Wednesday, August 2, 2017

August dinners 2017

Week One

Butter chicken in pressure cooker

Blue Chips Chicken Salad

*Mexican Corn Panzanella- 5 stars!

Dad's Green Chili

Cheap take-out dinner at Olive Garden

BBQ at McFarlanes

Week Two

Cereal- I did it! For the first time in 10 years of parenting I served cereal for dinner and my kids thought it was the best. Mark was out of town, the TJs frozen meal I had planned got some eye rolls so I just made my life simple and we had cereal

Bacon, Chicken Cesar Salad

Santa Rosa Chicken and Wild Rice Salad

Cheesy Chicken Quesadilla Pie

Atakilt Wat

Misr Wat

Doro Wat

Week Three

Roasted chicken with potatoes, asparagus and lemons

Chili Lime Chicken Fajita Salad

Roasted Veggie Pizza:

1. Make dough. (1.5 tsp yeast, 1tsp sugar, 1c warm water, 2.5 c flour, 2Tbsp oil, 1 tsp salt)
2. Saute 1 sliced zucchini, 1/2 red bell pepper, 1/2 yellow bell pepper, and 1/2 red onion. (You can use whatever kind of peppers you want. I think it's good with all of them.)
3. Season vegetables with 1 tsp oregano, 1 tsp salt, 1/2 tsp pepper, and 1 tsp garlic powder (or you can saute a couple of cloves).
4. Sprinkle 1.5c of mozzarella cheese on pizza crust and cover with sliced tomatoes.
5. Spread veggies on top of tomatoes (it will be pretty thick!).
6. If you like feta and basil, sprinkle with both.
7. Bake at 425 for 20-25 minutes.

Seasoned Pork Tenderloin slices from Costco on the grill with veggies

Zucchini Bread



Dad's Chili Verde

2½-3 pounds pork butt (pork shoulder), cubed
1 pound roasted green chiles, skins removed, seeded, diced
1 pound roasted tomatillos
2-3 roasted serrano or jalapeno peppers (remove seeds for less heat)
1 yellow onion, chopped
2-3 cloves garlic, minced
1 tsp. oregano
½ cup cilantro, chopped
1 Tbsp. cumin
1-2 cartons chicken stock
2 bay leaves
salt and pepper
vegetable oil
1/3 cup flour

Place roasted tomatillos and serrano/jalapeno peppers in food processor or blender and
pulse until roughly pureed.
Season pork with salt and pepper, lightly brown in oil, drain and set aside. In a large pot,
add ½ cup of the oil the pork was browned in and sauté onions over medium-low heat
until tender. Add garlic and sauté 1-2 minutes. Add flour and cook for 3-4 minutes.
Add pureed tomatillo/pepper mixture and 1 carton chicken stock, stirring well to mix.
Add pork, green chiles and all spices. Bring to boil, reduce heat to low, cover and
simmer until pork is almost tender. Skim excess fat that accumulates on the top of the
chili. Check seasoning occasionally (salt and pepper). Add stock as necessary if mixture
becomes too thick. About ½ hr. before done, remove bay leaves, add cilantro, make final
seasoning adjustment with salt and pepper. Continue simmering to thicken. Serve with
rice and tortillas.
Note: to roast the tomatillos, remove husks and wash. Place on a baking sheet, rub with
a little vegetable oil. Place under the broiler about 5-6 min. per side, turning once, until
slightly blackened on both sides.

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