Weekly Yumminess.

Apprehension. 

In our house, apprehension (note: not fear) includes any of the following:

Feesh: any adult in a costume, diaper changes
Hubby: too many meatless meals in a row, being punctual (j/k/k)

One of those 'k's stands for kinda...

Me: being judged about my former sitcom choices

I will now tell you (no judgment, please) that I first learned the definition of the word 'apprehension' from that charming, dynamic duo of Uncle Jesse & Michelle of Full House as a young child (insert pout: 'Uncle Jesse...). Admit it. You've watched it. Even potentially loved liked it. Perhaps you'll just admit that it wasn't so terrible to the point it didn't make you want to throw-up in Care-Bear colors? 

Well. I've always been apprehensive of completely 'from-scratch' cooking.  Homemade tortillas? Turned 'em into lead. Making bread from scratch? Blew that one. Cooking up my own chicken stock? Don't even ask me how I screwed that one up, because it is supposedly one of the easiest things you can do. I don't know what I did wrong, anyhow.

So, when I first ventured across Sunday's recipe, I balked slightly.  Make-from-scratch enchilada sauce (yeah, like not from a can)? I hemmed and hawed over this one, but finally decided in its favor.  With the help of the hubby. And wowzers. 

Do it. 

Sunday: Black Bean & Spinach Enchilada Sauce

Yes, this is a vegetarian recipe. But for the love of all that's holy, try. the. enchiladas. (!) The enchilada sauce is homemade (I cheated and used chicken broth instead of veggie broth, which I had on hand), and the flavor combos (green onions, fresh cilantro, cumin, and chili, onion, and garlic powders) are incredible together. The flavor completely blew me away- which happens to me frequently, but my meat-loving hubby was thoroughly impressed, also.
Monday: Crispy Fishwiches
I am linking you up to a previous post that explains this dish. It's a staple in our house.
Tuesday: Homemade Whole-Wheat Veggie Pizza
Linking you up to a go-to source of mine when I have an ingredient I'm not sure what to do with OR if I am looking for a trustworthy version of a classic recipe. She's very consistent, consistent enough that I bought her cookbook (in hardcover! gasp!). We love using fresh mozzarella and making our own sauce with canned diced tomatoes. Saute up some mushrooms to throw on along with  some fresh basil.
Wednesday: Chicken Milanese w/Tomato, Basil, & Goat Cheese Relish
Spring is such a great time for goat cheese!  Plain goat cheese (chevre) is mild, cool, and fresh, just like a good spring.  I love that it complements food of a crispy, crunchy texture well, especially if the food is warm.  We'll be sauteeing chopped tomatoes in a garlicky oil for a few minutes and then throw in some basil at the end. Throw the oiled-up tow-mater mixture on top of the Chicken Milanese (when cooking this, make sure to pound out the meat evenly) and top with fresh goat cheese.
Thursday: Feesh, Child, and I are on our own. We'll probably just throw together something quick.
Friday: Parmesan-Crusted Tilapia w/Sweet Potato Risotto & Sauteed Spinach
Going from the usual parmesan risotto to a just-as-delicious-and-nutritionally-amped up version with sweet potatoes. Click on the 'Sweet Potato Risotto Link' for tips and link to the original recipe. Also, the tilapia is cooked the same way as the Fishwiches above, just no English muffin or toppings!
Saturday: Wedding

Here's to conquering those apprehensions in the kitchen, one by one. Heck, if my daughter can, on occasion, conquer her apprehensions of giant, costumed adults (after only an hour or so), I surely can conquer mine in the kitchen...

Happy cooking!