Canadian Bacon, Baked Egg, & Mozzarella Pizza

Pizza Dough
Pizza sauce
8 oz. Canadian bacon cubes slices, finely chopped
1/4 tsp. dried thyme
9 oz. Mozzarella cheese, drained & coarsely torn
2 C. Mozzarella cheese, shredded
4 eggs

Roll-out dough ball into 2 separate thin pizzas.  Divide the pizza sauce between the 2 pizzas.  Scatter the bacon, thyme, and half the cheese on top.

Bake the pizza for 8-10 minutes.  Remove from oven, and make small indentation in the center of each half of the pizzas.  Pour an egg in each indentation, top with remaining cheese, and bake in the oven for an additional 3-5 minutes or until the cheese in melting and turning golden and the crusts are crisp underneath.  Serve immediately.

Recipe from 100 pizzas from 1 easy recipe; p. 62

Roasted Tomato Soup

Soup:
3 pounds Roma tomatoes, halved, stem ends removed
1 red onion, coarsely chopped
6 garlic cloves, peeled
2 Tbsp. EVOO
3/4 tsp. salt
1 tsp. pepper
6 sprigs fresh thyme
4 C. vegetable stock
2 Tbsp. lemon juice

Parmesan Croutons:
2 C. cubed whole-wheat sourdough bread
2 Tbsp. EVOO
1/2 tsp. salt
1/4 tsp. pepper
Shredded Parmesan cheese

Preheat oven to 450 degrees.

on a large baking sheet, toss the tomatoes, onion, and garlic with EVOO, salt, pepper, and thyme.  Spread the vegetables out into a single layer, arranging the tomatoes cut side up, and roast in the oven for about 45 minutes, until the vegetables are soft.

To make the croutons, reduce the oven heat to 300 degrees.  Toss the cubed bread with EVOO and sprinkle with salt and pepper.  Spread the bread cubes in an even layer on a baking sheet and bake in the preheated oven for about 30 minutes.  Sprinkle with the cheese, return to oven, and bake another 5 minutes (or so) until the cheese in melted and beginning to brown.

Finish the soup while the croutons are baking - in several batches in a blender or food processor (or use a handheld immersion blender) puree the vegetables along with the stock.  Bring the puree to a boil in a large saucepan over high heat.  Reduce heat to medium and simmer, stirring occasionally, for about 15 minutes.  Just before serving, stir in the lemon juice.  Serve hot, garnished with croutons.

Recipe from 300 calories or less!; p. 66

Grilled Sirloin & Blue Cheese Pizza

Pizza Dough Tip (thanks to Steven Dial) - Sam's Club sells a box of frozen pizza dough which they use for their pizzas in store.  Keep frozen & let rise on day you're ready to use it for any pizza.  We divide it out and make 4 individual thin-crust pizzas (some to eat & the rest to store for leftovers).

1 Pizza Dough
Sirloin or Top Round Steak
EVOO
Steak Seasoning
Prepared Tomato Salsa (medium)
12 oz. blue cheese crumbles
Pepper
Fresh Arugula leaves to garnish

Preheat broiler to high.  Oil and season the steak with the steak seasoning on both sides.  Place the steak on a broiler rack and broil for 9-10 minutes, turning once, or until cooked to your liking.  Remove from the broiler, let rest 5 minutes, then slice thinly.

Turn oven to 425 degrees and bake pizza dough until done (your liking - Paul prefers a bit more done & brown than Tim does).  We also flip the dough halfway through original baking. 

Divide salsa between pizza crusts, spreading almost to the edges.  Top with the meat and cheese and season to taste with pepper. 

Bake the pizza until cheese is melted.  Top with fresh arugula and serve immediately.

Recipe from 100 pizzas from 1 easy recipe; p.86.

December 2013

It's the most wonderful, happy, joyous, exciting BUSY time of the year!  Oh my goodness are we busy bees.  But, never fear, we're still eating - and doing so in style this month.  A ton of "open" evenings and a week of eating out on the cheap fills this month's menu due to the multiple activities we have going on.  So, instead of writing about how busy we are (as everyone is), we'll just simply skip to the menu for the week.  Merry Christmas to all, and to all a very relaxing 2 week break.

Here's what's for dinner this month:

Dec 1 - Open
Dec 2 - Thanksgiving leftovers
Dec 3 - Papa John's
Dec 4 - Freebirds
Dec 5 - Subway
Dec 6 - Independence Winter Classic Debate Tournament
Dec 7 - IWC Debate Tournament (we run the hospitality room) - 8pm Heartland Men's Chorus Concert
Dec 8 - Open
Dec 9 - Turkey & Leek Lasagna
Dec 10 - Yardhouse @ the Legends
Dec 11 - Chiusano's Brick Oven Pizza @ the Legends
Dec 12 - Roasted Tomato Soup & Gourmet Grilled Cheese*
Dec 13 - Guadalajara Café in Lee's Summit
Dec 14 - Melted Brie & Bacon Pizza
Dec 15 - Open
Dec 16 - Pumpkin Cheddar Mac'n'Cheese
Dec 17 - Bangers & Mash
Dec 18 - Bristol - 7pm KCREP
Dec 19 - TBD - Musical Theatre Heritage - Christmas Spectacular 2013!
Dec 20 - Bluestem
Dec 21 - Family Christmas #1 (Dial side)
Dec 22 - Chili
Dec 23 - Chicken & Sun-dried tomato pasta
Dec 24 - Kielbasa & Onion Pizza*
Dec 25 - Christmas Day! Family Christmas #2 (Scruggs side)
Dec 26 - Open
Dec 27 - Open
Dec 28 - Open
Dec 29 - Family Christmas #3 (Martin side)
Dec 30 - Open
Dec 31 - New Year's Eve!  Open

October - November 2013

It's been quite the hectic month and a few days.  We've just been so busy, we haven't had time to update or post to the blog in what feels like forever.  We promised recipes & restaurant reviews, and we will deliver - just not today.  Our schedules this year have just really been jam-packed full!

But, never fear, we still had time to make out our monthly menus!  Here's what we had for dinner in October:

Oct 1 - pistachio-crusted pork chops
Oct 2 - gnocchi with shrimp, asparagus, and pesto
Oct 3 - Open (teacher stuff for Paul)
Oct 4 - lasagna*
Oct 5 - chicken and spicy peanut salad*
Oct 6 - Surprise Party for Paul's Dad's 60th Bday @ Pocos
Oct 7 - Open
Oct 8 - Cobb pasta toss
Oct 9 - maple-glazed salmon & salad
Oct 10 - sausage & mash with onion gravy
Oct 11 - Spanish-style chicken & dumplings
Oct 12 - Open (debate season has begun)
Oct 13 - Open (Dinner of Note for Heartland Men's Chorus)
Oct 14 - Open
Oct 15 - French Onion Soup*
Oct 16 - pesto presto chicken*
Oct 17 - mac & cheese with Gruyere, cheddar, and bacon
Oct 18 - pork Milanese
Oct 19 - enchilada pie*
Oct 20 - WICKED!!! (dinner at BRGR in P&L district)
Oct 21 - Open
Oct 22 - potato casserole
Oct 23 - Open (parent/teacher conferences)
Oct 24 - Open (Tim in DC for conference)
Oct 25 - Open
Oct 26 - Open
Oct 27 - Open
Oct 28 - turkey, leek, & potato cream soup
Oct 29 - orecchiette with brown butter, broccoli, pine nuts, & basil
Oct 30 - super scampi
Oct 31 - Halloween!  (Papa Murphy's pizza)

And, here's what we're having for dinner in November:

Nov 1 - Open (DB8)
Nov 2 - KC REP  (dinner at Gram & Dun on Plaza)
Nov 3 - Open
Nov 4 - fried rice with chorizo*
Nov 5 - pumpkin ravioli
Nov 6 - popcorn scallop tacos
Nov 7 - Open (haircuts)
Nov 8 - Michael Smith for dinner (thanks, Groupon!)
Nov 9 - Open
Nov 10 - Open
Nov 11 - chicken & leek pie*
Nov 12 - P!NK @ Sprint Center
Nov 13 - Bluestem lounge
Nov 14 - baked potato soup*
Nov 15 - Open (DB8)
Nov 16 - Open
Nov 17 - Open
Nov 18 - spinach & chicken tortilla bake*
Nov 19 - red beans & rice*
Nov 20 - crisp gnocchi pesto with tomatoes & goat cheese
Nov 21 - avocado salad topped steak tacos*
Nov 22 - Open (DB8)
Nov 23 - Open
Nov 24 - Open
Nov 25 - stuffed shells
Nov 26 - enchiladas*
Nov 27 - Open
Nov 28 - Thanksgiving
Nov 29 - Open
Nov 30 - KC REP (dinner at Affare)

So, there you have it.  2 months of menus and great food!  Enjoy!  And, if you see a menu item you're dying to have the recipe for, please comment below & we'll do our best to get it on here quickly!

*Recipe included on blog

Enchilada Pie

1 lb. ground turkey
1 medium onion, coarsely chopped
2 garlic cloves, minced
10-oz. can enchilada sauce
15-oz. can black beans, drained & rinsed
Salt
1 C. light sour cream
4-oz. can green chiles, drained
1/2 C. chopped fresh cilantro
12-oz. jar green salsa
1 Tbsp. pure chile powder
1.5 tsp. ground cumin
1 small bag Fritos corn chips
2 C. grated cheddar, extra if desired
3 scallions, chopped (white & green parts only)
1 fresh jalapeno pepper (optional)
2 limes

Preheat the oven to 400 degrees.

In a large skillet over medium-high heat, cook the turkey, onion, and garlic until the vegetables are soft (6-8 minutes).  Add the enchilada sauce and black beans.  Reduce heat to low, simmer for 10 minutes.  Taste; add salt if you like.

In a food processor, blend sour cream, green chiles, cilantro, salsa, chile powder, and cumin until smooth. 

Spoon half the meat-bean mixture into a 9x13 inch pan or a large casserole dish.  Top with 1/2 of bag of chips and 1 cup of the cheese.  Cover the chips and cheese with the remaining meat-bean mixture.  Spoon on the sour cream mixture and gently spread it to cover the meat in an even layer.  Sprinkle on the scallions and the jalapenos, if using.

Top with the remaining chips and the remaining cheese.  Cover with aluminum foil and bake for 20 minutes.  Serve warm, with lime wedges.

*Original recipe courtesy of Cat Cora's Classics with a Twist. Page 151.

September 1-30

Well, school has started and is off with a bang!  There's no stopping or slowing down now!  Guess we'll have to hang on to our hats and take a deep breath in December.  How many clichés can I put in an opening few sentences?

Anyway, Paul's classes are going well.  A little stressful at the beginning of the year because of very little adjustment time between his summer school reading program and the beginning of the actual school year.  But, as the year progresses, it is getting a little bit easier & the kids are starting to get the hang of it all.  Procedures, procedures, procedures, and more procedures ... oh the joys of 3rd grade!  Tim, on the other hand, is also having a go of it.  He's reworking his AP curriculum and really trying to help improve his kid's overall test scores on the exam. It's a ton of work & lots of extra time, but he thinks it'll pay off in the end.  Fingers crossed!

In other news, we've set a date!  Yes, the wedding date is finally set.  July 7, 2014.  We're still making plans (as we've just started thinking about this) and have LOTS to do (we know).  We have some basics known for the actual wedding in DC (still need to confirm, but it can be done), but need to nail down some event spaces, the band, the caterer, and all the other fun stuff for the KC reception in August.  Guess we should get started on that.....not to mention invitations, hotel reservations, and all sorts of other stuff!  EEK!  Does a Facebook invite count for the wedding?  I already feel overwhelmed & we haven't even started.  Although we did go to a fantastic reception last weekend ... and plan on stealing a TON of their ideas (space & band ... but that's the majority of the work we have to do here in KC, right?).

So, that brings you up to date on our lives ... for now.  This month's menu is based on "Back to Basics" for us.  We've tried a bunch of new recipes these past months and really wanted to revisit some of our old favorites & our "roots" ... yes, it's back to our Rachael Ray recipes from her magazine; they're what got us started on our menu & trying out our now "signature" dishes.  Many are already posted on the blog, so feel free to try them out with us!  Enjoy!

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

Sept. 1 - Snack Night
Sept. 2 - Bacon-Cheeseburger Meatloaf*
Sept. 3 - Skillet Chicken & Brussels Sprouts
Sept. 4 - Freebird
Sept. 5 - Kielbasa & Onion Pizza*
Sept. 6 - KC Royals game - BUCK NIGHT!!
Sept. 7 - TBD; Miss Saigon @ Starlight
Sept. 8 - Chiefs Season Begins!! Caesar Salad Nachos*
Sept. 9 - Pantry Pasta
Sept. 10 - Chicken Schnitzel
Sept. 11 - Farmhouse (Groupon)
Sept. 12 - Shrimp & Cheese Grits w/ Okra*
Sept. 13 - Beefy Tex-Mex Stir Fry*
Sept. 14 - Open
Sept. 15 - Open
Sept. 16 - Chicken Fried Steak
Sept. 17 - McAlister's Deli
Sept. 18 - Grand Street Café - KC REP
Sept. 19 - Bacon & Wild Mushroom Risotto
Sept. 20 - Chili-Beef Stuffed Zucchini*
Sept. 21 - Open
Sept. 22 - Open (9am Whisper Walk)
Sept. 23 - Mac 'n' Goat Cheese
Sept. 24 - Skillet Fried Chicken Legs*
Sept. 25 - Spicy Sausage Shepherd's Pie*
Sept. 26 - Indian Pizza
Sept. 27 - Grilled Philly Cheesesteak Tacos*
Sept. 28 - Open
Sept. 29 - Open
Sept. 30 - Pistachio-Crusted Pork Chops

*Recipe included on the blog

August 1-31

Well, back to school is upon us again.  Both Paul and Tim are looking forward to going back and accepting the new challenges which lie ahead for us.  Tim will be teaching all of the AP Lang & Comp classes at his school and Paul will be starting off day 1 with a new group of 3rd graders at his.  Exciting times are ahead for both of us!

I know we promised some more new recipes ... they're coming, I promise.  Just give us time!

We're sticking with the month meal plan; experience has taught us to be a bit flexible when needed for dinners and dining out, but it has truly been a blessing to map out our meals like this.  We've had a summer full of new recipes, so this month we're going to blend some new with some old favorites (and new ones from the past couple months).

Here's what's for dinner this month:

Aug 1 - chicken cutlets w/ orange & arugula
Aug 2 - open
Aug 3 - shrimp taco salad
Aug 4 - Canadian bacon, baked egg, & mozzarella pizza
Aug 5 - grilled veggie & arugula salad
Aug 6 - BBQ chicken quesadillas*
Aug 7 - pork Milanese
Aug 8 - picante pizza
Aug 9 - open (dinner w/ friends - Jackie & KT)
Aug 10 - open (brunch at the Drop Bar)
Aug 11 - open
Aug 12 - chicken stroganoff
Aug 13 - fettuccine w/ shrimp & fresh tomato sauce
Aug 14 - mushroom fundido
Aug 15 - shrimp & cilantro pesto pizza
Aug 16 - enchilada pie
Aug 17 - open (lunch @ blanc burger)
Aug 18 - open
Aug 19 - chicken & spicy peanut salad*
Aug 20 - chipotle-lime shrimp burgers*
Aug 21 - chicken & spinach pizza
Aug 22 - open (Hello, Dolly! @ Musical Theatre Heritage)
Aug 23 - chipotle pork tacos
Aug 24 - open
Aug 25 - open
Aug 26 - spinach paella*
Aug 27 - Room 39 (Groupon & Tim's birthday)
Aug 28 - sausage & mash
Aug 29 - grilled sirloin & blue cheese pizza
Aug 30 - homemade tacos
Aug 31 - open (wedding reception for Eddie & Alyse - Congrats, you two!)

*Recipe included on the blog

July

We're back from vacation!  A wonderful time it was, but we are certainly happy to be back and in the routine of our daily life.  While Tim has 2 more official weeks of vacation, Paul started back to work for his school's summer jump start program on Monday.  Looks like its going to be a very heavy workload for him & its an early start back to the school year - which sucks for sure. 

Lots of highlights to bring you up to date on, so here you go...

Vacation -
We left on June 30th (at 6am) on a driving trip for this year's vacation down to the Gulf of Mexico & spent 4 days in Galveston, TX.  What a wonderful, relaxing time listening to the waves & spending the days at the beach.  We spent a day at Schlitterbahn burning our feet - it was HOT!  We enjoyed local dining establishments with food fresh from the gulf - our favorite was the Sunflower Bakery & Café with one of the BEST crab cakes served eggs Benedict style.  Awesome!  Leaving Galveston was hard, but we then went through Houston where we stopped for some lunch with a coworker of Tim's and on up to Dallas to spend a week with dear friends who recently moved there.  It was quite a fun time getting the opportunity to catch up on each other's lives & do some retail therapy.  We even spent a day at Southfork!  Yes, the home of the recently deceased JR Ewing - we even got to see the scene of the crime inside the house.  Yes, it was the first time they filmed inside the actual home at Southfork & it fittingly was the shooting of JR.  Awesome day followed by a pool party with some new friends.  Some of the best meals we had on vacation were in Dallas.  H3 Steakhouse, Oak, Meddlesome Moth, & Pakpao Thai to name a few.   Met some new friends at Pakpao Thai who shared desserts with us.  So nice & such a fun experience.  We spent a day at Six Flags over Dallas also where we ran into another one of Tim's coworkers.  Crazy!  That was a very fun & adventurous day for us.  Lots of rides - good times.  After Dallas, we took off for the large metropolis of Blanchard, OK to visit Tim's brother's family.  There, we enjoyed some great family time & going off the grid for a few days.  Got a great tip on pizza dough (from Sam's - who knew?!?) which we're using multiple times in the menu (as we try to do more pizzas).  We returned just in time for Paul's high school/college friend's wedding & reception on Sunday the 14th.  So, yes, if you did the math, we spent a wonderful 2 weeks traveling for vacation time.  It was so nice & relaxing to have the time with family and friends. 

The next week -
We had 3 days to rest from our vacation before Paul's sister & her boy came in town from DC & Paul's Grandma came in town from Virginia.  We took them to the Drop Bar & Haus in Martini Corner for dinner & lunch, viewed the Steamboat Arabia museum in River market, walked the Plaza, & had some KC BBQ at Gates.  On Saturday, they visited the Negro Baseball Museum & Jazz Museum in the 18th & Vine district.  Later that night we had a family cook out, & Sunday was family photos & a late lunch at Cheddar's.  On a personal note, Paul and I went to the Excelsior Springs Animal Control Center and picked up 3 new fur babies for our household on Saturday.  So far, so good!  All have settled in & are playing nice with each other.  Lots of lap time & cuddle bugs with us - we're very happy with them.

Whew! It's been a very BUSY month!  After all that, it's hard to believe that we did take the time to create the July menu after our return, but we did.  It's another month of new recipes we've never tried.  Recipes will certainly be posted soon - they've been really good so far.

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

July 15 - Chinese orange BBQ Chicken
July 16 - Shish Kebabs with Spanakopita Orzo
July 17 - Roasted Vegetable Melts
July 18 - Drop Bar
July 19 - Gates BBQ
July 20 - Scruggs' Family BBQ
July 21 - Cheddars
July 22 - Summer Corn Fettuccine
July 23 - Cajun-Spiced Chicken Pizza
July 24 - Bluestem (Groupon)
July 25 - Shrimp & Chicken Jambalaya
July 26 - Chicken Tacos
July 27 - Jumbo Shrimp & Cilantro Pesto Pizza
July 28 - Open
July 29 - Green Salad w/ Yogurt Dressing
July 30 - BLT - Bacon, Leek, & Tomato
July 31 - Chicken Cutlets w/ Orange & Arugula
Aug. 1 - Canadian Bacon, Baked Egg, & Mozzarella Pizza
Aug. 2 - Shrimp Taco Salad
Aug. 3 - Open
Aug. 4 - Open

Shrimp and Papaya Salad in Avocado

1 lb. large shrimp, peeled and deveined
2 1/2 cups ripe papaya, diced into 1/4 in. cubes
2 small lemons or 1 large lemon
1 cup chopped celery
1 red onion, finely diced
1/2 cup minced fresh flat-leaf parsley
1/2 tsp. salt
1/4 cup mayonnaise
4 cups mesclun greens (or any spicy greens)
2 Tbsp. EVOO
2 large, ripe avocados
Fresh ground black pepper
About 15 chives, finely chopped, for garnish

Bring a large pot of salted water to a boil over high heat. Add the shrimp, lower the heat to medium, and simmer until pink (about 5 min.); remove and rinse under cold water. Chop the shrimp into bite-sized pieces and place in a medium bowl. Add the papaya, juice of 1 lemon, celery, red onion, parsley, and 1/4 tsp. of salt and toss lightly just until combined. Gently fold in just enough mayonnaise so all the ingredients come together. Chill until cold to the touch.

When it's time to serve, lightly toss the mesclun greens in a medium bowl with the EVOO, the remaining salt, and some fresh ground pepper. divide the mixture among four salad plates. Halve the avocados lengthwise, cutting through the skin to the pit. Gently twist the halves until they separate and remove the pit. Using a large spoon, carefully scoop each half out of its skin. Place 1 avocado half on each salad plate and give each a little squeeze of the other lemon juice.

Fill the avocados with some of the shrimp salad, season with some fresh ground pepper, and garnish with the chives. Serve immediately.

*Original recipe courtesy of Cat Cora's Classics with a Twist p. 49

FYI: You will have LOTS of shrimp and papaya salad left over - it is great on toasted bread, kind-of like a chicken salad.

Spinach Paella

Paella
4 cups low-sodium chicken broth
1/2 tsp. saffron threads, crushed with the back of a spoon
1 lb. chicken tenders or boneless, skinless chicken breasts, cut into 1/4-by-3 in. strips
Salt & Pepper
1/4 cup EVOO
1 16 oz. link cooked turkey chorizo (or any sausage you like), diced into 1/4 in pieces
1 red bell pepper, diced
2 jalapenos, seeded, cored, and finely diced
1 cup drained and diced caned tomatoes
4 garlic cloves, finely minced
1 tsp. paprika
1/2 tsp. ground cumin
1 cup medium-grain rice, preferably Spanish (or substitute Arborio)

Heat the chicken stock in a medium saucepan over medium-low heat, reduce the heat to low, and keep at a simmer. Place the saffron in a small bowl; pour about 1/2 cup of the warm stock over the saffron and let steep.

Meanwhile, season the chicken with salt/pepper. Heat the EVOO in a large skillet over high heat until it shimmers but is not smoking. Add the sausage and the chicken to the pan; cook, stirring until golden brown on all sides (about 4-5 min.), and transfer the chicken and sausage to a plate. Add the bell pepper, jalapenos, tomatoes, and garlic to the pan and reduce the heat to medium-high. Cook until the peppers begin to caramelize (3-4 min.); stir in the paprika and cumin.

Pour the rice into the pan and stir until coated and toasted (about 1 1/2 min.). Pour in about 2 cups of the warm stock and add the saffron steeped liquid; return the chicken and sausage to the pan along with any juice on the plate. Stir to combine and simmer over medium-low heat, uncovered, until most of the stock has been absorbed (about 20 min.).

Spinach Puree
1 lb. baby spinach leaves, well washed
About 1/3 cup water

Meanwhile, in a blender, puree half of the spinach with the water. Add more spinach a little at a time until all the spinach has been pureed. If the mixture can't be pureed, add more water, 2 Tbsp. at a time; the puree should be very thick. Set aside.

Paella Assembly
4 scallions, finely chopped
1/4 cup finely chopped fresh cilantro

Taste the rice and add salt to taste. If the rice is still hard, add another cup of the warm stock and stir. Simmer until the broth is absorbed (10-15 min.); taste the rice again and add more stock if it is still too hard. Let the rice absorb the stock again; the rice is done when it has just a hint of firmness.

Turn off the heat, remove the pan from the heat, and cover the pan with a lid or a large sheet of foil, letting it rest for 5-10 min. Stir most of the spinach puree into the paella, reserving a few Tbsps. to garnish each dish. Taste the paella and add a bit of salt if needed. Dish out a serving of paella, sprinkle some scallions, a Tbsp. of the spinach puree, and some cilantro.

*Original recipe courtesy of Cat Cora's Classics with a Twist p. 134-136

Gilled Chile-Lime Flank Steak Soft Tacos with Pineapple Salsa

Steak Marinade
1 tsp. chile powder
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. fresh ground black pepper
1 large lime, zested and juiced
2 Tbsp. EVOO
1 1/2 lb. flank steak, trimmed of excess fat

In a small bowl, mix the spices, salt/pepper, lime zest/juice, and EVOO to make a paste. Place the steak in a shallow dish and rub the paste evenly over both sides. Cover and let marinate for 1 to 4 hours.

Pineapple Salsa
1 small pineapple (3-3 1/2 lbs.)
1 red onion, finely diced
1/2 cup (or so) chopped, fresh cilantro
1 lime, juiced and zested
1 Tbsp. rice vinegar
2 Tbsp. EVOO
2 jalapenos, seeded, cored, and finely minced
Salt & Pepper

Light a charcoal grill about 30 min. before you are read to cook, or preheat a gas grill to medium-high.

Slice off the leafy top of the pineapple and just enough of the bottom so the fruit rests flat on a cutting board. Slice off the skin with a sharp knife, cutting from top to bottom and taking off as little of the flesh as possible, rotating the pineapple as you go. Discard the skin. Cut out any "eyes" with a paring knife and discard. Slice the fruit away from the core in 4 or 5 slabs, OR turn the pineapple on a side and slice in 1 in. thick rounds.

Place the pineapple slabs on the hot rill and grill until the fruit is just beginning to show some browning (1-2 min. per side or 4-5 min. per side if you want it really charred).

Let the pineapple cool for a few minutes, then dice into 1/2 in. cubes (FYI: if you did 1 in. thick pineapple rounds you need to cut out the core in each slice - cut the rounds into 4 pieces and then just slice out the middle). In a medium bowl, mix the diced pineapple, onion, cilantro, lime juice and zest, vinegar, EVOO, and jalapeno; salt/pepper to taste.

Assembly of Tacos
10 10 in. flour tortillas

Meanwhile, grill the steak for 3-4 min. on each side, or longer for well-done meat. Remove from the grill and let rest for 10 min. before thinly slicing.

Meanwhile, place the tortillas on the hot grill and grill for a bit (less than a minute) until charred on both sides; wrap in a cloth napkin to keep warm.

Assemble the tacos with a few pieces of steak on the bottom, top with some pineapple salsa, and enjoy!

*Original recipe courtesy of Cat Cora's Classics with a Twist p. 141 & 142

Grilled Avocado Cobb Salad with Apricot Dressing

Grilled Avocados
3 large, firm avocados, halved, pitted and peeled
1 Tbsp. EVOO
Salt & Pepper
1 lime, juiced

Preheat a gas grill to medium-high heat or light a charcoal grill.

Carefully brush the avocados evenly with EVOO and season them with salt/pepper. Grill the avocado halves just until grill marks form (2-3 min.). With a spatula, carefully turn the halves and cook for a few more minutes, until marks appear on the other side. Remove to a side dish and sprinkle lime juice over each half. Cool the avocados to room temperature or refrigerate until you're ready to assemble the salad.

(If you don't want to grill the avocados, just use 3 ripe avocados instead)

Apricot Dressing
2 Tbsp. white wine vinegar, champagne vinegar, or apple cider vinegar
1/2 cup apricot preserves
1/3 cup EVOO
2 tsp. chopped fresh thyme
Salt & Pepper

In a large bowl, whisk together the vinegar, apricot preserves, EVOO, thyme, and salt/pepper to taste.

Salad Assembly
3 romaine hearts, washed and chopped into bite-sized pieces
4 tomatoes, seeded and diced into small pieces
1 cup drained, diced oil-packed sun-dried tomatoes
4 large eggs, hard-boiled, peeled, whites and yolks coarsely chopped separately
6 slices bacon, cooked and crumbled
1/2 cup crumbled blue cheese (optional)

In a large bowl, toss the lettuce with enough dressing to coat all the lettuce; reserve the rest of the dressing for topping. Carefully, slice the grilled avocados on the bias into thin slices. In a small bowl, mix the fresh and sun-dried tomatoes together.

Divide the lettuce into 4 salad bowls; arrange the avocado, tomato mixture, white and yellow hard-boiled eggs, bacon, and blue cheese into sections on top of the lettuce. If necessary, top with the left-over apricot dressing.

*Original recipe courtesy of Cat Cora's Classics with a Twist p. 67

Fish Tacos with Avocado Salsa

Salsa:
1 red onion, finely diced
3 jalapenos, seeded and finely diced
3 medium tomatoes, seeded and finely diced
2 avocados, seeded, skin removed, and finely diced
1/3 cup chopped fresh cilantro
1 lime, zested and juiced
1/2 tsp. salt

Fish:
1 lime, zested and juiced
1 Tbsp. EVOO
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. salt
14 oz. sole or tilapia fillets

Serving:
10-12 corn tortillas
2 cups finely shredded red cabbage

Put the salsa ingredients into a bowl and carefully stir to combine (FYI: the salsa can be made a few hours ahead, just remember to thoroughly cover the avocado pieces with the lime juice so they don't brown - ALSO, if you are making it ahead, don't add the salt until you are ready to serve).

Heat the broiler to high. Place the fish fillet on a baking sheet; add half of the seasonings to one side of the fillets, then flip and add the rest of the seasoning to the other side. Broil the fish for about 2-4 minutes on each side or until broiler has cooked the fish through (fish will be opaque and flaky). Let cook until easily handled, then break the fish up with your hands and place in a bowl.

Warm the tortillas under the broiler (place on a baking sheet and broil until starting to bubble and brown, then flip and repeat for the other side.)

To serve, put some red cabbage on the bottom of the tortilla, followed by the fish, and top with the avocado salsa (add a bit more cilantro for a fresh bite).

*Original recipe courtesy of 300 Calories or Less! p.. 86

Sausage, Peppers, and Mushroom Pizza

1 Tbsp. EVOO
3 garlic cloves, minced
1 lb. sausage
8 oz. mushrooms, finely sliced
1 green pepper, diced
1/2 cup minced parsley
Flour
1 pizza crust
1 cup tomato sauce or jarred marinara sauce
2 cups shredded mozzarella cheese

Preheat oven to 450 degrees.

In a large skillet over medium-high heat, heat EVOO. Add garlic and sauté for 1 minute; add the sausage and cook, breaking up sausage into small pieces, until browned. With a slotted spoon, remove sausage and set aside. In the sausage drippings, add the mushrooms and green peppers; cook until vegetables are tender (about 5 minutes). Take skillet off the heat and add the sausage and 1/3 cup parsley back in; toss to combine.

On a well floured surface, roll out pizza dough until 1/8 in. thick. With a pizza cutter, cut the dough into 6 square/rectangles. Roll out each square/rectangle until desired thickness or thinness is achieved adding more flour as needed. Place pizza crusts on 2 baking sheets and bake in the oven until a bit of color is on the bottom; flip and repeat for other side. Let cool for about 2 minutes or until easily handled.

Evenly spread the 1 cup tomato sauce/marinara sauce over the pizza crusts. Divide the sausage and veggie mixture evenly over each pizza crust. Top with the mozzarella cheese and return pizzas to the oven until cheese is melted and starting to brown (about 5-7 minutes).

Remove from the oven and sprinkle with the remaining parsley.

*Original recipe courtesy of The $5 Takeout Cookbook p. 145

Melon Soup with Crispy Prosciutto

OMG - so simple & absolutely delicious ... seriously absolutely delicious. 

2 medium cantaloupes (about 5 lb. total), peeled, seeded, and cut into chunks (about 8 C)
1/2 C. dry sherry
The juice & zest of 2 limes
3 ounces thinly sliced prosciutto
6 Tbsp. finely chopped fresh mint

Puree the cantaloupe chunks in a food processor until very smooth.  If the melon chunks don't all fit in food processor, proceed with several batches.  Add the sherry, lime zest, and lime juice & pulse until thoroughly mixed, 10 seconds or so.  Pour into a serving bowl  or pitcher and refrigerate, covered, until well chilled, at least 1 hour or overnight. 

If working in 2 batches, add 1/4 C. sherry, zest and juice of 1 lime per batch.

About 15 minutes before serving, cook the prosciutto in a small skillet over medium-high heat, stirring frequently until crispy, about 7 minutes.  Let cool and tear into pieces.

Ladle the soup into individual bowls and divide the prosciutto among the servings, mounding it in the middle.  Sprinkle soup with the fresh mint.  Serve and enjoy.

*Recipe courtesy of Cat Cora's Classics With a Twist p. 30

Chicken & Spicy Peanut Salad

Another great recipe around 300 calories each serving!  Simply wonderful.  Great flavors!

3/4 C. reduced-fat peanut butter (calls for chunky but we used creamy)
Zest & Juice of 1 lemon
2 grated garlic cloves
2 Tbsp. grated fresh ginger
1.5 Tbsp. sesame oil, plus more for cooking chicken
2 Tbsp. brown sugar
2 Tbsp. gluten-free soy sauce (we used reduced sodium soy sauce)
1/4 C. water
1 tsp. cayenne pepper
4 Tbsp. finely chopped cilantro, plus more for garnish
4 scallions, thinly sliced
3 romaine hearts, chopped
1 cucumber, thinly sliced
1 medium red, yellow, or orange bell pepper, seeded & diced
2 chicken breasts, cut into bite size pieces
Salt/Pepper

In a small bowl, combine the peanut butter, lemon zest, lemon juice, garlic, ginger, sesame oil, brown sugar, soy sauce, water, and cayenne.  Stir well until smooth.  Stir in the cilantro and scallions.

Meanwhile, heat a skillet to medium heat and coat the bottom of the skillet with sesame oil.  Season the bite-size chicken pieces with salt and pepper and cook until done.  Set aside to cool until serving salad.

In a large bowl, toss the lettuce, cucumber, and bell pepper.  Add a few spoonfuls of the peanut dressing and toss to coat.  Divide the salad among 4 serving plates or bowls.  Top with the chicken, then drizzle with more of the dressing.  Garnish with finely chopped cilantro and serve immediately.

*Original Recipe from 300 Calories or less! p. 62.

Chipotle-Lime Shrimp Burgers

We just had this for dinner - around 300 (or so) calories per burger!  So easy to make & ABSOLUTELY DELICIOUS!

2 lbs. shrimp, peeled and deveined
2 celery stalks, finely chopped
4 scallions, finely chopped
1/4 C. finely chopped cilantro
2 garlic cloves, finely chopped
Salt/Pepper
1 Tbsp. ground chipotle (we used smoked Serrano chili powder)
Zest & juice of 2 limes
EVOO (we mixed with chipotle olive oil)
Reduced-fat Mayonnaise
5 small whole wheat buns, toasted
5 lettuce leaves

Process 1.5 lb. of the shrimp in a food processor.  Dice the remaining 1/2 pound of shrimp.  In a medium bowl, combine the pureed and diced shrimp.  Add the celery, scallions, cilantro, garlic, ground chipotle, lime zest, lime juice, and season with salt & pepper.  Mix well.  Form into 5 patties.

Heat the oil in a large, nonstick skillet over medium-high heat.  Add the shrimp patties and cook for 3-4 minutes or until browned on the bottom.  Flip the patties over & cook for another 3-4 minutes, or until browned and cooked through.

Meanwhile, turn the oven to broil. Open each bun and place the middle facing up on a baking sheet; drizzle each with a bit of EVOO and toast under the broiler until desired color is achieved.

Spread the mayonnaise onto the bottom halves of the buns.  Place one shrimp burger on the bottom half of each bun, then top with a lettuce leaf & the top half of the bun.  Serve immediately.

*Original recipe courtesy of 300 calories or less! p. 98

June 1 - 30 (ALL NEW RECIPES!)

Summer break is finally here!  It's been a great school year, but we are certainly ready for the rest.  Well, Paul gets to rest ... Tim is teaching summer school.  But, it's not as terrible as one might think.  We are planning our summer vacation for July - so look for our restaurant review from Galveston, Dallas, and Oklahoma when we return. 

This month we're adding many "open" nights on the weekends to allow some flexibility in our schedule of dinner options and activities which may pop up. 

We recently went cookbook shopping for some new ideas and recipes.  We found 3 fun new cookbooks (Cat Cora, $5 Take-Out, & Under 300 Calories) and are trying ALL NEW recipes this month from those cookbooks.  Super excited to see what these recipes will be like - they look like they're going to be delicious.  Keep an eye out throughout the month for some new recipe postings as we go along!

Here's what's on the menu for this month:

June 1 - Avenue's Bistro & Starlight
June 2 - Open
June 3 - Chipotle-lime shrimp burgers
June 4 - Chicken & spicy peanut salad
June 5 - Melon soup with crispy prosciutto
June 6 - Sausage, peppers, & mushroom pizza
June 7 - Fish tacos with avocado salsa
June 8 - Drop Bar & Heartland Men's Chorus Concert
June 9 - Open
June 10 - Swagger (Groupon)
June 11 - Grilled avocado cobb salad w/ apricot dressing
June 12 - Crispy baked fish sticks
June 13 - Broccoli pizza
June 14 - Pan-fried chimichangas
June 15 - Open
June 16 - Open
June 17 - Open (travel)
June 18 - Open C+ Conference
June 19 - Open (travel)
June 20 - Gyro pizza
June 21 - Grilled chile-lime flank steak tacos w/ pineapple salsa
June 22 - Open
June 23 - Open
June 24 - Spinach paella
June 25 - Shrimp & papaya salad in avocado
June 26 - Veggie pizza w/ olive & oregano hummus pizza
June 27 - TBD & Quality Hill Playhouse
June 28 - Chicken & vegetable enchiladas
June 29 - Open
June 30 - Open - VACA 2013!

Pasta with Chorizo, Bell Peppers, & Spinach

3 Tbsp EVOO
6 ounces smoked Spanish Chorizo links, casings removed, cut into 3/4 inch pieces
2 large red-bell peppers, cored, seeded, and cut into 1/2 inch pieces
1 large yellow onion, finely chopped
4 garlic cloves, finely chopped
Finely grated zest of 1 lemon
1 Tbsp fresh lemon juice
1 lb. pasta shells
5 ounces fresh baby spinach (approx. 7 cups, not packed)
Salt/Pepper

Heat a large, heavy nonstick skillet over medium-high heat.  Add the EVOO, then add the chorizo & cook, stirring occasionally, for about 3 minutes or until beginning to brown.  Add the ell peppers and onions and cook, stirring occasionally for about 5 minutes or until the onions are translucent and tender.  Stir in the garlic and cook for about 2 minutes, or until tender.  Stir in the lemon zest and lemon juice.

Meanwhile, bring a large pot of salted water to a boil over high heat.  Add the pasta & cook, stirring often to prevent pasta from sticking together, for about 8 minutes or until tender, but firm to the bite.  Scoop out & reserve 3/4 C. pasta water.  Drain the pasta.

Add the pasta, reserved cooking water, and the spinach to the chorizo mixture and stir until the spinach wilts.  Season to taste with salt and pepper.

Divide the pasta among 4 bowls and serve.

*Recipe courtesy of Curtis Stone's What's For Dinner? p. 122.

Pesto-Presto Chicken

3 Tbsp. pine nuts
8-10 fresh basil leaves (approx. 1/2 C.)
1/4 C. fresh flat-leaf parsley leaves (a handful)
1 (5.4 ounce) round of Boursin garlic & herb soft cheese spread
1/2 C. grated Parmesan Cheese (couple handfuls)
Salt/Pepper
4 boneless skinless chicken breasts
12 (1/2 inch thick) slices of vine-ripened tomatoes, from about 3 medium tomatoes
2 Tbsp EVOO

Preheat oven to 450 degrees. 

In a small pan over medium heat, lightly toast the pine nuts, then set aside to cool. 

In the bowl of a food processor, combine the basil, parsley, pine nuts, Boursin cheese, and 1/4 C. of the Parm.  Season with a little salt and pepper and process into a smooth mixture. 

Butterfly each piece of chicken breast by slicing into but not all the way through the breast at the equator.  Open the two halves as if you were opening a book.  Pound the split breasts with a  meat mallet to about 1/4-inch thickness.  Season both sides of the chicken with salt and pepper, then divide the herb-cheese mixture among the four pieces of chicken using a couple of small spoons.  Fold the chicken in half (like closing a book) to enclose the cheese mixture. 

Transfer the chicken to a nonstick rimmed baking sheet and shingle 3 slices of tomato over each breast.  Drizzle the stuffed breasts with about 2 Tbsp. EVOO and sprinkle with the remaining Parm.  Bake the chicken until it is cooked through and light golden brown, about 20 minutes.

*Recipe courtesy of Rachael Ray's Look+Cook p. 68.

Pear & Prosciutto Pizza

Just had this for dinner - so good we had to post immediately.

2 tsp EVOO
2 C. vertically sliced sweet onion
1 pizza crust (we use an Artisan Pillsbury Pizza Crust)
1/2 C. shredded provolone cheese
1 medium pear, thinly sliced
2 ounces prosciutto, cut into thin strips
Freshly ground black pepper
2 Tbsp. chopped walnuts, toasted (optional)
1.5 C. baby arugula leaves
1 tsp. sherry vinegar (we used fig vinegar mixed with a little chipotle oil)

Preheat oven to 450 degrees.  Heat oil in a large nonstick skillet over medium-high heat.  Add onion to pan; cover and cook 3 minutes.  Uncover and cook 10 minutes or until golden brown, stirring frequently.

Flour the counter and unwrap the pizza dough; roll out the pizza dough until approximately 1/8 in. thick. Using a pizza cutter, cut the dough into 6 square pieces. Once the pieces are cut, use the rolling pin and roll out each piece until extremely thin; place 3 on each pizza sheet and bake 4 minutes on each side of the pizzettas until golden brown.

Top each pizzetta evenly with onion; sprinkle with cheese.  Top evenly with pear and prosciutto.  Sprinkle with pepper.  Bake at 450 degrees for 12 minutes or until cheese melts.  Sprinkle with nuts.  Place arugula in a medium bowl.  Drizzle vinegar over greens; toss gently to coat.  Top pizzettas evenly with arugula mixture.

*Original recipe courtesy of Cooking Light 2013 Calendar.

Red Beans & Rice

Numerous requests for this one, so thought it was time to finally share it out.  Enjoy!

2 smoked pork hocks (about 1.25 lbs.)
1 small onion, chopped
1 can (15 ounces) red beans, rinsed & drained
1 dried bay leaf
1 can (15 ounces) tomato sauce
1 Tbsp. red pepper sauce
1 medium bell pepper, coarsely chopped
3 C. water
3 C. uncooked instant rice
2 tsp. Cajun seasoning
1 lb. fully cooked smoked sausage, cut lengthwise in half, then cut crosswise into 1-inch pieces

Place pork hocks in 3-4 quart slow cooker (if you can't find pork hocks, you can substitute 1 C. cubed fully cooked ham). Top with onion, beans, bay leaf, tomato sauce, pepper sauce and bell pepper in order listed.  Cover and cook on low for 8-9 hours.

About 30 minutes before serving, heat water to boiling in 2-qt. saucepan over high heat.  Remove from heat and stir in rice.  Cover and let stand about 5 minutes or until water is absorbed.  Fluff rice with fork before serving. 

Meanwhile, remove pork from cooker, place on cutting board.  Pull meat from bones, using 2 forks, discard bones and skin.  Return pork to cooker.  Stir in Cajun seasoning and sausage.  Increase heat setting to high.  Cover and cook 15 minutes or until sausage is heated through.

For each serving, place 1/2 cup rice in soup bowl and top with 3/4 cup red bean mixture.

Chili-Lime Fish Fry with Tex-Mex Peperonata

OK, it sounds crazy, but it's really good!

Peperonata
2 Tbsp EVOO
1 red onion, thinly sliced
2 garlic cloves, finely chopped
2 jalapeno peppers, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
Salt/Pepper
2 Tbsp tomato paste
1 C. beer or chicken stock
Handful of fresh cilantro leaves chopped

Chili-Lime Fish Fry
4 Tilapia fillets
Salt/Pepper
1 C. all-purpose flour
2 Eggs
1 C. bread crumbs
2 Limes
2 Tbsp. chili powder
2 tsp. garlic powder
2 tsp. onion powder
 2 Tbsp. chopped fresh thyme leaves
1/4 C. vegetable oil

To prepare the peperonata -
Heat the EVOO in a skillet over medium-high heat.  Add the onions, garlic, jalapeno, bell peppers, and salt and pepper.   Saute until the peppers are crisp-tender (5-6 minutes).  Stir in the tomato paste, cook for 2 minutes, then add the beer (or stock) and stir for a minute or two more.  Top with the cilantro and set aside.

Chili-Lime Fish Fry -
Season the fish with salt & pepper.  Arrange 3 shallow dishes; place the flour in one, beat the eggs in the second, and scatter the bread crumbs in the third.  Season the bread crumbs with 1 Tbsp. grated lime zest, the chili powder, garlic powder, onion powder, and thyme.  Coat the fish in flour, eggs, and seasoned bread crumbs in this order. 

Meanwhile, heat the oil in a large skillet over medium heat.  (If the pan is not large enough to fry all 4 fillets, heat the oven to 275 and place a cookie rack on a rimmed baking sheet - as you fry the fish, transfer it to the rack int he hot oven to keep warm).  Cook the fish for 3-4 minutes on each side, or until deeply golden and crispy.  Season with a little extra salt and top the fish with lots of lime juice and then the peperonata.

Recipe courtesy of Rachael Ray's Look + Cook p. 122.

Mushroom Fundido

Here's a fun take on fondue.

3 Tbsp EVOO
1 lb. mushrooms, quartered
Salt/Pepper
1 medium onion, chopped
2 cloves garlic, chopped
1 jalapeno chile, chopped
1 red Fresno chile, chopped
1/2 C. dry sherry
1-2 Tbsp. finely chopped fresh thyme
3 C. shredded cheese
Warm, charred tortillas

For the shredded cheese - the recipe recommends sharp cheddar and manchego.  We couldn't find the manchego, so we substituted fontina instead along with 2 cups of shredded sharp cheddar.  I think any melting cheese would work, but certainly use the sharp cheddar with it.

In a large, heavy skillet, heat the EVOO over medium-high heat.  Add the mushrooms and brown them.  Season with salt and pepper.  When the mushrooms are browned, add the onion, garlic, and chiles and cook for a few minutes.  Deglaze the pan with the sherry.  When the sherry almost evaporates out of the pan, add the thyme and cheese.  Stir until it melts, take it off the heat, and serve it with the tortillas.

Serve directly from the skillet on the table.  Take a tortilla, rip part of it off, and dip into cheese and enjoy.

Recipe courtesy of Rachael Ray My Year in Meals p. 122.

May 1 - June 2

Well, the last month of school is finally upon us for this school year.  We made it!  Seems like yesterday was the first day, but whatever.  Time flies when you're busy.  And this month will be no different - jammed packed full of many activities before the year ends.  It's going to be fun, but busy.  Did I mention the fact that we're busy? 

We're continuing our "clean out the deep freeze" initiative and we get pretty darn close to completing it this month.  If Tim wasn't so addicted to buying in bulk or stocking up with coupons and deals, we might've been able to get it accomplished a little sooner.  There's still an entire shelf of Johnsonville smoked sausages and the door is full of shredded cheese, but these things can and will be used in a timely manner.  Just can't buy any more until they are.

The rest of the freezer is looking pretty bare, so only about 1/2 the month is actually cleaning it out.  The rest is making some new recipes and some old favorites ... guess the days of small grocery bills will soon be over (until Tim gets his way and restocks that freezer!).  Although, we must say we are truly enjoying this monthly planning of meals.  It is working out great for us.  One day and done is so nice! 

Since we're making quite a few new recipes, look for some new recipe posts throughout the month. 

It feels like spring is upon us ... maybe.  We did hear of some pretty low temperatures coming in KC again.  Ridiculous!  We have NEVER had our heat on this long!  It's MAY for crying out loud.  Well, needless to say, we are looking forward to spring's arrival for sure. 

Happy Spring (finally)!

Here's what's on the menu for this month:

May 1 - Grilled Salmon & Asparagus w/ Balsamic Butter
May 2 - Chorizo Hash & Eggs
May 3 - BBQ
May 4 - Potato Casserole
May 5 - Ground Turkey & Mushroom Tacos w/ Avocado Salad*
May 6 - Chicken & Spinach Tortilla Bake*
May 7 - Grilled Pizzetta w Arugula, Sausage, & Chili Oil*
May 8 - Bristol & KC REP (American Buffalo)
May 9 - Bacon Cheeseburger Meatloaf*
May 10 - Lemon Tilapia w/ Garlic-Parsley Couscous*
May 11 - Hickok's Bar & Grill
May 12 - Open
May 13 - Lasagna*
May 14 - Mushroom Fundido*
May 15 - Chili-Lime Fish Fry w/ Tex Mex Pepperonata*
May 16 - Red Beans & Rice*
May 17 - Pear & Prosciutto Pizza*
May 18 - BBQ
May 19 -Open
May 20 - Sunny-Side Sausage Fried Rice*
May 21 - Pesto Presto Chicken*
May 22 - Pasta w/ Chorizo, Bell Peppers, & Spinach*
May 23 - Chef Salad
May 24 - TBD & American Heartland Theatre (Miss Abigail's Guide to Dating, Mating, & Marriage)
May 25 - Sausage & Mash w/ Caramelized Onion Gravy
May 26 - Open
May 27 - BBQ
May 28 - Homemade Fish & Chips
May 29 - Florentine Prosciutto-Wrapped Chicken
May 30 - Panini Night
May 31 - TBD & Metropolitan Ensemble Theatre (Ragtime)
June 1 - TBD & Starlight (Spamalot)
June 2 - Open

*Recipe included on the blog

April 1 - 30

Our menu at the end of March went a little wacky and we had to move some meals around to fit in some randomness that occurred.  Great times with friends and 2 impromptu nights out.  It really didn't destroy the menu too much as we only had to carry over a meal (or 2) into April.

I don't know about you, but we are certainly DONE with winter!  Tim's ready to grill and Paul's ready to get outside in some sun.  It'll also make for some very nice outside dining experiences coming up. 

Some exciting news - Tim wrote a couple applications for school of character and kindest school in KC Metro & won them both for his school!  We will attend a dinner banquet later this month to receive the award.  Paul is finishing up his first year in his own classroom and has found his stride with the kids and curriculum. It is a ton of work, but it looks like he's enjoying it.

This month is clean out the freezer month (as is next month) until we can move some of the deep freeze items indoors and defrost the freezer - it is getting a little icy out there!   So, added bonus for this month:  our grocery bills should be fairly light due to our meats and some other items coming from our stockpile in the garage.  We even have so much of some stuff we absolutely have to repeat some meals. 

Here's what we're having for dinner this month!

Apr 1 - Shrimp & Cheese Grits w/ fried okra*
Apr 2 - Pumpkin Ravioli w/ Parmesan Pumpkin Pecan Alfredo
Apr 3 - Grilled Cheese & Chicken Sausage Waffles*
Apr 4 - Panini Night w/ homemade pesto
Apr 5 - Groupon to Piropos Grille
Apr 6 - Open
Apr 7 - Open
Apr 8 - Red Beans & Rice
Apr 9 - Butternut Squash Soup
Apr 10 - BBQ Bacon-wrapped fillets
Apr 11 - Chickpea Crostini w/ Grilled Sausages*
Apr 12 - Breaded Pork & Mozzarella stacks*
Apr 13 - La Bodega & Mary Poppins
Apr 14 - Open
Apr 15 - Warm Tortellini Salad*
Apr 16 - Paul's Birthday Dinner @ Chaz on the Plaza
Apr 17 - Pumpkin Ravioli (again)
Apr 18 - Sausage, Potato, & Cheese Waffles*
Apr 19 - Philly Cheesesteak Tacos*
Apr 20 - Butternut Squash & Red Onion Pizza
Apr 21 - Open
Apr 22 - Chicken Fried Steak
Apr 23 - Spinach & Artichoke Mac'n'cheese*
Apr 24 - Panini Night (again)
Apr 25 - Pantry Pasta
Apr 26 - Dinner Banquet - Kindest Kansas Citian
Apr 27 - Family Wedding
Apr 28 - Open
Apr 29 - Butternut Squash Soup (again)
Apr 30 - Better than Stroud's Fried Chicken*

*Recipe included on the blog

Avocado Salad-Topped Steak Tacos

1/4 cup EVOO
2 Tbsp. chili powder
1 lb. skirt steak, halved crosswise
Salt/Pepper
2 jalapeno chiles, finely chopped
Grated peel and juice of 2 limes
1 head butter lettuce, shredded
2 avocados - halved, pitted, and cut into small pieces
1/2 a red onion, thinly sliced
12 taco shells

Preheat a grill pan or large skillet over medium-high heat. Whisk together 1 Tbsp. EVOO and the chili powder, then rub all over the steak; season with salt & pepper. Add to the grill pan and sear the outside of the steak, turning once, until golden-brown crust forms on both sides (about 5 min. for medium-rare). Transfer to a cutting board and let rest for 10 min. before thinly slicing crosswise across the grain.

Meanwhile, in a medium bowl, combine the jalapenos, lime peel, lime juice, and remaining EVOO; season with salt & pepper. Add the lettuce, avocados (*hint: if you want to avoid the avocados turning brown, you need to cut them into small pieces and immediately put them in the lime juice mixture - this stops the air from getting into the avocado and they remain bright green), and onion; toss and season with salt & pepper.

To make the tacos, you can choose to put some of the salad on the bottom, steak, then top with more salad; or you can put steak on the bottom and top with the salad.

*Original Recipe courtesy of Everyday with Rachael Ray, March 2010 Menu Planner

Spinach & Artichoke Mac'n'Cheese

Salt/Pepper
1 lb. semolina or whole wheat penne
2 Tbsp. EVOO
3 Tbsp. unsalted butter
1 large onion, finely chopped
3 garlic cloves, finely chopped
3 Tbsp. all-purpose flour
1/2 cup dry white wine
2 cups milk
1/4 tsp. freshly grated nutmeg
1 (10 oz.) box frozen chopped artichokes, defrosted and chopped into small pieces
1 (10 oz.) box frozen chopped spinach, defrosted and wrung out in a kitchen towel OR 1 bag fresh spinach, chopped into 1/2 in. slices
1 1/2 cups shredded Italian fontina cheese
1 1/2 cups grated parmesan cheese

Bring a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente. Drain and set aside.

While the the pasta water comes to a boil, place a large pot over medium-low heat with the EVOO and butter. Add the onions and garlic to the pot and cook until very soft (about 10 min.).

Heat the broiler and position the rack in the middle position of the oven.

Turn up the heat under the pot to medium-high and sprinkle the flour into the pot. Cook for about 1 min., the whisk in the wine and cook for another minute to burn off the alcohol. Whisk the milk slowly into the pan and bring up to a bubble. Add the nutmeg; add the artichokes and spinach in small batches until all incorporated. Salt & pepper to taste. Simmer until thickened and the vegetables are warmed through (2-3 min.). Add 1 cup of each cheese to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a greased 9x13 prepared casserole dish (oval or rectangular). Sprinkle the remaining cheeses over the top and brown under the broiler until the cheese is browned and bubbly (about 3 min.).

*Original recipe courtesy of Rachael Ray's Look + Cook, p. 42 & 43

Stuffed Hot Sausage Meatball Subs

2 lbs. bulk Italian hot sausage
1 lb. smoked mozzarella, cut into 12 cubes
2 Tbsp. EVOO, plus more for drizzling
1 large onion, finely chopped
3 garlic cloves, chopped
1/4 cup pitted kalamata black olives, chopped
1/4 cup softened sun-dried tomatoes, chopped
1 (28 oz.) can Italian crushed tomatoes
Salt/Pepper
4 crusty sub rolls, ciabatta bread, or individual ciabatta rolls, 7-8 in. long per person
A handful of fresh basil leaves, torn or shredded
Pecorino romano cheese, grated

Preheat the oven to 450 degrees.

Arrange a cooling rack on a rimmed baking sheet. dip your hands in warm water to prevent sticking. Separate the 2 lbs. of sausage into 4 equal portions. Each portion should form 3 meatballs. Nest a cube of smoked mozzarella cheese into the center of each meatball (note: you can also form the meatball around the cheese if the cheese cube is quite large) and place on the rimmed baking sheet. Drizzle with a bit of EVOO and roast on the rack above the bakign sheet until firm and cooked through (about 18 min.).

While the meatballs cook, heat the 2 Tbsp. EVOO in a sauce pot over medium high heat. Add the onions and garlic, cooking until tender (about 5-6 min.). Then stir in the olives, sun-dried tomatoes, and crushed tomatoes, season with salt & pepper, and bring to a simmer.

Take out the meatballs, turn off the oven, and crisp the rolls for a minute. Split the rolls and fill each with 3 meatballs. Top with some sauce, basil, and pecorino romano cheese.

*Original recipe courtesy of Rachael Ray's Look + Cook, p. 120 & 121

Chicken-and-Spinach Tortilla Bake

2 Tbsp. EVOO
2 chicken breasts (about 1 lb.)
Salt/Pepper
1 1/2 cups store bought salsa verde
3/4 cup ricotta cheese
12 small flour tortillas (8 large flour tortillas)
1/2 red onion, thinly sliced
1 bag spinach
2 cups shredded pepper jack cheese

Heat a small skillet over medium high heat; add the EVOO. Meanwhile, season the chicken with salt & pepper. Add the chicken to the pan and cook about 5 minutes on each side until a golden crust has formed (note: if the chicken breasts are thick you may want to sear the sides of the chicken as well - just prop one up against the side of the pan and rest the other one against it). Remove to a plate and tent with aluminum foil. Let rest at least 10 minutes (letting the juices redistribute through the chicken) and then shred the chicken into small pieces. Leave on the plate.

Meanwhile, whisk together the salsa verde and ricotta; season with salt and pepper to taste.

Grease a 9x13 baking dish (you can use square or oval - we like using the oval because it fits the round tortillas better). Layer 1/4 of the salsa mixture, tortillas (note: if you need to, cut the tortillas in half and put them together like a puzzle, making sure that there is none of the previous layer showing), chicken, onion, spinach and pepper jack (reserve a bit for the top); repeat 3 times. Scatter the remaining pepper jack cheese on top and bake until golden-brown (15 to 20 min.). Let stand 10 minutes before serving.

*Original Recipe courtesy of Everyday with Rachael Ray, Nov. 2009 Menu Planner

French Onion Fench Bread Pizzas

1 stick butter
1 tsp. dried thyme
6 large yellow onions, thinly sliced (we used 3 lb bag)
2 fresh bay leaves (we used dried)
Salt/pepper
1/3 C. dry sherry
2 cans (10.5 ounces each) beef consomme
1 large loaf French bread, split horizontally and halved crosswise (we created 8 instead of 4 pieces)
2 cups shredded Gruyere cheese
12 ounces ripe Camembert cheese, sliced (we used Brie)

In a large high-sided skillet, heat the butter over medium heat.  Add the thyme, onions, and bay leaves and season with salt and pepper.  Cook low and slow (on medium heat, stirring occasionally) until deep caramel in color and very sweet (35-40 minutes, but ours went for about an hour).  Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon.  Sir in the consomme and cook down for 5 minutes (or longer - until not a thin liquid but a well developed sauce).

Preheat the oven to 400 degrees.  Toast the bread in the oven on a cookie sheet.  Remove the bay leaves from onion mixture and top the bread with the onion mixture and cheeses.  (We layered the onion mixture and made sure to allow the liquid to sop into the toasted french bread for greater flavor and then layered the sliced Brie and topped it with the shredded Gruyere).  Return pizzas to the oven and bake until the cheese is melted and lightly browned.

We also used the "leftover" onions & consomme as an au jus to dip our pizzas in for even more french onion flavor.

*Original recipe courtesy of Rachael Ray My Year in Meals, 2012, p.118.

Feb 25 - March 31

This monthly planning thing is going great! 

We love having the meals planned and scheduled as it makes for a very quick time preparing the shopping list and more time for actually enjoying our weekends!

This month is a bit crazy as we had to adjust the last week of February for Snowmagedden 2013 and wanting meals that fit a bit more in the snowed-in theme along with spring break, weekend debate tournaments, and hosting dinner meetings the first 3 Mondays this month.  It's looking to be a very eventful month.

Since there are so many new recipes to try, there aren't that many recipes already posted on our blog.  However, don't despair, we'll do our best to get them on here as soon as we've tried them and approved them.

Here's the updated menu along with what's for dinner during March.  You will find we selected and are attempting MANY new recipes this month.

Feb. 25 - "Better than Stroud's" Skillet Fried Chicken*
Feb. 26 - French Onion French Bread Pizzas*
Feb. 27 - Crispy Parm-crusted filet of fish & buttery bow ties
Feb. 28 - Chicken Fried Steak
March 1 - Stuffed Hot Sausage Meatball Subs
March 2 - Butter-me-up Buccatini w/ scallops
March 3 - Open
March 4 - Spinach & Artichoke Mac'n'cheese
March 5 - Spanish Frittata
March 6 - Chicken & Spinach Tortilla Bake
March 7 - Prosciutto & Portobello Mushroom Pizza
March 8 - Fajita Chilaquiles Casserole
March 9 - an evening out @ Drop Bar
March 10 - Open
March 11 - Pesto-presto Chicken
March 12 - Crispy Tortilla w/ ham, chile, spinach, & fried eggs
March 13 - Beef Polenta Pie
March 14 - Skillet Shrimp Fajitas
March 15 - DB8 tournament
March 16 - DB8 tournament (Room 39 after)
March 17 - Open
March 18 - Corned Beef & Cabbage
March 19 - Orecchiette w/ Broccoli rabe pesto & Sausage
March 20 - Honey-glazed ham panini
March 21 - Brown-sugar Mustard Glazed Salmon*
March 22 - Avocado Salad Topped Steak Tacos
March 23 - Affare & Hearland Men's Chorus Concert
March 24 - Open
March 25 - Brazilian-style Chicken w/ Okra
March 26 - Shrimp & Cheese Grits w/ Okra*
March 27 - Beefy Tex-Mex Stir Fry*
March 28 - Avenues Bistro & KC REP
March 29 - Plaza III
March 30 - Snow & Co. & Off Centre Theatre
March 31 - Easter Sunday (menu TBD)

*Recipe included on blog.

Chicken & Leek Pie

OMG - we made this last night and it was SO good!  We had to share the recipe quickly.  As we are enjoying a nice snow day today, this meal would've been a great snowed-in recipe to enjoy! 

OK, a bit of a heads up, this isn't a quick meal to make.  It takes some time (close to 2 hours with baking), so plan accordingly.  However, it's oh so worth it. 

Modifications we made:  we used fryer legs as we had them thawed from the freezer & are making fried chicken next week.  We also skipped the "cool completely" stage & also only let the pie cool for about 15 minutes after baking and it turned out fine, but if you want to cool it completely as it suggests, we suggest making the filling the night before and let it cool overnight.  Then, make the pot pie the next day with the puff pastry topping.

Servings:  4 (We ate it all in one sitting, just the 2 of us)

3 whole corn-fed chicken legs (thigh & drumstick) - we used 6 chicken leg fryers
Salt/Pepper
1 Tsp. EVOO
2 Tbsp. stick butter
1 onion, finely chopped
1 leek (white & pale green parts only), cut into half length-wise, then cut into 1/2-inch strips
1 Tbsp. coarse-grain mustard
1/4 C. all-purpose flour
1 C. chicken stock
3/4 C. whole milk (+ 1 Tbsp)
1/4 C. heavy cream
2 Tbsp. finely chopped fresh tarragon
1 sheet frozen puff pastry, thawed
1 large egg
Sesame seeds, for garnish

Preheat oven to 400 degrees.  Sprinkle chicken legs heavily with salt, pepper, and drizzle with EVOO.  Place in a large, heavy, rimmed baking sheet and roast 15 minutes.  Turn the legs over and continue roasting 15 minutes more or until they are golden brown and cooked through.  Set them aside to cool slightly, and reduce the oven temperature to 375 degrees.  Reserve the pan drippings on the baking sheet.

When legs are cool enough to handle, shred meat into large chunks and place in a bowl.  Discard the sinew, bones, and skin.

Melt the butter in a large heavy saucepan over medium heat.  Add the onions and leeks and saute for 5 minutes, or until tender but not browned.  Stir in the mustard, then the flour, and cook over low heat for 2 minutes, stirring constantly. 

Slowly whisk in the chicken broth, the 3/4 C. milk, the cream, and the reserved pan drippings.  Simmer, stirring occasionally, for 5 minutes or until the sauce thickens.  Stir in the shredded chicken and the tarragon, and season to taste with salt and pepper.  Set the mixture aside to cool, and then refrigerate it to cool completely.

To assemble the pie:  Spoon the chicken mixture into a 1.5 quart baking dish.  Roll out the sheet of puff pastry to form an 11-inch square.  Drape the puff pastry over the chicken mixture and press it against the rim of the baking dish to seal.  Cut slits into the pastry to allow steam to escape.  Mix the egg and the remaining 1 Tbsp. milk in a small bowl to blend.  Brush the pastry with the egg mixture, and garnish with sesame seeds.  Set the pie on a heavy baking sheet and bake for 50 minutes, or until the pastry is golden brown.  Set it aside to cool for 30 minutes before serving.

*Recipe courtesy of Relaxed Cooking with Curtis Stone, p. 181

French Onion Salisbury Steak with Cheese Toasts

French Onion Salisbury Steaks
1 1/4 lb. ground chuck
1/4 cup fresh minced parsley, plus more for garnishing
2 Tbsp. scallions, minced
2 tsp. salt
1 tsp pepper
2 Tbsp. all purpose flour
2 Tbsp. EVOO
3 red onions, sliced
1 Tbsp. sugar
2 garlic cloves, minced
1 Tbsp. tomato paste
2 cups beef broth
1/4 cup dry red wine
1 tsp. dried thyme leaves
4 tsp. parmesan cheese

Combine chuck, parsley, scallions, 1 tsp. salt, and pepper. Divide evenly into 4 portions and shape each into 1" thick oval patties, making sure the center is thinner and the edges are thicker. Place 2 Tbsp. flour in a shallow dish; dredge each patty in flour, reserving 1 tsp. flour.

Heat EVOO in a large saute pan over medium-high heat. Add patties and cook 3 minutes on each side, or until brown crust forms. Remove from pan.

Add onions and sugar to pan; saute 5 minutes, making sure to scrape up the browned bits from the bottom of the pan. Stir in garlic and tomato paste; saute 1 minute, or until paste begins to brown. Sprinkle mixture with the reserved tsp. of flour; cook 1 minute. Stir in beef broth and wine, then add the salt and thyme (rub the thyme leaves between fingers to better release the oil and flavor).

Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover, and simmer 10 minutes.

Cheese Toasts
4 thick slices French bread or baguette, cut diagonally (1 in. thick)
2 Tbsp. room temperature butter
2 cloves garlic, minced
Pinch of paprika
1/2 cup shredded swiss cheese
1 Tbsp. shredded parmesan cheese

Preheat oven to 400 degrees

Place bread on a baking sheet. Combine butter, garlic, and paprika; spread on one side of each slice of bread. Combine cheeses and sprinkle evenly over butter. Bake until bread is crisp and cheese is bubbly (about 10-15 min.).

Serve steaks on Cheese Toasts with onion soup ladled over. Garnish with parsley and parmesan.

* Recipe courtesy of Cooking Light

Feb. 1-28

Well, January was a success for the monthly menu!  We only had a couple instances of rearranging the menu to fit our changing schedule and it all worked out where we had all but 1 of the meals we planned on.  Not bad for our first go-around, so we'll attempt it again this month.

However, this month might get a little more movement with multiple events for both of us, but we've tried to map it out accordingly so we won't have too many changes throughout the month.  Parent/Teacher conferences are this month, Tim has some debate events, a dinner party meeting, and there's a couple trips to the theatre in our future.  All in all though, we think it'll be a great month for dinner!

For our menu this month, we've tried to include a few favorite "stand-by" recipes but also are venturing out into some different ones we might have only had once and want to try them again or never had but always wanted to try.  Can you believe Paul's never had Salisbury steak?  This problem must be solved! Many of this month's recipes came from our cookbook collection of Anne Burrell, Curtis Stone, and Rachael Ray (sorry, Giada, you didn't make this month).

We continue to make Sundays our "open" night for snack or making up a missed meal through the week.  It really worked well last month, fingers crossed for another successful month!

So, for this month, here's what's on the menu.

Feb. 1 - Leftovers
Feb. 2 - French Onion Salisbury Steak with Cheese Toasts
Feb. 3 - Open
Feb. 4 - Hard Polenta Open-Faced Bacon, Cheese, and Tomato Sandwiches
Feb. 5 - Steamed Mussels with Chorizo & White Wine
Feb. 6 - Steaks with Sweet and Spicy Salad
Feb. 7 - Leftovers
Feb. 8 - BBQ Chicken Quesadillas*
Feb. 9 - OUT (Groupon)
Feb. 10 - Open
Feb. 11 - Leftovers
Feb. 12 - Spicy Sausage Breakfast Burritos
Feb. 13 - OUT (Early Valentine's Day Groupon)
Feb. 14 - Pork Cutlet Coated in Aged-Jack Cheese
Feb. 15 - Leftovers
Feb. 16 - Killer Mac-n-Cheese*
Feb. 17 - Open
Feb. 18 - OUT (Groupon)
Feb. 19 - Grilled Pizzettas*
Feb. 20 - Chicken & Leek Pie
Feb. 21 - Bacon-Cheeseburger Meatloaf & Fries*
Feb. 22 - Open
Feb. 23 - STL - Book of Mormon
Feb. 24 - Open
Feb. 25 - Homemade (better than Stroud's) Fried Chicken Legs (Skillet-fried Chicken)*
Feb. 26 - Crispy Parm-Crusted Fillet of Fish & Buttery Bow Ties
Feb. 27 - Chicken Fried Steak
Feb. 28 - Stuffed Hot Sausage Meatball Subs

*Recipe included on blog

Spicy Sausage Shepherd's Pie

8 baking potatoes (about 2.5 lb) peeled & cut into 1/2 inch cubes
2 C. chicken broth
6 TBS heavy cream
Salt/Pepper
1 lb. hot Italian sausage, casings removed
1/2 head green cabbage, cored & thinly sliced
1 onion, chopped
3 cloves garlic, thinly sliced
1 TBS jarred horseradish
1/2 bunch flat-leaf parsley, chopped

Preheat the broiler.

In a pot, combine the potatoes and enough salted water to cover by 1 inch.  Cover and bring to a boil, then uncover and cook until fork-tender (approx. 10 minutes); drain.  Mash in 1/2 cup chicken broth and the cream, season with salt and pepper.

Meanwhile, in a large, ovenproof skillet, cook the sausage over medium-high heat, breaking it up until browned.  Using a slotted spoon, transfer the sausage to a bowl. Add the cabbage, onion, and garlic to the pan, season with salt and pepper and cook until golden (approx. 5 minutes).  Stir in the remaining 1.5 cups of chicken broth and the horseradish.  Bring to a boil, then lower the heat and simmer until the liquid is reduced (about 10 minutes).  Stir in the cooked sausage and the parsley, reserving 1 tsp. for sprinkling.

Spoon the mashed potatoes onto the sausage mixture and broil until the potatoes are golden, about 5 minutes.  Sprinkle with the reserved parsley.

*Original recipe Everyday with Rachael Ray Menu Planner, September 2010.

Shrimp & Rice Bake

4 slices bacon, chopped
1/2 onion, chopped
1 1/4 C. rice
Salt/Pepper
1 tsp. smoked paprika
One 14.5ounce can diced tomatoes w/ Italian herbs
1 lb. frozen peeled & deveined shrimp
2 zucchini, cut into 1/2-inch pieces
1/3 cup chopped flat-leaf parsley

Preheat oven to 375 degrees.

In a large ovenproof skillet, cook the bacon until crisp.  Stir in the onion and cook until softened (about 5 min) then stir in the rice.  Season with 2 tsp. salt and 3/4 tsp. pepper and the paprika.  Add the tomatoes and 1 cup water and bring to a simmer. 

Cover and bake until the rice is just tender (approx. 20 minutes).

Stir in the shrimp and zucchini and bake for 5 minutes more.  Remove from the oven and let stand for 5 minutes.  Stir in the parsley and serve.

*Original recipe from Everyday with Rachael Ray Menu Planner, November 2010.

Ground Turkey and Mushroom Tacos with Avocado Salad

3 TBS EVOO
1 lb. ground turkey
1 onion, thinly sliced
2 jalapeno chiles - stemmed, seeded, & finely chopped
Salt/Pepper
2 avocados, cut into cubes
1/4 cup fresh lime juice (2 limes)
8 ounces sliced white mushrooms
3 cloves garlic, thinly sliced
8 small flour tortillas

In a large skillet, heat 2 TBS EVOO over medium-high heat.  Add the turkey, half of the onion and the jalapenos; season with salt and pepper.  Cook until the turkey is browned and the onion is softened.  Transfer to a bowl, reserve the skillet.

In a large bowl, combine the remaining onion, avocados, and lime juice.  Season with salt and pepper. 

In the reserved skillet, heat the remaining 1 TBS EVOO over medium heat.  Add the mushrooms and garlic, season with salt & pepper and cook until golden (7-9 minutes).  Stir into the beef mixture and cover with foil to keep warm.

Wipe out the skillet and return to medium heat.  Lightly toast tortillas on both sides (1 at a time).  Stuff the tortillas with the beef mixture and avocado salad.

*Original recipe from Everyday with Rachael Ray Menu Planner, March 2011.