May 10th - May 16th

Happy Mother's Day to all the awesome mom's out there!  Most especially to my beautiful mother in Texas!  I wish I could be with her to give her a hug, but will have to settle for a phone call - maybe we can Skype this year! 

Love you bunches, Mom!

I know most will be treated to dinner out this Sunday, but after several bad Mom's Day dinners out...I stay home and cook for the family!  So don't be alarmed that my menu includes a meal at home Sunday!  It doesn't mean my family doesn't love me, because what's NOT to love??

Thankfully, Publix is awesome and has New York Strip Steaks on sale this week for $7.99/lb.  I realize $7.99/lb can add up, but it is a HUGE savings off the regular $11.99/lb price. Being the steak lover that I am - I will be treating myself this week!

After all, I deserve it.  Right?

My sweet daughter will be in Savannah at college for mom's day - it will be the first Mother's Day I've had to spend without the incredible person who has taught me all about being a mom (and I'm sure she would tell you that wasn't an easy job!).  I miss her so much, and I know I will be just a little sad on Sunday without her around, but when you look at the big picture it is just another day in the life, so no worries!  I feel so fortunate to have been able to travel to all of her competitions this year, and I am so proud of her and all of her accomplishments.  Love you Mads!

Menu

Thursday - Turkey Burgers and French Fries

Friday - Roasted Chicken Breasts with a garden salad (salad bags are BOGO Free this week).  Remember to use the bone-in and skin-on chicken breasts - it adds flavor and stays juicy.

Saturday - Tropical Pork Chops over rice. I have not made this recipe before, but it seems to have all the right stuff to be yummy, so I'm trying it while Publix has Boneless Pork Loin Chops on sale for $3.99/lb

Sunday - NY Strip Steaks, baked potato, and a garden salad (FYI -  Publix has Hallmark cards on BOGO Free sale this week!)

Monday - Leftover day

Tuesday - Publix Rotisserie Chicken with a garden salad.  The chicken is on sale this week for $5.99! Stop by Publix after work or sometime in the afternoon to pick this up, so it will be fresh and warm for dinner!

Wednesday - Madison's Shrimp Lasagna Rolls with a garden salad

Shopping List

Bakery

4 Burger Buns

Produce
Salad x2 bags (Fresh Express Salad is BOGO Free)

yellow onion x2

tomatos (for the turkey burgers, so buy as many as you think you'll need)

fresh parsley

garlic

Yukon Gold Potatoes

1 Bag of Fresh Baby Spinach

Canned Foods

1 can pineapple tidbits (or if you prefer buy a fresh pineapple and chop it up)

Dairy

Eggs

butter (Publix Sweet Cream butter is 2 for $5)

1 cup ricotta cheese
1 cup mozzarella, shredded

1/2 cup Parmesan Cheese, shaved or shredded

Spices

Brown Sugar

salt

garlic salt

pepper

onion salt

cayenne pepper

Extras

• 1/3 cup ketchup
• mustard
• mayo
• olive oil

• Vegetable oil
• Soy Sauce
• Cider Vinegar
• Pickles
• Italian bread crumbs

• White rice
  1 box of Lasagna Noodles
  • • 2 1/2 cups of your favorite spaghetti sauce

Meat

1 lb shrimp, peeled and deveined (I buy it already done)

1 pound ground turkey (On sale for $2.99/lb)

4 Chicken breasts with the bone-in/skin-on 

2 NY Strip Steaks (On sale for $7.99/lb - buy how many you need)

1 lb Boneless Pork Loin Chops (On sale for $3.99/lb)

Easy Homemade French Bread

Allrecipes French Baguettes

If you have a bread maker then go ahead and follow the directions as printed on the Allrecipes site

If you don't have a bread maker, don't feel left out!  Just keep on reading....

I realize  you might think I'm crazy to say this is easy, but believe me I have tried and tried to make good bread to no avail!  I figured it just wasn't in my wheelhouse and decided to stick with the frozen bread dough...UNTIL I found this recipe.  I don't use a breadmaker, and I still find it easy.  It turns out perfect every time!  Few ingredients, only 1 kneading for about 10 mins, and let rise a couple times.  Sorry to say, but you have to put some muscle into good homemade bread 
 it  IS worth the effort!

Ingredients

• 1 cup water
• 2 1/2 cups bread flour (I like the King Arthur Brand Bread Flour best)
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 1/2 teaspoons yeast
• 1 egg yolk
• 1 tablespoon water
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Combine the water, yeast, and sugar in a large bowl and let sit for bout 15 minutes.  The mixture should look frothy like in this picture...

DO NOT add the salt at this time or you will kill the yeast - that would be sad!

Now add the salt and flour and combine to form a dough...like so (mad rhyming skills haha)

Now it's time to take out some aggression!  Flour your work surface lightly and get some of that flour on your hands too!  Turn your dough out onto your work space and KNEAD. Knead for at least 10 minutes. Think of something (or someone) that frustrates you and take it all out on that dough!  The dough will be a little sticky at first, so keep adding flour as needed to the work surface and your hands, but don't overdo it!  Kneading will work out all that stickiness and aggression too! Multi-tasking - Love it!  If you have a stand mixer and a dough hook you can let that do all the kneading until no longer sticky.

Next place the dough in a buttered bowl and turn to coat the dough with the grease.  Cover and let rise for at least 30 mins or until doubled in size

More aggression?  No worries!  Now that the dough has doubled - give it a good punch!!

On a lightly floured surface, roll your dough into a 16x12 inch rectangle

No need to get a ruler out here!  Just eyeball it - close is good enough - no worries!

Cut dough in half, creating two 8x12 inch (approximately) rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper ends - and now you have 2 baguettes!

Place baguettes at least 3 inches apart on a greased cookie sheet (I prefer to use parchment paper, but buttering up the cookie sheet works well too). Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. 

Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.

Preheat oven to 375 degrees F (190 degrees C). 

Mix egg yolk with 1 tablespoon water; brush over tops of loaves.

Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

Slow Cooker Barbecue Ribs

Allrecipes Slow Cooker Barbecue Ribs

I changed this recipe just a little...

Instead of using Baby Back Ribs, I used Country Style Pork Ribs because there was a great sale on them this week at my local grocery store.  I have made this recipe with the Baby Back Ribs before and they were so so good!  Now I know they are also delicious with the less expensive Country Style Pork Ribs, so you pick....but whichever you choose be sure you make these ribs! They are so easy and so yummy, you won't be disappointed!

psst...I prefer the Country Style Pork Ribs - so flavorful!

This would be an awesome recipe for your Memorial Day celebration. Pair this with the Allrecipes Sweet Restaurant Slaw and some corn on the cob and you have a party!!

The Best ColeSlaw Ever

The Best ColeSlaw Ever is surprisingly simple to make and uses very few ingredients. It is sweet and tangy and pure coleslaw perfection!

Click here for more »

Cinco de Mayo: Lime Chicken Soft Tacos with Cilantro Lime Rice

The fifth of May, Cinco de Mayo in Spanish, commemorates the Mexican victory over the French at the battle of Puebla on May 5, 1862. The victory was an important step for Mexico in her fight for independence. Today in Mexico, and in communities across the United States, Cinco de Mayo brings celebrations, fiestas, and parades.

Click here for more »

May 3rd - May 9th

Great sales this week at Publix once again!  Most notable - the Boneless Skinless Chicken Breasts are Buy One Get One Free!  Lowest priced package is free!  How crazy is that??  Needless to say I have lots of chicken recipes going through my head right now!

**Shop on Friday, May 4th, and get some great samples during the Cinco De Mayo Tastivities**

Thursday - Braised Balsamic Chicken with a garden salad (also great with rice pilaf)

Friday -  Spaghetti & Meatballs with a garden salad

Cinco De Mayo Saturday - Lime Chicken Soft Tacos with Lime Cilantro Rice

Sunday - Chicken Cordon Bleu with Rice Pilaf

This Chicken Cordon Bleu recipe is amazing!  I had never made it in a skillet before until I found this recipe, and now I won't make it any other way! The wine sauce is oh so good! Probably should add some bread to the menu for dipping!

Rice Pilaf

Ingredients:

1 tbsp olive oil

1 tbsp butter

1.5 cups white rice - uncooked

a handful of slivered or sliced carrots (I usually buy them already slivered, but you can do your own with 1-2 carrots - however much you prefer)

1/4 cup chopped onion

a handful of frozen peas (however much you prefer)

3 cups chicken or vegetable broth (you can use 3 cups water with 2 tsps chicken base for more flavor)

1-2 tsps chopped fresh parsley
salt and pepper

Directions:

Heat olive oil and butter in large skillet over medium heat.  Add rice, carrots, peas and onion and stir until carrots begin to soften and rice is golden.  Pour in broth and and bring to a boil. Cover, reduce heat, and cook for 15-20 minutes until water is absorbed. Season with salt and pepper to taste and Sprinkle with chopped parsley. Enjoy!

Monday - Meatball Subs with Baked French Fries

Start the fries first and then assemble the sandwiches. Use leftover meatballs. Heat the meatballs. Cut french bread into sub rolls and slice open. Place 1-2 slices of cheese to cover the inside of the roll. Top cheese with meatballs and sauce. Wrap each sandwich in foil and then place in the oven for about 10 mins. Remove and enjoy!

Tuesday - Slow Cooker BBQ Ribs with Cole Slaw

Wednesday - Leftovers or Pizza night

Bakery

French Loaf (on sale for $1.99) for meatball subs - might want to wait and pick this up on Monday

Lunch Meat

6 slices ham

Produce
Salad x2 bags (Fresh Express Salad Kits are BOGO Free)

carrots (I usually buy them in a bag - slivered)

yellow onion x2

tomato

fresh parsley

fresh cilantro (on sale for .79/bundle)

fresh basil (this is for spag sauce - can used dried if you prefer)

fresh oregano (this is for spag sauce - can used dried if you prefer)

fresh thyme (this is for spag sauce - can used dried if you prefer)

limes x3 (on sale 3 for $1)

green onions

garlic

Shredded Lettuce (BOGO Free)

16 oz bag of Coleslaw Mix

Florida Red Potatoes (on sale 5lb bag $2.99)

Canned Foods

1 (14.5 oz) can diced tomatoes

1 (12 oz) can tomato paste

1 (28 oz) can tomato sauce
1 (28 oz) can diced tomatoes

Dairy

6 slices swiss cheese

8 slices mozzarella cheese

butter

1 cup heavy whipping cream

1/4 cup shredded Monterey Jack Cheese (Publix shredded 2 for $5)

2/3 cup Miracle Whip salad dressing

Milk

Eggs
Sour Cream (Breakstones is BOGO Free)

Spices

Sugar

Brown Sugar

All Purpose Flour

Paprika

Cornstarch

Chicken Bouillon Granules or Chicken Base

salt

garlic salt

pepper

poppy seeds (for the coleslaw - optional)

1 teaspoon dried basil 

• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• *Note - don't buy the dried spices if you are using fresh

Extras

• Balsamic vinegar
• White vinegar
• Red wine vinegar
• 2 cups ketchup

• Chili sauce
• Worcestershire sauce
• Hot sauce

• Olive oil
• Vegetable oil
• White rice (Uncle Ben's 5lb bag is BOGO Free)
  Spaghetti Noodles (Publix pasta on sale .89 12 or 16 oz box)
  3 cups chicken or vegetable broth (you can use 3 cups water with 2 tsps chicken base for more flavor)
  • Italian bread crumbs
  • 10 flour tortillas (Mission brand is BOGO Free)
  • salsa (Publix All Natural Salsa 16 oz is 3 for $5!)
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Meat

6 packages skinless, boneless chicken breast (BOGO Free)

• 2 lbs ground round (I like to use beef with 15% fat. Anything less is typically dry and lacks flavor) 
• 4 pounds pork shoulder country style ribs (on sale for $2.69/lb)

Frozen

• Frozen Peas
  
  
  Wine
  Dry white wine (I used Kenwood's Sauvignon Blanc and loved it for the cordon bleu recipe)

  
  

  
  
  
  
  
  
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Banana Cupcakes

My sweet mother-in-law always brings me lots of fruit whenever I host a dinner for the family, and she did not disappoint on our Easter gathering.  She showed up with bunches of beautiful fruit! I don't know what I was thinking when I bought a big bunch of bananas the day of our gathering - clearly I wasn't thinking!  I guess the mind goes first...  As you can imagine we had a houseful of bananas this Easter, and I'm not just talking about the fruit!  (just joking Myers' family - heehee)

Now, the way we go through bananas in this house you'd think I'm living with monkeys! (hmmm...that could explain a lot of things)  Anyhoo, having all those bananas wouldn't normally be a problem.  That particular week, however, we had plans to go out of town, and being the conservative that I am I did not want those bananas to go to waste.  I just knew I could find something yummy to create with them...... later, so I popped them in the freezer - peel and all!  

Today I dragged those bananas out and made the most delicious cupcakes!  I don't know if this is a fact, but somehow the bananas seem to have more flavor for baking after they've been in the freezer - maybe it's just my imagination, but it works for me!

Banana Cupcakes

1 box yellow cake mix

1/2 cup flour

3 ripe bananas

1 teaspoon baking soda

1/2 teaspoon lemon juice

3 eggs

1/3 cup oil

3/4 cup buttermilk

3/4 cup sour cream

1 tablespoon vanilla extract

Pre-heat oven to 350 degrees and line muffin pans with cupcake liners (24)

In a large bowl whisk eggs, oil, buttermilk, sour cream, and vanilla. Mash bananas and add to the egg mixture - stir to combine. Add cake mix and flour to the wet ingredients and stir just enough to combine. Fill liners about 2/3 full and bake for 18-20 minutes until the tops bounce back when lightly pressed. Remove from oven and let cool in pan about 10 mins - then remove from pans and cool on baking rack.

Icing

6 oz Cream Cheese, softened (don't use the light or fat free - go all out - it is icing afterall)

1/2 cup butter, softened 

2 teaspoons pure vanilla extract

2-3 cups powdered sugar

Beat butter and cream cheese until well combined - about 3 minutes. Add the vanilla, and then slowly add the sugar 1/2 cup at a time until desired consistency and taste.  If it gets too thick you can thin the icing by adding a little bit of milk until you reach a good consistency.

When the cupcakes are cooled, pipe the icing onto the cupcakes and decorate as you please.  Enjoy!

As you can see in the picture I also made some donut muffins (aka CrackCakes as they are known in my house)!  These little muffins don't last long around here - they really are addictive!

This recipe adapted from Easy Banana Cupcakes with Chocolate Ganache - be sure to browse yourcupofcake.com  for the most wonderful cupcake recipes of all flavors!