x is for xplosion!

Sorry…it’s the best I can do…forget about the e!

Last night was not the best cooking night on my record. I stopped by Food Lion on the way home after work to get some of the specials before they went off for the week. That’s when I realized that I had absolutely no plans for dinner. We’re having the choir over to our house Saturday, so I feel that all my cooking brain cells for the week are already allotted for that event. (Not going to be a good eating week for Justin). Sorry honey!

Anyway, I picked up some “Voila” (I think…not sure what brand) frozen “all-in-a-bag-make-in-10 minutes” chicken stir fry dinner. Anything in 10 minutes sounds totally wonderful to me. (I am definitely the product of a fast-food generation, it’s sad). Got home, started that cooking in the wok and then decided to try this “Fast Food (there it is again!) Fried Rice” recipe that I had been wanting to try. So here’s what went down…I had the rice…I had the water…I had the egg…I even had the balsamic vinaigrette dressing (unbelievable) and the soy sauce. I didn’t have the bag of frozen veggies, but I thought, “Surely, not a necessity.” Put the water, egg, and rice in a microwaveable bowl for 5 minutes (covered – just like the recipe said). Fast forward to 13 seconds left on the microwave and “BOOM!” That’s right…huge Xplosion of rice in my microwave! Apparently the frozen veggies are a key ingredient! Who knew!?! That must be the answer…because I refuse to believe that “Fast Food Fried Rice” is not possible in my very own kitchen. I’m still going to try the FFFR recipe as soon as I buy some frozen veggies. Even though the rice blew up it still smelled good…Jazz got a few pieces of rice and she’s still living! Needless to say, we did not eat as much as I had planned (probably not a bad thing) and I actually give the “Voila Chicken Stir Fry Dinner” two thumbs up!

Sorry, there are no pictures…as soon as I scooped the rice out of the microwave I realized that I should have taken pictures to share with the blogging world. Maybe next time!?

Food Friday

Quick Beef Stroganoff

We had this for the first time the other night and loved it! I didn't include the sherry because I didn't have any, and it still turned out great. Hope you enjoy!

hands-on time: 30 min. total time: 30 min. makes 4 servings

2 tablespoons olive oil
1 1/4 lb New York or sirloing steak, thinly sliced
1 1/2 teaspoons kosher salt
1/4 teaspoon plus 1/8 teaspoon black pepper
1 lb button mushrooms, thinly sliced
1/2 c dry sherry
1/4 c low-sodium chicken broth
1/3 c sour cream
2 cups cooked white rice
1/2 c fresh flat-leaf parsley, roughly chopped

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook the steak until browned on all sides, about 3 minutes. Transfer to a plate. Wipe out skillet. Add the remaining oil and place over medium-high heat. Add the mushrooms and cook until their juices evaporate, about 5 minutes. Add the sherry and broth. Bring to a boil and cook until the liquid reduces to 1/4 cup, about 5 minutes. Add the sherry and broth. Bring to a boil and cook until the liquid reduces to 1/4 cup, about 5 minutes. Reduce heat to medium-low, add the sour cream, and heat until the mixture thickens. Transfer the steak and any juics that have collected on the plate to the skillet, and add the remaining salt ad pepper. Heat until warmed through. Spoon the steak strips and mushroom sauce over the rice and sprinkle with the parsley.

food friday

Grilled Bruschetta Chicken

We tried this one last week and thought it was pretty good and easy. We used the George Foreman grill since we don't have a "real" one. It worked just as good!

Prep: 5 min Total: 30 min. (includes marinating)

1/4 cup (Kraft) Sun-Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breast halves (1 lb)
1 tomato, finely chopped
1/2 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat.

Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.

Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil, and remaining 2 Tbsp. dressing.

Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through.

Makes 4 servings.

Serving suggestion: Enjoy with cooked spaghetti and grilled or steamed vegetables.

I realized that I have got to be more creative with my writing - 4 out of 5 of my posts have started with "So...." and that was exactly how I was going to start this one! I'm so predictable....its pathetic! :) One thing that's not predictable is that Justin and I are actually contemplating a road trip, so I'll keep you posted. I am very excited about the thought of getting away with my husband! He loves Washington, DC so I think we are going to head up there and then on to New York. I could go tomorrow!...can you tell there's not much to do in Roxboro?? We've only been here full time for a week and I'm already ready for a get away. I was spoiled getting to go to the "big city" of Wake Forest each week! Imagine that!! :)

My piano students had their recital today and I was so proud! Everything went surprisingly well. I made some goodies for the reception and I thought I would share the recipes since they're simple. Enjoy!

Cherry Jell-o Apples

I learned about this from a lady at work. It's so simple and great for snacks, especially for kids.

Just slice some apples, place in a ziploc bag or container and shake with some (dry) cherry jello. (Just enough to lightly coat the apples). They're messy, but surprisingly good.


Pepperoni Pinwheels

This is another easy appetizer or snack!

1 (8oz.) can of crescent dinner rolls
1/2 c. shredded mozzarella cheese
1 (3.5 oz) pkg. sliced pepperoni
1 c. pizza sauce or spaghetti sauce

Heat oven to 350. Separate dough into 4 rectangles; firmly press perforations to seal. Place 8 pepperoni slices on each rectangle. Sprinkle with 2 tablespoons cheese. Starting at shortest side, tightly roll up each rectangle; pinch to seal. Slice each roll into 4 equal slices. Pinch dough together on one side of each slice to seal. Place sealed side down on ungreased cookie sheet. Bake at 350 for 15-20 minutes. Serve with warm pizza sauce if desired. Makes 16 pinwheels. (I've never used pizza sauce - they're good enough by themselves!)

I hope you enjoy these recipes....let me know if you like them! Now that I've got time to actually cook dinner I hope to share some more recipes. Stayed tuned!