WEEKLY MENU

MODIFIED MENU FOR THE 1ST 2 WEEKS OF RECOVERY.

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE MEAL#1 MEAL#2 MEAL#3 MEAL#4 SNACK SNACK SNACK
Monday 6/11 6/18  Yogurt
ENSURE
JELLO
CHICKEN BROTH
 CANNED PEACHES
GLASS OF MILK

SHERBET
Tuesday 6/12 6/19

 ENSURE
CREAM OF CELERY (STRAINED)
JELLO
BEEF BROTH
FRUIT COCKTAIL
GLASS OF MILK
SHERBET
Wednesday 6/13 6/20

  Yogurt
ENSURE
JELLO
CHICKEN BROTH
CANNED PEARS
GLASS OF MILK
SHERBET
Thursday 6/14 6/21

 CREAM OF WHEAT
CREAM OF CHICKEN (STRAINED)
JELLO
BEEF BROTH
 CANNED PEACHES
GLASS OF MILK
SHERBET
Friday 6/15 6/22

 Yogurt
ENSURE
JELLO
CHICKEN BROTH
FRUIT COCKTAIL
GLASS OF MILK
SHERBET
Saturday 6/16 6/23

 Yogurt
ENSURE
JELLO
BEEF BROTH
CANNED PEARS
GLASS OF MILK
SHERBET
Sunday 6/17 6/24

 ENSURE CREAM OF MUSHROOM (STRAINED) JELLO
CHICKEN BROTH

CANNED PEACHES
GLASS OF MILK
SHERBET

Sauce Pan Cake, with cinnamon and chocolate chips!

I have been making saucepan cakes for years and years. You know the kind where you bring your water to a boil add the oats and butter, remove it from the heat and when it has cooled, continue. Using the saucepan as your mixing bowl, hence saucepan cake.

Saucepan Oatmeal Chocolate Chip Cake
adapted from: Bake or Break

1 1/4 c water
1 c rolled oats
1/2 butter
Bring water to a boil, stir in oats and butter. Remove from heat, let cool until lukewarm.

2 eggs, beaten
3/4 c sugar
1 1/4 c brown sugar
Add sugar and eggs to the oat mixture, combine well.

1 1/2 c flour
1/2 t salt
1 t baking soda
1 t baking powder
2 t cinnamon
Stir together in a large bowl, add to the oat mixture, beat by hand until mixture is smooth.

1 1/2 – 2 c chocolate chips – if you are not using mini chips, chop them up a bit, then they won’t sink
1/2 t water
2 T flour
Toss the chips with the water to coat, sprinkle with the flour, fold into the cake batter.

Pour into a prepared 9X13 pan. Bake 40-45 minutes or until tests done in your oven. Let cool. Make frosting!

4 T butter
4 oz cream cheese
2 c powdered sugar
2 t vanilla
Beat until creamy. Spread over cake and enjoy!

This was one of our desserts from May’s Sunday Cafe dinner. We all loved it, it is a keeper!

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.

For more great recipes and maybe even a good story to read, visit MomsSundayCafe !

BEER & CHEDDAR FONDUE

BEER AND CHEDDAR FONDUE

I’ve decided to join Ivonne at Cream Puffs in Venice who hosts Magazine Mondays in an effort to clean out my pile of ‘to do’ recipes from my magazines and cookbooklets.  This recipe was so good.  We’ll be making this again.

BEER AND CHEDDAR FONDUE  
from fine cooking Appetizers 2009
 

1 tablespoon unsalted butter
1/3 cup minced yellow onion
1 large clove garlic, minced
fresh ground pepper to taste
3 cups grated Swiss cheese
2 cups grated extra sharp white cheddar cheese
1 cup grated Gruyere
2 tablespoons cornstarch
1 teaspoon dry mustard (I omitted as I’m deathly allergic)
1 teaspoon caraway seeds, ground
1 12 ounce beer, preferably Budweiser (I used Dos Equis)
3 tablespoons Amontillado sherry 
Sea Salt
Dipping items – crusty bread, apples, sausages, etc…

  • Melt the butter in a fondue pot or heavy sauce pan.
  • Add onion and garlic, stirring until it carmelizes.
  • Add the caraway seeds and stir to brown them.  
  • Add the beer, increase the heat and bring to a boil.
  • Reduce the heat and simmer to mellow the flavor, about 5 minutes.
  • In a separate bowl toss the cheeses with the cornstarch, mustard and pepper.
  • Sprinkle the cheese mixture, a handful at a time, stirring each batch until smooth and all cheese is incorporated.
  • Stir in sherry and adjust seasonings as necessary.
  • Keep warm over a low flame. 
Magazine Mondays are hosted by Ivonne at Cream Puffs in Venice

FRUITY CHICKEN SALAD

It was 112˚ here today so I wasn’t cooking!! This is my new favorite salad. I added a sliced kiwi and tomato to round it out.

FRUITY CHICKEN SALAD

4 cups mixed salad greens
2 scallions, sliced
1/4 cup fresh Italian flat parsley, chopped
2 cups grilled chicken breast tenders, sliced or chopped
2 cups seedless grapes, sliced in half (red would be more colorful)
1/4 cup salted peanuts, chopped small
  • Arrange salad greens in a large bowl.
  • In another bowl combine the dressing, scallions and parsley.
  • Add chicken, grapes and peanuts.  Toss until evenly coated.
  • Arrange chicken mixture over greens.
  • Enjoy.

BABY PEA, CHICKEN and RICOTTA TART

BABY PEA, CHICKEN and RICOTTA TART

1 sheet frozen puff pastry, thawed in refrigerator
3/4 cup frozen peas
1 1/2 cup diced cooked chicken
1 cup whole milk ricotta cheese
1 teaspoon grated lemon zest
salt and pepper to taste
Juice of 1 lemon
1/4 cu flat leaf parsley, minced
2 scallions, sliced thin.

  • Preheat oven to 400˚.
  • Place pastry on lined baking sheet.
  • Bake until puffed, 10-13 minutes.
  • Remove from oven and top with parchment paper and an inverted baking sheet.  Bake another 10 minutes until golden brown.
  • Cook peas according to package directions. Reserve 1/4 cup of peas.
  • In a food processor process remaining peas, 3/4 cup chicken pieces and ricotta cheese to make a chunky puree.
  • Stir in lemon zest, salt and pepper.
  • In a small bowl combine the parsley, scallions and remaining peas.  
  • Season with lemon juice and salt.
  • Spread ricotta mixture over pastry and top with parsley mixture.
  • Top with remaining peas and chicken.
  • Cut into pieces and serve immediately.

I had some puff pastry left so made some apple dessert tarts to go with them.

SWEET and SPICY PORK RIBS

SWEET and SPICY PORK RIBS
3 pounds spareribs,  cut into 4-5 rib sections, rinsed and patted dry
1/2 cup Hoisin sauce
3 tablespoons dry sherry
3 tablespoons sesame oil
3 tablespoons, minced fresh ginger
1 1/2 tablespoons soy sauce
1 tablespoons rice wine vinegar
1 large clove garlic, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

  • Generously salt and pepper ribs.
  • In a medium mixing bowl whisk together the Hoisin sauce, sherry, sesame oil, ginger, soy sauce, rice wine vinegar, garlic and pepper flakes.
  • Place ribs in a LARGE ziploc bag and pour sauce over the ribs. Refrigerate overnight.
  • Heat gas grill to medium high or a charcoal grill to medium hot fire.
  • Spray grill with PURE.
  • Grill ribs over indirect heat for 30-45 minutes or until ribs are fork tender and easily separate, turning and basting frequently with reserved marinade.
  • Sprinkle with sesame seeds and serve.
OR a sauce we LOVE
1/2 cup Smucker’s Apricot Jam
1/2 cup Sweet Baby Ray’s BBQ sauce
1 tablespoon red pepper flakes

STRAWBERRY LEMON POUND CAKE

STRAWBERRY LEMON POUND CAKE
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/3 cup
4 eggs
2 teaspoons pure vanilla extract
Juice from 3 lemons to equal 1/4 cup lemon juice, plus 1/3 cup
  • Preheat the oven to 350˚. 
  • Butter a 6-cup loaf pan and line it with parchment or waxed paper. 
  • In a medium bowl, combine the flour, baking powder, and salt. 
  • Using a hand mixer,  cream the butter. 
  • Add 1 cup of the sugar and mix until well blended.
  • Add the eggs one at a time. 
  • Add the vanilla. 
  • Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. 
  • Mix until just smooth.
  • Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes
    • Meanwhile, make the glaze:
    • In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
    When the cake is done, let cool in the pan 15 minutes (it will still be warm).
    • Run a knife around the sides of the pan.
    • Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. 
    • Peel off the waxed paper.
    • Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. 
    • Let cool at room temperature. Store in refrigerator.
    1-2 large box(es) strawberries, washed and sliced
    1 cup sugar
    3 tablespoons cornstarch
    3/4 cup water 
  • Mash 1 cup strawberries; set aside.
  • In a saucepan, combine sugar & cornstarch; stir in water & mashed berries. 
  • Bring to a boil, stirring constantly. Stir in food coloring if desired. 
  • Cook and stir 3 minutes more. Cool for 10 minutes.

    • FRENCH ONION GRILLED CHEESE

    FRENCH ONION GRILLED CHEESE
    1 tablespoon each safflower oil and butter, for frying

    2 slices of french baguette or french bread
    1 tablespoon softened butter
enough shredded
    gruyere cheese to generously cover both slices of bread

    ½ cup wine-braised onions (see recipe below)
    salt and pepper to taste

    • Heat oil in frying pan over medium low heat. Add butter and allow to melt.
    • Spread each slice of French bread with softened butter. 
    • Add half the shredded cheese to one slice of bread
    • Pile braised onions on top
    • Sprinkle with the salt and pepper, then add the rest of the cheese. 
    • Top with the other slice of bread, and gently press together.
    • Place the sandwich in the hot pan and cook until bread is toasted brown and cheese has started to melt. 
    • Carefully flip the sandwich over in the pan and cook until the other side is toasted brown and cheese has completely melted.
    • Remove the grilled sandwich from the pan and serve.

    WINE BRAISED ONIONS
    1 clove garlic per
    2 onions
 (cook about 3-5 at a time, as you will find many uses for leftover caramelized onions)
    butter
    beef stock

    • Cut the onions in half lengthwise, then slice thinly again lengthwise.
    • For every 1 large onion, heat about 1 teaspoon safflower oil in a large, heavy-bottom pan over medium heat. Add the same amount of butter, allow to melt, then add minced garlic. 
    • Allow the garlic to soften (but not color), then add the onions. 
    • Stir to coat the garlic and onions in oil+butter.
    • Turn down the heat to medium low (so onions don’t burn). Continue to cook the onions until they are soft and deep golden brown, 30-40 minutes (depending on how many onions you cook).
    • Add about 1/8 cup wine of choice and 1/8 cup beef stock, and allow to cook down with the onions, another 5-7 minutes. 
    • Remove from heat and set aside enough onions for grilled cheese sandwich.

    CHICKEN SNAP PEA STIR FRY

    CHICKEN SNAP PEA STIR FRY
    1 pound chicken breast tenders, cut into strips
    3 1/2 tablespoons safflower oil
    2 teaspoons cornstarch
    1 teaspoon baking soda
    sea salt
    1 tablespoon oyster sauce
    3/4 pound sugar snap peas, halved
    soy sauce 
    white rice
    • Toss  chicken with 1 1/2 tablespoons safflower oil, cornstarch and baking soda.
    • Cover and marinate 1 hour.
    • Remove from refrigerator 15 minutes before cooking.
    • Heat Wok or large frying pan over high heat.
    • Add remaining oil to pan.
    • When hot, add chicken and saute until golden.
    • Add salt.
    • Stir in oyster sauce.
    • Transfer to bowl and set aside.
    • Return  wok to high heat and add peas, stir frying 2-3 minutes until tender crisp.
    • Stir in chicken.
    • Serve over rice with soy sauce.

    BANANA BREAD PANCAKES & CREAM CHEESE SYRUP

    Banana Bread Pancakes
    Yields about 1 dozen
    1 1/2 cups all-purpose flour
    2 tablespoons granulated sugar
    2 teaspoons baking powder
    1/2 teaspoon baking soda

    1 teaspoon vanilla

    1/4 teaspoon salt
    1 cup whole milk
    1/4 cup + 2 tablespoons buttermilk
    1 cup mashed well, overripe bananas (about 2 bananas)
    1/4 cup sour cream
    1 egg
    2 tablespoons butter, melted
    banana slices, for garnish (optional) – hubs ate these, sorry they’re not in the picture
    chopped walnuts or pecans, for garnish (optional)
    • Preheat a non-stick griddle.
    • In a mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt, set aside.
    • In a separate mixing bowl whisk together buttermilk, milk, mashed bananas, sour cream, egg, vanilla and melted butter.
    • Add dry ingredients to milk mixture and whisk just until combine.
    • Pour about 1/4 cup mixture onto buttered preheated griddle and using the measuring cup slightly spread the batter outward keeping a circular form (this helps them to be more even so you don’t get the fat center and thin sides).
    • Cook until bubbles begin to appear on the surface and bottom is golden, then flip pancake and cook opposite side until golden.
    • Serve immediately with Cinnamon Cream Cheese Syrup and garnish with optional banana slices and chopped nuts.
    Cream Cheese Syrup
    1/4 cup butter
    3/4 cup granulated sugar
    1/3 cup buttermilk
    4 oz cream cheese
    1/2 teaspoon baking soda
    1 teaspoon vanilla extract
    • Melt butter in a large saucepan over medium low heat.
    • Stir in sugar, cinnamon, buttermilk and cream cheese.
    • Cook mixture, whisking constantly until cream cheese has melted.
    • Stir in baking soda and whisk for about 10 seconds until very frothy.
    • Remove from heat and stir in vanilla.
    • Serve warm.
    • Store in refrigerator up to 1 week.

    BAKED PARMESAN CHICKEN

    BAKED PARMESAN CHICKEN
    4 boneless skinless chicken breasts
    1/2 cup mayonnaise
    1/2 cup grated Parmesan cheese
    2 cloves garlic, minced
    sea salt and white pepper

    • Preheat oven to 375F.  
    • Wash and dry chicken and place in a greased 9×13 baking dish.  
    • Combine the remaining ingredients to make a paste.
    • Spread the paste evenly on the chicken breasts.  
    • Bake uncovered for about 35 minutes, or until the chicken is cooked through and the Parmesan is golden brown.