Menu Nov 30- Dec 4, 2009

Menu Nov 30- Dec 4, 2009

The Thanksgiving leftovers are gone- we ate some and I sent most of them home with family.  I am in the "transition" mode. Taking down Fall decorations and donning the house for Christmas.  I am not good at decorating for Christmas before Thanksgiving.  I call that "cross-holidation".  I guess it is because I usually host Thanksgiving and I want to give this beautiful and special holiday its due!

I am also getting ready for a Cookie Exchange- well... actually 2. One at the Church where I am speaking and one at my home on Sunday! And as it would happen, I am having 5 rugs cleaned on Monday, speaking on Tuesday and the tree I just put up is having a lighting problem! I just baked 9 dozen gingerbread men ( my house smells like Christmas!) and they are covering every surface in my kitchen! I haven't nailed down my "lite fare" menu for Sunday's Cookie Exchange.  I am going to be visiting many blogs to get ideas!  I have about another 100 things on my plate, not complaining, so this week will be busy and productive. No time to cook a large roast or make a plum pudding... who would do that, anyway?

The menu this week is quick and easy! I will make extra soup and crab cakes to freeze for another dinner.  Have a great week!

Monday:

Mixed Greens with toasted Hazlenuts, Apple and Pomagranate Seeds in a Citrus Dressing
Crab Cakes with Tartar Sauce
Leftover Potato Pancakes

Recipe: Crab Cakes
1 lb lump crab meat
2 slices of fresh white bread, torn in pieces
2 TBS mayonaise
1 tsp mustard
2 tsp lemon juice
1 tsp worchestershire 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 cartlidge.  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.

Recipe: Tartar Sauce
1/2 cup mayonaise
Juice of 1/2  lemon
1/2 tsp cream of tartar
3 TBS rellish
1/2 tsp grated onion (optional, I don't always use onion)

Combine all ingredients and serve with Crab Cakes.  Refrigerate leftover tartar sauce.

Tuesday:
Panzanella Salad
Chicken Picata With Spaghetti

Recipe: Chicken Picata
4 Split Chicken Breasts. boneless and skinless
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
5 TBS butter
5TBS olive oil
1 cup good white wine
Juice of 3 lemons
1/4 cup brined capers
3 TBS parsley

Pound chicken breast very thin between plastic wrap.  In a shallow dish add flour and salt and pepper. mix well.  Dredge chicken in flour.

In a large skillet, heat 3 TBS butter and 3TBS olive oil.  When hot add 2 chicken breasts and cook until browned, about 3 minutes.  Turn and brown other side about 3 minutes.  When cooked transfer to a plate and keep warm.

Add  1TBS butter and olive oil and cook the rest of the chicken.  Transfer to plate.

Turn off heat. Add lemon juice, wine and capers to the pan. Turn on heat to medium and scrape brown bits.  When liquid starts to simmer add chicken back to pan and cook gently for  about 5 minutes.  Add last TBS butter to pan and melt. Add parsley.  Serve over thin spaghetti.

Wednesday: Slow Cooker Meal
Southwest Wedge Salad
Beef Enchillada Casserole
Refried Beans

Recipe: Beef Enchilada Casserole
1 1/2 lbs ground beef
taco seasoning packet
8 large tortillas
1 large jar salsa
2 1/2 cups shredded cheddar cheese

Brown ground beef in a skillet and follow directions on taco packet to make taco beef.

Put 2 tortillas in the bottom of a slow cooker.  Spread 1/3 ground beef mixture over tortilla. Add 1/3 jar of salsa over beef, and then 1/3 cheese over salsa.  Tear 3 tortillas into strips and put over cheese.  Using the next 1/3 of the above ingredients, start with the beef, add the salsa and then cheese.  Repeat.

Cook on low for 3-4 hours. Serve with refried bean.

Thursday:
Oven Roasted Garlic Pork Tenderloin
Baked Potato
Roasted Aspargus with Shaved Cheddar Cheese

Recipe: Oven Roasted Garlic Pork Tenderloin
2 pork tenderloins
6 cloves garlic
2 TBS olive oil
1 1/2 tsp salt
1/2 tsp pepper

Dry off tenderloins with paper towl. Put tenderloins in a roasting pan.
Press garlic over tenderloins.  Add oil, salt and pepper and rub tenderloins.  Cover with plastic wrap and let marinate in refrigerator 2 hours or as long as overnight.

Take tenderloin out of refrigerator and let come to room temp for about 30 minutes.
Heat oven 450 degrees.  Remove plastic wrap and put tenderloin in oven. Cook for 25-30 minutes. Remove from oven and rest for 10 minutes.  Cut on a slight diagonal.

Friday:
Salmon Pinwheels with Lobster Stuffing (from Seafood dept. at grocer's)
Sauteed Rice
Spinach with Garlic Oil

Recipe: Sauteed Rice
This is my grandmother's recipe- a real family favorite.  She said "sot-eeeeed" rice.
1 cup long grained rice
2 cups chicken stock
1 onion, peeled and diced
1 stalk of celery, diced
3 TBS veggie oil
3 TBS fresh parsley

In a large skillet, add 1 TBS oil and heat over meduim heat.  Add onions and celery and cook until soft and transulucent.  Add 2 TBS oil and rice.  Sautee rice for 5 minutes.  Add chicken stock and cover.  Cook until  rice is done, aprox. 20 minutes. 
Chop parsley and add to rice before serving.

Saturday:
Easy Shrimp and Crab Bisque ( from Debbie Rineer, thanks Deb!)

Parmesan Bread Sticks

Recipe: Easy Shrimp and Crab Bisque

1 can cream of celery soup
1 can cream of potato soup
1 can cream of broccoli soup
1 can cream of mushroom soup
1 stick butter
1 1/4 TBS. Old Bay seasoning
1 pint heavy cream
1 lb broken shrimp (peeled, cleaned and broken in bits)
8 oz. crab meat
Combine above and heat thoroughly. Pour in bowls. If desired add a dash of sherry or madeira wine.

Sunday: Soup Day
Cookie Exchange: Menu in Progress-

Check back later for complete menu

Enjoy!
I am participating in Menu Plan Monday, at Organize Junkie