Thursday nights cooking with Brian.
This week time with my husband is on the menu. Brian is working from home, and I just love every minute!
We have been obsessively (re)watching LOST…an embarrassing amount of episodes each night, organizing/ridding our house of clutter, and accomplishing items on our to-do list such as changing the oil in our cars (yes, I did help with mine…I actually enjoy working on my car alongside Brian).
And one thing he has been doing (completely spoiling me) is making me dinner every night! Last night he made Crock Pot Orange Chicken which was delicious, and tonight he is making Rattlesnake Bites. I am one lucky girl!
How good does this look?!
His practical side refuses to let me help as I am at the office and he is home all day and can have dinner ready when I show up. Rough life, I know. But in all seriousness, I am thankful for a husband that does so much for me…and with me. I am sure dinner will be delicious tonight…but I know I’ll love the company more!
Tomorrow night I am making dinner for Brian as his week has been crazy jet-setting all over the place. I was originally going to take him out for a nice dinner, but after being out-of-town so much, I thought he’d appreciate a night at home even more. So this is what is on the menu for tomorrow night!
I got this recipe from “Shrinking Kitchen” and am excited to try it as it combines some of my favorite flavors (how can you go wrong with buffalo anything?!) with being a healthy recipe…which is a goal of ours lately (one we do not necessarily stick to).
Light Buffalo Chicken Wraps
1 cooked boneless, skinless chicken breast (you can roast, poach or even use rotisserie chicken)
4 stalks celery
2 ounces cream cheese
1/4 cup fat-free plain Greek yogurt
1 teaspoon white vinegar
3 teaspoons Frank’s Red Hot Sauce (or your favorite wing sauce) – more or less to your taste
2 ounces blue cheese, crumbled
2 cups arugula
4 whole grain, high fiber tortillas (I used La Tortilla Factory)
1. Add the cream cheese, yogurt, vinegar, hot sauce and blue cheese to a bowl. Mush and mix together until the mixture is a semi smooth consistency.
2. Add the chicken and celery, toss to coat.
3. Divide the mixture evenly among the tortillas.
4. Pile arugula onto the tortillas and wrap tightly.
How amazing does this recipe for Crock Pot Buffalo Chicken Lettuce Wraps look?
This is one of my favorite flavorings, and I got the recipe from one of my favorite people…Lindsey! So excited to try it out next week when Brian gets home, and will for sure have to pair it with our favorite beer (which varies, depending upon which one of us you ask!).
Time to fess up. Last night I was supposed to make Chicken and Summer Vegetable Tostadas. And I really had every intention of doing so…until my husband called me on the way home from work with the idea of going to play tennis.
I was intrigued. And despite being HORRIBLE at the sport, I thought I’d give it another shot. We went with some friends and Brian played several games while I played with Froggie. Finally, I decided to brave the court, and volleyed for a bit with Brian while Froggie anxiously waited for a tennis ball to bounce his way (his FAVORITE thing in the world!).
All that said, grocery shopping and cooking did not get done. Plan B was scavenging around our fridge/freezer and cooking perogies!
This is the simplest meal in the world, and by far my favorite Polish dish. I pulled them out of the freezer, sautéed them with olive oil for about 10 minutes and served them with a dollop of sour cream. Tasty perfection.
So while I intend on making the tostadas tonight, I would say last night was still a success. Just like many things in life, dinner does not always turn out the way I plan or expect it to, but with a Plan B to fall back on, it usually works out just fine!
Summertime in Texas has arrived. Actually, it’s been here since April.
And with this time of year comes the challenge of finding refreshing recipes for a light yet satiating dinner. Time to try a new one! Tonight I will be making Chicken and Summer Vegetable Tostadas from Cooking Light and I look forward to seeing how it turns out!
This recipe combines some of my favorite flavors (my personal opinion is that one can never have too much cumin or cilantro), and I think I will pair it with an equally refreshing margarita on the rocks.
Last night I made Chicken Piccata. This is by far my favorite chicken dish, and so I thought I would try my hand at making it. It was a SUCCESS! Brian and I both loved the light, summery flavoring, and paired it with a delightful bottle of Sauvignon Blanc.
Things I learned for next time:
Be quick when flipping the chicken cutlets while they are sauteeing…its not fun to get vegetable oil splattered on you!
You can never use too much white wine in the saute pan. I liberally added more than the recipe required!
Cut out butter where possible–I have to squeeze in the healthy choices when I can…and we did not notice a difference.
Always, always go to Coldstone BEFORE doing the dishes…otherwise they may just run out of cookie dough before you get there. Big bummer.
All in all, the Tochman Sunday Supper was a great success. And hearing Brian’s rave reviews made me all the more motivated to keep cooking. Cheers to a great week and more new recipes along the way!