Weekly Menu: November 23-29, 2014

Thanksgiving Turkey

Sunday: Herbed Veal T-Bones with Cheesy Polenta and Roasted Asparagus
Monday: Lentil Country Supper
Tuesday: Leftovers: Veal with Cheesy Polenta
Wednesday:   Leftovers: Lentil Country Supper
Thursday: Thanksgiving with Friends!
Friday: Thanksgiving Leftovers
Saturday: Dinner Date!
Starting off the week with another Omaha Steaks cooking adventure!  This time it's using Veal T-Bones...but I recruited a friend who's a good cook to help me make (and eat) this one. He's going to leverage the recipe linked above as inspiration, but since it's a different cut of veal than in the recipe we'll adapt the cooking approach accordingly. Should be tasty, although I have to say I've never had veal t-bones before so will be interested to see how it turns out! Then I'm bringing back an old, healthy winter favorite...lentil country supper.  Rounding out the rest of the week is Thanksgiving, of course!  I'm heading to a Friendsgiving this year so not putting on my full spread like I normally do but I am still making my Spicy Cranberry-Pepper Jelly, Sweet Potatoes with Marshmallow & Coconut and Rum Pumpkin Pie.  Wouldn't be Thanksgiving to me without those three!

As always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week. Happy cooking...
Weekly Menu: November 16-22, 2014
Sunday: Leftovers: White Chicken Chili
Monday: Bison Filet Mignon with Gorgonzola Twice Baked Potatoes & Warm Spinach Salad
Tuesday: Leftovers: White Chicken Chili
Wednesday:   Dinner Date!
Thursday: Hopalong Board Meeting
Friday: Breakfast for Dinner
Saturday: Dinner Date!
My white chicken chili from last week lasted a bit longer than I had planned due to some impromptu plans last week so that will help me round out this week as well.  Monday I'm having my friends Jonathan and Katherine over to help me cook up (and eat!) one of my Omaha Steaks dinners that I'll blog about for SteakBytes.com.  So we're keeping it classic alongside the Bison Filet Mignons that I just had delivered by pairing them with Gorgonzola Twice Baked Potatoes and a Warm Spinach Salad with Bacon, Tomato and Red Onion. Decadent and delicious, but should serve well for a post about a New Year's Eve dinner...stay tuned for that!

As always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week. Happy cooking...
Weekly Menu: November 9-15, 2014

White Bean Chili Fixin's!

Sunday: Dinner & Movie with a friend
Monday: Slow Cooker White Chicken Chili
Tuesday: Leftovers: Pho Ga from Sundays Dinner
Wednesday:   Leftovers: Slow Cooker White Chicken Chili
Thursday: Leftovers: Slow Cooker White Chicken Chili
Friday: Friend's Birthday Dinner in Wine Country!
Saturday: Friend's Birthday Dinner!
I'm finally back from my whirlwind 2 1/2 week work trip and while I'm excited to be back at home cooking again it's a bit of a hectic week.  So I'm making a big batch of America's Test Kitchen's Slow Cooker White Chicken Chili to get me through the week.  Nice and hearty for this time of year, but pretty healthy too.

As always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week. Happy cooking...
SavoryGirl’s October Posts for Omaha Steaks

SteakBytes.com logo

October was my first month as a guest blogger for Omaha Steaks and, of course, I wanted to share my first two posts with all of you! While I'm technically not getting paid to do this, I do get free product of my choosing based on the topic themes of the month.  That being said, I would never write anything I didn't enjoy or believe in and to be honest both my parents and I have enjoyed Omaha Steaks on occasion for years and years.  So when the opportunity presented itself it felt like an authentic way to get SavoryGirl a bit more awareness and visibility.

For my first month, I wrote two posts, which I've shared below. To be 100% candid, I absolutley love their Rapid Roast technology.  Both the teriyaki pork tenderloin and the beef wellington goes straight from the freezer to the oven, stay in a vacuum sealed pack and cook up with making zero mess at all.  Does it get any easier?  And they both cooked perfectly according to the directions.  I really enjoyed the Beef Wellington and would buy these again on my own...steak cooked perfectly and the mushroom pate and flaky crust felt decadent just as Beef Wellington should!  The pork tenderloin cooked up well, but to be honest the teriyaki glaze was a bit too salty for my taste. And you all know how SavoryGirl feels about salt! So next time I make it I would likely pair it with a sweet glaze or dipping sauce to counterbalance the teriyaki marinade. Since my pineapple fried rice that i served along side it is also a pretty salty the overall meal was a bit much, despite the sweetness of the pineapple. So I'd also likely choose a different side dish to balance out the flavors...maybe a sweet potato pineapple bake or something along those lines.

So, here are my very first guest blog posts for Omaha Steaks' SteakBytes Blog...check them out and let me know what you think!

Rapid Roast Teriyaki Pork Tenderloin with Pineapple Fried Rice

Beef Wellington Bites with Red Wine Rosemary Dipping Sauce

I'll continue to share my monthly posts here on SavoryGirl, but if you want to keep an eye on them yourself my page on the Omaha Steaks SteakBytes Blog can be found here.
Weekly Menu: October 20-25, 2014
Sunday: White Fish with Roasted Rapini & Tomatoes
Monday: Leftovers: Frozen Many Bean Soup
Tuesday: Christian’s Birthday! SavoryGirl’s Steak with Brussel Sprouts & Bacon
Wednesday:   Shakshuka
Thursday: Leftovers: Steak tacos with avocado & grilled scallions
Friday: Dinner with Matt & Renee
Saturday: Leftovers: Shakshuka
I'm out of town for a bit so I thought I'd share an old menu from 2012 instead of just skipping this week and leaving you hanging completely! And of course, Happy Happy Birthday to my ex, Christian on Thursday! ---------------------------------- 2012 Post: I'm back in town and not leaving again for the foreseeable future, yippeee...so let's get cooking! Since it has been a bit hectic we're starting off the week an easy fish and roasted rapini & tomatoes dinner. Nice and healthy. Then we're reaching back into the freezer to pull out a fantastic soup we made from our October 7th menu. Tuesday is Christian's special day and he has requested my famous home-cooked steak (I swear, they're as good as most restaurants!) with a side of roasted brussel sprouts and bacon. My newfound approach to steak comes from a past Bon Appétit article about how to cook the prefect steak, which I linked to in the menu above. Trust me, you'll feel like you're using way too much salt, but just go with it!

Then we're rounding out the week with a nice Israeli vegetarian dish...you all know how much I love eggs for dinner and this one is a winner! We'll turn Christian's steak dinner into some yummy steak tacos for leftovers on Thursday and then we have a dinner date with one of our all-time favorite couples. Between the birthday and dinner with friends I'd say we have a fun and yummy week coming up!
Weekly Menu: October 12-18, 2014
The Key Components to Garlicky Red Lentil Soup
Sunday: Chicken Tiki Masala 
Monday: Leftovers: Tiki Masala
Tuesday: Girls Night Dinner!
Wednesday: Garlicky Red Lentil Soup
Thursday: Dinner & Game Night Date!
Leftovers: Garlicky Red Lentil Soup
Saturday: Dinner Out
This is my last week in town for a while so I'm trying to cook a bit more despite some plans I already have.  Whenever I'm on the road I get a little sick of eating out so I try to book-end my trips with good home-cooking!  So I'm starting the week off with so Chicken Tiki Masala simply because I've been craving Indian food lately.  I'm cheating a bit and just using a jarred sauce since I had a busy weekend and won't get home until late.  Then Wednesday I'm making one of my fall favorites...Garlicky Red Lentil Soup. Easy, healthy and delicious!

As always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week. Happy cooking...
Garlicky Red Lentil Soup

This is one of our favorite lentil soups. If you've never cooked with red lentils before, they may be a bit harder to find but they are worth the hunt. They cook up softer than green or brown lentils and I think they have a slightly sweet, nutty flavor. Most health food stores carry red lentils these days, including Whole Foods.

This soup recipe is from the cookbook, Soup; Superb Ways with a Classic Dish, and is super easy to make...well beyond mincing up two onions. Get out those swim googles so you don't cry like a baby and risk chopping your fingers. It does take about 90 minutes to cook though, so best to make it on a weekend and eat it as leftovers during the week. It holds up well for about a week and also freezes perfectly...I often make a double batch. 
Weekly Menu: October 5-11, 2014
Sunday: Leftovers: Spicy Black Bean & Grilled Corn Salad Tacos
Monday: Leftovers: Spicy Black Bean & Grilled Corn Salad Tacos
Tuesday: Brown Rice Bowl with Kale, Avocado & Poached Eggs
Wednesday: Friend cooking me Balinese Chicken Curry with Sweet Potato Rice!
Thursday: Leftovers: Brown Rice Bowl with Kale, Avocado & Poached Eggs
Friday: Dinner Out
Saturday: Fleet Week Wine Cruise on the Bay!
Camping in Tahoe with friends this past weekend was fabulous and recharging, as always!  Lucky me, I came home with some leftovers of the spicy black bean and grilled corn salad that we made to go along with our campfire fajitas.  So instead of letting it go to waste I'm simply heating it up and throwing it on a grilled taco shell with a bit of cheese for a ridiculously easy and delicious dinner! Later in the week I'm turning to another easy favorite...brown rice topped with sauteed kale, some chopped avocado and two poached eggs.  Sprinkle some salt, pepper and red pepper flakes on top and you have a quick, healthy, satisfying meal.

As always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week. Happy cooking...
Weekly Menu: September 28 – October 4, 2014

Disappearing Zucchini Orzo with Grilled Shrimp

Sunday: Beef Wellington Bites with Red Wine Rosemary Dipping Sauce
Monday: Disappearing Zucchini Orzo with Grilled Shrimp
Tuesday: Leftovers: Beef Wellington Bites 
Wednesday: Leftovers: Orzo with Grilled Shrimp
Thursday: Leftovers: Orzo with Grilled Shrimp
Friday: Camping in Tahoe!!
Saturday: Camping in Tahoe!! 
This is going to be a yummy yet simple week leading up to a weekend of spectacular fall camping in Tahoe, which I'm super excited about! Starting the week off, I'll be making my second Omaha Steaks meal for my guest  post on SteakBytes.com.  They wanted a spin on a tailgating at home dish so I decided to take their Beef Wellington and turn it into Beef Wellington Bites to serve alongside a yummy Red Wine Rosemary Dipping Sauce.  Of course you can also just cook up Beef Wellington normally and drizzle the sauce over it.  I've made this sauce before and it's delicious...only difference is that I mince the garlic and rosemary and leave it in the sauce vs. leaving them whole and taking them out at the end. I also typically half the recipe since I don't need as much. I'll likely serve alongside a garlicky green vegetable...maybe brussel sprouts or peas depending on what I'm in the mood for on Sunday.  Peas seem so much more fitting for Beef Wellington despite the fact that they're not currently in season.

I'll round out the week with an old summer staple...Disappearing Zucchini Orzo with Grilled Shrimp.  I know it's not summer anymore, but I froze some extra shredded zucchini I had from a Farmer's Market run a while back so I'm going to use that up here.  I like that this dish is a bit lighter to contrast the beef wellington as well.  Then off for a weekend of fun camping in Tahoe! Brats, fajitas, grilled corn and more all cooked over the fire...and of course, lots of S'Mores!

As always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week. Happy cooking...
Weekly Menu: September 21-27, 2014
Sunday: Teriyaki Pork Tenderloin with Pineapple Fried Rice
Monday: Leftovers: Tenderloin & Fried Rice
Tuesday: Leftovers: Chicken & Chickpea Stew
Wednesday: Leftovers: Tenderloin & Fried Rice 
Thursday: Leftovers: Chicken & Chickpea Stew
Friday: Dinner Out
Saturday: Easy DIY dinner before going out
I got a little delayed last week, so to start off this week I'm cooking up my first Omaha Steaks product, Teriyaki Pork Tenderloin for my first blog post.  I'm creating a farewell to Summer meal and making the teriyaki pork tenderloin alongside some pineapple fried rice. I'm likely just going to make up my own fried recipe depending on what I have in the house, but I linked to a Food Network recipe for those interested in using a precise one.  Although I encourage you to get creative...fried rice is very forgiving and a great way to get creative and use up what you have on hand! A little taste of Hawaii as I say Aloha to an amazingly fabulous summer.  I'm rounding out the rest of the week with some leftovers I have in the freezer because I'm realizing after only my first Omaha Steaks shipment I'm going to need to free up some freezer space!

As always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week. Happy cooking/eating...