It’s that time of year…. time to cook like crazy. The weather is chilly, the house is decorated, people are coming and going. The best thing to do is put your kitchen to work with some meals to cozy up to.
Monday – Boursin Mac and Cheese with Chopped Kale (I’m making this one up as I go. I’ll post the recipe if it comes out OK.)
Happy November! I am so excited this time of year. I want to cook and nest and snuggle with my family. I want to bust out the Christmas decorations already, but I won’t. I’ll find other ways to decorate.
After completing the 31 Days challenge, I am happy to get back to my normal routine. But I loved every minute of my 31 days and feel so much better for doing it.
Many of the items on this weeks menu are from a cookbook my daughter brought home from her school book fair. It is the Disney Princess Cookbook and is also available through Amazon. Hopefully this will inspire my little princess to eat more than just pizza and tacos. And it will get her into the kitchen! She loves to help me cook, but this time I can let her take the lead!
So, without further adieu, here it the weekly menu.
Monday – Spiral Cut Ham, Tiana’s Southern Spoonbread (pg. 77) and Green Beans
Tuesday – Ham and Cheese Biscuit Braids (pg. 37) with Carrots and Ranch
Wednesday – Crock Pot Taco Soup (based on this recipe with my own changes)
Thursday – Unbearably Delicious Fish Cakes (pg. 62) and Tossed Salad
There is absolutely no way to make slow cooked meals look good in pictures so I’m sorry for the lack of good pictures. I tried. Really, I did.
This is a wonderful fall meal. It has all the flavors of the season. It has been kid tested and approved, too. My neighbors made it the other night and I got a thumbs up from the whole family. (Thanks, Bob and Melora!)
1 pkg. chicken thighs with skin
1 C apple juice
2 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
1/3 C packed brown sugar
1 onion, sliced
2 apples, cut into slices or chunks
Season chicken with salt and pepper. Brown them on both sides. Place in slow cooker with skin side up. Sprinkle each thigh with a little of the brown sugar.
Mix together the apple juice, cider vinegar and mustard. Pour around the chicken.
Arrange the onion and apples around the chicken. Sprinkle the rest of the brown sugar over the entire dish.
Cook on low for 6 hours.
I suggest serving over brown rice or quinoa just for a little nutty flavor. Also, a couple sprigs of thyme arranged on top of the whole mixture in the crockpot would add a hint of flavor. I didn’t do it this time but I will next time.
I feel like Fall is in full swing. Football is on, evenings are cool(er), and leaves are beginning to change. I am pulling out the fall decorations and giving the house a little lift. I want my menu to reflect that, too.
Monday – Pasta Primavera – this version is full of squash – zucchini, yellow and butternut all make an appearance.
Tuesday – Beef Stroganoff
Wednesday – Brown Sugar Chicken with Apples in the Crock Pot – chicken thighs with a brown sugar and Dijon mustard rub slow cooked with apples in apple juice.
Thursday – Cheese Ravioli in Sage Butter – so easy it hurts. Make Buitoni cheese raviolis according to the package. Melt butter in a pan then add 10 fresh sage leaves that have been chopped. Pour the butter over the cooked ravioli and sprinkle with parmesan.
Friday – It’s another baseball day so there will be dinner on the go. Probably sandwiches.