Turkey and Wild Rice Hotdish

Here is another great use for those Thanksgiving leftovers. It was inspired by this Fresh Corn with Wild Rice side dish from the Pioneer Woman that we had at Thanksgiving. Actually though, it is really not that similar other than having corn & wild rice in it. To me it tastes like the wild rice topped with cream of mushroom soup I had growing up. As much as I've always loved that this dish is totally a step up.

We really enjoyed this, the sweetness of the corn and the nuttiness of the rice coated in a rich mushroom & cheese sauce were perfect on a cold rainy evening. I chose dried mushrooms instead of fresh so I could use the flavorful soaking water to make the sauce, it really boosts the mushroom flavor. For the cheese I used a goat's milk cheddar which has just the slightest goat cheese tang to it but is not overpowering at all.

As a preview to this Friday's Iron Foodie post, I'll let you know that the dried porcini mushrooms came in my package from Marx Foods. Since I used them in this they will not be one of the ingredients in my entry.

Turkey & Wild Rice Hotdish

1/3 c wild rice (use the real thing please!)
1 oz dried porcini mushrooms
1 c boiling water
1 c frozen corn
1 c cooked turkey, chopped or shredded
1 T unsalted butter + extra for dotting the top
2 T all-purpose flour
1/4 c cream
1/2 T sherry
1/2 t dried thyme
1/2 t kosher salt
freshly ground pepper
1/2 oz white cheddar, chopped
panko

Put the wild rice in a small saucepan with 1 2/3 c water & bring to a boil. Cover, reduce heat & simmer until tender, about 45 minutes. Drain any excess water.

Preheat oven to 350 F.

Put the dried mushrooms in a small bowl & cover with the cup of boiling water. Let sit until the mushrooms are tender, about 15 minutes. Remove the mushrooms, reserving the soaking liquid & chop them

Mix the wild rice, corn, turkey & chopped mushrooms together in a small casserole or baking dish.

In a small saucepan, melt the butter over medium heat. Stir in the flour. Cook while stirring for 1 minute. Whisk in 3/4 cups of the soaking liquid 1/4 cup at a time, try to leave any sediment behind. Whisk in the cream, sherry, thyme, salt & a few grinds of pepper. Stir until hot & slightly thickened. Add the cheese & stir until melted. Taste for seasoning & adjust as needed.

Pour the sauce over the rice & turkey mixture. Stir to coat everything. Top with a sprinkling on panko & then dot with little pieces of butter.

Bake for 30 minutes until hot & bubbly.

Makes 2 - 3 servings

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2010 Kathy Lewinski

Weekly Menu 11/29 - 12/3

Hope everyone had a safe & happy holiday weekend here in the States. Matt & I are back from a trip to visit his family in Michigan. We had a fabulous turkey roasted with fresh sage leaves on top.

Everyone loved eating the crispy sage "chips" off the turkey before it was carved. Since they were so popular my mother-in-law says next year she'll add a bunch more.

Friday we headed over to Bell's Eccentric Cafe to try some of the beers that are only available at their Kalamazoo brewery (Ok, the main brewery is in Comstock but the micro-brews are still made in house in Kalamazoo). Bell's beer is super popular here in Minneapolis so it was fun to go visit their home base.

Matt had a full Michigan tasting while I had a Wild Raspberry, 3/4 Wild One & 1/4 Raspberry Ale. Oh, I wish that Raspberry Ale was available here in Minnesota.

On to Menu Planning Monday...

Wild Rice, Corn & Turkey Hot Dish

Sausage & Bean Soup

Our Iron Foodie Entry - You'll have to wait until Friday to see one.

Steak & Potatoes

Steak Salad - with leftover steak

One night we'll head over to try the new place in town Pizzeria Lola.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2010 Kathy Lewinski

Turkey and Squash Risotto

It's time to find recipes for all that leftover turkey, well, the pieces too small for sandwiched anyway.

This one is also a great use for any leftover roast squash you might have as well. We like it because it doesn't taste too much like Thanksgiving dinner all over again.

Hope everyone is having a great holiday weekend!

Turkey & Squash Risotto

2 c winter squash, peeled & cut into 1/2-inch cubes (we used delicata but butternut would be great)
1 1/2 T olive oil
kosher salt
3 c chicken or turkey stock
1 slice bacon, chopped
1 small onion, peeled & chopped
1 garlic clove, peeled & minced
3/4 c arborio rice
1/2 c white wine
1/2 t dried thyme
1/2 t kosher salt
fresh ground pepper
1 c chopped, cooked turkey
2 T grated Parmesan

Preheat oven to 400 F.

Put the squash into a small roasting pan. Add 1 T olive oil & stir to coat the squash. Sprinkle with a little salt. Roast for 15 minutes or until the squash is just tender. Set aside.

Put the stock into a saucepan & bring to a simmer. Keep simmering throughout cooking.

In another large saucepan, heat the 1/2 T olive oil over medium-high heat. Add the chopped bacon & cook until crisp. Remove to a paper towel to drain & set aside.

Add the onion & garlic to the pan & sauté until the onion is translucent, about 3 minutes. Turn the heat down to medium-low. Add the rice & stir for about 1 minute. Add the white wine & cook white stirring until all the liquid is absorbed. Add the stock 1/2 cup at a time, stirring until each addition is absorbed before adding the next. (The rice should be tender with just a bite at the middle at the end. If it isn't use more stock or some water.) With the last addition add the thyme, 1/2 t salt, a few grinds of few pepper, bacon, squash, turkey & cheese. Stir until the cheese is melted & everything is heated through.

Makes 2 - 3 servings

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2010 Kathy Lewinski

Dinner at Frontera Grill

Matt & I are driving home to Michigan for Thanksgiving & decided to divide the trip into two days spending a night in Chicago which meant we finally got to have dinner at Rick Bayless' Frontera Grill. They take almost no reservations but we were told by our hotel that the Tuesday before Thanksgiving would be an easy night to get in. We arrived at a little before 7 to find a 1 1/2 hour wait for a table but figured a few margaritas at the bar & some snacks certainly would pass the time.

The Sopes Rancheros were amazing!

Then we were sat for dinner.

Matt had the Enchiladas de Mole Poblano - Homemade tortillas rolled around Gunthorp free-range chicken, doused with Mexicos most famous mole; black beans & a tequila flight.



I had the Puerco en Salsa de Frijol Negro - Spicy, wood-grilled Maple Creek pork loin and belly in chipotle-black bean sauce. Caramelized parsnip-plantain hash, tangy grill-roasted white onions, frisee-epazote salad. Who can resist pork belly?! The fat on this just melted in my mouth & the hash was one of the best ways to have parsnips.

For dessert we shared the Duo de Flanes - A duo of creamy caramel custards: one with pure Mexican vanilla, the other infused with piloncillo-poached pumpkin (calabaza en tacha) and sweet spices. Fresh cranberry-Bartlett pear salsa. The vanilla flan with the pear salsa was the hands-down winner.

The food was totally worth the wait & it seemed like everyone else there thought so too. Matt loves Mexican food & thinks this is some of the best he's ever eaten. But now we are totally stuffed laying on our bed in the Drake Hotel, enjoying the nighttime view of Lakeshore Dr. & feeling like we can never eat again.

Hope everyone here in the States has a happy & filling Thanksgiving tomorrow!

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2010 Kathy Lewinski

Turkey Cooking with the Big Easy

You may remember about a month ago we cooked a couple chickens with a Big Easy Oil-less Infrared Turkey Fryer. The results were really wonderful & we promised to try a turkey & let you all know about it. So, a week ago we got a turkey breast & invited some friends over for fakesgiving.


It was incredibly easy to cook the turkey in the Big Easy. We started the day before by coating the 6 lb turkey breast in a salt rub.

Salt Rub
adapted from Bon Appetit

3 T kosher salt
1/2 T dried oregano
1 1/2 t dried lemon peel
1 1/2 t garlic powder
1 1/2 t ground pepper
1 1/2 t dried sage

Then we let the salt rubbed turkey sit in the fridge for 24 hours. When we were ready to roast the turkey we just rinsed off the rub, put the turkey in the fryer basket & were ready to go. Are you ready for our first video....

The turkey turned out beautiful. Juicy on the inside, golden brown & crispy on the outside. It cooked much quicker than in the oven plus freed up the oven to cook other parts of dinner.

All & all we'd say a great way to cook a turkey.

Disclaimer: I was given a Big Easy Infrared Turkey Fryer & Flip video camera from Char Broil through the Foodbuzz Tastemaker Program to try. I was not reimbursed in any other way or told what to write about my experiences.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2010 Kathy Lewinski

Lingonberry Sauce

Since we are heading to Michigan for Thanksgiving, we decided to cook a little Fakesgiving dinner here last Sunday with our local family. We kept things pretty traditional, turkey, dressing and mashed potatoes. The one thing I did change up was the cranberries. Usually I make a fresh cranberry relish this year I went a little Scandinavian with a lingonberry sauce instead.

I had some lingonberries in the freezer that I had picked up to make a dish I'd seen on New Scandinavian Cooking that I never got to so, I decided this was a good change to use them. Lingonberries have a tart flavor which makes them a good substitute for the classic cranberries. The sauce itself was really quick to cook up ahead of time & then just serve it a room temperature with dinner. It was a big hit, everyone loved the sweet, tart & tangy flavor. It's great on those leftover sandwiches too. (Matt suggests a turkey, cream cheese & lingonberry sauce sandwich.)

Lingonberry Sauce

1/2 T salted butter
1 small onion, minced
8 oz fresh or frozen lingonberries
1/4 c brown sugar
1 1/2 t horseradish

Melt the butter over medium-high heat in a small saucepan. Add the onions & cook until translucent. Stir in the lingonberries (I put them in still frozen), sugar & horseradish. Reduce heat & simmer, stirring occasionally, until slightly thickened, like a loose jam.

Makes about 1 - 1 1/2 cups

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2010 Kathy Lewinski

Lasagna Soup

When Matt travels I often find myself picking up containers of soup from the deli at the local gourmet grocery store, Kowalski's, for lunch or dinner. Recently, they seem to have a whole bunch of new varieties for winter & I was intrigued by one called lasagna soup. It was so good I knew I had to try creating a version of it at home.

A creamy tomato soup is made even creamier with ricotta cheese & seasoned with basil & oregano. Sausage & lasagna noodles are added creating a hearty soup with all the flavors of lasagna. We used a spicy Italian sausage which gave a good bite of heat against the creamy, cheesy soup. The broken lasagna noodles make great soup noodles,retaining their texture even two days later, plus, I like a thick noodle in soups. This soup was tasty as is but next time I may add some spinach for color & to get some greens in our winter diet.

We had our first snowstorm of the winter this past weekend which kept us trapped inside on Saturday. This soup was the perfect warmer in front of the fire re-watching all the Harry Potter movies (yes, I'm getting excited to see the new one Thursday night!).

Lasagna Soup

1 lb bulk Italian sausage, we used hot but mild would be find too
5 oz yellow onion, chopped
2 large garlic cloves, chopped, about 2 T
1 T tomato paste
1 t dried basil
1/2 t dried oregano
2 t kosher salt
few grinds fresh pepper
2 14.5 oz cans of crushed or diced tomatoes
2 T sherry
2 c chicken stock
1 c half & half
1 c ricotta
1/4 c grated parmesan
6 lasagna noodles (not the no boil kind)

In a large heavy soup pan or dutch oven brown the sausage over medium-high heat until cooked through, break it into pieces as you go. Remove from the pan & set aside.

The pan should have a good coating of fat in it from the sausage if not, add a little olive oil. Cook the onions & garlic over medium-high heat until tender & the onions are translucent. Add the tomato paste, basil, oregano, salt & pepper. Cook while stirring for about a minutes. Add the tomatoes & bring to a simmer. Let simmer 15 minutes.

Meanwhile, bring a large pot of water to a boil. Salt the water. Break the lasagna noodles into large pieces & put into the boiling water. Boil until just undercooked, for us that was about 6 1/2 minutes. Drain & set aside.

Process the soup until smooth either in a blender or with an immersion blender. Stir in the sherry, chicken stock & half & half. Heat through over low heat. Add the ricotta & parmesan. Stir over low heat until melted. Stir in the sausage & noodles. Taste for seasoning & adjust as needed.

Serve with extra grated parmesan if desired.

Makes 8 servings.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2010 Kathy Lewinski

Weekly Menu 11/15 - 11/20

You'll have to excuse the radio silence lately from chez Good Appetite. Matt was in San Francisco for the last two weeks for conferences. I flew out in the middle to spend the weekend with him & our friends out there. There was also time to head down to the Ferry Building for a little shopping & an afternoon at the new Academy of Science. So much fun.

I was home alone last week & spent a lot of time testing some recipes I can't share with you all yet but, am excited to in the next couple of weeks. Matt finally got back on Friday just in time for this.

The snow was so bad we missed the last of the Kingfield Farmers Markets for the year (lucky for them it was inside). With the deep wet snow we were stuck inside of the fireplace all day, not so bad really.

On to Menu Planning Monday...

Lasagna Soup - One of those why didn't I think about this before ideas

Waffles with Turkey & Lingonberry Sauce - We cooked fakesgiving with our local family on Sunday & this will be a great use for the leftovers.

Ham & Bean Soup - By request from Matt

Grilled Cheese Sandwiches with Oven Roasted Tomatoes or Fig Jam (eaters choice) - We are going to an advance showing of the new Harry Potter on Thursday so this will be a quick meal we can have before the movie.

I'm then headed off for a girl's weekend in the WI woods leaving Matt to fend for himself. I need to come up with a good appetizer to take up to the cabin with me.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2010 Kathy Lewinski

Iron Foodie 2010 - I'm a Challenger

The final 25 challengers for Iron Foodie 2010 were announced yesterday & I've made the cut! I'm so excited to get my box of secret ingredients from Marx Foods so, I can get in the kitchen & start creating.

Watch for all the entries on December 3rd.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2010 Kathy Lewinski

Fall Sweet Potato Recipes

Oh man, do I ever love sweet potatoes. It's a love I just discovered in the past few years but, once found, I embraced it completely.

We prefer sweet potatoes with a white flesh, typically called Jersey Sweets, though any variety will work in these recipes 

Luckily, it is a love that is good for me with lots of fiber, vitamins B6, C & A plus potassium & manganese. Sweet potatoes, it is said, can even help you ward off things like flus & colds so, it great they are in season now.

We like them served like regular potatoes, baked or mashed but, they are also a fabulous baking ingredient, especially once turned into sweet potato butter. Here's a guide to some of our favorite Sweet Potato Recipes.

Sweet Potato Butter

Sweet Potato Ravioli with Spinach in Cream Sauce

Sweet Potato Baklava

Sweet Potato Hash

Sweet Potato Pancakes

Sweet Potato, Oatmeal & Chocolate Muffins

Braised Chicken & Sweet Potato Curry

Smoked Sweet Potatoes

Indian-Spiced Pot Pie

Root Vegetable & Sausage Lasagna

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2010 Kathy Lewinski

Sweet Potato Hash

When Matt's parents were here back in October we took them to Corner Table for his dad's birthday dinner. We all had fabulous meals but the one dish that everyone kept talking about afterwards was the sweet potato hash so we knew we had to try making it at home.

We made it right away that weekend as a side dish for our Big Easy Chicken. It was a hit with everyone that night but I wasn't completely happy with the texture of the sweet potatoes. I had parboiled them & then fried them up with the onions & pepper. Instead of getting nice & crispy they kind of fell apart. Well, Matt's mom went home & tried making it only this time she roasted the sweet potato first. That was the trick! The roasted sweet potato gets brown & crispy on the outside & then gets added to the onions & peppers at the end.

I decided to make this as my dinner the other night. This time I added some bacon to the hash & served a poached egg on top. What an amazing brinner. All the flavors in the hash work together perfectly needing only salt & pepper for seasoning, then you mix in the richness of the egg yolk...too good. Like a little spice? Add a chopped jalapeno to the peppers.

Sweet Potato Hash
This recipe makes one serving but can easily doubled, tripled & so on...

7 oz sweet potato, peeled & cut into 1/2" cubes (we prefer white sweet potatoes but yellow or orange will work just as well.)
olive oil
1 slice bacon, chopped
1 small yellow onion, chopped, about 1/4 c or so
1 small poblano pepper, seeded & chopped, 1/4 - 1/2 c
salt & pepper
1 egg, poached (optional)

Preheat oven to 400 F.

Put the sweet potato cubes into a small roasting pan. Drizzle generously with olive oil making sure all the cubes are coated. Roast for about 20 minutes until the cubes are starting to get crispy & brown yet soft in the center. Stir occasionally while roasting.

Meanwhile, cook the bacon in a skillet over medium heat until crispy. Remove the bacon to a paper towel to drain leaving as much of the fat as possible in the pan. Add the onions & peppers to the pan. Cook until they are tender & the onion is starting to brown a little. Stir in the bacon & roasted sweet potatoes. Season with salt & pepper to taste.

If desired, poach an egg leaving the yolk a little soft & serve on top of the hot hash.

1 serving.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2010 Kathy Lewinski

Iron Foodie 2010

The Foodie Blogroll & Marx Foods are hosting Iron Foodie 2010. 25 food bloggers will get a box of gourmet ingredients to create a dish with & one will be chosen the Iron Foodie. I thought it sounded like a really fun challenge so I'm throwing my hat in the ring.
We were asked to answer a series of questions help pick the 25 challengers.

1. Why do you want to compete in this challenge?

It's so easy to fall back on the same old dishes so, I'm always looking for inspiration in the kitchen. More often than not, that inspiration comes from new ingredients whether it's some exotic vegetable at the farmers market or an interesting condiment at a gourmet market. The idea of having a box of ingredients from Marx Foods just show up at my door to create with is very exciting to me as another way to get those creative juices flowing.

2. Limitations of time/space notwithstanding, whose kitchen would you like to spend the day in & why?
Julia Child, Thomas Keller, Ferran Adria, James Beard, Marie-Antoine Careme, or The  Swedish Chef

Definitely Julia. Even though she was a classically trained chef I still think of her as a home cook who first & foremost cooked because she loved to eat. She was a perfectionist when it came to creating recipes for her cookbooks but, I'm betting in real life she was a lot of fun in the kitchen. She just seems like some who truly embraced life.

3. What morsel are you most likely to swipe from family & friends’ plates when they aren’t looking?

Bring on the pork, the bacon, the pork belly, the confit, the ribs... It's like candy to me.

4. Sum your childhood up in one meal.

My mom is a fabulous cook who has always liked to experiment in the kitchen introducing us to things like curried shrimp as kids but, the the ultimate comfort food, homemade bake macaroni & cheese with a side of peas, will always take me back to childhood.

5. The one mainstream food you can’t stand?

This is a toughie because I'm not sure if you can call the stuff I can't stand mainstream & I find as I get older things I think I couldn't stand I now love. That said, despite my love for sushi, I can't stand Uni (Sea Urchin) I find the texture & flavor just hard to swallow. I also can't even take the smell of liver & onions but give me a good pate on the other hand....

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2010 Kathy Lewinski

Bison & Butternut Squash Chili

Usually, Matt is the chili maker at Chez Good Appetite. He never uses a recipe & is constantly changing up the meat & beans but, always comes up with a great result. This time though I decided to take a stab at chili myself & I have to say the results were darn tasty!

I'd made chili in the past with butternut squash it in but, was disappointed that the squash favor was overpowered by the other ingredients. This time I tried something different & roasted the squash separately, adding it to the chili at the end. Plus, I coated the squash cubes in a little maple syrup before roasting them to add some sweetness. This was totally the ticket! The squash retained its own squashy flavor which is perfect with chili seasonings. The biggest surprise to me was how much we liked the sweetness of the maple syrup & apple cider in the chili & how it played against the spiciness of the jalapenos & cayenne. Sweet & spicy chili is definitely something we'll be experimenting with again.

Bison & Butternut Squash Chili
(I used bison in this chili because we had a pound in the freezer but lean ground beef would be a perfect substitute.)

1 c dried black beans
1 1/2 lb butternut squash, seeded, peeled & cubed
2 T maple syrup
1 T vegetable oil
1 lb ground bison (or lean ground beef)
I medium onion, chopped, about a cup
1 large clove garlic, chopped
3 jalapenos, seeded & chopped
1 t kosher salt
1 t Mexican oregano
1/2 t cumin
1/2 t cayenne
1 14/5 oz can tomatoes
1/2 c apple cider

Simmer the dried beans in 3 1/2 c water in a covered saucepan until tender, about 2 hours. Set aside. Do not drain.

Preheat the oven to 400 F. Mix the butternut squash & maple syrup together in a small roasting pan. Roast in the oven until tender, about 25 - 30 minutes.

Meanwhile, heat the oil in a large heave pot over medium-high heat. Add the bison & cook through. Stir in the onion, garlic & jalapenos. Cook until the onion is translucent. Add the salt, oregano, cumin & cayenne then cook while stirring for a minute. Add the beans including the cooking liquid, tomatoes including juice & apple cider. Bring to a simmer. Let simmer until thickened, about 1/2 hour.

Add the roasted butternut squash & serve with sour cream & hot sauce is desired.

Makes 5 - 6 servings.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2010 Kathy Lewinski

Weekly Menu 10/1 - 10/6

Well, the #GreatHallowTweet Halloween Blog Hop is over for this year. I hope you all enjoyed it & were inspired by all the tasty & spooky ideas. Thanks to Renee over at Flamingo Musings for hosting it all.

We have to say congratulations to Lisa & Grace who both won in our Ghiradelli Luxe Milk Chocolate giveaway. Hope you both enjoy your after Halloween treats!


Menu Planning Monday...

Matt is off working in San Francisco for the next two weeks so I'll be eating leftovers & testing some recipes until I head off to meet him for the weekend.

Leftover Bison & Butternut Squash Chili - I'll share this one tomorrow, it's so good!
Sweet Potato Hash with a Poached Egg - Never got to this one last week
Mac & Cheese for one
I'm not sure what I'm cooking for Thursday yet

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2010 Kathy Lewinski