Week 3: I hope that these recipes are helping some of you out. Several recipes this week are my own so I hope that I put down the right measurements because most of you know how it goes that you just do this or add that.

Monday: Grilled Steak and Mashed Potatoes
See the post from last week for the steak recipe.

Mashed Potatoes
Now I know that it isn't the norm, but I like a little mayo in my mashed potatoes because that is the my Mama made them and that is the way I like them.
2 1/2 pounds of russet potatoes, peeled and sliced thin
4 tablespoons butter
1/2 cup whole milk
salt and pepper
1/4 cup mayo ( I prefer Duke's)

Place potatoes in large pot and cover with cold water. Bring to a boil and cook until a paring knife inserted meets no resistance. Drain potatoes.
While potatoes cook heat butter and milk until butter is melted.
Once potatoes are drained mash them or either pass through a potato ricer. Then pour hot butter and milk mixture over potatoes, season with salt and pepper to taste, and add mayo. Stir and then season to taste with more salt and pepper or more mayo. Also, if the potatoes are too dry add a little more milk.
Depending on how much you eat you should have some left over to make half a batch of croquettes, or increase this recipe so that you have leftovers for Thursday.

Tuesday: Chicken Cheesesteaks and Potato Chips with Homemade Spice
Sometimes you just don't have a lot of time, but this is the perfect meal for that.

Chicken Cheesesteaks
I love this quick recipe!
http://www.marthastewart.com/recipe/chicken-cheesesteaks-with-peppers

Potato Chips with Homemade Spice
1 bag good quality potato chips (like the Archer Farms Kettle Cooked with just salt)
garlic powder
black pepper
dried oregano
paprika
salt
onion powder

Preheat oven to 300 degrees. Place chips on rimmed baking sheet and bake for 5 minutes until the oils start to release. (They should look shiny.)
While the chips cook mix together your seasoning. Sorry I can't tell you the exact measurements, but I just mix a little of this and a little of that until it taste good. I just dip a finger in and try it. It should have a kind of bbq rub taste to it. I hope that makes since. I guess I will have to measure the next time I make these.


Wednesday: Oven Fried Buffalo Chicken Drummetts with Blue Cheese Dressing, Carrots and Celery

Oven Fried Buffalo Chicken Drummetts
I can not stand the smell of my house after I have fried something. So anytime I can make something "fried" in the oven I love it. Plus the fact that it is healthier isn't a bad incentive.

Sauce:
4 tablespoons butter
1/2 cup hot sauce (I use Frank's)
2 teaspoons brown sugar
2 teaspoons vinegar

Wings:
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon salt
3 tablespoons cornstarch
3 lbs. chicken drummetts

1. Place rack in upper middle position. Preheat oven to 450 degrees. Line a large rimmed baking sheet with tinfoil and place a wire rack inside the pan. Spray the rack with nonstick cooking spray.
2. For sauce. Melt butter in a small saucepan then add all other ingredients. Remove from heat.
3. For the wings mix together all dry ingredients. Dry chicken. Place chicken in a large bowl and sprinkle with mixture. Toss gently with hands to make sure that chicken is covered.
4. Place chicken on rack. Then spray each piece lightly with cooking spray, turn over and spray other side with cooking spray as well. The flour should look damp not dry. Place chicken in oven and cook for 20 minutes. Carefully flip chicken, if there are any dry spots give them another quick spray of cooking spray, then continue baking for another 15 minutes. Flip one more time and bake another 5-10 minutes or until done.
5. As soon as the wings come out of the oven toss them in a large bowl with the sauce. Serve with blue cheese or ranch dressing. Serve immediately.

Blue Cheese Dressing:
Here is Ina Garten's recipe
http://www.foodnetwork.com/recipes/ina-garten/green-salad-with-blue-cheese-dressing-recipe2/index.html


Thursday: Grilled Pork Tenderloin with Orange-Garlic Rub,Potato Croquetts, Sauteed Corn

Grilled Pork Tenderloin

3	tablespoons kosher salt (or 1 1/2 tablespoons table salt)
3/4	cup granulated sugar
2	cups water (hot)
2	cups water (cold)
2	pork tenderloins , 1 1/2 to 2 pounds total, trimmed of silver skin (see below

Instructions

1. In medium bowl, dissolve salt and sugar in hot water; stir in cold water to cool mixture to room temperature. Add tenderloins, cover bowl with plastic wrap, and refrigerate until fully seasoned, about 1 hour. Remove from brine, rinse well, and dry thoroughly with paper towels; set aside.
   

2. Meanwhile, ignite 1 large chimney using about 6 quarts of charcoal and burn until coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread coals evenly over one half of grill bottom, position grill rack, and heat until medium-hot (you can hold your hand 5 inches above grill surface for three to four seconds). Scrub rack with wire grill brush.
   

3. If using wet rub, rub tenderloins with rub mixture. If using dry spice rub, coat tenderloins with oil and rub with spice mixture. Place tenderloins directly over coals and cook until well browned on all four sides, about 2 1/2 minutes per side. Move tenderloins to cool part of grill and cover with overturned disposable aluminum roasting pan; continue to cook until instant-read thermometer inserted in thickest part of tenderloin registers 145 degrees or until it is still slightly pink at center when cut with a paring knife, 2 to 3 minutes longer. Transfer tenderloins to cutting board, cover with disposable aluminum pan, and let rest 5 minutes. Slice crosswise into 1-inch-thick pieces and serve.

Orange-Garlic Wet Rub:

1	tablespoon grated orange zest from 1 large orange
2	large cloves garlic , minced (about 1 tablespoon)
1	tablespoon chopped fresh sage leaves
1	tablespoon extra-virgin olive oil
1	tablespoon orange marmalade
1/2	teaspoon ground black pepper
1/4	teaspoon table salt

Instructions

Mix all ingredients together in small bowl.

Recipe from CooksIllustrated.com


Potato Croquettes
I start with Paula Deen's recipe, but I trade green onion for chives (because that is what I have in the garden) and I add some cheese (either white american or extra sharp cheddar) because we love cheese.
http://www.foodnetwork.com/search/delegate.do?fnSearchString=potato+crouquet&fnSearchType=site

Sauteed Corn is the same recipe as the first week.

Friday: Grilled Chicken Kebabs, Greek Pasta Salad

Grilled Chicken Kebabs
This is another recipe from CooksCountrytv.com
You do have to sign up for free in order to retrieve this recipe. But it is very good!
http://www.cookscountrytv.com/recipes/detail.asp?docid=7656&recipeids=3481&iseason=0&incode=cctvSearchCenter

Greek Pasta Salad
½ cup sundried tomato and basil feta
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons honey
½ teaspoon dried oregano
1 cucumber, diced
1 cup cherry tomatoes, halved
2 tablespoons kalamata olives, chopped
3 scallions, sliced thin
1 lb. small bowtie pasta

In a food processor process ¼ cup feta, oil, vinegar, honey, and oregano until smooth. Boil pasta in salted water until al dente. Drain noodles and rinse with cold water. Then toss the dressing with the pasta until covered. Add cucumber, tomatoes, olives and scallions to pasta and toss well. Serve immediately or cover and chill for no more than 2 hours.


Extras:
I have two Extras this week.

Mary Kathryn's Take on Seven Layer Bars
Crust:
2 1/2 cups Pecan Sandies, processed in food processor until finely ground
6 tablespoons butter,melted
2 tablespoons sugar
Layers:
1 cup white chocolate chips
3/4 cup pecan pieces
4 oz bittersweet chocolate bar, chopped in chunks (I like Ghiradelli)
1 cup coconut
1 cup sweetened condensed milk

Preheat oven to 375 degrees. Butter the bottom of a 9x13 cake pan then line with parchment paper. Combine crumbs, butter, and sugar. Press mixture into bottom of pan. Bake for 1o minutes. The crust will look wet but will firm up as it sits. Cool for 20 minutes in the pan sat on top of a wire rack.

Sprinkle chips,pecan, and pieces over cooled crust. Then pour the milk over the crust and finally sprinkle the coconut all over. Bake until coconut is toasted 10 to 15 minutes. Transfer pan to wire rack and cool completely before cutting.

Macadamia Butter-Crunch Popcorn
I love popcorn! This is a great recipe for sweet popcorn! I often swap out pecans for the macadamia nuts. I also cut this recipe in half and it still makes a ton.
http://www.marthastewart.com/recipe/macadamia-butter-crunch-popcorn