Making Meals Monday

I have decided to add a day to my blog week. You are really excited, I can already tell. This will be a pictureless post. If you wonder about my regular post - they will continue to be Saturday and Tuesday - so look below if you want to see those!

Since the school year began, I have been making meals on a weekly basis. I will pause now for my family and friends - who know me well - to pick themselves up off the floor.

Are you up? Good. Anyway, I am trying new things each week. Actually buying ingredients, mixing them together, using the oven (gasp!) and making a mess (bigger gasp!).

So, I decided, it might be fun to share some of my weekly recipes with you. I pick 3-4 things a week to make (I like the website All Recipes). Usually one fish, one chicken, and one other meat. then the other days of the week we eat Pasta and "kid's choice" (mac N cheese, hot dogs, nuggets)

So, here are my three meals for this week with their recipes in case you are inspired.

Enchiladas Suisas

(for 6 servings)

Ingredients
- 2 tablespoons butter
- 2/3 cup chopped Spanish onion (no idea what this is, so I used a regular onion)
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup chopped green chile peppers
- 1 clove garlic, minced
- 3/4 teaspoon salt
- 1 dash ground cumin
- 12 (8 inch) corn tortillas
- canola oil for frying
- 1 cup shredded Monterey Jack cheese (I don't like this so I used sharp cheddar)
- 1 cup shredded mild Cheddar Cheese
- 2 cups shredded, cooked chicken breast meat
- 1 cup heavy cream
- 1/4 cup chopped green onion
- 1/2 cup sliced green olives (I don't like these, so I left them out)
- 1 pint cherry tomatoes

Directions

1. Prepare salsa verde: Melt butter in saucepan over medium heat. saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees

2. In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll. Combine the cheese and keep 1/2 cup aside for topping. Dip each tortilla in salsa verde (both sides) Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.

3. After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture, and with the green onions.

4. Bake uncovered in preheated oven for 20 minutes. Serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side.


Foolproof Rib Roast

(now rib roast can be expensive, so you can really use any kind of roast you like) Now, this recipe is good for a weekend or a day you have a lot of time because it takes several hours before it is ready.

Ingredients
- 1 (5 pound) standing beef rib roast (or something similar)
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder

Directions:
1. Allow roast to stand at room temperature for at least 1 hour.

2. Preheat the oven to 375 degrees. Combine the salt, pepper, and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.

3. Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees to reheat the roast. The internal temperature should be at least 145 degrees. Remove from the oven and let rest for 10 minutes before carving into servings.

Maple Salmon

Ingredients

- 1/4 cup maple syrip
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1/4 teaspoon garlic salt
- 1/8 teaspoon ground black pepper
- 1 pound salmon

Directions
1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

3. Preheat oven to 400 degrees

4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes or until easily flaked with a fork.


Enjoy!!!!