Weekly Menu - February 7, 2016

Hi everyone!

I have been feeling rut-like lately in the kitchen. Life is just really crazy - lots of travel, a new dog, schedule juggling. Sharing menus might help me feel inspired again! I'm in Seattle Wednesday and Thursday night of this week, come back on Friday afternoon. The below menu is something that Will can even handle!

Sunday: Will made chili - the old standby at our house is PW's Frito Pie Chili recipe This is the foundation of mine as well but I've  modified over the years.

Monday: Order in. Since I was in Houston over the weekend, I'm not having Peapod delivered until tonight. The cupboards are bare.

Tuesday: Italian Sausage + Turkey Bolognese Sauce. Will and I eat it over veggies, girls over pasta.

Wednesday: Sausage and White Bean Cassoulet

Thursday: Leftovers

Friday: Will and I are going out with friends to Table Donkey and Stick. Girls will eat Mac and Cheese probably :)

Saturday: Brisket! I make this in the slow cooker with a bunch of quartered onions, salt, pepper, garlic powder, and liquid smoke. Makes so much that we have leftovers for days.

Please share your menus!! I'm kind of over ground beef/turkey. I've made Bolognese and/or Chili every week all winter long and could use a break from those two dishes!

What are yall up to?? xo

Week 40 Menu

Hi everyone! Hope yall had a good weekend. We had a really great time. Friday night we did a movie + pizza night. We watched The Nightmare Before Christmas and the girls loved it. We ate pizza on the floor while watching the movie. They were riveted. Scared at times, but nothing too bad.

Saturday we had Bubbles and ballet class, then went to a deli to get sandwiches and matzo ball soup. The girls also got haircuts.

Sunday we went to Ikea to look at kitchen layouts and then to Fall Fest at Amelia's school. Bouncy Houses, huge slides, face painting and ice cream. It was a great time - below was the post-fun bathtime.

Here's what we have going on this week:

Sunday: Brisket, veggies, and beans. Dad sent these beans- they were sooo good.
Monday: Shrimp Scampi
Tuesday: Korean Beef with rice and broccoli
Wednesday: Leftovers
Thursday: Braised French Onion Chicken
Friday: Out

What do you have going on? xo

Week 31 menu @ The Mirshaks

Hi everyone, hope you had a good weekend! We had Will's dad visiting. He took the girls to the zoo on Saturday and Will and I went to a movie. We saw A Man Most Wanted. Really good and Philip Seymour Hoffman's last movie.

I have a few work outings this week, so I did a ton of cooking over the weekend to have leftovers for Will and the girls. Below is what we have going on:

Saturday: Moroccan chicken with couscous and caprese salad
Sunday: Spaghetti and bolognese sauce. I generally wing this recipe.
Monday: White Boy tacos
Tuesday: Leftovers for the family; I'm going to Embeya
Wednesday: Lou's Chicken Marbella 
Thursday: Leftovers for the family; I'm going to Nico Osteria
Friday: Garlic Butter Shrimp and Quinoa
Saturday: Out with Eli and Sal who are visiting from Minneapolis!! I'll be making a reservation soon.

What are yall up to??

xo

Week 6 2014 Menu

We had a super successful game night on Saturday night! It got sloppy pretty fast and we spent our hangover on Sunday at Target letting the girls create mass chaos. We're such good parents. I think this was the first time that both Will and I were nursing hangovers at the same time. All in all it didn't go too bad. Bars were 100% lowered- Amelia watched Brave two times in a row while Annelise napped and Will and I lay motionless on the bed.

This week I'm not feeling too ambitious on the menu. I have to start training for the half marathon, and I'm pretty sure I agreed to running the Chicago marathon in my drunk state on Saturday. Need to figure out how to get out of that one...

Sunday: Leftovers
Monday: Roasted Red Pepper Pasta with roasted broccoli
Tuesday: Slow Cooker Asian Chicken Wraps
Wednesday: Creamy Chicken Quinoa and Broccoli
Thursday: Meatballs and Mashed Potatoes
Friday: V-Day. Will's getting oysters and we're drinking champagne when the girls are asleep. Low key :)
Saturday: Sausage Pasta Bake

Lou, I'm going to try the Chicken Marbella next week!

What do yall have going on?

xo

Weekly Menu- 7.13.13

Heyyy! I speak to all of yall on the regular so I know it's been a crazy crazy few months for all of us. I wanted to send out a quick list of what we have going on this week. We've been cooking consistently with the exception of the monthly pizza run and random ordering in. With the new job, I want to get in the habit of bringing my lunch in at least 3 times a week. With that in mind... here's this week!

Sunday: Dill Salmon with couscous (woot Lou!) with roasted broccoli
Monday: Poblano and Mushroom tacos (woot Beth!)
Tuesday: Braised French Onion Chicken with french bread
Wednesday: Shrimp in red salsa
Thursday: Leftovers
Friday: Probably order in because Will has class and...
Saturday-Sunday: We're off to the Hassberger's lake house! I'll make some banana bread or pound cake since we'll be arriving early Saturday morning.

Lunches: sandwiches, this salad, and possible leftovers.

What have yall been doing? Anything interesting and new?

Homemade Orechiette

I tried this yesterday, and it was so fun and delicious!  It is a pretty hearty pasta. I served it with a sherry cream sauce and broccoli, which was great! Next time, I want to try it with sun dried tomatoes, pine nuts, olive oil, and fresh parmesan. A few tips: the thinner/ smaller you shape the pasta the better, and they only takes 2-3 mins to cook in bowling water. Enjoy!

Martha Stewart's Step-by-Step Orechiette

Updated: Chicken Sausage Pasta Bake

This chicken sausage pasta bake has been in the rotation for years. I honestly don't remember where the recipe came from or when we first made it. A google search led me to this Ra-Ray recipe which could be it. As I've mentioned before, it's one of our trusted go-tos and it makes so much, the leftovers are great to have around. 


Because of the busy week I wanted something super easy, and I realized I had on hand all the ingredients for the Chicken Sausage Pasta Bake, except for the ricotta. I did have goat cheese leftover from a long time (I'm to embarrassed to say how long ago, but the expiration date was still good!!). It was so much better with goat cheese. It turned it into something different, and a little high brow, even? If casseroles can be high brow.... Whatever I love casseroles. Just keep me away from the mega-Walmarts if that's where my love of the casseroles will take me. They're just so good. So go make yo'self some. 


PS- HAPPY BETHDAY EVE!!!


Below again is the recipe and I've added in the goat cheese substitution. 


* One onion, chopped
* One bell pepper, chopped (I use green bc they're more nutritious, but red are sweeter)
* One package of chicken sausage like Aidelle's, cut into bite size pieces
* One can of diced tomatoes (I use the kind with peppers)
* Red pepper flakes, to taste (I use a lot)
* Ricotta cheese, approx 1/2 cup OR 1 package of crumbled goat cheese
* One package of short pasta like Fusili
* Parmesan cheese for topping

- Preheat oven to Broil
- Put water to boil and cook pasta per packaging instructions to al dente
- Saute onion and bell peppers until soft
- Add chicken sausage. Cook until heated through
- Add in tomatoes and red pepper flakes and stir to heat through
- Add in ricotta/goat cheese and stir to combine
- Prep baking dish with cooking spray
- Pour in al dente pasta, then cover with the sausage/tomato/cheese mixture, and top off with parmesan cheese
- Broil uncovered for 10 minutes

Basil Spaghetti with Broiled Tomatoes

This is a great new recipe that i made the other night. It was very simple, easy and delicious!

Ingredients:
12 ounces of spaghetti noodles
3 large beefsteak tomatoes (cut into 4 think slices)
3 table spoons of olive oil, plus more for baking sheet
8 ounces of fresh mozzarella (grated)
1/4 cup of grated parmesan, plus more for serving
2 cloves of garlic (chopped)
1/2 teaspoon of crushed red pepper
3/4 cup torn basil leaves, plus more for serving
salt and pepper

• Heat broiler.
  
• Cook past according to package directions; drain and return to pot.
  
• Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with salt and pepper. Sprinkle the mozzarella and parmesan evenly on the tomato slices. Broil until cheese is bubbly and golden, usually about 3 to 5 minutes.
  
• Add garlic, oil, basil, salt, pepper, and red pepper flakes to pasta. Toss to combine. Serve with the tomatoes, additional basil and shaved parmesan.
• Enjoy!
  

Spicy Spaghetti Meat Sauce

THIS IS THE BEST SPAGHETTI SAUCE EVER!
* 2 lbs. spicy Italian sausage (Central Market & Whole Foods sell turkey version for a healthier option than pork... but pork tastes better)
* 1 onion, diced
* 3 -4 garlic cloves, minced
* 2 cups diced tomatoes
* 2 cans tomato paste
* 2 cans tomato sauce
* 2 cups water
* 3 teaspoons basil
* 2 teaspoons dried parsley flakes
* 1 1/2 teaspoons brown sugar
* 1/4-1/2 teaspoon crushed red pepper flakes
* 1/4 cup red wine
* Salt & Pepper to taste

1. Brown sausage, breaking up as you stir.
2. Add onions until softened.
3. Add garlic, tomatoes, tomato paste, tomato sauce and water.
4. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
5. Stir and barely bring to a boil.
6. Stir in red wine.
7. Simmer on low for 1 hr.

Another Audible + Recipe Mashup: Roasted Chicken Piccata

Pulled another audible with a recipe that wasn't in the menu list for the week- that's ok right? I'm crazy like that.

Despite the craziness, I LOVED how this recipe turned out. It was a mashup of traditional chicken piccata (all the same ingredients) and the chicken tarragon I made a few weeks ago. For some reason, I wasn't in the mood to saute the chicken breasts on the skillet. I wanted to throw it in the oven and not have to babysit it. Also, I loved the method of making the sauce for the chicken tarragon, so I took a little bit from that recipe, transferred it into this recipe.... no bigs. It was awesome! Below is what I did:

[Imagine a beautiful picture of a roasted chicken breast, lightly dotted with capers and a lemon sauce, gently nestled in a bed of whole wheat linguine. I need to work on my food photo skills.]

* 3 Chicken Breasts with skin on (it's my new obsession- it's still chicken breast, so totally heart healthy, but roasting the chicken gives you the awesome skin that isn't that bad for you. Do skinless if it gives you the heebs.)
* Dijon Mustard
* S&P
* A couple of tbsp of butter (2-ish)
* 1/2 Shallot, minced
* 1 garlic clove, minced (or more if you feel like it)
* A couple of tbsp of flour (2-ish)
* 1 C of chicken stock
* 1 lemon
* Capers

- Set oven to 425*. Put chicken breasts on roasting rack and coat with dijon mustard. Sprinkle with s&p.
- Roast chicken for 45 minutes (approximately. If you have a thermometer - cook until the breast's internal temp reads 170*)
- When you have about 15 minutes left on the chicken: Melt butter in a skillet, add in minced shallots and garlic and cook for about 30 secs. Add flour and whisk until all combined and pasty (you've made a roux! go you!)
- Slowly add chicken stock and continue to whisk feverishly
- Add the juice of one lemon (start with 1/2, if you love it, add in the other half), throw in the capers (as many as you like. I like it capery)
- Add s&p to taste.
- Now, the chicken is hopefully done by now- Place the chicken chests (haha) onto your plate or serving platter BUT add the pan drippings into the sauce on the skillet. This is magical. Stir to combine.
- Pour the sauce over the chicken chests and serve with pasta or rice.

Pulled an Audible: Chicken Sausage Pasta Bake

This wasn't at all in my menu for this week, but it also is one of our standard go-tos. If I ever mention it to Will as an option for dinner, he chooses this above all others, every time. I love it too because it's super easy and forgiving with substitutions. The leftovers are also great for days afterwards.

Like most recipes, I sort of wing it. To be honest, I don't even remember where I got the original recipe. Last night for instance, I had no ricotta, so I used cottage cheese.  Below is the general outline I follow:

* One onion, chopped
* One bell pepper, chopped (I use green bc they're more nutritious, but red are sweeter)
* One package of chicken sausage like Aidelle's, cut into bite size pieces
* One can of diced tomatoes (I use the kind with peppers)
* Red pepper flakes, to taste (I use a lot)
* Ricotta cheese, approx 1/2 cup
* One package of cooked short pasta like Fusili
* Parmesan cheese for topping

- Preheat oven to Broil
- Put water to boil and cook pasta per packaging instructions to al dente
- Saute onion and bell peppers until soft
- Add chicken sausage. Cook until heated through
- Add in tomatoes and red pepper flakes and stir to heat through
- Add in ricotta and stir to combine
- Prep baking dish with cooking spray
- Pour in al dente pasta, then cover with the sausage/tomato/cheese mixture, and top off with parmesan cheese
- Broil uncovered for 10 minutes

TA-DA!

Talerine Turkey Casserole Recipe Review

I love casseroles. They make me feel cozy and the leftovers are always bomb and feed me throughout the week. This one in particular appealed to me because I love egg noodles and corn and mushrooms and I swapped out the ground beef for ground turkey to make it healthier (says the girl who ate the majority of Betty Crocker cake over the course of two days).

But I think therein lies the problem. I really liked this casserole, and I liked it even more as leftovers last night. It just wasn't quite what I expected, and I think my attempts to make it healthier took too much away from it. Here's what it should have looked like:

Talerine Beef Casserole from Simply Recipes

That to me looks like homemade Hamburger Helper. And the chubby midwestern housewife in me LOVES Hamburger Helper. And Rice-A-Roni and ramen noodles and Lean Pockets (Louise!).

What I did was:

- Swapped in ground turkey
- Didn't use the 1lb (!) of cheddar cheese that the recipe called for. Used only a bit of Parmesan cheese instead.

So what I got, really, was an interesting turkey ragu with corn and mushrooms and olives and noodles. Don't get me wrong- baked pasta of any kind is delicious, and this was delicious and healthy ( I used multigrain egg noodles also). But Hamburger Helper it was not.

Perhaps it's unfair to review the recipe for what I thought it should be when I knew I was making those substitutions all along. And maybe one day I'll actually make it with the beef and cheddar. As it was it- it was totally delicious, but I can't stay that I'd go through the effort of making it again. Not in that way at least. Next time I make spaghetti and meat sauce- I'll add the corn and olives because it did add a fun sweet and tangy element that most pasta sauces don't have.

It's sort of weird to write a review of a recipe that I didn't love. It's almost like 'what's the point of sharing??' But I figured it was worth sharing because it is a delicious recipe just not what I expected. And also, sometimes the attempt to make a recipe healthier just isn't worth it.