So Long, Summer...

I go back to work this week, which is bittersweet... I know I'll be glad once I get in the swing of things but I have REALLY enjoyed Jackson this summer.  He is so independent now--and makes me laugh everyday!  So our last two summer meals are below--

We had chicken tostadas two nights... the night before our anniversary and then Friday night too.  I used the canned chicken breast--my favorite way to make chicken dishes-- and made my own combination of spices (same as turkey enchilada pie).  That was about all the heat we could handle.  The triple digit temperature makes our house stand at about 83 in the evening!!  So hot!  So we added homemade guac, (fat free) refried beans, lettuce, tomatoes, salsa, cheese & sour cream for some yummy tostadas. 

Chicken Tostadas

2 cans of chicken breasts, shredded,

1 c. water

a blend of mexican chili, garlic, paprika, seasoned salt, cinnamon--

simmer on med-high heat then layer on top of

Tostada shells

Add

refried beans

lettuce

shredded mexican cheese

salsa

tomatoes

sour cream

Homemade Guac:

2 avacados

salsa

tomatoes

garlic

Lawrys guacamole spice

Saturday night Anna hosted a surprise party for Tommy and we had fabulous Dalesandros lasagna and caesar salad!  It was such a fun party! :) 

Tonight, we had Salmon burgers and summer veggies.  Danny called it a 'nuvo' meal...  Whatever that means!  It was fantastic!  Afterwards, it was such a gorgeous evening--first time all summer you could feel a cool breeze--we went on a walk to the neighborhood pond and playground.  It was the perfect way to spend our last summer evening together. 

Below is the recipe for the salmon burgers and summer veggies, although I had Reasor's do all the work as far as the salmon goes:

Salmon burgers

Ground salmon

garlic powder

Salt & pepper

put on the grill for 10-15 min.

For burgers:

whole wheat buns

lettuce

swiss cheese

Summer Veggies

In olive oil on med-high heat:

yellow squash, sliced thin

zuccini squash, sliced thin

okra, left whole

red pepper, julienned

Cover and simmer for ~20 min.

I could eat this everyday! 
Wish I had my own garden with these veggies...
Unfortunately I have no green thumb at all!!

Happy Anniversary!

Jackson is staying the night with Gram & Pop and Danny and I get to celebrate our 5th Wedding Anniversary with a long overdue date night!  We are heading to Biga for dinner.  Then, maybe a movie!  Dinner AND a movie! So excited!  Biga is a phenomenal Italian restaraunt in Tulsa.  My favorite dish is Goat-Cheese Stuffed Chicken Breast with Dried Cherries & Walnuts.  OMG! It is to die for!  The best part about Biga--besides the food--is the lemoncello shot they serve you after the meal.  It takes me back to the lemoncello factory I went to when I was in Italy.  Yummy!! 

Under the Sea...

  Jackson had his macaroni and cheese early and then played cars, blocks and balls with Daddy and had a bath before dinner was on the table.  He came running out of the bathtub naked except for the giant white robe Danny had put on him.  We called him a little king and he ran around proudly in his royal bathrobe!  I have video of it, but its got little boy parts in it so I can't share it in the blog!!

We had a very late dinner last night (9pm!)We had our friends Natalie and Matt over after Natalie and I enjoyed our dance class at the gym.  Jackson watched Finding Nemo while we enjoyed Sea Scallops and Chicken with creamy pasta, asparagus and mixed vegetables.  Natalie doesn't eat anything from the ocean so she prepared the chicken breast the same as the scallops.  She made some steamed mixed veggies. We also had garlic bread.  Big carb load--Good thing we worked out! 

Lemon/Garlic Sea-Scallops & Creamy Pasta

Scallops:

Melt about 1/2 c. butter, add garlic to your liking (We like A LOT!)

Saute 1/2 lb. of mini-sea scallops (bay scallops) on medium-high heat until size is reduced and they are slightly browned.  (15 min. or so)

Add juice from 1 lemon. 

Remove from heat and allow scallops to set in the buttery sauce.

Pasta:

I just used the thin spaghetti--although angel hair is my favorite for this recipe

After you boil the pasta, Add:

2-3 Tbsp Extra Virgin Olive Oil,

garlic to taste

juice from one lemon,

3 oz. cream cheese,

1/2 whole milk, 1/2 c. parmesean, grated

Mix until the cream cheese has melted and spread throughout

Sprinkle a dash of basil and extra parm on top

Easy Boiled Asparagus

Fill a quart-sized pan about 3/4 full of cold water

Add a dash of salt and sugar

Break the asparagus in your hands--don't cut.  They will naturally break where the tender parts start. 

Put the asparagus in cold water.

Turn on high heat. 

Let boil about 3-4 minutes then turn off and remove asparagus immediately--don't overcook!

***Sidenote: The Canebrake (spa my sisters-in-law and I went to last weekend) had prosciuto-wrapped grilled asparagus.  It was so delicious! I can't wait to try making that! 

OLE!

I made homemade enchilada pie tonight. I've bought the "out of the box" kit before but tonight I made it all from scratch... with the exception of the enchilada sauce.

 Since I will be gone this weekend relaxing with my sisters-in law at the spa enjoying no husbands or kids, I decided I'd make one last meal before I go.  (I thought there'd be leftovers! Ah, but no!)  I made some Jackson quesadillas...just tortillas and velveeta--  but he didn't eat that or the meatballs he requested.  So, Danny and I enjoyed dinner for 2 tonight! 

Homemade Turkey Enchilada Pie

1lb ground turkey

seasonings: garlic powder, chili powder, ground mustard, paprika, cinnamon

pam/cooking spray

white corn tortillas

salsa

1 can enchilada sauce

1 bag mexican blend shredded cheese

sour cream

Preheat oven to 375

Brown 1lb ground turkey with garlic, chili powder, paprika, ground mustard and cinnamon

Add about 1/2 c. salsa then about 1c. water.  Let it simmer and continue to break apart the meat.

Spray 8x8 dish with pam and layer the ingredients tortilla, meat, 1/8 of the enchilada sauce and a handful of cheese until all the meat is gone.  On top, lay one tortilla flat, pour on the rest of the enchilada sauce and remaining cheese. 

Bake for 15-20 minutes.

Top w/ sour cream

The "pie" element of the enchiladas was by accident.  I wanted to use corn tortillas because they are healthier.  But, when I tried to roll them, they kept cracking.  So, I layered the tortillas flat to make enchilada pie.  It turned out to be a happy mistake!

I served it with fat free refried beans and corn.  After the first bite, Danny said "Wow! That's really good!" like 4 times.  We ate the entire pan... I'm not proud of that.

Danny is on his own tomorrow night for dinner while I'm at the spa with Anna and Kristin.  I'm guessing this is when the Digournos or frozen corndogs will come in handy! :)

Ramen Noodles??

I bought ramen noodles for the first time since college...(Its not what you think!)

Yesterday we were invited to our sister-in-law, Anna's parents' pool for a cookout and swim.  We had a great time! All 4 cousins played in the pool.  Jackson and Josh enjoyed a paddle boat ride around the pond.  So fun! It makes me wish we could have 3 more months of summer! 

I was in charge of 'veggies' for the meal. I decided to try a new recipe, Oriental Salad. It was a big hit--I will definitetly make this again and again! Here is the recipe (adapted from the Junior League of Norman cookbook):

Oriental Salad

2 bunches romaine lettuce, chopped into thin strips

1 dozen strawberries, thinly sliced

1 can manderin oranges

1 c. walnuts

3 oz. pkg ramen noodles, broken apart

1/2 c. butter

--Mix fruit and romaine together;

Brown walnuts and ramen with butter and sprinkle into salad--

Dressing

1 c. EV Olive Oil

1/2 c. balsamic vinegar

4 T. soy sauce

2 T. Terryaki sauce

2 tsp. ginger

dash of pepper

1/2 sugar

----Shake it up really well in a closed container and pour over salad--