Yummy little side dish...

So tonight I made these yummy little potato stacks. They were really easy but they took a long time to cook. My family loved them. I had them in the oven before I started making the pork chops with the roasted red pepper cream and everything was done at the same time. Thought I'd share the recipe! :)


Roasted Potato Stacks
Serves 4
Recipe courtesy of Gourmandrecipes.com




INGREDIENTS:
3 tablespoons olive oil
2 cloves garlic, minced
1 lb. Russet potatoes
Salt and pepper
sprinkle dried thyme leaves








DIRECTIONS:
1. Preheat the oven to 375 degrees.
2. Make the garlic oil: combine the olive oil and garlic in a small saucepan and gently warm over low heat until fragrant but the garlic is not brown. Remove from the heat and set aside.
3. Peel the potatoes and thinly slice them with a mandolin.
4. Brush 8 muffin tins with thr garlic oil with a pastry brush. Layer a potato slice in the bottom of a muffin tin and brush it with a thin layer of garlic oil. Layer another slice of potato and brush it with the garlic oil. Repeat until it stacks up to the top of the muffin tin.
5. Repeat step 4 with a new muffin tin until you have a total of 8 potato stacks.
6. Season with salt and pepper. Sprinkle the potato stacks with the dried thyme leaves.
7. Bake the potato stacks in the preheated oven for 35-45 minutes or until the potatoes are golden brown and cooked through.
8. Serve immediately with any main entrees.

Week Twelve Recipes and Shopping List

Day One:

Indoor BBQ Chicken Skewers
*can be done on an outdoor grill as well
adapted from a recipe in cooks country

Ingredients:
3 tbsp brown sugar
2 tsp paprika
½ tsp ground cumin
¼ tsp salt
4 boneless, skinless chicken breasts, cut into 1 inch chunks
1 cup bbq sauce
¼ cup cider vinegar
½ cup sour cream
2 tbsp minced fresh cilantro OR 1 tsp dried

Directions:
Adjust oven rack to highest position (about 5 inches from broiler element) and heat broiler. Set wire rack over rimmed baking sheet. Combine brown sugar, paprika, cumin, and salt in a large bowl. Add chicken and toss to coat. Thread seasoned chicken onto 12 inch skewers, either metal or bamboo soaked in water.

Whisk ¾ cup bbq sauce and 2 tbsp vinegar in small bowl. In second bowl combine sour cream, cilantro, bbq sauce and remaining vinegar; set aside for serving.

Brush each kebab with bbq sauce/vinegar mixture. Broil until lightly browned, 5 to 7 minutes. Flip kebabs, brush with remaining sauce and continue to broil until chicken is lightly charred and cooked through, 5 to 7 minutes. Serve with sour cream sauce.


Day Two:

Margherita Pizza (Pizza Margherita)
recipe courtesy of food.com

Ingredients:
12 inches thin pizza crust ( Boboli 12 inch thin crust)
1 tablespoon extra virgin olive oil
2 garlic cloves, finely chopped
3 -4 large basil leaves, cut into strips
2 small tomatoes, cut thinly
1 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese
salt and pepper, to taste
crushed red pepper flakes, to taste (optional)

Directions:
Preheat the oven to 450°F.
Drizzle the olive oil over the pizza shell. Use a brush to spread it around and make sure to get the crust!
Next, disperse the finely chopped garlic evenly.
Spread the mozzarella cheese throughout the top, but keep it thin.
Place the thinly sliced tomatoes across the entire pizza.
Lightly salt and pepper the tomatoes with the kosher salt.
Spread the fresh basil leaves, making sure to get some on tomatoes and on just the cheese itself.
Cook the pizza in the oven for about 9-10 minutes, or until sufficiently crispy and melted to your liking.
Add a little Parmesan cheese and (optional) crushed red pepper and enjoy!


Day Three:

Broccoli-Cheddar Soup
recipe courtesy Food Network Magazine
serves 4

Ingredients:
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
2 cups low-sodium chicken broth
2 cups half-and-half
1 pound russet potatoes, peeled and chopped
1 pound sweet potatoes, peeled and chopped
1 bay leaf
Kosher salt and freshly ground pepper
2 cups chopped broccoli florets
2 cups sharp cheddar cheese, shredded
Croutons, for topping (optional)

Directions:
Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.

Reduce the heat to medium and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain.

When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper.

Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired.


Day Four:

Pork Chops with Roasted Red Pepper Cream
Recipe courtesy of cooks country

Ingredients:
4 bone in or center cut pork chops, about 1 inch thick
Salt and pepper
1 tablespoon vegetable oil
½ onion, sliced thin
6 garlic cloves, minced
¾ cup chicken broth
¾ cup heavy cream
1 (12 oz) jar roasted red peppers, drained & chopped
2 tsp light brown sugar
¼ cup chopped fresh basil OR 1/4 tsp dried basil leaves

Directions:
Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat. Add chops and cook until well browned, about 5-7 minutes per side. Transfer to serving platter and tent with foil.

Reduce heat to medium. Add onion to empty skillet and cook until softened and browned, 1-2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth, cream, roasted peppers, and sugar and simmer, scraping up any browned bits with a wooden spoon, until sauce is slightly thickened, about 5 minutes. Off heat, add any accumulated pork juices back to pan and stir in basil. Season with salt and pepper. Spoon sauce over chops. Serve.


Day Five:

Basil Garlic Shrimp Linguine
adapted from a recipe in cooks country


Ingredients:
1 pound large uncooked shrimp, peeled and deveined
Salt and pepper
1 ½ tbsp. olive oil
6 garlic cloves, minced
½ cup white wine
1 (14.5 oz) can diced tomatoes
1/4 cup finely chopped fresh basil or 1 tbsp dried basil
3 tbsp butter, cut into pieces
1 tbsp capers, drained & minced
1 tsp lemon juice

1 pound linguine

Directions:
Pat shrimp dry with paper towels and season with salt and pepper. Heat 1 tbsp oil in large non stick skillet over medium high heat. Add shrimp and cook until lightly browned, about 1 minute per side. Transfer to plate.

Heat salted water for linguine in a large pot. Cook 1 pound linguine according to package directions.

Meanwhile, Add remaining oil, garlic and a dash of pepper to empty skillet and cook until fragrant, about 30 seconds. Stir in wine and tomatoes and simmer until slightly thickened, about 5 minutes. Off heat, whisk in basil, butter, capers and lemon juice. Add shrimp and any accumulated juices to skillet. Cover and let sit until shrimp are heated through, about 5 minutes. Season with salt & pepper. Serve over cooked linguine.


Shopping List

Vegetable oil
Olive oil
crushed red pepper flakes
1 bay leaf
Kosher salt
Salt and pepper
brown sugar
paprika
ground cumin
dried basil (if not using fresh)

bbq sauce
cider vinegar
3 cups chicken broth
1 (14.5 oz) can diced tomatoes
1 (12 oz) jar roasted red peppers
capers
white wine
lemon juice
Croutons (optional)

2 heads of garlic (14 cloves)
1 pkg fresh basil (if not using dried)
2 small tomatoes
2 medium onions
2 stalks celery
1 pound russet potatoes, about 4
1 pound sweet potatoes, 2 large
2 cups chopped broccoli florets
fresh cilantro

4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese
2 cups half-and-half
1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups)
¾ cup heavy cream
3 tbsp butter, cut into pieces
½ cup sour cream

Boboli 12 inch thin crust
1 pound linguine
4 boneless, skinless chicken breasts, cut into 1 inch chunks
4 bone in or center cut pork chops, about 1 inch thick
1 pound large uncooked shrimp, peeled and deveined

Week Twelve Recipes Currently Being Tested!

Well my family is in the middle of another experimental week. Week twelve! Last night's indoor BBQ skewers turned out so good! Hopefully all the recipes will continue to be that way. New recipes should be up on Saturday! Keep checking back. :)

Week Eleven Recipes and Shopping List

Day One:

Pepper Steak:

Ingredients:
2 tbsp soy sauce, plus extra for passing at the table
1 pound sirloin steak tips, sliced very thin against the grain
1 cup plus 2 tbsp low sodium beef broth
2 tbsp dry sherry
4 tsp cornstarch
2 tbsp vegetable oil
1 med red bell pepper, sliced thin
1 med green bell pepper, sliced thin
1 med onion, halved & sliced thin
3 garlic cloves, minced
1/2 cup canned diced tomatoes, drained
salt & pepper

Directions:
Toss soy sauce & steak in medium bowl. Cover with plastic wrap and refrigerate while preparing other ingredients. Whisk 1 cip beef broth, sherry, and cornstarch together in medium bowl.

Heat 2 tsp oil in a large, nonstick skillet over med-high heat until shimmering. Add half of beef and cook, turning once, until browned at edges, about 2 minutes. Transfer to clean plate. Add 2 tsp oil to pan, repeat with remaining beef, and transfer to plate.

Add remaining 2 tsp oil to pan and heat until shimmering. Add peppers, onion and garlic and cook until just beginning to brown, about 4 minutes. Add remaining 2 tbsp beef broth, reduce heat to low, cover, and cook until peppers are soft, about 2 minutes.

Return beef to pan along with cornstarch mixture. Increase heat to high and simmer until sauce is thickened, about 2 minutes. Stir in tomatoes and season with salt & pepper. Serve immediately, passing extra soy sauce at table.



Day Two:

Chicken with Sun Dried Tomatoes

Ingredients:
3 tbsp olive oil
4 skinless, boneless chicken breasts
1 shallot, finely chopped
1 can cream of mushroom soup
3/4 cup water
1/4 cup thinly sliced sun dried tomatoes
1 tbsp red wine vinegar
1 tsp dried basil leaves
4 cups hot cooked extra wide egg noodles
1/4 cup shredded parmesan cheese

Directions:
Heat 2 tbsp oil in skillet over medium-high heat. Add chicken and cook 10 minutes or until well browned on both sides. Remove chicken from skillet.

Heat remaining oil in skillet over medium heat. Add shallot and cook and stir 2 minutes. Stir soup, water, tomatoes, vonegar and basil in skillet.

Return chicken to skillet and heat to a boil. Reduce heat to low. Cook 5 minutes or until chicken is cooked through. Serve chicken and sauce over noodles. Sprintkle with cheese if desired.



Day Three:

Shrimp & Tortellini in Tomato Cream

Ingredients:
1 pkg (9 oz) refrigerated cheese tortellini
1/2 pound uncooked medium shrimp, peeled and deveined
1 tbsp olive oil, divided
2 tsp grated lemon peel
1/4 tsp pepper, divided
dash crushed red pepper flakes
1 shallot, chopped
2 garlic cloves, minced
1 can diced tomatoes, undrained
1/2 bottle clam juice (4 oz)
1/2 cup white wine
2 tbsp balsamic vinegar
1/2 tsp dried thyme leaves
1/4 cup grated parmesan
1/4 cup half & half cream
2 tsp dried basil
2 tsp dried chives

Directions:
Cook tortellini according to package directions. Meanwhile, in a nonstick skillet, cook shrimp in 2 tsp oil until shrimp turn pink. Stir in lemon peel, 1/8 tsp pepper and pepper flakes. Remove and keep warm.

In the same skillet, cook shallots in remaining oil over medium heat for 5-7 minutes or until gloden brown, stirring occasionally. Add garlic, cook 1 minute longer.

Add the tomatoes, clam juice, wine, vinegar, thyme and remaining pepper. Bring to a boil. Cook until liquid is reduced by half, about 10 minutes. Remove from heat, Stir in the cheese, cream, basil, chives and shrimp.

Drain tortellini; stir into shrimp mixture. Sprinkle with additional shredded cheese if desired.



Day Four:

Fish with Fennel

Ingredients:
1 medium lime
1 tsp fennel seeds
1 large fennel bulb, sliced
1/4 tsp salt
4 tsp olive oil, divided
2 garlic cloves, minced
4 striped bass or tilapia fillets
1 tbsp chopped fennel fronds

Directions:
Cut lime in half, cut four slices from one half for garnish. Finely grate enough peel from remaining half to measure 3/4 tsp. Squeeze juice from lime half. Set aside.

in a large saucepan, bring 1 inch of water to a boil. Add sliced fennel and salt; cover and boil for 6-10 minutes or until crisp-tender. Drain and pat dry.

In a large, nonstick skillet, saute fennel in 2 tsp oil for 3 minutes. Add garlic; cook 1-2 minutes longer or until fennel is lightly browned. Remove from the pan and set aside.

In the same skillet over medium-high heat, cook fillets in remaining oil for 3-4 minutes on each side or until fish flakes easily with a fork. Drizzle with lime juice; sprinkle with lime peel and fennel seeds. Serve with sauteed fennel. Garnish with fennel fronds and lime slices.



Day Five:

Southwest Frito Pie

Ingredients:
1 pound lean ground beef
1 1/2 tbsp chili powder
2 tbsp all purpose flour
1/2 tsp salt
1/2 tsp garlic powder
1 cup water
1 can (15 oz) pinto beans, rinsed & drained
corn chips
shredded cheddar cheese
shredded lettuce
chopped tomatoes
chopped green onions
sliced black olives*
sour cream*
chopped fresh cilantro*
(*optional)

Directions:
In dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the chili powder, flour, salt and garlic powder until blended; gradually stir in water.

Add the beans. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until thickened, stirring occasionally.

To serve, divide chips among serving bowls. Top with beef mixture, lettuce, cheese, tomatoes and onion; garnish with olives, sour cream and cilantro if desired.



Week Eleven Shopping List

1 pound lean ground beef
4 striped bass or tilapia fillets
4 boneless, skinless chicken breasts
1 pound sirloin steak tips
1 pkg (9 oz) refrigerated cheese tortellini
1 pound uncooked medium shrimp, peeled & deveined

1 can (15 oz) pinto beans
1 can cream of mushroom soup
3 cans diced tomatoes
1 8oz bottle clam juice
1 small can sliced black olives

Corn chips

Lettuce
1 tomato
2 medium onions
Fresh Garlic
3 shallots
1 fennel bulb
1 medium green pepper
1 medium red pepper
1 lemon
Sliced sun dried tomatoes

Red pepper flakes
Chili powder
Flour
Salt
Garlic powder
Sour cream*
Cilantro*
Olive oil
Salt & Pepper
Red wine vinegar
dried basil
dried chives
Soy sauce
Beef broth
Dry Sherry
Cornstarch
Vegetable oil
Balsamic vinegar
Dried thyme leaves
White wine

4 cups extra wide egg noodles

1/2 cup shredded parmesan
1 ½ cups shredded cheddar cheese
¼ cup half & half cream

A New Week of Meals coming next weekend!

I need to apologize. Anyone NOT on my facebook page, or a friend in real life, probably doesn't know why I have disappeared as of late. I recently accepted a very exciting new DAYSHIFT position and in doing so I got very, very busy for a few weeks.

First there was the heartache of leaving a place that I truly loved working. That was hard. I had built up some great relationships in five years of being there. While it's true it's not goodbye forever, it is the realization that I don't get to see those people every day that made me sad.

So then after that, I had two weeks of travel in order to be trained for my new job. I left my husband with the children and I went travelling to a couple of different states for a couple of weeks. Not as glamorous as I had pictured. I'm all trained now, back in Arizona, and I'm in my first week of actually working in the building. I haven't done any real work yet but I will, starting next week.

I have enjoyed coming home before 5pm and cooking dinner with my husband. As long as we remember to pull out something the night before to defrost, we're good. We're flying by the seat of our pants as I get used to this routine. BUT I'M ON DAYSHIFT!!

I know what will help... It's time for some meal planning! By next Sunday I'll have a new week of recipes and a shopping list up. My new coworkers are fantastic so I think I'll be making some treats to break in our new breakroom... If I do, I'll post that recipe too. Salty Caramel Snickerdoodle Blondies..... yum! Thanks for your patience everyone! xoxo

Raspberry Muffins

So I had this recipe emailed to me and it looked really good. The recipe was actually for sugar crusted raspberry muffins but when I tried it, the batter wasn't sweet enough and the tops of the muffins stuck like glue to the top of the muffin tin. They weren't very pretty when I wrestled them out with a butter knife! So, as I always do, I made some modifications. Now they're sitting there, tempting me and every time I walk by I eat another one. This recipe is great for the friends back home that have raspberries ready in their gardens. I had to buy mine at the store but if I close my eyes I can pretend I picked them myself. Enjoy!

Raspberry Muffins adapted from a recipe from Real Simple



Ingredients:
2 cups all purpose flour, divided
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) butter, melted
3/4 cup milk
1 large egg
1 tsp vanilla extract
1 1/2 cups fresh raspberries (I used two 6oz containers)

Directions:
Preheat oven to 400 degrees. Coat muffin tins generously with cooking spray or line with paper liners.

In mixing bowl combine 1 3/4 cups of the flour, sugar, baking powder, and salt. Add melted butter and combine. Add egg, milk and vanilla and combine until well blended.

In another bowl, toss the berries with the remaining flour. Don't worry if the berries break up. Fold the berry mixture into the batter.

Fill the muffin cups and bake 20 minutes for large muffins, 15 minutes for mini muffins, or until a toothpick inserted in the center of a muffin comes out clean. Leave muffins in tins and allow to cool for 10 minutes before removing.

Makes 24 large muffins or 36 mini muffins.

Oatmeal Butterscotch Cookies

So there's a big potluck at work tomorrow and I have been baking cookies like crazy all day! I baked two batches of chocolate chip cookies (recipe off the side of the Nestle toll house morsels package - still awesome after 50+ years) and two batches of oatmeal butterscotch (a favorite in this house). All in all about 20 dozen cookies. When I posted on facebook that I was doing this today a few friends messaged me and asked for the butterscotch cookie recipe. How can I not share? So if you want to try a really good cookie recipe that is just a little different, here you go! :)



Oatmeal Butterscotch Cookies

Ingredients:
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
3 cups rolled oats
2 cups butterscotch chips

Directions:
Heat oven to 375 degrees.

In large bowl, beat the butter, white sugar and brown sugar together. Add the eggs and vanilla, beating well.

In a medium sized bowl, stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture; stir until blended. Stir in oats and butterscotch chips. Drop by tablespoonfuls about 2 inches apart onto ungreased cookie sheets.

Bake at 375 degrees for 10 minutes, until the edges begin to brown. Transfer to a wire rack to cool.

Makes about 5 dozen cookies.

Week Ten Recipes and Shopping List

School started this week. I'm so happy! (That's a terrible but true statement - the bickering was driving me nuts!) So we are heading out camping tomorrow and I need to get to the grocery store before we go. I might as well pick up everything I will need for the next week's meals while I'm at it. Five new recipes this week - I will most likely make edits to the recipes as I make them because Lord knows I can't leave a recipe alone! All recipes this week are adapted from Cooks Country Magazine. Here we go~!


Day One:

Pasta with Chicken Cacciatore Sauce

Ingredients:
4 tbsp olive oil
1 pound boneless, skinless chicken breasts, cut into 1/4 inch thick strips
Salt and pepper
1 small onion, minced
10 oz fresh white mushrooms, quartered
4 garlic cloves, minced
1/2 cup dry red wine
1 (28 oz) can diced tomatoes
2 tsp minced fresh thyme OR 1/2 tsp dried thyme leaves
1 pound penne pasta
1/4 cup chopped fresh parsley OR 2 tbsp dried parsley
1 cup grated Parmesan cheese

Directions:
Bring 4 quarts of water to a boil in large pot over high heat. Heat 2 tbsp oil in large nonstick skillet over high heat. Season chicken with salt & pepper and cook until no longer pink, about 3 minutes. Transfer chicken to plate.

Add remaining 2 tbsp oil, onion, mushrooms and 1/2 tsp salt to skillet and cook over med-high heat until browned, 6-8 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine, tomatoes and thyme; increase heat and simmer until sauce thickens, about 7 minutes. Return chicken to sauce.

Meanwhile, add 1 tbsp salt to boiling water and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta and return to pot. Add sauce and simmer over medium heat until hot, about 1 minute, adding reserved pasta water as needed. Off heat, stir in parsley and Parmesan. Serve. (Serves 4-6)


Day Two:

Baked Cod with Crunchy Lemon-Herb Topping
Can use haddock, halibut or bluefish as alternates if desired.

Ingredients:
1 tbsp butter
24 Ritz crackers, crushed into coarse crumbs, about 1 cup
2 tbsp minced fresh dill OR 2 tsp dried dill
3 tbsp mayonnaise
2 small garlic cloves, minced
1 tsp grated zest plus 1 tbsp lemon juice from 1 lemon
4 skinless cod fillets (about 2 pounds)
salt and pepper
lemon wedges for serving

Directions:
Adjust oven rack to middle position and heat oven to 450 degrees. Grease baking sheet with butter. Toss cracker crumbs and 1/2 of dill together in medium bowl. Mix remaining dill, mayonnaise, garlic, lemon zest and lemon juice together in small bowl.

Pat fish dry with paper towels, then season with salt and pepper. Place on buttered baking sheet, spacing pieces about 1/2 inch apart. Brush tops and sides of fish with mayonnaise mixture, then press cracker crumbs into mayonnaise.

Bake until crumbs are golden brown and fish flakes apart with a fork, about 15 minutes. Serve with lemon wedges. (serves 4)


Day Three:

Seared Pork Chops with Mushroom Gravy

Ingredients:
4 bone in rib or center cut pork chops, 3/4 to 1 inch thick
salt and pepper
2 tsp vegetable oil
3 tbsp butter
1 pound sliced white mushrooms
1 small onion, chopped fine
3 tbsp all purpose flour
2 cups chicken broth
2 tsp minced fresh thyme OR 1/4 tsp ground thyme
1 tbsp dijon mustard

Directions:
Pat chops dry with paper towels and season with salt & pepper. Heat oil in large skillet over medium-high heat. Cook chops until well browned and cooked through, about 5 minutes per side. Transfer to plate and cover with foil.

In now-empty skillet, cook butter, mushrooms, onion and 1/2 tsp salt, covered, until softened, about 5 minutes. Remove lid and cook until moisture has evaporated, about 5 minutes. Sprinkle flour over mushrooms and stir to coat. Slowly stir in broth, thyme and any accumulated pork juices and simmer until gravy has thickened, about 3 minutes. Off heat, stir in mustard and season with salt & pepper. Serve. (Serves 4)


Day Four:

Skillet Chicken and Potatoes

Ingredients:
1 pound small red potatoes, halved
3 tbsp olive oil
1/4 cup all purpose flour
4 small boneless, skinless chicken breasts
salt & pepper
2 tbsp butter
3/4 cup chicken broth
1 tsp dried sage
2 tbsp lemon juice

Directions:
Toss potatoes and 1 tbsp oil together in a microwave-safe bowl. Cover with plastic wrap and microwave on high power until tender, 4-5 minutes, tossing potatoes halfway through cooking.

Place flour in a shallow dish. Season chicken with salt and pepper, dredge in flour, and shake to remove excess. Melt 1 tbsp butter with remaining 2 tbsp oil in a large skillet over med-high heat. When foam subsides, cook chicken until browned on both sides, 3-5 minutes per side. Transfer to plate, leaving fat in skillet, and cover chicken with foil.

Reduce heat to medium, add potatoes, cut side down, and cook until browned, 4-5 minutes. Transfer to platter. Add broth, sage, and lemon juice and, using a wooden spoon, scrape browned bits from bottom of skillet. Return chicken and accumulated juices to pan and simmer until sauce is slightly thickened and chicken is cooked through, about 5 minutes. Transfer chicken to platter with potatoes. Whisk remaining tablespoon butter into sauce, season with salt and pepper, and pour sauce over chicken and potatoes. Serve. (serves 4)


Day Five:

Taco Salad

Ingredients:
2 tbsp lime juice
3 garlic cloves, minced
1 1/2 tsp cumin
1/3 cup plus 1 tsp olive oil
salt and pepper
1 pound 93% lean ground beef
1 tbsp chili powder
1 tbsp tomato paste
1/2 cup water
2 tomatoes, chopped
2 hearts romaine lettuce, torn in bite sized pieces
1/4 cup roughly chopped fresh cilantro
4 cups corn tortilla chips, broken into bite sized pieces
Suggested toppings: shredded cheddar, red pepper, green pepper, avacado, black olives, cilantro, minced red onions, chopped greeno onions, sour cream or salsa (as desired)

Directions:
Combine lime juice, 1 tsp minced garlic, 1/2 tsp cumin, 1/3 cup olive oil, and salt and pepper to taste in small bowl.

Heat remaining teaspoon oil in large skillet over medium high heat until shimmering. Add beef and cook, breaking up clumps with wooden spoon, until lightly browned, about 5 minutes. Add remaining garlic, remaining 1 tsp cumin, and chili powder and cook until fragrant, about 30 seconds. Stir in tomato paste and water and simmer until thickened, about 3 minutes. Remove from heat, season with salt and pepper and cover to keep warm.

Toss lettuce, tomatoes, cilantro and chips with lime juice dressing in a large bowl. Divide salad among individual plates and top each salad with some meat mixture. Add suggested toppings as desired. Serve. (serves 4 to 6)


Shopping List for Week Ten
1 pound boneless, skinless chicken breasts
4 skinless cod fillets (about 2 pounds)
4 bone in rib or center cut pork chops, 3/4 to 1 inch thick
4 small boneless, skinless chicken breasts
1 pound 93% lean ground beef

2 small onions
2 pkg fresh white mushrooms, one whole, one sliced
1 garlic bulb
2 lemons
1 pound small red potatoes
2 tomatoes
2 hearts romaine lettuce
fresh cilantro
red and/or green pepper (optional)
avocado (optional)
red onion (optional)
green onions (optional)

fresh dill OR dried dill
fresh thyme OR dried thyme leaves & ground thyme
fresh parsley OR dried parsley
1 tsp dried sage
1 1/2 tsp cumin
1 tbsp chili powder
1 tbsp tomato paste
2 tbsp lemon juice
2 tbsp lime juice

1/2 cup dry red wine

1 (28 oz) can diced tomatoes
sliced black olives (optional)

1 pound penne pasta

grated Parmesan cheese
shredded cheddar (optional)
sour cream (optional)

olive oil
butter
mayonnaise
dijon mustard
vegetable oil
flour
3 cups chicken broth
Salsa (optional)

Ritz crackers
corn tortilla chips

Week Ten Recipes & Shopping List coming soon!

So today is meet the teacher and tomorrow, well tomorrow is the FIRST DAY BACK TO SCHOOL! Where did the summer go? I have nine weeks of meal plans & shopping lists posted here so far and week ten will be posted in the next few days. I just need to stop crying about my kids growing up so fast. First & third graders this year. How did THAT happen? Keep checking back! :)

Banana Chocolate Chip Mini Muffins

So I got called in late to work today and I have four ugly bananas on my counter. It's either throw them out or make something with them. Since I have the extra time, I'll surprise my family when they get home with this simple but delicious recipe.

I have been making this recipe since I found it in a cookbook given to me by my home economics teacher in seventh grade. It has been reworked a few times but it is the simplest recipe that I have ever come across and my family loves it. Today I am making mini muffins but it also makes loaves and regular muffins. The cooking times are at the end of the recipe and if you make a loaf you may want to sprinkle the top (before baking) with a little cinnamon and maybe a 1/4 cup brown sugar. It makes a nice topping. Or leave it naked... either way it's yummy! :)


Banana Chocolate Chip Mini Muffins



Ingredients:
3-4 ripe mushy bananas
1/3 cup butter (softened)
1 tsp vanilla extract
1 egg
1/2 cup brown sugar
1 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 cup chocolate chips
1/2 cup walnuts (optional)

Directions:
Preheat oven to 400 degrees.

Mash bananas. Mix with butter, brown sugar, vanilla and egg until well combined.

Add flour, salt, baking powder & baking soda and barely mix (just until incorporated).

Add chocolate chips and walnuts (if desired) and mix only enough to blend.

Put into greased pan and bake at 400 degrees for:
Glass Loaf Pan ~ 40 minutes (makes 1 loaf)
Metal Loaf Pan ~ 35 minutes (makes 1 loaf)
Regular Sized Muffins ~ 20 minutes (makes 24 muffins)
Mini Muffins ~ 12 minutes (makes 36 mini muffins)

The loaf/muffins/mini muffins are done when a toothpick inserted in the center comes out clean. Enjoy!

Anyone feel like Peach Cobbler?

I have a couple of days extra off work this week and I have been running around my house doing things that I have been putting off for a while now. I am feeling quite productive today! I just pray that no one rings the doorbell and realizes that the kids and I are sill in our pajamas and it's noon...

Anyway, we were at the ranch market the other day and they have peaches. Lots and lots and lots of peaches. I'm not a dessert person by nature but the peaches got me thinking. Then someone posted on facebook that they were making peach cobbler. Then this morning Taste of Home emailed me this recipe. How can I resist? The universe is telling me I MUST make this today. :)

Update: I did make it and we did eat it and it was just OK, not spectacular. However, other than the cutting of the peaches and the cooking time in the oven it literally took 5 minutes to put together so for that reason alone, I'll keep it on the blog. ;)


Peach Cobbler adapted from a recipe from Taste of Home



Ingredients:
1 cup all-purpose flour
1/2 cup white sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
3 cups sliced peeled fresh peaches

TOPPING:
2 cups water
1/2 cup white sugar
1/2 cup packed brown sugar
1 tbsp butter
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
vanilla ice cream, optional

Directions:
In a large bowl, combine the flour, sugar, baking powder and salt. Stir in the milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.

In a large saucepan, combine the water, sugars, butter and nutmeg and cinnamon if desired. Bring to boil, stirring until sugars are dissolved. Pour over top.

Bake at 400° for 40-50 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm or cold with vanilla ice cream (if desired).
Yield: 8 servings.

Week Nine Recipes and Shopping List

So school starts back up in just over a week. I am not sure how that happened, to tell you the truth. But back to school always means a little more structure in our lives as there's homework to do, bedtimes to abide by and stinky kid showers to somehow fit in and my hubby is left alone to do it while I'm at work. So meal planning, at least in our house, helps the structure return and brings us all back to the reality of the demands of the school year. I guess the week before they go back to school is as good a time as any to start. *sigh*


Day One:

Cashew Chicken
*note: I bought unsalted cashews in the nut/snack aisle at the supermarket (NOT in the baking aisle-too expensive). I toasted one cup of them on a baking sheet in a 350 degree oven, middle rack, stirring frequently, until they were lightly browned - about five minutes - before using them in this recipe.

Ingredients:
1/2 cup (8 tbsp) mirin
6 tbsp soy sauce
3 tbsp sesame seed oil
3 tbsp cornstarch
4 boneless, skinless chicken breasts, cut into 1 inch pieces
1 cup chicken broth
3 tbsp worchestershire sauce

2 tbsp vegetable oil
8 oz snow/sugar snap peas, stems removed, cut in half
1 tbsp grated fresh ginger
6 cloves minced garlic
1 8oz can sliced water chestnuts, drained
1 15oz can baby corn, drained
1 cup toasted cashews

2 cups white rice (optional)

Directions:
Make marinade by whisking together 3 tbsp mirin, 2 tbsp soy sauce, 2 tbsp sesame oil and 2 tbsp cornstarch in a large bowl. Add chicken and toss to coat. Refrigerate, covered, until ready to use.

Whisk chicken broth, worchestershire, remaining 5 tbsp mirin, 4 tbsp soy sauce, 1 tbsp sesame oil and 1 tbsp cornstarch in a separate bowl. Set aside.

Remove chicken from marinade and discard marinade. Heat 1 tbsp vegetable oil in large, nonstick skillet over medium-high heat and brown chicken, stirring occasionally, until no longer pink, about 4 minutes. Transfer chicken to plate and cover in foil.

Add remaining 1 tbsp vegetable oil to empty skillet and heat over medium-high heat until shimmering. Cook peas until bright green, about 1 minute. Add ginger and garlic and cook until fragrant, about 30 seconds. Stir in the water chestnuts, baby corn and reserved broth mixture and stir until thickened, about 2 minutes. Return chicken to pan and cook until heated through, about 1 minute. Remove from heat, stir in cashews and serve (over white rice if desired).


Day Two:

Crockpot Sloppy Joes

Ingredients:
2 pounds 93% lean ground beef
1 cup chopped onion
3 cloves garlic, minced
1 cup ketchup
1 red bell pepper, chopped
1/4 cup worchestershire sauce
1/4 cup packed brown sugar
3 tbsp yellow mustard
3 tbsp cider vinegar
2 tsp chili powder
hamburger buns, toasted if desired

Directions:
Cook and stir the ground beef, onion and garlic in a large, nonstick skillet over medium-high heat until beef is browned and onion is tender. Drain and discard fat.

Combine ketchup, bell pepper, worchestershire sauce, sugar, mustard, vinegar and chili powder in crock pot. Stir in beef mixture. Cover; cook on low 6-8 hours.

To serve, spoon mixture onto hamburger buns.


Day Three:

Easy Pork Scallopine with Noodles

Ingredients:
1 pound boneless pork loin chops, thin cut, fat removed
1/2 cup all purpose flour
1/4 cup olive oil
1 tbsp butter
1 small onion, chopped
1 red pepper, chopped
3 cloves garlic, minced
1 cup chicken broth
2 tbsp tomato paste
2 tsp dried basil
1/4 cup balsamic vinegar
1/8 tsp pepper

Noodles:
1/2 pkg egg noodles (about 8 oz)
1/4 cup half & half
1/4 cup grated/shredded parmesan cheese
2 tbsp butter, cubed
1/8 tsp pepper
1/4 tsp garlic powder

Directions:
Dredge pork chops in flour. Heat oil and butter in a large skillet over medium-high heat. Add pork chops and brown both sides then remove from pan and set aside.

Add onion and red peppers to the pan; saute until onion is tender. Add garlic; cook one minute longer. Add the broth, tomato paste, basil, vinegar and pepper. Once combined, return the pork chops to the pan stir to cover chops. Remove from heat and set aside.

Meanwhile, in a dutch oven, cook noodles according to package directions. Drain. Stir in the cream, butter, cheese, pepper and garlic powder. Place pork on top of noodles, pouring sauce over chops. Serve.


Day Four:

Tex-Mex Beef Wraps (Kid Friendly)

Ingredients:
1 tbsp chili powder
2 tsp cumin
1 tsp salt
1 boneless beef chuck pot roast (2-3 pounds), cut into 4 pieces
1 medium onion, chopped
3 cloves garlic, minced
1/2 cup mild salsa
medium sized flour or corn tortillas (6-7 inch)

1 cup chopped tomato
1 ripe avacado, diced
1 cup shredded cheese
1/4 cup chopped cilantro
salsa (optional)

Directions:
Blend chili powder, cumin and salt, Rub meat all over with spice mixture. Place onion and garlic in bottom of crock pot. Top with meat. Spoon salsa over meat. Cover and cook on low 8-9 hours or high 3 1/2 to 4 1/2 hours.

Remove meat from crockpot and shred using two forks. Skim off and discard fat from cooking liquid; return meat to juices and mix well. Add additional seasoning/salt to taste. Place meat on tortillas. Top with cheese, tomato, cilantro and avacado. Roll up to enclose filling. Serve with salsa as desired.


Day Five:

Italian Turkey Sliders with Honey Dijon Mayo

Ingredients:
1 pound lean ground turkey
2 tbsp grated/shredded parmesan cheese
1 clove garlic, minced
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp salt
pepper to taste
8 dinner or slider rolls

Honey Dijon Mayo:
1/3 cup mayonnaise
1 tbsp honey
1 tbsp dijon mustard

Directions:
Combine ground turkey, cheese and all seasonings. Mix together well.

Combine mayonnaise, honey and mustard in small bowl. Set aside.

Shape turkey into 8 small patties. Choose one of these three cooking choices:
-Place patties onto greased baking sheet. Bake at 350 degrees for 8-10 minutes or until cooked through. Be careful not to cook too long or they will become dried out.
OR
-Heat skillet or griddle to medium/high and fry 5 minutes each side until done.
OR
-Grill 'em!

Place on rolls and top with Honey Dijon Mayo.


Shopping List for Week Nine:

Mirin (available in the Asian section)
soy sauce
sesame seed oil
8oz can sliced water chestnuts
15oz can baby corn

white rice
1/2 pkg egg noodles (about 8 oz)

1 cup cashews

4 boneless, skinless chicken breasts
2 pounds 93% lean ground beef
1 pound boneless pork loin chops, thin cut
1 boneless beef chuck pot roast (2-3 pounds)
1 pound lean ground turkey

flour
cornstarch
worchestershire sauce
vegetable oil
ketchup
yellow mustard
dijon mustard
brown sugar
cider vinegar
balsamic vinegar
olive oil
tomato paste
mild salsa
mayonnaise
honey
2 cups chicken broth

chili powder
dried basil
dried oregano
garlic powder
cumin
salt & pepper

butter
1/4 cup half & half
grated/shredded parmesan cheese
1 cup shredded cheese (cheddar/Monterey Jack)

8 oz snow/sugar snap peas
fresh ginger
2 bulbs fresh garlic
3 medium onions
2 red bell peppers
1-2 fresh tomatoes
1 ripe avacado
Cilantro

hamburger buns
medium sized flour or corn tortillas (6-7 inch)
8 dinner or slider rolls

Next Week's Menu.....

Well I ran the menu for next week by the hubby tonight and he said he's good with all of it. It's all experimental but I'm excited about it. I picked up the groceries today so I'm ready. Now to cross my fingers and cook with wild abandon... the only problem with experimental is that you never really know how it's going to turn out. Good thing I'm feeling brave! :)

So I figured that I'd enlighten those of you that have been checking in and let you know what is going to be on the menu for next week. We have Cashew Chicken, Crockpot Sloppy Joes, Easy Pork Scallopine with Noodles, Tex-Mex Beef Wraps and Italian Turkey Sliders with Honey Dijon Mayo. Recipes should be posted by Monday at the latest. I'd really like to have them posted by Sunday but we'll see what happens with that. See you then! :)

Now Print Friendly!

WooHooo! I figured it out and now each week of recipes and the shopping list is printable. I don't know about you but when I am making something I NEED the printed recipe beside me (mostly because I can't stick to a recipe to save my life and am ALWAYS changing something). To use this feature, click on the "Print Friendly" icon below the post. I also labelled the posts by week and put them at the bottom of the labels on the right to make it easier. Hope this helps! :)

Neglectful Working Mom Seeks Forgiveness...

So I have been very neglectful of my little blog. I have been asked repeatedly when I was going to come back to it and for the most part I have ignored those requests. Today, however, on the cusp of the kids going back to school (how did the summer go by so fast?) I have decided to revisit my blog and get back to it. (Happy NOW Dayna?) I also realized that I need to find a way to make the recipes and shopping lists print friendly. I'll figure that out as soon as I can. Baby steps.... :)

So I should be at work today but my babysitter is sick. That means I have the WHOLE DAY to devote to things I've been meaning to do. My plan is to come up with a menu for next week. If I'm successful, I'll be back to blogging. Keep checking back!