Sunday, June 12, 2011
In the Kitchen
In the kitchen with my four year old making Raspberry Rhubarb Crisp from Junior League of Seattle. We also made GOOP's Black Beans...a new favorite with our Chipolte Chicken Tacos.
Sunday, April 3, 2011
Menu of the Week
Sunday - Chipotle Chicken Tacos, Black Beans and Restaurant Style Salsa. This meal is a staple in our home. We sometimes make it twice a week. The chipotle chicken is that good!
Chipotle Chicken
adapted from sunset magazine
1/2 cup chopped onion
1 tablespoon olive oil
1/2 teaspoon cumin seeds
1/2 teaspoon dried oregano
1 to 2 canned chipotle chilies, chopped (one chili goes a long way)
2 tablespoons tomato paste
3/4 cup water
1 tablespoon white vinegar
2 cups shredded chicken (use roasted chicken from grocery store)
In a pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes. Add cumin seeds and oregano; stir until fragrant, about 30 seconds. Add chilies, tomato paste, vinegar, and 3/4 cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and simmer for 5 to 10 minutes.
Monday - Shore Lunch Minestrone soup and Pumpkin Muffins. See last week's post.
Notes: After making Deb's pumpkin muffins nearly two to three times a month, I have been experimenting with the ingredients to make them a little more healthy for my kids. See revised recipe after the jump.
Tuesday - Dijion Chicken from QFC.
Wednesday - Flank Steak + Baked Spring Risotto
Thursday - Pasta ala Vodka and a Simple Salad.
Flank Steak and Pasta ala Vodka recipe forthcoming...
Chipotle Chicken
adapted from sunset magazine
1/2 cup chopped onion
1 tablespoon olive oil
1/2 teaspoon cumin seeds
1/2 teaspoon dried oregano
1 to 2 canned chipotle chilies, chopped (one chili goes a long way)
2 tablespoons tomato paste
3/4 cup water
1 tablespoon white vinegar
2 cups shredded chicken (use roasted chicken from grocery store)
In a pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes. Add cumin seeds and oregano; stir until fragrant, about 30 seconds. Add chilies, tomato paste, vinegar, and 3/4 cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and simmer for 5 to 10 minutes.
Monday - Shore Lunch Minestrone soup and Pumpkin Muffins. See last week's post.
Notes: After making Deb's pumpkin muffins nearly two to three times a month, I have been experimenting with the ingredients to make them a little more healthy for my kids. See revised recipe after the jump.
Tuesday - Dijion Chicken from QFC.
Wednesday - Flank Steak + Baked Spring Risotto
Thursday - Pasta ala Vodka and a Simple Salad.
Flank Steak and Pasta ala Vodka recipe forthcoming...
Sunday, March 27, 2011
Menu of the Week
Sunday - Perfect Roast Chicken a la Jaime Oliver. My first roast chicken. I wasn't sure how to tuck the wings so I found the play by play here. Mashed potatoes and roasted carrots.
Monday -Baked Ziti with Mozzarella and Parmesan. Simple Salad.
Tuesday - Pesto Pasta w/ leftover Roast Chicken and frozen Peas.
Wednesday - Ina's Sliders, Salt and Vinegar Chips, Fruit.
Thursday - Tomato soup and Grilled Cheese Sandwiches.
Friday - Open.
**update**
The Baked Ziti was a huge hit as were the sliders. Be careful not to over cook the noodles in the Baked Ziti...
Monday -Baked Ziti with Mozzarella and Parmesan. Simple Salad.
Tuesday - Pesto Pasta w/ leftover Roast Chicken and frozen Peas.
Wednesday - Ina's Sliders, Salt and Vinegar Chips, Fruit.
Thursday - Tomato soup and Grilled Cheese Sandwiches.
Friday - Open.
**update**
The Baked Ziti was a huge hit as were the sliders. Be careful not to over cook the noodles in the Baked Ziti...
Sunday, March 20, 2011
Menu of the Week
Sunday - Ina's Lemon Chicken Breast, Roasted Carrots (I leave out the herbs) + Spaghetti for the kids. Super easy and good.
Pre-make Baked Rigatoni. .
Ina's Lemon Chicken Breast
1/4 c olive oil
9 cloves of garlic
1/3 cup dry white wine (optional)
1 Tbsp grated lemon zest (2 lemons)
2 Tbsp freshly squeezed lemon juice
1 1/2 tsps dried oregano
1 tsp minced fresh thyme leaves
4 boneless chicken breasts, skin on 6 to 8 oz
1 lemon
Preheat the oven to 400 degrees. Warm the olive oil in a small saucepan over medium low heat, add the garlic, and cook for just one minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 tsp of salt and pour into a 9x12 baking disk.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breast with oil and sprinkle with salt and pepper. Cut the lemon in eight wedges and tuck among chicken.
Bake for 30 to 40 minutes, until chicken is done and skin is lightly browned. If the chicken isn't browned enough stick it under the broiler for 2 minutes (set the timer)! Cover the pan with foil for 5 to 10 minutes and let rest. Sprinkle with salt and pepper and serve with pan juices. Bon appetit!
Monday - Bake Giada's Rigatoni with Bechamel Sauce. Simple salad.
Tuesday - Parmesan Chicken from QFC and leftover rigatoni.
Wednesday - Dinner at the Smith's
Thursday - Leftovers
Friday - Shore Lunch Minestrone Soup and Cornbread Muffins. Add arugula to soup and cook for at least 40 minutes. The soup is too spicy for kids so they'll have pesto pasta. I keep pesto in the freezer and add frozen peas with the pesto and bow tie pasta.
Pre-make Baked Rigatoni. .
Ina's Lemon Chicken Breast
1/4 c olive oil
9 cloves of garlic
1/3 cup dry white wine (optional)
1 Tbsp grated lemon zest (2 lemons)
2 Tbsp freshly squeezed lemon juice
1 1/2 tsps dried oregano
1 tsp minced fresh thyme leaves
4 boneless chicken breasts, skin on 6 to 8 oz
1 lemon
Preheat the oven to 400 degrees. Warm the olive oil in a small saucepan over medium low heat, add the garlic, and cook for just one minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 tsp of salt and pour into a 9x12 baking disk.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breast with oil and sprinkle with salt and pepper. Cut the lemon in eight wedges and tuck among chicken.
Bake for 30 to 40 minutes, until chicken is done and skin is lightly browned. If the chicken isn't browned enough stick it under the broiler for 2 minutes (set the timer)! Cover the pan with foil for 5 to 10 minutes and let rest. Sprinkle with salt and pepper and serve with pan juices. Bon appetit!
Monday - Bake Giada's Rigatoni with Bechamel Sauce. Simple salad.
Tuesday - Parmesan Chicken from QFC and leftover rigatoni.
Wednesday - Dinner at the Smith's
Thursday - Leftovers
Friday - Shore Lunch Minestrone Soup and Cornbread Muffins. Add arugula to soup and cook for at least 40 minutes. The soup is too spicy for kids so they'll have pesto pasta. I keep pesto in the freezer and add frozen peas with the pesto and bow tie pasta.
Sunday, March 13, 2011
Menu of the Week
Sunday - Leftovers. Prepped for the work week. I made Enchiladas and Giada's Bolognese (meat sauce).
Monday - Baked the Enchiladas, heated Refried Beans and made a Simple Salad.
Tuesday - Reheated Giada's Bolognese and cooked the spaghetti. Grant said this recipe was a keeper. The kids didn't care for the parsley so I'll use less next time.
Wednesday - Leftover Enchiladas.
Thursday - Asian Flank Steak and Sweet Slaw. Delicious and easy to make. I used one red pepper instead of two. Definitely will make it again.
The kids are at grandma's house this weekend. Parent's weekend out.
Friday - Five Bistro in Edmonds
Saturday - Azul in Mill Creek
Monday - Baked the Enchiladas, heated Refried Beans and made a Simple Salad.
Tuesday - Reheated Giada's Bolognese and cooked the spaghetti. Grant said this recipe was a keeper. The kids didn't care for the parsley so I'll use less next time.
Wednesday - Leftover Enchiladas.
Thursday - Asian Flank Steak and Sweet Slaw. Delicious and easy to make. I used one red pepper instead of two. Definitely will make it again.
The kids are at grandma's house this weekend. Parent's weekend out.
Friday - Five Bistro in Edmonds
Saturday - Azul in Mill Creek
Friday, November 27, 2009
Giving Thanks
I am thankful for two guys, a girl (and a pizza)!
Pizza Bianca with Caramelized Onions after the jump!
Friday, November 6, 2009
Saturday, October 24, 2009
Please Standby for Baked Goods
We've been baking. It's not the most healthiest kind of baking either, but it is good.
I made an apple tart for Grant's birthday. Stop by I'll make you one too!
We also made carmel apples last night. What a terrible mother I am for not letting my son have one before bedtime. I think we'll have them for breakfast.
Sunday, October 18, 2009
Rainy Days
A large gray cloud sits over my house so when I came across these cheerful baby shower photos I knew I needed to post them. I love hosting showers. Please someone get married or have a baby soon.
Angel's Shower
Angel's Shower
Saturday, October 3, 2009
What's for Breakfast
We have a loaf of banana bread on hand at all times. Why you ask? It's the only thing that gets my little man out of bed with a smile on his face. Let's just say Hudson is not a morning person. I don't blame him. I don't like getting up at 6 am either.
Here's a recipe for our favorite banana bread. We've tried a lot of recipes and this is the best! Don't be afraid of crisco. It's not like we're making frosting or anything.
Get the recipe after the jump.
Here's a recipe for our favorite banana bread. We've tried a lot of recipes and this is the best! Don't be afraid of crisco. It's not like we're making frosting or anything.
Get the recipe after the jump.
Friday, September 25, 2009
And So It Begins
Fall is officially here. We miss long days and warm weather, but overall we're happy fall is here. Hudson returned to preschool full time and Hayden started day care.
Game Day
We took Hudson to a Mariners game last weekend. He lasted seven and a half innings. Not too shabby for his first ballgame outing.
Saturday, September 19, 2009
Happy Girl
Out of guilt for not having nearly enough photos of Hayden, I took to the camera and snapped a few hundred photos of my girl.
Wednesday, September 9, 2009
Happiness in a Bowl
Guess what arrived on my doorstep this weekend? Latte bowls from Anthropologie. I couldn't decide on a color so I bought two sets. We're having banana splits drenched in hot fudge every night. Hudson calls them hot split sundaes.
Tuesday, September 8, 2009
Tomato Goodness
We have an abundance of tomatoes in our house so were putting them to good use in Tomato Tarts. This recipe comes from Sunset magazine and it's a favorite among kids and adults.
Enjoy!
Tomato Tart
Enjoy!
Tomato Tart
Makes 20 3-in. squares
Ingredients
7 sheets filo dough, thawed
4 tablespoons unsalted butter, melted
7 tablespoons grated parmesan cheese, divided
1 cup very thinly sliced onion
1 cup shredded mozzarella cheese
6 Roma tomatoes, cut into 1/8-in.-thick slices. Make sure to use a sharp knife.
1 tablespoon fresh basil chiffonade or thyme
Salt
freshly ground black pepper
Preheat oven to 375°. Line a large cookie sheet with parchment paper and spray paper with cooking spray. Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tbsp. parmesan. Repeat layering 5 more times (with filo, butter, and parmesan), pressing each sheet firmly so it sticks to sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 tbsp. parmesan.
Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly. Salt and pepper to taste.
Bake until filo is golden brown, 30 to 35 minutes. Sprinkle with basil. Cool 5 minutes, then serve.
Ingredients
7 sheets filo dough, thawed
4 tablespoons unsalted butter, melted
7 tablespoons grated parmesan cheese, divided
1 cup very thinly sliced onion
1 cup shredded mozzarella cheese
6 Roma tomatoes, cut into 1/8-in.-thick slices. Make sure to use a sharp knife.
1 tablespoon fresh basil chiffonade or thyme
Salt
freshly ground black pepper
Preheat oven to 375°. Line a large cookie sheet with parchment paper and spray paper with cooking spray. Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tbsp. parmesan. Repeat layering 5 more times (with filo, butter, and parmesan), pressing each sheet firmly so it sticks to sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 tbsp. parmesan.
Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly. Salt and pepper to taste.
Bake until filo is golden brown, 30 to 35 minutes. Sprinkle with basil. Cool 5 minutes, then serve.
Wednesday, August 19, 2009
We All Scream for Ice Cream
Literally, my kids screamed the entire way to Wallingford. The cell phone was ringing off the hook (unreachable in the backseat of the car), Miss Hayden was whaling and Hudson had his hands over his ears. Priceless.
That said, we stumbled upon the most delicious ice cream at the Wallingford farmers market - strawberry rhubarb. We had to try an ice cream bar because it was double dipped in chocolate. We'll definitely return next week to try another one of Whidbey Island Ice Cream Company's yummy flavors. I have my eye on vanilla lavender.
That said, we stumbled upon the most delicious ice cream at the Wallingford farmers market - strawberry rhubarb. We had to try an ice cream bar because it was double dipped in chocolate. We'll definitely return next week to try another one of Whidbey Island Ice Cream Company's yummy flavors. I have my eye on vanilla lavender.
Thursday, August 13, 2009
Monday, August 10, 2009
Sunday, August 9, 2009
Good Food
Who knew adding cream cheese to bruschetta would be so good! Hudson calls these "appletizers"! We picked up a few of the tomatoes at Lake Cavanaugh Farms. They have the most delicious produce.
Bruschetta
6 roma tomatoes or two large tomatoes, chopped
2 cloves minced garlic
1 tablespoon olive oil
1 to 2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup reduced fat cream cheese
1 baguette
Preheat the oven on broiler setting.
In a large bowl, combine tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 20 minutes. Cut the baguette into 3/4-inch slices on the diagonal. Brush bread with olive oil. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Smear each slice with cream cheese. Divide the tomato mixture evenly over the baguette slices.
Bruschetta
6 roma tomatoes or two large tomatoes, chopped
2 cloves minced garlic
1 tablespoon olive oil
1 to 2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup reduced fat cream cheese
1 baguette
Preheat the oven on broiler setting.
In a large bowl, combine tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 20 minutes. Cut the baguette into 3/4-inch slices on the diagonal. Brush bread with olive oil. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Smear each slice with cream cheese. Divide the tomato mixture evenly over the baguette slices.
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