Havarti on Ciabatta with Mushrooms

Real cooking is out the window this week with the temperatures in the high 90's. I wanted something quick, delicious and easy enough to make that I didn't have to dirty up half the kitchen or turn on a bunch of burners.

This was super easy and fast. I took a pound of mushrooms (use what you like) and sliced them up and sauteed them in a hot pan with a little butter and olive oil until done. Set them aside until cooled. I then took a store bought Ciabatta bread and sliced it open to make two slabs of bread. I place the bread in the oven (on a cookie sheet) on broil with the cut side up and toasted it. Pull the bread out of the oven. Then take a couple of peeled cloves of garlic and rub all over the top of the toasted bread. Next is my favorite part. Pile about a 1/2 -1 cup of shredded cheese onto each slice of bread ( I used Havarti) then pile on the mushrooms. Slide both sections back into the oven and broil until nice and melty (should be a word by now). I served this all up with a nice green salad and some ice cold water.

Weeknight Dinners

It has come to my attention that some people find my planning meals for the week and doing all my shopping in one day amusing...I am not here to defend myself but rather to point out the benefits of doing just that. When I plan a weeks worth of meals I can see where the gaps are in my diet. For example: too much breads, not enough veggies, too much red meat and I can make changes right then and there on paper before I ever get to the grocery store. Another benefit is I am not stopping at the grocery store on the way home multiple times a week to pick up dinner, and I am less likely to impulse buy.

Sunday's dinner was a simple soup called Chicken Gnocchi Soup I had roasted a chicken the day before, let it cool and picked all the meat off the bones. I used the amount of chicken called for in the recipe and put the rest of the meat into my freezer for use later in the week for another dinner. Dinner was complete with the soup some salad and homemade bread that I had made that day.

Monday's dinner was simple enough. I had purchased a small pork roast a couple weeks before (super sale and double coupon deal) put it in my freezer for just such a simple meal. I simply seasoned it well and roasted it along with one very large peeled and cut up sweet potato. Served it all up with a salad and homemade honey balsamic dressing.

Tuesday's dinner was Spicy Mushroom Rice another super simple yet satisfying meal when you add a salad and slice of homemade bread. I did increase the mushrooms to one pound for this dish. We love mushrooms.

Wednesday's dinner Lemon Orzo Salad with AsparagusThis meal went together in a snap, had great flavor, and I served it up with a large plain naan bread that I had purchased (packaged) the week before and didn't use (sometimes you have to improvise). I did increase the Asparagus to 1 lb.

Thursday's dinnerChicken Meat Balls I did make some changes here. I used ground turkey (another one of those deals along with the pork roast) I added some additional spices, and you need to add some salt to the mix. I made a tomato sauce (from last years tomatoes that I froze) and served this up with some more salad and the last piece of naan bread (improvise, adapt, overcome). There was also Almond Bread with Lemon. It is a winner, hands down.

Friday's dinner was Chicken Pita pockets I made some changes to this recipe. I used the rest of the chicken from the Chicken Gnocchi Soup on Sunday, and instead of Swiss cheese I used the left over Feta cheese from the Orzo Salad that we had had on Wednesday.

Now I did need to make a trip to the grocery store this week for Almond milk to make the cake on Thursday and some avocados and pita bread, but a great deal fell into my lap and saved me. Instacart It is a new service and since I was saving some cash I took advantage and grabbed up some regular milk, eggs, and cheese. I also got the avocados and pita bread that I needed for Friday's dinner. You can pick the day and time frame to have your delivery, you can also choose to have some items swapped with others if they don't have them, and you get a great new shopping bag. My order arrived Wednesday afternoon just a bit past four pm. Everything was perfect.

Now tonight we are having hamburgers with a vegetable gratin, and since I do my shopping on Saturday I will pick up any missing items that I need for tonight's dinner today. It is not easy to make a menu and follow it, but in the long run it saves you time and money. I hammer out my menu on paper with pencil that way changes can be made while I am standing in my pantry looking at what I have on hand, and what I need to re-stock. You also have to take into consideration what will live in your refrigerator for a week. Mushrooms generally won't, so I will have to buy those today, buns and rolls may or may not survive a week so you have to put some thought into where you place the meals on your menu to maximize your meals while minimizing your trips to the grocery store. I still learn things when I do this, but what I do know is grocery stores love to see people in every night, the after work shopper who doesn't have a clue on "What am I hungry for" you end up purchasing stuff you don't need and sometimes get home and ask yourself why did I buy this? Not to mention the wasted hour you spend wandering around the grocery store trying to formulate a plan and get checked out. Me...I would rather be at home with my puppy or out walking him. Have a great rest of the weekend folks. I am going grocery shopping. I got my list all ready to go.

Birthday Dinner

Even though the weather was not cooperating last night giving me the warmth and sunshine I craved to be able to sit outside and have cocktails on the patio dinner was a success! I kept it simple and made things ahead so I could actually stand around and do nothing when the the birthday boy and his lady arrived.

I made a roasted red bell pepper hummus with fresh veggies and warmed pita bread for an appetizer. The recipe is as easy as 1 can of chick peas drained (juice reserved), 1 whole roasted red bell pepper seeded, sliced and skinned, 3 Tlb. of fresh lemon juice, 1 1/2 Tlb of Tahini, 1 minced clove of garlic (I think I used two), 1/2 tsp. cumin, 1/2 tsp. cayenne, 1/4 tsp. salt. Toss all of that into your food processor and hit the button. If you need to thin out your hummus use a tiny bit of the reserved chick pea juice.

The next thing I put together a little bit a head of time was a Italian salad, which was made up of mixed greens, grape tomatoes, sizable amount of shredded fresh basil and fresh mozzarella ciliegine (small balls). I dressed the salad with a little homemade balsamic olive oil dressing. There is no exact amount for this. You just eyeball it and adjust according to your own taste. Don't forget the salt and pepper.

For dessert I put together a angel food cake and topped each slice with a couple of spoonfuls of marionberry/raspberry sauce that I made with berries from our annual family berry picking last summer, and healthy dollops of whipped mascarpone cheese. I took 1 cup of mascarpone cheese, 1/4 cup heavy whipping cream, 1/4 cup warmed honey and 1/2 tsp of rose water and whipped it. Now if you want a lighter texture you can reduce the cheese or add more whipping cream. The choice is yours to make. It turned out great you get this spongy, cheesy, sweet and tart thing going on in your mouth.

The berry sauce was easy. I thawed a couple of cups (like 3) of mixed berries then I put them in a sauce pot added about a 1/3 cup of white sugar and a little cornstarch and presto changeo! you have a quick sweet and tangy sauce. The main course was grilled 1/3 lb burgers (I weighed each one) sorry I didn't get any pictures of the burgers grilling but the light was gone by the time we started grilling. The best thing about this entire birthday party was I made everything ahead of time. The hummus I actually made three days ahead the flavors had time to marry which gave the hummus a really rich and vibrant flavor, the veggies I cut up and stored in the fridge. The mascarpone cheese, cake and berry sauce all made ahead. I even made up the salad and dressing about an hour ahead along with the hamburger patties. The only thing that needed doing was grilling and guess what...not my job. My bf is the master griller and he made some awesome burgers last night.

F.Y.I Birthday boy and his lady...yes I knew angel food was the favorite cake...I hear things and store it away in my mental rolladex...I listen a lot and talk little .

Warmer Weather

It is official spring is finally here and hopefully the nice weather will stay around for the remainder of the week. I have got gardening to do (what little of it you can force me into) bicycling that needs doing if I am going to continue to shed weight at a snails pace (lol...I can live with that), and lighter recipes to try and tell you about.

A couple weeks back I was desperately looking for some sort of side that was easy, spicy and good for you. I had spied this easy recipe from Eating Well and I decided to give it a try. Chipotle Cheddar Broiled Avocado Halves INGREDIENTS 2 ripe but firm avocados, halved and pitted, skin left on 1/4 cup shredded extra-sharp Cheddar cheese 1 small chipotle chile in adobo (see Tip), minced (about 1 teaspoon), or to taste 1 tablespoon lime juice, plus 4 wedges for serving Pinch of salt. DIRECTIONS Preheat broiler to High. Place avocado halves on a baking sheet. Thoroughly combine cheese, chipotle, lime juice and salt in a small bowl. Evenly divide the cheese mixture among the avocado halves. Broil 3 to 4 inches from the heat source until the cheese is bubbling and beginning to brown, 3 to 5 minutes. Serve warm with lime wedges.

Cheese and Chipotle mixture in bowl.

Honestly I could eat them just like this with a little salt.

Simply broil in the oven until lightly browned and bubbly. Super good, seriously easy and simply tasty.

So with Spring means lovely outdoor evenings, entertaining and delicious food. One of my go to pick up nibbles that you litteraly can put together with just a little time is fresh strawberries with goat cheese filling. Take some very soft goat cheese and sweeten it slightly with a little honey or sugar ( I prefer honey ) by mixing it with a mixer. Core a bunch of strawberries and pipe into each one some of the goat cheese filling. Put on a pretty tray and refrigerate until needed. Wonderfully refreshing, tasty treat.

Real crowd pleaser.

Yum!

With Easter around the corner I have a menu to plan. I don't think we will have any guests for Easter dinner but you never know. The only thing I know for sure is the main course this year will be leg of lamb.