An Apple a Day

Our harvest

Chick and Champ

Tonight's dinner was one of those easy to throw together kind of meals you need for a Monday night.  In about 30 minutes, dinner was on the table.  It was flavorful and comforting.

The menu: Spicy Honey-Brushed Chicken Tenders (Cooking Light), with Green Onion Champ (Cooking Light) and green beans.

For the Spicy Honey- Brushed Chicken, I swapped tenders for the recipe-called-for chicken thighs because I got a great deal on tenders this week at the market.  After getting half of my tenders in the rub mixture, I went ahead and cooked some plain ones alongside the ones for the recipe so I can use it for a recipe later in the week.  The only thing I changed about this recipe is the glaze that is brushed on at the last minute.  The glaze calls for honey and apple cider vinegar.  I wanted to kick it up a notch on the spice, so I added about a teaspoon of Siracha to it.  Drew likes his food really spicy, and the results were definitely spicy.  They had a great flavor.  I would definitely do this treatment for chicken tenders again, using alternative spices because it adds lots of flavor without adding any fat!  Gotta love that.  Since they are very figure friendly, we thought we would add a little bit of ranch and buffalo sauce for dipping - a great pairing.

For the uninitiated (as I was before this afternoon), "champ" is an Irish term for buttery mashed potatoes.  This version is very comfort-food pleasing.  For some reason, potatoes are not often on our menu.  We both grew up in household that ate potatoes often, but I still haven't added it to our list of "often" foods.   This might be because that list is incredibly short!  If you get a chance to try this recipe, do.  It is really good and flavorful.  A new cooking technique for me was the addition of green onions to the milk, heating it up and then adding it to the potatoes before mashing.  It infuses the green onion flavor very nicely into the potatoes and could have many applications.

Menu Plan Monday

Menu Plan Mondays is hosted by Organizing Junkie.  This is my first time to post and link to this meme, so if you are new here are a few things about me and the blog:

1. I cook most nights of the week that I am not too tired. 
2. I cook a new me recipe almost every time I cook. I am what some may call adventurous in the kitchen.  
3. I am priveleged to do the two above things because it is just me and my husband, no kids.  I realize life will not always afford this luxury, so this blog helps me chronicle this season in life and the food we eat.
4. I have decided it's time to keep myself accountable for my menu planning.

  So here goes our first week.

Monday: Spicy Honey Baked Chicken Tenders, Green Onion Champ (potatoes), Green Beans (steamed)

Tuesday: Spinach-Feta Calzone Casserole

Wednesday: BBQ Flank Steak Sandwiches (w/ some sort of starch)

Thursday:  New Orleans-Style Shrimp, Corn on the Cob, New Potatoes

Friday: Grilled Chicken and Tapenade Sandwiches, Potato Chips, Frozen Lemonade with Coconut Rum

Saturday: Out to dinner with friends

Sunday: Mexican Tomato Bean Soup with Corn Dumplings

I am also going to try to get some baking done this week.  Stay tuned for updates.

What's on your menu for this week?

What is IT?

One question.  One answer.  Only one woman knows the answer (and it is not me).

This arrived in our kitchen today.  We don't know what it is and have not opened it yet.  Any guesses?

Enchiladas Especial

If you get anything out of this post, please get this: Get thee to a book/magazine seller and buy this publication from Better Homes and Gardens: Ultimate Mexican. 
Drew and I picked it up at our local SuperTarget a couple weeks ago and immediately were inspired to cook almost every recipe in it.  We will work our way slowly through this one! 
Last night we started with 3 recipes - each of them perfect in their own right.

On the menu:
Avocado Salsa
Enchiladas Suizas
Sangrita (for tequila tastings reviewed on Drew's blog)

To start the evening off right, I made this salsa that is a definite keeper.  I have always been intimidated by tomatillos. The reason for my phobia? The only thing I can think of is the skins.  There is something about them being wrapped up that makes me nervous, I guess.  So, last night I got over the fear and took the plunge, using two cooking applications on the tomatillos.  Tomatillos, consider yourselves conquered.  No longer will I shrink back at the "difficulty" of your green, papery skin.  Honestly, they could not be easier to prep and they taste great.  This particular salsa includes avocado, boiled tomatillos, green onions, sour cream, cilantro, salt and pepper.  The flavors need a little time to meld in the fridge and the wait is well worth it.  Oh, boy this was good and it got rave reviews!

For the entree, I made Enchiladas Suizas.  This one is too easy, if you already have some chicken on hand.  Thankfully, my father-in-law spent most of Saturday slaving over a hot smoker to prepare some smoked chicken for our enchiladas.  I am sure a rotisserie chicken (what the recipe calls for) would work; but if you happen to have a special person in your life, who just happens to know how to use a smoker, it may be time to butter them up.  The smoked chicken was perfect with the sauce I prepped.  The sauce consisted of the tomatillos (roasted this time), garlic, red onions, jalapenos, cilantro, fire-roasted tomatoes, cilantro, and creme fraiche.  The prep for these enchiladas is so easy and pretty much idiot-proof.  A good thing for my somewhat off-headed evening (Drew slipped me a decongestant).  And the result:  OH MY GOODNESS!!!  These. Were. Wonderful.  Definitely a do again.  I can't wait to try all the other enchilada recipes in this book.  The recipe makes a generous 12 enchiladas, so it easy could serve 6 with the addition of side dishes. 

For side dishes we did Taco Rice (not that memorable) and fresh corn-on-the-cob (thanks to my friend, Tara's farmer connection). 

Be sure to check out Drew's post about the tequila tastings we did last night to accompany dinner.  When I say "we," I mean they (I HATE tequila).  I am sure he will have great things to say about the process.