Usually I just type my menu into my iphone notes and go from there. But, since I need every practice and lettering and calligraphy – I usually attempt to jot down my menu on a notepad. I’m in the process of making a set of menu note pads and grocery list pages for the Etsy shop – so be on the lookout!
This week is going to have BBQ chicken written all over it. I opened a bottle of sauce the other night for some pulled beef and now need to use it up – so we are bringing on summer with three bbq meals. I know they will be delicious and I feel like we should eat them outside – but we have no deck furniture – or a deck for that matter – we have a slab of concrete. Today we sold our home in Little Rock (or should because today was the day) and I loved our deck there – complete with charcoal grill. We had one in the townhome where we spent our first married year – and it made it possible for us to enjoy each other’s company longer in the courtship process.
What are you cooking this week? The only reason there is no sweet stuff this week is because I’m doing 7 days with no sweets – baked goods. That’s been good because last week I ate way too many. Also starting the gym today – so that will be good in helping me get off the lest 23 baby pounds – from two babies!
Monday: CPK frozen bbq chicken pizza – veggies
Tuesday: Spaghetti Pie – garlic bread – veggies
Wednesday: Turkey Sloppy Joes from Joy the Baker (I’m using store bought wheat rolls) – salad
Menu planning is an activity I like to do in our home. I’m glad my husband likes me to do it as well – that he is an adventurous eater! That makes menu planning even more fun.
There are many ways you can plan a menu, but as I’ve been doing it weekly I find there is most flexibility in that for our family. Honestly, I sometimes change mid-week or something comes up and I have to change it, but food usually lasts a week. The reason I don’t like menu planning for a month is I like spontaneity. I don’t like even me having that much control over what I’m going to eat that day.
So, here’s what I do.
Each week I sit down and think through 6 categories (one is leftovers). Sometimes the categories stay the same, and sometimes they change. Here are some samplings of categories I have on my menu list any given week:
Slow-Cooker
Meatless
International (Italian, Mediteranean, Indian, etc)
Date Night (a little more fancy of food that we will eat for dinner once the boys are in bed – and includes a fun dessert for two)
Salad Night
Taco Night
Pizza Night
Cookbook Night (I love cookbooks, but actually usually get my recipes off the internet.)
Brinner (Where we have breakfast for dinner. This one is usually delicious, easy, and inexpensive.)
When I have chosen my categories for the week, then I look at our family calendar. I know Fridays are my husband’s day off – so I either let that one be a slow-cooker day if we are going to be busy or I let that be a day when I have more time to spend in the kitchen because he is home to play with the boys. Maybe we are busy one night, so I need a really easy meal or I know we are going to need to eat early or late that night. Flexibility is the name of the game.
Then I think through what is in season right now. I may make more strawberry, peach, or blackberry foods and tomato and corn meals since we are coming into the summer months. In the fall, I will make more soups with pumpkin and winter squashes and sweet potatoes. This is also a way you can cut the cost down in your food budget.
Then I look through a Bloglovin feed of blogs. I love seeing the artistry which people create new foods and photograph those foods on their tables. It inspires me. Then all I have to do is decide (and narrowing down is sometimes I difficult thing) and ask the Mister if he has any requests that week – and fill in the blanks.
This week is totally not going like it was planned. I was supposed to be going to Charlotte after I dropped mister at the airport, but then we looked at the budget. I will so miss time with friends and babies and in a cool place like Charlotte.
But, here’s to cooking at home:
Monday: When I saw this on my feed and realized I had everything and how perfect are pancakes when you are by yourself (and your kiddos) – they freeze well and I have everything for the recipe. Thanks Kevin for being creative with your pancakes!
Tuesday: Tomato Avocado sandwiches will be for dinner. Simple and fresh with some local french country bread I got at the farmers market last week
Wednesday: Coconut lime ice box pie. Roasted potatoes from the farmers market and some vegetables will be on tap for tonight for a simple vegetarian meal. For lunch, I’m trying out the Roswell Tea House with a sweet friend. I think I could eat their whole menu…I want to try everything.
Thursday: Pound cake cupcakes with a lavender buttercream. Can’t wait. These are for ARWB Foodie Friday post. Can’t wait to see how they turn out! For dinner I’m thinking Jiffy Corn waffles are in store. Maybe with some chicken tenders on top for some semi-homemade chicken and waffles.
Friday: That pizza that I still haven’t made yet – yeah, the white truffle one – I’m going to make that.
Saturday: Roasted Swai salad for a late dinner with the mister when he gets off work – don’t know how much my littles will go for it.
Sunday: I think Sunday’s are made for a good brunch meal. Let’s go with a bacon quiche…what’s not to love.
This is a special week in the life of the Rainwood Kitchen:
1. My in-laws are coming for a visit.
2. I am packing up our kitchen with a friend in our community group at church later this week.
3. And it is Easter!
What special traditions do you have for Holy Week or Easter? Do you make anything special to celebrate this holiday?
Monday: We are doing homemade grilled cheese and soup for lunch today when the in-laws get here. Then for dinner we are doing taco salads with the amazing grilled chicken that some men from our church cooked up yesterday. All for missions! God loves the world!
Tuesday: You know the Italian Chicken I was supposed to make last week – well, I’m making it today instead.
Wednesday: The Sweet Corn Pancakes from Edible Portland and sausage. Story: We sat down today for lunch and I made Jiffy’s corn waffles. We both devoured them. Mister said I could definitely make these again! I said I wanted to make my own. Now he will have to decide what he likes better – box or homemade
Thursday: White Chicken Chili. Going to make a crockpot kind so we can be busy doing other things instead of standing over a stove. I’m going to start with this recipe – then make it my own. Look for a recipe coming this week!
Thursday: Comfort food night: meatloaf, green beans, and mashed sweet potatoes from my cousin’s farm in Alabama. These are coming rom a church cookbook that my husband loves. I’ll post it to the recipes later!
Friday: Fried Chicken Salads. This is one of our go-to easy dinners. Love them!!
Saturday: Simple pasta dish with a salad. Don’t want to pack all that and its easy after a yard sale morning!
Sunday: For Easter breakfast, we are doing a blueberry cinnamon French toast. Then after church, we are getting Fried Chicken from KFC and making my Granny’s Pea Salad, biscuits, and creamy rice.
Sweets:
Coconut Custard Pie
Banana Bread
Lemon Cream Pie Bars
Golden Oreo Cake Balls
We have another short week on our hands. We just got back from looking for housing in the Atlanta area.
I love being married – because I can ask my husband what he wants to eat. How this helps me: he’ll be getting food he loves and he gives me ideas when I’m in a rut!
Wednesday: Bolognese Pasta and the great thing about this is it is in the freezer. I can just pull the sauce out and warm it up. We have another showing on our house and everything has to be spotless at all times!
Saturday: Brinner before a photo shoot of a sweet family in town. I love French Toast and rarely make it so I’ll be making it this week and serving it with some fruit! Our little will love it too. May not try him with syrup yet because it is so messy – but he will love the sweetness of it as well.
Sunday: Fajitas for our church’s mission fundraiser. I here there are 75 lbs of skirt steak marinating.
In Wake Forest, North Carolina, a place I called home for 3.5 years in my twenties, sits a well-known favorite of the Olde English Tea Room. As you walk in the door, you are greeted with the fragrance of enough tea to make any tea-lover happy.
They had delicious cakes that friends of mine baked in the wee hours of the morning and the slower hours of the afternoon. Delicious chicken salad and a chicken and rice soup that I ate almost exclusively. And they had quiches.
I never tried theirs because I didn’t know what I was missing. I didn’t start eating quiche until a few years ago. Maybe its because I thought it wasn’t filling or was too dainty of food – I mean, I love macaroni and cheese and a good steak or burger. But, now I know better.
I created this quiche because of the presence of these sweet little peppers that were on sale at my grocery store. Oh goodness. Their sweetness, after cooking just a bit in some olive oil, tasted divine and simple in the pool of eggs and cream and cheese that they baked in. I went the simple route and used a store bought pie dough for the crust – but do what your heart – and your counter space limitation – tell you to do. Maybe you have a pie crust recipe from your grandmother that you use all that time – then by all means use it.
Italian Sweet Pepper Quiche
Recipe Type: Breakfast
Cuisine: Eggs
Author: kd316
Prep time:
Cook time:
Total time:
Serves: 6
Deliciously rich and sweet quiche perfect for any time of the day
Ingredients
1 unbaked pie crust
1 cup shredded Italian cheese (I use a 5 cheese blend)
1 cup heavy cream
6 eggs (I use all natural Great Day Farm eggs)
7 sweet mini peppers, chopped, seeded
olive oil
1/2 tsp dried basil
1/2 tsp dried oregano
salt and pepper to taste
Instructions
Bake the pie crust for about 15 minutes in a 375 degree oven. Remove from oven and allow to cool for a few minutes.
Chop the peppers and sauté until just soft in evoo. Season with salt and pepper.
In a bowl, mix the eggs, cream, spices, and half of the cheese.
When your pie crust is cooled, layer the rest of the cheese in the bottom.
Then top the cheese with the peppers.
Then dump in the egg mixture. If you are using a deep dish you will be able to fit all the mixture. If you aren’t then you’ll have a little left (just scramble it up in a pan and have a breakfast 1 and 2).
Bake on a baking sheet for about 45 minutes or until no longer jiggly in the center of the quiche.
Serve with a simple green salad or some fruit and a muffin.
