Weekly Menu August 30~ September 5, 2010

Here at StoneGable my canner will be put into good use this week! Lots of tomatoes, peppers, herbs, squash and eggplant.  Hopefully, I will make this wonderful roasted eggplant, red pepper and garlic stack that is canned. It looks heavenly and sounds so very interesting. I am canning my tomatoes whole. That way I can use them in many different recipes.

This week’s menu is such a mix of good eats! The reoccurring theme is TOMATOES. They are at their peak right now! Sweet and delicious and perfect tasting. Hope you make the most of your locally grown seasonal produce.

Mexican Explosion Salad

Recipe: Taquitos
I LOVE any Mexican food. Especially if I can make it at home! These delicious taquitos were found on one of my very favorite sites by a young couple. Rachel and Nathan are ADORABLE and are doing marriage right! Go visit, you will be so impressed with the wonderful way they live… putting God first.  Click HERE to visit and get this yummy recipe.

Recipe: Mexican Explosion Salad
This is the prefect compliment to Taquitos. Fresh and sassy~ full of Mexican flavors. I am making my own tortilla strips today. Heat 1 inch of oil in a large skillet. Heat very hot. Cut tortillas in 1/2 inch strips. Add to oil several at a time, don’t crowd! Cook until just browned. Turn out onto a paper towel and salt.

Herb Crusted Tilapia
Roasted Broccoli In Garlic Oil
Panzanella Salad

Recipe: Herb Crusted Tilapia
4-6 Tilapia filets
24 ritz crackers, crushed
1/4 cup flour
2 TBS fresh parsley, finely chopped
1 TBS fresh dill, chopped finely
1 tps. fresh thyme, chopped finely
1/2 tsp garlic powder
1/2 tsp paprika
salt and pepper
1 egg
1/4 cup milk

Preheat oven to 350 degrees.
In a large shallow bowl or large plate, scramble eggs and milk.
Mix crushed crackers, flour, herbs, garlic powder, salt and pepper and turn out on a large plate.

Dredge talipia in egg and then in cracker mixture. Set aside.

Spray a large oven proof skillet with cooking spray, and heat over medium fire. Place talipia 2-3 in a pan at a time and cook on each side for 3-5 minutes on each side. Remove from pan. Wipe pan and re spray with cooking spray. Add remaining talipia and cook according to above directions.

Add remaing talipia and put in the oven for 5-8 minutes to finish. Serve with lemons.

Recipe: Roasted Broccoli In Garlic Oil
garlic oil
sea salt

Heat oven to 425 degrees.
Clean and cut broccoli into florets. Put broccoli into a large bowl. Add 2-4 TBS garlic oil. Turn onto a large rimmed baking sheet. Season with salt and pepper.
Bake for 25 or so minutes. Broccoli tops should be very brown and crunchy.

Recipe: Garlic Oil
Find this StoneGable-must-have-on-hand on StoneGable’s facebook page. SUPER GOOD!!!!!!

Recipe: Panzanella Salad

OOOOOOOOHHHHHHHH! This is wonderful this time of year… when tomatoes and basil are at their peak. This is one recipe you should try! Click HERE for this Summer On A Plate!

Chicken Sausage, Bean and Orzo Hearty Soup
Crusty Bread
Apple Carrot Beet Salad

Recipe:Slow Cooker Day~ Chicken Sausage, Bean and Orzo Hearty Soup
2 TBS olive oil
6-8 large chicken sausages
2 cups diced zucchini
1 large onion, chopped
1-2 clove garlic, pressed ( I use 2~ we love garlic)
1 large can red kidney beans, rinsed and drained
1 can whole tomatoes, or 4 fresh tomatoes diced
4 cups chicken stock
2 cups fresh baby spinach
1 TBS fresh oregano, chopped finely
1/2 cup orzo

In a large skillet heat 1 TBS oil on medium heat. Add chicken. Cook through until golden brown. Transfer to slow cooker. Add final TBS oil and onions. Cook for 5 minutes until softened. Add garlic and cook for 1 minute. Transfer to slow cooker.
Add all ingredients EXCEPT ORZO. Cook on high for 3-4 hours.
A half hour before soup is served, add dry orzo. Serve. A nice grate of nutty cheese tastes great on this savory soup.

Black Bean Burritos
Tomato, Avocado and Onion Salad

Recipe: Black Bean Burritos
Two Mexican dishes in one week… heaven!!! One of the gold standard blogs for cooking at it’s best and images that will make you drool onto your computer keyboard is One Perfect Bite. I know that whatever is on the this blog will be something that I want to make. To try Black Bean Burritos from One Perfect Bite click HERE.

Artisan Pizza On The Grill
Arugula,Shaved Parmesan and Pine Nuts in a Lemon Vinaigrette
Fresh Tomatoes.

Recipe: Artisan Pizza On The Grill
We enjoyed this so much that we are having it again this week. I am making a roasted tomato sauce for it. It is easy and so delicious and uses those summer garden tomatoes! Click HERE and find this recipe on Wednesday menu.

Recipe: Arugula, Shaved Parmesan and Pine Nuts in a Lemon Vinaigrette
Oh, yummy! I could eat this every single day. We have it at least once a week for dinner. Even if you think you don’t like salad, this is one to try! Click HERE and look for it on Tuesday’s menu.

Saturday: End Of Summer Picnic
Steak On The Grill
Corn On The Cob
Caprese Salad On Skewers
Potato Salad
Cookie Ice Cream Sandwiches

Sunday: Nathanial and Leah’s Wedding
Out To Dinner
Chris leftovers for you!

Rotisserie Chicken
Nani’s Sauteed Rice
Roasted Asparagus With Shaved Parmesan

Recipe: Rotisserie Chicken
1 3-4 lb chicken
1 large onions, peeled left whole
olive oil
garlic salt
onion powder

I have a small rotisserie oven. I bought it at a garage sale for $3.00. It makes fabulous meat!!!!

Salt the cavity of the chicken. Stuff the cavity of chicken with the onion. Put it on the rotisserie skewer . Oil outside of chicken and sprinkle with garlic salt and onion powder. Cook it according to weight. Yummy!! Or you can buy a rotisserie chicken at your market.

Recipe: Nani’s Sauteed Rice
My grandmother made the best rice. For a little story about this rice and recipe click HERE.

Don’t forget to check out StoneGable on Facebook! Bonus recipe this week~ StoneGable Garlic Oil


  1. says

    Your hubby and son are 2 lucky people to have the benefits of YOUR COOKING!!!!!!!!!!!! Everything sounds GREAT! I will try some of these recipes, so thanks…..again:):) XO, Pinky

  2. says

    Oh Yvonne Sweetie…
    You had me at TOMATOES. Oh I am a sucker for a fresh garden tomatoe. I would eat more when I picked them than bring into the house. I can remember standing at the water well, washing them and eating them. So sweet and juicy.

    Your menus sound wonderful. I think I would rather be eating at your house this week. You are one heck of GREAT cook sweet friend.

    Many thanks for the wonderful share tonight. Country hugs, Sherry

  3. says

    Hi Yvonne,

    We were just talking about some good fish recipes last night! The Talapia sounds marvelous.
    Also wanted to say that I loved your mozzarella tutorial. Shawn just took a cheese making class last week along with his sister. He had a great time.

    Have a blessed week,


  4. says

    One of these weeks I think I will come to your house for dinner each and every day!! Love you menu again this week and loving the thoughts of having fresh tomatoes in February too. Have a wonderful week. xo

  5. says

    What a wonderful summer menu, Yvonne. I would love to sit at your table and enjoy any one of these scrumptious meals. You really inspire me to be more creative and adventuresome. Your posts are the best!

  6. says

    What a great week the folks who sit at your table are about to have. I love your menu and want to thank you for the shout-out and link to my blog. It is really appreciated. I hope you are having a wonderful day. Blessings…Mary

  7. says

    Sigh. It’s always such fun to read your menu for the week, and get ideas. I love to cook but can never think of my recipes. But, like you explained, it takes some definite sit down time to plan as you do. Thanks for your sweet comment on my blog today!

  8. says

    I love panzanella…yum! We really don’t have tomatoes. Our just got too hot and didn’t produce nearly as well as usual. I haven’t even seen nearly as many farm stands around here. I didn’t get nearly enough of them this year.

  9. says

    You must be after my heart this week with your menu. I have already found some “must trys” and will revisit the panzanella remembering this time to add in the white balsamic. Thank you for being my constant source of inspiration.


  10. says

    Your menu, as always, sounds nothing less than delicious!! Sure wish I could come for dinner. I would love to be the recipient of your gracious hospitality and fabulous cooking. Too bad there’s that thing called miles between us.

    Have a lovely week.


  11. says

    Caprese, Panzanella…these are two dishes that are getting their workout in my kitchen this week as well. I love any type of produce at it’s peak. You just can’t beat it.

    Last night I made a tomatoe crisp…yum!

  12. says

    Made the Black Bean Burritos for dinner tonight. We loved them. I knew we would because I LOVE black beans, especially with cilantro. I kind of think that if I make them again though (and I probably will) that I’ll use two cans of black beans or one can of black beans and one of pinto beans. I thought they were a little on the creamy side and could have used a little more beaniness!

    Thanks for hooking us up with One Perfect Bite. Actually, I think I’m already a follower there, but I hadn’t visited in a while. Great recipes!

    Take care Yvonne. I read your blog a whole lot more than I comment. I love it!

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