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Archive for the ‘Lunch’ Category

On the Docket– Week of December 3rd

Monday, December 3rd, 2012

We’re still working through Thanksgiving leftovers.  That’s what I get for making a 19 pound turkey for four people.  I’m really glad I turned the leftovers into some casseroles, but boy will I be happy when we’re finished with these leftovers!

While I probably won’t be cooking too much this week, I’ve been clipping all sorts of recipes in anticipation of finishing these casseroles.  Here are a few of the recipes I’m looking forward to making soon!

Beef Stew:  I made black bean and chicken soup a few weeks ago.  It was such a satisfying lunch that now I’m on a soup kick.  Though it hasn’t been too cold yet, I’m hoping that if I continue cooking as if it’s cold, the weather will eventually catch up.

White Chocolate Peppermint Crunch Blondies:  Ok, I’m cheating a little bit here.  My boss was looking for some cookie recipes to bring to a friend, and I passed this one on to her.  She made the blondies this week, using peppermint kisses rather than the peppermint bark.  She brought me one as a sample on Friday.  They were delicious- buttery, pepperminty, and Christmasy.

Roast Shrimp with Carrot Couscous:  Though I’m really happy with how I dealt with the leftover turkey, having three casseroles at the same time is a little heavy.  The thought of a lighter meal like this is simply irresistible right now.

So many recipes to try!

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On The Docket– Week of November 26th

Monday, November 26th, 2012

The name of the game this week: how to clear out the leftovers from a 19 pound turkey and all the trimmings.  Why I made that much food for four people is beyond me.  Go big or go home, I guess.

Turkey Cranberry Walnut Salad:  I love chicken salad.  So, considering I have an obscene amount of leftover turkey, some leftover dried cranberries, and a stash of walnuts in the pantry, I think this will be a fantastic lunch option for the coming week.

Turkey Tetrazzini:  Please see above regarding the amount of turkey left over from Thanksgiving.  I’ve always liked turkey tetrazzini but I’ve never attempted to make it.  Here goes nothing.

Turkey Shepard’s Pie:  Let’s see:  I’ve got turkey, mashed potatoes, glazed carrots, and roasted pearl onions.  I think I can make a lovely shepard’s pie with these ingredients.

That should get me through the week without having turkey and all the trimmings every night until all the Thanksgiving leftovers are gone.

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On the Docket– Week of June 18, 2012

Monday, June 18th, 2012

From now on, On the Docket will be posted first thing Monday mornings.  I generally cook for the week on Sundays, so I spend a lot of time menu planning over the weekend.  While it takes a lot of time, it’s something I love to do.  Saturday morning, while my husband went mountain biking with a friend, I watched the Food Network and perused all the recipes I’ve clipped, a few magazines, and a couple of cookbooks to pick out a few meals for the week.

A few things I already tried

Broccoli Parmesan Fritters: These were delicious!  Rather than mashing the broccoli with a potato masher, which oddly enough is one of the only kitchen gadgets I don’t own, I put the broccoli in a food processor and pulsed it a couple of times, for a few seconds for each pulse.  My broccoli was a little smaller but still recognizable, as the recipe calls for.  I’ll definitely be adding this recipe to my side dish repertoire.

Nutella Buttercream Frosting: I’ve been on a baking kick lately.  Each time I tell my mom about my baking adventures, she mentions Baked by Melissa, a cupcake shop in New York that specializes in miniature stuffed cupcakes.  Since we’ve been talking about these mini cupcakes so much, I decided to try my hand at making them.  More to come on what I tried.

A few recipes I’ve clipped

Baked Oatmeal:  I’m always looking for breakfasts that my husband and I can take with us to work.  I’ve seen a couple of baked oat meal recipes, and I think it’s about time to give it a try.

Lemon Basil Chicken Salad:  Chicken salad is one of my favorite summer lunches.  This one looks nice and light.  ‘Nuff said.

Grilled Salmon with Chilled Somen: My pantry is a disaster.  I have multiples of a couple items, some half full sauces, andthe remnants of a few ingredients that were purchased for one recipe.  One thing I’m trying to find a use for is a bottle of Ponzu sauce.  This recipe seems to fit the bill, so I’ll give it a shot.

 

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On the Docket– Week of June 11, 2012

Tuesday, June 12th, 2012

I love Zite and Flipboard.  Every night before I go to bed, or right after I get home from work, I read through the Food and Cooking section on Zite and read the most recent posts from the magazines I’ve added on Flipboard.  As a result, I clip a lot of recipes to try when I have some time.

Here’s what I clipped last week.  I most certainly won’t try them all this week.  Let me know if you have tried any of these or if you have any tips!

Mojito Cupcakes from Brown Eyed Baker:  I think a drink-themed bakery sounds like a great idea.  I recently tried Mint Julep cupcakes for a friend’s Derby party, so I think another cocktail based cupcake would be delicious.

Twice Baked Sweet Potatoes:  One, I love potatoes.  Two, twice baked potatoes are one of my husband’s favorite things.  Adding a sweet potato to the mix just sounds delicious.

Mediterranean Chicken Salad:  I’m a big fan of salads for lunch.  This just looked good to add to my repertoire.

Salmon:  I’ve been a salmon kick lately.  I like tried and true recipes, and this seemed to fit the bill.

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Chicken Salad

Tuesday, April 13th, 2010

Recently, I have had a hankering for chicken salad.  I’m not sure why I love chicken salad so much, but every so often, I have to have it.

This recipe is one of my new favorite chicken salad recipes.

Chicken Salad Contessa (adapted from Food Network)

2 Split Chicken breasts (boneless, skinless)

2 cups chicken broth

Olive Oil

Salt and Pepper

1/2 cup pecan halves

1/2 cup walnut halves

1/2 cup mayonnaise (Hellmann’s Olive Oil Mayonnaise)

1/2 cup sour cream

1 tbsp tarragon leaves

1 cup red grapes, halved

Place the chicken breasts in a pan with the chicken broth.  Cook over medium high heat for 20 minutes.  Cut the chicken into cubes.  Return to pan with olive oil, salt and pepper.

Picture 098Cook the chicken for an additional five minutes.  Remove from the heat, and put the chicken in a bowl to cool.

The original recipe called for toasting the pecans and walnuts, but out of sheer laziness I decided to skip this step.  Instead, I just chopped the wanuts, pecans, and grapes.  I bought too many pecans, so I used about 3/4 c. pecans and 1/4 c. walnuts.

Picture 100Once the chicken is cooled, mix the chicken, nuts, and grapes with the mayo, sour cream, and tarragon.

I served the chicken salad as a sandwich with spinach and cheese.

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Hot Dog Buns

Monday, April 12th, 2010

I’m not going to lie.  When my husband suggested we have bratwurst for lunch yesterday, I was a little worried.  It’s not that I dislike bratwurst– that is far from the truth.  What I dislike most about making bratwurst is picking out buns.

I stood in the bread aisle for about twenty minutes before picking out an option to try.  I feel like I’ve tried every hot dog bun carried in our local supermarket, all with disappointing results.

My husband’s favorite type of bun is the New England Style.  I enjoy these as well,  but unfortunately, they are impossible to find in the great state of Colorado.

New England Hot DogSo, we’ve had to improvise.  We generally use whole wheat buns, and I think we’ve tried every available brand from our local supermarkets.

Sara Lee Soft and Smooth Wheat buns:  These buns were tasty, but when toasted in the oven, they fell apart.  These were the perfect size for hot dogs, but they were on the small side for bratwurst.

Whole Foods Whole Wheat Buns:  I hate to say this since I generally like Whole Foods’ products, but these buns were pretty bad.  They were dry to begin with, but once toasted, they were completely dried out.  I thought these would be great, but I was very disappointed.

Our new favorite, though, is the Oroweat 100% Whole Grain Whole Wheat bun.

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These buns were delicious, and they maintained their shape and structure once toasted in the oven.  I think we’ll use these hot dog buns for the foreseeable future.

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Simple Pleasures

Sunday, April 11th, 2010

Funny how moving kind of got in the way of cooking and posting.  Now that we’re finished with the moving process, I’ve been experimenting in my new kitchen.

Today is one of the first nice days of spring, and my husband and I decided to grill on our new deck.  I wasn’t planning on posting this meal because it’s pretty simple, but in the end, I decided simple isn’t necessarily a bad thing.

Today’s lunch consisted of bratwurst, mac n cheese, and tater tots.  It was delicious.  I used my dad’s cooking method, which has always been a favorite.

Bill’s Brats

6 Bratwurst (I used Boulder Sausage’s Beer Bratwurst)

3 12 oz. cans beer (Dale’s Pale Ale!)

1 Onion, sliced thin

6 Hot Dog Buns

Add the onion, beer and bratwurst to a large pot.  I used Oskar Blue’s Dale’s Pale Ale, one of our Colorado favorites.  I thought the hoppy flavor of Dale’s Pale would complement the flavor of the bratwurst, and I’m happy to say I was pleased with the results.

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Slowly bring to a simmer.  Simmer over low heat for 30 minutes, turning every 10 minutes or so.

In the meantime, start the coals for a charcoal grill.

After the bratwurst have simmered for 30 minutes, cook on the grill.  On a hot grill, they will not take long, about 5 minutes per side.

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My husband cooked the brats on the grill while I toasted the buns.  I placed the buns on the middle oven rack in a 450 degree oven.   After about a minute, I removed the buns from the oven.

Picture 114

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