Weekly Menu, December 6,2010

Christmas is not only in the air, but all over StoneGable! It is beginning to look a lot like Christmas...

This is a very busy week...again.  Appointments, Christmas parties, people visiting, and I have 2 speaking engagemnets! I took a bad fall a little while back and I am still having trouble getting around. Thank goodness for family and friends. I'm getting a little tired of being semi laid up! But enough of that. I'm making do.  I have so many reasons to be thankful in this latest trial!

A  couple of you have written to me and asked what happened to my wreath tutorial last week. Sorry I did not get it done. I just could not stand that long to do it. Hopefully, I'll make it before Christmas!

The menu at StoneGable is easy this week. A couple of slow cooker meals, a couple of Christmas parties (I'll be the one sitting!) and  tree trimming goodies!

Monday

Chicken Quesadillas

Mexican Explosion Salad

Refried Beans with Shredded Cheddar

Recipe: Chicken Quesadillas

1 TBS vegetable oil

2 cups cooked chicken

2 onions, peeled and cut into half moons

1 large red pepper, seeded and sliced

1-2 TBS jalepeno pepper jelly

salt and pepper

1 1/2 cups good shredded sharp cheddar cheese

10 inch tortillas

guacamole

salsa

sour cream

Heat oil in a large skillet. Add onions and peppers. Cook until tender soft. Add chicken and pepper jelly and heat.

Meanwhile, heat a large cast iron griddle ( or another large skillet) over medium high heat. Brush with vegetable oil or spray with cooking spray. Lay down 1 tortilla and spoon  1/4- 1/3 cup of chicken mixture over it, Sprinkle 1/4 or so cup of cheese over the chicken mixture.  Top with tortilla. Put 2 quesadillas on the griddle at a time. Loosely cover with foil. Cook until tortilla is browned. Flip and cook the other side until browned. Set aside and keep warm. I usually put it in a low (190 degrees) heated oven.

Cut into wedges and serve with gracamole, salsa and sour cream.

Tuesday: Slow Cooker Day

Holiday Beef Brisket (leftover from last week)

Mashed Potatoes

Spinach Salad

Carrots

Recipe: Holiday Beef Brisket

YUMMY! I froze the leftovers from last week, and we are going to have this DELICIOUS main dish again. What a great meal, and company worthy!!!!!

I hope you will give Holiday Beef Brisket a try. Look for it on Thursday's menu.

Wednesday: Slow Cooker and Soup Day

StoneGable Ham and Bean Soup in the Slow Cooker

Homemade Beer Bread

Recipe: StoneGable Ham and Bean Soup

Oh I know... there are tons of bean soup recipes out there! But PLEASE try StoneGable's Ham and Bean Soup there is a delicious difference.

Recipe: StoneGable Homemade Beer Bread

This bread is a must try! It is my families favortie!!! Find Beer Bread at the bottom of the clicked post.

Thursday

Bible Study Christmas Brunch:

Creamed Chipped Beef and Biscuits

Recipe: Creamed Chipped Beef and Biscuits

1/2 lb. chipped beef

4 TBS butter

1/4 cup flour

4 or more cups whole milk

buttermilk biscuits, split

Melt butter in a large skillet. Add chipped beef and cook for 2 minutes. Coat all the beef with butter. Stir in flour and cook about 3 minutes, until it is lightly browned. Add milk 1 cup at a time. Let it thicken before adding more. When thick, take off heat. I put mine in a slow cooker on warm to take to the Christmas Brunch.

Family Dinner

Savory Chicken Pocket Pies

Wedge Salad

Recipe: Savory Chicken Pocket Pies

I am addicted to the cooking show, Mad Hungry! Shown on the Hallmark channel,  host Lucinda Scala Quinn has a pleasant demeanor and knows her way around the kitchen without being to  "food expert-ish". If I am at home this is what is blaring all over StoneGable as I am cleaning, blogging, decorating...

Today's dish sounds like a most delightful recipe. I'll make my pies a little bigger, putting them in a individual souffle dish and topping them with Lucinda's fabulous sounding cream cheese pastry dough. These are freezer friendly, and I'll make extra to put in the freezer!

Savory Chicken Pocket Pies are just perfect to use up the extra chicken and carrots this week.

Friday

Cheese Tortilini and Mini Meatballs In Tomato Basil Sauce

Ceaser Salad

Saturday

Christmas Party

Sunday: Tree Trimming Dinner

We don't have dinner, we have great hors'douveres. Lots of Christmas music, decorating and muching!

Cheese Fondue

Artichoke Spinach Dip with Homemade Pita Chips

Assorted goodies from Costco

Recipe: Cheese Fondue

1/2 lb. imported good swiss cheese

1/2 lb. Gruyere cheese (heaven!)

2 TBS cornstarch

1 cup good dry white wine

1 TBS lemon juice

1 clove garlic

1/2 tsp dijon mustard

Dippers

pumpernickle bread, cubed

french baguettes, quartered

foccacia, cubed

soft pretzel pieces

granny smith apples, thinly sliced

veggies

chunks of salami (or any cured meats)

Toss cheeses with corn starch. Rub garlic inside a ceramic fondue pot. Discard garlic.

In a heavy botomed sauce pan heat wine and lemon juice and bring it to a gentle simmer. Add Swiss and Gruyere cheese and mustard. Stir until melted and smooth.

Add to fondue pot and keep warm. Serve with dippers! YUM!