Okay girls, I need some help spicing up our menus. I'm getting ready to plan out the month of February. If any of you have menus you could post that would be incredibly inspiring! This is what were having this week (I think).
Mon - Chicken noodle casserole (this is today's invention, we'll see)
Tues - Beef stew (if the meat gets defrosted)
Wed - Breakfast
Thurs - Chicken, rice and broccoli
Fri - Red Robin! :)
Sat - Hot wing pizza
Monday, January 25, 2010
Monday, December 21, 2009
Tuscan Soup
Here's another one for all you Olive Garden fans. This soup is a lot like the Zuppa Tuscana they have there. Enjoy!
1 lb. ground Italian sausage
1 1/2 tsp. crushed red peppers
1 large yellow onion, diced
4 T. bacon pieces
2 tsp. minced garlic
10 c. water
5 cubes chicken bouillon
1 c. heavy cream
1 lb. sliced potatoes with skins (about 3 large potatoes)
4-5 c. fresh spinach
Parmesan or Romano cheese, grated (optional garnish)
Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat and set sausage aside. Using the same pot, saute bacon, onion and garlic for approximately 10 minutes or until the onions are tender. Mix together the bouillon and water; add to the pot; bring to a boil. Add potatoes and cook until tender, approximately 20 minutes. Add heavy cream and cook until heated through. Stir in the sausage. Add spinach just before serving.
1 lb. ground Italian sausage
1 1/2 tsp. crushed red peppers
1 large yellow onion, diced
4 T. bacon pieces
2 tsp. minced garlic
10 c. water
5 cubes chicken bouillon
1 c. heavy cream
1 lb. sliced potatoes with skins (about 3 large potatoes)
4-5 c. fresh spinach
Parmesan or Romano cheese, grated (optional garnish)
Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat and set sausage aside. Using the same pot, saute bacon, onion and garlic for approximately 10 minutes or until the onions are tender. Mix together the bouillon and water; add to the pot; bring to a boil. Add potatoes and cook until tender, approximately 20 minutes. Add heavy cream and cook until heated through. Stir in the sausage. Add spinach just before serving.
Thursday, December 3, 2009
Pumpkin Muffins
For Jillian :)
INGREDIENTS:
2 c cake flour
1/2 c sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 teaspoon ground cloves
1 c pumpkin puree
1/2 cup low-fat buttermilk
1 egg
2 tbsp vegetable oil
INSTRUCTIONS:
Preheat oven to 375 degrees. Combine the dry ingredients in a bowl and stir to mix well. In a separate bowl, whisk the pumpkin, buttermilk, egg, and oil together until smooth. Gently fold the pumpkin mixture into the flour mixture, being careful not to overmix. Divide batter among the prepared muffin cups. Bake 20 minutes or until the muffins are deep golden and baked through. Cool slightly and serve immediately. Makes 1 dozen.
I often add a couple handfuls of chocolate chips to these. We love them that way. :)
INGREDIENTS:
2 c cake flour
1/2 c sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 teaspoon ground cloves
1 c pumpkin puree
1/2 cup low-fat buttermilk
1 egg
2 tbsp vegetable oil
INSTRUCTIONS:
Preheat oven to 375 degrees. Combine the dry ingredients in a bowl and stir to mix well. In a separate bowl, whisk the pumpkin, buttermilk, egg, and oil together until smooth. Gently fold the pumpkin mixture into the flour mixture, being careful not to overmix. Divide batter among the prepared muffin cups. Bake 20 minutes or until the muffins are deep golden and baked through. Cool slightly and serve immediately. Makes 1 dozen.
I often add a couple handfuls of chocolate chips to these. We love them that way. :)
Wednesday, October 28, 2009
Chocolate-Glazed Pumpkin Cookies
Amanda made these the other night and they are ridiculously good! She put a few chocolate chips in them which makes them even better. :)
Ingredients
2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon pumpkin-pie spice
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 can (15 ounces) pure pumpkin puree
4 ounces semisweet chocolate, chopped
Directions
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.
Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).
Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.
Ingredients
2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon pumpkin-pie spice
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 can (15 ounces) pure pumpkin puree
4 ounces semisweet chocolate, chopped
Directions
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.
Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).
Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.
Sunday, October 25, 2009
Menu 10/25-31
Sun - Red Robin :)
Mon - Turkey, mashed potatoes, green beans
Tues - Turkey soup
Wed - Biscuits and gravy
Thurs - Black bean soup
Fri - Turkey pot pie
Sat - Jack o lantern pizza
Mon - Turkey, mashed potatoes, green beans
Tues - Turkey soup
Wed - Biscuits and gravy
Thurs - Black bean soup
Fri - Turkey pot pie
Sat - Jack o lantern pizza
Browned Butter Sauce
More Rachael Ray saves the day!
6 Tbsp butter
1/2 tsp salt
1 tsp fresh sage (I used a pinch of dried)
2 Tbsp heavy cream
1/2 grated parmeggiano reggiano cheese
1 cup ricotta cheese (variation)
In a small saucepan melt 6 tablespoons butter and 1/2 teaspoon salt over medium-low heat. Add 1 teaspoon chopped fresh sage and cook, stirring often, until the butter begins to brown, about 5 minutes. Stir in 2 tablespoons heavy cream and remove from the heat. Add 1/2 cup grated parmeggiano reggiano cheese when tossing with pasta.
Variation 1: Stir in one cup ricotta with the cream; season with 2 teaspoons pepper.
6 Tbsp butter
1/2 tsp salt
1 tsp fresh sage (I used a pinch of dried)
2 Tbsp heavy cream
1/2 grated parmeggiano reggiano cheese
1 cup ricotta cheese (variation)
In a small saucepan melt 6 tablespoons butter and 1/2 teaspoon salt over medium-low heat. Add 1 teaspoon chopped fresh sage and cook, stirring often, until the butter begins to brown, about 5 minutes. Stir in 2 tablespoons heavy cream and remove from the heat. Add 1/2 cup grated parmeggiano reggiano cheese when tossing with pasta.
Variation 1: Stir in one cup ricotta with the cream; season with 2 teaspoons pepper.
Wednesday, October 21, 2009
Our Menu
Mon - Out to Red Lobster ;-)
Tue - Potato Soup
Wed - Southwestern Chicken Soup with Corn Bread
Thur - Hamburger Pie
Fri - Grilled Turkey Legs
Sat - Fish
Sun - Marinaded Grilled Chicken Breast
Sunday, October 18, 2009
An attempt of copycat OG Chicken Scampi
1-1 1/2 pounds of chicken breast pounded
2 sticks of butter
1/2 cup of olive oil
1 teaspoon of parsley
1 teaspoon of basil
1/4 teaspoon of oregano
cloves of garlic (depends on how much you like garlic, at least 2)
2 tablespoons of lemon juice
1 box of angel hair pasta
Brown chicken any way you would like to do it: grill, boil, crockpot, etc. Cool and slice into strips.
Start your pasta.
Melt 1/2 stick of butter in a pan and 1 clove of garlic grated or pressed. Cook until your nostrils are filled with the aroma of garlic and then add the olive oil, parsley, basil, oregano, a bit of salt and pepper and chicken. Cook chicken until done.
Remove chicken.
Add the rest of the butter. Yes, all 1 and 1/2 sticks, just don't think about it. And, the rest of the garlic (grated or pressed) and lemon juice. Cook garlic in the butter for a couple of minutes.
Drain pasta.
Now, you can either put the chicken back into the sauce and then mix it all with the pasta, or put the chicken on the pasta and then drizzle some of the garlic butter sauce over the top and taste before you add more sauce.
2 sticks of butter
1/2 cup of olive oil
1 teaspoon of parsley
1 teaspoon of basil
1/4 teaspoon of oregano
cloves of garlic (depends on how much you like garlic, at least 2)
2 tablespoons of lemon juice
1 box of angel hair pasta
Brown chicken any way you would like to do it: grill, boil, crockpot, etc. Cool and slice into strips.
Start your pasta.
Melt 1/2 stick of butter in a pan and 1 clove of garlic grated or pressed. Cook until your nostrils are filled with the aroma of garlic and then add the olive oil, parsley, basil, oregano, a bit of salt and pepper and chicken. Cook chicken until done.
Remove chicken.
Add the rest of the butter. Yes, all 1 and 1/2 sticks, just don't think about it. And, the rest of the garlic (grated or pressed) and lemon juice. Cook garlic in the butter for a couple of minutes.
Drain pasta.
Now, you can either put the chicken back into the sauce and then mix it all with the pasta, or put the chicken on the pasta and then drizzle some of the garlic butter sauce over the top and taste before you add more sauce.
This Week's Menu
Sun - Cream of broccoli soup
Mon - Lynne's bacon potato soup
Tues - Orange chicken and rice
Wed - Pumpkin pancakes and bacon
Thurs - Spaghetti alla ceci
Fri - Homemade pizza
Sat - White bean chili (new recipe I'm trying)
Mon - Lynne's bacon potato soup
Tues - Orange chicken and rice
Wed - Pumpkin pancakes and bacon
Thurs - Spaghetti alla ceci
Fri - Homemade pizza
Sat - White bean chili (new recipe I'm trying)
Cream of Broccoli Soup
Tasty, tasty!
INGREDIENTS:
INGREDIENTS:
- 2 tablespoons margarine
- 1 onion, chopped (I use about a quarter of one)
- 1 stalk celery, chopped
- 3 cups chicken broth
- 8 cups broccoli florets
- 3 tablespoons margarine
- 3 tablespoons all-purpose flour
- 2 cups milk
- ground black pepper to taste
- Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender.
- Add broccoli and broth, cover and simmer for 10 minutes. Puree soup and return to heat. (I like it chunky so I just coarsely mash it with a potato masher.)
- In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
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