Just a brief overview of how its going to work. Every Sunday I will post my menu for the week. I will write the full recipe on Sunday. When I cook the meal, I will write the changes I make to each recipe. I will pick 4 recipes to make throughout the week. I wont decided the day's I'm going to cook them for the simple fact the sometimes you plan a meal in advance and when the day comes to cook it, it no longer sounds appealing. I have left two days for left overs, and one day for date night of course! Monday will be my shopping day. I have also decided to do Fun Fact Friday's, where I will give a random culinary fact. This will be a fun way for me to expand my knowledge in the kitchen and pass that on to everyone else! I will also be doing a Sweet Saturday, I am a primary teacher for the CTR 4 and well we all know how much kids LOVE treats, so I'm going to spoil my class a little and give me something extra to blog about! One more goal is to try at least one new recipe a week.
If anyone has any fun ideas that you think would add to my blog leave a comment, or email me at firstname.lastname@example.org. Same thing goes for any special requests or things you would like me to try! I am open to any and all ideas to make this blog an exciting experience for both myself and my readers!
disclaimer: 70% (probably more) of the time I have no idea what I am doing! There will be fails and flops, and I may not do things the way a culinary professional might do them. Also, healthy foods will be common, but I can't guarantee my recipes will be low in fat. There may also be mistakes in my writing, spelling, and grammar. Hey its life, and I'm not perfect! :)
Now that we got that all out of the way lets move on to the fun stuff!
My menu for the week:
Homemade Mac & Cheese: This recipe is Bren's mom's homemade mac & cheese. I haven't tried this recipe before so this will be my new recipe for the week! I'm excited (and I hope I dont screw it up!).
3 cups elbow mac
6 tbsp butter
6 tbsp flour
3 cups milk
3 cups shredded cheese
1 tsp salt
Boil mac in salted water until tender
While mac is cooking make the sauce.
Mix all ingredients except cheese. When the sauce gets
thick, mix in two of the three cups of cheese (save the
last for the top). Bake @ 375ºF for 25-30 Min.
Chicken Bundles: This one is out of my Cookin With the Crazy Lady, cookbook by Trish Jenkin (former chef at the Manti House Inn). This is one of my favorite recipes and was a common meal our first year of marriage. Its been a while since I've made it so I figured what better recipe to start this blog with!
6 oz. cream cheese
4 tbsp butter
1/8 tsp pepper
2 cups cooked cubed chicken
2/3 chopped mushroom
1/2 cup chopped celery
2 pkgs crescent rolls
4 tbsp butter (melted)
seasoned bread crumbs
1 can cream of chicken soup
1/2 cup milk
Cream together cream cheese, butter and pepper. Stir in chicken, mushrooms and celery. Separate crescent rolls into triangles. Roll each one slightly with a rolling bin to make them a little larger. Put a heaping spoonful into the center of each roll and roll them into bundles. Seal any openings. Dip each roll into melted butter and then roll them in bread crumbs. Bake on a cookie sheet at 375ºF for about 20 minutes. Heat soup and milk together and serve as gravy for the bundles.
Grilled Flank Steak with Chimichurri: This is Bren's choice, and he will be making this one (but never fear I will still blog about it). This recipe came from the Men's Health Magazine. Bren makes this one just for the simple fact that its on his BBQ (and his BBQ is his baby. Plus he's much better at BBQing then I am). This is a common appearance on our table as well.
12 oz flank, skirt, or sirloin steak
1/2 cup finely chopped fresh full leaf parsley
1 bunch scallions
3 tbsp red-wine vinegar
2 tbsp water
3 cloves garlic minced
1/2 tsp salt
1/2 tsp dried red-pepper flakes
1/2 tsp coarsely ground black pepper
1/4 cup olive oil
salt and pepper to taste
1. To make the chimichurri sauce, mix the vinegar, water, garlic, salt, pepper flakes, and black pepper. Whisk in the oil. When everything's blended, whisk in the parsley.
2. Preheat a grill or grill pan on high. Season the steak with salt and pepper and place it on the hot grill. For medium rare, cook it 3 to 4 minutes on each side, or until a thermometer inserted into the thickest part reads 140ºF. Trim the roots from the scallions and add the entire bunch to the grill. Just after you've flipped the steak. Cook the scallions until they're lightly charred, about 4 to 5 minutes.
3. Drizzle the steak with the chimichurri, and serve it with the grilled scallions.
Eat with a scoop of pinto beans or black beans and hot corn or tortillas. Makes 2 servings.
Skillet Fiesta Chicken & Rice: This recipe is from my Campbells 1-2-4 Dinners. I make this one often. Not only is it good, but its quick and easy.
1 tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbells Tomato Soup
1 1/3 cups uncooked instant rice
1/4 cup shredded cheddar cheese (1 ounce)
1. In medium skillet over medium-high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat.
2. Add soup, water and chili powder. Heat to a boil.
3. Stir in rice. Place chicken on rice mixture. Sprinkle chicken with additional chili powder and cheese. Reduce heat to low. Cover and cook 5 minutes or until chicken and rice are dine. Stir rice mixture. Makes 4 servings.
Dinner tonight was simple and quick. I didn't have much to make so I had to hunt around my kitchen for something. We ended up having Birdseye Oriental Stir Fry (freezer section), with chicken.
Bren and I LOVE chicken so you will see it on this blog often!
I cubed and cooked the chicken in peanut oil in my wok. I sprinkled a little bit of onion powder, garlic powder, and salt and pepper for a little flavoring. The stir fry has its own sauce so I didn't want to take away from that.
After the chicken was cooked I threw the stir fry in and followed the directions on the package.
Over all it was pretty good, probably not my favorite meal but quick and easy (which I like). My only complaints were: there were way too many carrots in there. I like carrots, but they brought it to a whole new level. I ended up taking half the carrots out and there were still a ton left. Also the water chestnuts. Honestly, does anyone like water chestnuts? They seem like a waste of space and a sorry excuse for food.
here is a picture of the final product.
Thanks for checking back! Hope you are as excited about my new blog as I am!!Until Tomorrow!