I am ready for work early this morning and the quiet was driving me nuts, so I whipped out my big binder full of recipes and made up the menu for next week. The hubby will be back in town, so I'll be cooking again.
Mon. 2.22 ~ Spaghetti & tossed salad
Tues. 2/23 ~ Roast chicken, mashed potatoes and gravy, mixed veggies
Wed. 2/24 ~ Tex Mex Corn Chip Chili
Thurs. 2/25 ~ Yo-yo night
Fri. 2/26 ~ Sweet and sour crock pot pork
Sat. 2/27 ~ pierogies
Sun. 2/28 ~ Beef stroganoff w/ egg noodles
Friday, February 19, 2010
Tuesday, February 16, 2010
Playing it by ear...and a recipe to share
Well, for the rest of this week it's just Katie and I so I'm not planning too many big meals. Tonight I'm making spaghetti squash and chicken, one night we'll probably have cheese ravioli, another night Hamburger Helper and at some point in the week we're going to go out to dinner and go to the movies.
Last night I cooked apple & sage pork chops with garlic & herb angel hair pasta and a tossed salad. That was the first time I cooked that dish and it was a hit! All three of us really enjoyed it!
Apple and Sage Pork Chops
1 1/2 tsp rubbed sage
1 tsp minced garlic
1 tsp thyme
1/2 tsp ground allspice
1/2 tsp paprika
1 TBS flour
1 tsp salt
4 boneless pork chops, about 1 inch thick
2 TBS olive oil
1 medium onion, sliced thinly
2 red apples, peeled and sliced
1/2 cup apple juice
1 TBS brown sugar
Mix flour, salt and all of the spices together in a small bowl. Sprinkle both sides of each pork chop with 1 TBS of the seasoned flour. Save left over flour blend.
Cook the pork chops in hot oil in large skillet on medium - high heat until browned on both sides. Remove from skillet. Add onions and cook until slightly softened (about 3 minutes), stirring occasionally. Add apples and continue to cook & stir for 2 minutes.
Stir in apple juice, brown sugar and the remaining flour mixture. Once well combined, return pork chops to skillet. Bring to a boil and continue cooking until chops are done, about 5 - 6 minutes.
Enjoy!!!
Last night I cooked apple & sage pork chops with garlic & herb angel hair pasta and a tossed salad. That was the first time I cooked that dish and it was a hit! All three of us really enjoyed it!
Apple and Sage Pork Chops
1 1/2 tsp rubbed sage
1 tsp minced garlic
1 tsp thyme
1/2 tsp ground allspice
1/2 tsp paprika
1 TBS flour
1 tsp salt
4 boneless pork chops, about 1 inch thick
2 TBS olive oil
1 medium onion, sliced thinly
2 red apples, peeled and sliced
1/2 cup apple juice
1 TBS brown sugar
Mix flour, salt and all of the spices together in a small bowl. Sprinkle both sides of each pork chop with 1 TBS of the seasoned flour. Save left over flour blend.
Cook the pork chops in hot oil in large skillet on medium - high heat until browned on both sides. Remove from skillet. Add onions and cook until slightly softened (about 3 minutes), stirring occasionally. Add apples and continue to cook & stir for 2 minutes.
Stir in apple juice, brown sugar and the remaining flour mixture. Once well combined, return pork chops to skillet. Bring to a boil and continue cooking until chops are done, about 5 - 6 minutes.
Enjoy!!!
Saturday, January 30, 2010
Ahead of the game....
WOW Can you believe it?! I actually have the meals planned out for the next couple of (are you ready for this?) weeks!!!! I know, crazy, right? LOL But it's done, at least until Feb. 12th. I'm working on my grocery list for the upcoming week now, tomorrow we will get a paper and see if there are any coupons that will be useful. I have to say, we NEVER read the paper, but the $2 we spend on it on Sundays is soooo worth it! With a bit of planning and organization, coupons can really save you a lot of money! I love it!!!! Ok, now on to our menu for the next 2 weeks...
Mon. 2/1 ~ Meme's chicken spaghetti (Kate's request)
Tues. 2/2 ~ Ham steaks, candied yams and rolls
Wed. 2/3 ~ Mac & cheese w/ canned tomatoes out of our garden
Thurs. 2/4 ~ Beef stew
Fri. 2/5 ~ Yo-yo night
Sat. 2/6 ~ TBA
Sun. 2/7 ~ Super Bowl...I will be making veggie pizza to take over to Erin & Russ's house
Mon. 2/8 ~ Roasted turkey breast, mashed potatoes & gravy, green bean casserole
Tues. 2/9 ~ BLTs
Wed. 2/10 ~ Yo-yo night
Thurs. 2/11 ~ Cabbage and sausage casserole
Fri. 2/12 ~ Pizza night
Sat. 2/13 ~ TBA
Mon. 2/1 ~ Meme's chicken spaghetti (Kate's request)
Tues. 2/2 ~ Ham steaks, candied yams and rolls
Wed. 2/3 ~ Mac & cheese w/ canned tomatoes out of our garden
Thurs. 2/4 ~ Beef stew
Fri. 2/5 ~ Yo-yo night
Sat. 2/6 ~ TBA
Sun. 2/7 ~ Super Bowl...I will be making veggie pizza to take over to Erin & Russ's house
Mon. 2/8 ~ Roasted turkey breast, mashed potatoes & gravy, green bean casserole
Tues. 2/9 ~ BLTs
Wed. 2/10 ~ Yo-yo night
Thurs. 2/11 ~ Cabbage and sausage casserole
Fri. 2/12 ~ Pizza night
Sat. 2/13 ~ TBA
Sunday, January 24, 2010
Bubble Bread...YUM!
Oh, I remember when Meme Bair would make Bubble Bread! I could never wait to get my hands on it when it came out of the oven...most of the time burning myself with the gooey syrup. OH, but so worth it! I was digging through recipes yesterday and came across this forgotten favorite of mine, so I decided I was going to make it this morning. Kate's friend, Sarah spent the night last night, so I think they'll enjoy it. So will Gene and I. ;) Thought I'd share the recipe. It's just a little time consuming, but not hard to make at all. Would love to know if you try it!
~Amy
Bubble Bread
2 loaves of frozen bread dough (partly thawed). Cut in half lengthwise, then cut each half into 10 pieces. This will give you 40 pieces. Roll into balls.
In microwave safe bowl, melt 1 1/2 sticks of butter. In separate bowl, combine 1 1/2 cups sugar with 2 TBS cinnamon. Mix well.
Dip balls into butter then coat with sugar mixture. Place in a sprayed bunt pan or angel food cake pan in a single layer. You will have to squeeze them in tight to fit.
Bake uncovered at 350 degrees for 20 minutes. Remove from oven, cover with foil and bake another 30 minutes. Remove from oven. Let stand 5 minutes then turn out onto serving plate. When cool enough, pull apart and enjoy!
~Amy
Bubble Bread
2 loaves of frozen bread dough (partly thawed). Cut in half lengthwise, then cut each half into 10 pieces. This will give you 40 pieces. Roll into balls.
In microwave safe bowl, melt 1 1/2 sticks of butter. In separate bowl, combine 1 1/2 cups sugar with 2 TBS cinnamon. Mix well.
Dip balls into butter then coat with sugar mixture. Place in a sprayed bunt pan or angel food cake pan in a single layer. You will have to squeeze them in tight to fit.
Bake uncovered at 350 degrees for 20 minutes. Remove from oven, cover with foil and bake another 30 minutes. Remove from oven. Let stand 5 minutes then turn out onto serving plate. When cool enough, pull apart and enjoy!
Saturday, January 23, 2010
A full week's plan!!!
Gene and I just finished up the menu for the next week and I've got my grocery list ready, so will be heading out to the commissary in a few hours...then back home to clean a bit. Gene has decided to make his sauce and spaghetti tonight, so YAY I don't have to cook! Well, I think I'll bake. I haven't made a desert in a long time, so I'll do that tonight. Molten Chocolate Lava Cakes w/ vanilla ice cream! YUM Doesn't that sound good? And they are baked in tiny individual bowls, so one serving is it for me. That's a plus for sure! I do have a sweet tooth, so this perfectly sized portion should be perfect for helping me to not over do it!
Sun. 1/24 ~ Pan grilled rib eye steaks, garlic mashed potatoes and a salad
Mon. 1/25 ~ Meme Bair's chicken pot pie
Tues. 1/26 ~ Yo-yo night. Gene and Kate will be home and I'll be going out with the gals for a little Girl's Night dinner!
Wed. 1/27 ~ Ham, cheese and broccoli quiche
Thurs. 1/28 ~ Hearty white chili & home made bread
Fri. 1/29 ~ Spanish rice
Sat. 1/30 ~ Meatloaf, scalloped potatoes and a veggie..that has yet to be determined
Sun 1/31 ~ As of right now, Sunday will be a yo-yo night...who knows, I may end up cooking, but for now, the plan is to take a break and not cook (maybe get my hubby to take me out to eat! LOL)
Sun. 1/24 ~ Pan grilled rib eye steaks, garlic mashed potatoes and a salad
Mon. 1/25 ~ Meme Bair's chicken pot pie
Tues. 1/26 ~ Yo-yo night. Gene and Kate will be home and I'll be going out with the gals for a little Girl's Night dinner!
Wed. 1/27 ~ Ham, cheese and broccoli quiche
Thurs. 1/28 ~ Hearty white chili & home made bread
Fri. 1/29 ~ Spanish rice
Sat. 1/30 ~ Meatloaf, scalloped potatoes and a veggie..that has yet to be determined
Sun 1/31 ~ As of right now, Sunday will be a yo-yo night...who knows, I may end up cooking, but for now, the plan is to take a break and not cook (maybe get my hubby to take me out to eat! LOL)
Sunday, January 17, 2010
This week's plan....
Well, Gene ended up going away for a few days last week, so Kate and I actually had a few "yo-yo" nights while he was away. A few of the things that were planned for last week, you'll notice on the menu for this week...I woke up feeling like I was hit by a truck, so thinking is not my strong point at the moment. LOL AWE, but with a little input from Gene (and my coffee...LOL), I managed to pull together an entire weeks worth of dinners (yes, all 7 days in the week)!!! Here is what we came up with...
Tonight 1/17 ~ Pan grilled pork chops, whipped sweet potatoes and steamed broccoli and cauliflower
Mon. 1/18 ~ Turkey burgers and fries
Tues. 1/19 ~ Pierogies and peas
Wed. 1/20 ~ Yo - yo night (I was sick...my dinner consisted of Saltines, ginger ale and pepto)
Thurs. 1/21 ~ Meme's hamburg BBQ and steamed broccoli and cauliflower
Fri. 1/22 ~ Mexican Night! We'll be having chicken tacos and enchiladas. Sides have yet to be determined.
Sat. 1/23 ~
Sun. 1/24 ~ Gene offered to make his home made sauce, so we'll have spaghetti and Gene's sauce, a nice fresh salad and I think I'll try making home made bread once again.
Tonight 1/17 ~ Pan grilled pork chops, whipped sweet potatoes and steamed broccoli and cauliflower
Mon. 1/18 ~ Turkey burgers and fries
Tues. 1/19 ~ Pierogies and peas
Wed. 1/20 ~ Yo - yo night (I was sick...my dinner consisted of Saltines, ginger ale and pepto)
Thurs. 1/21 ~ Meme's hamburg BBQ and steamed broccoli and cauliflower
Fri. 1/22 ~ Mexican Night! We'll be having chicken tacos and enchiladas. Sides have yet to be determined.
Sat. 1/23 ~
Sun. 1/24 ~ Gene offered to make his home made sauce, so we'll have spaghetti and Gene's sauce, a nice fresh salad and I think I'll try making home made bread once again.
Monday, January 11, 2010
A few recipes
Buttered Rosemary Dinner Rolls ~ Courtesy of The Pioneer Woman's blog
Place your favorite frozen dinner roll dough (I am using the pre-rolled frozen Rhode's brand) in a round baking stone (the Pioneer Woman used a cast iron skillet, but I don't have one, so one of my PC baking stones is what I'm using), rubbed with olive oil, about 1 1/2 inches apart. You don't want the pan/stone to be too crowded as you have to let the dough rise. Cover with plastic wrap sprayed with non-stick cooking spray (or a tea towel, which I am using) and place in a warm spot for a few hours...as per package directions.
Once dinner roll dough has risen, place a half stick of butter (I'm making 11 rolls) in microwave safe dish and melt. While butter is melting, tear off rosemary from stems and chop finely.
Using basting brush, lightly coat dough with butter. Sprinkle rosemary over rolls & lightly brush with butter again. Then, sprinkle sea salt over rolls. Yes, once again, you lightly brush with butter. (I LOVE The Pioneer Woman!!!)
Bake at 350 degrees for 15 - 20 minutes, or until rolls are a beautiful, golden brown. Once rolls are done, you guessed it...give those bad boys one more brush of melted butter! Serve warm!!!
*I am making these tonight to go along with the London broil I have marinading right now. They look soooooo yummy, I figured it was safe to share the recipe before testing them out. :) With all that butter and fresh rosemary...they have to be yummy!!!
Amy's Corn Chowder
6 slices of bacon, cooked until crisp, cooled and finely chopped
Grease from bacon
1 medium yellow onion, chopped
2 cloves garlic, minced
1 - 2 tsp dried or fresh thyme
2 large Idaho potatoes, peeled, washed and chopped
1/4 cup flour
6 cups chicken stock
4 cups heavy cream
Salt and pepper
About 6 cups fresh corn off of the cob, boiled in hot salted water for about 5 minutes, drain (I parboiled this in the summer when I froze it, so I didn't boil it before adding to the chowder)
Chopped chives for garnish
Place onions, garlic and thyme in pan with bacon grease. Cook for about 6 minutes, until onions are soft. Sprinkle flour over onion mixture to coat. Transfer to stock pot. Add chicken broth and potatoes, cook on med./high for 10 - 12 minutes, until potatoes are soft. Using potato masher, mash up potatoes to thicken broth. Bring to a simmer. Add heavy cream. Simmer for another 10 - 12 minutes. If you want your broth thicker, sprinkle in more flour, a little at a time, and whisk until there are no lumps. Add chopped bacon. Salt and pepper to taste. Add corn and cook another 10 minutes. Serve hot w/ dried chives as garnish.
**I found recipes online and also used one from a friend; combined them to make my own. We were very pleased with it and will surely make it again and again.
**I baked home made bread to serve with this. YUMMO!!
Place your favorite frozen dinner roll dough (I am using the pre-rolled frozen Rhode's brand) in a round baking stone (the Pioneer Woman used a cast iron skillet, but I don't have one, so one of my PC baking stones is what I'm using), rubbed with olive oil, about 1 1/2 inches apart. You don't want the pan/stone to be too crowded as you have to let the dough rise. Cover with plastic wrap sprayed with non-stick cooking spray (or a tea towel, which I am using) and place in a warm spot for a few hours...as per package directions.
Once dinner roll dough has risen, place a half stick of butter (I'm making 11 rolls) in microwave safe dish and melt. While butter is melting, tear off rosemary from stems and chop finely.
Using basting brush, lightly coat dough with butter. Sprinkle rosemary over rolls & lightly brush with butter again. Then, sprinkle sea salt over rolls. Yes, once again, you lightly brush with butter. (I LOVE The Pioneer Woman!!!)
Bake at 350 degrees for 15 - 20 minutes, or until rolls are a beautiful, golden brown. Once rolls are done, you guessed it...give those bad boys one more brush of melted butter! Serve warm!!!
*I am making these tonight to go along with the London broil I have marinading right now. They look soooooo yummy, I figured it was safe to share the recipe before testing them out. :) With all that butter and fresh rosemary...they have to be yummy!!!
Amy's Corn Chowder
6 slices of bacon, cooked until crisp, cooled and finely chopped
Grease from bacon
1 medium yellow onion, chopped
2 cloves garlic, minced
1 - 2 tsp dried or fresh thyme
2 large Idaho potatoes, peeled, washed and chopped
1/4 cup flour
6 cups chicken stock
4 cups heavy cream
Salt and pepper
About 6 cups fresh corn off of the cob, boiled in hot salted water for about 5 minutes, drain (I parboiled this in the summer when I froze it, so I didn't boil it before adding to the chowder)
Chopped chives for garnish
Place onions, garlic and thyme in pan with bacon grease. Cook for about 6 minutes, until onions are soft. Sprinkle flour over onion mixture to coat. Transfer to stock pot. Add chicken broth and potatoes, cook on med./high for 10 - 12 minutes, until potatoes are soft. Using potato masher, mash up potatoes to thicken broth. Bring to a simmer. Add heavy cream. Simmer for another 10 - 12 minutes. If you want your broth thicker, sprinkle in more flour, a little at a time, and whisk until there are no lumps. Add chopped bacon. Salt and pepper to taste. Add corn and cook another 10 minutes. Serve hot w/ dried chives as garnish.
**I found recipes online and also used one from a friend; combined them to make my own. We were very pleased with it and will surely make it again and again.
**I baked home made bread to serve with this. YUMMO!!
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