January 16, 2011

Phi Menu!

Hello Sunday!
I missed my blog while I was away.  I am so excited to have 11, count 'em, 11 followers! I know it's not a lot, but it means a lot!
At the fraternity, we plan our menus two weeks at a time.  I will be posting the weekly menu each weekend.  I cook lunch and dinner Monday-Thursday and lunch only on Fridays. If you hate menu planning, feel free to take this menu and adapt it to your family.  I will be posting recipes with photos as we prepare each item, so as long as you have something for Monday's, you could use our recipes for the rest of the week.  We try not to repeat items very often, but it does happen, usually for favorites.  Anyway, I hope you find the menu helpful in your week of meal planning.  Just email me if you have any questions at

By the way.....
I tend to make Monday's an easy, out of the freezer type of lunch.  I don't hate Monday's, rather, I like them.  But I like them at home! So, I plan a lunch that is easy to prepare in 1 hour or less, so I can spend the morning at home, cleaning up the weekend hullabaloo that remains after my family scampers off to work and forgive me if you don't like corndogs, but these boys like some 'bad' food once in a while and with me, they get it on Monday.  Technically, they aren't due for my cooking until Tuesday due to MLK, so anything will make them happy!

Week of January 17-21
Lunch-Corn Dogs, Tomato Basil Bisque, Fresh Fruit
Dinner-Homemade Chili, Homemade Corn & Green Chile Cornbread
Lunch-Baked Macaroni & Cheese, Peas, Fresh Fruit, Homemade Roll
Dinner-Queso Smothered Beef Burritos, Fire Roasted Corn, Salsa & Chips, Green Salad
Lunch-Curried Tuna Melts on Wheat Berry Bread, Blueberry Muffins, Fresh Fruit, Potato Chips
Dinner-Shrimp Fajitas, Southwest Veggie Fried Rice, Pico de Gayo, Sweet & Spicy Pinto Beans
Lunch-Philly Cheesesteaks, Sweet Potato Fries, Fresh Fruit Salad
Dinner-Homemade Chicken Pot Pie, Cranberry Jello Salad, Biscuit
Lunch-Spaghetti w/Homemade meatsauce, Caesar Salad, Fresh Green Beans, Garlic Bread

 This menu gives you 9 meals to work with, 8 if you don't count my slacker meal of corndogs! So, if all you needed were ideas, here they are!

Today for my family, I am making a wonderful Rustic Roast Beef Sandwich.  For dessert I am going to make a Pear Tart! The recipes are below. Enjoy.
Rustic Roast Beef on Sourdough with Tangy Horseradish Aioli
4 Tbsp Extra Virgin Olive Oil
1 Green Bell Pepper, sliced into strips
1 large onion, sliced into thin rings
3 fine minced garlic
1 cup sliced mushrooms
1.5 lb deli roast beef, thin sliced
4-6 sandwich sliced Fontina Cheese, cut in half
1/4 cup Gorgonzola Cheese Crumbles (optional, but yummy!)
Fresh Spinach (optional)
Tomato slices (optional)
1-2 sticks softened butter
1-2 loaves sourdough baguette

Tangy Horseradish Aioli
1 cup mayo
2 Tbsp Horseradish Sauce
Juice of 1/2 lemon
*In a small bowl, mix all ingredients. 
Put sauce into a squeeze bottle if you wish.

Oven 400
Heat a saute pan on medium, then add olive oil and
garlic.  Add bell pepper and cook for 1 minute.  Add
all of the onion and mushrooms and cook another 2-3
minutes.  Cook until onions are clear and brown on
the edges.  Set aside.  Slice sourdough baguette in half
lengthwise, like a big sandwich.  Then cut into 3-4
sections on the diagonal for individual sandwiches. 
Carve out some excess bread on each side, so the
sandwich isn't so thick with too much bread.  
Butter each side.  On the bottom half of each sandwich
 section layer:
4-5 slices of roast beef
A spread of the aioli
A sprinkle of gorgonzola
A spoonful of onion mushroom mixture
A layer of trimmed spinach leaves
Top with Fontina slices & another smear of aioli
Place the top half of the baguette on the sandwich, wrap in foil,

BAKE for about 25 minutes.
Feed your Fans!
**The sandwiches I made did not have Gorgonzola or spinach. I'm slowly trying to get my kids to get out of their 'food comfort zone'. The horseradish sauce was a huge step!

Pear Tart (Galette)
This recipe is sooooo EASY!!! And will impress anyone!
Oven 425
1 prepared Pate Brisee ~ see earlier post
4-6 pears, peeled, cored, sliced thin
1/4 cup sugar
1 Tbsp corn starch
juice of 1 lemon
1/4 cup triple sec (optional)
Slice pears into a bowl. Mix corn starch, sugar, triple sec, & lemon
in a measuring cup.  Add  sugar mix to pears and gently stir so all the pears are covered with the sugar mix. 
While pears marinate, roll out crust onto baking sheet or
the removable circle from a tart pan.  Lay pears on crust by layering into a circle moving your way out leaving about 2 inches to fold over.  As you can see in mine, it isn't very uniform and it certainly doesn't look like some fancy tarts in books.  To achieve that, you need lots of uniform pieces which requires more fruit than I had.  After layering the pears, fold the edges over the fruit. Pour some of the leftover liquid over the fruit.   Brush with cream, sprinkle with sugar.
Bake 20-25 minutes.  Watch for the edges to brown and the liquid to bubble. 


  1. That pear tart looks wonderful. And I am asking myself why I don't think to make a tart more often instead of a pie. Thanks for the idea and the recipes.