Week 66 Menu

Monday - Oriental Chicken Wraps
Tuesday - Zuppa Toscana
Wednesday - Hamburger Stroganoff & corn
Thursday - Chicken Taquitos
Friday - Taco Salads (yes, again!)
Saturday - eat out
Sunday - Baked Ziti

Rustic Plum Tart

I have always loved baking. Growing up, I loved baking cookies and cupcakes and I could bake often because there were a lot of taste-testers around. Now there are just the three of us, so I don't bake as often. I kind of miss it too. Here's my latest foray into the baking world: A Rustic Plum Tart.

Looking at the recipe (found here), I was a little concerned about the addition of cornmeal. I was tempted to omit it, but in the end I was very glad I didn't. It adds a cool texture and enough of a unique flavor to make the tart interesting.



This tart is very delicious, but in the end it made a big mess in the pan and it was difficult to serve. I would never attempt to make this for guests, but I would make it again for just my little family - they don't care if food is ugly - the messier the better. In fact, just cover over the ugly with a smear of whipping cream and you're good to go.

Week 65 Menu

Want more menu ideas? Check out Menu Plan Monday




Monday - BBQ Country Ribs & baked potatoes
Tuesday - Teriyaki Rice Bowls
Wednesday - Pesto Chicken Florentine
Thursday - Chicken Fajitas
Friday - eat out
Saturday - taco salads (using leftover chicken from Thursday)
Sunday - Crockpot Hasbrown Breakfast Casserole

Teriyaki Chicken

My friend Christa shared her ever-so-simple Teriyaki Chicken recipe with me and I can't believe how easy AND delicious it is. (Again, thank you Christa!)

Teriyaki Marinade

1/4 cup soy sauce
1/4 cup oil
1/2 cup Sprite
1/2 tsp minced garlic

(She said the longer you marinate the chicken the better is, although she has marinated chicken for just one hour and it was great.)

I placed the chicken in a large ziplock bag, added the marinade ingredients, sealed it and stuck it in the fridge. A few hours later I had wonderfully marinated chicken, no leaks, no garlic smell in my fridge, and no dish to wash.




This Teriyaki Chicken is perfect in the Oriental Chicken Wraps that I wrote about last week. Next week I'm going to use this same recipe in some Teriyaki Rice Bowls. Oooo - I can't wait!

(side note: I know this will reveal just how ridiculously particular I am, but I wanted to share what I learned today from Dictionary.com. Apparently "marinate" is a verb and "marinade" is a noun. I never knew that before today. And there you have it - a recipe and a spelling lesson all in one!)

Week 64 Menu

Monday - BBQ Club Sandwiches
Tuesday - shredded beef tacos
Wednesday - Fajita Chicken Quesadillas & Fiesta Rice
Thursday - BBQ country ribs
Friday - eat out
Saturday - Oriental Chicken Wraps
Sunday - Chicken Cordon Bleu Crepes

Oriental Chicken Wraps

I've been remiss in writing about this next meal. A few weeks ago a very generous friend of mine brought over a yummy dinner for our family. (Thank you Christa!!!) It was a wonderfully fresh fruit salad and oriental chicken wraps. I must say it was the perfect meal for a warm summer evening.




Who wouldn't like a bowl of beautiful fruit brought to their door?


These oriental chicken wraps rocked! I loved the fresh taste of the ingredients, and the Creamy Sesame Dressing is good enough to drink as a beverage (although it wouldn't quench thirst very well.)

Oriental Chicken Wraps

terriyaki chicken, shredded
mandarin oranges
bag of mixed salad greens
crispy chow mein noodles
sliced green onions
Creamy Sesame Dressing (recipe below)



Creamy Sesame Dressing

1 c. Mayonnaise
2 Tbsp. Sesame Oil
2 Tbsp. Lemon Juice
1/3 c. Sugar
1/2 tsp Ground Black Pepper
5 Tbsp. Milk

Combine all ingredients & enjoy!

BBQ Club Sandwiches

I'm not sure why, but this summer has been the summer of sandwiches for me. Lately it has been my favorite thing to "cook" for dinner. This recipe (if you can call it that) for BBQ Club Sandwiches was one that I was skeptical about at first. However, since I first tested it out last week, we have had them 4 times (once for dinner and 3 times for lunch.) Now that's a great sandwich.

Apparently it's a clone from a sandwich that Applebee's used to have on their menu called the Club House Grill. I have never had the Applebee's original, so I cannot vouch for how authentic this version is, but because of the simplicity of it, I can't imagine that it's much different.

Just as a note, we tried this sandwich in a panini press and also on a grill pan on my stove. Surprisingly the grill pan version won.



BBQ Club Sandwiches
(recipe makes 1 sandwich)

2 slices french bread (medium slices - not too thick)
butter
mayonnaise
1/3 cup shredded cheddar cheese
2 slices deli turkey breast
2 slices deli ham
2 slices tomato
2 tsp Bullseye BBQ Sauce


Take the two slices of bread and butter one side of each. On the other side of one slice, spread mayonnaise. Top with half of the cheese, ham slices, tomato slices, BBQ sauce, turkey slices, rest of cheese and final slice of bread. It is important to have the cheese next to the bread to act as glue. Grill on a grill pan or skillet over a medium heat until cheese is melted and bread is toasted. If this cooks too quickly the cheese will not have a chance to melt and the meats will not be warm.