Grilled Steaks with Chimichurri Sauce

Patrick and my favorite restaurant is called Texas de Brazil. They have this delicious chimichurri sauce that I just LOVE. So tonight I tried to make it and to my surprise it almost tasted like theirs. I drizzed it over the medium rare ribeye steaks (yumm) and served the steak with mixed vegetables and roasted potatoes. Here is the chimichurri sauce recipe... it's "fab" with steak.

Chimichurri Sauce:
3/4 cup finely chopped cilantro
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/4 cup olive oil
Salt and freshly ground pepper

Oh-la-la

I really should not be eating this cake since I'm trying (supposidly) to loose weight. It was soooo good! This is the second time I've baked in two months. I've never really been into baking, but I'm starting to love it! I found this recipe from The Average Cook. The recipe was super easy and the results were dyn-o-mite!

Pineapple Upside-Down Cake

1/4 cup butter or margarine
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14-oz can), drained
9 maraschino cherries without stems, if desired
1 1/3 cups Gold Medal® all-purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

1. Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
2. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Marinated Cod

Marinated Cod
Inspired by Jamie Oliver

We had marniated cod for dinner last night and it was "delish". Next time I will cut down on the capers cause they were a little overwhelming. Other than that, this was easy to make and very tasteful. Patrick even went back for seconds!! I served the fish with white rice and sauteed green beans in garlic and prosciutto.

Ingredients

Olive Oil
1 small can anchovies
2 lemons, thinly sliced
1 small can capers, drained
fresh rosemary
4 fish steaks (I used Cod)

Mix rosemary, capers and olive oil together. Let sit for about 20 minutes to let the ingredients infuse. With your hands rub the marinated over each piece of fish and place in a casserole dish. Place lemons over fish then the remaining marinade. Top with anchovies and cook for around 15 minutes at 180 C.

Here's the finale... delicious!

Menu Plan Monday

October 1st already?? Where has the year gone? Not long now before the holidays!! Thanks to Laura for hosting Menu Plan Monday every week. For more ideas and recipes click here. I hope everyone has a great week!

Monday

Fish steaks (marinated in capers, olive oil, fresh rosemary)

topped with lemons and anchovies

Vegetables

Tuesday

Cheesy Chicken (didn't get to it last week)

Salad

Wednesday

Apple-bacon stuffed chicken breasts

zucchini, salad

Thursday

Salmon teriyaki

rice, vegetables

Friday

Date Night

Saturday

Ribeye Steaks

Baked Potato, salad

Sunday

Japanese Chicken Scallion Rice Bowls

Chicken Chili

Since it's cold and rainy and the hubby is away (he doesn't like beans) for the weekend I made this chicken chili with beans. It was oh so good and heated me up since we haven't turned on the heat in the house yet. I only made this for myself so if you're making this for a family you will want to double it. :) Simple, easy and delish.

Chicken Chili with Beans
Courtesy Nicole

1 can cannelloni beans
1/2 small onion, diced
2 cloves garlic, minced
3 tomatillos
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon pepper
2-3 cups chicken broth
6 pieces chicken tenders
2 tablespoons butter
1/2 cup milk
sour cream
cilantro

Saute garlic and onion in the butter add diced chicken. Cook chicken for about 5 minutes until browned on each side. Add chicken broth, beans, tomatillos, cumin, salt, pepper, milk and 2 tablespoons of sour cream. Simmer for about 45 minutes to an hour until reduced. Top with cilantro and sour cream. Enjoy!

Friday's Feast #162

Appetizer
How are you today?
A little lazy today. It's cold and rainy and all I want to do is sleep!

Soup
Name 3 television shows you watch on a regular basis.
I'm all about TV. Here are a few favs... Barefoot Contessa, Sex in the City, Everybody Loves Raymond

Salad
What’s the scariest weather situation you’ve experienced?
When I lived in Memphis with my good friend Jill (about 10 yrs ago), we were sharing a room in her parents 2 story house upstairs. There were bad thunderstorms the entire night. Around 2am I think the roof almost lifted up! I was so scared that I ran downstairs yelling for Jill's parents. (I forgot my dear friend upstairs) Now it's a joke with her family how I left Jill to be taken away by a tornado.

Main Course
If you could wake up tomorrow morning in another country, where would you want to be?
Back in the US at my Grandma's house with my family.

Dessert
What do you usually wear to sleep?
I know this is TMI... I usually go to sleep in a large shirt, but in the mornings I usually end up without it. hehe

Shrimp Alfredo Fettuccine

Oh-my-goodness this was to die for. Very rich and tasted just like restaurant alfredo. I won't make it again for a long time though since it's so rich. This time I added marinated shrimp, but next time salmon sounds like a winner.

Shrimp Alfredo Fettuccine

Alfredo courtesy Giada De Laurentils

Shrimp courtesy Nicole

Alfredo Sauce:

18 ounces fresh fettuccine

2 1/2 cups heavy cream

1/2 cup fresh lemon juice

12 tablespoons unsalted butter (yes, that's right 12 TABLESPOONS!)

2 cups grated Parmesan

2 teaspoons grated lemon zest

Pinch freshly grated nutmeg (I just used bottled)

Salt and freshly ground white pepper (I used black pepper)

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.
Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

Shrimp:

I marinated 2 pkgs of cooked shrimp in some Thai chili, cilantro, garlic, lemon with salt and pepper for about an hour. Once the pasta was ready I heated the shrimp up in the microwave and served over the pasta. Yummmo!

Baked Parmesan Fish

I wasn't quite sure if I'd like this very much. I usually only like pasta if it has a sauce. But to my surprise it was quite tasty. The recipe calls for angel hair pasta (which I love) but, as with several other things, I can't find it here so we had to use regular spaghetti pasta. I served it with roasted sweet potatoes with garlic sauce.

4 ounces Angel Hair Pasta, cooked

1/3 cup freshly grated Parmesan cheese

1 teaspoon all-purpose flour 3 thyme sprigs, crushed without the stems

4 (6-ounce) white fish fillets

1 yellow onion, chopped

1 cup mushroom caps, halved

1/2 cup green onions, finely sliced

3 cloves garlic, crushed

1/8 teaspoon salt

1/8 teaspoon ground black pepper

Cook pasta according to package directions.
Preheat oven to 350°F.
Place the Parmesan cheese, flour, and thyme in a paper bag. Individually coat the fish by gently shaking the fillets in the bag; reserve the coating ingredients in the paper bag.
Place fillets in a baking pan with rack, bake for 20 minutes. The fish fillets are done when they flake apart with a fork.
Heat a large, nonstick skillet over medium-high heat. Sauté the yellow onion, mushrooms, green onions and garlic until the onions are tender; stir frequently. Seasoned with salt and pepper according to taste.

Menu Plan Monday

Monday

Chicken Mole with Rice

Tuesday

Cheesy Chicken

Courtesy Mommy of Three

Wednesday

Taco Salad

Thursday

Fettuccine shrimp alfredo

Friday

Date Night

Saturday

Baked Parmesan Fish with Pasta

Sunday

Roasted chicken

Roasted Vegetables with rosemary sauce

Mixed Salad

Garlic cheese biscuits

Friday's Feast #161

Appetizer
What is your favorite type of art?
Hmmm, I'm not really into art so I have no clue... whatever is pretty. lol

Soup
When was the last time you got a free lunch (or breakfast or dinner)? Who paid for it?
I got a free lunch a few months ago when I was in Dallas. My boss paid for it.

Salad
On a scale of 1-10 with 10 being highest, how emotional are you?
Whoa. I'd have to say 9.9999 hehe Im pretty emotional and sensitive.

Main Course
Approximately how long do you spend each day responding to emails?
Most of my working day is responding to emails... I'd have to say about 6-7 hours.

Dessert
To what temperature do you usually set your home’s thermostat?
We like it cold in our house... it usually stays at around 68

Menu Plan Monday

Monday
Left over chicken soup

Tuesday
Patrick's Birthday :)
Hobo mini meat loaves
Mac and cheese

Wednesday
Chicken Milan

Thursday
Salmon Piccata

Friday
Out of town

Saturday
Out of town

Sunday
Out of town

40 Cloves of Garlic Chicken

The picture doesn't do it one bit of justice, but this take on Ina Garten's 40 cloves of garlic chicken was FAB. This was a first timer for the both of us so I am not quite sure how it was supposed to actually taste, but the way it turned out suited us just fine. Below is my take on the recipe.... enjoy!

Ingredients:
3 whole heads garlic, about 40 cloves
1 family pack chicken thighs (about 6-8 pieces)
Kosher salt
Freshly ground black pepper
2 tablespoon butter
2 tablespoons olive oil
2 cups chicken stock
1 cup dry white wine
2 tablespoons dried thyme
4 bay leaves
2 tablespoons all-purpose flour
4 tablespoons heavy cream

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 1 cup chicken stock and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme and bay leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
Remove the chicken to a platter. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining chicken stock and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Add the chicken back to the pot and heat through. I served this with white rice and green beans.

Stuffed Shells

Have you ever stuffed a shell? It's not as easy as it looks, but the outcome was excellent. It was a bit rich for me so I only ate half of my serving. Patrick wanted the garlic cheese biscuits as well but I said no way... TOO MUCH CHEESE! This is the second recipe of Giada de Laurentils that I've tried and have loved. She really knows what she's doing!




Stuffed Shells
Courtesy Giada De Laurentils

Shells: 1 (12-ounce) package jumbo shells pasta
2 tablespoons olive oil
1/2 pound thick-cut pancetta, cut into 3/4-inch cubes (or regular bacon)
2 pounds frozen spinach, thawed and drained
1 (15-ounce) container whole milk ricotta
1 cup grated asiago cheese (I used a store bought Italian mixture)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

Sauce:
1 tablespoon butter 1 garlic clove, minced
1 cup cream
2 cups grated asiago cheese, plus 1/4 cup
1/4 cup chopped fresh parsley
1/4 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F.

For the shells: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
Warm the olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.

For the sauce: Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately.

Substitutions

Substitutions
Courtesy www.cheapcooking.com

Uh-Oh! Recipe looks interesting but you're missing an ingredient? Maybe this list can help.

Baking powder: 1 tsp baking soda plus 1/2 tsp cream of tartar for each teaspoon of baking powder.

Beer: Use apple cider or beef broth

Bread crumbs: Use an equal amount of crushed crackers or oats

Butter: You can substitute an equal amount of regular margarine, but not light versions, whipped versions, or vegetable oil spread. You can substitute shortening, although the taste won't quite be the same. If the recipe calls for melted butter, you can also use vegetable oil.

Buttermilk or sour milk: For each cup, add 1 Tbs lemon juice or white vinegar to milk and let stand a few minutes. Or use yogurt.

Cake flour: 1 cup regular flour minus 2 Tbs will work out about the same as 1 cup of cake flour

Corn syrup: For each cup add 1/4 water to 1 cup granulated sugar.

Eggs: 1 Tbs. soy flour plus 1 Tbs. water for each egg. For baking, you can try substituting 2 Tbs mayonnaise for each egg.

Honey: 1 1/4 cups sugar plus 1/4 cup water or apple juice

Lemon juice: use an equivalent amount of white vinegar

Lemon zest: 1/2 tsp lemon extract for every teaspoon of zest

Mayonnaise: Use an equal amount of yogurt, sour cream, or cottage cheese blended until smooth. If you have some mayonnaise but not enough, use up what you've got and then use the substitution for the rest.

Poultry seasoning: 1/4 tsp thyme and 3/4 teaspoon sage for each teaspoon

Pumpkin or apple pie spice: For each teaspoon, use 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp allspice and 1/8 tsp nutmeg

Self-rising flour: Add 1/2 tsp. baking powder and 1/2 teaspoon salt to each cup of regular flour.

Shortening: If you're baking and a recipe calls for shortening, you can usually substitute an equal amount of butter or margarine successfully. Don't try to use the whipped, light margarines, or vegetable oil spreads. If the recipe calls for melted shortening, you can use melted butter or margarine or a vegetable oil.

Sour cream: Use plain yogurt instead.

Tomato juice: For each cup, use 1/2 cup tomato sauce and 1/2 cup water.

Tomato paste: For each 1/2 cup, use 1 cup tomato sauce cooked uncovered until reduced to 1/2 cup.

Tomato sauce: For each cup, use 3/4 cup tomato paste plus 1 cup water.

Wine: For red wine, substitute beef broth, tomato juice, or water. For white wine substitute grape juice, apple juice, chicken broth or water.

Yogurt: Use sour cream instead.

In Loving Memory

Brussel Sprouts

I remember when I was around 5 or so I sat at the kitchen table for hours until I finished the brussel sprouts my Mom served me. I don't remember if I ended up eating them or not, but I do remember trying to put them in a napkin and into my shorts pocket. All my life I've avoided them, except for tonight. The other night Ina Garten made them on her show and made them look so delicious. So, I made them tonight and they looked pretty, but I tried to put them in a napkin and put them in my pocket again. I just don't like the taste of brussel sprouts! I didn't like them when I was 5 and I don't like them when I'm 29! So, if you likey them, here is a pic and the recipe. I definitely won't be making them again and I know this won't hurt Patrick's feelings.

2 tablespoons good olive oil
6 ounces Italian pancetta or bacon, 1/4-inch dice
1 1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups Chicken Stock or Broth

Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel. Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.

Garlic Cheese Biscuits

Garlic Cheesy Biscuits
Courtesy Paula Dean

OMGOSH... these are soooooooooooooo good! And super easy! I will definitely be making these again soon. They almost taste like the Red Lobster biscuits.

1 1/4 cups biscuit mix
1/2 cup grated sharp Cheddar
1/2 cup water

Garlic Butter:
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. (I just spread vegetable oil with a paper towel on the pan) Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown. While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.

Menu Plan Monday

Monday

Left over pot roast

Left over Brussel sprouts

Roasted potatoes

Tuesday

Shells with pancetta & spinach

Mixed vegetables

Wednesday

Chicken Tetrazini (recipe below)

Thursday

Salmon wrapped in prosciutto

green beans

mushroom rice

Friday

Date night- hubby's taking me out

(I guess I need to tell him!) hehe

Saturday

40 cloves of garlic chicken

mashed potatoes

mixed veggies

Sunday

Homemade chicken soup (recipe below)

Thanks to Laura for hosting Menu Plan Monday. Check out her site and other recipes here!

Chicken Tetrazini:

1 family package chicken thighs

angel hair pasta, cooked per package directions

1 small onion, chopped

1 large can cream of mushroom & chicken

1 small can evaporated milk

shredded cheddar cheese

2-3 cloves garlic, smashed

1 cup chicken broth

2 tablespoons butter

bread crumbs

In large saucepan melt butter, add onion and garlic and cook for a few minutes

Add cream of mushroom, chicken broth and 1/2 can of evaporated milk

Once heated through add cooked noodles and incorporate sauce

Mix in about a cup of cheddar cheese

Transfer to casserole dish and top with more cheese and bread crumbs

Bake for about 30 minutes or until bubbly at 180c or 350f

Chicken Soup:

4-6 pieces chicken thighs/legs

2 chicken bouillon cubes

2-3 potatoes, chopped

3 carrots, chopped

1/2 head cabbage, roughly chopped

3 stalks of celery, chopped

1 cup rice

1 small can tomato sauce

6-8 cups of water

salt

Boil chicken in water with bouillon cubes

Add potatoes, rice, carrots and celery

Cook until vegetables are tender (about 20 minutes)

Salt to taste then

Add tomato sauce and cabbage. Cook for an additional 10 minutes.

Hmmmm mmmm good!

Chicken and Rice Bake

I didn't feel like cooking tonight (for once) so I put this together in a casserole dish and threw it in the oven. Patrick said it was very tasty and even had two servings. Next time I will precook the rice and add the chicken towards the end so it will be a little juicier.

Chicken and Rice Bake

Courtesy Nicole

Ingredients:

4 chicken breasts

1 can cream of mushroom & chicken soup

2 cups chicken broth

3/4 cup long grain rice

frozen vegetables (I used 2 small packets)

cheddar cheese, shredded

season to taste with the following:

onion salt

garlic powder

black pepper

Directions:

Mix soup, broth, rice and vegetables together in casserole dish and season to taste. Place chicken breasts on top of mixture. Bake in oven at 180 c for about 20 minutes. Add shredded cheese on top of chicken and cook for additional 5 minutes. That's it! Enjoy!

Seafood Quesadillas

Oooohh wheee!!! These were really good! I didn't go by a recipe (I don't think it even requires one). The only difficult part of making these were trying to flip them over in the pan without everything falling out. Good times... lol By the way, the ingredients below are only what I used, of course you can make it any ole' way you like. Oh and another cool thing about quesadillas... you can put what each person likes in their own quesadilla. So if you like onions you can stack them up and the fussy ones can stay away!

Patrick's review: "Switch off your phone cause you don't want anyone calling while you are eating this." LOL his reviews really crack me up

Seafood Quesadillas

Courtesy Nicole

Ingredients:

Button mushrooms, sliced

1 small onion, chopped

2 types of shredded cheese (cheddar & leicester)

Cilantro

Flour tortillas

Kielbasa sausage, diced

4 garlic cloves

paprika

onion powder

poultry seasoning

Directions:

Sautee mushrooms and onions in a little oil, remove to a bowl

Cook shrimp, sausage, garlic and spices until shrimp is pink

Layer cheese on one piece of tortilla, then add other ingredients as you like

Add more cheese and top with other piece of tortilla

Heat a bit of oil and butter in a non-stick pan

Place the quesadilla in the pan until one side is lightly brown and repeat with other side

Serve with guacamole and sour cream

Mexican Chicken

This is my absolute favorite. My Grandma made it for us growing up then I learned how to make it. I haven't posted it on the blog because my fussy dear husband doesn't care for it. (The red sauce puts him off) LOL Anyway- here is the recipe. When I get home next month I'll make it and post a photo. Enjoy!

Ingredients:
1-2 pkg chicken, shredded (I think it's best with dark meat, but use whatever you like)
I've also used rotisserie chicken in this and it's SO good!
1 can taco sauce
1 can enchilada sauce
1 can cream of mushroom sauce
1 cup chicken broth
shredded cheese (Mexican style is good)
1-2 bags fritos crushed

Directions:
Mix sauces, shredded chicken and a bit of the broth together in a large bowl
Layer like a lasagna
First layer - chicken sauce mix
Second layer- fritos
Third layer - cheese
Layer as many times as possible and top with cheese
Bake in the oven at 350 until bubbly hot (usually around 20 minutes)

PS- Double the recipe for more than 4 peeps.

Right after I posted this recipe I found this website http://www.mexgrocer.co.uk/home.php So, that means I'll be able to make Mexican dishes now. YAY!

Oops I won't do it again......

Awww look how excited I was about the Sesame Chicken. I even took a picture of the prep work! I followed this recipe almost exactly as directed. I tripled the sauce (and added honey) because I most of the reviews said that it lacked sauce and it was still dry!!! Also, someone mentioned to coat the chicken with corn flour and egg, which I did. So I have no idea WHY it didn't turn out all that good. Maybe my expectations were too high. I know it wasn't from lack of love because I gave this dish my heart and soul. lol I mean, the dish overall had a good taste, it was just different and not at all what we expected. I was so looking forward to my favorite Chinese dish. Maybe it was because I used ground ginger, not fresh? Or maybe I shouldn't have taken that reviewer's advice and coated the chicken? Oh who knows.... all I know is it's sitting in the refrigerator waiting for a remedy. So, I'm on the lookout for a new Sesame Chicken recipe. If anyone has an idea please pass it my way. I'd be oh so grateful!

Look how pretty it looks!!! Why oh why couldn't you be as good as you look?

White Sauce Stroganoff

I borrowed this from Edibles and Economics. DH loved it! I added cream cheese, poultry seasoning and regular salt since I didn't have garlic salt. This was simple and "delish". Enjoy!

Menu Plan Monday

I'm very excited about this week's menu. I can't wait for Wednesday's sesame chicken. I've searched several Chinese restaurants here and nobody makes it. So, I am trying it myself. I'm going home in October for a few weeks and will have some family recipes up. (can't make them here cause I can't find the ingredients) I can't wait for that either!! Thanks to Laura for organizing Menu Plan Monday. Check out other great recipes here.

Monday

White Sauce Stroganoff

Mixed Vegetables

Tuesday

Chicken Milan

Wednesday

Sesame Chicken

White Rice

Thursday

Seafood Quesadillas

Homemade guacamole (recipe below)

Salad

Friday

Leftover Night

Saturday

Pork schnitzel with mushrooms

Spaetzle

(I'm making this on the weekend....Just in case I mess it up we can go for Chinese)

Sunday

Grill Hamburgers

French Fries (aka Chips)

Salad

Guacamole:

4-5 avocadoes

2 small tomatoes, diced

1 small red onion, diced

1 bunch cilantro, roughly chopped

salt to taste

zest and juice of 1 lemon

Directions:

Smash avocadoes in a mixing bowl

Mix in tomatoes, onion, lemon zest, cilantro and lemon juice

Salt to taste

Top off with a bit more lemon juice (do not stir again)

Enjoy!

Garlic Chicken Fried Chicken

I originally planned to use this recipe but changed it quite a bit.

We both really liked it. Especially with the garlic mushroom sauce on it. This meal was simple and fast clean up.

INGREDIENTS
4 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin

1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.

2. Instead of frying the chicken I baked it in the oven around 350 for 15 minutes.

Friday's Feast #158

Appetizer
Who is the easiest person for you to talk to?
My husband

Soup
If you could live in any ancient city during the height of the quality of its society and culture, which one would you choose?
Jerusalem, Israel


Salad
What is the most exciting event you’ve ever witnessed?
Hmmm, I'd have to say our wedding. :)

Main Course
If you were a celebrity, what would you do for a publicity stunt?
I wouldn't say it's a stunt, but I would do as much volunteer work with 3rd world countries. Not to get publicity, but because you seem to have easier access when you're a celebrity.

Dessert
What do you consider the ideal age to have a first child?
I don't think there is an ideal age really. When a person feels ready and is responsible enough to have a child then that should be the right time.

Cheesy Chops with Potatoes

Cheesy Chops with Potatoes
Courtesy Good Food Magazine

This was dinner tonight and it was so good! I was a little skeptical because the recipe called for wholegrain mustard (which I dont care for any type of mustards), but it added a deep flavor. I left the chops under the grill longer than required because I like the cheese to be really toasty, almost burnt. The cheese from the pork chops oozed down into the potatoes, which was an extra treat.

Patrick's review: Definitely an A. (he just didn't like the onions) He didn't know what I did with the mustard but it was "kicking" (in a good way). Hey- I just write what he says. LOL He also ate up all of the veggies. awwww bless his cotton socks.

Ingredients:

6-8 large potatoes, peeled and thickly sliced

1 onion, thinly sliced (I sliced them big so DH could pick them out)

splash of cider, wine, water, or stock (I used chicken stock)

3 tbsp olive oil

4 pork chops

4 oz cheddar cheese, grated

few dashes of garlic powder

1 tbsp wholegrain mustard (I substituted Dijon Mustard)

3 tbsp milk

Directions:

1. Preheat the oven to 350 degrees. Toss the potatoes, onion, liquid and oil together in large flameproof casserole. Season if you like (which I did- salt, pepper, garlic powder), then bake for 20-30 minutes until the potatoes start to brown. Lay the chops on the potatoes and cook for 10 minutes more.

2. Mix the cheese, mustard and milk together. When the chops have had 10 minutes in the oven, spread the cheese mixture over them and switch the oven over to grill. Place the pan under the grill and cook for about 5 minutes until the cheese is bubbling and the potatoes are golden and crispy.

Menu Plan Monday

Monday
Grilled Steaks

Corn on the cob

Salad

Tuesday
Salmon Piccata w/linguine

Garlic Bread

Wednesday
Cheesy pork chops with potatoes

Steamed Broccoli

Caesar Salad

Thursday
Garlic chicken fried chicken

Potatoes

Veggies

Friday
Leftovers

Saturday
Date night out

Sunday

Roasted Chicken w/ garlic mushroom sauce

White Rice

Green beans

Baked Egg Omlette

I made this for my dear hubby for breakfast this morning. We had several ingredients in the fridge that were going to go bad soon. So I crossed my fingers and put this together. Pretty good if I do say so myself. Im not much of a breakfast person, but I really enjoyed this. I guess Patrick liked it as well. LOL He only had 3 servings. So, here is the recipe. I hope I didn't leave anything out! Enjoy!

1 bunch scallions, chopped
2 cloves minced garlic
Drizzle of olive oil
1 1/2 ounces milk
2 tablespoons sour cream
5-6 mushrooms
1/2 sm. pkg sandwich ham, chopped
5 eggs
small handful chopped cilantro
small handful chopped flat leaf parsley
Salt and pepper, to taste
Cheddar cheese, shredded

Saute scallions and garlic in oil and place on the bottom of an oiled casserole dish. Mix milk, sour cream, eggs, herbs, and s & p. Place mushrooms and ham in casserole. Pour egg mixture on top and cover with cheddar cheese. Bake 25 to 30 minutes. Serve topped with sour cream. Mmmmm hmmmm good!

Friday's Feast #156

Appetizer
Say there’s a book written about your life. Who would you want to narrate the audio version?
I would like Salma Hayek to narrate. I absolutely love her!

Soup
Take the letters from your favorite kind of nut and write a sentence.
Can anyone send him endless whiskey sours? (Whoo that was tough!)

Salad
If you could go back in time and spend one week in another decade, which decade would you choose?
1920's... I love everything about it, especially the fashion.

Main Course
Name a song that brings back memories for you.
Wind beneath my Wings by Bette Midler. It reminds me of the times my Mom and I would watch Beaches over and over.

Dessert
Do you prefer to wash your hands in cold water or warm water?
Definitely warm water.

Chicken with Creamy Bacon Penne

Can I just say- Oh My Goodness!! This was a great easy meal. We both loved the bacon flavor of the sauce. I changed up the recipe I bit. I think if I would have followed the recipe as it was there would not have been enough sauce and it may have been a bit bland (so I added salt, pepper and garlic). The chicken was very juicy and tender. :)

Courtesy Good Food Magazine

Chicken with Creamy Bacon Penne

2 tbsps olive oil

2-4 skinless chicken breasts (I pounded them out)

4 oz smoked bacon, chopped

4 tbsps white wine (I used about 1/4 cup chicken stock)

4 oz frozen peas

5 tbsps double cream (I used about 10 tbsps)

2 cups cooked penne

3 cloves garlic, smashed

Salt & Pepper

1. Heat the oil in a deep non-stick frying pan, add the chicken breasts and scatter with bacon and garlic. Leave to cook over a high heat for 4 minutes.

2. Turn the chicken over in the pan, give the bacon a stir, then pour the wine/stock and let it bubble over a high heat until it has virtually evaporated. Now add the peas, cream and penne, season with S& P and stir well. Cover the pan and cook for 4 minutes more until the chicken is cooked through.

Seafood Risotto

Courtesy Good Food Magazine

Easiest-ever Seafood Risotto (and it is!!)

25-30 minutes, Serves 4

Review: Patrick gave this a B. He said he liked it, but it wasnt the best he's ever had. I think it lacked a little flavor too. So next time I may add some garlic, salt and pepper. The rice came out a bit dry so I added more fish stock towards the end which made it very creamy. I did like this receipe because it was so simple to make. I've never actually used the microwave to make an entire meal, so it was kind of relaxing as well. :)

Ingredients

1 onion, finely chopped

1 bulb fennel, finely sliced

1 tsbp olive oil

300g/10oz risotto rice

500ml/18fl oz fish or vegetable stock

300g bag frozen seafood mix (squid, mussels, shrimp)

100g/4 oz frozen peas

3 tbsp grated parmesan cheese

grated zest and juice of 1 lemon

handful of parsley leaves, roughly chopped

1. Tip the onion and fennel into a large microwave bowl, toss in the oil and microwave on High for 5 minutes. Stir in the rice, pour over stock and cover the bowl with a plate. Microwave on High for 10-15 minutes more or until the rice is just on the verge of being cooked.

2. Stir in the seafood and peas, cover and continue to microwave on High for 2 minutes until the rice is cooked. Stir in the parmesan and lemon juice and leave to stand for a few minutes. Spoon the risotto into bowls and scatter with parsley and lemon zest.

Easy Cream Cheese Dip

My Mom usually makes this for me (it's my fav). For some reason whenever she makes it, its just so much better. Miss you Mom!

Cream Cheese Dip:

1-2 pkgs sandwich ham, diced

2 pkgs cream cheese

1 bunch green onions, finely chopped

Mixed Seasonings (I buy the Mrs. Dash seasoning- its a white powder, but isnt salt)

Combine all ingredients and set in the fridge until chilled. Serve with crackers. Enjoy!

Menu Plan Monday

Monday

Just got back from our trip - Burger King Baby!!!

Tuesday

Seafood Risotto

Wednesday

Out for Sushi

(We were supposed to be in Dublin with work)

Thursday

Chicken with Creamy Bacon Penne

Salad

Friday

Liz's Chicken & Dumplings

Saturday

Pot Roast

Veggies

Salad

Sunday

Leftovers

Tuna Casserole

Since we're going out of town I haven't been to the grocery store this week. I wanted to use up items from our pantry that have just been sitting around. So, I threw together this Tuna Casserole.

Patrick's review: B (only a B!!!!) lol He said it needed more cheese (which it did) and he wanted more bread crumbs. I thought it was a bit bland so next time I'll add even more spices to it.

Here's what I threw together.

2 Cans chunk tuna

1-2 Cups elbow macaroni, cooked per pkg directions

1 Large cream of mushroom soup

1/2 Cup milk

4 Tablespoons sour cream

Onion powder

Garlic powder

Few dashes of Tabasco

Salt & Pepper

Sharp cheddar cheese

Bread crumbs

1 pkg frozen vegetables (carrots, green beans, asparagus)

In a large bowl combine tuna, cream of mushroom, sour cream, milk, vegetables. Add spices to taste (onion, garlic powders, salt, pepper and Tabasco). Heat this mixture in the microwave for about 2 minutes on high. Mix macaroni and tuna mixture in a casserole dish, fold in cheese. Top with cheese and breadcrumbs. Bake in oven (uncovered) at 350 for approx 20 minutes until cheese is bubbly.

Menu Plan Monday

Well, it happened again. Patrick will be out of town until Thursday, then we are off to Venice!!! I can't believe our first year anniversary is here already! So this week I don't have anything planned. If I come up with something "special" I will post it... so be sure to check back. Have a great week! :)

Parmesan Crusted Pork Chops

I have to say, this is the first time I've made pork chops and eaten every single bite. They were very juicy! I served the chops with homemade mashed potatoes, green beans with shallots and garlic spinach. Next time I may serve the chops over angel hair with a cream sauce.

Patrick's review: A+ The pork chops were phenomenal. The breading was light and flaky and the pork was very succulent. Greens were as good as greens can be. (he doesn't like veggies)

Parmesan crusted pork chops (Recipe courtesy Giada De Laurentils)

Ingredients:

3-4 pork chops

2 eggs

Italian breadcrumbs (I used regular breadcrumbs and added oregano & thyme)

Freshly grated Parmesan cheese (fine)

Salt & Pepper

Olive Oil

Directions:

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. The pork chops we bought were thick so after cooking on the stove for about 5 minutes on each side I popped them into the oven at 350 for about 10 minutes. I think this got the juices flowing too. :)

Garlic Spinach:

Saute about 6 chopped garlic cloves in 2 tablespoons olive oil. Add spinach, salt & pepper, toss it with the garlic and oil, cover and cook for approx. 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Drain the spinach and top with butter, a squeeze of lemon, and a sprinkling of salt.

Eggs Benedict

I made Eggs Benedict this morning for Patrick's welcome home breakfast. It was was yummier than it looks. I added salmon to "kick it up a notch" and used bagels instead of English muffins. GOOD STUFF! I didn't make my own holladaise sauce this time, but I will when I make it again. Also didn't have any parsley to sprinkle over for color. Man- did I drop the ball this time! LOL *I've started a grading system with his highness so I improve my culinary skills. :)

Patrick's review: A+ very tasty!!! (went back for seconds) The salmon add the extra richness to the dish.

Ingredients:

poached eggs

1 teaspoon white vinegar

1-2 toasted bagels (or English muffins)

smoked salmon

holladaise sauce mixture

Directions:

Fill non-stick cooking pan halfway with water, add tsp vinegar

Bring to a simmer and slide in egg - cook until egg whites are cooked

Place 2 or 3 pieces of salmon on top of bagel, add egg and drizzle with holladaise sauce

A little rich, but "delish". Enjoy!

Friday's Feast #155

Appetizer
What is your favorite kind of pie?
Frito pie- yummmm!

Soup
Name something that made you smile this week.
A life long friend of mine got married this week unexpectedly. How romantic!

Salad
What do you do to cool off when the weather is hot and humid?
Take a cold shower and sit in front of a fan. Great way to get pneumonia!!! LOL

Main Course
You receive $1,000 in the mail with a letter that says you can only use the money to redecorate one room in your home. Which room do you pick, and what do you buy to spruce it up?
Definitely the guest bathroom. I'd buy a new vanity and lighting. That should be $999.99 haha

Dessert
Fill in the blank: My _________ says __________, but I __________.
My brain says to get my lazy butt off the couch and excersize, but I don't listen.

Check out more FF's here

I finally made Ceviche

I am eating it as we speak... I'm addicted now. It is sooooo good! I love the cilantro and lemon smell. Recipe is below if you are interested.

Chicken with Tomatoes

This is super simple and "delish". Sautee 2 minced garlic cloves with 1 small diced shallot in about 2 tablespoons of butter. Add 5-6 pieces of chicken, cover and cook for approx. 10 minutes. Add a can of diced tomatoes (one with herbs), cover and cook for an additional 10-15 minutes. Serve over rice or noodles. I used regular boiled rice and added a few tsps of butter and pepper.

Chicken Salad

I made this chicken salad for the first time andI have to admit... it was just "ok". I added avocados and I think it helped a little bit. It just seemed blah to me. Maybe next time I'll add grapes and nuts. :)

Ceviche

I love ceviche in any form. I first tried a version of ceviche that actually had raw ground beef in it (well, it was "cooked" in the lemon juice). A friend of mine was making it for me and the entire time I was thinking, uh, I am NOT eating that!!! Well, I tried it and LOVED it. I make it all kinds of different ways now. So I am giving you the "normal" way I make it, but there are so many ingredients you can take out or add.

Ingredients:
2 large tomatoes, diced
1 bunch cilantro, chopped
1 red onion or bunch of green onions, chopped
2-3 large lemons
2-3 large limes
jalapenos (# depends on how spicy you likey), minced
3-4 garlic cloves, finely minced
2 pkgs salad shrimp
4 avocados, diced
Salt to taste
tub of lump crab (some other ideas are squid, tilapia, mussels)
Tostados

Directions:
Combine tomatoes, cilantro, onion, jalapenos, garlic, shrimp and crab in a large bowl. Squeeze in juice of lemons and limes until all ingredients are covered. Add salt to taste and refrigerate until chilled. Gently mix in avocados once ready to serve. Add a bit more lemon or lime juice to make it look (and smell) fresh. Serve with tostados or chips. Enjoy!!

Menu Plan Monday

I wasn't going to plan a menu this week since Patrick is out again. But then I figured I would do a "Menu for One" since all I do is eat junk while he is out. he he

Monday
Chicken Salad

Tuesday
Ceviche

Wednesday
Leftover Ceviche

Thursday
Crab Cakes
Mixed Veggies

Friday
Cereal (LOL)

Saturday
Out of town

Sunday
Out of town

Roasted Chicken

I made roasted chicken tonight with roasted potatoes and baby squash. Look how juicy the chicken looks. That, my friend, is the breast meat. :) I mix butter with thyme and garlic and stuff it under the breast skin. Also smear some butter mixture around the legs and wings. Season the outside of the chicken with salt & pepper. Roast chicken about an hour @ 350 and let sit for 20 min before serving.

Roasted Potatoes- drizzle olive oil and sprinkle rosemary over cubed potatoes. Cook @ 350 for approx. 20 minutes (turning once half-way)

Stuffed Chicken

I have strayed from the menu plan this week. We've been in town most nights, but I made sure we stayed in one night so I could make stuffed chicken breasts. Yummm!

Just cut a slit half way through the breast then pound the chicken out to make it flatter. I season my with Mrs. Dash All Seasoning and Olive Oil. Then stuffed the chicken with swiss cheese, spinach and lemon. Served with mushroom rice, corn and salad.