Monday, April 7, 2008
Menu Plan Monday
We are in for a string of busy weeks between school, sports, and planning the Confirmation party. So I will try to keep my menu as easy as possible.
Monday: Cheese and lobster ravioli, spinach salad
Tuesday: Swiss steak in crock pot
Wednesday: Chicken with rice and black beans and salsa
Thursday: pork chops, scalloped potatoes, apple sauce
Saturday: BBQ chicken on grill, German potato salad, carrots mushrooms & red peppers and ranch dip.
Leeann asked for my bruscetta recipe. Here it is.
3 large tomatoes chopped
2 heaping tablespoons minced garlic
about 20 basil leaves chopped
ground pepper to taste
kosher salt to taste
1. chopped tomatoes in bowl
2. add garlic and mix together
3. add enough olive oil to cover almost to the half way point of the tomatoes
4. add balsamic vinegar by going around the bowl a few times.
5. add basil
6. add salt and pepper and half of the sugar
7. mix together and taste. If too vinegary, add more sugar (I use splenda).
That's about it. I use a lot of garlic and basil. You can use fresh garlic but I am too lazy to chop it. I find the minced is just fine.
I buy bread at the bakery in my grocery store and have them slice it for me. Use a thin loaf like a baguette but french does not work well because it is too light and has too many holes. I like a denser bread.
To prepare the bread I drizzle olive oil on a cookie sheet. Then I made sure it is coating the sheet then put the bread down on it. Next drizzle more olive oil on top of the bread and sprinkle with garlic salt. Put in the oven for 5 minutes then take out and turn toast over for another minute or two. You do not want it too toasted. Just a nice golden color on one side. It should still have a little bit of chewiness to it when you bite into it. This makes the best bruscetta bread.
Or, you can toast one side of the bread, turn it over and place the tomato and a little bit of cheese on top and put it back into the oven for a hot appetizer.
This tomato mixture also tastes GREAT over pasta.