21 May, 2016

Menu: Memorial Day Backyard Picnic (two options)

Almost every item on these menus is or can be prepared in advance (denoted by #). Alternatives are suggested to help tailor the menus to your family's preferences. 

We have tried and regularly serve items marked with an asterisk (*). 





Memorial Day Backyard Picnic 

Menu One for Twelve (chicken)

Choose one Main
*Cold Rotisserie Chickens# 

or Chicken and Bacon Sandwiches
on sourdough bread# with condiments#
(Package sandwich ingredients separately and assemble sandwiches just before eating.)


Choose three Sides

Oriental Asparagus-Noodle Salad# or Weight Watchers Greek Pasta Salad



Choose one or two Beverages
Spa Water# or Iced Tea#

Ice cold beer# or Raspberry Sangria#


Choose two Desserts
Brownies# or Chocolate chip cookies#

Pineapple Delight# or Pineapple Cake#






Memorial Day Backyard Picnic 

Menu Two for Twelve (pork)

Main
on Sister Schubert's Parker House Style Dinner Rolls#


Choose three Sides
Red bell pepper strips, Carrot and celery sticks#



Fresh fruit salad#


Choose one or two Beverages
Spa Water# or Fruit juice#

Ice cold beer#



Choose two Desserts

Menu: Memorial Day BBQ Potluck (two options)

Almost every item on these menus is or can be prepared in advance (denoted by #). Alternatives are suggested to help tailor the menus to your family's preferences. 

We have tried and regularly serve items marked with an asterisk (*).





For Menu One, start the slow cooker pork sirloin tip roast about six (6) hours before meal time; alternatively, I have cooked and shredded the pork the day before it is needed. If you prepare the BBQ Sauce in advance, reheat it just before serving. You could bake the casserole(s) the day before and reheat, or assemble them in the morning to bake thirty minutes before serving. 


Memorial Day BBQ 

Menu One for Twelve (pork sandwiches)

* Artichoke Salsa# with baked chips



Main


Choose three sides



Fresh Fruit Salad# or Marion's Red, White & Blue Salad# 


Choose one or two Beverages
Spa Water# or Iced Tea#

Ice cold beer# 
or Ina's Margaritas#


Choose two Desserts
* Lucy's Cream Cheese Bars# or * Lemon Ice Box Pie#

* Mama's Pound Cake# with Fresh Berries# 
or Bourbon Ice Cream#




For Menu Two, cook the BBQ chicken just before serving. If you choose to serve Moist Cornbread, Baked Cheese Grits, Mama's Corn Cobbler, or Frozen Mango Margaritas, prepare those items just before serving, too.Otherwise, the Menu Two items are or can be prepared in advance (#).

Memorial Day BBQ 

Menu Two for Twelve (BBQ chicken)

Appetizers



Main
Grilled or Baked BBQ Chicken 


Choose three or four Sides


Deviled Eggs#



Choose one or two Beverages
Fruit juice# or Spa Water# or Iced Tea#

Ice cold beer# or Frozen Mango Margaritas


Choose two Desserts
* Lucy's Cream Cheese Bars# 
or No-Bake Peach Pie#

* Mama's Pound Cake# with Fresh Berries# 
or Bourbon Ice Cream#



Memorial Day
Menus
Summer

20 May, 2016

Menu: Memorial Day Burger Cookout

Almost every item on this menu is prepared in advance (denoted #). Alternative sides and desserts are suggested to help tailor the menu to your family's preferences and to make planning for a larger group or potluck meal easier. 

Grill burgers, prepare frozen margaritas, and assemble the Brownie Fruit Kebabs just before serving. We have tried and regularly serve items marked with an asterisk (*). 


Memorial Day Burger Cookout 

Menu for Twelve

Choose one Appetizer
Ranch Dip# with Crudités# or * Homemade Salsa# with Tortilla Chips


Main
* Grilled Cheeseburgers with condiments#


Choose three Sides
* Fresh Fruit Salad#




Choose two Desserts
Strawberry Short Cake# or Strawberry-Pretzel Salad# 





Memorial Day
Menu
Summer

Page Last Modified 21 May 2016

16 May, 2016

Spaghettini with Fresh Herbs | Giuliano Hazan's Thirty Minute Pasta




Spaghettini with Fresh Herbs ingredients
"Spaghettini alle Erbe"
Makes 4 servings
1 medium clove garlic
6 to 7 sprigs flat-leaf Italian parsley
1 sprig fresh rosemary
1 to 2 sprigs fresh thyme
Sea salt
1-lb spaghettini
6 Tbsp extra-virgin olive oil
7 to 8 fresh basil leaves
3 Tbsp homemade or panko breadcrumbs


Spaghettini with Fresh Herbs Directions
Get ready
Assemble all ingredients. Fill a pot with about 6-quarts of cold water for the pasta. Place the pot over High heat and bring the water to a boil.

Peel and finely chop the garlic.

Finely chop enough of the fresh parsley to measure 2 Tbsp.

Finely chop enough of the fresh rosemary to measure 1/2 tsp, and enough thyme to measure 1 tsp.


Cook pasta
When the pasta water is boiling, add 2 Tbsp sea salt and the spaghettini to the boiling water. Stir until all the pasta is submerged. Following package directions, cook until al dente.


Prepare sauce
While the pasta is cooking, place the prepared garlic and parsley and the olive oil in an 8-inch skillet over Medium heat, When the garlic begins to sizzle, add the chopped fresh rosemary and thyme. Season with sea salt and cook one minute.

Shred the basil leaves; add to pan and cook, stirring, for thirty (30) seconds more. Remove from the heat; do not brown the garlic because it will become bitter.


Toss pasta with sauce and serve
When the pasta is cooked, drain well. Toss pasta with the sauce and the breadcrumbs and serve immediately.



Spaghettini with Fresh Herbs Notes



Guiliano HazanGuiliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes. (New York: Stewart, Tabori & Chang, 2009), no page number via eBook.  


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Spaghettini with Olive Oil and Garlic | Giuliano Hazan's Thirty Minute Pasta

Giuliano says a very good extra-virgin olive oil is essential to this dish. 


Amazon


Spaghettini with Olive Oil and Garlic ingredients
"Spaghettini all'Aglio e Olio"
Makes 4 servings
2 medium cloves garlic
3 to 4 sprigs flat-leaf Italian parsley  
Sea salt
1-lb spaghettini
1/8 tsp hot red pepper flakes
6 Tbsp extra-virgin olive oil


Spaghettini with Olive Oil and Garlic Directions
Get ready
Assemble all ingredients. Fill a pot with about 6-quarts of cold water for the pasta. Place the pot over High heat and bring the water to a boil.

Peel and finely chop the garlic.

Finely chop enough of the fresh parsley to measure 1 Tbsp.

Cook pasta
When the pasta water is boiling, add 2 Tbsp sea salt and the spaghettini to the boiling water. Stir until all the pasta is submerged. Following package directions, cook until al dente.


Prepare sauce
While the pasta is cooking, place the prepared garlic and parsley, the red pepper flakes and olive oil in an 8-inch skillet over Medium-High heat, Season with sea salt. When the garlic begins to sizzle, cook fifteen to twenty (15-20) seconds more and remove from the heat; do not brown the garlic because it will become bitter.  


Toss pasta with sauce and serve
When the pasta is cooked, drain well. Toss pasta with the sauce and serve immediately.



Spaghettini with Olive Oil and Garlic Notes



Guiliano Hazan, Guiliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes. (New York: Stewart, Tabori & Chang, 2009), no page number via eBook.  


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Italian-style
Pasta

Test! Lighter Lemon Pasta

This recipe is a work-in-process to lighten one of Guiliano Hazan's quick and easy recipes by avoiding heavy cream; he specifically cautions against using half-and-half here because it will curdle.


Penne instead of fettuccine

Lighter Lemon Pasta ingredients (8)
Makes about 6 servings
Sauce
One lemon
3 Tbsp unsalted butter
1 cup heavy cream
1 (8-oz) Greek cream cheese, softened and cubed
1/8 tsp ground white pepper
Pinch of sea salt Kosher salt
1/2 cup 2% low-fat milk

For serving
2 Tbsp kosher salt
1 (10-oz) box dried egg fettuccine whole grain fettuccine
2/3 cup freshly-grated Parmiagano-Reggiano


Variation(s)
Add 1/8 to 1/4 tsp granulated garlic ?


Lighter Lemon Pasta Directions
Get ready
Assemble all ingredients. Fill a pot with about 6-quarts of cold water for the pasta. Place the pot over High heat and bring the water to a boil.

Meanwhile, start the sauce by zesting the lemon, being careful to avoid the bitter white pith. Juice the lemon and strain the seeds.


Prepare sauce
In a medium, non-stick saucepan over Medium heat, melt butter. Immediately stir in the lemon zest, lemon juice, ground white pepper, salt and granulated garlic, if using. Add the cubed cream cheese, stirring with wire whisk until smooth.

A little at a time, add milk, whisking until smooth. Then, reduce heat and simmer slowly to reduce.


Cook pasta
Add the 2 Tbsp Kosher salt to the boiling water; stir. Add the pasta and stir until all pieces are submerged. Following package directions, cook until al dente.


Toss pasta with sauce and serve
Thoroughly drain the pasta; add to the pan of sauce. Toss well with the grated cheese and serve immediately.


Lighter Lemon Pasta Notes
  • Initially, I prepared one (13.25-oz) box whole grain penne rather than fettuccine because that's what was in the pantry, Next time, I'd like to try fettuccine because it's probably better suited to this sauce. 

  • I prefer the really fresh, gorgeous lemon flavor before the milk is added, however adding the milk improved the texture and consistency of the sauce. Keep working on it!





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Page Last Modified 18 June 2016