August 30, 2010

What’s cookin’ this week? – August 30, 2010

Planning your weekly menu is all about having fun! When I plan my menus, I have to consider our busy schedules, but I also try to make meals that match our weekly events. Fall is just around the corner and dreaming about crisp fall days, I put together this week’s yummy menu.

This week’s menu has a theme – something old, something new, something borrowed and something goo(ey). We don’t do blue in our house. We bleed scarlet and gray around here! =)

We’ll be bringing in a few good recipes from the bench this week, trying out a few rookies, feeding a large crowd and getting a little messy in the process.

I hope you enjoy this week’s menu and can find something to try in your house. My goal is to have quick and easy menus that are good for your family without sacrificing taste.

Remember – own what your family eats, one meal at a time!

And now this week’s play by play.

Feeding a crowd is not something I do very often, but today I am making dinner for 20 teenage boys! So this not only fits into something new, but it’s something gooey too.

Sloppy joes (8 lbs. of meat and 4 cans of sloppy joe mix)
Canned fruit
Ooey Gooey brownies

Why in the world am I making dinner for 20 teenage boys? Check out this website – This is a great organization with a heart for loving young men in the Dayton community who have been involved with the court or are disadvantaged.

If you have menu ideas for serving 20 or more, please send them to me! I’m always looking for new things to share with these boys!

Tuesdays are always rushed, so I try to find something that we can make quickly, but still enjoy a meal together.

Tomato, Spinach and Mozzarella Pizza

This recipe is easy. Simply cut up some tomatoes and spinach and set aside. Get a pre-made pizza crust or make your own. Drizzle with extra virgin olive oil. Cover with mozzarella cheese, tomatoes, spinach and more cheese. Drizzle some more EVOO and pop in the oven based on the package instructions for cooking. My family loves this one and I hope your family will too!

After finding red grapes on sale this week, I pulled out this recipe that my family enjoyed earlier this year from the Meijer Mealbox. This makes me think of fall and the warm yummy grape sauce is delicious! This recipe tastes like it took hours to make, but it’s fast and easy.

Pork Chops in Grape Sauce
Green Beans

Pork Chops in Grape Sauce (serves 4)
4 center cut bone-in pork chops (I use boneless and just don’t cook it as long)
Olive oil
Salt and pepper to taste
½ cup balsamic vinegar
2 cups red seedless grapes (can use green grapes too)
2 tbsp. unsalted butter

1. Use a skillet that you have a lid for.
2. Heat a skillet over medium high heat. Brush each chop lightly with olive oil and sprinkle with salt and pepper. Brown chops 2 minutes on each side and remove from pan.
3. Add balsamic vinegar to skillet, scraping any browned bits on bottom of pan with wooden spoon. Add grapes, tossing to coat with vinegar.
4. Return chops to skillet, spooning juices over chops. Cover tightly and cook over low heat for 5-6 minutes until internal temperature reads 160 degrees. With slotted spoon, transfer chops and grapes to a serving platter and keep warm.
5. Stir the butter into the sauce until melted. Cook uncovered over medium high heat until sauce thickens slightly. Spoon the sauce over the chops and grapes.

It’s college football night for the OSU fans out there! We are going to enjoy some stadium favorites! Something borrowed from for the potato skins.

Brats (chicken sausage with spinach and Asiago cheese – those Sam’s Club favorites again)
Potato Skins
Hummus and chips

Potato Skins
4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded Cheddar cheese
1/2 cup sour cream
4 green onions, sliced

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

We’re going to finish the week with grilled salmon. This recipe calls for some wine, so we’ll have to enjoy a little with the meal too.

Super Grilled Salmon (something borrowed from
Brown rice

Super Grilled Salmon
1/4 cup brown sugar
1/2 cup hot water
1/2 cup Shiraz wine
1/2 cup soy sauce
1/3 cup olive oil
3 cloves garlic, minced
1/3 teaspoon lemon pepper
2 pounds salmon fillets
1 tablespoon cornstarch
2 tablespoons cold water

1. In a bowl, mix the brown sugar in the hot water until dissolved. Pour into a large resealable plastic bag, and mix in wine, soy sauce, olive oil, garlic, and lemon pepper. Place salmon in the bag, seal, and marinate 8 hours or overnight in the refrigerator.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Reserving marinade, place salmon on the grill, and cook 5 to 8 minutes on each side, or until easily flaked with a fork.
4. Transfer reserved marinade to a pot. Dissolve the cornstarch in cold water. Bring the marinade to a boil, and stir in cornstarch mixture to thicken. Serve over the salmon or on the side as a dipping sauce.

Enjoy your week of old, new, borrowed and goo. Own what your family eats and remember, GO BUCKS!

1 comment:

  1. My suggestion for the Victory Project is Pulled Pork Sandwiches. My easy peasy and healthier version is to take a port loin, put it in a crock pot with apple juice or apple cider and braise it all day. It pulls apart really easy and then add a ton of Montgomery Inn BBQ sauce. I like to serve them with cole slaw (but most young folks aren't ga ga over cole slaw). Janice always likes dill pickles with her BBQ sandwiches.