Monday
Frozen Taquitos
Steamed Peas
Strawberry Muffins
Tuesday
*Crunchy Parmesan Chicken Tenders
http://www.foodnetwork.com/recipes/giada-de-laurentiis/crunchy-parmesan-chicken-tenders-recipe/index.html
Onion Roasted Crockpot Potatoes
Wednesday
*Enchilada Casserole
http://allrecipes.com/Recipe/Enchilada-Casserole-III/Detail.aspx
Fruit Cocktail
Thursday
Spaghetti & Meatballs
*Grilled Cheesy Garlic Bread
http://www.foodnetwork.com/recipes/neelys/grilled-cheesy-garlic-bread-recipe/index.html
Cottage Cheese
Friday
*Buffalo Chicken Pizza
http://kidscooking.about.com/od/dinnerrecipes/r/buffchickpizza.htm?p=1
Garden Salad
Saturday
*Grilled Flank Steak with Gorgonzola Cream Sauce
http://www.foodnetwork.com/recipes/neelys/grilled-flank-steak-with-gorgonzola-cream-sauce-recipe/index.html
*Roasted Garlic Mashed Potatoes
http://www.foodnetwork.com/recipes/neelys/roasted-garlic-mashed-potatoes-recipe/index.html
Sunday
Ranch & Cheddar Burgers
Onion Rings
Homemade Heath Crunch Ice Cream
Monday
Grilled Turkey Cutlets
Gourmet Grilled Cheese Toasts
Peaches
Monday, August 25, 2008
Friday, August 22, 2008
It's Back
After a slight glitch - or shall we say operator error - the What's for Dinner blog is back online. We'll start fresh with a new menu on Monday.
In the meantime, I'll share a simple recipe that was a hit with our family. And, thank you to Sheri for sharing her Corn & Cucumber Salsa recipe with us!
Homemade Calzone
This family pleasing meal can be assembled and frozen for up to 48 hours before baking. No need to thaw. Just pop it in the oven.
2 (13-ounce) tubes refrigerated Italian pizza or bread dough
1 egg beaten with 1 tablespoon of water
1 (8-ounce) bag pre-shredded mozzarella and provolone
1 (12-ounce) package pre-cooked frozen cocktail-size Italian meatballs (or regular size, cut in half) *if you prefer, you can substitute the meatballs for ground hamburger or pepperoni
1 (26-ounce) jar marinara sauce
Preheat oven to 400 degrees. Coat a 14-inch round pizza pan with no-stick spray.
Carefully unroll each tube of dough into a rectangle.
Place one dough piece into the pan.
Snip off the points and press extra dough into bare spots to cover the bottom of the pan.
On the work surface, snip the points on the second piece of dough and press to form a circle.
Brush dough in the pan with the egg mixture.
Sprinkle on half of the cheese.
Top with meatballs.
Drizzle on 1 cup of the sauce.
Top with remaining cheese.
Cover with dough circle. Pinch edges to seal.
Brush with the egg mixture.
Pierce top several times with a sharp knife.
Bake 18-20 minutes or until golden and bubbling through the dough slits.
Serve calzone with remaining sauce at the table.
Serves 6.
Corn & Cucumber Salsa
3 pieces corn on the cob, kernels removed
1 large cucumber(s), peeled, cut in half lengthwise, seeded and sliced into 1/2-inch-thick pieces
1/3 cup Italian salad dressing
1/4 cup red onion(s), chopped
2 Tbsp cilantro, fresh, chopped
1/4 tsp red pepper flakes
Combine all ingredients in a bowl.
Serve chilled or at room temperature.
Yields about 1/2 cup per serving.
Flavor Booster: For a zesty change, brush cucumber slices with chili powder and sprinkle with fresh lime juice. Set aside 10 minutes before using in the salsa. Omit the red pepper flakes.
Happy cooking!
In the meantime, I'll share a simple recipe that was a hit with our family. And, thank you to Sheri for sharing her Corn & Cucumber Salsa recipe with us!
Homemade Calzone
This family pleasing meal can be assembled and frozen for up to 48 hours before baking. No need to thaw. Just pop it in the oven.
2 (13-ounce) tubes refrigerated Italian pizza or bread dough
1 egg beaten with 1 tablespoon of water
1 (8-ounce) bag pre-shredded mozzarella and provolone
1 (12-ounce) package pre-cooked frozen cocktail-size Italian meatballs (or regular size, cut in half) *if you prefer, you can substitute the meatballs for ground hamburger or pepperoni
1 (26-ounce) jar marinara sauce
Preheat oven to 400 degrees. Coat a 14-inch round pizza pan with no-stick spray.
Carefully unroll each tube of dough into a rectangle.
Place one dough piece into the pan.
Snip off the points and press extra dough into bare spots to cover the bottom of the pan.
On the work surface, snip the points on the second piece of dough and press to form a circle.
Brush dough in the pan with the egg mixture.
Sprinkle on half of the cheese.
Top with meatballs.
Drizzle on 1 cup of the sauce.
Top with remaining cheese.
Cover with dough circle. Pinch edges to seal.
Brush with the egg mixture.
Pierce top several times with a sharp knife.
Bake 18-20 minutes or until golden and bubbling through the dough slits.
Serve calzone with remaining sauce at the table.
Serves 6.
Corn & Cucumber Salsa
3 pieces corn on the cob, kernels removed
1 large cucumber(s), peeled, cut in half lengthwise, seeded and sliced into 1/2-inch-thick pieces
1/3 cup Italian salad dressing
1/4 cup red onion(s), chopped
2 Tbsp cilantro, fresh, chopped
1/4 tsp red pepper flakes
Combine all ingredients in a bowl.
Serve chilled or at room temperature.
Yields about 1/2 cup per serving.
Flavor Booster: For a zesty change, brush cucumber slices with chili powder and sprinkle with fresh lime juice. Set aside 10 minutes before using in the salsa. Omit the red pepper flakes.
Happy cooking!
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