Wednesday, August 25, 2010

Blue Cheese Burger

remember the first time we talked about burgers - I told you we'd have them again...and again...and again.  It's an All-American favorite!  This time they're stuffed with Blue Cheese.  Now, if you're making your burgers from fresh ground beef, then really stuff them - it's so worth the time and effort.  If you're cheating at the last minute like I did, then throw copious amounts of blue cheese on top of a store bought burger and bring it to the table regardless.  If they complain, let them help you next time!  Mine ate the cheese on top.  Chips go nicely, but so do healthy veggies.  there are veg-chips available at Aldi right now - they're like a happy medium.

Tuesday, August 24, 2010

Shrimp Coctail, corn tomato salsa, andMohitos $5.78

Seems like a big menu? not really, I think I prepared everything on this menu in less then 30 minutes, and didnt even have to fire up the oven or stove. There is a restuarant in the city that prepares and serves only food that hasnt and doesnt need to be cooked. The premise is that when heating food, valuable nutrients are lost. I had a salsa similar to this corn and tomato salsa, so I thought I would try to duplicate it. It came out great and truly, it could be adapted with so many other varieties of fresh vegetables. This was a perfect meal for a hot August night.
medium cooked shrimp tail on(30 count) $2.99
1 cup coctail sauce .40
1 cup frozen corn thawed .30
1 medium tomato .30
1 avocado ripe but not soft .79
2 tblsp cilantro .20
1 tbsp mint .20
3 medium limes .40
6 cups water
1/3 cup sugar .20

rinse and thaw out shrimp
arrange on a platter or in individual serving bowls
serve with coctail sauce
for salsa:
doced tomato, corn, salsa, and cilantro
squeeze juice of one lime, mix all together
For Mohito
in blender pour water and juice from both limes
add sugar, mint
serve over ice with mineral water, lemonade, rum(if you are an adult and would like)
I drink it with regular tap water 1/2 mohito, 1/2 water and ice- so refreshing!

Monday, August 23, 2010

Penne Pasta with Yellow Squash and Sage $4.85

I found this recipe in a magazine and I thought it sounded awesome, and it was! I didnt know What I really enjoyed about the dish was the combination of the savory herb and zucchini. Infact, the sage was so flavorful, that not much other flavor was needed nor a heavy sauce. The recipe I found, called for butter, but I opted for olive oil. In the case of this dish, the sage was so flavorful, butter wasnt necessary. This dish can be ready in 30 minutes, or how ever long it takes one to boil pasta noodles.

1 lb pasta $1.19
3 medium zucchinis pealed and diced $1.20
3 tablespoons diced sage $1.19
1/4 cup olive oil .60
2 tsp salt .05
1 tsp pepper .02
1 tablespoon fresh or dried parsley .20
parm cheese optional .40

boil noodles according to instruction. heat skillet with olive oil, add zuchini, and sage, saute for 15 minutes on medium until zuchini is soft dd salt and pepper

drain noodles, toss pasta and zuchini in skillet for 5 minutes on low heat

serve with parm cheese and fresh chopped parsley

Fruity Chicken Salad Wraps $4.94

These are really simple chicken salad wrappers that are a bit messy, but really quite healthy. We lighten the dressing a lot, and add a bunch of fruit to up the sweetness naturally. Also, there is walnuts in them, so that combined with the ton of chicken mades for a super healthy quick dinner.

16 ounces chicken (cooked using your chosen method) $2.26
1/4 cup green grapes .20
1/4 cup red grapes .15
1/2 apple or 1/4 cup pineapple tidbits.49
2 tbsp red onion .20
2 tbsp finely chopped celery .10
1/4 cup walnuts .70

mmm... the sauce
1/4 cup plain yogurt .29
1/4 cup mayonnaise of choice (we prefer Kraft with Olive Oil).15
1 tbsp dijon mustard .15
1 tbsp lemon juice .20
1 tsp black pepper .05

six to twelve inner leaves of romaine lettuce

mix the sauce, then coat the other ingredients in it - allow to flavor for as long as possible, then spoon onto six tortillas which are lined with romaine lettuce. Cut diagonally into two pieces, and serve with chips or veggies or just as is. These are awesome without the carbs of those wraps. If you don't get the high fiber, low carb wraps, the flour tortillas are actually not that great for you - they pack a ton of calories unnecessarily. Those looking for the healthy option can get it really easily by eating in the leaf of romaine without the tortilla.

Sunday, August 22, 2010

Grilled Portabella Mushrooms with tomato basil topping

My partner in this blog is fantastic at making bruschetta - so why should I be.  For a number of years I've steered clear of tomatoes because the acid bothered my stomach.  My stomach is older and tougher now (and I'm not as stupid about what I eat), so I thought it time to give the old tomato a try - and what better way than with an awesome bruschetta.  I have the best teacher in all of her town, or so I'm told!

Tomato Basil topped Portabella Mushroom.

4 portabella large mushroom caps
1 to 2 tsp olive oil
4 slices provolone cheese

2 large tomatoes
2 cloves garlic
1 tbsp good olive oil
6-10 fresh basil leaves

cut the tomatoes into smaller than bite sized pieces (1/4 to 1/3 inches), slice or mince the garlic, cut the basil into this strips, and combine these ingredients with the oil.  set aside and prepare mushroom caps.

brush both sides of the mushroom cap with your hand or a dry towel to remove any suspect spots or dirt (mushrooms are basically sponges - don't wash them in water because, well, they'll suck it in, and lose their flavor), using a knife, remove the stem down to the dark fluttery things, score the top (smooth) side with a knife about 1/8th inch deep, and brush lightly with olive oil.
Preheat grill to medium hot
Place cap fluttery side down. cook for about 4 minutes
flip the caps and fill with bruschetta.
allow to cook another four minutes, cover with cheese, close grill, heat thoroughly for another minute or so until the cheese melts slightly, remove and serve!

What's for Supper? August 22 to 28

OK fans... my kiddos go back to school this week.  So many mixed emotions with that.  Hopefully a bit more time for me, our blog, and the other projectS I have going on... we'll see.  Anyway, here's what we've got in mind for the kids this week!

Grilled Portabella Mushrooms topped with bruschetta
Chicken Salad Wraps
Shrimp Cocktail and that Avocado Corn Tomato Salad (with home-made Mojitos to drink!)
Blue Cheese Stuffed (or topped) Hamburgers with Sweet Potato Chips
Blackened Chicken on a "Southwest Salad"
Key Lime Pie (that's all Barbara wants for supper on Friday night...)
Garden Fresh Soup.


Shopping List for 8/22-8/29

Here's the List! of super great things we're asking you to buy this week.  It's so produce laden that a stop at your local farmers market might be in order.  Their tomatoes are SO SO SO wonderful this time of year it's almost a shame to buy from the grocer.  Check out what else you can grab there.  Consider a whole cilantro bush or a basil plant while you're there.  Cilantro needs wet conditions free of "too much" sun, but basil I think can grow nearly anywhere!


Dijon mustard
Lemon juice
Cajun Seasoning mix
Ranch Dressing

Provolone cheese
Plain yogurt
Blue Cheese Crumbles

Pantry Items
Tomato basil pasta sauce
Black Beans
Taco Seasoning Mix

4 giant or 8 medium Portabella mushrooms caps
6 romaine hearts
red onion
Corn on the cob
Sweet Potatoes
Red Pepper
Fresh green beans (or yellow)
Zucchini and/or yellow squash
Fresh Basil

Fresh Ground beef Lean (93%)

2.5 to 3 lbs Chicken tenderloins or Chicken Breasts
1 to 1 1/2 lb ready to (thaw and) eat Shrimp
1 lb frozen corn kernels

Tortillas or wraps
Hamburger buns

Fresh Basil
Ingredients for KeyLime Pie (I haven’t a clue!)