Showing posts with label chicken dishes. Show all posts
Showing posts with label chicken dishes. Show all posts
Friday, April 20, 2012
Chicken Quesadillas
Quesadillas of all kinds are a healthy, quick dinner for nights when no one wants to cook much. You can go vegetarian by just using cheese and perhaps sauteed vegetables like peppers and onions or even roasted corn. You can have a vegan quesadilla by using vegan cheese of course (many tortillas are already vegan). You can have any type of thinly sliced and cooked meat inside of course, but I love a good chicken quesadilla. Here's how you make them.
Heat a pan over medium high heat and add 1 TB of oil to the pan. Take strips of chicken and season them with adobo or if you lack that then use salt, pepper and cumin. Place them in the pan, not too many at one time or they will not brown properly. You can do the chicken in batches if you like, just do not crowd the pan. When the chicken is cooked through (will not take long since the chicken is cut up into strips, maybe 5 minutes. Do not stir the chicken, simply turn it over when it gets brown on one side. Set chicken aside when cooked and place sliced bell peppers, sliced onions, thinly sliced strips of carrot. If you'd like to add sliced fresh mushrooms, cook them last and cook them separately so they can get browned, taking care again not to overload the pan. Cook all the vegetables until they get some brown color on them and are uniformly soft. Turn down heat to medium and wipe out the pan and place a tortilla in it. Quickly add some shredded cheese to the center of the tortilla, add some chicken strips and cooked veggies, top with more cheese, but do not overload the tortilla or it will be difficult to flip. Add another tortilla to the top and let the bottom tortilla brown and cheese melt, then flip and let cook on the other side.
Serve with pico de gallo, sour cream or plain yogurt, and a simple mixed green salad.
YUM!
As far as amounts go for my family of 4 we need about a dozen tortillas (we use the smaller 6 inch size), half an onion, one bell pepper, half pound of mushrooms (if using) 1 carrot thinly sliced, 1 C of shredded cheese and about 1 good sized chicken breast, pounded flat with a rolling pin and cut into thin strips.
Tuesday, November 8, 2011
Tonight's Dinner: Invented by Me Edition
So, I was having a less than inspired day today. My new afternoon class is full of kids who have a lot of very strong personalities and they require more finessing than your average bunch of preschoolers. So getting home and cleaning house and supervising homework and trying to do some research for an upcoming Veteran's Day celebration made dinner sort of a last minute affair here.
Cue the pressure cooker!
Actually cue the exact opposite of what I would normally do on a stressful night by making something new and sort of fussy. I decided to finally try and make risotto. I needed the zen calming of the constant stirring and besides the chicken was defrosting anyway, so what the heck, right? I had bought a jar of arborio rice a few months ago from a company called RiceSelect and I've been told by my BFF Kayla that risotto is pretty easy and I should just suck it up and try it. That's the kind of advice a best friend can give you, quit your whining and do your thing, girl.
So the instructions of the Arborio rice did not inspire confidence, I have to admit. Here they are in their entirety.
1 C uncooked Rice
2 Tb Olive Oil
2 TB butter
1/2 C chopped onion
3 C chicken stock or vegetable broth, salt and pepper optional
1. Saute onion in oil and butter for 3 minutes. (Out of butter, I used bacon grease and olive oil)
2. Add rice, stirring for about 2 minutes.
3. Stir in one cup of broth. Continue cooking and stirring until liquid is absorbed.
4. Gradually stir in remaining broth one cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.
Yields approximately 3 cups of cooked rice.
Here's my problem. How long does the rice need to cook? To what temperature should I turn the dial of my stove-top?
I sauteed my onion and gave it a whirl, continually stirring except for momentary breaks to turn the microwave back on during the defrost cycle or to quickly chop a tomato for the chicken, and once to throw the chicken pieces (drumsticks) into the pressure cooker. Once the rice appeared done I grated in some fresh parmesan cheese and then put a lid on the pot, placed it off the heat on a back burner and concentrated on my chicken.
I took my defrosted chicken pieces and salted, peppered and rosemaried them. I sprinkled them with Italian seasoning blend and then browned them in the pressure cooker. When they had some good color on them I added a whole chopped tomato and half of a chopped green pepper plus 2 teaspoons (or so) of tomato paste. I then added a half cup of water and a teaspoon of chicken bullion as well. I popped the lid on and cooked under high pressure for 6 minutes and then allowing it to come to natural pressure release.
I served the chicken over the rice, reduced the sauce in the pressure cooker by turning it up to simmer, and served it with a side of (the last of) the turnip greens. The kids also had some applesauce with their meal.
In the future when I make this again (and I will make this again) I will add some baby carrots to the pot and place the chicken on top, straining out the carrots to serve as a side dish.
Cue the pressure cooker!
Actually cue the exact opposite of what I would normally do on a stressful night by making something new and sort of fussy. I decided to finally try and make risotto. I needed the zen calming of the constant stirring and besides the chicken was defrosting anyway, so what the heck, right? I had bought a jar of arborio rice a few months ago from a company called RiceSelect and I've been told by my BFF Kayla that risotto is pretty easy and I should just suck it up and try it. That's the kind of advice a best friend can give you, quit your whining and do your thing, girl.
So the instructions of the Arborio rice did not inspire confidence, I have to admit. Here they are in their entirety.
1 C uncooked Rice
2 Tb Olive Oil
2 TB butter
1/2 C chopped onion
3 C chicken stock or vegetable broth, salt and pepper optional
1. Saute onion in oil and butter for 3 minutes. (Out of butter, I used bacon grease and olive oil)
2. Add rice, stirring for about 2 minutes.
3. Stir in one cup of broth. Continue cooking and stirring until liquid is absorbed.
4. Gradually stir in remaining broth one cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.
Yields approximately 3 cups of cooked rice.
Here's my problem. How long does the rice need to cook? To what temperature should I turn the dial of my stove-top?
I sauteed my onion and gave it a whirl, continually stirring except for momentary breaks to turn the microwave back on during the defrost cycle or to quickly chop a tomato for the chicken, and once to throw the chicken pieces (drumsticks) into the pressure cooker. Once the rice appeared done I grated in some fresh parmesan cheese and then put a lid on the pot, placed it off the heat on a back burner and concentrated on my chicken.
I took my defrosted chicken pieces and salted, peppered and rosemaried them. I sprinkled them with Italian seasoning blend and then browned them in the pressure cooker. When they had some good color on them I added a whole chopped tomato and half of a chopped green pepper plus 2 teaspoons (or so) of tomato paste. I then added a half cup of water and a teaspoon of chicken bullion as well. I popped the lid on and cooked under high pressure for 6 minutes and then allowing it to come to natural pressure release.
I served the chicken over the rice, reduced the sauce in the pressure cooker by turning it up to simmer, and served it with a side of (the last of) the turnip greens. The kids also had some applesauce with their meal.
In the future when I make this again (and I will make this again) I will add some baby carrots to the pot and place the chicken on top, straining out the carrots to serve as a side dish.
Thursday, September 8, 2011
INSPIRATION! and UPDATE 9/13/11
I am going to adapt Julia Child's Chicken Bouillabaisse recipe for the slow cooker! I have all the ingredients, but I don't want to heat up the house by cooking in my dutch oven, so into the crock pot it must go! I will update later when we have it done! Also, how great is it to have all the ingredients for a fancy-schmancy French dinner already in stock. Not to brag or anything, but it just makes me feel good. I rarely have anything all together, so I am savoring the moment. It will surely not last long.
Also, I forgot to say that last night's ribs were very tasty and delicious and possibly the most tender pork ribs I have ever eaten. The slow cooker allowed all those tough connective tissues to break down and melt all over the meat and they were juicy and flavorful. Also, since most recipes have you boiling the ribs for up to 45 minutes before grilling them, I'd say my recipe is quitea bit easier, and far less likely to heat up your kitchen.
UPDATE on Julia's Bouillabaisse, first lightly brown your chicken pieces in a separate pan and then throw them in the slow cooker, and then, only add a cup or so of broth instead of pouring broth in until it comes up to the sides of the chicken as Julia did. My chicken cooked almost apart and I nearly had chicken soup. However, this recipe was wonderful, tasty, delicious and cool. My husband gave it his ultimate compliment, "You can make that AGAIN." So there ya go. :)
Also, I forgot to say that last night's ribs were very tasty and delicious and possibly the most tender pork ribs I have ever eaten. The slow cooker allowed all those tough connective tissues to break down and melt all over the meat and they were juicy and flavorful. Also, since most recipes have you boiling the ribs for up to 45 minutes before grilling them, I'd say my recipe is quitea bit easier, and far less likely to heat up your kitchen.
UPDATE on Julia's Bouillabaisse, first lightly brown your chicken pieces in a separate pan and then throw them in the slow cooker, and then, only add a cup or so of broth instead of pouring broth in until it comes up to the sides of the chicken as Julia did. My chicken cooked almost apart and I nearly had chicken soup. However, this recipe was wonderful, tasty, delicious and cool. My husband gave it his ultimate compliment, "You can make that AGAIN." So there ya go. :)
Tuesday, April 12, 2011
Slow Cooker Tuesday: Crock Pot Chicken Cacciatore
Apparently, cacciatore means "hunter" in Italian, (according to Wikipedia.) Who knew? Anyhow, it means prepared in the hunter style. If you have ever had marinara sauce, that means prepared in the sailor style, and if you want to know what style puttanesca is I suggest you look it up yourself. ;)
This is how I made my cacciatore this morning. I defrosted 2 chicken breasts and salt and peppered them. To the slow cooker I added 1 bay leaf, 2 tsp of Italian seasoning, 1/2 sauteed onion, 2 cloves of garlic, 1/2 sauteed bell pepper and 1/2 small bag of carrots. I put the chicken pieces on top of the veggies and poured a small can of tomato sauce over all. If you had fresh cooked mushrooms or a well-drained can of mushrooms I add those as well, I was in fact OUT of mushrooms so my cacciatore isn't going to be as awesome as it could be.
We had penne pasta last night, so instead of serving this over pasta this evening we are going to have it over washed and slightly torn spinach leaves. The heat from the chicken and sauce will lightly wilt the leaves and then we top it all off with some fresh parmesan cheese.
I may also need a glass red wine tonight after the school board meeting. Wish me luck!
This is how I made my cacciatore this morning. I defrosted 2 chicken breasts and salt and peppered them. To the slow cooker I added 1 bay leaf, 2 tsp of Italian seasoning, 1/2 sauteed onion, 2 cloves of garlic, 1/2 sauteed bell pepper and 1/2 small bag of carrots. I put the chicken pieces on top of the veggies and poured a small can of tomato sauce over all. If you had fresh cooked mushrooms or a well-drained can of mushrooms I add those as well, I was in fact OUT of mushrooms so my cacciatore isn't going to be as awesome as it could be.
We had penne pasta last night, so instead of serving this over pasta this evening we are going to have it over washed and slightly torn spinach leaves. The heat from the chicken and sauce will lightly wilt the leaves and then we top it all off with some fresh parmesan cheese.
I may also need a glass red wine tonight after the school board meeting. Wish me luck!
Tuesday, March 22, 2011
French Style Stove-top Chicken
2 chicken breasts cut in half (vertically)
1 TB oil
1 head of garlic, broken into individual cloves
1/2 tsp of oregano
1 tsp of basil or marjoram
salt/pepper
1/2 C of broth or water
1/2 C of white wine
1 TB lemon juice
Pound chicken breast pieces into a uniform thickness so that they cook evenly. Heat the oil in a skillet over medium high heat, season chicken breast pieces with salt and pepper, place in pan with individual cloves of garlic. Cook chicken for 2-3 minutes on each side. Then pour over it liquid ingredients, herbs and lemon juice. Bring the liquid up to a boil, then reduce heat, cover and cook on low heat for6- 8 minutes more (or until chicken is no longer pink). While chicken is cooking place an oven proof plate or serving dish into the oven on warm. When chicken is cooked through remove the chicken and garlic and put it on warmed plate in the oven. Stir a slurry of a TB of cornstarch and 2-3 TB of water (or white wine or more broth) into the pan juices and bring up to a boil and cook for at least a minute as it thickens. Serve over rice (I made brown rice in the pressure cooker.) and spoon sauce over all. A nice side dish would be steamed green beans or broccoli.
1 TB oil
1 head of garlic, broken into individual cloves
1/2 tsp of oregano
1 tsp of basil or marjoram
salt/pepper
1/2 C of broth or water
1/2 C of white wine
1 TB lemon juice
Pound chicken breast pieces into a uniform thickness so that they cook evenly. Heat the oil in a skillet over medium high heat, season chicken breast pieces with salt and pepper, place in pan with individual cloves of garlic. Cook chicken for 2-3 minutes on each side. Then pour over it liquid ingredients, herbs and lemon juice. Bring the liquid up to a boil, then reduce heat, cover and cook on low heat for6- 8 minutes more (or until chicken is no longer pink). While chicken is cooking place an oven proof plate or serving dish into the oven on warm. When chicken is cooked through remove the chicken and garlic and put it on warmed plate in the oven. Stir a slurry of a TB of cornstarch and 2-3 TB of water (or white wine or more broth) into the pan juices and bring up to a boil and cook for at least a minute as it thickens. Serve over rice (I made brown rice in the pressure cooker.) and spoon sauce over all. A nice side dish would be steamed green beans or broccoli.
Tuesday, March 8, 2011
Happy Mardi Gras!
Tonight I broke out my Emeril Lagasse cookbook to find something to make. I figured I could find something good and BOY did I. My goal was to not go to the store for anything, so of course I made some minor adaptations to it. Here is the recipe.
From Emeril's New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch
Chicken Fricassee and Fried Polenta
Fried Polenta
3 TB olive oil
1/4 C chopped onions
1 TB chopped garlic
2 TB chopped fresh basil (I used a tsp of dried rosemary)
1/2 tsp salt
3 turns freshly ground pepper
1 1/2 C milk (running low on milk used 1 C milk and 1/2 C water)
1/4 C freshly grated Cheddar cheese (used 4 Cheese Mexican Blend from a bag)
1/4 C coarsely grated Parmesan cheese
3/4 C yellow cornmeal
Recipe calls for a greased 9" tart pan with a removable bottom. I greased a 9" cake pan. Heat 2 TB of olive oil in a good-sized sauce pan over high heat, when the oil is ht add the onions, garlic and basil (rosemary) and saute for 30 seconds. Add the salt, pepper and saute for another 30 seconds. Stir in the milk and bring it to a boil, reduce the heat to medium and whisk in the cheeses, just until the cheeses melt. Whisk in the cornmeal slowly, a little at a time until the mixture os the consistency of thick roux. Remove from the heat and working quickly pour and pack the polenta into the prepared pan. Refrigerate for one hour.
If you were not inclined to wait an hour or to make fried polenta, you could serve it as soft set polenta right from the pan. They are like the best, fanciest cheese grits you ever did see. I did refrigerate mine for an hour and while it was setting up I made the chicken fricassee.
Chicken Fricassee
1/2 pound skinned and boned chicken breasts, cut into thin strips. (I had a 1 pound package of chicken tenderloins.)
1 TB of Emeril's Creole Seasoning (I had a jar of Emeril's Southwest seasoning and used that.)
1/4 C olive oil
1 onion cut in half and sliced vertically. (I used half of a giant onion)
1 TB minced garlic
1/2 C peeled, seeded and chopped Italian plum tomatoes (I used a can of chopped tomatoes.)
2 TB chopped fresh basil (1 tsp dried oregano)
2 TB chopped fresh sage (1 tsp dried rosemary)
1/2 tsp salt
3 turns freshly ground pepper
1/2 C of Basic Chicken Stock (I didn't end up using any.)
1/2 C Parmesan cheese (Didn't use this either)
In a bowl toss the chicken pieces with the seasoning, coat it well. Heat the oil in a medium non-reactive skillet over medium high heat. Add the seasoned chicken and saute, stirring for 2 minutes. Add the onion, garlic, tomatoes and spices and saute for 3 minutes. Add the salt, pepper and stock (I skipped that because I accidentally added the canned tomatoes WITH their juice.) and heat until you see bubbles around the edge. Remove from heat and keep warm. Makes 2 cups (made a lot more because I accidentally used 2x the meat!)
Finish the fried polenta
I ran a rubber spatula around the edge of the polenta pan and turned it out onto a plate. I cut it into 8 wedges and then placed the wedges a few at a time in my heavy iron skillet with 3 TB of olive oil. When they were golden brown (about a minute per side) I put them on plates. They were then topped with chicken fricassee and served. You can top each serving with more freshly grated parmesan if you like.
This was FANTASTIC! A great dish and very economical, but still FULL of flavor and felt decadent enough for Mardi Gras.
As soon as dinner was over I threw my plates into the dishwasher, cleaned up the stove a bit and went to work on my dessert.
Before dinner I had chopped up 3 pints of strawberries and let them macerate with 3/4 tsp of almond extract and the juice from half a lemon and 1 C of granulated sugar. I put the macerated berries in a sauce pan and let them cook (breaking them up further with a wooden spoon) for about 5 minutes. Then I put the berries and their juice in the blender and let them get completely liquified. The resulting strawberry sauce can be used in smoothies, salad dressings, to add to fruit salads, to garnish grilled fish, as an ice cream topping or as a terrific sauce for BEIGNETS!
I have had the pleasure of sitting in the Cafe du Monde in New Orleans eating with gusto their famous hot fresh beignets. Each little pillow of fried dough is literally obsured by a cloud of powdered sugar and washed down with a strong cup of cafe au lait. I haven't been in years, but when I thought of celebrating Mardi Gras it only seemed right!
I tracked down a wonderful recipe here at Deep South Dish and she even has a version that you make by frying canned biscuit dough! I made the from scratch yeast dough and it was not very difficult at all. I do not own a deep fryer (probably a good thing) but I did pour about 3 inches of oil into an iron skillet and heat it up over medium to medium high heat. After I rolled out the dough to my best approximation of a large square I cut off the little squiggly sides and tried those one piece at a time to see if the oil was hot enough. After awhile they began doing the trademark "puff" that lets you know they are ready to turn. I made a dozen for our down the street neighbors (after trying some test beignets myself, of course) and half a dozen for the couple next door. My family and I WIPED OUT the rest of them, but I think all in all the dough made about 2 1/2 dozen small beignets. If you make the recipe be prepared to share!
My family dipped them in the still warm strawberry sauce and it was quite an experience. Let the good times roll! HAPPY MARDI GRAS!
From Emeril's New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch
Chicken Fricassee and Fried Polenta
Fried Polenta
3 TB olive oil
1/4 C chopped onions
1 TB chopped garlic
2 TB chopped fresh basil (I used a tsp of dried rosemary)
1/2 tsp salt
3 turns freshly ground pepper
1 1/2 C milk (running low on milk used 1 C milk and 1/2 C water)
1/4 C freshly grated Cheddar cheese (used 4 Cheese Mexican Blend from a bag)
1/4 C coarsely grated Parmesan cheese
3/4 C yellow cornmeal
Recipe calls for a greased 9" tart pan with a removable bottom. I greased a 9" cake pan. Heat 2 TB of olive oil in a good-sized sauce pan over high heat, when the oil is ht add the onions, garlic and basil (rosemary) and saute for 30 seconds. Add the salt, pepper and saute for another 30 seconds. Stir in the milk and bring it to a boil, reduce the heat to medium and whisk in the cheeses, just until the cheeses melt. Whisk in the cornmeal slowly, a little at a time until the mixture os the consistency of thick roux. Remove from the heat and working quickly pour and pack the polenta into the prepared pan. Refrigerate for one hour.
If you were not inclined to wait an hour or to make fried polenta, you could serve it as soft set polenta right from the pan. They are like the best, fanciest cheese grits you ever did see. I did refrigerate mine for an hour and while it was setting up I made the chicken fricassee.
Chicken Fricassee
1/2 pound skinned and boned chicken breasts, cut into thin strips. (I had a 1 pound package of chicken tenderloins.)
1 TB of Emeril's Creole Seasoning (I had a jar of Emeril's Southwest seasoning and used that.)
1/4 C olive oil
1 onion cut in half and sliced vertically. (I used half of a giant onion)
1 TB minced garlic
1/2 C peeled, seeded and chopped Italian plum tomatoes (I used a can of chopped tomatoes.)
2 TB chopped fresh basil (1 tsp dried oregano)
2 TB chopped fresh sage (1 tsp dried rosemary)
1/2 tsp salt
3 turns freshly ground pepper
1/2 C of Basic Chicken Stock (I didn't end up using any.)
1/2 C Parmesan cheese (Didn't use this either)
In a bowl toss the chicken pieces with the seasoning, coat it well. Heat the oil in a medium non-reactive skillet over medium high heat. Add the seasoned chicken and saute, stirring for 2 minutes. Add the onion, garlic, tomatoes and spices and saute for 3 minutes. Add the salt, pepper and stock (I skipped that because I accidentally added the canned tomatoes WITH their juice.) and heat until you see bubbles around the edge. Remove from heat and keep warm. Makes 2 cups (made a lot more because I accidentally used 2x the meat!)
Finish the fried polenta
I ran a rubber spatula around the edge of the polenta pan and turned it out onto a plate. I cut it into 8 wedges and then placed the wedges a few at a time in my heavy iron skillet with 3 TB of olive oil. When they were golden brown (about a minute per side) I put them on plates. They were then topped with chicken fricassee and served. You can top each serving with more freshly grated parmesan if you like.
This was FANTASTIC! A great dish and very economical, but still FULL of flavor and felt decadent enough for Mardi Gras.
As soon as dinner was over I threw my plates into the dishwasher, cleaned up the stove a bit and went to work on my dessert.
Before dinner I had chopped up 3 pints of strawberries and let them macerate with 3/4 tsp of almond extract and the juice from half a lemon and 1 C of granulated sugar. I put the macerated berries in a sauce pan and let them cook (breaking them up further with a wooden spoon) for about 5 minutes. Then I put the berries and their juice in the blender and let them get completely liquified. The resulting strawberry sauce can be used in smoothies, salad dressings, to add to fruit salads, to garnish grilled fish, as an ice cream topping or as a terrific sauce for BEIGNETS!
I have had the pleasure of sitting in the Cafe du Monde in New Orleans eating with gusto their famous hot fresh beignets. Each little pillow of fried dough is literally obsured by a cloud of powdered sugar and washed down with a strong cup of cafe au lait. I haven't been in years, but when I thought of celebrating Mardi Gras it only seemed right!
I tracked down a wonderful recipe here at Deep South Dish and she even has a version that you make by frying canned biscuit dough! I made the from scratch yeast dough and it was not very difficult at all. I do not own a deep fryer (probably a good thing) but I did pour about 3 inches of oil into an iron skillet and heat it up over medium to medium high heat. After I rolled out the dough to my best approximation of a large square I cut off the little squiggly sides and tried those one piece at a time to see if the oil was hot enough. After awhile they began doing the trademark "puff" that lets you know they are ready to turn. I made a dozen for our down the street neighbors (after trying some test beignets myself, of course) and half a dozen for the couple next door. My family and I WIPED OUT the rest of them, but I think all in all the dough made about 2 1/2 dozen small beignets. If you make the recipe be prepared to share!
My family dipped them in the still warm strawberry sauce and it was quite an experience. Let the good times roll! HAPPY MARDI GRAS!
Saturday, March 5, 2011
Grilled chicken and 3 sides
I like Mojo marinade on chicken, you basically let chicken pieces sit in your mojo marinade turning from time to time and then grill it. YAY! Simple. If you don't have mojo on hand then combine whatever citrus juices you've got, a splash of white wine vinegar and season your chicken with adobo (or salt, pepper, and garlic) and let the pieces sit in that mixture until time to grill. Never baste with marinade that the chicken was sitting in and never heat up marinade and use that for dipping sauce. You could get salmonella and die. Seriously. My uncle nearly lost his life from some tainted chicken. I should also mention that you never thaw chicken or any other meat on the countertop. Safest way to defrost is to put the meat in a bowl or baking dish in the fridge in the morning and let it defrost all day. Microwave is a safe defrost method as well, but I hate it when it starts to "cook" the food around the edges, gross!
I also steamed some frozen corn niblets, seasoned them with House Blend (Paula Deen) and added some butter. I made broccoli slaw, and I made some cheesy mac and cheese. The kids cleaned their plates and asked for seconds.
Tomorrow will be the busiest day I have had in a long time. Thankfully today we got our bags packed for our trip to Washington D.C. next week. Tomorrow we go to our neighborhood's big party at 8 a.m. We leave the party by 8:45 to get to church where I am hosting a booth at our Ministry Fair (way more fun than it sounds, trust me) then 11 a.m. mass where my Darling Girl will be reading one of the prayers of the faithful and then home for lunch (leftovers) then on to her final basketball game and award ceremony and then MAYBE go to the open house at the Dolphin Research Center to see their new "Spray-ground" one of those splash parks where there are fountains and shallow pools and squirters. Should be a HOOT! And then dinner of course. I am thinking I might put a roast in the crockpot on low and then come home and make some rice and some frozen veggies.
Next week's menus will all be on a theme of "how do we use up all the fresh food in the house" so we can leave our fridge clean and emoty for our trip. Another highlight of the week ahead, next Tuesday is Fat Tuesday! I am going to try and make some Cajun/Creole food, or failing that some beignets and then on Ash Wednesday I am going to be making a vegetarian vegetable soup for my church to share. Each year we kick off Lent with a church supper called Stone Soup. In fact I will be at the Ministry Fair tomorrow making a pitch to all the parishoners to come and join us that night.
I hope you all are having a good weekend, hug your family tight and thanks for reading.
I also steamed some frozen corn niblets, seasoned them with House Blend (Paula Deen) and added some butter. I made broccoli slaw, and I made some cheesy mac and cheese. The kids cleaned their plates and asked for seconds.
Tomorrow will be the busiest day I have had in a long time. Thankfully today we got our bags packed for our trip to Washington D.C. next week. Tomorrow we go to our neighborhood's big party at 8 a.m. We leave the party by 8:45 to get to church where I am hosting a booth at our Ministry Fair (way more fun than it sounds, trust me) then 11 a.m. mass where my Darling Girl will be reading one of the prayers of the faithful and then home for lunch (leftovers) then on to her final basketball game and award ceremony and then MAYBE go to the open house at the Dolphin Research Center to see their new "Spray-ground" one of those splash parks where there are fountains and shallow pools and squirters. Should be a HOOT! And then dinner of course. I am thinking I might put a roast in the crockpot on low and then come home and make some rice and some frozen veggies.
Next week's menus will all be on a theme of "how do we use up all the fresh food in the house" so we can leave our fridge clean and emoty for our trip. Another highlight of the week ahead, next Tuesday is Fat Tuesday! I am going to try and make some Cajun/Creole food, or failing that some beignets and then on Ash Wednesday I am going to be making a vegetarian vegetable soup for my church to share. Each year we kick off Lent with a church supper called Stone Soup. In fact I will be at the Ministry Fair tomorrow making a pitch to all the parishoners to come and join us that night.
I hope you all are having a good weekend, hug your family tight and thanks for reading.
Tuesday, March 1, 2011
Egg Drop Soup and Moo Goo Gai Pan
Dinner was tasty, I will post links to recipes and insight tomorrow (like leave out the white pepper next time) but I am battling a KILLER headache so I will do a full-post tomorrow. Sorry!
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