Meal Planning Week of November 7

Monday: Lemon Chicken Orzo Soup
A tried and true favorite. Ava doesn't like it as lemony as I do, so I hold back a little and squeeze fresh lemon in my bowl.

Tuesday: Pasta with Slow-Cooker Pork Ragu
This is a new technique and recipe for me. If you've ever made a from-scratch ragu, you know it takes foreeeeeever. The flavors are worth the wait, so I'm hoping this method produces a similar result.

Wednesday: Slow-Cooker Shepherd's Pie
I hate this dish. I've never made one I didn't throw out and call for takeout dinner instead. But, Josh has the day off on Wednesday and he saw this recipe and wanted to give it a go. It does look more promising than the other versions I've tried. And I have a Chinese takeout menu ready just in case.

Thursday: Asiago Bisque with Pretzel Bread
What's better than a great cheesy soup and pretzel bread when the weather starts to cool off? I'll cheat and buy frozen pretzel bread since it's a weeknight.

Friday: Beef and Squash Chili
This recipe is one of my favorites from last winter and I've been dying to make it, but refusing until the temperatures got their acts together. It may sound like a strange combination of ingredients, but it's so good! The toasted pumpkin seeds, thinly sliced red onion, avocado, and sour cream on top make it extra magical. Start with good beef and you can't go wrong!

Menu Planning Week of September 13

Monday- Meatloaf and Mashed Potatoes, salad (we love this alliterative Monday staple!)
This meatloaf is unlike any other.  It starts with a giant batch of fresh pico de gallo and just gets better and better.  Serve with mashed potatoes however you like them (my recipe is almost equal parts potato and sour cream with LOTS of pepper), and salad. I serve romaine lettuce with most meals. Each family member has their favorite dressing, and some of them use the lettuce leaves like chips to dip in their dressing. It's easy and green and a win!

Tuesday- Pork Zuppa and Garlic Bread (making a double batch for a friend recovering from surgery)
 I sub milk for the heavy cream called for in the recipe.

Wednesday- Chicken Strips, oven-fried okra, oven roasted broccoli
 I use chicken thighs instead of breasts (in almost every instance, thighs are better). 
Wash and cut okra and broccoli. Okra on one cookie sheet, broccoli on another. Spritz with olive oil, salt and pepper. Place in 400 degree oven until desired texture is achieved. (I have two ovens and meals like this are the reason why. Chicken strips in the top, veggies in the bottom. Easy breezy.)

Thursday- Bacon-wrapped pork fillets, OMG Mac and Cheese, salad
We just started buying bulk meat from Zaycon. I'm excited to try these bacon-wrapped pork fillets. 
I don't like mac and cheese, but my family does. They prefer boxed garbage. I will only tolerate from-scratch versions as long as they don't involve my food nemesis, American cheese *shudder*. Add a sprinkle of dry mustard to make this recipe sing!

Friday- Spicy Thai Coconut Chicken Curry over jasmine rice, edamame (a meal I'll dream about all week)
I add pineapple and a few tablespoons of my favorite red curry paste. Serve over fluffy jasmine rice and your favorite frozen edamame.

Menu Planning Week of September 20

Monday: Pesto Salmon and Veggie Packets, Mac & Cheese 
I always make my own pesto. Josh has a cashew allergy, and many prepared pestos sneakily use cheap cashews instead of pricey pine nuts. Not worth the risk. Pulse a handful of fresh basil, a garlic clove, a good chunk of Parmesan, pine nuts (or pumpkin seeds), and enough of your favorite olive oil to coat in the food processor. Easy and no trips to the ER!

Tuesday: Neiman Marcus chicken tortilla soup
Triple the veggies and use milk instead of heavy cream.

Wednesday: Grilled Cheese & Tomato Soup
Tried and true, always Ava's request.

Thursday: Ginger Sesame Chicken Salad
So fresh and lovely. 

Friday: Twice-Baked Carnitas Nachos
This has become one of our favorites. It makes a ton of meat, so I'll use the leftover pork in another meal next weekend. It's also fantastic in breakfast burritos. You slow cook the pork roast in the slow cooker all day, then shred it on a cookie sheet and broil until the top starts to crisp. Just incredible. We're going to put it on bean and cheese nachos with all the fixin's! Come on Friday!

Menu Planning Week of September 27

Weekend Kick-The-Sick meal- Chicken and Dumplins (there is no 'g' in dumplins, like ever)
I totally cheat and use Bisquick dumplins  & lemon poppy seed muffins (obviously I sub melted butter for vegetable oil- yuck!)

Monday - Baked Spinach and Ricotta Rotolo, salad

Tuesday - Cuban Sliders, sweet potato fries, salad

Wednesday - Balsamic Pork Loin, Jasmine rice, broccoli
The balsamic glaze is so good. Maybe I lick the bowl after, who can tell?
 
Thursday - Chicken Pad Thai, edamame

Friday - Hideaway Pizza with the Crawfords!

Menu Planning Week of October 18, 2015

Since FB hashtag searching is not my friend, I've decided to rekindle my old cooking blog.  Each week I'll post my menu plan over here with searchable labels!  Each post will have one week of recipes.  I hope you enjoy!

Week of October 18

Menu plan (tips and links in comments below) I only post dinners here.  Lunches are mostly leftovers or sandwiches, although I did try the new meatball place on CC one day this week and I was impressed.  Didn't want to like it because it replaced a Norman favorite, but the price was right (my lunch was $5.41) and the food was excellent.

Sunday:  Huevos Rancheros, fruit
This is a long-time favorite at our house. It takes a while, and I recommend making both the red and green sauces because they're both delicious. I usually double the sauce and freeze half for next time. Time saver step- skip buying soft corn tortillas and grab tostadas instead. Warm them in the oven for speedy plating. Cook eggs to your preferred texture. Serve with sliced fruit and a mimosa!

Monday:  Cream Cheese & Green Chile Burgers, Sweet Potato Fries, Salad
We just bought part of a grass fed and finished cow, so I'm excited to start including some beef meals into our weekly menu plans. Serve with frozen sweet potato fries and salad.

Tuesday:  Slow Cooker Red Beans and Rice, French Bread
I have an evening event Tuesday night, so I'll throw this in the slow cooker before I leave for work. When Josh gets home with the kiddos, he can make a quick batch of brown rice, heat our favorite frozen French bread in the oven, and serve an easy, delicious dinner.

Wednesday:  3 Cheese Italian Rigatoni Pie, Salad
I just love anything that comes from a spring form pan! Which one of us Type A firstborns will win the task of aligning the pasta? That's the real question. Serve with salad.

Thursday:  Herb Roasted Chicken with Butter Toasted Wild Rice

Friday:  Baba and Pops are coming and who knows where we'll end up for dinner.  $100 says Hideaway.

Bonus:  Spinach Artichoke Dip and GF Rolls

Hugo's weekly request:  Beer Cheese Dip and Crackers

Last one, I promise!  Soft Baked Pumpkin Cookies with Buttercream Icing

Sick Soup

The name of this soup should really be Chicken and Wild Rice, but Josh christened it Sick Soup many moons ago. When we were first married we lived in Independence, Texas, which is, according to Rand McNally, a ghost town. One evening he came down with a high fever and I didn't want to leave him alone for thirty minutes to drive to the grocery store, but also knew he needed to eat something healthier than the frozen pizza in our freezer...yes, we were young and dumb once. No pizzas in our freezer now, I promise. Anyway, I rummaged around in our cabinets and vegetable drawer and found ingredients to make the first ever Sick Soup. It's so simple and delicious, perfect for comfort or illness. I love to take it to friends who are sick, recovering, or just plain sad. Make this big portion and share half with someone who needs a little extra love.

The ingredients:

1/2 pound organic white meat chicken, boneless and skinless, chopped
1/2 pound organic dark meat chicken, boneless and skinless, chopped
3 cups Royal Blend rice (or your favorite wild rice mix)
8-10 organic carrots, cut on a bias about 1/4 inch thick
2 large stalks organic celery, coarsely chopped
32 ounces organic, low sodium, reduced fat chicken broth
32 ounces water
2 Tablespoons dried sage (you can also use thyme or tarragon, just pick one - don't mix them)
fresh cracked peppercorns
sea salt

Cut carrots on a bias (see below), chop celery and chicken - in that order, and toss into your favorite soup pot

Put remaining ingredients into the pot and stir gently.
Turn burner to medium heat, cover tightly with lid.

When the rice is fluffy, chicken is cooked, and vegetables are tender your Sick Soup is ready, about 45 minutes to an hour. I purposely don't put a lot of liquid in this soup because Josh is not a fan of broth, but you could definitely add more water or chicken stock to make this more 'soupy'.

This dish refrigerates well and serves as delicious lunch and leftovers the next day or two... or six. But it really shouldn't last that long because you're sharing it, remember?

Oklahoma-made Texas Quiche

I'm newly rededicated to this blog. Some sweet folks on Facebook commented about it and so I guess I should probably show it some love. For those of you who do not blog you should know that commenting on a post is the fuel that feeds a bloggers soul. I'm not fishing for comments here, but it's rather disappointing to put yourself out in a blog post and have 0 comments. Enough about that though and onto some quiche.

My favorite lunch spot in the WHOLE WORLD is The Peach Tree in Fredericksburg, Texas. They are famous for their quiche and peach mimosas...oh my. If you've never eaten there and live within reasonable driving distance you need to run, not walk, and order lunch. Seriously, stop reading this and GO. (While you're in Fredericksburg you should definitely stop at The Rather Sweet Bakery, owned by Dan Rather's sister, and order a piece of Key Lime pie or a Hello Dolly bar. Life-changing desserts.) Anyway, this Texas Quiche is one I've slightly adapted from The Peach Tree Tea Room Cookbook. It's impossible to go wrong with this recipe, especially if you use a heavy Pampered Chef pie plate. Feel free to play with the ingredients too. You can sub out the same amount of almost any veggie and protein and have the same delicious end results. Also, I apologize for not having any pictures of this meal. Once you have a taste you'll understand why it never lasts long enough for photo ops.

Texas Quiche
Crust
1 1/2 cups unsifted unbleached flour
*I often use 3/4 cup unbleached flour, 3/4 cup whole wheat flour, just a healthier option
1/2 teaspoon salt
2 tablespoons shortening
6 tablespoons CHILLED butter
*not margarine, real unsalted fatty fat butter, trust me on this one
5 tablespoons ICED water
*Just fill a glass bowl with iced water and dip your tablespoon into it.

PREHEAT OVEN TO 400 degrees.

1. Mix flour and salt in bowl. Use a pastry blender to cut in shortening and butter until crumbly.
2. Add ICED water, a little at a time, mixing with pastry blender until well blended. I've found that it's best to add a little extra water if the weather has been particularly dry. Roll dough into a ball. Place dough into a plastic bag and gently press into a flat disk. Seal bag. Refrigerate for 30 to 60 minutes. This allows the gluten to develop in the dough.
3. On floured board, carefully roll dough to fit quiche pan. Roll dough onto your rolling pin and unroll into quiche pan, carefully trimming dough, and rolling edge under to for a rim. Flute the edge.
4. Put a layer of foil over dough and fill to the top with either pie weights or dry beans. This prevents crust from puffing up or shrinking.
5. Bake crust for 15 minutes.
6. Remove beans and foil, prick crust bottom with fork several times, and bake 10 more minutes. The crust is now ready for filling.
*This is my favorite crust recipe, and I use it for everything from quiche to chocolate pie. It's easy, predictable, and flawless every time.

REDUCE OVEN TEMPERATURE TO 350 DEGREES.

Texas Quiche
Filling
*This filling actually makes enough for two quiche (quiches? quichi? not sure what the plural is). You can either make two crusts and take one to a friend OR freeze the unused filling for the next time you have a hankering for quiche. I usually opt for the first option. It's a great way to turn casual acquaintances into BFFs.

1/3 cup sliced mushrooms
2 small carrots, sliced thin
2/3 cup chopped chicken breast
1 tablespoon butter
10 eggs
1/2 teaspoon white pepper
*You can use regular pepper, but the white keeps the quiche pretty and light in color.
1/2 teaspoon salt
1 teaspoon comino or cumin
2 teaspoons sliced pickled jalapenos with juice
2 1/2 cups canned evaporated milk
*I like to use reduced fat, it works just as well.
2 cups grated Monterey Jack cheese
*Please don't ever use the pre-grated cheese, it's just nasty.
1/2 cup canned green chiles, drained and sliced into strips
Garnish: Sour cream, (or low-fat Greek-strained yogurt like Fage, subbing this for sour cream in all instances helps with calorie intake. I can't tell the difference.), black olives, and cilantro

1. Saute mushrooms, carrots, and chicken in butter until chicken is done and carrots are soft.
2. Beat eggs in blender with white pepper, salt, comino and jalapenos and juice.
3. Add evaporated milk to egg mixture.
4. In prepared crust, place 1/2 cup of the Monterey Jack cheese on bottom. Layer with mushroom, carrot, chicken mixture. Add green chiles over the mixture. Sprinkle another 1/2 cup of Monterey Jack cheese over the top.
5. Pour half of egg and cheese mixture over the layered ingredients, filling only to just below the top of the crust's rim.
6. Bake in oven for 1 hour and 45 minutes or when knife inserted in center comes out clean and top is golden brown.
7. Allow quiche to cool and set for 15 minutes for easiest slicing. Garnish each slice with a dollop of sour cream (or yogurt), a few black olives and cilantro.

The quiche will make your house smell like heaven on earth. When we first moved into our new place I made this and it made us all feel like we were home. This dish is great by itself, or served with a dark leafy green spring mix salad. I highly recommend a peach mimosa along with it. For my very Baptist readers go ahead and just pour yourself a tall glass of OJ, you'll be okay too. The best thing about making quiche for dinner is that it's great with coffee the next morning for breakfast. It reheats well for lunch leftovers too. You'll be the envy of the lunch room! Comment, email, or call if you have questions. (979)204-9607

Favorites

Oh so much has happened since I last blogged here. I promise that this little neglected spot is going to be more active now that I'm a stay-at-home mom. Catch up with our happenings here and then scroll down for a Lockett family favorite meal. My goal is to feature one of the meals I cook each week, with recipes and tips to go along. Enjoy!

The Meal:
Summer Vegetable Pasta with Citrus Sauce, French Bread

&
Chocolate Kahlua Bread Pudding with Vanilla Whipped Cream

Summer Vegetable Pasta
adapted from Better Homes & Gardens Cookbook

8 ounces dried tri-color rotini pasta
(I buy the vegetable pasta with spinach, tomato, and beet flavored pasta)
2 cups asparagus, cut in one inch pieces
1 medium yellow squash
1 medium zucchini
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
(To cut calories, spray skillet with non-stick cooking spray and omit oil.)
1/2 cup whipping cream
(You can do this with milk to cut a few calories, but it's not as creamy)
2 teaspoons lemon zest

1st - Cook pasta according to package directions in a large pot
2nd - Saute asparagus, squash, zucchini, and garlic in olive oil in large skillet
3rd - Drain pasta and return to large pot
4th - Add vegetables to pasta
5th - Pour whipping cream and lemon zest into skillet and cook until thickened, and reduced to about 1/3 cup
6th - Pour sauce over pasta and vegetables, stir well

French Bread
from The Peach Tree Tea Room Cookbook, Fredericksburg, TX

1 tablespoon active dry yeast
1 1/2 teaspoons sugar
1 1/2 cups lukewarm water
3 cups unsifted unbleached flour
1 cup unsifted whole wheat flour
1 1/2 teaspoons salt
Extra virgin olive oil
Cornmeal

1st - Dissolve yeast and sugar in the lukewarm water.
2nd - Combine the flours and salt in stand mixer fitted with bread hook attachment. Add yeast mixture to mixing bowl.
3rd - Allow mixer to knead dough until completely combined, and no longer sticky. Scrape edges as needed
4th - Brush inside of large bowl with olive oil and place dough inside, brush top of dough with olive oil, cover with towel and allow to rise one hour.
5th - Once dough has doubled in size, punch it down and turn it out onto a floured cutting board. Divide into two parts. Shape each part into a long narrow loaf.
6th - Place loaves on a greased cookie sheet that has been sprinkled with cornmeal. Cover, and let rise about 30 minutes.
7th - Bake in a preheated 400 degree oven for 20 to 25 minutes or until golden.

Serve one loaf of bread with dinner, but save the second for making this fantastic bread pudding.

Chocolate Kahlua Bread Pudding
adapted from Paula Deen's The Lady and Sons, Too cookbook

1-pound loaf French bread, cut into cubes
(or any bread you have around the house, seriously, I've even made it with whole wheat bread and no one knew the difference.)
3 cups milk
1/4 cup heavy cream
1/2 cup Kahlua
1 cup granulated sugar
1 cup brown sugar
1/4 cup Hershey cocoa powder
1 tablespoon vanilla
2 teaspoons pure almond extract
1 1/2 teaspoons cinnamon
6 large eggs, lightly beaten
12 ounces Ghirardelli milk chocolate chips

1st - Preheat oven to 325 degrees and lightly grease a 13 X 9 inch baking dish.
2nd - Place bread cubes into baking dish.
3rd - Wisk together next 10 ingredients and pour them over the bread evenly.
4th - Sprinkle chocolate chips over entire baking dish.
5th - Smoosh bread with back of a large spoon, forcing it to absorb liquid, allow to stand for 20 minutes.
6th - Bake the pudding for 1 hour, or until set, serve warm with vanilla whipped cream.

Vanilla Whipped Cream
my own version, thank you very much

1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla

Combine all ingredients in stand mixer bowl fitted with wisk attachment. Beat until soft peaks form.

This whipped cream is heavenly on coffee or hot chocolate too!

Questions, food victories? Please share and comment below!

White Chili

When I was younger the thought of White Chili disgusted me. I pictured some kind of venison mixed with alfredo sauce...ick. However, once I tried White Chili I was instantly hooked. My fondest memory of using this recipe is when I made it for our friends, the Carrolls. Rachel and Clover were preparing to bring little Dixie home from the hospital. Dixie's birth coincided with the coldest few days that the Brazos Valley had seen in a long time. Their little pier-and-beam farmhouse was icy cold. I decided to warm the house up by making White Chili in the teensy kitchen before they arrived. The anticipation of the sweet, pink Dixie-bundle made the process almost dreamlike. I floated around the kitchen, playing house and dreaming of one day when I'd have a sweet bundle of my own. It didn't seem real that the little thump thump thumper we'd felt through Rachel's belly all those months would actually be a real little person in our world. Even though our worlds are farther apart, and two bundles richer...our lives are forever intwined.

White Chili
(serves 9ish)

*Pam cooking spray
*1 medium onion, chopped
*3 cloves of garlic, minced
*2.5 cups chopped tomatoes (fresh are best)
*6 tomatillos, chopped
*1 medium jalapeno, seeded, minced
*2 cups chicken stock
*7 ounces green chiles
*2 cups choppped chicken
*1/2 teaspoon oregano
*1/2 teaspoon cumin
*1/4 cup chopped cilantro
*2 (19-ounce) cans cannellini or Great Northern beans (drained and rinsed)
*juice of 1 lime
*salt and pepper to taste
*2% all-natural, Greek, strained plain yogurt (or sour cream if you don't care about calories)
*shredded Monterey Jack cheese (optional)
*tortilla chips crumbled (optional)

Spray large soup pot with Pam, saute onion for 4 minutes. Add garlic and cook for 2 minutes. Add chicken and brown slightly.
Add the tomatoes, tomatillos, and jalapeno. Cook until tomatillos are tender, stirring occasionally.
Add chicken stock, green chiles, oregano, cumin, cilantro, beans, and lime juice. Cook until heated, stirring frequently. Season with salt and pepper.
Ladle chili into bowls.
Garnish with remaining ingredients.

***This recipe is also fabulous if you make it ahead of time and put into gallon-size Ziplock freezer bags. We've frozen it, and taken it in coolers on ski trips. Simply pour the thawed bags of chili into a crock pot set on low before you leave to hit the slopes. When you return the cabin will be filled with the delicious aroma of White Chili. Yum!***