Honey-Mustard Salmon

Ingredients

• 4 (6oz – 8oz) skinned salmon fillets
• Sea salt and fresh ground black pepper
• 2/3 cup honey
• 3 Tbsp. spicy brown or creole mustard
• 1 clove garlic, minced
• 1 tsp dried leaf basil
• 1 Tbsp. olive oil

Phil’s Tomato Bisque

Ingredients

• 2 Tbsp. Butter
• 1 Yellow Onion
• 3 Celery Stocks
• 2 - 28oz cans Whole Peeled San Marzano Tomatoes
• 2 Beef Bouillon Cubes
• 1 Tbsp. white sugar
• t tsp. salt
• ¼ tsp dried basil
• ¼ tsp black pepper
• 1 Turkish Bay Leaf
• 8oz - 16oz Heavy Whipping Cream, to taste

MENU: March 24, 2018 - March 30, 2018

Saturday

• OUT - Archery Competition

Sunday

• Tomato Bisque
• Grilled Cheese

Monday

•  Chicken with Andouille and Peppers
• Corn on the Cob

Tuesday

•  Slow Cooker Salisbury Steak
• Mashed Potatoes

Wednesday

• WNG/OUT

Thursday

• BBQ Chopped Chicken Salad

Friday

• Passover

Dutch Oven Peach Cobbler

Here is a simple peach cobble recipe for a camp Dutch oven. This recipe gives you that classic oven cobbler crust. You can substitute any fruit in place of the peaches to get any type of cobbler you like.

Ingredients

1 c.	Pre-mixed baking mix (i.e. Bisquick)
1 c.	Milk
2 c.	Sugar
2-29 oz cans	Peaches
To Taste	Nutmeg
To Taste	Cinnamon

Review: The JJ Unwich

Review: Fizoli's Submarino Itlaiano

MENU: Dec 27, 2016 – Dec 30, 2016

 

Here is our planned menu. Of course this is a planned menu, but plans can change.

I'll update this menu to reflect any changes to our planned menu as time passes.

Day	Date	Main Dish	Side Item(s)
Tuesday	27	Crispy Cajun Potatoes with Ham	Corn
Wednesday	28	Texas Tater Casserole	Green Beans
Thursday	29	Broccoli Cheese Soup Grilled Cheese
Friday	30	Slow Cooker Salisbury Steak	Mashed Potatoes