Weekly Dinner Menu: April 14-20

I know I said I was going to explore another cookbook for this week's meal plan, however, I'm leaving town on a family matter so I'm not going to post recipes this week.  Next week in honor of Earth Day our family is going vegetarian.  Check back for the following yummy vegetarian recipes:

Sunday:  Black Bean Burritos
Monday:  Easy Fried Rice
Tuesday:  Gnocchi with Butter Thyme Sauce
Wednesday:  Dad's Egg Sandwich and Hashbrowns
Thursday:  Tortellini-Tomato Toss
Friday:  Quattro Formaggi Pizza
Saturday:  Chickpea Pasta with almonds and parmesan

See you next week.

Weekly Dinner Menu: April 7 - 13

This week's meals are all coming from one cookbook.  I like to do this a lot.  I have a pretty large collection of cookbooks and I figure that if I have the books I may as well use them.  Sometimes I will pick one book and all of my recipes for a week will come from one book.  This allows us to try a lot of new things and find recipes that I really like (and a few that will never be made again).
This week I have chosen a book from one of my favorite Food Network celebrity chefs, Sandra Lee.  The book is Sandra Lee Semi-Homemade Cooking 2, which I picked up at Big Lots for $5.00.  The book is broken into nine chapters:  Italian, Mexican, Asian, BBQ, Comfort Food, Light and Healthy, Slow Cooking, Everyday Dinners and Special Occasions.  I have chosen a meal from 7 of the 9 chapters and have paired some sides, dessert and cocktails with a few.

DISCLAIMER:  I have not tried any of these recipes before.  They are all new to me as well so we will be testing them out together.  Let me know if you try any and what you think.

Sunday-Italian
Lasagna

Servings: 6 to 8, prep time: 20 minutes, baking time: 30 minutes

INGREDIENTS:

• 1 package (16 oz) lasagna noodles
• 1-1/2 lbs ground beef
• 1 medium yellow onion, finely chopped
• 2 cans (10-3/4 oz each) condensed tomato soup*
• 2 Tbsp apple cider vinegar
• 1 Tbsp dried oregano
• 1 tsp bottled minced garlic
• 1 container (16 oz) small-curd cottage cheese
• 1 package (8 oz) shredded mozzarella cheese

DIRECTIONS:

1. Preheat oven to 350.  Cook noodles according to package directions.  Drain.
2. While noodles are cooking, brown beef in a large skillet over medium heat; drain.  Add onion, tomato soup vinegar, oregano, an garlic.  Simmer for 20 minutes.
3. Lay noodles lengthwise across bottom of a greased 13x9-inch baking dish.  Spread a layer of cottage cheese over noodles.  Add a layer of meat mixture, then cover with mozarella cheese.  Repeat for three layers.  Finish with a layer of cheese.
4. Bake about 30 minutes or until bubbly and cheese is golden.

*NOTE:  I have never made this recipe and after reading some reviews of it, as well as an entire article in the New York Times about it I decided to make a change.  Instead of 2 cans of tomato soup I decided to use a 22 oz jar of our favorite spaghetti sauce.  Still quick and easy and I can only assume tastier than tomato soup.  I do not believe that tomato soup should ever be used as a pasta sauce.

OPTIONAL SIDE:

• salad

ADULT BEVERAGE:
Scropino
servings: 2, prep time:  3 minutes


INGREDIENTS:

• 2 scoops lemon gelato or sorbet
• 3 oz citrus vodka
• 3 oz lemoncello
• Italian Prosecco or sparkling white wine
• Lemon slices, for garnish

DIRECTIONS:

1. In a blender, combine gelato, vodka, and lemoncello.  Blend until smooth.
2. Divide between 2 glasses, then add Prosecco to fill glasses.  Garnish with lemon slices.

Monday-Asian
Crispy Orange Beef

INGREDIENTS:

• 1-1/2 lbs flank steak, cut into 1-inch strips 
• salt and pepper
• 1/2 cup all-purpose flout
• vegetable oil for frying
• 1 tsp minced garlic
• 1 Tbsp canola oil
• 1/2 cup orange marmalade
• 1 cup beef broth
• 10 small dried Thai chiles
• 1 tsp soy sauce
• 2 tsp cornstarch

DIRECTIONS:

1. For the beef, season flank steak strips with salt and pepper, then toss with flour.  Shake off excess flour.
2. In a large skillet, heat 1/4 to 1/2 inch vegetable oil to 365 degrees.  Working in batches, fry flour-coated steak strips until golden brown, about 3-4 minutes.  (Do not crowd pan)  Drain on paper towels.  Set aside and keep warm.
3. For sauce, in a medium saucepan over medium heat, saute garlic in canola oil until fragrant.  Add orange marmalade, 1/2 cup beef broth, chiles, and soy sauce.  Bring to boil; reduce heat and simmer for 5 minutes.  In a small bowl, stir cornstarch into remaining 1/2 cup beef broth.  Stir cornstarch mixture into simmering sauce.  Return to simmer for 3 to 4 minutes until sauce thickens.  Pour over beef and serve.

OPTIONAL SIDES:

• dumpling soup
• edamame
• white rice

Tuesday-Mexican
Grilled Fish in Corn Husks with Rice and Beans

INGREDIENTS:

• 1 box Spanish Rice mix
• 1 can black beans, drained
• 4 halibut fish fillets
• 2 Tbsp fresh lime juice
• 1 packet Fajita seasoning mix
• 4 ears corn with husks
• 2 Tbsp butter, melted

DIRECTIONS:

1. Prepare rice according to package directions, adding beans during last 5 minutes of cooking time.
2. Meanwhile, sprinkle fish with lime juice and all but 1 Tbsp fajita seasoning.  Remove husks from corn and cut corn into 3-to 4 inch chunks.  Wrap husks around fish, tying with kitchen string to secure.  Brush corn with melted butter and sprinkle with remaining fajita seasoning.
3. Grill fish directly over medium heat for 5 minutes.  Turn fish over and grill 5 minutes more.  Grill corn alongside fish, turning frequently.

TIP:  To lock in moisture, soak the corn husks in water for several hours before wrapping the fish.  To grill corn without burning, remove the tip of the corn at the silk end of the ear.  Soak the corn in water for one hour.  Then, grill corn for 15 minutes, turning every 3 minutes.

Wednesday-BBQ
Cowboy Tri-Tip


INGREDIENTS:

• 2 Tbsp chili powder
• 2 Tbsp cumin
• 1 Tbsp Lawry's seasoned pepper
• 1 Tbsp onion powder
• 1 Tbsp garlic powder
• 1-1/2 lb tri-tip roast
• kosher salt
• 1 26 oz jar pasta sacue
• 1 Tbsp chili powder
• 1 tsp dry mustard
• 2 Tbsp Worcestershire sauce
• 1 Tbsp honey

DIRECTIONS:

1. Preheat grill for medium-direct heat.
2. For dry rub, in a small bowl combine first 5 ingredients.  Set aside
3. Rinse roast with cold water and pat completely dry with paper towels.  Place roast on plate or platter and season with kosher salt.  Rub a generous amount of dry rub into both sides of meat.  Let rest for 10 to 15 minutes.  Repeat rub and rest 2 to 3 times until all seasoning is used.
4. While meat is resting between rubs, prepare BBQ sauce.  In a saucepan over medium heat, combine the last 5 ingredients.  Bring to a boil.  Reduce heat and simmer for 15 minutes.  Set aside.
5. Grill roast about 20 minutes for medium-rare, turning and mopping with sauce every 5 minutes.  Transfer roast to cutting board.  Tent with foil; let stand 10 minutes.  Cut roast diagonally across grain.  Serve with extra sauce.

OPTIONAL SIDES:
Baked Beans
Cornbread Muffins

Thursday-Comfort Food
Clam Chowder in Sourdough Bread Bowls
















I am going to go one step further and make this even easier...

INGREDIENTS:

• Sourdough bread bowls, for serving
• 2-3 cans of Campbell's Chunky New England Clam Chowder
• fresh ground pepper

DIRECTIONS:

1. Bake bread according to package directions.  Cut out top and center of bread to make bowl.
2. Cook soup according to label directions.  Pour soup into bread bowl.

OPTIONAL SIDES:

• salad

Friday-Slow Cooking
Beer BBQ Chicken




INGREDIENTS:

• 1 tsp canola oil
• 4 lbs chicken breasts and thighs, rinsed and patted dry
• salt and pepper
• 2 medium onions, cut into wedges
• 1 cup dark beer or ale
• 1-1/2 cups barbecue sauce

DIRECTIONS:

1. In a large skillet, heat oil over medium-high heat.  Season chicken with salt and pepper.  Working in batches, brown chicken on both sides.  Place browned chicken in a 4-to 5-quart slow cooker.  Add onions to slow cooker.
2. In a bowl, combine dark beer and barbecue sauce.  Pour mixture over chicken and onions in slow cooker.
3. Cover and cook on high-heat for 3-4 hours or low heat for 7-8 hours.

OPTIONAL SIDES:

• scalloped potatoes
• green beans

Saturday-Everyday Dinners
Baked Pork Chops with Sweet Potatoes and Pears

INGREDIENTS:

• 3 large sweet potatoes, peeled and quartered
• 3 pears, peeled, quartered, and cored
• 1/3 cup chopped pecans
• 1/3 cup brown sugar, packed
• 3 Tbsp plus 1/2 cup all-purpose flour
• 3 Tbsp butter, melted
• olive oil cooking spry
• 2 eggs, beaten
• 1 cup Italian seasoned bread crumbs
• 1 Tbsp herbes de Provence
• 4 bone-in pork loin chops, 3/4 inch thick

DIRECTIONS:

1. Preheat oven to 350 degrees.  In an 8-inch square baking dish, combine sweet potatoes and pears.  In a small bowl, combine pecans, brown sugar, 3 Tbsp flour and the butter to make a paste.  Crumble mixture over potatoes and pears.  Set aside.
2. Spray a roasting pan and rack with cooking spray.  Place eggs in a shallow bowl.  Place 1/2 cup flour on plate.  Place bread crumbs and herbes de Provence on another plate and mis well.  Dredge pork chops in flour.  Dip in eggs, then in bread crumb mixture.  Arrange chops on rack in prepared pan and coat lightly with cooking spray.
3. Bake pork chops alongside sweet potatoes and pears for 20 to 30 minutes or until chops are cooked to desired doneness and sweet potatoes and pears are tender.

Another cook book exploration next week.  Stay tuned.

Weekly Dinner Menu: March 31-April 6

This week brings us Easter and The Detroit Tigers home opener (which in our house is an unofficial holiday).

Sunday
Carrot Crescent Rolls filled with Egg Salad
from Hungry Happenings




Happy Easter!  We usually celebrate with family, in the middle of the afternoon we have our big meal so by dinner time we aren't really hungry but I like to have something light in case we get hungry.  This is the perfect meal.

INGREDIENTS:

• 1 tube Pillsbury Crescent Recipe Creations Crescent Seamless Dough Sheet*
• 1 egg (whisked with 1 tsp of water to make an egg wash)
• Yellow and Red liquid food coloring (the kind from the grocery store is fine for this recipe)
• 1-1/2 cups of your favorite egg or ham salad
• 1 bunch of fresh dill or parsley

*if you can't find this product, you can use sheets of puff pastry, or use crescent rolls and pinch all the seams together.

SPECIAL EQUIPMENT NEEDED:

pizza cutter or knife

6 metal cream horn molds

pastry brush

non-stick aluminum foil lined baking sheet

DIRECTIONS:

1. Preheat the oven to 400 degrees.
2. Unroll the Crescent rolls onto a cutting board.  Use a pizza cutter or a knife to cut the dough lengthwise into 6 equal strips.  Brush one strip with egg wash.  Roll the strip into a 17"-18" long log. 
3. Wrap one dough log around each cream horn mold.  Repeat.  Be sure your dough does not hang over the open end of the cream horn mold, as it will make it difficult to remove once baked.
4. Line a baking sheet with non-stick aluminum foil or parchment paper.  Squeeze about 30 drops of yellow food coloring in a small bowl.  Add one or two drops of red.  Stir to create orange.  Brush the orange all over each carrot shaped dough.  Set carrots on a lined baking sheet.
5. Bake for 6-8 minutes.  Carefully remove from the cream horn by holding the carrot in one hand and using the other to twist the mold and gently pull it out.
6. Fill each carrot with egg salad or ham salad.  Press a few sprigs of dill or parsley into the egg salad for a decorative effect.

OPTIONAL SIDES:

• green salad

Monday

Philly Cheesesteak Sloppy Joes
from Rachael Ray



INGREDIENTS:

• 4 Tbsp olive oil
• 1 lb ground sirloin
• 1 softball-sized onion, chopped
• Kosher salt and pepper
• 1/4 cup steak sauce, such as A-1
• 1 cup beef stock
• 2 Tbsp butter
• 2 Tbsp flour
• 1 cup milk
• 1 cup shredded provolone cheese
• 4 ciabatta rolls, hoagie rolls, or 6-inch lengths of Italian bread, split

DIRECTIONS:

1. Heat 1 Tbsp of olive oil, 1 turn of the pan, in a large skillet over medium-high heat.  Add the beef and cook 5 to 6 minutes, crumbling with a wooden spoon as it browns.  Add the onion and season with salt and pepper.  Cook until the onions are tender, 7 to 8 mins.  Stir in the steak sauce and beef stock, bring the mixture up to a bubble, and cook for 2 mins.
2. While the meat is cooking, melt the butter in a small skillet or saucepan over medium heat.  Stir in the flour and cook for 1 min., then whisk in the milk and let it come up to a bubble.  cook for a minute or two to thicken, then stir in the cheese.  Remove from heat.
3. Spoon the filling onto the roll bottoms and top with the super thick provolone cheese sauce.  Set the roll tops in place.

OPTIONAL SIDES:

• salad 
• chips

Tuesday
Crockpot Bacon Cheeseburger Soup
from Family Fresh Meals



INGREDIENTS:

• 1 lb ground beef
• 1 cup onions, diced
• 2 cups shredded sharp cheddar cheese
• 1 can diced tomatoes
• 5 strips of bacon, cooked and crumbled
• 1/2 cup celery, chopped
• 1 cup carrots, shredded
• 2 cups potatoes, cubed
• 8 oz cream cheese, cubed
• 4 cups chicken broth
• 1/4 cup flour
• 1 cup milk
• 3-4 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp pepper

DIRECTIONS:

1. Start by sauteing onions and browning your beef together, until meat is no longer pink.
2. Combine all ingredients EXCEPT for the shredded cheddar cheese, milk and flour
3. Stir to combine ingredients.  Cover and cook on LOW for 7 hours.
4. When 10 minutes are left, you are going to add a thickener and your cheese.  to make the thickener, combine milk and flour.  Whisk until clumps are gone. 
5. Uncover the crockpot and stir in cheese and thickener.  Cover and cook for the remaining 10 minutes, until cheese is melted.

OPTIONAL SIDES:

• salad
• bread

Wednesday
Crockpot Chicken Tacos
from Love Always Mommy



INGREDIENTS:

• 4 boneless skinless chicken breasts
• 1 packet taco seasoning
• 1 jar mild salsa
• tortillas
• toppings (cheese, sour cream, etc.)

DIRECTIONS:

1. Put your chicken breasts in your crock pot, pour the taco seasoning over the chicken breasts.  Then pour the salsa on top.  Set crock pot on low and cook for 4-6 hours.  You should be able to shred the Chicken with a fork.
2. Put some chicken in a tortilla and top with whatever you wish. 

OPTIONAL SIDES:

• chips and salsa
• spanish rice
• refried beans

Thursday
French Dip Panini
from our Family Favorites File, adapted from Rachael Ray



INGREDIENTS:

• 4 Tbsp butter, softened
• 1 shallot, finely chopped (optional)
• 1 Tbsp cornstarch
• 2 cups beef broth
• 1 lb sliced roast beef
• 1 pkg Flat Out! flat bread
• 4 oz pepper jack slices

DIRECTIONS:

1. In a medium saucepan, melt 2 Tbsp butter over medium heat.  Add the shallot and cook 1-2 minutes.  Add the cornstarch and cook for 1 minute.  Whisk in the beef broth.
2. Add the roast beef to the sauce and warm over low heat.
3. Butter the outside of one piece of flat bread.  Put roast beef and cheese on bread.  Fold in half and press on a grill.
4. Divide remaining roast beef sauce into small bowls for dipping.

OPTIONAL SIDES:

• onion rings
• vegetable of your choice

Friday
Michigan Dogs with Cheese Sauce
from Rachael Ray



Today is the Detroit Tigers Home Opener vs. the New York Yankees.  I am originally from the Detroit area and I grew up watching the Tigers.  My whole family are huge Tigers fans and when I married Prince Charming he jumped right on board.  Now even Bug-A-Boo gets into the spirit of opening day. Since her first Tigers Home Opener, in 2008, we have had our picture taken together in our gear.

2008

2009

2010

2011

2012

INGREDIENTS:
Michigan Sauce:

• 1 Tbsp olive oil
• 1/2 lb ground beef chuck
• 1 Tbsp chili powder
• 1-1/2 tsp smoked sweet paprika
• 1-1/2 tsp ground coriander
• Kosher salt and pepper
• 1 Tbsp tomato paste
• 1-1/2 cups beef stock

Cheese Sauce:

• 2 Tbsp butter
• 2 Tbsp flour
• 1-1/2 cups milk
• 1 cup shredded yellow cheddar cheese
• 1/2 cup yellow mustard

Other:

• 8 large all-natural pork or beef hot dogs
• 8 bakery hoagie, sub or hot dog rolls, split open like a book

DIRECTIONS:

1. Heat a griddle over medium-high heat.
2. Bring a few inches of water to a boil in a deep skillet.  Reduce heat, keeping the water at a low boil.
3. Make the Michigan sauce:  Heat the olive oil, 1 turn of the pan, in a saucepan over medium-high heat.  Add the ground beef and brown, 5 to 6 minutes, crumbling with a wooden spoon as it cooks.  Sprinkle with the chili powder, paprika and coriander; season with salt and pepper.  Stir in the tomato paste and cook 1 minute, then add the stock.  Reduce the heat to simmering.
4. Make the cheese sauce:  In a small saucepan, melt the butter over medium heat.  Add the flour and cook 1 minute.  Whisk in the milk, season with salt and pepper, and cook until thickened, 1 to 2 minutes.  Melt the cheese into the sauce.  Whisk in the mustard and reduce the heat to low.
5. Add the dogs to the boiling water and cook 4 to 5 minutes to heat through.  Remove the dogs, split them lengthwise, and open like a book.  Place on the hot griddle long enough to crisp the inside of the dog as well as the casing, a few minutes.
6. Nestle the dogs in the rolls and top with both the Michigan and the cheese sauces.

OPTIONAL SIDES:

• corn-on-the-cob
• chips
• Apple Pie for dessert

Saturday
Classic Steak Frites
from our Family Favorites File adapted from Redbook Magazine


INGREDIENTS:

• 1 Tbsp olive oil
• 20 oz boneless NY Strip Steaks
• 12 oz bag of Shoestring Fries
• Salt and Black Pepper
• 1/4 cup of brandy or bourbon
• 1/2 cup heavy cream

DIRECTIONS:

1. Cook fries according to package
2. Season steak with coarsely ground black pepper and salt.
3. Heat a large cast iron skillet over medium heat.  Add olive oil.  When heated add steaks.  Cook 3-4 minutes on each side.  Transfer to plate, keep warm.
4. Remove skillet from heat and add bourbon.  Raise to medium-high heat and bring to boil.  Add cream and cook over high heat until reduced or thickened, 2-3 minutes.  Stir in 1/4 tsp salt.  Pour over steaks.

OPTIONAL SIDES:

• steamed broccoli or asparagus

Next week I'm going to explore one of my cookbooks.  Check back to see which book and which yummy recipes.

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Weekly Dinner Menu: March 24-30

This week has several of our family favorites. These are my go to recipes when I feeling kinda stuck on a meal plan.

Sunday:
Coconut Chicken Chili
from Better Homes and Gardens part of our Family Favorites

INGREDIENTS:

• 12oz chicken, chopped
• 1 onion, chopped
• 1-1/2 tsp chili powder
• 1-1/2 tsp ground ginger
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 1 Tbsp olive oil
• 1 Tbsp flour
• 1 (14oz) coconut milk
• 1 Tbsp peanut butter
• 1 cup water
• 1 (15oz) cannelloni beans, rinsed and drained
• 3 medium carrots, shredded
• 1 stalk celery, sliced
• 1 medium green onion, sliced
• 5 cloves garlic, minced
• 2 Tbsp. chopped basil

DIRECTIONS:

1. In a large saucepan cook the first 7 ingredients in the hot oil over medium heat for 6 to 8 minutes.  Stir in flour and cook 1 minute more.  Stir in coconut milk, peanut butter and water.  Bring to boiling, stirring occasionally.
2. Stir in the last 6 ingredients.  Return to boiling; reduce heat.  Simmer, covered for 10 minutes.  Serve with white rice.

OPTIONAL SIDE:

• White rice

OPTIONAL ADULT BEVERAGE:

• Wine:  Shiraz

Monday:  
Chili Cheese Frito Burger
adapted from Rachael Ray's Chipotle Burgers with Nacho Top

INGREDIENTS:

• 1-1/2lbs 80% lean ground beef
• 1/4lb smoky bacon (uncooked), finely chopped
• 2 Tbsp Worcestershire sauce
• 2 gloves garlic, minced
• 3-4 Tbsp grated onion
• salt and pepper
• vegetable oil or olive oil for drizzling

For the 3-cheese queso:

• 2 Tbsp butter
• 1 round Tbsp flour
• 1 cup milk
• 1-1/2 cups (1/3 lb) grated Manchego Cheese
• 1 cup (1/4lb) shredded Monterey Jack cheese
• 1/4-1/3 cup grate Parmigiano Reggiano cheese
• 6 burger rolls, split

For toppings:

• 1 small can of Hormel chili
• Fritos

DIRECTIONS:

1. Combine the beef with the bacon, Worchestershire sauce, garlic, onion , salt and pepper.  Form six patties that are thinner at the center and thicker at the edges for even cooking.  Drizzle with a little oil.
2. Heat a cast iron skillet or double-burner griddle pan over medium-high heat.
3. Melt the butter in a small pan over medium heat.  Whisk in the flour, cook for 1 minute, then add the milk.  Cook to thicken, then melt in the cheeses.
4. Meanwhile, grill the burgers for 5 minutes on each side for medium, a minute less per side for rare, a minute more per side for medium-well doneness.
5. Place the burgers on the bun bottoms and top with the cheese sauce, chili and Fritos.  Set the bun tops in place and serve.

OPTIONAL SIDES:

• Tater Tos
• Green Beans

OPTIONAL ADULT BEVERAGE:

• Beer:  Dos Equis Amber

Tuesday:  
Cheesy Vegetable Chowder
from Lulu the Baker

INGREDIENTS:

• 2 Tbsp butter
• 1/2 cup chopped onion
• 1 cup finely chopped carrot
• 1 celery stick, finely chopped
• 1 Tbsp minced garlic
• 4 cup chicken broth
• 2 large baking potatoes, peeled and chopped
• 1 Tbsp flour
• 1/2 cup water
• 2/3 cup milk
• 2 cups chopped broccoli
• 2 heaping cups shredded cheddar cheese

DIRECTIONS:

1. Melt butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt and serve.

OPTIONAL SIDES:

• bread
• salad

OPTIONAL ADULT BEVERAGE:

• Wine:  whatever your favorite is would be great with this comfort food.

Wednesday:  
Chicken Cordon Blue Casserole
Family Favorite File

INGREDIENTS:

• 1 cup sour cream
• 1-1/2 cups chicken broth
• 1 Tbsp dijon mustard
• 1/4 tsp ground black pepper
• 1-1/2 cups instant rice, uncooked
• 20oz fully cooked diced chicken breast
• 4-1/2 oz diced ham
• 6oz swiss cheese, either shredded or cut into pieces
• 1 cup frozen peas (optional)
• 1cup corn flakes, crushed
• 1/2 cup grated parmesan cheese
• 2 Tbsp butter, melted

DIRECTIONS

1. Preheat oven to 400.  Whisk together first 4 ingredients.  Add next 5; stir to continue.
2. Pour mixture into a 13x9-inch baking dish and spread evenly.
3. Mix together crushed corn flakes, parmesan cheese and melted butter in a small bowl.  Sprinkle evenly over top of casserole.
4. Bake uncovered on center oven rack for 30 minutes until heated through and topping is golden brown.

OPTIONAL SIDE:

• salad

OPTIONAL ADULT BEVERAGE:

• Wine:  Chardonnay

Thursday:  
Garlic Roasted Cod with Mashed Potato Crust
from Food & Wine part of our Family Favorites

INGREDIENTS:

• 2 lbs baking potatoes
• 1-1/4 tsp salt
• 1/2 tsp fresh ground black pepper
• 4 Tbsp butter, at room temp
• 1/2 cup heavy cream
• 2 lbs cod fillets
• 2 tsp cooking oil
• 4 cloves garlic, minced

DIRECTIONS:

1. Heat oven to 450.  Put the potatoes in a medium saucepan of salted water.  Bring to a boil and continue to boil until tender, about 15 minutes.
2. Drain the potatoes and put them back into the saucepan along with 3/4 tsp of the salt and 1/4 tsp of the pepper.  Mash the potatoes over very low heat, gradually incorporation the butter and cream.
3. Rub the cod with the oil and sprinkle the remaining 1/2 tsp salt and 1/4 tsp pepper.  Put the cod in a large roasting pan, sprinkle the fillets with the garlic, and then spread with mashed potatoes.  Roast until the fish is nearly done, 8-10 minutes for 3/4" fillets.
4. Heat the broiler.  Broil the fish until the potatoes are brown, about 2 min.

OPTIONAL SIDE:

• grilled asparagus

OPTIONAL ADULT BEVERAGE:

• WINE:  California Chardonnay

Friday:  
Going out to eat for a special occasion
I'm hoping for The Melting Pot (wink, wink, nudge, nudge)

Saturday:  
Beer Braised Pot Roast with mushrooms
from About.com Southern Food part of our Family Favorites

INGREDIENTS:

• 2 bags bacon bits
• 1 cup chopped onions (optional)
• 4-6.5oz cans of mushroom pieces
• 1 pot roast, about 3-4 lbs
• 4 Tbsp flour, divided
• 1 Tbsp grill seasoning
• olive oil or vegetable oil
• 1 cup beer
• 1 cup beef broth
• 4 Tbsp cold water

DIRECTIONS:

1. In a Dutch oven over medium heat, heat a small amount of oil.  Add bacon bits and cook for a few minutes.  Stir in the mushrooms and cook another 3-4 minutes.  Remove and set aside.  Combine 2 Tbsp of flour with the grill seasoning.  Coat the roast thoroughly on all sides with the mixture.  Add enough oil to the pan to coat the bottom.  Sear beef on all sides.
2. Add the bacon and mushrooms back to the pan along with the beer and broth.  Cover tightly, reduce heat to low and cook for 4 hours.
3. Remove roast and mushrooms to a bowl and set aside.  Bring broth to a simmer.
4. In a small bowl or cup, combine the remaining flour with the water, stirring or whisking until smooth.  Stir into the simmering broth and continue cooking, stirring, until thickened.  Add the beef and mushroom mixture back to the gravy and heat through.  There is enough gravy leftover to be able to use for other things.

OPTIONAL SIDES:

• Wild rice pilaf

OPTIONAL ADULT BEVERAGES:

• Wine:  Cabernet or Merlot

Weekly Dinner Menu: March 17-23

Our meal plan this week includes a St. Patrick's Day celebration and some great family friendly meals.  Enjoy!

Sunday

Guinness Corned Beef, Boxty potatoes and Easy Irish Soda Bread
Corned Beef and Bread from All Recipes













Happy St. Patrick's Day!  Every year I make a "traditional" Irish meal.  I try to switch it up between Corned Beef and Boxty potatoes and Irish Stew.  This year is Corned Beef.  This recipe is so easy and could also be done in a crock pot.  The potato recipe is straight from Ireland.  It takes some time but it is well worth it.

Guinness Corned Beef
INGREDIENTS:

• 1-1/2 lb corned beef brisket
• 1/4 cup plus 2 Tbsp of brown sugar
• 1 (12 oz) can or bottle of Guinness or another Irish stout beer

DIRECTIONS:

1. Preheat oven to 300 degrees.  Rinse the beef completely and pat dry.
2. Place the brisket on rack in a roasting pan or Dutch oven.  Rub the brown sugar on the corned beef to coat entire beef, including the bottom.  Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
3. Cover, and place in preheated oven.  Bake for 2-1/2 hours.  Allow to rest 5 minutes before slicing.
4. During the last hour, you may put vegetables in the roasting pan as well.  Try a wedge of cabbage, onions and carrots.  You may need to add a little more beer with your vegetables.
5. For a crock pot:   Rub the brown sugar on the corned beef to coat entire beef, including the bottom.  Place in the crock pot with the seasonings it came with.  Pour the bottle of stout beer around, and gently over the beef to wet the sugar.  Cook on low for 7-9 hours.

Boxty
from The Irish Potato Cookbook, purchased at the Cliffs of Moher gift shop in Ireland
INGREDIENTS:

• 8oz raw potato
• 8oz cooked mashed potatoes
• 2 cups plain flour
• good pinch of baking soda
• 1-1/2 cups buttermilk
• pinch of salt
• large knob of butter

DIRECTIONS:

1. Grate the raw potato into a colander lined with paper towel.  Press down another sheet of paper towel on top and squeeze out as much starchy fluid as possible.  Mix with the cooked mashed potato.
2. Add flour, salt and soda.  Add enough buttermilk to the mixture to make a soft batter
3. Melt butter on a hot griddle or frying pan and drop in large spoonfuls of the batter.
4. Cook over a moderate heat for 3 minutes each side.

Easy Irish Soda Bread

INGREDIENTS:

• 2 cups all purpose flour
• 2 Tbsp white sugar
• 1/2 tsp baking soda
• 1-1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup butter
• 1/2 cup buttermilk
• 1 egg
• 2 Tbsp butter, melted
• 2 Tbsp buttermilk

DIRECTIONS:

1. Preheat oven to 375 degrees.  Lightly grease a large baking sheet.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and butter.  Stir in 1 cup of buttermilk and egg.  Turn dough out onto a lightly floured surface and knead slightly.  Form dough into a round and place on prepared baking sheet.  In a small bowl, combine melted butter with 2 Tbsp of buttermilk; brush loaf with this mixture.  Use a sharp knife to cut an "X" into the top of the loaf.
3. Bake in a preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.  You may continue to brush the loaf with the butter  mixture while it bakes.

OPTIONAL SIDES:
carrots

OPTIONAL ADULT BEVERAGE:
Beer:  Guinness or other Irish stout
Wine:  Saugvinon Blanc

Monday

Buffalo Turkey Burgers with blue cheese dressing 
The Book of Burger by Rachael Ray

INGREDIENTS:

• 1-1/2 lbs ground turkey breast
• 1-1/2 tsp poultry seasoning
• 1 Tbsp grill seasoning, such as McCormick Montreal Steak seasoning
• 2 cloves garlic, chopped
• 4 scallions, whites and greens, finely chopped
• 1 rib celery, from the heart, with greens, finely chopped
• Vegetable oil, for drizzling
• 2 Tbsp butter
• 1/4 cup hot sauce, such as Frank's RedHot
• 1 cup sour cream, reduced-fat sour cream or ranch dressing
• 1/2 cup blue cheese crumbles
• Kosher salt and pepper
• 4 crusty rolls, split
• Leaf lettuce

DIRECTIONS

1. In a large bowl, combine the turkey, poultry seasoning, grell seasoning, garlic, scallions and celery;  mix thoroughly.  Score into 4 equal portions and form them into patties slightly thinner at the center than at the edges for even cooking and to ensure a flat surface (burgers plump as they cook).  Drizzle the patties with oil.
2. Heat a large nonstick skillet over medium-high heat.  Cook the burgers, flipping once, 10 to 12 minutes, or until the juices run clear.  Remove to a plate.  Wipe the pan clean and reduce the heat to low.  Melt the butter in a pan and stir in the hot sauce.  Return the burgers to the skillet and turn to coat in the hot sauce-butter mixture.
3. Mix the sour cream or ranch dressing with the blue cheese crumbles and season with salt and pepper.
4. Place the burgers on the roll bottoms, and top with lettuce and blue cheese sauce.  Set the roll tops in place.

OPTIONAL SIDES

homestyle wedge fries

carrots & celery

OPTIONAL ADULT BEVERAGES
Beer:  An American Pale Ale such as Sierra Nevada Pale Ale
Wine:  can't imagine it but a crisp white such as a Sauvignon Blanc may work

Tuesday

Pizza Quesadillas
from Snixy Kitchen













INGREDIENTS:

• 8 whole wheat or flour tortillas
• 8 oz shredded mozzarella cheese
• 1/3 lb pepperoni
• 1 (16oz) jar of pizza sauce
• Optional:  black olives, mushrooms

DIRECTIONS:

1. Heat a medium skillet over medium heat and fry the pepperoni until crisp.  Transfer on a paper towel to drain.
2. Brush each tortilla with a thin layer of pizza sauce (so thin that if you turned it over, none would drip).
3. Sprinkle cheese on top of the sauce on the bottom tortilla.  Top with pepperoni and other toppings, if desired.  Sprinkle with another layer of cheese and place the other tortilla on top (sauce side in).
4. Pre-heat a medium cast-iron skillet over medium heat.*
5. Lay quesadilla in the pan and cook for 3-5 minutes on each side, until cheese is melted and tortillas are crispy.
6. Slice into quarters and serve with a little bowl of pizza dipping sauce.

*you could also use an indoor grill such as a George Forman.

OPTIONAL SIDES

salad

OPTIONAL ADULT BEVERAGES

Beer:  A light Lager, such as Sam Adams Light

Wine:  Pinot Grigio, Pinot Noir

Wednesday

Croissant Croque Monsieurs 
from Savury & Sweet adapted from Barefoot Contessa

INGREDIENTS:

• 2 Tbsp unsalted butter
• 3 Tbsp all-purpose flour
• 2 cups hot milk
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Pinch nutmeg
• 12 oz Gruyere, grated (5 cups)
• 1/2 cup freshly grated Parmesan
• 8 croissants 
• Dijon
• 8 oz honey ham, sliced but not paper thin

DIRECTIONS:

1. Preheat the oven to 400 degrees
2. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes.  Slowly pour the hot milk into the butter-flour mixture and cook, whisking constantly until the sauce is thickened.  Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
3. Halve and toast the croissants, place the slices on 2 baking sheets and bake for 4 minutes.  Turn each slice and bake for another 2 minutes, until toasted.
4. Lightly brush half the croissant with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere.  Top with another piece of toasted bread.  Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes.  Turn on the broiler and broil for 5 minutes, or until the topping is bubble and lightly browned.  Serve hot.

OPTIONAL SIDES

salad

frites (shoestring fries)

OPTIONAL ADULT BEVERAGES

Beer:  A light Lager, such as Sam Adams Light

Wine:  Pinot Noir or Syrah

Thursday

Sole with lemon cream
from Food and Wine

INGREDIENTS:

• 2 Tbsp butter
• 2 lbs sole fillets, cut to make 4 pieces
• 3/4 tsp salt
• 1/4 tsp fresh-ground black pepper
• 1/4 cup flour
• 3/4 cup heavy cream
• grated zest of 1/2 lemon
• 1 Tbsp lemon juice
• 2 Tbsp chopped fresh parsley

DIRECTIONS:

1. In a large nonstick frying pan, melt the butter over moderate heat.  Sprinkle the sole with 1/2 tsp of the salt and the pepper.  Dust the sole with the flour and shake off any excess.  Put the sole in the pan and cook for 2 minutes.  Turn and cook until just done, about 2 minutes longer.  Remove the sole from the pan.
2. Add the cream and lemon zest to the pan.  Bring to a simmer and cook until starting to thicken, about 2 minutes.  Stir in the remaining 1/4 tsp salt, the lemon juice, and parsley.  Serve the sauce over the fish.
3. Fish Alternatives:  other members of the flounder family, such as sand dab or fluke, will go well with the sauce, as will such mild fish fillets as trout, hake, or whiting.

OPTIONAL SIDES: 

risotto

peas

OPTIONAL ADULT BEVERAGE:

Wine:  California Chardonnay

Friday

Chicken Alfredo Stuffed Shells
from Around The Table


INGREDIENTS:

• 12 dry jumbo pasta shells
• 1 Tbsp olive oil
• 1/2 lb boneless, skinless, chicken breast halves, seasoned with salt and pepper
• 3/4 cup heavy cream
• 1 clove garlic, chopped
• 1/2 stick of unsalted butter
• 3/4 cup grated Parmesan, divided
• 1 tsp black pepper
• 2 Tbsp chopped fresh parsley, divided
• OPTIONAL:  2 cups of cooked chopped broccoli, 1/2 cup bacon bits

DIRECTIONS:

1. Preheat broiler with rack 5 inches from element.  Spray oven safe dish with cooking spray (You can use tin foil throw away pans); set aside.  Bring a large pot of salted water to a boil
2. Cook shells in boiling water until al dente, 12-15 minutes; drain and rinse under cold water.
3. Heat oil in a skillet over medium heat.  Add chicken and saute until cooked through, 8-9 minutes per side; cool slightly, then chop into small pieces.
4. Warm cream and garlic in a large saucepan over medium-low heat until steaming.  Whisk in butter until melted.  Add 1/2 cup Parmesan, 2 tsp black pepper, and 1 Tbsp parsley.  Increase heat to medium-high and simmer until reduced, about 5 minutes.  Stir in chicken (broccoli and bacon if using) and remove from heat.
5. Fill each shell with 1 heaping Tbsp chicken mixture. Sprinkle shells with remaining Parmesan.
6. Broil shells until sauce bubbles and parmesan melts and is golden, about 2 minutes.  Garnish shells with remaining parsley.

OPTIONAL SIDES:
salad

OPTIONAL ADULT BEVERAGES:
Wine:  Pinot Grigio

Saturday

Tater Tot Casserole
from our Family Favorites File

This is a family favorite and comfort food to the extreme.  We make it a lot and it is also perfect for pot lucks or when you need to make a meal for a friend.  Adults and kids love it!  There are two versions of the recipe...the original and a healthier alternative.  I will include both.

Original Version
INGREDIENTS:

• 1 lb ground beef
• 1-16oz bag of frozen tater tots
• 1-2 cup bag of shredded cheddar cheese
• 1-14.75 oz can of cream of chicken soup
• 1-16 oz bag of frozen mixed veggies

Alternative Health(ier) Version:

• 1 lb ground turkey breast
• 8oz frozen tater tots
• 1 cup of shredded cheddar cheese
• 1-14.75 can of cream of chicken soup
• 24oz frozen mixed veggies

DIRECTIONS (for both versions):

1. Preheat oven to 350.  Spray a 2-1/2 quart casserole dish with cooking spray.  Mix ingredients in a bowl and place in casserole dish.  (If making the Alternative Health(ier) Version do not mix the cheese in with the other ingredients.  Sprinkle on top of the casserole before putting in the oven).
2. Bake for 1 hour.

OPTIONAL SIDES:

salad

OPTIONAL ADULT BEVERAGE:

Beer:  this is comfort food so choose your favorite beer 

Wine:  again your favorite would be great with this comfort food

Weekly Dinner Menu: March 10-16

I plan my dinners out every week.  It is something that I love to do and hate to do.  I find inspiration from many places:  recipe cards, cookbooks, the internet, Pinterest.  I thought I would share my plans here.

Sunday:
Grilled Cheeseburger Wraps
from Skinny Mom's Kitchen

We absolutely love cheeseburgers in our house and Prince Charming and Bug-A-Boo will eat anything that is in a wrap so why not combine the two.  This is so yummy and easy!

INGREDIENTS:
1 lb Kroger's Simple Truth Organic Ground Beef (85/15)

1 Tbsp Worcestershire sauce

1 Tbsp ketchup

1 tsp dried minced onion

pepper and salt to taste

6 Kroger 100% Whole Wheat Tortillas

1 cup shredded cheddar cheese

OPTIONAL:
sliced tomato
lettuce
yellow mustard
mayo

DIRECTIONS:
Brown ground beef in a large skillet and drain.  Add Worcestershire sauce, ketchup, dried onion, and salt and pepper to the beef and simmer for 5 minutes.  Sprinkle shredded cheese down the center of each tortilla.  Add a few heaping tablespoons of the beef mixture on top of the cheese.  Spread some mustard and/or mayo on top of the beef along with some slices of tomato and some lettuce*.  Roll up the tortilla burrito-style and place wrap on a preheated indoor grill (I used our George Forman).

Grill wraps for about 5 minutes until cheese is melted.  Cut diagonal and serve immediately!  
*you may want to leave the lettuce out.  After grilling the wraps we noticed that the lettuce wilted in the cooking process and we didn't like it.

SIDE DISH OPTIONS:
Mac & Cheese
vegetable-we served green beans, but anything will do.
side salad

ADULT BEVERAGE OPTION:
Beer:  Sam Adams Lager
Wine:  your favorite red

Monday:
Chicken Enchilada Pasta
from Pearls, Handcuffs, & Happy Hour

INGREDIENTS:

2 Kroger Simple Truth Natural Chicken Breast, cooked & shredded (or shredded rotisserie chicken breasts)

2 Tbsp olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 - 4 oz. can diced green chiles

1/2 tsp salt

2 tsp chili powder

1 tsp cumin

2 - 10 oz. cans green chili enchilada sauce

2/3 cup red enchilada sauce

2 cups shredded Monterey Jack cheese

1 cup sour cream

Penne Pasta

OPTIONAL:
avacado
green onions
black olives
tomato
sour cream

DIRECTIONS:
Cook chicken, drain, and shred.  Meanwhile boil pasta according to package and chop the veggies. 
The most time consuming part of this recipe is the time spent chopping the veggies. 
Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic & red pepper and cook for another 3-5 minutes. 

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream, but whatever you do, DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.  Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot.  Pour sauce over pasta and mix well.  Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

SIDE DISH OPTIONS:

side salad

tortilla chips

ADULT BEVERAGE OPTION:

Beer:  Corona

Wine:  your favorite red

Tuesday:

Chicken Wild Rice Soup

from Taste of Home

INGREDIENTS:

2 quarts chicken broth

1/2 lb fresh mushrooms, chopped

1 cup finely chopped celery

1 cup shredded carrots

1/2 cup finely chopped onion

1 tsp chicken bouillon granules

1 tsp dried parsley flakes

1/4 tsp garlic powder

1/4 tsp dried thyme

1/4 cup butter, cubed

1/4 cup all-purpose flour

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1/2 cup dry white wine or additional chicken broth

3 cups cooked wild rice

2 cups cubed cooked chicken

DIRECTIONS:

In a large saucepan, combine the first nine ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes.

In a Dutch oven, melt butter; stir in flour until smooth.  Gradually whisk in broth mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Whisk in soup and wine.  Add rice and chicken' heat through.

SIDE OPTIONS:

salad

crusty bread

ADULT BEVERAGE OPTIONS:

Wine:  a full-bodied white wine such as Chardonnay or Viognier.

Wednesday:

Eggplant Parmesan
from Little B Cooks










We like to do one vegetarian meal a week.  This is a great one.
INGREDIENTS:

2 large eggplants
3 cups tomato sauce (homemade or bought is fine – I like to make a meat sauce with mushrooms in it for this dish)
8 oz sliced mozzarella 
2 eggs
2-4 cups (start with 2 and add more if needed) of seasoned breadcrumbs
Olive oil
Grated Parmesan cheese
1 cup shredded mozzarella                   


DIRECTIONS:
Preheat oven to 375. Line 2 baking sheets with aluminum foil and coat each pan with olive oil (it’s easier if you spread it around with your fingers).  Peel and slice eggplant about a ¼ inch thick.  

In a small bowl whisk together the eggs with about a tablespoon of water.  Pour 2 cups of seasoned bread crumbs on a plate and set aside.  You will dip all the eggplant in the egg mixture and then dredge in the bread crumbs and set each piece onto the baking sheets.  Once you’ve finished this process you will need to drizzle a little olive oil on top of each piece of eggplant.  Place in oven and cook for about a ½ hour, turning each slice of eggplant after 15 minutes.  The eggplant should be a nice golden brown, so increase your cooking time if need be. 

Spray an 8x8 baking dish with cooking spray.  Spoon about a ½ cup of sauce onto the bottom of the pan, then add one layer of the cooked eggplant.  Top the eggplant sauce and then the sliced mozzarella, and repeat process with more eggplant/sauce/cheese (mine is usually 3-4 layers high, depending on the deepness of the dish I’m using).  The last layer will be just the eggplant topped with sauce, then sprinkle Parmesan cheese on top, and end with a layer of the shredded mozzarella cheese.  Bake at 350 for about a ½ hour or until hot and bubbly.

SIDE OPTIONS:

salad

ADULT BEVERAGE OPTIONS:

Wine:  your favorite red

Thursday:
Easy Chicken Pot Pie
from Real Simple












March 14 is Pie Day (3.14).  So tonight we have Chicken Pot Pie and Pecan Pie for dessert.
INGREDIENTS:
1  3 1/2- to 4-pound rotisserie chicken, meat shredded
1  10-ounce package frozen mixed vegetables
1  10.75-ounce can condensed cream-of-mushroom soup
1/4  teaspoon kosher salt
1/4  teaspoon black pepper
1  10-count tube refrigerated biscuits                   
DIRECTIONS:
Heat oven to 400° F. Combine the chicken, vegetables, soup, salt, pepper, and 3/4 cup water in a large bowl.

Transfer the mixture to an oven-safe casserole, cover with foil, and bake for 15 minutes.
Remove the foil, cover the filling with the biscuits, and bake until the biscuits are golden brown and cooked through, about 15 minutes.
SIDE OPTIONS:

salad

ADULT BEVERAGE OPTIONS:

Beer:  Sam Adams Lager

Wine:  Chardonnay

Friday:
Grilled Ham Steaks with Scalloped Potatoes
from Mr. Food and Julia Child's Mastering the Art of French Cooking

This is one of our favorite meals.  It is so easy and yummy and once you taste the scalloped potatoes you will never buy a boxed mix again.

Ham Steak

INGREDIENTS:

2 Tbsp chili sauce

1 Tbsp cider vinegar

Dash of ground red pepper

1 (1-lb) lean, boneless ham steak (about 1/2-inch thick)

1/3 cup apple jelly

DIRECTIONS:
Combine first 4 ingredients in a small saucepan; cook over medium heat until smooth, stirring often.
Cut ham in half lengthwise. Slice each half horizontally into 2 (1/4-inch thick) slices.

Spray cold grill rack with cooking spray; preheat the grill to medium-high heat (350 to 400 degrees). Baste ham with jelly mixture; place ham on grill. Grill, covered, 3 to 4 minutes on each side or until ham is thoroughly heated, basting with remaining jelly mixture.
You can also use an indoor grill, like a George Forman or a stove-top grill plate.

Scalloped Potatoes

INGREDIENTS:

2 lbs boiling potatoes

1/2 clove garlic

4 Tbsp butter

1 tsp salt

1/8 tsp pepper

1 cup grate Swiss cheese

1 cup boiling milk

Baking dish that is about 10" in diameter and 2" deep

DIRECTIONS:

Preheat oven to 425 degrees F.

Peel the potatoes and slice them 1/8" thick. Place in a bowl of cold water. Drain when ready to use.

Rub the baking dish with the cut garlic. Rub the inside of the dish with 1 tablespoon butter. Drain the potatoes and dry them with a towel. Spread half of them in the bottom of the dish. Sprinkle potatoes with half of the pepper, salt, cheese, and butter.

Arrange the remaining potato slices over the first layer, and sprinkle with the remaining salt, pepper, cheese, and butter. Pour the boiling milk over the potatoes.

Set baking dish over heat and when simmering, set in upper third of preheated oven. Bake for 20-30 minutes or until potatoes are tender, milk has been absorbed, and the top is nicely browned.

SIDE OPTIONS:

asparagus

ADULT BEVERAGE OPTIONS:

Beer:  Sam Adams Lager

Wine:  Reisling

Saturday:
Crunchy Fish Sticks with Carrot-Apple Slaw
from Redbook Magazine

INGREDIENTS:
Fish Sticks:
1/3 cup(s) all-purpose flour
2/3 cup(s) yellow cornmeal
3 large egg whites, lightly beaten
1 teaspoon(s) kosher salt
1 teaspoon(s) garlic hot pepper sauce
1 1/2 pound(s) tilapia or catfish fillets, cut into 3- by 1-inch sticks
2/3 cup(s) canola oil
1/4 cup(s) tartar sauce , for dipping
3 tablespoon(s) honey mustard
1 carton(s) (6-ounce) plain or vanilla low-fat yogurT

Carrot-Apple Slaw:

2 teaspoon(s) fresh lemon juice

1 Granny Smith apple, cored and thinly sliced

1 Braeburn apple, cored and thinly sliced

2 cup(s) shredded carrots 

1/4 cup(s) dried cranberries

DIRECTIONS:

Fish sticks: Heat oven to 275 degrees F. Place flour and cornmeal on separate sheets of waxed paper. Whisk egg whites, salt, and hot pepper sauce in a small bowl. Dredge fish sticks first in flour (tapping off excess), then in egg mixture, then in cornmeal until coated. Place sticks on a baking sheet lined with foil (for easy cleanup).

Heat oil in a large skillet over medium heat until rippling. In 2 batches, cook fish sticks until golden brown and opaque, 4 to 5 minutes, turning sticks halfway through. Transfer to a wire rack and keep warm in oven while cooking second batch.

Slaw: In a medium bowl, whisk yogurt and lemon juice until blended. Add apples, carrots, and cranberries and toss. Mix honey-mustard and tartar sauce and serve with fish sticks and slaw.

ADULT BEVERAGE OPTIONS:

Wine:  your favorite white

That's the week of March 10th.  Next week we'll have a St. Patrick's Day feast, right from Ireland.