Whatcha got a cookin'?

Do you ever find yourself getting into a rut with your meal planning and grocery shopping?  I do.  I've found myself getting the same things and planning the same meals the last several times I've been grocery shopping.  So, I went looking for some different things to prepare for my family.

As you all know, Southerners (I'm from Mississippi) are notorious for overcooking their vegetables.  I had no idea this first dish would be such a hit with my family, but it was.  When Bentley ate these, he said, "Mom, I must get your rectipe.  These are alicious!!"  (No typos there.  That's how he says it!)

The "alicious" dish was:

Green Beans Sauteed with Garlic and Olive Oil

2 tablespoons olive oil

1 lb green beans, cleaned and tips removed  

salt and pepper to taste

1 and 1/2 teaspoons of dried marjoram leaves

2 tablespoons of fresh minced garlic

water as needed

*Heat a medium skillet over medium-high heat. Add the olive oil. Add the beans, salt and pepper. Sauté until lightly golden, about 3 minutes. Add the marjoram and garlic; sauté another minute. Add just enough water for moisture, about 3 tablespoons. Cover, reduce heat to medium, and cook 15 to 20 minutes or until beans are the desired tenderness. Uncover and cook until any moisture is evaporated. Serve immediately for hot, but they are also good at room temperature.

The baby even ate them well.  I cooked them less than the 15 minutes, because I wanted them to still have a crunch to them.  They are really good and I found this "rectipe" at Teri'sKitchen.com.

The other "new" dish I've tried recently is a recipe that I found on another blog I frequent:  His DoorKeeper.  The lady who writes that blog is Kelly's mom from Kelly's Korner.  

C

Chicken Enchilada Ring

2 cups cooked chicken

1/4 cup chopped black olives

1 cup cheddar cheese

1 can chopped chilies, undrained

1/2 cup sour cream

1 pkg. taco seasoning

2 rolls of crescent rolls

1 small tomato chopped

1 lime (for the juice)

2/3 cup finely crushed tortilla chips

*Chop the chicken and add olives, cheese, chilies, sour cream and taco seasoning.  Mix well.  Chop the tomato and add the juice from the lime and add to chicken mixture.  Reserve 2 tablespoons crushed chips, and add remaining chips to mixture.  Unroll crescent dough and separate triangles.  Arrange on round baking stone or cookie sheet making a circle with wide ends overlapping in the center.  There should be a 5 inch diameter in the center.  Spread chicken mixture evenly onto widest end of each triangle.  Bring points of triangles up and over filling.  Tuck under wide ends of dough.  Sprinkle top with chips and more cheddar cheese.  Bake at 375 degrees for 20 to 25 minutes.

This dish was YUMMY and was a big hit with my family.  We love Mexican food and this was a fun twist to your normal Chicken Enchiladas.  The great thing about the ring formation is that with the crescent rolls you have your portions already divided up for you.  I fixed some Spanish rice to go along with it.  Bentley wanted the "rectipe" to this also!!

So, whatcha gotta cookin' at your place?