Weekly Menu - Week of March 11, 2012

We're almost halfway through March. I can't believe it. Today we advance the clocks forward and finally get to enjoy some extended daylight in the evenings. I can't wait! Bring on the natural light for taking pictures, a chance to take Baby Girl outside to play and warmer temps. Can you tell I'm excited?

Sunday - Swedish Meatballs with Egg Noodles and steamed broccoli: Baby Girl went nuts for these meatballs the last time I made them so back on the menu they go.

Monday - Buffalo Chicken Wraps, chips: I love a good Buffalo chicken anything. I'm finally going to try to perfect my wrapping technique. I foresee a few YouTube videos on my future.

Tuesday - Hoagies after exercise class

Wednesday - Ravioli with Bacon and Mushroom Sauce, garlic bread and salad: We have a ton of cheese ravioli in the freezer, some leftover mushrooms and who doesn't love bacon? I'm leaving out the pesto because I don't want to buy it.

Thursday - Fish sandwiches with lettuce, tomato and jalapeno-ranch dressing, fries: I'm hoping to use coupons I got from FoodBuzz for the fish and the fries.

Friday - out to dinner

Recipe Swap - Pasta with Salsa Cruda

Want to see what other Pasta recipes were made during the swap? Here is the link to the Pasta Recipe Swap Part 2 Roundup

I need to come clean about something.

I love pasta. Love it. Love with a capital L.

Why am I telling you this? Well, because I'm the one who picks the themes for the recipe swaps, that's why. And since I absolutely love pasta I decided we needed to revisit it as a theme.

I lucked out and received Farefalle with Salsa Cruda from Allison over at The Imitation Chef. Allison has participated in a few swaps and I was excited to see what this recipe had in store for me. Imagine my delight when I realized it was similar to my all-time favorite pasta dish, Pasta Caprese, with the addition of proscuitto, which I knew would make SP very happy.


Unfortunately tomatoes aren't in season right now so I opted to make this with canned diced tomatoes instead. One great thing about this recipe is that you aren't cooking the sauce, so it would be perfect for the summer months when you don't want to be slaving in a hot kitchen. The ingredients sit together in a bowl, getting more and more flavorful as they marry together. I mixed everything up (sans the mozzarella) before I went to pick up Baby Girl from daycare and when we got home the whole house smelled like tomatoes, basil and garlic. Win!


I may or may not have eaten copious amounts of the proscuitto before cooking it. I prefer it uncooked and would probably skip it when making this again, but it was a nice addition. The pine nuts, though, cannot be skipped. They were a wonderful crunch with the gooey cheese and toothsome pasta. I love fresh mozzarella and it's also necessary here. Baby Girl helped me mix this up and then inhaled two bowls of it, picking around the proscuitto and cheese. Silly girl, that's the best part!

As you'd expect, this is even better the next day. I served it just slightly warm, not bubbling hot, and it was perfect. Thank you for a fantastic recipe that will definitely be gracing my table many times this summer, Allison!

Pasta with Salsa Cruda
The Imitation Chef

1 lb penne or other medium-sized pasta
1 1/2 lb tomatoes cored and coarsely chopped (I used 2 14.5-oz cans diced tomatoes, UNdrained)
2 cloves garlic, minced
1/2 cup basil, slivered
1/2 cup olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon red pepper flakes (I omitted)
1/2 lb fresh mozzarella cheese, cubed
1/4 cup pine nuts
2 oz prosciutto,, thinly sliced and chopped
Salt and pepper

Put a large pot of water on to boil for pasta.

In a large bowl, combine the tomatoes, garlic, basil, oil, balsamic vinegar and red pepper flakes, if using. Stir well and let stand at room temperature for about 15 minutes to blend the flavors. Stir the mozzarella into the tomato mixture and let stand for 10 minutes longer.

Meanwhile, in a small, dry frying pan over medium high heat, toast the pine nuts, stirring often, until fragrant and pale gold, 1-2 minutes. Transfer to a plate and set aside. In the same pan, fry up the prosciutto with a teaspoon of olive oil.

After the pasta has cooked until al dente, drain well and add to the salsa, along with the prosciutto. Toss to combine and slightly soften the cheese. Season to taste with salt and pepper and add pine nuts. Serve the pasta warm.

Chicken with Eggplant in Garlic Sauce

I saw this recipe for Spicy Eggplant on Kate's blog, but I wanted it to be more like a dish we enjoy whenever we get Chinese food with my mom (with chicken) or with my aunt (vegetarian), so I combined elements from the Chicken and Broccoli Stir Fry I made recently.


Eggplant is a vegetable I absolutely love in things like eggplant parmesan, eggplant panini or eggplant rollatini, but am not really a fan of in Asian dishes. I'm assuming the Chinese dishes we've had use Japanese eggplant, which is not what I used here. As a result, we weren't enamored by this dish. The chicken aspect was good but the eggplant was just not enjoyable for us. I modified the recipe below to call for Japanese eggplants but I think they'd work better.


It was still a good stir-fry but I think we'll stick with other vegetables.

Chicken with Eggplant in Garlic Sauce
aToHC Original, with help from Kate's Recipe Box and Alosha's Kitchen

1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
6 cloves garlic, grated or minced divided
1 1/2-inch piece peeled fresh ginger, grated or minced, divided
2 tablespoons soy sauce
2 tablespoons sugar
1/2 tablespoon + 1 1/2 tablespoons cornstarch
1/2 tablespoon + 1/4 teaspoon Kosher salt
2 tablespoons xiaoxing wine (or dry sherry)
1 tablespoon Sriracha sauce (chile sauce)
1 tablespoons dark sesame oil
About 1/2 cup water
2 Japanese eggplants, peeled and cut into 1-inch cubes
1 medium onion, thinly sliced
6 tablespoons vegetable oil, divided
2 tablespoons oyster sauce
Ground black pepper to taste
3 scallions, thinly sliced on an angle (for garnish)

In a plastic food storage bag, toss the chicken with half the garlic and ginger, soy sauce, sugar, 1/2 tablespoon cornstarch, 1/2 tablespoon Kosher salt, xiaoxing wine, Sriracha and sesame oil. Marinate for at least 15 minutes. Mix the remaining 1 1/2 tablespoons cornstarch with 1/2 cup water and set aside.

Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Add the chicken mixture. Stir-fry (stir, stir, stir at this point!) until the chicken is brown and cooked through, 4 to 5 minutes. Remove to a plate. Add 2 more tablespoons of oil, add the eggplant and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.

Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the rest of the garlic and ginger.

Return the chicken and eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Add the oyster sauce, stir, then add in the reserved cornstarch/water mixture and bring to a boil to thicken. Serve over rice, with the chopped scallions and extra chile sauce on the side.

Buttermilk Roast Chicken

Do you know how inexpensive chicken legs are? I had no idea. SP bought a club pack that was almost 4 1/2 pounds for about $4. That's 99 cents per pound, folks. Chicken breasts are at least $2.99/pound on sale, so this is a huge savings. My only problem is I'm not a huge fan of dark meat. I know it's more flavorful and easier to cook since it can handle being overcooked in a way white meat can't, but I'm still not sold. Even so, I figured I'd give dark meat a whirl with this recipe for Buttermilk Roast Chicken.


The key to this recipe is marinating the chicken for at least 24 hours. The flavor really soaked into the meat, although the end result was a tad salty for my tastes. And boy was the meat juicy. Delicious.


Even so, this recipe needed a little oomph. The flavor was there, but SP thought these legs would have been perfect with some time on the grill, both for added flavor and for texture. The skin on the legs was pale and rubbery instead of crispy. I've modified the directions below. If you can't grill, I'd recommend either broiling the legs once they're cooked or cooking them longer to crispy up the skin a bit.

Buttermilk Roast Chicken
Modified from Smitten Kitchen

2 cups buttermilk
5 garlic cloves, peeled and smashed
1 1/2 tablespoons kosher salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts
Drizzle of olive oil
Flaked or coarse sea salt
BBQ sauce, optional

Whisk buttermilk with garlic, salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for 24 and up to 48 hours.

When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil. Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots.

Remove the legs from the oven and preheat a grill. If you don't have a grill, preheat your broiler or simply turn the oven up to 475 degrees. If grilling, remove the legs from the baking pan and grill until the skin is crispy. You can add BBQ sauce if you like, just brush onto each leg. If broiling or leaving in the oven, look for the skin to crisp up. Again, BBQ sauce is optional.

Ravioli Primavera

I'm starting to gear up for spring and summer dishes and nothing says warm weather like primavera, which means "in the style of spring" in Italian. I saw this recipe for Tortellini Primavera on Jenna's blog and immediately put it on the weekly menu. It has everything I love about a pasta dish with minimal effort. But then plans changed and I didn't get around to making it. I still had the ingredients on hand so when I needed a fast dinner for one (SP wasn't that hungry) over the weekend I whipped it up in no time flat.


I subbed the tortellini for cheese ravioli since we have three bags in the freezer (Baby Girl loves her ravioli). This was so simple and delicious I relished every bite.

Ravioli Primavera
Adapted from Annie's Eats, as seen on Jenna's Cooking Journey

2 tablespoons butter
1 cup mushrooms, chopped
1/2 cup chopped onion
1 garlic clove, minced
10 oz. frozen chopped spinach, thawed and drained
8 oz. cream cheese
1 tomato, chopped
1/4 cup milk
1/4 cup parmesan cheese
1 teaspoon Italian seasoning
salt and pepper, to taste
Family-size cheese ravioli, cooked and drained

Heat butter in a skillet. Add mushrooms, onion and garlic and saute. Add all remaining ingredients except ravioli. Heat until all have melted together and are well blended. Cook until the mixture just begins to boil, stirring occasionally. Stir in ravioli.

Weekly Menu - Week of March 4, 2012

Yay for March!! I'm SO excited for Spring. Spring and Fall are my favorite seasons and I can't wait to shed winter coats for t-shirts. I'm also looking forward to being able to grill, for it staying light later in the evening (daylight savings time is next weekend...woohoo!)

This week's menu is a combination of winter and spring/summer dishes and I'm very excited about each and every one of them.

Sunday - Buttermilk Roast Chicken, mashed potatoes, Roasted Brussels Sprouts with Mushrooms and Cream: I can't believe how cheap chicken legs are. I also got a ton of Brussels sprouts from a farm that I needed to use, and this recipe sounds delicious.

Monday - Farfalle with Salsa Cruda: I can't wait for this taste of summer.

Tuesday - Date night! My exercise class is cancelled this week and I can't wait to spend some quality time with SP.

Wednesday - Grilled Chicken and Pineapple Quesadillas: We have a late appointment so these will be perfect to throw together before we leave the house.

Thursday - Orange and Rosemary Pork Tenderloin, mashed potatoes, broccoli: I've been thinking about this pork dish since the last time I made it. Yum!

Friday: Out for dinner: Now that I'm working from home by Friday I just need to get out and be with people. Plus we're out of pizza dough.

Cuban Sandwiches for Krystal's Virtual Baby Shower

When Joelen asked me if I wanted to be part of a virtual baby shower for Krystal over at Mrs. Regueiro's Plate, of course my answer was yes. Krystal and her husband, Eric, are expecting a baby (nicknamed Cookie) in early May. Krystal is a member of the cooking board I frequent and has participated in some of the recipe swaps I organize. When I found out she was pregnant I was thrilled for them. Just from conversations Krystal and I have had online I know she's going to be a great mom. They are Team Green, which means they don't know if it's a boy or a girl, but I think it's a girl. I can't wait to find out!



Instead of the usual baby shower fare, Joelen asked us to pay homage to Krystal's Filipino background and Eric's Cuban background by making either a Filipino or Cuban inspired dish. It didn't have to be authentic, just inspired from either of these cuisines. Since I started a new job recently I didn't have too much time to find something new to make, so I decided to revisit an old favorite - the Cuban sandwich. I've made these Cuban sandwiches before many times, although I still haven't tried roasting my own pork, which I imagine would make these sandwiches incredible. Still, my supermarket's roast pork is amazing and these sandwiches are utterly delicious.


If this was for an in-person baby shower (which usually involves finger food) I'd buy small dinner or slider rolls for the sandwiches, making them more bite-size.

Be sure to stop over to Krystal's blog to wish her well, and check out Joelen's blog for a roundup of all the delicious dishes prepared for the virtual shower.

Cuban Sandwiches
Modified from Cook's Country

4 potato sandwich rolls
4 tablespoons mayonnaise
1 teaspoon yellow mustard
2 cloves garlic (small cloves), grated or minced
1/3 cup dill or hamburger pickle rounds
1/3 cup jarred banana pepper rings
1/4 pound thinly sliced baked ham, preferably Virginia or Black Forest
1/2 pound cold roast pork, sliced thin
8 slices thinly sliced Swiss cheese
3 tablespoons unsalted butter, melted

Split rolls in half. Combine mayo, mustard and garlic in a small bowl (can be done ahead of time, which allows the flavors to marry. Keep refrigerated). Spread rolls with mayonnaise mixture, then layer pickles, peppers, ham, roast pork, and cheese onto bottom half, finishing with cheese on top. Set tops of rolls in place and press down to flatten sandwiches.

Heat large nonstick skillet over medium-low heat for 4 minutes. Meanwhile, heat large pot or Dutch oven over medium-low heat for 4 minutes. Brush tops of sandwiches with melted butter and place in skillet buttered side down. Brush bottoms of rolls with remaining butter and use preheated pot to compress sandwiches for 15 to 20 seconds. Cook (keeping pot on sandwiches but not pressing down) until first side is golden brown, 3 to 5 minutes. Remove pot, flip sandwiches over, replace pot on top of sandwiches, and cook until golden brown, 3 to 4 minutes. Cut in half and serve immediately.