Back in the Swing of Things...Menu-wise at least

At the beginning of this year I had this grand idea that I would blog every day, or at least a few times a week. I did really well for a while but, like all New Year's-type resolutions, it slowly faded out. This summer, with the kiddos being at grandma's, Brandon and I didn't really have a set meal schedule. Some nights we ate yogurt and crackers....

But, the school year has begun and we are back on track. I had this idea that I would post the menu's I've had since the beginning of school but now I can't find them. And so I'm posting this one for the upcoming two weeks.

As usual if you want any of the recipes please let me know. I've been indulging heavily in Pinterest lately and many of the recipes that have been making the list have not only been new, but have primarily been from Pinterest.

You'll notice that we have quite a few Crockpot meals. Since soccer started we've either got practice or games 6 days a week. And starting tomorrow Logan will be wrestling three times a week as well so I'm relying on the 'ol Crockpot to help us stay on budget and help us continue to have healthy meals at home.

• Crockpot Chicken Stroganoff
• Fish Tacos - Pinquito beans
• Ham, Potato & Cabbage Soup
• Chicken Tamale Pie
• Crockpot French Dips - Autumn Salad
• Tortellini Soup (I've posted this recipe before. It's Logan's favorite)
• Crockpot Sweet-n-Sour Chicken - Rice
• Chicken Cordon Bleu Casserole
• Crockpot Red Beans & Rice
• Quiche
• Crockpot Minestrone
• Burgers - Beet chips
• Crockpot Ranch Pork Roast
• Stuffed Peppers - mashed potatoes

I've included a few of our old standby's in this menu because I've been trying so many new recipes we haven't really been having some of our normal favorites. Plus, I know how to put them together without a recipe which saves me time.

I also bought the ingredients and this weekend tried a new recipe for Crockpot Oatmeal that you cook overnight. I always like to make sure the kiddo's get a hearty energy-charged meal before soccer games and so this particular recipe with steel cut oats, apples, and chia seeds was perfect. We woke up to a wonderful smelling house and a delicious breakfast. And both of the kids had excellent games. I'm going to go ahead and attribute that to my oatmeal. ;)

Happy October!

Apparently I only like Kraft....

I have never been a fan of mac-n-cheese. I do like the Kraft stuff but nothing else. No off brand, definitely no Velveeta, and no homemade. I would probably even turn my nose up at your grandma's famous recipe. I don't know why I don't care for it but I just never have.

However, I have been pretty infatuated with trying Pinterest recipes and this one had rave reviews (and I'm in LOVE with goat cheese) so we tried it.

Here's the recipe from Cook Like a Champion. These are my pictures of the process.

Three Cheese Mac and Cheese

Ingredients:

3/4 pound penne (I used rotini because I didn't have any penne)
1 1/2 cups heavy cream or half-and-half
2-3 tablespoons finely chopped sweet onion
2 garlic cloves, minced
2 tablespoons all purpose flour
5-ounce log goat cheese
3 ounces sharp white cheddar, shredded
1/2 cup packed freshly grated Parmigiano-Reggiano
2 tablespoons sour cream
3/4 teaspoon lemon zest
1 1/2 teaspoons chopped fresh thyme
salt and white pepper (or freshly ground black pepper)
1 extra large egg yolk

Directions:
-Preheat oven to 400º. Butter a 10-inch cast-iron skillet.
-In a large pot of boiling salted water, cook pasta until al dente. Drain and return to pot.
-Meanwhile, in a large saucepan, bring heavy cream, onion and garlic to a simmer.

-Transfer 1/2 cup of the cream to a medium bowl and gradually whisk in flour; return mixture to saucepan. Set the bowl aside for later.
-Whisk over moderate heat until thickened, about 3 minutes.
-Remove from heat and whisk in goat cheese, cheddar and half of the Parmigiano until melted.

-Stir or in the sour cream, zest and 1 teaspoon thyme and season with salt and pepper.

-Add egg yolk to medium bowl and gradually whisk in 1/2 cup cheese sauce. Whisk egg/sauce mixture back into saucepan.
-Pour cheese sauce over pasta and toss to coat evenly.

-Add pasta to cast-iron skillet and sprinkle with remaining Parmigiano. Bake for about 25 minutes, until bubbling and golden brown. Sprinkle with remaining thyme.

-Allow mac and cheese to rest for about 5 minutes (if you can stand it), then serve.

 
Serves 4 as an entrée

Now don't get me wrong, it was ok. But I didn't feel like there was enough flavor to it which is surprising considering the pungent taste of goat cheese and the sharp white cheddar. I wouldn't make it again but I'm sure there are plenty of people who would find it delicious. As a side note, the wine - Cellarmaster's Riesling from Columbia Wineries - and asparagus were phenomenal.