August 15, 2011

Menu Planner

Here goes....

Monday - Parmesan Crusted Chicken, Cannellini Beans with Roasted Peppers and Kale (Recommended by my friend, Ashley...tried it tonight and it is  delicious. Recipe below).

Tuesday - Southwestern Casserole

Wednesday - Gwyneth Paltrow's Turkey Bolognese

Thursday - Flank Steak & Potatoes

Friday - Mexican Pizza ( I am going to adapt this and leave out the cinnamon and add jalapenos to the black bean mixture).

Parmesan Crusted Chicken
1 Egg
1/2-3/4 cup parmesan cheese
1/2-3/4 cup bread crumbs
1 tsp Oregano
Salt & Pepper
Chicken Breasts

Mix egg with a couple tablespoons of water. In another bowl, mix parmesan cheese and bread crumbs along with salt, pepper and oregano. Dip chicken breasts into the egg mixture then into parmesan bread crumb mixture. In a dish, bake for 40 minutes at 350 degrees.

Cannellini Beans With Roasted Peppers And Kale

Serves 4 as a main course; 6 to 8 as a side dish
While substantial enough to serve as a main course, with a crusty loaf of bread and a
salad, this recipe also works as a side dish with roasted pork, chicken, and firm fish like
sea bass and cod; be sure to omit the cheese if you serve this dish with fish.

If kale is unavailable, try chard. The chard stems may be included in the recipe - cut
them nto 1/4-inch pieces and saute the stems with the onions. Leftover beans served on
bruschetta make an excellent appetizer. Most tasters liked this dish with a somewhat
brothy consistency - the broth may be soaked up with bread. If you prefer a drier texture,
exclude the added water.

1/4 cup extra-virgin olive oil, plus more for drizzling
4 medium cloves garlic, sliced thin
1/4 teaspoon hot red pepper flakes
1 small red onion, sliced thin
Salt
10 ounces jarred roasted red peppers, drained and sliced thin (about VA cups)
1 pound kale, stemmed and sliced thin (about 4 heaping cups)
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 cup dry white wine or dry vermouth
Ground black pepper
1/2 cup grated Parmesan cheese (optional)
1 lemon, cut into wedges

Combine the oil, garlic, and red pepper flakes in a large skillet over medium-high
heat. As the oil begins to sizzle, shake the pan gently back and forth to prevent
the garlic from clumping (stirring with a spoon causes the garlic slices to stick
together). Once the garlic turns very light golden brown, after 2 to 3 minutes, add
the onion and 3/4 teaspoon salt and cook, stirring frequently until the onion
softens and begins to brown around the edges, 2 to 3 minutes. Add the peppers
and cook until softened and glossy, about 3 minutes.

Using tongs, stir in the kale. When it wilts, add the beans, wine, and 1/2 cup water.
Reduce the heat to medium-low, cover, and simmer until the flavors have
blended, about 10 minutes. Adjust the seasonings with salt and pepper to taste.
Serve in warmed bowls garnished with cheese and a drizzle of olive oil and with
lemon wedges on the side.

We had Camille's birthday party last Monday at Kangaroo Jack's but I haven't had time to upload the pictures. Hope to get those up in the next few days. Check back for all the details.

1 comment:

  1. Alyson-

    so glad you tried the recipe and liked it:)

    -Ashley

    ReplyDelete