Leftovers= Steak and Brie Cheese Ciabatta Sandwiches!

 

OMG!!!  So it is date night, and I wanted something yummy but fast, admittedly enjoying a lazy Saturday afternoon of tv, yoga pants, and him!  I decided to pull out some steak from my "meat basket"- that would be the basket of random frozen cooked meat I keep in my freezer.  It is full of those pieces that are always leftover- a chicken breast here and there, half of a steak, etc.  I knew I had a steak surplus and wanted to use some it...I also freeze the extra grilled onions with the steak.  Let me tell you- key here is the steak was phenomenal the first time, and it was cooked around medium well so that re-used it didn't dry out.  Tostadas and quesadillas are a breeze with my basket.  This time I went with open faced ciabatta steak and cheeses...I get the Costco pack of ciabatta rolls, they freeze so well! I toasted them for a few minutes (literally threw them on the bottom rack of the oven while cupcakes were cooking).  I generously spread each with dijon mustard, which we both agreed made the difference.  Next, brie!  YUM!  Several slices semi spread on each piece, then some of the grilled onions, followed by steak slices and chopped tomatoes.  I cooked them at 350 for 15-20 minutes, then topped with chopped lettuce (literally the last of the lettuce I needed to use up).  I have to say I am not one to brag but these were the bomb!!!!  On the side some simple sliced apples and grapes; definitely a fresh, simple and awesome meal (with the Bota box wine on the side!)!  Leftovers do not have to be boring!

 

 

Date Night and Ravioli Rapture!

Ok, first, I have to admit, this is not an actual photo of what I made...but there wasn't a bite left of what I made and this was the closest thing I could find, and I just wasn't thinking before we ate- I live in perpetual rapture over what ravioli I am going to eat next (photo credit and another recipe that looks good here: http://easyvegetariancuisine.blogspot.com/2011/05/asparagus-gruyere-ravioli.html)!  Now, on to the story...I had about 16 of these asparagus gruyere raviolis left, didn't look like quite enough for a meal (~He~ can eat!) so there they had been sitting in the freezer.  We were having the Philips Crabcakes from Costco for dinner (yes, even I take the easy route on date night once in a while, but these are actually pretty good) and I wanted to make a side dish, and thus the idea for a ravioli pasta salad.  I searched and found a few recipes, read through them, then went off to invent mine.  IT WAS INCREDIBLE.  I pretty much went with whatever I had on hand that you would find in an antipasto or pasta salad.  To recreate this moment of rapture you need: Some cooked and cooled ravioli, about 1-1,5 cups; about 1/4 c. chopped Vidalia onion; I chopped two purple bell peppers I had gotten at the farmer's market- size wise about the equivalent to 2/3 of a large green one; about 1/4 c. chopped olives; about a cup or a little more of grape tomatoes; chopped mozzerella cubes (the "good" kind you get at Costco :)); I added some black pepper and garlic salt from the grinders, then mixed about 2-3 T of EVOO and 1 T of Balsamic Vinegar, poured it over then blended it.  It wasn't an exact science. I let it sit in the refrigerator for a few hours and thus a heavenly dish was born...suffice to say it blew away the crabcakes, but I am ok with that since I made it!

8 people, 7 days...Feed Them and They Will Come!

We recently returned from a week away with all 6 kids- too much fun!  Our kids are ages 10-21, so basically teenagers, and they can eat!  As a blended family they don't get to all spend that much time together for an extended period of time, so they were more than happy to eat in pretty much each night.  It saved us a fortune, and they could come to the table dressed however and didn't have to do hair and makeup, so it worked.  Total grocery cost for the week was around $700; required one huge trip by 2 adults (in terrential downpours no less)- I will post my list, and I organized it such that I gave ~him~ a few of the sections and I took the rest.  We returned for more deli meat, rolls, milk, cereal, and wine :).  I pre-mapped out the list based on meals and we used up 95% of what we bought, and brought home what we could (kids just love traveling with whatever food I can shove into their suitcases).  I made two desserts too, both a hit (brownies and the attached recipe), and they ate plenty of ice cream.  Their favorite time of day is lunch, because I go up first and lay it all out- they can eat some deli meat, cheeses and rolls!  The laughs were many, the food was good, they felt spoiled, I didn't feel like I was the maid because I planned ahead with meals and lists so that it wasn't that complicated...I would do it all again next year!

Here is my planning list:

Meals:

Spaghetti Meat Sauce Bread Salad	Ham Roasted Veggies Sweet Potato Fries Rolls Mac & Cheese	Burgers Hot Dogs Deviled Eggs Baked Beans Fruit Salad Fries
Breaded Chicken Green Beans Fruit Salad Yellow Rice	Frogmore Stew Bread Oranges	1 night= eat out
Desserts: Peanut Butter Chocolate Dessert Recipe Brownies Ice Cream		Pancakes Bacon Toast Scrambled Eggs Fruit

Groceries:

2 lbs. spaghetti 1 jar Ragu Noodle Os x 1 Mac & Cheese x 5 Family Size or 2 Yellow Rice	2.5 lbs ground beef 1.5 lb boneless chicken breasts 2 Ham Steaks 1 lb kielbasa 2 lbs shrimp 2 lbs bacon FF Hot Dogs x 2	2 Italian loaves 1 pack dinner rolls Bagels x 2 each- plain and cinn/raisin Wheat Bread White Bread Sub Rolls Kaiser Rolls Cake Hot Dog Potato Rolls Hamburger  Potato Rolls
Smart Balance 4 gallons milk FF Creamer Cream Cheese Spread 1 brick Cream Cheese Yogurt American Cheese Eggs- 24 Spray Whipped Cream	Lite Caesar Dressing & 1 other dressing Parm Cheese Croutons Bread and Butter Pickles Italian Bread Crumbs Lg. Can Baked Beans Jelly Peanut Butter Lg. Can Chunk Pineapple Mayo (lg) Mustard Relish Ketchup Conf. Sugar 1 box	Brownie Mix x 2 or 1 lg Small Veg. Oil Small Reeses Cups Inst. Choc. Fudge Pudding
Romaine Cherry/Grape Tomatoes Lg Tomato Green Beans Watermelon Cantaloupe Pineapple Berries Grapes Baby Carrots- small bag 3 Sweet Potatoes Zucchini x 2 10 Lg. Red Potatoes 12 ears corn Bananas- a lot! Oranges Apples Salsa	Coffee Cereal x 5 Granola Pancake Mix (that doesn’t need eggs) 2 cases bottled water	Pretzels x 2 Tortilla Chips Potato Chips or Doritos 2 packs cookies Oreos Microwave Popcorn Lite
Toilet Paper Napkins Paper Towels Paper Plates- large Trash Bags Dish Detergent Laundry Detergent Cleaning Spray or Wipes Dish Soap Bathroom Soap (Liquid) Bar Soap for Showers Shampoo/Conditioner for each bathroom Toothpaste x 2 (1 Aaron can use)	1.5 lbs. deli ham 1 lb. deli turkey or chicken 1 lb. deli roast beast 1 lb. coleslaw 1 lb. tuna salad 1/2 lb. cheese x 2 different kinds	Ice Cream x 3 (1 vanilla) Lg Bag Fries Chocolate Syrup FF Cool Whip

Bring:

Salt

Pepper

Various Sized Ziplocs, a few of each

1 c. Old Bay

3 T. Ital. Seasoning

Crystal Light Packs

Wooden Skewers

Peanut Butter Chocolate Dessert Recipe

Ingredients

• 20 chocolate cream-filled chocolate sandwich cookies, divided
• 2 tablespoons butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup peanut butter
• 1-1/2 cups confectioners' sugar, divided
• 1 carton (16 ounces) frozen whipped topping, thawed, divided
• 15 miniature peanut butter cups, chopped
• 1 cup cold milk
• 1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions

• Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
• In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
• In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
• Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.