This week's menu is pretty much an around the world culinary experience. I'm not sure why I was feeling so adventurous this week. I guess it could be that the Olympics have inspired me : )
Some reflections on last weeks menu...The Roasted Shrimp Sandwich with Chipotle Avocado Mayonnaise was sooooo good. The Grilled Pineapple, Chicken & Avocado Spinach Salad was light and refreshing. And I have to say that I loved the Chicken Escalopes with Olive, Caper & Tomato dressing for it's great taste and simplicity.
This week, I am excited about all of the dishes...but I am ridiculously excited about the Fried Chicken and Waffle Sandwiches! If they taste even a tenth as good as they look, I will be in heaven.
Here is this week's menu...Enjoy : )
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| via She Wears Many Hats |
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| via recipris |
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| via The Candid Appetite |
The Grocery List:
Buffalo Chicken Enchiladas-
2 tablespoons olive oil (or canola oil)
14.5 ounce canned diced tomatoes
8 ounces canned tomato sauce
4 ounce can diced green chiles
½ cup hot sauce recipe
4 ounces cream cheese (reduced fat works fine)
1 pound (about 2 cups) cooked shredded or diced chicken
12 6-inch corn tortillas (or flour, if you prefer)
4 ounces (about 1½ cups) shredded Monterey Jack cheese
optional for garnish: sour cream, chopped cilantro, diced tomatoes, chopped green onions, crumbled blue cheese
1-1 1/2 2 oz. envelope white sauce mix
4 cups water
1- 14 oz. can vegetable broth
1 1/2 cups slice mushrooms
1/2 cup chopped onion
3 cloves minced garlic
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp dried oregano
1/8 tsp cayenne pepper
1- 8 oz. package dried cheese tortellini
1- 12 oz. can evaporated milk
6 cups fresh baby spinach leaves
ground black pepper
finely shredded Parmesan cheese
Chicken Panang Curry-
2 tbsp. oil
2 tbsp. chopped garlic
1 tsp. grated ginger
2 tbsp. Aroy-D or Mae Anong Panang Curry Paste
2 cans coconut milk (13.5 oz. each)
1 tbsp. palm sugar (or brown sugar)
1 tbsp. reduced sodium soy sauce
1 1/2 tbsp. lime juice
1/4 cup roasted and unsalted cashews
1 cup chopped white mushrooms
1 cup chopped white/yellow onion
4 Thai basil leaves
4 oz. cubed extra firm tofu *This recipe calls for tofu, but I am making mine with chicken. You can substitute the tofu with 1/2 lb chicken if you would like
5 broccoli florets
1 cup red bell pepper
10 snap peas
Shrimp Etoufee-
- 4 tablespoons butter
- 4 tablespoons flour
- 1 pound shrimp, shelled and deviened
- 2 cups chicken broth
- 1 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup bell pepper, diced
- 4 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1 cup tomato, diced
- 1 tablespoon creole seasoning
- 1 tablespoon Worcestershire sauce
- hot sauce to taste
- salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons lemon juice (~1/2 lemon)
- 1/4 cup green onions, sliced
- 1/4 cup parsley, chopped
Fried Chicken and Waffle Sandwiches-
2 cups all-purpose flour
¼ cup light-brown sugar
1 tsp baking soda
1 ½ teaspoons baking powder
½ tsp salt
2 tsps freshly cracked black pepper
3 large eggs
⅓ cup unsalted butter, melted and cooled
2 cups buttermilk, room temperature
6 slices bacon, cooked and crumbled
1 cup cheddar cheese, shredded
5 scallions (green onions) thinly sliced
cooking spray, for waffle iron
4 chicken breast cutlets, cut in half so you end up with 8 half pieces
1½ cups buttermilk
1 tbsp hot sauce, optional
1½ cups all-purpose flour
1 tsp salt
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp black pepper
canola oil for frying
¼ cup real maple syrup
3 tbsp yellow mustard
3 tbsp spicy brown mustard or dijon mustard
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