Category Archives: This Week’s Eats

This Week’s Eats – 1/8/12 Edition


Happy New Year! I know, I’m a week late, but better late than never… After what I’d consider a full but not totally chaotic Christmas break, I’m back. The holidays were filled with family, fun, and food. I also found great satisfaction in being able to spend time in the kitchen, crafting and cooking, blending and baking. Bread, cookies, candy, appetizers, snacks and more were enough to add seasoning to the season (and a couple of extra pounds of body cushioning — oh, well! Just protection against the cold of January, right?). Oh, and thanks to the thoughtfulness of my dear husband, I was the happy recipient of the new Cook’s Illustrated Cookbook. 2000 recipes… let the fun begin!

Here’s what we ate this past week. Nothing fancy, but delicious nonetheless.

Monday brought the Rose Bowl which means dinner was comprised of snacks. You can’t argue with tradition!

Cheese Ball, Cheese & Sausage, Cheesy Potato & Chicken Baked Roll-ups, Chex Mix, Kettle Corn, Taco Dip, and Reuben Dip 




Chicken & Broccoli Alfredo




Mushroom, Bacon, & Carmelized Onion and Mushroom, Sausage, & Pepperoni Pizza


This Week’s Eats – 12/10 Edition


It’s been another fun week around here!

Bacon-wrapped Chicken


Beef & Been Taco Casserole

This is one of my ultimate favorite go-to recipes — easy, less than 20 minutes of hands-on time, and delicious! Served with tortilla chips, lettuce, sour cream, and extra salsa along with a side of rice mixed with sour cream and about 2 tsp. of Penzey’s Arizona Dreaming seasoning. (the pic is next day leftovers)


Chicken & Noodle “Stew”


Stromboli Blossoms

I made a batch of pizza dough with the full intention of ham and cheese stromboli. What happened was this creative experiment. I rolled out the dough into a rectangle about 32 inches long and 8 inches wide. I cut 4 pieces of string cheese in half and placed along the long edge. Then I cut the dough into eight strips, added ham slices, salami slices, a sauteed mushroom-olive-parmesan-cream cheese-mayo mixture, and a bit of cheddar, and rolled each strip up (starting with string cheese end). I pinched the dough around one end and stood up on the baking stone, baked at 400 degrees for 25 minutes, and there you have it.

Coming Monday…

a sweet Christmas treat: fairy food!

Have a great weekend!