So we’re kicking off the new week with the reincarnation of our Dinner Challenge. We expanded the rules just a tad, but perhaps just as important, expanded the dollars as well. With chicken recently for $1/lb, I knew exactly what I was making when it came time to tonight’s challenge … Chicken in White Wine Lemon Sauce with a side of Roasted Broccoli. In the immortal words of Rachael Ray, yum-o.
The Sister-In-Law made this recipe a few weeks ago for us, and when I say the sauce is good, I mean it in a just-get-a-spoon-and-who-the-heck-cares-who’s-looking-dig-in kinda way. Nicholas‘ school had a Mom’s Night Out dinner event tonight, so I made it for the boys to eat, and I couldn’t resist slurping up one a few spoonfuls of the sauce while I was plating it up.
One of the keys, at least for me, in making this challenge work is keeping an eye on sales. When I saw the chicken on sale, although I wasn’t planning on using it at the time, I snapped it up and froze it. Between keeping an eye on sales and a running mind on what’s a good price for something, coupled with avid couponing, we keep our grocery budget at about $300 a month, sometimes less, and that’s even with regular entertaining.
So now, the chicken … make it. If for nothing else, then make it for the sauce. It’s that good. And as for the broccoli… roasted broccoli is one of those things that really could be a whole post on its own, and I was tempted to do just that. Love.the.stuff. I put the florets on a baking tray and drizzle it with olive oil and sprinkle with some fresh-cracked black pepper and kosher salt. In the oven it goes for about half an hour. When it came out, I honestly couldn’t stop eating it. So yeah, I had spoonfuls of white wine lemon sauce along with handfuls of roasted broccoli before I went off to dinner. Standing up in the kitchen. Sharing the broccoli with Madeline. ‘Twas a good eating night. Now that I’m thinking of it, I bet the broccoli would taste fabulous dipped in the sauce. Ahhh, tomorrow’s lunch.
She is incredibly independent, even at just 9 months. If you listen close, you can hear her fussing a bit in the beginning because she didn’t want The Husband helping her or holding onto the walking toy. Now to find her a bigger stretch of space to practice … she hasn’t mastered turning around yet, so gets equally frustrated when she reaches the end of the line (i.e., sofa, table, wall, take your pick).
Over the years, I have exchanged a crazy amount of recipes with one of the engineers at work. Although he’s now 80 years old, he’s still at it. Indian food, Cuban food, Spanish food, you name it, he cooks it. When we had an office potluck some years back, he brought in Cuban Black Beans and Rice and I knew after tasting it, that I had to get the recipe for The Husband.
The first time I made it for him, I held my breath. After all, he’s Cuban and I’m certainly not. Quite the challenge to make him something that he grew up eating, and have him give it his stamp of approval. But approve he did. In fact, I quote, “This tastes just like my grandmother’s recipe.” It doesn’t get much better than that folks. Well, actually it does. The fact that Nicholas requested black beans and rice the other day just about puts it over the edge.
Oh Madeline, my little cankled, raspberry-blowing mischievous Crazy Lady.
When she wakes up, her hair is sticking out from all sides, hence the Crazy Lady nickname. It seems like so much has happened with her over the past month. Let’s see…
– she has sprouted some teeth, four of them to be exact. Sharp little suckers they are, especially when they’re digging into your finger for all they’re worth. She grinds them mercilessly. It amazes me, the noises that four little bitty teeth can make, but it’s enough to make the hair on the back of your neck stand on end.
– she stands up, with feet solidly planted on the floor, without holding onto anything all the time. Not wobbly, but instead, very aggressively and self-assured. She cruises like a pro, skimming tables and anything else she can hang onto. Nicholas walked at 10 months, and he is hoping that she doesn’t beat him. I’ve explained that if she does, it’s only because she’s trying to keep up with him and wants to be like him. So far, he’s ok with that.
After reviewing the results of the recent survey we did on the $7 Dinner Challenge (thanks for taking part!), Sarah and I decided to make a few modifications to the rules … to make it a little more user-friendly and hopefully encourage more participation. Although we know the $7 challenge is definitely doable, we thought expanding the scope a bit might make it better for all.
It will resume next Monday, but in the meantime, here’s the plan:
The Ground Rules:
You have $10 to create a complete dinner for four, to include the main course and a serving of vegetables for each person.
Cost of items (i.e., bread) can be prorated (total cost of loaf/slices used).
Salt, pepper, 1/4 cup oil and 1 tablespoon of herbs are free — no need to count these into the cost total. Every other ingredient must count toward your $10 total.
No frozen meals. You actually have to make something (however it can have premade components).
You must state where you get your pricing info from, and it must be current to the date posted (as in, if the sale is over, the current price is the one that counts).
With the new guidelines, my wheels are already spinning for next week’s menu. Hope to see you here!
So we’re kicking off the new week with the reincarnation of our Dinner Challenge. We expanded the rules just a tad, but perhaps just as important, expanded the dollars as well. With chicken recently for $1/lb, I knew exactly what I was making when it came time to tonight’s challenge … Chicken in White Wine Lemon Sauce with a side of Roasted Broccoli. In the immortal words of Rachael Ray, yum-o.
