Spicy Potato Tacos

This recipe serves 6 tacos total, we recommend doubling if feeding more than 2-3 people. 

1.5 lbs all-purpose potatoes
2 Tbsp EVOO
1 C chopped onion
1 clove garlic, chopped
1 jalapeno, chopped
6 taco shells
Shredded pepper jack cheese
Cilantro and lime, for serving

In a pot, cover potatoes with cold water and bring to a boil.  Cook until fork-tender, 20 minutes, drain and break up.  Heat oil in nonstick skillet; add onion, garlic, and jalapeno.  Cook 3 minutes.  Stir in potatoes; season.  Spread in even layer and cook 9 minutes.  Serve in taco shells.

*Recipe courtesy Everyday with Rachael Ray, December 2011, p. 46.

Zucchini & Ricotta Tart

4 zucchini (2.5 lbs), thinly sliced crosswise
Salt/Pepper
1 sheet frozen puff pastry, thawed
2 Tbsp butter
1/4 C chopped fresh dill
3 eggs, beaten
1 C ricotta cheese
1/2 C grated Parmesan cheese, plus more for sprinkling
1/2 C half-and-half
1 pinch nutmeg

Preheat oven to 350 degrees.  Layer the zucchini in a colander, sprinkle each layer with salt; let stand 20 minutes.  Rinse, then pat dry.

Meanwhile, on a lightly floured surface, roll out the puff pastry to remove the creases.  Press the pastry in to a 9-inch pie plate and trim the excess to the crust is flush with the rim.  Prick the bottom of the pastry with a fork.  Refrigerate until needed again.

In a large skillet, melt the butter over medium-high heat.  Add the zucchini and cook, turning, until golden (approx. 5 minutes).  Stir in the dill and remove from the heat; let cool to room temperature.

In a bowl, whisk together the eggs, ricotta, 1/2 C Parmesan and half-and-half; season with salt, pepper, and the nutmeg.  Stir in the zucchini.  Pour the mixture into the chilled pastry crust and sprinkle top with more Parmesan.  Bake until a knife inserted in the center comes out clean, about 1 hour and 10 minutes.  Let cool slightly before slicing.

*Recipe courtesy Everyday with Rachael Ray, August 2010, p. 107.

Sausage, Potato, and Cheese Waffles

1 link sweet Italian sausage (about 3 oz), casing discarded
1 baking potato, grated and excess water squeezed out
4 Tbsp butter
1.75 C flour
1 Tbsp baking powder
1/2 C shredded cheddar cheese
1 Tbsp chopped flat-leaf parsley
1.25 tsp salt
1.25 tsp pepper
2 C milk
2 large eggs, lightly beaten

In a medium skillet cook the sausage over medium-high heat, breaking it up with a fork, for 5 minutes.  Add the potato and butter, lower the heat and simmer until the butter is melted.  Remove from the heat and let cool (10 minutes).

In a large bowl, whisk together the flour, baking powder, cheese, parsley, salt & pepper.  Stir in the milk and eggs until smooth.  Stir in the sausage-potato mixture.

Using a waffle maker, cook the waffles according to manufacturer's directions.

Optional topping - combine 2 parts ketchup to 1 part maple syrup and microwave for 25 seconds.

*Recipe courtesy Everyday with Rachael Ray, September 2009, p. 25.

March 26 - April 1

Wow! What a weekend - no time to spare to even sit down and publish the menu.  Busy doesn't even really begin to describe it.  Between garden shopping, grocery shopping, school shopping (books for classroom library), the Heartland Men's Chorus concert, dinner out, and planting the front flower beds, it was an actively full weekend.  But we made it through & did all that we needed to get done over these past couple days.  Hopefully this week will slow down a bit and we can enjoy the nice weather. 

As for grocery shopping, we did our coupon shopping this weekend (which always takes more time & we spend a little bit more money since we're stocking up on various things).  However, when it's all said and done, we spent $15 at Aldi and $85 at Price Chopper.  Not terrible, and not our greatest coupon shopping trip, but we did get some great deals.   

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

Monday - Seared Scallops with Thai Red Curry Sauce over Lemon Grass Grits
Tuesday - Summer Herb Spaghetti with Crumbled Bacon, Grape Tomatoes, & Goat Cheese*
Wednesday - Bacon-Cheeseburger Meatloaf*
Thursday - Homemade Chicken Fingers & Sweet Potato Fries
Friday - Avocado Salad Topped Steak Tacos
Saturday - Dinner out with friends
Sunday - Spaghetti Squash with Sausage & Greens*

*Recipe included on the blog

Summer Herb Spaghetti with Crumbled Bacon, Grape Tomatoes, & Goat Cheese

1 lb. spaghetti
8 slices thick-cut bacon
1 cup flat-leaf parsley leaves
3/4 cup fresh basil leaves
5 Tbsp EVOO
5 Tbsp fresh lemon juice
1/4 cup finely chopped chives
Salt/Pepper
1/2 cup grated Parmesan cheese
4 oz. shredded goat cheese
1 container grape tomatoes, halved

In a large pot of boiling, salted water, cook the spaghetti to package directions.  Drain, reserving 1/2 cup pasta cooking water and transfer to a large bowl.

Meanwhile, in a large skillet, cook the bacon over medium-high heat until crisp.  Drain on paper towels.  When cool, crumble into large pieces.

While the pasta and bacon are cooking, using a food processor, puree 1/2 cup parsley, 1/2 cup basil, the EVOO, lemon juice, and 2 Tbsp. chives.  Season with salt and pepper.

Add the herb oil, Parmesan and reserved 1/2 cup pasta water to the pasta and toss.  Chop the remaining 1/2 cup parsley and 1/4 cup basil and add to the pasta along with the crumbled bacon, goat cheese, tomatoes and remaining 2 Tbsp. chives.  Season with salt & pepper and toss.

*Recipe courtesy Everyday with Rachael Ray Menu Planner; August, 2009.

Spaghetti Squash with Sausage & Greens

1 spaghetti squash (approx. 3.5 lb), halved lengthwise
1/3 cup grated Parmesan cheese
Salt/Pepper
1.5 tsp. EVOO
12 oz. sweet Italian sausage
1 bunch spinach, stems discarded & leaves coarsely chopped
1/2 tsp. crushed red pepper

Place the squash half, cut side down, in a large, microwavable dish.  Add 1/2 cup water and microwave 10-15 minutes until tender.  Repeat with other half of squash.  Discard the seeds.  Using a fork, comb the squash in strands into a bowl.  Toss with the Parmesan and season with black pepper.

Meanwhile, in a large skillet, heat the EVOO over medium-high heat.  Add the sausage and cook until no longer pink (approx. 6-8 minutes).  Add the spinach and crushed red pepper and cook until wilted (about 2-3 minutes).  Season with salt and black pepper.  Serve on top of the squash.

*Recipe courtesy Everyday with Rachael Ray Magazine; March, 2010, p. 68.

March 18-25

Whew!  We made it through a very hectic spring "break" & debate tournament only to find ourselves worn out and ready for another break.  Debate tournament went off without a hitch and all our efforts were much appreciated in the hospitality room.  Glad it's over though!  This week finds us attending a theatre event at the KC REP and hosting a dinner party on Wednesday for the Independence School District's CHARACTERplus cadre.  Lots to do - so it doesn't look like we'll really get that "break" we're desiring!

As for shopping this week, we spent $71.82 between Aldi and Price Chopper - for the necessities for this week's menu & a dinner party & a few extra on-sale/coupon items to boot!  Next weekend is our monthly major coupon shopping/stock up weekend ... hopefully we'll find a few good sales & have a few great coupons to use too!

As for this week, here's what's on the menu:

Sunday - KC REP "The Whipping Man" - new restaurant - Gram & Dun on the Plaza
Monday - Fried Rice with Chorizo, Green Beans, & Cashews*
Tuesday - Grilled Shrimp Sandwiches
Wednesday - Yogurt-Marinated Chicken with Asparagus & Watercress*
Thursday - Potato Casserole with Sausage
Friday - Leeky Salmon with Puff Pastry Topper
Saturday - Pork & Brussels Sprouts Stir-fry
Sunday - Snack Night

*Recipe included on the blog

Fried Rice with Chorizo, Green Beans, & Cashews

3 Tbsp EVOO
1.33 cups rice
Salt/Pepper
4 eggs, lightly beaten
8 oz. fresh green beans, cut into 2 inch pieces
2 cloves garlic, thinly sliced
1 pkg (4 oz.) cured chorizo cut into 1/4 x 1 inch matchsticks
4 scallions, thinly sliced
1/2 cup roasted cashews, coarsely chopped

In a saucepan, heat 2 tsp EVOO over medium-low hat.  Stir in the rice, then add 2.66 cups water and 1/2 tsp. salt; bring to a boil.  Lower the heat, cover, and simmer until tender; 17-20 minutes.  Spread onto a baking sheet; refrigerate.

In a non-stick skillet, heat 1 tsp EVOO over medium heat.  Add the eggs and season with salt.  Cook, stirring, until scrambled (2 minutes).  Transfer to a plate.

Add the remaining 2 tbsp. EVOO, 2 tbsp. water, the green beans, and 1/4 tsp. salt to the skillet and cook for 3 minutes.  Add the garlic; cook for 2 minutes.  Add the chorizo and scallions and cook until the chorizo is browned, 2 minutes.  Transfer to the eggs; reserve the skillet.

Return the skillet to medium-high heat and add the chilled rice.  Cook undisturbed until a golden crust forms, 3 minutes.  Break up and stir in the egg-chorizo mixture and cashews.  Cook until heated through, 2 minutes.

*Recipe courtesy Everyday with Rachael Ray Menu Planner.