Menu for the Week…

Well, as is usual, I didn’t get to everything on the menu for last week. So, the Moroccan Chickpea Chili will carry over into the beginning of this coming week. We were going to order a pizza for Valentine’s Day dinner tonight, but decided instead to make something fun here. So we’re going with Blue Cheese and Bacon Burgers. Should be very yummy and I’m getting kind of hungry. We’ll also be making some Fudge to bring over to Granny’s house for dinner there tomorrow.

Without further ado, here’s the upcoming menu. Nothing too exciting… well, nothing too new really. Some new, some old, and some just plain yummy (that’d be the Mac and Cheese from last weekend again)…

• Blue Cheese and Bacon Burgers, with Chips and a Ranch Dip
• Gourmet Macaroni and Cheese
• Moroccan Chickpea Chili
• Chicken, possibly cubed and cooked with Mushrooms, Mashed Potatoes and Corn
• Homemade Pizza

That, along with leftovers and unplanned nibbles, should get us through the week pretty nicely. I’m thinking of some black bean burritos for the following week… It’s a growing hankering I’ve been feeling.

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Menu for the Week…

As we know, it doesn’t always work out the way it’s planned, but at least it’s planned. 😉

• Salmon, Couscous & Asparagus – If I can find the ingredients, and because D. is out tonight… He doesn’t do fish, but it’s a perfect time for me to do it.
• Chicken with Bacon and Mashed Potatoes – D. in the kitchen tomorrow.
• Moroccan Chickpea Chili – I found this recipe today & would like to try it.
• Salad – Because the weather will be much (a lot) warmer next week, so it seems a good meal for then.
• Stir Fry – Will have veggies on hand and rice cooked beforehand.
• Macaroni and Cheese – Although it would be more of a deep cold weather dish, it’s also something I’ve been wanting to make again, and I can have it ready in the fridge for one night after work.

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Super Bowl Sunday Menu…

• Chili Dogs
• Chicken Wings
• Mini Burgers
• Pasta Salad
• Baked Artichoke Dip in a Bread Bowl
• Deviled Eggs
• Cheese and Crackers
• Chips and Dip
• Mashed Potatoes
• Brownies and Ice Cream

Most items have a small twist to them. The chili dogs are actually turkey dogs with turkey chili; the pasta salad uses ranch dressing; the deviled eggs are stuffed with a cream cheese and sweet & sour relish filling… And D.’s mom is bringing the mashed potatoes because someone really likes them…

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Christmas Day Dinner…

Well, we’ll be cooking Christmas dinner and bringing it over to D.’s parents’ house. His mom has been under the weather, so we decided to do the food and bring it to them. We’ll finish the cooking there… It’ll be interesting cooking in a different kitchen! Oh, and with a gas stove too. I do prefer gas stovetops for cooking, but alas, we’ve an electric one at the moment. Anyway, here is our Christmas dinner menu:

• Stuffed Chicken Breasts on a bed of Brown Rice and Mushrooms
• D.’s Pasta Salad – this item got a thumbs-up from his dad… he really likes it.
• Baked Artichoke Dip – this went over very well for Thanksgiving, so we’ll repeat.
• German Chocolate Sugar Cookies

I think that should mostly do it. It’ll be for the four of us. I’ll probably put the artichoke dip together on Christmas Eve. Christmas morning we’ll do the stuffed chicken. Pasta salad will be made at some point, and the same goes for the cookies. I’ve also decided to make a classic fondue for New Year’s Eve dinner. I think that will be very nice.

Meals this weekend have been take-out’s… pizza and wings and such, since we’ve been on the go. Tis the season!

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Thanksgiving Menu…

Well, it’s not my menu, since we’re going to D.’s parents’ house for Thanksgiving Dinner. I think we’re having a Ham, although his mom wasn’t definite on that yet. But we have come up with some dishes that we’ll be bringing… Tasty yet simple, as we’ll both be working before and after the traditional Turkey Day.

Featured from The Food Groove will be:

* D’s famous Pumpkin Cheesecakes. Here’s a link to a pic and here’s the recipe. He’s planning on making those tonight, even though he’s not feeling well. 😦
* My Baked Artichoke Dip.
* D.’s Pasta Salad, which is a variation on this one.
* Deviled Eggs, stuffed with a Sweet & Sour Relish and some Cream Cheese. We’re not big on the yolks here… at least not in the traditional Deviled Eggs way.

Tonight I’m going to throw together something rice-y. The Brown Rice is cooking as I type… I got the idea from this post o’ mine as I was looking for the links to the above. Easy, fairly quick, and if nothing else a good lunch for tomorrow, even if we don’t have it for dinner. I was also thinking of Scrambled Eggs…

There’s a potluck lunch at work for me tomorrow, but not much of the dishes that I saw on the list looked all that appealing to me. I am a picky eater. There, I said it. Italian Sausage something… Not big on sausage. Chips (i.e. Fritos) and a packaged taco dip… The woman has brought this before, and although the dip is pretty good, it’s also chock full of MSG. Someone is making a Red Beans and Rice dish… I am interested in that. The Seven-Layer Dip someone else is bringing might be good. Then there’s sweets, soda and other chips… I do like potato chips; I’m not big on sweets, in general; and I rarely drink soda. Water is my preferred lunchtime beverage. And coffee. So, it looked to me like ‘MEH’ in the lunch fare offerings for tomorrow, so I thought it might be a good idea to have something on hand, just in case. 😉

And don’t get me started on the fact that the “organizers” of this potluck lunch decided yesterday to ask people to bring something for tomorrow. That’s just not right… I’d much rather wait for a real homemade meal and fixings on Thursday/Thanksgiving anyway!

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Menus for the Week…

• Yesterday, D. made scrambled egg, ham and cheese wraps.  They were delicious!
• Sandwiches
• Macaroni and Cheese
• Turkey Sausage, a la Hot Dog of sorts

It’s going to be a quick and easy week of food around here.  We’re getting ready to go on a road trip after work on Friday, so posting will be probably short and sporadic in-between.  I plan on making what may be potentially the last batch of pesto before we leave.  I froze some local corn last night, to bring to my parents.  My medium-sized tomatoes are still green… I’m not so sure that they’ll turn red.  Oh well.  I should take them inside before we go and put them in a paper bag.  It’s a trick I heard somewhere along the way…  Perhaps on our road trip, I’ll get some pictures of other people’s food.  😉  We’ll be headed to NYC one day too, so that should provide some interesting photos… food-related or otherwise.  😉

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Menus for the Week…

Went to Chipotle’s for dinner on Saturday. I’ve never been there before, and I must say, it was very good, indeed. They use fresh ingredients and their meats are naturally-raised as well. They seem to have an interest in sustainable foods, which is a big bonus for me. Anyway, it was very good, and the portions were huge. Those burritos definitely went into Football Sunday…

As for the rest of the week:

• Falafel and Hummus. Hummus is made and melding in the fridge. I’ve got a new recipe that I used, so I’ll keep you posted.
• Chinese Lo Mein. This will be a new one for me.
• Salad with Garlic Lemon Chicken. It’s a yummy and simple marinade that I’ll be using.
• D. made a cold Tortellini Pasta Salad, so there’s that in the fridge also.

That’s really about it for this week. Nothing too exciting. He’s got 12-hour work days all this week, so I definitely wanted to have a game plan, with nothing too time-consuming in there. I’m thinking of making perhaps the last batch of pesto this season this week too. Mr. Basil Plant has plenty of leaves again, so it’s about time. I also made a Late-Summer Veggie Soup this weekend for the freezer. Freezer is close to full at the moment, but that will open up a bit in a few weeks when we go out east and bring some goodies along.

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