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Tonight's Dinner
When I was growing up, my mom cooked every day. During the week we had staple meals like fried pork chops, hamburgers, tacos, fish sticks, things like that. Then on weekends it would be things like roast beef and mashed potatoes or spaghetti or lasagna...As she has grown older she has cooked a lot, both for herself and her husband and for church events and for work...she is a great cook. Me...well, I am a mediocre cook. I can generally follow a recipe, but I don't get too inventive with what I am doing.
During my first marriage, my husband and I often ate separately. He worked evenings, I worked days. My weekend was Saturday and Sunday and his weekend was Monday and Tuesday. We ate mostly convenience food. When I met my second husband, it turned out that we were often on different types of diets and thereby ate different foods. And then when I would make something for the whole family, he would suggest on how to make it better (while I know I am a mediocre cook, I didn't want constructive criticism), so over the years this has evolved into a short order cook household with each of us pretty much eating different things.
One back lash of that is the fact that my kids don't like a wide variety of foods...the whole kid food and mommy triangle is fodder for another email so enough said for now.
Anyway, DH's cholesterol is up and he has been put on medication. He can no longer follow the high protein diet he was on and our eating is falling more in line with one another. So I am cooking and I am enjoying it. We have a lot of 'standard meals', but then some are all homemade. Like tonight. It turned out so well, I thought I would share the recipes here. This is what we had:
Chicken Diablo
I found in a magazine
Ingredients:
¼ cup butter
½ cup honey
¼ cup prepared mustard
1 tsp curry powder
½ tsp salt
1 (3 ½ lb) broiler-fryer , cut-up
Directions:
Melt butter in 13” x 9” x 2” baking dish, add honey, mustard, curry powder and salt. Mix well. Roll chicken in sauce and arrange skin side up in dish. Bake 350 degrees for one hour. Basting several times. P.S. this chicken wasn't as spicy as we were expecting. I would recommend brown spicy mustard or more curry if you want more spice.
Black Bean and Corn Ranch Salad
Ingredients:
½ cup Wish-Bone Ranch-Up! Classic, Zesty or Cheesy Dressing
1 can (19 oz) black beans, rinsed and drained
1 can (11 oz) whole kernel corn or mexi-corn, drained
1 cup quartered grape or cherry tomatoes
½ cup chopped red onion
2 tbsp chopped fresh cilantro
Hot pepper sauce (optional)
Directions:
In medium bowl, combine all ingredients; chill. Garnish, if desired, with lime wedges. This was very good. We weren't sure which dressing to use and actually used Vidalia onion dressing. Room for individual taste lies here. Great picnic item!
Carrot Raisin Salad
Sheila Elaine Lemley Orndorff Galford, my mom
Ingredients:
Approximately 4 cups finely grated carrots
1 cup raisins
1 cup miniature marshmallows (cut-up in small pieces)
½ cup chopped coconut bits
1 cup sour cream
1 small can crushed pineapple salad
Directions:
Mix all of the above ingredients together. If not as sweet as you prefer, add small amount of sugar
All in all, it was a yummy dinner. I would love to hear from you if you try any of the recipes and like them:)
I'll have to try these! I'm always looking for new recipes. :o)
June 20, 2007 8:32 AM
