Monday, October 25, 2010

Halloween Week

It's hard to believe its already the end of October. The holidays are coming on fast. I have a few things coming up this week: Zach's school party, a little pumpkin carving party, and an art opening for a friend. I am looking for interesting things to bring to them, themed of course. A busy week hence an easy menu.

Monday:
Parmesan chicken strips
steamed broccoli
chicken flavored rice

1 clove garlic, minced
1 stick unsalted butter melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
A large pinch of Italian seasoning
1/8 teaspoon ground black pepper
2 lbs of chicken cut into strips

Preheat oven to 450°F. In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat. Place coated chicken pieces on to a baking dish. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear.

Tuesday:
Pulled pork sandwiches
coleslaw

1 Boston pork butt roast (4 pound)
1 bottle favorite barbecue sauce
1/4 cup water
1 large onion sliced into rings
salt and pepper
1 T oil

Salt and pepper roast all over. Brown on all sides in pan with oil. Put onions and water into the crock. Place roast into crock, pour sauce over it. Cook on high for 1 hour and then on low for 6-8 hours. Remove from crock, let cool, then shred, serve with additional BBQ sauce on buns. Reserve some meat for Thursday.

Wednesday:
Butternut Squash soup
good bread and butter

butternut squash, diced (about 2 cups)
1-1 1/2 cups chicken stock, preferably homemade
1/2 onion, diced
1 carrot, diced
2 garlic cloves, minced
2 Tbs olive oil
2 sprigs of fresh thyme, leaves only
1/8 tsp nutmeg, freshly ground
salt/pepper, to taste
1/4-1/3 cup half and half

Peel and dice butternut squash. Peel and dice carrot and onion. Mince garlic. To a soup pot, add 2 TBS olive oil. Heat oil and add chopped onion and garlic. Season with a bit of salt. Saute on med/low heat till onion is soft...about 5-7 minutes.
Add diced carrot and squash. Saute for a minute or so. Add 1 cup chicken stock, making sure the vegetables are pretty much covered in liquid. Add thyme and nutmeg. Season with a bit more salt, if needed. Bring to a boil and reduce heat to low. Cover and simmer until squash is tender. This can be anywhere from 15 to 30 minutes. Place cooked squash and liquid in a blender(I use my Immersion blender).
Blend till smooth. Place the pureed mixture back into the pot. It is at this point that you can leave it the way it is...it is a bit thicker... or you can thin it by using half and half. Garnish with thyme leaves,croutons, Parmesan cheese or just leave it plain.

Thursday:
Quick Pork burritos

leftover shredded pork
salsa
refried beans
Spanish style rice
tomatoes
lettuce
sour cream

Use leftover shredded pork to make burritos with the listed ingredients. YUM!

Friday:
Sorry folks but I am not cooking tonight! get some cheap take-out :)
Have a Happy Halloween weekend! I hope to publish some festive photos from this week, toodles Evie.

Monday, October 18, 2010

WOW!

Gone but not forgotten. I can't believe I have not posted since May. I have no excuses, really I don't. Things are the same around here. Unhappily married check. Kiddo a handful check. Still cooking and making weekly menus check. Sewing once in awhile check.
I just spent the last month planning our schools fall festival, it was last thursday nite. Now I am just tying up those loose ends from it. I am in full swing with daycare but this morning I find myself quietly alone and wondering how long it will last?
My son is doing well in 1st grade, he is an excellent reader and two teachers(not his) have commented how well he is doing in math...I guess they talk in the breakroom?? I glow with pride. His reading is wonderful and I love to hear him read to me, although he still prefers to be read to.
His 7th birthday is just around the corner..I can't believe how fast he has grown. We are having a lego party this year, it should be a blast. Although I told him 20kids was the limit since we have had so many more in the past. And this is one of the few years I am not making his cake. I have contracted with another mama to make a lego cake for me, it should be pretty cool. I am however going with a ususal theme
I always give soap and washcloths for party favors. This year I bought a lego mold to make the soap myself and we are stamping the cloths with legos for a polka dot effect. The other party favors will be lego creation made by Z. We bought 200 used lego pieces on ebay(much cheaper than new)and Z will use 10 of each to make one of a kind pieces. I am thinking of games to play still, but it will be a fun party I am sure.
The weather here has been unseasonably warm and the evenings have been extremely pleasant. I love driving over the bridge in the morning and watching the steam rise off of the water. It's a nice site and reminds me of one more reason to live on the other side of the river. I do love living in North Lawrence.
I have resumed work on a baby quilt for my good friends three month old a little smiley guy, I will try and post some pics once I load my camera software onto my new computer. Feels good to be here! Now how about a menu.

Monday:
Special burgers
oven fries
salad

Burgers:

2 lbs local grass fed beef
1 package Organic dry onion soup mix
2 diced shallots
1/8 tsp pepper
1/4tsp miced garlic
1/8 cup ice water

Mix until incorporated without over mixing.(mushy burgers fall apart)Broil in oven for 6-8 min each side. Serve on yummy soft buns with fries and salad.

Tuesday:
Slow cooker German style sausages and cabbage

2 pounds red-skinned potatoes sliced about 1/4-inch thick
1 tablespoon butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried leaf thyme
1 medium onion sliced
1/2 small cabbage, coarsely chopped or shredded
6 to 8 links of smoked sausage
1/2 cup apple juice
2 teaspoons cider vinegar

Arrange sliced potatoes in the bottom of a 4-to 7-quart slow cooker. Drizzle with the butter and sprinkle with about half of the salt, pepper, and thyme. Toss to coat then add the cabbage and onions. Sprinkle with remaining seasonings and top with the sausages. Pour the apple cider over all and then drizzle with vinegar.
Cover and cook for 6 to 8 hours on LOW or 3 to 4 hours on HIGH.

Wednesday:
Oven Baked Tilapia
Steamed Broccoli
boxed mac and cheese

1 small lemon
4 tablespoons butter, softened
1 tablespoon fresh chopped parsley
3/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup chopped green onions, with tops
4 tilapia fillets, about 6 ounces each, about 1 1/2 pounds total

Preheat oven to 400°. Zest lemon and squeeze 1 tablespoon of juice. In a small bowl, combine the peel and juice with the softened butter, parsley, salt, pepper, and green onions. Place fillets in baking dish. Top fillets with the butter mixture. Bake fillets for 15 minutes, or until fish flakes easily with a fork.

Thursday:
Chicken taco soup
cheese quesadillas

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can corn (drained)
1 8-oz can tomato sauce
2 14.5-oz cans diced tomatoes w/chilies
1 1.25-oz packet taco seasoning
1-2 boneless skinless chicken breasts

Cook chicken in boiling water on stove about 30 minutes or until cooked. Cool and shred. Place in stock pot and add remaining ingredients cook 30 minutes on meduim heat. Serve with fresh made quesadillas for dipping and sour cream.

Friday:
Slow Cooker Beef and mushrooms over egg noodles
steamed green beans

1 can Organic Cream of Mushroom Soup
1 cup Beef Stock
1/3 cup dry red wine
1 package organic dry onion soup mix
1/2 tsp ground pepper
1 package sliced mushrooms
1 (2-pound) boneless chuck roast, trimmed
1/2 (16-oz.) package extra-wide egg noodles
3 tbs chopped fresh parsley, divided


Whisk together first 5 ingredients in a lightly greased slow cooker. Stir in mushrooms. Add roast to slow cooker. Cover and cook on HIGH 4 to 4 1/2 hours or until beef is tender and shreddable. Meanwhile, prepare noodles according to package directions. Toss hot cooked noodles with 2 tablespoons parsley. Place beef mixture over hot cooked noodles. Sprinkle with remaining 1 tablespoon parsley. Serve with steamed green beans on the side

Enjoy!