Join us on a cruise around the world....Hope you enjoy!
Make sure you play with your food this week!
Make sure you play with your food this week!
- Sunday: Argentina
- Lime-Marinated Pork Tenderloin with Chimichurri Sauce
- Salad
- Grilled Veggies
- Creamsicle Sammies
- Monday: Day 2 in Argentina
- Leftover Chimichurri Turkey Burger, Grilled Asparagus, Oven Fries with Garlic Aïoli
- Tuesday: Italy
- Grilled Chicken with Pesto Pasta (Andrew's favorite)
- Salad
- Roasted Garlic Bread
- Wednesday: Japan/China
- Fried Wontons with Sweet & Sour Sauce
- Cut wontons into 1-inch strips. Fry wonton strips in 1-inch peanut oil in a skillet over medium-high heat. Cook in batches until light brown and crisp, about 1 minute. Transfer wonton strips to a paper-towel lined plate and season with salt.
- Japanese Pasta
- 1 pound Spaghetti or Linguine, uncooked
- 12 ounces flank steak (12 to 16 ounces), cut on diagonal into thin strips (across the grain of the meat) - Note: Chuck Steak is cheaper because it is tougher. If you cut against the grain it will be tender.
- 1/3 cup low-sodium soy sauce
- 1 red bell pepper, halved and sliced
- 2 carrots, sliced into 1/4-inch rounds
- 2 bunches scallions, sliced
- 1. Prepare pasta according to package directions; drain.
- 2. In a non-stick skillet, sauté the flank steak over high heat. If it begins to stick, add a little soy sauce, one tablespoon at a time. When the steak is cooked through, reduce the heat to medium-low and add the soy sauce, red bell pepper, carrots and scallions. Increase heat to medium-high and cook three minutes. Toss with pasta and serve.
- Thursday: Caribbean
- Caribbean Pork Steaks
- 1 1/2 pounds boneless pork steak, about 1/2-inch thick
- 1 large red onion, sliced
- 3/4 cup fresh lime juice
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1. Place pork and onions in a glass or enamel 12 × 9-inch baking dish. Combine lime juice, salt and cayenne; pour over pork; cover and refrigerate for several hours.
- 2. Lift pork steaks out of marinade, brushing off onions. Broil or cook over hot coals, 3 inches from heat, for 8-10 minutes, turning once. Heat onions and lime juice to boiling. Serve onions with cooked pork. Serve with tortillas, if desired.
- Friday: Mexico
- Enchilada Bake
- Sopapillas: cover with your choice
- ice cream
- chocolate sauce
- whip cream
- fruit
- Saturday: Back Home
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