WHAT’S ON THE MENU WEDNESDAY and Pesto Bean Soup

It’s that time again.  What’s On the Menu Wednesday at your house this week? Did you try a new idea or pull out an old favorite?  Whatever it was, I hope you will share it with all of us by linking up below.

I was thumbing through several of my several cooking magazines this weekend when I came across this Pesto Bean Soup recipe in the Food Network Magazine’s March issue.  Since I always make a TON of homemade pesto each summer, I’m always looking for ways to incorporate it into our meals.  As our Perfect Girl would say, “ Ta. Da!”  We have a winner.

Well…with some slight alteration that is.  You knew there would be.

I liked that you could start with a vegetable side dish and then turn it into a soup.  That was a plus.

I liked that it was easy and relatively inexpensive.  I really liked that I had all of the ingredients on hand.  Hip Hip Hooray.

I liked that it had a real mix of flavors…but it still left me wanting a little something else.  So, I squeezed in to touch of lemon and added a little more red pepper for heat.  I also added in another quarter cup of freshly grated parmesan --- not the dry stuff ---the real stuff.

I suggested that maybe some fresh spinach or kale stirred in would be a nice addition as well.  Hubs agreed.  As an afterthought, I think finely shredded carrots would be good as well.

Or, how about a nice big crusty crouton toasted with parmesan?

Looking forward to giving all of those a try.   Any suggestions?

We really did like this.  We really did.  The flavors are intense and varied.  But it wasn’t exactly “meal-total” which our soups typically are.  It was, however, very tasty.  In fact, it got better as it aged.  I suggest that you make it early in the day, or the day before even, and let it “age.”

I have some artichoke and lemon pesto awaiting a recipe.  I’d love to have some creative suggestions from you.

Meanwhile, I’m looking forward to what you have to say.  Thanks for joining me this week.

Linked to:
Menu Plan Monday
Mouthwatering Mondays
Hunk of Meat Mondays
Muffin Mondays
Tasty Tuesday
Totally Tasty Tuesday
Tuesday Night Supper Club
Tempt My Tummy Tuesday
Tuesdays At the Table
Tuesdays Tasty Tidbits
Made From Scratch Tuesday
33 shades of Green
Delicious Dishes
Your Recipe. My Kitchen.
What’s On Your Plate?
Eat At Home
Sweet and Savory
Homegrown Learners
Works For Me Wednesday
Real Food Wednesday
Welcome Wednesday
Full Plate Thursday
Pennywise Platter Thursday
Cooking Thursdays
It's A Keeper Thursdays
Thrilling Thursday
Thursday Ultimate Recipe Swap
Tasty Traditions at Coupon' Cooking
Frugal Follies Thursday
Food on Fridays
Foodie Friday
Daily Organized Chaos Foodie Wednesday
Hodgepodge Friday
Favorite Things Friday 
The Speckled Dog
Friday Favorites at Home Sweet Home
Friday Potluck
Fun With Food Friday
Life As Mom

Dear Arkansas Legislature

Dear Arkansas Legislature,

Just wanted to let you know that I am very opposed to HB 1836 which would place Fayetteville in the 4th Congressional District. At best it is ludicrous to expect the citizens of Arkansas to believe that this is not based on political gerrymandering. It does not seem to me that it will benefit Fayetteville or NWA at all.  While I do not own property in Washington County, my precious family does.  We do own property in Benton County, however, and know that this move is not in our best interests.  How is it reasonable to place a NWA district with a Southeast Arkansas district and expect it to unite?


  Shame on you!

WHAT’S ON THE MENU WEDNESDAY and Dining With Dorie and Ree

It’s Spring Break time for me, and the weather is beautiful so far. Honestly I don’t plan on doing much cooking this week.  I do plan to take care of some decorating chores at the lake and get in lots of reading.

I recently acquired two books that I am anxious to read: Dorie Greenspan’s around my french table and Ree Drummond’s Black Heels to Tractor Wheels arrived a week or so ago, and I have waited until this week to read them.  So far, I am enjoying both tremendously.

Drummond’s The Pioneer Woman Cooks has become a favorite among my neighbors and friends for her cinnamon roll recipe.  It makes bunches!  I’m sure many of you have given that one a try.  Unfortunately, it is not currently on my diet plan.

Greenspan’s newest book is sure to become a favorite.  It’s a beautiful book filled with deliciousness.  My goal is to accomplish at least one of her ideas each week.  But not this week….I’ll leave the cooking up to you.  Thank you very much!

Be sure to link up a favorite below.  I’d love to know your recommendations from either of these two ladies if you have some to share.

 
Linked to:
Menu Plan Monday
Mouthwatering Mondays
Hunk of Meat Mondays
Muffin Mondays
Tasty Tuesday
Totally Tasty Tuesday
Tuesday Night Supper Club
Tempt My Tummy Tuesday
Tuesdays At the Table
Tuesdays Tasty Tidbits
Made From Scratch Tuesday
33 shades of Green
Delicious Dishes
Your Recipe.  My Kitchen.
What’s On Your Plate?
Eat At Home
Sweet and Savory
Works For Me Wednesday
Real Food Wednesday
Welcome Wednesday
Full Plate Thursday
Pennywise Platter Thursday
Cooking Thursdays
It's A Keeper Thursdays
Thrilling Thursday
Thursday Ultimate Recipe Swap
Tasty Traditions at Coupon' Cooking
Frugal Follies Thursday
Food on Fridays
Foodie Friday
Daily Organized Chaos Foodie Wednesday
Weekend Cooking
Decidedly Healthy or Horribly Decadent

WHAT’S ON THE MENU WEDNESDAY and Scalloped Potatoes with Ham

Luck of the Irish!

Welcome to the St. Patrick’s Day Edition of What’s On the Menu Wednesday.  I know that I say it every week, but I really do look forward to what you have to say.  I hope you will plan to link up your terrific menu ideas below.  Thanks for joining me.

Every year my students do a novel study on Patricia Reilly Giff’s Nory Ryan’s Song which is set in Ireland during the time of the Great Famine.  It’s a terrific little novel and one that provides so much opportunity for discussion about one of the reasons why America has such a large Irish population.  Since I have written about it before, I won’t go into detail here, but I really do encourage you to read it and the two others that follow:  Maggie’s Door and Water Street.

It always me in the mood for typical Irish foods, especially potatoes.  I’m always on the lookout for a good potato dish that will please the majority of my family members.  This one does that.

SCALLOPED POTATOES WITH HAM

1 medium onion, chopped
1 Tablespoon vegetable oil
3 garlic cloves, finely chopped
2 sweet potatoes, peeled and cut into 1/4-inch slices
2 baking potatoes, peeled and cut into 1/4-inch slices

Each of the potatoes should yield about 1 1/2 pounds.

1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups chopped cooked ham
2 cups (8 ounces) shredded Gruyere cheese, divided
1 3/4 cups whipping cream (I use half and half.)
2 Tablespoons butter, cut into pieces

Sauté onion in oil over medium-high heat 5 minutes or until tender.  Add garlic; cook 30 seconds.  Remove from heat and set aside.  Place potatoes in a large bowl.

Preheat oven to 400 degrees.  Combine flour, salt and pepper; sprinkle over potatoes, tossing to coat.

Arrange  half of potato mixture in a greased 13x9-inch baking dish or a 3-quart gratin dish.  Top with onion, ham and 1 cup cheese.

Top with remaining potato mixture.  Pour cream over potato mixture.  Dot with butter and cover with aluminum foil.

Bake at 400 degrees for 50 minutes.  Uncover and top with the remaining 1 cup cheese.  Bake for an additional 20 more minutes or until potatoes are tender and cheese is browned.  Let stand 10 minutes before serving.

Yield:  6 (I think generous) servings.

You might be interested in some previous St. Patrick’s Day related posts:

It’s March and We’re All Irish 

Erin go Bragh 

Colcannon 

Irish Beef Stew

Looking forward to seeing your link.
Linked to: 

Menu Plan Monday

Mouthwatering Mondays

Hunk of Meat Mondays

Tasty Tuesday

Totally Tasty Tuesday

Tuesday Night Supper Club

Tempt My Tummy Tuesday

Tuesdays At the Table
Tuesdays Tasty Tidbits

Made From Scratch Tuesday

33 shades of Green

Frugal Follies It's A  Blog Party

Your Recipe.  My Kitchen.

What’s On Your Plate?

Foodie Wednesday
Eat At Home
Sweet and Savory

Works For Me Wednesday

Real Food Wednesday

Welcome Wednesday

Full Plate Thursday

Pennywise Platter Thursday

Cooking Thursdays

It's A Keeper Thursdays

Thrilling Thursday

Thursday Ultimate Recipe Swap

Tasty Traditions at Coupon' Cooking

Frugal Follies Thursday
Food on Fridays 
Foodie Friday
Daily Organized Chaos
Weekend Cooking
Decidedly Healthy or Horribly Decadent

I’M PUMPED!

“There's Dining with Debbie... I may have mentioned this blog before, but there's always something new. Along with other entries, Debbie does a "What's on the menu Wednesday" each week that covers some great recipes.”

I really appreciate the mention by Kat Robinson on her Eat Arkansas feature at Arkansas Times.

I hope you will visit some of the other blogs mentioned here.  They are all terrific.  You can also find some great ones at Arkansas Women Bloggers and Arkansas Bloggers.

WHAT’S ON the MENU WEDNESDAY and California Chicken and Avocado Rolls

Welcome to this week’s What’s On the Menu Wednesday.  I’m looking forward to the goodies all of you will be sharing. 

It turned really cold again today even with the daffodils and tulip poplars in bloom.  I even spotted a number of forsythia bushes bursting forth.  I just may make it!

This sandwich from Nieman Marcus is a spring and summer
favorite.  Actually, it’s a good one any time of the year!  When you try it, let me know what you think.

CALIFORNIA CHICKEN AND AVOCADO ROLLS

Serves 4

For the Honey-Mustard Dressing:

2/3 cup mayonnaise
1/3 cup Dijon mustard
1 Tablespoon honey

For the chicken:

2 boneless, skinless chicken breasts, about 6 ounces each
salt and freshly ground black pepper to taste
2 Tablespoons olive oil

For the California rolls:

2 avocados, 6 to 7 ounces each, cut in half and seed removed
1 Tablespoon fresh lemon juice
4 large (12-inch) flour tortillas
1 cup alfalfa or radish sprouts
1 cup peeled and grated carrots
1 cup watercress leaves (or baby spinach or arugula leaves)
8 ounces Monterrey Jack cheese, thinly sliced
1-cup English cucumber, cut in half lengthwise and thinly sliced

To prepare the dressing, whisk together the mayonnaise, mustard and honey in a small mixing bowl.  Transfer to an airtight container and set aside in the refrigerator.

Season the chicken breasts with salt and pepper.  Pour the oil into a large saute pan and set over high heat.  Sauté the chicken for 3 minutes on the first side.  Turn the chicken over, lower the heat to medium, and continue cooking for 3 to 4 minutes longer or until cooked through.  Remove the chicken and let cool.  When cool enough to handle, thinly slice each breast.  Set aside in the refrigerator.

Using a small paring knife, score the avocado flesh in a criss-cross pattern don to, but not through, the skin.  Turn the avocado halves inside out and, running the paring knife along the skin, cut the cubes of avocado into a bowl.  Pour in the lemon juice and gently mix with the avocados. 

Place a tortilla on a clean work surface and spread up to 1/4 cup of the dressing over the entire surface.  Top the dressing with the 1/4 cup each of the spouts, carrots and watercress, spreading them out evenly over the tortilla.  Place one-quarter of the cheese across the middle of the tortilla, and top with 1/4 cup of the cucumber and one-quarter of the avocado.  Fold the bottom end of the tortilla over the filling in the middle and tightly roll up (from the bottom end) into a compact cylinder.  Collect any of the filling that falls out during the rolling and simply push it back into the wrap, leaving about 1 inch of excess tortilla on either end.  Trim each end of the wrap and cut the wrap in half.  Repeat for the remaining wraps and serve on chilled plates.

Linked to:

Menu Plan Monday
Mouthwatering Mondays
Hunk of Meat Mondays
Tasty Tuesday
Totally Tasty Tuesday
Tuesday Night Supper Club
Tempt My Tummy Tuesday
Tuesdays At the Table
Tuesdays Tasty Tidbits
Made From Scratch Tuesday
33 shades of Green
Frugal Follies
It's A  Blog Party
Your Recipe.  My Kitchen.
What’s On Your Plate Wednesday
Works For Me Wednesday
Real Food Wednesday
Welcome Wednesday
Full Plate Thursday
Pennywise Platter Thursday
Cooking Thursdays
It's A Keeper Thursdays
Sweet and Savory
Thrilling Thursday
Thursday Ultimate Recipe Swap
Tasty Traditions
Frugal Follies Thursday
Hodgepodge Friday
Favorite Things Friday
Friday Feasts
Foodie Friday
Friday Favorites
Friday Potluck
Blog Hop Friday
Fun With Food Friday
Food Trip Friday
Hearth and Soul Blog Hop
Frugal Fridays

WHAT’S ON the MENU WEDNESDAY and California Chicken and Avocado Rolls

  Welcome to this week’s What’s On the Menu Wednesday.  I’m looking forward to the goodies all of you will be sharing. 

  It turned really cold again today even with the daffodils and tulip poplars in bloom.  I even spotted a number of forsythia bushes bursting forth.  I just may make it!

This sandwich from Nieman Marcus is a spring and summer favorite.  Actually, it’s a good one any time of the year!  When you try it, let me know what you think.

CALIFORNIA CHICKEN AND AVOCADO ROLLS

Serves 4

For the Honey-Mustard Dressing:

2/3 cup mayonnaise
1/3 cup Dijon mustard
1 Tablespoon honey

For the chicken:

2 boneless, skinless chicken breasts, about 6 ounces each
salt and freshly ground black pepper to taste
2 Tablespoons olive oil

For the California rolls:

2 avocados, 6 to 7 ounces each, cut in half and seed removed
1 Tablespoon fresh lemon juice
4 large (12-inch) flour tortillas
1 cup alfalfa or radish sprouts
1 cup peeled and grated carrots
1 cup watercress leaves (or baby spinach or arugula leaves)
8 ounces Monterrey Jack cheese, thinly sliced
1-cup English cucumber, cut in half lengthwise and thinly sliced

To prepare the dressing, whisk together the mayonnaise, mustard and honey in a small mixing bowl.  Transfer to an airtight container and set aside in the refrigerator.

Season the chicken breasts with salt and pepper.  Pour the oil into a large saute pan and set over high heat.  Saute the chicken for 3 minutes on the first side.  Turn the chicken over, lower the heat to medium, and continue cooking for 3 to 4 minutes longer or until cooked through.  Remove the chicken and let cool.  When cool enough to handle, thinly slice each breast.  Set aside in the refrigerator.

Using a small paring knife, score the avocado flesh in a criss-cross pattern down to, but not through, the skin.  Turn the avocado halves inside out and, running the paring knife along the skin, cut the cubes of avocado into a bowl.  Pour in the lemon juice and gently mix with the avocados.  Place a tortilla on a clean work surface and spread up to 1/4 cup of the dressing over the entire surface.  Top the dressing with the 1/4 cup each of the spouts, carrots and watercress, spreading them out evenly over the tortilla.  Place one-quarter of the cheese across the middle of the tortilla, and top with 1/4 cup of the cucumber and one-quarter of the avocado.  Fold the bottom end of the tortilla over the filling in the middle and tightly roll up (from the bottom end) into a compact cylinder.  Collect any of the filling that falls out during the rolling and simply push it back into the wrap, leaving about 1 inch of excess tortilla on either end.  Trim each end of the wrap and cut the wrap in half.  Repeat for the remaining wraps and serve on chilled plates.




Linked to:

Menu Plan Monday
Mouthwatering Mondays
Hunk of Meat Mondays
Tasty Tuesday
Totally Tasty Tuesday
Tuesday Night Supper Club
Tempt My Tummy Tuesday
Tuesdays At the Table
Tuesdays Tasty Tidbits
Made From Scratch Tuesday
33 shades of Green
Frugal Follies It's A  Blog Party
Your Recipe.  My Kitchen.
What’s On Your Plate?
Foodie Wednesday
Works For Me Wednesday
Real Food Wednesday
Welcome Wednesday
Full Plate Thursday
Pennywise Platter Thursday
Cooking Thursdays
It's A Keeper Thursdays
Sweet and Savory
Thrilling Thursday
Thursday Ultimate Recipe Swap
Tasty Traditions at Coupon' Cooking
Frugal Follies Thursday
Hodgepodge Friday
Favorite Things Friday
Momtrends
The Speckled Dog
Foodie Friday
Friday Favorites at Home Sweet Home
Friday Potluck
Hop Along Friday
Fun With Food Friday
Food Trip Friday
Hearth and Soul Blog Hop
Frugal Fridays
Sweet Tooth Friday

WHAT’S ON THE MENU WEDNESDAY 2011 with Chicken and Spinach Farfalle

I’m really looking forward to what you have to offer up for What’s On the Menu Wednesday this week.  Welcome to Week 1 of the 2011 season.  Be sure to link up below.

If you are so inclined, take away the WOMW button to add to your blog as a reminder to come for a visit each week.

I was pasta hungry.  There was chicken.  There was spinach.  What to do?  Without a bazillion calories that is.  Plus, it had to be quick and easy…there were meetings.

Thanks to this little cookbook from America’s Test Kitchens, I got my inspiration.  And….a delicious meal to boot.

CHICKEN AND SPINACH FARFALLE

2 boneless, skinless chicken breasts, cut crosswise into 1/4-inch-thick pieces

salt and pepper

2 tablespoons unsalted butter

2 garlic cloves, minced

1/2 cup heavy cream (I used 2% milk with a dollop of cream cheese.)

2 teaspoons grated zest and 3 tablespoons juice from 1 lemon

1 pound farfalle

1 6-ounce bag baby spinach

1/2 cup grated Parmesan

1/2 cup pine nuts, toasted

Bring skillet and cook until fragrant, about   4 quarts of water to boil in a large pot.  Meanwhile, pat the chicken dry with paper towels and season with salt and pepper.  Melt 1 Tablespoon butter to large skillet over medium-high heat.  Cook half of the chicken until no longer pink, about 3 minutes, transfer to plate.  Repeat with remaining butter and chicken.

Add garlic to empty skillet and cook until fragrant, about 3=0 seconds.  Stir in cream (in my case,  the milk+cream cheese), lemon zest, and lemon juice.  Simmer until sauce is slightly thickened, about 5 minutes.  Remove from heat and cover.

Meanwhile, add 1 tablespoon salt and farfalle to boiling water and cook until al dente.  Reserve 1/2 cup cooking water, drain pasta, and return to pot and toss to coat.  Add sauce, spinach, Parmesan, pine nuts, and cooked chicken to pot and toss to combine, adding reserved pasta water as needed.  Season with salt and pepper.

Serves 4.

It was that good.

Be sure to link up below to share your goodies  with the rest of us.


Linked to:

Cookbook Sundays
Menu Plan Monday
Mouthwatering Mondays
Tasty Tuesday
Totally Tasty Tuesday
Tuesday Night Supper Club
Tempt My Tummy Tuesday
Tuesdays At the Table
Tuesdays Tasty Tidbits
Made From Scratch Tuesday
33 shades of Green
It's A  Blog Party
Slightly Indulgent Tuesday
Your Recipe.  My Kitchen.
What’s On Your Plate Wednesday
Works For Me Wednesday
Real Food Wednesday
Welcome Wednesday
Full Plate Thursday
Frugal Food Thursday
Pennyside Platter Thursday
Cooking Thursdays
It's A Keeper Thursdays
Sweet and Savory
Thrilling Thursday
Thursday Ultimate Recipe Swap
Tasty Traditions
Frugal Follies Thursday
Hodgepodge Friday
Favorite Things Friday
Friday Feasts
Foodie Friday
Friday Favorites
Friday Potluck
Blog Hop Friday
Fun With Food Friday
Food Trip Friday
Hearth and Soul Blog Hop
Frugal Fridays