Family · Food

Menu Monday 7/3/17

Tomorrow is July 4th and I hope everyone has something fun planned.  We intend to spend the day in the pool (as long as this rain stops before then and grill hamburgers or sausages on the grill.  We’ll pop across the street to watch the fireworks and then make a quick getaway since Dave has to work early Wednesday morning.  In other news, my garden is over producing already and I have to come up with some more serving ideas for zucchini, squash, and eggplant.

Monday:  Fish tacos with avocado and red onion.  Make and oil and vinegar cabbage slaw, then pan fry your Cajun seasoned tilapia.  Thinly slice red onion and avocado.  Assemble tacos: fish, onion, avocado, squeeze of lime juice, then slaw, on a flour tortilla.  Enjoy!

Tuesday:  Grilled bun-size Kielbasa sausages, smashed potato salad, and slaw or cucumber salad (if I’m over run with cucumbers).  My sister makes an awesome smashed potato salad with potatoes, eggs, mustard, and mayo.  She just mashes it all together, including the eggs!  It is delicious!  My mouth is watering just thinking about it.

Wednesday:  Eggplant Parmesan with spaghetti, garlic bread, and salad.  I have three or four eggplant ready to be picked and it will make the perfect meal.  As you know we’ve done this one before, see here for instructions.

Thursday:  Spam fried rice and potstickers.  I know, nobody eats Spam anymore and you could replace it with ham in this recipe, but the Spam browns up so beautifully with lots of crispy edges that are delicious.  Scramble 2 eggs with 1 tablespoon of water and pour into thin layer in skillet (omelet-style), flip over when half-done.  Remove from pan and thinly slice.  Dice 1 medium onion and add to pan.  Finely dice about 1/2 can of Spam and add to skillet once onions become translucent.  Dice 2-3 spears of fresh pineapple (you could use a can of pineapple tidbits).  Add pineapple and 2 cups cooked rice to skillet and mix well.  Season with soy sauce, ginger, and sesame oil.  Fold in egg just before serving.  If you like a little heat, sprinkle with Shichimi Togarahsi, an Asian red pepper blend that is delicious on rice.

Friday:   Rib-eye steaks, baked potatoes, and garden-fresh green beans.  Season steaks with your favorite steak seasoning and a little olive oil (to help the seasoning penetrate the meat and to prevent the steak from sticking to the grill).  Make sure meat is at room temperature before grilling!  For the perfect baked potato every time, rub clean potatoes with oil and kosher salt, prick a few holes with a fork, and bake directly on oven rack at 350 degrees for 1 hour.  Steam green beans, and toss with butter, salt, and pepper (I like Chicago steak seasoning on mine).

Bonus snack:  Zucchini fries dipped in homemade marinara sauce.  I have to do something with all this zucchini and everyone loved the fries that I made last week.  I think they will taste almost like cheese sticks with marinara sauce.  Slice zucchini in half and remove seeds then slice into french-fry-sized sticks, toss with salt and lay out on a baking rack for at least 30 minutes to pull some of the water out of the zucchini.  Dip zucchini sticks in flour (unseasoned), then egg, then a mixture of Panko bread crumbs, Parmesan cheese, and corn meal.  Bake at 375 degrees for 30 minutes then spray lightly with cooking spray and bake another 5 minutes until golden brown.  Serve with marinara sauce or Ranch dressing.