Sadly, Pete and Jenny had to leave us on Sunday morning to continue their road trip down to Flagstaff. We had the best time with them!! Dave was so happy to have his bro around for the week. I'm sure Jenny would agree that seeing the two Little Brothers together is quite a sight! There is never a pause in the conversation between the two of them they can talk for hours on end! Dave was so excited to climb with Pete in Rocky Mt. National Park and boulder at Swan Mountain. Jenny and I had fun just sitting and listening to the two of them talk their way through two pitches. They are a well oiled climbing duo for sure. I have to say that Jenny and I did pretty well up on the rock as well! The entire week was amazing and we fit enough activity into 8 days to last us a lifetime! I know we exhausted them (we tend to do this) and I think we fed them pretty well too! We did knocked most of the items off the weekly menu Dave and I made before they came. I have a lot of updates to work on this week! So I best get started!
Friday we made the famous Black Bean & Sweet Potato Burritos that hail from Cara but originally came from the Moosewood Restaurant Cookbook. Wow are these good. I absolutely love these. Mexican food of any sort and Hilary get along pretty well! Use her recipe if you are more of a measuring kind of cook since I tend to eye ball things!
Black Bean & Sweet Potato Burritos
2 large sweet potatoes peeled and cubed
1 large onion diced
2 T vegetable oil
salt
4 large garlic cloves minced
2 T of canned green chili or fresh if you can get it
4 t ground cumin
4 t ground coriander
2 cans of black beans
2/3 C fresh cilantro leaves
juice of one lemon
flour tortillas
fresh salsa
shredded Cheddar cheese is optional and not necessarily needed but always good!
Preheat ove to 350. Boil sweet potatoes in salted water until tender- 10 minutes. Drain and set aside. While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth. Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices. Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot. Serve topped with salsa. You can sprinke cheese over burritos before cooking if you want or just serve it as a side.
Yield: 4 to 6 servings
Monday, June 30, 2008
Wednesday, June 25, 2008
Orange Ginger Tofu Stir Fry
We have made this a couple of times and knew right away that Pete and Jenny would like it. It is perfect in our huge Le Cruset wok! As you know I love looking up recipes on the Internet and obsessing over how I can make it more healthy or more to our tastes. This is just that kind of recipe. I think the original is from Cooking Light and is called Orange-Ginger Chicken Lo Mein. This is our spin on it.
1/2 C chicken broth (I always use the low sodium)
1/4 C orange juice from concentrate
1/4 C low sodium soy sauce
2 T cornstarch
2 T brown sugar
3-4 garlic cloves minced
1/2 t ground ginger or 1 T freshly grated
a couple of shakes of red pepper flakes
1 t vegetable oil
2 C or more of the following vegetables (you can you anything)
red & green peppers, carrots, sugar snap peas, celery, edamamme
1 package of drained firm tofu cut into like size pieces
1 bunch of thinly sliced green onions
either 2 C rice or 8 oz. of rice noodles (I prefer the noodles in this case)
dry-roasted peanuts for garnish
Whisk together broth, oj, soy sauce, brown sugar, garlic, ginger and red pepper- set aside. Heat oil in wok over med high heat. (Side Note: sometimes I add the tofu first and let it get a nice and crisp and brown and sometimes I just add the vegis and tofu together for a smoother consistency.) So its up to you but either way don't stir-fry the vegis too long. After the vegis have been in for 3 minutes add the scallions and the tofu back in if you went the first route. Add the broth mixture and cook until thick, stirring constantly. If you are using the noodles add them at the last minute and stir to combine. If you're using rice I like to plate the rice and top with the stir-fry. Top each plate with peanuts and enjoy!
1/2 C chicken broth (I always use the low sodium)
1/4 C orange juice from concentrate
1/4 C low sodium soy sauce
2 T cornstarch
2 T brown sugar
3-4 garlic cloves minced
1/2 t ground ginger or 1 T freshly grated
a couple of shakes of red pepper flakes
1 t vegetable oil
2 C or more of the following vegetables (you can you anything)
red & green peppers, carrots, sugar snap peas, celery, edamamme
1 package of drained firm tofu cut into like size pieces
1 bunch of thinly sliced green onions
either 2 C rice or 8 oz. of rice noodles (I prefer the noodles in this case)
dry-roasted peanuts for garnish
Whisk together broth, oj, soy sauce, brown sugar, garlic, ginger and red pepper- set aside. Heat oil in wok over med high heat. (Side Note: sometimes I add the tofu first and let it get a nice and crisp and brown and sometimes I just add the vegis and tofu together for a smoother consistency.) So its up to you but either way don't stir-fry the vegis too long. After the vegis have been in for 3 minutes add the scallions and the tofu back in if you went the first route. Add the broth mixture and cook until thick, stirring constantly. If you are using the noodles add them at the last minute and stir to combine. If you're using rice I like to plate the rice and top with the stir-fry. Top each plate with peanuts and enjoy!
Thursday, June 19, 2008
Cleaning and Grilling
We are rushing to get the house cleaned and ready for Pete and Jenny, my brother-in-law and his girlfriend. We can't wait to have them to ourselves for a whole week!! We're heading out on an overnight raft trip down the Colorado this weekend so between cleaning the house and tearing apart the closets to prepare for the trip we had an interesting night of "cleaning". Thankfully I had taken a flank steak out of the freezer to thaw so dinner was a cinch and really tasty. At 8:30 we sat down to a juicy steak with a side of couscous and crisp sugar snap peas sauteed with a dash of sesame oil and of course a bottle of wine! Over dinner we made our grocery list and dinner menu for the week. I hoping to make the following- Lasagna, Black bean & Sweet Potato Burritos, Orange Tofu Stir-fry, Baked Chili Rellenos, Pizza, Pumpkin Ravioli, Sushi and Artichoke Linguine. Its going to be a busy week and I probably won't get to posting any of these until after they leave but I'm looking forward to the week ahead!
Spice-rubbed Flank Steak
flank steak trimmed
3 T brown sugar
2 t ground cumin
2 t ground oregano
2 t garlic powder
1 t salt
1/2 t ground allspice
3 T evoo
Mix sugar, spices and evoo and brush on both sides of steak. Let stand for at least 20 minutes. Grill to desired temperature. Since it has sugar in it make sure you keep your grill low so it doesn't burn; you will get a nice dark color. We grilled for 4 minutes per side. Let stand for 5 minutes before cutting into it. Cut steak diagonally across grain into thin slices. I found this recipe on Cooking Light- Southern Living.
Spice-rubbed Flank Steak
flank steak trimmed
3 T brown sugar
2 t ground cumin
2 t ground oregano
2 t garlic powder
1 t salt
1/2 t ground allspice
3 T evoo
Mix sugar, spices and evoo and brush on both sides of steak. Let stand for at least 20 minutes. Grill to desired temperature. Since it has sugar in it make sure you keep your grill low so it doesn't burn; you will get a nice dark color. We grilled for 4 minutes per side. Let stand for 5 minutes before cutting into it. Cut steak diagonally across grain into thin slices. I found this recipe on Cooking Light- Southern Living.
Saturday, June 14, 2008
Dave's Night to Cook
We had a great day today. The weather was amazing. We headed down to the Arkansas River area near Buena Vista. Dave went kayaking and I got on my bike for a really nice ride on the Colorado Trail. We had taken some chicken out to thaw and had in mind a recipe that my friend Kim had made years ago. She really isn't a cook but made this delicious bread crumb coated chicken stuffed with herb feta on a bed of spinach tossed with fresh basil and a touch of balsamic, evoo, salt and pepper. We now call it Kim's Chicken. Its baked and then place on the fresh spinach. When we got home Dave decided that he was in charge of dinner and really wanted something more like chicken parm. We ended up with a great new dish thanks to Dave! It wasn't anything like a chicken parm since we used feta and spinach but it was good. I'm not sure what we would call it? Maybe Dave's Feta & Spinach Chicken Parm!
Dave's Feta & Spinach Chicken Parm
2 Chicken breasts
2 C seasoned breadcrumbs
1 egg
1/4 C milk
Evoo
2 C chopped tomatoes in juice
1/4 C feta
3-4 C loose packed spinach
Preheat oven to 360. Cut each chicken breast in half length wise. Pound until thin. Whisk egg and milk together and add chicken. Toss to coat. Pour breadcrumbs into pie plate and coat chicken. Heat oil in large heavy skillet until just smoking. Gently place chicken into skillet cook 3 minutes per side. Remove to paper towel lined plate to drain. We used a cast iron skillet for this. After cooking chicken remove skillet from heat and drain oil. Pour tomatoes into skillet followed by spinach. Place chicken on top followed by feta. Cook in oven for 15-20 minutes or until spinach is wilted and cheese has softened. (Feta will not melt)
Dave's Feta & Spinach Chicken Parm
2 Chicken breasts
2 C seasoned breadcrumbs
1 egg
1/4 C milk
Evoo
2 C chopped tomatoes in juice
1/4 C feta
3-4 C loose packed spinach
Preheat oven to 360. Cut each chicken breast in half length wise. Pound until thin. Whisk egg and milk together and add chicken. Toss to coat. Pour breadcrumbs into pie plate and coat chicken. Heat oil in large heavy skillet until just smoking. Gently place chicken into skillet cook 3 minutes per side. Remove to paper towel lined plate to drain. We used a cast iron skillet for this. After cooking chicken remove skillet from heat and drain oil. Pour tomatoes into skillet followed by spinach. Place chicken on top followed by feta. Cook in oven for 15-20 minutes or until spinach is wilted and cheese has softened. (Feta will not melt)
EL Part 3
Wow was this a good dinner! We love going to the restaurant outside of Vail called The Minturn Saloon. Its pretty much a cowboy bar slash hole in the wall Mexican place with wide wood planked worn floors. Its carries some history so the vibe is pretty cool. My Dad is the first person in the family to visit. He was there back in the early 80s or even the 70s when he came out to ski with some friends. So he wanted to go there the first time he came out to visit us over 7 years ago. Dave and I loved this place! When we go out for dinner we tend to hit the less fancy but always dependable places. This is one of them. We only get to visit about twice a year and come to think of it I think were due for anther visit. So our favorite entree is the Shrimp Del Mar. Its a unique but delicious dish. I finally found a recipe that comes as close to the real thing. This definitely isn't a regular meal for us since it has a cream base. But it was worth it! Dave really enjoyed this!
Shrimp Del Mar
1/2 C red pepper diced
1/2 C green pepper diced
1/2 onion diced divided
3 t butter divided
1/4 oregano
1/8 t garlic powder
1/8 t cayenne pepper (or more)
salt/ pepper
1/4 heavy cream (I used half & half and would try milk next time)
1 1/2 T flour
2 C xtra sharp chedder cheese shredded
1/4 C light sour cream
1 lbs or less peeled, deveined shrimp
1 C diced tomatoes
flour tortillas
Preheat oven 350. Melt 2 t of butter and a dash of evoo in large skillet over medium heat. Add 3/4 of the onions and saute 4 minutes. Add peppers and saute until onion are translucent. Add flour and stir to coat 1 min. Add oregano, salt, black pepper, cayenne, garlic powder saute 1 min. Lower heat and add cream. Stir until slightly thickened add half of the cheese and stir until melted. Remove from heat and stir in sour cream.
In another skillet melt butter and remaining onion until softened and add shrimp. Salt and pepper and cook until just cooked through. Remove shrimp with a slotted spoon and roughly chop. Return to cheese sauce and pour just enough of the shrimp liquid to sauce. Do not over dilute the thickness. Add tomatoes and stir to combine.
Grease baking dish. Spoon shrimp mixture onto tortilla and roll, place in backing dish. Repeat until only the sauce remains. Pour remaining sauce over tortillas and shredded cheese. Bake for 25-30 minutes.
Shrimp Del Mar
1/2 C red pepper diced
1/2 C green pepper diced
1/2 onion diced divided
3 t butter divided
1/4 oregano
1/8 t garlic powder
1/8 t cayenne pepper (or more)
salt/ pepper
1/4 heavy cream (I used half & half and would try milk next time)
1 1/2 T flour
2 C xtra sharp chedder cheese shredded
1/4 C light sour cream
1 lbs or less peeled, deveined shrimp
1 C diced tomatoes
flour tortillas
Preheat oven 350. Melt 2 t of butter and a dash of evoo in large skillet over medium heat. Add 3/4 of the onions and saute 4 minutes. Add peppers and saute until onion are translucent. Add flour and stir to coat 1 min. Add oregano, salt, black pepper, cayenne, garlic powder saute 1 min. Lower heat and add cream. Stir until slightly thickened add half of the cheese and stir until melted. Remove from heat and stir in sour cream.
In another skillet melt butter and remaining onion until softened and add shrimp. Salt and pepper and cook until just cooked through. Remove shrimp with a slotted spoon and roughly chop. Return to cheese sauce and pour just enough of the shrimp liquid to sauce. Do not over dilute the thickness. Add tomatoes and stir to combine.
Grease baking dish. Spoon shrimp mixture onto tortilla and roll, place in backing dish. Repeat until only the sauce remains. Pour remaining sauce over tortillas and shredded cheese. Bake for 25-30 minutes.
Wednesday, June 11, 2008
EL Part Two
Its Wednesday and we're half way through our eating lean week. We woke up to some sinister weather again this morning. Dave headed to the gym before work and I went out for my first run in over 2 months! I was really excited but apprehensive as well. I knew I shouldn't be out there but I just had to try. It went pretty well but irritated my foot. It was just so nice to be out on the trail with the dogs! I quickly showered and hopped on my bike and headed down for my first PT appointment. It started to snow on my ride down the hill!! When is winter going to end. It didn't go as well as planned. I was told that there is a lot of work to be done to make my foot get back to normal. So instead of some positive news I was hit with the long road to recovery. Oh well. It was really nice to come home and cook dinner with Dave tonight. Its been quite a few nights since we ate before 9pm! We had a tasty dinner thanks to Giada De Laurentis and Everyday Italian.
Chicken Piccata
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter (I used salted and 2 T)
5 tablespoons extra-virgin olive oil (I used less)
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed (didn't rinse)
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
We served the chicken over spaghetti. For eating lean this was pretty rich!
Chicken Piccata
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter (I used salted and 2 T)
5 tablespoons extra-virgin olive oil (I used less)
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed (didn't rinse)
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
We served the chicken over spaghetti. For eating lean this was pretty rich!
Tuesday, June 10, 2008
Eating Lean part one
After coming home inspired from my seminar down in Denver I started on dinner. Dave started marinating the pork and headed out in to kayak the ten mile creek from Copper to Frisco. More on the pork later but first I'll let you know how the seminar was. It was put on by Disney and was called The Disney Keys to Excellence. We learned about the best practices at Walt Disney Parks and Resorts. In a nut shell we covered Leadership Excellence, Employee Excellence, Guest Satisfaction/ Loyalty and Repeat Business. The philosophies and tactics that Disney used are quite innovative but I am happy to say that our company is right on par with these concepts. It was all very interesting and worth every penny. So now that you know what I've been doing to be a better leader we'll move on to how I led my kitchen to a pretty good meal. This is a pretty friendly week night meal because the pork doesn't need to marinate for that long. I think I gave it 30 minutes.
Roasted Pork Tenderloin
1 pork tenderloin trimmed
3-4 T of Dijon mustard
evoo
1 lemon
4 large shallots sliced
salt and lots of freshly ground pepper
Rub pork with mustard and liberally cover with pepper. Squeeze lemon over pork and run some evoo over the top. Marinate for as much time as you have. Preheat oven to 375. Place pork in pan covered with foil and surround with sliced shallots. Roast pork until an internal temperature of 160 is met. Let stand for 10 minutes before cutting. Serve sliced pork with sliced shallots over top.
I served this with mashed potatoes and corn on the cob.
Roasted Pork Tenderloin
1 pork tenderloin trimmed
3-4 T of Dijon mustard
evoo
1 lemon
4 large shallots sliced
salt and lots of freshly ground pepper
Rub pork with mustard and liberally cover with pepper. Squeeze lemon over pork and run some evoo over the top. Marinate for as much time as you have. Preheat oven to 375. Place pork in pan covered with foil and surround with sliced shallots. Roast pork until an internal temperature of 160 is met. Let stand for 10 minutes before cutting. Serve sliced pork with sliced shallots over top.
I served this with mashed potatoes and corn on the cob.
Forgotten Recipe that needs to be remembered
So I made Chicken burgers the other night and needed to keep track of my version. I adapted my recipe from Guy Fieri Chicken Patties. They were amazing! I was really excited to try them out and couldn't believe how tasty they were. I'm still trying to get Dave to like alternative burgers. We really don't eat any red meat so when a burger is on the menu he is looking for the red meat version. I think he liked these.
Chicken Burgers
2 skinned chicken breasts
evoo
4 T diced black olives
1/2 red pepper diced
1/2 jalapeno diced (you can use more if you like the heat)
3 garlic gloved minced
1/4 diced artichoke hearts
dash of the following (around a 1/2 t)
paprika
chili powder
oregano
red chili flakes
cumin
1 T of fresh flat leaf parsley
1/4 t sage
2 T bread crumbs
1 egg
s & p
In a medium saute pan over medium heat add evoo and all vegetables and saute until translucent. Remove and cool.
While vegetables are cooling place chicken breasts in Cuisinart with the metal blade and blend until ground.
Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
Chicken Burgers
2 skinned chicken breasts
evoo
4 T diced black olives
1/2 red pepper diced
1/2 jalapeno diced (you can use more if you like the heat)
3 garlic gloved minced
1/4 diced artichoke hearts
dash of the following (around a 1/2 t)
paprika
chili powder
oregano
red chili flakes
cumin
1 T of fresh flat leaf parsley
1/4 t sage
2 T bread crumbs
1 egg
s & p
In a medium saute pan over medium heat add evoo and all vegetables and saute until translucent. Remove and cool.
While vegetables are cooling place chicken breasts in Cuisinart with the metal blade and blend until ground.
Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
Monday, June 9, 2008
BBQ in the Snow
We decided on Friday to have some people over since we really haven't done any entertaining since before January. This isn't to say we haven't had anyone over we just haven't done anything big. So we decided to kick of the summer by doing something we love- sitting on our back deck around the fire pit. Yes we live in the Rocky Mountains. Notice how I said kick off the summer. Its June 9th and summer really hasn't come to stay yet. We've had glimpses of it and then the snow takes center stage again. So after a beautiful Saturday the snow decided to grace us with its presence again. So we nixed the back deck and crammed everyone in our kitchen and living room. I tried my hand at Potato skins. After seeing the Neeley's cook up some grilled skins I decided to create my own version in the oven since the grill was already on overdrive cooking up some beef burgers, chicken burgers, turkey burgers, brats and polish sausage.
Potato Skins
6 Russet Potatoes scrubbed
2 T butter
2 T EVOO
3 minced garlic gloves
salt/pepper
light sour cream
3-4 scallions
2 C extra sharp cheddar cheese
chopped cooked bacon (4 slices)
bbq sauce
mix sour cream and sliced scallions in a bowl. pierce potatoes and bake at 400 for 60+ minutes. allow to cool and slice in half and gently scoop just enough flesh out of each half to create a small well to hold fixings. reserve for another use. mix butter, evoo, garlic and s&p in small bowl and microwave to melt butter. Brush both sides of potatoes with butter mixture. place skin side back in oven to crisp (3 min). flip over and brush with remaining butter and put back in oven (3 min). remove potatoes and fill with bacon, a touch of bbq sauce and top with cheese. broil on high until bubbly. slice each skin into 3-4 pieces and serve with sour cream and extra bbq sauce.
To complete the party we served what we politely call WT margaritas and Sea breezes and of course beers.
WT Margaritas
2 cans of limeade from concentrate
tequila
cheap beer
mix limeade with equal parts tequila and two cans of cheap beer and serve either on ice or blended with ice and lime wedges.
The party ended on the back deck around the fire pit. We roasted marshmallows and made samores.
Potato Skins
6 Russet Potatoes scrubbed
2 T butter
2 T EVOO
3 minced garlic gloves
salt/pepper
light sour cream
3-4 scallions
2 C extra sharp cheddar cheese
chopped cooked bacon (4 slices)
bbq sauce
mix sour cream and sliced scallions in a bowl. pierce potatoes and bake at 400 for 60+ minutes. allow to cool and slice in half and gently scoop just enough flesh out of each half to create a small well to hold fixings. reserve for another use. mix butter, evoo, garlic and s&p in small bowl and microwave to melt butter. Brush both sides of potatoes with butter mixture. place skin side back in oven to crisp (3 min). flip over and brush with remaining butter and put back in oven (3 min). remove potatoes and fill with bacon, a touch of bbq sauce and top with cheese. broil on high until bubbly. slice each skin into 3-4 pieces and serve with sour cream and extra bbq sauce.
To complete the party we served what we politely call WT margaritas and Sea breezes and of course beers.
WT Margaritas
2 cans of limeade from concentrate
tequila
cheap beer
mix limeade with equal parts tequila and two cans of cheap beer and serve either on ice or blended with ice and lime wedges.
The party ended on the back deck around the fire pit. We roasted marshmallows and made samores.
The Week Ahead
I've tried really hard to make our menu fit within our tight budget. We just got the Passat fixed last week and paid all the bills in the beginning of the month and are left with a skinny food budget. Needless to say I'm pretty proud of the dishes I pulled out of the freezer and cabinets. I sometimes enjoy being put in this position (even if I was the one who put us here). It makes me really appreciate what's in the house and utilize what is available. So instead of rambling on I will let you in on the list... In no particular order we will be having Pumpkin Ravioli care of Cara's Blog, Chicken Piccata, Shrimp Enchiladas, Peppercorn and Garlic Pork Tenderloin and something with Tofu that has yet to be decided. After tooting my horn on being creative we came home tonight to eat homemade nachos and garden burgers! I really didn't want to cook after pulling weeds out of someone else's garden and sledge hammering someone else's retaining wall. Oh the joys of working all day and then helping Dave with his blossoming business. So my first entry won't have a recipe in it since I really can't take any credit for opening up a can of pinto beans and dumping them over some chips covered with cheese! Hopefully I will redeem myself in the next entry!
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