The Great 2012 Cooking Extravaganza day 306-312 (week 45)

November 11, 2012 at 9:24 pm (Food, Uncategorized) (, , , , , , , , , , , , , , , , , , , )

Welcome back friends!  Hope you all had a glorious week!  It was certainly an interesting one for us.

Mike’s birthday was yesterday, Happy Birthday Baby!  Balloons, candy, ice cream cake, pizza, movies.  Nice evening!!

William got his first middle school report card, 7 A’s, 1 B, WAY TO GO William!

Work was work, James was James, no idea what’s going on with him, but he’s a teenager, I don’t think I’m SUPPOSED to know what’s going on any more.

Working on a new bracelet, here’s where I’m at as of today:

And of course, new nail design for the week:

So, kind of a quiet week, but that’s OK!  Oh, almost forgot, my office is putting together a cook book for charity, so I put in about 10 recipes.  Would have done more, but they set a limit…  That’s OK, now I know where to go when I’m ready to do mine in print!!

On to the food…

Monday

Free for all!

We had all that cool stuff left over from all that cooking I did last Sunday, so everyone got what they wanted, and I cleaned out the fridge.  Nice, easy Monday night!

Tuesday

Goulash (formerly “Hot Brown and Lumpy”)

1 pound ground beef

2 cups water

1 cup frozen peas

1 box Dream Fields penne pasta

6 Tbsp brown gravy mix

Prepare pasta to package directions, drain.

While cooking the pasta, brown the ground beef, drain.  Add in the water and gravy mix, bring to a boil.  Add in peas, boil 2 minutes, reduce heat, simmer about 10 minutes, just about the time it takes the pasta to cook.  Add in the drained pasta, mix well.  Salt and pepper to taste, and serve in a bowl!

I made some canned biscuits to go with dinner, it was a nice meal.

Wednesday

Five Guys burgers

Yeah, we had some money left over as we got closer to pay day, so we splurged just a little.

Thursday

Santa Fe Chicken

2 large boneless skinless chicken breasts, trimmed of any excess fat or skin, cut into small bite sized pieces

1/2 box Orzo style pasta

1 can Black beans, drained and rinsed

1 cup frozen peas

1 cup frozen green beans

1 Pkg Sante Fe flavor cooking cream

Cook chicken in a large skillet until no longer pink.  Add in cooking cream, black beans, peas and green beans.  Mix well, simmer on low while you cook your pasta to package directions.  Drain pasta, add in to skillet and mix again.  Serve!

Friday

Cheesecake Factory

Well, we’re big fans of The Big Bang Theory, so we decided that since we couldn’t get in to Red Robin in less than an hour, we would give this place a try.  Well, let me tell you, the food was good, but WAY over priced.  $11.95 for a burger and fries!  Don’t get me wrong, it was good, but not THAT good!  And I LOVE cheesecake, but not for $6.95 a SLICE!  The waiter was slow, even once we got seated, we were there for about an hour and a half, and I was seriously disappointed that he brought us the dessert menu then disappeared for 15 minutes so that we didn’t actually order dessert, we went somewhere else.  I would NOT recommend going unless you have that kind of cash to blow.  I guess we’re more the Five Guys kind of folks, and even that I think is overpriced, but at least I don’t have to wait an hour for it!

Saturday

Frozen pizza, Ice cream cake

Yeah, it was pay week, and I went grocery shopping so we had all kinds of food I could have made, but it seemed like a pizza kind of night, Mike’s birthday and all.  Let him pick the movies, had pizza and bread sticks, then we went and got an ice cream cake and balloons.

Sunday

Crock Pot Enchiladas

4 large boneless skinless chicken breasts (approx 1 lb each), trimmed of any leftover skin or fat

1/2 cup taco seasoning mix

1 can cream of mushroom soup

1 jar chunky salsa, mild (or your preference)

2 cups shredded cheese, Mexican blend or chedda

Tortilla chips

Cook chicken breasts in water with taco seasoning on the stove, covered, for about 1 hour to 1 1/2 hours, or until done through and falling apart when you try to take them out.  Shred chicken.

Mix soup, salsa and shredded chicken in a bowl, place about 1/4 of the mixture in the bottom of the crock pot.  Layer shredded chicken mixture, cheese, tortilla chips, until you have 3 to 4 layers.  Finish off with a layer of tortilla chips and cheese. Cover and cook on LOW for 3-4 hours or until bubbly and cheese is melted well.  Serve!

And since I went shopping, including a side trip to the Oriental market and the fruit stand, I made a KILLER fruit salad for this week…

Pineapple

Dragon fruit

Pomegranate

Red grapes

Green grapes

Strawberries

And we’re off tomorrow, for Veteran’s day, so I think I’ll do a little cooking tomorrow with all the cool stuff I got this weekend.  I even got stuff to try my hand at Ratatouille!

So until next time, eat well, love well, live well!!

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The Great 2012 Cooking Extravaganza! Day 271 – 277 (Week 40)

October 8, 2012 at 10:25 pm (Uncategorized) (, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , )

Hello again friends, and welcome back!  Hope you’ve all had a perfectly wonderful week, and a glorious weekend!  Here we are at Monday again, I know, I’m behind, but I think you’ll forgive me…

Last week was interesting.  Work was crazy, end of the month always is, but this one was crazier than the last few.  Half our group is new people, less than 3 months in, and the senior coordinator was out for the week, so I became the go-to person.  I know I am approachable, I try very hard to be that way, but I felt like there were whole days where I didn’t get any of my own work done because I was so busy answering everyone else’s questions!  It’s nice to be needed again, but come on…

Anyway, all the family were relatively healthy for a change, knock on wood!  William didn’t miss any school.  Mike missed one day of work, but I think it was more of a mental health kind of day.  James got called in for extra hours at his job, makes for a nice pay check.  I think I need to plan a day off, just for me…

So I did a little cooking during the week, nothing Earth shattering, but some fun new dishes.  Of course, I pretty much HAD to cook considering I spent almost $500 in groceries last weekend.  But it all came in handy, and I got to try out the new recipes!  YEAH!  Looking forward to trying even more new stuff this weekend, trying to put together a plan for what I want to cook, make sure I have everything I need on hand.  Working on trimming down the shopping list, trimming down the grocery budget, and maybe trimming down the family a little!

Anyway, here we go…

Monday

Mongolian Beef

1/2 lb beef tenderloin, thinly sliced against the grain

1 Tbsp corn starch

2 cloves minced garlic

1/4 tsp ground ginger

3 Tbsp soy sauce

1 1/2 Tbsp honey or agave nectar or sugar

1 tsp rice wine or dry sherry

2 Tbsp water

3 green onions, cut into 1″ pieces, green part only

1-2 Tbsp vegetable oil or canola oil

Stir together soy sauce, honey, water and wine.  Set aside.

Heat oil in pan over medium heat.  Dredge the beef in corn starch, shake off the excess.  Add the beef to the hot pan and quickly saute until lightly browned.

Add in garlic and ginger, saute for a few seconds.  Add the sauce you set aside earlier.  The sauce should quickly come to a boil.  Lower heat and simmer, stirring constantly.  Continue to cook until the sauce thickens and glazes the beef.

Toss in the green onions at the last minute, mix, and serve!

Adapted from a recipe I found on cHow Divine http://www.chowdivine.com

Sorry, I didn’t get photos, but then mine didn’t look anywhere near as pretty as hers did!  But it was yummy…

Orange Chicken

4 boneless skinless chicken thighs, trimmed of excess skin and fat (as much as you can without being too anal) and cut into bite sized pieces

1 Tbsp orange flavoring

1 Tbsp garlic, minced

1 Tsp ground ginger

2 Tbsp honey

1 Tsp corn starch

2 Tbsp vegetable oil plus 1 Tsp sesame oil for frying

Put the oils in a large skillet, heat on medium.  Add in chicken, saute until no longer pink.  Add in orange, garlic, ginger, honey and corn starch, mixing well to coat chicken, sauce will thicken quickly.  When chicken is done through, remove from heat and serve!  Really good with fresh steamed rice…

Vegetable Egg Rolls

1 head cabbage, shredded very fine

12 baby carrots, shredded very fine

2 Tbsp Hoisin sauce

1 Tbsp teriyaki sauce

1 Pkg egg roll wrappers

Oil for frying

Mix cabbage, carrots and sauces together.  Spoon about 2 Tbsp of the mixture into an egg roll wrapper, fold up bottom and tuck in filling.  Fold in two side corners, dampen final corner and roll closed.

Fry about 2 minutes per side in hot oil until golden brown.  Serve with your favorite dipping sauce.

Left over rolls (those supper yummy half whole wheat Virginia light rolls I made last weekend…)

Tuesday

SW Egg rolls with cheese

I had made about 3 dozen of those south west style egg rolls with the taco seasoned beef and black beans inside, we had 17 left after our little munch fest.  Well, I put those in a big deep pan, covered them with shredded cheese and baked them at 350 degrees for about 15 minutes.  They crisped up a little on the exposed edges, but sort of tasted like mini burritos with the melted cheese, and made for a nice meal!

Wednesday

Pork Chops Everglades

6 boneless skinless porkchops

Everglades original seasoning (the green kind)

Heat a large skillet over medium, add in the chops.  Sprinkle over Everglades seasoning instead of salt and pepper, make sure you sprinkle both sides (when you turn them).  I have no idea how much we used, but it sort of looked like we had used it in place of salt and pepper, so liberally sprinkled, but not coated with seasoning.  Saute until done through and browned on the outside.

Sauteed green beans with garlic

About 1/2 lb fresh green beans, ends removed, cut into 1″ pieces

1 Tbsp minced garlic

3 Tbsp butter

Melt butter in large skillet over medium heat, add in garlic, mix a little, add in green beans and saute about 10 minutes or until beans are bright green and crisp tender.  Serve!

Fruit Salad

This was a fun fruit salad for me, because William helped me cut up everything!

1 medium Gala apple

1 medium Bartlett pear

1 medium Dragon fruit

About 30 large red grapes

Cut the apple and the pear into 8th wedges, remove seed cores, slice into thin bite sized pieces.

Cut dragon fruit in half.  Spoon white seeded core out of pink skin, making sure to remove all the skin pieces, it’s not edible.  Cut white fruit into small bite sized pieces.

Cut grapes into quarters.

Toss all this together, and serve!

Thursday

Jet’s Pizza

Yeah, we had take out…  we needed a night off!

Friday

Bacon Cheeseburgers

1 lb ground beef

1/2 lb bacon (about 8 pieces)

1 egg

Salt and pepper to taste

Sliced cheese of your choice

Burger buns

Mix ground beef, egg, salt and pepper together, mix VERY well, until beef is really smooth rather than crumbly.  Form into 4 patties.  Fry in a large pan over medium heat, flipping as needed to keep from burning.  Cook until medium well, or however YOU like your burgers.  We like ours ever so slightly pink at the very center and slightly crispy on the outside.

Cook the bacon crispy, break each piece in half, give each burger four half strips of bacon, cheese and toppings of your choice, serve on fresh burger buns, YUM!

Tots – yeah, frozen tots, cooked to package directions, whichever way you like to cook them.  I prefer them fried, but that’s not very healthy, so I usually bake them…  boring, but OK.

Saturday

Fried Chicken Nuggets

3 boneless skinless chicken breasts, trimmed and cut into small tenders or large nuggets, your choice

1 cup whole wheat flour

1/4 cup Everglades seasoning (the orange version this time)

1 Tbsp fresh ground black pepper

Heat 3-4 Tbsp vegetable oil in a large skillet over medium heat.

Mix the flour and seasonings together in a large shallow bowl.  Add the chicken a few pieces at a time to this mix, let it sit for a minute or two on each side.  Shake off any excess and add to hot pan.  Cook about 4-5 minutes per side, or until done through.  Remove to paper towel lined serving dish.  Cook in batches until all chicken is done.  Serve!

Chicken gravy – made from a mix, yes I cheated a little, but it wasn’t thickening the way I wanted, so I added some of the flour mixture from coating the chicken, made it really tasty!

steamed veggies – broccoli, peas, green beans

Microwave Brownies

4 Tbsp flour

4 Tbsp sugar

2 Tbsp cocoa powder

2 Tbsp oil

2 Tbsp water

Pinch salt

Mix everything together in a coffee mug or shallow bowl.  You can add in a few chocolate chips or some nuts if you want, just don’t go overboard on the chocolate chips, it doesn’t cook as well.  We’ve been adding about 2 Tbsp chocolate chips and about a dozen nuts.  I like pecans, Mike likes almonds, they both work well!

Microwave 1 minute plus 10-15 seconds, allow to cook 5 minutes before serving.

Really good with a scoop of vanilla ice cream on top!

Sunday

We went to Mom’s to celebrate Dad’s birthday, a couple weeks late, but at least we didn’t take all those colds and infections over there with us!  Burgers, baked beans, potato salad, chips…  LOVE picnic food!!

Oh, and I did my nails Saturday, between loads of laundry, tell me what you think!

Had fun with this one!

Anyway, that’s it for last week…  Already working on this week, probably not a lot new, but some good stuff nonetheless…

Until then, eat well, love well, live well!!

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