These brownie cookies were delicious and perfectly named! Thank you Lindsey from Cafe Johnsonia. I used mini chocolate chips and M&Ms instead of regular chocolate chips, but other than that, I followed the recipe verbatim and these bad boys turned out perfectly. Great recipe, Lindsey!

I can’t believe I forgot to mention this in today’s post… like pizza, baked french toast benefits greatly from being reheated in the toaster oven!!!I know some of you aren’t quite sold on this indispensable kitchen appliance, but I’ll keep plugging away until you’re all converted!

Same “recipe” as reheating pizza… heat leftover french toast in microwave first (to get it hot), then put in toaster oven on ‘toast’ setting (definitely use the tray on this one!). Here is why this method rules: if you just did the microwave, it would be hot but soggy. If you just did the toaster oven, it would be burned on the edge before it was hot enough. You gotta do both. Everyone can thank Nate (my husband) for this culinary stroke of genius.

My friend Jenn (who infamously bought a toaster oven last week) also made a good point…the toaster oven uses a lot less energy than your full oven, so you’re helping the environment. I should really be working for the toaster oven lobby in D.C.

Picture disclaimer: This pic isn’t so pretty, but toaster oven wanted to represent! You can see it’s old and well-loved, and I’m not even letting you see the whole thing…

Today’s featured recipe is Baked French Toast. While I listed this recipe under main dishes, I gotta admit it may be more appropriate under desserts. But I’m going to continue to think of it is a main dish so I can have it for dinner once in a while.

A few quick notes on this recipe. This last time I used Brioche bread and it was PERFECT for this recipe. Also, pecans are by far my favorite nut to use in this. Not much else to say except it’s mighty delicious. Oh – and sorry there’s no picture of the final product… I forgot to take one, but the ingredients sure are pretty!

BAKED FRENCH TOAST
1/2 C brown sugar
1/3 C butter
2 T corn syrup
Chopped pecans, almonds, whatever
2 t. orange zest
1/2 C OJ
1/2 C milk
3 T sugar
1 t cinnamon
1 t vanilla
3 egg whites
2 eggs (or 4 eggs)

Mix brown sugar, butter and corn syrup. Spread with nuts on cookie sheet and lay slices of bread on top. Mix rest of the ingredients and pour on top of bread. Sit for 1 hour in fridge. Bake 350 for 35 mins.

After all this chocolate-dipped strawberry talk (by the way, I received some as a gift yesterday…chocolate-covered strawberries are my destiny), I think it’s time for a little healthy eats.

Check out The World’s Healthiest Foods website – it’s a great resource, and it’s free! They provide nutritional info, recipes, menus and more. They also have compiled a list of the 130 healthiest foods and explain why those foods made the list, including a nutritional breakdown for each of item.

After reading an article in my yoga magazine, I’ve decided I need to start exploring the world of greens beyond spinach. I’ll keep you posted on my progress! Feel free to share any healthy greens recipes (you know, swiss chard, kale, collards, etc).

After all this chocolate-dipped strawberry talk (by the way, I received some as a gift yesterday…chocolate-covered strawberries are my destiny), I think it’s time for a little healthy eats.

Check out The World’s Healthiest Foods website – it’s a great resource, and it’s free! They provide nutritional info, recipes, menus and more. They also have compiled a list of the 130 healthiest foods and explain why those foods made the list, including a nutritional breakdown for each of item.

After reading an article in my yoga magazine, I’ve decided I need to start exploring the world of greens beyond spinach. I’ll keep you posted on my progress! Feel free to share any healthy greens recipes (you know, swiss chard, kale, collards, etc).

Strawberries are on sale in all our grocery stores and markets here in San Diego, so I’m thinking they must be in season – I love this time of year! Strawberries are definitely one of those awesome memory foods… the smell alone takes you back to summers past, or in the case of San Diego, springs past that feel a lot like every other time of year. (I love living here, but I do miss seasons!)

Now that it’s strawberry season, I need to make some freezer jam. We ran out a few months ago and have had to eat store-bought jam since – horror of horrors. Oh and now that it’s the season, I also need to keep the homemade hot fudge and strawberries APART or I will eat every strawberry in San Diego county, and then the children will be sad. And all that chocolate can’t be good for me… can it? (Please say yes!)

It’s a big day here at This Week for Dinner… I’m happy to present my first guest blogger, Emily Wignall! Emily is a great friend and is also the reason this blog even exists… I didn’t know blog from fog before Emily introduced me to this fun world. Emily is awesome – smart, stylish, good cook and entertainer, you name it. I’m so happy she is contributing – enjoy!

* * * * * * *

I’m honored to be the first guest blogger for This Week for Dinner! Jane is practically my next-door-neighbor…I am one of the lucky few who can just drop-in and make sure she is really making what her blog claims.

I don’t have a lot of food knowledge to dispense; however, I have 2 food loves I constantly work at pairing up and perfecting.

My favorite food isn’t something I make, it doesn’t have to be refrigerated, baked, microwaved, thawed, grilled, broiled, or mashed. I LOVE crackers & chips. Wheat, white, cheese, bbq, tortilla, garlic, graham, with sesame seeds, fish-shaped, round, rectangular, square…I don’t care. I even like those crackers with the fake cheese sandwiched in between.

My second favorite food…dip. I’m not picky here either – spinach, cheese, sour cream, salsa, artichoke, marinara, hummus…

If I lived by myself, I am sure that I would live on a diet of various crackers, chips and dips. However, I live with my handsome husband and sweet baby girl, and they prefer to have a more well-rounded diet, so I will share just a few of my favorites which you can use as side dishes to Jane’s yummy recipes.

For a Mexican or Spanish food night, serve Corn Salsa w/ Tortilla Chips (My favorite is Tostitos Hint of Lime).

Go Italian! This Focaccia Bread from Martha Stewart is hard-work, but well worth the 4 hours of waiting. You can top it with cheese and dip in marinara, or just serve warm with balsamic vinegar and olive oil.

Each year during the Christmas season you will find men, women and children in my hometown anxiously awaiting the arrival of…my mom’s cheese ball. My mom doesn’t give away cookies or candy or carols – she prefers cheese. Last year my mom conjured up the Spinach Pepperjack Cheese Ball. Serve this cheese ball with your favorite crackers.

My final contribution isn’t technically a chip and dip…it is more like a chip and dip combined into one delectable treat…so perfect! These Crab & Cream Cheese Wontons are another Martha Stewart creation. They are good with or without the crab meat. I like them with red chile sauce, soy sauce, or just plain!

All this writing has made me hungry…off to the pantry. Happy chip dipping!

It’s a big day here at This Week for Dinner… I’m happy to present my first guest blogger, Emily Wignall! Emily is a great friend and is also the reason this blog even exists… I didn’t know blog from fog before Emily introduced me to this fun world. Emily is awesome – smart, stylish, good cook and entertainer, you name it. I’m so happy she is contributing – enjoy!

* * * * * * *

I’m honored to be the first guest blogger for This Week for Dinner! Jane is practically my next-door-neighbor…I am one of the lucky few who can just drop-in and make sure she is really making what her blog claims.

I don’t have a lot of food knowledge to dispense; however, I have 2 food loves I constantly work at pairing up and perfecting.

My favorite food isn’t something I make, it doesn’t have to be refrigerated, baked, microwaved, thawed, grilled, broiled, or mashed. I LOVE crackers & chips. Wheat, white, cheese, bbq, tortilla, garlic, graham, with sesame seeds, fish-shaped, round, rectangular, square…I don’t care. I even like those crackers with the fake cheese sandwiched in between.

My second favorite food…dip. I’m not picky here either – spinach, cheese, sour cream, salsa, artichoke, marinara, hummus…

If I lived by myself, I am sure that I would live on a diet of various crackers, chips and dips. However, I live with my handsome husband and sweet baby girl, and they prefer to have a more well-rounded diet, so I will share just a few of my favorites which you can use as side dishes to Jane’s yummy recipes.

For a Mexican or Spanish food night, serve Corn Salsa w/ Tortilla Chips (My favorite is Tostitos Hint of Lime).

Go Italian! This Focaccia Bread from Martha Stewart is hard-work, but well worth the 4 hours of waiting. You can top it with cheese and dip in marinara, or just serve warm with balsamic vinegar and olive oil.

Each year during the Christmas season you will find men, women and children in my hometown anxiously awaiting the arrival of…my mom’s cheese ball. My mom doesn’t give away cookies or candy or carols – she prefers cheese. Last year my mom conjured up the Spinach Pepperjack Cheese Ball. Serve this cheese ball with your favorite crackers.

My final contribution isn’t technically a chip and dip…it is more like a chip and dip combined into one delectable treat…so perfect! These Crab & Cream Cheese Wontons are another Martha Stewart creation. They are good with or without the crab meat. I like them with red chile sauce, soy sauce, or just plain!

All this writing has made me hungry…off to the pantry. Happy chip dipping!

I’m a cheater this week… 3 of my dinners come from the last 2 weeks’ menus. SO SORRY! The last two weeks have been kind of crazy, and we were invited to dinner one night. I already have the ingredients, so gotta cook the food! At least I have more pictures this week to make up for my lack of new ideas. So tonight we’re having crepes. I bought some brie and a baguette last night to go with it. Oh, and we’re only going to speak French tonight. Just kidding.

Song of the Week: I’ve been wanting to do an Incubus song for weeks now. Even as I type I still can’t decide which one. I like their music a lot, but I REALLY love the lead singer’s voice. Okay, I’m going to choose now: “Dig” it is. This is probably the most “hard-core” band in the “Song of the Week” list so far, but this song isn’t hard-core at all, I promise. I’ll keep the other 2 Incubus faves in my back pocket for another week.

Have a great week!

I’m a cheater this week… 3 of my dinners come from the last 2 weeks’ menus. SO SORRY! The last two weeks have been kind of crazy, and we were invited to dinner one night. I already have the ingredients, so gotta cook the food! At least I have more pictures this week to make up for my lack of new ideas. So tonight we’re having crepes. I bought some brie and a baguette last night to go with it. Oh, and we’re only going to speak French tonight. Just kidding.

Song of the Week: I’ve been wanting to do an Incubus song for weeks now. Even as I type I still can’t decide which one. I like their music a lot, but I REALLY love the lead singer’s voice. Okay, I’m going to choose now: “Dig” it is. This is probably the most “hard-core” band in the “Song of the Week” list so far, but this song isn’t hard-core at all, I promise. I’ll keep the other 2 Incubus faves in my back pocket for another week.

Have a great week!

MONDAY:
- Kitchen Sink Quesadillas
- Guacomole & Chips

TUESDAY:
- Corn Chowder
- Whole Wheat Bread

WEDNESDAY:
- Chili Chicken Skewers
- Rice with Cilantro Pesto
- Asparagus or Chunky Banana Sweet Potato Mash

THURSDAY:
- Leftover Night

FRIDAY:
- Lemon Crusted Chicken
- Side veggie (TBD)
- Mashed potatoes

SATURDAY:
- Oriental Chicken Salad
- Rolls

SUNDAY:
- Real Simple Lasagna
- Salad

In addition to music, I love reading. One thing that keeps me reading is my monthly Book Club, made up with 5 of my dearest friends. Each month we take turns hosting at our home, choosing the book and serving up delicious food. It is a feast every time. Since the books and food are always amazing, I think I need to share! We’ve been meeting for a long time now, so I have plenty of goodness to pick from. Hopefully Book Club doesn’t mind!

First, let me introduce you to Book Club! Top, l to r: Loretta, Barbara, Karen. Bottom, l to r: Jen, Me, Sarah. Aren’t we cute?

The first book and recipe I would like to share is from a night Sarah hosted. She chose Precious Baneby Mary Webb. Hands down everyone LOVED this book. The dialect is tricky, but you do get the hang of it and it is so worth it. This is a BEAUTIFUL story, a must read. Sarah served up the most amazing Butternut Squash Soup for us that evening. We’ve all made it since – it is soooo good.

Happy Reading & Eating!

In addition to music, I love reading. One thing that keeps me reading is my monthly Book Club, made up with 5 of my dearest friends. Each month we take turns hosting at our home, choosing the book and serving up delicious food. It is a feast every time. Since the books and food are always amazing, I think I need to share! We’ve been meeting for a long time now, so I have plenty of goodness to pick from. Hopefully Book Club doesn’t mind!

First, let me introduce you to Book Club! Top, l to r: Loretta, Barbara, Karen. Bottom, l to r: Jen, Me, Sarah. Aren’t we cute?

The first book and recipe I would like to share is from a night Sarah hosted. She chose Precious Baneby Mary Webb. Hands down everyone LOVED this book. The dialect is tricky, but you do get the hang of it and it is so worth it. This is a BEAUTIFUL story, a must read. Sarah served up the most amazing Butternut Squash Soup for us that evening. We’ve all made it since – it is soooo good.

Happy Reading & Eating!

Get ready, things are about to get a little cheesy… thanks again to everyone visiting and participating on This Week for Dinner! I love all your menus and recipes. That’s what the blog is all about – sharing ideas. I am also loving it when I find out people are using recipes, planning their weekly menus, buying toaster ovens (YES! my friend actually went and bought a toaster oven after reading this post). Anyway, thanks everybody! Okay, I’m done, no more cheese.

I’ve been wanting to tell you all about my new jeans (if you’re a guy, sorry). Okay, I know this has nothing to do with food or menus, but I just HAVE to write this. I have NEVER had jeans that I like. My sis-in-law Hannah (fashionista in NYC) called me on the carpet last time I was complaining about being between sizes: “Have you tried anything except Gap and Old Navy?” Okay, fine, you got me. Note: I had always made fun of her expensive designer jeans. She told me I had to get out there and try on other jeans. Well, there were a pair of Joe’s Jeans (style: The Muse) on sale at a boutique I happened upon, so I thought I would just try them on, mostly hoping to prove they really weren’t any better. Unfortunately they were. I had Christmas money that would cover the cost (almost), so after 3, yes 3, visits to the boutique, I finally decided to buy the jeans (and literally was shaking when I did). Yes, I am crazy. Anyway, THEY RULE. Hannah was right.

Moral of the story: Every girl deserves at least 1 pair of jeans that they love. There is a pair that fits you out there somewhere – so go find it!

Please note: I’m not saying you should go spend big bucks on your jeans, but if you don’t have a pair you like, be open minded – go try all different kinds on. You may be a lucky person who fits into the Gap jeans perfectly. But if you aren’t stop buying those jeans that just don’t fit! It IS worth the time (and sometimes the investment) to find the perfect pair. TRUST ME. (Hannah will never let me hear the end of this…)

Okay, jeans lecture over. Back to FOOD.

I’m about to share with you my all time favorite sandwich. Let me introduce you to Rachel. Yes, Rachel is Reuben’s sister. Similar, but not as greasy and just so delicious. My friend Jami (mentioned in the last Lunchtime post) also introduced me to this delectable delight. We used to get Rachels at a deli on (I believe) 2nd Street in East Cambridge, MA. Now that I live nowhere near Boston, I have to make it on my own.

The recipe is on the Recipes-Main Dishes page, but I will go into a bit more detail here. Get GOOD bread – wheat or white (I don’t love rye but Reuben would be happy if you used it – the deli I mentioned always used white). ‘Schmear’ two slices with Thousand Island dressing. Top with swiss cheese, turkey slices and coleslaw. (Note, I never eat coleslaw on its own, but it is AWESOME on this sandwich.) Next, grill on the stove with a bit of butter on both sides. Lastly, get ready to thank me for the best lunch you’ve had in a long time.

When Cate saw the coleslaw she wanted to eat the “caterpillars.”

…and the slaw won. I’m not a big coleslaw fan, a few bites and I’m done. But coleslaw IS one of the main ingredients to my Favorite Sandwich, so I have to make it. Here are two coleslaw recipes for you – Classic and Fancy. If you have a coleslaw recipe you love, feel free to share in the comments section!

Note: I don’t shred my own cabbage/veggies. I just buy the bags of pre-mixed coleslaw in the bagged salad section and then make my dressing. The last two times I’ve only found Broccoli Slaw. I like it – it’s a LOT crunchier. Nate doesn’t like it that much and prefers cabbage (not as crunchy) – take your pick!

Classic Coleslaw
From: Me!
1/2 C Mayo
2 T vinegar
1 t. sugar
2 T milk
2 t. celery seed
1/4 t. dry mustard

Add dressing to 1 bag of coleslaw mix.

“Fancy” Coleslaw
Fancy means more ingredients, i.e. more work, but yummier
From Pat Maynard, my awesome mother-in-law
3/4 C mayo
3/4 C miracle whip
1/2 t. celery seed (1 t.)
2 t. seasoned salt
1/4 C olive oil
1/2 C white vinegar
1/2 C sugar
1 T dry mustard
1/3 t. pepper
1 head cabbage
4 grated carrots
1 chopped pepper
finely chopped onion

If you read my previous whole wheat french bread post, you’ll know I was DUPED by the label & ended up with completely nutrition-less white bread that just kinda looked like wheat bread. WELL… I’ve gotten smart, well at least smartER. Hate to sound like a stinkin’ broken record, but Trader Joe’s came through again. I picked up one of their Whole Grain Artisan Breads and we had it with our stew. It had all kinds of whole wheat flour, whole grains and FIBER in it. Yea! And it was delicious – Cate even gobbled it up. yum yum.

This post begins with a confession…mostly because you’ll figure it out on your own if I don’t come clean. I didn’t cook Sunday or last night. We ordered California Pizza Kitchen with my mom & sister, and then ate those leftovers last night. For the most part you can believe that I do what I write on here, but SOMETIMES I go off program… But, my menu cheating resulted in this brilliant post. Aren’t you lucky?

As a kid/teen/young adult I HATED leftover pizza. Luckily I married someone who insisted on getting a toaster oven (which I thought was unnecessary – I was so wrong) and who had perfected the art of reheating pizza. Last night when Nate caught me taking a picture of my CPK Carne Asada pizza, I told him my plans for this post and how I’m the pizza heater-upper expert, to which he replied, “And WHY are you the expert?” Yes, Yes, it’s all because of Nate. So, with full credit given, here’s the “recipe”

Leftover Pizza
Microwave pizza until it is quite warm – appx 45 sec – 1 min
Put in toaster oven (without the tray is better, if you can keep the cheese from dripping – nate uses the tray) and TOAST (not bake) a little longer. THIS IS THE KEY. It crisps up the bread so nicely. You won’t even know it’s leftovers. You’re welcome.

Time for a “healthy” post If you are looking for an online diet journal, check out www.fitday.com. You can sign up for a free account and track all kinds of fitness information… food, calories, activity, weight goals, etc. Have a Fit Day!

Since I received so many corn chowder recipes form everyone, thought I should compile them all in one place. Can’t wait to try them!

Corn Chowder
From Adrianne’s Mom
2 small onions, chopped
4 slices of bacon
2 celery stalk,chopped
2 potatoes chopped
4 cups corn (frozen or canned)
4 cups chicken broth
*****************************
1 Bay leaf
1 tsp. salt
1/2 tsp. pepper
2 T. butter
2 T. flour
1 1/2 cups cream or half n’ half
1 cup grated cheddar cheese

Cook onions, bacon & celery, put in slow cooker. Add potatoes, corn, broth, bay leave, salt & pepper. Cook on low for 8-10 hours. Take bay leaf out and throw away. On the stove top, melt butter, add the flour so it makes a paste. Cook until light brown. Slowly add the cream to the paste, heat until it thickens. DO NOT BOIL! Move it from the heat, add the cheese and mix until melted. Add this mixture to the slow cooker mixture. Stir well and serve.

Joe’s Favorite Fresh Corn Chowder
From Kelly
1/4 lb. bacon, diced
1 cup onion, diced
1 cup celery, diced
2 cups chicken stock
2 cups water
2 cups potates, diced
3 cups corn kernels
2 cups cooked chicken
1 cup heavy cream
1/2 cup parsley, minced
Salt & Pepper

Fry the bacon in the bottom of a 6 quart stock pot. When the bacon is crisp, remove it from pan and set aside. Drain all but about 2 tablespoons of fat. Add the onions and celery to the bacon fate and saute until soft. Then add the potatoes, water and chicken stock and bring to a boil. Once the mixture is boiling reduce to a simmer and cook until potatoes are tender. Stir in chicken, corn and thyme. Slowly add the cream to the warm mixture. Add the parsley. Salt and pepper to taste. Serve hot sprinkled with bacon crisps.

Corn Chowder
From: Kelly
8 potatoes (peeled and cubed)
1 pkg frozen corn
1 onion, chopped
6 T. butter
1/4 cup flour
4 cups milk
1/2 cup cream
8 oz. cream cheese
2 t. salt
1/2 t. pepper
1t. parsley
1/4 t. thyme
1/4 t. marjoram

Cook potatoes until tender. Saute onions with butter until tender. Add flour, stir to blend. Add milk, cream and cream cheese. Whisk with wire until smoot. Continue to cook until slightly thickened. Stir in potatoes, corn, salt, pepper and herbs. Heat mixture to piping hot, but do not boil. For better flavor, set aside to cool and then reheat.

Sausage Corn Chowder
From Margo’s Aunt
Brown in soup pot 1 pound “lite” sausage and 1 diced yellow onion. While browning meat, peel and dice 5 medium potatoes. Drain any grease off meat and onions, add potatoes and cover with water. Cook until potatoes are barely tender. Add 1 can corn, 1 can creamed corn, and 1 can evaporated milk. Thicken to tates with 3T flour dissolved in water. Heat until thickening is cooked.

Corn Chowder
From Cat Lady (her hubby likes with with shredded chicken)
2 cans cream of potato soup
2 cans cream corn
2 cans corn (or approx 4 cups frozen)
3 cups +/- diced potatoes
1 qt half & half
extra milk if needed
salt and pepper to taste. I like a lot of pepper… almost a Tblspn

Mix everything together and simmer till potatoes are tender, stirring occasionaly so it doesn’t stick to the pan. I also use canned potatoes or sometimes frozen hashbrowns.