Monday - Chicken Cordon Bleu, Rice, Roasted Asparagus
Tuesday - Meatloaf, Mashed Red Skin Potatoes, Corn
Wednesday - @ Azteca for Dinner with Elmo!
Thursday - City Chicken, Pierogi, Bigos, Beet Salad
Friday - Homemade Chicken Noodle Soup, Ham & Cheese Sliders
Saturday - Pizza (Bowling Night)
Sunday - Beef Stew & Biscuits
Wednesday, September 28, 2011
Tuesday, September 27, 2011
Ethnic Nights
A few months ago, we came up with an idea to start cooking from other ethinicities than we were used to. We usually cook Italian, Tex Mex or Polish at least once a week and wanted to branch out from this. So we came up with Ethnic Night, where we would pick a country and cook the traditional foods from that culture. All items are homemade or as close to homemade as I could manage!
So far, we have done German, Irish, and Vietnamese (pre-blog). Since these were not blogged, I'll still post the menus that we have done and try to get around to posting the recipes soon!
GERMAN
Veal Schnitzel
Spaetzle
Knockwurst w/ Hot German Potatoes
Apple Cake
IRISH
Guinness Beef Stew
Irish Soda Bread
Shortcake
VIETNAMESE
Pork Bahn-Mi Sandwiches
Garlic Noodles
Upcoming cuisines to try are:
Authentic Mexican, French, Canadian, English, Hawaiian, Spainish Tapas, and Korean.
So far, we have done German, Irish, and Vietnamese (pre-blog). Since these were not blogged, I'll still post the menus that we have done and try to get around to posting the recipes soon!
GERMAN
Veal Schnitzel
Spaetzle
Knockwurst w/ Hot German Potatoes
Apple Cake
IRISH
Guinness Beef Stew
Irish Soda Bread
Shortcake
VIETNAMESE
Pork Bahn-Mi Sandwiches
Garlic Noodles
Upcoming cuisines to try are:
Authentic Mexican, French, Canadian, English, Hawaiian, Spainish Tapas, and Korean.
Tuesday, September 20, 2011
Weekly Menu
Monday - Spaghetti & Meatballs, with Crispy Baked Eggplant
Tuesday - Crispy Onion Chicken, Rice Pilaf, Green Beans w/ Shallots
Wednesday - Leftovers
Thursday - Navy Bean Soup and Panini's
Friday - @ Football Game
Saturday - Date Night! Either Capital Grille or Ruth Chris
Sunday - Ethnic Night* - Russian. Beef Stroganoff, Borsht, Cucumber Salad, & Blintz
*See Ethnic Night post for the history on this.
Tuesday - Crispy Onion Chicken, Rice Pilaf, Green Beans w/ Shallots
Wednesday - Leftovers
Thursday - Navy Bean Soup and Panini's
Friday - @ Football Game
Saturday - Date Night! Either Capital Grille or Ruth Chris
Sunday - Ethnic Night* - Russian. Beef Stroganoff, Borsht, Cucumber Salad, & Blintz
*See Ethnic Night post for the history on this.
Tuesday, September 13, 2011
Pumpkin Cream Cheese Muffins
The air is turning cooler and the kids are back in school so that means it's time for Fall baking! I always love the start of a new season so I can change up my cooking. We love summer and grilling out each night, but I always look forward to Fall so I can bring out my baking tins and break out the pumpkin. These muffins are perfect for a Fall day! The kids all love them and they are great for breakfast, a snack or dessert!
Makes: 24 muffins
Ingredients:For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar
For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1/2 c. vegetable oil
3/4 c. applesauce
For the topping:
1/4 cup sugar
2 tbsp. flour
1 tsp. ground cinnamon
2 tbsp. cold unsalted butter, cut into pieces
Directions:
To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.
Makes: 24 muffins
Ingredients:For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar
For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1/2 c. vegetable oil
3/4 c. applesauce
For the topping:
1/4 cup sugar
2 tbsp. flour
1 tsp. ground cinnamon
2 tbsp. cold unsalted butter, cut into pieces
Directions:
To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.
Weekly Menu
Sunday - Chicken Pot Pie w/ Roasted Squash
Monday - Sweet Italian Sausage w/ carmelized onions, mini ziti w/ alfredo sauce, spinach salads
Tuesday - Broccoli & Cheese Stuffed Chicken, Rice Pilaf, Fried Zucchini
Wednesday - Meatball Subs, Sweet Potato Fries
Thursday - Navy Bean Soup
Friday - Out (Josh's Football Game)
Saturday - Neighborhood Block Party
Monday - Sweet Italian Sausage w/ carmelized onions, mini ziti w/ alfredo sauce, spinach salads
Tuesday - Broccoli & Cheese Stuffed Chicken, Rice Pilaf, Fried Zucchini
Wednesday - Meatball Subs, Sweet Potato Fries
Thursday - Navy Bean Soup
Friday - Out (Josh's Football Game)
Saturday - Neighborhood Block Party
Tuesday, July 26, 2011
BBQ Chicken Salads w/ Creamy Cilantro Lime Dressing
This is a great summer salad! The best part is you can make the chicken ahead of time and use as much as you need. This chicken also freezes well, so I freeze individual size portions of chicken so I can pull out exactly what I need!
Serves 4-6
In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans, tomatoes, and cheese.
Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side.
Place salad on plates and top with the prepared BBQ chicken and tortilla strips and additional dressing.
1/3 cup milk
1/3 cup buttermilk
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/2 cup BBQ sauce (optional)
Combine all the ingredients in a food processor and blend until smooth. You can also combine in a mixing bowl and whisk (or shake, if using a jar) vigorously to combine.
Refrigerate until ready to serve.
Serves 4-6
3 cups cooked, shredded chicken **
2 cups BBQ sauce
2 cups BBQ sauce
3 romaine hearts, chopped
1/2 red onion diced
¼ cup chopped fresh cilantro
1 1/2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1/2 red onion diced
¼ cup chopped fresh cilantro
1 1/2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 cup cherry tomatoes, halved
4 ounces sharp cheddar cheese, cubed small or shredded
4 ounces Monterey jack cheese, cubed small or shredded
4 ounces sharp cheddar cheese, cubed small or shredded
4 ounces Monterey jack cheese, cubed small or shredded
Crispy tortilla strips (optional)
Creamy Cilantro Lime Dressing
** The chicken can be cooked ahead of time in a crockpot. Place 4 chicken breasts in a crockpot with 2-3 cups of chicken stock or water and cook on high for 5-6 hours. Shred the chicken and save for later use. Chicken can also be placed in freezer.
Combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.
Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side.
Place salad on plates and top with the prepared BBQ chicken and tortilla strips and additional dressing.
Creamy Cilantro Lime Dressing
1 cup mayonnaise, light or regular1/3 cup milk
1/3 cup buttermilk
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/2 cup BBQ sauce (optional)
Combine all the ingredients in a food processor and blend until smooth. You can also combine in a mixing bowl and whisk (or shake, if using a jar) vigorously to combine.
Refrigerate until ready to serve.
Weekly Menu
It's been a while since I updated, but I will try to get back into the habit of posting!
Here is our weekly menu for July 18-24.
Monday - Taco Night
Tuesday - BBQ Grilled Pork Chops, Roasted Broccoli, Onion Roasted Red Skin Potatoes
Wednesday - Smoked mozzerella & chicken ravioli
Thursday - Fried Fish, Mac & Cheese, Salads
Friday - Marinated Steaks, Twice Baked New Potatoes, Green Beans w/ Shallots
Saturday - Greek Marinated Chicken Kabobs, Grilled Veggies, Rice
Sunday - Sweet & Sour Chicken, Vegetable Spring Rolls
Here is our weekly menu for July 18-24.
Monday - Taco Night
Tuesday - BBQ Grilled Pork Chops, Roasted Broccoli, Onion Roasted Red Skin Potatoes
Wednesday - Smoked mozzerella & chicken ravioli
Thursday - Fried Fish, Mac & Cheese, Salads
Friday - Marinated Steaks, Twice Baked New Potatoes, Green Beans w/ Shallots
Saturday - Greek Marinated Chicken Kabobs, Grilled Veggies, Rice
Sunday - Sweet & Sour Chicken, Vegetable Spring Rolls
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