Mango and Black Bean Salsa

This sweet salsa will be the perfect accompaniment to any Cinco De Mayo table:-)

I took a bit of a bloggy break over the last couple weeks. But I am back and doing my menu planning with I'm an Organizing Junkie. So, here is my menu this week:




Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! Black beans were on sale for $1.00 (normally $1.29.) at Pick N Save. I grabbed a bunch to make my featured recipe today:

Mango and Black Bean Salsa
Ingredients:
1 lime, zested and juiced
1 tbs honey
1 clove garlic
1 tbs olive Oil
Salt and pepper, to taste
1 mango peeled and cut into 1/4-inch cubes
1 can (15 oz) black beans, drained and rinsed
1 onion, diced
1 sweet red pepper, diced
1 tbs parsley, chopped

Directions:
1. In a medium bowl, mix lime zest and juice, garlic and honey. Wisk in olive oil and season with salt and pepper to taste.

2. Toss mango, black beans, onion and red pepper with the sauce. Top with parsley.

3. Serve with your favorite mexican dish or with chips.

Servings: 8

Cooking Times
Preparation Time: 10 minutes
Total Time: 10 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (4.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 141.34
Calories From Fat (14%) 19.11
% Daily Value
Total Fat 2.19g 3%
Saturated Fat 0.35g 2%
Cholesterol 0mg 0%
Sodium 128.26mg 5%
Potassium 349.37mg 10%
Total Carbohydrates 26.67g 9%
Fiber 6.12g 24%
Sugar 7.67g
Protein 5.97g 12%

Recipe Type
Appetizer, Mexican, Side Dish

Source
Author: Susan Ewing

Recipe: $3.75($2.26 on sale)
Serving: $0.47 ($0.28 on sale)






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Herb Roasted Potatoes

Here, I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

This week is going to be less crazy for me which is good...I needed a break. Pick N Save have Chuck Roast on sale for $2.49/lb. (normally $2.99/lb.). And, when you buy this, you get a 3lb bag of onions, 5 lb bag of potatoes and 1 lb bag of carrots for free!! Shut-up! What a great deal!! I picked up a set because...
I am playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Anne Burrell. I had a really hard time finding a recipe from her selection. Everything was either really expensive or took really a long time to cook or was totally high in fat. I don't know about you but, I don't have that kind of time or money or waistline. I finally chose her Herb Roasted Potatoes that I am going to serve up with that chuck roast that's on sale . Check out the recipe below:-)

Here is everything that I am serving this week:
Monday: Semi-Homemade Spaghetti

Tuesday: Chuck Roast with Ann Burrell's Herb Roast Potatoes (check out a picture and my review on Wednesday:-)

Wednesday: Garlic Chicken Risotto

Thursday: Leftovers (PTO Meeting)

Friday: Eat Out (Volunteer at School)

Herb Roasted Potatoes
Ingredients:
1 lb new potatoes, assorted varieties and colors are great
6 cloves garlic, smashed
2 Tbs finely chopped sage
pinch crushed red pepper flakes
Kosher salt
Extra-virgin olive oil

Directions:
1. Preheat oven to 400 degrees F.

2. Cut the potatoes into halves or quarters, as long as they are all about the same size.

3. Place the potatoes in a large bowl and add the garlic, sage, and crushed red pepper. Generously sprinkle with kosher salt and olive oil. (The potatoes will absorb a lot of oil and salt; they will taste bland if we don't go big here.)

4. Lay the potatoes in a single layer on a sheet tray and roast in the preheated oven for 20 to 30 minutes. Check the potatoes halfway through the cooking process to rearrange so the potatoes will have even cooking time and get evenly browned. The potatoes should be nice and brown and really well flavored. Transfer to a serving bowl and serve.

5. Hot potato!

Servings: 4

Nutrition Facts
Serving size: 1/4 of a recipe (4.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 400.5
Calories From Fat (17%) 68.36
% Daily Value
Total Fat 7.78g 12%
Saturated Fat 1.08g 5%
Cholesterol 0mg 0%
Sodium 1443.17mg 60%
Potassium 1388.01mg 40%
Total Carbohydrates 76.65g 26%
Fiber 5.02g 20%
Sugar 1.5g
Protein 12.35g 25%

Recipe Type: Side Dish

Source
Author: Anne Burrell
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/anne-burrell/herb-roasted-potatoes-recipe/index.html

Recipe Cost: $1.47 ($ 0.82 on sale)
Serving Cost: $.37 ($.21on sale)

Melon Salsa

Here, I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

The saga with my mom continues this week and so, I need to keep it really, really simple. At Pick N Save, they are having a Melon Mania:-) All their melons are on sale 2 for $6 (normally 3.99/each). I picked some up and I am pairing it with grilled fish this week.

Here is what I am serving:
Monday: Semi-Homemade Spaghetti (Cleaning/Doctor Appointment)

Tuesday: Leftover Buffet (Doctor Appointment/Playdate/Swim Class)

Wednesday: Grilled Fish with Melon Salsa (Doctor Appointment) (See Recipe Below)

Thursday: Chicken and Pasta (Swim Class)

Friday: Eat Out

Melon Salsa
Ingredients
2 cucumber, seeded and finely diced
1/2 honeydew melon, peeled and finely diced
1 cantaloupe, peeled and finely diced
1 cup minced red onion
1/2 jalapeno pepper, minced
1/2 cup chopped fresh mint
3 Tbs fresh orange juice
1/2 tsp salt
2 Tbs fresh lime juice

Directions:1. In a large serving bowl, stir together the tomatoes, honeydew melon, cantaloupe, red onion, jalapeno and cilantro. Stir in the orange juice, almonds, salt and lime juice. Refrigerate for at least 4 hours before serving for best flavor.
2. Serve over grilled fish.

Servings: 8

Cooking Times
Preparation Time: 10 minutes
Inactive Time: 4 hours
Total Time: 4 hours and 10 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (6.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 59.23
Calories From Fat (4%) 2.58
% Daily Value
Total Fat 0.3g <1>

French Onion and Fontina Cheese Soup

A couple weeks ago, I promised recipes from my French Menu . Today is my final installment on that promise in publishing my side dishes.
Here they are:

French Onion & Fontina Cheese Soup with Susie’s Homemade Ciabatta Bread
Ingredients
3 tbl olive oil
2 large Vidalia onions
1/2 tsp salt
1/2 pepper
3 to 4 sprigs fresh thyme
4 cups beef broth
4 slices Susie's Homemade Ciabatta Bread Croutons (see recipe below)
4 slices Fontina Cheese

Directions:
1. In a large saucepan, heat olive oil over medium heat. Add onions, salt and pepper. Cook, stirring occasionally, until the onions are tender (about 10 minutes). Add thyme and broth. Simmer, uncovered for 15 minutes.

2. Divide soup between 4 ovenproof bowls. Add croutons evenly among the bowls. Top each bowl with a slice of cheese.

3. Broil for 4 minutes until the cheese is bubbly and enjoy immediately.


Susie's Homemade Ciabatta Bread
Ingredients:
1-1/2 cup water
1-1/2 tsp salt
1 tsp sugar
1 tbl olive oil
3-1/4 cups flour and more for board dusting
1-1/2 tsp yeast

Directions
1. Place ingredients in the pan of the bread machine in the order that they are listed here. (it is really important to keep the yeast away from the wet ingredients until you are ready to mix). Select Dough cycle and Start.

2. The dough will be really, really sticky. Don't be tempted to add more flour because the flour on the board is enough. Divide the dough into two pieces and form them into 3x14 inch ovals. Place the loaves on baking sheets, dimple surface and lightly flour. Cover and let rise for 45 minutes.

3. Meanwhile, preheat the oven to 425 degrees. Dimple the dough for a second time and bake for 30 minutes.


Leafy Greens with Apples and Dijon Mustard Vinaigrette
Ingredients:
4 bowls of your choice of leafy greens
1 red apple, thinly sliced
1 tbl shallot, finely chopped
1 tbl apple cider vineagar
1 tbl Dijon mustard
Salt and pepper to taste
3 tbl olive oil
Fontina cheese, thinly sliced for garnish
Walnuts for garnish

Directions:
1. Bowl up the leafy greens. Top with apples.

2. In a small bowl, add shallot, vineager, mustard, salt and pepper. Whisk briskly while slowly streaming in olive oil.

3. Dress salads with the dressing. Garnish with Fontina cheese and walnuts and serve.

Serves 4

Susie's Homemade Honey Molasses Dinner Rolls

If you recall last week, I published my French Menu for a dinner party this past weekend. Well, the party was a HUGE success!!

These are my Homemade Honey Molasses Dinner Rolls that I served with this menu. I should probably call them Semi-Homemade because I do make the dough in a bread machine. I am sorry if I am offending any one's sensibilities with this but, I can not knead bread to save my life.


Susie's Homemade Honey Molasses Dinner Rolls

Ingredients:
3/4 cup milk
1/4 cup butter
1 egg
1/2 tsp salt
1/4 cup sugar
2 tbls molasses
2 tbls honey
3 cups flour
1-1/2 tsp bread machine yeast
1 egg white plus 1 tbls water beated together for egg wash.

Directions:
1. Add of the ingredients except the flour and the yeast to the bread machine. Add the flour and make a little hole for the yeast. Add the yeast. Select the dough cycle on your bread machine per the manufacturer instructions.
2. Once the dough is complete, pour the dough on to a floured surface. Make 16 balls (2 oz. each). Roll each ball into a 12-inch long rope. Tie the "ropes" into a pretzel shape and tuck the ends underneath. Brush each roll with the egg wash. Let rise for 30 minutes.
3. Brush each roll with egg wash again. Bake at 375 degrees for 15 minutes. For best results, serve immediately or store in a food storage bag once they are cooled.
16 servings

Susie's Semi-Homemade Garden Salad

This rustic salad has homemade veggies (I grew the tomatoes, cucumbers, onions and parsley) however, the dressing is bottled and the cheese is bagged. That's what makes it semi-homemade. It is the perfect accompaniment to any grilled or spicy lunch or dinner because it is mild in flavor and cool and crisp in texture. And, top the salad itself with grilled chicken or fish and it becomes the main dish. Enjoy:-)


Ingredients:
1 medium cucumber, seeded and roughly chopped
1 medium ripe tomato, seeded and roughly chopped
1 small red onion, roughly chopped
1 handful of fresh parsley, roughly chopped
1/4 cup bottled Italian dressing
1/4 cup shredded mozzerella chesse
Salt and pepper to taste

Directions: Toss all ingredients in a medium bowl. For a milder salad, serve immediately. Allow salad to marinade for an hour for deeper flavor.