Rosie's Meals For The Past Few Days.

OK. Rosie's BACK.
With good food.

Let's Start With Breakfast.

Youngest Hawthorne likes smoothies for breakfast.

I got mangoes and kiwis on sale at Harris Teeter the other day.
YH likes pineapple too.


I added some ice, some milk, a tiny bit of sugar, did it up in the Magic Bullet and WALLAH!
A Mango/pineapple/kiwi smoothie for Thursday's breakfast.
YH loved it.

The next morning, YH wanted another smoothie.
Variation on a theme.

Mangoes, kiwis, and peaches.
And yes, they're canned.
So I semi-Ho'd it.
Shoot me.

Here's the mango/kiwi/peach smoothie for Friday's breakfast.
I just added some milk, a tiny bit of sugar, and ice.
Rev up the Magic Bullet
and there you have it.


ON TO LUNCH!

Mr. Hawthorne and I went to Harris Teeter the other day and they had whole tenderloins on sale for $8.99/lb.

So, Mr. H. started slicing.


I bought this nifty little gadget for Mr. Hawthorne's Christmas present 2 years ago.
He certainly liked it better then the toilet seat he got this past year.
We always buy all our meat on sale and in bulk,
so this vacuum packer/food saver comes in very handy.


Here's a tip: Roll up a bit of paper towel and place it in front of the meat.
When you start vacuuming, the paper towel soaks up the blood so it doesn't get into the machine.

Thusly.


So, basically, we got 14 steaks and the heel.
We saved two steaks for lunch and the heel for stir fry later.
The rest go in the deep freeze.


So here's Thursday's lunch.


I started off with sliced carrots and chopped dill.

Have I mentioned lately how much I love my new stove.
I love it so much, I think I'm gonna marry it.

Carrots on the left, steaks on the right, but I guess you could figure that out.

Turned the steaks over after 3 minutes.

After sauteeing the carrots, I added some orange juice.

Add some fresh dill.


Thursday's Lunch:
Rare fillet mignon (or as Sandy calls it Flay mingnong) , dilly carrots,
and baked potato with leftover queso sauce:
Scroll way down.

Queso

This recipe yields 1 gallon, so you can cut it back however you want.

1 1/2 pounds cream cheese, room temperature
3 pounds Velveeta
1 qt. heavy cream
2 cups whole milk
2 TB cumin
2 TB chili powder
1 TB cayenne pepper
1 TB Kosher salt
1 TB coarse grind black pepper

Place all ingredients in pot and bring to a slow melt.

Delicious.

Now, we're shootin' for Thursday's Dinner.

This is the very first asparagus out of my garden.
Ladies and gentlemen, spring has definitely sprung!

Mr. Hawthorne thawed out flounder fillets last night.

I have my one little asparagus, some celery, cucumber, and dill.

I topped the flounder fillets with chopped celery, cucumber, dill, butter and some wine.

A few lime slices and we're good to go.

Mr. Hawthorne baked the flounder at 350 degrees about 15 minutes.
He then took the leftover lobster bisque
from the cooking class from Stripers on Tuesday and topped the flounder with it.
I know, it looks like a mess, but it tasted GOOOOOOD.
And that was Thursday's dindin.


My Friday Lunch.

My body was craving some greens and orange today, so I steamed some spinach and broccoli and sauteed some carrots.
Look at the steam wafting off.
Oh, this hit the spot.
Just every now and then, your body TELLS you what it needs. Sometimes it needs red meat, sometimes it needs heavy greens. Sometimes, it just needs some bad ass fried shit.
I listen to my body.

On To Friday's Dinner.

Here's my mise en place.

From top right on the cutting board, clockwise, I have baby corn, leftover snow peas, sliced onions, button mushrooms, red and yellow peppers, carrot, green onions, celery, and broccoli.
Bottom cutting board has the heel of the tender loin.

I decided to get another fillet out, since the heel had a lot of fat and fiber in it.
Here, I'm scraping the silver skin off of the fillet.

Now, everything is ready to pop into the wok.

I have green onions ready to be placed on top of my stir fry and the pretty sliced carrots waiting to go into the stir fry.

Tenderloin slices.

Next, throw some rice in a pot.

Throw some button mushrooms into the wok.

Add carrots and celery.



Then add in the broccoli, onions, corn, and peppers.
Oh, I forgot, I added in some sliced garlic at each step.

This is really purty.

I added a cornstarch slurry.

Then I added some beef stock in.
I love the steam.

This wok is beautiful.

Here's my finished dish. With all the wokked stuff, the rice, and the sliced green onions.

I couldn't decide which picture I liked best, so I just put in all three.

I'm terribly sorry that I've neglected my readers for the past 3 days, but golly, I have a life outside of cyberspace and blogging.