dinner

Family P: Weekend REcap

Even as a stay-at-home Momma, I look forward to the weekends. Everything just seems better when Daddy is home; Liv and I are both happier. We’re really very lucky that Daniel + I enjoy our work as much as we do. Dan is finally enjoying the type of work he’s doing – most days his job is equally fulfilling as it is challenging. I obviously LOVE staying home and can’t imagine what life would be like if I’d returned to work after Olivia was born. Still, sometimes M-F seems like an eternity in comparison to the weekend blur.

This past weekend we actually got to sleep in a little bit. And by “both” I mean… He slept in on Saturday and I got up with the baby and on Sunday we swapped. Also – by “slept-in” I mean… 8:30AM. Mostly, I’m a morning person and my little 5AM alarm clock (A tiny kicking and giggling, co-sleeper) usually   doesn’t bother me at all… HOWEVER, lately, with the pitch black mornings… I’ve not been as happy to hop out of bed that early. On Saturday we started the day with Beer Biscuits + Bacon… always a good way to kick off the weekend. Olivia took a good long nap. Momma got an uninterrupted shower! We enjoyed a late lunch with Uncle Dallas at Stackhouse Burgers (Mentioned Here) If you live in the East Dallas area, I highly recommend giving it a try. Wonderful burgers (in my opinion, much better than Twisted Root), great salads, specials and sides. Definitely our go-to neighborhood joint. We enjoy the shaded patio, friendly staff and delicious food at least 2-3x a month. (Liv enjoyed the Avocado!)

Saturday afternoon Liv and I played on the floor of Daniel’s new office while he worked for a few hours then we spent a quiet night at home.

Sunday after church we made the trek out to Flower Mound to play at the Flower Mound Pumpkin Patch – Definitely glad we checked it out but will probably stick to a quiet(er) day at the arboretum next year. Closer, less crowded and 100% FREE for us as pass holders.

 

As uneventful as they are, our weekends lately are pretty much perfect.

In the Kitchen: Shannon’s Grilled Chicken

Guys… I’d give Shannon credit if I actually knew her. This recipe was published in the Church of the Incarnation Parish Cookbook as “Shannon’s Almost Famous Grilled Chicken” …Famous… maybe not. Delicious. Absolutely. Marinade works wonderfully for bone-in-skin-on breasts (legs, thighs, etc. if you’re into that sort of thing), tenders or boneless skinless breasts.

Shannon’s “Almost Famous” Grilled Chicken

Marinade for 12 tenders or 4 breasts

  • 3 Cloves of Garlic, peeled & crushed
  • 1 1/2 tsp. Salt
  • 1/3 c. Brown Sugar
  • 3 T. Stone Ground or Coarse Mustard
  • 1/4 c. Apple Cider Vinegar
  • Juice from 1 Lime (or 1 tsp. bottled)
  • Juice from 1/2 Lemon (1/2 tsp bottled)
  • 6 T. Olive Oil
  • Cracked Black Pepper to taste

Marinate in airtight container or Ziploc bag 8 hours or overnight.

Grill breasts 4 min on each side on medium setting depending on thickness of breasts.

Best grilled but in a pinch can be baked on a raised rack for 20 min at 350 degrees.

Thank You Shannon Bradford, whoever you are. A stranger enjoying your chicken so much that they blog about it… makes it famous in my book!

In the Kitchen: Chicken Florentine Salad with Orzo

This salad serves well on any occasion. Substantial enough to be a main course, Chicken Florentine Salad with Orzo makes a perfect luncheon or shower salad.

Chicken Florentine Salad with Orzo

Serves 4-6

4 Cups Spinach leaves thinly chopped

3 Cups Cooked Orzo, chilled

2 Cups Roasted Chicken Breast,  cubed

1/4 Cup Chopped Sun Dried Tomatoes

1/4 Cup Pine Nuts

1/4 Cup Sliced Black Olives

2-4 Tbsp Brianne’s Blush Wine Vinaigrette

Cracked Black Pepper, to taste

 

Cook Orzo in salted water 8-10 minutes (or per instructions). Refrigerate to cool.

Chiffonade spinach leaves. Mix spinach, chicken, and chilled orzo with olives + sundried tomatoes.

Toss in Pine nuts.

Dress + Serve

 

Note: Cut back on the dressing for a healthier alternative – it’s just as tasty! This salad, unlike many others, keeps well dressed for a few days.

Brianna’s Home Style Blush Wine Vinaigrette

Image From Here

 

Just in case you were considering using another dressing and were needing some more justification. (I know how it is… not wanting to add another bottle to your precious refrigerator space.) It’s also delicious in a simple cucumber + red onion salad.

 

In the Kitchen: South of the Border Fettucini

Aunt Mary’s South of the Border Fettucini

 To say there are some great cooks in my family would be an understatement. This is one of my favorite creations from my Aunt Mary McElyea. I’ve come to always stock the ingredients in my pantry just in case I get a hankering. South of the Border Fettucini is one of my go-to week night dinners; Relatively healthy and inexpensive, I guarantee you’ll love it.

4T. Butter (Cut this in half for a healthier version or use Earth Balance – it’s just as delicious)

1/2 T. garlic, minced

1C. diced tomatoes

1/2 C. canned black beans

1/4 C. sliced black olives (I don’t think these were included in the original recipe… so if you’re not a fan of olives- Omit)

1 whole roasted chicken, meat removed and chopped (Can substitute 3-4 grilled chicken breasts – I find it so much easier and just as inexpensive to buy a pre-roasted chicken)

1/4 C. white wine

1/4 C. chicken stock (I use “Better than Bouillon” Chicken Stock” mixed with some of the leftover pasta water)

1C. chopped cilantro (or more)

1T. chopped, seeded fresh jalepeno

8 oz. Spicy fettuccini (al dente Three Peppercorn Fettucini) (DO NOT SUBSTITUTE! This pasta makes the dish!) Buy Online Here or my local Albertson’s and Central Market carry it.

 

Image From Here

In medium saucepan, heat butter. Add tomato, half the cilantro, black beans, jalapeño and garlic. Saute 3 to 5 minutes. Add chicken, wine and stock and simmer until reduced by 1/4. Add salt and pepper to taste. In a large pot, cook pasta. DO NOT OVERCOOK! This pasta only takes 3 to 5 minutes to cook! Do not rinse. Just before serving toss all together and add the rest of the cilantro.

South of the Border Fettucini

Note: This is a VERY forgiving recipe….sometimes I use canned tomatoes, sometimes fresh. Very easy to omit the wine and/or chicken stock and just add the can of diced tomatoes with their juices for a slightly healthier option. Daniel almost always makes me add more cilantro, because he’s kinda a cilantro nut!