Advertisements

Category Archives: FULL Dinner Menus

Play Ball! Opening Day Menu

I am traveling, again. Taking both dogs with me, which should be…interesting. I’ve actually never taken a car trip with two (or three when I had them) Danes. Although, when I purchased my car, that was the one of the requirements. Hold two Danes. Wish me luck!

I thought I would leave you with a little something since today is the best day. OPENING DAY!!

Here’s a little baseball trivia for you: The Colorado Rockies Mascot is an anthropomorphic purple triceratops named Dinger. Do you know why? (Answer at the bottom of the post).

Here’s my traditional opening day menu to bring the ballpark to your house. I tried to be as authentic as I could with each dog. Personally, I would grill any of mine, authentic or not. I was lucky enough to have my friends spoil me with authentic Fenway Franks (grilled) and buns while I was back east. They were as good as I remember them. My all time favorite though is the Italian Sausage with grilled peppers. Here in Colorado you can’t swing a metaphorical cat without hitting a brewery (even our Governor is a former brew master), so we have plenty of great choices for a cold brew. Okay, PLAY BALL!!

On the board today:

Pick Favorite (recipes below):

  • Fenway Franks
  • Boston Dogs
  • New York Dawg
  • Italian Sausage w/peppers
  • Denver Dogs
  • Dodger Dogs (adults only)

Vinegar & Salt chips (if you can find them, Cape Cod chips are excellent)

Raw Vegetable Tray (hey it can’t all be junk food)

Pick one:

  • Ice cream in dipped cones
  • Cracker Jacks
  • Popcorn
  • Peanuts in shells
  • Lemonade
  • Favorite Ice Cold Brew

Fenway Franks

The closest I can find to these are to use Ball Park Brand Franks. The secret to these tasty franks is to bring the water to a boil, then add the franks and let them cook until just heated through. If you can find them, authentic Fenway franks are served in white bread sliced rolls (these look like two bun size slices of white bread, joined together at the bottom and sliced open at the top). If not, regular buns will do. Mustard only, please …though I like them plain.

Boston Dogs

Follow in the instructions above and add hot chili and shredded cheddar.

New York Dawg

Follow the instructions for Fenway Franks and add sauerkraut.

Denver Dogs

Split your dog lengthwise, but not all the way through. Flatten on hot grill, keep the rack far from the flame, don’t let them burn, flip and grill the other side. Brush rolls with melted butter and a touch of garlic, toast on the grill. Bring bun & dog together, top with relish or spicy brown mustard.

Dodger Dogs (Adults ONLY)

Get a can or bottle of your favorite beer, take your dogs and use a fork to poke holes around the dogs. In a large, shallow bowl, add dogs & beer and let soak 30 minutes. Now, this is a two-step process for authentic dogs, but if you want, you can skip the boiling part. Bring water to a boil, drop dogs in for 3 to 5 minutes, remove and immediately pop onto a hot grill and grill all sides. Serve in warm rolls, top with spicy beer mustard or relish.

Italian Sausage w/Peppers

Spicy Italian sausage or bratwurst grilled or pan-fried. These are thick, so make sure you cook them long enough to cook completely through (follow pkg. directions) Slice a green pepper in rings and sauté in butter & olive oil. Toast regular hot dog bun in skillet or on grill, add sausage and top with peppers.

Ice Cream in Dipped Cones

  • 4 waffle cones
  • 4 oz semi-sweet chocolate chips
  • 1 tbsp butter
  • 4 oz package chocolate sprinkles
  • 1 quart vanilla ice cream

In a double-boiler (or a saucepan with a Pyrex or metal bowl place on top), add water to the bottom and melt chocolate & butter. Dip top of cones into melted chocolate, then dip immediately into sprinkles. Let cool completely, scoop in ice cream and top with remaining sprinkles

Why is the Colorado Rockies mascot a dinosaur? Because when they were excavating the stadium – they found a triceratops skull.  Not the first time around there – this past summer they found one near my old house.

Okay, I’m off. Wish  me luck.



Advertisements

Fall Menus: Another October Week

Another week has flown by. This week’s menus include some of my favorites.

Monday, Cream of Potato Cheese Soup, always perfect on a chilly fall day.

 

Potato Soup Photo by JeffreyW

Wednesday features Pan-Fried Catfish and Buttered Potatoes. You can find all the menus here: October Menus 2

Thursday is a German Pocket Burgers and Apple Strudel.  And Friday will have the kids licking their fingers with Buffalo Chicken Legs, a healthy alternative to deep fried buffalo chicken.

Complete shopping lists are here: October Weekly Shopping List 2   A reminder that the menus and shopping lists are color coordinated. You can easily disregard any item you won’t need.

JeffW’s awesome biscuit photo.

Tonight’s bonus recipe is Garlic Biscuits Which you can find here.(perfect with potato cheese soup).

That’s it for this week. Have a great weekend! – TaMara

Fall Menus: This Week

JeffreyW makes a yummy pot roast

I’ve been running to keep up with things and it looks like that is going to continue until the holidays, but I want to try and continue with the weekly menus. Here is the first of our October’s menus. I will do my best to keep this up…

Monday is my favorite Taco Salad and Tuesday is a super easy Creamy Chicken.

Full menus are here: October Menus 1

Wednesday features a Slow-Cooker Pot Roast and a sweet Ice Cream Delight for dessert.

JeffreyW makes Gumbo

Finally, Thursday is an easy Gumbo and Creole Salad and Friday is kid favorite Chili-Mac. 

The week’s shopping list can be found here: October Weekly Shopping List 1  Remember it’s color-coordinated so you can eliminate any items from recipes you aren’t using.

In honor of Friday the 13th, this week’s bonus recipe is Bewitched Roasted Squash and Apple Soup, click here.

That’s it for this week.

 

Summer Menu: August Week 2

Tonight’s bonus recipe is Key Lime Pie Gelato (click here)

The second week of August and many kids are heading back to school next week. For me, summer doesn’t end until the leaves turn.

Thank the stars JeffreyW has photos to match with just about every menu this week. Here’s his salsa.

This week, Tuesday features Fresh Garden Salsa to top some souped up Nachos. 

Click here for the PDF of all this week’s menus: August Week 2 Menus

….and his Bruschetta

Thursday features a fresh garden Pasta with Marinated Vegetables and Bruschetta.  And Friday has a ground lamb or turkey Curry Burger. 

Spicy Lamb Burgers by JeffreyW

For the detailed and color-coordinated shopping list, click here: August Week 2 Shopping List.

That’s it for this week.  Hit the comments with any questions. – TaMara



 

Summer Menus: August Week 1

Tuesday’s recipe calls for Green Beans and Red Peppers, but if you’ve got an plethora of tomatoes, switch things up, as JeffreyW does in this yummy photo.

I love this time of year because of the abundance of fresh ingredients. This week’s menus rely heavily on farm stand fresh items. In addition to green beans, Tuesday has a quick and easy Pasta w/Fresh Basil.

JeffreyW’s tempting pasta

For a PDF of all this week’s menus, click here: August Week 1 Menus

Wednesday pairs up Grilled Steak and Collard Greens w/Bacon, finishing up with a perfect Apple/Blackberry Crisp.

Full shopping lists can be found here: August Week 1 Shopping List – don’t forget you can use the color coordinated list to customize it.

The week ends with Cheesy Burgers and Sweet Potato Fries.

That’s it for it this week. If you have any recipe questions, hit me up in the comments. – TaMara

 

Summer Menus: July Week 4

A little late, but luckily August has 5 weeks and I only have 4 weeks of menus, so this will bridge the gap.

I was traveling last week and have my niece for the next week and a half. We are off to have an adventure today, despite a cloudy day. Tomorrow is the county fair and Tuesday we’re on a moose hunt.

But my guess is what she’ll remember most is the duck rescue. Here is an update on the Duck rescue mission.

This week’s menus (printable PDF) can be found here: July Week 4 Menu

Monday features Grilled Beef Kebabs and Asian Coleslaw 

Personally, we’ve been adding corn on the cob to every meal. Also, fresh peaches are everywhere, so if you’re inspired, click here for Peach Week, a bunch of yummy peach recipes in case you might actually have any leftover.

The weekly shopping list can be found here: July Week 4 Shopping List – it’s color coordinated with the recipes, so it’s easy to skip any items you won’t be using.

Thursday spotlights one of my favorite slow-cooker recipes, Portuguese Beef and Friday features Bacon Grilled Cheese.

 

And since Wednesday’s ingredients include grilled shrimp, this is a must, an oldie but a goody (watch with Captions ON, trust me):

Enjoy!

Summer Menus: July Week Two

JeffreyW is the pizza king.

I’ve been busy in the yard today, so this will be short and sweet. For the menus, click here: July Week Two Menus

Tuesday features Adobo Sirloin and Garlic Roasted potatoes.

JeffreyW grills up some garlic potato wedges and steak.

Wednesday serves up a sweet Oatmeal Apple Cookie, along with an easy Tuna Macaroni Salad.

And Friday offers up two quick pizza dough recipes for a family night of Fresh Pizza built with your favorite toppings.

Shopping list is here: July Week Two Shopping List and remember it’s color coordinated so you can easily skip ingredients from the recipes you’re not using.

As always, you can substitute ingredients to suit your own tastes – skip the tuna in the macaroni salad and add a variety of fresh garden vegetables for a quick and easy vegetarian dinner. Choose your favorite cut of steak or bone-in chicken instead of boneless breasts and substitute favorite vegetables for any of the suggested ones.

And finally, a bonus recipe, since peaches are starting to show up at the local farm stands:

Spicy Peach Dressing

  • 2 large peaches, peeled, pitted and quartered
  • 1/2 cup red wine vinegar
  • 2 tablespoons chopped cilantro
  • salt and pepper to taste
  • 1 jalapeño or other hot pepper, halved and seeded
  • 1/2 cup olive oil

Purée all of the ingredients, except oil, in a blender or food processor until smooth. Continue to blend, on low, while adding oil slowly. Mix until well blended. Refrigerate.

Spinach Chicken Salad

  • 3 boneless, skinless chicken breast halves
  • 1/2 small sweet yellow onion, thinly sliced
  • 1 lb cleaned baby spinach leaves
  • 1 cup chopped, toasted walnuts
  • 1 peach, peeled, pitted and thinly sliced
  • 3 ounces crumbled bleu cheese or chevre

Place the chicken in a plastic zipper bag with ½ cup of dressing. Marinate 2 hours in refrigerator. Remove chicken, discard marinade and grill until cooked through (170 degrees at center).

Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.

Serving: 4 to 6

Enjoy! – TaMara



 

Summer Menus: June Week Four

All this week’s photos are from JeffreyW’s library

This week, at the bottom of the menus is a list of substitutions and ideas, save that for future weeks.

As we finish up June, there are more grilling recipes and a couple of quick and simple meals for those busy days when being in the kitchen needs to be kept to the minimum.

Here are June’s menus and recipes: June Week Four Menu (click for printable PDF)

Monday features Chicken Carbonara.  Along with a Sautéed Mushroom Salad

Thursday, Toasted Tuna Sandwiches are paired with a tasty chilled Wild Rice Salad, that can be prepared ahead of time for an easy dinner.

And Friday’s Kid Friendly recipes include Quesadillas and a sweet summer salad.

Click here for the shopping lists: June Week Four Shopping List. Remember they are color coordinated to the menus, so easy to eliminate any ingredients when you skip a recipe. (You skipped a recipe?!? 🙂 )

What’s on your menu this week? Let me know in the comments if you have a question about any of the meals.

Enjoy!



Summer Menus: June Week Three

We’re partying there tonight. Bixby turned three.

Here are the menus for week three: June Menu Week Three

Highlights: Grilled Salmon with Orange Glaze (Thursday) Greek Grilled Potatoes (Monday) and a yummy Chocolate Orange-Cream ice cream treat (Friday).

Here are the shopping lists – remember they are color coordinated so you can easily eliminate any recipe ingredients you aren’t going to use.  June Week Three Shopping List

If you have any questions on any of the recipes, hit the comments and I’ll do my best to answer. What’s on your plate this weekend?

Have a great weekend!



 

Weekly Menu: June Week Two

Wednesday is Tomato-Pasta Salad

Sorry for the delay, as you can see here I had a big project yesterday. Continuing with our summer menu project, here are this week’s menus, recipes and shopping lists. Lots of garden fresh ingredients and grilling as summer kicks into gear.

JeffreyW has a great blueberry harvest. Perfect for Wednesday’s Blueberry-Lemon Parfait

For  the PDF of week two menus and recipes, click here: June Week Two Menus

Shopping lists are here: June Week Two Shopping List

Don’t forget the staples, here.

Monday is Cranberry Grilled Chicken and Minted Cucumbers

That’s it for this week’s menus. You can find last week’s menu, recipes and shopping list here.

What’s on your menu this week?