Rob cooked his own dinner!

And Boy did it look good!

So, I went to eat out with friends last night. Robert says he'll just pick up something or just get a piece of tuna to sear up real quick...

Well this is what I come home to! He should have cooked this while I was at home! The most beautiful plate of food ever!

Seared tuna, scallops, green beans and carrots!

Menu time!

Okay, so I'm going to try to stick to a menu again this week, but who really knows if it'll work because this week is going to be pretty busy. We shall see!

Mon-Grilled Ribeyes, Baked Potatoes, salad, Crescent Rolls
Tues-Out with friends
Wed-Roasted Turkey, green bean casserole (not sure what else I'll have with this yet)
Thurs-Leftover Turkey Sandwiches

And once again, I don't plan menus for the weekend!

sweet, sweet HONEY!

This was a fairly easy recipe and it was very good. Sorry for such a bad picture. I forgot to take a picture until I had already dug in! I served with potatoes. I got this recipe from Brooke over at ...and a cookie for dessert OVEN FRIED HONEY BAKED CHICKEN

1/4 cup honey

2 tablespoons balsamic or red wine vinegar

1 1/2 cups dried bread crumbs

1 tablespoon extra virgin olive oil

6 (4 to 6-ounce) fresh boneless, skinless chicken breasts, halves

Preheat oven to 375°F.In shallow bowl, whisk together honey and vinegar. Pour bread crumbs into separated bowl. Set bowls aside. Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer.

Roll chicken pieces in honey mixture, then in bread crumbs; place in pan. Bake for 30 minutes, or until cooked thoroughly.

I HATE EGGPLANT!!

Okay, so I've never really had eggplant (that I remember). And, I've been wanting to try to make eggplant parmesan for sometime because it always looks so appealing...I was wrong. Many people love eggplant, but I simply did not like the taste of eggplant, nor did I like the texture. So we took a couple bites, threw it out and ate ham biscuits instead!

But, in case you do like eggplant, here is my recipe.

Adapted from the "all new ultimate Southern Living" cookbook

Ingredients:

3 large eggs

3 tablespoons water

1 1/2 cups italian-seasoned bread crumbs or panko (I used panko and added some Italian seasoning)

2 large eggplants, cut into 18 slices

3 tablespoons olive oil

1/2 cup freshly grated Parm cheese, divided

1 package mozz cheese, shredded

3 cups pasta sauce

Whisk eggs and add water until blended.

Combine breadcrumbs and 1/4 cup parm cheese.

Dip eggplant slices in breadcrumb mixture; dredge in breadcrumb mixture. Cook eggplant, in 3 batches, in 1 tablespoon hot oil (per batch) in a large skillet over medium heat 4 min on each side or til tender.

Arrange one-third of eggplant in a single layer in a lightly greased 11x7 baking dish. Sprinkle with 2 tablespoons parm cheese and 1/2 cup mozz. Repeat layers twice. Spoon 3 cups pasta sauce over top.

Bake, covered, at 375 for 35 min. Uncover, sprinkle with remaining 1/2 cup of mozz cheese and remaining 2 tablespoons parm cheese. Bake 10 more minutes or until cheese melts.
Yield:8 servings

Per serving-Calories 351, Fat 18.1 g

Beer & Bread?

I got this recipe from Elizabeth's Edible blog. I think she modified the recipe from recipezaar, but I basically went from her recipe

Ingredients
3 cups flour (sifted)
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 (12 ounce) can/bottle beer
1/4 cup jalapenos
1/2 cup shredded white cheddar ( I used regular cheddar)
1/4 cup melted butter



Mix the dry ingredients and the beer

Then add the 1/4 cup cheese and jalapenos

Then poor into a greased bread baker

Top with 1/4 cup cheese and add melted butter on top

Bake on 375 for 1 hour

*The beer I used was a little to stout. It pretty much overpowered the bread and had too strong of a taste. I recommend using a lighter beer!

Potato or Potato!?

I told you I was going to blog about my dinners this week! I can't believe I'm actually doing it, but I am, but I'm not promising anything for the remainder of the week! ;-)

Last night I made potato soup in the crockpot so here's my very own made up recipe.

1 can chicken stock

3 large Idaho potatoes

S&P

1 cup Milk

1 pint of half and half

1/2 cup water

Place potatoes, washed and cut into small squares into crockpot filled with can of chicken stock and water. Add Salt and Pepper to taste. Cover with lid and let cook on high for 3 hours or until potatoes are tender. Add remainder of ingredients and cover on warm until everything is hot.

Top with cheese, bacon bits and if desired chives.

This week's menu

Okay, so I'm only working part time now!! Since I have a little more time on my hands, I have decided I'd like to try and plan out my menus ahead of time and do all the grocery shopping at once! Who really knows how long this will last, but I'll give it a try at least this one week.

Mon-OUT with friends
Tues-Crock pot potato soup, salad and bread
Wed-Eggplant Parmesan, rolls and salad
Thurs-Oven fried honey chicken, roasted potatoes and vegetable stir fry

I don't like to make menus for the weekend because we are so spontaneous on the weekends, I rarely cook unless it's for lunch, then I'll usually just use things I have on hand!

Hopefully I'll get around to posting pictures and recipes from each of these days! I'm not promising anything, but we'll see.