This is the last week before all chaos ensues. Tim's online teaching gig will take him from teaching summer school at 7:15am to recording lessons until 6pm every night - this will make for an extremely busy June. He's excited for the opportunity, but we'll see how he handles this busy schedule!
Paul, on the other hand, is on summer vacation - lucky! It's a good thing though, so he can take care of all the day-to-day business here at the house. Let's just say we're both looking forward to July and finally having a break.
Shopping this week went quite well. $20 at Aldi and $40 at Price Chopper. However, we're happy to report we saved $12 on coupons & even more on price comparison when we found items cheaper at Sunfresh. Woo Hoo!
Here's what's on the menu for this week:
Monday - Grunauer in the crossroads
Tuesday - Leftover pan of Chicken & Spinach Enchiladas*
Wednesday - Grill night: Steaks, Baked Potatoes, and Broccoli
Thursday - Herb Butter-and-Goat Cheese Linguine with Fresh Tomatoes*
Friday - Chili, Lime, and Panko Chicken with Green Beans
Saturday - Teriyaki Pork Chops with Pineapple and Peppers*
Sunday - Snack Night
*Recipe included on the blog
Saturday, May 26, 2012
Teriyaki Pork Chops with Pineapple and Peppers
2 cups chicken stock
3 Tbsp. EVOO
1 cup white rice
1 cup shelled edamame (can be omitted)
1 small bunch scallions cut into 1 in. lengths
4 thick-cut (about 1 1/2 in. thick) boneless pork chops
Salt/Pepper
1/2 ripe pineapple cut into chunks
2 red, orange, or green bell peppers cut into bite-size chunks
1 jalapeno chile seeded and finely chopped
1/2 cup teriyaki sauce or reduced-sodium teriyaki sauce
Juice of 2 limes
3 Tbsp. honey or agave syrup
1 in. fresh ginger thinly sliced crosswise
In a large saucepan, bring 2 cups chicken stock and 1 Tbsp. EVOO to a boil. Stir in the rice and edamame and return to a boil, then cover the pot, lower the heat and summer until the rice is cooked through (about 15-18 min.). Fluff the rice with a fork and stir in the scallions.
While the rice is working, in a large skillet, heat 1 Tbsp. EVOO over high heat. Season the pork chops with salt & pepper, add to the skillet and cook, turning once, until just done (7-8 min.). Transfer the chops to a plate.
Add the remaining 1 Tbsp. EVOO to the skillet. Add the pineapple, bell peppers, and jalapeno and cook until crisp-tender and the pineapple is browning at the edges (about 3-4 min.). Transfer the peppers and pineapple to the pork plate. Lower the heat to medium-high and add the remaining 1 cup chicken stock, the teriyaki sauce, lime juice, honey, and ginger. Cook until reduced by about 1/2 (about 5 min.). Add the pork mixture, lower the heat and simmer for 5 min. Serve with the scallion rice.
*Original recipe courtesy of Everyday with Rachael Ray. May 2010, p. 101
3 Tbsp. EVOO
1 cup white rice
1 cup shelled edamame (can be omitted)
1 small bunch scallions cut into 1 in. lengths
4 thick-cut (about 1 1/2 in. thick) boneless pork chops
Salt/Pepper
1/2 ripe pineapple cut into chunks
2 red, orange, or green bell peppers cut into bite-size chunks
1 jalapeno chile seeded and finely chopped
1/2 cup teriyaki sauce or reduced-sodium teriyaki sauce
Juice of 2 limes
3 Tbsp. honey or agave syrup
1 in. fresh ginger thinly sliced crosswise
In a large saucepan, bring 2 cups chicken stock and 1 Tbsp. EVOO to a boil. Stir in the rice and edamame and return to a boil, then cover the pot, lower the heat and summer until the rice is cooked through (about 15-18 min.). Fluff the rice with a fork and stir in the scallions.
While the rice is working, in a large skillet, heat 1 Tbsp. EVOO over high heat. Season the pork chops with salt & pepper, add to the skillet and cook, turning once, until just done (7-8 min.). Transfer the chops to a plate.
Add the remaining 1 Tbsp. EVOO to the skillet. Add the pineapple, bell peppers, and jalapeno and cook until crisp-tender and the pineapple is browning at the edges (about 3-4 min.). Transfer the peppers and pineapple to the pork plate. Lower the heat to medium-high and add the remaining 1 cup chicken stock, the teriyaki sauce, lime juice, honey, and ginger. Cook until reduced by about 1/2 (about 5 min.). Add the pork mixture, lower the heat and simmer for 5 min. Serve with the scallion rice.
*Original recipe courtesy of Everyday with Rachael Ray. May 2010, p. 101
Herb Butter-and-Goat Cheese Linguine with Fresh Tomatoes
Salt/Pepper
1 lb. linguine pasta
8 oz. crumbled goat cheese
6 Tbsp. unsalted butter
1 onion finely chopped
1/2 cup white wine
1/4 cup fresh chopped parsley
1/4 cup fresh chopped dill
1/4 cup fresh chopped tarragon
2 Tbsp. fresh chopped thyme
2 cups chopped tomatoes (multi-colored heirloom if you can find them)
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladle full of the pasta cooking water.
While the pasta is cooking, in a serving bowl, add the crumbled goat cheese. In a medium saucepan, melt the butter over medium-low heat. Add the onion, some salt & pepper, and cook until softened (about 5 min.). Stir in the white wine and cook until slightly reduced (about 2 min.). Add the parsley, dill, tarragon, and thyme. Stir in the reserved pasta cooking water.
Add the pasta to the goat cheese. pour the herb sauce on top, season to taste with salt & pepper, and toss for 1 min. Add the tomatoes and toss gently for another minute.
*Original recipe courtesy of Everyday with Rachael Ray, June/July 2009, p. 119
1 lb. linguine pasta
8 oz. crumbled goat cheese
6 Tbsp. unsalted butter
1 onion finely chopped
1/2 cup white wine
1/4 cup fresh chopped parsley
1/4 cup fresh chopped dill
1/4 cup fresh chopped tarragon
2 Tbsp. fresh chopped thyme
2 cups chopped tomatoes (multi-colored heirloom if you can find them)
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladle full of the pasta cooking water.
While the pasta is cooking, in a serving bowl, add the crumbled goat cheese. In a medium saucepan, melt the butter over medium-low heat. Add the onion, some salt & pepper, and cook until softened (about 5 min.). Stir in the white wine and cook until slightly reduced (about 2 min.). Add the parsley, dill, tarragon, and thyme. Stir in the reserved pasta cooking water.
Add the pasta to the goat cheese. pour the herb sauce on top, season to taste with salt & pepper, and toss for 1 min. Add the tomatoes and toss gently for another minute.
*Original recipe courtesy of Everyday with Rachael Ray, June/July 2009, p. 119
Tuesday, May 22, 2012
Chicken & Spinach Enchiladas
BONUS RECIPE FOR THE WEEK!
In honor of the school year ending we decided to celebrate on our blog by posting a great family-friendly recipe that has lots of leftovers - enjoy!
Easy Enchilada Sauce
1 onion minced
2 garlic cloves minced
1 Tbsp. EVOO
1/4 cup chili powder
2 Tbsp. tomato paste
1 Tbsp. flour
1 tsp. each dried oregano and ground cumin
1/2 tsp. each ground coriander, sugar, and cayenne pepper
2 cups low sodium chicken broth
1 8 oz. can tomato sauce
Salt/Pepper
Heat a saute pan over medium heat; add the EVOO, onion, and garlic. Sweat with a little salt & pepper until soft (4-5 min.)
Stir in chili powder, tomato paste, flour, oregano, cumin, coriander, sugar, and cayenne; cook 1-2 min.
Whisk in broth until spices are dissolved. Bring sauce to a boil, reduce to a simmer, and cook 10 min.
Add tomato sauce, simmer 5 min., then season with salt & pepper to taste.
Chicken & Spinach Enchiladas
1 Tbsp. EVOO
1 large onion diced
2 garlic cloves minced
1 tsp. ground cumin
1 bag fresh spinach
2 cups shredded chicken (pan fry and shred 2 breasts yourself, or buy a rotisserie chicken and shred)
2 cups shredded Monteray Jack cheese
1 cup frozen corn kernels
1/4 cup cream cheese at room temperature
Salt/Pepper
Easy Enchilada Sauce (above) - or you can use your favorite jarred enchilada sauce
12 flour tortillas (10 in.)
Preheat oven to 400 degrees. Coat 2 9x13 baking dishes with nonstick spray.
Heat a large skillet over medium-high heat. Add EVOO, onion, garlic, cumin, and a pinch of salt & pepper; heat until soft (4-5 min.).
Toss in spinach a handful at a time and let wilt in batches.
Stir in the chicken, 1 cup Monteray Jack cheese, corn, and cream cheese until melted and combined; simmer 4-5 min. and season with salt & pepper to taste.
Spread some enchilada sauce to coat the bottom of the 9x13 pans. Fill each tortilla with some filling, then roll and place seam side down in pan; repeat until both pans have 6 enchiladas. Top each pan with the remaining enchilada sauce (if you want the enchiladas a bit crispy just spread the sauce over the middle of the enchiladas and leave the edges exposed). Sprinkle with remaining cheese and bake (or cover and freeze) until cheese melts and tortillas brown on edges (15-20 min.).
* Original Recipe courtesy of Cuisine at Home, October 2011, p. 12.
In honor of the school year ending we decided to celebrate on our blog by posting a great family-friendly recipe that has lots of leftovers - enjoy!
Easy Enchilada Sauce
1 onion minced
2 garlic cloves minced
1 Tbsp. EVOO
1/4 cup chili powder
2 Tbsp. tomato paste
1 Tbsp. flour
1 tsp. each dried oregano and ground cumin
1/2 tsp. each ground coriander, sugar, and cayenne pepper
2 cups low sodium chicken broth
1 8 oz. can tomato sauce
Salt/Pepper
Heat a saute pan over medium heat; add the EVOO, onion, and garlic. Sweat with a little salt & pepper until soft (4-5 min.)
Stir in chili powder, tomato paste, flour, oregano, cumin, coriander, sugar, and cayenne; cook 1-2 min.
Whisk in broth until spices are dissolved. Bring sauce to a boil, reduce to a simmer, and cook 10 min.
Add tomato sauce, simmer 5 min., then season with salt & pepper to taste.
Chicken & Spinach Enchiladas
1 Tbsp. EVOO
1 large onion diced
2 garlic cloves minced
1 tsp. ground cumin
1 bag fresh spinach
2 cups shredded chicken (pan fry and shred 2 breasts yourself, or buy a rotisserie chicken and shred)
2 cups shredded Monteray Jack cheese
1 cup frozen corn kernels
1/4 cup cream cheese at room temperature
Salt/Pepper
Easy Enchilada Sauce (above) - or you can use your favorite jarred enchilada sauce
12 flour tortillas (10 in.)
Preheat oven to 400 degrees. Coat 2 9x13 baking dishes with nonstick spray.
Heat a large skillet over medium-high heat. Add EVOO, onion, garlic, cumin, and a pinch of salt & pepper; heat until soft (4-5 min.).
Toss in spinach a handful at a time and let wilt in batches.
Stir in the chicken, 1 cup Monteray Jack cheese, corn, and cream cheese until melted and combined; simmer 4-5 min. and season with salt & pepper to taste.
Spread some enchilada sauce to coat the bottom of the 9x13 pans. Fill each tortilla with some filling, then roll and place seam side down in pan; repeat until both pans have 6 enchiladas. Top each pan with the remaining enchilada sauce (if you want the enchiladas a bit crispy just spread the sauce over the middle of the enchiladas and leave the edges exposed). Sprinkle with remaining cheese and bake (or cover and freeze) until cheese melts and tortillas brown on edges (15-20 min.).
* Original Recipe courtesy of Cuisine at Home, October 2011, p. 12.
Saturday, May 19, 2012
May 21-27
This week is it! The end of the school year, so we're celebrating our 3 days of freedom before summer school begins by not cooking. Summer is looking to be filling up with multiple activities and various things to do - starting with our "honey-do" list on the house - which includes different things like framing out the basement to power washing the house & deck and general house upkeep and maintenance.
This week we did a lot of sale shopping (cereal for $1.89 at Sunfesh & we had coupons ... so we bought 12 boxes) since our list was very short for supplies needed. With the sale and needed items for the week, we came in around $50 on groceries. Thanks to Groupon, Muncharoo, Living Social, and our other coupon sites, we'll be eating fairly inexpensive when we dine out this week too. Gotta love a good deal!
So, even though we're not cooking every night this week, we still invite you to try out a few of our recipes! This week is actually another no-Rachael Ray week (found a new magazine, Cooking Light, which offered some healthy options for summer & thought we'd try them out). All the recipes this week come from this magazine - and is our way of starting off the summer on a healthy note (as much as possible).
Here's what's on the menu this week:
Monday - Cafe Trio
Tuesday - Fresh Tomato-Feta Pizza*
Wednesday - Maker's Mark
Thursday - Garlic-Chipotle Chicken Tacos
Friday - Homemade Salad Night
Saturday - Cheddar Cheeseburgers with Caramelized Shallots*
Sunday - Snack Night
* Recipe included on blog
This week we did a lot of sale shopping (cereal for $1.89 at Sunfesh & we had coupons ... so we bought 12 boxes) since our list was very short for supplies needed. With the sale and needed items for the week, we came in around $50 on groceries. Thanks to Groupon, Muncharoo, Living Social, and our other coupon sites, we'll be eating fairly inexpensive when we dine out this week too. Gotta love a good deal!
So, even though we're not cooking every night this week, we still invite you to try out a few of our recipes! This week is actually another no-Rachael Ray week (found a new magazine, Cooking Light, which offered some healthy options for summer & thought we'd try them out). All the recipes this week come from this magazine - and is our way of starting off the summer on a healthy note (as much as possible).
Here's what's on the menu this week:
Monday - Cafe Trio
Tuesday - Fresh Tomato-Feta Pizza*
Wednesday - Maker's Mark
Thursday - Garlic-Chipotle Chicken Tacos
Friday - Homemade Salad Night
Saturday - Cheddar Cheeseburgers with Caramelized Shallots*
Sunday - Snack Night
* Recipe included on blog
Cheddar Cheeseburgers with Caramelized Shallots
1 Tbsp. EVOO
2 cups thinly sliced shallots
1/2 tsp. salt
1 Tbsp. white wine vinegar
4 garlic cloves minced
1 lb. ground beef 90% lean (we will use ground turkey instead)
Salt/Pepper
2 oz. shredded sharp cheddar cheese (about 1/2 cup)
1 cup baby arugula
4 (1 1/2 oz.) hamburger buns toasted
3 Tbsp. light mayonnaise
Heat a nonstick skillet over medium-low heat. Add 2 tsp. oil; swirl to coat. Add shallots and 1/4 tsp. salt; cook 15 min. or until golden brown, stirring occasionally. Stir in vinegar; cook for 1 min. Remove from heat; keep warm.
Gently combine garlic, beef, and some salt & pepper. Divide the meat mixture into 4 equal portions, gently shaping each into a 1/2 in.-thick patty. Press a nickle-sized indentation in the center of each patty. Sprinkle evenly with 1/4 tsp. EVOO and remaining 1/4 tsp. salt.
Heat a large cast-iron skillet (or any skillet you desire) over medium-high heat. Add the remaining 1 tsp. EVOO to pan; swirl to coat. Add patties, and cook for 3 min. on each side or until desired degree of doneness. Top each patty with 2 Tbsp. cheese; cover and cook 1 min. or until cheese has melted.
Place 1/4 cup arugula on bottom half of each bun; top with 1 patty and 1/4 shallot mixture. Spread about 2 tsp. mayonnaise on top half of each bun; place on top of burgers.
* Recipe courtesy of Cooking Light, June 2012, p. 80
2 cups thinly sliced shallots
1/2 tsp. salt
1 Tbsp. white wine vinegar
4 garlic cloves minced
1 lb. ground beef 90% lean (we will use ground turkey instead)
Salt/Pepper
2 oz. shredded sharp cheddar cheese (about 1/2 cup)
1 cup baby arugula
4 (1 1/2 oz.) hamburger buns toasted
3 Tbsp. light mayonnaise
Heat a nonstick skillet over medium-low heat. Add 2 tsp. oil; swirl to coat. Add shallots and 1/4 tsp. salt; cook 15 min. or until golden brown, stirring occasionally. Stir in vinegar; cook for 1 min. Remove from heat; keep warm.
Gently combine garlic, beef, and some salt & pepper. Divide the meat mixture into 4 equal portions, gently shaping each into a 1/2 in.-thick patty. Press a nickle-sized indentation in the center of each patty. Sprinkle evenly with 1/4 tsp. EVOO and remaining 1/4 tsp. salt.
Heat a large cast-iron skillet (or any skillet you desire) over medium-high heat. Add the remaining 1 tsp. EVOO to pan; swirl to coat. Add patties, and cook for 3 min. on each side or until desired degree of doneness. Top each patty with 2 Tbsp. cheese; cover and cook 1 min. or until cheese has melted.
Place 1/4 cup arugula on bottom half of each bun; top with 1 patty and 1/4 shallot mixture. Spread about 2 tsp. mayonnaise on top half of each bun; place on top of burgers.
* Recipe courtesy of Cooking Light, June 2012, p. 80
Fresh Tomato-Feta Pizza
1 lb. refrigerated fresh pizza dough
4 plum tomatoes sliced
3 1/2 Tbsp. EVOO
4 garlic cloves minced
1 Tbsp. cornmeal
4 oz. feta cheese
1 oz. pitted kalamata olives, halved (1/3 cup)
1/4 cup fresh basil leaves
Let dough stand at room temperature, covered, for 30 minutes.
Arrange tomato slices on a jelly-roll pan lined with paper towels. Let stand 30 min.
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500 degrees (keep pizza stone or baking sheet in oven as it preheats).
Combine the tomatoes, 2 Tbsp. EVOO, and garlic. Roll dough into a 14 in. circle on a lightly floured surface, and pierce dough liberally with a fork. Carefully remove pizza stone or baking sheet from oven. Sprinkle cornmeal over stone; place dough on stone. Arrange tomato mixture on dough. Crumble cheese; sprinkle over pizza. Bake at 500 degrees for 19 min. or until crust is golden and cheese is lightly browned. Remove from oven; top with olives and basil leaves. Brush outer crust with remaining 1 1/2 Tbsp. EVOO. Cut pizza into 6 large slices.
* Recipe courtesy of Cooking Light, June 2012, p. 104
4 plum tomatoes sliced
3 1/2 Tbsp. EVOO
4 garlic cloves minced
1 Tbsp. cornmeal
4 oz. feta cheese
1 oz. pitted kalamata olives, halved (1/3 cup)
1/4 cup fresh basil leaves
Let dough stand at room temperature, covered, for 30 minutes.
Arrange tomato slices on a jelly-roll pan lined with paper towels. Let stand 30 min.
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500 degrees (keep pizza stone or baking sheet in oven as it preheats).
Combine the tomatoes, 2 Tbsp. EVOO, and garlic. Roll dough into a 14 in. circle on a lightly floured surface, and pierce dough liberally with a fork. Carefully remove pizza stone or baking sheet from oven. Sprinkle cornmeal over stone; place dough on stone. Arrange tomato mixture on dough. Crumble cheese; sprinkle over pizza. Bake at 500 degrees for 19 min. or until crust is golden and cheese is lightly browned. Remove from oven; top with olives and basil leaves. Brush outer crust with remaining 1 1/2 Tbsp. EVOO. Cut pizza into 6 large slices.
Sunday, May 13, 2012
May 14-20
Almost to the last day of school ... before summer school begins, but that's not too terrible. It'll be great to finish it up and get a break. We've had some great times this past week with friends and coworkers and look forward to so many more this week!
We're making AP Lang goodie bags for Tim's students before they take the test on Wednesday (fingers crossed they do quite well). We also have our final character education dinner meeting this week. So again, looks to be a busy week.
Here's what's on the menu for this week:
Monday - Tim has a late meeting; Paul's having leftovers
Tuesday - Ham, Spinach, & Mushroom Pasta w/ Pistacchio Pasta*
Wednesday - Grilled Sausages & Tomato-Chickpea Crostini* & Caprese Crostini
Thursday - We've cooked for others, we're going out to Webster House
Friday - Chicken & Spinach Enchiladas
Saturday - Open
Sunday - Snack Night
*Recipe included on the blog
We're making AP Lang goodie bags for Tim's students before they take the test on Wednesday (fingers crossed they do quite well). We also have our final character education dinner meeting this week. So again, looks to be a busy week.
Here's what's on the menu for this week:
Monday - Tim has a late meeting; Paul's having leftovers
Tuesday - Ham, Spinach, & Mushroom Pasta w/ Pistacchio Pasta*
Wednesday - Grilled Sausages & Tomato-Chickpea Crostini* & Caprese Crostini
Thursday - We've cooked for others, we're going out to Webster House
Friday - Chicken & Spinach Enchiladas
Saturday - Open
Sunday - Snack Night
*Recipe included on the blog
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