I’ve been going to Whole Foods on Sundays to see my mom (and get a wonderful massage!!!) and while I’m there, I find something to inspire Sunday night dinner, which always leads to yummy leftovers for lunch later in the week (or freeze for later later). This particular Sunday, I couldn’t figure out what I wanted to make so I wandered Whole Foods (and the internet) for a “secret ingredient” that would inspire the recipe for dinner. My first thought was cioppino but once I looked up a recipe or two online, I decided it was too much for a spur of the moment meal. I still wanted the seafood so I decided on seafood spaghetti. Here’s how I made it:
I started by chopping and sauteing an onion and several cloves of garlic.
From there, I cleaned the shrimp, cut the hallibut into bite sized pieces and made sure my scallops were all nice and clean.
In extra virgin olive oil, I saute the seafood.
I added in some more flavorings, including white wine, red pepper flakes, Italian seasoning and of course, butter. 🙂
I had a beautiful heirloom tomato so I chopped it up and added it in for a bit of color and added flavor.
And here’s the final product over noodles and topped with fresh grated cheese.
If you try it, hope you enjoy it as much as I did!!
This is my favorite way to BBQ chicken.
First, I season the chicken with smoked paprika, garlic powder, salt, pepper and cumin.
Then I include the juice of 4-6 limes (depending on size and juiciness) and let sit in the fridge.
When the BBQ is hot enough (smokin’ hot), I let the chicken cook until it’s ready and that’s it.
Like I said, smokin’ hot!
There’s the chicken on the grill.
Meri Krause sent me this recipe recently so I thought I’d give it a try. Hope you enjoy it as much as we do! You’ll notice that I did make a few changes/additions…mostly in homage to other tortilla soups I love so much (Grin’s).
Meri Krause’s Chicken Tortilla Soup
1 tsp canola oil
1 green bell pepper
2 garlic cloves minced
3 c. reduced-sodium chicken broth
1 can (14.5 oz) diced tomatoes with mild green chiles
1 10 oz. package frozen corn kernels, thawed
1 teaspoon chili seasoning mix
1 1/2 c. chopped cooked chicken breast
1/4 c coarsely chopped fresh cilanto
I cheated and used rotisserie chicken and boxed broth – I would normally make the broth by boiling a chicken and just taking the bones and skin out. That would take entirely too much time today. I also substituted the seasoning mix with seasonings I had in my spice cabinet. I also added hominy in honor of the Grin’s tortilla soup.
Heat the oil in a large nonstick saucepabn over medium-high heat. Add the onion, bell pepper, and garlic; cook, stirring frequently, until softened and lightly browned, about 5 min.
Add the broth, tomatoes, corn, and chili seasoning mix; bring to a boil over high heat.
Add the chicken and cilantro. Reduce the heat and simmer until heated through, about 2 min. Serve with tortilla chips.
I picked up a copy of “Edible Austin” at Whole Foods Market a few months ago and inside, found a recipe for Cuban style arroz con pollo. I’d always wanted to make it but never took the time to find a recipe so when this one pretty much fell into my lap, I took advantage and finally made the recipe for my girlfriends and took left overs to the guys. Everyone seemed to really enjoy the recipe. 😛 I would include a picture but it was gone before I could take one. So, here’s the recipe:
Cuban-Style Arroz Con Pollo
1 whole chicken, cut up, skin on
2 T. olive oil
2 c. Arborio or sushi rice
1 8-10 oz. jar of olives stuffed with pimento
2 c. chicken stock or bouillon
Dash of chipotle chile powder (or more if you like it spicy)
1-2 bottles of dark beer
1 unch fresh asparagus (frozen organic if none available), cut into bite-sized pieces
Preheat oven to 350 degrees.
Salt and pepper the chicken pieces on both sides. In a large, oven proof pot or Dutch oven, heat the olive oil over medium heat. Brown the chicken pieces on both sides (about 7-10 minutes per side).
Once the chicken is browned, pour the rice over the chicken, and add the entire jar of olives (including the brine). Add the chicken stock, chile powder and one of the beers.
Cover, place pot in the oven, and cook for approximately 2 hours, stirring every 20 minutes. If it gets too dry, add more beer and/or chicken stock. In the last 15 minutes of cooking, add the asparagus.
I ended up using 2 bottles of beer and of course, I used sushi rice (I had it on hand). I didn’t have a pot that was large enough for all the ingredients and could go from stovetop to oven so I browned the chicken in a regular frying pan and moved the meat and juices to the crock when it was all browned. Give it a try…hope you like it as much as we did!
So, UIL didn’t go well. I’ve been pretty upset all week about it but I can’t help what happened so what else can I do? I think the thing I’ve been most upset about is how much the judges comments stung. Their words were pretty harsh and I couldn’t help but take them personally…I even looked online for new jobs for about an hour one day. I have never been made to feel like such a incompetent teacher. I think I’m going to reread the comment sheets and if they really are as harsh as I remember, I’m going to report it to Texas Music Adjudicator’s Association. I don’t care what kind of esteemed college music education professor these folks are, no one should walk away feeling like I did. I’m pretty sure I’m not just throwing myself a pitty party, either. All I know is that as a teacher, I never want to make anyone feel inadequate.
The garden is good. I think I can pull a sweet banana pepper and a jalapeÃ±o pretty soon. I think the red bell peppers will be red soon as well. I need to get something to help keep the weight of peppers from making the plants lean. The cherry tomatoes will be ready in a few weeks as well. Yay for eating yummy foods.
This weekend, I worked for Choice Music Events as an Assistant Site Coordinator at Alamo Heights HS. It was one of the easiest things I’ve done. The kids at Alamo Heights are SO nice and they work so hard. They remind me of the kids in our program. I wish we had a nice facility that we could host performances like that. Everyone I worked with was wonderful. I never knew Dick Clardy was so damn fun! He hooked us up before the awards ceremony and we got to ride the Boomerang at Six Flags Fiesta Texas on Saturday afternoon. Talk about a good way to get pumped up before giving away HUGE trophies!! The money for doing all this was pretty sweet as well.
Monica came over and we hung out tonight. I’m really fortunate for my friends. They are such caring, wonderful people. Skip, I’ll call you soon…and if you don’t hear from me soon, call me back again.
Okay, I’m gonna crash out. My back hurts like hell right now. My dad says it (and my overall feeling of sadness) is from all the burdens I’ve been carrying lately. I guess I have been holding myself to some pretty high standards. Not always a bad thing…until they lead to the way I’ve felt this week. But I’ll survive…with all the support I get on a daily basis. 🙂 I just wish the weather was better….
Love you, mean it!