Claudia made two kinds of lasagna this week for Sunday Dinner. The first was Italian Sausage in red sauce. The second was mixed vegetables in white sauce. Both were delicious.
She also made a nice mixed greens salad and baked some garlic bread to go along. Grammy brought hot fudge pudding for dessert. Wine was Miriam Alexandra Cabernet Sauvignon from Napa County.
It was especially nice to have my son James with us this weekend. He’s marvelous company. 🙂
This week we made chicken and white bean chili for Sunday Dinner.
The recipe came from a co-worker of mine nearly thirty years ago. It was based on a popular menu item from Cody’s Roadhouse in Mattoon, Illinois. I’ve adapted it a bit over the years. My version includes 6 cans of Great Northern beans, 4 cups of chicken stock, some grilled chicken strips, two cans of green chilis, four cloves of garlic, a rough chopped onion, 2 teaspoons of cumin, a teaspoon of oregano, salt, cayenne and white pepper to taste. We serve it with grated Jack cheese and a dollop of sour cream.
I also made Ro*Tel® Queso Dip, and Cowboy Caviar. Dessert was a mixed berry pie à la Mode. The wine was an excellent D. H. Elliott Petite Sirah.
I love meals like this as the weather turns colder.
This week we had Kentucky Hot Brown sandwiches for Sunday Dinner.
It’s been several years since we made these. Aldi’s had a decent price on turkey breasts, so the meal suggested itself, even though it’s not Derby weekend. It was a nasty rainy day here in the Chicago Southland, which prompted us to cook inside for a change. The turkey was done after about an hour and a half in the Nesco roaster at 325 °F. I used white Cheddar in the sauce this time, and I think that was an improvement. We roasted some mini peppers in the oven with olive oil, salt and pepper. Claudia made Green Goddess dressing for a mixed greens salad, and also baked a Jewish Apple Cake with fresh whipped cream for dessert.
Wine was a delicious Evangelos Bagias Zinfandel from Lodi. I also snuck in a couple of Jim Beam Old Fashioneds, because Kentucky.
If you’re a fan of food history, here’s the story of the Hot Brown, from the hotel that gave the sandwich its name. They have a pretty decent recipe too, of course. 🙂
This week we tried our hand at an updated version of Chicken Cordon Bleu.
I used the RecipeTin Eats instructions, and they turned out beautiful. These cuts were a little large, so they took some additional time in the oven. Otherwise, I followed the “super easy method” to the letter. The mustard sauce was especially good.
Claudia made mashed potatoes and salad for sides, and I baked a green bean casserole. Wine was a Coloma Zinfandel.
Claudia made one of our favorite dishes for Sunday Dinner this week.
Aunt Pat is back with us from her trip out west, and we also were happy to have our son, James, visiting this weekend. Claudia made Fettuccini Alfredo, with marinated artichokes, roasted red peppers, tomatoes and chilis. It’s been a family favorite for years. She also cooked broccoli with garlic butter, and made a beautiful green salad.
We started with some antipasti (cheeses, salami, olives, etc.). The wine was Jacqueline Bahue’s delicious Sauvignon Blanc. Aunt Pat provided dessert, a lovely lemon pie from Baker’s Square.
Recipe for the pasta dish to come, if I can talk Claudia into it. 🙂