Monday - Pasta Milano
Tuesday - Garlic Lime Chicken
Wednesday - Sweet & Sour Meatballs
Thursday - Baked Rigatoni
Friday - Game Night (pizza maybe?)
Saturday - Kristi's Baby Shower leftovers
Sunday - Robyn's Roast
Sunday, March 18, 2007
Thursday, March 15, 2007
Smoothies
We are big fans of smoothies. We began a tradition in San Diego which we have continued now that we are home. Our after-church meal each week is Papas Con Juevos and we also blend up a smoothie to go with it, served with a bendy-straw and everything! I only have two of our favorite smoothies written up in recipe form, and I'll try to do the others as we make them each week. Each recipe makes a blender-full, which then divides great between the three of us.
** (Sunday, March 18) I just posted two more smoothie recipes. They're at the bottom!
Razzleberry Freeze
3-4 ice cubes
1/2 cup frozen raspberries
1/2 cup frozen blueberries
1/2 cup plain yogurt (or raspberry yogurt)
1 banana
2 Tbsp sugar
about 1 cup of Apple Raspberry Juice
Add all ingredients (in the order I listed them) and blend! If you like a thinner consistency, add a bit more juice.
Very Berry Strawberry
2 1/2 cups whole frozen strawberries
1 large banana (or 2 small)
1 container of Strawberry yogurt
3/4 cup Strawberry Breeze Juice
Add ingredients to blender (in the order listed) and blend! Instead of the Strawberry yogurt, I've also used raspberry and strawberry-banana.
Peach Beach
2 cups of frozen peaches
1/2 can of peaches, no juice
1 banana
1/2 of a small peach yogurt
3/4 cup of White Grape Peach juice
Add ingredients to blender (in the order listed) and blend! If you find your smoothies to be a bit thin, you can throw in a few more pieces of whatever frozen fruit you are using and blend again. I have found that the frozen fruit helps to thicken the smoothie.
Bionic Berry Thunder
(Mr. D.o.M. names these things....not me!)
I know this looks similar to the Razzleberry Freeze, but has more of the blueberry taste.
12 frozen strawberries
1 c frozen raspberries
1 c frozen blueberries
1 banana
3/4 cup plain yogurt
2 tsp sugar (optional)
1 cup Apple Raspberry Juice
Add all ingredients (in the order I listed them) and blend!
** (Sunday, March 18) I just posted two more smoothie recipes. They're at the bottom!
Razzleberry Freeze
3-4 ice cubes
1/2 cup frozen raspberries
1/2 cup frozen blueberries
1/2 cup plain yogurt (or raspberry yogurt)
1 banana
2 Tbsp sugar
about 1 cup of Apple Raspberry Juice
Add all ingredients (in the order I listed them) and blend! If you like a thinner consistency, add a bit more juice.
Very Berry Strawberry
2 1/2 cups whole frozen strawberries
1 large banana (or 2 small)
1 container of Strawberry yogurt
3/4 cup Strawberry Breeze Juice
Add ingredients to blender (in the order listed) and blend! Instead of the Strawberry yogurt, I've also used raspberry and strawberry-banana.
Peach Beach
2 cups of frozen peaches
1/2 can of peaches, no juice
1 banana
1/2 of a small peach yogurt
3/4 cup of White Grape Peach juice
Add ingredients to blender (in the order listed) and blend! If you find your smoothies to be a bit thin, you can throw in a few more pieces of whatever frozen fruit you are using and blend again. I have found that the frozen fruit helps to thicken the smoothie.
Bionic Berry Thunder
(Mr. D.o.M. names these things....not me!)
I know this looks similar to the Razzleberry Freeze, but has more of the blueberry taste.
12 frozen strawberries
1 c frozen raspberries
1 c frozen blueberries
1 banana
3/4 cup plain yogurt
2 tsp sugar (optional)
1 cup Apple Raspberry Juice
Add all ingredients (in the order I listed them) and blend!
So I'm A Few Days Behind
Sorry everyone! Crazy week.
So the week 3 menu is up, and it's clearly a little, shall we say, lacking? I did make the Feta Penne tonight and it was nice to be back in the kitchen. By the way, it is my personal cloned version of Chicken Feta Penne from Mimi's Cafe. I left the chicken out because when I eat this in the restaurant, I end up picking around the chicken. You could certainly add it back in.
Tomorrow's meal, Pasta Milano, will be another clone - this time from the Macaroni Grill. I won't post the recipe until I try it tomorrow. I have 3 different recipes that I'm going to meld together to make (hopefully) one tasty dish. I'll let you know!
I'll be back tomorrow with a few recipes that have been emailed to me, and also some tasty smoothies.
So the week 3 menu is up, and it's clearly a little, shall we say, lacking? I did make the Feta Penne tonight and it was nice to be back in the kitchen. By the way, it is my personal cloned version of Chicken Feta Penne from Mimi's Cafe. I left the chicken out because when I eat this in the restaurant, I end up picking around the chicken. You could certainly add it back in.
Tomorrow's meal, Pasta Milano, will be another clone - this time from the Macaroni Grill. I won't post the recipe until I try it tomorrow. I have 3 different recipes that I'm going to meld together to make (hopefully) one tasty dish. I'll let you know!
I'll be back tomorrow with a few recipes that have been emailed to me, and also some tasty smoothies.
Week 3 Menus
Monday - turkey
Tuesday - turkey
Wednesday - turkey
Thursday - Feta Penne
Friday - Pasta Milano
Saturday - eating out
Sunday - Robyn's Roast
Tuesday - turkey
Wednesday - turkey
Thursday - Feta Penne
Friday - Pasta Milano
Saturday - eating out
Sunday - Robyn's Roast
Week 3 Recipes
Feta Penne
(about 4 or 5 large servings)
3 cups penne pasta (or other tube shape pasta)
1 large onion, diced
2 Tbsp olive oil
2 cloves garlic, minced
3-4 Tbsp Sun Dried Tomatoes, packed in oil**
1/3 cup pine nuts
1 cup Classico brand Sun-Dried Tomato Alfredo sauce**
1/4 cup milk
crumbled Feta Cheese**
In a large pot, boil water and cook pasta according to directions.
As the pasta cooks, make the sauce:
In a large saute pan, heat olive oil over medium high heat. Add diced onion and garlic and saute for 4 - 5 minutes (or until it starts to smell tasty.) Add pine nuts and sun-dried tomatoes and continue to saute for 5 more minutes or so. I always cook the pine nuts about 10 minutes or Mr. D.o.M. has an allergic reaction to them. The longer this stuff sautes, the more the flavors blend. Just watch so it doesn't burn.
In a small bowl, mix 1 cup of Classico sauce with the 1/4 cup of milk. Stir until creamy, then add to the onion/garlic/pine nut mixture. Cook this over medium heat until heated through, then turn to low heat.
When pasta is done, drain the water off and then add the pasta right to the sauce mixture. Toss the pasta to coat. Serve into bowls and top with a sprinkling of the crumbled Feta.
**I find the sun-dried tomatoes in the produce section. They come in an 8.5-oz jar and I prefer the "julienne cut" style. The Classico sauce was a find from San Diego. I believe the Albertson's stores carries this sauce, but that's not confirmed yet. As far as the Feta goes....don't be scared. It's a mild, crumbly cheese that's also good on salads. It comes in a small tub (on the cheese aisle) and stays good in the fridge for awhile. It also adds just the right amount of saltiness to this pasta recipe.
.....And here is a LINK to info on the Classico sauce.
(about 4 or 5 large servings)
3 cups penne pasta (or other tube shape pasta)
1 large onion, diced
2 Tbsp olive oil
2 cloves garlic, minced
3-4 Tbsp Sun Dried Tomatoes, packed in oil**
1/3 cup pine nuts
1 cup Classico brand Sun-Dried Tomato Alfredo sauce**
1/4 cup milk
crumbled Feta Cheese**
In a large pot, boil water and cook pasta according to directions.
As the pasta cooks, make the sauce:
In a large saute pan, heat olive oil over medium high heat. Add diced onion and garlic and saute for 4 - 5 minutes (or until it starts to smell tasty.) Add pine nuts and sun-dried tomatoes and continue to saute for 5 more minutes or so. I always cook the pine nuts about 10 minutes or Mr. D.o.M. has an allergic reaction to them. The longer this stuff sautes, the more the flavors blend. Just watch so it doesn't burn.
In a small bowl, mix 1 cup of Classico sauce with the 1/4 cup of milk. Stir until creamy, then add to the onion/garlic/pine nut mixture. Cook this over medium heat until heated through, then turn to low heat.
When pasta is done, drain the water off and then add the pasta right to the sauce mixture. Toss the pasta to coat. Serve into bowls and top with a sprinkling of the crumbled Feta.
**I find the sun-dried tomatoes in the produce section. They come in an 8.5-oz jar and I prefer the "julienne cut" style. The Classico sauce was a find from San Diego. I believe the Albertson's stores carries this sauce, but that's not confirmed yet. As far as the Feta goes....don't be scared. It's a mild, crumbly cheese that's also good on salads. It comes in a small tub (on the cheese aisle) and stays good in the fridge for awhile. It also adds just the right amount of saltiness to this pasta recipe.
.....And here is a LINK to info on the Classico sauce.
Sunday, March 4, 2007
So Far So Good
Welcome to any who are just joining us. I had someone ask this week if it was okay to share this site with a friend, and the answer is yes, yes yes! The more the merrier, especially when others start sharing their recipes and menus.
I've also had questions about how you all should post your stuff. For posting your menus, just post a reply to my menu for that week and it should add yours at the bottom. To post your recipes, for now just email them to me and I'll copy and paste them into a new post on the blog. As we collect more, I might give you each your own space.
Ok, enough business. My favorite song to listen to while I cook this week is "Our Town" performed by James Taylor. It's from the Cars Soundtrack and was nominated for an academy award. It's by far my favorite song from that soundtrack. You can hear a clip here (scroll to the bottom).
I have a teaser for next week's recipes. We had some friends over for dinner tonight and they told us they were able to successfully clone the salad dressings from Cafe Rio. I begged for their recipe and they promised to deliver. So hopefully I'll be adding it next Sunday. The official names of the real-deal dressings are: creamy tomatillo house and cilantro-lime vinaigrette. My mouth is watering just thinking of them!
Have a great week everyone, and happy cooking!
I've also had questions about how you all should post your stuff. For posting your menus, just post a reply to my menu for that week and it should add yours at the bottom. To post your recipes, for now just email them to me and I'll copy and paste them into a new post on the blog. As we collect more, I might give you each your own space.
Ok, enough business. My favorite song to listen to while I cook this week is "Our Town" performed by James Taylor. It's from the Cars Soundtrack and was nominated for an academy award. It's by far my favorite song from that soundtrack. You can hear a clip here (scroll to the bottom).
I have a teaser for next week's recipes. We had some friends over for dinner tonight and they told us they were able to successfully clone the salad dressings from Cafe Rio. I begged for their recipe and they promised to deliver. So hopefully I'll be adding it next Sunday. The official names of the real-deal dressings are: creamy tomatillo house and cilantro-lime vinaigrette. My mouth is watering just thinking of them!
Have a great week everyone, and happy cooking!
Week 2 Recipes
I'm considering breaking down all recipes into categories (like main dish, desserts, soups, etc) instead of by weeks. Possibly by week 3 I'll have gathered enough recipes to make that necessary. For now here are the recipes for our week 3 menu.
Add all ingredients to crock pot, except Neufchatel cheese.
Cook on low for 8 hours or on high for 4 hours.
Stir in cheese cut into cubes, turn off heat. Let sit for 20-30 minutes.
Stir to blend in cheese.
Serve over rice or spoon into tortillas, enchilada style
Baked Rigatoni
White sauce:
1 stick butter
1/2 cup and 2 Tbsp flour
1 cup whipping cream (or heavy cream) at room temperature
3 cups milk at room temperature
1 pinch of nutmeg
1 cup grated Monterey Jack cheese
1 pound dry rigatoni or other tube shaped pasta
3 Tbsp butter, diced
1/2 cup cubed ham (optional)
preheat oven to 425.
In a large saucepan, melt the stick of butter over medium heat. Add flour and whisk until smooth, about 2 minutes. Always stirring, add the cream and milk and continue to whisk until the sauce is smooth and creamy. Simmer until it's thick enough to coat the back of a wooden spoon (about 10 minutes). Take off heat and stir in a dash of nutmeg, 1/2 cup of the cheese, and ham if desired (I don't).
In a large pot, boil 6 quarts of water. Add rigatoni and boil for about 5 minutes. Do not overcook pasta since you will be baking the pasta in the oven also. Drain pasta and return to pot. Pour white sauce over pasta and mix well.
Pour into a greased 9x13 dish. Sprinkle with remaining cheese. Dot the top with butter (makes a beautiful brown crust) and bake in oven for 25 minutes.
Tostadas (crockpot option)
3/4 to 1 lb ground beef
1 chopped onion
1 clove garlic, chopped
1 tsp oregano
1 can (8-oz) tomato sauce
1 can kidney beans
Brown ground beef. Add onion and garlic toward the end and let them saute for a few minutes. Drain fat off of ground beef if necessary, and then add all other ingredients. Simmer 2 hours over low heat, or place in crockpot for 2-4 hours. (The flavor is great the longer it simmers). Serve over tortilla chips with lettuce, tomatoes, avocado, cheese, olives, salsa, sour cream or other. We usually eat this taco salad style, using this as the meat layer.
Mom's Potato Soup
3 cups diced, peeled potatoes uncooked
1/2 cup diced celery
1 1/2 cups chicken bullion (2 cubes with 1 1/2 cups hot water)
1/2 cup onion diced
1/2 tsp salt
2 cups milk
1 cup sour cream
2 Tbsp flour
1 Tbsp chives, chopped (optional)
Cook potatoes, celery and onion in bullion, water and salt. Cover and cook until potatoes ar
e tender. DO NOT OVERCOOK potatoes - you almost want them a little undercooked. Do not drain off liquid. Add 1 cup of the milk and heat. Watch so that it doesn't burn. In a medium bowl, mix sour cream, flour and remaining milk. Add that mixture to the potato mixture. Cook over low heat until thick and heated through. I like to serve this with a little grated cheese on top.
Maui Chicken (crockpot)
(Fix It and Forget It Recipes for Entertaining - see link on the right)
6 boneless chicken breast halves
2 Tbsp oil
14 1/2-oz. can chicken broth
20-oz. can pineapple chunks
1/4 cup vinegar
2 Tbsp brown sugar
2 tsp soy sauce
1 garlic clove, minced
1 medium green bell pepper, chopped
3 Tbsp cornstarch
1/4 cup water
Brown chicken in oil. Transfer chicken to slow cooker/crockpot. Combine remaining ingredients. Pour over chicken. Cover and cook on high 4-6 hours. Serve over rice.
Creamy Enchilada Chicken
**this is a new recipe that I'm trying for the first time this week
4 boneless chicken breasts
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups salsa
8 ounces neufchatel cheese, cubed (can substitute cream cheese)
2 garlic cloves, minced
1 teaspoons cumin
salt and pepper, to taste
**this is a new recipe that I'm trying for the first time this week
4 boneless chicken breasts
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups salsa
8 ounces neufchatel cheese, cubed (can substitute cream cheese)
2 garlic cloves, minced
1 teaspoons cumin
salt and pepper, to taste
Add all ingredients to crock pot, except Neufchatel cheese.
Cook on low for 8 hours or on high for 4 hours.
Stir in cheese cut into cubes, turn off heat. Let sit for 20-30 minutes.
Stir to blend in cheese.
Serve over rice or spoon into tortillas, enchilada style
Baked Rigatoni
White sauce:
1 stick butter
1/2 cup and 2 Tbsp flour
1 cup whipping cream (or heavy cream) at room temperature
3 cups milk at room temperature
1 pinch of nutmeg
1 cup grated Monterey Jack cheese
1 pound dry rigatoni or other tube shaped pasta
3 Tbsp butter, diced
1/2 cup cubed ham (optional)
preheat oven to 425.
In a large saucepan, melt the stick of butter over medium heat. Add flour and whisk until smooth, about 2 minutes. Always stirring, add the cream and milk and continue to whisk until the sauce is smooth and creamy. Simmer until it's thick enough to coat the back of a wooden spoon (about 10 minutes). Take off heat and stir in a dash of nutmeg, 1/2 cup of the cheese, and ham if desired (I don't).
In a large pot, boil 6 quarts of water. Add rigatoni and boil for about 5 minutes. Do not overcook pasta since you will be baking the pasta in the oven also. Drain pasta and return to pot. Pour white sauce over pasta and mix well.
Pour into a greased 9x13 dish. Sprinkle with remaining cheese. Dot the top with butter (makes a beautiful brown crust) and bake in oven for 25 minutes.
Tostadas (crockpot option)
3/4 to 1 lb ground beef
1 chopped onion
1 clove garlic, chopped
1 tsp salt
1 tsp chili powder
1 tsp oregano
1 tsp cumin
3 tsp sugar
1 can (6-oz) tomato paste1 can (8-oz) tomato sauce
1 can kidney beans
Brown ground beef. Add onion and garlic toward the end and let them saute for a few minutes. Drain fat off of ground beef if necessary, and then add all other ingredients. Simmer 2 hours over low heat, or place in crockpot for 2-4 hours. (The flavor is great the longer it simmers). Serve over tortilla chips with lettuce, tomatoes, avocado, cheese, olives, salsa, sour cream or other. We usually eat this taco salad style, using this as the meat layer.
Mom's Potato Soup
3 cups diced, peeled potatoes uncooked
1/2 cup diced celery
1 1/2 cups chicken bullion (2 cubes with 1 1/2 cups hot water)
1/2 cup onion diced
1/2 tsp salt
2 cups milk
1 cup sour cream
2 Tbsp flour
1 Tbsp chives, chopped (optional)
Cook potatoes, celery and onion in bullion, water and salt. Cover and cook until potatoes ar
e tender. DO NOT OVERCOOK potatoes - you almost want them a little undercooked. Do not drain off liquid. Add 1 cup of the milk and heat. Watch so that it doesn't burn. In a medium bowl, mix sour cream, flour and remaining milk. Add that mixture to the potato mixture. Cook over low heat until thick and heated through. I like to serve this with a little grated cheese on top.Maui Chicken (crockpot)
(Fix It and Forget It Recipes for Entertaining - see link on the right)
6 boneless chicken breast halves
2 Tbsp oil
14 1/2-oz. can chicken broth
20-oz. can pineapple chunks
1/4 cup vinegar
2 Tbsp brown sugar
2 tsp soy sauce
1 garlic clove, minced
1 medium green bell pepper, chopped
3 Tbsp cornstarch
1/4 cup water
Brown chicken in oil. Transfer chicken to slow cooker/crockpot. Combine remaining ingredients. Pour over chicken. Cover and cook on high 4-6 hours. Serve over rice.
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