Still Cold in California

I never thought I would see the day where a high of 62 degrees would excite me.  However, after barely hitting 50 for what seems like forever, I am done with winter.  And I know there are some of you in sub zero temperatures.  In fact I saw an old school mate's picture of ice INSIDE her house because of the super low temperatures.  But I don't live there, I live here.  In sunny California where it's always too cold, too hot, too windy, too rainy or just too much.  I think it is a well known fact that a lot of us native Californians are never happy with the weather.  We want moderate temps at night, 60 overnight, 75-80 during the day and we love those nights where we can sit outside in a t-shirt and shorts.  But that's neither here nor there, this is about food.

First I must apologize for last week's blog and the lack of working links.  I am still new to this whole blog thing and will get better.  There were no new recipes on the agenda last week for me so nothing for me to review.  What about you?

So on to this week's menu.....

Friday: One of my husband's favorite chicken recipes:  Monterey Chicken For sides I usually have quinoa and make my husband rice and fresh green beans.  This week though I have the potato insides from making potato skins so he will be getting mashed potatoes with the green beans.

Saturday: We have a birthday party again so Pizza for dinner.

Sunday: We have another stage show, this time Phineas and Ferb: Best Live Tour Ever so just in case there is traffic, or it runs longer than I am expecting, it's crockpot meal time.  And man let me tell you, I LOVE my new crockpot.  It doesn't boil my food when on low nor scorch it when on high and it has a timer so it automatically goes to warm when the timer is done.  LOVE LOVE LOVE and with this lovely product comes another one of my husband's favorite recipes Chile Colorado Burritos This man is so picky about his chile colorado when we dine out, he will request a sample of the sauce.  But he loves this and it is EASY!!!  So i will run a little extra in the morning to enjoy this tasty dinner.

Monday: Chile Lime Chicken Burgers  I will probably make them with ground turkey to lower the calories further.  And with burgers one great side is Bakes Zucchini Sticks

Tuesday: Trying a new recipe from a new cookbook:

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Chicken Breast Strips with Balsamic and Rosemary, serve 2 to 4
Recipe from Fifty Shades of Chicken --- a parody in a cookbook
by the hilarious FL Fowler

1 lb boneless, skinless chicken breasts, patted ry with paper towels
2 garlic cloves, finely chopped
1 TB balsamic vinegar
1 TB chopped fresh rosemary
3/4 tsp coarse kosher salt
1/8 tsp crushed red pepper flakes
3 TB olive oil (I'm sure you could use less if watching the calories)

1) Cut the chicken into 1/2-inch thick strips.  In a bowl, whisk together the garlic, balsamic, rosemary, salt and red pepper flakes.  Add the chicken and coat.  Drizzle in 2 tablespoons of the oil and turn the chicken again.  Wrap the bowl tightly and let the chicken marinate in the fridge for 1 hour or overnight. Pat the chicken dry with paper towels.

2) Place a large skillet over medium-high heat.  Add the remaining tablespoon of oil and heat until it is shimmering.  Toss the chicken strips and sear without moving until the undersides are golden brown.  Continue to cook, tossing occasionally until the chicken is just cooked through, about five minutes.

IDEAS FOR CHICKEN: wrap in tortillas with tomato, avocado and mozzarella; toss with salad greens and a lemony vinaigrette; use in an omelet in the morning; shred into a soup.

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I will probably serve it with a side salad and definitely with some crusty bread.  I don't know what flavor I will make though, maybe keep it plain. hmmmmmm it's so fun to play with.  I know, maybe try parmesan again.  The first time I made it with parmesan I also used olive oil and it was a lump of bread in a not so good way, but maybe with fresh shredded parmesan.  I think i might be on to something.

Wednesday: Leftover chicken chile burgers with some yummy oven fried pickles.

Thursday: Leftover chile colorado

And that is a week's worth of dinner plans! Enjoy