Wordless Wednesday

I can't believe my baby boy is one!!! Time really does fly. For his birthday we took a mini-vacay and had a great time.  

Eating Roasted Marsmallows by the Fire Pit

Sleeping at Sea World

The Birthday Boy

Dinner at Bongos

Us!

Weekly Menu

I am looking forward to some breakfast for dinner on Monday.  I love pancakes!!!  I also won't be cooking this weekend since we are going out of town to celebrate Roman's first birthday. I can't believe my baby is turning one! 

Sunday: Butter Marsala Chicken

Monday: Pumpkin Pancakes

Tuesday:Orange Chicken over brown rice

Wednesday: Lasagna Bowl

Thursday: Chicken Taco Soup

Friday: Leftovers

Saturday: Out of Town

Weekly Menu

I will be making all new recipes this week and looking forward to it!  

Sunday: Sliced Steak with Parsley Caper Sauce and Broiled Tomates with Bacon Bit Breadcrumbs

Monday: Sausage Cacciatore

Tuesday:  Roast Beef Sandwich

Wednesday: Chicken and banana fried rice

Thursday: Pork cutlets and Brown Buttered Gnocchi

Friday: Kale Walnut Pesto Pasta 

Saturday: Apple, Cheddar and Bacon Monte Cristo

Mini Meatloaves with Dates

My husband LOVES meatloaf.  I am so happy how this recipe came out.  It was delicious!  I have already made it twice. Enjoy!!!




Directions:
1/2 cup pitted dried chopped dates
1/2 cup quick serving oatmeal
1 pound ground beef
1 onion, finely chopped
3 slices cooked bacon, chopped
2 eggs lightly beaten
1 tablespoon worcestershire sauce
1 tablespoon balsamic vinegar
1/4 cup ketchup
1/4 cup maple syrup

Ingredients:
1. Postion rack on the top third of the oven and preheat to 375 degrees. In a bowl, combine the dates and oatmeal. Mix in the beef. Mix in the chopped onion, bacon, eggs, worcestershire and vinegar. season with salt and pepper. Divide into 4 mounds and, on  a baking sheet, shape into loaves. Place on the upper rack and bake for 45 minutes.
2. Meanwhile mix the ketchup and syrup.  Five minutes before meatloaf is done, pour ketchup and syrup mixture over loaves and bake the remaining 5 minutes.

Pasta with Squash and Brown Butter

I have been incorporated one to two vegetarian meals a week to our menu.  I am LOVING it and the boys are eating more veggies.  It is a win win at our house!  I have made this recipe twice.  It is now one of my husband's favorites. Enjoy!!!




Ingredients:
One 3 pound butternut squash - peeled, seeded and cut into 1/2 inch cubes
1 onion, chopped
2.5 tablespoons extra-virgin olive oil
Salt and pepper
2/3 pound lasagna noodles, broken into pieces
4 tablespoons butter
1 teaspoon fresh lemon juice
1/2 cup grated parmigiano reggiano cheese
3 tablespoons pine nuts

Directions:
1. Preheat oven to 400 degrees. In a large bowl, toss the squash, onion, and olive oil; season with salt and pepper. Place on baking sheet and roast until the squash is tender, about 30 minutes.

2. Meanwhile, in al large pot of boiling, salted water, cook the pasta until al dente; drain and transfer to a large bowl.

3. In a small skillet, melt the butter over medium heat and cook, stirring occasionally, until golden, about 7 minutes. Stir in the lemon juice.

4. Add the roasted squash, brown butter and 1/3 cup parmigiano reggiano cheese to the pasta and toss; season with salt and pepper. Top with the pine nuts and remaining cheese.


Adapted from Everyday with Rachael Ray Magazine

Thanksgiving Menu

I am so excited about Thanksgiving.  It is so nice to spend time with family and enjoy good food.  Here is what I have planned to make.  Enjoy!!!

Drinks
Sparkling Sangria


Appetizers
Cream cheese with red pepper jam
Brie with caramelized walnuts and fig preserves

Main Course
Turkey and gravy....of course

Side Dishes
Best Ever Green Bean Casserole
Mamas Fried Cream Corn
Perfect Cranberry Sauce
Sweet Potato Souffle
Slow Cooker Stuffing
Rolls

Dessert
Mini Cheesecakes
Pumpkin Pie

Sundried Tomato Pasta Salad

I made this to take to a friends house and it came out so yummy!  I am not an olive fan but really liked Kalamata olives.  This was so easy to make.  I am craving it now.  I think I may have to make it this weekend.  Enjoy!!! 

Ingredients:


Dressing Ingredients:
1 jar Sundried Tomatoes (7 Oz.)
4 cloves Garlic
3 Tablespoons Red Wine Vinegar
1 cup Extra Virgin Olive Oil
Salt And Pepper, to taste

Salad:
16 ounces, weight Corkscrew Pasta
1 jar Kalamata Or Assorted Olives
1 pint Ripe Cherry Tomatoes (cut In Halves)
10 leaves Basil (10-15 Leaves), Chopped Or Julienne
1-½ cup Parmesan Cheese, Freshly Grated

Instructions:

Dressing:

In a blender combine sundried tomatoes, garlic , salt, pepper and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil until mixed together.

Pasta:

Cook pasta according to package directions. 

Drain and rinse with cold water until no longer hot.

Pour 2/3 of the dressing over the pasta. Add olives and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking. olives and toss together. 

From The Pioneer Woman