Father's Day Menu

Fathers day dinner

Tomato pesto bruschetta

Grilled ribeye pepper steak sauce
Grill prosciutto wrapped asparagus
Fried sage polenta

Chocolate mousse cake

Menu for week of June 11, 2012

Have been busy finishing school for summer. Back in the swing of things, here is the menu for the upcoming week.

Menu for week of June 11, 2012

Sunday -  meatloaf with salad and mash pots

Monday - grilled pork chops with mushroom vermouth sauce, potato cakes and grilled tomatoes

Tuesday - grilled chk breast and procuitto with panzenella salad

Wednesday - Salmon with orange salsa and broccoli

Thursday - dinner out

Friday - grilled tuna niscoise salad

Father's day is next Sunday. Am working on a menu that will impress and honor the Dad's in our family. Will post when I get it finished.

Menu for week of May 6, 2012

Off to another busy week! May always seems to fly by. Going less gourmet and more kid friendly this week. Sunday's dinner will be home run with our son. He loves ribs. Will prep as much as possible on Sunday. I will make the taco meat and chop all of the sides for the tacos, make pepper sauce for the scallops, make a salmon sauce and prep the broccoli, lastly, make the meatball sauce.

Sunday -Gigi's baby back ribs, corn on the cob, potato salad

Monday - Scallops and pepper sauce with grilled naan bread and asparagus 

Tuesday - Tacos 

Wednesday - Grill pork chop with grilled fennel orange salad

Thursday - Grill lemon Dill Salmon and broccoli herbed cous cous

Friday - Spaghetti and meatballs Mac house salad

Summer Tomato Salad Recipe

My sister first inspired this recipe. Now, it is a weekly staple during the summer.  Serve it when tomatoes are at their peak.  Using fresh feta is a key component.  The red of the tomatoes contrasts well against the white feta and green basil, making a lovely presentation. Another plus, this salad can be premade. Add the basil chiffonade at the very end, but the tomatos seem to taste better if they marinate in the balsamic for a couple of hours.

2 - 3 ripe tomatoes, sliced into rounds, about 1/4 inch thick
1/4 c. Crumbled, fresh feta cheese
1/4 c. Kalmata olives, pitted and chopped
3 - 4 Basil leaves, chopped
2 Tbl Balsamic vinegar
Olive oil
Salt and pepper

Arrange the tomatoes on a plate, slightly overlapping the rounds for a nice presentation. Sprinkle with salt and pepper.  Add the balsamic over the tomatoes.  Swirl the balsamic around on the plate, making sure each tomato soaks up some of the balsamic.  At this point, the salad can be covered and refrigerated for several hours.  The tomatoes will soak up the balsamic, making them tastier.  Before serving, remove from fridge, evenly top tomatoes with  the olives, feta and basil.  Drizzle with olive oil.  A good quality, finishing oil, puts this simple salad over the top.

Menu for week of April 29, 2012

I haven't posted for a while. I have still been making menus, just a busy spring. In Texas, we have started swimming, so I won't turn the oven on until probably September. Tonight my husband and I are celebrating our anniversary at St. Emillion, my favorite restaurant. Tried to make a relatively light menu for the days following the stick of butter that I will probably consume in a few short hours.

Sunday - grilled Buffalo chicken thighs with blue cheese salad and carrots. 

Monday - grilled Tomato caprese sandwiches

Tuesday - Asian style pulled pork lettuce wraps with water chestnut salsa

Wednesday - Grilled brined whole chicken with butter lettuce salad and grapefruit

Thursday - Bison sausage and peppers 

Friday - Hamburgers

To prep for a busy week, I will brine the chicken, slow cook the pork, and make the water chestnut salsa on Sunday.