Menu Plan Monday #7: 1/2-1/8

I am still working on creating a recipe binder.  I have 20+ Cookbooks, hundreds of pages from magazines, and too many internet bookmarks.  My goal is to try at least three new recipes each week and put the best into the binder with a picture of the completed dish (Prince Charming hates cookbooks without pictures).  Throughout the week I will post any recipes that made the cut and link them up here.  If you haven't seen my Recipe Journal Printable- I print it on the backs of all of my recipes to track changes and guinea pigs!

Indian Chole Poori

Breakfasts and Lunches are always pretty much the same.  For breakfast we rely on Pancakes, Eggs, Muffins, Cold Cereal, and Cinnamon Rolls.  Lunches are Salads, Sandwiches, and Leftovers.  We also own a bakery/deli, so we eat lunch there several days a week.


Monday:  Leftovers
Tuesday: Spaghetti
Wednesday: Crock Pot Chicken Curry
Thursday: Indian Egg Curry
Friday: Chili Burgers
Saturday:  Chicken Tetrazini
Sunday: Chole Poori

Click the links for Recipes

Check out more great Menu Plans at http://orgjunkie.com

Homemade Christmas: Goody Bags- Kool-Aid Play Dough Kits

As part of my Homemade Christmas series, I wanted to make the Goody Bags for Big Sister's classmates a kit for something they could make at home.  Big Sister has loved making her own Play Dough for years.  At first, I was intimidated by it, but when Prince Charming banned the real thing because of its awful stench, I had to come up with something else.

The Kool-Aid ones are non-toxic, edible, and smell great.  They last in an airtight container up to 3 months, and you have all kinds of color options!

I will share the printable I created for the Goody Bags tomorrow, but for today, here's the recipe:

Ingredients:
1 1/4 cups flour
1/4 cup salt
1 Pkg unsweetened Kool-Aid
1 cup boiling water
1 1/2 tbs oil

Directions:
1.  Mix flour, salt, and Kool-Aid until blended.
2.  Add oil and boiling water, mix with spoon until cool enough to knead.
3.  Knead by hand until color is blended.
4.  Store in air tight bag or container in the refrigerator.

Menu Plan Monday #6: 12/12-12/18

I am finally getting around to creating a recipe binder.  I have 20+ Cookbooks, hundreds of pages from magazines, and too many internet bookmarks.  My goal is to try at least three new recipes each week and put the best into the binder with a picture of the completed dish (Prince Charming hates cookbooks without pictures).  Throughout the week I will post any recipes that made the cut and link them up here.  If you haven't seen my Recipe Journal Printable- I print it on the backs of all of my recipes to track changes and guinea pigs!

Sambar (Indian Vegetable Soup)

Breakfasts and Lunches are always pretty much the same.  For breakfast we rely on Pancakes, Eggs, Muffins, Cold Cereal, and Cinnamon Rolls.  Lunches are Salads, Sandwiches, and Leftovers.  We also own a bakery/deli, so we eat lunch there several days a week.


Monday:  Indian Cabbage and Peas
Tuesday: Sausage Jambalaya with Creamed Red Beans
Wednesday: Shrimp Curry
Thursday: Spinach Dal
Friday: Spaghetti
Saturday:  Freebie- We usually eat out on Saturdays
Sunday: Sambar (Indian Vegetable Soup)

AND.... Best of all- we are making a variety of cookies for a Big Sister's Christmas Party using my Double Chocolate Chip Cookie Recipe!  I just double the recipe, then divide the dough between 4 bowls and put 1 cup of chips into each bowl- Mini M & M's, Chocolate Chips, White Chocolate Chips, and Butterscotch Chips!  YUM!

Check out more great Menu Plans at http://orgjunkie.com

Freebies: Recipe Journal Printable

I am not a natural cook i did not grow up in the kitchen, and when I asked my mom to teach me how to cook, her response was, "If you can read the directions on the back of the box you can cook anything!"

So, this is what I came up with. I print this on the back of my recipe pages that make the cut for my Recipe Binder.

Whenever I make a dish I like to keep track of when I made it, who I made it for, any changes I made to the recipe, and any notes for next time.

For example, early in my cooking days I decided I could substitute chicken breasts for a whole chicken, and tomato paste for fresh tomatoes. I was to purée the tomatoes after cooking, so I thought I was skipping a step. The chicken swap turned out good, but the tomato swap was a huge mistake. I noted this on the back so I would never make the same mistake.

I like to keep track of who ate the meal so that I don't serve the same meal to my friends/family every time they come over!

This printable is formatted for a letter size paper. If you need 4 x 6 or 5 x 7 please comment below and then follow my blog. I will make the most requested size first.

There is a second log I use once the recipe is absolutely perfect.  I print the final recipe on the front side, and then on the back just log the date and who it was made for, and THEIR rating based on comments they make at dinner. This way I can track the foods they like best, and figure out a new menu each time they come!  I will share this printable next week.


I hope you enjoy!

Recipe Log

Recipe: Spenser's Sloppy Toms

This one comes from the Neely's on Food Network, and is a family favorite.  I usually add a little extra spice cos that's the way my family likes it, but it is an excellent recipe just the way it is, so I will give it to you exactly how it is written on Food Network.

This picture is from the Food Network website (all others are mine)

Spenser's Sloppy Joes

Recipe courtesy The Neelys

Prep Time: 10 min

Cook Time: 25 min

Level: Easy

Serves: 4 servings

Ingredients

• 1 tablespoon vegetable oil
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, chopped
• Salt and freshly ground black pepper
• 2 pounds lean ground beef
• 1 (8-ounce) can tomato sauce
• 3 tablespoons tomato paste
• 1 cup barbecue sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce (recommended: Tabasco)
• 4 hamburger buns, split
• Barbecue sauce, for topping

Directions

Heat oil in a large skillet with straight sides. Add the bell peppers and garlic. Saute until tender, about 3 minutes. Season with salt and pepper.

Add the ground beef to the vegetables. Stir and cook about 8 minutes, until the meat is no longer pink and fully cooked.

Add tomato sauce, tomato paste, barbecue sauce, Worcestershire, and hot sauce into the skillet. Stir. Simmer until thickened, about 10 minutes. Serve on hamburger bun with extra sauce.

Recipe: Blackened Barbecue Pork Chops

This recipe uses the same Blackening Spice Mix I made for my Blackened Tilapia, so if you like this, make up some more and try the Tilapia!  I usually double or triple this recipe whenever I need to make up some more, and fill a jar in my Spice Cabinet!

 First, here's the ingredients for the Blackening Mix- just mix it all up in a small bowl, or an empty spice shaker.

Blackening Mix:
3 tablespoons smoked paprika

1 tablespoon red chilli powder
1 tablespoon onion powder
2 teaspoons Italian seasoning

2 teaspoons Tony's spice mix

1 teaspoon ground black pepper
1 teaspoon cayenne pepper

1/2 teaspoon salt
1/2 teaspoon garlic powder 

Ingredients: 

Blackening Mix, to taste

1 lb thin sliced boneless Pork Chops (about 8 chops)

2-3 Tbs Oil

1 cup BBQ Sauce (my favorite is Sweet Baby Ray's, but I used a different one this time)

Directions:

1.  Preheat oven to 350 degrees.

2.  Sprinkle Pork Chops liberally with Blackening Mix on both sides, coating well

3.  Heat oil on High heat in cast iron skillet

4.  Cook 2-3 Minutes on each side (I usually blacken 3 at a time, and put them to the side until I have done them all, and then put them back in the skillet once they have all been done)

5.  Pour BBQ sauce over pork chops in skillet, and bake in oven 20-25 minutes.

Serves: 4

Recipe: Chicken Ranch Crackers

Ingredients:
1 can chicken, drained
Ranch Dressing

Directions:
MIX!

So simple and Big Sister loves it as an after school snack!  I like to serve it on a butter cracker like Ritz or Club crackers.  Very easy to make and will impress your friends!

Menu Plan Monday #5: 9/12-9/18

I am finally getting around to creating a recipe binder.  I have 20+ Cookbooks, hundreds of pages from magazines, and too many internet bookmarks.  My goal is to try at least three new recipes each week and put the best into the binder with a picture of the completed dish (Prince Charming hates cookbooks without pictures).  Throughout the week I will post any recipes that made the cut and link them up here.

Double Chocolate Chip Cookies

Breakfasts and Lunches are always pretty much the same.  For breakfast we rely on Pancakes, Eggs, Muffins, Cold Cereal, and Cinnamon Rolls.  Lunches are Salads, Sandwiches, and Leftovers.  We also own a bakery/deli, so we eat lunch there several days a week.

We went out to eat on Sunday after The Great Sale of 2011, so I have one item to carry over to this week. 

Monday:  Leftovers
Tuesday: Aloo Gobi (Indian Potatoes and Cauliflower)
Wednesday: Gumbo
Thursday: Leftovers
Friday: Spaghetti
Saturday:  Freebie- We usually eat out on Saturdays
Sunday: Chana Masala (Indian Chickpeas in a Tomato Sauce)

AND.... Best of all- we are making a variety of cookies for a weekend playdate using my Double Chocolate Chip Cookie Recipe!  I just double the recipe, then divide the dough between 4 bowls and put 1 cup of chips into each bowl- Mini M & M's, Chocolate Chips, White Chocolate Chips, and Butterscotch Chips!  YUM!

Check out more great Menu Plans at http://orgjunkie.com

Recipe: Pineapple Upside Down Cake in an Iron Skillet

My grandfather's favorite cake is Pineapple Upside Down, and I make it for him for his birthday every year.  This year he was telling big sister that his mom used to make it for his birthday when he was a kid, but she made it from scratch and baked it in an iron skillet.  Yikes!  I had never baked a cake from scratch before, and NEVER baked anything sweet in my iron skillet!  A challenge has been made, I am up for it- so here goes.  I found this recipe online, and like all other recipes I tweeked it a bit.  Be sure to check out the original recipe here.

Ingredients

1/4 cup butter
2/3 cup packed brown sugar
1 (20 ounce) cans sliced pineapple, drained (reserve juices for glaze)
1 1/3 cups flour
1 cup sugar
1/3 cup shortening
3/4 cup milk
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large eggs
maraschino cherries, if desired 

 

Glaze:

Reserved Pineapple Juice

1 cup sugar

Directions

Preheat oven to 350°F.
Melt butter in iron skillet.
Sprinkle brown sugar over butter.
Arrange pineapple slices on top brown sugar/butter.
Place cherries in center of slices.

Beat remaining ingredients till well blended.

Pour over pineapple in skillet and bake for 35 to 45 minutes or until tooth pick inserted comes out clean.

Remove from oven and turn onto heat-proof plate.

 

To make the glaze add 1 cup sugar and 1 cup pineapple juice to drippings in skillet.  Boil 10-15 minutes stirring constantly.  Once syrup has thickened slightly, spoon over the top of the cake.

Menu Plan Monday #4: 9/5-9/11

I am finally getting around to creating a recipe binder.  I have 20+ Cookbooks, hundreds of pages from magazines, and too many internet bookmarks.  My goal is to try at least three new recipes each week and put the best into the binder with a picture of the completed dish (Prince Charming hates cookbooks without pictures).  Throughout the week I will post any recipes that made the cut and link them up here.


Breakfasts and Lunches are always pretty much the same.  For breakfast we rely on Pancakes, Eggs, Muffins, Cold Cereal, and Cinnamon Rolls.  Lunches are Salads, Sandwiches, and Leftovers.  We also own a bakery/deli, so we eat lunch there several days a week.

I changed things up a bit last week at Big Sister's request, so you will see some repeats.

Monday:  Teriyaki Chicken with Fried Rice
Tuesday: Shrimp Curry
Wednesday:  Leftovers
Thursday: Chana Masala (Chick Peas with Tomatoes)
Friday: BBQ Blackened Pork Chops
Saturday:  Freebie- We usually eat out on Saturdays
Sunday: Aloo Gobi (Indian Potatoes and Cauliflower)

Check out more great Menu Plans at http://orgjunkie.com

Recipe: Sambar (Indian Vegetable Soup)

This one is a favorite of my family.  It takes some time to make, but it is so flavorful you will love it!

Serves 8-10

Ingredients:
1 cup Toor Dal
3 cup + 3 tbs Water
1 tbs Tamarind Paste
7-8 tbs Vegetable Oil
1 tsp Cumin Seeds
1 tsp Black Mustard Seeds
1 whole Onion, finely chopped
1/4 tsp Asafoetida Powder
1/4 tsp Turmeric
3 Medium Tomatoes, chopped
1 cup Chopped Carrots
2 Medium Potatoes, chopped
2 1/2 tsp Red Chili Powder
2 tsp Salt (to taste)
3-4 dry red chilies with seeds
3-4 curry leaves


Directions:
1.  Cook toor dal and 1 cup water in a Pressure Cooker for 7 - 9 minutes.  While dal cooks mix tamarind paste and 3 tbs water in bowl- set aside.
2.  Heat 2 tbs oil in pan, and pop 1/2 of the cumin and  1/2 of the black mustard seed.
3.  Add onion, and fry for 5 minutes.
4.  Add asafoetida and turmeric, stir 1-2 minutes
5.  Add tomatoes, cook about 5 minutes.
6.  Add carrots, potatoes, sambar spice packet, cooked dal, red chili powder, and salt.  Add enough water to cover all veggies.
7.  Add tamarind water.  Boil 10-15 minutes until potatoes are done.
8.  Temper:  Heat 5-6 tbs oil in separate pan.  Pop remaining black mustard seed and cumin.  Add dry red chilies and curry leaves.  Pour into sambar, remove from heat.

Serve over Idlis or Medu Wada.  Big Sister eats hers alone.

Next time I may add a head of cauliflower.  This makes A LOT, so I usually only make this when we are having company.  This time we had leftovers for days!

Menu Plan Monday #3: 8/29 - 9/4

I am finally getting around to creating a recipe binder.  I have 20+ Cookbooks, hundreds of pages from magazines, and too many internet bookmarks.  My goal is to try at least three new recipes each week and put the best into the binder with a picture of the completed dish (Prince Charming hates cookbooks without pictures).  Throughout the week I will post any recipes that made the cut and link them up here.


Breakfasts and Lunches are always pretty much the same.  For breakfast we rely on Pancakes, Eggs, Muffins, Cold Cereal, and Cinnamon Rolls.  Lunches are Salads, Sandwiches, and Leftovers.  We also own a bakery/deli, so we eat lunch there several days a week.

I got lazy last week, so you will see some repeats.

Monday:  Red Beans and Rice with Sausage
Tuesday: Sloppy Tom's
Wednesday:  Leftovers
Thursday:  Teriyaki Chicken with Fried Rice
Friday:  Spaghetti and Spinach
Saturday:  Freebie- We usually eat out on Saturdays
Sunday:  Shrimp Curry

Check out more great Menu Plans at http://orgjunkie.com

Recipe: Blackened Tilapia

So this is not my original recipe, I got it from Food Network.  But with a few tweaks I made it my own. Here's what I do:

Ingredients:

Blackening Mix:

3 tablespoons smoked paprika

1 tablespoon red chilli powder
1 tablespoon onion powder
2 teaspoons Italian seasoning

2 teaspoons Tony's spice mix

1 teaspoon ground black pepper
1 teaspoon cayenne pepper

1/2 teaspoon salt
1/2 teaspoon garlic powder 

For Fish:

4 tilapia fillets
2 tablespoons vegetable oil
1/2 lemon, juiced 

Directions:

1.  In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking. 

2.  In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

3.  I like to serve this with Rice A Roni's Wild Rice Mix.  This delicious and healthy meal is ready in 30 minutes!

I usually double (or triple) the blackening mix, and then keep the extra in a spice jar.  I use this for blackened chicken, and blackened BBQ pork chops. I will post these recipes in the next few weeks, so be sure to follow my blog- you won't want to miss this!

Notes:
Who I made it for?: Prince Charming, Big Sister, and I
Changes?:  The original recipe is in the link at the top.  The changes I made are already included.
Any changes for next time?:  Nope.  I have made this several times and Big Sister even asks for seconds now!

Menu Plan Monday #2: 8/22-8/28

I am finally getting around to creating a recipe binder.  I have 20+ Cookbooks, hundreds of pages from magazines, and too many internet bookmarks.  My goal is to try at least three new recipes each week and put the best into the binder with a picture of the completed dish (Prince Charming hates cookbooks without pictures).  Throughout the week I will post any recipes that made the cut and link them up here.


Breakfasts and Lunches are always pretty much the same.  For breakfast we rely on Pancakes, Eggs, Muffins, Cold Cereal, and Cinnamon Rolls.  Lunches are Salads, Sandwiches, and Leftovers.  We also own a bakery/deli, so we eat lunch there several days a week.

Monday:  Blackened Tilapia
Tuesday: Sambar with Idli (Indian Vegetable Soup with Rice Cakes)
Wednesday:  Leftovers
Thursday:  Red Beans and Rice with Sausage
Friday:  Sloppy Tom's
Saturday:  Freebie- We usually eat out on Saturdays
Sunday:  Teriyaki Chicken


Check out more great Menu Plans at http://orgjunkie.com

Recipe: Indian Chana Masala (Chick Peas in Tomato Sauce)

Ingredients:

2 tbs oil

1/2 tsp black mustard seeds

1/2 tsp fennel seeds

1 medium onion- diced 

1 tsp ginger paste

1 1/2 tsp garlic paste

1 can Tomato (whole or diced)- reserve juice

1 can Garbanzo Beans- Drained

1/2 can reserved tomato juice

1/2 can water

1/2 tsp turmeric

1 tsp chili powder

2 tsp garam masala

Salt to Taste

1.  Heat oil in sauce pan.  Add seeds and pop.  Add onion, and fry until light brown.

2.  Add tomatoes, garlic paste, ginger paste.  Fry for 2 minutes.
3.  Add spices, salt, garbanzo beans, water, and tomato juice.  Boil 5 minutes, cover and simmer 10-15 minutes.

4.  Serve over rice or with poori (recipe coming soon).

Recipe: Red Lobster Copy Kat Cajun Shrimp

I got this recipe from Copy Kat last year, and finally tried it tonight.

1 lb. shrimp, use at least medium size
1/2 C. margarine
4 tsp cayenne pepper
3 tsp salt
2 tsp black pepper
2 tsp paprika
2 tsp cumin
2 1/4 tsp dry mustard
1 tsp dried thyme
1 tsp dried oregano
2 tsp onion powder
2 tsp garlic powder
Preheat your oven to 400 degrees.  Place the margarine in  a 13 x 9 baking pan, and then place the pan in the oven.  While the pan is in the oven wash and peel shrimp.  Devein the shrimp.
 

By the time you have finished prepping the shrimp, the margarine should be melted in the pan.  In a small bowl mix together the spices and blend well.

Place shrimp into the pan, and then sprinkle on the seasonings you have just blended together on the shrimp.  Mix the shrimp, margarine, and spices until the shrimp is coated well with margarine and shrimp.  Bake for approximately 15 minutes, remove shrimp, and check for doneness.  The shrimp should be pink when done.

Who I Made It For?: Prince Charming, Big Sister, and I

Changes?:  I used butter instead of margarine

Any Notes for Next Time?:  Prince Charming LOVED it.  He's from India so he enjoys it spicy, and he said this was the best dish I have ever cooked!  Big Sister enjoyed it as well, but it was too spicy for her to finish.  Next time I MIGHT reduce the amount of Cayenne Pepper and Paprika, but I think I will just reduce the total amount of spice I use- a little less butter, sprinkle it on, and grill it.'