Saturday, August 15, 2009


We had an exciting week. Zach started school and I celebrated my 33rd birthday. Zach did really well at school. I had more separation anxiety than he did. He kept telling me that it was only for "seven hours, mom." I can't believe he came home with tons of energy. I thought for sure he would be exhausted. Getting information about his day was like pulling teeth. I can't wait to send him again on Monday. Tuesday is his dental procedure so he will be home for a few days...bummer. Enjoy this week's menu!

Corn and chicken dinner(courtesy of Taste of Home)
3 garlic cloves, minced, divided
1/2 cup butter, divided
3 pounds chicken legs and thighs (about 8 pieces)
3 ears fresh corn, husked, cleaned and cut into thirds
1/4 cup water
2 teaspoons dried tarragon, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium zucchini, sliced into 1/2-inch pieces
2 tomatoes, seeded and cut into chunks

In a Dutch oven or large skillet, cook chicken in butter over medium heat until browned on each side. Add two-thirds of the garlic; cook for 1-2 minutes or until garlic is tender. Reduce heat; stir in corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until a thermometer reads 180°.
Meanwhile, in a small saucepan, combine remaining garlic and tarragon; saute for 3 minutes or until garlic is tender. Layer zucchini and tomatoes over the chicken mixture. Drizzle seasoned butter over all; cover and cook for 3-5 minutes or until heated through. Yield: 6-8 servings.

Pan fried fish with tomato topping

1-2 lbs white fish
1 can diced tomatoes or 2 medium fresh diced plus 1/8 cup water
1/2 cup white wine
1/3 cup diced kalamata olives
1 cup diced onion
1 tablespoon capers
2 cups fresh spinach
1 clove garlic
salt and pepper
olive oil

Salt and pepper fish. Cook over medium heat in non-stick pan with olive oil. Remove from heat after fish flakes easily. Set aside. Add onions to pan and cook for 2-3 minutes. Add tomatoes, wine, olives, capers, garlic and spinach. Saute for 2 more minutes or until spinach has wilted. Serve hot over fish. Serve with a side of orzo pasta.

baked potato bar

Serve with baked potatoes:
Chili, salsa, sour cream, steamed broccoli, cheddar cheese, bacon bits, green onions, sauteed mushrooms, peas, anything else your family likes!

Slow cooker short ribs
steamed sugar snap peas

¾ cups flour
½ teaspoon each salt and pepper
1 teaspoon paprika
4-5 beef, boneless short ribs
3 Tablespoons butter
2 Tablespoons olive oil
½ onion, diced
2 garlic cloves, minced
1 (15 ounce) can diced tomatoes or two diced fresh
1 Tablespoon brown sugar

Combine flour salt & pepper and paprika in a shallow baking dish or pie plate. Dredge short ribs in flour mixture, coating all sides. Place butter and olive oil in a large skillet and place pan on medium-low heat until butter melts. Lightly shake excess flour off each rib and place ribs in pan. Brown ribs on all sides. Place ribs in bottom of a slow cooker. Without cleaning the skillet, saute onions and garlic cloves. Drain the liquid from the tomatoes into the skillet and cook for 2-3 minutes or until liquid is reduced. Add tomatoes and sugar to the skillet and stir. Pour the tomato mixture over ribs. Cook on low for 6-8 hours. Serve over rice or pasta.

Chicken tetrazzini

1 purchased roasted chicken
8 oz. dried spaghetti or linguine, broken in half
12 oz. fresh asparagus, trimmed and cut into 1-inch pieces
8 oz. small whole fresh mushrooms
3 medium red and/or yellow sweet peppers, seeded and cut into 1-inch pieces
2 Tbsp. butter
1/4 cup all-purpose flour
1/8 tsp. black pepper
1 14-oz. can chicken broth
3/4 cup milk
1/2 cup shredded Swiss cheese (2 oz.)
1 Tbsp. finely shredded lemon peel
2 slices sourdough bread, cut into cubes (about 1-1/2 cups)
1 Tbsp. olive oil
2 Tbsp. snipped fresh parsley

Preheat oven to 350 degrees F. Remove meat from chicken; discard bones. Cut chicken pieces in chunks to equal 3 cups. Cook spaghetti according to package directions. Add asparagus the last 1 minute of cooking. Drain. Return to pan.
Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally. Stir in flour and black pepper until well combined. Add broth and milk all at once. Cook and stir until thickened and bubbly. Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture. Toss gently to coat. Spoon pasta mixture into a baking dish.In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel. Spread bread cube mixture on pasta mixture. Bake, uncovered, for 15 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with parsley before serving. Makes 10 (1-cup) servings. Can freeze half later for a second meal too!

Easy soft beef tacos
re fried beans
You guys can figure this one out!

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