I looked through all the ads and there were not a lot of great deals. Out of the major stores Kroger came in with the best overall deals and Sprouts of course beats out for most produce. Aldi’s has large pumpkins for $2.99, you could match it at walmart. There was a bad peanut crop this year so the Wall Street Journal wrote that peanut butter prices could rise up to 40%! YIKES. If you are a PB household like we are you might want to start stocking up.
This week I am posting some recipes from Pioneer Woman, Ree Drummond. I made these last week and they are DELICIOUS! So enjoy!
MONDAY: Pene Cream Pasta (option to add shrimp)
3/4 pounds Penne Pasta
1 pound Shrimp- Optional
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 whole Onion (small)
2 cloves Garlic
1/2 cup White Wine, Or To Taste
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
Fresh Parsley, to taste
Fresh Basil – To Taste
Salt To Taste
Pepper To Taste
Cook the penne pasta until al dente. Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Remove from heat and let cool for a few minutes. Remove tails and chop the shrimp into bite –sized pieces and set aside. Finely dice one small onion. Mince two cloves of garlic. In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer. Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil. Add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.
TUESDAY: The Best Enchiladas
12 whole Corn Tortillas
Canola Oil, For Frying
1 can Enchilada Sauce
2 cups Sour Cream
3 cups Sharp Cheddar Cheese, Grated
1 c. shredded cooked chicken
1 cup Sliced/chopped Green Onions
1/2 teaspoon Ground Cumin
1/4 teaspoon Cayenne Pepper
Preheat oven to 375 degrees.
Mix together sour cream, green onions 1 1/2 cups grated cheddar, chicken, cumin, and cayenne pepper.
Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.
Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don’t allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture. Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly. Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.
WEDNESDAY: Spice Rubbed Pork and Quinoa
- 2 teaspoons smoked paprika
- 1/2 teaspoon red pepper flakes
- 2 teaspoons ground cumin
- Kosher salt
- 2 pork tenderloins (1 3/4 pounds total), halved crosswise
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 cup quinoa, rinsed
- 1 1/2 cups frozen corn, thawed
- 2 scallions, thinly sliced
Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil, then roll in the spice mixture to coat. Transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 to 20 minutes. Transfer to a cutting board and let rest, 5 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with the corn, scallions, and salt and pepper to taste.
Slice the pork and drizzle with olive oil. Serve with the quinoa.
THURSDAY: 5 Alarm Chili
- 2 tablespoons olive oil
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium Vidalia onion, diced
- 3 garlic cloves, minced
- 3 jalapeno peppers, minced
- 3 tablespoons ground cumin
- 2 tablespoons dried oregano
- 1 tablespoons chili powder
- 1 tablespoon ground cinnamon
- 2 teaspoons cayenne
- 1 pound ground beef chuck
- 6 links Mexican chorizo, removed from casings
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Gravy Master- look for it in a jar (you can skip it if you don’t have it too!)
- 2 tablespoons hot sauce
- 1 (6-ounce) can tomato paste
- 2 cups beef broth
- Salt and freshly ground black pepper
- 1 (8-ounce) container sour cream, for garnish
- 3 cups grated Cheddar, for garnish
- 1 small onion, diced, for garnish
To prepare the chili: Heat oil in a large heavy pot over medium-high heat. Add bell peppers, onion, garlic, and jalapenos and saute until tender, about 6 minutes. Add cumin, oregano, chili powder, cinnamon and cayenne and continue to cook, another 5 minutes. Add beef and chorizo and saute until browned, about 10 minutes, breaking meat apart as it cooks. Add Worcestershire, Gravy Master, hot sauce and tomato paste. Continue cooking until tomato paste turns nicely brown and caramelized, another 3 to 4 minutes. Add beef broth and bay leaves. Bring to a boil, then reduce heat to a simmer and cook, 1 hour. Season with salt and pepper, to taste. Serve with sour cream, grated cheese, onion and tortilla chips. Chili can be made 2 days in advance and chilled, covered. Reheat before serving.
FRIDAY: Man Sandwhiches
- 4 Tablespoons Butter
- 2 pounds Cube Steak (round Steak That’s Been Extra Tenderized)
- Kosher Salt
- Freshly Ground Pepper
- 1 whole Large Yellow Onion, Halved And Sliced Thick
- 2 whole Green Bell Peppers, Sliced Into Rings
- 2 whole Red Bell Peppers, Sliced Into Rings
- 3 cloves Garlic, Minced
- 16 ounces, weight White Mushrooms, Sliced
- 2 Tablespoons (additional) Butter
- 1-1/2 cup Sherry (regular Or Cooking Sherry Is Fine)
- 4 Tablespoons Worcestershire Sauce
- 4 dashes Tabasco (more To Taste)
- 8 whole Deli Rolls (the Crustier The Better)
- 2 Tablespoons (additional) Butter
- 8 slices Cheese (Provolone, Swiss, Pepper Jack)
Cut cube steak into strips against the grain. Season with salt and pepper. Set aside.
Heat 4 tablespoons butter in a large skillet over high heat. As soon as it’s melted (but before it burns) brown strips of cube steak in two or three batches, about 1 1/2 minutes per side. Remove meat to a clean plate when brown. Set aside.
Reduce heat to medium-high. Add onions, garlic, green peppers, and red peppers and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.) Remove to a clean plate. Set aside.
Melt 2 add’l tablespoons butter to the skillet. Add sliced mushrooms and stir. Pour in sherry, then add Worcestershire and Tabasco. Cook over medium-high heat for five minutes, or until liquid has reduced by about a third.
Add in meat and vegetables, stirring to combine. Cook for just a few minutes to heat everything up, adding more sherry and Worcestershire (and Tabasco) as needed. Stir in 2 tablespoons butter at the end. Keep hot.
Toast halved deli rolls in plenty of butter until golden brown and crisp. Spoon meat/veggie mixture on the lower half of the bun, then spoon one or two tablespoons of pan sauce over the meat (it will soak into the bun.) Drizzle a little sauce on the underside of the top bun, too, for extra flavor and moisture. Top with cheese and broil for a minute or two, until the cheese is melted.
More Halloween Fun: