Weekly Menu: 10/26 – 11/2

It’s my off day, so you know what that means!  Weekly Menu time!

Tuesday, 10/26:  Beef Tacos
Wednesday, 10/27:  Tuna Salad Sandwiches
Thursday, 10/28:  Buffalo Chicken Tenders  (adapted from this recipe)
Friday, 10/29:  Crock Pot Pulled Pork
Saturday, 10/30:  leftovers
Sunday, 10/31:  Beef Stroganoff
Monday, 11/1:  Chicken Florentine Casserole
Tuesday, 11/2:  Marinated Grilled Chicken

I am making a list of my favorite meals.  A list of go to meals, if you will.  What are your favorite meals from childhood or adulthood?  What meals do you find yourself making over and over…and over….again?

Pumpkin Muffins

If you’re a food blogger, you may have noticed a common theme circulating throughout the blogosphere lately.  One word:  PUMPKIN!

I am not a huge fan of pumpkin.  I like it, don’t get me wrong, but I don’t look forward to pumpkin flavored everything like many of my blogger friends do.  My husband did ask me to make pumpkin bread this morning and, since I have two cans stashed away in my pantry, I gave in.

I do love a thick slice of pumpkin bread toasted up so it’s slightly crunchy and slathered with some Brummel and Brown.  The warmth of the flavors and the sweetness of the butter always reminds me of fall.  This morning, however, because my loaf pans are covered in rust and need to be pitched in an attempt at portion control, I made muffins instead of a loaf.

As the muffins sat cooling in their pans, I threw together a little cinnamon butter as well.  It was the perfect morning snack!

Pumpkin Muffins with Cinnamon Butter
(adapted from allrecipes.com)

1 can pumpkin puree
4 eggs
1 cup vegetable oil (would have done 1/2 oil 1/2 applesauce if I had had any)
2/3 cup water
3 cups sugar
1 tsp vanilla extract
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger

Preheat oven to 350º and grease your muffin tins.  My batch made 21 muffins.  In one bowl, combine pumpkin, eggs, oil, water, sugar, and vanilla.  Combine thoroughly.

In a separate bowl, wisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

Add flour mixture to pumpkin mixture slowly.  Mix until just combined.  When all the flour has been incorporated, (in the words of Alton Brown) WALK AWAY.  JUST WALK AWAY! Yes, there will be lumps.  Yes, you will want to keep stirring to break some of them up.  DON’T DO IT!

Just grab a small ice cream scoop and scoop the mixture into the prepared muffin tins.

Pop them in the oven for 30 minutes or until an inserted toothpick comes out clean.

While your muffins are baking, let some butter come to room temperature (or grab a tub of Brummel and Brown, which mixes well even straight from the fridge).  Combine the butter with some cinnamon (the amount is up to you) until well mixed.

You could wait for the muffins to cool or do like I did:  grab one with your fingers mere minutes out of the oven and slather on some cinnamon butter.  The warm muffins will melt the butter and the combination tastes like dessert.

You could also whip up a batch of Jenna’s Brown Sugar Italian Buttercream to top said muffins for an even more devilish dessert.  The choice is yours.  But I know what I’d choose…

Puppy Chow

The other day I was at the grocery store trying to figure out what exactly I’d like to eat for breakfast.  My standard fare of oatmeal (overnight or otherwise) just wasn’t cutting it anymore.  I’m not sure if I got tired of oats or if pregnancy has something to do with it, but the thought of eating oatmeal makes me kind of sicky feeling.

So there I was, standing in the cereal aisle at Kroger, trying to pick out a cereal that sounded good and wasn’t horrible for me.  My eyes landed on Honey Nut Chex.  OK, so it’s not the best cereal out there, but it’s certainly not the worst!  I grabbed a box and continued on my way.

As I was finishing my grocery shopping, I started to think how great the honey nut Chex would be in puppy chow!  Here’s something you may not know about me:  one of my absolute favorite combinations on earth is chocolate and peanut butter.  I would bath in peanut butter and chocolate if I could.  OK, maybe not, but I could probably make myself sick by eating so much of it.

Puppy chow, for those of you who are unfamiliar, is cereal that is coated with a peanut butter/chocolate mixture and topped with powdered sugar.  Sounds fabulous, I know.  Here’s the recipe I used:

Puppy Chow
(adapted from allrecipes.com)

9 cups Chex cereal
1/2 cup peanut butter
2 regular sized Hershey bars
1 1/2 cups powdered sugar

In a double boiler (a pan of water set to simmer with a glass bowl perched over it), melt your chocolate.  Make sure the water isn’t touching the bottom of the bowl.

Once your chocolate is melted, add in your peanut butter and stir to combine.

In a big bowl, combine the melted chocolate and peanut butter with the cereal.  Try to coat each piece.

Move the cereal to a zip top bag and dump on the powdered sugar.

Shake to coat.

I like to spread mine out on a cookie sheet just to knock off some of the excess sugar, but today I decided it would be fun to dump part of my treat on myself.

And the floor.

It still turned out fabulous although I would double the peanut butter next time.

Fun little tip:  if your niece comes over, who is already hyper mind you, this treat may not be the best snack to offer her.  She may start bouncing off the walls uncontrollably!  But then she leaves.  Hee hee hee.

Do you have any favorite childhood treats you still love as an adult?

Weekly Menu: 10/19-10/25

As I suspected, last week’s menu did not go quick as planned.  I ended up making two of the five meals I originally intended.  Whoops.  That’s the way things go in the Desjarlais household.  Oh well.  Recycling menu ideas is just some of the fun!  Here’s the next week’s potential menu!

Tuesday, 10/19:  Chicken Cordon Bleu Casserole
Wednesday, 10/20:  Sloppy Joes
Thursday, 10/21:  Leftovers
Friday, 10/22:  Green Noodles
Saturday, 10/23:  Potential Date Night (yay!)
Sunday, 10/24:  Baked Buffalo Chicken
Monday, 10/25: tbd

Neither Jeff nor I are very big broccoli fans, but for some reason I would love to be able to eat it.  It’s just so good for you!  Any of you lovely readers have suggestions for me on how to make broccoli more appealing?  Thanks in advance!

Slow Cooker French Dip (with Au Jus)

(Leaves being blown off the trees the other night)

Wouldn’t you love to come home to the warm, welcoming smells of dinner, piping hot and ready for you?  I know I do.  I work full time in a retail environment.  This means I am not always home for dinner, leaving my wonderful, yet kitchen challenged husband to fend for himself more often than I would like.  I try to help him out by making casseroles or crock pot meals ahead of time so it seems like I’m home even when I’m not.

I was bumming around on the web the other day and stumbled across this recipe on Tasty Kitchen.  It sounded delightful, so I gave it a go.

Jeff said it was really good!  He loved that I provided some yummy sub rolls and provolone cheese to go with it.  I had intended to have some caramelized onions on the side as well, but I got a little distracted with my computer and they went from golden brown to black in record time.

This recipe was so quick and easy to throw together!  It will definitely be going in my “must make again” pile!

Slow Cooker French Dip (with Au Jus)
(From Tasty Kitchen)

3.5 pounds Beef Chuck Roast
1 can Beef Consumme
1 bottle Beer
2 cubes Beef Bullion
1 package Onion Soup Mix

Sprinkle your beef roast with whatever seasonings you want.  Megan (the recipe’s author) suggested salt, pepper, garlic powder, and onion powder.  That sounded good to me!

Place your roast in the crock pot. Combine the consumme and the soup mix.  Pour over the roast.

Add your beer.  The flavor gets concentrated, so pick one you like.  Megan says the darker and richer the beer, the better flavor the au jus has, which I can understand.  I went with Sam Adams’ Octoberfest.

Don’t you love when it bubbles and froths like that?

Finally add in your bullion cubes.  Cook on low for 7-8 hours. Remove meat and shred with a fork.

Serve with a toasted roll and provolone cheese.

*If I could make one change to this recipe, I would add a tablespoon or two of brown sugar to the mix.  I felt like it needed just a hint of sweetness the mixture didn’t provide.

*Also, after reading the reviews just now, one lady mentioned adding some horseradish mayo to the sub.  Holy goodness, that sounds yummy!  You might want to try that if you have some on hand.  I bet it would be a welcome addition!

Now I’m gonna go make some Puppy Chow.  If you haven’t had it, you must make it.  Do yourself a favor and make sure you have peanut butter, chocolate (chips or bars), powdered sugar, and chex cereal on hand.  Recipe to follow!

And you may be wondering how the patio is coming.  Jeff and I decided to wait and reveal the patio when it is completed.  We are probably about two or three days away from that, though.  Here’s a little tidbit to tide you over…

Weekly Menu 10/12-10/16

I’m trying something new.  Starting today, I am going to try to post weekly menus on my blog.  These not only help me be organized in the kitchen, they might give you guys a little inspiration too!  If you’re anything like me, you need all the inspiration you can get.

Tuesday, 10/12:  BLTs
Wednesday, 10/13:  Jenna’s Mom’s Enchiladas
Thursday, 10/14:  Slow Cooker French Dip
Friday, 10/15:  Sloppy Joes
Saturday, 10/16:  Green Noodles

Disclaimer:  I have a retail job which means I am not home every night of the week or every weekend.  This also means I have varying off days (like today).  My weeks may not start on the same day every week, as I plan my meals on my off days.  I am hoping to keep up with this series of posts, but am not guaranteeing anything!

Do you have any weekly menu blogs you visit frequently?

Brilliant Blues

When I found out I was pregnant, my doctor advised me to keep up with the same workout activities I had been doing.  A healthy mommy makes a healthy baby.  Luckily, the weather has been gorgeous lately so I have wanted to take some long walks around my neighborhood.  (Side note: I once lost the fifth grade spelling bee because I spelled “neighborhood” “nayborhood”.  I never misspelled it after that!)

I walked for an hour yesterday and couldn’t resist snapping a few pictures of the brilliant blue sky!

What has the weather been like in your “neck of the woods”?

Patio Project Day 1

Today is a beautiful day!

That is a tough statement for me to make, not because it isn’t gorgeous outside (71° with gorgeous blue skies and autumn colors filling nature’s palette), but because I have been in a rather blah mood today.  Could be due to pregnancy, could be due to today being the last day of my vacation, or could be due to nothing whatsoever.

One great thing came out of today though!  We broke ground on our patio project!  Throughout the next week or so, I will be chronicling our ourney to backyard bliss.

While outside, I could help but snap an extra picture or two of the glorious October day.

Brilliant!  Do I have to go back to work tomorrow?

Dorothy Lane Market (Springboro Location)

“Quidvis recte factum: quamvis humile praeclarum.”
-Sir Fredrick Henry Royce 

Walking in to Dorothy Lane Market, you are greeted with this quote above Boston Stoker, their coffee shop.  Translated it means “Whatever is rightly done, however humble, is noble”.  Dorothy Lane seems to use this as their motto.  Every employee there is willing to offer suggestions or help you in any way you need.  I have never left that store disappointed.

Today, I’d like to take you on a tour of “my Dorothy Lane”.  Come along and join me, won’t you?

I live in Springboro, Ohio, which is a suburb of Dayton.  Some may call it boring.  Some may call it uneventful.  Some couldn’t even point it out on a map.
I call it home.


Down the street from my house (literally five minutes away), stands a building with many wonderful treats tucked inside.  The Springboro Dorothy Lane is the third and most recent market in a chain of upscale grocery stores opened by Calvin Mayne, who used to sell produce on the corner of Dorothy Lane and Far Hills Avenue as far back as 1948 (hence the name). You can read more about Mr. Mayne’s dream here.

Today, the Springboro store is situated in the center of a slew of shops and restaurants right on one of the main roads in South Dayton:  State Route 741.  Located a little less than halfway between Springboro and the Dayton Mall, it is the prime location for many South Daytonians to shop.

Upon entering, you see Boston Stoker as I mentioned above.  To the left of Boston Stoker is one of the greatest spots in the entire store:  the bakery.

They put out several different, freshly made selections each day including (of course) fresh loaves of bread as well as dinner rolls, bagels, muffins, and doughnuts.

They also have a wonderful assortment of pastry items.  (Note:  I was trying to get as many pictures as possible, but I completely missed a whole section here!  I think a customer was in the way.  Doh! They have many single serve, premade desserts like tarts, cakes, pies, etc that you can pick up as well as the cupcakes, cookies, and brownies pictured below.)

They also have full versions of many of the single serve items, including one of my favorites:  Killer Brownie Cheesecake.

They are famous for their Killer Brownies.  I can completely understand why.

(source)

One of my favorite things to pick up here is their premade pizza dough.  I typically use this when I make Grilled Pizza.  This dough freezes beautifully.  In fact, one day I came to the store specifically for the Sprouted Grain Pizza Dough and, gasp!, they were OUT.  I politely asked the girl behind the counter if they had any more in the back and she promptly produced a hard, frozen ball of dough.  “Just let it thaw on the counter for about 45 minutes,” she explained.  If you are one who uses a lot of pizza dough, I suggest asking for the frozen stuff.  Then you can just pull it out of your own freezer any time you like without having to make a special trip that day!

Continuing down the wall, brings us to the prepared foods section.  They have a whole section dedicated to Sushi & Sandwiches.  After we bought our current home, I spent a few days painting it before we moved in.  When I got hungry, I drove down to the store and picked up a sandwich and a salad.  I can vouch for their prepared food.  It is scrumptious!

They also provide a whole separate section call The Delicatessen, which houses their entrees, premade salad selections, and it seems the entire line of Boar’s Head deli meats.

Jeff and I often pick up some items from the Deli if we don’t feel like cooking.  In fact, we opted to eat Dorothy Lane products as our Anniversary dinner this year!

I tend to buy most, if not all, of my produce at Dorothy Lane because many items are organic or from local farms.  Any time I can support local growers, I do!  I was trying to shop and blog here so for some reason I only took a picture of the apples as evidence of their fine produce selection.  I was trying to get everything and ended up getting less than I desired.  Just know that they have a fantastic produce section.

I love when they put little helpful signage up around the store.  We can all stand to gain a little food pairing knowledge, right?

Their salad bar is quite extensive.  It took me a few times making my own salads to realize those little plastic bottles on top of the bar contain treats like dried cranberries and nuts!

Another thing I really like about Dorothy Lane is their cheese section.  What a great selection!  And there is almost always a fromager there to suggest a cheese if you are feeling adventurous.

Quite often they have a “Try Me” tray set out as well.  Mmm…I love cheese.  Though this sample wasn’t as good as some of the other ones they have had in the past.

Dorothy Lane makes there own mozzarella cheese right in this store.  Actually, right in the middle of the cheese section!

This mozzarella melts beautifully over the Grilled Pizza I mentioned above.

To go along nicely with the cheese, you can pick up one of their million bottles of wine.  They staff a sommelier who is there quite often at night and on the weekends to help you choose your wine.  I am definitely not a wine connoisseur (yet) and need all the help I can get!

They offer a fine selection of beers as well!

Along the back wall of the store, they have several other cases you can peruse.  These cases include the Fresh Seafood,

the Meat Company, where you can talk to the butchers to get meat suggestions as well as get your knives sharpened (see?  Like I said…uber friendly!),

and the prepared meat cases.  These include both white meat,

and red meat.

Another great little nugget of goodness to be found at Dorothy Lane is Jack’s Grill.

Basically, you pick out a cut of meat you’d like for dinner out of the Meat Company case and “Jack” will grill it for you while you wait.  You can grab some sides at the deli, take them upstairs to dine, and listening to live piano music,

or take them to go and eat at home, as Jeff and I did for our Anniversary Dinner.

Mmm…this reminds me of the smells today coming from the butcher shop.  Seared meat, herbs, and spices all wafting towards me as I picked out some organic chicken and beef.  My belly is starting to rumble.

Moving on.

Some of the best milk in the area is from a farm in Newport, KY, called Louis Trauth dairy.  I discovered this milk at, of all places, work!  Walgreens (until a year or so ago) carried Trauth milk in their dairy case.  Jeff is a huge lover of milk, but doesn’t care for the Kroger brand.  When I’m at Dorothy Lane, I tried to pick some up so he can have a treat.  Sometimes he just has to settle for Kroger if I’m not making the trip to Dorothy Lane.  You’ll drink it and you’ll like it, sir!

Here, they sell not only Trauth, but many other local farms’ offerings from which to choose.  My mother-in-law tried some egg nog from a farm in Wooster, OH, called Hartzler’s Dairy and she swears it’s the best nog she’s ever had.  I picked some up last year and I have to agree that, while I’m not a huge fan of nog, it is pretty fantastic.  As it’s not quite nog season, I had to settle for a picture of their chocolate milk, which I’d have to assume is quite tasty in itself.

If you keep going along the perimeter, you’ll come to the freezer section.  I’m not exactly sure why I love the way their freezer section is laid out, but I do.  It is one big room full of yummy, frozen treats instead of several aisles.  I think I like it because you can see where everything is instead of having to guess.

Lots of great signs help you find what you’re looking for quickly.

Dorothy Lane, along with making their own bread from scratch as well as many take and eat items, produces several of their own pantry items.  My favorite so far is their BBQ sauce.

I am quite picky when it comes to BBQ sauce, having grown up in Tennessee.  I don’t like it to be too sweet, but it can’t be sour either.  I like a hint of smoke that doesn’t overpower the entire sauce.  And it has to be able to stand up to well-seasoned meat without becoming the main attraction.  DLM BBQ Sauce is perfect in my opinion.  I have on more than one occasion considered buying a case of the stuff.  I have also considered giving them out as gifts, but I’m not sure how people would react to that.  Well, I know one fellow food who would love any food gifts I’d be willing to hand out, but she’ll remain nameless.

The service here is always extremely quick, especially during busy holiday times like Thanksgiving and Christmas.  They, unlike some big box stores, staff extra people and try to have all their cash registers going at once so you can get in, get out, and get on with it.  When there are several people in line, they almost always open the Customer Service desk with “I can take a small order here!

The staff will gladly walk your purchases out to your car or, when it’s nasty out, will hold your items while you go get your car and will load them for you so you don’t have to lug your stuff in the snow.

There are so many more facets to this store, I could go on and on and on.  I really can’t say enough good stuff about this store.  Yes, it is a little pricier than a bigger store like Kroger, but they make up for it in so many ways.  If you are in the Dayton area, visit one of the three Dorothy Lanes for a little treat!

Pumpkins of All Kinds

I have a secret.  I have a new little pumpkin.

This one is not orange and filled with seeds though (God, I hope not!).  It is about the size of a seed.

I am five weeks pregnant.

My husband and I started trying in August (yes, of THIS year) and, miracle among miracles, I got pregnant within the first month.

If I’m being honest, I have mixed feelings about how quickly I got pregnant!  On the one hand, we thought we had some time to get in the right mindset and prepare ourselves for the changes that were inevitable.  On the other hand, I am so incredibly lucky I didn’t have to ride on the emotional roller coaster so many couples find themselves on.

It is all a little strange, and more often than not I can’t believe I’m pregnant.  As my friend, Chrissy, says it’s going to be a while before it really hits me I think.  I haven’t noticed too many symptoms (mild nausea, slightly heightened sense of smell, bigger…um…parts of me).  If I’m lucky maybe I’ll skip over the nausea/vomiting stage of this fun little trip.  My fingers are hypothetically crossed from now until my second trimester!

It’s so weird how everything changes when you get pregnant.  I find myself thinking of my little pumpkin ALL. THE. TIME.  Jeff does too.  We’ll be driving along in the car, neither one of us talking, and I’ll realize we’ve been sitting in silence for ten minutes.  I’ll ask him what he’s thinking about and he’ll say, “The baby.” How eerie.  I was doing the same thing.

Every choice, every decision, every movement we make is based on what is best for Baby.  I find myself unknowingly touching my belly.  I get up in the middle of the night to go to the bathroom and stuff my mouth with saltines cause I know Baby is probably hungry.  I stay in bed an extra few minutes in the morning to give Baby a little extra rest so he can keep growing.  (Disclaimer:  I will refer to Baby as he or she depending on my mood until I find out what he or she actually is.  Don’t be alarmed.  Or excited.)

So, the moral of the story is, everything is CA-RAZY!  I was not at all prepared to be pregnant and, now that I am, I’m taking it day by day.  Trying not to worry, get excited, or anything in between.  Honestly, I won’t breathe easy until we are in the second trimester.  Of course, then Baby will start making it harder for me to breathe, so it’s a lose/lose!  ;)

If any moms out there have advice for me or want to share their story, please feel free!  If you know of other bloggers chronicling their journey, let me know.  I need all the help and support I can get. I hope you’ll stay with my on my own journey.

Until then…I’ll relax by whipping up a couple mini pumpkins to celebrate my mini pumpkin!

Mini Pumpkin Pies
(Adapted from Libby’s recipe on allrecipes.com)

For the crust*:
8 squares graham crackers, crushed (4 rectangles)
2 tbsp butter, melted
*I did not use these exact measurements.  I just kept mixing crumbs and butter together until it formed the consistency I liked.  You want crumbs that stick together, but that are still somewhat dry in appearance.  Mine were a little too buttery, but there’s really nothing wrong with that either…

For the filling:
3/8 cup white sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground ginger
1/8 tsp ground cloves
1 egg
1/2 can pumpkin puree
1/2 can evaporated milk

Preheat oven to 375*.  Mix graham crackers and butter together until combined.

Spray mini ramekins with cooking spray and press crust into the bottom of each.  Bake for 8-10 minutes or until slightly browned.

Remove ramekins and let cool while you make the pie filling.  Raise temperature of the oven to 425*.

In a mixing bowl, combine the pumpkin, eggs, and the evaporated milk.

Wisk to combine.  Add in the sugar, cinnamon, salt, ginger, and cloves.  Mix well.  Put the ramekins in a cake pan for easy transfer and fill with equal amounts of filling.

Bake at 425* for 35-40 minutes, or until an inserted toothpick comes out clean.  Let cook and then serve plain or with whipped cream.