Thanksgiving is just around the corner which means Christmas is fast approaching! I think my shopping list stress level has just exploded. Ideas are hatched, just no action on them yet - should probably get on that sometime soon.
Hope everyone has a wonderful week. We'd love to hear from you if there's a recipe you really enjoyed or simply want.
Here's what's on the menu for this week:
Mon - Baked Potato Soup*
Tues - Spaghetti with Spicy Turkey Sauce
Wed - KC REP
Thurs - Philly Cheesesteak Tacos*
Fri - Leftovers
Sat - Shrimp Scampi Pizzas
Sun - Snack Night
*Recipe included on the blog
Sunday, November 4, 2012
Sunday, October 28, 2012
Oct 28 - Nov 4
It's Halloween! Spooky!
We're excited to see the trick-or-treaters coming by the house this week. It's going to be a very busy week for sure. Our leftovers for lunch are running quite low so we've decided to make some larger meals in order to stock up our options.
No recipes to post this week really ... since most of them are already on here.
Here's what's on the menu for this week:
Sun - Caesar Salad Nachos*
Mon - Ham, Spinach, & Mushroom pasta with pistachio pesto*
Tues - Hobo Plate
Wed - Lasagna* w/ Garlic Bread
Thurs - Beef (Ground Turkey) Polenta Pie
Fri - Leftovers
Sat - Reservation @ Nica's 320
Sun - Snack Night
*Recipe included on the blog
We're excited to see the trick-or-treaters coming by the house this week. It's going to be a very busy week for sure. Our leftovers for lunch are running quite low so we've decided to make some larger meals in order to stock up our options.
No recipes to post this week really ... since most of them are already on here.
Here's what's on the menu for this week:
Sun - Caesar Salad Nachos*
Mon - Ham, Spinach, & Mushroom pasta with pistachio pesto*
Tues - Hobo Plate
Wed - Lasagna* w/ Garlic Bread
Thurs - Beef (Ground Turkey) Polenta Pie
Fri - Leftovers
Sat - Reservation @ Nica's 320
Sun - Snack Night
*Recipe included on the blog
Sunday, October 21, 2012
Oct 22-28
It's going to be a busy week! Parent/Teacher conferences, a get-together at our house, and many other activities we've got planned out and about town. For those late nights at conferences, we've got some easy meals planned which will not take long to make so we can enjoy the little bit of evening we'll have. Thank goodness this weekend will be a three-day weekend to rest!
Here's this week's menu:
Mon - Mushroom pork chops w/ mashed potatoes & gravy
Tues - Chili-rubbed tilapia with asparagus & lemon
Wed - Enchiladas*
Thurs - Get-together menu: Meat/cheese/crackers platter; Chicken Roll-ups; Chips/salsa/3-2-1 dip; Hummus; Meatballs in Alfredo & mushroom sauce; Caesar salad; Aunt Donna's Cheese ball Dip; Banana bread, Pumpkin bread, Blonde Brownies; Various beverages
Fri - Celebrating not cooking @ Bluestem
Sat - Hickok's Bar & Grill & Bloody, Bloody Andrew Jackson
Sun - TBA
*Recipe included on blog
Here's this week's menu:
Mon - Mushroom pork chops w/ mashed potatoes & gravy
Tues - Chili-rubbed tilapia with asparagus & lemon
Wed - Enchiladas*
Thurs - Get-together menu: Meat/cheese/crackers platter; Chicken Roll-ups; Chips/salsa/3-2-1 dip; Hummus; Meatballs in Alfredo & mushroom sauce; Caesar salad; Aunt Donna's Cheese ball Dip; Banana bread, Pumpkin bread, Blonde Brownies; Various beverages
Fri - Celebrating not cooking @ Bluestem
Sat - Hickok's Bar & Grill & Bloody, Bloody Andrew Jackson
Sun - TBA
*Recipe included on blog
Breaded Pork-and-Mozzarella Stacks with Garlic Broccoli
1 8oz. block mozzarella cheese, thinly sliced and divided into 4 equal portions
4 butterflied pork chops
Salt/Pepper
1 cup flour
2 large eggs, beaten
3 cups breadcrumbs
2/3 cup EVOO, plus 2 Tbsp.
3 garlic cloves, thinly sliced
1 head fresh broccoli, broken into small florets
Preheat oven to 250 degrees. Slice each pork chop so you have 8 small chops. Place 1 chop in between a sheet of plastic wrap, and pound to 1/4 in. thick with a rolling pin; do for all 8 chops. Top 1 chop with the divided mozzarella and cover with the remaining 4 chops. Season chops with salt & pepper. Place the flour, eggs, and breadcrumbs in three separate shallow bowls. Coat the pork stacks in the flour, then in the egg, and then in the breadcrumbs.
In a large skillet, heat the 2/3 cup EVOO over medium-high heat. Add the pork stacks and cook, turning once, until golden (about 4-6 min.). Transfer to a paper-towel-lined baking sheet and keep warm in the oven.
Wipe out the skillet and return to the heat. Add the 2 Tbsp. EVOO, garlic, broccoli, and 4 Tbsp. water; season with salt & pepper. Cover and cook until crisp-tender (about 3-5 min.). Serve with the pork stacks.
* Original Recipe courtesy of Everyday with Rachael Ray, October 2009 Menu Planner
4 butterflied pork chops
Salt/Pepper
1 cup flour
2 large eggs, beaten
3 cups breadcrumbs
2/3 cup EVOO, plus 2 Tbsp.
3 garlic cloves, thinly sliced
1 head fresh broccoli, broken into small florets
Preheat oven to 250 degrees. Slice each pork chop so you have 8 small chops. Place 1 chop in between a sheet of plastic wrap, and pound to 1/4 in. thick with a rolling pin; do for all 8 chops. Top 1 chop with the divided mozzarella and cover with the remaining 4 chops. Season chops with salt & pepper. Place the flour, eggs, and breadcrumbs in three separate shallow bowls. Coat the pork stacks in the flour, then in the egg, and then in the breadcrumbs.
In a large skillet, heat the 2/3 cup EVOO over medium-high heat. Add the pork stacks and cook, turning once, until golden (about 4-6 min.). Transfer to a paper-towel-lined baking sheet and keep warm in the oven.
Wipe out the skillet and return to the heat. Add the 2 Tbsp. EVOO, garlic, broccoli, and 4 Tbsp. water; season with salt & pepper. Cover and cook until crisp-tender (about 3-5 min.). Serve with the pork stacks.
* Original Recipe courtesy of Everyday with Rachael Ray, October 2009 Menu Planner
Sunday, October 14, 2012
Oct 15-21
We finally had some time to post a couple recipes! You're welcome. Be sure to check out the Grilled Chicken Soft Tacos with Scallion Dresssing & the link to our absolutely fabulous Skillet Fried Chicken recipe we found. Remember the pictures to the right are all linked to the recipe for your convenience.
This week is an "easy" week for us with little activities so we're cooking all week! It's going to be yummy & we'll try our best to get a few of the recipes posted soon. We're off to go grocery shopping! Have a great week!
Monday - Breaded Pork & Mozzarella Stacks with Garlic Broccoli*
Tuesday - Grilled Lemon Chicken with Greek Salad
Wednesday - Mac-N-Goat Cheese
Thursday - Sunny-Side Sausage Fried Rice*
Friday - Tacos
Saturday - Open
Sunday - Snack
*Recipe included on the blog
This week is an "easy" week for us with little activities so we're cooking all week! It's going to be yummy & we'll try our best to get a few of the recipes posted soon. We're off to go grocery shopping! Have a great week!
Monday - Breaded Pork & Mozzarella Stacks with Garlic Broccoli*
Tuesday - Grilled Lemon Chicken with Greek Salad
Wednesday - Mac-N-Goat Cheese
Thursday - Sunny-Side Sausage Fried Rice*
Friday - Tacos
Saturday - Open
Sunday - Snack
*Recipe included on the blog
Grilled Chicken Soft Tacos with Scallion Dressing
1/2 a head of green cabbage, cored and thinly sliced
2 lemons, zested and juiced
Salt/Pepper
6 slices of bacon
10 medium flour tortillas (about 10 in.)
1 bunch scallions
1/4 cup EVOO, plus 3 Tbsp.
3 chicken breasts
1 granny smith apple, peeled and sliced into matchsticks
Sour Cream
Preheat a grill to medium-high. In a bowl, toss the cabbage with half the lemon zest and juice - season with salt & pepper and set aside. Microwave the bacon on a paper-towel-lined plate on high heat until crisp (about 4 min.); crumble.
Grill the tortillas, turning once, until lightly charred (about 3 min.); wrap in a kitchen towel to keep warm.
Meanwhile, in a bowl, toss the scallions with 1 Tbsp. EVOO and season with salt & pepper. Grill, turning until slightly charred (3-5 min.). Using the same bowl, toss the chicken with 2 Tbsp. EVOO and season with salt & pepper. Grill, turning once, until chicken is cooked through (6-8 min.). Let the chicken rest for 5 min. before thinly slicing.
In a small bowl, add the remaining lemon juice and zest. Whisk in the 1/4 cup EVOO and season with salt & pepper. Slice the grilled scallions and add them along with the apple to the dressing; coat well. Divide the chicken among the tortillas and top with the scallion/apple vinaigrette and bacon crumbles. Serve with the garnish of sour cream and the cabbage slaw on the side.
NOTE: if you are doing this inside, use a pan to make the bacon and then cook the chicken in the bacon drippings. Also, set the broiler to high and broil the tortillas to get that crispy char similar to the grill, then do the scallions the same way - tastes just the same if you can't use the grill!
* Original Recipe courtesy of Everyday with Rachael Ray, September 2010 Menu Planner
2 lemons, zested and juiced
Salt/Pepper
6 slices of bacon
10 medium flour tortillas (about 10 in.)
1 bunch scallions
1/4 cup EVOO, plus 3 Tbsp.
3 chicken breasts
1 granny smith apple, peeled and sliced into matchsticks
Sour Cream
Preheat a grill to medium-high. In a bowl, toss the cabbage with half the lemon zest and juice - season with salt & pepper and set aside. Microwave the bacon on a paper-towel-lined plate on high heat until crisp (about 4 min.); crumble.
Grill the tortillas, turning once, until lightly charred (about 3 min.); wrap in a kitchen towel to keep warm.
Meanwhile, in a bowl, toss the scallions with 1 Tbsp. EVOO and season with salt & pepper. Grill, turning until slightly charred (3-5 min.). Using the same bowl, toss the chicken with 2 Tbsp. EVOO and season with salt & pepper. Grill, turning once, until chicken is cooked through (6-8 min.). Let the chicken rest for 5 min. before thinly slicing.
In a small bowl, add the remaining lemon juice and zest. Whisk in the 1/4 cup EVOO and season with salt & pepper. Slice the grilled scallions and add them along with the apple to the dressing; coat well. Divide the chicken among the tortillas and top with the scallion/apple vinaigrette and bacon crumbles. Serve with the garnish of sour cream and the cabbage slaw on the side.
NOTE: if you are doing this inside, use a pan to make the bacon and then cook the chicken in the bacon drippings. Also, set the broiler to high and broil the tortillas to get that crispy char similar to the grill, then do the scallions the same way - tastes just the same if you can't use the grill!
* Original Recipe courtesy of Everyday with Rachael Ray, September 2010 Menu Planner
Sunday, October 7, 2012
Oct 8-14
Oh boy it's going to be a very busy week! Things are just getting started in the debate world, so Tim's weekends are going to be active, and Paul is working on getting his lesson planning, certification test taking, grading and all sorts of other school work completed!
Since this week has so much going on, it's a fairly easy menu week with a couple nights specifically designated to leftovers due to our activities and craziness going on. Here's what we're having for dinner this week:
Monday - Chicken Tacos w/ Scallion Dressing*
Tuesday - French Onion Soup*
Wednesday - Leftovers Night
Thursday - Shrimp & Cheese Grits w/ Fried Okra*
Friday - Leftovers Night
Saturday - Open (Avila University production of "Mousetrap")
Sunday - Chili
*Recipe included on blog
Since this week has so much going on, it's a fairly easy menu week with a couple nights specifically designated to leftovers due to our activities and craziness going on. Here's what we're having for dinner this week:
Monday - Chicken Tacos w/ Scallion Dressing*
Tuesday - French Onion Soup*
Wednesday - Leftovers Night
Thursday - Shrimp & Cheese Grits w/ Fried Okra*
Friday - Leftovers Night
Saturday - Open (Avila University production of "Mousetrap")
Sunday - Chili
*Recipe included on blog
Sunday, September 30, 2012
Oct. 1-7
See...we told you we would do better about posting our menu!
This week we went to our freezer for meals. We have been stocking up on things for a while and decided this week we would unfreeze and use these items we purchased for a specific meal. We stocked up on corned beef around March - Corned Beef and Cabbage; chicken drumsticks at Price Chopper a few months ago - Pan Fried Chicken; Italian meats we stocked up at Aldi because they were only available a short time - Italian Paninis.
A BIG thank you to everyone that supported the Whisper Walk we did last Sunday. We made well over our goal thanks to the generous donations from you all, and we were so happy to walk with those that could make it out. We'll be doing Whisper Walk again next year, so if you couldn't make it or donate this year we hope to increase our goal and amount of people who walk with us. Look forward to updates about it next year!
Life is going by quickly and we are just trying to keep things together as best as possible. We promise to start putting new recipes up here soon, but for now, here is what we're having this week:
Monday - Peppers' N' Potatoes Beef Skillet (a carry-over from last week)
Tuesday - Italian Paninis with Homemade Pesto
Wednesday - Pan Fried Chicken with Mashed Potatoes and Green Beans*
Thursday - Grilled Cheese-and-Chicken-Sausage Waffles*
Friday - Corned Beef and Cabbage
Saturday - Plaza III
Sunday - Snack Night
*Recipe included on the blog.
This week we went to our freezer for meals. We have been stocking up on things for a while and decided this week we would unfreeze and use these items we purchased for a specific meal. We stocked up on corned beef around March - Corned Beef and Cabbage; chicken drumsticks at Price Chopper a few months ago - Pan Fried Chicken; Italian meats we stocked up at Aldi because they were only available a short time - Italian Paninis.
A BIG thank you to everyone that supported the Whisper Walk we did last Sunday. We made well over our goal thanks to the generous donations from you all, and we were so happy to walk with those that could make it out. We'll be doing Whisper Walk again next year, so if you couldn't make it or donate this year we hope to increase our goal and amount of people who walk with us. Look forward to updates about it next year!
Life is going by quickly and we are just trying to keep things together as best as possible. We promise to start putting new recipes up here soon, but for now, here is what we're having this week:
Monday - Peppers' N' Potatoes Beef Skillet (a carry-over from last week)
Tuesday - Italian Paninis with Homemade Pesto
Wednesday - Pan Fried Chicken with Mashed Potatoes and Green Beans*
Thursday - Grilled Cheese-and-Chicken-Sausage Waffles*
Friday - Corned Beef and Cabbage
Saturday - Plaza III
Sunday - Snack Night
*Recipe included on the blog.
Saturday, September 22, 2012
Sept. 10-30
Ok, you know you're busy when you don't have the time to post like you used to. You can also tell which one of us really kept up with the blog! Geez, with Paul's new job and teaching full time, it seems we're never posting on here anymore. Sorry about that. Once we get into a balanced schedule of activities, lessons, planning, grading, cooking, and all the other stuff, maybe we'll have time to really dedicate to the blog again. So, sorry there's not many new recipes posted, but at least we're posting the menu.
If there's something specific you'd like to have the recipe for, please comment on a post and we'll do our best to get that recipe posted for you as soon as we can!
UPDATE - Sunday is the Whisper Walk for Ovarian Cancer. Thank you to those who donated or signed up to walk with us! We'll see you at Zona Rosa tomorrow morning bright & early! Because of YOU, we reached and exceeded our $250 fundraising goal! Thank you so much! Paul and I thank you for your generosity and are looking forward to celebrating my mother and so many others who have suffered, survived, or succumbed to cancer. THANK YOU!
Two weeks ago we had (Sept. 10-16):
Mon - Cheeseburger Meatloaf*
Tues - Red Beans & Rice
Wed - Warm Tortellini Salad w/ Green Beans & Roasted Tomatoes*
Thurs - Chicken Fried Steak w/ Mashed Potatoes
Fri - Impromptu Chinese Night out - Legends of Asia
Sat - New Restaurant to try thanks to Groupon - Peanches
So, here's what we had for dinner last week (Sept. 17-23):
Sun - Southwest Egg Rolls
Mon - Baked Potato Soup*
Tues - Chicken Salsa Verde Bake*
Wed - Pork & Bell Pepper Stir-Fry
Thurs - Night Off - Papa Murphy's Pizza
Fri - Salmon w/ Browned Butter & Mashed Broccoli Potatoes*
Sat - OPEN- Plaza Art Fair
Sun - Fried Rice w/ Choirzo, Green Beans, & Cashews*
Here's what's on the menu for this week (Sept. 24-30):
Mon -Apple-Cheddar Turnovers w/ Hot Bacon & Spinach Salad
Tues - "Beefy" Tex-Mex Stir-Fry*
Wed - TBD - KC REP production of Pippin
Thurs - Yogurt-Marinated Chicken w/ Asparagus & Arugula*
Fri- Piropo's Grille in Parkville
Sat - Peppers 'n' Potatoes Ground Turkey Skillet Supper
Sun - BBQ sausages
*Recipe included on the blog
Okay, we're all caught up. Enjoy!
Tim & Paul
If there's something specific you'd like to have the recipe for, please comment on a post and we'll do our best to get that recipe posted for you as soon as we can!
UPDATE - Sunday is the Whisper Walk for Ovarian Cancer. Thank you to those who donated or signed up to walk with us! We'll see you at Zona Rosa tomorrow morning bright & early! Because of YOU, we reached and exceeded our $250 fundraising goal! Thank you so much! Paul and I thank you for your generosity and are looking forward to celebrating my mother and so many others who have suffered, survived, or succumbed to cancer. THANK YOU!
Two weeks ago we had (Sept. 10-16):
Mon - Cheeseburger Meatloaf*
Tues - Red Beans & Rice
Wed - Warm Tortellini Salad w/ Green Beans & Roasted Tomatoes*
Thurs - Chicken Fried Steak w/ Mashed Potatoes
Fri - Impromptu Chinese Night out - Legends of Asia
Sat - New Restaurant to try thanks to Groupon - Peanches
So, here's what we had for dinner last week (Sept. 17-23):
Sun - Southwest Egg Rolls
Mon - Baked Potato Soup*
Tues - Chicken Salsa Verde Bake*
Wed - Pork & Bell Pepper Stir-Fry
Thurs - Night Off - Papa Murphy's Pizza
Fri - Salmon w/ Browned Butter & Mashed Broccoli Potatoes*
Sat - OPEN- Plaza Art Fair
Sun - Fried Rice w/ Choirzo, Green Beans, & Cashews*
Here's what's on the menu for this week (Sept. 24-30):
Mon -Apple-Cheddar Turnovers w/ Hot Bacon & Spinach Salad
Tues - "Beefy" Tex-Mex Stir-Fry*
Wed - TBD - KC REP production of Pippin
Thurs - Yogurt-Marinated Chicken w/ Asparagus & Arugula*
Fri- Piropo's Grille in Parkville
Sat - Peppers 'n' Potatoes Ground Turkey Skillet Supper
Sun - BBQ sausages
*Recipe included on the blog
Okay, we're all caught up. Enjoy!
Tim & Paul
Tuesday, September 4, 2012
Sept. 2-9
Yes, we know we missed a week. However, it was a week of special dinners out and lots of other activities which really ended up being one huge leftover week. This week, however, is a little different - and HOT! Ugh, it's so hot.
Even though it's hot, we're trying to get in the mood for autumn and are celebrating by making meals with our special ingredient - squash.
This week's menu:
Sunday - BBQ brats & pasta salad
Monday - Butternut Squash & Red Onion Pizza
Tuesday - Made-by-Gay Chick-fil-A
Wednesday - Spaghetti Squash w/ Sausage & Greens
Thursday - Penne w/ Acorn Squash & Pancietta
Friday - Em Chamas
Saturday - Open
Sunday - Snack Night
Even though it's hot, we're trying to get in the mood for autumn and are celebrating by making meals with our special ingredient - squash.
This week's menu:
Sunday - BBQ brats & pasta salad
Monday - Butternut Squash & Red Onion Pizza
Tuesday - Made-by-Gay Chick-fil-A
Wednesday - Spaghetti Squash w/ Sausage & Greens
Thursday - Penne w/ Acorn Squash & Pancietta
Friday - Em Chamas
Saturday - Open
Sunday - Snack Night
Wednesday, August 22, 2012
Lemon Tilapia with Garlic-Parsley Couscous
1 small red onion or 1/2 a large red onion, sliced
2 lemons
Salt & Pepper
4 Tbsp. EVOO
4 cloves garlic minced
2 cups chicken broth
1 cup couscous
1/3 cup chopped, fresh flat-leaf parsley
2 eggs
4 5oz. tilapia fillets
In a small bowl, combine the onion with some salt/pepper and the juice of one lemon; set aside (in the fridge if you like).
In a medium saucepan, heat 2 Tbsp. EVOO over medium heat. Add the garlic and cook for 1 min. Add the chicken broth, season with salt/pepper, cover and bring to a boil. Stir in the couscous and parsley and remove from the heat; cover and let stand for at least 5 min. before fluffing with a fork.
Meanwhile, in a shallow plate or bowl, beat the eggs with 1 Tbsp. water. In a large nonstick skillet, heat 1 Tbsp. EVOO over medium-high heat. Working in 2 batches, season the fish with salt/pepper, then dip into the egg mixture, turning to coat; add to the pan. Cook, turning once, until golden (about 5 min. - FYI: the fish will let you know when it needs to be turned...if it does not pull away easily from the pan it needs a bit longer); transfer to paper towels to drain. Repeat the process with the remaining EVOO and tilapia.
Divide the couscous among 4 plates. Slice the last lemon into 4 wedges. Arrange the fish on top, sprinkle with the pickled onions, and serve with the lemon wedges.
* Original recipe courtesy of Everyday with Rachael Ray, September 2010 Menu Planner
2 lemons
Salt & Pepper
4 Tbsp. EVOO
4 cloves garlic minced
2 cups chicken broth
1 cup couscous
1/3 cup chopped, fresh flat-leaf parsley
2 eggs
4 5oz. tilapia fillets
In a small bowl, combine the onion with some salt/pepper and the juice of one lemon; set aside (in the fridge if you like).
In a medium saucepan, heat 2 Tbsp. EVOO over medium heat. Add the garlic and cook for 1 min. Add the chicken broth, season with salt/pepper, cover and bring to a boil. Stir in the couscous and parsley and remove from the heat; cover and let stand for at least 5 min. before fluffing with a fork.
Meanwhile, in a shallow plate or bowl, beat the eggs with 1 Tbsp. water. In a large nonstick skillet, heat 1 Tbsp. EVOO over medium-high heat. Working in 2 batches, season the fish with salt/pepper, then dip into the egg mixture, turning to coat; add to the pan. Cook, turning once, until golden (about 5 min. - FYI: the fish will let you know when it needs to be turned...if it does not pull away easily from the pan it needs a bit longer); transfer to paper towels to drain. Repeat the process with the remaining EVOO and tilapia.
Divide the couscous among 4 plates. Slice the last lemon into 4 wedges. Arrange the fish on top, sprinkle with the pickled onions, and serve with the lemon wedges.
* Original recipe courtesy of Everyday with Rachael Ray, September 2010 Menu Planner
Sunday, August 19, 2012
Aug 6-26
Wow! How time flies! Just so you're aware (in case you're concerned), we have been eating these past few weeks, but have been so busy with odds and ends we haven't had time to post things to the blog. Our sincerest apologies. (Thanks, Jolie, for the reminder.)
School has started for Tim, and Paul is getting ready to go back ASAP. The schedule change in our lives and readjustment period is still taking it's toll, but we're getting there - slowly, but surely. Our shopping these past few weeks have focused on buying as little as possible for the most bang for the buck. It's been a challenge, but we've managed to stay close to $50 each week (minus the 5 for $25 meat sale at Price Chopper last week - couldn't resist stocking up).
Here's the menu from 2 weeks ago (Aug 6-12):
Mon - Elephant Bar
Tues - Room 39
Wed - Summer Grilled Vegetable Pizza
Thurs - Shrimp Po'Boys
Fri - Enchiladas* - BINGO! The Musical @ American Heartland Theatre
Sat - Dinner w/ Paul's family (Helene's Hot Plate)
Sun - snack night
Here's the menu from last week (Aug. 13-19):
Mon - Sweet & Sour Peppers & Penne
Tues - Extra Virgin (thanks, Groupon!)
Wed - Sausage & Summer Squash Fried Rice*
Thurs - BBQ Chicken and Grilled Zucchini
Fri - Skillet Shrimp Fajitas*
Sat - 77 South (thanks, Restaurant.com!)
Sun - snack night - leftovers to clean out the fridge
FYI - The recipe for Sausage & Summer Squash Fried Rice is on the blog as Sausage & Zucchini Fried Rice (we just had squash to use up instead).
Now, for this week, we're trying some new items along with some old standards. It's sure to be fun-filled week. Hope you find inspiration (or even a meal) out of what we're having for dinner this week.
Here's this week's menu (Aug. 20-26):
Mon - Lemon Tilapia w/ Garlic-Parsley Couscous*
Tues - Sausage, Potato, & Cheese Waffles*
Wed - Ground Turkey Polenta Pie
Thurs - OPEN -TBD - Music Man @ Off Centre Theatre
Fri - BBQ Chicken Quesadillas*
Sat - Pork Cutlet Coated in an Aged Jack Cheese Crust
Sun - snack night
Pictures and more recipes coming soon! Enjoy!
*Recipe included on blog
School has started for Tim, and Paul is getting ready to go back ASAP. The schedule change in our lives and readjustment period is still taking it's toll, but we're getting there - slowly, but surely. Our shopping these past few weeks have focused on buying as little as possible for the most bang for the buck. It's been a challenge, but we've managed to stay close to $50 each week (minus the 5 for $25 meat sale at Price Chopper last week - couldn't resist stocking up).
Here's the menu from 2 weeks ago (Aug 6-12):
Mon - Elephant Bar
Tues - Room 39
Wed - Summer Grilled Vegetable Pizza
Thurs - Shrimp Po'Boys
Fri - Enchiladas* - BINGO! The Musical @ American Heartland Theatre
Sat - Dinner w/ Paul's family (Helene's Hot Plate)
Sun - snack night
Here's the menu from last week (Aug. 13-19):
Mon - Sweet & Sour Peppers & Penne
Tues - Extra Virgin (thanks, Groupon!)
Wed - Sausage & Summer Squash Fried Rice*
Thurs - BBQ Chicken and Grilled Zucchini
Fri - Skillet Shrimp Fajitas*
Sat - 77 South (thanks, Restaurant.com!)
Sun - snack night - leftovers to clean out the fridge
FYI - The recipe for Sausage & Summer Squash Fried Rice is on the blog as Sausage & Zucchini Fried Rice (we just had squash to use up instead).
Now, for this week, we're trying some new items along with some old standards. It's sure to be fun-filled week. Hope you find inspiration (or even a meal) out of what we're having for dinner this week.
Here's this week's menu (Aug. 20-26):
Mon - Lemon Tilapia w/ Garlic-Parsley Couscous*
Tues - Sausage, Potato, & Cheese Waffles*
Wed - Ground Turkey Polenta Pie
Thurs - OPEN -TBD - Music Man @ Off Centre Theatre
Fri - BBQ Chicken Quesadillas*
Sat - Pork Cutlet Coated in an Aged Jack Cheese Crust
Sun - snack night
Pictures and more recipes coming soon! Enjoy!
*Recipe included on blog
Sunday, July 29, 2012
Killer Mac & Cheese with Bacon
1 Tbsp. EVOO
6-8 slices bacon
3 Tbsp. unsalted butter
1 large onion diced
3 cloves garlic finely chopped
Salt/Pepper
1/2 cup all-purpose flour
1 quart (4 cups) milk
1 lb. shells or other short pasta
2 cups grated Cheddar cheese
2 cups grated Fontina cheese
1 cup grated Parmesan cheese
1/4 cup Dijon mustard
Tabasco or other hot sauce, to taste
Drizzle the EVOO in a large saucepan, add the bacon, and bring the pan to medium heat; flip the bacon occasionally. When it is brown and crispy (about 6-8 min.), remove it fro the pan, drain on paper towels, and reserve that deliciousness. Do NOT discard the bacon fat!
Add the butter, onions, garlic, and some salt & pepper with the bacon fat, and cook until the onion is soft and aromatic (about 8-10 min.). HINT: if at this time you find the bottom of your pan is filled with brown crud at the bottom add 1/2 cup of dry white wine and scrape up those lovely bits. Add the flour and cook, stirring frequently, for 4-5 min. or until the mixture looks like wet sand. Slowly whisk in the milk, season with more salt & pepper, bring to a boil, and reduce to a simmer; cook over low heat for 8-10 min. more or until the mixture is slightly thicker than heavy cream.
In the meantime, bring a large pot of well-salted water to a boil. Add the pasta to the boiling water and cook for 1 min. less than the instructions on the package suggest. Taste it: it should be toothsome with just a little nugget of hard pasta still in the center - this is al dente. Drain the pasta and reserve.
Add the Cheddar, Fontina, and Parmesan to the milk mixture and whisk to combine. Add the mustard and a few shakes of hot sauce; taste and adjust the seasoning if needed, adding a little more milk if the mixture seems too thick for your liking. Stir in the cooked bacon and pasta. The mixture should be very creamy and flavorful. Serve immediately or transfer to a baking dish or ramekins and reheat in a 375 degree oven.
*Original recipe courtesy of Cook Like a Rock Star by Anne Burrell, p. 141
6-8 slices bacon
3 Tbsp. unsalted butter
1 large onion diced
3 cloves garlic finely chopped
Salt/Pepper
1/2 cup all-purpose flour
1 quart (4 cups) milk
1 lb. shells or other short pasta
2 cups grated Cheddar cheese
2 cups grated Fontina cheese
1 cup grated Parmesan cheese
1/4 cup Dijon mustard
Tabasco or other hot sauce, to taste
Drizzle the EVOO in a large saucepan, add the bacon, and bring the pan to medium heat; flip the bacon occasionally. When it is brown and crispy (about 6-8 min.), remove it fro the pan, drain on paper towels, and reserve that deliciousness. Do NOT discard the bacon fat!
Add the butter, onions, garlic, and some salt & pepper with the bacon fat, and cook until the onion is soft and aromatic (about 8-10 min.). HINT: if at this time you find the bottom of your pan is filled with brown crud at the bottom add 1/2 cup of dry white wine and scrape up those lovely bits. Add the flour and cook, stirring frequently, for 4-5 min. or until the mixture looks like wet sand. Slowly whisk in the milk, season with more salt & pepper, bring to a boil, and reduce to a simmer; cook over low heat for 8-10 min. more or until the mixture is slightly thicker than heavy cream.
In the meantime, bring a large pot of well-salted water to a boil. Add the pasta to the boiling water and cook for 1 min. less than the instructions on the package suggest. Taste it: it should be toothsome with just a little nugget of hard pasta still in the center - this is al dente. Drain the pasta and reserve.
Add the Cheddar, Fontina, and Parmesan to the milk mixture and whisk to combine. Add the mustard and a few shakes of hot sauce; taste and adjust the seasoning if needed, adding a little more milk if the mixture seems too thick for your liking. Stir in the cooked bacon and pasta. The mixture should be very creamy and flavorful. Serve immediately or transfer to a baking dish or ramekins and reheat in a 375 degree oven.
*Original recipe courtesy of Cook Like a Rock Star by Anne Burrell, p. 141
Saturday, July 28, 2012
July 30 - August 5
We told you this week would be quicker on the menu posting! We're hosting 3 separate dinner parties this week, so it's going to be a busy week for us, but we can do it! It's also the last full week before we go back to our school routines ... woo hoo, we're excited (please not the sarcasm in that statement).
We are enjoying the start of the Olympics this week, go team USA! Many of our recipes would be great for an Olympic watch party! If you're using any of them, please let us know what you think of them.
Finally, you'll notice the "Santas for Sharon" tally to the right of the page on the blog. Tim's mother passed away from ovarian cancer in 2004 and we walk in her name every September at the Whisper Walk in Zona Rosa. This year, we're taking it one step further and fundraising to help fight this disease. If you feel so inclined, please donate to this worthy cause. Every little bit helps, so even if it's $5, it's a great donation to an excellent organization. Or if you'd like to join us, you can register from the link also and walk in your best Santa gear on September 23rd.
Here's the menu for this week:
Monday - Leftovers
Tuesday - Lasagna*, garlic bread, & Caesar side salad - dinner party #1
Wednesday - Steamed Mussels w/ chorizo and white wine & side salad with balsamic vinaigrette- dinner party #2
Thursday - EBT (thanks, Groupon!)
Friday - Open-faced jalapeno cheese BLTs*, Layered cheese sticks w/ prosciutto & basil, potato casserole w/ sausage - dinner party #3
Saturday - Jackie & Christine are visiting! - Reiger Hotel Grill & Exchange; AIDA; after-show drinks at Webster House
Sunday - Leftovers/snack night - relaxation!!
*Recipe included on the blog
We are enjoying the start of the Olympics this week, go team USA! Many of our recipes would be great for an Olympic watch party! If you're using any of them, please let us know what you think of them.
Finally, you'll notice the "Santas for Sharon" tally to the right of the page on the blog. Tim's mother passed away from ovarian cancer in 2004 and we walk in her name every September at the Whisper Walk in Zona Rosa. This year, we're taking it one step further and fundraising to help fight this disease. If you feel so inclined, please donate to this worthy cause. Every little bit helps, so even if it's $5, it's a great donation to an excellent organization. Or if you'd like to join us, you can register from the link also and walk in your best Santa gear on September 23rd.
Here's the menu for this week:
Monday - Leftovers
Tuesday - Lasagna*, garlic bread, & Caesar side salad - dinner party #1
Wednesday - Steamed Mussels w/ chorizo and white wine & side salad with balsamic vinaigrette- dinner party #2
Thursday - EBT (thanks, Groupon!)
Friday - Open-faced jalapeno cheese BLTs*, Layered cheese sticks w/ prosciutto & basil, potato casserole w/ sausage - dinner party #3
Saturday - Jackie & Christine are visiting! - Reiger Hotel Grill & Exchange; AIDA; after-show drinks at Webster House
Sunday - Leftovers/snack night - relaxation!!
*Recipe included on the blog
Friday, July 27, 2012
July 23-29
Wow! How time flies. We meant to get this posted earlier this week, but obviously that plan did not come to fruition. So, we apologize for the extreme delay with this week's menu. It's been delicious, just so you know. Here's what we've had:
Monday - out @ Hickok's Bar & Grill (thanks, Muncharoo)
Tuesday - out @ Michael Smith (thanks, Groupon)
Wednesday - South African Tilapia with couscous
Thursday - Anne Burrell's Killer Mac & Cheese*
Friday - Grilled Philly Cheesesteak Tacos*
Saturday - Grilled Sausages, Corn on the Cob, and Broccoli
Sunday - Snack night
We'll post next week's menu quicker than this week (we promise).
*Recipe posted on the blog
Monday - out @ Hickok's Bar & Grill (thanks, Muncharoo)
Tuesday - out @ Michael Smith (thanks, Groupon)
Wednesday - South African Tilapia with couscous
Thursday - Anne Burrell's Killer Mac & Cheese*
Friday - Grilled Philly Cheesesteak Tacos*
Saturday - Grilled Sausages, Corn on the Cob, and Broccoli
Sunday - Snack night
We'll post next week's menu quicker than this week (we promise).
*Recipe posted on the blog
Monday, July 23, 2012
Kielbasa-and-Onion Pizza
2 Tbsp. EVOO
1 lb. kielbasa, halved lengthwise, then in 1/3 and chopped crosswise
3 onions thinly sliced
3 cloves garlic minced
2 Tbsp. white wine
Salt/Pepper
2 tsp. fresh thyme leaves chopped
1 lb. refrigerated pizza dough
1 cup shredded Gruyere cheese (about 4 oz.)
Position a rack in the lower 1/3 of the oven and preheat to 450 degrees. In a large skillet, heat 1 Tbsp. EVOO over medium heat. Add the kielbasa and cook, stirring, until lightly browned (about 5-6 min.); transfer to a medium bowl. Add the onions and last Tbsp. EVOO to the skillet and return to the heat for 2 min. Lower the heat to medium low, add the garlic, and season with salt & pepper and cook, stirring occasionally until golden-browned (about 8-10 min.). Add the wine and scrape up the caramelized brown bits that have formed on the bottom of the skillet; stir in the kielbasa and thyme and remove from the heat.
On a lightly floured surface, roll the pizza dough out to fit a cookie sheet; spray the cookie sheet with non-stick spray and put in the oven for 5 min. Take out and gently turn the pizza dough over; arrange the kielbasa mixture evenly on top and sprinkle with the cheese. Bake until the crush is golden brown (around 15-20 min.).
* Original Recipe courtesy of Everyday with Rachael Ray, Menu Planner Sept. 2009
1 lb. kielbasa, halved lengthwise, then in 1/3 and chopped crosswise
3 onions thinly sliced
3 cloves garlic minced
2 Tbsp. white wine
Salt/Pepper
2 tsp. fresh thyme leaves chopped
1 lb. refrigerated pizza dough
1 cup shredded Gruyere cheese (about 4 oz.)
Position a rack in the lower 1/3 of the oven and preheat to 450 degrees. In a large skillet, heat 1 Tbsp. EVOO over medium heat. Add the kielbasa and cook, stirring, until lightly browned (about 5-6 min.); transfer to a medium bowl. Add the onions and last Tbsp. EVOO to the skillet and return to the heat for 2 min. Lower the heat to medium low, add the garlic, and season with salt & pepper and cook, stirring occasionally until golden-browned (about 8-10 min.). Add the wine and scrape up the caramelized brown bits that have formed on the bottom of the skillet; stir in the kielbasa and thyme and remove from the heat.
On a lightly floured surface, roll the pizza dough out to fit a cookie sheet; spray the cookie sheet with non-stick spray and put in the oven for 5 min. Take out and gently turn the pizza dough over; arrange the kielbasa mixture evenly on top and sprinkle with the cheese. Bake until the crush is golden brown (around 15-20 min.).
* Original Recipe courtesy of Everyday with Rachael Ray, Menu Planner Sept. 2009
Seared Scallops with Thai Red Curry Sauce over Lemon Grass Grits
Thai Red Curry Sauce
1 tsp. canola oil
1 Tbsp. minced lemon grass
1-2 Tbsp. red curry paste
2 cloves garlic minced
1 tsp. fresh ginger minced or grated
1 lime zested and juiced
2/3 cup light coconut milk
2 tsp. brown sugar
1/4 tsp. fish sauce
Salt/Pepper
In a medium saucepan, heat the oil over medium high heat. Add lemon grass, curry paste, garlic, ginger, and lime zest; cook until fragrant (about 2-3 min.). Stir in coconut milk, brown sugar, and fish sauce; bring to a boil, reduce heat, and simmer 2-3 min. Remove from heat and add the lime juice and just a hint of salt & pepper to taste; set aside.
Lemon Grass Grits
1 cup skim milk
1 cup light coconut milk
1 Tbsp. minced lemon grass
1 lime zested and juiced
1/3 cup grits (not instant)
1 Tbsp. unsalted butter
Salt/Pepper
Boil skim milk, coconut milk, lemon grass, and lime zest in a large saucepan. Slowly whisk in grits in a steady stream, stirring constantly. Reduce heat to low, cover, and simmer grits until thick and creamy, stirring often, and scraping down the sides of the pan (about 10-15 min.). Take off heat, stir in butter and lime juice into grits; season with salt & pepper to taste.
Scallops and Snow Peas
8 oz. snow peas
1 Tbsp. canola oil
8 sea scallops, foot removed, patted dry (we used a package of bay scallops; you get smaller scallops, but more of them)
Salt/Pepper
Fill a large bowl with ice and water; set aside. In a large saucepan, boil 4 cups of water; drop the snow peas and boil for 2-3 minutes until crisp tender. Transfer the snow peas to the ice water bath and let cool; drain and add salt & pepper to taste.
Meanwhile, season the scallops with salt & pepper. Heat a medium skillet over high heat, add the oil and scallops; sear scallops 2-3 min. per side (the scallops may stick, but when they are ready to be turned they will release from the skillet).
Assemble by placing a bed of lemon grass grits in the bottom of a shallow bowl, top with scallops and snow peas, and top off with your desired amount of Thai red curry sauce,
* Original Recipe courtesy of Cooking Light, April 2011, p. 23.
1 tsp. canola oil
1 Tbsp. minced lemon grass
1-2 Tbsp. red curry paste
2 cloves garlic minced
1 tsp. fresh ginger minced or grated
1 lime zested and juiced
2/3 cup light coconut milk
2 tsp. brown sugar
1/4 tsp. fish sauce
Salt/Pepper
In a medium saucepan, heat the oil over medium high heat. Add lemon grass, curry paste, garlic, ginger, and lime zest; cook until fragrant (about 2-3 min.). Stir in coconut milk, brown sugar, and fish sauce; bring to a boil, reduce heat, and simmer 2-3 min. Remove from heat and add the lime juice and just a hint of salt & pepper to taste; set aside.
Lemon Grass Grits
1 cup skim milk
1 cup light coconut milk
1 Tbsp. minced lemon grass
1 lime zested and juiced
1/3 cup grits (not instant)
1 Tbsp. unsalted butter
Salt/Pepper
Boil skim milk, coconut milk, lemon grass, and lime zest in a large saucepan. Slowly whisk in grits in a steady stream, stirring constantly. Reduce heat to low, cover, and simmer grits until thick and creamy, stirring often, and scraping down the sides of the pan (about 10-15 min.). Take off heat, stir in butter and lime juice into grits; season with salt & pepper to taste.
Scallops and Snow Peas
8 oz. snow peas
1 Tbsp. canola oil
8 sea scallops, foot removed, patted dry (we used a package of bay scallops; you get smaller scallops, but more of them)
Salt/Pepper
Fill a large bowl with ice and water; set aside. In a large saucepan, boil 4 cups of water; drop the snow peas and boil for 2-3 minutes until crisp tender. Transfer the snow peas to the ice water bath and let cool; drain and add salt & pepper to taste.
Meanwhile, season the scallops with salt & pepper. Heat a medium skillet over high heat, add the oil and scallops; sear scallops 2-3 min. per side (the scallops may stick, but when they are ready to be turned they will release from the skillet).
Assemble by placing a bed of lemon grass grits in the bottom of a shallow bowl, top with scallops and snow peas, and top off with your desired amount of Thai red curry sauce,
* Original Recipe courtesy of Cooking Light, April 2011, p. 23.
Friday, July 13, 2012
July 14-22
Now that's we're back, everything is washed and cleaned, we have finally sat down to discuss the menu for this upcoming week. Shopping will be tomorrow, so no cost break down, but we did go through the deep freeze to find our meats and create our meal options for this week giving us a very short shopping list.
Here's what's on the menu for this week:
Saturday - Southwest 3-Cheese Pork & Veggies
Sunday - Snack night
Monday - Chicken Fried Steak & Mashed Potatoes with Gravy
Tuesday - Pantry Pasta
Wednesday - Seared Scallops w/ Thai Red Curry Sauce on Lemon Grass Grits*
Thursday - Italian Paninis with Basil Pesto
Friday - Kielbasa & Onion Pizza*
Saturday - Red Beans & Rice
Sunday - New Theatre "Hairspray"
*Recipe included on the blog.
Here's what's on the menu for this week:
Saturday - Southwest 3-Cheese Pork & Veggies
Sunday - Snack night
Monday - Chicken Fried Steak & Mashed Potatoes with Gravy
Tuesday - Pantry Pasta
Wednesday - Seared Scallops w/ Thai Red Curry Sauce on Lemon Grass Grits*
Thursday - Italian Paninis with Basil Pesto
Friday - Kielbasa & Onion Pizza*
Saturday - Red Beans & Rice
Sunday - New Theatre "Hairspray"
*Recipe included on the blog.
DC Food Review - We're Back!
VACA 2012 is over, and it was awesome! We traveled to DC and Virginia for 10 glorious days of hot sun and other fun. We didn't do many of the usual sightseeing tourist activities, but did eat our way through our vacation. It was hard to say goodbye, but once we landed, we realized how happy we really were to be back in KC. If you're traveling to DC or planning to visit soon, we thought we'd provide you some helpful hints on how we survived our culinary vacation through DC without visiting any fast food locations and let you in on some places we suggest you do (or don't) visit. It is important to know we stayed at the Donovan House on the corner of 14th NW and M Street which was a great place to be as it was within walking distance to many if not all of our restaurant options.
Here's our review of all our dining experiences while we were away:
Himalayan Heritage Restaurant & Bar (18th St. NW)
Wonderful flavors served family style with rice or naan. Service was a little slow, but it was worth it. The spicy cauliflower appetizer and sweet potato hush puppies were amazing and came with 2 dipping sauces - one of which was like a mint "pesto" which was wonderful. The meals were spicy and flavorful and the price was not bad at all considering most DC places are quite expensive. We would highly recommend a visit to the Himalayan.
Commissary (14th & P St. NW)
We went to Commissary for breakfast, but this would've been a great lunch or even dinner spot. The menu was full of unique options along with some classics everyone can enjoy. This spot provides some great home cooking in the middle of the big city. Pricing was appropriate and really inexpensive. I think we got a bad server who was on her first day or something as she didn't know much about the smoothies or menu options. Other than that, this would be a great place to visit in DC.
Cure Bar & Bistro (10th & H St.)
This was a walk-by find on our way back to the hotel after visiting some museums and the botanical garden (lots of walking). What a great find it was! This was like a tapas bar where we were provided the menu and a sheet to check off our selections. So fun. The pricing was great - 3 items for $13; 4 items for $15; or 6 items for $18 and the food was cute and good too. We had the slider, fresh potato chips, mac & cheese, and a chicken & mozzarella sandwich with a pesto. Yummy, so we split it all. Paul won a bubble tea so we had the basil-ginger tea - it was better than any bubble tea I've ever had. Interesting look to the restaurant and a great option for a cheap lunch.
Vidalia (19th & M St.)
OK, this place will set you back a pretty penny, but the food was unique and very good. Most everything used some sort of onion throughout the entire meal. We selected this as our big night out in the city, so we went all out for the 5-course chef's menu. They were supposedly 1/2 portions, but the only thing that might have been reduced from the typical serving were the sides (maybe). Portions were huge, but it was just so good. Some of the items we really enjoyed were: veal short breads & waffles, 3 donuts with dipping sauces, shrimp & grits, and seared oysters & grits cake. OMG - it was just so good. Expensive, but good. You can probably figure it out, but we totally recommend Vidalia if you're interested in spending some money on some great food.
14K (14th & K St.)
Terrible awful doesn't even begin to describe this place. It is the worst version of hotel food one could possibly imagine. Stay away at all costs. Evidently it turns into some sort of night club at night, which might be interesting as the bar area was fun to look at, but if you're going just for food, try one of the other options we've discussed.
AGORA (17th St. between Church & Q St.)
We cannot praise AGORA enough. This was an absolutely amazing unique experience hidden in the heart of the Dupont Circle area. The menu is full of authentic tapas from Turkey which fully reminded Tim of his travels in Bulgaria (shopska salad & other meals he had there). You must try AGORA when in DC - there is no question to this. Try the zucchini pancakes, filo dough wrapped cheese, seared sheep cheese with fig preserves, spicy chicken, and there's so many more options. Pricing was very appropriate for the meal and we feel it was a great value. If we had more time, we would've been back numerous times to try so much more of the menu.
Kramer Books & Afterwords (15th & Connecticut)
What a cute bookstore and cafe in the heart of Dupont. While Tim's been here for breakfast on previous DC trips, this was Paul's first experience. We had some brunch items (steak/eggs and eggs benedict) and they were great. If you have to wait for a table, there's always the bookstore to shop through. Pricing was cheap in comparison to other options, so we do recommend it.
Sonoma (2nd & Pennsylvania SE)
After a 2 mile walk in the 100 degree heat, we met up with some friends for dinner at Sonoma. We began with a meatball appetizer and a grilled calamari appetizer; both were very good and the calamari was interesting as it wasn't like any we've had before. For dinner, Tim had the bbat - bacon, brioche, arugula, & tomato (delish) and Paul had a goat cheese, zucchini, and pesto pizza (also delish). This was a bit out of the way for us, but it was a great experience on Capital Hill we're glad we had.
Perry's (18th & Columbia)
On Sunday, we had brunch at Perry's ... drag brunch. The food was good, but the entertainment left something to be desired by us all. This brunch served everything from cucumber soup, caprese salad, and typical breakfast foods to cannoli, sushi, and waffles. Mimosas and bloody mary's were on special for drinks, but were fairly weak. We're glad we went and had the experience, but wouldn't return for it without knowing the drag queens had majorly improved for a better show. Actually, we've heard there's another drag brunch at Nellie's and if that's true, we will go there next time.
Zengo DC (Chinatown - 7th St. NW)
How does one explain this place? It's a fusion of Asian dishes with Mexican flavors with great drinks and prices. We tried the shrimp tacos with a slaw & avocado creme, Zengo fried rice with duck, pork, & shrimp, and the smoked empanadas with a mango salsa - let's just say this place was absolutely awesome. If you visit (or live) in DC, you have to go to Zengo multiple times.
Nage Restaurant (16th & Rhode Island Ave)
This was probably our best find in DC. Totally not what we were expecting. The fresh fish and flavors were spot on and wonderful. The mussels were decadent and delicious, the crab cake was huge and full of fresh crab meat (Tim will never eat another one until he returns it was that good), and the grilled ratatouille with goat cheese gnocchi was smoky and paired well with the eggplant puree it came with. Pricing was a little high but not bad at all and well worth the expense. This was a unique find in DC which we highly recommend for your dining needs.
Founding Farmers (19th & Pennsylvania Ave.)
We heard it's difficult to get a reservation for Founding Farmers, so we lucked out with a last minute opening. Our meal consisted of fish & chips (small portion, lacked that great wow factor) and the gnocchi with sausage & greens which had a warm spice to it (Paul loved it). It was a good dining experience and we'd certainly return, if we can get a table!
Tonic (Georgetown - 20th & G St.)
After visiting the Lincoln Memorial and other sites, we took a walk up to try this great restaurant. Amazing appetizer options many of which focus on the use of tator tots. We had the tator tot basket with 3 dipping sauces - Cajun aioli, spicy honey mustard, and 3 pepper remoulade followed by pizzas which were very tasty. The chicken sui was light and flavorful with cilantro and Korean BBQ sauce. The bernie was a meat lover's dream with pepperoni, bacon, sausage, and chorizo. Both were so good and the pricing was really good especially for the amount of food we received. Yep, we recommend Tonic.
Dukem Ethiopian Restaurant (11th & U St.)
Our last dinner stop in DC was at Dukem Ethiopian Restaurant. We were quiet impressed with the menu choices and flavors infused in our food. There are no forks (or any silverware for that matter) to eat with except our hands and the injera (thin soft bread ... almost crepe like). For our food, we ordered a combination platter (#26) to share with Paul's sister and her friend and then ordered some more of the items we preferred. We had to order things spicy (which wasn't terribly spicy, but did have kick a little later in the evening) and couldn't stop eating the entire platter. The food arrived on a large pizza dish covered with the thin bread and helpings of each of the combination platter entrees. It was enough food to feed us all and was thoroughly enjoyed. We totally recommend this ethnic food experience.
Brown Bag (14th St.)
This was our last stop on our restaurant tour of DC and it was for brunch/breakfast before we hit the Metro on our way back to Reagan for our flight. It was simple, but such a unique concept and a great find. We had everything bagels with bacon, egg, and cheese along with yogurt, fruit, and granola. This was a quick breakfast and so good - and pricing was quite appropriate for the meal.
Whew! Well, that concludes our tour of DC and just a few of our restaurant options. We do want to say that we were so inspired and amazed at the multiple options and different flavors one can find simply by walking down any street in DC. Actually, we're already looking forward to our next trip and the great dining experiences we can have while there - be it in DC or elsewhere. Hope this will help you out a little bit if you're looking for some great options for your dining experiences in DC.
Here's our review of all our dining experiences while we were away:
Himalayan Heritage Restaurant & Bar (18th St. NW)
Wonderful flavors served family style with rice or naan. Service was a little slow, but it was worth it. The spicy cauliflower appetizer and sweet potato hush puppies were amazing and came with 2 dipping sauces - one of which was like a mint "pesto" which was wonderful. The meals were spicy and flavorful and the price was not bad at all considering most DC places are quite expensive. We would highly recommend a visit to the Himalayan.
Commissary (14th & P St. NW)
We went to Commissary for breakfast, but this would've been a great lunch or even dinner spot. The menu was full of unique options along with some classics everyone can enjoy. This spot provides some great home cooking in the middle of the big city. Pricing was appropriate and really inexpensive. I think we got a bad server who was on her first day or something as she didn't know much about the smoothies or menu options. Other than that, this would be a great place to visit in DC.
Cure Bar & Bistro (10th & H St.)
This was a walk-by find on our way back to the hotel after visiting some museums and the botanical garden (lots of walking). What a great find it was! This was like a tapas bar where we were provided the menu and a sheet to check off our selections. So fun. The pricing was great - 3 items for $13; 4 items for $15; or 6 items for $18 and the food was cute and good too. We had the slider, fresh potato chips, mac & cheese, and a chicken & mozzarella sandwich with a pesto. Yummy, so we split it all. Paul won a bubble tea so we had the basil-ginger tea - it was better than any bubble tea I've ever had. Interesting look to the restaurant and a great option for a cheap lunch.
Vidalia (19th & M St.)
OK, this place will set you back a pretty penny, but the food was unique and very good. Most everything used some sort of onion throughout the entire meal. We selected this as our big night out in the city, so we went all out for the 5-course chef's menu. They were supposedly 1/2 portions, but the only thing that might have been reduced from the typical serving were the sides (maybe). Portions were huge, but it was just so good. Some of the items we really enjoyed were: veal short breads & waffles, 3 donuts with dipping sauces, shrimp & grits, and seared oysters & grits cake. OMG - it was just so good. Expensive, but good. You can probably figure it out, but we totally recommend Vidalia if you're interested in spending some money on some great food.
14K (14th & K St.)
Terrible awful doesn't even begin to describe this place. It is the worst version of hotel food one could possibly imagine. Stay away at all costs. Evidently it turns into some sort of night club at night, which might be interesting as the bar area was fun to look at, but if you're going just for food, try one of the other options we've discussed.
AGORA (17th St. between Church & Q St.)
We cannot praise AGORA enough. This was an absolutely amazing unique experience hidden in the heart of the Dupont Circle area. The menu is full of authentic tapas from Turkey which fully reminded Tim of his travels in Bulgaria (shopska salad & other meals he had there). You must try AGORA when in DC - there is no question to this. Try the zucchini pancakes, filo dough wrapped cheese, seared sheep cheese with fig preserves, spicy chicken, and there's so many more options. Pricing was very appropriate for the meal and we feel it was a great value. If we had more time, we would've been back numerous times to try so much more of the menu.
Kramer Books & Afterwords (15th & Connecticut)
What a cute bookstore and cafe in the heart of Dupont. While Tim's been here for breakfast on previous DC trips, this was Paul's first experience. We had some brunch items (steak/eggs and eggs benedict) and they were great. If you have to wait for a table, there's always the bookstore to shop through. Pricing was cheap in comparison to other options, so we do recommend it.
Sonoma (2nd & Pennsylvania SE)
After a 2 mile walk in the 100 degree heat, we met up with some friends for dinner at Sonoma. We began with a meatball appetizer and a grilled calamari appetizer; both were very good and the calamari was interesting as it wasn't like any we've had before. For dinner, Tim had the bbat - bacon, brioche, arugula, & tomato (delish) and Paul had a goat cheese, zucchini, and pesto pizza (also delish). This was a bit out of the way for us, but it was a great experience on Capital Hill we're glad we had.
Perry's (18th & Columbia)
On Sunday, we had brunch at Perry's ... drag brunch. The food was good, but the entertainment left something to be desired by us all. This brunch served everything from cucumber soup, caprese salad, and typical breakfast foods to cannoli, sushi, and waffles. Mimosas and bloody mary's were on special for drinks, but were fairly weak. We're glad we went and had the experience, but wouldn't return for it without knowing the drag queens had majorly improved for a better show. Actually, we've heard there's another drag brunch at Nellie's and if that's true, we will go there next time.
Zengo DC (Chinatown - 7th St. NW)
How does one explain this place? It's a fusion of Asian dishes with Mexican flavors with great drinks and prices. We tried the shrimp tacos with a slaw & avocado creme, Zengo fried rice with duck, pork, & shrimp, and the smoked empanadas with a mango salsa - let's just say this place was absolutely awesome. If you visit (or live) in DC, you have to go to Zengo multiple times.
Nage Restaurant (16th & Rhode Island Ave)
This was probably our best find in DC. Totally not what we were expecting. The fresh fish and flavors were spot on and wonderful. The mussels were decadent and delicious, the crab cake was huge and full of fresh crab meat (Tim will never eat another one until he returns it was that good), and the grilled ratatouille with goat cheese gnocchi was smoky and paired well with the eggplant puree it came with. Pricing was a little high but not bad at all and well worth the expense. This was a unique find in DC which we highly recommend for your dining needs.
Founding Farmers (19th & Pennsylvania Ave.)
We heard it's difficult to get a reservation for Founding Farmers, so we lucked out with a last minute opening. Our meal consisted of fish & chips (small portion, lacked that great wow factor) and the gnocchi with sausage & greens which had a warm spice to it (Paul loved it). It was a good dining experience and we'd certainly return, if we can get a table!
Tonic (Georgetown - 20th & G St.)
After visiting the Lincoln Memorial and other sites, we took a walk up to try this great restaurant. Amazing appetizer options many of which focus on the use of tator tots. We had the tator tot basket with 3 dipping sauces - Cajun aioli, spicy honey mustard, and 3 pepper remoulade followed by pizzas which were very tasty. The chicken sui was light and flavorful with cilantro and Korean BBQ sauce. The bernie was a meat lover's dream with pepperoni, bacon, sausage, and chorizo. Both were so good and the pricing was really good especially for the amount of food we received. Yep, we recommend Tonic.
Dukem Ethiopian Restaurant (11th & U St.)
Our last dinner stop in DC was at Dukem Ethiopian Restaurant. We were quiet impressed with the menu choices and flavors infused in our food. There are no forks (or any silverware for that matter) to eat with except our hands and the injera (thin soft bread ... almost crepe like). For our food, we ordered a combination platter (#26) to share with Paul's sister and her friend and then ordered some more of the items we preferred. We had to order things spicy (which wasn't terribly spicy, but did have kick a little later in the evening) and couldn't stop eating the entire platter. The food arrived on a large pizza dish covered with the thin bread and helpings of each of the combination platter entrees. It was enough food to feed us all and was thoroughly enjoyed. We totally recommend this ethnic food experience.
Brown Bag (14th St.)
This was our last stop on our restaurant tour of DC and it was for brunch/breakfast before we hit the Metro on our way back to Reagan for our flight. It was simple, but such a unique concept and a great find. We had everything bagels with bacon, egg, and cheese along with yogurt, fruit, and granola. This was a quick breakfast and so good - and pricing was quite appropriate for the meal.
Whew! Well, that concludes our tour of DC and just a few of our restaurant options. We do want to say that we were so inspired and amazed at the multiple options and different flavors one can find simply by walking down any street in DC. Actually, we're already looking forward to our next trip and the great dining experiences we can have while there - be it in DC or elsewhere. Hope this will help you out a little bit if you're looking for some great options for your dining experiences in DC.
Monday, June 25, 2012
Homemade Cloud Biscuit Cinnamon Rolls
2 cups all purpose flour
1 Tbsp. white sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
1 beaten egg, room temperature
2/3 cup milk, room temperature
2 1/2 Tbsp. melted butter
2/3 cup brown sugar
3 Tbsp. cinnamon
1 cup powdered sugar
Preheat oven to 450 degrees. In a large bowl, sift together the dry ingredients: flour, white sugar, baking powder, and salt. Using either a pastry cutter or a fork, cut in the shortening until the mixture is a course sand looking mixture. Mix the egg and milk together in a measuring glass and add to dry mixture; stir together until combined and a spatula can follow the dough around the bowl.
On a large, generously floured surface, scrape the dough out of the bowl, add some flour to the top and your hands, and gently knead with the heal of your hand about 20 times (or until dough is less sticky). Using a rolling pin, roll the dough out to about an 18 in. by 24 in. rectangle/oval using flour to make sure the dough does not stick to the surface or the rolling pin.
With a pastry brush, evenly distribute the melted butter over the dough surface; cover the surface evenly with the brown sugar and sprinkle with the cinnamon (you may add more sugar and cinnamon if desired). Start from the far side and tightly roll the dough until it is one large log. Using either a sharp or serraded knife, trim the ends off.
Grease an 8x8 pan. Gently cut the dough log in half, then each of those in half, each of those in half, and finally each of those in half so you have 16 individual rolls. Place the rolls in the pan so you have 4 rows of 4 (small pieces in the corners and larger pieces in the middle). Bake 15-20 min. or until the dough starts to brown, the cinnamon sugar filling begins to bubble, and the rolls start to rise from the middle. Let cool for 3 min.
Meanwhile, in a medium bowl, whisk the powdered sugar and 3 Tbsp. water together. Keep adding a Tbsp. of water at a time until a desired glaze (thick or thin; your preference) is reached.
Carefully turn out onto a large plate. Using the same sharp or serraded knife, gently separate/cut each row vertically, then horizontally. Top with the powdered sugar glaze.
*Original recipe courtesy of Helene Meyers and Nancy Scruggs (Paul's Grandmother and Mother)
1 Tbsp. white sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
1 beaten egg, room temperature
2/3 cup milk, room temperature
2 1/2 Tbsp. melted butter
2/3 cup brown sugar
3 Tbsp. cinnamon
1 cup powdered sugar
Preheat oven to 450 degrees. In a large bowl, sift together the dry ingredients: flour, white sugar, baking powder, and salt. Using either a pastry cutter or a fork, cut in the shortening until the mixture is a course sand looking mixture. Mix the egg and milk together in a measuring glass and add to dry mixture; stir together until combined and a spatula can follow the dough around the bowl.
On a large, generously floured surface, scrape the dough out of the bowl, add some flour to the top and your hands, and gently knead with the heal of your hand about 20 times (or until dough is less sticky). Using a rolling pin, roll the dough out to about an 18 in. by 24 in. rectangle/oval using flour to make sure the dough does not stick to the surface or the rolling pin.
With a pastry brush, evenly distribute the melted butter over the dough surface; cover the surface evenly with the brown sugar and sprinkle with the cinnamon (you may add more sugar and cinnamon if desired). Start from the far side and tightly roll the dough until it is one large log. Using either a sharp or serraded knife, trim the ends off.
Grease an 8x8 pan. Gently cut the dough log in half, then each of those in half, each of those in half, and finally each of those in half so you have 16 individual rolls. Place the rolls in the pan so you have 4 rows of 4 (small pieces in the corners and larger pieces in the middle). Bake 15-20 min. or until the dough starts to brown, the cinnamon sugar filling begins to bubble, and the rolls start to rise from the middle. Let cool for 3 min.
Meanwhile, in a medium bowl, whisk the powdered sugar and 3 Tbsp. water together. Keep adding a Tbsp. of water at a time until a desired glaze (thick or thin; your preference) is reached.
Carefully turn out onto a large plate. Using the same sharp or serraded knife, gently separate/cut each row vertically, then horizontally. Top with the powdered sugar glaze.
June 25-July 1
For all of you avid blog followers out there we know you will be disappointed to see that there will be no menu this week; yes, we can hear the gasps and feel the shock from here. There won't be a menu because it is the last week here before we head out East for our vacation, and that means we need to clean out the fridge and eat leftovers so we don't have anything go bad while we're out of town. No menu also means we can't post any new pictures or recipes we are trying or having for the week.
With that news, let's try something new: we want you to look through the blog and see if there are any meals you have been curious about or eyeing ever since we posted them. If you would like to participate you could get some ideas from the pictures at the bottom of the blog (those have pictures but no recipes) or from each of our weekly menu updates (the meals without an asterisk are missing a recipe on the blog).
Once you find something, make a comment below. If you aren't a follower, not a problem, you can still comment; however, it is super easy to be a follower (look at the left side of the blog, find the follower section, and follow the directions after that) and you actually get an email when we update the blog, so we keep you up to date instead of you having to remember to keep track of our blog. For those who follow our menu on facebook, we'll also check the comment section just in case you are still not convinced to become a follower of the blog.
We'll do our best to get up as many recipes as you request. Although, there are some recipes which are going to be kept secret. If we give away ALL of the recipes there won't be anything only we are known for, so don't take it personally if your recipe choice isn't posted. Hope you all have fun with this new blogging experiment!
With that news, let's try something new: we want you to look through the blog and see if there are any meals you have been curious about or eyeing ever since we posted them. If you would like to participate you could get some ideas from the pictures at the bottom of the blog (those have pictures but no recipes) or from each of our weekly menu updates (the meals without an asterisk are missing a recipe on the blog).
Once you find something, make a comment below. If you aren't a follower, not a problem, you can still comment; however, it is super easy to be a follower (look at the left side of the blog, find the follower section, and follow the directions after that) and you actually get an email when we update the blog, so we keep you up to date instead of you having to remember to keep track of our blog. For those who follow our menu on facebook, we'll also check the comment section just in case you are still not convinced to become a follower of the blog.
We'll do our best to get up as many recipes as you request. Although, there are some recipes which are going to be kept secret. If we give away ALL of the recipes there won't be anything only we are known for, so don't take it personally if your recipe choice isn't posted. Hope you all have fun with this new blogging experiment!
Tuesday, June 19, 2012
June 18-24
Once again, we had to carry over a recipe from last week's menu because of the busy schedule; however, because we make the menu in advance it works out well if we need to do a carry-over every now and again. Due to this fact, the menu this week isn't completely free of Rachael Ray. We based the rest of the menu on a couple of Cooking Light magazines we acquired from Tim's dad, so thanks to Al for a great menu this week.
There is a mix of different recipes this week: a vegetarian meal, a new venture into souffles for us, seafood, meat, and a new twist on a summer classic sandwich. Hopefully you can find something on here that will influence your summer dinners. If you find a recipe that we didn't post and it is a must have for you, just let us know and we'll do our best to get it up on the blog. Enjoy the summer cooking.
Monday - Grilled Shrimp Scampi
Tuesday - Open-Faced Jalapeno Cheese BLTs with Sweet Potato Fries*
Wednesday - Dinner at Farmhouse
Thursday - Crispy Salmon and Arugula Salad with Carrot-Ginger Vinaigrette
Friday - Potato, Chorizo, and Green Chili Burritos
Saturday - Cheese Souffles with Herb Salad*
Sunday - Italian Meatball Sliders
*Recipe included on the blog
There is a mix of different recipes this week: a vegetarian meal, a new venture into souffles for us, seafood, meat, and a new twist on a summer classic sandwich. Hopefully you can find something on here that will influence your summer dinners. If you find a recipe that we didn't post and it is a must have for you, just let us know and we'll do our best to get it up on the blog. Enjoy the summer cooking.
Monday - Grilled Shrimp Scampi
Tuesday - Open-Faced Jalapeno Cheese BLTs with Sweet Potato Fries*
Wednesday - Dinner at Farmhouse
Thursday - Crispy Salmon and Arugula Salad with Carrot-Ginger Vinaigrette
Friday - Potato, Chorizo, and Green Chili Burritos
Saturday - Cheese Souffles with Herb Salad*
Sunday - Italian Meatball Sliders
*Recipe included on the blog
Cheese Souffles with Herb Salad
Souffles
2 tsp. unsalted butter, softened
8 tsp. finely grated parmesan cheese
2 1/2 Tbsp. all-purpose flour
1/8 tsp. ground cayenne pepper
1/8 tsp. freshly grated nutmeg
1/8 tsp. ground black pepper
1/2 cup plus 2 Tbsp. milk
2 Tbsp. dry white wine
1/4 salt
2 oz. Gruyere cheese, shredded
2 large egg yolks
4 large egg whites
Preheat oven to 400 degrees.
To prepare souffles, coat each of 4 (1 cup) souffle dishes evenly with 1/3 tsp. butter. Sprinkle each souffle dish with 2 tsp. parmesan cheese, tilting to coat sides and bottom.
Combine flour, cayenne pepper, nutmeg, and black pepper in a small saucepan over medium heat. Gradually add milk and white wine, stirring with a whisk until smooth. Cook for 4 min. or until mixture is thick and bubbly, stirring constantly. Remove from heat. Add salt and Gruyere cheese; stir until cheese melts. Spoon the mixture into a large bowl and let stand for 5 min.; stir in egg yolks.
Place egg whites in a large bowl; beat with a mixer at high speed until medium peaks form (do not over beat). Gently stir one quarter of egg whites into yolk mixture; gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Place dishes on a baking sheet, and place in oven; immediately reduce oven temp. to 375 degrees. Bake souffles for 17 min. or until puffy and golden.
Herb Salad
4 tsp. EVOO
4 tsp. cider vinegar
Salt/Pepper
4 cups arugula
3 cups mixed herbs (whatever you like: basil, parsley, mint, dill, cilantro, etc.)
To prepare salad, combine EVOO, vinegar, and salt & pepper in a large bowl, stirring well with a whisk (salt & pepper more to taste if needed). Add arugula and herbs; toss to coat. Serve alongside souffles.
* Original recipe courtesy of Cooking Light, May 2012, p. 134
2 tsp. unsalted butter, softened
8 tsp. finely grated parmesan cheese
2 1/2 Tbsp. all-purpose flour
1/8 tsp. ground cayenne pepper
1/8 tsp. freshly grated nutmeg
1/8 tsp. ground black pepper
1/2 cup plus 2 Tbsp. milk
2 Tbsp. dry white wine
1/4 salt
2 oz. Gruyere cheese, shredded
2 large egg yolks
4 large egg whites
Preheat oven to 400 degrees.
To prepare souffles, coat each of 4 (1 cup) souffle dishes evenly with 1/3 tsp. butter. Sprinkle each souffle dish with 2 tsp. parmesan cheese, tilting to coat sides and bottom.
Combine flour, cayenne pepper, nutmeg, and black pepper in a small saucepan over medium heat. Gradually add milk and white wine, stirring with a whisk until smooth. Cook for 4 min. or until mixture is thick and bubbly, stirring constantly. Remove from heat. Add salt and Gruyere cheese; stir until cheese melts. Spoon the mixture into a large bowl and let stand for 5 min.; stir in egg yolks.
Place egg whites in a large bowl; beat with a mixer at high speed until medium peaks form (do not over beat). Gently stir one quarter of egg whites into yolk mixture; gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Place dishes on a baking sheet, and place in oven; immediately reduce oven temp. to 375 degrees. Bake souffles for 17 min. or until puffy and golden.
Herb Salad
4 tsp. EVOO
4 tsp. cider vinegar
Salt/Pepper
4 cups arugula
3 cups mixed herbs (whatever you like: basil, parsley, mint, dill, cilantro, etc.)
To prepare salad, combine EVOO, vinegar, and salt & pepper in a large bowl, stirring well with a whisk (salt & pepper more to taste if needed). Add arugula and herbs; toss to coat. Serve alongside souffles.
* Original recipe courtesy of Cooking Light, May 2012, p. 134
Open-Faced Jalapeno Cheese BLTs with Sweet Potato Fries
Sweet Potato Fries
2-3 medium to large sweet potatoes, peeled
2 Tbsp. EVOO
Salt/Pepper
1/4 tsp. cayenne pepper
Preheat oven to 450 degrees. Cut the sweet potatoes into 1/4 in. strips and lay out on a large baking sheet; toss the potato strips with the oil, salt & pepper, and cayenne pepper. Arrange in a single layer on the baking sheet and bake for 30-45 min., turning occasionally until browned and a bit crispy.
BLTs
2-3 Tbsp. pickled jalapenos coarsely chopped
1 Tbsp. grated onion
2 Tbsp. mayonnaise
1 tsp. cider vinegar
1 tsp. pepper
1 cup shredded cheddar cheese
1/3 cup parmesan cheese
8 sliced sourdough bread, toasted
3-4 roma tomatoes
8 center-cut bacon slices, cooked and halved
2 cups arugula
Combine the first 7 ingredients in a large bowl (add more jalapeno, pepper, etc. to taste). Spread some of the cheese mixture on each toasted bread slice; top each with 3-4 tomato slices. Finally, top each sandwich with 2 bacon halves and some of the arugula.
* Original recipe courtesy of Cooking Light, July 2012, p. 60
2-3 medium to large sweet potatoes, peeled
2 Tbsp. EVOO
Salt/Pepper
1/4 tsp. cayenne pepper
Preheat oven to 450 degrees. Cut the sweet potatoes into 1/4 in. strips and lay out on a large baking sheet; toss the potato strips with the oil, salt & pepper, and cayenne pepper. Arrange in a single layer on the baking sheet and bake for 30-45 min., turning occasionally until browned and a bit crispy.
BLTs
2-3 Tbsp. pickled jalapenos coarsely chopped
1 Tbsp. grated onion
2 Tbsp. mayonnaise
1 tsp. cider vinegar
1 tsp. pepper
1 cup shredded cheddar cheese
1/3 cup parmesan cheese
8 sliced sourdough bread, toasted
3-4 roma tomatoes
8 center-cut bacon slices, cooked and halved
2 cups arugula
Combine the first 7 ingredients in a large bowl (add more jalapeno, pepper, etc. to taste). Spread some of the cheese mixture on each toasted bread slice; top each with 3-4 tomato slices. Finally, top each sandwich with 2 bacon halves and some of the arugula.
* Original recipe courtesy of Cooking Light, July 2012, p. 60
Monday, June 18, 2012
Garlicy Zucchini and Summer Squash Pizza
1/2 cups EVOO
5 garlic cloves (2 finely chopped, 3 peeled)
1 referigerated pizza dough
1 large zucchini chopped into 1/4 in. cubes
1 large summer squash chopped into 1/4 in cubes
Salt/Pepper
2 cups shredded mozzarella cheese
1 bag arugula
Place the 3 whole garlic cloves in the 1/2 cup EVOO at least 2 hours before you will make anything else (you can do this a day in advance too and just let it sit until you want to use it).
Preheat the oven to 425 degrees. On a well floured surface, roll out the referigerated pizza dough to your desired thickness. Using a pizza cutter, divide the dough into 6 separate pieces; roll the individual pizza squares a bit more, then place on a non-stick cookie sheet. Bake the pizza squares about 5 min. then flip and bake the other side 5 more min. until the dough is bubbling and starting to brown on the edges. Let cool for a few minutes until you can comfortably handle the dough. With a pastry or sillacone brush use the infused EVOO and brush the pizza squares liberally with the oil (reserve about 4 Tbsp.).
Heat a skillet over medium-high heat and add 2 Tbsp. of the reserved garlic EVOO; add the zucchini, summer squash, minced garlic, and salt & pepper and cook until the veggies are just starting to get tender (about 4-5 min.).
Divide the veggies evenly on each of the pizza squares and top each with some mozzarella. Bake until the cheese is melted and starting to bubble (about 6-10 min.). Top each pizza with some arugula and finish off the pizza with a drizzle of the infused EVOO and a pinch of salt & pepper.
* A Paul & Tim original recipe!
5 garlic cloves (2 finely chopped, 3 peeled)
1 referigerated pizza dough
1 large zucchini chopped into 1/4 in. cubes
1 large summer squash chopped into 1/4 in cubes
Salt/Pepper
2 cups shredded mozzarella cheese
1 bag arugula
Place the 3 whole garlic cloves in the 1/2 cup EVOO at least 2 hours before you will make anything else (you can do this a day in advance too and just let it sit until you want to use it).
Preheat the oven to 425 degrees. On a well floured surface, roll out the referigerated pizza dough to your desired thickness. Using a pizza cutter, divide the dough into 6 separate pieces; roll the individual pizza squares a bit more, then place on a non-stick cookie sheet. Bake the pizza squares about 5 min. then flip and bake the other side 5 more min. until the dough is bubbling and starting to brown on the edges. Let cool for a few minutes until you can comfortably handle the dough. With a pastry or sillacone brush use the infused EVOO and brush the pizza squares liberally with the oil (reserve about 4 Tbsp.).
Heat a skillet over medium-high heat and add 2 Tbsp. of the reserved garlic EVOO; add the zucchini, summer squash, minced garlic, and salt & pepper and cook until the veggies are just starting to get tender (about 4-5 min.).
Divide the veggies evenly on each of the pizza squares and top each with some mozzarella. Bake until the cheese is melted and starting to bubble (about 6-10 min.). Top each pizza with some arugula and finish off the pizza with a drizzle of the infused EVOO and a pinch of salt & pepper.
* A Paul & Tim original recipe!
Monday, June 11, 2012
June 11-17
This week we are fully embracing summer in our cooking by having a theme in each of our chosen recipes: zucchini and summer squash. Price Chopper was having a 10 for 10 sale on each of them, so that was another reason for finding recipes with the summer vegetables. In looking through our recipes, of course we found that Rachael Ray uses zucchini and summer squash regularly in her summer recipes, so it wasn't hard to come up with the menu.
Some of the recipes are old stand-bys and some are completely new, including a pizza we are coming up with completely on our own. We are also having dinner with some friends and celebrating father's day with both dads this weekend.
Enjoy the recipes, and if you feel inclined to try some let us know how things went. We LOVE to hear when someone gives our recipes a try!
Monday - Sausage-and-Zucchini Rice*
Tuesday - Penne with Grilled Summer Squash and Sweet Corn
Wednesday - Dinner with RyRy and Emily at Lucia's
Thursday - Chili-Beef Stuffed Zucchini*
Friday - Scruggs Father's Day at Rumor's Steakhouse
Saturday - Garlicy Zucchini and Summer Squash Pizza*
Sunday - Dial Father's Day in the afternoon; Grilled Shrimp Scampi
* Recipe included on the blog
Some of the recipes are old stand-bys and some are completely new, including a pizza we are coming up with completely on our own. We are also having dinner with some friends and celebrating father's day with both dads this weekend.
Enjoy the recipes, and if you feel inclined to try some let us know how things went. We LOVE to hear when someone gives our recipes a try!
Monday - Sausage-and-Zucchini Rice*
Tuesday - Penne with Grilled Summer Squash and Sweet Corn
Wednesday - Dinner with RyRy and Emily at Lucia's
Thursday - Chili-Beef Stuffed Zucchini*
Friday - Scruggs Father's Day at Rumor's Steakhouse
Saturday - Garlicy Zucchini and Summer Squash Pizza*
Sunday - Dial Father's Day in the afternoon; Grilled Shrimp Scampi
* Recipe included on the blog
Chili-Beef Stuffed Zucchini
5 zucchini halved lengthwise and the inside carved out with a spoon
2 Tbsp. EVOO
1 large onion finely chopped
2 garlic cloves minced
1 lb. ground beef (we're using turkey)
1 Tbsp. ground cumin
Salt/Pepper
2 tomatoes seeded and chopped
3 jalapenos seeded and finely chopped
1 8 oz. bag mexican style shredded cheese
Preheat oven to 450 degrees. Arrange the zucchini cut side up in 1 or 2 baking dishes with high sides; season the zucchini with some salt & pepper. Add 1/2 cup water to each dish, cover with foil and bake until the zucchini begins to soften (about 15 min.).
Meanwhile, in a medium skillet, heat EVOO over medium-high heat. Add the onion, garlic, and some salt & pepper and cook until softened (about 5 min.). Add the beef, cumin, and some more salt & pepper and cook, breaking up the meat with a potato masher, until browned (about 5 min.). Stir in the tomatoes and jalapenos.
Uncover the baking dishes and pour off the water. Fill each zucchini with some of the beef mixture and top with the cheese. Bake, uncovered, until the cheese has melted (about 10 min.).
*Original recipe courtesy of Everyday with Rachael Ray, May 2009 Menu Planner
2 Tbsp. EVOO
1 large onion finely chopped
2 garlic cloves minced
1 lb. ground beef (we're using turkey)
1 Tbsp. ground cumin
Salt/Pepper
2 tomatoes seeded and chopped
3 jalapenos seeded and finely chopped
1 8 oz. bag mexican style shredded cheese
Preheat oven to 450 degrees. Arrange the zucchini cut side up in 1 or 2 baking dishes with high sides; season the zucchini with some salt & pepper. Add 1/2 cup water to each dish, cover with foil and bake until the zucchini begins to soften (about 15 min.).
Meanwhile, in a medium skillet, heat EVOO over medium-high heat. Add the onion, garlic, and some salt & pepper and cook until softened (about 5 min.). Add the beef, cumin, and some more salt & pepper and cook, breaking up the meat with a potato masher, until browned (about 5 min.). Stir in the tomatoes and jalapenos.
Uncover the baking dishes and pour off the water. Fill each zucchini with some of the beef mixture and top with the cheese. Bake, uncovered, until the cheese has melted (about 10 min.).
Sausage-and-Zucchini Rice
4 Tbsp. unsalted butter
1 large onion finely chopped
2 cloves minced garlic
Salt/Pepper
1 1/2 cups rice
1 32 oz. container (4 cups) chicken broth
1 lb. italian sausage
2 zucchini cut into small cubes
3/4 cup grated parmesan cheese
1/3 cup fresh parsley chopped
1/4 cup pine nuts toasted
In a medium saucepan, melt 2 Tbsp. butter over medium heat. Add the onion, garlic, and some salt & pepper and cook until golden (about 5 min.). Stir in the rice and toast until it becomes shiny and a bit brown on the edges (2-3 min.); stir in 3 cups chicken broth and bring to a boil. Lower the heat, cover and cook, stirring occasionally, until tender (about 20 min.).
Meanwhile, in a large skillet, cook the sausage and some salt & pepper, breaking it up with a potato masher over medium-heat until no loger pink (about 7 min.). Using a slotted spoon, transfer the sausage to a plate. Add the zucchini and some salt & pepper to the skillet and cook until tender (about 4 min.). Return the sausage to the skillet, add the remaining 1 cup chicken broth and cook, stirring until heated through (about 2 min.).
Stir in the rice along with 1/2 cup parmesan, the parsley and the remaining 2 Tbsp. butter. Top with remaining parmesan and the toasted pine nuts.
*Original recipe courtesy of Everyday with Rachael Ray, March 2009 Menu Planner
1 large onion finely chopped
2 cloves minced garlic
Salt/Pepper
1 1/2 cups rice
1 32 oz. container (4 cups) chicken broth
1 lb. italian sausage
2 zucchini cut into small cubes
3/4 cup grated parmesan cheese
1/3 cup fresh parsley chopped
1/4 cup pine nuts toasted
In a medium saucepan, melt 2 Tbsp. butter over medium heat. Add the onion, garlic, and some salt & pepper and cook until golden (about 5 min.). Stir in the rice and toast until it becomes shiny and a bit brown on the edges (2-3 min.); stir in 3 cups chicken broth and bring to a boil. Lower the heat, cover and cook, stirring occasionally, until tender (about 20 min.).
Meanwhile, in a large skillet, cook the sausage and some salt & pepper, breaking it up with a potato masher over medium-heat until no loger pink (about 7 min.). Using a slotted spoon, transfer the sausage to a plate. Add the zucchini and some salt & pepper to the skillet and cook until tender (about 4 min.). Return the sausage to the skillet, add the remaining 1 cup chicken broth and cook, stirring until heated through (about 2 min.).
Stir in the rice along with 1/2 cup parmesan, the parsley and the remaining 2 Tbsp. butter. Top with remaining parmesan and the toasted pine nuts.
*Original recipe courtesy of Everyday with Rachael Ray, March 2009 Menu Planner
Wednesday, June 6, 2012
June 4-10
WELL, as you can see by the late-ness of the menu posting, things have gotten completely hectic in our lives. However, that doesn't mean we're letting our meals suffer.
This week we carried over a meal from last week because we went out with friends. It wasn't a problem though, because everything for the meal was still fresh enough to use. If you don't count the carry over meal we once again have nothing from Rachael Ray! See, we can do it without her (almost).
Once again, we may have to be flexible with a few of our meals because we are going to The X Factor auditions here at the Sprint Center this weekend; so, to all you avid blog readers out there, be patient as we try keeping up with the meals and photos - we'll have them up eventually.
Monday - Nara with an elementary school friend of Tim's
Tuesday - Teriyaki Pork Chops with Pineapple and Peppers*
Wednesday - Chili-Rubbed Tilapia with Asparagus and Lemon
Thursday - Beef Enchilada Casserole*
Friday - Fettuccine Alfredo with Bacon*
Saturday - Red Beans and Rice
Sunday - Snack
* Recipe included on the blog
This week we carried over a meal from last week because we went out with friends. It wasn't a problem though, because everything for the meal was still fresh enough to use. If you don't count the carry over meal we once again have nothing from Rachael Ray! See, we can do it without her (almost).
Once again, we may have to be flexible with a few of our meals because we are going to The X Factor auditions here at the Sprint Center this weekend; so, to all you avid blog readers out there, be patient as we try keeping up with the meals and photos - we'll have them up eventually.
Monday - Nara with an elementary school friend of Tim's
Tuesday - Teriyaki Pork Chops with Pineapple and Peppers*
Wednesday - Chili-Rubbed Tilapia with Asparagus and Lemon
Thursday - Beef Enchilada Casserole*
Friday - Fettuccine Alfredo with Bacon*
Saturday - Red Beans and Rice
Sunday - Snack
* Recipe included on the blog
Fettuccine Alfredo with Bacon
1 16 oz. package fettuccine noodles
6-7 slices of bacon
1 onion finely chopped
3 garlic cloves minced
1-2 Tbsp. all-purpose flour
1 cup milk (at room temperature)
2/3 cup grated parmesan cheese
Salt/Pepper
1/2 cup fresh parsley chopped
In a large pot of boiling water, add a handful of salt and the pasta. Cook until the pasta is al dente; reserve 1/3 cup pasta water and drain in a colander.
Meanwhile, heat a skillet over medium-high and cook the bacon until crisp; remove to a paper-towel lined plate. In the bacon grease, add the onion, garlic, and some salt & pepper and cook until the onion is softened (about 5 min.). Start with adding 1 Tbsp. flour to the skillet and whisking for 1 min. - if the mixture is extremely loose, add some more flour until it is no longer looks liquidy. Gradually add the milk while whisking; keep whisking until the mixture has thickened and can coat the back of a wooden spoon without running off (this can take anywhere from 2-7 min. based on how much flour was added). Lower the heat and gradually add the cheese until combined and add some of the reserved cooking water until sauce is desired consistency to your liking; pepper to taste.
Add the hot pasta to the pan and toss well to combine. Add most of the bacon and parsley to the noodles, but reserve some of each for garnishing on top.
*Original recipe courtesy of Cooking Light, January/February 2010, p. 30
6-7 slices of bacon
1 onion finely chopped
3 garlic cloves minced
1-2 Tbsp. all-purpose flour
1 cup milk (at room temperature)
2/3 cup grated parmesan cheese
Salt/Pepper
1/2 cup fresh parsley chopped
In a large pot of boiling water, add a handful of salt and the pasta. Cook until the pasta is al dente; reserve 1/3 cup pasta water and drain in a colander.
Meanwhile, heat a skillet over medium-high and cook the bacon until crisp; remove to a paper-towel lined plate. In the bacon grease, add the onion, garlic, and some salt & pepper and cook until the onion is softened (about 5 min.). Start with adding 1 Tbsp. flour to the skillet and whisking for 1 min. - if the mixture is extremely loose, add some more flour until it is no longer looks liquidy. Gradually add the milk while whisking; keep whisking until the mixture has thickened and can coat the back of a wooden spoon without running off (this can take anywhere from 2-7 min. based on how much flour was added). Lower the heat and gradually add the cheese until combined and add some of the reserved cooking water until sauce is desired consistency to your liking; pepper to taste.
Add the hot pasta to the pan and toss well to combine. Add most of the bacon and parsley to the noodles, but reserve some of each for garnishing on top.
*Original recipe courtesy of Cooking Light, January/February 2010, p. 30
Beef Enchilada Casserole
20 6 in. corn tortillas
1 1/2 cups low-sodium beef broth
1 10 oz. can Ro-Tel tomatoes
2 lbs. lean ground beef (we are using ground turkey)
2 Tbsp. EVOO
3-4 onions finely chopped
8-10 garlic cloves finely minced
2 Tbsp. chili powder
1 tsp. ground cumin
3 15 oz. cans tomato sauce
4 cups shredded colby-jack cheese
3 jalapeno chiles seeded and finely minced
1/2 bunch cilantro chopped
1 Tbsp. hot sauce
Salt/Pepper
Adjust the oven rack to the middle position and heat to 450 degrees. Working in batches, toast tortillas either directly on the wire rack in the oven or on a cookie sheet until they bubble and turn brown (4-5 min. per side). Transfer to a plate.
Break up 8 toasted tortillas over a food processor. Add 3/4 cup broth, the whole can of Ro-Tel tomatoes, and a pinch of salt & pepper; process until smooth and transfer to a large bowl. Meanwhile, over medium-high, heat 1 Tbsp. EVOO in a skillet and add 1/3 the onions, the beef, and some salt & pepper; cook until the beef is no longer pink (about 5 min.). Remove with a slotted spoon and transfer to the bowl with the tortilla mixture.
Add the remaining oil, onions, and some salt & pepper to the skillet and cook until softened (about 5 min.). Stir in the garlic, chili powder, and cumin and cook until fragrant (about 30 sec.). Add tomato sauce, remaining broth, and salt & pepper to taste to skillet and simmer until slightly thickened (5-7 min.)
In the large bowl with the tortilla/beef mixture, stir in half of the tomato sauce mixture, 1 1/2 cups cheese, 1 minced jalapeno, 2/3 of the cilantro, and hot sauce. Stir until combined; salt & pepper to taste if needed.
In a large greased 9x13 pan, arrange 6 toasted tortillas on the bottom. Spread the tortilla/beef mixture evenly over the tortillas. Arrange remaining tortillas over filling and top with remaining tomato sauce mixture. Bake until filling is bubbling around the edges (about 30 min.). Take out and evenly sprinkle the top with remaining cheese, minced jalapeno, and cilantro. Return to oven and bake until cheese is bubbly and browned (about 15-20 min.). Let cool 20 min. before cutting and serving.
*Original recipe courtesy of Cook's Country, April/May 2009, p. 19
1 1/2 cups low-sodium beef broth
1 10 oz. can Ro-Tel tomatoes
2 lbs. lean ground beef (we are using ground turkey)
2 Tbsp. EVOO
3-4 onions finely chopped
8-10 garlic cloves finely minced
2 Tbsp. chili powder
1 tsp. ground cumin
3 15 oz. cans tomato sauce
4 cups shredded colby-jack cheese
3 jalapeno chiles seeded and finely minced
1/2 bunch cilantro chopped
1 Tbsp. hot sauce
Salt/Pepper
Adjust the oven rack to the middle position and heat to 450 degrees. Working in batches, toast tortillas either directly on the wire rack in the oven or on a cookie sheet until they bubble and turn brown (4-5 min. per side). Transfer to a plate.
Break up 8 toasted tortillas over a food processor. Add 3/4 cup broth, the whole can of Ro-Tel tomatoes, and a pinch of salt & pepper; process until smooth and transfer to a large bowl. Meanwhile, over medium-high, heat 1 Tbsp. EVOO in a skillet and add 1/3 the onions, the beef, and some salt & pepper; cook until the beef is no longer pink (about 5 min.). Remove with a slotted spoon and transfer to the bowl with the tortilla mixture.
Add the remaining oil, onions, and some salt & pepper to the skillet and cook until softened (about 5 min.). Stir in the garlic, chili powder, and cumin and cook until fragrant (about 30 sec.). Add tomato sauce, remaining broth, and salt & pepper to taste to skillet and simmer until slightly thickened (5-7 min.)
In the large bowl with the tortilla/beef mixture, stir in half of the tomato sauce mixture, 1 1/2 cups cheese, 1 minced jalapeno, 2/3 of the cilantro, and hot sauce. Stir until combined; salt & pepper to taste if needed.
In a large greased 9x13 pan, arrange 6 toasted tortillas on the bottom. Spread the tortilla/beef mixture evenly over the tortillas. Arrange remaining tortillas over filling and top with remaining tomato sauce mixture. Bake until filling is bubbling around the edges (about 30 min.). Take out and evenly sprinkle the top with remaining cheese, minced jalapeno, and cilantro. Return to oven and bake until cheese is bubbly and browned (about 15-20 min.). Let cool 20 min. before cutting and serving.
Saturday, May 26, 2012
May 28-June 3
This is the last week before all chaos ensues. Tim's online teaching gig will take him from teaching summer school at 7:15am to recording lessons until 6pm every night - this will make for an extremely busy June. He's excited for the opportunity, but we'll see how he handles this busy schedule!
Paul, on the other hand, is on summer vacation - lucky! It's a good thing though, so he can take care of all the day-to-day business here at the house. Let's just say we're both looking forward to July and finally having a break.
Shopping this week went quite well. $20 at Aldi and $40 at Price Chopper. However, we're happy to report we saved $12 on coupons & even more on price comparison when we found items cheaper at Sunfresh. Woo Hoo!
Here's what's on the menu for this week:
Monday - Grunauer in the crossroads
Tuesday - Leftover pan of Chicken & Spinach Enchiladas*
Wednesday - Grill night: Steaks, Baked Potatoes, and Broccoli
Thursday - Herb Butter-and-Goat Cheese Linguine with Fresh Tomatoes*
Friday - Chili, Lime, and Panko Chicken with Green Beans
Saturday - Teriyaki Pork Chops with Pineapple and Peppers*
Sunday - Snack Night
*Recipe included on the blog
Paul, on the other hand, is on summer vacation - lucky! It's a good thing though, so he can take care of all the day-to-day business here at the house. Let's just say we're both looking forward to July and finally having a break.
Shopping this week went quite well. $20 at Aldi and $40 at Price Chopper. However, we're happy to report we saved $12 on coupons & even more on price comparison when we found items cheaper at Sunfresh. Woo Hoo!
Here's what's on the menu for this week:
Monday - Grunauer in the crossroads
Tuesday - Leftover pan of Chicken & Spinach Enchiladas*
Wednesday - Grill night: Steaks, Baked Potatoes, and Broccoli
Thursday - Herb Butter-and-Goat Cheese Linguine with Fresh Tomatoes*
Friday - Chili, Lime, and Panko Chicken with Green Beans
Saturday - Teriyaki Pork Chops with Pineapple and Peppers*
Sunday - Snack Night
*Recipe included on the blog
Teriyaki Pork Chops with Pineapple and Peppers
2 cups chicken stock
3 Tbsp. EVOO
1 cup white rice
1 cup shelled edamame (can be omitted)
1 small bunch scallions cut into 1 in. lengths
4 thick-cut (about 1 1/2 in. thick) boneless pork chops
Salt/Pepper
1/2 ripe pineapple cut into chunks
2 red, orange, or green bell peppers cut into bite-size chunks
1 jalapeno chile seeded and finely chopped
1/2 cup teriyaki sauce or reduced-sodium teriyaki sauce
Juice of 2 limes
3 Tbsp. honey or agave syrup
1 in. fresh ginger thinly sliced crosswise
In a large saucepan, bring 2 cups chicken stock and 1 Tbsp. EVOO to a boil. Stir in the rice and edamame and return to a boil, then cover the pot, lower the heat and summer until the rice is cooked through (about 15-18 min.). Fluff the rice with a fork and stir in the scallions.
While the rice is working, in a large skillet, heat 1 Tbsp. EVOO over high heat. Season the pork chops with salt & pepper, add to the skillet and cook, turning once, until just done (7-8 min.). Transfer the chops to a plate.
Add the remaining 1 Tbsp. EVOO to the skillet. Add the pineapple, bell peppers, and jalapeno and cook until crisp-tender and the pineapple is browning at the edges (about 3-4 min.). Transfer the peppers and pineapple to the pork plate. Lower the heat to medium-high and add the remaining 1 cup chicken stock, the teriyaki sauce, lime juice, honey, and ginger. Cook until reduced by about 1/2 (about 5 min.). Add the pork mixture, lower the heat and simmer for 5 min. Serve with the scallion rice.
*Original recipe courtesy of Everyday with Rachael Ray. May 2010, p. 101
3 Tbsp. EVOO
1 cup white rice
1 cup shelled edamame (can be omitted)
1 small bunch scallions cut into 1 in. lengths
4 thick-cut (about 1 1/2 in. thick) boneless pork chops
Salt/Pepper
1/2 ripe pineapple cut into chunks
2 red, orange, or green bell peppers cut into bite-size chunks
1 jalapeno chile seeded and finely chopped
1/2 cup teriyaki sauce or reduced-sodium teriyaki sauce
Juice of 2 limes
3 Tbsp. honey or agave syrup
1 in. fresh ginger thinly sliced crosswise
In a large saucepan, bring 2 cups chicken stock and 1 Tbsp. EVOO to a boil. Stir in the rice and edamame and return to a boil, then cover the pot, lower the heat and summer until the rice is cooked through (about 15-18 min.). Fluff the rice with a fork and stir in the scallions.
While the rice is working, in a large skillet, heat 1 Tbsp. EVOO over high heat. Season the pork chops with salt & pepper, add to the skillet and cook, turning once, until just done (7-8 min.). Transfer the chops to a plate.
Add the remaining 1 Tbsp. EVOO to the skillet. Add the pineapple, bell peppers, and jalapeno and cook until crisp-tender and the pineapple is browning at the edges (about 3-4 min.). Transfer the peppers and pineapple to the pork plate. Lower the heat to medium-high and add the remaining 1 cup chicken stock, the teriyaki sauce, lime juice, honey, and ginger. Cook until reduced by about 1/2 (about 5 min.). Add the pork mixture, lower the heat and simmer for 5 min. Serve with the scallion rice.
*Original recipe courtesy of Everyday with Rachael Ray. May 2010, p. 101
Herb Butter-and-Goat Cheese Linguine with Fresh Tomatoes
Salt/Pepper
1 lb. linguine pasta
8 oz. crumbled goat cheese
6 Tbsp. unsalted butter
1 onion finely chopped
1/2 cup white wine
1/4 cup fresh chopped parsley
1/4 cup fresh chopped dill
1/4 cup fresh chopped tarragon
2 Tbsp. fresh chopped thyme
2 cups chopped tomatoes (multi-colored heirloom if you can find them)
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladle full of the pasta cooking water.
While the pasta is cooking, in a serving bowl, add the crumbled goat cheese. In a medium saucepan, melt the butter over medium-low heat. Add the onion, some salt & pepper, and cook until softened (about 5 min.). Stir in the white wine and cook until slightly reduced (about 2 min.). Add the parsley, dill, tarragon, and thyme. Stir in the reserved pasta cooking water.
Add the pasta to the goat cheese. pour the herb sauce on top, season to taste with salt & pepper, and toss for 1 min. Add the tomatoes and toss gently for another minute.
*Original recipe courtesy of Everyday with Rachael Ray, June/July 2009, p. 119
1 lb. linguine pasta
8 oz. crumbled goat cheese
6 Tbsp. unsalted butter
1 onion finely chopped
1/2 cup white wine
1/4 cup fresh chopped parsley
1/4 cup fresh chopped dill
1/4 cup fresh chopped tarragon
2 Tbsp. fresh chopped thyme
2 cups chopped tomatoes (multi-colored heirloom if you can find them)
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladle full of the pasta cooking water.
While the pasta is cooking, in a serving bowl, add the crumbled goat cheese. In a medium saucepan, melt the butter over medium-low heat. Add the onion, some salt & pepper, and cook until softened (about 5 min.). Stir in the white wine and cook until slightly reduced (about 2 min.). Add the parsley, dill, tarragon, and thyme. Stir in the reserved pasta cooking water.
Add the pasta to the goat cheese. pour the herb sauce on top, season to taste with salt & pepper, and toss for 1 min. Add the tomatoes and toss gently for another minute.
*Original recipe courtesy of Everyday with Rachael Ray, June/July 2009, p. 119
Tuesday, May 22, 2012
Chicken & Spinach Enchiladas
BONUS RECIPE FOR THE WEEK!
In honor of the school year ending we decided to celebrate on our blog by posting a great family-friendly recipe that has lots of leftovers - enjoy!
Easy Enchilada Sauce
1 onion minced
2 garlic cloves minced
1 Tbsp. EVOO
1/4 cup chili powder
2 Tbsp. tomato paste
1 Tbsp. flour
1 tsp. each dried oregano and ground cumin
1/2 tsp. each ground coriander, sugar, and cayenne pepper
2 cups low sodium chicken broth
1 8 oz. can tomato sauce
Salt/Pepper
Heat a saute pan over medium heat; add the EVOO, onion, and garlic. Sweat with a little salt & pepper until soft (4-5 min.)
Stir in chili powder, tomato paste, flour, oregano, cumin, coriander, sugar, and cayenne; cook 1-2 min.
Whisk in broth until spices are dissolved. Bring sauce to a boil, reduce to a simmer, and cook 10 min.
Add tomato sauce, simmer 5 min., then season with salt & pepper to taste.
Chicken & Spinach Enchiladas
1 Tbsp. EVOO
1 large onion diced
2 garlic cloves minced
1 tsp. ground cumin
1 bag fresh spinach
2 cups shredded chicken (pan fry and shred 2 breasts yourself, or buy a rotisserie chicken and shred)
2 cups shredded Monteray Jack cheese
1 cup frozen corn kernels
1/4 cup cream cheese at room temperature
Salt/Pepper
Easy Enchilada Sauce (above) - or you can use your favorite jarred enchilada sauce
12 flour tortillas (10 in.)
Preheat oven to 400 degrees. Coat 2 9x13 baking dishes with nonstick spray.
Heat a large skillet over medium-high heat. Add EVOO, onion, garlic, cumin, and a pinch of salt & pepper; heat until soft (4-5 min.).
Toss in spinach a handful at a time and let wilt in batches.
Stir in the chicken, 1 cup Monteray Jack cheese, corn, and cream cheese until melted and combined; simmer 4-5 min. and season with salt & pepper to taste.
Spread some enchilada sauce to coat the bottom of the 9x13 pans. Fill each tortilla with some filling, then roll and place seam side down in pan; repeat until both pans have 6 enchiladas. Top each pan with the remaining enchilada sauce (if you want the enchiladas a bit crispy just spread the sauce over the middle of the enchiladas and leave the edges exposed). Sprinkle with remaining cheese and bake (or cover and freeze) until cheese melts and tortillas brown on edges (15-20 min.).
* Original Recipe courtesy of Cuisine at Home, October 2011, p. 12.
In honor of the school year ending we decided to celebrate on our blog by posting a great family-friendly recipe that has lots of leftovers - enjoy!
Easy Enchilada Sauce
1 onion minced
2 garlic cloves minced
1 Tbsp. EVOO
1/4 cup chili powder
2 Tbsp. tomato paste
1 Tbsp. flour
1 tsp. each dried oregano and ground cumin
1/2 tsp. each ground coriander, sugar, and cayenne pepper
2 cups low sodium chicken broth
1 8 oz. can tomato sauce
Salt/Pepper
Heat a saute pan over medium heat; add the EVOO, onion, and garlic. Sweat with a little salt & pepper until soft (4-5 min.)
Stir in chili powder, tomato paste, flour, oregano, cumin, coriander, sugar, and cayenne; cook 1-2 min.
Whisk in broth until spices are dissolved. Bring sauce to a boil, reduce to a simmer, and cook 10 min.
Add tomato sauce, simmer 5 min., then season with salt & pepper to taste.
Chicken & Spinach Enchiladas
1 Tbsp. EVOO
1 large onion diced
2 garlic cloves minced
1 tsp. ground cumin
1 bag fresh spinach
2 cups shredded chicken (pan fry and shred 2 breasts yourself, or buy a rotisserie chicken and shred)
2 cups shredded Monteray Jack cheese
1 cup frozen corn kernels
1/4 cup cream cheese at room temperature
Salt/Pepper
Easy Enchilada Sauce (above) - or you can use your favorite jarred enchilada sauce
12 flour tortillas (10 in.)
Preheat oven to 400 degrees. Coat 2 9x13 baking dishes with nonstick spray.
Heat a large skillet over medium-high heat. Add EVOO, onion, garlic, cumin, and a pinch of salt & pepper; heat until soft (4-5 min.).
Toss in spinach a handful at a time and let wilt in batches.
Stir in the chicken, 1 cup Monteray Jack cheese, corn, and cream cheese until melted and combined; simmer 4-5 min. and season with salt & pepper to taste.
Spread some enchilada sauce to coat the bottom of the 9x13 pans. Fill each tortilla with some filling, then roll and place seam side down in pan; repeat until both pans have 6 enchiladas. Top each pan with the remaining enchilada sauce (if you want the enchiladas a bit crispy just spread the sauce over the middle of the enchiladas and leave the edges exposed). Sprinkle with remaining cheese and bake (or cover and freeze) until cheese melts and tortillas brown on edges (15-20 min.).
* Original Recipe courtesy of Cuisine at Home, October 2011, p. 12.
Saturday, May 19, 2012
May 21-27
This week is it! The end of the school year, so we're celebrating our 3 days of freedom before summer school begins by not cooking. Summer is looking to be filling up with multiple activities and various things to do - starting with our "honey-do" list on the house - which includes different things like framing out the basement to power washing the house & deck and general house upkeep and maintenance.
This week we did a lot of sale shopping (cereal for $1.89 at Sunfesh & we had coupons ... so we bought 12 boxes) since our list was very short for supplies needed. With the sale and needed items for the week, we came in around $50 on groceries. Thanks to Groupon, Muncharoo, Living Social, and our other coupon sites, we'll be eating fairly inexpensive when we dine out this week too. Gotta love a good deal!
So, even though we're not cooking every night this week, we still invite you to try out a few of our recipes! This week is actually another no-Rachael Ray week (found a new magazine, Cooking Light, which offered some healthy options for summer & thought we'd try them out). All the recipes this week come from this magazine - and is our way of starting off the summer on a healthy note (as much as possible).
Here's what's on the menu this week:
Monday - Cafe Trio
Tuesday - Fresh Tomato-Feta Pizza*
Wednesday - Maker's Mark
Thursday - Garlic-Chipotle Chicken Tacos
Friday - Homemade Salad Night
Saturday - Cheddar Cheeseburgers with Caramelized Shallots*
Sunday - Snack Night
* Recipe included on blog
This week we did a lot of sale shopping (cereal for $1.89 at Sunfesh & we had coupons ... so we bought 12 boxes) since our list was very short for supplies needed. With the sale and needed items for the week, we came in around $50 on groceries. Thanks to Groupon, Muncharoo, Living Social, and our other coupon sites, we'll be eating fairly inexpensive when we dine out this week too. Gotta love a good deal!
So, even though we're not cooking every night this week, we still invite you to try out a few of our recipes! This week is actually another no-Rachael Ray week (found a new magazine, Cooking Light, which offered some healthy options for summer & thought we'd try them out). All the recipes this week come from this magazine - and is our way of starting off the summer on a healthy note (as much as possible).
Here's what's on the menu this week:
Monday - Cafe Trio
Tuesday - Fresh Tomato-Feta Pizza*
Wednesday - Maker's Mark
Thursday - Garlic-Chipotle Chicken Tacos
Friday - Homemade Salad Night
Saturday - Cheddar Cheeseburgers with Caramelized Shallots*
Sunday - Snack Night
* Recipe included on blog
Cheddar Cheeseburgers with Caramelized Shallots
1 Tbsp. EVOO
2 cups thinly sliced shallots
1/2 tsp. salt
1 Tbsp. white wine vinegar
4 garlic cloves minced
1 lb. ground beef 90% lean (we will use ground turkey instead)
Salt/Pepper
2 oz. shredded sharp cheddar cheese (about 1/2 cup)
1 cup baby arugula
4 (1 1/2 oz.) hamburger buns toasted
3 Tbsp. light mayonnaise
Heat a nonstick skillet over medium-low heat. Add 2 tsp. oil; swirl to coat. Add shallots and 1/4 tsp. salt; cook 15 min. or until golden brown, stirring occasionally. Stir in vinegar; cook for 1 min. Remove from heat; keep warm.
Gently combine garlic, beef, and some salt & pepper. Divide the meat mixture into 4 equal portions, gently shaping each into a 1/2 in.-thick patty. Press a nickle-sized indentation in the center of each patty. Sprinkle evenly with 1/4 tsp. EVOO and remaining 1/4 tsp. salt.
Heat a large cast-iron skillet (or any skillet you desire) over medium-high heat. Add the remaining 1 tsp. EVOO to pan; swirl to coat. Add patties, and cook for 3 min. on each side or until desired degree of doneness. Top each patty with 2 Tbsp. cheese; cover and cook 1 min. or until cheese has melted.
Place 1/4 cup arugula on bottom half of each bun; top with 1 patty and 1/4 shallot mixture. Spread about 2 tsp. mayonnaise on top half of each bun; place on top of burgers.
* Recipe courtesy of Cooking Light, June 2012, p. 80
2 cups thinly sliced shallots
1/2 tsp. salt
1 Tbsp. white wine vinegar
4 garlic cloves minced
1 lb. ground beef 90% lean (we will use ground turkey instead)
Salt/Pepper
2 oz. shredded sharp cheddar cheese (about 1/2 cup)
1 cup baby arugula
4 (1 1/2 oz.) hamburger buns toasted
3 Tbsp. light mayonnaise
Heat a nonstick skillet over medium-low heat. Add 2 tsp. oil; swirl to coat. Add shallots and 1/4 tsp. salt; cook 15 min. or until golden brown, stirring occasionally. Stir in vinegar; cook for 1 min. Remove from heat; keep warm.
Gently combine garlic, beef, and some salt & pepper. Divide the meat mixture into 4 equal portions, gently shaping each into a 1/2 in.-thick patty. Press a nickle-sized indentation in the center of each patty. Sprinkle evenly with 1/4 tsp. EVOO and remaining 1/4 tsp. salt.
Heat a large cast-iron skillet (or any skillet you desire) over medium-high heat. Add the remaining 1 tsp. EVOO to pan; swirl to coat. Add patties, and cook for 3 min. on each side or until desired degree of doneness. Top each patty with 2 Tbsp. cheese; cover and cook 1 min. or until cheese has melted.
Place 1/4 cup arugula on bottom half of each bun; top with 1 patty and 1/4 shallot mixture. Spread about 2 tsp. mayonnaise on top half of each bun; place on top of burgers.
* Recipe courtesy of Cooking Light, June 2012, p. 80
Fresh Tomato-Feta Pizza
1 lb. refrigerated fresh pizza dough
4 plum tomatoes sliced
3 1/2 Tbsp. EVOO
4 garlic cloves minced
1 Tbsp. cornmeal
4 oz. feta cheese
1 oz. pitted kalamata olives, halved (1/3 cup)
1/4 cup fresh basil leaves
Let dough stand at room temperature, covered, for 30 minutes.
Arrange tomato slices on a jelly-roll pan lined with paper towels. Let stand 30 min.
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500 degrees (keep pizza stone or baking sheet in oven as it preheats).
Combine the tomatoes, 2 Tbsp. EVOO, and garlic. Roll dough into a 14 in. circle on a lightly floured surface, and pierce dough liberally with a fork. Carefully remove pizza stone or baking sheet from oven. Sprinkle cornmeal over stone; place dough on stone. Arrange tomato mixture on dough. Crumble cheese; sprinkle over pizza. Bake at 500 degrees for 19 min. or until crust is golden and cheese is lightly browned. Remove from oven; top with olives and basil leaves. Brush outer crust with remaining 1 1/2 Tbsp. EVOO. Cut pizza into 6 large slices.
* Recipe courtesy of Cooking Light, June 2012, p. 104
4 plum tomatoes sliced
3 1/2 Tbsp. EVOO
4 garlic cloves minced
1 Tbsp. cornmeal
4 oz. feta cheese
1 oz. pitted kalamata olives, halved (1/3 cup)
1/4 cup fresh basil leaves
Let dough stand at room temperature, covered, for 30 minutes.
Arrange tomato slices on a jelly-roll pan lined with paper towels. Let stand 30 min.
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500 degrees (keep pizza stone or baking sheet in oven as it preheats).
Combine the tomatoes, 2 Tbsp. EVOO, and garlic. Roll dough into a 14 in. circle on a lightly floured surface, and pierce dough liberally with a fork. Carefully remove pizza stone or baking sheet from oven. Sprinkle cornmeal over stone; place dough on stone. Arrange tomato mixture on dough. Crumble cheese; sprinkle over pizza. Bake at 500 degrees for 19 min. or until crust is golden and cheese is lightly browned. Remove from oven; top with olives and basil leaves. Brush outer crust with remaining 1 1/2 Tbsp. EVOO. Cut pizza into 6 large slices.
Sunday, May 13, 2012
May 14-20
Almost to the last day of school ... before summer school begins, but that's not too terrible. It'll be great to finish it up and get a break. We've had some great times this past week with friends and coworkers and look forward to so many more this week!
We're making AP Lang goodie bags for Tim's students before they take the test on Wednesday (fingers crossed they do quite well). We also have our final character education dinner meeting this week. So again, looks to be a busy week.
Here's what's on the menu for this week:
Monday - Tim has a late meeting; Paul's having leftovers
Tuesday - Ham, Spinach, & Mushroom Pasta w/ Pistacchio Pasta*
Wednesday - Grilled Sausages & Tomato-Chickpea Crostini* & Caprese Crostini
Thursday - We've cooked for others, we're going out to Webster House
Friday - Chicken & Spinach Enchiladas
Saturday - Open
Sunday - Snack Night
*Recipe included on the blog
We're making AP Lang goodie bags for Tim's students before they take the test on Wednesday (fingers crossed they do quite well). We also have our final character education dinner meeting this week. So again, looks to be a busy week.
Here's what's on the menu for this week:
Monday - Tim has a late meeting; Paul's having leftovers
Tuesday - Ham, Spinach, & Mushroom Pasta w/ Pistacchio Pasta*
Wednesday - Grilled Sausages & Tomato-Chickpea Crostini* & Caprese Crostini
Thursday - We've cooked for others, we're going out to Webster House
Friday - Chicken & Spinach Enchiladas
Saturday - Open
Sunday - Snack Night
*Recipe included on the blog
Ham, Spinach, and Mushroom Pasta with Pistachio Pesto
1 lb. whole wheat penne pasta
1/4 cup plus 2 Tbsp. EVOO
8 oz. boneless ham steak cut into 1/4 in. cubes
2 cups white mushrooms (about 5 oz.) thinly sliced
1 6 oz. bag baby spinach
5 garlic cloves
1 cup shelled pistachios
1/2 cup coarsely chopped parsley
Grated peel and juice of 1/2 lemon
Salt/Pepper
In a large pot of boiling, salted water, cook the pasta until al dente (about 12 min.). Drain, reserving 1 cup of the pasta water, and return the pasta to the pot.
Meanwhile, in a large skillet, heat 2 Tbsp. EVOO over high heat. Add the ham and some salt & pepper and cook, stirring until golden (about 3 min.). Push the ham to the side, add the mushrooms and some salt & pepper and cook, stirring, until lightly colored (about 5 min.). Stir in the spinach and a pinch of salt & pepper and cook until wilted (about 1 min.).
Using a small food processor, mince the garlic. Add the pistachios, parsley, and lemon peel and process until finely chopped. With the machine on, slowly add the lemon juice and remaining 1/4 cup EVOO; season with salt & pepper to taste. Process to form a paste.
Add the pistachio pesto and 1/2 cup of the reserved pasta water to the pasta; toss to coat thoroughly. Stir in the ham mixture, adding more pasta water if needed; season with salt & pepper to taste.
*Original Recipe courtesy of Everyday with Rachael Ray, April 2011 Menu Planner
1/4 cup plus 2 Tbsp. EVOO
8 oz. boneless ham steak cut into 1/4 in. cubes
2 cups white mushrooms (about 5 oz.) thinly sliced
1 6 oz. bag baby spinach
5 garlic cloves
1 cup shelled pistachios
1/2 cup coarsely chopped parsley
Grated peel and juice of 1/2 lemon
Salt/Pepper
In a large pot of boiling, salted water, cook the pasta until al dente (about 12 min.). Drain, reserving 1 cup of the pasta water, and return the pasta to the pot.
Meanwhile, in a large skillet, heat 2 Tbsp. EVOO over high heat. Add the ham and some salt & pepper and cook, stirring until golden (about 3 min.). Push the ham to the side, add the mushrooms and some salt & pepper and cook, stirring, until lightly colored (about 5 min.). Stir in the spinach and a pinch of salt & pepper and cook until wilted (about 1 min.).
Using a small food processor, mince the garlic. Add the pistachios, parsley, and lemon peel and process until finely chopped. With the machine on, slowly add the lemon juice and remaining 1/4 cup EVOO; season with salt & pepper to taste. Process to form a paste.
Add the pistachio pesto and 1/2 cup of the reserved pasta water to the pasta; toss to coat thoroughly. Stir in the ham mixture, adding more pasta water if needed; season with salt & pepper to taste.
*Original Recipe courtesy of Everyday with Rachael Ray, April 2011 Menu Planner
Spiced Grilled Chicken
For the Chicken:
1 6 oz. container greek yogurt
3 garlic cloves finely chopped
2 tsp. ground cumin
1 tsp. chili powder
Salt/Pepper
4 large chicken breasts on bone (we used regular boneless chicken breasts when we made it - still great)
In a large, resealable plastic bag, combine the yogurt, garlic, cumin, chili powder and 1/2 tsp. salt & pepper each. Cut 2 slits into the chicken breasts through to the bone (or 1/2 way through the boneless breasts) and add to the yogurt mixture; turn to coat. Refrigerate for 30 min.
Preheat the oven to 450 degrees. Place the chicken on a rack set over a rimmed baking sheet and roast until cooked through, about 30 min.
For the Cucumber, Tomato, and Herb Salad:
1 large cucumber peeled and thinly sliced
2-3 roma tomatoes chopped
1/2 cup parsley chopped
3 oz. greek yogurt (more if you like lots of dressing on salads)
Salt/Pepper
In a large bowl combine the cucumber, tomatoes, and parsley; stir together. Add the greek yogurt and salt & pepper to taste; stir to combine.
* Original Recipe courtesy of Everyday with Rachael Ray, June/July 2008 Menu Planner
1 6 oz. container greek yogurt
3 garlic cloves finely chopped
2 tsp. ground cumin
1 tsp. chili powder
Salt/Pepper
4 large chicken breasts on bone (we used regular boneless chicken breasts when we made it - still great)
In a large, resealable plastic bag, combine the yogurt, garlic, cumin, chili powder and 1/2 tsp. salt & pepper each. Cut 2 slits into the chicken breasts through to the bone (or 1/2 way through the boneless breasts) and add to the yogurt mixture; turn to coat. Refrigerate for 30 min.
Preheat the oven to 450 degrees. Place the chicken on a rack set over a rimmed baking sheet and roast until cooked through, about 30 min.
For the Cucumber, Tomato, and Herb Salad:
1 large cucumber peeled and thinly sliced
2-3 roma tomatoes chopped
1/2 cup parsley chopped
3 oz. greek yogurt (more if you like lots of dressing on salads)
Salt/Pepper
In a large bowl combine the cucumber, tomatoes, and parsley; stir together. Add the greek yogurt and salt & pepper to taste; stir to combine.
Tuesday, May 8, 2012
May 7-13
Holy overstock of chicken, Batman! This week is dedicated to cleaning out our overstock of frozen items while hosting an English department party on Friday. A bit of a challenge, but we'll make it through.
As you can tell (since we're posting this on Tuesday), it's already been a busy week and promises to only get busier as it progresses. Sad that we're already looking forward to the weekend. On a bright note, as I type this there are only 8.5 days left until summer vacation (for normal teachers). Tim gets a short day break and then teaches summer school until June 27. Not as bad as July 8 last year, so we'll take it!
Shopping-wise, we didn't do too bad. Still stayed under our $75 average and shopped at 3 stores (our Sunfresh was having great deals on sausages). All while getting ready to host a party on Friday. Good shopping, great friends, excellent food - sounds like a recipe for success!
Here's what's on the menu for this week:
Mon - Smoked Mozzarella & Chicken Sandwiches with Italian BBQ Sauce*
Tues - Lemon Penne with Ham and Escarole
Wed - Spiced Grilled Chicken
Thurs - Salmon with Browned Butter and Mashed Broccoli Potatoes*
Fri - English Dept. Party - NACHO NIGHT!
Caesar Salad Nachos, Philly Cheesesteak Nachos, & Bean & Chorizo Nachos
Sat - Broccoli-Chicken Bowls
Sun - Snack Night
*Recipe included on the blog
As you can tell (since we're posting this on Tuesday), it's already been a busy week and promises to only get busier as it progresses. Sad that we're already looking forward to the weekend. On a bright note, as I type this there are only 8.5 days left until summer vacation (for normal teachers). Tim gets a short day break and then teaches summer school until June 27. Not as bad as July 8 last year, so we'll take it!
Shopping-wise, we didn't do too bad. Still stayed under our $75 average and shopped at 3 stores (our Sunfresh was having great deals on sausages). All while getting ready to host a party on Friday. Good shopping, great friends, excellent food - sounds like a recipe for success!
Here's what's on the menu for this week:
Mon - Smoked Mozzarella & Chicken Sandwiches with Italian BBQ Sauce*
Tues - Lemon Penne with Ham and Escarole
Wed - Spiced Grilled Chicken
Thurs - Salmon with Browned Butter and Mashed Broccoli Potatoes*
Fri - English Dept. Party - NACHO NIGHT!
Caesar Salad Nachos, Philly Cheesesteak Nachos, & Bean & Chorizo Nachos
Sat - Broccoli-Chicken Bowls
Sun - Snack Night
*Recipe included on the blog
Salmon with Browned Butter and Mashed Broccoli Potatoes
2 yellow-fleshed potatoes (about 1 lb.), such as yukon gold, peeled and thinly sliced crosswise
1/2 head broccoli cut into small florets
1 stick (4 oz.) butter cut into small pieces
Salt/Pepper
4 6 oz. salmon fillets (skin on or off, your choice)
1 bunch scallions, green and white portions thinly sliced separately
Juice of 1/2 lemon
Preheat oven to 300 degrees. In a medium saucepan, combine the potatoes and enough slated water to cover by 1 in. Bring to a boil, then lower the heat and simmer until just tender (about 10 min.). Increase the heat to medium-high, add the broccoli and cook until tender (about 4 min.). Drain, the mash the broccoli and potatoes with 2 Tbsp. butter. Season with salt & pepper; cover to keep warm.
Meanwhile, season the salmon fillets with salt & pepper, then arrange in a single layer in a greased, foil lined backing dish (FYI: if you are using salmon with skin on, arrange with skin side up,then discard the skin after done). Roast until cooked through (about 10 min. for a medium).
Meanwhile, in a small skillet, melt the remaining 6 Tbsp. butter over medium heat. Add the scallion whites and cook, swirling the pan, until the butter is lightly browned (about 5 min.). Remove from the heat and stir in the scallion greens and lemon juice; season with salt & pepper. Spoon the sauce over the fish and serve along with the mashed broccoli potatoes.
*Recipe courtesy of Everyday with Rachael Ray, October 2009 Menu Planner
1/2 head broccoli cut into small florets
1 stick (4 oz.) butter cut into small pieces
Salt/Pepper
4 6 oz. salmon fillets (skin on or off, your choice)
1 bunch scallions, green and white portions thinly sliced separately
Juice of 1/2 lemon
Preheat oven to 300 degrees. In a medium saucepan, combine the potatoes and enough slated water to cover by 1 in. Bring to a boil, then lower the heat and simmer until just tender (about 10 min.). Increase the heat to medium-high, add the broccoli and cook until tender (about 4 min.). Drain, the mash the broccoli and potatoes with 2 Tbsp. butter. Season with salt & pepper; cover to keep warm.
Meanwhile, season the salmon fillets with salt & pepper, then arrange in a single layer in a greased, foil lined backing dish (FYI: if you are using salmon with skin on, arrange with skin side up,then discard the skin after done). Roast until cooked through (about 10 min. for a medium).
Meanwhile, in a small skillet, melt the remaining 6 Tbsp. butter over medium heat. Add the scallion whites and cook, swirling the pan, until the butter is lightly browned (about 5 min.). Remove from the heat and stir in the scallion greens and lemon juice; season with salt & pepper. Spoon the sauce over the fish and serve along with the mashed broccoli potatoes.
*Recipe courtesy of Everyday with Rachael Ray, October 2009 Menu Planner
Smoked Mozzarella and Chicken Sandwiches with Italian Barbecue Sauce
2 Tbsp. EVOO, plus more for drizzling
1 red onion finely chopped
4 large garlic cloves finely chopped or grated
1 14.5 oz. can diced fire-roasted tomatoes
1/2 cup chicken stock
2 Tbsp. brown sugar
2 Tbsp. balsamic vinegar
1 Tbsp. Worcestershire sauce
Salt/Pepper
4 pieces skinless, boneless chicken breasts each halved horizontally into 2 cutlets
12 thin slices smoked mozzarella cheese (1 lb. ball) - you can also use fresh mozzarella
2 cups loosely packed baby arugula
1/2 cup basil leaves (10-12 leaves) shredded or torn
1 loaf ciabatta bread split lengthwise and cut into 4 pieces, tops hollowed out
Preheat a grill pan over medium-high heat. Drizzle chicken with EVOO and season liberally with salt & pepper. Set aside.
In a medium saucepan, heat the EVOO (2 turns of the pan) over medium-high heat. Add the onion and garlic along with some salt & pepper; cook until softened (about 5 min.). Add the tomatoes and chicken stock and heat through (about 5 min.). Stir in the brown sugar, vinegar, Worcestershire sauce and lots of black pepper. Lower the heat and simmer, stirring occasionally, until thickened.
Cook the chicken on the grill pan, turning once (about 6 min.). Remove from the pan and layer 1 chicken piece with 1 mozzarella slices, another chicken piece and another mozzarella slice. Repeat 3 more times to make 4 double-decker chicken stacks. Tent with foil for 1 min. to soften the cheese.
Combine the arugula and basil. Pile 1/4 the greens on each of the 4 bottom pieces of ciabatta. Pile the chicken stacks on top, then smear the top hollowed piece of ciabatta with the barbecue sauce and top the sandwich.
*Original Recipe courtesy of Everyday with Rachael Ray, December/January 2010, p. 103
1 red onion finely chopped
4 large garlic cloves finely chopped or grated
1 14.5 oz. can diced fire-roasted tomatoes
1/2 cup chicken stock
2 Tbsp. brown sugar
2 Tbsp. balsamic vinegar
1 Tbsp. Worcestershire sauce
Salt/Pepper
4 pieces skinless, boneless chicken breasts each halved horizontally into 2 cutlets
12 thin slices smoked mozzarella cheese (1 lb. ball) - you can also use fresh mozzarella
2 cups loosely packed baby arugula
1/2 cup basil leaves (10-12 leaves) shredded or torn
1 loaf ciabatta bread split lengthwise and cut into 4 pieces, tops hollowed out
Preheat a grill pan over medium-high heat. Drizzle chicken with EVOO and season liberally with salt & pepper. Set aside.
In a medium saucepan, heat the EVOO (2 turns of the pan) over medium-high heat. Add the onion and garlic along with some salt & pepper; cook until softened (about 5 min.). Add the tomatoes and chicken stock and heat through (about 5 min.). Stir in the brown sugar, vinegar, Worcestershire sauce and lots of black pepper. Lower the heat and simmer, stirring occasionally, until thickened.
Cook the chicken on the grill pan, turning once (about 6 min.). Remove from the pan and layer 1 chicken piece with 1 mozzarella slices, another chicken piece and another mozzarella slice. Repeat 3 more times to make 4 double-decker chicken stacks. Tent with foil for 1 min. to soften the cheese.
Combine the arugula and basil. Pile 1/4 the greens on each of the 4 bottom pieces of ciabatta. Pile the chicken stacks on top, then smear the top hollowed piece of ciabatta with the barbecue sauce and top the sandwich.
*Original Recipe courtesy of Everyday with Rachael Ray, December/January 2010, p. 103
Saturday, April 28, 2012
April 30 - May 6
Well, we started looking for recipes and had out all our Rachael Ray stuff and we weren't finding much inspiration. So, we decided this was the week of no Rachael. EEK! This meant delving in to our other cookbooks and determining which meals we really wanted to try. It actually wasn't that bad once we got started. Paul took Giada & the Panini cookbooks, I took Curtis & Anne, and when we found something we shared and determined if it was for us this week. It also helped that we knew we wanted a seafood dish, needed a chicken dish, and decided the others were up for grabs.
Shockingly enough, our shopping list still isn't terrible and we'll take care of it tomorrow.
So, here it is; the week menu with no Rachael Ray recipes.
Monday - Bellisimo! Panini
Tuesday - KC REP (Bristol before)
Wednesday - Grilled Pizzetta with Ricotta, Sausage, Arugula, & Chili Oil*
Thursday - Leftovers
Friday - Barbecue Chicken Quesadillas*
Saturday - Scampi on Couscous
Sunday - Snack Night
*Recipe included on blog
Shockingly enough, our shopping list still isn't terrible and we'll take care of it tomorrow.
So, here it is; the week menu with no Rachael Ray recipes.
Monday - Bellisimo! Panini
Tuesday - KC REP (Bristol before)
Wednesday - Grilled Pizzetta with Ricotta, Sausage, Arugula, & Chili Oil*
Thursday - Leftovers
Friday - Barbecue Chicken Quesadillas*
Saturday - Scampi on Couscous
Sunday - Snack Night
*Recipe included on blog
Barbecue Chicken Quesadillas
4 10 in. flour tortillas
2 cups (8 oz.) coarsely shredded roasted chicken
2 cups (6 oz.) grated Monterey Jack cheese
1/2 cup coarsely chopped fresh cilantro
1 jalapeno finely chopped
Salt
1/4 cup of your favorite barbecue sauce
Preheat the oven to 250 degrees
Arrange the tortillas on a work surface. Divide the chicken, cheese, cilantro, and jalapeno among the tortillas, scattering the ingredients over half of each tortilla. Sprinkle with salt and drizzle a tablespoon of barbecue sauce over each. Fold the uncovered half of each tortilla over the filling to form a half-moon shape.
Heat a large flat griddle pan over medium heat. Place 2 quesadillas on the griddle. Cook for 3 min. on each side, or until the tortillas are crisp and golden and the cheese has melted. Transfer the quesadillas to a baking sheet and keep them warm in the oven. Repeat with the remaining 2 quesadillas. Cut the quesadillas into wedges and serve.
*Recipe courtesy of Curtis Stone, Relaxed Cooking with Curtis Stone, p. 122
2 cups (8 oz.) coarsely shredded roasted chicken
2 cups (6 oz.) grated Monterey Jack cheese
1/2 cup coarsely chopped fresh cilantro
1 jalapeno finely chopped
Salt
1/4 cup of your favorite barbecue sauce
Preheat the oven to 250 degrees
Arrange the tortillas on a work surface. Divide the chicken, cheese, cilantro, and jalapeno among the tortillas, scattering the ingredients over half of each tortilla. Sprinkle with salt and drizzle a tablespoon of barbecue sauce over each. Fold the uncovered half of each tortilla over the filling to form a half-moon shape.
Heat a large flat griddle pan over medium heat. Place 2 quesadillas on the griddle. Cook for 3 min. on each side, or until the tortillas are crisp and golden and the cheese has melted. Transfer the quesadillas to a baking sheet and keep them warm in the oven. Repeat with the remaining 2 quesadillas. Cut the quesadillas into wedges and serve.
*Recipe courtesy of Curtis Stone, Relaxed Cooking with Curtis Stone, p. 122
Grilled Pizzetta with Ricotta, Sausage, Arugula & Chili Oil
For the Chili Oil:
5-6 Fresno chili peppers roughly chopped
1 1/2 cups EVOO
Bring the chilies and oil to a simmer in a small saucepan; remove from the heat and let the peppers steep in the oil for at least an hour or until the dough has risen and you're ready to make the pizzas. This can be done WAY in advance.
For the Dough (can use pre-packaged dough for time convenience):
1 1/2 tsp. active dry yeast
1/2 tsp. sugar
1 1/2 cups all-purpose flour, plus more as needed
1/2 tsp. kosher salt
1 Tbsp. EVOO, plus more for the bowl
While the oil steeps (look at your multitasking!), combine the yeast, sugar, and 1/2 cup warm (NOT HOT!) water in a small bowl. Stir to combine and let sit for 10-15 minutes until foamy and yeasty-smelling.
Combine the flour and salt in a large mixing bowl; make a well in the center of the flour and add the EVOO and the yeast mixture. Using a fork, stir until the flour and liquids are well combined. Turn the dough out onto a well-floured, clean work surface and kneed until smooth and elastic (6-7 min.). Lightly coat the mixing bowl, cover with plastic wrap, and let rise in a warm place until the dough has doubled in size (about 1 hour).
When the dough is ready, portion it into 6 golf-ball-size pieces. Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like). If you're not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.
For the Pizza Topping and assembly:
EVOO
1/2 lb. sweet Italian sausage, casings removed
1 lb. ricotta (or other mild creamy cheese, such as stracchino, fontina, or taleggio) at room temp.
1 bunch arugula
Preheat the oven to 425 degrees and preheat the grill.
Coat a large saute pan with oil, add the sausage, and bring to medium heat. Cook the sausage until brown (10-15 min.). Remove with a slotted spoon and reserve.
Brush the grill with oil and arrange each piece of dough on the grill; you might need to work in batches here. Grill until the dough is stiff and crisp and has lovely grill marks on it, the flip and repeat on the second side, moving occasionally so the bottom doesn't burn (OR, if you want to skip the grill, just put the rolled out dough on a baking sheet and place in the oven for 5-10 minutes, until semi-cooked)
Put the pizzas on baking sheets, schmear each with some ricotta, top with sausage, and put as many pizzas as will comfortably fit in the oven; bake until the cheese has melted (5-7 min.). Again, you may have to work in batches. Remove the pizzas from the oven, top with arugula, and drizzle with the deliciously spicy chili oil.
*Recipe courtesy of Anne Burrell, Cook Like A Rock Star, p. 71
5-6 Fresno chili peppers roughly chopped
1 1/2 cups EVOO
Bring the chilies and oil to a simmer in a small saucepan; remove from the heat and let the peppers steep in the oil for at least an hour or until the dough has risen and you're ready to make the pizzas. This can be done WAY in advance.
For the Dough (can use pre-packaged dough for time convenience):
1 1/2 tsp. active dry yeast
1/2 tsp. sugar
1 1/2 cups all-purpose flour, plus more as needed
1/2 tsp. kosher salt
1 Tbsp. EVOO, plus more for the bowl
While the oil steeps (look at your multitasking!), combine the yeast, sugar, and 1/2 cup warm (NOT HOT!) water in a small bowl. Stir to combine and let sit for 10-15 minutes until foamy and yeasty-smelling.
Combine the flour and salt in a large mixing bowl; make a well in the center of the flour and add the EVOO and the yeast mixture. Using a fork, stir until the flour and liquids are well combined. Turn the dough out onto a well-floured, clean work surface and kneed until smooth and elastic (6-7 min.). Lightly coat the mixing bowl, cover with plastic wrap, and let rise in a warm place until the dough has doubled in size (about 1 hour).
When the dough is ready, portion it into 6 golf-ball-size pieces. Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like). If you're not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.
For the Pizza Topping and assembly:
EVOO
1/2 lb. sweet Italian sausage, casings removed
1 lb. ricotta (or other mild creamy cheese, such as stracchino, fontina, or taleggio) at room temp.
1 bunch arugula
Preheat the oven to 425 degrees and preheat the grill.
Coat a large saute pan with oil, add the sausage, and bring to medium heat. Cook the sausage until brown (10-15 min.). Remove with a slotted spoon and reserve.
Brush the grill with oil and arrange each piece of dough on the grill; you might need to work in batches here. Grill until the dough is stiff and crisp and has lovely grill marks on it, the flip and repeat on the second side, moving occasionally so the bottom doesn't burn (OR, if you want to skip the grill, just put the rolled out dough on a baking sheet and place in the oven for 5-10 minutes, until semi-cooked)
Put the pizzas on baking sheets, schmear each with some ricotta, top with sausage, and put as many pizzas as will comfortably fit in the oven; bake until the cheese has melted (5-7 min.). Again, you may have to work in batches. Remove the pizzas from the oven, top with arugula, and drizzle with the deliciously spicy chili oil.
*Recipe courtesy of Anne Burrell, Cook Like A Rock Star, p. 71
Sunday, April 22, 2012
April 23-29
Whew! This weekend flew by and now it's time for another work week. Lucky for us (being teachers) it's 22 more days until summer vacation. But, of course summer vacation is full of lesson planning, professional development meetings, and teaching summer school. Still a busy time, but not as stressful as the regular school year!
This weekend we went to the opera & a Royals game, visited with great friends, and kept ourselves very busy - we did get our shopping done & the menu planned on Saturday, but with our busy go-go-go weekend, we didn't have time to post until now.
Here's the menu for this week:
Monday - BLT Creamy Mac & Cheese
Tuesday - Papa Murphy Pizza Night
Wednesday - Drunken Pork Chops & Savory Green Rice w/ Fontina
Thursday - Open TBD
Friday - Shrimp & Cheese Grits & Fried Okra*
Saturday - Spicy Chicken & Spinach Orzo*
Sunday - Snack Night
*Recipe included in the blog
This weekend we went to the opera & a Royals game, visited with great friends, and kept ourselves very busy - we did get our shopping done & the menu planned on Saturday, but with our busy go-go-go weekend, we didn't have time to post until now.
Here's the menu for this week:
Monday - BLT Creamy Mac & Cheese
Tuesday - Papa Murphy Pizza Night
Wednesday - Drunken Pork Chops & Savory Green Rice w/ Fontina
Thursday - Open TBD
Friday - Shrimp & Cheese Grits & Fried Okra*
Saturday - Spicy Chicken & Spinach Orzo*
Sunday - Snack Night
*Recipe included in the blog
Spicy Chicken with Spinach Orzo
1 1/2 cups orzo pasta
3 oz. fresh rinsed spinach
2 Tbsp. EVOO
Salt & Pepper
1 large onion halved lengthwise and thinly sliced
3 cloves garlic chopped
1 jalapeno chile seeded and finely chopped
1 lb. boneless, skinless chicken breast cut into 1/2 in. thick strips
3 tomatoes seeded and chopped
1 lemon
Season the chicken with salt/pepper and set aside.
In a large pot, bring about 5 cups of water to a boil, add salt when it is at a rolling boil, and cook the orzo until al dente (it will still have a bit of hardness to it on the inside, but the outside will be tender) according to the package. Place the spinach in a colander and drain the orzo over the spinach; return both to the pot. Stir in 1 Tbsp. EVOO and season with salt/pepper. Cover to keep warm.
Meanwhile, in a large nonstick skillet, heat the remaining EVOO over medium-high heat. Add the onion and cook, stirring occasionally, until softened (about 5 min.). Stir in the garlic and jalapeno and cook for 30 seconds. Push the onion mixture to the side of the skillet. Add the chicken and cook undisturbed for 2 min. Stir in 1/4 cup water, the tomatoes, zest and juice the lemon, and cook, scraping up any browned bits from the bottom of the pan, until the chicken is cooked through (about 4-5 min.).
Serve the chicken on a bed of the spinach orzo.
*Recipe courtesy of Everyday with Rachael Ray, November 2011, p. 67
3 oz. fresh rinsed spinach
2 Tbsp. EVOO
Salt & Pepper
1 large onion halved lengthwise and thinly sliced
3 cloves garlic chopped
1 jalapeno chile seeded and finely chopped
1 lb. boneless, skinless chicken breast cut into 1/2 in. thick strips
3 tomatoes seeded and chopped
1 lemon
Season the chicken with salt/pepper and set aside.
In a large pot, bring about 5 cups of water to a boil, add salt when it is at a rolling boil, and cook the orzo until al dente (it will still have a bit of hardness to it on the inside, but the outside will be tender) according to the package. Place the spinach in a colander and drain the orzo over the spinach; return both to the pot. Stir in 1 Tbsp. EVOO and season with salt/pepper. Cover to keep warm.
Meanwhile, in a large nonstick skillet, heat the remaining EVOO over medium-high heat. Add the onion and cook, stirring occasionally, until softened (about 5 min.). Stir in the garlic and jalapeno and cook for 30 seconds. Push the onion mixture to the side of the skillet. Add the chicken and cook undisturbed for 2 min. Stir in 1/4 cup water, the tomatoes, zest and juice the lemon, and cook, scraping up any browned bits from the bottom of the pan, until the chicken is cooked through (about 4-5 min.).
Serve the chicken on a bed of the spinach orzo.
*Recipe courtesy of Everyday with Rachael Ray, November 2011, p. 67
Shrimp and Cheese Grits with Okra
1 12 oz. can evaporated milk
1 1/2 cups quick-cooking grits
1 1/2 cups grated cheddar cheese (about 5 oz.)
1 bunch scallions thinly sliced (white and green portions separated)
Salt & Pepper
8 slices bacon
1 lb. large shrimp peeled and deveined
3 garlic cloves finely chopped
1/3 cup parsley finely chopped
3/4 cup EVOO
1 lb. frozen cut okra thawed and patted dry
3 Tbsp. flour
Season the shrimp with salt/pepper and set aside.
(Here is what we do to use all parts of the shrimp: during the peeling and deveining of the shrimp, put the outer shells into a pot. Bring the shells and 5 cups water to a boil, then simmer for 5 minutes. Strain the shells and you now have shrimp stock to use instead of just water in the grits!)
In a large saucepan, bring 5 cups of water (or shrimp stock) and the evaporated milk to a boil. Lower the heat to medium-low, slowly stir in the grits, partially cover and simmer, stirring about every 30 seconds to prevent clumping, until the grits are just thickened (about 15 min.). Remove from the heat, stir in the cheese, 3/4 of the scallion greens, and salt/pepper to taste. Cover and keep warm.
While the grits are cooking, in a large skillet, cook the bacon over medium-high heat until almost crisp (about 8 min.) and remove to paper towels (crumble when cool). Stir in the scallion whites and garlic and cook for 1 min., then add the shrimp and cook until shrimp is opaque (about 3 min.). Turn the heat off and stir in the parsley, then transfer to a bowl; wipe out the skillet.
In the same skillet, heat the EVOO over high heat. Season the okra with salt/pepper and toss with the flour. Fry the okra in a single layer, stirring occasionally, until golden in spots (about 5 min.); take out, season with a little salt while still hot, and let sit on paper towels.
Put some of the grits in the bottom of a bowl, top with the shrimp and okra, and finish with a sprinkle of the remaining scallion greens and crumbled bacon.
* Recipe courtesy of Everyday with Rachael Ray, October 2010 Menu Planner
1 1/2 cups quick-cooking grits
1 1/2 cups grated cheddar cheese (about 5 oz.)
1 bunch scallions thinly sliced (white and green portions separated)
Salt & Pepper
8 slices bacon
1 lb. large shrimp peeled and deveined
3 garlic cloves finely chopped
1/3 cup parsley finely chopped
3/4 cup EVOO
1 lb. frozen cut okra thawed and patted dry
3 Tbsp. flour
Season the shrimp with salt/pepper and set aside.
(Here is what we do to use all parts of the shrimp: during the peeling and deveining of the shrimp, put the outer shells into a pot. Bring the shells and 5 cups water to a boil, then simmer for 5 minutes. Strain the shells and you now have shrimp stock to use instead of just water in the grits!)
In a large saucepan, bring 5 cups of water (or shrimp stock) and the evaporated milk to a boil. Lower the heat to medium-low, slowly stir in the grits, partially cover and simmer, stirring about every 30 seconds to prevent clumping, until the grits are just thickened (about 15 min.). Remove from the heat, stir in the cheese, 3/4 of the scallion greens, and salt/pepper to taste. Cover and keep warm.
While the grits are cooking, in a large skillet, cook the bacon over medium-high heat until almost crisp (about 8 min.) and remove to paper towels (crumble when cool). Stir in the scallion whites and garlic and cook for 1 min., then add the shrimp and cook until shrimp is opaque (about 3 min.). Turn the heat off and stir in the parsley, then transfer to a bowl; wipe out the skillet.
In the same skillet, heat the EVOO over high heat. Season the okra with salt/pepper and toss with the flour. Fry the okra in a single layer, stirring occasionally, until golden in spots (about 5 min.); take out, season with a little salt while still hot, and let sit on paper towels.
Put some of the grits in the bottom of a bowl, top with the shrimp and okra, and finish with a sprinkle of the remaining scallion greens and crumbled bacon.
* Recipe courtesy of Everyday with Rachael Ray, October 2010 Menu Planner
Subscribe to:
Posts (Atom)