A Vote for the Menu...

Here it is, election week.

The vote is over.

The ballots are counted.

And the cooking continues at the Cloud house.

With food in our stomachs, we all come out winners.

Yes, cheesy, I know, but it is hard to "spruce" a menu/plan up every single week.  Work with me here...

Here is the menu for our family for the week...better late than never. :)

Sunday:  Mostaccioli, garlic breadsticks (new recipe), carrots/Ranch

Monday:  Angel Hair Pasta with Shrimp and Lemon Cream Sauce (new recipe...YUM), crescent rolls, salad

Tuesday:  Skillet pork chops, oven roasted potatoes, parkerhouse rolls, salad (leftover)

Wednesday:  On Your Own Night (But I did bake something new for breakfast:  peanut butter chocolate chip muffins :)

Thursday:  Crockpot tostadas, salsa, chocolate chip cookies for dessert

Friday:  Homemade pizza (pepperoni/sausage and white cheese)

Saturday:  Sweet and Sour Chicken, fried rice

I have also been baking for a fundraiser at Hunter's school:  Oreo Cupcakes and Mint Chocolate Brownies.

Like I said, we are not missing any meals at our house this week...

What are you having for dinner this week?

Reba

Parmesan Honey Pork Roast

I am always looking for a good pork recipe.  Pork mixes things up for us.  Though I like chicken and beef, sometimes you just need something different. 

My favorite pork recipe is fall pork tenderloin.

Mmmm...been craving that lately.

But one of our kids is on an elimination diet for the time being. And that includes 2 of the 3 ingredients in the fall pork tenderloin.

So that will have to wait.

When I saw this recipe on Pinterest, I was intrigued.

A new pork recipe.

And it sounded yummy...

Plus, I love crockpot recipes.

So I gave it a go.

And it was good.

My only regret is that there was just a little left over.  And we ate a lot of good meals that week.  The leftovers went to waste. :(

But other than that, it was good. :)

Ingredients:
1 pork tenderloin, boneless (2-3 pounds)

2/3 cup grated Parmesan (only freshly grated for me...I am picky like that)

1/2 cup honey

3 Tbsp soy sauce

2 Tbsp dried basil

2 Tbsp minced garlic

2 Tbsp olive oil

1/2 tsp salt

2 Tbsp cornstarch (unless you are me and you just kind of add until you think it is enough...)

1/4 cup cold water

Directions:
Place roast in a slow cooker.  (I used a crockpot liner but if not, you probably want to spray with cooking spray first.)

Mix together the Parmesan, honey, soy, basil, garlic, olive oil, and salt.   Pour over the roast.

Cook on low for 6-7 hours.  The meat temperature should read 160; however, I go by the way it looks on the inside and usually have a little taste test. :)

Once the meat is cooked, remove the pork from the crockpot and keep warm in a separate dish.  Skim the fat off the remaining juices, then move the liquid to a saucepan.  Bring the liquid to a boil.  Mix the cornstarch and cold water until smooth.  Slowly add the cornstarch mixture to the boiling liquid.  Bring to a boil. Cook and stir for 2 minutes.  Serve the liquid over the roast.

I actually went a little overboard on the cornstarch, so mine was really thick. 

But it was delicious.

I will be making it again.

I served it with fried hashbrown potatoes, blackeye peas, and rolls (I think...it has been a week or so).
Happy cooking!

Reba

Boo...It's a Late Menu!

Yes, I am late.

Even later than usual.

But even in the midst of busyness, we are eating around here.

Sunday:  On Your Own night (Mark and I were away for the weekend, so the kids had tacos with my parents; we had pizza on our way home)

Monday:  Korean beef, basmati rice, carrots/Ranch, rolls

Tuesday:  Parmesan honey pork (new recipe), hashbrown potatoes, rolls

Wednesday:  Baked potato soup, asiago garlic bread

Thursday:  Grilled cheese sandwiches, deli meat, pineapple

Friday:  Leftovers (football game)

Saturday:  Fried chicken tenders, mashed potatoes, rolls, molten chocolate lava cakes for dessert

I know, I know. It is almost the end of the week.

But even if it wasn't written, I have followed it.

What has been for dinner at your house this week?

Reba

Chicken Avocado Salad

I will be upfront here.

This recipe was totally for me.

I am the only person in the family who eats avocados.

But when I saw this recipe via Pinterest, I just knew I had to try it.

So last week I gathered the necessary ingredients, put them together, and chowed down for lunch/dinner the next few days.

For me (one who loves avocados), it was delicious.

Not low in calories or fat, but it is all good fat, right? :)

Ingredients:
2 cups cooked chicken, shredded or cut into small pieces (I followed the recipe above and used it from a rotisserie chicken but I will try it just with boiled chicken next time...much cheaper :)

2 medium avocados, diced

2 T fresh squeezed lime juice (divided...1 T each)  Note: I did not add that much. I used one lime and got all of the juice I could from it.  It was plenty for me)

1/4 cup thinly sliced green onion (I just cut with kitchen scissors)

1/2 cup chopped cilantro (as finely or as coarsely as you want)

2 T mayo (or light)

Directions:
Place the shredded chicken in one bowl.

In another bowl,mix 1 T lime juice with the avocado in another bowl.  Season with salt to taste.

Mix the mayonnaise and remaining lime juice to make the dressing.

Add the sliced onions and dressing to the bowl of chicken, mixing until the chicken is coated with dressing.

Add the avocado and cilantro to the bowl, gently stirring.

Either serve right away or chill in the fridge. I did keep mine overnight in the fridge, and it was just as good the next day.

The original recipe suggested serving with pita bread or on a leaf of lettuce or just alone. I really wanted a little crunch. So I placed mine upon a "bed" of chips.  Then I topped it with Parmesan.

And I loved every bite.

Every fattening bite. :)

Reba

Meatball Sandwiches

I made Meatball Sub Casserole one night which was very good.  Yet when I saw a slightly different version (Meatball Sandwiches) on Pinterest, I thought I would try that too.  Because honestly, how could you not like something with meatballs, bread, and sauce? :)

So earlier this week, I decided to give it a try.

I did make my own meatballs but I am sure store bought meatballs would work too.

And due to the changes in diet for one of our kiddos, I made our own "tomato"/ spaghetti sauce (which actually has no tomatoes in it but you would never know...e-mail me if you want the recipe :).

I didn't make the buns though.

Ingredients:

Cooked Meatballs (Here is the recipe I use...I didn't make the gravy)

Pasta Sauce

Buns (The original recipe uses a bun split only on one side; I actually used a hoagie instead and would do that again...with a modification. I will share that in a minute :)

Shredded Mozzarella cheese

Directions:
Preheat oven to 400 degrees.

Spray a cookie sheet. (Note:  I forgot to spray and really wished I had!)

Place meatballs in a sauce pan.  Cover with sauce.   Heat over low/medium heat, gently stirring.  Don't stir too much or you will break up the meatballs.

Here is my hint that I learned AFTER we ate this...it was SO good but the buns were a little soggy from the meatballs.  Take the buns, spread a little butter on them, and toast them on a skillet to make them crispy and better able to hold up against the meatballs/sauce.

Place a few meatballs on the buns, spooning an extra sauce over the top.

Sprinkle generously the mozzarella cheese over the top.

Top with the top part of the bun (if using a hoagie).

Bake until the cheese is hot, bubbly, and melted (not too long :).

Enjoy!

I will definitely make these again, making sure to toast the buns this next time.  Other than the soggy bread, it was YUMMY.

Reba

Mid-Week Menu...Again

I am supposed to be finishing report cards.

But I really feel the need to share the menu. For whatever reason, I get more comments on menu posts than any other one. :)

Here is what we have had/are having this crazy fall week.

Sunday:  Meatball sandwiches (recipe coming soon), chips

Monday:  Swai in Lemon/Butter Sauce, almond rice pilaf, cheesy bread (from Panera:), and carrots

Tuesday:  Pot Roast Pizzaiola, penne pasta, rolls

Wednesday:  On Your Own night (I did make a chicken/avocado salad I will share soon...YUM)

Thursday: Not sure...our night is crazy.

Friday:  Potatoes and Sausage casserole, carrots, rolls

Saturday:  Dinner out (anniversary celebration :)

We are continuing to modify foods for one of our kids but most of the recipes worked just fine with minor changes.  In fact, nobody really could tell the difference.  :)

What is for dinner at your house this week?

Reba

Skillet Steak

 (The yellow looking stuff is just the fat...not sure why it photographed like that)

A steak with a half potato

I wish I had gotten better pictures. But honestly, I was so hungry at this point, I just snapped a couple then chowed down.

I really wanted steaks...have been in the mood for a while. And I had some in my freezer just waiting for me.  But it was cold, and I knew time would be limited.  So no grilling.  What to do? Use my cast iron skillet of course!

I have made steak in the skillet before with success and wanted to do it again. 

But I wasn't using filet mignon this time, I was going to use rib-eye (from our half a cow) instead. 

So I decided to do a quick Internet search about how to cook rib-eye on the stove.

Lots of recipes out there.

I wanted simple.

So I just a little bit here, a little bit there, and then went from there.

I am glad I did.

I got just what I wanted. A juicy steak with just the right touch of flavor.

These are very general directions because I didn't really measure anything. 

Ingredients:
Rib-eyes (we had 6 :)
Sea Salt
Peppercorns (in a grinder)
Butter

Directions:
A few hours before cooking, Cover the rib-eyes with coarsely ground sea salt.  Place in a covered dish or in a gallon ziplock and refrigerate.

About thirty minutes prior to cooking, remove the rib-eyes and rinse off.  Set out on the counter...well, not directly on the counter but on something.   (I placed them on waxed paper, then covered them with more waxed paper which is much cheaper than aluminum foil is right now).

Preheat the oven to 400+.  Most things I read said to preheat to 500 if possible. However, I had potatoes cooking, so that was out for me. I kept mine at 400-425 the whole time.

Place skillet(s) in the oven to preheat.

Meanwhile, sprinkle freshly ground peppercorns and sea salt (but not coarse) over the steaks.

Right before cooking, remove skillet(s) from the oven and place on a hot burner.  Don't forget those oven mitts or you will burn your hand. :)

I did spray mine with just a basic cooking spray.

Place steaks in the skillet(s).  I actually turned mine over on the side where a little fat was and cooked it first, then I put the whole thing in.

Let the steak cook for about 2 minutes over medium high heat.  Warning:  It will smoke up a lot but I never set off any alarms. :)

After about 2 minutes, flip the steaks over and do the same.

Because my steaks were a little thicker, I also held them with tongs on the sides for just a bit to brown those.

Then immediately return the skillets to the oven.

This is the very nonspecific part.  Cook for a few minutes on each side in the oven.  How long depends on the size of your steak, how hot your oven is, and how you want your steak done.  I didn't time mine. I do know that the ones in the cast iron skillet cooked faster than the ones in a regular oven-safe skillet.

You do want to pull them out when they are ALMOST to the point you want them.  (By the way, you can google appropriate temperatures)  The steaks will continue to cook in the skillet for a bit.

Oh, and right before you pull them out, put a slice of butter (I used unsalted) on top of each steak.  Yum.

Let the steak rest for about 10 minutes before slicing.

Like I said, simple but yummy.

Obviously not something we can eat regularly (though I would love to), but a special treat in the middle of the week. :)

Reba