Last night, we grilled some chicken for dinner. Mark said “it tastes like chicken”, which means he didn’t like it. Sean enjoyed it; I liked it well enough. We tend to stick with chicken dishes that have overpowering other flavors (sauces, veggies, etc.), because Mark doesn’t like the flavor of chicken itself. Continue reading
Tag Archives: spinach
We had “Mexican” food Monday night; good thing we like it, because that’s what we ate Tuesday night, too.
Chicken Enchiladas usually go over well. Sean always mentions that he would like beef better, but he also gave me a list of foods he wants to eat to build muscle. Chicken is high on that list.
We were out of sour cream (still), so I used yogurt (again). I think it added a little too much sweetness to the filling. I added a little Chipotle powder to the chicken, along with some green taco sauce, salt, and chicken broth. The Chipotle flavor was good, but Sean used to dislike it, so I’ve been gradually adding it in greater amounts for a while.
We still have jalapenos that I froze whole last fall, so I chopped one of those, along with some onion. Rather than sauteing the onion and pepper, I put them in a small dish with a bit of water and stuck them in the microwave for 30 seconds or so. This softened them up nicely without the extra oil, time, and dishes that sauteing does. I was pleased with their texture and flavor in the filling.
The enchilada sauce was left from a batch I mixed up a few weeks ago. My recipe makes enough for 3 meals, so I freeze the extra for another day.
Sean requested steamed carrots, so I steamed some, but also put raw carrots on the table for Mark. We finished up the container of spinach in a side salad… it’s really not a good time of year for spinach, but it sounded so good when I put it on the shopping list. (Note to self: wait until our own spinach starts to grow.) At least it helped us avoid a monochromatic meal.
Sean and Mark thought the enchiladas were good. I liked them, but wished the filling were not quite so sweet. Fine night for dinner at our house.
Yum! Will, Mark and I all liked dinner tonight. Sean gave it a neutral score. Good night for dinner!
This is a basic hashbrown casserole- I love it as a side dish! I fixed a version of it for a breakfast at church in the fall with ham and spinach, so now I have a “breakfast” version.
This is the first time I’ve made this with fresh hashbrowns. I’ve made it with our own homegrown/shredded/frozen potatoes before, and it turned out great. I should have allowed more time for the potatoes to cook. Since they hadn’t been blanched in preparation for freezing, they were still a tiny bit crunchy when we ate. The flavors were good. The spinach was from the freezer, from last year’s garden. The ham was from the freezer, too, so we had most of the ingredients on hand. I forgot about the sour cream; we didn’t have enough, but I filled in with plain yogurt. No worries!
My favorite part of making this is stirring up the butter with the cornflake crumbs. The texture and feel of the mixture delights me, and I could just eat the whole bowl of topping. But I don’t.
I made another loaf of the Oatmeal Wheat bread that I had to cook twice a few weeks ago. It turned out well- cooked for 35 minutes. I’m looking forward to eating some of the leftovers as toast. I followed the recipe, making the adjustments the recipe’s submitter left in the comments at Allrecipes…. not sure why Allrecipes wouldn’t allow the recipe itself to be corrected. At any rate- processing the oats and making only 1 loaf instead of two are important steps.
Homemade applesauce on the plate. Dinner was good.
I didn’t plan a “Fat Tuesday Feast”, but Mark is baking brownies, and we picked up some other fattening desserts at the store. We’ll be good and sick from all the sweets!
Another meal from our “Central American Recipe” search.
We made this Chipotle Chicken on the Foreman grill. Way too cold to grill outside.
It tasted fine, but wasn’t anything special. Fairly quick and easy to put together.
The steamed carrots and spinach salad were a nice change.
Mark used 2 bags of our frozen spinach to make these spinach burgers, again. They are so good! Mixed with feta, shredded carrot, etc then fried. Again, the onion buns are a must. Rather than mixing up the special mayo, we used thousand island dressing tonight.
Brenda doesn’t like cooked spinach- yuck! But these are delicious. They don’t have the nasty stewed flavor or the slimy/stringy texture that makes cooked spinach so disgusting.
I think tonight’s burgers would have been even better if they were a little smaller. We ate 2, and Mark froze 2 for later (hooray!). I think there was plenty to make 5 nice-sized spinach burgers.
Mark and Brenda both rate these spinach burgers highly. Sean was not home for dinner, so he’s been “spared” the ordeal again.
Here’s the link for the recipe:
The recipe calls this Stromboli- I wouldn’t call it authentic, but it usually goes over well for us.
We didn’t have any leftover spaghetti sauce, so I mixed up a small batch… it was too tangy with our canned tomatoes from the garden, but it was ok in the sandwich.
I used a single batch of French bread dough. I think 1-1/2 recipes works better. Our best basic bread machine recipe also works well for Stromboli.
Sean’s sandwich was simple- just cheese and pepperoni.
Mark and I had green pepper and sauteed mushrooms on ours. I also had some yummy green olives.
We had just enough spinach from our last harvest to finish up with a salad.
Mark cooked this delicious dinner using vegetables fresh from our garden: Spinach Feta burger, fried rutabaga, salad.
Mark and Brenda love it. Sean hates it.