Philly Firecrackers

daisi - July 7, 2012

Breakfast Bake

daisi - July 7, 2012

menu recap [week 26]

daisi - July 7, 2012
Cucumber & Green Chili Topping

Monday: Fish Fillets with Tomatoes,  Squash, and Basil

Again, I used the pre-made parchment paper packets, so much easier. We really liked this recipe and I used halibut instead of our usual tilapia so it was much heartier than our usual fish portion.

Tuesday: Pasta with roasted tomatoes and Italian chicken

In an on-going effort to clean out our freezer (story of my life), I made this meal entirely out of things I had on hand. When we ate at McGill’s a couple weeks ago, I ever-so-diligently noticed that the pasta lobster was made with various types of pasta. Why had I never considered this in my home pasta meals? You always have a little too little pasta that is bound to stay in the pantry forever, so why not combine all the little bits into one meal? SO that’s what I did. We had shells, rigatoni, even crunched up spinach fettucini. The sauce was made from leftover roasted tomatoes from our wedding that I had stored in the freezer, combined with some chicken thighs I cooked in the crockpot with Italian dressing. The pasta was delicious. I was really pleased with how well it turned out and with the progress I made in the freezer-emptying-movement.

Wednesday: Philly Firecrackers

Happy (belated) 4th of July – hope you had a fabulous holiday!

Thursday: Leftover Bratwurst with Cucumber & Green Chili Topping

We also grilled some brats on the 4th and had a couple leftover so we had them for dinner on Thursday, along with this Cucumber & Green Chili Topping.


  • 1 large cucumber
  • Salt to taste
  • 4 ounces cream cheese, softened
  • 2 tablespoons mayonnaise
  • 2-3 dashes hot pepper sauce
  • 1 can (4 ounces) chopped green chilies, well drained
  • 1 green onion, minced
  • 1 teaspoon minced fresh cilantro (coriander)

1. Peel cucumber and split in half lengthwise. Remove seeds with a melon baller or small spoon and discard. Sprinkle cucumber lightly with salt; place on paper towels, cut side down. Let drain 30 minutes.

2. Beat cream cheese, mayonnaise and hot pepper sauce in medium bowl until smooth. Pat cucumber dry; dice. Add cucumber, chilies, green onion and cilantro to cream cheese mixture. Stir gently to mix.

Friday: Keo date night

I had a Groupon about to expire so we decided to have a date night at one of our favorite Tulsa restaurants, Keo. The yellow curry is to die for and I can’t resist pho, even though it’s WAY too expensive here, it is some of the best in Tulsa so sometimes it’s worth it.

Saturday: BBQ Ribs with all kinds of southern sides

Saturday we are hosting our monthly dinner club and the plan is to make barbecue ribs with some delicious sides. I will share the recipes next week. Trust me, you will want to make these ribs.

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