Menu Plan Monday

We’ll all be at home this week and we have our first Christmas of the year on Saturday. I really can’t believe it’s already Christmas!

Here’s what’s on the menu this week:

• Murphy’s Hot Hamburger; Potato spears; Greens
• Mexican casserole; Salad
• Hamburger patties in mushroom gravy; Brown rice; Greens
• Drip beef sandwiches; fried okra

I feel like I’ve been in a culinary rut, so I’ve decided to use recipes I received as wedding shower gifts. I’ll use one new recipe every week until I’ve used them all. There are really only five or so that I haven’t tried yet, but this will be a good push to try something new!

The new recipes this week are the Mexican casserole (shower) and Drip beef sandwiches (who else, The Pioneer Woman!). I’m really looking forward to those sandwiches!

Have a great week!

Menu Plan Monday

It’s been awhile since I’ve written out a full week’s worth of meals. While we’ve been getting by with my lack of planning, I feel much better now that my week is a little more planned out!

Here’s what’s on the menu this week:

• Sirloin Steak, grilled; Sweet Potato Spears; Greens from the garden (if there are any…)
• Hawaiian Baked Chicken (a recipe from my Taste of Home cookbook); Rice; Frozen green beans
• Loco Moco; Rice; Egg; Fried Okra
• Chicken Fried Steak; Mashed Potatoes; Gravy; Corn; Salad
• Murphy’s Hot Hamburger; Potato spears; Some green vegetable to be determined later.

I know I need to post more often, but we have been crazy busy with work and trying to finish up some remodel projects. So, I’ll make no promises for now!!

Have a great week!

Family Pictures

We have so few family pictures, that a couple of weekends ago, when we were getting together at Aunt Barbara’s, I rounded up my hoodlums and took some pictures.

None of these made the cut, but there are a couple I’m holding close to the vest that are in contention for the Christmas card. Didn’t want to spoil it!!

This one is cute with Elizabeth leaning on Travis, but the exposure of the sky was just too bright and I’m not good enough in Photoshop to fix it!

Aunt Barbara also wanted a picture with Elizabeth, but she didn’t cooperate quite so well! Most of them are just cute and funny to look at. We’re going to try again this weekend when we get together for Thanksgiving.

They were fed up with pictures and Elizabeth wanted that candy that she was promised if she sat still!

Oh, the joys of photographing a child who would rather play!!

Vodka Lemonade with Basil Syrup

Putting basil in a vodka lemonade made me a little wary, but after reading the recipe, I decided to give it the ‘ole college try! I’m so glad I did! I went light on the basil…and the flavor was plenty strong for me!

Let’s get started with the basil syrup.

You’ll need:

• 1 1/2 cups water
• 1 1/2 cups sugar
• 2-3 sprigs basil

Pour the sugar and water into a pot.

Throw in a couple of sprigs of basil, turn on the heat and bring to a boil, stirring to dissolve the sugar.

Simmer for a few minutes to really infuse the basil flavor.

Cool slightly and then stash in the fridge until completely cool.

Meanwhile, start squeezing some lemons! I didn’t have quite enough lemon juice, so I added water to get 1 1/2 cups. To boost the lemon flavor, I zested one of the lemons and added the zest the the juice to sit for awhile.

Now for the good stuff! You’ll need the basil syrup, 2 cups vodka, 1 1/2 cups lemon juice, a couple more sprigs of fresh basil.

Use a strainer when you pour the liquids into the pitcher. I don’t like to have “pulp” in my drinks!

Pour in the basil sugar syrup.

And the lemon juice.

Measure out 2 cups of vodka…

And add vodka to your shopping list!

Ooo, looking tasty!

Add the vodka.

Stir in the sprigs of basil.

And serve over ice, garnished with another small sprig of basil. This may seem like a lot of basil, but it’s really not. It’s a pretty mild flavor.

Make this drink while it’s still warm outside…and before your basil freezes!

Egg Salad with Bacon & Basil

One of our favorite light lunches is egg salad with bacon and basil. Yummy! I saw this recipe last summer in Better Homes & Gardens magazine and decided to try it out.

You’ll need eggs, bacon, basil, bread (any will do, I had Kaiser rolls on hand, but we’ve used regular ole sandwich bread, too), and your favorite fixings for egg salad. I use salt, pepper, dill relish, mayo or miracle whip, and mustard.

You can adjust the amounts of everything to make as much salad as you’d like.

Hard boil the eggs. I’m good at the boiling, the peeling…not so much! Luckily they’re not being deviled!

Fry up some bacon! Fry it however you like, but I cut mine into about 1” pieces. I’m not very good at frying an entire slice of bacon at once, so this works for me. I have perfect bacon nearly every time.

Mmm…smells good!

When the bacon has cooked, take it out and let it drain on a paper towel.

Peel the eggs and chop them up. I like to use a fork for this and it works really well.

Add whatever you like to make your egg salad yummy.

Slice your rolls and toast them. (We tried one roll not toasted, but it “squishes” too much and all of the salad falls out. You really need the bread hold up.

After your rolls have toasted, load them up with egg salad.

And a healthy portion of bacon.

Last, add some fresh basil. I like the basil to completely cover my egg salad and bacon.

Travis likes to go light on the basil.

Serve it up! This is great with some salty chips!

Every time we eat this sandwich, we both say how good it is and that it just “hits the spot”. A nice light lunch for when you don’t want to be too miserable after you eat!

Cupcake Apron

Here are a few pictures of Elizabeth to help move your Wednesday along!

Elizabeth, Alex & Zach playing before bedtime. They all had a blast playing and swimming together! Lucky me, they all had pretty smiles for this quick picture!

Elizabeth loves wearing her cupcake apron from Aunt Kate! We haven’t done much actual cooking in it though…it’s still so nice and clean!

Ah, yes…if only “playing” house and ironing were as much fun as she makes it look! We can’t do our housework without our apron on! I’m not sure what she’s doing with the comb on the blanket, I think it was just nearby at her vanity.

It hasn’t rained here now for 2 days, woo hoo! Maybe things will dry up a bit so we can mow our jungle! Hope y’all have a great rest of the week!

Spanish Rice

Spanish rice is one of my go-to side dishes when we’re having Mexican food. The stuff in the pouch is great for when you don’t have a lot of time to prepare a meal, but when I do have time (and especially when I’ve done my menu plan!) this is the Spanish rice I turn to. Lots of great flavor and plenty of leftovers!

You’ll need: white rice, canola oil (veg will do, too), yellow onion, bell pepper, garlic, tomato puree, salt, chicken broth, frozen peas.

Add the oil to a large skillet. I use my 12” skillet for a whole batch. Turn the heat to medium high and then add the rice. Stir to coat all of the rice in the oil.

Sauté the rice until it turns a golden brown color. This will take 10-15 minutes.

Keep sautéing until the rice is nice and brown. I went the entire 15 minutes. Stir frequently! In the last 5 minutes, I stir constantly. Just keep the rice moving some so it doesn’t burn the grains on the bottom.

Chop the onion and bell pepper into large 1” pieces. Add them to the rice and sauté for another 5-10 minutes until  the vegetables are nice and tender.

Add the minced garlic and sauté for 2-3 minutes. Then add the salt, chicken broth and tomato puree.

Stir until combined and bring to a boil.

Boil, stirring constantly, for 2 minutes.

After 2 minutes, put the lid on and turn the heat down to a simmer. Simmer for 20 minutes.

After 20 minutes, turn off the heat, add the frozen peas, stir them in and put the lid on for an additional 5 minutes.

After 5 minutes, remove the lid, give the rice another quick stir and serve!

Gorgeous!

Serve next to your favorite Mexican dish…we were having tacos that night. This rice would be really good if you were making “Freebirds” Burritos, too! Hmm…now I have a craving!

Oh, well! Here’s the full recipe!

Spanish Rice

• 2 cups long grain white rice
• 1/4 cup canola oil
• 1 yellow onion, chopped into 1” pieces
• 1 bell pepper, any color, chopped into 1” pieces
• 3 cloves garlic, minced (or 3 heaping teaspoons of garlic powder")
• 3/4 cup tomato puree
• 2 teaspoons salt
• 2 3/4 cups chicken broth
• 3/4 cup frozen peas

Add the oil to a 12” skillet and put the heat on medium high. Add the rice and sauté until golden brown, between 10-15 minutes. Add the onion and bell pepper and continue sautéing for another 5-10 minutes, until the vegetables are soft.

Add the minced garlic and sauté for 2-3 more minutes. Add the tomato puree, chicken broth, and salt, turn the heat up and bring to a full boil, stirring constantly. Continue to boil for 2 minutes, still stirring!

Reduce the heat to low, cover and simmer for 20 minutes. After 20 minutes, turn off the heat, add the frozen peas, stir them into the rice, cover again for an additional 5 minutes.

After 5 minutes, give the rice another quick stir and serve!

*This recipe makes a ton of rice! I usually cut the recipe in half when I’m making it for us. Seriously, this recipe makes about 9 cups of “finished” rice!

Enjoy!