Shish Kabob

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Shish kabob is one of our favorite cookout meals. There is just something about skewering meat and veggies and cooking it all over a hot flame that says summer. The key to cooking shish kabob is placing "like items" on the skewers -- those that need to cook for the same amount of time. For example, you can't put potatoes and chicken on the same skewer because if you cook the chicken as long as you cook the potatoes, you'll have shoe leather for meat.

When I cook shish kabob, I like to skewer fingerling potatoes (or new potatoes) and onions (we like red), mushrooms, peppers, sometimes cherry tomatoes, and meat. You can see from the photos how I grouped mine together. I used the marinade below for the chicken -- just let it marinade for 4 to 6 hours. You can also brush it over the vegetables if you like, but be sure to prepare some just for the vegetables and don't use the leftover marinade that was on the raw chicken.




I placed the potatoes and onions on a preheated medium low grill for about 15 minutes before I added the veggie-only kabobs (use whatever veggies you like -- the sky is the limit). I added the chicken last, only cooking it until it was no longer pink inside.

Lemon-Herb Chicken Marinade

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⅓ cup olive or vegetable oil
¼ cup lemon juice, fresh or bottled
1 t. minced garlic
1½ t. dried thyme
4 - 6 boneless, skinless chicken breast halves, cut into 2-inch pieces
(you can also use chunks of steak)

Combine oil, juice, garlic and thyme. Place chicken in a shallow bowl or ziploc bag and pour marinade over chicken. Refrigerate for 4 to 6 hours.

Drain marinade and skewer chicken onto metal or bamboo skewers. If using bamboo, soak them for 30 minutes prior to using so they won't burn up on the grill.

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Weekly Menu

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This weekend, besides being Memorial Day weekend, is my mother's birthday. She's turning 69. She has already warned me against any celebrations next year (killjoy), so I decided we should definitely celebrate this year. One of my brothers and his family is coming from Maryland, a few of my mother's friends will be here, as well as my "local" brother, and my mom's brother and his wife (my aunt and uncle) who are nearby. Just a small get-together, with appropriate cookout food and, as my mother requested for some odd reason, Brownie Hot Fudge Sundaes for dessert.

There's no menu on Saturday because we'll be running from softball games to grad parties. And on Tuesday, I'm helping to cater lunch for the faculty at our son's all-boys school. Because of an apparent shortage in volunteers, I'm making a potato salad, a pasta salad, and two big desserts -- which I'll have to make the day before. I don't know if I'll be cooking dinner on Monday, but I'm putting brats and dogs on the menu as the most I'll be cooking!

Sunday -- Birthday party
Lunch: sandwiches and chips
Dinner: Burger Bar (grilled burgers with a Hawaiian BBQ sauce, Guacamole, Cane's sauce, tomatoes, onions, lettuce, pickles), hot dogs to cook on the fire, Old-Fashioned Layered Green Salad, Au Gratin Potatoes, Baked Beans, pickles, Brownies with ice cream and Hot Fudge Sauce

Monday
Lunch: BLTs, fruit
Dinner: Brats and dogs, veggies tray and hummus, watermelon

Tuesday
Dinner: Skillet Spaghetti, bread, salad

Wednesday
Dinner: Turkey Reubens, potato rounds, fruit

Thursday
Dinner: Chicken Tortilla Casserole, green vegetable

Friday
Dinner: Baked potatoes with Chili (the chili is in the freezer).

* Tried and true
* New to me

Fudge Brownie Cookies

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College boy was home the other afternoon and I wanted to send some yummies back with him. I had all the ingredients on-hand for these treats, which was surprising because I don't usually buy white chocolate chips. The great thing about this recipe, however, is you can use any chip, nut or even candy, or actually nothing at all (though they will be more flat with no add-ins). I've made them with M&Ms as well as semi-sweet chocolate -- a real chocoholic treat! The recipe originated at Hillbilly Housewife, but I changed it a little because I don't buy margarine.

Fudge Brownie Cookies
makes 40 cookies

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1/2 c. butter Crisco
1/2 c. butter (one stick)
2 cups sugar
2 medium eggs
1 teaspoon vanilla
3/4 cup unsweetened cocoa
2 cups flour
1 t. baking soda
1/2 t. salt
2 T. water, if necessary

In bowl of mixer, combine the butter and sugar. Mix until the mixture is creamy. Add the eggs and vanilla. Blend again, until the batter is fluffy and soft. Add the cocoa, flour, baking soda and salt. Stir the dough until it is thick and well formed. If the dough is too thick, you may add a spoonful or two of water. (Blend very well after adding the water.) Add any extras, incorporating. Drop the dough by spoonfuls onto a cookie sheet. Bake at 350° for about 10 minutes.

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Summer Refreshment

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In the summer especially I enjoy having a "house" beverage -- an adult cocktail for which I always have the ingredients on hand -- for happy hour with my husband, or with a friendly visitor. Last summer it was this fun girlie drink, but now cranberry juice is out of my diet, probably for good, so my friend Scarlet has taken her leave.

Gin is one alcoholic beverage that doesn't seem to give me problems, and I recently came upon this yummy beverage which also does not bother me. I combined the Pama and the gin, with cold tonic and a squeeze of lime for a yummy Pom and Tonic that is fruity and fresh and fun. You can make yours whatever size you like -- I use an old fashioned glass -- just use the measurement that suits you. You could also make a pitcher for a crowd -- just add the tonic right before you serve so you don't lose the fizz. Serve over ice and add a lime wedge, squeezing before you toss it in.

Pom and Tonic

1 part gin
1 part pomegranate liqueur
2 parts tonic
wedge lime


Combine over ice and enjoy.

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Shrimp, and Peppers, and Grits -- Oh my!

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You can click on that picture if you want,
but I'm afraid you still won't be able to taste it!

Not being a southerner (in geography) I have never prepared Shrimp and Grits. I suppose that makes me a pretty lousy southerner (at heart), though I have enjoyed this dish many times, even in Ohio. I saw this recipe a few weeks ago at Cooking Light and put it on my mental list of dishes to try. Then, I put it on my menu -- three times. Twice it was replaced with something else because of our family's schedule. But, last night I finally made it and after one bite my husband said, "This has to go on the blog" -- a statement that means, "I would most definitely eat this again." It was a five thumbs up dinner, and it was so quick and easy it will definitely make it to the menu again soon. Honestly -- this was a 30-minute meal, even with peeling shrimp. If you buy frozen shrimp, put them in the fridge the night before so they are thawed when you need them.

I admit I changed the recipe a little, and I probably ruined the "low-fativity," but after eating it, I can not imagine having not used regular bacon -- it just put the dish over the top, taste-wise.

Shrimp, Peppers and Grits
serves 4-5

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4 strips bacon
1 cup red bell pepper strips
1 cup green bell pepper strips
1 (10-ounce) can diced tomatoes and green chiles, drained
1 1/2 pounds medium shrimp, peeled and deveined
1/2 cup chopped green onions
1 2/3 cups milk  
16-ounces low-sodium chicken broth
1 cup uncooked quick-cooking grits
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese (I used regular)

Cook bacon in a skillet over medium heat until lightly browned and almost crisp, stirring frequently. Add bell peppers; cook about 8 minutes, stirring occasionally. Add tomatoes; cook 3 minutes. Add shrimp; cook 3-5 minutes. Stir in green onions; keep warm.

While bacon and vegetables are cooking, combine milk and broth in a saucepan. Bring to a boil, and stir in grits. Bring to a boil; reduce heat, and cook for 5 minutes or until thick, stirring occasionally. Stir in cheese. Serve shrimp mixture over grits.

Source: adapted from Cooking Light

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White Chocolate Berry Pie

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aka Pentecost Pie





When thinking about what to make to celebrate our Church's birthday today, I didn't think long before I thought of this yummy, fresh strawberry pie. As we are (most of us) pie people in my house, I thought "pie" because my children usually request pie for their birthday dessert. And I thought "strawberry" because when sliced, strawberries look just like red flames. Layered over a bed of white chocolate whipped cream, this berry pie is so delicious and refreshing. It's not too filling, and even though it's perfect for Pentecost with sliced strawberries, I have a feeling it would be wonderful with any fresh berry on top.

Today when I made it, I had assumed I had an orange in the produce drawer. Alas, I did not, but I can assure you, after tasting the filling, it is just as good with lemon peel. I use a pre-made graham cracker crust because the darling of the pie is most definitely the filling and the berries. You could certainly use a homemade graham cracker or even a regular baked and cooled pie crust instead.

btw -- I accidentally put all five ounces of melted chocolate in the filling and didn't feel like melting more for drizzle -- so my "flames" are drizzle-less.

The recipe came to me through a friend from Taste of Home.

White Chocolate Berry Pie

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5 oz. white chocolate, divided
2 T. milk
1 cup whipping cream
3 oz. cream cheese
1/3 cup confectioner's sugar
1 t. grated orange peel
1 graham cracker crust - 9 inch
2 cups fresh sliced strawberries


In a microwave or over double boiler, melt 4 oz. of white chocolate with milk. Cool to room temperature. Meanwhile, beat whipping cream until stiff and fluffy. Remove from mixer bowl to another bowl. Then, beat cream cheese and sugar in a mixing bowl until smooth. Beat in orange peel and melted chocolate. Fold in whipped cream. Spoon into crust; smooth. Arrange strawberries on top. Melt remaining chocolate; drizzle over berries. Refrigerate for at least 1 hour. Store in refrigerator.

Source: Taste of Home magazine

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Weekly Menu

Happy happy weekend. I'm glad to see it come. This weekend the Catholic Church celebrates a big birthday, and in typical-of-my-family fashion, we will celebrate with pie, not cake. The recipe is tried and true yummy -- I have made it often, and with the white cream filling and sliced strawberry "flames" I think it will be a perfect Pentecost dessert.

Saturday
Lunch: sub sandwiches
Dinner: Steak Fajita Pizza (this recipe but made with flank steak instead of chicken), Root beer floats

Sunday
Lunch: Scrambled eggs and Cinnamon Bun Bread
Dinner: Chicken Kabobs (with this Lemon Herb chicken marinade, red onions, red peppers, baby red potatoes, and mushrooms), fruit salad, and White Chocolate Strawberry Pie

Monday
Dinner: Shrimp, Peppers and Cheesy Grits (this is the third time this recipe has been on my menu, but we've never eaten it -- maybe the third time is the charm)

Tuesday -- Feast of St. Mary Magdalen de Pazzi
Lunch: leftovers
Dinner: Burgers, Bacon Ranch Mac 'n' Cheese, green salad, Flan (it's a stretch, I know -- Creme Caramel, get it? She was a Carmelite. Get it?)

Wednesday
Lunch: bagels and cream cheese
Dinner: Roasted Red Pepper and Avocado Sandwich, fruit salad

Thursday
Lunch: turkey wraps
Dinner: Turkey Cutlets with Avocado Salsa, couscous

Friday
Lunch: scrambled egg sandwiches
Dinner: Sub sandwiches, chips, fruit

* Tried and true
* New to me

Chicken Tamale Casserole

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I love it when I find a new recipe for chicken. Chicken breasts are often on sale, white meat is low in fat, the kids like it, and I can keep large quantities in the freezer to use with pantry staples. This recipe is a perfect fit for us. It was easy, inexpensive, low in fat, used pantry staples, and it was very tasty.

I really enjoy chicken tamales, so the recipe name caught my eye when I saw it at myrecipes.com. With a few changes, it was pretty close to the flavors of the tamales I get in a local Mexican restaurant. The original recipe called for a box of corn muffin mix, but, frankly, I find those too sweet to use for a tamale-like corn bread, so I made my own "mix." I doubled the sauce because I like a nice saucy tamale, but if you prefer less sauce, don't use the second can over the top of the chicken. I used Old El Paso enchilada sauce for convenience, but it was pretty spicy and I might make my own next time (recipe found below).

Chicken Tamale Casserole
serves 8

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1 1/2 cup shredded Mexican blend cheese
1/2 c. milk
1 egg
1 t. cumin
1/8 t. ground red pepper
14 oz can creamed corn
2/3 c. Bisquick
3/4 c. masa harina (substitute plain corn meal if you don't have masa on hand)
4 oz can green chiles, drained
(2) 10 oz cans enchilada sauce (recipe for homemade below)
2 boneless, skinless chicken breasts, shredded (equivalent -- about 3 cups chicken)
1/2 c. low-fat sour cream for serving

Preheat oven to 400 degrees F. (If you are poaching your chicken breasts, start them now.)

Combine 1/4 c. cheese, milk, egg, cumin, red pepper, creamed corn, bisquick, masa harina, and chiles in a large bowl, stirring until moist. Spray a 13 x 9 pan with cooking spray and spread corn bread mixture to the edges. Bake for 15 minutes.

In the meantime, poach chicken and shred.

When cornbread is baked, remove from oven and pierce entire surface with a fork. Pour one can of enchilada sauce over the top. Top with chicken, then other can enchilada sauce (omit second can if you want a less-saucy casserole). Sprinkle with remaining cheese. Bake at 400 degrees for 15 minutes or until cheese melts. Remove from oven and let stand for 5 minutes. Serve with sour cream.

Source: adapted from Cooking Light

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Substitute Enchilada Sauce

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2 T. vegetable oil
2 T. all-purpose flour
2 T. chili powder
1/2 t. ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 t. salt
1/4 t. garlic powder

Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute. Add remaining ingredients bring to a boil and simmer for about 10 minutes.

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Rita's Gelati Knock-Off

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We are huge fans of Rita's Ice at our house. It's frequently a treat in the afternoons during the summer, but even with my "frequent buyer" card, it's pretty pricey to eat regularly. One our favorite flavors is Fruit Punch, so I recently tried something at home to make a quick and much less expensive Gelati -- what Rita's calls their half fruit ice, half custard treat.

I bought a jug of Hawaiian Punch, chilled it, and poured about three cups into my ice cream maker. In about 15 minutes, I had Hawaiian Punch slush. Topped with a scoop of vanilla ice cream it was almost just like Rita's. The flavor of the Hawaiian Punch was a little different than Rita's flavor, but the texture was just right. I'm looking forward to trying this with other flavors -- maybe lemonade, or cherry juice, or grape juice, or blue raspberry punch... Yum.

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Lemony Sunshine Cupcakes

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For the Feast of Our Lady of Fatima, I decided to make a recipe for cupcakes that I had been saving for the right opportunity. As you know, it was at Fatima, during Our Lady's apparitions, that the miracle of the sun occurred, and thus images of the sun are often used as symbols of Fatima.

I saw the recipe for these Sunshine Cupcakes made on the Food Network as the winner of a recipe contest. We all love lemon desserts at our house, so I knew these cupcakes would be well-liked. I hung on to the recipe and the Feast of Our Lady of Fatima seamed like the perfect opportunity.

The cupcakes did not disappoint. I was actually out to dinner with a friend, so I did not get to taste them when my family did, but my husband said they all ate two after dinner, so I knew they must have been good. (Secretly I'll tell you, I tasted them at breakfast the next morning.) They are very lemony, and though I'm a huge cake snob, they tasted pretty darned good for a doctored box mix. I love the lemon curd in the very center, and the shortbread cookie crust. They are really sort of a mini cake tart, if ever there was such a thing. The cake is moist and tangy, but perfectly complimented by the gooey lemon curd and the sweet, crunchy crust. I altered the recipe only in that I used all the crumb mixture for the crust because I wanted the tops to be bright yellow and sunny, with the spot of curd unobstructed.

Lemony Sunshine Cupcakes
makes 18 cupcakes

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1 1/3 cups shortbread cookie crumbs, (I used one bag Pepperidge Farm Chessmen cookies)

1/4 cup granulated sugar

4 T. unsalted butter, melted

For the batter:

8 ounces cream cheese, at room temperature (I used low fat)

1/2 cup sour cream (I used low fat)

2 large eggs, at room temperature

1/4 cup vegetable oil

1/4 cup water

1 small box (3.4 ounce) instant lemon pudding

1 (18.25 ounce) box lemon cake mix (I used Betty Crocker Super Moist)

1/3 cup lemon curd (store bought or homemade)

Preheat oven to 350 degrees F. Line 2 standard muffin tins with 16 cupcake liners; set aside.

Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside. Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup. Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner. Reserve remaining shortbread cookie crumb mixture for topping. (I used all of it in the bottoms.)

In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth. Add eggs 1 at a time and mix just until combined. Scrape down sides of the bowl. Add vegetable oil, water, and the box of lemon pudding. Mix until combined. Add cake mix and beat on medium speed for 2 to 3 minutes. Batter will be thick.

Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup.

Scoop the lemon curd into a small sandwich-size resealable bag. Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4-inch piece from corner of bag.

With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake. Pipe 3/4 to 1 teaspoon lemon curd into each indentation. Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs (if desired).

Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown.

Serve cupcakes warm from the oven or at room temperature.

Source: Food Network

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Weekly Menu

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We're headed into softball game season here at Bless Us O Lord, which means "dine and dash" a few nights a week. Other than softball, however, we're lying low and taking it easy. How 'bout you?

Saturday
Lunch:
Dinner: Pizza

Sunday -- Solemnity of the Ascension
Brunch: Scrambled egg burritos
Dinner: Chicken with Caramelized Onions, Rice Pilaf, Sesame Roasted Asparagus, Fluffy Cloud Dessert

Monday
Lunch: leftover pizza
Dinner: Shrimp, Peppers and Cheese Grits, fruit (we had a change of plans last week and this meal was never made)

Tuesday
Lunch: Egg salad sandwiches (sans ham)
Dinner: Chicken Tamale Casserole, Cabbage and Lime Salad, fruit

Wednesday
Dinner: Grilled Turkey, Cheese and Chili Mayo Sandwiches, Potato Rounds, fruit

Thursday
Lunch: Muffin Tin Munchies
Dinner: Grilled Sausage Burritos (with chicken sausages), black beans and rice

Friday
Lunch: soup and bagel
Dinner: Grilled Chicken MTB Sandwiches, fruit salad

* Tried and true
* New to me



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Baked Tortilla Chips

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Not long ago I realized that some of the foods we eat the most are least likely to end up here in the form of a recipe. They just don't really seem blog-worthy to me. I guess because they are just quick dishes that I've created and adapted along the way.

When my friend Sara recently shared that her son had made corn tortillas, I realized that corn chips was one of those recipes I never shared. I keep a jumbo bag of corn tortillas in the fridge at all times, and if we want chips, we heat the oven. They are baked, which makes them healthy, and by buying a bag of tortillas in bulk (Giant Eagle sells a bag of store-brand quality tortillas in the dairy section for about $3.49 per 84 tortillas -- X four chips per tortilla -- that's a lot of chips for $3.49), they are very budget-friendly. And because they are homemade, we don't waste any.

Baked Corn Chips

corn tortillas
canola oil spray (or today I would use a healthier option like grapeseed oil)
salt

Heat oven to 425 degrees F. Cut each tortilla in four or five triangles (quarters is easiest, but sometimes little mouths have trouble with them cut so big). Place on a cookie sheet and spray top side only with canola oil. Bake for 8 to 10 minutes until lightly golden brown. Salt immediately, and enjoy.

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Lidia's Meatloaf with Ricotta

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I almost titled this post "Yum." I guess I think that title applies to most everything I post here, but when meatloaf, the ultimate comfort food, rises to the level that Lidia raised it. Oh, "yum."

Think moist, cheesy, tender, tasty. I never knew meatloaf could be so good. It could be that we were just really hungry, and maybe that meat tasted especially good on a Friday, but for meatloaf, it was purty, darned good. The recipe makes a lot, though, so halve the recipe or share (I took a whole meatloaf to the neighbors, much to their delight). I split the meatloaf mixture and baked it in two 13 x 9 pans (shaped into loaves) to speed up the baking and make it easier to share. I also omitted the nutmeg because my husband does not care for it in savory dishes.

Sorry, not a good photo -- It looks like meatballs, which is really what it tastes like.

Lidia's Ricotta Meatloaf
serves about 12

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1 cup milk
3 cups day-old bread
3 pounds ground beef
3 large eggs, beaten with a pinch of salt
1 pound drained fresh ricotta (about 2 cups), plus more for the sauce if you like (my ricotta was pretty dry, so did not need to be drained -- I used low-fat)
1 bunch scallions, finely chopped (about 1 cup)
½ cup grated Grana Padano or Parmigiano- Reggiano (I used Parmesan-Romano)
¼ cup chopped fresh Italian parsley
½ teaspoon freshly grated nutmeg (I omitted)
1 tablespoon kosher salt
Freshly ground black pepper to taste
½ pound fresh mozzarella, cut in ½- inch cubes (about 2 cups)
¼ cup extra- virgin olive oil
4 to 5 cups tomato sauce

Preheat oven to 375º. Pour the milk over the bread cubes in a bowl, and let soak for a few minutes, until the bread is saturated.

Squeeze the soft bread a handful at a time, pressing out as much milk as you can (discard milk, or give it to a pet), then tear bread into small shreds and toss back into the bowl. Crumble the ground beef into the bowl, and add the eggs, ricotta, scallions, grated cheese, parsley, nutmeg, salt, and pepper. Fold and toss everything together, and squeeze the mixture a few times between your fingers to distribute all the ingredients evenly. Scatter the mozzarella cubes on top, and fold and mush them throughout the loaf mix.

Brush the roasting pan with 2 tablespoons of olive oil (or two pans if you plan to split the meat) . Gather the meat mixture in the bowl, turn it into the pan, and shape it into a fat oval loaf. Drizzle with the remaining 2 tablespoons olive oil. Cover the pan with foil—tent it so it doesn’t touch the meat—and bake 45 minutes.* Remove the foil, and continue to bake until the meatloaf is browned all over and completely cooked through, another 1 hour and 30 minutes or so. (If you check the loaf with a meat thermometer, it should reach a temperature of 160º.) Remove the roast from the oven, and let it rest for about 10 minutes.

Heat the tomato sauce to a simmer in a saucepan as the meat rests. Turn off the heat, and, if you like, stir ½ cup or so fresh ricotta into the sauce. Cut the loaf crosswise in the pan or on a cutting board, in slices as thick as you like. Serve on warm dinner plates, topped with a spoonful or two of sauce, and pass more sauce at the table (or, for family- style serving, arrange the slices on a warm platter, topped with some of the sauce).

* To split the meat and bake two loaves, bake tented for 20 minutes, then remove foil and bake for 40 minutes, or until meat thermometer registers 160 degrees F.

Source: Lidia Bastianich

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Mother's Day Postmortem

We survived. The best part of the day (don't tell my kids) was going to Mass alone. We actually all went Saturday afternoon for Doug's nephew's First Holy Communion and since it was the Sunday liturgy we fulfilled our Sunday obligation. On Sunday, however, our beautiful seminarian/deacon was celebrating his last Mass at our parish, and I wanted to give him a little gift. So, I went alone. It was bliss, I tell you.

I digress from the topic at hand -- food. The burgers were just o.k. (actually I didn't eat one, but they looked a little dry and we were apparently out of ketchup unbeknownst to the chief grocery shopper and chef -- don't ask); the Chili Sauce and kosher beef dogs were very good; the corn salad was, as always, awesome; the fruit was good, considering most of it came from other nations a bazillion miles away (strawberries, blackberries, blueberries, cantaloupe and red grapes); the salsa was spicy and the chips were salty and crunchy (a blog post on homemade corn chips later); the sangria was divine; and the Tres Leches cake was so-so, although my company all enjoyed it. I apologize that I did not get one picture. I blame the sangria.

I hope your Mother's Day was blissful, or at the very least, not painful.

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Weekly Menu

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This weekend is a holiday that seriously gets on my nerves. I love being a mother, but I do not like Mother's Day all that much. My husband has turned it into a day when I am not allowed to do anything. Which sounds great, right? The problem is, he does not intend to do anything either, including making reservations. So, we usually play this game where I knock myself out on Saturday getting everything ready so he can pretend like I didn't do anything on Sunday. This year I told him we're not doing that. I like to cook. Let me cook. Amen.

So his mom and my mom (and his dad) are coming for dinner and I'm cooking. Nothin' fancy, burgers on the grill, some salad, and a cake. I'll bake the cake on Saturday to make him happy (there I go again!).

Saturday
Lunch: Skyline chili

Sunday
Lunch: Brunch parfaits (granola recipe here), cheesy scrambled eggs, and bacon
Dinner: Burgers and hot dogs on the grill, Chili Sauce, Corn, Avocado and Tomato Salad, Fresh fruit salad, Chips and salsa, Tres Leches Cake

Monday -- Feast of St. Damien of Molokai
Lunch: leftovers
Dinner: Hawaiian Turkey Burgers, Roasted Sweet Potatoes and Scallions, Coconut and Chocolate Pie

Tuesday
Lunch: cheese pizza
Dinner: Chicken Fingers, mashed potatoes, buttered corn

Wednesday
Dinner: Shrimp, Peppers and Cheese Grits, fresh fruit

Thursday -- Feast of Our Lady of Fatima
Lunch: Ham and Cheese crackers, fruit
Dinner: Chipotle Bean Burritos, Lemony Sunshine Cupcakes

Friday
Lunch: bread, fruit and cheese
Dinner: Santa Fe Pork Chops and Firecracker Salsa, roasted potatoes

* Tried and true
* New to me

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Q & A: Are you holier than the Pope?

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I write that title with a little chuckle under my breath. That's always been my mantra. Well, not always, but for many years. If it's good enough for the pope, I say it's good enough for me. Anything, really. I can not be holier than the pope.

And it is with much levity that I ask the question, "Are you holier than the pope?" because I recently made a discovery that makes me wonder if I have made that mistake.

For many years we have been a family of meatless Fridays. It was not long after we began homeschooling that I made the discovery that Catholics, according to the Code of Canon law, are still called to be meatless on all Fridays, not just those that fall during the 40 days of Lent. It was quite a revelation when I made this discovery, especially since it is never a topic of a Sunday homily. Since that time, we have been meatless on Fridays, much to the irritability of my offspring, who like their meat.

We have friends who are priests who do not follow this practice and I always thought that was kind of funny. But, recently, when my second son went for a weekend visit at the Pontifical College Josephinum, I discovered that the pope's own seminary does not follow the practice either (the Pontifical College Josephinum is the pope's only seminary in North America). When Josh came home from his weekend, I asked him what they ate on Friday, and he answered "burgers, pizza, chicken," typical dormitory fare.

Wow. No fish Friday at the seminary? Maybe I'm being a little too picky about it.

So, in the nature of Q & A (I ask, you answer), I ask (again, with much levity, and absolutely no judgment) "Are you holier than the Pope?" In other words, "Do you eat meat on Friday?" For the time being, we are (eating meat), but the jury is still out.

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Chipotle Beef Stew in Squash Boats

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Yesterday I was going to post a recipe, but when I went to the folder on my desktop where I store my photos-in-waiting, it was empty. Hmm? Out of posts? "What a loser!" you say. What kind of food blogger runs out of recipes? Well, you know we all fall a little flat sometimes, eating the same-old, same-old. But then this morning, my son reminded me of a dish we really enjoyed that I had forgotten to post. Where was that picture? I went back to i-Photo and found several great dishes that I had forgotten about. Well, all I can do is blame my age. ;-)

I saw this dish prepared one night on Food Network. It was the winner of one of the Food Network's new recipe cook off shows. I think it was sponsored by the beef industry. If I remember correctly they were all beef recipes. This one really stood out because my family has a love for all things chipotle, and I'll tell you, it did not disappoint. The kids even thought it was really cool that the meat was served in squash boats. Bonus -- they ate veggies! The sweet squash was a great contrast to the spicy meat (and it was spicy!). I could not find butternut squash when I was at the store, so I used acorn squash, but it tastes almost the same, and the method for cooking is the same as for butternut. I also used the chipotle peppers instead of the ground chipotle pepper (as noted below the recipe). The recipe says it serves four. I increased the meat to 1.5 times the recipe and we ate every bite, so don't hesitate to double the meat -- it would make great leftovers.

Chipotle Beef Stew in Squash Boats

serves 4
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1 1/2 lbs. beef for stew
1/3 cup water
1/4 cup tomato paste
2 T. brown sugar
2 T. balsamic vinegar
2 t. ground chipotle chile pepper
1 t. ground cumin
1/2 t. salt
1/2 t. ground black pepper
1 medium butternut squash, about 3 pounds (I used two and a half acorn squashes -- one half for each person)
1 1/2 cups water
1 medium tomato, chopped
1 small ripe avocado, cut into cubes, optional
1/4 cup freshly chopped cilantro leaves

Preheat oven to 325 degrees F.

Place the beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in stockpot. Cover and bake in 325 degrees F oven 2 to 2 1/4 hours or until beef is fork-tender.

Meanwhile, cut squash lengthwise into quarters and remove seeds. Place squash cut side down in a 13 by 9-inch glass baking dish, overlapping if necessary. Add water. Bake in the preheated oven for 1 to 1 1/4 hours or until fork-tender.

Place each baked squash quarter onto serving plate. Fill with equal amounts of beef mixture. Top with tomato and avocado, if desired. Sprinkle with cilantro.

Cook's Tip: 1 tablespoon minced, seeded chipotle pepper in adobo sauce may be substituted for ground chipotle chile pepper.

Cook's Tip: The chipotle beef mixture may also be cooked on the stovetop. Bring beef mixture to a boil. Reduce heat; simmer, covered, 1 3/4 to 2 1/4 hours or until beef is fork-tender.

Source: Food Network

Strawberry Rhubarb Pie

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Yesterday I celebrated "Be Nice to Your Husband Day" and baked him a Strawberry Rhubarb Pie, his very favorite. The bonus for him in baking a Strawberry Rhubarb Pie is that he is the only one who eats it. It's too tart for me (and probably too much acid for my IC), and the kids don't like fruit pies that much. He shared a portion of the pie with his dad, but he'll have leftovers for a few days.

Because I did not eat the pie, it's probably not fair to put the recipe here (I never trust a cook who doesn't eat her food), but my husband assured me it was a Five Star recipe. The fact that he ate more than a quarter of it last night should be testimony enough.

The recipe is modified from Simply Recipes. I tossed out "orange peel?" when I saw it in the ingredients list and my husband resoundingly said "no." I also upped the tapioca by just a bit, and I used my own pie crust recipe.

Strawberry Rhubarb Pie

Printer version

3 cups rhubarb stalks cut into 1/2 inch pieces (make sure you trim the stringy outer layer and remove any part of the leaves, which are poisonous)

1 cup strawberries, stemmed and sliced

1 cup sugar

3 1/2 T. quick cooking tapioca

1/4 t. salt

Unbaked pastry for two-crust 9-inch crust


Preheat oven to 400°F. Mix the rhubarb and the strawberries with the sugar, tapioca, and salt. Let sit for 10 minutes.



Turn into a pastry lined pan. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape.


Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 40 minutes longer. Cool on a rack.



Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.

Pie Crust

one single-crust pie shell
(double for the Strawberry Rhubarb pie)

1 1/3 c. flour
½ t. salt
½ cup Crisco
3 T. cold water

Measure flour and salt into a medium bowl.
Add Crisco and blend with a pastry cutter
until Crisco is small crumbs.
Add water by the tablespoonful and blend with a fork.

Celebration Cake

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The First Holy Communion party is over and almost all of the goodies were enjoyed; just a smidge of cake is left, but I took a picture when I finished decorating it, so I could share it with you. I wish you had been here to enjoy a piece.






What I did: I used a vanilla pound cake and filled the Wilton cross-shaped pan halfway, aftergreasing sndflouring well. I think it was 1.5 times the recipe. I baked it until a toothpick came out clean. After cooling, I frosted it with buttercream frosting and then placed a white chocolate cross (purchased at Easter) on the center of the cross. Using a small round top, I piped the pink, squiggly line all over (to look lacey). I made pink roses and placed them on the cross and piped green leaves. I used a small star tip to pipe a pink scallop around the bottom edge. With just s few cake decorating tools and some time, it was easy to do.

For pictures of the big day, pop over to Praying for Grace.


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