Family · Food · Holidays

Menu Monday 4/10/17

Today is National Siblings Day and I’m thinking how wonderful it is to have a sibling and not be an only child, especially in light of the health problems our mother has been facing for the past week.  For those of you who reached out to show your support, my family and I thank you!  It’s nice to know that people are out there (who she doesn’t even know) praying for her and wishing her well.  It would have been even more stressful without a sister to lean on and help share the load.  So Happy Siblings Day, Kiki!  Maybe some of my menu ideas will sound good to you and at least make your menu planning for the week easier since I can’t help with much else.

IMG_6769Monday: Rice bowl: yellow rice, topped with black beans, corn, grilled chicken, and pico de gallo. This one’s simple: one package of yellow rice, one can black beans, frozen corn, grilled chicken seasoned with taco seasoning, diced avocado, and pico de gallo (diced tomatoes, onions, jalapeno, and cilantro tossed with lime juice, salt, and pepper).

 

Tuesday: Sirloin Tip Roast, asparagus, corn on the cob, and kale salad. The key making this roast tender is a day of marinating with olive oil and your favorite steak seasoning; tenderize at least 3-4 times by stabbing with a fork. Roast in a 450 degree oven for 15 minutes then reduce temperature to 350 degrees and bake until internal temperature of 135 degrees is reached (for rare to medium rare). Don’t overcook it!  That’ll make the meat tough.  After letting it rest, slice thinly against the grain for the most tender meat. Oven roast the asparagus, then sprinkle with a dash of balsamic vinegar before serving for a refreshing change. Fresh kale from our garden will make a great Caesar Salad.

Wednesday: Homemade Minestrone Soup with Mozzarella, Provolone, and Gruyere grilled cheese sandwiches. Today is National Grilled Cheese Day so I’ll make my favorite minestrone soup and serve it with grilled cheese sandwiches made with Mozzarella, Provolone, and Gruyere cheeses on Italian Bread. Use mayo instead of butter for a crispier sandwich.  Click here for some help making the “Perfect” Grilled cheese.

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Thursday: French Dip sandwiches with fries and salad or slaw. Make sure you have some good sandwich rolls. I’ll sauté mushrooms and onions, use the leftover roast from Tuesday, and top with Provolone cheese. Make some Au Jus with beef broth for dipping.

 

IMG_5821Friday: Cacio e Pepe Pasta, garlic bread, and lettuce wedges with Creamy Italian Dressing. This is really just a fancy name for Spaghetti with cheese (Parmesan and Pecorino Romano) and black pepper.  Here is Mario Batali’s Recipe from “The Chew”.   It’s kind of like my Bacon and Egg spaghetti being called Spaghetti Carbonara which I shared with you on my very first Menu Monday.  Yay!  This is our last meatless Friday recipe for a while, Happy Good Friday!

 

 

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