She is excited about new things on the Weekly Menu

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Did you get the mystery or word from last week?  Nope, neither did the folks in my house so, I am keeping it up for another week.  As promised, this week we are trying out my new Tagine.  That means that you all will be trying the recipe along with me I hope.  I went with what I thought was a simple recipe that didn’t involve expensive meat like lamb.  A little pamphlet came in the box so I took a picture of the recipe I will try.  If you don’t have a tagine, an oven safe pot will do as well.  After this week I will be taking a break. I am heading to Chicago on a business trip followed by a week at a resort where the only thing I will worry about is what color umbrella to place in my drink.  So, raise a glass to happy cooking and family dinners this week!

Chicken Tagine with Dates and Ginger:


Too Hot Outside to Cook Salad:

3 small cucumbers
1 cup diced tomato or cherry tomatoes
1/4 cup thinly y sliced green onion
1 avocado
2 tsp. fresh lemon juice (just to keep the avocado from discoloring)
1 T balsamic vinegar
sea salt and fresh ground black pepper to taste


Cut cucumbers in half lengthwise, then slice into half-moon slices. Dice tomatoes or cut cherry tomatoes in half to make one cup.  Slice green onion to make 1/4 cup, or more if you like onion.  Peel and cut up the avocado into small cubes.

Combine the cucumber, tomato, onion, and avocado in a bowl and gently toss together.  Add  balsamic vinegar and toss again. Season to taste with salt and pepper.
If you’re making more salad than is going to be eaten right away you can toss the avocado with a few teaspoons of fresh lemon juice so they don’t turn brown, but this is best freshly made.  Serve with a fresh loaf or baguette and a nice rosé.
Pork Butt Sandwiches with Coleslaw /Corn on the Cob/Pasta Salad
1 pork butt – I had about a ten pound chunk.  Remember, it will reduce down quite a bit.
BBQ Dry Rub – I use the Pig Rub from Allspice in the East Village.
Minced Garlic – two tablespoons – (I am a fan of garlic, you can use less if you wish)
Chopped small onion
One cup BBQ sauce –  Just use your favorite brand.  I like Big Daddy’s Original
Rub the butt with a generous amount of dry rub.
Place the butt in the crock pot.   Add the minced garlic and onion.  Pour the BBQ sauce over.
Let the butt cook all day on low for 8 to 10 hours.
Take two forks and pull the meat apart/shred.  Serve on fresh buns and top with coleslaw.
Place the following in a mini food processor or blender:

1/4 cup sugar
1 teaspoon celery salt
1 teaspoon dry mustard
3/4 cup mayonnaise
2 1/2 tablespoons white vinegar

Process until smooth. A stick blender works well here, too.  Take a bag of coleslaw veggies (or shred your own), place in a bowl and toss with the dressing.  Chill until ready to serve.  I like to serve my sandwiches with the coleslaw directly on top of the meat.  Yummy combo!

The corn on the cob recipe can be found on the blog.  It is REALLY yummy.

Pasta Salad

  1. One jar of sundried tomatoes in oil, drained
  2. One jar of marinated artichoke hearts, drained
  3. One small container of feta cheese
  4. Two fresh tomatoes, seeded and chopped
  5. Two large handfuls of fresh arugula
  6. 1/4 C chopped fresh basil,plus two heaping tablespoons of pesto (I use Costco brand)
  7. Olive oil, salt and pepper to taste
  8. 8 servings of your favorite penne pasta, cooked al dente in salted, boiling water.  Salt the water generously as this is the only time to add flavor to the pasta.
  1. In a large bowl, add the fresh tomatoes, sundried tomatoes, basil or pesto, feta, artichokes and arugula.
  2. Drizzle with olive oil and season well with salt and pepper.
  3. After the pasta is cooked, drain and run cold water over it.(this stops the cooking process)
  4. Add the pasta to the bowl and toss to combine. Add additional oil, salt or pepper as needed. Enjoy!

Grilled Meatloaf with yesterdays pasta salad:  The meatloaf recipe can be found on this blog.  Just use the search bar.  The salad will be even better today as the flavors have married nicely over night.

Cuban Sandwiches and Chicken Noodle Soup

Take a loaf of ciabatta bread or French bread and slice horizontally as if you were going to make one LONG sandwich.  Now the fun part.  You can put any of your favorite things on here!  For this recipe, I am making a typical Cuban sandwich.


1 loaf Italian or French bread

1/2 cup yellow mustard

1/2 pound baked ham, thinly sliced

1/2 pound left over pork from earlier

8 thin dill pickle slices

8 slices swiss cheese


Spread a thin layer of mustard on the top and bottom half of the bread. Evenly distribute the ham, pork, pickles and swiss cheese on the bread. Cover the sandwich with the other half of the bread and cut into four sandwiches. Press each sandwich in a hot, buttered sandwich press until bread has browned and the cheese is melted. Remove the sandwich from the press, cut in half and serve.

The Chicken Noodle Soup can be found on this blog under quick and easy chicken soup


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