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)
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