April 28, 2013 ~ Weekly Dinner Menu

Weekly DINNER Menu Sign


Slow-Roasted Pork with Herbs  |  Butter-Braised Spring Onions with lots of Chives  |  Roasted Fingerling Potatoes


Le Cirque’s Spaghetti Alla Primavera


Chicken Breasts Stuffed with Herbed Goat Cheese & Prosciutto  |  Lemon Rice


{Slow Cooker} Chicken Tortilla Soup  |  Homemade Tortilla Chips  |  The Best Guacamolé You’ll Ever Have


Turkey Club Sandwiches  |  Homemade {Oven-Baked} Potato Chips


Lamb Burgers topped with a Spinach & Red Onion Salad  |  Creamy Cucumber Side

A few notes on this week’s menu…

SUNDAY:  This Slow-Roasted Pork with Herbs is a family favorite & a perfect way to use that pork shoulder roast currently sitting in my freezer.  I will prep the roast tomorrow, wrap it and put it in the fridge overnight so all I need to do on Sunday is pop it in the oven.

Pork Herbs Lemon SP

MONDAY:  This pasta dish is a new recipe for us but, as it hails from NYC’s Le Cirque, I am sure it is going to be pretty wonderful!

Photo Credit:  Todd Coleman

Photo Credit: Todd Coleman

TUESDAY:  Another family favorite…Chicken Breasts Stuffed with Herbed Goat Cheese & Prosciutto.  Have your butcher pound the chicken breasts for you then all you need to do is stuff & roll, making this an easy weeknight meal.  I am using some herbed goat cheese I have on hand together with the prosciutto slices.  A squeeze of fresh lemon juice over the cooked rice just before serving gives a refreshing taste to simple white rice.

Chicken Roulades browning on the stovetop...

Chicken Roulades browning on the stovetop…

WEDNESDAY:  Baseball game this evening so this slow cooker tortilla soup will be waiting for us when we get home.  I can also make the Homemade Tortilla Chips ahead of time.  As for the guacamole, we are trying a new recipe and with the tagline “The Best Guacamolé You’ll Ever Have” how can you pass this one up?



THURSDAY:  Simple club sandwiches are on the menu for this busy evening…frilly toothpicks and all!  Homemade, oven-baked potato chips are super easy…just follow this technique from Food& Wine.

FRIDAY:  I will be adding a dose of Baharat {a spice blend of peppercorns, coriander, cinnamon, cloves, allspice, cumin, cardamom & nutmeg that I whipped up according to a recipe from Jerusalem, A Cookbook by Yotam Ottolenghi & Sami Tamimi and used last week in this dish} to the meat for these burgers.  A spinach & red onion salad, tossed with a mustard-lemon vinaigrette, and a Creamy Cucumber Side round out our Friday dinner menu.  We eat these burgers without buns but toasted brioche buns would be wonderful if you desired a roll.

Have a Wonderful Weekend & see you for Sunday Dinner!


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