 Sure, we have chicken, as well as a game hen, on the menu this week, but calm down. We are not eating this particular dude. He was one of the many (bazillion) chickens we saw on Kauai on our vacation (see post below). I like my chickens from the store. I think I have discussed this before, but when I was a kid, my parents and some friends had a "back to nature" year. One of the things they did was to raise chickens. NEVER AGAIN. I would love to have fresh eggs but plucking chickens is not fun.
I have a fairly simple week of meals planned, because I think it's going to be a busy week. Sunday: Chili and cornbread. I saved a large tub of chili from the batch I made during the week of 11/2, below. We have a full day tomorrow so it will be nice to just heat dinner up, along with some of that Jiffy packaged cornbread. Monday: Apple & Sage Pork Chops. If you haven't tried the McCormick "Recipe Inspirations" packages, I do recommend them. Basically, there are six little packages of spices, with a recipe on the back. We have tried several of them and this is my favorite. Mr. L also likes the fajitas. Sure, I have most of these spices in little jars, but it's really fast and convenient having it all together. This is not a paid endorsement. I just like them. This recipe is good with roasted red potatoes and acorn squash. Tuesday: Southwestern Shells With Chicken and Corn. This is a really good recipe that I found on the back of a box of Golden Grain pasta. Obviously, I'm not the only one who liked it; I have linked it to Allrecipes.com. It's good with a cherry-tomato, avocado, and cilantro salad. Wednesday: Fish, rice, baby bok choy and squash. Thursday: Game hens, fancy veggies, and rolls. This time, I will attempt to make my veggies look more like the ones that my daughter did. I have just got to cut back on cheese. Friday: Pepperoni Pizza Bread. Doesn't this look good? I can't wait to try it. Think I will add olives and mushrooms, and a salad. Saturday: Turkey meatballs with sauteed peppers over noodles; zucchini; salad. Again, try the Safeway brand of frozen turkey meatballs. They are great. Have a great week!
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Mr. L and I just went on a little vacation -- to Kauai. We had never been, so we were really curious about it. It is beautiful. There are many jagged, green, mountains, so the views are dramatic. We stayed in Princeville, but spent considerable time in Hanalei. We had a wonderful time seeing friends. Aside from the dramatic scenery, I really got a kick out of the chickens. Yes, the chickens. Kauai has chickens everywhere -- and I mean everywhere, from the streets, to the resorts (no matter how fancy), the hiking trails, subdivisions . . . you get the picture. Years ago, my dad told me how a rooster had stolen a sandwich he had set down while golfing. He wasn't exaggerating, I could see. One of my favorite stops was at Kauai Nut Roasters. Not only can you sample everything, but the service was friendly and the products fantastic. I took these back to Hilo as gifts and they were very well-received. Favorite restaurant? Hands down, The Dolphin, for scenery, food, and service. Here are some of my favorite photos.  Apologies for not posting a "What We're Eating" menu last week. We went to Kauai (more about that, later) for a vacation. What a pretty place!
This week will be easy, since we have Thanksgiving. Well, easy for me, since pal NJ is cooking the turkey, and I'm taking the side dishes. Let's talk turkey. Is anyone else just really sick of all of the "leftover turkey recipes" on the Internet right now? Yesterday I saw a recipe for "Thanksgiving Nachos," complete with dried cranberries on top. No, thank you. Does anyone really mind eating the leftovers, on Friday? And on Saturday, aren't turkey sandwiches just dandy? I freeze the rest of the bird, after Saturday, and pull it out for sandwiches or to throw in casseroles, later. Here is a Thanksgiving leftovers story. One year, after Thanksgiving, we came home from shopping and my mom was brimming with excitement. Mom: I've just made the BEST turkey leftovers. Us: Really? Okay. So, we sat down, and she proudly carried a big casserole dish to the table. What was in it? Layers of: Mashed potatoes, mashed yams, green bean casserole, turkey, and stuffing. The layers were repeated, and it was topped with gravy. On the side, of course, there was cranberry jelly. So, yes, she had taken the leftovers, and basically smashed them together like a big leftovers lasagne. I tend to have a smart mouth, but even I had the sense to not point this out. I had heard the "starving children in China" lecture many times at that point. So, we shut up and ate the smashed leftovers casserole. Here is what we'll be eating, this week. Nothing smashed. Sunday: Chicken Tortilla Soup. Mr. L is getting over a cold and spicy stuff seems to help. I use 1 1/2 cups of chopped potatoes in mine, rather than pasta, but both are good. The leftovers are great. Monday: Pork loin, home-made macaroni and cheese, steamed broccoli and salad. Tuesday: Meat-Cheese roll (recipe below), leftover macaroni and cheese, and salad with Italian dressing. Wednesday: Spicy Tuna Roll Salad. This is a great recipe from Good Housekeeping that works beautifully with either fresh fish or good-quality canned tuna. Thursday: Thanksgiving. We're going traditional -- turkey, gravy, mashed potatoes, dressing, rolls, squash, green beans and pie. Friday: Well, leftovers, naturally. Saturday: Turkey sandwiches. Back to the Meat-Cheese Roll. This is a recipe I have had for many years. Unfortunately, it is not on Sargento's website, but it should be. Sargento Cheese Meat-Cheese Roll 1 1/2 pounds ground beef (I use turkey) 1 egg 3/4 cup Italian style bread crumbs 1/2 cup finely chopped onion 1 can tomato sauce (I substitute pizza sauce) 1 t. salt 1/2 t. pepper 2 cups (8 oz) Sargento shredded Mozzarella cheese Combine the beef or turkey, egg, bread crumbs, onion, 1/3 cup of the tomato or pizza sauce, salt and pepper. Mix well; shape into a flat rectangle about 10" x 12" on a piece of wax paper. Sprinkle the mozzarella evenly over meat mixture. Starting with the shortest end, roll up jelly-roll fashion and press ends of roll to seal. Bake in a shallow baking pan for one hour at 350. Drain off excess fat. Pour remaining sauce over roll. Garnish with more cheese. Bake an additional five minutes, or just until cheese starts to melt. Serves 4 - 6. Happy Thanksgiving, everyone! 
Feast your eyes, folks, on the Fresh Catch Wasabi Sandwich from Annie's Burgers in Kainaliu, Hawaii. This one featured mahi mahi. This baby made my Top 5 Best Fish Sandwiches Ever list. Sure, the fish was fresh, and naturally, they make their own pickles and sauces and yes, they source locally-grown vegetables, and of course, that purple potato salad was amazing. But here was what put this sandwich over the top: That tempura onion ring on top. That just totally made the sandwich. It's no surprise that Annie's has collected the "Best Burger in West Hawaii" awards in 2011 through 2014. Mr. L and I also sampled the Chicken Guacamole Sandwich, which was fantastic. I loved their guacamole, the grilled chicken, and the home-cut fries. Here is a photo: 
Service was great. The bathrooms were spotless. Everything is clean, bright, and cheerful. Try to head for the back section, where there is a view -- and trees, coming up through the floor. Open every day, 11 - 8. Mango Court, 79-7460 Mamalahoa Hwy #105, Kealekekua, Hawaii. (808) 324-6000. 
Sailfish, kabocha squash, and mac-and-cheese.
Happy Sunday! I hope everyone is having a relaxing weekend.
First off, the above. Last Wednesday was supposed to be salmon here, but KTA Kailua had SAILFISH. Wow. We had to get some. In case you run across some and want to try it, it is very meaty. I'd say it has a little similarity to ahi but is meatier, overall. The recipes I had recommended a marinade, so I did so in mix of shoyu, olive oil, ginger, sherry, and garlic. I then just pan-fried it for about four minutes on each side and served. Also pictured: Another chunk of that kabocha squash from the neighbor. We are STILL EATING IT. There is one small piece left. That thing was a monster. Best. Squash. Ever. Today, the last cooked slice is becoming a cream of squash soup for lunch, along with toasted cheese sandwiches. So what shall we eat, this week? Sunday: Shrimp tacos with black beans, tomatoes, cilantro and guacamole; spicy oven fries. Recipe note: I like to saute' the shrimp in a little olive oil and garlic and sprinkle with this "Arizona Dreaming" spice mix I get at Penzey's.com. It gives a little kick but mostly great Southwestern flavor. Monday: Garlic chicken (see the link for the back story on this one), salad. Tuesday: Lasagne Soup and Three-Cheese Breadsticks (found those at Wal-Mart). Mr. L remarked yesterday that it is getting chilly enough for soup, again. This is a very hearty soup and I think it's even better the second day. Wednesday: Salmon, rice, and steamed broccoli (yes, the salmon we were supposed to eat last Wednesday). I'm changing it up, though, and putting chopped artichoke hearts, a touch of lemon juice, a little low-fat mayo and some capers together. Spread that on top of the salmon, and broil. Thursday: Stuffed Peppers; salad. I'm going to substitute ground turkey for the beef, and I'm also adding some peas and mushrooms to the rice-meat mixture. We use "hapa" rice here, which is a mixture of brown and white rice. Friday: EASY night. Let's get pizza, toss a salad, and watch a movie. Saturday: Mahimahi sandwiches (toast the bread) and coleslaw. Have a great week. Remember to thank a Veteran! Kabocha Squash!  Isn't that squash a beaut? It was a gift from a neighbor. We already started in on it, but we'll be finishing it up, this week. It's incredibly sweet. The neighbor grew them near a fence, which turned out to be a great way to do it, because they need room to spread out. These guys just climbed the fence.
I forced myself to go freezer-diving this morning, because it's probably time to use some things up and make room for new. This is never my favorite activity. However, I did unearth some pork roasts, salmon, chicken thighs and breasts, chicken stock, and way too many mixed vegetables. I also found those mini French bread loaves from Costco that I just KNEW were in there, somewhere. That freezer treasure won't do the whole week, but it gets us off on a good start. It has been rainy on the island -- even in Kona, yesterday. That put me in the mood for heartier food, as you will see, below. Now watch: The sun will come out and we'll be sweating while eating, all week. Sunday: Chili with tortilla chips and avocado. Note: I cook four bacon strips with the meat here, for additional flavor. I also substitute pinto beans for the "chili beans." This is a very mild chili, so you may want to add more heat. Just need some football to go with. Monday: Pork sirloin roast, twice-baked potatoes, and steamed broccoli. Tuesday: Chicken Pot Pie; salad. This recipe, originally from Sunset magazine, is great because it goes together quickly and it's not so heavy. Wednesday: Furikake Salmon, kabocha squash, and rice with peas and mushrooms. Furikake seasoning is delicious stuff. I have to buy the kind that doesn't have MSG, but it's out there. I liked the spelling in this advertisement ("plane old white rice"). Thursday: Tomato & Basil Chicken (the basil is going nuts in the garden, so this is perfect) and French bread. Friday: Turkeyburgers and fries. I like the Jennie-O brand of turkeyburgers. Saturday: Bobby Flay's Baked Spaghetti. This is a favorite of Mr. L's. Just toss a salad to go with. Aloha, and have a great week, everyone! |
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