What's cookin' this week? June 25, 2010

In the midst of storms and heat in Ohio this weekend, I’m writing this week’s menu as the power turns on and off! Gotta love June in the Midwest.

Hot weeks in Ohio mean light dinners in the Miller house and this week is no different. I’m also making this Jamie Oliver week in our house! As you know, I’m a huge fan of his mission and his meals. I got two new Jamie Oliver cookbooks for my birthday this year and I’m excited to try out the recipes. There are so many that look light, delicious and healthy, but I had to stick to just a few.

MONDAY
Crunchy garlic chicken
Mixed veggies

TUESDAY
Shrimp and avocado with Marie Rose sauce – a meal in itself!

WEDNESDAY
Baked Cheesy pasta
Garlic bread
Salad

THURSDAY
Omelets with tomatoes, basil and cheese
Toast

FRIDAY
Frugal Friday – a day to save some money and clean out the leftovers!


RECIPES
Crunchy garlic chicken
1 garlic clove
1 lemon
6 crackers (Ritz work well)
2 Tbsp. butter
4 sprigs fresh parsley
2 Tbsp. flour
1 egg
2 chicken breasts (boneless skinless)
Olive oil
Salt and pepper

Peel garlic and zest the lemon. Put crackers in a food processor with the butter, garlic, parsley, lemon zest and pinch of salt and pepper. Whiz until mixture is very fine, then pour crumbs onto a plate. Sprinkle flour the flour on a second plate. Beat egg in small bowl. Smash chicken breasts slightly. Dip chicken into flour until both sides are coated, then dip into egg and then bread crumbs. Make sure meat is totally covered.

To bake the chicken, preheat oven to 475 degrees. Place chicken on a sheet pan and cook for 15 minutes. Cut chicken into strips and serve with lemon wedge for squeezing over.

Shrimp and avocado with old-school Marie Rose sauce
1-2 ripe avocados
1-2 handfuls of alfalfa sprouts
Flour
½ pound large shrimp, peeled and cleaned
Olive oil
2 cloves garlic
1 tsp. paprika

For sauce:
¼ cup mayo
2 tsp. ketchup
1 tsp. Worcestershire sauce
1 tsp. whiskey
1 lemon
Salt and pepper

Cut avocado and remove pit, then peel off skin and discard. Cut alfalfa. Put a handful or two of flour in a bowl. Drop shrimp into bowl and toss until coated. To make sauce, put mayo into a bowl with ketchup, splash of Worcestershire and whiskey. Squeeze juice from half a lemon. Add pinch of salt and pepper and mix well.

Place large frying pan on high heat. Then pour in two “good lugs” of olive oil. Smash garlic cloves and add to pan immediately followed by shrimp. Toss them well to coat in hot oil. Count to 10, then add pinch of salt and pepper, and the paprika for color and flavor. Toss shrimp for about 3-4 minutes in single layer until crisp and golden.

Divide avocado halves between plates. Divide alfalfa over avocados and place shrimp next to them. Drizzle sauce over avocados. Finish with drizzle of EVOO and sprinkle of paprika.

Baked Cheesy Pasta
This recipe calls for an English cheese, but I’m going to make it with a simpler cheese and hope it tastes as good. =)
1 8-oz. box of Camembert cheese (I am going to use mozzarella)
2 cloves garlic
1 sprig rosemary
EVOO
1 pound dried rigatoni
6 cups fresh spinach leaves
4 oz. parmesan cheese
Salt and pepper

Preheat oven to 350 degrees. Open box of cheese and unwrap it. Place back in wooden container. (You’ll have to improvise if you don’t get cheese in a wooden box) Peel and finely slice garlic. Pick rosemary leaves off stalk. Lay garlic slices on top of cheese, sprinkle with pepper and drizzle with EVOO. Scatter rosemary leaves and pat with fingers to coat. Grate parmesan.

Place box of cheese on cookie sheet and put into preheated oven for 25 minutes, until golden and melted. Bring a large pan of water to a boil. When cheese has 10 minutes left, add rigatoni to pan and cook according to package. When pasta is cooked, add spinach to pan – it only needs to cook for 10 seconds or so. Drain pasta and spinach, reserving some cooking water. Return pasta and spinach to pan and let spinach wilt. Drizzle with EVOO and add grated parmesan. If sauce is too thick, thin out with reserved water.

To serve, either drizzle over pasta or put in center of table and let everyone help themselves.


Enjoy dinner with your family this week and remember to OWN WHAT YOUR FAMILY EATS ONE MEAL AT A TIME!