Saturday, September 24, 2016

Week 337 Menu

Sunday: Out to dinner with Babas...with birthday cake to celebrate Grandma and Shelby's birthday!
Monday - Tuesday: HAMILTON IN CHICAGO!
Wednesday: Breakfast for dinner (scrambled eggs, bacon, and toast)
Thursday: Dry rub ribs in the slow cooker and sweet potato/kale saute
Friday: Leftovers
Saturday: Out.

Friday, September 16, 2016

Week 336 Menu

Sunday: Grilled chicken and Spiraled root vegetable casserole
Monday: Pumpkin muffins
Tuesday: Mac & cheese and green beans
Wednesday: Grilled chicken and curried quinoa salad with apples
Thursday: Baked sweet potato (in slow cooker) with BBQ sauce and blue cheese
Friday: Leftovers
Saturday: Out

Friday, September 9, 2016

Week 335 Menu

Sunday: BBQ chicken and roasted sweet potatoes
Monday: Mac and cheese and green beans
Tuesday: Out to celebrate closing on our new house!!
Wednesday: Chicken noodle soup, crusty bread, and salad
Thursday: Ginger fried rice and broccoli
Friday: Leftovers
Saturday: Out

Sunday, September 4, 2016

Week 334 Menu

Sunday: Florida dinner (rice, beans, greens, and cornbread)
Monday: Tacos (sausage, rice, lettuce, cheese, avocado)
Tuesday: Cacio e pepe (AKA spicy noodles)
Wednesday: Breakfast For Dinner burritos (scrambled eggs, sausage, cheese)
Thursday: Pizza
Friday: Leftovers
Saturday: Out

Sunday, July 24, 2016

Skillet Foccacia


Focaccia in an hour flat. Yes please. This is a great side dish to a Sunday dinner. After proofing the dough in a 220º oven, you cook the bread at 400º - perfect temperature to throw in with roasting vegetables or a chicken!


I swap out half the flour for whole wheat flour. When I do that, I do so in Step 5 - when you're adding in enough flour to make a consistent dough ball. I've found I only need 3/4 cup of the whole wheat flour....TOPS.





This bread is a perfect use for my cast iron grill pan. I don't use it often, but it's perfect here. I do oil it generously with cooking spray, and there is no stick when removing the bread. Because the bottom of the pan is textured, the bottom of the bread develops a nice crust.

I have made this bread many times, but this is the first time I've had enough time to take a picture before it's been devoured!



Skillet Foccacia
from Crunchy Creamy Sweet

¾ c warm water
1 Tbsp yeast
2 Tbsp olive oil
2 c all-purpose flour
½ tsp salt

2 Tbsp unsalted or salted butter, melted
1 Tbsp grated Parmesan cheese
½ tsp Italian seasoning
Instructions
  1. Preheat oven to 220 degrees. Turn off the oven once pre-heated and keep the door closed.
  2. Grease the skillet.
  3. Place water and yeast in large bowl. Let sit for 5 minutes.
  4. Add 1 cup of flour, salt, and oil. Mix with a wooden spoon until combined.
  5. Add the remaining cup of flour 1/4 cup at a time until the dough pulls away from the sides of the bowl (between 3/4 and 1 cup flour).
  6. Place dough onto a floured surface shape into a ball.
  7. Roll out the dough into a size of your skillet.
  8. Place in skillet and stretch up the sides. Cover with a kitchen towel and place in the oven for 20 minutes.
  9. Meanwhile, melt the butter and mix in Parmesan and seasoning.
  10. Take the skillet out of the oven and preheat the oven to 400 degrees F. Make indentations in the dough with your fingers.
  11. Brush the dough with half the butter.
  12. Place skillet with dough in the preheated oven and bake 20 minutes, or until golden brown. Brush with remaining butter. Let cool until safe to the touch and slice. Serve.

Saturday, July 23, 2016

Week 333 Menu

Sunday: Pulled chicken sandwiches, roasted potatoes, skillet focaccia
Monday: Corn dog muffins
Tuesday: Chicken nuggets
Wednesday: Pizzas
Thursday: Burgers on the grill
Friday - Saturday: Out

Saturday, July 16, 2016

Week 332 Menu

Sunday: Chicken carnitas in the slow cooker
Monday:  Yorkshire pudding
Tuesday: Baked sweet potatoes in the slow cooker
Wednesday: Parmesan pork chops
Thursday: Breakfast for Dinner burritos
Friday: Leftovers
Saturday: Out