What's for dinner???

Oh I don't wanna cook! I'm too lazy to get in the kitchen and actually use my brain to make something for me and the whole fam damily! Alright, so that's probably the consensus general this week... well I'm gonna try to take some of the stress out of that... here are some simple dinner recipes that are delicious, simple and easy!

Monday:

PENNE AND VODKA SAUCE

TOSSED SALAD

ITALIAN BREAD

Penne and Vodka Sauce:

1 (16 ounce) package penne pasta

2 tablespoons butter

1/3 cup vodka

1/2 cup cream

1 1/2 cups tomato sauce

1/4 cup grated Parmesan cheese

1/4 cup shredded mozzarella cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Mean

while, melt butter or margarine in a large skillet over medium heat. Add vodka and stir in tomato sauce and cream. Simmer uncovered for 10 minutes. Stir every few minutes. Stir in pasta, and heat

through. Add cheeses and give a final stir... Serve with a tossed salad and warm Italian bread.

OPTIONAL** Can add frozen peas or chopped basil for more flavor.

Tuesday:

SHREDDED CHICKEN TACOS

1 tablespoon vegetable oil

1/2 cup minced onion

2 garlic cloves, minced

1 serrano chili, minced

1/2 cup tomato sauce

1 teaspoon cumin

1/2 teaspoon salt

3 1/2 cups shredded, cooked chicken

12 flour tortillas

Heat the oil in a large skillet over medium heat. Add the onion, garlic, and chili and sauté until the onion shave softened, about 3 minutes.

Add the tomato sauce, cumin, and salt and continue to cook for one more minute. Add the chicken and cook until heated through, about 2 minutes.

Taste, and adjust the seasoning if necessary. Top with Shredded Lettuce, Chopped Tomatoes, AvocadoSlices or Jalepenos.

WEDNESDAY:

VEAL MARSALA WITH MUSHROOMS AND ARTICHOKE

6 Thin Veal Scallopini Pieces

Juice of ½ Lemon and slices

½ c Flour

½ cup Marsala Wine

¼ c Olive Oil

Salt & Pepper

1 small box of fresh cleaned sliced mushrooms

1 package frozen artichoke hearts

1 tbs butter

Lightly dust veal pieces in flour. Saute sliced mushrooms in olive oil until golden brown and remove and place in a dish.

Add Veal in same sauté pan and brown on both sides. Add lemon, Marsala

wineand return mushrooms and artichoke hearts. Add pat of butter.

Cover and simmer over low flame for5 minutes.

Serve with rosemary roasted potatoes.

THURSDAY:

NOT YOUR MOTHER'S MEAT LOAF

1 POUND GROUND BEEF OR GROUND TURKEY

½ RED BELL PEPPER DICED

2 STALKS CELERY DICED

1-2 CARROTS DICED

1 ONION DICED

1 LARGE CLOVE OF GARLIC MINCED

3 TBS HOT SAUCE (NOT TABASCO, USE CRYSTAL OR TAPATIO)

4 TBS WORCESHIRE SAUCE

1/3 CUP KETCHUP

1/4 CUP PLAIN BREADCRUMBS

1/2 CUP MILK

1 OR 2 EGGS (I USUALLY USE 1)

MIX EVERYTHING TOGETHER WELL-

ADD TO

A BREAD LOAF PAN THAT HAS BEEN SPRAYED WITH A NON STICK SPRAY OR COATED WITH OIL.

PAT IT IN THERE AND PUSH DOWN THE EDGES SO IT MAKES A LITTLE SLOPE THAT GOES DOWN TOWARDS THE EDGES-

BEFORE IT GOES INTO THE OVEN- MIX ABOUT 1 TSP KETCHUP, A FEW DASHES OF HOTSAUCE AND WORCESHIRE SAUCE TOGETHER AND SPOON IT ON TOP OF THE MEATLOAF- COVER THE WHOLE TOP OF IT WITH THIS MIX- WILL MAKE A GREAT GLAZE ON TOP OF IT- ADDS GOOD COLOR AND FLAVOR

COOK IN OVEN FOLLOWING DIRECTIONS ON THE BACK OF THE MEATLOAF PACKAGE- OR I USUALLY DO 35 OR 40 MIN ON 400

SERVE WITH MASHED POTATOES & GRAVY

EASY MASHED POTATOES:

PEEL, DICE & BOIL POTATOES-

DRAIN- RESERVE A BIT OF WATER

ADD ½ STICK

OF BUTTER, ¼ CUP OF MILK OR HEAVY CREAM, 3 TBS SOUR CREAM

MASH WITH A FORK FIRST- THEN USE HAND BLENDER AND MIX ON MEDIUM HIGH SPEED FOR UP TO 5 MINUTES.

FRIDAY:

BAKED SALMON WITH LEMON & DILL

BUTTER RICE PILAF

• 4 salmon fillets (about 1 inch thick)
• Non Stick Cooking spray
• 1 1/2 tablespoons finely chopped fresh dill
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• Juice of 1/2 a lemon
• 1/3 c. of white wine

Place fish on a baking sheet lightly coated with cooking spray; lightly coat fish with cooking spray. Sprinkle fish with dill,

salt, and pepper, lemon juice & wine. Bake at 350° for 10 -12 minutes. Serve with lemon wedges.

BUTTER RICE PILAF

1 Cup of Rice

3 TBS Butter

2 Cups of Chicken Broth

Salt to taste

Combine all ingredients in a small pot

Bring to a boil

Reduce heat to a simmer, cover and cook for 17 minutes.

Vegetarian/Fish Menu For the week~

So this one is for my vegetarian & fish lovers out there... (I know I've got a few!) Here is a sample menu for the week that's sure to please! Get in touch with me if I can give you any recipes to any of them! I hope they will inspire you to get in the kitchen and cook cook cook!

Monday:

Oven Roasted White Fish with Red & Yellow

Bell Peppers in a White wine, lemon, dill & caper sauce

Herbed Wild Rice & Steamed assorted Vegetables

Baby Romaine Lettuce Salad in a Dijon Mustard Vinaigrette

Warm French Bread

Tuesday:

Vegetarian Lasagna: Eggplant, Roasted Red Peppers, Zuchini layered in Mozzarella & Ricotta Cheese in a Beschamel Sauce.

Leafy Italian Salad:Romaine Lettuce & Mixed Greens with baby tomatoes and cucumber in a balsamic vinaig

rette

Crusty Italian Garlic Bread

Wednesday:

Steamed Snap Peas & BroccoliSwordfish with a soy ginger glaze

Sesame Seasoned Jasmine rice

Asian style slaw

Thursday:

Shrimp, Calamari, Mussels & Clams in a light tomato sauce over linguini

Butter Lettuce & Hearts of Palm Salad in a vinaigrette

Friday:

Greek Tofu Salad

Cream of Butternut Squash Soup

Warm Foccacia Bread Slices

Manga Manga Artichoke Bruschetta!!!!

Red ripe tomatoes, tangy artichokes, fresh creamy mozzarella, big bright green flavorful bunches of basil, deep dark tangy balsamic, rich robust nutty olive oil.... ummm YES! YES! YES!!!! These delectable words that I write are all describing none other than one of my favorites... Bruschetta!

I was with my husband Juan Carlos what seems like years and years ago on our honeymoon and we asked our taxi driver to take us to one of his favorite places in the city to eat... so he drove and talked and talked and used those fabulous animated gestures that naturally only an italian taxi driver trying to "a-speak-a-de-english-a" could only do... at one point removing both hands from the steering wheel and flailing them in the air to accurately describe what was to be one of the best lunches I've ever had!

We got there and from the outside there were men sitting on crates in front of this little door that had an opening that was so narrow I'm sure now in my post baby days I would surely have to turn sideways to fit in... followed by a teeny tiny set of stairs that led to what looked like a basement! I remember looking back at Juan thinking... we can't possibly eat here, this looks... well... how do I say... not like a restaurant... but Juan reassured me and reminded me that our animated taxi driver said "you will a-like-a dis and to manga manga!!!"

So we sat down and barely understanding an

ything that the big mama who was taking our order said to us (which I'm sure went both ways) she only said.... "I take care-a you!"

And boy, did she!

It was one of the most delicious meals to date that I've ever had and I don't know that even if I tried I'd ever be able to find it again! One of the first things we started with was an artichoke bruschetta... I'm not sure if it was the tomatoes, artichokes, the balsamic vinegar or the crispy bread that absorbed all of the juices and managed to still stay crunchy.... or maybe it was just Italy! But... ever since then I've been in search of artichoke bruschetta and have been unable to find it... Here's my recipe for it! It's a basic staple Italian Appetizer and sure to please your friends and family when you're entertaining... or just a nice snack to have on your own. You can also get so creative and add grilled butterfli

ed shrimp, goat cheese, pine nuts and well just about anything! It's fresh, it's crispy, tangy and I just love it! I hope you will too!

This is one of my favorites... it really is different and delicious!

ARTICHOKE BRUSCHETTA

Ingredients:

· 1 French Baguette or Italian Loaf of Bread

· 1 cup drained, canned artichoke hearts, chopped

· 1 cup chopped, seeded, fresh tomato

· ½ cup diced roasted red peppers

· 1/4 cup finely chopped onion

· 5-6 big leaves of basil chiffonnade

· 3 cloves garlic minced

· 3 tablespoons olive oil

· 2 tablespoons balsamic vinegar

· 1/2 teaspoon ground black pepper

· Fresh mozzarella small diced

Directions:

1. Heat oven to 350 degrees. With a serrated knife , cut off ends from bread and reserve for another use. Slice remaining bread crosswi

se into twenty-four 1/2-inch thick pieces. Place bread slices on ungreased baking sheet; drizzle with olive oil and bake for 10 minutes or until lightly toasted.

2.In medium bowl,combine artichoke hearts, tomato, red peppers, onion, garlic, olive oil, basil, vinegar, cheese and pepper.

3. Divide artichoke/tomato mixture among toasted bread and spread to cover surface. Drizzle any liquid remaining in bowl over bruschetta. Arrange bruschetta on platter and serve.