Weekly Menu for May 3rd thru May 8th

Sorry, I guess I should have posted a “Out Sick” sign on my blog!  Unfortunately on Thursday of last week I got sick and was unable to post recipes for this week, but, I’m sure you were still able to rock dinner without me. While I’m not 100% and my voice still sounds like a drag queen, I am up and cooking again!  Yay!  This week the dishes consist of a couple of repeats; since I was entering some of my recipes in contests, I had to remake them so lovely pictures could be taken (I’m trying to remember to take pics of my dishes daily!).  I’m also posting a new and really cool fusion recipe from my sis-in-law that I know you will love, along with a couple from the subscriptions that arrived in the mail this week.  I think that you’ll agree that this weeks menu is pretty fabulous and I hope you enjoy.
The last time I posted I mentioned how impressed I was with the talent out  in the blog world and posted recipes from some great blogs that I found and according to your emails, you were equally impressed.  So, next week I will be featuring recipe submissions from the Real Women of Philadelphia contest.  There are some talented women out there and I think you’ll enjoy what they are cooking in their kitchens.  As always I hope your week is fabulous and Happy Mothers Day to all the mom's out there!  May you be spoiled silly on Sunday!
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!  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!  As always, have a fabulous week!
Find this weeks Grocery List here
Quick Meal 1
Steak Salad - Recipe

The weather outside has been so lovely lately that salads have been on my mind.  Of course this is one of my favorites and since it’s packed with lots of great ingredients including steak, it is very satisfying and filling.

Quick Meal 2
I entered this dish into a contest this week and the family was happy that I did, not only for the potential prize but because they got to eat it again.  It truly is one of their favorites.  This time I had my deli slice the ham in thick slices as opposed to thin and I enjoyed it even more especially because the green apples I used were so crisp and the brie melted perfect.  Yum!

Got Some Time - Meal 1
My sister-in-law created this recipe as part of her fusion cookbook she is working on.  She has described this recipe as “an exotic fusion recipe being savory and sweet with just enough heat and spice from the chile to tickle the taste buds”.  Not only is this recipe easy to make you will love the combination of flavors.
Got Some Time Meal - 2

I’m not sure if you remember my recipe for my original Ring of Flavor that had chicken in it, this one is similar but with Italian type ingredients.  It resembles a calzone and it was a hit at our table and I think it will be at yours also, and more importantly I’m hoping it will be with the judges of the other contest I entered.  The winner gets a spa trip... aaahhhh... I definitely could use a spa weekend! 

Got Some Time Meal - 3
I love fettuccini alfredo mostly because of it’s wonderful creamy texture.  Since it’s not exactly the most healthiest meal out there, I don’t eat as often as I would like, yet Rachael Ray created fettucini dish that has the same creamy texture as alfredo but is soooo much healthier.  This dish screams spring and makes you feel like your cheating a bit.
Pass the Wine; I got all the time - Meal 1

April’s issue of Coastal Living featured recipes from it’s top coastal chefs and the picture of the Roast Cod in Garlic Butter made even me, a non-fish lover want to try it.  A nice green salad with a wonderful wild rice made this a wonderful weekend meal.

Grocery List: 5/3 thru 5/8

1 pkg. Spring Mix Salad
1 Red Bell Pepper
1 Seedless Cucumber
1 Avocado
1 Tomato (your choice)
4 Roma Tomatoes
1 Red Onion
1 Purple Onion
1 Yellow Onion
1 8 oz. Pkg. Sliced Portobello Mushrooms
8 ears of corn*
1 bunch of sweet green Vidalia onions or 3 medium leaks
1 small red chile pepper
1 Green Apple
2 Mangos
Italian Flat Leaf Parsley
Garlic Bulb
3 Lemons

Tortilla Chips
Sourdough Bread
Tomato Paste
1 14.5 oz. can of Diced Tomatoes with basil, garlic and oregano
Corn Meal (optional)
1 3.25 oz can of black olives, sliced 
1 lb. fettuccini

Salt and Pepper
Olive Oil
Red Pepper Flakes
Balsamic Vinaigrette
Chicken Stock
Dijon Mustard
2 Steaks - your choice of cut
8 slices of Deli Ham - thick sliced
1 12oz. pkg Sweet Italian Sausage (pre-cooked)
4 oz. sliced Pepperoni
Smokey Bacon
Prosciutto di Parma (1 1/2 tbls.)
4 (7 oz.) skinless cod filets
Butter - Salted and Unsalted
Brie, small wheel
1 lb. Wonton Wrappers
7 oz. Ricotta Cheese
4 oz. Cream Cheese
Parmiggano-Reggiano Cheese
Mozzarella Cheese
3 8oz. pkgs of refrigerated crescent rolls, garlic flavored
Green Chile**

Red Wine

* you will be purchasing fresh corn so either add a 2 more ears to your list or use frozen.
** Chile can be purchased in frozen, canned or fresh form

Chile Relleno Ravioli

Recipe courtesy of Jaime Carrillo
Serves 4

1 pound Wonton Wrappers 
2 eggs slightly beaten with water
7 oz. Ricotta Cheese
4 oz. Cream Cheese, softened
1/2 cup chopped green chile
1 tsp.garlic powder
4 tbsp. shredded Parmiggano Reggiano
4 Diced Roma Tomatoes
1/2 Purple Onion cut Fajita Style into slivers
2 Diced Mangos
1 handful of fresh italian flat leaf parsley, chopped
4 tbsp.olive oil
1 diced clove of garlic
1 tbsp.vegetable oil
salt to taste
black pepper to taste

1)In a large mixing bowl, mix 4 oz. of softened Cream Cheese, 7 oz. of Ricotta Cheese, 1/2 cup of chopped green chile, 1 tsp. of garlic powder.
2)In a small bowl, beat 2 eggs slightly with a splash of water to create "eggwash"
3)Lay One Wonton Wrapper onto cutting board and brush with "eggwash" in a square following the edges of the wonton wrapper.
4)Add a teaspoon of chile cheese filling in 4 spots in the corners of the wonton wrapper down just far enough to give room to seal the edges on all four sides of each filling spot.
5)Place another Wonton Wrapper on top and seal edges and seal well around each filling spot - press gently but firmly to seal well. Use a knife or ravioli cutter to cut into 4 raviolis along the sealed seams.
6) Repeat steps 3-5 to create ravioli with remaining wonton wrappers and filling.
7) In a sautee pan over med to low heat, sautee 4 tbsp. of olive oil with one clove of garlic, 1/2 purple, the 4 roma tomatoes and salt to taste until onions become translucent, then add the 2 diced mangos and sautee for a minute longer - turn off heat and cover to keep warm
8) Boil Raviolis in Water (with 1 tbsp. of vegetable oil and a small handful of salt) for 2 to 3 minutes. Lift gently and carefully with flat spatula or ladle with holes to drain water. 
9) Plate Raviolis, cover with sauce on top, add italian flat leaf parsley, shredded Parmiggano Reggiano and black pepper to taste. Serve hot :)

Ring of Flavor - Italian Style

Recipe courtesy of Jo Davison
Serves 6
Non-Stick Spray
1 tbs. EVOO
1 tbs. butter
1/2 medium onion, diced
3 cloves of garlic, minced
1 8oz. pkg. sliced portobello mushrooms
Pinch of red pepper flake
Kosher salt
2 tbs. tomato paste
1 12oz. pkg. al fresca Chicken Sausage, Sweet Italian Style (pre-cooked), sliced
3/4 cup red wine
1 14.5 oz. can of diced tomatoes with basil, garlic and oregano
2 tbs. corn meal
3 (8 oz.) packages of refrigerated crescent rolls, garlic flavored
4 oz. sliced pepperoni
1 1/2 cups shredded mozzarella cheese
1 (3.25 oz.) can of black olives, sliced
1 egg 
Parmigiano-Reggiano cheese as a topping
Pre-heat oven to 375.  In a large saucepan add EVOO and butter on a med-high heat.  Add onions and mushrooms and cook for approximately 2 minutes.  Add garlic, salt to taste,  pinch on Red pepper flake and tomatoes paste, combine toughly, cook for another 3 minutes or so, just enough to soften the onions and mushrooms, but not cook thru.  Add the sausage, combine thoroughly.  Add wine and allow to simmer until wine is reduced my half, approx. 5 minutes.  Add diced tomatoes and continue to simmer for 5 minutes, dropping temperature to low.
In-between simmer times prepare your pizza pan by spraying with non-stick spray and sprinkling corn meal over surface. Starting with the first pack of crescent rolls, unroll and  arrange them in a circle on a pizza pan, slightly overlapping each other, wide ends pointing towards the inside of the pan.  2nd pack same as above, but place in-between the others to create a large surface for placing the toppings. 3rd pack, same as above but now placed in the opposite direction so wide ends are pointing out.
Add pepperoni to the bottom spreading evenly over dough in a continuous circle. Then with a slotted spoon add sausage and mushroom filling over pepperoni.  Add cheese and olives.  Bring ends of the dough  up over filling and tuck under dough at center to form a ring.  Create an egg wash and brush over top,  grate Parmigiano-Reggiano cheese over top and, bake 12-15 minutes or until golden brown.  Let set for 5 minutes before serving.