Menu Plan - Week July 5 to July 12

Here's my menu plan for this week. 

 

SUNDAY 5TH 

 {Frango com Cerveja - Portuguese Chicken with beer}

MONDAY 6TH 

 {Slow Cooker Chicken Curry - using my Beef curry but substituting with chicken}

 

TUESDAY 7TH

{Turkey Cordon Bleu}

WEDNESDAY 8TH 

 {Spaghetti Pizza Pie}

THURSDAY 9th 

{Sandra's Mock Jambalaya}

 

FRIDAY 10th 

{Teriyaki Steak w/ Rice}

SATURDAY 11th 

{Chicken Spaghetti}

SUNDAY 12th 

{Baked Penne with Italian Sausage}

4th of July Cake

We always have this cake on the 4th of July, it's super easy to make and it looks cute and it tastes SO good.

Get the kids in on the decorating!

4th of July Cake

1 box white cake mix
Cool Whip
Strawberries, sliced
Blueberries

Bake the cake according to box directions, in a 9x13 inch pan.

Let cool and then turn out onto a cooling rack. I like to put a piece of wax paper underneath to keep it from sticking to the rack and to make it easier for cleanup.

Cover the cake with cool whip and then decorate using the blueberries for the stars and the strawberries for the stripes, leaving a line of cool whip between each row.

Chill until ready to serve. Enjoy!

My Potato Salad

I think potato salad is one of the most versatile dishes you can prepare and nearly everyone has at least one or two different ways of making it.

This is the way I prepare mine and it's my family's and friends favorite.

Sandra's Potato Salad

5 medium potatoes, peeled and quartered
2 eggs
Sweet Relish
1 green onions, finely sliced
Mustard
Mayonnaise - just enough to moisten the salad
Salt and pepper to taste

Fill a large pot halfway with water, add the potatoes and the eggs, season with a little bit of salt. Boil until the potatoes done, yet still firm, let cool. Strain the water out and transfer potatoes to a mixing bowl. Cut into small cubes.

Peel the eggs and dice them up finely, add to the potatoes. Add relish to taste, green onions, mustard (about a tablespoon, little more or less depending on your own preference). Add the mayonnaise and salt and pepper and stir until well combined and moistened. (Just add mayonnaise a little at a time and keep adding until you're happy with the consistency)

You can serve the salad immediately or chill first, I prefer to chill it for about 30 minutes to an hour. Serves 6.

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Best Grilled Steak Marinade

Being the fourth of July, we are grilling and that means Bratwurst and hamburgers and hotdogs, but it also means the BEST Grilled Steaks.

I came across this marinade a long time ago and honestly, I can't remember where, I didn't write it down just memorized it and have used it since then.

Instead of marinading steaks overnight, it takes but 3 hours until you can throw the steaks on the grill.

Best Grilled Steak Marinade

4-5 choice beef steaks
1/2 cup soy sauce
2 teaspoons olive oil
2 teaspoons ketchup
1 teaspoon minced garlic
1 teaspoon oregano
1 teaspoon pepper
1 can of beer


Blend all ingredients, pour over steaks.
Marinate 3 hours, turning frequently.

Grill to your liking.


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Swedish Meatballs

It's been quite a while since I've shared a recipe with ya'll hasn't it?

I've been so busy lately and also just returned from a two week vacation, hence my absence, but I returned with a yearning for cooking and baking so I'm sure you will start seeing a lot more frequent posts here on this ol' cooking blog of mine.

Tonight's dinner is one of those comfort meals, it just makes us go "yep, we're definitely home".

Swedish Meatballs

1 lb ground beef
½ lb ground pork
¾ cup breadcrumbs
¼ cup milk
1 large egg
1 small onion, chopped
½ tsp salt
¼ tsp ground nutmeg
¼ tsp pepper
3 Tbs flour
¾ cup water
1 cup half and half cream
1 tsp beef bouillon
½ tsp salt
parsley for garnish.



Preheat oven to 350 degrees F.

In large bowl, mix beef, pork, breadcrumbs, milk, egg, onion, ½ teaspoon salt, nutmeg and pepper. Shape mixture into 1″ balls.

Place meatballs in ungreased jelly-roll pan.

Cook, uncovered, for about 20 minutes (until light brown). Remove meatballs to serving dish; keep warm.

Place 3 Tablespoons of the meatball drippings into a saucepan. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in water, half and half, bouillon and ½ teaspoon salt. Heat to boiling, stirring constantly. Boil and stir for 1 minute.

Pour gravy over meatballs; sprinkle with fresh parsley.

Serve meatballs over hot, cooked noodles.

Servings: 6

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