Saturday
Chicken Pot Pie with Butternut Squash
Green Beans with Almonds
Sunday
Turkey Sausage and White Bean Stew
Roasted Brussels Sprouts
Monday
Warm Shrimp and Escarole Salad
Brown Rice Pilaf
Tuesday
Mushroom, Leek, and Fontina Omelette
Baby Arugula Salad, Shaved Red Onion, Lemon Dressing
Wednesday
Grilled Baja Fish, Fresh Salsa
Rice and Beans, Chopped Salad with an Agave-Lime Vinaigrette
Thursday
Vinegar Braised Pork and Onions
Sweet Potato Mash with Roasted Garlic
Friday
Hanger Steak with Spicy Lemon Quinoa
Parmesan-Roasted Cauliflower
Sunday, January 27, 2013
Chesapeake Bay Party Nuts
2 tablespoons butter, melted
2 teaspoons Old Bay Seasoning
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon hot sauce
2 cups pecan halves or whole almonds
Stir together melted butter, Old Bay Seasoning, Worcestershire sauce, garlic powder, and hot sauce; add pecans or almonds, tossing to coat. Place nuts in an aluminum foil-lined 15- x 10-inch jellyroll pan.
Bake seasoned nuts at 300° for 30 minutes, stirring twice. Cool & Enjoy!
Store in an airtight container.
Saturday, January 19, 2013
Pecan-crusted Chicken with Tapenade
Makes 4 servings
4 chicken breasts, boneless, skin removed
1 large egg
1/4 C. Milk
3/4-1 C. ground pecans
6 Tbsp. grated Parmesan cheese
3 tsp. onion powder
2 tsp. fresh chopped oregano
Kosher salt and fresh ground black pepper, to taste
1/2 C. Store bought tapenade, caponata, or pesto (Trader Joe's has some great choices)
Preheat oven to 350 degrees F.
Pound each chicken breast until half there original thickness.. (I do this by placing a good sized sheet of plastic wrap on the counter, then place a breast on top and cover with another sheet. Now using a mallet, skillet, or my hand as a fist pound the breast)
In a shallow bowl beat egg with a fork, beat in milk. In another bowl mix together pecans, Parmesan cheese, onion powder, oregano, salt and pepper.
One by one, place a chicken breast in the egg mixture, coat well. Then place into the pecan mixture, coat both sides, pressing a little to make sure it sticks. Place on an oiled rimmed baking pan. Once all breasts are dredged and "breaded", place into oven and cook for 20-25 minutes, or until chicken is done. Once finished, remove from oven and let rest for 5 minutes. Top each breast with tapenade and serve, Enjoy!
4 chicken breasts, boneless, skin removed
1 large egg
1/4 C. Milk
3/4-1 C. ground pecans
6 Tbsp. grated Parmesan cheese
3 tsp. onion powder
2 tsp. fresh chopped oregano
Kosher salt and fresh ground black pepper, to taste
1/2 C. Store bought tapenade, caponata, or pesto (Trader Joe's has some great choices)
Preheat oven to 350 degrees F.
Pound each chicken breast until half there original thickness.. (I do this by placing a good sized sheet of plastic wrap on the counter, then place a breast on top and cover with another sheet. Now using a mallet, skillet, or my hand as a fist pound the breast)
In a shallow bowl beat egg with a fork, beat in milk. In another bowl mix together pecans, Parmesan cheese, onion powder, oregano, salt and pepper.
One by one, place a chicken breast in the egg mixture, coat well. Then place into the pecan mixture, coat both sides, pressing a little to make sure it sticks. Place on an oiled rimmed baking pan. Once all breasts are dredged and "breaded", place into oven and cook for 20-25 minutes, or until chicken is done. Once finished, remove from oven and let rest for 5 minutes. Top each breast with tapenade and serve, Enjoy!
Saturday, January 12, 2013
Weekly Menu Jan. 12th - Jan. 18th
Saturday-
Zucchini "Pasta" with Baby Bella Mushrooms and Turkey
Chopped Salad with Italian Herb Vinaigrette
Broccoli with Garlic
Sunday-
Pecan Crusted Chicken with Olive Tapenade
Roasted Carrots, Leeks, and Corn Medley
Monday-
Parmesan Breaded Pork Chops with Balsamic Vegetables
Spanish Rice
Tuesday-
Pan Seared Shrimp on top a Baby Greens Salad with Avocado, Tomato, and Cucumber
Creamy Lemon Dressing
Wednesday-
Vegetable Frittata with Sun-dried Tomatoes, Potato, and Bacon
Thursday-
Grilled Talapia with a Citrus Cream on a bed of Spaghetti Squash
Roasted Tomatoes and Pesto
Green Beans with Red Onion Confetti
Friday-
Dinner out with Friends in Ann Arbor
Zucchini "Pasta" with Baby Bella Mushrooms and Turkey
Chopped Salad with Italian Herb Vinaigrette
Broccoli with Garlic
Sunday-
Pecan Crusted Chicken with Olive Tapenade
Roasted Carrots, Leeks, and Corn Medley
Monday-
Parmesan Breaded Pork Chops with Balsamic Vegetables
Spanish Rice
Tuesday-
Pan Seared Shrimp on top a Baby Greens Salad with Avocado, Tomato, and Cucumber
Creamy Lemon Dressing
Wednesday-
Vegetable Frittata with Sun-dried Tomatoes, Potato, and Bacon
Thursday-
Grilled Talapia with a Citrus Cream on a bed of Spaghetti Squash
Roasted Tomatoes and Pesto
Green Beans with Red Onion Confetti
Friday-
Dinner out with Friends in Ann Arbor
Monday, January 7, 2013
Penne with Fennel and Pork Ragu
This will make 6-8 servings
2# ground pork
2 tsp. kosher salt, plus more for seasoning
3 Tbsp. olive oil, divided
3 cups fennel bulb, minced
3 cups onions, minced
1 clove garlic, minced
3 C. Dry white wine
4 C. chicken broth
1 (12oz) can diced San Marzano tomatoes
Fresh ground black pepper
1# penne pasta
Finely grated Parmesan cheese
Extra virgin olive oil
In a large bowl combine the pork and salt. Thoroughly mix together until pork is sticky. Cover and chill at least 2 hours. (Overnight is best)
Roll pork mixture into 16-18 meatballs. Heat 1 1/2 Tbsp. olive oil in a large heavy pot over medium high heat. Working in batches (adding oil between batches) cook meatballs until all sides are brown. Transfer meatballs to a paper towel lined plate, reserve.
Reduce heat under pot to medium, scatter fennel, onions, and garlic, mix. Return meatballs to pot and cook, stirring occasionally as needed to prevent scorching, until vegetables are translucent and juices have evaporated, about 25 minutes.
Add wine, using a wooden spoon scrape up the browned bits from the bottom of pot, bring to a simmer. Cook until wine has reduced by three-quarters, about 15 minutes. Add 4 cups broth and tomatoes. Return sauce to a simmer, cover pot with lid slightly ajar and stirring occasionally, until meatballs are very tender, about 2 1/2 hours.
Using a potato masher or fork, carefully break meatballs into small pieces. If sauce becomes too thick, add broth by the 1/2 capfuls until you get the desired consistency. Season ragú to taste with salt and pepper. Ragú can be made up to 3 days ahead of serving. Just let cool in pot, cover and keep chilled. Return ragú to a simmer before continuing.
Bring a large pot of generously salted water to a boil. Cook penne pasta, stirring occasionally, until al dente. Drain and transfer to the pot with the hot ragú. Stir until well incorporated.
Transfer pasta to a warm large wide bowl. Sprinkle with cheese and drizzle with olive oil. Serve and Enjoy!
2# ground pork
2 tsp. kosher salt, plus more for seasoning
3 Tbsp. olive oil, divided
3 cups fennel bulb, minced
3 cups onions, minced
1 clove garlic, minced
3 C. Dry white wine
4 C. chicken broth
1 (12oz) can diced San Marzano tomatoes
Fresh ground black pepper
1# penne pasta
Finely grated Parmesan cheese
Extra virgin olive oil
In a large bowl combine the pork and salt. Thoroughly mix together until pork is sticky. Cover and chill at least 2 hours. (Overnight is best)
Roll pork mixture into 16-18 meatballs. Heat 1 1/2 Tbsp. olive oil in a large heavy pot over medium high heat. Working in batches (adding oil between batches) cook meatballs until all sides are brown. Transfer meatballs to a paper towel lined plate, reserve.
Reduce heat under pot to medium, scatter fennel, onions, and garlic, mix. Return meatballs to pot and cook, stirring occasionally as needed to prevent scorching, until vegetables are translucent and juices have evaporated, about 25 minutes.
Add wine, using a wooden spoon scrape up the browned bits from the bottom of pot, bring to a simmer. Cook until wine has reduced by three-quarters, about 15 minutes. Add 4 cups broth and tomatoes. Return sauce to a simmer, cover pot with lid slightly ajar and stirring occasionally, until meatballs are very tender, about 2 1/2 hours.
Using a potato masher or fork, carefully break meatballs into small pieces. If sauce becomes too thick, add broth by the 1/2 capfuls until you get the desired consistency. Season ragú to taste with salt and pepper. Ragú can be made up to 3 days ahead of serving. Just let cool in pot, cover and keep chilled. Return ragú to a simmer before continuing.
Bring a large pot of generously salted water to a boil. Cook penne pasta, stirring occasionally, until al dente. Drain and transfer to the pot with the hot ragú. Stir until well incorporated.
Transfer pasta to a warm large wide bowl. Sprinkle with cheese and drizzle with olive oil. Serve and Enjoy!
Sunday, January 6, 2013
Cauliflower Crust "Pizza" with Veggies and Sausage
The "crust" of this pizza (wheat-free) is not sturdy enough to hold in your hand, but it's a very nice substitute for the real thing without the wheat. Like any pizza this can be served as vegetarian or with meat, you can get as creative as you like. I like to serve this with a fresh salad for a really satisfying dinner.
This will make 4-6 servings
1 head cauliflower, cut into 1 to 2 inch pieces
3/4 cup olive oil
2 large eggs
3 C. shredded mozzarella cheese or Italian cheese blend
12 oz. crushed tomatoes (can use store bought pizza sauce if you like)
Choice of vegetable toppings, use whatever you like; I like bell peppers, onions, fresh spinach, & chopped portobello mushrooms
1/2# cooked ground sausage (can use any type of meat you like)
Fresh basil leaves
Fresh oregano
1/4 C. grated Parmesan cheese
Kosher salt and fresh ground black pepper
Preheat oven to 350 degrees F.
In a large pot of boiling water cook the cauliflower until soft, about 20 minutes. Drain and transfer to a large bowl. Mash until the consistency of mashed potatoes with minimal chunks. Add 1/4 cup of the oil, the eggs, and 1 cup of the mozzarella cheese, salt and pepper and mix well.
Lightly oil a pizza pan or large rimmed baking sheet. Pour the cauliflower mixture onto the pan and press the "dough" into a flat, pizza-like shape no more than 1/2 inch thick. Mound it up higher at the edges. Put into the oven and bake for 20 minutes.
Remove the pizza "crust" from the oven, leaving oven on, and spread with the tomato sauce. Top with the remaining mozzarella cheese, vegetables, and meat. Top with basil and oregano. Drizzle with some of the oil and sprinkle with Parmesan. Place back not oven and bake until cheese has fully melted and starts to golden in cold, about 15 minutes.
Cut the pizza into wedges and using a spatula, transfer to warm plates. Serve and Enjoy!
This will make 4-6 servings
1 head cauliflower, cut into 1 to 2 inch pieces
3/4 cup olive oil
2 large eggs
3 C. shredded mozzarella cheese or Italian cheese blend
12 oz. crushed tomatoes (can use store bought pizza sauce if you like)
Choice of vegetable toppings, use whatever you like; I like bell peppers, onions, fresh spinach, & chopped portobello mushrooms
1/2# cooked ground sausage (can use any type of meat you like)
Fresh basil leaves
Fresh oregano
1/4 C. grated Parmesan cheese
Kosher salt and fresh ground black pepper
Preheat oven to 350 degrees F.
In a large pot of boiling water cook the cauliflower until soft, about 20 minutes. Drain and transfer to a large bowl. Mash until the consistency of mashed potatoes with minimal chunks. Add 1/4 cup of the oil, the eggs, and 1 cup of the mozzarella cheese, salt and pepper and mix well.
Lightly oil a pizza pan or large rimmed baking sheet. Pour the cauliflower mixture onto the pan and press the "dough" into a flat, pizza-like shape no more than 1/2 inch thick. Mound it up higher at the edges. Put into the oven and bake for 20 minutes.
Remove the pizza "crust" from the oven, leaving oven on, and spread with the tomato sauce. Top with the remaining mozzarella cheese, vegetables, and meat. Top with basil and oregano. Drizzle with some of the oil and sprinkle with Parmesan. Place back not oven and bake until cheese has fully melted and starts to golden in cold, about 15 minutes.
Cut the pizza into wedges and using a spatula, transfer to warm plates. Serve and Enjoy!
Weekly Menu Jan.5th - Jan. 11th
Saturday
Strip Steak with Roasted Shallots and Garlic
Oven Roasted Potatoes with Rosemary and Sea Salt
Spaghetti Squash with Parmesan
Green Beans with Red Onion
Sunday
Cauliflower Crust "Pizza" with Veggies and Sausage
Chopped Italian Salad with Basil Vinaigrette
Monday
Mexican Chicken Soup with a Bean and Vegetable Tortilla
Romaine Salad with a Honey-Lime Vinaigrette
Tuesday
Seared Crab Cakes with Coconut-Lime Cream
Baby Spinach Salad, Red Onions, Walnuts, and Gorgonzola Vinaigrette
Wednesday
Grilled Salmon with Wasabi Glaze
Broccoli and Garlic
Steamed Rice with Ginger-Soy Vegetables
Thursday
Spaghetti Squash with Chicken and Mushroom Alfredo
Garden Salad with Mixed Herb Vinaigrette
Friday
Dinner out with Friends
Strip Steak with Roasted Shallots and Garlic
Oven Roasted Potatoes with Rosemary and Sea Salt
Spaghetti Squash with Parmesan
Green Beans with Red Onion
Sunday
Cauliflower Crust "Pizza" with Veggies and Sausage
Chopped Italian Salad with Basil Vinaigrette
Monday
Mexican Chicken Soup with a Bean and Vegetable Tortilla
Romaine Salad with a Honey-Lime Vinaigrette
Tuesday
Seared Crab Cakes with Coconut-Lime Cream
Baby Spinach Salad, Red Onions, Walnuts, and Gorgonzola Vinaigrette
Wednesday
Grilled Salmon with Wasabi Glaze
Broccoli and Garlic
Steamed Rice with Ginger-Soy Vegetables
Thursday
Spaghetti Squash with Chicken and Mushroom Alfredo
Garden Salad with Mixed Herb Vinaigrette
Friday
Dinner out with Friends
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