Cooking: Menu Week Ending April 25th

I am still working in the garden. Also, I bought a fabulous piece of furniture so I need to finish painting and caulking that piece, to show it too you. The bridal shower is fast approaching and I hope to finish all the things I am making for the bride this week.

Spring brings lots of weeds so every free minute will be weeding…. and weeding… and weeding.

Monday: Chicken and Spinach Quesadillas

Source

• Canola Oil
• 2 c. baby spinach
• 2 c. leftover chicken
• 8 flour tortillas
• 2 c. Monterrey Jack
• ½ c. Sour cream
• ½ c. Fresh Salsa

Sauté spinach and leftover chicken for about 1 minute until spinach is wilted. Sprinkle bottom half of tortilla with cheese and some spinach, chicken mixture. Fold in half and working in batches, cook the tortillas in a medium heat sauté pan treated with some oil. One to three minutes per side, until cheese is melted. Serve with sour cream and salsa.

Tuesday: Sausage, Peppers and Rice

Wednesday: Pancakes and Fruit

Thursday: Turkey and Ham Bagel Melt

Friday: Steaks with Herb Butter, Potato Wedges with Cesar Salad

After the steak has been cooked top with a small portion of herb butter!!!

Herb Butter

• 3 T. butter at room temperature
• 2 T. Fresh chives
• 1 T. Rosemary

Saturday: Spring Risotto

Sunday: Spinach, Pear and Walnut Salad

Source

• 6 c. of Spinach leaves
• 4 Bosc Pears, peeled, halved and cored. Then cut the pears into thing slices
• Blue Cheese, 2 oz. I also use Gorgonzola
• ¾ c. of Walnut, toasted.

Dressing:

• ¼ c. Sour Cream
• 2 T. Mayonnaise
• 2 T. Walnut Oil
• 2 t. Red Wine Vinegar
• 1 t. Worcestershire Sauce
• Hot pepper sauce to taste
• Black Pepper to taste