SG Menu:
Snow is, AGAIN, on the way! So this week's menu is filled with warm and cozy comfort food that is sure to be filling. Because of the stick-to-your-ribs recipes this week, I also added 2 favorite fish dishes. Scallops in a Caper Wine Reduction (heaven!) and Salmon Pinwheels Stuffed with Lobster (from grocer's).  Although the snow is going to swirl, Bobby is breaking out the grill. I miss a good grilled flank steak. So I am indulging my hankering and asking my hubby to put on his snow boots to grill!

If you try 1 thing this week it should be the marinade for the steak. This recipe is a staple in my kitchen. I use it on all meats- beef, chicken, pork. It is also wonderful to use as a dressing for roasted veggies. And don't forget to make it as a salad dressing. So yummy!

Monday:
White Chili
Cooked Rice
Coslaw

Recipe: White Chili
This delicious recipe is from my friend at Butter Yum. Rich and filling and perfect for a winter day.

Tuesday:
Grilled Marinated Flank Steak
Scallopped Potatoes
Wedge Salad

Recipe: Grilled Marinated Flank Steak
This is my go-to marinade for just about everything- meat, veggies, fleshy fish.  I also love it as a salad dressing. Make sure to try this one!

Marinade:
2/3 cup olive oil
1/4 cup balsamic vinegar
2 garlic cloves, pressed or chopped finely
2 tsp mustard
juice of 1 lemon
1 TBS Worchestershire sauce
pinch of salt and pepper

Whisk all ingredients together in a bowl. Put in a ziplock bag. Add 2-3 lb flank steak.  Marinade for at least 2 hours, or up to 10.  Heat grill pan, or bar-b-que grill till hot. Grill steak until medium rare. Take steak plate off grill and plate. Let steak rest for 10 minutes. Cut across the grain and serve.

Wednesday:
Broiled Scallops in Caper and Wine Reduction
Spinach Fettucini With Light Garlic Parmesan Cream Sauce
Carrot Jello Mold

Recipe: Broiled Scallops...
Easy and very, very delicious. This recipe is company worthy! Click HERE  for recipe.



Thursday: SlowCooker Day
Slow Cooker Roasted Whole Chicken
Mashed Potatoes
Broccoli Strata

Recipe: Broccoli Stata
1/4 tsp mustard
1/2 cup fresh broccoli, steamed and cooled
1/2 tsp paprika
1/3 cup french fried onions
3 cups milk
2 eggs
1 1/2 cup sharp cheddar cheese
1 bag frest bread cubes, or 12 slices white bread cubed

Spray 9 x 13 baking dish with cooking spray. Layer bread broccoli, french fried onions and cheese.
In a bowl mix milk, eggs paprika and mustard.Whisk well. Pour milk over content in baking dish and cover with plastic wrap.  Refrigerate 4 hours or overnight.
Preheat oven 325 degrees. Cook strata for 50-60 minutes. Take out when fluffy and not runny. Let sit for 10 minutes.

Friday:
Lobster and Salmon Pinwheels
Shrimp Fried Rice
Arugula Salad with Pine Nuts, Parmesan in a Lemon Vinaigrette

Recipe: Arugula Salad with Pine Nuts, Parmesan in a Lemon Vinaigrette

Another go-to recipe, this recipe,Tuesday's Menu for Week Of Novemeber 2. is so fresh and the lemon viniagrette a perfect accompaniment to the arugula!




Saturday:
Beer Braised Pot Roast with Mushrooms
Wide Egg Noodles
Roasted Carrots Herbed Olive Oil

Recipe: Beer Braised Pot Roast with Mushrooms
A real comfort food treat!  Beer Braised Pot Roast is sure to be a family favorite.


Sunday: Soup Day
Roasted Potato Leek Soup
Homemade Oat and Pale Ale Bread

Recipe: Roasted Potato Leek Soup
I am a fan of Ina Garten! She is one of a kind! The soup is from her Back To Basic Series.



Have a WONDERFUL week!
 
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