Menu Planning Week of October 26

Monday- Weeknight Spaghetti and Meatballs, Salad
On a weekend I would make a more involved version with homemade pasta, but this version is wonderful for a quick meal. I'll blend half venison and beef for this one, pork would be fantastic too.

Tuesday- Asparagus Wraps, Tomato Basil Soup

Another meal Josh and I adapted from the little cafe where we worked after we were married.  Take your favorite wrap tortilla, we like spinach or tomato basil, favorite melting cheese, like provolone, an optional protein, like shaved turkey or ham.  Mix 1/2 cup mayonnaise with garlic salt and a freshly-squeezed lime. Steam a big bunch of asparagus, salt. Layer citrus mayo, cheese, turkey or ham, and a few asparagus spears, cover with spring mix. Roll up and grill on a griddle or in a grill press. Cook until tortilla is toasted and cheese is melted.

 

Wednesday- Chili to enter in the NorthHaven Church

Thursday- Chicken and Dumplins (another friend recovering from surgery so this is a must)

Friday- Out

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!

Grown-Up Grilled Cheese & Tomato Soup

You'll have to forgive the camera-battery-dying-hungry-family-waiting-not-so-great picture of the Grown-Up Grilled Cheese & Tomato Soup. When the first cool fronts of the season bring rainy gray skies, it's time for comfort food. Many moons ago Josh and I worked at The Funky Art Cafe in Brenham, Texas. The owner, Connie, was famous for her Grown-Up Grilled Cheese. Every three months she'd completely change the cafe's menu, and always featured a seasonal grilled cheese sandwich. Crisp, buttery panini bread, and a sophisticated blend of cheeses - no American cheese here. The tomato soup is my own special combination of recipes I've loved over the years. I've trimmed a lot of the fat (omitted the heavy cream most recipes call for) and added a few surprises.

Grown-Up Grilled Cheese

1 loaf of your favorite panini bread (our favorite is Panera's Tomato Basil)
butter
Boursin cheese (usually found near the goat cheese)
Smoked Gouda, sliced
Medium Cheddar, sliced

Assemble sandwiches on a large cookie sheet. Spread a generous amount of Boursin cheese on one side of all slices of bread you'll use. Layer Smoked Gouda and Medium Cheddar slices on one piece of bread per sandwich pair. Place piece of bread without cheese slices on top of the other slice. Melt a small pat of butter in a small non-stick skillet, if you have a grill or panini press use it instead. Grill sandwiches until golden brown and inside cheese are melted. If you're cooking in a skillet you will need to flip the sandwich halfway through cooking. If the cheeses do not melt completely, microwave for 20 seconds before serving. If you are preparing a lot of sandwiches, put the finished ones in a 200 degree oven until you're ready to serve. Experiment with your own cheese blends!

Tomato Soup

1 medium yellow onion, chopped
4 large cloves of garlic, quartered
3 slices of bacon, chopped
1 Tablespoon olive oil
6 large tomatoes OR 2 28-oz cans diced tomatoes
1 14-oz can tomato paste
1 14-oz can chicken stock
2 teaspoons balsamic vinegar
5 thyme sprigs, left whole OR 5 basil leaves, chopped
white pepper
sea salt

In a large stock pot heat olive oil. Add onion, garlic, and bacon. Saute until bacon is crispy and onion and garlic are tender. Add remaining ingredients, stirring frequently. Simmer 15 minutes. If using fresh thyme sprigs, remove. Use an immersion blender until soup reaches desired consistency. If you don't have an immersion blender, carefully ladle soup into a regular blender and pulse gently. Return soup to pot and simmer 5 more minutes, stirring frequently. Serve with Grown-Up Grilled Cheese sandwiches, great for dipping!