Monday, May 24, 2010

This Week's Dinner Menu

Sunday - Dad's Birthday Enchiladas (for his birthday), Tri Colore Orzo, roasted vegetables, salad, strawberry pie
Monday - Taco Salad and quesadillas
Tuesday - "Meal Swap" night
Wednesday - Savory Chicken Pillows, salad
Thursday - headed out on vacation . . .

Sunday, May 16, 2010

This Week's Dinner Menu

Sunday - Grilled Salmon and Chicken, Roasted Asparagus, Salad, and Lemon-Mint Cake with Lemon Syrup
Monday - Taco Night
Tuesday - Canary Lentil Soup, bread
Wednesday - Lettuce Wraps (recipe from a friend, or maybe this one)
Thursday - Amber's Turkey Enchiladas
Friday - Going Out
Saturday - Pizza & Movie Night

For lunch this week, Israeli Couscous with Apples, Cranberries and Herbs.

Friday, May 14, 2010

Stuffed Pizza Rolls - Our Way

It's Friday Night and that means it is Pizza Night at our house. So, I thought I would share a new twist on pizza! Inspired by the idea found on Our Best Bites, I set out to make this one for my family.

My kids like the tiny little bites and the dipping. I discovered that I do like Canadian Bacon Pizza, who knew?{Stuffed Pizza Rolls}
1 batch of pizza dough (or 1/2 if you only want one pan)
pizza toppings of choice (pepperoni, ham & pineapple, chicken and bacon)
mozzarella cheese
olive oil cooking spray
parmesan cheese
italian seasoning
marinara sauce for dipping

Roll pizza dough out into a large rectangle, about 12" x 8". Cut the dough into 24 squares, about 2" x 2" each. Place pizza topping of choice and some mozzarella onto every spuare. Gather up the edges and seal it shut. Spray a 9" cake pan or pie plate, and place rolls in it as you go. When all of the dough is finished, spray the tops with cooking spray. Sprinkle with parmesan cheese and italian seasoning (unless, of course, you children avoid anything green in color).

Bake in a 400 degree oven for 15-20 minutes. Serve warm with marinara sauce to dip in.
*Freezer Instructions: Prepare rolls to the point of baking. Freeze in a foil cake pan covered with plastic wrap and, then, foil. Thaw, in the refrigerator, or bake an additional 15 minutes straight from the freezer.*

Thursday, May 13, 2010

Pasta with Peas & Pancetta

I attended a cooking class on Springtime Risotto, and the teacher mentioned a pasta with peas and pancetta, similar to a risotto we made in the class. It sounded so good, I had to find a way to make it. So, after searching the web for ideas, I decided just to go for it.{Pasta with Peas & Pancetta}
1 lb shell-shaped pasta (medium shells, orrechiette)
1 lb frozen peas
1/2 Tbsp olive oil
3 oz. pancetta, diced
2 shallots, chopped
1/4 C chicken broth, or white wine
1/2 Tbsp butter
grated parmesan cheese

Bring a large pot of water to a boil, and salt liberally. Add pasta and cook per directions, adding the peas for the last 3 minutes. (You may need an extra minute or so, because the cold peas will slow the cooking a little.) In a large skillet, heat the olive oil. Cook the pancetta until crisp. Add shallots and cook until tender, about 2 minutes. Deglaze the pan with your chicken broth. Reserve 1 C of the past water, and drain pasta. Toss butter, pasta and peas into the skillet. Stir to combine. Add some parmesan cheese and some of your pasta water, to make a slightly creamy sauce. Serve warm, top each serving with a sprinkle of parmesan cheese.

Wednesday, May 12, 2010

Polenta & Portabellos

{Portabello Mushrooms over Cheesy Polenta}
based on this recipe
1/4 C polenta
1 C chicken broth
1 oz shredded monteray jack cheese
1 portabello mushroom cap, cubed
1 tsp olive oil
2 Tbsp chopped shallot
pinch of thyme
salt and pepper

Bring chicken stock to a boil, and stir in polenta. When polenta is finished cooking stir in shredded cheese.
Saute portabello in olive oil and thyme. Add shallots for last 2 minutes of cooking. Season with salt and pepper. Serve over warm polenta.

serves 1

Monday, May 10, 2010

Salted Caramel Ice Cream

I found this recipe online and sent it to my sister as an idea for dessert on Mother's Day. She and my dad made it up for us, and it was delicious!{Salted Caramel Ice Cream}
original recipe here
3 1/2 cups 2% reduced-fat milk
3 large egg yolks
1 1/4 cups packed brown sugar
1/4 cup heavy cream
1 tablespoon butter
1/2 teaspoon sea salt
1/2 teaspoon flake salt

Place milk in a medium saucepan over medium-high heat. Heat to 180° or until tiny bubbles form around edge of pan (do not boil). Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.

Combine sugar, cream, and butter in a large saucepan over medium heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160°. Place pan in a large ice-filled bowl until completely cooled, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm. Scoop about 1/2 cup ice cream into each of 10 dishes; sprinkle evenly with flake salt.

This Week's Dinner Menu

Last night, my sister and dad made us a delicious Mother's Day dinner. And, so, I was not even thinking about food for this week. But, alas, I must plan again.

Sunday - Grilled Flank Steak with Salsa Cruda, Potato and Asparagus Gratin, Grilled Peach and Arugula Salad, Homemade Rolls, Salted Caramel Ice Cream, Frozen Banana Ice Cream Sandwiches
Monday - Taco Night
Tuesday - "Meal Swap" Night
Wednesday - Chipotle Chicken Taco Salad, tortillas (probably quesadillas for the kids)
Thursday - Pasta with Peas & Pancetta, salad, rolls, fruit
Friday - Homemade Pizza (maybe on the grill, or maybe this one)
Saturday - Canary Lentil Soup, baguette, salad

For me, for lunch. For the bananas rotting on the counter.

Monday, May 3, 2010

Breakfast in Bed

Just in case, those in charge of your breakfast this Sunday need a little help. Here are some ideas for a Mother's Day breakfast. They are either fast or can be made the night ahead with instructions for morning preparation. Hey, whatever works right?
Sunday Morning Sweet Bread
Martha's Dutch Babies
serve sprinkled with sugar and a squeeze of fresh lemon juice

Sleep in Omelet

Spaghetti Squash with Spinach, Feta, and White Beans

Just so you know this was amazing! I loved the spinach and beans. In fact, I would probably eat that as a side dish on it's own.You can find the full recipe here.

Sunday, May 2, 2010

This Week's Dinner Menu

Sunday - Sole, Aspargus Risotto, salad, spaghetti squash
Monday - BBQ Chicken Braid, spinach salad, fruit
Tuesday - Tuxedo Salad (and chicken nuggets for the kids)
Wednesday - Cinco de Mayo Dinner
Thursday - Risotto with Pancetta and Peas
Friday - Homemade Pizza and Movie night
Sautrday - leftovers, or whatever we didn't get to.

This week we have snacks for Preschool, and the letter is Vv! I am thinking something vanilla, veggies with dips, and valentine cookies to top off the week.


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