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