Weekly Menu 8/1 through 8/7

Saturday 8/1 - If we don't end up going down to Brat Days in Sheboygan it will be a leftover night

Sunday 8/2 - Adam cooks

Monday 8/3 - Leftovers - I work late

Tuesday 8/4 - Bacon Cheeseburger Buns

Wednesday 8/5 - Scrambled Egg Burritos

Thursday 8/6 - Bacon Wrapped Shrimp

Friday 8/7 - Lemon-Grilled Chicken Breasts

Hmm, not too many new ones and a lot of bacon there.

Speaking of bacon, I got a new skillet this week and guess what the first thing I cooked in it was?



Yep, that'd be bacon.

Chicken & Spaghetti Di Napoli

From what looks like one of those recipe cards you pick up in the grocery store - possibly from Creamette?



Ingredients:
6 strips bacon
3 boneless, skinless chicken breasts
1 medium carrot, thinly sliced (I omitted)
1 clove garlic, minced
1 26 oz jar pasta sauce
1 lb spaghetti, uncooked
2 tbsp softened butter or margarine

Directions:
In a medium skillet, cook bacon until crisp. Remove. Crumble and set aside. In the same skillet, brown chicken in 2 tbsp drippings. Remove. Cook carrot and garlic until tender. Add pasta sauce and chicken. Simmer, uncovered, 10 minutes. Prepare pasta according to package directions. Drain. Add butter, toss to coat. Slice chicken. Serve over spaghetti with sauce. Garnish with bacon.

Comments:
I just wasn't feeling very "carrot-y" yesterday but that's the only change I made. That and leaving out the butter. Not necessary... I might make this again sometime with my homemade sauce. This time I used Prego...

Weekly Menu 7/25 through 7/31

Saturday 7/25 - Mac & Cheese Lorraine

Sunday 7/26 - Adam cooks - he's taking me out to The Melting Pot!

Monday 7/27 - Crockpot chicken & veggies

Tuesday 7/28 - My night out for the month - I'm thinking Hu Hot but I'm not 100% yet

Wednesday 7/29 - I won free tickets to the Comedy Club so we'll eat dinner there

Thursday 7/30 - Chicken & Spaghetti Di Napoli (from a card in my recipe box, but this one is very similar)

Friday 7/31 - Black Bean Pita Pockets

Adam Cooks: Herb Chicken

From Beer Cookbook: 101 Recipes with Beer



Ingredients:
4 boneless, skinless chicken breasts
salt & pepper
1 tsp dried rosemary
1 tsp dried sage
1 tsp dried thyme
6 cloves garlic
1 12oz bottle beer
2 springs parsley

Directions:
Salt & pepper chicken and broil them until golden brown. Place the chicken in a slow cooker with the rosemary, sage, thyme, garlic, and beer. Cook on high for 3 to 4 hours. Garnish with parsley and serve.

Comments:
Following my bad example, he didn't exactly follow this recipe. He didn't brown the chicken before cooking it. It went on low for about 6 hours. The spices are really strong so unless you're really into it, maybe dial it back a notch or two. The beer also really intensifies in the slow cooker. I don't know that we'll try this one again.

Miniature Peanut Butter Cheesecakes

From Taste of Home



Ingredients:
1/3 cup graham cracker crumbs
1 tablespoon sugar
5 teaspoons butter, melted

FILLING:
4 ounces cream cheese, softened
1/4 cup sugar
2 teaspoons all-purpose flour
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
6 miniature peanut butter cups

Directions:
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of six paper-lined muffin cups; set aside.

In a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg and vanilla; beat on low speed just until combined. Place a peanut butter cup in the center of each muffin cup; fill with cream cheese mixture.

Bake at 350° for 15-18 minutes or until center is set. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 2 hours.

Comments:
So, I didn't exactly follow this recipe. I realized when I got back from the grocery store that this recipe calls for MINIATURE peanut butter cups and I got full size ones. Oops. So I improvised. Also, I used chocolate graham cracker crumbs since I had them around still from these parfaits. (Hmm, those were pretty good. I should make those again...)

Oh, and my tops totally sank in after they cooled, so I hid that with whipped cream. :)

Cheese Stuffed Burgers

From Taste of Home



Ingredients:
1 tablespoon finely chopped onion
1 tablespoon ketchup
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound lean ground beef
1/4 cup finely shredded cheddar cheese
2 hamburger buns, split
Lettuce leaves and tomato slices, optional

Directions:
In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four thin patties. Sprinkle cheese over two patties; top with remaining patties and press edges firmly to seal.

Grill, covered, over medium heat for 6 minutes on each side or until meat is no longer pink. Serve on buns with lettuce and tomato if desired.

Comments:
Similar to another burger I've made in the past. These are easy to make, the cheese didn't ooze out too much, and it ignited all kinds of creativity in Adam's head. He suggested all kinds of things to put inside the burger - mostly coming back to bacon. He's really on a bacon kick lately...

Bistro Breakfast Panini

From Taste of Home



Ingredients:
6 bacon strips
1 teaspoon butter
4 eggs, beaten
4 slices sourdough bread (3/4 inch thick)
1/8 teaspoon salt
1/8 teaspoon pepper
3 ounces Brie or Camembert cheese, thinly sliced
8 thin slices apple
1/2 cup fresh baby spinach
2 tablespoons butter, softened

Directions:
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.

Meanwhile, heat butter in a large skillet over medium heat. Add eggs; cook and stir until set.

Place eggs on two slices of bread; sprinkle with salt and pepper. Layer with cheese, apple, bacon, spinach and remaining bread. Butter outsides of sandwiches. Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.

Comments:
These were delicious! I omitted the spinach, but other than that I stuck to the plan. I used Granny Smith apples and these cute mini brie wedges:



Wee Brie! Adorable!

I still can't get them to brown on the press. I even cranked it all the way up this time. I'm not sure what that's about. But they tasted just fine. At least they weren't soggy like the turkey sandwiches always turn out to be.

Pasta Bake With Sausage, Broccoli and Beans

Inspired by this recipe from the show "Cook Yourself Thin"



Ingredients:
1 pound rigatoni pasta
1 pound breakfast sausage
1 can great northern beans, drained and rinsed
1 head broccoli, cut into florets
1/2 cup shredded mozzarella cheese

Directions:
Cook the pasta according to package directions, knocking off two or three minutes from the cooking time. In the last two minutes, add the broccoli to the water as well. Drain, and put into a large bowl.

Cook the sausage in a skillet, breaking it up as it browns. Drain and add to the bowl with the pasta and broccoli. Add the beans and cheese and stir.

Put the pasta mixture into a greased baking dish. Bake at 375 for 25 minutes.

Comments:
I caught parts of this while I was reading on the couch earlier this week. I didn't bother to go and look up the actual recipe until after I made this, but I knew I had broccoli to use up, I had thawed sausage for a dish I didn't end up making, and pasta and cheese are always welcome on my plate. I think I needed some more liquid, but overall it was good. I might browse their recipes to see if anything else catches my eye. I saw a different episode where they made cupcakes using grated zucchini instead of butter. Interesting...

Stuffed Manicotti

From my recipe box - seriously no idea where it came from...



Ingredients:
16 manicotti tubes
16 sticks mozzarella cheese
2 cups marinara sauce
1/4 cup grated Parmesan cheese

Directions:
Grease an 11 x 7 baking dish. In a large pot of boiling salted water, cook the manicotti tubes for 6 minutes, stirring once at the start to separate tubes. Drain well, then rinse with cold water and drain again.

Insert a mozzarella stick into each tube. Arrange the filled pasta in the prepared baking dish. Pour the sauce on top.

Bake at 350 for 30 minutes. Sprinkle the Parmesan cheese over the top of the dish.

Comments:
Simplest manicotti ever, although at my store they come in packages of 14, so that's what I make. I also just buy a block of cheese and cut it up. Not the most impressive dish ever, but it's good and easy. Can't ask for more than that.

Adam Cooks: Steak

From Beer Cookbook: 101 Recipes with Beer



Ingredients:
6 12oz New York strip steaks
1 12oz bottle dark beer
1/2 c brown sugar
6 tbsp lime juice
4-6 cloves garlic, chopped
3 tbsp Worcestershire sauce
4 tbsp olive oil
1 tsp hot pepper sauce
3 tbsp whole grain mustard

Directions:
Place steaks in a single layer in a glass baking dish. Whisk beer, sugar, lime juice, garlic, Worcestershire, olive oil, hot sauce and mustard in a large bowl to blend. Pour marinade over steaks. Cover tightly and refrigerate overnight. Remove steaks from marinade and grill to desired doneness.

Comments:
He sure does like his red meat. I can't say that I'm too much of a fan. But since the menu is up to him on Sundays, I eat what he makes. I figure I get to torture him 6 out of 7 days, so it's only fair to even things up a little bit.

Southwest Eggrolls

From Taste of Home



Ingredients:
2-1/2 cups shredded cooked chicken
1-1/2 cups (6 ounces) shredded Mexican cheese blend
2/3 cup frozen corn, thawed
2/3 cup canned black beans, rinsed and drained
5 green onions, chopped
1/4 cup minced fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon grated lime peel
1/4 teaspoon cayenne pepper
20 egg roll wrappers
Oil for deep-fat frying

DIP:
1 cup ranch salad dressing
1 medium ripe avocado, peeled and mashed
1 tablespoon minced fresh cilantro
1 teaspoon grated lime peel

Directions:
In a large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels.

Meanwhile, combine the dip ingredients. Serve with egg rolls.

Comments:
I was so impressed with myself. The only thing I left out of this recipe was the cilantro. I even got a fresh lime to zest. Wow! I ended up with 12 eggrolls rather than 20, but I have a feeling I skimped on the amount of chicken. I just cooked up a couple of breasts on the George Foreman and guesstimated. Overall, pretty good. A little spicy for my tastes, and Adam didn't dig the sauce.

Weekly Menu 7/18 through 7/24

Saturday 7/18 - Stuffed Manicotti (it's on a recipe card in my box - no idea where it came from)

Sunday 7/19 - Adam cooks - don't know what his plans are

Monday 7/20 - Sticky Chicky (From TOH April/May 2009 - don't see it on the website)

Tuesday 7/21 - Cheese-Stuffed Burgers

Wednesday 7/22 - Bistro Breakfast Panini

Thursday 7/23 - Turkey Club Salad

Friday 7/24 - Pasta Shells with Pancetta, Peas, & Shrimp (from RR Just in Time. This link is to the similar recipe from her show.)

Weekly Menu 7/11 through 7/17

Saturday 7/11 - Southwest Egg Rolls

Sunday 7/12 - Adam cooks - don't know what his plans are

Monday 7/13 - Spaghetti Carbonara

Tuesday 7/14 - Adam's on his own - I've got a board meeting

Wednesday 7/15 - Adam's night out for July - don't know where we're going yet. He won't tell me.

Thursday 7/16 - Calzone Rolls (from Rachael Ray's Just in Time cookbook)

Friday 7/17 - Chicken Caesar Salad

Gnocchi with Spinach and Gorgonzola

From Rachael Ray's Just in Time cookbook (link is to the recipe from her talk show - it's pretty much the same)



Ingredients:
2 17-ounce packages gnocchi
Salt
3/4 cup walnut halves, roughly chopped
1/4 cup extra-virgin olive oil (EVOO)
4 large cloves garlic, grated
2 10-ounce boxes frozen chopped spinach, defrosted
Freshly ground black pepper
1/2 pound gorgonzola crumbles
1 cup chicken or vegetable stock

Directions:
Bring a large pot of water to a boil over high heat to cook the gnocchi. Once boiling, add some salt and the gnocchi, and cook according to package directions.

Place a small skillet over medium heat with the chopped walnuts. Toast the nuts, tossing them frequently in the pan until they are golden brown and smell toasted. Remove from the heat and reserve.

While the water is coming up to a boil and the nuts are toasting, place a medium-size skillet with EVOO over low heat. Grate the garlic over the pan and gently cook in the oil for a minute or two, shaking the skillet every now and then. Add the spinach and toss to combine with the oil, then season with a little bit of salt and a lot of pepper. Add the chicken stock and bring up to a bubble. Once the stock is simmering, add the gorgonzola crumbles and toss until the cheese is nice and melted.

Add the gnocchi to the skillet and toss to coat. Ladle gnocchi into serving bowls, sprinkle with the toasted chopped walnuts and serve.

Comments:
When we started eating, Adam turned to me and said, "You know what this could use? Bacon." Typical. I agree that there was something missing. I omitted the nuts since I don't like them, but I don't think that was it. There are some leftovers so maybe I'll cook up some bacon and see if that makes the dish.

Cheesy Beer Fondue

From Sandra Lee via FoodNetwork.com



Ingredients:
4 tablespoons butter
1/4 cup all-purpose flour
1 (12-ounce) bottle lager beer
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
4 cups shredded Cheddar

Directions:
Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes while stirring constantly to make a roux. Add beer and bring to slow boil. Reduce heat and simmer, stirring occasionally until mixture thickens to the consistency of heavy cream. Add Worcestershire, mustard and cayenne, stirring thoroughly. Add cheese 1 cup at a time, melting cheese after each addition. Stir fondue until it is smooth. Turn into fondue pot and serve.

Comments:
We LOVE the Melting Pot. Love love. But it's so expensive, we can't go there very often. So we make some fondue at home every once in a while to take the edge off. We eat ours with bread, granny smith apples, and broccoli (for Adam - I don't like raw broccoli.) I found this recipe a few years back and just keep using it. It's so easy and tasty.

Weekly Menu 7/4 through 7/10

Saturday 7/4 - We'll be down in Sheboygan for a late dinner at The Highland House with my dad and Cheryl. We plan to watch the fireworks from their outdoor patio.

Sunday 7/5 - Adam cooks - He plans to make these ribs again

Monday 7/6 - Chicken Fajita Burgers (from Rachael Ray's Get Real cookbook - this recipe looks very similar)

Tuesday 7/7 - Ham & Cheese Breakfast Strudels

Wednesday 7/8 - Bacon Cheeseburger Calzones

Thursday 7/9 - Gnocchi with Spinach & Gorgonzola (from Rachael Ray's Just In Time cookbook)

Friday 7/10 - Sauteed Salmon with Mango-Pineapple Chutney (from Rachael Ray's 365: No Repeats cookbook)

Skillet Spaghetti

From Taste of Home



Ingredients:
1/2 pound lean ground beef
1 small onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1/3 cup chopped green pepper
4 to 6 tablespoons water
1/2 teaspoon salt
1/2 teaspoon chili powder
3 ounces uncooked spaghetti, broken
1/3 cup shredded cheddar cheese

Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, green pepper, 4 tablespoons water, salt, chili powder and spaghetti.

Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until spaghetti is tender, stirring frequently and adding remaining water if necessary.

Sprinkle with cheese; cover and heat until cheese is melted, about 5 minutes.

Comments:
I left out the green peppers and skipped the cheese part since I wasn't feeling cheesy. I love spaghetti. This was a standard preparation sauce with the noodles cooked in the same pan rather than in water. Interesting, worked just fine. I'll definitely try this one again.

(Sorry for the crappy picture. It just would not focus!)