Cappuccino

Weekly Menu Plan 11/16/2014

Wow! Can you believe that it is almost Thanksgiving? It seems like time flies by when life is good. We’re busy as usual but enjoying life. I had a long 3 day weekend and it was nice, as Brad was able to get some extra time off work and we were able to spend some quality time together just hanging out in our house pants and chillin’ at home. A nice change of pace from the everyday normal for us.

We enjoyed our usual Sunday morning breakfast with Denver style omelet courtesy of Brad. It was very good and I am looking forward to the leftovers for breakfast tomorrow morning. After our breakfast and while enjoying our 2nd cup of Gevalia Velvet Noir coffee (sigh, so good) we put together our menu plan for the week.

I am trying some new things and will be posting my breakfast, lunch, dinner and snack plans for the week. I have some minor health issues that are being bothersome lately and last time they acted up they were helped when I adopted a cleaner eating style. Nothing drastic, just a few new cleaner recipes.

Weekly Menu Plan 11/16/2014

Breakfasts – Greek yogurt with pumpkin breakfast cookies (new recipe coming this week), omelet with toast, oatmeal with fruit, all natural chicken sausage with fried egg, yogurt banana
flax muffin (new recipe coming this week) with fruit. Brad always does a spicy breakfast burrito with coffee for breakfast.

Lunches – All natural deli meat sandwiches with cucumber slices and fruit, leftovers,
chef salad with crackers, homemade soup with crackers and fruit

Snacks- Cheese & crackers, nuts, peanut butter & celery, granola bar

Desserts – Dark Chocolate Brownies and Jam Blossoms

Dinners -

Cheeseburgers with either homemade baked potato wedges or fries

Cornmeal Crusted Fish, wild rice and roasted squash

Beef tenderloin steaks, baked potatoes, roasted asparagus

Tamale Chicken Pie with avacado salad

BBQ pork ribs from freezer, baked beans and crispy new potatoes

Homemade pizza and chicken wings

Open Night

 

What’s on your menu plan this week? Any new fall / winter recipes making the line up?

Linked up at Org junkie

Cheers! Amy

 

Orange Pecan Muffins

Orange Pecan Muffin Recipe

This Orange Pecan Muffin Recipe has been a favorite of mine for a very long time with fond memories attached to it.

When I moved into the house I am in now my budget was tight and I would visit local consignment shops to find things for my home that were reasonable. I needed everything. My mom and I would usually go on Saturday morning. We had one shop we visited regularly and the lady that owned it was an all around nice person. We visited one Saturday and she said “I am glad you stopped by I have something I think you will like.” She pulled out this box an elderly lady had dropped off filled with really old recipes and cookbooks. My mom was a big foodie too and we were in heaven. She gave us the box, she wanted someone to put it to good use.

This recipe was the first one I tried and I have been making it ever since. I hope you enjoy these muffins as much as we do.

I make them during the holidays in little mini loaf pans and given them as gifts. Everyone loves these little gems of goodness and asks for the recipe.

Orange Pecan Muffin Recipe
Orange Pecan Muffin Recipe brad & amy's kitchen
Servings
12muffins
Servings
12muffins
Orange Pecan Muffin Recipe
Orange Pecan Muffin Recipe brad & amy's kitchen
Servings
12muffins
Servings
12muffins
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 350 degrees. Grease 12 cup regular muffin tin.
  2. Sift first 4 ingredients together in a small bowl, set aside. Cream the butter and sugar together. Add eggs 1 at a time, beating well after each one.
  3. Add the orange juice alternately with the dry ingredients to the creamed butter, sugar mixture. Add vanilla and zest, stir well.
  4. Spoon muffin mix into greased muffin tin. Bake for 16-18 minutes or until done. Top with 1/2 pecan halve.
  5. Optional add ins: add fresh cranberries for orange cranberry muffins. chocolate chips for orange chocolate chip muffins.
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Cheers! Amy

Baked Squash

Weekly Menu Plan 10/26/2014

I am happy to report that we ate at home each night last week and enjoyed it immensely. We cooked, laughed and created in the kitchen together all week. It was nice. For the most part we followed our Weekly Menu Plan, with a few minor tweaks here and there. Tastes change and sometimes you just have to have the taco instead of the pork chop.

This week we have a trip planned to the grocery store and will eat out on that night this week. The grocery store (Aldi) we visit is 30 minutes each way for us. It takes (round trip) a good 2 to 2 and 1/2 hours.

Here’s the weekly menu plan for this week:

Weekly Menu Plan 10/26/2014

- Pork Roast with carrots and onions, Baked Squash (This baked squash recipe is our new favorite way to eat squash. I have used a mixed squash variety and plain yellow squash. OH MY! Good stuff! We were lucky enough to be able to nab (great word) some late squash at the Farmer’s Market and I used that)

- Veal Meatballs, macaroni & cheese, sauteed spinach

- Baked Tortellini Casserole with salad

- Burgers and either pasta or potato salad

- Mexican with Spanish Rice

- Open Night x 2

Dessert of the week – Orange Pecan Muffins (recipe this week)- chocolate bread (this recipe flopped, as in crumbled all to pieces) but tastes phenomenal I am going to have to tweak on the recipe a bit more before I post it.

Bread of week – <gasp> I did not bake bread this week. We bought french bread and sourdough from the local bakery and are enjoying that.

What’s on your menu plan this week?

Cheers! Amy

Linked up at orgjunkie.com

Caramel Cheesecake Bites

Caramel Cheesecake Bites Recipe

I have a confession to make. I am in a love affair with cheesecake. <sigh> Cheesecake has always been my all time favorite dessert. Always in the number 1 spot, forget the chocolate (unless it’s drizzled on or swirled throughout the cheesecake). My favorite is with a scattering of blueberries or blackberries. <drooling here>

Brad wanted something different for dessert and I had received a recipe for cheesecake bites in my email. The recipe was way to complicated and fussy. This Caramel Cheesecake Bite Recipe uses my go to cheesecake cookie filling recipe.

It was a winner and very addictive. Needless to say this weekly dessert recipe made it though Wednesday. Brad wanted more…

Without further ado here’s the recipe:

Caramel Cheesecake Bites Recipe
bradandamyskitchen.com
Makes 16-19 bites

8 ounces of neufchâtel cheese (light cream cheese)
1/4 cup sugar
1 egg
1 tablespoon lime juice (lemon or orange juice will work too)
2 tablespoons milk
1 teaspoon vanilla
16-19 vanilla wafers
1/4 cup of caramel sauce or 9 melted caramels

Preheat the oven to 325 degrees

In a mini muffin pan fill 18 holes with mini liners.

Place a vanilla wafer on the bottom of each liner.

Cream the cream cheese and sugar together.

Add the egg, lime juice, milk and vanilla to the cheese mixture and beat throughly.

Top each vanilla wafer with 1 Tablespoon of cream cheese mix.

Bake in preheated oven for 12-15 minutes or until the center of each cake is just set.

Cool completely and then top with 1 teaspoon of caramel sauce.

Store in covered container in the fridge.

Do you have a favorite dessert?

Cheers! Amy

Homemade Pizza

Weekly Menu Plan

Over the weekend we visited a local butcher shop and the Farmer’s Market to pick up some fresh produce. The local butcher shop was a carnivore’s dream come true and everything we have tried from there so far has been superior. We were excited to find a locally owned butcher shop that makes their own sausage, and their meat is a lot better than what’s in the grocery stores nowadays.

We also visited the Farmer’s Market to stock up on produce for the coming week. This time of year brings out the kale, Swiss chard, cauliflower, brussel sprouts, pumpkins and sweet potatoes, OH and the apples and pears. All such good foods.

Our weekly menu plan uses the goodies we bought on our shopping trips. A few new recipes and some favorites thrown in for good measure.

Here’s the Weekly Menu Plan:

Porter House Steaks, sausage mushroom appetizers, salad & roasted cauliflower (new recipe)
Leftovers
Homemade Pizza and salad
Minestrone (new recipe) and cheesy cornmeal muffins (from the freezer)

Cheesy Cornmeal Muffins

Cheesy Cornmeal Muffins

Pork Roast with vegetables
Leftovers
Open Night

Bread this week: Buttermilk Honey Bread (from the freezer)

Buttermilk Honey Bread

Buttermilk Honey Bread

Dessert this week: Salted Caramel Cheesecake Bites & Jam Blossoms (both new recipes)

What’s on your plan this week?

Cheers! Amy

Web Grazing

I had a few spare moments to do some Web Grazing over the last few days. I love to check out food trends and the latest goings on in the wonderful world of food. Some things just make you shake your head and wonder what these people are thinking. Others make you go I can’t wait to try that recipe.

As cooler temps have invaded us I look for recipes that will help us use produce we get at the local farmers market and stay creative with it. Nobody likes the same thing over and over again, time after time. After all, variety is the spice of life! Or at least so they say.

Here’s a few recipes I found of interest on my Web Grazing…

A new twist on chicken pot pie. I would probably try this as a one dish meal. I only have 3 10 ounce ramekins.

Tamale Chicken Potpies

They had fresh cauliflower at the Farmer’s Market yesterday and I can’t wait to try these.

Cauliflower Patties

This sounds like a good meatless lunch. I love cauliflower and provolone cheese.

Fried Cauliflower Sandwich

Brad & I eat mushrooms almost everyday. Sometimes multiple times per day. We love them and the various varieties there are. Yes, we love fungus. This recipe is different and I plan on making it soon or at least my take on the recipe. Yum!

Meatball Stuffed Mushrooms

Now that Fall is here are there any new recipes you are itching to try?

Cheers! Amy

Beef Goulash over Noodles

Beef Goulash Recipe

Beef Goulash Recipes, there are so many versions of this out there. I would love to sample recipes from around the globe. What’s not to love about meat, pasta, tomatoes and a rich sauce? It is virtually a one pot meal. (My kinda meal). Serve it with rice, golden egg noodles or some fancy swirled pasta or go all out and make your own pasta. A dollop (I love that word) of sour cream or Greek yogurt and a light sprinkle of dill weed to top everything off.

The American Version: My mother always browned ground beef, onions and mixed it with tomatoes and pasta topped off with a sprinkle of cheese. To this day this is still an all time favorite of mine to eat and enjoy.

I receive a lot of blog feeds in my email (what food blogger doesn’t) and voraciously read them all. Brad and I had watched a cooking show with someone (don’t remember who) making a beef goulash recipe and we both commented that we needed to try that. The next day my email had this Beef Goulash Recipe in it.

I read the recipe and drooled perused the recipe pictures. This was it, the Beef Goulash Recipe we had been looking for. I had everything to make it and so we did.

This recipe is a bit fussy (as in it is slightly time consuming) but if you have the time you NEED to make this recipe. The sauce is scrumptious. The caraway seeds are totally optional (I opted in, I have them on hand for some rye bread I had made). They add a depth and dimension to the stew that you just savor. The recipe makes a nice size pot. We ate it for a couple of days and froze part of it for another meal. We did notice that as it sat the caraway seeds mellowed out quite a bit.

My changes and additions to the recipe:

  • I used homemade vegetable broth in place of the chicken and been broth
  • White mushrooms were added at the same time as the peppers (and were divine)
  • Next time I will only add 1 tsp of caraway seeds.
  • I served it over yolkless noodles with a dollop of sour cream and sprinkle of dill.

This recipe will become a regular in our winter rotation. It is definitely a Fall/Winter recipe. Served with a good crusty bread to sop (another good word) up the savory sauce. Heavy comfort food that tastes like it came from a gourmet kitchen. Lovely aroma fills the house as it simmers in the oven. Loved this recipe!

Beef Goulash

Beef Goulash

Cheers! Amy