What's for Dinner ~ Wednesday March 28th
How is it almost April already? I've zombied through almost the whole month!
Bill wandered in with a Burgundy marinated beef roast earlier, which is now in the crock pot. Our grocer sells steaks with the same marinade and they are amazing. This is the first time we have tried the roast. Not sure what I will do with it after it has cooked...I may just roast veggies on the side.
What's for dinner where you are?
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I soaked the hominy overnight and put it on a few hours ago. It's simmering now with pork chops, peppers, cilantro, onion, and garlic and before I'm through I'll probably add some more veggies. It just stopped raining but it feels raw, so this hearty stew will make me very happy at dinner time. 
I can hardly wait!
from scratch: 24 hr. soak, gentle simmer and letting the corn cool of in the broth resulted in 'popped' hominy when I added in the onion, carrot, pepper, pork chunks, & herbs and brought it back to a simmer. I tried doing this once before, but I used the giant hominy (like Corn-Nuts size) and the result was the same. The kernels pop in the broth and remain chewy. Any ideas what I'm doing wrong? Canned hominy comes tender and intact but mine won't come out that way. 
I guess I just overcooked it. 
Have chicken stock on hand, a bay leaf to toss in and some dense wheat bread for dunking...
quickly under the broiler with the buttered wheat bread, till both were browned. Good stuff.
My sundown walk is iffy...may be a movie and some sweets. 
work Sun-Thur til 9pm. now. Glad for the work, but makes eating schedules a little off. 
SO made a delicious baked fish last night. Flounder Filets topped with EVOO, Dill, and smothered in fresh lemon slices. Having that with:
Lima beads cooked in a little fatback
Broccoli in garlic and EVOO.
GF bread w/ port wine cheeseball to go with.
This will keep me going this evening at work.
That fish is da bomb! I told the SO let's make that one of our go to dishes this hot weather season.
Another night of dropping kids off, etc.
I googled a creamy chicken and rice recipe for the crock pot and found this:
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An easy chicken and rice recipe from Paige.
Cook Time: 9 hours
Total Time: 9 hours
Ingredients:
• chicken tenders (3 per person)
• cream of mushroom soup (1 can for 2-3 people, 2 for 4-6)
• Mrs. Grass Onion Soup Mix (1 per each can of soup)
• 1 Tbsp olive oil
• long grain brown rice (1 cup per can of soup)
• 1 Tbsp whole thyme, crushed
• salt and pepper to taste
• desired amount of broccoli florettes (optional)
• diced red pepper (optional)
Preparation:
When using brown rice, you need 2 1/4 cups liquid for each 1 cup rice. So I empty my can of soup into a measuring cup, and add water (or white wine) to equal 2 1/2 (not a typo, you need the extra for the onion soup mix). Heat olive oil in a saute pan, and add rice until it begins to crackle, but not brown. This will make the rice dense, and help it keep it's shape while cooking. Whisk together the soups and additional H2o, herbs and seasonings. Combine all ingredients (except veggies) in crock, and cook on high 4-6 hours, or 8-10 hours on low. During last 30-45 minutes, add desired veggies.
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However, I don't have some of that so I made my own creamy stuff using salt free chicken broth and some sour cream. And I used boneless chicken breasts. I sauteed the rice with olive oil but added chopped onions as well. No onion soup mix but used garlic, black pepper, dried thyme and pepper flakes but did not add the broccoli. Will have the broccoli on the side.
Smells good so far!
both the side dishes are experiments. I'll check in later with the results
I usually add herbs to whatever cheese I have on hand, and have started using coconut oil on the bread. Adds a nice fragrance to the sandwich.
Spinach salad with strawberries, toasted almond slices, crumbled goat cheese and poppyseed dressing.
Then, grilled asparagus on toasted 14 grain bread topped with a poached egg and shaved parmesan.
Yay! It's spring. I love asparagus. 