Monday, May 4, 2015

Menu Monday ~ May 4, 2015

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Such a busy week ahead! It hardly seems worth making a menu but here goes:

  • gumbo (with chicken, sausage and lots of veggies)
  • rice
  • chef salads (topped with hard boiled eggs, ham, cheese, tomatoes, croutons)
  • Club crackers (not something I usually buy because of the ingredients but David bought a box for our drive to New Orleans and we still have some)
We are going to OKC with friends to see Clutch in concert. I haven't discussed specific plans with David yet but I suspect we will eat on our way up there. 

One of our HMA musicians is playing at our favorite local Italian restaurant. We haven't been out to hear music locally in quite awhile so we will go enjoy some delicious food and music. 

We have tickets for the Rush concert in Tulsa. Yeah, two concerts in one week. We already had the tickets for this one when our friends invited us to see Clutch. How could we turn that down? Dinner on the way up there and then we will spend the night. 

We will be coming home from Tulsa and then have an evening wedding to attend. There is a reception afterwards so we will just have a sandwich or something light between the time we get home and the wedding. 

Our family dinners are on hold until after our Happyland Music Festival (three day event we host each year) on Memorial Day weekend. Every spare moment between now and then will be spent preparing for that. I'll just fix something simple and easy to clean up - maybe grilled hot dogs, chips and fruit. 


What's on your menu this week?

Monday, April 27, 2015

Menu Monday ~ April 27, 2015

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I have leftover roast beef to use tonight. Since it's cool and rainy I think a pot of vegetable beef soup will hit the spot. 
  • vegetable beef soup
  • crackers
  • fresh strawberries for *dessert*
Tuesday - Thursday:
David will be out of town and I am determined to take off at least a couple of pounds this week. I bought some packages of frozen vegetable blends and I plan to eat one of those and a salad each of the three nights David is away. 

  • spaghetti
  • salad
  • garlic bread

What's on your menu this week?

Monday, April 20, 2015

Menu Monday ~ April 20, 2015

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We are still in New Orleans but...sadly...leaving today. We'll spend a night on the road on the way home so we won't be back until tomorrow evening, most likely. I know from prior experience that it will take me a couple of days to get back into the cooking groove so there won't be a menu this week. I'll probably just load up on fresh veggies and salad ingredients for our dinners in an effort to make up for overindulging while in New Orleans. 

Check back next Monday, though. We'll be back to our regularly scheduled program. 

Wednesday, April 15, 2015

Latitude 29

We tried a new restaurant called Latitude 29. This Chinese chicken salad was superb and the classy Polynesian decor provided just the right ambiance.

Monday, April 13, 2015

Menu Monday ~ April 13, 2014

I am in New Orleans so there will be no menu this week. I'm most likely indulging in oysters and crawfish and other seafood, with nary a thought about mercury levels. As the kids say, YOLO! 

If you need menu inspiration feel free to browse the archives or check out a couple of the food blogs I read:
Or one of the many I have linked in the sidebar. 

You can also check out my Pinterest boards:
If you have food boards on Pinterest, leave me a link in the comments so I can follow you. 

Friday, April 10, 2015

Homemade Tomato Soup

Making tomato soup

I've been asked to share my tomato soup "recipe". I'll give it a whirl but as you know if you read this blog regularly, I tend to cook by feel and instinct rather than measurements. 

Tomato Soup

  • tomato sauce or tomato paste
  • chicken broth (may substitute veggie broth if you'd like a vegetarian option)
  • basil
  • garlic powder
  • dill weed
  • Creole seasoning (or salt and cayenne to taste)
  • sugar
  • black pepper
  • cream (optional)

The quantities of tomato sauce or paste and broth will depend on how many servings you wish to make. Place the tomato sauce in a sauce pan on medium heat and add enough chicken broth to make it the desired consistency. You can use anywhere from about a fourth broth to equal parts. If using tomato paste you'll need to add more liquid. Part of this can be water. 

Once you have the tomato product and broth combined to your liking, you'll need to season it. Start with 1/2 to 1 teaspoon each of garlic powder, dill and basil. Add a teaspoon or so of sugar, stir and taste. Add the Creole seasoning, if desired, and additional salt and black pepper. Once you've made this a time or two you'll know how much of each you like. Simmer over medium heat for a few minutes. If desired, remove from heat and stir in a little heavy cream. You can also use milk but if you plan to do that I would make the initial mixture a little thicker by using less broth. It's a very forgiving recipe so just play around with it. 

I like to serve it with grilled cheese sandwiches or quesadillas. You can also top with grated cheese and a dollop of sour cream.  

Wednesday, April 8, 2015

Menu Monday ~ April 6, 2015

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Our long-awaited trip to New Orleans is this week. Yay!

I cooked a big ham this weekend. I'll freeze the bone and part of the meat but that is why it is featured so heavily this week. 
  • grilled ham and cheese sandwiches
  • homemade tomato soup
  • homemade ham and potato soup
  • biscuits
  • fresh strawberries
We leave early Thursday morning so I'm going to guess that cooking is the last thing I'll want to do the night before. I'll probably have David pick up a pizza from our favorite Italian restaurant. The best part of this plan is that I won't have to clean the kitchen afterwards. 

We won't be back until April 21st which is a Tuesday. That means I won't have a Menu Monday post for the next two weeks. I'm going to try to have a guest post or two while I'm away and I have a couple of my own recipes I'm hoping to have time to get written up and scheduled before I go. If you follow Dee's Kitchen on Facebook, you just might see a few pictures of delicious meals in New Orleans. I am SO looking forward to raw oysters, boiled crawfish, blackened redfish, po boys, beignets, bread pudding, gumbo, jambalaya, etc.!