Well, we made it through the holiday season! Our sincere apologies for not posting weekly (or ever) over the holiday time period, but we were quite busy - and played many meals by ear. We fell off the wagon on our weekly menu and shopping list and just didn't do as well as we'd like due to a very hectic (let's face it, frantic and stressed out) Tim.
School took us up to the very last of the shopping season for Christmas but luckily we got some snow and a couple bonus days off. Probably won't think it was so great in May, but it was the ONLY way we actually finished our shopping. Surprisingly, there weren't that many people out braving the weather. Glad we had to - it was a very stress-free shopping experience!
2012 was a nice year to us and we're excited to continue on in 2013. A few 2012 happenings: Paul's job, our engagement, our basement framing, Tim's new work position, Paul's sister's wedding, and sadly the passing of a beloved uncle. 2013 holds a ton of great things in store for us and we can't wait to see how it all pans out.
For this year, we've found our stride in our posts - they can't be weekly anymore. We simply don't have the time to get it on here and posted. Never fear though! We're going to try something new this year. If it fails or succeeds, it was Tim's idea (it really was though). Yes, you guessed it, we're going monthly!
It's going to be a bit of a challenge to map out an entire month, so there will be some "open" days spread throughout to catch the unexpected adjustments which will more than likely need to be made. Mostly on Sundays since those are our "snack nights" anyway and are easier to fill as needed.
So, here's what we're having for dinner this month!
Jan. 1 - Leftovers
Jan. 2 - Pantry Pasta
Jan. 3 - Pistachio-Crusted Pork Chops
Jan. 4 - Beef & Mushroom Tacos w/ Avocado Salad
Jan. 5 - Hold-the-Beef Chili*
Jan. 6 - Leftovers/Snack/Open
Jan. 7 - Spiced Grilled Chicken*
Jan. 8 - Red Beans & Rice
Jan. 9 - Pumpkin Ravioli
Jan. 10 - Chicken Fried Steak
Jan. 11 - Ham, Spinach, & Mushroom Pasta w/ Pesto*
Jan. 12 - Fried Rice with Chorizo, Green Beans, & Cashews*
Jan. 13 - OUT (New Theatre)
Jan. 14 - Seared Scallops with Thai Red Curry Sauce*
Jan. 15 - Indian Pizza
Jan. 16 - Made-by-Gay Chick-fil-A
Jan. 17 - Ham & Asparagus Lasagna*
Jan. 18 - Leftovers
Jan. 19 - Baked Potato Soup*
Jan. 20 - Snack/Leftovers/Open
Jan. 21 - OUT (Groupon)
Jan. 22 - Panini Night
Jan. 23 - Fisherman's Bake*
Jan. 24 - Mac 'n' Goat Cheese
Jan. 25 - Grilled Philly Cheesesteak Tacos*
Jan. 26 - Open
Jan. 27 - Open
Jan. 28 - Kielbasa-and-Onion Pizza*
Jan. 29 - Spicy Sausage Shepherd's Pie
Jan. 30 - OUT (KC REP)
Jan. 31 - Shrimp-and-Rice Bake
*Recipe is included on the blog.
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!
Wednesday, January 2, 2013
Sunday, November 4, 2012
Nov 5-11
Thanksgiving is just around the corner which means Christmas is fast approaching! I think my shopping list stress level has just exploded. Ideas are hatched, just no action on them yet - should probably get on that sometime soon.
Hope everyone has a wonderful week. We'd love to hear from you if there's a recipe you really enjoyed or simply want.
Here's what's on the menu for this week:
Mon - Baked Potato Soup*
Tues - Spaghetti with Spicy Turkey Sauce
Wed - KC REP
Thurs - Philly Cheesesteak Tacos*
Fri - Leftovers
Sat - Shrimp Scampi Pizzas
Sun - Snack Night
*Recipe included on the blog
Hope everyone has a wonderful week. We'd love to hear from you if there's a recipe you really enjoyed or simply want.
Here's what's on the menu for this week:
Mon - Baked Potato Soup*
Tues - Spaghetti with Spicy Turkey Sauce
Wed - KC REP
Thurs - Philly Cheesesteak Tacos*
Fri - Leftovers
Sat - Shrimp Scampi Pizzas
Sun - Snack Night
*Recipe included on the blog
Sunday, October 28, 2012
Oct 28 - Nov 4
It's Halloween! Spooky!
We're excited to see the trick-or-treaters coming by the house this week. It's going to be a very busy week for sure. Our leftovers for lunch are running quite low so we've decided to make some larger meals in order to stock up our options.
No recipes to post this week really ... since most of them are already on here.
Here's what's on the menu for this week:
Sun - Caesar Salad Nachos*
Mon - Ham, Spinach, & Mushroom pasta with pistachio pesto*
Tues - Hobo Plate
Wed - Lasagna* w/ Garlic Bread
Thurs - Beef (Ground Turkey) Polenta Pie
Fri - Leftovers
Sat - Reservation @ Nica's 320
Sun - Snack Night
*Recipe included on the blog
We're excited to see the trick-or-treaters coming by the house this week. It's going to be a very busy week for sure. Our leftovers for lunch are running quite low so we've decided to make some larger meals in order to stock up our options.
No recipes to post this week really ... since most of them are already on here.
Here's what's on the menu for this week:
Sun - Caesar Salad Nachos*
Mon - Ham, Spinach, & Mushroom pasta with pistachio pesto*
Tues - Hobo Plate
Wed - Lasagna* w/ Garlic Bread
Thurs - Beef (Ground Turkey) Polenta Pie
Fri - Leftovers
Sat - Reservation @ Nica's 320
Sun - Snack Night
*Recipe included on the blog
Sunday, October 21, 2012
Oct 22-28
It's going to be a busy week! Parent/Teacher conferences, a get-together at our house, and many other activities we've got planned out and about town. For those late nights at conferences, we've got some easy meals planned which will not take long to make so we can enjoy the little bit of evening we'll have. Thank goodness this weekend will be a three-day weekend to rest!
Here's this week's menu:
Mon - Mushroom pork chops w/ mashed potatoes & gravy
Tues - Chili-rubbed tilapia with asparagus & lemon
Wed - Enchiladas*
Thurs - Get-together menu: Meat/cheese/crackers platter; Chicken Roll-ups; Chips/salsa/3-2-1 dip; Hummus; Meatballs in Alfredo & mushroom sauce; Caesar salad; Aunt Donna's Cheese ball Dip; Banana bread, Pumpkin bread, Blonde Brownies; Various beverages
Fri - Celebrating not cooking @ Bluestem
Sat - Hickok's Bar & Grill & Bloody, Bloody Andrew Jackson
Sun - TBA
*Recipe included on blog
Here's this week's menu:
Mon - Mushroom pork chops w/ mashed potatoes & gravy
Tues - Chili-rubbed tilapia with asparagus & lemon
Wed - Enchiladas*
Thurs - Get-together menu: Meat/cheese/crackers platter; Chicken Roll-ups; Chips/salsa/3-2-1 dip; Hummus; Meatballs in Alfredo & mushroom sauce; Caesar salad; Aunt Donna's Cheese ball Dip; Banana bread, Pumpkin bread, Blonde Brownies; Various beverages
Fri - Celebrating not cooking @ Bluestem
Sat - Hickok's Bar & Grill & Bloody, Bloody Andrew Jackson
Sun - TBA
*Recipe included on blog
Breaded Pork-and-Mozzarella Stacks with Garlic Broccoli
1 8oz. block mozzarella cheese, thinly sliced and divided into 4 equal portions
4 butterflied pork chops
Salt/Pepper
1 cup flour
2 large eggs, beaten
3 cups breadcrumbs
2/3 cup EVOO, plus 2 Tbsp.
3 garlic cloves, thinly sliced
1 head fresh broccoli, broken into small florets
Preheat oven to 250 degrees. Slice each pork chop so you have 8 small chops. Place 1 chop in between a sheet of plastic wrap, and pound to 1/4 in. thick with a rolling pin; do for all 8 chops. Top 1 chop with the divided mozzarella and cover with the remaining 4 chops. Season chops with salt & pepper. Place the flour, eggs, and breadcrumbs in three separate shallow bowls. Coat the pork stacks in the flour, then in the egg, and then in the breadcrumbs.
In a large skillet, heat the 2/3 cup EVOO over medium-high heat. Add the pork stacks and cook, turning once, until golden (about 4-6 min.). Transfer to a paper-towel-lined baking sheet and keep warm in the oven.
Wipe out the skillet and return to the heat. Add the 2 Tbsp. EVOO, garlic, broccoli, and 4 Tbsp. water; season with salt & pepper. Cover and cook until crisp-tender (about 3-5 min.). Serve with the pork stacks.
* Original Recipe courtesy of Everyday with Rachael Ray, October 2009 Menu Planner
4 butterflied pork chops
Salt/Pepper
1 cup flour
2 large eggs, beaten
3 cups breadcrumbs
2/3 cup EVOO, plus 2 Tbsp.
3 garlic cloves, thinly sliced
1 head fresh broccoli, broken into small florets
Preheat oven to 250 degrees. Slice each pork chop so you have 8 small chops. Place 1 chop in between a sheet of plastic wrap, and pound to 1/4 in. thick with a rolling pin; do for all 8 chops. Top 1 chop with the divided mozzarella and cover with the remaining 4 chops. Season chops with salt & pepper. Place the flour, eggs, and breadcrumbs in three separate shallow bowls. Coat the pork stacks in the flour, then in the egg, and then in the breadcrumbs.
In a large skillet, heat the 2/3 cup EVOO over medium-high heat. Add the pork stacks and cook, turning once, until golden (about 4-6 min.). Transfer to a paper-towel-lined baking sheet and keep warm in the oven.
Wipe out the skillet and return to the heat. Add the 2 Tbsp. EVOO, garlic, broccoli, and 4 Tbsp. water; season with salt & pepper. Cover and cook until crisp-tender (about 3-5 min.). Serve with the pork stacks.
* Original Recipe courtesy of Everyday with Rachael Ray, October 2009 Menu Planner
Sunday, October 14, 2012
Oct 15-21
We finally had some time to post a couple recipes! You're welcome. Be sure to check out the Grilled Chicken Soft Tacos with Scallion Dresssing & the link to our absolutely fabulous Skillet Fried Chicken recipe we found. Remember the pictures to the right are all linked to the recipe for your convenience.
This week is an "easy" week for us with little activities so we're cooking all week! It's going to be yummy & we'll try our best to get a few of the recipes posted soon. We're off to go grocery shopping! Have a great week!
Monday - Breaded Pork & Mozzarella Stacks with Garlic Broccoli*
Tuesday - Grilled Lemon Chicken with Greek Salad
Wednesday - Mac-N-Goat Cheese
Thursday - Sunny-Side Sausage Fried Rice*
Friday - Tacos
Saturday - Open
Sunday - Snack
*Recipe included on the blog
This week is an "easy" week for us with little activities so we're cooking all week! It's going to be yummy & we'll try our best to get a few of the recipes posted soon. We're off to go grocery shopping! Have a great week!
Monday - Breaded Pork & Mozzarella Stacks with Garlic Broccoli*
Tuesday - Grilled Lemon Chicken with Greek Salad
Wednesday - Mac-N-Goat Cheese
Thursday - Sunny-Side Sausage Fried Rice*
Friday - Tacos
Saturday - Open
Sunday - Snack
*Recipe included on the blog
Grilled Chicken Soft Tacos with Scallion Dressing
1/2 a head of green cabbage, cored and thinly sliced
2 lemons, zested and juiced
Salt/Pepper
6 slices of bacon
10 medium flour tortillas (about 10 in.)
1 bunch scallions
1/4 cup EVOO, plus 3 Tbsp.
3 chicken breasts
1 granny smith apple, peeled and sliced into matchsticks
Sour Cream
Preheat a grill to medium-high. In a bowl, toss the cabbage with half the lemon zest and juice - season with salt & pepper and set aside. Microwave the bacon on a paper-towel-lined plate on high heat until crisp (about 4 min.); crumble.
Grill the tortillas, turning once, until lightly charred (about 3 min.); wrap in a kitchen towel to keep warm.
Meanwhile, in a bowl, toss the scallions with 1 Tbsp. EVOO and season with salt & pepper. Grill, turning until slightly charred (3-5 min.). Using the same bowl, toss the chicken with 2 Tbsp. EVOO and season with salt & pepper. Grill, turning once, until chicken is cooked through (6-8 min.). Let the chicken rest for 5 min. before thinly slicing.
In a small bowl, add the remaining lemon juice and zest. Whisk in the 1/4 cup EVOO and season with salt & pepper. Slice the grilled scallions and add them along with the apple to the dressing; coat well. Divide the chicken among the tortillas and top with the scallion/apple vinaigrette and bacon crumbles. Serve with the garnish of sour cream and the cabbage slaw on the side.
NOTE: if you are doing this inside, use a pan to make the bacon and then cook the chicken in the bacon drippings. Also, set the broiler to high and broil the tortillas to get that crispy char similar to the grill, then do the scallions the same way - tastes just the same if you can't use the grill!
* Original Recipe courtesy of Everyday with Rachael Ray, September 2010 Menu Planner
2 lemons, zested and juiced
Salt/Pepper
6 slices of bacon
10 medium flour tortillas (about 10 in.)
1 bunch scallions
1/4 cup EVOO, plus 3 Tbsp.
3 chicken breasts
1 granny smith apple, peeled and sliced into matchsticks
Sour Cream
Preheat a grill to medium-high. In a bowl, toss the cabbage with half the lemon zest and juice - season with salt & pepper and set aside. Microwave the bacon on a paper-towel-lined plate on high heat until crisp (about 4 min.); crumble.
Grill the tortillas, turning once, until lightly charred (about 3 min.); wrap in a kitchen towel to keep warm.
Meanwhile, in a bowl, toss the scallions with 1 Tbsp. EVOO and season with salt & pepper. Grill, turning until slightly charred (3-5 min.). Using the same bowl, toss the chicken with 2 Tbsp. EVOO and season with salt & pepper. Grill, turning once, until chicken is cooked through (6-8 min.). Let the chicken rest for 5 min. before thinly slicing.
In a small bowl, add the remaining lemon juice and zest. Whisk in the 1/4 cup EVOO and season with salt & pepper. Slice the grilled scallions and add them along with the apple to the dressing; coat well. Divide the chicken among the tortillas and top with the scallion/apple vinaigrette and bacon crumbles. Serve with the garnish of sour cream and the cabbage slaw on the side.
NOTE: if you are doing this inside, use a pan to make the bacon and then cook the chicken in the bacon drippings. Also, set the broiler to high and broil the tortillas to get that crispy char similar to the grill, then do the scallions the same way - tastes just the same if you can't use the grill!
* Original Recipe courtesy of Everyday with Rachael Ray, September 2010 Menu Planner
Sunday, October 7, 2012
Oct 8-14
Oh boy it's going to be a very busy week! Things are just getting started in the debate world, so Tim's weekends are going to be active, and Paul is working on getting his lesson planning, certification test taking, grading and all sorts of other school work completed!
Since this week has so much going on, it's a fairly easy menu week with a couple nights specifically designated to leftovers due to our activities and craziness going on. Here's what we're having for dinner this week:
Monday - Chicken Tacos w/ Scallion Dressing*
Tuesday - French Onion Soup*
Wednesday - Leftovers Night
Thursday - Shrimp & Cheese Grits w/ Fried Okra*
Friday - Leftovers Night
Saturday - Open (Avila University production of "Mousetrap")
Sunday - Chili
*Recipe included on blog
Since this week has so much going on, it's a fairly easy menu week with a couple nights specifically designated to leftovers due to our activities and craziness going on. Here's what we're having for dinner this week:
Monday - Chicken Tacos w/ Scallion Dressing*
Tuesday - French Onion Soup*
Wednesday - Leftovers Night
Thursday - Shrimp & Cheese Grits w/ Fried Okra*
Friday - Leftovers Night
Saturday - Open (Avila University production of "Mousetrap")
Sunday - Chili
*Recipe included on blog
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