This has started off to me a very interesting week! I was away for a long weekend on Long Island for a wedding (so much fun!) and a visit to the Hamptons. We returned last evening to no water (again) and the computer not working. UGH! A few prayers and a couple of calls later... it is now 10:00 AM on Monday and both are in fine order! YEA!
This week's menu features a wonderful Pot Roast from my sweet young blogging friend Rachel from The Atwood's.
I am also very excited to try a Pomegranate Glazed Turkey Leg on Sunday for a company dinner. Do you make untested recipes for company? I do~ if it does not work it's Plan B... takeout!
Have a great and delicious week!
Italian Pot Roast
Recipe: Italian Pot Roast
Pot Roast is a great dinner that tastes like you fussed and fussed but it does most of the work itself! This rich delicious recipe is from The Atwood's, my favorite young married blogging couple. I have dubbed myself "Auntie Yvonne" and am so proud of the way they are building a strong, loving and Godly marriage.
Rachel and Nathan are adorable!!!
Recipe: Stuffed Shells
1 box large shells
1 jar good spaghetti sauce (I'm using Vodka sauce this week)
1/2 cup pesto (StoneGable Homemade Pesto)
1 TBS olive oil
1 box frozen spinach
3 TBS finely minced shallots
2 garlic cloves, pressed
1 15 oz container ricotta cheese
2 cups mozzarella cheese, shredded
1 cup good grated Parmesan cheese
Preheat oven to 350 degrees.
Cook shells according to directions. Drain and rinse under cold water. Set on a large rimmed baking sheet that has been sprayed with cooking spray to dry slightly.
In a large skillet heat oil over medium heat. Add shallots and cook for 3-4 minutes. While the shallots are cooking, put spinach in a clean, old dishtowel. Bring up dishtowel around the spinach and wring out all the liquid. Set aside.
Add garlic to skillet and cook for 1 minute. Take off heat. Add spinach and 1/4 cup of the pesto, mix. Set aside to cool.
In a large bowl add ricotta cheese, 1 cup of the mozzarella cheese and Parmesan cheese. Mix. Add spinach mixture to cheese and mix to combine.
Put 1/2 sauce in the bottom of an 8"x8" baking dish.
Fill each large shell with spinach/cheese mixture and place in the baking dish until the dish is full. Add the remaining half of the pest to the spaghetti sauce in the jar and shake to mix. Pour sauce over the shells and top with remaining mozzarella cheese.
Bake for 25-30 minutes until hot and bubbly.
Wednesday: Slow Cooker Day
Fresh Lemon And Herb Chicken
Mashed Potatoes (Make extra for Sunday)
Honey Roasted Carrots
Recipe: Fresh Lemon And Herb Chicken
3 garlic cloves pressed
2 TBS fines herbes*
1 tsp salt
1/2 tsp pepper
2 tsp olive oil
1 3~ 3 1/2 lb whole chicken
1/4 cup chicken broth
1 whole lemon
3 TBS lemon juice
1 tsp grated lemon zest
*Chop fines herbes.
Fines herbes is a mixture of fresh herbs. Classic fines herbes are parsley, chervil, chives and tarragon. Sometimes thyme is used. I use a mix of equal amounts of parsley and chives, 1/2 the amount of chervil and 1/4 the amount of tarragon. There are many different recipes on the Internet. They must be used quickly as they deteriorate.
Add salt and pepper to herbs. Loosen the skin of the chicken breasts, thighs and legs. Put the mixture between the skin and the meat of those areas.
Heat oil in a large skillet. Add chicken breast side down and brown for 8-10 minutes.
Add chicken to the slow cooker and put lemon in the chicken cavity. If you have any leftover fines herbes add it to the cavity as well.
Add chicken broth and 2 TBS if lemon juice to skillet scraping up any brown bits. Pour over chicken in the slow cooker. Cook chicken on high for 3-4 hours or 6-8 hours on high.
20 minutes before the chicken is done, add the remaining lemon juice and lemon zest.
When chicken is done, transfer to a platter and tent with foil to rest about 10 minutes. Degrease sauce and serve on the side.
Recipe: Honey Roasted Carrots
8 large carrots, cut in half lengthwise and in 1 /12 inch pieces.
3 TBS olive oil
1/4 cup honey
Preheat oven to 350 degrees.
Put carrots in a baking dish and drizzle with olive oil and honey. Toss.
Roast in oven for 40 minutes to 1 hour, until done.
Mexican Explosion Salad
Recipe: Tortilla Casserole
6 (6 inch) corn tortillas
1 lb lean ground beef
1 red bell pepper, cut into thin strips
1 large onion
2 garlic cloves, finely chopped
1/2 tsp chili powder
1/4 tsp cumin
1/2 tsp salt
1 (15 oz) creamed corn
2 large eggs
3 egg whites
2/3 cup cheddar cheese
1/2sp hot sauce
Preheat oven to 375 degrees. Stack and cut tortillas into 1 1/2 inch strips. Place the strips on a baking sheet, in one layer, and bake until golden brown. About 6 minutes.
Spray a large skillet with cooking spray. Add onion and red peppers and cook for 3 minutes. Add garlic and cook for 1 minute. Add hamburger. Cook until done. Drain.
Add chili powder, cumin, and salt. Mix well.
In a large bowl combine creamed corn, eggs, egg whites and 1/2 cup of cheddar cheese. Stir in the hamburger/veggie mixture.
Spray cooking spray into a 1 1/2 quart casserole dish. Add 1/2 the mixture into the casserole dish and top with 1/2 the tortilla strips. Spoon the remainder of the mixture on top of the tortilla strips. And top with the remaining tortilla chips and then the rest of the cheese.
Bake for 35-40 minutes until golden brown and done.
Recipe: Mexican Explosion Salad
This is a StoneGable favorite! Mexican Explosion Salad is wonderful a meal and as a side dish. Find it under Saturdays menu.
Friday: Taking Dinner To A Friend
Salmon Pinwheels With Lemon Dill Sauce
Green Beans In Garlic Oil
Pumpkin Fluff in Graham Cracker Cups
This is a salute to my Hungarian Roots. I LOVE this comfy tasty fried cabbage and noodle dish. I make it with low carb noodles and it is very healthy! Click, and look for Halushki on Friday's menu.
Saturday: Soup Day
StoneGable Loaded Baked Potato Soup
Recipe: StoneGable Loaded Baked Potato Soup
Recipe and how-to's on this week's Foodie Friday
Sunday: Company's Coming!
Baby Greens With Mandarin Oranges, Glazed Pecans, Pomegranate Seeds In A Champagne Vinaigrette
Pomegranate Glazed Turkey Legs
Braised Brussels Sprouts With Bacon And Shallots
Shoo Fly Cake
Recipe: Pomegranate Glazed Turkey Legs
Recipe and how-to's on Foodie Friday post, Nov. 5th.
Recipe: Braised Brussels Sprouts With Bacon And Shallots
My sister introduced me to braising brussels sprouts. Up until that point brussels sprouts were not on my menu. As a young girl in a boarding school in Scotland I ate a terrible mushy mash masquerading as these luscious vegetables. If you too have not had a good experience with Brussels Sprouts click and look for them on Monday's menu. It is worth revisiting them!
Recipe: Shoo Fly Cake
If you are going to try one new sweet treat, this is it!!!!! I love to make this for any event in the fall... and I always take along recipes. I never have leftovers of either!
Look for the recipe and how-to's on Foodie Friday, Nov 12. Just in time to make for an alternative or extra Thanksgiving Dessert.
StoneGable's extra goodies:
Croquembouche~ for article in Belle Inspiration. Click here HERE for detail about this beautiful e-zine!
Maple Leaf Sugar Cookies~ A trial for Thanksgiving.