Slow-cooker chicken tortilla soup
The story: This is Pioneer Woman’s recipe and I like it because you do almost NOTHING in advance. No browning of meat, or even cutting of meat, necessary. You put the raw chicken breasts straight in the pot with the spices, beans, tomatoes, etc., flip it on, and go to work. Okay, I did chop the onion and peppers the night before and throw them in a bag.) When you come home from work, school and kids’ soccer games 11 hours later, it’s ready to be ladled up and topped with avocado, sour cream, cilantro, cheese, whatever. We would normally top with tortilla chips but only had lunchbox-sized bags of Fritos, which actually worked better. In fact, I pitched this to the kids as “Frito Soup.” (They didn’t fall for it).
Grilled hot dogs and brats with Bush’s baked beans
The story: The Cleveland Indians were playing, Magnus had a soccer game AND then baseball practice til 8pm, and it was an unseasonably warm spring evening, so we did hot dogs and brats on the grill. I have to say, it hit the spot.
Slow-cooker Indian butter chicken
The story: I got this one from a blog I like called Dinner: A Love Story. It was really good. Again, no browning in advance. Just raw chicken breasts in the pot with fresh ginger, chopped onion, garlic, tomato paste, coconut milk and spices like curry, cinnamon and cumin. At the end, you stir in greek yogurt and fresh lemon juice. They also have you stir in peas but I kept them separate for anyone who would object to green in their chicken business. I didn’t have as much rice as I thought so the kids had theirs on pasta shells, which they preferred anyway.
Pizza from Cheshire Market, the local bait store and pizza carryout
The story: No explanation needed.
12 West, a cool little restaurant in Delaware
The story: Greta had a movie night at the school so we took Magnus out to dinner. 12 West specializes in modern Mexican. There was a 45-minute wait so we had a round of drinks: a Shirley Temple for Magnus, beer for Barrak, and for me, a Tijuana Sour, which is bourbon, lemon juice and simple syrup topped with a little red wine. We shared a platter of really good nachos and then got seated at the bar. We ended up being too stuffed for our entrees (a burger for Mag, tacos for Barrak, a vegetarian tostada thing for me). Not sure Magnus was a fan.
Herbed faux-tisserie chicken with small Yukon Gold potatoes and roasted broccoli
The story: This is weekend cooking but I’m still sharing it because you should know this recipe. You know how roast chicken sometimes looks a little undercooked and pink in places? This recipe has you cook a seasoned bird low and slow (3 hours at 300 degrees) like a rotisserie, so the meat is falling-off-the-bones tender. You do a seasoning rub of ground fennel seed, thyme, marjoram, salt and olive oil and set the bird on a tray of Yukon Gold potatoes, so the chicken fat drips onto the potatoes. I also threw some onion wedges on the tray because onions roasted in chicken fat is totally my jam. I made two chickens because both kids like chicken legs and there just never seems to be enough for the whole family with just one bird. Broccoli roasted with olive oil and salt is our go-to veg. Greta eats it like candy.
EDITOR’S NOTE: In writing this blog post on a Sunday morning, I’ve paused to 1) go out to the backyard to inspect a rip in Mag’s new baseball trainer net, 2) go to the bathroom with Greta to see her glow-in-the-dark slime, 3) go back to the backyard to inspect Mag’s jaw where he got hit with the baseball, 4) hold a balloon open for Greta so she could scoop baking soda into it, and 5) answer a question that couldn’t wait: “Mommy, would you rather live in Target or Kroger?” This is why I haven’t blogged in almost 12 months.