This week, the garden is getting full attention!!! Plants going in after Thursday, our last official day of frost. Also, testing macaroon recipes for my awesome bridal shower, baking spring cupcakes for the church staff and sewing some fun oil cloth grocery bags. Saturday, I meet with my smocking group so I have to finish my little dress. The menu reflects easy recipes that are short on time to fix and long on taste. You know that I love, love leftovers so hoping to have some of the dinners for lunch.
Monday: Fettuccini with Truffle Butter: Ina Garten
- 3 oz. Truffle Butter
- ½ cup of heavy cream
- 1 t. salt
- ½ t. black pepper
- 8 oz. fettuccine
- 3 T. of Parmesan cheese
- 3 T. of chopped chives
Cook pasta according to directions. Heat heavy cream until simmer. Lower the heat. Add 3 oz. of white truffle butter, 1 t. salt and ½ t. black pepper. Keep warm. Drain pasta and add back to saucepan. Top with truffle cream mixture. Top with 3 T. chopped chives and 3 T. of Parmesan cheese.
Tuesday: Lemon Chicken with Twice Baked potatoes and Salad
Wednesday: Monte Cristo Sandwiches ( A great way to use leftover ham)
- ½ c. of butter, softened
- 1 T. Dijon mustard
- 6 slices of Challah bread
- ¾ black forest ham
- 3 slices of Muenster cheese
- 3 eggs
- ¼ c. milk
Combine ¼ c. butter and mustard. Spread mixture evenly over one side of the bread. Divide ham over the three slices of Challah. Top with cheese and remaining bread, making sure to cover with remaining butter and mustard mixture. In a shallow dish, whisk eggs and milk. Melt ¼ c. butter in a large skillet. Dip both sides of sandwich into egg mixture, let the excess drip off. Place sandwich in the hot skillet and cook for 4 to 5 minutes per side. Sprinkle with confectioner’s sugar when finished and serve.
Thursday: My daughter’s Phi Beta Kappa Banquet
Friday: Margarita Pizza
- Pizza dough, homemade
- Tomato Sauce
- 1/4 cup chopped tomatoes
- 1 teaspoon dried oregano
- Fresh basil leaves
- Fresh mozzarella cheese, sliced into thin rounds
- Cornmeal for baking sheet
Preheat the oven to 500 degrees F
Roll out the pizza dough on a floured surface into approximately an 8 to 10-inch round and 1/4-inch thick. Ladle the sauce onto the dough and spread it over top, leaving about a 1-inch border around the edge. Top with the tomatoes, oregano, some basil leaves and mozzarella rounds. Place on baking sheet or stone dusted with cornmeal.
Bake until crust is golden and the cheese has melted, about 10 minutes.
Saturday: Cheeseburgers and a Blooming Onion with crudities
Sunday: Quiche Lorraine