Weekly Menu

SG MENU PLAN MARCH 15-21:

MONDAY:
Grilled Kielbasa
Tasty Taters
Wedge Salad

Recipe: Wedge Salad
1 head iceburg lettuce
6 oz. good sharp cheddar cheese, grated
8 slices bacon
1 tomato, chopped
2 green onions, chopped
Bleu Cheese dressing- follows

Preheat over to 425. Put bacon on a sheet pan with a rim. Bake for 15-20 minutes until crispy. Put bacon on paper towel to drain and when cool, crumble.

Rinse and dry lettuce. Take out core. Cut into 4 wedges. (I cut them into 6 and save 2 wedges for taco's)
To assemble. Put wedge on plate. Top with bleu cheese dressing. Sprinkly with cheese then bacon and finally tomato and green onion. Yummy!

Recipe: Bleu Cheese Dressing- This is such a delicious dressing!!!!! Much better than bottled!
1/4 cup crumbled bleu cheese (buy good cheese)
1/2 cup mayo (real)
1/4 cup sour cream (full fat)
2 TBS cider vinegar
1/2 cup chopped green onions- you can use green tops
1 TBS parsley
1TBS dill
1/2 tsp course salt, or 1/4 tsp regular salt
1/4 tsp pepper
2 drops tabasco sauce.

I mix it in the blender. But it can also be mixed by hand if you want it chunkier. Can be doubled. Keep in refrigerator. This is also a great dipping sauce.

Recipe: Taster Taters
I learned how to make these in college and have loved them ever since. See Monday's recipe. Click HERE for recipe.

TUESDAY:
Simple Salmon with Cucumber Dill Sauce
Cheesy Polenta
Wilted Spinach With Roasted Garlic

Recipe: Simple Salmon
6 oz. Salmon steaks
1-2 TBS. olive oil
salt and pepper
lemon wedges

Preheat oven 350 degrees. Liberally salt and pepper salmon. Heat oil in large skillet. (I use a cast iron flat griddle) Place salmon in skillet or griddle when oil is hot.  Cook on medium high heat on each side for 3-5 minutes, depending how thick.  When Salmon has a nice golden crust, turn.  Place salmon on a baking sheet and put in oven for 10 minutes. This time could vary. Your salmon should be very pink and underdone in the middle. It will still cook out of the oven. DO NOT OVERCOOK SALMON. It should be pink and juicy and be soft. Squeeze lemon over salmon and serve with an extra wedge of lemon and cucumber dill sauce.

Recipe: Cucumber Dill Sauce
I use different dill sauces, but this week I am trying Paula Deen's! Click HERE for recipe.

WEDNESDAY:
Girlfriend Breakfast! I'll be too tired to cook dinner! Look for post on Thursday and Friday for table setting and recipes from The Girlfriend's Breakfast!
Bobby it's Take-Out Pizza Night! Your choice

THURSDAY:
Pork Medallions Madeira
Rice
Glazed Carrot Sticks
Broccoli Salad

Recipe: Pork Medallions Madeira
Almost anything that says "Madeira" I'll try. I love its rich deep taste- a fortified wine delight! I found this recipe while looking for something new to cook (my evil, idle pleasure) and could not resist. "You had me at Madeira!"  Click HERE for recipe.

FRIDAY: Company's Coming!
Baby Arugula Salad with Pine Nuts, Shaved Parmesan and Lemon Vinaigrette
Rib Eye Steaks with Herbed Butter Glaze
Oven-Roasted Smashed Potatoes
Roasted Aspargus with Cheddar Cheese
Cherries Jubilee in Meringue Cups

Recipe: Arugula Salad with Pine Nuts, Shaved Parmesan and Lemon Vinaigrette
This recipe show up so often on SG Weekly Menu. It is fresh and light and so very delicious! I eat it very often for lunch, too!
To see this recipe click HERE and look for Tuesday's Menu.

Recipe: Oven-Roasted Smashed Potaotes:
I'm doubling the recipe to have leftovers tomorrow night.
8 yukon gold potatoes, scrubbed and cut in medium chunks
1 large onion, peeled and diced
2 TBS. olive oil, divided
1 tsp sea salt
1/4 tsp pepper
1 tsp. herbs de provence

Preheat oven 400 degrees. Put 1TBS olive oil and all the ingredient in a large bowl. Mix. Turn onto a large rimmed baking sheet. Roast for 40 minutes. Remove from oven. Smash and add the additonal 1 TBS of olive oil. Serve immediately.
 
Recipe: Cherries Jubilee: I will be posting a Tutorial on the evening of Thursday, March 25th! Don't miss this- it is one of my most impressive desserts! And not too hard either.
 

SATURDAY:
 Dinner at Fran and Franz!

SUNDAY:
Individual Mini Meatloaves
Left-Over Oven Roasted Smashed Potatoes
Roasted Cauliflower with Bleu Cheese Dipping Sauce (from Monday)

Recipe: Individual Mini Meatloaves
I have seen recipes for individual meatloaves all over the internet. This is a smart idea! They cook faster and I love the mini size. I am adapting my own recipe to become minis!
1 1/2 lbs ground beef
1/2 lb pork sausage- I use the bulk breakfast sausage
2 slices of white bread torn in small pieces
1 onion, finely chopped
1 bell pepper, finely chopped
2 cloves garlic, finely chopped
2 TBS worchestershire sauce
2 TBS dried parsley
1 cup ketchup, divided
1/2 cup chili sauce
6 slices bacon.

Preheat oven to 375 degrees.
Put hamburger and ground pork in a large mixing bowl. Add all ingredients except bacon using only 1/2 cup ketchup. Gently mix. Do not smoosh or meat will be tough. Mix just until all ingredients are incorporated. Form into 6 loaves.

Put loaves on rimmed baking sheet and top with remaining ketchup. Cut each slice of bacon in half and lay across meatloaves.
Bake in oven for (I'm not sure- I've never done this myself) 30 minutes -1 hour. Some recipes say as little as 30 minutes and some as much as 1 hour. Meatloaves should be done through. Everyone gets their own!

HAVE A BLESSED AND NOT STRESSED WEEK! I WILL SURE TRY!