Saturday, September 28, 2013

September 23rd, 2013

*Alice Chicken- Beth recommended this recipe and it is totally right up our alley! It was really familiar so I went back through old (paper) recipes and realized this one of of the first meals I made when we were married :) Served with roasted Brussels sprouts

*Tarragon and Dill Egg Soufle- made this for community group and it is the third time I've made it in the past couple of months. I love the flavor, texture and amount of protein for the twins! I added 1/2 t pepper and used dried herbs instead of fresh (using half the amounts it calls for)

*Lemon Pepper Chicken- Very simple grilled chicken recipe. Served with salad and quinoa

Hot Dogs, green smoothies and cantaloupe for Charlotte's Web movie night

Becky's birthday dinner- Mexican Buffet. I made Horchata. Instead of dried cinnamon, I blended two cinnamon sticks with the rice and water and let it soak over night. In the morning, I strained it twice and then added milk (whole), vanilla and 1/2 the sugar the recipe calls for.

Dinner at the Wornicks

Dad's Red Beans and Rice
1 ½ cups dried pinto beans
4 slices bacon
1 medium onion, chopped
1-2 cloves garlic, minced
1-2 Tbsp. Chile powder
1 Tbsp. sugar
2 Tbsp. flour
salt and black pepper to taste

Sort beans carefully for stones or other debris. Wash thoroughly.Fry bacon in dutch oven until partially cooked…not crisp. Remove bacon, cool, then chop into bite-size pieces. Add onions and sauté slowly until tender. Add garlic and flour, sauté a couple of more minutes.

Place beans in pot with enough water to cover by 2-3 inches. Add sautéed chile powder, sugar, pepper and bacon. Bring to boil, cover, and reduce heat to low simmer. Stir occasionally. Make sure the beans stay covered with liquid, adding water or broth to maintain about an inch of liquid over beans. Beans will gradually become saturated and no longer require addition of liquid. As beans become tender, season with salt, remove lid and continue to simmer until very tender.

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