menu

after a super busy last week............ where i planned entire meals but we didn't eat almost any of them..... i am trying this out again!

today: make your own :) (i have soccer at 5:30)

monday: spicy steak stew and french bread

tuesday: bbq pork sandwiches (slow cooked in crock pot), coleslaw and chips

wednesday: chicken patty sandwiches, tator tots and fruit

thursday: stir fry or lo mein, egg rolls

friday: unfried chicken, italian broccoli and bread

saturday: date night??? or eat out

recipes:

Apple Cider Pulled Pork Sandwiches--TB rendition-reinvented from a recipe I have so it works in crock pot

2 cups apple cider (or juice)--DO NOT MEASURE any of the below..............
1/2 cup ketchup
1/2 cup brown sugar
1 1/2 tsp. cumin
1 1/2 tsp. paprika
1 1/2 tsp. garlic powder
1 tsp. kosher salt
1 tsp. cayenne pepper
1/2 tsp. ground black pepper
optional: 4 tbsp. of your favorite barbecue sauce  I used my new FAVORITE: meijer brand carolina bbq sauce--SO TASTY with a vinegar kick
1 medium onion, divided into eighths
2-3 lbs. pork shoulder, all ties removed (I used a pork shoulder butt roast)

put onion on bottom of crock pot
mix all the other stuff except pork
put pork in crock
dump stuff on top
cover
crock pot it all day
pull meat out
shred
reduce sauce on stove if you want or use store sauce on bbq
serve with sauce on top, next to or mixed into meat
serve on buns or with buns

enjoy



TB coleslaw
1 bag slaw mix (small)
mayo
sour cream
apple cider vinegar
beaumounde seasoning
salt
pepper
sugar
dried green chives 

mix. store in fridge to marinade and serve.

Spicy Steak Stew (today i changed it up a bit)

NEED:
round steak or stew meat--today stew meat
chopped onions
shallots diced tiny
garlic--diced
carrots--both diced tiny and sliced into "thicker circles"
diced celery
beef broth
white wine
potatoes--cubed
canned tomatoes
worsteshire sauce
cayenne pepper 
salt and pepper
broccoli (optional)


DO:
book onion, shallots, garlic and celery in a stock pot with italian seasoning, salt, pepper and olive oil i added a bit of butter)
remove veggies from pan 
brown the steak in a stock pan--season with salt and pepper
add veggies back into pot
add wine and simmer for a bit, add worsteshire sauce
add broth and two-three cans of diced tomatoes with juice
add potatoes and bring to a simmer, simmer until potatoes are tender
taste and add additional Worcestershire sauce, cayenne pepper
simmer long enough that it is "stews". otherwise, before serving, mix cornstarch with water to make a slurry and stir into stew.

i find it tastes best if i make it, let it sit in fridge overnight and then reheat the next day before serving :)

 Veggie Stir Fry
**if you are using chicken, marinade chicken over night in soy sauce with a bit of sesame oil and green onion or chives
NEED:
Asian Hot Sauce (with the green top)--Ethnic Aisle--Few Dashes...1-2 tsp?
Soy Sauce 1/4-1/2 cup
Sesame Oil (Ethnic Aisle) --dash.....a little goes a long way....1/2 tsp?
Corn Starch 1-2 TBS?
Beef Broth or Hot Water with "Quality" Beef Base (1 cup or so)



Veggies cup up :) I used orange peppers, green peppers, red onion, pea pods and broccoli

DO:
mix the first ingredients and let them sit while you cook the rest

get the skillet super hot and then add a little olive oil (i used garlic olive oil). add the onions and peppers.....then the broccoli then pea pods. Get them done to your liking and then at the last minute, add the "sauce"--let thicken. if too thick, add a bit more broth...but small amounts at a time.

serve over HOT jasmine sticky rice (we buy the Mahatma brand)

NEW recipe for me: Art Smith's Southern Oven UNFRIED chicken
need: 1 cup buttermilk
1 T hot sauce
4 skinless bonless chicken breasts
1 1/2 cup panko
3 T parm cheese
1 1/2 tsp onion powder
1 1/2 tps garlic powder
2 tsp black pepper
1 tsp cayenne pepper
1 tsp paprika
olive oil spray

DO:
preheat oven to 400
combine buttermilk and hot sauce
add chicken and marinade 1 hour  in fridge
combine all rest except spray in a gallon size bag

remove chicken from milk, add one piece at a time to bag and shake, lay on lightly oiled sheet and chicken 30 minutes uncovered

lightly spray with oil

bake 15-20 minutes, turn and bake 15-20 minutes until done

menu

menu for the week

monday (12/31)--miscellaneous (driving back from ypsilanti)

tuesday:  french onion soup with an italian attitude

wednesday: date night or roasted pork tenderloin with baked potatoes and aparagus

thursday: chicken and veggie stir fry, with rice 

friday: spicy steak stew


saturday: philly cheese steaks (new recipe)

sunday: smothered chicken

monday: burgers, chips and fruit 

tuesday: kielbasa, wild rice, broccoli

wednesday: .................... not sure yet :)

thursday: TB late meeting/daddy make breakfast :) or take kids out





french onion soup with an italian attitude
NEED:
bread crunchy and yummy  (next time i am going to make croutons instead and try those)
onions onions onions (about 5 small onions)
white wine (1 cup?)
balsamic vinegar (less next time for me--i used about 3 T)
rosemary  finely chopped(less next time for me--i used three sprigs)
1 carton beef stock
fresh mozerella
grape tomatoes
salt
pepper
parmesean
basil--chopped

DO:
toast bread in oven

slice onions thin
melt 2 T butter and 1 T olive oil in soup pan
add onions, salt, pepper and chopped rosemary stir often until carmelized (med-high--15-20 minutes)
add vinegar and wine
scrape bottom
add broth
bring to boil

chop tomatoes. add parmesean, salt, pepper and basil--toss and let sit

slice moz cheese

place soup in heavy bowl, add toasted bread, place tomato mixture on top (small "dollop"), lay a slice or two of moz cheese on top and broil until yummy goodness occurs



NEW RECIPE TO TRY:

Mikey from Philly Cheese Steaks (from RACHAEL RAY EXPRESS LANE MEALS)

This is my make-at-home version of one of my favorite brunch items at Union Square Cafe in New York City. Chef Michael Romano makes a mean Italian-style hoagie with sliced steak, tomato sauce, and capers-yum-o!

4 SERVINGS

1 1/2 pounds thick-cut sirloin
4 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
Coarse salt and coarse black pepper
1 red bell pepper, seeded and sliced
1 large onion, quartered and sliced
5 garlic cloves, 3 chopped, 2 cracked from the skin
1 large loaf ciabatta bread or other chewy Italian loaf, split
1/2 cup grated Pecorino Romano cheese, a couple of generous handfuls
1/2 cup dry red wine
1/2 cup beef stock
1 cup tomato sauce or crushed tomatoes
3 tablespoons capers, drained and coarsely chopped
A fistful of fresh flat-leaf parsley, coarsely chopped
8-ounce chunk sharp provolone cheese

Slice the meat very thin with a sharp knife, working against the grain.

Heat 2 tablespoons of the EVOO, twice around the pan, in a large nonstick pan over high heat. When the oil ripples, add the meat slices and sear them for just a minute or two to caramelize evenly all over-keep the meat moving with tongs. Season the meat slices with salt and pepper, remove to a platter, and tent loosely with foil. Go 2 more times around the pan with the EVOO and reduce the heat a bit, to medium high. Add the peppers, onions, and chopped garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes.

Preheat the broiler to high and place the rack on the second highest position. Arrange the split loaf of bread on a broiler pan and toast until evenly golden. Once toasted, rub the bread with the cracked garlic cloves, drizzle with EVOO, and top with grated Pecorino Romano and a few grinds of black pepper. Slide the bread back under the broiler to melt the cheese, 45 seconds. Remove the bread and reserve, keeping the broiler on.

Add the wine to the softened vegetables and cook down for 1 minute. Add the stock, then the tomatoes, capers, and parsley and bring to a bubble. Slide the meat and any juices back into the pan to heat through for
2 to 3 minutes.

Shred the cheese with a box grater or slice thin. Pile the meat and vegetables evenly over the entire loaf of bread and cover with the provolone. Place the gi-gundo-size sandwiches under the broiler to melt the cheese
until bubbly. Cut each open-faced sammy into 4 sections, transfer 2 to each plate with a large spatula, and serve
 

accidental awesomeness

sometimes the best things i create are accidental--as in this morning. i was making my yummy spicy steak stew and it turned into something more on accident--follow below for this yummy tomatoey variation!

what i created is a "doubled" recipe as i will be freezing some so adjust as necessary

saute two packs of beef stew meat (salted and peppered) in olive oil until browned.
add chopped onion, chopped red pepper (can omit), and four large chopped fresh tomatoes.

stir and continue to cook over med-med/high.

add a few minced garlic cloves, cayenne pepper to taste, red wine, and worteshire sauce. (you know i don't measure....so if i had to eye ball it..... 1 cup red wine, 1/4 cup worteshire sauce). add more pepper, some thyme, parsley flakes and i also added green goddess dressing seasoning (penzey's spices--garlic, sugar, basil, dill, green onion, etc.)

stir and let simmer for a while. then add beef broth and lots of diced potatoes and  BIG can of crushed tomatoes (these was my SUPER secret accidental addition.....thought they were chopped tomatoes).  let simmer. mine didn't have enough "broth" so i added more wine (....yeah...) and more beef broth.

you can eat it as it (soup) or combine cold water with cornstarch, stir in and it will thicken into stew.

i have tasted this creation already this morning (started making it 2.5 hours ago) and it is AMAZING! we will be having it for dinner later this week..... tastes best when it sits :)

Weekly Menu

Sunday:  Sloppy Joes, Chips, Fruit
Monday: Stir Fry, White Rice, Egg Rolls
Tuesday:Pork Carnitas (recipe below--new one for me), Guacomole, Corn Tortillas
Wednesday:  Grilled Brats, Wild Rice, Salad
Thursday: French Toast, Bacon and Fruit
Friday: Stromboli, Chips
Saturday: Tacos
Sunday: Spicy Steak Stew, Blueberry Muffins

New Pork Carnita Recipe--THANK YOU to my friend Jamie for the recipe to try :) 

One thing you need to know though, is when you are about to shred the pork, make sure you leave it in the crockpot juices or pour the crockpot juices over the shredded meat when you are done. Make sure you squirt each taco with lime before you eat! Can't wait to hear what you think! (it is a recipe from Emeril). I use flour tortillas also.

• 4 pound Pork Butt or Shoulder, 4-6 pound
• 2 Poblano Peppers, roughly chopped
• 1 large Onion, yellow, roughly chopped
• 2 tablespoon Worcestershire sauce
• 2 tablespoon Lime Juice
• 3 cloves Garlic, smashed
• 1/4 cup Cilantro, chopped
• 4 teaspoon Salt,
• 2 teaspoon Pepper, black, divided
• 4 teaspoon Cumin, divided
• 4 teaspoon Emeril's Essence or similar spice mix, divided
• 1 package White corn tortillas
• 1 package Queso Blanco or Monteray Jack Chees shredded
• 4 whole Limes sliced in wedges, 4-6 limes
• 1 jar Salsa Verde
• 1 container Sour cream

Instructions
To the slow cooker add onion, garlic, poblano peppers, Worcestershire sauce, lime juice, and cilantro. Season each side of the pork with half the seasonings and place in slow cooker, fat side up. Cover and slow cook on high for 4 to 6 hours until tender. Before serving, remove as much fat as possible from the pork then shred with two forks. Warm corn tortillas in the oven, then top with pork, cheese, sour cream, and salsa. Serve with lime wedge to be sqeezed over the taco just before eating. 

Spicy Steak Stew

NEED:
round steak
chopped onions
garlic--diced
beef broth
potatoes--cubed
canned tomatoes
worsteshire sauce
red pepper flakes
salt and pepper
broccoli (optional)
corn starch

DO: 
brown the steak in a stock pan--season with salt and pepper
add onions and garlic--cook until transluscent (broccoli too if desired)
add broth and two cans tomatoes with juice
add potatoes and bring to a simmer, simmer until potatoes are tender
stir in Worcestershire sauce, pepper flakes
before serving, mix cornstarch with water to make a slurry and stir into stew.

i find it tastes best if i make it, let it sit in fridge overnight and then reheat the next day before serving :)