You Know You're Having a Good Week When...

1. Your body finally gives in to the Guam gunk and you have a sore throat, runny nose and cannot sleep.
2.  Your child starts having runny poo diapers, running a fever and teething.
3.  Your husband leaves for a week to go back to the States, and because he's having such a great time not being in Guam, he keeps saying things like, "I don't know why we didn't think about having you and Price come too."
4.  You go out to run errands, dressed like a candidate for  What Not to Wear, and realize upon your return home that your zipper has been down for the duration.

And it's only Wednesday....

Anyway, that's where I've been, well there are those things and I got busy keeping up with the Kardashians (OK, I just admitted to the world or at least all 12 of you who read this thing, that I watched that show and when I say watched, I mean watched the whole marathon on E!.  It's amazing what being cooped up inside with a sick toddler will do to you).  I've been too tired and too boring to write about anything.  So needless to say, sickness and cooking for one and a half kind of messed up the menu for this week.  But, it gives me a good chance to get caught up with recipes.

Un-Friending Facebook for Lent

The hardest thing about being so far away from friends and family is being so far away from friends and family. Facebook is wonderful for helping me feel connected.  But in some ways, that connectivity comes with a price.  It's probably a pretty selfish price, but one that makes me feel left out.  I'm always genuinely happy to read about fun Super Bowl parties; family trips to Mardi Gras; cold, snowy weather.  But then I think, "That sounds like so much fun.  I wish I could have been there/done that."  And I forget to be grateful for our beautiful, sunny weather; family trips to the resorts downtown and all the other blessings in my life.  It's almost like I get so wrapped up in what's going on in everyone else's life, I forget to cherish my own life and get out there and live it.

So, this year for Lent, I've decided to take a break from Facebook.  It's not because I don't want to stay in touch with folks, I really do.  I just need to step back and realign my priorities and reassign how I spend my time.  I'm hoping by not being on Facebook as much, it will help me devote more time and energy to my family, myself, the blog, the house.  If you're coming to this blog via Facebook, I hope you'll stay in touch via email or comments left here.

What are you giving up for Lent this year?

PS-  even though there are going to be some posts dated before this one, this is officially my 100th blog post, if this blog were a sitcom, it'd be eligible for syndication.  I'm looking forward to writing the next hundred and hope it doesn't take as long (meaning hope I stay on track of making several posts a week instead of several posts every several months)

Crepes Florentine

One of our favorite places to go for brunch is Infusion Coffee and Tea.  They have really great crepes (both savory and sweet).  We go there often enough that we are due a free crepe next time we eat there.  That being said, when I find a food I really like, I try to duplicate it at home so if I ever have a craving, I can whip it up on the spot.

For some reason, I've been intimidated about making crepes (I thought I needed a special crepe maker like my grandmother had and that creperies use), but after watching Worst Cooks in America and seeing them make crepes I figured I could do it.  And with a little encouragement from a friend who successfully made some a few days before my attempt, I was off.

The crepe recipe is a basic recipe I found on the internet.  The filling and topping are my own concoctions.  Don said these turned out as well as what we get at Infusion.  They didn't take as long as I expected, but don't make it on a night when you are in a big rush.  This is NOT diet food.  Paula Deen would be proud!

Crepes:
1 C. flour
2 eggs (lightly beaten)
1/2 C milk
1/2 C water
1/4 tsp salt
2 tbsp melted butter

Combine flour and salt in small bowl.  In large bowl, combine eggs, milk, water, butter.  Using a hand mixer or blender, add dry ingredients to wet ingredients and beat until smooth.  To make crepes, use a non-stick pan. Heat pan on low and run a stick of butter all over the pan until coated.  Turn heat up slightly and pour about 1/3 cup of batter into pan.  You will need to move pan around to coat bottom with batter.  You should flip the crepe once the edges are bubbling.  Cook the crepe on the other side for about 2 more minutes remove from heat and fill with spinach mixture and top with cheese sauce (recipes below).

Filling:
6 slices of bacon
1 tbsp butter
1 16 oz. pkg of frozen spinach (thawed and drained)
1 small white onion, chopped
1 can cream of mushroom soup
salt
pepper
red pepper
garlic powder

Cook bacon in large skillet until crisp.  Remove, drain and crumble.  Reserve 1 tbsp of bacon drippings. Add 1 tbsp butter to reserved drippings in skillet.  Add onion and sautee until soft.  Add spinach, garlic powder, red pepper and black pepper (start with about a 1/2 tsp each), bacon crumbles and soup.  Combine well and taste, add salt and any additional seasoning as needed.

Topping:
3 tbsp butter
1/4 C flour
1 C milk
1/8 tsp nutmeg
2 oz cream cheese
1/4 grated parmesan cheese (use a hard cheese, not canned parm, you'll need a little elbow grease)
1/2 C shredded swiss cheese

In saucepan on medium high heat melt butter.  Add flour, stirring constantly- it will thicken up.  Slowly add milk, continue to stir constantly until gravy like.  Reduce heat, add nutmeg and cheeses.  Stir until melted, remove from heat.

Food for Thought

Ok, I know I was going to try and put my menus up every Sunday, but this weekend got away from me!  Don's element planned a family day at one of the local water parks (there are at least 3 water parks on Guam, which seems like a lot for how small this island is).  We spent Sunday at the Onward Beach Resort water park.  It was a really nice day!  It only rained twice, but when you're already wet from spending hour upon hour in the Lazy River who cares?  By the time we got home tired, sun kissed (in Don's case, sun crisped), and in no mood to cook, much less to think about the menu (or shopping list) to be compiled for the week ahead, I let it slide.

And then, I put it off again because I had the rare, but seriously much needed, chance to leave the boys at home and escape get out of the house for a few hours with a friend.  I apologize for the delay, but without further ado.. here's the menu (I know you're chomping at the bit)....

Sunday- Cook's Day Off
Monday- Crepes Florentine*
Tuesday- Michael Boys' Meatloaf*
Wednesday- Leftovers
Thursday- Salsa Chicken and rice

These are original recipes, a la me.  Yes KJ and KPH, I am actually WRITING recipes down.  I'll share them next week.

Oh, guess what??  Doing this menu thing continues to pay off, I am doing GREAT with the grocery budget this month!  It helps that it's a short month, but I have almost a quarter of the budget left.

Mole Rubbed Chicken with Mango/Avocado Salsa

I found this recipe in Southern Living's 2009 Annual Recipes Cookbook.  I LOVED it!!  Don and Price LOVED it!!  A total hit.  It is quick and easy and clean up was quick and easy too.  Don't let the cocoa scare you off- you honestly can't taste it.  I've added my input in italics.

2 tablespoons light brown sugar
1 1/2 teaspoons chili powder (next time I make this, I will use chipotle chili powder, I think the smokiness will add a nice touch)
1 teaspoon unsweetened cocoa (I may bump this amount up a little, you don't want the chocolate to overpower the recipe, but it was almost lost)
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
1 1/4 teaspoons salt, divided
1 1/2 pounds boneless/skinless chicken breasts
2 limes
2 teaspoons honey
HASS AVOCADO FROM MEXICO, chopped (I think Hoss sponsored this recipe, so use whatever kind of avocado you have on hand, I used 2 avocados because I am an avocado addict)
1 cup chopped fresh mango (I have no idea how to pick out a fresh, ripe mango or cut it.  I do however know how to find a bag of frozen stuff, run it under some water and it works great)
3/4 cup grape tomatoes, quartered (I had to omit this due to the tomatoes that were available were gross, and the salsa tasted good without them, just would have been nice to have the color)
finely chopped red onion
4 teaspoons chopped fresh cilantro
Garnishes: fresh cilantro sprigs, lime wedges

Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Stir together brown sugar, next 4 ingredients, and 1/2 tsp. salt in a small bowl. Rub chicken with sugar mixture, coating well. WASH YOUR HANDS AFTER TOUCHING RAW CHICKEN!

2. Grate zest from limes to equal 1 Tbsp.; squeeze juice from limes to equal 2 Tbsp. Whisk together honey, lime zest, and lime juice in a medium bowl. Add avocado, and toss to coat. Stir in mango, next 3 ingredients, and remaining 3/4 tsp. salt.

3. Grill chicken, covered with grill lid, 5 to 6 minutes on each side or until a meat thermometer inserted into thickest portion registers 165°. (I didn't feel like messing with the grill, so I did these in my grill pan and it worked fine) Serve with mango-avocado salsa. Garnish, if desired.

This meal is light and breezy, filling yet not overly so.  If you make extra, the chicken makes a great salad the next day.  Cut it into chunks add to any left over salsa and add a little mayo- great as a sandwich or on crackers.

Pulled Pork

Pulled Pork is one of my favorite things to make.  It's super easy and it makes a ton, so there's always leftovers or plenty if you decide to have folks for dinner. The first night we had pulled pork sandwiches and I made pulled pork quesadillas for our leftover night.  I love to put cole slaw on my pork sandwiches, but neither of my boys eat it, so I didn't make any this time.  The quesadillas were great the next night with a side of black beans and avocado.

This recipe is made in a slow cooker. However, if you don't have one you can do the same thing in in a dutch oven on the stove.

3-4 lb boneless pork butt or shoulder

1 Tbsp Tony Chachere's Creole Seasoning (the world's best combo of spices!  you can put it on anything. if you don't have any, get some.  now.  we can buy it here in Guam, so you can probably get it just about any where)

1/4 C firmly packed brown sugar
1 C of bbq sauce
1/2 can of dark soda
1/4 C garlic chili sauce
1 can of crushed pineapple (or 1 can of peaches)
2 tbsp spicy mustard

Combine the Tony's and brown sugar.  Rub all over pork.  Place pork in slow cooker.  Add rest of ingredients and any rub that was left over to slow cooker.  Set to high and cook for 5 hours.  Check at about 4 1/2 hours and shred using two forks.   If it doesn't shred easily, it needs to cook a while longer.  This recipe is a little on the spicy side, to reduce heat decrease chili sauce.

Pepperoni and Pineapple Pizza on Whole Wheat Crust

Pizza dough was the first yeast bread I tried making in Guam.  The first time I made it, it turned out pretty well.  Since pizza around here isn't really good (or fast, or reasonably priced) I've made pizza at least once a month since the first attempt.  Each crust tastes better than the last.  I'm finally comfortable enough with the process, that I was able to create my own crust using my own recipe.

Whole Wheat Pizza Crust*
1 C warm water (needs to be between 110-120 degrees)
1 pkt yeast
2 1/4 C all-purpose flour, plus extra  (I use unbleached all-purpose flour in all of my baking)
1/4 C whole wheat flour
1 Tbsp sugar
1 Tbsp olive oil
1 tsp garlic salt
1/2 tsp each- basil, oregano

Preheat oven to 350.

In large mixing bowl add yeast and sugar to warm water.  Let stand for about 10 minutes until water is frothy from yeast.  Add flour, sugar, salt and spices.  Mix.  Add olive oil.  Continue to mix until all ingredients are combined.  If dough is very sticky, add a little more all purpose flour.  At this point, you can let the dough sit from 5 minutes up to an hour.  However, if you're in a hurry, like I always seem to be, you can roll dough immediately.  Knead dough until it is elastic and not too sticky, adding flour as necessary (you should be able to pick dough off counter with out it sticking).  Place on pizza pan and form to shape of pan.  Place in oven without toppings, for 7-10 minutes.

Meanwhile, while crust is baking, assemble your toppings.  I make my own pizza sauce by combing 1 can of tomato paste with either one can of diced tomatoes or 1 can of tomato sauce and then add seasonings such as oregano, thyme and basil as well as salt and pepper until sauce tastes the way I want.

Once the crust has been in the oven about 10 minutes,  I remove it from oven, immediately add toppings and pop it back in the oven for another 10 minutes or so until cheese is melted and outer edge of crust is lightly brown.

*if you don't want a whole wheat crust, substitute all purpose flour for whole wheat