Monday, November 29, 2010

It's Time for ...

Menu Monday!  Woo Hoo!

Well, let's see....

Meatless Monday we had.....burrito bowls.

Home made pinto beans with all our favorite burrito toppings; cheese, sour cream, salsa, avocado, olives...yummy.  With the beans on the bottom it makes a complete protein too. 

Tuesday - Hamburger Soup.  I think there must be 1000 recipes for this.  
 This one I made up to mimic one of Phil's favorites from his youth.

Wednesday we had lasagna.  Whenever I make one, I make another for the freezer so we have it quick and easy for the next time.

Well, Thursday was Thanksgiving, bet you can't guess what we had?  Well, it wasn't quick or easy...but I didn't have to cook it so......  I did make a few sides and these yummy canapés.

 Smoked salmon, cucumber, and dill.
Roasted shrimp, cucumber, and dill.

Mackenzie doesn't like shrimp and Brighton doesn't like smoked salmon, so I made both.  lol

We ended up with leftovers for Friday, so I don't really have anything to share there.

So, how about a quick recipe on these yummy canapés.  So yummy, so easy. 

Seafood Canapés
6 slices white bread - crusts removed
1 English cucumber
Fresh dill
Shrimp or Smoked Salmon
Shallot-Parsley Butter

1.  Lightly toast the bread. Cool on a wire rack.

2.  Spread each bread slice with the shallot butter.  Using a mandoline or vegetable peeler, thinly slice the cucumber lengthwise.  Place 2 cucumber slices side by side to cover the surface of a bread slice.  Arrange sprigs of dill over the cumber.  Place seafood on the slice.  Cut each piece of bread into quarters.  Repeat and serve.

Shallot- Parsley Butter
8 tablespoon (1 stick) unsalted butter, at room temperature
1 large shallot
1 tablespoon dry white wine
1 teaspoon kosher salt
1 tablespoon finely chopped fresh flat-leaf parsley

1.  Heat 1/2 tablespoon butter over medium low heat in a small skillet.  Add the shallots and cook until soft, 1 to 2 minutes.  Add the white wine and cook until the liquid has evaporated, about 30 seconds.  Remove from the heat and stir in the salt.  Cool completely.

2.  Place the remaining 8 tablespoons of the butter in a medium bowl.  Add the shallot mixture and the parsley.  Smash with the back of a fork or wooden spoon until well combined.

3.  Transfer the butter mixture to a sheet of parchment or wax paper.  Roll into a 1 inch wide log.  Refrigerate until ready to use.
Post a Comment