Menu Plan Monday, continued. . .

How cool is this? I'm so convincing that I got my sister (who I am going to go visit) to menu plan for the days that I didn't!!! Hee-hee! And I think I am going to be spoiled by her! She's good. She makes yummy food. That is why I am visiting--for the cute niece and the food. ;)

Friday night: order pizza?? or Salmon strudels with tossed salad
Saturday morning: Spiced Pear French Toast (from Ann), ham and
sausages (breakfast for breakfast!)
Saturday night: Chicken with Corn-and-Pepper Salsa, Auntie's Golden
Fluffy Corn Bread (from Cooking on Purpose from Ann, p.115)
Sunday: Easter dinner...we have to bring desserts: Strawberry Banana Trifle (from http://www.orgjunkie.com/ 's Easter dinner) and something else, like a key lime deal??? Hint, hint?
Monday: need some time to plan...post Monday??
* Ann is our sister-in-law. Now, she is good at cooking and baking and showing food off. . .and everything! And she sent us a great cookbook for Christmas, featuring some of her recipes!

So, not only some menu planning items, but also. . . recipes!
Here are some recipes:

Chicken with Corn-and-Pepper Salsa
*from Canadian Living’s best Weekend Pleasures

½ cup oil-and-vinegar salad dressing (1:1 ratio oil to vinegar)
1 tbsp grated lime rind
3 tbsp lime juice
1 tsp chili powder
½ tsp salt
¼ tsp pepper
1 clove garlic, minced
6 boneless, skinless chicken breasts

In glass bowl, combine salad dressing, lime rind and juice, chili powder, salt pepper and garlic; add chicken, turning to coat. Cover and marinate in refrigerator for at least 2 hours or up to 3 hours, turning once.

Reserving marinade, place chicken on greased grill over medium-high heat, or on top rack of broiler; cook, turning twice and brushing with marinade, for 10 to 15 minutes or until no longer pink inside. Serve with Corn-and-Pepper Salsa. Makes 6 servings.



Corn-and-Pepper Salsa:
1 can(10oz/284 mL) corn kernels, drained; or 1 cup frozen corn kernels
1 jar(12oz /340g) roasted sweet red peppers, drained and coarsely chopped
¼ cup oil-and-vinegar salad dressing
2 tbsp finely chopped coriander or parsley
1 tbsp grated lime rind
3 tbsp lime juice
1 tsp finely chopped jalapeño pepper

In bowl, combine all ingredients, cover and refrigerate until chilled or for up to 3 hours.


Spiced Pear French Toast
*from Ann

French Toast:
1 medium loaf cinnamon raisin bread
6 large eggs
½ cup sugar
2½ cup milk
1½ tsp vanilla

Spray sides and bottom of a 9x13 pan. Tear bread into small pieces and scatter in pan evenly. In a small bowl, whisk eggs and sugar until light. Add milk and vanilla and whisk well. Pour over bread evenly and press down with spoon to make sure all the bread is submerged. Cover with foil, gently pressing down the foil is right on the surface of the bread. Cover and refrigerate overnight.

The next day, keeping the foil on the pan, slide pan into a cold oven. Turn the oven to 350°F. After 25 minutes, remove the foil. Continue baking until toast is puffed and golden (about 20 minutes).


Spiced Pears:
2 tbsp butter
2 firm, ripe Anjou pears, cored and cut into chunks
1 tsp sugar
½ tsp cinnamon
dash nutmeg
¼ cup maple syrup, plus some for serving

Melt butter in a frying pan over medium-high heat, then add pears. Stir until pears are well coated with butter, then sprinkle with sugar, cinnamon and nutmeg. Continue to cook until pears begin to soften, about 3 minutes. Pour in ¼ cup of maple syrup and cook until bubbly. Remove from the heat.

To serve: Cut French toast into 6-8 pieces and top with pears. Serve with additional syrup, if desired.

So. . .enjoy! Compliments of Helen!