Dinner Menu For The Week Of 2/23/09

19 Feb 2009 In: Menus

Wow! I can’t believe it is the last week of February already…. As you can see, I like to end my month with something easy. Every good cook needs a break once in a while. I choose to take mine on a Friday.

Monday: Chicken Divan
Tuesday: Beef with broccoli and rice
Wednesday: Tator Tot Casserole
Thursday: Beef noodle soup
Friday: Good ‘ole Mac-n-Cheese (from the box- it is the cheesiest!)

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Making Celebrations Special With Food

18 Feb 2009 In: Tips & Ideas

In our family, we have a lot of birthdays and celebrations early in the new year. I love to surprise my family members, co-workers, and friends with something a little special for their birthdays.

In the past, I have made a co-worker a double layer chocolate cake for her birthday, made my sister-in-law 30 chocolate truffles for her 30th birthday, and my dad a German chocolate cake for his birthday.

Now, I could have went with the e-card note and email or just a phone call, but I really thought about something else I could do that was inexpensive and thoughtful. You would be surprised as to the reaction you will get. It seems like now, people don’t go that extra mile and it doesn’t have to be a mile, just an extra step or two.

You get the point, whether you are celebrating a birthday, retirement, a new baby, or just hanging out with a group of friends, think about something special that you could make that would make their day. If you need an idea or some inspiration, send a comment or an email and I would love to help you out the best I can!

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Does everyone own a paring knife? It is one of the kitchen tools that you should own. A paring knife is one of the smallest knives in your kitchen and I use it for everything from taking the centers out of strawberries to slicing garlic.

Please be careful when using your paring knife, just because it is small doesn’t mean it can’t cut you! Many people use paring knives as a peeler, like if you are peeling off the skin of an orange.  One small slip and watch out!  Just be careful;)

Here are some uses that I use my paring knife for. If you haven’t used your paring knife in a while, get it out and start cooking.

Paring Knife Uses:
1. Slicing bananas for my cereal in the morning
2. Trimming off any excess “junk” from chicken
3. Opening up packages of hamburger or other meats from the grocery store (the ones in the styrofoam holders- not the lunch meat kind).
4. Cutting through my sections of grapefruit so every segment comes out perfectly!
5. Slicing the exact amount of butter for any recipe

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This version of BBQ Chicken Pizza is based on my personal taste. If you like more sauce, go ahead and add more sauce. If red onions are not your thing, try white or yellow. Any way you make it, it will be great!

One 12-14 inch pizza crust (thin crust)
One boneless skinless chicken breast diced into small bites
1 teaspoon of chili powder and paprika
1/4 teaspoon of cumin and salt
1/4-1/2 cup of BBQ sauce
1/4 cup red onion- diced
1 cup of shredded mozzarella cheese

Prepare pizza crust according to directions on package or your personal recipe. Add chili powder, paprika, cumin, and salt to chicken and coat evenly. In a 10 inch skillet, cook chicken for 2-3 minutes over medium heat. Set aside.

Once pizza crust is assembled, spoon on BBQ sauce. For more sauce use 1/2 cups, for lighter version use less. Sprinkle on onion and cooked chicken. Finally top with remaining cheese. Bake in oven until your cheese is melted (and golden brown if you like your pizza this way).

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Dinner Menu For The Week Of 2/16/09

12 Feb 2009 In: Menus

This week’s menu is pretty exciting because I am trying two new dishes. Both from the cookbook that my in-laws gave me for Christmas. I will let you know how they turn out. I guess it is a good sign if they end up being made again.

Monday: Hamburgers with french fries and corn
Tuesday: Creamy Chicken with garlic cream sauce, noodles, and green beans
Wednesday: Tuna Noodle Casserole
Thursday: Asian Wraps
Friday: Chopped Steak with mashed potatoes and vegetables

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This Week’s Menu (09/21/09)

Monday: Teriyaki Chicken with noodles and green beans

Tuesday: BBQ with coleslaw and french fries

Wednesday: Beef Fried Rice

Thursday: Creamy chicken with mushrooms, noodles, and broccoli

Friday: Fish fry! (out to eat)




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