BBQ & Week 28 Themed Menu & Recipes

School is out!  Summer is here!  Memorial Day is Monday!  Lots to celebrate! 

 

nutsandolts.com

 

I have some BBQ items for Monday and then the rest of the week is back to "normal".  Oh, and I do realize there are a lot of Rachael Ray meals this week.  It wasn't intentional, it just happened to fall that way.  We have had all of these before and enjoyed each one.

 

 

Weekly themes are as follows:

• Mediterranean Monday - We will mostly do Italian or Greek dishes but this day opens you up to try almost any dish.  (this week is BBQ)
• Tokyo Tuesday - Asian inspired dishes
• Wrap it Up Wednesday - Wraps, Sandwiches, Burgers, Salads, etc...
• Taco Thursday - Spanish inspired dishes
• Free for All Friday - This day is used for leftovers, dining out, or pot luck
• Slow Cooker/Simmer Saturday
• Seafood Sunday 

 

***Saturday and Sunday are interchangeable depending on your families schedule that week.

As always, at the end of each recipe there will be a link to direct you to the site where I found these meals. You can print from the blog page or from the link that I provided.

 

Notes

1. My daughter has a peanut allergy so we substitute and/or omit items that may be in a particular recipe, please do the same if you or anyone in your family has any allergies/dietary needs/personal preference (vegetarian).
2. Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
3. If there is a meal that I know my kids will not eat I will make a "kid friendly" version of it for them, I will make note of this within the recipe.
4. All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
5. The majority of the meals are 30 minutes or less. Meals that do take longer will have steps to help you prepare ahead of time. We all have busy schedules!

 

 

Monday - Red, Wine, & Blue Burgers

w/Baked Jalapeno Poppers

mangoesandchutney.com

 

Ingredients

Burgers

• 2 pounds ground sirloin
• 3 scallions, white and green parts chopped
• 2 teaspoons (about a half palmful) grill seasoning
• 2 teaspoons Worcestershire
• 1 teaspoon coarse black pepper
• Salt
• 1/2 cup dry red wine
• 2 tablespoons extra-virgin olive oil (EVOO)
• 1 cup buttermilk
• 1 cup blue cheese, crumbled
• 1 teaspoon hot sauce
• 4 Kaiser rolls, split and lightly toasted
• 2 bunches of watercress, trimmed of any thick stems
• 6 ribs celery, cut into three-inch sticks
• Fancy potato chips, such as rosemary chips     

Directions

1. While the burgers are cooking, put together the blue part of the meal: In a mixing bowl, combine the buttermilk, blue cheese, hot sauce and a little salt and pepper. Mix until thoroughly combined.
2. In a bowl, combine the ground sirloin, scallions, grill seasoning, Worcestershire, black pepper, a little salt and the red wine, and mix until thoroughly combined.
3. Using the back of your hand, score the meat into 4 equal portions then make each portion into patties about an inch thick. Preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once it starts to ripple, add the patties and cook for 6-7 minutes on each side, until they reach desired doneness.
4. Place a burger on top of each toasted bun bottom, top that with some of the watercress and a couple of dollops of the blue sauce.
5. Serve with some fancy chips and celery sticks alongside for the kids and the Jalapeno poppers for the grown-ups (recipe below)

Baked Jalapeño Poppers

 

Ingredients

• 12 large jalapeño peppers
• 4 ounces cream cheese, softened
• 4 ounces Manchego cheese, grated
• 2 to 3 tablespoons green salad olives with pimientos, finely chopped
• 2 tablespoons chopped parsley or cilantro
• Salt and freshly ground black pepper

Directions

1. Preheat the oven to 425°F.
2. Slice off a lengthwise piece of each jalapeño then, using a small spoon or paring knife, scrape the seeds out of each pepper to make little jalapeño canoes. Chop the tops finely and add to a mixing bowl with the cream cheese, Manchego, green olives, parsley, salt and freshly ground black pepper. Use a small spoon to fill the canoes or transfer the mixture to a re-sealable plastic bag, snip off the end and squeeze the mixture into the hulls of your jalapeño canoes.
3. Arrange the peppers on cookie sheet, transfer to the oven and roast for 15 minutes.

*Kid Friendly Note:  Omit hot sauce in the dressing and add it to your burger when assembling so the kids can have the dressing too.  Also, serve additional veggies on the side if the kids do not want the poppers. 

*Side Note: This recipes serves 4, if you are having guest adjust the ingredients accordingly.

Burgers Serve 4, Poppers Make 12, Ready in 30 minutes
Rachael Ray bakedjalapenopoppers & redwineandblueburgers

 

Tuesday - Thai-Style Chicken w/Basil & Pineapple

rachaelrayshow.com

 

Ingredients

• 2 3/4 cups chicken stock
• 2 tablespoons butter
• 1 1/2 cups Jasmine or other white rice (Save time and use minute rice)
• Peanut or Vegetable oil, for stir-frying
• 1 1/2 pounds boneless, skinless chicken breast or thigh meat, chopped into bite-size pieces
• Finely ground white or black pepper
• 1/4 pineapple, trimmed and sliced into thin, bite-size pieces (1 cup)
• 1 bell pepper-seeded, quartered lengthwise and thinly sliced
• 1 red Fresno (milder) or Thai (hotter) chili pepper, seeded and thinly sliced or finely chopped
• 1 piece (1 1/2 inches) fresh ginger, grated or minced
• 3 to 4 large cloves garlic, chopped
• 2 tablespoons Tamari and 1 teaspoon sugar
• 1 cup basil leaves (about 20 to 24), torn
• 1 lime, 1/2 juiced and 1/2 cut into wedges, plus 1 teaspoon zest

Directions

1. In a medium saucepan, bring the chicken stock and butter to a boil, then stir in the rice and return to a boil. Lower the heat, cover and simmer until tender, 16-18 minutes. Fluff with a fork.  Unless using minute rice, follow package directions but instead of water use stock.
2. When the rice is about ready, heat a thin layer of oil, about 1 1/2 tablespoons, in a large nonstick skillet over high heat. Pat the chicken dry and season with pepper. Add the meat to the pan in a single layer and do not touch for 2 minutes; stir-fry until golden, about 3 minutes more. Transfer to a plate. 
3. Add a little more oil to the skillet and heat up, then add the pineapple, bell pepper, chile pepper, ginger and garlic, stir-fry until crisp-tender and the pineapple pieces are light golden at the edges, about 3 minutes. Stir in the tamari and sugar.  Add chicken and toss to coat. 
4. Turn off the heat and add half the basil leaves to wilt. Stir in the lime juice and zest and toss again to combine. Serve the rice and garnish with the lime wedges and remaining basil.

Serves 4, Ready in 30 minutes
Rachael Ray thaistylechickenbasilandpineapple

Wednesday - Sliced Steak Gyros

rachaelray.com

 

Ingredients

• 2 pounds 1-inch-thick sirloin steak (flank steak, or skirt would also work)
• 2 tablespoons extra virgin olive oil (EVOO)
• Salt and pepper
• 1 cup crumbled feta cheese
• 3/4 cup Greek-style yogurt
• Juice of 1 lemon
• 1 clove garlic, grated
• 2 sprigs oregano, stems discarded, leaves chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 dashes hot pepper sauce
• 4 large pitas or other flatbread
• Toppings, such as thinly sliced cucumber, tomato and red onion; chopped chiles and kalamata olives; shredded romaine lettuce hearts; flat leaf parsley leaves
• 4 lemon wedges

Directions

1. Pre-heat the broiler or a grill to medium. Drizzle the steak with the EVOO; season with salt and pepper. Cook, turning once, for medium-rare, 8-10 minutes. Let cool slightly, then thinly slice.
2. While the steak is cooking, using a food processor, puree the feta, yogurt, lemon juice, garlic, oregano, cumin, coriander and hot sauce. Season with salt and pepper; transfer to a bowl.
3. Char the pitas under the broiler or on the grill. Top with the steak and your choice of toppings. Serve with the lemon wedges and yogurt sauce.
4. Choose a side to serve with these.  We will be having sliced watermelon.

Serves 4, Ready in 30 minutes
Rachael Ray slicedsteakgyros

Thursday - Slow Cooker Mexican Pulled Pork Tacos

canyoustayfordinner.com

Ingredients

• 1 lb pork tenderloin, or chicken
• 1 15 oz can tomato sauce, or one 12oz jar salsa
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon brown sugar
• 1/2 teaspoon cayenne pepper (I use 1 full teaspoon for more heat)
• ½ teaspoon salt
• 3 cloves garlic, minced
• 1 can refried black beans, prepared (optional)
• Chips & Salsa (optional)

Directions

1. Place pork in the base of your slow cooker. In a small bowl, stir together all remaining ingredients. Pour evenly over pork. Cook on low for 8 hours.
2. When done, shred the pork using two forks, pulling against the grain of the meat.
3. Serve in warmed tortillas with shredded lettuce, sliced bell peppers, chopped tomatoes, black olives, grated cheddar cheese, and sour cream. Garnish with chopped scallions.
4. Serve with refried black beans and chips and salsa.

*Side Note:  The recipe says to cook for 8 hours on low.  I cooked mine on low for only 5 hours and it was perfect.  If you plan on cooking longer than 5 hours I would add more liquid because the pork tenderloin is very lean and does not create enough juices.

Serves 4, Ready in 5-8 hours on low
Can you Stay for Dinner slowcookermexicanpulledporktacos

Friday - Free for All

commentsyard.com

 

 

Use tonight to get creative with leftovers,

cook out on the grill, or dine out. 

 

Saturday - Slow Cooker Chicken Cordon Bleu

chef-in-training.com

 

Ingredients

• 6 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup milk
• 4 ounces sliced ham
• 4 ounces sliced Swiss cheese
• 1 (8 ounce) package herbed dry bread stuffing mix
• 1/4 cup butter, melted
• Steamed Carrots, seasoned

Directions

1. Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom.
2. Layer chicken breasts over the sauce.
3. Cover with slices of ham and then Swiss cheese.
4. Pour the remaining soup over the layers, stirring a little to distribute between layers.
5. Sprinkle the stuffing on top, and drizzle butter over stuffing.
6. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on high.
7. Serve with seasoned steamed carrots or veg of choice.

Serves 4, Ready in 4-5 hours on low

Chef in Training slowcookerchickencordonbleu

 

 

Sunday - Asparagus Penne w/Baked Salmon

food.com/

 

 

Ingredients

• 4-5 Salmon filets/portions
• lb thin asparagus, trimmed of ends
• 1 lb whole wheat penne
• 1 teaspoon extra virgin olive oil
• 1 tablespoon butter
• 2 large garlic cloves, minced
• 2 tablespoons all-purpose flour
• 3/4 cup vegetable stock
• 3/4 cup half-and-half
• 2 tablespoons Dijon mustard
• 2 teaspoons grated lemon zest
• black pepper
• 2 tablespoons fresh tarragon, finely chopped, a couple of sprigs
• 1 lemon, juice of
• grated parmigiano-reggiano cheese

Directions

1. Preheat oven to 450 degrees.
2. Season salmon with olive oil, salt, and pepper.
3. Bake salmon for 20 minutes or until cooked to desired doneness.
4. Meanwhile, bring a large pot of water to a boil. Salt the water. Drop the asparagus in for 2 minutes, then remove, drain, and chop into 2-inch pieces. Add the pasta to the water and cook to al dente.
5. To a skillet placed over medium heat, add the EVOO and butter. When the butter melts into the oil, add the garlic and gently cook for 2 to 3 minutes, then sprinkle the flour into the pan and cook for 1 minute, stirring. Whisk in the stock, half and half, mustard, and lemon zest. Season the sauce with salt, pepper, and tarragon, and cook for 2 to 3 minutes to thicken. Add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper to taste, then top with grated cheese.
6. Serve pasta alongside the salmon.

 

*Side Note: The salmon is optional...I decided to add this to the dish to make it a complete meal.

 

Serves 4, Ready in 30 minutes

Food.com (courtesy of Rachael Ray) asparaguspennewithbakedsalmon

 

 

Hope you enjoy and have a SUPER week!!!

 

 

What is on that BACKPACK?!

Schools out!!!  The kids have brought home all the unused school supplies, millions of papers, and a filthy backpack.  Honestly, I have never thought of washing the backpack because the kids have only just begun their school career.  However, I spent a pretty penny on these things and I want to see how they will turn out.  

I MUST wash them!!!   

Washing a backpack would seem like a pretty easy task.  Just look at the label inside of the backpack and follow the directions.  However, I thought why not blog about it.  It is legit;) 

Courtesy of ehow.com here are some step by step details.

If you want to keep it from getting smelly and germy as well, you want to wash it at least once a year. It's easy to do, depending on the material and the quality of the bag.

Instructions

• Asses the fabric of the bag. Usually, backpacks are nylon or canvas. If yours is not, check inside the bag for a tag that gives care directions. If the bag has a metal frame, ask someone at a sporting goods store about proper care before attempting to wash it yourself.

 

• Spot treat places on the bag where there is visible gunk (e.g. gum that got mashed into the weave or mud caked on the bottom). Start by gently scrubbing those areas with a toothbrush and water.

 

• Check the straps. Often backpacks have foam in the straps. Sometimes you can remove the straps. If that is possible, do so and wash the straps separately by hand.

 

• Place it in a pillow case or a garment bag and throw it in the washing machine with a gentle laundry detergent. Wash it all by itself the first time you wash it, as the color may bleed onto other laundry. Wash it on the "warm" setting and on the gentlest cycle.

 

• If you choose to hand-wash the bag, get a tub, fill it with warm water, and scrub gently, allowing the bag to soak for a good amount of time before doing a final rinse and hanging it to dry.

 

• Let the backpack hang dry, as all the straps, material coatings, plastic parts and metal pieces may be a problem in a dryer. There is often a coating on the inside of the backpack to make it water-repellent that can melt in the dryer. If you don't have a place to let it air dry, put it in the dryer on the "air dry" setting. This will remove excess moisture without using heat, so when you take it out, it will still be damp, but not melted. You can then throw it on a hanger and hang it in your closet until it fully dries.

 

• Treat the backpack manually with water-repellent spray, as washing the backpack may deteriorate the water-repellent sealant.

Check out more at ehow.com

 

Disaster Preparedness - Build Your Kit

 

rhiclaimsspecialist

I never thought twice about having a disaster kit(s) and being prepared for one.  Then I made the mistake of reading about the "end of the world" predictions.  Although I did NOT buy into it, I did reevaluate the need to have a disaster kit(s).  Then this week the weather has threatened areas in the Midwest with Tornado's and I thought that I would share with you our kit that we made a few months back.



There are so many sites that offer checklists for a disaster kit.  I looked at my fair share and my husband and I decided to work off of the FEMA and Illinois.gov websites. 

Unfortunately, we do not have pets in our home, but if you do make sure you have a disaster kit and plan for them as well.

I was overwhelmed at this task.  The list is daunting, expensive, and depressing...at first.  However, once you have the kit(s) finished you feel "safer" and a sense of accomplishment.

Some tips while making your kits...and if you have others please share them with us!

1. Break the list down into sections.
2. Add a few things or a particular section to your normal shopping list.  By gradually adding to the kit it becomes more affordable and less stressful.
3. In your calendar make a note every 6 months to check the stock and expiration's of the supplies.
4. Reevaluate your needs every year and adjust the kit accordingly.
5. Keep items in airtight plastic bags and put your entire disaster supplies kit in one or two easy-to-carry containers, such as an unused trashcan, camping backpack.

*I will provide you all the necessary links at the end of the post but first here are some items to help get you started.

 

From FEMA: Basic Disaster Supplies

 

A basic emergency supply kit could include the following recommended items:

• Water, one gallon of water per person per day for at least three days, for drinking and sanitation
• Food, at least a three-day supply of non-perishable food
• Battery-powered or hand crank radio and a NOAA Weather Radio with tone alert and extra batteries for both
• Flashlight and extra batteries
• First aid kit
• Whistle to signal for help
• Dust mask to help filter contaminated air and plastic sheeting and duct tape to shelter-in-place
• Moist towelettes, garbage bags and plastic ties for personal sanitation
• Wrench or pliers to turn off utilities
• Manual can opener for food
• Local maps
• Cell phone with chargers, inverter or solar charger

Once you have gathered the supplies for a basic emergency kit, you may want to consider adding the following items:

• Prescription medications and glasses
• First aid kit
• Infant formula and diapers
• Pet food and extra water for your pet
• Cash or traveler's checks and change
• Important family documents such as copies of insurance policies, identification and bank account records in a waterproof, portable container. You can use the Emergency Financial First Aid Kit - EFFAK (PDF - 977Kb) developed by Operation Hope, FEMA and Citizen Corps to help you organize your information.
• Emergency reference material such as a first aid book or free information from this web site. (See Publications)
• Sleeping bag or warm blanket for each person. Consider additional bedding if you live in a cold-weather climate.
• Complete change of clothing including a long sleeved shirt, long pants and sturdy shoes. Consider additional clothing if you live in a cold-weather climate.
• Household chlorine bleach and medicine dropper – When diluted, nine parts water to one part bleach, bleach can be used as a disinfectant. Or in an emergency, you can use it to treat water by using 16 drops of regular household liquid bleach per gallon of water. Do not use scented, color safe or bleaches with added cleaners.
• Fire extinguisher
• Matches in a waterproof container
• Feminine supplies and personal hygiene items
• Mess kits, paper cups, plates, paper towels and plastic utensils
• Paper and pencil
• Books, games, puzzles or other activities for children

There are many more items that you will want to consider for you kit.  Check the following sites for a print out checklist of your own.

FEMA                                                                
http://www.ready.gov/
Family Supply List
Additional Items

State of Illinois
Disaster Kit

For Your Pets
Animal Kit

Week 27 Themed Menu & Recipes

Only one more week until school is out for the summer.  I am excited because we can cook out on the grill more often (making less of a mess in the kitchen) and I can take more time out to make a number of make ahead meals so we can be outside enjoying the weather!!!  Plus...I am just dying to organize something;)

Okay...

Weekly themes are as follows:

• Mediterranean Monday - We will mostly do Italian or Greek dishes but this day opens you up to try almost any dish.
• Tokyo Tuesday - Asian inspired dishes
• Wrap it Up Wednesday - Wraps, Sandwiches, Burgers, Salads, etc...
• Taco Thursday - Spanish inspired dishes
• Free for All Friday - This day is used for leftovers, dining out, or pot luck
• Slow Cooker/Simmer Saturday
• Seafood Sunday 

 

***Saturday and Sunday are interchangeable depending on your families schedule that week.

As always, at the end of each recipe there will be a link to direct you to the site where I found these meals. You can print from the blog page or from the link that I provided.

 

Notes

1. My daughter has a peanut allergy so we substitute and/or omit items that may be in a particular recipe, please do the same if you or anyone in your family has any allergies/dietary needs/personal preference (vegetarian).
2. Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
3. If there is a meal that I know my kids will not eat I will make a "kid friendly" version of it for them, I will make note of this within the recipe.
4. All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
5. The majority of the meals are 30 minutes or less. Meals that do take longer will have steps to help you prepare ahead of time. We all have busy schedules!

 

 

Monday - Grilled Chicken Parmesan

w/Grilled Vegetables

thehealthyfoodie.com

 

Ingredients

• 4 large chicken breast (around 350g to 400g)
• 2 tbsp extra virgin olive oil
• Salt, pepper and dried thyme, to taste
• 2 oz. low fat mozzerella cheese, grated
• 2 oz. fresh parmesan cheese, grated
 
For the tomato sauce
 
• 1 small onion, finely chopped
• 2 celery rib, chopped
• 4 garlic cloves, minced
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp dried oregano
• 2 small can (410g) diced tomatoes
• 2 tbsp tomato paste
• 12-18 fresh basil leaves

Directions

1. Rub each chicken breast with olive oil and sprinkle salt, pepper and dried thyme all over it. Transfer to a plate and set to rest in the refrigerator while you work on the tomato sauce. 
2. Coat a large saucepan with a little bit of olive oil and heat over medium high heat. When pan is hot enough, add the onion, celery, salt, pepper and oregano and cook for about 5 minutes, stirring often, until fragrant and onion becomes translucent. Stir in garlic and continue cooking for another minute. Add tomatoes and tomato paste, stir well and bring to the boil then reduce heat and simmer gently for 10-15 minutes, stirring from time to time.
3. Meanwhile, preheat your outdoor grill to medium high heat. Place the half chicken breasts on the grill and cook for about 4-5 minutes per side, or until cooked all the way through.
4. Transfer the chicken breasts to individual oven safe dishes or a 8x8 glass dish. Top each breast with half the tomato sauce, then sprinkle the cheeses overtop the dishes.
5. Place on the higher rack of your oven and set to broil, just until cheeses melt and start to bubble and turn golden brown.
6. Serve with a side of greens or better yet, grilled vegetables (such as, bell peppers, zucchinis, eggplants, radicchio or endives) brush with a little olive oil and s&p and grill next to the chicken.

*This meal served 2, I made adjustments to the original recipe.

 

Serves 4, Ready in 30 minutes

The Healthy Foodie grilledchickenparmesan

 

 

Tuesday - Slow Cooker Beef and Broccoli

tablefortwoblog.com

 

Ingredients:

• 1 lb. boneless, beef chuck roast, sliced into thin strips
• 1 cup beef consumme or beef broth
• 1/2 cup low sodium soy sauce
• 1/3 cup dark brown sugar
• 1 tbsp. sesame oil
• 3 garlic cloves, minced
• 2 tbsp. cornstarch
• 4 tbsp. sauce (from the crockpot after dish is cooked)
• Frozen broccoli florets (as many as desired, I believe I used almost 2 cups)
• White rice, cooked

Directions:

1. In the insert of the crockpot, whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
2. Gently place your slices of beef in the liquid and toss to coat.
3. Turn crockpot on low and cook for 6 hours.
4. When done, in a small bowl, whisk together cornstarch and cooking liquid to create a slurry, pour into crockpot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce.
5. Toss in your broccoli florets then serve hot over white rice.

*Note about cooking time: Your crockpot may differ in temperature than mine, I suggest cooking this for 4 hours on your first go-round of this dish. 6 hours in the crockpot seems to be giving a lot of people "shredded" beef instead of slices, so decrease cooking time by 2 hours and go from there. Mine turned out fine with 6 hours.

 

Serves 4, Ready in 4-6 hours

Table for Two slowcookerbeefandbroccoli

 

 

Wednesday - Grilled Garlic Skirt Steak w/Bread Salad

rachaelraymag.com

 

Ingredients

• 3 cloves garlic, smashed

• 1/4 cup plus 2 tablespoons extra-virgin olive oil

• Salt and black pepper

• 1/4 teaspoon cayenne pepper

• 3 large tomatoes, cored

• 2 pounds skirt steak (I sometimes use flank steak if that is all I have)                        

• 2 kaiser rolls, split

• 1/2 teaspoon fresh rosemary leaves, chopped
• 1/2 cucumber, sliced (optional)

Directions

1. Preheat a grill to medium-high. In a small bowl, stir together the garlic, olive oil, 3/4 teaspoon salt, 1/4 teaspoon black pepper and the cayenne. (split the steak and add cayenne only to half, so the kids will not get the heat from it)                    
2. Brush the tomatoes with some of the garlic oil. Grill, covered, turning once, until lightly charred, about 12 minutes; transfer to a plate.
3. Meanwhile, brush the steak and the rolls with garlic oil. Grill the rolls, turning occasionally, about 2 minutes; grill the steak, turning once, about 6 minutes total for medium. Let the meat rest for 5 minutes, then thinly slice.
4. Coarsely chop the rolls and tomatoes (and cucumbers, if using) and toss in a medium bowl; add the rosemary and season with salt and pepper. Divide the steak slices among 4 plates and top with the bread salad.

Serves 4, Ready in 20 minutes
Rachael Ray Magazine grilledgarlicskirtsteakwithbreadsalad

Thursday - Mexican Chicken Taco Casserole

cookincanuck.com

 

 

Ingredients

• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 1 large Anaheim pepper, thinly sliced
• 2 red bell peppers, thinly sliced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp chili powder
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 1/2 cups enchilada sauce (I prefer green)
• 16 corn tortillas
• 2 cooked boneless, skinless chicken breasts, shredded (SHORTCUT: Store bought Rotisserie)
• 1/2 cup sliced California black olives
• 1 can (14 oz) black beans, drained and rinsed
• 4 oz. queso fresco cheese, crumbled (plus more for garnish) (you can sub Feta)
• 1/4 cup minced cilantro, plus more for garnish

Directions

1. Preheat oven to 375 degrees F.
2. Heat olive oil in a large skillet set over medium heat. Add onion, and Anaheim and bell peppers. Cook, stirring occasionally, for 5 minutes.
3. Add garlic, cumin, chili powder, salt and pepper. Cook, stirring occasionally, until the vegetables are tender.
4. Coat a 7- by 11-inch baking dish with cooking spray. Spread 1/2 cup of the enchilada sauce in the bottom of the dish.
5. Lay 4 tortillas over the sauce, tearing the tortillas as necessary to make them fit properly.
6. Spread 1/3 each of the pepper mixture, chicken, olives, black beans, queso fresco cheese and cilantro over the tortillas.
7. Top with 1/2 cup of the enchilada sauce and 4 additional tortillas. Repeat the layers two more times, ending with corn tortillas, 1/2 cup enchilada sauce and queso fresco cheese.
8. Cover the baking dish with foil and place it on a baking sheet.
9. Bake until the casserole is bubbling, 40 to 45 minutes.
10. Remove the foil and cook for additional 5 minutes, or until the cheese is melted and starting to brown.
11. Let the casserole cool for about 15 minutes to allow it to set. Cut and serve.

Note:  You can make this ahead of time and refrigerate until ready to bake OR freeze and label for a make ahead meal.

 

Serves 8, Ready in 1hr 30minutes

Cookin Canuck mexicanchickentacocasserole

Friday - Breakfast Pizza

foodnetwork.com

 

Ingredients

• 4 eggs, lightly beaten
• 2 tablespoons butter
• 2 (8-inch) pizza crusts 
• 1 tablespoon extra-virgin olive oil
• 2 cups shredded jack cheese blend (recommended: Colby)
• 4 fully cooked sausage patties, crumbled 
• 1/4 cup shredded Parmesan
• 1 medium tomato, diced
• 1 teaspoon Italian seasoning

  Directions

1. Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. 
2. In a medium pan over medium heat, scramble eggs in butter; set aside. 
3. Lay out pizza crusts and brush each with oil. Top with eggs, cheese, crumbled sausage, Parmesan, tomatoes, and Italian seasoning. 
4. Slide onto hot oiled grill and cook, covered, 8 to 10 minutes or until cheese has melted and begins to bubble. 
5. Serve hot, cut into wedges. 
6. Serve with freshly sliced fruit or hash browns.

INDOOR: Preheat oven to 450 degrees F. Prepare pizza as directed. Bake in preheated oven for 8 to 10 minutes or until cheese is melted and begins to bubble.

Serves 4, Ready in 30 minutes
Food Network breakfastpizza

Saturday - Slow Cooker BBQ Ranch Country Ribs

w/Potato of Choice

picky-palate.com

 

Ingredients

• 2 1/2-3 pounds boneless Country Ribs
• 1.25 ounce packet Ranch Dressing Mix
• 1 1/2 cups ketchup
• 3 tablespoons yellow mustard
• 4 tablespoons Worcestershire sauce
• 2 tablespoons white vinegar
• 1 1/2 tablespoons lemon juice
• 1 teaspoon honey
• 1 teaspoon freshly ground black pepper
• Pinch of salt

*Note: You can also use your favorite bottle of BBQ Sauce if you choose.  I used the Ranch packet and Sweet Baby Rays BBQ Sauce.

Directions

1.  Preheat crock pot to high heat. Place ribs into crock pot and season with Ranch dressing packet. Place ketchup, mustard, worcestershire sauce, vinegar, lemon juice, honey, pepper and salt into a large bowl, mixing until combined.
2.  Pour BBQ sauce over ribs spreading evenly. Close crock pot lid and cook 4-5 hours on high heat. 3.  Serve with baked, mashed, or French fries.  You can also serve corn on the cob.

Serves 6, Ready in 4-5 Hours on High
Picky Palate slowcookerbbqranchcountryribs

Sunday - Mojito Grilled Fish Tacos w/Strawberry Salsa

& Rice Pilaf

closetcooking.com

 

Ingredients

• 1 pound white fish such as tilapia, cod, etc.
• 1 tablespoon oil
• 1 lime, juice and zest
• 2 tablespoons rum (optional)
• 1 jalapeno, finely diced
• 1 clove garlic, chopped
• 1 green onion, finely sliced
• 1 handful mint, chopped
• 1 handful cilantro, chopped
• 1/2 teaspoon cumin, toasted and ground
• salt and pepper to taste
• 8 (4 inch) tortillas
• 2 cups strawberry and avocado salsa
• 1/2 cup queso fresco or feta, crumbled
• 1 handful cilantro
• 1 box of Rice Pilaf (I prefer Near East)

Strawberry Avocado Salsa

 

1 1/4 cups strawberries, cut into small pieces

1/2 cup avocado, cut into small pieces

1 jalapeno, finely diced

1/4 cup red onion, finely diced

1 lime, juice and zest

1 handful cilantro, chopped

salt and pepper to taste

 ***Combine everything and set aside.

Directions

1. Marinate the fish in the oil, lime juice and zest, rum, jalapeno, garlic, green onion, mint, cumin, salt and pepper for 10-20 minutes.
2. Grill the fish over medium-high heat until cooked, about 4-6 minutes per side. The fish will be cooked when it flakes easily and it is no longer translucent.
3. Flake the fish and serve in tortillas garnished with strawberry and avocado salsa, crumbled strawberry and avocado salsa and cilantro or your favorite taco toppings.
4. Serve alongside prepared rice pilaf.

*Kid Friendly Note: I made a separate salsa for the kids minus the jalapeno. 

*Note:  Marinate Fish in the morning so it is less time for prep in the evening.

 

Serves 4, Ready in 40 minutes

Closet Cooking mojitogrilledfishtacoswithstrawberryavocadosalsa

 

 

Hope you enjoy and have a SUPER week!!!

  

Week 26 Themed Menu & Recipes

I hope you all had a great week and a wonderful Mother's Day.  Maybe you even tried a few of the recipes from my Mother's Day Brunch in addition to the regular weekly menu.


Please make sure to tell your friends and family about this fabulous blog and look for me on facebook and pinterest.  Share, Like, and Pin away!!!

 

Weekly themes are as follows:

• Mediterranean Monday - We will mostly do Italian or Greek dishes but this day opens you up to try almost any dish.
• Tokyo Tuesday - Asian inspired dishes
• Wrap it Up Wednesday - Wraps, Sandwiches, Burgers, Salads, etc...
• Taco Thursday - Spanish inspired dishes
• Free for All Friday - This day is used for leftovers, dining out, or pot luck
• Slow Cooker/Simmer Saturday
• Seafood Sunday 

 

***Saturday and Sunday are interchangeable depending on your families schedule that week.

As always, at the end of each recipe there will be a link to direct you to the site where I found these meals. You can print from the blog page or from the link that I provided.

 

Notes

1. My daughter has a peanut allergy so we substitute and/or omit items that may be in a particular recipe, please do the same if you or anyone in your family has any allergies/dietary needs/personal preference (vegetarian).
2. Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
3. If there is a meal that I know my kids will not eat I will make a "kid friendly" version of it for them, I will make note of this within the recipe.
4. All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
5. The majority of the meals are 30 minutes or less. Meals that do take longer will have steps to help you prepare ahead of time. We all have busy schedules!

 

 

Monday - Rigatoni w/Cheese & Italian Sausage

epicurious.com

 

Ingredients

• 1/2 pound rigatoni
• 1/4 pound spicy Italian sausage, casing removed
• 2 garlic cloves, thinly sliced
• 1 1/2 cups prepared marinara sauce (homemade that you have frozen or store bought)
• 1/2 teaspoon dried crushed red pepper
• 1/4 cup grated mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon chopped fresh Italian parsley
• Extra-virgin olive oil
• Mixed green salad with balsamic dressing

Directions

1. Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta. 
2. Meanwhile, preheat broiler. Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon. Add garlic and sauté until soft, about 2 minutes. Drain off excess oil and return pot to medium-high heat. Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper. Divide pasta among four 1 1/4-cup soufflé dishes or custard cups. Sprinkle mozzarella and Parmesan over. Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes. Sprinkle rigatoni with parsley, drizzle with olive oil.
3. Serve with mixed greens salad.

Serves 4, Ready in 30 minutes

Epicurious rigatoniwithcheeseanditaliansausage

 

 

Tuesday - Crockpot Korean Short Rib Tacos

carpeseason.com

 

Ingredients

 

Ribs

• 10 cloves garlic, minced
• 3 inches of fresh ginger, peeled and minced
• 1 1/2 c. soy sauce
• 1 c. + 6 tbsp. brown sugar
• 3/4 c. rice vinegar (also called rice wine vinegar)
• 4 tbsp. sesame oil
• 2 tsp. red pepper flakes
• 6 lbs. beef ribs (could be called short ribs or back ribs also)
• 6-8 Flour Tortillas, flash fried 

 

Slaw

• 2 tsp. rice vinegar
• 1 tsp. sugar
• 2 pinches salt
• 1/2 of a large onion - very thinly sliced
• 2 large carrots, peeled then "sliced" into long thin strips with your peeler
• 1 pinch red pepper flakes
• 1 handful cilantro, chopped
• 1 tsp. or drizzle sesame oil
• 1 sqeeze lime juice (about 1 tsp.)
• 1 tsp. fresh ginger, FINELY minced
• 1/4 c. toasted sesame seeds

 

Optional Rice Pilaf

• 1 tbsp. vegetable oil
• 2 cloves garlic, minced
• 1 inch fresh ginger, peeled and minced
• 1/3 c. onion, minced
• 1 c. brown rice
• 2 c. water
• 2-3 tbsp. soy sauce (to taste)
• lime juice (to taste)

 

Directions

 

For the Ribs

1. Mix garlic, ginger, soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes.
2. Place ribs in a greased crockpot and pour sauce over ribs. Turn crock pot on low heat. Cover with a lid and cook for 6-8 hours, moving the ribs around 2 or 3 times so that they all get a turn being immersed in the sauce. 
3. When the time is up and meat is fork tender, remove meat from pot, discard bones.
4. Meanwhile, skim fat off the top of the sauce. Place sauce in a pan and simmer until thickened (about 25 mins.) 
5. Once meat is cool to touch, pull apart with your fingers or with 2 forks. Pour some sauce back into the meat and reheat (you can use your crockpot on high for about 20 mins. or your microwave). You can serve the extra sauce on the side (goes especially well with rice recipe included). 
6. Serve on tortilla with slaw and rice (if making).

 

For the Slaw

1. (To toast the sesame seeds, heat a small pan over medium heat. Add the sesame seeds and stir for about 4 mins. until golden brown and aromatic. Remove immediately and set aside.)
2. In a small bowl, mix together the vinegar, sugar, and salt. Add the sliced onions to the mixture and let sit for about 15 mins. to pickle & sweeten the onions. 
3. Pour onions & mixture into a medium bowl. Add carrot pieces. Gently stir in your red pepper flakes, cilantro, sesame oil, lime juice, and ginger. 
4. Reserve toasted sesame seeds until JUST before serving so they retain their crunch. Can be made a few hours ahead of time and kept in the fridge, sans sesame seeds. 

 

Optional Rice

1. In a pot, heat the oil over medium heat. Saute garlic, ginger, and onions for 3-5 minutes or until starting to soften. Add rice, stir to toast the rice for about 2 more minutes. Add the water. Bring the mixture to boiling. Reduce heat. Cover and simmer for about 45 minutes until water is absorbed and rice is tender. Stir in soy sauce and lime juice to taste.

Serves 5-6, Ready in 7-9 hours

Carpe Season crockpotkoreanbeefribtacoswithasianslaw

 

 

Wednesday - Chicken Gyro Grilled Cheese

(aka The Gyro Melt)

closetcooking.com

 

 

Ingredients

Sandwiches

• 4 tablespoon butter
• 8 slices bread
• 8 slices kasseri or mozzarella (or 1/2 cup shredded)
• 1-2 cup chicken souvlaki, warm (recipe below)
• 8 tablespoons feta, crumbled
• 1+ tablespoon red onion, sliced or diced
• 4 tablespoon tzatziki (recipe below)
• 1 roasted red pepper (optional)
• 4 slices tomato
• Side of choice, we had steamed green beans

Chicken Souvaki

2 cloves garlic, chopped

1 lemon, juice and zest

1 tablespoon yogurt

1/4 cup olive oil

1 teaspoon oregano

1/4 teaspoon salt

1/4 teaspoon pepper

1 pound chicken breast

 

1. Mix all of the ingredients, place them in a sealed container along with the chicken and let marinate in the fridge for 30 minutes to overnight.
2. Grill meat over medium-high heat until cooked, about 2-4 minutes per side. Or until cooked throughout.

Tzatziki

• 1/2 cup Greek yogurt or strained yogurt
• 1/2 cup cucumber (peeled, seeded, and shredded, squeezed and drained)
• 2 cloves garlic (minced)
• 1 tablespoon chopped fresh dill or mint (optional)
• 1 tablespoon lemon juice
• 1 splash ouzo (optional)
• salt & pepper to taste

 1. Mix everything and let chill in the fridge for an hour or more to let the flavours mingle.

 

Directions

 

Sandwiches

1. Heat a pan over medium heat.
2. Butter one side of each slice of bread, place one slice in the pan with buttered side down, top with half of the cheese, the chicken souvlaki, feta, red onion, tzatziki, roasted red pepper, tomato, the remaining kasseri and finally the other slice of bread with buttered side up.
3. Grill until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
4. Serve with your choice of side.

Note: This meal can be made ahead.  Place chicken in dish to marinate in the morning or the night before. 

 

Serves 4 (I adjusted the recipe), Ready in 30 minutes (not including the time for marinating)

Closet Cooking chickengyrogrilledcheese

 

Thurdsay - Chorizo and Eggs

 

simplyrecipes.com

 

 

Ingredients

• Olive oil
• 1/3 cup chopped onions (green, red, or yellow onions) optional
• 1 lb of Mexican chorizo sausage, removed from sausage casing
• 6-8 eggs
• Salt
• Handful of shredded Mexican cheese
• 4-6 Tortillas - optional
• Cilantro - optional
• Salsa (jarred or homemade)
• Fruit, as your side

Directions

1. Heat a large skillet on medium high heat. Heat a tablespoon of olive oil in the pan. Add the chopped onions (optional) and cook until softened. Once softened, move to the side of the pan and add break up bits of chorizo into the pan. Use a wooden spatula to break up the pieces of sausage. Stir until the sausage is cooked through, though not necessarily browned.
2. Crack the eggs one at a time, into the pan. Break the yolks and stir the eggs into the sausage. Add a light sprinkling of salt. Stir constantly until the eggs begin to set, but are still moist.  Sprinkle a Mexican blend of cheese on top.  Remove from heat and let cheese melt.
3. Serve immediately with a side of warmed tortillas, cilantro, and salsa alongside your fruit.

Kids Note: We do not put salsa on the kids chorizo and eggs.

 

Serves 4 (I adjusted the recipe), Ready in 30 minutes

Simply Recipes chorizoandeggs

 

Friday - Free for All

 

 

Use tonight to get creative with leftovers,

order pizza, have breakfast for dinner, or dine out. 

 

Saturday - Crock Pot Stuffed Peppers

crockpot365.blogspot.com

 

Ingredients

• 6-8 Peppers
• 1 lb lean ground beef (I used ground turkey) *you do not need to brown the meat 
• 1 cup uncooked rice
• 1- 28 oz can flavored tomatoes (I used fire roasted, Italian would work. If you don't have flavored, add 1/2 t Italian seasoning)
• 1 t gluten free worcestershire sauce
• 2 T ketchup
• Salt and Pepper to taste

Directions

1. In a bowl, mix the ground beef and rice with remaining ingredients (except peppers) 
2. Wand clean out the peppers. Save the tops.
3. Stuff each pepper with a good amount of the ground beef and rice mixture
4. Nestle the peppers into your crock and put the little pepper tops back on.
5. Cook on low for 6-8 hours.

Serves 4-6, Ready in 6-8 hours
A Year of Slow Cooking crockpotstuffedpeppers

Sunday - Grilled Salmon w/Avocado Salsa

laylita.com

 

Ingredients

• 2 lbs salmon, cut into 4 pieces
• 1 tbs olive oil
• 1 tsp salt
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika powder
• 1 tsp onion powder
• 1 tsp black pepper
• Avocado salsa
• 1 avocado, peeled, seeded and sliced
• 1 small red onion, sliced
• 3 mild hot peppers, seeded and deveined, diced or sliced
• Juice from 2 limes
• 3 tbs olive oil
• 2 tbs finely chopped cilantro
• Salt to taste
• Suggested sides – Rice pilaf

Directions

1. Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.
2. Pre-heat the grill.
3. Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
4. Grill the salmon to desired doneness.
5. Serve the salmon topped with the avocado salsa, and with rice.

Note: Marinate fish in the morning so it is ready when you want to cook dinner. 
Kid Friendly Note:  I will make a fruit salsa for the kids instead of the avocado salsa.

Serves 4, Ready in one hour (including marinating time)
Layita's Recipes grilledsalmonwithavocadosalsa

Hope you enjoy and have a SUPER week!!!