Pasta with Sun-dried Tomatoes

I almost didn't blog about this dish. It is so easy, it really doesn't qualify as a "recipe." But it was a perfect "Meatless Monday" dish, easily converted to a side dish (maybe for Italian Breaded Pork Chops) if you aren't into the whole Meatless Monday idea.

printable recipe

Pasta with Sun-dried Tomatoes

All you really need is your favorite pasta (I usually allow 2 oz per person) and a jar of sun-dried tomatoes. I like to purchase the big jar pictured here from Costco. We keep it in the fridge and have sun-dried tomatoes on hand whenever we need them. It is much cheaper than buying small jars at the store each time a recipe calls for them. Cook the pasta according to package directions.

While the pasta is cooking, heat up the sun-dried tomatoes with olive oil in a small skillet over medium-low heat. The tomatoes we buy are packed in olive oil with garlic and herbs, but if yours aren't then you may want to add some minced garlic and italian seasoning.

Drain the pasta and toss with olive oil/tomato mixture. Season to taste with salt and red pepper.

Serve with a garnish of freshly grated Parmesan cheese, if desired. It's as simple as that!

This recipe is featured in Menu Plan 12.

Wontons and Fried Rice

This Wonton recipe is from my friend Julie's cooking blog, Real (Good) Cooking.  To learn how Julie and I are almost related, check out the guest post she did for me back in December. 

 

I have been wanting to try Julie's Wonton recipe for awhile, but I have to admit, I was a little intimidated. I mean, I have never made wontons or anything like that myself, and I have never even thought of purchasing tofu before! Fortunately, she blogged about the recipe and added some great step-by-step pictures. Funny how pictures work, isn't it? I immediately added the wonton recipe to this week's menu plan, and look how great they turned out!

 

 

Note: this recipe makes 30-40 wontons, way more than my family could eat in one sitting, so I froze some uncooked wontons to fry up on leftover night.

 

printable recipe

Wontons 

 

3/4 lb. lean ground beef  (or if you're feeling frisky, use chopped, raw shrimp)
1/2 package tofu (firm works best)
3-4 scallions, chopped
1/2-3/4 cup chopped bean sprouts
1/4 tsp. each of salt, pepper, garlic powder

2 Tbs. soy sauce
1 package wonton wrappers (found in the produce section by the tofu and refrigerated salad dressing)
canola oil

 

Place the raw ground beef, tofu (cut into chunks), scallions, sprouts, seasonings, and soy sauce in a large bowl and mix with (clean) hands.

 

Heat about 1/4 inch of oil in the bottom of large pot over medium heat.

 

 

To assemble the wontons: Spoon a small lump of the filling onto the middle of each wrapper.

 

Using your finger dipped in water, wet the edges of the wrapper and fold in half to make a triangle shape. Make sure they are sealed all the way around. If you get a hole in the wrapper, tear off a small piece in the corner to patch it.

Once you have several wontons prepared, gently put one in the oil. You know the oil is ready when the wonton starts to bubble and sizzle. Once the oil is ready, cook 4-5 wontons at a time. Cook until golden brown (3-4 minutes on each side). 

 

Watch your oil carefully. If it starts to sizzle a lot and the wontons are browning quickly, turn down the heat. If the wontons brown too quickly, the filling will not be cooked. You probably want to cut open the first couple right away to make sure the filling is cooking through all the way.
 

 

Put wontons on paper towel lined plate to cool.

Sweet and Sour Dipping Sauce
apricot jam
soy sauce
 

Heat jam in microwave in 30 second intervals until runny enough to push through a fine mesh strainer. Strain out the chunks and add soy sauce to taste (a couple of Tbsp soy sauce per cup of jam).

 

Fried Rice

serves 3-4

1 cup rice

sesame oil (or canola oil)

4 scallions (green onions), chopped

2 eggs

soy sauce, powdered ginger, and pepper, to taste

Cook the rice and let cool for a few minutes.

Heat the oil in a large skillet over medium-high heat (be conservative if you use sesame oil, it has a strong flavor).

Add the onions and saute for a minute.

Dump in the rice. I do have a way with words, don't I?

Add some soy sauce, ginger and pepper.

Cook and stir for a few minutes until heated through.

Push rice to the side, add eggs and scramble.

Mix scrambled egg into rice, cook and stir for a minute or two more and serve alongside Fried Wontons or Thai Honey Peanut Chicken.

This recipe is featured in Menu Plan 12.

Texas Sheet Cake

Hi everybody. Today I would like to introduce you to my dear friend, Texas Sheet Cake. This is an easy recipe from my mother-in-law, Kelly.

Do not be fooled by its plain appearance. What it lacks in looks, Texas Sheet Cake makes up in fudgy, moist deliciousness. The rich chocolate frosting is poured on while the cake is still hot, so it seeps into the cake and seals in the moisture. Texas Sheet Cake is like the best, most fudgy brownie you have ever had, only better.

Serve it with ice cream, I know you'll love it.

printable recipe

Texas Sheet Cake

1 cup butter

1 cup water

1/4 cup cocoa

2 cups flour (add an extra 2 Tbsp flour for high altitude)

2 cups sugar

1/2 tsp salt

1 tsp baking soda (scant tsp for high altitude)

2 eggs

1/2 cup buttermilk (I used 1/2 cup milk with 1/2 Tbsp vinegar that I let sit for a few minutes)

In a medium saucepan over medium heat, melt the butter in the water and cocoa powder.

Bring the mixture to a boil, stirring frequently.

Remove from heat and whisk in the flour, sugar, salt and baking soda.

Once the dry ingredients are mixed in, add the eggs and buttermilk.

Whisk until combined.

Spray an 11x13 inch sheet pan (the kind that has a 1 inch lip). Pour cake batter into the pan.

Bake at 350F for 20-25 minutes, or until the cake springs back when you lightly press it with your finger.

When the cake is almost finished baking, start making the frosting:

1/2 cup butter

1/4 cup cocoa

1/3 cup milk

2-3 cups powdered sugar

In the same (now clean) saucepan, bring the butter, cocoa and milk to a boil, stirring constantly.

Remove from heat, and gradually whisk in the powdered sugar until the mixture reaches glaze consistency. You want it to be slightly thickened but still pourable.

Pour over the hot chocolate cake and let cool on counter for 30 minutes at least. Serve or cover to be served later - this cake stays moist for days!

This recipe is featured in Menu Plan 12.

Menu: Week of February 21-27

I'm back with a great new menu! Follow along with me!

I'm linking up with I'm an Organizing Junkie for Menu Plan Monday.

Meatless Monday: Pasta with Sun-dried Tomatoes - Simple and light!
Tuesday: Chicken and Sausage Gumbo - did I ever mention that I was born in New Orleans?
Wednesday: Glazed Pork Chops (serve with your favorite potato dish) - one of my favorite ways to prepare pork chops, marinated then grilled
Thursday: Leftover/Takeover Night - I would recommend the gumbo, it's so good leftover!

Friday: Deep Dish Pepperoni and Jalapeno Pizza
Saturday: Spicy Romano Chicken - a copycat version of one of my favorite Carino's dishes
Sunday: Wontons and Fried Rice - I've never made wontons before, I can't wait to try it out!
Dessert: Texas Sheet Cake - so easy, so good! 

Sounds great, right? Let's get shopping!

The amounts listed here are for a family of 3-4. If you are feeding a larger family, double the amounts that are asterisked. For Menu Plan Explanation, click here. For all of my menu plans, click here.

printable shopping list

Pantry:
flour
rice
white sugar
powdered sugar
corn syrup
cocoa
yeast
canola oil
olive oil
baking soda
salt
pepper
creole seasoning
1 tsp chicken bouillon granules (or 1 cube)
cayenne pepper
garlic powder
ground cloves
mustard
barbecue sauce
apricot preserves
soy sauce
1 can tomato sauce
*1/2 package pepperoni
*1/2 jar sliced jalapeno peppers
1 can quartered artichoke hearts in water
*8 oz of your favorite pasta
*8 oz bowtie pasta
1 jar sun-dried tomatoes in olive oil

Fresh:
1 bunch fresh parsley
1 head garlic
1/2 green pepper
2 bunches of green onions
1/2 pkg tofu (firm)
3/4 cup bean sprouts
2 cups chopped mushrooms
3 onions
3 celery stalks
milk
1 lb butter
parmesan cheese
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
3 eggs
1 pkg wonton wrappers (found in produce section by refrigerated dressings)
bone-in pork chops (1 per person)
3/4 lb ground beef
3 boneless, skinless chicken breasts (5 if doubling)
1 lb andouille sausage
for Saturday's Pasta dish - 1 pint alfredo sauce (we like to purchase this from Olive Garden takeout)

Parmesan Pasta with Meat Sauce

This is a great, easy, satisfying recipe from my mother-in-law. My husband has been requesting this meal for a couple of months now so I was thrilled when I called his mom for the recipe and found out I had all the ingredients on hand! The only exception was the penne pasta, but I substituted thin spaghetti and all was well.

printable recipes

Parmesan Pasta with Meat Sauce

serves 4

1 lb hamburger
salt and pepper
2 Tbsp chopped fresh parsley
2 cans beef broth OR 4 cups water and 4 tsp (or cubes) beef bouillon
8 oz uncooked penne pasta (or another kind)
2 Tbsp butter
1/4 cup fresh shredded parmesan

Brown ground beef in a large skillet, drain off fat, and season with salt and pepper. Be generous with the pepper.

Add parsley and broth and simmer for 5 minutes.

Cook the pasta according to package directions, drain, and toss with butter and parmesan.

Place pasta in individual serving bowls and top with beef and broth mixture.

This recipe is featured in Menu Plan 11.

Crock Pot Ribs

I have come to the conclusion that I never need to go out to eat for good ribs ever again. These ribs are just as good as any I have had in a restaurant. They start out in the crock pot then finish on the grill for a great texture and flavor. Give them a try next time you want to make your loved one a special meal!

printable recipe

Crock Pot Ribs

1 rack baby back ribs
1 bottle barbecue sauce (we like Sweet Baby Ray's)
1 can Dr. Pepper (not diet)

Cut the rack into 2-3 pieces and place in your crock pot.

Pour the can of soda and bottle of barbecue sauce over the ribs (reserving 1/2 cup barbecue sauce for basting later).

Cover and cook on low for 6-8 hours. You don't want to overcook these, they should be tender but not quite falling off the bone. You can serve them like this, but we prefer to finish cooking them on the grill.

Heat your grill to high, place ribs on grill then turn heat to low and cook 15-20 minutes. The initial high heat will add a nice crust.

Don't these look great?! Serve with mashed potatoes and steamed broccoli or asparagus.

This recipe is featured in Menu Plan 11.

Happy Valentine's Day!

I hope you are having a fantastic Valentine's Day with the special ones in your life. This is a very exciting day for me, not only am I married to an amazing guy, but I also have my very own domain up and running! This means that you can type in "themenumama.com" or "www.themenumama.com" and you will be brought to this website, no more fiddling with the "blogspot" part of the URL (although if you have my site saved with the blogspot, you will still be brought here, no worries).





Hopefully this makes my website more accessible and user-friendly. Enjoy your day, everyone!