Meal Plan Monday: A Week of New’uns!

Meal Plan Monday

This week I’m trying out several new recipes, including a few from Taste of Home and one originally found on Better Homes and Gardens.  I also have built in stuff so that I hopefully will have the opportunity for Thursday leftovers.  Yes, it’s the return of Thursday leftovers.  Most of the dishes this week have to be prepped on the weekend.  So, there’s only so much that can happen on the weekdays.

Here’s the meal plan!

Saturday:  slow cooker rotisserie chicken, rolls, broiled asparagus

Sunday:  Apple Pecan Pork Chops, roasted vegetables, peas, rice

Monday:  Ranch Chicken Enchiladas, avocado (with lemon, lime, salt, and pepper), chips, and salsa

Tuesday:  Mini BBQ Cheddar Meatloaves, green beans, mashed potatoes (hopefully make-ahead on weekends)

Wednesday:  Bourbon Street Chicken, rice, veg (probably greens), fruit

Thursday:  leftovers or hot dogs

Friday:  mini pizzas, canned corn, veg (bell pepper sticks), dip

Saturday:  Smoked Kielbasa and rice, green veg, maybe a mug cake

Sunday:  Cranberry Chicken, stuffing, green veg

As usual, I plan on linking up with Org Junkie’s Menu Plan Monday!

What’s your plan for the week, Stan?

Meal Plan Monday: A Week of Catch Up

Meal Plan Monday

This was an interesting week to plan because we didn’t know Josh’s work schedule until Friday for the month of March.  So, I ended making up two menu plans, one if Josh were on call and one if he weren’t.

And then, I realized that I wasn’t going to get everything made and eaten this week.  So, the meal plan had to alter a bit.

Thus, we have the week of catch up.  I had to figure out which dishes to shed to next week (and I’ll let you know next week as I deconstruct the list).  One on the list is a repeat:  the Korean (Beef).  I’m making it with pork and turkey this time, and plan to use it as lettuce wrap innards.  So…

Here…

We…

Go…

Saturday:  sloppy joes, chips, grapes

Sunday:  baked chicken chimichangas (Culinary Couture), chips, salsa, and taco toppings

Monday:  Josh is off but on-call (hamburgers, and chips if warm out…breakfast with pancakes if not)

Tuesday:  Josh is off but on-call (whatever was not made above)

Wednesday:  Korean pork over rice (adapted from Mel’s Kitchen Cafe), lettuce for wraps, egg rolls

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Thursday:  honey sesame garlic chicken in the slow cooker (Six Sisters’ Stuff), rice, roasted asparagus

Friday:  calzones (adapted from Taste of Home’s Ham and Cheese Calzones), cut up veg, dip, corn

Saturday:  Apple Pecan Pork Chops (from Food.com), roasted veg, peas, and rice

Sunday:  Bourbon Street Chicken (from Life in the Lofthouse), rice, veg

As usual, I plan on linking up to OrgJunkie’s Menu Plan Monday.

What’s on your plan for the week?

25 Days of Holiday Goodies Day 24: A New Year’s Feast

25 Days of Christmas Goodies Button

 

Merry (Happy?) Christmas Eve!  Today’s post is about another Eve–New Year’s Eve.  Josh, Muffin, and I celebrate New Year’s Eve with family, friends, and sometimes neighbors–fiesta-style, complete with fireworks (and, hopefully, this year a pinata).

Josh is responsible for the fireworks and makes it a true extravaganza.  Mortars all the way down to sparklers are on his shopping list.  Sometimes, we have a bit of a misfire and sometimes it’s a bit cold, but it’s always fun and exciting.

Our menu never deviates by guest request.  Early in our marriage, Josh and I tried a fajita recipe that uses both chicken and steak, a Spanish rice recipe, and a pico de gallo recipe–all from the site-formerly-known-as-Recipezaar (Food.com).  Well, I adapted a pico recipe from that site.  Today, I will share with you a recipe for guacamole and pico.  The Spanish rice recipe was shared earlier in this series.

I will begin with the pico because I add a few spoonfuls of the pico to the guacamole.

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Pico de Gallo

Adapted from Food.com

8 roma tomatoes, seeded and diced

1 bell pepper, diced

1/2 red onion, diced

12 stems’ worth of cilantro leaves, minced

1 teaspoon minced garlic

2 tablespoons lime juice

1/4 teaspoon kosher salt

Combine all ingredients.  Chill several hours until ready to serve to allow for flavors to blend.

Pico de Gallo

(Click on the above recipe page image to access the printable.)

Now, for the guacamole, I would complete the final prep pretty much tableside at serving time.  I would, however, prepare the pico several hours before the guacamole so that the favors have melded and some juice has released (as you are going to be adding pico chunks and juice to the guacamole).

This batch of guacamole (pictured below) was prepared in the following manner:

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Guacamole

3 ripe Haas avocados (one can be slightly less ripe than the others)

2-3 tablespoons pre-prepared pico de gallo

1 tablespoon pico de gallo liquid

additional lime juice for flavoring, if desired

1-2 tablespoons sour cream, optional

salt and pepper to taste

Begin by dicing one avocado (after dividing the avocado in half and removing the seed, of course).  (I recommend using a spoon to remove the flesh from the skin.)  Place the diced avocado in a medium-sized bowl.  Mash the remaining two (the two ripest avocados of the three) avocados to a paste consistency.  Add to the diced avocado.  Add in pico de gallo and liquid.  Stir ingredients together.  Add sour cream, if desired.  Taste.  Add additional lime juice, salt, and pepper, if needed.  Serve immediately to enjoy before oxidation.

Guacamole

As for the fajitas?  That recipe will have to wait until New Year’s Day!  🙂

Merry Christmas, everyone!

Canadian Thanksgiving: Nanaimo Bars

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Can you identify this famous bar?

I first ate these, oddly enough, at a local restaurant.  Josh and I were newly married (pre-Muffin), and were making a rare splurge out to eat.  This is the same restaurant known for its tomato-basil soup (that…well…if you remember from the post…it definitely isn’t Le Mad’s), but they have a big to-go refrigerated case.

I had heard Josh mention (quite a few times) Nanaimo bars.  I had heard them mentioned in Corner Gas (well…Nanaimo-style Saskatchewan Bars).

I had never seen them before.  And I had never tasted them before.

I should note that, just as with the tomato-basil soup, this restaurant didn’t quite corner the market on Nanaimo Bars.  They were missing something…namely custard powder, I believe.

They were good…just not what I now know to be more Nanaimo-like…Nanaimo-esque?

So, I went on the hunt.  The site that was still then Recipezaar (now Food.com) had a large Canadian contingent.  Someone on there had to have a good Nanaimo Bar recipe.

After a few misses, I located it:  Kittencal’s Best Nanaimo Bars (No Bake).  I do make some alterations.  But, for the most part, I keep the recipe as pure as I can make it.

Nanaimo Bars

Adapted from Food.com

Bottom Layer

1 stick unsalted butter, softened

1/4 cup granulated sugar

5 tablespoons cocoa powder (unsweetened)

1 egg, beaten

1 3/4 cup graham cracker crumbs (I actually purchased crumbs specifically for this)

1/2 cup finely chopped pecans (Her recipe calls for almonds)

1 cup finely chopped (“fancy” shredded) coconut

Middle Layer

1/2 cup unsalted butter, softened

3 scant tablespoons whipping cream

2 tablespoons vanilla custard powder (I use Bird’s brand which my sister recently informed me is available at Cost Plus World Market)

2 cups confectioner’s sugar (icing sugar to some)

Top Layer

1 cup semisweet chocolate chips

4 tablespoons unsalted butter

1 tablespoon whipping cream (She says optional.  I think it’s completely necessary)

For bottom layer:  On low heat in a saucepan, melt the first three ingredients, remove from heat.  Let the saucepan cool for a few minutes.  Stir in egg to combine and thicken (I’ve not let the mixture cool and had chocolate-flavored scrambled egg before).  Stir in remaining bottom layer ingredients.

Press firmly into prepared ungreased 8×8-inch square Pyrex pan.  The mixture will be crumbly but will appear to become a solid layer once tamped down.

For the middle layer:  cream the middle layer ingredients.  I used my Kitchen Aid for the first time on this attempt and it creates a smoother product than a hand mixer.

Spread over bottom layer.  Refrigerate 10-15 minutes while preparing the top layer.

For the top layer:  microwave chips, cream, and butter for one minute.  Slowly stir or whisk together until the consistency of slightly thick chocolate syrup.

Pour evenly over the middle layer, smoothing out with a spoon, a spoonula, a spatula, or a knife if necessary.

Refrigerate 1 hour before cutting.

The recipe says it makes 16 (which would be 2×2 bars).  I would recommend much smaller squares because at over half a pound of butter, they are very rich.

This recipe is completely Muffin Approved (and the only dessert that I prepped for Thanksgiving that my mom or I would eat).

Muffin Approved

We Plan Wednesday: Holiday Cooking

We Plan Wednesday

As we (rapidly) approach the holiday season (no, it is still April; don’t panic), I think about what cooking and baking I will have to do.  Maxim #1 of We Plan Wednesday:  It is never too early to plan.  Too late, yes.  Too early, no.

One recipe was requested from a neighbor last week.  She had attended our New Year’s Eve fiesta and had tried the Orange Truffles.  While I am pondering the holiday cooking and baking whirl to come, I will leave you with this recipe to worry about (plan to add) adding to your treat trays and foodie gifts for friends and family.

It’s the darker chocolate one pictured below on the lower left.


Orange Truffles

Adapted from Food.com

16 ounces semi-sweet chocolate chips (1 1/3 regular-sized bags)

1 cup heavy cream

1 teaspoon orange extract (or orange liqueur, Triple Sec, or Grand Marnier)

2 teaspoons corn syrup

12 ounces dark chocolate chips

4 tablespoons butter

4 teaspoons grated orange zest

Mix cream, corn syrup, and butter in a saucepan.  Place over medium heat, and bring to a full boil.  Turn off the heat.  Add chocolate, swirl, and allow to stand five minutes.  Do not stir but allow to settle.

After five minutes, add the orange zest and extract (or liqueur) and slowly combine with a whisk.  Put the mixture in a bowl and refrigerate 45 minutes, stirring every 15 minutes.  After 45 minutes, the mixture will start to thicken quickly.  Keep refrigerated another 15 minutes, stirring every 5 minutes.

Use a small cookie/ice cream scoop (the smallest you can find) to form the mixture into balls and place on sheets lined with parchment.  Chill until firm (sometimes I use the freezer).  While the balls are chilling, melt the dark chocolate.  After the chocolate is melted, allow the chocolate to cool slightly before continuing.  Remove the chocolate ganache balls from the chilly place.  Dip a spoon in the chocolate.  Roll balls individually (to coat) in the spoon covered in chocolate, redipping the spoon as necessary in the chocolate.  As each ball is coated, take out of the spoon and place on the parchment-lined baking sheet.  Repeat with the remaining truffles.

Place back in the fridge 10-15 minutes until set.  These may be frozen but must be kept chilled.  Bring to room temperature before serving.  If going from frozen, thaw in the refrigerator for a day before bringing to room temperature (to avoid condensation buildup).

The amount this recipe makes varies based on the size of your scoop.  As this is a doubled recipe, I tend to get somewhere between 30 and 50 truffles out of a batch this size.

(Another reason why I’m presenting you this recipe now is so that you can practice a few times before the holiday season)

Red Beans and Rice

I’m very particular about my red beans and rice when I cook it.  It’s one of my judgment recipes.  Tiramisu is my judgment recipe/dish for Italian restaurants and cookbooks.  You are only as good as your tiramisu.  For Cajun restaurants, Creole restaurants, cookbooks, and Louisiana cooks, you are only as good as your red beans and rice.  I like my mom’s and sister’s red beans and rice; I can’t reproduce them (I’ve tried and failed miserably a few times), but I love them.

I once found a diner on LA Highway 1 (truly a great journey to take from Rodessa where the road ends/begins to Grand Isle where the road ends/begins) that looked truly like a dining car.  I don’t know if it’s still there, but one of the daily specials was fried chicken and red beans and rice.  I felt like I was visiting royalty because I had always had red beans and rice as an entree, so I felt that I was being presented a plate full of the goodness of two entrees.  And…it was so…so…so very worth it.

I started with one of Emeril Legasse’s red beans and rice recipes that I found at the-site-formerly-known-as-Recipezaar (Food.com).  I’ve since tweaked it a bit (made it a bit more pantry friendly, as opposed to produce aisle friendly).  It works well as a slow cooker recipe, as well, but the sauce mixture doesn’t easily get as creamy.

This recipe is definitely Muffin Approved.  Recently, he ate all of his bowl and asked for seconds.  And ate the seconds.

Notice the unintentional Mickey. Yes, that is the famous artisan bread!

My mom serves it in this ketchup and Worcestershire sauce mix that is out of this world and tops it with raw onions.  (If you have read Summary Sunday for 2/23, you know that Muffin does not like onions much.  Well, this recipe has a lot of onion in it, and he gobbled it down.)

Red Beans and Rice

Adapted from Emeril Legasse

1 pound red beans (rinsed, picked over, soaked in water two inches above the top of the beans for 8-12 hours and drained)

1 tablespoon bacon grease

2 tablespoons olive oil

1/4 cup shredded ham (I used the ham Josh smoked)–not shaved deli ham

2 cups onion, diced

1 cup celery, diced

1 cup green bell pepper, diced

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

4 bay leaves

9 ounces smoked sausage, diced finely

2 teaspoons dried parsley flakes

1 teaspoon dried thyme leaves

1 ham bone (again from the ham Josh smoked) with lots of meat still on it

1/2 teaspoon garlic powder

10 cups water

7  chicken bouillon cubes

cooked white rice

In a stock pot or dutch oven, heat the grease and oil over medium-high heat. Add the ham and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the pepper and cayenne and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, garlic powder, thyme, sausage, and ham bone, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the beans and stock or water, stir well, add the bouillon cubes, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender.

Remove the ham bone and the bay leaves and allow to cool for a few minutes.  With the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Shred the ham off of the ham bone and add to the pot, stirring to combine.  Continue to cook the sauce thickens, 15 to 20 minutes. Remove from the heat.

Serve over rice and top with ketchup (cut with Worcestershire) and/or diced onions.  Or, as I do, sprinkle with Creole seasoning to taste.

This activity was definitely Muffin Approved!

Is date night harmful to the collective health of Josh and me?

Date Night Log

Date Night Log

 Date Night 03:  Romantic Fire Outside (Saturday)

Date Night 03 Re-do:  Movie in Bed (Sunday)

 In reading Simply Modern Mom’s Project 52, she lists several lessons she learns throughout the course of a year of date nights.  To the best of my knowledge, however, none of the bloggers who blogged about married dating have mentioned anything about calling 911 during the course of the date.

 Although, technically, since Muffin was still awake, it was “pre-date.”

 Let me begin at the beginning.  Saturday night I did not keep the contents of date night a surprise from Josh.  I had told him we would have a cookout using the fire pit in the backyard with Muffin (hot dogs and toasted marshmallows) and then continue to sit by the fire after Muffin went to bed (star gazing, etc.).

 So, Josh got the fire started.  Once it was started and going pretty well (after several smoky moments), I went in to get the hot dogs, marshmallows, condiments, drinks, and buns.  I had brought out the hot dogs and was back in the kitchen to gather the condiments and the buns when I looked out the window.  And saw…blazing inferno…outside of the safety of the fire pit. 

 Lesson #1:  Make sure that the ground around the fire pit is wet. Especially if it is winter and there is a lot of tall dry grass around said fire pit.  Lesson #2:  Don’t think “stomping it out” is going to completely fix the problem if you did not take the precaution of the contents of Lesson #1.  Lesson #3:  Make sure (test) the hose is properly connected to the outside spigot.  Lesson #4:  Pull everything out of range of where the fire could possibly go (not just a few feet from the outer rim).  Lesson #5:  Call 911. Keep calling 911 until fire fighters show up.  Continue fighting the fire when the fire fighters who (at the speed limit or slightly below) are less than a minute and a half away (yet five minutes later have not arrived—nor is the sound of a siren evident.  That aspect was very worrisome.

 I did not take any photos of the damage from the inferno.  The fire made it all the way to the fence line…rapidly…although we saved the fence.  Josh the firefighter extreme saved the fence.  Casualties included the almost full two packages of hot dogs, two plastic Adirondack chairs, Muffin’s picnic table, and, oddly enough, a pen. Josh, Muffin, Daisy, and me remained harm free (although Josh suffered from smoke inhalation that he swore happened before the fire leaped out of the fire pit).

 A few odd things happened (or at least I thought they were odd) in the calling for help from parish authorities.  When I called 911 (after two failed tries dialing 941), a bored dispatcher’s voice answered, and once she ascertained that it was a grass fire out of control, said that she would send someone out.  And hung up.  Maybe I’m wrong, readers, but aren’t they supposed to keep people on the line until help arrives?  When my dad had a heart attack a few years ago (gosh, has it really been nine years?), they made sure to keep me on the line until EMS vehicles arrived.  Second, I pass by the building that houses the fire truck every morning.  I do not speed through my neighborhood (and especially not down the street the fire station is on).  It takes me (on a slow day) a minute and a half to pass by the fire station.  So, in the five minutes that it took to get outside and WAIT for them with no sign of a siren or a truck while Josh bravely put out the flames until I finally called and politely told them their services were no longer required (I stopped short of saying so more rudely), I had a lot of time to get angry.  Almost forty-eight hours later I’m still somewhat steamed.

 We tried to make an effort of date night still, however.  We ate a hot dog with Muffin (scared out of his wits and unsure as to what happened) asking questions about the “broken” chairs and picnic table.  (Our next patio furniture will be at least flameproof—or at least it won’t melt into an abstract sculpture so easily.)  Even after Muffin went to bed, we still tried…valiantly in my opinion…to have date night.  But Josh was coughing and wet from fighting the fire (and unnerved).  So, I proposed that we go inside and do a re-do of date night for Sunday.

 Sunday started out rocky.  Neither Josh nor I had gotten much sleep.  We went through much of the day, eating corn dog muffins (with shredded cheese in the batter and one third of a hot dog divided in half inside each muffin and a pickled jalapeno slice on top of each of my muffins) served with ketchup and mustard, frankly exhausted.  For supper, we ate grilled turkey burgers (I put blue cheese crumbles on mine!) and fried cheese sticks (made using the following method).

Fried Cheese Sticks (heavily adapted from Raining Hot Coupons)

string cheese sticks, cut in half

¼ cup flour

2 cups seasoned breadcrumbs mixed with crushed cracker crumbs (saltines)

1 cup milk

2 eggs, beaten

vegetable oil, for frying

marinara sauce or commercial pasta sauce, warmed, for dipping

 Combine milk and eggs in a bowl.  Place crumbs in a shallow oblong bowl/dish. Heat a small skillet holding oil about 1 centimeter up the sides of the skillet over medium heat.  Roll cheese stick in flour until no longer slick and shiny.  Immediately dunk (and coat) in milk/egg mixture.  Roll in crumbs until completely coated.  Immediately place in the hot oil.  Repeat.  Once the bottom is browned, use tongs to turn over until the desired brown-ness is achieved.  Some cheese may ooze out which is okay.  If it turns into a big blob of whiteness in the pan, scrape it out and make sure the next piece is completely coated in flour before dunking in the liquid.  Repeat with remaining pieces.  Serve warm with the sauce for dipping.

For a printable version of the recipe, please see my recipe page.

 Note: Muffin loved this!  He asked for some for breakfast this morning (although they were all eaten the evening before).  In fact, the evening before, Josh took the last one before I could get it!

 The movie selection for Sunday was My Big Fat Greek Wedding, a movie both Josh and I had seen before, but that I had checked out from the library (along with Ratatouille for Muffin, who is presently watching it for at least the eighth time since Saturday morning when we checked it out).  Most blogs don’t recommend movie night as an option for date night, but if it’s one you both have seen before and can laugh and joke about all the way through, especially while laying in bed, I think it counts as okay. Plus, after the blazing inferno of Saturday, we needed something low key.

 Today, Rene and I made cupcakes using Kittencal’s recipe from the-site-formerly-known-as-Recipezaar (food.com).  We used her “Easy One-Bowl Milk Chocolate Fudge Cupcakes” topped with her “Chocolate Frosting Recipe” prepared “light” with blue sprinkles and rainbow jimmies on top.  We did omit the chocolate chips and the nuts from the cupcakes because I wanted the smooth cake cupcake experience, but that’s the only alteration I made.  This will probably be my new go-to chocolate cupcake recipe and chocolate frosting recipe.  I like how she makes the frosting easily adaptable from light to dark chocolate.  Rene ate two in short order.

 Since I’ve blabbed quite a bit, I will go now.  (Plus, I have to go make jambalaya for tomorrow and Wednesday’s supper.)

Muffin Approved