This week's menu

We just got back from our marathon trek to New Mexico yesterday, so today was our day to get back settled in. I am really looking forward to everything on tap this week. I love that feeling!

Tuesday - Broiled Cod Fillets with Sun-Dried Tomato Pesto, Farfalle and Peas
Wednesday - Beef with Broccoli and Yams, Brown Rice and Bread
Thursday - Spaghetti and Sauteed Mushrooms with Bread and Salad
Friday - Tamales Compuestos (Thanks to Mama Reita for hooking us up with some scrumptious tamales she and her friends put together last fall!) with Black Beans
Saturday - Barbecue Chicken with veggies from the farmers' market
Sunday - Veggie Night (We love having a veggie smorgasbord just after our runs to the farmers' market each Saturday)

Nesting has now hit in full force! This week's goal is to get as many of the nooks and crannies in the house cleaned out as possible (I tackled my laundry "closet" today, something I am very happy to have behind me!), and this weekend we will start the transition of moving Charlotte and Jack into the same bedroom. I am so nervous about how they are going to sleep with their new arrangement!

Spicy Pinto Bean Soup with Bacon and Jalapeños

Until we happened upon them at the farmers' market this weekend, I had honestly never considered cooking with fresh pinto beans. I will certainly seek them out from now on when they are in season! I came up with the following recipe tonight to utilize as many of the fresh ingredients we'd purchased at the market on Saturday as possible. I was so pleased with the end result! The drizzle of balsamic vinegar at the end was just what the dish needed to add a tangy finish to the lovely spicy flavor. If fresh pinto beans are unavailable, I'm sure this recipe would work fabulously with black-eyed peas. Enjoy!

Spicy Pinto Bean Soup with Bacon and Jalapeños

3 slices thick pepper bacon, chopped

1 medium onion, chopped

2 cloves garlic, chopped

1 lb. fresh pinto beans or black-eyed peas

1/3 cup dry red wine

3 cups chicken stock

2 large tomatoes, chopped

2 jalapeño peppers, finely chopped (or less, depending on your heat preference)

1 Tbsp. chopped fresh thyme

1 Tbsp. chopped fresh oregano

1 tsp. salt

1/2 tsp. pepper

Balsamic vinegar

In a Dutch oven over medium-high heat, saute bacon until crisp. Remove bacon from pot to drain on paper towels, pouring off all but 1 Tbsp. of drippings. Reduce heat to medium, add onion, and saute until translucent and golden, about 7 minutes. Add garlic and pinto beans and saute until garlic is fragrant, about 2 minutes more.

Add wine to pot, using a wooden spoon to scrape up browned bits from bottom of pan. Stir in chicken stock and next 6 ingredients. Bring to a boil; reduce heat slightly so soup comes to a steady, but not rolling, boil. Cook until beans are soft and liquid is thickened, about 1 hour. (If you prefer your beans on the softer side, I recommend an additional half hour or so of cooking time.) Stir in reserved bacon. Drizzle each bowl of soup with a touch of balsamic vinegar just before serving.

Menu Monday

I'll be out of town Thursday through Sunday to attend a Martha Pullen sewing convention in Dallas with Mama Reita (wahoo!!), so a lot of our menu this week revolves around leftovers and things Matt can put together easily for the kiddos on his own. This will be his first-ever time with both kids overnight. He's petrified. ;)

I am loving planning recipes around the delicious goodies we're buying each week at the farmers' market! Tonight's recipe was 100% locally grown or produced, and Tuesday's dinner will be the same. Nothing tastes better than ingredients from just down the road.

Monday - Spicy Pinto Bean Soup with Bacon and Jalapenos and Cornbread
Tuesday - Veggie night: Squash Casserole, Skillet Creamed Corn with Bacon (I dream about this recipe!!), and Fresh Green Beans and New Potatoes with Brown Butter Soda Bread
Wednesday - Lasagna with Salad and Bread using my Marinara Sauce found here
Thursday - Spaghetti and Marinara Sauce with Broccolini, Salad and Bread (I am doubling the sauce recipe on Wednesday so this will be a quick throw-together for Matt)
Friday - Leftover Lasagna
Saturday - Bratwurst with Red Cabbage, Apples and Onions (Matt knows the only time he can get away with cooking red cabbage is when I'm out of the house - lol!!)
Sunday - TBD

I'll be sharing quite a few recipes from this week's spread over the course of the next few days, so be sure to stay tuned!

A.

Chicken Pot Pie

Growing up, when I was asked about my favorite food, I never responded with typical kid fare like chicken nuggets, pizza, or ice cream. Oh no...my absolute favorite thing in the world to eat was Mama Reita's chicken pot pie! This recipe is a breeze to prepare, and it is so easy to adjust depending on the ingredients you have on hand. Enjoy!

Mama Reita's Chicken Pot Pie
1/2 cup chopped onion
1/2 cup chopped celery
3 tbsp. butter
1 can cream of chicken soup
1/2 cup sour cream
2 cups chopped, cooked chicken
1-1/2 cups frozen veggies (you can use any you like, but I find the carrot, pea, corn and green bean medley works fabulously)
1 can chopped green chiles (optional - but the New Mexican in me can't help but put green chile in everything ;)
1 tsp. salt
1/2 tsp. pepper
1 (8 oz.) package crescent rolls

Saute onion and celery in butter in a sauce pan; stir in soup and sour cream. Blend in chicken, veggies, green chile (if using), and seasonings. Pour into 12 x 8 greased casserole. Top with unrolled crescent rolls. Bake at 375 until browned and bubbly, approximately 20 minutes.

Menu Monday

First week on June - how on earth did that happen!? Here's our spread for the week:

Monday - Vegetable-Quinoa Pilaf (didn't get around to making this last week) with Salad and Bread
Tuesday - Pecan-Crusted Tilapia (based loosely on the recipe here) with Sun-Dried Tomato Pesto, Farfalle and Broccolini (so excited to make our first pesto of the year - yay for basil!)
Wednesday - Pork Chops with Leeks in Mustard Sauce with Baked Sweet Potatoes
Thursday - Sausage, Fontina and Bell Pepper Strata with Salad
Friday - Beef Brisket with Lemony New Potato Salad and Corn on the Cob (brisket recipe to be posted later this week)

Happy Monday!
Amy

Chalupa Bowls

I don't use my poor, neglected Crock Pot nearly as much as I should. Even though I love the idea of having dinner put together in such a snap, I'll be honest: so many of the recipes I've tried lack the texture and flavor I'm looking for. This recipe appeared in Southern Living magazine eons ago, and I was super pleased to see it make an appearance in their new cookbook. (Some of you might remember me posting this on the Feeling Scrappy blog a while back.) I serve this in crispy taco bowls the first night with cheese, sour cream and salsa, and then I use the leftovers for quesadillas or soft tacos. Leftovers also freeze well, which is an added bonus!

Chalupa Bowls
1 lb. dried pinto beans
3-4 lb. boneless pork loin roast
2 cans chopped green chiles
2 garlic cloves, chopped
1 tbsp. chili powder
2 tsp. salt
1 tsp. dried oregano
1 tsp. ground cumin
1 (32-oz.) container chicken broth
1 can Rotel

Rinse and sort beans. Place beans in crock pot; add roast and next 6 ingredients. Pour chicken broth over roast. Cover and cook on high 1 hour; reduce heat to low, and cook 9 hours. Or, cover and cook on high 6 hours. Pull roast into large pieces with two forks. Stir in Rotel. Cook roast, uncovered, on high 1 more hour or until liquid is slightly thickened.

Menu Monday

Another week of travels for Matt; another easy menu for the week. I seem to be in a bit of a rut when it comes to our go-to recipes, but I just can't stop craving the same things!

Monday - Green Chile Cheeseburgers with Sweet Potato Fries and Cantaloupe
Tuesday - Vegetable-Quinoa Pilaf with Salad and Bread
Wednesday - Stir-Fried Beef, Broccoli and Yams with Salad
Thursday - Pork Chalupa Bowls (a great Crock Pot recipe I'll share later this week)
Friday - Pizza and Salad
Saturday - Pork Quesadillas (with leftover meat from Thursday)

Happy Memorial Day! We owe such a debt of gratitude to those who serve or have served this great country of ours to guarantee the freedoms we all too often take for granted.
A.

My current craving

When I was pregnant with Jack, I had a mayonnaise fetish. Considering I really don't like to have much to do with mayo when I'm not expecting, that was a very odd thing for me to want on a continual basis! (Needless to say, I certainly packed on the pounds with him...) We had a church picnic last Sunday, and as I was considering something picnicky (I am almost certain that is not a word) to make, the first thing that came to mind was a recipe I nearly ate my weight in with him: pimiento cheese!

I am not a fan of store-bought pimiento cheese. The sweetness of it generally puts me off, and it all tends to have a certain tang I'm not particularly fond of. The homemade version, though? Scrumptious! The following recipe came from my mom, and it is ridiculously easy to make.

One tip: if you can possibly get your hands on it, I highly recommend trying Duke's mayonnaise in this recipe. Man, is that stuff good - so fresh and lemony! I have to thank Miss Donnell for introducing us to it. :)

Fabulous Pimiento Cheese
1 (8-oz.) loaf Velveeta, cubed
1 (8-oz.) package shredded sharp Cheddar
1 (8-oz.) package shredded Mexican cheese blend
1-1/2 Tbsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 (4-oz.) jar diced pimiento, drained
A few drops of Tabasco (optional)
1 cup (yes, an entire cup!!) mayonnaise

Process half of cheeses in a food processor until smooth, stopping to scrape down sides. Transfer to a bowl. Process remaining cheeses, sugar, salt, pepper, and Tabasco in food processor until smooth, stopping once to scrape down sides. Stir into cheese mixture in bowl; stir in pimiento and mayonnaise.

Menu Monday

Here's what's on tap for us this week.

Monday - Sausage, Fontina, and Bell Pepper Strata (from this month's issue of Bon Appetit) with Salad
Tuesday - Chicken Piccata with Angel Hair Pasta and Broccoli
Wednesday - Mama Reita's Meat Loaf with Mashed Potatoes and Peas
Thursday - Taco Salad (using my Taco Beef recipe found here)
Friday - Fajitas with Black Beans and Guacamole
Saturday - Frozen Pizza
Sunday - Church Pot Luck

I hope everyone had a lovely (and restful, if that's what you needed!) Mothers' Day!
A.

Menu Monday

Happy Monday! Here's what's on tap for us this week. We've got a crazy few days ahead, so lots of what we're having are go-to recipes.

Monday - Vegetable Quinoa Pilaf with Bread and Salad
Tuesday - Spaghetti with Sauteed Mushrooms, Salad and Bread (we didn't wind up eating this on Saturday as I had planned)
Wednesday - Stir-Fried Beef, Broccoli and Yams
Thursday - Chile Rellenos with Black Beans and Spanish Rice
Friday - Chicken Parmesan with Broccolini, Salad and Bread (I am doubling the sauce recipe on Tuesday to have enough for this as well)

We are having a party at our house Saturday, and Sunday will be a Mothers' Day surprise (fun!!), so that is about it!

Since we're having the quinoa again this week, I thought I'd share this pic from the last time I made it. All of these gorgeous colors have me looking forward to tonight's supper already! Isn't healthy eating gorgeous? :)

A.

Marinara Sauce

I'm sure y'all will start noticing that one meal that comes up repeatedly in our lineup is spaghetti. We absolutely love spaghetti with marinara sauce around here. LOVE it. I used to always think twisting open a jar was the only way this meal could be easy, since I had the impression that homemade sauces required hours of tending and stirring. Not so! Over the course of the last year or so, I have worked to develop a recipe for the best homemade marinara sauce possible. After lots of experimenting, this is the one I think I will stick with for the long haul. It is lively with a depth of flavor that belies the fact it only takes a little over an hour to make (with only about 15 minutes of that being active cook time!).

A tip: don't skimp on ingredients. Buy the best canned, WHOLE tomatoes you can find. I love these by Cento. Also, if you can locate it, the Italian tomato paste you buy in a tube is not only absolutely wonderful for its rich flavor, but it is also so much more convenient than having to pop open a can to take 2 tablespoons and leave the rest to spoil at the back of your fridge. (Haven't we all be there before?)

Amy's Marinara Sauce

1 small onion, chopped

1/4 cup olive oil

2 cloves garlic, finely chopped

2 small carrots, finely chopped

1/3-1/2 cup dry red wine

2 tbsp. tomato paste

1 (35-oz.) can whole tomatoes

2 tbsp. fresh basil, finely chopped

1 tbsp. fresh oregano, finely chopped

Salt and freshly ground pepper, to taste

Crushed red pepper (optional)

Heat olive oil in a heavy pot over medium heat. Add onions, and saute until golden, about 8 minutes. (Don't rush this step! Onions that are golden, and not just translucent, impart so much delicious flavor to the sauce.) Add garlic and carrots, and saute 2-3 minutes more, until garlic is fragrant and carrots are slightly softened.

Add wine all at once to the onion mixture. Boil, stirring constantly, until wine evaporates almost completely, about 5 minutes. Stir in tomato paste. (At this point, your mixture should be very thick, with the wine/paste thoroughly coating the onion mixture.)

Add tomatoes, basil and oregano to the pot, stirring well. Using a potato masher, crush the tomatoes until sauce is fairly smooth in consistency. Season with salt and pepper. (You can also add some crushed red pepper at this point if you desire.)

Bring sauce to a boil, then reduce heat to low and simmer for about an hour, stirring occasionally, until sauce is considerably thickened. (It is important not to cook the sauce too fast here; a slow simmer, with just a slight bubbling at the surface, will help the sauce reach its best consistency.)

This recipe can easily be doubled, and leftovers can be frozen in Ziploc baggies to be thawed for quick weeknight meals. Serve with your choice of pasta, and enjoy!

Stir-Fried Beef, Broccoli, and Yams

This recipe is another discovery from this month's issue of Bon Appetit. I was instantly drawn to it because of the incorporation of sweet potatoes (a family favorite around here) into an Asian recipe, and I have to say I was very happy to have given it a whirl. It is absolutely delicious, and talk about easy! (I was able to find the oyster sauce in the Asian food section at Kroger.)

Here is a link to the recipe on Epicurious.com, and I will also post the recipe in its entirety here. Enjoy!

Stir-Fried Beef, Broccoli, and Yams
1/4 cup water
3 tablespoons (packed) golden brown sugar
3 tablespoons oyster sauce*
1/4 teaspoon dried crushed red pepper
1 1-pound flank steak, cut in half lengthwise, then crosswise into 1/4-inch-thick slices
1 1/2 tablespoons cornstarch
2 1/2 tablespoons Asian sesame oil, divided
4 cups broccoli florets (about 8 ounces)
1 8-ounce yam (red-skinned sweet potato), peeled, cut in half lengthwise, then crosswise into 1/3-inch-thick slices
2 teaspoons chopped peeled fresh ginger

Stir first 4 ingredients in small bowl until sugar dissolves. Set sauce aside. Place beef in large bowl; sprinkle with salt and pepper. Add cornstarch and toss to coat.

Heat 1 1/2 tablespoons oil in large wok over high heat. Add beef mixture; stir-fry until no longer pink outside, about 3 minutes. Transfer beef mixture to medium bowl. Heat remaining 1 tablespoon oil in same skillet. Add broccoli, yam, and ginger. Toss to coat; sprinkle with salt and pepper. Add sauce. Cover, reduce heat to medium-high, and cook until vegetables are just tender, about 5 minutes. Add beef mixture. Toss until sauce coats beef, about 1 minute. Serve.

Pork Chops with Leeks in Mustard Sauce

I thought I'd share another of my recent recipe discoveries, this one from the May issue of Bon Appetit. We love pork around here - more, really, than beef or chicken or fish. Emeril has always been absolutely right: pork fat rules! ;)

So when I saw an entire section devoted to pork recipes in the magazine this month, I was truly excited. This recipe immediately caught my eye, and I have to say it is, without a doubt, the most amazingly delicious pork recipe (and possibly one of the best recipes for any dish) I have ever put in my mouth.

If you haven't had any experience before with leeks, you really must give them a try. Their delicate onion flavor adds so much depth to any number of dishes, as is evidenced by the mustard-leek mixture here. Absolutely mouth-watering!

One tip when working with pork: don't overcook it. Americans tend to think pork has to be served well-done like chicken, but that really isn't the case. Cooked to medium with a slightly pink center is the preferred preparation in our household, but I know many folks like to eat their pork medium-rare. And I promise it's all completely safe. ;)

I will attach a link to the recipe on bonappetit.com in addition to posting the complete recipe here. Enjoy!

Pork Chops with Leeks in Mustard Sauce

4 1 1/2- to 2-inch-thick bone-in heritage pork rib chops (our grocer didn't carry heritage pork, but conventional chops worked just fine)
2 teaspoons coarse kosher salt
2 teaspoons chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon freshly ground black pepper
2 bacon slices, coarsely chopped
Olive oil (optional)
4 cups thinly sliced leeks (white and pale green parts only; about 3 large)
3 garlic cloves, minced
1/4 cup brandy
1 cup low-salt chicken broth
2 teaspoons finely chopped fresh sage
2 tablespoons Dijon mustard
1/3 cup crème fraîche or sour cream

Pat chops dry with paper towels. Mix 2 teaspoons coarse salt, thyme, rosemary, and 1 teaspoon pepper in small bowl. Sprinkle seasoning mixture on both sides of chops. Let stand at room temperature 1 to 2 hours or wrap and chill up to 1 day.

Heat heavy large skillet over medium heat. Add bacon and sauté until crisp and lightly browned. Using slotted spoon, transfer bacon to small bowl. Increase heat to medium-high. Add chops to skillet. Sear until brown, 4 to 5 minutes per side. Transfer chops to small baking sheet.

Pour off all but 3 tablespoons drippings from skillet (or add olive oil to make 3 tablespoons). Add leeks and sauté until soft, about 7 minutes. Add garlic and stir 1 minute. Add brandy, then broth and bring to boil, scraping up browned bits. Return bacon to skillet; add sage and stir to blend.

Nestle chops in leeks in skillet. Reduce heat to medium-low. Cover; simmer 3 minutes. Turn chops over. Cover; simmer until thermometer inserted into thickest part of chops registers 140°F to 145°F, about 3 minutes longer. Transfer chops to platter. Tent loosely with foil to keep warm.

Spoon off any fat from cooking liquid in skillet. Boil until all liquid evaporates, about 3 minutes. Whisk in mustard, then crème fraîche; do not boil. Season with salt and pepper. Spoon over chops.

Herbed Spinach and Goat Cheese Strata

This recipe came from this month's issue of Relish Magazine (mine arrived with my paper just yesterday). When I saw it, I knew instantly it would be incredibly delicious. Every member of this family is a huge fan of goat cheese, and seeing it combined with so many other luscious ingredients sounded way too good to pass up! This would make for a great brunch, but I prepared it for supper tonight, and it was very satisfying as a vegetarian meal option. I served it alongside roasted asparagus and a green salad. Is it sad to admit I'm already eyeballing it for leftovers tomorrow?!

One tip: Don't skimp on the bread here. The Ciabatta (a rustic Italian-style bread) recommended really does make the recipe.

Enjoy!

Herbed Spinach and Goat Cheese Strata
1 (10-ounce) package frozen spinach, thawed
1 tablespoon olive oil
1 large onion, finely chopped
½ teaspoon salt, divided
Coarsely ground black pepper
¼ teaspoon freshly grated nutmeg
8 cups cubed rustic bread, such as Ciabatta (about a 1-pound loaf)
1 cup crumbled goat cheese (6 ounces)
1 cup shredded sharp Cheddar cheese
2¾ cups 2% reduced-fat milk
8 eggs
1 to 2 tablespoons whole grain mustard
2 teaspoons minced fresh rosemary
1 tablespoon minced fresh thyme or 1/2 teaspoon dried

Place thawed spinach in colander and squeeze out excess water. Chop finely.

Heat olive oil in a large heavy skillet over medium heat. Add onion and cook, stirring, until soft, 4 to 5 minutes. Add ¼ teaspoon salt, pepper and nutmeg. Stir in spinach; remove from heat. Toss bread cubes, spinach mixture and cheeses together in a large bowl. Place mixture in a buttered 13 x 9-inch baking dish or 3-quart gratin dish.

Whisk together milk, eggs, mustard and herbs. Add ¼ teaspoon salt and pepper. Pour evenly over bread mixture. Cover with plastic wrap; refrigerate overnight. (I only refrigerated for 4 hours, which was perfectly adequate.)

Preheat oven to 350F. Remove strata from refrigerator; let stand at room temperature 30 minutes. Remove plastic wrap and bake, uncovered, about 45 minutes, until puffed, golden brown and thoroughly cooked. Serves 10.

A labor of love

I can never forget that this...


...begets this.


I got my lasagna made, but it is never a tidy process!! It was absolutely worth it, though, while we were eating outside this evening. Yum!