Week Ending September 28

Well, it is just Mark and I most of this week, so the food will be better. The kids will be home for the weekend and I will be cooking for four.

Tuesday: Chicken with Dijon Vin Blanc Sauce, Couscous with Peas
Couscous is a quick cooking grain, just boil water add the couscous and literally it is done. I add peas to give it a bit more body and incorporate a vegetable into the meal.
Wednesday: A good local restaurant will be cooking
Thursday: Bacon-Wrapped Scallops, Parmesan Risotto
1 lb. fresh sea scallops (the lg. variety)
1 lb. sliced good quality bacon
Juice of 1 fresh lemon
2 tbsp. olive oil
Fresh pepper
Long toothpicks or skewers
Mix olive oil, lemon juice and pepper in small bowl. Pour over scallops and marinate in refrigerator for about an hour. Wrap each scallop with 1/2 strip of bacon. Keep together with toothpick or put 3-4 on each skewer. Place on broiler pan. Broil in oven until golden brown and bacon is done to desired crispness.
Friday: Chicken Pot Pie
I use puff pastry for the crust, a nice change from traditional pie crust.
Saturday: Steak and Tater Tots, Salad
Tater tots are even better than fries with steak.
Sunday: Fend for yourself
We have leftovers - use them!