Chicken and Rice with Asparagus. 8/30/24

Posted on August 31, 2024 by Beebamom
Chicken and rice with asparagus

This is one of our typical rotisserie chicken dinners. We slice up the white meat and warm it in some gravy. The chicken gravy is good with both the chicken and the rice. To jazz up the asparagus, first I sautéed onions and mushrooms then I added the cut up pieces of asparagus and cook it all together until the asparagus is tender. I think the asparagus goes further if it is cut up rather than served in stalks but the stalks look more elegant. My one bunch of asparagus will serve two dinners with the other dinner being penne and asparagus in a couple of days.

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Sumac Tilapia, Mashed Potatoes, Broccoli. 8/29/24

Posted on August 30, 2024 by Beebamom
Sumac tilapia with mashed potatoes, and broccoli

We made this recipe for sumac whole fish from a recipe on NYTimes Cooking a few weeks ago. It was so good we made it again. Making it with a filet of fish is much easier than going the whole fish route. Here’s a link to my previous post which includes the recipe.

Sumac Tilapia with Rice and Herb Salad 8/9/24

Tonight I paired the lovely fish that John cooked with mashed potatoes and broccoli. I think other than fish tacos this is my favorite way to eat tilapia.

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Hamburgers and Salad. 8/28/24

Posted on August 29, 2024 by Beebamom
Hamburger and salad

Delicious medium rare grilled hamburger and a lovely Romaine and kale salad with chopped carrots, homegrown tomatoes, cucumber, and scallions — the quintessential summer dinner.

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Tofu sesame bowl. 8/27/24

Posted on August 28, 2024 by Beebamom
Tofu sesame bowl

This is an excellent hot weather meal. There is no cooking at all! If you follow my blog you know that my sesame bowl has three iterations salmon, shrimp, and tofu. Each is delicious.

Asian Sesame Bowls

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Gazpacho. 8/26/24

Posted on August 27, 2024 by Beebamom
Gazpacho

Guess what. It’s hot again. The rest of August has been pretty tolerable but Monday, Tuesday, Wednesday this week it is back to the upper 90s. As a result I am shifting to my hot weather dishes.

Gazpacho is pretty simple to make. You just put all the ingredients in a blender and let it rip. Give it a taste and adjust the seasonings and put it in the refrigerator until dinner time. Add some garnishes when serving. I made small dice of cucumber, Serrano chile, and onion. Plus I added a drizzle of olive oil.

If it is too thick thin it out with V-8 or tomato juice.

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Weekly Menu. August 26 – September 1, 2024

Posted on August 25, 2024 by Beebamom

After a mostly not-too-hot August it looks like next week will be pretty unbearable. Since Monday, Tuesday, and Wednesday will be in the upper 90s we are switching back to our don’t-heat-up-the-kitchen meals.

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Noodles and Zoodles with Pesto. 8/24/24

Posted on August 25, 2024 by Beebamom
Spaghetti and zucchini noodles with pesto

Having homemade pesto in the freezer helped to streamline this dish. Here is the way our dinner came together.

While the water was coming to a boil John zoodled the zucchini and I sautéed onions and garlic. As the pasta was cooking, I put the frozen pesto in with onions and garlic. It was defrosted by the time the spaghetti was cooked. Then John drained the al dente spaghetti, reserving a cup of the pasta water. He added the pasta to the pesto mixture. I cooked the pasta and pesto together adding some of the pasta water to get a good consistency. Then I shut off the heat and added the zucchini noodles and mixed them in with spaghetti. If you try cooking them they disintegrate. The zoodles are warmed through just with the heat from the other cooked elements.

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Chicken Enchiladas. 8/23/24

Posted on August 24, 2024 by Beebamom
Chicken enchiladas and tomatoes

Dinner number two from our rotisserie chicken is enchiladas made with the white meat that I shredded yesterday. John and I have an assembly line where he toasts the tortillas over an open flame and then I stuff them with salsa verde, chicken, onions, and cheese. I tuck them tightly in a 9×13 baking dish that has a coating of salsa verde on the bottom. We make 16 and then cover the top with more salsa verde and the remaining cheese and onions. I bake them in a 350F oven for 40 minutes.

Chicken enchiladas are always a hit at our house. These are a little spicier than usual since the cheese has habanero chile bits in it. Plus there are enough leftovers for John to have a tasty lunch tomorrow!

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Chicken Dinner. 8/22/24

Posted on August 24, 2024 by Beebamom
Sliced chicken breast and rice with gravy and mixed vegetables

Tonight is dinner number one from our Costco rotisserie chicken. Sarah is our expert chicken disassembler and now we have bags of dark meat, white meat, and shredded white meat (my job is shredding) in the refrigerator and additions to our stock-to-be in the freezer.

John makes the gravy from a packet and gently warms up the sliced chicken breast. He made the rice yesterday so it only needs warming in the microwave. I am running low on vegetables so I make a combination of broccoli, carrots, and shallot. In less than 30 minutes dinner is ready.

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Grilled NY Strip, Grilled potato, Brussels Sprouts. 8/21/24

Posted on August 22, 2024 by Beebamom
Grilled NY strip steak, grilled baked potato, sautéed Brussels sprouts

Gosh, we are having tasty meals this week! John grilled the steaks to a perfect medium rare and tended over the potato I had baked earlier so that the surface slightly charred. I made what my family calls IDBS, incredibly delicious Brussels sprouts. The flavor of the sprouts is enhanced with butter, sugar, salt, and dry sherry.

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