Spicy Potato Tacos

This recipe serves 6 tacos total, we recommend doubling if feeding more than 2-3 people. 

1.5 lbs all-purpose potatoes
2 Tbsp EVOO
1 C chopped onion
1 clove garlic, chopped
1 jalapeno, chopped
6 taco shells
Shredded pepper jack cheese
Cilantro and lime, for serving

In a pot, cover potatoes with cold water and bring to a boil.  Cook until fork-tender, 20 minutes, drain and break up.  Heat oil in nonstick skillet; add onion, garlic, and jalapeno.  Cook 3 minutes.  Stir in potatoes; season.  Spread in even layer and cook 9 minutes.  Serve in taco shells.

*Recipe courtesy Everyday with Rachael Ray, December 2011, p. 46.

Zucchini & Ricotta Tart

4 zucchini (2.5 lbs), thinly sliced crosswise
Salt/Pepper
1 sheet frozen puff pastry, thawed
2 Tbsp butter
1/4 C chopped fresh dill
3 eggs, beaten
1 C ricotta cheese
1/2 C grated Parmesan cheese, plus more for sprinkling
1/2 C half-and-half
1 pinch nutmeg

Preheat oven to 350 degrees.  Layer the zucchini in a colander, sprinkle each layer with salt; let stand 20 minutes.  Rinse, then pat dry.

Meanwhile, on a lightly floured surface, roll out the puff pastry to remove the creases.  Press the pastry in to a 9-inch pie plate and trim the excess to the crust is flush with the rim.  Prick the bottom of the pastry with a fork.  Refrigerate until needed again.

In a large skillet, melt the butter over medium-high heat.  Add the zucchini and cook, turning, until golden (approx. 5 minutes).  Stir in the dill and remove from the heat; let cool to room temperature.

In a bowl, whisk together the eggs, ricotta, 1/2 C Parmesan and half-and-half; season with salt, pepper, and the nutmeg.  Stir in the zucchini.  Pour the mixture into the chilled pastry crust and sprinkle top with more Parmesan.  Bake until a knife inserted in the center comes out clean, about 1 hour and 10 minutes.  Let cool slightly before slicing.

*Recipe courtesy Everyday with Rachael Ray, August 2010, p. 107.

Sausage, Potato, and Cheese Waffles

1 link sweet Italian sausage (about 3 oz), casing discarded
1 baking potato, grated and excess water squeezed out
4 Tbsp butter
1.75 C flour
1 Tbsp baking powder
1/2 C shredded cheddar cheese
1 Tbsp chopped flat-leaf parsley
1.25 tsp salt
1.25 tsp pepper
2 C milk
2 large eggs, lightly beaten

In a medium skillet cook the sausage over medium-high heat, breaking it up with a fork, for 5 minutes.  Add the potato and butter, lower the heat and simmer until the butter is melted.  Remove from the heat and let cool (10 minutes).

In a large bowl, whisk together the flour, baking powder, cheese, parsley, salt & pepper.  Stir in the milk and eggs until smooth.  Stir in the sausage-potato mixture.

Using a waffle maker, cook the waffles according to manufacturer's directions.

Optional topping - combine 2 parts ketchup to 1 part maple syrup and microwave for 25 seconds.

*Recipe courtesy Everyday with Rachael Ray, September 2009, p. 25.

March 26 - April 1

Wow! What a weekend - no time to spare to even sit down and publish the menu.  Busy doesn't even really begin to describe it.  Between garden shopping, grocery shopping, school shopping (books for classroom library), the Heartland Men's Chorus concert, dinner out, and planting the front flower beds, it was an actively full weekend.  But we made it through & did all that we needed to get done over these past couple days.  Hopefully this week will slow down a bit and we can enjoy the nice weather. 

As for grocery shopping, we did our coupon shopping this weekend (which always takes more time & we spend a little bit more money since we're stocking up on various things).  However, when it's all said and done, we spent $15 at Aldi and $85 at Price Chopper.  Not terrible, and not our greatest coupon shopping trip, but we did get some great deals.   

Here's what's on the menu this week:

Monday - Seared Scallops with Thai Red Curry Sauce over Lemon Grass Grits
Tuesday - Summer Herb Spaghetti with Crumbled Bacon, Grape Tomatoes, & Goat Cheese*
Wednesday - Bacon-Cheeseburger Meatloaf*
Thursday - Homemade Chicken Fingers & Sweet Potato Fries
Friday - Avocado Salad Topped Steak Tacos
Saturday - Dinner out with friends
Sunday - Spaghetti Squash with Sausage & Greens*

*Recipe included on the blog

Summer Herb Spaghetti with Crumbled Bacon, Grape Tomatoes, & Goat Cheese

1 lb. spaghetti
8 slices thick-cut bacon
1 cup flat-leaf parsley leaves
3/4 cup fresh basil leaves
5 Tbsp EVOO
5 Tbsp fresh lemon juice
1/4 cup finely chopped chives
Salt/Pepper
1/2 cup grated Parmesan cheese
4 oz. shredded goat cheese
1 container grape tomatoes, halved

In a large pot of boiling, salted water, cook the spaghetti to package directions.  Drain, reserving 1/2 cup pasta cooking water and transfer to a large bowl.

Meanwhile, in a large skillet, cook the bacon over medium-high heat until crisp.  Drain on paper towels.  When cool, crumble into large pieces.

While the pasta and bacon are cooking, using a food processor, puree 1/2 cup parsley, 1/2 cup basil, the EVOO, lemon juice, and 2 Tbsp. chives.  Season with salt and pepper.

Add the herb oil, Parmesan and reserved 1/2 cup pasta water to the pasta and toss.  Chop the remaining 1/2 cup parsley and 1/4 cup basil and add to the pasta along with the crumbled bacon, goat cheese, tomatoes and remaining 2 Tbsp. chives.  Season with salt & pepper and toss.

*Recipe courtesy Everyday with Rachael Ray Menu Planner; August, 2009.

Spaghetti Squash with Sausage & Greens

1 spaghetti squash (approx. 3.5 lb), halved lengthwise
1/3 cup grated Parmesan cheese
Salt/Pepper
1.5 tsp. EVOO
12 oz. sweet Italian sausage
1 bunch spinach, stems discarded & leaves coarsely chopped
1/2 tsp. crushed red pepper

Place the squash half, cut side down, in a large, microwavable dish.  Add 1/2 cup water and microwave 10-15 minutes until tender.  Repeat with other half of squash.  Discard the seeds.  Using a fork, comb the squash in strands into a bowl.  Toss with the Parmesan and season with black pepper.

Meanwhile, in a large skillet, heat the EVOO over medium-high heat.  Add the sausage and cook until no longer pink (approx. 6-8 minutes).  Add the spinach and crushed red pepper and cook until wilted (about 2-3 minutes).  Season with salt and black pepper.  Serve on top of the squash.

*Recipe courtesy Everyday with Rachael Ray Magazine; March, 2010, p. 68.

March 18-25

Whew!  We made it through a very hectic spring "break" & debate tournament only to find ourselves worn out and ready for another break.  Debate tournament went off without a hitch and all our efforts were much appreciated in the hospitality room.  Glad it's over though!  This week finds us attending a theatre event at the KC REP and hosting a dinner party on Wednesday for the Independence School District's CHARACTERplus cadre.  Lots to do - so it doesn't look like we'll really get that "break" we're desiring!

As for shopping this week, we spent $71.82 between Aldi and Price Chopper - for the necessities for this week's menu & a dinner party & a few extra on-sale/coupon items to boot!  Next weekend is our monthly major coupon shopping/stock up weekend ... hopefully we'll find a few good sales & have a few great coupons to use too!

As for this week, here's what's on the menu:

Sunday - KC REP "The Whipping Man" - new restaurant - Gram & Dun on the Plaza
Monday - Fried Rice with Chorizo, Green Beans, & Cashews*
Tuesday - Grilled Shrimp Sandwiches
Wednesday - Yogurt-Marinated Chicken with Asparagus & Watercress*
Thursday - Potato Casserole with Sausage
Friday - Leeky Salmon with Puff Pastry Topper
Saturday - Pork & Brussels Sprouts Stir-fry
Sunday - Snack Night

*Recipe included on the blog

Fried Rice with Chorizo, Green Beans, & Cashews

3 Tbsp EVOO
1.33 cups rice
Salt/Pepper
4 eggs, lightly beaten
8 oz. fresh green beans, cut into 2 inch pieces
2 cloves garlic, thinly sliced
1 pkg (4 oz.) cured chorizo cut into 1/4 x 1 inch matchsticks
4 scallions, thinly sliced
1/2 cup roasted cashews, coarsely chopped

In a saucepan, heat 2 tsp EVOO over medium-low hat.  Stir in the rice, then add 2.66 cups water and 1/2 tsp. salt; bring to a boil.  Lower the heat, cover, and simmer until tender; 17-20 minutes.  Spread onto a baking sheet; refrigerate.

In a non-stick skillet, heat 1 tsp EVOO over medium heat.  Add the eggs and season with salt.  Cook, stirring, until scrambled (2 minutes).  Transfer to a plate.

Add the remaining 2 tbsp. EVOO, 2 tbsp. water, the green beans, and 1/4 tsp. salt to the skillet and cook for 3 minutes.  Add the garlic; cook for 2 minutes.  Add the chorizo and scallions and cook until the chorizo is browned, 2 minutes.  Transfer to the eggs; reserve the skillet.

Return the skillet to medium-high heat and add the chilled rice.  Cook undisturbed until a golden crust forms, 3 minutes.  Break up and stir in the egg-chorizo mixture and cashews.  Cook until heated through, 2 minutes.

*Recipe courtesy Everyday with Rachael Ray Menu Planner.

Yogurt-Marinated Chicken with Asparagus & Watercress

1/2 Cup plain Greek yogurt
6 Tbsp EVOO
2 tsp chili powder
1 tsp ground coriander
Grated peel & juice of 1 lemon
1.5 lbs. boneless, skinless chicken breasts, cut crosswise into thirds
Salt/Pepper
1 bunch asparagus
1 bunch watercress

In a large bowl, combine yogurt, 1 Tbsp EVOO, chili powder, coriander, lemon peel and 1.5 tsp lemon juice.  Season chicken with salt/pepper & toss with the yogurt marinade.  Let sit for 10 minutes.

Preheat broiler.  Position a greased rack on a rimmed baking sheet & arrange the chicken in a single layer on top; drizzle with 1 Tbsp EVOO.  Broil the chicken about 3 inches from the heat for 5 minutes.  Turn, drizzle with another 1 Tbsp EVOO and broil until browned and cooked through (8-10 minutes).

Meanwhile, on another baking sheet, toss the asparagus with 1 Tbsp EVOO, season with salt/pepper and arrange in a single layer.  Broil until just crisp-tender, about 5 minutes.

Divide the watercress among 4 plates & top with asparagus and chicken.  Drizzle the remaining 2 Tbsp EVOO and the remaining lemon juice; season with salt/pepper. 

*Recipe courtesy Everyday with Rachael Ray Menu Planner; April, 2010.

March 11-18

This week is Paul's spring break (and mine begins later this week) - woo hoo!  Some much needed down time and relaxation before the end of the school year pushes in on us.  With that said, it's still a busy week full of plans:  a visit to the WWI museum downtown & enjoying a nice lunch out, a short trip to Burger's Meat Market in California, MO (and a stop to see the Sedalia family), and (the final) debate tournament of the season.  Actually, now that I type this ... I wonder where the break actually is!  However busy we are this week, it doesn't mean our menu will suffer - we're even trying a few new recipes this week!  Our shopping even came in under budget with only $50 spent for the meals we're making this week. 

Here's what we have planned for the week -

Sunday - Chicken Caesar Salad
Monday - Grilled Sausages with Tomato-Chickpea Crostini*
Tuesday - Celebrating Spring Break!  Dinner out at Michael Smith (Groupon)
Wednesday - Cheese-stuffed Hot Dogs with Spicy Onions*
Thursday - South African Tilapia & Rice
Friday - Debate Tournament = Leftovers
Saturday - Debate Tournament = Leftovers (Corned Beef & Cabbage)
Sunday - TBA

*Recipe included on the blog

Cheese-Stuffed Hot Dogs w/ Spicy Onions

*Makes 4 servings (we suggest doubling recipe for use of entire hot dog package)

4 franks
2 Tbsp grill seasoning
2 deli slices sharp cheddar cheese, cut into 1/2-inch strips
2 Tbsp EVOO
2 small onions, slices 1/4 inch thick
2 Tbsp brown sugar
1 tsp finely chopped chipotle chile in adobo sauce
1 tsp adobo sauce
Salt
2 Tbsp butter, melted
4 hot dog buns
Preheat the broiler.  Make a slit lengthwise down each frank, being careful not to cut all the way through.  Place the grill seasoning and franks in a plastic bag; shake to coat.  Place the franks on a baking sheet and stuff each with 2 or 3 strips of cheese.

In a large skillet, heat the EVOO over medium-low heat.  Add the onions and cook until softened and golden, 12-15 minutes.  Add the brown sugar, chipotle, adobo sauce, and 1/2 tsp salt and cook, stirring, until the sugar dissolves, about 2 minutes.

Butter the insides of the buns and place face up on the baking sheet with the franks.  Broil until the cheese melts and the buns are toasted (3-5 minutes).  Assemble the hot dogs and top with the caramelized onions.

Recipe courtesy of Everyday with Rachael Ray, March 2009.

Grilled Sausages with Tomato-Chickpea Crostini

8 links Italian Sausage, pricked with a fork
6 Tbsp EVOO, plus more for drizzling
2 tomatoes - cored, seeded, and chopped
2 cloves garlic - 1 clove finely chopped
Salt/Pepper
1/2 of 15 oz. can of chickpeas, rinsed
1/2 baguette, cut crosswise in the diagonal into 16 slices
1/2 cup goat cheese crumbles
1 Tbsp chopped fresh parsley

Preheat grill to medium-high. Arrange sausages on the grate & grill, turning, until cooked through (approx. 15-20 minutes).

In a small skillet, heat 2 Tbsp EVOO. Add the tomatoes and half of the chopped garlic. Season with salt & pepper & cook until thickened, about 3 minutes. Remove from the heat.

In a bowl, mash 1/2 of the chickpeas with the remaining chopped garlic and 2 Tbsp EVOO. Stir in the whole chickpeas and season with salt and pepper.

Brush the bread slices with the remaining 2 Tbsp EVOO and grill, turning once, until golden (about 1 minute). Rub with the whole garlic clove. Working with 1 toast at a time, spread on the goat cheese, then top with the chickpea and tomato mixtures, drizzle with olive oil and sprinkle with the parsley.

*Recipe courtesy of Everyday with Rachael Ray Menu Planner, August, 2010.

March 4-11

This week is full of activity!  Theatre events, dinner meetings, and yet another debate tournament.  It's going to be busy, but we still have time to create some great dinners!  After shopping this week, we have once again come in under our usual budget and only spent $50 between Aldi and Price Chopper for groceries.  Not bad!

Couple questions we've received recently include "What is EVOO?"  It stands for Extra-Virgin Olive Oil.  Some have asked why we only post a few of our menu's recipes each week.  The answer is simple ... if we gave away all of our recipes each week, we wouldn't have other recipes for later.  We tend to recycle through recipes often, so have no fear, if it sounds like something you'd like to try, we'll get it posted at some point - keep checking back with us!  If it's a must have recipe for you, let us know & we'll try to get it posted for you.

Here's what we're eating this week -
Sunday - snack night
Monday - Apple, Cheese, and Arugula Panini
Tuesday - Popcorn Scallop Tacos with Cilantro-Avocado Crema
Wednesday - Corned Beef & Cabbage
Thursday - Chicken Salsa Verde Bake*
Friday - Debate = Leftovers
Saturday - Sweet Onion Mac & Cheese*
Sunday - snack night

Also, if you've tried any of our posted recipes, we'd love to hear about it! Please comment & let us know how it went & what you thought.

*Recipe is included on the blog.

Sweet Onion Mac & Cheese

Salt & Pepper
1 lb. whole wheat macaroni (or penne)
3 Tbsp. butter
2 large onions, thinly sliced
1 bay leaf
1 tsp. ground thyme
2 Tbsp. flour
1.5 cups whole milk
1/2 cup beef stock
2.5 cups grated Gruyere (or Swiss)
2 Tbsp. Dijon mustard
1/4 cup finely chopped chives

Bring a large pot of water to a boil, salt it, and add  the pasta.  Cook according to package directions until al dente; drain.

While pasta is cooking, heat a large, deep skillet over medium-high heat.  Add the butter to melt, then add the onions, bay leaf, and thyme; season with salt/pepper.  Cook, stirring occasionally, until the onions are light caramel in color (15-20 minutes).

Preheat the broiler.  Discard the bay leaf. Stir the flour into the onion mixture.  Stir in the milk and beef stock and bring to a boil.  Cook, stirring, until thickened, about 2 minutes.  Remove from heat and stir in 1.5 cups cheese until melted, then stir in the mustard.

Add the pasta to the sauce and toss.  Spoon into a 9x13 casserole dish, top with the remaining 1 cup cheese and broil until brown (2-4 min).  Top with chives and serve immediately.

*Recipe courtesy  Everyday with Rachael Ray magazine; April, 2010.

Chicken Salsa Verde Bake

3 Tbsp. Vegetable Oil
2.25 lb. boneless, skinless chicken breasts
1 onion, finely chopped
2 garlic cloves, finely chopped
32 oz. Salsa Verde
15 oz. can kidney beans; rinsed & drained
8 oz. sour cream
1/2 bunch cilantro, finely chopped
3 cups crushed tortilla chips
8 oz. shredded Mexican-style cheese

Preheat the oven to 375 degrees.  In a large skillet, heat 2 Tbsp. oil over medium heat.  Add the chicken and cook until cooked through (10-12 min), remove to a cutting board, and tent with aluminum foil until cool.  In the same pan, heat the remainig 1 Tbsp. oil and add the onion and garlic, cooking unitl translucent and fragrent (don't forget to scrape up the bottom of the pan to get the wonderful chicken flavor). Meanwhile, shred the cooled meat into a large bowl.  Stir in the salsa, kidney beans, onion and garlic, sour cream, and half the cilantro.

Grease a 9x13 baking dish, scatter 1/3 of tortilla chips on bottom and top with half of the chicken mixture and half the cheese.  Repeat the layers and cover with the remaining chips and remaining cilantro.  Bake until the cheese is bubbly (approx. 30 minutes).

VEGGIE OPTION - delete the chicken breasts and stir in 3 cups of sauteed vegetables; bell peppers, zucchini, corn, and mushrooms. 

*Original recipe courtesy Everyday with Rachael Ray Menu Planner; November, 2008.