One week till Labor Day, bye bye Summer!!

It is far too hot again for our liking but fall is just around the corner. I had to work alot this weekend so we took it easy today and only made a few dishes.





We started out with Peanut Butter Crispies~
TIME 20 MINUTES ACTIVE 2 HOURS REFRIGERATING
MAKES ABOUT 40 BALLS

You will need:

2 - 2 1/2 cups All Natural peanut butter
1 cup Kashi Go Lean Crunch cereal
2 cups *Puffed Millet
1 cup craisins, raisins or other bits of dried fruit
1/2 - 1 cup Honey (eye it, it's easier than messing with a measuring cup)
1/2 cup Wheat Germ (optional, I didn't have it this time, but it's in my original recipe)


Mix all ingredients together. Shape into bite size balls with your hands, adding a spoonful of PB if they become to crumbly.
Place on wax paper lined cookie sheets and cool in refrigerator for at least 2 hours.
Keep stored in an airtight container in fridge. These will be perfectly fine to send to school, they will keep their shape.

We used rice crispie cereal instead of the millet and omitted the wheat germ too just personal preference and what was available at the store.






Next up was Hot Wing Wontons

1 cup finely chopped cooked chicken
1/3 cup finely chopped cabbage
1 large carrot, grated
1 celery stalk, finely chopped or grated
1/2 cup Saucy Mama's Hot Wing Sauce
1 egg, beaten
1 package of Wonton Wrappers
Canola or vegetable oil for frying ( about 1/2 gallon )
Blue Cheese dressing for dipping

In a deep sided pot, heat your oil to 350 using a thermometer.
Meanwhile mix together chicken, cabbage, carrot, celery and wing sauce.
Lay out a few wrappers and put a teaspoon of filling in the middle of each.
Brush all 4 sides with a little egg wash and then fold wrapper over and press out all the air and seal the edges.
You can then either leave them in triangles or, for a more bite size package, fold the corners in to create a little purse.
Continue until all the wontons are done.
Gently drop 4 or 5 wontons in the hot oil at a time, frying until golden brown all over, about 1-2 minutes.
Remove and drain on paper towels.






Three Cheese Mac and Cheese
Ingredients:
3/4 pound penne
1 1/2 cups heavy cream or half-and-half
2-3 tablespoons finely chopped sweet onion
2 garlic cloves, minced
2 tablespoons all purpose flour
5-ounce log goat cheese
3 ounces sharp white cheddar, shredded
1/2 cup packed freshly grated Parmigiano-Reggiano
2 tablespoons sour cream
3/4 teaspoon lemon zest
1 1/2 teaspoons chopped fresh thyme
salt and white pepper (or freshly ground black pepper)
1 extra large egg yolk

Directions:
-Preheat oven to 400º. Butter a 10-inch cast-iron skillet.
-In a large pot of boiling salted water, cook pasta until al dente. Drain and return to pot.
-Meanwhile, in a large saucepan, bring heavy cream, onion and garlic to a simmer.
-Transfer 1/2 cup of the cream to a medium bowl and gradually whisk in flour; return mixture to saucepan. Set the bowl aside for later.
-Whisk over moderate heat until thickened, about 3 minutes.
-Remove from heat and whisk in goat cheese, cheddar and half of the Parmigiano until melted.
-Stir or in the sour cream, zest and 1 teaspoon thyme and season with salt and pepper.
-Add egg yolk to medium bowl and gradually whisk in 1/2 cup cheese sauce. Whisk egg/sauce mixture back into saucepan.
-Pour cheese sauce over pasta and toss to coat evenly.
-Add pasta to cast-iron skillet and sprinkle with remaining Parmigiano. Bake for about 25 minutes, until bubbling and golden brown. Sprinkle with remaining thyme.
-Allow mac and cheese to rest for about 5 minutes (if you can stand it), then serve.
Serves 4 as an entrée.




We also made a sandwich we made from an earlier post with pesto, artichokes, fresh mozzarella and basil on olive oil bread. Bridget really likes this sandwich..she could not wait to get a bite :) Easy and yummy!

Enjoy!

Kelly & I are back after a hiatus...We enjoyed our family vacation and
wish it could have lasted a little bit longer. The kids had such a great
time playing with their cousins in the sand and water.
They will start back to school this week ( Thank the Lord )!

Since we have not cooked much the past couple of weeks , we really outdid
ourselves today...and believe me , we are really feeling the after effects of it...
FOOD COMA!
Why we do this to ourselves every I do not know....but I do know we LOVE food!
Enjoy!






http://www.kraftrecipes.com/recipes/shrimp-tortellini-spinach-107842.aspx

http://www.foodnetwork.com/recipes/giada-de-laurentiis/campanelle-pasta-salad-recipe/index.html

http://www.laaloosh.com/2009/01/19/weight-watchers-chicken-taco-salad-recipe-6/


http://www.foodnetwork.com/recipes/marcela-valladolid/warm-white-bean-and-steak-salad-recipe/index.html



Chipotle Cream Meatballs

Frozen meat balls ~ coated them with heavy cream after pureeing the Chipotle peppers and adobo sauce.
Baked till hot throughout at 350 degrees




Pot Roast and veggies in the crock pot ~ Need we say more...Oh yes We do .... the house smells DELICIOUS!




If you have any request's we would love to try and make it. We love new Ideas:)
Thank goodness fall is coming, today's weather was so wonderful! Cant wait for winter cooking ~ comfort food.

Bacon & Booze

Today was a busy day of cooking! Today we tried to mix it up a bit as we feel by looking back through the blog that we cook alot of shrimp and pasta :) So today we have prepared the following ~ Broccoli Salad, Stuffed Cucumbers, Fish almondine, Lemon Smashed Potatoes, My brother Brussels, Flank Steak Tacos with Guacamole & Rubens along with Zucchini Fries. I absolutely LOVE the Broccoli Salad ~ it is super yummy!

Stuffed Cucumber Recipe
English cucumbers are perfect for this recipe. Not too big or or small when sliced in coins and have an excellent crunch. Persian cucumbers are excellent if you’d prefer cute mini-bites.

1 Lrg. English Cucumber, chilled and sliced in 1/2-1″ thick coins
3/4c (100g) Feta Cheese, crumbled
1/3 c (40g) Roasted Nuts, finely chopped
2 T (30ml) Sour Cream
Slice of Prosciutto, cut into 1″x1/2″ strips
Dill, in 1/2″ pieces to garnish
Lemon Wedges, to serve on the side

1. Combine feta, nuts, and sour cream in a bowl. Have prosciutto and dill prepped and ready.

2. Core out some of the cucumber coins’ centers. Fill with a dollop of feta mix. Garnish each stuffed cucumber coin with a slice of prosciutto and a sprig of dill.

3. Serve with wedges of lemon for individual squeezing.


This is a broccoli salad with raisins and bacon and a sweet and tangy mayonnaise and balsamic vinegar dressing.
Ingredients:

* 2 bunches broccoli, florets only (5 to 6 cups florets)
* 1 medium red onion, chopped
* 1/2 cup raisins
* 10 to 12 slices bacon, fried and crumbled
* .
* Dressing:
* 1 cup mayonnaise
* 2 tablespoons balsamic vinegar
* 2 teaspoons sugar

Preparation:
Separate florets from broccoli stalks. Save the remainder of the broccoli for another use or freeze for later. Combine salad ingredients; top with dressing mixture. Chill and serve.

Fish Almondine
Ingredients
For the Fish:

* 2 cups blanched slivered almonds
* Kosher salt
* Extra-virgin olive oil
* 4 tablespoons unsalted butter
* 2 cups all-purpose flour
* Freshly ground black pepper
* 4 eggs
* 1 cup milk
* 4 cleaned sole fillets (6 ounces each)
*

For the Sauce:

* 1 large or 2 small shallots, finely chopped
* 1 cup white wine
* 1 lemon, juiced
* 1/4 chopped flat-leaf parsley
* Kosher salt and freshly ground black pepper

Directions

Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.

Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.

Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.

My Brother Brussels

Ingredients

* 2 teaspoons salt
* 3/4 pound Brussels sprouts, ends trimmed, loose leaves removed
* 1/2 pound bacon, thinly cut into 1/4-inch pieces
* 1 1/2 cups diced yellow onion
* 2 tablespoons unsalted butter
* 1 teaspoon freshly cracked black pepper
* 1/4 cup grated Parmesan, for garnish

Directions

Fill a large pot 3/4 of the way with water and add 1 teaspoon of salt and the Brussels sprouts. Put the pot over high heat and bring to a boil. Let boil until the Brussels sprouts are just fork tender about, 8 to 10 minutes. Remove from the heat, drain the sprouts and transfer to an ice bath. Let cool completely, then drain and set aside.

Cut the Brussels sprouts into 1/4-inch lengthwise slices and set aside. Add the bacon to a medium saute pan, and cook until just crisp, then remove to a paper towel lined plate to drain. Adjust heat to medium-high, add the onions to the pan and saute until they are translucent and just beginning to caramelize, about 5 or 6 minutes. Add the butter to the pan, then add the Brussels sprouts and saute for 3 to 4 more minutes. Season with the remaining 1 teaspoon of salt and 1 teaspoon of pepper. Transfer to a serving bowl or platter and sprinkle with the reserved bacon and the cheese. Serve immediately.


Flank Steak Tacos with Guacamole

Ingredients
Steak:

* 1 (2 to 3-pound) flank steak
* 1/2 cup tequila
* 1/2 cup freshly squeezed lime juice
* 1/4 cup olive oil
* 1 tablespoon ancho chili powder
* Kosher salt and black pepper

Guacamole:

* 3 avocados
* 1 small red onion, finely diced
* 1 serrano pepper, minced with seeds
* 1/2 cup roughly chopped cilantro leaves, plus whole leaves for garnish
* 2 to 3 tablespoons fresh lime juice
* Kosher salt

To Assemble:

* Corn tortillas
* 1 head romaine lettuce, coarsely shredded
* 2 tomatoes, roughly chopped
* 1 white onion, diced

Directions

Put the steak in a nonreactive dish and pour over the tequila, lime juice and olive oil. Turn to coat. Add the chili powder, and use your hands to work it into the meat. Let stand about 1 hour.

Preheat the grill to high. Remove the steak from the marinade and season with salt and pepper. Grill, covered, turning once, 3 to 4 minutes per side for medium rare.

Halve the avocados and scoop the flesh into a bowl. Add the remaining ingredients and use a fork to mash to a chunky mix.

Remove the steak from the grill and rest 5 to 10 minutes. Slice across the grain. Heat the tortillas to soften. Fill the tortillas with steak, lettuce, tomato, onion and guacamole.

You will see Kelly bought us a new toy to make cooking easier :)
We also made Rubens and Zucchini Fries , those are pretty much self explanatory
:) If you truly need the recipe , email us and we will get one for you .
If that is not enough I also found time to take 2 kids to the Doctor and now if life has not had enough of me my third has Pink Eye .....Phewww I am done!

An International Bunch of Recipes

Today we made a Black Bean & Sweet Corn Quinoa Salad, if you have not tried Quinoa yet you should, its good for you, easy to make and very versatile!

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen sweet white corn
2 (15-ounce) cans black beans, drained and rinsed
1/2 cup cilantro, chopped

In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.

Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).

Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled – it is delicious both ways!


We prepped the Roasted Corn Quesadillas and will be eating them shortly, the sour cream looks great and the mixture for the quesadillas tastes so good ~ add cheese and how can we go wrong?!
Ingredients
* 1/4 cup chipotle peppers in adobo sauce, minced
* 1/2 lime, juiced
* 1 cup sour cream
* 3 ears white corn on the cob
* 2 tablespoons olive oil
* 1 jalapeno, seeded and minced
* 1/4 red onion, diced
* 1/2 cup black beans
* 2 Roma tomatoes, diced
* 2 tablespoons diced roasted red bell peppers
* 1/2 teaspoon sea salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon ground cumin
* 6 tablespoons freshly chopped cilantro leaves, divided
* 6 ounces Jack cheese, shredded
* 6 ounces Cheddar, shredded
* 8 medium flour tortillas
* 5 tablespoons, sliced scallions

Directions

Preheat grill to high. Preheat oven to 375 degrees F.

Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.

Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.

In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.

Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas.

Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through. Cut each into 6 pieces.

Serve with chipotle sour cream garnished with scallions.


I don't go out of my way to follow a recipe exactly if I know that what I have will work just the same...so I did not take corn off the cob when it was easier to take it out of the freezer today. Some things you can't mess with and I don't like to change a recipe the first time I try it but I am sure the corn will be ok!


Pesto Shrimp Pasta was next up on the list...

Ingredients

* 8 ounces uncooked spaghetti
* 1 cup loosely packed fresh basil leaves
* 1/4 cup lemon juice
* 2 garlic cloves, peeled
* 3 tablespoons olive oil, divided
* 1/2 teaspoon salt
* 1 pound fresh asparagus, trimmed and cut into 2 inch pieces
* 3/4 pound uncooked medium shrimp, peeled and deveined
* 1/8 teaspoon crushed red pepper flakes

Directions

1. Cook spaghetti according to package directions. Meanwhile, in a blender or food processor, combine the basil, lemon juice, garlic, 1 tablespoon oil and salt; cover and process until smooth.
2. In a large skillet, saute the asparagus in remaining oil until crisp-tender. Add the shrimp and pepper flakes. Cook and stir until shrimp turn pink. Drain the spaghetti; place in a large bowl. Add basil mixture; toss to coat. Add shrimp mixture and mix well.



There was a frozen pie crust in the freezer that needed to be used up so we made a Mushroom Spinach Quiche. No special recipe for this one...frozen pie crust, whatever vegetables (mushrooms were on sale) or meat you like, swiss cheese and a combination of about 4 eggs and a couple cups of heavy cream because well that's what makes it taste so good :)


There is a London Broil marinading for a day or so in garlic, salt, red wine, balsamic vinegar, soy sauce and honey. You would have to try pretty hard to ruin a London Broil (well overcooking it would do it) but I have yet to try a marinade I didn't like on this piece of meat.


We told the kids weeks ago that we would make cookies and well Aunt Kelly is learning not to open her mouth unless she can deliver because kids do not forget such statements, ever! So we made chocolate chip cookies, just the Nestle Toll House recipe nothing fancy, but super yummy!

OK, hope that gives you all some good ideas. We are less than 5 months until Christmas, cold weather and even yummier recipes :)

Lebron sucks!

Today we got to a late start because we had a sleep over last night. Lots of fun and little sleep...so lets get right to it!

Lemon Pasta with Roasted Shrimp
~ Ingredients


* 2 pounds (17 to 21 count) shrimp, peeled and deveined
* Good olive oil
* Kosher salt and freshly ground black pepper
* 1 pound angel hair pasta
* 4 tablespoons (1/2 stick) unsalted butter, melted
* Zest and juice of 2 lemons

Directions

Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through.

Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

Hummus and Grilled Vegetable Wrap ( a favorite of ours )

~Ingredients

* 2 medium zucchini, cut lengthwise into 1/4-inch slices
* 2 teaspoons olive oil
* 1/8 teaspoon salt
* Pinch freshly ground black pepper
* 1 cup store-bought hummus
* 4 pieces whole-wheat wrap bread (about 9 inches in diameter)
* 1/4 cup pine nuts, toasted
* 1 medium red bell pepper, thinly sliced
* 2 ounces baby spinach leaves (2 cups lightly packed)
* 1/2 cup red onion thinly sliced into half moons
* 1/4 cup fresh mint leaves

Directions

Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.

Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.

Per Serving: Calories 320; Total Fat 15g (Sat Fat 2g, Mono Fat 6g, Poly Fat 6g); Protein 12g; Carb 42g; Fiber 8g; Cholesterol 0mg; Sodium 795mg

Smoked Chile Cole Slaw

~
Ingredients

* 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
* 2 tablespoons chipotle peppers in adobo sauce
* 2 tablespoons fresh lime juice
* 2 teaspoons honey
* 1 teaspoon ground cumin
* 1 pinch Kosher salt and freshly ground black pepper (optional)
* 1 medium head green cabbage, finely shredded
* 2 large carrots, finely shredded
* 1 small onion, halved and thinly sliced
* 1/4 cup chopped fresh cilantro

Directions

1. Combine Hellmanns® or Best Foods® Real Mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.

We also made home salsa , which we have made before....also some pork chops marinated in Worcestershire sauce for the afternoon with some "sloppy potatoes" they do not look very appetizing but they are.

Sloppy Potatoes

slice some potatoes and onions thin and simmer in water till soft, like a inch of water at most put the lid on the pan it will cook faster, then when they are soft and starting to break up add milk or cream (maybe a 1/2 cup) and butter , salt and pepper to taste, let them heat through and thicken up. you can also add cheese on top if you want them even a little better :)


Enjoy!

summer can't go by fast enough!

So ok last week I (Kelly) had to work Sunday so it was a short weekend and we only made salsa and fish tacos on Monday. But these fish tacos were super good, better than the ones we have made before. We also have pictures to add from the wraps we made a few weeks back, these were awesome and vegetarian too!

Fish Tacos with Lime-Cilantro Crema
Ingredients
* Crema:
* 1/4 cup thinly sliced green onions
* 1/4 cup chopped fresh cilantro
* 3 tablespoons fat-free mayonnaise
* 3 tablespoons reduced-fat sour cream
* 1 teaspoon grated lime rind
* 1 1/2 teaspoons fresh lime juice
* 1/4 teaspoon salt
* 1 garlic clove, minced
Tacos:
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon ground red pepper
* 1/8 teaspoon salt
* 1/8 teaspoon garlic powder
* 1 1/2 pounds red snapper fillets
* Cooking spray
* 8 (6-inch) corn tortillas
* 2 cups shredded cabbage
Preparation
Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Today we made...
Roast Beef Sandwiches with Lemon-Basil Mayonnaise and Roasted Red Onions.
* 3 large red onions (about 2 1/2 pounds), each cut through stem into 8 wedges, peeled
* 7 tablespoons extra-virgin olive oil
* 1/4 cup balsamic vinegar

* 1 cup mayonnaise
* 1/4 cup chopped fresh basil
* 1 1/2 tablespoons fresh lemon juice
* 2 1/4 teaspoons grated lemon peel

* 6 4x3-inch pieces ciabatta,* halved horizontally
* 16 ounces thinly sliced roast beef
* 2 cups arugula

Preheat oven to 425°F. Line large rimmed baking sheet with foil. Gently toss red onions, 5 tablespoons oil and vinegar in large bowl. Sprinkle with salt and pepper. Arrange onions in single layer on prepared sheet. Bake onions until brown at edges and just tender, about 40 minutes. Cool.

Mix mayonnaise, basil, lemon juice, lemon peel and 2 tablespoons oil in small bowl. (Onions and mayonnaise can be made 2 days ahead. Cover separately and chill.)

Spread mayonnaise over cut sides of bread. Place bottom halves on plates. Top with roast beef, onions and arugula. Cover with top halves of bread.

And a Black Bean and Couscous Salad
Ingredients
* 1 cup uncooked couscous
* 1 1/4 cups chicken broth
* 3 tablespoons extra virgin olive oil
* 2 tablespoons fresh lime juice
* 1 teaspoon red wine vinegar
* 1/2 teaspoon ground cumin
* 8 green onions, chopped
* 1 red bell pepper, seeded and chopped
* 1/4 cup chopped fresh cilantro
* 1 cup frozen corn kernels, thawed
* 2 (15 ounce) cans black beans, drained
* salt and pepper to taste

Directions

1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

And we also made: Crepes with Goat Cheese and Smoked Salmon sprinkled with Capers.
Ingredients are crepes, goat cheese, smoked salmon and capers ~ duh! Only problem with this meal is that the kids like goat cheese and smoked salmon, they seem to like anything expensive and delicious!

Lastly...Teriyaki and Sesame Noodles with Shrimp
This was just a box mix of noodles from Aldis that we added sauteed shrimp to it, which made all the better.

It's going to be a long, hot summer!

Since we are not fans of summer so much we are keeping it lite again this week. Jack requested Meatloaf, Mashed Potatoes and Peas so we made that. I wanted to try an easy Chicken Marsala and then we found two wrap sandwiches that looked yummy.

Nothing special about the meatloaf, just that the kids like it and actually ask for peas! The chicken marsala is not authentic by any means but tastes great. Chicken breast and thighs baked in the oven then covered with a mixture of sauteed mushrooms, marsala wine and cream of chicken soup.

The two wraps can be found on food network's site and kraft foods site...check them out, they were both really good!

http://www.kraftrecipes.com/recipes/mexican-grilled-chicken-wrap-116606.aspx?cm_mmc=eml-_-rbe-_-20100615-_-1006

http://www.foodnetwork.com/recipes/healthy-appetite-with-ellie-krieger-/hummus-and-grilled-vegetable-wrap-recipe/index.html

No fancy photos this week, I mean meatloaf is only so pretty and by the time we thought about it we had already eaten most of the mushrooms out of the marsala!
Do try out the wraps if you are looking for lite summer suppers though...they were both great.