BUNCO at my house Jackie's Birthday = we swam and did not play! Wonderful evening.
OJ Margaritas
Baked Chimichangas
Salad
Sherbet cups
Thursday, June 23, 2011
June 21 Day 173 - OUT TO EAT
Spent the morning at the dentist so for supper we had enchiladas from The Palm so we could eat something "SOFT".
Day 172 June 20
Went to Fredericksburg and had lunch with Omie and Opie
Came home and made steaks, baked potatoes and salad for a late Father's day.
Came home and made steaks, baked potatoes and salad for a late Father's day.
June 19 Day 170
Sunday evening with Buda Malotts and Non-Malotts
Cornell Chicken with potato salad
Cornell Chicken
Do not brine the chicken longer than 2 hours or the vinegar will make the meat mushy. Baste the chicken carefully in step 4, as any excess will drip onto the fire and flare up.
Serves 4 to 6.
Ingredients
Chicken
2 quarts water
3 1/2 cups cider vinegar
1/4 cup salt
2 (3 1/2-to 4-pound) whole chickens , halved (see tip)
Seasoning and Sauce
1 tablespoon ground poultry seasoning
Salt and pepper
1/2 cup cider vinegar
3 tablespoons Dijon mustard
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh rosemary
1/2 cup olive oil
Instructions
1. For the chicken: Whisk water, vinegar, and salt in large bowl until salt dissolves. Add chicken and refrigerate, covered, for 1 to 2 hours.
2. For the seasoning and sauce: Combine poultry seasoning, 2 teaspoons salt, and 2 teaspoons pepper in small bowl; set aside. Process vinegar, mustard, sage, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth, about 1 minute. With blender running, slowly add oil until incorporated. Transfer vinegar sauce to small bowl and reserve for basting chicken in step 4.
3. Heat all burners on high for 15 minutes, then turn all burners to medium-low. (For charcoal grill, light 75 coals; when covered with fine gray ash, spread evenly over bottom of grill. Set cooking grate in place and heat covered, with lid vents open completely, for 5 minutes.) Scrape and oil cooking grate.
4. Remove chicken from brine. Pat dry with paper towels and rub all over with poultry seasoning mixture. Arrange chicken skin-side up on grill and baste with vinegar sauce. Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, 25 to 30 minutes, basting with sauce halfway through cooking. Flip chicken skin-side down and baste with sauce. Continue to grill, covered, until skin is golden brown and crisp and thigh meat registers 170 to 175 degrees, 20 to 25 minutes longer. Transfer chicken to platter (do not cover) and let rest 5 minutes. Serve.
5. Make Ahead: Both the spice rub and the sauce can be made up to 3 days ahead. The chicken can be brined, patted dry, and rubbed with the seasoning mixture up to 8 hours ahead.
Cornell Chicken with potato salad
Cornell Chicken
Do not brine the chicken longer than 2 hours or the vinegar will make the meat mushy. Baste the chicken carefully in step 4, as any excess will drip onto the fire and flare up.
Serves 4 to 6.
Ingredients
Chicken
2 quarts water
3 1/2 cups cider vinegar
1/4 cup salt
2 (3 1/2-to 4-pound) whole chickens , halved (see tip)
Seasoning and Sauce
1 tablespoon ground poultry seasoning
Salt and pepper
1/2 cup cider vinegar
3 tablespoons Dijon mustard
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh rosemary
1/2 cup olive oil
Instructions
1. For the chicken: Whisk water, vinegar, and salt in large bowl until salt dissolves. Add chicken and refrigerate, covered, for 1 to 2 hours.
2. For the seasoning and sauce: Combine poultry seasoning, 2 teaspoons salt, and 2 teaspoons pepper in small bowl; set aside. Process vinegar, mustard, sage, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth, about 1 minute. With blender running, slowly add oil until incorporated. Transfer vinegar sauce to small bowl and reserve for basting chicken in step 4.
3. Heat all burners on high for 15 minutes, then turn all burners to medium-low. (For charcoal grill, light 75 coals; when covered with fine gray ash, spread evenly over bottom of grill. Set cooking grate in place and heat covered, with lid vents open completely, for 5 minutes.) Scrape and oil cooking grate.
4. Remove chicken from brine. Pat dry with paper towels and rub all over with poultry seasoning mixture. Arrange chicken skin-side up on grill and baste with vinegar sauce. Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, 25 to 30 minutes, basting with sauce halfway through cooking. Flip chicken skin-side down and baste with sauce. Continue to grill, covered, until skin is golden brown and crisp and thigh meat registers 170 to 175 degrees, 20 to 25 minutes longer. Transfer chicken to platter (do not cover) and let rest 5 minutes. Serve.
5. Make Ahead: Both the spice rub and the sauce can be made up to 3 days ahead. The chicken can be brined, patted dry, and rubbed with the seasoning mixture up to 8 hours ahead.
June 18 Day 169
Mike's Birthday - went to the movies and saw Super 8. Got Food Poisoning from the hamburger at Alamo Drafthouse.
Day 167 and 168 June 15 and 16
June 15 we went to see Green Lantern and ate at Soup and Salad.
June 16 I made Beef and Cheese Foldover
June 16 I made Beef and Cheese Foldover
Day 165 June 14
Chicken with Walnuts and Spinach, rice a roni
1/2 c chopped onion
1 T olive oil
1 c walnut pieces, chopped
1 c baby spinach, chopped
1/2 c grated provolone
4 thin sliced boneless, skinless chicken breasts, seasoned with 1/4 t salt and 1/4 t pepper
Heat oven to 375 degrees. In a frying pan, cook onion in oil over med-low heat until softened, 5 minutes. Add 1/2 cup walnuts and cook 1 minute. Increase heat to medium. Add spinach. Cook until wilted, t minutes. Put mixture in bowl and stir in cheese. Divide among chicken slices and roll up to enclose. Spray chicken with oil and roll in remaining nuts. Back on greased baking sheet 30 to 35 minutes.
1/2 c chopped onion
1 T olive oil
1 c walnut pieces, chopped
1 c baby spinach, chopped
1/2 c grated provolone
4 thin sliced boneless, skinless chicken breasts, seasoned with 1/4 t salt and 1/4 t pepper
Heat oven to 375 degrees. In a frying pan, cook onion in oil over med-low heat until softened, 5 minutes. Add 1/2 cup walnuts and cook 1 minute. Increase heat to medium. Add spinach. Cook until wilted, t minutes. Put mixture in bowl and stir in cheese. Divide among chicken slices and roll up to enclose. Spray chicken with oil and roll in remaining nuts. Back on greased baking sheet 30 to 35 minutes.
June 3 Day 154
Tamale, Black Bean and Corn Soup
HEB recipe
1 jar Cookwell and Co. Black Bean and Corn Salsa
1 jar Cookwell and Co. Queso Escabeche
6 oz HEB Ready Fresh Go Pico de Gallo
16 oz package tamales
8 oz sour cream
2 cups chicken broth
1-2 Tbsp salsa
chop tamales into bite sized pieces; combine all ingredients in a large pot and bring to a simmer over med heat. Ladle into soup bowls and top with your favorite garnish , a dollop of sour cream, avocado or fresh cilantro
HEB recipe
1 jar Cookwell and Co. Black Bean and Corn Salsa
1 jar Cookwell and Co. Queso Escabeche
6 oz HEB Ready Fresh Go Pico de Gallo
16 oz package tamales
8 oz sour cream
2 cups chicken broth
1-2 Tbsp salsa
chop tamales into bite sized pieces; combine all ingredients in a large pot and bring to a simmer over med heat. Ladle into soup bowls and top with your favorite garnish , a dollop of sour cream, avocado or fresh cilantro
June 2 Day 153
Bodacious Burgers
From HEB
½ cup Texas on the Plate Bodacious Soppin’ Sauce
2 lbs ground beef
2 T Adams’ Reserve Steak Au Poivre
Mix all ingredients in a large bowl and form patties
Grill about 4-5 minutes each side
Top with extra Soppin’ Sauce before serving.
From HEB
½ cup Texas on the Plate Bodacious Soppin’ Sauce
2 lbs ground beef
2 T Adams’ Reserve Steak Au Poivre
Mix all ingredients in a large bowl and form patties
Grill about 4-5 minutes each side
Top with extra Soppin’ Sauce before serving.
Thursday, June 2, 2011
May 28th through June 1st
May 28th Saturday
David went to play disc golf, I went to see Bridesmaids with Marlo and Christy
I got home at 3 and David left to play with Island Texas. He is a fill in on the bongos! He loves it! He also sang and played other back up instruments! Ask him about it!
I went to graduation!
This is Anthony, one of my favorite kids!
Sunday May 29th
Went to the Llano river with the Buda Malotts, Pullins, Austin Malotts, Henderson's, and of course the Tips (since it is their house). We ALWAYS have a great time!
Monday May 30th
Slow day, David and I sat around, ran a few errands and Supper with Buda Malotts, Growts by the pool.
May 31st
Jd and Travis- our soldier! came for dinner
Chicken Diane over buttered noodles.
Heat 1 T oil in a non stick skillet over med-high heat.
Add 2 salt and peppered chicken breasts (skinless, boneless)
Cook 6 minutes, flip and cook 6 more minutes. Remove chicken to a plate and tent with foil.
In the skillet melt 1 T butter and 1 T shallots. Cook 30 seconds. Add 1 T minced garlic and cook 30 seconds more. Add 3 T brandy (or chicken broth) 2 t dijon mustard, 2 t Worcestershire, stir well. Remove from fire. Add 1/4 cup half and half, salt and pepper. Return to heat and add chicken. Turn to coat in sauce. Remove chicken to a serving dish and top with sauce.
Wednesday June 1st
The yummiest crab cakes and mac and cheese
Almond Basil Crab Cakes with Yogurt-caper sauce
For the crab cakes, whisk
1/4 cup mayonnaise
1 egg whites, beaten
2 t Dijon mustard
2 t Worcestershire sauce
1/4 t salt
1/4 t pepper
1-2 or 3-4 dashes Tabasco sauce
Toss:
1/4 cup finely crushed saltines
1/4 cup slices almonds, toasted and finely chopped
2 T chopped fresh basil
8 oz jumbo lump crabmeat, drained
2 t oil
For the sauce, Whisk:
1/3 cup plain yogurt
2 T chopped fresh basil
2 t minced capers
1 t minced garlic
1/2 t fresh lemon juice
black pepper to taste
Set aside
Stir saltine mixture into mayonnaise mixture, then gently fold in crabmeat to avoid breaking up lumps.
Form 4 cakes from crab mixture and place on plate. Chill for 15 minutes
heat oil in a non stick skillet over med -high heat until it shimmers. Cook crab cakes 3 minutes, then flip, cover and cook 3 minutes more. Serve crab cakes with sauce.
Fo
David went to play disc golf, I went to see Bridesmaids with Marlo and Christy
I got home at 3 and David left to play with Island Texas. He is a fill in on the bongos! He loves it! He also sang and played other back up instruments! Ask him about it!
I went to graduation!
This is Anthony, one of my favorite kids!
Sunday May 29th
Went to the Llano river with the Buda Malotts, Pullins, Austin Malotts, Henderson's, and of course the Tips (since it is their house). We ALWAYS have a great time!
Monday May 30th
Slow day, David and I sat around, ran a few errands and Supper with Buda Malotts, Growts by the pool.
May 31st
Jd and Travis- our soldier! came for dinner
Chicken Diane over buttered noodles.
Heat 1 T oil in a non stick skillet over med-high heat.
Add 2 salt and peppered chicken breasts (skinless, boneless)
Cook 6 minutes, flip and cook 6 more minutes. Remove chicken to a plate and tent with foil.
In the skillet melt 1 T butter and 1 T shallots. Cook 30 seconds. Add 1 T minced garlic and cook 30 seconds more. Add 3 T brandy (or chicken broth) 2 t dijon mustard, 2 t Worcestershire, stir well. Remove from fire. Add 1/4 cup half and half, salt and pepper. Return to heat and add chicken. Turn to coat in sauce. Remove chicken to a serving dish and top with sauce.
Wednesday June 1st
The yummiest crab cakes and mac and cheese
Almond Basil Crab Cakes with Yogurt-caper sauce
For the crab cakes, whisk
1/4 cup mayonnaise
1 egg whites, beaten
2 t Dijon mustard
2 t Worcestershire sauce
1/4 t salt
1/4 t pepper
1-2 or 3-4 dashes Tabasco sauce
Toss:
1/4 cup finely crushed saltines
1/4 cup slices almonds, toasted and finely chopped
2 T chopped fresh basil
8 oz jumbo lump crabmeat, drained
2 t oil
For the sauce, Whisk:
1/3 cup plain yogurt
2 T chopped fresh basil
2 t minced capers
1 t minced garlic
1/2 t fresh lemon juice
black pepper to taste
Set aside
Stir saltine mixture into mayonnaise mixture, then gently fold in crabmeat to avoid breaking up lumps.
Form 4 cakes from crab mixture and place on plate. Chill for 15 minutes
heat oil in a non stick skillet over med -high heat until it shimmers. Cook crab cakes 3 minutes, then flip, cover and cook 3 minutes more. Serve crab cakes with sauce.
Fo
Wednesday, June 1, 2011
May 23rd through 27
Monday - David was at class
Tuesday - Bunco for me but I made David
Chicken Chimichangas
1/4 cups chicken broth
1 T minced canned chipotle
1/2 cup long-grain white rice
salt and pepper
2 boneless, skinless chicken breast, trimmed
1 T vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
1 t chili powder
1/2 t ground cumin
1 can pinto beans, rinced
4 oz cheddar cheese shredded
1/3 cup chopped fresh cilantro
1 T all purpose flour
1 T water
4 flour tortillas
1. Preheat oven to 375 degrees. Whisk broth and chipotle together in 2 cup liquid measuing cup. Combine 1/2 cup chipotle broth, rice and 1/4 t salt in a bowl. Cover bowl and microwave until liquid is completely absorbed, about 5 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper.
2. heat oil in pan, add onion and cook until softened, about 5 minutes. Stir in garlic, chili powder and cumin and cook until fragrant, about 30 seconds. Add remaining 3/4 chipotle broth, parcooked rice and beans and bring to boil.
3. Reduce heat to medium low, add chicken and cook, covered until chicken registers 160 degrees and rice is tender, about 15 minutes, flipping chicken half-way through. Transfer chicken to cutting board, and rest for 5 to 10 minutes. Cut chicken into 1/2 inch pieces and combine with rice and bean mixture, cheddar, and cilantro in large bowl. Wash now empty pot.
4. Heat tortillas in microwave, covered, until pliable about 1 minute. Working 1 at a time, place 1/4 of chicken mixture in center of warm tortilla. Wrap top and bottom of tortilla tightly over filling. place end side down. Drizzle oil over top and spread oil with fingers.
5. Cook in an oven until lightly brown.
NOTE: The original recipe calls for the chimichangas to be fried but oven baking them is just fine.
Wednesday - HHS Faculty party
Thursday -
Pesto Chicken Melt
8 strips of bacon cooked
Combine
2 cups shredded cooked chicken
1/4 cup purchased sun dried tomato pesto
1/4 cup slivered red onion (did not put it in)
To Assemble:
2 ciabatta rolls or kaiser buns, split
4 T mayonnaise
8 thin slices tomato
black pepper to taste
top with 1 cup shredded Gruyere or Swiss cheese
Preheat broiler with rack 6 inches from the element
Cook bacon in a skillet over medium heat. Transfer bacon to a paper towel lines plate.
Combine chicken, pesto and onion in a bowl while bacon cooks
To assemble sandwiches, spread cut sides of rolls with 1 T mayonnaise. Top each with 2 tomato slices and season with pepper. Place 2 strips of bacon over tomatoes. Arrange 1/2 cup chicken mixture on each serving. Place sandwiches on a broiler pan or baking sheet; broil 3-5 minutes
Top each sandwich with 1/4 cup cheese. Return pan to oven and broil until cheese begins to brown, 3-5 minutes.
Romaine Salad with lemon cream dressing
Whisk
1/4 cup sour cream
2 T fresh lemon juice
1 T shredded Parmesan
1 t Dijon mustard
salt and pepper to taste
2 cups chopped romaine lettuce
Whisk together sour cream, lemon juice, Parmesan and Dijon in a large bowl; season with salt and pepper. Toss with lettuce to coat.
Friday - Last day!! went out to eat at Logan's Roadhouse
Tuesday - Bunco for me but I made David
Chicken Chimichangas
1/4 cups chicken broth
1 T minced canned chipotle
1/2 cup long-grain white rice
salt and pepper
2 boneless, skinless chicken breast, trimmed
1 T vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
1 t chili powder
1/2 t ground cumin
1 can pinto beans, rinced
4 oz cheddar cheese shredded
1/3 cup chopped fresh cilantro
1 T all purpose flour
1 T water
4 flour tortillas
1. Preheat oven to 375 degrees. Whisk broth and chipotle together in 2 cup liquid measuing cup. Combine 1/2 cup chipotle broth, rice and 1/4 t salt in a bowl. Cover bowl and microwave until liquid is completely absorbed, about 5 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper.
2. heat oil in pan, add onion and cook until softened, about 5 minutes. Stir in garlic, chili powder and cumin and cook until fragrant, about 30 seconds. Add remaining 3/4 chipotle broth, parcooked rice and beans and bring to boil.
3. Reduce heat to medium low, add chicken and cook, covered until chicken registers 160 degrees and rice is tender, about 15 minutes, flipping chicken half-way through. Transfer chicken to cutting board, and rest for 5 to 10 minutes. Cut chicken into 1/2 inch pieces and combine with rice and bean mixture, cheddar, and cilantro in large bowl. Wash now empty pot.
4. Heat tortillas in microwave, covered, until pliable about 1 minute. Working 1 at a time, place 1/4 of chicken mixture in center of warm tortilla. Wrap top and bottom of tortilla tightly over filling. place end side down. Drizzle oil over top and spread oil with fingers.
5. Cook in an oven until lightly brown.
NOTE: The original recipe calls for the chimichangas to be fried but oven baking them is just fine.
Wednesday - HHS Faculty party
Thursday -
Pesto Chicken Melt
8 strips of bacon cooked
Combine
2 cups shredded cooked chicken
1/4 cup purchased sun dried tomato pesto
1/4 cup slivered red onion (did not put it in)
To Assemble:
2 ciabatta rolls or kaiser buns, split
4 T mayonnaise
8 thin slices tomato
black pepper to taste
top with 1 cup shredded Gruyere or Swiss cheese
Preheat broiler with rack 6 inches from the element
Cook bacon in a skillet over medium heat. Transfer bacon to a paper towel lines plate.
Combine chicken, pesto and onion in a bowl while bacon cooks
To assemble sandwiches, spread cut sides of rolls with 1 T mayonnaise. Top each with 2 tomato slices and season with pepper. Place 2 strips of bacon over tomatoes. Arrange 1/2 cup chicken mixture on each serving. Place sandwiches on a broiler pan or baking sheet; broil 3-5 minutes
Top each sandwich with 1/4 cup cheese. Return pan to oven and broil until cheese begins to brown, 3-5 minutes.
Romaine Salad with lemon cream dressing
Whisk
1/4 cup sour cream
2 T fresh lemon juice
1 T shredded Parmesan
1 t Dijon mustard
salt and pepper to taste
2 cups chopped romaine lettuce
Whisk together sour cream, lemon juice, Parmesan and Dijon in a large bowl; season with salt and pepper. Toss with lettuce to coat.
Friday - Last day!! went out to eat at Logan's Roadhouse
May 21st and 22nd
Saturday we went to Luling with my parents to eat at City Market. City Market is 5th in the state! Yummy!!!
Saturday, David went to play in a tourneyment! He won 2nd place! Yeah!
Saturday, David went to play in a tourneyment! He won 2nd place! Yeah!
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