Usually soup. I think if we're home tomorrow, we'll try this one for the first time:

http://www.100daysofrealfood.com/2014/02/13/recipe-creamy-mushroom-vegetable-soup-barley/

Cod with saffron butter
Beef barley soup
Pulled pork tacos in the crockpot
Grilled cheese
Plenty of red wine

Meatballs and red sauce for dinner tonight--lots of leftovers.

Making Nom Nom Paleo's spin on a Dorie Greenspan chicken dish tomorrow night.

I have bacon and just mashed up 3 over ripe bananas to make paleo banana pancakes tomorrow.

Will probably make hardboiled eggs tonight too.

Making beef stew tomorrow. Yum! Tuesday we'll have veggie soup from the freezer with some sort of bread/rolls I make tomorrow as well.

Anonymous wrote:

Anonymous wrote:Is it okay to make food with snow? Isn't the condensation full of environmental pollution?

I'm with you. Yuck!

It is kind of gross but I've had snow ice cream before (made with freshly fallen snow) and it was good.

I'm making flank steak tonight with little potatoes, green beans, salad.

Tomorrow I'm making chicken chili in the crock pot, assuming we've got power. Otherwise, we'll be grilling.

Anonymous wrote:Is it okay to make food with snow? Isn't the condensation full of environmental pollution?

I'm with you. Yuck!

I made Mario Batali's ragu bolognese today. Tomorrow, I am making jambalaya and dirty rice. The jambalaya is for the family and the dirty rice is for Tuesday's Mardi Gras potluck lunch at my office - assuming we are open on Tuesday!

Anonymous wrote:

Anonymous wrote:Bottle of red wine and a baguette.
grilled cheese sandwiches.

I'm making white bean and kale soup in the crockpot, but I like your menu better.

Well, maybe the white bean and kale soup for lunch and the baguette and wine for dinner.

Brisket

Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.

I like to do it in one whack with the cast iron skillet. It may not be the Martha-approved way, but it's a good way to get out aggression, and the chicken comes out tender and flat.

chili

We are trying this one as I type


CHICKEN CORDON BLEU IN FOIL PACKETS

4 boneless skinless chicken breast halves
1/4 cup mayonnaise or salad dressing
1 Tbsp. Dijon mustard
4 (1 oz.) slices cooked ham
4 (1 oz.) slices Swiss cheese

Heat grill or toaster oven.

Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.

In small bowl, combine mayonnaise and mustard.

Cut four 18x12-inch pieces of heavy-duty foil.

Place 1 chicken breast half on each; spread about 1 Tbsp. mayonnaise mixture on each breast half. Top each with 1 slice ham and 1 slice cheese.

Wrap each packet using double-fold seals, allowing room for heat expansion.

Place packets, seam side up, on gas grill over medium heat, or in toaster oven at 350 degrees. Cook 20 to 30 minutes or until chicken is fork tender and juices run clear, rearranging packets several times during cooking.

Anonymous wrote:making this for the snow storm. What are you favorite "snowed in" recipes?

This soup is awesome. If you double it, you can still just use one stick of butter. Tasted perfect.

La Madeleine’s Tomato Basil Soup

4 cups canned crushed tomatoes
12 fresh basil leaves
1 cup heavy cream
1 stick (1/4 lb) of sweet unsalted butter
Salt to taste
¼ teaspoon cracked black pepper

Simmer tomatoes in saucepan for 30 minutes. Puree, with the basil leaves, in small batches, in blender or food processor. Return to saucepan and add cream, butter, salt and pepper while stirring over low heat. Garnish with basil leaves and serve with your favorite bread.

OMG!
OP, this recipe is amazing! We just finished licking our bowls clean, and will probably go hibernate like well-fed Burmese pythons.