Timothy and Britt arrive this Saturday for the week. Dinners this week will be "winging it". I have 25 coming for Thanksgiving so this week is planning/prep time! 

We worked in the yard all day yesterday winterizing. I didn't have anything planned for dinner nor much in the frig. Sooo I just started grabbing and it turned out pretty good.

I had frozen shrimp, so shrimp cocktail it is with homemade cocktail sauce.
cheese/meat board - gouda, prosciutto, crackers, cucumbers, pepperoncini.

Time to get on my grocery/to do list for next week . . .

Spiced Sweet Potato Muffins

I came across this recipe on a friend's daughter's blog and needed an excuse to make them. We're going to see Mark's mom for dinner tonight, so I made some to take to her. Of course I kept a few for us. They are DELICIOUS!!

Spiced Sweet Potato Muffins

 

2 medium sweet potatoes (to get 1.5 cups mashed)

2 large eggs

1/2 cup canola or vegetable oil

1/4 cup Greek yogurt (you could also use buttermilk)

1 teaspoon vanilla extract

1 3/4 cup all-purpose flour

1 1/4 cup granulated sugar

1/4 cup brown sugar (I used light)

2 teaspoon baking soda

1 tablespoon cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg (grate it fresh if you have it)

1/2 teaspoon allspice

1/2 teaspoon ground cloves

Pinch salt

 

Optional: powdered sugar for dusting

 

Grease and flour two 12 cup muffin pans and set aside. Or use muffins cups.

Preheat oven to 400 degrees.  Bake sweet potatoes for an hour or until tender.  Let cool.  Scoop out insides and mash up 1.5 cups worth.

 

Preheat oven to 350 degrees.

 

To the sweet potatoes add eggs, oil, yogurt, and vanilla.  Whisk until combined.

 

In a separate bowl sift the flour, granulated sugar, brown sugar, baking soda, cinnamon, ginger, nutmeg, allspice, cloves and salt.  Whisk to combine.  Pour wet sweet potato mixture over dry ingredients and stir gently.  Scoop (I used an ice cream scoop) batter into prepared pans.  Bake for 18 minutes.  Once cool dust with powdered sugar.

Shrimp Tacos

Monday - Well were going to have pasta with marinara sauce since Mark was having tooth problems. He ended up having an emergency root canal today (2 hours long and has to go back for 2 more hours - ouch!)  sooooo tomato soup and a trip to the ice cream shop for a yummy shake . . . oh darn!!!

Tuesday - we'll have pasta with marinara sauce - he has to eat something soft.

Wednesday - Shrimp Tacos - yummy!!!!

Thursday - I'm keeping this open for now, probably leftovers.

Shrimp Tacos

 

Serves 2

 

20 good size shrimp, peeled

1 clove garlic, minced

½ t. ground cumin

½ t. chili powder

¼ t. salt

¼ t. cayenne pepper

1 T. olive oil

4 tortillas

Shredded lettuce or broccoli slaw, salsa or diced tomatoes, sliced avocados or guacamole, cilantro.

 

Cilantro Lime Cream

 

¼ c. sour cream or plain greek yogurt

2 T. chopped cilantro

¼ t. cumin

Juice and zest of on lime

Salt to taste

 

Mix together and set aside.

 

In a bowl, whisk olive oil, garlic, cumin, salt & cayenne pepper.  Toss in shrimp, stir to coat. Cover and refrigerate for 20 minutes.

Cook shrimp in a skillet about 5 minutes. Assemble in tortilla shells top with cilantro lime cream and desired condiments.

 

Corn Chowder

Sunday - We had corn chowder I had in the freezer. Too pooped from the half marathon to cook.

Corn Chowder

 

 

2T. butter

Olive oil

1 onion, diced

2 garlic cloves, minced

6 sprigs fresh thyme, leaves only

¼ c. flour

6 c. vegetable stock

2 c. heavy cream

2 potatoes, diced

6 ears corn

S & P

¼ c. fresh parsley, chopped

 

Heat butter and 1 T. olive oil in soup pot.  Add onion, garlic and thyme.  Cook until soft 8-10 min.  Dust onion mixture with flour and stir to coat well.  Pour in stock, bring to boil.  Add cream and potatoes.  Bring to boil and boil hard @ 7 min. until potatoes break down.  Cut corn off cobb and add to soup.  Season with s & p.  Simmer until corn is soft @ 10-12 min.  Stir in parsley and drizzle with a little more olive oil.

 

Serves 8

Pork Goulash with Apple & Onion

I've been remiss in not updating this but have been pretty lazy!  
When my parents were here I made a big pot of your fantastic gumbo.  
October 19th I had a chicken casserole and the spinach salad with curried cashews
October 20 ~  Out for dinner!  
Gumbo and chicken casserole leftovers the next few nights.
Friday the 23rd we had Chicken Vindaloo which was really good......the sauce from Costco and I just added chicken and onions.  
Saturday the 24th we went to Dayton
Sunday the 25th ~ more leftover gumbo!
Monday the 26th ~ your spinach enchiladas!    YUM!!!!
THEN Rob was in Chicago for the week
Sunday we did may your own pizza, leftovers Monday
Last night I went out with Bethany and so finally tonight I will actually be making dinner!!!!!!  
(Hope I remember how!!!)  

Pork Goulash with Apple & Onion 

2 T olive oil 
1/3 lb smoky bacon , chopped 
2 lb  ground pork 
Kosher salt and pepper
2 medium apples, peeled and chopped
1 large or 2 medium onion, finely chopped
2 fresh red Fresno chiles, seeded and finely chopped
2 T fresh thyme 
1 large fresh bay leaf
3 T paprika 
2 tsp cumin 
2 tsp coriander 
juice of 1/2 lemon 
1/2 C apple cider 
2 C chicken stock 
1 lb egg noodles 
2 T butter 
2 T fresh parsley 
2 T fresh dill 
Shredded cheddar cheese for topping 
Sour cream for topping 

1) In a large Dutch oven or heavy pot, heat the oil over medium- high heat. Add the bacon and cook until crispy. Remove with slotted spoon to a plate. 

2) Pat the pork dry with paper towels, add to the bacon drippings, and allow meat to crust without turning. Then cook, breaking into crumbles, and season with salt and pepper. Add apples, onions, chiles, thyme, and bay leaf and stir to soften the onions, about 5 minutes. 

3) Add the paprika, cumin, and coriander and stir for 1 minute. Return the bacon to the pot and add the lemon juice, cider, and stock. Bring to a boil, reduce the heat to simmer, and cook to concentrate and thicken. Add a little water or stock if it dries out too much, too soon. 

[make ahead: let cool and refrigerate]
[Night of: Return the goulash to room temp before reheating gently over medium heat.] 

4) Bring large pot of water to a boil. Salt the water and cook the noodles al dente. Drain the noodles and return to the pot. Add the butter, parsley and dill and toss. 

To serve, fill bowls with noodles and ladleful with goulash. Top with cheese and sour cream. Enjoy!