Weekly Menu 12/2–12/6

I hope everyone had a wonderful Thanksgiving!  Time to gear up for Christmas!  Here is a hearty and satisfying menu for a week full of decorating and shopping!

Monday – Grilled Cheese and Tomato Basil Soup

(Image from Food Network)

Tuesday – Chicken and Wild Rice Hotdish

Picture of Classic Chicken and Wild Rice Hotdish Recipe

Wednesday – Turkey Meatball Stroganoff in the Slow Cooker

Turkey Meatball Stroganoff

Thursday – Pulled Pork Nachos

Pulled Pork Nachos

Friday – Fig and Prosciutto Pizza

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Pumpkin Pasta

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This is a yummy pasta dish using the last of the season’s best: PUMPKIN!  And it is so easy.  This could also be a wonderful side dish on your Thanksgiving table.  Make the sauce and pour it over orzo for a rice like side dish.  Or serve it over mini shells and let the sauce get stuck inside.  This dish is kid approved with two thumbs up!  Enjoy!

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Shrimp, Corn, and Bacon Chowder

I must warn you… this recipe is neither low fat nor lactose free.  But it is good.  And simple.  It is a rich and creamy chowder sure to warm you from the inside out.

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You will need:

3 C. corn – fresh and cut off of cobb

1 small sweet onion, diced

3 Yukon gold potatoes, peeled, boiled and diced

3 C. milk

1 C. heavy cream

3 Tbsp. butter

1/2 lb. fresh shrimp, peeled and deveined

3 strips of bacon, diced

 

In a large pan, add 1 Tbsp. butter and melt.  Sauté corn until just beginning to get tender, appx. 3 minutes.  Add diced onion and salt and pepper.  Continue to sauté until onions begin to get translucent, appx. 5 minutes.  Add shrimp and cook until pink.

Put cooked corn mixture into a medium sized pot.  Add the diced potatoes.  Pour in milk, cream, and butter.  Butter should be cut into smaller pieces to help it melt faster.  Heat over low heat.  Add salt and pepper to taste.  Do not let the chowder boil!  Allow it to simmer for 15 – 20 min.

Meanwhile, in a small pan, cook diced bacon until crispy and set aside to drain on a paper towel.

Serve chowder in a shallow bowl with the bacon sprinkled on top.  Yum!

Weekly Menu 9/23–9/27

 

Monday – Creamy Mushroom and Fontina Pasta – this looks fantastic! 

Creamy Mushroom-Fontina Pasta

Tuesday – Cali Turkey Burgers – regular turkey burgers with creamy avocado and bacon wrapped in lettuce.

 

image via

Wednesday – Parmesan Honey Roast Pork in the Crock Pot with smashed garlic potatoes.  This looks so good I can’t wait to try it!

Thursday – Taco nachos!  Made with taco meat, black beans, fresh salsa and lots of gooey cheese!!!  Add some guacamole and Greek yogurt on the side.

image via

Friday – French Mussel Bisque with Crusty Bread – just watched this on Barefoot Contessa and I must try it!

Weekly Menu 9/9–9/13

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. 

Weekly Menu 9/2–9/6

Happy Labor Day everyone!  I hope you all are relaxing and soaking up the last days of summer!  I know I am.  It’s been a blitz of boating, “pooling”, and grilling.  I love this time of year – the corn is a little sweeter, the tomatoes a little juicier – all because I know its almost over.  So here’s to the end of summer!  Enjoy the menu!

Monday:  Farm Fresh Quinoa – this is my own recipe made with red and white quinoa, fresh corn, tomatoes, onion, zucchini and parsley all in a creamy sauce.

Tuesday:  Tomato Pie – Never made this before but it looks delish so I’m giving it a try!

Tomato Pie with Basil and Gruyere Cheese

Wednesday: Roasted Chicken and Red Pepper Quesadillas

Thursday: Steak and Blue Cheese Salad – super easy!  Just using a frisee mix, caramelized shallots, blue cheese and tomatoes you have a fabulous salad.  When you top it with steak, it’s dinner!

Friday: Seafood Linguine – a mix of shrimp, crab meat and scallops in a creamy sauce.  It’s my dad’s recipe and one of my favorites!

Fried Green Tomato BLT with Pimento Cheese

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While on a trip to the mountains, I tried this fantastic sandwich.  It is most surely a southern dish – the pimento cheese and fried green tomato should have tipped you off.  It was so delicious that I had to try to recreate it.  Here is my attempt.

4 slices sourdough bread, toasted

pimento cheese spread

lettuce

6 slices applewood smoked bacon, cooked

1 green tomato, sliced 1/4 inch thick rounds

1/2 C cornmeal

1/2 C flour

1 egg

salt and pepper

In one bowl mix together the cornmeal, flour and salt and pepper.  In another bowl mix up the egg and a tablespoon of water.

Cook the bacon first.  While it is cooking,  prepare the tomatoes.  Slice them up and place them in the egg wash.  Then dredge them through the cornmeal mixture.

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Once the bacon is nice and crispy, remove from pan and let drain on a napkin.  Leave the bacon grease in the pan over medium heat.  Now fry up the tomatoes, yes, in the bacon drippings.  Let them get golden and crispy.

In the meantime, toast the bread and spread with pimento cheese spread.  Once the tomatoes are done, add them to the bread.  Next layer on the lettuce and the bacon.  Top with the second piece of bread.  Cut in half and serve.

IMG_4899Sharing on House of Hepworths.

 

Caprese Chicken and Creamy Quinoa

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So here is the truth – when I create a dinner, I don’t know how it is going to turn out.  I’m not a chef, I’m just a gal who likes to cook.  I throw stuff together and hope for the best!  Last night when I made dinner, I didn’t photograph the process because I didn’t know if it would be “blog-worthy”.  But when Prince Charming took the first bite he proclaimed that it was the best meal I had made in a while.  Wow!  It was pretty simple too, so I guess I’ve been slacking! 

Everything in our house lately has to revolve around basil and tomatoes.  Our little container gardens are producing an abundance of the stuff!  I’m not complaining! 

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Caprese Chicken

2 boneless skinless chicken breasts

balsamic vinaigrette salad dressing

1/2 C fresh basil

1/4 C extra virgin olive oil

1/4 C parmesan cheese, shredded or grated

1 clove garlic

1 medium tomato, sliced

1 C shredded mozzarella

Marinate chicken in the balsamic salad dressing for at least 2 hours.  Preheat oven to 375 degrees. 

Make your pesto – combine basil, EVOO, parmesan, and garlic and blend with an immersion blender until it makes a thick sauce.  I like my pesto thick, not runny.

Put chicken in an oven safe dish and bake for 20 minutes.  Take it out and layer with pesto first,  then slices of tomato and then the mozzarella.  Bake for another 15 minutes until the cheese is all melty and gooey.

Creamy Quinoa

1 C quinoa

2 C chicken broth

1 small tomato, diced

1 clove garlic, minced

1/4 C shredded parmesan

1/4 C heavy cream

Put quinoa and chicken broth in a pot and bring to a boil.  Once boiling, reduce heat to low and cover.  Simmer for 20 minutes or until all broth is absorbed.  Turn off the heat.  Stir in the tomato, garlic, parmesan and cream until well combined. 

Serve up the chicken atop the quinoa.

Weekly Menu 5/6–5/10

Monday – Fillet of Beef Bourguignonne

 

Tuesday – Chicken Breasts Stuffed with Boursin and Proscuitto

 

Wednesday – Rotini with Romano, Black Pepper and Arugula (loosely based on Giada’s Recipe)

Thursday – Homemade Chicken Soup

Friday – Shrimp on the Barbie with Grilled Veggies

Weekly Menu 4/15–4/19

Happy Tax Day!  I hope everyone is getting a big, fat refund!  If not, this weeks menu is pretty affordable.  It’s not too fancy, but full of flavor!

Monday – Caprese Panini

Tuesday – Flank Steak stuffed with blue cheese, spinach and red pepper (this is one to check off the Pinterest list!)

Wednesday – Chicken and White Bean Stew

Thursday – Pasta with Pancetta in Cream Sauce

Friday – Spicy Salmon with Mango and Avocado Salsa