Food

Who’s Hungry

Happy Monday Babes! After a few weeks away, I sure am glad to be back in my own kitchen!

Here’s what’s cooking this week.

  1. Easy Beef Stew from Chow
  2. Barbecue Pulled Chicken Sandwich from Life Tastes Good
  3. Creamy Polenta with Roasted Mushrooms from Two Peas & Their Pod
  4. Spicy Tortilla Soup (#11) from Food Network Magazine

What are you making this week?

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Food, Seasonal

A Hanukkah Feast

Tomorrow night, I will be preparing the following menu for my Hanukkah celebration!

When cooking for friends, or anyone for that matter, I think it’s best not to put pressure on yourself to make everything from scratch. If you can make it without too much trouble, make it! If a recipe stresses you out, ditch it and go the store-bought route! It is your meal to make, and it is up to you to decide how you make it.

For the dinner I’ll be making, I’m going partially homemade. I’ll slow cook the brisket myself, but with seasoning help from a packet of Onion Soup Mix. Matzo Balls will be prepared from a helper packet as well, but I’ll add in fresh carrot to the soup. The green bean casserole will be mostly pre made, but I’ll make the Latkes from scratch. I’ll buy a Challah, and dessert will be a mix of store-bought and homemade treats. It’s all about balance babes!

Here’s my menu for a delicious and simple Hanukkah Feast:

Starter

  • Matzo Ball Soup- I bought this and I’m going to do as the box tells me to! Then I’ll float my matzo babes and sliced carrots in chicken stock. Boom! Soup’s on.

Main

  • Beef Brisket- I’ve shared this recipe before, but here it is once more. Thanks again Momma! I’ll season a medium-sized beef brisket with salt & pepper, then place the meat fat side up in my slow cooker. Next, I’ll pour a 14oz can of crushed tomatoes over top, adding up to one 14oz can of tomato sauce as needed. Then, I’ll sprinkle one packet of Lipton’s Onion Soup Mix over the meat, cover, and cook on low for 6 hours. Make sure to let your meat rest a bit (while covered) on a board or platter before slicing!

Sides

Dessert

  • Store bought Chocolate-Dipped Macaroons- Here’s a good recipe if you’d like to DIY.
  • My Version of Sufganiyot (Israeli Jelly Doughnuts)- I’m going to fry quartered biscuit dough in oil until golden, drain on paper towels, then top with powdered sugar. I’ll serve them with an easy raspberry dipping sauce.
  • Sprinkle Cookies- I’ll smash blue & white sprinkles into store-bought sugar cookie dough and bake according to package directions.

What foods are you making to celebrate Hanukkah?

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Food

Who’s Hungry

Happy Tuesday Babes! Hope your week is going well.

To all my Jewish Babes, I’d like to wish a very happy first night of Hanukkah!

I’ll be preparing a Hanukkah feast later in the week, but until then, here’s what’s cooking!

  1. Frito Chili Pie from The Pioneer Woman
  2. Easy Leek and Potato Soup from Greedy Gourmet
  3. Jambalaya from Gimme Some Oven

What are you making this week?

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Food

Weekly Dinner Menu 09.08.14

Image of weekly menu graphic

Happy Monday Babes!

It’s been slowly getting chillier here in Anchorage, and as I look out onto the partially cloudy day, I’m starting to crave more warming, comfort foods. So, this week I’ll be cooking up a few Autumn-style dishes to sooth my chilling soul.

Here’s what’s cooking.


Monday– Rigatoni Caprese

My boo will be busting out this one (#49) from Food Network’s 50 Pasta Dinners.

Tuesday– Ground Beef Tacos w/ Rice & Beans

A Taco Tuesday staple, these Ground Beef Tacos are layered with savory beef, shredded lettuce, sharp cheddar, cool sour cream, & diced tomatoes (hot sauce optional, but not really). To make the beef, season ground beef with taco seasoning & brown in a bit of oil over medium high heat. Drain the fat, scoop into a hard taco shell, and load up with above toppings. Serve with rice & refried beans.

Wednesday– Creamy Chicken & Wild Rice Soup

This slow-cooker take on chicken & rice soup sounds like the perfect comfort meal served up with a thick slice of garlic bread.

Thursday– Tot-Topped Shepherd’s Pie

This is a new creation born from the dozens of breakfast casseroles pins I’ve been seeing on Pinterest. I’ll make a standard Shepherd’s Pie, but swap the mash top for a layer of frozen tater tots.

Friday– Meatball Sandwiches w/ Chop Salad

Because I’ll be using frozen Italian style meatballs, I’ll be making the salad myself. It’s all about balance, Babes. I’ll simmer the meatballs in tomato sauce (seasoned with dried basil, thyme, oregano, garlic powder & onion powder) until heated through. Then I’ll plop a few meatballs on a toasted roll, top them with shredded mozzarella, & put the sandwiches under to broiler until the cheese is melted. I’ll serve them with this CPK Italian Chopped Salad dupe.

Saturday– Eat Out

Sunday– Eat Out (for my boo’s birthday!)

Weekly Dessert– Kodiak Cakes Big Bear Brownies

My boo & I have been eyeing these brownies every time we’ve walked down the baking aisle. So this week we’re making them topped with vanilla ice cream & fresh raspberries.

What’s your favorite pre-autumn comfort food?

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