Last Thursday, I — along with the rest of the jiggly New Year’s resolutioners — found myself in the super-unfortunate and un-fun spot of waiting for cardio equipment at the gym. Those of us who took four (*ahem*) six weeks off from our workouts during the holiday season had at last come to our senses and turned up for our turn on the treadmill. If we thought we were going to be greeted with open arms by those hard bodied witches, I mean, dedicated souls, who had been attending their spin and cardio and yoga sessions all along and without fail throughout the month of December, we were sadly mistaken.
I should have titled this “Cheater’s Chicken and Wild Rice Soup” but I didn’t want to scare off any of my foodie friends. You probably know by now I’m (mostly) all about cooking real food from scratch, and I generally steer away from “convenience” foods – not because I think there’s a single thing in the world wrong with them, I just enjoy the process of cooking from scratch. Usually. But I knew cold and rainy weather was on the way, and that got me dreaming of one of my favorite recipes from my motherland: Minnesota Wild Rice Soup.
I had the best time at the Mequon store this morning! The girls in the floral department were working like mad to unpack and display all manner of Christmas decorations. At first glance I groaned to myself — Christmas already?! — but the closer I got, the more exciting it all became
Sendik’s Food Market and Feeding America Eastern Wisconsin continue their partnership this fall with the “Do the Cluck, Fill the Truck” event to provide meals for families struggling with hunger. Come out and enjoy Sendik’s First Annual Fall Harvest Fest and strut your stuff for Feeding America Eastern Wisconsin. For every customer that signs up for the Sendik’s Fan Club and does the Chicken Dance, Sendik’s will donate five meals to Feeding America Eastern Wisconsin. If you don’t want to cluck, just give a buck, which will also provide five meals to Feeding America Eastern Wisconsin.
I made this dish last Tuesday with one of the $4.99 rotisserie chickens…what a great time saver those babies are. This is an awesome make ahead recipe, but it comes together quickly, so you could easily make it on a weeknight after work. Add a steamed vegetable, and voila! Dinner is served.
We interrupt “Five Summer Sandwiches” to bring you a recipe in honor of the Crazy Chicken Sale. By now you’ve probably noticed that all different cuts of chicken will be available at ridiculously low prices this week, and I’ve got one’a my favorite, go-to recipes for you.
Cooking Light has a great piece on summer sandwiches in the August issue. I want to try all of them. In fact … you know that movie, Julie & Julia? Where the food blogger makes and blogs about each of the 524 recipes in Julia Child’s Mastering the Art of French Cooking? Well, I’m gonna make all those sandwich recipes. That’s right, all five of them! Here’s the first.
Another school year is winding down and what a bittersweet feeling that is. We’re all thrilled that summer is on the horizon, but in the here and now, there are big projects due and exams to study for and class trips to take, and that means we’ve reached DEFCON 4 on the organization level at our house. We need to keep our eyes on the prize. We must stay focused! To that end, quick and easy dinners are the name of the game.
We were out with our friends Fernanda and Jorge this past Saturday night. They moved their family from Mexico to Milwaukee for Jorge’s job a few years ago, and we’ve gotten to know them recently. I love their accents. I also love to pick Fernanda’s brain about food from her Motherland, so of course I had to ask her about her menu plans for Cinco de Mayo. And naturally – because I tend to get really excited about these things – I was expecting a full and colorful description of authentic dishes, recipes and family traditions — and instead she looked at me like I was loco.
In keeping with the Cinco de Mayo theme of this beautiful brand new sale ad, I’m sharing one of my new favorite Tex-Mex dishes here today. I’ve probably made these tostadas five times over the past three months, because they are soooo easy, incredibly delicious, and everyone (YES! everyone!) here loves them. What more could you ask for in a weeknight dinner?
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