What's Cooking This Week?
Last week's date night went well and I think I've eaten enough quiche to feed an entire bridal shower. On to the next week. Although it's still 90-something degrees, I want to believe it's cooler - so next week's menu plan is gearing me up for fall. Stuffed roast chicken and a delicious Bolognese await.
On the menu:
Pantry Items
- Cooking oil (I prefer regular olive oil)
- Cooking spray
- Extra virgin olive oil
- Butter
- Dijon mustard
- Mayonnaise
- Beef stock
- Chicken stock
- Worcestershire sauce
- Kosher salt
- Pepper
- Crushed red pepper
- Bay leaves
- Oregano
- Dried basil
- White cooking wine
Grocery List - Amounts based on servings for 2 people
- 3 chicken breasts, bone-in skin on
- 1 lb ground sirloin
- 1 loaf French bread
- Parmigiano-Reggiano
- 8oz fresh mozzerella
- 1 package herbed cream cheese or boursin.
- 1 head Romaine lettuce
- 1 package mixed greens
- 1 plum tomato
- 2-3 heads garlic
- 2 carrots
- 3 ribs celery
- 3 large yellow onions
- 2 lemons
- 1 large or 2 small russet potatoes
- 1 bunch fresh thyme
- 1 bunch parsley
- 1 package whole grain spaghetti
- 1 tube anchovy paste (optional for Caesar dressing)
- 1 can tomato paste (6 oz)
- 1 bottle good red wine
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