What's cooking? - Week of July 4

[tbb113]

Friday - 4th of July
Going to a BBQ at friends. I'm bring Mint Brownies

Saturday
Tri-tip (with some form of a dry rub)

Sunday
Rosemary Chicken & Zucchini Skewers (CL June 02)
Chicken legs (for DS2)

Monday
Vietnamese Flank Steak (WW)

Tuesday
Fast Food :( Have a meeting at 7pm, no time to cook :o

Wednesday
Hot & Spicy Asian Rubbed Chicken (CL June 00)

Thursday
Hamburgers

[pilgrim719]

Here's a long one since we revamped our old menu for this weekend:

Friday
DH: his own grilled chicken (been brined and he made his own spice rub for it)
me: grilled zucchini, portobellos, and onions in spiedie sauce
corn on the cob
Berry Chocolate Crumb Tart, BH&G 1998 Annual

Saturday
Chicken Tenders, FoodTV.com Cooking Thin
Chopped Vegetable Salad w/ Garlic Dressing, CL 5/02

Sunday
grilled pizza with "something" on top

Monday
Thai Chicken & Nectarine Salad, BH&G 1998 Annual

Tuesday
Grilled Ratatouille, Light Cooking Pasta

Wednesday
Smothered Burgers, CL 6/03
spinach

Thursday
Pad Thai, Light Cooking Pasta

Friday
Jerk Turkey Burgers, recipezaar.com
Glazed Carrots, WW Simply the Best

Saturday
Tuna Melt, CL recipe finder
broccoli

[katygirl]

Originally posted by pilgrim719
[Berry Chocolate Crumb Tart, BH&G 1998 Annual




Ohhhhhhhh, this sounds so good. Any chance you could post it! Thanks a bunch!

:) Katy

[wallycat]

I'm clueless :rolleyes:

tbb113, do you have the hot and spicy asian chicken recipe in mastercook :D :o :)

[valchemist]

* Exported from MasterCook *

Hot-and-Spicy Asian-Rubbed Chicken

Recipe By :Cooking Light Magazine. June 2000. Page: 147.
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons five-spice powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
4 skinned, boned chicken breast halves (4
ounces, each)
Cooking spray

Directions.
1. Prepare grill.

2. Combine first 5 ingredients in a large bowl. Rub chicken with spice mixture. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Yield: 4 servings (serving size: 1 chicken breast half).

[wallycat]

THANK YOU Val :)

[Lrimerman]

We aren't cooking this weekend, other than a fruit tray (and I think I will make a dip to go with it) for our supper club Sunday morning (Sunday Brunch theme). We are out and about at various relatives, etc. all weekend. DH leaves Monday for a trip again, so probably not much cooking and we leave next weekend for CA.

I would second the request for the Berry Chocolate Crumb Tart and if possible would also love the Thai Chicken and Nectarine Salad recipe.

Thanks

Lisa

[pilgrim719]

Here are the recipes :)

Berry Chocolate Crumb Tart

1 cup finely crushed chocolate graham crackers
1 Tbsp sugar
3 Tbsp butter, melted

1 8-oz pkg cream cheese, softened
1 8-oz carton vanilla yogurt
1/2 cup sliced fresh strawberries and/or raspberries
2 Tbsp all-purpose flour
2 Tbsp sugar
2 eggs

1/3 cup mini semisweet chocolate pieces
1 tsp shortening
1 1/2 cups sliced fresh strawberries
1 cup fresh raspberries

1. For crust, combine crushed graham crackers and 1 Tbsp sugar. Stir in melted butter. Spray 1 9" fluted tart pan or 9" pie plate with nonstick cooking spray. Press the crumb mixture into prepared pan or plate; set aside.
2. Meanwhile, for filling, in a blender container or food processor bowl combine cream cheese, yogurt, 1/2 cup berries, flour, 2 Tbsp sugar, and eggs. Cover and blend until smooth.
3. Pour the filling into crust. Bake in a 325 oven for 20-25 minutes or until filling appears nearly set when shaken. Cool in pan or plate on a wire rack. Cover loosely and chill at least 3 hours before serving.
4. For drizzle, in a small heavy saucepan melt the chocolate and shortening over low heat. Arrange fresh berries over chilled tart. Drizzle with chocolate mixture. Serve immediately.
Makes 8-10 servings.


Thai Chicken and Nectarine Salad

12 ounces skinless, boneless chicken breast halves
4 ounces angel hair pasta
1/4 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons bottled hoisin sauce
1 tablespoon sugar
1 tablespoon salad oil or olive oil
2 teaspoons toasted sesame oil
3 cloves garlic, minced
1-1/2 teaspoons grated fresh gingerroot
1 teaspoon crushed red pepper
1/8 teaspoon ground black pepper
3 medium nectarines, plums, or peeled peaches, pitted and sliced
2 cups shredded bok choy (8 ounces)
2 green onions, thinly sliced

1. Cook chicken in a small amount of boiling water in a large skillet, covered, for 12 to 15 minutes or until no longer pink. Drain; cool slightly and cut into cubes.
2. Meanwhile, cook pasta according to package directions; drain.
3. Meanwhile, for the Hoisin Dressing, combine chicken broth, soy sauce, hoisin sauce, sugar; salad oil, toasted sesame oil, garlic, gingerrot, crushed red pepper; and ground black pepper in a screw-top jar. Cover and shake well.
4. Toss pasta with 3 tablespoons of the Hoisin Dressing in a bowl. Place pasta on four serving plates. Top with chicken, fruit, bok choy, and green onion. Drizzle with remaining dressing.
Makes 4 servings.

[katygirl]

Thanks, Kari - they both sound so good. I can't wait to make the tart!

[Linda in MO]

Kari, please post a review of the Thai Chicken and Nectarine Salad. Thanks!

[Alethea]

I too would love to hear a review of the Thai Chicken and Nectarine Salad. It sounds so light and lovely!:)

This is my week, starting with today.

Sunday-
Roast Salmon with Thai Red Curry and Bok Choy -- epicurious
green beans, brown basmati

Monday-
Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese -- CL 4/03
buttered spaghetti squash, sauteed greens

Tuesday-
Brown Rice and Eggs with Greens and Walnuts -- Vegetarian Cooking for Everyone
Balsamic-Glazed Tomatoes -- ditto

Wednesday-
leftovers

Thursday-
Swordfish with 2-Squash, Potato, and Tomato Saute -- epicurious
green salad

Friday-
Greek Dinner Salad -- CL 7/03
fresh greek bread (from bakery)

[Sheila in MD]

[i]Monday Vietnamese Flank Steak (WW)[/B]

ohh...any chance you would post this recipe? Thanks! Also interested in a review...

Thanks Again!

Sheila in MD

[tbb113]

Vietnamese Flank Steak
Prep Time: 12 minutes
Cook Time: 10 minutes
Level of Difficulty: Easy

Suggestions: serve this succulent beef dish over rice or wrap it up in whole wheat tortillas
Serves: 4
Points per serving: 7

2 tbsp low-sodium soy sauce
2 1/2 tbsp fresh lime juice
4 tsp sugar
1/2 tsp red pepper flakes, crushed
1 poundd raw lean flank steak
1 tbsp scallion(s), minced
2 cups cooked white rice

1. In a cup, stir together soy sauce, lime juice, sugar and red pepper flakes.

2. Score one side of flank steak using a sharp knife. Place steak in a shallow bowl and rub on half on the soy sauce mixture. Cover steak and marinate in refrigerator 4 to 8 hours, turning once. Refrigerate remaining soy sauce mixture separately

3. Preheat broiler

4. Arrange steak on broiler pan and place in pre-heated brioler 3 inches from heat. Broil 3 to 4 minutes per side for medium doneness or 5 minutes per side for medium to well done. (Note: you can also pan-grill or use an outdoor grill to cook the flank steak)

5. Remove from broiler and cut steak across grain into thin strips. Stir scallions into separated soy mixture, warm and drizzle over meat.

Yields 3 ounces of meat and 1/2 cup rice per serving

My notes
I have only broiled this. I also double the marinade since I don't find that there is enough left to drizzle on the meat otherwise. My very picky almost 11-year old DS has just informed me that this is one of his FAVORITE things I cook. It is really good, quick and easy. I also marinate it at least 8 - 10 hours (without turning it since I'm at work).

[lhall]

Friday:
We had an impromptu gathering with some families on our street. I made the S'Mores Sandwiches. They were good, and fast to assemble.

Saturday:
The Guadalajara (at another cookout)

Sunday:
Leftovers

Monday: (moved from last week)
Rosemary Pork Chops
Grilled Corn on the Cob
Broccoli

Tuesday:
Red Snapper with Sicilian Tomato Pesto
Green and Yellow Wax Beans with Roasted Peppers
Orzo

Wednesday:
Leftovers

Thursday:
Desk Set Oven Fried Chicken
Kale with Lemon Balsamic Butter
Roasted Garlic & Parmesan Mashed Potatoes

Friday:
Pork Tenderloin with Mango Salsa
Roasted Asparagus
Rice

Saturday:
Macadamia Nut Cream Pie - Supper Club

Leigh

[Gracie]

This is a tough week for me. DD has play rehearsal every night from 5:30 - 9 pm and I get home from work at 4:30 so everything has to be cooked and eaten by 5:15!!

Saturday Grilled Swordfish
Garlic mashed
Broccoli

Sunday Baked Chicken
Pasta
Salad
Cherry-Almond Crumble (EW 2002) dessert for the rest of the week

Monday Grilled Steak Tips
Rice Pilaf
Balsamic Browned Butter Green Beans (CL 2002 originally using asparagus)

Tuesday Angel Hair with Shrimp and Spinach (CL 6/03)
Salad
Zucchini

Wednesday Grilled Marinated Chicken
Au gratin potatoes (WW)
Grilled Leftover Veggies

Thursday Leftovers (hopefully there will be some!)

Loren

[Natasha]

I rarely do a lot of real meal planning, and even when I do plan, I don’t plan to make things on any specific day. So, here are some of the dishes I’m planning for Monday-Friday this week, though these plans are always subject to change. :)

Vegetables are front and centre this week, even more than usual, given the bounty we got on the farmers’ market. As you can see, I’m making the most of still having Deborah Madison's Local Flavors out of the library. :p Not all the dishes below are main courses, but they're what I've planned to make using some of the bounty:

Zucchini and Cilantro Soup (from Local Flavors; can be served chilled or warm), served with potato rosemary bread
A Big Tomato Sandwich (from the same book – love this sandwich!! I made it on olive bread this time, and it’s going to be the main feature of my lunch today.) :D
Stir-Fried Kale with Walnuts, Mushrooms and Snow Peas – recipe that Maureen reviewed a while back (though the original had carrots, not peas and mushrooms)
Eggs with herbs (not the real name of the dish -- or another of the appetizing-looking egg recipes in Local Flavors)
Soy-Glazed Sweet Potatoes (good ol’ Local Flavors again)
Pizza of some sort

As for meat/fish, we’ll likely have pork one day, and salmon another day, and I’m not sure what else. Maybe just more vegetables. :)

Natasha

[kristalsnow7]

Here's my plan

Monday
Broiled Red Snapper with Sicilian Tomato Pesto
Glazed Turnips

Tuesday
Grano with Mushrooms and Greens
Romaine Salad with Sun-Dried Tomato Vinagrette

Wednesday
Zucchini and Basil Lasagna
salad of some sort

Thursday
Piadinni with Cherry Tomatoes and Smoked Mozzarella
salad of some sort

Friday-Sunday: out of town, visiting my parents. My mom is making Maple-Glazed Salmon from the May issue, one of my favorites. :)

[swquilts]

I'm still working on "clean out the fridge/freezer". Didn't plan anything concrete for this week since we got home too late from camping yesterday to form a plan or go to the store.

Tonight we're having the Grilled Herb Chicken and maybe the Rustic Tomato Tart (made with reefer pie crust :eek: , no time to make the real thing).

Wednesday the guy who took care of our critters and plants and his son are coming over for grilled tri tip and corn on the cob. I'll make some sort of salad or another veg.

I found a recipe in MC called "Ratatouille Spaghetti Pie" that looked good, need to use up some veggies from the garden.

The rest of the days are up in the air right now. :)

[colleency]

It's going to be a fast/frozen food week for us. :(

[Terrytx]

sort of a late start for me this week-

Mon:
White Spaghetti with Meatballs-SL-2/03
tossed salad and rolls

Tue:
Grilled Mahimahi with Peach and Grapefruit Relish-CL-7/03
wild rice blend
green beans

Wed:
Pasta with Asiago Cheese and Spinach-CL-5/98

Thur:
Mexican Steak with Chile Rice-CL-4/03
pinto beans and tortillas

Fri:
Spanish-Style Grill-Roasted Chicken-EW-summer/03
Sweet Corn and Roasted Garlic Custards-CL-7/03
Citrus Barley Salad-BB-kima

Sat:
leftovers or grilled steak and baked pot

Misc:
Wheat Berry Salad with Dried Fruit-CL-7/03
Spring Guardiniera-CL-5/02
Peach-Orange Frozen Yogurt-EW-summer/03
Hidden Treasure Muffins-Baker's Catalogue

[pilgrim719]

I just thought I'd let all of you know that I posted a review for the Thai Chicken and Nectarine Salad in a separate thread. It was too yummy to bury the review here. ;)

Here's the link:
http://community.cookinglight.com/showthread.php?s=&threadid=43312

Kari

[pilgrim719]

Originally posted by Terrytx
Hidden Treasure Muffins-Baker's Catalogue

Terry, would you mind posting this recipe? Sounds good and I'm curious what's hidden in the muffins! :D

Kari

[d_ferrero]

Here's my (belated) plan:

Monday:
Broiled Salmon with Honey & Vermouth - CL Recipe Finder (May 2000)
Sweet & Sour Slaw - (April 2003)

Tuesday:
Hamburgers with leftover Sweet & Sour Slaw

Wednesday:
Dinner at friends

Thursday:
Aidell's Sun Dried Tomato Sausage using the recipe on the package (sauteed with basil, onions & roasted red peppers, served over wilted spinach).

Friday:
ABCDEating Out -- the "L" Restaurant

Saturday:
BBQ with friends -- we're bringing (surprise!) Jamaican Jerk Pork Tenderloin for the grill.

[Tina V]

trying to get back on the planning wagon, now that graduation, leftovers, and the 4th are all over ... :)

Monday:
Maple-Glazed Salmon (CL 5/03)
Salad w/ Mandarin Oranges & Toasted Almonds (friend's recipe)
Ginger-Cider Lemonade (Health or CL from last year)

Tuesday:
Thai Coconut Noodles (CL online)
Broccoli with Garlic

Wednesday:
Spiced Pork Chops & Peaches (EW Summer 03)
Sugar Snap Peas & Green Beans

Thursday:
Linguine with Red Clam Sauce (CL online)

[Terrytx]

sure pilgrim. I haven't done them yet-maybe tonight-


* Exported from MasterCook *

Hidden Treasure Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Muffin Batter:
6 tablespoons (3/4 stick) butter
1/2 cup sugar
2 eggs
2 cups King Arthur Unbleached All-Purpose flour
1/4 cup buttermilk powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 teaspoons vanilla
3/4 cup small blueberries, either fresh or frozen
and unthawed, wild Maine berries prefered
1 tablespoon coarse white sugar
Filling:
1/2 cup Baker's Cinnamon Filling mixed with 2
tablespoons water; or 1/3 cup sugar, 2
tablespoons flour, 1 tablespoon melted
butter, 2 teaspoons ground cinnamon, and 1
teaspoon water, mixed until blended

Preheat your oven to 375 degrees. Grease 12 muffin cups generously; a vegetable oil pan spray works well.

In a large mixing bowl, cream together the butter and sugar until they're light and fluffy. Add the eggs, one at a time, beating well after each addition. In a separate bowl, whisk together the flour, buttermilk powder, baking powder, and salt. Add the dry ingredients to the creamed ingredients alternately with the milk and vanilla, half of each at a time. Mix only until smooth.

Fill 12 prepared muffin cups 1/3 full. Sprinkle a few berries into each cup, and gently press them into the batter. Top each with prepared filling, then add remaining batter. Sprinkle with the coarse sugar.

Bake the muffins in a preheated 375 degree oven for 25 to 30 minutes, until they are a light golden brown. Remove them from the oven, and after 10 minutes, run a knife around the edge of one muffin and try to lift it out of the pan. (These muffins are very tender, and if they don't cool enough, they will crumble when you try to remove them from the pan.) If the muffin lifts out of the pan without crumbling, remove all the muffins and cool them completely on a rack. If the muffins stick or the top peels off, allow them to cool an additional 10 minutes, until they are easier to handle.

per muffin: 210 cal, 7g fat, 4g pro, 32g carb, og fiber, 55mg chol, 200mg sod.



Source:
"Baker's Catalogue"

[Terrytx]

The above muffin review isn't very good. The little suckers looked like a volcano exploded. Everyone of them had the "hidden treasure" ooze out through the top like lava from a volcano. I would never have believed I would say this, but it had too much cinnamon. The filling was sort of bitter. I loved the idea of these, but they are not a repeater here!

[pilgrim719]

Thanks for the review, Terry! Sorry they didn't turn out well, they sounded so good. :( It's a neat idea, though!

Kari

[Vicanddi]

They look so good in the catalog too! I had been thinking about making them. Too bad they're a bummer. Thanks for letting us know, Terry.

[GrinsandGiggles]

Originally posted by Tina V
trying to get back on the planning wagon, now that graduation, leftovers, and the 4th are all over ... :)

Monday:
Maple-Glazed Salmon (CL 5/03)
Salad w/ Mandarin Oranges & Toasted Almonds (friend's recipe)
Ginger-Cider Lemonade (Health or CL from last year)


Wow, Tina, we must be twins separated at birth! We had this on Monday also, except for the Lemonade! It was my first time to try the salmon and it was delicious. I also made a mandarin orange salad with candied almonds that was posted here by Linda in MO, I think, which was also good. Be sure to post more menus, it seems like we certainly think alike, even down to the same day! :)