|
Saturday
|
|
alabama chicken
corn on the cob
salad
|
|
Sunday
|
|
panfried pork chops
super mashed potatoes
green beans
|
|
Monday
|
|
fish tacos
coleslaw
purple cows
|
|
Tuesday
|
|
el rancho grande
yellow squash
banana pudding
|
|
Wednesday
|
|
spam/egg/cheese
sandwiches
carrot sticks
berry parfaits
|
|
Thursday
|
|
farmers market stir fry
chocolate pudding
|
|
Friday
|
|
homemade pizza
salad
watermelon
|
Saturday
|
Alabama Chicken (America’s Test
Kitchen –I think)
White
BBQ Sauce
|
|
3/4
|
|
|
2
|
|
|
2
|
teaspoons
sugar
|
|
1/2
|
teaspoon
prepared horseradish
|
|
1/2
|
|
|
1/2
|
teaspoon
ground black pepper
|
|
1/4
|
teaspoon
cayenne pepper
|
|
Chicken
|
|
1
|
|
|
1
|
teaspoon
ground black pepper
|
|
1/2
|
teaspoon
cayenne pepper
|
|
2
|
whole
chickens (3 1/2- to 4-pound), patted dry and split, (see
photos)
|
|
2
|
cups
hickory wood chips
|
|
Vegetable
oil for grill grate
|
For the sauce: Mix all ingredients in blender until
smooth, about 1 minute.
Refrigerate sauce in airtight container for at
least 1 hour or up to 2 days.
For the chicken: Mix salt, black pepper, and
cayenne in small bowl. Rub spice mixture all over chicken.
Soak wood chips in bowl of water to cover for 15
minutes. Meanwhile, open bottom grill vents completely. Light large chimney
starter filled with charcoal briquettes (about 90 coals) and burn until
charcoal is covered with fine gray ash. Place 13 by 9-inch disposable aluminum
roasting pan in center of grill. Pour half of coals into pile on each side of
grill, leaving pan in center. Scatter wood chips evenly over coals and set
cooking grate in place. Cover, with lid vents positioned over center of grill
and opened halfway. Let grill heat for 5 minutes.
Dip wad of paper towels in oil and oil grate,
holding paper towels with long-handled tongs. Place chicken skin side down on
center of grill. Cover (with half-opened lid vents over chicken).
Grill chickens until skin is well browned, 35 to 45
minutes. Flip chickens skin side up and grill, covered, until breast meat
registers 165 degrees on instant-read thermometer, 15 to 20 minutes longer.
Transfer chickens to cutting board, brush with 2
tablespoons sauce, tent with foil, and let rest 10 minutes. Remove foil and
brush chicken with 1 tablespoon sauce. Carve and serve, passing remaining sauce
at table.
Corn on the cob
Salad
Sunday
Pan-Fried Pork Chops
Salt and Pepper meat, dredge through flour,
then fry in a small amount of oil in heavy skillet. Flip when the edges start to look
cooked.
Super Mashed
Potatoes
2-3 c mashed potatoes
Butter
Sour cream
Grated cheddar cheese
Chopped green onions (if you like that sort
of thing)
Bacon bits (no fake-o’s please)
French’s Fried Onions
Green Beans
Monday
Fish Tacos
Cook fish (ie open the bag of Gorton’s and
heat up) and place in a tortilla with ketchup or tartar sauce.
Cole Slaw
Purple Cows
Chill grape soda and pour over ice cream to
make grape floats that are purple. If
you get the soda cold enough when it hits the ice cream it will make a
wonderful crystal of creamy grape goodness.
Tuesday
This is so much fun to say, especially if
you really roll your R’s. Reminds me of
Sra. Chapman’s Spanish class…Erre con erre cigarro…. Sorry I got side
tracked.
If you want to get crazy indulgent with the
pudding you can substitute ½ cup of cream for the ½ cup of the milk. You can finish using the rest of the cream on
Wednesday.
El Rancho Grande
2 c cooked ground beef
6 tsp (1 packet) taco seasoning mix
1 small bell pepper, chopped
1 small onion, chopped
½ c chopped celery
16 oz can of diced tomatoes, undrained
2 c water
1 c egg noodles (6 oz)
Sautee
the veggies, then add in remaining ingredients and simmer 20 minutes. Top with American cheese if desired
Yellow Squash
Banana Pudding
Layer vanilla or banana flavored pudding
with slices of fresh bananas and ‘nilla wafers.
Wednesday
Spam Egg &
Cheese Sandwiches
Carrot Sticks
Berry Parfait
Layer vanilla yogurt, berries and crushed
up pecan sandie cookies (or skip the cookies)
Thursday
Farmers’ Market Stir
Fry (Kraft
Food & Family)
½
lb linguine, cooked
1
½ lb boneless chicken, cut in strips
½
tsp pepper
2T
olive oil
3
zucchini sliced (small ones, not the mondo size I made three zucchini breads
out of today)
3
squash, sliced
4
cloves garlic, minced
1
½ c 3-cheese blend (parm, romano, mozzarella)
¼
c chopped fresh basil
¼
c parmesan cheese
Sprinkle
chicken with pepper. Heat oil in large
nonstick skillet on medium heat. Add
chicken; cook 5-7 min on each side or until done. Remove to plate; cover to keep warm. Add additional oil if needed. Add squash; sitr-fry 3 min. Add garlic; cook an additional 3
minutes. Toss with pasta.
Chocolate Pudding
Friday
Nana sent me this dough recipe and I made it up for supper
tonight. It was super easy, didn’t need
to rise before baking. I didn’t cut the
recipe in fourths as she did so it made a sheet pan’s worth of pizza. Enough for us to have some leftovers which is
nice. I also had some leftover meat
sauce from spaghetti that I made last week and used that instead of a fresh jar
of sauce.
Nana: Tonight I had a link of Italian
sausage (almost a half-pound) and decided to make pizza. Also had all
sorts of little tidbits that could be used up on a pizza. Found this
pizza dough recipe that I cut in fourths. It was very thin and crunchy.
Homemade Pizza
YEAST PIZZA DOUGH
3/4 c. warm water
1 pkg. yeast
2 1/2 c. Bisquick
Dissolve yeast in warm water. Add Bisquick and beat. Turn on
floured surface, knead until smooth (20 times). Divide dough into 4 pieces.
Roll paper thin 10". Place on ungreased baking sheet. Put on toppings.
Bake at 425 degrees for 15 to 20 minutes.
Salad
Watermelon
