Yes, I Love Brussel Sprouts!

This is pork chops with polenta and brussel sprouts on the side. I actually just wanted to give the recipe for the brussel sprouts. They were the best I've ever had! I have NEVER liked brussel sprouts and was quite surprised when I scarfed these down.

Ingredients:
20 big fresh brussel sprouts, cut in half
4 garlic cloves, smashed with a knife
2 tablespoons olive oil
1 tablespoon butter (or more if you like)
Salt & pepper to taste

Heat olive oil and butter in medium sized frying pan. Add garlic and cook for around 3 minutes. Remove the garlic from the pan. Add sprouts, cut side down. Add salt & pepper to your liking. Top with garlic and cover. Cook for 20 minutes or until the sprouts are tender. These are GREAT!

Roast Beef Sub

I made a pot roast on Sunday. Instead of having the traditional "pot roast dinner", I made hoagies instead. They were so good! I added some provolone on top and melted it before I served them. The pot roast is so juicy that you don't even need condiments.

Ingredients:

Chuck roast- 2.5 lb.

Approx 10 garlic cloves

Olive oil

1 can beef broth

Salt & Pepper

Directions:

Preheat oven to 325. Cut small slits on the chuck roast and slip 1/2 garlic clove into it. I usually make about 10 to 15 slits total (I love garlic!). Rub olive oil all over the roast then add salt & pepper. Brown each side of the roast in a frying pan for about 3 minutes on each side. Once you put the roast in a roast pan, pour the beef broth over it and add additional salt & pepper. Cover and cook for approx. 3 hours on 325.

Some What Cobb Salad

Well, this is just about the only way to get my other half to eat salad. With all of the extra ingredients and dressing, it probably has a TON of calories.... but it's oh so good.

I'm sure by the picture you can see all of the ingredients. There is some avocado in there, just in case you can't see it ;) Delish!

Bow Tie Pasta with Chicken

I know my last post was with bow tie pasta. I just can't get enough!!! I was bored so invented the cream sauce which turned out pretty good if I do say so myself. ;) I don't know how to cook for 1 or 2 people so this recipe made enough for about 6 peeps. lol Enjoy!

Ingredients:

1 box bow tie pasta, cooked al dente

1 box frozen spinach, thawed and dried

3-4 chicken breasts, cubed

2 garlic cloves, minced

1 pkg lite cream cheese

4 tablespoons butter

1-2 cups milk (I used 2%)

Splash of dry white wine

Juice of 1 lemon

2 teaspoons dry basil leaves

1 teaspoon red chili flakes

Salt & pepper to taste

Directions:

Saute chicken in a bit of olive oil, add garlic and cook until chicken is browned (about 3-4 minutes). Remove chicken from the pan so that you can make the sauce. Add butter to the saucepan. Once it melts add the cream cheese until smooth. Add milk until you get the consistency you would like. Add a splash of wine and the juice of one lemon. Let this simmer for a few minutes. Add the basil leaves and chili flakes. Add spinach and chicken and simmer for a few more minutes to warm the spinach and chicken. Salt & pepper to taste. Once the sauce is done, transfer to the pot with the pasta. Serve with lemon. Delish!

Bow Tie Pasta w/ Turkey Sausage

Since Patrick has been out of town I have been eating all kinds of food with tomato sauce. :) I made this dish last night and it was so delish! It's very easy, took about 20 minutes and I even had left overs for lunch. Enjoy!

Ingredients:
1 box bow tie pasta, cooked
1 pkg turkey kielbasa sausage, chopped
1 pkg spinach
1 jar marinara sauce
2 garlic cloves, sliced
Parmesan cheese, shredded
Black olives, sliced
A few dashes red pepper flakes

Fry sausage and garlic in a bit of olive oil until sausage has browned. Add spinach and cook for a few minutes. Add marinara sauce and olives and simmer for about 10 minutes. Mix the marinara sauce in with the bow tie pasta, add red pepper flakes and parmesan cheese to taste. Top with additional parm cheese if desired.

Menu Plan Monday

My Mom just left this weekend. We had a wonderful time while she was here. Last week we celebrated our 2nd anniversary. We all got dressed up and went to Anthony's restaurant for a 4-course meal. It's a beautiful restaurant, right by the bay. I had shrimp cocktail, clam chowder, salmon cakes and chocolate mousse. We also went to Olive Garden and had their shrimp risotto. Omgosh, it is sooo good! So.... this week I'm going to try my own version of salmon cakes and I can't believe it- Olive Garden posted their receipe for the shrimp risotto, so I'm making that as well. We are going camping Friday (two weekends in a row) so I will only post until Thursday. If I make anything interesting on our camping trip I'll be sure to post it.

Sunday we had 40 Cloves of Garlic Chicken. Once again it was super! I love Ina Garten's recipes. Well, I hope everyone has a great week!

For more receipes and meal ideas please visit our host Laura at http://www.orgjunkie.com/

Monday
Salmon Cakes*

Tuesday
Cobb Salad

Wednesday
Shrimp & Asparagus Risotto

Thursday
Leftovers

Friday
Camping!

*Salmon Cakes

Ingredients:

1/2 red pepper, grated
1/2 cup red onion, grated
1/4 cup green onion, finely chopped
1/4 cup mayonnaise
juice & zest of 1 lemon
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1 egg, beaten
1 cup dry seasoned bread crumbs
2 (6 ounce) cans boneless salmon filet
2 tablespoons olive oil
1 tablespoon butter
A few dashes tabasco sauce

Directions

In a small mixing bowl, combine red pepper, green onion, mayonnaise, lemon juice, lemon zest, seasoned salt and cayenne pepper. Adjust seasoning to taste. Stir in egg, well-drained salmon and 4 T of the bread crumbs. Divide and form mixture into 6 to 8 balls. Roll salmon balls in remaining bread crumbs and flatten into cakes. Fry salmon cakes in olive oil and melted butter in skillet over medium heat for 3 to 4 minutes per side. Serve with rice and green salad.

Spaghetti Carbonara

Ingredients:

1 pkg diced proscuitto

4 garlic cloves, chopped

Dash or two of crushed red peppers

1 cup chicken stock

2 large egg yolks

1 cup pasta water

1 cup Parmigiano Reggiano cheese

1 Zuchinni

Parsley, chopped

Salt & Pepper to taste

Noodles of your choice (I use linguini)

Directions:Cook noodles as per package. Saute zuchinni in a bit of olive oil for about a minute. Add proscuitto and let it brown. Add additional olive oil, garlic and red pepper flakes and saute for around 2 minutes. Add stock to the pan and reduce the liquid by half. Beat egg yolks then stirl in ladle of pasta water. Drain pasta, and add to pan with proscuitto and garlic. Remove from heat. Add egg mixture, cheese, parsley, salt & pepper and toss until sacue is absorbed. Adjust to taste and serve immediately.

Saucy Chicken

Oh my goodness- this chicken was so good! It only took around 15 minutes to make. I will definitely make this again soon. I even snuck some veggies in there- the P man ate every bite. :)

Saucy chicken
Courtesy: Nicole

Ingredients:
4 Chicken breasts, pounded
1 can cream of mushroom
1 cup sour cream
1/2 cup chicken broth
4 garlic cloves, minced
handful of chives, chopped
1 tomato, chopped

Directions:
Mix cream of mushroom, sour cream and chicken broth together. Brown chicken breasts on each side for about 2 minutes each side. (Add garlic when you flip the chicken) Add sauce- thin if needed using chicken broth. Cook for an additional 5 minutes, add chives and tomatoes. Salt & pepper to taste. Enjoy!

Menu Plan Monday

I've been out of the loop with menu planning. I never realized how much money planning saves! Anyhoo- my Mom is coming to visit for a week and a half. I can't wait to see her! (smile) Here is our menu for the week. This weekend we will be in Seattle and the San Juan Islands so I will post some restaurant reviews too. Have a good week! For more menu plans and recipes visit our host Laura at http://www.orgjunkie.com/.

Monday
Spaghetti a la Carbonara*

Tuesday
Chicken with vegetables*

Wednesday
Hamburger helper (that's right- dinner from a box!)

Thursday
Enchiladas and rice

Friday
Taco night

Saturday
Seattle

Sunday
San Juan Islands

Spaghetti a la Carbonara

Ingredients:
1 pkg diced proscuitto
4 garlic cloves, chopped
Dash or two of crushed red peppers
1 cup chicken stock
2 large egg yolks
1 cup pasta water
1 cup Parmigiano Reggiano cheese
Parsley, chopped
Salt & Pepper to taste
Noodles of your choice (I use linguini)

Directions:
Cook noodles as per package.
Saute proscuitto in a drizzle of oil until it browns. Add additional olive oil, garlic and red pepper flakes and saute for around 2 minutes. Add stock to the pan and reduce the liquid by half. Beat egg yolks then stirl in ladle of pasta water. Drain pasta, and add to pan with proscuitto and garlic. Remove from heat. Add egg mixture, cheese, parsley, salt & pepper and toss until sacue is absorbed. Adjust to taste and serve immediately.