allrecipes.com Allstar Trip - Day 1

Madison and I are back from our adventure in Washington state!  We had such a great time! The weather was beautiful, and we got to do lots of new things!

July 23rd, 2012

We arrived into SeaTac airport rather late - 10pm Seattle time - which means our bodies thought it was 1am!  I definitely made a wise choice by staying at a hotel near the airport that first night instead of driving to Mt. Rainier.  We got our rental car and made our way to our hotel in Auburn, WA.  That was our first adventure!  Madison has a good gps on her phone, so I didn't bother bringing any directions with me...NOT A GOOD IDEA! The phone gps did not want to work in WA, so we had no idea where to go. She did have written directions on the phone, but we couldn't find the road we needed - of course! We ended up in a Subway parking lot and we were lucky there was also a police car in that lot, so Mads went inside and asked the officer where we needed to go. YAY! We were on the road to the hotel when we got lucky again! The gps decided to start working! We made it to the hotel and settled in for the night - we were exhausted!

July 24th, 2012

The next morning we decided to find a Wal-mart to get some snacks before we headed to the mountains - again with no directions (so unlike me!).  The gps took us to the 'SuperMall' and we picked up some trail mix, chex mix, and lots of water for hiking.  The 'SuperMall' really wasn't all that super as far as malls go, but they had this really cheesey looking sign which ended up being perfect for a 'Mads on Things' photo.

Fun times! Now we were ready to head to Mt. Rainier. It was a bit of a drive and with all the beautiful scenery it took even longer. These Florida girls are not used to seeing such mesmerizing sights!

Our first stop was Crystal Mountain to brave the gondola ride to the top! The new Doppelmayr gondola travels almost 2,500 vertical feet from the base of Crystal to the top of the mountain. 

The view was spectacular on the ride, but did not prepare us for the majestic view at the top of that mountain. We feel so fortunate!

Thank you allrecipes.com for making this trip possible!

Mt. St. Helen's in the far off distance to the right of center of this photo

Little chipmunk enjoying the view

Madison and I with Mt. Rainier

No standing in the gondola!

After the gondola we drove to the Sunrise Visitor's Center which is the highest point in Mt. Rainier National Park  that you can go in your car!  When we got to the visitor's center we were, again, mesmermized by the views! Mt. Rainier is even closer from this vantage point - it felt like we could reach out and touch it!

We browsed around the visitor's center for a bit until we decided which hikes we wanted to tackle, then we set out on our first hike to Frozen Lake via the Sourdough trail. This was a moderately difficult hike spanning 3 miles and gaining 400 feet in elevation. The views were stunning!

The trail got very rocky!

Shadow Lake from the Sourdough Trail

The trail ended up being covered in snow. We could have climbed over the snow like so many others did, but being from FL we are very inexperienced with snow and it was a long way down if you slipped! We chose to live!

We turned back at this point and went back to the Sunrise Visitor's Center

Sunrise Visitor's Center

We still had time to explore, so we went on another hike. This time we went for a bit of an easier hike. That first hike was an eye opener for me! I definitely need to work on my cardio!  The Sunrise Rim Trail to Shadow Lake was a little more than a 2 mile loop with an elevation climb of only 200 ft. We had a difficult time just trying to find the trailhead, and ultimately we unknowingly started at the end of this trail (which explains why everyone we passed along the trail was going the other way!)  It worked out for us though - we came upon this cute little guy (I believe he is a marmot). He sure was curious about us! He seemed to be posing for the camera - we spent a lot of time with him, and Madison named him Herbert!

He's sticking his tongue out at us!

Shadow Lake - this is the lake we looked down on from the Frozen Lake trail - it was hard to believe we had just been high up on the ridge!

It was starting to get late and we needed to make our way to the Paradise side of the park to check into our accommodations for the night. We stayed at the Paradise Inn - it was truly a beautiful location!

July 19th - July 22nd

My menu is abbreviated this week. I'm going out of town! My allrecipes.com Allstar trip is HERE! I'm not excited at all...haha  

I have been volunteering with allrecipes.com for a year now as an Allstar Ambassador.  This year is allrecipes.com 15th birthday celebration, and they are flying the ambassadors out to Seattle for the celebration. There are about 70 of us going from all over the country! It is going to be a whirlwind trip, but tons of fun! and I'm so excited to meet all of my fellow ambassadors in person!

Madison is going with me, and we are getting there a few days prior to the birthday festivities. We have never been to Washington state before, and we have some exploring to do! We are going to spend 2 days on Mt. Rainier hiking and exploring before we head into the city. We plan to eat our way through Seattle, but it is okay because we also plan to do A LOT of walking!

Happy Birthday allrecipes.com!!

Thursday - Creamed Chicken with Rice (see recipe below)

Friday - Garlicky Pork Stir-fry (I already have all the ingredients on hand for this, so if you plan to make it - be sure to add the ingredients to the grocery list)

Saturday - Grilled Pork Chops with Fresh Nectarine Salsa served with Black Beans and Rice

Sunday - Baked Ziti

note: I chose these recipes this week to have lots of leftovers so Don won't starve next week while Madison and I are out of town. I am going to package up individual servings he can just take out of the fridge and pop in the microwave!  So I imagine there will be enough leftovers from this menu to get you through the rest of the week.  Also, I won't be posting a menu next week (July 26th - August 1st) as I won't be back in town until Sunday, and I expect to be exhausted...in a good way!!

Shopping List

Produce

Carrots

Celery

4 onions

2 nectarines

1 tomato

cilantro

2 limes

garlic

Dairy

butter

milk

6 ounces sliced provolone cheese

6 ounces shredded mozzarella cheese

grated parmesan

12 ounces sour cream

Spices

flour

celery seed

crushed red pepper flakes

salt 

pepper

ground cumin

chili powder

cayenne pepper

Extras

1 3/4 cups chicken broth

1 1/2 cups vegetable broth

olive oil

1 can black beans

uncooked white rice

1 lb Ziti pasta

2 (25 ounce) jars of your favorite spaghetti sauce

Frozen

green peas (at least 1 cup)

Meat

2 chicken breasts (bone-in and skin-on)

6 (4 ounce each) boneless pork loin chops (plan 1 chop for each serving)

1 lb lean ground beef

Creamed Chicken and Rice

Ingredients

• 2 bone-in, skin-on chicken breasts
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk

Roast the chicken breast as directed in this recipe.  Once you get the chicken in the oven start the rice (cook as directed on rice package). Once rice is going you can start the cream mixture. Melt butter in a saucepan over medium heat and cook onions, carrots, and peas until veges start to get soft. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over mid-low heat until thick then remove from heat.  Meanwhile, when chicken is done remove it from the oven and let it rest. Then slice the chicken and add it to the cream mixture.  Serve over cooked rice. 

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Mushroom and Spinach Ravioli with Chive Butter Sauce

This was my first time ever making pasta from scratch! As a result, I see a pasta roller in my future (hint hint to the hubs - and, BONUS, I have lots of those 20% off coupons too!)

These little raviolis were so good, but they were sooooo labor intensive! Rolling out pasta dough is a workout! I think I worked off enough calories to eat two servings!! Which is a good thing, because I'm pretty sure I ate at least 2 servings!

It's so cute!

 The Chive Butter Sauce was good, but these little guys can stand alone.  The one thing I wouldn't do is put a red sauce on them. I think that would take away from the delicious flavors combined in the filling.

Ingredients

• 1 teaspoon olive oil
• 1 1/2 teaspoons water (or more as needed)
• 2 eggs
• 2 cups all-purpose flour (or more as needed)
• 1/4 teaspoon salt
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1/2 chopped onion
• 1 (8 ounce) package fresh mushrooms, chopped
• 4 ounces cream cheese softened
• 1/3 cup grated Parmesan Cheese
• 1/2 cup Mozzarella Cheese
• 1/2 cup frozen spinach, thawed and drained
• 1 tablespoon chopped fresh chives
• 1 tablespoon fresh parsley
• 1/2 teaspoon ground cayenne pepper
• salt and pepper to taste
• 1 egg white beaten
• 3 tablespoons unsalted butter
• 1 1/2 teaspoons chopped fresh chives

Directions

1. Whisk together 1 teaspoon olive oil, 1 1/2 teaspoons water, and 2 eggs until combined; set aside. In a separate large bowl, combine flour and salt and make a well in the center. Pour the egg mixture into the well and stir until just combined. Turn dough out onto a lightly floured surface and knead until smooth, adding more flour or water as needed. This should take about 5-10 minutes. Wrap dough tightly with plastic rest and set aside.
2. Heat 1 teaspoon olive oil in a skillet over medium heat. Add 1/2 cup chopped onion and 1 clove minced garlic and stir until onion softens. Add 8 ounces of fresh chopped mushrooms and continue cooking and stirring until the veggies are soft and the liquid has evaporated, about 10 minutes. Remove from heat and set aside to cool.
3. Beat 4 ounces of cream cheese in a bowl until smooth, stir in the cooled veggie mixture, 1/3 cup Parmesan Cheese, 1/2 cup Mozzarella Cheese, 1/2 cup spinach, 1 tablespoon chopped fresh chives, 1 tablespoon fresh parsley, and 1/2 teaspoon of ground cayenne pepper. Mix to combine and season with salt and pepper to taste.\
4. Roll the pasta dough out very thin, about 1/16". Using a large 3-4" cookie cutter or tart cutter cut circles out of the dough. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the beaten egg white and top with 1 heaping tablespoon full of the filling right onto the center of the pasta. Top with another piece of pasta and pinch edges to seal. Use your cookie cutter or tart mold to cut the pasta once more to form a uniform shape. Reserve the finished ravioli on a floured baking sheet and repeat with the remaining pasta and filling.
5. Fill a large pot about 2/3 full with water and bring to a boil. Salt the water using about 1/2 to 1 tablespoon of sea salt. Once the water is boiling, stir in the ravioli and return to a boil. Cook about 3-4 minutes or until the pasta floats to the top. Drain.
6. Begin making the sauce while you are waiting for the water to boil, but keep and eye on it! Melt 3 tablespoons butter in a skillet over mid-high heat, cooking and stirring until browned (about 5-7 minutes). Stir in 1 1/2 teaspoons chives and serve over hot ravioli. Enjoy!

recipe source: allrecipes.com Mushroom & Spinach Ravioli with Chive Butter Sauce

French Dip Sandwiches and Baked French Fries

This is a simple dish I've been making for years.  It is a family favorite!

You'll want to make the french fries first.  I always use Yukon Gold potatoes - I just really like them.  I also bake my french fries.  It is so much better for you, and we have come to enjoy our non-oily fries over the years. 

You can watch a how to video of my recipe on allrecipes.com just click here - Best Baked French Fries video

I use about 1.5-2 potatoes per person.  Slice the potatoes lengthwise into about 4 slices. Then slice each individual slice lengthwise again into 4 strips.  These are the size of steak fries.  You can see from the picture about the size I make them. When all the potatoes are in strips, place them in a container or a Ziploc baggie. Add about a tablespoon of sugar - seal and let sit for about 30 mins to an hour.  This will release the water in the potatoes and make them a little more crunchy than you normally expect from a baked french fry.

Pre-heat your oven to 425 degrees.  Drain potatoes and pat dry. Line a baking sheet with foil (double line for easier clean-up). Spray with cooking spray.  Toss those potato strips on the foil. Salt and pepper generously, and I like to add some garlic powder too.  Now you'll want to drizzle them with olive oil and toss them around a bit to make sure each wedge is coated with oil.  The amount of oil will depend on how many potatoes you are making, but start with a tablespoon and add more as needed.  Don't worry if it seems like you oiled them too much, you can drain them on a paper towel after they are cooked.  It is also important to make sure they are in a single layer with space between each fry.

Place the baking tray in the oven and bake for 30 mins. Remove from oven and flip the potatoes - I like to turn each individual one over - it really doesn't take a whole lot of time and results in a crispier fry, but if you don't feel like doing that - just move them around a bit and try to get as many of them flipped over as you can (keeping them in a single layer with space between each fry).  Bake them for 10 more minutes and remove from the oven. Drain on paper toweling if needed.

You can start the sandwiches after you put the fries back in the oven for the last 10 minutes of cooking time.  You'll need 1lb rare roast beef, 1 can french onion soup, water, 4 onion kaiser rolls, 4 slices swiss, provolone, or whatever cheese you prefer.  

Heat the french onion soup in a sauce pan with 1/2 a can of water. Add the roast beef and heat through. Meanwhile toast the rolls in the oven. When toasted top with roast beef and a spoonful of the soup. Add cheese on top of the meat and melt in the oven.  Serve with extra juice and french fries.

July 12th - July 18th

Summer is well underway here in Florida!  The heat is on, and it has definitely changed my view on cooking! I haven't been sticking to my menus as religiously as I normally do, and the hubs has taken notice. He used to check the blog to see what was for dinner, but lately he feels it is all a farce! Poor guy. I am going to try to do better this week.  The menu is really shaping up to be great this week, so it shouldn't be too hard to stick with it - even in the heat.  

I am really enjoying having Madison home. Instead of cooking, we've been focusing our efforts on redecorating the living room.  Madison is taking the old furniture to school in the fall (thank goodness!), so I've been busy scouring furniture stores for all new stuff! I think we've decided on 2 sofas and a chair, but I am having a difficult time making the commitment.  It is such a big purchase, and I know I will have it for years to come, so I want to make sure I am making a good decision. Somehow, in my mind, thinking about it for weeks is supposed to make me more sure of my decision.... Anyhow, we did commit to some great pillows, lamps and a coffee table... it's a start

Cute Pillows and the fabric sample is what we are thinking for the new furniture

Another Cute Pillow

Lamps (still need an entry table on which to set them...)

Coffee Table

So that is what we've been working on lately instead of making dinner.  This week I want to look for some drapery panels and maybe finally get that furniture ordered!  I think I need to go look at it one more time...

Thursday - French Dip Sandwiches and French Fries (get the fries baked before making the sandwiches)

Roast Beef is on sale this week and these sandwiches are easy to make and really yummy.  You'll need 1lb rare roast beef, 1 can french onion soup, 4 onion kaiser rolls, 4 slices swiss, provolone, or whatever cheese you prefer.  Heat the french onion soup in a sauce pan with 1/2 a can of water. Add the roast beef and heat through. Meanwhile toast the rolls in the oven. When toasted top with roast beef and a spoonful of the soup. Add cheese on top of the meat and melt in the oven.  Serve with extra juice and french fries.

Friday - Grilled Lime Cilantro Ahi with Honey Glaze and rice pilaf

Saturday - Chicken Pot Pie  (Madison has a craving)

Sunday - Chicken Cordon Bleu with rice pilaf

Monday - Leftover night

Tuesday - Mushroom and Spinach Ravioli with Chive Butter Sauce

Wednesday - Leftover night

Shopping List

Bakery

4 Onion Kaiser Rolls

Deli

1 lb rare Roast Beef (Boars Head top round is on sale, but I prefer the Publix Bottom Round and it is more likely less expensive than the Boars Head)

4-6 Slices of your favorite ham (for the chicken cordon bleu)

Produce

Lime Juice

Garlic

Fresh Ginger (ginger is expensive so only buy a small piece - you can break off what you need. I suggest about a thumb sized piece)

Cilantro

a handful of slivered or sliced carrots (I usually buy them already slivered, but you can do your own with 1-2 carrots - however much you prefer)

Onion x2

Fresh parsley

Fresh Chives

Yukon Gold Potatoes

Celery

1 (8oz) pack of sliced fresh mushrooms (baby bellos are on sale at Publix for $1.69)

Bag of Baby Spinach (I'll use fresh spinach in the ravioli, but you can buy frozen if you prefer)

Dairy

Butter

4 Slices Swiss Cheese (you can also use provolone or whatever your fave is for the French Dip sandwiches)

4-6 Slices Swiss Cheese (for the chicken cordon bleu)

Milk

Eggs

Cream Cheese (at least 4 ounces)

Shaved Parmesan Cheese (at least 1/3 cup)

Mozzarella Cheese shredded (at least 1/2 cup)

Heavy Whipping Cream (at least 1 cup)

Extras

Extra Virgin Olive Oil - First cold pressed (I like Lucini Brand)

Balsamic Vinegar

Honey

White rice (at least 1.5 uncooked)

Chicken broth (at least 5 cups or you can use water and chicken base - you'll need 5 teaspoons chicken base)

Chicken Bouillon (you'll need 1 tsp or you can use 1 tsp chicken base)

1 can French Onion Soup

2 (9") unbaked pie crusts

1/2 Cup Dry White Wine

Spices

Salt

Pepper

Sugar

Garlic Powder

All-purpose Flour

Celery Seed

Cayenne Pepper

Paprika

Cornstarch

Frozen

Bag of Green Peas

Meat

1 lb boneless, skinless chicken breasts (On sale for 1.99/lb at Publix)

4-6 boneless, skinless chicken breasts (On sale for 1.99/lb at Publix)

Fish

1 lb Yellowfin Tuna Fillets (on sale for $9.99/lb this week at Publix - this will feed 4)

NOTE:  I should have known $9.99/lb was too good to be true for the Ahi Tuna! I got to the fish counter and saw it is actually $9.99/each!  This is still a decent price, but I decided to use the frozen Tuna I picked up for $6.99 - bag of 2 steaks.  I figure with the delicious glaze this is still going to be yummy, and I can keep it cost effective as well. 

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July 5th - July 11th

I hope everyone had a great 4th!  We had a pajama day here at the Myers' house.  Madison had to come home from Canada early for a family matter. Her flight got in late Tuesday night, and we were up until about 3am hearing all about her Canadian adventures.  I'm sorry she had to come home early, but I am so happy she is home at the same time.  On the 4th we spent the morning making coleslaw, potato salad, and bbq pulled chicken.  We ate on that all day while watching movies. It was a very lazy day, but we had a great time just hanging out.

Last week I wasn't feeling well, so I wasn't able to make the dinners I had planned. I ended up putting a lot of stuff in the freezer, so I am repeating a lot of the plan for last week to clean out the freezer.

Thursday - Spaghetti and Meatballs

Friday - Steaks, baked potato, and a salad

Saturday - Homemade Pizza

Sunday - Meatball Subs and fries

Monday - Garlicky Pork Stir-fry (recipe is here)

Tuesday - Mac and Cheese  (Madison and I are still trying to find the perfect cheese combo. This time around we are making it with butterkase and fontina and maybe a little cheddar. Will post recipe if it turns out as good as I think it will)

Wednesday - leftover night

Shopping List - I have the spaghetti sauce and noodles on hand as well as everything I need for the pork stir-fry - so if you plan to make those recipes be sure to add the ingredients you need to this list.

Bakery

Sub Rolls

Produce

Basil

Onion

Garlic

Yukon Gold Potatoes

salad (Fresh Express is on BOGO Free sale)

Dairy

Milk

Eggs

Mozzarella Cheese

Fontina

• Butterkase (Publix didn't have this last time I looked - I found it at Petty's)
• 1 quart heavy cream

Spices

Salt

Pepper

Sugar

Garlic Powder

Italian Bread Crumbs (at least 1 cup)

Extras

Premium Extra Virgin Olive Oil first cold press (I like Lucini Brand)

Macaroni (16 ozs)

Bacon

Frozen

Bridgford Ready Dough

Meat

2 lbs ground round (on sale for $3.99/lb)

Porterhouse Steaks (on sale 7.99/lb)

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