As I am sitting here in my study planning this weeks menu’s, my husband Bobby is busy in the kitchen and out at the grill making a Mother’s Day feast for us. Aaaawwwww! So cute!
Yesterday we (Bobby,my Mom and our wonderful friends Deb and Denny) traveled to Washington DC to visit my daughter and her prince charming husband for the day. And my knight-in-shining-armor son came up from Seminary in Southern Virginia to be a part of my Mother’s Day outing.
The marrieds live on Capital Hill so we spent some time at Eastern Market, before driving to the National Cathedral to take in the sights there and at the Flower Mart going on on the Cathedral’s grounds. What a weighty and jaw dropping national treasure. I could have spent several more hours touring, but the guards were literally shooshing me out the door at closing time.
From the Cathedral we went to the Blue Duck Tavern (Pres. Obama and the First Lady ate there on their Anniversary I hear) where our kids made reservations for dinner. Very delicious, very chic, very over priced!
We were seated at the chef’s table. From there we could see the kitchen and all the bussiness going on. Very professional, very precise, and did I mention very over priced?
But the conversation, roasting and laughter was the very very best part! Thanks my darlings! It was the best time!
Now I am just basking in the last flickers of afterglow from my Mother’s Day weekend. Time to get my weeklly menu together. After not cooking all weekend I am very excited to put on my apron (I’m never without an apron) and get back into my kitchen.
Dijon Mustard Chicken
Roasted Asparagus with Cheddar Cheese
Recipe: Dijon Mustard Chicken
2 TBS dijon mustard
1/4 cup mayonaise
1 TBS worchestershire sauce
4 boneless chicken breasts, pounded to 1/2 inch
salt and pepper
3/4 cup seasoned breadcrumbs
Preheat oven to 350 degrees. Mix mustard, worchestershire sauce and mayonaise in a bowl. Salt and pepper pounded chicken. Brush chicken with mixture on both sides. Dredge both sides in breadcrumbs.
Spray a 11x 13 baking dish with cooking spray. Put in chicken and cook for 30 minutes until juices run clear.
Tuesday: Slow Cooker Day
Peachy Pork Roast
Green Beans in Garlic Oil
Recipe: Peach Pork Roast
1 2-3 lb boneless pork roast (I am using a bone-in because it is in my freezer)
salt and pepper
1 TBS olive oil
1 onion, chopped
2 shallots, chopped
1 jar peach preserves
1 TBS. whole grain mustard
In a large skillet heat oil on medium high heat. Salt and pepper pork. Add pork and cook on all sided until browned, about 8 minutes. Place pork roast in slow cooker.
Add onions and shallots to skillet and cook until softened, 3 minutes. Add to slow cooker.
Add preserves and mustard to skillet and heat until preserves are melted. Pour over pork.
Cook on low for 8-10 hours. (Or on high for 4-5 hours)
Wednesday: Silllet Dinner
Southwest Mac and Cheese with Fresh Tortilla Strips
Mexican Explosion Salad
Recipe: Southwest Mac and Cheese with Fresh Tortilla Strips
1 cup elbow macaroni
2 TBS olive oil
1 lb. skinless ground turkey breast
1 onion, chopped
1 green pepper, chopped
2 TBS chili powder
1 tsp ground cumin
dash of salt
1 (14 1/2 oz) can of Mexican style stewed tomatoes
1/2 cup chili sauce
1/2 cup catsup
1/2 cup water
1 cup shredded reduced fat cheddar cheese
Fresh Tortilla Strips
Cook macaroni according to directions on the box- drain and set aside.
In a large skillet, heat olive oil over medium high heat. Add turkey and cook, breaking it up, until no longer pink, about 8 minutes. Add onions, bell pepper, chili powder, cumin and a dash of salt and cook until onions are softened, about 3-4 minutes.
Add the tomatoes, chili sauce, catsup and water. Reduce heat and simmer for 15 minutes, until flavors blend.
Just before serving add macaroni and cheese and combine. Plate (I use wide shallow bowls). And top with fresh tortilla strips.
Fresh Tortilla Strips
4 8-10″ flour tortillas
Put oil in a skillet 1″ deep and heat to 300 degrees.
Cut tortilla into 1/2 inch strips. When oil is hot, add strips in batches, do not overcrowd. When they are golden brown remove from oil to a paper towel and salt.
Serve these on top of the Southwest Skillet Macaroni and Cheese.
Recipe: Mexican Explosion Salad
We just love this salad at StoneGable. It makes frequent appearances on the menu! Click HERE and look at Saturday’s menu.
Thursday: Women’s Retreat
Friday: Women’s Retreat
Saturday: Women’s Retreat
Crab Pot-Stickers with Sweet and Sour Dipping Sauce
Chinese Fried Cabbage
Recipe: Crab Pot-Stickers with Sweet and Sour Dipping Sauce
2 TBS water
1 TBS soy sauce
1 TBS rice wine vinegar
3 green onions, thinly sliced
1/2 tsp honey
1 cup crabmeat, picked over
1/4 cup shredded carrots
1/2 cup bean sprouts
1/2 tsp grated peeled fresh ginger
20 round wonton skins
2 tsp peanut oil
Combine water, 1 TBS soy sauce, 1 TBS vinegar, 1/3 of the green onions and the honey in a bowl and set aside.
In a bowl mix crab, carrots, green onions, bean sprouts, ginger, 1/4 tsp soy sauce and 1/2 tsp vinegar.
Put wonton round on a dry surface and spoon 1-1/2 tsp crab mixture in the center of the wonton. Brush 1/2 of the edge of each wonton round with water and fold and seal. Make sure each wonton’s edges are pressed and sealed.
Heat 1 tsp oil in a large skillet over medium high heat. Add pot-stickers in batches to the pan. Do not crowd. Cook for 2 minutes, shaking the pan once till browned. Flip over and cook until other side it lightly browned. Add enough water to cover the pot-stickers half way and simmer until the liquid evaporates, about 5 minutes. Transfer to a warm plate and cover to keep warm. (I put them in a very low- 185 degree oven).
Wipe out skillet and repeat.
Serve with the dipping sauce.
Recipe: Stir-fry Chinese Cabbage
I will be trying a new recipe from all about.com. I won’t use the chili paste, because I am not fond of very spicy food. I will be making it with the dry sherry and the soy sauce. This sounds so yummy! For recipe, click HERE.