Photo: Cookography

Baked Eggs with Cheese, Tomatoes and Bacon from Luke and Caroline at Cookography.

I saw this dish for the first time on Barefoot Contessa.. she and Jeffery had Baked Eggs in a bistro in Paris.. ohh la la. Sometimes she irritates me, you know? *ahem* But this is not about my love/drives me crazy relationship with Ina.. this is about her impeccable taste in egg dishes. I didn’t go in search of her recipe though, I wanted something from a blogger and ohhhh baby did I find one.. if you like eggs, this dish is gonna make ya flip!

Serves 2
Ingredients:

4 eggs
Butter
10 grape or cherry tomatoes
2 strips of bacon
A good hunk of cheese to grate
Smoked paprika

Tools:

2 ramekins or other oven proof dishes

Photo: My Husband
Hates Veggies

Seared Tuna with Avocado and Cilantro-Lime Dressing from Kitty of My Husband Hates Veggies

It’s still summer for many of us, and cooking all day just isn’t an option yet.. not until we start to feel the crisp breezes of Autumn anyway. This lil number is quick, easy and for little effort you get huge taste! Oh and might I suggest buying an extra steak or two.. there’s a lil number coming up mid-week that you don’t want to pass up!

Serves 1 (double or quadruple for 2 or 4 people)

Ingredients:
1 fresh tuna steak $(H a(Bs big as you are hungry
1/3 cup soy sauce
1 tablespoon freshly microplane-grated ginger
2 cloves freshly microplane-grated garlic
1 teaspoon brown sugar
juice of 2 limes
1/4 cup olive oil
1 handful chopped fresh cilantro
1/2 haas avocado $(H c(Bubed
salt & pepper

Photo: Sass & Veracity

Strawberry and Tomato Salad from Kelly of Sass and Veracity

Serves 2

This is the first of 3 recipes I’m featuring from one of the loves of my life, Kelly, of Sass and Veracity. Check her blog out, you’ll wonder how I settled upon ONLY 3. :) She’s on a salad kick.. working her way through Bittman’s 101 Salads and this one just had me drooling..

Ingredients:

1 big yellow tomato
1 hand full of yellow cherry tomatoes
5-6 big strawberries
5-6 red sorrel leaves
basil
Parmesan, fresh, shaved
balsamic vinegar
salt & pepper

Photo: Kalyn’s Kitchen

Marinated Flank Steak from Kalyn of Kalyn’s Kitchen

I’ve learned the virtues of knowing how to make an inexpensive cut of meat (usually a tough cut of meat) tender and juicy. You save money, but don’t skimp out on taste and texture. The flank steak is a perfect example. With a lil TLC that won’t hurt your budget, your schedule or your brain, it can turn out to be melty-in-the-mouthy-good. ;)

Serves 4-6

Ingredients:

2-3 pound flank steak or London Broil
2 T balsamic vinegar
2 T fresh lemon juice
1 T Dijon mustard
1 T Worcestershire sauce
1 T finely minced fresh garlic
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
1 tsp. smoked paprika or paprika
(original recipe had cayenne pepper, which I stopped using through the years)
1/4 cup olive oil

Serves 2-4

Kelly’s up again.. this time it’s a spin on your everyday mac & cheese. This one uses tomatoes and bacon in this creamy comfort food. YUM!

Ingredients:

1 lb. thick pasta
4 c. 2% milk
4 T unsalted butter
1/2 c. flour
4 oz. blue cheese, crumbled
6 oz. colby jack, shredded
6 oz. extra sharp cheddar, shredded
6 strips bacon, cooked, drained, and chopped
4 small roma tomatoes, cored and chopped
2 T unsalted butter, melted
1-1/2 c. fresh bread crumbs
1/4 c. fresh Italian parsley

Photo: Recipe Girl

Glazed Pork Tenderloin with Pineapple from Lori of Recipe Girl

Serves 4

You have to love the pork tenderloin. I’m not talking the LOIN – that huge honkin piece of meat that when cut can give you 486 boneless porkchops. I’m talking the TENDERLOIN that is much, much smaller and usually comes 2 in a package. Incredibly flavorful and tender.. you really can’t find a better cut of pork. This recipe doesn’t have a boatload of ingredients and well.. if it comes from Lori then you KNOW it’s going to be delicious. :D

Ingredients:

PINEAPPLE:
4 slices (each 1/2-inch-thick) fresh pineapple

PORK:
3 Tbs hoisin sauce
2 tsp grated, peeled fresh ginger
1 clove garlic, minced
1 tsp dijon mustard
1½ lbs pork tenderloin, trimmed
coarse salt and freshly ground black pepper

SAUCE:
2 Tbs hoisin sauce
2 Tbs pineapple juice
2 tsp grated, peeled fresh ginger
1 tsp soy sauce
freshly ground black pepper

Photo: La Mia Cucina

Salad Niçoise from Me! La Mia Cucina

Now this salad.. it’s the King of salads in my book.. and there’s not even a leaf of lettuce involved! This is what you do with that extra tuna steak you’ve got.. and seriously, if you’ve got leftover tuna from Sunday night’s dinner, don’t even bother with the prep in this recipe, just use what you have. If you’d rather go fresh and start anew, I’ll be able to help you out. You like sesame seeds, right? :D

Serves 2-4

Ingredients:

8 oz. fresh Ahi Tuna or Albacore – (try to find sushi grade – you won’t be sorry)
1 TBS olive oil or cooking spray
(recipe for sesame seared tuna below)
1/4 pound green beans, trimmed and blanched – (I suggest salting the boiling water)
3/4 pound of new red potatoes, quartered and steamed until fork tender – (My trick here is to put 2 crushed garlic cloves on the bottom of the steamer basket.. it gives the potatoes a light garlicy flavor that’s delicious)
1/4 c. red onion, either thinly sliced or minced
1/4 c. pitted Niçoise olives
1/2 c. cherry tomatoes, halved
1-2 eggs, hard boiled, peeled and quartered

Vinaigrette
2 TBS. Champagne vinegar – (I used Trader Joe’s Orange Muscat Champagne Vinegar)
1 TBS. fresh tarragon, chopped
1 tsp. Dijon mustard
1 small shallot, minced
3/4 c. olive oil
sea salt, to taste
ground black pepper, to taste

Photo: La Mia Cucina

Baked Spaghetti from Lisa of La Mia Cucina

Serves 10 (TEN!)

Another favorite from my repertoire and one I wasn’t even going to include in this menu until I made it last night and was reminded how damn good it is. It makes enough for a crowd, so what I like to do is after lunch the next day, I portion the baked spaghetti and then wrap it in plastic wrap, then foil and freeze it for quick dinners on those nights when you’d rather eat live bees than dirty a pot or pan. ;)

Ingredients:

1/2 c. chopped onions
1 c. chopped green peppers
1 TBS. olive oil
2 to 3 c. of your favorite marinara sauce
1 (4 oz.) can mushroom slices
1 (2 oz.) can sliced ripe olives
2 tsp. oregano
1 1/2 lb. ground beef, brown and drain
1 lb. spaghetti, cooked al dente (You’ll be baking it too, so don’t boil for too long) and drained
1 wedge (1/2 lb.?) of Fontina cheese, sliced (Italian Fontina, it’s semi-soft and melts perfectly.)
Or any other good melting cheese – mozzarella would certainly be just as good.
1 (10 oz.) can cream of mushroom soup (using fat free or low sodium would be fine)
1/4 c. water
1/2 c. grated Pecorino Romano or Asiago

Photo: We Are Never Full

Cuban Sandwiches from Amy & Jonny of We’re Never Full

Serves 2

Okay this is comin’ from a gal who has never been to Cuba.. not even Miami, Florida. I’ve never ever had an authentic Cuban sandwich, but I’ve made my own and I’ve DROOLED over other people’s recipes.. and this one is DEFINITELY DROOL-WORTHY. What a great way to use up the extra pork tenderloin you might have from Tuesday’s dinner.. add a lil Swiss cheese, some ham, a pickle and the best loaf of soft Italian or French bread you can find (making your own authentic pan de manteca is truly the way to go, but sometimes we just don’t have time to make our own) and you’re on your way to sandwich heaven. Complete and utter bliss.. trust me. No.. trust Amy & Jonny, this is their recipe. :)

Ingredients:

1 loaf fresh Cuban bread (pan de manteca) or soft baguette-type loaf (in the US, Italian bread could work okay, providing it$(Bs (Bquite soft)
1/2 lb roast pork, sliced thickly (say, 1/2 inch, 1.5cm thick)
10 slices honey-roast ham
8 slices Swiss cheese
1-2 large pickles, sliced thickly
2 tbsp Dijon mustard
1 tbsp mayonnaise

Photo: La Mia Cucina

Pepper Steak – Lisa Style from Lisa of La Mia Cucina

Serves 4-6

This is my version of Pepper Steak.. although it’s got way more veggies than your average Pepper Steak. It takes a bit longer to make than a stir-fry, so we can’t call it that.. what we can call it is Hubbs’ favorite dinner. So it’s gotta be worth a mention, yes? :)

Ingredients:

2 tsp. beef bouillon granules
1 c. boiling water
2 TBS. cornstarch
1/3 c. soy sauce + additional soy sauce
1 lb. boneless sirloin steak, cut into bite sized chunks (or use leftover flank steak)
4 garlic cloves, minced
1 tsp. minced ginger
1 tsp. ground black pepper
2 TBS. vegetable oil, divided
3 bell peppers, cut into bite sized chunks
1 c. sliced carrots
1 c. sliced celery
5 green onions, sliced into bite sized pieces
1 c. sliced mushrooms (doesn’t matter which kind, I use shitake)
1 can baby corn
1 can bamboo shoots
1 can diced tomatoes (or 2 fresh sm. to med. tomatoes, or 1 beefsteak, diced)
Hot cooked rice

Photo: La Mia Cucina

Fried Zucchini and Salad from Lisa of La Mia Cucina

Serves however many zucchini you wanna fry – 1 med. to large zuke probably feeds 2

It’s the end of the week! The beginning of the weekend! We must rejoice and celebrate! And what screams celebration more than something breaded and fried? You’re right! NOTHING. ‘kay well probably some things.. but we’re talkin’ fried zucchini here, kids.. nothing wrong with that. Serve with a side salad if it makes you feel better. ;)

Ingredients:

1 or 2 medium sized zucchini, washed and cut into thin slices (coins)
2 eggs, beaten
1 c. all purpose flour
1 TBS. salt
1 TBS. freshly ground black pepper
1/2 c. vegetable or canola oil for frying

Photo: La Mia Cucina

Italian Sausage Soup with Tortellini from Lis of La Mia Cucina

Serves 4-6

I like soups for dinner on a Friday.. they are delicious and you don’t really have to cook some of them for hours upon hours. Take this soup for instance, about an hour and you’ve got dinner. It’s spicy, but not too spicy (depends on how hot your sausage is *wink*), filling, and unbelievably delish. Guess what I’m having for dinner this Friday? :D

Ingredients:

1 lb. sweet (or hot) Italian sausage, casings removed (I just used bulk sausage)
2 TBS. Extra virgin olive oil
1 c. chopped onion
4 cloves garlic, minced
6+ c. beef stock
1/2 c. water
1/2 c. red wine
2 regular size cans of fire roasted diced tomatoes with the juice (or 1 fresh beefsteak tomato, diced)
1 c. thinly sliced carrots
1 c. diced yellow bell pepper
1 (1 lb.) bag of baby spinach
1 TBS. packed fresh basil leaves, chiffonade
1 tsp. dried oregano
1 (8 oz.) can tomato sauce
1 1/2 c. sliced zucchini or 1 1/2 c. celery – leaves and all
Salt & Pepper to taste
1 lb. fresh tortellini pasta
3 TBS. chopped, fresh parsley *I bought it but didn’t use it.. went with more basil*
1/8 c. soy sauce (Optional – *See Note)
Parmigiano Reggiano, shaved

Photo: La Mia Cucina

Bacon, Mozza and Zucchini Waffles from Sara of i like to cook

Serves 4

So I started off with Sunday Brunch and thought I’d end with Saturday Brunch. Isn’t it the way it goes on weekends? Many times there aren’t 3 squares a day, because your busy doing stuff that couldn’t be done all week.. not to mention we all like to sleep in a bit on the weekends if at all possible, yes? So brunch it is.. and this one is a doozy.. Found on new mommy-to-be (she’s going to be the best mommy EVER) Sara’s blog, I couldn’t resist pinching the recipe to share with all of yous. Hey.. did you know I’m going to be the soon-to-be-done-baking baby’s Ohioan Auntie?? Squeeeeeeeeeeeeeeee! :D

Ingredients:

1 1/4 cups low fat milk
2 eggs
2 garlic cloves, very finely chopped
1/3 cup vegetable oil
1 1/4 cups flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp pepper
6 oz grated zucchini
4 oz grated mozzarella cheese
3 strips bacon, cooked and chopped

Tools:

Waffle Iron

Photo: Sass & Veracity

Tomato Herb Tart from Sass and Veracity

Serves 4

Finally, the last recipe of the week is the third recipe from Kelly, a tomato & goat cheese tart. The perfect dinner, served with a salad and a glass of wine and ate al fresco. Want to make it a lil more hearty? Sprinkle any leftover cooked sausage from the Italian Sausage & Tortellini soup on top before baking. This tart just screams summer and right now with winter looming over us, I can’t scream summer loud enough. :)

Ingredients:

2 sheets purchased puff pastry
1 whole egg, beaten
1 c. Parmesan, freshly grated
4-5 San Marzano tomatoes
goat$(Bs (Bcheese
fresh herbs
minced garlic
extra virgin olive oil

Photo: Recipe Girl

Thank God It’s (insert week night) Watermelon Tequila Cocktails from Lori of Recipe Girl

Serves 8

Since I included a cocktail in my last menu, and since I saw this cocktail on Lori’s Recipe Girl blog and have been dreaming of it ever since, I felt this was a must add on to a long week’s worth of cooking. Enjoy!

Ingredients:

1/4 cup water
1/4 cup granulated sugar
8 cups diced seedless watermelon (1 lb.)
1/4 cup fresh lime juice
1 3/4 cups fresh blueberries
3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
1 1/4 cups silver tequila
ice cubes

Enjoy your week everyone! :)

xoxo

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PRODUCE
1 med. Spanish or vidalia onion
5 med. Bell pepper (whatever colors you like)
2 heads garlic

TOMATOES –
really any kind will work with any of these recipes, choose your favorites. I’m listing what is called for in the recipes:
2 Beefsteak
4 Romas
1 carton grape or cherry tomatoes
4-5 San Marzano Tomatoes
1 Yellow variety

1 bunch spring onions (scallions)
1 shallot
1 red onion
1 avocado
1 lb. bag of new red potatoes
1 bunch fresh mint
1 bunch fresh parsley
1 bunch fresh cilantro
1 bunch fresh basil
1 bunch fresh tarragon
3 limes
1 lemon
1 small knob of fresh ginger root
1 bag of sorrel or spring mix lettuce
1-4 small to medium zucchini
1 bag fresh baby spinach
1/4 lb. fresh green beans
1 lg. carton fresh mushrooms (whole or already sliced) or 1 sm. can sliced mrooms
1 sm. bag carrots
1 celery
1 carton strawberries
1 lb. watermelon
1 carton blueberries (optional)
fresh pineapple (you need at least 4 slices)

DELI/BAKERY
10 slices of honey or bavarian ham
10 slices Swiss cheese
1 loaf Cuban or Italian bread (French works too as long as it’s soft)
1 lb. fresh Tortellini (cheese filled) pasta (might be in dairy section)

DAIRY
1-2 lb. sharp cheddar or Colby Jack
4 oz. bleu cheese
1/2 lb. Fontina OR 1 lb. Mozzarella
1/4 lb. goat cheese
1/4-1/2 lb. Parmigiano Reggiano, Pecorino or Locatelli Romano or Asiago cheese (cheaper to buy wedge and grate yourself, or ask the deli if they’ll grate it for you – most will do for free)
milk
1 doz eggs

MEAT/POULTRY/FISH & SEAFOOD
1-4 Tuna steaks (very good quality)
1 lb. bacon – thick or thin
2-3 lb. flank or London Broil steak
1 1/2-2 lbs. pork tenderloin
1-2 lbs. Italian (sweet or hot) sausage, either bulk or in casing
1 1/2-2 lbs. ground round or ground beef (80/20)

MISC.
1 jar/can pitted Niçoise olives
1 10 oz. can cream of mushroom soup
1 sm. Bottle worcestershire sauce
3-4 cans fire roasted, diced tomatoes (if not using fresh)
1 8 oz. can tomato sauce
marinara sauce – amount is up to you.
1 8 oz. can sliced black olives (or slice yourself)
1 pkg. puff pastry (Where I live, the only kind made with real butter and not
shortening is from Trader Joe’s)
1 bottle champagne or red wine vinegar
1 jar large pickles, or 2 deli pickles, or 1 jar Vlassic sliced pickles
1 can Asian baby corn (not the pickled kind)
1 can bamboo shoots
1 lb. thin spaghetti
1 lb. thick pasta – shells, rigatoni, penne, etc.
5-6 c. beef stock
1 bottle Hoisin sauce
Pineapple juice – either the 6 pk. small cans if you’ll use the extra, 1 small bottle, or if you buy more than 4 slices of fresh, juice the remaining slices.
1 bottle red wine – buy something you’d drink!
1 fifth bottle of silver Tequila (Cuervo is best)

STAPLES (common items you might already have)
Paprika
cayenne pepper
sea salt
kosher salt
table salt
pepper
dried oregano
dried basil
dried thyme
sugar
balsamic vinegar (possibly red wine or champagne vinegar)
dijon mustard
Mayo
cooking spray
EVOO
canola or vegetable oil
AP flour
bread crumbs – plain
rice
white sugar
brown sugar
butter
soy sauce
baking powder
baking soda

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