WHAT’S ON THE MENU WEDNESDAY and Tortellini with Sage-Walnut Butter

 Welcome to the really wet edition of What’s On the Menu Wednesday.  Even if  you aren’t an Arkansas resident, you may have seen us on the national news. 

The storms last night were splattered across the state and resulted in the devastation of Vilonia and the loss of nine lives either from tornadoes or flooding.

While we had warnings and found three trees down in the yard this morning, we were safe.  The Perfect Ones, even though they have received at least twelve inches of rain since last Thursday, are safe.  God is good.

So last night was my turn to host our bunko group.  Even with the tornado sirens going off, we gathered together and fellowshipped.  I showed everyone where the safest places to be in our basement, and we went on.  We never quite got around to actually playing, but we got caught up on the latest news and enjoyed feasting together.

I prepared three different pasta dishes, one of which I am sharing with you for WOtMW.  It got rave reviews.  I took the leftovers to school today where it met with the same reception.  It comes from the March edition of the Food Network Magazine. 

Tortellini with Sage-Walnut Butter

1/4 cup balsamic vinegar
2 teaspoons honey
1 bay leaf

6 Tablespoons butter
1/3 cup sage leaves
1 cup chopped walnuts

1 pound fresh tortellini
grated Parmesan
salt and pepper to taste

Combine 1/4 cup balsamic vinegar, 2 teaspoons honey and a bay leaf in a saucepan over medium-high heat.  Cook until syrupy, about 5 minutes.  Set aside.

Melt 6 Tablespoons butter in a large skillet over medium heat, then add 1/3 cup sage leaves and 1 cup chopped walnuts; cook 3 minutes.  Add 1 cup pasta-cooking water and cook until reduced by half, about 2 minutes (I think it took longer than that.)

Toss with 1 pound cooked tortellini (I used cheese) , some grated Parmesan and salt and cracked pepper.

Drizzle with the balsamic syrup.

It was really tasty!

I’m really looking forward to what you have to say.  I’ll be sure and tell Noah and his Ark buddies that you dropped by.

WHAT’S ON THE MENU WEDNESDAY and Raspberry-Balsamic Chicken

  It’s that time again!  Thanks for joining me for What’s On the Menu Wednesday this week.  I really appreciate it that you have chosen to be here.

This week was definitely a crazy one.  Ever have those?  I was so busy at work, then the storms came, then life happened….my blogging took a serious hit.  I am so sorry that I did not get to visit all of the fantastic entries for last week’s WOtMW…it just did not happen.  I’m looking forward to checking them out over this three-day weekend. 

The first peony of the season fully bloomed this morning.  Hubby sent me a picture at lunch telling me to enjoy before the thunderstorms of the evening hit.  (We are expecting some really serious weather tonight.)  So…when I got home, I cut this beautiful blossom so we could enjoy its fragrance and loveliness. 

This chicken is always a favorite.  It’s easy yet delicious.  My kind of meal.

Raspberry-Balsamic Chicken

Courtesy of Cooking Light

1 teaspoon vegetable oil
1/2 cup chopped red onion
1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme 1/2 teaspoon salt, divided
4 (4-ounce) skinned, boned chicken breast halves
1/3 cup seedless raspberry preserves
2 Tablespoons balsamic vinegar
1/4 teaspoon black pepper

Heat oil in a large nonstick skillet over medium-high heat until hot.  Add onion; sauté 5 minutes.  Sprinkle thyme and 1/4 teaspoon salt over chicken.  Add chicken to pan; sauté 6 minutes on each side or until done.  Remove chicken from pan; keep warm.

Reduce heat to medium.  Add 1/4 teaspoon salt, preserves, vinegar and pepper to pan, stirring constantly until preserves melt.  Spoon sauce over chicken and serve immediately.

(I often grill the chicken and use the raspberry-balsamic sauce to glaze the chicken just before removing from the grill.)

I’m looking forward to all that you have to say.  Happy Easter.

Linked to:
Menu Plan Monday
Tempt My Tummy Tuesday
Tuesdays At the Table

Full Plate Thursday
Foodie Friday

WHAT’S ON the MENU WEDNESDAY and Orange Glazed Chicken

This is ACTAAP (Benchmark) week in Arkansas.  Unfortunately (or fortunately depending upon your opinion, I suppose) this seems to be the major focus of our instructional year.

I told my students on Friday that “ the hay’s in the barn.”  After they looked at me as if I really had lost my mind, I explained that expression to them.  They’ve worked hard; I’ve worked hard.  There’s not much more that can be done at this point to prepare them to do well.  It’s up to them to apply the knowledge that they should have and to do it up to their very best abilities.  Honestly, I miss the fun days…and I think my students would benefit from those.

With that being said, I’m offering up a stress-free, sure to be a favorite, menu item for What’s On the Menu Wednesday this week.  We do lots of stir fry dishes at our house – somewhat the opposite of those Crock Pot Wednesday dishes that are so familiar during many of the months of the school year.

I have an electric, nonstick wok (for shame!) and another stovetop, hard steel wok of “generic” variety.  I do not have one of those blazingly-hot gas drop-elements in my home.  That’s okay.  I make adjustments.  And it still tastes exceptional.

Orange Glazed Chicken

1/2 cup Teriyaki Sauce
1/3 cup orange marmalade
2 teaspoons crushed red pepper
1/4 teaspoon ground ginger
1 Tablespoon vegetable oil
1 pound boneless, skinless chicken breasts sliced
into 2 x 1/2-inch slices
1 can (8 ounces) bamboo shoots, drained
1 medium red bell pepper, seeded, cut into thin strips
1 Tablespoon cornstarch
1 Tablespoon water
1/2 cup cashews (optional)
sliced green onions, cut on the diagonal, as a garnish

Stir together teriyaki sauce, marmalade, crushed red pepper and ginger in a small bowl until well blended; set aside.

Heat oil in a large skillet or wok over high heat.  Cook and stir chicken about 4 minutes or until no longer pink.  Stir in bamboo shoots and peppers.

Add prepared sauce to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens.

Top with cashews and green onions, if desired.  Serve over rice noodles or rice, if desired.

We always have lots of hot Chinese mustard available as well.

Thanks for joining me.  I’m looking forward to what you  have to say.

WHAT’S ON THE MENU WEDNESDAY and Wood-Grilled Salmon,

 

Welcome to the table at What’s On the Menu Wednesday.  I’m so glad that you have decided to join me today. As always, I’m really looking forward to what you have to say.

It warmed up so nicely here this weekend, and we were able to get out and enjoy the sunshine.  Sunday we paid a visit to Garvan Woodland Gardens hoping to take in  the remainder of the daffodil and tulip season.  With the strong winds and storms of late, many of those beauties were past their prime.  However, the azaleas were coming into bloom as were the dogwoods.  Ferns of numerous varieties were unfurling and greeting the warm sunshine.  We walked through the newly opened nature preserve that borders Lake Hamilton and listened as what must have been millions of birds shared their greetings to one another.  The two-mile walk was one of the best I’ve had in many weeks.

Plus, their was a bridal fair.  With cake.  With bonbons.  With petit fours.  With fruit.  Did I mention cake?  I’m soooooooooooo glad we did that walk!

With warmer weather, my thoughts turn to the grill.  I had picked up a nice piece of salmon and some fresh asparagus thinking that it would be nice to grill and eat outside on the porch for a change.  Well, we awoke Monday to 60+ degrees which rapidly deteriorated via severe thunderstorms to 36 degrees.  Yuk!  (Yes, I know we needed the rain.  But my bones were just beginning to warm). 

Anyway, since I had made the commitment with the salmon purchase, I wanted to give this wood-grilled version a go.  Instead of using wood planks,  it calls for wood chips and improvised foil trays.  It could not have been simpler.  And it was delicious to boot!

With a few changes.  Yes, I know.  There always seem to be changes

.

WOOD-GRILLED SALMON

1 1/2 teaspoons sugar
1/2 teaspoons salt
1/4 teaspoons pepper
4 skin-on salmon fillets (6 to 8 ounces each), 1 1/4 inches thick
1 Tablespoon olive oil
2 cups wood chips, soaked for 15 minutes and drained

Combine sugar, salt and pepper in bowl. (I didn’t use the sugar mixture as I knew that I was going to try out a new mango glaze.) Pat salmon dry with paper towels, then brush flesh sides with oil and rub evenly with sugar mixture.  Use heavy-duty aluminum foil to make four 7 x 3-inch trays, and perforate bottoms of each try with the tip of a knife. (I took a short cut and used some small aluminum baking trays that I had on hand.  If you need instructions on how to make the suggested trays, email me and I will send those on to you.) 

Divide wood chips among trays and lay 1 fillet, skin side down, on top of chips in each tray.  (Any variety of wood chips will work.  Cedar and alder were suggested; I had mesquite on hand, so that’s what I used.)

Place trays on grill and cook over hot fire until fish is opaque and flakes apart when gently prodded with a paring knife, about 10 minutes. (I glazed ours with a bottled mango glaze that I had been wanting to try even though the recipe probably didn’t need anything else.  It just seemed “tropical,” and I was ready for the tropics!)

Transfer trays to a wire rack, tent loosely with foil and let rest for 5 minutes.  Slide metal spatula between the skin and flesh of the fish.  Transfer fish to a plate and serve.

I served it over saffron rice and with grilled fresh asparagus seasoned with garlic, cracked black pepper and olive oil .  Squeeze a little lemon over all of it as it comes off of the grill. (Lemon intensifies the flavor of just about any dish.) Whew!   That’s a bunch to say about such a simple dish. 

(Not my best photography, but I was hungry…..)

Linked to Some Terrific Blogs!
Menu Plan Monday
Mouthwatering Mondays
Hunk of Meat Mondays
Muffin Mondays
-Totally Tasty Tuesday
Tuesday Night Supper Club
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays At the Table
33 Shades of Green
Tuesdays Tasty Tidbits
Made From Scratch Tuesday
Hearth and Soul
What's On Your Plate Wednesday
Real Food Wednesday
Wandering Wednesday
What's On Your Plate
We Are That Family
Full Plate Thursday
Pennywise Platter Thursday
Cooking Thursday
It's A Keeper Thursday
Thrilling Thursday
Frugal Fridays
Foodie Fridays
Sweet Tooth Fridays
Fat Camp Friday