"Spooky" Recipes for the Week

Hi Ladies!

Alright I have decided. Since this week is Halloween Week, I decided to go with the theme. I usually don't get into the Halloween thing, but this year I am. Not so much Halloween but more Fall Fun!!! I don't like the evil stuff, but alright with the cute stuff. You know like spiders, mummies (that are real...just not alive!), bats, pumpkins, hayrides, bon fires, etc. Okay, rambling on. So the recipes:

Spicy Lemon Garlic Shrimp ~ Pg. 206
Spicy Caesar Salad (Check out the variations!) C~ Pg. 40
Bloody Mary (OOooooo Scary ;0) ~ Pg. 118

Have a HAPPY, FUN, SAFE, & NOT SCARY Halloween AKA FALL FUN WEEK!!!

Rutter Trio Kitchen ~ Chicken Parm.

This week we cooked at home. We decided to have this for our Friday family night. Brandon MULTI-TASKED!!!!! That's pretty great for a guy ( I kid of course!). He cooked the entire meal. I did all the prep work, and her cooked while I got Johnny ready for supper and bed.

We had so much fun. However, we didn't care for the chicken parm. We really liked the sauce. We decided next time we will add Spicy Italian Sausage meatballs or something. The sauce....WE LOVED!!!!!
The spinach was really good too. I took note with the kale not add salt while cooking. I didnt when cooking  the spinach, and it turned out great!!!

Rutter Trio Kitchen ~ Steak and Blue Cheese Sauce

For Friday family night, I decided to cook the Steak and Sauce. I didn't use the Rib-Eye. We love steak and for the cost of Rib Eye, We just can not bring our selves to add a sauce. So I bought a Pan Steak. It was very tasty.

The Kale was a little bit salty, so next time I'm not gonna add salt while cooking and wait till after I plate it.

Shazam!!!! Done! The potatoes were easy as well. I actually made them the night before. So all I had to do was slip them in the oven. This meal was sooooo good. We really enjoyed it.

So....I also have to brag on myself a sec. The next evening for supper I used the left over kale, steak, and blue cheese sauce and made homemade raviolis. I have never felt more like a "Suzy Homemakers"! I just put the steak and kale in the blender and minced up. I added garlic and a can of diced tomatoes. With the sauce, I added a little water to thin. It was really good!

Oh, and with the extra potatoes; I pulled out the family cookbook and made potato soup. Which was also very good.

New recipes

Hi gals!  I have chosen a few recipes for this week.  I'm excited about them, they look yummy.  They are:

Sloppy Joes page 58
Roasted Cauliflower page 220
Citrus Butter Cookies page 236

Hope you all enjoy

Tarin's Panfried Spinich

We loved this. I got a bunch of spinich from Sprouts for 99¢ and it was the perfect serving size for 2 adults, a toddler, and baby. It always surprises me how much these leafy greens cook down (kind of like mushrooms). The only thing was that I think next time I'll cut the olive oil down to 2 tbsps. We'll definitely be making this again.

Recipes for the week of 10/14

This week I am picking Chicken Parmesan ( page 130) and Panfried Spinach  (page 216).  I have fixed the Chicken Parmesan before and just used 1/2 cooking wine and 1/2 chicken broth to substitute for the wine. 
Enjoy!

Mexican Food and Steak

My mom is in town to help out with our new baby Lacey, so we have been making the meals together. Last week we made the Rib Eye Steak meal.  We used a different cut of steak that was a little more affordable but probably ended up being a little bit tougher.  Other than that we followed the recipe.  The sauce recipe made quite a bit and could be halved.  On the potatoes, the only change was adding a little more milk to the potato mixture because it was a little thick.  The kale was easy to make and we also didn't make any changes.  Everything was very good and made for a rich meal.  The kale was a good way to add some greens in in a different way.

Last night we made the Mexican meal.  My mom did most of the work and it definitely took some time! I actually made the quesadillas a few weeks ago and we really liked them, so we were happy to try them again.  The salsa makes a lot! You could easily half the recipe and have plenty.  We put everything in the blender but had to do 2 batches.  This was really good!!  The Mexican rice was a big hit.  We browned the onion, garlic and rice in a pan before transferring it into the rice cooker.  It cooked up nicely and we used 2 cups of broth which was perfect. Very tasty. The quesadillas are quite the production but if you have everything lined up ready to go it makes it pretty easy.  The first time I made the quesadilla we did both corn and flour tortillas but we decided corn was better so we just did corn this time.  I heated the tortillas up on each side then added the ingredients to one and topped it with the other.  Flipping them was kind of a disaster so I just did it this way.  These are really good and the flavors all work well together.  Overall this was a delicious meal! Definitely give it a try. 

New Recipes for October 7th-13th

I'm in the mood for Mexican!! Lets fix Barbecue Chicken & Pineapple Quesadillas pg. 154, Mexican Rice pg. 173 & Restaurant-Style Salsa pg. 92. Happy cooking :)

Jenny's Honey Plum Soy Chicken

I made the plum chicken for dinner yesterday.  I thought the kitchen smelled so good!

I made a few changes to the recipe.  Instead of using the red wine I used equal parts beef broth and grape juice.  And then I added a splash of apple cider vinegar.  I also used boneless, skinless chicken breasts instead of the bone-in thighs.  I thought 20 oz. of soy sauce seemed like a lot too, so I went with a bit less- probably about 15 oz.  And I didn't use the fresh plum slices or green onions.  Okay, so I guess I made more than a few changes to the recipe!

Overall we thought the chicken was really yummy!  As far as cooking instructions I did just what the PW suggested.  The chicken was really tender and had a great flavor throughout.  My kids gobbled it up, which made it a winner in my book.  I liked the Asian flavor of the soy sauce, but next time would maybe use even less soy sauce, or maybe try using a reduced sodium soy sauce.  And I would also like to see how much difference it would make to use all grape juice and no beef broth.  The soy sauce flavor was a bit strong, and you only needed a tiny bit of the sauce on the noodles, but I really liked the fruitiness that came through in the sauce as well.

Recipe for Week of Sept. 30th

Rib-Eye Steak with Onion-Blue Cheese Sauce   204

Twice-Baked New Potatoes   212

Panfried Kale   214