Weekly Menus 11/1

thanksgiving-wallpaper25-free-thanksgiving-wallpapers-50vjdw4w-643x303Wow, I can’t believe it’s November already! I can never decide if October, November or December are my favorite months. There are so many reasons to love them all. However, this month, because all of Chris’s family is coming for Thanksgiving, my mom and stepdad are home, and we every one is coming to celebrate with us at the new house, November is definitely going to be my favorite month this year. I’ve been planning through October, and can’t wait to share what I’ve been up to, but first thing is first. I must do the weekly menu post.

This week was an odd conglomeration of things I’ve wanted to make on my pinterest board, mixed with things I’ve been craving because it’s finally cold here! Thank you Jesus, because my need to wear boots and sweaters was overwhelming!

Thanks to those of you that commented, or shared last week. I will get those drink markers out this week. This week’s giveaway will be this. The first 5 comments or shares get one!

Enjoy your week!!

-Jayne

11-1 Shopping List

 

Bangers and Mash and Cabbage
This is a traditional English meal that I love and it's an excuse to have cabbage. The boys moaned and groaned until they ate some, and then loved it. Hopefully you will too!
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Ingredients
  1. Bangers
  2. 4 pork sausages, I go to specs and get actual Bangers, but you can use bratwurst also
  3. 1 Tbsp olive oil
  4. Mash
  5. 2-1/2 lbs potatoes, peeled and cubed
  6. 3 Tbsp butter
  7. 1/2 cup milk
  8. 1/4 cup heavy cream or half and half
  9. Salt and pepper, to taste
  10. Onion Gravy
  11. 3 Tbsp butter
  12. 2 large onions, sliced
  13. 2 tablespoons flour
  14. 3 cups beef broth
  15. Salt and pepper to taste
  16. 1 head of cabbage
  17. 1 tbsp butter
  18. Salt and pepper to taste
Instructions
  1. To prepare the mash, place the potatoes in a saucepan and add enough water to cover. Bring to a boil and cook until tender, about 20 minutes.
  2. For the cabbage, cut the bottom off, and then quarter the cabbage. Place in a Dutch oven with enough water to cover most of the cabbage. Salt the water and bring to a boil. Once the cabbage has come to a boil, drain and set aside.
  3. Meanwhile, prepare the bangers. Heat the olive oil over medium heat in a large skillet. Cook the sausages, turning often, until golden brown and the juices run clear, 12-15 minutes. Set the sausages aside, remove the grease from the pan, and return the skillet to the stove.
  4. When the potatoes are tender, drain off the water and add the milk, heavy cream, and butter. Mash until smooth and creamy. Season with salt and pepper. Keep warm.
  5. To prepare the gravy, add the butter and onions to the skillet on the stovetop and sauté until soft and brown. Sprinkle in the flour, then add the beef broth and thyme. Bring to a simmer and stir until thickened, about 2 minutes. Add the cooked sausages to the skillet and simmer for 2 minutes more. Serve the sausages and gravy over the mashed potatoes and cabbage on the side.
Notes
  1. *If you need help with thickening the gravy, you can use 1 tsp cornstarch mixed with a small amount of the gravy, and then add that mixture to the skillet of gravy. Bring to a boil. That should thicken it up more, if you need it.
thegirlwiththegreendoor http://thegirlwiththegreendoor.com/
Chicken Avocado Burritos and Sweet Corn Bean Salad
Serves 6
These were awesome and I should have made more. The big boys and Chris would have eaten two a piece! I also love the ease of this one. Because the fajita meat is already seasoned, it doesn't require a lot of work to put it all together.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. Chicken Avocado Burritos
  2. 1 tbsp Olive Oil
  3. 2 cups Fajita Chicken Breasts, pre-seasoned
  4. 1 cup grated cheese (I use mozzarella)
  5. 1 avocado -diced
  6. 2 Tablespoons cilantro-chopped
  7. 4 large tortillas
  8. 4 Tablespoon sour cream
  9. 1 Tablespoon oil
  10. Sweet Corn & Black Bean Salad
  11. 2 cups black beans, rinsed and drained
  12. 1 cup frozen sweet corn, thawed
  13. 1/2 cup grape tomatoes, roughly chopped
  14. 1/2 cup chopped bell peppers
  15. 1/4 cup finely chopped red onion
  16. 1 large handful fresh cilantro, chopped
  17. 1 tbsp olive oil
  18. 2-3 tbsp freshly squeezed lime juice (about half a lime)
  19. Pepper, to tast
  20. Salsa and sour cream to serve with the burrito.
Instructions
  1. Heat 1 tablespoon olive oil in a frying pan, place chicken breast in pan and cook for about 5 minutes on each side.
  2. Cut cooked chicken into strips. Mix the chicken, cheese, cilantro, and the diced avocados. Spread 1 tablespoon sour cream on each tortilla, add ¼ of the mixture, fold the top bottom up about 1”, and then roll into a burrito.
  3. Heat 1 tablespoon oil into a pan and place all four burritos on the pan, cook for 2 minutes on medium- high heat. Flip on the other side and cook for another minutes or until the the tortillas are golden.
  4. For the salad, just mix everything together!
Adapted from OMGChocolateDesserts.com
Adapted from OMGChocolateDesserts.com
thegirlwiththegreendoor http://thegirlwiththegreendoor.com/
Italian Sausage and pasta with Vodka Sauce and Side Salad
Serves 4
This is super easy and really tasty. The boys inhaled it and the big boys went back for seconds. Should you want to make it easier, you are welcome to purchase vodka sauce pre-made.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 pound pasta
  2. 2 tablespoon olive oil
  3. 1 pound Italian sausage, removed from the casing and crumbled or chopped
  4. 1 cup chopped yellow onions
  5. 1 teaspoon salt
  6. Pinch crushed red pepper flakes
  7. 2 teaspoons minced garlic
  8. 15 oz can crushed tomatoes
  9. ¼ cup vodka
  10. 1 cup heavy cream
  11. 2 tablespoons chopped fresh basil leaves
  12. Freshly grated Parmigiano-Reggiano, for garnish
  13. Sprig fresh basil, for garnish
  14. Side Salad
  15. 1 head of Romaine
  16. 1-2 Tomatoes
  17. 1 English Cucumber
  18. Your choice of dressing
Instructions
  1. Bring a medium saucepan of salted water to a boil. Add the pasta and cook until just al dente, 8 to 10 minutes. Drain in a colander and return to the saucepan.
  2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the sausage and cook, stirring, until browned and all pink has disappeared, 3 to 4 minutes. Add the onions, salt, and red pepper flakes and cook, stirring, until the onions are soft and golden, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cook, stirring, until thick, about 2 minutes. Add the vodka and cook until the sauce reduced by half, 3 to 4 minutes. Stir in the cream and cook until the sauce thickens, about 2 minutes. Stir in the basil and remove from the heat.
  3. Toss the sauce with the pasta to coat evenly and transfer to a pasta bowl for serving. Top with cheese and sprig of basil and serve immediately.
  4. For the salad, chop romaine, dice the tomatoes and cucumber and combine. Top with your favourite salad dressing.
thegirlwiththegreendoor http://thegirlwiththegreendoor.com/
Slow Cooker Tortilla Soup
This is one of Nolan's favourite foods, so I saved it for when he was home. We made it the day before Halloween and because it's a crock pot meal, we were able to watch Ghostbusters and carve pumpkins! I love easy dinner nights!
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Prep Time
10 min
Prep Time
10 min
Soup
  1. 1 pound shredded, cooked chicken
  2. 2 cans tomatoes and chilis (like Rotel)
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 4 cups chicken broth
  6. 1 teaspoon cumin
  7. 1 teaspoon chili powder
Toppings
  1. 1 tablespoon chopped cilantro
  2. 2 limes, quartered
  3. Sour Cream
  4. 1 Avocado
  5. Colby Jack Cheese
  6. 1 bag tortilla chips
Instructions
  1. Combine all soup ingredients in a slow cooker and put it on high for 4 hours or low for 6-8 hours.
  2. To assemble the bowls of soup, fill bowl with soup, place chips around the bowl, put about 1 tbsp of cheese, 1 tbsp of sour cream, 4-5 pieces of avocado and a lime and enjoy!
thegirlwiththegreendoor http://thegirlwiththegreendoor.com/
Bone-In Pork Chops with Sweet Potatoes and Purple Hull Peas
Serves 6
This is one of my favorite meals, especially on date night. You can only get purple hull peas during certain months of the year, so when I see them in the produce aisle, I know they're making an appearance on the menu that week. They are a lot like black eyed peas, but I prefer them more. They do take a while to cook, so this is a better weekend meal.
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Prep Time
10 min
Cook Time
1 hr 30 min
Prep Time
10 min
Cook Time
1 hr 30 min
Ingredients
  1. 1 quart fresh shelled purple hull peas
  2. 1 pkg of Goya Jamon Seasoning or 1-2 tbsp salt
  3. 4 lg. Sweet Potatoes, peeled and cut into 1" pieces.
  4. ½ cup milk
  5. 1 tbsp cinnamon
  6. 1 tbsp brown sugar
  7. 1 tbsp butter
  8. 6 Bone-in Pork Chops
Instructions
  1. Well Rinse the Purple Hull Peas -I put mine in a colander in a bowl and fill with cold water and rinse several times until I can see when the water is clear. Fill a Three Quart Sauce Pan half way with water - about 6 Cups, and bring to a boil.
  2. Add ½ a package of jamon seasoning (you'll find this in the "international aisle" with all the Goya brand stuff. If you can't find it, a little salt is fine. Add the peas and bring the water back to a rolling boil, and then turn the heat down Med-Low. Cover and Simmer for 90 minutes.
  3. When you have 30 minutes left of your 90 minute simmer, place the peeled and diced sweet potatoes in a 2 qt pot with water to cover. Bring to boil and cook until you can easily pierce the potatoes with a fork. Drain and return to the pot. Either using a masher or a submersion blender, mash potatoes until they are the right consistency. Add butter, milk, cinnamon and brown sugar and mix well. Once all ingredients are combined, place potatoes on low on the stove, until everything else is ready.
  4. Heat butter in a skillet. Season pork chops with salt and pepper. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain).
  5. Serve together and enjoy.
thegirlwiththegreendoor http://thegirlwiththegreendoor.com/
Pumpkin French Toast
Serves 4
French Toast is my favourite sweet breakfast food. Adding pumpkin too it just makes it all the more yummy!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. ½ cup milk
  2. ⅓ cup pumpkin puree
  3. 3 eggs
  4. 1 tsp vanilla extract
  5. 1 tsp ground cinnamon
  6. 1/4 tsp ground nutmeg
  7. 1/4 tsp ground ginger
  8. 10 slices bread
Toppings
  1. butter, powdered sugar and syrup.
Instructions
  1. Preheat a skillet or electric griddle to 350 degrees. In a bowl, whisk together milk, pumpkin puree, eggs, vanilla, cinnamon, nutmeg and ginger until well combined. Spray skillet or griddle with cooking spray or rub with oil. Dip bread into egg mixture (allowing a few seconds for it to absorb mixture.). Transfer to griddle and cook until golden brown on one side, flip and brown on opposite side. Cut pieces in half and serve warm with butter, powdered sugar and syrup.
Adapted from Cooking Classy
Adapted from Cooking Classy
thegirlwiththegreendoor http://thegirlwiththegreendoor.com/
Chocolate Chip Cookies
This is my favorite chocolate chip recipe. It took me years to find one that was the perfect mix of crunchy on the outside and chewy on the inside and had that "caramel" taste that I need in a chocolate chip cookie.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. ¾ cup shortening
  2. ¾ brown sugar
  3. ½ cup granulated sugar
  4. 2 tbsp milk
  5. 1 tbsp vanilla
  6. 1 egg
  7. 1 ¾ cup flour
  8. 1 tsp salt
  9. ¾ tsp baking soda
  10. 1 cup semi-sweet chocolate chips, or a mix of anything you'd like. (Chris put white chocolate chips and M&M's in these ones.)
Instructions
  1. Preheat oven to 350 F.
  2. Combine shortening, both sugars milk, vanilla and egg together in a mixer. Sift flour, salt, and baking soda together and gradually add to the wet mixture. Add chocolate and mix by hand.
  3. Drop rounded tablespoons about 2" apart. Bake for 8-10 minutes. Allow to cool on baking sheet for 5 minutes before transferring them to a cooling rack.
thegirlwiththegreendoor http://thegirlwiththegreendoor.com/
 

5 thoughts on “Weekly Menus 11/1

    1. Shredded cheddar would be fine, or if you don’t want the cheese, you can definitely leave it out. I actually used cheddar because I forgot to buy Colby and nobody noticed :)

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