Thank you for visiting my blog!

For those of you new to my blog, I thought I should let you know what my mission is. I am working my way through Rachael Ray's 365: No Repeats cookbook. It is my goal over time to prepare all of the recipes in this book. At the pace I am going, it may take me 5 years, but I am practical enough to realize that there is no way that I can cook every single night of the week, as well as purchase all the ingredients for every recipe every night and still keep up the mortgage payments! I hope you are inspired to get into the kitchen and try some new recipes yourself. Your comments are always welcome and I appreciate you stopping by. May the Lord bless you all!

Saturday, September 26, 2009

Night 19

Recipe 136
Spaghetti con Aglio e Olio with Tomato and Onion Salad
Matt rating *****

Ingredients used:

Course salt
Crusty bread
Garlic cloves
Red pepper flakes
Flat anchovy fillets
Flat-leaf parsley
White or yellow onion
Course black pepper

I actually made this recipe last Monday but due to illness in the house haven't gotten around to posting it. I've actually made this recipe in the past because it is in another one of RR's cookbooks. It's one of the few recipes she has done that with because it is a classic Italian dish and really yummy! It's very easy to make and has a great kick to it. It's a surprisingly simple dish but the few flavors that are used are very bold and stand out.

I will most likely get another recipe on here Monday night since we have so much going on at the church this weekend. Thanks for checking in on my progress!


Thursday, September 17, 2009

Night 18

Recipe 55
Halibut Soup
My rating ***1/2 (Matt's going to poker night so I spared him a fish dish!)

Ingredients used:

Andouille sausage (or chorizo)
Yellow onion
Poblano pepper (the store didn't had one so I did a green bell - a poblano is a mild sweet pepper)
Garlic cloves
Dry white wine
Chicken stock
Flat-leaf parsley
French bread or any crusty bread to mop up the juice

Wow I had no idea how expensive halibut is! I think I should have just halved this recipe since I made it for myself, but now at least I have leftovers...I wonder if this would freeze well? I guess I can try and see what happens. The bread was great for dipping in the broth/juices and for filling up that carb crave! This has to be a pretty healthy dish because of all the veggies and fish. There really wasn't much sausage and I would have doubled it because there was so much fish. This was a good soup but I have so many other soup recipes that this one is lower on my list to make again. Definitely worth trying though! My next installment will be on either Saturday or Sunday, so stay tuned!


Tuesday, September 15, 2009

Night 17

Recipe 65
Uptown Down-Home Chili
Matt rating ****1/2

Ground beef
Grill seasoning
Baby portobello mushrooms
Shiitake mushroom caps
Yellow onion
Celery ribs
Red bell pepper
Garlic cloves
Worcestershire sauce
Chipotle peppers in adobo
Ground cumin
Beer (I used Sam Adams Boston Lager)
Black beans
Crushed tomatoes
Beef stock
Smoked Gouda
White onion

This chili made my house smell SO good! It only called to let it simmer for 10 minutes, but I made it a little early and let it simmer for an hour. I really think that helped everything come together to make an excellent chili. The smoked Gouda and chopped onions on top were a great finish. I also made cornbread to go with the chili because you just can't do chili without it! Matt really liked the chili and didn't realize until a few bites into it that there were mushrooms in it. He hates mushrooms because "they're a fungus", but once again he ate the entire dish and gave it a great rating! I am throwing a baby shower next month and we are going to do a soup pot-luck. I think I'll make this chili for it!

Once again we forgot to put the memory card in the camera when we took the picture so I don't have one to post. I'm sure you can imagine what chili looks though!

I won't be cooking tomorrow night since we have dinner at church, and then Thursday Matt has a guys poker night so it looks like I'll be back for the weekend. Happy cooking!

Sunday, September 13, 2009

Night 16

Recipe 59
Chicken in a Horseradish Pan Sauce over Orange and Herb Couscous
Matt rating ***1/2

Ingredients used:

Boneless, skinless chicken breast halves
Chicken stock
Plan couscous
Navel orange
Flat-leaf parsley
Yellow onion
Prepared horseradish
Thyme leaves
Dijon Mustard

Yet another take on a chicken dish...this one actually took me 30 minutes. Maybe I'm getting better in the kitchen, or this was just a pretty easy recipe to make...most likely the latter of the two! The pan sauce tasted more like dijon than the horseradish, but that was fine by me. It was very creamy and tasty, and I've become a big fan of couscous. I would recommend pouring extra sauce on the couscous to make it a little more flavorful though. This was one of the easier dishes I've made and definitely worthy of a Sunday dinner!

I have been absent from this project for a few weeks due to family being in town and then us going out of town, but I'm picking right back off where I left off. I haven't decided on a dish tomorrow yet. I'm going to see if we actually get a rainy cold day and if so I'll make a comfort food meal. I just LOVE this time of year when the weather changes and you can feel that crisp air and watch the leaves falling from the trees! We might have to make a drive through the mountains to get a preview of the colors. This is the time of year that I really love living in this beautiful state.

Night 15

Recipe 269
Big Beef Balls with Bucatini (or spaghetti)
Matt rating ****1/2

Ingredients used:

Course salt
Ground sirloin
Italian-style bread crumbs
Freshly grated nutmeg
Course black pepper
Dry red wine
Crushed tomatoes
Tomato sauce
Flat-leaf parsley
Cremini mushroom caps
Beef stock

This was just spaghetti and meatballs, but homemade! The meatballs were definitely the star of this dish and I will use this recipe to make meatballs again. I made this dish when my family was in town a few weeks ago and they ate it up. Unfortunately the pictures we took were saved to the camera and not the memory stick and we don't have the cord to plug it in to the computer, but I'm sure you can get a pretty good idea of what spaghetti and meatballs looks like.