Summer Squash Bake

My mother- and father-in-law found this recipe when going through Grandma Kenney's things.  It wasn't in her handwriting, and neither of them can remember her making it.  They tried it first and brought the recipe with them when they visited (along with some fresh summer squash from their garden!).

It was delicious!  It has an "old school" flavor to it, when people used to cook without recipes and everything turned out perfect every time.

Summer Squash Bake

2 small yellow summer squash, sliced (I used one big one)
1/4 cup chopped onion
1/2 tsp salt, divided
1 egg
1/4 cup  mayonnaise (reduced fat or fat-free is not recommended)
2 tsp sugar
pepper to taste
1/4 cup shredded cheddar cheese
2 Tbsp crushed corn flakes (I used a wee bit more)
1 1/2 tsp butter, melted

In a small saucepan, combine squash, onion, and 1/4 tsp salt.  Cover with water.  Bring to a boil.  Reduce heat; simmer, uncovered, for 2 minutes or until squash is crisp tender.  Drain.

In a bowl beat the egg, mayo, sugar, pepper and remaining salt until well blended.  Stir in cheese and squash mixture.  Transfer to a greased 2 cup baking dish (I used a 6-inch square casserole dish).  Toss the corn flakes and butter together; sprinkle over top.

Bake, uncovered, at 350 for 25-30 minutes or until golden brown and bubbly.

(The recipe said 2 servings, but we got about 4 out of it as a side dish)

Garlic Roast Chicken with Rosemary and Lemon

The boyfriend found this recipe one night (on foodnetwork.com) and we've made it a few times since then. It's always a winner. Tonight was the first time I've made it, and it was still good! There's not an over amount of fussing with it, the garlic just gets crushed and the rosemary stripped off the stem. No minute chopping and mincing involved. Which is always a plus.


Ingredients

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth

Directions

Preheat oven to 450 degrees F.

Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Cheesecake-Stuffed Peaches

My mother-in-law gave me this recipe when we visited NY this summer, but we didn't have a chance to make it until tonight.  And they just happened to be here to try it with us!  They were delicious, and quite easy to prepare.

The recipe originally appeared in the August 2011 issue of Better Homes and Gardens.

Cheesecake-Stuffed Peaches

6 peaches, halved and pitted
1/4 cup butter, melted
3 Tbsp, cinnamon-sugar*
1/2 of an 8 oz package of cream cheese, softened
1/4 cup sugar

1 egg yolk

1 1/2 tsp vanilla

Preheat oven to 350.  Line a 15 x 10 x 1 baking pan with parchment paper; set aside.  Trim a very thin slice from the round side of each peach half so the halves will stand flat on the paking pan.  Dip each peach half in melted butter to coat.  Arrange peach halves, cut sides up, in prepared pan.  Sprinkle cut sides of peaches with cinnamon-sugar; set aside.

In a medium mixing bowl beat cream cheese with a mixer on medium speed until smooth.  Add sugar, egg yolk, and vanilla.  Beat until combined.  Spoon cream cheese mixture into peach centers.

Bake, uncovered, about 30 minutes or until lightly browned and softened.  Serve warm or at room temperature.  Makes 6 servings.  Serve with vanilla ice cream and whipped cream, if desired.

*Note:  Use a purchased cinnamon-sugar mixture or combine 3 Tbsps granulated sugar with 1 tsp ground cinnamon.

Here's what they looked like just out of the oven!

Italian Chicken

I decided it was time to try another recipe from the 100 Recipes Every Woman Should Know cookbook. I loved this one! Even though I cheated and used dried rosemary and parsley. And I realized about a half hour after eating that I'd forgotten to top them with the cheese! The chicken comes out nicely tender and still juicy thanks to the simmering in the wine. Now I'm not sure if I should make this one again, or try one of the other versions (see Kim's Bistro Chicken). Decisions decisions!

2 chicken breasts, pounded to 1/4 inch thickness, seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper, making sure to season both sides

2 ounces pancetta
4 tablespoons flour
2 tablespoon unsalted butter
1/2 cup sliced onion
6 ounces marinated artichokes (drained and cut in half lengthwise)
1/2 teaspoon finely chopped rosemary
1 garlic glove, minced
1 cup dry white wine (such as sauvignon blanc or pinot grigio)
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons freshly grated Parmigiano-Reggiano cheese

1. Coarsely chop pancetta, then cook in a 12-inch skillet over moderate heat, stirring occasionally, until browned. Remove the pancetta from the pan with a slotted spoon and reserve. Leave the rendered fat in the skillet.
2. Evenly coat each breast with 2 tablespoons flour.
3. Add butter to the fat in the skillet, then cook the chicken over moderate heat until lightly golden, 2 minutes per side. Transfer the chicken to a plate.
4. In the skillet, add onion, artichokes, and rosemary and cook, stirring occasionally, until the onion has softened, 2 to 3 minutes. Add garlic and cook 1 minute more. Add white wine and bring to a boil.
5. Add the chicken to the skillet, then cover and simmer until it is cooked through, 10 minutes. Stir in the pancetta and parsley.
6 To serve, spoon the artichoke mixture over the chicken breasts and sprinkle each with 1 tablespoon cheese.

Parmesan Chicken

I found this recipe in the pages of Taste of Home. It was nicely simple to put together and throw in the oven. However another time, since my chicken breasts were of varying sizes, I might try to cut them down to similar dimensions. As it was, I cooked them until the biggest one was done and the smaller ones ended up overdone. I might add some more cheese to the coating too, as we didn't think you could taste the parmesan all that well.

Ingredients

• 1/2 cup butter, melted
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1 cup dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 6 to 8 boneless skinless chicken breast halves

Directions

• In a pie plate or shallow bowl, combine butter, mustard, Worcestershire sauce and salt. In a plastic bag, combine crumbs and cheese. Dip chicken in butter mixture, then shake in crumb mixture, a few pieces at a time.
• Place in an ungreased 13-in. x 9-in. baking pan. Drizzle with any remaining butter mixture. Bake at 350° for 40-45 minutes or until a meat thermometer reads 170°. Yield: 6-8 servings.

Green Bean and Potato Salad with Dijon Vinaigrette

When I made this, I thought it was good....but it was missing something.  I had skipped the tarragon because I've never used it before and I didn't have any.  The next day I thought, "What about some dill?"  I added that to the leftovers and it became delicious!

Next time, I might bake the potatoes in olive oil and rosemary, rather than boil them like a traditional potato salad.  I think it might add some carmelized taste to it, which would just increase the yumminess.

This recipe comes from the August 2011 issue of Cuisine at Home.

Green Bean and Potato Salad with Dijon Vinaigrette

Vinaigrette

1/2 cup olive oil
1/3 cup dry white wine
1/4 cup white wine vinegar
3 Tbsp Dijon mustard
2 Tbsp minced shallots (I used onion)
2 tsp minced garlic
salt and pepper to taste

Salad

3 lbs red or yellow new potatoes, cut into 1 inch wedges
1 lb fresh green beans, trimmed, halved crosswise*
6 strips of bacon, diced
1/2 cup chopped scallions
2 Tbsp minced fresh tarragon

Whisk all ingredients for vinaigrette in a small bowl and set aside.

Cover potatoes with salted water and bring to a boil.  Cook until tender, about 5 minutes.   Remove potatoes with a slotted spoon and arrange in a single layer on a baking sheet.  Pour 3/4 cup of vinaigrette over warm potatoes.  Let cool 20-30 minutes.

Boil beans in same water until tender, 3-4 minutes.  Drain.  Transfer beans to a large bowl and toss with 1/4 cup of the vinaigrette.  Set aside to cook 20-30 minutes.

Cook bacon in a skillet over medium heat until crisp.  Transfer to a paper towel lined plate.

Gently stir potatoes, scallions, tarragon and remaining 1/4 cup vinaigrette into beans.  Season salad with salt and pepper and top with bacon.

*  "Halving them crosswise" would add a ridiculous amount of time to this recipe!  I just snapped them in half when I was trimming them.

Turkey Penne with Lemon Cream Sauce

This was an easy recipe to prepare with lots and lots of flavor!  Sauteeing the vegetables leaves them crisp-tender, which really adds to this dish.  I used chicken instead of turkey and it came out just fine.

This recipe is from the August/September issue of Simple and Delicious.

Turkey Penne with Lemon Cream Sauce

2 cups uncooked penne pasta

1/2 lb turkey breast cutlets, cut into 3/4 inch pieces

3 Tbsp butter, divided

2 cups fresh broccoli florets

2 small carrots, thinly sliced

2 garlic cloves, minced

2 Tbsp flour

1 1/2 tsp chicken bouillon granules

1/2 tsp thyme

1/4 tsp pepper

1/8 tsp salt

2 1/2 cups half and half

1/4 cup lemon juice

2 plum tomatoes, seeded and chopped (I used halved grape tomatoes instead)

Cook pasta according to the package directions.  Meanwhile, in a large skillet (next time I would use my Dutch oven), saute turkey in 1 Tbsp butter until no longer pink.  Remove and keep warm.

Saute broccoli and carrots in the same skillet until crisp-tender.  Add garlic.  Cook 1 minute longer.  Strin in the flour, bouillon granules, thyme, pepper and salt until well blended.  Combine half and half and lemon juice.  Gradually stir into broccoli mixture.  Bring to a boil.  Cook and stir for 2-3 minutes or until thickened.

Drain pasta.  Add to the skillet.  Stir in turkey and tomatoes and heat through.

Stuffed Ham Rolls

I found this recipe in a Taste of Home annual cookbook. Ham, swiss cheese, and stuffing - how bad can that be? Mine didn't come out as pretty as the picture, but they were very tasty! And although I underestimated how long they would take to put together, they weren't very hard or complicated to make. I could only fit 4 rolls at a time in my pan, comfortably, so another time I would split the butter between the batches. Definitely one I'd make again (and I'll get a picture the next time).

Ingredients

• 2 cups seasoned stuffing cubes
• 1/2 cup boiling water
• 2 teaspoons plus 2 tablespoons butter
• 8 fully cooked ham slices (1/8 inch thick)
• 8 slices Swiss cheese
• 1 egg, lightly beaten
• 1 tablespoon water
• 1/2 cup dry bread crumbs

Directions

• In a large bowl, combine the stuffing, boiling water and 2 teaspoons butter. Cover and let stand for 5 minutes. Fluff with a fork. Top each ham slice with a cheese slice. Place 1/4 cup stuffing off-center over cheese. Roll up and secure with a toothpick.
• In a shallow bowl, combine egg and water. In another shallow bowl, add bread crumbs. Dip ham rolls in egg mixture, then roll in crumbs.
• In a large skillet, saute ham rolls in remaining butter for 4-5 minutes or until golden brown, turning once. Discard toothpicks. Yield: 4 servings.

Shrimp and Corn Chowder

Yes, ANOTHER corn chowder recipe!

This one has white wine and shrimp in it.  And it was FABULOUS.  It comes from the September 2011 issue of Woman's Day. 

We ate it with a simple salad and cheddar-garlic biscuits Chris made -- the recipe for that is on the Bisquick box.  They were possibly THE BEST biscuits I've ever had.  Ever.

Shrimp and Corn Chowder

4 oz sliced bacon
2 Tbsp olive oil
1 onion, chopped
1/2 tsp salt
1/4 tsp fresh ground pepper
1/2 lb potatoes, peeled and diced
1 cup dry white wine
2 stalks celery, thinly sliced
1 cup corn kernels (cut fresh from 3 small ears or frozen and thawed)
3/4 lb medium peeled and deveined shrimp (I buy cooked shrimp and add them at the very end just to take the chill off -- you don't want them to overcook)
1/2 cup heavy cream
1/4 cup fresh flat- leaf parsley, chopped (I skipped this)
crusty bread for serving

Cook the bacon in a large saucepan over medium heat until crisp, 5-6 minutes.  (I use kitchen shears to cut it raw so you don't have to deal with cutting up hot, greasy bacon)  Transfer to paper towel lined plate.  Break into pieces.

Wipe out the saucepan and heat the oil over medium heat.  Add the onion, salt, pepper and cook, strring ocassionally, for 5 minutes.  (I added the celery at this point because I wanted to make sure it wasn't crunchy).

Add the potatoes, wine and 2 1/2 cups water and bring to a boil.  Reduce heat and simmer until the potatoes are just tender, 12-15 minutes.  Stir in the celery, corn, shrimp and cream.  Simmer until the shrimp are no opaque throughout, 3-4 minutes.  Top with back and parsley.  Serve with bread, if desired.

Special Sauce

I'm not kidding, this is what this yummy sauce is called!

It was fantastic on a cheeseburger tonight.  I whipped it up with what I have in the kitchen, and I did not have adobo sauce or celery salt.  It was delicious without it.  [Now I make it with celery seeds, which adds a wonderful flavor without salt]

It comes from the June 2011 issue of Bon Appetit.

Special Sauce

1/2 cup mayo
2 Tbsp ketchup
1 Tbsp finely grated onion (unless you love onions, I'd half this next time OR use a Vidalia onion instead*)
1 Tbsp sweet or dill pickle relish
2 tsp adobo sauce from canned chipotle chilies in adobo [I skipped this]
1/8 tsp celery salt [I use celery seeds instead]
1/8 tsp kosher salt

Combine ingredients in a medium bowl and serve with burgers.

* It occurred to me last night that this sauce would be FANTASTIC if you finely chopped the onions instead of grating them and carmelized them first.  YUM!  [That's the only way I make it now!!]

Mini Meatloaves

I will be up front.  I don't like meatloaf.  I have no idea why I even tried these little guys, but they are DELICIOUS!  I've been making them for years.

You can mix and match the add-ins to create what you and your family would like the most.  I've only made them the Fiesta way, but this week I am trying the Italian version.  The secret is Stove Top -- the seasonings are already blended for you!

Since you make them in a muffin tin, they are a fun dinner for kids too!

This recipe comes from the Fall 2005 issue of Kraft Food & Family magazine.

Mini Meatloaves

1 lb extra lean ground beef
1 package Stove Top stuffing mix
1 cup water

Choose one of the following sets of ingredients:

Italian
1 tsp Italian seasoning
3/4 cup spaghetti sauce
3/4 cup shredded mozzarella

Fiesta
2 tsp chili powder
3/4 cup salsa
3/4 cup shredded Mexican style cheese

Mediterranean
1 tsp dried oregano
3/4 cup chopped roasted red peppers
3/4 cup crumbled feta

BBQ
1 tsp garlic poder
3/4 cup BBQ sauce
3/4 cup shredded cheddar

Preheat oven to 375.  Mix meat, stuffing mix, water, and your seasoning choice until well blended.  Press into 12 muffin cups sprayed with cooking spray.  Make an indentation in the center of each with a spoon.

Spoon your sauce choice into the center of each meatloaf.

Bake 30 minutes or until meatloaves are cooked through.  Top with cheese.  Continue baking for 5 minutes or until cheese is melted.

Spicy Tomato Vodka Sauce

Nothing beats my mom's recipe for homemade sauce.  But sometimes you want something that doesn't have to simmer all day!

This recipe is a wonderful vodka sauce.  Quick and easy.  It comes from the February 2011 issue of Cuisine at Home.

Spicy Tomato Vodka Sauce

2 Tbsp olive oil
1 cup diced onion
1/2 cup chopped pepperoni
1 Tbsp minced garlic
1 tsp dried basil
1 1/2 tsp red pepper flakes (I don't like hot stuff, so I just used a sprikle)
1/4 cup tomato paste
1 28 oz can crushed tomatoes
1 28 oz can whole tomatoes in juice (original recipe called for 2 cans of whole tomatoes and no crushed tomatoes, but I like the combination of the two better)
1/2 cup vodka
1 fresh bay leaf (I used dried)
1/2 tsp salt
1 Tbsp balsamic vinegar
1/3 cup heavy cream
1/4 cup Parmesan

Heat oil in large sauce pan over medium-high heat.  Add onion and pepperoni to oil and saute until onions are soft, about 4 minutes.  Stir in garlic, pepper flakes, and basil.  Cook until fragrant, about 1 minute  Stir in tomato paste to coat mixture and saute 1 minute.

Stir in tomatoes, vodka, bay leaf, and salt.  Crush tomatoes into chunks with a spoon.  Bring sauce to a boil, reduce heat to medium-low, and simmer until reduced by a third, about 30 minutes.  Discard bay leaf.  Stir in vinegar, cream and Parmesan.  Serve with your favorite pasta!

Mushroom Fusilli with Garlic Breadcrumbs

The final meal in your weeknight meal planner. The first couple of recipes I used regular breadcrumbs, as I didn't make my own. For tonight's I used Panko crumbs, and I think they came much closer to the fresh. I would advise prepping all the cutting and dicing ahead of starting the rest of the dinner. And I had a regular package of mushrooms - why I didn't get them sliced is beyond me! Another tasty and successful dinner!

Ingredients:
1 box (16 oz) fusilli pasta
1/2 container ricotta cheese (finish it up!)
2 tbsp EVOO
1 cup (2 oz) fresh breadcrumbs (finish it up!)
3 cloves garlic, finely chopped
1/3 cup chopped flat-leaf parsley (finish it up!)
salt and pepper
1 pkg (10 oz) mushrooms, sliced
1 red bell pepper, cut into 1/2 inch squares
1 cup heavy cream (finish it up!)

Directions:
1. in a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot and stir in the ricotta, adding the reserved cooking water to thin the consistency as desired.
2. Meanwhile, in a large skillet, heat 1 tbsp EVOO over medium-high head; add the breadcrumbs and cook, stirring often, until golden-brown, about 3 minutes. Stir in the garlic and cook for 30 seconds more. Remove from the heat and stir in half of the parsley; season with salt and pepper. Transfer to a bowl and wipe out the skillet.
3. In the same skillet, heat the remaining 1 tbsp EVOO over medium-high heat. Add the mushrooms and cook undisturbed for the first few minutes, until they have released all their liquid and are golden, about 5 minutes. Stir in the bell pepper and cook for 2 minutes, then stir in the cream. Reduce the heat to a simmer and cook until the liquid is reduced by half, about 3 minutes.
4. Toss the pasta mixture with the mushroom cream sauce; stir in the remaining parsley. Sprinkle with the breadcrumbs before serving.

Sausage Rolls with Spinach Salad

Day 4 of your weeknight meal planner was another success. Of course, who doesn't like puff pastry?! I would note though that you don't need to preheat your oven until you put the pastry wrapped sausage in the fridge to chill for 15 minutes. And although the recipe doesn't note it, try to work quickly with the puff pastry once it's out of the fridge so it doesn't lose the chilled quality. Also, for this salad and the previous one Tuesday night, I used a tupperware bowl with a lid and shook my salad to evenly coat the spinach or the lettuce.

Ingredients:
3/4 lb italian sausage links, casings removed
1/2 cup fresh breadcrumbs (use the rest Friday)
1 red bell pepper, 1/2 finely chopped and 1/2 cut into very thin strips
1 sheet (half of a 17.3 oz pkg) frozen puff pastry, thawed but chilled (finish it up!)
1 egg, beaten
1 tbsp EVOO
1 tbsp grainy mustard
1/2 lemon, juiced (finish it up!)
salt and pepper
6 cups (half of an 11 oz pkg) baby spinach (finish it up!)

Directions:
1. Preheat the oven to 400. Line a rimmed baking sheet with parchment. Crumble the sausage into a bowl. Stir in the breadcrumbs and chopped bell pepper. Divide the mixture in half and form each into an 11-inch log; refrigerate.
2. Line a work surface with a 16-inch length of parchment. Set the sheet of cold puff pastry on top and roll out into an 11-inch square. Cut the pastry in half. Lay a sausage log down the center of each strip. Brush the long sides with some of the egg. Wrap the sausage in the pastry; press the seam to seal, but do not seal the short ends. Transfer to the baking sheet seam side down.
3. Brush the tops with the remaining egg and refrigerate for 15 minutes. Bake until puffed and golden, 25-30 minutes. Let rest for 10 minutes; quarter each roll crosswise for a total of 8 pieces.
4. Meanwhile, in a bowl, whisk together the EVOO, mustard, and lemon juice; season with salt and pepper. Stir in the bell pepper strips and spinach; toss well.

Chicken Stir Fry

This is not your typical stir fry.  It is Asian, for sure, but I think of stir fry as having more vegetables in it, served over rice.  This is served with angel hair in a yummy sauce.

Regardless, this recipe is quick, easy and delicious!

Our preferred grocery store stopped carrying this flavor of Kraft dressing.  We've tried others, and none of them are quite right.  I finally did a search on Kraft's website to find out who sold it near me.  Happily, I found it again!

This recipe was on the cover of the Fall 2007 issue of Kraft Food & Family magazine.

Chicken Stir Fry

8 oz angel hair pasta
2 cups broccoli florets
1 lb boneless chicken breasts, cut into thin strips
1/2 cup Kraft Asian Toasted Sesame Dressing
2 Tbsp soy sauce
1/4 tsp ground ginger
1/4 tsp garlic powder
1/4 tsp crushed red pepper (I always skip this)
1/3 cup dry roasted peanuts, chopped (I never chop them)

Cook pasta as directed, adding broccoli to boiling water for the last 3 minutes of the cooking time.

Spray a large nonstick pan with cooking spray.  (I prefer olive oil with a little minced garlic, salt and fresh ground pepper)  Heat on medium-high.  Add chicken and cook 6-8 minutes or until cooked through. 

Stir in dressing, soy sauce, ginger, garlic and crushed red pepper (I mix it in the measuring cup first).  Cook 1 minute, stirring ocassionally.

Drain pasta and return to pan.  Add chicken mixture and stir lightly.  Sprinkle each serving with peanuts.  (I just add the peanuts into the mixture before I combine it)

Chicken with Apples, Raisins, and Olives

Not our favorite of this week's (the third in your weeknight meal planner) dishes. The boyfriend doesn't like olives, but I put them in anyway, hoping they would blend in enough. They did not. It wasn't bad, just not our cup of tea. Although I think I liked it more than he did. And since the store was out of the garlic and olive oil couscous, we substituted herbed chicken couscous. I don't think that made any appreciable difference in the recipe. Since this recipe didn't rely on partial packages of items the way the other dishes do, this would be a good night to use up leftovers of the previous nights, or swap it out for something else entirely different.

Ingredients:
2 tbsp butter
1 tbsp EVOO
1 1/2 lbs skinless, boneless chicken thighs
salt and pepper
1 large apple (8 oz) such as gala or cortland, cut into 1/3-inch cubes
1/3 cup raisins
1/2 tsp ground cinnamon
1/3 cup (2 oz) large green olives, pitted and coarsely chopped
1 box (5.8 oz) garlic and olive oil couscous
1/2 lemon, cut into wedges (use the rest Thursday)

Directions:
1. In a large skillet, melt the butter in the EVOO over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once until golden-brown and just firm to the touch, 8 minutes. Transfer to a plate and cover with foil.
2. Add the apple, raisins and cinnamon to the skillet with 1/3 cup water and scrape up the browned bits, season with salt and pepper. Cover and cook over medium heat until the apple is tender, about 5 minutes. Cut the chicken into chunks and stir into the mixture with any chicken juices. Stir in the olives and remove from the heat.
3. Meanwhile, prepare the couscous according to package directions. Spoon onto plates, top with the chicken mixture and serve with the lemon.

Spinach and Ricotta Quiche

Part two of your weeknight meal planner. The salad was a little lackluster with just lettuce and some dressing. We might add some other vegetables to it next time. But the quiche came out nicely and the puff pastry crust was quite the time saver.

Ingredients:
1 sheet (half of a 17.3 oz pkg) frozen puff pastry, thawed (use the rest Thursday)
1/4 cup EVOO
6 cups (half of an 11 oz pkg) baby spinach (use the rest Thursday)
Salt and pepper
1/4 lb italian sausage links, casings removed
4 eggs
1/2 container ricotta cheese (use the rest Friday)
1/2 cup heavy cream (use the rest Friday)
1 1/2 tsp grainy mustard
1 small head green-leaf lettuce, torn into bite-size pieces

Directions:
1. Preheat the oven to 400. Press the puff pastry into a 9-inch glass pie plate; trim the excess. Prick the bottom all over with a fork, line with parchment paper and fill with dried beans (or pie weights). Bake until golden, about 20 minutes. Remove the parchment and beans; transfer the pan to a rack to cool. Leave the oven on, but lower the temperature to 350.
2. Meanwhile, in a large skillet, heat 1 tbsp EVOO over medium-high heat. Add the spinach and cook, tossing, until wilted, about 1 minute. Season lightly with salt, then drain in a colander. Add 1 tbsp EVOO and the sausage to the skillet; cook over medium-high heat, breaking the meat up with a spoon, until golden-brown and cooked through, 3-4 minutes.
3. Spread the sausage and spinach in the pie shell. In a large bowl, whisk together the eggs, ricotta, and cream; pour into the shell. Bake until the eggs are set and the crust is golden, about 35 minutes.
4. Meanwhile, in a salad bowl, whisk together the remaining 2 tbsp EVOO and the mustard; season with salt and pepper. Add the lettuce and toss. Serve with the quiche.

"Your Weeknight Meal Planner" shopping list

This is the shopping list that was included with the meal planner, pull out section, from the September 2011 issue of Every Day with Rachael Ray. I don't know about you, but I pretty much always have cinnamon in the house (great in oatmeal!), so I didn't need to buy any of that. However, Tuesday's recipe is a quiche and requires baking the puff pastry with pie weights or dry beans. I had neither and had to make an extra trip to the store to grab some beans (along with more garlic and extra virgin olive oil as we've been using both of them lately and I wanted to be sure to have enough). Feel free to pick and choose, although I liked the idea of finishing off containers of things and not having a 1/2 cup of ricotta cheese left in the fridge, etc. I'll link all the recipes here, as well as a link on each recipe back to here. Happy eating!

Monday: Crispy Fish with Creamed Corn
Tuesday: Spinach and Ricotta Quiche
Wednesday: Chicken with Apples, Raisins, and Olives
Thursday: Sausage Rolls with Spinach Salad
Friday: Mushroom Fusilli with Garlic Breadcrumbs

Produce:
1 large apple (8 oz) such as gala or cortland
1 lemon
8 ears corn
2 red bell peppers
2 beefsteak tomatoes
1 small head green-leaf lettuce
1 pkg (11 oz) baby spinach
1 small head garlic
1 pkg (10 oz) mushrooms
1 bunch flat-leaf parsley
Dairy:
1 pt heavy cream
1 stick (4 oz) unsalted butter
1 container (15oz) ricotta cheese
1/2 dozen eggs
Fish:
4 tilapia fillets (5-6 oz each)
Meat:
1 lb italian sausage links
1 1/2 lbs skinless, boneless chicken thighs
Bakery:
1 small loaf crusty bread (6 oz)
Grocery:
1 jar (7.3 oz) grainy mustard
1 box (16 oz) fusilli pasta
1 box (5.8 oz) garlic and olive oil couscous
1 jar (2.37 oz) ground cinnamon
1 bag (12 oz) raisins
1 pkg (17.3 oz) frozen puff pasty
2 oz green olives (from the olive bar)
Total price $72.58 (EVOO, salt and pepper are freebies)
Pie weights or dry beans

Crispy Fish with Creamed Corn

This is the first in a week's worth of recipes from Every Day with Rachael Ray, September 2011, the "Your Weeknight Meal Planner" pull-out section. I used the dijon mustard we had at home and one of the containers of breadcrumbs we have instead of making my own. And I forgot to garnish with the parsley. But overall, it came out quite close to the picture.
Shopping List and overview

Ingredients:
4 tilapia filets (5-6 oz each)
salt and pepper
6 tbsp grainy mustard
1 cup (2 oz) fresh breadcrumbs (use more on Thursday)
4 cups fresh corn kernels (from 8 ears)
4 tbsp unsalted butter
1/2 cup heavy cream (use more on Tuesday)
1/4 cup EVOO (aka Extra Virgin Olive Oil)
2 tbsp chopped flat-leaf parsley(use the rest Friday)
2 beefsteak tomatoes, cut into wedges

1. Season the fish with salt and pepper and place on a large plate; spread 1 1/2 tbsp mustard evenly on top of each piece. Sprinkle the breadcrumbs over the mustard, pressing to adhere. Refrigerate while you make the creamed corn.
2. Using a food processor, puree 3 cups corn kernels. Transfer to a small saucepan and stir in the remaining 1 cup kernels. Add the butter and cook over medium heat until hot, about 5 minutes. Stir in the cream and cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm.
3. In a nonstick skillet, heat 2 tbsp EVOO over medium-high heat. Add 2 pieces of fish crumb side down, reduce heat to medium and cook, turning once until golden and crisp, about 8 minutes. Repeat with the remaining 2 tbsp EVOO and fish.
4. Serve the fish on a bed of the creamed corn. Sprinkle with the parsley and serve with the tomato wedges. Season with pepper.

Pockets of Lemon Cake

This cake is a perfect summer dessert!  I've been making it for years, but recently rediscovered it to make for our housewarming party.  Everyone loved it so much, there wasn't time to get a photo!

I cut this recipe out of a Pillsbury ad.

Pockets of Lemon Cake

Cake

1 package white cake mix
1 1/4 water
1/3 cup oil
4 egg whites (to keep the cake white)
1 can lemon pie filling (I always make instant lemon pudding* instead)

Topping

1 can lemon frosting
1 container Cool Whip, thawed

Heat oven to 350.  Prepare 13x9 cake pan (grease and flour or spray with cooking spray).  Prepare cake mix as directed using the above measurements of water, oil, and egg whites.  Spread batter into prepared pan.  Drop the pie filling or pudding by heaping teasponfuls evenly onto batter (I usually end up with four rows of three).  Bake 30-40 minutes or until edges pull away from pan and top is golden brown.  Allow cake to cool in pan for 45 minutes or until completely cooled.

Mix lemon frosting and Cool Whip, blend well.  Spread over cooled cake.  Serve cake chilled.

* We drink 1% milk, which doesn't make good pudding --  it comes out too thin.  The box calls for 2 cups of milk, so I always use 1 1/2 cups instead, to make it thicker, instead of buying a small container of whole milk just to make the pudding.

Scalloped Corn

This recipe is from my mother's copy of Better Homes and Gardens. I'm sure they still publish it, but I've adjusted the milk measurement, since the original said to use either whole kernel or cream style corn and I use a combination. I think that gives the best result, enough whole kernels and enough creaminess.

1 regular can whole kernel corn
1 regular can cream style corn
10 oz milk
2 cups saltine cracker crumbs, plus more for top (about 1 sleeve)
dried minced onion to taste
4 Tbs butter

Combine corns, milk, cracker crumbs, and onion. Pour into greased 2 qt casserole, sprinkle additional cracker crumbs, dot with butter. Bake at 350 for 30 minutes. 12 servings (officially -- it never seems to go that far around here!)

Classic Bran Muffins

I've made these a number of times (found on allrecipes) and they're always tasty, as long as you like bran muffins. Even if you don't, you might like these. And the guilt level is pretty low with these. I use Bob's Red Mill wheat bran.

Ingredients

* 1 1/2 cups wheat bran
* 1 cup buttermilk
* 1/3 cup vegetable oil
* 1 egg
* 2/3 cup brown sugar
* 1/2 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup raisins

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
2. Mix together wheat bran and buttermilk; let stand for 10 minutes.
3. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!