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
Sunday, October 28, 2012
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
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