Not to give you burgers on the brain too, but here are two great suggestions for grilling this weekend.  You’re probably planning on having lobsters on Saturday, but don’t forget to think about dinners for Sunday and Monday, too.  Here are two of my absolute favorite versions of the classic, all-American favorite.  The potato recipe at the bottom is one of my go-to side dishes; I make them all summer long.  They’re especially good with anything grilled, and would be terrific with everything from lobster to burgers this weekend.

With so many good cheeses on special this week, this is the perfect time to make these awesome little stuffed sliders.  Blue cheese with caramelized onion are my personal favorite; if you’re partial to blue cheese too, try using the Carr Valley Glacier Penta Crème Cheese here (the Sendik’s Cheese of the Month).   Experiment with combinations of your choosing, you really can’t mess them up.  Look for Sendik’s Natural Black Angus Ground Chuck Value Packs, Sendik’s Brand Grated Parmesan (Belgioioso Brand Wedges are also on sale), and Wisconsin Colby Jack.  Sendik’s Hot Dog and Brat Buns are also on sale  (I like to slice these into thirds and use them for slider buns).  If you want to make a full-sized version of these burgers, Sendik’s Hamburger Buns are also on sale.

Jalapeno Cheeseburgers with Spicy Ranch Sauce are my absolute favorite burger of all time – period, end of story.  I’m not even going to try to sell them to you here, because there aren’t enough superlatives in my vocabulary to convey to you how much I love these burgers.  Just trust me.  If you make them, you won’t be sorry.  Again, the Sendik’s Ground Chuck Value Packs are on sale as mentioned above, as are the Sendik’s Hamburger Buns.  Hellmann’s Mayonnaise, Breakstone Sour Cream, and iceberg lettuce are also on special. 

The most simple but delicious side dish to either of these burgers (lobster, too!) are these fabulous Redskins with Browned Butter.  Oh my heavenly stars, you will not believe how delicious these potatoes are.  If you make them once, they’re bound to become your go-to side dish all summer long.

Have a great Holiday weekend.  See you back here next week! : )

The dressing alone will make any blue cheese fan swoon.  Use it on most any crisp and sturdy lettuce, or leave out the buttermilk and serve it as a dip with crudités – or even hot and spicy buffalo wings.  Have a great week.

WEDGE SALAD WITH BLUE CHEESE DRESSING
YIELDS: 4 servings
SOURCE:  foodnetwork.com; salad setup by Paula Deen.  Dressing found on epicurious.com

1 head iceberg lettuce, cut into quarters (iceberg lettuce is on sale)
Blue Cheese Dressing, recipe follows
1/2 c. Sendik’s bacon, crumbled
1/4 small red onion, julienned

On each salad plate, place 1 wedge of lettuce.  Pour blue cheese dressing on each wedge.  Sprinkle with crumbled bacon and julienned red onion.  Serve.

BLUE CHEESE DRESSING
YIELD:  about 1 1/4 cups
SOURCE:  epicurious.com

1/2 c. well shaken buttermilk
1/2 c. mayonnaise (Hellmann’s Mayonnaise is on sale)
1 T. fresh lemon juice
1/4 t. Worcestershire sauce
1 small garlic clove, minced
1/4 t. salt
1/4 c. Italian Parsley leaves
1/2 c. crumbled blue cheese (I used the Carr Valley Glacier Penta Crème Cheese, Sendik’s Cheese of the Month)
2 T. finely chopped fresh chives
1/8 t. black pepper

Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic, and salt in a food processor until smooth.  Add parsley and pulse until chopped.  Add blue cheese and pulse until cheese is incorporated but dressing is still slightly chunky.  Transfer to a bowl and stir in chives and black pepper.

Speaking of MOM, a side note:  my youngest read the blog and made me crepes from scratch for Mother’s Day (awe!!).  She got a little freaked out when she came to the “turn on the stove” part of the recipe and had to recruit the Husband, who up until Sunday had never made a crepe in his life.  They did great together in the kitchen and their first run at crepes was a flying success and warmed the cockles of my mama heart.  I hope you got a nice brunch, too.

Anyway, we’re all in a rush, so let’s cut to the chase.  The DamFam has two major track events over the next two days so dinner will need to come together quickly.  Tonight, I’ll be using the sale Sendik’s Pasta to make our favorite Pasta alla Carbonara.  No, it’s not low fat.  No, you shouldn’t be eating it if you’re trying to fit into a string bikini by Saturday.  But hungry runners demand carbs and there’s no better way to load up than with “CARB”onara.  I’m running five miles later on just for the sole purpose of eating this pasta tonight.  You’ll need a good supply of Parmesan cheese for this dish, and in all fairness, I need to tell you that Kraft Parmesan is on sale if you’re running low.  While I’m trying to keep the food snobbery in check and I hold nothing against cheese in a green can, I personally prefer to use Sendik’s Grated Parmesan here – maybe even an imported Parm’ if I’m feeling spendy.  The cheese is an important part of the dish, so use the nicest one you can afford.

Wild Caught Alaskan Cod Fillets and Russet Potatoes are featured in the current sale ad, making this the perfect time to enjoy delicious Weeknight Fish and Chips.  You’ll be hard pressed to find an easier fish recipe, this one is a winner, and kids love it.  I’m not even bothering with a vegetable (hey, there are pickles in tartar sauce, that counts, right?) — I’ll just set a big bowl of the sale Crimson Red Seedless Grapes in the middle of the table and people can help themselves.

Lastly, and looking ahead to weekend entertaining –  Grilled Sirloin Steaks with Blue Cheese Walnut Butter is a lovely dinner to serve to company, and makes great use of the sale Sendik’s Natural Black Angus Top Sirloin Steaks.  It would also be the perfect time to incorporate the Cheese of the Month (which just happens to be a blue): the Carr Valley Glacier Penta Crème.  Even if you’re not having company, you should plan on serving this to yourself if you’re a fan of the steak/blue cheese combination.  Yum.

Hope you’re having a great week.  : )

If you have the luxury of time, let your steak marinate for a good eight hours.  I threw this together last night before I went to bed, so my two steaks (double up like I did, you won’t be sorry) had about a 12-hour swim in this yummy, Asian-inspired concoction.  I love to serve this fabulous beef with my favorite Coconut Rice Pilaf or mashed potatoes, but it’s also excellent served over romaine as a simple steak salad.  Whatever you do, please babysit your broiler (or grill) and for goodness sakes don’t go burning down your house in the name of dinner.

Have a great week. : )

GINGER-SOY GRILLED SIRLOIN STEAK
SERVES:  4-6
SOURCE:  epicurious.com

6 T. soy sauce (San J Sauces are on sale)
1/4 c. chopped onion (Jumbo Vidalia Onions are on sale)
1/4 c. rice vinegar
2 T. sesame oil
1 T. chopped peeled fresh ginger
2 cloves garlic, chopped
1 c. chopped scallions
1 – 1 1/2 lb. top sirloin steak, about 1 inch thick (Sendik’s Natural Black Angus Top Sirloin Steaks are on sale)

Blend first six ingredients in processor or blender until almost smooth; pour into 13x9x2″ glass dish or a large sealable plastic bag.  Mix scallions into marinade.  Add steak and turn to coat.  Cover (or seal) and refrigerate at least an hour or up to one day, turning steak occasionally.

Prepare barbecue (medium-high heat) or preheat broiler.  Pour marinade into small saucepan and bring to a boil; then pour into a small serving bowl.  Grill or broil steak to desired doneness, about 5 minutes per side for medium rare.  Transfer steak to cutting board, tent with foil and allow to rest for 5 – 10 minutes.  Cut steak crosswise on diagonal into thin slices.  Serve steak with sauce.

First of all, you’ll need to start with a batch of crepes.  The picture above is filled with these fabulous (!!!) scrambled eggs, and a slice or two of crisp-cooked, crumbled bacon.  These eggs are amazing on their own if you’re not up to the crepe challenge.\

LUXURY SCRAMBLED EGGS
Serves 3 – 4
Source:  Adapted from thesplendidtable.org; recipe by Shellagh Connelly

6 eggs, lightly beaten (Egg Innovations Cage Free Eggs are on sale)
1 scallion, thinly sliced
A hefty pinch of your favorite chopped herbs (I use Italian parsley and basil)
3 oz. cream cheese, cubed (Shurfresh Cream Cheese Tubs are on sale)
2 T. half and half or whipping cream (Shurfresh Whipping Cream is on sale)
Salt and pepper to taste
Butter for the pan

Place all of the ingredients in a mixing bowl and whisk to blend.

Place a 10-inch non-stick skillet over medium heat and melt about a tablespoon of butter, swirling to coat the pan.  Pour in the egg mixture, and stir with a spatula.  Continue stirring slowly until large curds form, about four minutes or so.  Cook them to your liking; I like mine when they’re still a bit wet (keep in mind, they’ll continue to cook when you take them off the heat).  Transfer to a platter, garnish with a sprig of herbs.  Serve hot.

If you plan from the start to stuff your crepes with a sweet filling, add a teaspoon or two of white sugar to your crepe batter during the blending process.  You’ll set the perfect stage for sweet combinations like sliced bananas and Nutella, or fresh strawberries (on sale) and whipped cream.

I hope your mom loves her brunch almost as she loves you.  Have a great week.  : )

Fear not the thought of crepes, they’re really nothing more than a thin French pancake.  If you’ve been to third grade, you will easily be able to follow the batter recipe and turn out gorgeous crepes right in your very own kitchen — why, you’ll be changing your name to Jacques Pepin in no time at all!

Go forth and treat your mom to a pretty and delicious brunch for Mother’s Day, and here’s one last thought: I will take the liberty of speaking for women everywhere and tell you that nothing makes a mommy smile like a gleamingly clean kitchen, so be a darling  — don’t forget to do the dishes and wipe down the counters when you’re done.  : )

HAM & EGG CREPE SQUARES
SERVES:  You’ll get about 15 good crepes from the batter recipe; Crepe Square instructions will yield 4 servings
SOURCE:  Crepes recipe by Alton Brown; Crepe Squares recipe by everydayfood.com

FOR THE CREPES:
2 large eggs (Egg Innovations Cage Free Eggs are on sale)
3/4 c. milk
1/4 c. water
1 c. flour
3 T. melted butter
Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds.  Place the crepe batter in the refrigerator for 1 hour.  This allows the bubbles to subside so the crepes will be less likely to tear during cooking.  The batter will keep for up to 48 hours.

Heat a 10” non-stick pan.  Add butter to coat.  Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.  Cook for 30 seconds and flip.  Cook for another 10 seconds, or until golden brown in spots and remove to a work surface.  (Be prepared to sacrifice the first couple while you get the hang of the process.)  Lay them out flat so that they can cool and continue until all the batter is gone.  After they have cooled, you can stack them and store them in re-sealable bags in the refrigerator for several days or in the freezer for up to 2 months.  When using frozen crepes, thaw on a rack before gently peeling apart.

FOR THE CREPE SQUARES:
4 crepes
8 thin slices of deli ham (Boar’s Head Honey Maple Ham is on sale)
4 large eggs (Egg Innovations Cage Free Eggs are on sale)
Kosher salt and freshly ground black pepper
Chopped fresh parsley or chives

Preheat oven to 350.  Place 4 crepes on a rimmed baking sheet.  Place two ham slices on top of each crepe.  Carefully crack one egg into the center of each.  Fold edges of crepe toward center (use the egg white as a sort of ‘glue’).  Season with salt and pepper and bake crepes until egg white is set and yolks are still runny, about 12 minutes.  Transfer crepe squares to plates, garnish with chopped parsley or chives, and serve at once.

Sunday morning calls for brunch, and Huevos Rancheros is the quintessential brunch dish.  I’ve been known to serve this version as an easy dinner, but on Cinco de Mayo, I would absolutely make it for breakfast.  Look for sale eggs (two brands:  Shurfresh Grade A Large Eggs or Safest Choice Pasteurized Eggs), Sendik’s Pico de Gallo, Shurfresh Shredded Cheese, and La Preferida Hot Sauce.  Add some crispy bacon and a gorgeous pile of hashbrowns and the perfect Sunday brunch is served.

According to my daughter, I am becoming somewhat of a broken record when it comes to tacos, so I am going to refrain from recommending a taco recipe today (you can find my favorites by clicking on “Mexican” over in the sidebar).  Instead, I’m going to recommend these yummy little Baked Chicken Taquitos.  They’re healthier than deep fried, and not at all difficult to make.  You can recruit help assembling them from anyone who happens to walk past and state off the cuff that they’re bored and have nothing to do and but of course their math homework is all wrapped up.  : )  You’ll also love that these taquitos are chock full of sale ingredients!  Look for Shurfresh Cream Cheese, Frontera Salsa, La Preferida 6″ Flour Tortillas, Fresh Limes, Shurfresh Shredded Cheese, and Sendik’s Pico de Gallo and Fresh Guacamole. 

For the most authentic Mexican dish I know how to make, you should try my friend Fernanda’s Chicken Chilaquiles.  Please, please try them!  If I announced that we were having chilaquiles for dinner tonight, all three punks (including No Thank You Boy) would honestly do cartwheels around the kitchen.  No lie.  There are never any left, and when there are (like, if someone’s down with the stomach flu or on a self-imposed hunger strike or maybe just had their braces tightened) you will find us fighting over the leftovers.

You’ll need to choose a thick and sturdy chip for this dish; my personal preference is for the Matilda brand, but there are three sale brands to choose from:  Chi-Chi’s, Mission, or Frontera.  Serve the chilaquiles with sale beans and rice on the side.  As for refried beans, there are also three choices.  Look for La Preferida Vegetarian Style, Black, or Jalapeno.  La Preferida Boxed Spanish Rice is also on sale.

Muy Bueno.  Have a great week.  : )

I waited two nights before I did have to sneak these quesadillas in for the sake of you guys and this here blog (see?  I care, I really do).  I’m happy to tell you that for as much as I tend to overdo it on the southwest cuisine, these went over with the DamFam in a very big way, and I hope your loved ones enjoy them, too. 

CHICKEN & BLACK BEAN QUESADILLAS
SERVES: 4
SOURCE:  foodandwine.com; recipe by Annie Wayte

1 1/2 T. neutral cooking oil, divided
1 small red onion, diced
1/2 red bell pepper, diced
1 clove garlic, minced
1 t. ground cumin
cayenne pepper to taste
1 – 15 oz. can black beans, drained and rinsed
kosher salt and freshly ground pepper to taste
1/4 c. coarsely chopped cilantro

4 – 8″ flour tortillas (La Banderita 8″ Flour Tortillas are on sale)
1 1/2 c. shredded roasted chicken (I used the meat from a Sendik’s rotisserie chicken. They also have the chicken already shredded and pulled for you now, too. You can find it in the deli.)
1/4 c. crumbled feta cheese
3/4 c. shredded mozzarella (Shurfresh Shredded Cheeses are on sale)

Pico de gallo and guacamole (Sendik’s Pico de Gallo and Fresh Guacamole are both on sale in the Produce department)

In a medium saucepan, heat 1/2 tablespoon of the oil.  Add the onion, red bell pepper, garlic, cumin, and a pinch of cayenne pepper and cook over moderate heat, stirring occasionally for 5 minutes.  Add the beans and 1/3 cup of water; simmer for 5 minutes (I let mine reduce down longer than this, probably closer to 10 minutes).  Season with salt and pepper to taste.  Stir in 1/4 cup of cilantro.

Heat 1/2 tablespoon of canola oil in each of 2 large skillets.  Place the tortillas on a work surface and divide evenly the bean mixture, chicken, feta, and mozzarella between among each tortilla.  Fold each tortilla in half; add 2 quesadillas to each skillet and cook over moderate heat, turning until golden and cheese is melted, about 3 minutes per side.  Transfer to work surface and cut each quesadilla into wedges.  Serve with pico de gallo, and guacamole on the side if desired.

Giada’s Parmesan Crusted Pork Chops are the bomdiggity, yo.  We like, totally heart them served with a little pasta marinara, or some buttery mashed potatoes, or a nice rice pilaf.  The original recipe calls for a bone-in chop, but I’ve made them with the same cut that’s on sale this week (boneless sirloin chops) with great success, too.  Look for the sale chops and Sendik’s Imported Grated Parmesan.

For a different, yet equally delicious, spin on pork chops, try this spice rubbed, barbecued version.  You might recognize the ingredients and method if you’ve ever made my favorite Fastest Barbecued Chicken.  Same great, versatile recipe applied to the aforementioned sale pork chops.  At some point it’s going to get warm and stop raining, and we’ll all be able to go outside and man our grills.  In the meantime, slide the chops under the broiler in the (likely) event that the weather stinks.  There’s a simple, from-scratch barbecue sauce involved (don’t be scared) —  but if you’re really time challenged, Stubb’s Barbecue Sauces are on sale this week.

Lastly, for those crazy busy weeknights or just a quick weekend lunch, let me suggest the super easy Baked Ham & Swiss on Pretzel Rolls.  Pick up a pound or so of sale Sendik’s Maple Glazed Ham, a chunk of sale Deppeler’s Baby Swiss, and a box of Pretzilla Hamburger or Sausage Rolls, then recruit a wayward punk or two to help you assemble these yummy sandwiches.

Hope you’re having a great week.  : )

PORK CHOPS WITH GINGER SOY GLAZE
SERVES: 4
SOURCE:  epicurious.com

1 c. low sodium chicken broth
2 T. dry white wine or sherry
2 T. soy sauce
1 T. sugar
2 t. minced fresh ginger
1 t. minced garlic
4 3/4-inch thick boneless pork loin chops (Sendik’s Natural Boneless Pork Loin Chops are on sale)

1 T. vegetable oil
2 scallions, chopped plus additional for garnish if desired

Combine chicken broth, wine, soy sauce, sugar, ginger, and garlic in a shallow glass dish large enough to hold the pork chops in one layer; whisk to blend.  Add pork and turn to coat.  Cover and refrigerate at least 30 minutes and up to 3 hours.

Heat oil in a heavy large skillet over medium high heat.  Drain pork well and pat dry with paper towels; reserve marinade.  Add pork to skillet and sauté until cooked through, about 5 minutes per side.  Transfer pork to platter.  Add marinade and green onions to same skillet.  Bring to a boil and cook until reduced to a glaze, about 2 minutes.  Spoon glaze over pork, garnish with additional scallions, and serve.

COCONUT RICE WITH SCALLIONS & ALMONDS
SERVES: 4
SOURCE:  N/K

1 clove garlic, minced
1 – 2 t. fresh ginger, minced
1/2 T. butter
1 1/2 c. coconut milk, stirred well
1/2 c. chicken broth or water
1 t. salt
1 c. basmati rice

2 – 3 T. slivered almonds, toasted
2 – 3 T. slivered scallions

In a medium sauce pan over medium high heat, sauté garlic and ginger in butter until fragrant, a minute or so.  Add in coconut milk, chicken broth (or water) and salt, and bring to a boil.  Add rice and stir well.  Return mixture to a boil, cover pot and reduce heat to maintain a slow simmer for 15 – 20 minutes or until rice is tender and liquid is absorbed.  Remove from heat, fluff rice with a fork.  Gently stir in slivered almonds and scallions and serve.