Monday
Dinner:
Frozen pizza? Something easy?- What time do we get in?
Tuesday
Breakfast
Hootenannies
Sausage
Fresh Oranges
Steamed milk or hot chocolate
Lunch
BLT's w/ avocado or loaded sandwiches with everything from peppercini's to sprouts with Kneader's sauce?
chips
mini carrots
Dinner
Creamy vegetable soup in soup bowls
Treat for the evening
caramel corn drizzled with white chocolate and brown chocolate from Jamie Cooks it Up
Wednesday
Breakfast:
Crepe Bar
Lunch: Cheese Quesdillas with avacadoes and fresh salsa or nachos with cheese
Dinner:
This is the day the men are on their own. I propose the men make Paninis again (if we do quesadillas for lunch on this day and then have the men make Pakistani's (spell check suggested it) for dinner then we could do them for lunch on Thursday. I think this will give us a little variety so we are not eating sandwiches 2x in one day or Mexican food 2x in one day.)
Thursday
Breakfast
Cold cereal (Men on their own)
Lunch
Panini's
Dinner:
Cafe Rio Salads? We could buy the rice, beans, and metal containers from Costa Vida in Provo to make it easier and then make the meat, dressing, and tortillas at the cabin. Let's buy those uncooked tortillas to make it even easier. - What time do we get back from Provo?
Friday
Breakfast
Ebelskivers
Lunch:
Leftovers. There's bound to be leftovers
Dinner:
Noquis (John-directed)
with John's sauce (Who's willing to get their hands dirty?)
Saturday
Breakfast:
Cold Cereal and smoothies
Lunch: Butternut Squash Risotto and a salad? When are we leaving
Dinner: Are we having our New's Year Eve party at Fish Lake? Should I (Em) bring more floating lanterns?
General Food needed:
Cinnamon rolls
Kettle corn (I'll bring my popper and the supplies) yum!
Soda?
Monday, November 7, 2011
Wednesday, October 12, 2011
Holy Saffron Risotto with Butternut Squash
Ingredients
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan cheese
Directions
Preheat the oven to 400 degrees.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan cheese
Directions
Preheat the oven to 400 degrees.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.
Tuesday, September 6, 2011
Cilantro Pork Tacos
This is a recipe from (who else?) my friend, Sara. It's a great one to have for company because it makes a lot, and with the meat in the crockpot and the dressing waiting in the fridge, you can come back from an expedition of some kind and have dinner on the table in less than 15 minutes.
Cilantro Pork Tacos
corn tortillas
Sweet Pork (recipe below)
Cilantro Slaw (recipe below)
2 lg. cans black beans, warmed (optional, but I'm just learning to like beans, and this is a great way to have them)
8 oz. cheddar or pepperjack cheese, grated (optional--I like it better without cheese, but my kids like it with the cheese)
Warm the tortillas on a large griddle. Have each person compose their own taco from the ingredients.
Sweet Pork
4-5 lb. pork roast (I used boneless loin, because I like how lean it is, but you can use anything)
1 19-oz. can enchilada sauce (mild, medium, or green, whatever you fancy)
1 20-oz. bottle Dr. Pepper (I've tasted it with Dr. P, and it's good, but I have used a 12-oz. can of Sprite or 1 cup of orange juice, both to good effect. You just need something with acid and sugar to tenderize the meat.)
2 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1 tsp. garlic powder
1-1/2 cup brown sugar
1/2 onion, chopped
1/4 cup fresh cilantro, chopped
Combine everything in the crockpot and cook. I split it between two little crockpots and it's done on high in 2-3 hours or low for about 6 hours. Remove the pork, shred it, and add it back into the sauce.
Cilantro Slaw
1 package coleslaw shreds (or shred your own head of cabbage)
1 cup mayonnaise
1 cup fresh cilantro
3 cloves fresh garlic
1/4 tsp. cayenne pepper
1/2 tsp. salt
2 tbsp. lime juice (I used the juice of 2 limes)
1/2 tsp. cumin
Put all ingredients except the cabbage in the blender and blend until smooth. Store in the refrigerator until just before dinnertime. Put cabbage in a big bowl and add enough dressing to make everything moist and delicious.
Cilantro Pork Tacos
corn tortillas
Sweet Pork (recipe below)
Cilantro Slaw (recipe below)
2 lg. cans black beans, warmed (optional, but I'm just learning to like beans, and this is a great way to have them)
8 oz. cheddar or pepperjack cheese, grated (optional--I like it better without cheese, but my kids like it with the cheese)
Warm the tortillas on a large griddle. Have each person compose their own taco from the ingredients.
Sweet Pork
4-5 lb. pork roast (I used boneless loin, because I like how lean it is, but you can use anything)
1 19-oz. can enchilada sauce (mild, medium, or green, whatever you fancy)
1 20-oz. bottle Dr. Pepper (I've tasted it with Dr. P, and it's good, but I have used a 12-oz. can of Sprite or 1 cup of orange juice, both to good effect. You just need something with acid and sugar to tenderize the meat.)
2 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1 tsp. garlic powder
1-1/2 cup brown sugar
1/2 onion, chopped
1/4 cup fresh cilantro, chopped
Combine everything in the crockpot and cook. I split it between two little crockpots and it's done on high in 2-3 hours or low for about 6 hours. Remove the pork, shred it, and add it back into the sauce.
Cilantro Slaw
1 package coleslaw shreds (or shred your own head of cabbage)
1 cup mayonnaise
1 cup fresh cilantro
3 cloves fresh garlic
1/4 tsp. cayenne pepper
1/2 tsp. salt
2 tbsp. lime juice (I used the juice of 2 limes)
1/2 tsp. cumin
Put all ingredients except the cabbage in the blender and blend until smooth. Store in the refrigerator until just before dinnertime. Put cabbage in a big bowl and add enough dressing to make everything moist and delicious.
Tuesday, August 30, 2011
Apple Nachos
Apple Nachos
6-7 apples (I did half granny smith, half gala)
1/3 bag caramel bits
2 tbsp. peanut butter
2 tbsp. water
1/4 cup white chocolate chips
2 tbsp. mini chocolate chips
Slice the apples crosswise. Use small circle cookie cutters to cut out the core portion of each slice. Arrange slices on a platter. Melt caramel with peanut butter and water. Drizzle over apple slices. Melt white chocolate chips in microwave and drizzle on top of caramel. Sprinkle with mini chocolate chips. Chill in fridge until everything is set up. Delicious!
Wednesday, August 17, 2011
Two delicious new recipes
This last week, my Bountiful Baskets subscription overwhelmed me with produce, so I've been trying some new recipes. Both were AMAZINGLY delicious, so I'm passing them along.
#1 Caprese Flatbread Sandwiches (from here) That site has too many pictures for me to copy and paste the recipe.
#2 Peaches and Cream Pie (from here) I used a premade graham cracker crust because I'm lazy like that, and it was still absolutely fabulous. (I didn't use almond extract, just vanilla. I think the cooked peach filling would be even better with a teeny bit of lemon juice in it, but I didn't have any to add.)
3 T. cornstarch
1/2 c. water
2 T. butter
1/2 tsp. almond extract
1/2 tsp. almond extract
1/2 tsp. vanilla
1 c. cream (I use heavy whipping cream and I whip it up with my Kitchenaid)
#1 Caprese Flatbread Sandwiches (from here) That site has too many pictures for me to copy and paste the recipe.
#2 Peaches and Cream Pie (from here) I used a premade graham cracker crust because I'm lazy like that, and it was still absolutely fabulous. (I didn't use almond extract, just vanilla. I think the cooked peach filling would be even better with a teeny bit of lemon juice in it, but I didn't have any to add.)
Fresh Peaches ‘n Cream Pie
**Depending on how big your pie crust is and how large the peaches are, you’ll probably have quite a bit of leftover peach filling and cream cheese filling. If you work it right, it could technically make 2 pies.**
1 cup sugar**Depending on how big your pie crust is and how large the peaches are, you’ll probably have quite a bit of leftover peach filling and cream cheese filling. If you work it right, it could technically make 2 pies.**
3 T. cornstarch
1/2 c. water
2 T. butter
1/2 tsp. almond extract
5 large peaches
baked pie crust (either homemade or store bought–I just used what I already had. I have also used a graham cracker crust with success!)
Take 2 peaches, slice them and then mash with potato masher or whisk. Combine in a pot with the sugar, cornstarch and water. Cook on medium heat until it thickens, then bring to boil for 1-2 minutes. Take off heat, then add the 2 T. butter and almond extract, stir well and let sit. I like to let it cool down a bit.
1/2 c. powdered sugar1/2 tsp. almond extract
1/2 tsp. vanilla
1 c. cream (I use heavy whipping cream and I whip it up with my Kitchenaid)
3 oz. cream cheese
Add sugar, almond extract and vanilla to the cream cheese and beat until smooth and fluffy. Fold in whipped cream. Spread evenly in pie shell. Chill in the fridge.
Slice up the remaining 3 peaches. Lay them on top of the cream cheese filling.Then add the cooked peach filling on top–bigger spoonfuls around the edge and then fill in the middle. Chill until ready to serve.
Wednesday, August 10, 2011
Saturday, July 2, 2011
Chicken Enchiladas With Green Salsa
This is one of the yummiest enchilada recipes I've ever eaten!!!! The green salsa just makes it sensational!
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