Le Menu

This week's incredibly exciting menu, brought to you by a limping and sputtering kitchen.  I haven't been able to figure out why this post has so many weird formatting issues, but I'll try to have it fixed for next week!  :o)

6	7	8	9	10	11	12
SUN	MON	TUE	WED	THU	FRI	SAT
Lemon - pepper panko tilapia*, steamed green beans, rice, lemon bars & cheesecake brownies	White turkey chili*,  buttermilk cornbread*	Korean BBQ pork*, stir-fried bok choy/red pepper, rice	Grilled cheese on sourdough bread, tomato soup	Open-faced ham & Swiss ciabatta sandwiches, fruit salad	Pizza Hut	Fend for yourself

*recipes follow - click the link below

SUNDAY - Lemon-pepper panko crusted tilapia

Ingredients

• 8 tilapia fillets, thawed
• 4 eggs, scrambled (or 1 cup egg substitute)
• 1 box Progresso lemon pepper panko crumbs

Directions

1. Dredge each fillet in egg, and then coat with panko crumbs.
2. Transfer to baking sheet.
3. Bake in 375 degree oven for 18-20 minutes, or until fish flakes with a fork.

Serves 6-8
MONDAY - Crock pot white turkey chili, blue buttermilk cornbread

Ingredients

• 1 1/4 lbs boneless skinless chicken
• 2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
• 1 (15 ounce) cans hominy or 1 (15 ounce) cans white corn
• 1 (1 1/4 ounce) envelopes taco seasoning
• 1 (4 1/2 ounce) cans of chopped green chilies
• 1 (10 3/4 ounce) cans condensed cream of chicken soup
• 1 (14 ounce) cans chicken broth
• 1/2 cup sour cream
• chopped green onions (optional)
• monterey jack cheese (optional)

Directions

1. Place chicken in a 4 quart slow cooker.
2. Top with beans and corn.
3. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
4. Cover and cook on low for 8 to 10 hours.
5. Before serving, stir gently to break up chicken, then stir in the sour cream.
6. Serve topped with green onions and jack cheese, if desired.

Serves 8

Grandmother's Buttermilk Cornbread  - My friend Bethany's fabulous recipe! (adapted)

Ingredients

• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal (I'm using blue cornmeal because it's yummy!)
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

TUESDAY - Grilled Korean pork tenderloin

Ingredients

Pork

• 2 (1 -1 1/4 lb) pork tenderloins
• 1/2 cup soy sauce
• 4 green onions, sliced
• 2 tablespoons minced fresh ginger
• 2 tablespoons packed dark brown sugar
• 1 1/2 tablespoons minced garlic
• 1 tablespoon lime juice
• 1 tablespoon dark sesame oil
• 1 teaspoon molasses

Garnish

• 1 tablespoon sesame seeds, toasted
• 1/4 cup green onions, diagonally sliced
• lime wedges

Directions

1. Make a long cut in center of each tenderloin running the length of the meat, stopping about 1/4 inch from bottom. Spread open; gently flatten with heel of your hand. Place each tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness.
2. Place tenderloin in 13 x 9-inch glass baking dish. Combine all remaining pork ingredients in small bowl; pour over pork, turning to coat. Cover and refrigerate 16 to 24 hours, turning occasionally.
3. Heat grill. Remove tenderloin from marinade, shaking off excess; discard marinade. Grill, covered, over medium-high heat or coals 5 to 8 minutes or until pale pink in center, turning once. Remove pork. Cover loosely with foil; let stand 10 minutes.