A busy weekend at the "Mission" house. We've done lots of chores:
- picked out a new color for the outside of our house ("Cargo")
- bought a big shed (the second one down with a window added) to be installed in a couple of weeks
- bought a new mantle for our soon to be re-faced fireplace
- went shopping for tiles for the fireplace (no decision yet)
- painted some of our sort-of recently installed crown molding
- took Payton to his baseball game in South City
- took Darren to lunch at Speederia Pizzeria
- went on a search and rescue mission for Ronaldo at 11:00 pm, finding him at the park several blocks away
- made home-made snicker-doodles
- had a fabulous dinner Saturday night; a scramble-style mixture of potatoes, corn, eggs, onions and turkey bacon
- went shopping for something to wear to next week's Night at the Oscars fund-raising auction at Serra (and was VERY successful)
- pulled out some major shrubbery in preparation for the house painters (see the before photo)
- stained the inside of the front door
WOW! I'm exhausted just reading it! And to top it all off, just got back from grocery shopping for this week's meals....which are:
Sunday: Tortilla Soup (home-made) and corn bread (not home-made)
Monday: Terriaki Chicken & rice
Tuesday: Corn Chowder (home-made) and grilled cheese on sourdough
Wednesday: Spaghetti and garlic bread
Thursday: Crock Nutty Chicken
Continue for recipes:
Crock-Nutty Chicken
From "Saving Dinner" by Leanne Ely - Ballantine Books 2003
1/2 cup peanut butter
6 tablespoons soy sauce
3 1/2 teaspoons onion, minced
2 cloves garlic, pressed
Several drops Tobasco sauce (Oh, yeah!)
1/4 teaspoon ground ginger
6 boneless, skinless chicken breast halves
3 tablespoons honey
1 tablespoon butter, melted
2 cups chicken broth
2 tablespoons cornstarch
Mix peanut butter, 3 tablespoons of the soy sauce, onion, garlic, Tabasco, and ginger.
Spread peanut butter mixture on one side of each chicken breast half. Fold in half; close with small skewer or toothpick. Place in Crock-Pot. In a bowl, mix remaining 3 tablespoons soy sauce with honey, butter, and broth and poor over chicken. cover and cook on low for 4-5 hours.
Remove chicken from Crock-Pot and keep warm. Transfer remaining cooking liquid to a saucepan and heat to a boil. In a small bowl, dissolve cornstarch in small amount of cold water and stir into sauce. Cook for about 5 minutes or until sauce thickens nicely. Serve with sauce spooned over the top of chicken. Don't forget to remove toothpicks before serving!
Crock-Pot Corn Chowder
(from the same book as above)
5 russet potatoes, peeled and cubed
2 onions, chopped
2 stalks celery, chopped (I'll be leaving that out)
2 cans corn, undrained
2 tablespoons butter
1 can chicken broth
1 cup milk
In a Crock-Pot, add everything but the milk and cook on low for 8-9 hours. Add the milk and cook another 30 minutes, then serve it up.
The fireplace is going to look perfect. Love the colors for the outside and the stain on the inside of the door. Good choices.
Posted by: Mom | November 05, 2006 at 10:48 PM