Weekly Menu 6/9+

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	cup  mayonnaise
2	tablespoons  cider vinegar
2	teaspoons  sugar
1/2	teaspoon  prepared horseradish
1/2	teaspoon  table salt
1/2	teaspoon  ground black pepper
1/4	teaspoon  cayenne pepper
Chicken
1	teaspoon  table salt
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