This morning we woke up to 4 inches of the lovely white stuff. Yes, I live in Texas, and yes, it is the 21st of March. We've had a very odd year with record snowfall and freezing temperatures, so this didn't really come as a shock to me. Luckily it was almost gone by the time the sun set.
This did put me in the mood for a good old standby, grilled cheese and tomato soup. Nothing special this Sunday, I'm afraid. But it was very yummy. I ended up making the organic tomato soup I had purchased a few weeks ago. We also added ham to the grilled cheese. Something that always makes me feel a little more adult when eating the old stand by. I remember when I was little, having soup and sandwiches with my mom. We usually ate while watching Sesame Street, or Mister Rogers. I even remember all of the combinations. Spaghetti O's with peanut butter and butter sandwiches, Vegetable Beef or Barley Beef with bologna sandwiches, with lettuce and mayo. Maybe this is why soup makes you feel so good. It's like home, warm and inviting. I think recreating this with my children is important, so maybe one day they can look back and remember. It seems strange that one simple thing, could make me miss my childhood and feel the need to recreate it.
The littlest one isn't that interested in soup yet, but we do share a bowl of Spaghetti O's on occasion. Of course, now they come in all shapes and sizes. We chose Cars, with meatballs of course. He's not much for tv, and loves to watch silly shows when he's in the mood. Yo Gabba Gabba, Handy Manny, to name a few. How much has changed in just the short time I've grown up and become a mother. Nothing is the same, and everthing keeps evolving.
Well, this is where I say good night. It has been a long day for my little family. Lots of errands and playing today. Tomorrow's dinner looks to be a pork loin. This will be the first time I've ever cooked one, so I'm sure I'll be posting on that soon.
Good night all, hope you had a lovely Sunday with your families and loved ones!
Sunday, March 21, 2010
Sunday, March 14, 2010
A Perfect Spring Sunday
Today was such a gorgeous day, time for dinner was limited, so while the hubby gave the youngest a bath, I put this together and threw it in the oven. I served it with some steamed green beans and pears. They boys loved it! I made the whole casserole, using a 9x12 baking dish. It makes enough for leftovers the next night, as well as for lunches then next day. I posted the recipe, as well as the link, so if you like, you can save to your favorites.
I really thought that with the green chiles, it may be a little spicy for our toddler, but he didn't seem to mind at all. The only thing I may try to change next time is the type of chili I used. I used the same kind my father did when I was growing up, Hormel. It was a little on the soupy side, so I may try using a bit less chili, or a different kind. I'll keep you posted! It was still great, either way. And it would definitely be something I would freeze, in the fall or winter months. Since it's starting to get warmer in the south, I'll begin changing over to recipes that don't need to bake, or bake very little.
http://www.tasteofhome.com/recipes/Chili-Tots
There were, and are still for this week, a few new quick recipes that I will be putting on here. Really good, quick dinners during the week is something that I also look forward to.
Hope everyone had a great Sunday, and that the weather was just as nice where you were!! I know we were all glad to finally get out of the house and get some fresh air!!
I really thought that with the green chiles, it may be a little spicy for our toddler, but he didn't seem to mind at all. The only thing I may try to change next time is the type of chili I used. I used the same kind my father did when I was growing up, Hormel. It was a little on the soupy side, so I may try using a bit less chili, or a different kind. I'll keep you posted! It was still great, either way. And it would definitely be something I would freeze, in the fall or winter months. Since it's starting to get warmer in the south, I'll begin changing over to recipes that don't need to bake, or bake very little.
- 12 Servings
- Prep: 15 min. Bake: 35 min.
Ingredients
- 1 pound ground beef
- 2 cans (15 ounces each) chili without beans
- 1 can (8 ounces) tomato sauce
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 can (4 ounces) chopped green chilies
- 2 cups (8 ounces) shredded cheddar cheese
- 1 package (32 ounces) frozen Tater Tots
Directions
- In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the chili, tomato sauce, olives and chilies. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese; top with Tater Tots. Cover and freeze one casserole for up to 3 months.
- Cover and bake the remaining casserole at 350° for 35-40 minutes or until heated through.
- To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until heated through. Yield: 2 casseroles (6 servings each).
Nutrition Facts: 1 serving (1 each) equals 297 calories, 18 g fat (7 g saturated fat), 44 mg cholesterol, 761 mg sodium, 24 g carbohydrate, 3 g fiber, 15 g protein.
Chili Tots published in Quick Cooking November/December 2005, p63
http://www.tasteofhome.com/recipes/Chili-Tots
There were, and are still for this week, a few new quick recipes that I will be putting on here. Really good, quick dinners during the week is something that I also look forward to.
Hope everyone had a great Sunday, and that the weather was just as nice where you were!! I know we were all glad to finally get out of the house and get some fresh air!!
Sunday, March 7, 2010
Sunday Flop
Well this Sunday was not a success. We had plans to go to the aquarium with friends from work, but those fell through. I had planned to make Braciole, which is basically a rolled flank steak with some yummy stuff in the middle, and roasted sweet potato slices. Ideas and recipe are from a magazine I was reading, which had a section specifically on roasting.
With plans falling through, we decided to take a trip to Best Buy and Target, which put off nap time, meaning that we were not even ready to begin our Sunday dinner until 5pm. So, Cars Spaghetti-o's and pears it was!! Quick, better than mac&cheese nutritiously, and best of all, the youngest eats it without a fuss.
So, because I am off tomorrow with a little time between appointments, I will postpone Sunday dinner until Monday evening. None the less, the recipe is as follows....
Ingredients
1/2 cup Italian style bread crumbs
1 clove of garlic, crushed with garlic press
1/4 cup finely grated Pecorino Romano cheese
1/4 cup packed fresh leaf flat parsley, finely chopped
1 Tbsp. olive oil plus 2 tsp. olive oil, seperated
salt
pepper
1 (1 3/4 to 2 lb) beef flank steak
3 lbs. sweet potatoes
1. Pre-heat oven to 425 degrees F. In a small bowl, combine the first 5 ingredients adding 1/4 tsp. ground pepper. Set aside.
2. Peel sweet potatoes and slice into 1/2 inch thick rounds. In a medium bowl, toss sweet potatoes with 1 tsp. olive oil, 1/4 tsp. salt and 1/8 tsp. ground pepper. Set aside.
2. On a sheet of waxed paper, using the flat side of a mallet or the back of a skillet, pound steak to 1/2 inch thickness. Spread crumb mixture over steak, rubbing it to meat. Beginning at one of the long sides, roll steak into a 2 1/2 inch cylinder. Using kitchen string, tie roll tightly in one inch intervals. Place roll in the center of an 18x12 inch jelly roll pan. Rub remaining 1 tsp. olive oil, 1/4 tsp. pepper and 1/4 salt on to steak. Place sweet potato around the roll.
3. Roast 10 minutes. Turn sweet potatoes and roast for a remaining 15-17 minutes, or until a meat thermometer reads 130 degrees F when placed in the thickest part of the roll. Let steak stand 10 minutes before slicing. Remove kitchen twine and disgard. Slice roll in 1/2 inch thick pieces. Transfer meat and potatoes to serving platter.
We may also try a salad with this to lighten it up a bit. The original recipe called for grape tomoatoes instead of the sweet potatoes, but I personally am not a fan of roasted grape tomatoes.
I'll post more on how this turns out tomorrow night. It sounds easy enough, and there were a few roasting recipes that I wanted to try, so I am sure this is not the only one you will see.
Eat, be merry, and love! Hope you all had a wonderful night, and managed to have a nice dinner before the Oscars began!
Ciao!
With plans falling through, we decided to take a trip to Best Buy and Target, which put off nap time, meaning that we were not even ready to begin our Sunday dinner until 5pm. So, Cars Spaghetti-o's and pears it was!! Quick, better than mac&cheese nutritiously, and best of all, the youngest eats it without a fuss.
So, because I am off tomorrow with a little time between appointments, I will postpone Sunday dinner until Monday evening. None the less, the recipe is as follows....
Ingredients
1/2 cup Italian style bread crumbs
1 clove of garlic, crushed with garlic press
1/4 cup finely grated Pecorino Romano cheese
1/4 cup packed fresh leaf flat parsley, finely chopped
1 Tbsp. olive oil plus 2 tsp. olive oil, seperated
salt
pepper
1 (1 3/4 to 2 lb) beef flank steak
3 lbs. sweet potatoes
1. Pre-heat oven to 425 degrees F. In a small bowl, combine the first 5 ingredients adding 1/4 tsp. ground pepper. Set aside.
2. Peel sweet potatoes and slice into 1/2 inch thick rounds. In a medium bowl, toss sweet potatoes with 1 tsp. olive oil, 1/4 tsp. salt and 1/8 tsp. ground pepper. Set aside.
2. On a sheet of waxed paper, using the flat side of a mallet or the back of a skillet, pound steak to 1/2 inch thickness. Spread crumb mixture over steak, rubbing it to meat. Beginning at one of the long sides, roll steak into a 2 1/2 inch cylinder. Using kitchen string, tie roll tightly in one inch intervals. Place roll in the center of an 18x12 inch jelly roll pan. Rub remaining 1 tsp. olive oil, 1/4 tsp. pepper and 1/4 salt on to steak. Place sweet potato around the roll.
3. Roast 10 minutes. Turn sweet potatoes and roast for a remaining 15-17 minutes, or until a meat thermometer reads 130 degrees F when placed in the thickest part of the roll. Let steak stand 10 minutes before slicing. Remove kitchen twine and disgard. Slice roll in 1/2 inch thick pieces. Transfer meat and potatoes to serving platter.
We may also try a salad with this to lighten it up a bit. The original recipe called for grape tomoatoes instead of the sweet potatoes, but I personally am not a fan of roasted grape tomatoes.
I'll post more on how this turns out tomorrow night. It sounds easy enough, and there were a few roasting recipes that I wanted to try, so I am sure this is not the only one you will see.
Eat, be merry, and love! Hope you all had a wonderful night, and managed to have a nice dinner before the Oscars began!
Ciao!
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