Well, its a new week and a clean slate. Which is good because this was not the best weekend ever. We ended up spending almost the entire day at the ball fields (with the temperature hanging around 100°) because of games starting late. And I’m not talking about a little bit late, but almost an hour late for the first game, which caused the second game to be delayed. Because our first game started so late, the team we were supposed to play second thought they would have enough time to go grab lunch–which caused our second game–already late–to be started even later. We were exhausted.
Luckily, the church called to remind me to pick up my sweet corn tamales (which in the back of my mind I knew I had to pick up, but I was so tired from baseball that I spaced it), which means we have dessert for the week.
Last week’s menu was quite tasty. The grilled fish tacos were to die for! That recipe is definitely a keeper–head over to NVScrapper to pick up a recipe card for it–they are absolutely awesome!
And now, for the menu.
Monday: Marinated Grilled Chicken w/Dilled Potato Salad
Tuesday: Jamaican Sea Bass with Mango & Black Bean Salad (see below)
Wednesday: Italian Mozzarella Meatloaf (from last week’s menu)
Thursday: Enchiladas with Fresh Mango Salsa (vegetarian)
Friday: Blackberry Glazed Salmon w/Avocado Citrus Salad
Saturday: Grilled Caesar Salad (vegetarian)
Sunday: Gouda & Spinach Stuffed Chicken (see below) w/Summer Spinach Salad
Jamaican Sea Bass with Mango & Black Bean Salad
Ingredients
Marinade and Sea Bass:
- 1/3 cup fresh lime juice
- 4 tbsp Jamaican Jerk rub (use your favorite–I’m using this)
- 3 tbsp olive oil
- 3 garlic cloves, pressed
- 6 boneless, skinless sea bass fillets
Black Bean Salad
- 2 red bell peppers
- 2 large mangoes
- 4 medium green onions with tops
- 2 cans black beans, drained and rinsed
- Lime wedges
- Prepare grill for direct cooking over medium high heat. For marinade, whisk together lime juice, rub, oil, and garlic in a medium mixing bowl. Place sea bass into ziploc bag; add half of marinade. Seal bag; turn to coat and refrigerate no longer than 30 minutes.
- For salad, cut off sides from bell pepper to create large flat pieces. Peel mango; cut flesh from both sides of flat pit, forming two halves. Thinly slice green onions. Add beans and half of the green onions to remaining marinade in mixing bowl; set aside.
- Grill sea bass, bell pepper, and mango, covered, 3 minutes or until grill marks appear. Turn. Grill 4-5 more minutes or until mango and bell pepper are charred and crisp-tender and fillets measure 140° with a meat thermometer.
- Chop red bell pepper and mango. Add to remaining marinade in mixing bowl. Toss to coat.
- To serve, divide salad among serving plates; top with sea bass fillets. Garnish with remaining green onions and lime wedges.
Gouda & Spinach Stuffed Chicken (adapted from a recipe found here)
Ingredients
- 6 boneless chicken breast halves, pounded to 1/4″ thick
- 12 slices smoked Gouda cheese
- 10 oz fresh spinach, rinsed and torn into bite-size pieces
- 1/3 cup horseradish mustard
- 1 1/4 cup panko crumbs or breadcrumbs
- Creole-style seasoning to taste
Directions
- Preheat the oven to 400 degrees F (200 degrees C). Coat a 9×13 inch baking dish with cooking spray.
- On each chicken breast, layer 2 slices of gouda, 2 slices of cheese, and 1/6 of the spinach. Roll up the chicken breast and secure with a toothpick.
- Brush each chicken roll with mustard and roll in panko or breadcrumbs. Arrange rolls in prepared baking dish; sprinkle with Creole seasoning.
- Bake in preheated oven for 45 minutes, or until brown and crispy.
