Week 542 Menu

Sunday:  Pizza from our favorite local place

Monday: Asian-flavored lettuce Cups and green beans

Tuesday: Chicken Pot Pie Soup (Ina Garten recipe, p58) with Italian bread 

Wednesday: Frittata and roasted cauliflower

Thursday: Chicken Ceaser wraps

Friday: Annual New Year’s Day fare: sautéed collards, Hoppin’ John, and cornbread

Saturday: Takeout!

Christmas 2020

 
Christmas Eve
Swedish meatballs
Spinach artichoke dip with pita chips
Apple rings
Shrimp cocktail
Crackers, cheese, & summer sausage

Fall kale salad

Christmas cookies

Christmas Dinner

Standing rib roast

Brussels Sprouts Hash

Parmesan cauliflower

Mashed potatoes

Cranberry sauce

Buche de Noel

Week 541 Menu

Sunday: One-pan chicken kabobs with broccoli & potatoes

Monday: Chicken noodle soup

Tuesday: Veggie Lasagna (made by Nancy!)`

Wednesday: Shepherd’s Pie

Christmas Eve & Christmas Day

Saturday: Leftovers

Week 540 Menu

Sunday: Roast chicken and roasted broccoli

Monday: One-pan Pork Tenderloin with green beans & potatoes (ATK recipe)

Tuesday: Loaded nachos

Wednesday: Golden fried rice and roasted cauliflower

Thursday: Chili con Carne in the Instant Pot

Friday: Pizza night!

Saturday: Takeout!!

One-pan Pork Tenderloin with Green Beans and Potatoes

One-pan dinners are all the rage. Entree and sides all on one sheet pan. Done and done!

I’ve gotten Cook’s Country magazine (from America’s Test Kitchen) for years and I consulted them for some ideas. They have so many recipes!!....and even a cookbook of one-pan dinners (on my Christmas 2020 list!).

This dish was quite popular and I make it every two weeks based on family request (high praise here, people).

To lighten up the recipe, I skip the 4 tablespoons of butter and it’s still delicious. There is not much “active” time in the kitchen, so it is definitely a Weeknight Dinner candidate...because the entire dinner is ALL. RIGHT. THERE on the sheet pan.

One-Pan Tenderloin with Green Beans & Potatoes

From Cook’s Country

4 T butter, softened

2 T chives, minced

1 garlic clove, minced to paste

2 lb pork tenderloin, trimmed

1/4 c hoisin sauce

1 lb green beans, trimmed

3 T, olive oil

1 1/2 lb potatoes, halved lengthwise

1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Combine butter, chives, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl; set aside. Pat pork dry with paper towels and season with pepper. Brush tenderloins all over with hoisin sauce.

2. Toss green beans, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Arrange green bean mixture crosswise down center of rimmed baking sheet, leaving room on both sides for potatoes. Toss potatoes, remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in now-empty bowl. Arrange potatoes, cut side down, on both sides of green beans.

3. Lay tenderloins, side by side without touching, lengthwise on top of green beans. Roast until pork registers 140 degrees, 20 to 25 minutes. Transfer tenderloins to carving board and dot each with 1 tablespoon reserved herb butter. Tent with aluminum foil and let rest while vegetables finish cooking.

4. Gently stir vegetables on sheet to combine. Return sheet to oven and roast until vegetables are tender and golden brown, 5 to 10 minutes longer. Remove from oven, add remaining 2 tablespoons herb butter to sheet, and toss vegetables to coat. Transfer vegetables to platter. Cut pork into 1/2-inch-thick slices and place over vegetables, pouring any accumulated juices over top. Serve.

Week 539 Menu

Sunday: Orange chicken with rice and roasted broccoli
Monday: Pasta with meatballs and roasted asparagus
Tuesday: Yorkshire pudding with cranberry sauce and Parmesan roasted cauliflower

Wednesday: Burgers and potato wedges
Thursday: Full-loaded twice-baked potato and green beans
Friday: Pizza night!
Saturday: Takeout!! 

Week 538 Menu

Sunday: Eggroll in a Bowl

Monday: Turkey noodle soup

Tuesday: Chana masala with turkey

Wednesday: Golden fried rice

Thursday: Enchiladas (with sauce) with turkey and sweet potatoes

Friday: Pizza night!

Saturday: Takeout!

Thanksgiving 2020

2020: the year of WTF. We’re keeping our Thanksgiving guest list small, but not the menu! How can you possible narrow down the dishes!?

Dinner 
Turkey
Gravy

Cranberry Sauce
Cornbread Stuffing
Mashed Potatoes
Green bean casserole
Butterhorns

Dessert
Pumpkin pie (Libby's recipe....of course!)
Pie Dough

Week 537 Menu

Sunday: Frittata (spinach and bacon) and roasted broccoli

Monday: Chicken and white bean stew (Instant Pot recipe)

Tuesday: Beef vegetable soup

Wednesday: Golden fried rice

Thursday: Thanksgiving dinner!

Friday: Leftovers?

Saturday: Takeout?

Week 536 Menu

Sunday: Pork carnitas tacos and green beans

Monday: Bagel dog and roasted broccoli

Tuesday: Chili con carne (Instant pot recipe) and asparagus

Wednesday: Chicken noodle soup and Parmesan roasted cauliflower

Thursday: Chicken and white bean stew (Instant Pot recipe)

Friday: Pizza night!

Saturday: Takeout 

Week 535 Menu

Sunday: Asian salmon and green beans

Monday:  Loaded nachos (ground beef, corn, tomatoes, black beans, olives, spinach

Tuesday: Eggroll in a bowl

Wednesday: Chili con Carne in the Instant Pot

Thursday: Pork carnitas in the slow cooker

Friday: Pizza night!

Saturday: Takeout!

Week 534 Menu

Sunday: Take out

Monday: Pork tenderloin, green beans, & potatoes

Tuesday: Burgers on the grill

Wednesday: Chicken, cauliflower, & tomato

Thursday: Vegetarian chili in the slow cooker with cornbread

Friday: Pizza night

Saturday: Take out

Week 533 Menu

Sunday: Chicken pot pie

Monday: Fried rice

Tuesday: Bagel dogs

Wednesday: Frittata

Thursday: Pork carnitas in the Instant Pot

Friday: Pizza night!

Saturday: Takeout!

Week 532 Menu

 Sunday: One-pan Pork Tenderloin with Green beans and potatoes

Monday: Skillet enchiladas

Tuesday: Royal Shepherd’s Pie (encore from last week)

Wednesday: Baked quinoa with spinach and feta and chicken

Thursday: Yorkshire Pudding

Friday: Pizza

Saturday: Takeout

Royal Shepherd’s Pie

 

Photo from Rachael Ray Magazine

It’s a burger AND it’s mashed potatoes all in the same dinner! So sayeth Peter. He’s not wrong. This dinner is made in ONE skillet and it’s DELICIOUS. I cut down on the meat & potatoes and increased the vegetables from the original recipe. It was still quite filling.. With some planning, this is absolutely a weeknight dinner.

TIPS:

•  Prep your ingredients before you start. You’ll be less stressed and it will go faster.
• Substitutions are key
• No white wine/sherry? Use chicken stock
• Don’t have the right assortment of herbs? Throw in what you have or another spice you like
• No Gruyere? Use cheddar
• No sour cream? Use Greek yogurt

Royal Shepherd’s Pie
from Rachael Ray

3 large Yukon gold potatoes, cut into 3/4-inch cubes
Salt
1 tbsp. olive oil
3 tbsp. butter
1 lb. ground sirloin
Pepper
1 small onion, finely chopped
2 carrots, chopped
2 stalk celery, finely chopped
1 tbsp. Worcestershire sauce
2 tbsp. fresh thyme leaves, chopped
2 cloves garlic, chopped
1 tsp. ground caraway or whole caraway seeds
1 tsp. ground cumin
2 tbsp. flour
1/2 cup white wine or dry sherry
1 can (10.5oz) beef stock or chicken stock
3/4 cup Greek yogurt
1/4 cup fresh chives, chopped
1 large egg yolk
About 8 oz. shredded Gruyère or white cheddar
1/3 cup (a handful) fresh flatleaf parsley, finely chopped

1. In a medium pot, cover the potatoes with cold water. Bring to a boil over high heat. Salt the water and reduce heat a bit to keep the water at a gentle boil. Cook the potatoes until tender when pierced with a knife, about 15 minutes.

2. Meanwhile, heat a large castiron skillet over medium-high. Add the oil, one turn of the pan, then add 1 tbsp. butter. When the butter melts, add the ground meat; cook, stirring often and breaking up the meat with a spoon, until browned, about 8 minutes. Season the meat with salt and pepper. Add the onion, carrot, celery, Worcestershire, thyme, garlic, caraway, and cumin. Cook, stirring often, until the vegetables soften, about 8 minutes. Stir in the flour. Add the wine and consommé and stir until thickened, about a minute. Reduce heat enough to maintain a simmer.

3. Turn on the broiler.

4. Drain the potatoes. Using a potato ricer or food mill, puree the potatoes back into the hot pot. Mix in the remaining 2 tbsp. butter, the sour cream, chives, and egg yolk; season.

5. Spread the potatoes over the meat and veggies in the skillet. Top with the cheese. Broil until the top is browned and the edges bubble, about 4 minutes. Top with the parsley. Serve the pie directly from the

Week 531 Menu

Sunday: Shepard’s pie

Monday: Rice noodle bowl

Tuesday: One-pan Turkey Meatballs with Coconut Rice

Wednesday: Breakfast for dinner

Thursday: One-pan Roasted Chicken with Cauliflower & Tomatoes

Friday: Pizza night

Saturday: Takeout!

Week 530 Menu

Sunday: Steaks, sweet potato fries
Monday:  Loaded nachos (ground beef, corn, tomatoes, black beans, olives, spinach)

Tuesday: Pork chops and green beans
Wednesday: Baked sweet potatoes and roasted Brussels sprouts
Thursday: Orange chicken with rice and broccoli
Friday: Pizza night and roasted cauliflower!

Saturday: Takeout!

Macaroni & Cheese Casserole

 I already have 2 mac and cheese recipes posted. But, when you see a recipe for mac and cheese that boasts “so easy you don’t even have to boil the pasta,” YOU MAKE IT.

In 75 minutes, you can have delicious mac and cheese. With working from home during COVID, that makes it a weeknight dinner, for sure

Macaroni & Cheese Casserole
from America’s Test Kitchen

8oz sharp cheddar cheese, shredded (2 cups), divided
4oz American cheese, shredded (1 cup)
4t cornstarch, divided
8oz (2 cups) elbow macaroni
1c heavy cream
2c water
2 large eggs
2t Dijon mustard
2t hot sauce
2t Worcestershire sauce
1/2t salt
1/2t pepper

1. Pre-heat oven to 400 degrees.

2. Toss 4oz cheddar, 8oz American cheese, & 2t cornstarch in a bowl. Add macaroni, toss to combine, and transfer mixture to broiler-safe baking dish.

3. Whisk cream & remaining 2t cornstarch together in now-empty bowl until cornstarch is dissolved. Whisk in water, eggs, mustard, hot sauce, Worcestershire, salt, and pepper until fully combined. Pour cream mixture over macaroni mixture in dish. Cover with aluminum foil and bake for 30 minutes.

4. Remove dish from oven and discard foil. Stir to redistribute macaroni. Sprinkle with remaining 4oz cheddar. Return dish to oven and continue to bake until edges are bubbling and just set and center registers 150-160 degrees, about 15 minutes.

5. Broil until top of casserole is spotty brown, about 2 minutes. Let rest on wire rack for 25 minutes. Serve.

Week 529 Menu

 Sunday: Burgers on the grill and corn on the cob

Monday: Lettuce cups (ground beef, cheese, quinoa)

Tuesday: Pasta and meatballs and cauliflower rice

Wednesday: Baked mac and cheese and roasted butternut squash

Thursday: Chicken nuggets and roasted broccoli

Friday: Pizza night

Saturday: Takeout!

Week 528 Menu

Sunday: Dinner at friends’ house

Monday: BFD (bacon, eggs, toast, avocado)

Tuesday: Pot roast in the slow cooker with cornbread

Wednesday: Twice-baked potatoes

Thursday: Orange chicken with rice and roasted broccoli

Friday: Chicken and white bean stew in Instant Pot

Saturday: Takeout

Week 527 Menu

Sunday: Garlic honey pork chops and roasted Brussels sprouts

Monday: Chana masala, roasted cauliflower

Tuesday: Pad Thai with chicken

Wednesday: Burgers on the grill and butternut squash

Thursday: Vegetarian chili in the slow cooker and cornbread

Friday: Pizzas!

Saturday: Takeout!

Week 526 Menu

 Sunday - Monday: Takeout with Grandma!

Tuesday: Steak tacos

Wednesday: Frittata and roasted broccoli

Thursday: Baked mac and cheese (ATK recipe) and Brussels sprouts

Friday: BBQ pork chops

Saturday: Takeout

Fully Loaded Twice-Baked Potatoes

These potatoes are a family favorite. Mashed cheesy potatoes with bacon? Ummm, yes! You have to plan ahead a bit by baking your potatoes in advance. After that, the active time is pretty low and you’re left with a filling, tasty meal! America’s Test Kitchen also suggests variations of this recipe: chorizo & chipotle or pancetta & mozzarella. Both variations sound delicious, but my family is so in love with the original that we haven’t tried them!

You can also make ahead by following all recipe steps until you have the potato shells filled. Then, cool the potatoes completely, wrap them in plastic, and refrigerate up to 24 hours (increase the bake time to 25 minutes). 

 

Week 525 Menu

Sunday: Asian salmon and green beans

Monday: Twice-baked potato (ATK recipe) and roasted Brussels sprouts

Tuesday: Chana masala with rice and  roasted cauliflower

Wednesday: Lettuce cups and sweet potatoes

Thursday: Hot dogs and roasted broccoli

Friday: Out

Saturday: Out

Week 524 Menu

 Sunday: Out to dinner with friends

Monday: Skillet roasted chicken  and sautéed kale

Tuesday: BFD (eggs, sausage, toast, avocado) and green beans

Wednesday: Loaded nachos and butternut squash

Thursday: Stuffed peppers (ATK recipe) and roasted broccoli

Friday: Pizzas

Saturday: Takeout

Week 523 Menu

Sunday: Shrimp and cauliflower steaks

Monday: Baked sweet potato

Tuesday: O’Connors

Wednesday: Orange chicken with rice and roasted broccoli

Thursday: Pesto pasta with roasted Brussels sprouts

Friday: Pizzas

Saturday: Takeout

Week 522 Menu

Sunday: Asian salmon
Monday: Leftovers
Tuesday: Frittata
Wednesday: Baked potatoes
Thursday: Chicken & white bean stew (Instant Pot recipe)
Friday: Out
Saturday: Out

Week 521 Menu

Sunday: Chicken Caesar wraps and corn on the cob
Monday: Chili con carne (Instant Pot recipe)
Tuesday: Ginger fried rice
Wednesday: Pesto pasta
Thursday: Orange chicken with rice and broccoli
Friday: Italian take out
Saturday: Out.

Week 520 Menu

Sunday: Baked mac and cheese casserole (America’s Test Kitchen recipe) and roasted Brussels sprouts
Monday: Chicken nuggets and mixed vegetables
Tuesday: Pad Thai and seaweed salad
Wednesday: Lasagna roll-up bites and asparagus
Thursday: Lettuce cups and broccoli
Friday: Pizza night!
Saturday: Out

Week 519 Menu

Sunday: Pesto rotini with asparagus and roasted cauliflower
Monday: Twice-baked Potato (America’s Test Kitchen recipe) and green beans
Tuesday: Frittata and broccoli
Wednesday: Lettuce Cups (Shredded chicken, fixins’)
Thursday: Chana masala and peas
Friday: Baseball opening day! Hot dogs
Saturday: Takeout!

Week 518 Menu

Sunday: Spiralized Mexican sweet potato casserole and broccoli
Monday: Chana Masala with rice and roasted cauliflower
Tuesday: Chicken nuggets
Wednesday: Burgers on the grill
Thursday: Frittata and roasted asparagus
Friday: Homemade individual pizzas
Saturday: Takeout

Week 517 Menu

Sunday: Steak and corn
Monday: Italian Beef
Tuesday: Shrimp and coconut rice
Wednesday: Chicken and white bean stew (America’s Test Kitchen Instant Pot recipe)
Thursday: Frittata
Friday: Pizzas
Saturday: Takeout

Week 516 Menu

Sunday: Orange Chicken with rice and roasted cauliflower
Monday: Tacos (ground beef, avocados, tomatoes, black beans)
Tuesday: Lasagna
Wednesday: Burgers on the grill and corn on the cob
Thursday: Fish and chips and roasted broccoli
Friday: Pizzas
Saturday: 4th of July party

Menu 515 Menu

Sunday: Father’s Day Dinner (Steaks, potatoes, salad, and dessert from Royal Park Hotel)
Monday: Spiralized Mexican sweet potato casserole with ground beef
Tuesday: Twice-baked Potatoes (America’s Test Kitchen recipe)
Wednesday: Chicken and white bean stew (America’s Test Kitchen recipe)
Thursday: Mac and cheese casserole
Friday: Pizza night (individual, homemade)
Saturday: Take out

Week 514 Menu

Sunday: Twice-baked Potatoes (America’s Test Kitchen recipe) and cauliflower rice
Monday: Pad Thai and miso soup
Tuesday: Breakfast for dinner (bacon, eggs, avocado toast)
Wednesday: Meatball subs and roasted Brussels sprouts
Thursday: Chicken noodle soup and roasted broccoli
Friday: Pizza night!..individual, DIY
Saturday: Takeout

Week 513 Menu

Sunday: Spiralized Mexican Sweet Potato Casserole
Monday: Dry rub ribs in the slow cooker and cauliflower rice
Tuesday: Vegetarian lasagna
Wednesday: Yorkshire Pudding and shaved Brussels sprout salad
Thursday: Lettuce Cups (rice, ground beef, cheese, avocado)
Friday: Homemade, individual pizzas
Saturday: Takeout!

Week 512 Menu

Sunday: Chana masala with rice and roasted cauliflower

Monday: Loaded nachos

Tuesday: Meatballs with Coconut Rice (ATK, p26)

Wednesday: Chicken pot pie

Thursday: Orange chicken with mixed vegetables and rice

Friday: Pizza day...make your own

Saturday: Take Out!!

Week 511 Menu

Sunday: Hamburgers, hot dogs on the grill, party food with friends!!
Monday: Takeout
Tuesday: Grilled chicken
Wednesday: Ginger fried rice
Thursday: Shepherd’s Pie (Rachael Ray recipe)
Friday: Pizza night! Make your own pizzas
Saturday: Take-out!

Week 510 Menu

Sunday: Ginger fried rice with mixed vegetables
Monday: Stuffed peppers (ATK recipe) and roasted cauliflower
Tuesday: Tilapia foil packets and asparagus
Wednesday: Chicken white bean stew (ATK recipe)
Thursday: Chicken noodle soup with baguette
Friday: French bread pizza night (homemade pizzas)
Saturday: Take out

Week 509 Menu

Sunday: Orange chicken and rice
Monday: Frittata and roasted cauliflower
Tuesday: Chicken pot pie
Wednesday: Lasagna
Thursday: Tilapia foil packets
Friday: Homemade pizzas
Saturday: ITALIAN TAKEOUT!!

Week 508 Menu

Sunday: Chana Masala and roasted cauliflower
Monday: Fully-loaded Twice Baked Potatoes (ATK recipe) and sautéed kale
Tuesday: Taco Bake and nachos
Wednesday: Pad Thai, miso soup, and green beans
Thursday: Pasta with meatballs and roasted broccoli
Friday: Homemade pizzas and fiesta corn
Saturday: Takeout

Week 507 Menu

Sunday: Chicken nuggets, cornbread, and roasted broccoli (kids choice)
Monday: BFD (sausage, egg, toast, avocado) with sautéed greens
Tuesday: Burgers on the grill and parmesan cauliflower
Wednesday: Yorkshire pudding, cranberry sauce, and
Thursday: Pork tenderloin roulade and sweet potato hash

Friday: Ginger fried rice and mixed vegetables

Saturday: Takeout!

Week 506 Menu

Sunday: Orange chicken, rice, and broccoli
Monday: Mac and cheese casserole and roasted Brussels sprouts
Tuesday: Enchiladas (shredded chicken) and Parmesan cauliflower (ATK recipe)
Wednesday: Lettuce cups (shredded chicken, rice, cheese, avocado, tomatoes, olives)
Thursday: Tilapia foil packets with asparagus and mashed potatoes
Friday: Homemade pizzas and roasted sweet potatoes
Saturday: Takeout!

Week 505 Menu

Sunday: Steaks, Parmesan cauliflower (ATK recipe), and oven fries
Monday: Burgers on the grill and buttered peas
Tuesday: Chicken and white bean stew (ATK recipe) and asparagus
Wednesday: Orange beef with mixed vegetables and rice
Thursday: Bagel dogs and fiesta corn
Friday: Ginger fried rice and sautéed kale
Saturday: Takeout!

Week 504 Menu

Sunday: Take out!
Monday: Chana masala
Tuesday: Vegetarian lasagna and lettuce salad
Wednesday: Grilled chicken sandwiches and roasted Brussels sprouts
Thursday: Homemade pizzas and buttered peas
Friday: Chicken pot pie and Parmesan cauliflower (ATK recipe)
Saturday: Asian salmon and broccoli

Week 503 Menu

Sunday: Takeout!

Monday: Ginger fried rice with mixed vegetables

Tuesday: Chicken noodle soup, baguette, and asparagus

Wednesday: Pad Thai with miso soup and sautéed kale

Thursday: Pork chops with applesauce and potatoes wedges

Friday: Taco bake with nachos and fiesta corn

Saturday: Pasta and meatballs

Week 502 Menu

Sunday: Take out! Miguels

Monday: Tilapia foil packets with asparagus

Tuesday: Chili con carne (ATK Instant Pot recipe)

Wednesday: Chicken Parmesan (with chicken tenderloins) with green beans

Thursday: Burgers on the grill and sweet potato fries

Friday: Twice baked potatoes (ATK recipe) and lima beans

Saturday: Yorkshire pudding with cranberry sauce and broccoli

Week 501 Menu

Sunday: Meatballs, pasta, parmesan cauliflower (ATK recipe) and focaccia
Monday: Lettuce cups (Shredded chicken)
Tuesday: Bagel dogs
Wednesday: Burgers on the grill and buttered peas
Thursday: BFD (eggs, bacon, avocados, toast)
Friday: Steaks on the grill and oven roasted potatoes...Scott’s birthday dinner!
Saturday: Orange chicken and rice with broccoli

Week 500 Menu

Sunday: Pork loin roulade and asparagus
Monday: Frittata and Parmesan-roasted cauliflower
Tuesday: Orange beef with broccoli and rice
Wednesday: Chicken and white bean stew (Instant Pot recipe)
Thursday: Burgers on the grill
Friday: Out
Saturday: Out

Week 499 Menu

Sunday: Skillet roast chicken and potatoes
Monday: Chana masala
Tuesday: Shredded pork tacos (in Instant Pot, p.114)
Wednesday: Quick mac and cheese casserole with fiesta corn
Thursday: Honey garlic pork chops
Friday: Leftovers
Saturday: Out

Week 498 Menu

Sunday: Salmon and herbs (Valerie Bertinelli recipe) and asparagus

Monday: Lettuce cups (shredded chicken, cheese, black beans, scallions)

Tuesday: Burgers on the grill and sweet potato fries
Wednesday: Quick mac and cheese casserole and fiesta corn

Thursday: Fully loaded twice-baked potatoes - cheddar & bacon (ATK recipe)

Friday: Chana masala

Saturday: Out

Week 497 Menu

Sunday: Steaks on the grill and buffalo cauliflower bites
Monday: Fried Rice
Tuesday: Taco Tuesday (ground beef, avocados, cheese, black beans)
Wednesday: Baked Mac and cheese (ATK recipe)
Thursday: Meatballs and pasta
Friday: Leftovers
Saturday: Out

Week 496 Menu

Sunday: Super Bowl snacks (Buffalo cauliflower bites)
Monday: Braised chicken thighs with white beans (ATK Instant Pot recipe)
Tuesday: Bagel dogs
Wednesday: Orange chicken and rice
Thursday: Taco bake with nachos
Friday: Individual pizzas
Saturday: Out

Pie Crust

 Who doesn’t love pie? What makes it even better? Homemade crust! If you have a food processor, it’s shocking how easy it is to make your own pie crust.

It takes a bit of practice to roll out the dough and fit into the pie dish. My edges are a bit of a mess, but it still tastes delicious. :)

This recipe makes enough dough for two pumpkin pies or one pie with a bottom and top crust (like an apple pie).

 

Foolproof Pie Crust
from America's Test Kitchen

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour 
1 teaspoon table salt 
2 tablespoons sugar 
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices 
1/2 cup cold vegetable shortening, cut into 4 pieces 
1/4 cup cold vodka 
1/4 cup cold water

1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. 
2. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). 
3. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
4. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. 
5. Divide dough into two even balls and flatten each into 4-inch disk. 
6. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

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Week 495 Menu

Sunday: Fried rice and green beans
Monday: Tilapia foil packets with asparagus
Tuesday: Italian Beef in the slow cooker and broccoli
Wednesday: Mac and cheese casserole (ATK recipe) and fiesta corn
Thursday: Leftovers
Friday: BFD (eggs, toast, bacon)
Saturday: Out

Skillet Roast Chicken & Potatoes

Roast chicken is a great dish - it’s tasty, looks impressive, and is sooo easy to make! Ina Garten is famous for making her husband a roast chicken every Friday night. And, you know how much I love Ina - so I’ve roasted many a chicken. 

I’ve usually gone the traditional way of cooking on a roasting pan, but the grease always drips and the oven gets smoky. This recipe is great because the grease drips into the skillet and flavors the potatoes. Delightful. Yukon gold potatoes are perfect for this dish. The outsides really do get crispy and the inside is so creamy and tender. I love this is a one-skillet meal. But, please, PLEASE remember that the handle is hot! You have to take the skillet out to remove the chicken and then put it back in the oven to finish the potatoes. I have burned my hand several times because I forgot the handle is lava hot. So, now, I put a pot holder over the handle as a gentle reminder. Learn from my mistakes.

Total time to make this dish is 90 minutes (1 hours of which is inactive time!)...plus it all happens in one dish. I even make this dinner on weeknights when I’m waiting for everyone to come home from activities.

Skillet Roast Chicken and Potatoes
From America’s Test Kitchen


3 T olive oil
2 t minced fresh thyme
1 1/2 t smoked paprika
1/12 t grated lemon zest, plus lemon wedges for serving
Salt & pepper
1 (4-lb) whole chicken, giblets removed
2 lbs Yukon Gold potatoes, sliced in 1-in thick rounds


1. Preheat oven to 400º with racks in lower third of oven.
2. Toss potatoes in large bowl with 1 1/2 t salt & 1/2 t pepper.
3. Arrange potatoes cut-side down in 12-in, oven-safe skillet over med-high heat and cook potatoes for 8-9 minutes. Don’t flip!
4. While potatoes are cooking, combine spices together with 2 T olive oil in a small bowl. Pat the chicken dry and distribute oil/spice mixture under and on top of the skin. Tie up the legs with twine.
5. When potatoes have a nice crust on the bottom, place the chicken (breast-side up) on top of the potatoes and transfer skillet to the oven.
6. Cook for 50-75min - until breast registers 160º (or thighs 175º).
7. When chicken is cooked through, remove chicken from the oven and tent on a carving board. Return skillet to the oven and cook the potatoes for an additional 20 minutes.
8. When potatoes are done, carve the chicken and serve with potatoes and lemon wedges.

Week 494 Menu

Sunday: Roasted chicken and potatoes
Monday: BBQ Pork chops and roasted Parmesan cauliflower (ATK recipes)
Tuesday: Cacio e pepe and green beans
Wednesday: Enchiladas (with sauce) and roasted sweet potatoes
Thursday: Lettuce cups (shredded chicken, cheese, quinoa, red peppers)
Friday: Leftovers
Saturday: Out

Italian Seasoning Mix

I like to buy spices in bulk and use them a huge variety of applications. It’s pretty fun to get a full box of spices from Penzey’s!  Taco seasoning, steak seasoning, pumpkin spice, garam masala, “everything bagel” blend. And, I use A LOT of Italian seasoning in my kitchen: so many meatballs, so much  marinara sauce.

Pinterest has some great resources to make a variety of blends. This one (by McCormick) is a go-to resource.

This recipe fills a small Mason jar to the brim. You will need to mix it in a large bowl, however.



Italian Spice Blend
By Real Simple Good

9T oregano
6T dried parsley
6T dried thyme
3T dried basil
3T dried sage
3T salt
3T pepper

2T garlic powder

Week 493 Menu

Sunday: Pork loin roulade and roasted sweet potatoes
Monday: Frittata with roasted broccoli
Tuesday: Chana masala over rice
Wednesday: Italian meatloaf and asparagus
Thursday: Cacio e pepe
Friday: Leftovers
Saturday: Out

Week 492 Menu

Sunday: Orange chicken and rice
Monday: Lettuce cups (ground beef, cheese, black beans)
Tuesday: Chicken and white bean stew (Instant Pot)
Wednesday: Chana masala over rice
Thursday: Pasta and meatballs
Friday: Leftovers
Saturday: Out