Anniversary Lunch

This past weekend, Mr. McGhee and I celebrated our 11th wedding anniversary.

Now, I know this is the perfect opportunity for me to gush about my marriage, but all I am going to say is this.  After 11 years of marriage, I still think Mr. McGhee is cool.  Mr. McGhee still thinks I'm cool.  The best part of my day is when I hear the garage door open and I know he is home.  The best part of his day is when I say, "Mr. McGhee, sit down and relax.  Let me get you a beer and after you eat this dinner I made for you, I will rub your feet while the minis play quietly so you can watch sportscenter."


Mr. McGhee and I celebrated our anniversary by taking the minis to the mall to do some Father's Day shopping and out to lunch at our favorite local restaurant.  We lounged by the pool before we went to watch our middle mini pitch his first little league game.  I've got to tell you, there is no fancy schmancy anniversary trip that could top this.....

I did have time to squeeze in an anniversary meal.  I love roasted red peppers, so when I found a recipe for roasted red pepper and goat cheese pasta, I knew I had to try it.  

Roasted Red Pepper and Goat Cheese Alfredo

Ingredients

• 2 whole red bell peppers
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup fat free half & half
• 4 oz. garlic & herb goat cheese
• 2/3 cup grated parigiano reggiano cheese
• 1/2 cup artichoke hearts (optional)
• 1/2 lb. linguine, cooked to al dente
• salt & pepper, to taste

Directions

1.  Roast your red peppers.  You can follow the instructions from the original recipe, here  or you can follow my instructions here.  

2.  Saute onions and garlic in olive oil 7 minutes or until tender. Pour in half & half, goat cheese, salt & pepper. Stir to melt goat cheese into sauce and keep warm over low heat.

3.  Uncover peppers, peel off skin and remove stem and seeds. Chop into large pieces and place into sauce along with parmesan cheese. Stir to melt cheese and remove from heat. 

4.  Pour sauce into food processor and puree, or use an immersion blender. Place back into hot pan and toss with cooked pasta. 

5.  Taste and adjust seasonings (salt, pepper, any italian seasoning you like). Top with more parmesan cheese, pepper, salt and parsley, if desired.  I also topped with fresh basil.

Sauteed onion and garlic, with half and half being added.  

The sauce pre-food processor.

Processed and ready to be tossed with pasta.

Delish and ready to enjoy.

Happy Anniversary Mr. McGhee.  I am blessed to a be a dreamer that has found a partner that makes dreams happen.

Happy Birthday dinner

Last week my middle mini turned 7.  Here is what you need to know about him, my mini is the most amazingly kind, sweet, sensitive, and empathetic kid ever.  I know you're probably rolling your eyes and thinking that every mom says that about every mini.  Not true.  I would never say that about my other two.

I struggled with this birthday a bit because a part of me is afraid that when my middle mini grows up he may outgrow his cuddliness and his desire to curl up on my lap and rub the skin on the back of my arm.  OK, let's all hope he outgrows that someday.

But seriously, my middle mini is a doll.  He loves everybody and everybody loves him.  He has a very kind spirit and is a devoted brother and friend.  He works hard in everything he does.  He prays thoughtfully every night.  He loves baseball, superheroes, the Chicago Cubs, and his puppy.  He tolerates his long shaggy hair because he knows I love it.  And I can't believe it's been 7 years since that 11 lb, 1 oz bundle of joy came into my life.

And here he is today.  Sweet.  Adorable.  Aspires to be a stay at home dad and live in an RV on the beach after he retires from MLB at the age of 26.  He doesn't want to have kids when he's playing for the Cubs because he knows he will miss them too much.  Those words actually came out of my mini's mouth.  Told you he was sweet, kind, and thoughtful.

One thing I love about my middle mini is that he will eat anything.  My other 2 minis are picky, but my middle mini will try anything.  So for his birthday, I wanted to make him something he would love...and what better to make a little boy on his birthday than man-pleasing chicken?

Man-Pleasing Chicken

• 1 package of chicken thighs (I did a pound of thighs and a pound of breasts)
• 1/2 cup dijon mustard
• 1/4 cup maple syrup
• 1 tbsp rice wine vinegar
• fresh rosemary

1.  Preheat oven to 450F.

2.  Mix together dijon mustard, syrup, and vinegar.

3.  Put the chicken in a foil lined baking dish.  Sprinkle with salt and pepper.  Pour mustard mix over chicken.  Flip chicken over to coat both sides.

4.  Bake to 165F.  Baste chicken throughout cooking.

5.  Let chicken rest 5 minutes.  Serve with sauce on top and sprinkled with fresh rosemary.

This chicken was simple to make and tasty.  I think my middle mini was pleased.  So perhaps I should rename this recipe the Mini-Pleasing Chicken?

Happy 7th birthday to my middle mini!!!!

Leftovers

I love when people tell me, "we don't eat leftovers."  Uh, seriously?  What do you mean?  Are you people actually throwing away food?  You do know there are starving kids in Africa that would do anything for that food you are tossing away, right?  

In the McGhee household, we do not throw food away.  But, I do not reheat leftovers either.  I reinvent leftovers.  

First, you need to start off with a hunk of meat.  For instance, a pork tenderloin.  I make two of these on a Sunday.  The first night we had it with corn on the cob (mini's choice), baked sweet potatoes, and fruit.

Pork Tenderloin

• 1⁄2 cups olive oil
• 1⁄3 cup soy sauce
• 1⁄4 cup red wine vinegar (I used white wine vinegar, I know...wine sommeliers everywhere are cringing)
• Juice of 1 lemon
• 1-2 tbsp Worcestershire sauce
• 1-2 tbsp fresh parsley, finely chopped
• 2 tsp dry mustard
• Freshly cracked black pepper, to taste
• 4 cloves garlic, peeled and minced
• 1 1-lb. pork tenderloin (silver skin removed)

1.  Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. 

2.  Preheat oven to 350 degrees. While oven is preheating, in a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. 

3.  Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. 

Pan Sauce

• Pan scrapings from pork tenderloin
• 1/2 cup of chicken broth
• 2-3 tbsp of reserved marinade (thoroughly mixed)
• 1-2 tsp butter

1.  Place the skillet back on the stove over medium heat. 

2.  Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. 

3.  Add the reserved marinade and let it boil down for 2-3 minutes. 

4.  Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Make your marinade.

Put the tenderloin in a baggie with your marinade.  It's okay if this step grosses you out.  I feel the same way.

Sear your tenderloin to lock those juices in.

Bake and then let sit for about 5 minutes until you slice it.

These are ways that I reinvent my tenderloin.  

1.  Saute some peppers and onions in oil.  Serve on tortillas with tenderloin and guacamole.  Serve black beans on the side.  

2.  Serve in fried rice.

3.  Serve cold in a mandarin salad.  

There you go!  Four dinners from one piece  of meat.  That may be a little too much pork tenderloin for you in one week.  I agree.  We usually get about 1, maybe 2 additional dinners from our tenderloin.  I just thought I'd give you options.  Because we all know, us ladies like our options.

Remember.  Don't reheat.  Reinvent.