SG Weekly Menu

Weekly Menu March 1-7. 2010

I'm back! Did anyone miss me? Well, I certainly missed you! And blogging, too! I returned at midnight last night from cruising the Carribean for 8 days. I still feel like I am on the rolling ocean and have a terrible case of jet lag, but I couldn't wait to get to my computer and post this weeks menu.

I hope you will indulge me-  instead of the usual food mosaic, I couldn't help but share a little of the islands with you. So beautiful and simple. I loved the culture, the breathtaking panoramic views and especially the gracious people. Here is a warm hello and thank you to Katrina, Joan Marie, Nelson, Laverne and all the people who took care of Bobby and me while we were sailing with you!

No time this week to ease back into the snow and hustle and bustle of life.  This is a busy week. I have a speaking engagement on Tuesday, deadlines are creeping up on me, my Thursday bible study (joy!) and my son and his roommates coming home  for an extended weekend (and they are HUNGRY). Additionally, I am going to Blogging Boot Camp in Baltimore on Saturday. Are any of you going to be there? I am looking so forward to meeting you in person! If you are interested go to The SITS girls to find out more.

Even though I had a marvelous time discovering new places and people in the sun- to quote a wise young lady with ruby slippers-"There's no place like home!"

Monday:
Stuffed Potatoes
Field Greens with Pears, Pecans and Poppyseed Dressing

Recipe: Stuffed Baked Potatoes
Large baking potatoes
Toppings:
butter
sour cream
grated cheddar cheese
broccoli
crumbled bacon

Preheat oven 350 degrees. Scrub skin of potato, and pat dry. Rub with olive oil. Prick potato with fork 5 times. Put on a baking sheet and bake for 1- 1 1/2 hours until fork tender.

Split and add toppings. Serve piping hot.

Tuesday:
Broiled Sea Bass with Citrus Wine Reduction
Home Fries
Sauteed Spinach Splashed with White Wine Vinegar

Recipe: Pan Seared Sea Bass wth Citrus Wine Reduction
1 -1/2 lbs. sea bass
Salt and pepper
1-2 TBS Olive oil
1 lemon slice thinly
1 orange sliced thinly
½ cup white wine
Juice of 1 lemon
Juice of 1 orange
3 TBS chopped parsley

Preheat oven to 350 degrees
Line baking sheet with ½ the oranges and lemons. Set aside.
In a large skillet, heat olive oil. Salt and pepper sea bass. When oil is hot, sear sea bass on both sides, about 2-3 minutes on each side. Remove bass to citrus lined baking sheet and bake for 10 minutes.
In the skillet add wine and juices. Let gently simmer until it reduces by half. Remove bass from oven and plate. Pour citrus wine reduction over fish. Sprinkle with parsley. Serve immediately.

Wednesday:
Spaghetti Pomodoro
Cesar Salad

Recipe: SG Spaghetti Pomodoro
1 lb. very thin pasta
1 lb cherry tomatoes
4 anchovie fillets
2 cloves garlic, crushed
8 slices thinly sliced prosciutto
6 TBS good olive oil
grated parmesan cheese
In a large skillet cook shredded prosciutto, until crisp. Remove from pan and set aside.

Make spaghetti according to directions in a large pot. Drain spaghetti. Set aside. When water is coming to a boil, heat 2 TBS olive oil in large skillet. Add anchovie fillets and smash. They will all but dissolve into the oil, infusing it with a delightful salty flavor. DO NOT SKIP THIS STEP! EVEN IF YOU THINK YOU DO NOT LIKE ANCHOVIES. YOU WILL NOT REALLY TASTE THEM.
Wash cherry tomatoes, pat dry and put in skillet. Cook until tomatoes burst. Stir to break apart. Add garlic and cook for 2-3 minutes.
When tomato sauce is ready add pasta to the pan. Mix to incorporate. Plate and top with grated parmesan and prosciutto.

Thursday:
Grilled Cornish Game Hens
Sauteed Rice
Endive Stuffed with Bleu Cheese and Toasted Walnuts with Balsamic Reduction

Recipe: Endive Stuffed With Bleu Cheese and Toasted Walnuts With Balsamic Reduction
2 heads of Endive, core removed and washed
1/3 cup crumbled bleu cheese
½ cup walnuts
1/3 cup balsamic vinegar

Core, wash and dry individual leaves. Put them on a large platter or parchment lined baking sheet.
Heat a large dry skillet, add walnuts and toast. Watch these carefully, they burn quickly. When toasted, remove to a paper towel.
In a small saucepan, heat balsamic vinegar until it simmers. Simmer gently until it reduces to 3 TBS.
To Assemble: Endive should look like little boats. In each crumble a little bleu cheese, walnuts and drizzle a small amount of balsamic reduction over it. Continue with each leaf until you run out of fillings.
Serve.

Friday: Slow Cooker Day
Chuck Roast Beef Open Faced Sandwiches
Steak Fries
Homemade Coleslaw

Recipe: Chuck Roast Beef Open Faced Sandwiches
3 lbs chuck roast
1 pkg instant dry onion soup mix
1 can double strength beef broth, divided
3TBS. flour
Crusty French rolls
Brown chuck roast over medium high heat, until all sides of meat are browned.
Put chuck roast, onion soup mix and ½ can of beef broth in slow cooker and cook for 7-10 hours on LOW.
When chuck roast is falling apart, take out of slow cooker and let rest tented with aluminum foil on cutting board.
Make a slurry- mix flour and half can of chicken broth in a jar and shake well. If it is too thick add water. Pour into chuck roast juices. Whisk vigorously until flour is incorporated into the juice. Let thicken for 30 minutes on HIGH
Meanwhile, shred chuck roast.
When gravy is thickened add shredded chuck roast and warm. Serve on crusty rolls.
For a French Dip- Do not make a slurry and gravy. Add the whole can of beef broth when cooking the chuck roast. When chuck roast is done and shredded serve in a roll and serve the au jus in a little ramekin on the side.

Recipe: Homemade Coslaw
See Tuesday's Menu for http://stonegable.blogspot.com/2009/12/menu-december-7-13-2009.html.

Saturday:
Out to dinner- Blogging Boot Camp, Baltimore MD

Sunday: Family Dinner
Stuffed Pork Loin with Pan Juices
Potatoes Au Gratin
Green Bean Casserole
Homemade Applesauce
Woopie Pies

Recipe: Stuffed Pork Loin
Recipe from Emeril. Our family loves stuffed pork loin. I'll make this recipe minus the rasins.

Recipe: Homemade Applesauce
See Wednesday's menu for http://stonegable.blogspot.com/2009/12/menu-december-7-13-2009.html.

Bon Appetit!
I am joining Organizing Junkie for Menu Monday.

Sunday Scripture

Sunday Scripture:

                                                                                                                   Volcano Crater, Israel

Bless the Lord, O my soul;

And all that is within me, bless His holy name.

Easy Fruit Flan

SG ~WOW Factor~ Dessert Series:

Because I am not a baker at heart, I am always on a quest for easy to prepare desserts with that WOW factor... great taste and stunningly good looks and of course easy to make. Over the next couple of months I will be posting a series of WOW factor desserts. The first is a very easy and very versitile fruit flan.

This flan is a real master of disguise! Tonight it was served as a mixed berry fruit flan, but next week it could be a rich chocolate cherrry cordial flan.

My favorite kind of recipes are those that are more like formulas than recipes with writen-in-stone directions and ingredients.

Unsing this flan recipe, with a quick change of the cake or sauce or filling or whipped cream flavor you can have a new and exciting flan. You are only limited by your imagination!

The secret to this recipe is the pan. A fluted flan pan is necessary. It molds a rim that is easy to fill with all kinds of delicious goodies.

Recipe:

1 boxed cake mix- kind with pudding in the mix, brownie mix, pound cake

Spreadable jelly, jam, sauce, pie filling, or topping such as chocolate, butterscothch peanut butter etc.

Berries, shaved chocolate, fruit etc.

Whipped cream or cool whip

Whipped Cream:

2 cups heavy cream, cold

1/2 tsp vanilla

2 TBS sugar

In a chilled bowl whip heavy cream with mixer on high until soft peaks form. Add vanilla. Gradually add sugar. Whip until stiff peaks form.

Preheat oven according to directions on cake box. Spray flan pan liberally with cooking spray. Make cake according to box directions.

Pour 1/2 cake batter in flan pan and bake according to box directions.

When baked, remove from oven and let sit for 10 minutes. Turn out on a wire rack. Cool.

Using the rest of the batter, cook second flan. Cool. Freeze to use another time. Use when you need a fast dessert for company or a spontaneous family celebration.

When completely cooled, spread well with sauce. I used Homemade Raspberry Sauce. Click HERE for recipe.

Add berries.

Top with homemade whipped cream.

Yummy!

For my next flan I'm thinking a lemon pound cake with lemon curd filling topped with blueberries and light meringue.... or a chocolate fudge, no, brownie cake with a peanut butter/cream cheese filling and chocolate chips with mocha whipped cream....

I am participating in Foodie Friday at Designs By Gollum. http://designsbygollum.blogspot.com/2010/02/foodie-fridays-1st-anniversary-party.html

SG Menu Plan Feb 15-21, 2010

SG Menu:

Snow is, AGAIN, on the way! So this week's menu is filled with warm and cozy comfort food that is sure to be filling. Because of the stick-to-your-ribs recipes this week, I also added 2 favorite fish dishes. Scallops in a Caper Wine Reduction (heaven!) and Salmon Pinwheels Stuffed with Lobster (from grocer's).  Although the snow is going to swirl, Bobby is breaking out the grill. I miss a good grilled flank steak. So I am indulging my hankering and asking my hubby to put on his snow boots to grill!

If you try 1 thing this week it should be the marinade for the steak. This recipe is a staple in my kitchen. I use it on all meats- beef, chicken, pork. It is also wonderful to use as a dressing for roasted veggies. And don't forget to make it as a salad dressing. So yummy!

Monday:
White Chili
Cooked Rice
Coslaw

Recipe: White Chili
This delicious recipe is from my friend at Butter Yum. Rich and filling and perfect for a winter day.

Tuesday:
Grilled Marinated Flank Steak
Scallopped Potatoes
Wedge Salad

Recipe: Grilled Marinated Flank Steak
This is my go-to marinade for just about everything- meat, veggies, fleshy fish.  I also love it as a salad dressing. Make sure to try this one!

Marinade:
2/3 cup olive oil
1/4 cup balsamic vinegar
2 garlic cloves, pressed or chopped finely
2 tsp mustard
juice of 1 lemon
1 TBS Worchestershire sauce
pinch of salt and pepper

Whisk all ingredients together in a bowl. Put in a ziplock bag. Add 2-3 lb flank steak.  Marinade for at least 2 hours, or up to 10.  Heat grill pan, or bar-b-que grill till hot. Grill steak until medium rare. Take steak plate off grill and plate. Let steak rest for 10 minutes. Cut across the grain and serve.

Wednesday:
Broiled Scallops in Caper and Wine Reduction
Spinach Fettucini With Light Garlic Parmesan Cream Sauce
Carrot Jello Mold

Recipe: Broiled Scallops...
Easy and very, very delicious. This recipe is company worthy! Click HERE  for recipe.

Thursday: SlowCooker Day
Slow Cooker Roasted Whole Chicken
Mashed Potatoes
Broccoli Strata

Recipe: Broccoli Stata
1/4 tsp mustard
1/2 cup fresh broccoli, steamed and cooled
1/2 tsp paprika
1/3 cup french fried onions
3 cups milk
2 eggs
1 1/2 cup sharp cheddar cheese
1 bag frest bread cubes, or 12 slices white bread cubed

Spray 9 x 13 baking dish with cooking spray. Layer bread broccoli, french fried onions and cheese.
In a bowl mix milk, eggs paprika and mustard.Whisk well. Pour milk over content in baking dish and cover with plastic wrap.  Refrigerate 4 hours or overnight.
Preheat oven 325 degrees. Cook strata for 50-60 minutes. Take out when fluffy and not runny. Let sit for 10 minutes.

Friday:
Lobster and Salmon Pinwheels
Shrimp Fried Rice
Arugula Salad with Pine Nuts, Parmesan in a Lemon Vinaigrette

Recipe: Arugula Salad with Pine Nuts, Parmesan in a Lemon Vinaigrette

Another go-to recipe, this recipe,Tuesday's Menu for Week Of Novemeber 2. is so fresh and the lemon viniagrette a perfect accompaniment to the arugula!

Saturday:
Beer Braised Pot Roast with Mushrooms
Wide Egg Noodles
Roasted Carrots Herbed Olive Oil

Recipe: Beer Braised Pot Roast with Mushrooms
A real comfort food treat!  Beer Braised Pot Roast is sure to be a family favorite.


Sunday: Soup Day
Roasted Potato Leek Soup
Homemade Oat and Pale Ale Bread

Recipe: Roasted Potato Leek Soup
I am a fan of Ina Garten! She is one of a kind! The soup is from her Back To Basic Series.

Have a WONDERFUL week!

Raspberry Sauce

Pink Saturday:

I have been in a cooking mood lately. I blame it on the snow! We have had  two major snow storms in the last two weeks and this week we were literally snowed in. The road in front of our home was drifted shut until yesterday late afternoon. So what's a girl to do? This girl cooks!

For breakfast yesterday I made some delicious, light as air cream scones (new recipe- look for a post soon) and wanted to make something yummy to drip all over and out of them. I had frozen raspberries in my freezer so I made a lovely sweet and fruity raspberry sauce. We ate it warm on the scones, and I am using it as a filling for a dessert next week (and upcoming post). This sauce is oh, so easy to make and will turn any dessert into a culinary creation!

 Ladled into a sweet jar with a bow and a lovely sentiment, it makes a thoughtful  gift too! That is if you don't eat it first! In that case make sure to double the recipe.

Recipe:
1-10 oz. or a little bigger, bag of frozen raspberries or mixed berries
2 TBS corn starch
4 TBS sugar
1 tsp lemon juice
water
2 TBS raspberry flavored liqueur, optional

Thaw raspberries. In a saucepan add cornstarch, sugar and just enough water to cover the mixture. Stir to disolve. Add lemon juice and raspberries and any juice. Heat till just bubbling. Stir occasionally to keep from sticking to the bottom of the pan. Simmer for 5 minutes and raise heat to gentle boil. Stir until thickened, about 1 minute. Take off heat. Stir in liqueur.

Place sauce in a strainer with a bowl under it and strain out most of the seeds. I like a little bit of seeds in my sauce. Serve immediately or cool in refrigerator. Keep refrigerated.

I am joining Beverly at How Sweet the Sound for Pink Saturday. Join the fun and visit some very wonderful and talented people!

Spicy Sausage, Spinach Cheese Ravioli Lasagna

The Easiest Lasagna Ever Made!

This recipe has been adapted from one I saw in a magazine (can't remember which one). I was so intrigued by the concept that makes this lasagna. Using a minimum of ingredients and using them very smartly, this lasagna is so tasty and can be embellished to make it your own.

The most clever thing about this recipe is that frozen cheese ravioli is used in place of lasagna noodles and ricotta cheese mixture.I was a little skeptical at first, I don't like the taste of  "raw" noodles. But honestly, I could not taste even a hint of raw flavor. Go ahead, use the ravioli frozen.  Oh happy day! So much less work, absolutely all the taste.

Recipe:
1-1 1/2 lb italian turkey sausage, casing removed
1 TBS olive oil
1 box frozen spinach
1/2 cup pesto
1 jar very good pasta sauce
1 bag good mozzarella cheese
2 bags frozen cheese ravioli, again use the good kind.

In a large skillet  heat oil over medium heat. With casing removed, put turkey in pan and break up. Cook through. Set aside.

Thaw spinach in microwave. Put spinach in a smooth napped  kitchen towel and squeeze out all the liquid. Put in a small bowl. Add pesto, and stir to incorporate. Set aside.

Using a 9 x 13 inch baking dish with tall sides, layer the ingredients. Put 1/3 jar of tomato sauce in the bottom of baking dish and add 1/2 turkey. Place a layer of  frozen ravioli on top of turkey to cover. Make little rows.
Put 1/2  the spinach mixture on top of the ravioli. Sprinkle 1/3 bag of cheese. Place a layer of ravioli over the cheese and 1/3 pasta sauce over the ravioli.  Put the remainder of the sausage on top of the pasta sauce. Place another layer of ravioli. Put the remaining spinach mixture on top of the ravioli and 1/3 bag of cheese.
Put last row of ravioli on top. Cover with remaining pasta sauce and cheese.

Bake  for 1 hour. Check this. It should be steaming hot and cheese melted. I made mine in a 9 x 9 baking dish and the time might be a little diffferent.

Remove from oven and let sit for 10 minutes. Cut and serve.

Options:
There are so many interesting ways you could make this. Try all pesto, vodka sauce or alfredo sauce. How about adding pepperoni, or olives, fresh mozzarella, small meatballs etc. Diced chicken would make it very hardy. I like sliced hard boiled eggs in my lasagna. Adding broccoli instead of spinach would be another option. Recipes like this are very exciting to me. They are more a culinary formula that I can experiment with depending on my mood and what I have on hand.

This is really a wonderfully delicious and very easy lasagna. You can keep all the ingredients on hand and make it up in no time!

I am participating in Foodie Friday at Designs By Gollum. I find the best recipes, yummy  idea and nicest people there!

Orchids and Firelight

A Valentine Table For Two:

My Valentine and I are having a special dinner. I am not one for going out on a holidays- I think the food is not as good and the tempo rushed. So we are eating in front of the fire at an intimate little table for two.

The table is set with sentimentality and romace in mind. The china is my wedding china. Noritake White Nile. It has a lovely geometric band of soft color and a stylized orchid off-set in the middle of the plate. I think it is more Art Deco than Egyptian. Many of the elements of the table tonight have a special meaning for my husband and I.

The china cups have the same geometric bands and white orchid. The china has a handpainted gold rim.

The tablecloth is a white iridescent organza. It is sheer and light and translucent.

The tablecloth has a shimmery quality in candlelight.

The soft-hued  metalic damask napkins are folded to resemble  flowers. Look for a tutorial soon.

Orchids tucked here and there continue the theme.

Waterford Lizmore water and wine goblets were also wedding gifts.

The centerpiece is a silver champagne bucket, another wedding gift. It sat in my cupboard and only came out on special occasions. While on a trip to Savannah I found this fabulous way of using it all year long. By filling it with an orchid and spanish moss, it gains the center of attention in my foyer- now moved to be the star of my Valentine table. I carried an orchid on my wedding day, like my mother, as a tribute to her.

Silver accents reflect the fire and candlelight.

Crystal salt cellars, knife rests, bud vase and heart shaped dish add some sparkle.

All is ready for a romantic enening!

I am joining Susan at Between Naps on the Porch for Tablescape Thursday. Go see all the creative and beautiful tables. It will inspire you!