foodies weekmenu #11 – Foodies

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Foodies Weekmenu #11 – Foodies

Are you ready for another delicious week of food adventures? In this week’s Foodies Weekmenu, we have curated a mouthwatering selection of recipes that will satisfy your cravings and leave you wanting more. From breakfast delights to hearty dinners, we have it all covered for you. So put on your apron and let’s get cooking!

Monday: Rise and Shine

Kick-start your week with a nutritious and energizing breakfast. Our featured recipe for Monday is a classic avocado toast with a twist. Spread some creamy avocado on a slice of whole-grain bread and top it with a poached egg, cherry tomatoes, and a sprinkle of feta cheese. This combination of flavors will surely wake up your taste buds and keep you fueled throughout the day.

Ingredients:

  • 2 slices of whole-grain bread
  • 1 ripe avocado
  • 2 poached eggs
  • A handful of cherry tomatoes, halved
  • Crumbled feta cheese

Start your day with a healthy and delicious breakfast packed with nutrients.

Instructions:

  1. Toast the bread slices until golden brown.
  2. Mash the ripe avocado in a bowl and spread it evenly on the toasted bread slices.
  3. Place the poached eggs on top of the avocado spread.
  4. Arrange the halved cherry tomatoes on the eggs.
  5. Sprinkle crumbled feta cheese over the tomatoes.
  6. Season with salt and pepper to taste.

This avocado toast recipe is a perfect balance of flavors and textures. It’s a great way to start your week on a healthy note.

Tuesday: Savory Delights

On Tuesday, we have a savory dish that will transport you straight to the streets of Italy. Our featured recipe is homemade spinach and ricotta ravioli in a creamy tomato sauce. This pasta dish is bursting with flavors and will leave you craving for more.

Ingredients:

  • For the pasta dough:
  • 2 cups of all-purpose flour
  • 3 large eggs
  • A pinch of salt
  • For the filling:
  • 1 cup of ricotta cheese
  • 1 cup of fresh spinach, blanched and chopped
  • 1/4 cup of grated Parmesan cheese
  • 1/4 teaspoon of nutmeg
  • For the tomato sauce:
  • 2 tablespoons of olive oil
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 can of crushed tomatoes
  • 1/2 cup of heavy cream
  • A handful of fresh basil leaves, chopped

Indulge in the flavors of Italy with this homemade spinach and ricotta ravioli.

Instructions:

  1. In a large mixing bowl, combine the flour, eggs, and salt to make the pasta dough. Knead the dough until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
  2. In a separate bowl, mix the ricotta cheese, chopped spinach, Parmesan cheese, and nutmeg to make the filling.
  3. Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin.
  4. Place teaspoon-sized portions of the filling onto one sheet of pasta, leaving enough space between each portion.
  5. Place another sheet of pasta on top and press down gently around each portion of filling to seal the ravioli.
  6. Using a sharp knife or a ravioli cutter, cut out the individual ravioli.
  7. In a large saucepan, heat the olive oil and sauté the chopped onion and minced garlic until fragrant.
  8. Add the crushed tomatoes and simmer for 10 minutes.
  9. Stir in the heavy cream and chopped basil leaves. Cook for an additional 5 minutes.
  10. Cook the ravioli in boiling salted water until they float to the surface. Drain them and add them to the tomato sauce.
  11. Gently toss the ravioli in the sauce until well coated.
  12. Serve hot with a sprinkle of grated Parmesan cheese and fresh basil leaves.
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This homemade spinach and ricotta ravioli is a labor of love, but the end result is absolutely worth it. Treat yourself to a taste of Italy on Tuesday night!

Wednesday: A Twist on Tradition

For Wednesday, we have a twist on a classic comfort food dish. Our featured recipe is a spicy chicken mac and cheese. This fusion of flavors will take your taste buds on a rollercoaster ride of deliciousness.

Ingredients:

  • 2 cups of elbow macaroni
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1 tablespoon of olive oil
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 can of diced tomatoes with green chilies
  • 1 cup of shredded cheddar cheese
  • 1 cup of shredded pepper jack cheese
  • 1/2 cup of milk
  • 1/4 teaspoon of cayenne pepper
  • Salt and pepper to taste
  • A handful of fresh cilantro leaves, chopped

Spice up your Wednesday with this flavorful chicken mac and cheese.

Instructions:

  1. Cook the macaroni according to the package instructions. Drain and set aside.
  2. In a large skillet, heat the olive oil and sauté the chopped onion and minced garlic until softened.
  3. Add the cooked and shredded chicken to the skillet and cook for a few minutes until heated through.
  4. Stir in the diced tomatoes with green chilies and cook for an additional 5 minutes.
  5. Add the cooked macaroni to the skillet and mix well.
  6. Stir in the shredded cheddar cheese, shredded pepper jack cheese, and milk. Cook until the cheese has melted and the mixture is creamy.
  7. Season with cayenne pepper, salt, and pepper to taste.
  8. Garnish with chopped cilantro leaves before serving.

This spicy chicken mac and cheese is a delightful twist on a classic dish. It’s the perfect comfort food for a midweek treat.

Thursday: Fresh and Vibrant

On Thursday, we have a light and refreshing salad that celebrates the flavors of summer. Our featured recipe is a watermelon and feta salad with a tangy lemon vinaigrette. This combination of sweet and savory ingredients will leave you feeling refreshed and satisfied.

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Ingredients:

  • 4 cups of cubed watermelon
  • 1 cup of crumbled feta cheese
  • A handful of fresh mint leaves, chopped
  • For the lemon vinaigrette:
  • 2 tablespoons of fresh lemon juice
  • 2 tablespoons of extra virgin olive oil
  • 1 teaspoon of honey
  • Salt and pepper to taste

Enjoy the vibrant flavors of summer with this watermelon and feta salad.

Instructions:

  1. In a large bowl, combine the cubed watermelon, crumbled feta cheese, and chopped mint leaves.
  2. In a separate small bowl, whisk together the fresh lemon juice, extra virgin olive oil, honey, salt, and pepper.
  3. Pour the lemon vinaigrette over the watermelon mixture and toss gently to coat.
  4. Chill in the refrigerator for at least 30 minutes before serving.

This watermelon and feta salad is a perfect side dish for a summer barbecue or a light lunch on a hot day. It’s a burst of freshness in every bite.

Friday: A Seafood Extravaganza

TGIF! On Friday, we have a seafood extravaganza that will make your taste buds dance with joy. Our featured recipe is a grilled shrimp and scallop skewers with a zesty citrus marinade. This dish is perfect for a weekend gathering or a special dinner.

Ingredients:

  • 1 pound of large shrimp, peeled and deveined
  • 1 pound of sea scallops
  • 2 tablespoons of olive oil
  • 2 cloves of garlic, minced
  • 1 teaspoon of grated lemon zest
  • 1 teaspoon of grated lime zest
  • 2 tablespoons of fresh lemon juice
  • 2 tablespoons of fresh lime juice
  • 1 tablespoon of honey
  • 1/2 teaspoon of paprika
  • Salt and pepper to taste

Indulge in a seafood feast with these grilled shrimp and scallop skewers.

Instructions:

  1. In a large bowl, whisk together the olive oil, minced garlic, grated lemon zest, grated lime zest, fresh lemon juice, fresh lime juice, honey, paprika, salt, and pepper.
  2. Add the shrimp and scallops to the bowl and toss to coat in the marinade. Let them marinate for at least 30 minutes.
  3. Preheat the grill to medium-high heat.
  4. Thread the shrimp and scallops onto skewers, alternating between the two.
  5. Grill the skewers for 2-3 minutes per side, or until the shrimp are pink and opaque and the scallops are cooked through.
  6. Remove from the grill and serve hot.

These grilled shrimp and scallop skewers are a seafood lover’s dream. The zesty citrus marinade adds a burst of flavor to every bite.

Saturday: Comfort Food Classic

Saturday calls for a comforting and hearty dinner that will warm your soul. Our featured recipe is a classic beef stew with tender chunks of beef, root vegetables, and a rich gravy. This stew is perfect for a cozy night in.

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Ingredients:

  • 2 pounds of beef stew meat, cut into bite-sized pieces
  • 2 tablespoons of olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 2 tablespoons of all-purpose flour
  • 2 cups of beef broth
  • 1 cup of red wine (optional)
  • 2 tablespoons of tomato paste
  • 2 bay leaves
  • 1 teaspoon of dried thyme
  • Salt and pepper to taste

Indulge in the ultimate comfort food with this classic beef stew.

Instructions:

  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic to the pot and sauté until softened.
  3. Add the beef stew meat to the pot and cook until browned on all sides.
  4. Sprinkle the flour over the meat and stir well to coat.
  5. Add the chopped carrots, parsnips, and potatoes to the pot.
  6. Pour in the beef broth and red wine (if using).
  7. Add the tomato paste, bay leaves, dried thyme, salt, and pepper.
  8. Bring the stew to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
  9. Remove the bay leaves before serving.

This classic beef stew is a timeless recipe that will warm your heart and soul. Serve it with crusty bread for the ultimate comfort food experience.

Sunday: Sweet Endings

Wrap up your culinary week with a sweet and indulgent dessert. Our featured recipe for Sunday is a decadent chocolate lava cake that will melt in your mouth. This ooey-gooey treat is perfect for chocolate lovers.

Ingredients:

  • 1/2 cup of unsalted butter
  • 4 ounces of dark chocolate, chopped
  • 1/2 cup of granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup of all-purpose flour
  • 1/4 teaspoon of salt
  • Powdered sugar, for dusting
  • Vanilla ice cream, for serving

Indulge your sweet tooth with this heavenly chocolate lava cake.

Instructions:

  1. Preheat the oven to 425°F (220°C). Grease and flour four ramekins.
  2. In a microwave-safe bowl, melt the butter and chopped dark chocolate together in the microwave. Stir until smooth.
  3. In a separate mixing bowl, whisk together the granulated sugar, eggs, and egg yolks.
  4. Add the melted chocolate mixture to the egg mixture and whisk until well combined.
  5. Sift in the all-purpose flour and salt. Gently fold until just combined.
  6. Divide the batter evenly among the prepared ramekins.
  7. Bake for 12-14 minutes, or until the edges are set and the centers are still slightly jiggly.
  8. Remove from the oven and let the cakes cool in the ramekins