I am prefacing this blog with an apology. I know I was gone for a
really really really long time. AND I know that in the wonderful world of blogging this is NOT a good thing. But I'm back and I promise I'm going to make it up to all of you by sharing my meal plans (whether I make them or not) once again!
This week marks the 'Canadian Start of Summer' with May Long. Ahhh yes, the fabulous May Long Weekend, the official kick off to BBQ, Patio, and CAMPING season! This year we will be embarking on the Second Annual High School Reunion Camping Trip. Last year we had 18 adults, 12 kids and 3 dogs. We've had a few add in this year, a few drop out this year and a few families grow. Whatever the weekend brings, it will be a good time had by all.
So without further ado, my meal plan for the first half of the week, I will update our camping plans later this week!Cheers!
*****EDITED to fix the crap-tastic job I did the first time*****
Monday - Cajun Chicken Ceasar salad
Tuesday - Soft Corn Tortilla Arrachera tacos, if I can find the seasoning...
Wednesday - Portabello Mushroom Burgers (Thank you House & Home Magazine!)
Thursday - Riggin' up and heading out! Clubhouse wraps on the road!
Friday - Camping Food TBD
Saturday - Camping Food TBD
Sunday - Camping Food TBD
Portabello Mushroom Burgers
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1 tsp dry basil
1 tsp dry oregano
2 tbsp fresh lemon juice
Salt and freshly ground black pepper to taste
6 4" portobello mushrooms, stems trimmed
6 whole wheat buns, toasted
1 bunch arugula
Step 1: Prepare barbecue for grilling at medium-high heat. Whisk together vinegar, oil, garlic, basil, oregano and lemon juice in large bowl. Season to taste with salt and pepper.
Step 2: Brush mushroom caps with vinaigrette and set on grill. Grill until mushrooms are tender, about 10 minutes per side. Serve immediately on whole wheat buns spread with mayonnaise and dijon mustard and top with arugula.
Sunday, May 15, 2011
I am prefacing this blog with an apology. I know I was gone for a
Posted by Amber Hall at 10:17 AM
Tuesday, May 10, 2011
Posted by Amber Hall at 9:17 PM
Sunday, May 8, 2011
No, you dirty people the "NEW POST" button in my dashboard. It
was is the best morning ever, kisses and loves from my babies, homemade cards and presents, recipes surrounding me, coffee and Bailey's (Hey, no judging, it's Mothers Day!) Freshly made French Toast (my fave!)
I've missed blogging, and planning and cooking for that matter! I hope you've missed me, or at least noticed I was missing! For those new readers, welcome and for my old friends, welcome back. I hope you will comment, or share your menus, favorite meals or just a few words to keep me going. Until next time, happy planning!
Monday - Crispy Baked Chicken with Citrus Teriyaki Sauce from Annie's Eats
Tuesday - Southwest Stuffed Mushroom caps from Mommie Cooks!
Wednesday - Salmon in a Sesame - Ginger marinade with grilled asparagus
Thursday -Lettuce Wraps (recipe below)
Friday - Maple mustard pork tenderloin with garlic baby bok choy
Saturday-Leftovers/clean out the fridge
Sunday -Sweet and Spicy cashew chicken stir fry (recipe below)
Crispy Baked Chicken with citrus Teriyaki sauce
For the sauce:
3 tbsp. soy sauce
3 tbsp. freshly squeezed orange juice
3 tbsp. sake
3 tbsp. sugar
3 tbsp. mirin
For the chicken:
½ cup all-purpose flour
½ tsp. garlic powder
2 tsp. salt
½ tsp. pepper
2 large eggs
1½ cups panko breadcrumbs
1 lb. boneless, skinless chicken breasts (about 2-3)
Nonstick cooking spray
To make the sauce, combine the soy sauce, orange juice, sake, sugar and mirin in a small saucepan. Bring to a boil, reduce the heat to low and let simmer for 6 minutes, until slightly thickened. Remove from the heat and set aside.
Preheat the oven to 475˚ F. In a shallow bowl or pie plate, whisk together the flour, garlic powder, salt and pepper. In a second bowl, lightly beat the eggs together. Place the panko in a third shallow bowl or pie plate. Place a wire rack over a baking sheet and spray lightly with nonstick cooking spray.
Butterfly the chicken breasts into halves so that you have 4-6 pieces total. Lightly season both sides of the chicken pieces with salt and pepper. Using tongs and working with one piece of chicken at a time, dredge the chicken in the flour mixture to coat both sides. Shake lightly to remove any excess. Then dip into the eggs and shake gently to remove any excess. Finally place in the panko, turning to coat well. Transfer to the prepared wire rack. Repeat with the remaining chicken pieces. Once all the chicken pieces are in place, spray lightly with cooking spray.
Bake for 15 minutes, until the chicken is cooked through and the bread crumbs are golden. Let rest a few minutes before slicing and serving. Serve with the teriyaki dipping sauce.
Southwestern Stuffed Mushrooms
Total Time: 45 min
2 Chicken Breasts, chopped small
6 Portobello Mushrooms, Stems Removed
6 Tbsp Olive Oil (about 1 Tbsp for each mushroom)
1 Tbsp Butter
1 tsp Cumin
1/2 tsp Coriander
1/2 tsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Oregano
1/2 tsp Salt
1 Bell Pepper, Chopped (whichever color you prefer)
3/4 Cup Corn
3 Oz Fresh Spinach, Roughly Chopped
1 Tomato, Chopped
1/2 Cup Sour Cream
1/2 Lime, Juiced
1 Small Bunch Cilantro, Chopped
2 Green Onions, Chopped
6 Ounces Cheddar Cheese, Shredded
Brush the portobello mushrooms with olive oil and let them bake in an oven heated to 350 degrees for 5 minutes.
Heat up the butter in a large saute pan over medium heat. Add in the chicken, cumin, coriander, chili powder, garlic powder, oregano, and salt.
When the chicken is cooked about halfway through, add in the chopped pepper and corn.
Cook another minute or two until the chicken is no longer pink.
Add in the spinach and stir it a few times until it wilts.
Remove the pan from the heat and add in the tomato, sour cream, lime juice, cilantro, and green onions.
Add the mixture to each of the six mushrooms and top with cheese.
Bake the finished mushrooms in an oven preheated to 350 degrees for 10 minutes.
16 butter lettuce leaves
1 pound lean ground meat (beef, pork or turkey)
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!
Sweet & Spicy Cashew Chicken Stir-Fry
½ cup ketchup
4 tsp. soy sauce
½ tsp. salt
2 tbsp Worcestershire sauce
3 tbsp sugar
1 ½ tsp sesame oil
½ tsp cayenne pepper
½ cup chicken broth
2 tbsp. cornstarch
½ tsp sugar
¼ tsp. salt
1 tbsp minced garlic
1 small onion
3 boneless skinless chicken breasts sliced
¼ cup oil
2-3 tbsp minced fresh ginger
1 red/green or yellow pepper, or all 3!
2 carrots diced
2 cups snow peas
1 ½ cups cashews
toasted sesame seeds
Combine sauce & set aside
In a bowl combine corn starch, sugar & salt, add chicken and toss
Heat Wok or deep frying pan, add oil and heat to hot
Add chicken, ginger garlic & onion
Stir until chicken is opaque ( 1min…)
Add peppers & carrots stir 2-3 minutes
Add peas & sauce, cook until sauce boils
Add noodles (if using, can also use rice)
Add cashews & sprinkle with sesame seeds
Posted by Amber Hall at 9:38 AM