Tuesday, May 30, 2017

A Simple Make-Ahead Italian Picnic

on the menu -

italian pressed sandwiches
kettle potato chips
seasonal fruit
individual tiramisu cheesecakes
sparkling water

We have a beautiful 5 mile greenway trail in our town
that Mr. H. and I love to walk.  
It ends in a lovely park with 2 more miles of trails.

We recently walked the entire trail and then through the park to have a picnic. 
I prepared the picnic the night before.

We had pressed italian sandwiches and potato chips.

I brought a long a jar of strawberries and blueberries.

And, we had no bake tiramisu cheesecakes for dessert. 

Find a pretty spot to spread your picnic blanket. 

Don't forget to pack a mason jar of water to put a few fresh picked flowers in. :-) 

Relax and enjoy!

"There are few things so pleasant as a picnic eaten in perfect comfort."  
~ W. Somerset Maugham 

Saturday, May 27, 2017

Menu Plan

Supper Plan
May 27th - June 2nd

homemade pizza

breakfast for supper

picnic lunch - pressed italian sandwiches, potato chips, fresh berries, tiramisu cheesecake in a jar, san pelligrino bottles
supper - invited to friend's house, taking potato salad

crispy tacos, refried beans, spanish rice

grilled chicken and vegetables, rice, salad 

spaghetti, caesar salad, garlic knots 


Monday, May 8, 2017

Orzo Pasta Salad with Spring Vegetables

for 12 servings you will need -

1 tablespoon oil
2 shallots, minced
2 garlic cloves, minced
12 oz orzo pasta, cooked and cooled
1 bunch asparagus, chopped and cooked
1 can quartered artichoke hearts, drained
1 package sun-dried tomatoes
1 lemon
1/4 cup vinegar
1/3 cup oil
1 teaspoon salt
1/2 teaspoon pepper

Heat oil in saucepan and cook shallots and garlic until softened and starting to brown.
In a large bowl, combine shallots, garlic, pasta, asparagus, artichoke hearts, tomatoes, and zest of the lemon.
In a small bowl combine juice of the lemon, vinegar, oil and seasonings. 
Stir dressing into salad and refrigerate overnight.  Serve cold and enjoy!

Saturday, May 6, 2017

Menu Plan

Supper Menus
May 6th - 12th

out for supper



FFA banquet
taking sugar cookies

fehttuchini alfredo, blackened chicken

homemade pizzas 

chicken and beef fajitas, spanish rice, refried beans, mexican street corn salad, chips and salsa 

Thursday, May 4, 2017

Black Bean Burgers with Chipotle Mayo

If you like frozen veggie patties from the grocery,
you'll love these fresh homemade ones!

You will need -

1 can black beans, rinsed and drained well
1/4 bell pepper, finely diced
1/4 onion, finely diced
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon garlic powder
1 egg
2/3 cup panko bread crumbs
1 cup mayonnaise 
2 chipotle chilies in adobo sauce
1 tablespoon adobo sauce
2 teaspoons lime juice

Place beans in a bowl and mash with fork.
Add pepper, onion, seasonings, egg, and bread crumbs.
Combine well and shape into 4 patties.
Place on cookie sheet and bake at 375 for 20 minutes,
turning patties over half way through cooking time.

Combine mayonnaise, chilies, sauce and lime juice in blender and blend until smooth.
Top patties with chipotle sauce and enjoy!

Monday, May 1, 2017

Thai Cashew Chicken

you will need - 

1 lb chicken tenders, cut into bite sized pieces
2 tablespoons cornstarch 
1/4 teaspoon salt
1/4 teaspoon pepper
1 - 2 tablespoons peanut oil
2 red bell peppers, chopped
1 head of broccoli, chopped
4 green onions, sliced thinly
2/3 cup cashews
1/4 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon grated fresh ginger root
2 garlic cloves, minced
1/2 teaspoon red pepper flakes

Toss chicken with cornstarch, salt and pepper.
Heat oil in a saucepan and brown chicken pieces on both sides.
Remove chicken from pan.
Add peppers, broccoli, onions and cashews to pan.
Cook until vegetables start to soften.

Meanwhile, combine soy sauce, vinegar, honey, ginger, cloves, and red pepper.
Add sauce and chicken to vegetables.
Continue to cook until vegetables are tender and chicken is cooked through.
Serve with rice, couscous or quinoa.