SG Menu Plan March 22~ March 28, 2010

Weekly Menu:

Bloggers have the best recipes! It is inspiring to see the diverse and luscious dishes posted each week. I have been a better cook because of it!  This week I am trying two new recipes from some very creative blogging cooks.  Hope you will try them too!

One perfect example of a fabulous food blog full of mouthwatering pictures, recipes galore and lots of personality is Butter Yum. Don't you just love that name? And my friend Patricia can cook! She is celebrating her 1 year Anniversary in the blogging world and is having a generous giveaway. If you don't know what a Bouchon is you'll want  to find out. And if you already know I'm sure you are not even reading the end of this sentence-

She is giving away a Williams-Sonoma Silicone Bouchon Mold! Head on over to Butter Yum and enter to win! And she has posted a wonderul recipe and tutorial. Congratulations for bringing love in the form of food to our world!

Also, My dear friend Mrs. P at Faithfulness Farm is having a 100 post giveaway. She has posted 100 posts since July giving us a wealth of interesting and creative ideas, recipes and thoughts. One lucky person will get a wonderful bunch of goodies including one of her beautiful hand embroidered tea towel. I would love to have this! Go visit Faithfulness Farm for a chance to win a lovely prize and to send a big Kudos!

MONDAY:
Shrimp and Bow Tie Pasta In Lemony Garlic Sauce
Roasted Broccoli

Recipe: Shrimp and BowTie Pasta In Lemony Garlic Sauce
1 1/2 lbs. shrimp, peeled and deveined
1 tsp. olive oil
1/4 cup fresh lemon juice
1/4 cup white wine
1 tsp capers
1 TBS. butter, melted
1 tsp worchestershire sauce
1/2 tsp lemon pepper
2-3 TBS. fresh chopped parsley

Make bow tie pasta.
Preheat oven 425 degrees. Arrange shrimp in a 9 x 13 baking dish. Mix the rest of the ingredients, except parsley. Pour over shrimp. Bake for 10 minutes. Put shrimp and juice over bow tie pasta. Sprinkle with fresh parsley.

TUESDAY:
Not Just Another Chicken Casserole
Roasted Aspargus with Shaved Parmesan Cheese
Sauteed Rice

Recipe: Not Just Another Chicken Casserole
Sue at I Need Mom  has a fabulous casserole for chicken. I just had to give it a try. I think this one is company worthy, too! Sue and I met about 6 months ago when I started blogging. She also started at that time too. We find so many similarities in our lives and I have so enjoyed her friendship! Thank, Sue. Click HERE for this recipe.

WEDNESDAY:
Veal Picatta Over Whole Wheat Pasta
Greek Salad

Recipe Veal Picatta
This is a favorite here at StoneGable. I make it with chicken and veal. The recipe calls for chicken, but substitute veal scallopini. Click HERE for recipe.

THURSDAY:
Chili
Rice (from Tuesday)
Mexican Explosion Salad

Recipe: Sweet and Spicy Chili
2 lbs beef stew cubes
1/2 cup flour
1 tsp salt
1/2 tsp pepper
1/2 tsp chili powder
2 TBS. vegetable oil
1 onion, chopped finely
1 green pepper, chopped finely
2 cloves garlic, pressed or finely chopped
1 can kidney beans, rinsed and drained
1 l6 oz. can fire roasted tomatoes
1/2 cup catsup
1/2 cup chili sauce
1/4 cup red wine
1 TBS chili powder
1/2 TBS ground cumin
1/2 tsp salt.
grated cheddar cheese
tortilla chips

In a rimmed plate mix flour, salt, pepper and chili powder. Dredge beef cubes in flour.
In a dutch oven, heat oil. When oil is hot, brown beef on all sides. Remove beef. Add onion and pepper and cook until vegetables are soft, about 5 minutes. Add garlic and cook for 1 minute. Return beef to the pan and add kidney beans, canned tomatoes, catsup, chili sauce, red wine, chili powder, cumin, and salt. Bring to a simmer  and partially cover pan with lid. Simmer for 1- 1 1/2 hours until beef is tender and still flavorful. Serve in bowls. Sprinkle with grated cheese and top with crushed tortilla chips.

 FRIDAY:
Grilled Balsamic Marinaded Chicken
Roasted Potatoes and Carrots In Garlic Oil

Recipe: Grilled Balsamic Marinaded Chicken
1 1/2 lbs chicken tender strips

Balsamic Marinade: This is very yummy. I love to grill vegetables and pour a little of this marinade on them!
1/2 cup olive oil
1/3 cup balsamic vinegar
juice of 1 lemon
1 TBS worchestershire sauce
2 cloves garlic
1 TBS mustard
In a meduim bowl, whisk all ingredients together. 

Put chicken in a zip lock bag and pour marinade over it. Marinade for 30 minutes to 4 hours. Grill on hot grill until done. This chicken tastes great!

SATURDAY:
La Pasta di San Guiseppe
Ceaser Salad With Anchovies (YUM!)

This recipe came to me from my friend Pattie and her sweet daughter Allie (hi, Allie!). I love this blog (and these two ladies!). It is like being a part of a big Italian family. I feel like I know members of her family as she writes vivid, beautiful stories about them and their homeland. I am making this pasta in honor of Grandpa Joe! Click HERE for this recipe.

SUNDAY:
Dinner in Savannah, Ga!!!!!! Girl's getaway!
GOING TO SAVANNAH IS LIKE FINDING THE MOTHERSHIP!!!!!!!!!!

Have a wonderful week, and if you are in Savannah I'm the one with the camera- please say HI!