Wednesday, April 17, 2013

Weekly Menu

What's cooking this week at the Squillante House??

Fish Tacos, beans, bell peppers

Fish Tacos: frozen Tortilla Crusted Tilapia from Costco (obviously cook according to directions), corn tortillas, shredded cabbage, That Green Sauce from HEB

Pinto (Charro) Beans: soak beans in pot of water (bring to boil then remove from heat) for 2+ hours. Drain and add chicken broth, water, bacon, onion, beer, garlic, salt and bring to a boil for an hour- stirring occasionally. Remove from heat and let sit until ready to serve. Sorry there aren't exact amounts- just make sure the beans stay covered in liquid and add however much you'd like. You can't screw these up- trust me :)

Peppers: slice and sauté bell peppers with sliced onion in 1-2 Tbsp olive oil and Tony Chachere's. One of our favorite side veggies!

Sesame chicken over brown rice with stir fry veggies

Pork chops, mashed cauliflower, eggplant

Pork chops- cook in frying pan with about 1Tbsp of olive oil- make sure it's cooked all the way through! In separate pan saute thin sliced onions in tiny amount of olive oil. Once softened add a Chipotle Raspberry sauce (you can find at any grocery store) to the onions. Spoon over pork chops and serve!

Steam cauliflower until soft. Mash in food processor. Add whatever mashed potato add-ins you like (butter, salt, etc...)

Slice eggplant about 1/4 inch thick. Coat bottom of casserole dish with cooking spray. Lay eggplant in dish (not overlapping). Drizzle olive oil over eggplant until just coated (not too much!! The eggplant will soak up the olive oil- don't keep adding!). Sprinkle Italian Breadcrumbs and salt over the eggplant slices. Bake at 400 for 30 minutes or until sides of eggplant are crispy. These are incredible and probably Anthony's favorite side dish. Note- I do NOT like eggplant any other way! Ha!

Chicken risotto, asparagus

2 T butter
2 cups chicken broth
1 cup of Arborio rice (short grain rice used for risotto)
½ cup chopped onion
2 cups chopped cooked chicken (use a rotisserie chicken), warmed
2 cups shredded mozzarella cheese
1 cup of grape tomatoes, washed and cut in half
Salt and pepper to taste
¼ cup chopped fresh basil

Melt the butter and pour it in the bottom of a 9x13 pan.  Stir in the rice, chicken broth, onion, and salt.  Cover the pan with foil and bake at 400 degrees for 30 minutes.  Remove the pan from the oven and fluff the rice (risotto) with a fork.  Toss in the chicken, mozzarella cheese and tomatoes.  Season with salt and pepper.  Sprinkle with the basil and serve.

I haven't made this yet, but I plan on it. I will leave the tomatoes out because I don't like them :)

Asparagus- cut ends off (not tips) and put on roasting tray. Spray tray with cooking spray. Drizzle olive oil and salt over the asparagus. Bake at 425 for 15-20 minutes. 

Hope this gives you some inspiration this week!  :)


Jules said...

Will you set 3 extra placesettings for me and my crew ? Bennett will bring his usual dinner of crackers with him :) Sounds yummy!!

Mindy Rives said...

Let me know how the risotto turns out. I may add that to my menu for next week. Sounds delicious!

Casey Charles said...

Yum! Inspiring me to add some new recipes to the's definitely a rotation these days!

Anonymous said...

Do your kids eat these recipes? Thanks!