Menu

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!

Yogurt

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!!

Harvest!

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!

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

Ingredients

CRUST

• 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)

FILLING

• 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

Preparation

CRUST

• 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.

FILLING

• 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.

Yum!

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

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.
Denial?

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.

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.