The chicken enchilada recipe comes from Rachael Ray. Its pretty easy and always comes out great.
Preheat the oven to 275 degrees F.
This Mexican Rice recipe comes from my friend Allison. She had a Mexican dinner party at her house and made this rice. It is so tasty so I started using it myself.
2 tablespoons vegetable oil
I got the recipe from allrecipes.com. Here is a link to the Original Recipe
Fresh Tomato Salsa
3 tomatoes, chopped
1/2 cup finely diced onion
5 serrano chiles, finely chopped (I used a poblano pepper instead)
1/2 cup chopped fresh cilantro
1 teaspoon salt
2 teaspoons lime juice
In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.
I used my food processor to chop all the veggies and then smoothed out the salsa in the blender at the end. Yum!!!
My friend Allison told me she made meatloaf over the weekend so of course I've been craving it ever since! I do not have a "go to" recipe so I asked her what she uses. She told me she uses the Lipton Onion Soup mix recipe and glazed the meatloaf with 1/4 cup ketchup mixed with 2 tbs brown sugar. I decided to give it a try!
Lipton Superior Meatloaf
1 envelope Lipton® Recipe Secrets® Onion Soup Mix
2 lbs. ground beef
3/4 cup plain dry bread crumbs
3/4 cup water
1/3 cup ketchup
1. Preheat oven to 350°. Combine all ingredients in large bowl.
2. Shape into loaf in 13 x 9-inch baking or roasting pan.
3. Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.
The only thing I added to the recipe was about 1/2 cup defrosted frozen spinach.
Cecily was a little unsure about mixing it by hand
That night we went to the Team in Training pasta party which was fun and inspirational. Here is the whole Northern NJ Team. My teammates and coaches were all amazing
When we got back to the hotel after the pasta party around 9:00, I got all my stuff ready for the morning and went to sleep. I tossed and turned a bit but felt like a got a decent amount of sleep. My alarm went off at 4:00, I got right up and ready to go.
I met my team in the lobby at 5:00, and we were on our way to the start at 5:30. We were able to hang out in the host hotel right next to the start line until about 7:20 so we could stay warm and dry. This worked out well for bathroom stops. It was a 7:30 start which was delayed almost a half hour because of an accident that caused even more traffic than anticipated. When I made it to the starting line I found my family right away. They took some pictures and gave me some last minute advice (my dad is a 6 time marathoner).
Back of my singlet honoring all the people in my life effected by cancer. They were my inspiration
The 2nd half started off fine and then Kathy started having a lot of pain in her knees. We walked through a water station around 15.5 and she couldnt start back up. She stopped at the porta potty and told me to keep on going. It pained me to leave her (we did all our training runs together) but I knew I had to keep going. By 17 it started to pour rain (it had been drizziling up until this point) and I was starting to get discouraged. Once I hit the 18 mile mark I was lonely, soaked and scared because I was heading into uncharted territory. This was definitely "the wall" for me, although it was way more mental than physical. I knew my family would be around mile 19 so I focused on seeing them again.
Once I got into dry clothes I waited for Kathy to come in. She was well over 1/2 hour behind me. Poor thing was in so much pain and walked almost 10 miles to the finish. Such determination! I was so proud of her.
Such an amazing experience. I still cant believe I can officially say I am a marathoner. I would definitely do the NJ marathon again, it was a nice course and easy for my family to be able to see my 4 times during the race. I loved training and running with Team in Training. I wouldnt have wanted to do it any other way. The on course support with all the purple singets was awesome. I raised over $3600 for a great cause, met incredible people, and had the experience of a lifetime.
2 red peppers
2 tablespoons vegetable oil
1 medium onion, finely chopped
3-4 cups corn niblets, thawed if frozen
3 cups chicken stock
2/3 cup light cream (I used fat free evap milk and a dash of heavy cream)
salt and ground black pepper
Dry-fry the peppers in a griddle over medium heat, turning them frequently until the skins are blistered all over. Place them in a strong plastic bag and tie the top to keep the steam in. set aside for 20 minutes, then remove the peppers from the bag and peel off the skin. (Cook’s tip: Look for roasted red peppers in jars. These come ready-skinned and are useful in all sorts of recipes. Used here, they make a quick soup even speedier.)
Cut the peppers in half and scoop out the seeds and cores. Set one aside. Cut the other into ½-inch dice.
Heat the oil in a large saucepan. Add the onion and sauté over low heat for about 10 minutes, until it is translucent and soft. Stir in the diced pepper and corn and cook for 5 minutes over medium heat.
Spoon the contents of the pan into a food processor, pour in the chicken stock and process until almost smooth (I used a blender because it is a lot of liquid). This processing can be done in batches if necessary.
Return the soup to the pan and reheat it. Stir in the cream, with salt and pepper to taste. Core, seed and cut the reserved pepper into thin stirs and add half of these to the pan. Serve the soup in heated bowls, garnished with the remaining pepper strips.
We left Saturday morning and drove 4+ hours down, arriving at the Expo mid afternoon. We got our race packets and did some shopping (tried not to buy too much)!
View of the expo:
Saturday night we had a nice dinner and a few beers and then headed back to the hotel to get a good nights sleep.
Our stuff all ready to go:
The race went great. Zach and I ran a steady 11 min mile the whole way, speeding up during the last mile (10:40). The finish was amazing, there were marines lining the streets giving us high fives. It gave me the chills. I was thrilled that we finished in 1:09:33, almost 5 whole minutes faster than my previous 10k PR.
1/4 teaspoon kosher salt, plus more for the pasta pot
Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.
Pour the olive oil into the skillet, and set it over medium-high heat. Drop in the butter, let it melt, then scatter in the bacon pieces. Cook the bacon, stirring and tossing the pieces, for 5 minutes or so, until they’re crisp and caramelized. (If the bacon rendered lots of fat, you can pour off half the fat in the pan.)
Beat the eggs and 1/4 teaspoon salt in a bowl until well blended.
When the water is at a rolling boil, drop in the cavatelli, stir, and return the water to a boil. Cook the cavatelli 4 to 5 minutes, until al dente. Lift them from the pot, drain briefly and spill them into the skillet.
Over medium heat, toss the cavatelli with the bacon pieces, coating the pasta with the oil, butter and bacon fat, too. Pour the beaten eggs all over the pasta, stirring and tumbling them together; keep scraping the coagulating egg from the sides and bottom of the pan, and incorporate it in with the wet eggs. Cook for a minute or two, just until all the egg is lightly cooked and custardy and evenly scrambled into the cavatelli.
Turn off the heat, scatter the shredded Fontina over the eggs and pasta, and toss thoroughly to blend in the cheese as it melts.
Today I read through several blogs looking for a pumpkin bread recipe to try. I have one that I have used in the past which is good, but tends to be a bit heavy. I found this recipe in Food alla Puttanesca and loved that it was a lighter version.
Add all ingredients into a small pot on low heat. Whisk together until warmed through. Garnish with whipped cream.
Even if I end up not using it, it was a fun activity for us this afternoon!
I removed the giblets from the inside of the chicken and washed it. I stuffed the chicken with a few sprigs of fresh rosemary, fresh thyme, 1/2 of a lemon, and onion and a few cloves of garlic. After placing the chicken in the crockpot, I squeezed the other 1/2 of lemon on the chicken and then sprinkled it with salt and pepper. Then the spices - I used paprika and Mrs Dash Garlic and Herb. I use this combo when roasting chicken (suggested by my friend Leslie) and it is so delicious. Lastly I sprinkled some fresh chopped rosemary on top.
I added some carrots, celery and onion around the chicken, popped the top on and dinner will be ready in about 8 hours! I love slow cooking!
For the salad, I cut up one romaine heart, added some carrots and croutons. For the dressing, I decided to try to duplicate one that my husband gets at a lunch place by work. He brought some home and it was delicious. I am using sesame oil, the juice of an orange, the zest from the orange, soy sauce, sugar and ground ginger. Well, the dressing turned into a total FAIL, so I we'll be using bottled Asian Sesame dressing instead!