We’re just the household full of boring, un-blog-able food here lately.
Maybe there will be an upswing after the holiday…
Sunday: made waffles for myself for breakfast; making pinwheels for DH’s work on Monday.
Monday: steak, steamed broccoli, pasta
Tuesday: grilled fish, green beans, rice pilaf
Wednesday: spaghetti with meat sauce, salad, homemade bread
Thursday: grilled hamburgers, perogies
Friday: headed home for a family reunion — leaving friday and gone all weekend!
I’ve never really roasted very many veggies, but figured cauliflower would be a good place to start.
This was actually really good. Which is amazing, because I generally SUCK at just ‘coming up with’ recipes.
Somehow this one came out unscathed. Probably because it’s easy 🙂
Roasted Cauliflower
1 head cauliflower, washed and broken into florets
1-2 cloves garlic, minced
1-2 tbsp olive oil
salt
pepper
Directions
– Preheat oven to 425 degrees
– Toss cauliflower, minced garlic, salt, pepper, and olive oil together to coat cauliflower
– Lightly grease a cookie sheet, and spread cauliflower out on it
– Bake at 425 degrees F for 25-30 minutes, stirring occassionally.
– You want the brown bits — those are the parts that taste the best, I think!
I often fall prey to the “oh, I don’t want to make insertfoodhere just for me – I’ll wait until DH is here” mode…but not today!
Today DH went to Hershey Park early with friends, but I still wanted waffles. I contemplated just going out and GETTING waffles, but that seemed silly. I’m also a victim of being very so slightly mortified at eating alone in public.
So I hopped on my Google Reader, and quickly found this recipe from Lovestoeat — it was perfect!
And I really couldn’t beat the view from my back yard this a.m. Me and the pup sat outside, enjoyed our breakfast (well, my breakfast) and read a book. It was wonderful!
This recipe hit the spot, and made 3 extra waffles for DH to eat as leftovers. 🙂
Easy Waffles
1 3/4 cups flour
1 tbsp baking powder
1/4 tsp salt
2 eggs
1 3/4 cups milk
1/2 cup oil
1 tsp vanilla
Directions
– Mix all ingredients well; batter will be lumpy
– Pour mix (I used just over 1/2 cup per belgian waffle) into waffle maker and bake as desired
– Makes 12 regular waffles or 3-4 belgian waffles
I adore looking out into a field in my back yard!
More repeats (with a newbie at the end of the week). I need to find a better system — haven’t had time to blog in two weeks!
Saturday: three-kinds-of-chocolate-chips cookies for a work event on Tues
Sunday: italian pasta salad for work event on tues; kulundai for father’s day with FIL
Monday: steak, roasted cauliflower, pasta
Tuesday: ranch crockpot pork chops, rice, steamed broccoli
Wednesday: BBQ chicken on the grill, grilled potatoes, green beans
Thursday: leftovers
Friday: chicken florentine pasta bake
This rub was amazingly delicious. A little spicier than *I* like things, but still delicious!
It was originally for a pulled pork, but we ate it just as a slow-cooked pork roast. Mmm…
Carolina Dry Rub
(Steven Raichlen)
1 tbsp mild paprika
2 tsp light brown sugar
1 1/2 tsp hot paprika (omitted because we didn’t have it)
1/2 tsp celery salt
1/2 tsp garlic powder
1/2 tsp dry mustard
1/2 tsp freshly ground black pepper
1/2 tsp onion powder
1/4 tsp salt
4-6 whole cloves garlic (optional)
Directions
– If using the garlic cloves, place small slices all over pork roast and slip 1 clove into each slit. Place rub on pork roast/loin, wrap in plastic, and refrigerate for at least 3 hours (preferably 8)
– Set up the grill for indirect grilling, and place roast on grill (we grill in foil to keep the grill clean)
– Slow-roast pork for 3-5 hours (depending on size of pork) until internal temperature reaches 195 degrees F
– Serve! It’s delicious!
These little devils are highly favored in my family. Whenever anyone makes a pie, and there is any leftover pie crust, these little babies are created.
Honestly, I think they go faster than the pie does!! They’re delicious and bite-sized. What more could you want? 🙂
Cinnamon-Sugar Pinwheels
(me)
leftover pie crust — this can be scraps, or a whole pie crust, whatever is around!
cinnamon/sugar mixture
melted butter
Directions
– Roll out your pie crust until flat (if it’s scraps, pull them together in a ball and then re-roll them out)
– Brush the top of the pie crust with melted butter
– Sprinkle cinnamon-sugar mixture on the butter
– Roll up the pie crust pinwheel-style, and slice into 1″ rounds
– Place in pie plate and bake at 425 degrees F for about 10 minutes
– Remove, cool, and enjoy! They go fast!
 
Since all of LeighAnne’s mexican recipes have been delicious, I decided to try her newest Mexican Rice recipe — and it was tasty!
The flavor is very mild — it isn’t like a Spanish rice that has a lot of kick — but it pairs beautifully with mexican — I think next time I make burritos I’m going to use this rice in them — I think it’ll be fantastic!
Mexican Rice
Mexican Rice
2 tbsp olive oil or vegetable oil
1 cup long grain white rice (not the quick-cook stuff!)
2 cups chicken broth
1 small can tomato juice (no size on this…the really small ones. sorry!)
salt and pepper
Directions
-Heat oil in a skillet, add the rice.
– Stir frequently and slightly brown the rice (LeighAnne says: more like, make it tan) over a medium high heat.
-Add the chicken broth, and the tomato juice, along with some salt and pepper. Stir thoroughly.
– Reduce heat to simmer and cover tightly with a lid. (LeighAnne says: I ’stir’ the mixture several times while it’s cooking by just shaking/moving the skillet back and forth so that I don’t take the lid off.)
– Simmer/cook for about 20 minutes, until the liquid has been absorbed.
– Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on it for another 10-15 minutes or so.
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Not much new this week…I think this officially qualifies as a slump. No bathroom update…because I’m hoping the next one I post will mean we’re officially done!
Sunday: fun use of leftover pie crust, grilled burgers, baked beans, and french fries for dinner
Monday: grilled steak, steamed broccoli, pasta
Tuesday: beef stroganoff, salad, homemade bread
Wednesday: spice rubbed, grilled pork roast, baked potatoes, grilled corn
Thursday: spaghetti with meat sauce, salad, bread
Friday: leftover pork roast
Week 6 contained just enough hope to make me excited, again.
This week, I learned that next time I remodel a room, I will avoid “specialized companies” where you can go pick out all of your items for your room, they supposedly order them, and then you’re done.
I’ll ignore that said “specialized companies” scoff at Home Depot and Lowes, claiming they are “builder grade” and don’t you want something that “will last”?
I’ll do all of this, because said company has done nothing but piss.me.off. They didn’t order pieces, had difficulty getting items, and then had the audacity to give us attitude on top of it.
If you LOSE MY FAUCET, you DO NOT have the right to then huff at me that it will be “3 weeks if you have to have THAT one”
I will, in turn, simply go to the internet, and in 5 minutes, have it purchased and arriving at my house in 3 days — for hundred less than you wanted to buy it for me.
Anyway…..
This week we got our vanity (finally!), they hung our mirror, and finished our trim work. The trim still needs painted, but at least it’s all up. They also roughed-in the shelving we’d requested beside our vanity. DH insisted on keeping our plumbing access to the shower, so I wasn’t able to get a nice, wide vanity. The resolution was a normal-sized vanity, and removable shelves, with a small plumbing access for DH. Our counter top will stretch the entire space, so it will all be contained in the end.
Here’s this week’s pictures…
Kelly Cooks...and other Amazing Feats 