Sunday, October 25, 2009

Menu Planning: Week Ending 10.31.09

This week is prepping for Halloween; baking, sewing, caramel apple making.... spider web designing. Fun! Fun!!

Sunday: Lobster Bisque and Salad

Monday: Seven Layered Salad

Tuesday: Meatloaf, Mashed potatoes and Broccoli

Wednesday: Church

Thursday: Club Sandwiches
Friday: Five Cheese Pizza
Saturday: Halloween Party


2 Lobster tails

Tomato Paste

Lobster Stock
Heavy Cream

Iceberg lettuce

Frozen Peas

Cheddar Cheese

Hamburger – 3 lbs

Deli turkey


American cheese
Pizza Crust

Kidney beans


Fresh Thyme
Dry Sherry



Frozen Broccoli


Using leftover cheeses


Stewed Tomatoes

Frozen Corn

Lobster Bisque

Picture Source: What's Cooking America


2 lobster tails

5 tablespoons extra-virgin olive oil

5 tablespoons unsalted butter

2 leeks, halved lengthwise

2 onions, halved

2 stalks celery, in big chunks

2 carrots, in big chunks

6 sprigs fresh thyme

2 tablespoons tomato paste

4 cups of lobster stock or water
1/2 cup dry sherry

3 tablespoons all-purpose flour

4 cups heavy cream

1 teaspoon whole peppercorns

Kosher salt and freshly ground black pepper


Remove the cooked meat from the lobster tails. I roast them in a 400 degree oven with olive oil, butter, an onion, thyme and bay leaf. Season with salt and pepper.
Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons butter in it. Add the tails, leeks, 1 onion, celery, carrots, 1/2 the thyme, and the tomato paste. I also find some lobster stock at our local market and use that instead of water. Cook until the vegetables are soft, about 10 to 15 minutes. Add the dry sherry and sprinkle in the flour, stir, and cook for another 2 minutes. Add water to cover and stir up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately decrease the heat and gently simmer until the soup is reduced and thickened, about 30 to 45 minutes. Strain this into a clean pot and season with salt and pepper if needed; keep warm. Add the cooked lobster meat to the bisque

Seven Layer Salad

Picture Source: Delicious Bits.Com


1 pound bacon
1 large head iceburg lettuce- rinsed, dried and chopped

1 red onion, chopped
1 (10 ounce) package frozen green peas, thawed

10 ounces shredded Cheddar cheese

1 1/4 cups mayonnaise

2 tablespoons white sugar
2/3 cup grated Parmesan cheese


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2 In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon. 3 Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled. Makes 12 servings


  1. Oh YUM,
    What time shall I be there?

  2. Two foods I really enjoy. I am thrilled that you shared these recipes with us. I am copying them and going to use them in the next few weeks. Thank you!

    Would you please email me your snail mail address. Your apron is ready to mail to you. I think it is a beautiful choice you made.


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