Dinner Magic Menus October Week 1

Dinner Magic Menus October Week 1

Meatloaf Stuffed with Ham & Broccoli
Baked Potatoes
Green Salad

Hearty Tuna Casserole
Dilled Mixed Vegetables

Basil Grilled Chicken
Winter Mix Vegetables
Pasta with Pesto

Craisin Pork Cutlet Meal

Spicy Turkey Roast
Peas and Carrots
Tossed Salad with Black Beans

Turkey Pot Pies
Fresh Fruit and Yogurt Salad

Broccoli Cheese Soup
Hot Crusty Homemade Bread

Dinner Magic Shopping List October Week 1

Dinner Magic Shopping List October Week 1

Meats:
2 lbs ground beef
½ lb deli thin sliced ham lunchmeat
1 ½ lbs boneless, skinless chicken breasts
1 lb pork tenderloins or thin cut chops
Turkey breast roast

Dairy:
Eggs
4 ounces sliced Cheddar cheese
1 lb Colby Jack cheese
8 ounces sour cream
Real butter (not margarine!)
1 cup vanilla yogurt
Milk
Half and half

Frozen Food:
2 large packages frozen chopped broccoli (or 1 pkg broccoli and 1 pkg spinach)
1 pkg frozen mixed vegetables
1 pkg winter mix vegetables
1 large pkg peas and carrots
2 pie crusts

Fresh Produce:
4 baking potatoes
1 head of iceberg lettuce
1 head of romaine
1 head of green leaf lettuce
1 red onion
1 yellow onion
3 tomatoes
1 cucumber
1 bunch of celery
1 bunch green onions
1 zucchini
1 bunch fresh basil
1 head of garlic
1 lb, bunch, or bag of fresh spinach
2 small acorn squash
1 bunch parsley
2 apples, green or red or both
1 lb grapes green or red or both
(If you decide to make fresh Basil Pesto sauce, include 2 more bunches of basil, 1 small package of slivered almonds, and one lemon for fresh juice.)

Canned Food:
2 medium 6 ounce cans tuna in water
1 can cream of celery soup (13 ounce)
5 cans chicken stock (13 ounce) (Or buy two large boxes of broth)
Small jar of pesto sauce (unless you make your own)
1 small can mandarin oranges
1 can black beans

Dry Food and Staples:
Italian style bread crumbs
Plain bread crumbs
8 ounces of egg noodles
16 ounces of spiral pasta (celantini or fusilli)
1 pkg craisins
Flour
Yeast (enough for 2 loaves of bread)
Brown sugar
Sugar
Cornstarch
Lemon juice
Olive oil
Cooking spray
Wax paper
White wine

Spices and Condiments:
Salt and pepper
Catsup
Tabasco
Basil
Dill
Buffalo wing seasoning packet (or cayenne, garlic powder, and chili powder)
Thyme
Sage
Ranch style dressing
Dijon style mustard

Other items for your own personal shopping list:

Easy Broccoli and Beef Calzones

Tossed Salad

Ingredients:
1 lb ground beef
1 small package of frozen chopped broccoli
1 cup shredded Mozzarella
½ chopped onion
½ cup pizza sauce
½ cup sliced mushrooms
1 small can sliced black olives
½ tsp salt
¼ tsp pepper
1 tsp ground oregano
2 cans of refrigerated cresent rolls
½ head of iceberg lettuce
1 chopped tomato
¼ cup grated carrots
Garlic croutons

Preparation:
Cook the ground beef with the salt, pepper, oregano until brown.
Drain the meat mixture.
Stir in the broccoli, cheese, onion, mushrooms and pizza sauce. Simmer for about ten minutes.
Lay one sheet of the crescent roll dough on a baking sheet.
Spoon the ground beef into the center of each triangle.
Lay the second sheet of crescent roll dough on top.
With a fork, press together the edges of each triangle.
Bake at 375 degrees for 20-25 minutes or until the top is golden brown.
While it’s baking, toss the salad ingredients.
Serve piping hot from the oven.

Lasagna Florentine in the Crock Pot

Caesar Salad

Ingredients:
Barilla square lasagna noodles, or lasagna noodles cut into pieces to fit crockpot
2 cooked and chopped chicken breasts
1 pkg (10 oz.) frozen spinach
1 chopped onion
1 cup grated Mozzarella
2 cans cream of chicken soup
8 oz. non fat sour cream
1 pkg Hidden Valley Ranch Mix
1/2 cup grated Parmesan
Cooking spray
1 heart of romaine, chopped
Garlic croutons
Caesar Salad Dressing homemade

Preparation:
Spray the crock pot with cooking spray.
Defrost the spinach and squeeze the liquid out using a colander.
Stir together the soup, the sour cream, the ranch mix, the onion, the spinach, and the chicken.
Lay two lasagna noodles on the bottom of the crock pot.
Spread 1/4 of the mixture over the noodles. Sprinkle with 1/4 of the Mozzarella.
Repeat steps 4 and 5 until the mixture and cheese are gone. You will have 4 layers.
Sprinkle the top with 1/2 the Parmesan cheese. Save the rest of the Parmesan to use at the dinner table.
Cover and cook on low 8 hours.

Just before dinner, toss the romaine lettuce with the croutons. Sprinkle with Parmesan. Toss with just enough Caesar dressing to coat the lettuce.

Cranberry Chicken Over Rice

Winter Squash

This was an experimental recipe, and it turned out to be one of my family’s favorites. The mix of the Catalina dressing and the cranberries makes a nice contrast. Once it's in the oven, you can put your feet up while it bakes.

Ingredients:
1 large winter squash or 2 small ones
Salt and pepper
4 bone-in chicken breasts, skin removed
1 can of whole cranberries
1 small bottle of Catalina dressing
1 packet of French Onion Soup mix
2 cups of brown rice
2 tsp olive oil

Preparation:
Cut the winter squash into pieces. Place fleshy side down in ¼ inch of water in a baking dish.
Bake at 350 degrees for 1 hour.
Put the chicken in a baking dish.
Stir together the cranberries, the dressing, and the soup mix.
Pour the mixture over the chicken.
Bake at 350 degrees for 45 minutes.
Boil 4 cups of water.
Brown the rice in 2 tsp of olive oil.
Stir the rice into the water and reduce to a simmer.
Cook for 30 minutes. Fluff the rice with a fork.
Scrape the squash out of the shell. Lightly mash with salt and pepper to taste.
Serve the chicken over the rice with the squash as a side dish.

Hearty Macaroni and Cheese with Bacon

Chopped Salad



Ingredients:
1 lb elbow macaroni
½ lb cheddar cheese
½ lb cooked bacon, chopped (I buy the microwave bacon in a box)
4 green onions, chopped
1 Tbsp butter
1 Tbsp flour
1 tsp salt
½ tsp pepper
½ cup half and half
½ head of iceberg lettuce, chopped
1 cup of spinach, chopped
1 tomato, chopped
1 hard boiled egg, chopped
1 avocado, diced
1 can of black olives, sliced
Italian dressing

Preparation:
Toss the chopped lettuce and spinach with 2 Tbsp Italian dressing.
Place the lettuce in a bowl and layer the chopped ingredients on top.
Boil water and cook the macaroni according to the package directions.
While the macaroni cooks, melt the butter in a pan.
Add the flour to the melted butter, then the salt and pepper. Gradually stir in the cream until the sauce becomes thin enough to stir easily. You may need to add a touch more cream.
Stir in the cheese until melted.
Drain the macaroni. Stir the macaroni, green onions, and bacon into the cheese sauce.
Serve immediately while hot.

Dinner Magic Menus September Week 4

Dinner Magic Menus September Week 4

Speedy Taco Dinner in a Dish

Crispy Chicken Tenders with Honey Mustard
Parley Potato Fans
Green Beans
Orange Slices

Pork Chops in the Crock
Parley Carrots and New Potatoes
Baked Apple Wedges

Spaghetti Squash with Chicken
Caesar Salad

Easy Cioppino
Baked Bread
Wedge Salad

Polenta with Grilled Veggies and Sausage

Beef and Mushroom Risotto
Tossed Dinner Salad


Click here for the Dinner Magic Shopping List for September Week 4.

Mexican Spicy Wraps

Tossed Salad
Pineapple Yogurt Dessert

This is another satisfying dinner that can be ready in 15 minutes. The yogurt dessert is refreshing after the spicy main dish. It can be prepared even more quickly if one person makes the salad and dessert while another cooks the chicken. Togetherness is what it's all about!

Ingredients:
1 lb chicken breast tenderloins
1 red onion, chopped
1 Tbsp olive oil
½ tsp chili powder
½ tsp cumin
½ tsp salt
¼ tsp pepper
1 lb raw spinach
½ cup of shredded cheddar cheese
Burrito size tortillas, whole wheat, spinach, or jalapeno
½ head of iceberg lettuce
¼ cup grated carrots
1 cup fresh broccoli, chopped
Salad dressing of your choice
1 small can chopped pineapple
2 cups vanilla yogurt

Preparation:
Place the pineapple in the freezer to chill while dinner is cooking.
Toss the salad ingredients in a bowl.
Fry the chicken and onion in the olive oil and seasonings. Remove from the pan.
Cut the chicken into bite sized pieces.
Put the chicken back into the pan with the spinach and sauté until the spinach is wilted.
Place some of the chicken and spinach in a tortilla, top with a sprinkling of cheese, and roll up into a burrito.
Stir the chilled pineapple into the yogurt.
Serve the Spicy Mexican Wraps with the salad.
Have the Pineapple Yogurt for dessert.

Shrimp Stir Fry with Pasta and Snow Peas

This quick and easy dinner cooks up in about 15 minutes. It’s perfect for a busy day. If you don't like spicy meals, delete the hot pepper oil and the pepper pods.

Ingredients:
1 lb whole wheat or enriched rotini pasta
2 Tbsp olive oil
1 tsp hot pepper oil (optional)
1 clove of crushed garlic
6-8 dried red pepper pods
1 lb shrimp, deveined and cleaned
½ tsp cayenne pepper
½ head of green cabbage, sliced into thin strips
1 lb of snow peas, fresh is best but frozen will do

Preparation:
Boil water for the pasta and cook according to directions.
Fry the shrimp, garlic, and dried pepper pods in the oil until the shrimp is cooked through. Season with cayenne.
Remove the shrimp from the pan and stir fry the cabbage and snow peas in the oil.
Add the shrimp to the vegetables.
Drain the rotini and toss the shrimp and vegetables with the pasta.

Parsley Sunflower Pesto

This is a tasty pesto sauce to make when fresh basil isn't available. It may be used immediately, but if you let it sit overnight in the refrigerator, the flavors become more intense.

2 cups of chopped Italian parsley
1/3 cup of shelled and salted sunflower seeds
3 cloves of garlic
1/2 to 2/3 cup of olive oil

In the food processor, (blender if you don't have a food processor,) chop the parsley, sunflower seeds, and garlic together until they are finely mixed. With the food processor running, pour the olive oil in a thin stream. Stop at 1/2 cup of oil and check the texture. If it's too dry, add the rest of the oil. Scrape the pesto out of the food processor with a rubber or silicone spatula
into a bowl.

I didn't take a picture of the pesto in the bowl, but I have a picture of the Basil Grilled Chicken with Pesto Pasta dinner I used it in.

Dinner Magic Menus September Week 3

Dinner Magic Menus September Week 3

Country Pork Ribs
Pesto Mashed Potatoes
Salad


Chicken Kabobs with Peaches and Couscous
Lightly Steamed Cabbage


Asian Chicken Salad Twirl


Taglione
Italian Salad with Mozzarella
Italian Style Vegetables


Asian Pork and Eggplant
Shredded Cabbage and Carrots


Salmon with Lemon and Lavender
Green Beans with Warm Cherry Tomatoes
Garlic Bread


Warm Chicken Spinach Salad
Fresh Herb Bread


Click here for the Dinner Magic Shopping List for September Week 3.

Orange Sherbet from Cook's Illustrated

I feel like a magician! Whenever I make something new that I've never tried before, and it turns out delicious, I feel like I've done some amazing act of wizardry, some type of elemental magic, turning basic ingredients into a culinary delight. That's what happened with this orange sherbet recipe.

Orange sherbet isn't one of my favorite frozen desserts. But when I read the recipe in the American Classics 2009 issue of Cook's Illustrated, I had to try it. It's made with fresh orange juice and heavy whipping cream for a smooth, creamy sherbet that tastes like a delicious frozen Orange Julius, only better.

Since I got the recipe out of a Cook's Illustrated magazine, I can't post it here. It's my favorite cooking magazine, and the recipes and cooking tips are all top notch. The Cook's Illustrated website has another similar recipe, but I haven't tried that one.

Steak and Roasted Vegetables

Steak and Roasted Vegetables
Tossed Salad
Quick Garlic Breadsticks

Steaks for each person, rib-eye, sirloin, or your favorite steak
Steak rub or spices of your choice (We use Creole seasoning.)
One potato for each person, peeled and cut up
One sweet potato, peeled and cut up
One carrot for each person, peeled and cut in chunks
1/2 cup of parsley, chopped
2 Tbsp olive oil
Salt and pepper
1 can of refrigerated biscuits
2 Tbsp real butter (not margarine)
1 tsp garlic powder
1 tsp onion powder
1 head of romaine, chopped
1 large tomato, cut up
2 radishes, thinly sliced
Croutons
Salad dressing

Prepare the vegetables by placing them in a covered baking dish.
Sprinkle the olive oil, parsley, and some salt and pepper over the vegetables and toss to coat.
Cover the vegetables with tin foil if you don't have a covered dish.
Bake in a 375 degree oven for one hour or until the vegetables are fork tender.
While the vegetables are baking, season the steaks.
Just before the vegetables are done, toss the salad.
Put the steaks on the grill.
For the biscuits, take them out of the can. Roll them into short ropes and twist.
Place the twists on a baking sheet.
Melt the butter and stir in the garlic and onion powder.
Brush the melted butter mixture over the breadsticks.
Remove the vegetables from the oven.
Heat the oven to 450 degrees and bake the breadsticks 8-10 minutes.
If they are ready before the steaks, keep them warm and tender by placing them in a dish and covering with a towel.
Enjoy your steak dinner!

Shrimp and Grits Dinner

This evening we wanted something light and quick to prepare. Shrimp and grits came to mind, along with a salad made with tomatoes and peppers from our garden. It took about 15 minutes to prepare, start to finish. I used chicken broth that I had saved in the freezer.



Shrimp and Grits

1 lb shrimp, deveined and precooked
4 green onions, chopped
1 garlic clove, crushed
1 Tbsp butter
1 tsp Tabasco, or 1 tsp Creole seasoning
1/2 cup chicken broth (more if you cook the grits in it.)
1/4 cup feta cheese
1 1/2 cups grits
3 cups of chopped salad greens
1 chopped yellow, red, or green pepper
1/2 cup cherry tomatoes
Croutons

Preparation:
Toss the ingredients for the salad.
Boil water for the grits, and cook them according to the package directions.
Saute the onions and garlic in the butter.
Add the chicken broth, shrimp, and Tabasco or Creole seasoning.
Allow the shrimp to cook until it's completely heated through, about 3 minutes.
Place some grits on a plate. Scoop the shrimp out of the pan with a slotted spoon and place on top of the grits.
Sprinkle with feta cheese.
Sprinkle croutons on the salad.

This light dinner tastes wonderful paired with a chilled Pinot Grigio.

Dinner Magic Menus September Week 2

Dinner Magic Menus September Week 2


Chicken with Red Peppers and Olives
Black Beans
Corn Bread


Tilapia with Olive Oil and Lemon
Mixed Vegetables
Quinoa Salad


Pork with Rice and Olives


Fettucini Alfredo with Chicken
Tossed Salad with Sliced Tomato and Zucchini


Beef Fajitas
Refried Beans and Carrot Sticks


Asian Ramen Stir Fry


Cobb Salad
French Bread

Click here for the Dinner Magic Shopping List for September Week 2.

Dinner Magic Menus September Week 1

Beef with Mustard Greens
Chilled Cooked Potatoes in Italian Dressing
Green Bean Salad

Caribbean Chicken and Rice

Lasagna Florentine in a Crockpot
Green Salad

Grilled Herb Crusted Cod
Corn with Green Onions
Grilled Zucchini with Italian Dressing

Beef with Mostaccioli and Veggies
Dinner Salad

Dijon Ranch Chicken Breasts with Dill
Steamed Broccoli
Garden Salad

Chicken Salad with Craisins and Walnuts
Hot Baked Whole Wheat Bread

Click here for the Dinner Magic Shopping List for September Week 1

Monkey Bread or Cinnamon Pull Apart

Monkey Bread, also known in some circles as Cinnamon Pull Apart bread, has been a favorite of my family since my children were babies. (They’re all grown up now.) Every time they had a sleepover, they would request Monkey Bread or Egyptian Eggs. Our guests would go home and tell their moms about the Monkey Bread, and soon enough, I would get a phone call asking for the recipe.

I originally was taught how to make cinnamon Monkey Bread by a friend, (Thanks, Clara!) who made it with white bread. I’ve found that it comes out moister when it’s made with biscuits from a can and lots of cinnamon sugar.

In a bout of nostalgia, I made Monkey Bread this morning. It’s simple and quick. You can pop it in the oven while you shower and get dressed, which is exactly what I did. It’s best when it’s hot and fresh from the oven, but it’s good after it’s cooled down, too. Here is my recipe for you to enjoy.

Monkey Bread

3 cans of Pillsbury refrigerated biscuits
½ cup of white sugar
2 Tbsp cinnamon
1 stick of real butter (not margarine!)
½ cup of brown sugar
Bundt pan or tube pan (it can be made in a deep dish pie pan too)

Grease the pan with butter or shortening.
Mix the white sugar and cinnamon well.
Open one can of biscuits. Tear each biscuit into four pieces, and spread in the pan.
After the can of biscuits is in the pan, sprinkle the cinnamon sugar over it. Repeat until you’ve used all three cans.
Melt the butter in a saucepan and stir in the brown sugar. Bring to a simmer over medium heat, stirring frequently.
Pour the brown sugar and butter over the biscuits.
Bake in a 350 degree oven for 30 minutes.
When you take the pan out of the oven, cover it with a serving plate.
Hold the plate tightly against the pan and flip it over so the Monkey Bread falls out of the pan and onto the plate.
Serve it with lots of milk and hot coffee.

Note: As I was writing this post, I wondered what the Monkey Bread would taste like with 1/3 cup of raisins. If you try it, would you let me know how it turns out? I think I'll add raisins to my next one.

On September 8, a trusted friend and fellow lover of Monkey Bread told me that her family has always made this treat with raisins and walnuts. She says it's delicious, and all you do is add a layer of raisins and walnuts as you put the biscuits in the bundt pan. Thanks, Mary!

Dinner Magic Menus August Week 4

Here are this week's menus. Remember, substitutions are fine. Create the meals with your family's taste in mind. All the meals serve 4-6 hungry people.

Chicken with a Peach Wine Sauce
Fresh Spinach Salad
Bread Sticks


Turkey Mole
Spanish Rice


Meatball Sandwiches on French Rolls
Salad


Chicken Breast Grilled with Dill Sauce
Smashed Cauliflower
Green Beans


Taco Salad on Corn Chips


Scallops with Vermicelli
Steamed Lemon Asparagus or Favorite Green Vegetable


Chicken with Potatoes and Peppers in a Pot



Click here for Dinner Magic Shopping List for August Week 4.

Adventures with Homemade Mayonnaise

Before today, I had never made or tasted homemade mayonnaise. It seemed intriguing, but with pretty good store-bought mayonnaise on the market, I wondered why I should bother. Today, I decided to find out if homemade mayonnaise is really as good as I’ve heard.

First, I pulled out an old cookbook that I knew had recipes for mayonnaise. Should I make garlic mayonnaise? Herb mayonnaise? Or should I stick with the basic recipe? Since it was my first try, I decided to do the basic recipe, the basic how to make mayonnaise project.

The key to making mayonnaise, the recipe informed me, is to drop the oil into the egg as you beat it, one drop at a time. My recipe called for one cup of oil. That’s more drops of oil than I care to count. I started dropping.

Everything looked wonderful until I got to about ¾ cup of oil. Then it started to curdle and separate. Fortunately, my cookbook had a remedy for this misfortune. It said to mix one tablespoon of mustard with one tablespoon of curdled mayonnaise and whip. Then I could whip the remaining mayonnaise in, one tablespoon at a time.

After an hour of whipping and blending, and a sore arm, I decided to pour the crap down the sink and go take a shower. I had droplets of oil and egg all over my face, which is probably good for the skin, but I wanted to wash it off anyway.

While in the shower, my competitive nature arose. Would I let a simple egg and some oil beat me? Never. I would be the one to beat the eggs and oil.

I carefully considered what I know about eggs and oil, which isn’t much. But I do know that cream of tartar can act as a binding agent and makes whipped eggs have higher peaks. I wondered if it would work in mayonnaise. Eager to try out my hypothesis, I went back to the kitchen and broke one egg into my blender. I added ½ teaspoon of salt, and 1/8 teaspoon of cream of tartar. I blended until the egg was frothy.

Next, I added a tablespoon of lemon juice, an ingredient in the recipe I started with. I blended that for about 15 seconds. Then, I added only ½ cup of olive oil, one drop at a time, running the blender the entire time. My husband was a bit deaf from the noise by the time I was done.

The result was a concoction that had a distinctly mayonnaisey look to it. The taste, however, was indescribable. It was so delicious, my husband and I actually stuck our fingers in the blender and licked them the way kids lick frosting from a mixing bowl. It would have been better if we’d had some artichokes, but since we didn’t this was the next best thing.

This is definitely something that is worth the time it takes to make it. When I have to die, I think a good way to go would be eating homemade mayonnaise. The taste is slightly more savory than store bought mayonnaise, with a distinct flavor of its own.

I decided I’m going to make a batch of mayonnaise next weekend and add it to my potato salad, to see what it does to the flavor. I’ll write more on that, after I try it out. Until then, here’s my own recipe for mayonnaise. It makes about ½ cup.

Homemade Mayonnaise Recipe
You will need:
A blender
1 egg
½ tsp salt
1/8 tsp cream of tartar
1 tablespoon lemon juice
½ cup olive oil

Crack the egg into the blender. Add the salt and cream of tartar. Whip it on the highest speed until the egg is frothy, about 30 seconds. Add the lemon juice and whip again for about 15 seconds.

Now, set the blender on the highest speed, and remove the small cup in the blender top. Keeping the blender running at all times, drop the oil into the egg, one drop at a time, until the entire ½ cup has been blended into the mixture.


The key is to drip the oil in slowly. It helps to use a teaspoon to drip the oil into the blender. If you add the oil too fast, it won’t turn into mayonnaise.

Enjoy.

Dinner Magic Menus August Week 3

Here are this week's menus. Remember, substitutions are fine. Create the meals with your family's taste in mind. All the meals serve 4-6 hungry people.


Roasted Chicken in the Crock Pot
Green and Gold Salad on Lettuce
Micro Baked Potatoes


Chicken Bread Boats
Three Bean Salad on a Lettuce Bed


Cherry Glazed Pork Roast
Mashed Potatoes
Steamed Broccoli


Stir Fried Pork with Vegetables


Four Cheese Macaroni in the Crock Pot
Brussels Sprouts


MexItalian Zucchini Frittata
Spring Mix Green Salad
Fruit Salad
French Rolls

Chicken Quesadillas
Guacamole


Click here for the Dinner Magic Shopping List for August Week 3.

Easy Basil Pesto Recipe

Why buy pesto sauce in a jar when it's so easy to make? It has a special flavor when it's fresh. You can whip this pesto sauce together in a few minutes. Of course, pesto sauce in a jar is still handy to have on hand for times when fresh basil isn't available. Either way, pesto is a delicious accent for chicken and pasta.

Basil Pesto

2 cups of fresh basil leaves
¼ cup olive oil
3 cloves of garlic, crushed
¼ cup of pine nuts (Almonds are fine if pine nuts aren’t available.)
1 tsp lemon juice

Put all of the ingredients into a food processor or electric chopper.
Blend until it is creamy.
Refrigerate until ready to use. If it sits overnight the flavors will be more intense.

Use this pesto sauce within a week for freshest flavor.

Photo credit: Marco Carlini.

Beouf Bourguignon a la Julia Child

After seeing the movie Julie and Juliain the theater yesterday, and watching the classic Boeuf Bourguignon made three times, I decided it was time for me to tackle the dish. Over the years I have eyed the two page recipe in my copy of Mastering The Art of French Cooking,considering the myriad steps to the finished product. The steps aren’t difficult; there are just more than two pages of them. I have always passed it over thinking I didn’t have enough time.

Today, the movie scenes of people moaning in delight over the taste of the Boeuf Bourguignon was fresh in my mind, making me wonder if it truly is as wonderful as depicted. I had an open day and had plenty of energy, so there was no backing out. I went to the grocery store in the morning, and picked out a nice cut of beef, a bottle of red wine, some fresh onions, parsley, carrots, and mushrooms, then hurried home to begin the magic.

Although the recipe says to cook the mushrooms and onions after the beef is in the oven, I decided to cook them first, to give them my full attention. I added a sprig of lavender from the garden to the bouquet garni for the onions. I oohed and ahed in amazement as the mushrooms cooked just the way Julia Child said they would. The smell of the onions and mushrooms cooking in butter and beef stock was divine.

Next, I browned the beef after drying it, just as the recipe says you must, and I cooked the carrots and more onions in the pan. I poured the wine over the beef, only taking a tiny sip for myself. Into the oven the casserole went, and I began my first round of kitchen clean-up.

All in all, the Boeuf Bourguignon took about 6 hours to prepare, and about 15 minutes to eat.

Were the actors exaggerating about the taste in the movie? Not a bit.

Will I make it again? Maybe for a holiday dinner when I cook all day anyway.

Was it worth the effort? Definitely.

It was the most incredibly satisfying beef stew my family and I have ever eaten. Julia Child really knew what she was doing.

Dinner Magic Menus August Week 2

Here are this week's menus. Remember, substitutions are fine. Create the meals with your family's taste in mind. All the meals serve 4-6 hungry people.

Mexican Chicken with Spicy Bacon in the Crock Pot
Skillet Potatoes
Mexican Corn


Chicken Breasts with Pico de Gallo
Grilled Garden Vegetables
Warm Corn Tortillas


Swedish Meatballs


Save extra meatballs and freeze to use in a dinner next week.


Kasbah Chicken


Grilled Cornish Hens
Heidi’s AntiPasto Salad


Cajun Style Salmon
Broccoli Tortellini Salad


Pasta Delight with Turkey Sausage or Salmon


Click here for Dinner Magic Shopping List for August Week 2.

Red Wine Viniagrette

Red Wine Viniagrette Salad Dressing

It only takes a couple of minutes to make your own delicious homemade salad dressing, as you can see from this recipe.


Ingredients:
1 clove of garlic, peeled but not chopped
¼ tsp salt
1/3 cup red wine vinegar
1 tsp Dijon mustard
1 cup olive oil

Place all the ingredients except the oil in a shaker. I like the Zyliss Quick Blend Shaker
Leave the garlic whole; do not cut it up.Shake well. Add the oil, slowly, whisking as you add it. This can be refrigerated for a week.

Variations

Herb Viniagrette:
Add ¼ cup of chopped herbs of your choice. (Rosemary, basil, thyme, chives, parsley, and dill are all good choices.)

Lime Viniagrette:
Subsitute lime juice for the red wine vinegar.

Walnut Viagrette:
Substitute balsamic vinegar for the red wine vinegar. Add 2 Tbsp minced walnuts.

Dinner Magic Menus August Week 1

Here are this week's menus. Remember, substitutions are fine. Create the meals with your family's taste in mind. All the meals serve 4-6 hungry people.


Tango Mango Chicken
Broccoli and Carrots

Beef Veggie Stir Fry
Steamed Rice

Mango Marinated Beef Kabobs
Grilled Corn on the Cob
Hawaiian Bread Rolls

Crunchy Almond Chicken Tenderloins
Fresh Veggie Salad
Crusty Bread

Chicken Waldorf Salad

Shrimp with Feta Cheese
Caesar Salad

Pasta and Broccoli with Ham Chunks

Click here for the Dinner Magic Shopping List for August Week 1.

Caesar Salad Dressing

Caesar Salad Dressing

Caesar salad dressing is quick to make and the fresh taste is far better than the bottled kind.

3 tablespoons lemon juice
¼ teaspoon freshly grated black pepper
1 tablespoon of mayonnaise
1 teaspoon Dijon style mustard
2 chopped garlic cloves
¼ cup of grated parmesan cheese
2/3 cup of oil

Whip together all the ingredients in a salad dressing shaker. The Norpro salad dressing mixer is nice because it has other recipes with ingredient measurements right on the side of the bottle. It's hard to go wrong with that!

Leftovers Turned Into Easy Chicken Enchiladas

We had so much leftover chicken from the Spicy Mexican Chicken with Bacon and the Chicken Breasts with Pico de Gallo this week that I had to think of a way to use it up. We made two types of chicken enchiladas that are favorites in my family’s kitchen. They are both extremely simple and easy to make. Here are both chicken enchilada recipes.


Creamy Green Chili Enchiladas (Sonora Style)

Ingredients:

2 dozen soft yellow corn tortillas
2-3 cups of cut up leftover chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced jalapenos
1 can diced green chilis
1 can sliced black olives
2-3 cups longhorn cheddar cheese

Preparation:
Preheat the oven to 375 degrees. Mix the soups, chilis, and black olives with 1 soup can of water in a saucepan. Heat until just warmed through.
Dip a tortilla in the sauce and lay in a 9x13 baking dish. I like this AirBake by WearEver Ultra Oblong Baking Pan w/ Cover, 13 x 9 x 2.25 because it has a cover so you can store leftover food right in the pan.
Dip and lay one or two more tortillas in the pan to make a layer.
Spread some of the chicken over the tortillas.
Sprinkle some cheese over the chicken.
Pour two ladles of sauce over the cheese and chicken.
Make another layer just like the first one, on top of the previous layer.
Continue this process until the pan is full. Add one top layer of tortillas only.
Pour some additional sauce on top.
Top with grated cheese.
Bake in the oven until the cheese is melted, about 20 minutes.
The Sonora style turns this recipe into a chicken enchilada casserole. For rolled enchiladas, see the next recipe.


Mild Green Enchiladas

Ingredients:
1 dozen soft yellow corn tortillas
1-2 cups of cut up leftover chicken
1 small can green enchilada sauce (13 ounces)
1 can sliced black olives
1-2 cups longhorn cheddar cheese

Preparation:
Preheat the oven to 375 degrees.
Heat the tortillas in the microwave 45 seconds to soften them.
Spread a spoonful of enchilada sauce on the bottom of a 13 Inch x 9 Inch Bake and Roast Pan.
Lay a tortilla on a plate.
Mound a spoonful of chicken and a spoonful of cheese on the tortilla.
Roll up and place in the pan, seam side down.
Continue until a layer of rolled enchiladas in the pan.
Cover with enchilada sauce.
Spread olives and cheese over the top.
Bake until the cheese is melted, about 15 minutes.

Dinner Magic Menus July Week 4

July Week 4 Dinners and Recipes
This week’s dinners feature fresh mango and pineapple, which should be available now.
Click here for the Dinner Magic Shopping List for July Week 4.


Quick Mango Chicken Stir Fry

Chicken Sausage and Zucchini Skillet Dinner

Southwestern Style Chicken, Corn, and Black Bean Stuffed Pita

BBQ Beef Crockpot Sandwiches
Tater Tots
Fresh Carrot Sticks, Celery Sticks, and Red Grapes

Lemon Herbed Turkey Breast
Saffron Rice with Peas
Fresh Green Salad

Sauerkraut Dinner in the Crockpot

Grilled Salmon with Mango Salsa
Fresh Grilled Pineapple
Green Salad
Bakery bread rolls

Chicken Salad with Craisins and Walnuts

Chicken Salad with Craisins and Walnuts
Hot Baked Whole Wheat Bread

Ingredients:
1 ½ cups of chopped cooked chicken (Use leftovers from the Dijon Ranch Chicken Breasts)
¼ cup of craisins
¼ cup of walnuts
¼ cup of shredded carrots
¼ cup of mayonnaise
2 hard-cooked eggs, sliced
2 green onions, chopped
2 tomatoes, sliced
1 head of iceberg lettuce
Ranch style dressing
Whole wheat flour for bread
Yeast

In the morning:
Prepare the bread to bake in the bread machine according to your machine’s recipe book.

In the afternoon:
Stir the chicken, craisins, walnuts, carrots, and mayonnaise together.
Shred the lettuce and place into bowls.
Top with the chicken salad, divided evenly between the salads.
Garnish with eggs, tomatoes, and green onions.
Serve with ranch dressing.
Remove the bread from the machine. Serve hot with butter and honey.

Dijon Ranch Chicken Breasts with Dill

Dijon Ranch Chicken Breasts with Dill
Steamed Broccoli
Garden Salad


Ingredients:
6 boneless, skinless chicken breasts
¼ cup of mayonnaise
¼ cup of sour cream
2 tsp Dijon
Freshly ground black pepper
1/2 tsp dill
1 head of broccoli florets
Green and red leaf lettuce
½ bell pepper, chopped
1 tomato, chopped
2 Tbsp sunflower seeds
Croutons


Preparation:
Mix together the mayonnaise, sour cream, and Dijon.
Spray a 13x9 baking pan with cooking spray.
Lay the chicken in the pan and top with the creamy mixture.
Cover tightly with tin foil. Bake at 400 degrees for 25 minutes.
Uncover and cook another 5-10 minutes or until browned.
While the chicken is cooking, prepare the salad by tossing all the fresh vegetables together.
Steam the broccoli on the stove.
To serve the chicken, place on a platter and sprinkle with freshly ground black pepper and dill.

Reserve two of the chicken breasts for tomorrow’s Chicken Salad with Craisins and Walnuts.