Sunday, August 28, 2011

Weekly Meal Plan


Menu for August 28- September 3, 2011

Stuffed pork chops, sides TBD
Hamburgers, potato salad and bbq beans
Boiled shrimp, sides TBD
Eat out
Steaks, baked potatoes, green salad and garlic bread
Leftovers
Free night

Tuesday, August 23, 2011

Gazpacho


I love summer, for so many reasons.  One of the reasons I love summer is all the fresh fruit and produce that is available.  We have a small garden in our yard and it is wonderful being to walk out, grab what I need and start my cooking.  Although the convenience is great; the taste of the fresh fruit and vegetables is wonderful.  There isn't much that can top the taste of a truly vine-ripened tomato.   There is nothing that compares to the taste of fresh, garden vegetables.  I take advantage of all of the fresh vegetables during the summer; they just have so much more flavor and the food really does taste better. 

Monday, August 22, 2011

Weekly Meal Plan


Menu for August 21-27, 2011

Chicken, mushroom, bacon quesadillas, refried beans and rice
Philly cheesesteak sandwiches and french fries
Chicken and sausage gumbo over rice
Leftovers
Chicago style hotdogs, french fries and other side TBD
Eat out



Tuesday, August 16, 2011

Fried Green Tomato BLT



BLT's are a classic and one of my all time favorite sandwiches.  It is a simple sandwich; but at the same time it's simplicity is complex with all of the flavors and textures.  I love the crispiness of the bacon, the crunch of the lettuce, and the sweet juiciness of the tomato; when all of these flavors and textures are paired together they make for the perfect sandwich. 

You just can't get much better than the basic BLT, that's why it's a classic afterall!  From time to time it's nice to put a different spin on a classic to change it up a bit.  That's what done with this fried green tomato BLT.  This sandwich takes two classics that are delicious themselves and combines them to make a sandwich that is truly out of this world. 

Weekly Meal Plan


Menu for August 14-20, 2011

Spaghetti and homemade meatballs, garlic bread and a green salad
BLT pasta with grilled garlic bread
Leftovers
Meatball subs, sides TBD
Chicken salad sandwiches, homemade chips and sliced tomatoes from the garden
Leftovers
Chicken-bacon quesadillas, rice and refried beans

Friday, August 12, 2011

Peanut Butter Reeses Pie, A Pie For Mikey



What are you grateful for?  Have you thought about that lately?  As our life goes on day after day, it is easy for us to overlook the little things and take so many things for granted.  It is unfortunate that it sometimes takes a great loss for us to stop, reflect, and appreciate everything in our lives, both big and little.  So, right now, I ask you to stop whatever you are doing to take a moment to think about your life and what you are grateful for. 

Here are a few things that come to mind immediately when I think about what I am grateful for today:

*My family and loved ones
*Memories that don't fade
*Comfort and compassion...of strangers
*The safety and comfort of home

Wednesday, August 10, 2011

Grilled Peaches With Cream


What comes to mind when you think of summer?  For me it's light, fresh foods; strawberries, peaches, tomatoes, corn on the cob, and the list goes on and on.  Summer is the time to relax, enjoy the fresh fruits and veggies from the garden and fire up the grills for all of those wonderful summber bbq's.  As much as I love fall and all the foods that go with it; I can never wait for summer to roll around.  While summer is should be winding down; it's still hot as ever, our garden is still producing goodies, and the grill is still being fired up. 

We have been using our grill quite a bit this summer along with grilling the normal summer foods, I've also been trying a few new foods on the grill.  I have had a blast experimenting with new recipes and I still have some more I want to try before summer comes to an end.  (Let's enjoy it while we can because when winter gets here we'll be wishing it was summer all over again!)

Sunday, August 7, 2011

Weekly Meal Plan


Meal Plan for August 7-13, 2011

Buffalo chicken tacos (these have been on the menu for the last few weeks but I haven't gotten a chance to make them yet...this will be the week!)
Leftovers
Ratatouille tart with caramelized onion-tomato jam
Penne pasta with vodka sauce, side salad and garlic bread
Shrimp tacos with jalapeno sauce, rice and refried beans
Leftovers
Pasta salad with grilled chicken

Other cooking/baking: sweet and salty cookies, fresh strawberry pie, and homemade rolls

Thursday, August 4, 2011

Pancetta Wrapped Asparagus


Asparagus is a pretty standard side around our house.  It's easy to prepare, versatile and we love the taste.  Although we aren't opposed to how I normally prepare it, it is nice to have a new twist on a standard side dish.  I try to keep things interesting and changed up from time to time to ensure we don't fall in a rut of eating the same thing day after day, week after week.  Don't get me wrong; there are plenty of times when we have it prepared the same way and that is totally fine, but this time I was ready to give our taste buds a break from the same monotonous steamed or broiled asparagus! 

Tuesday, August 2, 2011

Chicken and Asparagus Crepes



While they can be served with both savory and sweet fillings, crepes are most commonly associated with sweet or breakfast type foods.  Although that is rapidly changing, as people are finding more and more savory fillings to pile into their crepes.  Until now, I have never had crepes and I'm not really sure why.  I see recipes for them all the time and I always tell myself that I am going to try them and then I never do.  I'm so glad I finally got around to it because they were delicious!

The crepes were light and buttery while having  perfectly, delicious, crunchy edges.  And the filling, wow, it was equally good.  I loved the creaminess of the filling; and the rich and flavorful cheese and the chicken; all the ingredients complimented one another perfectly.  There were a variety of textures; the flufiness of the crepe, the rich creaminess of the filling, and the crunch from the aspargus in the sauce.  This dish was perfect; it had every flavor and texture one could possibly want, and each bite was filled with a little bit of everything.

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