What's For Dinner? 30-Minute Menus For 2010 - 6th Edition

!±8± What's For Dinner? 30-Minute Menus For 2010 - 6th Edition

This is the 6th edition of the weekly 30-minute menus for 2010. These are published on a weekly basis; I like to develop the weekly menus on Thursday or Friday, grocery shop on Saturday, and start the week's menus on Sunday.

Gosh, winter is still blowing strong here in Atlanta! The menus this week are planned for keeping everyone at your table warm on the inside with smiles on the outside. Even though the Tilapia Bundles (Thursday) sound fancy, they are quite easy to prep so they make a great week-night supper for busy families.

Sunday is Super Bowl Party time! I am serving 'Cincinnati Chili for a Crowd' for the main course; it has all the fixings that any guest will want plus it is quick and fun to prepare. For the appetizer course, I will serve a 'Tex-Mex' appetizer course: Sharp Cheddar Wedge with Farmhouse Chutney; Buffalo Wings and Celery, Carrots, Ripe Olives, Sliced Apples with Blue Cheese Dressing; Tortilla Chips and Simple Water Crackers; plus Smokehouse Almonds to top off the spread.

You will find that I use several cooking methods, mix and match, to get dinner on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can always substitute your favorite made-from-scratch recipes when you have more time.

I hope you have a great week!

Sunday: Super Bowl Party!
Cincinnati Chili for a Crowd (Cinci chili 5 ways with noodles, shredded cheese, onions, beans, or plain; save any leftover chili for Wednesday)
Condiment Bar (jarred salsas and relishes with sour cream)
Citrus and Avocado Salad (jarred citrus; save any leftover citrus for Wednesday)
Stacked Brownies (purchased brownies and chocolate syrup)

Monday:
Mushroom Fritters with Vindaloo Sauce (vegetarian; sliced mushrooms, jarred Vindaloo sauce)
French Bread
Fresh Fruit Salad
Toasted Pound Cake with Ice Cream (purchased ice cream; buy extra ice cream for Thursday and Saturday)

Tuesday:
Bistro Chicken (canned tomatoes, jarred salad dressing, shredded mozzarella cheese)
Rice or Pasta (purchased rice or pasta)
Fresh Green Beans
Caramelized Peaches and Cream

Wednesday:
Corn Bread and Chili Strata (purchased corn bread, canned chili or leftovers from Sunday, jarred salsa)
Citrus Salad (bagged greens, jarred citrus)
Chocolate Cupcakes (purchased cupcakes)

Thursday:
Baked Tilapia Bundles with Dill (puff pastry)
Asian Stir-Fry (frozen stir-fry veggie mix)
Cranberry-Apple Salad
Tuilles with Ice Cream (purchased tortillas and ice cream)

Friday:
Tuscan Pasta (boxed pasta, canned cannelloni beans, shredded cheeses)
Sliced Tomato Salad
Baguette
Peach Macaroon Cups (canned peaches, purchased macaroon cookies)

Saturday:
Kung Pao Chicken (chicken tenders)
Fried Rice
Melon Salad with Apricot Dressing (apricot jam, yogurt, shredded coconut)
Ginger Ice Cream and Fortune Cookies (purchased ice cream and cookies)

I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family

What's For Dinner? 30-Minute Menus For 2010 - 6th Edition

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Appetizers to Go Crescent Puff Pastry 40-piece Collection

!±8± Appetizers to Go Crescent Puff Pastry 40-piece Collection

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Empanada - a adorable Argentinian pastry recipe

!±8± Empanada - a adorable Argentinian pastry recipe

Celebrate the World Cup with this delicious soccer snack. Empanada or Empanadilla is a tasty Argentinian and Spanish pastry . This is a stuffed bread or pastry, also known as "impanata" in Italy and made by folding a dough or bread patty around the stuffing. I've used Turkey and vegetables as the stuffing in my recipe, however you can use any other meat or vegetables. In Spain, empanadas are usually large and circular in shape and are cut into smaller portions for consumption, whereas in Argentina, Portugal and South America they are usually small and semi-circular as shown here

Empanada - a adorable Argentinian pastry recipe

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What's For Dinner? 30-Minute Menus For Week of Oct 19

!±8± What's For Dinner? 30-Minute Menus For Week of Oct 19

How would you like to put dinner on your table in 30-minutes flat? You can with these menus!

Are you making plans for a Spooky Halloween or a Fall Festival? I am - this is going to be a very busy week getting ready for a Halloween Party for my Sunday school class so I have included quick and simple 30-minute menus this week. You can use your precious time getting for fun Fall events using these menus!

We are having company Saturday night so I have planned an elegant meal. I will add appetizers of prochuttio wrapped bread sticks, a wedge of cheese (brie or similar) with assorted crackers, and salsa with veggies for a tasty beginning to our meal. The bread sticks, salsa, and bagged pre-cut veggies will be purchased making it very easy on the hostess! I will even have time for a glass of wine before the company arrives and will be relaxed and ready (now this is my kind of entertaining!).

I hope you have a great week!

Sunday: Eye of the Round Roast Beef with Peppercorn Sauce (crock pot, save some beef for Wednesday), Mashed Potatoes, Chop House Salad, Individual Boston Cream Tortes (pound cake with instant pudding mix)

Monday: Bistro Chicken (chicken tenders, canned tomatoes), Linguini, Green Beans, Caramelized Peaches and Cream (purchased whipped cream)

Tuesday: Thai Shrimp (packaged mix, cleaned and deveined shrimp), Angel Hair Pasta, Cuke and Honeydew Salad, Strawberry Shortcakes (purchased sponge cake shells and whipped cream)

Wednesday: Blue Cheese Crusted Beef Stew (beef from Sunday, blue cheese folded into purchased pie crust for topper), Fruit Salad, Apple Dumplings (purchased pie crust wrapped around cored and filled apples)

Thursday: Turkey Tetrazzini (precooked turkey or chicken - I will use canned chicken), Broccoli Vegetable Medley, Ice Cream with Pecan Shortbread Cookies (purchased ice cream and cookies)

Friday: Fresh Tomato and Double Cheese Tart (puff pastry), French Green Beans, Pineapple Salad, Embellished Chocolate Cookies (purchased cookie dough)

Saturday: Grilled Salmon with Dill Butter, Long Grain and Wild Rice (boxed), Snow Peas, Tossed Salad (bagged salad), Lemon Affogato (purchased lemoncello liqueur)

I sincerely hope you have fun with your meal planning and preparation,

Elizabeth Randall and Family

What's For Dinner? 30-Minute Menus For Week of Oct 19

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Fine French Cuisine - How to Make Quiche Lorraine

!±8± Fine French Cuisine - How to Make Quiche Lorraine

Quiche Lorraine is a delicious combination of eggs, cream, bacon, and cheese in a pie crust. It can be served hot or cold and quiche is very easy to make. This quiche is ideal as a party appetizer because it makes great finger food. It is also good, filling fare for breakfast, lunch, dinner or a snack at any time.

The History of Quiche Lorraine

A quiche is an open pie, which is believed to be French in origin but is actually German. It was first made in Lothringen, a medieval kingdom in Germany. The French later renamed the town Lorraine. The word "quiche" derives from the German word for cake.

The first versions of Quiche Lorraine contained smoked bacon but no cheese. The original recipe also had a bread dough crust, rather than the puff pastry or short crust pastry crusts we use today.

The original quiche looked far more rustic than the modern ones. It was cooked in a cast iron pan and the edges were rough, rather than crimped. This quiche is very popular today in the south of France and either Gruyere or Emmental cheese is used. In the United States, this quiche usually contains cubed bacon but no onion.

Quiche gained a following in England in the 1940s and there are lots of varieties of quiche today. Popular ingredients include seafood, ham, chicken, broccoli, zucchini, onion, bacon, and bell peppers. Quiche Lorraine is the best known variety.

Recipe for Quiche Lorraine

This is a very simple recipe to follow and you can either make your own pie crust or use a store-bought one. Feel free to use half Swiss cheese and half Gruyere if you like, or use spinach instead of the onion. This classic French dish can be served for lunch or dinner, accompanied with green beans or a crisp, fresh salad. Some baby potatoes in butter would also be good. Serve the quiche warm from the oven or chilled.

What you will need:

9 inch pie crust 1 2/3 cups light cream 1 cup shredded Swiss cheese 1/4 teaspoon white sugar 4 beaten eggs 12 slices bacon 1/3 cup finely chopped onion 3/4 teaspoon salt 1/4 teaspoon black pepper

How to make it:

Preheat the oven to 425 degrees F. Fry the bacon until it is crisp, then drain it on paper towels and coarsely chop it. Saute the onion in the bacon grease for five minutes. Sprinkle the cheese, onion, and chopped bacon into the pie crust.

Whisk the cream, eggs, salt, pepper, and sugar together, then pour this mixture into the pie crust and bake for fifteen minutes. Turn the oven down to 300 degrees F and bake the quiche for another half an hour or until a knife inserted into it comes out clean. Let the quiche cool for ten minutes, then cut it into wedges and serve.

Fine French Cuisine - How to Make Quiche Lorraine

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Paderno World Cuisine 2.125 x 1.25 Inch Fluted Stainless Steel Vol-Au-Vent Cutter

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This 2.125 - 1.25 inch Paderno World Cuisine fluted stainless steel vol-au-vent cutter is heavy duty and spring loaded. It cuts and compresses the central piece in one operation, creating decorative vol au vent puff-pastry cases.

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Brie & Apricot Puff Pastry - Frozen - 100 Per Case

!±8± Brie & Apricot Puff Pastry - Frozen - 100 Per Case

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We prepare this delicious dish with French brie cheese, toasted almonds and apricot jam in our all-butter puff pastry dough.

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Smoked Salmon Appetizer

!±8± Smoked Salmon Appetizer

Smoked Salmon Appetizer Recipes are great to use for holidays or any other parties you may be hosting. They are easy to eat and can be used in cocktail parties. This is because they can be eaten as finger foods that allow people to mingle as they eat them.

There are various types of Smoked Salmon appetizer recipes. There is the Lox smoked salmon, smoked cheese pie, Smoked Puff Pastry, and Pickled smoked salmon. When thinking of using salmons in your starter dish, you have a variety to choose from. If you are a great lover of salmons, then you can interchange these recopies to avoid the monotony of serving one type of starter snack. You may not even notice that you are always having salmons for a first course meal.

The Lox Appetizer Recipes can be made into an elegant serving for a festive season. This can happen when you combine Lox with bagel and cream sauce. The ingredients include, dill weed, cream softened cheese, ground red pepper, thinly sliced salmon and Melba toast rounds.

To prepare this recipe, mix cream cheese, dill and red paper in a small bowl. Spread this mixture on each slice of it then roll up these slices in jelly roll type. Place on a plate and cover with a plastic wrap and chill for an hour. When chilled, cut the salmon roll into 3/4 inch pieces. Place the roll, cut side down on the Melba toast. decorate each piece with dill spring if so desired. Serve at room temperature. This kind of starter dish when well prepared will leave a lasting memory to the people you serve it to.

Smoked Salmon Appetizer

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Puff Pastry Perfection: More Than 175 Recipes for Appetizers, Entrees, and Sweets Made with Frozen Puff Pastry Dough [PUFF PASTRY PERFECTION -OS]

!±8± Puff Pastry Perfection: More Than 175 Recipes for Appetizers, Entrees, and Sweets Made with Frozen Puff Pastry Dough [PUFF PASTRY PERFECTION -OS]

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Working with phyllo or puff pastry is not that hard to do

!±8± Working with phyllo or puff pastry is not that hard to do

Phyllo or puff pastry is a versatile dough can be used in dishes from appetizers to dessert (and practically everything else.) Saves for beginners, this pasta from scratch and buy at the supermarket. Can in the freezer. As long as it works well with pasta, frozen phyllo sheets and reduce work perfectly in time. I like to use the mark than Athens, but each brand to be done.
The pasta comes in what looks like leavesPaper, loosely rolled, wrapped in a plastic sheet. Thaw the dough overnight in the refrigerator. Do you have a pastry brush handy for brushing the filo pastry with melted butter. Carefully remove the plastic and work the dough as quickly as possible. The dryer is, the harder it is to work with. And 'moist, put plastic cling film on the leaves, which are not used and put a damp towel for more. Do not let the phyllo dough in the air longer than necessary, or isfragile and difficult to treat.

Butter the bottom that you use a pan, then place phyllo sheets, brushing butter on each layer in the pan. Brush from the outside, because the edges tend to dry more quickly. Building nine leaves, then add a layer of filling of your choice. You can fill either sweet or salty, like pasta compliments both. For this example I will mention apple filling (7 or 8 chopped apples, 1 teaspoon cinnamon, 2 cups brown sugar, lemon peel andseparately, 2 cups of chopped almonds and 1 cup of brown sugar together. mixed) What I do is a layer of apple filling, then a layer of almonds mixed with sugar, then add nine more layers of phyllo sheets with butter, then repeat until the filling and almonds are sold out. Cover with the last sheet of puff pastry, then cut up butter carefully in a sharp knife. Bake until golden brown in the oven to 350 degrees (oven temperatures vary, to me, bake 45 minutes or more.) Make sure that the pastryis not correct, except when the heating element at the top of the stove to burn. I put my pot in the center of the oven to be sure.

When dough is ready, remove from oven and pour the warmed honey (about a cup) on top while the pasta is still hot. With Filo is so easy. It 'amazing how many applications there are for them. Try for cakes, baklava, napoleons and much more. Be creative and try different fillings that interest you. Just go online and use the right recipeTo find sites like RecipeZaar.com what recipes you like. Although the Athenians site useful recipes with phyllo dough. With phyllo impress your family and prepare dinner as a gastronomic feast.

Working with phyllo or puff pastry is not that hard to do

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