I’m always amazed by the awesome recipes I stumble upon when I take time to weed through my disheveled, disorganized, disaster of a filing system I’ve got going on. Today’s wraps are a great example of a long forgotten old favorite, and I came across the recipe at the perfect time. We had a chaotic night where the whole DamFam was going to be rushing off to various events (meetings, practices, yadda yadda yadda) and dinner was eaten in shifts. I set up a little wrap-building assembly line in the morning and made wraps to everyone’s specifications (service with a smile, don’tcha know). I rolled them in sheets of parchment, labeled them with black crayon ala’ Jimmy Johns, and stashed them in the fridge for later consumption. I even made two extra for cold lunches the following day — how smart was that?
So according to TMJ4 Meteorologist Scott Steele, winter is not quite ready to relinquish its hold on us just yet. More snow is coming our way this afternoon and overnight, which means a little more shoveling, bundling, slippery roads and, when it comes to dinner time, more cozy comfort food.
The DamFam is playing a super fun game of Pass the Cold in which No Thank You Boy and I are currently “it.” So even though I just posted a chicken-y something last week, here’s another one since I can’t seem to work enough chicken soup into my diet lately. Besides, I have it on good authority that FFF readers adore chicken dishes, and I aim to please. So, here you go. This one is Asian-inspired and spicy and the perfect thing for unplugging a stuffed up head.
I got this idea from a friend who doesn’t really like to cook, so there’s not really a precise recipe here today — more like just a short list of good quality ingredients you gather up and layer together then roll tightly and bake and magically, this melty and delicious loaf of yumminess will appear in your oven 25 minutes later. Not bad for a weeknight, eh? Not bad for a homemade dinner compiled from a visit to Sendik’s deli. And not a bad idea at all to serve one or two of these babies while you’re watching the Super Bowl on Sunday night.
Have you had the flu in your house yet this season? If you have – I’m sorry for you. And if you haven’t, go wash your hands and pop some vitamin C, ’cause here’s what I know: it totally stinks and it seems to be never ending. On the bright side, it’s been great for the post-holiday diet. I’d love to tell you what these Sweet & Sour Shrimp taste like, but I can’t because my nose isn’t working and, therefore, neither is my sense of taste. However, this meal received three out of three thumbs up from the punks, which qualifies it as blogworthy, so here you go.
This is what we’ll be having for dinner when pork tenderloin is on sale this week. It’s awesome, and we all love it, and I haven’t made it in a long, long time. Yeah, it has mushrooms in it and most kids (including mine) don’t like them. I’ve learned to leave them off of their plates completely. From experience, I’ve learned that three punks would either scoot all of the mushrooms off to the side (fine) or worse, transfer each mushroom one by one to either my or their dad’s plate (not fine). I’d struggle to keep my temper and composure as mushrooms and sauce drop, drip and splatter off of forks and onto the table … tell me this has happened at your house, too? Avoid dinner time stress. Save the ‘shrooms for yourself.
Two days ago I had the Fiddle Faddle bug; today it’s hot ham sandwiches. No, I’m not kidding. I saw something on Pinterest recently where someone made baked ham sandwiches on Hawaiian rolls for a football party and ever since then I can’t stop thinking about baking a ham sandwich. Except I don’t care for Hawaiian rolls, and […]
Another cross country season is well under way, and it never ceases to amaze (and confuse) me that all three DamKids share the freakish desire to pound their feet into the pavement every day after school, and most Saturday mornings, too. With all the running and training they do, it really isn’t any small wonder that they become rabid carb’ivores for a nearly four-month period every fall. It’s also no great surprise that by 8:20 every night they’re all either incredibly crabby or nearly falling over in a comatose state. If you’ve got student athletes, you know what I’m talking about.
I think I’ve found my new favorite way to make tilapia, and oh my gosh – this is a great recipe. I don’t have that much else to say about it today except for that if you’re looking for a really, REALLY fast and easy preparation for fish, give this one a try. It’s a winner.
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