Category Archives: Thursday/Friday Recipe Exchange
It’s almost Super Bowl Sunday, when you sit down to stuff your face with favorite snack foods, drink beer and watch the Super Bowl Commercials. I think there is some football in there somewhere.
It seems to have become a tradition to repost these recipes, some of my favorites. I’ve added JeffreyW’s Hot Wings to the group. Click here for his deep fried wings (pictured above) and Bleu Cheese Dip. For all his Hot Wing variations, click here.
You can’t go wrong with nachos – easy and easy to pile high with your favorites ingredients.
Here’s a kinda healthy version: Black Bean and Corn Nachos, recipe here.
For something a little different, Buffalo Chicken Dip recipe is here.
Now it’s your turn, what are you planning on making this Sunday and more importantly what beer are you serving? Do you make chicken wings or buy them from a favorite place? Most importantly, Broncos or Panthers?
Tonight’s featured recipes – one traditional, one a bit more creative:
Quick and Easy Chili
- 1 lb ground beef
- 3-5 Jalapenos finely chopped (depending on heat)
- 1/2 green pepper chopped
- 1/2 sweet onion chopped
- 2 cloves of garlic crushed and chopped
- Lg. can V8 Juice
- 2 cans kidney beans drained and rinsed
- 1 can Original Ro-Tel
- 2 Tbsp chili powder
- 1 Tsp cumin
- 1/2 Tsp salt
- 1/2 tsp ground black pepper
- 1 tsp paprika
Brown ground beef and drain. Saute jalapenos, green pepper, onion and garlic. In large pot combine all ingredients bring to boil. Lower heat and simmer, covered for at least 30 minutes.
In my house we serve chili with fritos and shredded cheddar, layered in a bowl – fritos, chili, cheese and more fritos.
Slow Cooker instructions: Following instructions above, add everything to slow cooker, cook on high for 15 minutes, reduce heat to low and let simmer for 6 to 8 hours.
Also, if you are serving at a party, you can cook in large pot above for 30 minutes and then transfer to slow cooker on low or warm to keep it hot during the festivities.
Looking for a little more kicked up chili? Check out JeffreyW’s Chorizo Chili here.
And my favorites to take to a party:
Basic Tortilla Pinwheels
- 1 (8 ounce) package whipped cream cheese
- 10 (10 inch) flour tortillas
- 1/2 cup green onions, chopped
- 1/4 cup black olives, chopped (optional)
- 3/4 cup chopped ham slices
You spread the ingredients on the tortillas, roll them up and slice them into 1 inch pinwheels. Couldn’t get much easier.
So how do we add some dazzle? Flavored tortillas and a variety of fillings.
Here are some ideas I had:
Jalapeño & Cilantro Tortillas and Black Bean Tortillas
- Cream Cheese
- Pickled jalapenos
- Sliced green chilies
- Black olives
- Shredded cheddar cheese
Roasted Red Pepper Tortillas and Sun-dried Tomato & Basil Tortillas
- Cream cheese mixed with crushed roasted garlic
- Grated Parmesan
What will you be doing during the big game? Have any fun snack recipes to share? Don’t be shy, I’m always looking for something new and unusual.
I will have a Bixby/Scout update this weekend! And I have the makings for a post on how to overcome the winter cooking blues (when I really need to have some lighter, fresher dinner ingredients about this time of year). Until then…
JeffreyW linked to this recipe originally. When I went to make it, I adapted it to what I had on hand.
- 1 tbsp butter
- 1 stalk celery, rough chopped
- 1 small carrot, rough chopped
- 1/2 onion, rough chopped
- 2 cloves garlic, rough chopped
- 1/2 cup crushed tomatoes
- 1 tbsp soy sauce
- 1-1/2 lb 80/20 ground beef
- 1/2 lb Italian sausage (pork or ground beef can be substituted)
- 1/2 cup rolled oats (not quick oats)
- 2 eggs
- 1/2 tsp salt and 1/2 tsp pepper
- 3/4 cup ketchup
- 1/4 cup packed light brown sugar
- 1/2 cup cider vinegar
- 1/2 teaspoon black pepper
In a skillet, melt butter and saute celery, carrots, onion and garlic until soft. Remove from heat and cool slightly. In a blender, add crushed tomatoes, soy sauce and chopped vegetables. Blend until smooth.
In a bowl, combine oats, beef, sausage, vegetable mixture, spices and eggs, and mix until well combined. You’re probably going to have to use your hands to get it done properly. I don’t have an issue with that, but if you do, kitchen latex-free disposable gloves are a lifesaver (I use them for chopping chiles and such).
You want this to be somewhat firm, but it’s not going to stand up on its own (that would lead to dry meatloaf)
Cover a baking sheet with foil and then top with a sheet of parchment paper. In a loaf pan, form the loaf, tap it on the counter to remove any air pockets. Refrigerate until oven preheats to 350 degrees F. Next put the parchment paper over the top, then place the baking sheet over the top and invert everything. Place in the oven and bake for 30 minutes.
Remove from the oven and gently remove the loaf pan. It helps to use a thin spatula. Put the meatloaf back in the oven and bake uncovered until the internal temperature reaches 140 degrees F. About 40 minutes.
While it’s baking, whisk together the glaze ingredients in a saucepan and bring to a low boil, stirring constantly until it has thickened.
Remove the meatloaf from the oven, turn heat up to 450 degrees F, baste the meatloaf with the glaze, return to the oven and bake for 3 minutes, glaze again, bake for an additional 3 minutes. Then a third time and remove from the oven when the glaze is bubbly and brown. Remove from the oven and let rest for 15 minutes so that you can cut it evenly.
The vegetable mixture really gives this meatloaf a silky texture and it is full of flavor.
I think serving it with mashed potatoes should be mandatory. YMMV.
Another week has flown by. This week’s menus include some of my favorites.
Monday, Cream of Potato Cheese Soup, always perfect on a chilly fall day.
Potato Soup Photo by JeffreyW
Wednesday features Pan-Fried Catfish and Buttered Potatoes. You can find all the menus here: October Menus 2
Thursday is a German Pocket Burgers and Apple Strudel. And Friday will have the kids licking their fingers with Buffalo Chicken Legs, a healthy alternative to deep fried buffalo chicken.
Complete shopping lists are here: October Weekly Shopping List 2 A reminder that the menus and shopping lists are color coordinated. You can easily disregard any item you won’t need.
Tonight’s bonus recipe is Garlic Biscuits Which you can find here.(perfect with potato cheese soup).
That’s it for this week. Have a great weekend! – TaMara
JeffreyW makes a yummy pot roast
I’ve been running to keep up with things and it looks like that is going to continue until the holidays, but I want to try and continue with the weekly menus. Here is the first of our October’s menus. I will do my best to keep this up…
Monday is my favorite Taco Salad and Tuesday is a super easy Creamy Chicken.
Full menus are here: October Menus 1
Wednesday features a Slow-Cooker Pot Roast and a sweet Ice Cream Delight for dessert.
JeffreyW makes Gumbo
Finally, Thursday is an easy Gumbo and Creole Salad and Friday is kid favorite Chili-Mac.
The week’s shopping list can be found here: October Weekly Shopping List 1 Remember it’s color-coordinated so you can eliminate any items from recipes you aren’t using.
In honor of Friday the 13th, this week’s bonus recipe is Bewitched Roasted Squash and Apple Soup, click here.
That’s it for this week.
This is a little late, but I suppose better late than never. I’ve been crazy with work and glued to hurricane coverage, as I have Florida family (and friends).
Since we are moving into cooler weather, I’m bringing the meals in from the grill and into the kitchen. Although we do have a Grilled Steak on Monday – it’s in a soy/wine marinade that I love because you can use an inexpensive cut of beef and still get a great steak out of it.
One of my favorite meals, Red Beans and Rice, heads up Wednesday’s menu. And Friday is a slow-cooker BBQ Beef on Kaiser Rolls.
All the PDF menus can be found here: September Week 2 Menus
The color-coded weekly shopping list is here: September Week 2 Shopping List The color coding allows you to eliminate any ingredients you won’t need if you skip a recipe.
Tonight’s bonus recipe is Creole Vegetables and Black Beans, which can be found here.
If you any questions, hit the comments and I’ll try and get you an answer. Have a great week!
If it’s a pizza photo, it has to be JeffreyW’s.
Fall is not quite here, so the menus still include grilling favorites. Monday is Fruit Juice Marinated Chicken on the grill. Tuesday is Pasta Rustica and Garlic Cheesy Bread.
For all of the PDF menus, click here: September Week One Menus
Thursday is Spicy Beef and Broccoli and Friday is a fun Kid’s Menu of fun and easy pizzas.
Complete shopping lists are here: September Week One Shopping List
Tonight’s bonus recipe is Blueberry Coffeecake, found here .
If you have any questions about any of the recipes, let me know in the comments.
JeffreyW’s yummy zucchini and summer squash
A little delayed this weekend. No real excuse, except life, as usual, was a little hectic. Today I went for my first ride in at least a year. Had to test out my bike after the crew that was here to replace my furnace and add energy upgrades, also fixed my bike. Loved those guys.
When I got home, I was startled to find a hawk sitting peacefully in my driveway, awaiting my return. I believe he was a young Cooper’s hawk.
For this week, we are raiding the garden – Zucchini and Summer Squash Saute featured along with a Family BLT on Monday.
One of JeffreyW’s many BLT photos. Now I’m hungry.
You can find all the menus and recipes here: July Menus Week Three
At least someone has fresh tomatoes…mine are a long way from JeffreyW’s crop.
Click here for the PDF of the shopping lists, July Week Three Shopping List. Reminder that they are color-coordinated and you can easily cross out ingredients you won’t be using.
Technically this is my BBQ pulled pork sandwich, but you get the idea.
Friday’s menu features Slowcooker Shredded BBQ Chicken Sandwiches, perfect for those hot mid-summer days when you don’t even want to fire up the grill.
I’ll be out of town next weekend, so next’s recipes could be delayed. I’m a little nervous – first time with the new pet sitter. She seems great and has had Great Danes herself. But I never know if Bixby is going to be a big lovebug or decide to throw his weight around. And fingers crossed Bailey doesn’t decide to eat any more furniture. Crazy dogs.
JeffreyW is the pizza king.
I’ve been busy in the yard today, so this will be short and sweet. For the menus, click here: July Week Two Menus
Tuesday features Adobo Sirloin and Garlic Roasted potatoes.
JeffreyW grills up some garlic potato wedges and steak.
Wednesday serves up a sweet Oatmeal Apple Cookie, along with an easy Tuna Macaroni Salad.
And Friday offers up two quick pizza dough recipes for a family night of Fresh Pizza built with your favorite toppings.
Shopping list is here: July Week Two Shopping List and remember it’s color coordinated so you can easily skip ingredients from the recipes you’re not using.
As always, you can substitute ingredients to suit your own tastes – skip the tuna in the macaroni salad and add a variety of fresh garden vegetables for a quick and easy vegetarian dinner. Choose your favorite cut of steak or bone-in chicken instead of boneless breasts and substitute favorite vegetables for any of the suggested ones.
And finally, a bonus recipe, since peaches are starting to show up at the local farm stands:
Spicy Peach Dressing
- 2 large peaches, peeled, pitted and quartered
- 1/2 cup red wine vinegar
- 2 tablespoons chopped cilantro
- salt and pepper to taste
- 1 jalapeño or other hot pepper, halved and seeded
- 1/2 cup olive oil
Purée all of the ingredients, except oil, in a blender or food processor until smooth. Continue to blend, on low, while adding oil slowly. Mix until well blended. Refrigerate.
Spinach Chicken Salad
- 3 boneless, skinless chicken breast halves
- 1/2 small sweet yellow onion, thinly sliced
- 1 lb cleaned baby spinach leaves
- 1 cup chopped, toasted walnuts
- 1 peach, peeled, pitted and thinly sliced
- 3 ounces crumbled bleu cheese or chevre
Place the chicken in a plastic zipper bag with ½ cup of dressing. Marinate 2 hours in refrigerator. Remove chicken, discard marinade and grill until cooked through (170 degrees at center).
Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.
Serving: 4 to 6
Enjoy! – TaMara
JeffreyW makes dill potato salad
I didn’t forget as July began that we needed the first of the month’s menus. But last week my house (and thus my office) was chaotic. I had many, many worker bees doing major energy upgrades, including installing a high efficiency furnace and conditioning the crawl space. The net result so far is my house has been about 10 degrees cooler on the hottest day.
Needless to say, I did not get a lot of work done, so Friday and Saturday were spent catching up. Today I was able to get to the menus.
Tuesday being 4th of July, the recipes are picnic ready and can easily be doubled for a big group. Including a traditional Potato Salad.
Click here for all the menus and recipes: July Week One Menu
JeffreyW’s tasty looking marinated pork chops
I’m counting on a heatwave so the rest of the week is grilling and cold salads. Monday features Marinated Pork Chops and Grilled Pineapple.
Complete shopping lists are here: July Week One Shopping List. Remember they are color coordinated, so it’s easy to eliminate any items if you are skipping a recipe.
The week finishes out with Fajita Steak Salad and Grilled Asparagus. If you grill the steak the night before (to serve cold), you can broil the asparagus instead of grilling it.
Photo from JeffreyW, of course 😉
That’s it for this week’s menus. Later today I’ll try and put together a collection of our July 4th recipes we’ve posted over the years.
All this week’s photos are from JeffreyW’s library
This week, at the bottom of the menus is a list of substitutions and ideas, save that for future weeks.
As we finish up June, there are more grilling recipes and a couple of quick and simple meals for those busy days when being in the kitchen needs to be kept to the minimum.
Here are June’s menus and recipes: June Week Four Menu (click for printable PDF)
Monday features Chicken Carbonara. Along with a Sautéed Mushroom Salad
Thursday, Toasted Tuna Sandwiches are paired with a tasty chilled Wild Rice Salad, that can be prepared ahead of time for an easy dinner.
And Friday’s Kid Friendly recipes include Quesadillas and a sweet summer salad.
Click here for the shopping lists: June Week Four Shopping List. Remember they are color coordinated to the menus, so easy to eliminate any ingredients when you skip a recipe. (You skipped a recipe?!? 🙂 )
What’s on your menu this week? Let me know in the comments if you have a question about any of the meals.