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What’s for dinner Wednesday: two weeks of meals and a new recipe

3 Oct

Tis’ the season!

As they say… Happy Fall Y’all!

It’s fall in New England and that means two things: apples and pumpkins. We’ve been doing the apple thing in September, saving the pumpkins for October. Therefore, today’s post will be all apple, all day long.

It’s been a while since I posted a two-week menu, so I thought I’d do that today as well as share a new recipe that we tried and liked, apple-related, of course.

Where I have them, I have included the links to the recipes I have shared before so that hopefully makes it easier for you.

When you come home with so many apples, it’s time to get cooking.

TWO WEEKS OF MEALS

Sunday: Shepherd’s Pie (Although we’ve been having this for years with the recipe I’ve linked here, we now make it a new way, courtesy of a trip last spring to visit my mother in-law, MaryLou. Our meat now contains both creamed corn and cut green beans and has tomato sauce mixed in. We also took the cheese out of the mashed potatoes on top, since we can’t all eat it. This new recipe is a little bit healthier and it combines the recipes of both our mothers. It has been a hit with our whole family.)

Monday: Tacos

If you’ve never made homemade applesauce, it’s so delicious and makes your house smell wonderful.

Tuesday: Pork tenderloin (pre-marinated in the package), homemade applesauce

Wednesday: Marinated steaks

Thursday: BBQ Ribs (prepackaged, pre-bbq’d, just cook and eat)

Friday: Cast iron skillet fajitas- both chicken and steak (homemade fajita seasoning recipe from Allrecipes.com)

This was a delicious new way to have kielbasa and very fall-ish. Thanks to A Spicy Perspective for the recipe!

Saturday: Light apple onion kielbasa skillet from A Spicy Perspective

Sunday: Eggplant Parmesan

Monday: Cranberry Chicken

Tuesday: Hot Dogs/Hamburgers

Wednesday: Chicken Pot Pie (sometimes homemade using this recipe, but this time not and we have one that is a separate gluten free, dairy free pie which we buy pre-made and pre-frozen at our local bakery.)

Thursday: Homemade Pizzas

Friday: Chicken/Broccoli/Pasta

A great new meal to add to our fall menu!

 

 

 

Fun Friday: Old-Fashioned Bread Pudding (dairy and gluten-free)

21 Sep

We’ve been working with some new ingredients most recently, but we’re still turning out some delicious meals and desserts!

Since the spring, we’ve been working with a new set of dietary restrictions, adding in dairy-free to the gluten-free mix. Although it’s been a bit of a challenge (understatement), it’s been an education and it’s been a success overall. We’ve found many good substitutions for the ingredients we used to use, and we’ve been experimenting for many months now and we have found that it’s still very do-able to bake and cook great recipes.

During the summertime, my oldest daughter was having a craving for bread pudding. We had an amazing bread pudding dessert in 2015 at the Grand Canyon that hadn’t been beat in the years since. I have a great cookbook, called “Gluten-Free Bible” which had two different bread pudding recipes in it, and she decided to give one of them a try. We had all of the ingredients for it and when I list the original recipe, I will list our substitutions, but you can see them here in the picture as well.

The funny thing about this particular recipe is that we originally started out thinking it was going to be dessert, but ended up making it for our breakfast because we broke one of the golden rules of recipes and didn’t read it all the way through before starting. Partway through our preparations we got to the “refrigerate for two hours” part and suddenly we were looking at bread pudding for breakfast. I was able to justify this because I felt that the recipe wasn’t much different than an overnight baked french toast recipe. We weren’t eating it every day of the week, so just this once (and the next day with leftovers) it would be just fine for breakfast.

Caroline had been craving a good bread pudding since the Grand Canyon in 2015.

This recipe was quick, easy and delicious, and those are three things we love in a recipe. Other than the prep of the apples and the bread, neither of which took very long, the rest was super-easy, and we definitely would make this recipe again. We used whipped cream on top (both the dairy and the non-dairy kinds) and it was a really fun dessert for breakfast meal.

Here is the recipe as written in my “Gluten-Free Bible” cookbook.

OLD FASHIONED BREAD PUDDING
Makes 6-8 servings

INGREDIENTS

10 slices gluten-free cinnamon raisin bread, cut into 1/2-inch cubes (We used Rudy’s bread.)
1/4 cup (1/2 stick) butter, melted (We used Earth’s Balance sticks, vegan)
2 cups whole milk (We used unsweetend almond milk)
4 eggs
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 cup raisins
1/2 cup chopped dried apples
(We almost added dairy-free chocolate chips to this recipe, but we were ultimately glad we didn’t as it would’ve been more of a stretch to call that a breakfast item once we added chocolate into the mix.)

Lesson learned (again and again): always read the recipe all the way through first.

DIRECTIONS

1: Grease 9-inch baking dish.

2: Combine bread cubes and butter in prepared baking dish; toss to coat.

3: Whisk milk, eggs, sugar, cinnamon and vanilla in medium bowl. Stir in raisins and dried apples. Pour over bread cubes. Cover and refrigerate at least two hours.

4: Preheat oven to 350F degrees. Bake 50-55 minutes or until golden brown and center is set. Let stand ten minutes before serving.

The whipped cream that we buy which is dairy-free is the Reddi-Wip almond cream, but they also sell a coconut cream for those who can’t do almond. I’ve found it at our local Stop and Shop and at our PriceRite.

This was a very, very close second to the bread pudding which we had at the Grand Canyon in 2015. I think that part of that dessert experience was the Grand Canyon itself, and part of it was that it was topped in hot caramel topping, whereas ours was not (but could be!) I was also happy that our daughter who doesn’t like raisins, and hence hadn’t eaten this bread up to this point in time, ended up liking them in the bread pudding recipe. I felt like we’d managed to hide an extra serving of fruit in this meal, the way I used to do when they were all little. I don’t know if it matters that I was hiding it in a dessert. She ate raisins. Mission accomplished.

If you’re looking for a great recipe for fall that is easy, gluten and dairy-free, good for breakfast or dessert, and rivals that which is served at the Grand Canyon, I recommend you give this one a try.

This was so delicious, and great for any time of day or night!

What’s for dinner Wednesday: A new recipe and a new Cave Tools cooking tool

8 Aug

This was a favorite new meal of ours, thanks to our new Cave Tools BBQ Grill Pan, and I can’t wait to have it again.

Happy August!

This summer seems to just be flying by. We had just finished the whirlwind couple of weeks surrounding graduation when I last wrote a blog post, and that was followed by two weeks of vacation. We came back from that and went right into the final days of planning and then hosting our second daughter’s 16th birthday party here, a sunflower-themed Sweet Sixteen on a beautifully sunny day. Now that we’re back into a regular routine again, albeit a summer routine, we’ve been trying out some new recipes and even a brand new Cave Tools product.

We were asked to try out a newly launched product, the Cave Tools BBQ Grill Pan in July, around the same time that I kept seeing a recipe go by on social media for Sheet Pan Chicken, which consisted of oven-roasted veggies and chicken all tossed together in a homemade marinade and cooked in the oven. When we agreed to try out the BBQ Grill Pan, we opted to use the inspiration from the recipe we’d seen online, but to do it our own way, utilizing our new pan. It seemed to be made for such a meal because it had a slotted side and a flat side, with the slotted side designed to allow the BBQ flavors and smoke to come up through the grill pan while excess grease falls through, keeping our grill grates clean.

One pan cooking is my favorite, especially for clean up.

We tossed our chicken in some bottled Italian dressing for a quick marinade, and sliced up our veggies: asparagus, zucchini, squash, Brussels sprouts and carrots. We weren’t sure if we had more veggies and chicken than space, but it was a perfect fit, with the veggies on the flat side and the chicken on the slotted side.  We also liked that the stainless steel pan had grips on three sides so that it was easy to handle.

The new Cave Tools BBQ Grill Pan is designed to cook more than just chicken and veggies, though. It’s perfect for other types of meals, including breakfast, which we’d like to try out next. Cave Tools suggests using the griddle side for sautéing peppers, onions, eggs, bacon, cheesesteaks and any other food that would typically fall through the grill grates, but the idea of eggs and bacon really appeals to us, having never cooked like that on the grill before.

Cave Tools 3

This stainless steel grill pan features a flat side and a slotted side, with grips on three sides.

I’m sure you’d like to know how you can get this great new product!

To order your own Cave Tools BBQ Grill Pan, you have two options:

  1. You can order from Amazon
  2. You can order directly from Cave Tools and use the code GRILLPAN15 to receive an additional 15% off your purchase.

As I always say, the Cave Tools products have a 100% money back guarantee, but I’d be surprised if you ever needed it. Their products are second to none. We also saw this post in the information on the grill pan’s website that we thought was worth noting, and that also speaks to the value that Cave Tools puts on the quality of their products for their customers:

A Note From The Manufacturer

We specifically designed this grill pan after seeing the popularity of PTFE (Teflon) Grill Mats. At normal grilling temperatures we concluded that the grill mats were in fact extremely toxic and potentially cancerous. Your health is more important us than the money we could make selling grill mats which is why we designed this safe stainless steel grill mat alternative.

As always, I encourage you to try out this great new product and to enjoy the fun of cooking outdoors. The cleanup is easy, especially with the Cave Tools products, and the food is flavorful.

Have a great rest of your week and keep enjoying this beautiful summer!

*I was given a free product in exchange for my review.

However, as always, my thoughts and opinions are honest and my own.*

Barbecued roast beef and a new Cave Tools product

20 Mar

New recipe and new tool!

Recently my husband and I ate dinner in a local restaurant that was new to us. We shared two meals, one of which was a barbecued beef brisket. It was similar to the pulled pork that we often make at home, but yet it was different because of the beef that was used, and the flavor was intense. We loved it so much we decided to try to make it here at home, using our Instantpot to cook the beef.

Luckily, we had a new Cave Tools product to try out, a set of two stainless steel shredding meat claws. They were going to be perfect for the meat that we would be making that night. The handles were sturdy and strong, and came with textured non-slip handles and plenty of space for our hands, thanks to the extended knuckle space. Interestingly, they are shaped like a bear’s paws, which provides a really good grip on the meat you’re working with.

We used the claws to hold the meat with one hand and a knife with the other to slice some of it off.

The claws can be used in a variety of ways and we definitely made us of them when we lifted the meat out of the Instantpot, when we shredded it, and even when we decided to slice off a portion to taste, we used the claws to hold the meat with one hand and the knife with the other.

These meat claws were fantastic for shredding the roast beef.

They’re also great for shredding the meat, which we did for most of it, since we were looking for a pulled beef consistency at the end and we planned to shred it, return it to the Instantpot for a bit longer, and then take it back out for serving.

Once the shredded meat was finished cooking, having the claws in hand for removing it from the Instantpot was key. They were helpful in scooping out good-sized amounts of meat at a time from the pot.

These stainless steel claws are available two ways. You can find them on Amazon.com here, or on the Cave Tools website here, but be sure to use the discount code MEATCLAWS on the Cave Tools site to receive a discount of 15% off.

 

Putting the meat back into the Instantpot was easy with the meat claws.

Be sure to read all of the care and safety information in your box when you get your tools. You’ll be sure to smile when you read the reference to “Wolverine” in the safety instructions!

As with all of their products, this one comes with a Lifetime guarantee and you can return it at any time if you are not 100% satisfied. Although we love a company that stands by their products, we won’t be utilizing that any time soon, as we already have plans to make use of these meat claws again soon. They’re definitely going to be a go-to tool in our kitchen from here on in.

To make the barbecued roast beef, saute an onion on the saute setting with olive oil and garlic. Add in a cup of your favorite barbecue sauce. Add in 1/4 cup of water to cut the sauce a bit. Whisk the sauce for consistency. Put in your roast, cook it on the manual setting for an hour. Do a quick release, remove the roast beef and shred it with your metal claws. Place the beef back into the Instantpot for another ten minutes on manual. Remove when done. This can be served as a sandwich or just as is. We did a little of each.

Ready to eat! There were hardly any leftovers and we can’t wait to make this again!

 

What’s for Dinner Wednesday: Two weeks of meals

7 Mar

Ratatouille has become a favorite meal of ours.

Welcome to the month of March! It’s been quite some time since I posted a two-week menu plan, and I thought this week might be a good week to do one.

We are marching into spring and it’s about to be our busy season at work and at school so I am reveling in this relative calm before the storm. Over these two weeks however, two of our kids are booked just about every night for “tech week” as they prepare for this weekend’s upcoming theater performances and next weekend’s drama festival competition. Therefore, we are not necessarily eating all together as we usually do, but rather in a group of three, and then a group of two later on. They come in starving at about 9:00 p.m. and their first question is always, “What was for dinner?” as they look to reheat whatever it is that we had. They’ve eaten, but it’s usually between when school ends at 2:00 and when their theater responsibilities begin at 4:00.

That said, here is our list of meals for these two weeks.

TWO WEEKS OF MEALS

SUNDAY: Shaved steak and cheese sandwiches with tomato salad and steak fries
MONDAY: Burritos and quesadillas
TUESDAY: Chicken, broccoli and pasta
WEDNESDAY: Ratatouille
THURSDAY: Cranberry chicken
FRIDAY: Opening night for theater! Out to dinner
SATURDAY: Grilled kielbasa kebabs (this is a new meal, so look for it to be featured in the future!)

SUNDAY: Pulled beef brisket (this is a new recipe, so look for it to be featured in the future!)
MONDAY: Grilled teriyaki chicken breasts
TUESDAY: Spaghetti with tuna sauce
WEDNESDAY: Nicoise salad
THURSDAY: Leftovers
FRIDAY: Homemade Pizza
 

Hopefully this inspires some meals for your next two weeks of meals!
Have a wonderful week!

What’s for Dinner Wednesday: a couple of new-ish recipes for you

14 Feb

Dinner is cooking!

Happy Wednesday and Happy Valentine’s Day!

As I mentioned recently in one of my posts, the past few weeks have been challenging and therefore, a little bit of a blur for me. If you asked me what was for dinner yesterday, there’s a good chance I can’t remember and if you ask me what’s for dinner tomorrow, I’m pretty sure I don’t know yet. We have shopped, we have a list of meals, but we’ve been a little less planned out than we normally are and I’m trying to keep a lot of balls in the air at the moment. Everyone has hectic weeks and months though, so I’m sure you can all relate.

That said, we’ve had a couple of surprisingly delicious meals in the past couple of weeks and I did want to share them with you. They’re kind of new, but not really. New-ish, I guess. One I have posted about before, and one I never have, but we’ve eaten it before.

First, I will share with you the recipe we’ve had before but not for so long that I have never posted about it on my blog before. It is the one shown here to the left, and to the right and it might make a perfect Valentine’s Day meal for you!

It was so good to have this meal again. I hope we don’t wait another two decades to make it again in the future!

Many years ago when we lived out of state and in apartments, we used to make a pasta dish that we loved. It had a pink tomato cream sauce and pasta, along with chicken or shrimp and sun-dried tomatoes. For some reason we fell out of the habit of making it, for about 20 years. A recent new meal that we tried out sparked a memory of that recipe, and we put it on the list of meal requests for the following weeks’ menu. We didn’t have a specific recipe for it, and my husband put it together as he went, but this recipe from Allrecipes.com is a similar one. Some use vodka in their sauce, making it a true Pink Vodka sauce, but  we did not and we enjoyed it just as much.

Next, I will share with you another rediscovered recipe, but this one was made a little bit more recently, but not by much!

This meal was so delicious and even better the second day as the flavors settled in.

Last week my daughter was asking me how chicken could be made with brown sugar. It was something she had seen (I think on television), but the two ingredients didn’t seem to go together in her mind. I told her that they did in fact, go well together and that I was pretty sure I’d made at least one brown sugar and chicken recipe in the past. I was pretty sure I would find it on my blog, and sure enough….I had two! When I looked them up this week, they both looked so delicious that I decided to scrap any meals that I might’ve pulled from our Two Weeks of Meals choices, and make one of them instead. One of my other daughters was home at the time and I let her choose the one she wanted. She ended up choosing this Brown Sugar and Lemon Chicken recipe that I’d last made in 2012. I had everything for it except a real lemon. Instead I had a bottle of lemon juice that I felt would suffice. It would mean no lemon zest on top, but I felt that we would still enjoy the meal either way. I was right. This chicken was so incredibly most and delicious, it melted in my mouth. I could not believe I hadn’t remembered this recipe sooner, although I was glad that I’d remembered it sooner than the tomato cream pasta recipe above.

I could not wait to eat this for lunch again the next day!

I served this meal with rice and a veggie saute that our oldest daughter loves, just a simple mix of zucchini and squash cooked in the cast iron skillet. It was a hit with everyone except the daughter who originally asked about chicken and brown sugar, who really only likes chicken on a wing or in a nugget, but I’m still glad our conversation sparked this memory for me.

In case you’re wondering, here is the other brown sugar and chicken recipe, it’s also from 2012. It’s one I’m hoping to try again in the near future and it also calls for garlic, which is another favorite of ours.

I hope that these blast-from-the-past meal memories have provided you with some meal memories of your own and that you find an old recipe you’d forgotten all about. If not, feel free to give our recipes a try! I can promise you won’t be disappointed.

Have a wonderful rest of your week!

 

A new Cave Tools product review: Stainless Steel Wood Smoker Box

28 Jan

My husband ranked these ribs as being some of the best he’s ever had in his entire life.

We recently had the opportunity to try out another product from one of my favorite companies, Cave Tools. This time, my husband was very excited to review the new tool because it was something he’d been wanting to try for a long time. The Large Capacity Stainless Steel Smoker Box allows you to smoke meat and fish on the grill and it was a cooking method we’d never tried but had always wanted to.

Smoking is an interesting method of cooking, and it takes some time, so you need to make sure you can devote the time you need in order for everything to cook properly. Because we live in an area of the country that gets cold and snowy, and it’s wintertime, we also had to make sure we were going to use our grill on a day when there wasn’t a blizzard and it was above freezing. Finally, this past weekend was the perfect day. We chose Saturday as our day to smoke a rack of ribs.

This box was a great size and fit well between our grill grates.

The Stainless Steel Smoker Box is very typical of Cave Tools’ superior product quality. Their products are always solidly made and durable. Cave Tools notes that this particular product has several features that make it stand out from the rest: Its stainless steel is 25% thicker so that it prevents warping. It has a hinged lid and large wood chip capacity for thicker smoke. There are no bottom holes, so the wood chips smolder and don’t catch fire, and its thinner profile fits perfectly between the grill grates and flavorizer bars, if you choose to use them.

As our Saturday dawned bright and sunny, Don spent the early afternoon hours preparing the rack of ribs. He created a dry rub consisting of a cup of brown sugar, a quarter cup of kosher salt, a teaspoon of garlic powder and half a teaspoon of pepper (approximate measures). He rubbed it all in and refrigerated it for four hours. When he took it out at 4:00, he rinsed it off, patted it dry and then placed it on the grill.

Following the directions that were contained in the box, he filled our smoker box with 100% natural hickory wood chips and set it on the grill over the heat, and waited for it to start smoking. He then placed the rack of ribs on the opposite side. It took approximately 15 minutes for the box to start smoking. He never flipped the ribs over, but rather rotated them every so often to make sure they were cooking evenly.

After two hours, barbecue sauce was added to the meat for the final 20 minutes.

 

 

 

As the cook time neared the end, barbecue sauce was added to the meat for the final 20 minutes of cook time.

Throughout the evening, we could smell the smoker cooking the meat outside, and the aroma was heavenly. We could not wait to try the ribs. The anticipation was exciting and we were very much looking forward to our dinner.

As we dug into dinner, we were thrilled with our results. The ribs were incredibly good. My husband ranked them as being among the top five best rib meals he’s had in his lifetime, and that’s saying a lot, as we’ve had a lot of ribs in our time!

The meat came right off the bone and the flavor was just delicious. We savored every bite and we each had seconds. When we finished eating, I was so glad that there were still more ribs left on the tray for leftovers later this week, as I wasn’t ready to say goodbye to them just yet.

If you’re looking to try out smoking on your grill, I highly recommend the Cave Tools Stainless Steel Smoker Box. If you choose to buy it from Cave Tools directly, you can use the code SMOKERBOX15 to get 15% off your purchase and order here. Should you choose to go through Amazon.com, instead, you can use this link.

Like all the Cave Tools products, this product has a lifetime warranty, should you have any issues with it. I know we can’t wait to use ours again!

The meat came right off the bones of the ribs, just as it should.

*Although I was compensated for this review with a free product, all thoughts and opinions are my own.*