Monday, September 29, 2008
Monday: Dave's parents bringing dinner and cake for his birthday
Tuesday: French Dip Beef Sandwiches and ???
Thursday: Marinated chicken over fresh green salad; homemade ranch dressing
Friday: French dip leftovers
Friday, September 26, 2008
Thursday, September 25, 2008
Wednesday, September 24, 2008
Monday, September 22, 2008
This upcoming weekend we're headed back to my hometown to attend a wedding, so there won't be much next weekend, either!
Monday: Steak, potatoes, broccoli (seems we've been eating this an awful lot lately...)
Tuesday: Crockpot chicken with spices, potatoes, carrots and onions
Wednesday: Spaghetti with salad and homemade ranch dressing
Thursday: Chicken leftovers -- maybe chicken noodle soup??
Friday: On the road for the big trek back home!
Sunday, September 21, 2008
pinch ground cardamom (I omitted)
I've passed the award onto a few I read regularly and enjoy immensely...
Now it's your turn to spread the love. Please find at least 10 more blogs of any kind which you deem to be excellent (but if you only know of a few, that's OK too). Post about the blogs you picked, linking back to me and to them. Once you’ve posted, return here to let me know your post is up, and of course let your 10 award winners know too.
Monday, September 15, 2008
Sunday: Cinnamon-roll muffins and Chicken, Rice and Black-Bean Salad (for work lunches)
Monday: Steak (we didn't eat it last week), broccoli, and baked potatoes
Tuesday: Chili with Rice and Tortillas
Thursday: Leftover chili
Friday: Ballpark food -- baseball game
Saturday, September 13, 2008
Thick and Chewy Chocolate Chip Cookies
(Source: Baking Illustrated, by way of Sugar and Spice)
*Recipe makes 18 large cookies
The key to these cookies are the melted butter and extra egg yolk, which allows them to stay chewy. Oversized baking sheets (commercial size) will allow you to get all of the cookies in the oven at the same time. But if you only have standard sized cookie sheets you'll want to bake them in batches. It is also important to let these cookies cool on the baking sheets.
2 cups plus 2 tablspoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed light or dark brown sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 - 1 1/2 cups semisweet chocolate chips
- Adjust the oven racks to the upper and lower-middle positions and preheat the oven to 325 degrees F.
- Line 2 baking sheets with parchment paper and spray them with nonstick cooking spray
- Whisk the flour, baking soda, and salt together in a medium bowl; set aside
- Either by hand or with an electric mixer, mix the butter and sugars until blended
- Beat in the whole egg, egg yolk and vanilla until combined
- Add the dry ingredients and beat at low speed until just combined
- Stir in the chips to taste
- Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough's uneven surface
- Place the formed dough balls on the prepared baking sheets, jagged surfaces up, spacing them 2 1/2 inches apart
Bake until cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, about 15 to 18 minutes, rotating the baking sheets from front to back and top to bottom halfway through the baking time
- Cool the cookies on the sheets, then remove cooled cookies from the baking sheets with a spatula.
We're hoping to close on it the middle of October, and be moved in before November 1st.
That means my blog may be a little neglected in the coming weeks -- just FYI!
I also loooooooove Mexican. Any form. My poor husband, who LIKES Mexican, often tells me I need to cool it a little on the Mexican menu items. But the fantastic pictures of enchiladas (see?! She even takes good pictures of enchiladas! It's amazing!) convinced my husband it was a good dinner to try...Mexican or not.
Now, here's the dilemma. I do not take pretty pictures. But I generally still try. I also apparently ended up with slightly stale, or perhaps just completely-and-totally-difficult, these-dang-things-are-too-small-to-roll corn tortillas (there was a lot of breakage action and selective swearing on my part). See, I'd never used corn at home, always flour. So I grabbed the first corn tortillas I saw...and that was a mistake.
Anyway...my enchiladas were...how do you say...totally NOT as pretty as Picky Palate. So bad, in fact, that I decided while making them there was no way I was getting good pictures.
So I have no pictures. But this IS a good recipe (and yes, it has cream of chicken in it). And if you want to see how pretty it can be, you can go here.
Fiesta Chicken and Spinach Enchiladas
*This made 2 9"x13" pans full of enchiladas for me...or enough to feed my husband and I for 2 dinners, and a variety of lunches*
2 tablespoons extra virgin olive oil
1 large onion, finely diced
1 japaleno, minced (I removed seeds and ribs)
3 fresh cloves of garlic, minced (I used pre minced. I love that stuff)
10 oz. bag baby spinach leaves, chopped
4 boneless skinless chicken breasts, cooked and shredded (I used 3 HUGE bone-in breasts that I had in the freezer)
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic salt (I used garlic powder since we added salt above)
1 1/2 tablespoons ground cumin (DH felt this was a bit much cumin. I may cut back next time)
1-10 oz can Mild Rotel diced tomatoes with green chiles
1 lb (large family size can) cream of chicken soup
1 cup red enchilada sauce
8 oz sour cream
1/2 cup milk
pinch of salt
2 cups shredded Mexican blend cheese
- Preheat the oven to 350 degrees F.
- Place oil in a large skillet or dutch oven and heat over medium heat
- Add onion and jalapeno and saute until softened, about 5 minutes
- Stir in garlic and cook for 1 minute
- Add chopped spinach and cook until wilted down
- Stir in chicken, salt, pepper, garlic salt, cumin and diced tomatoes
- Reduce heat to low and simmer
- Place cream of chicken soup, enchilada sauce, sour cream, milk and salt into a large saucepan over medium heat
- Stir until warmed through
- Ladle a small amount of sauce into the bottom of a large 9" x 13" pan (I used 2 that size) -- just enough to cover the bottom
- Place a spoonful of chicken mixture inside of the corn tortillas, roll up and place seam side down in the pan
- Fill tortillas until chicken filling is used up
- Top evenly with sauce from the saucepan and shredded cheese
- Bake for 25-30 minutes or until hot and bubbly.
Monday, September 8, 2008
Saturday: Chewy Chocolate Chip Cookies & Soft Pretzels (for football on Sunday)
Sunday: Probably nada -- it's football!!
Monday: Spaghetti or ravioli for my dental-work DH
Tuesday: Fiesta Chicken and Spinach Enchiladas
Wednesday: Steak, steamed broccoli, baked potato
Friday: I'm on my own all weekend -- DH in WV for a rafting trip! Give me suggestions to cook! (Something your husband/boyfriend won't eat is probably going to be the same in my house!)
Thursday, September 4, 2008
- Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut.
Tuesday, September 2, 2008
Monday, September 1, 2008
Sunday: Banana Coconut Muffins
Monday: Steak, baked potatoes, steamed broccoli
Tuesday: Homemade chicken noodle soup, garlic cheddar biscuits
Wednesday: Beef Stroganoff (it was so good last week we're doing it again!)
Friday: Spaghetti and cheesy garlic bread