Lake Food, what's that?

Here is a peak into what we eat when we are out at "the lake" with our family I just got the rundown of the menu from my aunt and it looks yummy againthis year!

Friday: Hot dogs, Baked Beans, Corn on the Cob
Saturday: Hamburgers, Corn on the Cob, Potatoes
Sunday: BBQ Chicken, Potatoes with Onions, Watermelon
Monday: Quesadillas
Tuesday: BBQ Pork, Pasta with Cream and Butter
Wednesday: Aunt Terri’s Taco Salad
Thursday: Quesadillas
Friday: Spaghetti

These dinners are ntermixed with pancake breakfasts, eggs and bacon/sausage. And lunches are typically sandwiches, some made with pizza bread. Then, we have dutch oven desserts through out the week. It is so yummy, and a great family tradition.

This Week's Menu

Oh, the heat! It is killing us. It is supposed to be over 93 degrees everyday this week. And, someone decided that homes in western Washignton didn't need A/C standard, so we don't have one. Let me tell you, a fan will only take you so far. The heat is putting a serious "crimp" in my desire to cook - ANYTHING!

Sunday - Orrechiette with Mini Chicken Meatballs, rolls
Monday - Cereal for dinner
Tuesday - Sweet and Spicy Slow-Cooker Chicken as Tacos with all the fixings
Wednesday - I'll think of something . . .
Thursday - "Meal Swap" night
Friday - Off to the lake
Saturday - Lake food, yeah!

Small Measurements Tip

Sometimes a recipe calls for you to add things in rapid succession, so you need the prepared ahead of time. But, that can be a challenge when you are measuring small amounts of liquid. Here is my solution:I use medicine cups to measure teaspoons and tablespoons of liquid. The best part is that it won't spill like a measuring sppon does if you set it down. And who doesn't have a few extra medicine cups laying around?

Pizza on the Grill

Last night, we tried out a recipe from Pizza on the Grill. My husband chose "Grilled Pineapple and Pancetta" pizza. I thought it was really good. By the time I got around to taking a picture, this was all that remained of it. We will definitely be using this combination again.

{Grilled Pineapple and Pancetta Pizza}

modified by me

4 oz pancetta, sliced 1/4" thicked, or slab bacon, diced

1 can pineapple rings, drained

1 Tbsp vegetable oil

sprinkle of sugar

3 green onions, roots trimmed

sprinkle kosher salt

1 ball pizza dough (I used Trader Joe's ready-made pizza dough)

1/2 C Onion Marmalade

6 oz Camemebert cheese, sliced

Cook the pancetta in a small skillet over med-high heat until crispy, and drain on a paper towel.

Brush the pineapple rings and green onions with oil. Sprinkle the pineapple rings with sugar and the green onions with salt. Place directly over the heat on the grill. Grill 3-5 minutes per side, until the pineapple is well marked and the onion are limp and charred in spots. Chop the scallions.

Roll out the pizza dough, drizzle each side with oil and place on the grill. [The book recommends and indirect heat cooking method. I found that my grill worked best with both burners set to low.] Close the lid, wait 3 minutes without peeking. Check the crust, if necessary, continue cooking for a few minutes, until the crust is well-marked and nicely browned. Remove the crust to a rimless baking sheet, cooked side up.

Spred the entire crust with onion marmalade. Top with cheese. Arrange pineapple, and sprinkle with pancetta and green onions.

Finish grilling, with the lide closed, about 7-10 minutes until the cheese is melted.

{Onion Marmalade} makes 1 Cup

2 Tbsp olive oil

1 Tbsp unsalted butter

3 large yellow onions, thinly sliced and rings separated

1 tsp kosher salt

Heat the oil and butter in a saucepan pan over medium heat. When the butter bubbles, add the onions and salt. Cook, covered, for 20 minutes, stirring occassionally. Remove cover and cook until the onions are golden in color, about 20 more minutes.

I work so hard and, then . . .

I open my fridge and see this. What? You can't see it? Try again. Okay, okay. Let's take a closer look. That's right, jam jars that look like this.

Between the fresh rolls that my mother-in-law made when she visited and sheer love of strawberry jam, our little family (primarily the dh and the "big boy") is consuming 1 1/2 pints of jam/week. That is a lot!

At least, the freezer one looked like this. But, alas, the big boy knows where the extra jam is. Today at lunch I explained that he and Daddy had finished off the strawberry jam that was in the fridge for breakfast. He said, and I quote, "Maybe, you should just get some raspberries and make some more."

This Week's Menu

Sunday - BBQ with my family and cousins - Hotdogs/Hamburgers, Fruit, and Salad
Monday - Tortellini Au Gratin, bread, peas
Tuesday - Ginger-Peanut Chicken Salad Wraps
Wednesday - Grilled Pineapple and Pancetta Pizza, onion rings
Thrusday - "Meal Swap" night
Friday - leftovers
Saturday - hopefully, cooking "yumminess" with my sister

This week's sweet treat: Peanut Butter Pretzel Bites

Shiree's Summer Salsa

Once upon a time, I did not like tomatoes. I know, crazy! This is the recipe that changed my mind. I was a freshman in college and had a women's group supervisor who was a cateror. She would bring food to all of our meetings. And, I fell in love, not just with this recipe but with tomatoes. {Shiree Thurston's Summer Salsa}
1 pkt dry Italian dressing mix
2-3 tomatoes
1-2 avocados
1 can black-eyed peas
1 can corn
2 Tbsp fresh cilantro, chopped

Make the Italian dressing according to packet instructions. Seed and chop the tomatoes. Chop the avocado. Drain the peas and corn, and rinse. Mix together tomatoes, avocado, peas, corn and cilantro. Toss gently to combine. Pour Italian dressing over the top, and toss to coat. The amount of dressing really depends on how "wet" you would like your salsa. Be careful not to mix too much or the avocado will start to get smashed.

This Week's Menu

Did you notice the title change? No. That's okay. I am always wanting to post more recipes on this little blog of mine but, often, my dinner inspiration comes from someone else. So, here is what I am working on for meals in general this week.

Sunday - BBQ Chicken Salad, baguette with smashed avocado, zucchini (from MY garden - okay, more like my hiusband's garden)
Monday - Toasted Orzo with Parmesan and Peas (for lunch), and birthday party or dinner
Tuesday - leftovers
Wednesday - Amber's Turkey Enchiladas, zucchini
Thursday - Baked Tortellini Au Gratin, green vegetable, salad
Friday - "Meal Swap" night
Saturday - date night

Blue Cheese Chicken Salad Wrap

My friend made this for us last week when my husband was working late. Super yummy! No real measurements, but you'll get the point.

{Blue Cheese Chicken Salad}
1 rotisserie chicken
mayonnaise
craisins
blue cheese
green onion

Pull the chicken off the bones and chop to bite-size. Add enough mayo to just wet your chicken. Toss in craisins, blue heese, and 1 chopped green onion. Stir to combine. Fabulous served in tortillas as a wrap, or on toasted bread.

This Week's Dinner Menu

My mother-in-law and sister-in-law are here visiting us for a week. Then, we are headed out on a "girls' trip" this weekend, so the hubby and boys will be on their own.

Sunday - Sweet Pork Burritos or Salads, cilantro rice, corn, black beans
Monday - "Pizza on the Grill" (Checked the book out from the library, all I have to say is - YUM!)
Tuesday - Asian Spinach Salad, rolls, mac n' cheese on the side for the "tinies"
Wednesday - Giada's Lasagna Rolls, green salad, rolls, zucchini
Thursday - Thai food night
Friday - Leftovers
Saturday - Leftovers, or the hubby's creation

Fourth of July

Here is our menu for
"The Fourth with Friends"

Smoked Baby-back Pork Ribs
BBQ Chicken
Potato Salad
Corn on the Cobb
Summer Salsa with Tortilla Chips
Creamy Raspberry-Chipotle Dip with Crackers
Tri-Colore Salad (We need something green!)
Chocolate Cream Pie
Traditional Flag Cake