This was SUPPOSED to be Alex's Nightmare

...  but, the grill was out of propane.  sigh...
so i helped out... just a little bit.

Chorizo and Cheddar Stuffed Jalapenos wrapped in Peppered Bacon (meant to be grilled)

Cilantro Scallion Burgers (meant to be grilled, also)

Guacamole Wedge Salad with Agave Tarragon Dressing

Sauteed Green Beans with Cherry Tomatoes

Burger and Jalapeno ended up getting oven broiled.  A new method for me, but turned out surprisingly well topped with Chipotle Mayo.

Shrimp & Cheddar Grits, Anyone?

Miss Precious' favorite time of the day, when I'm in the kitchen to cook :-)

Heirloom Tomato Salad with Maple Vinaigrette

Turnip, Mustard and Collard Greens

Shrimp & Cheddar Grits with Orange Roughy and Roasted Red Pepper Coulis

Leftover Pizza and Smoked Salmon?

Ingredients:  Wild Alaskan Smoked Sockeye Salmon (brought back from an Alaskan cruise by Alex's parents), carrots, rutabaga and leftover pizza

Slicing rutabaga for rutabaga crisp

Beautiful piece of salmon

We hadn't had a REAL nightmare around here in awhile, so agreed to take the challenge last night.  I was not allowed to go to the store, and could only use things already in the kitchen.  Mix leftover pizza, with smoked salmon and you could get a real mess!

Juicing carrots for Carrot Tomato Basil Soup

Salad with Bacon Vinaigrette; cut the leftover pizza into small triangles to use as tasty toast points

Carrot Tomato Basil Soup

Roasted Rutabaga crisps topped with Smoked Sockeye Salmon, lemon and capers

My presentation...

vs. Alex's presentation (his looks prettier!)

The full spread.  I am not ashamed to admit it, yes - we do eat all of our "elegant" meals on the coffee table in the sunroom :-)

Mama Mia! It's a Greek Nightmare

I never cook out of cookbooks.  They are too precise, and it drives me crazy flipping through pages while I am trying to create. Hence, the reason I am an atrocious baker.  Months back one of our dear friends found this wonderful book during a move and was so kind to give it to me.  He just happens to be Greek and grew up with the smells and tastes of traditional Greek cooking in his home.  He often makes fun of us for some of the dishes we call Greek here in America.
After promising to cook a nightmare out of it forever,  I pulled the book of the shelf and took the plunge.  Rule #1 - I had to go word for word by the recipes.  Rule #2 - Alex gave me the ingredient of chicken legs (not my fave).  Menu included traditional Greek salad, Pantzaria Skordalia (Beets with Garlic Sauce) and Kota Kapama (Cinnamon Chicken with Tomato Sauce).

Chicken legs dusted with cinnamon, salt and pepper

Roasted beets and beets tops

Browning the chicken before cooking it in the tomato sauce

  

Pantzaria Skordalia (Beets with Garlic Sauce) and Kota Kapama (Cinnamon Chicken with Tomato Sauce)

Beat Tech

Yesterday was a Saturday during football season, which of course means Longhorn football.  Alex had just flown in from Atlanta and it was the Horns first big test against Texas Tech.  We have a pretty strict rule of watching Texas football games alone, in our home unless we are at the game.  Things can get pretty intense, and we can't be wasting time with small talk at a bar or fighting for a seat during the action! 
Since the boy had just arrived home from out of town,  I felt the need to cook a decent meal for him.  The problem - the football game was a 7 o'clock kickoff which would last well into dinner time.  Below is the meal I decided on.  It took minimal time as the shrimp marinated during the game, the potatoes were "semi-homemade" and the steaks grilled quickly on a flaming hot grill.  
For those of you un-American, non-football watchers Texas did win the game....of course!

Gulf shrimp marinated in jalapeno lime brine, BBQ sauce and orange juice, Tenderloin Filet Mignon, Rainbow micro-greens, lemon, artichoke hearts,  garlic mashed potatoes from the deli (I would usually discourage this but when you are in a pinch for time it works - just NEVER use instant).

Spring mix tossed in lemon vinaigrette with feta cheese, sundried tomatoes and topped with micro-greens.

Brought the steaks and shrimp to room temperature during the second half, which is the most important step to grilling the perfect steak.  Added the artichokes to the mashed potates and let them heat over low heat during the 4th quarter. .  Grilled the steaks and shrimp over very high heat for about 6 minutes total until the shrimp were pink and the steak were medium rare.  *Note:  all work was done during a commerical or time-out.* 

(pardon the lack of photos, i had more important things do during the game!)

Happy Birthday, Casey!

Wednesday was our friend Casey's birthday.  His wonderful wife was throwing him a surprise party that evening and I needed to quickly come up with a simple dish that could be prepared in less than thirty minutes.  Some of my friends are gluten free, others are vegetarian.  I wanted to prepare something that everyone could partake of.  I also needed to be sure that the dish was a finger food and not messy.  Nobody likes standing around at a party in need utensils, napkins and a bib (unless it is a crab or craw fish boil!)  I decided on baked, stuffed mushroom caps.  Filled with artichoke hearts, feta cheese, sun dried tomatoes, black olives and topped with chopped pine nuts and a sprig of rosemary they were baked to perfection.  The best part, they took me less than thirty minutes to prepare after a long day at work!

Baby Bella Mushrooms, Sun Dried Tomatoes, Feta Cheese, Artichoke Hearts, Black Olives, Pine Nuts

All ingredients are coarsely chopped in the food processor.

Stuff each mushroom, stems removed.

Drizzle with a bit of EVOO and Balsamic, then bake in 350 degree oven for 15-20 minutes.

Dinner, Under 10 dollars

Sad news....The Randalls less than half a mile from our house has closed.  There was never a line, always front row parking and I knew all of the employees by name.  So much for convenience shopping for last minute or forgotten items.  Enter, City Market.  A small market around the corner that after living in the neighborhood for two years, I have never stepped foot it.  Alex headed there a couple of nights ago with ten dollars cash in hand and below are the ingredients he brought home.  Trudy's, I love you - but eat your heart out!

Chicken breasts, sweet potatoes, jicama, iceberg lettuce, avocado

Shredded spiced chicken breast and Monterrey Jack cheese sandwiched between smashed avocados.  Lightly breaded in panko, pan fried then baked in oven.

Jicama, carrot, jalapeno and red onion with citrus vinaigrette.

Stuffed Avocado with Suiza Sauce, Garlic Mashed Sweet Potatoes and Spinach.

Gender Roles Reversed

Yesterday, bright and early,  I headed to the University of Texas football home opener.  Anyone who knows me understands I live for Texas football season, tailgating with my family and friends, burnt orange and Saturdays in the fall at Darrell K Royal- Texas Memorial Stadium.  Alex decided to stay home yesterday to catch all of the Saturday college football action.  Upon my arrival home I was delighted to find he had prepared quite the post game feast.  Thanks, babe!!

Pork butt, marinated overnight in apples cider, brown sugar, orange juice, chipotles and whatever else he threw in a trash bag with it.  Smoked for 12+ hours (dry rubbed at hour 8).

Pulled Pork

The sandwich artist hard at work.

Roasted carrot strips, and roasted beets and potatoes (for sandwich).

Texas toast, roasted beets and potatoes, pulled pork, pickles and homemade orange BBQ sauce.  The boy did well!