Happy Thanksgiving!
One thing I love about the Thanksgiving holiday is celebrating with family for a whole week. I've put a menu together and thought I'd share it with you. I will post some recipes in the days to come.
Monday supper - Meatless black bean and cheese enchiladas
Tuesday supper - Fish fry and stuffed green peppers
Wednesday breakfast - cinnamon rolls (recipe on previous post)
lunch - Ham sandwiches on Hawaiian rolls
supper - Pasta, meatballs, salad, apple pie
Thursday breakfast - baked oatmeal (recipe on previous post)
lunch - Turkey, sweet potato casserole, mashed potatoes, green beans
supper - Leftovers
Friday breakfast - French toast and bacon
lunch - Panini (recipe on previous post)
Supper - homemade pizza (sausage, pepperoni, cheese)
Saturday breakfast - Buttermilk pancakes
noon - Hanky Pankies sandwich bites
supper - Teryaki Chicken and rice
I hope your menu planning is going well! I'd love to hear what you are cooking this week!
Happy Thanksgiving!
Laura
Monday, November 21, 2011
Tuesday, October 4, 2011
Laura's Homemade Granola
1/2 cup raw sunflower seeds
1/2 cup slivered almonds
1/4 sesame seeds
1 T. wheat bran
1 cup golden raisins
1/2 T. cinnamon
3 cups old fashioned oatmeal
Stir all ingredients above in large bowl.
In a small bowl, mix the following.
1/2 cup honey
2 T. orange juice and/or apple juice
Add honey mixture to dry mixture and mix together. Spread oatmeal mixture in two large cookie sheets or jelly roll pans. Bake at 350 degrees for 20 minutes. Remove to stir and cook another 10 - 20 minutes until golden brown.
Serve with yogurt, ice cream, milk, or plain. Great for all meals and snacks throughout the day! Experiment with other natural ingredients such as flaxseed, walnuts, dried cherries, etc. All these ingredients can be found at Sprouts, however, most can be found at any grocery store.
Wishing you good health and happiness!
1/2 cup slivered almonds
1/4 sesame seeds
1 T. wheat bran
1 cup golden raisins
1/2 T. cinnamon
3 cups old fashioned oatmeal
Stir all ingredients above in large bowl.
In a small bowl, mix the following.
1/2 cup honey
2 T. orange juice and/or apple juice
Add honey mixture to dry mixture and mix together. Spread oatmeal mixture in two large cookie sheets or jelly roll pans. Bake at 350 degrees for 20 minutes. Remove to stir and cook another 10 - 20 minutes until golden brown.
Serve with yogurt, ice cream, milk, or plain. Great for all meals and snacks throughout the day! Experiment with other natural ingredients such as flaxseed, walnuts, dried cherries, etc. All these ingredients can be found at Sprouts, however, most can be found at any grocery store.
Wishing you good health and happiness!
Gouda Pasta with Chicken
1/2 stick of butter
4 T flour
4 cups milk
1 large wedge Gouda cheese, grated
1 cup Parmesan cheese, grated
pinch of nutmeg
salt to taste
pepper to taste
2 chicken breasts, grilled
Italian bread crumbs for garnish
1 lb. short pasta (ie. farfalle, shells, mastaccioli)
Season chicken breasts with olive oil, salt, and pepper. Grill on low heat for approximately 1 hour. Cut chicken into cubes or small slices and set aside. (The chicken can be cooked ahead of time and refrigerated until ready to use.)
Boil pot of water, add pasta, and cook 7 minutes or until al dente. In a separate pot, melt butter, stir in flour, and slowly add milk. Cook on medium heat until the mixture thickens, stirring constantly. Stir in Gouda cheese and Parmesan cheese, salt, pepper, and nutmeg. Place cooked pasta in a large baking dish. Pour cheese mixture over pasta. Sprinkle Italian bread crumbs on the top before baking.
Bake pasta at 400 degrees until the surface starts to brown and look crispy, approximately 20 - 30 minutes. Remove from oven and serve.
Buon appetito!
4 T flour
4 cups milk
1 large wedge Gouda cheese, grated
1 cup Parmesan cheese, grated
pinch of nutmeg
salt to taste
pepper to taste
2 chicken breasts, grilled
Italian bread crumbs for garnish
1 lb. short pasta (ie. farfalle, shells, mastaccioli)
Season chicken breasts with olive oil, salt, and pepper. Grill on low heat for approximately 1 hour. Cut chicken into cubes or small slices and set aside. (The chicken can be cooked ahead of time and refrigerated until ready to use.)
Boil pot of water, add pasta, and cook 7 minutes or until al dente. In a separate pot, melt butter, stir in flour, and slowly add milk. Cook on medium heat until the mixture thickens, stirring constantly. Stir in Gouda cheese and Parmesan cheese, salt, pepper, and nutmeg. Place cooked pasta in a large baking dish. Pour cheese mixture over pasta. Sprinkle Italian bread crumbs on the top before baking.
Bake pasta at 400 degrees until the surface starts to brown and look crispy, approximately 20 - 30 minutes. Remove from oven and serve.
Buon appetito!
Wednesday, July 20, 2011
Asian Lettuce Wraps
This dish is a hit! If you like PF Chang's lettuce wraps, you will LOVE these!
1/2 cup finely chopped carrots
1/2 cup water
1 (20 oz) package of ground turkey
1 cup chopped shiitake mushrooms (optional)
1 (8 oz) can water chestnuts, drained, and chopped
3 garlic cloves, minced
2 Tbl minced fresh ginger
1/3 cup teriyaki sauce
3 Tbl creamy peanut butter
1 Tbl sesame oil
1 Tbl rice vinegar
1/4 cup hoisin sauce
1/2 cup sliced green onions
1 head iceberg or boston lettuce, separated into leaves
Cook carrots and 1/2 cup water in a large nonstick skillet over high heat, stirring occasionally until carrots are softened and water is evaporated. Remove from skillet.
Reduce heat to medium. Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink. Add carrots, mushrooms, and next 8 ingredients. Increase heat and cook, stirring occasionally, for 4 minutes. Add green onions, and cook 1 minute. Spoon mixture evenly onto lettuce leaves; roll up. Serve with hoisin sauce, if desired.
Makes 4-5 servings.
Enjoy!!
1/2 cup finely chopped carrots
1/2 cup water
1 (20 oz) package of ground turkey
1 cup chopped shiitake mushrooms (optional)
1 (8 oz) can water chestnuts, drained, and chopped
3 garlic cloves, minced
2 Tbl minced fresh ginger
1/3 cup teriyaki sauce
3 Tbl creamy peanut butter
1 Tbl sesame oil
1 Tbl rice vinegar
1/4 cup hoisin sauce
1/2 cup sliced green onions
1 head iceberg or boston lettuce, separated into leaves
Cook carrots and 1/2 cup water in a large nonstick skillet over high heat, stirring occasionally until carrots are softened and water is evaporated. Remove from skillet.
Reduce heat to medium. Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink. Add carrots, mushrooms, and next 8 ingredients. Increase heat and cook, stirring occasionally, for 4 minutes. Add green onions, and cook 1 minute. Spoon mixture evenly onto lettuce leaves; roll up. Serve with hoisin sauce, if desired.
Makes 4-5 servings.
Enjoy!!
Thursday, November 11, 2010
I'll be back soon!
Dear Blog Followers,
I apologize for not posting any recipes for quite some time now. I have been taken over by 30 hungry LIONS in my kitchen! Yes, I've been cooking and feeding my son's football team since late August. I thought the season would be over by now but we made the play-offs! Woohoo!
I promise to get back to posting some good recipes for the holidays! Good news...my mom is moving to TX in a few weeks! So we'll be spending more time cooking and hopefully learning new recipes that I will share with you all!
Thanks for your patience! I'll be back soon!
Laura
I apologize for not posting any recipes for quite some time now. I have been taken over by 30 hungry LIONS in my kitchen! Yes, I've been cooking and feeding my son's football team since late August. I thought the season would be over by now but we made the play-offs! Woohoo!
I promise to get back to posting some good recipes for the holidays! Good news...my mom is moving to TX in a few weeks! So we'll be spending more time cooking and hopefully learning new recipes that I will share with you all!
Thanks for your patience! I'll be back soon!
Laura
Monday, August 2, 2010
Sicilian Asparagus Frittelle
I'm just back from Italy and came back with a dozen new recipes or so! Some of which were given to me, some of which I figured out myself. This recipe is one I figured out myself so I eyeballed the ingredients.
If you've ever made a veggie omelette or fritatta, this will be easy. You use the same ingredients and proportions as an omelette or fritatta and just add some bread crumbs to thicken the batter so you can make individual patties. So here are the unmeasured ingredients I used.
egg beaters
egg
milk
parmesan cheese
steamed asparagus (cut into 1" pieces)
seasoned Italian bread crumbs to thicken enough so it holds it shape in a frying pan
salt/pepper to taste
Fry in light olive oil. Stack on paper towels to drain. Serve hot, warm, or cold. Leftovers are great!
If you don't like asparagus, try shredded zucchini, bacon, tomato, or other veggie.
Buon appetito!
Laura
If you've ever made a veggie omelette or fritatta, this will be easy. You use the same ingredients and proportions as an omelette or fritatta and just add some bread crumbs to thicken the batter so you can make individual patties. So here are the unmeasured ingredients I used.
egg beaters
egg
milk
parmesan cheese
steamed asparagus (cut into 1" pieces)
seasoned Italian bread crumbs to thicken enough so it holds it shape in a frying pan
salt/pepper to taste
Fry in light olive oil. Stack on paper towels to drain. Serve hot, warm, or cold. Leftovers are great!
If you don't like asparagus, try shredded zucchini, bacon, tomato, or other veggie.
Buon appetito!
Laura
Saturday, June 19, 2010
Classic Italian Pesto
For a wonderful taste of Italy, you must try this pesto!
2 Tablespoons walnuts or pine nuts
2 garlic cloves, peeled
3 Tablespoon extra-virgin olive oil
4 cups basil leaves (to fill a blender)
1/2 cups grated parmesan cheese
1/4 teaspoon salt
3/4 cup additional olive oil
Process all ingredients, except 3/4 cup olive oil, in blender. Once everything is blended, add the remaining 3/4 cup olive oil.
This sauce can be used in pasta, as a base in salad dressings, or a spread on grilled meats.
To use in pasta, just mix one tablespoon at a time. I usually add 3 tablespoons to one pound cooked pasta. Freeze remaining pesto and scoop out as needed.
Buon Appetito!
Laura
2 Tablespoons walnuts or pine nuts
2 garlic cloves, peeled
3 Tablespoon extra-virgin olive oil
4 cups basil leaves (to fill a blender)
1/2 cups grated parmesan cheese
1/4 teaspoon salt
3/4 cup additional olive oil
Process all ingredients, except 3/4 cup olive oil, in blender. Once everything is blended, add the remaining 3/4 cup olive oil.
This sauce can be used in pasta, as a base in salad dressings, or a spread on grilled meats.
To use in pasta, just mix one tablespoon at a time. I usually add 3 tablespoons to one pound cooked pasta. Freeze remaining pesto and scoop out as needed.
Buon Appetito!
Laura
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