USVI-On-Line

Posted: **Mon Oct 27, 2008 5:10 pm**

In addition to the Food Porn, I thought it mught be nice if we shared our weekly meals. I love to cook some FP worthy meals but I don't have the time most weeks so I tend to fall into the same old ruts.

What is on your menu this week?

Posted: **Mon Oct 27, 2008 5:22 pm**

This week I am in need of inspiration (hence the post)

Tonight- Tenderloin roast on the grill with mashed turnip and salad

I am making Chicken enchiladas one night but that is all I have on tap. I guess I am losing my inspiration.

Posted: **Mon Oct 27, 2008 5:27 pm**

Last night we had grilled boneless, skinless chicken breasts marinated in Ruth's Cruz Bay Grill Rub marinade, along with Liamsaunt's smashed roasted potatoes and green beans with almonds (Green Giant "Simply Steam").

I also plan to make Chicken Enchiladas later this week. My special "white" enchiladas. I'll post the recipe if you're interested. I always get big compliments on them!

Posted: **Mon Oct 27, 2008 5:31 pm**

I would love the recipe CG

Posted: **Mon Oct 27, 2008 5:34 pm**

They're super easy! I'll post the recipe when I get home from work. Only 2 hrs. to go!!

Posted: **Mon Oct 27, 2008 5:35 pm**

Tonight is roasted wild turkey with all the fixings. Tomorrow is left overs Wed. going for dinner because we have the Crosby Nash concert. Thur. I'm headed upnorth for a long weekend so I will play it by ear for the rest of the week.

Posted: **Mon Oct 27, 2008 5:40 pm**

On the menu this week: Mediterranean Pizza with homemade Caesar salad; Chicken Stew with Roasted Garlic, served over pasta; Cod in Spicy Tomato Broth with rice and green beans; and, chicken souvlaki.

That brings me to Friday - no idea what's on the menu that day because that's my husband's night to cook!

Posted: **Mon Oct 27, 2008 5:41 pm**

I love to cook basic foods, but actually don't do it a lot because neither my husband nor I have much willpower-and I tend to make (and eat

)a lot when I cook. But, it's grape harvest now, so I have to cook for the crew of 5 guys. I tend to freeze a lot of desserts/breads ahead of time-I have a great corn bread recipe-really moist. Then, since I never know what days or time of day they'll get to eat it's a lot of casseroles, crock pot stuff that cooks while I'm at work.

Found a great book w/crock pot recipes-Fix It and Forget it-5 main ingredients or less--I think they've put a couple of these out. Really nice if you find out in the a.m. before you go to work that you need to do lunch for the guys!

One of the ones they liked a lot was boneless pork ribs, with acorn squash. Put the ribs in the bottom, deseed several squash and cut into wedges and put on top. Make a sauce with 3/4 C brown sugar and 2 T OJ and pour over. (I probably made more sauce than this) I added a bunch of seasonings-I buy a LOT of seasonings from Penzey's-they're online or have stores scattered around. Turn it on low for 6-8 hrs.

My husband-who's not as much of a meat eater, raved about the flavor of the squash.

Hope this appeals!

Posted: **Mon Oct 27, 2008 5:44 pm**

tonight, shrimp with Gazpacho sauce with sauteed Brocolli rabe

Posted: **Mon Oct 27, 2008 5:45 pm**

I have to work Tuesday and Wednesday nights, so I haven't thought past tonight's meal, which is going to be my caribbean-inspired grilled chicken breasts with jerk seasoning and either mango or pineapple salsa, some couscous and sweet potatoes with a little brown sugar, cinnamon and coconut. I'll make up little dishes for supper the next two nights. I'll have painkillers with it.

I'm not sure what's on the menu for Thursday and Friday. It will probably depend what I get in my last farmer's co-op box of the year. I'm thinking about meat loaf...

Posted: **Mon Oct 27, 2008 5:49 pm**

Charlie's doing the grocery shopping at the moment so tonight's dinner is a wing and a prayer! Some thin steaks that I browned and now they are stewing in some onions, tomatoes and a little beef broth and some roasted veggies.

I have a chicken defrosting so making that tomorrow or Wed. and maybe 2 soups. A roasted veggie soup and an African inspired soup with peanut butter that you make in the crockpot. Might not get to both of those soups this week, we'll see.

Posted: **Mon Oct 27, 2008 5:54 pm**

Yesterday, I "cooked" a 13lb ham. Then I got on a plane to come here to PA. It should be enough to feed the refugees for a few days while I'm away.

As for me...3 nights of restaurants and then I can go home and eat like a human again

Posted: **Mon Oct 27, 2008 5:57 pm**

Speaking of chicken, I have a whole chicken from the farmers co-op, and I have a can of beer. I think you see where I'm headed, but I need some help getting there. I know y'all know to roast a chicken with a beer can in its secret place, so can someone tell me what to do next? (But not yet, because it's not defrosted and I'm having chicken for the next three days!)

Posted: **Mon Oct 27, 2008 6:01 pm**

Canucknyc, would you please post the recipe for your Chicken stew with roasted garlic? That sounds like something I'd like to eat this weekend!

Posted: **Mon Oct 27, 2008 6:27 pm**

Lulu
Drink half the beer. put what ever herbs you like in the can I like fresh thyme and rosemary stick some herbs under the breast skin season the outside how ever you want i like CBGR stick the can you know where put on the grill my grill it takes about 45 min. but you can check a leg when it pulls off easy it should be done or check with a meat therm in the thigh it should be about 175 to 180

USVI-On-Line

What is on the menu this week?

What is on the menu this week?