Monday's we eat dinner at Jason's parents. So I lucked out of planning a meal that day! Whoop Whoop some days you just can't do it. But luckily I did get the recipe for Mama K's Spicy Noodle Dish...and its spicy baby. I'll be cooking this at some point in the future and listing the recipe with pictures.
Tuesday's Dinner was Smoky Pork chops and you can thank the Crock Pot Girls for that one. While it cooked at my job (Cant leave my crock pot on at home...dogs need I say more) I had a majority of my coworkers starving and angry by the end of the day. When Jason dug in I got two thumbs up that I needed to make this again. I served it with Mac & Cheese & Garlic bread. Pretty Close run for first place on this weeks menu. Below is their final product with ingredients and directions. I was starving from the aroma so I ate mine before I could even think about a picture.
- 4 bone-in pork chops
- 1/2 tsp salt
- 1/2 cup packed brown sugar
- 1/4 tsp pepper
- 1 tsp garlic powder
- 2 tsp light pure canola oil
- 2 cups ketchup
- 1 tsp Liquid Smoke
In a skillet, warm the canola oil. Sprinkle both sides of pork chops with salt, pepper, and garlic powder. Combine the ketchup, liquid smoke, and brown sugar and stir until smooth. Pour half of that mixture into a 3 qt crock pot. Place the pork chops into the crock pot and cover with the rest of the sauce. Cover and cook on low for 5 1/2 hours until pork chops are tender.
Wednesday's Dinner was at Bucca, we went out and celebrated my grandmothers 81st Birthday.
We of course started with their Chopped Antipasto Salad its a mixture of red onions, pepperoncini peppers, cucumbers, Roma tomatoes, provolone, feta and Gorgonzola with mixed lettuce in their signature Italian vinaigrette dressing. That is a must every time we dine there.
For the main course we decided on two different pastas. First was my new favorite the Penne San Remo, white chicken breast, artichoke hearts, sun-dried tomatoes & peas in a white wine cream sauce.
My mother's and sister's favorite was the Shrimp Florentine, garlic shrimp, Roma tomatoes and spinach with linguine tossed in a garlic butter sauce.
We of course started with their Chopped Antipasto Salad its a mixture of red onions, pepperoncini peppers, cucumbers, Roma tomatoes, provolone, feta and Gorgonzola with mixed lettuce in their signature Italian vinaigrette dressing. That is a must every time we dine there.
For the main course we decided on two different pastas. First was my new favorite the Penne San Remo, white chicken breast, artichoke hearts, sun-dried tomatoes & peas in a white wine cream sauce.
My mother's and sister's favorite was the Shrimp Florentine, garlic shrimp, Roma tomatoes and spinach with linguine tossed in a garlic butter sauce.
Thursday's Dinner was Chic fil'a. Hey when your husbands turns off the water and you're not able to cook anything, you have to improvise.)
Friday's dinner was very special because it was V-Day. I'm talking T-Bone Steaks, Asparagus's, and a Home Made Berry Cobbler. We of course cooked the steaks on the grill with some Montreal Steak seasoning. The Asparagus is a different story, I normally bake those but this time I tried something different.
Butter-Glazed Asparagus
Ingredients:
- 1/2 cup Swanson Chicken Broth or Vegetable Broth
- 2 Pounds Asparagus, Trimmed
- 6 Tablespoons Butter
Directions:
- Heat the broth in a 12 inch skillet over high heat to a boil. Add the asparagus and cook for 2 minutes. Add the butter
- Reduce the heat to medium. Cook for 5 minutes or until the liquid thicken and the asparagus are tender-crisp
- Serve and enjoy the look of joy on your husbands face as you blew his mind.
Triple-Berry Cobbler
Ingredients
Directions
- In a medium bowl, stir together flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine eggs, oil, and milk. Add egg mixture all at once to flour mixture. Stir just until moistened. Set aside.
- In a large saucepan, combine blueberries, raspberries, blackberries, 1 cup sugar, the water, and tapioca. Bring to boiling. Pour hot fruit mixture into a 3 1/2- or 4-quart slow cooker. Immediately spoon the batter over fruit mixture.
- Cover and cook on high-heat setting for 1 3/4 to 2 hours or until a toothpick inserted into the center of the topper comes out clean.
- Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 1 hour to cool slightly. To serve, spoon warm cobbler into dessert dishes. If desired, top with ice cream.
Saturday's Dinner was too embarrassing for me to even tell you about it.
Sunday's Dinner we Jaegerschnitzel with Mushroom Sauce & a Salad (SHH don't tell Jason it had mushrooms. This is a very well known German recipe, and since my Grandmother on my fathers side is from there, I got to learn all the dishes. It takes alot of patience and practice, but you eventually get it down to a science. Ellen's sauerkraut is to die for.
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