The Great 2012 Cooking Extravaganza! Day 285 – 291 (Week 42)

October 21, 2012 at 10:18 pm (Uncategorized) (, , , , , , , , , , , , , , , , , , , , , , , , )

WOW, can you believe, I’ve been at this since January 2nd, 42 weeks now!  I’ve never stuck with any project this long, unless you count marriage as a project, but I have help there.  This one has been almost all mine!

So, this past week, let’s see…

Mike’s “wonderful” co-worker left, so he’s a happy camper.  Taking on her clients, rearranging his schedule to fit them in, I think it’s going to be much cooler for him, he’s been bored for a while.  He already seems happier at home, too, so that makes ME happy!

William had a good week at school.  Short week because it was the end of the grading period, so he got Friday off.  He slept in, and didn’t really do much, says he was bored.  Wish I had known they were going to end up postponing my review until this coming Tuesday, I would have taken the day off to hang out with him!  He hung out with his best buddy for half the day Saturday and Sunday, so I think that made up for the boring Friday.  Back to school tomorrow…

My week was kind of fun!  Organized a Boss’ Day celebration on Tuesday, pulled together 6 groups that all do the same thing, just for different managers, but all under one senior manager.  Have to say, I won’t do it again, too many negative people where I work, but the folks that participated were great!!  Then, on Wednesday, my new friend at work decided the job just wasn’t for her, so she quit.  Kind of sucks, she was fun!  The rest of the gang is pretty cool, so we’ll be OK and all, but I was a little bummed.  And I was the only one she came to say goodbye to, so I hope she finds a way to keep in touch!  Work itself is starting to settle into a routine, I feel more comfortable, actually looking forward to my first review as an employee and not a temp!!

And we won’t even talk about James, he’s never here anymore, kind of feels like a boarder rather than my kid.  Oh well…

Mike and William vacuumed today, that was cool.  I swept and mopped the kitchen floor, my back was killing me!  But the kitchen feels so much nicer now.  Scooped the cat box, changed the paper we keep under it (she misses sometimes, but she’s getting much better since we got the new litter box!).  Finished laundry early, that was nice.  So chores done early, I spent the rest of the day beading!  Check out my first bead embroidered cuff…

Anyway, on to the food!  That’s why we’re all here afterall!  We ate out a couple of times, got a little lazy, but we’ve all committed to eating at home more, so I guess we needed to have this week to make that choice.

Monday

Free for all!

We had all the leftovers from the weekend, the pizza muffins, meatball muffins, pigs in a blanket, rolls, veggies, etc., so we sort of had to have a little bit of everything to clean out all the bags and containers from the fridge!

Of course, I still wanted to make something, and I had picked up a couple of sweet onions on my last shopping trip, so I made…

Onion Straws

2 large sweet onions

1 cup flour

1 Tsp salt

1 Tsp pepper

Cooking oil for frying

Remove outer skin from onions, leaving root side on to keep the onion together.  Using a Mandolin type slicer, slice the onion VERY thin, place on paper towels to remove some of the excess liquid.  Let sit for about 10 minutes.  Separate onions as much as possible, put into a large wide shallow bowl, sprinkle over flour, salt and pepper.  Mix well, trying to separate as much as you can without pulling each onion out individually.  You will end up with these cool little lumps that kind of look like mini bird nests when you fry them.

Heat some cooking oil in a large skillet over medium to medium low heat, I set my stove on about 4.  Pull out some small clumps or individual onion strands, add them a few at a time into the oil, and cook a couple minutes on each side, or until golden brown.  Remove to a plate or bowl lined with paper towels, sprinkle with salt if desired.

Tuesday

Pizza hut – Mike got a special offer in his e-mail, 2 large 3 topping pizzas delivered for $8 each, so we had to…

But I HAD to do something, so I made up my fruit salads for the week.  I had papaya, red and green grapes, and a red pear.

Wednesday

Italian Chicken Pasta

2 boneless skinless chicken breasts

1 pkg Italian flavor Philadelphia cooking cream

1 Pkg Dream Fields angel hair pasta

Salt and pepper to taste

Trim any excess skin or fat from the chicken, cut into small bite sized pieces.  Heat a couple tbsp of cooking oil in a skillet over medium heat, add chicken and cook until no longer pink.

Meanwhile, boil the water for the pasta.  This pasta takes literally 6 minutes to cook, so don’t start it too soon!  Once the chicken is cooked, drop your pasta into boiling water and set your timer for 6 minutes.

Add the cooking cream, salt and pepper to the chicken pan, stir it well, the cream will liquify.  Reduce heat to low until pasta is done.

Drain the pasta, and add it to the chicken pan, toss with tongs, and serve!!

We also had some side stuff, like chopped tomatoes, steamed broccoli and steamed peas, so we made this into a make-your-own-bowl kind of night.  Everyone got chicken with sauce and pasta, but then we could each add what we wanted, so I had tomatoes and broccoli in mine, Mike went for just broccoli, William added peas to his, so we all got a good meal!

Thursday

Chicken Bacon Ranch Wraps

2 boneless skinless chicken breasts

1 lb bacon

8 soft taco size tortillas

1 pkg ranch dressing mix

Prepared ranch dressing

Cut bacon into small pieces, cook over medium heat until crispy, remove to paper towel lined plate, and set aside.

Trim excess fat and skin from chicken, and cut into small bite sized pieces.  Saute in a few tbsps of the bacon grease over medium heat until cooked through.  Add in 1 pkg ranch dressing mix, mix well until you have a sort of ranch sauce in the pan, remove from heat to serving bowl.

Spoon about 2 – 3 Tbsp chicken into a tortilla, sprinkle over 1-2 Tbsp crispy bacon pieces, squirt on a little bit of prepared ranch dressing and add some shredded cheese if desired (or some leftover onion straws, that was YUMMY!), roll up and serve!

Friday

Five Guys burgers…

Saturday

Meatball Subs

Remember all those meatballs I made last weekend, (2 lbs worth!), well, we still have a few left, so I put them in the crock pot for about an hour with a jar of spaghetti sauce, cooked them on HIGH, and put them on some steak rolls with shredded cheese…  YUM!  And a nice change from our usual Saturday night over-indulgence.

Then we had microwave chocolate chip cookies with a big scoop of vanilla ice cream on top, OH YEAH!  Wish I had gotten a couple of photos… oh well!

Microwave Chocolate Chip Cookies

1 Tbsp melted butter

1 Tbsp white sugar

1 Tbsp brown sugar

1 Egg yolk

3 drops vanilla

Mix these together in a small bowl.

Add in 1/4 cup flour and mix well.

Add in 2 Tbsp chocolate chips and mix again.

Spray a ramekin or small bowl with butter flavor cooking spray, put your cookie dough into this prepared bowl.  Cook on HIGH 50 seconds.  Top with a scoop of ice cream if desired, or whipped cream, or nothing!  They are great by themselves!!

Sunday

Chocolate Chip Pancakes

Yes, we had Sunday breakfast, and it was GOOD!

1 3/4 C flour

2 Tbsp sugar

2 Tsp baking powder

1/4 Tsp salt

1 egg, lightly beaten

1 2/3 cups milk (I like mine a little thinner, the recipe actually called for 1 1/2)

3 Tbsp vegetable oil

1/2 cup chocolate chips

Mix everything together in a large bowl, mix well!

Heat a large skillet over medium heat, about a 4 on my stove.  Pour about 1/2 cup at a time of your batter into the skillet, cook about 1 minute per side, or until golden brown.  Remove to a serving plate, butter while warm, serve with syrup! (and bacon of course!!)

Grilled pork chops

6 boneless skinless pork chops

Everglades original seasoning (the green one)

Preheat your George Foreman grill to MEDIUM.  Sprinkle a little (how much is really up to you, but this stuff is salty!) Everglades seasoning on each side of the chops.  Put 3 at a time onto your grill, and cook until no longer pink inside, and crispy grilled on the outside.  Repeat with the remaining chops, and serve when done!

Stuffing

I made chicken flavor box-mix stuffing, because that’s what I had, and that’s what Mike wanted tonight.  Made to package directions in the microwave while the chops were cooking, worked out well!

Glazed Carrots

1 C frozen crinkle cut carrots

2 Tbsp butter

1/4 C brown sugar

Cook on high about 5 minutes in the microwave, stir and serve!

Peas

Steamed frozen peas, done in the microwave with a little butter, about 5 minutes on high from frozen on about 1 C peas.

Green Beans with Almonds

1 bag frozen cut green beans

4 Tbsp butter cut into pieces

About 3 Tbsp slivered almonds

Put the green beans and butter in a large microwave safe bowl.  Microwave on HIGH 7 minutes.  Add in almonds, let sit while completing the rest of the meal, serve warm!

So that’s it for this week.  I’m off tomorrow, looking forward to having the place mostly to myself, working on my second bead embroidered cuff, started it before I finished the last one, and I’m really excited!  I’ll have some photos later in the week…

Until next time, eat well, love well, live well!!

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