July 23-July 31

I never made a menu for last week into this week.  Therefore, this post is an extra long menu planner!

Our Box this week will consist of:

• 2 qt Peaches
• Sweet Corn (4)
• Irish potatoes (red or white)
• Assorted Eggplant
• Cubanelle and Poblano Mix Peppers
• Grape Tomatoes (1 Pt.)

I never made the Peach Muffins.  Instead we made peach topping for crepes and pancakes over the weekend.  With a double batch of peaches this week, I am sure I will make this recipe.

Peach Cobbler Mini Muffins

• 1 1/2 cups all-purpose flour
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 eggs, lightly beaten
• 1 cup white sugar
• 1-2 cups peeled, pitted, and chopped peaches

1. Preheat oven to 400° F. Line the mini muffin tin with mini muffin papers.

2. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups

3. Bake 17-20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely. Makes approximately 24 mini muffins. **I plan to make regular sized muffins**

Monday, July 23-  Dance/Golf nights always mean eating separately and usually take out.

Tuesday, July 24-  Looking for inspiration and something different I came across tonight's recipe on Tastefully Simple's website.  The girls will dine on quesidillas.

Simply Southwest Fish Tacos
Submitted by Rosemary (MN) HQ Resident Chef

2-3 tsp. Simply Southwest Seasoning & Rub
1 lb. white fish fillets, such as cod, tilapia or orange roughy
6 hard corn taco shells
Shredded lettuce
Diced tomatoes
Shredded Cheddar cheese
Salsa
Sour cream

Preheat oven to 350°. Sprinkle Simply Southwest Seasoning & Rub to taste on fish fillets; place fillets on lightly greased baking sheet. Bake for 10-15 minutes or until fish flakes easily. Break fish into bite-size pieces, place in taco shells. Top fish with remaining ingredients. Makes 6 servings.

Wednesday, July 25-  School Function this evening.  The kids are going out with my husband while I go to school.

Thursday, July 26-  It's just us girls tonight.  Turkey meatballs and spaghetti with a loaf of bread will be tonight's meal.

Friday, July 27-  I am not cooking tonight- Birthday Celebration in order!

Saturday, July 28-  I will use the corn from my Box to make this dish.  Not sure if I can use the potatoes, will need to research that.  I will grill a steak to serve along side the potato salad.

Corn and Potato Salad (BHG August 2012)

• 3 ears corn
• 2 pounds small waxy potatoes, such as Yukon Gold or Red Bliss
• Kosher salt
• 1 medium red onion
• 3 tablespoons cider vinegar
• Black pepper
• 1/4 cup extra-virgin olive oil
• 1/2 cup finely chopped fresh basil
• 1/2 cup finely chopped cilantro

1. Shuck the corn, then place the ears in a large pot with the potatoes. Add water and 1 tablespoon salt to cover by 2 inches. Bring water to a boiling. Boil, covered, for 2 to 4 minutes, until corn is tender. Remove corn. Continue to boil the potatoes 15 to 20 minutes until very tender.

2. While the potatoes cook, finely chop the onion. In a large bowl combine chopped onion, vinegar, salt, and the 1/2 teaspoon pepper. Cut the kernels from ears of corn, then add onion to bowl.

3. When potatoes are very tender, drain in a colander. Cool enough to handle. Place potatoes on a board, then press with hands or potato masher to break up. Add potatoes to the onion and corn. Add the oil; gently stir to combine. Let salad come to room temperature, then add herbs and season with salt and pepper to taste. If desired, cover and refrigerate up to 24 hours. Let stand at room temperature for at least 1 hour before serving. If needed, toss with additional olive oil and vinegar before serving.

• Servings Per Recipe 8, Calories 174, Protein (gm) 3, Carbohydrate (gm) 26, Fat, total (gm) 7, Dietary Fiber, total (gm) 3, Sugar, total (gm) 4

Sunday, July 29- With the peppers from my Produce Box, I'll saute them along with onion to garnish our fajitas for tonight's dinner.

Monday, July 30- Dance/Golf Night again.  No cooking this evening.

Tuesday, July 31- Not sure what tonight's meal will be yet. Hmmmm...