Sunday, November 15, 2009

Menu Planning Week Ending 11.21.09

How did it get to be nearly Thanksgiving? This week, I am designing a Gingerbread House, baking and decorating a Gingerbread House and packaging all the gifts for out of town. We are also getting the tree up and putting the lights on it. I refuse to put ornaments on before Thanksgiving but the tree will be primed and ready.

Sunday: Red beans and rice

Monday: Mexican Lasagna

Tuesday: Steak Sandwich, made with leftover flank steak

Wednesday: Church

Thursday: Pork Chops, baked apples and baked potatoes

Friday: Turkey, ham and bagel melt

Saturday: Chicken Picatta


  • Green Beans
  • Onions
  • Steak
  • Pork Chops
  • Rice
  • Dijon mustard
  • Honey
  • Apples
  • Chicken breasts
  • White wine


  • Ham Hocks
  • Red Beans
  • Andouille sausage
  • Celery
  • 16 oz. Refried beans
  • 1 lb. ground beef
  • Lasagna noodles
  • picante
  • sour cream
  • green onions
  • black olives
  • Monterrey Jack
  • Sub Rolls
  • Turkey lunch meat
  • Ham lunch meat
  • Bagels
  • Gouda cheese
  • Lemon
  • Capers

Red beans and rice

This dish is one of my very favorite dishes…. it is wonderful as a main dish or a side dish. Double the recipe, you won’t be sorry.



16 oz. red beans, soaked
1 tablespoon oil
1 bell pepper, chopped
1 medium yellow onion, chopped
2 celery ribs, diced
6 cloves of garlic, minced
1/4 pound of andouille sausage, cubed
1/2 cup of parsley, minced
2 bay leaves
1 teaspoon of dried thyme or 1 sprig fresh
1 teaspoon dried leaf oregano
1 teaspoon sweet paprika
1 tablespoon Worcestershire
Cayenne, salt and black pepper to taste
2 smoked ham hocks
8 cups of chicken broth or water
4 green onions, green part chopped (save the white for another use)
6 cups of cooked rice

After cleaning and sorting, soak your beans in water overnight.

In a large pot on medium heat, sauté in bacon grease the onion, celery and bell pepper for 10 minutes. Add the garlic and sausage to the pot and cook for two minutes. Add the rest of the ingredients to the pot except for the green onions.

Turn up the heat to high and bring to a boil. Let it boil for 20 minutes and then turn the heat to low, cover the pot, and let it simmer for 40 minutes.

After 40 minutes, take off the lid, stir the pot and continue to let it simmer for two hours. You might check back on it every once in a while to make sure there’s still enough liquid in the pot.

At this time, test your beans—they should be soft, but if not, continue to cook on low until they are.

When the beans are ready, with a wooden spoon smash a few of them against the side of the pot—this will make your beans extra creamy.
Pour the beans over rice, and garnish with the green onions. A few shakes of some Louisiana hot sauce such as Tabasco or Crystal is a good addition as well.

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