What We’re Cookin’ This Week: Vol. 4

  • Chicken Mozzarella Pasta It frustrates me to no end when the kids devour something and then when I serve it again, they’re not as enthusiastic as they were the first time. So this was a 5 star dinner last week, which has been demoted to 3 stars. Oh well.
  • Crispy Apricot Pork Chops I’ll be making these tonight, so I’ll give you a review on this one next week. I can almost guarantee 5 stars. We’ll see if I’m right!
  • Chicken Quesadillas These were absolutely delicious and easy to make too. Five stars.

PW chicken quesadillas SMAM

  • Fr. Leoโ€™s Fusion Fajitas Oh my goodness. I’d like to give this dinner 6 stars. It was that good. If flank steak weren’t so dang expensive, I’d be making this once a week until we couldn’t take anymore. Seriously, I get now why Fr. Leo beat Bobby Flay in his throw down with this recipe. And the best part? The kids don’t really like sour cream or guacamole much, so The Hubs and I enjoyed some breakfast burritos this morning with scrambled eggs instead of steak. Delish!

Fr. Leo's Fusion Fajitas SMAM

  • Roast Turkey- Five stars. They didn’t even speak for a good five minutes while eating dinner after school and the house smelled so good all afternoon! Look at it sitting so pretty on the plate, almost like a TV dinner from the ’80s!

turkey dinner

  • Pumpkin Pancakes I don’t have a review on these for you yet because I was woken up by the two year old at 5:30 this morning and then went back to bed with no time to make pancakes before Mass. Darn! My plan is to make these before school tomorrow because I can’t think of a better way to kick of another full week of school than with a plate full of pumpkin pancakes. Oooooo, I cannot wait!
  • Slow Cooker Cherried Chicken This is by no means a 5 star meal, but you know, it works. Wednesdays are super busy here with Irish Dance and Soccer Practice keeping us busy and well, not home much, so I just toss the boneless, skinless chicken thighs into the crock pot with a bag of frozen dark cherries, the chili sauce (you can find it in the ketchup section), brown sugar, salt, pepper, and some oregano or Italian seasonings. Then I make some green beans and Jasmine rice to go with it and I call it dinner. I’d give it 3.5 stars.
  • Pork Stew with Apricot and Prunes 5 stars, no question. This is the epitome of fall cooking. Everyone in the family loves it. And because it makes such a big pot of stew, we had it after school on Friday for dinner, and again today for lunch. I just store it in the fridge in the Dutch Oven I prepared it in, put it back on the stove and gently warm it up. No picture for this one, sorry. I was too anxious to dive in!

So, on the menu for this coming week, I think I’ll do the roast turkey again because it makes the kids so happy and it’s so easy for me. As for the rest of the week…

Have a wonderful week! Please, leave your recipe ideas in the Comment Box.

Categories: Cooking

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One Response to What We’re Cookin’ This Week: Vol. 4

  1. This is an easy fave in our house:
    Put a small roasting chicken in Dutch oven with one bag baby carrots, a chopped onion or two and some diced celery . Drizzle some olive oil over chicken and veggies and dot the chicken w a few tablespoons butter then season well.
    Cook with lid on in 350 degree oven until chicken is done, about hour and a half. (Depending on chicken size of course).
    Meanwhile, cook some thin, fast cooking pasta like angel hair (tear long pasta into smaller pieces before cooking) or pastina. Drain and set aside.
    Remove cooked chicken and shred. Return to Dutch oven with veggies and all the broth that was created during cooking. Add cooked pasta in as well and stir and serve. It’s not soup but it’s not stew either. It’s just so good.

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