I'm going to hitch up my bragging pants right now and say I'm a durn good cook. I love to do it. I'm not a chef but I can throw together a pretty decent meal. It may not be on time, but it'll be delicious.
Apparently my standouts are beef roast and eggs (although the latter was extrapolated upon by my hungover brother-in-law...but I'll take any compliment I can get).
So for tonight's post, I decided to get some graphics on this blog. It's a mixture of items I've made over the past few days.
Meal 1:
Grilled cheese rollups with tomato bisque soup.
I stole the idea of the roll-ups from Pinterest (obessed? Yes, I am.) This was a Lenten meal so meat-free. Thought the kids would like dipping their sandwiches. First, I used Tillamook cheese. DELICIOUS but the way over-processed, endless shelf life cheese would have had a better melting/sticky consistency.
Meal 2:
Strawberry mimosas.
Okay - not a meal. But could be! Smoothie like? Anyway, I made these to go with the awesome spread we had at Easter brunch. I didn't get a picture of all the food because we were late getting it on the table. Ahem, I was late getting it on the table.I didn't have champagne glasses either, but these were better because they were so big.
I pureed fresh strawberries then opted not to strain the seeds (mainly because I couldn't find my mesh strainer). I pureed enough for about 2 cups. Then I dumped a bottle of champagne in the pitcher. I also had pink Moscato but I opted for regular champagne in the strawberry one.
Absolute deliciousness!
Meal 3:
Whole grain spaghetti tossed with zucchini ribbons.
I just cooked up the spaghetti al dente.
I heated EVOO in a pan, tossed in some minced garlic then tossed in the zucchini for about 4 minutes total. I seasoned with salt, pepper, and red pepper flakes.
I used a little bit of water to cook up some of the flavor from the pan.
Then I tossed the two together for a side dish to some pork that was good enough both kids ate it!
Meal 4:
Roasted chicken with zucchini and carrot sticks.
This was our Sunday night dinner. And only the second roasted chicken I've done in six years of marriage (and the first one was for my dad, not DH). I hate, hate, HATE working with raw chicken so a huge almost fully intact chicken - H*LL NO! I think my major aversion to it came when I was prego with Little Man. DH used to have to trim the chicken and get it started cooking while I left the room. I couldn't even handle the smell.So I've graduated. This turned out awesome. I first seasoned the chicken with salt and pepper then rubbed EVOO, lemon zest, chopped rosemary, and lemon juice over and under the skin. Then I started the chicken roasting breast side down for about half hour at 425. Flip and roast for another 20-25 minutes. Make sure you baste it to get a golden finish.
I left the carving up to DH, which he did quite well.
The veggies were just zucchini and carrots cut up into 3" sticks, tossed in EVOO and seasoning (salt, pepper, paprika, and red pepper flakes) then put on a baking sheet and roasted for about 20 minutes. Turn about half way through.
The hamburger wraps were freezer-ed from the last time we had them. Browned burger, cheese, tomatoes, ketchup, mustard. Wrap it in a tortilla and seal it in a panini maker or a waffle maker (which is pretty much the same thing).
We needed a quick meal tonight since Little Miss had dance at 5 and Little Man had hockey turn in at 6:30. Enough time to get home and get it going then eat once the boys got back. Kids only ate the pineapple because they were too busy chatting on their "phones" with each other.
Ah well. More for us!
Bon appetit!
Cheers,
Megs
Looks delish! You are a good cook. And you better believe you'll be making me some mimosas soon!!
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