Happy 3rd Birthday, This Week for Dinner! In honor of your big day, I’m going to bake a special treat full of butter, chocolate and macadamia nuts. That seems the best way to celebrate, don’t you think?

Really? Three years? Where does the time go? Thanks to all of you who read and contribute to this here blog. You keep it alive and fresh and I couldn’t do it without you and you and you and YOU!

MONDAY:
– Corn Chowder (I’ll be using Adrianne’s mom’s recipe at the top)

TUESDAY:
– Baked potato night (I’m craving baked potatoes for some reason)

WEDNESDAY:
– Enchiladas

THURSDAY:
– Leftovers

FRIDAY:
– Leek & Potato Soup

SATURDAY:
– Eat out

SUNDAY:
– Super Bowl! We’re having friends over…I’ll plan the menu later this week!

If you’re still trying trying to find the perfect birthday gift for This Week for Dinner, I have a great idea. Share your menu! Let’s see how many we can get up here…the blog will love it! 😉

I don’t often shop at Whole Foods. Not because I don’t like the store, I do. The fact that it’s generally more expensive and further from my house are contributing factors to my low attendance. However, the real reason I have to avoid that place like the plague might be a bit surprising. Whenever I shop there, I end up buying tons of unhealthy food!  Hello, Ciao Bella Key Lime Graham Cracker gelato. Come to me amazing baked goods. Giant chocolate covered strawberries? I’m in heaven.

I made a quick trip to Whole Foods last night on a quest for soup. I found it, along with gelato and a white baguette. And these great little chocolate chip cookies made by Whole Foods, which are a new find from the packaged cookie aisle. I rarely buy cookies, I’m a homemade girl all the way. But, I’m telling you, these little guys are GOOD.  I think the fact they’re made with actual BUTTER might be the key.

Maybe one day I’ll learn how to find healthy stuff at Whole Foods…until then, anyone have a napkin? I think I have some crumbs on my face.

10 years ago I was the ultimate gringo. I hated corn tortillas, spicy food and cilantro.  I really hated cilantro.  Then we moved 20 miles from Baja, and cilantro became an unavoidable fact of life. First I learned to tolerate cilantro…then like it…then love it. (PS…I also love corn tortillas and SPICY hot food now, too. Pretty amazing transformation, eh?)

Anyway, back to cilantro. It’s yummy. And now I put it in a lot of our Mexican food…especially guacamole. And I really love it on Barbecue Chicken Pizza. Oh, and this cilantro pesto served with chili chicken skewers is pretty darn yummy too.

It’s been a while since we’ve done a Call for Recipes, so let’s do it! And this one is all about cilantro! Please share your favorite recipes incorporating cilantro and/or your best cilantro tips. If it’s got cilantro in it, we want it!

Last week, one of the batches of edible peanut butter playdough that I made was more suitable for eating than playing. Since we had more than enough playdough to play with, I rolled a bunch of the “dough” into little blobs and dipped them in melted chocolate chips to eat, an idea inspired by a recipe for Buckeyes that I’ve been meaning to try.  My blobs turned out quite yummy. In fact, my friend Nikki couldn’t stop eating them. (Sorry to out you, Nikki!)

So, today we have two recipes: Jane’s peanut butter blobs and the original recipe for Buckeyes.  The dry milk in the peanut butter blobs gives them a nice crunch, but I have to say that the Buckeyes recipe looks simply heavenly and I can’t wait to try them.  (Karen, who gave me the recipe, swears they’re awesome and I believe her.) I would have made them this week, but I have officially overdosed on peanut butter after all the playdough “testing.” I need a little break. Never thought I could get sick of something made out of peanut butter and chocolate.

Peanut Butter Blobs

 

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From Jane Maynard (evolved from a few peanut butter playdough recipes)

Author: Jane Maynard

Recipe type: Dessert

Ingredients

• 18 ounces creamy peanut butter
• 6 tablespoons honey
• 1¼ cup non-fat dry milk (packet for one quart)
• ½ cup powdered sugar
• ½ – 1 cup chocolate chips (preferably half milk, half semi-sweet)

Instructions

1. Mix ingredients in a bowl. Roll into small “blobs” and dip in melted chocolate chips (you can melt in the microwave or over a double boiler). Let sit to harden. Store in an airtight container. (Quick tip: Spray your tablespoon with oil before measuring your honey and the honey will pour much easier.)

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Buckeyes

 

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From Karen who got it from a friend who got it from a friend”¦

Author: Jane Maynard

Recipe type: Dessert

Ingredients

• 18 oz crunchy peanut butter
• 3 cups rice krispies smashed (can put in a ziplock and use a rolling pin to smash)
• 1 stick of butter softened
• 1 lb of powdered sugars
• chocolate chips

Instructions

1. Mix above ingredients and refrigerate for 20 mins. Shape into balls and dip into melted chocolate (karen uses chocolate chips, you can either microwave the chips in a bowl for 1 minute and stir then do 15 sec increments after that until nice and smooth– or use a double boiler to melt – just be careful not to over cook the chips) then place on a cookie sheet and let harden! Enjoy! (Store in an airtight container.)

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I finally organized the Recipes pages!!! {cheers erupt from the masses} It was quite a jumbly mess, kind of like my real recipe box (see below)…but after some hard work, the online version is finally more navigable. I still have recipes to add, and I have even grander recipe visions to implement this year…but until then, at least you can find recipes much more easily.

MONDAY:
– Homemade pizza”¦toppings tbd

TUESDAY:
– Corn Chowder (I’ll be using Adrianne’s mom’s recipe at the top)

WEDNESDAY:
– Kitchen-Sink Quesadillas

THURSDAY:
– Leftovers

FRIDAY:
– Tacos

SATURDAY:
– Eat out

SUNDAY:
– Minestrone Soup

Okey dokey, pokeys. Time to get your weekly menus up here! Post away! And have a wonderful week!

Just want to share my latest oatmeal find. Trader Joe’s has Quick Cook Steel Cut Oats that are awesome. They cook as quickly as rolled oats (5-7 minutes) and taste great.

We’re always hearing about how steel cut oats are great, but apparently they take a long time to cook (I honestly haven’t even tried). If you have a Trader Joe’s, you’re all set!

If you have any steel cut oat advice or know of similar products to TJ’s Quick Cook Steel Cut Oats, please share!

When I was making our peanut butter playdough this week and happily using my Adjust-A-Cup, I realized I’ve never written about it. So here we are. I love it. Especially for sticky things that are so hard to get out of a regular measuring cup, like PEANUT BUTTER. It works like a charm.

I know the Adjust-A-Cup is nothing new, but it took me years to finally get one, so I’m excited about it just the same. And if you haven’t gotten one yet, hop to it! (I like the 2-cup version, but they have a 1-cup and a mini as well.)

Happy Measuring!

After months of not realizing that a Facebook group is different than a fan page, I’ve had my major “DUH!” moment and gotten it all straightened out. So, please become a fan of This Week for Dinner on Facebook! I’ve heard it’s the coolest fan page around. I think I read that in People or Wired or something.

http://www.facebook.com/thisweekfordinner

Don’t miss my post today on Make and Takes…edible peanut butter playdough! It’s fun and yum!

I received this recipe from Sarah Arnett, one of my lovely readers! She said that it’s a hit every time she serves it and I can see why. I made this soup last week and it was fantastic!

I must admit, this was the first time I have cooked with vegetable broth. I’ve always been a bit suspect that the flavor would not be as robust, but it was.  I was very pleased with the results.

Bonus – this is an EASY and FAST recipe. You’re going to love it.

Pesto Tortellini Soup

 

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From Sarah who got it from a friend who got it from a vegetarian cookbook”¦we apologize to the cookbook for not knowing who you are!

Author: Jane Maynard

Recipe type: Main Dish, Soup

Ingredients

• ½ small onion, chopped
• 2 cloves garlic, minced
• 1 T butter
• 6 C vegetable or chicken broth
• 1 9-oz package tortellini
• 2 C frozen mixed vegetables
• ¼ C prepared pesto
• Fresh grated parmesan cheese

Instructions

1. In a large pot, saute onion, garlic and butter until onions are translucent.
2. Add broth and bring to boil.
3. Add tortellini and cook 1-2 minutes less than the package directions.
4. Add the frozen vegetables and simmer soup until vegetables are heated through.
5. Stir in pesto and serve. Garnish with parmesan cheese.

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