StoneGable is in seasonal transition. Like the weather, sometimes it is still late summer and sometimes it is eary fall. My tomatoes are growing and need to be harvested, and my pumpkins are begging me to pick them as well. I think the combo in a harvest basket is a hoot! They look a little silly together. But that is how it is now.
I am in the middle of seasonal decor too! It is usually a few day process to transfer from one season to the next at StoneGable. So my geraniums will be hanging out with the gourds for a couple of days. Things around here look a little odd! Thank goodness I 'm not expecting company!
StoneGable is in seasonal culinaryl transition too! Garden tomatoes, salads and comfort food. Good eats on the menu this week. Check out the killer fajitas... I promise you rave reviews!
Recipe: Spaghetti Fritatta
Oh how I love a good noodle omelet!!! So when I saw this recipe for a Spaghetti Fritatta I knew it would be on the menu! This scrumptious recipe comes from one very upscale and delicious blog.,One Perfect Bite. And everything on that blog is... perfect! Click HERE for this great recipe.
Recipe: Killer Fajita's
This is a StoneGable "top 10 best" recipe!
Recipe, photos and how-to's on foodie friday post!
Wednesday: Slow Cooker Day
Beef and More Beef Barley Soup
Homemade Beer Bread
Recipe: Beef and More Beef Barley Soup
This is a repeat. My family loved this hearty soup, so I am making an encore dish! Great taste and the leftovers will be taken as a stick-to-the-ribs lunch the next day. Click HERE and find the recipe on Sunday's menu.
Recipe: Homemade Beer Bread
This recipe is a must make. Your whole home will smell like baking bread... yummy! Click HERE and look for it on Sunday's menu.
Individual Turkey Meatloaf
Mashed Potatoes (double recipe for tomorrow's dinner)
Roasted Broccoli and Onions in Garlic Oil
Recipe: Individual Turkey Meatloaf
1 lb. ground turkey
1 lb ground pork
1 large onion, finely chopped
1 garlic clove, pressed
1 red bell pepper, finely chopped
2/3 fresh bread crumbs
1 -2 eggs
1/2 tsp salt
1/2 cup catsup
2 TBS fresh parsley
Preheat oven to 350 degrees. Put all ingredients in a large bowl and gently mix. Do not smoosh it all together because it will cause your meatloaf to be tough. Gently mix together. Form into 4 individual meatloaves. Cover with extra catsup and if desired bacon strips.
Bake for 30-40 minutes until done through.
Braised Brussel's Sprouts
Beet, Carrot and Apple Salad
Recipe: Sunday Chicken
This dish just screams comfort! I saw this on a newly found blog, Rita' Recipes. Rita is cooking up some great recipes on her site! Click HERE to check out this wonderful blog and homey recipe.
Recipe: Beet, Carrot and Apple Salad
This is the perfect recipe for this time of the year! Apples are in season right now. Click HERE and look on Monday's menu for this colorful salad.
Veal Roast with Roasted Vegetables
Twice Baked Potato
Recipe: Veal Roast
Another new found blog that has me wanting to cook everything on it! And it is all about saving money and living better.Fiddle Dee Dee is definitely a blog to check out. Click HERE for this yummy roast.
Grilled Lime Flank Steak
Cheddar, Corn and Tortilla Casserole
Mexican Explosion Salad
Recipe: Grilled Lime Flank Steak
This easy delicious recipe come from Martha Stewart. Flank steak is a real crowd pleaser at StoneGable. It is satisfying and very lean. Click HERE for the recipe.
Recipe: Cheddar, Corn and Tortilla Casserole
OH YUMMY! I could eat something Mexican everyday! And corn makes anything better!!!! This is yet another comfort style dish.
4- 6 inch corn tortilla
1 TBS vegetable oil
1 red bell pepper, cut into thin strips
1 onion, thinly sliced
2 cloves garlic, pressed or finely chopped
1/2 tsp chili powder
1/2 tsp dried oregano
1/2 tsp salt
1 can creamed corn
3 egg whites
2/3 cup shredded cheddar cheese
1 tsp hot pepper sauce, optional
Preheat oven to 375 degrees. Spray 1 1/2 quart baking dish with cooking spray. Stack tortilla and cut into 1 1/2 wide strips. Place strips on a baking sheet and bake until golden brown, about 6 minutes, set aside
Heat oil in a large skillet over medium heat. Add bell pepper, onion, garlic, chili powder and salt. Cook stirring until soft, about 6 minutes. Remove from heat and let cool.
Combine the creamed corn, eggs, egg whites, 1/3 cup of cheddar cheese and hot sauce in a bowl. Stir the vegetables into the corn mixture. Spoon 1/2 mixture into the bottom of the baking dish. Arrange 1/2 of the tortilla strips on the top. Spoon the rest of the corn mixture over the tortilla strips and put the remainder of the tortilla strips over that. Sprinkle with the remainder of the cheese. Bake for 35-40 minutes until golden and center is set.