ON THE MENU MONDAY is a menu planning meme (linky party).
If you are a menu planner, than this the place for you!
ON THE MENU MONDAY is NOT limited to to those of us who weekly or monthly menu plan.
If you are planning an event, party, soiree, bash, celebration, brown-bag lunch, affair, coffee-klatch, feast, take-out dinner, cozy meal, luncheon, reception, picnic shindig, barbecue.. you get the picture, and have a menu this is the place for you too!
Bring your menu ideas, recipes, photos,tips, and anything else you have to share!
I hope ON THE MENU MONDAY will be more than just weekly menu planning (very important too!) meme, but a place where readers can get great tips, creative ideas and ready made menus for whatever the day or occasion.
Please join me, June 26th, for StoneGable's first ON THE MENU MONDAY. I hope to have the link up by 9:00 PM.
And PLEASE help to spread the word. I'm asking my blogging friends to give ON THE MENU MONDAY a shout-out!
My friend Lynne, at Happier Than A Pig In Mud hosts a monthly celebrity cook-along. This is just the most fun party! There are so many amazing cooks who share great recipes from the chosen chef that month.
This month the celebrity cook is that darling pokable rotund Pillsbury Dough Boy! So cute!
Here at StoneGable, sweets are not often baked. I am not much of a baker and don't have a big sweet tooth. One big exception is coffee cake. YUMMY! I delight in a great piece of coffee cake with a good cup of coffee. And I found a wonderful coffee cake from Pillsbury that would be a great summer treat.
Blueberry Ricotta Coffee Cake
This recipe appears as it is on the Pillsbury site.
2 1/3 cups Pillsbury BEST® All Purpose Flour
1 1/3 cups sugar
3/4 teaspoon salt
3/4 cup Crisco® Butter Shortening
OR 3/4 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
2 teaspoons baking powder
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract
1 cup ricotta cheese
1 large egg
2 tablespoons sugar
1 tablespoon grated lemon peel
1 cup fresh or frozen blueberries, drained
Reserved crumb mixture
1/2 cup chopped nuts
1/3 cup firmly packed brown sugar
1 teaspoon ground cinnamon
HEAT oven to 350ºF. Coat a 13 x 9 x 2-inch baking pan with no-stick cooking spray. (I used an 8x8, and increased my cooking time.)
COMBINE flour, sugar and salt in large bowl.
Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs.
(This pastry cutter belonged to my Grandmother. It has been worn by years of work from her precious hands.)
Reserve 1 cup crumb mixture for topping.
To remainder, add baking powder, milk, eggs and vanilla.
Beat on medium speed of electric mixer for 2 minutes, scraping bowl constantly. Pour into prepared pan.
BLEND ricotta, egg, sugar and lemon peel in medium bowl until smooth. Sprinkle blueberries over batter in pan.
Gently spread ricotta mixture over blueberries. Combine reserved crumb mixture, nuts, brown sugar and cinnamon. Sprinkle over top of ricotta layer.
BAKE 45 to 50 minutes, or until toothpick inserted in center comes out clean.
Cool slightly before cutting
The kind people at Mikasa sent me some BEAUTIFUL dinnerware! This is a little sneak preview of the dinnerware I'll be using to set a tablescape! And they want to spread the love around... they are hosting a fabulous giveaway exclusively at StoneGable! More details tomorrow!
What are you making for dinner this week? Do you plan ahead? Do you open your refrigerator and pray that something jumps out for dinner? Or are you somewhere in between?
Most home cooks make the same 20 dishes about 85% of the time.
Personally,I get a little bored cooking the same dishes. I read cookbooks and great cooking mags like they are romance novels! I am a foodie down to my soul!
Menu Plans are just that... a plan. So many people ask me if I actually cook the menu I blog. Well, yes... and no. On a good week I do. But I am not slave to my menu. If we want to go out to dinner, we do. If I am not in the mood to eat what is on the menu Iswitch days around. And when I have a busy day and I'm too tired to cook, Bobby brings home take out.
For me, menu planning is a wonderful way to keep organized.
Menu planning is a discipline, a habit and a tool.
I have decided to jump into the Linky Party Pool this summerand hostOn The Menu Monday", a menu planning meme. Not wanting to limit this meme to just those who make a weekly menu plan, I am opening it up to any menu planning. If you are planning anevent and have a menu, please join in.
My vision is to provide a place (StoneGable) where people can share delicious meal and party ideas. A place to come to find great ideas for bridal shower, graduation parties, tea parties, supper clubs, vacation meals, kid friendly birthday parties, a single meal, grown upcocktail parties and of course the helpful weekly menus!
I would love to see recipes, pictures, tips and lots of sharing.
On The Menu Monday will premiere Sunday evening June 26, 2011. Won't you join me? Look for more info in upcoming posts!
Now, here's what's On The Menu this week...
StoneGable Hamburgers On The Grill Hamburger Fixins' Oven Roasted Garlic Potato Wedges
Recipe: StoneGable Hamburgers
1 lb 85% ground beef (no lower fat content)
1 package Lipton Onion Soup Mix3 TBS water
3 TBS Worcestershire Sauce (or more... we like lots!)
Freshly ground pepper
Pinch of salt
Heat up the grill to medium heat.
Put ground beef in a large bowl. Add the rest of the ingredients and GENTLY mix. Do not smoosh or your hamburger will be tough. GENTLY form into hamburgers. We love large hamburgers so I usually double the recipe. Grill until done to your liking. DO NOT press hamburger down with spatula! We want all those wonderful juices to stay IN the hamburger. So yummy!
Tuesday Cedar Hill Ranch Chicken Salad Garden Lettuce Salad Greens Steamed Artichokes With Lemon Aioli
Recipe: Cedar Hill Ranch Chicken Salad
Doesn't that sound so lovely for a warm summer's evening out on the porch? Recently I found this great blog called Cedar Hill Ranch. Anita's tag line is Texas living with a French accent! OOOh La La, Y'all! To try this chocked full of goodies Chicken Salad, click HERE.
Wednesday Turkey Black Bean Chili Buttermilk Sweet Corn Bread
Recipe: Turkey Black Bean Chili
Recipe is in the Williams-Sonoma June catalog. It sounds so yummy and nutritious I'm giving it a try! Click HERE for this on-line version.
Recipe: Buttermilk Sweet Corn Bread
1/2 cup butter, melted
2/3 cup sugar
1 cup buttermilk
1/2 tsp baking soda
1 cup white cornmeal
1 cup flour
1/2 tsp salt.
Preheat oven to 400 degrees. Grease an 8 inch pan.
In a large bowl, beat eggs and add sugar and combine. Stir in butter.
Combine buttermilk and baking soda and stir into egg/sugar/butter mixture.
In a separate bowl combine cornmeal, flour and salt. Add dry ingredients into wet ingredients in thirds.
Pour batter into pan. Bake for 30-40 minutes until golden and a toothpick comes out clean when tested. Printable Recipe
Recipe: StoneGable Crab Cakes
1 lb lump crab meat
2 slices of fresh white bread, torn in pieces
2 TBS mayonnaise
1 tsp mustard
2 tsp lemon juice
1 tsp Worcestershire sauce
3 TBS melted butter
1 tsp dried parsley
1 egg, beaten
Put crab meat in a bowl and pick over for any shell or cartilage. Add torn bread and toss. Add the rest of the ingredients and incorporate, being careful not to break up crab meat. Form into 5 large cakes.
Heat large oven proof skillet over medium high heat. Add 1-2 TBS cooking oil, let heat. Cook crab cakes in skillet for 5 minutes each side until golden brown. Transfer skillet to oven and bake for 10 minutes.
Serve with tartar sauce. This is a delicious recipe!!!!! I am requested to make this all the time. Printable Recipe
Recipe: StoneGable Tartar Sauce
1/2 cup mayonnaise
Juice of 1/2 lemon
1/2 tsp cream of tartar
3 TBS relish
1/2 tsp grated onion (optional, I don't always use onion)
Combine all ingredients and serve with Crab Cakes. Refrigerate leftover tartar sauce. Printable Recipe
Recipe: Fried Spinach I know what you might be thinking~ a good way to take something healthy and make it bad for you~ well only sort of! I don't eat mountains of this, although I could. This is such a wonderful treat. I just scatter the fried spinach with a light hand around the plate. Oh this is soooooooo good. Please give it a try!
1-2 bags fesh washed baby spinach.
If you have a deep fryer set it to 350 degrees. I don't have one so I follow the directions below.
If spinach is not washed, wash it and make SURE it is dry!
Put oil in a large pot or dutch oven, about 3-4 inches. Heat to 350 degrees.
Put spinach in oil and fry for 30-45 seconds. Remove from oil to a paper towel lined sheet pan. Sprinkle with salt.
Oh I can just taste it! Printable Recipe
Friday Ceasar Salad With Grilled Flank Steak
Saturday: Father's Day Picnic This is the ultimate make ahead picnic. I'll be using my slow cooker all week to makes these dishes and refrigerating them until the Father's Day Picnic Pulled Pork Sandwiches with Coslaw StoneGable Slow Cooker Baked Beans Homemade Rhubarb Applesauce Mini Mac And Cheese Cups Garden Salad with Bleu Cheese Dressing Homemade Ice Cream Sandwiches
Recipe: Slow Cooker Pulled Pork Sandwiches adapted from Wm-Sonoma recipe
1/4 cup lightly packed dark brown sugar
2 TBS salt
2 TBS smokey paprika
2 tsp ground pepper
1 TBS fresh thyme
2 tsp coriander, ground
1 TBS dried mustard
2 tsp fennel seeds
9 garlic cloves, divided
2 tsp onion powder
3-4 lb boneless pork shoulder
1 1/2 cup apple juice
1/2 cup water
1 TBS Worcestershire sauce
1 tsp liquid smoke
Combine sugar, salt, paprika, pepper, thyme, coriander mustard and fennel in a bowl. Set aside.
Score the fatty side of the pork in a diamond pattern. Create 6 slits in pork and inset a garlic clove in each pocket. Press the remaining 3 garlic cloves and rub pork with TBS of spice mixture, set leftover spices aside.
Wrap pork in plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees. Remove plastic wrap from pork and place fat side down in the insert of an oven proof slow cooker insert. Roast pork for an hour. Transfer insert to slow cooker base. Add apple juice, water, Worcestershire sauce and liquid smoke. Cook covered for 6-7 hours, turning a couple of times. Rough chop. Strain liquids. Put pork and 3/4 cup of liquids in a bowl and toss. Serve on buns topped with good coslaw, or refrigerate until ready to use.
Recipe: Rhubarb Applesauce
Here's the formula,
2 parts apples, peeled, cored and rough chopped in 1/2 inch chunks
1 part rhubarb, chopped in 1/2 inch slices
sugar~ start with 1/4 cup and taste to see if you need more. The bigger the batch the more sugar you will need
a pinch of cinnamon (I often omit this)
a pinch of nutmeg (I often omit this)
Put apples with a splash of water in a saucepan. Bring to a simmer and cook for 5-10 minutes until they soften. Add the rest of the ingredients and cook for 10-15 minutes until rhubarb is soft and falls apart and apples are broken down.
You can eat it hot and chunky. Mash it, mill it or pulse it in the food processor and serve cold. YUMMY!
Recipe: Mimi Mac And Cheese Cups
Martha Stewart's recipes are consistantly delicious! I'll serve these cups in little white ramekins. Click HERE for this classic!
Recipe: StoneGable Slow Cooker Baked Beans I throw all sorts of good, smokey, meaty, sweet ingredients together and let them cook in my slow cooker for hours.
Click HERE to get the recipe for this picnic classic!
Recipe: Homemade Ice Cream Sandwiches
Look for this on an upcoming post this summer!
Sunday: Father's Day
Bobby and Chris will golf all afternoon after church and I'll recover from the picnic! When the boys come home, we will have lots of leftovers and golf stories!
Your're here to be light, bringing out all the God-colors in the world. God is not a secret to be kept. We're going public with this, as a city on a hill. If I make you a light-bearer, you don't think I'm going to hide you under a bucket, do you? I'm putting you on a lampstand. Now that I've put you there on a hilltop, on a lightstand- SHINE!
Keep open house: be generous with your lives. By opening up to others, you'll prompt people to open up with God, this generous Father in heaven.
Asparagus Tart is a savory delight. The crisp crunch of the puffed pastry gives way to the soft melty cheese and the fresh taste of lightly salted asparagus! Do I have your interest yet? Well, I will when you see just how easy it is to make this impressive and oh, so delicious tart!
This is such a versatile recipe. The puffed pastry could be the base for many cheeses, or even flavored cream cheese, and other vegetable combinations. I just roasted tomatoes and I am using them in a tart with ricotta and Parmesan cheese, artichokes, roasted red peppers and prosciutto. YUMMY!
Try the asparagus tart then use your imagination to make many wonderful combinations!
Asparagus Gruyere Tart
1 package of puffed pastry
2 cups Gruyere cheese
1/2 cups Parmesan cheese
2 leeks, whites and light green parts
1 TBS butter
1 1/2 pounds medium asparagus
2 TBS olive oil, divided
salt and pepper
Roll out pastry to fit into a rectangle tart pan or free form pastry on a large baking sheet. Put pastry in the tart pan and fit it up the edges. Using a sharp knife score the edges around the pan. Dock the bottom of the pastry with a fork liberally. Refrigerate for 30 minutes.
Preheat oven to 400 degrees.
Meanwhile, slice leek white and light green parts in two lengthwise. Cut into 1/4 inch slices. Put leeks into a large bowl of water and swoosh around to remove any dirt. Remove to a paper towel and pat dry.
Heat 1 TBS oil and butter in a large pan over medium heat. Add leek and cook for 20 minutes until soft and slightly golden. Take off heat and reserve.
Put puffed pastry in oven and cook for 15 minutes.
Meanwhile, trim asparagus to fit in the tart pan.
Remove tart pan from oven and add cheeses.
Top cheese with leeks and asparagus. Line up the asparagus across the tart. Brush with remaining oil and salt and pepper.
Local strawberries are at their peak! Red, juicy and so very scrumptious... they have inspired this luncheon table.
My strawberry dishes only come out this time of year to pay homage to the beautiful strawberry.
Pinky, from Designs By Pinky and two other darling ladies are joining me in a strawberry inspired luncheon.
Each place was set with strawberry dinnerware and a big strawberry bowl. A sparkly little Old World Ornament strawberry is a take home gift for each guest! I hope ever time they see it they will remember our fun luncheon!
I would usually spread out a white tablecloth for this tablescape, but this is the first gathering at my new farmhouse kitchen table so I left it bare. Green placemats (HomeGoods) with a white embroidered design anchor each setting. The embroidered design reminds me of strawberry flowers.
What would strawberries be with bees? Napoleon Bee flatware (Horchow) supports the strawberry theme!
Simple red woven napkins with bright green napkin rings continue the strawberry color scheme. Who said red and green were only for Christmas? Don't they look delicious together?
Red goblets (Williamsburg Charter House) wait for water and beautiful French Countryside goblets by Mikasa will hold StoneGalble iced tea. The very kind people at Mikasa were nice enough to send me these gorgeous goblets. They are my new favorite glasses!!!!
The centerpiece is a trio of chippy green vases (Candle Barn, Intercourse Pa) spilling over with fragrant white sweetheart roses and astilbe. The center vase rests on a wrought iron pedestal to give the arrangement some height.
A little strawberry sugar bowl and creamer match the dinnnerware.
Coffee is served in white mugs (HomeGoods). There is something so attractive about the shape and handle of these large mugs. Priced very reasonably they are a true bargain!
Dessert plates, forks and napkins are set out on a white pedestal. I love putting these elements on my table! They are like a promise of sweet things to come!
It's time to light the candles (Olde Millhouse Shop) and pour the drinks...
My friends are on there way!
Cream Of Wild Mushroom Soup
Strawberries with Garden Greens, Toasted Pecans, Bleu In A Strawberry Champagne Vinaigrette
(see post tomorrow for recipe, photo and how-to's)