“Fra Diavolo” is Italian for “brother devil,” and Dan and I are each blessed with two devil brothers (love you guys!). We serve this spicy shrimp over pasta, usually with a simple salad as a side dish. It is spicy, but also tangy and delicious. This dish uses only a few ingredients (most of which you may already have in your pantry), is easy to cook during the week and tastes like a dish you would be happy to eat in a restaurant. Continue reading “Shrimp Fra Diavolo”
Month: August 2010
Pennsylvania Corn
We visited Dan’s Mom in Central Pennsylvania recently, and one of the many highlights of our trip was the visit to Baronner’s Farm Market and the fresh sweet corn we purchased there. Late summer in Central PA means that farm fresh sweet corn is readily available, and Baronner’s sells the best around. If you can do it, the ideal way to cook corn is to boil it as soon as possible after it has been picked. Baronner’s sells corn that was growing only hours before you buy it. The first night we simply boiled the corn, and the next night we grilled up a few ears. Continue reading “Pennsylvania Corn”
Roasted Turkey Breasts
Today we were in the mood for a turkey dinner, in memory of a much-loved one who thought that there was not much better than a roasted turkey — any time, anywhere. Because we were cooking for just the two of us, we roasted a bone-in turkey breast and made gravy while the turkey rested. We served the the turkey with butternut squash, smashed potatoes, and steamed green beans. Continue reading “Roasted Turkey Breasts”
Weekly Menu (August 28)
Saturday
- Shrimp Fra Diavolo, Salad
Sunday
- Roasted Turkey Breast, Roasted Butternut Squash, Green Beans, Smashed Potatoes
Monday
- Stuffed Grilled Portabellas, Mac and Cheese
Tuesday
- Spaghetti with Unfrozen Sauce and Meatballs (Dan’s first fantasy football draft of the week)
Wednesday
- Green Chile Enchiladas (with Leftover Turkey)
Thursday
- Take Out (Dan’s second fantasy football draft of the week)
Friday
- Grilled Ham Steak, Leftover Mac and Cheese, Broccolini
Grilled Veggie Pizza
We are always trying to figure out ways to eat more healthy, including trying to cook at least one vegetarian meal per week. While Dan was initially not a huge fan of the veggie plan, he is starting to come around, thanks mostly to some delicious vegetarian recipes we have found. This grilled veggie pizza recipe is from Weber’s Big Book of Grilling and contains roasted peppers, sauteed mushrooms and pesto sauce made from arugula. Continue reading “Grilled Veggie Pizza”
Asian Pork Tenderloin
Pork tenderloin is often overlooked as an entree, but it is a fairly lean protein that can be flavored with delicious sauces, and it cooks easily on the grill. On this night, we marinated two pork tenderloins in some Asian condiments — primarily soy sauce and black bean paste — then grilled it until it was cooked through but still juicy. Continue reading “Asian Pork Tenderloin”
BBQ Game Hen
Nearly everyone loves grilled chicken slathered with BBQ sauce, and this weekend we kicked-up a classic by barbecuing a few game hens on the grill. Continue reading “BBQ Game Hen”
Lena’s Cafe, Altoona, PA
Recently we traveled to Altoona, PA for a weekend visit with Dan’s mom. No trip to Altoona is complete without a dinner at Lena’s Cafe, one of our favorite Italian restaurants in the world. The atmosphere of this family-owned eatery is best described as friendly-causal — wood paneling on the walls, possibly the original old-school restaurant tables and chairs, and some the nicest restaurant staff we’ve ever encountered. Our Lena’s dining experiences are probably also enhanced by the fact that someone almost always recognizes Danny (how he is known in Altoona) and comes over to say hello. But hands-down, the very best thing about Lena’s is the red sauce — the owner’s mother’s special recipe. We’ve never had anything like it anywhere else. Dan’s red sauce recipe is really good, but it’s no Lena’s. Continue reading “Lena’s Cafe, Altoona, PA”
Roasted Potatoes
Roasted red potatoes are delicious, but they take at least an hour to prepare properly, and thus we typically only have roasties on weekends. We usually do a half recipe when it’s just us. First boil the potatoes, then roast them in a hot oven. The end product is a golden, crispy potato with a soft inside. Well worth the extra time, particularly on a Sunday. Make these sometime. Continue reading “Roasted Potatoes”
Weekly Menu (August 21)
Saturday
- Barroner’s Corn on the Cob, Grilled BBQ Game Hen, Salad
Sunday
- Asian Pork Tenderloin, Snow Peas, Rice
Monday
- Take-Out
Tuesday
- Skirt Steak Tacos
Wednesday
- Grilled Veggie Pizza
Thursday
- Pork Fried Rice (with leftover pork)
Friday
- Dinner Out