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
Our menu consists of various recipes we find from some of our favorite chef's cookbooks along with a few of our own personal favorites. We like to share them with you so you can try them out and see what you think! Enjoy!
Monday, February 17, 2014
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
Saturday, December 14, 2013
Canadian Bacon, Baked Egg, & Mozzarella Pizza
Pizza Dough
Pizza sauce
8 oz. Canadian bacon cubes slices, finely chopped
1/4 tsp. dried thyme
9 oz. Mozzarella cheese, drained & coarsely torn
2 C. Mozzarella cheese, shredded
4 eggs
Roll-out dough ball into 2 separate thin pizzas. Divide the pizza sauce between the 2 pizzas. Scatter the bacon, thyme, and half the cheese on top.
Bake the pizza for 8-10 minutes. Remove from oven, and make small indentation in the center of each half of the pizzas. Pour an egg in each indentation, top with remaining cheese, and bake in the oven for an additional 3-5 minutes or until the cheese in melting and turning golden and the crusts are crisp underneath. Serve immediately.
Recipe from 100 pizzas from 1 easy recipe; p. 62
Pizza sauce
8 oz. Canadian bacon cubes slices, finely chopped
1/4 tsp. dried thyme
9 oz. Mozzarella cheese, drained & coarsely torn
2 C. Mozzarella cheese, shredded
4 eggs
Roll-out dough ball into 2 separate thin pizzas. Divide the pizza sauce between the 2 pizzas. Scatter the bacon, thyme, and half the cheese on top.
Bake the pizza for 8-10 minutes. Remove from oven, and make small indentation in the center of each half of the pizzas. Pour an egg in each indentation, top with remaining cheese, and bake in the oven for an additional 3-5 minutes or until the cheese in melting and turning golden and the crusts are crisp underneath. Serve immediately.
Recipe from 100 pizzas from 1 easy recipe; p. 62
Roasted Tomato Soup
Soup:
3 pounds Roma tomatoes, halved, stem ends removed
1 red onion, coarsely chopped
6 garlic cloves, peeled
2 Tbsp. EVOO
3/4 tsp. salt
1 tsp. pepper
6 sprigs fresh thyme
4 C. vegetable stock
2 Tbsp. lemon juice
Parmesan Croutons:
2 C. cubed whole-wheat sourdough bread
2 Tbsp. EVOO
1/2 tsp. salt
1/4 tsp. pepper
Shredded Parmesan cheese
Preheat oven to 450 degrees.
on a large baking sheet, toss the tomatoes, onion, and garlic with EVOO, salt, pepper, and thyme. Spread the vegetables out into a single layer, arranging the tomatoes cut side up, and roast in the oven for about 45 minutes, until the vegetables are soft.
To make the croutons, reduce the oven heat to 300 degrees. Toss the cubed bread with EVOO and sprinkle with salt and pepper. Spread the bread cubes in an even layer on a baking sheet and bake in the preheated oven for about 30 minutes. Sprinkle with the cheese, return to oven, and bake another 5 minutes (or so) until the cheese in melted and beginning to brown.
Finish the soup while the croutons are baking - in several batches in a blender or food processor (or use a handheld immersion blender) puree the vegetables along with the stock. Bring the puree to a boil in a large saucepan over high heat. Reduce heat to medium and simmer, stirring occasionally, for about 15 minutes. Just before serving, stir in the lemon juice. Serve hot, garnished with croutons.
Recipe from 300 calories or less!; p. 66
3 pounds Roma tomatoes, halved, stem ends removed
1 red onion, coarsely chopped
6 garlic cloves, peeled
2 Tbsp. EVOO
3/4 tsp. salt
1 tsp. pepper
6 sprigs fresh thyme
4 C. vegetable stock
2 Tbsp. lemon juice
Parmesan Croutons:
2 C. cubed whole-wheat sourdough bread
2 Tbsp. EVOO
1/2 tsp. salt
1/4 tsp. pepper
Shredded Parmesan cheese
Preheat oven to 450 degrees.
on a large baking sheet, toss the tomatoes, onion, and garlic with EVOO, salt, pepper, and thyme. Spread the vegetables out into a single layer, arranging the tomatoes cut side up, and roast in the oven for about 45 minutes, until the vegetables are soft.
To make the croutons, reduce the oven heat to 300 degrees. Toss the cubed bread with EVOO and sprinkle with salt and pepper. Spread the bread cubes in an even layer on a baking sheet and bake in the preheated oven for about 30 minutes. Sprinkle with the cheese, return to oven, and bake another 5 minutes (or so) until the cheese in melted and beginning to brown.
Finish the soup while the croutons are baking - in several batches in a blender or food processor (or use a handheld immersion blender) puree the vegetables along with the stock. Bring the puree to a boil in a large saucepan over high heat. Reduce heat to medium and simmer, stirring occasionally, for about 15 minutes. Just before serving, stir in the lemon juice. Serve hot, garnished with croutons.
Recipe from 300 calories or less!; p. 66
Grilled Sirloin & Blue Cheese Pizza
Pizza Dough Tip (thanks to Steven Dial) - Sam's Club sells a box of frozen pizza dough which they use for their pizzas in store. Keep frozen & let rise on day you're ready to use it for any pizza. We divide it out and make 4 individual thin-crust pizzas (some to eat & the rest to store for leftovers).
1 Pizza Dough
Sirloin or Top Round Steak
EVOO
Steak Seasoning
Prepared Tomato Salsa (medium)
12 oz. blue cheese crumbles
Pepper
Fresh Arugula leaves to garnish
Preheat broiler to high. Oil and season the steak with the steak seasoning on both sides. Place the steak on a broiler rack and broil for 9-10 minutes, turning once, or until cooked to your liking. Remove from the broiler, let rest 5 minutes, then slice thinly.
Turn oven to 425 degrees and bake pizza dough until done (your liking - Paul prefers a bit more done & brown than Tim does). We also flip the dough halfway through original baking.
Divide salsa between pizza crusts, spreading almost to the edges. Top with the meat and cheese and season to taste with pepper.
Bake the pizza until cheese is melted. Top with fresh arugula and serve immediately.
Recipe from 100 pizzas from 1 easy recipe; p.86.
1 Pizza Dough
Sirloin or Top Round Steak
EVOO
Steak Seasoning
Prepared Tomato Salsa (medium)
12 oz. blue cheese crumbles
Pepper
Fresh Arugula leaves to garnish
Preheat broiler to high. Oil and season the steak with the steak seasoning on both sides. Place the steak on a broiler rack and broil for 9-10 minutes, turning once, or until cooked to your liking. Remove from the broiler, let rest 5 minutes, then slice thinly.
Turn oven to 425 degrees and bake pizza dough until done (your liking - Paul prefers a bit more done & brown than Tim does). We also flip the dough halfway through original baking.
Divide salsa between pizza crusts, spreading almost to the edges. Top with the meat and cheese and season to taste with pepper.
Bake the pizza until cheese is melted. Top with fresh arugula and serve immediately.
Recipe from 100 pizzas from 1 easy recipe; p.86.
December 2013
It's the most wonderful, happy, joyous, exciting BUSY time of the year! Oh my goodness are we busy bees. But, never fear, we're still eating - and doing so in style this month. A ton of "open" evenings and a week of eating out on the cheap fills this month's menu due to the multiple activities we have going on. So, instead of writing about how busy we are (as everyone is), we'll just simply skip to the menu for the week. Merry Christmas to all, and to all a very relaxing 2 week break.
Here's what's for dinner this month:
Dec 1 - Open
Dec 2 - Thanksgiving leftovers
Dec 3 - Papa John's
Dec 4 - Freebirds
Dec 5 - Subway
Dec 6 - Independence Winter Classic Debate Tournament
Dec 7 - IWC Debate Tournament (we run the hospitality room) - 8pm Heartland Men's Chorus Concert
Dec 8 - Open
Dec 9 - Turkey & Leek Lasagna
Dec 10 - Yardhouse @ the Legends
Dec 11 - Chiusano's Brick Oven Pizza @ the Legends
Dec 12 - Roasted Tomato Soup & Gourmet Grilled Cheese*
Dec 13 - Guadalajara Café in Lee's Summit
Dec 14 - Melted Brie & Bacon Pizza
Dec 15 - Open
Dec 16 - Pumpkin Cheddar Mac'n'Cheese
Dec 17 - Bangers & Mash
Dec 18 - Bristol - 7pm KCREP
Dec 19 - TBD - Musical Theatre Heritage - Christmas Spectacular 2013!
Dec 20 - Bluestem
Dec 21 - Family Christmas #1 (Dial side)
Dec 22 - Chili
Dec 23 - Chicken & Sun-dried tomato pasta
Dec 24 - Kielbasa & Onion Pizza*
Dec 25 - Christmas Day! Family Christmas #2 (Scruggs side)
Dec 26 - Open
Dec 27 - Open
Dec 28 - Open
Dec 29 - Family Christmas #3 (Martin side)
Dec 30 - Open
Dec 31 - New Year's Eve! Open
Here's what's for dinner this month:
Dec 1 - Open
Dec 2 - Thanksgiving leftovers
Dec 3 - Papa John's
Dec 4 - Freebirds
Dec 5 - Subway
Dec 6 - Independence Winter Classic Debate Tournament
Dec 7 - IWC Debate Tournament (we run the hospitality room) - 8pm Heartland Men's Chorus Concert
Dec 8 - Open
Dec 9 - Turkey & Leek Lasagna
Dec 10 - Yardhouse @ the Legends
Dec 11 - Chiusano's Brick Oven Pizza @ the Legends
Dec 12 - Roasted Tomato Soup & Gourmet Grilled Cheese*
Dec 13 - Guadalajara Café in Lee's Summit
Dec 14 - Melted Brie & Bacon Pizza
Dec 15 - Open
Dec 16 - Pumpkin Cheddar Mac'n'Cheese
Dec 17 - Bangers & Mash
Dec 18 - Bristol - 7pm KCREP
Dec 19 - TBD - Musical Theatre Heritage - Christmas Spectacular 2013!
Dec 20 - Bluestem
Dec 21 - Family Christmas #1 (Dial side)
Dec 22 - Chili
Dec 23 - Chicken & Sun-dried tomato pasta
Dec 24 - Kielbasa & Onion Pizza*
Dec 25 - Christmas Day! Family Christmas #2 (Scruggs side)
Dec 26 - Open
Dec 27 - Open
Dec 28 - Open
Dec 29 - Family Christmas #3 (Martin side)
Dec 30 - Open
Dec 31 - New Year's Eve! Open
Tuesday, November 5, 2013
October - November 2013
It's been quite the hectic month and a few days. We've just been so busy, we haven't had time to update or post to the blog in what feels like forever. We promised recipes & restaurant reviews, and we will deliver - just not today. Our schedules this year have just really been jam-packed full!
But, never fear, we still had time to make out our monthly menus! Here's what we had for dinner in October:
Oct 1 - pistachio-crusted pork chops
Oct 2 - gnocchi with shrimp, asparagus, and pesto
Oct 3 - Open (teacher stuff for Paul)
Oct 4 - lasagna*
Oct 5 - chicken and spicy peanut salad*
Oct 6 - Surprise Party for Paul's Dad's 60th Bday @ Pocos
Oct 7 - Open
Oct 8 - Cobb pasta toss
Oct 9 - maple-glazed salmon & salad
Oct 10 - sausage & mash with onion gravy
Oct 11 - Spanish-style chicken & dumplings
Oct 12 - Open (debate season has begun)
Oct 13 - Open (Dinner of Note for Heartland Men's Chorus)
Oct 14 - Open
Oct 15 - French Onion Soup*
Oct 16 - pesto presto chicken*
Oct 17 - mac & cheese with Gruyere, cheddar, and bacon
Oct 18 - pork Milanese
Oct 19 - enchilada pie*
Oct 20 - WICKED!!! (dinner at BRGR in P&L district)
Oct 21 - Open
Oct 22 - potato casserole
Oct 23 - Open (parent/teacher conferences)
Oct 24 - Open (Tim in DC for conference)
Oct 25 - Open
Oct 26 - Open
Oct 27 - Open
Oct 28 - turkey, leek, & potato cream soup
Oct 29 - orecchiette with brown butter, broccoli, pine nuts, & basil
Oct 30 - super scampi
Oct 31 - Halloween! (Papa Murphy's pizza)
And, here's what we're having for dinner in November:
Nov 1 - Open (DB8)
Nov 2 - KC REP (dinner at Gram & Dun on Plaza)
Nov 3 - Open
Nov 4 - fried rice with chorizo*
Nov 5 - pumpkin ravioli
Nov 6 - popcorn scallop tacos
Nov 7 - Open (haircuts)
Nov 8 - Michael Smith for dinner (thanks, Groupon!)
Nov 9 - Open
Nov 10 - Open
Nov 11 - chicken & leek pie*
Nov 12 - P!NK @ Sprint Center
Nov 13 - Bluestem lounge
Nov 14 - baked potato soup*
Nov 15 - Open (DB8)
Nov 16 - Open
Nov 17 - Open
Nov 18 - spinach & chicken tortilla bake*
Nov 19 - red beans & rice*
Nov 20 - crisp gnocchi pesto with tomatoes & goat cheese
Nov 21 - avocado salad topped steak tacos*
Nov 22 - Open (DB8)
Nov 23 - Open
Nov 24 - Open
Nov 25 - stuffed shells
Nov 26 - enchiladas*
Nov 27 - Open
Nov 28 - Thanksgiving
Nov 29 - Open
Nov 30 - KC REP (dinner at Affare)
So, there you have it. 2 months of menus and great food! Enjoy! And, if you see a menu item you're dying to have the recipe for, please comment below & we'll do our best to get it on here quickly!
*Recipe included on blog
But, never fear, we still had time to make out our monthly menus! Here's what we had for dinner in October:
Oct 1 - pistachio-crusted pork chops
Oct 2 - gnocchi with shrimp, asparagus, and pesto
Oct 3 - Open (teacher stuff for Paul)
Oct 4 - lasagna*
Oct 5 - chicken and spicy peanut salad*
Oct 6 - Surprise Party for Paul's Dad's 60th Bday @ Pocos
Oct 7 - Open
Oct 8 - Cobb pasta toss
Oct 9 - maple-glazed salmon & salad
Oct 10 - sausage & mash with onion gravy
Oct 11 - Spanish-style chicken & dumplings
Oct 12 - Open (debate season has begun)
Oct 13 - Open (Dinner of Note for Heartland Men's Chorus)
Oct 14 - Open
Oct 15 - French Onion Soup*
Oct 16 - pesto presto chicken*
Oct 17 - mac & cheese with Gruyere, cheddar, and bacon
Oct 18 - pork Milanese
Oct 19 - enchilada pie*
Oct 20 - WICKED!!! (dinner at BRGR in P&L district)
Oct 21 - Open
Oct 22 - potato casserole
Oct 23 - Open (parent/teacher conferences)
Oct 24 - Open (Tim in DC for conference)
Oct 25 - Open
Oct 26 - Open
Oct 27 - Open
Oct 28 - turkey, leek, & potato cream soup
Oct 29 - orecchiette with brown butter, broccoli, pine nuts, & basil
Oct 30 - super scampi
Oct 31 - Halloween! (Papa Murphy's pizza)
And, here's what we're having for dinner in November:
Nov 1 - Open (DB8)
Nov 2 - KC REP (dinner at Gram & Dun on Plaza)
Nov 3 - Open
Nov 4 - fried rice with chorizo*
Nov 5 - pumpkin ravioli
Nov 6 - popcorn scallop tacos
Nov 7 - Open (haircuts)
Nov 8 - Michael Smith for dinner (thanks, Groupon!)
Nov 9 - Open
Nov 10 - Open
Nov 11 - chicken & leek pie*
Nov 12 - P!NK @ Sprint Center
Nov 13 - Bluestem lounge
Nov 14 - baked potato soup*
Nov 15 - Open (DB8)
Nov 16 - Open
Nov 17 - Open
Nov 18 - spinach & chicken tortilla bake*
Nov 19 - red beans & rice*
Nov 20 - crisp gnocchi pesto with tomatoes & goat cheese
Nov 21 - avocado salad topped steak tacos*
Nov 22 - Open (DB8)
Nov 23 - Open
Nov 24 - Open
Nov 25 - stuffed shells
Nov 26 - enchiladas*
Nov 27 - Open
Nov 28 - Thanksgiving
Nov 29 - Open
Nov 30 - KC REP (dinner at Affare)
So, there you have it. 2 months of menus and great food! Enjoy! And, if you see a menu item you're dying to have the recipe for, please comment below & we'll do our best to get it on here quickly!
*Recipe included on blog
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