StoneGable is getting a "spit shine" this week! We are expecting guests. Three, twenty-something, young married couples are coming for a Lancaster County weekend. I am beyond thrilled.
I can't wait to fuss on and pamper them. They are all young professionals with busy lives... StoneGable is just the place for them to unwind!
I am in the process of getting StoneGable ready for company!
The spent mums are being replaced. Tartan blankets are being thrown over the front porch rockers, big glass jars are being filled with crunchy snacks and sweet treats. Everything is getting a thorough cleaning and seasonal decor will be scattered throughout the house! I am in my element! The balance, for me, is to enjoy the process of preparing for my company WITHOUT wearing myself out! And if truth be told, I do have help. Thank goodness for Katie!
I want these wonderful young people to have a very relaxing and memorable weekend! One filled with great food, fellowship and fun!
Now what's ON THE MENU...
StoneGable Ham And Bean Soup
Buttermilk Sweet Corn Bread
Recipe: StoneGable Ham And Bean Soup
Don't pass this recipe up as "just another bean soup"! I posted this recipe 2 years ago when I had just started blogging because it is PHENOMENAL! There is a little secret ingredient that makes this a bean soup extraordinaire... click HERE for recipe and how-to's.
Recipe: Buttermilk Sweet Cornbread
1/2 cup butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup white cornmeal
1 cup flour
1/2 tsp salt.
Preheat oven to 400 degrees. Grease an 8 inch pan.
In a large bowl, beat eggs and add sugar and combine. Stir in butter.
Combine buttermilk and baking soda and stir into egg/sugar/butter mixture.
In a separate bowl combine cornmeal, flour and salt. Add dry ingredients into wet ingredients in thirds.
Pour batter into pan. Bake for 30-40 minutes until golden and a toothpick comes out clean when tested.
Printable Recipe
TUESDAY
Pan Seared Scallops In A Lemon Wine Reduction
Wilted Spinach With Vinegar
StoneGable Homemade Rice-A-Roni
Recipe: Pan Seared Scallops In A Lemon Wine Reduction
1 1/2 lbs, large dry sea scallops ( wet scallops are treated with extra water and chemicals and don't brown well)
1/2 cup flour (Wegman's pan searing flour is fantastic- you can just dust the scallops with it)
dusting of paprika
1 TBS good olive oil
1TBS butter
juice of 1 lemon
2/3 cup white wine
Using a paper towel, pat scallops dry. Put scallops on a paper towel lined tray or sheet pan to further wick moisture.
Put 1/2 cup flour in a bowl and roll scallops individually in flour to coat. Place on an unlined tray or sheet pan.
Heat frying pan and add oil and butter. Heat, on high, until bubbly ( it is okay to see a little smoke). Add scallops, do not crowd. Dust withpaprika.
Sear on high heat until golden brown, 3-5 minutes. With tongs, turn scallops and continue to sear until golden brown, 2-3 minutes. DO NOT OVERCOOK- or they will be tough.
Remove from pan to a plate and cover. Scallops will continue to cook.
To make a yummy reduction, using the delicious brown bits left in the pan:
To make a yummy reduction, using the delicious brown bits left in the pan:
Turn off heat and add wine and lemon. Stir up brown bits. Turn heat back on high and let reduce by half.
Recipe: StoneGable Homemade Rice-A-Roni
Yummy and so much better than the box!
3/4 cups rice
1/2 cup angel hair pasta, broken into pieces
1 medium onion, peeled and finely chopped
2 TBS oil
1 TBS butter
2 3/4 cups hot water
2 chicken bullion cubes (or more if you like a real hearty chicken flavor)
2 TBS chopped fresh parsley
Heat oil and butter in a large skillet. Add onion and cook for 5 minutes, until soft and translucent. Add rice and pasta. Cook until slightly browned.
Meanwhile, add bullion to hot water and dissolve. When rice is slightly browned, add water and put a lid on the skillet. Cook until gently simmering. Cook about 20 minutes until the water is absorbed and the rice and pasta are soft. You may need to add a little extra water if it gets too dry. Take off heat and add parsley.
1/2 cup angel hair pasta, broken into pieces
1 medium onion, peeled and finely chopped
2 TBS oil
1 TBS butter
2 3/4 cups hot water
2 chicken bullion cubes (or more if you like a real hearty chicken flavor)
2 TBS chopped fresh parsley
Heat oil and butter in a large skillet. Add onion and cook for 5 minutes, until soft and translucent. Add rice and pasta. Cook until slightly browned.
Meanwhile, add bullion to hot water and dissolve. When rice is slightly browned, add water and put a lid on the skillet. Cook until gently simmering. Cook about 20 minutes until the water is absorbed and the rice and pasta are soft. You may need to add a little extra water if it gets too dry. Take off heat and add parsley.
WEDNESDAY
Roasted Turkey Breast With Root Vegetables
Mashed Potaotes
THURSDAY
Pasta With Artichoke Pesto And Tomatoes
Ceasar Salad
Recipe: Pasta With Artichoke Pesto And Tomatoes
1/2 large bag of Festoni or other gourmet pasta
3 cloves garlic, pressed
salt and pepper
1 onion, sliced
1/4 cup good white wine
1 TBS balsamic vinegar
1/2 cup apricot preserves
Rub tenderloins with 2 TBS olive oil, garlic and salt and pepper. Let marinade for 30 minutes or up to 2 hours.
Preheat oven to 400 degrees.
In a large dutch oven, heat remaining olive oil over medium heat. Add onion and cook until just starting to brown.
Add pork tenderloin and brown on all sides.
Add wine and scrape up all brown bits. Add apricot preserves and stir to combine. Spoon liquids over the pork.
Put in a 400 degree oven and roast, basting 2-3 times for 20-25 minutes, until done.
Rest for 10 minutes, cut and serve with onions and pan sauce.
1 large head cabbage, thinly cut into 1/4-1/2 inch strips
1 large onion, chopped
2 TBS vegetable oil
1 large bag fine noodles, cooked and drained
2 TBS butter
salt and pepper
cottage cheese.
Heat oil in skillet. Add thinly sliced cabbage and onion. Salt and pepper liberally.Saute until cooked through and slightly browned.
Add cooked noodles and continue to saute. You may need to add a little extra vegetable oil. Add butter and stir it through.
Plate haluski and add a generous dollop of cottage cheese. So yummy!
THURSDAY
Pasta With Artichoke Pesto And Tomatoes
Ceasar Salad
Recipe: Pasta With Artichoke Pesto And Tomatoes
1/2 large bag of Festoni or other gourmet pasta
1 jar of Artichoke pesto
1/2 bag frozen artichokes
12-15 small tomatoes
olive oil
kosher salt
basil, chopped
Parmesan Cheese (optional)
Kalamata olives (didn't have any, but if I did they would be delicious in this)
Add-in's (I had some grilled onions and red peppers in the frig and used them)
Cook pasta according to instructions and drain.
Meanwhile, put 1 TBS olive oil in a small skillet and heat over medium high heat. Add artichokes and cook until slightly brown, about 5 minutes. Add tomatoes and cook until the they burst and deflate a little, about 5-7 minutes.
When pasta is done put it in a large bowl. Add the jar of Artichoke Pesto and mix. Add artichokes and tomatoes. Mix. If needed add a little more olive oil or a little pasta water. Add cheese or other add-in's and mix.
Plate. Sprinkle with chopped basil.
FRIDAY
Apricot Glazed Pork Tenderloin
Halushki
Recipe: Apricot Glazed Pork Tenderloin
2 pork tenderloins
3 TBS olive oil3 cloves garlic, pressed
salt and pepper
1 onion, sliced
1/4 cup good white wine
1 TBS balsamic vinegar
1/2 cup apricot preserves
Rub tenderloins with 2 TBS olive oil, garlic and salt and pepper. Let marinade for 30 minutes or up to 2 hours.
Preheat oven to 400 degrees.
In a large dutch oven, heat remaining olive oil over medium heat. Add onion and cook until just starting to brown.
Add pork tenderloin and brown on all sides.
Add wine and scrape up all brown bits. Add apricot preserves and stir to combine. Spoon liquids over the pork.
Put in a 400 degree oven and roast, basting 2-3 times for 20-25 minutes, until done.
Recipe: Halushki
This is a nod to my Hungarian roots. I remember this as a child! Wonderful, filling and so flavorful! Don't pass this up! This is not rocket science, so the cabbage to noodle ratio is up to you. If you have more or less of noodles or cabbage, it really doesn't matter
1 large head cabbage, thinly cut into 1/4-1/2 inch strips
1 large onion, chopped
2 TBS vegetable oil
1 large bag fine noodles, cooked and drained
2 TBS butter
salt and pepper
cottage cheese.
Heat oil in skillet. Add thinly sliced cabbage and onion. Salt and pepper liberally.Saute until cooked through and slightly browned.
Add cooked noodles and continue to saute. You may need to add a little extra vegetable oil. Add butter and stir it through.
Plate haluski and add a generous dollop of cottage cheese. So yummy!
SATURDAY~ COMPANY'S COMING
Smoked Beef Brisket
Muffin Pan Potato Au Gratin Stacks
Braised Brussels Sprouts With Bacon And Shallots
Harvest Salad
Cherries Jubilee
Recipe: Muffin Pan Potato Au Gratin Stacks
Look for these on Foodie Friday. These are so yummy, easy and fun!
Recipe: Braised Brussels Sprouts With Bacon And Shallots
Even if you don't like Brussels Sprouts, I bet you will like these! They are caramelized and then braised in bacon fat, wine and good chicken stock. Then covered with Panko and cheese and baked~ YUMMY!
1 1/2 lbs brussels sprouts, cut in half
8 slices bacon, cut into cubes
1 small shallot, chopped
salt and pepper
2 sprigs of fresh thyme
2 cups good chicken stock
1 TBS good white wine
Parmesan cheese
panko bread crumbs
2 sprigs of fresh thyme
Preheat oven 350 degrees.
In a large ovenproof pan, add bacon and render fat, about 3-4 minutes. Add shallots and cook for 3 minutes. Add Brussels sprouts and cook on each side until caramelized. Add thyme and cook for an additional minute.
Add chicken stock until Brussels sprouts are half covered and cook gently for 10 minutes, covered.
Add wine and cook for another minute or two.
Toss bread crumbs and Parmesan cheese together and sprinkle over Brussels sprouts. Put in oven and cook until the dish is hot and crispy.
8 slices bacon, cut into cubes
1 small shallot, chopped
salt and pepper
2 sprigs of fresh thyme
2 cups good chicken stock
1 TBS good white wine
Parmesan cheese
panko bread crumbs
2 sprigs of fresh thyme
Preheat oven 350 degrees.
In a large ovenproof pan, add bacon and render fat, about 3-4 minutes. Add shallots and cook for 3 minutes. Add Brussels sprouts and cook on each side until caramelized. Add thyme and cook for an additional minute.
Add chicken stock until Brussels sprouts are half covered and cook gently for 10 minutes, covered.
Add wine and cook for another minute or two.
Toss bread crumbs and Parmesan cheese together and sprinkle over Brussels sprouts. Put in oven and cook until the dish is hot and crispy.
SUNDAY~ COMPANY LUNCH
Beef And More Beef Barley Soup In The Slow Cooker
Artisan Bread
Assorted Cheeses
Grapes, Apples and Oranges
After Church we will all gather around the table for a big hearty bowl of soup and some great bread, cheeses and fruit!
Recipe: Slow Cooker Beef And More Beef Barley Soup
I just LOVE this soup. It is easy and full of great meaty flavor! This will become one of your favorites too!
2 lbs beef lean stew beef cut into small cubes, about 1/2 inch
1 cup chopped onion
2 ribs celery, chopped
2 medium carrots, diced
3/4-1 cup barley
1 bay leaf
8- 10 cups beef broth
1/2 cup good dry red wine
salt and pepper
olive oil
In a large skillet heat oil to medium heat. Add onion an celery. Cook until translucent, about 5 minutes. Transfer to slow cooker. Add a little more oil and add beef cubes. Brown on all sides. Add to slow cooker. Add the rest of the ingredient to the slow cooker, cover with lid and cook on low for 6-8 hours.
1 cup chopped onion
2 ribs celery, chopped
2 medium carrots, diced
3/4-1 cup barley
1 bay leaf
8- 10 cups beef broth
1/2 cup good dry red wine
salt and pepper
olive oil
In a large skillet heat oil to medium heat. Add onion an celery. Cook until translucent, about 5 minutes. Transfer to slow cooker. Add a little more oil and add beef cubes. Brown on all sides. Add to slow cooker. Add the rest of the ingredient to the slow cooker, cover with lid and cook on low for 6-8 hours.
NOW WHAT'S ON YOUR MEMU...
I can't wait to see all of your delicious dishes. Thank you for joining ON THE MENU MONDAY!
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