11/16 Mon: Pan Burritos - Everybody liked this, as it's hard to go wrong with a pile of cheesey tortillas and taco meat. this is very similar to an "enchilada casserole" that we make and love, except this version includes refried beans. I really like that addition, though Mr. Mamie said that he preferred our other version. This may not be health food (due to the copious amounts of cheese), but it's certainly comfort food!
11/17 Tues: Crock-Pot Angel Chicken + green salad - I was really looking forward this, and was a little disappointed. It wasn't complex enough, or something... to me, the sauce was TOO "cream of chicken soupy," if you know what I mean. If I do it again I will use golden mushroom soup, and will add some garlic and maybe a few other spices to "develop" the flavor more. Mr. Mamie LOVED it, though, so maybe I'm too critical. We added a loaf of homemade French bread (from the freezer), and that made both of us happy.
11/18 Wed: Crock-Pot Classic Beef Barley Soup + Cheddar Cheese Bread - [See photos above.] Wonderful combination! We all three loved the soup, and it's too bad Niece wasn't over, becasue she is a major soup fan as well. Great flavors in the soup, nice appearance. The recipe called for 2/3 cup pearl barley, and next time I will definitely increase that to 1 full cup (at least - we love barley!). The recipe made plenty for everyone to have 1 - 2 bowls this evening, plus we filled a Ziploc bag to have in the freezer for a repeat down the road. There's one bowl remaining in the fridge for whoever gets it first to have for lunch. The bread baked beautifully, even though I modified the recipe and used shredded cheddar instead of chunks. It was dense and light at the same time, and nicely filling. I wrapped the second half of the loaf and put it in the freezer to have with the soup re-run in a few weeks.
11/19 Thurs: Crock-Pot Chicken Tortilla Soup + Green Chili Corn Bread - Walking into the house , the soup smelled incredible! It was really hard to restrain myself for the two hours that elapsed between getting home and Mr. Mamie leaving for and returning from a class. I used the time in between to make the Green Chili Corn Bread, and to put together some salsa for a work social event on Friday. The soup was wonderful, the cornbread... not so much. I should have THOUGHT when I was making it, as it contains no flour (just cornemal, in terms of "dry" ingredients), making it more of a spoonbread-type dish. NOT my favorite. So, soup was a major success, but green chili cornbread = FAIL!11/20 Fri: Mr. Mamie was in charge of making Chicken-Fried Steak; I did Garlicky Oven Fries - both were delicious, as expected! Be careful with the garlicky oven fries, though - it's easy to get carried away with the cayenne pepper. I also spent some time this afternoon making a pan of moist, flavorful gingerbread, and a loaf of orange-ginger wheat bread.
11/21 Sat: Beef and Bean Chimichangas - were on the menu, but this week I came across a recipe for white enchiladas that caught my fancy. Mr. Mamie concurred, so we deviated from the plan (it's allowed). I sauted the onions for these in a tablespoon of butter before adding them to the filling, as I didn't want a raw onion taste to dominate. The onion bits in the pan infused the white sauce nicely, adding to its green chili deliciousness. These enchiladas are "keepers!"
11/22 Sun: Pork Tenderloin with Mustard Sauce + Egg Noodles; green salad - another menu item ditched in favor of new discovery: Tex-Mex Shredded Pork . For some reason I just wasn't "feeling" the pork loin roast, but the idea of shredded port tacos was super yummy-sounding. So, executive decision! The pork smelled heavenly as it cooked all day in the corckpot, and shredded easily. We made fresh-fried corn tortillas, and added corn/black bean relish, cheese, and shredded lettuce to our tacos. Sooooooo good!
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