Menu 9/9/2013 to

I am back to tutoring starting when school gets out in the afternoon.  What that means is we eat dinner around 2PM in the afternoon.  I actually like this much better than eating later.

Menu 9/9/2013

Monday 9/9  - Spicy Ramen Chicken in the Rice Cooker
Tuesday 9/10 - Mac and Cheese with broccoli
Wednesday 9/11 - Hamburgers and Corn on the Cob
Thursday 9/12  -  Golden Chicken Casserole
Friday 9/13 - Corn Dog in a Pan
Saturday 9/14 - out
Sunday 9/15 - Hot Sausage Wedges

Today's Bottom of the Jar Recipe

I have posted before about using the bottom of jelly/mustard jars for creating flavor profiles. Today, I made a new one.

I had about 1 teaspoon or so of mustard stuck at the bottom of a squeeze bottle of spicy brown mustard. It just wouldn't come out of the container anymore. So, I added 1 tablespoon of Worcestershire sauce, 1 tablespoon of olive oil, 2 tablespoons of balsamic vinegar and 1 teaspoon of maple syrup. Shake well. Covered 4 chicken leg quarters with the mixture and roasted in the oven at 375 for 1 hour and 15 minutes. YUMMY!!

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Bottom of the Jar Cooking

I have posted about using up the bottom of jelly and mustard jars before. Today I used up the bottom of a mayonnaise jar. I made a vinaigrette very similar to my Risingwoods dressing and left out the oil. I poured some into the nearly empty mayonnaise jar, attached the lid and shook to remove all the residue of the mayonnaise from the bottom of the jar.

Voilà!! Perfect dressing for the shredded cabbage to make a slaw for dinner.

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Eat at Joe's

For the past 25 years, I have been thankful and at the same time curious why this place was so accessible, quaint and small. Located at a curve on Route 20 right before you leave the wonderful village of downtown Lee Massachusetts is a diner right out of a Norman Rockwell painting. No, I am not using a descriptive term, I am stating a fact. It was actually used in the Norman Rockwell painting called the "Runaway".

Joe's Diner is like stepping back into the early days of service and value. The food is great home cooked and fresh. There is enough variety to please the most picky of eaters and the prices can't be beat. Yesterday I had an eggplant parmigiana grinder with fries and hubby had a pulled pork grinder with fries. I also couldn't resist the homemade grape nut pudding. The grinders were over loaded with freshly made food and the fries were crispy and delicious. Our bill including the tip came to under $20.00.

Joe's is located off exit 2 of the turnpike, about 1/2 mile west on Route 20. You have to pass three fast food places on route, but PASS THEM BY and have real food, that is healthy, satisfying and freshly made. Enjoy the photos, of celebrities that have visited, on the wall and a trip into history of good food gone by.

We won't miss it!! Oh, don't all come at once, cause we like the fact that it is small and homey and rarely crowded.

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Potatoes and Wasted Food

How often have you gone out for a burger and after the big sandwich you can't finish those fries on the side?? It happens to me all the time. Or, you just don't want to eat that much more.

Don't send the fries back to the kitchen to be tossed out. Take them home in a "doggy bag". "What???" you say. "Leftover cold fried potatoes are disgusting. They get soggy and are just not good tasting." Well, here is my take on that.

I use leftover potatoes from fast food or a restaurant to make many breakfast dishes. My favorite is potatoes and eggs.

Last week I took about 1/2 a serving of fried potatoes home from a restaurant. In the morning, I preheated the broiler and I sautéed a few leeks (you could use onions) and added the potatoes after I chopped them up. When they were hot through and a bit crispy again, I poured 3 scrambled eggs over them and stirred to make sure the eggs got through the entire pan. After the eggs looked dried on the bottom, I transferred the pan to the broiler and cooked until the eggs were puffed and no longer runny.

Remove from the broiler with a good mitt, careful not to burn yourself. Slice in wedges and serve with grated Parmesan cheese. YUMMY!

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Diane's Menu 8/19/2010 - 8/26/2010

Diane's Menu 8/19/2010 - 8/26/2010

Thursday 8/19 - Franks and Beans, Corn Bread
Friday 8/20 - Out
Saturday 8/21 - Garlic Chicken over Farfalle
Sunday 8/22 - Apple Glazed Pork with Sweet Potatoes
Monday 8/23 - Pizza
Tuesday 8/24 - Cheesy Chicken Chili Bake**
Wednesday 8/25 - BBQ Pork Ribs, French Fries, Salad
Thursday 8/26 - Pasta and Broccoli in Spicy Garlic Oil


** Recipes below
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Cheesy Chicken Chile Bake

1 can (10 1/2 ounces) condensed cream of chicken soup
1 jar cheese spread, 8 ounces
1/2 cup milk
2 cups leftover cooked diced chicken
1 small can (4 ounces) chopped green chiles
2 tablespoons finely chopped green onion or 2 teaspoons dried minced
onion
4 cups corn chips

Chicken and cheese and chile bake recipe directions:
In a saucepan over medium-low heat, heat soup and cheese until well
blended. Gradually stir in milk; add chicken, chopped chile, and onion.
Cook and stir until bubbly. Crush half of the corn chips. Place the
crushed corn chips in the bottom of a 1 1/2-quart casserole. Pour in
soup and chicken mixture; top with remaining corn chips. Bake chicken
with chile and cheese at 350° for 20 minutes. Chicken chile cheese
bake serves 4.

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Using up Jam and Jelly

So you finish up a jar of jelly or jam. Well, you finish it as well as you can. There seems to be all sorts of bits and parts stuck to the jar.

One way to use up the last of the jar is to add a mild vinegar and shake to release all the bits. Then add some shallots, garlic and pepper. Shake well, then add in some mild vegetable oil. You can also add chopped fruit or zest of the fruit that was the original flavor of the jar. Shake well and use as a salad dressing or a marinade for fish or chicken.

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Pickle Juice?

Do you like pickles? I love them.

When I open a new jar of pickles it is tough for me to stop eating the whole thing. When I am done with the jar, there is always quite a bit of flavorful brine left. I always have a hard time throwing it out. Well not anymore!! There are so many uses for the brine.

I use it as a base for marinating chicken, beef and pork. I use it as a base for a cole slaw dressing. Use it as the starter for a salad dressing. Mix with yogurt for a great salad or cole slaw dressing. I use it to marinate vegetables to be roasted. And, for those more adventurous souls.....don't forget to try a pickletini. Yup! Use a good quality vodka and the pickle juice. Serve with a dill pickle spear as a garnish. It's YUMMY!

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Diane's Menu Wednesday April 14 -

Diane's Menu 4/14 - 4/22

Another bout of unemployment has hit us. So far it's 9 out of the last 12 months. So, lots of pasta, lots of roasts with leftovers used in recipes and lots of using up what is in the pantry.

4/14 Wednesday - Macaroni and Cheese with Ham and Spinach
4/15 Thursday - Ham and Potato Hash, Carrots
4/16 Friday - Mahi Mahi Skewers with Ham, Pineapple and Ginger-Soy Glaze on Wild Rice
4/17 Saturday - Lamb Ragout with Rigatoni and Ricotta
4/18 Sunday - Roast Turkey, Garlic Smashed Potatoes, Carrots
4/19 Monday - BLT Farfalle
4/20 Tuesday - Turkey Shepard's Pie
4/21 Wednesday - Sweet and Sour Thai Noodle Bowl
4/22 Thursday - Turkey Stromboli, Salad

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Diane's Menu 12/22/2009 - 12/28/2009

Diane's Menu 12/22/2009 - 12/28/2009


Tuesday - Thai Chicken and Asparagus over Brown Rice
Wednesday - Prime Rib, String Beans, Carrots, Salad, Baked Potato
Thursday - Italian Antipasti and Appetizers for Dinner
Friday - Christmas Dinner at my sisters
Saturday - Ham, Home Fries, Broccoli
Sunday - Pasta Arrabiata, Salad
Monday - Bean, Butternut Squash, Wild Rice and Kielbasa Stew

Good Resource for Menu Planning

This is a link to a place that has printed pages for you to make shopping lists and keep track of prices at various stores.