Monday, February 24, 2014

My Pinterest Menu: Week of February 24th

Last week, I was playing catch-up a little bit.  We had two special dinner night outs, so I still have a couple recipes to try out this week.  Some winners from last week's menu are the Buffalo Chicken Enchiladas and the Shrimp Etoufee.  I have not made the Fried Chicken and Waffle sandwiches yet, but I am thinking they will be perfect on a warm Saturday afternoon...which it looks as if we may be having  this week.  

I have tried to not repeat the same type of seafood from week to week, but when I saw the Sesame Orange Shrimp recipe, I had to do it.  

Here is this week's menu...Enjoy : )

via The Clever Carrot

via Simply Delicious

via Martha Stewart

via Live Craft Eat

via Add a Pinch

The Grocery List:

Mediterranean Baked Chicken-
1½ lbs. chicken breast or thighs (boneless & skinless)
2 garlic cloves, thinly sliced
2-3 tbsp. marinade from artichoke hearts
4 sprigs of fresh oregano, leaves stripped
2 small red onions, thinly sliced
1 pint grape or cherry tomatoes, left whole
1x 14 oz. jar marinated artichoke hearts
1x 14 oz. can white beans, drained & rinsed (I used northern white beans)
½ c. Kalamata olives, pitted
1 small tub marinated bocconcini
olive oil
salt & pepper

Steak & Mushroom Pot Pie-
1.5kg stewing beef 
1 large onion, diced
3 carrots, diced
2 celery sticks, diced
250g mushrooms, sliced
2 cloves garlic, crushed
2 tsp smoked paprika
1 tsp each dried thyme, dried rosemary and dried oregano 
2 bay leaves
500ml (2 cups) strong beef stock
1 tbsp cornflour mixed with 50ml milk
salt & pepper to taste
1 roll ready-made puff pastry, rolled out slightly
1 egg, beaten

Sesame Orange Shrimp-
2 large egg whites
1/4 cup cornstarch
1/4 sesame seeds
coarse salt and ground pepper
1 1/2 lbs medium shrimp, peeled and deveined
1/4 cup vegetable oil
1 cup orange juice
2 tablespoons soy sauce
1 tablespoon sugar
4 scallions

Chicken & Wild Rice Soup-
1/2 cup butter
1 onion, finely chopped
1 cup celery, chopped
1 cup carrots, sliced
1 cup mushrooms, sliced
3/4 cup flour
6 cups chicken broth 
2 cups cooked wild rice 
1 1/2-2 cups chicken, shredded
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1 cup slivered almonds
2 cups whole milk (optional)

Balsamic Roast Beef French Dip Sandwiches-
1 3-4 pound boneless roast beef (chuck or round roast)
1 cup beef broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
4 cloves garlic, chopped
6-8 sub sandwich rolls

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