June 21st - June 27th

It was a great week having Madison home!  We made a bunch of stuff while she was here and took lots of pictures to share on the blog. I can't wait to get all those posts done and published!

She's off to work in Canada until the end of July!

Publix has summer vegetables on a really great sale this week along with Tilapia, Ground Round and Shrimp!  Have a great week!

Thursday - Roasted Chicken Breasts with Roasted Vegetable Orzo

Friday - Tilapia with Rice Pilaf

Saturday - Guacamole Cilantro Lime Cheeseburger with chips and fresh salsa (add fresh garlic to this salsa recipe and I am only using 3 serranos - that is plenty hot. Don't forget to remove the seeds before chopping!) For the guacamole I use 2 avocados, garlic and salt to taste, and 1/2 a lime. I mash it all together and put in the fridge for several hours or overnight. 
Sunday - Garlicky Pork Stir-Fry (see recipe below - it's another one of our faves!)
Monday - California Grilled Vege Sandwich and fries
Tuesday - Grilled Shrimp Tacos
Wednesday - Leftover night

Garlicky Pork Stir-Fry

Ingredients
2 lb pork loin cut into bite sized cubes
1/8 cup white wine vinegar
1/3 cup soy sauce
1.5 tablespoons sugar
1 tablespoon minced garlic
crushed red pepper flakes to taste - (I use about 1/8-1/4 teaspoon)
1 large onion cut into 2 inch pieces
1 large green bell pepper cut into 2 inch pieces
2 teaspoons vegetable oil
1/2 cup cornstarch


Directions
Place cubed pork into a ziploc bag with 1/2 cup cornstarch and shake to coat. Heat oil in a large skillet over mid-high heat. Add pork and stir-fry and brown on all sides (about 5 minutes) then add garlic and veges and stir fry until pork is cooked through - about 5 more minutes. Whisk together soy sauce, vinegar, pepper flakes and sugar and add to skillet. Stir-fry until veges are tender to your liking. (Pork should be cooked through at this time, but always check to make sure it is just slightly pink in the center of thickest piece). Serve over rice or noodles.


Shopping List


Bakery
2 (4-x6-inch) focaccia bread pieces, split horizontally
Hambuger buns (as many as you need for the burgers)


Produce
fresh parsley
cilantro
basil
garlic
6 yukon gold potatoes
green bell pepper
red bell pepper x2
red onion x2
yellow onion x2
jalepeno
3 serrano chiles
3 tomatoes
avocados x2
mango
zucchini
yellow squash
1 lb asparagus
1 lb portobello mushrooms sliced
bag of slivered carrots
1 (12 ounce) package DOLE® All Natural Southwest Salad Kit

4 limes 
2 lemons


Dairy
grated parmesan cheese
butter
monterey jack cheese - sliced (at least however many slices you need for burgers)
1/2 cup crumbled feta


Spices
chicken bouillon (at least 4 cubes) or chicken base
3 cups chicken broth (or chicken base with 3 cups water)
salt
pepper
garlic powder
chili powder
cumin
crushed red pepper flakes
corn starch


Extras
Premium Extra Virgin Olive Oil first cold press

vegetable oil

dry white wine (at least 1/4 cup)
16 oz package orzo pasta
white rice (at least 1.5 cups)
mayo (at least 1/4 cup)
8 inch flour tortillas (at least 6)
white wine vinegar
soy sauce
sugar


Frozen
bag of frozen peas


Meats
Tilapia Fillets x4 (or more as needed)
1 lb large shrimp - peeled and deveined
Bone-in Skin-on Chicken Breasts x4 (or more as needed)
1 lb ground round (for 4 hamburgers - purchase more as needed)
2 lbs pork loin

• • • • • • • 
              

June 14th - June 20th

This week my menu is based on what Madison is craving.  She is home for just a few more days until she leaves for Canada where she will spend most of her summer on a horse breeding farm.  I am going to miss her so much, but I know she is going to have a fabulous experience, so I am very excited for her!

This Sunday is also Father's Day. Thank goodness Publix understands how much dad's like steak! They have boneless Rib-eye Steaks on sale for $7.99/lb! That is a $5.00 per pound savings! Don is going to be spoiled on Father's Day with these steaks - I'm looking forward to them too!

Don't forget! For every $50 in groceries you spend this week, you can purchase a $50 gas card for just $40!  The coupon is in the weekly ad flyer, and you can pick those up when you enter the store. Usually the cashier will have the coupons on hand as well! I spent enough to purchase more than one, so the cashier supplied me with another coupon! Gotta LOVE Publix!!

Thursday - Madison is craving a burrito from Moe's, so we are going to indulge her tonight and pick up some burritos for dinner! Poor kid has been suffering through the college meal plan since she started last fall.  As a freshman living in the dorms, she was required to have the meal plan. The meal plan at SCAD is very expensive, so she didn't have the funds to eat out very often. She was a trooper and made the best of the cafeteria style food, so we are happy to spoil her a bit while she is home.

Friday - Baked Potato Grilled Cheese with Baked French Fries. I haven't tried this recipe yet. Madison found it - it sounds so good! I don't like the thought of using 2 pans to make a grilled cheese sandwich, so I plan to cook the bacon and use the bacon grease to cook the potatoes in the same pan! I will share our thoughts after we try it.  Let me know what you think if you give it a go.

Saturday - Jalepeno Popper Stuffed Chicken with a salad.  This is a new recipe for me as well.  My girl loves those jalepeno poppers, so this sounds like something that is right up her alley! Sadly, it also sounds really unhealthy, so I am going to pair it with a salad. I realize that doesn't help much, but it will make me feel just a teensy bit better about serving this.  I will report back on what we think about it and any changes I make.

Father's Day Sunday - Rib Eye Steaks, Garlic Mashed Potatoes, Sauteed Garlic Spinach. I make these steaks the same way I make a Porterhouse.  

Monday - Spinach & Artichoke Cheese Fondue with a salad.  We just love the Melting Pot's Spinach & Artichoke Cheese Fondue and wanted to try making it at home. This is another new recipe - so I'll post what we think! But honestly, how can you go wrong with cheese fondue?

Tuesday - Mango Chicken Bake This is another new recipe for me. I have some boneless, skinless chicken breasts in the freezer I need to use up and mangoes are on sale this week at Publix, so this works for me. It sounds great too!

Wednesday is a leftover night for us this week

Shopping List

Bakery

Sliced Italian Sandwich Bread or French Bread (whatever you prefer for the grilled cheese)

Produce

Garlic x2

onion

mango (on sale buy 10 for $10, but you can buy any amount at $1/each - you don't have to buy 10)

fresh cilantro

green onions

fresh ginger (enough for 1 tablespoon minced)

2 jalapeno peppers

Yukon Gold Potatoes

10 oz bag of Spinach

Salad Bags (Fresh Express are BOGO sale)

Dairy

Butter

1 (8 oz) cream cheese

1/2 cup shredded cheddar cheese

sour cream

cheddar cheese slices

2.5 oz Butterkase Cheese

2.5 oz Fontina Cheese

shaved parmesan cheese

Eggs

Canned items

Artichoke Hearts - chopped (at least 2 oz)

Spices

Red Curry Paste (1 teaspoon)

Chicken Broth

Vegetable Broth (3 oz) or you can use vegetable paste mixed with water

Tarragon Vinegar

Tabasco Sauce

Garlic Powder

Salt

Pepper

Sugar

All Purpose Flour (I like the White Lily Brand)

Extras

Olive Oil (look for the 1st cold pressed Extra Virgin Olive Oil - I like the Lucini brand)

Vegetable Oil

White Rice

Seasoned Bread Crumbs (at least 1 cup)

Meat

2-4 lbs of Rib Eye Steaks (on sale for $7.99/lb at Publix)

6 Chicken Thighs

4 Skinless, Boneless Chicken Breasts

Bacon (Publix bacon is on sale)

Extras I need

Watermelon

Grapes

Strawberries

Pineapple

sandwich bread x2

chocolate chips

angel food cake mix

milk

2 cups heavy cream

small buttermilk

Ice

Peanut Butter Sandwich Cookies

Photo courtesy of Madison Myers

Today is my father-in-law's birthday, so I wanted to make him a special treat. I learned he shares his birthday with a National Day of recognition! In addition to being my father-in-law's birthday, June 12th is also National Peanut Butter Cookie Day!  Who knew?  I sure didn't! But now that I do I will be sure to honor it every year by making my favorite Peanut Butter Cookies!

After all, It will be easy to remember!

Once again, I found this recipe on my favorite recipe site - Allrecipes.com. You can view the original recipe here.  I did not change the recipe too much, as it is perfect the way it is! However, this time around I did not have the quick cooking oats on hand, so I used regular oats and they turned out just fine! 

I really love these little sandwich cookies, and when I say little I mean it. The first time I made these - I made them sort of big because so many people really love those big cookies you get from bakeries - my daughter included! These cookies are so rich though, I recommend following the recipe to a 'T' and using a teaspoon to measure them. They turn out to be a perfect bite size piece of peanut buttery goodness! I prefer bite size cookies, so these are perfect as far as I'm concerned!

Happy Birthday, Dad! I hope it's great!

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup white sugar
• 1/2 cup packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup quick cooking oats (or regular oats)
• 3 tablespoons butter, softened
• 1 cup confectioners' sugar
• 1/2 cup smooth peanut butter
• 2 1/2 tablespoons heavy whipping cream

Directions

In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. I like to beat this for 3-5 minutes until it is well mixed and lighter in color

See how much lighter it became after mixing for about 5 minutes? Add egg and beat well.

In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir just until combined. 

Add oatmeal and stir - I like to stir this in by hand

Drop by teaspoons onto a parchment lined baking sheet (or greased baking sheet), and press each mound down with a fork (or a spoon) to form 1/4 inch thick cookies. The dough is pretty soft so making the fork marks can be challenging unless you put the dough in the freezer or the fridge to harden up a bit.  I've always found cookies taste better if you refrigerate the dough overnight, so if you can resist baking these for a day you'll have an easier time of making those fancy fork marks for which peanut butter cookies are famous. Notice mine don't have the pretty fork marks...I couldn't wait! But I did reserve 1/2 the dough and filling to make tomorrow, so I'll make fancy fork marks with THOSE cookies! 

Bake at 350 degrees F (175 degrees C) for 7-10 minutes, or until cookies are a light brown. (mine were perfect after just 7 minutes)

 To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Photo courtesy of Madison Myers

Photo courtesy of Madison Myers

You might also like Peanut Butter and Chocolate Bars by The Foodie Affair

Mini Coffee Cakes

Recipe inspired by: Allrecipes Mini Coffee Cakes

 I discovered this recipe last fall when I was searching for something to make for Madison's Equestrian Team. Don and I were traveling to GA to cheer them on, and I wanted to bring snacks for the team.  Because it was a new recipe, I made a test batch to see how they'd turn out.  Well, they ended up being the most wonderful little coffee cakes I have ever tasted! They are so light it is like eating air - only really yummy tasting air with cinnamon!  We gobbled the test batch up right away, so I made another test batch...just to be sure you know - don't want to feed the kids nasty muffins.  Again, we gobbled 'em up! I really should NEVER make these - they are too dangerous to have in the house, but I really wanted to share them here on the blog so I sacrificed just for you - I'm nice like that <<grin>>

Ingredients

• 1/3 cup butter, softened
• 1/4 cup sugar
• 1 egg
• 1 1/2 cups all-purpose flour
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 
  
• TOPPING:
• 1/2 cup packed brown sugar
• 1 tablespoon butter, softened
• 1/2 teaspoon ground cinnamon

Directions

In a mixing bowl, cream butter and sugar. I like to do this for several minutes to make sure it is mixed well - about 3-5 minutes

Beat in the egg 

combine flour, pudding mix, baking powder and salt; add to the creamed mixture alternately with milk. Beat until blended. The batter will be thick - sorry I forgot to get a photo of it - I guess I was just so excited about the muffins!

 Fill paper-lined muffin cups two-thirds full. 

Combine topping ingredients; 

sprinkle over batter. Bake at 375 degrees F for 20-25 minutes or until the tops bounce back when lightly pressed. Cool for 10 minutes; 

remove from pan to a wire rack and try not to eat them all at once!

By the way - the team LOVED them! They ate every last one!

Slow Cooked Chili

Chili in June? in Florida? Have I gone MAD?  I don't think so, but you never know... I decided to whip up some chili this week because my family LOVES it, and the sausage I use in the chili was on a great sale this week!  I did summerize it though - I reduced the chili powder by 1/2 so it wouldn't have near as much heat.  I think it turned out great - Don had 2 big bowls, and Madison is looking forward to having some when she gets back from TN!

Ingredients

• 1.5 to 2 pounds Mild Italian Sausage
• 2 (16 ounce) cans kidney beans, rinsed and drained
• 3 (14.5 ounce) cans diced tomatoes, undrained (I use the garlic, basil, & oregano)
• 2 (8 ounce) can tomato sauce (garlic, basil, & oregano)
• 2 medium onions, chopped
• 1 green pepper, chopped
• 5 cloves garlic, minced
• 1 tablespoon chili powder in warm weather. I use 2 tablespoons when it's cold out
• 2 teaspoons salt
• 1 teaspoon pepper
• Shredded Cheddar cheese
• Sour Cream

Direction

In a skillet, cook sausage over medium heat until no longer pink; drain.

 Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. 

I like to use a slow cooker liner to make clean up a snap!

Garnish individual servings with sour cream and cheese if desired.

Recipe inspired by: Slow Cooked Chili

Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze

Here it is! My favorite recipe! This is so yummy I make it anytime Pork Tenderloin is on sale.  I also make it when we have company, as it is quick, easy, and looks great too!

Ingredients

• 2 (1 pound) pork tenderloins, trimmed
•  
• Spice Rub:
• 1 tablespoon chili powder
• 1 tablespoon minced fresh garlic (you can sub in 1 tbsp of garlic powder if you prefer)
• 1/2 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
•  
• Glaze:
• 1 1/2 cups apricot preserves
• 1/2 cup barbecue sauce (I use Sweet Baby Ray's Sweet and Spicy)
• 1 teaspoon fresh grated ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon hot sauce
• 1 tablespoon chopped cilantro
• 1/2 lime, juiced (taste and if more is needed juice the other 1/2 -I usually prefer just 1/2)

Directions

Place chili powder, garlic, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Wrap tenderloins in saran wrap and refrigerate overnight

Prior to cooking tenderloins, melt apricot preserves in a microwave by using a microwave safe bowl and heating on high for 30 seconds at a time until melted.  Stir in remaining glaze ingredients. Reserve 1/2 the glaze to use during cooking, and place the other half in a serving bowl and hold for service.

Pre-heat oven to 425 degrees. Sear the tenderloins over med-high heat - get a good sear on each side of the tenderloins. Be sure to use an oven safe skillet!

Once seared nicely, brush the top of the tenderloins with half of the reserved glaze

Place the pan in the pre-heated oven (be sure it is oven safe) and cook for 10 minutes;

After 10 minutes, remove from the oven and check temperature with an instant read thermometer

Turn tenderloins over and brush with remaining glaze. Place pan back in oven for another 7-10 minutes until temp reaches 140 degrees.   

Let rest for 10 minutes

Slice

Serve with the reserved sauce and enjoy...

I typically serve this with a salad when I make it just for us, but when I make it for company I whip up some garlic mashed potatoes with some sauteed spinach - yummmmm

This can also be cooked on the grill. Pre-heat grill to med-high heat and cook tenderloins for 5 mins on all sides for a total of 15 minutes or until temp reaches 140 degrees.  Brush with glaze on both sides during the last 5 minutes of grilling. Let rest for 10 minutes; slice and enjoy!

Recipe adapted from Allrecipes Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze