Wordless Wednesday: Promotion

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Free Drinks and Free Money

Not exactly the running I should be doing ...

 Anyone want to have a coffee with me?

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Menu Plan Monday: I let my daughter pick

This is what the menu looks like when I ask for my daughter's input. Not bad on the days I have her. We're in the process of packing up for a move at the end of the month, so I'm trying to keep most meals to one skillet or so. Last week's menu bleeds into this week.

Monday: Asian Orange Chicken (I cheat and use Fresh and Easy Orange Peel Simmer Sauce and didn't bread the chicken (paleo friendlier) -- that makes this meal 30 minutes or less)
Tuesday: Skirt Steak with Arugula Salad - also 30 minutes or less
Wednesday: Leftovers for me
Thursday: Beef and Bean Chili Verde (she's finally getting tired of this one, but it's so quick and easy). Dessert of African Fruit Fool (adapted -- no papaya for me, no coconut for her, homemade whipped cream is the BEST)
Friday: More Chili Verde...
Saturday: Today is the day I planned to go to storage unit, clean crap out of it, load it with boxes that I won't need immediately. Perfect day to use the crock-pot and this recipe for Casablanca Chutney Chicken. Absolutely delish! And tastes better the next day. Serve over couscous (or not to keep it Paleo).
Sunday: It's Cinco de Mayo! Using one of the meals my father taught me -- Turkey (Chicken -- why can't I find turkey legs in the store anymore???!!!???) Mole with Spanish Rice

What are your favorite one pot meals?

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Disney Cruise Line Recipe: Grilled Tuna with Truffle-Infused Potato Risotto

I loved dining at Palo, but did not try this particular meal. Now I need to go buy some tuna steaks and substitute in some Paleo friendly risotto. Don't forget steamed veggies on the side. And for mom, some Moscato :)
Grilled Tuna
Ingredients

•  4-6 tuna steaks
• salt and pepper to taste
• olive oil
• lime juice

Directions:

1. Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
2. Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
3. Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

Risotto (adapted from Cynthia Underground)
 Ingredients

1 head cauliflower

1/2 tablespoon olive oil (or truffle oil if you have it) to taste olive oil

1/2 tablespoon (grass-fed) butter or coconut oil

1/2 small onion (Diced)

1 cup chopped zucchini

1/2 cup grated parmesan cheese

1  garlic cloves (Chopped Fine)

1/4 cup cream or 1/4 cup milk (Coconut cooking cream could also do for it not coconut milk though)

1/4 cup chicken broth

1/2 to taste fresh parsley (Garnish)

1/2 to taste salt & pepper (To Taste)

Directions

1. Make the Cauliflower “Rice”. Using a food processor grind the fresh cauliflower until it is rice size.
2. Steam or Microwave for 5 Minutes.
3. Use a strainer if necessary to press out any addition liquid. Set Aside.
4. Saute the onion and garlic in the olive in a frying pan.
5. Add zucchini cook for 3 minutes.
6. Add “rice”, salt & pepper, cream and broth.
7. Cook until it starts to reduce approximately 8 min, add parm. cheese; stir.
   Voila, your done. Very easy. I like to toss some fresh chopped Italian (Flat Leaf) Parsley right on top before serving. This makes a great hearty main course dish. 

 Bon appetite!

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Menu Plan Monday: Downsized

My daughter is spending most of the week at her dad's this week (at least that's how it seems) and last week I think I only cooked twice. So I don't have recipes this week. Sunday and Monday

Sunday: Baked Fried Chicken (recipe coming) with mashed sweet potatoes (paleo friendly, had to figure out how to replace the butter, personally tweaked recipe coming) and (Fresh & Easy) Mediterranean Roasting Vegetables
Monday: White Bean Chicken Chili (recipe coming)
Tuesday: Salad
Wednesday: TBD
Thursday: Dinner out
Friday: Steak Fajitas
Saturday: Leftovers

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Wordless Wednesday: Cosplay

See my full set on flickr and be sure to check out Lady Antonia Stark's set too.

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Comments Open: Why Do You Bounce?

Lonely Beach Ball (Photo credit: JasonTromm)

I really would like people to stick around more, leave a comment, have a conversation, troll through the archives. You know, all the things you do on other blogs.

So, help me out, if you care. Why do you leave?

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Menu Plan Monday: Holy Week

Well, it’s Palm Sunday and the end of our Spring Break. My daughter had a good transition night. I hope this translates into a good (stress-free) morning. It’s getting pretty late, so this will be quick. The last few weeks have kind of sucked and I’m still processing them. Today was the first time that I went grocery shopping in two or three weeks and most of it was for Easter.

Sunday: Salmon, baked sweet potato, and California style vegetables
Monday: Beef fajitas – I’ll be eating the meat and veggies, no tortilla … I might have to buy more meat
Tuesday: Chicken and … sweet potato. I have jerk seasoning and I do love that Claim Jumper recipe. Not being able to do rice, beans or lentils is starting to suck. Though if I can find some spaghetti squash I’ll try this Lemon Chicken and Broccoli recipe.
Wednesday: Leftovers
Thursday: The night Christians remember the Last Supper. I haven’t decided what I am going to cook yet. I would love to try Gumbo Z’Herbs, but I’m not sure most of those greens can be found in my local grocery store.
Friday: Tilapia and Green Beans – minus the flour.
Saturday: YOYO, I have a rack to prepare.
Easter Sunday: Crowned Rack of Lamb, Maple Bacon Brussels Sprouts, Roasted Sweet Potatoes, and Lemon Cake Trifle for dessert (definitely not Paleo! But hey, it’s Easter).