What made Wednesday so weird was the fact that someone else made me dinner. Our older daughter had to go to a softball award ceremony where dinner was provided. It was a kid-feast, big fat strips of white meat chicken fingers, tiny sliders topped with lettuce tomato and onion rings, salsa and cheese nachos and honey BBQ chicken wings. The kids loved it. Softball has been a ton of fun, but very difficult in terms of dinner scheduling. Practice and games went back to back from 5 to 7 twice a week! Here is the on the go, high energy snack I've been making the kids to get them through until we make it to dinner around 7:15.
Snack Mix:
3 parts whole grain cereal (I used Cheerios)
2 parts dried fruit (I used raisins and sometimes dried blueberries)
1 part chopped nuts (used walnuts)
1 part chocolate chips
I shake all of the mix up in a large bag and let the kids have a sandwich baggie full of them. If your kid is nut allergic I would use some sesame seeds. Or for a tasty different version you could use pine nuts, which are delicious!
Thirsty Thursday: It is H O T in Florida right now and to me, there is no better hot weather drink than Southern Sweet Tea. I suggest boiling briefly enough tea bags to make 1 gallon of tea in about 5 cups of water. Pour the hot tea concentrate over 1 C of sugar (more or less to taste) stir until sugar is completely dissolved. Next add enough water and ice to dilute the concentrate, making 1 gallon. You can garnish individual glasses with lemon slices or mint sprigs. If you make it this way you don't have to wait an hour or more for the tea to cool down and not instantly melt your ice cubes on a hot summer day.
Thursday's dinner was SUPPOSED to be Beef Stroganoff with Oven Roasted Brussels Sprouts. I freaking LOVE Brussels sprouts and so does my hubby. Our kids will eat maybe one or two, which I consider an unparalleled success. But I had forgotten we were having a one of my daughter's friends over for a slumber party. I ended up making a box of mac and cheese and some steamed green beans with butter. That's like the same thing, right?
Tonight I am going to make the stroganoff because the meat is defrosted, but I am going to make some AWESOME fish this weekend.
Showing posts with label bacon sauteed green beans. Show all posts
Showing posts with label bacon sauteed green beans. Show all posts
Friday, June 10, 2011
Thursday, April 14, 2011
Whoopsie Wednesday: Forgot to Post and Thursday's Dinner
Wednesday's dinner was a great success, I made a spicy black bean soup and my husband made some corn bread waffles. You can find corn bread waffle recipes online, but our recipe came from the KitchenAid Belgian Waffle Maker cookbook that came with our super-studly, mack-daddy, dual belgian waffle maker, (with chrome exhaust and V-8 engine). Seriously, it's an awesome waffle maker.
Basically you use flour, corn meal, eggs, milk, cheese and cayenne pepper and make a nice thick waffle batter. You cook each waffle for 3 minutes and 45 seconds and they are light and crispy and cheesy and delicious. It made a sort of nice quick bread to serve with the bean soup.
I rinsed, sorted and soaked my beans and set them aside. In the bottom of my pressure cooker I sweated some roughly chopped onions, garlic, yellow bell pepper, and 2 tsp of Emeril's Southwest Seasoning and 1 tsp of chili powder and a single bay leaf. I added the drained beans and stirred them all together and then added a partial container beef broth I had in my fridge that needed using up. You could use chicken or vegetable broth or a mixture if you are so inclined. I cooked the beans with the veggies for 25 minutes on high pressure and then did quick release after 10 minutes. We served everything with a nice green salad. I was so tired though that I fell asleep without remembering to post. So sorry!
Tonight (Thursday's) dinner was sort of a chaotic adventure. My oldest daughter came home today with an earache, which necessitated some phone calls to local doctors to see if anyone could see her before 5 and dosing her with tylenol. Then trying to get her sister to get dressed and both kids to find their shoes to get them in the car to the doctors. No sooner had I texted my friend (and Sarah's softball coach) that we couldn't make it to practice, (my husband is the assistant coach) I get a call from Coach's Wife (and also my friend) that their beloved Golden Retriever had JUST passed away suddenly and could we please go coach the other kids?
Is it any surprise that I left the dinner in the oven? When I got home I was able to salvage the now somewhat sad and shriveled pork loins I had prepared by putting some barbecue sauce on them, but I still felt bad.
These are delicious when prepared correctly, but pretty good even if you leave them in about 30 minutes longer than you should have.
Take both pieces of a pork loin and lay them in a lidded dutch oven or large oven safe lidded pot; mine is an enamel over cast iron piece from the Martha Stewart collection. Sprinkle the loins all over with your favorite BBQ rub or rib rub. Drizzle the meat with a combination of liquid smoke, worcestershire sauce, apple juice and a splash of mojo marinade. (If you lack mojo you can sub in some citrus juices, lemon, lime, orange etc.) I put some large hunks of onion and a quartered apple around the meat to cook down and add moisture and flavor. They did help keep the meat somewhat moist as well.
After I pulled the meat out I took some pre-steamed green beans and put them in a pan with hot bacon fat and let them sit and sizzle till they were golden brown, then I peppered them and turned them and let them get brown on the other side. While those were cooking over medium heat I added some butter to a smaller pan and put that on low. Then I sliced an un-peeled apple into many nice thin slices and fried them in butter. When they were brown and soft on both sides I added the apples to a bowl with a goodly dash of cinnamon. Then I added some frozen corn to a microwave safe bowl and cooked the corn niblets with salt, pepper and butter. You could also add a bit of cream or sour cream after they are heated through to make a sort of "creamed corn" that is also very good.
Basically you use flour, corn meal, eggs, milk, cheese and cayenne pepper and make a nice thick waffle batter. You cook each waffle for 3 minutes and 45 seconds and they are light and crispy and cheesy and delicious. It made a sort of nice quick bread to serve with the bean soup.
I rinsed, sorted and soaked my beans and set them aside. In the bottom of my pressure cooker I sweated some roughly chopped onions, garlic, yellow bell pepper, and 2 tsp of Emeril's Southwest Seasoning and 1 tsp of chili powder and a single bay leaf. I added the drained beans and stirred them all together and then added a partial container beef broth I had in my fridge that needed using up. You could use chicken or vegetable broth or a mixture if you are so inclined. I cooked the beans with the veggies for 25 minutes on high pressure and then did quick release after 10 minutes. We served everything with a nice green salad. I was so tired though that I fell asleep without remembering to post. So sorry!
Tonight (Thursday's) dinner was sort of a chaotic adventure. My oldest daughter came home today with an earache, which necessitated some phone calls to local doctors to see if anyone could see her before 5 and dosing her with tylenol. Then trying to get her sister to get dressed and both kids to find their shoes to get them in the car to the doctors. No sooner had I texted my friend (and Sarah's softball coach) that we couldn't make it to practice, (my husband is the assistant coach) I get a call from Coach's Wife (and also my friend) that their beloved Golden Retriever had JUST passed away suddenly and could we please go coach the other kids?
Is it any surprise that I left the dinner in the oven? When I got home I was able to salvage the now somewhat sad and shriveled pork loins I had prepared by putting some barbecue sauce on them, but I still felt bad.
These are delicious when prepared correctly, but pretty good even if you leave them in about 30 minutes longer than you should have.
Take both pieces of a pork loin and lay them in a lidded dutch oven or large oven safe lidded pot; mine is an enamel over cast iron piece from the Martha Stewart collection. Sprinkle the loins all over with your favorite BBQ rub or rib rub. Drizzle the meat with a combination of liquid smoke, worcestershire sauce, apple juice and a splash of mojo marinade. (If you lack mojo you can sub in some citrus juices, lemon, lime, orange etc.) I put some large hunks of onion and a quartered apple around the meat to cook down and add moisture and flavor. They did help keep the meat somewhat moist as well.
After I pulled the meat out I took some pre-steamed green beans and put them in a pan with hot bacon fat and let them sit and sizzle till they were golden brown, then I peppered them and turned them and let them get brown on the other side. While those were cooking over medium heat I added some butter to a smaller pan and put that on low. Then I sliced an un-peeled apple into many nice thin slices and fried them in butter. When they were brown and soft on both sides I added the apples to a bowl with a goodly dash of cinnamon. Then I added some frozen corn to a microwave safe bowl and cooked the corn niblets with salt, pepper and butter. You could also add a bit of cream or sour cream after they are heated through to make a sort of "creamed corn" that is also very good.
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