Saturday, March 14, 2009

What We're Eating - 3/16/09


homemade macaroni and cheese


We're moving St. Patrick's Day to Wednesday because there is too much going on on Tuesday.

Spinach Lasagna - I made it a few weeks ago and froze half. We'll have garlic bread, too.


Corned beef and cabbage, of course! I also have my Girl Scout Thin Mints that I saved. I'm going to make them into crumbs in the food processor and mix them with 2-3 T. melted butter. I'll press it into a spring form pan and bake for 10 minutes. When cool, I'll fill the crust with mint chocolate chip ice cream and serve with this hot fudge on the side:

Hot Fudge

6 tablespoons (3/4 stick) unsalted butter
1/4 cup dark corn syrup
5 ounces imported bittersweet chocolate (not unsweetened) or semisweet chocolate, chopped
1/4 cup powdered sugar, sifted
2 tablespoons whipping cream

Melt butter with corn syrup in heavy small saucepan over medium-low heat, stirring occasionally. Add chocolate, sugar and cream. Whisk until chocolate melts and sugar dissolves. (Can be made 1 week ahead. Cover; chill.)


Sriracha-Glazed Chicken and Onions over Rice


New York Strip steak on grill
Grilled Vegetables


Kristen said...

I just read the thin mint recipe to Darcy, and I think she had a tear in her eye! LOL

Stephanie said...

Hee! It is yummy, and the hardest part is not eating your Thin Mints when you first get them.