Menu Plan Monday: Mid April

Happy Monday!

Do you eat when you are stressed?

No, it's not your imagination...you really do crave rich foods when stress is unrelenting.  Scientists confirm that we seek chocolate, ice cream and sodium not just because they taste good, it's actually the body's attempt to put a brake on the runaway machinery of chronic stress.

One way to curb out of control eating is to have and create a menu plan.  See, it turns out that grocery shopping and cooking are actually stressful to some people.  Make a list, make a menu and good dietary choices, which will limit your stress triggers.

Here is our plan for the week ahead!  Stress......I might have some with upcoming travels, but we will try and stay on-track.

Check out Laura's site for more menu planning ideas!

Enjoy!
Stacy


Sunday: Chick is cooking!!
Monday: Italian Braised Boneless Short Ribs (crockpot) over egg noodles with Green Beans
Tuesday: BBQ Salmon with Grilled Veggies and Brown Rice
Wednesday: 10 Minute SW Chicken Salad (I'll time myself and let you know)
Thursday: Finish packing for Chicago/DC Trip.  Burgers out! Fireside Grill or McMenamins???

How Does Your Garden Grow, 2013 Edition!

A special...special thank you to my sweetheart, Brian who built me a second garden box last week....in the wet and the cold.

I couldn't remember where I picked up last year's garden box, how much I paid for it, or what the dimensions were, but Brian didn't mind.

He patiently, offered to pick up a nice, cedar box on sale at Home Depot and put it together for me and fill it with dirt in anticipation of planting before the end of April (something that won't die in this cold, wet climate).

When he put the new box together, he realized that it had no bottom and was smaller in height then the existing box.

Did he waiver when I asked him to buy another box and fasten it to the top?  When I asked him to buy landscaping paper to place on the bottom (to prevent weeds from taking over), thus adding an additional trip to Home Depot to his morning, did he say, "No"?

Not my guy!

Thank you, baby!

Enjoy!
Stacy

Old Photo Friday: Baby on a Train

WHO: Aunt Judy Wharton, Cousin Shawn, Stacy, Mom (Jennifer).  Video also includes cameos of Aunt Pat and my Grandma Virginia
WHAT: First train trip
WHERE: I think we might be heading north out of Eugene to Seattle area?
WHEN: I look to be about 10 months to one year (in fact my first bday is also part of this video) so late 1969/early 1970


Cut and paste the link below if it does not appear

http://share.yesvideo.com/?inv=515482a8d5f1ac8b520002ff#/guest/shared/515482a8d5f1ac8b520002fe/chapter/515482a8d5f1ac8b52000300


One of my most prized possessions in life are these super 8 home movies that my Pop had converted to a VHS tape back in the late 1980's.  I recently took the VHS tape to Costco and had them converted to DVD.
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Enjoy!
Stacy

Recipe of the Week: Oven and Shaker Restaurant Review

Last week, Brian and I met up with friends in the "Pearl District" of Portland at Oven and Shaker.

Described as an urban saloon, Oven and Shaker is the brainchild of bartender Ryan Magarian and Nostrana Chef, Cathy Whims (5-time James Beard Award Finalist).

The space in the pearl is huge!  3,200 square feet of wood and steel with thousands of dollars in liquor behind the bar (hence the name "shaker").  Seating is abundant with three long rows, one of tables, one row at the bar and one of tall, skinny tables in between (plus window seating looking out onto Everett St.).

The huge space is taken up by attentive waitstaff (on this night) buzzing around to some really cool 80's mix (I've read other reviews that give the music mix a big thumbs down, but who can go wrong with everything from INXS to Guns and Roses).

But onto the real reason we came.......booze and pizza!

I am not much of a cocktail person, but lots of energy has been spent on creating cocktails that pair nicely with pizza (is that possible?).  Magarian breaks his cocktails into three categories, fresh, dry and strong (although the Margarita I had could fit into all three).  Cocktails range between $8-$10, with Happy Hour specials daily.

As for the food, I was surprised at the size of the menu...certainly NOT overwhelming.  I would also mention to try and hit the place up at Happy Hour as the pizzas are almost half price (with discounts on cocktails as well)!

Oven and Shaker's pizza oven came from Italy...enough said.  We had three pizzas between the 4 of us and ate every bite (along with an awesome radicchio Caesar salad).  We settled on a Wild Fennel Sausage and a Salami Pizza (spicy with a drizzle of honey on the top of the crust). 

Whim's pies include her devotion to the Northwest food scene and offer some nontraditional toppings (next time back, I might try the Octo pie with fresh octopus).

Enjoy!
Stacy


Oven and Shaker: 1134 NW Everett St., 241-1600. 4 pm-midnight nightly.

West Seattle Weekend Wrap Up: Final Four Weekend

A quiet weekend in West Seattle and temps not as warm as last weekend (in other words....rain and no sun and highs about 50).  I guess it was too early to hope for the start of summer!

After a 4 hour drive in the pouring rain during rush hour on a Friday night (thanks, Brian for driving), I changed up the house decorations, adding touches of spring to our home.

Brian was the head chef for the weekend!  Sammy and I didn't mind.

He made a wonderful quiche Lorraine on Saturday morning and a huge plate of Deer Park nachos for the final 4, our last weekend of college basketball after nearly a month of outstanding games.

 

How did you spend the first weekend in April?


Enjoy!
Stacy

Menu Plan Monday: April 7-11th

If March is one of my favorite months than April is the BEST!  It's my Birthday Month!

How do you celebrate your birthday?  Do you celebrate all month long?

Let's kick off the second week in April with a great menu.

Remember to swing on by Laura's site to check out other planning ideas!

Enjoy!
Stacy

Sunday: Grilled Tri-Tip Roast (picked up a nice one at Costco)
Monday:  NCAA National Championship!  Pizza from our new favorite place
Tuesday: Tortilla Crusted Tilapia with Steamed Yukon Gold Potatoes and Roasted Asparagus
Wednesday: Italian Sausage and Pepper Pasta
Thursday: Lemon Chicken with Broccoli 

Old Photo Friday: Rest in Peace, Hazel

WHO: Hazel (Amy's Mom) with Allen and Ann Lee (Brian's Parents)

WHAT: Ken and Amy's Wedding (Brian's brother)

WHERE: Kauai, Hawaii

WHEN: September 1985

Condolances to Sister-In-Law, Amy who lost her Mom, Hazel last Saturday after a lenghty illness.

Rest in peace, Hazel.

Stacy



Recipe of the Week: Cranberry Orange Bundt Cake

I joke all the time that I am a horrible baker, in fact last weekend I tried to make banana muffins from scratch and I had to throw them out.  A few weeks ago, on a Saturday, I had an idea for an orange/cranberry bundt cake for dessert.

I searched the web and found a super simple recipe (fool proof) from Betty Crocker.  Brian's raved about it for the past few weeks saying that it is one of the best things that I have ever made.

Okay, so it's not exactly "scratch", but it's really good and no one will know the difference. I think it will be on our final 4 menu this coming Saturday.
Enjoy!
Stacy

Cranberry Orange Bundt Cake

Ingredients:

1 box Betty Crocker SuperMoist yellow cake mix

1 box (4 serving size) vanilla instant pudding

1 cup water

1/2 cup butter or margarine, softened

1-2 teaspoons grated orange peel

4 eggs

1 1/2 cups frozen cranberries, chopped

powdered sugar (garnish)

Directions:

Preheat oven to 325F. Grease and flour a 12 cup fluted tube cake pan (bundt cake).

In a large bowl, beat cake mix, pudding mix, water, butter, orange peel and eggs with an electric mixer on low speed for 1 minute, scraping the bowl constantly, then on medium speed for 2 minutes.  Fold in cranberries.  Spread into pan.

Bake 55-65 minutes or until a toothpick inserted in the center comes out clean.  Cool 30 minutes; remove cake from pan.  Cool completely for 1 hour, then sprinkle with powdered sugar, if desired (there are also recipes for orange glazes, but the cake was so moist that you really don't need it).

Lately

 Pussy Willow tree in full bloom

Lately......

The days are getting longer.

Spring is one of my favorite times of the year.  It's like a New Year, a time to wake up and start fresh.

I love watching the evolution of our garden in West Seattle.  The bulbs I planted months ago, are blooming.  Brian's mowed the lawn three times and turned the garden over for planting last week.

Easter/Spring decor!  The house is decorated...partly Easter and then moving into spring. Light comes in our dining room window now, as the sun begins to set farther north.

 Sammy in the sunshine = One happy cat!

First road trip from Portland to Seattle this spring in the bronze goddess.  I picked a great day to take "Ducky" on a little adventure.  68 last Friday in Portland made the drive north a dream!

 

Tree in front yard at Rebecca Lane is beautiful.  Earliest I've seen it bloom in years!

What's been happening lately in your neck of the woods?

Enjoy!

Stacy

Menu Plan Monday: Welcome April!

Chick is heading over to the beach with friends, so I'll be cooking solo for a few nights.  It's time to dig out some of my favorites and maybe grab a bit out one night.

Don't forget to check out Laura's site for more menu planning ideas!

Enjoy!
Stacy

Sunday: Easter Sunday!  Pork Roast, Scalloped Potatoes, Grilled Asparagus and Steamed Artichokes
Monday: Weight Watcher's Cobb Salad
Tuesday: Willipa Bay Fried Oysters, Creamed Corn and Yukon Gold Potatoes
Wednesday: Seared Scallops with Lemon-Pesto Pasta
Thursday: Taco Del Mar for dinner!

Enjoy!
Stacy

Old Photo Friday: Easter Sunday

WHO: Stacy and my Aunt Laura (Mom's Brother, Mick's wife)
WHAT: Coloring Easter eggs
WHERE: Kitchen table at E Street (Springfield, OR)
WHEN: 1974/75

Happy Easter!

Enjoy!
Stacy

Recipe of the Week: Taco Skillet

I hate to be wasteful!  Last month I needed some yellow corn meal to make some hush puppies for our Oscar party and I ended up having to buy a huge box.

What do you do with yellow corn meal?  You make taco skillet, that's what you do!

Enjoy!

Stacy

 

 

 

 

TACO SKILLET

Ingredients:

1 pound ground beef
1-6 ounce can Mexican style corn (drained)
½ cup cold water
1 packet taco seasoning (1.25 ounce)
Grated Mexican-style cheese
¾ cup Yellow Corn Meal
¼ cup all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
¾ teaspoon salt
1 cup evaporated milk
1 egg, slightly beaten

Directions:

Preheat oven to 400 degrees. In a 10” cast iron skillet, brown ground beef over medium heat until no longer pink; drain excess fat.

Stir in corn, water and taco seasoning packet. Cook over low heat for 6-8 minutes or until mixture thickens. Top with cheese.

In a medium bowl, combine corn meal, flour and baking powder.

In a small bowl, mix evaporated milk and egg. Add this mixture to the corn meal, flour and baking powder. Stir until just blended.

Spread over top of the meat/cheese mixture. Bake for 20-25 minutes or until wooden pick inserted in center comes out clean.

Image courtesy of Google Images

Recipe courtesy of Google searches; it's amazing how many recipes came up when I typed in what do I do with yellow corn meal!

Weekend Wrap Up: March Madness 2013

Here are some of the highlights from last week's March Madness week!

• 32 games Thursday and Friday; 16 games Saturday and Sunday. 12+ hours of basketball a day over 4 days.  Pure bliss!  Ducks in the Sweet 16 play #1 seed Louisville on Friday night.

•  Aunt Judy's annual goodie box sent from Ohio.  This year's box included 3 ducks and 1 frog which light up, flash and strobe, whistles and yo-yos, candy (and lots of it), Duck pasta and smoked mussels.

 Death on a cracker  I look horrible!

• The worst cold of my life (or at least the worst in the last 20 years).  It didn't slow me down, but I was grateful that I had Thursday and Friday off.

•  Food, glorious food!  Everything from orange glazed cinnamon rolls to 4 thick cut ribeye steaks.  It was International Week and our menu included food from Mexico, Italy, Greece and Ireland.  Diets begin today!

• Kitties love basketball....just not all the yelling and screaming!

 Sandra and Steve get a bracket lesson from Brian

•  Bracketology!  As of the end of the first weekend, we've all lost at least one final 4 team!  No one has the Ducks or Florida Gulf Coast in their brackets, but all of us are thrilled with the "under dogs".

A great time was had by all....the week goes by so fast.  Lots of good memories each year!

Enjoy!
Stacy

Menu Plan Monday: End of March

Our house is quiet once again and all the basketball craziness is gone (at least until Thursday's evening games).

Our fridge is packed with some great leftovers so we will turn last weeks meals into this weeks meal (with one splurge mid-week).

Enjoy!
Stacy

Monday: Leftover Ribeye Steak Salad
Tuesday: Ground Beef Taco Bar with leftover tortillas, iceberg lettuce and tomatoes
Wednesday: Decarli for Pizza and Wine (Chick won the Oscar Pool bet)
Thursday: Toasted Cheese Sandwiches and Chunky Tomato Soup

Old Photo Friday: In Memory of Crowe

WHO: Lowell Crowe (Crowe Bird or just plain Crowe to friends and family)
WHAT: Friday night after work, heading to Reno, NV with best friend, Jim (Pop)
WHERE: South of Eugene
WHEN: Mid to Late 1970's

In honor of what would have been Crowe's 70th birthday (March 23rd).

We love you and miss you, but your memory lives on.

Enjoy!
Stacy

Recipe of the Week: Rustic Beef Short Ribs in Mustard Cream Sauce

The seasons are changing so the crockpot's days are probably numbered!  Typically, once the days get longer we tend to start grilling more and those slow lazy comfort meals disappear.

Here is another wonderful creation from the Weight Watchers One Pot Cookbook, which I highly recommend.  I think this is the 4th recipe that we have tried and we have loved them all.

Enjoy!
Stacy

Rustic Beef Short Ribs in Mustard Cream Sauce

Ingredients:

6 Tablespoons sour cream (low fat, if possible)

1 1/2 Tablespoons Dijon mustard

1 Tablespoons chives

3 Tablespoons flour

1/2 Teaspoons salt

1/2 Teaspoons pepper

1 1/4 pounds boneless beef short ribs, trimmed and cut into 2-inch chunks

2 Tablespoons olive oil

1 pound red potatoes, scrubbed and cut into 1-inch chunks

1 large onion, chopped

3 garlic cloves

1 cup beef broth

2 Tablespoons Worcestershire sauce

Directions:

To make the sauce: Stir together sour cream, mustard and chives in a serving bowl, cover and refrigerate until ready to serve.

Mix together flour, salt, pepper and coat beef with seasoned flour, shaking off excess.

Heat oil in non-stick skillet.  Add beef, in batches, and cook until browned on all sides, about 8 minutes per batch.  Transfer cooked beef to 5-6 quart slow cooker as it has browned.

Add remaining ingredients to the slow cooker.  Cover and cook until meat is tender, about 4-5 hours on high or 8-10 hours on slow.

Serve with mustard sauce poured over meat mixture.

Notes: This recipe calls for carrots to be added to the crockpot, but we don't do mushy carrots in our house.  I added roasted Brussels spouts as a side vegetable instead.

Menu Plan Monday: Let the Madness Begin!

Welcome to the start of one of the best weeks of the year!  March Madness!

Is your bracket filled out?  Do your follow bracketology?  Who have you picked to win the tourney?

Our house will be full of basketball fanatics beginning Monday morning...lasting the entire week!  Bring it on!  12+ hours a day of basketball is like pure heaven to me (plus two vacation days).

This year's menu revolves around international cuisine and gives me the opportunity to spoil the people I love through food (another way of saying that we are not following any light, low fat recipes this week).

If you need other menu ideas this week, remember to check out Laura's organizing site for more ideas.

Enjoy!
Stacy

2013 NCAA Basketball Week!!

International Cuisine Week!!

Sunday: St. Patrick's Day!!  Guiness Braised Beef Pot Roast with Vegetables (Ireland)
Monday: Grilled Fish Tacos with Lime-Cilantro Crema and Fruit Tarts (Mexico)
Tuesday: Greek Chicken Burgers with Fries and Garden Salad (Greece)
Wednesday: Pizza Night! Italian Gelato for dessert! (Italy)
Thursday: Sea Scallops in Saffron Cream Sauce with Green Beans and Pear/Pecan Salad (Warm Gingerbread for Dessert) - (France)
Friday: Aloha Friday!  Teriyaki Chicken Wings, Kahlua Pork, Sticky White Rice and Macaroni Salad
Saturday: Grilled Rib Eye with a Classic Wedge Salad and Baked Potatoes (Ina Garten's Raspberry Bars for Dessert) (Classic American)
Sunday: Corned Beef, Cabbage and Potatoes (More Irish Food)

Old Photo Friday: Like Taking Candy From a Baby (or an Ex-Con)

WHO: Pop
WHAT: March Madness Money
WHERE: Lowell's Bar and Grill (Pike Place Market, Seattle)
WHEN: March 1990

Another memorable infamous day with my Pop and longtime family friend, Sten.  I asked my Pop and Rosemary if I could move back to Springfield to concentrate on my college studies (party less, study more) and Pop and Sten came up to Seattle to move me home (it was a month away from my 21st birthday).

One thing led to another and we spent our Saturday drinking and watching March Madness hoops at Lowell's Bar and Grill (who would card a girl drinking with her Dad)?

I am not sure how it happened, but Pop started trash talking with a recently incarcerated gentleman, and made a bet with him on one of the games, then proceeded to take him for all that he was worth (literally).

A perfect example of Dad/Daughter bonding if you ask me!

Enjoy!
Stacy

Recipe of the Week: Dubliner Stuffed Chicken with Bacon and Cabbage

In honor of St. Patrick's Day this coming Sunday, I searched the web for an Irish recipe.

Chicken boiled or braised with ham or bacon is a very popular Irish dish, and the flavors of the chicken and bacon combine exceptionally well.  If you are not a big cabbage fan, feel free to omit.  I think this recipe would be great with smashed Yukon gold potatoes.

Enjoy!
Stacy

Dubliner Stuffed Chicken

Ingredients:

8 ounces Dubliner cheese

4 boneless chicken breasts, skin on (or not)

1 cup bread crumbs

1 TB Italian seasoning

Salt and Pepper

2 eggs, beaten

6 slices thick sliced bacon, cut into 1/4 inch strips

2 TB cooking oil

2 onions, sliced

2 garlic cloves, minced

2 cups shredded cabbage

2/3 cup chicken broth

2 TB light cream or half & half

4 TB Kerry Gold Irish butter

Directions:

Preheat oven to 400F.  Grease a baking sheet.

Grate half the cheese and cut the rest into thin slices.  Gently lift the skin from each chicken breast and insert slices of cheese under it.  Press skin down to seal (if you don't like skin, cut a small slit into the breast to stuff).

In a bowl, combine the bread crumbs, seasoning, salt, pepper, and grated cheese.  Place beaten eggs in a shallow dish and dip the chicken in the egg.  Dredge the chicken in the bread crumbs and bake on the prepared baking sheet for 35-45 minutes or until golden brown.

Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, about 7-10 minutes.  Drain off fat (reserve).  Reheat pan over medium heat, heat up the cooking oil and add a bit of the reserve bacon drippings.  Saute onions and garlic until the onions are translucent (3-5 minutes).  Add the cabbage and mix well.  Next add the stock and bring to a boil and cook, stirring frequently, until the cabbage is tender.  With a slotted spoon, transfer the cabbage to 4 plates (keep warm).  Boil the cooking liquid until reduced by half then add the cream and cook to reduce by half again.  Whisk in the butter.  Stain the sauce and add the bacon.  

To serve; slice the chicken breast onto the cabbage and cover with the sauce.

West Seattle Weekend Wrap Up: 74th Street Pub/BBQ in March

Brian and I headed out and about on Saturday.  Our weather was near 60 and everyone had a bit of Spring fever!

First stop was the 74th Street Alehouse, which is one of Brian's favorite places in Seattle.  We were early for an afternoon BBQ (yes, a BBQ in March and in Seattle) and decided to have a quick afternoon libation.

They have a great selection of beers on tap and claim to have one of the best chicken sandwiches in Seattle.

Speaking of chicken.....

Have you ever heard of beer can chicken?

When we got to the BBQ, our friend Geoff was preparing the coals for beer can chicken.  To be honest, I sorta thought this was a redneck joke when I first heard about it, but the chicken came out fabulous.

I think for my birthday, I want a beer can chicken cooker!

Enjoy!
Stacy