Monday: Turkey Tetrazzini
Tuesday: Pizza burgers
Wednesday: Chicken a la king
Thursday: Tacos
Friday: Eating out
See other menu plans over at Organizing Junkie
Monday, November 30, 2015
Menu Plan Monday
Monday: Turkey Tetrazzini
Tuesday: Pizza burgers
Wednesday: Chicken a la king
Thursday: Tacos
Friday: Eating out
See other menu plans over at Organizing Junkie
Thursday, November 26, 2015
Sweet and Sour Sausages
My husband makes these little sausages for every holiday or special occasion. Randal grew up eating them as it is a recipe he got from his Mom and I love that unlike most recipes like this it does not include barbecue sauce.
These sausages are a delicious holiday appetizer. You might not think that mustard and jelly would make a good sauce, but it ends up true to it's name, a little tangy from the mustard and sweet from the jelly.
1 jar redcurrant jelly (it can be difficult to find redcurrant jelly, we prefer Crosse and Blackwell, but this recipe really doesn't work with any other flavour jelly)
1/2 cup yellow mustard
1 pack Eckrich little smokies
In a medium pan add the jelly and melt. Add in the mustard and bring to a boil, turn down and simmer for about 5 minutes. Add in the sausages and warm through. Serve immediately.
These sausages are a delicious holiday appetizer. You might not think that mustard and jelly would make a good sauce, but it ends up true to it's name, a little tangy from the mustard and sweet from the jelly.
1 jar redcurrant jelly (it can be difficult to find redcurrant jelly, we prefer Crosse and Blackwell, but this recipe really doesn't work with any other flavour jelly)
1/2 cup yellow mustard
1 pack Eckrich little smokies
In a medium pan add the jelly and melt. Add in the mustard and bring to a boil, turn down and simmer for about 5 minutes. Add in the sausages and warm through. Serve immediately.
Wednesday, November 25, 2015
Pumpkin Roll
I really don't know why I love Thanksgiving so much, maybe because my first day in America with Randal was Thanksgiving day 2002, but I really love everything about it, except for the pumpkin pie. This will be my 13th Thanksgiving and I still haven't come around to pumpkin pie, so that's why this year I decided to make my very first pumpkin roll. This is a really fun to make and now I feel like my Thanksgiving is complete because I finally have a pumpkin dessert I like!
1 cup all purpose flour
1 tbsp pumpkin pie spice
1/2 tsp baking powder
1/2 tsp salt
4 eggs
1 cup sugar
1 cup pumpkin
Filling:
8 oz cream cheese
4 tbsp unsalted butter
1 cup icing sugar
1 tsp vanilla extract
Preheat oven to 375.
Combine the flour, pie spice, baking powder and salt in a medium bowl, mix together and set aside.
In the bowl of a stand mixer add the eggs and sugar. Mix together until light yellow, add in the pumpkin and mix together. Add in the dry ingredients and mix just until combined.
Pour the mixture onto a greased parchment lined sheet tray. Spread out evenly and bake for 15 minutes.
While the cake is baking, place a tea towel or some parchment paper on the counter and dust with about 1/4 cup of icing sugar. Once the cake is out of the oven, turn sheet tray over so that the cake falls onto the sugar covered paper. Starting with one end of the pumpkin cake, fold the parchment paper onto the cake and start rolling. Leave the roll to cool.
To make the filling, in the bowl of an electric mixer beat the cream cheese and sugar together. Add in the icing sugar and vanilla and beat until smooth.
Unroll the cooled cake and spread the filling evenly, roll the cake back up and refrigerate for an hour or until ready to serve.
1 cup all purpose flour
1 tbsp pumpkin pie spice
1/2 tsp baking powder
1/2 tsp salt
4 eggs
1 cup sugar
1 cup pumpkin
Filling:
8 oz cream cheese
4 tbsp unsalted butter
1 cup icing sugar
1 tsp vanilla extract
Preheat oven to 375.
Combine the flour, pie spice, baking powder and salt in a medium bowl, mix together and set aside.
In the bowl of a stand mixer add the eggs and sugar. Mix together until light yellow, add in the pumpkin and mix together. Add in the dry ingredients and mix just until combined.
Pour the mixture onto a greased parchment lined sheet tray. Spread out evenly and bake for 15 minutes.
While the cake is baking, place a tea towel or some parchment paper on the counter and dust with about 1/4 cup of icing sugar. Once the cake is out of the oven, turn sheet tray over so that the cake falls onto the sugar covered paper. Starting with one end of the pumpkin cake, fold the parchment paper onto the cake and start rolling. Leave the roll to cool.
To make the filling, in the bowl of an electric mixer beat the cream cheese and sugar together. Add in the icing sugar and vanilla and beat until smooth.
Unroll the cooled cake and spread the filling evenly, roll the cake back up and refrigerate for an hour or until ready to serve.
Monday, November 9, 2015
Menu Plan Monday
Monday: Chicken and dumpling casserole
Tuesday: Chicken tikka, jasmine rice and naan bread
Wednesday: Fish tacos
Thursday: Chicken noodle soup
Friday: Eating out
See other menu plans over at Organizing Junkie
Sunday, November 8, 2015
SRC - Latkes
Time for another Secret Recipe Club reveal! I love getting my blog assignment each month and this month I was assigned the blog Oh! You Cook. Dena has a great blog with an emphasis on Kosher foods, she is also a cookbook author of The Everything Kosher Slowcooker Cookbook.
I am really not familiar with Kosher foods, so it was really interesting and informative spending time looking through Dena's blog. I usually go straight to the dessert section of my assigned blog each month, I was tempted by the apple fritter muffins and the treacle tart because it is such a classic English tart, in the end though I went with something that is completely new to me and that was the potato latkes.
They are quick and easy to make, we had them on a night that Randal grilled steaks and they were a great side to have. We loved them and decided we would definitely be making these again!
2 large potatoes
1 egg
1/4 cup flour
1/4 cup diced onion
1/4 tsp kosher salt
vegetable oil
Peel and grate the potatoes. Place the potatoes in paper towels and roll up to remove as much liquid as possible. Place potatoes in a large bowl, add the diced onion, egg, flour and salt. Mix together.
Add oil to a frying pan, enough to cover the bottom of the pan, heat over medium high heat. Add heaping tablespoons of the potato mixture to the pan, flatten out and fry for 3-5 minutes per side, until browned. It is traditional to serve with apple sauce.
I am really not familiar with Kosher foods, so it was really interesting and informative spending time looking through Dena's blog. I usually go straight to the dessert section of my assigned blog each month, I was tempted by the apple fritter muffins and the treacle tart because it is such a classic English tart, in the end though I went with something that is completely new to me and that was the potato latkes.
They are quick and easy to make, we had them on a night that Randal grilled steaks and they were a great side to have. We loved them and decided we would definitely be making these again!
2 large potatoes
1 egg
1/4 cup flour
1/4 cup diced onion
1/4 tsp kosher salt
vegetable oil
Peel and grate the potatoes. Place the potatoes in paper towels and roll up to remove as much liquid as possible. Place potatoes in a large bowl, add the diced onion, egg, flour and salt. Mix together.
Add oil to a frying pan, enough to cover the bottom of the pan, heat over medium high heat. Add heaping tablespoons of the potato mixture to the pan, flatten out and fry for 3-5 minutes per side, until browned. It is traditional to serve with apple sauce.
Monday, November 2, 2015
Menu Plan Monday
Monday: Italian sausage spaghetti
Tuesday: Tacos
Wednesday: Herb roasted chicken, mashed potatoes and green beans
Thursday: Pizza burgers
Friday: Eating out
See other menu plans over at Organizing Junkie
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