saturday: ordered pizza :)
sunday: chicken fajitas made by josh
monday: french dips (new recipe--see below), roasted potatoes/sweet potatoes
tuesday: pork carnitas (see below), guacamole, tomatoes, tortilla chips
wednesday: coconut shrimp with sauce (which i liked but liked the fruit salsa better), fruit salsa, and bread..... rest of the family had kielbasa, wild rice and berries
thursday: grilled chicken, tomato salad and garlic bread (baked potatoes too?)
friday: Fend for yourselves! jack appt in grandville
saturday: unsure...... sammies perhaps!
sunday: dad day :) lunch with my parents and then dinner at the farm with josh's parents--burgers and fruit salad
FRENCH DIPS--From Family Circle
Ingredients
- 2 tablespoons unsalted butter
- 1 medium-large onion, sliced
- 1 cup lager beer
- 1 can (14.5 ounces) fat-free, lower-sodium beef broth
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 boneless lean top round steak (about 1 1/4 pounds)
- 1/2 teaspoon Montreal steak seasoning
- 6 split-top rolls (i used these Portuguese rolls from meijer bakery)
Directions
1. Heat oven to 450 degrees F. In large nonstick skillet, melt butter over medium to medium-high heat. Add onion and cook, stirring, 5 minutes.2. Pour beer and 1 cup of the beef broth into skillet. Stir in sugar, salt and pepper and bring to a simmer. Cook 3 minutes. Pour mixture into an oven-proof baking dish.
3. Return skillet to medium-high heat. Sprinkle steak with Montreal seasoning. Add to skillet and brown on both sides, 3 minutes total. Add remaining beef broth to skillet, scraping up any brown bits from pan. Transfer steak to baking dish; pour skillet contents over steak.
4. Cover dish with foil and roast at 450 degrees F for 25 minutes. Remove from oven and increase heat to broil. Open rolls slightly and toast under broiler for 1 to 2 minutes.
5. Thinly slice steak against the grain and return to baking dish. Divide meat and onions among rolls, spooning sauce over each. Serve sandwiches with additional sauce for dipping alongside.
YUMMY!
COCONUT SHRIMP:
1 egg
1/2 cup flour
2/3 cup coconut milk.
mix till smooth..dip shrimp in plain flour then batter..then Roll in coconut
Chill in fridge for 30 mins then drop them in oil/fryer till golden brown flip once!
Make dipping sauce from Orange marmalade, dijon mustard and Horseradish..
FRUIT SALSA:
nectarine, red onion, jalapeno--all cut into size bites you want
splash of lime juice
bit of honey
dash of salt
mix and let sit at room temperature to mingle
Pork Carnitas:
Served on toasted soft corn tortillas with avacado, jalapenos, and red onion! :)
2 pounds pork shoulder
1/2cup freshly squeezed orange juice (about 1 large orange)
1/4cup freshly squeezed lime juice (about 1 large lime)
7cloves garlic (whole intact)
1/2tablespoon kosher salt
1tablespoon cumin
1/2cup beef broth
corn tortillas sourcream, salsa, sliced avocado (optional)
The Directions.
Usea 6 quart slow cooker. In a small bowl, combine the salt and cumin.Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.Shred meat fully and serve on warmed corn tortillas with desired toppings.
