Dogs in Shirts!!!

The boys are growing much larger and I just had to buy them these shirts. I never thought I would be one of those people....but I just couldn't pass them up! Halo doesn't mind his too much, but Figgins LOVES his!! These two are such goof balls, I can't believe how much joy they bring to my life!!

-Heather

Mexican Rice

Since moving to CA I have found myself preparing more and more Mexican inspired dishes. I have even made the jump from "mild" to "medium" in regards to salsa, which I thought would never happen:) Avacados which I once feared are now a weekly occurrence. Thanks to crazy Cousin Bud and his interesting take on the holidays, within a few years we will be harvesting our own avacados from the tree he gave us for Christmas a few years back. Regardless of the main dish, enchiladas, tacos, chili relleno casserole, I always make Mexican Rice as a side. I have tried several different recipes and finally found one we all really enjoy. While this recipe is inspired by an existing one, this is my take on the versatile side.

Mexican Rice
(My adaption of a classic recipe.)

1 14.5 oz can of diced tomatoes
1 chopped medium white onion
2 diced jalapanos
2 cups long grain white rice
1/4 cup olive oil
6 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (optional)
1 1/2 teaspoons salt
A large handful of minced fresh cilantro
1 lime

Preheat oven to 350.

Combine tomato, onion and jalaponos in processor or blender until pureed completely smooth. Transfer mixture to measuring cup and reserve 2 cups.

Place the rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 or 2 minutes.Shake rice vigorously to remove excess water.

Heat the olive oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. Drop a few rice grains in, if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.

Reduce heat to medium, add garlic and cook , stirring constantly until fragrant, about 1 1/2 minutes.

Stir in chicken broth, pureed mixture, tomato paste, and salt. Increase heat to medium high, and bring to a boil.

Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well 15 minutes into the cooking time and return to oven.

Stir in the juice from the lime and the minced cilantro.








Terry has said over and over again that this Mexican Rice is better than any he has had in a restaurant. The consistency of restaurant rice was something I had trouble reproducing until I found this original recipe. Rinsing the rice and frying it in the oil are the two techniques that set this rice apart from rest. This rice can seem a bit time consuming, but it is well worth the effort. It freezes well so we usually make a large batch and freeze what we don't eat. We served it along side of beef enchiladas and Terry's guacamole. I hope you enjoy this Mexican Rice as much as we do, I have never received anything less than a rave review when adding this to a meal!

-Heather

The playoffs officially begin tomorrow and I couldn't be more excited. I am sitting here watching the White Sox vs. Twins game thinking, wow, when did baseball become such an important part of my life? Growing up in a suburb of Chicago, my parents were quite into baseball. They are South-Siders (seriously, my dad talks exactly like one of the Super Fans from SNL, actually I think he might be one of those guys), so obviously the White Sox were the team we cheered on. Cubs fans were the people we picked on! I guess back then I was so into being a kid and then a teenager that I never understood what this wonderful sport has to offer. I love EVERYTHING about it. Many say that it is boring, but I can watch it all day. I even prefer watching from home rather than being at the stadium so there aren't as many distractions.

When I moved to California in 2001 I had yet to discover my true love for the Angels. Back then, a good friend of mine, Megan and I decided that we would support this relatively unknown team. I think it had a bit to do with us wanting to assimilate to the California culture, which was honestly a little different than the Midwest. Meeting my husband certainly helped the cause because he is a die-hard Angels fan himself.

Fast forward seven years or so and here I am. I make my own Angels shirts, my entire classroom is Angels themed, I have moved two miles from the stadium, have named my dogs Figgins and Halo, and with the exception of things like my wedding, have watched EVERY Angels game. Much more than any man I know in California. I have met (without stalking, mind you) John Lackey, Adam Kennedy, Orlando Cabrera, Jarod Weaver, Gary Mathews Jr., Scot Shields, Jeff Mathis, and I spoke to Mike Napoli at US Cellular field, but we won't count that one. Each of these players were kind and friendly (with the exception of Cabrera, but that's the White Sox's problem now!) They are the type of men who you want to root for because they give it their all on the field and they actually care about their fans. There is one player that I MUST meet someday, and that is my hero, Chone Figgins. Ever hear the story about the Little Engine that could? I believe it was written about him:)

We start the playoffs paired with Boston, we have had their number all year. The past two series we have swept them, and I can only hope we can play as strongly as we did then. I cannot wait until tomorrow, I can barely keep my mind on anything else! Wish us luck, and good luck to all of your teams! Have a great October!!

GO ANGELS!!

-Heather

Chimichurri Sauce

While I consider myself a fairly adventurous eater, Chimichurri Sauce is something that I have never had before. It's roots are in Argentina and the bold, beautiful green color of this Cooking Light recipe quickly won me over. The blend of ingredients is light and fresh and adds wonders to any beef or chicken main dish.

Chimichurri Sauce
Cooking Light

Ingredients

• 1/2 cup packed fresh flat-leaf parsley leaves
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon kosher salt
• 1/4 teaspoon sugar
• 1/4 teaspoon ground cumin
• 1 large garlic clove
• 2 tablespoons extravirgin olive oil
• 1 tablespoon water

Preparation

1. Place first 7 ingredients in a food processor; process until finely minced. With processor on, slowly pour oil and 1 tablespoon water through food chute; process until well blended.

CL's Chimichurri Sauce comes together in a flash. The parsley adds the freshness, while the lemon juice and garlic add some tang. The crushed red pepper kicks up the spice without being overwhelming and the rest of the ingredients blend quite nicely. At first I didn't think that the mixture was going to process up very well. As soon as the few tablespoons of liquid were poured in it became a smooth texture and was perfect for pouring over our CL Garlic Rubbed Flank Steak. This was just perfect with some sauteed zucchini and yellow squash and CL's Three-Cheese Macaroni and Cheese. I am anxious to see what other meats and vegetables that this Chimichurri Sauce can enhance.

-Heather

Garlic-Rubbed Flank Steak

Red meat scares me. I don't know why, but I am so uncomfortable when cooking with it. I really enjoy the taste...but chicken is so easy and safe, it is usually my fall back. Terrytx, a member of the Cooking Light BB whose opinion I trust completely, recommended CL's Garlic-Rubbed Flank Steak. It was given an excellent review so I just had to try it. We have now made it twice and I can say that it is fantastic! It is an easy weeknight meal, but I would also serve it to guests and a feel that they would be impressed (NOT that I have the type of friends who I feel I need to impress!)

Garlic-Rubbed Flank Steak
Cooking Light

Yield

8 servings (serving size: 3 ounces)

Ingredients

• 1 (2-pound) flank steak, trimmed
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• Cooking spray

Preparation

1. Prepare grill to medium-high heat.

2. Rub steak evenly with salt, pepper, and garlic. Place steak on grill rack coated with cooking spray; cover and grill 6 minutes. Turn steak over; cover and grill 4 minutes or until desired degree of doneness. Remove steak from grill; cover and let stand 5 minutes. Cut steak diagonally across the grain into thin slices.

Nutritional Information

Calories:153 (32% from fat)

Fat:5.5g (sat 2.3g,mono 2.2g,poly 0.2g)

Protein:23.8g

Carbohydrate:0.3g

Fiber:0.1g

Cholesterol:37mg

Iron:1.5mg

Sodium:227mg

Calcium:19mg

The grilling time is extremely important with this, a few extra minutes on the grill and it will become tough. Extra garlic was added to this simple recipe because I add extra garlic to everything, I pretty much smell like garlic at all times. We topped this Garlic-Rubbed Flank Steak with Chimichurri Sauce, the recipe can be found under "sauces." This combination of flavors is sensational. This was served with Three-Cheese Macaroni and Cheese and sauteed zucchini and yellow squash.

-Heather

Three-Cheese Macaroni and Cheese

There isn't anyone I know who would turn down a big serving of mac n' cheese. It is the ultimate comfort food, it takes me right back to fighter over the last bit of it with my little brother Derrick. I have tried and failed many times to create a tasty homemade version of this dish. I just can't bring myself to using lots of full fat ingredients, if I do, I'll feel guilty the whole time I eat it! I recently found a recipe that fulfilled all of my expectation, and of course, it is a Cooking Light recipe. I have now made Three-Cheese Macaroni and Cheese for the second time, and have ended my quest for the perfect mac n' cheese.

Three-Cheese Macaroni and Cheese
Cooking Light

6 Servings (serving size: about 1 ramekin)

Ingredients

• 1 teaspoon olive oil
• 1 cup finely chopped onion (about 1 medium)
• 2 tablespoons all-purpose flour
• 1 garlic clove, minced
• 1 1/2 cups 1% low-fat milk
• 1 bay leaf
• 1/2 cup (2 ounces) crumbled Gorgonzola cheese
• 3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese, divided
• 1/4 teaspoon salt
• 2 cups uncooked elbow macaroni (about 8 ounces)
• Cooking spray
• 2/3 cup (about 2 1/2 ounces) shredded part-skim mozzarella cheese
• 2/3 cup panko (Japanese breadcrumbs)
• 1/8 teaspoon freshly ground black pepper

Preparation

1. Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add flour and garlic; cook 1 minute, stirring constantly. Stir in milk and bay leaf; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Add Gorgonzola, 1/2 cup Parmigiano-Reggiano, and salt; stir until cheeses melt. Discard bay leaf.

2. Preheat oven to 375°.

3. Cook pasta in boiling water 5 minutes or until almost tender, omitting salt and fat; drain well. Add pasta to cheese mixture, stirring well. Place about 1/2 cup pasta mixture into each of 6 (1-cup) ramekins coated with cooking spray. Sprinkle evenly with mozzarella. Top evenly with remaining pasta mixture. Combine remaining 1/4 cup Parmigiano-Reggiano and panko; sprinkle evenly over pasta mixture. Spray lightly with cooking spray; sprinkle with black pepper. Bake at 375° for 25 minutes or until heated.

Nutritional Information

Calories: 321 (28% from fat)

Fat:9.9g (sat 5.6g,mono 2.3g,poly 0.9g)

Protein:17.4g

Carbohydrate:40.8g

Fiber:2.4g

Cholesterol:26mg

Iron:1.5mg

Sodium:487mg

Calcium:332mg

Yum, yum, yum...I think CL's Three-Cheese Macaroni and Cheese is my new favorite side dish. Plus, I had an excuse to buy some cute little ramekins! We only buy skim milk, so I topped it off with a little fat-free half and half. I wasn't sure Terry would dig on the the Gorgonzola, so I replaced it with some nice sharp cheddar. We enjoyed this along with Garlic Rubbed Flank Steak topped with Chimichurri sauce and sauteed zucchini and yellow squash. This meal was to die for. I can't wait to have it again for lunch tomorrow, nothing makes school go by more smoothly that a great left-over lunch!

-Heather

This recipe has been repeated in our kitchen almost bimonthly since I prepared it for the first time. While it is not the least time consuming recipe out there, it is worth the little bit of effort because it is truly good. Champion Chicken Parmesan is from Cooking Light so while you feel like you are splurging, it is really a reasonable dinner option.

Champion Chicken Parmesan

Cooking Light

Ingredients

Chicken:
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 teaspoon black pepper
4 (4-ounce) skinned, boned chicken breast halves
1 large egg white, lightly beaten
1 tablespoon olive oil
Cooking spray
1 cup (4 ounces) shredded part-skim mozzarella cheese
3 cups hot cooked linguine (about 6 ounces uncooked pasta)

Preparation

Preheat oven to 350°.

To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.

Yield

4 servings (serving size: 1 chicken breast half, 1 cup sauce, 1/4 cup cheese, and 3/4 cup pasta)

Nutritional Information

CALORIES 559(26% from fat); FAT 15.9g (sat 5.6g,mono 6.3g,poly 2g); PROTEIN 46.3g; CHOLESTEROL 93mg; CALCIUM 359mg; SODIUM 792mg; FIBER 6.4g; IRON 6.1mg; CARBOHYDRATE 58.1g

Champion Chicken Parmesan is requested constantly by Terry. It is one of those meals that just makes you happy. I love pairing it with homemade marinara, however a store bought jar will do in a pinch. This original recipe includes a marinara recipe, (I don't use that one so I left it out) it also calls for baking the chicken with the sauce added and I always leave it off until the very end. I feel that it could make the chicken soggy, and I love the crunch that the breadcrumbs and Parmesan create. The calories are calculated to include marinara added at the end. I always double this recipe and we bring the leftovers for lunch. This recipe is just as tasty microwaved the next day and I would encourage you to try it very soon!!

-Heather