Weekly Menu for June 4th thru July 9th

Happy 4th of July!
I’m baaacckkkk!.  I missed you and am hopeful that you missed me, you did miss me right?  I’m so excited to share the latest news regarding the changes that are taking place on the site, my mind has been spinning with ideas and I’m hopeful that those ideas will make it to the site soon.  I’m also equally excited to share this weeks menu with you especially since my return back includes the 4th of July, Happy Birthday America!    I love the 4th of July, for us, it’s usually a day to kick back enjoying the company of family and friends, amazing food and spectacular sky views once the sun has set. The 4th also seems to mark that summer has arrived and is in full swing, most of us have started to settle into our daily routine now that the kids are home all day, and before I moved to Florida it was a time to cram in all the summer activities I could.  Because of all those summer activities, the last thing I want to do is spend hours in the kitchen cooking elaborate meals, I want food that is easy to make, tastes great and doesn’t take too much time to prepare, plus if it can be made on the grill, it’s even better.  This weeks menu is exactly that, we will start off with my 4th of July menu, and then 5 easy and tasty meals will follow along with that grocery list that was M.I.A. for such a long time.
If you have logged on lately I’m sure that you have noticed some changes and I’m excited to share them with you.  Although, lately it’s felt like road construction; there are the delays, the annoying orange barrels and the anxiousness that it should be done already!  Each day I’m hoping that my construction of the site will come to an end and that it will be like a nice Sunday drive down a newly paved road.  It will get there soon, but in the meantime please hang with me.  During the past few months I have met some very talented women, these women blog, cook, create beautiful items and the list seems to be endless.  My plan is to feature a new site each week and to organize all the blogs that are listed (and those that still need to be listed) by their different genre.  I’ve also created a Facebook page and a Twitter account for the site and once I’m finished setting them up, I’ll send out an email asking you to be a friend and a follower!  Now the BIG news... Giveaways!  Yep, I’m working on what I hope will be the start of many giveaways and sometime, oh so very soon, my first giveaway will be set into motion and this first one will include two of my favorite words, Williams - Sonoma!  Now, let’s get to some food....

A few reminders for the newbies; you can click the title of any recipe to access it and if you are interested in a blank grocery list sheet formatted for Excel, send me an email and I’ll send one off to you, this sheet is such a time saver at the grocery store!  As always you can email me at mydinnerplaybook@aol.com with any suggestions, recipe ideas or blog tips!  

4th of July Meal
Hot Potato Salad
“You can never go wrong with a burger” as quoted by my husband and I agree wholeheartedly.  When I come up with a new burger idea my family gets excited and this one is no exception.  The combination of sun dried tomatoes and blue cheese on top of a grilled burger creates flavor fireworks in your mouth.  
Tired of the same ol’ potato salad, this one is sure to please and am sure that potato salad will start showing up as a side dish around your dinner table and not just the salad you make for a BBQ.  
Love s’mores, but hate the hassle of making the fire, finding just the right stick to use for your marshmallow, burning that marshmallow along with your finger when you try to remove it from that stick and then dropping it onto the floor, only to have to start all over, because the 5 second rule just apply when it’s been dropped into dirt?  My S’more brownies are the cure, you will be able to kick back and enjoy them with no mess or injury!
Quick Meal 1
I love lasagna and to this day I have been unable to find that perfect recipe. The lasagna recipes I’ve tried tend to either come out too runny or too dry regardless of the method or the ingredients and until I find that perfect I find or create recipes that have the flavors within them.  This recipe has the flavors and was very quick to knock out, I’m sure you’ll will enjoy it.

Quick Meal 2
If your a fan of a barbeque flavor this meal is for you; the barbeque flavor is front and center.  While I made this dish according to the recipe I will add a veggie such as broccoli or peas to it next time.

Got Some Time - Meal 1
If you love bacon then you probably love making BLT sandwiches, I love bacon but for always feel that the BLT needed the company of avocado and cheddar cheese!

                                  Got Some Time Meal - 2
Chicken for dinner is such a staple in most households that it seems we are always looking for new ways to dress this protein up and this dish is ready for a wonderful summer occasion.
Got Some Time Meal - 3
I tend to laugh at commercials from the fast-food taco place when they are advertising a new burrito or taco, they make it seem like it’s the new “it” food and something totally new and unheard of; when in fact regardless of the ingredients or new name they are both still just a burrito and a taco!  I’m not claiming to have created a new tostada, but I am here to tell you that tostada does rock and I’m sure you will prefer it over a plain ol’ regular tostada.

Pass the Wine; I got all the time - Meal 1
 See the 4th of July Menu

Steak Tostadas with Grilled Corn Salsa

Recipe courtesy of Jo Davison
Makes 20 Tostadas
Olive Oil
20 corn torillas or boxed tostada shells
1 1/2 lbs of sirloin tip steak, thin sliced
1 beer
Salt & Pepper
Garlic Salt
Lemon Pepper
2 large cans of pino beans, rinsed and drained
3 tbls, bacon grease or olive oil
2 1/2 cups of sharp cheddar cheese, shredded
3 ears of fresh corn on the cob
1 avocado, diced
2 Jalapenos, finely diced, ribs and seeds removed
3 tomatoes, diced
1/4 cup onion, finely diced
1 Lime, juiced
Lettuce and sour cream for garnishment
Heat grill on med-high heat, coat ears of corn with olive oil, season with salt and grill until cooked through.
In a large ziplock bag add the steak along with the beer, seal and set aside.
Heat olive oil in a pan and add corn tortillas one at a time cooking until each is crisp.  Set aside.

B.L.T.A.C. Sandwiches

Serves 6
Recipe courtesy of Jo Davison
2 pkgs of Bacon
6 sandwich type rolls
2 Avocados
6 slices of cheddar cheese
2 Tomatoes
Heat oven to 350.  On a large cookie sheet place 1 package of the bacon slices down in a single layer.
Take the other package of bacon and weave those slices through the first slices, by folding back alternate slices as each cross slice is added, keeping bacon slices close together to make a solid layer of bacon.
Cook for approximately 10 to 12 minutes until cooked thru.  Drain on paper towels.  Cut into 6 squares and assemble sandwiches.  Add mayo to the rolls, top with the bacon, cheese, avocado, lettuce and tomatoes.
* I like to toast the bread under the broiler.

S'more Brownies

Recipe courtesy of Jo Davison
Make brownies according to package directions.  In a small bowl, combine 1 cup of crumbled graham cracker crumbs with 2 tbls of melted butter and sprinkle on top of brownies.  In a double boiler melt package of chocolate and top the brownies and graham cracker crumbs.  Add a layer of marshmallows and melt under a low broiler just until browned.  Allow to cool before serving.

Red, White and Blue Burgers

Recipe Courtesy of Jo Davison
Serves 6
2 cloves garlic, minced
2 lbs ground beef chuck
Salt and Pepper
1 tbls. Worcestershire sauce
1/2 cup sun dried tomatoes, drained and diced
1 tub of crumbled blue cheese
6 hamburger buns, toasted
Lettuce for garnish
Heat your outdoor grill on a med-high heat.  In a bowl combine beef, garlic, Worcestershire sauce and season with salt and pepper.  Create 6 equal patties.

Grill each burger until cooked thru, turning only once during the cooking process.   While burgers are cooking combine the sun-dried tomatoes and blue cheese.  When burgers are cooked thru, turn off grill, add buns to the grill and top each burger with the cheese mixture and close grill lid allowing the cheese to melt.  Assemble burgers and enjoy.

Grocery List: 7/4 thru 7/9

Garlic Bulb
2 lb. baby red potatoes
1 small carrot
3 small onions
2 Red pepper
1 Yellow pepper
8 Tomatoes
2 Green onions
3 Avocados
1 Lime
1 Lemon
1 Cucumber
1 head of red-leaf lettuce
3 ears of fresh corn on the cob
2 jalapenos

1 small jar of sun-dried tomatoes
Hamburger buns
1 pkg brownie mix
1 pkg dark chocolate chips
Graham cracker crumbs or graham crackers
1 pkg small marshmallows
1 lb. long fusilli or mafalda pasta
Instant white rice
6 sandwich type bread or rolls of your choice
Corn Tortillas
2 lg. cans of pinto beans

Salt and Pepper
Olive Oil
Cayenne Pepper
Worcestershire sauce
Bread crumbs
Beef broth
Barbecue sauce

2 lbs ground chuck 
1 lb, ground sirloin
4 boneless, skinless chicken breasts
2 pkgs bacon
4 chicken cutlets (about 1 1/2 lbs)
1 1/2 lbs of sirloin tip steak, thin sliced
1 tub of crumbled blue cheese, small
1 1/2 pkgs. cream cheese, softened
2/3 cup buttermilk
Sharp Cheddar cheese, shredded
Parmesan, grated
Italian Five Cheese blend, shredded
1 pkg of cheddar cheese slices
Mozzarella cheese
Sour cream

1 bottle of beer

Good Food, Great Drinks, Girlfriends and NO KIDS!

Well our trip has come to an end and I’m sure you have figured out that we must have had a great time from my lack of blogging.  We had a wonderful time seeing family and friends, catching up on all we missed throughout the year, meeting a new member who entered the world this year (the joy of holding a freshie J) and soaking up all of the love that our family and friends gave so freely.  We were also able to get our fill of green chili right on up to the boarding of the plane, a breakfast burrito to go please.  In fact, we had so many bags during our check in process the attendant was sure that we were taking chili back, which is the norm for the Albuquerque airport.  It was a no on the chili and a yes on a lot of stuff to bring back home to Florida, but knowing that the freezer at home is packed with chili does spread a smile across my face.  While I believe I was the family member that was the most excited to move to Florida last year, today I think we are all equally happy that Florida is now our home since I seriously think we are allergic to New Mexico!  When we arrived my son sneezed as soon as the cabin doors were open and none of us have stopped since!  Along with the sneezing, we were also graced with itchy eyes, bloody noses from the dryness, rash from the sun (yep, the NM sun does not like myself or my daughter, elevation seems to make a big difference!) and the dry skin that even a bottle of baby oil couldn’t cure!  Now I know that there are probably those who couldn’t imagine living in Florida but I for one love my beaches, my palm trees and the humidity (yes you heard that right) and I know that I am blessed to call Florida home.  Now don’t get me wrong, there are a few things I love about NM; I love my family and friends (even though I talked about all that they were missing out on by not living in Florida, in fact, you would have thought I worked for their tourism department), I love that chili is available 24/7, the month of July in Taos is amazing, and the autumn colors during Fall in our mountains are spectacular, the yellows and oranges are the most vibrant colors that any description I was to give you would not do them justice.  Yes, I know the list isn’t very long but when you truly love where you live as I do you wonder why you weren’t there in the first place.  The words God’s plan and appreciate come to mind.

Enough with the reminiscing this is a food blog after all; I guess I just missed you.  You already know about all of the chili I consumed, but there was other food that had me saying yum.  This is also where the girlfriends and drinks will also come into play.  One evening I was able to join my mom and aunts for drinks and appetizers at a place called Savoy and I ordered their chicken, prosciutto and blue cheese fritters with a romanesco dipping sauce.  These little fried morsels were oh so tasty, but then again, they were fried and had prosciutto, how could they not be!  

Another evening I met up with one of my girlfriends and we started our evening at one of the bars in the uptown area soaking up martinis before heading to a place called Marcello’s (I believe that was the name) for dinner.  There I had one of their BLT salads with a side of their truffle mac n’ cheese.  While I felt the mac n’ cheese needed much more cheese (just my opinion) the salad made up for the lack of gooeyness I was expecting.  The salad was along the lines of a caprese salad with it’s thick slices of mozzarella, tomatoes and balsamic vinaigrette dressing, but tucked between was perfectly cooked slices of prosciutto, giving the BLT salad a thumbs up from me and confirming that everything is better with bacon!  

Okay, on to Italian food, more drinks and no kids.  Disclaimer: Do not misunderstand me, I love my children, but when you move away from family and friends you lose your babysitters! For the past year it’s been kiddos 24/7 and I was determined to let them spend as much time with the relatives as possible.  I joined my mother-in-law and sister-in-law at Bravo! Italian Cucina for a feast of Italian food, which is my favorite type of food, in fact, if I could have an Italian grandmother live in my home teaching me all the Old World secrets I’d be thrilled.  Maybe I should start taking applications, hmmm.   We started off with an appetizer of fried ravioli accompanied by a marinara sauce and a horseradish sauce and then on to dinner entrée’s.  I ordered the Chicken, Portobello Mushroom and Feta dish that was served over Linguine with a delicious cream sauce.  The dish was great and I was happy that I chose it over the Fettucini Alfredo I usually order, also the Spaghetti and Meatballs and the Eggplant Parmesan were equally delicious according the girls.  

During lunch with a bunch of my girlfriends one afternoon we ate at a Spanish restaurant called The Blue Corn or at least I believe that was the name. I had what I consider my standby when having Spanish food, a combination plate; it’s a dish that consists of a beef taco, a cheese enchilada and a chili relleno all smothered in green chili, all of my favorites on one dish.  Although a couple of the girls had a dish called a New Mexican Shepherds Pie, and while I’m sure most of you are familiar with the original shepherds pie that consists of meat, veggies and mashed potatoes, this NM version had ground beef, fried potatoes, calabacitas (yellow and green squash, sauteed with onion), green chili and loads of cheese.  This dish was tasty and a great idea, because in my book, a bunch of flavors all mixed together and topped with chili and cheese just has yum written all over it.

There were of course many more meals during my time away (which I’m hoping the scale does not reflect how many!) and each of them were equally great.  Regardless if those meals were shared at a restaurant, a family dinner table or at a BBQ I love how food brings people together.  I truly believe that the love that is shared between those who are gathered make those meals so much better. 

My hope is that while I was gone, you were able to share many meals gathered around the table with your family and friends enjoying not only the great food but lots of love.  As promised I will be back on Friday with a new menu for next week, which will include a July 4th celebration menu and a few new recipes that I picked up from family during my visit.  Have a wonderful week, stay tuned for new changes that will be coming to my blog, a giveaway in the near future and as always, have a fabulous week!  Ciao!

Ahhh Chile!

We have arrived in Albuquerque and chile is available 24/7 now!  After spending some time with a few family members we headed off to one of our favorite restaurants, Gardunos.  I believe Gardunos restaurant has everything in the Spanish food category!  Now I do apologize for the grainy pics but I forgot my camera and had to use my iphone.  When you haven't been to one of your favorite restaurants in a long time you tend to want to order everything.  We started off with the complimentary chips and salsa and the yumms and moaning started, then because they have one of the best quesos around we ordered their chile con queso and once again savored the dish.  Main entree time; a combination plate of a taco, a chile relleno smothered with green chile, and a cheese enchilada smothered with red chile - other wise known as christmas style (red & green chile).  The plate was also served with Spanish rice, refried beans and sopaipillas.  In the picture you will also notice the margarita and the Corona bottles filled with salt and pepper.  Now dinner was going to be low-key since lunch was so filling but it was not going to be without green chile - pizza.  Yep, in NM green chile is put on everything, including Pizza, in fact Micky D's has green chile cheeseburgers on their menu.  Ahhh chile, (large smile on my face)! Not sure what other meals we will have in the days to come,  but I'm sure that the majority of them will have chile as the ingredient!   

Jalapeno Popper Purses!

I know, I didn't even give you a chance to miss me did I?  Sunday we went to lunch at this pub style restaurant and because I wasn't too hungry I decided I would order a side salad and try one of their appetizers.  Their selection was huge and when I read the description for their Jalapeno pillows, (I believe that's what they called them?) I knew that this was the dish to order, as I love all food that is spicy.  When my dish arrived I immediately dove in and I have to say they were mighty good.  Of course the way my brain works is to then analyze the dish and figure out I can duplicate the recipe at home.  Well, last night I did just that and wanted to share them with you as they were very easy to make and would be a great appetizer for your next get together.

10 fresh Jalapenos, sliced
3/4 lb. bacon, chopped
Sm pkg. Wonton wrappers
4 oz. cream cheese
Garlic powder
Olive Oil
Canola or Peanut Oil  

Directions: Heat a saute pan to a medium-high heat, add a teaspoon of olive oil to the pan and add the chopped bacon. The dish I ordered did not have bacon but because everything tastes better with bacon, I added it to my version. Cook for 4 minutes or so just until it starts to crisp up.  Add the sliced jalapenos (remove stems and seeds to decrease heat) and season with garlic powder.  Because of the bacon I didn't feel the jalapenos needed salt.  Saute for a couple of minutes until the bacon is cooked through and allow to cool.

On a flat surface start to lay out the wonton wrappers, (work with about 10 at a time so wrappers do not dry out) add about 1/2 a teaspoon of cream cheese to the middle, some bacon and then a a couple of jalapenos on top, do not overstuff as the wrappers will not close. 

Dip your finger into a small dish of water or egg wash if you prefer and wet the edge of the wonton wrapper.  Fold wrapper over to create a triangle, seal, wet one of the side corners and fold over top, repeat on the other side and then close with the top corner to create the purse.  Repeat until all of your purses are done.

Heat a small saucepan with canola or peanut oil to a temperature of 350F.  Once oil reaches temperature add purses in one at a time only cooking about 3 or so at once since each purse will only take 1 second on each side.  They cook up fast and if there are too many they will burn.  Place on a paper towel and allow to drain.  Serve immediately and do try to share them, they are addicting! 

Back Soon... XOXO

Happy Memorial Day.  I hope you are enjoying your long weekend but I also hope that you will take a moment to remember all of the brave men and women who sacrificed their lives for our freedom and thank a soldier or a Veteran for their service.  Thank you to my husband, my dad and to my brothers for your service, you rock!

It's hard to believe that today is May 31st and that 5 months of 2010 are gone. Time just seems to fly by nowadays.  As a kid time felt like it crawled at the slowest pace possible, and while in school it seemed Friday would never come much less the end of the school year.  This week will mark the end of the school year for my kids and they are amazed that the school year is done.  When kids say that time is flying then it really makes you wonder what is going on, because those words were not part of my vocabulary when I was growing up.  I guess it's another one of those things that make you say hmm?

So why the suitcase picture above?  June is going to be nuts for me so I will be taking the month off and not posting weekly recipes on my blog.   Between the Real Women of Philadelphia challenge and the numerous other recipe contests I entered I'm afraid that some my other projects were placed on the back burner and it's time to get those items taken care of.  In addition to working on my neglected to-do list I am also working on another passion of mine, cheerleading!  No it's not what you are thinking, I am not cheering; my skirt was hung up long ago, my daughter is and this year I'm coaching and helping get a new cheer gym off the ground yay, and besides I can only manage a cartwheel nowadays and I do those now and then to prove to myself that I'm not getting old! And last but not least, we get to go see my family and friends in New Mexico.  If you recall we moved to Florida in August last year and moved away from all of our friends and family and I can't wait to spend some time with them, catch up, hug and kiss my niece the entire time and meet my new nephew, plus the grandparents are having some serious withdrawals! 

Even though I won't be posting weekly menus in June don't forget about my blog as I'm sure I will want to share pictures of the food I am going to be able to eat!  Whether it is the homemade diners with family, Spanish dishes at the wonderful restaurants (Gardunios here we come) or the quick meals that remind me of New Mexico.  I can't wait for chili overload!  In fact, if I have time tonight I may be making these little jalapeno popper puffs and I want to share them with you!  Yum.  See you may hear from me sooner than later and when June winds down I will be back and will post a wonderful menu just in time for your 4th of July holiday.  

Now I know some of you are saying "what am I going to do without my week of dinners being planned for me?"  Or at least I'm hoping some of you are?!?  No worries, just head on over to my archived posts and pick a week, any week, it will be as if I never left, or go freestyle and choose your own beef dish, chicken dish, pasta, etc. and match meals to your calendar.  There are over 135 recipes posted so far and you will only have to figure out 28!

Well it's off to making  a dent in my to-do list but I want to thank you for visiting and for letting others know about my blog, I so appreciate it.  As always, have a fabulous day!  Muah!

Weekly Menu for May 24th thru May 29th

A tribute to the women who have touched my life these past eight weeks....

I remember long ago my Mom asking me if and when my life was ever going to slow down, and I would simply respond with, when this project is done, when my kids are no longer involved in this or that and over time I’ve noticed that I would just replace the current task, project or adventure with another task, project or adventure.  I’ve come to the conclusion that I’m just wired to be busy, I like being busy. I enjoy being creative, helpful, and adventurous and have decided that busyness is my drug of choice!  
This week was the last installment for the video submissions for the Real Women of Philadelphia (RWoP) contest and the week was all about desert.  I did not participate in desert week as deserts are not made very often anymore in this household.  As I child I remember I would always be the one who was responsible for the desert, basically because I wasn’t responsible for anything else, my mom was - so for years I cranked out some pretty amazing sweets.  Today I am the one who is responsible for the majority of what goes on in my household and when it comes to feeding the family deserts are not part of the plan.  Of course my kids would be thrilled to have a homemade desert for dinner each night, heck they would be happy to have any type of desert every night, but that’s not going to happen!  We have desert type food once in a blue moon, not because I don’t allow my kids to have desert, they do so now and then, but because by the time we have our big dinner there is absolutely no room for desert.  In fact I remember heading to a restaurant once and I ordered a desert as my dinner.  I knew that if I ate an entree there would be no room left and that desert just looked too good not to do it.  Of course my kids were with me and every now and then they have ask if they can have desert for dinner and I always reply, yep, when your a mommy!  
So if I wasn’t making, filming and editing deserts this week, what was I doing?  A lot, just a lot of other things.  My sons football practices have started, the new cheer season for my daughter has started and after a bit of a break I’m back to helping with the coordination and coaching of an all-star team.  Then there was what seemed like all of the insurances needing to be renewed at the same time, a billing problem with a bill and it seemed like I was on the phone for most of the week and then I had to be out of town yesterday.  Regardless of what task I check off my to-do list, it is replaced by yet another task.  As I said before, I really do like being busy, but like everything else, too much of one thing is not always good for you.  I’m really tired today and have a headache that will just not go away regardless of how much Advil I pop.  
So I ask, do you find that you place so much pressure on yourself sometimes to get it all done?  I know I do, take this blog for instance.  On Thursday night I had already figured out what recipes were going to be featured and I just had to put it to cyber paper, but when 11:00 p.m. rolled around I had absolutely no energy to do so, even though I’m a night owl.  Knowing that yesterday I was going to be out of town for the majority of the day, I figured when I returned I would then do my posting, but after a long day of driving and then returning home and answering emails that could not wait any longer, I found myself tired exhausted! Yet, I was beating myself up telling myself that my blog is SUPPOSED to be posted on Fridays!  As I sit here today; Saturday, evening no less, typing away I wonder why I do this to myself and why we as women do this to ourselves?  I do this blog because I want to be a help to others and to share my love of food.  I do not get paid to do this blog nor do I have to meet the Friday deadline for a publisher, so why the pressure?  I have absolutely no idea!  Perhaps it is the same for everyone, we are own worst critic, we feel that we must be the “perfect” mom, wife, sister, friend, etc., yet I know that I have absolutely no one in my life expecting this from me.  I’ve learned that I need to follow their lead and stop expecting perfection from me and realizing that while I want to be the best me I can be, I will never be a perfect me, it’s impossible, there has been only one perfect one, and there will never be another.  
This week I’ve been thinking about the last 8 weeks of the Real Women of Philadelphia contest - there are so many women, over 500 I believe, who had the same goal; to head to Savannah, GA as a finalist in this contest.  Yet, the odds of becoming one were going to be slim as there were only 16 spaces to be won.  In reading the forums I would feel for the women who were heartbroken when Wednesdays rolled around and they were not one of the two chosen that week, on occasion myself include I have to admit.  They started to question themselves as to why they were not chosen.  Perhaps it was because they weren’t the right height, weight, or shape, was their hair not combed right, was their kitchen not big enough or fancy enough, was their lighting not right, was their recipe not good enough, was it too hard to make, was it too easy to make, was the recipe too common, was it to exotic, were they not perky enough, were they too perky, were their editing skills not good enough, and on and on it went.  Women beating themselves up over these very insignificant reasons, reasons that those around them, those they cook for daily, those they provide for daily, those they love on daily, do not see.  For those who love them only see that they were blessed with the best mom, wife, sister, friend, etc.  They know that they have the most beautiful, loving, fun, and I’ll say it, the most perfect person in their life, that just happens to be the best cook in their book, and should have won a spot hands down. Why? Because those around us feel the love we place in everything we do for them, there is no paycheck or recognition when we provide our family with love, nourishment and encouragement, it is just what we do, and I have to say that all the women demonstrated these characteristics in abundance.  I am so proud to have been part of the community of women at the Real Women of Philadelphia.  The friendships, dinner ideas, tips, laughter and not to mention the amazing food has truly been a blessing to me and I’m sure to the majority of the women who participated.  While I along with over 500 women may not be going to Savannah, I know that we feel we truly did win; we now have new friendships that would have never formed if it had not been for this contest, we have learned to step out of our comfort zones, we have added new titles such as camera operator, editing guru and software tech to our already long resumes and have become even bigger stars in our families eyes. I want to thank you for allowing me to be a part of your life, a thank you to Paula Deen, EQAL and Kraft foods for this journey and for bringing a bunch of foodie women together.  So after what has to be my longest intro ever (LOL) I invite you to enjoy this weeks menu featuring more amazing women of the RWoP, and as always have a fabulous week, you deserve it you beautiful and amazing woman!

I encourage you check out the site www.realwomenofphiladelphia.com for more amazing recipes.  I have also updated the RWoP Blog page, new blogs are popping up daily and last but not least, don’t forget to sign up as a follower, by doing so you will show up in the “really cool people” slot.  Thanks for sending this blog off to family, friends and strangers!
A few reminders for the newbies; you can click the title of any recipe to access it and if you are interested in a blank grocery list sheet formatted for Excel, send me an email and I’ll send one off to you.  This sheet saves you time in the grocery store!  As always you can email me at mydinnerplaybook@aol.com with any suggestions, recipe ideas or blog tips!  
Quick Meal 1
By Jan Peer
Steaks as a quick meal?  Really?  Yep, that’s what Jan has accomplished.  She has created a dish that transforms a pork loin into steaks infused with a sweet and savory rub, and then tops them off with a creamy BBQ sauce, yes a creamy BBQ sauce.  Yum-my!

Quick Meal 2
by Helen Wickert
Nothing says comfort food like shepherds pie, I believe that it truly is a dish that so many love, and I know that you are going to love Helen’s version, and her.  :)
Got Some Time - Meal 1
by Kathryn Rezza
I think it’s best to let Kathyrn describe this dish - This entrée is a takeoff of an Italian dish I grew up with “Bonzetta” (stuffed breast of Veal).  It was served only on special occasions, but I did love it so. I reworked some of the ingredients, made it a bit more affordable and weeknight meal friendly. Make no mistake though, this entrée is elegant enough to serve at a dinner party.  Accompanied by herbed rice and a garden salad it’s a winner.  I think that summed it up nicely!  Yum.
Got Some Time Meal - 2
by Laurie, aka flgirlchapy
I love quiche, and I remember way back when, my husband used to say, men don’t eat quiche!  LOL.  Yeah right, I know men will eat pretty much anything that  is placed in front of them including quiche and there will be no complaining when you are serving one that has shrimp, spinach and BACON!  Everyone loves bacon!
Got Some Time Meal - 3
by Mary Dubick
Lasagna.  In my book you can do no wrong if you can make a great lasagna.  I would always secretly wish I had an Italian grandmother who would cook all that was Italian for me all the time!  In fact, maybe I’ll start taking applications, hmmm.  Lovable foodie seeking Italian grandmother.....  Anyway, check out Mary’s eggplant lasagna, I have a feeling you are gonna love it!
Pass the Wine; I got all the time - Meal 1
by Paula Deen

Since Paula Deen was the reason we at the RWoP came together I wanted to pay tribute to her and include one of her recipes this week (not like I haven’t done this before, she rocks!) and this recipe just screamed weekend dinner to me.  If you don’t have Paula’s merlot steak sauce you can do what I did, I combined A-1 and Merlot wine, 1/4 cup of each and simmered in a small saucepan until it was reduced by 1/2.