I'm itching to cook for more people than my current three. I'm planning a St. Patrick's day dinner and an Easter dinner, and we'll have a few people over (Let me know if you're in the San Antonio area).
My St Patrick's day menu looks something like this:
Corned beef and cabbage
Colcannon or Bubble and Squeak
Soda bread with herbs
White cupcakes with lemon curd filling and topped with raspberries.
Of course we'll have scones, tea and Irish coffee on hand, and possibly green apple martinis or mojitos.
(x-posted to mealplans
- Serves 4
1 tbsp oil
1 chopped onion
1 clove chopped garlic
1 medium sliced zucchini
1/2 lb sliced boneless skinless chicken thighs (or breast)
1 cube of chicken bullion disolved in 1/2 cup water
1/2 cup sour cream
Lemon (optional, but highly reccomended)
In a medium skillet over medium heat, add oil and chicken. Cook until the chicken is almost thoroughly cooked. Add zucchini and onion. Stir occasionally for 5 minutes then add bullion.
Allow mixture to come to a bubble, then remove from heat. Stir in sour cream. Garnish with cilantro and add a squeeze of lemon to the top.
- Makes approx. 12 tacos
What you'll need:
Taco shells OR
12 corn tortillas
1 (15 oz) can of black beans, lightly drained
1 finely chopped onion
1 finely chopped clove of garlic (Or garlic powder to taste)
1 cup salsa*
In a medium saucepan over medium heat heat and mash beans. Stir in onion and garlic. Let simmer for roughly 5 minutes or until onion is tender. Stir in salsa. Let mixture simmer a few more minutes.
Add mixture to taco shells and top with your favorite taco toppings.
*Salsa can be substitued by using 1 medium chopped tomato and 1 chopped jalepeno. Add 2-3 minutes to your simmering time.
Ok, I really really have to eat 3 meals plus snacks in order to stay feeling well. getting one GOOD meal, plus snacks is about all I ever do while traveling.
We are going to Chicago this weekend so I need some snack help b/c I"m really burned out on snacks right now and easy things to have with me.
Apples with peanut butter; trail mix, a variety of different granola bars are staples in my travel bag. Sometimes cheese and crackers (even though I am squeamish any time something gets too warm in the car)
Tonight we have Clifty Farms BBQ on whole wheat buns with cheese. For sides we had Natural Doritos and saturn peaches, black plums and organic cantaloupe.
I also went to the grocery tonight and seems this is the type of thing we have when I get home from shopping. :)
What's on everyone else's dinner plate tonight?
|» My Favorite Pasta Salad|
I love making this pasta salad, it is so easy and yummy. Much better than the stuff in a box, in my opinion. ;-) |
16 ounces linguine noodles
1 packet of Good Season's Italian Dressing, prepared as directed
1 med. firm tomato, diced
1 small cucumber, cut into rounds and then quartered
1 small can or jar of sliced black olives, drained
1/2 cup of freshly grated parmesan cheese
Salad Supreme seasoning by McCormick
Break noodles in half and cook til desired firmness, drain and rinse with cold water. Add dressing, tomato, cucumber, and olives. Toss until fully coated. Top with parmesan cheese, sprinkle with Salad Supreme seasoning to taste(few shakes will do). Toss. Refrigerate until cold, tastes best when made one day ahead for picnics and parties. Also is great served with marinated and grilled chicken.
|» Quick and easy soups|
I am all about the quick and easy food.|
Something I made the other night that was really really good.
I took a hole kielbasa and a thing of mahatma red beans and rice a can of Italian stewed cubed tomatoes and a can of black beans some bullion cubes garlic and a few drops of balsamic vinegarette. add salt and pepper to taste and garlic powder if you feel it needs it. and wah la
I started By browning the Kielbasa and garlic in a soup pot.
then as it started to get brown I added a little (about one to one and a half squeezes) salid dressing.(I know its weired but it works as long as you don't use to much)
I drained the beans and rinsed them
then I added the tomatoes to the pot and stirred.
then I added 3 chicken bullion cubes and about 3 or 4 cups of water (add more cubes the more water you add but don't over do it cause this makes a lot of food. You may need more water than this)
then I added the red beans and rice stuff.
then the beans
let cook for a while about 15-20
Prep and put together was about 10 maybe 8 minutes
so less than half a hour for some super good zesty soup.
I have more but i am busy writing up my mean plan for the next week and don't have time to write them right now.
|» What's for Dinner?|
Please feel free to comment what was for dinner or what's cooking at your house tonight.|
Belle and I had Mini Pizza's. Our best pals in real life taught us this very simple easy fix!
- pizza crusts, I use the ones you find in the deli section at the grocery. I'd love to always have time to make my own, but these don't have hydrogenated oils in them, so I'm happy. They come three to a pack.
- sauce, we just use regular ole spaghetti sauce in the jar. This will make 6 pizzas (the jar of sauce).
- cheese - I use a scattering of plain ole mozzarella plus the 5 cheese Italian blend.
- toppings - typically just pepperoni and/or Canadian bacon, but when season things are available, I'll probably do veggie ones. Oh, it'd probably neat to freeze up some of summer's harvest for this, too.
Preheat oven, around 425. Put three crusts lined up on a pizza stone (I use the large pampered chef.). Add your sauce, cheese, then toppings. Cook until heated throughly and cheese is well melted. About 20 minutes.
This recipe takes about 30 minutes from start to finish!
|» What's Cooking? Crock pot style today|
Hot 'n Spicy Vegetable Soup|
This is from the kitchen of a co-worker of mine. So simple. So tasty! One of my hubby's favorites.
- stew meat
- package of frozen mixed vegetables
- bottle of V8 Hot n' Spicy Juice
That's it! Mix in crock pot. Cook on low over night or all day while at work. Goes great with cornbread, IMO-not hubby's, or grilled cheese.
|» What's for dinner/supper?|
Here, Chicken Pot Pie|
- 10 oz can chicken or two small (5 oz... had some organic I found on sale :)) under $5.00
- Cream of whatever soup (MSG sensitive-watch for this in many soups. Campbell's Healthy Choice at $1.29 can is all I can use)
- 2 pie crusts, I use the ones you can find in the cookie dough section b/c I can't make it well, around $1.00
- can of mixed vegetables, drained, $0.33
- spices to flavor, I typically use Real salt, pepper, and some garlic powder, as a well as a few shakes of mined onions.
Preheat oven at 350 degrees. Mixed ingredients in a bowl. Line bottom of pie plate with one of the crusts. Pour mixture in. Place other pie crust on top and pinch edges. Make a few slits in crust.
Cook until throughly bubbly and crust are brown, about and hour. If edges of crust are getting too dark, edge with foil.