DINNER & A MOVIE

I know you all are waiting on pins and needles to find out the result of dinner last night! LOL!  Well, based on the newly implemented (as of last night) "Karnei Star Recipe Rating System" it scored an impressive 4.75 out of 5 stars. Everyone gets 1 star vote and the ratings are as follows:

1 star = "I love it, and can't wait for Mom to make it again!" 

3/4 star = "It's really good!!  I'd like seconds please!"

1/2 star = "It's ok, I cleaned my plate without too much whining." 

1/4 star = "How much of this do I have to eat to get dessert?" 

0 star = "Can we do PB & J instead??" 

So, last night everyone (except Jarred) gave it a full star.  Needless to say, it was a hit!  I'm loving the new rating system!!!  Not only is it verbal confirmation and feedback for me on whether or not to keep a recipe "on file"; it's also a great learning tool for the kids in teaching them how to add fractions!  Cool!  I'm thinking that deserves a pat on the back for the ol' mom! Ha!  (I've included the recipe below) 

Well, as it would turn out, dinner was so easy to put together, and here I was with this extra pasty sheet.  I turned the box over and found a recipe for Napoleons.  I've read recipes for them before, but this time I was intrigued and actually amazingly had ALL the ingredients on hand to make them so BONUS for the family!   It was SO yummy!  Kind of like a fancy smanchy strawberry shortcake!  Who doesn't like to feel fancy every once in a while???  I'll share that recipe too!

  The roasted asparagus went over well too, but we've had that several times before.  As long as we refer to it as "long hairy green beans" to the kids (for some reason that sounds more appetizing to them???) they gobble them up!  Well, Chloe thought it was "skinny broccoli", but whatever, as long as they eat their veggies, I'm a happy Momma!

After the kiddos were nestled in bed, Jarred and I had some time to catch up and then I headed out to meet a friend for a late movie for her birthday!  We went to see When In Rome.   It was cute, kind of cheesy, but all in all a pretty good chick flick.  I'd probably recommend to wait and see it at home, but I definitely enjoyed the company and time "off".   

Speaking of "time off"  I'm going to get a couple days of duty free meals!  Even though I LOVE to cook, I'm much less thrilled about the dishes it creates, etc.  Tonight Jarred and I have our first date since NOVEMBER!!!  Crazy I know!  But, with the move, the holidays, and trying to find someone here to watch the kids, time just got away from us!  I'm really excited!  I think I'm going to eat a light lunch so I can REALLY enjoy my yummy steak!  Abilene has 3 top rated steakhouses (The Beehive, Copper Creek & Perini's), so I'm having a hard time choosing, but I'm pretty much gauranteed a good ribeye tonight!   Mmmmmm!  Tomorrow night the whole family is going out to a place called "The Home Place" to celebrate one of our friend's birthdays.  Guess we'll have to do the hamburger steak one day next week or the week after.  Jarred leaves again on Sunday and will be gone until Friday.  Booooo!  He'll be in Iowa for the first part of the week and then he'll be in Texas (but out-of-town) until Friday.  Ugh!  As much as he travels, it still never gets easier.  I mean yes, I do get used to managing, but it doesn't make me miss him less.  And then the fact that the kids' schedules have really picked up, it makes it that much harder to try and make everything.  I really have a heart for military wives and single mommas.  I can't imagine having to live like this for an extended period of time.  Supposedly things should slow down in a couple of weeks.  Regardless of how hard it is, I have so much to be grateful for!  His job provides very well for us, and allows me to stay home.  And in today's economy, that is something to not take for granted.  Enjoy the rest of your week!  It's FRIDAY!!!  I'm going to go turn my alarm off!!!!  Whoo Hoo!

Creamed Chicken in Puff Pastry

(I jazzed this up a little so I'm going to give you my version)

Ingredients:

4 chicken breasts cut into bite size pieces

salt

pepper

3 Tblsp. olive oil
4 oz. white (button) mushrooms -sliced (you can substiture canned mushrooms, but fresh is so much better)
1 stick butter

1/2 cup flour

1 tsp. salt

1 cup chicken broth

1 cup half and half

1 cup whipping cream

1 tsp. curry powder

1/4 cup dry sherry

1 sheet puff pastry shell (thawed - takes about 40 minutes)

Preheat oven to 400.  Heat olive oil in skillet over medium to medium high heat.  Salt & pepper chicken and add to olive oil.  Cook until done.  Remove chicken with a slotted spoon and set aside. Add mushrooms to pan with chicken drippings.  Sautee the mushrooms in the residual oil until cooked (about 3-5 minutes).  Set pan aside.

Place pastry shell on a lightly greased cookie sheet. Bake for 15 minutes until golden brown (or by package directions).

In a thick pot (or double boiler) melt butter.  Add flour and stir to combine a smooth mixture. Add salt, broth, and both creams.  Stir until thickened (about 8-10 minutes).  Add chicken, mushrooms, curry & sherry.  Warm through.

Serve chicken over baked pastry shell & serve immediately.  Enjoy!

Napoleons

Ingredients:

1 sheet puffed pastry (thawed - takes about 40 minutes)

1 sm box instant vanilla pudding

1 cup milk

1 cup whipping cream (may substitute 2 cups whipped cream topping)

2 cups strawberries (sliced)

1/2 cup powdered sugar

2 tsp. milk

melted chocolate* (optional)

Preheat oven to 400.  Cut pastry sheet along the fold lines into 3 rectangles.  Place pastry rectangles on lightly greased cookie sheet and bake for 15 minutes or golden brown.  Remove from oven and cool completely on wire rack.

Combine pudding mix and 1 cup milk.  Set aside.  Pour whipping cream into bowl and beat with a mixer at high speed until you have stiff peaks.  Fold whipping cream into pudding mixture, cover with plastic wrap and place in refridgerator until needed.

For the icing, combine powdered sugar with 2 tsp. milk.  Stir until smooth.

When pastry has cooled, seperate each rectangle in half so that you have 6 pieces.  Take 2 of the top pieces and cover with icing.

To assemble: place 1 piece of pastry on serving plate.  Cover with 1/4 of pudding mixture.  Top with sliced strawberries.  Repeat layers, ending with iced rectangle.  You can drizzle the top with melted chocolate or chocolate topping for added flavor and presentation.  Makes 2 Napoleons. (serves about 10) 

Note: it is easiest to slice after setting for about 1 hour in refridgerator.