Weekly Meal Planning, Week of 11.1.10

Happy Halloween, everyone! Tomorrow is the first day of November (I can't believe November is here already!), which means the beginning of NaBloPoMo. I'm participating again this year, so you'll be getting a post from me every day during the month of November! I'm kicking it off tomorrow with the pumpkin doughnut mini muffins I made yesterday. Believe me, you do not want to miss this recipe!

Here's what we'll be eating this week.

Monday: Spinach artichoke chicken melts, chips. I never got around to making these a couple of weeks ago, and they’re still on my mind, so I am definitely making them tomorrow!

Tuesday: Chili potato burritos

Wednesday: Roasted broccoli alfredo

Thursday: Fried egg tostadas with sausage, spinach and tomatoes, roasted potatoes

Friday: No cooking

Saturday: Roasted vegetable subs with pesto mayonnaise, chips

Sunday: Creamy minestrone and meatball soup, garlic bread

Pumpkin Pie-Spiced Pumpkin Seeds

I’m probably posting this recipe a little bit late, since I’m sure most of you have already carved and roasted (or disposed of -- the horror!) your pumpkin seeds. But if your family saved the carving for the last minute like mine did, I’m telling you: You have got to try these roasted pumpkin seeds.

Typically I do up my pumpkin seeds pretty simply: olive oil, salt and pepper, maybe some ground red pepper for spice. But this year, I decided to do something different. I was intrigued by the idea of sweet pumpkin seeds rather than savory, and this is what I came up with. I was originally planning to use just cinnamon and sugar, but then I heard the nearly-full container of pumpkin pie spice calling my name from the cupboard, and I decided to use that instead. So, these pumpkin pie-spiced pumpkin seeds were born. And oh my, are they delicious!

It’s not a huge deal if your seeds are a little wet when you get ready to roast them, but ideally, it’s best to leave them spread in a single layer on a cookie sheet overnight so they can de-gummify and dry out. That’s what I did, and I whipped these up in 15 minutes last night before we left for trick-or-treating. You know, so my Andrew could have a semi-healthy snack before he went out and gathered all that candy. :) They made the house smell amazing, and they tasted even better: crunchy and earthy and sweet. Considering how much my family and my co-workers loved them, I think I’ll be forced to make them every year from now on!

Pumpkin Pie-Spiced Pumpkin Seeds

1 heaping cup pumpkin seeds, rinsed and dried
3 tablespoons white sugar
1 teaspoon pumpkin pie spice
4 tablespoons melted butter

1. Preheat oven to 350 degrees.

2. In a small bowl, stir together sugar and pumpkin pie spice. Add pumpkin seeds and toss to combine. Pour melted butter over seeds and mix until all the seeds are coated.

3. Spread in a single layer on a greased cookie sheet and roast, stirring frequently, 10 to 12 minutes or until browned and crisp.

Cheesy Roasted Tomato Bread

I think we’re past the point in our relationship where I need to reiterate my love for roasted tomatoes yet again. I think you all know by now how smitten I am with them. A while ago, shortly after I tasted them on my new favorite panini, I started thinking about how delicious they would be piled up on garlic bread and smothered with cheese. And so, this recipe was born.

This is a delicious alternative to basic garlic bread, and it offers the perfect balance of textures and flavors. The bread is so crispy, the tomatoes are so soft, the cheesy is so gooey, and the sweetness of little cherry tomatoes pairs so nicely with the garlicky flavor. After his first bite, Joe told me, “You need to blog about this as soon as possible. You can’t keep this from the world any longer.” Well, I didn’t blog about it right away, but I’m sharing it with you now, and that’s all that matters, right?

Not only is this so quick and easy, it’s also endlessly adaptable. It would be delicious with sautéed mushrooms and onions, or with roasted peppers. Smoked cheese -- or any type of cheese, really -- would be delicious. Try using a fresh herb like basil or parsley to brighten it up. Play around with the method and flavors to suit your tastes. I think you’ll love this recipe!

Cheesy Roasted Tomato Bread

1 pint cherry or grape tomatoes
1 tablespoon balsamic vinegar
Salt and pepper to taste
1/4 cup plus 2 tablespoons olive oil, divided
2 garlic cloves, smashed
1 teaspoon Italian seasoning
3 bolillo or sweet Italian rolls, split in half (6 pieces total)
Shredded mozzarella cheese
Freshly grated parmesan cheese

1. Preheat oven to 450 degrees. On a baking sheet lined with aluminum foil, toss the tomatoes with the balsamic vinegar, 2 tablespoons olive oil, and salt and pepper to taste. Roast, stirring frequently, 10 to 12 minutes or until tomatoes begin to burst.

2. Meanwhile, heat 1/4 cup olive oil, smashed garlic cloves, and Italian seasoning in a small skillet over low heat. Cook for 5 to 10 minutes, until the oil has fully absorbed the garlic flavor. Discard garlic cloves.

3. Brush each piece of bread with garlic-flavored olive oil. Broil until nearly crisp.

4. Top bread with roasted tomatoes and a sprinkle of cheeses. Return to oven and broil a couple of minutes more, just until cheese is melted. Serve.

Chicken with Pesto Mushroom Cream Sauce

First of all, I need to apologize for the terrible picture. It was taken on a night when there wasn’t a lot of light left in my kitchen (those are happening more and more frequently now that it’s getting darker earlier, SOB), and I was so eager to eat this that I really didn’t bother to take the time to try to get a good shot. So, sorry.

I hope the picture doesn’t deter you from trying this, though, because let me assure you: This chicken dish is amazing. Earthy mushrooms are paired with pungent garlic, sweet cream, verdant pesto, and bright fresh lemon juice to make a sauce with a perfectly balanced flavor profile. In less food critic-y terms, this stuff is just yummy. :)

I served ours over angel hair pasta tossed with a touch of butter and parmesan cheese and a side of cheesy roasted tomato bread (recipe coming tomorrow!) and we were all very, very satisfied after dinner. This is great comfort food, especially now that the weather’s starting to cool down for real. And as an added bonus, this looks and sounds really fancy and is worthy of company, but it went from pan to table in less than 30 minutes. Bestill my heart, it just may be the perfect meal.

Chicken with Pesto Mushroom Cream Sauce
adapted from Joelen’s Culinary Adventures

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper to taste
1 tablespoon olive oil
2 tablespoons butter
8 ounces button mushrooms, sliced
6 garlic cloves, minced
1 cup heavy cream
1/2 cup chicken broth
1/4 cup prepared basil pesto
2 tablespoons lemon juice

1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat until just smoking. Cooking chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.

2. Add 2 tablespoons butter to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cream, broth and chicken to skillet, scraping up any browned bits, and bring to a boil. Reduce heat to low, and cover and simmer until chicken is cooked through, about 15 minutes.

3. Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is thickened, about 5 minutes. Off heat, stir in pesto and lemon juice and season with salt and pepper. Serve sauce on the side or over chicken.

Asian Wonton Chicken Salad

I know that posting a salad recipe right now, when everyone else is starting to share recipes for hearty casseroles and comforting soups, seems a little odd. However, I maintain that there is no unacceptable time of year to enjoy fried wontons. Who’s with me?

And the crispy fried wontons are just one of this salad’s delicious elements. The other? A to-die-for sweet sesame dressing that I would be perfectly happy to drink from a straw. Throw in some poached chicken, some crisp romaine, and lots of fresh veggies, and you have the perfect Asian salad. You can make every part of it ahead of time and throw it together on a night you need a quick, effortless dinner.

(And by the way, I feel the need to mention that this is very kid-friendly. Give your little one some chicken, veggies, cashews and wontons and a little dish of dressing for dipping, and they’ll love it. At least, mine did!)

Asian Wonton Chicken Salad
slightly adapted from Our Best Bites

For the dressing:
2/3 cup rice vinegar
1 cup canola oil
2 tablespoons sesame oil
4 cloves garlic, pressed or very finely minced
2 tablespoons soy sauce
1/2 cup sugar
4 tablespoons sesame seeds

For the salad:
2 heads romaine lettuce
3 chicken breasts, cooked and cubed or shredded
Cherry tomatoes
1 cucumber, sliced
Cashews
1/2 package wonton wrappers
Vegetable oil for frying

1. Place all ingredients for salad dressing into a quart jar (or something equivalent) and shake vigorously. Set aside.

2. Heat about 1 inch of oil in a pot on the stove top. Use pizza cutter or sharp knife to cut wontons into three strips. Fry wontons a few at a time and set on paper towels to dry.

3. Tear clean lettuce into chunks and place in a large salad bowl. Top with cherry tomatoes, sliced cucumber, and cashews. Add shredded chicken and top with dressing. Toss salad together. Once everything is well coated, add wonton strips and gently toss to combine.