Archive for January 16th, 2011

January 16, 2011

January 17-23 Menu

Sunday breakfast: doughnut muffins by King Arthur Flour – very good!

Doughnut Muffins

Okay this is the first of my weekly meal plans. As mentioned a few posts ago one of my goals this year is to become more organized and create a Menu and since I am sharing all aspects of my 2011 goals, here is the next part of it. My hope is that over this year I will end up with a collection of Go-To recipes that are easy enough for weeknight dinners, and some freezer friendly recipes ready prepared for quick use during the week.

For years now I have been planning my dinners by week, I will attempt planning my lunches too.  A few weeks ago I found a blog called This Week for Dinner where people share their weekly dinner menus – great site you should visit it if you want inspiration for ideas!


– Pan Roasted Pork Saltimbocca w/butter and herb orzo and green salad.

(Lunch: Egg Salad Sandwich, sliced apples & edamame)


-Make your own flatbread pizzas (flatbread dough made Sunday then frozen)

(Lunch: left overs)


-Cornflake Chicken Strips w/potato wedges and steamed broccoli

(Lunch: w/a friend -Thai food)


– Ham ‘n Beans (from the freezer)

(Lunch: Turkey BLT w/avocado spread)


– Eat Out! (Tacos – my daughter loves tacos)

(Lunch: Toasted Turkey sandwich w/sliced apples)


Roman Chicken (Freeze leftovers for next week)


Roasted whole chicken and mushrooms (my favorite staple food) w/garlic and parmesan mashed yukon golds. (I am going to Roast my chicken this week with Julia Child’s Mastering the Art of French Cooking – Style)

I warn you I am spontaneous and if I find a good recipe during the week that warrants cooking on the weekend I may change up my weekend plan.

January 16, 2011

Doughnut Muffins




  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoons ground nutmeg, to taste (I reduced this from 1 1/4 KAF says to use)
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup milk (I substituted half ‘n half I was out of milk!)


  • 3 tablespoons melted butter
  • 3 tablespoons cinnamon and sugar (1/4 cup sugar 1T cinnamon)

1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.

7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they’re cooling, melt the butter for the topping (this is easily done in the microwave).


9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.

10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

Yield: 12 muffins.

January 16, 2011

Garlic Potato Wedges with Jalapeno Aioli


This past summer we had family from out of town visiting so we took them to Virginia City (a true Wild West town) we ate at one of the casinos. My hopes weren’t too high for this place, but I walked away pretty impressed with what we had! Garlic Steak fries with jalapeno aioli….can I say Y-U-M! My little brother loves jalapenos so I told he and his girlfriend I’d come up with a jalapeno aioli recipe. It didn’t take me long to find an addicting concoction of jalapeno, lime, and mayonnaise! I used it with my Spicy Lime Marinated Chicken and it rocked that too…

4 russet potatoes
1 c. flour
1T garlic salt
2T onion powder
1T kosher salt
1t pepper
1T butter
1 or 2 cloves finely chopped garlic
grated parmesan
parsley, finely chopped

Toss flour, garlic powder, onion powder, S & P in a paper or plastic bag.

Wash and scrub potatoes. Cut into wedges 8-10 wedges each potato,, depending on how thick you like them.

Place the wedges in the flour mixture, close bag and shake to coat all wedges.  Place wedges on a baking sheet. Spray with canola or olive oil.

In 450 oven, cook the wedges for 25 minutes, turning once through cooking.

While the wedges are cooking melt 1T butter in a sauce pan. finely chop one to two cloves of garlic. Sauté garlic for 1 min, before it turns brown, but just enough to infuse the butter with garlic flavor.

Once wedges are done cooking, drizzle with garlic and butter, sprinkle with grated parmesan cheese. Top with some chopped fresh parsley.