7th Meal MAYhem

So, tonight's dinner was Fried Pork Chops. Quick, easy, not kosher *winks*...a total "I have no idea what else to make" kind of meal...

It was one of those nights where I had no idea what to do for sides...so we ended up having corn and that was it. Kind of a fail night... :)

Feelin' Feminine 4

I love this skirt because it's full and flowy.

So...I've been doing this for 4 days. Do I feel more feminine? Not really, actually. *shrugs* It's made my mornings a bit complicated because I have to THINK about what I'm wearing as opposed to just pulling on jeans and a tshirt.

6th Meal MAYhem

Tonight's dinner: Mexican Shepherd's Pie

Ingredients

• 1 1/2 pounds ground beef
• 1 onion, finely chopped
• garlic powder to taste
• salt and pepper to taste
• 1 (14.5 ounce) can diced tomatoes
• 1 (1.25 ounce) package taco seasoning mix
• 3/4 cup hot water
• 1 (11 ounce) can whole kernel corn, drained
• 1 (8.5 ounce) package corn muffin mix
• 1 cup shredded Cheddar cheese (optional)
• 1 (2.25 ounce) can sliced black olives (optional)

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.
3. Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
4. Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese. 

 

Meat browning. I can't use regular taco seasoning (dairy) and I didn't have any made up so I just threw things in. :)

 

Meat in the baking dish.

 

 Corn layer.

 

 Cornbread mix layer.

 

 Side view of the layers.

 

 Toasted! Note: Make sure you check the cornbread for doneness. The liquid in the corn makes it take a bit longer to cook all the way through!

 

 Plated!

 A few notes...

 

- If you're avoiding dairy you can make the cornbread with soy milk. It makes it less fluffy, but it's still good in the dish. (I had raw buttermilk so I used that.)

 

- You can put tomatoes in the meat mixture like the recipe calls for...Stefan doesn't really like tomatoes so I left them out.

 

- We've also put pinto beans in the meat mixture before and had success.  

Feelin' Feminine 3

I wore this skirt in a previous feminine day but with a different top. It gets so hot around here so I wear tank tops. (modest ones!)

I got the skirt for FREE so it adds to the love I have for it.

5th Meal MAYhem

So....I totally spaced out and did photos AFTER cooking and not DURING. In my defense I was juggling dinner and the kid! We did Roast Chicken tonight. That takes 2 hours to cook so I had to start before Stefan got home. (It was supposed to be "Devil's Chicken" but it didn't work out as such)

Yeah, the brown stuff is a pepper and Dijon rub...It goes on best with a brush (one thing I don't have)

 Gravy. I'll teach you guys to make gravy one day, I promise!

 Rice...pretty basic.

 A finished plate. I was in a hurry so no veggies tonight...

And now I get to make Chicken Stock. I was running quite low so I'm glad! 

WINS!!!

A few FAILS first:

The counter...or largest junk drawer in the house.

 Front closet

Hall closet

Now...for a few WINS!

  This is where my herb "garden" is going to go. It's out of kid reach and has a good light source.

 That front closet again. It now has the vacuum in it as well because it ACTUALLY FITS!

 The clean bar/counter. See the basket on the left? That is now a collection basket that will be sorted weekly.

 And...the cutest kid EVER!

Feelin' Feminine 2

I apologize for the HORRIBLE picture quality. I had issues getting photos this morning.

 I had a closer one taken on the timer function...but the style of the dress and my tummy are not friends!

4th Meal MAYhem

Tonight's dinner is a favorite around here: Chorizo, Egg, and Bean Tacos.

Chorizo is a Mexican sausage usually made with pork. Fear not, my kosher friends, it does come in beef as well! Be sure and READ THE INGREDIENTS when purchasing chorizo. Some brands have salivary glands in them and these are things you do NOT want!

The instructions are pretty simple:

Cook Chorizo. It comes in "links" that you peel the casing off of and break up. 

Cook beans. You can buy them already refried; buy a can of pinto beans, cook through, and then mash; or do like I did and cook the beans in a crock pot and treat like the canned beans.

Scramble up the eggs. The recommended amount is two eggs per "link" of chorizo.

Mix the eggs with the cooked chorizo and cook through.

Then make your taco. We like it with ketchup, but plain is good too. Also, it's good with tortilla chips...


To see more click the button:

Feelin' Feminine Day 1

So...forgive the horrid picture quality. I did it myself (again!)

And I know the challenge specifies "head to toe" but I'm barefoot and would have had to zoom out too far just for you to see my paint chipped toes!

Full Disclosure: I may end up taking the overshirt off if it gets too hot in the house today...but the tank top wasn't appropriate for this challenge so I'm wearing it for now. (And I don't plan on leaving the house today)

3rd Meal MAYhem

I worked on my new header today. Tomorrow I may work on a "button" for the Meal MAYhem stuff...

Tonight's Dinner Salmon Tetrazzini

8 ounces spaghetti or thin spaghetti, uncooked
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
1 Tablespoon margarine or butter
1 package (8 oz.) sliced mushrooms or 2 cans (4 oz. each) sliced mushrooms, drained
2 cloves garlic, minced or 1 teaspoon bottled minced garlic
2 Tablespoons dry sherry (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons flour
2/3 cup canned evaporated skim milk OR milk
1/4 cup thinly sliced green onions or chives
1/4 cup grated Parmesan cheese

Cook spaghetti according to package directions. Meanwhile, drain salmon, reserving liquid. Break salmon into chunks; set aside. Melt margarine in a large nonstick skillet over medium-high heat. Add mushrooms and garlic; cook 5 minutes, stirring occasionally. Add sherry, if desired, and sprinkle with salt and pepper. Add flour; cook 1 minute, stirring constantly. Add milk and reserved salmon liquid; simmer 5 minutes or until sauce thickens, stirring occasionally. Stir in salmon and green onions; heat through. Drain spaghetti; arrange on four serving plates. Top with salmon mixture and cheese.


I got involved in dinner (and talking to Stefan) and only got a few photos off...

Everything assembled

Sauce pre salmon and chives

 After salmon and chives

Finished plate

I'll be honest: This wasn't a favorite. I used to love Tuna Tetrazzini as a kid (the Hamburger Helper box kind!) but since being with Stefan my tastebuds have changed...I prefer spice! This had flavor, but no heat. That's what bothered me I think. So, I don't give it gold stars and I probably won't make it again.

To my dairy free and kosher readers: I bet you could use margarine and rice milk (don't use soy milk...it's sweet and would throw it off big time) and make this work. It was a quick meal. I think it took about 20mins total? Basically, as long as it takes to boil water and cook pasta!