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Cay Gibson
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| Posted: April 28 2008 at 10:49pm | IP Logged
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I thought we could see what our palates are up to this week. 
SUNDAY:
Kayleigh cooked chicken linguine
MONDAY:
I used leftover crawfish (from the company crawfish boil) to make a crawfish fettucine
TUESDAY:
Assorted pork chops (thawing in refrigerator...still looking through cookbooks for recipe)
Double-Chocolate Strawberry Shortcake
WEDNESDAY:
King Chicken Ranch
Honey Bun Cake
THURSDAY:
Cornbread & Milk (or with mustard greens and sausage)
FRIDAY:
Bread Pudding
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Cay Gibson
"There are 49 states, then there is Louisiana." ~ Chef Emeril
wife to Mark '86
mom to 5
Cajun Cottage Under the Oaks
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MarieC
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| Posted: April 29 2008 at 5:12am | IP Logged
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Cay Gibson wrote:
TUESDAY:
Assorted pork chops (thawing in refrigerator...still looking through cookbooks for recipe)
Double-Chocolate Strawberry Shortcake
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Cay...you are my kinda cook! Still figuring out dinner, but a yummy dessert is already planned out!
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Marie
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Ruth
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| Posted: April 29 2008 at 6:05am | IP Logged
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Can I come over Wednesday? 
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Ruth
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My family blog
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MarilynW
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| Posted: April 29 2008 at 6:21am | IP Logged
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Here is mine:
Menu Plan April 26 to May 4
My kids want to come over to your house - they think dessert during the week is so cool!
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Marilyn
Blessed with 6 gifts from God
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aiereis
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| Posted: April 29 2008 at 8:47am | IP Logged
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Cay Gibson wrote:
WEDNESDAY:
King Chicken Ranch
Honey Bun Cake
THURSDAY:
Cornbread & Milk (or with mustard greens and sausage)
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Are these Southern dishes? I haven't heard of them before. To my non-Southern mind, when I hear of cornbread and milk I think of a slice of cornbread and a glass of milk.
Christina
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Kristie 4
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| Posted: April 29 2008 at 9:07am | IP Logged
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Wow Marilyn and Cay. I would like to eat at both your houses this week!
Marilyn, I also love when my menu includes lunches- thats the meal that always gets me...
My menu this week is
Sunday: Leftovers (not planned that way, but had a really fun outside day!!)
Monday: Soup day- Minestrone (vegetarian) and fresh homemade pilgrim's bread
Tuesday: Cauliflower Curry and Basmati Rice
Leftover Choco. Chip Cookies
Lunch: Rice Pudding and Sandwhiches and Apples
Wednesday:Vegitarian Shepherd Pie(potluck meal)
Lemon Loaf
Thursday:Black Beans, Rice, and Squash
Friday: Pizza Night
Homemade Ice Cream
Saturday: Lentil Soup (always on Sat. as this is our busy music and dance day)
Lunch: New York Bagels from Gunn's
I think we are having company on the weekend so I will either change one of the nights, or just keep the soup and make some yummy fresh bread and a cake!
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Kristie in Canada
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Philothea
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| Posted: April 29 2008 at 9:25am | IP Logged
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All I know is that tonight we're having spaghetti.
I need to get on board with this menu planning thing.
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Cay Gibson
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| Posted: April 29 2008 at 10:39am | IP Logged
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Kristie 4 wrote:
| Wow Marilyn and Cay. I would like to eat at both your houses this week! |
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Kristie, Let's each cook than do the wife-swap thing. I'd love to eat your menu this week.
Kristie 4 wrote:
Marilyn, I also love when my menu includes lunches- thats the meal that always gets me...
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I love this too. Truth is my children are of age to fix their own sandwiches or warm up leftovers or pop a frozen pizza into the oven. And Garrett is usually the one who cooks lunch if cooking needs to be done.
Still planning is helpful because I'm still the one doing the shopping (for the most part) though Kayleigh and Garrett often enjoy doing it for me.
aiereis wrote:
Cay Gibson wrote:
WEDNESDAY:
King Chicken Ranch
Honey Bun Cake
THURSDAY:
Cornbread & Milk (or with mustard greens and sausage)
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Are these Southern dishes? I haven't heard of them before. |
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Cornbread and milk is, definitely.
King Chicken Ranch is more of a Mex-dish, with tortillas and Ro-Tel tomatoes.
aiereis wrote:
To my non-Southern mind, when I hear of cornbread and milk I think of a slice of cornbread and a glass of milk.
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Actually Cornbread and Milk is a staple diet down here. It's better known as couche couche but you'd have to hear me say it to be able to pronounce it. 
Cornbread and milk is the easy (lazy  ) form of couche couche. You bake a pan of cornbread, crumble a slice into a bowl, sprinkle it with sugar to taste, and anoint with milk. Best done when cornbread is piping hot. 
My children call it their "Cajun Cereal".
When I make cornbread I usually cook a pot of mustard greens and ham/sausage on the side because this is how my dh and I like it. The children, on the other hand, won't eat the mustard greens. 
Btw, I still don't know what I'm doing with those assorted pork chops in my frig. Usually when that happens they end up in a pot smothered with onions.
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Cay Gibson
"There are 49 states, then there is Louisiana." ~ Chef Emeril
wife to Mark '86
mom to 5
Cajun Cottage Under the Oaks
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Chari
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| Posted: April 29 2008 at 10:45am | IP Logged
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Kristie........are you a vegetarian?
Since we have two vegans in our house, most of us live like vegetarians, by default. 
We could use some inspiration vegetarian-wise...your menu looks very interesting.
Could you tell me your top 5-10 vegetarian meals? No pressure.......just when or if you have time!
Thanks!
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Dh Marty 27yrs...3 lovely maidens: Anne 24, Sarah 20 & Maddelyn 17 and 3 chivalrous sons: Matthew 22, Garrett 16 & Malachy 11
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Paula in MN
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Can I just add that couche couche is fabulous?
I'm so hungry right now for that and for crawfish. Cay, if I leave now I can be there for breakfast, okay?
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 Paula
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Cay Gibson
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| Posted: April 29 2008 at 11:19am | IP Logged
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Paula, OK. I was able to freeze three lbs. of fresh crawfish so just name your poison and I'll whip it up.
Seems my children are also of age to get into my fresh strawberries and make their own strawberry/banana smoothies.  There are no strawberries left.
Guess I'll bump the Honey Bun Cake to tonight and do the Double Chocolate Strawberry Shortcake when I get more strawberries.
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Cay Gibson
"There are 49 states, then there is Louisiana." ~ Chef Emeril
wife to Mark '86
mom to 5
Cajun Cottage Under the Oaks
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ladybugs
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| Posted: April 29 2008 at 11:21am | IP Logged
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Did I miss what Honey Bun Cake is?
It sounds  !
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Maria P
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MarilynW
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| Posted: April 29 2008 at 11:25am | IP Logged
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Just had to share this easy and great dessert we had on Sunday
ds made a vanilla cake (pound cake will do too) cut it into cubes and put into crystal glasses/bowls. He put blueberries and sliced strawberries on top of the cubed cake. He melted rich creamy vanilla icecream and poured it over the top of the cake and fruit. Yum yum yum. Some of my children put chocolate sauce and whipped cream on top!!
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Cay Gibson
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| Posted: April 29 2008 at 11:41am | IP Logged
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Marilyn,
I was fixing to email you that transcript info. Be on the watch for it. Your ds's dessert sounds absolutely  .
Maria, the Honey Bun Cake very easy. I'm sure there's an online recipe. I'll send you mine when i get a minute to type it up. Right now I need to run...
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Cay Gibson
"There are 49 states, then there is Louisiana." ~ Chef Emeril
wife to Mark '86
mom to 5
Cajun Cottage Under the Oaks
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chicken lady
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Ok, so am I the only who wings it everyday? You all really impress me with your plans. I can barely get though the day. Love the recipe sharing, Cay your meals sound very yummy. How do you cook mustard greens?
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chrisv664
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chicken lady wrote:
| Ok, so am I the only who wings it everyday? |
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Well, I fall somewhere between winging it and planning. Right now a good week is when I print out the week's schedule on outlook Sunday night and see which nights I have a full house and time to cook; which nights I can cook, but will be eating all alone; which days are crockpot days; and which days peanut butter will have to suffice! Believe it or not, this is organized, for me. There is definitely room for improvement, but I am on my way!
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ladybugs
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chicken lady wrote:
| Ok, so am I the only who wings it everyday? |
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Does that mean you chicken wing it every night?
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Love and God Bless,
Maria P
My etsy store - all proceeds go to help my fencing daughters!
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Cay Gibson
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| Posted: April 29 2008 at 2:08pm | IP Logged
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chicken lady wrote:
| How do you cook mustard greens? |
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Molly,
Can you believe the old Cajuns use to pick mustard greens straight out of the ditch (probably while they were collecting crawfish ) and cook them on the stovetop?  I'm not naming names but I know people who still do this today...with mustard greens, I mean.
And, yes, my children have crawfished in our frontyard ditch and boiled them in a tin can over an open fire. Just like my brother and I did.
Anyway, back to your question, Molly.
To cook mustard greens is like cooking turnip greens or spinach. Simmer, simmer, simmer, and more simmering. Just put them in water, add a little cooking oil, and watch them simmer.
Cook your meat separately. I can't eat greens without seasoning and meat flavoring (ham, bacon, or sausage does nicely) and that's what gives the kitchen the pleasing aroma.
Then you drain the water, season greens with Cajun seasoning to taste, add cooked meat and drippings, and simmer with a little water base on low heat to blend until ready to serve.
Can add turnips if there's some in your garden.
Btw, I found something to do with those pork chops I had in the frig. I seasoned and floured them then browned them in pan. I cut up some potatoes and placed them in my Pampered Chef stoneware casserole dish with the browned pork chops on top. Then I mixed a can of cr. of mushroom and a can of cr. of celery with water and poured on top of dish.
It's baking in the oven right now. All I have to do it scoop it out of there and supper is ready.  And it's only 1:34 PM CT. We have our last CCD class this afternoon. That's why I started early.
That's what I find the most beneficial about having a menu. The meat is thawed the night before and, as long as I have the main dish planned, I can wing the rest.
Like winging dessert. No strawberries. Seems we'll be having sugar cookies for dessert tonight. Kayleigh has an end-of-the-year party for her French class this evening and she's making some. There's always something baking around here.
Regarding menu planning, your question just helped me write (in about ten minutes) my next food column. I have you to thank, Molly. 
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Cay Gibson
"There are 49 states, then there is Louisiana." ~ Chef Emeril
wife to Mark '86
mom to 5
Cajun Cottage Under the Oaks
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chicken lady
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Cay Gibson wrote:
Regarding menu planning, your question just helped me write (in about ten minutes) my next food column. I have you to thank, Molly. |
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Glad I can help Cay  I figure it is my calling in life to make everyone else look good
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JennGM
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chicken lady wrote:
Cay Gibson wrote:
Regarding menu planning, your question just helped me write (in about ten minutes) my next food column. I have you to thank, Molly. |
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Glad I can help Cay I figure it is my calling in life to make everyone else look good |
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Molly, I kind of wing it. I buy what's on sale, alternate my beef and chicken and fish nights. I decide on the sides 1 hour before dinner usually.
But I can make you look shining. I had my beef for a crock pot roast. I seared it, had it all ready. It's been sitting in the crock pot for 3 hours without it being on. I DIDN'T TURN IT ON.
I wondered why I didn't smell anything. Fortunately I have time to bake it in the oven, but what a silly thing to do! I hope it safe to eat after sitting out like that for 3 hours.
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Jennifer G. Miller
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Sharing This Week's Menu
