MENU IN REVIEW - Nov. 19 - Nov. 25

Mon. 
Papa Murphy's Pizza 
Tues. 
Pork Sirloin Chops, Roasted Potatoes & Cole Slaw 
Wed.
Homemade Pizza 
Thurs.
HAPPY THANKSGIVING!!!!! Turkey, Mashed Potatoes & Gravy, Stuffing, Sweet Potatoes, Green Beans, Rolls.....then we'll have dessert with extended family! 
Fri.
Out to Someburro's with Austin 
Sat.
Leftovers!!! 
Sun.
Mamita's bringing cheese, crackers and salami

Lots of fun with family and great food this week!

BACON & JALAPENO POPPERS GRILLED CHEESE

Oh my heavens this was good!  I found the recipe on Pinterest, imagine that.  Just a little prep work before you can build this sandwich.  First, roast your jalapenos.  I placed mine on a cookie sheet and put it in my oven on broil, flipping the peppers once.  When they are roasted, place in a paper sack and close the bag up.  15 minutes later, I was able to easily peel them, then seed them.

 Next up, bacon.  We choose turkey bacon, but use what you like.  I cook mine on our electric griddle.

 It wouldn't be jalapeno popper grilled cheese without cream cheese.  The original recipe called for 8 oz. of cream cheese, that was way too much for us.  3 - 4 oz. would have been just right.  When the cream cheese is softened, mix in the shredded cheese.  I used mild cheddar and monterey jack.

 Things are prepped and it's time to make the sandwich.  Butter one side of each slice of bread.

 I stacked the bread, butter sides together.  Then spread on some of the cheese mixture.  If it's difficult to spread, just take a little bit at a time and press it onto the bread.

 Stack your bacon and jalapenos next.  I used 1 1/2 slices of bacon per sandwich. Then cook on both sides until it's golden brown and the cheese is all melted.

 And some baked sweet potato fries would be divine next to it!

 Doesn't it look delicious!

 And yes, I did make a little fry sauce for those fries, thanks for asking!

 Roscoe REALLY wanted some too.  Poor Roscoe!

BACON & JALAPENO POPPERS GRILLED CHEESE
(original recipe here)
4 jalapenos
6 slices of bacon (OK, we just make up the entire package and store the rest in the fridge for sandwiches or with eggs)
3 - 4 oz. cream cheese
1/2 c. shredded cheddar
1/2 c. shredded monterey jack
8 slices of bread
butter
Broil your jalapenos until they are roasted nicely.  Place the peppers in a paper sack and fold the bag down - we even clipped the bag with a chip clip.  15 minutes later, peel & seed them and set aside.  Cook up your bacon and set aside.  Bring the cream cheese to room temperature and then mix in the other cheeses.  Butter one side of each slice of bread.  Place two slices of bread, butter sides together.  Spread on a layer of the cheese mixture and stack 1 1/2 slices of bacon and one jalapeno on top.  Place the bottom slice of bread on top of the sandwich and cook until golden brown and then cheese is melted.  Optional: Cut in half to look at that beautiful sandwich you made!  I added a side of baked sweet potato fries.  Delicious meal!

MENU IN REVIEW Nov. 5 - Nov. 11

Mon. 
Grilled Chicken, Mashed Potatoes & Cooked Carrots 
Tues. 
Nachos or Leftover Soup 
Wed.
Stuffed Peppers and Broccoli 
Thurs.
Bacon & Jalapeno Popper Grilled Cheese Sandwiches with Sweet Potato Fries 
Fri.
Fall Festival tonight and then we went to Sweet Tomatoes with family! 
Sat.
Everyone made what they wanted....nachos, stuffing, eggs. 
Sun.
Waffles & Turkey Bacon

My two favorites of the week:

Stuffed Peppers & Bacon & Jalapeno Popper Grilled Cheese

SO GOOD!!!!

STUFFED PEPPERS

This is the first time that I've ever made this recipe.  I searched tons of recipes and decided to go with fully cooking my filling and then stuffing my peppers.  It was a really easy meal to make and it got rave reviews!  The truth is, I've always wanted to make Stuffed Peppers and finding 10 yellow bell peppers/$1 was just the push I needed to act. (I found them at Superstition Ranch Market)

Don't they look yummy!

I really love yellow peppers.

 

I couldn't believe that my boys were so excited about them.  Asher even asked if he could eat the pepper and was surprised that he could eat the "bowl" it was cooked in.  In fact, my boys loved it so much that they even had seconds.  (boys=my teenagers, my 8 year old was not impressed, but he did eat one bite) 

 Ready to eat!

STUFFED PEPPERS
(You can make this recipe southwestern with black beans and corn.  Have fun and get creative!  This was similar to Texas Hash, that's probably why my boys loved it so much!)
4-6 bell peppers (any color - my dish fit 7....OK, I squeezed 7 in there!)
1 T. oil 
1 med. onion, diced
1 lb. ground beef (you can use ground turkey or chicken, or make it vegetarian with beans)
salt/pepper to taste
I also used Italian seasoning and chili powder
1 (15oz) can diced tomatoes
1 1/2 c. cooked rice (I used white,you could use brown or couscous, quinoa, or any other grain)
1 c. shredded cheese (any kind - I used up the last of my pepper jack and some mild cheddar)
First, I did choose to boil my peppers for 3-4 minutes before stuffing them.  Just boil a pot of water and prep the peppers by cutting the tops off and pulling the seeds and membranes out of the center.  Then put them in the boiling water for 3-4 minutes.  After pulling them out, I set them upside down to drain.  For the filling, I cooked up some rice then use a skillet to start cooking the diced onions in the oil.  After a few minutes, I added the ground beef and cook until all the pink is gone.  Season the meat and then add the tomatoes and cooked rice.  Stir until blended.  Place the peppers in your dish and stuff.  Top with cheese and bake in a 350 degree oven for 30 minutes. 

MENU IN REVIEW - Oct. 29 - Nov. 4

Mon. 
Lemon Chicken Orzo Soup, Lemony Asparagus, Brussel Sprouts, Sourdough Toast 
Tues. 
Mama was gone, boys on their own, dad threw money at the situation.....problem solved. 
Wed.
Cheesy Potato Soup & Lemon Chicken Orzo Soup, Bread, Pumpernickel Pretzels, Oyster Crackers, & Pepitas.....and LOTS & LOTS of Candy! 
Thurs.
Sweet & Sour Spareribs & Rice 
Fri.
(is it bad that I can't remember what I had?!?) 
Sat.
Pizza with friends 
Sun.
Waffles, Eggs & Turkey Bacon

BAKED PUMPKIN DOUGHNUTS

Sorry I'm a day late on this recipe.  I've been wanting to try out my new doughnut pan, so I picked Baked Pumpkin Doughnuts.  After the first batch was done, I asked my kids to try it.  They loved them!  Then I took a couple to the neighbors and they loved them too!  SUCCESS!  It was simple enough to make, but I wish I had another doughnut pan.  Since I knew I didn't have the patience to use my one doughnut pan for all of them, I made a batch of 24 mini muffins - which I called doughnut holes.  I was able to get 12 doughnuts and 24 mini muffins out of this recipe.  Next time I want to glaze them....yum!
BAKED PUMPKIN DOUGHNUTS
(recipe from King Arthur Flour)
1/2 c. vegetable oil
3 large eggs
1 1/2 c. sugar
1 1/2 c. canned pumpkin puree
1 1/2 t. pumpkin pie spice (or you could use 3/4 t. ground cinnamon, 1/4 t. ground nutmeg, 1/4 t. ground ginger)
1 1/2 t. salt
1 1/2 t. baking powder
1 3/4 c. + 2 T. all-purpose flour
3 T. cinnamon sugar
Preheat the oven to 350 degrees.  Lightly grease two regular doughnut pans.  If you don't have doughnut pans, you can bake them in a mini muffin tin.  Beat together the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth.  Add the flour, stirring just until smooth.  Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 c. of batter in each well.  Bake the doughnuts (or mini muffins) for 15 - 18 minutes, or until a cake tester inserted into the center of one comes out clean.  Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.  While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar.  Cool completely, and wrap airtight; store at room temperature for several days.