Weekly Menu: July 31st - August 5th

Sunday-
Baked Cod Piccata with Carrot-Beet Salad
Roasted Asparagus

Monday-
Vegetable Sauté with Garlic Noodles
Romaine Chopped Salad with Herb Vinaigrette

Tuesday-
Meatloaf with Caramelized Onions
Broccoli with Garlic and Red Chiles
Salad with Creamy Onion Dressing

Wednesday-
Oven Roasted Salmon with Pesto
Crispy Brussels Sprouts

Thursday-
Butter Braised Roasted Chicken with Herbs
Sweet Potato and Green Onion Pancakes
Chopped Salad with Lemon-Honey Vinaigrette

Friday-
Steak and Red Wine- Dinner out

Moraccan Lamb Stew

This is a dynamite recipe from Bon Appétit, February 2005.  I added some red wine and found if you cook it for another 30 minutes the lamb is really fork tender.  I highly recommend making this a day or two in advance, keep chilled, and reheat it when serving.  The flavors marry, super delicious.  Couscous is traditionally what this is paired with, I like basmati rice with slivered almonds, mint and peas.  Enjoy!

 

 2 1/2 # trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces

1 Tbsp. ground cumin
2 tsp. ground coriander
1 1/2 tsp. salt
1 tsp. fennel seeds
1/2 tsp. cayenne pepper
1/2 tsp. ground black pepper
4 Tbsp. olive oil, divided
½ C. Dry Red wine
1 large onion, finely chopped
1 Tbsp. tomato paste
2 C. low-salt chicken broth
(1) 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 C. dried apricots
½ C. canned chopped tomatoes
2 cinnamon sticks
1 Tbsp. minced peeled fresh ginger
2 tsp. (packed) grated lemon peel
2 Tbsp. chopped fresh cilantro

 Place lamb to a large mixing bowl and add the next 6 ingredients, toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.  Reserve.

Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth and wine, bring to boil, scraping up browned bits.  Add garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel. Return lamb to the pan and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1- 1 ½ hours. Uncover and simmer until sauce thickens enough to coat spoon, about 20 more minutes. Remove cinnamon sticks and discard them.  Taste stew and correct seasonings with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)

Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.

Mini Meatball Sliders

A friend on Facebook shared this one and I thought what a great way to add a little fun to a party.  It's crazy easy and what a crowd pleaser!!  Certainly you can make all the components from scratch, but I was looking for a fast, easy, delicious party appetizer. I used ready made from Trader Joe's.  This could also be a great week day meal, just add a big salad.  This could work with sausage or stewed eggplant as well.  Pretty much anything that would work with cheese and sauce, works hear.  I know my golf buddy are going to love this one when we meet in a couple weeks for our yearly trip up north!

1 package Hawaiian Sweet dinner rolls
12 ea. small cocktail meatballs (can make your own, I used Trader Joe's)
1/2 C. Marinara Sauce (can make your own, I again used Trader Joe's- told you this can be easy)
1/4 C. Parmesan cheese, grated
1/2 C. Mozzarella cheese, shredded (or Italian cheese mix)
1/4 C.butter, melted
1 Tbsp. granulated garlic,
1 Tbsp. dried Basil
Kosher salt and black pepper, to taste.

Preheat oven to 375 F.

Remove dinner rolls as one piece from it's packaging.  Using a serrated knife, cut entire sheet in half horizontally separating the top from bottom.  Reserve bottom piece to the side.  Using a small round cutter punch holes in the center of each bun the size of your meat balls.  Once all 12 are cut, move aside and work on the bottom sheet. 
Line a rimmed baking pan with parchment paper and place (in one section) the bottom piece of rolls onto the pan.  Sprinkle on the parmesan cheese.  Now, spread the marinara sauce over evenly and top with shredded cheese.  Place the top section of the rolls onto the bottom section.  In each hole place a meatball, gently press each into place.  Combine garlic and basil to melted butter, stir.  Brush onto the sliders, top with salt and pepper.  Place into oven and cook for 12-14 minutes.  Remove once done, slice along precut edges and serve.  Enjoy!

Sweet Potato and Pork Hash

Here's a great easy to make dinner (come on, with bacon of course it's terrific!)  If  made a day or two before it improves as the flavors really get a chance to marry.  If made a head of time I like to heat in a hot pan and develop a crust, yum!  Add a poached egg on top and you've got a world class breakfast.  Enjoy!

1# pork country ribs, cut into 1" pieces
seasoning mix- brown sugar, coffee, chili powder, garlic powder, onion powder, thyme, oregano, ground mustard, paprika

6 oz. Bacon, diced
2 oz. Olive oil
1 onion, diced
2 cloves garlic, minced
1 carrot, peeled and diced
1 celery stock, diced
2 sweet potatoes, diced and blanched

1 red bell pepper, diced
1/4 C. chicken stock (broth)
1 Tbsp fresh Thyme, chopped
1 Tbsp. Fresh sage, chopped
Kosher salt, to taste
Fresh cracked black pepper, to taste

Combine seasoning mix in a bowl and generously rub the pork ribs with it. Place ribs in a baking pan and cover with foil.  Place in a preheated 250F oven.  Cook for 3 hours til fork tender.

Heat large frying pan over medium high flame.  Add bacon and cook to golden brown.  Remove bacon and reserve on plate lined with paper towel.  To bacon fat add oil and then add onion, carrot, and celery, mix and sweat for 2-3 minutes.  Add garlic and cook another minute.  Add bell pepper, potato, and herbs.  Add stock and return cooked pork back to mixture.  Stir to make sure everything is well combined.  Taste and correct seasoning with salt and pepper to your liking.  Serve and enjoy!

Weekly Menu July 25th - July 29th

Monday-
Sauteed Kale, Mushroom, and Carrots
Baby Greens and Beet Salad with Lemon-Honey Vinaigrette

Tuesday-
Pesto Crusted Salmon
Oven Roasted Asparagus with Shaved Egg

Wednesday-
Moroccan Lamb with Rice
Zucchini and Summer Squash Medley

Thursday-
Hamburger Salad
Sweet Potato Fries

Friday-
"Steak and Red Wine Night"

Weekly Menu July 10th -July 15th

Sunday-
Broccoli Puree
Pork and Sweet Potato Hash
Baby Kale Salad with Roasted Garlic Vinaigrette

Monday-
Tuscan Kale and Mushroom Sauté
Roasted Carrots with Honey and Chiles

Tuesday-
Oven Roasted Salmon with a Chimichurri Sauce
Chopped Romaine Salad with a Citrus Herb Vinaigrette

Wednesday-
Ratatouille with Basmati Rice

Thursday-
Fresh Guacamole
Shredded Chicken Tacos with Salsa Fresco
Green Salad with a Tequila-Lime Vinaigrette

Friday-
Belvedere Martinis
Grilled Hangar Steak with Caramelized Balsamic and Soy Onions
Oven Roasted Brussels Sprouts
Zucchini and Summer Squash Gratin