It was another hot one in the finger lakes today… So I didn’t want to use my stove. But with my grill needing a propane refill I figured if I was heating up my kitchen it better hit the spot.
So I cooked up an old favorite, Mac and cheese! I used whole grain elbow noodles and tossed with 1 tablespoon of unsalted butter, 3/4 cup 1% milk and 2 tablespoons flour. Stirred util thicken and then added 1/2 tps ground muster, pinch black pepper and 3 different cheeses (1/4 cup each):
Sharp white cheddar
So many pretty cheeses!!!
Stir until melted and you can keep warm until ready to serve.
I then sautéed zucchini in 1 tablespoon olive oil just until soft.
For protein I marinated chicken breast in a balsamic honey salad dressing for 8 hrs (started marinate before work this morning) and baked for 30 minutes at 350 degrees. It was great because I popped the chicken in the oven and made the Mac and cheese so dinner was finished all at the same time!
Heating up the kitchen was well worth it… We just had to eat dinner on the deck while the kitchen cooled down ( I know, rough life right). Not picture was the no bake cookies, which was a nice cold treat, obviously enjoyed was a cold glass of milk!
Don’t be afraid to heat things up!
After a loooong and hot day at the state fair (celebrating my niece’s birthday) I kept dinner simple tonight.
I marinated cube steak in olive oil, garlic and balsamic, then grilled them up. Served with baked sweet potato and sautéed snap peas!
It’s possible to have healthy and convenient dinners… It just takes a little planning 😉
Glad I could help!
Another winner tonight! On the menu was zoodles (zucchini noodles). I haven’t made zoodles much in the past but they have been frequenting my dinners this summer. All you need is a peeler that allows you to get a continuous peel.
My peeler actually has too thickness options.
I’ve used both zucchini and yellow summer squash to made my zoodles.
Always rinse the zucchini (or yellow squash) and slice off the ends of the vegetable before peeling. I usually peel over a strainer so I can rinse the zoodles again afterwards.
Once the zoodles are rinsed they are ready for anything; add to a salad, replace a pasta dish, sauté for a nice veggie dish with some protein.
A chef’s note: don’t used in a dish that entails a lot of mixing, once the zoodles are cooked they break much easier.
Finished product. So don’t be afraid to “zoodle up” life!
I’m a little late getting this up ( but… better late then never). I had a great last weekend of August and spent it with my family.
Friday evening I baby sat my nieces (or as my sister calls them the cubs). This included making pizza with my soon to be five year old niece.
She was a little nervous about the “brown pieces” in the dough until I explain what flaxseed was and that it adds fiber and good oils to our pizza.
Baby Brielle supervised.
On Saturday I attended the great NYS Fair to watch my brothers show their dairy goats (yes there are dairy goats and meat goats). This was a showmanship class which means the kids where evaluated on the cleanliness of themselves and their goat, how well their goat leads and their knowledge about goats (specially the goat they are leading). No my brothers didn’t win but they were towards the top of the class and still received blue ribbons.
The two with the glasses are my brothers. My brother George has the white goat (called a saanen) and my other brother William has the brown goat ( called a oberhasli).
Finished our day with a butter scripture selfie (and possibly ice cream 🙂
Rounded off the weekend on Sunday learning how the can sauce from my friend Libby (to tame my garden tomatoes, read my previous post to understand).
I would share Libby’s recipe… But it’s not mine to share. If only you could smell through pictures 😦
Hope readers enjoyed their last August weekend as did I.