School is out! Summer is here! Memorial Day is Monday! Lots to celebrate!
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.
- 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).
- Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
- 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.
- All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
- 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
- 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
- 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
- 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.
- 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.
- 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
- 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
- Preheat the oven to 425°F.
- 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.
- Arrange the peppers on cookie sheet, transfer to the oven and roast for 15 minutes.
*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
- 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
- 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.
- 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.
- 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.
- 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.
Rachael Ray thaistylechickenbasilandpineapple
Wednesday - Sliced Steak Gyros
- 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
- 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.
- 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.
- 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.
- Choose a side to serve with these. We will be having sliced watermelon.
Rachael Ray slicedsteakgyros
Thursday - Slow Cooker Mexican Pulled Pork Tacos
- 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)
- 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.
- When done, shred the pork using two forks, pulling against the grain of the meat.
- Serve in warmed tortillas with shredded lettuce, sliced bell peppers, chopped tomatoes, black olives, grated cheddar cheese, and sour cream. Garnish with chopped scallions.
- Serve with refried black beans and chips and salsa.
Serves 4, Ready in 5-8 hours on low
Can you Stay for Dinner slowcookermexicanpulledporktacos
Friday - Free for All
Use tonight to get creative with leftovers,
cook out on the grill, or dine out.
Saturday - Slow Cooker Chicken Cordon Bleu
- 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
- 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.
- Layer chicken breasts over the sauce.
- Cover with slices of ham and then Swiss cheese.
- Pour the remaining soup over the layers, stirring a little to distribute between layers.
- Sprinkle the stuffing on top, and drizzle butter over stuffing.
- Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on high.
- 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
- 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
- Preheat oven to 450 degrees.
- Season salmon with olive oil, salt, and pepper.
- Bake salmon for 20 minutes or until cooked to desired doneness.
- 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.
- 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.
- 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!!!