Menu #20 - Roast Chicken Dinner for Spring

While I was having coffee with my painter (aka Eldon) this morning, our conversation detoured from the desperate need to stain our outbuilding/workshop/wine cellar/apartment (aka The Outback)to matters of food. Of course! Eldon, an adventurous cook who loves great fresh ingredients, wanted to know my method for cooking a whole chicken. Roasting! Of course! It is one of my all-time favorite ways to cook chicken and I can't believe I haven't featured it in a menu yet.

There are so many reasons a whole roast chicken is so appealing. #1-It is easy to prepare and elegant in it's simplicity. #2-Just as easy to prepare on the grill as in the oven. #3-Leftovers make great sandwiches, especially made into chicken salad. #4-Roast chicken is the centerpiece of a perfect roasted springtime dinner!

If you are knee-deep in spring gardening muck and need an easy dinner that will cook while you get a shower at then end of the day, then this is it. Prep the chicken early in the day, pop it into the oven when you come in from the garden, and shower while it roasts. After the chicken is finished roasting, let it rest while you roast the potatoes and asparagus. Voila! Beautiful dinner that reminds you why you love spring and maybe even cleaning the garden.

Save any leftovers and toss them all together for an incredible salad the next day. One simple roast chicken = two fast and easy meals. See why it's one of my favorites? Sometimes I like to roast two at a time, just to make sure there are leftovers for chicken salad!

ROASTED CHICKEN
1 whole chicken
olive oil
kosher salt
freshly ground black pepper
1 fresh lemon
sprigs of fresh rosemary
(or 2 teaspoons of dried rosemary)
3 cloves of garlic, peeled

Preheat oven or grill to 400 degrees. Remove any giblets from the chicken and reserve for another use. Wash and dry the chicken, inside and out. Rub the chicken inside and out with olive oil, salt and pepper. Roll lemon under palm on the counter to release the juices. Using the tip of a sharp knife, pierce the fruit about 20 times. Insert garlic, herbs, and lemon inside the cavity of the chicken and secure the flap of skin with a toothpick to keep them in place. Place chicken in a roasting pan, breast side down. Roast at 400 degrees for 10 minutes and then reduce temperature to 350 degrees. Continue roasting until the internal temperature of the chicken is 180 degrees – about an hour, depending on size. Remove chicken from the oven, cover with foil and let rest for 10-15 minutes before carving.
Notes:
Pan drippings can be made into a sauce or gravy, if desired – be sure to add some lemon juice for extra flavor!
For a great chicken salad – use leftover chicken, toasted nuts (almonds, pecans or walnuts), dried cranberries, and celery mixed with mayonnaise and a small amount of lemon zest.
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OVEN-ROASTED ASPARAGUS
1 lb. fresh asparagus spears
olive oil
kosher salt
freshly ground black pepper

Preheat oven to 400 degrees. Trim and clean asparagus as needed. Place asparagus on a heavy baking sheet and drizzle with olive oil, and toss to coat evenly. Sprinkle with kosher salt and pepper. Place tray in oven and roast for 8 – 10 minutes - depending on thickness of spears.
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WARM ROASTED NEW POTATO SALAD
2 lbs. small thin-skinned potatoes
1 tsp. salt - divided
3 tbsp. finely chopped shallots or onions
1/2 tbsp. Dijon mustard
1 tbsp. whole-grain mustard
1 tbsp. white-wine vinegar, or to taste
1/2 tsp. black pepper
3 tbsp. olive oil
2 tbsp. chopped fresh flat-leaf parsley

Preheat oven to 400 degrees. Wash and dry potatoes. Place whole potatoes on a baking sheet and sprinkle with 1/2 tsp. salt. Roast potatoes until fork-tender. While potatoes are roasting, whisk together shallots, both mustards, vinegar, pepper, and remaining 1/2 tsp. salt in a large bowl, then add olive oil in a slow stream, while whisking until emulsified. While still warm, cut potatoes in half and add to vinaigrette. Sprinkle with chopped parsley and toss lightly to coat potatoes evenly with dressing. Serve warm or at room temperature.
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SHOPPING LIST for Menu #20
Roasted Chicken
Oven-Roasted Asparagus
Warm Roasted New Potato Salad

PRODUCE
1 whole lemon
fresh rosemary
3 cloves garlic
1-2 lbs. asparagus
3 shallots or 1 small onion
1 small bunch flat-leaf (Italian) parsley

MEAT
1 whole chicken

PANTRY
Olive oil
Kosher salt
Freshly ground black pepper
Dijon mustard
Whole-grain mustard
White-wine vinegar

Menu #18 - Roasted Maple Salmon Dinner

It's March, a month full of basketball and weather madness, so March dinners call for a menu or two that adapt to seasonal whims. Cook this salmon in the oven if it's cold outside, or on the grill if the chill is gone. Add some wonderful warm mashed potatoes and fresh roasted asparagus, and you'll be covered, no matter what! I enjoy game after game of great college basketball, but I love salmon in the springtime most of all.

ROASTED MAPLE SALMON
1/4 c. maple syrup (choose Grade A Medium or Dark Amber, if available)
1 garlic clove, minced
1/4 c. balsamic vinegar
6 salmon fillets
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper

Preheat the oven to 450 F. Lightly coat a baking pan with cooking spray. In a small saucepan over low heat, mix together the maple syrup, garlic and balsamic vinegar. Heat just until hot and remove from heat. Pour half of the mixture into a small bowl to use for basting, and reserve the rest for later. Pat the salmon dry. Place skin-side down on the baking sheet. Brush the salmon with the maple syrup mixture. Bake about 10 minutes, brush again with maple syrup mixture, and bake for another five minutes. Continue to baste and bake until fish flakes easily, about 20 to 25 minutes total. Can also be prepared on the grill.

GARLIC MASHED POTATOES
4 potatoes
1 can chicken broth
4 cloves garlic, peeled
1 small onion, chopped
kosher salt
freshly ground pepper
4 tbsp. butter
1 c. milk or half-and-half

Peel and cube potatoes. Place potatoes in large pan; add chicken broth and enough water to cover by 1 inch. Add garlic cloves and chopped onion. Bring potatoes to a boil; reduce heat to gentle boil and cook until fork tender. Heat butter and milk over medium heat until butter is melted; set aside. Drain potatoes and liquid through strainer and return potatoes, garlic and onions to pot. Gradually add warm milk mixture to potatoes and mash until desired consistency - lumpy or smooth - is reached. Season with salt and pepper, and more butter if desired. Serve immediately, or cover and keep warm.

ROASTED ASPARAGUS
fresh asparagus
olive oil
kosher salt
freshly ground pepper
balsamic vinegar or vinaigrette - optional

Preheat oven to 400 degrees. Trim stem ends from asparagus. Place asparagus on a baking sheet and toss with small amount of oil oil to coat. Sprinkle with kosher salt and pepper. Roast until tender, about 10 - 12 minutes, depending on thickness of asparagus spears. Serve warm, at room temperature or cold. Drizzle with balsamic vinegar or vinaigrette, if desired.

SHOPPING LIST for Menu #18
Roasted Maple Salmon
Garlic and Onion Mashed Potatoes
Roasted Asparagus

Produce
garlic - 1 head
onion - 1 small
potatoes - 4
fresh asparagus - big bunch for 6 servings

Meat
salmon fillets

Pantry
maple syrup
balsamic vinegar
kosher salt
freshly ground black pepper
chicken broth - 1 can
olive oil

Dairy
butter - 1 stick
milk or half-and-half - 1 c.

Menu #17 - Comfort Food Dinner for Winter's Last Hurrah

March is a peculiar month for weather around here, and this year is no exception. Winter retreats in fits and starts, while shy bits of color peek around the edges of our dreary landscape. We were on the road week before last, and even farther south of here the weather was a little iffy. Warm and rainy one day, followed by snow flurries and then windy and cold the next day. Still, it was nice to get away.

Our idea was a late winter getaway slash southern restaurant tour, and that's just what we did! Everywhere we stopped there was great southern comfort food to make us feel welcome, in addition to the fresh seafood I craved. Now that I'm back home, I'm still in the mood for more homey goodness from simple comfort foods like these to see me through winter's last hurrah.

OVEN BARBECUE COUNTRY STYLE PORK RIBS
2 lbs. country style ribs (or pork chops)
1 c. barbecue sauce (your favorite!)

Preheat oven to 325 degrees. Line an oblong baking dish with enough foil to enclose ribs for baking. Place pork ribs in foil and cover with 1 c. of your favorite barbecue sauce. Cover tightly with foil and bake for 1 1/2 hours. Can also be prepared in a slow-cooker set on low for 4 to 6 hours. Meat will be fall-of-the-bone tender.

HOMEMADE MACARONI AND CHEESE
1 box elbow macaroni
salt
1 stick salted butter
1/2 c. flour
1 tsp. dry mustard
1/4. tsp. freshly ground nutmeg
3 - 4 c. milk or half-and-half
4 c. grated sharp cheddar cheese

Cook macaroni in boiling salted water according to package directions; drain and reserve. Preheat oven to 350 degrees. In a saucepan, melt butter over medium heat until it bubbles; stir in flour and blend with a whisk. Reduce heat to low and add dry mustard and nutmeg; continue to cook for about 2 mins. until flour mixture begins to darken. Slowly stir in milk and continue to whisk until all milk is added and mixture begins to thicken to desired consistency. Add 3 c. grated cheddar and reserve remaining 1 c. for top. Continue to stir until cheese is melted and mixture is smooth. In a large bowl, pour cheese mixture over macaroni and stir to blend evenly. Pour macaroni into a lightly greased baking dish and top with remaining cup of cheese. Bake uncovered for 30 - 40 minutes, or until cheese on top is melted and bubbly.

ONION AND GARLIC GREEN BEANS
1 small onion, chopped
1/2 tsp. garlic powder
1/2 tsp. soy sauce
1 c. chicken broth
8 c. frozen green beans

In a large saucepan, combine chopped onion, garlic powder, soy sauce and chicken broth and stir to blend. Add frozen green beans; cover and simmer on low to medium heat for 30 minutes.

SOUR CREAM CORN MUFFINS
2 boxes Jiffy Cornbread Muffin Mix
2 eggs
1 c. sour cream
1 15-oz. can cream-style corn

Prehat oven to 375 degrees. Stir all ingredients until well blended. Pour into greased muffin pan. Bake for 20-25 minutes, or until golden brown on top. Serve warm or room temperature. These really taste better the second day!

SHOPPING LIST for Menu Wednesday #17
Oven Barbecue Country Style Pork Ribs
Homemade Macaroni and Cheese
Onion and Garlic Green Beans
Sour Cream Corn Muffins

Pantry
1 btl. barbecue sauce
1 box elbow macaroni
salt
flour
dry mustard
fresh nutmeg
garlic powder
soy sauce
1 can chicken broth
2 boxes Jiffy cornbread muffin mix
1 15-oz. can cream-style corn

Dairy
3 sticks butter
1 qt. milk or half-and-half
4 c. grated sharp cheddar cheese
2 eggs
1 c. sour cream

Meat
2 lbs. country style pork ribs

Frozen Foods
frozen green beans - 2 bags or 4 sm. boxes

Menu Wednesday #16 - Meatball Subs

Last week, when I should have been posting Menu Wednesday, I was making the Barefoot Contessa's Meatballs & Spaghetti for Barefoot Bloggers and they were de-li-cious. The recipe made so many big wonderful meatballs that I hadn't finished my first bite before I knew some of the extras would end up in meatball subs. And, I thought, what a perfect menu for this time of year! So here it is -- finally! -- the menu I owed you last Wednesday. When you try it, you'll know it was worth the wait!

MEATBALL SUBS
adapted from Barefoot Contessa Family Style Cookbook
For the meatballs:
1 lb. ground pork
1 lb. very lean ground beef
1 c. fresh white bread crumbs
1/4 c. dry bread crumbs
1/4 tsp. Italian herb blend
2 tbsp. chopped fresh flat-leaf parsley
1/2 c. Kraft shredded Parmesan cheese
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
1 extra-large egg, beaten
Olive oil

For the sauce:
1 tbsp. good olive oil
1 c. chopped yellow onion (1 onion)
1 1/2 tsp. minced garlic
1/2 c. good red wine (I used a Merlot)
1 (28-oz.) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tbsp. chopped fresh flat-leaf parsley
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

For the sandwiches:
8 sub rolls
16 provolone or mozzarella cheese slices

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 c. warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-in. meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-in.) skillet to a depth of 1/4-in. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 mins. Add the garlic and cook for 1 more min. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 mins. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 mins., until the meatballs are cooked through. Slice sub rolls open, but do not separate into two pieces. Warm rolls in a 350-degree oven. Place a slice of cheese inside the roll, spoon in meatballs and sauce and serve immediately.

Serves 8-10 subs. Freeze some to use for spaghetti and meatballs or sandwiches later, if you don't use them all at once.

LEMON GARLIC VINAIGRETTE SALAD
1⁄2 c. extra virgin olive oil
1⁄2 tsp. Dijon mustard
1 clove garlic minced
1 tsp kosher salt
1/8-tsp. fresh ground pepper
Choice of mixed green lettuces

Combine the olive oil, garlic and lemon juice. Slowly add the olive oil whisking vigorously. Add the salt and pepper to suit your taste. Just before serving your dinner, toss a small amount of the vinaigrette with the lettuces.

LEMON ICEBOX CUPCAKES
1 box vanilla wafers
cupcake papers
1 6-oz. can frozen lemonade concentrate, thawed
1 can sweetened condensed milk (Eagle Brand)
1 small carton Cool Whip

Place cupcake papers in muffin pans. Place one vanilla wafer in each cupcake paper. In a large bowl, combine thawed lemonade and sweetened condensed milk. Fold in Cool Whip. Spoon Cool Whip mixture over vanilla wafers. Freeze for several hours until firm. Serve frozen. Makes 12 cupcakes.

SHOPPING LIST for Menu Wednesday #16
Meatball Subs
Lemon Garlic Vinaigrette Salad
Lemon Icebox Cupcakes

Produce
1 bunch Italian flat-leaf parsley
1 yellow onion
4 cloves garlic
choice of lettuces for salad

Pantry
fresh white bread
1 pkg. (8) sub rolls
plain bread crumbs
Italian herb blend
kosher salt
freshly ground black pepper
whole nutmeg
olive oil
1 can (28-oz.) crushed tomatoes in puree
Dijon mustard
1 box vanilla wafers
1 pkg. cupcake papers
1 can sweetened condensed milk (Eagle Brand)

Meat
1 lb. ground pork
1 lb. very lean ground beef

Dairy
1 egg
16 slices provolone or mozzarella

Freezer
1 6-oz. can frozen lemonade concentrate
1 small carton Cool Whip

Spirits
1 bottle red wine

Menu Wednesday #15 - Baked Ziti

Welcome all who come seeking warmth and comfort from the cold and crazy days of winter 2009. I don't know about you, but I am craving comfort. It is about 20 degrees outside, and that's warm for the last couple of days. I've been inside listening to the news drone on and on about the economy and business and credit crisis until I could scream, or maybe just crawl under the covers and hope things will be better when I emerge. A girl can dream, can't she?

So, naturally, when I thought about a menu for today comfort food came to mind first. Something simple, easy to make and easy on the economy. Something gooey with carbs and cheese and crunch and chocolate. How about Baked Ziti - fast, easy, cheesy pasta. And some crunchy, savory Sauteed Green Beans - green is hope and thoughts of spring. And finally - chocolate will make it all better - as in Cherry Chocolate Chip Cookies.

Hunker down, stay warm and dig in.


BAKED ZITI
1 box ziti or penne pasta
1 lb. ground beef (optional)
16 oz. ricotta cheese
1 jar spaghetti sauce
2 c. shredded mozzarella cheese
1/2 c. grated Parmesan

Bring large pot of water to a boil and cook pasta; drain and place in a large mixing bowl. Brown ground beef and drain fat; add to bowl with pasta. Stir in ricotta, spaghetti sauce and mozzarella cheese until well blended. Pour into a large 13 x 9-inch baking dish – or smaller dishes to freeze for later – and sprinkle top with Parmesan cheese. Bake at 350 degrees for about 30 minutes, or until bubbly around sides. Serves 8 – 10.

SAUTÉED GREEN BEANS
1 lb. fresh French green beans (see note*)
1 tbsp. olive oil
1 tbsp. butter
1/2 c. diced onion
2 cloves garlic, chopped
kosher salt
freshly ground black pepper

Wash and trim green beans. In a large heavy skillet or Dutch oven, heat olive oil and butter over medium heat. Add diced onion and sauté until translucent. Stir in chopped garlic and then add green beans. Sauté and toss to mix a few times. Cook until onion and beans just begin to brown. Sprinkle with kosher salt and freshly ground pepper and serve. *Note: French green beans, or Haricots verts, are small, thin green beans that can be found in many grocery stores. If not available where you shop, use larger fresh green beans and steam them for about 1-2 minutes before sautéing.

CHERRY CHOCOLATE CHIP COOKIES
1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
1 1/2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
3 c. flour
12 oz. bag semi-sweet chocolate chips
1/2 c. dried cherries, chopped
1/2 c. pecans, chopped

Mix butter and sugars in mixer; add eggs and vanilla. Add salt and baking soda; then add flour. Dough will be stiff. Stir in chips, cherries and pecans by hand. Drop by scoopfuls on parchment lined sheet. Bake at 350 degrees. Medium scoop makes 40-45 cookies, 12-14 minutes baking. Large scoop makes 18-22 cookies, 16-20 minutes baking. Do not over bake! When edges start to appear golden brown, remove from oven and cool on baking sheet for at least 10 minutes. The cookies will continue to finish baking on the sheet.

SHOPPING LIST for Menu Wednesday #15
Baked Ziti
Sauteed Green Beans
Cherry Chocolate Chip Cookies

Produce
fresh French green beans - 1 lb.
onion - 1
garlic - 2 cloves

Meat
ground beef - 1 lb.

Pantry
ziti or penne pasta - 1 box
spaghetti sauce - 1 jar
olive oil
kosher salt
freshly ground black pepper
sugar - 1 c.
brown sugar - 1 c.
vanilla - 1 1/2 tsp.
baking soda - 1 tsp.
flour - 3 c.
semi-sweet chocolate chips - 12 oz.
dried cherries - 1/2 c.
pecans - 1/2 c.

Dairy
ricotta cheese - 16 oz.
mozzarella - 2 c.
Parmesan - 1/2 c.
butter 1 1/2 c.
eggs - 2

Menu Wednesday #12

This week's menu features a thick, hearty Italian-style bean soup inspired by holiday leftovers. I had a partial bag of dried northern beans, some cooked sausage leftover from making pizzas, and some leftover penne from making baked ziti. With the addition of a few vegetables from the fridge and some pantry seasonings, I created the best soup I think I've ever made. Memories of a hearty minestrone at a little Italian restaurant in Chicago, circa 1975, came flooding back to me when I tasted this -- and that's a very good thing.

Soup is not something that normally photographs well, at least for a non-professional like me, but I couldn't resist giving it a try (see the bite out of my sandwich already!) so you could see how thick and hearty it turned out. Even My Favorite Husband, who is often suspicious of bean foods, loved this as much as I did.

I'd enjoy this with a crusty piece of homemade bread, so I've added the recipe for the ever popular No Knead Bread that swept the country a couple of years ago. If you'd like though, a plate of antipasto or a sandwich would make it a perfect meal for bigger appetites. I'll leave that to you. And, don't be afraid to add or subtract to accommodate the leftovers in your fridge -- that's the best part of making soup AND making ends meets for your grocery budget when money is tight right after the holidays.

BEST EVER BEAN SOUP
8 oz. dried northern or cannellini beans
1 c. finely chopped onion
1 c. finely chopped celery
1 c. finely chopped carrots
4 cloves garlic, crushed
1/2 tsp. dried thyme
Water
1/2 lb. Italian sausage
1/2 tsp. red pepper flakes
1 can diced tomatoes
1 qt. good chicken stock
1 qt. good beef stock
2 cups cooked pasta, cooled – mini penne, macaroni, ditalini, etc.
1/2 c. freshly grated Parmesan cheese
Salt and pepper to taste

Place dried beans, onion, celery, carrots, garlic and thyme in a large heavy stockpot and add water to 2 in. above beans. Cook on medium-high until beans begin to boil. Reduce heat to medium-low, cover and cook until beans are tender. Be sure to add more water, if necessary to keep beans just covered. Remove Italian sausage from casings and brown in a skillet; drain and add to beans. Add red pepper flakes, tomatoes and enough chicken and beef stocks. Simmer on medium-low heat, until beans get very soft and flavors are well blended. Add cooked pasta and Parmesan and continue to heat over medium-low heat for 15-20 minutes, stirring a few times to keep cheese from sticking to the bottom of the pot. Season with salt and pepper to taste. Serve with crusty Italian bread, or with a sandwich or salad.

CRISPY CRUST NO-KNEAD BREAD
Adapted from Sullivan Street Bakery

3 c. all-purpose flour
1/4 tsp. SAF-instant yeast (red label)
1 1/2 tsp. salt
1 1/2 c. water
olive oil (for coating pan and bread)
extra flour or cornmeal (for dusting)

You need two bowls, a wooden spoon, two cotton kitchen towels, plastic wrap, and a heavy pot (I use my 4 1/2 qt. Le Creuset Dutch Oven) or ceramic or glass baking bowl – with a lid.

Mix the flour, yeast and salt in a large mixing bowl. Add the water and mix by hand until blended. Coat the inside of a medium mixing bowl with olive oil and put the dough into the bowl. Cover the bowl with plastic wrap and set aside to rest, at room temperature, for 12 hours.

Dump dough out onto a floured surface and fold it a couple of times. Let the dough rest for about 15 minutes. Take a large cotton kitchen towel (not terry cloth) and dust it with a heavy coating of flour or cornmeal. Shape the dough into a ball and place it seam side down on the towel. Sprinkle the top of the dough with more flour. Cover the dough with a second cotton towel and let it rise at room temperature for
1–2 hours, until doubled in size.

Preheat oven to 450–500 degrees. About 30 minutes before ready to bake bread, place a large cast iron pot, or ceramic or Pyrex glass bowl in the oven to preheat. Remove the pot from the oven and place the dough in the pot, seam side up and cover. Bake for 30 minutes; remove cover and bake 15–30 more minutes uncovered, until bread is a nice, rich brown on top.

Cool on a wire rack. Crust will be crisp and make a cracking noise as it cools. Eat the bread right away with butter or olive oil! And then make more!

SHOPPING LIST FOR Menu Wednesday #12
Best Ever Bean Soup
Crispy Crust No Knead Bread

Produce
Onion – 1
Celery – 2 ribs
Carrots – 2
Garlic – 4 cloves

Pantry
Dried beans – 8 oz.
Dried thyme – 1/2 tsp.
Red pepper flakes – 1/2 tsp.
Canned diced tomatoes – 1 can
Chicken stock – 1 qt.
Beef stock – 1 qt.
Dried pasta – 4 oz.
All-purpose flour – 5 c.
SAF instant yeast – 1/4 tsp.
Salt & pepper
Olive oil

Meats
Italian sausage – 8 oz.

Dairy
Parmesan cheese – 4 oz.
Butter

Menu Wednesday #10

The menu this week is so fresh and delicious and easy - perfect for brightening a cold, dreary day! Fish tacos are one of my favorites and, believe it or not, they are not difficult to make at home. Any kind of firm white fish will work, but I like to buy nice IQF pieces of cod because they cut up into such nice bite-size pieces. A quick saute is all that's needed to cook these small pieces of fish. Of course, you can also bake or grill them, if it's warm enough where you live. The coleslaw that goes inside the taco is also quick to make when with chopped coleslaw mix in a bag. You know dessert will be easy, since I'm not much of a baker, so I've chosen a classic Pineapple Upside-Down Cake that uses a good quality box mix and canned pineapple. If you are a baking fool, feel free to make your own cake and cut up your own fresh pineapple - and then call and invite me to your house!

Fish Tacos
1 lb. cod filets
1 lemon or lime – ½ for fish, ½ for coleslaw
1 tsp. cumin
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. kosher salt
1/3 c. flour
3 tablespoons olive oil

Coleslaw for Fish Tacos:
1/3 c. mayonnaise
1/3 c. sour cream
1/2 whole lemon or lime
1 pkg. (16 oz.) coleslaw mix
2 green onions, chopped
2 tbsp. chopped fresh cilantro
kosher salt
freshly ground pepper

12 corn tortillas
olive oil
salsa


Cut cod filets into 1-inch pieces and place in a bowl. Squeeze one lemon half over fish and set aside for about 15 minutes.

While fish is marinating in lemon juice, mix mayonnaise and sour cream in a medium bowl. Squeeze juice from remaining half lemon into mayonnaise mixture. Add coleslaw mix, green onions and cilantro. Season to taste with salt and pepper. Set aside.

Mix together cumin, garlic powder, chili powder and kosher salt. Sprinkle fish with seasoning mixture. Place flour in a Ziploc bag, fill with fish pieces and toss to coat fish with flour. Heat olive oil in heavy skillet (cast iron is good). Shake excess flour from fish and add to skillet. Cook fish until browned and crispy on one side and carefully turn to brown second side.

While fish is cooking, heat flat griddle or heavy skillet and brush with olive oil. Warm each tortilla on griddle and place in a covered dish or aluminum foil in warm oven until ready to serve tacos.

To serve, place fish pieces and slaw on each tortilla, add salsa, if desired, and fold in half.

Note: Fish may also be grilled or baked, omitting flour, if desired.

Baja Pinto Beans
2 tbsp. vegetable oil
1 c. chopped white onion
4 garlic cloves, chopped
1 large jalapeño chili with seeds removed, cut in half
1 tbsp. dried oregano
1 tsp. ground cumin
2 cans pinto beans
2 tbsp. (packed) dark brown sugar
1 tsp. salt

Heat oil in heavy large pot over medium-high heat. Add onion; sauté until translucent, about 3 minutes. Add garlic, chili, oregano, and cumin; sauté 1 minute. Add pinto beans; cover and simmer for 15 minutes. Remove chili pieces. Add sugar and salt and continue to cook uncovered until liquid is evaporated. Remove from heat and mash beans with potato masher or fork. Serve.

Pineapple Upside-Down Cake
1/4 c. butter or margarine
1 c. packed brown sugar
1 can (20 oz.) pineapple slices in juice, drained, juice reserved
1 jar (6 oz.) maraschino cherries without stems, drained
1 box Duncan Hines yellow cake mix
1/3 c. vegetable oil
3 large eggs called

Heat oven to 350 degrees. In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice and press gently into brown sugar. Add enough water to reserved pineapple juice to measure 1 1/3 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries. Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

SHOPPING LIST FOR Menu Wednesday #10
Fish Tacos
Baja Pinto Beans
Pineapple Upside Down Cake

Produce
Lemon or lime – 1
Coleslaw mix – 1 pkg. (16 oz.)
Green onions – 2
Fresh cilantro – 2 tbsp.
White onion – 1 sm.
Garlic – 1 head
Jalapeno chili - 1

Pantry
Cumin
Garlic powder
Chili powder
Dried oregano
Kosher salt
Ground pepper
Flour – 1/3 c.
Olive oil – 1 c.
Mayonnaise – 1/3 c.
Salsa – 1 sm. Jar (or 1 sm. carton fresh from produce section)
Pinto beans – 2 cans
Dark brown sugar – 1 1/4 c.
Canned pineapple slices – 1 can (20 oz.)
Maraschino cherries – 1 jar (6 oz.)
Duncan Hines yellow cake mix - 1

Meats
Cod filets – 1 lb.

Dairy
Sour cream – 1/3 c.
Butter – 1/4 c.
Eggs - 3

MENU WEDNESDAY #9

MENU #9 - Turkey is perfect for Thanksgiving, unless you have a very big family. With only one oven, a little creativity is required to cook enough for everyone. Our solution has been two-fold. We fry a turkey outside and bake a ham inside. The ham requires less time to bake than the turkey, freeing up precious oven space for all the other hot foods. And the added bonus is a greater variety of leftovers.

The other bonus - a leftover ham bone is perfect for making Sally's Black Bean Soup, and soup is a good thing to have around for the very busy days between Thanksgiving and Christmas. Serve Sally's Black Bean Soup with a few add-ons, if desired, and some cornbread for a quick and easy one-pot lunch or dinner. This recipe can be reduced to make a smaller batch, or simply freeze leftovers for another time. It is the best Black Bean Soup I've ever tasted - thanks Sally!


SALLY'S BLACK BEAN SOUP
3 1-lb. bags of dried black beans, soaked in water overnight
1 c. olive oil
6 cups onions, diced
8-10 cloves garlic, crushed
1 meaty ham bone (or 4. diced ham)
6 qts. canned chicken broth
2 – 3 tablespoons ground cumin, to taste
1 tbsp dried oregano
3 bay leaves
2 tsp. black pepper
salt to taste
pinch of cayenne pepper
6 tbsp. fresh parsley, chopped
1 tbsp. brown sugar
1 tbsp. lemon juice
1/2 c. dry sherry (or more to taste)

Heat oil in a large, heavy pot. Add onions and garlic; cook until tender. Rinse and drain beans and add to the pot. Add the ham bone, chicken broth, cumin, oregano, bay leaves, black pepper, cayenne pepper, parsley, brown sugar and lemon juice. Bring to a boil; reduce heat and simmer over low heat, uncovered for several hours. Add the sherry about 30 minutes before serving. Remove the bay leaves before serving! Make a day ahead for the best flavor. Makes a lot! Can be frozen and reheated.

Optional Garnishes for Black Bean Soup:
Chopped Onion or Sliced Green Onions
Sour Cream
Grated Cheese
Chopped Tomatoes
Diced Avocado
Salsa
Jalapenos
Hot Sauce (like Cholula)

SWEET CORN BREAD
1 9-ounce box of cornbread mix (Jiffy)
1 9-ounce box yellow cake mix (Jiffy or divide larger mix)

Preheat oven to 350 degrees. In a bowl, prepare the corn muffin mix following directions on the box. In another bowl, make the cake mix following directions on the box. Combine the 2 mixes and stir to blend. Pour batter into a 9-by-12-inch pan. Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cut into squares and serve with Honey Butter. Goes great with soups, especially bean soups and chili. This is similar to the sweet cake-like corn bread served at Marie Callendar’s restaurants in California.

APPLE SPICE DUMP CAKE
2 cans apples or apple pie filling
1 spice cake mix
2 sticks butter, melted
Optional Dessert Toppings: Whipped Cream, Ice Cream or Caramel Sauce

Preheat oven to 350 degrees. Pour apples into 9 x 13” glass baking dish. Sprinkle cake mix over apples. Pour melted butter over cake mix. Bake for about 45 minutes, until top is browned and sides are bubbly. Serve with fresh whipped cream, ice cream, or warm caramel sauce.

SHOPPING LIST FOR MENU #9
Sally's Black Bean Soup
Sweet Corn Bread
Apple Spice Dump Cake

PANTRY
black beans - 3 1-lb. bags

olive oil - 1 c.
chicken broth - 6 qts.
ground cumin - 3 tbsp.
oregano - 1 tbsp.
bay leaves - 3
black pepper
salt
cayenne pepper
brown sugar - 1 tbsp.
lemon juice - 1 tbsp.
Jiffy Corn Bread Mix - 1
Jiffy Cake Mix, yellow - 1
honey - 2 tbsp.
canned sliced apples or apple pie filling - 2 cans
spice cake mix - 1

PRODUCE
onions - 6
garlic - 8 cloves
parsley - 1 bunch

DAIRY
eggs - 3
milk - 1 c.
butter - 3 sticks (3/4 lb.)

MEAT
leftover ham bone (or 4 c. diced ham)

MISCELLANEOUS
dry sherry - 1/2 c. +/-

OPTIONAL SOUP GARNISH ITEMS: chopped onion, sliced green onions,
sour cream, grated cheese, chopped tomatoes, diced avocado, salsa, jalapenos,
hot sauce (Cholula)

OPTIONAL DESSERT TOPPING ITEMS: whipped cream, ice cream, 1 jar caramel sauce

MENU WEDNESDAY #5

MENU #5 – This week's menu has to be one of my favorites - just perfect for a nice, but not fussy, company dinner. Dean's Famous Chicken is a classic preparation that adapts easily to different sauces, but it best just as it is, in my humble opinion. I especially like the flavors of nutmeg and Parmesan and have been known to add a bit of extra nutmeg. Leftovers, should you have any, make wonderful sandwiches, cold or reheated. Grilled Tomatoes and Roasted Asparagus were served with this chicken the first time I had it, and I still think they go perfectly together. Bananas Foster is a dessert that never fails to delight, and is often made tableside, adding a little drama and elegance to an otherwise simple dessert. Why not invite some friends into the kitchen and make this entire dinner together -- it's that easy! Then reward them with a yummy dessert with a little flair . . . or, flare!

DEAN’S FAMOUS CHICKEN
6 boneless chicken breast halves
1 c. flour
1/2 tsp. freshly ground nutmeg
1 c. breadcrumbs
1/2 c. grated Parmesan cheese
3 eggs
1/2 c. (1 stick) unsalted butter
1/2 c. white wine
2 tbsp. flour
1 c. chicken broth
2 tbsp. lemon juice
1 tbsp. capers (optional)

Combine flour with nutmeg in a plate or flat bowl. Beat eggs in a second plate of flat bowl. Combine breadcrumbs with Parmesan cheese in a third plate or flat bowl. Melt butter in a large frying pan over medium heat. Dredge each chicken breast in flour, then dip in beaten egg, then coat in breadcrumbs. Sauté in frying pan until golden brown on both sides. Remove breasts to an oven safe plate or pan, covered loosely with foil and keep warm until serving.

Remove all but two tablespoons of butter from the pan and deglaze pan with white wine; simmer for a minute. Add flour to pan and stir to form a roux. Add chicken broth to roux and stir to blend until bubbly. Add lemon juice and capers. Serve warm lemon sauce with chicken.

Note: This chicken is excellent even without a sauce, or with any sauce of your choice.

GRANT’S OVEN-ROASTED TOMATOES
3 large or 6 medium tomatoes, cored, cut in half, and seeded
extra-virgin olive oil
salt and pepper
herbs: your choice of chopped fresh parsley, basil, chervil, and/or oregano
crumbled feta cheese

Preheat oven to 400 degrees. Rub the tomato halves lightly with oil, then sprinkle with salt and pepper. Place them in a baking pan and roast for 5 - 7 minutes, until they begin to soften. Add feta cheese to tops of tomatoes, and continue to roast until the cheese melts, about 5 minutes. Remove and garnish with chopped fresh herbs and serve.

OVEN-ROASTED ASPARAGUS
1 lb. fresh asparagus spears
olive oil
kosher salt
freshly ground black pepper

Preheat oven to 400 degrees. Trim and clean asparagus as needed. Place asparagus on a heavy baking sheet and drizzle with olive oil, and toss to coat evenly. Sprinkle with kosher salt and pepper. Place tray in oven and roast for 8 – 10 minutes - depending on thickness of spears.

BRENNAN’S BANANAS FOSTER
1/4 c. (1/2 stick) butter
1 c. brown sugar
1/2 tsp. cinnamon
1/4 c. banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 c. dark rum
4 scoops vanilla ice cream

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, and then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, and then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.


SHOPPING LIST for MENU #3
Dean’s Famous Chicken
Grant’s Oven-Roasted Tomatoes
Oven-Roasted Asparagus
Brennan’s Bananas Foster

Produce
tomatoes - 3 lg. or 6 med.
fresh herbs (parsley, basil, chervil, or oregano)
fresh asparagus - 1 lb.
bananas - 6

Pantry Staples
flour - 1+ c.
nutmeg - 1 whole
breadcrumbs or Panko - 1 c.
chicken broth - 1 c.
lemon juice - 2 tbsp.
capers - 1 tbsp.
olive oil
kosher salt
pepper
brown sugar - 1 c.
cinnamon - 1/2 tsp.

Meat
6 boneless chicken breast halves

Frozen Foods
premium vanilla ice cream - 1/2 gal.

Dairy
Parmesan - 1/2 c.
eggs - 3
butter - 2 sticks
feta cheese - 2/3 c.

Specialty Food Market
white wine - 1 c.
banana liquer - 1/4 c.
dark rum - 1/4 c.

MENU WEDNESDAY #4

MENU #4 - This is a simple menu for busy weeknights or easy-going weekends. The soup is one of my favorites because it is so easy and so delicious. Grilled cheese sandwiches seem to be the perfect partner for soup. I like to pair two different cheeses on each sandwich for a really gooey flavorful mix. And once we got past soft white bread, which was our favorite as kids, we really like the possibilities of mixing something like pumpernickel with cheddar and Swiss when we want to live right on the edge. All this meal needs is an equally easy and delicious dessert like brownie and ice cream sundaes. And with a few resourceful additions, these sundaes can be just as much fun as the sandwiches for a little creative expression. Who says simple weeknight dinners have to be dull. This menu will be a favorite for everyone at your table, including the kids!

PAT’S EASY VEGETABLE BEEF SOUP
1 lb. lean ground beef
1 can tomato soup
1 can stewed tomatoes
1 can whole kernel corn
1 can cut green beans
1 can sliced new potatoes
1 can sliced carrots
1 8-oz. jar pearl onions
Salt
Pepper

Brown and drain ground beef. Add soup, tomatoes and liquid, and all cans of vegetables including liquid into pot. Heat over medium heat until hot; simmer 30 minutes and serve, or simmer on low longer if desired. Can also be made in a crock-pot by browning ground beef and adding to crock-pot with remaining ingredients; simmer for 4 to 6 hours on low. Makes 6 servings. Serve with crusty French or Italian bread, cornbread or grilled cheese sandwiches.
Note: This is a great soup for making extra and freezing to use later for an even quicker meal.

SUPER GRILLED CHEESE SANDWICHES
Sliced Bread – your choice of Whole Wheat, Multi-Grain, Rye, White, Pumpernickel, Raisin or Egg Bread
Sliced Cheese – your choice of Colby, Cheddar, Swiss, Muenster, Havarti, or Brie
Butter
Mayonnaise and/or Mustard – optional

Heat heavy skillet or griddle on medium heat for 2-3 minutes. Spread mayonnaise and or mustard on insides of both pieces of bread, if desired. Layer bread with one or two pieces of cheese, mix it up if you like! Top cheese with second slice of bread. Melt butter on heated griddle and place sandwiches on griddle. Heat until lightly browned and remove long enough to melt more butter on griddle. Carefully turn sandwiches over and return to griddle to brown second side. Remove sandwiches when second side is lightly browned and slice in half to serve.

OVER-THE-TOP BROWNIE ICE CREAM SUNDAES
1 batch of Brownies – homemade from your favorite recipe, prepared from mix or purchased from the bakery
1/2 gallon of Ice Cream – vanilla, chocolate, mint chocolate chip, coffee, strawberry, orange sherbet, or your favorite flavor
Syrup, Fruit Topping, or Liqueur – choose your favorite such as chocolate, hot fudge, caramel, strawberries, raspberries, bananas, Kahlua, Amaretto, Bailey's Irish Cream
Whipped Cream, Nuts, Marshmallows, M&M’s, Cherry, etc.

Place one brownie in each bowl or stemmed glass. Top with a scoop of your favorite ice cream. Add the toppings of your choice and serve. Try different combinations to make dessert a special treat. My favorite is brownie, vanilla ice cream, raspberries and a splash of amaretto – delicious!

SHOPPING LIST for Menu #4
Pat's Easy Vegetable Beef Soup
Super Grilled Cheese Sandwiches
Over-The-Top Brownie Ice Cream Sundaes

Produce
Fruit for ice cream toppings - your choice of strawberries, raspberries, bananas, etc.

Pantry Staples
Salt
Pepper
Sliced Bread - 1+ loaves of your choice
Mayonnaise - optional for sandwiches
Mustard - optional for sandwiches
Ice Cream Toppings - your choice of chocolate, caramel, hot fudge, whipped cream, marshmallows, M&M's, cherries, nuts, etc.

Packaged Goods
Tomato Soup - 1 can
Stewed Tomatoes - 1 can
Whole Kernel Corn - 1 can
Cut Green Beans - 1 can
Sliced New Potatoes - 1 can
Sliced Carrots - 1 can
Pearl Onions - 1 jar
Brownie Mix or Prepared Brownies

Meat
Ground Beef – 1 lb.

Frozen Foods
Ice Cream - 1/2 gallon each of desired flavors

Dairy
Sliced Cheeses - 2 slices per sandwich, your choice of varieties
Butter - 1 or two sticks

Specialty Food Market
Liqueurs - optional choice for ice cream toppings such as Kahlua, Amaretto, Bailey's Irish Cream

MENU WEDNESDAY #3

MENU #3 - This is what you want for dinner as soon as you step out into the early morning chill of an autumn day and head off to school or work. Crisp fall weather makes you remember coming home from school after football practice or marching drills for band and walking into a kitchen warmed by the smells of a delicious dinner waiting for you? There is familiar comfort in the rhythm that settles into a family once school has started and weeknights include lively conversation around the dinner table followed by homework. I always liked my dessert a little later in the evening too, during a homework break, or even better, when the homework was done and I could relax and watch a few minutes of TV before bedtime. Whether you're still in the school routine, or it's just a fond memory, this menu will give you comfort at the end of the day.

WINSTON’S MEATLOAF
2 lbs. ground beef
1 c. diced onion
1 c. diced green bell pepper
3 eggs
1/2 c. Italian breadcrumbs
1 c. ketchup
1/4 c. plus 1 tbsp. Heinz 57 steak sauce
2 tsp. brown sugar
Meatloaf Sauce – see below

Preheat oven to 400 degrees. In a large mixing bowl, combine ground beef, onion, green pepper, eggs, bread crumbs, ketchup, Heinz 57 sauce and brown sugar. With clean hands, mix until thoroughly combined. Place mixture on a large baking dish and mold into a large mounded loaf. Cover loaf with foil and bake 1 1/4 to 1 1/2 hours, until no pink remains in the center of the loaf - cut a small sample if you’re not sure. Let rest for 5-10 minutes before slicing. Top with meatloaf sauce to serve.

MEATLOAF SAUCE
1 (14 1/2 –oz.) can diced tomatoes
1 c. Heinz 57 brand steak sauce
1/4 c. demi-glace or prepared beef base

In a saucepan, combine tomatoes, Heinz 57 sauce and demi-glace, and bring to a boil over medium heat. Reduce temperature and simmer about 15 minutes, until sauce reduces to desired consistency.

SCALLOPED POTATOES WITH HORSERADISH
3 1/2 c. heavy cream or half-and-half
2 garlic cloves, minced
1 3/4 tsp. salt
1/2 tsp. freshly ground pepper
3-4 tbsp. prepared horseradish
2 1/2 lbs. Idaho potatoes (about 5), peeled and thinly sliced
1/4 c. freshly grated Parmesan cheese

In a medium bowl, combine the heavy cream, garlic, salt and pepper. Gradually stir in the horseradish, tasting for strength. In a 13 x 9-inch non-reactive baking dish, layer the potatoes. Pour the horseradish cream over the potatoes. Bake in the upper third of the oven for about 30 minutes, or until bubbling. Sprinkle the Parmesan cheese over the top and bake for about 15 minutes longer, or until the potatoes are tender and the top is nicely browned. Cover the gratin with foil and let stand in a warm place for 10-30 minutes before serving.

PEAR, WALNUT AND BLUE CHEESE SALAD
1 Bartlett pear, cored and sliced lengthwise into thin strips
3/4 c. crumbled blue cheese (Maytag, Stilton, Gorgonzola, etc.)
3/4 c. walnut halves, toasted
1 small head of romaine lettuce, torn into pieces OR mixed baby greens
1/4 c. olive oil
1/4 c. cider vinegar
1 clove garlic, minced
1 tsp. kosher salt
1 tbsp. honey

Mix the pear, blue cheese, walnuts and lettuce in a large salad bowl. To make the dressing: Blend the oil, vinegar, garlic, salt and honey in a small bowl with a wire whisk. Toss the dressing with the salad just before serving.

Variation: I use any pears that are fresh and plentiful for this salad. Feel free to adapt it to the season with whatever fruit is fresh, or what you have on hand, by substituting apples, dried or fresh cherries or cranberries, pecans, almonds, sherry vinegar, balsamic vinegar, etc. Also good for a light lunch or dinner, with the addition of sliced, grilled chicken breast, salmon, or shrimp.

APPLE NUT TORTE
1 egg
3/4 c. sugar
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. chopped, peeled apples
1/2 c. chopped walnuts
1 tsp. vanilla

Preheat oven to 350 degree. Beat egg until light and lemon colored. Beat in sugar. Sift together flour, baking powder and salt and fold into egg mixture. Stir in apples, walnuts and vanilla. Pour into greased 8" square pan and bake for 35-45 minutes. Cut into squares to serve.

SHOPPING LIST for Menu #3
Winston’s Meatloaf
Scalloped Potatoes with Horseradish
Pear, Walnut and Blue Cheese Salad
Apple Nut Torte

Produce
Onion – 1 med.
Green Bell Pepper – 1
Garlic – 3 cloves
Potatoes – 5
Bartlett Pear – 1
Romaine Lettuce – 1 head
Apples – 2 medium

Pantry Staples
Ketchup – 1 c.
Heinz 57 Sauce – 1 1/3 c.
Brown Sugar – 2 tsp.
Diced Tomatoes – 1 can
Beef Base or Demi-Glace – 1/4 c.
Walnuts – 1 1/4 c.
Olive Oil – 1/4 c.
Cider Vinegar – 1/4 c.
Honey – 1 tbsp.
Sugar – 3/4 c.
Flour – 1/2 c.
Baking Powder – 1 tsp.
Vanilla – 1 tsp.
Salt
Pepper

Packaged Goods
Italian Bread Crumbs – 1/2 c.

Meat
Ground Beef – 2 lbs.

Dairy
Eggs – 4
Cream or Half-and-Half – 3 c.
Horseradish – 4 tbsp.
Parmesan Cheese – 1/4 c.
Blue Cheese – 3/4 c.