Dinner Dealings: Weekly Menu 4/1

Monday, April 3, 2017

Weekly Menu 4/1 - 4/7/2017

Saturday

Soy Glazed Chicken
Oven Roasted Broccoli and Mushrooms

Sunday
Barbecue Ribs
Red Cabbage and Apple Slaw
Chopped Salad with Green Olive Vinaigrette

Monday
Oven Roasted Salmon with a Lemon-Caper Butter Sauce

Asparagus with Chopped Egg

Tuesday

Pork Tenderloin with a Dijon Mustard and Herb Crust

Sautéed Apples with Thyme

Chopped Salad with Citrus-Honey dressing

Wednesday
Red Wine Braised Beef
Caramelized Butternut Squash, Carrots and Onions

Thursday

Pork Chops Milanese
Spaghetti Squash and Asparagus

Friday

"Opening Day Party"

Pasta Bake with Pepperoni and Spinach

Mini Meatball Parmesan Sliders

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Why Write my Dinner Dealings

Well, here I go. I'm starting a journey I never thought I'd begin. In all honesty, the first reason I wanted to start this blog was to have a place where I could keep my weekly menus and write my dinner ideas, recipes, preparations, etc. (as I created them) But, then I thought maybe others would benefit from what I posted. Now, I'm not one of those people who believe what I have to say is so important or even really cares what others think. Seriously, who wants to hear what I've got to say? Maybe no one. But, maybe there are lots of people who struggle every day thinking, "What's for dinner?" Folks who struggle to make great food for themselves, their families, their friends.

I see every week in the markets around town what people put into their shopping carts. I cringe. Most of what people buy is beige or in a box, pre-processed, and loaded with ingredients they can't pronounce. Why? It's easy, fast, and I think they've been brain washed by TV commercials that it actually tastes good. They buy very few fresh vegetables (green doesn't have to be the enemy), no fresh seafood, and if it's not a banana, apple or grape, no fruit.

Now, I'm no food snob, I love all kinds of food. I just believe, as Anthony Bourdain, we have forgotten how to cook in this country. Maybe we weren't taught or had no interest in learning. But, I think learning how to cook, feeding yourself and maybe others is a basic life skill. I am not talking about producing souffles, consommes, or anything complicated. Basic cooking is something everyone should know how to do. And, if you're going to do it why not make it dynamite?

In my kitchen, for the most part, I use a semi-homemade approach. I no longer have the time (or frankly, the interest) in making my own bread, puff pastry, or pastas, etc. Today, there exists very good processed "components" on every market's shelves that are great helpers for the home cook to produce restaurant quality results. With them you can cook excellent fare that is natural and not loaded with chemicals. I just really believe that we are what we eat and the junk that most people put in their bodies (and their children's bodies) is what keeps them overweight and sick.

Ok, I'm off my soap box.

Making great food is not hard you know. I work a fast paced, demanding career and can't take hours and hours to prepare dinner. Most of what I make is done in 30-45 minutes. You just need to be a little organized, know a few simple things, enjoy the process, and cook with love.

So, off I go...

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Monday, April 3, 2017

Weekly Menu 4/1 - 4/7/2017

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