It is amazing how busy summer time is and how much I am looking forward to fall and life slowing back down a little bit.

Monday: Corn Chowder, BLT's
Tuesday: Grilled Lemon Parsley Chicken, Saffron Couscous with Raisins, and Almonds
Wednesday: Stromboli, Chopped Salad
Thursday: Burgers, Crispy Oven Fries, Coleslaw
Friday:Baked Ziti, Salad

Monday: Corn Chowder, BLT's
Corn Chowder
This corn chowder recipe is simple and delicious! I usually just double or triple the amounts as needed and it works well.

Tuesday:Grilled Lemon Parsley Chicken, Saffron Couscous with Raisins and Almonds
Grilled Lemon Parsley Chicken
Yes I am making this again it is one of those foods I always have in my fridge and garden.

Saffron Couscous with Raisins and Almonds

For the fluffiest texture, use a large fork to fluff the grains; a spoon or spatula would destroy the light texture. The simple flavors of the pilaf pair well with a wide variety of meat, poultry, and vegetable dishes. Specialty markets may carry couscous of varying size, but stick to the classic kind. Other sizes require different cooking methods.

4	tablespoons unsalted butter
2	cups plain couscous
3/4	cup sliced almonds
1	small onion , chopped fine
	Pinch saffron threads , crumbled with finger tips
3/4	cup golden raisins
	Table salt
1 3/4	cups canned low-sodium chicken broth
2	cups water
1 1/2	teaspoons fresh lemon juice from 1 lemon
	Ground black pepper

Instructions

1. Melt 2 tablespoons butter in a large skillet over medium-high heat. When the foaming subsides, add the couscous and cook, stirring frequently with a wooden spoon, until some grains are beginning to brown, about 3 minutes. Scrape the grains from the skillet into a large bowl and return the pan to medium heat. Add the almonds and cook, stirring frequently, until they are lightly toasted and aromatic, about 1 1/2 minutes. Scrape them into a small bowl.

2. Add the remaining 2 tablespoons butter to the skillet. Once it melts, add the onion, saffron, raisins, and 3/4 teaspoon salt and cook, stirring occasionally, until the onion has softened and is beginning to brown, about 5 minutes. Add the broth and water, increase the heat to medium-high, and bring to a boil.

3. Add the boiling liquid to the bowl with the toasted couscous, cover tightly with plastic wrap, and allow to sit until the couscous is tender, about 12 minutes. Remove the plastic wrap, fluff the grains with a fork, and gently stir in the almonds and lemon juice. Adjust the seasonings with salt and pepper to taste and serve immediately.

Recipe from Cooks Illustrated.com

Wednesday:Stromboli and Chopped Salad
Stromboli
I love Stromboli! This is a great recipe to start with. I usually don't put all that stuff in the filling. I usually just use what I have in the fridge for example: pepperoni, mushrooms, onions, bell pepper and lots of cheese. Serve with marinara sauce.
Marinara Sauce
Here is a basic recipe for marinara sauce.
Chopped Salad
This recipe is in an earlier blog.

Thursday:Burgers, Crispy Oven Fries, and Coleslaw
Charcoal Grilled Burgers
Sorry I don't have exact measurements on what I put in my burgers, but I am going to list the ingredients and you can put how much looks and smells right to you.

85% lean ground beef
Worcestershire sauce
garlic powder
onion powder
Salt and Pepper

I know it sounds crazy, but I mix and add until it smells like a burger I want to eat. Make sure not to over mix the meat, because it can make it tough. Also, remember to use your fingers to make an indent on top of the burger so it doesn't bubble on you.

Crispy Oven Fries
You need a heavy-duty rimmed baking sheet for this recipe; our favorite is the Lincoln Foodservice Half-Size Heavy Duty Sheet Pan.

Serves 4

4	russet potatoes (6 to 8 ounces each), peeled and cut into 1/2-inch-thick fries
6	tablespoons vegetable oil
1	tablespoon cornstarch
1	teaspoon salt

1. MICROWAVE POTATOES Adjust oven rack to lowest position and heat oven to 450 degrees. Place potatoes in bowl, wrap tightly with plastic, and microwave until translucent around edges, 3 to 5 minutes, shaking bowl to redistribute potatoes halfway through cooking. Transfer potatoes to cooling rack and thoroughly blot fry with paper towels.

2. HEAT OIL Coat rimmed baking sheet with 5 tablespoons oil. Transfer to oven and heat until just smoking, 5 to 7 minutes. Meanwhile, whisk remaining oil, cornstarch, and salt in large bowl. Add potatoes to bowl and toss to coat.

3. BAKES POTATOES Arrange in a single layer on hot baking sheet and bake until deep golden brown and crisp, 25 to 35 minutes, flipping potatoes half-way through cooking time. Transfer to paper towel-lined plate and blot with additional paper towels. Serve.

Recipe taken from Cookscountry.com

Friday: Baked Ziti, Salad
I am adding in this recipe this week at a request of a friend who has been waiting for it to show up on the blog. So I hope she enjoys! Remember this website is free so just sign up and you can get to the recipe.

Extra: 82 Queen's Peach Praline Cobbler
This cobbler is delicious! Although the next time I am going to add more peaches because I like a lot of peaches, but if you like a lot of cobbler with a few peaches make it just the way it says.