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Category Archives: Dinner-and-a-Movie

Dinner and a Movie Night

Tonight after the girls came home from their first day of school and asked “Hey Mom, what’s for dinner?” I said, “It’s your favorite stuffed shells recipe. The girls responded, “Lets have a dinner and a movie night tonight.” SO.. we are!

We have not blogged an official dinner and a movie night in a long time. This will be an interesting one!

Enjoy!

August 29th, 2011 Dinner and a Movie Night

Movie:

Letters to Juliet  

Dinner:

Spinach Stuffed Jumbo Shells & Fruit Kabob Salad

*What Is Dinner and a Movie Night, you ask? Well, just like the old T.V. show with the same name (that TBS brought back after a long hiatus); we cook and eat a meal together while watching a movie that corresponds to the meal some how. Much bonding time and many laughs are had during this event! It is so fun that no one ever remembers to snap photographs!

Try this one night a month with your own family/friends! Feel free to post a link to any photo’s you take of your own event (If you remember to take pic’s)

 

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Garden Burgers

  • 1 TBS Olive Oil
  • 1/2 cup Onion, minced
  • 1/2 cup Green Pepper, minced
  • 1/2 cup Carrot, minced
  • 1/2 cup Celery, minced
  • 1 can (19 oz size) Garbanzo Beans
  • 2 Eggs, lightly beaten
  • 2/3 cup Seasoned Dried Bread Crumbs
  • 1/2 cup Chicken Broth
  • Garlic Powder

Directions

In a large nonstick skillet, heat half of the chicken broth. Add onion, pepper, carrot and celery; cook over medium heat, stirring occasionally, until veggies are soft and moisture has evaporated. You may need to add a little more broth if your veggies aren’t soft. Set aside to cool slightly.

Using a food processor, puree beans. Place in a medium bowl and add eggs.  Mix well.  Add bread crumbs and veggie mixture; mix until thoroughly combined.

Shape into patties, cover and refrigerate until chilled, at least 20 minutes.  In same skillet, heat half of the oil.  Add half of the patties, sprinkle with garlic powder, and cook over medium heat, turning once, until browned on both sides, and heated through.  Remove patties to plate; keep warm.  Repeat with the remaining oil and remaining patties.

Serve on your favorite buns or bread.

Note: Using a processor to mince vegetables saves time.

 

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Robert Neville’s Salisbury Steak, Dutch Onion Roasted Potatoes, Nocturnal Milkshakes

Robert Neville’s Salisbury Steak

  • 1 (10.5 ounce) can condensed French onion soup
  • 1 ½ pounds ground beef
  • ½ cup dry bread crumbs
  • 1 egg
  • ¼  teaspoon salt
  • ⅛  teaspoon ground black pepper
  • 1 Tablespoon all-purpose flour
  • ¼ cup ketchup
  • ¼ cup water
  • 1 Tablespoon Worcestershire sauce
  • ½  teaspoon mustard powder

Directions:

1. In a large bowl, mix together ⅓ cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder.
4. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Dutch Onion Roasted Potatoes

  • 1 envelope Lipton onion recipe soup mix
  • 2 lb. all-purpose potatoes, cut into large chunks
  • ⅓  cup olive or vegetable oil

Directions:

1. Preheat oven to 450 degrees.  In large plastic bag, add all ingredients.
2. Close bag and shake until potatoes are evenly coated.
3. Empty potatoes into shallow baking or roasting pan; discard bag.
4. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
5. Garnish, if desired, with chopped parsley

Nocturnal Milkshakes

  • 8 tablespoons sugar
  • 2 teaspoon vanilla extract
  • 4 cups vanilla or chocolate  ice cream
  • 2 cups milk, less for thicker milkshakes

Directions

Using a blender, blend all ingredients together until smooth.

Serve in tall glasses with a straw.

 

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