Okay guys and girls!
I was going to post on how I make homemade pizza BUT... we have been invited to a chili and hot dog supper and movie with our Sunday school class. So you are on your own. I will suggest Edwardo's in Munster, IN though. Excellent!
See you later, have a fun Friday night and if you think of it pray for Tom's son Jon and our new daughter-in-law Karen who are getting married on Saturday!
Friday, November 7, 2008
Sunday, November 2, 2008
Extra! Extra!
This is a request: Here you go Tricia!
Blue Cheese dressing for Carrots ~
One pkg blue cheese or Gorgonzola broken up in a big mouth mason jar.
Add about 12 oz sour cream.
Add about 1/4 c mayo.
A little milk, salt & pepper.
I use one of those cool stick blenders, add milk a little at a time. Blue Cheese dressing is thick.
That's it!
Enjoy!
Blue Cheese dressing for Carrots ~
One pkg blue cheese or Gorgonzola broken up in a big mouth mason jar.
Add about 12 oz sour cream.
Add about 1/4 c mayo.
A little milk, salt & pepper.
I use one of those cool stick blenders, add milk a little at a time. Blue Cheese dressing is thick.
That's it!
Enjoy!
Thursday Plan
Pasta with Chicken
olive oil
3 boneless chicken breasts cubed
2 carrots, sliced
2 pkg broccoli cut off stalk
2 cloves garlic, minced
12 oz spaghetti noodles
2/3 c water
1 tsp basil
Parmesan cheese
serves our family of 5 with NO leftovers
Start water for noodles and finish them.
Cook chicken in oil until no longer pink.
Cook carrot for 5 minutes in oil. Add water, broccoli and garlic cook another 5 minutes.
Drain pasta in a big bowl mix everything together. Add basil, salt and pepper and top with Parmesan cheese.
Okay, this does require crusty bread and butter.
olive oil
3 boneless chicken breasts cubed
2 carrots, sliced
2 pkg broccoli cut off stalk
2 cloves garlic, minced
12 oz spaghetti noodles
2/3 c water
1 tsp basil
Parmesan cheese
serves our family of 5 with NO leftovers
Start water for noodles and finish them.
Cook chicken in oil until no longer pink.
Cook carrot for 5 minutes in oil. Add water, broccoli and garlic cook another 5 minutes.
Drain pasta in a big bowl mix everything together. Add basil, salt and pepper and top with Parmesan cheese.
Okay, this does require crusty bread and butter.
Wednesday Plan
Drain your soaked beans. Add to a crock pot:
beans
1 medium onion, chopped
4 carrots, sliced
2 stalks celery, chopped
4 cloves garlic, minced
1 tsp cumin
2 tsp basil
1 tsp chili powder
1 tsp oregano
1 tsp Tabasco
1 big can crushed tomatoes
salt & pepper
water to fill pot
Cover and cook on low 8-10 hours or on high 3-4 hours.
Make rice and put this it in the bottom of your bowl and ladle a spoon full of beans on top. Top with cheese, sour cream or nothing at all.
beans
1 medium onion, chopped
4 carrots, sliced
2 stalks celery, chopped
4 cloves garlic, minced
1 tsp cumin
2 tsp basil
1 tsp chili powder
1 tsp oregano
1 tsp Tabasco
1 big can crushed tomatoes
salt & pepper
water to fill pot
Cover and cook on low 8-10 hours or on high 3-4 hours.
Make rice and put this it in the bottom of your bowl and ladle a spoon full of beans on top. Top with cheese, sour cream or nothing at all.
Tuesday Plan
Okay...who is thinking about Thanksgiving already? I am. So are the boys and Tom. He will talk about our Thanksgiving dinner now until the day! I also have a friend (you know who you are) who is cooking her first family invited Thanksgiving dinner. I have told her she will do a great job and that I am here to help. So this is for her, me and everyone else who wants a dish up on Thanksgiving.
My mom, aka Nana, makes chicken dressing for Thanksgiving. Actually she makes it on demand when we go and visit. They live in Alabama so she does have a heads up when we come. It is a known meal that we WILL have. Right mom? I love it so much (notice how I love a lot of things food related? The reason I have now taken up jogging as a hobby) that when I make it I make 2 pans of it. One for us and one for the freezer. This is where the extra one will come in handy right now because you will have one to eat for dinner tonight and one to reheat for your Thanksgiving meal. How is that for help?
So here we go...
First the night before or the morning of, roast 2 small chickens. I put them in a crock pot overnight on low and then in the morning take them out to cool. Pull all the meat off the bones and PUT THE BONES IN A FREEZER BAG IN THE FREEZER FOR STOCK! I mean it!
1. Make 2 pans of cornbread, I do use a cast iron skillet and swear by it but a regular pan can work.
2. When it is cool coarsely crumble them into two casserole dishes.
3. Toast 4 slices of bread or as my mom does use a couple day leftover biscuits, crumble this into the 2 pans evenly divided.
4. Divide meat up between the two casserole dishes.
5. In a skillet with butter slowly brown 2 onions and 4 celery stalks. Divide this up too.
6. Cut up 4 boiled eggs and divide these.
7. Add some poultry seasonings, sage, salt and pepper as you like it, and I like a lot of it!
8. In a bowl combine( I grimace as I type this next ingredient but his time it is okay) 2 cans cream of mushroom soup, a can of milk. Mix with your hands everything in the casserole dishes. Add the milk mixture and slowly fluff it through. Yes you can do that! If it is not moist enough add chicken broth, it will dry as it cooks so don't be shy with it but don't let it get soupy.
9. Cover and bake one of them at 375 for 45 minutes.
Now don't cook the second one, cover it will foil and stick it in the freezer. On Thanksgiving day put it straight in the oven for about an hour or until hot.
Don't forget we are doing black bean and rice soup tomorrow, soak your beans overnight tonight.
My mom, aka Nana, makes chicken dressing for Thanksgiving. Actually she makes it on demand when we go and visit. They live in Alabama so she does have a heads up when we come. It is a known meal that we WILL have. Right mom? I love it so much (notice how I love a lot of things food related? The reason I have now taken up jogging as a hobby) that when I make it I make 2 pans of it. One for us and one for the freezer. This is where the extra one will come in handy right now because you will have one to eat for dinner tonight and one to reheat for your Thanksgiving meal. How is that for help?
So here we go...
First the night before or the morning of, roast 2 small chickens. I put them in a crock pot overnight on low and then in the morning take them out to cool. Pull all the meat off the bones and PUT THE BONES IN A FREEZER BAG IN THE FREEZER FOR STOCK! I mean it!
1. Make 2 pans of cornbread, I do use a cast iron skillet and swear by it but a regular pan can work.
2. When it is cool coarsely crumble them into two casserole dishes.
3. Toast 4 slices of bread or as my mom does use a couple day leftover biscuits, crumble this into the 2 pans evenly divided.
4. Divide meat up between the two casserole dishes.
5. In a skillet with butter slowly brown 2 onions and 4 celery stalks. Divide this up too.
6. Cut up 4 boiled eggs and divide these.
7. Add some poultry seasonings, sage, salt and pepper as you like it, and I like a lot of it!
8. In a bowl combine( I grimace as I type this next ingredient but his time it is okay) 2 cans cream of mushroom soup, a can of milk. Mix with your hands everything in the casserole dishes. Add the milk mixture and slowly fluff it through. Yes you can do that! If it is not moist enough add chicken broth, it will dry as it cooks so don't be shy with it but don't let it get soupy.
9. Cover and bake one of them at 375 for 45 minutes.
Now don't cook the second one, cover it will foil and stick it in the freezer. On Thanksgiving day put it straight in the oven for about an hour or until hot.
Don't forget we are doing black bean and rice soup tomorrow, soak your beans overnight tonight.
Saturday, November 1, 2008
Monday Plan
Tomato Bisque
4 tbsp butter
2 slices bacon
1 onion chopped
1 carrot chopped
1 rib celery chopped
4 cloves garlic minced
5 tbsp all purpose flour
5 c chicken broth
1 big can chopped tomatoes
2 tsp dry basil
1 c heavy cream
sea salt & pepper
Cook bacon until crispy, set aside. Brown onion, celery and carrots in bacon grease about 8 minutes. Stir in flour and cook for 2 minutes, stirring constantly. Pour in broth and tomatoes,whisking until it boils. Add spices, lower heat and simmer for 30 minutes. Cool a bit and work in batches to blend until smooth or if you have one of those cool immersion blenders that will work better. Return all to pot and warm up. Whisk in cream.
Grilled cheese
Okay so my tastes have changed. Now if the kids still like Velveeta grilled cheese then by all means us it. I on the other hand am hooked on Havarti on whole wheat. I am assuming you all know how to make grilled cheese ;o)
4 tbsp butter
2 slices bacon
1 onion chopped
1 carrot chopped
1 rib celery chopped
4 cloves garlic minced
5 tbsp all purpose flour
5 c chicken broth
1 big can chopped tomatoes
2 tsp dry basil
1 c heavy cream
sea salt & pepper
Cook bacon until crispy, set aside. Brown onion, celery and carrots in bacon grease about 8 minutes. Stir in flour and cook for 2 minutes, stirring constantly. Pour in broth and tomatoes,whisking until it boils. Add spices, lower heat and simmer for 30 minutes. Cool a bit and work in batches to blend until smooth or if you have one of those cool immersion blenders that will work better. Return all to pot and warm up. Whisk in cream.
Grilled cheese
Okay so my tastes have changed. Now if the kids still like Velveeta grilled cheese then by all means us it. I on the other hand am hooked on Havarti on whole wheat. I am assuming you all know how to make grilled cheese ;o)
Sunday Plan
Beef & Potato Stroganoff
5 large russet potatoes
3 tablespoons unsalted butter
1 pound sliced mushrooms
2 tablespoon onion
2 garlic cloves, minced
3/4 cup heavy cream
1 pound ground beef
Salt and freshly ground pepper
1/2 cup sour cream, at room temperature
1. Pierce the potatoes all over with a fork and microwave on high until cooked through, about 9 minutes.
2. In a large skillet, heat the butter over medium-high heat, add the mushrooms and cook until golden, about 10 minutes. Stir in the onion , garlic and 3/4 cup water and boil to reduce the liquid by half, about 2 minutes; stir in the heavy cream and remove from the heat.
3. In a medium saucepan, brown the ground beef over high heat, about 5 minutes. Remove with a slotted spoon and add to the mushroom mixture; season to taste with salt and pepper.
4. Slice one-third off the top of each potato and chop the tops. Using a spoon, hollow out each potato, leaving a thick wall. In a microwavable bowl, mash together the chopped potato, potato centers and sour cream. Season with salt and pepper and reheat in the microwave.
5. Return the beef and mushroom mixture to a simmer. Stuff the hollowed potatoes with the beef mixture. Serve with the mashed potatoes.
5 large russet potatoes
3 tablespoons unsalted butter
1 pound sliced mushrooms
2 tablespoon onion
2 garlic cloves, minced
3/4 cup heavy cream
1 pound ground beef
Salt and freshly ground pepper
1/2 cup sour cream, at room temperature
1. Pierce the potatoes all over with a fork and microwave on high until cooked through, about 9 minutes.
2. In a large skillet, heat the butter over medium-high heat, add the mushrooms and cook until golden, about 10 minutes. Stir in the onion , garlic and 3/4 cup water and boil to reduce the liquid by half, about 2 minutes; stir in the heavy cream and remove from the heat.
3. In a medium saucepan, brown the ground beef over high heat, about 5 minutes. Remove with a slotted spoon and add to the mushroom mixture; season to taste with salt and pepper.
4. Slice one-third off the top of each potato and chop the tops. Using a spoon, hollow out each potato, leaving a thick wall. In a microwavable bowl, mash together the chopped potato, potato centers and sour cream. Season with salt and pepper and reheat in the microwave.
5. Return the beef and mushroom mixture to a simmer. Stuff the hollowed potatoes with the beef mixture. Serve with the mashed potatoes.
Menu Plan - Fall 11/2
Sunday
Beef & Potato Stroganoff
Monday
Tomato Bisque
Grilled Havarti Sandwiches
Tuesday
Nana's Chicken Dressing
Applesauce
Wednesday
Black Beans & Rice Soup
Thursday
Pasta with Chicken
Friday
Pizza
Saturday
Italian Beef Sandwiches
Chips
Beef & Potato Stroganoff
Monday
Tomato Bisque
Grilled Havarti Sandwiches
Tuesday
Nana's Chicken Dressing
Applesauce
Wednesday
Black Beans & Rice Soup
Thursday
Pasta with Chicken
Friday
Pizza
Saturday
Italian Beef Sandwiches
Chips
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