Saturday-
Mahi-Mahi Tacos with Fresh Salsa
Citrus Slaw
Black Beans
Sunday-
NY Strip Steaks with a Shallot-Cabernet Butter
Broccoli
Baked Potatoes
Monday-
Quinoa and Black Bean "Burgers"
Chopped Salad
Tuesday-
Pan Seared Tilapia served in a Tomato-Fennel Broth
Brown Rice with Ginger and Green Onions
Wednesday-
Chicken Cacciatore with Pasta and Summer Vegetables
Thursday-
"Smorgasbord Night"
Friday-
Dinner out
Saturday, May 12, 2012
Saturday, May 5, 2012
Mexican Chopped Salad
Salad:
1 head of romaine lettuce, washed and chopped
1 (15oz) can pinto beans, washed and drained
1 large tomato, diced
3/4 C. Jicama, peeled and diced
1/2 C. corn
1/2 C. radish, washed and sliced thin
1 Avocado, diced
1/2 green bell pepper, diced
1/2 C. queso blanco
Dressing:
Juice of 1 lime
1/3 C. olive oil
1Tbsp. Honey
1/4 C. cilantro, chopped
1 clove garlic
1/3 jalapeño, diced
salt and pepper, to taste
Make dressing by putting all ingredients in a blender and mixing until smooth. Adjust acidity with red wine vinegar if needed.
In a large bowl mix all salad ingredients together and dress the salad with dressing 5-10 minutes prior to service, mix well. Serve and enjoy!
1 head of romaine lettuce, washed and chopped
1 (15oz) can pinto beans, washed and drained
1 large tomato, diced
3/4 C. Jicama, peeled and diced
1/2 C. corn
1/2 C. radish, washed and sliced thin
1 Avocado, diced
1/2 green bell pepper, diced
1/2 C. queso blanco
Dressing:
Juice of 1 lime
1/3 C. olive oil
1Tbsp. Honey
1/4 C. cilantro, chopped
1 clove garlic
1/3 jalapeño, diced
salt and pepper, to taste
Make dressing by putting all ingredients in a blender and mixing until smooth. Adjust acidity with red wine vinegar if needed.
In a large bowl mix all salad ingredients together and dress the salad with dressing 5-10 minutes prior to service, mix well. Serve and enjoy!
Mole Chicken Enchiladas
I found this recipe in the Detroit Free Press and it's a keeper. Terrific flavor, a super easy version of this classic Mexican sauce.
1 small yellow onion, quartered
1 clove garlic
1 C. peanut butter
1 C. water
1/2 C. chicken broth
1/2 C. chopped tomatoes
1 slice soft sandwich bread
1 Tbsp. hot sauce
1 Tbsp. Cocoa powder
1 tsp. Ancho chili powder
1/2 tsp. ground cumin
1/4 tsp. cinnamon
juice of 1 lime
salt and pepper to taste
Meat from a 2# rotisserie chicken, pulled
8 corn tortillas
1/2 C. crumbled queso blanco cheese
1/2 C. Salsa
2 green onion, sliced thin
cilantro sprigs
1 jalapeño, sliced
Preheat Broiler.
In a blender, combine the first 13 ingredients and blend until smooth. Transfer mixture to a large sauté pan and simmer over medium heat, stirring often, cook for about 8-10 minutes. Correct seasoning with salt and pepper, then add chicken meat to sauce and stir well. Return to a simmer and cook just until chicken is warmed through.
Wrap the corn tortillas in a damp paper bowl, then microwave for 45 seconds or until tender. One at a time, spoon some of the mole chicken filling down the center of each tortilla. Roll, then place in a glass baking dish seam side down. Repeat until all the tortilla are in the dish. Spoon the salsa over the top and sprinkle the cheese, jalapeño, and green onion on top. Place dish under the broiler for 3-4 minutes until cheese starts to melt.
Remove and sprinkle the cilantro on top of dish, serve and enjoy!
1 small yellow onion, quartered
1 clove garlic
1 C. peanut butter
1 C. water
1/2 C. chicken broth
1/2 C. chopped tomatoes
1 slice soft sandwich bread
1 Tbsp. hot sauce
1 Tbsp. Cocoa powder
1 tsp. Ancho chili powder
1/2 tsp. ground cumin
1/4 tsp. cinnamon
juice of 1 lime
salt and pepper to taste
Meat from a 2# rotisserie chicken, pulled
8 corn tortillas
1/2 C. crumbled queso blanco cheese
1/2 C. Salsa
2 green onion, sliced thin
cilantro sprigs
1 jalapeño, sliced
Preheat Broiler.
In a blender, combine the first 13 ingredients and blend until smooth. Transfer mixture to a large sauté pan and simmer over medium heat, stirring often, cook for about 8-10 minutes. Correct seasoning with salt and pepper, then add chicken meat to sauce and stir well. Return to a simmer and cook just until chicken is warmed through.
Wrap the corn tortillas in a damp paper bowl, then microwave for 45 seconds or until tender. One at a time, spoon some of the mole chicken filling down the center of each tortilla. Roll, then place in a glass baking dish seam side down. Repeat until all the tortilla are in the dish. Spoon the salsa over the top and sprinkle the cheese, jalapeño, and green onion on top. Place dish under the broiler for 3-4 minutes until cheese starts to melt.
Remove and sprinkle the cilantro on top of dish, serve and enjoy!
Vanilla Bean Flan
1 C. white sugar
3 eggs
1 (14oz) can sweetened condensed milk
1 (12oz) can evaporated milk
2 Vanilla beans
Preheat oven to 350 degrees F.
In a medium sauce pan over medium heat, combine the condensed milk, the evaporated milk, and vanilla beans. Steep beans for 10 minutes. Remove from heat and place in an ice bath to cool milk. Remove beans and with a small knife cut each bean lengthwise. Using the blade carefully scrape the inside of each piece to remove the vanilla, add to the milk and discard the outer husk of the bean. Reserve the cool milk mixture.
In a medium sauce pan over medium heat, melt the sugar until liquefied and golden brown. Very carefully pour syrup into a 9 inch round baking dish turn the dish to evenly coat the bottom and sides. Set aside.
In a large bowl, beat the eggs. Beat in cool milk mixture and then pour egg and milk mixture into the baking dish. Cover with aluminum foil. Place into oven and bake for 1 hour. Remove and let cool completely.
Once completely cooled it is ready to be served. Carefully invert baking dish onto a serving plate with edges. Flan should release easily onto dish. Serve by itself or with the Champurrado sauce below and Enjoy!
3 eggs
1 (14oz) can sweetened condensed milk
1 (12oz) can evaporated milk
2 Vanilla beans
Preheat oven to 350 degrees F.
In a medium sauce pan over medium heat, combine the condensed milk, the evaporated milk, and vanilla beans. Steep beans for 10 minutes. Remove from heat and place in an ice bath to cool milk. Remove beans and with a small knife cut each bean lengthwise. Using the blade carefully scrape the inside of each piece to remove the vanilla, add to the milk and discard the outer husk of the bean. Reserve the cool milk mixture.
In a medium sauce pan over medium heat, melt the sugar until liquefied and golden brown. Very carefully pour syrup into a 9 inch round baking dish turn the dish to evenly coat the bottom and sides. Set aside.
In a large bowl, beat the eggs. Beat in cool milk mixture and then pour egg and milk mixture into the baking dish. Cover with aluminum foil. Place into oven and bake for 1 hour. Remove and let cool completely.
Once completely cooled it is ready to be served. Carefully invert baking dish onto a serving plate with edges. Flan should release easily onto dish. Serve by itself or with the Champurrado sauce below and Enjoy!
Champurrado sauce
For the sauce to go with my Flan I am riffing on this very popular Mexican drink. Champurrado is a chocolate-based drink with corn flour added to thicken it. This "Mexican Hot Chocolate" is usually served during "Dia de los Muertos" (the day of the dead) and "Las Posadas" during the Christmas season. The consistency of the sauce is quite a bit thicker than the drink, so it will work with my dessert. To make the drink use 3 cups of water instead of the 1 cup below and 2 cups of milk, omitting the heavy cream.
1 C. Water
2 Cinnamon sticks
1 Anise star
1/4 C. Masa Harina (corn flour)
1 C. Heavy whipping cream
1/2 C. Brown Sugar
3 oz. good quality Unsweetened baking chocolate
1/2 tsp. Vanilla
In a large sauce pan boil the water with the cinnamon sticks and anise star. Remove from heat and cover, let steep for 10 minutes. Remove cinnamon and anise, discard. Return the liquid to low heat and slowly stir in the masa harina, whisking until combined. Add cream, chocolate, vanilla, and brown sugar. Increase heat and bring mixture to a boil, stir often. Reduce, about 10 minutes, until thickens and chocolate and sugar has fully dissolved. When done the sauce should be able to coat the back of a spoon. Reserve warm and serve over flan. Enjoy!
1 C. Water
2 Cinnamon sticks
1 Anise star
1/4 C. Masa Harina (corn flour)
1 C. Heavy whipping cream
1/2 C. Brown Sugar
3 oz. good quality Unsweetened baking chocolate
1/2 tsp. Vanilla
In a large sauce pan boil the water with the cinnamon sticks and anise star. Remove from heat and cover, let steep for 10 minutes. Remove cinnamon and anise, discard. Return the liquid to low heat and slowly stir in the masa harina, whisking until combined. Add cream, chocolate, vanilla, and brown sugar. Increase heat and bring mixture to a boil, stir often. Reduce, about 10 minutes, until thickens and chocolate and sugar has fully dissolved. When done the sauce should be able to coat the back of a spoon. Reserve warm and serve over flan. Enjoy!
Weekly Menu May 5th - May 11th
Saturday- "Cinco de Mayo"
Chicken Enchiladas with Mole Sauce
Mexican Chopped Salad with Avocado, Corn, and Jicama
Vanilla Bean Flan, Champurrado sauce
Sunday-
Seared Salmon on Baby Greens, Red Onion, and Quinoa Salad
Creamy Lemon Dressing
Monday-
Pasta Bolognese with Fresh Shaved Parmesan
Chi-Chi Bean Salad with Arugula and Roma Tomatoes
Tuesday-
Chilled Shrimp with Artichokes, Grape Tomatoes, and Baby Greens tossed in a Citrus Vinaigrette
Wednesday-
Shepherd's Pie
Thursday-
Turkey Burgers with Avocado and Sprouts, Aioli Mayonnaise
Sweet Potato Spears
Friday- Jeanne's Birthday!
Dinner at the legendary, Joe Muer Seafood in Detroit
Chicken Enchiladas with Mole Sauce
Mexican Chopped Salad with Avocado, Corn, and Jicama
Vanilla Bean Flan, Champurrado sauce
Sunday-
Seared Salmon on Baby Greens, Red Onion, and Quinoa Salad
Creamy Lemon Dressing
Monday-
Pasta Bolognese with Fresh Shaved Parmesan
Chi-Chi Bean Salad with Arugula and Roma Tomatoes
Tuesday-
Chilled Shrimp with Artichokes, Grape Tomatoes, and Baby Greens tossed in a Citrus Vinaigrette
Wednesday-
Shepherd's Pie
Thursday-
Turkey Burgers with Avocado and Sprouts, Aioli Mayonnaise
Sweet Potato Spears
Friday- Jeanne's Birthday!
Dinner at the legendary, Joe Muer Seafood in Detroit
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