RFW: Day 1

Today's meal was:
Crispy Chicken Nuggets with Garlic Mayo
Creamy Mexi-corn
and Carrot Sticks


Rob ended up being stuck at a transmitter site all day and will be having Micky-D's for dinner, so Caleb was my taste tester tonight. Also, all of these recipes only make 2 servings.

Crispy Chicken Nuggets

3 chicken tenders
1/2 to 1 cup corn starch
1 tsp salt
1/2 tsp pepper
1/2 cup milk
1 cup Rice Crispies
1 tsp cumin
1 tsp garlic powder
oil for pan frying

Cut chicken tenders into "nuggets". Combine cornstarch, salt and pepper. Place in a big bowl and pour on cornstarch mixture, stir with spoon until nuggets are coated. Pour in milk, stil to coat. Place Rice Crispies, cumin and garlic powder in a zip top bag. Crush until cereal is fine. Spoon nuggets into bag using a slotted spoon (being sure to drain off the milk). Shake to coat. Heat oil over medium high heat. Fry until golden brown. (and cooked through, it's chicken for goodness sake!)


(I like using Rice Crispies in place of bread crumbs when coating foods. They stay nice and crisp. This coating method is also what I use when I make Asian style foods that have a sauce that is supposed to coat bits of chicken.)

Garlic Mayo
1 tsp minced garlic
2 tbsp mayonnaise

Combine in a small jar, refrigerate until serving.


(Caleb tried one nugget with Garlic Mayo and ate the rest with ketchup.)

Creamy Mexi-corn
1 cup frozen corn (divided)
1 1/2 tbsp butter (divided)
1/3 cup diced onion
3 tsp flour
1 tsp taco seasoning
3/4 cup milk
1/2 cup cheddar cheese, shredded
1/2 cup Nacho Cheese Dorito crumbs (fine)

Preheat oven to 350. Grease a 16 ounce oven proof dish. Boil 3/4 cup corn for 3-5 minutes. Drain and place into blender. In a large skillet melt 1 tbsp butter, saute onions over medium heat until tender. Combine flour and taco seasoning, sift over tender onions - cook 1 minute. Pour on milk and stir until it thickens slightly. Pour into blender. Pulse until combined and only a few bits of corn are visible. Pour in cheese and remaining 1/4 cup corn (still frozen is ok). Stir to combine and pour into dish. Top with Dorito crumbs and dot with remaining 1/2 tbsp butter. Bake for 20 minutes.


(He asked for MORE MORE MORE!)

Carrot Sticks

Recipe Free Week

This week, I'm breaking from the confines of existing recipes and venturing out on an expedition to create my own. As far as rules - other than avoiding cooking magazines - there are none. I can create meals from scratch or draw on skills I've learned or recipes I've memorized. I've always considered cooking a field where cheating actually teaches you something. By copying someone else's recipe, you learn more about. So this week is a test to see if I've learned anything.

I'll post my creations here each day with pictures and recipes, hopefully everything will be edible! I'll also give Rob's Rating of each dish, so you can have some unbiased input.

Super Sips : Cherry Limeade

I love Sonic, but I've always stuck to their slushes or cherry vanilla Dr. Pepper. At the Sonic in North Ft. Myers, there is a huge picture of a pop art Cherry Limeade, which is supposed to be a classic Sonic drink. I realized I'd never ordered a Cherry Limeade, so the next time we were there, I asked for one. I was very disappointed that beyond the cheery pink color, it tasted exactly like Sprite...which is probably my least favorite soft drink.

So no long after that I realized I had a lime I had forgotten to use and cherries in the fridge...fresh cherries (they're in season right now)...and I made my own cherry limeade, which I liked much better. Here is my own recipe:

The juice AND zest of 1 lime - roll the lime on the counter to get the most juice out of it.
1/2 cup water
2 tablespoons sugar
4 fresh red cherries, pitted
12 ice cubes

Put everything in a blender and pulse until all the ice is crushed. Makes 1 large serving, 2 small servings, or enough for one momma and her 2 year old son.

July 8 - 21, 2008

T 8 - Creamy Chicken Dish (S & D July '07, 56), Rice, Salad
W 9 - Pork Chops, Fried Apples n Onions, Rolls
R 10 - Vegetable Beef Casserole (S & D September '07, 27)
F 11 - Church Dinner
S 12 - Steak, Mushroom Risotto, Sugar Snap Peas
U 13 - Veggie Steak Salad, Rolls
M 14 - Garlic Pork Chops, Sesame Glazed Snap Peas and Onions
T 15 - Fish Fillets in Lemon Butter, Risotto, Broccolini
W 16 - Spaghetti, Garlic Bread, Salad
R 17 - Wild Rice Chicken Skillet, Broccolini
F 18 - BBQ Chicken Foil Wrap
S 19 - Salisbury Steak, Mashed Potatoes, Carrots
U 20 - Out
M 21 - Pizza in Miami

On the Side : Broccolini

In my quest to find a way to prepare broccoli so it will be more kid-friendly, I made up this incredibly easy side dish. Caleb actually asked for more!

Broccolini

Broccoli florets
Italian Dressing

Trim and rinse florets and place in a microwave safe dish. Cover with plastic wrap and pierce a few time to vent. Microwave on high for 3-4 minutes (3 minutes is plenty for the amount my family will eat, don't over do it or it will shrivel up). Remove plastic wrap AWAY FROM YOUR FACE!!! (I can't over-emphasize this!) Pour on 1-2 tbsp Italian dressing and toss to coat.

June 24 - July 7, 2008

T 24 - Chili, Cornbread, Carrot Sticks
W 25 - Chili Dogs, Crispy Crowns, Carrots
R 26 - Crab Salad Wraps
F 27 - Possible Miami Trip
S 28 - Chicken Chili Fettuccine, Pull Apart Herb Biscuits, Salad
U 29 - Breaded Pork Chops (S & D September '07, 22), Carrots with Sugar Snap Peas
M 30 - Vegetable Beef Casserole (S & D September '07, 27)
T 1 - Salmon with Mornay Sauce, Sweet Potatoes, Rolls
W 2 - Beefy Shells and Cheese, Broccoli
R 3 - Pizza, Salad
F 4 - In Miami for Fourth of July
S 5 - Pork Chops, Fried Apples 'n' Onions, Rolls
U 6 - Spaghetti, Salad, Garlic Bread
M 7 - Roast Chicken, Stuffing, Broccoli, Sweet Potatoes

I couldn't find links to the two recipes I listed magazine reference for. Sometimes if the name of the dish is very generic, the Taste of Home seach engine can't seem to find what I'm looking for.

June 10-23, 2008

10 T - Fried Catfish, Crispy Crowns, Salad
11 W - Tacos, Refried Beans, Salad
12 R - Chicken over Curly Noodles, Sesame-Glazed Snap Peas with Pearl Onions
13 F - Pork Chops with Onion Gravy, Lemon Rice
14 S - Southwest Tamale Pie, Salad
15 U - Pizza Night
16 M - Roast Chicken, Stuffing, Broccoli, Carrots
17 T - Chicken Spinach Manicotti, Salad
18 W - Possible Miami trip
19 R - Shrimp Scampi, Angel Hair Pasta, Salad
20 F - Pork Chops with Sour Cream Sauce, Scalloped Potatoes, Carrots
21 S - Chicken Penne Casserole, Salad
22 U - L.O. Chicken Penne Pasta
23 M - BBQ Beef and Beans

Crispy Crowns are an OreIda product that are flat tater tots. If you like tater tots, these are basically the perfect tater tot. Way to go OreIda!

May 29-June 9, 2008

29 R - Vegetable Beef Barley Soup (BC 473 - or see this post), Cresent Rolls
30 F - Creamy Tarragon Chicken
31 S - Love Wedding In Vero Beach
1 U - Pizza, Salad
2 M - Saucy Mushroom Chicken, Orzo, Salad
3 T - Meatloaf, Mashed Potatoes
4 W - Church Dinner in Miami
5 R - Seafood Alfredo Baskets, Green Beans
6 F - Stuffed Peppers, Salad
7 S - Fruit Topped Pork Chops, Long Grain Rice
8 U - Goopy Chicken (AKA Down Home Chicken), Mashed Potatoes
9 M - Ravioli Skillet, Salad

I just love the name Goopy Chicken - I discovered this recipe in the "My Mom's Best Meal" section of Taste of Home. The gal spotlighted made this chicken for her family and the children fondly remembered it as goopy chicken. It is quite saucy. I will go a little easier on the molasses than her 2/3 cup. Molasses can get kind of overwhelming to me.

Hearty and Healthy: Vegetable Beef Barley Soup

Betty Crocker wasn't a woman at all, she wasn't a man exactly, but a creation of the Washburn Crosby Company that merged with General Mills. She was "born" in 1921.
Looks good for her age, right?
Here's "her" recipe for Vegetable Beef Barley Soup - a healthy and hearty dinner that is also quite economical.

Vegetable Beef Barley Soup (based on the Betty Crocker recipe, but I modified it to what worked best for me)

3/4 lb beef stew meat
1 tbsp canola oil
28 oz beef broth
1 cup water
salt to taste (may not need it, depends on broth)
2/3 cup pearl barley
14.5 oz can diced tomatoes
1 med. carrot, sliced thin
1 stalk celery, sliced
1 med. onion, chopped (about 1/2 cup)
1/2 cup frozen corn
1 cup frozen green beans
1 cup frozen green peas
black pepper to taste

Brown beef in oil, pour in broth and water, add salt. Add barley and bring to a boil. Cover and simmer 30 minutes (a good time to prep veggies), then pour in veggies and return to a simmer for 30 more minutes (a good time to make rolls to go with the soup).

As a note - you can use fresh tomatoes, but unless they are in season, canned diced will work better. You can use fresh corn - 1 ear will be 1/2 cup.

How to: Store Celery

It used to be that I would omit celery when a recipe called for it - mostly because I would use a single stalk and in a few days the rest of the bunch would be droopy and gross. It wasn't that celery was super expensive, it just seemed like I was tossing my $1.99 into the garbage can.

But I recently learned it does not have to be this way! Celery can easily be stored and kept crisp! All you have to do is wrap the whole bunch in a big piece of aluminum foil and keep it in the fridge. Remove what you need, wrap it back up and it will keep much longer.

Celery is a good source of fiber and vitamins and is not only nutrient dense, it's also very filling, making is a good snack.

Tastes Like Chicken: Rotisserie Chicken Ragout

Every now and then I add a recipe onto my meal plan that I think - no way am I going to like this one! But I'm not sure why I add those meals on, usually I don't like them, but this is an exception.

Ragout is a French cooking term, which I'm not sure how to pronounce - but I think it's ragoo, basically it's a catchall term that means to make a sort of stew. Based on what I read on wikipedia, I think they usually include tomatoes, but this recipe does not.

Rotisserie Chicken Ragout*

1 cup chopped yellow summer squash
1 cup chopped zucchini
1/2 cup chopped onion
1-1/2 teaspoons minced garlic
2 tablespoons olive oil
2 cups cubed cooked rotisserie chicken
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 tablespoon heavy whipping cream
1 tablespoon minced fresh thyme
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Parmesan cheese

Saute the squash, zucchini, onion and garlic in oil until tender. Add chicken through pepper, cook until heated through, stir in the parm.

This was much (MUCH) more tasty than I expected it to be. I think the cream made a big difference. I added the garlic in the last minute of saute-ing because it has a tendancy to burn. And I didn't use a rotisserie chicken, instead I seasoned 3 legs and 2 thighs with salt, garlic powder, and cumin (no pepper - pepper burns) and broiled them then shredded the meat - more work, but much cheaper. Also I used dry thyme.

*Simple and Delicious Magazine

May 1-13, 2008

Technically not a full 2 weeks, but we already passed 30 W....

1 R – Asian Chicken Noodle Bowls
2 F – Barley Vegetable Beef Soup (BC 473), Garlic Bread
3 S – Crab Cakes with Lime Sauce, Salad
4 U – Pizza, Salad
5 M – Rotisserie Chicken Ragout
6 T – Tacos, Refried Beans, Salad
7 W – L.O. Tacos
8 R – Calypso Chicken with Island Peas and Rice
9 F – Fill in the Blank (Rob has a conference, we'll probably go to McDonalds...)
10 S – Mushroom Fried Steaks, Micro Scalloped Potatoes, Broccoli
11 U – Basalmic Chicken with White Beans and Spinach (RR 78)
12 M – Spaghetti, Salad, Garlic Bread
13 T – Greek Style Supper, Garlic Sesame Pita Chips

How to : Bakin' Bacon

I've always been a "nuke it in the microwave" bacon cooker, but recently tried baking bacon in the oven. It turned out very well. Here's how you do it:

Preheat the oven to 400.
Line a baking sheet with foil.
Lay out the bacon so it is just touching.
Bake 15-20 minutes depending on how crispy you like it.

April 15 - 28, 2008

15 T – Meatloaf, Mashed Potatoes
16 W – Church Dinner
17 R – Crunchy Parmesan Chicken, Broccoli & Cheese Soup
18 F – Spring Minestrone Pasta with Crispy Bacon
19 S – BLTs, Mac & Cheese
20 U – Pizza, Salad
21 M – “Good Eats” Brined Pork Chops, Fried Apples ‘n’ Onions
22 T – Asian Chicken Noodle Bowls, Salad
23 W – Rob’s Random Choice
24 R – Indian Spiced Meat with Curried Potato Salad
25 F – Pressure Cooker Pork Ribs, Rice, Broccoli
26 S – BBQ Pork Sandwiches, Baked Beans, Carrot Sticks
27 U – Moroccan Stew, Couscous
28 M – Sloppy Joes, Tater Tots, Carrot Sticks

Tastes Like Chicken: Apple 'n' Onion Chicken

Rob is pretty honest about what he likes and doesn't like when it comes to my cooking. We had this the other night and he pronounced it GOOD!

Apple 'n' Onion Chicken

3 medium apples, sliced
2 large onions, thinly sliced
1 tablespoon butter
6 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
1/2 teaspoon thyme
2 tablespoons unsweetened apple juice

Saute the apples and onions in butter until tender. Meanwhile... Combine the swiss, parm, bread crumbs, and thyme in a bowl. Then pour the apples 'n' onions into a greased baking dish and top with chicken. Season with salt & pepper. Top with cheese mixture and drizzle on the apple juice. Bake at 350 for 30-35 minutes.

March 18-31, 2008

T 18 – Hash Brown Turkey, Broccoli, Carrot Sticks
W 19 – Southwest Summer Pork Chops, Corn, Tater Tots
R 20 – Penne with Cannellini Beans, Carrot & Cuke Salad
F 21 – Spicy Shrimp, Salad, Crusty Rolls
S 22 - Rob’s Random Choice
U 23 – EASTER DINNER
M 24 - Parmesan Chicken, Salad, Bread
T 25 – Spanish Rice Chicken Casserole, Broccoli
W 26 – Meat Loaf Wellington, Crispy Potato Cubes, Carrots
R 27 – Baked Taco Chicken, Broccoli, Carrots
F 28 – Turkey Taco Bake, Salad
S 29 – African Beef Curry, Rice
U 30 – Pollo Tropical
M 31 – Left Overs

Tastes Like Chicken: Mediterranean Chicken

So easy, a 2 year old can do it!



Mediterranean Chicken

Some chicken (4 breasts, a package of thighs, a whole cut-up bird, you pick!)
salt
pepper
olive oil
16 black olives, sliced (Caleb uses an egg slicer)
1 pint grape tomatoes (or slightly less if you have tiny tomato snatchers in your home)

Salt the chicken, brown on both sides in olive oil (say 2-3 tbsp). Pepper the chicken (if you pepper before browning, it will burn.), sprinkle with olive slices and grape tomatoes. If you like them, add a couple tablespoons capers, I don't, so I don't.

Bake at 375 (for bone-in) or 475 (for boneless) until internal temperature is 180+ (about an hour for bone-in, maybe 20 mintues for boneless.)

March 4-17, 2008

We'll be out of town the 8th through the 11th.

4 T – Spaghetti with Meatballs, Salad, Bread
5 W – Grilled Pork & Pineapple, corn
6 R – Mediterranean Chicken, Couscous, Salad
7 F – Pizza, Salad
8 S – NRB - Nashville
9 U – NRB - Nashville
10 M – NRB - Nashville
11 T – NRB - Nashville
12 W – Contessa Meal (Frozen Dinner)
13 R – Spaghetti with Meatballs, Bread, Salad
14 F – Roast Chicken, Stuffing, Broccoli, Carrot Sticks
15 S – Black Bean Chicken Tacos, Salad
16 U – Brined Pork Chops, Fried Apples ‘n’ Onions, Carrots
17 M – Asian Chicken Noodle Bowls

Caleb's New "Toy"

Along with all the toys and clothes my parents got for Caleb and Annalise for Christmas, they also gave each of them a J.C. Penney gift card. Besides new clothes, I have enough hand-me-downs for Caleb to keep him dressed until he starts kindergarten. So I didn't feel too guilty for asking him this loaded question:

"Caleb, do you want clothes or do you want an ice cream maker?"

His answer ;), "AN ICE CREAM MAKER!!!"

So here it is, Caleb's Ice Cream Maker:



And if it's still working when he goes to college, he can take it with him!

Well, today we made some AMAZING strawberry ice cream with fresh Florida strawberries.

The ingredients:
1 pint of strawberries
1 cup sugar - divided
3 tbsp fresh lemon juice
1 cup whole milk
2 cups heavy cream
1 tsp vanilla

First slice the strawberries and stir in the lemon juice and 1/3 cup of sugar, allow to mascerate for 2 hours.

Next drain the juice off the strawberries, combine juice, 2/3 cup sugar, and milk and stir until the sugar is disolved. Add cream and vanilla, follow ice cream maker instructions.

This is the cream mixture at the beginning of the churn. (Note: We added a tiny bit of red food coloring.)

In LESS THAN 30 MINUTES, it became soft serve ice cream!

We added the berry slices with 5 minutes to go in the machine.

After spending the rest of the day firming up in the freezer...isn't this the prettiest scoop of strawberry ice cream!

Caleb takes the inaugural bite!

Caleb says, "Ice cream...
"...GOOD!"

February 19 - March 3, 2008

Don't forget! It's LEAP YEAR!

19 T – Spicy Beans, Sausage Cornbread “Stuffin’ Muffins”
20 W – In a Hurry Curry, Rice, Carrot Stix
21 R – Asian Chicken Noodle Bowls
22 F – Pizza, Salad
23 S – Chicken Satay Noodle Salad
24 U – Spaghetti w/Meatballs, Salad, Bread
25 M – Old Cutler Prez. Mission Dinner
26 T – Shrimp Tostadas, Salad
27 W – Spicy Honey Glazed Chicken, Broccoli
28 R – Pork Soft Tacos, Salad
29 F – Grilled Chicken, Stuffing, Broccoli
1 S – Pernil, Scalloped Potatoes, Cucumber & Carrot Salad
2 U – Cubanos, Tater Tots
3 M – Hashbrown Turkey Cutlets, Broccoli

The recipe for the sausage cornbread muffins was a Publix Apron's Simple Meals card, but it's kind of old, so I couldn't find a link to it on their website.

Happy Valentines Day!

I made cookies today:


They are a Valentine's modification of these Christmas Cookies.

Finger lickin' good! :)


There actually isn't any sugar in the cookie part of these cookies, but the icing and filling made them really sweet. The cookies are very much like puff pastry.

***

We're still working on the last menu, but a few of the recipes have turned out really well. Tonight we had Southwestern Nachos - and I made a few modifications to the meal. They were very good - instead of using pork loin, I braised 3 small pork chops in apple juice and minced garlic then shredded the meat. Instead of high priced "Scoop" tortilla chips, I used store brand white corn tortilla chips. I used all the beans recommended (the original recipe made two 13x9 pans, I made one 9x9 pan), less corn, a whole tomato, about 1/3 of a red onion, red pepper flakes, and lime juice. Instead of velvetta I topped it with shredded cheese. It was yummy!

Also the African Beef Curry was a super easy meal and very good. I also really liked the Ham Barley soup. However I do not recommend the Orange Chicken with Sweet Potatoes.

February 5 - 18, 2008

5 T – Tuna Tortellini Soup (Camp 24), Salad
6 W – Orange Chicken with Sweet Potatoes, Rice
7 R – Lasagna, Bread, Salad
8 F – L.O. Lasagna, Bread Salad
9 S – Glazed Ham, Mashed Potatoes, Peas
10 U – Sunday Chicken Stew (**prep Saturday night**)
11 M – L.O. Sunday Chicken Stew
12 T – Ham Barley Soup, Salad (Camp 26)
13 W – African Beef Curry, Rice
14 R – Southwestern Nachos, Salad
15 F – Chicken with Yellow Rice, Green Beans
16 S – Pizza, Salad
17 U – Pork Chops, Broccoli Bake (Camp 139)
18 M – Spaghetti with Meatballs, Bread Salad

I guess I never listed my Campbells soup cook book - "Camp" refers to it.

The Broccoli Bake on the 17th is very similar to Green Bean casserole. I am on the look out for new and different ways to serve broccoli - Caleb has already caught on to that "little tree" bit.

January 23 - February 5, 2008

23 W – Skillet Fish with Spinach
24 R – Salisbury Steak, Mashed Potatoes, Green Peas
25 F – Roast Chicken, Stuffing, Broccoli, Carrot Sticks
26 S – Curry Chicken Pot Pie
27 U – Pizza, Salad
28 M – Burritos (Old El Paso Dinner Kit), Salad
29 T – Broccoli Chicken Casserole
30 W – Clams*Rob’s Birthday*, Corn, Carrots
31 R – Turkey Wafflewiches, Potatoes
1 F – Lasagna, Salad, Bread
2 S – L.O. Lasagna
3 U – Hot Chicken Salad, Broccoli
4 M – Pizza, Salad
5 T – Meatloaf, Corn, Mashed Potatoes

How to Make Biscuits from Scratch

A few years ago, I wanted biscuits, but I didn't have canned biscuits and was out of biscuit mix, so I embarked on a journey to teach myself how to make biscuits from scratch. I discovered that it is not so easy as to follow a recipe's directions. Biscuit making has quirks and I'm proud to say that although my biscuits aren't always beautiful, they taste much better than I ever hoped. :)

Presenting...my son Caleb to demonstrate how to make biscuits from scratch:

First combine the dry ingredients:
1 3/4 cup flour
3 tsp baking powder
1/2 tsp salt

One of my first hurdles was flat biscuits. I had not mixed the dry ingredients well enough to completely incorporate the baking powder. The trick is to sift or wisk the dry goods briskly. I don't have a sifter, but a wisk is easier to clean anyway.

Next add the fat, I use 5 tablespoons of real butter, but you could add 4-6 tablespoons of butter or shortening or a combination of the two.

The trick with the butter is to get it into tiny pieces and let each tiny piece be completely covered with flour. Your butter has to be very cold. You could do this with two knives (hard) or use a pastry cutter (as Caleb is doing). You could even do this with your finger tips if you work quickly and don't have hot hands. The resulting mixture looks similar to cracker crumbs.

No picture, but the next step is to add 3/4 cup of milk. Stir it lightly 10 or less times, just get everything kind of wet. Then set the bowl aside while you flour the area where you'll be working the dough. The time lets the flour absorb some of the milk and makes the dough easier to work with.

Caleb's favorite! Pat pat pat! You don't knead biscuit dough. Form a ball and pat gently to about 1/2 inch thickness. Sprinkle on a little flour if it sticks to your hands (see mine?). Then fold it over in half and again in half so it makes a little square of dough, pat pat pat again and fold again. Do this only a few times. The folding lets the butter make layers, but working the dough too much will make your biscuits too tough.

Finally, pat out into a disk - 1/2 inch thick (or so), cut out biscuit rounds, place them on a baking sheet sprayed with cooking spray and bake at 450 for 12-15 minutes - voila!

January 8 - 21, 2008

8 T – Crumb Coated Tilapia, Yellow Rice, Black Beans
9 W – Spaghetti, Salad, Bread
10 R - Chicken Penne Casserole
11 F – Meatloaf, Mashed Potatoes, Corn
12 S - Baked Chicken, Scalloped Potatoes, Green Beans
13 U – Papa Johns Pizza, Salad
14 M – Mediterranean Chicken, Couscous, Salad
15 T – Spaghetti, Salad, Bread
16 W - Rosemary Garlic Pork, Broccoli, Carrot Sticks, Biscuits
17 R – Lemon Teriyaki Chicken, Black Beans, Rice
18 F – Tacos, Refried Beans
19 S – Chicken Saltimbocca, Cannellini Beans and Tomatoes
20 U – Wing Stop
21 M – 2nd Meatloaf, Scalloped Potatoes, Corn

Meatballs with a Twist

You can thank Rachel Ray for these interesting and tasty meatballs:

Thai Shrimp & Pork Balls

4 scallions, trimmed
1 tsp ground ginger
2 garlic cloves
3 tbsp tamari (soy sauce*)
1 tsp basil
zest & juice of 1 lime
1 lb medium shrimp - shelled and deveined (raw)
1 lb ground pork

Combine scallions, ginger, garlic, tamari, basil, and lime zest in a food processor. Pulse for 30 seconds, scrape down the bowl thne process for 1 minute. Add shrimp and pork and process until the shrimp is in really tiny pieces, but not totally mush. Roll into balls and cook as you would any other meatball. I'm not saying these are good with marinara sauce (RR suggests a curry sauce that includes coconut milk), but then again, maybe they would be good with regular spaghetti...I just know they are tasty meatballs!

*Tamari IS soy sauce, but it's not the same as what's labeled "Soy Sauce" when you see it on the grocery shelf. It's a little more expensive, but it is really really good.

December 12-20, 2007

12 W – Church Dinner
13 R – Peanut Chicken Stir-Fry , Rice
14 F – Taco Salad, Refried Beans
15 S – Pretzel Crusted Chicken, Corn, carrots
16 U – Spaghetti, Salad, Bread
17 M - Italian Roast, Alfredo Mashed Potatoes , Peas
18 T – Potato flake chicken , baked beans, biscuits
19 W – L.O. Spaghetti, etc.
20 R – Meat & Potato Soup

The 21st we hit the road for the ROBBINS FAMILY WORLD TOUR! Merry Christmas everyone!!!

November 28 - December 10, 2007

Well, I have finally had time to put together a real meal plan! After the first grueling days with a newborn, I ended up back on hospital fare (their picadillo was actually quite good) for another week. Since then I've managed to have "something" for dinner each night, but I have missed having a pre-planned menu to guide me! I know it won't last, but lately, Annalise has been taking a short, but well timed nap around 5pm - helpful! Here's what's cooking for the next two weeks...or until Annalise's schedule changes and we end up of frozen food again:

28 W – Southwest Chicken Foil Packet
29 R – Chili, Cornbread Muffins, Carrot Sticks
30 F – Cranberry Orange Pork Chops , Pasta side, Broccoli
1 S – Juicy Hamburgers, French Fries, Pickles
2 U – Hurricane Soup, Grilled Cheese Sandwiches
3 M – Parmesan Chicken, Green Beans, Scalloped Potatoes
4 T – Chili Dogs, Broccoli with Cheese, Carrot Sticks
5 W – Chicken a la King , Salad
6 R – Pizza, Salad
7 F – Polynesian Roast Beef , Mashed Potatoes, Carrots
8 S – L.O. Polynesian Roast Beef
9 U – Garlic Chicken Breasts , Couscous, Asparagus
10 M – Salisbury Steak, Mashed Potatoes, Salad

October 3 - October 16, 2007

This meal plan is during the time our baby is due - and since we don't have a scheduled induction or c-section, who knows when that will be! So instead of a dated meal plan, here is a list of meals I plan to have everything on hand for:

Beef and Tomato Casserole, Salad
Lemon Chicken , Rice
Saucy Italian Pork Chops , Salad
Spanish Style Chicken etc. (RR 162)
BBQ Pork Sandwiches
Creamy Chicken , Broccoli, Carrots
Hodge Podge Soup, Corn Bread Muffins
L.O. Hodge Podge Soup, etc.
Pizza, Salad
Meatloaf, Mashed Potatoes, Green Peas

My mom is coming tomorrow and we work pretty well tag-teaming dinner - that is, she has never liked picking out recipes, but doesn't mind cooking. So I've picked out food and she can cook it when I can't. I also allocated funds for eating out more (while the baby and I are in the hospital). I've learned the hard way that if you don't plan for unexpected meals, you spend way too much for them! For a family on a budget, that's a sure way to break it!

I also went ahead and made a meal plan for the following two weeks that we can draw from if little Miss Robbins is late. It is even more sparse, since my dad will be coming into town and I expect we will eat out more. I will probably not post another meal plan until November, by then I'll be back to typing with one hand :) but that's ok!

September 19 - October 2, 2007

19 W – Teriyaki Chicken Kebabs, Jasmine Rice
20 R – Spaghetti & Meatballs, Salad, Garlic Bread
21 F – BBQ Chicken, Baked Beans, Salad, Rolls
22 S – BCM Reunion
23 U – Pappas House - We're bringing Potato Salad
24 M – Saucy Parmesan Chicken , Buttered Noodles, Green Peas
25 T – Taco Meatball Ring, Salad, Refried Beans
26 W – Rosemary Chicken and Potatoes , Broccoli
27 R – Black Bean Chicken Tacos, Salad
28 F – Layered Enchilada Bake , Salad
29 S - Crab Lasagna Rolls Ups, Salad
30 U – Slow Cooker Tex Mex Chicken , Rice
1 M – Sloppy Joes, Broccoli, Mac & Cheese
2 T – Meatloaf, Mashed Potatoes, Green Peas

Down on the Farm

I like having parties at my house. When I was in college, I spent 5 semesters living with a gal who loved to throw them as much as I did. We turned our dorm room into an place to welcome our friends several times. One Christmas we collaborated with our next door neighbors and threw a big party using our rooms and the area between them.

I also like to make cakes and cards. I've thought in the past that they might be good ways to generate extra income, but I've discovered that both take more effort than people are really willing to pay you for, so it's better to just save that effort for those I love most.

For Caleb's 2nd birthday I considered several possible themes, but finally settled on a barnyard theme inspired by one of his favorite books "Duck on a Bike". I bought several copies of "Duck on a Bike" on eBay to include in the goodie bags. Decorating was easy - I just rounded up all the barnyard related toys!

I made these barn cards for invitations.

I made cupcakes decorated like sheep, pigs, and chicks. I got the sheep pattern from Family Fun magazine and the pigs and chicks from Taste of Home.

Caleb's Little People Barn was a great backdrop for the cupcakes.

The whole spread: We had a "vegetable garden" tray, pumpkin roll ups (sun-dried tomato tortillas rolled with american cheese and a sprig of cilantro), and chicken salad.

This was pretty much my only completely original idea for the party - everything else was an assortment of things I found in magazines or on the internet. I made these goodie bags out of inexpensive burlap fabric and wrote on them with a sharpie. Inside were the books, farm stickers, some bubbles, and a cow lollipop.

The cow lollies were really easy to make. I bought a cow mold at a candy store.

Finally, Caleb helped me make these thank you notes. I did the big pig and he did the little ones. It's pretty tricky to work with a hot pink ink pad and a toddler, but we didn't make too big of a mess! The inside reads, "Thank you very much!".

I had a lot of fun getting all this together. I think we'll do it again...in a few years!

Snacking

Being pregnant means I'm hungry...oh about every 20 minutes. Sometimes I'm not proud of the choices I make, but I've found that if I get in a habit of picking a certain food attribute (calcium rich, high in fiber, etc.) at the same time each day, I snack a little better

One decadant and seemingly sinful treat I've discovered is The Skinny Cow Fudge Bars. They were voted best overall in a fudge bar comparison I read about in a magazine. There are plenty of "No Sugar Added" fudge bars out there, but this one is pretty note-worthy. In addition to only being 100 calories and 1 gram of fat, it has 10% RDV of Calcium! Wow!

Another snack I enjoy regularly is stove top popcorn. I started buying the stove top kind many months ago when I was looking for ways to cut back on our expenses. Now, even when microwave popcorn is buy one get one free, I opt for the old fashioned kind. Popcorn is a whole grain and high in fiber. If you make it on the stove top, you have complete control over how much fat and salt you add. I've found I like the way it tastes if I cook it in about 1 tbsp of oil (**Canola oil is cheaper and healthier than olive oil**) and salt the unpopped kernels with popcorn (fine) salt. Somehow it tastes slightly buttery even though I don't add butter. It isn't difficult to clean up. Add enough oil to your pan to coat the bottom and don't use more kernels than can cover the bottom one layer thick. Cook over medium heat and you'll keep from burning it. It takes a little practice to get (almost) every kernel to pop ;)

September 5-18, 2007

5 W - Mini Meatball Subs, Salad
6 R - Chicken & Broccoli Casserole, Salad
7 F - Out on the Town
8 S - Steak, Baked Potatoes, Carrots, Broccoli
9 U - Pizza, Salad
10 M - Catfish, French Fries, Hush Puppies, Pickles
11 T - Baked Chicken Supreme, Sweet Potatoes, Broccoli
12 W - Grilled Pork Chops, Mac & Cheese, Broccoli
13 R - Tacos, Refried Beans, Salad
14 F - Southwest Chicken Foil Packets
15 S - Teriyaki Chicken Kebabs (Pilsbury CB 172), Jasmine Rice
16 U - Caleb's Birthday Party (finger foods)
17 M - Spaghetti with Meatballs, Salad, Garlic Bread
18 T - BBQ Chicken, Baked Beans, Salad, Rolls

Homemade Starbucks

I usually don't see the rational in paying more than $3 for 10oz of coffee, but Rob babysat Caleb for me on Tuesday morning while I went to Publix and I wanted to suprise him with a Mocha - his favorite. While I was waiting in line I was tempted by the rows of fancy danishes and coffee cake. One option was Chocolate Cinnamon Bread - and it was calling my name! But I resisted and was rewarded, because at the pick up end of the counter, there were little recipe cards for Chocolate Cinnamon Bread. Caleb and I made it today and WOW! It's really not bread - more like a chocolate pound cake with a hint of cinnamon. Here's how to make it at home:

Chocolate Batter:
1 1/2 sticks of unsalted butter, at room temp.
1 1/2 cups sugar
3 large eggs, at room temp.
1 cup AP flour
1/2 cup + 2 tbsp cocoa
1/2 tbsp cinnamon
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup buttermilk
2 tbsp water
1/2 tsp vanilla extract

Cocoa-Spice Sugar Crust
2 tbsp sugar
1/2 tsp cinnamon
1/4 tsp coca
pinch ground ginger & cloves

Preheat oven to 350. Cream butter and sugar, add eggs one at a time - wait til each egg is no longer visible before adding the next. Combine flour, cocoa, cinnamon, salt, baking soda & baking powder - add to creamed mixture a couple of spoonfuls at a time until well mixed. Combine liquid ingredients, pour in and mix well. Pour batter into a loaf pan lined with parchment. Combine crust ingredients and sprinkle liberally over the batter. Bake for 50-60 minutes or until a toothpick or skewer inserted in the center comes out clean. Allow to cool, remove from pan, serve slices with coffee - Starbucks, 7-11, I don't think it matters at this point. ;)

August 22 - September 4, 2007

22 W – Spaghetti, Salad, Garlic Bread
23 R - Teriyaki Chicken Breast, Broccoli, Rice
24 F - Grilled Pork Chops, Mac & Cheese, Broccoli
25 S - Rob’s Random Choice
26 U – Hot Wings, Sweet Potato Fries
27 M - Sirloin Stir Fry, Rice
28 T - Baked Chicken Breast Supreme, Sweet Potato, Broccoli
29 W - Spaghetti, Salad, Garlic Bread
30 R – Meatloaf, Salad, Biscuits
31 F – Curried Chicken Pot Pie, Salad
1 S – Chili, Corn Bread
2 U – Chili dogs, Green Peas, Carrots
3 M – Grilled Stuffed Pork Chops, Sweet Potato,
4 T -Hearty Chicken and Beans, Rice, Salad

For the record, grilled pork chops stuffed with cornbread stuffing is just about my favorite way to eat pork. I usually do not follow a recipe, I just put whatever sounds yummy (diced bell pepper, craisins, whatever), add enough chicken stock to make it perfectly moist and stuff the chops. This link does not describe the way Alton Brown demostrated how to make the stuffing pockets on Good Eats. Basically, using a boning knife, you make a small slit (1 - 1 1/2 inch) in the middle of the chop (Must be a bone in chop) and slowly sweep the tip up until you are near the edge (without cutting through), reverse the knife and repeat on the bottom - the result is a nice big pocket with a tiny little hole. You can insert the stuffing by putting it into a plastic icing tool and squirting it through the hole (Brown uses a turkey baster witht he tip cut off). I highly recommend brining the chops in advance as the link describes.

On the 23rd I plan to make this whole meal in a foil packet, you can read more about making foil packets here - scroll down to November 6.

August 8-21, 2007

8 W - Spaghetti, Garlic Bread, Salad
9 R - Grilled Chicken, Mac & Cheese, Broccoli
10 F - Catfish, French Fried, Cole Slaw, Hush Puppies
11 S - Sweet BBQ Pork Chops, Cole Slaw, Baked Sweet Potato
12 U - Baked Chicken, Peas, Carrots
13 M - Meatloaf, Mashed Potatoes, Peas
14 T - Beef Pitas with Yogurt Sauce, Greek Isles Pasta Salad
15 W - SW Chicken Pitas, Mexican Rice
16 R - Rob's Random Choice
17 F - Tangy Breaded Pork Chops, Salad, Bread
18 S - Thai Style Pork, Rice
19 U - Roasted Pork Loin, Potatoes, Peas
20 M - L.O. Pork Loin
21 T - Mexican Casserole, Refried Beans, Salad

Despite it's obviously ethnic name, I'm not sure if Mexican Casserole is a regional dish or not. I do know that I haven't run into it here in Miami. It's a dish that can vary a lot from person to person, and the recipe I will use is from a fundraising cookbook - however the link is quite similar. The ingredient you always find in this dish is Nacho Cheese Doritos.

All of the other links for main dishes are subscriber only on Taste of Home. If you would like the access the recipe and do not have a password, let me know and I can get the recipe for you.

July 26-August 7, 2007

26 R - Sloppy Joes, Corn, Carrots
27 F - Grilled Pork, Mashed Potatoes, Broccoli
28 S - L.O. Sloppy Joes, French Fries, Carrots
29 U - Spaghetti, Salad, Garlic Bread
30 M - Chicken Parmesan, Rigatoni, Salad
31 T - Crab Cakes, Broccoli Cheese Soup, Salad
1 W - Chicken Foil Packets
2 R - Parmesan Chicken, Broccoli, Carrots
3 F - L.O. Spaghetti, etc.
4 S - Salisbury Steak, Mashed Potatoes, Broccoli
5 U - Pizza, Salad
6 M - Rob's Random Choice
7 T - Grilled Chicken Quarters, Mac & Cheese, Carrots

July 5-17, 2007

5 R - Bacon Cheeseburger Roll-up, Corn on the Cob, Carrots
6 F - Grilled Pork Medallions, Creamy Orzo
7 S - Spaghetti with Meatballs, Salad, Garlic Bread
8 U - Potstickers, Egg Rolls
9 M - Chicken & Yellow Rice, Salad
10 T - Cuban Black Bean Soup (BC 480), Rice, Salad
11 W - Hamburgers, French Fries, Salad
12 R - Grilled Pork, Greek Isles Pasta Salad, Carrot Sticks
13 F - Roast Chicken, Stuffing, Salad
14 S - Black Bean Chicken Tacos, Salad
15 U - Pizza, Salad
16 M - Meatloaf, Mashed Potatoes, Broccoli
17 T - L.O. Spaghetti, etc.

After living here for 8 years, I've come to think of chicken and yellow rice as comfort food. The first time I visited Miami I remember that there were guys at the BCM eating chicken and yellow rice and the first year we were married, Rob and I had it A LOT!!! There are two ways to make it (other than just making chicken however and serving it with yellow rice). One way is to put a bunch of chicken thighs in a baking dish, slather it with cream of mushroom soup and bake it, while making the rice on the stove top. The other way is to dump the rice into a baking dish, nest the (raw) chicken thighs in it, slather everything with the soup and add enough water to equal however much liquid the rice calls for, cover tightly with foil and bake until about an hour. I prefer the second method - less to clean.

Make Your Own Take Out vol. 2

How do you stretch 1/2 pound of ground pork to feed 6 people? Easy! Make Potstickers!

I'm not sure whether to say that potstickers are convenience foods or that they are labor intensive. In a way, they are both. They are a food that if you invest time in preparing, you will have a convenient Asian meal another time. Here's what you need:

1/2 lb ground pork
1/4 cup finely chopped green onions
2 tbsp finely chopped red bell pepper
1 egg, beaten
2 tsp ketchup
1 tsp yellow mustard
2 tsp Worcestershire sauce
1 tsp brown sugar
1 1/2 tsp salt
1/2 tsp ground pepper
1/4 tsp cayenne pepper
35-50 small wonton wrappers (1 package will be a little more than you need)
a little cup with water in it

and later on when you cook them:
3-4 tbsp vegetable oil
1/3 cup chicken stock for every 6 or 7 potstickers you plan to cook

You could season the pork any way you want. I'm not crazy about worchetershire sauce, so I usually substitue with soy sauce.

Assembling the potstickers is the labor intensive part. If you grew up shelling peas, you might find this relaxing! I can wrap up 1/2 lb worth in about 45 minutes.

Mix up the ingredients (pork thru cayenne pepper) in a bowl, then set up a work area including these elements:
1 plate with wonton wrappers on it, cover with a damp paper towel
1 empty plate (the assembly platform)
bowl with pork mix in it
little cup with water
teaspoon sized measuring spoon
2 cookie sheets - lined with parchment

Take one wonton wrapper and put it on the assembly plate so that it looks like a diamond, scoop up a modest teaspoonful of the filling and place it directly in the middle. Dip your finger in the water and dampen just the edges of the bottom half of the diamond. Fold the wrapper over and work the air out (important!!!) of the potsticker sealing it where you put the water.

You could leave it like that, but that leaves two big "ears" that have no filling in them, I fold them a 2nd time like this (left picture is front view, right is back):



Place each potsticker on the cookie sheet. When the sheet is full, put the whole thing in the freezer. Repeat, repeat, repeat.

Once these little guys have been in the freezer half an hour or so, you can dump them into a zip top bag and keep them in your freezer. When you want to eat them, you can just take out however many you need - 6 is good for me, 10 leaves me feeling overstuffed. (Note: There is no need to defrost.)

To cook these you heat up (med-high) a pan that is NOT non-stick - sticking is part of the cooking process here. I use a back burner to heat up my chicken stock. Use a pastry brush to "paint" the pan with oil. When it's hot, put the potstickers in and wait 2 minutes. In 2 minutes they will be totally stuck to the pan. Reduce heat to low and pour in 1/3 cup chicken stock - it will hiss and steam a lot! Put on a tight lid and cook 2 more minutes. After 2 minutes, they should let go - remove to warm plate.

Before cooking the next batch, reheat the pan, add water and scrape off any "stuff" that gets left behind. Each batch takes about 6 minutes including cleaning.

Serve with whatever sauce you want (I like hoisin) and some egg rolls (Chung's is the best, IMHO). With homemade Asian cuisine this easy and cheap, you might never go our for Chinese food again!

According to the Joy of Cooking cookbook, this is also the most authentic stir frying method for vegetables. I've tried this and the result is crisper than just stiring it until it seems done.

Recipe by Alton Brown

The Other White Meat : Green Chili Burritos

These are good! (BTW - there's no reason you couldn't substitute the pork in this recipe with chicken.)

Green Chili Burritos

1 lb boneless pork, cut into bite sized cubes
1 tbsp oil
1 can (10 oz) diced tomatoes with green chilies (undrained)
2 garlic cloves, minced
1 cup water
1 fresh tomato, diced
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground cumin
5 tsp cornstarch
2 tbsp cold water
1 (16 oz) can of refried beans
10 6-inch flour tortillas

Over medium heat, brown pork in oil; drain. Add next 10 ingredients; bring to a boil. Reduce heat and simmer for 45 minutes to an hour. Combine cornstarch and water, add to pork mixture - stir while it comes to a boil until thickened (about 2 minutes). Meanwhile, heat beans and spread evenly on tortillas. Spoon pork mixture into tortillas and fold in sides.

Reiman Media Group as posted on www.tasteofhome.com.

I put the filled tortillas in a baking dish, grated on some cheese and stuck it under the broiler for a couple of minutes. Alternately you could skip the assembly step and let people fill their own tortillas at the table. I also served it with sour cream. Yum yum yum!

June 21-July 3, 2007

21 R - VBS
22 F - VBS
23 S - Rob's Random Choice
24 U - Tuna Tortellini Soup, Rolls, Carrots
25 M - Crescent Topped Casserole, Corn, Carrots
26 T - Green Chili Burritos, Salad
27 W - Church Dinner
28 R - Tuna Patties, Broccoli Cheese Soup, Carrots
29 F - Potstickers, Egg Rolls
30 S - Pork Chops, Creamy Orzo
1 U - Sub Sandwiches, Chips
2 M - Everything Lo-Mein, Egg Rolls
3 T - Grilled Chicken Quarters, Mac & Cheese, Carrots

(Hey Meredith, spot any of your food in this meal plan?)

June 7-19, 2007

7 R - Tacos, Refried Beans, Salad
8 F - Chicken with Florentine Sauce, Corn on the Cob, Broccoli
9 S - Golden Pork and Noodles, Broccoli
10 U – L.O. Tacos, Etc.
11 M – Greek Chicken Kabobs, Tomato Mozzarella Salad, Grilled Corn + dessert!
12 T – Spaghetti, Salad, Garlic Bread
13 W – Church Dinner
14 R – Parmesan Chicken, Tater Tots, Carrots
15 F – Hot Wings, Sweet Potato Fries
16 S – Pizza, Salad
17 U – L.O. Spaghetti, Etc.
18 M – VBS
19 T – VBS

Our church is holding Vacation Bible School June 18-22 and they'll be providing dinner those nights.

Great Kitchen Gadgets!

One kitchen gadget I'm getting really spoiled by is my Digital Probe Thermometer. My parents gave it to us for Christmas and it is great. I do a lot of roasting and that inevitably meant guessing at doneness or reaching into a super hot oven half a dozen times to poke at my food with a meat thermometer. But not anymore!

To use the Digital Probe Thermometer, you stick the probe in, lead the cord out of the oven and attach it to the digital thermometer. The thermometer has a magnet on the back and a little swing away foot. I use the magnet and stick it high on my oven (i.e. far away from Caleb!). Instead of setting a time, I set a target temperature and when the food reaches that temperature, a buzzer goes off. It has meant the end of us hungrily cutting into a big, juicy chicken, only to discover it's not done inside.

May 13 - 24, 2007

13 U Fajita Skillet, Salad
14 M Oriental Round Steak, Salad
15 T L.O. Oriental Round Steak
16 W Church Dinner
17 R Spaghetti, Garlic Bread, Salad
18 F Corn Dogs
19 S Bob's Crab Cakes, Broccoli, Carrot Sticks
20 U Great Northern Bean Stew, Herbed Popovers
21 M L.O. GNB Stew
22 T Shrimp Fra Diavolo with Lemon Spaghetti, Salad
23 W Church Dinner
24 R L.O. Spaghetti, etc.

This week I picked a few old favorites to compliment some brave new dishes. Corn Dogs are always a hit with Rob - I think he's eat them for breakfast. And I love Great Northern Bean Stew - it's really tasty and very cheap! Plus spaghetti is just comfort food all the way around.

Rob and I both love crab cakes and Caleb loves the name "Bob", so this new (but not unusual) crab cake recipe was an easy pick. I'm excited about the Oriental Round Steak - it'll perk along in the slow-cooker while I'm babysitting and I'll come home to a yummy smelling house (I hope!). And I look forward to trying Shrimp Fra Diavolo, which I watched Giada De Laurentiis prepare last week. I really like her recipes. Good Eats is still my favorite cooking show, but I have tried a lot of Giada's recipes and been very pleased. They always have fun names and are usually easy.

April 29 - May 12, 2007

29 U – Messy Giuseppe (RR 182), Salad
30 M – Chicken, Sausage, Pepper, and Onion Subs, Salad
1 T – L.O. Messy Giuseppe, Salad
2 W – Church Dinner
3 R – Pizza, Salad
4 F – Out of Town
5 S – Out of Town
6 U – Out of Town
7 M – Out of Town
8 T – Roast Chicken, Sweet Potatoes, Carrots, Biscuit
9 W – Church Dinner
10 R – Thai Chicken Pizza (using L.O. Roast Chicken – economical, eh?)
11 F – Chicken Casserole (from Remembering… pg. 68)
12 S – L.O. Chicken Casserole

The dry season is almost over, time to restock the Hurricane Kit. Remember, an emergency is not the time to suffer through food that you aren't sure is good - buy items that you know you and your family like.

New Cookbook!

During my recent trip to Arkansas, I increased my cookbook collection by one. This cookbook is a fundraiser type cookbook for, of all things, a historic cemetery. Actually I think still bury people there from time to time; the most recent burial listed was 2005.

The title is Remembering... and is all about the favorite recipes of the people buried in the Sardis Cemetery, which is next to the Sardis United Methodist Church. It says it's in Pine Grove, Arkansas and it very well may be, but I have been there and it is deep in the woods on a gravel road. I have tried to find a picture of it online in vain. It's a pretty, old church and is on the National Register of Historic places.

The funny thing about this cookbook is that it's filled with pictures...of tombstones. For example on the title page for the Appetizers, Soups and Salads section there are two pictures of the cemetery from differnt angles. It's like a grim reminder that food borne illnesses kill 5000 people every year in the US. Kind of makes you want to go sanitize your cutting board doesn't it?

On the Side : Spicy Sweet Potatoes

I'm trying to substitue sweet potatoes when I'm tempted to have white potatoes with our dinners - they are more nutritious and being pregnant I need all the nutrition I can get! These are great - easy, cheap and delicious - I found a recipe on the Taste of Home website and modified it based on what I had in the kitchen.

2 or 3 Sweet Potatoes
2 or 3 Tbsp Olive Oil
1/3 cup brown sugar
Some salt
Some cayenne pepper
Some cinnamon

Cut the sweet potatoes up into little pieces, an inch or smaller - smaller means a higher surface to mass ration which means more crispy outer bits of goodness. Yum. Toss pieces into a zip top bag and pour in the olive oil. Seal and shake. Combine the other ingredients and then pour into the bag. Seal and shake. Pour the contents into a baking dish and bake at 400 for 40-45 minutes. Yum yum yum!

April 12 - 28, 2007

The dates omitted are days I will be in Arkansas.

12 R – Chicken Florentine, Cannellini Beans, Salad
13 F – One Pan Pork with Parmesan Fries, Green Beans
14 S – Chicken Fried Steak, Mashed Potatoes, Carrot Sticks
15 U – Pappas House Dinner
16 M – Chicken Fajitas, Refried Beans, Salad
17 T – Spaghetti, Garlic Bread, Salad

23 M – Cacio e Pepe (RR 30)
24 T – Saucy Stir Fried Pork
25 W – Church Dinner
26 R – Ramen Shrimp Pouches, Egg Rolls
27 F – L.O. Spaghetti, etc.
28 S – Shepherd’s Pie, Salad

Cacio e Pepe means cheese and pepper in Italian - in this case it's a pasta dish, but evidentally you can cacio e pepe any number of foods. Supposedly pasta made in this style is what people eat all the time at home in Rome (hey that rhymes!). It sounded easy and interesting.

That's Sweet! : Clean and Easy Beignets

I discovered this trick by accident yesterday. I was making Curry Chicken Pot Pie, which calls for puff pastry on top. I had left over puff pastry and didn't want to throw it away, so I cut it into little squares and put it on a greased piece of foil. I popped it in the oven for about 13 minutes. While they puffed and browned, inspiration struck. Why not dust those little puffy squares with powdered sugar? So when they came out of the oven, I did.

Without mixing dough or messing with boiling oil, I made little puffy sweet bites that taste remarkably like Beignets. Served warm with a cup of coffee, you might just think you're in New Orleans!

March 29 - April 11

Still not 100%, but feeling more like myself. At least enough to be sick of frozen meals and ready to try cooking again. I slipped in ultra easy meals for Sundays and days when I babysit. Actually there are a couple of meals on this that I crave one minute and think sound disgusting the next, so goes pregnancy, so we'll see if we eat everything on this list! Still, I'm looking forward to home cooked food.

29 R – Veggie Delight with Sausage
30 F – Mexican Pork Chops, Broccoli, Tater Tots
31 S – Jambalaya Casserole, Salad
1 U – Turkey Pot Pies, Salad
2 M – L.O. Jambalaya Casserole, etc.
3 T – Crab Cakes, Mushroom Risotto, Carrot Sticks
4 W – Church Dinner
5 R – Roast Chicken, Broccoli, Sweet Potato, Corn on the Cob
6 F – Black Bean Chicken Tacos, Salad
7 S – Rob’s Random Request
8 U – Frozen Pizza, Salad
9 M – Meatloaf, Mashed Sweet Potatoes, Corn on the Cob
10 T – Beef Taco Skillet, Salad
11 W – Church Dinner

It seems like at least once every couple of weeks, Rob has a random desire for food I never dreamed of putting on the meal plan, so I figured it into the equation and he can pick whatever he fancies (within reason) that day.

Back in Town, but Not Back to Normal

We've returned home from our vacation, but my normal appetite has not! Oh I'm hungry enough, but I can't seem to crave the same foods from one day to the next. I think this happened with Caleb too. Yesterday I went to Publix craving Mac & Cheese - fantisizing about how good it would taste, I bought a bulk pack...only to realize today that even thinking about noodles makes me sick! This is crazy, or maybe normal...

Anyway, cooking is just beyond me at this point. I'm thankful for the frozen food section because that is going to be our source of meals for a little while longer.

A Little Hiatus

I won't be posting a new meal plan for a couple of weeks. Because of my nausea and general distain for most foods right now (see my other blog for more details), thinking about meal plans is a sort of disgusting thing to do right now. Rob and Caleb will be at the mercy of my whims I guess. Also in a week we'll be at Disney for a week. I'll get back to regular when I get back to my old self...or new self, depending on how you look at it.

In case your curious about my cravings, when I was pregnant with Caleb I craved sour Skittles with an incredible intensity. I haven't craved them yet, but I have been overwhelmed with desire for crispy chicken sandwiches - with mayonaise. And earlier today I really wanted grits, which I made for myself and they were fabulous. I may eat some more for dinner.

Comfort Foods : Thai Style Brisket

My first venture into brisket-ing was well rewarded. This recipe is very easy and very tasty. I cooked it in the slow cooker while I was babysitting - so it cooked nearly 11 hours (yes, I babysit 11 hours frequently - I don't know who it's a longer day for, me or the parents!)

Thai Style Brisket*

First you need a 3-4lb fresh beef brisket, cut it in half, and brown both sides in a hot skillet with about 2 tbsp olive oil. Stick the browned brisket in the crockpot.

Mix up:

1 cup chunky peanut butter
2/3 cup soy sauce
4 tsp sesame oil
1 tbsp minced fresh cilantro
1 tbsp lemon juice
1 tsp garlic powder
1 tsp crushed red pepper flakes
1 tsp pepper

and pour it over the brisket in the crockpot. Set it on low.

After it cooks for at least 8 1/2 hours, mix 1 tbsp cornstarch in 1 cup cold water and pour it in and crank the crockpot up to high.

MEANWHILE...stirfry 1 1/4 cups julienned carrots, 1 sliced medium sweet red pepper, 1 sliced medium green pepper, and 1/2 cup of green onion until tender-crisp. Top the brisket with the veggies and serve with rice! YUM!

*Taste of Home, August/September 2005, Reiman Publishing.

February 9-22, 2007

9 F - Thai Style Brisket, Rice
10 S - L.O. Brisket
11 U - L.O. Brisket
12 M - Spicy Mac and Cheese, Carrots, Broccoli
13 T - Potstickers, Egg Rolls
14 W - Church Dinner
15 R - Tacos, Refried Beans, Salad
16 F - L.O. Tacos, etc.
17 S - out of town
18 U - out of town
19 M - out of town
20 T - Parmesan Chicken, Twice Baked Potatoes, Salad
21 W - Church Dinner
22 R - L.O. Potstickers, Egg Rolls

Yeah! Lots of leftovers, means less work for me! I'm excited about making brisket, I've never tried it, but Taste of Home magazine had several very tempting brisket recipes in their latest issue. Curious about Spicy Mac and Cheese, all it is is mac with some salsa. Rob's not crazy about meatless meals, but he'll be in Cape Cod that night. Oh and impressed by my egg rolls? Don't be - I'm buying frozen!

FYI - New Budget

After checking how much I really spent on groceries the last two months, I have decided to increase our food budget to $150 every two weeks - or $25 per person per week.

Tastes Like Chicken : Parmesan Chicken

Parmesan Chicken...not Chicken Parmesan, there's a difference! This is a easy, yummy recipe that won a national potluck dinner competition sponsored by Taste of Home magazine in 2003. The parmesan coating is wonderful, because when parmesan cheese melts it makes a crispy, crusty coating. It would probably also make great chicken fingers if you used chicken tenders or cut boneless breast into strips. I served it with twice baked potatoes and a spinach salad. YUMMY!!!

Parmesan Chicken*

GROUP 1
1 cup all purpose flour
2 tsp salt
2 tsp paprika
1/4 tsp pepper

GROUP 2
2 eggs
3 tbsp milk

GROUP 3
2/3 cup grated Parmesan cheese
1/3 cup dry bread crumbs (I used panko)

4 boneless skinless chicken breasts

Get 3 shallow bowls, round cake pans, or pie plates and combine ingredients in the 3 groups listed. First dip the breasts in the flour mixture, shake off excess. Then in the egg mixture, then roll breasts in the cheese mixture to coat. Spray or grease a baking pan, add chicken, and bake at 400 degrees for 30 minutes (or until the juices run clear).

(Alt. - Use a 3-4lb broiler/fryer chicken cut up, increase baking time to at least 60 minutes or until the juices run clear.)

*Taste of Home 2004 Annual Recipes, Reiman Media Group, Inc.