Cooking: Menu Week Ending May 9th

My last full week before surgery and the garden is almost all planted. I have a few flowers to plant and one last project to do. We are busy working on the daughter's condo!! The weekend was spent with the kids taking down the popcorn ceiling. A messy process but we hope it will look good.

Since I will be cooking all week for the bridal shower, I want to make quick and tasty dinners.

• Monday: BBQ Chicken Pizza with red onion and Gouda cheese

BBQ Chicken Pizza

Ingredients

• 2 tablespoons olive oil
• 1/2 pound chicken
  
• 1/3 cup barbecue sauce
• Flour, for dusting surface
• 1 pizza crust
• 1 and 3/4 cup shredded Gouda
• 1/2 medium red onion, thinly sliced
• 3 tablespoons chopped fresh cilantro leaves

Directions

Preheat oven to 400 degrees F.

In a small bowl, toss chicken with 2 tablespoons barbecue sauce. Set aside.Spread remaining barbecue sauce evenly over pizza dough. Sprinkle Gouda, mozzarella, onions, and chicken over top. Bake for 20 minutes or until cheese bubbles. Sprinkle with chopped cilantro and cut into pieces.

• Tuesday: Crab Cakes, garlic mashed potatoes and sauteed green beans

Crab Cakes

Ingredients

• 1 pound crabmeat, picked free of shells
• 1/3 cup panko bread crumbs
  
• 3 green onions (green and white parts), finely chopped
• 1/4 cup mayonnaise
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 lemon, juiced
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• Dash cayenne pepper
• 1/2 cup peanut oil
• Favorite dipping sauce, for serving

Directions

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

• Wednesday: My son's birthday.... Out to celebrate
• Thursday: Apricot Glazed Chicken, wild rice and a green salad

Apricot Glazed Chicken

4 halves boneless and skinless chicken breast
1/4 c. apricot preserves
1 tbsp. grated onions
1 tbsp. lemon juice
1/4 tsp. dry mustard

Arrange chicken breast in a non-stick baking dish. Combine apricot preserves, grated onions, lemon juice and dry mustard; mix well. Spread mixture over tops of chicken breast. Bake in a 350 degree oven for 45 minutes.

• Friday: Out with Hubby to celebrate his birthday
• Saturday: BBQ Ribs, new potato salad and baked beans
• Sunday: Mother's Day.... I hate restaurants on Mother's Day. So we are having a huge Antipasto Salad.