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  1. Sunday, April 10

    Week 481 Weekly Menu

    Hello! Things are back to “normal,” meaning life isn’t actually normal, but planning a weekly menu and following it may actually be a possibility! 😉

    Week 481 Weekly Dinner Menu from @janemaynard including free printable weekly dinner plan and shopping list!

    MONDAY:
    Bertucci’s Tortellini

    TUESDAY:
    – Loaded Nachos

    WEDNESDAY:
    – Spaghetti and Meatballs

    THURSDAY:
    – Leftovers

    FRIDAY:
    – BLTs

    SATURDAY:
    – Take Out Night

    SUNDAY:
    – Breakfast for Dinner: Omelets

    Click here for the free printable of this week’s menu plus the shopping list!

    You know the drill…share your menus, plain or fancy! And have a wonderful week!


  2. Friday, April 8

    Friday Show and Tell: Kimmy is Coming!

    Hi friends! Long time no talk! I’ve been completely absent this week. No podcasts. No recipes. NOTHING. In case you can’t tell, I am thoroughly enjoying Spring Break! Part of our week off involved camping at Joshua Tree National Park, which was AMAZING. I have a post in the works with the ultimate car camping checklist that I can’t wait to share. Also, if you want to see pictures from the trip, visit my Instagram account. Seriously, Joshua Tree, you are beyond beautiful.

    Netflix Unbreakable Kimmy Schmidt is Back 4/15/16!

    OKAY, so anyway. The reason we are here today is because KIMMY IS COMING BACK IN ONE WEEK! That’s right, Unbreakable Kimmy Schmidt Season 2 arrives on April 15! Nate and I have been anxiously awaiting the arrival of the second season pretty much since we blasted through season 1 in a matter of days (hours?). If you haven’t watched Season 1 yet, well, you have a week to get caught up, which will be easy peasy. Trust me, this show is SOOOOOO FUNNNNNNYYYYY and endearing and funny and did I mention FUNNY?

    Happy Valley Season 2 on Netflix

    In related Netflix news, season 2 of Happy Valley was recently released. I’m already done watching it and the second season was just as good as the first. If you haven’t seen Happy Valley yet, well, it is nothing at all like Kimmy Schmidt…you’ve been warned! Happy Valley is a British murder mystery type show that is so good. It’s kind of like Fargo…different, of course, but similar in its disturbingness (new word alert!), amazing character development and high quality writing and production. (Also…if you haven’t watched the FX series Fargo yet, GET ON THAT.)

    Looks like I have your whole weekend worked out for you. Kimmy Schmidt catch up, Happy Valley and perhaps even Fargo. You’re welcome.


  3. Sunday, April 3

    Week 480 Weekly Menu = VACATION!

    Good morning (or afternoon or whatever it is when you read this)! It’s my kids’ spring break this week and I am ready to really enjoy the time with them! I’ve been working like a crazy person the last two weeks so that I can unplug, at least for a few days. We’re going to do some fun staycation stuff (hello, beach and Legoland), a little bit of camping, and a little bit of nothing.

    In the spirit of our awesome Spring Break, I am also taking a break from planning the weekly menu! First off, I have no idea what each day is going to be like. Secondly, I hardly ever give myself a break from the meal plan, so this felt like a good week to do it! 😉

    If you’d like to get inspiration from older menus, click here!

    And, PLEASE PRETTY PLEASE, post your plan for this week below so that you all can get ideas from each other! 

    Thanks, everyone! See you in a few days!


  4. Thursday, March 31

    This Week for Dinner Podcast #37: Thursday Recipe & a Tip – Chocolate!

    This Week for Dinner Podcast #37: Thursday Recipe & a Tip - Chocolate!

    Today’s Thursday Recipe & a Tip is all about chocolate. I could talk for days about chocolate. I limited myself to 11 minutes this time around, but I think I’m going to have to do more chocolate-themed episodes. Because 11 minutes is not enough time to tell you all the ways to make perfect chocolate in your kitchen. Anyway, today I share one of my most favorite chocolate recipes with you as well as the secret ingredient you can use in your cooking to make chocolate rich in flavor.

    Please note: In this episode I mention that the SoNo Baking Company is in New York, but I meant Connecticut. I grew up in the “tri state area” (which is essentially NYC/Long Island, Northern New Jersey and Connecticut). Apparently my subconscious considers all of that “New York.” 😉

    Shownotes:

    It’s easy to listen to the show!

    • Via the web: Just click play below!
    • Via an app: For iPhone and iPad, subscribe to the This Week for Dinner Podcast on iTunes and listen to it through the purple Podcasts app. For Android devices, use the Stitcher, Podcast Addict or Pocket Casts apps. In all cases, launch the app, then search for This Week for Dinner Podcast. The benefit of using an app: once downloaded, you can listen to the show without an Internet connection.

    Other Stuff!


  5. Wednesday, March 30

    PB&P Sandwiches (aka Pear Brie and Prosciutto Grilled Cheese) + A Tasty Giveaway!

    Forget PB&J. Or PB&H. Today I give you PB&P! And it has nothing to do with peanut butter. But it is a sandwich. And it has everything to do with savory pear sauce, brie and prosciutto. That’s right, pear brie prosciutto grilled cheese sandwiches…PB&P! And this sandwich is scrumptious.

    PB&P Sandwiches, aka Pear Brie Prosciutto Grilled Cheese Sandwiches from @janemaynard

    It’s springtime, so fruit is in the air. (Along with love, but that’s another blog post for another blog, really.) Libby’s hired me to develop a recipe using one of their canned fruits to celebrate the spring season. I immediately thought of canned pears (one of my favorite foods growing up!) and wanted to try out a fun savory twist. Enter the PB&P.

    PB&P Sandwiches, aka Pear Brie Prosciutto Grilled Cheese Sandwiches from @janemaynard

    I love brie in a melted state. And I love the combination of salty prosciutto with sweet fruit. And I love bread. So, basically, today’s sandwich is the love of my life. The sandwich itself is quite simple – bread, sliced brie and prosciutto with a smattering of savory pear sauce. The layers of flavor are delicious, and the texture is perfect. Oh, and by the way, the savory pear sauce is so good and beyond easy to make. And, even though this is a great sandwich for springtime, by using canned pears it not only simplifies the recipe, but you can make this any time of year!

    PB&P Sandwiches, aka Pear Brie Prosciutto Grilled Cheese Sandwiches from @janemaynardPB&P Sandwiches, aka Pear Brie Prosciutto Grilled Cheese Sandwiches from @janemaynard

    Before we get to the recipe, Libby’s has a giveaway for you today! One lucky winner will receive this super cute Crate & Barrel Six Bottle Spice Box along with an assortment of Libby’s Fruit, so you can get creative in the kitchen, too! Simply leave a comment on this post to enter! Comments must be posted by midnight PT on Wednesday, April 6, 2016 and prize must be shipped within the U.S.

    Savory Pear Sauce for PB&P Sandwiches, aka Pear Brie Prosciutto Grilled Cheese Sandwiches from @janemaynard - Libby's Spring Giveaway

    Good luck to all on the giveaway…and now for the recipes! Enjoy!

    PB&P Sandwiches (aka Pear Brie Prosciutto Grilled Cheese)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Serves: 1
    Ingredients
    • 2 slices good quality bread
    • 1 thin slice prosciutto
    • About 4 thin slices brie
    • 1-2 tablespoons savory pear sauce (see recipe below)
    • Butter
    Instructions
    1. Heat a frying pan over medium heat about 5 minutes.
    2. While pan is heating up, spread pear sauce on 1 slice of bread.
    3. On the second slice of bread, place the brie slices evenly to cover then top with prosciutto.
    4. Put the sandwich together, then butter the top.
    5. Place sandwich butter side down in the pan, then butter the other side (that is now facing up).
    6. Cook sandwich over medium heat until both sides are golden brown.

     
    Savory Pear Sauce
     
    Prep time
    Cook time
    Total time
     
    Author:
    Serves: 1 cup
    Ingredients
    • 1 15-ounce can Libby's pear halves, drained but reserving 2 tablespoons of the juice
    • 1 tablespoon thinly sliced onions (about ⅛ of a small onion)
    • 1 teaspoon olive oil
    • ⅛ teaspoon salt
    • ⅛ teaspoon ground ginger
    • Couple shakes of ground pepper
    Instructions
    1. Heat olive oil in a small saucepan over medium heat. Once hot, add onions and cook until soft and translucent, about 5 minutes.
    2. Add 2 tablespoons of the pear juice to the pan, then the drained pears. Break the pears up with a spatula a bit. Add salt, ginger and pepper and stir well.
    3. Bring to a boil over medium-high heat, then reduce heat to about medium-low, making sure to maintain a simmer. Simmer for about 15 minutes, stirring occasionally and smashing up the pears each time you stir. The final consistency should be saucy with lumps.

    This post was sponsored by Libby’s – I received compensation in exchange for work performed. Price per serving for the PB&P sandwich is approximately $2.00.


  6. Monday, March 28

    This Week for Dinner Podcast #36: Catherine McCord

    This Week for Dinner Podcast #36: Weelicious and One Potato's Catherine McCord

    It’s a Monday, which means I get to share an interview with you on the podcast! Today I have a little chat with Catherine McCord, food blogger at Weelicious, author of two cookbooks and founder of the new meal delivery service One Potato. Catherine is a dedicated mother who cooks at home pretty much every day, despite an insane working schedule for herself and her husband. In addition to her kitchen awesomeness, she’s just a really nice person that I am grateful to know.

    Shownotes:

    It’s easy to listen to the show!

    • Via the web: Just click play below!
    • Via an app: For iPhone and iPad, subscribe to the This Week for Dinner Podcast on iTunes and listen to it through the purple Podcasts app. For Android devices, use the Stitcher, Podcast Addict or Pocket Casts apps. In all cases, launch the app, then search for This Week for Dinner Podcast. The benefit of using an app: once downloaded, you can listen to the show without an Internet connection.

    Other Stuff!


  7. Sunday, March 27

    Week 479 Weekly Menu

    Week 479 Weekly Menu from @janemaynard including FREE printable weekly dinner plan and shopping list!Hello, friends. For Easter weekend we visited Sequoia National Park and just pulled into the driveway. We ended up enjoying our Easter picnic in a park overlooking the ocean in Dana Point and I think Easter picnics are my new favorite.

    Menu planning time! Here goes nothing…

    MONDAY:
    Bertucci’s Tortellini

    TUESDAY:
    – Loaded Nachos

    WEDNESDAY:
    – Chicken Stir Fry

    THURSDAY:
    – Leftovers

    FRIDAY:
    – BLTs

    SATURDAY:
    – Take Out Night

    SUNDAY:
    – Camping food! Menu tbd…

    Click here for the free printable of this week’s menu plus the shopping list!

    Now it’s your turn! Tell us in the comments what you’ve got cooking this week!


  8. Thursday, March 24

    Homemade Baked Samosas

    Today I’m sharing a recipe for flaky, baked homemade samosas that don’t really taste that much like real fried samosas and are a lot of work but are also super delicious. How’s that for selling a recipe?

    Homemade Baked Samosas using puff pastry from @janemaynard

    My friend Traci wanted to make homemade samosas and found two recipes for baked samosas, one from The Kitchn that uses egg roll wrappers and another on Food 52 that uses puff pastry. We got together one Friday morning and tried making the puff pastry version. It took hours. I don’t know, maybe our chatting made us slow, but I don’t think so. In the end it’s a recipe with several steps, one of which involves rolling out each samosa individually and stuffing them. It can get time consuming, especially if you are making a lot of samosas. Traci and I did have a lot of fun cooking the samosas, but it was indeed a labor of love.

    Homemade Baked Samosas using puff pastry from @janemaynard

    The good news is the samosas were really delicious. The texture was nothing at all like a fried samosa you would get at an Indian restaurant, but I suppose in the end that shouldn’t have come as a surprise. I mean, it’s puff pastry. And they weren’t fried. So, yeah, they’re gonna be different. But they are still really good and the filling is divine.

    Knowing that puff pastry samosas are best served fresh, Traci and I froze a bunch of the unbaked samosas for cooking later. When I baked a frozen batch they came out perfectly. So, if you do in fact decide to tackle this recipe, triple or quadruple it and then freeze a whole bunch of the samosas before baking. Although, if you just make one batch, then it won’t be as time consuming because you want be rolling out and stuffing as many. I’ll let you decide your own strategy!

    Homemade Baked Samosas using puff pastry from @janemaynard

    But the freezing-ahead aspect of this recipe is why I’m really excited about sharing it with you. Seriously, having homemade, yummy samosas just waiting in the freezer for you on a busy weeknight is pretty awesome.

    Homemade Baked Samosas using puff pastry from @janemaynard

    One more thing, the green cilantro sauce you see in the pictures. I threw that sauce together on the fly and it was almost good…but I added too much onion. As I was getting this post ready, I decided not to share what I did with you and looked up some actual Indian cilantro sauce recipes. This one on Fine Cooking looks like what I was trying to accomplish, so that’s what I will make next time.

    Homemade Baked Samosas
     
    Prep time
    Cook time
    Total time
     
    From Food 52, although I have rewritten the directions based on our experience with the recipe.
    Author:
    Serves: 20-25
    Ingredients
    • ½ pound potatoes, cut into large chunks
    • 2 large carrots, cut into chunks similar in size to the potatoes
    • 2 tablespoons olive oil
    • half of a small yellow onion, chopped
    • 1-inch piece of ginger, peeled and minced
    • 1 teaspoon ground cumin
    • ¾ cup frozen peas
    • ¼ cup fresh cilantro, chopped
    • ¼ cup fresh mint, chopped
    • ½ teaspoon garam masala
    • 1 serrano pepper, minced
    • salt (the original recipe calls for a pinch, but it definitely needs more than that...I think we did ½ teaspoon - measure ¼ teaspoon at a time to taste)
    • Two 15x10-inch frozen puff pastry sheets (the puff pastry at my store was smaller than that, more like 9x9 inches, so I needed two packages...be sure to check the size!), place in refrigerator to defrost a few hours before using
    • Flour
    • 1 egg, beaten with 1 tablespoon water
    Instructions
    1. Bring a large pot of salted water to a boil. Add potatoes and carrots and cook for 10 minutes, until tender.
    2. Drain water and mash potatoes and carrots together with a potato masher. Leave mixture slightly chunky.
    3. While potatoes and carrots are cooking, heat the olive oil in a pan over medium heat. Add onion, ginger, and cumin. Cook for about 5 minutes, until onions are tender and translucent.
    4. Add onion mixture, peas, cilantro, mint, garam masala, serrano pepper and salt to the potato/carrot mixture. Mix well. As I mentioned in the ingredients list, add salt ¼ teaspoon at a time and taste the mixture to get the right amount.
    5. Preheat oven to 375° F. Line a baking sheet with parchment paper.
    6. On a lightly floured surface, unfold one of the sheets of cold puff pastry and cut it into 3x3-inch squares.
    7. Roll each square out with a rolling pin quite thin (this is where my directions diverge from the original recipe more significantly). Place a scoop of the mixture onto the center of the square, about 2 tablespoons. You do not want to overfill or the filling will escape when baking, so it might not seem like enough filling, but it is. Brush two sides of the square with water just along the edge. Fold the dough over the filling diagonally to form a triangle, folding the unbrushed edges onto the wet edges. Once the dough is folded over, gently squish the filling sideways to fill the samosa evenly. Using a fork, press down all along the two joined edges to seal both sides, then flip the samosa over and crimp the edges with a fork again.
    8. Place triangles on prepared baking sheet, leaving a bit of space between the samosas. Brush the tops with egg wash. At this point you can bake the samosas or place them in the freezer.
    9. If freezing: Place baking sheet with samosas in the freezer. If freezing you can fit more samosas on the tray than if you were baking them. Fully freeze, then transfer samosas to an airtight container or ziptop freezer bag. When ready to eat, follow baking directions below, adding 5-10 minutes to the cooking time.
    10. If baking: Bake 30 to 40 minutes, until golden brown.
    11. Cool for a few minutes on the baking sheet, then transfer to a cooling rack.
    12. Serve warm!

     


  9. Sunday, March 20

    Week 478 Weekly Menu

    It’s that time again…weekly menu planning time!

    Week 478 Weekly Menu from @janemaynard with FREE printable PDF of the menu and shopping list!

    This year for Easter we’re going crazy and heading to Sequoia National Park! I’m going to plan an Easter picnic for Sunday and I am actually really excited.

    MONDAY:
    – Homemade Hamburgers (there’s a tip in this podcast episode for how I’ve been cooking hamburgers lately)

    TUESDAY:
    – Chili

    WEDNESDAY:
    Chicken Caesar Wraps

    THURSDAY:
    – Leftovers

    FRIDAY:
    – Eat on the road! Visiting Sequoia National Park for Easter Weekend!

    SATURDAY:
    – Eating on the road

    SUNDAY:
    – I’m packing an Easter picnic to eat at Sequoia…any suggestions for food that would be fun for that, please leave them in the comments, with links if you have ’em!

    As usual, please leave your dinner plans for the week in the comments! Have a wonderful week, and if you celebrate Easter, have a great holiday!


  10. Thursday, March 17

    This Week for Dinner Podcast #35: Thursday Recipe & a Tip!

    This Week for Dinner Podcast #35: Thursday Recipe & a Tip - A easy and delicious slow cooker recipe plus a great tip for super tender chicken!

    Hey everyone! It’s Thursday, so I have a quick recipe and a tip on the podcast for you. I wax poetic about one of my favorite slow cooker recipes and share an easy but awesome tip for tender chicken. Enjoy!

    Shownotes:

    It’s easy to listen to the show!

    • Via the web: Just click play below!
    • Via an app: For iPhone and iPad, subscribe to the This Week for Dinner Podcast on iTunes and listen to it through the purple Podcasts app. For Android devices, use the Stitcher, Podcast Addict or Pocket Casts apps. In all cases, launch the app, then search for This Week for Dinner Podcast. The benefit of using an app: once downloaded, you can listen to the show without an Internet connection.

    Other Stuff!