Friday, August 23, 2019

Happy Birthday to me and the Weekly Menu

I wasn't sure what to expect for life in my 60's but so far so good.  I made it through the first year and am looking forward to the next 9.

Image may contain: Wendy Klik, smiling, standing, sky and outdoor

Each year I try to experience or learn something new.  Last year I tried sky diving.  I am not sure what I will attempt this year.  I've already taken guitar, quilting, painting, cooking, lessons.  I have done scuba, ziplining, skydiving, and spelunking.   I have visited many new locations and look forward to visiting many more.   Perhaps this year I should plan something calmer....perhaps a cake decorating class....I am pretty bad with frosting LOL.

Today we are going to celebrate my birthday at Rob and Linda's Lakeport house.  It is right on the beach and this may be our last chance as they have decided to sell and make their permanent home in Arizona. 

Since they have everything already packed away, I am providing my own birthday dinner for everyone LOL.  Jessica and Julien are coming and bringing his folks who are visiting from France.  They are also bringing wine and cheese.  I have some leftover turkey filling that I used for tostadas that I'm going to warm up and serve with corn tortilla scoops as a snack.

So I'm starting the Weekly Menu on Friday (today) this week since last week when I made the menu I didn't realize I was cooking.

Saturday we have a retirement party to attend in the afternoon and then Amy, Jen, Lili and I are heading to Windsor, Canada for a Martina McBride concert so Frank and Marissa are on their own.

The rest of the week is busy each day but we should be having dinner at home for the most part. 

Fish Friday
BBQ Oysters with Butter Herb Wine Sauce
Fish Packets with Herb Compound Butter
Roasted Baby Potatoes
Garlic Toast
Peanut Butter and Chocolate Strudel

Saturday-Retirement Luncheon
Frank and Marissa on their own

Sunday
Roast Quail
Vegetable Rice Pilaf

Meatless Monday
Creamy Garlic and Spinach Pizza

Tuesday
Chicken Enchilada Rice Bake

Wednesday
Meatballs
Middle Eastern Potatoes
Steamed Broccoli

Thursday
Ham and Cheese Quiche with Potato Crust

Fish Friday
Shrimp Scampi over Angel Hair Pasta


Wednesday, August 21, 2019

Turkey Tostadas #FantasticalFoodFight

This meal, made in one pot and ready in less than half an hour is the perfect Taco Tuesday offering.  Made with ground turkey it is perfect when you are watching your red meat consumption.   It is chock full of nutritious legumes and vegetables.  A meal that you will enjoy serving as much as your kids enjoy eating it.


The contenders in Fantastical Food Fight this month are competing to see who makes the best meal in under 30 minutes..........

Tuesday, August 20, 2019

Home Sweet Home and The Weekly Menu

We had a lot of fun in California.  We arrived on Monday, rented a vehicle and drove to my brother's house where we were greeted by the whole family.



Tuesday we went ziplining and then had a whole slew of family and friends over for a BBQ.  Wednesday we spent at the beach and Thursday we met up with a couple of my blogging friends, Cam of Culinary Adventures with Camilla and Lori of Draceana Wines.  Thursday evening was a last hurrah with the family at my nephew Scott's house.


Friday morning, after my last walk with my niece, Natasha, and a wonderful breakfast made by my sister in love, Mary, we hit the road to head back south for a family wedding on Frank's side.

First order of business was meeting up with friends, Karen of Karen's Kitchen Stories, Tara of Tara's Mulitcultural Table and Lauren who used to blog over at Sew You Think You Can Cook.  While we enjoyed dinner and getting to know each other in person, Frank took Marissa to Redondo Beach and some shopping.

The following day we attended the wedding which was just lovely.  The Mass was wonderful, the reception was a blast.  We danced, drank and laughed the afternoon away.  The highlight for Marissa was getting a lesson on being a DJ.  Sunday was the Poprawiny or second wedding held at Frank's cousin's house.  This is a fun Polish Tradition where all the out of town guests are hosted for a second day of food and drink.  

Monday morning was spent with Frank's cousin Kay and her husband Chuck, the parents of the groom, before catching our flight home in the late afternoon.

Today will be spent catching up on the mail, doing laundry, paying bills and going to the grocers.  Vacation is over but I am always glad to be home.

Marissa starts Scuba Lessons on Thursday and then on Friday we are going to our friend's the Green's for dinner with Jessica, Julien, the Angel Face and Julien's parents who are visiting from France.

Therefore, this is a very short menu but I am happy to share it with you and will have a more complete menu for next week coming up soon.

Saturday
Wedding in California

Sunday 
Poprawiny

Monday
Airport Food

Taco Tuesday
Turkey Tostadas

Wednesday
Chicken Normandy
Egg Noodles
Green Beans

Thursday
Poor Man's Spaghetti

Friday
Out for Dinner at the Greens





Monday, August 19, 2019

Individual Pommes Anna #NationalPotatoDay

These individual serving size Pommes Anna are adorable.  They are buttery, garlicky and make a gorgeous presentation as a side dish to whatever you are cooking up.


Happy National Potato Day!


Sunday, August 18, 2019

Banana Split Pie #OurFamilyTable

Graham cracker crust with layers of chocolate, pineapple, strawberry ice cream, whipped topping, drizzled with more chocolate and topped with a cherry.



Life doesn't get much simpler or more delicious than this Banana Split Pie.  Easy to put together ahead of time and pull out after a fun family dinner on a hot summer night.  Our daughter, Jessica, snuck back into the freezer for a second serving later that evening.


Saturday, August 17, 2019

Watermelon Soup #SoupSaturdaySwappers

This delicious chilled soup is perfect for the first course eaten al fresco on a hot summer day.


The Soup Saturday Swappers are sharing Fruit Soups to enjoy for these dog days of summer........

Friday, August 16, 2019

Grilled Salmon Packets #FishFridayFoodies

Wild line caught salmon filet topped with a wild mushroom blend and surrounded by asparagus, wrapped in foil and grilled to perfection, topped with Japanese Ponzu Sauce.  A perfectly delicious and healthy dinner without any dirty pans.


The Fish Friday Foodies are visiting Japan today.........


Monday, August 12, 2019

Peach and Nectarine Cobbler #BakingBloggers

Sweet peaches and nectarines combine to make a wonderful base for the tender biscuits that top this cobbler.


We are baking with peaches and nectarines this month over at Baking Blogger.  Come join the fun.....

Sunday, August 11, 2019

Stone Fruit Salad #OurFamilyTable

August is National Peaches Month.  In this delicious salad you combine peaches with other seasonal stone fruits, almonds and celery.  Add some Greek yogurt dressing and you have a quick, easy and delicious side dish for your next picnic or bbq.


Join the Folks from the Our Dinner Table Group as we celebrate sweet, juicy, tree ripe Peaches.......

Saturday, August 10, 2019

Pinchos #EattheWorld

White meat chicken, tossed in adobo seasoning, grilled to juicy tenderness and drenched in barbecue sauce.  These skewers are called Pinchos and are common street food in Puerto Rico.


Join us as we Eat the World!!!

Exploring the Wines of New Zealand #WinePW

Are you familiar with wines from New Zealand?  I was not until this month when I was lucky enough to receive a sample from New Zealand Wine Growers.  All opinions and thoughts in this article are my own.


Welcome to Wine Pairing Weekend.......

Friday, August 9, 2019

Israeli Veggie Skewers #FarmersMarketWeek

Baby potatoes, eggplant, tomato, onion and beets grilled until tender and charred and then drizzled with a lemon, garlic and rosemary dressing.


This is the final day of Farmer's Market Week.......

Thursday, August 8, 2019

Grilled Steaks with Mango and Jalapeno #ImprovCookingChallenge

Juicy, delicious T-Bone steaks, grilled to perfection and topped with a salad of Mango, Jalapeno and Macadamia Nuts.  So good!!


Welcome to the Improv Cooking Challenge.......

Wednesday, August 7, 2019

Turkey Burgers #FoodieExtravaganza

If you stay away from turkey burgers because you are afraid they will be dry and tasteless, fear no more.  This burger may actually beat out beef to become one of your favorites.


It is National Sandwich Month..........

Tuesday, August 6, 2019

Caprese Burgers #FarmersMarketWeek

Farm fresh mixture of grass fed beef and bulk Italian Sausage, formed into a patty, grilled to perfection and placed on a toasted bun that has been spread with homemade basil pesto.  Top with freshly picked tomato, fresh mozzarella cheese and a sprinkling of additional basil.  This is a burger that will haunt your memory until you make it again.


Welcome to Day 2 of Farmer's Market Week........

Monday, August 5, 2019

Help! I have no meal plan dinner and the Weekly Menu

What to do when you failed to work on your Weekly Menu as scheduled, it is nearing 6 pm and you have no idea what to make?  This is the quandary in which I found myself tonight.

First I thought to make a quick stir fry but when I went into the freezer to look for shrimp I was disappointed.  However I did find a package of stew meat, frozen solid.  Luckily I have an instant pot and this recipe for Instant Pot Goulash was created.



While the instant pot did it's work I decided I better get a Weekly Menu planned so this doesn't happen again tomorrow night.  Normally I plan and post my Menu on Saturdays but this past Friday knocked us for a loop when Frank had to have emergency surgery and needed to go for his post op check at the office located quite a distance from us.  This meant a 3 hr. round trip plus the time spent in the office.

When we got home Saturday, I threw together BLT's and Corn on the Cob.  Sunday, John and our friend, Gary went to pick up the new grill we bought before the emergency surgery.  When they returned with the grill we had Kirsten and Gary's wife, Jackie, come over and threw some burgers on.

Today was another Dr. appt. when we got home, the Teen wanted to go shopping so back into the car I went.  When I got home the second time I was faced with the dilemma as described above.  So I got to work and here is the Weekly Menu for the rest of the week.

Saturday
BLT sandwiches
Corn on the Cob

Sunday
Grilled Burgers
Kale slaw
Potato Salad
Baked Beans

Monday
Instant Pot Goulash

Taco Tuesday
Turkey Tostadas

Wednesday
Pinchos
Beans and Rice

Thursday
Tea Brined Pork Loin
Mashed potatoes
Pickled Cabbage and Apples

Friday
BBQ Pork Sandwiches (using leftover pork roast)





instant pot, pasta, #goulash, #beef, #onions, #tomatoes
Entrees, Beef, Pasta, Instant Pot,
American
Yield: 4 servings
Author:

Instant Pot Goulash

prep time: 5 Mcook time: 60 Mtotal time: 65 M
Perfect for those nights when you forgot to plan dinner. Frozen stew meat, canned tomatoes and chiles, onion and Italian herbs go into the Instant Pot to make the base for this easy and delicious Goulash. You will be sitting down to dinner in one hour.

ingredients:

  • 1 lb. stew meat, can be frozen
  • 1 onion, diced
  • 1 (28 oz) can diced tomatoes with chiles
  • 1 t. dried Italian Seasoning
  • salt and pepper, to taste
  • 1/2 lb. pasta of choice, cooked per package directions
  • Parmesan cheese

instructions:

How to cook Instant Pot Goulash

  1. Place the stew meat, tomatoes with chiles, onion and seasoning into an Instant Pot.  Make sure the vent is closed and press the automatic meats/stew button.  The timer should set automatically to high pressure for 60 seconds. 
  2. When done, allow the pressure to go down for 10 minutes before using the quick release method.  Stir the pasta into the goulash, coating the noodles and breaking up the meat.  
  3. Serve sprinkled with Parmesan cheese, if desired.
Calories
334.61
Fat (grams)
8.85
Sat. Fat (grams)
3.50
Carbs (grams)
22.86
Fiber (grams)
2.52
Net carbs
20.34
Sugar (grams)
3.24
Protein (grams)
41.33
Sodium (milligrams)
229.40
Cholesterol (grams)
113.34
Created using The Recipes Generator

Blaukraut #FarmersMarketWeek

Fermenting is a great way to preserve some of the fresh bounty at the Farmer's Markets this time of year.  I made up a batch of this Blaukraut using red cabbage, onion and apple.


After about 10 days it was ready to be served alongside grilled Bratwurst.  The second jar will be great this winter, put into the crockpot with sausage for a one pot meal.

Sunday, August 4, 2019

Cupcake Cones #OurFamilyTable

Delight your youngsters when they return home from the first day of school by surprising them with these fun and tasty cupcake cones.



Dark chocolate cupcakes baked in a wafer cone and topped with whipped cream and sprinkles.  What a great way to celebrate the first day of school.

Saturday, August 3, 2019

Caramelized Onion and Bacon Pizza with a Terlano Pinot Bianco #ItalianFWT

This delicious Caramelized Onion and Mushroom Pizza was a wonderful pairing for the Pinot Bianco from Terlano.


It's time for Italian Food Wine and Travel.  Come and see where we are off to today.......

Friday, August 2, 2019

Rainbow Sprinkle Pancakes #BacktoSchoolTreats

I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.

Delight your youngsters (and not so youngsters) with these fun and filling pancakes studded with sprinkles all the colors of the rainbow.


This is my final offering for #BacktoSchoolTreats week......

Thursday, August 1, 2019

Almond Shortbread Skillet #BacktoSchoolTreats

I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.

This is the easiest and most delicious shortbread recipe ever!!!  Tender cookie flavored with almond paste and topped with sliced almonds, the cookie melts in your mouth and the almonds lend a crunchy texture.


Your kids will be thrilled to come home to a slice of this delicious skillet cookie or to open their lunchbox and find a slice alongside their sandwich and fruit.
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