Food, food glorious food!

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

RECIPES

Portabello Mushroom Burgers
Yield:
6 servings
Ingredients:

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
Mayonnaise
Dijon mustard
1 bunch arugula

Instructions:

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.