Now that we’ve moved to Google Apps for our home, my recipes are being migrated slowly to the new recipe site.

http://recipes.thepinners.org

Menu Plan Monday – August 30 – September 5, 2010

Click HERE to learn about
I’m an Organizing Junkie’s “Menu Plan Monday”
and HERE to see this week’s Mr. Linky

Dinners

Monday – Scrounge? (Or maybe spaghetti & meatballs…my backup meal. Grocery shopping tomorrow!)
Tuesday – Slow Cooker Pulled Pork
Wednesday – Leftover Pork
Thursday – Asian Chicken Wraps with Steamed Snap Peas
Friday – Leftover wraps

Weekend Breakfast

Saturday / Sunday – Chorizo y huevos burritos

Menu Plan Monday – Aug 23-29

Dinners

Monday – Pan Seared Lemon Tilapia with Parmesan Pasta, fresh steamed broccoli
Tuesday – Chicken Enchilada-Style for the Slow Cooker, brown rice and black beans
Wednesday – Chicken, part 2
Thursday – Mom’s slow-cooker pork chops and sweet potatoes
Friday – Pork, part 2

Breakfasts

Saturday – Biscuits & Sausage Gravy
Sunday – Biscuits & Gravy, part 2

Menu Plan Wednesday – July 28-August 3

Dinners

Wednesday – Turkey BLTs, corn chips & veggie ranch dip
Thursday – Crock Italian Beef Sandwiches, salad
Friday – Leftover Italian beef
Saturday – Dinner Out
Sunday – Family Birthday
Monday – Spaghetti & Meatballs, Garlic bread, Salad
Tuesday – Leftover Spaghetti

Corn, Avocado, and Tomato Salad

Here’s a colorful medley that makes a delicious summer dish. You can serve it as a salad or call it a chunky dip and scoop it up with tortilla chips.

Serves 4 to 6

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1/4 cup chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 1/2 cups fresh corn kernels (from about 5 ears)
• 1 1/2 cups diced avocado (1/2-inch pieces)
• 1 pint cherry tomatoes, quartered
• 1/2 cup finely diced red onion

Directions

1. In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
2. Add the corn, avocado, tomatoes, and onion and toss to mix.
3. Serve at room temperature.

Tips:

• Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale — an indication that the corn was picked too early.
• To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.
• To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.
• I usually make a double batch for serving at parties
• I also tend to refrigerate it rather than serving it at room temp

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I nabbed this one from here.

Menu Plan Monday – June 22-28

Dinners

Tuesday – Poppyseed Chicken with rice, corn on the cob, salad
Wednesday – Leftover Chicken & rice
Thursday – Pork Chops and Apples with Maple Sauce, Au Gratin Potatoes, salad
Friday – Leftover Pork
Saturday – Graduation BBQ
Sunday – Wild Card (Dinner w/In-Laws?)
Monday – Soft Tacos

John’s Ancient Chinese Secret Sangria

The recipe as told to me by John himself…

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(I am not Chinese, and this recipe is not a secret)

This will make one 2-quart pitcher, which usually evaporates in about 10 minutes, so feel free to double/triple/quadruple as necessary. Also, I don’t think I’ve ever made it exactly the same way twice, but here’s a “baseline”.

INGREDIENTS:

• 1/2 cup sugar
• 1 750 ml bottle of red wine

I prefer a pinot noir, and since it’s in a sangria you don’t have to get uberfancy. Don’t get the $1.99 bathtub swill, but a simple line like Sutter Home will do just fine.

• 2 limes, 2 lemons, 2 oranges

You’re going to be juicing these, so you can get away with bottled juice if you HAVE to, but it’ll be a lot better if you squeeze fresh.

• 1 large or 2 small apples, cut into bite-sized pieces
• 2 cans or 1 liter of “clear” pop (Sprite, 7-Up, etc.)

In my opinion, here’s were you can get the most creative. The wine will be the “base” flavor, but you can play around here pretty easily with the “accent” flavor. For example, one can Sprite and one can Peach Fresca will gave it just a little tiny peachy kick. Other options can be regular Fresca or Squirt. Go easy with it though – stay with at least half “normal” Sprite or 7-Up.

PREPARATION:

- THE DAY BEFORE SERVING:
Boil 1/4 cup of water and use it to dissolve the sugar so it’s not all gritty.
Add the wine.
Juice the citrus fruits.
Add the apples. Let them soak in the wine overnight.

- THE DAY OF SERVING:
Add the pop JUST before serving so it still has a bit of carbonation.

- UPON SERVING:
Dance all night.

Menu Plan Monday – February 2-8, 2010

Click HERE to learn about
I’m an Organizing Junkie’s “Menu Plan Monday”
and HERE to see this week’s Mr. Linky

Tuesday

Dinner: Butter Beef & Egg Noodles, Corn

Wednesday

Dinner: Butter Beef, part 2

Thursday

Dinner: Tilapia Florentine, Rice Pilaf, steamed baby carrots

Friday

Dinner: Takeout?

Saturday/Sunday

Breakfast: Pancakes, bacon & eggs

Monday

Dinner: Crock Moroccan Chicken and Veggies with Couscous

Menu Plan Monday – January 26-February 1, 2010

Click HERE to learn about
I’m an Organizing Junkie’s “Menu Plan Monday”
and HERE to see this week’s Mr. Linky

Tuesday

Dinner: Carryout

Wednesday

Dinner: Meatloaf, mashed potatoes, gravy, green beans

Thursday

Dinner: Meatloaf – Part 2

Friday

Dinner: Bacon Mushroom Chicken, Fresh Bread, Salad

Saturday/Sunday

Breakfast: Biscuits & Sausage Gravy

Monday

Dinner: Butter Beef & Egg Noodles, Corn

Menu Plan Monday – January 19-25, 2010

Click HERE to learn about
I’m an Organizing Junkie’s “Menu Plan Monday”
and HERE to see this week’s Mr. Linky

Tuesday

Dinner: Tater Tot Casserole

Wednesday

Dinner: Leftover Tater Tot Casserole

Thursday

Dinner: Dinner w/the in-laws

Friday

Dinner: Takeout?

Saturday & Sunday

Breakfast: Chorizo & Egg burritos

Monday

Dinner: Poppyseed Chicken & Rice w/Veggies