Many thanks to fellow cooking enthusiast Mel P.! She blessed me with a beautiful jar of pepper sauce and some home-grown collards. The only thing better than being given collards is being given COOKED collards, and that's what she delivered. They were delicious-- so clean and fresh. (Mel, feel free to leave your recipe in the comment section!)
My always-quick-to-crack-a-joke husband frantically called me out of bed on Sunday morning with "Karolyn! Karolyn! Quick! Get the camera! I've cooked breakfast." It made me laugh, but he was super-serious about getting his grits and eggs (with a side of sausage) on my blog. I love that man!
Sunday: We were taken out to lunch by my parents (a.k.a. the BEST 2 people in the world-- they totally spoil us!), and for dinner we almost finished up KSDSESTDPB (recipe here).
So on to the cooking...
Monday: Cubed steak venison, collards, and rice and tomato gravy
(The gravy tasted really good, though it looks like a glob.)
Tuesday: Chicken Poppyseed (recipe at bottom), collards, and rice & tomato gravy
Wednesday: leftover hodgepodge
Thursday: Take out (Planned since Sunday so no finger-pointing!)
Friday: Taco night!!! Is this really cooking? Heck yeah!
Instead of regular tacos, we did more of a Frito-pie dish. Very good and the kids had a lot of fun. We used turkey and shredded chicken (leftover from earlier in the week) for our meat.
Saturday: Pulled pork (leftover from Thursday's take-out) and home-made cream-cheese mashed potatoes. The kids (had 6 tonight) had grilled cheese and mashed potatoes.
I bought some new potatoes today because next week we're having King's Pie . Lee saw them on the counter and asked if I would please make him some mashed potatoes. "Of course I will! Can you wash and cut them for me?" Boom-yow! I hate cubing potatoes so it worked for me (and 1/2 of Monday's evening meal is finished!).
Chicken Poppyseed
Boil, cool, and shred chicken (or use grilled, fried, or rotisserie). Blend one large can of Cream of Mushroom Soup with 1 block of Cream Cheese. Add poppy seeds to mixture.
Slowly stir mixture into chicken a little at a time so as not to get it too soupy. You'll want it very wet, but not soupy. Top with crushed Ritz crackers and butter and more poppies.
Bake @ 350 until it's bubbly.
Chicken Poppyseed
Boil, cool, and shred chicken (or use grilled, fried, or rotisserie). Blend one large can of Cream of Mushroom Soup with 1 block of Cream Cheese. Add poppy seeds to mixture.
Slowly stir mixture into chicken a little at a time so as not to get it too soupy. You'll want it very wet, but not soupy. Top with crushed Ritz crackers and butter and more poppies.
Bake @ 350 until it's bubbly.
Happy cooking and happy eating!
Fantastic! I can't remember all of our meals but the great thing is we ate them all at home and not once did we get take out! I am sure I posted on FB :) It sure has been a great week of cooking! I do remember that Sun we had collards and black eyes, of course, with cornbread!
ReplyDeleteThe collards were quite simple actually.. I added half a jar of my pepper jelly to them about 30 minutes before they were done. Added sea salt and a little sugar (to cut the bitterness). Looks like I should have made cornbread to go with that meal hahahah
ReplyDeleteLove ya,
Mel P