So I'm not perfect. My best laid plains go haywire sometimes. Things just did not go as planned today. I had to stay at work longer than expected, and my daughter's softball game went into extra innings. When I finally got home, I had to think fast as to what to pull together for dinner.
I had a couple of chicken breasts in the fridge. Quickly scanning the cupboards, I found a package of instant mashed potatoes. I also had some frozen peas in the freezer.
I cut the chicken into bite sized pieces and dipped them in raw egg, and then coated with a bread crumb and corn meal mixture. I wish I could actually point to a recipe, but all I did was crack a couple of eggs into a bowl and lightly beat them. I then dipped the chicken pieces into the egg bath and coated them with a crumb mixture of about 1/4 cup corn meal and 1 cup breadcrumbs.
I then placed the coated chicken pieces into a frying pan with a little bit of olive oil and butter and cooked about 4 minutes on each side.
In the meantime, I prepared the instant mashed potatoes (the ones you can get at Costco are really quite tolerable and are made from real ingredients: I promise). I took some frozen peas and nuked them warm. Presto. Desperation dinner.
Dip the chicken nuggets in bbq sauce, Ranch dressing, or honey mustard. yummmmmm
No, this is not a gourmet, company dinner. However, it fills the bellies without complaints and is quick and easy.
Monday, March 17, 2008
Saturday, March 15, 2008
Safeway Delivery
If you have the opportunity to grocery shop online, I highly recommend you do so -- even IF they have a delivery fee. Your time is worth more than whatever the delivery fee may be. Personally, I have never paid a delivery fee because I always get coupons for "free delivery" e-mailed to me from Safeway. I'm sure wherever you live you can get coupons for free delivery. Check out your local online grocers.
It's soooo much easier to shop online for groceries than waste any precious time at the grocery store. You've got better things to do than grocery shop like watching paint dry and grass grow. Another added bonus is that you're not apt to purchase any impulse items because you'll have a list for your items needed for the week. Plus, you won't have any children begging you for that box of Sugar Snaps or other impulse items that zap cash from your wallet.
This is where planning becomes critical. Again, don't try to plan gourmet meals. SIMPLE IS GOOD. Take a look at your calendar for the upcoming week for appointments, sports practices, and nights where you know you just won't feel like doing any cooking for whatever reason. Plan your SIMPLE meals and order online.
After a couple of weeks you'll find a rhythm. Once you're on the online grocery gig, you'll wonder why you ever wasted your weekends doing it.
It's soooo much easier to shop online for groceries than waste any precious time at the grocery store. You've got better things to do than grocery shop like watching paint dry and grass grow. Another added bonus is that you're not apt to purchase any impulse items because you'll have a list for your items needed for the week. Plus, you won't have any children begging you for that box of Sugar Snaps or other impulse items that zap cash from your wallet.
This is where planning becomes critical. Again, don't try to plan gourmet meals. SIMPLE IS GOOD. Take a look at your calendar for the upcoming week for appointments, sports practices, and nights where you know you just won't feel like doing any cooking for whatever reason. Plan your SIMPLE meals and order online.
After a couple of weeks you'll find a rhythm. Once you're on the online grocery gig, you'll wonder why you ever wasted your weekends doing it.
Thursday, March 13, 2008
Hamburgers
Another family favorite is the good ol' hamburger. I like to buy meat in large quantities, then bring it home and separate it into family-sized portions. Here's what I do for hamburgers:
Purchase the largest package of good quality hamburger you can find on sale;
Bring it home and dump it into a large bowl;
add a couple of eggs (to act as a binder);
toss in some seasonings (I like Pappy's seasoning);
Make hamburger patties until you turn blue in the face. *Note: Do not over mix or overwork the meat -- it will make it tough. Freeze the patties separated by waxed paper in gallon sized zip lock bags. I will also toss in the bag some cheese slices as well to freeze with the burgers -- that way you'll know you have cheese on hand to put on top of the burgers and you won't be scrounging about in the frige muttering to yourself, "I could have sworn I had some cheese in here that I could use for the burgers."
Save yourself the time and frustration. Package together everything so all you have to do is grab one thing out of the freezer and be on auto pilot. This goes for buns as well as condiments.
Now.... you have ready made hamburgers at your command that are ready when you are. Just grill and eat.
Purchase the largest package of good quality hamburger you can find on sale;
Bring it home and dump it into a large bowl;
add a couple of eggs (to act as a binder);
toss in some seasonings (I like Pappy's seasoning);
Make hamburger patties until you turn blue in the face. *Note: Do not over mix or overwork the meat -- it will make it tough. Freeze the patties separated by waxed paper in gallon sized zip lock bags. I will also toss in the bag some cheese slices as well to freeze with the burgers -- that way you'll know you have cheese on hand to put on top of the burgers and you won't be scrounging about in the frige muttering to yourself, "I could have sworn I had some cheese in here that I could use for the burgers."
Save yourself the time and frustration. Package together everything so all you have to do is grab one thing out of the freezer and be on auto pilot. This goes for buns as well as condiments.
Now.... you have ready made hamburgers at your command that are ready when you are. Just grill and eat.
Monday, March 10, 2008
Slow Cooker Potato Soup
Here's one of my favorite "go to" meals that is on the lighter side, but still very filling and satisfying. Plus, it's very inexpensive to prepare. Even my picky daughter will eat this.
4 potatoes peeled and cubed (about 1.5 pounds)
28 oz. vegtable or chicken broth
1/4 cup butter
1 large onion chopped
1 carrot cut into small-ish chunks
2 chicken boullion cubes
dash of garlic powder
salt & pepper to taste
1 cup cream or milk* (don't add until blending at the end)
Place above ingredients (but not the milk) in a slow cooker for about 8-10 hours on low. I usually toss this together in the morning prior to leaving the house. OR, you can assemble it the night before.
After mixture has cooked for 8-10 hours, remove lid from slow cooker and using a hand blender (a.k.a. boat motor), blend ingredients together along with mixing in 1 cup of milk until smooth. If you don't have a hand blender, you can use a regular blender by putting small batches of the soup in and blending until smooth. I LOVE my "boat motor" hand blender because I don't have to dirty, dismantle, and then clean another large appliance.
This soup has a rich, creamy texture without a lot of added fats. A lot of times I will add frozen peas at the very end to trick yet more vegtables into the family diet. The frozen peas (don't blend them into mush -- just put them in whole) gives the soup color and texture. If you're not fond of peas, leave them out.
If you're feeling in the mood, you can also add crumbled bacon and a dallop of sour cream for garnish on top at serving time.
Serve with a green salad and warmed, crusty french bread.
4 potatoes peeled and cubed (about 1.5 pounds)
28 oz. vegtable or chicken broth
1/4 cup butter
1 large onion chopped
1 carrot cut into small-ish chunks
2 chicken boullion cubes
dash of garlic powder
salt & pepper to taste
1 cup cream or milk* (don't add until blending at the end)
Place above ingredients (but not the milk) in a slow cooker for about 8-10 hours on low. I usually toss this together in the morning prior to leaving the house. OR, you can assemble it the night before.
After mixture has cooked for 8-10 hours, remove lid from slow cooker and using a hand blender (a.k.a. boat motor), blend ingredients together along with mixing in 1 cup of milk until smooth. If you don't have a hand blender, you can use a regular blender by putting small batches of the soup in and blending until smooth. I LOVE my "boat motor" hand blender because I don't have to dirty, dismantle, and then clean another large appliance.
This soup has a rich, creamy texture without a lot of added fats. A lot of times I will add frozen peas at the very end to trick yet more vegtables into the family diet. The frozen peas (don't blend them into mush -- just put them in whole) gives the soup color and texture. If you're not fond of peas, leave them out.
If you're feeling in the mood, you can also add crumbled bacon and a dallop of sour cream for garnish on top at serving time.
Serve with a green salad and warmed, crusty french bread.
Sunday, March 9, 2008
Homeless Shelter
Sometimes I think that I run a homeless shelter for stray animals and people. What does that have to do with cooking? Everything.
Today I was at the office figuring taxes. I had taken out some T-bone steaks for dinner for my immediate family of four. When I arrived home later than I expected, there were four extra mouths inside my home that were anticipating dinner.
How do I stretch the limited t-bone dinner I had originally planned for four people stretch to eight? Think fast.
I found some marinated chicken thighs in the freezer. I put them in the microwave for a quick defrost, and then sauteed them on the stove top to supplement the t-bone steaks.
I also put some day-old sourdough bread in the oven to warm. It tastes wonderful, and the crust has a nice crunchiness to it while the inside stays warm and chewy. It's a great filler.
I found a box of Kraft macaroni and cheese. It's a pantry item that I don't brag about, but comes in handy when picky kids show up.
With dinner I also served a spinach salad and twice baked potatoes. Between everything that was put out, there was enough to feed everybody. Whew.
Today I was at the office figuring taxes. I had taken out some T-bone steaks for dinner for my immediate family of four. When I arrived home later than I expected, there were four extra mouths inside my home that were anticipating dinner.
How do I stretch the limited t-bone dinner I had originally planned for four people stretch to eight? Think fast.
I found some marinated chicken thighs in the freezer. I put them in the microwave for a quick defrost, and then sauteed them on the stove top to supplement the t-bone steaks.
I also put some day-old sourdough bread in the oven to warm. It tastes wonderful, and the crust has a nice crunchiness to it while the inside stays warm and chewy. It's a great filler.
I found a box of Kraft macaroni and cheese. It's a pantry item that I don't brag about, but comes in handy when picky kids show up.
With dinner I also served a spinach salad and twice baked potatoes. Between everything that was put out, there was enough to feed everybody. Whew.
Saturday, March 8, 2008
Come On Over!
Yesterday the phone rang about 5:30 PM. It was a dear friend of mine. "What are guys doing tomorrow night Do you want to come on over for a barbecue? The S's are free as well, and I thought we all could get together. Come on over!"
Music to my ears. A relaxed atmosphere, good food, and good friends are always welcome in my world.
I offered to bring my famous baked beans as a side dish. This was met with much enthusiasm as the S family loves them. Actually, I stole the recipe from my sister-in-law, so I can't claim any credit. However, I'm still flattered when people specifically request them.
A's Baked Beans:
4 - 16oz cans B&M Beans
1 onion chopped
1/2 pound bacon cut into small pieces
Saute the bacon and onion in a fry pan until *almost* burned.
Open the bean cans and empty into a 9x11 baking dish. Add to beans:
4 tablespoons bbq sauce
2 tsp. Worchestire sauce
2 Tablespoons brown sugar
2 tsp. mustard
When bacon and onion are cooked, add to bean pan mixture. Stir together and bake uncovered in a low oven (about 250*) for about 3 hours.
Amazingly simple, but rave reviews each time.
When we arrived at our friend's home, I was met at the door with M still in her sweats and hoodie. She ran out of time and didn't change into regular clothing or have time to fix herself. S arrived wearing her sheepskin slippers, sweats and hoodie. What a wonderful thing -- all of us can arrive as we are, don't care what the others are wearing, and just sit around, eat, drink, and have some good laughs.
I needed to use one of M's platters for an appetizer I brought, and M pulled it out of her cupboard, blew away the dust that had accumulated on it, and handed it to me with an ear-to-ear grin that only true friends could get away with. I wouldn't have it any other way. M and S are genuine friends, and we are totally comfortable in each others' homes and there is no need to try to put on a show or pretend to be perfect.
Music to my ears. A relaxed atmosphere, good food, and good friends are always welcome in my world.
I offered to bring my famous baked beans as a side dish. This was met with much enthusiasm as the S family loves them. Actually, I stole the recipe from my sister-in-law, so I can't claim any credit. However, I'm still flattered when people specifically request them.
A's Baked Beans:
4 - 16oz cans B&M Beans
1 onion chopped
1/2 pound bacon cut into small pieces
Saute the bacon and onion in a fry pan until *almost* burned.
Open the bean cans and empty into a 9x11 baking dish. Add to beans:
4 tablespoons bbq sauce
2 tsp. Worchestire sauce
2 Tablespoons brown sugar
2 tsp. mustard
When bacon and onion are cooked, add to bean pan mixture. Stir together and bake uncovered in a low oven (about 250*) for about 3 hours.
Amazingly simple, but rave reviews each time.
When we arrived at our friend's home, I was met at the door with M still in her sweats and hoodie. She ran out of time and didn't change into regular clothing or have time to fix herself. S arrived wearing her sheepskin slippers, sweats and hoodie. What a wonderful thing -- all of us can arrive as we are, don't care what the others are wearing, and just sit around, eat, drink, and have some good laughs.
I needed to use one of M's platters for an appetizer I brought, and M pulled it out of her cupboard, blew away the dust that had accumulated on it, and handed it to me with an ear-to-ear grin that only true friends could get away with. I wouldn't have it any other way. M and S are genuine friends, and we are totally comfortable in each others' homes and there is no need to try to put on a show or pretend to be perfect.
Friday, March 7, 2008
Turkey Potato Pie
Again, the lone reader of this blog has requested the recipe for Turkey Potato Pie.
2 teaspoons olive oil
1.5 cups chopped onion
3 garlic cloves (minced)
2 cups left over turkey meat (cubed)
3 tablespoons flour
water
1/3 cup red dry table wine (like a cabernet or merlot)
2 packets beef boulion cube
3 tablespoons fresh parsley, chopped (I often use dried)
leftover mashed potatoes
In large skillet heat oil. Add onion and garlic and cook over high heat, stirring frequently, until onion begins to soften (about 1 minute). Remove from heat.
Stir in turkey pieces. Sprinkle flour over turkey pieces mixture and stir quickly to combine. Return skillet to burner and cook over medium high heat stirring constantly for about one minute.
Add 3/4 cup water, red wine and broth packets. Cook until mixture comes to a boil. Remove from heat. Stir in parsley.
Place turkey mixture into a baking dish. Top with left over mashed potatoes. Cook in a 350* oven uncovered until heated through and potatoes are golden brown.
*note: I often add leftover chopped carrots and peas to the turkey mixture. It's a great way to use up all those leftovers and sneak in veggies.
2 teaspoons olive oil
1.5 cups chopped onion
3 garlic cloves (minced)
2 cups left over turkey meat (cubed)
3 tablespoons flour
water
1/3 cup red dry table wine (like a cabernet or merlot)
2 packets beef boulion cube
3 tablespoons fresh parsley, chopped (I often use dried)
leftover mashed potatoes
In large skillet heat oil. Add onion and garlic and cook over high heat, stirring frequently, until onion begins to soften (about 1 minute). Remove from heat.
Stir in turkey pieces. Sprinkle flour over turkey pieces mixture and stir quickly to combine. Return skillet to burner and cook over medium high heat stirring constantly for about one minute.
Add 3/4 cup water, red wine and broth packets. Cook until mixture comes to a boil. Remove from heat. Stir in parsley.
Place turkey mixture into a baking dish. Top with left over mashed potatoes. Cook in a 350* oven uncovered until heated through and potatoes are golden brown.
*note: I often add leftover chopped carrots and peas to the turkey mixture. It's a great way to use up all those leftovers and sneak in veggies.
Subscribe to:
Posts (Atom)
