Menu for September 7th -13th

Monday: Bbq tri-tip, Beans, Corn on the Cob

Tuesday: Pork loin chop, Rice, Broccoli

Wednesday: Pizza(homemade or order)

Thursday: Chicken spaghetti skillet, Bread, Fruit salad

Friday: Out for Sushi

Saturday: Bbq chicken, Baked Potato, Green salad

Sunday: Guacamole burgers, Corn, Green salad

Dessert of the week: Oreo ice cream cake

Basic Cooking Tip of The Week

How to cook a New York Strip Steak

Use a large skillet(I prefer cast iron) heat to medium high. Take steak out of fridge and let sit for 15-20, you want it to be close to room temp. Season with granulated garlic, kosher salt and pepper to taste. Add a little vegetable oil to pan. Add steak and cook 4 minutes per side(for med rare). Take out of pan and place on a plate, let rest(don't touch) for 5-10 minutes. Enjoy!

Butter Carrots

This is a good one, another one of kili's favorites. I don't ever measure when I make it, so here it is basically!

Ingredients:

2 carrots peeled and sliced

honey to taste

salt to taste

butter to taste

Make it:

In a small saucepan boil enough water to cover carrots, add carrots. Cook until soft. Drain, in same saucepan add all other ingredients, stir and serve. So simple and so good! Enjoy!

Spaghetti

Ingredients:

1 28oz. can plum tomatoes(I think Fresh & Easy are the best)

1 28oz. can crushed tomatoes

1 onion diced

1 bell pepper diced

2 tblsp. garlic

1 lb. ground beef

1c. red wine

Salt, pepper, italian seasoning to taste

1/2 lb. spaghetti noodles cooked according to package directions

Make it:

In a large pot over medium heat brown ground beef, drain. Add onion, bell pepper, and garlic cook until softened. Add wine simmer until reduced by half about 5 minutes. Add both cans of tomatoes and seasonings. Bring to a low simmer, cover and let cook an hour, stirring occasionally. Uncover and cook another hour. Taste and add more seasoning if needed. Serve over noodles. Sprinkle with parmesan, crushed red pepper, and fresh basil to your taste. Enjoy!

Summer Squash and Eggplant Saute

Ingredients:

1 tblsp. Butter

2 Summer Squash halved and sliced

1 medium sized Eggplant halved and sliced

1/4c. onion(any kind) diced

Granulated Garlic, salt, pepper, and Thyme to taste

1/4c. White wine

1/2c. Shredded parmesan cheese

Make It:

Melt butter in a medium size saucepan, add onion, squash, and eggplant. Saute until softened. Add seasoning and wine let simmer 5 minutes. Add parmesan let melt and serve. Enjoy!

Black Beans

Ingredients:

1 can Black Beans, drained and rinsed

1/2c. Salsa (any kind you like)

Chopped Cilantro to taste

Make It:

In a saucepan add all ingredients, simmer over med-low heat for 20 minutes. Enjoy!

Menu for August 31st-September 6th

Monday- Cheeseburgers, Green Salad, Watermelon

Tuesday- Chicken tacos, Black Beans, Grapes

Wednesday- New York Steaks, Summer Squash and Eggplant Saute

Thursday- Pork Chops, Mashed Potatoes, Green Beans

Friday- Shredded Beef Quesadilla, Red pepper strips

Saturday- Spaghetti, Butter Carrots

Sunday- BBQ Chicken, Cheese Bread, Green Salad

Weekly Dessert: Peach Pie