Tuesday, May 18, 2010
Tilapia with Strawberry-Thyme Sauce (Fresh Home Magazine Spring 2010 issue)
1 cup quartered fresh strawberries
1/2 cup white wine
1/3 cup sugar
1/4 cup lemon juice
1 fresh thyme sprig
1/2 tsp salt, divided
1 Tbsp flour
1/4 tsp black pepper
4 tilapia fillets
1 Tbsp olive oil
crumbled blue cheese and cooked bacon (I omitted)
In a small saucepan, combine the strawberries, wine, sugar, lemon juice, thyme spring and 1/4 tsp salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 mins or until slightly thickened. Discard thyme sprig.
Combine the flour, pepper and remaining salt; sprinkle over tilapia. In a large skillet, cook fillets in oil over med-high heat for 3-4 mins on each side or until fish flakes easily with a fork. Serve with strawberry sauce and sprinkle with blue cheese and bacon.
Oven-Baked Polenta (Everyday Food Great Food Fast cookbook)
3/4 cup cornmeal
Coarse salt and fresh ground pepper
1/4 cup milk
2 Tbsp butter
1 tsp fresh marjoram (or 1/4 tsp dried)
Preheat oven to 425°F. In a lidded baking dish, whisk together 3 cups of water, the cornmeal, 1 1/4 tsp salt, and 1/8 tsp pepper. Cover, and bake for 30 mins, stirring halfway through.
Remove from the oven, and add the milk, butter, and marjoram, and whisk briskly until smooth. Serve immediately.
Monday, May 17, 2010
A new week with a new menu plan
- Mini Cheese Meatloaves , mashed red potatoes and steamed green beans
- Simple Ricotta Gnocchi with marinara sauce and a salad
- Garlic Lemon Chicken Kabobs and veggie kabobs
- Tilapia with Strawberry Thyme Sauce ( Fresh Home magazine Spring 2010 issue) If good I will post later this week!
- Breakfast for dinner
You can check out more menu plans at Orgjunkie
I’ve started making 4x6 recipe cards of recipes I’ve found online that have become regulars so I don’t have to rush to the computer every 5 seconds during dinner to look at the recipe. This week will be the mini cheese meatloaves, if you would like this card in full print size please comment and I’ll email it to you!
The kit used for this card is Simple Pleasures found at Digital Design Essentials
Thursday, May 13, 2010
I made the Quick Cheese Ravioli with Parsley-Basil Butter Drizzle tonight and although it was a bit of a mess up on my end, they were still wonderful! First of all my ricotta which wasn’t past its expiration date had yucky shades of green/blue mixed into it’s lovely creamy white color. Ummm gross! So I didn’t get to prep it early in the day like I had originally planned since I had to wait for my husband to bring home some new ricotta.
So here I am rushing putting together the raviolis, although quick…wasn’t quick enough for me. I quickly start putting them in the boiling water and realize that I haven’t started the butter sauce and they need to be served when ready. Started that and had the raviolis finished when I realized that I hadn’t made a side dish. My raviolis were stuck together and sticky. Tasted great though!
We are definitely trying these again in the future, this time put together early with sauce and sides almost done before I cook them. No picture but hopefully a great one next time I make these!
Quick Cheese Ravioli with Two Different Fillings
24 square wonton wrappers
6 ozs goat cheese or italian blend cheese, grated (I used the italian blend cheese)
1/2 cup part skim ricotta cheese
1 large clove garlic, pressed
1/8 t ground nutmeg
1/8 t pepper
1/2 t salt
In a small bowl, mash together the goat cheese (or italian blend cheese), ricotta cheese, garlic, and nutmeg. Add salt and pepper.
To assemble ravioli, place a sheet of waxed paper on a baking sheet or other flat surface. Arrange 6 wonton wrappers on this work surface. (Keep the remaining wrappers covered with a damp paper towel) Spoon 1 T of cheese filling into center of each wonton wrapper. Wet the edges of the wrappers with water. Fold around the corner of each wrapper over the filling to a form a triangle. Flatten the area around the cheese filling to eliminate any air pockets, pressing the edges to seal. Repeat with remaining fillings and wrappers.
You can freeze at this point on a flat tray for 1 hour. Wrap ravioli in bundles of 6-8 in plastic wrap, then place in a freezer bag.
Bring a large pot of water to a boil. Add 1/4 t salt to water. Drop desired number of frozen ravioli into water, one at a time. Stir gently and cook for 5-7 mins, until al dente. Using a slotted spoon, remove the raviolis and drain them very quickly on a plate lined with paper towels. Serve immediately with Parsley-Basil Butter Drizzle or your favorite marinara or meat sauce.
Parsley-Basil Butter Drizzle
1 T chopped fresh parsley
1 T chopped fresh basil ( I actually used 1 t dried)
2 T butter, melted
1 T parmesan cheese, grated
salt, pepper, and garlic salt to taste
In a small bowl, stir together parsley and basil. Add butter, parmesean cheese, salt, pepper, and garlic salt (optional). Microwave for 30 seconds or until heated to liquid consistency. Drizzle over ravioli. ( I don’t have a microwave so I warmed this in a small pan on the stove)
Monday, May 10, 2010
Tally is still fighting a cold still and Devlin is running a fever but otherwise acting semi normal. Keeping an eye on the both of them for now.
Now onto my Menu Plan this week. I’ve planned 2 meatless nights this week and as usual recipes and possibly pictures will be posted during the week!
- Creamy Tomato Basil Soup (Don’t Panic More Dinners in the Freezer) and Grilled Cheese Sandwiches
- Spicy Peanut Chicken (Don’t Panic More Dinners in the Freezer) with baby bok choy and brown rice
- Quick Cheese Ravioli with Parsley-Basil Butter Drizzle (Don’t Panic More Dinners in the Freezer)
- Pepper Steak Stir Fry (All You Magazine May 21st 2010 issue)
Tuesday, May 4, 2010
Chili Con Carne (Don’t Panic Dinner’s in the Freezer)
- 1 lb ground beef
- 1 cup onion, chopped
- 3/4 cup green pepper, chopped
- 1 clove garlic, minced
- 1-16oz can tomatoes, cut up
- 1-16oz can kidney beans
- 1-8oz can tomato sauce
- 2 t chili powder
- 1/2 t dried basil, crushed
- 1/2 t salt
- 1/4 t pepper
White River Sour Cream Cornbread (Don’t Panic Dinner’s in the Freezer)
- 3/4 cup flour (I used whole wheat pastry flour)
- 1/4 cup sugar (I used sucanat)
- 1 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1 1/4 cup cornmeal
- 1 egg, slightly beaten
- 1 1/4 cups sour cream
- 1/3 cup oil
Monday, May 3, 2010
- 2 med onions, sliced thin
- 2 cloves garlic, minced
- 1-15oz can diced tomatoes
- 1-8oz can tomato sauce
- 1 t salt
- 1/4 t pepper
- 2 t oregano
- 1/2 t basil
- 1/2 t celery seed
- 1 bay leaf
- 1/4 c white wine
- 6 boned chicken breast
- 2 bell peppers, I used orange and yellow (not included in original recipe)
- 1 lb mushrooms, quartered (not included in original recipe)
You can also freeze this mixture in a freezer bag before cooking and then cook in the crock pot on the day you want to eat it. I used my frozen chicken breast with the mixture and it turned out super yummy at the end of the day!
- Mini Cheese Meatloaves, Crash Hot Potatoes and Corn
- Chicken Legs, Parsley Potatoes, and Broccoli
- Cheese & Mushroom Quesadillas (Meatless Monday)*new*
- Homemade Pizza
- Turkey Cutlets with garlic white wine (post recipe later this week)*new*
- Chili Con Carne and Cornbread (from last weeks menu)