Hard winter has settled into my part of the country... and IT IS cold! There's some warming, cozy, comfort food on this week's menu. I'm beginning to rethink the salmon on the grill for Tuesday. The forecast says there is a 90 percent chance of snow, I just might have to make the salmon on the indoor griddle.

This week's menu offers 2 soups, salmon done in 2 ways and fajitas, always a favorite. The winter winds may blow and bluster, but the home fires are burning brightly here at StoneGable.

Monday
Minestrone Soup
Crusty Garlic Bread

Recipe: Minestrone Soup
If you want to visit an absolutely gorgeous blog and an absolutely beautiful lady, run don't walk to my friend Susan's blog, Savoring Time In The Kitchen. Click HERE for the how-to's for this delicious soup!

Tuesday
Salmon On The Grill
Fettuccine With Pesto
Salad With Pink Grapefruit Dressing

Recipe: Pink Grapefruit Dressing
Doesn't that sound so divine? And it is worth making for the pretty color! Mary from One Perfect Bite brings 2 recipes to my table this week. I am constructing a salad just for this wonderful dressing, click HERE to see this delightful recipe and how-to's!

1 bag butter lettuce mix
1 grapefruit, peeled and sectioned
1/4 cup crumbled bleu cheese
2 TBS toasted grapefruit slivers

Mix all ingredients in a bowl. Toss with dressing.

Wednesday: Slow Cooker Day
Beef Fajitas
Refried Beans
Salad In Tortilla Cups With Southwest Lime Dressing

Recipe: Beef Fajitas
1 1/2 lb. flank steak, trimmed
1 large onion, peeled and sliced into thin half moons
3 red bell pepper, cut into thin strips.
3/4 cup chunky style salsa
1 TBS tomato paste
1 TBS olive oil
1 clove, minced
3 TBS fresh lime juice
salt and pepper

large flour tortillas
salsa
sliced black olives
sour cream
grated cheddar cheese

Combine salsa, tomato paste, oil, garlic, lime juice, salt and pepper in a bowl.
Put flank steak in slow cooker and pour mixture over it. Lay onions and peppers on top of it. Cover and cook on low for 6-8 hours, until meat is tender.

Remove steak and vegetables from cooker and cover. Let it stand for 10 minutes. Cut in thin slices across grain.

Pile meat, onions and peppers on a warmed flour tortilla. Add cheddar cheese and fold up. Garnish with salsa,olives and sour cream.

Thursday: Out To Dinner With Sister-In-Law
Boys get take-out!


Friday
Raspberry Chicken
Wild Rice
Sauteed Garlic Green Beans


1 1/2 lbs. boneless, skinless chicken tenders
1 TBS butter
1 TBS veggie oil
1/4 cup onions, peeled and finely chopped
4 TBS good raspberry vinegar
1/4 cup chicken stock
1/4 cup creme fraiche, or heavy cream
1 TBS canned crushed tomatoes
large handful of fresh raspberries

In a large skillet on medium heat add butter and oil. When butter has melted add chicken tenders. Cook 3 minutes on each side until they are lightly colored. Do not crowd the pan. Make in batches so the chicken will brown. Remove chicken from pan and reserve on a plate.

Add onions to pan and cook, covered, over low heat for 15 minutes.

Add vinegar and raise the heat and cook until liquid becomes a syrupy spoonful. Whisk in the chicken stock, creme fraiche (or heavy cream) and crushed tomatoes. Simmer for 1 minute.

Return chicken to the pan and cook until just done through. Do not overcook.

Plate chicken. Add raspberries to the pan and swirl. Do not stir. Pour raspberry sauce over chicken. YUMMY!

Saturday
Individual Salmon Casseroles
Baked Potatoes Stuffed with Roasted Broccoli and Grated Cheddar Cheese
Steamed Artichokes With Lemon Mayonnaise

Recipe: Individual Salmon Casseroles
This recipe is a take on my Mom's salmon loaf she served when I was a child. I'm making individual servings to use my new little individual casserole dishes with cute lids! The salmon can be put into a loaf pan and baked for 45 minutes, cooled 10 minutes and sliced.

No fancy sauce to serve this with for me. I'm using catsup! It's a childhood thing! A nice dill cucumber sauce would be lovely to serve as a compliment to this dish if catsup doesn't excite your tastebuds.

 1- 16oz. can pink salmon
3 TBS lemon juice
1 medium onion, peeled and finely chopped
1 TBS fresh dill, chopped
1 tsp  fresh parsley, chopped
salt and pepper
1 cup soft fresh bread crumbs
2/3 cup milk
2 eggs

1/2 cup bread crumbs
1/2 cup butter

Preheat oven 325 degrees.
Put the whole contents of canned salmon in a large bowl. Gently break apart salmon. Expose the backbone. Crush all bones and flake salmon. Add lemon juice, onion, dill, parsley, salt and pepper to salmon and mix.

In a small bowl, soak bread crumbs in milk.

Mix 2 eggs with the salmon mixture. Gently squeeze out the bread and mix into the salmon.

Melt butter in the microwave and add to breadcrumbs.

Spray large ramekins with cooking spray. Add salmon mixture. Sprinkle bread crumbs over each salmon casserole. Bake for 30 minutes until done.

Recipe: Steamed Artichokes With Lemon Mayonnaise
See recipe and tutorial in upcoming post January 20th.

Sunday: Soup Day
Tortellini en Brodo
Crispy Roasted Garlic And Parmesan Pot Bread

Recipe: Tortellini en Brodo
Just saying Tortellini en Brodo makes me feel like making this light, broth based soup. Wait till you see the pictures. YUMMY! Mary at One Perfect Bite offers up the most scrumptious recipes! Click HERE for this soup from your pantry.

Recipe: Crispy Roasted Garlic And Parmesan Pot Bread
This year I am going to learn to make good homemade bread. I found a fabulous book called Kneadlessly Simple, by Nancy Baggett. The premise of this bread making book is making fuss-free, no-knead bread. It does take time for 1st and 2nd risings and that may take a couple of days to finish. But baking kneadless bread is not work intensive.

When I master this technique, I'll share it.

Have a wonderful week!


 
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