03.28.09 Chicken and dumplings

Dinner last night (and leftovers tonight) was Chicken and dumplings. This was my first time to make this classic, and I used my mother-in-law's recipe with a few additions. It is such a delicious, comforting meal!

1 box of chicken broth

4 boneless, skinless chicken breasts, cut in 1" cubes

4 white potatoes, peeled and chunked
1 medium white onion, chunked

2-4 carrots, peeled and cut into 2" pieces
1 can Cream of Chicken soup

Dumplings:
2 1/4 cup Bisquick
2/3 cup milk

Cook chicken pieces in broth - plus water if you need more liquid. There should be enough liquid to cover the meat and vegetables. When the chicken pieces are done (7-10 minutes), add potatoes, onion and carrots. Leave the chicken in the pot. Salt and pepper to taste.

Cook for 30-40 minutes on medium/medium-high heat, until potatoes are done. Add can of cream of chicken soup.

Mix up Bisquick dumplings. By tablespoon, drop dumplings into the pot, and cook on medium heat for 10 minutes, uncovered. Put on the lid and cook for 10 additional minutes.

03.26.09 Buffalo chicken stromboli

Dinner tonight was buffalo chicken stromboli from the Rachael Ray show. It was a tasty recipe, and here are my notes: I used my standard Pillsbury refrigerated crust, so I only baked ours for 20 minutes. I don't think that crust would last 40 minutes at 400 degrees. Egg wash makes anything look good - I loved the golden color and the sprinkle of sesame seeds. Robert and I thought it would be even better with a dipping sauce - maybe a mixture of ranch dressing and hot sauce? We'll add that next time and see how it goes...

03.25.09 Bourbon-mustard glazed pork chops

Dinner tonight was bourbon-mustard glazed pork chops from the Rachael Ray show. I served ours with sweet potatoes (baked into oblivion at 425 degrees for 2 hours) and cornbread. I used boneless pork chops because that's what I prefer, and made the full glaze recipe for our two chops. Robert and I both loved this meal, and it will definitely make a repeat appearance in our kitchen!

03.19.09 Steak and grilled pineapple

Dinner tonight was steak and grilled pineapple spears with lime and honey. We seasoned the steak and grilled it outside, then cooked the pineapple inside on a grill pan. The fruit is a great tart and sweet combination, and the perfect side dish next to a big chunk of meat!

03.16.09 Lasagna

Dinner last night (and tonight, three cheers for leftovers!) was lasagna. The recipe is from Men's Health, and I can't find a link online so I've typed it below. The zucchini is a great, sneaky addition - helps me get some vegetables in my diet and you can't taste it at all. :) This is the perfect size for two because it's baked in a loaf pan instead of a 9x13 dish. We get 2 meals out of it, so I guess it technically serves 4.

1/2 lb lean ground beef
1/2 tsp dried oregano
Black pepper
2 cups marinara sauce
1 cup ricotta cheese
1 Tbsp grated parmesan
4-5 no-boil lasagna noodles
1 zucchini, sliced thin

Coat a large pan with a teaspoon of olive oil and heat to medium. Brown the meat with the oregano and a pinch of black pepper, then add the marinara sauce and simmer. Remove the pan from the heat, then mix both cheeses together in a bowl. In a 9x5 baking dish, layer the ingredients, starting and ending with the sauce, and sandwiching the noodles, cheese and zucchini in the middle. Cover the dish with foil and bake at 350 degrees for 45 minutes. Uncover and bake for an additional 15 minutes, then allow to cool for 5-10 minutes.

03.14.09 Flank steak with cucumber-pepperoncini relish

Dinner last night was flank steak with cucumber and pepperoncini relish from Cooking Light. The steak is simply prepared - just seasoned and grilled - and the real flavor comes from the tangy relish. Delicious! We doubled the meat (1 3/4 lbs) and the relish for 4 people. We served it with sweet potato fries and tomatoes.

03.10.09 Patty melts

Dinner last night was ultimate patty melts from Rachael Ray. They were yummy, but in the interest of full disclosure, Robert and I are going to love anything with bacon on it. Teehee! We used wheat bread and provolone cheese instead of swiss, then followed the rest of the recipe as is.

03.09.09 Chicken penne with spiced tomato sauce

Dinner last night was penne and chicken tenderloins with spiced tomato sauce from Cooking Light. It is a simple dish with simple flavors. I couldn't find ground fennel, so I used whole fennel seeds instead. This recipe didn't knock my socks off, probably because I prefer the consistency of a marinara sauce with my pasta, but I will keep this recipe on hand for a last-minute dinner idea.

Tapas and churros

Robert and I spent the past 9 days in Spain, a fabulous vacation of eating and enjoying the Spanish culture. I'll post new recipes later this week (after we adjust to being back in the central time zone!), but until then, here are some pictures of our food adventures in Spain...