WEEKLY MENU

NEVER GOT TO THIS MENU A FEW WEEKS AGO, SO WE’RE TRYING IT AGAIN.

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

 DATE BREAKFAST LUNCH DINNER
Monday 5/14 CEREAL SANDWICHES KRAB AND PEA FRITTERS with SCALLION SOUR CREAM
Tuesday 5/15 TOAST LEFTOVERS SAUCY SPICY BBQ CHICKEN WINGS
Wednesday 5/16 YOGURT SOUP APPLE PIZZA
Thursday 5/17 FRUIT CHEESE & FRUIT BEER & CHEDDAR FONDUE with CHICKEN CHUNKS & CRUSTY SOURDOUGH
Friday 5/18 OATMEAL SANDWICHES GREEK SALAD SKEWERS
Saturday 5/19 BACON & EGGS LEFTOVERS CABBAGE, LEEK & BACON TART
Sunday 5/20 PANCAKES C.OR.N. PARMESAN LEMON CHICKEN

BEER BRAISED PORK CHOPS

I recently got this recipe from a friend and she was right – they were super!

BEER BRAISED PORK CHOPS
4 – bone in pork chops – I had thin ones already so we used those and they were really good!
1-12 ounce bottle honey wheat beer – we used Amberbock
1 tablespoon safflower oil
2 cloves garlic, minced
1/2 teaspoon coarse ground black pepper
1 cup cheddar cheese
1/4 cup thinly sliced green onions
2 tablespoons chopped walnuts
fresh herb sprigs

  • Place chops in resealable bag set in shallow dish.
  • In a medium bowl combine beer, oil, garlic, 1/4 teaspoon of the pepper and the salt.  
  • Pour over chops; seal bag.  
  • Marinate in refrigerator overnight, turning bag occasionally. 
  • Drain chops, discarding marinade.  
  • Arrange medium-hot coals around a drip pan.    
  • Place chops on grill rack over drip pan.  
  • Cover and grill for 35 to 40 minutes or until chops are slightly pin in center and juices run clear (160).  For gas grill, preheat grill.  Reduce heat to medium.  Adjust for indirect cooking.  Grill as above.
  • Combine cheese, green onions, walnuts and the remaining ¼ teaspoon pepper.  Carefully spoon cheese topping over chops.  Cover and grill for 2-3 minutes until cheese is melted.  
  • If desired, garnish with fresh herb sprigs.  Makes 4 servings.

FRESH INGREDIENTS

I grew up in a neighborhood where fresh ingredients and a local market were always just a stone’s throw away. Grams cooked by “feel” with all natural and fresh ingredients.  Eating dinner together every night was a mandatory ritual, was done around the kitchen table and even though we didn’t always get along real well, we ALWAYS came together over meals…. When I moved to a new area, food was all of a sudden associated with convenience; and markets were big mega-chains with the same staples you could find at any other market.  There was a HUGE gap between culture, community and food.

This is how I cook today – I’m always on the look out for a farmer’s market or mom and pop store that’s BIG on produce!

Wish List Wednesday

Like crispy edges on your lasgana? Hate messing with those cooked noodles? Then this pan is for you. The Baker’s Edge company has a hot, new, savory product that will soon hit the store shelves. That’s right lasagna lovers, it’s YOUR turn! Baker’s Edge has a new Lasagna pan!

I don’t do formal meals often, but would love a set of copper chargers for those times I do.

It’s been many years since we bought flatware and we really could use a new set. I love this set of Oneida I found over at overstock.com.

final blog signature. ♥

GREEN CHILE TUNA CASSEROLE

GREEN CHILE TUNA CASSEROLE
2-5 ounce cans tuna, REALLY well drained
2 cups cooked egg noodles
1 bunch green onions, sliced
1 can chopped green chiles, well drained
1 can Campbell’s cheddar cheese soup
1 cup whole milk
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup grated sharp cheddar cheese
  • Preheat oven to 375˚.
  • Blend together milk and soup until well blended.
  • Fold tuna, onions, green chiles, garlic, salt and pepper into soup mixture.
  • Fold in cheese.
  • Gently fold in egg noodles.
  • Pour into a generously greased baking dish.
  • Top with potato chips.
  • Bake for 30 minutes.

Japanese Daikon Radish Salad

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.
This month I was paired with PJ from Seduce Your Tastebuds. PJ has some awesome vegetarian recipes!  I chose her Japanese Daikon Radish salad.  It was perfect for our BBQ.  I also need batteries for the camera so I couldn’t get the picture – just know that it was a perfect side!


Daikon radish – 1 large, peeled and finely shredded
Carrot-1 small, finely shredded
2 tablespoons White vinegar
1 teaspoon Sugar
1 teaspoon Sesame seed
Salt- to taste
  • Roast the sesame seed till fragrant and keep aside.
  • Put the grated radish, carrot and salt in a bowl and let it sit for1o minutes.
  • Squeeze out the water and transfer to another bowl.
  • Combine vinegar and sugar in a cup and stir till the sugar dissolves.
  • Pour over the radish-carrot mixture and toss well until coated.
  • Sprinkle sesame seeds and serve.

WEEKLY MENU

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

 DATE BREAKFAST LUNCH DINNER
Monday 4/30 CEREAL SANDWICHES KRAB AND PEA FRITTERS with SCALLION SOUR CREAM
Tuesday 5/1 TOAST LEFTOVERS ASIAN BBQ CHICKEN WINGS
Wednesday 5/2 YOGURT SOUP APPLE PIZZA
Thursday 5/3 FRUIT CHEESE & FRUIT BEER & CHEDDAR FONDUE with CHICKEN CHUNKS & CRUSTY SOURDOUGH
Friday 5/4 OATMEAL SANDWICHES GREEK SALAD SKEWERS
Saturday 5/5 BACON & EGGS LEFTOVERS CABBAGE, LEEK & BACON TART
Sunday 5/6 PANCAKES C.OR.N. LEMON SAGE CHICKEN