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.