Menu

Mon: Chipotle Chicken Sandwich

Tue: Turkey Sloppy Joes

Wed: Asian Ragu with Rice Sticks

Thur: Turkey Meatballs with Cranberry Sauce

Fri: Tex Mex Turkey Burgers

This is the menu for next week...just to get you excited.

Update

Starting Monday I will be updating once again. Since desert week was cut out I will do a regular menu and desserts. So you will have double the fun for a whole week. Your welcome.

MIA

Computer down. Stop. We will be back when fixed. Stop. Have a nice day. Stop.

Desert Week

Mon: Lemon Jelly Roll With Strawberries and Cream

Tue: Cinnamon Roll Coffee Cake

Wed: Pineapple Meringue Pie

Thur: Meringue Clouds With Tangy Whipped Cream and Strawberries

Friday: Walnut Blondie With Maple Butter Sauce

Shrimp Tacos With Jalapeno Tartar Sauce

Ingredients:
1/2 c. mayonnaise
3 Tbsp. pickled jalapeno peppers
2 Tbsp. red onion, minced
2 Tbsp. fresh cilantro, minced
1 Tbsp. capers, chopped
1 1/2 tsp. lime juice
1 c. green cabbage, shredded
1 c. red cabbage, shredded
3 Tbsp. olive oil
8 corn tortillas
24 shrimp, peeled and deveined
blackened seasoning (I like zatarans)

Directions:
Preheat oven to 400.
In a food processor pulse together mayonnaise, jalapenos, onion, capers, and lime juice.
Wrap tortillas in foil and place in oven for about 10 minutes.
Toss green and red cabbage together in bowl with 1 Tbsp. olive oil. Season with salt and pepper.
Season shrimp with seasoning. In a skillet heat remaining 2 Tbsp. olive oil and cook shrimp until cooked through.
Serve shrimp inside a corn tortilla with cabbage and tartar sauce.

Makes 8 tacos. Total time 25 minutes.

Verdict:
I am pretty sure I have waxed strong on my love of fish tacos. I think I feel about the same about shrimp tacos. They were fast and good. Two things I like in a meal.

Smothered Pork Marsala and Parmesan Roasted Potatoes

For the pork:
1 1/2 lbs. pork tenderloin, trimmed
2 Tbsp. olive oil
2 Tbsp. butter, divided
1/2 c. flour
salt and pepper

For the sauce:
1/2 lb. mushrooms, sliced
2 Tbsp. shallots, minced
1 Tbsp. olive oil
2 tsp. garlic, minced
1 Tbsp. flour
1/2 c. marsala
1 c. half and half
1/4 c. fresh parsley, minced

For the potatoes:
1 1/2 lbs. small red potatoes, cut into 1/2 inch slices
3 Tbsp. olive oil
1/2 c. parmesan cheese, shredded
1/4 c. dry bread crumbs
1/4 c. fresh parsley, minced

For the pork:
Cut tenderloin into 6 equal pieces. Butterfly each piece and place in plastic bag. Using the flat side of a meat mallet, pound each piece to about 1/4 inch thick. Add flour, salt and pepper to bag and shake to coat pork.
Shake off excess.
Heat 1 Tbsp. oil and 1 Tbsp. butter in large saute pan. Cook until pork is lightly browned on both sides. Remove and set aside.

For the sauce:
Add mushrooms to pan. Saute until softened about 5-7 minutes. Add shallots, 1 Tbsp. oil, and garlic to pan. Cook until softened, 2-3 minutes. Stir in 1 Tbsp. flour.
Deglaze with marsala, stirring up browned bits from bottom of the pan. Cook until liquid is reduced by half.
Stir in half and half. Simmer 5 minutes. Return meat to pan with juices from plate and heat through. Serve pork with sauce on top.

For the potatoes:
Preheat oven to 375.
Toss potatoes with oil in bowl. Combine all dry ingredients and toss with potatoes until potatoes are coated.
Arrange potatoes on baking sheet and bake until potatoes are tender, 30-35 minutes.

Makes 6 servings. Total time 45 minutes.

Verdict:
I have to say that the majority of what I cook turns out good. Not to toot my own horn but I don't make a lot of stuff that I think "that was a total failure." I do have to say that this is one of those times that I was so excited about this and it was nasty. I did not like it not even a little bit. I thought it was bland. Blake added salt to his and said that it didn't taste bad. I think the only redeeming quality about this meal was the potatoes. They were good. I will make those again but not the pork.

Update

This last weekend we went to Vegas to finish packing up our stuff. We left on Thursday night so I didn't make Fridays meal. Have no fear...it is on the menu for this week and I will finish posting the other recipes with pictures. I am also going to do a week of deserts. Lots of fun to come.