November 3, 2018

Weekly Menu 11.04.18

Our Weekly Menu 11.04.18 has a peak of the fall we are enjoying in Erieland. We’ve pretty much had rain nonstop, so the lawn is green and lush and the leaves are beautiful and vibrant.

Bonus: It’s too wet to rake or mow!

I recently enjoyed Neiman Marcus Dip at a party some friends were having, and can’t wait to have Bert and Baby Boy give it a shot. It only has 5 ingredients, but they are mighty and the dip is TOTALLY addictive. Maybe I should double it so we’ll have it for the week.

Brownie Ice Cream Cake is a last ditch bid to use up all the leftover ice cream in the freezer. How is that even a thing? But there are 4 or 5 cartons in there with about a big spoonful each. We’ll make some Brownies according to the box directions and let them cool down a little bit before scooping the ice cream, willy nilly, across the surface. We’ll top with the 1/4 jar of hot fudge, or the 1/3 jar of Caramel Sauce. Likely both. If I’m really feeling it, I’ll scoop on some Cool Whip and a Cherry.

Talk about leftovers at their finest.

On Meatless Monday we’re going to use our Crock Pot (affiliate link) in the best way: these creamy, perfectly spiced Red Beans and Rice make the whole house smell good while they’re cooking. I’m telling myself that I’ll remember to soak the beans over night this time. I never have before, but hope springs eternal.

We’re using a fabulous Cast Iron Grill Pan (affiliate link) to make the shrimp this week. The pan will take longer to heat up than the shrimp will take to cook, but it is sooo worth it.

We’re keeping one of my most favorite places in the world alive and well around here this week: The French Quarter. Cajun Wedding Soup is Baby Boys favorite soup and he’s been asking for it for weeks. More on that later.

Interesting fact: we have two Red/Green “Color-Challenged” sons. The fall is not nearly as beautiful to them as it is to most of us. Enjoy it if you can!