February 2nd, 2014 ~ Weekly Dinner Menu

Weekly DINNER Menu Sign


BEST! Buffalo Chicken Wings {Baked}  |  Homemade Blue Cheese Dressing  |  Roasted Italian Sausage, Tomato, Pepper & Onion Subs  *


Creamy Shells & Cheese with Brie and a Buttery Ritz® Cracker Crust  |  Mixed Greens with Roasted Tomato Vinaigrette


Braised Beef Short Ribs  *  | Horseradish Cream  |  Mashed Potatoes  |  Garlicky Spinach


Immunity Soup with Chicken  |  Creamy Avocado Hummus  * |  Pita Chips


Slow-Cooked Pulled Pork Tacos |  Sweet Chili Cabbage Slaw  |  Cilantro~Avocado Cream


Meatballs & Spaghetti {Squash}  |   Caesar Salad

{  *  denotes a new recipe  }

“I have always loved the color gray.  Peaceful, elegant, understated; the color of stone, steel, and soft, nurturing rain.  The view from the window across the harbor has every shade, from driftwood to charcoal:  the lagoon, the restaurant’s weathered cedar cladding, the moored boats, the trees on the opposite shore, all in delicate shades of calming gray.”  

~  Nigel Slater, Notes From The Larder 


Finally…after weeks of persistent sunshine and warm temperatures…it is raining.  I doubt the gray skies above us will drop enough rain to thoroughly replenish the parched landscapes in this part of the country, but today, we are grateful for the bit of relief and sense of calm this rain provides.

A few notes on this week’s menu…

SUNDAY:  Super Bowl Sunday means a bit of a detour from our usual Sunday dinner ritual.  Yes, we will be eating in front of the TV and, with a few extra teenage boys scattered around the family room,  my challenge will be to keep these high school football players {and Dad} well fed during all of the action playing out on the field back in East Rutherford, New Jersey.  These wings are AWESOME and the boys LOVE them!  They are SO easy and I can make a batch ahead of time, which will be ready for kickoff, with reinforcements ready by half-time.  The carrot & celery sticks are merely vehicles for delivering massive amounts of blue cheese dipping sauce to these wing eaters but at least they are getting their veggies.  The sausage subs are a throwback to the sandwiches Michael’s Mom used to make for him and his friends on Super Bowl Sunday. While dating in college, Michael brought me to his parents’ home one January and his Mom taught me how to make this “grinder”.  To this day, it remains his favorite sandwich and it’s about time it gets a rightful spot on this blog.


MONDAY:  The kids have been asking for this mac & cheese since I first made it about a month ago.  The brie is a definite plus but I think the Ritz® cracker topping is killer!  Meatless Monday has never tasted so good…

Intro Collage

TUESDAY:  Every once in a while I get a certain food stuck in my head that I just can’t shake until I get a taste of it {isn’t this called a craving?}…well, right now, it’s beef short ribs.  Not the ones simmered into a wonderful ragú but pure, delicious, tender, falling-from-the-bone, rich, meaty ribs served over a pile of creamy mashed potatoes.  These were going to be our Sunday dinner this week but THAT football game forced a change of plans…so here we are, MY Sunday dinner served up on Tuesday.

IMG_4974 WEDNESDAY:  We are still enjoying our middle-of-the-week soup dinner and, with a sniffly nose or two about the house, this soup is in order.     


THURSDAY:  Slow cooker. Pork. Tacos.  Need I say more?  It’s almost Friday!

Intro Collage

FRIDAY:  MEATBALLS!  Succulent orbs of beef, pork & veal…welcome to the weekend!


K Initial



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2 thoughts on “February 2nd, 2014 ~ Weekly Dinner Menu

  1. Eating your “wings” this afternoon-had to butcher those little suckers myself, as I purchased the wrong package. I actually like “drumettes” only, but those aren’t in the store anymore? My old Siracha bottle is finally gone thanks to your inspiration! It was forever leaking, so I am glad to start a new one. Dressing made (its all downhill when you can buy Pt Reyes Blue in the 1 lb chunk), celery cut. Is it time for some wine yet?

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