FYI

Hi Everyone,
Just wanted to bring to your attention that next week the meals will be on Wednesday andThursday instead of the usual M-T-W. With the Labor day holiday, I needed to switch it up a bit as I will be out of town for the holiday weekend. Also, I will be unable to cook on Friday. I had originally posted the menu for the week to include Friday, but I have a prior obligation. I'm actually going to the Scrapbook fair. My second favorite thing right behind cooking is scrapbooking. The following week will be back to the normal days.

Menu for the Week of September 7th and 8th

Wednesday, September 7

Shredded Barbacoa Sweet Pork Salad

Avocado Ranch Dressing

This salad is deep, layered, satisfying, and incredibly flavorful. In a flour tortilla bowl, I start with a flavorful cilantro lime rice as the the first layer, add soft black beans in a light tomato sauce, top the beans with cheese, and finally pour on handfuls of tender, sweet, Barbacoa pork. I top the entire creation with crispy lettuce and a creamy avocado ranch dressing. Several people have told me that this is even better than Cafe Rio's. Maybe it's just because the price is right and you get a lot more.

Menu for the Week of August 29 to August 31

Monday, August 29

BLT Salad

I absolutely love the idea of changing a favorite sandwich into a favorite salad. This salad contains all of the traditional BLT "sandwich" ingredients. You'll find plenty of bacon, lettuce, and tomato in every bite. And you can bet that I didn't forget the bread, except you'll find it in JUMBO crouton form. Finish it all off with a wonderful, creamy basil dressing.

Tuesday, August 30

Honey-Lime Chicken Fajitas

Grilled Guacamole

Spicy Lime Corn Dressing

Fajitas are always sizzling, satisfying, and pretty-dang-fun-to-eat. These fajitas are no exception. The powerful marinade of lime juice and honey gives the chicken tons of flavor. I'll do everything but grill the chicken. Then, the fun begins! Start with soft flour tortillas, add some spicy lime corn dressing, perfectly grilled chicken, monterrey jack cheese, and top it off with a delicious grilled guacamole.

Wednesday, August 31

Buffalo Chicken "French Dip" Sandwiches

Cool Cucumber Salad

It's always fun to get my "creative juices" flowing, and this creation was simply a blast to design. I started by deconstructing classic Buffalo wings and the traditional "French Dip." The sandwich starts with a delightful chicken salad topped with bright, crisp shredded lettuce, placed on a soft, tender bun. Next, I bring in the "French Dip" element and provide a Hot Wing Dipping Sauce. So, the "hot" is all in the dip. As a side, you'll find a cool, crisp cucumber salad to balance out all the spice. An outstanding combination, this sandwich is just so much fun to eat.

I know that hot wing sauce isn't everyone's cup of tea, so I also provide a substitute in an extremely flavorful, homemade, balsamic-based barbecue sauce.

Menu for the Week of August 22 to August 24

Monday, August 22

That Good Salad

Homemade Rolls

My nephew penned the name for this salad. He always asks me to make it, and it is just because it is really, really good. The goodness begins on a bed of baby spinach and continues with fresh mushrooms, thinly sliced red onions, swiss cheese, crunchy bacon, and honey roasted peanuts. The goodness is finished off with a light, sweet poppy seed vinaigrette. My light and fluffy homemade rolls compliment this salad beautifully

Tuesday, August 23

Pimiento Cheese and Bacon Burger

Baked Beans

This gourmet burger is not only a feast for your taste buds, but for your eyes as well. You will not be eating a fast food burger, but a work of art. The thick, juicy burger is topped with crispy bacon, crunchy lettuce, and a rich, creamy, flavorful pimiento cheese sauce. Add a good-sized dollop of the cheese sauce as soon as the burgers come off the grill and let the cheesy goodness melt into the perfect burger. My down-home baked beans just add to the perfection.

Wednesday, August 24

Cobb/Club Sandwich

Grape Salad

This creative sandwich is a combination of a club sandwich and a cobb salad and has quickly become a favorite among all ages. I start with a bollio roll and add a shmear of a super yummy (yet perfectly subtle) bleu cheese-infused mayo as the sauce. I top it with chicken, tomato, hard-boiled egg, avocado, bacon, and lettuce. Take one bite and you will be completely hooked. I pair this sandwich with a bright, sweet, tangy grape salad. The combination of flavors in this meal is sure to make for a table full of extremely happy eaters.

Menu for the week of August 15 to August 17

Monday, August 15
Chicken Caesar Salad with Creamy Caesar Dressing
Hard Roll

I start with crisp Romaine lettuce as a base to turn this classic salad into a light, tangy, perfect Summer meal. I top the beautiful green lettuce with chicken, parmesan cheese, and a creamy homemade dressing. Finally, to add the perfect crunch, I top it all off with my flavorful homemade croutons. That is, if I can keep my husband from "sneaking" to many of them. Enjoy!

Tuesday, August 16

Meatball Subs

Potato Salad

These sandwiches are stuffed with immense, juicy, flavorful meatballs and savory mozzarella cheese. I like to serve these sandwiches warm so the cheese melts and envelops each meatball. Then, I douse the meat and cheese in my fresh and fabulous, homemade marinara sauce. The flavors fuse beautifully to provide the perfect combination of flavors in every bite. Served with a side of my homemade potato salad, this is the perfect Summer meal!

Wednesday, August 17
Southwestern Salad

Grilled Quesadillas

This salad is so packed with a variety of toppings that no two bites will be the same. Set in a bed of crisp green lettuce, your palette has a choice from the following as toppings: BBQ chicken breast, pepper jack cheese, corn, shredded carrots, sliced olives, green onions, tomatoes, avocado, corn chips, and cilantro. You have the choice of regular ranch dressing or the flavorful chipotle ranch. Use your scrumptious pepper jack quesadillas to scoop up every last bite. I have everything ready to go, all you do is add the grill marks to the quesadillas.

FYI

Just bringing to your attention that this week I will be doing Tues-Wed-Thurs instead of the usual Mon-Tues-Wed. I have a conflict on Monday. Thanks to you all.

Menu for the week of August 9 to August 11

Tuesday, August 9
BBQ Country Style Pork Rib
Baked Beans
This will be for the grill. The meat will already be cooked. All you will need to do is put the ribs on the grill with the BBQ sauce to finish it off. These ribs are the boneless country style ribs not the rack style ribs.

Wednesday, August 10
Chicken Cordon Bleu Salad
Honey Mustard Dressing
Rolls
I am going to deconstruct Chicken Cordon Bleu and make it into a salad. It will have everything that came with my Chicken Cordon Bleu but in an outstanding salad.

Thursday, August 11
Turkey and Cranberry Wrap
Potato Salad
Turkey and cranberries is just one combination that makes this flavorful, satisfying wrap work. I start with turkey tenderloin, my wonderful cranberry relish, (yes, the one that comes with the glazed chicken.) Add some salad greens, apple for crunch, and finish it off with cheeses.

Next week's menu

Hi Everyone, I am having some computer difficulty. I will have next week's menu posted by tomorrow (Wednesday) evening. Thanks to all of you.