8/52: Saying goodbye to February

Let's all say goodbye to the ice and snow, shall we.

Goodbye February!

Run of the mill weekend.  Some great food, a nice wine and two walks through Lincoln Park.

Enjoy!
Stacy

Ham and Gruyere Waffle Hash Browns

Seared Sea Scallops with Bacon and Wine Pan Sauce

Menu Plan Monday: End of February

Welcome back to Monday, everyone!

How flexible are you?  Menu planning or plans in general really only work if you are able to allow some flexibility.  

The past few weeks, our menu plans have gone out the window with illness and the crazy weather (snow in Portland at the end of February).  I got sick and better, then Chick got sick (and is getting better), we stocked up on groceries in case we were snowed in and ate out of the freezer when leftovers were gone.  Our pre-planned meals just didn't work.  

When plans get messed up, stick with the basics.  Buy easy to prepare but healthy options and make the best of it.  Sometimes the best laid plans...well, you know the rest.

When in doubt, check out Laura's ideas.

Enjoy!
Stacy

MONDAY: Garden Burgers
TUESDAY:  Grilled Pork Chops and Acorn Squash
WEDNESDAY: Chicken Curry in a Hurry
THURSDAY: Grilled Polenta with Spicy Flat Iron

Recipe of the Week: Mexican Street Corn Soup

Even though Spring is around the corner, the nights are still cool and sometimes a warm bowl of soup just sounds good.  This week we even had a few show showers!  Can you believe it?

This corn chowder-like recipe really caught my eye.  I love the Mexican flavors and all the added toppings.

Enjoy!
Stacy

Mexican Street Corn Soup

Ingredients:

4 strips of bacon, cooked and crumbled

2 tablespoons butter

6 cups corn (fresh is best, but frozen will do), divided

1 onion, diced

1 jalapeno pepper, seeded and diced fine 

4 garlic cloves, minced

1/2 teaspoon cumin

4 cups chicken stock

juice from 1 lime 

1 cup sour cream

salt and pepper, to taste

1/8 teaspoon cayenne pepper

1/4 cup cojita or queso fresco, crumbled

2 tablespoons cilantro

avocado, diced

picked jalapenos, optional

Directions:

Cook bacon, remove from pan and drain on paper towel.  Crumble when cooled and set aside.

Melt butter in a large saucepan/dutch oven over medium-high heat.  Add 2 cups corn and toss, cooking until slightly charred, about 6-10 minutes.  Remove about 2 tablespoons of corm for garnish later.

Add the onions and jalapeno and cook until the onion is tender, about 10 minutes, then add garlic and cumin and cook until fragrant, about 2 minutes.  

Add broth and 4 cups of uncooked corn and bring to a boil, reduce heat and simmer for about 10 minutes.

Remove from heat and add lime juice and sour cream then puree either with hand blender or in food processor.  Season with salt, pepper and cayenne.

To serve: top with cheese, cilantro, crumbled bacon, diced avocado, charred corn and pickled jalapenos.

7/52: A Nice and Long Weekend

Since Brian and I have seen each other a total of 5 hours this month, we really needed an adventure to Port Townsend, WA.

We enjoyed exploring historic Port Gamble (see barn below), walked main street Port Townsend and did some shopping, then had lunch at Silverwater Cafe before finally exploring Fort Warden (Point Wilson Lighthouse).

Enjoy!
Stacy

Crab Cakes with Shaved Fennel Salad

White Chocolate Raspberry Cheesecake

Menu Plan Monday: February 19-22, 2018

Welcome to a holiday Monday!

Are you working today?  I have the day off and I also took Friday off so I am really having a most relaxing weekend!

You know another way to relax and not stress is to have a great menu plan.  Check our Laura's website for some really great planning ideas.

Enjoy!
Stacy

MONDAY:  Arriving home from Seattle; Chick is cooking
TUESDAY: Butternut Squash Zoodle Carbonara
WEDNESDAY: Grilled Salmon with Vegetables
THURSDAY: BBQ Pork Ribs, Creamy Cole Slaw and Corn or Artichokes

Recipe of the Week: Creamy Tortellini

This week's holidays and observations include, Paul Bunyan Day, World Radio Day and Library Lovers Day...just to name a few.  One observation that caught my eye was tortellini day.  I love pasta and could probably eat it three or four times a week, but tortellini is one of my favorites and you just can't beat a creamy cheesy sauce.

Tortellini are round, navel shaped pasta originally from the Emilia region (Bologna) in Italy, typically stuffed with cheese.

The legend of the tortellini dates back to medieval Italy and tells how Venus and Jupiter arrived at a tavern on the outskirts of Bologna one night, weary from battle.  After much food and drink, they shared a room. The innkeeper, captivated by the two, followed them and peeked through the keyhole.  All he could see was Venus's navel.  Spellbound, he rushed to the kitchen and created tortellini in its image.

Enjoy!
Stacy

Creamy Tortellini

Ingredients:

1/4 cup sun dried tomatoes in oil, drained and chopped

1 tablespoon olive oil

3 garlic cloves, minced

half a bag of baby spinach

1 cup half and half, plus up to a 1/2 cup more, if desired

salt

pepper

1/8 teaspoon paprika

1/2 cup mozzarella cheese, shredded, plus up to 1/4 cup more, if desired

6 fresh basil leaves, chopped

2 cups uncooked tortellini

grated Parmesan, to serve

Directions:

Heat sun dried tomatoes in oil in a large skillet on medium heat, add garlic and cook for about a minute.  Add spinach and continue cooking until spinach starts to wilt, about 3 minutes.

Add half and half, season with salt and pepper and add paprika.  Bring to a boil and then reduce to simmer and add mozzarella.  Stir to melt then add fresh basil.

Cook tortellini according to package directions.  Drain and rinse.

Add cooked pasta to the sauce and mix to coat.  Add more half and half and/or cheese if mixture appears to dry.

When serving, top each bowl with Parmesan cheese.

5 & 6/52: Getting back to normal

Puget Sound from the Train on Saturday Morning

Saturday night's Sunset

Hoisen Shrimp with Green Beans and Jasmine Rice

It's been a while since I've felt like posting or had anything to post about that wasn't sickness related.

The crud invaded our home in late January and Brian and I were down for the count for a couple of weeks.  This past weekend was the first weekend since late January that I felt human again.

Despite getting back to normal, I only saw Brian for 5 hours on Sunday.  I arrived in Seattle on Saturday to an empty house.  His flight from Charlotte was cancelled until Sunday morning, so I spent a very relaxing and quiet day at home listening to jazz, lighting candles, prepping and cooking two Hello Fresh box meals, drinking wine, editing vlogs and watching our Maui vlogs from last April.

My health felt good and I am rested and relaxed and feeling better!

How was your weekend?

Enjoy!
Stacy

Menu Plan Monday: Valentine's Week

Welcome to another Monday!

How was your weekend?  Are you noticing the days getting longer?  How about the birds singing in the morning? Bulbs popping up? There are sure signs that spring is right around the corner!

Here is our menu for the week ahead!  For more menus, check out Laura's blog for more ideas.

Enjoy!
Stacy

MONDAY:  WW Pasta with Vodka Sauce
TUESDAY: Garden Burgers
WEDNESDAY: Steak and Lobster (Happy Valentine's Day)
THURSDAY: Oprah's Sausage and Fennel Soup (I forgot I am going out of town)

Old Photo Friday: Remembering Ann

WHO: Ann and Alan Lee
WHERE: Hawaii
WHEN: Mid 1980's

Remembering Brian's Mom who would have celebrated a birthday on February 6th.

Enjoy!
Stacy

Recipe of the Week: Warm Cabbage Salad

I love cabbage and make a fair bit of cole slaw during the summer to accompany BBQ ribs and roasted chicken, but warm cabbage is not something that I've ever thought of mastering.

I posted this cooked cabbage recipe a while back, and also this one but it wasn't until we started receiving our Hello Fresh boxes that I discovered another great side dish...this time with red cabbage.

Pair this dish with a grilled steak or pork chop and thick potato wedges baked with rosemary and salt and pepper.

Enjoy!
Stacy

Warm Cabbage Salad

Ingredients:

2 tablespoons olive oil

1/2 yellow onion, sliced thin

1/2 or about 2 cubs shredded red cabbage

1/2 tablespoon mustard seeds

1 teaspoon sugar

1/3 cup apple cider vinegar

Salt and pepper

Directions:

Heat skillet over medium high heat.  Add oil and onion and saute for 2 minutes.

Add cabbage and turn in pan, cooking until it begins to wilt, about 3-5 minutes.

Add mustard seeds and cook until they begin to pop, about 1-2 minutes, then sugar, vinegar and season with salt and pepper.

Reduce heat and let cabbage cook for about 5 minutes.

Menu Plan Monday: Welcome February

Welcome Monday and welcome February!

This is the month for the following observances...

American Heart Month
Black History Month
Canned Food Month
National Cherry Month
National Snack Food Month  

Just to name a few!

Here is our menu for the week ahead!  Don't forget to check out Laura's site for more menu planning ideas!

Enjoy!
Stacy

SUNDAY: Super Bowl Sunday Taco Soup
MONDAY: Grilled Chicken with Green Beans
TUESDAY: Oprah's Sausage, Red Pepper and Fennel Soup
WEDNESDAY: Grilled Black Cod with Salad and Broccoli
THURSDAY: Using a Christmas Gift Card to Outback Steak House

Recipe of the Week: Tater Tot Nachos

Isn't there a big game coming up?  Oh ya, right.......THE SUPER BOWL!

Instead of the usual dips and chips, why not try these out?  You know you want to!

Enjoy!
Stacy

Tater Tot Nachos

Ingredients:

Cooking Spray

2 bags tater tots

1 pound lean ground beef

1 package taco seasoning mix

2 cups shredded Mexican Cheese blend

1 jar salsa

shredded lettuce

1 small can sliced black olives

1 small can slices jalapeno peppers

1/4 cup sliced green onions

Sour cream and guacamole, if desired

Directions:

Preheat oven to 425F and line a cookie sheet with parchment paper then spray with cooking spray.

Place tots on cookie sheet in a single layer and bake according to package directions.

Meanwhile, brown ground beef; drain and then add taco seasoning according to package directions.

Remove tots from oven and put on a large platter.

Top tots with ground beef, cheese and salsa.  Then sprinkle with shredded lettuce and other toppings.