Here at StoneGable my canner will be put into good use this week! Lots of tomatoes, peppers, herbs, squash and eggplant.  Hopefully, I will make this wonderful roasted eggplant, red pepper and garlic stack that is canned. It looks heavenly and sounds so very interesting. I am canning my tomatoes whole. That way I can use them in many different recipes.

This week's menu is such a mix of good eats! The reoccurring theme is TOMATOES. They are at their peak right now! Sweet and delicious and perfect tasting. Hope you make the most of your locally grown seasonal produce.

Monday
Taquitos
Mexican Explosion Salad

Recipe: Taquitos
I LOVE any Mexican food. Especially if I can make it at home! These delicious taquitos were found on one of my very favorite sites by a young couple. Rachel and Nathan are ADORABLE and are doing marriage right! Go visit, you will be so impressed with the wonderful way they live... putting God first.  Click HERE to visit and get this yummy recipe.

Recipe: Mexican Explosion Salad
This is the prefect compliment to Taquitos. Fresh and sassy~ full of Mexican flavors. I am making my own tortilla strips today. Heat 1 inch of oil in a large skillet. Heat very hot. Cut tortillas in 1/2 inch strips. Add to oil several at a time, don't crowd! Cook until just browned. Turn out onto a paper towel and salt.

Tuesday
Herb Crusted Tilapia
Roasted Broccoli In Garlic Oil
Panzanella Salad

Recipe: Herb Crusted Tilapia
4-6 Tilapia filets
24 ritz crackers, crushed
1/4 cup flour
2 TBS fresh parsley, finely chopped
1 TBS fresh dill, chopped finely
1 tps. fresh thyme, chopped finely
1/2 tsp garlic powder
1/2 tsp paprika
salt and pepper
1 egg
1/4 cup milk
Lemons

Preheat oven to 350 degrees.
In a large shallow bowl or large plate, scramble eggs and milk.
Mix crushed crackers, flour, herbs, garlic powder, salt and pepper and turn out on a large plate.

Dredge talipia in egg and then in cracker mixture. Set aside.

Spray a large oven proof skillet with cooking spray, and heat over medium fire. Place talipia 2-3 in a pan at a time and cook on each side for 3-5 minutes on each side. Remove from pan. Wipe pan and re spray with cooking spray. Add remaining talipia and cook according to above directions.

Add remaing talipia and put in the oven for 5-8 minutes to finish. Serve with lemons.

Recipe: Roasted Broccoli In Garlic Oil
broccoli
garlic oil
sea salt
pepper

Heat oven to 425 degrees.
Clean and cut broccoli into florets. Put broccoli into a large bowl. Add 2-4 TBS garlic oil. Turn onto a large rimmed baking sheet. Season with salt and pepper.
Bake for 25 or so minutes. Broccoli tops should be very brown and crunchy.

Recipe: Garlic Oil
Find this StoneGable-must-have-on-hand on StoneGable's facebook page. SUPER GOOD!!!!!!

Recipe: Panzanella Salad


OOOOOOOOHHHHHHHH! This is wonderful this time of year... when tomatoes and basil are at their peak. This is one recipe you should try! Click HERE for this Summer On A Plate!

Wednesday
Chicken Sausage, Bean and Orzo Hearty Soup
Crusty Bread
Apple Carrot Beet Salad

Recipe:Slow Cooker Day~ Chicken Sausage, Bean and Orzo Hearty Soup
2 TBS olive oil
6-8 large chicken sausages
2 cups diced zucchini
1 large onion, chopped
1-2 clove garlic, pressed ( I use 2~ we love garlic)
1 large can red kidney beans, rinsed and drained
1 can whole tomatoes, or 4 fresh tomatoes diced
4 cups chicken stock
2 cups fresh baby spinach
1 TBS fresh oregano, chopped finely
1/2 cup orzo

In a large skillet heat 1 TBS oil on medium heat. Add chicken. Cook through until golden brown. Transfer to slow cooker. Add final TBS oil and onions. Cook for 5 minutes until softened. Add garlic and cook for 1 minute. Transfer to slow cooker.
Add all ingredients EXCEPT ORZO. Cook on high for 3-4 hours.
A half hour before soup is served, add dry orzo. Serve. A nice grate of nutty cheese tastes great on this savory soup.

Thursday
Black Bean Burritos
Tomato, Avocado and Onion Salad

Recipe: Black Bean Burritos
Two Mexican dishes in one week... heaven!!! One of the gold standard blogs for cooking at it's best and images that will make you drool onto your computer keyboard is One Perfect Bite. I know that whatever is on the this blog will be something that I want to make. To try Black Bean Burritos from One Perfect Bite click HERE.

Friday
Artisan Pizza On The Grill
Arugula,Shaved Parmesan and Pine Nuts in a Lemon Vinaigrette
Fresh Tomatoes.

Recipe: Artisan Pizza On The Grill
We enjoyed this so much that we are having it again this week. I am making a roasted tomato sauce for it. It is easy and so delicious and uses those summer garden tomatoes! Click HERE and find this recipe on Wednesday menu.

Recipe: Arugula, Shaved Parmesan and Pine Nuts in a Lemon Vinaigrette
Oh, yummy! I could eat this every single day. We have it at least once a week for dinner. Even if you think you don't like salad, this is one to try! Click HERE and look for it on Tuesday's menu.

Saturday: End Of Summer Picnic
Steak On The Grill
Corn On The Cob
Caprese Salad On Skewers
Potato Salad
Cookie Ice Cream Sandwiches
Watermelon

Sunday: Nathanial and Leah's Wedding
Out To Dinner
Chris leftovers for you!

Sunday
Rotisserie Chicken
Nani's Sauteed Rice
Roasted Asparagus With Shaved Parmesan

Recipe: Rotisserie Chicken
1 3-4 lb chicken
1 large onions, peeled left whole
olive oil
garlic salt
onion powder

I have a small rotisserie oven. I bought it at a garage sale for $3.00. It makes fabulous meat!!!!

Salt the cavity of the chicken. Stuff the cavity of chicken with the onion. Put it on the rotisserie skewer . Oil outside of chicken and sprinkle with garlic salt and onion powder. Cook it according to weight. Yummy!! Or you can buy a rotisserie chicken at your market.

Recipe: Nani's Sauteed Rice
My grandmother made the best rice. For a little story about this rice and recipe click HERE.



Don't forget to check out StoneGable on Facebook! Bonus recipe this week~ StoneGable Garlic Oil


 
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