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Wednesday, June 6, 2012

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

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