Hello All,
I was described this week by a longtime friend as a “Suzy-Homemaker.” At first I was a little offended. I’m not sure why. I work hard to make a home for my family, not just a house or a place to stay. I decided I would gladly accept this new title, embrace it, and move forward as the new “Suzy.” Instead of letting an antiquated idea of what a mother should be, I’ll rework it into something more realistic. I can work fulltime and still make dinner for my family. I don’t have to be the only one doing laundry. Truth be told, Vasek’s a much better cleaner. From now on, I define me and the titles people give me.
My oldest turns four this week. It’s bittersweet. I love her independence but it also a reminder that she will not be little forever. To celebrate, I made zucchini chocolate cupcakes. Yes, cupcakes with vegetables. They are to die for. I’m giving you the recipe to taste for yourself.
We also let Lydie pick her birthday dinner. She chose spaghetti tacos. I’m including the recipe for those of you brave enough to try them. To quote Carly Shay, “What? Spaghetti can’t exist in a hard crunch shell?”
I hope you enjoy this week’s menu as much as I enjoy eating it.
Day 1 – Black Bean Burgers with Squash Dippers and homemade Mayo
This is a quick meatless Monday meal that takes just seconds to prepare, even the mayonnaise if you have a stick blender.
Frozen black bean burger patties, cooked to directions on box
Rolls split
Tomatoes, sliced
Lettuce or spinach, washed
Place burgers on rolls and top with veggies. Slather on mayo from recipe below.
Squash, sliced thin
Dip or salsa
Use squash just like chips to dip in your favorite salsa or dip.
1 egg
1 cup oil
Juice of ½ a lemon
Salt and pepper to taste
Combine all ingredients in a large mouth jar. Use stick blender until all ingredients emulsify, or turn white and creamy. Use on burgers.
Day 2 – ZucCakes
Lydie’s teachers actually ask for these. I make them mini sized for kids and regular sized for adults. They are great with cream cheese or butter cream frosting. To make them even healthier, replace the oil with an equal amount of sugar free applesauce.
http://www.101cookbooks.com/archives/000281.html
Day 3 – Spaghetti Tacos
1 lb. ground beef
1 jar marinara sauce
1 box spaghetti
1 box taco shells
Boil large pot of water and cook spaghetti to directions on box. Bake taco shells according to directions. Brown ground beef and top with sauce until thoroughly heated. Mix with pasta. Carefully put a large scoop of spaghetti in taco shells. Enjoy with lots of napkins.
Day 4 – Pork Chops and Applesauce
This is my nod to the Brady Bunch. I know you all remember this episode. This was a staple for many families. Bring it back to your table with grilled twist.
Bone-in pork chops
Grill Seasoning
Zucchini cut lengthwise into quarters
Olive oil
Salt and pepper
Jar of apple sauce
Heat outdoor grill or grill pan to med-hi heat. Sprinkle pork and zucs with olive oil and grill seasoning. Cook until zucchini is tender and pork is cooked all the way through. (Check it by cutting one open.) Serve with applesauce.
Day 5 – Spinach-Artichoke Pizza
This is a quick take on an old favorite.
Pizza dough from the refrigerated section
Jar of alfredo sauce
Jar of artichoke quarters, drained and chopped
Box of frozen spinach, thawed and drained (Use fresh if you have it)
Bag of shredded mozzarella cheese
Parmesan cheese
Heat oven to directions. Roll out dough very thin. Top with alfredo sauce, you may not use all of it. Sprinkle on artichokes, spinach, and both cheeses. Bake until dough is browned and crispy and cheese is melted and golden.
Day 6 – Rotisserie Chicken with Mashed Potatoes and Broccoli
This is a go to, almost no cook night meal. Get the bags of mashed potatoes and cook in the microwave. Steam the broccoli in the mic as well. Cut up the chicken and serve!
Day 7 – Left Over Buffet
You will probably have a ton of tidbits left. Put them on the counter and have a free-for-all.
Drink of the Week – Key Lime Margarita
This will always remind me of Pam. Thanks for sharing!
1 can frozen Bacardi margarita mix
1 can vanilla vodka
Ice
Put all ingredients into a blender. Blend until smooth. Enjoy, again and again!
With lots of love from your “Suzy Homemaker,”
Brooke
Sunday, August 23, 2009
Sunday, August 16, 2009
Some all-time favorites and new ones, as well...
Hello All,
I apologize for not updating this sooner; life has been incredible busy. I’ve tried several new recipes so it may be worth the wait. I am branching out and simplifying my recipe repertoire and I’m pretty sure you will reap the benefits.
Day 1 – Meatless Monday Sink Sandwiches
While the tomatoes are still really great and cheap, enjoy a simple meal of a tomato sandwich. Simple slice tomatoes and place on a mayo lined slice of bread. Sprinkle with a little salt and pepper and top with other slice. If it’s a really juicy tomato, eat it over the sink to cut down on clean up. Try this with squash cut into thin slices, dipped in your favorite chip dip.
Day 2 – Take Out Made In Hoisin Pork Chops with Veggies
I modified this from a Rachael Ray recipe. I’ve simplified it by using my favorite frozen veggies and boil-in bag brown rice.
4 pork chops
1 tsp. Chinese five spice
2 tsp. Montreal grill seasoning
2 T. vegetable oil
¼ cup hoisin sauce, found in the Asian section of the supermarket
1 box mixed frozen vegetables, made to package directions
1 bag boil-in bag brown rice, made to package directions
Season chops liberally on both sides with a combination of the five-spice powder and grill seasoning. Heat 2 tablespoons vegetable oil in nonstick skillet over medium-high heat. Cook chops 6 minutes on each side, then add about 1/4 cup hoisin to pan heat through and coat chops in sauce. Serve with rice and veggies.
Day 3 – Mexican Corn Pie
This is one of my all time favorites. My dad found this recipe years ago and we enjoy it all the time.
3 eggs
1 can (8 ¾ oz.) cream style corn
1 (10 oz.) bag frozen corn kernels
½ cup butter, melted
½ cup yellow corn meal
1 cup sour cream plus more for topping at the table
4 oz. Monterey jack cheese, cubed
4 oz. sharp cheddar cheese, cubed
1 can (4 oz.) chopped mild chilies
½ tsp. salt
½ tsp. pepper
¼ tsp. Worcestershire sauce
Preheat oven to 350 degrees and generously grease 10 inch pie plate and small bowl.
In a large bowl, beat eggs. Add remaining ingredients and stir thoroughly.
Pour into prepared containers and bake for 1 hour.
Serve with sour cream as garnish. This is also great with chips and salsa.
Day 4 – Chicken Amore’
This is also a family favorite. This is the ultimate in comfort food. Prepare buttered egg noodles and serve the chicken and sauce on top.
3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup flour
½ cup EVOO
2 cloves garlic
2 tsp. parsley
½ tsp. poultry seasoning
1 cup dry white wine
Dash of hot sauce
¾ cup black sliced olives
3 oz. jar of slice mushrooms
Dredge chicken in salt, pepper and flour.
Cook garlic in oil a couple of minutes.
Add chicken and cook until brown on both sides.
Add remaining ingredients and simmer for 30 minutes. Serve over buttered egg noodles.
Day 5 – Eggplant Dippers
This is a great use of eggplant. I like the smaller ones; they make more of a chip sized dipper. You can also layer these with the cheese and the sauce on the plate and make individual eggplant parmesan.
1 medium eggplant, peeled and sliced into 1/2 inch rounds
4 tablespoons mayonnaise, or as needed
1/2 cup seasoned bread crumbs
¼ cup parmesan cheese
Shredded mozzarella
1 jar marinara sauce, heated
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
Place the bread crumbs and cheese in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet.
Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side. Top with shredded mozzarella. Dip in marinara sauce or layer to make mini eggplant parm.
Day 6 – Great Whole Wheat Banana Bread
I got a great deal on very ripe bananas this week. If you can't use the bananas because they are too ripe but don’t have time to make this bread tonight, peel the bananas and freeze in a Ziploc bag. Just bring them back to room temp before using.
½ cup unsalted butter, melted
½ cup packed light or dark brown sugar
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 ½ cups mashed ripe banana (3-4 medium to large bananas)
¼ cup honey or sugar
2 large eggs
2 cups whole wheat flour
½ cups chopped walnuts (optional)
1 cup mini semi-sweet chocolate chips (optional)
Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch glass loaf pan.
Mix together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, mixing until smooth. Add the flour, chocolate, and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.
Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.
Day 7 – Coconut Ice Cream
I needed a dairy-free ice cream recipe for Lydie’s party for one of her little friends. I tried one from the internet and tweaked it to fit our taste. You will never know this is not made with heavy cream. It’s that good.
4 cups coconut milk, about 2 ½ cans (use light coconut milk for a more sorbet texture)
½ cup sugar
¼ tsp. coconut extract for a really tropical flavor or ¼ tsp. vanilla extract for an ice cream taste
½ cup mini semi-sweet chocolate chips
Mix first three ingredients in a large bowl until well blended and sugar is completely incorporated. Put into an ice cream maker. When about 5 minutes are left until it’s done, put in chocolate.
Drink of the Week – Easy Mojito
You have to make one of these before summer ends. It is too good to pass up. I like to use white tequila instead of rum but this is the traditional way to go.
http://www.realsimple.com/food-recipes/browse-all-recipes/mojito-10000001718019/index.html
Please enjoy these recipes with those you love. It tastes better and makes you forget that you’re not eating out!
With coconut ice cream with chocolate on top,
Brooke
I apologize for not updating this sooner; life has been incredible busy. I’ve tried several new recipes so it may be worth the wait. I am branching out and simplifying my recipe repertoire and I’m pretty sure you will reap the benefits.
Day 1 – Meatless Monday Sink Sandwiches
While the tomatoes are still really great and cheap, enjoy a simple meal of a tomato sandwich. Simple slice tomatoes and place on a mayo lined slice of bread. Sprinkle with a little salt and pepper and top with other slice. If it’s a really juicy tomato, eat it over the sink to cut down on clean up. Try this with squash cut into thin slices, dipped in your favorite chip dip.
Day 2 – Take Out Made In Hoisin Pork Chops with Veggies
I modified this from a Rachael Ray recipe. I’ve simplified it by using my favorite frozen veggies and boil-in bag brown rice.
4 pork chops
1 tsp. Chinese five spice
2 tsp. Montreal grill seasoning
2 T. vegetable oil
¼ cup hoisin sauce, found in the Asian section of the supermarket
1 box mixed frozen vegetables, made to package directions
1 bag boil-in bag brown rice, made to package directions
Season chops liberally on both sides with a combination of the five-spice powder and grill seasoning. Heat 2 tablespoons vegetable oil in nonstick skillet over medium-high heat. Cook chops 6 minutes on each side, then add about 1/4 cup hoisin to pan heat through and coat chops in sauce. Serve with rice and veggies.
Day 3 – Mexican Corn Pie
This is one of my all time favorites. My dad found this recipe years ago and we enjoy it all the time.
3 eggs
1 can (8 ¾ oz.) cream style corn
1 (10 oz.) bag frozen corn kernels
½ cup butter, melted
½ cup yellow corn meal
1 cup sour cream plus more for topping at the table
4 oz. Monterey jack cheese, cubed
4 oz. sharp cheddar cheese, cubed
1 can (4 oz.) chopped mild chilies
½ tsp. salt
½ tsp. pepper
¼ tsp. Worcestershire sauce
Preheat oven to 350 degrees and generously grease 10 inch pie plate and small bowl.
In a large bowl, beat eggs. Add remaining ingredients and stir thoroughly.
Pour into prepared containers and bake for 1 hour.
Serve with sour cream as garnish. This is also great with chips and salsa.
Day 4 – Chicken Amore’
This is also a family favorite. This is the ultimate in comfort food. Prepare buttered egg noodles and serve the chicken and sauce on top.
3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup flour
½ cup EVOO
2 cloves garlic
2 tsp. parsley
½ tsp. poultry seasoning
1 cup dry white wine
Dash of hot sauce
¾ cup black sliced olives
3 oz. jar of slice mushrooms
Dredge chicken in salt, pepper and flour.
Cook garlic in oil a couple of minutes.
Add chicken and cook until brown on both sides.
Add remaining ingredients and simmer for 30 minutes. Serve over buttered egg noodles.
Day 5 – Eggplant Dippers
This is a great use of eggplant. I like the smaller ones; they make more of a chip sized dipper. You can also layer these with the cheese and the sauce on the plate and make individual eggplant parmesan.
1 medium eggplant, peeled and sliced into 1/2 inch rounds
4 tablespoons mayonnaise, or as needed
1/2 cup seasoned bread crumbs
¼ cup parmesan cheese
Shredded mozzarella
1 jar marinara sauce, heated
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
Place the bread crumbs and cheese in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet.
Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side. Top with shredded mozzarella. Dip in marinara sauce or layer to make mini eggplant parm.
Day 6 – Great Whole Wheat Banana Bread
I got a great deal on very ripe bananas this week. If you can't use the bananas because they are too ripe but don’t have time to make this bread tonight, peel the bananas and freeze in a Ziploc bag. Just bring them back to room temp before using.
½ cup unsalted butter, melted
½ cup packed light or dark brown sugar
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 ½ cups mashed ripe banana (3-4 medium to large bananas)
¼ cup honey or sugar
2 large eggs
2 cups whole wheat flour
½ cups chopped walnuts (optional)
1 cup mini semi-sweet chocolate chips (optional)
Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch glass loaf pan.
Mix together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, mixing until smooth. Add the flour, chocolate, and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.
Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.
Day 7 – Coconut Ice Cream
I needed a dairy-free ice cream recipe for Lydie’s party for one of her little friends. I tried one from the internet and tweaked it to fit our taste. You will never know this is not made with heavy cream. It’s that good.
4 cups coconut milk, about 2 ½ cans (use light coconut milk for a more sorbet texture)
½ cup sugar
¼ tsp. coconut extract for a really tropical flavor or ¼ tsp. vanilla extract for an ice cream taste
½ cup mini semi-sweet chocolate chips
Mix first three ingredients in a large bowl until well blended and sugar is completely incorporated. Put into an ice cream maker. When about 5 minutes are left until it’s done, put in chocolate.
Drink of the Week – Easy Mojito
You have to make one of these before summer ends. It is too good to pass up. I like to use white tequila instead of rum but this is the traditional way to go.
http://www.realsimple.com/food-recipes/browse-all-recipes/mojito-10000001718019/index.html
Please enjoy these recipes with those you love. It tastes better and makes you forget that you’re not eating out!
With coconut ice cream with chocolate on top,
Brooke
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