At one of the many doctor appointments I take Grandma to, I found the following recipe in Family Circle magazine. Grandma and I thought it sounded good, so we are going to try it tonight. We'll let you know if it is a keeper or not.
Warm Steak and Potato Salad
1 1/2 lbs small red potatoes
5 strips bacon
1 small chopped red onion
1 to 1 1/2 lb boneless sirloin steak, cut into thin strips
1/4 tsp salt
7 Tbs honey
7 Tbs cider vinegar
1/2 tsp cornstarch mixed with 1/2 tsp cold water
1 6-oz package baby spinach
1 cup grape tomatoes, halved
In a pot, cover potatoes with cold water and bring to a boil; simmer 15 minutes or until tender.
Meanwhile, cook bacon in a large skillet until crisp; drain on paper towels.
Add the onion to the bacon drippings and cook 3 minutes. Then add the steak and salt. Cook 2 more minutes or until the steak is no longer pink. Remove steak and onions to a plate and keep warm.
Add honey and vengar to skillet; cook on medium heat for 2 minutes. Shake and add the cornstarch mixture and cook for 30 seconds. Remove from heat.
Drain potatoes; rinse with cold water. Cut into quarters and place in blowl along with crumbled bacon and steak-onion mixture.
Add spinach, warm honey cider-vinegar dressing and tomatoes. Toss gently and serve.
I will probably not add the steak and potatoes to the spinach as some of my kids my not eat it that way - They do eat spinach salad, I'm just not sure if they would eat it all mixed together. Also, Grandma does have a hard time digesting some lettuce, so that way she can limit the amount of spinach she has on her plate.
Along with this warm salad, I am going to make a Cucumber and Tomato Salad. This is just chopped up tomatoes, cucumbers and red onions. I then put some chopped basil in it along with a squeeze of lemon juice and some olive oil.
I think some crusty french bread will go well with this meal. I am trying to stay away from the bread, but I think I can stick to one piece tonight!
Saturday, August 16, 2008
Friday, August 22
I am not sure what time the girls and I will be home from San Diego today, so I am leaving this up to Russ, Grandma and Ian.
Thursday, August 21
Carly, Sierra and I will be gone tonight with Sierra's Girl Scout Troop. We will be in San Diego at Sea World, spending the night with the Dolphins. Look for a post on our family blog about that exciting adventure!
So, I am going to have a Chicken Enchilada Casserole ready for Russ to pop in the oven when he gets home from work. It only takes about 30 minutes to heat and is one of his and Ian's favorite dinners. I got the recipe from Kiley W. in my ward and is a very easy recipe to make and freeze for a later date. I'll include the recipe here:
Chicken Cheese Enchiladas
2 cans cream of chicken soup
1/2 cup sour cream
1/2 to 1 can diced chiles
2 cups grated cheese
1/2 cup chopped green onions
2 cups cooked and shredded chicken
Flour tortillas
Combine soup, sour cream and chiles. Set aside 1 cup of this mixture. Then add cheese, onions, and chicken. Roll filling into tortillas until and place in a casserole dish. Pour the saved filing on top of the rolled tortillas and top with more grated cheese. Sometimes I also put olives on top. Bake at 350 degrees for 30 minutes.
So, I am going to have a Chicken Enchilada Casserole ready for Russ to pop in the oven when he gets home from work. It only takes about 30 minutes to heat and is one of his and Ian's favorite dinners. I got the recipe from Kiley W. in my ward and is a very easy recipe to make and freeze for a later date. I'll include the recipe here:
Chicken Cheese Enchiladas
2 cans cream of chicken soup
1/2 cup sour cream
1/2 to 1 can diced chiles
2 cups grated cheese
1/2 cup chopped green onions
2 cups cooked and shredded chicken
Flour tortillas
Combine soup, sour cream and chiles. Set aside 1 cup of this mixture. Then add cheese, onions, and chicken. Roll filling into tortillas until and place in a casserole dish. Pour the saved filing on top of the rolled tortillas and top with more grated cheese. Sometimes I also put olives on top. Bake at 350 degrees for 30 minutes.
Wednesday, August 20
Today is Grandma Grace's 88th birthday! This means she get's to decide what she wants for dinner. As of this posting, she has not decided. I sure hope it's not something like Liver and Onions, which could be entirely possible. If so, we might have to take her to The Grinder, a restaurant in town that makes that kind of stuff. Yuck!
Tuesday, August 19
Tonight I plan on ordering pizza from Papa John's. I am going to make a pasta salad and grill some zucchini for the adults. I doubt the kinds will eat anything but the pizza, but you never know.
Monday, August 18, 2008
I love watching the Food Network, especially during the summer when nothing is really on TV. Rachael Ray is one of my all time favorites, especially since if I tell Ian he is about to eat a 30-minute meal, he'll eat it. What I like about Rachael is not only do her meals literally take 30-minutes from start to finish, but they are easy to make and very delicious! So here's "What's for Dinner?" tonight:
Baked Chicken Tenders
Potato Wedges
Green Salad
Here is Rachael's Recipes for the chicken and the potatoes:
1 1/2 lbs Chicken Tenders
1 1/2 cups flour
2 eggs, beaten
1/4 milk
2 cups breadcrumbs, seasoned or unseasoned - whatever you have or prefer
salt and pepper
Preheat oven to 375 degrees.
Season the chicken with the salt and pepper. In one shallow dish put the flour and in another, the beaten eggs with the milk. In a third dish goes the breadcrumbs.
Dredge the chicken in the flour, shaking off the excess flour. Dip into the egg/milk mixture and then coat with the breadcrumbs.
Place on a baking sheet and bake for 12-15 minutes until golden brown.
How easy is that?!
For her Potato Wedges
Cut white or scrubbed Idaho Potatoes lengthwise into thin wedges. (I prefer Idaho ones with the skins left on. I use one potato per person, sometimes I will cut an extra one or two.
In a large baking pan, toss the potatoes with olive oil, salt and pepper, paprika and garlic powder. You could also use a Steak Seasoning instead of the salt and pepper - whatever seasoning you think would taste good! Roast these in a 425 degree oven for 20 minutes.
It's that easy - Thanks Rachael Ray!
Baked Chicken Tenders
Potato Wedges
Green Salad
Here is Rachael's Recipes for the chicken and the potatoes:
1 1/2 lbs Chicken Tenders
1 1/2 cups flour
2 eggs, beaten
1/4 milk
2 cups breadcrumbs, seasoned or unseasoned - whatever you have or prefer
salt and pepper
Preheat oven to 375 degrees.
Season the chicken with the salt and pepper. In one shallow dish put the flour and in another, the beaten eggs with the milk. In a third dish goes the breadcrumbs.
Dredge the chicken in the flour, shaking off the excess flour. Dip into the egg/milk mixture and then coat with the breadcrumbs.
Place on a baking sheet and bake for 12-15 minutes until golden brown.
How easy is that?!
For her Potato Wedges
Cut white or scrubbed Idaho Potatoes lengthwise into thin wedges. (I prefer Idaho ones with the skins left on. I use one potato per person, sometimes I will cut an extra one or two.
In a large baking pan, toss the potatoes with olive oil, salt and pepper, paprika and garlic powder. You could also use a Steak Seasoning instead of the salt and pepper - whatever seasoning you think would taste good! Roast these in a 425 degree oven for 20 minutes.
It's that easy - Thanks Rachael Ray!
Sunday, August 17, 2008
I don't really like to make big meals on Sunday and never really did until my Grandma Grace moved in with us. She grew up with a big, traditional family dinner on Sunday and still likes to have it. The big problem is that my husband likes to eat more chicken than red meat, because of the high cholesterol he inherited from his father, and Grandma isn't a big fan of chicken, but we make it work.
That said, here's What's for Dinner? tonight:
Roast Chicken Caprese
Roasted Red Potatoes
Green Salad
Garlic Bread
Chicken Caprese Recipe - Basically all Caprese means is that the recipe is in the style of the Island of Capri in Italy. This is one of the ways I can get Grandma to enjoy her chicken.
I tend to like to make my own marinades but my brother-in-law Ken uses Wishbone Italian Dressing for his chicken marinade that tastes delicious too. So, you can use any marinade you and your family like.
For the marinade:
1/4 cup olice oil
2 Tbs fresh lemon juice
1 clove minced garlic
3/4 tsp salt
1/2 tsp pepper
For the chicken:
6 medium boneless, skinless chicken breast halves (1 3/4 to 2 lbs) [You could always add a chicken breast or two to chop up and freeze for a later quick meal - something Grandma told me about!]
6 medium plum tomatoes, quartered lengthwise
1 tsp sugar
1 tsp salt
1/4 cup olive oil
8 oz mozzarella cheese, cut into 1/4-inch pieces
1/4 cup coarsely chopped fresh basil leaves
1/2 tsp pepper
In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper. Place chicken in a resealable plastic bag; pour marinade over chicken and refrigerate 30 minutes.
Heat oven to 375 degrees.
Place tomatoes in a medium bowl and toss gently with sugar, salt and oil. If you are concerned with E-coli or the tomatoes aren't in season, you could use canned.
Spoon mixture into rimmed cookie sheet so that the tomatoes don't touch. Bake 30 minutes; spoon tomatoes and all accumulated jices into a small bowl.
Add cheese, basil and pepper, tossing gently. Let sit at room temperature, while the chicken cooks.
Lower oven temperature to 350 degrees. Remove chicken from refrigerator and discard marinade. Place chicken on the same cookie sheet and roast chicken for 30 minutes, turning once.
To serve, spoon tomato mixture over the top of the chicken. To make it look pretty, you could do this on each invidual plate, however, if you are like me, you have kids who do not want to eat the tomatoes or the chicken if it has touched the tomatoes. :)
That said, here's What's for Dinner? tonight:
Roast Chicken Caprese
Roasted Red Potatoes
Green Salad
Garlic Bread
Chicken Caprese Recipe - Basically all Caprese means is that the recipe is in the style of the Island of Capri in Italy. This is one of the ways I can get Grandma to enjoy her chicken.
I tend to like to make my own marinades but my brother-in-law Ken uses Wishbone Italian Dressing for his chicken marinade that tastes delicious too. So, you can use any marinade you and your family like.
For the marinade:
1/4 cup olice oil
2 Tbs fresh lemon juice
1 clove minced garlic
3/4 tsp salt
1/2 tsp pepper
For the chicken:
6 medium boneless, skinless chicken breast halves (1 3/4 to 2 lbs) [You could always add a chicken breast or two to chop up and freeze for a later quick meal - something Grandma told me about!]
6 medium plum tomatoes, quartered lengthwise
1 tsp sugar
1 tsp salt
1/4 cup olive oil
8 oz mozzarella cheese, cut into 1/4-inch pieces
1/4 cup coarsely chopped fresh basil leaves
1/2 tsp pepper
In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper. Place chicken in a resealable plastic bag; pour marinade over chicken and refrigerate 30 minutes.
Heat oven to 375 degrees.
Place tomatoes in a medium bowl and toss gently with sugar, salt and oil. If you are concerned with E-coli or the tomatoes aren't in season, you could use canned.
Spoon mixture into rimmed cookie sheet so that the tomatoes don't touch. Bake 30 minutes; spoon tomatoes and all accumulated jices into a small bowl.
Add cheese, basil and pepper, tossing gently. Let sit at room temperature, while the chicken cooks.
Lower oven temperature to 350 degrees. Remove chicken from refrigerator and discard marinade. Place chicken on the same cookie sheet and roast chicken for 30 minutes, turning once.
To serve, spoon tomato mixture over the top of the chicken. To make it look pretty, you could do this on each invidual plate, however, if you are like me, you have kids who do not want to eat the tomatoes or the chicken if it has touched the tomatoes. :)
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