Sunday morning dawned bright and early at our house. CJ was up before 7am to get breakfast in the oven. He made a great, simple recipe from Paula Dean's Kid's Cookbook. They were cinnamon rolls made with crescent rolls and marshmallows. He thought they were a disaster when some of the marshmallows exploded out of the crescent rolls, but they still tasted delicous. And, he made them almost entirely by himself.
Then, for dinner, he made cucumber salad...one of his FAVORITE things to eat (recipe follows) and chicken enchiladas. He also made chocolate milkshakes for dessert.
By the time we were nearly finished with the enchiladas, he was getting a little tired of cooking, I think. He really wanted to go out and check on what Phil was doing (he was outside doing some yard work). But, he stuck it out and even helped with some of the clean up. Hopefully this week doesn't ruin his love for cooking! :)
3 English cucumbers (the ones wrapped in plastic at the grocery store), halved lengthwise and thinly sliced
1 med. sweet onion, halved and thinly sliced
1/2 c. fresh dill, coarsely chopped (we left this out tonight, but we usually add it)
3 TB olive oil
3 TB fresh lemon juice
2 TB white wine vinegar
coarse salt and ground pepper
In a large bowl, toss together cucumbers, onion, dill, oil, lemon juice, and vinegar; season with salt and pepper.
This can be made up to 3 hours ahead of time and kept in the refrigerator.