Menu Plan

Supper Menus
June 29th - July 5th

Saturday
leftovers

Sunday
dinner - bbq tortillas, potato salad, baked beans
supper - breakfast for supper

Monday
spaghetti, caesar salad

Tuesday
filet mignon, shrimp, jalapeno poppers, roasted potatoes, salad

Wednesday
homemade pizza

Thursday
4th of July

Friday
charcuterie picnic

Menu Plan

Supper Menus
June 22nd - 28th

Saturday
out for supper

Sunday
dinner - chicken parmesan, ceasar salad
supper - breakfast for supper

Monday
grilled chili cilantro lime chicken, rice, sautéed vegetables

Tuesday
leftovers

Wednesday
mexican frito salad

Thursday
out for supper

Friday
leftovers

Saturday Evening Supper

lemon garlic butter chicken with green beans 

and

french farmhouse potatoes 

Menu Plan

Supper Menus
June 15th - 21st

Saturday
lemon garlic butter chicken,  french farmhouse potatoes, green beans

Sunday
breakfast for supper

Monday
blackened tilapia, asian ramen salad

Tuesday
pot roast, buttered corn, dinner rolls, salad

Wednesday
leftovers

Thursday
enchiladas, refried beans, spanish rice

Friday
out for supper

~charcuterie board~

What is a charcuterie (pronounced shahr-koo-tuh-ree) board you ask?  

Charcuterie is defined as the art of preparing cured or smoked meats such as bacon, ham and salami.  A charcuterie board is an assortment of these meats often times with cheese, fruits, nuts and breads added as well.  Basically it's a fancy name for a meat and cheese board. They have gotten very popular recently, just check out #charcuterieboard on Pinterest. :-) 

I was inspired by a co-worker to create one for Mr. H. because I just knew he would really like it.  I decided to chose Italian meats and cheeses.  I had a few things at home and I went shopping with an idea of different foods that I wanted to incorporate.   I looked over all the fancy deli items first, but purchased most items in the regular grocery aisles which cut down on cost.  

For this board I used - 

meats

peppered salami and prosciutto wrapped mozzarella (both from the deli)

pepperoni slices

cheeses

small fresh mozzarella balls (store brand)

provolone 

fruits and veggies

strawberries

grapes

grape tomatoes
(all I already had at home for this weeks lunches)

breads

small french loaf from the bakery 

(you could use crackers or melba toasts instead)

other 

small black olives

manzanilla olives

marinated artichoke hearts 

sun dried tomato bruschetta spread

pesto spread

dates 

olive oil with herbs for dipping

fig preserves (for a sweet bite)

and a bottle of San Pellegrino to share of course

We enjoyed our charcuterie board away from home so I packed up all the cold items in a little soft sided cooler and placed my boards, serving utensils, and jars in a crate.

I had pre-sliced sliced everything at home, so once we arrived at our picnic site 

I just arranged everything on the boards I brought.

I don't have a large charcuterie board, so instead I used my wooden cutting board, a wooden chip and dip tray, and a small wooden cheese board.  

I loved putting everything out prettily on the boards! 

And then we dug in!  Mr. H. loved the meal and I am already thinking of other foods to use next time.  Maybe a greek themed one with feta, naan, hummus, etc?  A breakfast one heavy on fruits, jams, breads and hardboiled eggs?  The possibilities are endless!  

Menu Plan

Supper Menus
June 8th - 14th

Saturday
charcuterie board picnic

Sunday
breakfast for supper

Monday
pot roast, dinner rolls, salad

Tuesday
fajitas, charro beans

Wednesday
out for supper

Thursday
out of town

Friday
leftovers

Mongolian Beef

You will need -

1 lb flank steak (I get the kind that has been tenderized)

1/2 cup cornstarch

1 tablespoon oil

4-5 cloves of garlic, minced

2 teaspoons fresh ginger, finely minced

1/4 teaspoon red pepper flakes

1/2 cup soy sauce

1/2 cup water

3/4 cup brown sugar

1 cup oil

1 tablespoon corn starch 

sliced green onions 

To prepare -

Slice flank steak thinly against the grain and toss with cornstarch.  Set aside.

Heat oil in sauce pan, add garlic and ginger and cook for 2-3 minutes stirring constantly.

Add red pepper, soy sauce, water, and brown sugar.

Turn heat down to medium low and let simmer. 

Fry steak in batches in oil for 3 minutes.

Add steak to sauce. 

Combine cornstarch with 1 tablespoon water, add to sauce, and cook on high for 1 minute.  (Sauce will thicken very quickly.)

Serve over rice, top with green onions and enjoy! 

Makes 4 servings.