As much as I don’t feel like making a menu plan on Mondays, it’s amazing how much of a difference a plan makes. The last thing I want to do when I come home from the pool is make decisions about what to cook.
First, before I share our plan, I need your help. Instead of steak, hubby made fish last Saturday night, and we had a feast. I offered to find a recipe for hush-puppies, but of course put it off until it was almost too late. I ended up using the first recipe I found on the Internet, and although it didn’t sound terribly flavorful (especially since I wasn’t going to use the bacon fat it called for), I hoped for the best.
The best didn’t happen. While they didn’t taste bad, no one asked for seconds, or really even finished firsts.
‘Cuz they’re big.
Really big.
I’m calling them Hush-Mastiffs instead of Hush-Puppies.
So I need your help. I know I could chop them up and use them as a topping or even to make some kind of crust, but for what? Do you have any great recipes that could make use of these?
They don’t have any flavor other than mediocre corn-bread flavor.
OK, now for my menu plan:
Monday – Asian Chicken Salad We love this stuff. Actually, hubby and I love it. I have a general rule that I don’t make anything different for the kids for supper. They can make choices at breakfast and lunch, but supper is love-it-or-leave-it. However, this is one of the rare occasions when I will probably make an exception.
The recipe:
2 (3 ounce) packages ramen noodles, uncooked, crushed (I crush them in the package to avoid a mess)
1 cup slivered almonds
2 teaspoons sesame seeds
1 cup slivered almonds
2 teaspoons sesame seeds
1 bag of pre-packaged cole-slaw cabbage (buy the one without the dressing, as you won’t need it)
1/4 cup vegetable oil
3 tbsp. distilled white vinegar
3 tbsp. white sugar
2 tablespoons soy sauce
3 tbsp. distilled white vinegar
3 tbsp. white sugar
2 tablespoons soy sauce
I toast the crushed ramen, almond slivers, and sesame seeds on a cookie sheet in the oven at 300 for about 10 minutes. I generally set the timer for 5 minutes at a time, and when I start to see the noodles browning, I take it out.
In a small saucepan, bring oil, vinegar, and sugar to a boil for 1 minute, while stirring. After it cools some, add soy sauce. This is your dressing for the salad. It’s best to chill it.
Toss everything together. I’m planning to turn it into a meal by adding chopped cooked chicken.
I originally found this recipe at Allrecipes.com, but modified it by using suggestions from several of the comments on the recipe.
Tuesday – Beef stroganoff
Wednesday – Crock pot BBQ Chicken Sandwiches
Thursday – Something with the Hush-Mastiffs.
Friday – Out for MIL’s b-day.
Saturday – Grill out steaks.
Sunday – Dinner at a friend’s house.
For more menu-plans, go visit Menu Plan Monday over at Orgjunkie.com.
Your Asian chicken salad sounds yummers! I will definitely put that on my list – perfect for a hot summer day. Love your new look. Such great changes since you went to SBS!
Ummm… can you cut them in half and put a hot dog in the middle for a corn dog sandwich? (no, that doesn't really sound like it'll work well, but I'm trying…)
I'll be snickering over hush-mastiffs for a loooong time! :>)
I would put them in a meatloaf. That way you would hide them well. If you don't have your own recipe I will give you mine. I have a picky husband and a pickier 6yo and they both love it.
2 lbs ground chuck
1egg
1 can stewed tomatoes(we like the kind with herbs cooked in)
Enough "bread" to make "wet meat" consistency
Dried chopped onion, garlic, salt, pepper to taste
*we typically use italian breadcrumbs but use what you got
Preheat oven to 350
Mix together all wet ingredients. Add "bread" slowly until you get a firm yet wet consistency. Place in square pan and bake until juice runs clear but not yet set. Then top with ketchup and bake for an additional 5-10 mins. Let it set before you serve. We pair with mashed potatoes and green peas.
Leftovers make great meatloaf sandwiches or you can chop it up and put in spaghetti. I have never done this but I've heard this from several people.
Good luck. Let us know what you decide.
Girl! Use those hush puppies to make my mama's cornbread dressing recipe. Roast a turkey (or turkey breast) and have a "holiday dinner" in July! My family loves it when I make turkey and dressing outside of the T'giving/C'mas window. 😉
Here's the link:
http://www.writingmomof3.com/2009/11/thanksgiving-dinner-cornbread-dressing.html
Having fun looking around here.
i know i’m still waaaayyyyy behind on your blog, but i just wanted to make one little comment. on your salad, add the packet of seasoning from the noodles into your dressing….it adds great flavor!
Yes!