ice, ice, baby

Well, there goes my hopes of getting things done (outside of the house) today… San Antonio has pretty much shut down.  All school are closed and highways are blocked.  Listen, the weather isn’t bad but this city doesn’t have the trucks to clear icy roads; cars are stuck on overpasses (that are 4+ stories tall… no thank you!). And as I told my husband before he left for work … it’s not him I’m worried about (being from Erie, PA – he knows ice and snow), it’s the other idiot drivers out there.  Of course he called when he got to work to A) let me know he arrived safely and B) inform me about the dummy who tried to be cool and pass everyone, slammed on his brakes at a red light, and swerved sideways into the median, all in front of a cop. See what I mean?

So with that being said, if the roads melt a bit and I get the courage to drive amongst morons then I will head to the grocery store.  The cold front is supposed to be gone by Sunday where it will be back up in the 70’s and then 3 days later, freezing temps at night. This is insane.

Anyway, I have plans on making french onion soup tonight – never made it before and it’s been something on my “you must attempt this” list.

I have not cooked a decent meal since Tuesday. It’s been leftover central up in here! I love it though because I think it’s fun to find different ways to create something by swapping out the “usual”.  For instance, I made loco moco which is a traditional Hawaiian dish but instead of using rice, I used the leftover quinoa mixture from the stuffed peppers.

IMG_5199 IMG_5200 IMG_5201

So easy: make 4 burger patties, sass up canned gravy by adding extra mushrooms, you can make rice for the bottom, cook up some eggs, and it’s done! It’s really silly how delish this meal is.  We fell in love with it a few years back while in Hawaii. It’s so filling – it’s a “every 6 months” kind of meal; not something we could eat on a regular basis.  Plus it only took 20-ish minutes from start to plate.

Last night I marinated 2 chicken breasts in green chile sauce, pan cooked them, and served over top of the quinoa mixture – Josh loved it.  No one says a certain mixture can’t be used for other dishes.  Me on the other hand whipped up some nasty frozen “fish” filets – they were in the freezer as a back up meal in case I didn’t feel like cooking.  Yeah, do yourself a favor and DO NOT BUY THEM, I will never trust Gorton’s fishermen again. Once you start eating real fish filets from the seafood counter, there’s no turning back to buying the cheap garbage.

So as of Wednesday Josh is back to his 8 week schedule of hardly being home, it’s been nice having him around to help with dinner … he was put on patty duty:

IMG_5203 and of course the sous chefs were guarding the meat, what good pups.

I will leave you with this fun piece of nutritional info on 1,000 island salad dressing, get ready to be amazed.

IMG_5202 Chelsea introduced a greek yogurt-based dressing to me not too long ago. Yes is absolutely tastes different (not yucky though) however notice the calories, 40 vs. 130 – holy cow! I don’t mind giving up its classic  flavor if it means I’m ingesting something that isn’t as bad for me.  Try it out, this company makes a variety of dressings (ranch, blue cheese, 1,000 island… ) Bolt House – got try it!

Oh lovely, it’s raining again.

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