I have came to terms that I will NEVER get a good picture of this dish, I have made it 3 or 4 times taking a picture every time because we love it, but everytime getting a mess. This time I decided to just go with it because we love this dish.

It is SOOO simple to throw together, for the most part is stuff we always have at home and is very tasty. We prefer this with rice but I think pasta would be good too, I always make a little extra sauce for the rice.

Mushroom Chicken (From: Paved with Good Intentions)

Adam actually made these to go with our steak dinner for Valentines day, it was a fun spin on traditional broccoli and was a way to get Adam my non broccoli eating husband to eat it.

Although this is not the healthest it is good for a once in a while dish, also it needs to be eaten hot out of the fryer otherwise it loses a lot of it’s crunch.

Beer Battered Broccoli (From: Food Network)

• 1 cup beer
• 1 cup flour
• 1/4 c. parsley
• 4 cups broccoli
• veggie oil for frying

Whisk beer,  flour,  chopped parsley and a pinch of salt. Let the batter rest 1 hour.

Dip  broccoli florets in the batter and fry in 375 degrees F vegetable oil until golden brown, about 2 minutes.

Drain on paper towels.

Although neither Adam nor I like spicy food we are both weirdly in love with buffalo flavor. As soon as I saw these in my google reader I knew I was going to make them, I had half a thing of sweet baby rays buffalo sauce in the fridge and this was the perfect use.

I ended up using 2 chicken breasts, and 8 shells. But kept everything else with the same amount, I omitted the green onions.

We loved these, they were simple to throw together and were very delicious, I am excited to eat them for lunch today

Buffalo Chicken Enchiladas (From: Cassie Craves, Originally From: Pillsbury Annual Recipes)

• 1 (10.75-ounce) can condensed cream of chicken soup
• 1 cup refrigerated sour cream ranch dip
• 2/3 cup chopped green onions (about 10 medium onions)
• 3 cups chopped cooked chicken
• 3/4 cup buffalo wing sauce
• 12 6-inch tortillas
• 3 cups shredded cheddar cheese

Heat oven to 350 degrees. Spray 13 x 9-inch glass baking dish with non-stick cooking spray. In medium bowl, mix soup, dip, and 1/3 cup of the onions. In large bowl, mix chicken and buffalo wing sauce until coated.

Spoon 2 tablespoons soup mixture down center of each tortilla; set remaining mixture aside. Reserve 1/2 cup cheese for garnish. Top each tortilla with about 1/4 cup chicken mixture and scant 1/4 cup cheese. Fold sides of tortillas over filling; place seam side down in baking dish. Spoon remaining soup mixture over filled tortillas.

Cover dish tightly with foil. Bake 40 to 45 minutes or until hot and bubbly.

Remove from oven. Sprinkle with reserved 1/2 cup cheese and remaining 1/3 cup onions. Bake uncovered about 5 minutes longer or until cheese is melted.

We had our wedding reception at a great little spot called Chateau Lamothe, we loved the location and have back many times to visit. We love the owner Doris.

As soon as my mom sent me this recipe I knew I had to make it, and figure who else then my mother in-law and sister in-law to invite down. We all went and saw Julie & Julia and have wanted to try it since. I would like to try Julias recipe sometime too so I can compare.

Beef Bourguignon (Adapted From: Doris LaMott)

• 2 fl oz Bacon Grease (from 4oz  Bacon for the garnish)
• 4 lbs beef, eye of round or chuck
• 2 T Minced Garlic
• 1 t Salt
• 1/2 t coarse black pepper
• 2 C Red wine
• 3 C Chicken stock
• 3 C. Beef stock
• 1 lb Carrot chunks
• 20 white pearl onions
• 1 lb Small whole fresh mushrooms
• 4 lb Potato Spears (cooked & seasoned)
• 4 oz Bacon Pieces
• 2 loafs French Baguette (to serve with)

Trim beef & cut into large pieces 1.5″ cubes. Dry meat thoroughly, so it will brown. Cook the bacon you will use for garnish and use this oil to brown the meat and remove from pan.

Heat oven to 300, stir in wine, stock and seasonings to meat. Let simmer for 3-4 hours.

Add in onions, mushrooms, and carrots and leave on stove with cover on to stay warm.

Turn oven on to 300 and simmer for about 2 hours until veggies are tender. Pour over potatoes top with bacon and serve with a piece of french bread.

I have fallen off the menu wagon and it has been affecting our eating as we end up eating frozen pizza or mac and cheese. Now that we have gotten a schedule done with Maddy I decided it was time to hope on the wagon again.

So to keep myself to my word here is our menu for the week…

Monday: Cream Cheese Potato Soup
Tuesday: Mushroom Chicken
Wedesday: Beef and Noodles in the crockpot
Thursday: French Onion Soup
Friday: Buffalo Chicken Enchiladas
Saturday: Date night, dinner out
Sunday: Spaghetti