Weekly Menu August 9~ 15, 2010
On the menu this week I have a couple of new recipes I am so excited to try! If you try one thing this week it would have to be the Mac And Cheese on Saturday's menu. This is my families very very favorite!!!!
Monday
Shoyu Chicken
Rice ( making extra for my Nani's rice pudidng)
Recipe: Shoyu Chicken
This wonderful recipe comes from one of my favorite blogs Butter Yum. The pictures alone will convince you
to make it too! I actually have a "favorites" folder labeled Butter Yum, that's how much I love her recipes, and you will too.
Tuesday
Grilled Apple Sausage With Onions And Peppers
Mushroom Risotto
Roasted Asparagus
Recipe: Mushroom Risotto ( adapted from Food And Wine)
The key to a risotto done right is the rice and the ability to continually stir!
1 oz dried porcini mushrooms
2 1/2 cups boiling water
3 cups chicken stock
1/4 cup good olive oil
2 shallots, minced
1 garlic clove, minced
1 cup aborio rice
1/2 cup dry white wine
1 TBS butter
1 TBS borsin cheese
1/2 cup grated Parmesan cheese
1/2 cup gratedLocatelli cheese
2 cups wild assorted mushrooms, sliced
1 thyme sprig
salt and pepper
Soak dried mushrooms in boiling water until softened, about 20 minutes. Drain all but 1 cup of the liquid and reserve. Remove mushrooms, rinse and chop finely.
In a saucepan heat reserved liquid. Do not put sediment in the bottom of the bowl in the saucepan. Add chicken stock and warm over low heat.
In a large saucepan or dutch oven heat 2 TBS oil. Add shallots and garlic and cook for 2 minutes. Add rice, porcini mushrooms and stir. Add wine and cook until wine has evaporated.
Add 1/4 of the stock and cook,stirring until almost evaporated. Continue adding 1/4 of the stock, STIRRING CONTINUALLY until almost evaporated and rice has the consistency of a creamy sauce, about 20 minutes.
Stir in butter, borsin, cheeses, salt and pepper and take off heat, but keep warm.
In a seperate skillet add 2 TBS oil and heat. Add mushrooms and thyme and cook on medium high heat for 10 minutes until mushrooms are browned. Remove thyme. Stir into risotto and serve.
Wednesday
Spinach Artichoke Pasta
Grilled Balsamic Chicken
Fresh Tomatoes
Recipe: Spinach Artichoke Pasta
This yummy recipe come from Get Healthy Cheap. I am still checking this new found and very interesting blog out! You might want to also.
Recipe: StoneGable's Balsamic Dressing and Marinade
This is my go-to marinade. It is good on all meats and poultry. It is fabulous drizzled over grilled vegetables.
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
2 TBS chiffonades of fresh basil
pinch of salt and pepper
Put all ingredients into a jar. Secure lid and shake vigerously.
Thursday
Pan Seared Tilapia With A Lemon White Wine Reduction
Brown Butter Wide Noodles
Matchstick Carrots In A Maple Glaze
Recipe: Pan Seared Tilapia
6 tilapia fillets
2 TBS olive oil
1/4 cup flour
1 tsp paprika
salt and pepper
1/2 cup white wine
1 TBS minced shallots
2 lemons
2 TBS capers
2 TBS butter
Heat oil in large skillet. Mix flour, paprika, salt and pepper on a large dish. Dredge fish in flour and put a couple of tilapia in the skillet. Do not crowd the pan. Cook for about 3 minutes until browned. Flip and cook the other side for about 3 more minutes until done and brown. Set aside and keep warm. Work in batches until all the tilapia is cooked.
To make the wine reduction. Remove the skillet from the heat and add wine and shallots. Return to heat and scrape up brown bits. Reduce wine be half. Squeeze the juice of 1 lemon into the pan. Heat to simmer. Add capers and turn off heat. Add butter and stir until melts. Serve drizzled over fish.
Recipe: Pa Dutch Browned Butter Noodles
Easy and comforting, these simple noodles are a delicious treat!
1 package of wide noodles
6 TBS butter
salt and pepper
cottage cheese (optional)
Make noodles according to package directions.
In a skillet heat butter just until browned, do not burn. Add drained noodles to skillet. Coat with butter. Salt and pepper. Cook for 3 minutes.
Plate and add a dollop of cottage cheese.
Friday
Bacon Stuffing PattyPan Squash
Stewed Pork Chops
Recipe: Bacon Stuffing Patty Pan Squash
I planted patty pan squash for the first time in my garden and they love it there. I have really never cooked it until now. This is a very interesting recipe and am giving it a try! Click HERE for a new and adventurous recipe.
Recipe: Stewed Pork Chops
Very easy and only a few ingredients, but so satifsying and yummy! These can be done in the oven too. Heat oven to 350 degrees. Follow directions but put all browned pork chops, cooked onions and garlic and stewed tomatoes in a baking dish. Bake for 45 minutes.
6 bone-in pork chops
2 TBS olive oil
1 large onion, chopped
1 clove garlic, pressed or finely chopped
1 large can of stewed tomatoes
salt and pepper
Heat 1TBS olive oil in skillet. Salt and pepper pork chops. In batches, brown pork chops on both sides. Set pork chops aside.
Add remaining olive oil to skillet. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 minute. Put all the pork chops back into the pan and add the large can of stewed tomatoes.
Put a lid on the pan and simmer for 30-45 minutes, until pork chops are tender.
Saturday~ Chris' Favorite's Dinner~ Before Going Back To Seminary
Grilled Salmon And Shrimp
StoneGable Mac And Cheese
Green Bean Casserole
Recipe: StoneGable (Aunt Sue's) Mac and Cheese
When the kids come home or have a big family event at StoneGable Aunt Sue's Mac and Cheese is a must!!! It usually shows up at the breakfast table the next morning too. Made first by Aunt Sue, my WONDERFUL sister-in-law, and passed to me.Click HERE for the recipe of this soon to be favorite of your families too!
Sunday~ Empty Nest Dinner
Chinese Take Out, Plus Lots Of Paper Napkins To Cry In!
I've decided to come here every week and try at least a couple different things to change things up around here. Everything you plan sounds soooo good. I've been so busy with work my meals have become very boring. I posted your company salmon recipe on Saturday with a link to your blog. Hope my readers came to check you out. I know they will be glad they did.
ReplyDeleteSounds like a delicious week, Yvonne! :)
ReplyDeleteMmmmm...I love the Balsamic Dressing and Marinade, it sounds like the perfect ingredient match and I have everything on hand.
ReplyDeleteThanks for the link love, I hope you enjoy the recipe. :)
Yvonne,
ReplyDeleteThis is a great menu plan as always! I'm going to make the balsamic dressing this morning to marinate chicken breast for tonight's grill. Thanks for all your planning. It really helps me when I plan for my shopping.
It all sounds good! I understand about the napkins! I am having trouble readjusting just because my daughter went back to teaching school last week---and she is right here in town! I know you are happy that he is there, so that helps a bit :) Have a good week. No posting for me. Computer on the blink :(
ReplyDeleteok...thats it..I am coming over to your house for dinner all week long. YUMMMMMMM! Happy Monday!
ReplyDeleteWhat a wonderful feast for my eyes-the only way I WON'T add calories..lol I went over to your Mac & cheese link. I am definitely going to try that later this week. I have tried several recipes and haven't found one I LOVED yet-although I have liked them all. This one sounds great and I'll let you know how it turns out. Need a ham...need a ham...need a ham....just a reminder to myself when I go to the grocery store. lol Diana
ReplyDeleteOh gosh, I feel the same way about the ButterYum recipes! I should probably have a folder just for them too.
ReplyDeleteI'll have to try your way with talapia. We *ahem* need to eat it around here, and it's not a favorite of the husband.
Mmmmmm...this menu plan looks so yummy! I am going to check out some of the sites you linked to also. For now, I must go eat lunch because all of a sudden, I am incredibly hungry! :)
ReplyDeleteO.k. the Empty Nest dinner breaks my heart. I'm going to be there way too soon. How good that you are serving comfort food this week.
ReplyDeleteI am interested in the balsamic dressing. I'll be trying that one.
Becky K.
I am not surprised that you are doing a photo shoot and article for a lovely-sounding magazine. Yours is one of the most beautiful, inspirational blogs out there, so it's only natural that you would do something like that. I look forward to hearing more about it.
ReplyDeleteHugs,
Patti
I am going to have to try your risotto recipe! It looks yummy! Enjoy your week with your son. Carla
ReplyDeleteThe shoyu chicken recipe sounds yummy and the picture on the web site sold me! I can't wait to try it.
ReplyDeleteI'll be having my "almost" empty nest dinner with lots of napkins next week. Daniel seems anxious to get back to school and I'm not so ready. But I am ready for him to be happy and be where he's supposed to be. But it sure has been nice to have a hungry son to cook for this summer. I'll miss his appetite!
The menu sounds great as always! Congrats on the photo shoot! Fun!
ReplyDeleteBe honest, isn't the empty nest cry a little shorter than it used to be? More like a bit of a celebration dinner? I love to have mine here, but I also am used to all that "me time" these days!
What great news about the photo shoot. You are so good at setting a beautiful table or a picnic spread. I look forward to seeing it. Menu sounds great this week.
ReplyDeleteYvonne, that is wonderful that your son is in seminary!!! Right now, I am a bit sad....make that very sad. My son is leaving Thurs. to move to FLORIDA!!! By himself. So, I will need alot of napkins too. Tomorrow my hubby and I are going to his house to spend the day with him, help pack some last things, have dinner together then say goodbye. It is hard to even write that sentence. XO, Pinky
ReplyDeleteHi Yvonne, another wonderful weekly menu with some delicious sounding recipes - as always, and presented in such a great format! You've inspired me to do the same, only I'm using my Yahoo calendar to map out my week and my menus, as well as our 'eating out' days! It's working great so far. Ciao, bella!
ReplyDeleteYour menu this week sounds really good. I'm going to try the sausage with apples this week. It sounds like a perfect blend for the taste buds. By the way- my linky is up if your interested.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteHi Yvonne - thanks for including a link to my blog. I hope you like the Shoyu Chicken. I'm sorry your son is leaving so soon, but I'm happy to hear he's going to seminary - you must be extremely pleased.
ReplyDelete:)
ButterYum
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