Monday's Dinner, 7/13/15??

[cjs]

What's on the menu for today??

We had a great Charcuterie plate for lunch Saturday, and I brought home enough Salumi to make a pizza today!! And, even if I hadn't already planned on doing pizza today, I would have after seeing Blane's picture from yesterday!!

[Trixxee]

Freezer diving - stuffed shells. Will probably make a cucumber/tomato/avocado/olive/feta salad to go with.

[karyn]

We're having burgers tonight. I think I'm going to make them with goat cheese and a blueberry bbq sauce.

[DFen911]

I'm going to Karyn's house for dinner

[Mare749]

Ron is grilling chicken tonight. I made ricotta gnocchi this morning and it will be sauced with sauteed veggies, butter and a sprinkle of Parm.

[Trixxee]

Bumping the shells to tomorrow - now it's old school beef tacos for dinner.

[cjs]

Great pizza – Salumi with my favorite combination of cheese: mozz, jack & provolone. I usually sprinkle with parm or Asiago after cooking, but didn’t this time – still very tasty!





Yesterday was dreary and rainy and I needed the house to smell like baked goods, so found this recipe in an ebook I purchased recently for $0.00



I cannot keep Roy out of it – it is such a tart and tasty bread/cake!!

Lemon Tea Bread

3 Tbs butter, melted
1 cup sugar
2 eggs, at room temperature
1 ½ cups flour
1 tsp baking powder
1 tsp salt
¾ cup fresh lemon juice,divided
2 Tbs lemon zest, grated, divided
½ cup sifted confectioners sugar

1. Pour butter into mixing bowl and stir in sugar. When well blended, beat in eggs.

2. In separate mixing bowl stir together flour, baking powder, and salt.

3. Stir dry ingredients into wet ingredients. Mix well.

4. Add ½ cup lemon juice and 1 Tbsp. lemon zest.

5. Pour batter into a greased and floured 9 x 5 loaf pan.

6. Bake at 350 ° for 50 minutes. Remove from oven and cool 10 minutes.

7. While bread is baking, mix confectioners sugar with remaining ¼ cup lemon juice and 1 Tbsp. lemon zest in a small bowl.

8. Cool bread for 10 minutes in pan. Remove from pan, place on a serving dish, and pour glaze over top.

Yield: Makes 6 servings

Source
Author: Irene Klaeger, Inverness, FL
Author Notes
Fix-It and Enjoy-It: All-Purpose, Welcome-Home Recipes. Kindle Edition.

[losblanos1]

That looks awesome Jean. Yum!

I gave up on making the chow mein, so dinner is going to be tarragon cream chicken with asparagus.

[karyn]

Quote:

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I'm going to Karyn's house for dinner

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You're welcome any time!! Here's a link to the recipe, if you're interested... Burgers with Blueberry BBQ Sauce, Goat Cheese & Spicy Pickled Onions.

Jean, you're such a big spender!! That loaf looks gorgeous.

[Trixxee]

I bet that is good Karyn. I had a similar burger on the Big Island of Hawaii in Waimea that had the onions and goat cheese but they used a tomato jam.