I didn't do Menu Plan Monday this week....just didn't get to it. Because of that, I thought it would be nice to write down what we DID eat this week.
Monday...Baked Chicken
Tuesday...Kielbasa & Fried Potatoes (Hubby had a steamed Artichoke too)
Wednesday...Shredded Beef Enchilada Pie
Thursday...Chili Verde
Friday...Pork Chops w/rice & gravy
I went grocery shopping on Tuesday & bought a chuck roast and a pork picnic roast. The chuck roast immediately went in the oven with salt & pepper for seasoning. The pork picnic roast went in the crockpot with a can of green enchilada sauce. A few hours later, I took the chuck roast out of the oven & let it cool in the pan for an hour before putting it in the fridge overnight. I let the pork roast cook all night in the crockpot, then let it cool for two hours in the morning before putting it in the fridge.
Wednesday afternoon, I took the chuck roast out & pulled all the bones and fat out of it, then shredded it into a sauce pan. I added two packets of taco seasoning & 2 cups of water, then brought it to a boil. Once it was boiling, I stirred it to shred the meat even more then let it simmer for about 20 minutes to cook out some of the water. I used this shredded beef as the center layer of my enchilada pie.
Wednesday night after everyone was asleep, I couldn't get to sleep. I got the crockpot out of the fridge, removed the congealed fat with a spoon and then pulled all the bones out of the meat. I removed the rest of the meat and the congealed broth from the crockpot, pouring the broth into a container & putting it back in the fridge. I shredded the pork and put it back into the crockpot. Once all the meat was shredded, I poured a bottle of green salsa over the meat & put it back in the fridge for the night.
Thursday afternoon, I brought the crockpot out of the fridge and turned it back on low. I took the container of pork broth out, scraped the small amount of congealed fat off the top and then added it back into the crockpot. I let this cook for a couple hours, then removed 2 cups of broth. I put the broth into a saucepan on the stove & brought it to a boil. I mixed 1/4 cup of flour with 1 cup water and slowly stirred it into the boiling broth to thicken. After I added the thickened broth back to the Chili Verde in the crockpot it was ready to serve for dinner with grated cheese and flour tortillas.
Friday, April 10, 2009
Sunday, March 29, 2009
Menu Plan Monday
The Ultimate Blog Party last week was so fun!!! I met a ton of new people & had so much fun with my Party Food post. I was hoping to find some new food carnivals to participate in, I'm working on ideas for a couple I found and plan to continue looking through all the links I haven't gotten to yet. This week will be pretty basic. We'll mostly be having family favorites, the titles are clickable links that will take you to the recipe.
Monday...Chicken Stir Fry
Tuesday...Chili and cornbread muffins
Wednesday....Cheese Enchilada Pie
Thursday...Hamburger & Rice
Friday...Meatloaf w/mashed potatoes
Saturday...Chili Verde
Sunday...Penne Pasta w/Italian Sausage
Check out I'm an Organizing Junkie for more Menu Plan Monday.
Tuesday, March 24, 2009
Fresh Strawberry Pie
I think that California is the only place I have every actually seen this. It may be popular in other parts of the country, but I have not seen it since we moved to Tennessee in 2004.
Ingredients
pre-baked pie crust
2 pints strawberries
2 cup sugar
3 cups whipped cream
2 T corn starch
1 cup water
Any type of pre-made pie crust will work. I prefer to make one of my pie crusts & bake it, but a graham cracker crust will work too.
Remove the tops from the Strawberries and slice. Put in a large bowl and pour sugar over them. Cover with plastic wrap and refrigerate overnight.
Drain all accumulated juice from strawberries and transfer to a sauce pan. Add corn starch to cup of water. Bring Strawberry juice to a boil, stirring constantly and add water. Bring back to a boil and continue stirring for 5 minutes. Allow to cool & thicken for 5 minutes then pour over strawberries, stirring gently to coat. Pour coated strawberries into pie shell. Cover top of pie with whipped cream.
Ingredients
pre-baked pie crust
2 pints strawberries
2 cup sugar
3 cups whipped cream
2 T corn starch
1 cup water
Any type of pre-made pie crust will work. I prefer to make one of my pie crusts & bake it, but a graham cracker crust will work too.
Remove the tops from the Strawberries and slice. Put in a large bowl and pour sugar over them. Cover with plastic wrap and refrigerate overnight.
Drain all accumulated juice from strawberries and transfer to a sauce pan. Add corn starch to cup of water. Bring Strawberry juice to a boil, stirring constantly and add water. Bring back to a boil and continue stirring for 5 minutes. Allow to cool & thicken for 5 minutes then pour over strawberries, stirring gently to coat. Pour coated strawberries into pie shell. Cover top of pie with whipped cream.
Swing by Blessed with Grace for more Tempt My Tummy Tuesday
Ultimate Blog Party 2009---Party Food!!!
Welcome to our Party!!! This is the first major blog carnival I have ever participated in and I'm just sooo EXCITED!!!
I was really enjoying all the weekly carnivals on my main blog, but made the decision that I didn't want to mix food into that blog. Starting a blog dedicated specifically to food was the logical solution. I've finally written down some family recipes that have been favorites for years, I've also found some new recipes and added them. I participate in Menu Plan Monday in an attempt to get myself more organized. I've also done Tempt my Tummy Tuesday, Tasty Tuesday, The Household Helper's Christmas Virtual Cookie Swap, The $10 KFC Cooking Challenge, The Lots of Kids Kitchen Challenge and Slow Cooker Thursday. I would love to be able to participate in these types of things every week. I am always on the lookout for new food carnivals....they are just sooo much FUN!
I love to put out a big spread for a party. Come on in, mingle around & feel free to eat to your hearts content. Today's menu is full of my favorites for a Spring gathering. Pour yourself a tall glass of Sweet Tea or Lemonade. If you prefer adult drinks, give my Hubby's homemade Hard Cider a try.
Start with the appetizers, there is sure to be something everyone will like.
Fresh Fruit Salad
Guacamole w/Tortilla chips
Spinach Dip in Sour Dough Bread Bowl
Pickle & Olive Tray
Veggie Tray with Hidden Valley Ranch Dip
Deviled Eggs
Cheese Tray
Strawberry pie
Jello Salad
Check out all the fun at the Ultimate Blog Party Headquarters.
I was really enjoying all the weekly carnivals on my main blog, but made the decision that I didn't want to mix food into that blog. Starting a blog dedicated specifically to food was the logical solution. I've finally written down some family recipes that have been favorites for years, I've also found some new recipes and added them. I participate in Menu Plan Monday in an attempt to get myself more organized. I've also done Tempt my Tummy Tuesday, Tasty Tuesday, The Household Helper's Christmas Virtual Cookie Swap, The $10 KFC Cooking Challenge, The Lots of Kids Kitchen Challenge and Slow Cooker Thursday. I would love to be able to participate in these types of things every week. I am always on the lookout for new food carnivals....they are just sooo much FUN!
I love to put out a big spread for a party. Come on in, mingle around & feel free to eat to your hearts content. Today's menu is full of my favorites for a Spring gathering. Pour yourself a tall glass of Sweet Tea or Lemonade. If you prefer adult drinks, give my Hubby's homemade Hard Cider a try.
Start with the appetizers, there is sure to be something everyone will like.
Fresh Fruit Salad
Guacamole w/Tortilla chips
Spinach Dip in Sour Dough Bread Bowl
Pickle & Olive Tray
Veggie Tray with Hidden Valley Ranch Dip
Deviled Eggs
Cheese Tray
The Buffet is ready whenever you are. Eat up, there is plenty of food.
Spiral Sliced Honey Baked Ham
Cowboy Beans
Chicken Salad
Store bought Croissants
Potato Salad (sorry no picture)
The Desserts are over here. Go ahead and start here if you like, I won't mind.
Pretzel Salad
Strawberry pie
Jello Salad
Check out all the fun at the Ultimate Blog Party Headquarters.
Sunday, March 22, 2009
Menu Plan Monday
Monday...Tacos and refried beans
Tuesday...Baked chicken w/mashed potatoes
Wednesday...Cowboy Beans
Thursday...Smoked sausage & Fried Potatoes
Friday...chicken Parmesan
Saturday...spaghetti & meatballs
Sunday...Beef Stew
Go to I'm an Organizing Junkie to see everyone else's menu for the week.
Cowboy Beans
I have seen the term "cowboy beans" refer to pork and beans (baked beans & hotdogs cooked together) But this is a little different.
Ingredients
1 lb browned & seasoned ground beef (salt, pepper & garlic to taste)
2 28 oz cans of Bush's baked beans (any flavor)
Combine meat and beans in a casserole dish. Cover with lid or foil and bake at 400 for 30 minutes. The flavor of the beans will determine the flavor of the casserole. Remove from oven and uncover, then allow to cool for 10 minutes before serving. This is one of those things that tastes even better the next day when the flavors have had time to soak into the meat.
Ingredients
1 lb browned & seasoned ground beef (salt, pepper & garlic to taste)
2 28 oz cans of Bush's baked beans (any flavor)
Combine meat and beans in a casserole dish. Cover with lid or foil and bake at 400 for 30 minutes. The flavor of the beans will determine the flavor of the casserole. Remove from oven and uncover, then allow to cool for 10 minutes before serving. This is one of those things that tastes even better the next day when the flavors have had time to soak into the meat.
Deviled Eggs
These always remind me of EASTER!! They have got to be one of THE most Spring foods around. I think my association with Easter is based on the fact that for most of my life I've helped make deviled eggs out of the hard boiled Easter Eggs after they've been found.
Boiling eggs is very easy, but it is also easy to mess up.
Start with a medium sauce pan 3/4 full of water, add a couple
sprinkles of salt and bring to a boil. When the water is boiling, turn the burner down and carefully add as many eggs as will fit in the bottom. Let them simmer in the water for 15 minutes, being careful not to allow the water to boil. After the 15 minutes, take the pan off the heat & allow to sit an additional 5 minutes. Put the pan of water in the sink and run the cold tap into the pan of eggs for a few minutes, then allow the eggs to sit in the pan for a few more minutes to cool. Transfer the eggs to a bowl and wait 30 minutes before peeling.
Once the eggs have cooled, you can make them into deviled eggs.
Ingredients
6 hard boiled eggs peeled
3 T mayonnaise
1T sweet pickle relish
1 T spicy brown mustard
Slice the eggs in half, remove the yoke completely and set the whites aside. In a bowl, smash the yokes and add the mayonnaise, relish and mustard. Mix well. Fill the whites with the yoke mixture and refrigerate until time to serve.
Boiling eggs is very easy, but it is also easy to mess up.
Start with a medium sauce pan 3/4 full of water, add a couple
sprinkles of salt and bring to a boil. When the water is boiling, turn the burner down and carefully add as many eggs as will fit in the bottom. Let them simmer in the water for 15 minutes, being careful not to allow the water to boil. After the 15 minutes, take the pan off the heat & allow to sit an additional 5 minutes. Put the pan of water in the sink and run the cold tap into the pan of eggs for a few minutes, then allow the eggs to sit in the pan for a few more minutes to cool. Transfer the eggs to a bowl and wait 30 minutes before peeling.Once the eggs have cooled, you can make them into deviled eggs.
Ingredients
6 hard boiled eggs peeled
3 T mayonnaise
1T sweet pickle relish
1 T spicy brown mustard
Slice the eggs in half, remove the yoke completely and set the whites aside. In a bowl, smash the yokes and add the mayonnaise, relish and mustard. Mix well. Fill the whites with the yoke mixture and refrigerate until time to serve.
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