Meal Plan from 2 weeks ago....sheesh I am behind!

Here we go again!

1.Grilled chicken and Califlower Gratin
I just marinated the chicken in Italian dressing and grilled.....no instructions necessary!
The gratin is a Giada dish and hers had broccoli, but when I got to the grocery, they were out of califlower but had broccoflower! I just used it.
(Adapted from "Vegetable Gratin" in Giada De Laurentis' book Giada's Family Dinners. Original recipe pg. 178.)
Ingredients:
3 T unsalted butter
salt
1 head of cauliflower, cut into large florets
1 head of broccoflower (or just two of cali or add in broccoli)
2 T all-purpose flour (any GF blend will do)
1 1/4 cups heavy cream
1 1/4 cups whole milk
6oz fontina cheese, shredded
1/2 cup plus 2 T grated peccorino romano cheese
freshly ground black pepper
2 T dried bread crumbs plus a tablespoon of dried oregano (Again, you don't have to use breadcrumbs if you don't have GF ones.)

Preheat the oven to 500 degrees F.   Grease a 13 x 9 x 2 inch baking dish with 1 T of the butter.
Bring a large pot of salted water to a boil over high heat.  Add the cauliflower florets and cook for 2 minutes.  Using a slotted spoon, transfer the cauliflower to the prepared dish. 
Meanwhile, melt the remaining 2 T of butter in a medium, heavy saucepan over medium heat.  Add the flour and whisk for 1 minute.  Whisk in the cream and milk.  Bring to a boil over medium-high heat.  Decrease the heat to medium and simmer until the sauce thickens slightly, whisking often, about 2 minutes.  Remove the saucepan from the heat.  Add the cheddar, edam, and 1/2 cup of the romano.  Stir until the cheeses have melted.  Season the sauce with salt and pepper.  Pour the sauce over the vegetables and toss to coat.
In a small bowl, stir the bread crumbs and oregano with the remaining 2 T of romano.  Sprinkle over the gratin.
Bake uncovered until the topping is golden brown and the sauce is bubbly, about 15-20 minutes.
2.Cajun Burgers and Texas Oven Fries
This recipe comes to us from this great little Taste of Home Grilling magazine my MIL picked up for me a couple of years ago.....it is now stained and wrinkled b/c of all the yummy recipes within!

Cajun Seasoning Blend:
3 Tbsp ground cumin
3 Tbsp dried oregano
1 Tbsp garlic powder
1 Tbsp paprika
2 tsp salt
1 tsp cayenne (or more if you like it hot!)

Burgers:
1/4 cup finely chopped onion
1 tsp cajun season blend (from above)
1/2 tsp hot pepper sauce (franks or cholula is what we use)
1/2 tsp dried thyme
1/4 tsp dried basil
1 garlic clove minced
1 lb ground beef
Combine all ingredients, but don't overmix. Make 4 patties and grill. Top with Provolone cheese slice and serve on bun or not.

Oven fries are just idaho potatoes cut to texas size, drizzled with EVOO and sprinkle with whatever herbs you like. I used dried thyme and garlic salt. Bake in oven at 400 degrees until golden brown.

3. Taste of Summer Chicken with Cheesy Spicy Grits
Again from the grilling magazine....I'm not sure this is worth the other ingredients....it was good but nothing special. I did add some grilled pineapple slices to the top though.

3/4 cup Italian salad dressing
3/4 cup unsweetened pineapple juice
3/4 cup white win or white grape juice
6 boneless skinless chicken breasts

Combine all ingredients in a zippy bag and let sit overnight in the fridge.Grill chicken, discard marinade.Make grits according to package (instant or quick cooking) Once done, add 1 cup cheddar cheese and finely diced jalapeno pepper.

4. Rosemary Lime Pork Chops and Roasted New potatoes
This is also out of the same magazine (apparently I was lazy when it came to looking through cook books this week) and was originally intended for chicken, but I had some pork chops I got on sale.
4 pork chops
2 Tbsp vegetable oil
1/2 cup white wine or chicken broth
1/4 cup lime juice
2 Tbsps mince fresh rosemary
1/2 tsp salt
1/4 tsp pepper
Marinate all ingredients overnight. Grill chops. Yum! I would never in a million years have paired rosemary and lime but i have to say, its a yummy combo.

Cut new potatoes into halves, coat with EVOO and Garlic and salt and bake in the oven until outsides are golden brown and crispy.

That's all I have written down for that week folks (ie: my sister, b/c I really think she is the only one using these meal plans!)
I did create a new little pasta dish tonight that I will post tomorrow with some pictures. Just to get you interested....it involved little meatballs, small balls of fresh mozzerella and all sorts of yumminess!