Since we're updating ... here's what we're having for dinner in October. We are in desperate need of leftovers for the freezer, so we tried to pick meals that make a ton of food to freeze for lunches! And, Debate season starts up this month along with parent/teacher conferences, teacher-treat night for Paul, and a convention in DC for Tim. Lots of activities!
1 - Skillet Chicken & Brussels Sprouts
2 - Bangers & Mash
3 - Spanish-style Chicken & Dumplings
4 - Cheese & Bacon Soup (try #2 from Sept)
5 - Open
6 - Cheeseburger Meatloaf
7 - Chicken Salsa Verde Bake
8 - Leftovers
9 - Crisp Gnocchi Pasta
10 - Open
11 - Indian Pizza
12 - Open
13 - Lasagna w/ garlic bread
14 - French Onion Soup
15 - Bacon & Wild Mushroom Risotto
16 - Chicken & Rice Casserole
17 - Open
18 - Stuffed Shells
19 - Open
20 - Roasted Tomato Soup w/ Grilled Cheese
21 - Killer Mac & Cheese
22 - Chicken & Spicy Peanut Salad
23 - Open (Paul P/T Conf)
24 - Beefy Tex-Mex Stirfry
25 - Ham & Asparagus Lasagna
26 - Open
27 - Open (Tim P/T Conf)
28 - Open (Tim P/T Conf)
29 - Open
30 - Open (Tim to DC)
31 - Open (Tim to DC)
Sunday, September 28, 2014
September 2014
Not a lot of time to really bring you up to date on the lives - school is in full swing and boy are we busy! Paul's having a great year with his new bunch of 3rd graders and Tim's making it work with a rowdy bunch of Sophomores - his AP Juniors are great as always.
Never fear, we are eating! This is the original plan of what we were going to have ... lots of changes occurred throughout the month with activities and events (and not wanting to cook) so it did adjust a bit. Here's what we had for dinner this month:
1 - BBQ w/ corn on the cob
2 - Leftovers
3 - Melon Soup
4 - Pork & Bell Pepper Stirfry
5 - Football Tailgate (HS)
6 - Wedding Celebration for Jessica & Eric
7 - Open
8 - Killer Mac & Cheese w/ Bacon
9 - Grilled Pork Chops w/ 2 melon Salsa
10 - Pepper & Pesto Pantry Pasta
11 - Open
12 - Beef & Mushroom Tacos w/ Avocado Salad
13 - Open
14 - Snack Night
15 - Leftovers
16 - Hashbrown Bake w/ Eggs & Smoked Salmon
17 - Pantry Risotto (& IKEA horse meatballs)
18 - Kentucky Hot Browns
19 - Fried Chicken Roll-ups
20 - Open
21 - Open
22 - Red Beans & Rice
23 - Fried Catfish with Collard Greens
24 - Drop Bar (KC REP)
25 - Cheese & Bacon Soup (NOPE - too nice - Papa John's)
26 - Knife & Fork Burgers (NOPE - too nice - Cafe Verona)
27 - Beethoven's no. 9 in Paola, KS
28 - Open
29 - Knife & Fork Burgers (try #2)
30 - Leftovers
Never fear, we are eating! This is the original plan of what we were going to have ... lots of changes occurred throughout the month with activities and events (and not wanting to cook) so it did adjust a bit. Here's what we had for dinner this month:
1 - BBQ w/ corn on the cob
2 - Leftovers
3 - Melon Soup
4 - Pork & Bell Pepper Stirfry
5 - Football Tailgate (HS)
6 - Wedding Celebration for Jessica & Eric
7 - Open
8 - Killer Mac & Cheese w/ Bacon
9 - Grilled Pork Chops w/ 2 melon Salsa
10 - Pepper & Pesto Pantry Pasta
11 - Open
12 - Beef & Mushroom Tacos w/ Avocado Salad
13 - Open
14 - Snack Night
15 - Leftovers
16 - Hashbrown Bake w/ Eggs & Smoked Salmon
17 - Pantry Risotto (& IKEA horse meatballs)
18 - Kentucky Hot Browns
19 - Fried Chicken Roll-ups
20 - Open
21 - Open
22 - Red Beans & Rice
23 - Fried Catfish with Collard Greens
24 - Drop Bar (KC REP)
25 - Cheese & Bacon Soup (NOPE - too nice - Papa John's)
26 - Knife & Fork Burgers (NOPE - too nice - Cafe Verona)
27 - Beethoven's no. 9 in Paola, KS
28 - Open
29 - Knife & Fork Burgers (try #2)
30 - Leftovers
Sunday, August 24, 2014
August 2014
Summer is officially over, school has begun, and many things have happened since we last posted our Monthly Meal Planner. For starters, in July we traveled to Washington DC and got MARRIED. It was a beautiful ceremony full of family, friends, and happiness, and we could not have asked for anything more.
However, being gone for more than ten days (and Tim a bit longer because he traveled directly to Philadelphia for the National AP Conference) really made July's Monthly Menu Planner null-and-void. So, we'll pick up here in August with our "Back-to-School" meals. Most of these meals are ones that we have made and know are pretty stress free, but there is the occasional "try-for-the-first-time" recipe thrown in there. Let us know if you want one of the recipes and we'll get it up here on the blog.
Happy August!
August:
1 - NoRth
2 - Homemade Nachos Night
3 - Leftovers
4 - Oklahoma Joe's Lunch/Dinner
5 - Haircuts - Margaritas (Taco Tuesdays)
6 - Cabbage and Hay Pasta
7 - Leftovers (Paul's Back-To-School night)
8 - KC Wedding Reception at 2000 Grand (Caesar Salad Wontons, Spinach-Artichoke Rangoons, and BBQ Pulled Pork Quesadillas)
9 - Open (Rest and Relax)
10 - Sausage & Zucchini Rice* (with Paul's parents and Aunt Suzanne)
11 - Chicken Fried Steak (Paul's 1st day with Students)
12 - Fettuccine with Toasted Almond Cream (Tim's 1st day with Students)
13 - Pork Chops Pizzaiola
14 - Gnocchi with Shrimp, Asparagus, and Pesto
15 - Philly Cheesesteak Tacos*
16 - Blue Bird Bistro (MTH - South Pacific)
17 - Open
18 - Sausage Rolls with Spinach Salad*
19 - Homemade "Skillet" Fried Chicken* with Mashed Potatoes, Gravy, and Green Beans
20 - Warm Tortellini Salad with Roasted Tomatoes and Green Beans*
21 - Breaded Pork and Mozzarella Stacks*
22 - (Ground Chicken) "Beefy" Tex Mex Stir Fry*
23 - Open
24 - Kielbasa and Onion Pizza*
25 - Basil Pesto Muffins
26 - Leftovers (Open House for Tim's school)
27 - Shrimp and Cheese Grits with Fried Okra* (Tim's BIRTHDAY)
28 - Avocado Salad Topped Steak Tacos*
29 - KC Royals vs. Tigers
30 - Sausage & Onion Kebabs
31 - Open
* Indicates recipe already on the Blog
However, being gone for more than ten days (and Tim a bit longer because he traveled directly to Philadelphia for the National AP Conference) really made July's Monthly Menu Planner null-and-void. So, we'll pick up here in August with our "Back-to-School" meals. Most of these meals are ones that we have made and know are pretty stress free, but there is the occasional "try-for-the-first-time" recipe thrown in there. Let us know if you want one of the recipes and we'll get it up here on the blog.
Happy August!
August:
1 - NoRth
2 - Homemade Nachos Night
3 - Leftovers
4 - Oklahoma Joe's Lunch/Dinner
5 - Haircuts - Margaritas (Taco Tuesdays)
6 - Cabbage and Hay Pasta
7 - Leftovers (Paul's Back-To-School night)
8 - KC Wedding Reception at 2000 Grand (Caesar Salad Wontons, Spinach-Artichoke Rangoons, and BBQ Pulled Pork Quesadillas)
9 - Open (Rest and Relax)
10 - Sausage & Zucchini Rice* (with Paul's parents and Aunt Suzanne)
11 - Chicken Fried Steak (Paul's 1st day with Students)
12 - Fettuccine with Toasted Almond Cream (Tim's 1st day with Students)
13 - Pork Chops Pizzaiola
14 - Gnocchi with Shrimp, Asparagus, and Pesto
15 - Philly Cheesesteak Tacos*
16 - Blue Bird Bistro (MTH - South Pacific)
17 - Open
18 - Sausage Rolls with Spinach Salad*
19 - Homemade "Skillet" Fried Chicken* with Mashed Potatoes, Gravy, and Green Beans
20 - Warm Tortellini Salad with Roasted Tomatoes and Green Beans*
21 - Breaded Pork and Mozzarella Stacks*
22 - (Ground Chicken) "Beefy" Tex Mex Stir Fry*
23 - Open
24 - Kielbasa and Onion Pizza*
25 - Basil Pesto Muffins
26 - Leftovers (Open House for Tim's school)
27 - Shrimp and Cheese Grits with Fried Okra* (Tim's BIRTHDAY)
28 - Avocado Salad Topped Steak Tacos*
29 - KC Royals vs. Tigers
30 - Sausage & Onion Kebabs
31 - Open
* Indicates recipe already on the Blog
Wednesday, July 16, 2014
Chicken Tacos
Salsa
1/2 red onion, finely diced
3 jalapeño peppers, seeded and ribs removed (if you want the salsa hotter, leave the ribs and some seeds - careful, it'll be HOT), and diced
4-5 plum tomatoes, seeded and finely diced
1/4 cup fresh cilantro, finely chopped
1 lime, zested and juiced
Pepper
Make the salsa by putting the onion, jalapeño peppers, and tomatoes into a medium bowl and stirring well. Add the cilantro and lime zest/juice, and stir to combine; add pepper to taste and set aside.
Chicken
2-3 tsp. light brown sugar
2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
Cooking spray
1 lb. skinless, boneless chicken breasts
Preheat a grill pan to medium/medium-high heat. In a small bowl, combine the brown sugar, cumin, chili powder, salt and pepper. Rub the spice mixture all over the chicken breasts. Spray the cooking spray over the grill pan and grill the chicken breasts about 4-5 min. per side, or until a brown crust has formed on the outside. Set on a cutting board and tent with foil; let stand for 8-10 min. When cool, slice into 1/4 in. thick slices.
Taco Assembly
10 flour tortillas
4 cups shredded lettuce
Preheat an oven to 300 degrees. Wrap the flour tortillas in aluminum foil and put in the oven for 10-15 min. until the tortillas are warmed through.
To serve, top the tortillas with the chicken, salsa, and lettuce. Serve immediately.
*Original recipe courtesy of Good Food Made Simple: Healthy, p. 104.
1/2 red onion, finely diced
3 jalapeño peppers, seeded and ribs removed (if you want the salsa hotter, leave the ribs and some seeds - careful, it'll be HOT), and diced
4-5 plum tomatoes, seeded and finely diced
1/4 cup fresh cilantro, finely chopped
1 lime, zested and juiced
Pepper
Make the salsa by putting the onion, jalapeño peppers, and tomatoes into a medium bowl and stirring well. Add the cilantro and lime zest/juice, and stir to combine; add pepper to taste and set aside.
Chicken
2-3 tsp. light brown sugar
2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
Cooking spray
1 lb. skinless, boneless chicken breasts
Preheat a grill pan to medium/medium-high heat. In a small bowl, combine the brown sugar, cumin, chili powder, salt and pepper. Rub the spice mixture all over the chicken breasts. Spray the cooking spray over the grill pan and grill the chicken breasts about 4-5 min. per side, or until a brown crust has formed on the outside. Set on a cutting board and tent with foil; let stand for 8-10 min. When cool, slice into 1/4 in. thick slices.
Taco Assembly
10 flour tortillas
4 cups shredded lettuce
Preheat an oven to 300 degrees. Wrap the flour tortillas in aluminum foil and put in the oven for 10-15 min. until the tortillas are warmed through.
To serve, top the tortillas with the chicken, salsa, and lettuce. Serve immediately.
*Original recipe courtesy of Good Food Made Simple: Healthy, p. 104.
Mozzarella and Grilled Pepper Salad with Croutons
2-3 cloves garlic, finely chopped
1/3 cup EVOO
3 bell peppers (mixed colors)
1 pt. grape tomatoes, halved or quartered lengthwise depending on the size of the tomatoes
1/2 small red onion, thinly sliced
1 Tbsp. red wine vinegar
Salt/Pepper
1/2 large baguette, sliced crosswise into 1/2-in.-thick slices
8 oz. fresh mozzarella cheese, cubed
1/2 cup basil leaves, torn into smaller pieces
In a small bowl, combine the garlic and EVOO. Let sit (for up to an entire day) while you prep and grill the bell peppers.
Preheat a grill (outside) or grill pan (inside) to medium-high heat. Cut the bell peppers into flat panels (discard the stems, cores, and seeds). Lightly oil the grill grate/pan and grill the pepper pieces, turning occasionally until just softened, about 10 min. When cool enough to handle, cut into 1-in. squares and transfer to a medium bowl. Stir in the tomatoes, onion, and vinegar; season with salt and pepper to taste.
Brush the bread sides on both sides with the garlic oil. Grill, turning once, until well marked and toasted (2-4 min. per side). When cool, cut into 1/2 in. cubes.
Stir the remaining garlic oil into the salad. Add the croutons, mozzarella, and basil; toss and serve at room temperature.
*Original recipe courtesy of Everyday with Rachael Ray, Weekly Meal Planner
1/3 cup EVOO
3 bell peppers (mixed colors)
1 pt. grape tomatoes, halved or quartered lengthwise depending on the size of the tomatoes
1/2 small red onion, thinly sliced
1 Tbsp. red wine vinegar
Salt/Pepper
1/2 large baguette, sliced crosswise into 1/2-in.-thick slices
8 oz. fresh mozzarella cheese, cubed
1/2 cup basil leaves, torn into smaller pieces
In a small bowl, combine the garlic and EVOO. Let sit (for up to an entire day) while you prep and grill the bell peppers.
Preheat a grill (outside) or grill pan (inside) to medium-high heat. Cut the bell peppers into flat panels (discard the stems, cores, and seeds). Lightly oil the grill grate/pan and grill the pepper pieces, turning occasionally until just softened, about 10 min. When cool enough to handle, cut into 1-in. squares and transfer to a medium bowl. Stir in the tomatoes, onion, and vinegar; season with salt and pepper to taste.
Brush the bread sides on both sides with the garlic oil. Grill, turning once, until well marked and toasted (2-4 min. per side). When cool, cut into 1/2 in. cubes.
Stir the remaining garlic oil into the salad. Add the croutons, mozzarella, and basil; toss and serve at room temperature.
*Original recipe courtesy of Everyday with Rachael Ray, Weekly Meal Planner
Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette
Orzo
1 1/2 cups orzo
3 Tbsp. red wine vinegar
1 shallot OR 1/2 red onion, finely chopped
2 garlic cloves, finely chopped
1/3 cup EVOO
Salt/Pepper
1/2 a 9oz. bag fresh spinach
1 pt. grape tomatoes, cut in half
1/2 cup pine nuts, toasted
1/4 cup fresh basil leaves, thinly sliced
1 cup crumbled feta cheese (about 4oz.)
2 Tbsp. chopped fresh chives, for garnish
Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 min. or until tender. Drain the orzo in a sieve/colander and set aside.
In a medium bowl, whisk the vinegar, shallot/red onion, and garlic together. Gradually whisk in the EVOO. Season to taste with salt & pepper.
In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt & pepper. Set aside at room temperature. When cooled enough, add the feta and mix to combine.
Salmon
Four 5oz. skinless salmon fillets
EVOO, for coating the fish
Salt/Pepper
(You may cook the salmon on an outdoor grill OR on an indoor grill pan on medium high heat)
Coat the salmon with EVOO and season with salt & pepper. Oil the cooking surface. Place the salmon on the cooking surface and cook for 4 min. WITHOUT MOVING IT (the salmon will release from the cooking surface when ready to flip). Use a flat spatula to flip the salmon over. Cook the second side of the salmon for another 2 min., or until the fish is opaque with a slightly rosy center. Remove from the grill.
Assemble: Mound the salad in the center of a large serving platter or on 4 individual plates. Top with the salmon, sprinkle with the chives, and serve.
*Original recipe courtesy of Curtis Stone, What's For Dinner?, p. 20.
1 1/2 cups orzo
3 Tbsp. red wine vinegar
1 shallot OR 1/2 red onion, finely chopped
2 garlic cloves, finely chopped
1/3 cup EVOO
Salt/Pepper
1/2 a 9oz. bag fresh spinach
1 pt. grape tomatoes, cut in half
1/2 cup pine nuts, toasted
1/4 cup fresh basil leaves, thinly sliced
1 cup crumbled feta cheese (about 4oz.)
2 Tbsp. chopped fresh chives, for garnish
Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 min. or until tender. Drain the orzo in a sieve/colander and set aside.
In a medium bowl, whisk the vinegar, shallot/red onion, and garlic together. Gradually whisk in the EVOO. Season to taste with salt & pepper.
In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt & pepper. Set aside at room temperature. When cooled enough, add the feta and mix to combine.
Salmon
Four 5oz. skinless salmon fillets
EVOO, for coating the fish
Salt/Pepper
(You may cook the salmon on an outdoor grill OR on an indoor grill pan on medium high heat)
Coat the salmon with EVOO and season with salt & pepper. Oil the cooking surface. Place the salmon on the cooking surface and cook for 4 min. WITHOUT MOVING IT (the salmon will release from the cooking surface when ready to flip). Use a flat spatula to flip the salmon over. Cook the second side of the salmon for another 2 min., or until the fish is opaque with a slightly rosy center. Remove from the grill.
Assemble: Mound the salad in the center of a large serving platter or on 4 individual plates. Top with the salmon, sprinkle with the chives, and serve.
*Original recipe courtesy of Curtis Stone, What's For Dinner?, p. 20.
Baked Mushrooms with Herb Ricotta
4 large, flat mushrooms (portabella)
1 Tbsp. EVOO
1 shallot OR 1/2 red onion, coarsely chopped
1 cup fresh flat-leaf parsley
1 Tbsp. fresh chives
1 16oz. container ricotta cheese
Salt/Pepper
Preheat the oven to 400 degrees.
Remove any stems from the mushrooms and set aside. Put the mushrooms in a shallow baking dish and brush with the EVOO.
Put the mushroom stems, shallot/red onion, parsley, and chives in a food processor and blend until finely chopped. Season with salt & pepper to taste.
Put the hopped ingredients in a bowl with the ricotta and stir to mix evenly.
Spoon the herb ricotta onto the top of the mushrooms. Bake in the preheated oven for 20-25 min., or until tender and bubbling. Serve immediately.
*Original recipe courtesy of Good Food Made Simple: Healthy, p. 46.
1 Tbsp. EVOO
1 shallot OR 1/2 red onion, coarsely chopped
1 cup fresh flat-leaf parsley
1 Tbsp. fresh chives
1 16oz. container ricotta cheese
Salt/Pepper
Preheat the oven to 400 degrees.
Remove any stems from the mushrooms and set aside. Put the mushrooms in a shallow baking dish and brush with the EVOO.
Put the mushroom stems, shallot/red onion, parsley, and chives in a food processor and blend until finely chopped. Season with salt & pepper to taste.
Put the hopped ingredients in a bowl with the ricotta and stir to mix evenly.
Spoon the herb ricotta onto the top of the mushrooms. Bake in the preheated oven for 20-25 min., or until tender and bubbling. Serve immediately.
*Original recipe courtesy of Good Food Made Simple: Healthy, p. 46.
Grilled Mozzarella Eggplant Bagels
1/2 a large eggplant OR 1 small eggplant, thinly sliced
3-4 Tbsp. EVOO
4 everything OR onion bagels
8 oz. fresh mozzarella cheese, sliced
1 large tomato OR 3-4 plum tomatoes, thinly sliced
Salt/Pepper
1/3 cup fresh basil leaves (10-12 leaves)
Preheat the oven to 375 degrees.
Preheat a ridged grill pan until smoking. Brush the eggplant slices with a little of the EVOO, place on the pan, and cook for 2 minutes on each side, until tender and lightly charged.
Slice the bagels in half and drizzle the cut sides with the remaining EVOO. Divide the cheese slices evenly among the bagel bottoms and arrange the slices of tomato and eggplant on top. Season generously with salt & pepper and replace the bagel tops.
Plance the sandwiches on a baking sheet and bake in the preheated oven for 15 min., until the cheese has melted and the bagels are beginning to toast around the edges. Remove from the oven, and add a few fresh basil leaves to each bagel. Serve immediately.
*Original recipe courtesy of Good Food Made Simple: Vegetarian, p. 58
3-4 Tbsp. EVOO
4 everything OR onion bagels
8 oz. fresh mozzarella cheese, sliced
1 large tomato OR 3-4 plum tomatoes, thinly sliced
Salt/Pepper
1/3 cup fresh basil leaves (10-12 leaves)
Preheat the oven to 375 degrees.
Preheat a ridged grill pan until smoking. Brush the eggplant slices with a little of the EVOO, place on the pan, and cook for 2 minutes on each side, until tender and lightly charged.
Slice the bagels in half and drizzle the cut sides with the remaining EVOO. Divide the cheese slices evenly among the bagel bottoms and arrange the slices of tomato and eggplant on top. Season generously with salt & pepper and replace the bagel tops.
Plance the sandwiches on a baking sheet and bake in the preheated oven for 15 min., until the cheese has melted and the bagels are beginning to toast around the edges. Remove from the oven, and add a few fresh basil leaves to each bagel. Serve immediately.
*Original recipe courtesy of Good Food Made Simple: Vegetarian, p. 58
Saturday, June 21, 2014
June 2014
Well, this month is certainly full of activity! Summer vacation (month 1) is off and running and keeping us both quite busy. Tim opted not to teach summer school this year (a huge relief to him), but did sign on to grade AP Lang & Comp essays for College Board in Louisville, KY for a week this month. Paul stayed home and did a deep clean of the house (which Tim very much appreciated upon his return ... and promptly began dirtying it up again).
Our wedding plans are in full force - only 16 more days until the big day (as I type this). INSANITY has ensued - there's just so much to do both for the wedding and the KC reception that we hadn't anticipated and now it's all here and on our plate! Thank goodness this is a one-time deal & we have numerous friends and family helping us out in so many ways.
Even though we're keeping ourselves highly active, we still must eat; so, here's what we're having for dinner this month.
June:
1 - BBQ
2 - Chicken & Spicy Peanut Salad*
3 - Easy Cheesy Beefy Ravioli with Chunky Vodka Sauce*
4 - Dinner @ Cathy's house
5 - Going Away Party for Mike & Cressy @ Julep; Dinner @ Westside Local
6 - Steak, Zucchini Fritters, & Poached Egg*
7 - GARAGE SALE - Open
8 - (Tim - Louisville) - Paul - Cathy's Retirement Party @ Brio
9 - (Tim - Louisville) - Paul - Open
10 - (Tim - Louisville) - Paul - Open
11 - (Tim - Louisville) - Paul - Open
12 - (Tim - Louisville) - Paul - Open
13 - (Tim - Louisville) - Paul - Open
14 - (Tim - Louisville) - Paul - Bristol w/ Alyse & Eddie - HMC concert
15 - (Tim - Louisville) - Paul - Open
16 - Tim returns! - Dinner @ Zocalo (on Plaza)
17 - Pesto-Presto Chicken*
18 - Individual Beef Wellingtons*
19 - Eggs Florentine
20 - Jumbo Shrimp & Cilantro Pesto Pizza*
21 - Avocado Salad w/ Lime Dressing
22 - Open
23 - Dinner w/ Bethany - Chicken Cutlets w/ Sausage & Zucchini & Tipsy Gravy*
24 - Grilled Mozzarella Eggplant Bagels
25 - Baked Mushrooms w/ Herb Ricotta
26 - Grilled Salmon w/ Orzo, Feta, & Red Wine Vinaigrette
27 - Grilled Vegetable & Arugula Salad w/ Goat Cheese Crostini
28 - Open
29 - Open
30 - Open
*Recipe on the blog - click on pictures to right for direct links
Our wedding plans are in full force - only 16 more days until the big day (as I type this). INSANITY has ensued - there's just so much to do both for the wedding and the KC reception that we hadn't anticipated and now it's all here and on our plate! Thank goodness this is a one-time deal & we have numerous friends and family helping us out in so many ways.
Even though we're keeping ourselves highly active, we still must eat; so, here's what we're having for dinner this month.
June:
1 - BBQ
2 - Chicken & Spicy Peanut Salad*
3 - Easy Cheesy Beefy Ravioli with Chunky Vodka Sauce*
4 - Dinner @ Cathy's house
5 - Going Away Party for Mike & Cressy @ Julep; Dinner @ Westside Local
6 - Steak, Zucchini Fritters, & Poached Egg*
7 - GARAGE SALE - Open
8 - (Tim - Louisville) - Paul - Cathy's Retirement Party @ Brio
9 - (Tim - Louisville) - Paul - Open
10 - (Tim - Louisville) - Paul - Open
11 - (Tim - Louisville) - Paul - Open
12 - (Tim - Louisville) - Paul - Open
13 - (Tim - Louisville) - Paul - Open
14 - (Tim - Louisville) - Paul - Bristol w/ Alyse & Eddie - HMC concert
15 - (Tim - Louisville) - Paul - Open
16 - Tim returns! - Dinner @ Zocalo (on Plaza)
17 - Pesto-Presto Chicken*
18 - Individual Beef Wellingtons*
19 - Eggs Florentine
20 - Jumbo Shrimp & Cilantro Pesto Pizza*
21 - Avocado Salad w/ Lime Dressing
22 - Open
23 - Dinner w/ Bethany - Chicken Cutlets w/ Sausage & Zucchini & Tipsy Gravy*
24 - Grilled Mozzarella Eggplant Bagels
25 - Baked Mushrooms w/ Herb Ricotta
26 - Grilled Salmon w/ Orzo, Feta, & Red Wine Vinaigrette
27 - Grilled Vegetable & Arugula Salad w/ Goat Cheese Crostini
28 - Open
29 - Open
30 - Open
*Recipe on the blog - click on pictures to right for direct links
Thursday, June 19, 2014
Individual Beef Wellingtons
4 (1 1/2 in. thick) filet mignon steaks
1 Tbsp. EVOO, plus more for drizzling
2 Tbsp. butter
1/2 lb. button mushrooms, wiped clean and finely chopped
1 red onion, finely chopped
3-4 sprigs of fresh thyme, leaves removed and finely chopped
Salt/Pepper
1/4 cup dry sherry (a couple of splashes)
8 oz. mousse pate
1 sheet frozen puff pastry dough
All-Purpose flour
1 egg, lightly beaten with a splash of water
4 plum tomatoes, halved lengthwise
1 bundle of broccoli or broccolini, trimmed and sliced into florets or spears
3 garlic cloves, finely chopped
Bring the steaks to room temperature.
Preheat the oven to 425 degrees.
Heat the EVOO and butter in a small skillet over medium heat. When the butter melts into the oil, add the mushrooms and cook to darken for 3-4 min., then add the onion, thyme, and salt & pepper and cook for a few minutes more. Add the sherry and stir, then remove the mushroom mixture from the heat and let cool.
Drizzle the steaks with EVOO to coat and season with salt & pepper. Heat a skillet over high heat. Add the steaks to a very hot pan and caramelize it for 2 min. on each side.
Cut the pate into 4 pieces (2 oz. each). Open the puff pastry sheet and cut into 4 squares. Roll out each of the the puff pastry squares (to a 7 in square) on a lightly floured surface.
On each of the puff pastry squares, place one quarter of the cooked mushrooms. Top the mushrooms with a portion of the pate and 1 steak. Wrap the dough up and over the meat and carefully turn over so the sealed pastry remains on the bottom. Make an X slit in each of the pastry packets and brush evenly with the egg wash. Bake 15-20 min. or until fluffed and golden. Let stand for 5 min., then serve.
While the wellingtons are baking, preheat the broiler to high. Place the plum tomatoes on a rimmed baking sheet. Drizzle each with salt & pepper and EVOO. Broil for 5 min.
Cook the broccoli/broccolini, garlic, and some salt & pepper in 1 in. of simmering water, covered for about 5 min. or until just tender.
Serve the wellingtons with the vegetables alongside.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 184-185.
1 Tbsp. EVOO, plus more for drizzling
2 Tbsp. butter
1/2 lb. button mushrooms, wiped clean and finely chopped
1 red onion, finely chopped
3-4 sprigs of fresh thyme, leaves removed and finely chopped
Salt/Pepper
1/4 cup dry sherry (a couple of splashes)
8 oz. mousse pate
1 sheet frozen puff pastry dough
All-Purpose flour
1 egg, lightly beaten with a splash of water
4 plum tomatoes, halved lengthwise
1 bundle of broccoli or broccolini, trimmed and sliced into florets or spears
3 garlic cloves, finely chopped
Bring the steaks to room temperature.
Preheat the oven to 425 degrees.
Heat the EVOO and butter in a small skillet over medium heat. When the butter melts into the oil, add the mushrooms and cook to darken for 3-4 min., then add the onion, thyme, and salt & pepper and cook for a few minutes more. Add the sherry and stir, then remove the mushroom mixture from the heat and let cool.
Drizzle the steaks with EVOO to coat and season with salt & pepper. Heat a skillet over high heat. Add the steaks to a very hot pan and caramelize it for 2 min. on each side.
Cut the pate into 4 pieces (2 oz. each). Open the puff pastry sheet and cut into 4 squares. Roll out each of the the puff pastry squares (to a 7 in square) on a lightly floured surface.
On each of the puff pastry squares, place one quarter of the cooked mushrooms. Top the mushrooms with a portion of the pate and 1 steak. Wrap the dough up and over the meat and carefully turn over so the sealed pastry remains on the bottom. Make an X slit in each of the pastry packets and brush evenly with the egg wash. Bake 15-20 min. or until fluffed and golden. Let stand for 5 min., then serve.
While the wellingtons are baking, preheat the broiler to high. Place the plum tomatoes on a rimmed baking sheet. Drizzle each with salt & pepper and EVOO. Broil for 5 min.
Cook the broccoli/broccolini, garlic, and some salt & pepper in 1 in. of simmering water, covered for about 5 min. or until just tender.
Serve the wellingtons with the vegetables alongside.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 184-185.
Turkey Cutlets with Sausage & Zucchini and Tipsy Gravy
1 1/2 lbs. turkey (or chicken) breast cutlets
Salt/Pepper
1 Tbsp. poultry seasoning
1 cup plus 3 Tbsp. all-purpose flour
2 large eggs, lightly beaten
1 cup bread crumbs
1/2 cup cornmeal
1/2 cup grated parmesan cheese
Zest of 1 orange
1 springs fresh rosemary, leaves removed and finely chopped
EVOO (for frying)
3/4-1 lb. sweet italian sausage
1 medium onion, diced
1 red bell pepper, seeded and diced
2-3 garlic cloves, chopped
2 small-medium zucchinis, cut into bite-size chunks
2 Tbsp. chopped fresh thyme leaves
3 Tbsp. butter
1 cup pinot noir wine
2 cups turkey or chicken stock
Preheat the oven to 250 degrees. Season the turkey cutlets with salt, pepper, and the poultry seasoning. Set up three shallow dishes with the 1 cup flour, the beaten eggs, and the bread crumbs combined with with the cornmeal, cheese, orange zest, and rosemary. Coat the cutlets in the flour, then egg, and then the bread-crumb mixture. Heat 1/4 in. of oil in a large skillet for shallow frying of the cutlet over medium-high heat. Fry the cutlets in batches (4 min. on each side until golden brown) and transfer to the warm oven on a rimmed baking sheet with a wire rack.
While frying the cutlets, heat another large skillet with a drizzle of EVOO over medium-high heat. Add the sausage to the skillet and cook for about 5 min., stirring occasionally and breaking up the lumps. Add the onions, bell pepper, garlic, zucchini, thyme, and salt & pepper. Cover and cook for 10-12 min. until the zucchini is tender.
Meanwhile, melt the butter in a small pot over medium-high heat. Whisk in the 3 Tbsp. of flour, cook for 1 min., add the wine, and reduce for about a minute. Whisk in the stock, cook to thicken for 3-4 min., and season with salt & pepper.
Mound the sausage and vegetable mixture on plates, douse with the gravy on the other side, and top with the cutlets.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 124-125.
Salt/Pepper
1 Tbsp. poultry seasoning
1 cup plus 3 Tbsp. all-purpose flour
2 large eggs, lightly beaten
1 cup bread crumbs
1/2 cup cornmeal
1/2 cup grated parmesan cheese
Zest of 1 orange
1 springs fresh rosemary, leaves removed and finely chopped
EVOO (for frying)
3/4-1 lb. sweet italian sausage
1 medium onion, diced
1 red bell pepper, seeded and diced
2-3 garlic cloves, chopped
2 small-medium zucchinis, cut into bite-size chunks
2 Tbsp. chopped fresh thyme leaves
3 Tbsp. butter
1 cup pinot noir wine
2 cups turkey or chicken stock
Preheat the oven to 250 degrees. Season the turkey cutlets with salt, pepper, and the poultry seasoning. Set up three shallow dishes with the 1 cup flour, the beaten eggs, and the bread crumbs combined with with the cornmeal, cheese, orange zest, and rosemary. Coat the cutlets in the flour, then egg, and then the bread-crumb mixture. Heat 1/4 in. of oil in a large skillet for shallow frying of the cutlet over medium-high heat. Fry the cutlets in batches (4 min. on each side until golden brown) and transfer to the warm oven on a rimmed baking sheet with a wire rack.
While frying the cutlets, heat another large skillet with a drizzle of EVOO over medium-high heat. Add the sausage to the skillet and cook for about 5 min., stirring occasionally and breaking up the lumps. Add the onions, bell pepper, garlic, zucchini, thyme, and salt & pepper. Cover and cook for 10-12 min. until the zucchini is tender.
Meanwhile, melt the butter in a small pot over medium-high heat. Whisk in the 3 Tbsp. of flour, cook for 1 min., add the wine, and reduce for about a minute. Whisk in the stock, cook to thicken for 3-4 min., and season with salt & pepper.
Mound the sausage and vegetable mixture on plates, douse with the gravy on the other side, and top with the cutlets.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 124-125.
Shrimp Wonton Baskets
1 lb. medium shrimp (40-60 count)
Salt/Pepper
Sesame oil, for greasing and brushing
30 (or more) Wonton wrappers
3 ripe avocados
1 lime
2 Tbsp. fresh chives
2 Tbsp. sesame seeds, toasted
Preheat oven to 400 degrees. Grease 12 cups of a muffin pan. Press the wonton wrappers into the prepared cups in the pan, then brush the inside of the wonton with sesame oil. Bake in the preheated oven for 4-5 min., or unit crisp and golden. Let cool on a wire rack. Finish the rest of the wontons in batches.
Meanwhile, heat a medium size skillet over medium-high heat. Peel the shrimp and season with salt & pepper. Add about a Tbsp. sesame oil and add the shrimp, cooking until pink and cooked through (about 2 min.). Remove from the heat and set aside.
Halve the avocados, remove the pit, and scoop out the flesh. Cut into a small dice, sprinkle with lime juice, and mix well (so the avocado does not turn brown). Add the chives and a bit of salt & pepper to season the avocado mixture.
Spoon a small amount of the avocado mixture into the wonton cups, top each with 1-2 shrimp, and garnish each wonton cup with the toasted sesame seeds.
*Recipe courtesy of Good Food Made Simple: Healthy, p. 284-285
Salt/Pepper
Sesame oil, for greasing and brushing
30 (or more) Wonton wrappers
3 ripe avocados
1 lime
2 Tbsp. fresh chives
2 Tbsp. sesame seeds, toasted
Preheat oven to 400 degrees. Grease 12 cups of a muffin pan. Press the wonton wrappers into the prepared cups in the pan, then brush the inside of the wonton with sesame oil. Bake in the preheated oven for 4-5 min., or unit crisp and golden. Let cool on a wire rack. Finish the rest of the wontons in batches.
Meanwhile, heat a medium size skillet over medium-high heat. Peel the shrimp and season with salt & pepper. Add about a Tbsp. sesame oil and add the shrimp, cooking until pink and cooked through (about 2 min.). Remove from the heat and set aside.
Halve the avocados, remove the pit, and scoop out the flesh. Cut into a small dice, sprinkle with lime juice, and mix well (so the avocado does not turn brown). Add the chives and a bit of salt & pepper to season the avocado mixture.
Spoon a small amount of the avocado mixture into the wonton cups, top each with 1-2 shrimp, and garnish each wonton cup with the toasted sesame seeds.
*Recipe courtesy of Good Food Made Simple: Healthy, p. 284-285
Sausage-Noodle Bake with Sautéed Radishes
1 12 oz. package wide egg noodles
8 oz. turkey kielbasa, quartered
1 stick (4 oz.) plus 1 Tbsp. butter, cut into small pieces
4 cups baby arugula (about 4 oz.)
5 eggs, beaten
1 cup cottage cheese
1 cup sour cream
Salt/Pepper
1 lb. radishes, trimmed and quartered
1 Tbsp. apple cider vinegar
Preheat the oven to 375 degrees. In a large pot of boiling, salted water, cook the egg noodles according to the package directions until al dente. Drain and return to the pot. Stir in the kielbasa and 1 stick butter.
Meanwhile, in a large bowl, stir together the arugula, eggs, cottage cheese, and sour cream. Add to the noodle mixture, season with salt & pepper and toss. Spread evenly in a greased 9x13 baking dish. Bake until the crust is golden and the casserole is set (30-35 min.). Let stand for 10 min. before slicing.
Meanwhile, in a medium skillet, melt the remaining 1 Tbsp. butter over medium-high heat. Add the radishes and vinegar; season with salt & pepper. Cook until crisp-tender (5-7 min.). Serve with the noodle bake.
*Recipe courtesy of Everyday with Rachael Ray Meal Planner, March 2010.
8 oz. turkey kielbasa, quartered
1 stick (4 oz.) plus 1 Tbsp. butter, cut into small pieces
4 cups baby arugula (about 4 oz.)
5 eggs, beaten
1 cup cottage cheese
1 cup sour cream
Salt/Pepper
1 lb. radishes, trimmed and quartered
1 Tbsp. apple cider vinegar
Preheat the oven to 375 degrees. In a large pot of boiling, salted water, cook the egg noodles according to the package directions until al dente. Drain and return to the pot. Stir in the kielbasa and 1 stick butter.
Meanwhile, in a large bowl, stir together the arugula, eggs, cottage cheese, and sour cream. Add to the noodle mixture, season with salt & pepper and toss. Spread evenly in a greased 9x13 baking dish. Bake until the crust is golden and the casserole is set (30-35 min.). Let stand for 10 min. before slicing.
Meanwhile, in a medium skillet, melt the remaining 1 Tbsp. butter over medium-high heat. Add the radishes and vinegar; season with salt & pepper. Cook until crisp-tender (5-7 min.). Serve with the noodle bake.
*Recipe courtesy of Everyday with Rachael Ray Meal Planner, March 2010.
Cutlet Coated in an Aged Jack Cheese Crust
Vinaigrette
2 Tbsp. honey
2 Tbsp. white wine vinegar
2 Tbsp. finely chopped fresh chives
1 Tbsp. Dijon mustard
2 Tbsp. EVOO
Salt/Pepper
Whisk the honey, vinegar, chives, and mustard in a medium bowl to blend. Slowly add the oil while constantly whisking. Season the vinaigrette to taste with salt & pepper, and set it aside.
Chicken/Pork/Veal Cutlet
1 1/4 cups fresh breadcrumbs (tear sourdough bread into chunks and grind in a food processor until crumbs form)
1 1/3 cups finely grated aged Jack Cheese
2 large eggs
All-Purpose flour, for dredging
4 cutlets (about 5 oz. each), pounded out flat if needed (about 1/4 in. thick)
Salt/Pepper
4 Tbsp. (1/2 stick) butter
2 Tbsp. EVOO
Mix the breadcrumbs and Jack Cheese together in a shallow bowl. Lightly whisk the eggs in another shallow bowl to blend. Place the flour in a third shallow bowl. Sprinkle the veal cutlets generously with salt & pepper on both sides. Dip the veal cutlets into the flour to coat lightly, then into the eggs, and finally into the breadcrumb mixture, patting the crumb mixture to make it adhere.
Preheat the oven to 250 degrees. Melt 2 Tbsp. of the butter with 1 Tbsp. of the EVOO in a large nonstick frying pan over medium-high heat. Add 2 cutlets to the pan and cook for 3 min. on each side, or until golden brown and just cooked through. Transfer the cooked cutlet to a wire-rack and rimmed baking sheet; transfer to the warm oven. Add the remaining Tbsps. butter and EVOO, cook the last 2 cutlets, and transfer to the warm oven to keep warm.
Salad
4 cups fresh baby spinach
In a large bowl, toss the spinach leaves with enough vinaigrette to coat. Mound the spinach on 4 plates. Arrange the veal on the spinach, and serve (adding more vinaigrette if desired).
*Recipe courtesy of Relaxed Cooking with Curtis Stone, p. 164-165
2 Tbsp. honey
2 Tbsp. white wine vinegar
2 Tbsp. finely chopped fresh chives
1 Tbsp. Dijon mustard
2 Tbsp. EVOO
Salt/Pepper
Whisk the honey, vinegar, chives, and mustard in a medium bowl to blend. Slowly add the oil while constantly whisking. Season the vinaigrette to taste with salt & pepper, and set it aside.
Chicken/Pork/Veal Cutlet
1 1/4 cups fresh breadcrumbs (tear sourdough bread into chunks and grind in a food processor until crumbs form)
1 1/3 cups finely grated aged Jack Cheese
2 large eggs
All-Purpose flour, for dredging
4 cutlets (about 5 oz. each), pounded out flat if needed (about 1/4 in. thick)
Salt/Pepper
4 Tbsp. (1/2 stick) butter
2 Tbsp. EVOO
Mix the breadcrumbs and Jack Cheese together in a shallow bowl. Lightly whisk the eggs in another shallow bowl to blend. Place the flour in a third shallow bowl. Sprinkle the veal cutlets generously with salt & pepper on both sides. Dip the veal cutlets into the flour to coat lightly, then into the eggs, and finally into the breadcrumb mixture, patting the crumb mixture to make it adhere.
Preheat the oven to 250 degrees. Melt 2 Tbsp. of the butter with 1 Tbsp. of the EVOO in a large nonstick frying pan over medium-high heat. Add 2 cutlets to the pan and cook for 3 min. on each side, or until golden brown and just cooked through. Transfer the cooked cutlet to a wire-rack and rimmed baking sheet; transfer to the warm oven. Add the remaining Tbsps. butter and EVOO, cook the last 2 cutlets, and transfer to the warm oven to keep warm.
Salad
4 cups fresh baby spinach
In a large bowl, toss the spinach leaves with enough vinaigrette to coat. Mound the spinach on 4 plates. Arrange the veal on the spinach, and serve (adding more vinaigrette if desired).
*Recipe courtesy of Relaxed Cooking with Curtis Stone, p. 164-165
Sausage Rolls with Spinach Salad
1 lb. italian sausage
1/2 cup breadcrumbs
1 red bell pepper, 1/2 finely chopped and 1/2 cut into thin strips
1 sheet frozen puff pastry, thawed but chilled
All-Purpose Flour
1 egg, beaten
1 tbsp. EVOO
1 tbsp. grainy mustard
1 lemon, zested and juiced
Salt/Pepper
6 cups baby spinach
Preaheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Crumble the sausage into a bowl. Stir in the breadcrumbs and the chopped bell pepper. Divide the mixture in half and form each into an 11 in. long log; refrigerate.
Flour a work surface. Set the sheet of cold puff pastry on top and roll out into an 11 in. square. Cut the pastry in half. Lay a sausage log down the center of each strip. Brush the long sides with some of the egg. Wrap the sausage in the pastry; press the seam to seal, but do not seal the short ends. Transfer to the baking sheet seam side down.
Brush the tops with the remaining egg and refrigerate for 15 min. Bake until puffed and golden, 25 to 30 min. Let rest for 10 min.; quarter each roll crosswise for a total of 8 pieces.
Meanwhile, in a bowl, whisk together the EVOO, mustard, lemon zest, and lemon juice; season with salt & pepper. Stir in the bell pepper strops and spinach; toss well. Serve along side two sausage roll pieces.
*Recipe courtesy of Everyday with Rachael Ray Meal Planner.
1/2 cup breadcrumbs
1 red bell pepper, 1/2 finely chopped and 1/2 cut into thin strips
1 sheet frozen puff pastry, thawed but chilled
All-Purpose Flour
1 egg, beaten
1 tbsp. EVOO
1 tbsp. grainy mustard
1 lemon, zested and juiced
Salt/Pepper
6 cups baby spinach
Preaheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Crumble the sausage into a bowl. Stir in the breadcrumbs and the chopped bell pepper. Divide the mixture in half and form each into an 11 in. long log; refrigerate.
Flour a work surface. Set the sheet of cold puff pastry on top and roll out into an 11 in. square. Cut the pastry in half. Lay a sausage log down the center of each strip. Brush the long sides with some of the egg. Wrap the sausage in the pastry; press the seam to seal, but do not seal the short ends. Transfer to the baking sheet seam side down.
Brush the tops with the remaining egg and refrigerate for 15 min. Bake until puffed and golden, 25 to 30 min. Let rest for 10 min.; quarter each roll crosswise for a total of 8 pieces.
Meanwhile, in a bowl, whisk together the EVOO, mustard, lemon zest, and lemon juice; season with salt & pepper. Stir in the bell pepper strops and spinach; toss well. Serve along side two sausage roll pieces.
*Recipe courtesy of Everyday with Rachael Ray Meal Planner.
Fajita Chilaquies Casserole
8 (6 in.) flour tortillas, cut into 1 in. wide strips
Cooking spray
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. ground cumin
1 tsp. ground cinnamon
1 Tbsp. chili powder
1 tsp. dried oregano
1 1/2 pounds sirloin steak or boneless skinless chicken breasts or boneless pork chops, thinly sliced
Salt/Pepper
4 Tbsp. high-temp cooking oil, such as safflower or peanut or vegetable
1 bottle mexican beer
2 peppers (red, orange, or yellow), seeded and thinly sliced
2 red onions, thinly sliced
3 to 4 garlic cloves, finely chopped or grated
1/4 cup chopped fresh cilantro or flat-leaf parsley leaves
2 limes
2 cups shredded pepper Jack cheese
Sour cream and Salsa (for garnishing)
Preheat the oven to 400 degrees.
On a rimmed baking sheet, arrange the tortilla strips in a single layer and spray with cooking spray to coat. Bake until crispy (5-7 min.). When removing the tortilla strips, turn on the broiler and place a rack in the middle of the oven.
In a small bowl, combine the onion powered, garlic powder, ground cumin, ground cinnamon, chili powder, and dried oregano. Season the meat with salt & pepper, then toss the toss with the spice rub to coat evenly.
Place a grill pan over high heat with 2 Tbsp. EVOO. Add the meat to the pan and sear, caramelizing the meat a few minutes on each side. Add the beer to the pan and cook to reduce (2 min.). Remove to a cutting board and let rest.
Turn the grill pan to medium-high heat and add the bell peppers, onions and garlic. Cook until the vegetables are brown around the edges and tender (3-4 min.). Add the chopped cilantro/parsley, the juice of 1 lime, salt & pepper, and toss to combine. Remove from the heat.
Thinly slice the meat, and then combine the meat and veggies. In a casserole dish, line the bottom with 1/3 of the tortilla strips, top with 1/2 the meat & veggie mixture, then 1/3 of the tortilla strips, the rest of the meat & veggie mixture, and top with the remaining tortilla strips. Top with the cheese and broil until the cheese melts and starts to bubble and brown (about 3 min.). Squeeze the remaining lime over the top.
Serve and garnish each serving with sour cream and salsa.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 50-51
Cooking spray
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. ground cumin
1 tsp. ground cinnamon
1 Tbsp. chili powder
1 tsp. dried oregano
1 1/2 pounds sirloin steak or boneless skinless chicken breasts or boneless pork chops, thinly sliced
Salt/Pepper
4 Tbsp. high-temp cooking oil, such as safflower or peanut or vegetable
1 bottle mexican beer
2 peppers (red, orange, or yellow), seeded and thinly sliced
2 red onions, thinly sliced
3 to 4 garlic cloves, finely chopped or grated
1/4 cup chopped fresh cilantro or flat-leaf parsley leaves
2 limes
2 cups shredded pepper Jack cheese
Sour cream and Salsa (for garnishing)
Preheat the oven to 400 degrees.
On a rimmed baking sheet, arrange the tortilla strips in a single layer and spray with cooking spray to coat. Bake until crispy (5-7 min.). When removing the tortilla strips, turn on the broiler and place a rack in the middle of the oven.
In a small bowl, combine the onion powered, garlic powder, ground cumin, ground cinnamon, chili powder, and dried oregano. Season the meat with salt & pepper, then toss the toss with the spice rub to coat evenly.
Place a grill pan over high heat with 2 Tbsp. EVOO. Add the meat to the pan and sear, caramelizing the meat a few minutes on each side. Add the beer to the pan and cook to reduce (2 min.). Remove to a cutting board and let rest.
Turn the grill pan to medium-high heat and add the bell peppers, onions and garlic. Cook until the vegetables are brown around the edges and tender (3-4 min.). Add the chopped cilantro/parsley, the juice of 1 lime, salt & pepper, and toss to combine. Remove from the heat.
Thinly slice the meat, and then combine the meat and veggies. In a casserole dish, line the bottom with 1/3 of the tortilla strips, top with 1/2 the meat & veggie mixture, then 1/3 of the tortilla strips, the rest of the meat & veggie mixture, and top with the remaining tortilla strips. Top with the cheese and broil until the cheese melts and starts to bubble and brown (about 3 min.). Squeeze the remaining lime over the top.
Serve and garnish each serving with sour cream and salsa.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 50-51
Sirloin Burgers with Garlic-Black Pepper-Parmesan Sauce & Roasted Tomatoes with Basil & Balsamic Drizzle
3 vine-ripened tomatoes (or 5 roma tomatoes), sliced about 1/4 in. thick
2 Tbsp. EVOO, plus more for drizzling
Salt/Pepper
2 lbs. course-ground sirloin or turkey
3 Tbsp. butter
2 garlic cloves, finely chopped or grated
2 Tbsp. all-purpose flour
1 cup whole milk, room temperature
1/2 cup grated parmesan cheese
Balsamic Drizzle (reduce 1/2 cup balsamic vinegar with 3 Tbsp. brown sugar over medium heat until thick and syrupy, a couple minutes)
4 romaine leaves
4 kaiser rolls, toasted
1/2 cup fresh basil leaves (8-10 leaves), thinly sliced
Preheat the oven to 325 degrees.
Place a cooling rack over a rimmed baking sheet. Arrange the tomato slices on the rack, then drizzle with a touch of EVOO and season with salt & pepper. Roast the tomatoes for 45 minutes, or until tender and caramelized. Set aside.
When the tomatoes are about ready, heat a grill pan over medium-high heat and and 2 Tbsp. EVOO. While the pan is heating up, combine the meat with some salt & pepper. Form the mixture into 4 patties thicker at the edges and thinner in the center for even cooking and to ensure you end up with a flat burger (the burgers will bulge up during cooking). Cook the patties for 10 min. for medium-rare, 12 min. for pink centers, and 14 min. for well done (if doing turkey, make sure to do them well done).
While the patties are cooking, place a small pot over medium heat with the butter. Add the garlic to the melted butter and cook for about a minute. Add the flour to the pan and cook for 1 minute more. Season with salt & lots of pepper. Whisk the milk into the butter-flour mixture and bring up to a grated cheese. Prepare the balsamic drizzle in a small pot.
To assemble, place a lettuce leaf on each bun bottom and top it with a burger patty. Pour garlic-black pepper-parmesan sauce over the top, set the roasted tomatoes in the sauce, scatter basil over the tomatoes, and garnish with balsamic drizzle. Set the bun tops in place and serve.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 96-97
2 Tbsp. EVOO, plus more for drizzling
Salt/Pepper
2 lbs. course-ground sirloin or turkey
3 Tbsp. butter
2 garlic cloves, finely chopped or grated
2 Tbsp. all-purpose flour
1 cup whole milk, room temperature
1/2 cup grated parmesan cheese
Balsamic Drizzle (reduce 1/2 cup balsamic vinegar with 3 Tbsp. brown sugar over medium heat until thick and syrupy, a couple minutes)
4 romaine leaves
4 kaiser rolls, toasted
1/2 cup fresh basil leaves (8-10 leaves), thinly sliced
Preheat the oven to 325 degrees.
Place a cooling rack over a rimmed baking sheet. Arrange the tomato slices on the rack, then drizzle with a touch of EVOO and season with salt & pepper. Roast the tomatoes for 45 minutes, or until tender and caramelized. Set aside.
When the tomatoes are about ready, heat a grill pan over medium-high heat and and 2 Tbsp. EVOO. While the pan is heating up, combine the meat with some salt & pepper. Form the mixture into 4 patties thicker at the edges and thinner in the center for even cooking and to ensure you end up with a flat burger (the burgers will bulge up during cooking). Cook the patties for 10 min. for medium-rare, 12 min. for pink centers, and 14 min. for well done (if doing turkey, make sure to do them well done).
While the patties are cooking, place a small pot over medium heat with the butter. Add the garlic to the melted butter and cook for about a minute. Add the flour to the pan and cook for 1 minute more. Season with salt & lots of pepper. Whisk the milk into the butter-flour mixture and bring up to a grated cheese. Prepare the balsamic drizzle in a small pot.
To assemble, place a lettuce leaf on each bun bottom and top it with a burger patty. Pour garlic-black pepper-parmesan sauce over the top, set the roasted tomatoes in the sauce, scatter basil over the tomatoes, and garnish with balsamic drizzle. Set the bun tops in place and serve.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 96-97
Easy Cheesy Beefy Ravioli with Chunky Vodka Sauce
For the Ravioli:
1 lb. ground turkey or beef (80%, 20%)
8 oz. parmesan cheese
2 garlic cloves, grated on a zester or finely minced
1 red onion, grated on the large side of a box grater
1 Tbsp. dried oregano
1 1/2 tsp. salt
1 tsp. pepper
30-40 wonton wrappers, room temperature
In a medium bowl, with a fork or gently with your hands, combine the meat, cheese, garlic, onion, oregano, and salt & pepper together.
Place a small glass of water next to your working area. Lay a few wonton wrappers, flour side up, on a flat surface. Scoop a spoonful of the filling into the center of each wonton. Dip a finger in the water and lightly trace the border of each wonton. Close by folding the wonton in half (to form a triangle) and pressing the air out to the edges to seal. Place the sealed wontons on a parchment lined baking sheet.
Bring a large pot of salted water to a boil. Gently drop in 4-5 ravioli, one at a time. Cook until they being to float and a test ravioli cut in half shows it is cooked through (about 6 minutes). Transfer the ravioli to a parchment lined baking sheet so the cooked ravioli do not touch one another.
For the Vodka Sauce:
6 roma tomatoes, seeded and chopped
8 oz. jared tomato sauce
1 red onion, chopped
2 garlic cloves, zested or finely chopped
1 cup vodka
1 cup heavy cream, room temperature
8 oz. parmesan cheese
Salt/Pepper
1/3 cup fresh flat-leaf parsley, minced
In a large saucepan over medium heat, combine the tomatoes, tomato sauce, onion, garlic, and vodka. Bring to a simmer and cook uncovered until reduced by half (about 15 minutes). Reduce the heat and stir in the heavy cream and cheese. Bring to a simmer again and cook until thickened (about 5 more minutes). Taste and season with salt & pepper.
Add the cooked ravioli to the sauce for just a minute more to reheat them; or, simply place some ravioli on each plate and scoop sauce on each serving. Top each serving with a little more cheese and the flat-leaf parsley.
*Recipe courtesy of Sunny's Kitchen, p. 140-141
1 lb. ground turkey or beef (80%, 20%)
8 oz. parmesan cheese
2 garlic cloves, grated on a zester or finely minced
1 red onion, grated on the large side of a box grater
1 Tbsp. dried oregano
1 1/2 tsp. salt
1 tsp. pepper
30-40 wonton wrappers, room temperature
In a medium bowl, with a fork or gently with your hands, combine the meat, cheese, garlic, onion, oregano, and salt & pepper together.
Place a small glass of water next to your working area. Lay a few wonton wrappers, flour side up, on a flat surface. Scoop a spoonful of the filling into the center of each wonton. Dip a finger in the water and lightly trace the border of each wonton. Close by folding the wonton in half (to form a triangle) and pressing the air out to the edges to seal. Place the sealed wontons on a parchment lined baking sheet.
Bring a large pot of salted water to a boil. Gently drop in 4-5 ravioli, one at a time. Cook until they being to float and a test ravioli cut in half shows it is cooked through (about 6 minutes). Transfer the ravioli to a parchment lined baking sheet so the cooked ravioli do not touch one another.
For the Vodka Sauce:
6 roma tomatoes, seeded and chopped
8 oz. jared tomato sauce
1 red onion, chopped
2 garlic cloves, zested or finely chopped
1 cup vodka
1 cup heavy cream, room temperature
8 oz. parmesan cheese
Salt/Pepper
1/3 cup fresh flat-leaf parsley, minced
In a large saucepan over medium heat, combine the tomatoes, tomato sauce, onion, garlic, and vodka. Bring to a simmer and cook uncovered until reduced by half (about 15 minutes). Reduce the heat and stir in the heavy cream and cheese. Bring to a simmer again and cook until thickened (about 5 more minutes). Taste and season with salt & pepper.
Add the cooked ravioli to the sauce for just a minute more to reheat them; or, simply place some ravioli on each plate and scoop sauce on each serving. Top each serving with a little more cheese and the flat-leaf parsley.
*Recipe courtesy of Sunny's Kitchen, p. 140-141
Cobb Pasta Toss
3 pints grape or cherry tomatoes
3 Tbsp. EVOO
Salt/Pepper
6 slices bacon
1 lb. whole wheat penne pasta
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
3 avocados, pitted and diced
1 lemon
2 garlic cloves, grated or finely chopped
A few dashes of hot sauce
5 scallions, thinly sliced on the bias
1 cup blue cheese crumbles
1/4 cup fresh basil leaves, a handful, chopped
1/4 cup fresh flat-leaf parsley, a handful, chopped
Preheat the oven to 400 degrees. Place a large pot of water over high heat to boil. Scatter the tomatoes onto a rimmed baking sheet and drizzle with about 2 Tbsp. EVOO and some salt & pepper. Toss lightly to coat and roast the min the hot oven until they burst open and are tender (12-15 min.)
Season the chicken pieces with salt & pepper. Heat a skillet over medium-high heat. Crisp the bacon on each side and remove to a paper toweled plate. In the bacon fat, cook the chicken pieces until golden brown and cooked through (about 6 min.). Add the garlic for about a minute, then sprinkle a few dashes of hot sauce and toss to coat.
Salt the boiling water, drop the pasta, and cook until al dente according to the package. When the pasta is ready, reserve a cup of the starchy cooking water, then drain the pasta and return it to the pot it was cooked in.
In a large serving bowl, add the cooked tomatoes, the juices, and the scallions. Mash the tomatoes with a potato masher until fairly pulverized. Add the pasta to the bowl and, if needed, some of the pasta water. Toss in the chicken, some crumbled pieces of bacon, avocado, blue cheese, basil, and parsley (reserve some for garnishing).
Serve in pasta bowls and garnish with the reserved bacon crumbles, blue cheese, and parsley.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 82-83
3 Tbsp. EVOO
Salt/Pepper
6 slices bacon
1 lb. whole wheat penne pasta
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
3 avocados, pitted and diced
1 lemon
2 garlic cloves, grated or finely chopped
A few dashes of hot sauce
5 scallions, thinly sliced on the bias
1 cup blue cheese crumbles
1/4 cup fresh basil leaves, a handful, chopped
1/4 cup fresh flat-leaf parsley, a handful, chopped
Preheat the oven to 400 degrees. Place a large pot of water over high heat to boil. Scatter the tomatoes onto a rimmed baking sheet and drizzle with about 2 Tbsp. EVOO and some salt & pepper. Toss lightly to coat and roast the min the hot oven until they burst open and are tender (12-15 min.)
Season the chicken pieces with salt & pepper. Heat a skillet over medium-high heat. Crisp the bacon on each side and remove to a paper toweled plate. In the bacon fat, cook the chicken pieces until golden brown and cooked through (about 6 min.). Add the garlic for about a minute, then sprinkle a few dashes of hot sauce and toss to coat.
Salt the boiling water, drop the pasta, and cook until al dente according to the package. When the pasta is ready, reserve a cup of the starchy cooking water, then drain the pasta and return it to the pot it was cooked in.
In a large serving bowl, add the cooked tomatoes, the juices, and the scallions. Mash the tomatoes with a potato masher until fairly pulverized. Add the pasta to the bowl and, if needed, some of the pasta water. Toss in the chicken, some crumbled pieces of bacon, avocado, blue cheese, basil, and parsley (reserve some for garnishing).
Serve in pasta bowls and garnish with the reserved bacon crumbles, blue cheese, and parsley.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 82-83
Grilled Steak with A Poached Egg and Zucchini Fritters
Steak
Zucchini Fritters
3/4 cup all-purpose flour
3/4 tsp. baking powder
2 eggs, beaten
1/4 cup milk
1 large zucchini
2 Tbsp. fresh thyme
1 jalapeño, seeded and finely diced
Salt/Pepper
3 Tbsp. unsalted butter
Sift the flour and baking soda together into a large bowl; make a well in the center. Add the eggs to the well, beat the eggs with a fork (being careful not to break the well), and gradually draw in the flour with a wooden spoon. Slowly add the milk to the mixture, stirring continuously to form a thick batter.
Meanwhile, use a box grater and shred the zucchini over paper towels placed in a bowl to absorb some of the the juices.
Add the zucchini, thyme, jalapeño, and salt & pepper (to taste) to the batter and mix thoroughly, for about a minute.
*If you want to prepare this in advance: stop here, cover the bowl, and leave in the refrigerator until ready to use (if the batter becomes too thick, add a few Tbsp. of milk to loosen the batter)
Preheat the oven to 250 degrees. Heat a tsp. of butter in a nonstick skillet over medium heat. Taking a Tbsp. of the batter, drop the batter into the pan (depending on the size of your pan, you may get anywhere from 3-6 in the skillet at a time); cook in batches for 2-3 minutes per side or until golden brown. Remove to a wire rack on a baking sheet and transfer to the oven to keep warm while finishing the rest of the fritters.
Poached Egg
1 Egg per Steak
Fill a small saucepan with water and bring to a gentle simmer/boil. Using a spoon, swirl the water to create a vortex of swirling water. As the water continues to swirl, crack and drop the egg into the water. Let the egg cook for 1-2 minutes; then, carefully remove the egg with a slotted spoon and place directly on top of the steak.
*Zucchini Fritter recipe courtesy of Good Food Made Simple: Healthy, p. 42
Zucchini Fritters
3/4 cup all-purpose flour
3/4 tsp. baking powder
2 eggs, beaten
1/4 cup milk
1 large zucchini
2 Tbsp. fresh thyme
1 jalapeño, seeded and finely diced
Salt/Pepper
3 Tbsp. unsalted butter
Sift the flour and baking soda together into a large bowl; make a well in the center. Add the eggs to the well, beat the eggs with a fork (being careful not to break the well), and gradually draw in the flour with a wooden spoon. Slowly add the milk to the mixture, stirring continuously to form a thick batter.
Meanwhile, use a box grater and shred the zucchini over paper towels placed in a bowl to absorb some of the the juices.
Add the zucchini, thyme, jalapeño, and salt & pepper (to taste) to the batter and mix thoroughly, for about a minute.
*If you want to prepare this in advance: stop here, cover the bowl, and leave in the refrigerator until ready to use (if the batter becomes too thick, add a few Tbsp. of milk to loosen the batter)
Preheat the oven to 250 degrees. Heat a tsp. of butter in a nonstick skillet over medium heat. Taking a Tbsp. of the batter, drop the batter into the pan (depending on the size of your pan, you may get anywhere from 3-6 in the skillet at a time); cook in batches for 2-3 minutes per side or until golden brown. Remove to a wire rack on a baking sheet and transfer to the oven to keep warm while finishing the rest of the fritters.
Poached Egg
1 Egg per Steak
Fill a small saucepan with water and bring to a gentle simmer/boil. Using a spoon, swirl the water to create a vortex of swirling water. As the water continues to swirl, crack and drop the egg into the water. Let the egg cook for 1-2 minutes; then, carefully remove the egg with a slotted spoon and place directly on top of the steak.
*Zucchini Fritter recipe courtesy of Good Food Made Simple: Healthy, p. 42
Sunday, April 27, 2014
Croque Monsieur Casserole
We haven't tried this yet, but look forward to having it this month. A quick request for the recipe already, so here it is! Pics will be posted after we make it. Enjoy!
1 day-old baguette (12 oz) cut into 20 slices (toast lightly if bread is fresh)
2 tbsp. butter, melted
2 tbsp. Dijon mustard
9 oz. Gruyere, shredded
8 oz. thinly sliced black forest ham
4 eggs
1.25 C. whole milk
Salt/Pepper
Chop half the bread into 1/2-inch pieces. In a bowl, toss with the melted butter.
Spread mustard over remaining bread and arrange, overlapping slightly, in a greased 2-qt. baking dish. Sprinkle 1/2 C. of cheese on top. Fold ham slices in half and arrange in an even layer over bread. Top with half of the remaining cheese. Sprinkle with the chopped bread and remaining cheese.
In a bowl, whisk the eggs and milk; season. Pour over the casserole and let stand at room temperature for 30 minutes.
Position a rack in the upper third of the oven; preheat to 400 degrees. Bake until casserole puffs and top is golden-brown, about 30 minutes. Let cool for 5 minutes before serving.
*Recipe from Everyday with Rachael Ray "The New Casseroles" magazine insert.
1 day-old baguette (12 oz) cut into 20 slices (toast lightly if bread is fresh)
2 tbsp. butter, melted
2 tbsp. Dijon mustard
9 oz. Gruyere, shredded
8 oz. thinly sliced black forest ham
4 eggs
1.25 C. whole milk
Salt/Pepper
Chop half the bread into 1/2-inch pieces. In a bowl, toss with the melted butter.
Spread mustard over remaining bread and arrange, overlapping slightly, in a greased 2-qt. baking dish. Sprinkle 1/2 C. of cheese on top. Fold ham slices in half and arrange in an even layer over bread. Top with half of the remaining cheese. Sprinkle with the chopped bread and remaining cheese.
In a bowl, whisk the eggs and milk; season. Pour over the casserole and let stand at room temperature for 30 minutes.
Position a rack in the upper third of the oven; preheat to 400 degrees. Bake until casserole puffs and top is golden-brown, about 30 minutes. Let cool for 5 minutes before serving.
*Recipe from Everyday with Rachael Ray "The New Casseroles" magazine insert.
Saturday, April 26, 2014
May 2014
20 more days of school ... I think I can, I think I can ... there's certainly a light at the end of the tunnel and it's getting brighter. That's about all we can say right now. Both of us are completely worn out and trying to keep our heads above water. But, we'll make it.
But, never fear, we're still eating. Many of the chosen recipes this month are new (some repeats) and our next attempt to continue to clean out the deep freeze.
Don't forget to check out our new restaurant blog at www.restaurantreviewskc.blogspot.com and see what we have to say about our dining out experiences.
Here's what we're having for dinner this month:
1 - Open
2 - 1st Fridays - Webster House - Lyric Opera (Die Fledermaus)
3 - Grilled Sirloin and blue cheese pizza
4 - Snack Night
5 - Gazpacho Pasta
6 - Pork coated in aged jack cheese crust
7 - AP Dinner - Chicken Fajita Salad w/ Poblano-Buttermilk Dressing*
8 - Croque Monsieur Casserole
9 - Fajita Chilequiles Casserole
10 - Melted Brie & Bacon pizza
11 - Mother's Day - Open
12 - Stuffed Eggplants
13 - Sausage-noodle bake
14 - Farmer's Salad
15 - Fried Mozzarella steaks with crispy salami
16 - Turkey burgers with garlic, black pepper, and parmesan sauce and roasted tomatoes with basil and balsamic drizzle
17 - The Jacobson - Spinning Tree Theatre "A Little Night Music"
18 - Snack Night
19 - Cobb Pasta Toss
20 - Cheese Tortellini Pantry Pasta
21 - Sausage Rolls with Spinach Salad
22 - Chicken Schnitzel
23 - LAST DAY OF SCHOOL!! - Open
24 - Celebration Dinner - Westside Local
25 - WCHS Graduation - Open
26 - Memorial Day - Open
27 - Celebration Dinner of last work day - EBT
28 - Cashew-Pesto Pasta
29 - Groupon Night - Blanc Burger
30 - Dial Family TACO Night
31 - CHER at Sprint Center
*Recipe included on the blog ... somewhere ... look at pictures on right side & click on it to see recipe.
But, never fear, we're still eating. Many of the chosen recipes this month are new (some repeats) and our next attempt to continue to clean out the deep freeze.
Don't forget to check out our new restaurant blog at www.restaurantreviewskc.blogspot.com and see what we have to say about our dining out experiences.
Here's what we're having for dinner this month:
1 - Open
2 - 1st Fridays - Webster House - Lyric Opera (Die Fledermaus)
3 - Grilled Sirloin and blue cheese pizza
4 - Snack Night
5 - Gazpacho Pasta
6 - Pork coated in aged jack cheese crust
7 - AP Dinner - Chicken Fajita Salad w/ Poblano-Buttermilk Dressing*
8 - Croque Monsieur Casserole
9 - Fajita Chilequiles Casserole
10 - Melted Brie & Bacon pizza
11 - Mother's Day - Open
12 - Stuffed Eggplants
13 - Sausage-noodle bake
14 - Farmer's Salad
15 - Fried Mozzarella steaks with crispy salami
16 - Turkey burgers with garlic, black pepper, and parmesan sauce and roasted tomatoes with basil and balsamic drizzle
17 - The Jacobson - Spinning Tree Theatre "A Little Night Music"
18 - Snack Night
19 - Cobb Pasta Toss
20 - Cheese Tortellini Pantry Pasta
21 - Sausage Rolls with Spinach Salad
22 - Chicken Schnitzel
23 - LAST DAY OF SCHOOL!! - Open
24 - Celebration Dinner - Westside Local
25 - WCHS Graduation - Open
26 - Memorial Day - Open
27 - Celebration Dinner of last work day - EBT
28 - Cashew-Pesto Pasta
29 - Groupon Night - Blanc Burger
30 - Dial Family TACO Night
31 - CHER at Sprint Center
*Recipe included on the blog ... somewhere ... look at pictures on right side & click on it to see recipe.
Friday, April 18, 2014
NEW Blog - Restaurant Reviews!
We've started a new blog - solely dedicated to restaurant reviews in the Kansas City area (& beyond).
Check it out at www.restaurantreviewskc.blogspot.com!
It's just getting started, so it's not pretty or anything yet, but we'll get some pictures of great food & helpful hints posted soon!
Happy dining out!
Check it out at www.restaurantreviewskc.blogspot.com!
It's just getting started, so it's not pretty or anything yet, but we'll get some pictures of great food & helpful hints posted soon!
Happy dining out!
April 2014
Well, we're halfway through April and just now updating our menu. It's the end-of-the-year stretch for us ... along with planning our wedding this summer & making sure we got all the invitations out (what a hassle). But, it's done and we're back on track. Thank goodness for a 3-day weekend to catch up on our lives and not just be bogged down with other stuff!
Lots of leftovers this month ... 1) we have them, and 2) we're busy and need the break from cooking.
So, here's what we're having for dinner:
1 - Leftovers
2 - Cheeseburger Meatloaf*
3 - Leftovers
4 - First Friday ... Christopher Elbow Chocolates & dinner at Nica's
5 - Westside Local ... Musical Theatre Heritage "Bernstein's Broadway"
6 - Grill out ... in the rain ...
7 - Warm Tortellini Salad*
8 - Papa John's ... one of those days ...
9 - BBQ Chicken Quesadillas*
10 - Sausage & Zucchini Rice*
11 - Paul's Happy Hour w/ Staff ... Tim had Wing Lee Chinese take-out
12 - "Beefy" Tex-Mex Stir-Fry*
13 - Grilled Avocado Salad*
14 - Pantry Pasta (chicken alfredo)
15 - Leftovers
16 - Paul's Birthday Dinner #1 - Michael Smith
17 - Paul's Birthday Dinner #2 - Webster House
18 - Paul's Birthday Dinner #3 - Renee Kelly's Harvest
19 - Chicken Cutlets with Sausage & Zucchini & Tipsy Gravy
20 - EASTER! Ham, Brussels Sprouts, Avocado/Tomato Salad
21 - Chipotle-Lime Shrimp Burgers & Sweet Potato Fries
22 - Leftovers
23 - Fried Rice w/ Chorizo
24 - Ham, Spinach, & Mushroom Pasta w/ Pesto
25 - Taco Night
26 - Open
27 - Chicken Nuggets Snack Night
28 - Claire's Carbonara w/ Smoke Duck
29 - Leftovers
30 - BRGR ... KCREP "A Little More Alive"
*Published on blog ... somewhere! Check the pictures to your right and click on it to get direct link to the recipe.
Lots of leftovers this month ... 1) we have them, and 2) we're busy and need the break from cooking.
So, here's what we're having for dinner:
1 - Leftovers
2 - Cheeseburger Meatloaf*
3 - Leftovers
4 - First Friday ... Christopher Elbow Chocolates & dinner at Nica's
5 - Westside Local ... Musical Theatre Heritage "Bernstein's Broadway"
6 - Grill out ... in the rain ...
7 - Warm Tortellini Salad*
8 - Papa John's ... one of those days ...
9 - BBQ Chicken Quesadillas*
10 - Sausage & Zucchini Rice*
11 - Paul's Happy Hour w/ Staff ... Tim had Wing Lee Chinese take-out
12 - "Beefy" Tex-Mex Stir-Fry*
13 - Grilled Avocado Salad*
14 - Pantry Pasta (chicken alfredo)
15 - Leftovers
16 - Paul's Birthday Dinner #1 - Michael Smith
17 - Paul's Birthday Dinner #2 - Webster House
18 - Paul's Birthday Dinner #3 - Renee Kelly's Harvest
19 - Chicken Cutlets with Sausage & Zucchini & Tipsy Gravy
20 - EASTER! Ham, Brussels Sprouts, Avocado/Tomato Salad
21 - Chipotle-Lime Shrimp Burgers & Sweet Potato Fries
22 - Leftovers
23 - Fried Rice w/ Chorizo
24 - Ham, Spinach, & Mushroom Pasta w/ Pesto
25 - Taco Night
26 - Open
27 - Chicken Nuggets Snack Night
28 - Claire's Carbonara w/ Smoke Duck
29 - Leftovers
30 - BRGR ... KCREP "A Little More Alive"
*Published on blog ... somewhere! Check the pictures to your right and click on it to get direct link to the recipe.
Sunday, March 2, 2014
March 2014
Hey! Look at us getting a month posted when we actually made the menu! We're starting to finally find some time (as we're watching it snow us in again) to get some more things caught up on the blog.
Let's see ...Tim is busy finishing up the debate season (only 2 (very busy) weekends left!) and Paul is putting in plenty of overtime getting his lessons finished for the week. Looks like he's finally caught up to a spot where he can begin using things from last year, so hopefully that will start making things a bit easier for him. Tim's school is hosting state competition for debate this month, so that means we're hosting the hospitality room. You should totally come judge & we'll feed you!
This month, we are in DESPERATE need to clean out the freezer and pantry, so that's what we're doing. Not trying anything new this month; instead, we're really pulling out some old favorites and trying to make a dent in the deep freeze (so Tim can fill it right back up). Actually, that's a lie. We're going to attempt roast. Tim hates roast - seriously hates it. It's a texture thing with soggy carrots and just, well, it's grossing him out just typing this. This should be interesting. If you have any helpful suggestions on how it can not be so gross, or a great recipe you think we should use, feel free to comment below!
This is also a heavy theatre month for us, so we've got quite a few dinners out and about, open nights to catch up on missed meals, and so much to do! Thank goodness both of us have spring break this month (at different times) so we can possibly get things done without the other one here to distract or delay (Tim's really good at this ... the procrastination/distraction part, not so much the getting things done part).
It looks like we're having a lot of recipes this month that we enjoy but haven't included on the blog yet. Perhaps during that spring break time we might be able to get some of them posted. But, then we go back to the procrastination part ...
So, here's what we're having for dinner this month:
1 - kielbasa and onion pizza*
2 - pumpkin chipotle pasta
3 - potato and leek soup
4 - red beans and rice*
5 - Bristol happy hour ... KC REP "When I Come to Die"
6 - chicken and spicy peanut salad*
7 - open (db8)
8 - open (db8)
9 - chicken fingers and chips
10 - Affare happy hour ... Egads! "Godspell"
11 - butternut squash soup
12 - open (db8 tournament shopping)
13 - open (db8 tournament shopping/prep)
14 - DB8 tournament hospitality room
15 - DB8 tournament hospitality room
16 - She & Her Productions "Jekyll & Hyde" ... Cafe Trio
17 - corned beef and cabbage
18 - shrimp and grits with fried okra*
19 - ham and asparagus lasagna*
20 - grilled chicken soft tacos with scallion dressing*
21 - Affare happy hour ... Lyric Opera "la boheme"
22 - Blanc Burger ... Kathy Griffin
23 - roast with potatoes and carrots
24 - pistachio crusted pork chops with risotto
25 - potato casserole with sausage
26 - Zocalo ... KC REP "Vonya and Sonia and Masha and Spike"
27 - gnocchi with asparagus, shrimp, and pesto
28 - bbq chicken pizza
29 - Ponaks ... Heartland Men's Chorus Concert
30 - indoor/outdoor grill - steak, brats, and pasta salad
31 - skillet chicken and brussels sprouts
*Recipe included on the blog
Let's see ...Tim is busy finishing up the debate season (only 2 (very busy) weekends left!) and Paul is putting in plenty of overtime getting his lessons finished for the week. Looks like he's finally caught up to a spot where he can begin using things from last year, so hopefully that will start making things a bit easier for him. Tim's school is hosting state competition for debate this month, so that means we're hosting the hospitality room. You should totally come judge & we'll feed you!
This month, we are in DESPERATE need to clean out the freezer and pantry, so that's what we're doing. Not trying anything new this month; instead, we're really pulling out some old favorites and trying to make a dent in the deep freeze (so Tim can fill it right back up). Actually, that's a lie. We're going to attempt roast. Tim hates roast - seriously hates it. It's a texture thing with soggy carrots and just, well, it's grossing him out just typing this. This should be interesting. If you have any helpful suggestions on how it can not be so gross, or a great recipe you think we should use, feel free to comment below!
This is also a heavy theatre month for us, so we've got quite a few dinners out and about, open nights to catch up on missed meals, and so much to do! Thank goodness both of us have spring break this month (at different times) so we can possibly get things done without the other one here to distract or delay (Tim's really good at this ... the procrastination/distraction part, not so much the getting things done part).
It looks like we're having a lot of recipes this month that we enjoy but haven't included on the blog yet. Perhaps during that spring break time we might be able to get some of them posted. But, then we go back to the procrastination part ...
So, here's what we're having for dinner this month:
1 - kielbasa and onion pizza*
2 - pumpkin chipotle pasta
3 - potato and leek soup
4 - red beans and rice*
5 - Bristol happy hour ... KC REP "When I Come to Die"
6 - chicken and spicy peanut salad*
7 - open (db8)
8 - open (db8)
9 - chicken fingers and chips
10 - Affare happy hour ... Egads! "Godspell"
11 - butternut squash soup
12 - open (db8 tournament shopping)
13 - open (db8 tournament shopping/prep)
14 - DB8 tournament hospitality room
15 - DB8 tournament hospitality room
16 - She & Her Productions "Jekyll & Hyde" ... Cafe Trio
17 - corned beef and cabbage
18 - shrimp and grits with fried okra*
19 - ham and asparagus lasagna*
20 - grilled chicken soft tacos with scallion dressing*
21 - Affare happy hour ... Lyric Opera "la boheme"
22 - Blanc Burger ... Kathy Griffin
23 - roast with potatoes and carrots
24 - pistachio crusted pork chops with risotto
25 - potato casserole with sausage
26 - Zocalo ... KC REP "Vonya and Sonia and Masha and Spike"
27 - gnocchi with asparagus, shrimp, and pesto
28 - bbq chicken pizza
29 - Ponaks ... Heartland Men's Chorus Concert
30 - indoor/outdoor grill - steak, brats, and pasta salad
31 - skillet chicken and brussels sprouts
*Recipe included on the blog
Monday, February 17, 2014
Tuna Noodle Casserole
Paul and I both have ever "enjoyed" tuna noodle casserole, so when this recipe said "Never had it? Try it, trust me. Had it? Try this one, trust me" well, needless to say, we had to try it. And we are SO glad we did. This is outstanding! Try it - you'll like it!
Tuna Noodle Casserole
For the Noodles:
2 Tbsp. unsalted Butter
Salt
4 C. Egg Noodles
16 ounces canned Albacore Tuna in Oil, drained and flaked
10 ounces frozen peas, thawed and rinsed (we omitted these in exchange for fresh green beans)
4 ounces sharp Cheddar cheese, shredded
4 ounces Irish Cheddar cheese, shredded (it makes a difference, don't just go all sharp cheese)
For the Sauce:
2 Tbsp. unsalted Butter
1 Tbsp. EVOO
1/2 tsp. dried Thyme
1/2 C. chopped Onion
Salt/Pepper
8 ounces Baby Bella Mushrooms, sliced
4 tsp. Worcestershire sauce
1 Tbsp. Horseradish
2 Tbsp. all-purpose Flour
1.5 C. Chicken Stock
2 C. Heavy Cream
For the Topping:
3 C. Panko
3-4 Tbsp. EVOO
Salt/Pepper
Butter a 9x13 baking dish. Preheat oven to 350 degrees. Bring a large pot of salted water to a boil and cook the egg noodles until al dente according to package directions. (Since we hate peas, we blanched the fresh green beans with the pasta noodles when close to al dente. We then proceeded with draining and mixing as directed with noodles and green beans together). Drain and immediately place noodles in a colander submerged in a large bowl of ice water. Once cooled, drain and pour the pasta into a large bowl with the tuna, (peas), and both cheeses. Mix thoroughly.
In a large straight-sided pan over medium-high heat, combine the butter, EVOO, thyme, onion, a pinch of salt, & a few grinds of pepper. Cook until the onion is tender. Then add the mushrooms and cook until tender and darkened (approx. 10 minutes total). Add the Worcestershire sauce, horseradish, and sprinkle the flour over the pan. Stir and cook 1 minute more. Raise the heat and add the stock. Cook until it thickens, then stir in the heavy cream. Simmer about 4 minutes more. Taste and season with salt/pepper if needed. Stir into the prepared noodles and pour into the prepared dish.
In a small bowl, combine the panko, 3 Tbsp. EVOO, a pinch of salt, and a few grinds of pepper. Stir until the crumbs evenly soak up the oil, adding more oil if needed (but don't saturate). Sprinkle evenly over the top of the dish and bake uncovered until the top is golden brown (approximately 35 minutes).
Recipe courtesy of Sunny's Kitchen, 2013. p. 155.
Tuna Noodle Casserole
For the Noodles:
2 Tbsp. unsalted Butter
Salt
4 C. Egg Noodles
16 ounces canned Albacore Tuna in Oil, drained and flaked
10 ounces frozen peas, thawed and rinsed (we omitted these in exchange for fresh green beans)
4 ounces sharp Cheddar cheese, shredded
4 ounces Irish Cheddar cheese, shredded (it makes a difference, don't just go all sharp cheese)
For the Sauce:
2 Tbsp. unsalted Butter
1 Tbsp. EVOO
1/2 tsp. dried Thyme
1/2 C. chopped Onion
Salt/Pepper
8 ounces Baby Bella Mushrooms, sliced
4 tsp. Worcestershire sauce
1 Tbsp. Horseradish
2 Tbsp. all-purpose Flour
1.5 C. Chicken Stock
2 C. Heavy Cream
For the Topping:
3 C. Panko
3-4 Tbsp. EVOO
Salt/Pepper
Butter a 9x13 baking dish. Preheat oven to 350 degrees. Bring a large pot of salted water to a boil and cook the egg noodles until al dente according to package directions. (Since we hate peas, we blanched the fresh green beans with the pasta noodles when close to al dente. We then proceeded with draining and mixing as directed with noodles and green beans together). Drain and immediately place noodles in a colander submerged in a large bowl of ice water. Once cooled, drain and pour the pasta into a large bowl with the tuna, (peas), and both cheeses. Mix thoroughly.
In a large straight-sided pan over medium-high heat, combine the butter, EVOO, thyme, onion, a pinch of salt, & a few grinds of pepper. Cook until the onion is tender. Then add the mushrooms and cook until tender and darkened (approx. 10 minutes total). Add the Worcestershire sauce, horseradish, and sprinkle the flour over the pan. Stir and cook 1 minute more. Raise the heat and add the stock. Cook until it thickens, then stir in the heavy cream. Simmer about 4 minutes more. Taste and season with salt/pepper if needed. Stir into the prepared noodles and pour into the prepared dish.
In a small bowl, combine the panko, 3 Tbsp. EVOO, a pinch of salt, and a few grinds of pepper. Stir until the crumbs evenly soak up the oil, adding more oil if needed (but don't saturate). Sprinkle evenly over the top of the dish and bake uncovered until the top is golden brown (approximately 35 minutes).
Recipe courtesy of Sunny's Kitchen, 2013. p. 155.
Spicy Garlic-Studded Meatloaf
For the garlic:
12 garlic cloves, peeled
1 Tbsp. Unsalted Butter
Salt
For the Spicy Ketchup:
1.5 C. Ketchup
1.5 tsp. Apple Cider Vinegar
2 Tbsp. Sriracha Hot Chili Sauce
For the Meatloaf:
1 Egg
2 tsp. Salt
1/2 tsp. Pepper
1 tsp. Sweet Paprika
2 Tbsp. Worcestershire Sauce
8-10 sprigs fresh Thyme, leaves stripped, chopped
1/2 C. chopped Onion
1 Scallion
1 lb. Ground Turkey
1 lb. Ground Beef Chuck (80/20); we used Ground Chicken instead
3 slices Potato Bread, lightly toasted, cut into 1/4 inch cubes
Preheat oven to 375 degrees. Trim a thin sliver off each end of the garlic cloves and discard. In a small pan over medium heat, melt the butter with a pinch of salt. Add the garlic and cook on one side until golden. Flip and cook on the other side. Goal is to put color on the garlic, not cook them through. Remove from the heat.
In a medium bowl, stir together the ketchup, vinegar, and sriracha. Set aside.
Whisk the egg in a large bowl, whisk in salt, pepper, and paprika until smooth. Add the Worcestershire, thyme, onion, scallion, and 1/2 C. of the ketchup sauce. Stir to combine. With your fingers, gently crumble in the turkey and beef. Add half the crumbled chuck to the bowl, then some bread, some turkey, more bread, and repeat until done. Add the reserved garlic cloves, and gently mix the meatloaf, bringing the egg mixture from the bottom to the top while turning the bowl with the other hand until everything is gently combined. Transfer the meat mixture to a 9x5inch loaf pan and flatten the top. Pour the remaining spicy ketchup on top and spread evenly.
Bake the meatloaf, uncovered, for 50 minutes. Remove and rest for 10 minutes. Over the sink, tilt the loaf pan slowly to one corner to drain the excess fat and juices (meatloaf will still be juicy if you are sure to let it rest). Slice 1-inch think portions and serve.
Recipe from Sunny's Kitchen, 2013. p. 134-5.
12 garlic cloves, peeled
1 Tbsp. Unsalted Butter
Salt
For the Spicy Ketchup:
1.5 C. Ketchup
1.5 tsp. Apple Cider Vinegar
2 Tbsp. Sriracha Hot Chili Sauce
For the Meatloaf:
1 Egg
2 tsp. Salt
1/2 tsp. Pepper
1 tsp. Sweet Paprika
2 Tbsp. Worcestershire Sauce
8-10 sprigs fresh Thyme, leaves stripped, chopped
1/2 C. chopped Onion
1 Scallion
1 lb. Ground Turkey
1 lb. Ground Beef Chuck (80/20); we used Ground Chicken instead
3 slices Potato Bread, lightly toasted, cut into 1/4 inch cubes
Preheat oven to 375 degrees. Trim a thin sliver off each end of the garlic cloves and discard. In a small pan over medium heat, melt the butter with a pinch of salt. Add the garlic and cook on one side until golden. Flip and cook on the other side. Goal is to put color on the garlic, not cook them through. Remove from the heat.
In a medium bowl, stir together the ketchup, vinegar, and sriracha. Set aside.
Whisk the egg in a large bowl, whisk in salt, pepper, and paprika until smooth. Add the Worcestershire, thyme, onion, scallion, and 1/2 C. of the ketchup sauce. Stir to combine. With your fingers, gently crumble in the turkey and beef. Add half the crumbled chuck to the bowl, then some bread, some turkey, more bread, and repeat until done. Add the reserved garlic cloves, and gently mix the meatloaf, bringing the egg mixture from the bottom to the top while turning the bowl with the other hand until everything is gently combined. Transfer the meat mixture to a 9x5inch loaf pan and flatten the top. Pour the remaining spicy ketchup on top and spread evenly.
Bake the meatloaf, uncovered, for 50 minutes. Remove and rest for 10 minutes. Over the sink, tilt the loaf pan slowly to one corner to drain the excess fat and juices (meatloaf will still be juicy if you are sure to let it rest). Slice 1-inch think portions and serve.
Recipe from Sunny's Kitchen, 2013. p. 134-5.
Spiced Chickpea & Spinach Soup
1 Tbsp. Vegetable Oil
1 Onion, finely chopped
2 cloves Garlic, crushed
1 tsp. whole Cumin Seeds (we didn't have this, so we used cumin powder - just as good)
2 tsp. medium Curry Powder
1 tsp. hot Chili Powder
1 (15-ounce) can chickpeas, rinsed & drained
1 (14.5-ounce) can diced tomatoes
2 C. Vegetable stock
3.5 C. chopped spinach (thawed if frozen); we used fresh
Salt/Pepper
Mint Dressing:
1/2 C. plain Greek yogurt
2 Tbsp. Mint leaves, finely chopped
Heat oil in saucepan over medium heat. Add the onion and saute for 5 minutes, until starting to soften. Add the garlic, cumin seeds, curry powder, and chili powder. Cook for 1 minute stirring continuously. Add the chickpeas, tomatoes, and stock and season with salt and pepper. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.
Meanwhile, in a bowl, mix the yogurt and mint leaves. Season with salt and pepper and mix again. Cover and chill until ready to serve.
Finally, stir in the spinach into the soup and cook for an additional 1-2 minutes, or until the spinach has wilted. Serve with a little of the mint dressing drizzled over the soup.
Recipe from Good Food Made Simple: Soup. p. 28.
1 Onion, finely chopped
2 cloves Garlic, crushed
1 tsp. whole Cumin Seeds (we didn't have this, so we used cumin powder - just as good)
2 tsp. medium Curry Powder
1 tsp. hot Chili Powder
1 (15-ounce) can chickpeas, rinsed & drained
1 (14.5-ounce) can diced tomatoes
2 C. Vegetable stock
3.5 C. chopped spinach (thawed if frozen); we used fresh
Salt/Pepper
Mint Dressing:
1/2 C. plain Greek yogurt
2 Tbsp. Mint leaves, finely chopped
Heat oil in saucepan over medium heat. Add the onion and saute for 5 minutes, until starting to soften. Add the garlic, cumin seeds, curry powder, and chili powder. Cook for 1 minute stirring continuously. Add the chickpeas, tomatoes, and stock and season with salt and pepper. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.
Meanwhile, in a bowl, mix the yogurt and mint leaves. Season with salt and pepper and mix again. Cover and chill until ready to serve.
Finally, stir in the spinach into the soup and cook for an additional 1-2 minutes, or until the spinach has wilted. Serve with a little of the mint dressing drizzled over the soup.
Recipe from Good Food Made Simple: Soup. p. 28.
Chorizo & Kale Soup
3 Tbsp EVOO, plus extra for drizzling
1 Onion, finely chopped
2 cloves garlic, finely chopped
8 Yukon Gold, red skin, or white round potatoes (2 lb.), diced
6 C. vegetable stock
4 oz. (precooked sausage) chorizo, thinly sliced
7 C. shredded kale (1 lb.)
Salt/Pepper
In a large saucepan, heat 1 Tbsp. EVOO. Add the chorizo and cook over low heat, turning occasionally for a few minutes until the fat runs & chorizo is crisp in texture. Remove the chorizo with a slotted spoon and drain on a paper towel. Add 1 Tbsp. EVOO into saucepan. Add the onion and garlic and cook over low heat, stirring occasionally for approximately 5 minutes, until softened. Add the potatoes and cook another 3 minutes. Increase the heat to medium, pour in the stock, and bring to a boil. Reduce heat, cover, and cook for 10 minutes.
Remove the pan of soup from the heat and mash the potatoes. Return to the heat, add the kale and bring back to a boil. Reduce the heat and simmer for 5-6 minutes until tender. Remove the pan from the heat and mash the potatoes again. Stir in the chorizo, season with salt and pepper, and ladle into bowls. Drizzle with a little oil (if you'd like) and serve immediately.
*Original recipe from Good Food Made Simple: Soup. p. 58.
1 Onion, finely chopped
2 cloves garlic, finely chopped
8 Yukon Gold, red skin, or white round potatoes (2 lb.), diced
6 C. vegetable stock
4 oz. (precooked sausage) chorizo, thinly sliced
7 C. shredded kale (1 lb.)
Salt/Pepper
In a large saucepan, heat 1 Tbsp. EVOO. Add the chorizo and cook over low heat, turning occasionally for a few minutes until the fat runs & chorizo is crisp in texture. Remove the chorizo with a slotted spoon and drain on a paper towel. Add 1 Tbsp. EVOO into saucepan. Add the onion and garlic and cook over low heat, stirring occasionally for approximately 5 minutes, until softened. Add the potatoes and cook another 3 minutes. Increase the heat to medium, pour in the stock, and bring to a boil. Reduce heat, cover, and cook for 10 minutes.
Remove the pan of soup from the heat and mash the potatoes. Return to the heat, add the kale and bring back to a boil. Reduce the heat and simmer for 5-6 minutes until tender. Remove the pan from the heat and mash the potatoes again. Stir in the chorizo, season with salt and pepper, and ladle into bowls. Drizzle with a little oil (if you'd like) and serve immediately.
*Original recipe from Good Food Made Simple: Soup. p. 58.
Cheese & Bacon Soup
We had high hopes for a ton of soups in January and February, but many of the scheduled soups got pushed back due to rescheduled activities and such. But, we did have a few soups that were absolutely awesome, and we wanted to share them with you.
Cheese & Bacon Soup
2 Tbsp. butter
2 cloves garlic, finely chopped
1 large onion, thinly sliced
8 ounces smoked lean bacon, chopped (we used chopped pancetta)
2 large leeks, trimmed and thinly sliced
2 Tbsp. all-purpose flour
4 C. vegetable stock
4 Yukon gold potatoes, chopped
1/2 C. heavy cream
2.5 C. shredded cheddar cheese (plus extra for garnish)
Salt/Pepper
Melt butter in a large saucepan over medium heat. Add the garlic and onion and cook, stirring for about 3 minutes, until slightly softened. Add the chopped bacon and leeks and cook for an additional 3 minutes, stirring.
In a bowl, mix the flour with enough stock to make a smooth paste, then stir it into the pan. Cook, stirring, for 2 minutes. Pour in the remaining stock, then add the potatoes. Season with salt and pepper. Bring the soup to a boil, then lower the heat and simmer gently for 25 minutes, until the potatoes are tender and cooked through.
Stir in the cream and cook for 5 minutes, then gradually stir in the cheese until melted. Ladle into warm bowls. Garnish with shredded cheddar cheese and serve immediately.
Recipe from Good Food Made Simple: Soup. p.158
Cheese & Bacon Soup
2 Tbsp. butter
2 cloves garlic, finely chopped
1 large onion, thinly sliced
8 ounces smoked lean bacon, chopped (we used chopped pancetta)
2 large leeks, trimmed and thinly sliced
2 Tbsp. all-purpose flour
4 C. vegetable stock
4 Yukon gold potatoes, chopped
1/2 C. heavy cream
2.5 C. shredded cheddar cheese (plus extra for garnish)
Salt/Pepper
Melt butter in a large saucepan over medium heat. Add the garlic and onion and cook, stirring for about 3 minutes, until slightly softened. Add the chopped bacon and leeks and cook for an additional 3 minutes, stirring.
In a bowl, mix the flour with enough stock to make a smooth paste, then stir it into the pan. Cook, stirring, for 2 minutes. Pour in the remaining stock, then add the potatoes. Season with salt and pepper. Bring the soup to a boil, then lower the heat and simmer gently for 25 minutes, until the potatoes are tender and cooked through.
Stir in the cream and cook for 5 minutes, then gradually stir in the cheese until melted. Ladle into warm bowls. Garnish with shredded cheddar cheese and serve immediately.
Recipe from Good Food Made Simple: Soup. p.158
Valentine's Dinner Surprise
So Tim was off on Valentine's Day and Paul had to work, so as a surprise, Tim made dinner. If you're looking for an extra-special surprise, this meal was not terribly difficult to make, but was absolutely delicious and packed a great punch!
FYI - Paul was completely surprised to see dinner ready when he walked in the door.
Helpful hint: Prep dessert first (soufflé can sit in fridge until ready to heat).
MAIN COURSE:
Pork Chops with Wine & Garlic
6 whole pork chops
2 Tbsp Garlic EVOO
3 Tbsp Butter
Salt/Pepper
1.5 C Red Wine
1/2 C Beef Broth (more if needed)
1 Bay leaf
1 Tbsp. Balsamic Vinegar
2 whole heads of garlic (18+ whole peeled cloves of garlic)
Heat oil and 2 Tbsp. butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them on both sides until they are golden (approx. 2 minutes per side). Remove from skillet and set aside. Don't worry too much about them being completely cooked (they'll have time later to cook through - main focus right now is a good sear).
Reduce heat to medium-high and throw in the whole garlic cloves. Stir them around and cook for several minutes until golden brown. Pour in the red wine and add the bay leaf. Stir around and let it reduce (raise heat if necessary). Cook sauce for several minutes (until reduced and thick).
Stir in the beef broth (add more if it needs the liquid) and add the chops back in to the liquid (arrange them so that they're swimming in the sauce). Allow the chops to cook in the liquid a few minutes then pour in the balsamic vinegar. Stir to distribute, cook a few more minutes, until the pork chops are done.
Remove the chops from the pan once more, let the sauce reduce more (if needed) until it is very thick and rich. Garlic should be soft. Swirl in 1 Tbsp. butter and sprinkle with salt and pepper.
Arrange pork chops on a platter, pour the whole skillet of sauce (including garlic) over the top.
(Original recipe from Pioneer Woman)
SIDE:
Mediterranean Salad
1 can (14.5 oz) Hunt's Diced Tomatoes with Basil, Garlic, & Oregano, undrained
1 Tbsp. balsamic vinegar
1 pkg (10 oz) mixed salad greens
3 Tbsp. chopped ripe olives
1/4 C. chopped green onions
1/4 C. crumbled feta cheese
Stir together undrained tomatoes and balsamic vinegar in a large bowl. Add the salad greens and toss to combine. Divide salad among plates. Top with olives, onions, and cheese.
(Original recipe from readyseteat.com)
DESSERT:
Chocolate Soufflés
2 Tbsp. butter, plus more for coating ramekins
1/4 C. granulated sugar, plus more for coating ramekins
8 oz. good quality dark chocolate, chopped
7 eggs, separated
Pinch of Salt
Melted vanilla bean ice cream (for serving)
Preheat oven to 350 degrees.
Butter 6 ramekins (or 1 large soufflé dish) and coat with the granulated sugar, tapping the side of the ramekins while upside down to remove any excess sugar. Heat the chocolate and butter in a glass bowl over simmering water in a double boiler until blended, stirring occasionally. When blended, remove the bowl from the double boiler.
Using a hand mixer, beat the egg whites with a pinch of salt in a mixing bowl until soft peaks form. Add the 1/3 C. granulated sugar gradually, beating constantly until stiff peaks form. In a small bowl, whisk the egg yolks until slightly paler in color. Add the whisked egg yolks to the melted chocolate mixture, then fold in the egg whites.
Spoon (or pipe) the chocolate mixture into the prepared ramekins and arrange them on a baking sheet. Carefully put them in the middle of the oven and bake until the soufflés are risen and cooked, about 18-25 minutes. Remove the soufflés from the oven and serve immediately with melted vanilla bean ice cream, in a pitcher, to be poured over the soufflés.
(Original recipe from Food Network's 5-Ingredient Fix with Claire Robinson, 2010)
FYI - Paul was completely surprised to see dinner ready when he walked in the door.
Helpful hint: Prep dessert first (soufflé can sit in fridge until ready to heat).
MAIN COURSE:
Pork Chops with Wine & Garlic
6 whole pork chops
2 Tbsp Garlic EVOO
3 Tbsp Butter
Salt/Pepper
1.5 C Red Wine
1/2 C Beef Broth (more if needed)
1 Bay leaf
1 Tbsp. Balsamic Vinegar
2 whole heads of garlic (18+ whole peeled cloves of garlic)
Heat oil and 2 Tbsp. butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them on both sides until they are golden (approx. 2 minutes per side). Remove from skillet and set aside. Don't worry too much about them being completely cooked (they'll have time later to cook through - main focus right now is a good sear).
Reduce heat to medium-high and throw in the whole garlic cloves. Stir them around and cook for several minutes until golden brown. Pour in the red wine and add the bay leaf. Stir around and let it reduce (raise heat if necessary). Cook sauce for several minutes (until reduced and thick).
Stir in the beef broth (add more if it needs the liquid) and add the chops back in to the liquid (arrange them so that they're swimming in the sauce). Allow the chops to cook in the liquid a few minutes then pour in the balsamic vinegar. Stir to distribute, cook a few more minutes, until the pork chops are done.
Remove the chops from the pan once more, let the sauce reduce more (if needed) until it is very thick and rich. Garlic should be soft. Swirl in 1 Tbsp. butter and sprinkle with salt and pepper.
Arrange pork chops on a platter, pour the whole skillet of sauce (including garlic) over the top.
(Original recipe from Pioneer Woman)
SIDE:
Mediterranean Salad
1 can (14.5 oz) Hunt's Diced Tomatoes with Basil, Garlic, & Oregano, undrained
1 Tbsp. balsamic vinegar
1 pkg (10 oz) mixed salad greens
3 Tbsp. chopped ripe olives
1/4 C. chopped green onions
1/4 C. crumbled feta cheese
Stir together undrained tomatoes and balsamic vinegar in a large bowl. Add the salad greens and toss to combine. Divide salad among plates. Top with olives, onions, and cheese.
(Original recipe from readyseteat.com)
DESSERT:
Chocolate Soufflés
2 Tbsp. butter, plus more for coating ramekins
1/4 C. granulated sugar, plus more for coating ramekins
8 oz. good quality dark chocolate, chopped
7 eggs, separated
Pinch of Salt
Melted vanilla bean ice cream (for serving)
Preheat oven to 350 degrees.
Butter 6 ramekins (or 1 large soufflé dish) and coat with the granulated sugar, tapping the side of the ramekins while upside down to remove any excess sugar. Heat the chocolate and butter in a glass bowl over simmering water in a double boiler until blended, stirring occasionally. When blended, remove the bowl from the double boiler.
Using a hand mixer, beat the egg whites with a pinch of salt in a mixing bowl until soft peaks form. Add the 1/3 C. granulated sugar gradually, beating constantly until stiff peaks form. In a small bowl, whisk the egg yolks until slightly paler in color. Add the whisked egg yolks to the melted chocolate mixture, then fold in the egg whites.
Spoon (or pipe) the chocolate mixture into the prepared ramekins and arrange them on a baking sheet. Carefully put them in the middle of the oven and bake until the soufflés are risen and cooked, about 18-25 minutes. Remove the soufflés from the oven and serve immediately with melted vanilla bean ice cream, in a pitcher, to be poured over the soufflés.
(Original recipe from Food Network's 5-Ingredient Fix with Claire Robinson, 2010)
January - February 2014
Yes, we've been eating these past 2 months. It has just been SO terribly hectic and busy this year we haven't had the time to sit and update the blog. For those of you curious as to how life is going, we're keeping extremely busy. After Christmas, Paul and Tim had a couple extra days off due to snow but finally went back to work. Debate tournaments have kept Tim active on the weekends and Paul is constantly updating and planning lessons for his 3rd graders.
February brought us "snowmageddon 2014" and another week off from school. Again, you would think this would allow us time to update the blog, but Tim spent the entire time grading essays and Paul planned like crazy to figure out how to include the week's plans in the upcoming deadlines for his district. More debate, enrollment conferences, parent/teacher conferences, teaching night school, and many more activities continue to fill up our time.
No excuses, we didn't update the blog regularly, and for that we apologize. Tim's dedicated today (even though he should be grading) to updating the blog. Hopefully he'll be able to get some recipes and pictures uploaded too! That's the goal ... we'll see how that works out. At least this is a start!
Here's what we've had (and are having) for dinner:
January
1 - Papa Murphy's
2 - Open
3 - Our Holiday Party
4 - Open (leftovers)
5 - Chorizo & Kale Soup*
6 - Mushrooms with Garlic and Scallions
7 - Easy Chicken Cordon Blue
8 - Fried Rice with Sunny-side up Egg
9 - Spicy Garlic-studded Meatloaf*
10 - Dinner out at Saint's
11 - Leftovers
12 - Cheese & Bacon Soup*
13 - Stir-fried Rice with Green Veggies
14 - Claire's Carbonara
15 - Dinner out at Blue Koi
16 - Leftovers
17 - Open (DB8)
18 - Dinner out at Haus (Thanks, Groupon!)
19 - Open
20 - Shrimp Wonton Baskets
21 - Eggplant Stew with Polenta
22 - Chopped Chops and Goat Cheese Sandwiches
23 - Chorizo, Quinoa, and Zucchini Hash
24 - Open (DB8)
25 - Open (DB8)
26 - Snack
27 - Shrimp and Sausage Jambalaya
28 - Tuna Noodle Casserole*
29 - Dinner out at Season's 52 & KC REP
30 - Asparagus & Egg Pastries
31 - Open (DB8)
February
1 - Open (DB8)
2 - Superbowl Chili Bowl
3 - Beefy Tex Mex Stir Fry*
4 - French Onion Soup*
5 - Paninis
6 - Spiced Chickpea & Spinach Soup*
7 - Open (DB8)
8 - Open (DB8)
9 - Snack Night
10 - Subway Subs
11 - Stuffed Shells
12 - Indian Pizza
13 - Popcorn Scallop Tacos
14 - Valentine's Dinner Surprise*
Pork Chops with Wine & Garlic*
Mediterranean Salad*
Chocolate Souffles with Melted Vanilla Ice Cream*
15 - Dinner out at Chaz on the Plaza (Valentine's part 2)
16 - Baked Potato Soup*
17 - Chicken & Leek Pot Pie*
18 - Chicken Broccoli Couscous
19 - Chicken Fried Steak
20 - Open
21 - Friday Night Dial Family Taco Night
22 - Open
23 - Snack Night
24 - Roasted Tomato Soup*
25 - Kielbasa & Onion Pizza*
26 - Killer Mac'n'cheese*
27 - Chicken & Spinach Enchiladas*
28 - Open (DB8)
*Recipe included on the blog
February brought us "snowmageddon 2014" and another week off from school. Again, you would think this would allow us time to update the blog, but Tim spent the entire time grading essays and Paul planned like crazy to figure out how to include the week's plans in the upcoming deadlines for his district. More debate, enrollment conferences, parent/teacher conferences, teaching night school, and many more activities continue to fill up our time.
No excuses, we didn't update the blog regularly, and for that we apologize. Tim's dedicated today (even though he should be grading) to updating the blog. Hopefully he'll be able to get some recipes and pictures uploaded too! That's the goal ... we'll see how that works out. At least this is a start!
Here's what we've had (and are having) for dinner:
January
1 - Papa Murphy's
2 - Open
3 - Our Holiday Party
4 - Open (leftovers)
5 - Chorizo & Kale Soup*
6 - Mushrooms with Garlic and Scallions
7 - Easy Chicken Cordon Blue
8 - Fried Rice with Sunny-side up Egg
9 - Spicy Garlic-studded Meatloaf*
10 - Dinner out at Saint's
11 - Leftovers
12 - Cheese & Bacon Soup*
13 - Stir-fried Rice with Green Veggies
14 - Claire's Carbonara
15 - Dinner out at Blue Koi
16 - Leftovers
17 - Open (DB8)
18 - Dinner out at Haus (Thanks, Groupon!)
19 - Open
20 - Shrimp Wonton Baskets
21 - Eggplant Stew with Polenta
22 - Chopped Chops and Goat Cheese Sandwiches
23 - Chorizo, Quinoa, and Zucchini Hash
24 - Open (DB8)
25 - Open (DB8)
26 - Snack
27 - Shrimp and Sausage Jambalaya
28 - Tuna Noodle Casserole*
29 - Dinner out at Season's 52 & KC REP
30 - Asparagus & Egg Pastries
31 - Open (DB8)
February
1 - Open (DB8)
2 - Superbowl Chili Bowl
3 - Beefy Tex Mex Stir Fry*
4 - French Onion Soup*
5 - Paninis
6 - Spiced Chickpea & Spinach Soup*
7 - Open (DB8)
8 - Open (DB8)
9 - Snack Night
10 - Subway Subs
11 - Stuffed Shells
12 - Indian Pizza
13 - Popcorn Scallop Tacos
14 - Valentine's Dinner Surprise*
Pork Chops with Wine & Garlic*
Mediterranean Salad*
Chocolate Souffles with Melted Vanilla Ice Cream*
15 - Dinner out at Chaz on the Plaza (Valentine's part 2)
16 - Baked Potato Soup*
17 - Chicken & Leek Pot Pie*
18 - Chicken Broccoli Couscous
19 - Chicken Fried Steak
20 - Open
21 - Friday Night Dial Family Taco Night
22 - Open
23 - Snack Night
24 - Roasted Tomato Soup*
25 - Kielbasa & Onion Pizza*
26 - Killer Mac'n'cheese*
27 - Chicken & Spinach Enchiladas*
28 - Open (DB8)
*Recipe included on the blog
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