Sundays with Jerome: Hoodlums, Halloween and Mexican Chicken Soup

Happy Halloween! When did teenagers become so disrespectful? I know that I may seem old saying that because I know plenty of people when I was growing up who were very disrespectful but it seems like almost every teen now is rude (or maybe it's just the kids in our track or the people that bring their kids to our track). If you have the decency to dress up and knock on my door then I will gladly give you candy, even though you wear a black sweatshirt and a mask and call that a costume, however, when you throw your empty soda cans in my planters and knock over the sidewalk candles, thats when I start to get mad. The candles weren't even on your direct path and you still managed to knock them over. Straight up HOODLUMS. What happened to all of the little kids trick or treating in the neighborhood? Do parents not want to take out their kids for candy anymore or did people just stop having kids? I remember growing up and their were lines at the front doors of houses. Not so much anymore. I guess that's a good thing because candy is so expensive now. We ran out of candy tonight because I didn't think we would get that many trick or treaters. I went to Albertsons and got a couple bags and was shocked at the cost of the 4 bags of candy. Maybe it was because I bought it last minute or maybe it was because it wasn't from Target, regardless, it was expensive. I was also bummed at the unoriginality of the costumes of teens. I saw a litter of cats and six kids with panchos, mustaches and sombreros. Is that supposed to be someone from a movie? The only two costumes I saw that were great was a guy dressed as a banana split and the other dressed like a smores.

Enough about the hoodlums trick or treating. Let me tell you briefly about my weekend. My niece Tori was down along with my mother in law and we had a very relaxing weekend. Tori, my sister and I decided we were going to see Paranormal Activity 2. Tori and I saw the first one when it came out and she was only 13 at the time. We both love scary movies and this was no exception. We both clung to each other and I had a nervous laugh the entire movie while she clenched my arm and screamed at many parts. This second movie did not disappoint either. Between, my sister, Tori and I, we are some of the most scared people in the world. We love to scare people but hate to be scared, so watching this movie was no easy task. The gaps of quietness in between scenes built up a suspense that seemed like it would never end. With no music to make the time pass, the anticipation was nerve racking. With sudden booms and creepy shadows, Paranormal Activity 2 was just as good as the first one, minus the ending which wasn't the best. They did a great job at tying in the first movie with the second and even if you didn't see the first movie, you would still understand the second. It was very difficult to go to sleep that night and there were moments of terror when the dogs would growl a little or dart outside to bark, but it was very fitting for this halloween weekend.

For dinner tonight, we at Mexican Chicken Soup. It is inspired by a Taco Soup and a Chicken Tortilla Soup

Mexican Chicken Soup

Ingredients:

1 onion

2 garlic cloves

2 zucchini

2 squash

6 chicken tenderloins

3 10oz cans enchilada sauce

1 (14.5 oz) can low sodium chicken broth

2 (4 oz) cans diced green chiles

1 can black beans

1 can kidney beans

1 can white beans

1 can corn

2 tsp cumin

2 tsp chili powder

1 tsp red pepper

pepper

salt

1.5 cups white rice

Directions:

Dice the onion and garlic cloves and place them in the bottom of the slow cooker. Cut up and quarter the zucchini and squash. Mix the vegetables together. Place the 6 frozen chicken breasts on top of the vegetables. Pour in the enchilada sauce, chicken broth and chiles. Drain the beans and corn and then pour them on top. Add the cumin, chili powder, red pepper and add pepper and salt to taste. Cook in the slow cooker for 6 hours. Stir occasionally. Add rice at the end.

In a separate pot, cook 1.5 cups rice to 3 cups water. Bring 3 cups of water to a boil. Add the rice. then simmer until water is gone.

Before serving the soup. Mix in the already cooked rice. EAT!

It's SO GOOD and SO EASY to make. Good luck and Happy Halloween.

P.S. I can't believe it's already Movember.

Sundays with Jerome: Slow cooker Pesto, Spinach and Mushroom Lasagna

What an amazing weekend! I have so much to say because so much was accomplished. This was my weekend to start getting rid of junk and cleaning up the yard to start making room for Averie. When I got home on Friday, the two Rent-A-Bins I ordered were eagerly awaiting to be filled. They were empty and it was difficult for me not to start working immediately.

Saturday morning came quickly and I originally had planned on getting up to run. Unfortunately it was drizzling heavily and I wasn't in the mood to go out and run, especially because I hadn't run in about 6 months. A few miles here and there but nothing serious. Jen and I decided to get coffee first and we hoped that by the time we got back that the drizzle would subside. Lucky for us, the drizzle had stopped and so it began. I started with the backyard ivy that had encompassed the neighbors fence and was creeping into my yard. I figured like it was going to be an easy task. Just a few snips here and there and I could take it right off. However, just like all the jobs I think that will be easy, the vines were all tangled and the thick branches/vines ended up going in between our wall and the neighbors fence. I knew I had to just tackle it so I just went for it.

Along with the ivy, the garden was overgrown too because I was hoping it would just die so I could begin to plant the winter crops. But from the rain and then the sun we have been having, the tomatoes and tomatillos, along with the zucchini and bell peppers, have all been thriving.

Much to my surprise, it only ended up taking about 2 hours and the finished look is not everything I had hoped for but it's so much cleaner and we can now see the animals that run across the fence.

The garden was cleaned out with a few survivors in order to plant next weekend.

After finishing the backyard it was now time to start the front. I figured the front big tree would be really simple because I just needed to trim a few key branches and it will begin to look thinned out. LIttle did I know, Each branch had like 4-5 more branches sprouting off of them and it was much more full then I imagined. I started with a ladder and began cutting branches as high as I could reach but soon realized that it wasn't very safe and I was going to have to climb up into the tree. For all of you that have heard of my past projects, you know that I always get hurt somehow. I myself even thought of this as I was taking my step onto the first branch. One thing led to another and I trimmed one side REALLY short. This wouldn't be a problem but I then dreaded the fact that I had to thin the other side just as much. I kind of screwed myself but I knew it would be great in the long run. The balancing of myself on the branches with shears in my hand must have been hysterical to see from the street but I was tired and kind of terrified. Never once did I feel like I was going to fall but I kept imaging a branch breaking and me falling on the shears or something snapping off and lodging itself in my eye. Well, let me tell you...the tip of the shears did break. I don't know where it shot off but luckily it wasn't in my eye. I soon put on eyewear right after that. 4 hours later I finished the tree and I was very happy.

Now being exhausted from a hard days work, we rushed off to our friend's moms 75th birthday. Gloria looked amazing as always and her mom, who is in her 90s was walking around and loving life as well. That family has amazing genes.

Sunday morning arrived and Lola got me up at about 715 because she had to eat. She knows she gets chicken in the morning so if it is after 630 she jumps and hops on the bed and comes over and sits on my neck. She cracks me up. Needless to say, it was early and I decided since I was up I might as well go for a run before church. I started my normal route and was only going to run a few miles. The weather was perfect. There were a few clouds and it was crisp out. I was feeling good so I decided to keep running. After all was said and done, i ran 6.5 miles with a pace of 8:58. I felt alive. It was what I needed. Unfortunately I missed the first service of church but God and I connected during my run and I felt refreshed. Jen and I did our ritual of coffee, errands and grocery shopping for the week and then laundry when we got home. It was the perfect Sunday.

For dinner, I slow cooked a Pesto, mushroom and Spinach lasagna out of cooking light magazine. The flavor was AMAZING! The noodles seemed a little overcooked but not too overcooked. I can't wait for the leftovers tomorrow. Here is the recipe:

No-boil lasagna noodles are perfect for this recipe, as they absorb all the juices that accumulate in the crockpot. Use 2 (10-ounce) packages of frozen chopped spinach in place of fresh, if you prefer. Also, any mushroom will work.

Yield: 8 servings

Ingredients

• 4 cups torn spinach
• 2 cups sliced cremini mushrooms
• 1/2 cup commercial pesto
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 3/4 cup (3 ounces) shredded provolone cheese
• 1 (15-ounce) carton fat-free ricotta cheese
• 1 large egg, lightly beaten
• 3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
• 1 (25.5-ounce) bottle fat-free tomato-basil pasta sauce
• 1 (8-ounce) can tomato sauce
• Cooking spray
• 1 (8-ounce) package precooked lasagna noodles (12 noodles)

Preparation

Arrange the spinach in a vegetable steamer; steam, covered, 3 minutes or until spinach wilts. Drain, squeeze dry, and coarsely chop. Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine; set aside.

Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stirring well to combine. Stir in 1/4 cup Parmesan, and set aside. Combine the pasta sauce and the tomato sauce in a medium bowl.

Spread 1 cup pasta sauce mixture in the bottom of a 6-quart oval electric slow cooker coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat the layers, ending with spinach mixture. Arrange 3 noodles over spinach mixture; top with remaining 1 cup cheese mixture and 1 cup pasta sauce mixture. Place remaining 3 noodles over sauce mixture; spread remaining sauce mixture over noodles. Sprinkle with the remaining 1/2 cup Parmesan. Cover with lid; cook on LOW 5 hours or until done.

I modified this recipe a little. I sauteed an onion with the mushroom and added that to the spinach and pesto mixture. I also added a can of diced tomatoes that were italian seasoned to the pasta sauce mixture. Don't know if I needed it but I thought it might enhance it. At the very end, I probably would have cooked the lasagna for 4 hours instead of 5 but I will definitely be making this again. Have a great week.

Sunday's with Jerome: A Lazy Sunday with Spicy Tomato Soup

Let me start by saying that my weekend started with a relaxing Friday. I went to work like normal and at lunch I decided to go to the Grove because I needed to go to the apple store. I then decided to treat myself to lunch at The Farm. The weather was kind of overcast but it wasn't cold or hot. The Farm has a patio by the water fountain so I decided to eat outside by myself and I ordered a glass of wine, a half sandwich/salad combo and ordered a side of sweet potato fries. It was a great way to take time for myself and relax.

I then ended the week by getting out of work a 1/2 hour early and heading to dinner for sister's twenty-seventh birthday at Javiers. Let me just tell you, I love to people watch and this place had the perfect eye candy for me. Cougars galore! I heard a friend once describe it as the wild animal park of Newport. The food, ambiance and company did not disappoint.

Saturday we headed up to Larchmont to visit a friend and walked the main street and stopped in at a couple baby shops. We then had lunch at a great Greek restaurant and enjoyed all of the dogs passing by that were cruising the street. After that we headed home to relax before heading out to dinner with The Deans. We ate dinner at a little hidden gem in Long Beach called Tantalum. Tantalum is located next to Acapulco in the old WOW shopping center on PCH and 2nd street. The atmosphere, food, drinks and music were perfect.

Sunday morning we went to church and then did all of our grocery shopping for the week. We are so lucky that a Whole Foods opened up on Beach Blvd. We have been waiting for one close to us for a while and last year we found out that it was finally opening up in the fall. We LOVE Whole Foods and it will definitely be a part of our shopping ritual, but only if we go in the morning. It was already crowded and it was still kind of early on Sunday. Once we got home, it was only 1230 so we began laundry and then just lounged the rest of the day. It was gloomy and kind of cold out so we decided to turn on the corner lamp, keep the lights off and partially close the curtains in the living room. It was so cozy and we caught up on all the TV we have missed and took little naps here and there. For dinner, we had Spicy Tomato Soup by Giada De Laurentiis. It is one of the easiest recipes to make. We modified it a little by adding kidney beans and corn but here is the recipe with our additions.

Ingredients

• 3 tablespoons olive oil
• 2 carrots, peeled and chopped
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
• 2 (14-ounce) cans chicken broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 cup frozen corn kernels or one can of corn drained and rinsed
• 1/2 teaspoon red pepper flakes
• 1/2 cup pastina pasta (or any small pasta)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/quick-and-spicy-tomato-soup-recipe/index.html

We are then going to finish up the night by watching The Amazing Race, Jerseylicious, Mad Men and the Kardashians. Cheers to a great week.

Sunday's with Jerome Honey-Chipotle Ribs and Brussel Sprouts

Today I decided to write my first blog. I am not a very good writer but I do have a lot to say. I started this blog to let people know what I do with my Sundays. Sundays are a very special part of my week. I cook, clean, enjoy a brew and I get to spend time with Jen and the pups lounging and catching up on ALL THE SHOWS we love to watch. I don't even know where to begin with this blog because I feel like I have wanted to start one for a while. Do I start with the scroll of things to do around the house before Averie arrives? Do I blog about what I cooked last weekend and what I am going to be cooking this weekend? Do I blog about how I love to be handy around the house? or Do I blog about the latest and greatest show I am addicted too? So many options to blog about. So for this first blog I have decided to blog about this Sunday's dinner.

Today's dinner I have decided to cook Honey-Chipotle slow cooker ribs, brussels sprouts and roasted potatoes. Before you begin to judge me about about brussels sprouts, let me first say, I hated them before I had even tried them. The first time I decided to try brussels sprouts was Thanksgiving last year. My sister in law Jackie decided to cook them for dinner and hid the smell and taste of them with bacon, cranberries, and brown sugar. Let me just tell you, I didn't think I was eating a vegetable at all. They were HEAVEN!!!! After that time Jen and I cooked them the very same way with the same amazing results. However, I didn't want to have to cook bacon each time I ate brussels sprouts because I knew it was defeating the purpose of the sprouts themselves. I then tried to venture out and cook them with garlic, butter, pepper and the brussels. They were okay but I added way too much butter and in the end, they just weren't very good. Summer then arrived and they weren't in season so I didn't even think about them. Now that they are back, Jen and I can't stop thinking about them. I searched online for some great recipes and I finally found one that sounded great. I can't remember where I got it from but it was somewhere like recipes.com or cookinglight.com. Those seem to be frequent places I go for great recipes. Here is the recipe we chose:

Brussels Sprouts

One onion chopped

Halve two stocks of brussels sprouts (or use two bags from trader joes)

Salt

Pepper

Garlic powder

2 cups low-sodium chicken stock

4 tbsp of butter

In a pan, brown the chopped onion for about 5 minutes. Then add the brussels sprouts and season with salt, pepper and garlic powder. You can use actual garlic but I didn't buy any at the store. Then add 2 cups of low-sodium chicken stock. Cover and cook for about 15 minutes, or until the liquid is gone. Add the 4 tbsp of butter until melted and season with more salt and pepper as needed.

Let me just tell you. THESE ARE AMAZING and we are having them again tonight. On a side note, I always use two stalks of brussels because I LOVE LEFTOVERS and so do the others I share my extra food with. :)

Because Sunday is my day to let Jen relax, I almost always cook a big meal. Today, along with the brussels sprouts, I have decided to cook honey-chipotle ribs. I knew I wanted to cook something in the slow cooker because we were going to be gone in the morning so I decided to start looking for slow cooker rib recipes. I love searching on the internet for recipes and when I did, I came across this recipe on Life's Ambrosia

http://www.lifesambrosia.com/2010/06/honey-chipotle-slow-cooker-pork-ribs-recipe.html

The ribs looked good in the picture and it didn't look too BBQey if that makes sense. The last time I made ribs in the crockpot, they had so much sauce and I tried to improvise too much. They didn't end up being that good. Here is the recipe for the ribs.

Honey-Chipotle Ribs

You will need:

• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• 2 tablespoons olive oil
• 4 pounds baby back pork ribs
• 1 onion sliced

Honey Chipotle BBQ Sauce

• 1/2 cup ketchup
• 1 tablespoon soy sauce
• 1 tablespoon apple cider vinegar
• 2 tablespoons honey
• 1 1/2 teaspoon kosher salt
• 1 1/2 teaspoon paprika
• 1 tablespoon Worcestershire sauce
• 2 tablespoons packed brown sugar
• 1/2 teaspoon garlic powder
• 1 (7 ounce) can chipotle peppers in adobo sauce

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
2. In a bowl combine kosher salt, black pepper, cayenne pepper, garlic powder, paprika, onion powder, cumin and olive oil in a bowl. Stir to make a paste. Rub mixture all over ribs. Transfer to preheated baking sheet. Place in oven and cook for 15 minutes. Turn and cook for 15 more minutes.
3. Place the sliced onion on the bottom of the slow cooker.
4. While the meat is cooking combine all of the ingredients for the BBQ sauce in a food processor and process until smooth.
5. Transfer ribs to the slow cooker. Pour BBQ sauce over the top. Cover and cook for 6 hours.

We ended up cooking them for 8 hours. Let me just tell you...AMAZING!!!! They are sweet and spicy. YUM!

We also cooked roasted potatoes. We bought the potatoes from Trader Joe's that are purple, pink and yellow. Not sure what they are called. We quartered them and drizzled them with olive oil and seasoned with salt and pepper. We cooked them at 400 degrees for about 25 minutes. Those, along with the brussels and ribs were an AMAZING meal. I finished the meal off with the Harvest Moon Pumpkin Ale. Such a great Sunday dinner.

I look forward to blogging in the future about My Sundays! Love to all. P.S. I always thought that it was brussel sprouts. But it is actually brussels sprouts. Weird.