Monday, October 23, 2006

One Happy Hubby

Tonight I made what, I must confess, was one of the best dinners of our married life. Now, for some of you this meal might not be such a big deal, but around here it was a welcome relief from DiGiorno's and Taco Soup (it's not that bad, but pretty close). After four years of marriage, Richard and I, just today, decided to set a dinnertime for ourselves. We have agreed that we will eat dinner, on a regular basis, between 5:30 and 6:00 p.m. and if we are not going to make it or will be late for whatever reason, only then will we eat later (or earlier if need be). The whole reason this is possible is because of my new job. I was home today by 4:10 (which is about the time I get home daily). I was able to watch Oprah, relax with the puppies and actually THINK about what I would do for dinner tonight. This NEVER happened the last four years, because I was either driving an hour home from work, or working until 6:30 or so up at Jane Long. I absolutely LOVE being home in time to do things at the house and make dinner for Richard. So, here is the dinner that made Richard claim, and I quote, "That was the kind of dinner that makes you wish you could empty your stomach and start all over again."...I highly recommend it for One Happy Hubby!

Brown Sugar Squash

Cut one Acorn squash in half. Clean out insides of seeds. Place 1/4 in. pad of butter, app. 1 tablespoon of brown sugar and cinnamon in the bottom of the squash cup. Then, sprinkle brown sugar and cinnamon around the lip of the cup. Place squash halves in a baking pan with 3/4 to 1 inch of water in pan. Place in oven on 400 for 30-40 minutes. Check at 30 minutes. If the squash are tender, they are ready!

Charla's Spaghetti from Scratch

Brown 1 pound of extra-lean ground beef in pan. When browning is almost complete, add spices: Italian seasoning, basil, garlic salt, pepper, parsley, oregano and any other of your favorites for spaghetti. When browning is complete, add one bay leaf, one can of Del Monte stewed tomatoes, 2 small cans of Del Monte tomato sauce, and one small can of sliced mushrooms (drained). Note: If you like thicker sauce, drain off the tomatoes before adding them to the pot. Let this simmer on medium-low for 10-20 minutes, stirring occasionally. While the spaghetti finishes, boil a pot of water and make your spaghetti noodles (I use whole wheat pasta, but any type will do). When sauce pot has simmered to your liking, turn down and serve on top of cooked, drained pasta.

Amy's BSGMB (Brown Sugar Garlic Mozzarella Bread)
As seen in one of Amy Dabney's previous blogs, I tried her BSGMD and OMG it's to die for! If you haven't indulged yet, do so immediately! I will give the recipe again here, but do not claim it as my own...this was all Amy!



Preheat oven to 450. In a food processor (or chopper), combine softened butter, and garlic (I used about 5 cloves), with salt and pepper to taste (I used garlic salt). I LOVE garlic as does Amy! I also added dried parsley. Place the slices of bread on a cookie sheet and spread some garlic butter on the top (enough to coat but not get soggy). Toast the bread in the oven for a few minutes-it should be lightly toasted, not browned. Reove the bread from the oven and top with cheese. Sprinkle the top with brown sugar (maybe one tablespoon per slice). Stick back in oven and toast until bread is browned along the edges and the cheese is bubbly and melted! NOTE: This is definitely best served warm!











And last, but certainly not least

Blue Moon Ale in an Icy Mug
If you've never experienced this delightful pale ale, please do so! I first tried this brew while in Colorado on our honeymoon in the Rockies. After some investigation, I learned it is brewed by the Coors company in Ft. Collins, CO. At the time, we had no way of knowing whether it was sold in our part of the U.S. or not, so we bought a couple of six-packs and kept them for "special occasions" in the fridge. Now, you can buy it at many supermarkets, liquor stores, and even some convenient stores in this part of the country. I like it because it has a mild, yet unique flavor and appeals to most any beer drinker. Oh, and every beer is better in a frosty mug!


CHEERS!








5 comments:

  1. Way to go Wonder Wife! That sounds soooo good!

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  2. YUM-O! Ditto on the Wonder Wife comment!!! :)

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  3. Sounds delish! After 2 endorsements for the brown sugar garlic bread, I think I'll have to try it. I'm just a little leary of brown sugar with my garlic...

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  4. Audrey-
    Don't be leary! You will LOVE it and if Ryan knows what's good for him, so will he (hee hee)! Happy feasting!

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