Tuesday, May 30, 2017

A Simple Make-Ahead Italian Picnic


on the menu -

italian pressed sandwiches
kettle potato chips
seasonal fruit
individual tiramisu cheesecakes
sparkling water


We have a beautiful 5 mile greenway trail in our town
that Mr. H. and I love to walk.  
It ends in a lovely park with 2 more miles of trails.

We recently walked the entire trail and then through the park to have a picnic. 
I prepared the picnic the night before.


We had pressed italian sandwiches and potato chips.


I brought a long a jar of strawberries and blueberries.


And, we had no bake tiramisu cheesecakes for dessert. 


Find a pretty spot to spread your picnic blanket. 


Don't forget to pack a mason jar of water to put a few fresh picked flowers in. :-) 


Relax and enjoy!


"There are few things so pleasant as a picnic eaten in perfect comfort."  
~ W. Somerset Maugham 

Saturday, May 27, 2017

Menu Plan

Supper Plan
May 27th - June 2nd

Saturday
homemade pizza

Sunday
breakfast for supper

Monday
picnic lunch - pressed italian sandwiches, potato chips, fresh berries, tiramisu cheesecake in a jar, san pelligrino bottles
supper - invited to friend's house, taking potato salad

Tuesday
crispy tacos, refried beans, spanish rice

Wednesday 
grilled chicken and vegetables, rice, salad 

Thursday
spaghetti, caesar salad, garlic knots 

Friday
leftovers 

Monday, May 8, 2017

Orzo Pasta Salad with Spring Vegetables


for 12 servings you will need -

1 tablespoon oil
2 shallots, minced
2 garlic cloves, minced
12 oz orzo pasta, cooked and cooled
1 bunch asparagus, chopped and cooked
1 can quartered artichoke hearts, drained
1 package sun-dried tomatoes
1 lemon
1/4 cup vinegar
1/3 cup oil
1 teaspoon salt
1/2 teaspoon pepper

Heat oil in saucepan and cook shallots and garlic until softened and starting to brown.
In a large bowl, combine shallots, garlic, pasta, asparagus, artichoke hearts, tomatoes, and zest of the lemon.
In a small bowl combine juice of the lemon, vinegar, oil and seasonings. 
Stir dressing into salad and refrigerate overnight.  Serve cold and enjoy!

Saturday, May 6, 2017

Menu Plan

Supper Menus
May 6th - 12th

Saturday
out for supper

Sunday
leftovers

Monday

Tuesday
FFA banquet
taking sugar cookies

Wednesday
fehttuchini alfredo, blackened chicken

Thursday
homemade pizzas 

Friday
chicken and beef fajitas, spanish rice, refried beans, mexican street corn salad, chips and salsa 

Thursday, May 4, 2017

Black Bean Burgers with Chipotle Mayo


If you like frozen veggie patties from the grocery,
you'll love these fresh homemade ones!

You will need -

1 can black beans, rinsed and drained well
1/4 bell pepper, finely diced
1/4 onion, finely diced
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon garlic powder
1 egg
2/3 cup panko bread crumbs
1 cup mayonnaise 
2 chipotle chilies in adobo sauce
1 tablespoon adobo sauce
2 teaspoons lime juice

Place beans in a bowl and mash with fork.
Add pepper, onion, seasonings, egg, and bread crumbs.
Combine well and shape into 4 patties.
Place on cookie sheet and bake at 375 for 20 minutes,
turning patties over half way through cooking time.

Combine mayonnaise, chilies, sauce and lime juice in blender and blend until smooth.
Top patties with chipotle sauce and enjoy!

Monday, May 1, 2017

Thai Cashew Chicken


you will need - 

1 lb chicken tenders, cut into bite sized pieces
2 tablespoons cornstarch 
1/4 teaspoon salt
1/4 teaspoon pepper
1 - 2 tablespoons peanut oil
2 red bell peppers, chopped
1 head of broccoli, chopped
4 green onions, sliced thinly
2/3 cup cashews
1/4 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon grated fresh ginger root
2 garlic cloves, minced
1/2 teaspoon red pepper flakes

Toss chicken with cornstarch, salt and pepper.
Heat oil in a saucepan and brown chicken pieces on both sides.
Remove chicken from pan.
Add peppers, broccoli, onions and cashews to pan.
Cook until vegetables start to soften.

Meanwhile, combine soy sauce, vinegar, honey, ginger, cloves, and red pepper.
Add sauce and chicken to vegetables.
Continue to cook until vegetables are tender and chicken is cooked through.
Serve with rice, couscous or quinoa. 

Enjoy!

Friday, April 28, 2017

Menu Plan

Supper Menus
April 29th - May 5th

Saturday
invited to friends house for supper

Sunday
breakfast for supper

Monday

Tuesday
hosting college students - bbq sausage and chicken wraps, baked beans, skillet corn, macaroni salad, potato chips, dewberry cobbler, ice cream

Wednesday
lettuce wraps

Thursday

Friday
soccer banquet

Wednesday, April 12, 2017

Spicy Thai Noodles


you will need -

1 lb noodles (angel hair, linguine, or spaghetti)
1/4 cup sesame oil
1/4 cup vegetable oil
1 tablespoon red pepper flakes
1/4 cup soy sauce
1/4 cup honey 
1/2 cup peanuts, chopped
several green onions, chopped
a bunch of cilantro, chopped

Cook noodles, drain and set aside.
Heat oils and pepper in a small skillet.
Strain out pepper and return oil to skillet.
Add soy sauce and honey.
Pour sauce over cooked noodles.
Serve with peanuts, onions and cilantro.

Serves 6-8 

Enjoy! 

Friday, April 7, 2017

Menu Plan

Supper Menus
April 8th - 14th

Saturday
grilled steak and pepper kabobs, baked potatoes

Sunday
sandwiches on homemade bread, chips

Monday
sheet pan garlic butter tilapia with asparagus and cherry tomatoes

Tuesday
sheet pan parmesan pesto chicken, caprese salad

Wednesday
spicy thai noodles

Thursday
greek chicken sheet pan dinner with potatoes, green beans and feta cheese

Friday
leftovers

Wednesday, March 29, 2017

One Pot Spinach Pasta


You will need - 

9 ounce bag fresh spinach leaves, divided
1 package sliced sun-dried tomatoes with basil
1 large onion, sliced
3 garlic cloves, sliced
1 pound dry linguine, broken in half
2 teaspoons dried Italian seasoning
2 teaspoons sea salt
1 teaspoon fresh ground pepper
1 teaspoon crushed red pepper flakes
5 cups chicken broth
4 ounces fresh Parmesan cheese, shredded

Combine 1/2 of the spinach with the tomatoes, onion, garlic, linguine, Italian seasoning, salt, pepper and crushed red pepper in a large pot over medium-high heat. Pour chicken broth over all.  Cover and bring to a boil.  Cook about 10 minutes until pasta is tender, tossing occasionally as pasta cooks.  Add parmesan and stir to combine.  Toss in the remaining spinach leaves and serve.  Enjoy! 

Makes 6 servings. 

Saturday, January 14, 2017

Menu Plan

Supper Menus
January 14th - 20th

Saturday
bbq chicken, baked potatoes, spinach

Sunday
out for supper

Monday
veggie burgers, chips, dip

Tuesday
supper with college students - homestyle lasagna, italian mac and cheese, italian meatballs, garlic knots, caesar salad, eclair cake

Wednesday
grilled chicken, roasted vegetables, rustic bread

Thursday
soccer tournament - not sure of supper plans

Friday
soccer tournament - not sure of supper plans

Saturday, January 7, 2017

Menu Plan

Supper Menus
January 7th - 13th

Saturday
homestyle lasagna, cheesy italian bread, caesar salad 

Sunday

Monday
sliders, homemade buffalo chicken bites

Tuesday
slow cooker french dip sandwiches, potato chips

Wednesday

Thursday
out for supper

Friday
leftovers

Saturday, December 17, 2016

Menu Plan

Supper Menus
December 17th - 23rd

Saturday
jalapeno chicken enchiladas, refried beans, tortilla chips and salsa

Sunday
texas chili, cornbread, christmas cookies

Monday
toscana soup, garlic knots, olive garden salad

Tuesday
sliders, french fries

Wednesday
chicken spaghetti, garlic bread

Thursday
leftovers

Friday
hosting Christmas party

Saturday, December 10, 2016

Menu Plan

Supper Menus
December 10th-16th

Saturday
leftovers

Sunday
breakfast for supper

Monday
kung pao chicken, rice

Tuesday
out for supper

Wednesday
saucy chicken sandwiches, potato chips

Thursday
leftovers

Friday
roasted vegetables, rosemary bread

Saturday, December 3, 2016

Menu Plan

Supper Menus
December 3rd - 9th

Saturday
camping - hamburgers, potato chips, s'mores

Sunday
leftovers

Monday
breakfast for supper

Tuesday

Wednesday
tomato and basil tortellini soup, garlic knots, ceasar salad

Thursday
shephard's pie, rustic bread, apple cobbler

Friday
out for supper

Saturday, November 26, 2016

Menu Plan

Supper Menus
November 26th - December 2nd

Saturday
taco soup

Sunday
breakfast for supper

Monday
spicy romano chicken, caesar salad, garlic knots

Tuesday
supper with college students - soft tacos, pinto beans, spanish rice, chips and dip, sopapilla cheesecake, apple pie

Wednesday
leftovers

Thursday
grilled chicken, roasted vegetables, sautéed spinach, rustic bread

Friday
FFA dinner and auction 

Saturday, November 12, 2016

Menu Plan

Supper Menus
November 12th -18th

Saturday
burgers, chips and dips 

Sunday
breakfast for supper

Monday

Tuesday
fried chicken tenders, come back sauce, french fries, texas toast 

Wednesday
sliders, potato chips

Thursday
french dip sandwiches, tomato soup  

Friday 
out for supper 

Saturday, October 29, 2016

Menu Plan

Supper Menus
October 29th - November 4th

Saturday
hamburgers, chips and dips

Sunday
dinner - fried chicken, mashed potatoes, gravy, green beans, dinner rolls

Monday
frito pie, roasted pumpkin seeds, caramel apples, slice and bake halloween cookies

Tuesday
pizza style chicken, italian macaroni, olive garden saladfocaccia bread

Wednesday

Thursday
supper at art reception

Friday
leftovers or out for supper

Saturday, October 22, 2016

Menu Plan

Supper Menus
October 22nd - 28th

Saturday
leftovers

Sunday
breakfast for supper

Monday
out of town

Tuesday
supper with college kids from congregation - texas chilicountry cornbread muffins, biscuits, pioneer woman's apple dumplingshalloween cake mix cookies

Wednesday
leftovers

Thursday
take out pizza

Friday
out for supper


Thursday, October 20, 2016

Really Good Broccoli Cheese Soup :-)


A cool breeze was blowing this afternoon and the weekend forecast is beautiful and clear.
It's finally starting to feel like fall in my part of Texas.

I had planned a new soup for tonight and I'm so glad the weather cooperated. 

I have decided to name it
"Really Good Broccoli Cheese Soup"
and my son said it should go in my cookbook one day. ;-)

You'll need -

5 tablespoons butter, divided
1 small onion, diced
1 garlic clove, minced
1/4 cup flour
2 cups chicken broth
2 cups half and half
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon paprika
pinch of cayenne
2 broccoli crowns, stems removed, chopped to bite size
4 ounces extra sharp cheddar cheese, grated
4 ounces velveeta cheese, grated 

Melt 1 tablespoon butter in a small saucepan.  
Saute onion and garlic until softened; set aside.
Melt remaining butter in a large pot and whisk in flour.
Bring to a boil as you whisk in broth and half and half.  
Continue to whisk until thickened.
Add onions, garlic, seasonings, broccoli, and cheeses; stir until cheese is melted.
Let soup simmer for 20-30 minutes.

Makes 6 servings.

Enjoy!