Never claimed to be Mrs. Molly Homemaker

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I can hold my own in the kitchen, I’m no Rachel Ray by any means but I have a few dishes that I make that leave people saying “mmmm that was good!”. I have cookbooks galore that I skim through occasionally for new ideas, an “PIN” yummy must trys on Pinterest daily and when I get control of the remote 9 times out of ten the channel gets turned to the Food Network.

In the past couple of months the hubby has given some rather “helpful” suggestions for making the my cooking process easier. “You should prep our meals for the week”, “While making dinner you should prep for tomorrows meal”, “Guy marinates his meats overnight, you should try that”. Although his suggestions were received with a smile I kindly reminded him that I will not be prepping meals ahead of time (been there done that) and he is always welcomed to utilize the kitchen to make meals anytime he wants. “You know I don’t cook, I just don’t know why you can’t do step A and B then C and D tomorrow” he said.  Although, I understood his point… but for a man who has pretty much survived on PB&J sandwiches and Oreo cookies before we were married he just needs to just sit on the couch and leave the cooking to me…..I don’t suggest easier ways to go about tending to our yard or claim to be Bob Villa, I know my place.

dishes

I’ve tried to explain to him that “prepping” meals isn’t as easy as it may sound, it takes time A LOT of time and I have tried this numerous times when the kids were younger but ….it just isn’t something that I enjoyed doing….BUT  if I knew that the pots and pans would be cleaned by him then maybe I would rethink the whole meal prepping idea.  We can all guess what his answer to that one was.

I know of families that prep their meals but they have children at home and a busy lifestyle where prepped meals make sense; but it’s just the two of us…. I just don’t see the need to prep meals.

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I did “entertain” the idea of prepping our meals not so long ago and came across a couple of blogs that are all about this crazy idea……….It didn’t take me long to laugh out loud and say “OH HELL NO” especially when I saw the kitchen sink full of mixing bowls, pots and pans, but I kept reading …… skimming their weekly recipes and knew instantly that my hubby wouldn’t be down with a weekly rotation of ground turkey, chicken breast and ground beef….he would definitely question the little grainy things on his plate which I would later have explain what quinoa was and why it doesn’t really have any flavor.

“Honey you knew I wasn’t Molly Homemaker before we got married but I haven’t made you sick, your food isn’t burnt and you seem pretty pleased with your meals…but if your compliments about how good dinner was were just little fibs then you know where to find the Peanut Butter and Jelly …and the bread is over there”  I told him as I headed to the bathroom with the furkids to give them a bath.

mind you, it was late evening….about 8pm, yeah I have PLENTY of time to prep meals. 

 

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This is one of my favorite recipes….you GOTTA try it!!

You need to try this………Grilled Cajun Ranch Chicken.

cajun chicken pasta

(this Pinterest picture doesn’t do it justice and lame old me was too excited and HUNGRY to grabbed my camera to take a picture of the yumminess on our plates)

This was my third time making this dish and my third time attempting to perfect the sauce that goes with this yummy concoction and let me tell you I NAILED IT!!  the first couple of times the sauce was either too runny or just didn’t have that kick but I figured it out, so let me share it with you!

Chicken

1/2 cup olive oil

1/2 cup ranch dressing

3 Tbsp Worcestershire sauce

2 Tbsp Cajun seasoning

2 tsp salt

1/4 tsp ground black pepper, or to taste

4 skinless, boneless chicken breast halves

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, cajun seasoning, salt and pepper. Let stand for 5 minutes. Pound (that’s the fun part) chicken breast to 1/4″ thickness. Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 2 hours (the longer the better)……but it still taste good if it’s in the bag for 30 minutes. Preheat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear……I have also just cooked it in a deep pan on my stove and it’s just as yummy….slice and serve over pasta.

Pasta

16 oz of bow tie  (Personally, I use Penne pasta)

For the SAUCE …..

2 1/2 cups heavy whipping cream

3 cloves garlic, crushed

1 Tbsp pepper

2 Tbsp Cajun seasoning  (but you may want more, just taste it first)

1/4 cup butter

1/2 c. shredded Parmesan cheese

In a small saucepan, melt butter, add garlic, whipping cream, cajun seasoning, pepper and parmesan cheese. Whick together on low heat for 5-6 minutes. NOW……. this is when I noticed it was a bit runny, I like a thicker sauce so I grabbed some mozzerella cheese and grabbed about a cup full ok, who are we kidding it was more like a huge hand full…I LOVE my cheese. I stirred it up and noticed it was getting thicker…….so depending on how you like your sauce runny or thick….cheese works wonders !!!

Grab a plate, place pasta down first ….. pour some of the yummy sauce on top, place the chicken on next and then top it with some parmesan cheese.

This is also great with some garlic bread and a glass of Merlot or any type of wine for that matter.

bon-appetit