Week of November 30, 2014

Happy Thanksgiving! I’m writing this before my family’s Thanksgiving because I’ll be busy tomorrow! I have to work the day we are hosting Thanksgiving dinner (Friday), but I’ve rallied all the troops and they are ready to put the finishing touches on everything- and by that I mean heads will roll if they do not have the house ready for guests when I get home from work! We will have exactly 90 minutes to get dinner on the table! Who says I’m not a good planner?

 

I have it all perfectly orchestrated in my head, and no doubt it will turn out wonderfully! I’m prepping the ham and turkey for the Misters in my life to cook tomorrow. I’ll get all of my yummy casseroles made today to be baked just before serving. I’ve tasked my little sister with the things which cannot be made ahead of time. And finally, I’ve begged Memaw to make the pumpkin pie, apple cobbler, dressing and gravy (mostly because she will put giblets in there and my little sister will throw a fit).

I’ll update the blog with more pictures after we have actually had our dinner, but for now you can see some pictures of what we have been up to since everyone started trickling in to town. Salmon smoking, beer brewing, placemat sewing and lots of snuggling!

This season, I have been overwhelmed by other people’s thoughtfulness. Mr. Rutledge and I are incredibly blessed with great friends and family. From coworkers sharing soup and beans or bringing soothing tea or lozenges when I was feeling poorly, to Memaws who show up with all the supplies to make homemade placemats for our first time hosting Thanksgiving, I can’t even begin to list all the people we are thankful to have in our lives. I’m especially thankful for a family who will gather around our table and bless us with their presence this weekend!

We pray you and yours have plenty to be thankful for this season and your hearts are full of joy! And get your GUNS UP! We are headed to the Texas Tech-Baylor game on Saturday!

This week, we will be using up some leftovers – don’t tell Mr. Rutledge! We are also having some pretty easy meals because I’m tired of cooking and ready to put up Christmas decorations! I received very strict instructions from Memaw on how to decorate our tree and the Rutledges plan to get it done this week so it has plenty of time to become a significant fire risk by Christmas Eve!

Ham & Broccoli Chowder (1) – Originally, I was thinking about cooking up some pinto beans with our leftover hambone, but then I remembered this ham and broccoli chowder my Memee (mom’s mom) makes. It’s been forever since I had it, but I think it will be a perfect meal for us this week!

Ingredients:

2 lbs fresh broccoli
2- 12.5 oz cans chicken broth
2 cups milk
1 cup cooked ham
¼ teaspoon pepper
1 cup light cream
½ lb Swiss cheese, grated
¼ cup butter
3-4 tablespoon flour

Directions: Cook broccoli with 1 can of broth in a large kettle for about 7 minutes. Remove broccoli from broth and chop coarsely. Add to kettle remaining can of broth, milk, ham and pepper. Bring to boil on low-medium heat. Make sauce in microwave of butter, flour and cream. Add to kettle. Then add back the chopped broccoli and Swiss cheese.

Turkey, Apple, Cranberry and Walnut Salad (2) – This salad sounds fantastic and I really should be going easy on the calories (apparently, it’s not “work appropriate” to wear sweat pants). We will be adding some leftover turkey for protein and to make it a complete meal! I may also make vinaigrette with our leftover cranberry sauce, too! We will see how the wind blows. 

Turkey & Avocado Wraps with Roasted Brussel Sprouts and Garlic Aioli (3) – Get these sprouts roasting first, then make your aioli. Put the wraps together just before you’re done roasting. For these wraps, just load up some tortillas with leftover turkey, sliced provolone, baby spinach, avocado, red bell pepper and Laughing Cow cheese wedges (Light garlic & herb).

Smoked Salmon Spring Rolls with Edamame(4) – Since we have freshly smoked salmon, I cannot wait to get some on my plate! Of course you can make the smoked salmon quesadillas (I’ll be taking these to my in-laws Christmas Eve dinner which is always a seafood extravaganza) or a cheese ball with smoked salmon, too! We are going to try this recipe and steamed edamame is my go-to asian side!

Green Chili Enchilada Soup (5) – My mom suggested we try this recipe! I love that is a crockpot meal. It’ll be perfect to enjoy while we decorate our tree this week! I’ll probably put the whole chicken breast (uncooked) in the crockpot and cook this on low all day. When I get home, I’ll pull the chicken out and shred it. I’ll add the corn, rice and cream cheese as soon as I get home from work. Should work out just fine and then it can cook all day while we are at work. Alternatively, you could use your leftover turkey in this. If you do that, I’d make it on the stove top and cook it only long enough for the flavors to combine so you don’t dry out the turkey.

*** I JUST NOTICED THERE ARE NO ONIONS IN THIS WEEK'S MENU. I MUST BE ILL!***

Produce

2 lbs fresh broccoli (1)
Mixed Greens or Spinach (2, 3)
1 Red Apple (2)
1 Green Apple (2)
2 Avocado (3, 4)
Red Bell Pepper (3)
Brussel Sprouts (3)
Lemon (3, 4)
Garlic (3)
Flat-leaf Parsley (3)
Asparagus (4)
Shredded Carrots (4)
Basil (4)
Mint (4)
Rice Paper Wraps (4) – *these are in the produce section of our grocery store near the dressings

Deli/Meat Counter

1 cup chopped ham (or leftovers) (1)
Feta (2)
Turkey (if no leftover) (3)
Provolone (3)
Light Laughing Cow Wedges (3)
Smoked Salmon (4)
Chicken Breast (5)

Dry Goods

4- 14.5 oz cans Chicken Broth (1, 5)
Flour (1)
Walnuts (or pecans if you have some leftover) (2)
Dried Cranberries (or fresh if you have leftovers) (2)
Apple Juice (2)
Apple Cider Vinegar (2)
Honey (2)
Oil (Canola or Olive) (2, 3)
Tortillas (3)
Mayo (3)
Soy Sauce (4)
Mirin or Rice Wine or Sherry or White Wine (4)
2- 15 oz cans Mild Green Enchilada Sauce (5)
2- 4 oz cans Diced Green Chiles (5)
Instant Rice (5)

Spices/Seasonings
Salt, Pepper
Crushed Red Pepper (4)
Cumin (5)
Onion Powder (5)
Garlic Powder (5)

Fridge/Freezer
Milk (1)
1 cup light cream (1)
½ lb Swiss cheese (1)
¼ cup butter (1)
Orange Juice (4)
Edamame (4)
Corn (5)
8 oz Cream Cheese (5)
Monterrey Jack Cheese (5)

Week of Thanksgiving!

Thanksgiving is here and The Rutledges are hosting for the first time! Luckily, my siblings love me and they aren’t too harsh of critics. I’ve also taken the approach “divide and conquer.”

My family loves to get together and just be bums (play games, watch movies, take naps, laugh at each other and EAT)! This year is no different, my dad’s parents, dad and siblings will all be in town for the Texas Tech vs. Baylor game. Loser does dishes.

Mr. Rutledge feels like we should discuss some ground rules for a Trout family holiday. There are a few things that one can always expect when Trouts get together:

• Meals will be skipped. We almost never get up and around in time to have three square meals a day. However, we make sure everyone gets in plenty of calories in two meals. Plus snacks. And desserts.
• There will be naps. We Trouts get really excited to watch a football game, golf tournament or movie. Then we promptly pass out.
• Tyler will tell an inappropriate story. He thinks he is funnier (impossible, I know) than the rest of us. My brother Tyler is an incredible story teller and can gather a crowd. However, as his once-cross-eyed little sister, I can tell you he will take cheap shots. 
• Memaw will offend someone. She is pretty funny, but she doesn’t always mean to be. She is genuinely the most loved person I’ve ever known. Every person who has ever met her has adored her, but she still somehow manages to put her foot in her mouth. I’m certain I inherited this quality of hers, but pray I inherit more of her traits. Here is a picture of Memaw not cooking in the kitchen. Instead, she is dancing with my daddy. 

• Papa Jack will tell every single one of his grandkids to “Get somewheres!” Growing up, we thought that “Grumpy Old Men” was based on Papa. He’s cantankerous, but it’s all an act. One of his favorite tricks is to pretend to be annoyed any time someone steps around him or gets between him and the television. Here is a picture of him at our wedding not following his own advice. There are at least a dozen photos like this. 

• Mr. Rutledge will come to the rescue. I perpetually bite off more than I can chew and I’m a perfectionist, but he always covers my mistakes and calms my nerves. Since the very first time he met my family, he fit right in and became one of my favorite things about this family. A part.

So this week, I’m sharing some of our family’s favorites. Let’s be honest, you’re not going to cook anything else this week! I am not going to tell you how to make a turkey or a ham for a couple of reasons. One: can’t you just buy a spiral ham that just has to be warmed up? Two: I’ve only made one turkey in my life. It had great taste, but I did whatever Memaw told me to do. So, you’re on your own there! And though I’ll admit I’m no turkey expert, I’ll keep a very watchful eye on Mr. Rutledge while he preps ours.

 

Dressing: Everyone (pictured above) at my house loves my Nanny Harvey’s dressing. Me? Not so much. Don’t tell them. Please. As for me, I prefer this sweeter option. This is my friend Kayla’s family recipe.

Ingredients:

            9x9 inch cornbread, crumbled

            Few pieces of wheat bread

            1 onion

            1 apple, chopped

            Poultry seasoning

            Pepper

            Cinnamon

            Fresh rosemary

            Fresh sage

            2 Tablespoons maple syrup

            1 can chicken broth

            1 egg

Directions: Crumble, tear bread. Sauté onion and apple in olive oil until tender. Season to taste with dried, fresh seasonings. Add veggies, syrup and seasonings to bread mixture. Add broth. Give it a quick taste. If you like it, go ahead and add egg. You want to be sure you like the taste before you add in the egg. Pour into greased baking dish (9x13” inches). Cover with foil and bake at 350 for about 30 minutes. Then, remove foil and bake another 30 minutes.          

 

Yummy Sweet Potato Casserole: Once upon a time, we had candied yams at Thanksgiving. Then, I met Mallory and she changed my life. She introduced me to this dream recipe! This Trout family substitute is much less controversial than the dressing sub above.

Ingredients:

            4 cups of sweet potatoes, cubed

            ½ cup of white sugar

            2 eggs, beaten

            7 tablespoons butter, softened

            ½ teaspoon of salt

            ½ cup of milk

            ½ teaspoon of vanilla extract

            ½ cup of packed brown sugar

            1/3 cup of all-purpose flour

            ½ cup of chopped pecans

Directions: Preheat oven to 325. In a sauce pan cover sweet potatoes with water and cook over medium heat until tender; drain. In a mixing bowl, add potatoes, white sugar, eggs, 4 tablespoons of butter, salt, milk and vanilla. Mix until smooth. Transfer mixture to a 9x13” baking dish. In a small mixing bowl, mix the brown sugar and flour. Then, cut in the butter until the mixture is course. Then stir in the pecans. Sprinkle this mixture over the sweet potato mixture. Bake in a pre-heated oven 30 minutes or until the topping is lightly browned.

 

Uncle Rob’s Layered Peas Salad: My Uncle Rob makes this salad better than anyone I know! It is fantastic. I pretend he makes it just for me. This recipe is best if you make it the day before and let it hang out in the fridge overnight.

 

Layer a 9x13 inch glass dish or trifle in this order: 1 head of lettuce (chopped or shredded), 1 cup of chopped celery; 1/2 green bell pepper chopped; 1 bunch of chopped green onions; 4 boiled eggs chopped and 1 package of frozen peas. Follow with dressing (1 pint mayo and 2 tablespoons of sugar- well-mixed). Top with 1 package of low-fat shredded cheddar cheese and 5 pieces of cooked, crumbled bacon. Cover tightly and refrigerate.

 

Broccoli cheese casserole: Now, I don’t know if she reads this blog, but if she does she should know this is coming… My Great-Aunt Darla is a special lady. My first memory of her is the time I asked her what made her so great! I couldn’t figure out why I had all these Aunts and then Great Aunt Darla. Then, one year, she was in charge of this casserole. She totally botched it up and forgot to add the rice. No one noticed the folly until half-way through the family dinner. She still gets grief, but I choose to believe this grief is well-deserved.

Ingredients:

            ½ cup chopped celery

            ½ cup chopped onion

            1 stick of butter

            1 package frozen broccoli

            8 oz cheese whiz

            1 can of cream of mushroom soup

            1 small can pet milk or regular milk

            ¾ cup cooked rice

            Shredded cheddar cheese

Directions: Pre-heat oven to 350. In a large skillet, cook celery, onions and butter until clear. Add package of frozen broccoli and cook until tender. Then, add cheese whiz, mushroom soup, pet milk and rice. Mix well with spoon and transfer to a greased 9x13 inch dish. Top with cheese and bake until cheese melts.

*I have no idea how long that is because Memaw didn’t say. Please note, this is the real reason why I did not use Nanny Harvey’s dressing recipe. The directions are not exact and I have OCD. Also, Memaw has been assigned to bring the dressing and she will cook it perfectly.

 

Nanny Harvey’s crust- This is the best crust for ANYTHING. Quiche, pies or pot pies. Nanny Harvey was my Great-great-grandmother. She lived to see 5 generations, just like her mother Pemaw. It was so incredible to grow up with Nanny Harvey. I have so many priceless memories in the kitchen and on the back porch with her. I never baked a pie with her, but Memaw shared the recipe with me. My crusts never look pretty like theirs but not for lack of effort!

Ingredients:

            1/3 cup plus 1 Tablespoon of shortening

            1 cup of all-purpose flour

            2 teaspoons of salt

            2 to 3 tablespoons cold water

Directions: Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water (1 tablespoon at a time) tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Shape into a ball. Place on floured counter and roll pastry 2 inches larger than inverted pie plate with a flour-covered pin. Fold pastry into fourths; unfold and ease into plate, pressing firmly against bottom and side. Heat oven to 475. Prick bottom and side of crust thoroughly with fork. Bake until light brown (8 to 10 minutes).

 

Memaw’s Cream Pie- Memaw loves to make pies for any occasion, but especially holidays. She will make 6 or 7 pies if you don’t want her. Literally, she will make a whole pie for every person expected at the table. I took a poll from family members and these were the most popular pies.

Ingredients:

            ¾ cup sugar

            3 egg yolks

            ½ cup flour

            2 cups milk

            2 tablespoon butter

            1 teaspoon vanilla

In a saucepan, stir egg yolk into sugar and flour. Add milk. Cook until thick Add 2 tablespoons of butter and 1 teaspoon of vanilla. For chocolate, add 1/3 cup cocoa to sugar and flour mixture. For coconut, put in 1 cup of coconut. Add to pie crust. Bake at 350 for 12 to 16 minutes until golden brown.

Good luck and remember to thank God for all your blessings this year!

Week of November 16, 2014

Well, I lied to you. This week is not the week I need to share Thanksgiving recipes from our table… that’s next week. Luckily, I’ve got a head start on it already!

 

Winter is hitting all of us with this polar vortex (when did “polar vortex” become a thing, anyways?), so we are going with some hearty meals this week. Too bad Wrigley (our Maltese) got a haircut and is totally unprepared for the colder temperatures. He shamelessly rocks his sweater-vest. Daisy (our Golden Retriever) has decided to gain back 4 of the 28 pounds we have helped her lose since we adopted her last December. She is certain the added pounds will keep her warm. Here is a quick look at last week's meals and Wrigley trying to keep warm. 

 

 

Stromboli with homemade ranch dressing (1) : I told you my little brother was a super cutie, right? Well, his first grade teacher thought so too. So much so, she invited us all over to her house for dinner when we were moving from Odessa, TX. She made Stromboli and the pizza-loving Trout kids all fell in love. Thaw this dough in a coated loaf pan while you’re at work. When you get home, layer your favorite pizza fillings and fold it (kind of like a burrito, tucking both ends). Then, make an egg wash with a little oregano and garlic powder. Then, bake for about 25 minutes or so until the crust is a light golden brown. Serve with marinara or make some ranch! This meal is heavy and I refuse to apologize for it. I’ve been craving it for weeks. To lighten your calories, add a salad to your plate. Or not. I’d pick the latter.

 

Pork Chalupas and Beans (2): My local Brookshire’s had these buy one get one for a penny! My freezer is obviously full of pork now. I’m going to mix up a couple of recipes here. My Memee (maternal grandmother) makes these Chalupas and serves them for a crowd (made into tacos, burritos, nachos or salad). I think it needs a little more spice so I’m taking notes from the Spicy Dr. Pepper Shredded Pork we made on the first week of the blog (Thanks to the Pioneer Woman). This is going to make a big portion, so plan to freeze, share or feed an army. I’m planning to make this when all the Trouts are here for Thanksgiving and everyone wants something that isn’t turkey! The leftovers are great in stuffed peppers, enchiladas or as the base of a Mexican style stew. I’ll warn you, the sauce can be greasy, so consider skimming the fat off.

 

Ingredients:

1 roast (beef or pork)

1 lb dry pinto beans

1 can of Dr. Pepper

1 can of chipotle in adobo

2 can fire-roasted tomatoes

1 onion, diced

1 bell pepper, diced

2 tablespoons of brown sugar

1 tablespoon of salt

2 tablespoons garlic powder

 

Directions: Place beans in a large dutch oven (cover with 1 inch of water, this is why you don’t have to soak them). Then, place roast on top. Throw everything else on top.Bake for 12 hours at 250 degrees.  Once the meat is cooked through, pull out the pork and shred. Now is a good time to skim that fat off the top. Serve as tacos, nachos or rice bowl. I’d suggest skimming the fat once the broth cools as well.

*Alternatively, you can put all of the above in a big ol’Crockpot and cook on low for at least 8 hours.

 

Chicken Tortilla Soup (3): This is a similar taste to the above recipe, but much leaner. You certainly don’t have to make both, but I’m craving smoky Mexican flavors this week. This recipe says it serves 2. That must be a joke. I’ve fed 4 easily with it (2 of them my brothers in college). However, we all know I don’t really follow measurements so I probably used little more chicken and 2 cans of roasted tomatoes. You could (should) also add some shredded carrots and diced celery to sneak in some vegetables, Ok?

 

Roasted Pepper Pesto Pasta (4): On Veterans’ day, I watched a bunch of cooking and house renovation shows. I found this recipe that I’m excited to try and added at least 7 things to Mr. Rutledge’s honey-do list! So as not to lead you astray, we went ahead and snuck this meal in this week. I forgot to roast the garlic (oops!), but it was still delicious. I added artichoke hearts and Mr. Rutledge added bacon. I think roasted tomatoes and asparagus would be great in here. Plus, the veggies will help fill you up without as much pasta so I'm adding them to your grocery list! Thanks, Deeya, for the fresh basil! This pesto is legit and the pasta was great! Let me know what you think.

 

Smoked Salmon Quesadillas (5): This is a super fast, easy meal. It’s even better when you have some of your dad’s smoked salmon (hint, hint, Dad. Get to smoking some salmon!). All you have to do is slice up some purple onion and sauté with crushed red pepper, garlic and olive oil. Then, slice up some avocado. Layer tortillas with salmon,onion mixture, Mexican cheese and avocado. Heat a non-stick skillet and spray with cooking spray. Once the pan is warm, drop in your quesadillas. Once it is browned on one side, flip and cook on opposite side. I’m better than Mr. Rutledge at flipping these babies. He gets mad every time! Make some extra because they’re just as good leftover for lunch!

 

Produce

Chives (1)

Italian parsley (1)

2 white onions (2, 3)

1 bell pepper (2)

2 bulbs of garlic (3, 4, 5)

2 red onions (3, 5)

Cilantro (3)

Lime (3)

Shredded carrots (3)

Celery (3)

Basil (4)

Flat-leaf parsley (4)

Orange or lemon (4)

Asparagus (4)

Tomatoes (4)

Avocado (5)

 

Meat counter/deli

Pizza toppings (1)

Beef or pork roast (2)

1 lb chicken tenders (3)

Bacon (3)

Smoke salmon (5)

 

Dry goods

Mayonnaise (1)

White wine vinegar (1)

1 lb pinto beans (2)

1 can Dr. Pepper (2)

2 cans of chipotle in adobo (2)

3-4 cans fire-roasted tomatoes (2)

Brown sugar (2)

Tortillas (2, 5)

3 cups chicken stock (3)

Olive oil (3, 4)

Tortilla chips (3) – if desired

Walnuts or hazelnuts (4)

Roasted red peppers (4, or can buy fresh)

Artichoke hearts (4)

Whole wheat penne pasta (4)

 

Spices/seasonings

Garlic powder (1, 2)

Oregano (1)

Dill (1)

Bay leaves (3)

Crushed red pepper flakes (4, 5)

Salt, pepper

 

Fridge/Freezer

Rhode’s frozen loafs (1)

Mozzarella (1)

Eggs (1)

Sour Cream (1)

Buttermilk (1)

Mexican cheese or sharp cheddar (2, 3, 5)

Grated Parmigiano-Reggiano (4)

Mascarpone, crème fraiche or heavy cream (4)

Salsa (5)

Week of November 9, 2014

Halloween is over. Just so we are clear, arachnids do NOT get the respect they deserve. That’s all I’m going to say about it. According to every e-card out there, Thanksgiving does not even exist and it is already Christmas. Thanksgiving does exist to me, but we will talk about those plans next week. I’m going to try and share some Trout family traditional recipes with you!

 

Until then, let’s talk about the great debate at the Rutledge Roost. I maybe have a little OCD (Thanks, Dad!). Mr. Rutledge takes on a more relaxed approach to life. In our marriage, this really balances us (ok, if we are being honest I’m the one who needs balance). The décor of Christmas, however, is a COMPLETELY different story and balance goes out the window. No surprise to anyone who knows me: I imagine perfectly taut white Christmas lights with a bulb at every corner and peak and a tree with tiny little white lights, mercury glass balls, lace ribbons and burlap garland. Mr. Rutledge doesn't quite appreciate my need for the beauty of order. He says Christmas décor should have more "joy" than white lights could ever provide. He envisions something that consists of multi-colored, blinking lights everywhere. Sort of reminiscent of Clark Griswold.

 

I’ve tried everything to resolve with compromise (switch every other year or multi-colored lights outside, but a perfectly pristine tree inside). Mr. Rutledge said, “No!” I tried to remind Mr. Rutledge of the wedding advice our dear friend Cody gave us on the eve of our wedding- he only gets 10% of decisions and he should not waste any of them! Though Mr. Rutledge claims I'm the stubborn one in this relationship (and he may be right most of the time), I have been unable to sway him. So, I resolved myself to the fact that, at least this year, I was going to lose, but I got some chores out of him instead! I gave him a honey-do list and said if he got it done before his parents arrived, he could have multi-colored lights, but absolutely no blinking, twinkling lights allowed.

 

I’m begging all of you. Please tell Mr. Rutledge at every opportunity how much you love white Christmas lights. Until then, here is a look at last weeks's meals, a quiche I made this morning (cooking > cleaning) and the plan for this week:

 

White Chicken Chili (1) – This is a recipe one of the dietitians in Tampa shared several years ago. That was the most incredible place to be a young dietitian for many reasons, but most importantly they were all well-integrated into their respective medical teams and all of them could cook! This chili comes together quickly as long as you have the chicken already cooked. You can buy a rotisserie, make your own, or use leftovers. I have some leftover chicken in the freezer and will be using it.

Ingredients:

2 McCormick White Chicken Chili seasoning mix

2 pounds of boneless chicken breast, bite size pieces

2 tablespoons olive oil

1 can of Navy beans

1 can of Cannellini beans

1 can of Great Northern beans

1 can of black beans

1 can of cream of chicken soup

1 can of Rotel

4 cans of chicken broth

Directions: Heat oil in a large stew pot. Add the chicken; cook until it is no longer pink (about 5 minutes). While meat is cooking, drain and rinse all beans. Stir in seasoning packets, beans, cream of chicken, rotel and broth. Bring to a boil stirring occasionally. Lower to a simmer for 20 minutes.

 

Cauliflower fried rice with shrimp (2) – One of my nurse lunch buddies swears this is good. Mr. Rutledge is a little skeptical but he claims to “try anything once!” I’ll be adding some shrimp to this recipe (marinated in a bit of olive oil, lime juice, crushed red pepper and honey then quickly sautéed at the end).  I’ll also add some fresh ginger and water chestnuts. We are really lightening up the recipe with the cauliflower in place of rice! So we will find out if it is a fair trade.

 

Hors d'oeuvres (3) - We are having some friends over for a football game, so I’m planning on making several appetizers while Mr. Rutledge mans the grill. My tasks are: Pita bread and white bean dip; Goat cheese fondue with apples and candied bacon.

         

Grilled pork chops with Camp O’s Squash Casserole (4) – Mr. Rutledge and I met at summer camp. They made this awesome casserole and Miss Kathy gave me a copy of their recipe. Miss Kathy’s better half cannot remember me. It’s like my entire existence went into a black hole in his brain. He reintroduces himself to me every single time I see him. I mean I only worked half of one summer, so I don’t take it personally, but you'd think after a half dozen introductions Tommy might at least remember my face. We think the pork chop will pair well with the squash, and we are just going to throw the chops on the grill.

  

Campfire bundles (5) – Mr. Rutledge has requested something from our “regular rotation.” He mentioned fish tacos and campfire bundles. I picked the latter. I shared this recipe a few weeks back. Chop up your potatoes, veggies and kielbasa. Add some seasonings of choice. Dump into a glass dish; cover with foil and bake at 400 for about an hour.

 

Produce

2 large heads of cauliflower (1)

Carrots (1, 5)

Garlic (1)

2 White onions (1, 4, 5)

Lime (1)

Ginger (1)

Lemon (3)

Granny Smith apples (3)

Rosemary (3)

5 lbs of yellow squash (5)

Mushrooms (5)

Potatoes (5)

Bell Pepper (5)

Jalapenos (5)

 

Meat/Deli Counter

Shrimp (1)

2 lbs chicken (2)

Bacon (3)

Pork chops (4)

Polka Kielbasa (5)

 

Dry Goods

Soy sauce (1)

Honey (1)

2 can of Navy beans (2, 3)

2 can of Cannellini beans (2, 3)

1 can of Great Northern beans (2)

1 can of black beans (2)

1 can of cream of chicken soup (2)

1 can of Rotel (2)

4 cups of chicken broth (2)

Water chestnuts

Olive oil (1, 2, 3)

Yeast (3)

Sugar (3, 4)

Whole wheat flour (3)

All-purpose flour (3)

Breadcrumbs (4)

 

Seasonings/Spices

Crushed red pepper (1, 3)

2 packages of white chicken chili mix (2)
Garlic powder (3)

Smoked paprika (3)

Dehydrated onion flakes (3)

Poppy seeds (3)

Sesame seeds (3)

Light brown sugar (3)

Cayenne (3)

McCormicks Smokin’ Sweet Tea packet (4)

Pepper

Salt

Fridge/Freezer

Eggs (2, 4)

Frozen peas (2)

Whipping cream (3)

11 oz goat cheese (3)

Butter (4)

Week of November 2, 2014

Well hello friends! I can call you friends, now right? I forgot to take many pictures this week (oops!). I did get one of the French Dip sandwiches and have added it to last week’s blog. When I get the soup and fish made this weekend, I’ll update with pictures. Maybe I’ll post a Halloween picture, too.

I hope y’all had a great Halloween. Two years ago, I asked Mr. Rutledge to dress up with me for Halloween. You know there all those really cute couple’s costumes. I just knew he would be game for something. Now, I am a realist. I wasn’t planning a Ken and Barbie or Flo and Mayhem. I was thinking I could be a spider, Mr. Rutledge could be a spider web and Wrigley could be a spider egg sac. Based on what I’ve already told you about Mr. Rutledge, you can probably guess how that plan went. Some day I’m going to sucker him into one of those family-themed costumes. I should start plotting this now.

My all time favorite Halloween story occurred one of the first times I ever went trick-or-treating. About ¾ of the way through our trek, I tripped over something and my glasses and candy went flying everywhere. When my dad tells this story he makes it sound like all the other neighborhood kids had a feeding frenzy on my spilled candy until he scared them all off- flailing his arms and shaming the kids for trying to take my loot! That’s my dad, though, going all out for his kids.

Unfortunately for me, my boss has decided to come to town and complete my annual evaluation on Halloween. Do you think she will take me seriously with all the spider web eyeliner and 8 legs? Surely this will not call my professionalism into question! I have only seen her about 4 times (including my interview) and now we will sit arachnid and supervisor across from each other and address all this arachnid has accomplished over the last year. Sometimes I think my life provides enough material for a comic strip.  

I almost forgot... Nutrition tip for the week! Hide the leftover candy from yourself. Or freeze it. Or look up how many burpees you have to do to burn off the calories of each candy bar. 

Stuffed Bell Peppers (1) – These peppers have tons of flavor, but less refined carbohydrates than traditional Mexican food. I hope you enjoy them!

Ingredients

6 Large Bell Peppers

½ lb lean ground beef or turkey breast

½ cup onion, chopped

2 can of Rotel tomatoes

1 can of black beans, rinsed and drained

½ cup of frozen corn

1 cup brown rice, cooked (any kind of rice will work)

1 teaspoon salt

1 teaspoon cumin

1¼ cup shredded cheese, divided

¼ cup water

Directions: Cut off each top of the peppers and scrape out the seeds and membranes. Set aside. Combine ground beef, onion, Rotel, beans, cooked rice, corn, salt, cumin, and 1 cup of cheese. Stuff each bell pepper with mixture.  Cook on low for 6 hours or high for 4 hours until peppers are tender and ground beef is cooked throughout. About 15 minutes before serving, sprinkle remaining cheese and let it melt.

Sherry’s Chili (2) – My buddy Megan and her mom sent me this recipe a couple of years ago. I tweaked it without permission because they do the same thing to me! It is delicious. I will take this to our neighborhood block party next weekend!

Ingredients:

1 onion, diced

4 cloves of garlic, minced

1 lb ground beef or ground turkey breast

1 lb sausage

1 can pinto beans

1 can of kidney beans

2 cans of diced tomatoes (I like fire-roasted)

2 cans of enchilada sauce (red, hot)

2 tablespoons of chili powder

1 bottle of beer (Mr. Rutledge recommends a lager—whatever that is)

Directions: In the bottom of a large stew pot, cook meat and add onions and garlic. Once meat is cooked through and onions are clear, add remaining ingredients. Bring to a low boil and cook for at least 30 minutes (the longer the better) on low-medium.

Seared Tuna and edamame (3) – This tuna recipe is new to us, but I love a good seared tuna. Edamame is green and starchy so it counts as both sides in my book. You can always cook up something extra if your Mister wishes. I buy the steamable edamame and add just a little salt (or soy sauce).

Lemon Rosemary Chicken, with sautéed green beans and potatoes (4) – This is new for us, but it’s a crockpot meal.

Ingredients:

Whole chicken, skinned

Salt/pepper

Whole head of garlic

1 bunch of rosemary

2 lemons

Red potatoes

Green beans

Almond Slivers

Directions: Rinse chicken and rub with salt and pepper (inside and out). Put in the crockpot. Layer garlic cloves in and around chicken. Zest one lemon (reserve for green beans). Slice lemons and stuff those along with the rosemary inside chicken. Set on low for 8 hours.  When you get home, steam green beans. While beans steam, slice and sauté potatoes. Once green beans soften to your preference, quickly sauté with lemon zest and almond slivers.

Chicken Salad Sandwiches with fruit salad (5) – I’ll be deboning the rest of our chicken and making a chicken salad. Mr. Rutledge likes green onions, celery, almonds, a little mayo and his own secret blend of spices (salt, pepper, cayenne, and a dash of cumin—don’t tell him I told you; he thinks he invented that mixture!) in his. I don’t mind apples and grapes in there as well. I have to get the rest of those sandwich thins from last month out of my freezer and they will be great toasted and topped with a spoonful of the chicken. For the fruit salad, take a package of instant vanilla pudding and mix with the juice of canned pineapples in the bottom of a mixing bowl. Once all the lumps are gone, add in the pineapple and other fruits.

Produce

6 green bell peppers (1)

2 Onions (1, 2)

Garlic (2, 4)

Fresh tarragon (3)

2 Oranges (3)

Red onion or shallots (3)

2 Lemons (4)

Fresh rosemary (4)

Red potatoes (4)

Green beans (4)

Green onion (5)

Celery (5)

Fruit variety- banana, strawberries, apples, etc (5)

Deli/Meat counter

½ lb lean beef or turkey breast (1)

1 lb lean beef (2)

1 lb lean breakfast sausage (2)

4-5 oz per person Tuna (3)

Whole chicken (4)

Dry Goods

2 cans of Rotel (1)

Can of Black beans (1)

Brown rice or quinoa (1)

1 can of pinto beans (2)

2 can of kidney beans (2)

2 cans of fire-roasted tomatoes (2)

2 cans of enchilada sauce (2)

1 bottle of beer (2)

Olive oil (3)

Almond slivers (4, 5)

Mayonnaise (5)

Bread (5)

Instant vanilla pudding (5)

1 can of peaches in natural juices (5)

1 can of pineapple in natural juices (5)

Spices/Seasonings

Salt, pepper

Cumin (1, 5)

Chili powder (2)

Allspice (3)

Coriander (3)

Cinnamon (3)

Cayenne (5)

Fridge/Freezer

Frozen corn (1)

1 ¼ cup shredded cheddar or Mexican cheese, low-fat (1)

Edamame (3)