We are a little behind in cooking. Mr. Rutledge ended up
having to be out of town for part of last week and I just haven’t caught up on
groceries yet. However, my in-laws will be here this weekend and I’m making the
stuffed poblanos and Cajun salmon for them. Here are some pics of what we had last week! Thanks, Megan and Casey for bailing me out with pictures of the salmon and stuffed poblanos. Megan says the sweet potatoes were yummy, but the picture wasn't pretty.
You know why I like this blog? I am sharing meals with not
only my husband, but with family and friends, too. It reminds me of the good
ol’ days. Both of my parents worked 50 or 60 hour weeks, but they still made
practices and games/tournaments. Most nights my mom managed to get a buffet
full of food on the table for us. To this day, my most cherished memories were
around that table with the 6 of us and any tag-along kids.
Now don’t get the wrong idea, we were certainly not the picture-perfect family. There was no telling what topic of conversation might come up and literally everything was fair game. If you really want to know, you’ll have to track down the story-teller of my family (Tyler) and get him to tell you about ticks, Darth and who knows what else. Even if this menu is not perfect, or you don’t have time to cook every night this week, do what you can and enjoy the memories made around your supper table!
Flank steak fajitas,
JoAnn’s fiesta salad (1) – Flank steak is lean and can hold great flavor.
It can also be really tough if you overcook it or cut it wrong. I leave the
slicing up to Mr. Rutledge. He is a firm believer in YouTube videos so do a
quick search if you need some tips. Do NOT email Mr. Rutledge; he hasn’t
checked his email since 2007. The salad
is a great side served cold, a dip with chips and will also be used on top of
the fish tacos later in the week. JoAnn gave me this recipe last year and I
have been LOVING it since then!
First, get your flank (or skirt)
steak marinating in McCormick’s. Then, make your salad and get it chilling in
the fridge (see picture and recipe below). Slice up some onion and bell pepper and
sauté. When that is about done, throw your steak on the grill for just a couple
minutes on each side. Serve on corn tortillas with a vegetables, cheese and salsa.
My sweet sister-in-law told me you can't read this picture! Oops! So glad she told me,
Take 1 each of orange, yellow and red bell pepper,1 bunch of green onion, 1 tomato,
3 stalks of celery, 1 bunch of cilntro and 2-3 jalapenos - chop these and put in a
large bowl (preferably one with a good lid). Then rinse and drain a can of black beans
and kidney beans and add to bowl. Next, add a small package of frozen corn. Set aside.
In a small sauce pan, bring to boil 1/2 cup of each: sugar, canola oil and apple cider
vinegar. Once sugar has dissolved, pour over vegetables. Salt and pepper to taste.
Then, place in fridge until you're ready to eat. This stuff is great on ANYTHING!
It makes a big ol' portion, but it is good for a week.
Chicken-n-dumplings
(2) – I know what you are thinking, it’s too warm out for soup, but Mr.
Rutledge has been begging for weeks. This recipe is a mixture of Memaw’s and
Pioneer Woman’s. This is better than the sum total of both of their recipes. You
can, of course, use any leftover chicken you have, rotisserie chicken or
boil/shred a couple of good-sized chicken breast and/or thighs for this recipe.
Recipe: If chicken is uncooked,
boil in a large pot of broth with a little thyme (I mean little), salt, pepper
and rosemary. In a separate pan, chop and sauté ½ white onion, 3 celery stalks
and 3 carrots until soft. Once the chicken is cooked, remove from broth and
shred. Next, add vegetables to the big pot with chicken broth. Add a splash of
apple cider vinegar. Then, double your liquid with milk and bring to a soft
boil. Mix 3 cups of Bisquik and 1 cup of milk and plop in your dumplings. Once
they float, you’re ready to eat.
Fish tacos topped
with above fiesta salad (3) -
I’ll be using halibut, but tilapia is fantastic, too.
Mix 1 teaspoon of garlic powder, 1
teaspoon of paprika, ¼ teaspoon cumin, ¼ teaspoon black pepper and ½ teaspoon
of salt. Sprinkle generously over filets. Heat non-stick skillet with 1
tablespoon of olive oil on medium to medium-high heat. Once pan is hot, place
filets seasoned side down. Then, sprinkle the other side. If you are cooking
tilapia, you will only need to cook each side a couple of minutes. Once the
fish is white and flakey you are ready to eat. Serve with corn tortillas (not
flour, Megan), shredded cabbage and your leftover fiesta salad. Squeeze some
lime juice on top. You’re welcome.
Grilled pork chops,
Mexican rice and sautéed carrots (4)
– Mr. Rutledge is requesting grill time. When my man wants to cook, I will
not stand in his way.
We will be marinating the pork in
McCormick’s Backyard Brew. For the rice, sauté a little onion and bell pepper
if you have it on hand. Then, add desired amount of rice to your pan (you’ll
need a lid that fits). Toast rice for just a minute. Then, add water per
instructions, a little tomato sauce and a dash of cumin. Cover and allow to
cook per packaging. For the carrots, cut into coins (or be lazy and buy baby
carrots- yes, please!). Steam in a little water until desired softness; add
some cilantro and a little butter.
Grilled cheese and tomato soup (5) – This is my lazy meal. I love some
Produce
White onion (1,2)
Green bell pepper (1)
1 each: red, orange and yellow bell pepper (1)
1 bunch of green onion (1)
1 tomato (1)
Celery (1, 2)
Carrots (2, 4)
1 bunch of cilantro (1)
2 fresh jalapenos (1)
Lime (1, 3)
Shredded cabbage (3)
Cilantro (1, 3, 4
Deli/Meat Counter
Flank steak (1) Chicken – breast, thighs or rotisserie (2)
Tilapia or halibut (3)
Pork chops (4)
Dry Goods
Corn tortillas (1, 3)Sugar (1)
Canola oil (1)
Olive oil (3)
Apple cider vinegar (1, 2)
2 large cartons of chicken broth (2)
Bisquick (2)
Long grain rice (4)
Tomato sauce (4)
Tomato soup (5)
Bread (5)
Seasonings/spices
2 McCormick’s packets (1, 4)Thyme (2)
Rosemary (2)
Cumin (3, 4)
Garlic powder (3)
Paprika (3)
Refrigerator/Freezer
Salsa (1)1 package frozen corn (1)
Skim Milk (2, 5)
Butter (4, 5)
Cheese - sliced and shredded (1, 5)
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