Category — Recipes

Did anyone else visit the super-duper newly reopened Fry’s grocery store at Tatum and Shea this past week for their grand opening? Marissa and I went on opening day – crazy idea! We actually had a good time even though there was no parking (I guess we could have used the new valet service and had the car washed, but no) so we parked along the back wall of the store. The store is amazing! And the grand opening deals were as well. My bill was $158 and I saved $171! Dave hates it when I say, “Wow, look how I saved more than I spent!” But I couldn’t help myself… sashimi-grade ahi tuna, whole prime rib, white asparagus, and Kobe ground beef… all at amazing prices! I think he felt a little better about it when we enjoyed some of the ahi in the delicious Southwestern Ahi Tuna Tacos the other day. And then again last night, when we devoured some of the white asparagus and Kobe beef in this supremely tasty meatloaf. And my guess is that he’ll be even more pleased with me when we share the prime rib steaks with my dad and Sloane tonight! Score!

The Kobe ground beef I purchased is actually 50% American Kobe and 50% regular ground beef and was sold in 1-pound packages for only $3.99/lb. If it was true 100% Kobe and I paid 100% regular price, I would not have used it for meatloaf! So what is Kobe beef and why is it such a big deal with a big price? Here is a LINK to a funny, irreverent, and entertaining article by  Brett Martin in Details magazine. It was what inspired me to create this recipe, just keep in mind the price I paid for my 50% American Kobe beef as you read, so as not to consider me a donkey’s behind, as Mr. Martin would suggest!

This recipe is perfect for whatever combination of meat you prefer, whether that is all beef or a mixture of beef, pork, and or lamb. Since only Dave and I were home to enjoy it, I used only one pound of meat and a smaller loaf pan. To serve a family and use a standard loaf pan, just double the recipe and increase the cooking time to 70 – 75 minutes. Serve it atop roasted garlic mashed potatoes with sautéed vegetables on the side and even your own mother will be proud and a bit jealous of your mastery of meatloaf!

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If your house is anything at all like mine, then you’re always waiting for that last person to get home before dinner can be served, or finish being made. All of the components for these tacos need to finish at the last minute. Although not as hard or as much of a pain as it sounds!

You can prep everything for the salsa well ahead, just don’t dice or mix in the avocado until the last possible moment. The slaw and its dressing can also be made well ahead, don’t mix together until just before serving though, or it’ll get soggy.  And the spice mix for the tuna should be ready to go, but since the tuna only takes a couple of minutes to sear, again wait until the very last moment.  As proof of how far ahead it can be done, I had plenty of time to prep everything, take and Photoshop the picture of the prepped stuff, and write this entire blog post and recipe, while waiting for that elusive family member to arrive… maybe I’ll call now and begin my nagging … “What time DO you think you might be home? We are hungry!”

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The filet mignon that was served to us at the Larry Fitzgerald dinner on Monday night at Morton’s was huge! All three of us brought home large portions. The beef was already cooked perfectly (of course), so I didn’t want to reheat too much and end up overcooking them. So… panini sandwiches were the perfect vehicle for the perfect steak!

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Believe it or not, I’m still trying to use up the “sweet” wine in our house. In my August 13th post, I used a bottle for a party beverage/punch. Today, I am “disposing” of more…

Sweet Chicken Breast and Fruits on Quinoa

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It’s been a strange week. Dave was out of town on business Friday – Friday. I was in California that first weekend for a wedding (a gorgeous wedding). Then Marissa went down to Tucson for her boyfriend’s birthday (Happy birthday, Alberto!).  And on Thursday, I took Connor up to Flagstaff to begin his sophomore year at NAU (Have a great first day today, Con! Missing you!).

The four of us were never home at the same time, and now we won’t be again until … Thanksgiving, probably (insert sad face here). After all that disruption, what we need is breakfast for dinner. There aren’t too many things that feel cozier than having traditional morning food in the evening.

These sandwiches are delicious with or without the addition of a poached egg. I did four with and four without. Use any cheese you like, but I’m using pepper Jack to go with the jalapeno sausage I purchased at The Pork Shop… so darn good!

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The final recipe for our premiere shot at “Cook Once – Eat All Week” is inspired by nonother than Costco!  I don’t know if you’ve tried Costco’s Sonoma Chicken Salad or not. Honestly, it would be hard not to if you’ve been there during their prime “sample time”. But if you have, you already know how deliciously fabulous it is! They shred and chop up their own rotisserie chickens and package this tangy-sweet delight. With this recipe, you can make your own for much less. I know, I’m saying out loud that there is actually an item at Costco where I can beat their price! Crazy Talk!

My friend and neighbor, Rainey, served Costco’s salad as a spread for crackers the other night and that is what inspired me to “copy” it.  Enjoy it that way (addicting) or as a main course. Either way, it couldn’t be easier!

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Today, in our continuation of “Cook Once – Eat All Week”, we will use the au jus acquired from roasting the chickens two days ago. If you have been using store-bought rotisserie chicken, no problem, it’ll work with trumped-up chicken broth. The filling won’t be quite as rich as when using the au jus, but tasty, all the same. There are also some choices when it comes to the vegetables for today’s chicken pot pie. You can use the standard peas and carrots or a delicious medley called “organic foursome” I found at Trader Joe’s which also includes corn and green beans. Finally, there are options for the topping. Ready-made raw pie crust or puff pastry. I used puff pastry and nearly burnt it while trying to achieve a browner color under the broiler… so be careful with that!

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This is dinner #2 using the shredded chicken from the post two days ago. I like to serve this salad a little warm/a little cold, pretty much at room temperature. When you get home from work, running the kids around, the gym, whatever it is you’re racing in the door from; throw the potatoes in the pot.

Then change your clothes or get the kids set up with their homework, or whatever it is that needs to be done pronto. Then drain the potatoes and set them aside.

Next, in between doing all the things that get in the way of concentrating on making dinner, stop and make the vinaigrette and set it aside. And then when you’re ready to assemble it all; just slice the potatoes, and throw it all together in a bowl and dinner is on that table before you know it.

Please be sure to get one of those people, who always need to be fed, to set the table. I honestly hope you’re not doing that and making dinner, put those kids and husbands to work!

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This is meal #1, using the idea of “Cook Once – Eat All Week”. Yesterday we roasted 2 chickens, shredded the meat, and will use that for several meals. Each meal will be simple to slam together and slap on the table during busy weeknights. Use as many or as few convenience items as you please. For example; roast, peel, core, and seed your own fresh red bell pepper – or use the jarred version. Shred a block of cheese, or buy pre-shredded. Grind cumin seed or use already ground. You get the drift – make it easy on yourself! This takes only a few minutes to assemble and just 20 minutes to bake. Serve with the garnishes or not.

Tomorrow’s shredded chicken dinner will be – Honey Mustard Potato and Chicken Salad.

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I admit, that title is a little misleading, but it is catchy! If you read yesterday’s post, you already know what I am thinking though. One day you cook a large piece of meat and then use that meat all week to make quick-shortcut meals on busy weeknights. Today I shall give you the recipe for the perfect roast chicken. You’ll actually roast 2 chickens and from there you’ll have several options.

The first choice is to cut off 4 pieces of the roasted chicken (preferably 1/2 breast, 1 thigh, and 2 legs) and use those for the first dinner of the week, along with sides of your choice. Maybe mashed potatoes and green beans would be nice. The meat from the remaining 1 1/2 chickens will then be shredded, refrigerated, and used for meals for the rest of the week.

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