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
Saturday, January 26, 2013
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.
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.
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.
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.
Wednesday, January 2, 2013
January 1-31
Well, we made it through the holiday season! Our sincere apologies for not posting weekly (or ever) over the holiday time period, but we were quite busy - and played many meals by ear. We fell off the wagon on our weekly menu and shopping list and just didn't do as well as we'd like due to a very hectic (let's face it, frantic and stressed out) Tim.
School took us up to the very last of the shopping season for Christmas but luckily we got some snow and a couple bonus days off. Probably won't think it was so great in May, but it was the ONLY way we actually finished our shopping. Surprisingly, there weren't that many people out braving the weather. Glad we had to - it was a very stress-free shopping experience!
2012 was a nice year to us and we're excited to continue on in 2013. A few 2012 happenings: Paul's job, our engagement, our basement framing, Tim's new work position, Paul's sister's wedding, and sadly the passing of a beloved uncle. 2013 holds a ton of great things in store for us and we can't wait to see how it all pans out.
For this year, we've found our stride in our posts - they can't be weekly anymore. We simply don't have the time to get it on here and posted. Never fear though! We're going to try something new this year. If it fails or succeeds, it was Tim's idea (it really was though). Yes, you guessed it, we're going monthly!
It's going to be a bit of a challenge to map out an entire month, so there will be some "open" days spread throughout to catch the unexpected adjustments which will more than likely need to be made. Mostly on Sundays since those are our "snack nights" anyway and are easier to fill as needed.
So, here's what we're having for dinner this month!
Jan. 1 - Leftovers
Jan. 2 - Pantry Pasta
Jan. 3 - Pistachio-Crusted Pork Chops
Jan. 4 - Beef & Mushroom Tacos w/ Avocado Salad
Jan. 5 - Hold-the-Beef Chili*
Jan. 6 - Leftovers/Snack/Open
Jan. 7 - Spiced Grilled Chicken*
Jan. 8 - Red Beans & Rice
Jan. 9 - Pumpkin Ravioli
Jan. 10 - Chicken Fried Steak
Jan. 11 - Ham, Spinach, & Mushroom Pasta w/ Pesto*
Jan. 12 - Fried Rice with Chorizo, Green Beans, & Cashews*
Jan. 13 - OUT (New Theatre)
Jan. 14 - Seared Scallops with Thai Red Curry Sauce*
Jan. 15 - Indian Pizza
Jan. 16 - Made-by-Gay Chick-fil-A
Jan. 17 - Ham & Asparagus Lasagna*
Jan. 18 - Leftovers
Jan. 19 - Baked Potato Soup*
Jan. 20 - Snack/Leftovers/Open
Jan. 21 - OUT (Groupon)
Jan. 22 - Panini Night
Jan. 23 - Fisherman's Bake*
Jan. 24 - Mac 'n' Goat Cheese
Jan. 25 - Grilled Philly Cheesesteak Tacos*
Jan. 26 - Open
Jan. 27 - Open
Jan. 28 - Kielbasa-and-Onion Pizza*
Jan. 29 - Spicy Sausage Shepherd's Pie
Jan. 30 - OUT (KC REP)
Jan. 31 - Shrimp-and-Rice Bake
*Recipe is included on the blog.
School took us up to the very last of the shopping season for Christmas but luckily we got some snow and a couple bonus days off. Probably won't think it was so great in May, but it was the ONLY way we actually finished our shopping. Surprisingly, there weren't that many people out braving the weather. Glad we had to - it was a very stress-free shopping experience!
2012 was a nice year to us and we're excited to continue on in 2013. A few 2012 happenings: Paul's job, our engagement, our basement framing, Tim's new work position, Paul's sister's wedding, and sadly the passing of a beloved uncle. 2013 holds a ton of great things in store for us and we can't wait to see how it all pans out.
For this year, we've found our stride in our posts - they can't be weekly anymore. We simply don't have the time to get it on here and posted. Never fear though! We're going to try something new this year. If it fails or succeeds, it was Tim's idea (it really was though). Yes, you guessed it, we're going monthly!
It's going to be a bit of a challenge to map out an entire month, so there will be some "open" days spread throughout to catch the unexpected adjustments which will more than likely need to be made. Mostly on Sundays since those are our "snack nights" anyway and are easier to fill as needed.
So, here's what we're having for dinner this month!
Jan. 1 - Leftovers
Jan. 2 - Pantry Pasta
Jan. 3 - Pistachio-Crusted Pork Chops
Jan. 4 - Beef & Mushroom Tacos w/ Avocado Salad
Jan. 5 - Hold-the-Beef Chili*
Jan. 6 - Leftovers/Snack/Open
Jan. 7 - Spiced Grilled Chicken*
Jan. 8 - Red Beans & Rice
Jan. 9 - Pumpkin Ravioli
Jan. 10 - Chicken Fried Steak
Jan. 11 - Ham, Spinach, & Mushroom Pasta w/ Pesto*
Jan. 12 - Fried Rice with Chorizo, Green Beans, & Cashews*
Jan. 13 - OUT (New Theatre)
Jan. 14 - Seared Scallops with Thai Red Curry Sauce*
Jan. 15 - Indian Pizza
Jan. 16 - Made-by-Gay Chick-fil-A
Jan. 17 - Ham & Asparagus Lasagna*
Jan. 18 - Leftovers
Jan. 19 - Baked Potato Soup*
Jan. 20 - Snack/Leftovers/Open
Jan. 21 - OUT (Groupon)
Jan. 22 - Panini Night
Jan. 23 - Fisherman's Bake*
Jan. 24 - Mac 'n' Goat Cheese
Jan. 25 - Grilled Philly Cheesesteak Tacos*
Jan. 26 - Open
Jan. 27 - Open
Jan. 28 - Kielbasa-and-Onion Pizza*
Jan. 29 - Spicy Sausage Shepherd's Pie
Jan. 30 - OUT (KC REP)
Jan. 31 - Shrimp-and-Rice Bake
*Recipe is included on the blog.
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