Are You a List Maker?

I am. I love the satisfaction of crossing things off my to-do list(s). Even though I am a "gadget girl" with a Blackberry, a Droid and a laptop in almost every room, all fully equipped with programs prepared to manage my entire life three times over, I still have a paper list and a pen handy everywhere. I set electronic reminders for work and personal, and yes, you get that small sense of completion when you click the completed tab, but it just isn't the same.

My Mother never made a grocery list while I cannot shop without one. I walk out of the grocery store with a buggy full of "stuff" and not one single item that I need. My real treasure is to find a buggy in the store where someone has left their shopping list behind. I love to see what other people put on their lists. Another weird habit I have is looking to see what other people are buying. I hate to get in a line where there is no wait, I want to see what the people in front of me are buying. I know, maybe I should get a life.

I am a creature of habit. I find comfort in doing the same things at the same time every week. On the weekend I make my menu for the week and then create my shopping list from there.
One really neat feature with the smartphones and one I truly love even though it does not involve pen and paper is sending my list to my phone and clicking to cross off items as I put them in the buggy. No more having to keep up with a pen and paper in the store.

Supper last night was another casualty of this stormy weather pattern we are under right now. Once again I had planned to grill out but the rain came at the wrong time. So, we just stayed in.
Same meal just done in the oven.

Dry Rub BBQ Chicken*
Fresh Creamed Corn
Sauteed Green Beans
Roasted Red Potatoes

Dry Rub BBQ Chicken

3 - boneless skinless chicken breasts
olive oil
juice of 1 lemon

3 Tbsp. brown sugar
2 tsp. dried thyme
1 tsp. kosher salt
1 tsp. pepper
1 tsp. chili powder
1 tsp. dried oregano
1 tsp. granulated dried garlic (or garlic powder)
1 tsp. onion powder
1 tsp. grated lemon zest
1/2 tsp. dry mustard
1/2 tsp. celery seed
1/4 tsp. cayenne pepper (optional)

Cut chicken into strips (3-4 per breast, depending on size). Coat heavy pan with olive oil. Place chicken in pan and sprinkle with additional olive oil and lemon juice.
Combine dry rub and sprinkle 1/2 over the chicken. Bake at 425 or grill 15-20 minutes and turn over. Sprinkle remaining rub over the other side and continue to bake or grill until juices run clear, approximately 15 minutes.

So, Until Tomorrow...........
S~~~

Fall Cooking

I have been in a mood to bake lately. Fall always does that to me. I love trying new recipes for the upcoming holidays and parties.
When I came across this recipe online recently I decided it was the perfect muffin for these cool fall days we have been having. Not to mention that it has almost 5000 (yes, five thousand) five star reviews.
It always seems like I buy more bananas than we use anyway, so this would help keep me from my wasteful ways. I hope to make them this week, if you beat me to it, let us know!!! (I love comments, I love comments, I love comments!!!!!!)


Banana Crumb Muffins

1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 bananas - mashed
3/4 cup sugar
1 egg - lightly beaten
1/3 cup butter - melted
1/3 cup packed brown sugar
1 tsp. vanilla
1/2 tsp. nutmeg
3 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
2 Tbsp. butter

Preheat oven to 375* . Lightly grease 10 muffin cups, or line with muffin cup liners. ( I always use muffin cup liners)

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, melted butter, vanilla and 1/2 tsp. nutmeg. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until they test done.

What are you planning to bake for the holidays? I would love it if you could share some of your tried and true as well as any new recipes you might be test driving.

I know I have been lax about posting our supper menu. Mostly because I have been in a rut of making meals that are already posted.
Last night I wanted chicken tenders, only I needed a recipe I could bake. We like the grilled chicken tenderloins at Cracker Barrel so I had that in mind as I put this recipe together. They turned out nice. Something I will make again for sure.

Baked Chicken Tenderloins

8 - 10 chicken tenderloin strips
4 Tbsp. olive oil
2 Tbsp. lime juice
1/2 cup orange juice
1/4 cup honey
1 clove minced garlic
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. red pepper flakes

Pour the olive oil in the bottom of a square Pyrex dish. Place the chicken in the dish. In a small mixing bowl or measuring cup combine the lime juice, orange juice, honey, garlic, oregano, salt, pepper and red pepper flakes. Set sit for 10 minutes. Pour over chicken.
Bake at 400 for 25 minutes or until the juices run clear.

So, until tomorrow............
S~~~

The End Is In Sight

Well, last night it ended...... We sadly watched our last available episode of LOST. We actually thought we had 2 more discs and they turned out to be bonus footage. What a major let down.
The good news is now I am back to blogging more faithfully.
LOST has truly consumed us. We can't wait for the 5th season to come out on DVD in December.
Note to self: Finish Christmas shopping in November.
The 6th and final season is set for January or February 2010 so we will probably watch it in real time. I emphatically say it is the best television series ever created. (This from a true Cagney and Lacy fan).

Ok, so I seem to remember this was a cooking blog, right? So, it must be time to start cooking again. Quick meals were the norm during our LOST stage. I have almost depleted all of my freezer meals so those will have to be replenished as well.

I have always had an interest in the Once A Month Cooking (OAMC) concept. Even started a folder of recipes at one time. The idea is spend one weekend a month and freeze meals for the coming month. The only problem is I don't want to spend an entire weekend in the kitchen. Even as much as I love to cook that is a bit much. So, I prefer to double up on entrees that freeze well and have them in reserve for those days that time will not permit anything more.
What might be fun though is to have a few friends join me in the kitchen and we could work together and divide our efforts.
Let me know if you have any experience here, I would love your input.

Here is a OAMC recipe that I plan to try soon:

Orange Glazed Chicken (OAMC)

8 boneless skinless chicken breast (or whatever your family prefers)
2 cups French dressing
3 cups ginger ale (do not use diet)
2 cups orange juice
2 tsp. cornstarch
1/2 tsp. red pepper flakes

Marinade chicken in French dressing in refrigerator for at least 1 hour, overnight is even better.
Remove from marinade and brown in a small amount of vegetable oil over medium high heat.
Combine ginger ale and cornstarch. Divide chicken in what ever proportions work well for your family. Divide sauce and pour over chicken. Cool and freeze.

On serving day:
Take chicken out of the freezer in the morning and place in the refrigerator. When ready to cook, preheat oven to 300* and bake 1 - 1/2 hours, basting at least twice during cooking.
Serve over rice.

Supper here tonight was Shrimp Pitas*. Something light and refreshing for the last of July.

Shrimp Pitas

2 cups frozen salad shrimp - peeled and deveined
3 radishes - chopped fine
1/4 cup finely chopped onion
1 small cucumber - peeled and chopped fine
1 tsp. lemon juice - fresh if you have it
1 tsp. Old Bay
1/4 tsp. sugar
3 Tbsp. Ranch dressing

Combine all ingredients and chill.
Serve in pita pockets with very cold finely shredded lettuce.

So, until tomorrow............
S~~~

Betty's Birthday

Today is Ground Hogs Day. I am so pleased the ground hog has a day. I am still waiting for Working Women's Day. At any rate apparently the ground hog has a knack for forecasting weather and according to the famous Phil in Pennsylvania we are looking at six more weeks of winter. Imagine that.

Truthfully, today would have been my Mother's 78th birthday. Sadly, she passed away March 5th, 2002. She lost her life to something much bigger than the little 90 pound woman she was, cigarettes. I hate tobacco in all forms. In a two month time period both Ronnie and I lost our Mothers, both due to smoking. Lacy lost both Grandmothers as a sophomore in college, first she came home for Christmas to a funeral and then spring break brought another funeral. Forgive my sadness, it overtakes every year on this day. I guess our generation will always struggle with mother/daughter relationships, even after they are gone.......................

Supper tonight was one of my favorite chicken dishes. A fairly quick dish if you use the thin chicken breast or the tenderloins.

The menu went something like this:

Crispy Baked Barbeque Chicken*

Caramelized Brussels Sprouts and Onions

Green Beans

Hashbrowns

Reese Cups (for me, because I needed them)

Crispy Baked Barbeque Chicken

4 - boneless skinless chicken breast (thin and fancy style)
1/2 cup fine bread crumbs
1 Tbsp. brown sugar
1 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. dry mustard
1/4 tsp. celery seed
1/8 tsp. cayenne
1/4 cup melted butter

Combine all ingredients except chicken and melted butter in a plate or bag to shake. Season chicken with salt and pepper. Immerse chicken pieces in margarine, then roll or shake pieces to coat them. Arrange chicken and so pieces don't touch on a baking sheet lined with foil and sprayed with Pam. Sprinkle with any remaining crumb mixture. Bake, uncovered, in a 375* oven for about 50 minutes or until tender. DO NOT TURN.

**To give this more BBQ flavor and cut down on the fat you can dip chicken in BBQ sauce instead of butter. I have done this with John Boy Sauce (John Boy and Billy's Grilling Sauce). It is the right consistency.**

So, until tomorrow...........
S~~~