Menu Plan Monday

I have a new recipe I am trying this week from a Taste of Home issue I was pouring over, so I am definitely excited to try that out this week.  That combined with several go to recipes and a couple of leftover nights and we are good to go! 

Sunday-Asian meatballs with brown rice, steamed veggies

Monday-Macaroni and cheese, green beans

Tuesday-Enchiladas (I haven't decided which way to go yet--red sauce or white sauce), Spanish rice

Wednesday-Hawaiian Pizza with homemade crust and sauce, green salad with homemade ranch dressing

Thursday-Nachos with taco meat, black beans, cheese, sour cream, jalapenos, and salsa

Friday-Leftovers

Saturday-Leftovers


For other menu plan ideas, visit the Organizing Junkie. 

Tried It and Loved It: Pickled Jalapeños

Last summer, along with our abundance of fresh basil, we had a ridiculous abundance of jalapeños.  Like pounds and pounds of them. Even though these are food group in Hub's world, he can only eat so many and the three of us can only eat so much grilled salsa.  So I googled a way to preserve some of those peppers.  And you know Google never disappoints.  Jalapeño jelly came up as a suggestion and although it would have been wonderful, I was way. too. lazy for that.  So pickled jalapeños it was.  

I have to be honest though, I haven't actually tried these.  Not on their own at least, but I do use them for cooking things like my Spanish rice and grilled salsa (in the winter). I use these whenever diced chilies are called for in a recipe.  Hubs also eats them as a late night snack and they serve as a condiment in nearly every Mexican inspired dish he eats (enchiladas, tacos, burritos, nachos, etc., etc.).  Spicy things are his additional food group--mine is sour cream. 

Although David suggests only keeping these a few weeks in the refrigerator or canning them for long term preservation, we have had them in the fridge for several months without any problems.  I would have canned them, but I don't have a pressure canner, so I figured I would keep them until they went bad and so far that hasn't happened.   Of course, you want to use your best judgment and if they look bad/smell bad/taste bad--out they go!

Pickled Peppers ~ from David Lebovitz

1 pound fresh jalapeno peppers, washed
2 1/2 cups water
2 1/2 cups vinegar (I used white distilled as well as white wine vinegar)
3 tablespoons sugar (they were a little sweeter than Hubby would have preferred, so next year I will probably do half this amount)
3 tablespoons coarse salt, such as kosher
2 bay leaves
2 tablespoons whole coriander seeds
3 cloves garlic, peeled
2 tablespoons black peppercorns

1. Poke each pepper two to three times with a sharp paring knife or fork and place them in a large glass preserving jar.

2. In a large non-reactive saucepan, bring the other ingredients to a boil and stirring until the sugar and salt are dissolved.

3. Remove from heat and pour the liquid over the peppers. Place the lid loosely on the jar and let cool. Once cool, refrigerate for at least a week before using, if possible.  Hubs didn't of course.  

Enjoy on their own or in your favorite spicy dish.

French Dip Brisket

Slow cooker recipes are so wonderful and easy.  I use my slow cooker several times a month for either for soups or Roasted Sticky Chicken (you can make your own "rotisserie" chicken right at home--much cheaper!) and I am always on the look out for new recipes.   Rachael Ray has even started doing more of these, which I love.   So many slow cooker recipes often times call for processed ingredients (like cans cream of XXX soup or envelopes of onion soup, and while that certainly makes a meal come together fast, those aren't the best for you and we all know I try to do whole foods whenever possible) so whenever Rachael Ray does a slow cooker recipe, I make sure to pay attention.

This one she did right before Christmas and I have been wanting to try it out.  We have a ton beef of in our freezer and it was a slow cooker recipe, so it provided another way to use up some of our beef.  I was excited to say the least.  I pared it with some homemade crusty french bread and it was very, very good!  Oh, and my cut of beef wasn't actually "brisket" and it still turned out great, so it's definitely worth trying even if the only cut you have in your freezer is roast or something of that nature.

French Dip Brisket ~ from Rachael Ray

1 tablespoon extra virgin olive oil (EVOO)
4 slices smoky bacon, chopped
Salt and pepper
1 beef brisket (3 pounds) (I used a three pound chuck roast)
1 large onion, thinly sliced
2-3 cloves garlic, finely chopped or grated
1 bay leaf
1/2 pound crimini mushrooms, wiped clean and quartered (I used button mushrooms, and oops! I sliced my mushrooms rather than quarter them!)
2 cups beef stock or broth
2 tablespoons fresh thyme, chopped (mine was dried)
2 tablespoons Worcestershire sauce
2 tablespoons honey

For serving:

1 loaf bread, cut into 4-inch sections, split and toasted
Sliced Swiss cheese (I used provolone)
Flat leaf parsley, chopped

In a large skillet over medium heat drizzle with EVOO.  Add the bacon to the pan and cook until just starting to crisp, about 5 minutes. Remove the bacon from the pan and drain on a paper towel-lined plate.

Return the skillet to a medium-high heat leaving in the remaining bacon fat.  Season both sides of the beef with salt and pepper and sear on all sides until golden brown, about 3-4 minutes per side.

While the meat is searing, add the reserved bacon and remaining ingredients to the slow cooker.  Season with salt and pepper and stir to combine.  Add in the seared meat to the pot and cover.  Set the timer/heat level of the slow cooker depending on the time at which you want your meal to be served, or cook until the meat is tender.

Thinly slice the beef.  To serve, place a layer of sliced beef, cooked veggies, Swiss cheese on top of a slice of the bread and broil until cheese starts to brown.  Top with chopped parsley and serve with a small bowl of juices to dip sandwich.



This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
Life As Mom Ultimate Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday 
Paisley Passions Fun With Food Friday 

Menu Plan Monday

Can you believe that January is nearly over?  Wasn't it just Christmas?  It has warmed up here considerably and I am wanting spring to get here fast.  But in reality, we still seven weeks of winter left....  I guess that means there is still time left for lots of soups! 


Sunday-Cajun Jambalaya Soup, green salad with homemade ranch dressing

Monday-Pork Chops w/ Plums and Red Onions, Sesame Rice, green salad

Tuesday-Coconut Chicken and Rice, steamed veggies

Wednesday-BLT's, green salad

Thursday-Eggplant Pizza with homemade crust, green salad

Friday-Leftovers

Saturday-Chicken Linguine with Caramelized Onions and Mushrooms (Macaroni Grill Knockoff), green salad




For other great menu planning ideas, visit the Organizing Junkie. 

Tried It & Loved It: Dark Chocolate Orange Pudding

Chocolate and Peanut Butter

Chocolate and Mint

Chocolate and Raspberry

While those are all wonderful compliments to chocolate and I would never turn down a dessert that were any of these combinations, given a choice, I hands down would go for the chocolate and orange.  No chocolate combination makes my toes curl like chocolate and orange.  I LOVE it and I am definitely my mother's daughter in that department--it's her favorite too.  And we certainly seem to be the odds ones out, as most people (at least that I know) always prefer the chocolate raspberry combo. 

So when I came across this recipe, I knew I would love it.  And love it I did.

Dark Chocolate Orange Pudding ~ slightly adapted from Lisa at Blessed With Grace 

1/3 cup sugar (I used rapaduara)
2 TBSP cornstarch
2 TBSP unsweetened cocoa powder
2 1/4 cups whole milk
1 egg, lightly beaten
2 ounces dark chocolate, roughly chopped
1 TBSP butter 
1 tsp vanilla
1 tsp finely shredded orange peel

In a large saucepan, mix together sugar, cornstarch, and cocoa powder.  Slowly mix in cold milk and stir to incorporate.  Over medium to medium high heat, cook and stir constantly until mixture thickens and starts to bubble.  Temper egg by adding in about a 1/2 cup of the hot mixture to the beaten egg, stirring to incorporate.  Add this mixture back to rest of the pudding and add in chopped chocolate.  Cook for about 2 minutes more, stirring constantly.    

Remove from heat and stir in butter, vanilla, and orange peel.  Transfer to heat proof bowl and cover with plastic wrap on the surface to prevent a "skin" from forming.  Serve with sweetened cream (if desired) and enjoy. 

Needless to say (but I'll say it anyway!), the Peanut loved it too.

Cranberry Orange Muffins

As I have mentioned *a time or two* here before, I am using more whole grains (really whole foods in general) in the kitchen. Some areas are better than others. Such as rice--we use brown rice exclusively around here now.  And let me be upfront--I don't love brown rice.  Not by any stretch.  I prefer white rice, but I know the brown is better for you, so we do that instead.  But get this--a friend of mine told me that using something a little "higher end" really helps in the way of enjoying brown rice.  Let me explain--I am a "bulk foods girl" (almost always).  And I am frugal.  Whatever brown rice was the cheapest, I was buying.  However, my friend told me, get the basmati brown rice instead of the standard long/short grain.  I was skeptical to say the least, but I thought, okay I'll try it this once.  And it really does make a difference.  Pair the "better" rice and using chicken stock instead of water to cook it--um, yes, thank you, I'll have seconds.  For reals, try it--let me know what you think.  I think it's nearly as good as white rice.  

Anyhow, this post wasn't supposed to be about rice.  For flour, I try to do whole wheat as much as possible as well.  We do whole wheat for sandwich bread, whole wheat pancakes and waffles, whole wheat banana bread and most of our muffins are whole wheat as well--I have switched to exclusive whole wheat in the Best Ever Muffins and Morning Glory Muffins as well as many others.  That said, there is something about fruit and whole wheat that doesn't sit as well with me.  Like the scones, when it comes to things like blueberry muffins or in this case, cranberry orange muffins, I just couldn't go all the way.  I did compromise though and did half and half (nearly).  And you know what?  They were good!  The all whole wheat may not be half bad either--slathered in butter of course.

Cranberry Orange Muffins

Preheat oven to 400 degrees.  Grease bottoms of a muffin pan or line with paper liners and set aside.

1 cup frozen cranberries (don't thaw)
1 1/2 tsp orange zest
3/4 cup milk (I used whole, but I am sure most milk would work just fine)
1/4 cup coconut oil, melted (vegetable oil would work too)
1 egg
1/2 cup sugar + 1 additional tablespoon (mine was rapadura)
1 1/4 cups white flour
1 cup whole wheat flour
1 1/2 teaspoons aluminum free baking powder (since switching to aluminum free, I have found it to more reactive than regular baking powder--if using regular baking powder use 2 tsp.)
1/2 tsp salt

In a small bowl, toss frozen cranberries, 1 tablespoon of sugar and orange zest.  Set aside. 

In a large bowl, mix melted coconut oil and milk.  Whisk in egg and and remaining sugar.  Add in flours, baking powder, and salt and start folding wet and dry ingredients together.  When about half way incorporated, add in cranberry mixture and fold together until dry ingredients are just moistened. 

Fill muffin cups 2/3 full and bake for approximately 20 minutes or until toothpick inserted comes out clean.


This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap 
Miz Helen's Country Cottage Full Plate Thursday 
Paisley Passions Fun With Food Friday 

Hair Accessory Organizer

Between the hair bows I have made or purchased as well as a generous Grandma and Auntie, our Peanut has gobs of hair accessories.  It's funny too, because some of them she can't even use yet, as her is still so fine!  For the last several months, all the accessories have been contained in a zip top bag in order to keep them together and not lose any.   I then remembered that I saw an idea awhile back about using a hanger with clips and clipping long pieces of ribbon in the clips to attach the accessories to.   I thought it was a great idea, but I wanted to dress it up a bit.

Have something functional, but you know, make it cute and girly. 

Peanut was given several wonderful outfits as a baby that came with these pretty little covered hangers.  Of course I kept the hangers, but I never really used them as they weren't very practical.  Well now I have figured out something to use them for!

I sewed long strands of wide grosgrain ribbon (which I found on Christmas clearance at WalMart!) to the hanger.  I also took another piece of ribbon and sewed plastic hooks (that my mom had in her stash--sort of like these--I think they are normally used for curtains and such) to tie loose ribbons to.

I had the hanger and the thread and my mom gave me the hooks, so really the only thing I had to purchase was the ribbon. Pretty cute for only a dollar and change, don't you think?  It is so much more organized, and really, that was the ultimate goal.   


This post is linked to:



ABC & 123 Show and Tell   Tues
Creations By Kara Look What I Made!  Wed.
My Backyard Eden Make it Yours Day   Tues
Skip to My Lou Made By You Monday
Somewhat Simple Strut Your Stuff Thursday

We Are THAT Family's Works For Me Wednesday

Menu Plan Monday

For some reason, I haven't been planning well, as we have been having enough leftovers to generate two leftover nights instead of the standard one.  I think it's because Hubs has been working more day shifts which means he isn't eating lunch at home and then going to work, therefore leaving more leftovers to eat up during the week.  So this week I am doing two leftover nights...if for some reason we don't have enough for two nights (Murphy's Law) then grilled cheese it will be. 

Sunday-Spanakopizza

Monday-Tacos with taco meat, black beans, lettuce, cheese, sour cream, and salsa

Tuesday-French Dip Brisket, Crusty Bread

Wednesday-Baked potato bar with chili, cheese, sour cream, broccoli, green onions

Thursday-Leftovers

Friday-Sweet and Sour Pork with Pineapple Stir Fry, steamed broccoli

Saturday-Leftovers



For other great menu ideas, visit the Organizing Junkie. 

Tried It & Loved It: Yummy Pumpkin Dip

I came across this one last fall and it is absolutely wonderful.  Of course I may be a little biased, as I love all things pumpkin.  And with my abundance of pureed pumpkin in my freezer, this is a treat we have been enjoying a lot lately.  This is super easy too, so I am really at a loss as to why you wouldn't love it.
 

this picture does not do the yummyness justice!


Pumpkin Dip ~ from My Blessed Life 

8 oz. cream cheese, softened
1 15 oz can pumpkin (about 1 1/2 cups)
1/3 cup brown sugar
1 T. maple syrup
1 T. cinnamon

Whip cream cheese and add in remaining ingredients.  Mix well to combine.  Serve with fall fruit such as apples and pears.*  Enjoy!

*If serving this dip when entertaining, you can soak the apple and pear slices in lemon/lime soda that has gone flat to help prevent the fruit from browning.  Lemon water works too, but you have to use a fair amount of lemon juice, so I find the soda is just easier.  

Valentine's Gift Ideas

Can you believe that Valentine's Day is just less than a month away?  Where do the days go?  I was looking around at Overstock.com and they have some wonderful gift ideas just in case you might need a few to give the love of your life!

With spring just around the corner, how about these cute sunglasses?  I love the mulberry pair!   Or if jewelry is more up your alley, I thought these earrings were just too pretty!  And every girl needs a right hand ring, don't you think? Or maybe you like the more practical side of things and want something like a new camera.  I know camera accessories are always high on my list!

The nice folks at Overstock.com have agreed to offer my readers a special discount!  The discount code is:  ?121745?, good for 10% off Overstock products (excluding movies, books, and electronics).  This discount code never expires, however, please be aware that it can only be used once per email address.  If you are interested in electronics, you can use 202234 - which is a free shipping promo code for electronics.

Have fun shopping! 

Disclosure:  All the ideas and opinions expressed are my own. No monetary compensation was received for doing this post, however, I was provided with a discount code.