So this weeks menu line up includes Traditional Southern, Italian, Asian, and Middle Eastern:

Monday: Scalloped Potatoes, Black Eyed Peas, Sauteed Corn, and Fresh Sliced Tomatoes

Scalloped Potatoes

The quickest way to slice the potatoes is in a food processor fitted with an 1/8-inch slicing blade. If the potatoes are too long to fit into the feed tube, halve them crosswise and put them in the feed tube cut-side down so that they sit on a flat surface. If the potato slices discolor as they sit, put them in a bowl and cover with the cream and chicken broth. If you like, use Parmesan instead of cheddar.

Ingredients

2	tablespoons unsalted butter
1	medium onion , minced (about 1 cup)
2	medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1	tablespoon chopped fresh thyme leaves
1 1/4	teaspoons table salt
1/4	teaspoon ground black pepper
2 1/2	pounds russet potatoes (about 5 medium), peeled and sliced 1/8-inch thick (see photos below)
1	cup low-sodium chicken broth
1	cup heavy cream
2	bay leaves
4	ounces grated cheddar cheese , shredded (1 cup)

Instructions

1. 1. Adjust oven rack to middle position; heat oven to 425 degrees.
   

2. 2. Melt butter in large Dutch oven over medium-high heat until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add potatoes, chicken broth, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves.

3. Transfer mixture to 8-inch-square baking dish (or other 1 1/2-quart gratin dish) and press to an even layer; sprinkle evenly with cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.

4. To Make Ahead: Once the scalloped potatoes have been transferred to the baking dish and pressed into an even layer in step 3, they can be wrapped in plastic wrap and refrigerated for up to 24 hours. When ready to bake, add the cheese, cover with foil, and bake in a 400-degree oven until the mixture is hot and bubbling, about 45 minutes. Remove the foil and cook until the cheddar begins to brown, about 30 minutes longer. Let cool for 10 minutes before serving.

5. This recipe is courtesy of Cooks Illustrated.com

This is not my exact recipe which honestly I just made up, but this sounds very similar.
This is an Emeril Lagasse recipe. A few notes though: Don't forget to soak the peas overnight, I don't use Tasso, and I only use one large ham hock.

http://www.foodnetwork.com/recipes/emeril-lagasse/stewed-black-eyed-peas-with-ham-hock-recipe/index.html

Sauteed Corn:

Yeilds 6-8 servings
I cut back depending on how many people I am feeding.

• 8 to 10 ears of corn on the cob (yellow or white corn)
• 3 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions:

Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.

Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.

Recipe Courtesy of Ina Garten foodnetwork.com

Tuesday: Deviled Chicken and Skillet Roasted Potatoes

Deviled Chicken

Serves 4

Freshly ground pepper tastes substantially better than preground in this recipe. Use a mild hot sauce, such as the test kitchen favorite, Frank’s RedHot. Reduced-fat mayonnaise is fine here, but don't use the nonfat variety, which can have off flavors.

3	tablespoons yellow mustard
2	tablespoons mayonnaise (see note)
1 1/2	tablespoons hot sauce (see note)
1	tablespoon lemon juice
3	garlic cloves , minced
1/2	teaspoon minced fresh thyme
1 1/4	teaspoons salt
1	tablespoon plus 1/4 teaspoon pepper
4	boneless, skinless chicken breasts (about 1 1/2 pounds)
2	slices hearty white sandwich bread , torn into pieces
2	tablespoons unsalted butter , melted

1. MARINATE CHICKEN Adjust oven rack to upper-middle position and heat oven to 450 degrees. Combine mustard, mayonnaise, hot sauce, lemon juice, garlic, thyme, 1 teaspoon salt, and 1 tablespoon pepper in large bowl. Add chicken and toss until coated. Refrigerate, covered, 30 minutes or up to 3 hours.

2. COAT AND BAKE Pulse bread, butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until coarsely ground. Remove chicken from bowl and transfer to wire rack set inside rimmed baking sheet. Sprinkle buttered bread crumbs evenly over top and sides of chicken, pressing gently to adhere. Bake until crumbs are golden brown and chicken registers 160 degrees, 20 to 25 minutes. Serve.

Recipe courtesy of CooksCountry.com

My side note: Do not be tempted to use the breadcrumbs from the grocery store isle. Fresh bread crumbs is really much better. If you don't have a processor dry out the bread the crumble with your hands.

Skillet Roasted Potatoes

For even cooking and proper browning, the potatoes must be cooked in a single layer and should not be crowded in the pan, so be sure to use a heavy-duty 12-inch skillet. A nonstick skillet simplifies cleanup but is not essential.

Ingredients

1 1/2	teaspoons minced garlic
2	teaspoons minced fresh rosemary
1 1/2	pounds Red Bliss potatoes , small or medium, scrubbed and unpeeled
2	tablespoons olive oil
3/4	teaspoon kosher salt
1/4	teaspoon ground black peppe

Instructions

1. Combine garlic and rosemary in small bowl.

2. If using small potatoes (1 1/2- to 2-inch diameter), halve each potato. If using medium potatoes (2- to 3-inch diameter), quarter each potato to create 3/4- to 1-inch chunks. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.

3. Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmering. Add potatoes cut side down in single layer; cook, without stirring, until golden brown (oil should sizzle but not smoke), 5 to 7 minutes. Using tongs, turn potatoes skin side down if using halved small potatoes or second cut side down if using quartered medium potatoes; cook, without stirring, until deep golden brown, 5 to 6 minutes longer. Stir potatoes, then redistribute in single layer. Reduce heat to medium-low, cover, and cook until potatoes are tender (paring knife can be inserted into potatoes with no resistance), 6 to 9 minutes.

4. When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine. Clear center of skillet and add garlic and rosemary mixture. Cook over medium-low heat, mashing with heatproof rubber spatula, until fragrant, about 45 seconds, then stir mixture into potatoes; serve immediately.

From Cooksillustrated.com

Wednesday: Risotto with Chicken and Herbs, Salad

I like Michael Chiarello's recipe for risotto. This recipe is the base.

www.napastyle.com/recipe/recipe.jsp?productId=2289&parentCategoryId=614&categoryId=713&subCategoryId=723

2 split chicken breasts
extra virgin olive oil
salt and pepper
1 cup fontina, grated (use as a substitute in the risotto recipe)
1 tablespoon fresh parsley, chopped
2 tablespoons fresh chives, chopped

1. Preheat oven to 400 degrees. Rub chicken with olive oil and sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.
2. While the chicken cools cook the risotto according to the recipe above. When the risotto is cooked stir in the fontina in place of the parmesan, and also stir in the butter, the chicken, and the fresh herbs. Season with salt and pepper and serve.
   

Note: Don't be scared by the stirring the risotto is worth it.


Thursday: Sweet and Sticky Chicken Drumsticks, Rice, Sauteed Sugar Snap Peas

Sweet and Sticky Chicken Drumsticks
today.msnbc.msn.com/id/26954274/


Sugar Snap Peas with Asian Dressing

Serves 6. Published May 1, 1997.

To mingle the flavors, you can let the peas and dressing stand for up to ten minutes. More than that and the peas start to lose their bright green color. Have a bowl of ice water ready to "shock" the drained peas and prevent further softening and shriveling.

1	teaspoon table salt
4	cups sugar snap peas (about 1 pound), stems snipped off and strings removed if needed
2	teaspoons sesame seeds
2	tablespoons orange juice
2	tablespoons rice vinegar
1	teaspoon honey
1/2	teaspoon soy sauce
1	scallion (white and green parts), sliced thin
1/2	teaspoon minced fresh ginger
2	tablespoons peanut oil
1	teaspoon toasted sesame oil

Instructions

1. Bring 6 cups water to brisk boil in 3- or 4-quart saucepan. Add salt and peas and cook until crisp-tender, 1 1/2 to 2 minutes depending on size of peas.

2. Drain peas, shock in ice water, drain again, and pat dry. (Peas can be set aside for up to 1 hour.)

3. Toast sesame seeds over medium heat in small skillet, shaking pan often to promote even cooking, until light brown and fragrant, 4 to 5 minutes.

4. Meanwhile, combine juice, vinegar, honey, soy sauce, scallion, and ginger in small bowl. Whisk in oils. Season to taste with salt and pepper. Stir in sesame seeds. (Dressing can be set aside for several hours.)

5. Toss dressing with peas and serve.

Recipe Courtesy of Cooksillustrated.com

Friday: Grilled Salmon Sandwiches with Sweet Potato Fries

I love to grill and Jerry loves this recipe.

www.foodnetwork.com/recipes/ina-garten/grilled-salmon-sandwiches-recipe/index.html


Roasted Sweet Potato Wedges

Serves 4 to 6

Let the potatoes cool for 10 minutes after the first bake before tossing with the oil (hot potatoes will stick to the pan).

3	medium sweet potatoes (about 2 pounds), peeled
1	tablespoon vegetable oil
2	teaspoons sugar
1/2	teaspoon salt
1/4	teaspoon pepper

1. BAKE POTATOES Adjust oven rack to middle position and heat oven to 325 degrees. Cut each potato in half crosswise, then cut each half into 6 to 8 wedges. Arrange wedges on wire rack set inside rimmed baking sheet and bake until just tender, about 30 minutes. Remove potatoes from oven and increase heat to 475 degrees. Wipe off baking sheet and return to oven. Cool potatoes on wire rack 10 minutes.

2. BROWN POTATOES Gently toss potatoes with oil, sugar, salt, and pepper in large bowl. Remove baking sheet from oven. Arrange potatoes in single layer on hot sheet and roast, flipping once, until deep golden brown, 15 to 20 minutes. Serve.

Courtesy of CooksCountry.com

Extras for the Week: Coconut Macaroons

Everytime I make these people ask me for the recipe. I follow her recipe exactly, but dip my in bittersweet chocolate.

barefootcontessa.com/recipes.aspx?RecipeID=6

So after the cookies have cooled dip them in melted bittersweet chocolate and place on parchment or waxed paper for the chocolate to harden. You can put them in the fridge if you need. to.