Sunday, February 20, 2011

Menu Sunday

We're back from a quick trip to Austin - slightly road-weary {200+ miles with a neurotic terrier will plumb-tucker anyone out} and more-than-slightly sad that Home isn't our home {yet}.  But we have take-away cartons bursting with crackling cauliflower, spicy tuna rolls, German potato salad, and Mediterranean orzo, and it's the perfect temperature for a back porch picnic under the twinkle lights. 

Long Story Short: In general, life is good.

And so was the eating this past week.  

Vday dinner

For Valentine's Day, I selected a little something from Giada's Everyday Italian cookbook {grazi, RJB!}.  I know Giada drives loads of folks crazy {and yes, she is a little heavy on the breasticles / Italian enunciation} but her food is usually Delizioso!  This chicken saltimbocca did not disappoint, especially paired with easy roasted asparagus risotto.  And vino.  And chocolate truffles.  Mmmmmmm.

Healthier Taco Zmac

Lean ground turkey, whole wheat pasta, low fat sour cream, fat free cream cheese, and taco seasoning made with clean ingredients make this homemade "hamburger helper" lighter than your normal creamy chili mac-n-cheese.  Changes: I pureed my tomatoes {I'm generally anti-produce-chunk}.  I also poured the entire pot into a casserole dish and baked it with a little bit of crumbled cotija on top at 350 degrees for about 20 minutes to create a nice crust on top.  

Simply Baked Tilapia with Steamed Broccoli

Lo siento - no photos!  I just baked tilapia filets with a little EVOO, kosher salt, cracked pepper, and a dash of Italian herbs at 350 degrees for 15 minutes.  Easy, peasy, Japanesy.  

Strawberry Cream Cheese Cookies

After rave reviews from Rachel, I made these "cake cookies" for my Supper Club {a fun new tradition with 1, 2, 3, 4 fabulous friends!}.  SO YUM.  And easy.  And cream cheesy.  

Sausage Cup Appetizer
Sausage Cups, ready for the oven!
{prepared cups prior to baking}

For the previous four or five years, I've made these suckers for our family's annual Christmas Chili & Tamale Night... which just so happened to have been rescheduled for this weekend!  These little dudes are always a huge hit - one recipe makes a ton, but they're always gone in a snap!  

- 5 packages of Athens mini phyllo cups 
- 1 lb. spicy Italian sausage
- 1 c. ranch dressing
- 2 c. shredded cheese {I usually use sharp cheddar or a Mexican blend}
- 1 large red bell pepper, finely chopped 
- chopped black olives {I hate black olives and never add these so I've forgotten the exact measurement, but throw in 1/2 c. or so if you're inclined}

Crumble and brown sausage in a non-stick skillet until cooked through.  Drain fat.  Mix together with the rest of the ingredients.  Stuff phyllo cups with sausage mixture.  Bake for 20-30 minutes at 350 degrees until cheese is bubbly.  Serve hot.   {You can also prep these before hand and then reinsert the stuffed cups back into their original trays and freeze until you're ready to bake.}

1 comment:

  1. Sausage cups look delish. I'll be making those ASAP for whatever next social event calls for an app from me!


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