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Wednesday, November 3, 2010

Mountain House Menu


Okay, at the request of Mrs. Lindsey Regan Thorne here is our list of what we made to eat up in the Mountains!

Friday after we unloaded, the boys decided to go for a hike to collect wood to chop so the ladies started baking! We made...

Martha Stewarts Pumpkin Cookies
Halloween cut-outs

For the meals we had decided that the girls make dinner Friday night and the boys take care Saturday night. So our Friday night dinner menu was

Macaroni & Cheese with Caramlized Onions and Bacon


Corn Casserole

and Sauteed spinach with Bacon


For the Cornish Hens we followed the recipe ALMOST exactly...I accidentally picked up Thyme at the grocery store instead of Rosemary so Thyme it was. Still turned out delish and surprisingly VERY MOIST!

The Mac n cheese was a great recipe also and the fact that some of us ate it for breakfast the next morning should tell you how good it was :)

Corn Casserole is a longtime favorite, who doesn't like a recipe with 5 ingredients! There are several variations (some that add cheese) but I prefer the recipe I posted. I'm a cheese lover but on corn casserole it just doesn't sound right.

The Sauteed Spinach was two bags of prewashed spinach cooked down on the stove top with a little bit of water. We added some bacon and garlic at the end.

Saturday during the day we noshed on homemade Calzones and Chili.

Saturday night the Boys made a .....

"Three Meat Trio" (boys will be boys right) :)
Rack of Lamb from Trader Joes

London Broil and Chicken Thighs

And for their sides they roasted broccoli with onion and sweet potato wedges in separate dishes in the oven. I'm pretty sure they sprinkled all the veggies with some olive oil, salt & pepper and just let em bake!
Hunter and I tried the TJ's rack of lamb for the first time about a month ago and fell in love it! It comes nicely flavored and even the other girls who I think questioned the idea of lamb at first loved it! Hunter makes this homemade cabernet sauce to go with it.

1- 1/3 C. cabernet wine
1/4 C. butter
2 -1/2 T. flour
1/4 C. fresh parsley
6 C. au jus (The drippings from roasting beef or lamb)
2 T. lamb seasoning
T. garlic powder
In a bowl mix 1/3 cup of wine with flour, set aside.
Put remaining wine, broth, parsley, lamb seasoning and garlic powder in saucepan .
Bring to a GENTLE boil, then turn heat down and reduce about 4-5 minutes.
Stir in flour mixture. While you are reducing liquid, brown butter inanother pan (DON'T JUST MELT BUTTER BROWN IT, DO NOT BURN ).
WHEN YOU HAVE FINISHED REDUCING, ADD BUTTER AND MIX WELL. By this time your sauce should have a semi-thick look to it.
When you are finished cooking this, you should have 7 cups.

The London Broil marinaded all day in this marinade Hunter got from his Mom a long time ago.
Equal parts woosh, soy, red wine, olive oil. Then add ½ to 1 T pepper, celery salt, garlic powder or minced garlic.
And finally for the chicken thighs just season with salt and pepper and grill! We LOVE to do thighs as oppose to chicken breasts. You just can't beat the dark tender meat of thigh. MMMMMM


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