Salad has been my lunch life for about twenty years. That’s a long time! Why salad? It has been the easiest way for me to pack fresh vegetables into my diet every day. For as long as I have been teaching I have always packed my lunch. My routine has been and still is even though I am finished at noon everyday is to make three salads on Sunday night which includes whatever protein is available, baked ham, roasted turkey, grilled chicken, or canned tuna. Then on Wednesday night I make two more for the end of the week. Making them ahead of time keeps me out of the bag of chips or from the easy to make grilled sandwich. So by lunch I have usually had five servings of fruits and vegetables. So why don’t you try salad for lunch at least a month? Take the challenge. You’ll be healthier and a few pounds lighter!
Category Archives: Main dish
Salad with Grilled Chicken, Apples, and Glazed Walnuts
Beef Stew Using the Pressure Cooker
I have found that people either love a pressure cooker or they are scared to death of one. I love mine, but don’t use it as often as I should. Now I am still using the first generation pressure cooker. I have this one made by Mirro. I have had it since the beginning of time and have never even had to replace the gasket. I have been investigating getting a newer one, but do I really want to spend $80 on a new one when there is nothing wrong with the old one? There is even a Third Generation pressure cooker out there now. It is electric and has lots of bells and whistles on it, but it is cumbersome. I really prize my cabinet space. I don’t want to clutter it up with an object that is way too expensive, takes up too much space, maybe won’t even get used that much, and since it’s operation system is a computer chip it could go out at any time. And you know what that means, throw out the appliance because it will cost more to repair than it would to by a new one. So I’m sticking with my First Generation pressure cooker.
Filed under Main dish
Oven Fried Chicken
Why don’t we bring the pulley bone back? I had such fun with this little piece of fried chicken when I was growing up. Many of my dreams went in and out of the window with the pull of this bone at the dinner table. Today my students have never heard of the pulley bone. It’s too bad they’re missing out on making wishes come true and some quality family time at the dinner table.
My mother could make really good fried chicken. I loved her fried chicken! It was perfectly seasoned, had a crispy crust ,and it was tender and juicy inside. I don’t fry chicken and not many people I know do either. It makes a huge mess and I don’t want to deal with the grease, so this is my way of having my chicken fried. I use the oven. You have some prep on the backside, but it will really pay off when you taste this wonderfully tender and juicy chicken.
If you are looking for a really crispy crust this is not the recipe for you, but it is more of a Maryland fried chicken with a great flavor. And if you are lucky enough to have leftovers, they are easily reheated by placing in foil. Don’t completely cover the chicken. Warm in a 325 degree oven for about 10-15 minutes depending of the thickness of the breasts.
Filed under Main dish
Upside Down Pizza
I am right in the middle of my winter vacation sitting here thinking I’m dwindling my precious free time away. Why is it when I have free time at home I must get a hundred things crossed off my list? Why can’t I just pretend that I am at the beach? I never make out a “To Do List” at the beach. So if you have some precious time that you don’t want to spend in the kitchen this is just the recipe for something quick and easy that will satisfy every hearty appetite.
Filed under Main dish
Brucciloni
I love Italian food and if it’s a little fancy, but easy that makes it even better. I haven’t made this in a long time because it is very hard to find a round steak that has both the top and bottom round. Check with your local butcher and if you can find the cut of meat then anyone can make this! I made it when I was first learning to cook. You just might need a second had to help tie the roll with string. Although I did do it by myself today. Brucciloni is a round steak that is stuffed with a sort of meatloaf. The stuffing is ground meat, chopped onion, and Italian bread crumbs. Roll it up. Tie it. Brown the roll in olive oil. Simmer in a good red sauce for about an hour. Serve with your favorite pasta. It is so yummy! You are going to love it. Top it with a little parmesan cheese and use some really good bread to soak up the last of the rich red gravy. You can do it. I can’t because I have enjoyed the holidays too much!
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Top 10 Post of 2011
Hope that all of you had a great Christmas and a Happy New Year! I’m not going to bore you with my resolutions that are probably the same as everyone elses. You know get yourself organized, eat healthier, and exercise more frequently. I just want to enjoy life. It is as simple as that! With that said here are the top 10 posts of this year. Several of them had the help of Stumble Upon by some of my blogger friends Dine and Dish and A Cook and Her Books. Thanks to all of you that read my blog. I really appreciate it! I still have many things to get done that you have asked for, so don’t think that I have forgotten. I havent. The printer friendly recipe is being worked on now. I do feel good about the recipe index. It was needed and took a long time for me to finally sit down and do it. So here’s to another year gone by and new one to do with what we would like. Let’s make it a good one. Any day will be good with any of the following recipes.
Taco Soup
Filed under Main dish
Chili with Chipotle and Chocolate
I finally gave in and made this chili with chocolate. It has popped up for years in so many magazines, but I have been skeptical about trying it. I love the Americanized Mexican food and our local waiter has been forever pushing the Mole sauce and I just keep saying no. In my mind it is just a weird combination. Chile peppers and chocolate have been used together in Latin American and Mexican food for centuries. After having this chili I can see why and it is not even as labor intensive as the original mole. Chocolate gives this dish depth and creaminess that is very hard to describe. You will just have to try it yourself. Don’t wait as long as I have because it’s really good.
Filed under Main dish
Smoked Gouda Macaroni and Cheese
I love macaroni and cheese prepared just about anyway except the stuff that comes in a box. I’m talking the real deal with a homemade sauce. I found one that is different, but it a good way. It’s packed with lots of nutrients and lower in calories than your regular Mac and Cheese. I love the flavor that the smoked Gouda cheese gives this dish. It’s almost like you put lots and lots of smoked bacon with none of the calories. Yes, Bacon! The spinach is a great addition and is so good with the rich and creamy cheese sauce. You should try this especially with all the fresh spinach that is available now.
Filed under Main dish, Meatless Main Dish, side dish
An Easy Pizza Sauce and an Incredible Lab
Our first ever pizza lab was a great success. I will have to admit that I was a little leery of doing this lab. I even had a couple of sleepless nights thinking of everything that might go wrong and how I could plan ahead for it all to go smoothly. Thanks to Antoine and his boss from Stevie B’s Pizza in Douglasville this lab was an incredible experience for everyone. If you have never made homemade pizza you will be surprised at how easy it is, how great it taste, and how much money you save! Antoine brought in pizza dough ready to stretch out in pizza pans. We used pans with holes in them which makes for quicker cooking and a more crisp crust. You can find them a your local Wal-Mart. Here’s how we did it.
Filed under Main dish
The Teacher Cooks 