Menu for January 10th - January 16th

Well it is a new year and I have a beautiful baby girl. So far she is perfect, if she wasn't I don't think I would be able to be blogging again. I'm very glad to not be pregnant anymore, and I have most of my motivation back. I have been doing this for over a year and even though I hit creative walls, I still love to do it. Hope somebody else enjoys it too. Cheers to a great new year!


Monday- Jambalaya, green salad
Tuesday- Chili Beans and Cornbread Muffins, pearsauce
Wednesday- New York Steak, baked potatoes, butter carrots
Thursday- Baked Chicken, stuffing, broccoli
Friday- Pizza
Saturday- Birthday Party
Sunday- Stuffed Shells, garlic bread, caesar salad

Dessert of the Week: Creamy Chocolate Cream Pie

Menu for December 6th - December 12th

So I know I have been slacking on posting again, some weeks go by so fast I don't even know where they go. With baby number four almost here and maintaining the other three my cooking is becoming much more simple. I love Christmas time, we have already begun test runs on cookies for this year. Since pregnancy is ruling my brain, they will all be chocolate and peanut butter, thats just what sounds good to me. The game this week is in New England so I did not try to find a popular food or dish for there, just did not feel like it. It should be a good game to watch though. My kids have declared that fridays should be pizza day, so every friday for the most part we will have some kind of pizza. At least they eat it without complaint and it gives them something to look forward to after a week of school. They are both doing so well they deserve what they like. I'm still trying lots of new recipes so as usual I will try to post the good ones.

Monday- Chicken Enchiladas, green salad
Tuesday- Steak and Tater Soup, crescent rolls
Wednesday- Creamy Chicken Penne, peas
Thursday- Chili Beans and Cornbread
Friday- Pizza
Saturday- Chicken Enchilada Suizas, butter carrots
Sunday- Guacamole Pork Burger, fries

Dessert of the Week: Dark Chocolate Chip and Walnut Cookie, Peanut Butter Chip Cookies

Cincinnati Chili

When I started making foods to go with the towns the football games are in, Cincinnati Chili was something I was wanting to try. Last year there was not a game there so I did not get to make it. So when I saw the schedule for this year I was excited that I would finally get to try it. Cincinnati chili is flavored with a different spice mix than normal chili, it has allspice, cinnamon and cloves. When I read the recipe I was a little worried that it would not taste good, but I made it anyways. Of course the kids hardly ever like anything new, so they did not like it, but i'm glad we tried it. Typically it served over spaghetti noodles with chili toppings like cheddar cheese and onions. You want it to be runny like a spaghetti sauce, not thick like a chili. Also it has to refrigerate overnight.

Ingredients:
2 pounds ground beef
2 cans tomato sauce(16 ounces total)
1 onion, chopped
21 ounces beef broth
3 tablespoons chili powder
2 tablespoons paprika
2 tablespoons apple cider vinegar
1 teaspoon cinnamon
1 teaspoon cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 ounce unsweetened chocolate


Make It:
Heat a large pot over medium heat, add meat to pan. Stir and brown, breaking up the meat with the spoon as it cooks. Once meat is browned, drain off almost all of the fat, add onions to pan. Cook until the onions are tender, about 5 minutes. Add all seasonings, tomato sauce, chocolate and broth to pot, stir to combine. Bring to a boil, lower heat, cover and simmer for 2 hours, stirring occasionally. Remove from heat, allow to cool and refrigerate overnight. Reheat over medium heat and enjoy over spaghetti noodles topped with cheese, onions, sour cream and even add kidney beans if you like.

Menu for November 8th - November 14th

Just a normal week for us. I'm trying to start planning for the arrival of our new little bundle, she will be here before I know it. I'm starting to uncomfortable almost all the time so thats fun. I know I have lots to do but would really prefer to just sit on the couch and eat. I think the weather might start to get cold and i'm very excited, I enjoy cooking a lot more in the winter. More casseroles and soups! Also I found a wonderful website that has lots of football recipes so I will be trying out some of those and posting the good ones. The menu this week has 3 new recipes and Kili's favorite tacos!


Monday- Pittsburgh @ Cincinnati, Cincinnati Chili over spaghetti, green salad
Tuesday- Tacos, apple slices
Wednesday- Roasted Pork Tenderloin with sweet potato fries, celery and onion
Thursday- Ravioli Soup, cesar salad
Friday- pizza
Saturday- Roast Chicken with Pan Gravy, twice baked potato, broccoli
Sunday- Stuffed Bell Peppers, Cheese Bread, fruit salad


Dessert of the Week: Peanut Butter Cookies

Chipotle Pork Burger

So after doing some research I discovered that Indiana's biggest crop is corn and they are known for a huge pork tenderloin sandwich. Even though the sandwich sounded good I decided to roll with a twist and make this spicy pork burger. I found the original recipe online but of course changed it for our tastes. This was so good! I will be doing lots of pork burgers from now on!


Ingredients:
1 pound ground pork
2 chopped chipotle peppers
4 slices Monterey jack cheese
4 hamburger buns
1 avocado
3 tablespoons fire roasted tomatillo salsa
1/4 cup cilantro leaves
salt and pepper


Make It:
In a bowl mix together pork, chipotles and salt and pepper. Once combined form into four patties, set on a plate and place in the refrigerator. Heat oven to 400 degrees. In a small bowl mush avocado with a fork, then stir in salsa and cilantro leaves. Heat a cast iron skillet over medium high heat. Lay cheese slices out so they get warm, tis helps them melt faster. Put patties in skillet and cook four minutes per side, place whole skillet in oven for 6 minutes. Put cheese on patties, leave in oven until cheese is melted. Toast buns in oven. Serve one patty on each bun, topped with 2 tablespoons of the avocado salsa. Enjoy!

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!