Wednesday, May 27, 2009

Memorial Day

We had about 8 folks over on Monday for the holiday and Lee smoked some ribs and grilled some sausages. My addition to the day was potato salad.
I don't generally like the old fashioned potato salad full of mayo and yellow mustard, so I am always digging around for other recipes.

I didn't get a photo, but here is the recipe!

Dijon Potato Salad

2 pounds red potatoes cut into small cubes
1/4 cup olive oil
4 slices bacon
3 shallots minced
3 tablespoons white wine vinegar
6 tablespoons grainy mustard

Boil potatoes, about 20 min, until tender.

Sautee bacon until almost crisp and add shallots. Whisk in vinegar and scrape bottom of pan. Add mustard and and oil and whisk until incorporated and warm.

Drain potatoes and place in large bowl. Pour skillet mixture over top and mix well.

A little butter is nice too....

Saturday, May 23, 2009

Saturday in the kitchen

Usually I spend my sundays cooking, but this weekend is kind of busy so I did it today. Lee went to a crawfish boil and I decided that I would have more fun cooking and relaxing with my puddies.

My boss, Alyse, had little baby Ariana about 10 days or so ago and so I wanted to make her some food.
It is scary cooking for her - she is particular. I was thinking King Ranch Chicken, but Jimmy beat me to that one. So I decided on Chicken Enchiladas.

I also decided, since I had all day, to make Bolognese sauce and homemade pasta. I have made homemade pasta before it was not so great. It came out a little dumpling-ish. I finally figured out that I had not rolled it thin enough with my past roller. So I was braver this time and I think it will be great!

I will say I got the idea for this meal from Pioneer Woman. I used her recipe - you can find it here.
I started out getting out my ingredients so that I would be ready.These jars were a great find at Lee's parents house when they were moving. I love the look and how air tight they get. I need a few more for sugar...I got the Bolognese sauce going first. I love my dutch oven, it is great.

Then I got to work on the pasta. This was really easy, actually... again - recipe here. Now, on her site, they just rolled it with a rolling pin really thin, and it looked alot like the noodles I had made this one time... I happen to have a hand crank pasta machine so I rolled mine until almost paper thin. And now I almost want to roll them even thinner because I know they will plump in the water...

The silver kitty holds my ring so i don't get goo all in it!
In the meantime, I was also making Brownie Cookies, which are in this month's Martha Stewart Food and holy crap are they yummy. Just like the name - a fudgy cookie!I am at this point totally worn out, so I think I will throw the enchiladas together tomorrow morning and be done with that! I was also going to make her some Oatmeal cookies, but I know she likes brownies so I thought maybe she will like these cookies. I will make the oatmeal ones later!

Enchiladas and recipe (i made this one up) tomorrow!

Tuesday, May 19, 2009

Tuesday Night Tacos

I feel guilty that this week will be alot of repeat meals. On one hand, it shows you that you don't need to cook a totally new meal each night to be happy. And I don't want to just not blog when I cook repeats.
Each time I make something - I tweak it a little bit more.

Tonight was Turkey Tacos.

We love turkey tacos. You pretend it is healthy and you don't lose any flavor due to dumping ground beef. I am slowly trying not to use ground beef unless i make a meatloaf or bbq meat balls.

Tonight I used a different kind of chopped tomato - not Rotel. One reason is because I couldn't find it at HEB, the other is because I like trying new things.
I liked this better, actually.

This was more like chopped tomatoes and japalenos, not chilis.
I also added about a tablespoon of chipotle chili powder.
I used about 4 tablespoons of the taco seasoning.
So those 3 things gave a nice kick.
Don't judge me for the 3 taco shells on my plate. I was hungry and had just been on a bike ride!
That is a fresh tomato from our garden in that bowl!I ask again for no judgement on the sour cream... it was a "dollop of daisy." light. Help me out here. Lee had 6!

Then he said "you could make this every night of the week and I would be happy!"
'Nuff said.

Monday Night Porkchops

Last night I made Pork Chops with Mustard Leek sauce. This was my first recipe to post on this food blog. I hate to be redundant, but I often cook things over and over if they are easy and bring us joy and full bellies.

Last night Donald took some photos with his fancy, schmancy camera while I cooked. I thought I would share...
Donald is quite talented with a morter and pesel. He ground the rosemary and tyme into a little powder. Perhaps we should bottle that and sell it.
I served steamed broccolini on the side.
The funny thing is that Donald wasn't real sure what a leek was and what a broccolini was, but knows I have served him both at my house several times. Hopefully, since they were both in the meal, he now knows. Thank you Bunny for taking photos!

Sunday, May 17, 2009


This week's menu - I get to cook alot!

Sunday: Pot Roast in the crock pot
Monday: Pork Chops with mustard-leek sauce and steamed green beans
Tuesday: Turkey Taco's
Wednesday: Lee is out - grilled cheese (swiss on french bread) with tomato soup for me
Thursday: Pork stir fry
Friday: out, as usual...

The pot roast is in the crock pot now with about 5 more hours left on it. I will have photos for sure!

Saturday night's alright for grilling...

For Lee's only trip outside of the house on Saturday, we went to HEB. Lee was really really wanting to grill, even though I would have been fine with cereal for dinner!
I made a list for the week and off we went, rain and all.

Last night I made Au Gratin Potatoes while Lee grilled some Ribeye's. I am not a huge fan of Ribeye, but they were tasty.

Something happened with my Au Gratin Potatoes, the cream curdled and the parmesean cheese just didn't mesh well. It tasted ok but I need a better recipe.
I added shallots and leeks which gave a nice flavor. I think maybe next time I will try finely shredded mozzarella or white cheddar, rather than parm.After a nice meal, a few glasses of wine, and a blanket, I slept like a baby!

Tuesday, May 12, 2009


I had a depressing meeting with a personal trainer yesterday at 24 Hour Fitness, but it at least left me with a little motivation. I asked him if yogurt is a good breakfast and he said yes, and tried to get me to add fruit... yeah right.

Anyway, I found this yogurt last week and it is called Fage. I have been seeing it around, but only the plain. Now they have added flavors. Surprisingly - the plain with honey is SO GOOD. I tried the strawberry today and it was good, but I prefer the honey.I may just buy a big tub of the plain 2 % and a good honey and just make my own since this one is hard to find.
Anywhoo, this has a nicer taste than yoplait, which tends to be sweet.

I hope you can find it in your area and enjoy!!

Monday, May 11, 2009


Yesterday, Lee was watering the garden and I hear "BABE!!" Knowing we don't own a little pink pig by that name, I assumed he was calling me. I am not sure I like the comparison...
Anyhow, I run outside and we have 2 red tomatoes and 2 more that are turning red still!

I also plucked 3 red cayenne peppers off the plant!!
Lee couldn't wait, he cut right in and ate one!
So now i need to cook something this week with my peppers. We have about 20 tomatoes going right now so pretty soon it will be salsa and spaghetti sauce time!

Friday, May 8, 2009

Chicken Pot Pie

Last night was Thursday Night Dinner, and it was at Donald and Don's house this week. I am up next week (unless something else is already scheduled...)
Don made YUMMY chicken pot pie, from a recent Bon Appetit Magazine.
I figure, since it isn't HIS recipe, I would share because I think I could eat this every night of thee week.

Chicken Pot Pie


  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 3 tablespoons (or more) ice water
  • 1 egg yolk, whisked to blend with 1 tablespoon water (for glaze)


  • 7 tablespoons butter, room temperature, divided
  • 5 tablespoons all purpose flour
  • 2 tablespoons olive oil
  • 8 oz assorted fresh wild mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
  • 1 cup chopped onion
  • 1 cup 1/2-inch cubes celery
  • 1 cup 1/2-inch cubes peeled carrots
  • 1 1/2 tablespoons chopped fresh thyme
  • 1 garlic clove, minced
  • 1 cup dry white wine
  • 2 1/2 cups (or more) low-salt chicken broth
  • 5 cups coarsely chopped or torn roast chicken, skin and bones removed (from 1 large chicken)
  • 1 1/2 cups frozen green peas
  • 1/3 cup whipping cream
  • 1/3 cup chopped fresh Italian parsley



  • Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 3 tablespoons ice water; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into rectangle. Wrap in plastic; chill at least 1 hour and up to 1 day.
  • Preheat oven to 425°F. Line baking sheet with parchment. Roll out crust on floured surface to 12x8-inch rectangle. Cut into 8 equal rectangles. Transfer to prepared sheet, spacing apart. Pierce crusts with fork, then brush with egg glaze. Bake until light golden, about 15 minutes. Carefully run long sharp knife under crusts. Cool on sheet. DO AHEAD Can be made 8 hours ahead. Let stand uncovered at room temperature.


  • Mix 5 tablespoons butter and flour in small bowl until smooth. Melt 2 tablespoons butter with oil in large wide pot over medium-high heat. Add mushrooms, onion, celery, and carrots; sauté until vegetables start to soften and brown, about 10 minutes. Add thyme and garlic; stir 3 minutes. Add wine; boil until almost evaporated, about 3 minutes. Add 2 1/2 cups chicken broth; bring to simmer. Add butter-flour mixture, 1 tablespoon at a time; whisk until incorporated and mixture boils. Reduce heat; simmer until sauce thickens, stirring often, about 5 minutes. Stir in chicken, peas, cream, and parsley; bring to simmer. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing, adding broth by 1/4 cupfuls if mixture is very thick.
  • Preheat oven to 425°F. Transfer filling to 13x9x2-inch baking dish. Carefully place crusts atop filling. Bake until heated through, about 20 minutes. Let rest 5 minutes.
Don made it a little special by making AWESOME mashed potatoes (I won't tell his secret ingredient!!) and putting them on the plate before the fillling and topping with the crust. This helped the filling stay in place. He also served with steamed broccoli (I really need a steamer). Chardonney went perfect with it as well.


Now that Lee is back from NY, I will commence cooking next week and do my best to post each night.

Wednesday, May 6, 2009

Monday Night Dinner

Every Monday, Donald (otherwise known as Bunny - a nickname I bestowed upon him years ago) comes over for dinner. This gives me a chance to cook for more than just 2 people.
This week, I am trying to be a little healthier, but still have yummy food. I did meatballs with 96% lean beef, sauteed green beans with onions and bacon, and roasted new potatoes. I figured this was healthier than mashed potatoes - since those usually require cream cheese, sticks of butter... etc.

I snapped a photo before digging in...
I realize this isn't super healthy low calorie, but I can't eat like that. I would rather eat what I like and just eat less. I have worked out twice this week already (it would be 4 times for this week by tomorrow but I have an after work thing tonight). I figure if I eat less at lunch, actually eat breakfast, and work out - dinner won't be that big a deal.

I made dinner last night but in my camera clean-out haste, I deleted the photo.

Basically, I bought Chipotle-Lime marinated chicken breasts at Central Market, which Lee grilled. I then made 2 cups of rice. While that was going, I sauteed poblano peppers, red onion, corn, and black beans. I seasoned them with a little tobasco, salt, and pepper and put the mixture on top of the rice.
It was yum and I am mad I deleted the photo. It isn't in the recycle bin, I have no idea where it went.

Oh well.

I am not cooking tonight, or tomorrow night. I will try to take photos of my meals with the blackberry.

Lee is traveling - hence the Nash Kitchen Closing.

Saturday, May 2, 2009

Garden Update - lots of veggies!

I counted 28 tomatoes growing7 or 8 bell peppers (5 on just this plant, they will be red ones!)3 Jalapeno's are starting and 2 of the cayenne's are red!Pretty soon we will be begging people to take tomatoes! I will have to start making caprese grilled cheese's!

Tonight we are headed out to Tia Maria's for dinner with Damon and Carlin. Cheap fajitas and margarita's will be the cure for a long day of helping Lee's parents move. Oy.