Thursday, September 11, 2008

1 week vacation

I am catering a wedding this weekend. I will be back next week to post a new menu. My poor family is eating takeout all week- they're in heaven while I feel guilty about the reprecussions this will have on my five year old. She'll bounce back. I'm sure next week, she'll be upset that we're not having takeout.

Wednesday, September 10, 2008

Menu for 8/25-9/7

Cost of this menu is $3.07 per person, per dinner. Recipes are on the blog, posted for the day it states. Just go to the blog archive for all the past recipes!
8/25- Cowboy wraps & tossed salad
8/26- Chicken curry & rice
8/27- Chili & cornbread
8/28- Herb crusted salmon & spinach, feta, cranberry and pecan salad
8/29- Tomato basil cream soup & caesar salad
8/30- Cod fillets w/ caper butter, cous cous w/ carrots & broccoli
8/31- Chopped salad w/ spicy pork & buttermilk dressing
9/1- (Labor Day) BBQ chicken, Thai summer salads & strawberries
9/2- BLTs, broccoli sunshine salad & cantelope
9/3- Pork roast w/ pancetta and sage, roasted red potatoes & steamed carrots
9/4- Grilled skirt steak tacos w/ jicima tomatillo slaw
9/5- Pork picatta & greek tossed salad
9/6- Soy glazed salmon, brown rice & green beans
9/7- Cheeze-it chicken, mashed potatoes & peas

Costs about $3.07 per person, per dinner
1 large bag spinach
1 pkg dried cranberries
1 pkg pecans
1 pkg feta
1 pint half & half
3 hearts or 1 large head romaine lettuce
1 baguette
1/2 lb. parmesan cheese
4 cod fillets
1 box cous cous
1 pint buttermilk
2 bags frozen corn
1/2 lb. pepper jack cheese
1 pkg sugar snap peas
2 red bell peppers
1 pkg raisins
2 lbs. bacon
1 red onion
1/2 lb. cheddar cheese
1 pkg sunflower seeds
1 cantelope
1 cucumber
1 can olives
3 onions
1 bunch parsley
8 salmon fillets
10 lbs. tomatoes
1 pint cherry tomatoes
2 heads fresh garlic
1 bunch basil
2 lemons
5 lbs. carrots
chipotle chili powder
1 lb. pork tenderloin
1 bunch green onions
8 chicken breasts
1 head napa cabbage
1 bunch cilantro
1 jar roasted peanuts (lightly salted or no salt)
1 piece fresh ginger
4 boneless pork chops (equalling 1 lb.)
1 lb. strawberries
3 lb. pork roast
1 bunch fresh sage
12 slices thinly sliced pancetta
8 corn tortillas (optional- flour may be substituted)
4 flour tortillas
4 small skirt steaks
1/2 lb. jicama
1 jar salsa verde
1 pint sour cream
1 box cheeze-its
1 jalepeno pepper

Pantry Items*
dijon mustard
olive oil
canola oil
poppy seeds
white wine vinegar
rice vinegar
red wine vinegar
brown sugar
bbq sauce
ramen noodles or spaghetti noodles
soy sauce
lime juice
chicken broth
black beans
beef broth

Sunday, September 7, 2008

Cheeze-it chicken

1 whole chicken, cut-up or 4 breasts or 8 thighs
1/2 pint sour cream
2 cups cheeze-it crackers (get the real deal), crushed in a gallon bag
optional: fresh herbs

Preheat oven to 350. Make sure crackers are very fine, no large pieces in the bag. Pour crumbs onto a plate. (If using fresh herbs, chop them and toss them with the cracker crumbs) 'Paint' chicken pieces, one at a time, with sour cream. Roll in cracker crumbs and place on rimmed cookie sheet. Bake thighs for 50 minutes. Bake breast pieces for 35 minutes.