That's Cooking week of 4/09/06

[Terrytx]

I'll start this time

Sun:
Chicken Chilaquiles-EF-4/06
Guacamole Cream-BB-MISSINDI

Mon:
Chipotle Beef Tacos with Caramelized Onions-EW-April/May/06
Arroz Gualdo-?
Pinto Beans

Tue: leftovers

Wed:
Wasabi and Panko-Crusted Pork with Gingered Soy Sauce-CL-3/06
noodles
Ginger-Sesame Bok Choy-EF-12/05

Thur:
Pasta with Tomato-Gorgonzola Cream-bb-Vicanddi

Fri:
Bean and Barley Soup-Cl-Jan/Feb/06

Sat:
Pasta with Cream Cheese Pasta Sauce-BB-sdcook
rolls
salad

Sun:
AM: Hot Cross Biscuits-bb-funnybone
PM:
Smoked Brisket
Fall-off-the-Bone Baby Back Ribs-FED
Old Fashioned Potato Salad-CL Complete
Grace's Cole Slaw-BB-Grace
baked beans
deviled eggs

Misc:
Burst O' Lemon Muffins-BB-Linda in Mo

[cherylopal]

It's an easy week for me

Sunday
DH's bday
raclette cheese and prosecco
dry cured strip steaks
snow pea salad
all from Whole Foods- DH's fave stuff :) :) :)
greek desserts from a greek pastery

monday
chicken with leeks- RR
salad

tues
out with friend

wed
out to nationals game!

thurs
pasta- has to be quick

fri
out- always out on a friday


for work- black bean quinoa salad

for fun- Pasta wih Muffalata Olive Salad and Italian meats- new cookbook-Cold Pasta

[mcgee]

Sunday:
Pork w/Fig and Port Sauce: Everyday Italian (posted by mbrogier)
Roasted Spring Vegies: CL March 2006
Monday:
Spinach salad with leftover pork
Tuesday
Black Bean and Pumpkin Soup: CL April 2006
Wednesday and Thursday
Tempeh Tacos
Friday
Lemon Spaghetti: FoodNetwork (Giada)

[Pony]

Getting ready to eat a big steak!

SATURDAY
Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers Food Network-Tyler Florence
Cherry Tomato Pasta Donna Hay Cooking From the Pantry
Sauteed Broccoli The New Best Recipe
Banana-Raspberry Cake with Lemon Frosting CL 1/03

SUNDAY
Grilled New York Strip Steak DH :)
Chili-Roasted Sweet Potatoes FED
Leftover Broccoli

MONDAY
Herbed Cheese Pizza CL 4/02
Salad

TUESDAY
Leftovers

WEDNESDAY
Seven-Layer Tortilla Pie CL 4/97
Salad

THURSDAY
Out

Leftovers!!!!!!

Michelle

[oceanjasper]

I kind of have a plan...

Sunday
Tarragon Chicken Breasts with Buttered leeks - CLBB lcc
Roasted Carrots - CLBB Missindi (Barefoot Contessa)

Monday
Spicy Garlic Shrimp with Asparagus - CLBB VictoriaL

Tuesday
Garlic and Rosemary Marinated Pork Chops
Asian Slaw - CLBB jtoepfert100

Wednesday
Thai Shrimp Soup - Prevention Guide - South Beach

Thursday
Leftover soup

Friday
Take-out

Saturday
Bring on the Easter feasting!

[SueK]

After being slightly down on Giada's new cookbook, I ended up putting a few new dishes on my menu this week. Our kitchen is also getting repainted with a much nicer color, new curtains will be hung, etc. I may just be too excited about the new look of the kitchen to cook. ;)

Sunday
Tomato Soup with Pancetta - Giada's Family Dinners
Venetian Panini - GFD
Espresso Brownies - GFD

Monday
Dirty Risotto - GFD
Nutella Ravioli - GFD

Tuesday
Sara has her string orchestra concert, so something quick before that

Wednesday
Chipotle-Orange Chicken - CL 3/06
Rice and veggie TBD

Thursday
Spice-Rubbed Tilapia with Tomatillo, Black Bean and Mango Salad - FC

Friday
DH & I are out with friends

[DCook]

Monday
Chicken, bell pepper & onion kabobs
Caesar salad

Tuesday
Linguine with Shrimp Scampi - Barefoot Contessa Family Style

Wednesday
BBQd steak
Ratatouille Salad - Epicurious

Thursday
Honey mustard crispy chicken wraps
Coleslaw - The Barefoot Contessa Cookbook

Friday
Sausage and carmelized onion pizza

[cherylopal]

Getting ready to eat a big steak!

Cherry Tomato Pasta Donna Hay Cooking From the Pantry


Michelle


Steak in stereo!

How was the cherry tomato pasta? i have this cookbook but haven't make anything from it yet.

[MnSnow]

Here's the plan for the week, hopefully we'll stay close to it.

Saturday Salt & Pepper Prawns, Vegetable Fried Rice Eating Well-April 06
Sunday Flank Steak with Carmelized Onions CL April 05
Monday Caribbean Black Beans and Plantains A Year in the Vegetarian Kitchen
Tuesday soft tacos
Wednesday spaghetti
Thursday Chicken aglio e olio CL March 06
Friday Cornflake crusted halibut CL Mar 04

Jody

[Minky]

In no particular order:

Broiled Salmon w/Marmalade-Dijon Glaze CL 4/06
Brown Rice and Edamame EF3/06?

Bow-Tie Pasta with Escarole
artichokes

Chili-Cheese Black Bean Enchiladas Cl 10/03
veggie of some sort

Polenta and Vegetable Bake - Fresh Every Day
salad - homemade baguette

Red Pepper & Goat Cheese Frittata FED
sauteed spinach w/garlic

Chile Rellano Casserloe
homemade refried black beans
salad

Misc - Lemon Bars - CLBB southjerseymom; bran muffins of some sort

[Pony]

Steak in stereo!

How was the cherry tomato pasta? i have this cookbook but haven't make anything from it yet.


:) I hope your DH enjoyed his birthday steak!

The cherry tomato pasta was very good. I cut back on the butter, so it was a light, side pasta dish. You could easily make this as a main dish, but we wanted it for a side. Our lovely Sweetpea (Amanda) gave me this book about a month ago. This is the second recipe I've made. The first one was the caramel-filled biscuits. Those were awesome!

Michelle

[deniseannsc]

So far:

Monday
Penne With Vodka Sauce - Everyday Italian
salad
garlic bread
tea

Tuesday
Chicken, Mushroom, and Cheese Quesadillas - CL 7/04
tea

Wednesday
Beef Bourguignonne With Egg Noodles - CL 9/04
corn on the cob
salad
tea

Thursday
Roasted Chicken With Balsamic Vinaigrette - Everyday Italian
mashed potatoes
broccoli florets
salad
tea

Friday
Cheese Enchiladas With Chili Sauce - BB/ebley
Guacamole - Barefoot Contessa/Tizzylish

[cherylopal]

Michelle, We (!) loved the steak. Thanks for the reviews. :) I really need to start looking at it.

[Jollyjo]

Minky -

Could you post the recipe for the red pepper and goat cheese frittata? I have some of each I need to use up!

Thanks,
Joanne

[Minky]

Here you go, Joanne!

Red Pepper & Goat Cheese Frittata
8 eggs
2 T. finely chopped fresh oregano
1/2 t. salt
1/4 t. freshly ground pepper
2 T. extra-virgin olive oil
1 c. sliced red bell pepper
1 bunch scallions, trimmed and sliced
1/2 c. crumbled goat cheese

Position rack in upper third of oven; preheat broiler. Whisk eggs, oregano, salt and pepper in a medium bowl. Heat oil in large ovenproof, nonstick skillet over medium heat. Add bell pepper and scallions and cook, stirring constantly, until the scallions are just wilted, 30 seconds to 1 minute.

Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the botton is light golden, 2-3 minutes. Dot the top of frittata with cheese and transfer pan to oven and broil until puffy and lightly golden on top, 2-3 minutes. Let rest for about 3 minutes before serving. Serve hot or cold. Makes 5 servings.

Per serving: 179 cal; 13g fat (4g sat, 7g mono); 286 mg chol; 4g carb; 11g protein; 1g fiber; 326mg sodium

Nutritional bonus: Vitamin C (60% daily value); selenium (31% DV); Vitamin A (25%DV)

[Kingwell]

I'm entering the game late, but do have a plan:

Sunday--Lamb chops with pepper and fennel (CL Nov. 2003), Lemon asparagus risotto (CL March 2002). This was my first attempt at risotto and turned out great!

Monday--Slow cooker Red Beans and rice (CL April 2003)

Tuesday--DH, leftovers. I have an event 6-8 p.m.

Wednesday--Sesame tofu with stir-fried broccoli, napa, and spinach (from Fit Food: Eating Well for Life)

Thursday and Friday--out

Saturday--Skillet filets with cilantro butter (CL Jan. '06), Apricot balsamic rice (from 500 Fat Free Recipes), and probably fresh salad greens from the farmers market. Also on Saturday, making the richest chocolate layer cake I can manage for Easter dinner on Sunday (I gave up desserts for Lent--or tried--so I'm making up for it in a big way!)

[sarahj]

Saturday:
Adobo-Rubbed Pork Chops & Potato Packets (EW J/J 05)
Apple Broccoli Slaw (CL 10/02)

Sunday:
out with family

Monday:
Baked French Toast I (AR)
sausage

Tuesday:
Beer Steak (AR)
Asparagus with Anchovies and Garlic (CLBB--posted by funnybone)
bread

Wednesday:
I work late; DH is on his own

Thursday:
DH cooks

Friday:
pasta with Basic Tomato Sauce (EW date unknown)
green salad with Cranberry Vinaigrette (CLBB--posted by dorothyntototoo)
Beer Batter Bread (CLBB--posted by ?)

[tidee]

for sunday we had...

Cate's Springtime Risotto Soup - CL
Grace's Coleslaw - CLBB
Roasted New Potato Salad - SL
Roasted Carrots - BC
Blackberry Dump Cake - CLBB
Bagette Toast

everything was pretty good, but leaving the salt reduced or out of the soup was not a good idea (to me), but nessessary for my dad. the cole slaw was especially delicious!

[Jollyjo]

Thanks Minky - a quick stop for scallions and I'm in business!

[jroseanne]

I'm a little late, but I have a plan:

Sun - Beer Marinated Steaks with Peppercorn Sauce, Mount Rainier Mashers, Lemon Roasted Green Beans (Celebrate the Rain) - this was excellent

Mon - Lemon Herb Stuffed Chicken, Goat Cheese and Thyme Potato Cake (Celebrate the Rain) - this was delicious

Tues - Grilled Salmon with Red Currant Glaze, Shitake Pilaf, Gingered Carrots (Celebrate the Rain)

Wed - Pork Milanese, Roasted Baby Potatoes with Herbs and Garlic, Herb Roasted Root Vegetables (Everyday Italian)

Thurs - Sausage and Stuffing or leftovers

Fri - Halibut with Sake Clam broth (Celebrate the Rain) and crusty bread to soak up the sauce

Misc - Sausage and Cheese quiche (Better Homes and Gardens)

[Terrytx]

Sun - Beer Marinated Steaks with Peppercorn Sauce, Mount Rainier Mashers, Lemon Roasted Green Beans (Celebrate the Rain) - this was excellent

I would love the Beer Marinated steak recipe, please

[veschke]

Hm, do I have a plan this week? I thought I did.

Sunday: Pork au poivre (CL), herbed new potatoes, and roasted asparagus

Monday: Chicken Pepperonata (365 20-minute Recipes), and, um, Rice a Roni(tm). (blush)

Tuesday: Going out for Thai food, I hope!

Wednesday: I think it will be the spicy pork and green beans from a recent CL.

Thursday: My mom the vegetarian arrives. We'll have quesadillas.

Friday...?

I've been so disorganized lately! Too much going on at work.

[jroseanne]

I would love the Beer Marinated steak recipe, please

It's at home, but I can post if for you tonight.

[Julzer]

Sunday: Pork and Stir-Fried Vegetables with Spicy Asian Sauce CL 1/06

Monday: Out to dinner in Nashville

Tuesday: Chicken with Lime Sauce, Cumin Roasted Potatoes, Italian Green Beans CL 4/06

Wednesday: Leftovers

Thursday: Chicken Enchiladas with Salsa Verde CL 4/06 and rice

Friday: Leftovers

Saturday: ? Sloppy Joes or out

Misc:
Chocolate Chip Zucchini Bread

[jroseanne]

I would love the Beer Marinated steak recipe, please

Here you go!

Beer-Marinated Steaks with Peppercorn Sauce
from Celebrate the Rain
Makes 6 servings

The beer marinade and peppercorns sauce are equally flavorful if used separately, but treating your favorite steak to both provides an amazing flavor impact. A tasty accompaniment for this showstopper entree would be mashed potatoes embellished with a tablespoon or two of horseradish whisked in.

6 NY steaks or other steak

Beer Marinade
1 bottle full-bodied Northwest microbrew amber ale
1/2 cup packed light brown sugar
5 T freshly squeezed lime juice
2 T Worcestershire sauce
2 T whole-grain mustard
2 T minced garlic
1/2 t hot pepper sauce

Peppercorn Sauce
1/2 C dry white wine
2 T coarsely crushed peppercorns (4 color blend)
1 t minced shallot
1 can (14 oz) chicken broth
1 can (14 oz) beef broth
1/2 whipping cream
1 T unsalted butter
1 T flour

For the marinade: whisk all ingredients togeth and pour into a glass baking dish or resealable plastic bag. Add the steaks and turn to coat them evenly. Cover the dish tightly, or securely seal the bag and refrigerate overnight, turning occasionally.

For the Sauce: combine the wine, peppercorns, and shallot in a medium saucepan and bring to a boil over med-high heat. Reduce the heat to med and simmer until the liquid has reduced by half, about 5 min. Add the chicken broth and beef broth and boil until reduced to about 2 cups, 25-30 min. Add the cream and simmer until the sauce begins to thicken further, about 10 min. Stir together the butter and flour in a small bowl to make a smooth paste. Add the butter mixture to the sauce, whisking constantly. Let the suce simmer briefly until it thickens and coats the back of a spoon. The sauce can be made up to 2 hours ahead and reheated gently just before serving.

Preheat an outdoor grill (to med-high if using a gas grill) or the broiler. Take the steaks from the marinade and discard the marinade. Grill the steaks aobut 4 min per side for medium rare or longer to suit your taste. While the steaks are grilling, gently reheate the peppercorn sauce over low heat. Transfer the steaks to a platter or individual plates. To serve, drizzle some of the sauce over the steaks and pass additional sauce at the table.

[Terrytx]

thanks alot-sounds good. I'll try it soon.

[Kingwell]

I have a request for jroseanne too...could you tell me more about the Lemon Herb Stuffed Chicken, Goat Cheese and Thyme Potato Cake recipes? Were they weeknight friendly and easy to put together? If so, I'd like those recipes please!

Thanks,
K

[jroseanne]

I made them on a weeknight after a full day at work, the recipes are pretty simple compared to some of the things I've tried to pull off during the week.

I can post the recipes for you tonight.

[jroseanne]

Lemon Herb Stuffed Chicken Breasts
Makes 4 Servings
Celebrate the Rain

4 large skin-on chicken breasts, bone-in or boneless (1 1/2-2 1/2 lbs.)
3 T olive oil
1/4 Cup minced shallots
2 T minced garlic
1 T minced fresh lemon thyme or regular thyme
1 T minced fresh sage
1/4 Cup finedly chooped prosciutto (may sub bacon)
Salt and freshly ground black pepper

Lemon Butter Sauce
4 T unsalted butter
2 T finely chopped parsley
1 T freshly squeezed lemon juice, or more to taste

Set off the lemony snap of this lightly sutffed chicken breast with simple rice or mashed potatoes. Lemon thyme has a delightful citrusy-herbal tone, though regular thyme will be equally delicious in this stuffing.

Preheat the oven to 400 degrees. Loosen the skin slightly from each chicken breast by sliding a finger gently beneath 1 edge, leaving the opposite edge attached. Set aside.

Heat 1 T of the oil in a medium skillet over medium heat. Add the shallots and garlic and cook until tender and aromatic, but not browned, 3-5 min. Take the pan from the heat and stir in the lemon zest, thyme, sage, and prosciutto with salt and pepper to taste. Carefully stuff 1/4 of the shallot-herb mixture under the skin of each chicken breast.

Heat the remaining 2 T of the olive oil in a large nonstick skillet over medium-high heat. Cook the chicken, skin-side down, until well browned, about 4 min. Turn and cook another 4 min. Transfer the breasts to a baking sheet and bake until the juices run clear when pierced with the tip of a knife in the thickest part, about 10 min.

While the chicken is baking, make the sauce. Melt the butter in a small skillet over medium-low heat, shaking the pan gently so the butter melts evenly. Watch carelfully as the butter begins to foam, then take the pan from the heat when the butter becomes light brown and smells slightly nutty. Stir in the parsley and lemon juice. Season to taste with salt and pepper, plus more lemon juice if needed.

Put the chicken on a serving platter or individual plates, spoon the sauce over, and serve.

[jroseanne]

Goat Cheese andThyme Potato Cake
Makes 6 servings
Celebrate the Rain

1 1/2 lbs. small red potatoes, scrubbed and cut into 1/4-inch slices
1/2 Cup sour cream
6 T unsalted butter, at room temp
1/2 Cup grated goat cheese (about 4 oz)
2 eggs
Salt and freshly ground black pepper
1 t chopped fresh thyme

Goat cheese that is a bit aged and firmer will be easier to grate, so it is the best choice for this recipe. If you can only find softer goat cheese, cut it into small pieces or finely crumble it.

Preheat the oven to 375 degrees. Generously oil or butter a 9-inch square baking pan and line it with a 14 x 8-inch piece of parchemnt paper so that the ends of the paper hang out over the ends of the pan. Rub the bottom of the paper in the pan's oil or butter, then flip the paper over, greased side up. (I didn't do this step, instead I just greased the pan with Pam)

Bring a large pan of salted water to a boil, add the potato slices, and cook until tender when pierced with the tip of a knife, about 8 min. Drain them in a colander and let cool for 15 min.

Whick together the sour cream and butter in a large bowl until smooth. Whisk in the goat cheese and eggs. Add the potatoes, tossing gently, and then season to taste with salt and pepper. Transfer the mixture to the baking pan and use a spatula to smooth the top and spread the potatoes evenly. Sprinkle the top with thyme. Bake until the top is golden brown, about 35 min. Serve warm.