It's what's for Dinner next week

Grilled Cheese with a Twist

Here's a recipe for you that I created after trying it at Samplings Wine restaurant in Colorado this summer. It had a fancier name on the menu but for my house this will do. I love eating out and then trying to recreate it at home. This is an easy meal to make before heading out the door for soccer practice.

Pesto
Aged White Cheddar Cheese
Thinly Sliced Ham
Sourdough Bread

Slice your sourdough bread and spread pesto on the bread. Add a piece or two of ham and the aged white cheddar cheese. Butter outside of bread and toast in skilled till bread has browned and cheese has melted.

Yummy!!! Hope you enjoy!

not much to share...

Sam is sick today and it's rainy out- i'm sooo in the mood for some soup (maybe i'm feeling empathetic toward Sam- or is that sympathetic- i always get those two confused?!)
this is what i really want (but i don't have the noodles):

Chicken & Noodles

2 cups cooked, cubed chicken breasts
1 10 oz pkg Raemes frozen noodles
1 stick margarine
2 cans chicken broth
salt, pepper, thyme to taste
¾ cup carrots, sliced
½ cup celery, sliced
½ cup onion

Saute onion, carrtos and celery in 2-3 Tbsp. butter until tender. Add chicken broth, chicken, vegetables, remaining butter (or a little less) and noodles to crock pot. Season with salt, pepper, thyme and bay leaf. Cook on low for 3-4 hours.
source: Tina Martin

This freezes pretty well, too- you just have to add more water or chicken broth after you thaw it- or serve it thick (i like it that way).

Leftover steak

I found some steak on sale this weekend, this was the only steak recipe I have- anybody have any others?

Sweet Skillet Sirloin
3 green onions, minced
2 Tbs lite soy sauce
1 Tbs honey
1 tsp dark sesame oil
1/2 tsp crushed red pepper
3 tsp minced garlic, divided
1 lb beef sirloin, thinly sliced

1 tsp veg. oil
warm cooked brown rice
cooked frozen mixed vegetables

Combine first 5 ingredients and 2 tsp. minced garlic in a large resealable plastic freezer bag; add beef. Seal and shake to coat. Marinate in the refrigerator 30 minutes (or freeze at this point)
Thaw. Heat oil in large skillet over medium-high heat. Add remaining 1 tsp. minced garlic and sauté until tender. Add beef mixture; cook 3-5 minutes or to desired degree of doneness, stirring often. (Do not overcook, or beef will burn).
Serve with rice and vegetables.

Servings: 4
from 'Once a Month Cooking'

Are you hungry?

so i thought this would be any easy way to do a recipe share...which could be on-going, and easy to find- since it's right here on your computer, instead of buried in a cookbook somewhere. (this has mostly selfish intent since I'm always looking for new recipes- but I'm hoping you are, too!)
I tried to fix the settings to allow others to post entries, once you login- just go to "new post" and type your entry. Feel free to pass this along and invite others who you think might be interested.
-vicki

Here's our menu for tonight- which I'm excited about b/c it's food that taste's good for once, instead of frozen pizza or burgers (-the rut we've seemed to hit since moving!)

Herb-Rubbed Pork Tenderloin
1 Tbs garlic powder
2 tsp brown sugar
2 tsp rubbed sage
1 ½ tsp dried thyme
1 tsp ground mustard
½ tsp cayenne pepper
½ tsp pepper
2 pork tenderloins (1 pound each)

In a small bowl, combine the first seven ingredients; rub over pork.
Place in a large ungreased shallow glass dish. Cover and refrigerate for up to 8 hours.
Place tenderloins on a rack in a shallow roasting pan. Bake at 400° for 35-40 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.

Servings: 8
Recipe Source Source: Country Woman Magazine
(to make this a freezer meal that you can pull out and thaw for use at a later time I mix the seasonings and put in a ziploc bag and then tape that to the pork tenderloin bag and freeze together.)

we're also having Paula Deen's Marinated Tomatoes:
3/4 cup vegetable oil
1/2 cup red wine vinegar
3 Tbs chopped fresh parsley
1 Tbs sugar
1 1/2 tsp garlic salt
1 1/2 tsp seasoned salt
3/4 tsp dried oregano
1/2 tsp pepper
10 plum tomatoes (about 2 1/2 pounds)

Combine vegetable oil and next 7 ingredients in a large zip-top plastic freezer bag.
Core and cut each tomato into 4 wedges; add to marinade in plastic bag. Seal and shake to coat tomato wedges. Chill 4 hours; let stand 30 minutes at room temperature before serving. Serve with a slotted spoon.

Yield: 6 to 8 servings
Preparation time: 10 minutes
Cooking time: 4 hours
Cooking Tips:
Once you have enjoyed all of the tomatoes, transform the leftover marinade into a quick and fresh vinaigrette by adding 1/4 teaspoon Dijon mustard.
Author: Paula Deen
Recipe Source Source: Southern Living, JANUARY 2006

and Onion Roasted Potatoes:
1 envelope Onion Soup mix
2 lbs potatoes, cut into slices about 1/4 inch thick (about 2 lbs.) **Can also cut into chunks, but I've found slices cook better
1/3 cup olive oil

Preheat oven to 425°. Combine all ingredients in large bowl, making sure potatoes are well coated. Pour into well-greased 11x9-inch baking or roasting pan.
Bake, stirring occasionally, 35 minutes or until potatoes are tender and golden brown

Author: Jonica W

I tweaked this and combined it with another recipe-
Campfire Potatoes
5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 Tbs butter
1/3 cup shredded cheddar cheese
2 Tbs Minced fresh parsley
1 Tbs Worcestershire sauce
salt and pepper to taste
1/3 cup chicken broth

Place the potatoes and onion on a large piece of heavy-duty foil; dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over meium coals for 35-40 minutes or until potatoes are tender.

Yield: 4-6 servings
Author: Cathy (Erin's cousin- who's last name I cannot spell, sorry Cathy!)

ok, now it's someone else's turn...anybody have any good ideas or recipes to share???