Monday, April 7, 2014

Menu Monday ~ April 7, 2014

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David and I leave for New Orleans Thursday morning and I couldn't be more excited about that! I'm going to be very busy getting ready so meals will be easy and focus on using up perishables. 

Monday:
I have leftover roast beef which needs to be used, as well as some bell peppers, onions, and celery. That sounds like a recipe for a gumbo-type soup, right? This will be one of those "make it up as I go" dishes but I feel certain I can make something tasty. I also have leftover potato salad to go with it. 
  • roast beef gumbo
  • rice
  • potato salad
  • sliced apples for "dessert"
Tuesday:
I have several eggs to use before we go so I think I'll make "breakfast for dinner". 
  • pancakes (or waffles)
  • scrambled eggs
  • bacon or sausage (need to see what I have in the freezer)
  • orange slices
Wednesday:
One of our musicians will be performing at a local restaurant from 6-9 p.m. This is her first performance for us so we really want to be there. We will eat dinner there which means no dirty dishes for me at home. Yay!

There won't be a menu the next two weeks because we will be in New Orleans until the 22nd. I'll just wing it that week we return. I also don't have any guest posts lined up while I'm away. I will try to post a picture or two of some of the wonderful food we are sure to have in New Orleans and as soon as I return I'll give you the details about how to enter my giveaway. That's right. The Dee's Kitchen Facebook page broke 500 "likes" so I'll be doing the promised giveaway. Stay tuned for more details! 

Monday, March 31, 2014

Menu Monday ~ March 31, 2014

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Last week didn't go exactly according to plan so you'll see a couple of meals here that we didn't end up having last week. The good thing is that our business is taking off so much faster than we had anticipated. If you'd like to know a bit about what we are doing, you can read this post on my Tea With Dee blog. 

Monday:
  • waffles
  • eggs
  • sausage links
  • satsumas
Tuesday:
I have a hair appointment early afternoon and then at 7 p.m. David and I are attending a rehearsal of a band we may be signing. I need something quick and easy. I have homemade chili in the freezer so it will be easy to pull this meal together in quick order.
  • chili mac
  • salad
  • green beans
Wednesday:
One of our bands is performing at a new venue so we'll eat dinner there. 

Thursday:
I have an afternoon piano lesson and then we are planning to go to our Main Street theater at 7 p.m. where they will be showing one of my favorite old movies, "The Long, Long Trailer". I can't wait! Again, we will need an easy meal. I'll make the potato salad in the morning and David can grill the hot dogs quickly. 
  • grilled Applegate Farms hot dogs
  • homemade potato salad
  • fresh fruit
Friday:
It's likely to change but at this point I *think* we will actually have a quiet night at home. I'll serve a salad course first and we'll make this a leisurely meal. Maybe even light some candles. 
  • salad
  • roast
  • mashed potatoes
  • candied carrots
~~~~~
What's cooking at your house this week?

Monday, March 24, 2014

Menu Monday ~ March 24, 2014

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Monday:
A couple of weeks ago I bought 3 hand-cut-to-order filets at the local butcher shop and then David ended up working out of town until really late that night. Chris and I enjoyed ours that night and I put the largest one in the freezer. Since Chris is in New Orleans (lucky dog!) I figured this would be a good time for David and I to split the remaining filet. I bought artichokes at Whole Foods last week which we'll have as our appetizer.

  • artichokes
  • filet
  • baked potatoes
  • salad
Tuesday:
I wouldn't ordinarily have two meat-based meals in a row but I need to cook the asparagus. Plus it will be nice to have some leftover chicken for lunches.


  • roasted chicken
  • asparagus
  • mashed potatoes
  • salad

Wednesday:
I put a couple of containers of leftover homemade chili in the freezer a couple of weeks ago. I'll thaw one and use it to make chili mac. I'm trying to use up what's in the freezer!

  • chili mac
  • salad

Thursday:
  • waffles
  • sausage links
  • eggs
  • satsumas
Friday:

  • salad
  • angel hair pasta with homemade marinara
  • green beans
  • garlic bread
~~~~~

There's a good chance this menu will be altered due to our crazy, unpredictable schedule these days. But at least I've got a starting point. What's on your menu this week?





Friday, March 21, 2014

Guest Post Friday ~ Southwestern Chicken and Vegetable Soup


Southwestern Chicken and Vegetable Soup
By Melanie Riley

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 4 stalks celery, diced
  • 1 medium onion, diced
  • 1 green, red, or yellow bell pepper (or any combination), diced
  • 3 carrots, sliced
  • 2 cloves garlic, minced
  • 64 oz. low-sodium chicken or vegetable broth
  • 1 – 14.5 oz. can diced tomatoes
  • 1 – 15.5 oz. can kidney or red beans, drained and rinsed
  • 1 small yellow squash, sliced into rounds, then sliced in half
  • 1 cup cooked brown rice
  • 4 cup cooked, cubed or shredded chicken
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • ½ tablespoon each cumin and chili powder
  • Freshly ground pepper, to taste

Directions:

In a Dutch oven, heat extra-virgin olive oil, then add celery, onion,
peppers, and carrots. Saute´ for 8 minutes or until slightly tender.
Add minced garlic and cook for 1 more minute. Add broth (yes, you
will need this much broth – the rice absorbs a lot of the broth) -
chicken, then add spices. Simmer on low for 1 hour.

Serve with hot cornbread.

(This recipe first shared here.)
~~~~~

Melanie Riley lives in Illinois and shares her passions for creating a beautiful home, culinary arts, thrifting and repurposing, gardening, nature walks, natural health, family and cats on her blog, Comfy House. 

Thank you, Melanie! If you have a favorite recipe you'd like to see featured on Guest Post Friday, leave me a comment or send me an email. Here are the easy guidelines. 

Monday, March 17, 2014

Menu Monday ~ March 17, 2014

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Monday:
Happy St. Patrick's Day! 
  • potato soup
  • homemade bread
Tuesday:
Lisa and I will be doing our major monthly grocery trip to the city. We are also sandwiching in a business meeting and afternoon tea to celebrate a relative's birthday. We will be rather late getting home so will eat dinner up there and our guys are on their own. 

Wednesday:
  • smothered pork chops
  • rice
  • cooked cabbage 
  • carrots
Thursday:
  • salad
  • enchiladas
  • Mexican rice
Friday:
  • bbq chicken
  • coleslaw
  • mashed potatoes
  • green beans
Saturday:
We will be attending an evening wedding followed by a reception with "heavy hors d'oeuvres". We'll eat a light, early meal of leftovers before we go. 
~~~~~

What's on your menu this week?

Monday, March 10, 2014

Menu Monday ~ March 10, 2014

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Monday:

  • homemade macaroni and cheese with caramelized onions
  • broccoli
  • salad
Tuesday:
I have been wanting to make homemade bread for weeks but just never seem to get around to it. Today I worked out my schedule for the week and set aside time for baking. I've got a meeting and the library book sale this evening so I'll make the soup before I leave and put it in the crockpot to stay hot. David is working late Tuesday so it will be nice for dinner to be ready when we both get home. 
  • vegetable soup (crockpot)
  • homemade bread
Wednesday:
  • black bean enchiladas
  • salad
Thursday:
We are attending a wine tasting with appetizers at a local wine and dessert bar. They also have food so we'll just eat there after the tasting. 

Friday:
We have a family wedding to attend in Oklahoma City on Saturday so we are going to spend Friday and Saturday nights at our favorite hotel, The Skirvin. We need a get-away and some time alone together so this works out just perfectly. We'll try to get away mid-afternoon and eat dinner in the city. 

~~~~~
 
Don't forget that I'm always open to guest posts. Check here for the guidelines. 

Friday, March 7, 2014

Guest Post Friday ~ Chunky Potato and Chicken Soup


Chunky Potato and Chicken Soup
by Christine Pappas


Ingredients:

  • 1 large onion, roughly diced
  • 2 tablespoons butter
  • 4 cups broth *
  • 5 potatoes, peeled and cubed
  • 3 carrots, peeled and chopped
  • 2 cups cooked chicken, shredded or cubed
  • black pepper
  • 1/3 cup flour
  • 1 cup skim milk
  • fresh minced parsley (or dried parsley)

Directions:

In a large stockpot, saute onion in butter until translucent.  Stir in broth, potatoes, and carrots.  Bring to a boil.  Reduce the heat and let simmer for 10 minutes.  Add in cooked chicken.  Pepper to taste. (Salt could be added, if necessary.)

Combine flour and milk.  I usually add milk a little at a time and use a whisk to avoid lumps, but a gravy shaker would be helpful.  Bring to a boil and cook for about 2 minutes or until the broth thickens.

Sprinkle with parsley before serving.

Serves 8 large bowls.  Pairs well with cornbread.

*A note on the broth: I usually make my own by boiling bones.  I smoke a lot of poultry so I often have chicken, turkey, or Cornish game hen carcasses.  I put the bones and skin in a pot, cover with water, and bring to a boil.  In just ten minutes you can create a very flavorful broth.  For this recipe, I would add a few shakes of black pepper and three stalks of chopped celery.  Strain with a sieve leaving only the broth.  Discard the chunks.  A vegetable-based stock would also work fine.  Usually the meat is salty enough that no more salt is needed.
~~~~~

Christine Pappas is a professor at East Central University.  In her spare time she enjoys smoking meats, gardening, and going to farmers markets.  When she's not eating, she can be found hanging out with her wife and two cats.


Thank you, Christine! I love chicken soup and will be giving this recipe a try soon. If any of my readers have a recipe to share I would love to feature it as a guest post. Check out the instructions and a list of previous guest posts here