Monday: Pizza
Tuesday: Cheeseburger sliders and fries
Wednesday: Cabbage rolls
Thursday: Spicy chicken sandwich, fruit salad
Friday: Eating out
See other menu plans over at Organizing Junkie
Tuesday, September 29, 2015
Menu Plan Monday
Monday: Pizza
Tuesday: Cheeseburger sliders and fries
Wednesday: Cabbage rolls
Thursday: Spicy chicken sandwich, fruit salad
Friday: Eating out
See other menu plans over at Organizing Junkie
Friday, September 25, 2015
Shrimp Voodoo
If you have ever had the lobster voodoo at Ruth's Chris Steakhouse, this is exactly the same just made with shrimp.
Whenever we go to Ruth's Chris we always order the same things, and we always start with the fried lobster in a spicy sauce, after our last visit for our anniversary this year I decided to search for the recipe and I just so happened to find a video recipe of the exact one, we tested the recipe with shrimp though and loved it so much we have been making it every Sunday for the past few weeks!
1 lb shrimp
1 cup corn starch
1 tbsp blackening spice
1 tsp salt
Sauce:
1 cup mayo
¼ cup sweet thai chili sauce
¼ tsp tabasco
½ tsp cayenne pepper
1 tbsp sriracha
Mix all the sauce ingredients together in a bowl, and refrigerate until needed. Can be made a day ahead.
Combine the corn starch, blackening spice and salt in a large bowl. Coat the shrimp in the corn starch. Fry at 375 for 2 or 3 minutes, until golden brown. Toss shrimp in the sauce and serve immediately.
Whenever we go to Ruth's Chris we always order the same things, and we always start with the fried lobster in a spicy sauce, after our last visit for our anniversary this year I decided to search for the recipe and I just so happened to find a video recipe of the exact one, we tested the recipe with shrimp though and loved it so much we have been making it every Sunday for the past few weeks!
1 lb shrimp
1 cup corn starch
1 tbsp blackening spice
1 tsp salt
Sauce:
1 cup mayo
¼ cup sweet thai chili sauce
¼ tsp tabasco
½ tsp cayenne pepper
1 tbsp sriracha
Mix all the sauce ingredients together in a bowl, and refrigerate until needed. Can be made a day ahead.
Combine the corn starch, blackening spice and salt in a large bowl. Coat the shrimp in the corn starch. Fry at 375 for 2 or 3 minutes, until golden brown. Toss shrimp in the sauce and serve immediately.
Menu Plan Monday
Monday: Spaghetti with meatballs and salad
Tuesday: Moroccan beef stew
Wednesday: Cottage pie
Thursday: Coconut chicken curry
Friday: Eating out
See other menu plans over at Organizing Junkie
Monday, September 14, 2015
Menu Plan Monday
Monday: Burrata, blistered cherry tomatoes and arugula salad
Tuesday: Coronation chicken sandwiches, potato salad
Wednesday: Tacos
Thursday: Hot dogs, potato salad
Friday: Eating out
See other menu plans over at Organizing Junkie
Sunday, September 13, 2015
SRC - Pork Fajitas
Time for another Secret Recipe Club reveal! I love getting my blog assignment each month and this month I was assigned the blog Cooking Mimi by Micha. Micha's blog is full of wonderful looking recipes and I had a lot of fun looking through them all trying to decide what to make. It’s a mix of traditional Southern food, good old American home cooking, and her favorite ethnic inspired dishes. Some of the recipes we considered were the Chicken Paprikash and the Pumpkin Spice Latte Cake because even though it's still 90 plus degrees here in TX, fall has officially arrived in our house!
We eventually settled on the Pork Fajitas as Randal thought they looked good and fajitas are not something we make often, plus we have never had pork fajitas before.
We both really enjoyed them and would definitely make them again. We found a great deal on boneless pork ribs, which were perfect for this dish. The seasoning and flavours were great and we served ours with a touch of sour cream and our favourite mango salsa on the side.
1 lb boneless pork chops
1/4 cup olive oil
2 tbsp lemon juice
2 tbsp taco seasoning
1 green bell pepper, sliced
1 red bell pepper, sliced
1 red onion, sliced
flour tortillas
grated cheese and sour cream for serving
Combine the olive oil, lemon juice and taco seasoning in a large bowl. Add the pork chops to the bowl, cover and refrigerate for 2-4 hours.
Slice the pork chops into strips and cook over high heat for 2-3 minutes. Remove the pork, add the sliced peppers and onion and cook for 3-5 minutes. Add the pork back into the pepper mixture. Serve with tortillas, cheese and sour cream.
We eventually settled on the Pork Fajitas as Randal thought they looked good and fajitas are not something we make often, plus we have never had pork fajitas before.
We both really enjoyed them and would definitely make them again. We found a great deal on boneless pork ribs, which were perfect for this dish. The seasoning and flavours were great and we served ours with a touch of sour cream and our favourite mango salsa on the side.
1 lb boneless pork chops
1/4 cup olive oil
2 tbsp lemon juice
2 tbsp taco seasoning
1 green bell pepper, sliced
1 red bell pepper, sliced
1 red onion, sliced
flour tortillas
grated cheese and sour cream for serving
Combine the olive oil, lemon juice and taco seasoning in a large bowl. Add the pork chops to the bowl, cover and refrigerate for 2-4 hours.
Slice the pork chops into strips and cook over high heat for 2-3 minutes. Remove the pork, add the sliced peppers and onion and cook for 3-5 minutes. Add the pork back into the pepper mixture. Serve with tortillas, cheese and sour cream.
P.F. Changs Spare Ribs
Randal's favourite thing on the PF Changs menu is the spare ribs. I always know that when we go to Changs we will be getting the ribs, and luckily for Randal they are one of the only ribs I will actually eat, their Asian style bbq sauce is just so much better than ordinary bbq. This copycat version tastes identical to the original and Randal loves being able to have the ribs anytime he wants to now!
1 cup ketchup
1 cup light corn syrup
1/2 cup hoisin sauce
1/2 cup water
1/3 cup light brown sugar
2 tbsp minced onion
1 tbsp rice vinegar
1 rack pork spare ribs
4 cups vegetable oil
1 tsp sesame seeds
In a medium saucepan, add the ketchup, corn syrup, hoisin sauce, water, sugar, onion and vinegar. Bring to a boil, then reduce heat and simmer for 5 minutes. Set aside.
Fill a large pan with water, bring to a boil and add a teaspoon of salt. Slice the ribs into individual ribs and add to the boiling water, boil for 12 minutes, set aside to cool.
Heat vegetable oil in a large pan to 375. Drop the ribs into the hot oil and fry for 2 or 3 minutes. Toss the ribs with the sauce and sprinkle with sesame seeds.
1 cup ketchup
1 cup light corn syrup
1/2 cup hoisin sauce
1/2 cup water
1/3 cup light brown sugar
2 tbsp minced onion
1 tbsp rice vinegar
1 rack pork spare ribs
4 cups vegetable oil
1 tsp sesame seeds
In a medium saucepan, add the ketchup, corn syrup, hoisin sauce, water, sugar, onion and vinegar. Bring to a boil, then reduce heat and simmer for 5 minutes. Set aside.
Fill a large pan with water, bring to a boil and add a teaspoon of salt. Slice the ribs into individual ribs and add to the boiling water, boil for 12 minutes, set aside to cool.
Heat vegetable oil in a large pan to 375. Drop the ribs into the hot oil and fry for 2 or 3 minutes. Toss the ribs with the sauce and sprinkle with sesame seeds.
Tuesday, September 8, 2015
Menu Plan Monday
Monday: Voodoo shrimp, fries and corn on the cob
Tuesday: Mango chicken stir fry
Wednesday: Meatloaf, mashed potatoes and peas
Thursday: Tacos
Friday: Eating out
See other menu plans over at Organizing Junkie