Project Life Tuesday - Week 2

Welcome to Project Life Tuesday 2011! If you are new to my blog, welcome! I hope you will stay awhile. I'm Jessica and I am participating in Project Life, a different way to record our lives by taking one photo a day. This was inspired by the fabulous Becky Higgins who has put together a wonderful kit to make this challenge easier.
Don't worry, I'm not leaving traditional scrapbooking behind. This just gives me the opportunity to focus my scrapbooking on trips and things that are important to me right now and not get all bogged down with every birthday, dinner, and holiday that comes along.

Each Tuesday, I will post my pictures/journaling from the previous week. Project Life Tuesday was created by Jessica Turner over at The Mom Creative and she hosts a linky for readers to link up their pictures. So if you want to join in or want to see others POTW, just click the Project Lift button at the top of this post.


And finally, my POTW:

Saturday - Still on my cooking kick!  Today it was Easy Pork Roast

Recipe
Ingredients:
3 lb pork roast
1 can french onion soup
1 can cream of mushroom soup
1 can golden mushroom soup

Mix soups in crock pot.  Add pork roast, fat side up.  Cook 5-7 hours.

Sunday - We got a surprise at church today.  Sarah Kelly, two time grammy award winner, was visiting.  We got to hear new music off her latest album that is not even in stores yet.  She was also signing copies of her new CD for those of us who wanted to purchase it.  She is a really good singer, song writer and producer!

Monday - Yet another food photo.  I am trying a lot of new recipes this week, as I have to return to work next week.  Tonight it was Beef Stroganoff and Herbed Asparagus with Parmesan Cheese.  YUM!
Recipes:
Ingredients for Beef Stroganoff:
1.5 lb beef for stew cut into pieces
2 tablespoons margarine
1 can beef broth
2 tablespoons ketchup
1 clove garlic, minced
1 teaspoon salt
8 oz. mushrooms sliced (canned or fresh)
1 medium onion chopped (about 1/2 cup)
3 tablespoons flour
1 cup sour cream (8 oz)
4 cups hot cooked noodles (12 oz)
1-2 teaspoons poppyseeds

Preparation for Beef Stroganoff:
1. Cook and stir beef in the butter over medium-high heat until brown.  Measure 1/3 cup beef broth and set aside.  Add remianing broth, ketchup, onions, garlic, and salt to beef.  Heat to boiling, reduce heat and simmer until beef is tender (1 - 1.5 hours).
2. About 10-15 minutes before beef is done, cook egg noodles according to package (they should be ready to drain about the time you are finished with the following step).
3. Stir in mushrooms and cover. Simmer 5 minutes. Add the flour to the 1/3 cup beef broth you set aside earlier and whisk until it is mixed in. Gradually add to beef mixture, stirring constantly. Heat to boiling and boil and stir 1 minute (or until thick). Turn off heat, add sour cream and stir until mixed and heated through. Stir in poppy seeds.
4. Drain noodles and add to beef mixture.

Ingredients for Herbed Asparagus with Parmesan Cheese:
2 pounds thin asparagus, cut into 2-inch sections
4 tablespoons butter
1 tablespoon fresh, italian parsley, chopped.
1 tablespoon fresh, chives, snipped.
1 tablespoon fresh rosemary, chopped.
1 teaspoon coarsely ground black pepper
4 oz parmesan cheese

Preparation for Herbed Asparagus with Parmesan Cheese:
Bring a large pot of water to a boil and add the asparagus. Simmer until just tender, 1-1/2 to 2 minutes. Drain well. Combine the butter, chopped herbs and pepper over medium heat in a skillet. Add the aparagus and toss gently to heat through. Pour the asparagus onto a warm platter and shave or grate parmesan cheese over it. Serve immediately.
Refrigerate any leftovers.

Tuesday - Us girls met today for lunch at Patrizio's!  Great food and lots of girl time!

Wednesday - Dad and Sheryl came to visit Vanessa's new baby.  Juan and I met them at the Cheesecake Factory for dinner.  Juan and I spent most of the meal entertaining Jakob.  He is so hilarious!

Thursday - I went to Vanessa's to visit with Dad and Sheryl and Juan surprised us after his hair appointment.  We put together a huge train track for Jakob and he showed us how to use the remote for his train.  Once Tio arrive, Jakob wanted to pour him coffee over and over and over.  Juan would make drinking sounds and Jakob would pour him more. Jakob thought it was hilarious!

Friday - My last food photo for the week.  This one was AMAZING!  Mexican Chicken Casserole and Mexican Rice (rice recipe from Juan's mother). 


Recipes:
Ingredients for Mexican Chicken Casserole 


1 cup fat-free, less-sodium chicken broth
2 (4.5-ounce) cans chopped green chiles, divided
1 3/4 pounds skinned, boned chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) tub-style light cream cheese
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 ounce tortilla chips, crushed (about 6 chips)


Preparation for Mexican Chicken Casserole:
1. Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
2. Preheat oven to 350°.
3. Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
4. Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.


Ingredients for Mexican Rice:
1 cup basmati rice
2 tablespoon olive oil
2 cup hot water (divided)
1 to 1-1/2 tablespoons Caldo de Tomate by Knorr
1 tablespoon garlic powder
1 tablespoon cumin powder
1 tablespoon onion powder
salt and pepper to taste
Preparation for Mexican Rice:
1. Brown rice with olive oil on medium-high.  Add 1/2 cup hot water, caldo de tomate, garlic powder, onion powder, cumin powder, salt and pepper to rice and stir.  Add remaining water, bring to boil.
2. Cover and simmer for 20 min.  Remove from heat and let stand for 3 min.  Fluff with fork.



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