Lawrence Family Blog

Week 107 Menu

2012-02-12T13:44:00.000-05:00

Sunday: My birthday!
Monday: Sweet potato vegetable lasagna from freezer (Engine 2 diet)
Tuesday: Red Velvet Crepes (from Duh-licious)
Wednesday: Dinner at church
Thursday: Veggie, pesto rice with garlicky bok choy
Friday-Saturday: Family in town. So, play it by ear

Marathon

2012-02-12T11:56:00.000-05:00

This morning I couldn't hear the traffic sound of JTB from my house. Why? Because 9,000 people were running on the highway for the 26.2 with Donna breast cancer marathon.

Last night I was looking to see how pinned in to the house I would be due to the race, and I found out the course comes within a mile of my house! So, I decided to walk a mile to A1A to cheer on the runners. If I couldn't run with them, at least I could cheer them on (one of my 2011 New Year's resolutions was to run a half marathon...didn't plan on being 8 months pregnant at the time of the race)!

Great idea - except it was 28 degrees when the race started this morning! I got up early and layered up with knee-high socks, lined track pants, hand-knit gloves, headband, long sleeve t-shirt, hoodie, and I even broke out my winter coat (it was a little dusty!). I took along a travel mug of coffee and hiked the 1.1 miles to Mile 4 (A1A and 37th Street South).

This was about an hour into the race. Soon after, the lead 1/2 marathoner was police-escorted back the opposite way toward the finish line. There were pink shirts everywhere. I saw a lot of runners holding pictures in celebration and memorium of family members and friends. People were also dressed up in costume. I saw guys and girls alike rocking pick tutus, skirts/kilts, and wearing decorated bras over their running clothes (yikes!)! There were shirts with slogans like "Save the tatas," "I support second base," and "Boobs for President 2012." It was hilarious!

I cheered for about an hour, then I decided it was time to make the trip home. I had two motivational factors propelling me toward home quickly: the stinging wind and the mug of coffee that my body had processed. There were some port-a-potties by Mile 4, but it was too cold to expose anything outside!! I believe I set some land speed records getting home.

Week 106 Menu

2012-02-05T13:01:00.000-05:00

Sunday: Pork chops & tempura-fried green beans; then, tto a Super Bowl party! I saw this recipe yesterday and absolutely needed to bring it: Cheddar, Beer and Mustard Pull Apart Bread
Monday: Pork chops a different way: Spicy, dry rub & baked potatoes
Tuesday: Burgers on the grill with homemade buns
Wednesday: Dinner at church
Thursday: Stuffed Shells from the freezer
Friday - Saturday: Scott/Shelby are flying to visit family. At 33 weeks pregnant, I'm grounded and home alone. :(

Week 105 Menu

2012-01-29T13:28:00.000-05:00

Sunday: Leftovers and smoothies
Monday: Stuffed shells from freezer
Tuesday: Friend is bringing over dinner
Wednesday: Dinner at church
Thursday: Buffalo chicken wraps
Friday: Burgers on the grill with homemade buns
Saturday: Out.

Week 104 menu

2012-01-22T15:02:00.000-05:00

Sunday: Friends bringing dinner over! How lucky!
Monday: Asian Salmon and green beans
Tuesday: Chicken and pesto rice with peas
Wednesday: Dinner out with church group
Thursday: Italian Beef in the slow cooker with roasted corn
Friday: My parents are in town to celebrate my mom's and my birthday
Saturday: Date night while parents are here!

Week 103 Menu

2012-01-15T13:09:00.000-05:00

Sunday: Roasted chicken with cranberry sauce
Monday: Homemade mac and cheese with veggie purée
Tuesday: Shredded chicken tacos with leftover chicken
Wednesday: dinner at church
Thursday: Hot dogs with homemade hotdog buns (Omaha steak gift)
Friday: Leftovers
Saturday: Out.

Week 102 Menu

2012-01-08T13:40:00.000-05:00

Sunday: Crab-stuffed sole fillets (from an Omaha steak gift) and baked sweet potatoes
Monday: Work dinner, but the family will have chicken breast on the grill
Tuesday: Stuffed Shells from freezer
Wednesday: Dinner at church.
Thursday: Roasted Butternut Squash soup from freezer
Friday: Leftovers
Saturday: Out

2012 Resolutions....and 2011 Progress

2012-01-07T16:42:00.001-05:00

It's so cliche to say, but I just can't believe it's a new year already! Being a Type-A,"particular" person, I love to make lists. And, what are resolutions really? A list of things you want to accomplish over a year-long period! Right up my alley!

I'm struggling a little with making my 2012 resolutions, though. Putting on my "manager hat," I know that goals should be SMART - specific, measurable, attainable, reasonable, and time-bound. Since I'm having a baby in 2012, it's hard to come up with a resolution that won't be too lofty to achieve (i.e. there will be a six-week period when it will be a colossal resolution to shower daily!)!

With that being said, here are my resolutions for 2012:

1. Be a better online consumer
We do A LOT of shopping on Amazon. For Christmas, we had a 2-day period where 10 boxes showed up on our doorstep from Amazon. Sad and amazing all at the same time. When I'm looking at products online (Amazon or otherwise), I rely on other customers' reviews to determine where and what brand I want to buy. But, I'm not always the best about leaving my own reviews after I've made a purchase. It's only right to pay it forward!

2. More "quiet time"

This is a repeat resolution from last year. Our church sends out a daily "e-Devo" with a Bible verse, application and prayer. The content is from the previous week's sermon - so it keeps you thinking throughout the week. But, I think I need something a little deeper - commentary on a book of the Bible or a in-depth book. I have some great ideas from other people in our small group.

3. Decrease our processed food consumption

Between reading Michael Pollan's book In Defense of Food and watching the documentary Food, Inc, I don't know what to buy, what to eat! Nothing is safe! What I do know is (at the risk of preaching) it's quite clear that added chemicals and preservatives do nothing to nourish or promote good health. While I don't think it will be humanly possible to cut out Diet Coke and Fiber One granola bars from our diet, we can make some great strides in other convenience foods (canned soups, chicken stock, cheese choices).

4. Get into a regular exercise routine (after the baby comes)

In 2011, I was pretty good at getting into a running routine. I was up to 7 miles at a time! And, if you know me, you'll know that getting into any running routine is a big accomplishment for me! Since I will have baby duties and getting to work early, going to a gym is a little difficult. I'd also like to add some other cardio and strength training. I'm lucky that Volkswagen offers a fitness incentive for home equipment. So, I may take advantage of that and get a stationary trainer for my road bike. I love spinning and there are some workout podcasts that I could use with it. Perfect! If I"m up to the challenge, I also want to check out P90X.

5. Shop local

I've always wanted to do more local shopping. But, I really need to put my money where my mouth is! We live at the beach where there is nothing but local shops and restaurants. For eating out, services, and especially gifts, I want to patronize locally-owned establishments.

As far as my resolutions for 2011, here's how they went.....

1. Increase our veggie intake (Test out a CSA)
Check! In the summer, I finally got around to joining Palmetto Organics' CSA. I couldn't be happier with the service! I've gotten more creative in the kitchen and have certainly been eating better as a result.

2. Spend more "quiet time" (With my Bible and/or devotion)
I have gotten into the routine of reading my pastor's daily e-Devo, but need more (see Resolution #2 for 2012!)

3. Run a half marathon (Follow interval plan)
With the aid of my Bridge to 10k app, I was doing great up until July (running 6-7 miles 4 times a week). But, then this whole pregnancy thing happened, and running kind of went out the window.

4. Be better blogger (Review 2 recipes per month)
I added to my online recipe collection over the past year. Posting my weekly menu online with recipe links is so helpful. When I'm making dinner, I know exactly where to find the recipe if I have a link. I especially like my recipe reviews because I always make a substitution or enhancement, and I want to make sure I can replicate the recipe to my family's liking!

Week 101 Menu

2012-01-01T13:00:00.000-05:00

Sunday: A nod to New Year's tradition.....Black-eyed Pea Hummus with pita chips & Collard Green and Potato Salad (inspired by Just the Tip)
Monday: Stuffed peppers from CSA basket
Tuesday: Big salads with chicken, dried cranberries, apple chips and balsamic vinaigrette
Wednesday: Dinner at church
Thursday: Kale omelets and smoothies with roasted golden beet chips (CSA)
Friday: Our 5-year anniversary! Sole fillets stuffed with crab meat (Omaha Steak gift!)
Saturday: Out.

Week 100 Menu

2011-12-30T12:36:00.000-05:00

Merry Christmas! And, Happy 100 Weeks of Menus!!! So, it's Thursday, and I'm just now thinking about our menu for the week? It's like there was other stuff going on this week or something??

Well, here is what's been going on in our kitchen this week:

Sunday: Christmas dinner......everything was SO yummy!

Monday: Brother and partner are making Spanish tortilla, garlic shrimp and pistou

Tuesday - Wednesday: Have family in town; so, we'll play it by ear

Thursday: Out to dinner....because we are so sick of leftovers (we've been having them everyday for lunch!)!

Friday: Omaha Steaks on the grill (gift to Scott from my parents)

Saturday: I'm thinking some snack-y dinner akin to our Christmas Eve dinner - every party (even if it's just parents and a three year-old!) needs finger food!

Latest tunes

2011-12-21T21:22:00.000-05:00

I've talked before about Shelby's impeccable taste of music here and here.

Now that it's Christmas (and she's three), she has her favorite carols, too. And, I must say they are not what you'd expect a three-year old to ~~request~~ demand. Her current favorites are:

- Santa Claus is Coming to Town as sung by the a cappella group Straight No Chaser (if you don't know them,....well, you should!)
- Rockin' Around the Christmas Tree... The Brenda Lee version (as if there's another!)

Christmas Dinner 2011

2011-12-18T16:36:00.000-05:00

We are a family that loves food. We love to talk about it, we love to read about it, we love to critique it, and we LOVE to eat it! We've hammered out our holiday menu, I've done most of the shopping. So, I feel like we're in good shape.

The Christmas Eve dinner is the Benjamin family tradition of snack-y, finger food. And, I figure we'll throw in some nice comfort food in the pot pie.

Christmas Eve dinner
- Chicken Pot Pie
- Cheese, sausage and crackers
- Nut bread with cream cheese and olives
- Buffalo chicken dip with pita chips
- COCOA BALLS!!!!!

Christmas dinner is comprised of recipes from my favorite blogs (Bitten Word, This Week for Dinner, Pioneer Woman, GoodLife Eats). I've only made some of these dishes, but I trust the sources so completely that I'm positive each of these dishes will be great! I trust them for tasty dinners every night - why not for the holidays!

Christmas Dinner
- Standing Rib Roast
- Brussel Sprouts with Balsamic & Cranberries
- Celery Root, Kohlrabi and Apple Puree
- Artichoke, Leek & Potato Casserole
- Crescent Rolls
- Apple Pie Cheesecake

Week 99 Menu

2011-12-18T13:14:00.000-05:00

Sunday: Baked, Stuffed Pumpkin
Monday: Stuffed Shells from the freezer
Tuesday: Turkey Salad sandwiches (from Thanksgiving turkey :)) on farmer's market bread
Wednesday: Dinner with friends at our house - Obama Chili, cornbread
Thursday: Chicken Tinga Tacos (Bitten Word) using up rest of the turkey packet
Friday: Leftovers
Saturday: Traditional Christmas Eve "snack-y" dinner after church (cheese, sausage, crackers, nut bread with cream cheese/olives, Buffalo Chicken dip with pita chips) with Chicken Pot Pie and cookies!

Week 98 Menu

2011-12-11T13:32:00.000-05:00

Sunday: Asian Salmon and fiesta corn
Monday: Pesto pasta salad with CSA veggies
Tuesday: Garlic Chicken Legs in slow cooker
Wednesday: Roasted Squash & Potato Soup
Thursday: Dinner with friends
Friday: Leftovers with smoothies
Saturday: Work Christmas party...kiddo and babysitter will have pizza?

Sounds of....well, sounds

2011-12-05T19:28:00.000-05:00

There are some sounds in life that can push a girl to the edge. I submit these are the top five annoying, grating, maddening sounds...in no particular order. Any one of them can leap to the top when occurring at 2am:

- Smoke detector beeping
- Infant crying (toddlers, I can stand)

- Dora

- Emergency broadcast squawk
- Howler monkey

Have I missed anything?

Week 97 Menu

2011-12-04T14:35:00.000-05:00

Sunday: Leftovers with oven fries
Monday: Lasagna roll-ups from the freezer
Tuesday: Grilled cheese on farmer's market bread (yum!) and fiesta corn from CSA basket
Wednesday: Dinner at church.
Thursday: Thai Chicken Thighs in slow cooker
Friday: Leftovers? or squash pancakes
Saturday: Date night!!

Week 96 Menu

2011-11-27T13:39:00.008-05:00

Sunday: Stuffed Chicken Breast and Cauliflower Sformato from CSA basket (Bitten Word)
Monday: Slow Cooker Ribs with sautéed greens from CSA basket
Tuesday: Homemade mac and cheese with veggie surprise (inspired by Two Peas)
Wednesday: Dinner at church.
Thursday: Leftovers
Friday: Homemade pizza - half "white," half pesto
Saturday: Out.

Week 95 Menu

2011-11-20T16:10:00.000-05:00

Sunday: Pork Tenderloin with Apple-Ginger Pan Sauce (didn't get to it during the week)
Monday: Sausage and roasted, parmesan broccoli from CSA basket
Tuesday: Roasted Potato & Squash soup from freezer with crusty bread
Wednesday: I'm working, but will already have a house full of people, so I'm sure someone will think of something! :)
Thursday: Turkey, turkey, turkey!!!...with cranberries, potatoes, pumpkins and the usual cast of characters
Friday: Leftovers with cauliflower sformato (Bitten Word) from CSA basket
Saturday: Out? Fend for yourself? Breakfast for dinner?

Week 94 Menu

2011-11-13T13:20:00.000-05:00

Sunday: Pumpkin pancakes and smoothies
Monday: Meatballs and marinara (from the freezer)
Tuesday: Steaks on the grill and veggies
Wednesday: Dinner at church.
Thursday: Seared Pork Tenderloin with with Apple-Ginger Pan Sauce (Three Many Cooks) and veggies
Friday: Chicken and leftover pork fajitas
Saturday: Away visiting grandparents

Roasted Squash and Potato Soup

2011-11-09T19:47:00.003-05:00

I love soup. And, I love making soup. But living in Florida where it's too hot to eat anything but ~~ice cream~~ cold salads for 6 months out of the year, we don't get to eat a lot of soup. But, then, this fall, the planets aligned: the weather dropped below 80 degrees and I got sweet potatoes and butternut squash in my CSA basket! So, I searched my favorite food blogs for a tasty soup with my fresh veggies.

When I was cooking the stock and roasted veggies on the stove top, I was concerned it would be too thin and had plans to add some milk before serving. Oh, me of little faith! After I blended up the stock and veggies, I was left with a very thick soup that would do just fine as the star of a dinner. This soup is very filling and is phenomenal with a nice, crusty bread on the side. It's almost sweet after you've caramelized those veggies in the oven, and was complemented nicely with a generous sprinkling of parmesan over the top.

Roasted Butternut Squash & Sweet Potato Soup

from Two Peas & Their Pod

1 medium butternut squash, peeled, seeds removed, and chopped
1 large sweet potato, peeled and chopped
1 large carrot, peeled and chopped
Drizzle of olive oil
Salt and pepper, to taste
1 T olive oil
1 onion, chopped
2 cloves garlic, chopped
2 cans low sodium vegetable broth (15 oz.)
1 cup water
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and pepper, to taste

1. Preheat the oven to 400 degrees. On a large baking sheet add the chopped butternut squash, sweet potato, and carrot. Drizzle with olive oil and toss the veggies to make sure they are all coated with oil. Season with salt and pepper. Roast in the oven for 40-45 minutes. Stirring every 15 minutes or so. Remove the veggies from the oven and set aside.

2. In a large soup pot, add the olive oil. Add in the onion. Cook until tender. Add the garlic and cook for 2 minutes.

3. Stir in the roasted veggies. Cook for five minutes.

4. Add in the vegetable broth and water. Add the cinnamon, nutmeg, and salt and pepper. Stir.

5. Let the soup cook for 20 minutes.

6. Puree the soup with a hand held blender. If you don't have one, transfer soup to a blender and puree in batches.

7. Serve the soup hot.

Yorkshire Pudding

2011-11-07T20:00:00.003-05:00

When I was growing up, my mom made German pancakes for dinner - always a family favorite! I believe the recipe was one that came with her stand mixer instruction book (I never look in backs of those booklets, but I guess good stuff can come from those things!). Everyone got a pie pan full of an oven-puffed pancake. And, it was always served with warm, cinnamony applesauce.

One of my favorite food blogs (This Week for Dinner - where I stay accountable for posting a weekly menu!) featured Yorkshire Pudding a while back. I hadn't heard of it before, but once I saw what it looked like, I knew exactly what we were talking about! And, could the preparation be any easier????

The traditional British ways of serving Yorkshire Pudding is as a savory dish with a pan gravy sauce. It may be the "pregnancy nose" talking, but that does not sound like a good time. Since I have a love affair with all things cranberry, I decided to serve it with a chilled, whole cranberry sauce. For me, the tart cranberries are a good contrast to the slightly sweet oven pancake.

Yorkshire Pudding
from This Week for Dinner

Blend in a blender:
- 4 eggs
- 2 1/4 c. milk
- 1 1/2 c. flour
- 1 1/2 tsp. salt

Place 4 tablespoons butter in the oven in a 9″ x 13″ pan until just starting to brown.

Pour the blended ingredients directly into the hot pan.

Bake at 450 for 25ish minutes.

Week 93 Menu

2011-11-06T13:43:00.012-05:00

Sunday: Bonefish Grill copycat Bang Bang Shrimp with rice
Monday: Lasagna roll-ups from the freezer (carryover from last week) with sweet potato fries
Tuesday: Shredded Chicken Green Bean Casserole with CSA veggies (PW inspired recipe)
Wednesday: Dinner at church
Thursday: Chickpeas and Paprika with leftover shredded chicken (Three Many Cooks)
Friday: Leftovers with coleslaw with CSA cabbage
Saturday: School fundraiser

Week 92 Menu

2011-10-30T13:21:00.002-04:00

Sunday: Peach Whiskey BBQ Chicken (PW) with roasted vegetables from CSA basket & pumpkin cornbread (Two Peas)
Monday: Carroty Mac and Cheese
Tuesday: Grilled cheese with spinach pesto
Wednesday: Dinner at church
Thursday: Leftovers
Friday: Lasagna roll-ups from the freezer
Saturday: Out.

Week 91 Menu

2011-10-23T14:22:00.000-04:00

Sunday: Leftovers from yesterday's birthday party!
Monday: Chicken Pad Thai with bok choy from CSA basket
Tuesday: Yorkshire Pudding (TWFD) with cranberry sauce....ready for Thanksgiving!
Wednesday: Dinner at church
Thursday: Carrot Mac and Cheese (Three Many Cooks) and roasted parsnip and avocado salad from CSA basket
Friday: Leftovers
Saturday: Out

Baked, Stuffed Pumpkin

2011-10-16T21:24:00.000-04:00

Last winter my brother-in-law Mike introduced me to a new foodie podcast (Splendid Table). So, of course, I had to listen to all the past episodes. One of the autumn guests was Dorie Greenspan talking about her baked, stuffed pumpkin. A little pie pumpkin stuffed with cheese, bread, and cream and baked. Seriously.....how could that be bad!!! I wanted to make one!

The only bad thing was that when I was listening to the podcast, pumpkins were already out of season! Not a baking pumpkin in sight. So, I set a calendar reminder for the following October. So, last week, I got my iPhone reminder to make a baked, stuffed pumpkin (I freely admit how nerdy I am).

There is very little active prep time for this recipe - really only hollowing out a pumpkin and toasting up some bread if you don't already have some stale bread on hand. And, that's about it! The recipe calls for a 3 - 5 pound pumpkin. When I had already hollowed the pumpkin out, I had no clue how much it weighed. Thank goodness you buy them by the pound, so I could just consult my grocery store receipt! It looked like the standard pie pumpkin was about 3 - 3.5 pounds.This dish is best served table side. How impressive and elegant to serve your dinner out of a pumpkin!!!

Baked, Stuffed Pumpkin

from Dorie Greenspan

Makes 2 very generous servings

1 pumpkin, about 3 pounds

Salt and freshly ground pepper

3 slices stale bread, thinly sliced and cut into 1/2-inch chunks

2 cups shredded cheddar cheese

2–4 garlic cloves (to taste), minced

4 strips bacon, cooked until crisp, drained, and chopped

About 1/4 cup snipped fresh chives or sliced scallions

1 tablespoon minced fresh thyme

About 1/3 cup heavy cream

Pinch of freshly grated nutmeg

***The link to her recipe has some great alternate stuffing ideas as well as storage and serving tips.***

Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with foil [be warned: if moving the cooked pumpkin to a serving tray, it will be a little tricky!].

Using a very sturdy knife, cut a cap out of the top of the pumpkin. Work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Scoop out the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.

Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper and pack the mix into the pumpkin. The pumpkin should be well filled (don't be shy about stuffing the little guy!). Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Play it by ear - you don't want the ingredients to swim in cream, but you do want them nicely moistened.

Put the cap in place and bake the pumpkin for about 2 hours — check after 90 minutes — or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.

When the pumpkin is ready, very carefully bring it to the table or transfer it to a platter (I used two spatulas to maneuver the pump.

Week 90 Menu

2011-10-16T13:05:00.007-04:00

I love fall/winter veggies. We're trying a lot of new recipes this week that feature my favorites!

Sunday: Baked, Stuffed Pumpkin with sautéed kale from CSA basket
I saved this recipe from last winter until I could get my hands on a baking pumpkin this season!!! I can't wait to try it!
Monday: Carroty Mac & Cheese (Three Many Cooks)
Tuesday: Roasted Squash and Potato Soup and Pumpkin Cornbread (Two Peas & Their Pod) featuring CSA veggies
Wednesday: Dinner at church
Thursday: Leftovers
Friday: Herb Roasted Pork Tenderloin with Preserves (PW)....back by popular demand
Saturday: All the Grandparents in town for Shelby's 3rd birthday!

Meatless Mondays

2011-10-15T13:27:00.001-04:00

On the food blogs I follow, I have read a lot about Meatless Mondays. I've always thought dismissively, "well, that's nice." I've also been reading Michael Pollan's "In Defense of Food." And he has really shamed me and challenged me to eat less meat/dairy and more whole grains/veggies for ethical and health reasons.

Most recently I read that by cutting meat out of one meal a week, it's the carbon-footprint-reducing equivalent of driving a Prius! Being an engineer with a data/numbers mind, that made me pay attention. Really? It can make that much of a difference? But, how do you execute that on a daily basis when you've been working all day and don't have a lot of time?! And, how do you fill up your vegetarian-skeptical family? When I talked to Scott about it, the business-mind in him asked, "Isn't the meat you already have just a sunk cost?" This is what I'm dealing with, people.

I looked back over my last month's menus and was shocked to see how many meatless meals we were already eating: Stuffed Shells, Corn Cheddar Frittata, Eggplant Parmesan!

I can really do this! And, now that we're getting the CSA basket every other week, it's really forcing me to branch out and find ways to use these veggies. I'm so glad that my favorite recipe blogs are making it easy to cook delicious vegetarian recipes! Now, I think I'm making a point to serve at least one meatless meal a week.

Week 89 Menu

2011-10-09T13:50:00.002-04:00

Not a lot of motivation to make a menu after a family vacation! So I'm relying on my freezer stash to make it through!

Sunday: scrounging around the kitchen after vacation
Monday: Lasagna roll-ups from freezer
Tuesday: Schezuan chicken (just can't seem to make this one!)
Wednesday: dinner at church
Thursday: Meatballs and marinara from the freezer
Friday: leftovers
Saturday: out

Week 88 Menu

2011-10-02T13:35:00.012-04:00

Sunday: Homemade calzone with "fiesta corn"
Monday: Schezuan Chicken with assorted veggies
Tuesday: Lasagna Roll-up from freezer with spinach
Wednesday: Dinner at church
Thursday - Saturday: At Disney for family vacation!!!

New Addition

2011-09-27T20:35:00.000-04:00

Well, it's official.....we are expecting Baby #2 in March! In His time, God certainly does answer prayers. We are very blessed and excited to have this news to share!

I am out of the first trimester and everything is looking good. I've had a general feeling of malaise and nausea that is slowly receding (not fast enough!). I haven't felt like eating too much. When has it been documented that Bonnie has wrinkled her nose at Joseph's pizza or chicken or even a salad?! I just don't remember feeling this TIRED when I was pregnant with Shelby. I can take a two-hour nap at any given time or place.

We broke the news to Shelby and she is SO excited! She calls the baby her baby. She can't wait to be a big helper with the baby. And, once she realized she and the baby would be at the same school, she was over the moon! She could check up on her baby with the Infant Teachers all day long! Shelby has it all figured out: her baby doll can sleep with me and her baby brother/sister can sleep with her.

We get to find out if this little peanut is a boy or a girl on October 27th! Can't wait!

Week 87 Menu

2011-09-25T13:35:00.003-04:00

Sunday: Eggplant Parmesan
Monday: Burgers with homemade buns and sauteed asian greens
Tuesday: Stuffed Shells from the freezer
Wednesday: Dinner at church.
Thursday: Schezuan Chicken and Asian Slaw
Friday: Leftovers
Saturday: Out.

CSA treat of the week: Zucchini bread
Snack of the week: White Bean Hummus with CSA crudite (cucumbers, broccoli and tomatoes)

The girl loves her sherbet!

2011-09-24T20:26:00.000-04:00

Twitter This, Inter-web.

2011-09-23T20:35:00.000-04:00

Some of my girlfriends have turned me on to Pinterest (that's a whole blog post of its own!). I love the idea of "pinning" your findings on the internet to your account and surfing through others' "pinnings."

The only catch is that you need a Facebook or Twitter account to sign up. What? Seriously? There are prerequisites for searching through peoples' DIY cereal box magazine holders? Ok. Whatever. So, I signed up for The Twitter (the lesser of the two evils).

I was checking out the features of The Twitter. To my surprise, my account had been suspended. SUSPENDED! Within 24 hours! And, I hadn't even tweeted one tweet yet! So, I asked, "Why, Twitter, why?!"

Four days later they informed me they have "automated systems that find and remove multiple automated spam accounts in bulk. Unfortunately, it looks like your account got caught up in one of these spam groups by mistake."

I am now restored into right standing with The Twitter. The jerks.

Week 86 Menu

2011-09-18T13:48:00.005-04:00

Sunday: General Tso's Chicken with rice
Monday: Herb Roasted Pork Tenderloin with Preservres (PW)..using up some homemade fig/raspberry preserves!
Tuesday: Fajitas with leftover pork
Wednesday: Dinner at church.
Thursday: Corn Cheddar Frittata (Three Many Cooks) with assorted CSA veggies
Friday: Leftovers
Saturday: Out.

Week 85 Menu

2011-09-11T13:52:00.002-04:00

Sunday: General Tso's Chicken (Bitten Word) with rice
Monday: Beef Noodle Salad Bowl (PW) with Asian-style Green Beans (TWFD...couldn't wait to try it!) from CSA
Tuesday: Vegetable Tian with CSA beets, rainbow chard and potatoes
Wednesday: Eat at church.
Thursday: Pizza at Art Walk
Friday: Leftovers
Saturday: Date night! Going to plan an "adult dinner"

Freezer Cooking - August, 2011

2011-09-05T21:24:00.001-04:00

I haven't had a "freezer cooking" event in a long time, per se. But, I did have a couple days off work a while back. So, I decided to stock up the freezer a little bit. It felt good to have some safety stock in the freezer if things start to get a little crazy around here later!

Pizza Dough (x4)
Hamburger Buns
Lasagna Roll-ups
Stuffed Shells
Veggie meatballs
Carmelized onions
Roasted red peppers
Roasted, pureed and froze in-season veggies to "hide" in future dinners!

Fig Newtons

2011-09-05T20:29:00.000-04:00

Sometimes I see something on sale at the store, I buy it, and I pray for inspiration to come later. This week it was a deal on fresh figs. I've made fig preserves before, but I was looking for something new. AHA! That's where nostalgia came in.

When I was growing up, we always had a cookie jar full of fig bars. And, it was always a treat to have the strawberry or blueberry fig bars! My Grandma also made them: an Italian version with a white glaze over the top. Since they were homemade, they were very "rustic" looking and the fig was a little more pulpy. Still fig bars - but so much different in texture and taste than the store-bought kind.

These fig bars were a combination of the two fig bars from my past. These fig bars were VERY rustic looking. By rustic, I really mean....messy. I followed the recipe proportions to the letter, but I definitely put too much filling into each roll. And, I definitely neglected the all-important detail of placing the fig bars "seam side down" on the cookie sheet. If I had bothered to read that last direction, I think the fig bars would have turned out more atheistically pleasing. They tasted great, though! I'm looking forward to making them again!

Fig Newtons
from Beantown Bakers

Dough
1 stick unsalted butter, softened
1/2 cup sugar
1/2 teaspoon grated lemon or orange zest
1 large egg white
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour

Filling
2 lbs fresh figs
1/4 cup sugar
Juice of half a lemon

Make the dough
Cream together the butter, sugar and zest in the bowl of a stand mixer fitted with the paddle attachment, for 2-3 minutes on medium speed. Scrape down the bowl and paddle.

Add the egg white and vanilla and beat in. Scrape down the bowl and paddle again.

Add the flour and beat on low speed until the dough comes together.

Wrap in plastic wrap and refrigerate for 2 hours or overnight.

Make the filling
Cut the figs in half and scoop out the seeds and pulp with a spoon. In a medium sauce pan, combine figs, sugar, and lemon juice. Mash mixture a few times with a potato masher or fork.

Cook mixture over medium-high heat until bubbling and sugar has dissolved; reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes, until it has reduced by about one-third and is beginning to gel. Set aside until completely cool.

Assemble the Fig Newtons
Place racks in middle and lower third of the oven and preheat the oven to 350 degrees. Line baking sheets with parchment paper.

On a floured surface, roll the dough out to a 12 x 16 rectangle. Cut into 4 equal strips, each 12 x 4 inches. Spoon a line of filling down the center of each strip. Fold the dough over the filling and pinch the edges together. Using a serrated knife, slice each log on the diagonal into 10 cookies. Place each cookie on the parchment-lined baking sheets, seam side down.

Bake, rotating the baking sheets from top to bottom and front to back halfway through, for 12-15 minutes, until golden. Remove from the oven and allow to cool on a rack.

Week 84 Menu

2011-09-04T13:09:00.002-04:00

Last week's menu fell apart in a quick hurry. Between (forgotten about) Open House at school and invitations to dinner with friends, we didn't get to very much on the menu last week. But, that just means I already had some ideas for this week's dinner!

Sunday: Steak on the grill with Pan-Roasted Artichokes
Monday: Leftover steak on CSA arugula
Tuesday: Skillet Eggs with Squash (Bitten Word)
Wednesday: Dinner at church.

Thursday: Mushroom Slow Cooker Roast Beef with Pan-Roasted Artichokes

Friday: Cheese steak sandwiches with leftover beef
Saturday: Out

Sauteed Collard Green Ribbons

2011-08-29T20:55:00.002-04:00

Our bi-weekly CSA basket was produced today. Shelby and I have made a ritual out of opening the bag and taking all the produce out. We ooh and ahh over the (sometimes) funny-looking fruits and vegetables [Side Note: If you hold artichokes on top of your head, 2-years may think you look like Minnie Mouse].

I get a preview email of what's to come in the basket. I saw collard greens on the list for the week and my heart sunk a little. I am not a native Southerner. I have cooked greens once - for New Year's this year - because you're supposed to on New Year's! I attempted greens, and people, it was not good. All that braising and cooking and waiting for nothing. But, since the greens were a-comin' this week, I needed a plan.

I found a greens recipe on Bitten Word that seemed to fit my criteria: quick, addressed the "tired old greens" issue, and super-quick (did I mention that already?) I tweaked on their recipe a bit to our family's taste (namely: add bacon). I will tell you, this recipe is a keeper! I went back for seconds! I will make this recipe again if I see greens in my basket!

Sauteed Collard Green Ribbons

from The Bitten Word

Ingredients

1 Tbs. malt vinegar
2 tsp. maple syrup
1-1/2 lb. collard greens (about 30 leaves)
2 Tbs. extra-virgin olive oil
4 slices bacon, diced
Pinch crushed red pepper flakes
Kosher salt

Directions

In a small bowl, whisk the malt vinegar and maple syrup.

Trim the stem from each collard leaf with a sharp knife, dividing the leaf completely in half lengthwise as you cut away the stem. Discard the stems; wash and dry the leaves.

Stack half of the leaves and roll them up tightly crosswise into a cigar shape. Using a very sharp knife, cut the collard “cigar” crosswise into 1/4-inch-thick slices. Use your fingers to unfurl the slices, which will be tightly curled together. Repeat with the second half of the leaves.

In a 12-inch nonstick skillet, heat the olive oil. Add the pepper flakes, stirring to distribute in the hot oil. Add the bacon and cook until just crispy. Add the collards. Using tongs, stir and toss the collards until they’re coated with the oil, and continue tossing until they are slightly wilted, about 1 minute. Most of the greens will have turned a bright green, with some beginning to turn a darker green. Do not overcook, as they will become tough. Take the pan off the heat, drizzle on the maple-vinegar mixture, stir well, and transfer to a shallow serving platter. Serve immediately.

Week 83 Menu

2011-08-28T13:19:00.016-04:00

Sunday: Peach Whiskey Barbecue Chicken with roasted asparagus
Monday: Veggie Meatballs and marinara with Sauteed Collard Ribbons
Tuesday: Squash pancakes
Wednesday: Dinner at church.
Thursday: Mushroom Slow Cooker Roast Beef with Pan-Roasted Artichokes
Friday: Cheese steak sandwiches with leftover beef
Saturday: Out.

Orange Beef

2011-08-27T21:05:00.001-04:00

Back in the day before kids and before I started cooking a lot, we liked to go to PF Chang's. The food was pretty yummy and we just loved the crispy, honey shrimp and the orange beef! After we got married, I started to cook a lot more. One of the first dishes I made was an orange beef. I think the recipe might have been in a Rachael Ray magazine.

I made it a few times and we fell in love with the home version of this dish! It amazing how the zest and juice of just one orange can permeate the whole dish so well. Half the price and a quarter of the fat and calories of the restaurant version. I don't think we've been back to PF Chang's since!

Photo courtesy of Scott

Orange Beef

adapted from a Rachael Ray recipe

- Batch of Ginger Fried Rice

- Zest of one orange

- 2.5 T olive oil

- 1 T soy sauce

- 1 T vinegar

- 1 lb. skirt steak, thinly sliced

- Peanuts, scallions (optional garnish)
- Assorted stir fry veggies (optional)

1. Place zest, juice, soy sauce olive oil and vinegar in bowl. Stir in beef.

2. Cover and refrigerate for 30 min.

3. Over high heat, cook meat (~2.5 min per side). Set aside meat and reserve any cooking liquid in a small bowl.

4. Wipe skillet clean and prepare ginger fried rice. Use reserved cooking liquid for rice flavoring.
5. Add in your favorite stir fry veggies: mushrooms, onions, peas, red peppers

6. Serve the beef over the rice. Garnish with peanuts and scallions.

Week 82 Menu

2011-08-21T13:41:00.012-04:00

Sunday: Orange Beef with fried rice
Monday: BLTs
Tuesday: Chicken Pad Thai (thanks for the link last week, Mommy Chic!)
Wednesday: Dinner at church
Thursday: Orange-scented lentil ragout with seared polenta
Friday: Homemade pizza with lots of veggies!
Saturday: Out.

CSA Goodness

2011-08-15T21:07:00.001-04:00

One of my 2011 New Year's Resolutions was to increase our veggie intake by joining a CSA. Well, I finally got off my butt. Apparently, it was just too hard to manage in the first half of the year! :)

One of our friends in our Bible Study group runs a CSA (Community-Supported Agriculture) in the Daytona area. They buy fresh, organic, locally grown produce, assemble baskets, then deliver the produce to their customers. Unfortunately, they do not operate in the Jacksonville area. But, she pointed us to several companies that do serve our area! We chose Palmetto Organics. They have a lot of options for the size of the basket as well as a weekly or bi-weekly delivery option. Since I didn't want to be overwhelmed at first, we chose the "Small Harvest" delivered bi-weekly. All we have to do is leave a cooler with ice packs on the porch and we have fantastic produce ready for dinner!

Shelby really likes opening the cooler and bringing the veggies in the house. After we lay them out on the counter, she gets her camera and takes a picture.....just like Mommy!

This was our second basket. And, it has a lot of great fruits and veggies. I'm kind of a nerd, but I rub my hands together and channel my inner-chef to incorporate them into our meals for the week! I'm looking forward to a rhubarb crisp, a greenbean/celery salad, and some roasted garlic mushrooms. Yum!!!

Week 81 Menu

2011-08-14T13:35:00.002-04:00

Sunday: Steak, potato, veggies
Monday: Sweet Potato & Black Bean Tacos (GoodLife Eats)
Tuesday: Red Beans and Rice in the slow cooker (PW)
Wednesday: Dinner at church
Thursday: Homemade, oven-baked Chicken Nuggets
Friday: Leftovers
Saturday: Out.

Week 80 Menu

2011-08-07T14:42:00.001-04:00

It's kind of a crazy week - Grandparents in town, business trip Wed - Fri. So, I guess I'm not really doing a lot of cooking. But, I'm trying to have meals prepared for Scott and Shelby while I'm out of town.

Sunday: Out for Mexican with the Grandparents!
Monday: Family decided on Italian Beef in the slow cooker (PW)
Tuesday: Going away dinner for a friend
Wednesday: Chicken Pot Pie filling over rice
Thursday: "Curly Noodles" (fusili with butter and parmesan)
Friday: Leftovers
Saturday: Date night!

The Newest Chef

2011-08-02T21:08:00.000-04:00

We went out to eat on Saturday night and the table next to us ordered one of those fabulous brownie desserts where they pour the flaming hot caramel over the brownie table side. Shelby decided she must have one. We were full and didn't want to be a small fortune for the dessert. So, I blurted out,

"We can make brownies together tomorrow." Wait......What?! What was I thinking? Making brownies with a two-year old. Well, I put it out there....guess I have to own it.

Shelby insisted we both wear our aprons and she was a very apt and eager student. She was very careful with each step and just wanted to be a good helper. She was great! And, she was so proud when we took that pan of cooked brownies out of the oven.

Crossing Over

2011-07-31T21:46:00.000-04:00

Well, folks. I did it. After five years of dragging my heels, I have purchased an Apple Computer. I am now the proud owner of a Mac Book Air. I have been a staunch PC user. I don't necessarily do well with change. My loving and adorable husband has slowly been chipping away at my defenses.

My PC laptop was closing in on five years old. The battery life was down to 30-40 minutes (doesn't make it so "mobile," eh?). The performance was just getting slower. The old girl just couldn't quite keep up with fancier, more intricate websites and applications.

So, we went to the Apple Store. Ahhh, the Apple Store. There are 20 employees wandering around the store, but none of them seem to want to help you.....even when you're more than eager to make a large purchase. I would rather go to a root canal appointment. We ordered mine off the internet and tracked it (via FedEx) from China to our doorstep! All in less than a week. Impressive.

We spent the weekend trying to move over all my files. The regular documents weren't so hard, but getting everything from iTunes was pretty stress-inducing. I know, I know....I could have made an appointment at the Genius Bar at The Store. A Real Housewives marathon sounds more appealing.

The only things I miss so far are 1) The scalding heat on my lap as I "compute" and 2) The incessant whirring fan that resembles an aircraft carrier.

Week 79 Menu

2011-07-31T13:46:00.014-04:00

Sunday: Grilled pork chops with sweet potato fries
Monday: Cheese and veggie quesadillas
Tuesday: Chicken Thighs with Balsamic & Garlic Sauce (from "For the Love of Cooking") with portobello mushrooms....didn't get to this one last week
Wednesday: Dinner at church
Thursday: Leftovers
Friday: Homemade pizza with lots of veggies
Saturday: Out

Week 78 Menu

2011-07-24T13:15:00.007-04:00

Sunday: Family's choice from a Burger Recipe Round-up on homemade buns; winner: Western BBQ Burger! Served with sweeet potato fries
Monday: Stuffed Shells from freezer
Tuesday: Chicken Thighs with Balsamic & Garlic Sauce (from "For the Love of Cooking") with portobello mushrooms
Wednesday: Dinner at church
Thursday: Spicy Dr. Pepper Shredded Pork in the slow cooker (PW)
Friday: Leftovers
Saturday: Out

Say What??

2011-07-18T19:15:00.000-04:00

This weekend, Shelby dismounted from the couch in an unconventional method and landed on rear. Like any good two-year old, she wanted the boo-boo fixed. She approached Scott (who was unaware of the aforementioned couch gymnastics) and demanded loudly,

"Daddy, kiss my bottom."

Nice.

Week 77 Menu

2011-07-17T13:17:00.003-04:00

Sunday: Out to dinner with an out-of-town friend
Monday: Mac & Cheese Muffins (idea from Vanessa!)
Tuesday: Yorkshire Pudding (TWFD) with cranberry sauce
Wednesday: Leftovers
Thursday: Spicy Pork Tenderloin on the grill with veggies
Friday: Leftover pork with Schezuan sauce with rice and veggies
Saturday: Out.

Why, Thank You

2011-07-12T13:03:00.000-04:00

Saturday morning we were on our way out the house. Scott was driving. I was rescheduling a haircut on my phone. After I hung up, I realized I forgot my purse.

Touching moment: Shelby was very concerned and said,"Oh no, Mommy. You use mine?"

Sad moment: My 2-year old had not one, but two purses in the car for our outing.

Ironic moment: The purse she offered me was one of my old ones I had given her to play with.

General Tso's Chicken

2011-07-10T20:59:00.001-04:00

General Tso's Chicken. Who doesn't love this classic. Oh my gosh. My mouth waters just thinking about it. Growing up in Rockford, there was a Chinese take-out place called Happy Wok. "Happy Wok" makes you shake your head a little, but it doesn't hold a candle to Ying's Chinee Takee Outee in Jacksonville. That, my friends, is appalling....but I digress.

G.T.C (General Tso's Chicken) and some fried rice were my absolute favorites. Just fantastic. Surely, there is nothing authentic about the dish, but it's a universally-recognized dish. And, it satisfies a specific craving.

A couple weeks ago I made a slow cooker version of General Tso's Chicken from the blog: A Year of Slow Cooking. It was okay, but was more of an Asian-tasting chicken dish than G.T.C. It certainly didn't satisfy the taste I was looking for. Well, leave it to the Bitten Word boys (what is there not to love from that picture?!). They pitted their favorite Chinese take-out G.T.C against this recipe from Food and Wine. When all was said and done, their recipe beat out the take-out competitor. Home-cooked Chinese beat out restaurant food??? I ~~wanted~~ needed to cook this dish in my kitchen!!!

For such a complex flavor, the preparation was fairly simple. I had all the ingredients on hand. Bonnie's notes:
- Ensure the ingredients are organized as to whether they went in the chicken marinade or the sauce. Some of the same ingredients are used in both.
- The sauce came together faster than I thought it would. That was a welcome surprise!
- Pork is a perfect substitute for the chicken thighs (in the skillet, they cook up the same)
- Be prepared for oil splatter while cooking the meat! It was pretty explosive at times!!
- I would not make this dish for a dinner party because you have to cook the meat in batches as to not crowd the pan.

The result was AWESOME!!!! The taste was very close between this recipe and its restaurant cousin. And, of course, since I cooked it at home, it just felt healthier. I will make this again and again (and again and.....)!

Photo courtesy of The Bitten Word

General Tso's Chicken
from The Bitten Word

Total time: 45 minutes
Servings: 4

1 1/2 teaspoons toasted sesame oil
1 large egg white
1/4 cup plus 1 tablespoon soy sauce
1/4 cup plus 3 tablespoons cornstarch
1 pound skinless boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
1 cup low-sodium chicken broth
1 teaspoon Chinese chile-garlic sauce
3 tablespoons sugar
1 tablespoon vegetable oil, plus more for frying
2 tablespoons very finely chopped fresh ginger
2 large garlic cloves, minced
4 scallions, thinly sliced

In a medium bowl, combine the toasted sesame oil with the egg white, 1 tablespoon of the soy sauce and 1/4 cup plus 2 tablespoons of the cornstarch. Add the chicken, stirring to coat. Let stand at room temperature for 20 minutes.

Meanwhile, in a small bowl, whisk the chicken broth with the chile-garlic sauce, sugar and the remaining 1/4 cup of soy sauce and 1 tablespoon of cornstarch.

In a large saucepan, heat the 1 tablespoon of oil. Add the ginger and garlic and cook over high heat until fragrant, about 1 minute. Stir the broth mixture, add it to the pan and cook until thickened and glossy, about 3 minutes. Keep the sauce warm over low heat.

In a large, deep skillet, heat 1/2 inch of oil until shimmering. Carefully add the chicken, one piece at a time, and fry over high heat, turning once or twice, until very browned and crisp, about 4 minutes. Beware of oil splatter!!

Drain the chicken on paper towels and immediately add to the sauce along with the scallions. Cook just until coated, about 30 seconds. Serve right away.

Week 76 Menu

2011-07-10T13:03:00.003-04:00

Sunday: General Tso's Pork with rice (Bitten Word)
Monday: Veggie Stir Fry with any leftover rice
Tuesday: Slow Cooker Ribs
Wednesday: Quick bite before church
Thursday: Chicken Pot Pie filling (from freezer) over noodles
Friday: Pork Tenderloin on the grill with veggies
Saturday: Out.

Big Girl!!

2011-07-04T09:48:00.001-04:00

If you've spent even 5 minutes with my daughter, you know she suffers from an excess of personality and has a stubborn streak (the internet is screaming "The apple doesn't fall far from the tree!").

We've been trying to potty train Shelby for almost a year. We have the little potty, we bought Pull-ups, and we've been talking up how cool using the potty is. But, every time we bought it up, Shelby pitched a fit. The back arched, the legs went limp and the screaming ensued. We decided, along with her teachers, to lay off the "potty talk" and just let her do it on her own time.

Well, a month ago Shelby decided she was gonna sit on the potty, she was gonna to wear underpants, and she wasn't looking back. Amen!

She's basically went from 0 to "mastering #1" in a week! She's been wearing her Hello Kitty and Minnie Mouse underpants during the day exclusively. Even at nap, she's going diaper-free. She told me if she pee-pees in her pants, "Kitty will be sad." So, she wants to be sure to use the potty. Don't judge. Whatever works!

Now, she wants to try out every potty in town. She almost fell over with glee when she first saw an automatic flushing toilet!

"#2 training" hasn't been quite as smooth. I feel it's going to be another battle of wills to get this one mastered! Stay tuned.

Week 75 Menu

2011-07-03T13:54:00.007-04:00

Well, I took last week off from menu planning because I was in NJ for work. Now I'm looking forward to getting back into the cooking groove!

Sunday: General Tso's Chicken (Bitten Word)
Monday: Cookout at a friend's
Tuesday: Veggie Frittata (GoodLife Eats)
Wednesday: Quick bite before church
Thursday: Pollo Asado (Pioneer Woman)
Friday: Ukrainian Chicken Liver Tart (Olive Bloom)....trying a new recipe!
Saturday: Out!

Becoming One of the Natives

2011-07-02T21:18:00.000-04:00

I was in New Jersey for work last week. There were two of us from the Jacksonville warehouse plus others from the other warehouses around the country. Having only been with VW for three months, I was the "new person." I was making such a good impression on my counterparts. But, when I ordered my salad, I ordered a:

"PE-cann Crusted Chicken Salad"......not a "Pe-CAHN Crusted Chicken Salad" like a normal person would order. Pe-CAHN?! Seriously?! Who am I?

Everyone at the table whipped their heads my way, laughed and called me the Southern Belle. I was horrified. What have I become?

Week 74 Menu

2011-06-19T13:42:00.004-04:00

Sunday: Father's Day dinner at friends' house!
Monday: Chicken Enchiladas (GoodLife Eats)
Tuesday: Stuffed Shells from freezer (TWFD)
Wednesday: Leftovers
Thursday: Spaghetti Cacio e Pepe (Smitten Kitchen)
Friday: Homemade Pizza
Saturday: Out.

Week 73 Menu

2011-06-13T19:18:00.000-04:00

Sunday: Burgers, roasted potatoes, & veggies
Monday: Italian Beef
Tuesday: House guests are doing the cooking!
Wednesday: Quick bite at home
Thursday: Pizza at the beach for art festival
Friday: Quesadillas with various fillings/toppings. We've been talking about them and now I have a craving!
Saturday: Out? Something at home? Leaving it open to whatever our mood is at the time!

Why Me?!

2011-06-06T20:01:00.009-04:00

The most offensive and incendiary language does not involve a four-letter word. It's a three-letter word....uttered by a two-year old: WHY.

Shelby has learned this horrible, filthy word - presumably at school. The first time the "w-word" is used, it's not so bad.....just a little kid being cute. But, by the quadrillionth time, people are shooting dirty looks. I am incensed.
Exhibits 1 & 2:

Shelby: What's this?
Me: It's a butterfly.
Shelby: Why?

Shelby: What's this [pointing to the bottom of her shoe]?
Me: It's dirty.
Shelby: Why?
Me: You walked through some mud.
Shelby: Why?

Case. And. Point.

Week 72 Menu

2011-06-05T13:48:00.002-04:00

Sunday: Burgers, homemade buns, & a squash gratin (inspired by this recipe & featuring squash from our dinner guests' garden!)
Monday: Roasted Potato & Spinach Frittata (from Food for My Family)
Tuesday: Squash Pancakes (our friends left me with A LOT of squash!)
Wednesday: a quick sandwich dinner for a busy evening
Thursday: Chicken Pot Pie from freezer
Friday: Homemade Pizza (Clear-out-the-Crisper Drawer toppings)
Saturday: Out

Sesame Street - 21st Century

2011-05-31T21:35:00.000-04:00

It's a pretty well-known fact that Shelby loves the iPad. She also loves Elmo, but she will not tolerate any sketches in Sesame Street that do not contain the lovable, talk-in-the-third person Muppet. Yay for us.

How excited were we when we found the PBS kids app that features Elmo vignettes with various celebrities!

Her favorite segment features Amy Poehler explaining the word "Challenge." I love Amy Poehler [side note: she and Tina Fey are my favorites]. Now Shelby requests "Miss Amy" on the iPad. What kind of world do we live in where hilarious, raunchy, "Baby Mama" Amy Poehler is referred to as "Miss Amy?" I love it.

For your viewing pleasure......

Week 71 Menu

2011-05-29T13:34:00.017-04:00

Sunday: Date night! We're trying out a new restaurant on the ocean!
Monday: Burgers on the grill with hoomemade buns
Tuesday: Asparagus Ravioli (Bitten Word) - there always seems to be one recipe I don't get to during the previous week!
Wednesday: Stuffed Shells (TWFD) from the freezer
Thursday: Chicken Pot Pie over noodles from the freezer
Friday: Leftovers
Saturday: Out.

Week 70 Menu

2011-05-22T13:48:00.002-04:00

Sunday: Meatball Burger on homemade buns and grilled corn on the cob
Monday: General Tso's Chicken in slow cooker
Tuesday: Asparagus Ravioli (Bitten Word)
Wednesday: Dinner at Church.
Thursday: Whole Roasted Chicken & Crispy Potato Roast (Smitten Kitchen)
Friday - Saturday: Grandparents here!....hard to say what the plans are!

Week 69 Menu

2011-05-15T14:46:00.001-04:00

Sunday: Homemade meatballs and marinara
Monday: Tandoori Chicken Wraps (from GoodLife Eats)...didn't get to it last week
Tuesday: Yorkshire Pudding with cranberry sauce on top (um yeah.....hooked on YP).
Wednesday: Dinner at Church.
Thursday: Pizza at Joseph's for Artwalk
Friday: General Tso's Chicken in the slow cooker (a TWFD menu poster suggestion!)
Saturday: Out

Week 68 Menu

2011-05-08T13:08:00.004-04:00

Sunday: Breaded roundsteak and potato hash
Monday: Meatloaf from freezer
Tuesday: Yorkshire Pudding (from TWFD)....I can only read about these so long without eating one myself!
Wednesday: Dinner at church.
Thursday: Leftovers
Friday: Tandoori Chicken Wraps (from GoodLife Eats)
Saturday: Family Day at work.

A Slice of Bread

2011-05-07T22:52:00.000-04:00

Last week I posted about making my first loaf of edible bread. But, it was a little dense and it lacked a little something. I didn't know what the King Arthur flour people meant by "Baker's Special Dry Milk." Yes, I know: Bakers everywhere are scoffing. I tried another loaf of bread with 1/4 cup of my Vital Wheat Gluten, instead. I think it's funny they sell a box of gluten in the organic aisle next to all the gluten-free products and rice or barley flour! It. Was. Awesome! The gluten helped the bread rise much higher and the resulting bread loaf was SO GOOD!

But, I did run into another snag. I tried to slice up my loaf of bread, but the pieces looked so ragged and uneven. I knew enough to use a serrated knife, but that's about it! How can you enjoy a sandwich of homemade bread if you can't cut a decent slice of bread?!

I mean seriously. How embarrassing. I can't figure out how to successfully slice up a loaf of bread! I felt ridiculous Googling "how to slice homemade bread for sandwiches." Not to disappoint, The Googler found several dozen blogs for me to read. Several people suggested electric knives, but I found success in the simple technique of not putting any pressure on the knife, using a sawing motion and being vigilant to keep an even slice going with the knife.

I think we have a winner!

Week 67 Menu

2011-05-01T13:06:00.002-04:00

Sunday: Oven Baked Beef Ribs & Oven Fries
Monday: Pumpkin Pancakes
Tuesday: Squash Meatballs and marinara
Wednesday: Dinner at church.
Thursday: Chicken Cacciatore in the slow cooker (new recipe)
Friday: Leftovers
Saturday: Out

Whole Wheat Bread

2011-04-26T21:04:00.004-04:00

Last year I took the plunge into making my own Pizza Dough and Hamburger Buns. And, I think I've gotten pretty good at making them. I almost prefer homemade pizza to restaurant pizza (except for Joseph's, of course!). But, a good sandwich bread has been rather elusive. I made one loaf, but it was far too dense to enjoy (read: barely edible).

I was putting away my groceries - which included a package of King Arthur Whole Wheat flour. For whatever reason, I read the blurb on the the back of the package and found a recipe for No-Knead Whole Wheat Bread. These people must know a thing or two about making a good loaf of bread, right?

I gave it a try - with the molasses. I didn't know what the heck this "Baker's Special Dry Milk" was. So, I left it out. And, I only used 1.5c whole wheat flour - with the balance being all-purpose. The bread turned out very nicely! It was quite tasty and good for schmearing some cream cheese on or making a sandwich with. The orange juice in the recipe threw me for a little loop, but you can only taste it if you know what to taste for. The bread was a little too dense for my family. I did some research on King Arthur's site and I think that "Special Dry Milk" will act like the box o' gluten I use for the hamburger buns.

No-Knead Wheat Bread
from King Arthur Flour's package of Whole Wheat flour....and website

Ingredients
1 cup lukewarm water
1/4 cup orange juice
1/4 cup melted butter or vegetable oil
3 tablespoons molasses, maple syrup, dark corn syrup, or brown sugar corn syrup
2 teaspoons instant yeast
1/4 cup Baker's Special Dry Milk or nonfat dry milk
1 1/4 teaspoons salt
3 cups King Arthur whole wheat flour, white whole wheat preferred

Directions
1) Heavily grease an 8 1/2" x 4 1/2" loaf pan. This loaf tends to stick, so be sure to grease the pan thoroughly with non-stick vegetable oil spray.

2) Combine all of the ingredients in a large bowl. Beat the mixture vigorously for about 3 minutes; an electric mixer set on high speed works well here. You should have a very sticky dough. It won't be pourable, but neither will it be kneadable. Scoop it into the prepared pan.

3) Cover the pan with lightly greased plastic wrap, and let it rise for 60 to 90 minutes; it should just about rise to the rim of the pan, perhaps just barely cresting over the rim. While the dough is rising, preheat the oven to 350°F.

4) Uncover the bread, and bake it for about 40 to 45 minutes, tenting it with aluminum foil after 20 minutes. The bread is done when it's golden brown on top, and an instant-read thermometer inserted into the center registers between 190°F and 195°F. Remove it from the oven, and after 5 minutes turn it out onto a rack. Brush with melted butter, if desired; this will keep the crust soft. Cool the bread completely before cutting it.

Easter Egg Extravaganza!

2011-04-25T18:42:00.003-04:00

Week 66 Menu

2011-04-24T13:10:00.012-04:00

Sunday: Fish and chips (so very "Easter," I know!)
Monday: Spinach and Chicken Enchiladas from the freezer
Tuesday: Red Beans and Rice (Savour Fare) in the slow cooker
Wednesday: Dinner at church
Thursday: Chicken Tikka Masala (Jamie Oliver)...never got to this one last week
Friday: Leftovers
Saturday: Out.

A Mother's Prayer

2011-04-23T22:10:00.000-04:00

Last week Tina Fey was interviewed on Fresh Air (with Terry Gross). She is just hysterical! She has the perfect combination of nerdiness, snarkiness, and just a tad too much academic reference in her humor. And, might I say, her Sarah Palin impersonation cannot be rivaled.
Terry had Tina read a poem from her new book "Bossypants" that almost made me drive off the road. It is simply genius. Enjoy.

A Mother's Prayer for Its Child
by Tina Fey from Bossypants
First, Lord: No tattoos. May neither Chinese symbol for truth nor Winnie-the-Pooh holding the FSU logo stain her tender haunches.

May she be Beautiful but not Damaged, for it’s the Damage that draws the creepy soccer coach’s eye, not the Beauty.

When the Crystal Meth is offered, may she remember the parents who cut her grapes in half And stick with Beer.

Guide her, protect her when crossing the street, stepping onto boats, swimming in the ocean, swimming in pools, walking near pools, standing on the subway platform, crossing 86th Street, stepping off of boats, using mall restrooms, getting on and off escalators, driving on country roads while arguing, leaning on large windows, walking in parking lots, riding Ferris wheels, roller-coasters, log flumes, or anything called “Hell Drop,” “Tower of Torture,” or “The Death Spiral Rock ‘N Zero G Roll featuring Aerosmith,” and standing on any kind of balcony ever, anywhere, at any age.

Lead her away from Acting but not all the way to Finance. Something where she can make her own hours but still feel intellectually fulfilled and get outside sometimes And not have to wear high heels. What would that be, Lord? Architecture? Midwifery? Golf course design? I’m asking You, because if I knew, I’d be doing it, Youdammit.

May she play the Drums to the fiery rhythm of her Own Heart with the sinewy strength of her Own Arms, so she need Not Lie With Drummers.

Grant her a Rough Patch from twelve to seventeen.Let her draw horses and be interested in Barbies for much too long, For childhood is short – a Tiger Flower blooming Magenta for one day – And adulthood is long and dry-humping in cars will wait.

O Lord, break the Internet forever, that she may be spared the misspelled invective of her peers And the online marketing campaign for Rape Hostel V: Girls Just Wanna Get Stabbed.

And when she one day turns on me and calls me a Bitch in front of Hollister, Give me the strength, Lord, to yank her directly into a cab in front of her friends, For I will not have that Shit. I will not have it.

And should she choose to be a Mother one day, be my eyes, Lord, that I may see her, lying on a blanket on the floor at 4:50 A.M., all-at-once exhausted, bored, and in love with the little creature whose poop is leaking up its back. “My mother did this for me once,” she will realize as she cleans feces off her baby’s neck. “My mother did this for me.” And the delayed gratitude will wash over her as it does each generation and she will make a Mental Note to call me. And she will forget. But I’ll know, because I peeped it with Your God eyes.

Amen.

A Letter to Drivers

2011-04-21T12:47:00.001-04:00

Dear Drivers of Florida (especially little, old ladies in late model, silver Toyota Corollas merging onto I-295 during rush hour with the right blinker still on),

Please do NOT come to a complete stop at the end of the ramp waiting for a space to open up. You're going to get us all KILLED!!! You and your little car are going to get squashed like a bug! The on-ramp and subsequent merge lane is designed specifically for you to come to speed and merge into the traffic already on the highway.

Let me know if any of this doesn't make sense to you, and I can choose an alternate commute route ASAP.

Channeling the road rage,
Bonnie.

Week 65 Menu

2011-04-17T13:14:00.009-04:00

Sunday: Whatever meat and veggies look good at the grocery store today :)
Monday: Chicken Tikka Masala (Jamie Oliver)......from a suggestion last week. Thanks!!
Tuesday: Italian Beef (PW)
Wednesday: Chik-Fil-A with church group
Thursday: Pizza at Joseph's for Art Walk at the beach
Friday - Saturday: Still up in the air

Old Soul

2011-04-15T21:47:00.001-04:00

Shelby and I sat down to watch some pre-bedtime Mickey. Before I could hit the "On Demand" button, Shelby pointed to the show that was on and said, "No. Watch this!"

It was Wheel of Fortune.

The show had as much appeal as a Dora and Mickey episode combined. I have heard of friends who learned their alphabets from the show. Maybe we're on to something!

How is it that Vanna looks the same as when she actually had to turn the letters? And Pat Sajak looks so old now....but has managed to keep the poufy hair?

Raising a Southern Belle

2011-04-12T21:10:00.048-04:00

Shelby was "scolding" us tonight and said, "No ma'am!"* It was classic.

Scott and I were born and raised in Cleveland, OH and Rockford, IL, respectively. First generation immigrants to Florida, if you will. Our daughter, however, was born here in Jacksonville, FL. She is a native Southerner and Floridian. Are we Floridians by proxy?...some provision of the 14th amendment? Oh my. Is Shelby our "anchor baby" to get us accepted into our adopted culture?

My grandma was the child of first generation immigrants from Sicily. She used to tell us how she was the translator between her family and the non-Sicilian community. Her mother wanted to buy a colander and could only explain it as "pasta stay, water go." Pretty clever, but you can see her need for a translator. From all accounts, my great-grandma lived in this country for 60 years and still needed a translator most of the time!

Every time I strain my pasta, I remember her story and smile!

*For the Yankees in the readership, that translates to "I don't think so! Please stop that behavior at once!"

Beet Tian

2011-04-11T21:02:00.047-04:00

I finally went back to the Farmer's Market in Neptune Beach. I visited several years ago, but was pretty disappointed. There was a surprising lack of food and an over abundance of crafts...at a Farmer's Market!

I went back last weekend and was happy to see more local food than driftwood sculptures! I chose some fantastic strawberries, spinach and beets. The beets are a departure from my usual fare....in fact, I'm not sure I've ever had a beet. But, I remembered a recent episode of The Splendid Table where Margaret Rose Schulman shared some summer, vegetable gratin recipes.

I made her Beet Tian (sounds fancy, huh?). It was attractive because it can be served hot, room temperature or cold. Both Scott and I thought it was pretty tasty! Even though it's a solely-vegetable dish (besides the bacon I added....), it's very filling and satisfying. I added the red pepper and it gave the dish a nice sweetness. Next time, I will increase the rice (accounted for below).

Beet Tian
from Margaret Rose Schulman on The Splendid Table

3 tablespoons olive oil
1 medium onion, chopped
2 large garlic cloves, to taste, minced
4 beets, cut in 1/4- to 1/2-inch dice
1 red bell pepper, diced
Salt and freshly ground pepper
2 teaspoons fresh thyme leaves, or 1 teaspoon crumbled dried thyme
1 cup Arborio rice, cooked
6 slices of bacon
2 eggs
3 ounces Parmesan cheese, grated (3/4 cup)
1/4 cup breadcrumbs (fresh or dry)

Instructions

1. Preheat the oven to 375ºF. Oil a 2-quart gratin dish.

2. Chop up bacon. Cook in a large, heavy nonstick skillet. Set bacon to the side, but keep fat in skillet.

3. Add the onion & red pepper. Cook, stirring often, until translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the beets. Cook, stirring often, until the beets are translucent but not mushy, 5 to 10 minutes. Season generously with salt and pepper. Stir in the thyme and rice, and remove from the heat.

4. Beat the eggs in a large bowl. Beat in 1/2 teaspoon salt and the cheese. Stir in the beet mixture and combine well. Scrape into the gratin dish. Sprinkle the breadcrumbs over the top. Drizzle on the remaining tablespoon of olive oil. Bake 40 to 45 minutes, or until the top is browned and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or at room temperature.

New Fave: The Splendid Table

2011-04-10T21:00:00.001-04:00

My brother-in-law turned me on to a cooking podcast: The Splendid Table (the show for people who love to eat!).

Do you remember Delicious Dish from Saturday Night Live in the '90s (good times)? Teri & Margaret-Jo are the hyperbole of NPR hosts. The Splendid Table's host Lynne reminds me of them....but in a good way! She cracks herself up with food witticisms and humor....I love it!

She has an incredible breadth and depth of any cuisine that comes her way. So much so that she can troubleshoot a caller's lumpy claflouti batter or how best to showcase a smoked duck.

Sadistically, I love to listen to this podcast while I run. I have an hour to think about new ideas and it really gets my brain going. I've been playing catch up with the podcasts and am up to August 2010. Another 5 months worth to go. Yay!

Week 64 Menu

2011-04-10T13:27:00.002-04:00

Sunday: Fresh Beet Tian, homemade cornbread
Monday: Burgers on the grill and homemade buns
Tuesday: Chicken Pot Pie from freezer
Wednesday: Dinner at church
Thursday: Stovetop Chili
Friday: Leftovers
Saturday: Date night!!.....Grandma and Grandpa having a party with Shelby!

Pumpkin Pancakes Redux

2011-04-07T20:22:00.000-04:00

Pumpkin pancakes. They are a staple in our menu rotation. And, they are one of my favorite go-to meals. These pancakes are actually requested by my family! And, this recipe fits in perfectly with my quest to hide vegetables.

For some reason, I have issues finding the canned pumpkin in Publix during the off-season. I gave up on it this spring as one of those foods only found during the holidays (like the elusive cranberry.....I miss them)*. So, I froze some pureed butternut squash in 1-cup patties. *

These pancakes are just awesome!! I upped the pureed vegetable to 1 cup. You can add any spices you would find in pumpkin pie or gingerbread. In my book: the more spices, the better! You will never be able to eat regular pancakes. They'll seem so plain in comparison.

This pancake was my first attempt at the ever popular Mickey Pancake!

Pumpkin Pancakes
from Jane Maynard at This Week for Dinner

- 3c buttermilk pancake mix
- 2c cold water
- 2/3c canned pumpkin
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp ground cardamom

In a medium/large bowl, whisk all the ingredients until just blended. Spray heavy griddle or skillet with nonstick spray and heat griddle over medium heat. Spoon 1/3c measure of batter unto griddle to form each pancake. Cook until edges are drying and bubbles start to pop, turn and cook a few minutes longer.

* Never fear. I have since found the canned pumpkin year-round in the canned fruit aisle!

Week 63 Menu

2011-04-03T11:40:00.004-04:00

Sunday: Braised Short Ribs (PW) and veggie couscous

Monday:Leftovers

Tuesday: Chicken & Spinach Enchiladas from the freezer (didn't get to them last week)

Wednesday: Dinner at church

Thursday: Grill night - chicken and veggies

Friday: Chicken Pot Pie from freezer

Saturday: Date night!! Out to Bistro Aix!

For the Love of the Car*

2011-03-28T15:00:00.007-04:00

I only speak with two days of experience, but I think I made the right move leaving Anheuser-Busch for Volkswagen. From beer to fast cars...yikes!

This opportunity found me in late December. I wasn't looking for another job, but did a triple take when I read about this one. The position advertised was Operations Manager for a Parts Distribution Center in west Jacksonville. The more I learned about the company culture and the job itself, the more I was impressed! While I was considering VW's offer, Fortune magazine came out with their 50 most Admired Companies. VW had moved up to 35th! I think it was a sign. Sold!

The management and warehouse staff alike were very welcoming. These people are good: my cubicle name plate, cell phone and office supplies were all ready on my first day! They clearly have a good process in place already. I think I see a few things to improve on. But no "HOLY COW, this #$%$^ is messed up!" moments. :)

In only two days of meetings, it was clear that the managers took their employees' happiness, development, and success seriously. That's a company philosophy I can get behind!

Here's to a very long career moving parts around the country!

* Extreme car enthusiasts will recognize that slogan as the VW tagline in Europe in 2004....yeah, I can Google with the best of 'em!

Lenten Vegan

2011-03-27T19:11:00.000-04:00

Dr. Uncle Mike is as talented with a chef's knife as he is with words. He's combining those gifts and is blogging about being vegan* for his Lenten Sacrifice. Shame on me for not sharing this sooner! Please enjoy his recipes and commentary as much as I do:

Lenten Vegan

* Being vegan? Going vegan? Keeping vegan? I don't know how the phrase goes....All I know is there be none of the meats or dairies!

Week 62 Menu

2011-03-27T13:01:00.004-04:00

Sunday: Fillet of Grouper with Four-Onion Marmalade and mashed potatoes

Monday: Homemade calzones (clear-out-the-veggie-bin filling!)

Tuesday: Slow Cooker Ribs in the slow cooker

Wednesday: Dinner at church

Thursday: Spinach and Chicken Enchiladas from the freezer (GoodLifeEats)

Friday: Leftovers

Saturday: Another wedding! (again, Scott is the photographer!)

Cue the Fat Lady

2011-03-26T22:37:00.007-04:00

Well, it's official. After a lot of internal and familial introspection, I decided to quit my job at Anheuser-Busch. It's actually not as dramatic as it sounds. I did have another job lined up. At dinner I told Scott for the next 12 hours, I was a Stay-at-Home-Mom. His response: Don't get used to it.

I had been with AB since I was 19. Nineteen!!! That's all of my adult life and almost half of my entire life. Whoa. It was extremely difficult to say goodbye to my friends. With two of my best friends, we couldn't say goodbye. We decided if would be better if we said I was just "going on vacation." [We're pathetic!....that sounds like a good ol' "where did the dog go?" euphemism!]

Week 61 Menu

2011-03-20T13:31:00.001-04:00

Sunday: Roasted Turkey Roulade, roasted potatoes & arugula
Monday: Steaks on the grill and broccolini
Tuesday: Meatballs and marinara
Wednesday: Dinner at church
Thursday: Leftovers
Friday: Squash Pancakes
Saturday: Dinner at a wedding (Scott is the photographer!)

A Lesson in Patience

2011-03-14T20:35:00.003-04:00

I got a summons to report for Jury Duty. It was my first Call to Duty - in Illinois, New Hampshire or Florida! So, I went to the Courthouse along with 400 of my fellow Duval County citizens.

My iPod was loaded up with music and podcasts and I had a new novel that had my rapt attention. But, even those diversions weren't enough to battle the mind-numbing boredness of waiting in an uncomfortable, straight-backed chair for 6 hours waiting to see if I had been selected for one of the 25 trials. As the time ticked by, I was almost begging to be picked so I could move to a different room!

Well, I was eventually released from duty...they had all the jurors they needed for the week! Part of me was relieved that I didn't have to go back for more hurry-up-and-wait. But, the other part of me felt like I was in elementary school, they were picking kickball teams and I was the last kid on the wall waiting to get picked!

Week 60 Menu

2011-03-13T13:49:00.000-04:00

Sunday: Homemade BBQ Chicken pizza
Monday: Spaghetti Cacio e Pepe (Smitten Kitchen..peer pressure from menus last week!)
Tuesday: Chickpeas with Cilantro & Paprika (Three Many Cooks)
Wednesday: Dinner at church
Thursday: Artwalk at the beach!...that means pizza at Joseph's!
Friday: Corned Beef in the slow cooker (St. Pat's one day late!)
Saturday: Out.

Pommes Chef Anne

2011-03-09T21:40:00.002-05:00

The second half of my Worst Cooks meal was this potato side dish. I served this side dish with a seared mahi. Again: it really didn't mesh as a meal, but it was yummy.

I really thought this was a pretty, yummy side dish. I used one potato (for two people) and a small skillet. I added some french onion soup mix between the layers (Chef Anne would kick me out of her kitchen!) and it made the potatoes quite tasty. The flip out of the skillet onto the plate worked very well. But, I think I fell short on the "make the layers compact" step. The whole fritter/pancake was a little loose. But, if you have a mandoline, a skillet and a hot oven, it's an impressive, pretty easy side dish.

Pommes Chef Anne
from Chef Anne in Worst Cooks in America

Ingredients
3 russet potatoes, scrubbed clean
Extra-virgin olive oil
3/4 cup grated Parmigiano-Reggiano
Kosher salt
Directions
Preheat the oven to 425 degrees F.

1. Working 1 potato at a time, slice very thin on the mandoline.
It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes.

2. Coat an 8-inch nonstick saute pan with olive oil. Starting from the center, make concentric circles of potatoes in the bottom of the pan.
Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty.

3. Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated cheese and salt. After every layer of potatoes, press the potatoes so they are very compact. Repeat this process with the remaining 2 potatoes.

4. Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom.

5. Put the pan in the oven and bake for 20 to 25 minutes. Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan.
THIS STEP IS EXTREMELY IMPORTANT!!!

6. After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom.
We see now why draining the excess oil is important. If you attempt this without draining the oil it will drain out on your wrist and burn you.

7. Return the cake to the oven and bake until the cake is fork tender, another 10 to 15 minutes. Cut into wedges and serve.

Seared Mahi-Mahi with Mango Sauce

2011-03-08T20:13:00.005-05:00

This year I got hooked into "Worst Cooks in America." I was so hooked that I watched the whole first season on OnDemand to catch up! Confirmed horrible home cooks go through a boot camp to learn how to cook like professional chefs. The "recruits" served up some fabulous dishes. One of the final rounds was serving a dish to Chef Anne, Chef Robert and a surprise guest - one of the recruit's loved ones! Georg (my favorite) served the chefs and her wife a mahi dish (at her wife's request).

I made the mahi and mango salsa, but left out the rice. I wanted to make another side dish from the show (Pommes Chef Anne). It totally didn't tie together with the meal, but it looked yummy!

Seared Mahi-Mahi with Mango Sauce and Fragrant Rice
from Chef Robert Irvine in Worst Cooks in America

Ingredients
Rice:
1 cup jasmine rice
2 cups water
2 tablespoons chopped fresh cilantro leaves
2 scallions, green parts only, chopped
Salt

Mango Sauce:
1 mango
1 teaspoon rice wine vinegar
1/4 cup grapeseed oil
1 lime, juiced
Salt and freshly ground black pepper
1 tablespoon chopped fresh cilantro leaves
1 clove garlic, quartered
1 teaspoon chopped fresh ginger

Fish:
4 mahi-mahi fillets
1/4 cup grapeseed oil
Salt and freshly ground black pepper
2 scallions, chopped, for garnish

Directions

For the rice:
1. Combine the rice and water together in a large saucepan. Place the pan over medium heat and bring to a boil.
2. Reduce the heat to low and cover the pot. Cook the rice for 20 minutes.

For the sauce:
1. Peel the mango and slice the flesh off the pit. Dice the mango flesh.
2. In a large bowl, whisk together the vinegar, oil, and lime juice. Season with salt and pepper.
3. Stir in the mango, cilantro, garlic, and ginger. Set aside.

Heat a large, nonstick saute pan over medium-high heat.

Rub the fish fillets with the oil, salt, and pepper. Place in the hot pan and sear until golden on 1 side, 3 to 4 minutes.

Turn the fish over and cook until cooked through, another 3 to 4 minutes. Be careful not to overcook the fish. You'll know the fish is done when the flesh springs back. Remove the fish to a plate.

When the rice is cooked, fluff it with a fork and gently stir in the cilantro and scallions. Season with salt, to taste.

Place a mound of rice on each plate. Top with mahi-mahi. Spoon the mango sauce over each fillet and top with chopped scallions. Drizzle the liquid from the mango sauce around the rice.

Week 59 Menu

2011-03-06T13:25:00.002-05:00

Sunday: Seared Mahi Mahi with Mango Salsa & Rice (from Worst Cooks!)
Monday: Squash Meatballs & homemade marinara
Tuesday: Stuffed Shells (TWFD) didn't make it last week
Wednesday: Dinner at church
Thursday: Chicken on the grill
Friday: Leftovers
Saturday: Out

Thanks a Lot

2011-03-04T21:01:00.003-05:00

Shelby: I use keys to open doors at work.
Me: What else do you do at work.
Shelby: Check messages on iPod.
Me: Is that what you think I do at work?
Shelby: Yeah.

Thanks a lot.

Week 58 Menu

2011-02-27T13:13:00.001-05:00

Sunday: Shrimp Mousseline ravioli
Monday: Chicken Spinach Enchiladas from freezer (GoodLifeEats)
Tuesday: Stuffed Peppers (TWFD)
Wednesday: Dinner at church
Thursday: Stuffed Shells from freezer (TWFD!)
Friday: Leftovers
Saturday: Out

Big Party

2011-02-24T21:35:00.003-05:00

We went to Baby Church* Wednesday night for dinner and meet with our small group. Shelby can hardly contain herself as we approach the building! And, she loves the teachers who watch her in the Kids Room. When we went to pick her up when we were done, the teachers were talking with Shelby and laughing so hard.

They said they had 24 kids in the room that night! And, Shelby told the teachers, "Slumber party. My house. ALL the people!"

HILARIOUS!!! There is something new about her that makes me laugh everyday.

* Shelby has dubbed church as "Baby Church." We're not sure why. But, Baby Church it is.

Chicken Pot Pie

2011-02-23T21:21:00.001-05:00

There are a few dishes that I think I make really well - Italian Beef & Pizza. Well, I think I can add Chicken Pot Pie to the list. I've been working this one over the past year. And, I think I've got the chicken just right, the right veggie proportion and just the right gooiness of the filling.

I highly recommend Williams Sonoma's personal pan pizza pans. They come in sets of four. They're 6" diameter, 1.5" high, cook up quickly and are the perfect individual serving size!

I've made pot pies part of my regular freezer cooking repertoire because 1) They're easy to make and 2) They're easy to get on the table...even on a weeknight!

Chicken Pot Pie
from Ina Garten

Ingredients
6 chicken breasts
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock
12 tablespoons (1 1/2 sticks) unsalted butter
2 yellow onions, chopped
3/4 cup all-purpose flour
1/4 cup heavy cream (or whole milk to be a good girl)
2 cups medium-diced carrots, blanched for 2 minutes
2 cups frozen peas
1 1/2 cups frozen small whole onions (these guys really make it)
1/2 cup minced fresh parsley leaves

***Feel free to clear out your vegetable bin in the freezer or crisper drawer!***
Can also add: mushrooms, corn, limas

1 sheet pre-made puff pastry dough

Directions
1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle
3. Shred chicken into small pieces.

4. Melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.
5. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
6. Add the chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.
7. Add 2t salt, 1/2-t pepper, and heavy cream.
8. Add the chicken, veggies and parsley. Mix well.

To Enjoy Later
Line four individual pizza pans with plastic wrap (enough to wrap up the pot pie). Divide the filling equally among the pans. Freeze until solid, pop the frozen pot pie puck out of the pan, wrap up and store in a freezer bag. Don't forget to label the bag with the contents and date! When you're ready to eat, scroll down to "To Enjoy Now."

To Enjoy Now
Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls.

Roll out the pastry sheet on a floured surface to 1.5 times the original size. Cut the pastry in circles 0.5" larger than the dish. Brush the outside edges of each dish with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper.

Place on a baking sheet and bake for 30 min (45 min, if still frozen), or until the top is golden brown and the filling is bubbling hot.

Mickey's House!

2011-02-22T20:46:00.007-05:00

We finally made the trip to the Mouse's House! Scott and I have lived here for six years living a mere 2 hours from Disney World and we hadn't made it there yet! I guess it takes a two year old to get you to the state's biggest attraction! :)

We had been talking up "going to Mickey's house" for weeks now and I think we successfully whipped Shelby up into a Mickey frenzy. We stayed at the Polynesian resort....hey, it was the first vacation we've taken when we haven't visited family (no offense, family!).

We spent most of our time in Fantasyland - home of "It's a Small World," "Dumbo," the Carousel, the Tea Cups and, did I mention "Dumbo?!" Shelby saw the Dumbo ride and said, "I ride that!!" And, we rode it over and over and over! "It's a Small World" was a favorite, but Dumbo was much more favorite. Shelby quickly got the hang of the controls and was quickly the master of the elephant!

We had so much fun!

After you see this site, how can you not want to visit again and again! I think there will be many happy returns to Mickey's House.

To see all the pictures of our trip, visit Scott Lawrence Photography!

Week 57 Menu

2011-02-20T13:57:00.003-05:00

Sunday: Grandma is here!
Monday: Chicken Pot Pie
Tuesday: Red Beans and Rice in slow cooker (Savour Fare)...I'm going to get to this one yet!
Wednesday: Dinner at church
Thursday: Szechuan Chicken on grill with leftover rice
Friday: Leftovers
Saturday: Out

Week 56 Menu

2011-02-13T13:35:00.001-05:00

It's a bit crazy this week! It was my birthday this weekend, we went to Disney with Shelby (her first time!) and Grandma Lawrence is coming in to town this weekend.

Sunday - Monday: Disney!
Tuesday: Roasted chicken and Spicy Lemon Lentils (from Taste Book)....jumping on the lentil band wagon!
Wednesday: Dinner at church
Thursday: Korean Chicken Thighs
Friday-Saturday: Grandma's here!

Freezer Cooking - February, 2011, cont.

2011-02-11T21:58:00.005-05:00

Ok. I had my freezer cooking plan out there. And, now it's time to cook! We still had a bit of food in the freezer. So, we didn't need that much to stock up.

Pizza Dough (x3)
Squash Meatballs
Asian Lettuce Wrap filling (from Pioneer Woman)

And for a special treat....Chocolate Peanut Spread! (from Smitten Kitchen) YUM!

Week 55 Menu

2011-02-06T13:54:00.002-05:00

Sunday: Super Bowl party at our house! Everyone is bringing an appetizer. I think I will make a couple homemade pizzas!
Monday: Schezuan Noodles from freezer (Ina Garten)
Tuesday: Chicken & Spinach Enchiladas from freezer (GoodLifeEats....Katie, I'm on a roll!)
Wednesday: Dinner at church
Thursday: Red beans and Rice in slow cooker (from Savour Fare)
Friday: Leftovers
Saturday: Out.