Turkey Bolognese

Menu: Turkey Bolognese and a ceasar salad with garlic bread sticks

Turkey Bolognese

Ingredients:
1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce (frozen from a few weeks ago)
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan

1. Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes.
   
2. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute.
   
3. Add the marinara sauce.
   
4. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
5. Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes.
   
6. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed.
   
7. Serve with the Parmesan.

Now serve it up with some crunchy garlic breadsticks and a cool crisp ceasar salad. And viola!

Recipe and photo courtesy of FoodNetwork

Ultimate Mac 'N Cheese with Bacon and Peas

What is it about Mac and Cheese that just makes kids and grown ups alike swoon at the first taste? Something about the warm cheese that just melts on your mouth and fills your insides up. When you pair it with bacon, ah yes now you're just in heaven. Okay okay enough dreamin' lets get to the good stuff.

Menu: Ultimate Mac 'N Cheese with Bacon and Peas

Ultimate Mac 'N Cheese with Bacon and Peas

Ingredients:
1 pound elbow macaroni
kosher salt
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups warm milk
5 1/2 cups shredded sharp white cheddar cheese
freshly ground black pepper
extra-virgin olive oil
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
Leaves from 1/4 bunch fresh thyme
2 cups frozen peas, thawed

1. Preheat oven to 400 degrees F.
   
2. Bring a pot of salted water to a boil over high heat. Add 1 pound elbow macaroni and cook until al dente, about 8 to 9 minutes, and drain.
   
3. Melt 3 tablespoons unsalted butter in a large deep skillet over medium-high heat. Whisk in 3 tablespoons all-purpose flour and cook for about 1 minute, stirring constantly to keep lumps from forming.
   
4. Gradually whisk in 4 cups warm whole milk. Whisk vigorously, and continue to cook until the mixture is thick and smooth. Stir in 4 cups shredded sharp white cheddar cheese and continue stirring until the cheese is melted. Season the cheese sauce with salt and pepper, then add cooked macaroni to the pan. Mix well until macaroni is fully coated with the cheese mixture.
5. Heat a 2-count of olive oil in a saut? pan. Add 4 slices of bacon, cut crosswise into thin strips, 1 large onion (diced), 2 garlic cloves (smashed), and leaves from 1/4 bunch fresh thyme and cook for about 5 minutes, until onion is softened.
6. Fold in 2 cups frozen peas (thawed under cool water), and season with salt and pepper.
7. Scrape contents of both pans into a 3-quart baking dish and sprinkle the top with (OPTIONAL) a few slices of tomato, handful of breadcrumbs and 1 1/2 cups shredded sharp white cheddar cheese. Bake for 30 minutes, or until hot and bubbly.
8. Remove mac & cheese from the oven.
   

Allow plenty of time to cool because nobody likes a burnt mouth and cheese can burn like nobody's business. I'd serve with a big glass of milk and maybe a can of peaches.

Recipe and photo courtesy of FoodNetwork

Menu Plan Monday - September 8

Phew last week was a whirlwind! As a former waitress I will say with great emphasis that I was in the WEEDS! Mostly it was while at work so by the time I got home I was to tired to do anything. You should see my house, it's a wreck. On second thought I'd never let anyone see that disaster. The Honey Lime Chicken Enchiladas were delicious, a little too sweet for our tastes though. I think next time we'll leave the remaining marinade out of the cream sauce. Other than that everything went just as planned with the exception of my sandwich on Saturday. I forgot to take the meat out of the crockpot before I left for the rehearsal and of course hubby didn't even think about it. So that was a bust. I'll be trying it again another time when I can babysit it. This week should be calm in comparison so I'll be trying out lots of new yummy meals.

Monday
Dinner: Pan-Seared Salmon with Pineapple-Jalapeno Relish served with coconut rice

Another great CookingLight recipe: Tangy, spicy and fruity, this inviting recipe belies its simple preparation. Seed the jalapeño pepper if you prefer a milder dish, and serve over coconut rice accompanied by a crunchy salad.

Recipe and photo courtesy of CookingLight.com


Tuesday
Dinner: The Best Lasagna Ever!, crisp ceasar salad and garlic bread
I'm always looking for a great lasagna recipes, not sure why it's been so hard to find one that I'm in love with, so I'm giving the Pioneer Woman's lasagna a shot. Seems pretty simple and simple is always a win in my book.

Recipe and photo courtesy of PioneerWoman

Wednesday
Dinner: Crockpot Chicken Piccata, garlic mashed potatoes and seasoned peas

My take on chicken piccata, adding artichoke hearts and using my favorite cooking convenience, my crockpot.

Recipe and photo courtesy of FoodNetwork.com


Thursday
Dinner: Chicken Spaghetti and steamed green beans

Another recipe from the Pioneer Woman. I'm trying out some of her recipes because I know she feeds a large crew and well I need all the leftovers I can get this week since the boys will be fending for themselves this weekend.

Recipe and photo courtesy of PioneerWoman


Friday - Rehearsal for tomorrow's wedding, I'll be home late but the boys will have stuff ready for them.
Dinner: Crockpot Apple and Onion-Stuffin' Pork Chops with Orange-Pineapple Gravy

Found this recipe on the FoodNetwork but I think I'm going to play around with it and turn it into a crockpot recipe and add boxed stuffing to it. I'm not making any promises on this concoction but in my head it sounds delish!

Photo courtesy of FoodNetwork.com

Saturday - Another wedding so the boys will be fending for themselves.
Breakfast: FFY
Lunch:FFY
Dinner: Leftovers

Sunday
Breakfast: Orange Pecan French Toast Casserole (you'll think you died and went to heaven)
Lunch: Sandwiches, if we really need anything after breakfast
Dinner: "Already Married Chicken", roasted potatoes and asparagus (an advanced version of "Engagement Chicken" for those gals who have already "scored" their man and are looking for a diamond upgrade or of course just want to be sweet)

And of course here's your shopping list for the week....

September 8th Shopping List

As always, stay turned for the recipes to be posted bright & early each morning, or the night before.

Smoked Mozzarella Raviolis

This meal should be super easy since all I have to do is heat and serve! Well ok let me rephrase that, all hubby has to do is heat and serve. Then I'll re-heat and eat myself.

Menu: Smoked Mozzarella Ravioli's w/Giada's Homemade Marinara Sauce, side salad and crunchy garlic bread.

Smoked Mozzarella Ravioli's with
Giada's Homemade Marinara Sauce

Ingredients:
Frozen Ravioli's
Giada's Marinara Sauce (that we made last night)

1. Bring a large pot to boil, carefully add the ravioli's and bring the heat down. Don't want to boil to roughly.
2. After the pasta is cooked drain and return to pot with a drizzle of EVOO, so it doesn't stick.
3. Heat the sauce up in the microwave, times will vary according to your settings.
4. Plate the pasta and spoon just enough sauce over top. Sprinkle with parmesan cheese and some parsley.

Side Salad: While the pasta is cooking get your salad together. Open a bag of romain lettuce (that's what I like), add some chopped tomatoes, maybe some onion or olives. Some feta cheese? A cucumber maybe? Mix well and dress with your favorite dressing.

Pop in the loaf of frozen garlic bread while the pasta is cooking and you're prepping your salad.

Crunchy bread, cool lettuce and warm gooey raviolis, what else could be better than this. Man I'm so hungry I could eat the whole pot!