MONDAY
A's Burgers - eating out because its FHE at the beach.
TUESDAY
Leftover Pasta
WEDNESDAY
Mother Daughter Tea Party ... (wish me luck on making all this!)
Dreamy Cream Orange Cranberry Scones
Belgian Endive Stuffed with Cranberries, Walnuts, and Apples
Gruyere Prosciutto Omlette
Banana Punch
Chocolate Dipped Strawberries
White Chocolate Chip Coconut Cookies (for take home)
THURSDAY
Kalua Pork with Cole Slaw
FRIDAY
Pizza Movie
SATURDAY
SUNDAY
Japanese Cucumber Salad
http://appetiteforchina.com/recipes/japanese-cucumber-salad/
Asian Quinoa Broccoli Slaw
http://www.mountainmamacooks.com/2013/03/asian-quinoa-broccoli-slaw-recipe/
Monday, July 22, 2013
Tomato Soup and Grilled Cheese Sandwiches
I combined a few recipes and added a few things of my own, and this is what I came up with. It was spectacular! The saffron was perfect.
2-3 Tbs olive oil
3 cups of diced onions
4 cups of chicken stock
4 cups of fresh tomatoes
large pinch of saffron
salt and pepper to taste
chili powder (as much as your taste buds can handle)
couple shakes of paprika
1/2 cup wild rice or orzo
1 cup heavy cream
Saute the onions in the olive oil for 15 minutes or so. Chop the tomatoes up in a blender along with the sauteed onions. I like a little bit of chunk in mine. Pour back into your pot and add the spices.
Cook the 1/2 cup rice in 1 cup of the chicken broth for about 10 minutes. Then pour into the soup and wait another 20 minutes or so as it heats up. Add the cream last and enjoy.
You can serve with either Gruyere shredded on top or make your own grilled cheese. Here is my favorite way to make it.
Grilled Cheese
Butter both sides of the outside of the sandwich and grate fresh parmesan onto both sides. It crisps up the sandwich beautifully. Then shred some gruyere on the inside and grill it up. Perfection.
2-3 Tbs olive oil
3 cups of diced onions
4 cups of chicken stock
4 cups of fresh tomatoes
large pinch of saffron
salt and pepper to taste
chili powder (as much as your taste buds can handle)
couple shakes of paprika
1/2 cup wild rice or orzo
1 cup heavy cream
Saute the onions in the olive oil for 15 minutes or so. Chop the tomatoes up in a blender along with the sauteed onions. I like a little bit of chunk in mine. Pour back into your pot and add the spices.
Cook the 1/2 cup rice in 1 cup of the chicken broth for about 10 minutes. Then pour into the soup and wait another 20 minutes or so as it heats up. Add the cream last and enjoy.
You can serve with either Gruyere shredded on top or make your own grilled cheese. Here is my favorite way to make it.
Grilled Cheese
Butter both sides of the outside of the sandwich and grate fresh parmesan onto both sides. It crisps up the sandwich beautifully. Then shred some gruyere on the inside and grill it up. Perfection.
Monday, July 15, 2013
On The Menu
MONDAY
Quinoa Salad with Lime Vinaigrette
http://www.azestybite.com/tex-mex-quinoa-salad-with-cumin-lime-vinaigrette/
TUESDAY
Tomato Soup and Grilled Cheese
WEDNESDAY
http://www.tartineandapronstrings.com/2013/01/09/prosciutto-tomato-and-olive-spaghetti/
THURSDAY
Beach BBQ with my Cousins in townd
FRIDAY
Pizza Movie Night
SATURDAY
LA tourist day and eating from food trucks
SUNDAY
Quinoa Salad with Lime Vinaigrette
http://www.azestybite.com/tex-mex-quinoa-salad-with-cumin-lime-vinaigrette/
TUESDAY
Tomato Soup and Grilled Cheese
WEDNESDAY
http://www.tartineandapronstrings.com/2013/01/09/prosciutto-tomato-and-olive-spaghetti/
THURSDAY
Beach BBQ with my Cousins in townd
FRIDAY
Pizza Movie Night
SATURDAY
LA tourist day and eating from food trucks
SUNDAY
Subscribe to:
Posts (Atom)