Weekly Menu December 13~ 19, 2010

For Cashew Crunch recipe and how-to click HERE.

Calling all Christmas Elves!!!! Help needed at StoneGable!  Will pay in hugs and cookies!

I am so far behind this year, I'm just trying to do the bare minimum now. As many of you know, I had quite a time getting around on a hurt knee from a nasty fall. Last week I got my knee somewhat straighted out and now my back went TOTALLY out. I have spent the last 3 days flat on my back. This week it is back to the orthopedic doc. It has been quite the comedy of errors!

So I'm taking a deep breath and remembering Christmas is NOT what you decorate, it is celebrating the birth of Christ, family, friends and making memories. Nothing like a couple of injuries to put you down and to straighten out one's priorities!

I'm planning an easy, not a lot of fuss menu this week.

Monday
Sloppy Joes
Oven Fries
Wedge Salad

Recipe: Butter Yum Sloppy Joes
Butter Yum serves up consistently wonderful and delicious food.It is one of my favorite blogs... and blogger!  These wonderful Sloppy Joes are easy and a real treat! Click HERE for this comfort easy food.

Tuesday
Salmon En Croute with Cucumber Dill Sauce
Sauteed Spinach In Garlic Oil
Roasted Baby Carrots

Recipe: Salmon En Croute With Cucumber Dill Sauce
THIS IS A COMPANY WORTHY DISH! But easy enough for a week night.Salmon En Croute is a must try! Click HERE for the yummy recipe.

Recipe: Sauteed Spinach In Garlic Oil
2 bags fresh, washed baby spinach
1-2 TBS garlic oil (recipe below)
kosher salt
pepper
champagne vinegar

In a large skillet, heat garlic oil over medium high heat.  When oil is hot, add all of the baby spinach. You may have to pile it up, but it will wilt down quickly. Toss with tongs. Salt and pepper. Put a lid on the spinach and cook until JUST wilted. DO NOT OVERCOOK! Serve. I love to serve spinach with a splash of champagne vinegar.

Recipe: Garlic Oil
1/2 container of peeled garlic cloves (not the huge one from Costco!)
2-3 cups good olive oil

Put garliic and oil in a saucepan. SIMMER garlic in the oil for 30 minutes. Strain out the garlic cloves and put them in the freezer. They taste just like roasted garlic. YUMMY! Put the oil in a jar and refrigerate. This is my favorite go-to oil!
Wednesday
Ceaser Salad
Chicken Piccata
Carba Nada Fettuccine Noodles

Recipe:Chicken Piccata
I am using chicken tenders to make this flesh tasting Italian dish. Chicken Piccata done right, light and lemmony, is a a meal to adore! My mouth waters just thinking about it! Click HERE for StoneGable Chicken Piccata recipe, and look for it on Tuesday's menu.

Recipe:Ceaser Salad
It's no mistake that Ceaser Salad appears on the menu almost weekly . This is FABULOUS! I make a very lemonny Ceaser, and love it with Chicken Piccata. Click HERE and find it on Tuesday's menu.

SG TIP: Make extra dressing and freeze it in ice cube trays. Pop out the frozen dressing and put it in a freezer container. To use. Thaw and dress salad.

Thursday
Citrus Salad
Pan Sauteed Tilapia
Roasted Prosciutto Wrapped Asparagus

Recipe: Citrus Salad
1/4 cup orange juice
1 TBS Dijon mustard
1/4 cup vegetable oil
2 Bibb lettuce heads, torn
2 oranges, sectioned
2 clementines, sectioned
1 pink grapefruit, sectioned
Roasted, spiced pecans

Add orange juice, mustard, oil in a bowl and whisk well. Set aside.
Pile bibb lettuce on plates.
Arrange citrus fruits on plates.
Drizzle with dressing and sprinkle with Pecans
YUMMY!

Recipe: Pan Sauteed Talipia
1/4 cup  flour

2 teaspoons seafood seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds fresh tilapia fillets
2 tablespoons vegetable oil
2 tablespoons butter
1 teaspoon garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons freshly chopped parsley 

Directions
Heat oven to 300 degrees F.

In a shallow baking dish combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side.

Heat oil in a large skillet over medium-high heat. Shake off any excess seasoned flour and place in the skillet. Brown on both sides, about 2 to 3 minutes per side. Keep tilapia warm in the oven while sauce is prepared.

Turn down the heat to the pan the tilapia was cooked to low and add the butter. Once the butter is melted, add the garlic, lemon juice and parsley and saute for 2 minutes. Place the fillets on  plates or a platter, top with the sauce and serve.

Recipe: Roasted Prosciutto Wrapped Asparagus
1 1/2 lbs asparagus, washed, dried and woody ends broken off
8 slices of prosciutto, sliced thin
olive oil
kosher salt
pepper

Heat oven to 400 degrees.  Wrap 1 slice of prosciutto around  the center of 3-4 asparagus spears to make a nice bundle. Make 8 bundles in all. Put on a large rimmed baking sheet and drizzle with good olive oil. Salt and pepper. Roast for 20 minutes. Serve immediately.

Friday
Christmas Dinner With Friends

Saturday: Soup Day AND Slow Cooker Day
Cream Of Artichoke Soup

Recipe: Cream Of Aritchoke Soup
6 TBS butter, cut into small chunks
1 small white onions, chopped
3 leeks (white part and 1 inch green), washed and thinly sliced
3- 10 oz. packages frozen artichoke hearts, thawed
6 cups chicken broth
salt and pepper
1 cup heavy cream (I'll use half and half)

In large skillet over medium heat, add butter, onions and leeks. Sweat for 5-6 minutes.

Add to Slow Cooker. Add artichoke hearts and broth. Cover and cook on low for 5-6 hours.

Puree with a hand held immersion blender or transfer to a blender and blend until smooth in batches. Strain soup by pushing it through a large mesh strainer with a spatula. Remove any fibers. Season with salt and pepper.

Return soup to Slow Cooker, stir in cream. Cover and cook on low until heated through, about 20 minutes.

Sunday
Christmas Dinner At Mom's
I'm bringing the Mac And Cheese!

Recipe: StoneGable Mac and Cheese
This is one of our families VERY FAVORITE side dishes. I get asked to make this more than any other side. Try this cheesy, bubbly, buttery bread crumbed topped , DELICIOUS side. For recipe click HERE and find StoneGable's Mac and Cheese on Saturday's menu.