Running on Empty

I wrote yesterday about how we have been grilling everything this summer.  Sure enough, just in time for a going away dinner party with friends, our tank was completely empty.  I guess I will be eating my words that we will be grilling all of our dinner this week. 

We cranked up our oven and filled it to the brim with pork tenderloin and veggies.  Plan B worked out okay! 

Last night was so bittersweet.  Our dear friends, Carrie and Bryan, will be moving to Dallas next week.  We had one last dinner with them to send them off.  They quickly became very dear friends to us right after we moved to Austin.  They will be so missed!  We have learned so much from them through their friendship.  I have greatly admired their honesty, vulnerability, authenticity and servant hearts.  They have been wonderful friends.  We have had so many fun evenings of dinners at eachothers house and hours spent on the couch chatting.  We have been so blessed by both of them and their sweet daughter Charis.  I am excited to see how God uses them in Dallas.  

Can't wait to go visit them soon when baby Annabelle comes.  Glad they won't be too far away!  We will miss you Hendersons!

Menu Plan Monday

Friday:  Grilled Mahi, Cucumber Salad & Quinoa
Saturday:  My family is in town for for dad's bday!
Sunday:  Another detox salad, Strawberry Spinach Salad with Shrimp
Monday:  Pilgrim Sammies & Garden Salad
Tuesday:  Veggie burgers, salad and sweet potato fries
Wednesday:  A visit by Ruth! 
Thursday:  Butternut Risotto with baby bellas and a side salad

Menu Plan Monday

Weekend Dinner:  Farmer's Market Seafood Sausage, Carmelized Onion & Pear Salad, Cous Cous
Monday:  Seared Ahi, Citrus Salad & Roasted Sweet Potatoes
Tuesday: Ceviche, Jicama Slaw & Cheese Quesadillas
Wednesday: Greek Chicken & Sliced Tomatoes w/ Feta & Balsalmic
Thursday: Garlic Almond Chicken, Sauteed Veggies
Friday: Date Night!

Winner Winner Chicken Dinner: Mushroom Risotto (Part II)

I had felt really intimidated by risotto before I had ever made it before, but then read Jenna's blog and got some encouragement up to give it a shot.  It's a suprisingly simple preparation, just takes a bit of time and elbow grease to make it all come together.  Stir, Stir, Stir.  Thankfully, cooking is my way to decompress at the end of a day and this recipe worked like a charm.  Just as good as any glass of wine or hot bath :) 

In the spirit of having more vegetarian meals during our week I picked Portobellos for the mushrooms to have a hearty and "meaty" component.  You could add chicken, shrimp, etc.  if you wanted a protien. This would be satisfying as either entree or side dish.  It's pretty affordable, yet indulgent too.  Have I sold you on this one yet? 

This dish was inspired from a Bride and Groom cookbook we recieved from a wedding shower.  Here's my version below. 

2 T Olive Oil

1 diced yellow onion
1 pound Portobello mushrooms - bite sized
1 T minced garlic
1 T thyme
1 cup Arborio rice

4 C broth (I used chicken)

1/2 C White Wine

2 C Spinach

1 T butter

1/4 C grated parmesan cheese

Saute the onions in 2 tablespoons olive oil over medium heat until soft. Stir in the garlic and thyme and cook a couple minutes then add and sauté the mushrooms with the onions. Stir in the rice and cook with vegetables and seasonings.  Add the wine and stir until it has reduced and soaked into the wine.  In another sauce pan, heat the broth until it simmers.  Start adding the broth quarter cup at a time. Stir well and adjust your burner so the broth simmers. Each time the broth cooks down to a thick sauce, stir in another half cup, until the broth is gone and the rice is soft.  Stir in 2 C of fresh spinach until wilted.  When the rice is done, stir in the cheese and butter. Salt and pepper the risotto to taste. Serve with grated Parmesan on top.

Winner Winner Chicken Dinner: Stuffed Chicken (Part I)

This week we had two big winners that turned out pretty darn good (if I say so myself).  I couldn't decide on which one to share, so I thought I would share both.

The stuffed chicken that we have come up with is a really simple prep and is somewhat of a flexible recipe that you can change up, depending on what is in your fridge or pantry.  It can be a bit tricky if you aren't a very patient person (I lack skills in that department) because it can take a while to bake since it's stuffed with yummy goodness. Besides patience, this recipe doesn't take too much skill and can be a crowd pleaser that's almost guaranteed to impress. This is another one that's mostly kept in my head - so here's my best effort at writing it out.

Ingredients:
2 Chicken Breast  - Boneless & Skinless
1/4 C (ish) of a creamy herbed cheese (I like boursin - you could also use some cream cheese if that's all you had and add some of your favorite seasonings)
Small handful of diced onion
1 C Frozen or Fresh Spinach Chopped
4-6 Sundried Tomatoes chopped
Small handful of shredded cheese (I like mozzarella or Parmesan)
Salt & Pepper

Directions:
The most important part of this recipe is to POUND OUT your chicken breast!  I like to sandwich the breasts in between 2 pieces of saran wrap and give it a go with my meat mallet.  Such a good way to de-stress after a long day!  In a small mixing bowl, combine the cheeses, vegetables and seasonings.  Stir together until slightly creamy, but not too dry.  Add salt and pepper to taste.  Season chicken breasts on both sides with salt and pepper and spread half of the mixture on top of the breast.  Roll up breasts and secure with toothpicks.  Season the outside of the chicken. Bake at 400 for approximately 30 minutes in a foil lined baking dish.  Ensure that it's cooked all the way through - it will take longer than you think!

You could add sliced mushrooms, artichoke, olives, fresh basil, tomatoes, different kinds of cheeses, etc. to switch it up.  A surprisingly easy, yet gourmet tasting, weeknight meal!

Recipe #2 of the week coming soon!

Winner Winner Chicken (Breakfast) Dinner: Gloop

This week's favorite recipe was actually from Catherine's Bachelorette party and not from my weekly menu plan.  It was a perfect "sustenance" pre wine tasting for all of the ladies! 

This recipe is near and dear to me since it is what my family eats for Christmas morning each year.  The official name of the casserole is "Gloop."  It's one of my favorites to bring for brunches and is really simple, plus you can prepare it the night before and just bake it up in the morning.  I love adding mushrooms to the mix, but if you don't have them on hand it is just fine without.   Hope you enjoy as much as I do!

6 eggs slightly beaten

6 slices of bread cubed
1 cup grated sharp cheese
2 cups milk
1 tsp. salt (or less)
1 t. dry mustard
1 lb sausage.

Brown sausage and drain. Meanwhile beat eggs and add rest of ingredients followed by sausage.  Refrigerate at least 12 hours in a 13 x 8 pan.  Bake at 350 for 45 minutes.  Optional extras: mushrooms, onion

Menu Plan Monday

The work travel picks up for me this week, so I will leave B to fend for himself more than most weeks (nothing that he can't handle).  Attempting to use up some things we have had in the pantry or freezer for a while.  Also trying to incorporate at least one vegetarian dish per week - both health and cost savings in mind.  How "green" of us!


Monday:  Mushroom Risotto & Salad 
Tuedsay:  Leftovers for hubby
Wednesday:  Stuffed Chicken, quinoa & zuchinni
Thursday:  Fish Tacos & Black Beans
Friday:  Date night!  Pre-valentines date! :)

Winner Winner Chicken (Salmon) Dinner: Herb Crusted Salmon and Creamed Spinach

Our favorite dinner this week was our Herb Crusted Salmon with Creamed Spinach.  Both of these recipes are the kind that just kind of "sit" in my head and I don't really have them on paper or have specifics on how I make them again and again (I know, not helpful at all).  That said, I think I'll take a stab and putting these recipes down here.  Kinda fun that I actually get to claim them as my own! 

Disclaimer:  If you give these a try and they don't turn out....I'm sorry!  They are more of a little of this, a little of that type creations!  So, good luck!

Herb Crusted Salmon
I make this salmon by creating a herb paste in a small prep bowl.  I start with a large amount of dried dill (maybe 1.5 T), add in some garlic (1 clove fresh), 1/4 t of oragano, 1/4 t of garlic, 1 pinch of red pepper flakes or a couple shakes of Tabasco, 1/4 onion salt, some freshly cracked pepper and a pinch of sea salt.  I then add enough olive oil to turn this into a paste.  I also add about (depending on how much you like mustard) a spoonful of dijon mustard.  Spread this paste over the top of your fish.  Line a baking dish with foil (much easier clean up!) and bake at 375 to your desired temperature.  When I start seeing the white fat ooze out of the fish, it's usually close to being done and still moist enough too.  This usually takes about 20-25 minutes. 

Easy (and fairly healthy) Creamed Spinach
Sometimes I just want a little more indulgence to my veggies.  This is a great way to get the nutrients from fresh, green veggies and still have a satisfying, warm side dish.

Take 1/2 bag of fresh spinach (I sometimes incorporate about 1/2 a bag of defrosted chopped frozen spinach) and julliane the leaves.  Finely dice 1/2 yellow onion and throw both veggies into a mixing bowl.  Add in 1/2 cup light sour cream, a small handful of grated parmesean, salt, pepper and 1-2 cloves of garlic.  Stir together to form a mixture that is moist, but not overly wet.  Spray a shallow baking dish with Pam and spread in mixture to the dish.  Top with small amount of sprinkled parmesan and some panko breadcrumbs if you desire.  Bake for about 30 minutes at 350 until the spinach is hot all the way through and the cheese is melted on top.  Serve hot. 

Are these recipes helpful?  Is anyone trying these?  Should I keep going down this path with the blog? Would love your feedback!

Menu Plan Monday

Monday:  Corn Chowder and Greens Salad
Tuesday:  Antipasti Salad
Wednesday:  Pork Tenderloin with Lentils and Broccoli
Thursday:  Kale and White Bean Soup
Friday:  Catherine's Bachelorette party!

Winner Winner Chicken Dinner: Dijon Crusted Chicken

Friday's dinner was our favorite of the week by far.  I ended up not being 'wowed' by the coffee braised brisket - I thought for sure that would be the winner this week.  Friday's chicken was moist and so flavorful.  I'm not usually one that's keen on breading, but this was just enough to have a warm, satisfying winter meal but not be too overpowering.  If you don't like mustard, you might not be a fan of this chicken. I happen to love it, so this dish was a standout for me this week.  I served it with a wild rice dish that had cranberries, onions and lots of fresh herbs and some green beans with almonds.  Enjoy!

1/3 Cup Dry Breadcrumbs

1 T greated Parm

1 t Italian Seasoning
1/2 t dried thyme
1/4 t salt
1/4 t pepper
Boneless skinless chicken breast pounded out
2 T Dijon mustard
1 t olive oil
1 t butter

Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture. In a large skillet cook chicken in oil and butter over medium heat for 5-6 minutes on each side until cooked through. 

Adapted from Taste of Home

Menu Plan Monday (Sunday edition)

I have a special post for a special day coming tomorrow, so today's edition of Menu Plan Monday comes to you a day early! 

Monday:  Homemade Pizza topped with roasted corn, grape tomatoes, goat cheese, basil and arugula (LGO style) with Salad
Tuesday:  Grilled chicken with Brussel Sprouts with lemon vinegarette and cous cous
Wednesday:  Herb crusted salmon with creamed spinach
Thursday:  Gnochi and chicken sausage with homemade red sauce and salad
Friday:  Dinner with the Kersey's :)

Menu Plan Monday

We're really getting back into the swing of our normal routine this week.  Hopefully, no more sickness (I was down for the count all last week) and I think our Gospel Community (Small Group) starts back up for the 'semester'.  Isn't it funny to think in terms of semesters when you're not in school anymore?  Some oldies and some goodies mixed in below.  A couple inspirations taken from Real Simple again - looking foward to seeing how they turn out.  Good thing my hubby doesn't mind trying new things and rarely turns up his nose at my cooking experiments.  :)

Monday:  Pork Tenderloin over salad w/ Quinoa
Tuesday:  Out to dinner with friends!
Wednesday:  Slow Cooker Coffee Braised Brisket with Carrots and Potatoes with a side salad
Thursday:  Dijon Chicken with Wild Rice with Cranberries and Green Beans
Friday: Salmon Feta Pasta w/ Salad

Meal of the Week Winner: Marinated Flank Steak

We voted this week's favorite dinner to be the Flank Steak we grilled for date night. My aunt put together a calendar for our family last year that included a bunch of our family's favorite recipes.  Each family unit submitted one of their favorites.  I found the flank steak recipe in the calendar and decided to give it a try.   I think this is the recipe similar to the one my grandma used to make.  I marinated during the day and Blake did a great job grilling for us.  We topped it with sauteed onions and mushrooms with a little red wine.  A lovely date night for two!

1/2 cup ketchup
1/2 cup water
1 t salt
1 t pepper
2 T sugar
2 T cider vinegar
2 T Worcestershire
2 T olive oil
2 T soy sauce
1 T Mustard (dijon)

Stir together and pour over steak.  Marinate for up to 2 days.  (Overnight works best) Grill to desired temperature.  Allow to sit for a few minutes before slicing.

Menu Plan Monday

Last week turned out to be quite the social week so we didn't end up having the Curry Shrimp or Pork Tenderloin as planned.  That said, they are showing up again on our menu for the week.  Bon Appetit!

Monday:  Curry Shrimp with Snow Peas Over Rice
Tuesday:  Pork Tenderloin with Honey Lemon Glazed Carrots and Salad
Wednesday:  White Bean Chicken Chili with cornbread toppers
Thursday:  Steak, Sweet Potato Fries, Salad
Friday:  Alexis comes to visit!!!!!!!!!!!!!  Dinner out most likely at one of our favorite local spots

Meal of the Week Winner: Chicken Fajitas with Sweet Potato and Poblano Peppers

Photo from RealSimple.com

This was by far my favorite meal of the week that we cooked from home.  Another favorite was the white bean and tomato basil side dish from earlier in the week.  This was a tasty dish that B and I threw together - inspired from Real Simple's November issue.  We had a couple friends over and I think they enjoyed it as well!

On a side note - I've been trying to cut out recipes or ideas that inspire me for my weekly menu plans and put them into a notebook.  It's been fun to try a few new things recently.  I would have never picked sweet potato in fajitas but it was yummy!  Here is my best idea of what I actually put together to make the dish....

1 large sweet potato (about 12 ounces), peeled and cut into 1⁄4-inch pieces
1 medium onion, thinly sliced
1 large poblano pepper, seeded and thinly sliced
kosher salt and black pepper
4 Chicken breasts or the chicken tenders ( Marinated for about 1/2 a day in the following:  1/2 packet taco seasoning, juice of 1 lime, 1 T worchester, 2 T Apple Cider Vinegar, 2T Cumin)
Heat one turn of oil in a large skillet over medium heat. Add the sweet potato, onion, poblano, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing occasionally, until tender, 10 to 12 minutes.  Meanwhile, light the grill and cook marinated chicken tenders until cooked completely through but still juicy!

Serve in fresh tortillas (the ones you have to cook up in the skillet) and top with sour cream and cheese.  We served it with Spanish rice, my mom's black beans (recipe upon request) and margaritas! Ole!

Black Eyed Peas and Football

No, I'm not talking about Fergie and Will I Am. 

B and I have had the chance to spend our last 4 new years eves and days together despite some long distance dating along the way.  We have fun memories of Tempe Beach park parties, piano bars, nice dinners at home with friends, falling asleep before midnight and nights out on the town with friends or just the two of us.  One tradition that seems to have stuck is our Black Eyed Peas (or Hoppin Johns) new years day meal and lots of football.  Our tradition would not be complete without "Blake's Secret Cornbread" and some Chili to go along with it. :)

I thought I would share the recipe for the Hoppin Johns.  Most people think about black eyed peas and turn up their nose.  I think this recipe might change their minds.  It's full of flavor and really satisfying.  You have to eat them for good luck anyway, so you might as well enjoy it!

3 Cups Black Eyed Peas (Fresh is best - but Frozen or Dried are good substitutes.  Avoid canned)
1.5 C Yellow Onion Chopped ( I tend to add a little extra, maybe up to 2 C)
1 C Celery Chopped
1 C Bell Peppers ( I like both red and Green)
1 T Minced Garlic ( I also go pretty heavy here, maybe double it)
1.5 T Thyme
1 t red pepper flakes
1 t Cayenne
1 Bay Leaf
2 C Chicken Broth
1 Can diced tomatoes
Salt and Pepper
1-2 Links of your favorite cooked sausage
3/4 C Green Onion
2 C. White Rice

Soak black eyed peas (if needed).
In large pan coat with olive oil and add onion and saute on med high heat.  Add celery and bell pepper until vegetables are soft.  Add spices and garlic then stir in beans.  Add can of tomatoes (with juices) and cover with broth.  Bring to boil and then reduce heat to simmer for 15-20 minutes.  Salt and Pepper to taste.  Add in sliced sausage links and top with green onion before serving.  Serve over cooked white rice with extra hot sauce. We like ours more like a soup - so add more broth if you would like.  Always better on day two or three!
Enjoy!

This also sounds quite delish!  A great alternative for some obligatory BEPs!
http://thepioneerwoman.com/cooking/2010/12/zannies-black-eyed-pea-dip/

Menu Plan Monday

B and I feel like we need a detox after all of our holiday eating.....Here are our (somewhat) healthy options to get us back on track for the week:

Monday: Grilled Chicken with White Bean/Tomato Basil Salad and Sauted Spinach
Tuesday:  Date Night!  Paella!
Wednesday:  Curry Shrimp and Snow Peas over brown rice
Thursday:  Pork Tenderloin with Honey Lemon Glazed Carrots and Salad
Friday:  Chicken Fajitas with Sweet Potato and Poblano Peppers

I'm hoping to post our favorite recipe of the week after they are 'taste tested'.  Stay tuned!

Menu Plan Monday

This week's plan is again cut short due to my work travel schedule (when is it gonna stop?!). I'm off to Chicago early this week for our annual Region Sales meeting. These meetings never disappoint - just need to get my game face on to be "on" the whole time. If you are in sales, you know exactly what I'm talking about. When I get back, I plan to whip up some yummy meals for my sweetie!


Monday: Cubs game :)


Tuesday: Dinner in the City!


Wednesday: Return home - Grilled Pineapple Turkey Burgers & corn on the cob

Thursday: Date night! Grilled Pork Tenderloin with Tomato and Watermelon Salad

Friday: Kabobs on the grill!

Menu Plan Monday

This week's effort is to clean out my freezer and refridgerated condiments and spend as little as possible on my groceries, using what I already have in the fridge/pantry. I like a little challenge to spice things up!

Monday: slow cooked pulled chicken (cooked in some salsa/enchilada sauce) with caramelized onions. served with stuffed zuchini (frozen corn and canned black beans)

Tuesday: shrimp and spinach whole wheat pasta with lemon white wine sauce (frozen shirmp and spinach)

Wednesday: goodbye to steve and brett - BBQ shredded chicken in the crock pot!

Thursday: Asain Stir Fry (use the Trader Joe's frozen edemame medley) with ginger root (in fridge) over brown rice with chicken

Friday: Jet setting again!

Menu Plan Monday

Well friends, this week I won't be cranking out gourmet meals for me and the hubs beacuase once again, I am traveling. Lots of left overs from the shower we threw this weekened are in store for B while I'm away. I promise to have some creative ideas brewing for the next couple weeks!