Naturally Green

My son's 3rd grade teacher decided to celebrate St Patrick's Day yesterday by asking the students to bring in naturally green snacks. I thought this was a really terrific idea.  It gave the class a chance to think about real food and make a list of foods that were naturally green.  Then they each selected something and brought in enough to share.  Delicious idea.

Here are a few that they tried:  green apples, cucumbers, celery, green grapes, avocado, lettuce, snap peas, pickles.  

Celebrating St Patty's Day with Cupcakes

A friend was having a trunk show at her boutique on St Patrick's Day and wanted cupcakes. I thought the Mint Patty recipe from Foodtv Magazine looked perfect. They turned out exactly like the recipe/picture and taste delicious.  Just like a Thin Mint.  Yum. Try them you will not be disappointed. 

Menu Planning Monday 3-15-2010

Monday - Taco Soup
Tuesday - Beef Broccoli from Foodtv Magazine
Wednesday - St Patty's Day party with friends - we're taking a side dish - I think Hot Artichoke Dip and Irish Car Bomb Cupcakes from Smitten Kitchen
Thursday - Skillet Lasagna 
Friday - Baked Chicken with grilled asparagus (totally in season and excellent right now)
Saturday - Crab Feed Fundraiser for Rotary Club
Sunday - Crab Enchiladas if I can buy and bring home any leftover crab

What are you making this week and how do you decide?  When do you decide?  When do you shop?

Ebelskiver Pancakes for Breakfast

Some Saturday mornings call for something a little more special for breakfast.  This morning I made puffed pancakes, scrambled eggs and bacon.  Yum.  The pan and mix are from Williams Sonoma but you can make your own mix as needed and fill these little treasures with things like Lemon Curd, Strawberry Jam and Nutella.  

Spring...Inside

This makes me happy.  Bright, yellow daffodils in the kitchen window.  Notice the backdrop of snow outside?  That starts getting old for me this time of year to be honest.  Spring are you there? Hello.  Please come to Truckee.  Soon.

Menu Planning Monday or Tuesday 03-09-10

I oven roasted five large chicken breasts on the bone Sunday night.  And they happened to be on a killer sale so not only do I now have a great protein for my menu planning this week, it is budget friendly.

Monday - Shredded BBQ Chicken Sandwiches (using chicken from roasted breasts) and Broccoli Slaw
Tuesday - Pampered Chef Cheesy Chicken Chilaquiles (recipe below)
Wednesday - Spaghetti Sauce and Meatballs
Thursday - Grilled Flank Steak Fajitas
Friday - Breakfast for Dinner

Cheesy Chicken Chilaquiles
Ingredients:
1 1/2 lb (750 g) boneless, skinless chicken breasts
1 tbsp (15 mL) Southwestern Seasoning Mix
1 3/4 cups (425 mL) salsa verde
1 cup (250 mL) 33% reduced-sodium chicken broth
3/4 cup (175 mL) chopped fresh cilantro

12 cups (3 L) authentic restaurant-style tortilla chips (see Cook's Tips)
2 cups (500 mL) shredded Chihuahua cheese
1 cup (250 mL) crumbled queso fresco (4 oz/125 g)
Sour cream or crema (optional)
Directions:
1. Cut chicken into 1-in. (2.5-cm) pieces with Utility Knife. Combine chicken and seasoning mix in Deep Covered Baker; mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain using small Colander.
2. Combine salsa and broth in (4-cup/1-L) Easy Read Measuring Cup. Chop cilantro using Santoku Knife. Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of the chicken, salsa mixture and cheeses. Sprinkle with ½ cup (125 mL) of the cilantro. Repeat layers one time ending with cheeses.
3. Microwave, covered, on HIGH 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining ¼ cup (50 mL) cilantro. Serve with sour cream, if desired.
Yield: 8 servings

Nutrients per serving: U.S. Nutrients per serving: Calories 410, Total Fat 19 g, Saturated Fat 8 g, Cholesterol 85 mg, Carbohydrate 30 g, Protein 30 g, Sodium 680 mg, Fiber 1 g

U.S. Diabetic exchanges per serving: 2 starch, 2 medium-fat meat, ½ fat (2 carb)

Cook’s Tips: Queso fresco, also called queso blanco, is a salty, crumbly cheese that is common in Mexican dishes. Farmer’s cheese can be substituted for the queso fresco.

Mozzarella or Monterey Jack cheese can be substituted for the Chihuahua cheese.

Authentic Mexican restaurant-style tortilla chips are thicker than other types of chips and keep their texture in this casserole.

Boneless, skinless chicken thighs can be substituted for chicken breasts, if desired.

Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired.

©The Pampered Chef, Ltd. 2009

When in France...eat pastry

Ok when in France at Walt Disney World Epcot Center that is.  I traveled to Orlando this week on business but snuck away for an afternoon on my own at Epcot Center.  Love that place.  It also happens to be the kick off of the annual Flower and Garden Show and my camera is full of garden inspiration.  Among other things I love the World Showcase - a collection of exhibits or pavilions from countries around the world - including France.  Among the shops and gardens and restaurants is of course a french patisserie.  It was a tough choice but I settled on a Lemon Tart and Cafe Latte.  Delicious.  I grabbed a table outside, enjoyed my sweet treat and watched the world go by.  Pure bliss.