Fresh Salsa(pico de gallo)

This is my favorite kind of salsa, I make it constantly throughout the summer. You can adjust the spice level to your liking by adding more or less jalapeno.


Ingredients:
4 tomatoes, quartered and seeded and chopped
1/4 cup finely chopped cilantro
1/2 white onion chopped
1 jalapeno, chopped(remove the seeds and white rib if you don't like heat)
1/2 teaspoon garlic powder
1 teaspoon salt
juice from 1 lime
1/4 teaspoon pepper
1/2 teaspoon cumin


Make It:
Mix all ingredients in a large bowl and place in refrigerator for at least an hour. Stir and Enjoy!

Spicy Chicken Penne

This recipe will work with any kind of precooked chicken, so use up those leftovers.


Ingredients:
2 cups cooked chicken
2 cups penne noodles
2 teaspoons red pepper flakes
2 cups pasta sauce
1 1/2 cups shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1 tablespoon italian seasoning

Make It:
Boil water in a large pot for pasta. In a bowl mix together chicken, red pepper flakes and italian seasoning.
Add noodles to water and cook for time designated on package. Turn oven to 375 degrees. Heat pasta sauce, just till it is hot. Drain noodles and add to chicken mixture, stir. Mix in parmesan and 1 cup of mozzarella. Pour into a casserole dish, sprinkle the rest of the mozzarella. Bake until cheese is melted. Enjoy!

Menu for November 1st- November 7th

Well as you can see I have not been posting at all. We have been so busy and i'm more tired because of the pregnancy. I have been simplifying our menu to prep myself for when the baby comes. Even though I hate slowing down and resting I have too, my body says so. We have not been going to the farmers market, I get everything from fresh and easy and just make sure it is California grown. My mood and cravings are all over the place so the menu is all over the place too. I'm making lots of old favorites and only trying a couple new recipes a week. I got an idea to do a 6 week meal plan from a blog I follow, and once I have the baby and we get settled I will start doing our menu that way and I will share the process. I have ten weeks left and can't seem to sleep for longer than 4 hours, it makes life fun.


Monday- Houston @ Indianapolis Chipotle Pork Burgers, chips and salsa, corn
Tuesday- Spicy Chicken Penne, salad, bread
Wednesday- Tri-Tip, mashed potatoes and mushroom gravy, peas
Thursday- Chicken Burritos, refried beans, pear slices
Friday- Beef and Broccoli, sticky rice
Saturday- Chicken Enchilada Casserole, butter carrots
Sunday- Pork Loin Chop, penne and cheese, applesauce


Dessert of the week: Turtle Brownies

Menu for October 11th- October 17th

I did not get a menu posted last week because our house was filled with sick kids. Thank goodness everybody is better now. I'm headed to a family reunion this weekend at the coast. Kili turned 7 today, I cannot believe it! So as usual the menu for the week is customed towards her. Oh and so much for the niners doing good this year, maybe next year!


Monday-Minnesota Vikings at New York Jets, Pizza
Tuesday- Beef and Noodle Stir Fry
Wednesday- Chicken Pot Pie
Thursday- Tri-tip, Baked Potatoes, broccoli and cauliflower
Friday- Chicken Pasta Casserole, butter carrots
Saturday- Family Reunion
Sunday- Party


Dessert of the Week: Red Velvet Cake

Menu for September 27th - October 3rd

Wow it was so hot this weekend, yuck! The niners lost again, I think my hope for a winning season is almost gone. We went to Mama Rombas for dinner on friday, we have never been there before and it was very good. I loved the arepas! I tried 2 new recipes last week, one was good and I will post it the other needs some things changed and we will try it again. The monday night game this week is Green Bay at Chicago, it should be a good game, when we think Chicago we think deep dish, which I would love to try to make someday but right now I don't have the energy, so I will order out. Have a great week!

Monday- Green Bay at Chicago, order BJ's Pizza
Tuesday- HH Lasagna, butter carrots
Wednesday- Pot Roast with Mashed Potatoes, Veggies and Gravy
Thursday- Beef Stir Fry with Noodles
Friday- Cheesy Chicken and Rice, broccoli
Saturday- Party
Sunday- Pork Chops, twice baked potatoes, peas


Dessert of the Week: Red Velvet Cupcakes

Menu for September 20th - September 26th

All back to normal this week, the cold is finally gone. Tuesday is Mike and I's 8 year anniversary, wow! I'm trying out 3 new recipes this week, hopefully they will be worth posting. Monday night is New Orleans @ San Francisco. San Francisco is hard for me because mainly they are known for seafood, which this house does not really like. So I had to go with what else they are known for sourdough bread! Also I have begun freezing and dehydrating peaches and nectarines to enjoy over the winter, they will be gone soon.

Monday- New Orleans @ San Francisco Sourdough Bacon Cheeseburger, cumin fries
Tuesday- Happy Anniversary to me!
Wednesday- Taco Biscuit Bake, green salad
Thursday- Pork and Beans, butter carrots
Friday- Easy Chicken and Rice, rolls
Saturday- Spaghetti and Meatballs, broccoli
Sunday- Mexican Sloppy Joe's, tater tots, fruit salad


Dessert of the Week: Kids make Chocolate Cake

Spicy Swiss Steak

Not that there is anything wrong with traditional swiss steak, it is just a little bland for me. So I came up with this, The prep is quick and it is very tasty. I serve it over rice.

Ingredients:
6 cube steaks or round steaks
1 packet taco seasoning
1 bell pepper, cut into chunks
1/2 onion, cut into chunks
1 can rotel
1 jalapeno, diced
1 can diced ortega chiles


Make It:
Lay all steaks out and season each side with taco seasoning. Mix the rest of the seasoning packet in a bowl with the other ingredients. Heat a skillet over medium high heat, spray with cooking spray, brown each steak on both sides. Spray inside of crock pot with cooking spray, spoon a small amount of the tomato mixture onto the bottom of the crock pot, just enough to cover the bottom. Place one piece of steak on mixture then spoon more on top of steak, continuing this process with all the steaks. Pour the rest of the mixture on top. Cover and cook on low for 6-8 hours or on high for 4 hours. Enjoy!