Menu for May 3rd – May 9th

I’m writing out this menu while sitting on the couch wearing mismatched p’jamas, watching The Celebrity Apprentice.  I would like to take this opportunity to tell you my level of craziness has increased  exponentially.  How can I be certain?  I’m watching The Celebrity Apprentice.   For Brett Michaels.  I’ve tried to deny it, tried to push it away, but it’s proven to be impossible;  I like Brett Michaels of 80’s hair band Poison.  It is sooooo un-like me to like Brett Michaels of 80’s hair band Poison.  Or any man who wears a head scarf really.   But much like Friday’s menu, there are some things I shouldn’t like, some things I’m a bit embarrassed to admit that I like, but for some unexplainable reason I like them none-the-less.  Get well Brett.

MONDAY – Leftover Cheeseburgers, Macaroni Salad, Corn on the Cob & Baby greens salad

I accidentally made too many cheeseburgers the other night.  On purpose.  Oops.


TUESDAY – Broccoli Quiche, Hot Italian Sausage slices, Baby greens salad

I bought the quiche O.K.?  I bought it.  I think it’s homemade though.   Just wasn’t made in my home.  It’s pretty stinkin’ exciting to know that all that’s involved in dinner making is heating up a quiche and grilling some sausages.  And making the salad.  And the dressing.  And then cleaning up.  HOW CAN IT BE THIS MUCH WORK WHEN I BOUGHT THE QUICHE??!

WEDNESDAY – Grilled Tenderloin Steaks, Twice Baked Potatoes with chives, Grilled Red Peppers with goat’s cheese and honey balsamic dressing.

If you haven’t tried grilling red peppers on the BBQ you have to.  If you haven’t tried topping them with goat’s cheese drizzled with a dressing made of 1:3 balsamic vinegar/olive oil plus a touch of salt, pepper, dijon mustard and honey … you REALLY have to.   You’ll love it so much you’ll want to wear a little piece of it around your neck in a locket.‘s Butter Chicken, Jasmine rice, my pal Neil’s Carrot puree.  Couppla Pappadums.

I noticed my friend raving about this butter chicken recipe on Twitter so I’m gonna give it a shot.  If I like it, I will let you know.  If I do not like it I will let you know.  Same goes for you Neil of CommunalTable.  Watch your back there carrot boy.  Neil’s actually the husband of my latest producer Jenny!   They have a food blog together that shows you how to make Olive Oil ice cream.  I swear.

FRIDAY –  Taco Bake, Salad

Taco Bake is a disgusting concoction made of cut up flour tortillas mixed together with cheddar cheese, salsa, ground beef, jalapeno peppers, onions and spices.  Put it all in a big cast iron pan and stick it in the oven.  It looks like barf casserole.  And I love it.  Shhh.  Don’t tell the big lug.  He thinks I hate it and that when I make it I’m “making it especially for him”.  Wins me points.  I’m smart like that.


Brined whole Chicken Rotisserie Roasted on the BBQ, Stuffing, Garlic Mashed Potatoes, Frenched Green Beans

Chicken from restaurants and those pre-cooked chickens in grocery stores always taste so good because they’re brined.  Everything’s better once you soak it in saltwater.  You know the brined chicken is super good if  the night after you eat it  you wake up  from your dream about dieing of thirst in the middle of the desert, feeling like your tongue is wrapped in cotton balls.  To brine chicken make a mixture of 1/4 cup salt, 1/4 sugar and 4 cups of water.  Let the chicken soak for 15 minutes – 1 hr., depending on the size.  As far as the Garlic Mashed Potatoes go, I have yet to find the perfect recipe.  My friend Anj’s mother makes the perfect ones but I can’t remember how she does them.  Anj?  You out there?  Ask your mom about her garlic mashed potatoes.  Please.

SUNDAY –    Spaghetti & Meatballs, Garlic Bread, Caesar Salad.

I make my spaghetti sauce for this recipe from tomato “juice” that I press myself every fall.  There’s no real need for you to know that, I’m just boasting a little.

And to reiterate, get well Brett.  If you pull through I promise to track you down and feed you some Taco Bake.


  1. Langela says:

    Ok. We are coming for dinner. Every night! Wonderful-looking menu. (except pureed carrots. is there a recipe for them that might make them sound more appetizing. some secret ingredient to magically transform them? wait. you gave a link.ok they do sound like something I could choke down;))

  2. Neil says:

    Hi Karen!

    Okay, a few comments:

    1) There’s no such thing as making too many cheeseburgers, by accident or on purpose.

    2)Kudos for planning out your menus like this. I always think about doing this, then I don’t. And then recipes just randomly pop into my head (translation: the voices tell me what to make).

    3)Umm… can I come over Wednesday night?

    4) Thanks so much for the mention, and I’m looking forward to either a positive or negative comment on my blog after your meal Thursday.

  3. Anj says:

    Hi Karen!
    Okay so I read your comment then I sat and wondered “does she mean me? How many Anj’s does she know? Probably not that many that spell it with a J so she must mean me!”

    Then I consulted Heidi about whether she could remember any garlic mashed potatoes, seeing as I hate potatoes I don’t really notice what they are and just pass the bowl on by.
    Heidi also had no recollection of garlic mashed potatoes but we both decided you must be remembering my mom’s Greek Potatoes which Heidi says are delicious and even I like them just for how great they make the kitchen smell – all garlicky and buttery. If you want this recipe, let me know and I will email it tonight. Even I the potato hater have made it and received raves.

    • Karen says:

      LOL. Yes, Anj I’m talkin’ to you! I can’t believe after all of these years I have been thinking of your mom’s potatoes as mashed! I’m such a doofus. See how the mind can play tricks on you?! This is how innocent people end up going to jail! I was positive she made garlic mashed potatoes. She isn’t black is she, your mom? I’m starting to doubt any and all parts of my memory now.

Leave a Reply

Your email address will not be published. Required fields are marked *

Optionally add an image (JPEG only)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

The Art of Doing Stuff