Monday - We finally had the parmesan breaded chicken with greens and lemon vinaigrette!

Tuesday - Mark requested lasagna for dinner with Rob

I'm thinking leftovers the rest of the week. Making Boilermaker chili for Halloween.

Spinach Enchiladas

Monday - we these spinach enchiladas. They are really good.

Tuesday - I was going to make that pumpkin soup you had at book club, then I got home kind of late to make it so I thought I'd throw together that parmesan chicken with lemon vinaigrette. I was REALLY tired sooooo, I ordered pizza which I NEVER do. Bad me! Tonight is the pumpkin soup!

 

Spinach Enchiladas

 

1 T. olive oil

1 small onion, diced

1 clove garlic, minced

10 c. fresh spinach

1 T. fresh lime juice

1/3 c. chopped cilantro

1 can (4.5 oz) chopped green chiles

½ t. cumin

¼ t. chili powder

½ c. sour cream or plain greek yogurt

S & P

1 can refried beans

2 cans enchilada sauce or 1 recipe homemade, see below

Tortillas

4 c. shredded cheese

Green onion

Avocado

 

Preheat oven to 375.  In a large skillet, heat oil and add onion.  Cook until softened, about 3-4 minutes.  Add garlic and cook 2 minutes more.  Add the spinach leaves and cook until they are wilted.  Stir in lime juice, cilantro, green chiles, cumin, and chili powder.  Remove from heat and stir in sour cream or yogurt. Add salt and pepper to taste.

 

To assemble, spread ½ can of enchilada sauce in bottom of 9 X 13 dish.  Fill each tortilla with refried beans, 1/3 c. spinach mixture and about 3 T. cheese.  Roll up and place in dish seam side down.  When all torillas are filled, pour about 1 can of enchilada sauce over them and then cheese.  Bake uncovered for 20-30 minutes, until hot and bubbly.  Garnish with diced green onions and avocado.

 

Enchilada Sauce:

 

2 T. vegetable oil

2 T. flour

4 T. chili powder

½ t. garlic powder

½ t. salt

¼ t. cumin

¼ t. oregano

2 c. chicken or vegetable stock

 

Heat oil in a small sauce pan.  Add flour and stir for 1 minute.  Stir in remaining ingredients except stock.  Gradually add stock whisking to remove lumps.  Reduce heat and simmer 10-15 minutes until thick.  Keeps for 2 weeks.

 

Spinach and Pear Salad with curried cashews

Rob was gone most of the week, Thursday I had book club and last night I tossed 2 steaks on the grill with some sliced potatoes and onions.  A small chopped tomato salad and that was it!  

Tonight we are going to Soup Night and I'm bringing a salad.  Got the recipe years ago from Diane Spradlin, the greatest salad maker EVER!!!!  

Spinach & Pear Salad with Curried Cashews

Honey Sesame Vinaigrette:

4 tablespoons white wine vinegar

3 Tablespoons Dijon mustard

2 tablespoons honey

3 tablespoons sesame seeds, toasted

1 teaspoon minced garlic

Kosher salt and freshly ground black pepper

1/2 cup vegetable oil

Whisk together all ingredients.  I put all ingredients in a jar and shake.

Curried Cashews:

1 cup cashews

1 tablespoon unsalted butter, melted

1 teaspoon chopped fresh rosemary, I used dried

1 teaspoon curry powder

1 teaspoon brown sugar

1/2 teaspoon kosher salt

1/8 teaspoon cayenne or more to taste

Preheat oven to 400 degrees. On baking sheet, toast the cashews until golden, 8-10 minutes. Meanwhile, combine the other ingredients and add the toasted cashews and toss until thoroughly coated.

Salad:

1 lb. bacon cut in to little pieces and fried

3 pkgs small spinach leaves, washed well, and dried

3 small pears, halved, cored, and sliced (I used canned, couldn’t find ripe ones)

one bunch grapes sliced in half

Toss altogether and I added blue cheese on the side.  

Also, the cashews were on the side

Bon Appetite!

Monday - BOOK CLUB!!!!!

Tuesday - I made your butternut squash soup and the crunchy hazelnut salad.  We loved both!!!!

Wednesday - Mark and Rob had dinner together!

Thursday - Leftover crunch hazelnut salad with chicken (prepared like the chicken with arugula and lemon vinaigrette)

Friday - Braised short ribs (I made them last night as you aren't supposed to eat right away; let the flavors meld) I'll post the recipe after we've eaten so I can give my opinion.

Monday - Slow cooker chicken tortilla soup (I got this from allrecipes.com a long time ago)

Tuesday - Country pot roast with potatoes and salad

Wednesday - BUNCO!!

Thursday - Crock pot honey Asian chicken lettuce wraps . . . I thought it was horrible so I won't share the recipe. Mark thought it was pretty good. I just hated it!!

Friday - Bowling night . . . . yes you read correctly. Dave and Ann asked us to team up with them in the neighborhood bowling league . . . go ahead and laugh . . . . there will be plenty of that with all my gutter balls!!

Crunchy Dinner Salad With Prosciutto, Apple, and Hazelnuts

1/2 c. hazelnuts   ( I got a bag of them already chopped and just toasted them)  
1/4 c. olive oil
1 Tbsp red wine vinegar
2 tsp Dijon mustard
salt & pepper to taste
radicchio lettuce ~ torn
romaine lettuce ~ torn   ( I browned it a bit in a skillet so it was crispy)
3 oz. prosciutto 
3 scallions ~ chopped
1 apple ~  diced

1. DIRECTIONS

1. Heat oven to 350° F. Spread the nuts on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Rub the warm nuts between 2 clean dish towels to remove the skins (discard the skins).
2. Whisk together the oil, vinegar, mustard, and ½ teaspoon each salt and pepper. Add the radicchio, romaine, prosciutto, scallions, apple, and nuts and toss to combine. Serve immediately.

Laura added goat cheese and she used a red onion rather than scallions.  

I cooked some of the Parmesan Chicken from your August 18th post to serve with this salad.  

Thanks to Laura Druebbisch for sharing this recipe from  http://www.realsimple.com/food-recipes/browse-all-recipes/dinner-salad  

Squash Soup with Toasted Walnut Butter

Wednesday made the One Pot Butternut Squash Alfredo from the Tasty video you posted on Facebook.   It was ok.........not great...........  

Saturday night we had this yummy soup

1/2 cup toasted walnuts, chopped; 

3 Tbsp. unsalted butter;

 1 Tbsp. maple syrup; 

1/2 t. ground cinnamon;

1/2 t. kosher salt,

 1/2 t. ground pepper to taste

Melt butter in microwave, then stir in remaining ingredients.  Chill.

 *******************************

2 med. butternut squash

2 Tbsp. olive oil

2 med. onions, cut into thin slices

2 cloves garlic, minced

2-inch piece fresh ginger, finely chopped

3 Tbsp. butter

1 Tbsp. light brown sugar

1 small cinnamon stick

4 cups chicken broth

Preheat oven to 375 degrees.  Cut squash in half, scoop out seeds. Put olive oil on foil-lined jelly roll pan and place squash on pan, cut side down.  Bake until soft, approx. 50 mins.  After it is cool, scoop out pulp.

Melt butter in large pot.  Add garlic until lightly browned, then add onions and ginger and cook until soft.

Add brown sugar and cinnamon stick to pot. Cover and let ingredients sweat for approx. 10 mins.  Then add the squash pulp and chicken broth.  Bring to a boil, then reduce heat to med. low.   Cover and simmer 10-15 mins.   Discard cinnamon stick and puree soup, either with an immersion blender in pot, or in batches in a blender.  Return soup to pot, reheat and serve with walnut butter.

Pork Tenderloins in Wine Sauce

2  pork tenderloins
1/2 c. cracker meal   (really crushed crackers)
1/2 tsp. cumin
2 Tbsp. olive oil
5 garlic cloves ~  peeled and minced
1 white onion ~ sliced thinly
1 c. chicken broth
1 c. white wine

Preheat oven to 325
Dredge tenderloins in cracker meal seasoned with salt & cumin
Heat olive oil in cast iron skillet or Dutch oven
Heat to medium high heat
Add tenderloins and thoroughly brown on each side.
Add garlic, onion, broth & wine
Put in oven and bake for about 1 hour.

Recipe from Cuba Cocina!   by Joyce LaFray
The first time I made this was January 1998!!!!
Been making it over the years and always a hit!
And great leftovers!!!!