Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
minestrone soup, pizza chips
shrimp in a tomato spinach cream sauce, salad
salmon with creamy cucumber salad, rosemary fingerling potatoes
tacos, cheesy refried bean casserole
buttermilk brined roast chicken, potatoes and carrots
panko parmesan chicken tenders, baked creamed corn, broccoli
soy lime pork tenderloin, rice, green beans

Thursday, May 5, 2016

Creamy Chicken and Noodles


I am loving the one pot trend for cooking pasta and sauce all together, how was this not discovered sooner? So I was happy to try it in a pasta dish that wasn't so pasta-esque. I adore the frozen egg noodles, they cook up just as well as homemade and are a heck of a lot easier to prepare.  A complete meal was ready in under thirty minutes.  Feel free to use frozen or fresh carrots, it really doesn't matter.  This recipe was inspired by Baked at Midnite.
Creamy Chicken and Noodles

1 tablespoon vegetable oil
2 boneless skinless chicken breasts, cut into bite sized pieces
3 cups chicken broth
1 bag frozen egg noodles
1 cup sliced carrots
1 cup peas
¼ cup water
2 tablespoons flour
½ cup cream

Heat the oil in a large skillet with a lid over medium heat. Add the chicken and sauté until no longer pink, about 3 minutes. Add the broth and bring to a boil. Add the noodles, carrots and peas; bring to a simmer. Cover and cook for 15 minutes, stirring occasionally. Whisk together the water and flour, stir into the skillet slowly, then stir in the cream. Bring to a boil and simmer for 5 minutes more. Salt and pepper to taste, serve.
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Monday, May 2, 2016

Fried Shrimp with Meyer Lemon Tartar Sauce


I need to find an all you can eat fried shrimp place to take Miss F. And hopefully they charge less for a child. And then laugh and laugh when she takes down fried shrimp by the dozen.  She prefers her shrimp plain, no dipping sauce needed.  When I was her age, I was a ketchup only kind of kid, but I learned to appreciate tartar sauce and remoulade as time went by.  And I still don't mind ketchup!  I made this tartar sauce with the Meyer lemons from my mom, but it could be made with regular lemon juice, just half the amount. 
Fried Shrimp with Meyer Lemon Tartar Sauce

½ cup mayonnaise
2 tablespoons capers, roughly chopped
2 tablespoons Meyer lemon juice
1 tablespoon sweet pickle relish
hot sauce

1 egg
½ cup milk
½ cup Panko breadcrumbs
½ cup flour
1 pound shrimp, peeled and deveined

In a small bowl, stir together the mayonnaise, capers, pickles, lemon juice and hot sauce to taste. Cover and chill for one hour.

In a shallow dish, whisk together the egg and milk. In another shallow dish, combine the Panko and flour. Toss the shrimp in the egg and milk mixture and then dredge in the Panko mixture. Refrigerate the shrimp for 15 minutes to set the coating. Heat two inches of oil in a Dutch oven over medium-high heat. Fry the shrimp for 3 to 4 minutes, remove and drain on paper towels.

Serve the shrimp with the tartar sauce.
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Thursday, April 28, 2016

Easy Belgian Waffles


Last week my phone rang at 6 am on a Monday.  Which is quite strange in itself, but even more so because it actually rang, I usually turn my ringer off at night.  It was a message from Miss F's school cancelling classes, Houston was under water.  C attempted to get to work, but didn't make it very far before having to turn around and head back home.  I decided to treat everyone to fresh waffles since we were going to have a long day stuck indoors.  This recipe is great because you don't have to separate the eggs, which makes it incredibly easy.  It is adapted from All Recipes.
Easy Belgian Waffles

2 eggs
2 cups flour
1 ¾ cups milk
½ cup vegetable oil
1 tablespoon sugar
4 teaspoons baking powder
¼ teaspoon salt
½ teaspoon vanilla extract

Preheat the Belgian waffle iron. Beat the eggs in the bowl of the stand mixer until light and fluffy. Stir in the flour, milk, oil, sugar, baking powder, salt and vanilla extract just until smooth. Spray the waffle iron with cooking spray and fill each well with two ice cream dishers (about a half cup) worth of batter. Close the waffle iron and let cook for 5 minutes. Check to see if the waffles are golden brown, if not, cook for 1 minute more. Serve with whipped cream and fresh strawberries.
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