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Sunday, December 19, 2010

Meal Plan: 12/19 - 12/25

I hope you enjoy this weeks menu.  We are looking forward to trying some new recipes!  This will be a crazy week for most, so the menu is a quick one, but healthy - most are from Cooking Light.

This week we I don't have eating out because I'm sure the restaurants are going to be insane.  I will let you know we really enjoyed visiting Varanese Restaurant for Mark's Birthday.  Our appetizer was Baked brie wrapped in puff pastry topped with caramel, toasted pecans and sliced apples - let me just say YUM!!!!  Mark had Turducken Served with Butternut Squash Hash, Sauted Haricot Verts and Cranberry Chutney Topped with a Rich Turducken Gravy and I had Tender grilled flat iron steak drizzled with a roasted garlic and boursin cheese demi and gratin potato.  For dessert they brought Mark a trio of bite sized desserts and then we ordered Mocha crème brulee, rich custard with a candied top accompanied by a spring roll stick filled with warm chocolate and caramel.  It was all mighty yummy!

Sorry it is out of order, after posting individually, I realized it didn't show Saturday.  So, I combined the easy ones and then it didn't put them in order.

Enjoy your week, Be thankful for your blessings both big & small, Love your family, and don't forget to play with your food!

Merry Christmas everyone!

Sunday: Lemon-Basil Chicken with Basil Aioli

Yield: 4 servings (serving size: 1 chicken breast half and 1 tablespoon aioli)
Side Suggestions:  A salad and side of egg noodles complement the fresh lemon and basil flavors or basil & garlic flavors will pair nicely with this guest friendly dish.
Source: Cooking Light

Chicken:
  • 1/2  cup  chopped fresh basil
  • 1/3  cup  chopped green onions
  • 2  tablespoons  fresh lemon juice
  • 2  tablespoons  white wine vinegar
  • 1/2  teaspoon  lemon pepper
  • 1/4  teaspoon  freshly ground black pepper
  • 4  (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
Basil Aioli:
  • 1/4  cup  finely chopped fresh basil
  • 2  tablespoons  low-fat mayonnaise
  • 1  tablespoon  fresh lemon juice
  • 1 1/2  teaspoons  Dijon mustard
  • 3/4  teaspoon  bottled minced garlic
  • 1/2  teaspoon  olive oil
  1. To prepare chicken, combine first 6 ingredients in a large bowl. Add chicken to basil mixture, turning to coat.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. 
  3. Add chicken to pan; cook 8 minutes on each side or until done.
  4. While chicken cooks, prepare aioli. Combine 1/4 cup basil and remaining ingredients in a small bowl, stirring with a whisk. Serve with chicken. 

Wednesday - Friday Night

  • Wednesday: Burger Night

    I haven't decided what type of burger we will have.  Be adventurous.  Have fun, make them sliders.  Serve with fried zucchini strips for a variation on fries
  • Thursday Night: Pasta Night

    I'll probably mix tomato sauce with some fettuccine sauce to make my own non-alcoholic vodka sauce and serve over whatever pasta is in the pantry. We'll serve with salad & bread. 
  • Friday: Pizza Night

    Not sure what type of pizza we will be enjoying, but I'll use leftover sauce from Pasta night and it will be on a crescent roll crust.

Monday: Prosciutto and Smoked Gouda Panini

Yield: 10 servings (serving size: 1 panino)
Note: You'll need to cook the panini in batches; keep cooked panini warm in a 250° oven. The sandwiches make hearty lunch fare on their own, or serve them with a tossed green salad or Chicken, Chickpea, and Zucchini Stew.
Source: Cooking Light
  • 20  (1-ounce) slices Italian bread
  • Cooking spray
  • 6  ounces  smoked Gouda cheese, thinly sliced
  • 6  ounces  thinly sliced prosciutto
  1. Coat 1 side of each bread slice with cooking spray. Place 10 bread slices, coated sides down, on a work surface. Divide cheese and prosciutto evenly among 10 bread slices. Top with remaining bread slices, coated sides up.
  2. Heat a large nonstick skillet over medium heat. Cook panini 5 minutes on each side or until lightly browned and cheese melts, pressing with a spatula to flatten.

Tuesday: Lime-Cilantro Pork Tacos

Yield: 4 servings (serving size: 2 tacos)
Notes: Use the same pan to brown the pork and make the rave-worthy sauce. Browning the pork improves its color, and the browned bits enrich the sauce's flavor. Add more jalapeño pepper if you enjoy spicy food.
Serving Suggestions: Pineapple Salsa & Mexican Brown Rice (Brown Rice & Salsa)

 Wine Suggestions: Chardonnay

Source: Cooking Light
  • 1  pound  pork tenderloin, trimmed and cut into thin strips
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper
  • 2  teaspoons  olive oil
  • 1 1/2  cups  thinly sliced onion
  • 1  small jalapeño pepper, seeded and chopped
  • 1/2  cup  fat-free, less-sodium chicken broth
  • 1/2  cup  chopped plum tomato
  • 3  tablespoons  chopped cilantro
  • 2 1/2  tablespoons  fresh lime juice
  • 8  (6-inch) flour tortillas
  1. Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. 
  2. Add pork, and sauté 4 minutes or until browned. Remove pork from pan; place in a bowl. 
  3. Add onion and jalapeño to pan; sauté 5 minutes or until tender. 
  4. Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.
  5. Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork is done.
  6. Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.

Saturday: Chicken Pesto Pinwheel (Appetizer)

We are heading to friends house Christmas night and we are supposed to bring an appetizer.  Mark also took this to work and it received RAVE reviews and it was requested I place on the blog...Here you go ladies!
Yields: 5 small flour tortillas

  • 5 small flour tortillas
  • 5 (un-breaded) chicken tenders, cooked & shredded
  • 1/2 cup prepared pesto
  • 8 oz of cream cheese, softened
  • 1 head of roasted garlic (optional, Humana ladies this was not in the one I prepared for the office party. SORRY!)

  1. Mix cream cheese, pesto, garlic & chicken together.  
    • If you have time, allow to sit overnight in the refrigerator.
  2. Divide cream cheese mixture in 5ths and spread onto the tortilla.
    • If you placed in frig over night, warm slightly in the microwave for easier spreading. 
  3. Roll.
  4. Cut the ends off of each tortilla and then divide evenly into pinwheels. 
    • If you warmed the mixture in the microwave, place back into refrigerator before cutting for easier cutting.  Again, not necessary. 

Sunday, December 12, 2010

Meal Plan: 12/12 - 12/18

I hope you enjoy this weeks menu.  We are looking forward to trying these new recipes!

As always we will enjoy visiting one of our favorite restaurants around the Louisville area this week.   This week we will be visiting Varanese Restaurant for Mark's Birthday.

Enjoy your week, Be thankful for your blessings both big & small, Love your family, and don't forget to play with your food!

Roasted Garlic Pasta Bake

Preparation Time: 15 minutes, Start to finish: 35 minutes
Serving Ideas: salad, crusty bread with pesto & olive oil or balsamic vinegar & olive oil for dipping  




  • 8 oz. tri-colored rotini pasta, uncooked
  • 2 cups cut asparagus spears or small sugar snap peas
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 1 1/2 cups 2% or whole milk
  • 1/2 tsp. salt
  • 1 3/4 cups Sargento® Bistro® Blends Shredded Mozzarella & Asiago Cheese with Roasted Garlic (7 oz.) divided
  • 1 pkg. sliced fully cooked chicken sausage or 2 cups diced cooked ham (9 oz.)
  • paprika (optional)
  1. Cook pasta according to package directions, adding asparagus during last 2 minutes of pasta cooking time.  
  2. Melt butter in a heavy medium saucepan over medium heat. Add flour; cook, stirring frequently until flour mixture is bubbly and golden brown, 1 to 2 minutes. Add milk and salt; bring to a simmer, stirring frequently. Simmer uncovered 1 minute. Remove from heat; stir in 1 cup of cheese until melted.
  3. Drain pasta and asparagus; return to same pot and add sausage and cheese sauce. Toss well and transfer to a greased shallow baking dish; top with remaining cheese. Sprinkle with paprika, if desired.* Bake in preheated 375°F oven for 20 minutes or until hot and bubbly.

Crock pot Hash Brown Breakfast Casserole

Start to finish: 4 hours
Source

  • 30 oz package of plain frozen hash brown (shredded) potatoes
  • 4 already-been cooked sausage, or leftover diced ham (have fun with the sausage you use)
  • 1/2 onion, diced
  • 1 green bell pepper, diced
  • 1 1/2 cups shredded cheese
  • 12 eggs
  • 1 cup skim or fat free milk
  • 1 tsp kosher salt
  • 1 tsp black pepper
  1. I used a 6 quart Smart-Pot for this recipe.
  2. Spray the inside of your crockpot with cooking spray. Dump in the whole package of hash browns. Spread them out with your fingers, and break up any clumps.
  3. In a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cut up sausage, and diced vegetables. Pour everything on top of the hash browns.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4. This is done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.

Chili

We all have our own fave recipe for chili....Enjoy!

Pesto Turkey Burgers

Servings: 4
Preparation Time: 10 minutes, Start to finish: 20 minutes
Pairs Well with: Sauvignon Blanc, Beer, Lemonade
Serving Ideas: sweet potato fries with honey
Recipe

  • 1 1/4 pounds lean ground turkey
  • 2 tablespoons basil pesto
  • 1 teaspoon minced garlic
  • 1/2 cup crumbled feta cheese
  • 1 1/2 teaspoons seasoned salt
  • 1/2 cup bread crumbs
  • 1/2 teaspoon seasoned salt
  1. Preheat an outdoor grill for medium-high heat. 
  2. Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Form into 4 patties. 
  3. Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Sprinkle with seasoned salt halfway through cooking. 

Gouda-Stuffed Cajun Pork Chops with Caramelized Onions

Servings: 4
Preparation Time: 20 minutes, Start to finish: 35 minutes
Serving Ideas: roasted carrots

  • 1 tsp. olive oil
  • 1 tsp. butter
  • 1 large onion, thinly sliced
  • 1 1/4 tsp. Cajun seasonings, divided
  • 4 bone-in center cut pork chops, about 1 inch thick
  • 4 slices Sargento® Deli Style Sliced Gouda Cheese
  • 1 tsp. dried oregano leaves
  1. Heat oil and butter in a 12-inch ovenproof skillet (wrap handle in foil) over medium-high heat. Separate onion slices into rings; add to skillet. Cover; cook 3 minutes or until onions are wilted and beginnning to brown. Reduce heat, stir onions; cook uncovered 10 minutes or until onion is tender, stirring frequently. Stir 1/4 tsp. of the Cajun seasonings into the onion; transfer to a small bowl and cool at least 5 minutes. (Do not wash skillet.)
  2. Cut a horizontal pocket in the side of each pork chop (or ask your meat retailer to do this for you). Spoon 1 Tbsp. of the onion onto center of each slice of cheese. Fold cheese over onion; stuff in pocket of pork chop and pinch edges together to close pockets. Sprinkle remaining 1 tsp. Cajun seasonings and oregano over chops.
  3. Place same skillet over medium-high heat. Add chops; cook 3 minutes per side or until browned. Spoon remaining onion over chops. Transfer skillet to a preheated 375°F oven. Bake until chops are no longer pink in center, 8 to 10 minutes depending on thickness of chops. Drizzle any juices from skillet over chops.

Paula Deen's Creamy Chicken Pot Pie

Servings: 8
Preparation Time: 10 minutes, Start to finish: 48 minutes
Notes: You can choose to substitute 2 cups chopped cooked ham for the chicken.

  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 2 cups frozen mixed vegetables (carrots, corn, green beans, peas) thawed and drained
  • 1 tub PHILADELPHIA Savory Garlic Cooking Crème (10 oz.)
  • 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
  1.  Heat oven to 400.
  2. Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until chicken is lightly browned. Add vegetables; cook 1 to 2 min. or until heated through. Stir in cooking crème; spoon into 9-inch pie plate.
  3. Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
  4. Bake 25 to 30 min. or until golden brown.

Sunday, December 5, 2010

Meal Plan 12/5 - 12/11

I hope you enjoy this weeks menu.  We are looking forward to trying these new recipes!

As always we will enjoy visiting one of our favorite restaurants around the Louisville area this week.  

Enjoy your week, Be thankful for your blessings both big & small, Love your family, and don't forget to play with your food!

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Preparation Time: 15 minutes, Start to finish: 35 minutes
Serving Suggestions: Salad, Asparagus
Recipe Link 

  • 1 tablespoon olive oil, plus 1 tablespoon
  • 2 cloves garlic, minced
  • 6 sun-dried tomatoes, diced
  • 1 bag frozen spinach (10-ounce) thawed and excess water squeezed out
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/4 teaspoon dried thyme
  • 1/4 cup goat cheese (2 ounces)
  • 1/3 cup reduced-fat cream cheese
  • 4 center-cut pork chops (4-ounce)
  • 1 1/2 cups chicken broth
  • 1/2 lemon, zested
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard

  1. Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
  2. Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
  3. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
  4. Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

Grilled Flank Steak with Soy-Chili Glaze

Servings: 4
Serving Suggestions:   Carrot Risotto & Salad
Recipe Link
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. minced garlic
  • 1 Tbsp. finely grated fresh ginger
  • 1/2 cup soy sauce
  • 1/3 cup lightly packed dark brown sugar
  • 1/2 teaspoon chili powder
  • 2 1/4 pounds flank steak
  • Salt and freshly ground pepper
  • Lime wedges
  1. Light a grill or preheat a grill pan. In a small saucepan, heat the oil. Add the garlic and ginger and cook over moderately high heat, stirring occasionally, until the garlic begins to turn golden. Add the soy sauce, sugar and crushed red pepper and cook, stirring, until syrupy, about 3 minutes; let cool.
  2. Season the steak with salt and pepper. Grill the steak for 10 minutes for medium-rare meat, turning once; during the last minute, brush all but 2 tablespoons of the glaze over the steak. Transfer the steak to a cutting board and let stand for 5 minutes.
  3. Thinly slice the steak and brush with the reserved 2 tablespoons of glaze. Transfer to a platter and serve with lime wedges.

Pat's King of Steaks Philadelphia Cheese Steak

Servings: 4
Start to finish: 15 minutes
Serving Suggestions:  Alexia Sweet Potato Fries (coupon on website)
Source: Recipe courtesy Pat's King of Steaks
Recipe Link

  • 6 tablespoons Soya bean oil
  • 1 large onion, sliced
  • 24 ounces sliced rib eye or eye roll steak
  • Cheese (store processed recommended), American or Provolone
  • 4 crusty Italian Rolls
  • Sweet green and red peppers, sauteed in oil (optional)
  • Mushrooms sauteed in oil (optional)
  • Ketchup (optional)
  1. Heat an iron skillet or a non-stick pan over medium heat and add 3 tablespoons of oil to the pan and saute the onions to desired doneness. Remove the onions and add the remaining oil and saute the slices of meat quickly on both sides. 
  2. Melt the cheez whiz in a double boiler or in the microwave. 
  3. Place 8 ounces of the meat into the rolls, add onions, and pour the store-processed cheese over top. 
  4. Garnish with sweet peppers, mushrooms, ketchup.

BBQ Chicken Casserole

Start to finish: 45 minutes
Serves: 4
Serving Suggestions: Carrots
Recipe Link


The barbeque sauce is the primary seasoning here, so choose one you love.

  • 1 pkg. Hash Browns (or 20 oz. potatoes, peeled and shredded)
  • 1 medium onion, chopped
    • Time Saver Tip: Purchase the hash browns with the onions included
  • 2 tsp. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 lb. chicken breasts, skinless and boneless
    • Time Saver Tip: Use pre-cooked chicken
  • 1 1/4 c. bbq sauce, or more to taste
  • Fresh cilantro (optional)
  1. Preheat oven to 400-degrees. In a medium bowl, combine hash browns, onion, oil, salt and pepper and mix well. Spread the mixture in the bottom of a 9x13-baking dish. Top with chicken breasts; spread bbq sauce evenly over chicken. 
  2. Bake until chicken is no longer pink, about 45 minutes.  OR  if you are using precooked chicken, cook till the hash browns are cooked through.

Inside Out Burger

Preparation Time: 15 minutes, Start to finish: 35 minutes
Servings: 4
Serving Sides: Salad
Recipe Link

  • 6 slices bacon, cut into bite size pieces
  • 8 ounces cremini mushrooms, cleaned and sliced
  • 2 pounds ground chuck
  • 1 large shallot, diced
  • 1 teaspoon black pepper
  • 1 teaspoon coarse salt
  • 2 tablespoons Worcestershire sauce
  • 4 ounces Swiss cheese, cubed
  • 4 sesame seed buns
  • 2 tablespoons grapeseed oil  (find out more about grapeseed oil)

  1. Preheat the oven to 400 degrees F
  2. Place the bacon in a large saute pan and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and reserve 1 tablespoon of the bacon fat in the pan. Add the mushrooms and cook until caramelized, about 5 minutes. Set the mushrooms aside to cool in a bowl.
  3. In a large bowl, combine the beef, shallot, black pepper, salt, and Worcestershire. Separate the mixture into 4 equal portions. Divide each portion into 2 separate patties.
  4. Combine the cheese into the cooled mushrooms and bacon mixture. Take 1 patty and top with 2-ounces of the filling. Place another patty on top and pinch around the edges to make sure that the filling is totally covered. Make the rest of the patties the same way.
  5. Over medium-high heat, heat a large skillet with grapeseed oil. Once hot, add the burgers and cook for 2 minutes per side. Place the pan into the oven and cook for 4 to 6 more minutes for medium burgers.
  6. Remove from the oven and serve on a sesame seed bun.

Saturday, November 27, 2010

Meal Plan 11.28 - 12.4

Well I hope you had a great Thanksgiving and you survived Black Friday, if you ventured out.  I did just to Old Time Pottery to pick up some things to finish our wreaths.  Then we rode the Polar Express Train in French Lick, Indiana.  We had a very nice time. 

Enjoy your week, Be thankful for your blessings both big & small, Love your family, and don't forget to play with your food!

Cincinnati Turkey Chili

Servings: 4
Preparation Time: 5 minutes
Start to finish: 34 minutes
Recipe
  • 4 ounces uncooked spaghetti
  • Cooking spray
  • 8 ounces lean ground turkey
  • 1 1/2 cups prechopped onion, divided
  • 1 cup chopped green bell pepper
  • 1 tablespoon bottled minced garlic
  • 1 tablespoon chili powder
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 can kidney beans (15-ounce) rinsed and drained
  • 1 can diced tomatoes (14.5-ounce) undrained
  • 2 1/2 tablespoons chopped semisweet chocolate
  • 1/4 teaspoon salt
  • 3/4 cup shredded sharp cheddar cheese (3 ounces)

  1. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
  2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes, stirring to crumble. Add 1 cup onion, bell pepper, and garlic; sauté 3 minutes. Stir in chili powder and next 5 ingredients (through allspice); cook 1 minute. Add broth, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in chocolate and salt. Serve chili over spaghetti; top with remaining 1/2 cup onion and cheese.

Roast Chicken with Balsamic Bell Peppers

Servings: 4
Start to finish: 40 minutes
Notes: Pinot Noir & Chardonnay (Chile) will pair nicely with this dish.  We will have vegis also.
Recipe



  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon fennel seeds, crushed
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 4 skinless (6-ounce) boneless chicken breasts
  • 2 tablespoons olive oil, divided
  • Cooking spray
  • 2 cups thinly sliced red bell pepper
  • 1 cup thinly sliced yellow bell pepper
  • 1/2 cup thinly sliced shallots (about 1 large)
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 cup fat-free, less-sodium chicken broth
  • 1 tablespoon balsamic vinegar
  1. Preheat oven to 450°.
  2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7-inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
  3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Spice-Rubbed Pork Chops

Servings: 2
Start to finish: 40 minutes
Serving Ideas: Syrah & Riesling wines will pair nicely.  We will also indulge in vegis & a salad with dinner. 
Recipe
  • 2 boneless pork loin chops (about 3/4-inch thick) (4-ounce)
  • 1/8 teaspoon garlic salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon brown sugar
  • 1 1/2 teaspoons olive oil
  1. Heat a nonstick skillet over medium-high heat.
  2. Sprinkle pork with 1/8 teaspoon garlic salt. 
  3. Combine coriander, cumin, and sugar in a shallow bowl. 
  4. Sprinkle spice mixture over 1 side of pork. 
  5. Add oil to pan; swirl to coat. 
  6. Add pork to pan, spice side down. 
  7. Cook 2 minutes or until browned. 
  8. Turn pork over, and cook 4 minutes or until done.

Maple and Soy-Glazed Flank Steak

Servings: 4
Start to finish: 40 minutes
Notes: Maple syrup has a vanilla-caramel flavor; do not substitute pancake syrup.
Syrah & Pinot Noir will pair nicely with this dish.
Recipe

  • 1 flank steak (1-pound) trimmed
  • 1/4 cup less-sodium soy sauce
  • 3 tablespoons maple syrup
  • 2 tablespoons sake or dry sherry
  • 2 teaspoons dark sesame oil
  • 1 teaspoon Sriracha (Asian hot chile sauce)
  • 1/8 teaspoon freshly ground black pepper
  • Cooking spray

  1. Preheat broiler.
  2. Pierce steak gently on both sides. Combine steak and next 6 ingredients (through pepper) in a shallow dish; turn to coat. Marinate at room temperature 20 minutes, turning occasionally.
  3. Remove steak from marinade, reserving marinade. Place steak on a broiler pan coated with cooking spray. Pour marinade into a small skillet; bring to a boil, stirring well. Cook over medium-high heat 3 minutes or until thick and syrupy.
  4. Brush steak with half of glaze; broil 5 minutes. Turn steak over, and brush with remaining glaze; broil 5 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Antipasto-Style Penne

Servings: 6
Notes: If you prefer crispy prosciutto, spread it out on a baking sheet and broil 4 minutes.
Serving Ideas: Merlot or Pinot Grigio wines will pair nicely with this dinner. 
Recipe

  • 1 medium red bell pepper
  • 1/2 cup pitted kalamata olives, chopped
  • 1/3 cup refrigerated pesto
  • 3 ounces prosciutto, chopped
  • 1 jar oil-packed sun-dried tomato halves (7-ounce) drained and chopped
  • 1 jar marinated quartered artichoke hearts (6-ounce) drained and chopped
  • 8 ounces uncooked penne pasta (about 2 cups)
  • 1/2 cup grated Parmigiano-Reggiano cheese (2 ounces) divided
  • 1/4 cup pine nuts, toasted
  1. Preheat broiler.
  2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop bell pepper; place in a large bowl. Stir in olives, pesto, prosciutto, tomatoes, and artichokes.
  3. Cook the pasta according to package directions, omitting salt and fat; drain. Add cooked pasta and 1/4 cup Parmigiano-Reggiano cheese to bell pepper mixture, and toss gently to combine. Spoon about 1 cup pasta mixture into each of 6 bowls, and sprinkle each serving with 2 teaspoons remaining cheese and 2 teaspoons pine nuts.

Sunday, November 21, 2010

Meal Plan 11/21 - 11/27

Well, this week we are going to be cleaning out the freezer till Thursday.  So, I'm not sure what we will be eating this week.  Should be very fun & interesting...

So, instead of giving you my weekly meals for each night, I've given you the recipes we will be having on Thanksgiving.  Doubtful we will have cranberry sauce, but I thought I'd give you the family recipe anyway.  We haven't decided on desserts yet.  Maybe a dessert fondue....

Enjoy your week, Be thankful for your blessings both big & small, Love your family, and don't forget to play with your food!

Smoked Turkey Breast & Smoked Herb Crusted Pork Loin

We will be smoking this, so we will be slightly changing the recipe.  Though the title actually says Tenderloin, they are really using a loin.  Loin is much cheaper than a tenderloin.  
Pork

Smoked Turkey Breast, sorry no recipe for this one...
We'll be covering it with spices & olive oil.  Then smoking for 30 - 40 minutes per pound.

Potatoes/Stuffing/Mac & Cheese

  • Mashed Potatoes (We'll probably have either garlic mashed potatoes or the chunky red mash...or maybe these) 
  • Caramelized Onion Mashed Potatoes
  • Sweet Potatoes
  • Stuffing 
  • Mac & Cheese (Yes, it is a little odd to have Mac & Cheese at Turkey Day, but this is yummy delicious & Andrew loves Mac & Cheese, plus this is a way to dress up the old box stand by.  NOTE:  use the cheese you have in the house or go to your deli and just get what you need.  You also don't need to use all the eggs, 1 or 2 will suffice.)

Sauteed Carrots

Sauteed Carrots

Cranberry Sauce

Perfect Fresh Cranberry Sauce

Rhodes Rolls

Our favorite rolls on holidays...

I take these individual rolls and place 2 (side by side) in cupcake pans and let rise then bake as directed.

Then we top with home made honey butter, YUMM!!!!!

Dessert

Quick & Easy Chocolate Fondue

  • Dippers:
    • Cookies
    • Brownies
    • Marshmellows
    • Fruit
    • Pretzels
    • Fingers ; )

Sunday, November 14, 2010

Meal Plan: 11/14 - 11/20

Hubby is out of town this week and Grandma Char is coming for a visit.  So, this weeks meals are Andrew's favorites.

Enjoy your week, Be thankful for your blessings both big & small, Love your family, and don't forget to play with your food! 

Monday: Pesto Pasta Chicken

Pesto Pasta Chicken

Tuesday: Pizza Burgers with Garlic Cheese Orzo

 Pizza Burgers with Garlic Cheese Orzo
with Sweet Potato Fries

Wednesday: Pork Chops Stuffed with Smoked Gouda and Bacon

Pork Chops Stuffed with Smoked Gouda and Bacon

Served with Spinach Salad and Green Giants Healthy Heart Vegis & Barley.

Andrew doesn't like the salad, but will eat all of the barley & carrots. 

Thursday: Better than Best Fried Chicken

Better than Best Fried Chicken
I'll probably make him some mac & cheese and a vegi...

Saturday: Pancakes

Pancakes
& Bacon

Friday

We will go out to dinner to celebrate Daddy's return.

Sunday, November 7, 2010

Grilled Pork Tacos with Summer Corn and Nectarine Salsa

  • 2 tablespoons fresh lime juice, divided
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 4 boneless center-cut loin pork chops (4-ounce)
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • Cooking spray
  • 1 ear shucked corn
  • 1/4 cup diced red bell pepper
  • 1/2 cup diced ripe nectarine
  • 1/2 teaspoon grated lime rind
  • 1 minced seeded jalapeño pepper
  • 8 corn tortillas (6-inch)
  • 1 cup shredded cabbage
  1. Preheat grill to medium-high heat.
  2. Combine 2 teaspoons lime juice, 1 tablespoon oil, and pork in a zip-top plastic bag; seal. Marinate 10 minutes at room temperature. Remove pork from bag; discard marinade. Sprinkle both sides of pork with 1/2 teaspoon salt, cumin, pepper, and garlic. Place pork on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Slice pork into thin strips.
  3. Lightly coat corn with cooking spray. Place corn on a grill rack coated with cooking spray; grill 6 minutes or until lightly charred, turning occasionally. Let corn stand 5 minutes; cut kernels from cob. Combine kernels, 2 teaspoons juice, remaining 1 1/2 teaspoons oil, remaining 1/4 teaspoon salt, bell pepper, and next 3 ingredients (through jalapeño) in a bowl; toss.
  4. Place tortillas on a grill rack coated with cooking spray, and grill for 1 minute on each side or until lightly browned. Toss cabbage with remaining 2 teaspoons lime juice. Place 2 tortillas on each of 4 plates, and divide pork evenly among tortillas. Top each taco with about 1 tablespoon cabbage mixture and about 2 tablespoons salsa.

Korean-Style Beef Skewers with Rice Noodles

  • 6 tablespoons less-sodium soy sauce
  • 1/3 cup sugar
  • 1 1/2 tablespoons sambal oelek (chile paste, such as Huy Fong)
  • 1 tablespoon canola oil
  • 1 tablespoon fresh lime juice
  • 4 garlic cloves, minced
  • 1 top sirloin steak (1-pound) sliced against the grain into thin strips
  • 1/2 cup water
  • 1 wide rice sticks (8 ounces)
  • 3 tablespoons thinly sliced green onions
  1. Prepare grill to medium-high heat.
  2. Combine first 6 ingredients in a zip-top bag. Add beef to bag; seal. Marinate at room temperature for 30 minutes, turning once. Remove steak from bag; reserve marinade. Thread steak evenly onto 8 (8-inch) skewers. Grill 2 minutes on each side or until desired degree of doneness. Combine reserved marinade and water in a small saucepan; bring to a boil. Cook 1 minute.
  3. Soak noodles in boiling water until tender; drain. Place noodles in a large bowl. Pour reserved marinade mixture over noodles; sprinkle with onions; toss. Serve with skewers.

Restaurant-Quality Baked Potato Soup

  • Preparation Time: 20 minutes, Start to finish: 1 hour 45 minutes
  • Servings: 6
  • Link to Recipe
  • 2 potatoes
  • 3 tablespoons margarine
  • 2 cups chopped white onion
  • 2 tablespoons all-purpose flour
  • 4 cups chicken stock
  • 2 cups water
  • 1/4 cup cornstarch
  • 1 1/2 cups instant mashed potato flakes
  • 1 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon dried thyme
  • 1 cup half-and-half
  • 1/2 cup shredded Cheddar cheese
  • 8 ounces bacon - cooked and crumbled
  • 2 green onions, chopped
  1. Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
  2. Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
  3. Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.

Chili Burgers

  • Preparation Time: 5 minutes, Start to finish: 20 minutes
  • Beer , Zinfandel would go well with these burgers
  • Serving Suggestions: Sweet Potato Fries & Salad
  • Note: More chili sauce may be used as desired in patties; I generally almost double the amount, which makes a very moist burger, but it also falls apart easily.
  • Recipe Link
  • 1 1/2 pounds ground beef
  • 1/2 pound Italian sausage
  • 1/3 cup tomato-based chili sauce
  • salt and pepper to taste
  1. Preheat a grill for high heat. When the grill is hot, lightly oil the grate. 
  2. In a medium bowl, mix together the ground beef, Italian sausage, chili sauce, salt and pepper. Form 8 balls out of the meat, and flatten into patties. 
  3. Grill patties for 5 minutes per side, or until well done. Serve on buns with your favorite toppings.

Chicken Puffs

  • Preparation Time: 20 minutes, Start to finish: 35 minutes
  • Notes: Chardonnay would go well with this dinner
  • Serving Suggestions:  Spinach Salad & Green Giant Healthy Heart Vegi/Barley Mix
  • Chicken Puffs, Link to recipe
  • 2 skinless, boneless chicken breast halves - cubed 
    • Use rotisserie chicken to help save time.
  • 3 tablespoons chopped onion
  • 3 cloves garlic, peeled and minced
  • 3/4 package cream cheese (8 ounce)
  • 6 tablespoons butter
  • 3 cans refrigerated crescent roll dough (10 ounce)
  1. In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
  2. In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
  5. Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

Broken Lasagna with Garlic & Baby Spinach

  • Servings: 4
  •  Preparation Time: 15 minutes, Start to finish: 25 minutes
  • Recipe Link

  • 9 lasagna noodles (8 ounces), broken into bite-size pieces
  • 3 tablespoons extra-virgin olive oil
  • 6 cloves garlic, slivered
  • 6 ounces baby spinach
  • salt and pepper
  • 1/2 a lemon
  • 1/4 cup shredded Parmesan cheese
  1. In a large pot of boiling salted water, cook the broken lasagna according to package directions. Drain.
  2. Meanwhile, in a large skillet, heat the oil and garlic over low heat. Cook slowly until the garlic just begins to turn golden, 10 to 12 minutes.
  3. Add the spinach to the skillet, turn off the heat, cover, and let sit for 1 minute.
  4. Add the hot pasta to the skillet and toss with the spinach and garlic. Season with salt and pepper to taste. Squeeze the lemon over the pasta and toss again.
  5. Serve topped with the Parmesan.

Saturday, October 30, 2010

Menu 10/31 - 11/6

Well, I hope you all had a great week!  We had guests all week and with the house in a disarray, I didn't cook till Friday night.  So, I apologize and this week is going to be somewhat of a repeat from last week.  I hope you understand!  I'll get back on track for next week!

Sunday 10/31: Tacos
Monday 11/1:  Pesto Chicken with Garlic Noodles
Tuesday 11/2:  Chili
Wednesday 11/3: Slow Cooker Lasagna with Roasted Garlic Cheesy Bread (Thanks Kim U for telling me this was yummy!!!)
Thursday 11/4: Slow Cooker Chicken & Dumplings
Friday 11/5: Restaurant Outing
Saturday 11/6:  Leftovers


Enjoy your week, Be thankful for your blessings both big & small, Love your family, and don't forget to play with your food! 
 

Sunday, October 24, 2010

Meals for week of 10/24 - 10/30

Well the move went well, but we are still unpacking boxes.  It is like Christmas all over again...many of the boxes we haven't seen the contents in over a year...So, it has been fun finding old things and merging with what we've been using at the apartment over the last year.  I haven't had a crock pot for a year, so this week will be CROCK POT week! 

Sunday 10/24:  BBQ with the new neighbors
Monday 10/25: Chili & cornbread
Tuesday 10/26: Leftover Smoked Meat Nachos
Wednesday 10/27: Slow Cooker Lasagna with Roasted Garlic Cheesy Bread
Thursday 10/28: Slow Cooker Chicken & Dumplings
Friday 10/29: Restaurant Outing 
Saturday 10/30: Leftovers with Crock Pot Decadent Gooey Cake

Enjoy your week, Be thankful for your blessings both big & small, Love your family, and don't forget to play with your food! 

Friday, October 15, 2010

We are moving this week...YIPPIE!  No more apartment living! Now we just need to sell the house so we can buy another in our new home state...So this week & next will be a parade of our favorite recipes & trying to clean out the fridge & freezer, so there is less to move!   Enjoy your week, Love your family & play with your food!

Smoked Meat

We've not been able to use our smoker for over a year due to the Indiana laws on having smokers/bbq grills at apartments...so Mark will be smoking us something, possibly a turkey breast or boston butt...whatever he likes!

Pizza Night

Frozen
Home made
Delivered

It is always yummy and a fun treat!

Pancakes

http://whatisfordinnerthisweek.blogspot.com/2010/09/basic-pancakes.html

Enchillada Casserole

http://whatisfordinnerthisweek.blogspot.com/2010/04/friday-430-chicken-enchillada.html
Note:  I'll probably use ground turkey...trying to clean out the fridge/freezer, less to move. 

BBQ Bacon Cheese Turkey Burgers

http://whatisfordinnerthisweek.blogspot.com/2010/04/thursday-429-bbq-bacon-cheese-turkey.html

Italian Night

Spaghetti with Meat Sauce
Roasted Garlic Bread
Salad

Better Than Best Fried Chicken

http://whatisfordinnerthisweek.blogspot.com/2010/09/better-than-best-fried-chicken.html

Friday, October 8, 2010

Australian Shrimp on the Barbie

Servings: 8
  • 1/2 cup melted butter
  • 1/4 cup olive oil
  • 1/4 cup minced fresh herbs (parsley, thyme and cilantro)
  • 3 tablespoons fresh lemon juice
  • 3 large garlic cloves, crushed
  • 1 tablespoon minced shallot
  • salt and freshly ground pepper
  • 1/2 pound medium large shrimp, unpeeled
  • spinach leaves
  • lemon slices
  1. Combine first 7 ingredients in large bowl. 
  2. Mix in shrimp. 
  3. Marinate at room temperature 1 hour or in the refrigerator 5 hours, stirring occasionally. 
  4. Prepare barbecue with medium hot coals. 
  5. Thread shrimp on narrow skewers. 
  6. Grill until just opaque, about 2 minutes per side. 
  7. Line platter with spinach. Arrange skewers on platter. Garnish with lemon and serve.

Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard

http://www.foodnetwork.com/recipes/bobby-flay/hamburger-with-double-cheddar-cheese-grilled-vidalia-onion-and-horseradish-mustard-recipe/index.html

Lasagna rolls (Giada)

I never got to make these, but I have everything...So, I'll try again this week!

http://whatisfordinnerthisweek.blogspot.com/2010/09/lasagna-rolls.html

Foil-Pack Taco Chicken

Servings: 4
Preparation Time: 10 minutes, Start to finish: 50 minutes
Internet Address: http://www.kraftrecipes.com/recipes/foil-pack-taco-chicken-75567.aspx
  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 4 tsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
  • 1/2 lb. red potatoes, thinly sliced (about 2 cups)
  • 3/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
  • 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
  • 1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
  1. HEAT oven to 400°F.
  2. SPRINKLE chicken with seasoning mix. 
  3. Place 1/2 cup potatoes on center of each of 4 large sheets of heavy-duty foil; top with chicken, cheese and salsa. 
  4. BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. 
  5. Place in 15x10x1-inch pan. 
  6. BAKE 30 to 35 min. or until chicken is done (165°F). 
  7. Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream.

Bubble Pizza

http://mealplanningmommies.blogspot.com/
  • 2 cups pizza cheese (or whatever cheese you have on hand), 
  • browned sausage (you can also use pepperoni, hamburger or bacon), 
  • 1 jar of pizza sauce, 
  • 2 tubes buttermilk biscuits (or homemade) 
  • Your favorite pizza toppings.
  1. Preheat oven to 350 degrees.  
  2. Brown and drain the meat.  (Quick Tip: Brown several pounds of meat at one time.  Cool. Then freeze in zip lock baggies.) 
  3. Cut the 2 tubes of biscuits into quarters.
  4. Put the biscuits into a bowl along with the jar of pizza sauce. 
  5. Add the meat and any other toppings you may have.
  6. Mix it all together.
  7. Pour into a baking dish (ungreased).
  8. Bake at 350 degrees for 20 minutes.
  9. No, I didn't forget the cheese! After baking for 20 minutes, take it out and add your cheese. Now pop it back in the over for 10 more minutes.

Asian Beef And Noodles

Servings: 2
  • 3/4 pound ground turkey
  • 1 package oriental flavor ramen noodles
  • 1 package frozen mixed vegetables
  • 1/4 teaspoon ground ginger
  • 2 tablespoons thinly sliced green onion
1.    In medium nonstick skillet, brown ground turkey. Remove with slotted spoon; pour off drippings. Season turkey with 1/2 seasoning packet from noodles; set aside.

2.    In the same skillet, combine 1 cup water, vegetables, noodles (broken up), ginger and remaining seasoning packet. Bring to a boil; reduce heat. Cover; simmer 3 minutes or until noodles are tender, stirring occasionally.

3.    Return turkey to skillet; stir in green onion.

Bar-B-Q'd Pork Steaks

Servings: 6
  • 6 pork steaks or chops
  • 1 teaspoon fat
  • 1 1/2 cups ketchup
  • 1 1/2 cups water
  • 1/4 cup vinegar
  • 1/4 cup Worcestershire sauce
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1 teaspoon pepper
  • 1/2 teaspoon Accent® seasoning mix
  • 2 large onions, sliced very thin
  • 1 teaspoon salt
  • 1 teaspoon Accent® seasoning mix
  • 1/4 teaspoon pepper
  1. Use a 5-quart crockpot. Place fat in crockpot and melt on HIGH. 
  2. Add meat and turn to coat with fat. 
  3. Season meat with mixture of last 3 ingredients. 
  4. Add all other ingredients. 
  5. Cook on LOW for 8-9 hrs.

Tuesday, October 5, 2010

Pretzel Crusted Chicken (Bonus Recipe)

  • 4 cups unsalted tiny pretzels, crushed (Hint: Use your food processor) 
  • 2 cups panko bread crumbs
  • 4 boneless, skinless chicken breast halves (6 oz each), cut into 1-inch-thick strips
    (Hint: Use chicken tenders, if you have breasts cut them before they are thawed - they cut easier)
  • 2 eggs, beaten
  • 2 T  Cornstarch
  • Oil for frying
  • Note: Depending on your tender size you may need more pretzels/bread crumbs

  1. Mix dry ingredients. 
  2. Dip chicken into egg.
  3. Dip chicken into dry ingredients.
  4. Let sit for 10 minutes on a cooling rack.  This helps adhere the coating to the chicken, so less will fall off in frying time.
  5. Fry in oil till chicken is cooked through.
  6. For an extra added treat, have honey to dip the chicken in and if you want to go more Cuban add paprika to the honey. 

Friday, October 1, 2010

Turkey & Pesto Panini

Serves 4
Serving Sides: Chips, Vegi Sticks, Salad
Internet Address: http://www.foodnetwork.com/recipes-and-cooking/50-panini/index.html

  • 4 sub roll or sliced Italian bread pesto, sliced
  • 9 - 12 slices roasted turkey breast
  • 8 slices mozzarella
  • Tomato
  • Basil leaves
  • season with salt and pepper
  1. Brush the inside of the roll with pesto and add 3 or 4 slices roasted turkey breast to the sandwich.
  2. Fill with 2 slices each fresh mozzarella and tomato, and a few basil leaves; season with salt and pepper. Press and cook until golden.
  3. In a panini press: Preheat the press. Add your sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes.  OR On the stove: Preheat a skillet with butter or oil to medium low. Add your sandwich, then press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.

Autumn Chowder

Servings: 4
Preparation Time: 10 minutes, Start to finish: 45 minutes
Serving Suggestion: Crusty Bread, Salad
Notes: 1 serving = 1 cup, so you may want to double/triple recipe.
Internet Address: http://www.tasteofhome.com/Recipes/Autumn-Chowder?cpi=2&sort=2
  • 4 bacon strips, diced
  • 1/2 cup chopped onion
  • 2 medium red potato, cubed
  • 2 small carrot, halved lengthwise and thinly sliced
  • 1 cup water
  • 1 1/2 teaspoons chicken bouillon granules
  • 2 cups milk
  • 1 1/3 cups frozen corn
  • 1/4 teaspoon pepper
  • 5 teaspoons all-purpose flour
  • 4 tablespoons cold water
  • 1 1/2 cups shredded cheddar cheese
  1. In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.
  2. Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.

Creamy Jerk Chicken Pasta

Servings: 4
Preparation Time: 1 hour, Start to finish: 1 hour 40 minutes
  • 4 chicken breasts without skin
  • 2 teaspoons jerk paste
  • 4 servings pasta
  • 1 Tablespoon olive oil
  • 1 clove garlic, crushed
  • 1 cup chicken stock
  • 1 Tablespoon jerk paste
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 green pepper, sliced
  • 1 medium onion, sliced
  • 1 small lime, juiced
  • 1/2 cup cream
  1. Rub each chicken breast with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
  2. Preheat the barbecue for high heat. Bring a large pot of lightly salted water to the boil, cook the pasta as directed on packet; drain.
  3. Lightly oil the barbecue grate. Barbecue chicken 8 to 10 minutes on each side, until juices run clear.
  4. Saute peppers and onions in small pan with olive oil. 
  5. Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, lime juice, salt and pepper. Bring to the boil, reduce heat to low, and stir in the cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
  6. Pour the cooked pasta, chicken and peppers/onions into the saucepan, and toss with the cream sauce.

Black Beans & White Rice (Moros y Cristianos)

Servings: 4
Preparation Time: 5 minutes, Start to finish: 45 minutes
Note: This can be served as a vegetarian meal or you could always add any leftover meat (chicken, steak)
Internet Address: http://www.goya.com/english/recipes/Moros-y-Cristianos-Black-Beans-White-Rice

  • 3 tsp. GOYA® Extra Virgin Olive Oil
  • 1 small onion, finely chopped (about 3/4 cup)
  • 1/2 cup green bell pepper, finely chopped (about 1/2 cup)
  • 2 tsp. GOYA Minced Garlic or 4 cloves garlic, minced
  • 1 tsp. GOYA Adobo All-Purpose Seasoning with Pepper
  • 1 tsp. sugar
  • 1/2 tsp. GOYA Oregano Leaf
  • 1 can GOYA Black Beans (15.5 oz.)
  • 1 GOYA Bay Leaf
  • 1 cup CANILLA Extra Long Grain Rice
  • 1 tsp. Goya White Distilled Vinegar
  1. Heat 2 tsp. oil in medium pot over medium-high heat. Add onions and peppers; cook until soft, about 10 minutes. Add garlic, adobo, sugar and oregano, cook until fragrant, about 1 minute more. 
  2. Transfer liquid from can black beans to measuring cup; add enough water to measure 2 cups. Add liquid and bay leaf to pot; bring liquid to boil. Stir in black beans and rice. Bring rice mixture to boil. Reduce heat to medium-low. Simmer, covered, until rice absorbs water, about 25 minutes. Add vinegar; stir to combine. 
  3. Remove rice from heat; let sit until rice is tender, about 5 minutes more. 
  4. Evenly divide rice among serving bowls; drizzle with 1 tsp. olive oil. 

Grilled Korean-Style Skirt Steak

Servings: 4
Preparation Time: 20 minutes, Start to finish: 40 minutes
Serving Ideas: Warm Tortillas, Rice
Internet Address: http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-korean-style-skirt-steak-recipe/index.html
  • 1 3/4 pounds skirt steak, trimmed and cut crosswise into 4-inch pieces (1 3/4 to 2)
  • 3 tablespoons sesame seeds
  • 4 cloves garlic, smashed
  • 1 cup cola
  • 1/4 cup soy sauce
  • 1/4 cup packed dark brown sugar
  • 1/4 cup toasted sesame oil
  • Kosher salt and freshly ground pepper
  • 1 large white onion, cut into 2-inch-thick wedges
  • 6 slices thick-cut bacon (6 to 8)
  • 2 banana or Cubanelle peppers (2 to 3)
  1. Pierce the steak a few times with a fork. Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, 2 to 3 minutes. Transfer to a plate to cool.
  2. Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges and bacon, turning to coat. Cover and refrigerate 4 hours or overnight.
  3. Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet. Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes. Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare. Add to the platter.

Marbled Stuffed Potatoes

Servings: 4
Preparation Time: 10 minutes, Start to finish: 1 hour 35 minutes
Internet Address: http://www.foodnetwork.com/recipes/food-network-kitchens/marbled-stuffed-potatoes-recipe/index.html
  • 4 large russet potatoes
  • 1 large sweet potato
  • 1/4 cup sour cream
  • 3 tablespoons unsalted butter, cut into pieces and softened
  • 2 scallions, thinly sliced
  • 3/4 cup shredded sharp cheddar cheese Pinch of freshly grated nutmeg
  • Kosher salt and freshly ground pepper
  • Extra-virgin olive oil, for brushing
  1. Preheat the oven to 400 degrees F. Put the russet and sweet potatoes directly on the oven rack and bake 30 minutes. Pierce each potato a few times with a fork and continue to bake until tender, 15 to 20 more minutes for the sweet potato and 20 to 25 more minutes for the russet potatoes. Let cool slightly.
  2. Peel the sweet potato. Transfer to a bowl and mash lightly with a fork until almost smooth. Trim a thin slice off the top of each russet potato, cutting lengthwise. Scoop most of the flesh into another bowl, leaving the shells intact. Add the sour cream and butter to the bowl and mash with a fork. Stir in the scallions, 1/2 cup cheese, the nutmeg, 1 1/4 teaspoon salt, and pepper to taste. Gently fold in the sweet potato.
  3. Brush the potato skins with olive oil and season with salt and pepper. Generously fill with the marbled potato mixture and sprinkle with the remaining 1/4 cup cheese.
  4. Reduce the oven temperature to 375 degrees F. Place the stuffed potatoes on a baking sheet and bake until the cheese melts, 25 to 30 minutes.

Brick Chicken

Servings: 4
Preparation Time: 30 minutes, Start to finish: 30 minutes
Serving Ideas: Marbled Stuffed Potatoes
Internet Address: http://www.foodnetwork.com/recipes/food-network-kitchens/brick-chicken-recipe/index.html
  • 3 chicken halves, breast and rib bones intact (1 1/2 to 1 3/4 pounds each)
  • Kosher salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tablespoon unsalted butter
  • 5 sprigs thyme (5 to 6)
  1. Partially de-bone the chicken halves, removing the wing, backbone and thighbone. Rinse and pat dry. Refrigerate, uncovered, at least 30 minutes to dry out the skin.
  2. Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet (preferably cast iron) over medium heat and add the oil and butter. Lay the chicken halves, skin-side down, in the skillet and scatter the thyme around them. Wrap a slightly smaller skillet with foil and place on top of the chicken. Set a large brick or 2 to 3 heavy cans in the skillet to weigh it down.
  3. Cook the chicken 3 to 5 minutes, then remove the top skillet and check the skin; adjust the heat and rotate the pan as needed so the skin browns evenly. Replace the top skillet and continue to cook until the skin is golden and crisp and the chicken is cooked about three-quarters of the way through, 20 to 25 more minutes. Remove the top skillet and carefully flip the chicken. Cook, uncovered, until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest 5 minutes. Cut each piece in half to serve.

Saturday, September 25, 2010

Shopping List (9/26 - 10/2)


Chicken Lazone

Servings: 4
Preparation Time: 5 minutes, Start to finish: 25 minutes
Serving Ideas: vegetables, rice, noodles, rissotto
Internet Address: http://www.food.com/recipe/chicken-lazone-65768
  • 1 teaspoon salt
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 4 whole boneless skinless chicken breasts
  • 1/4 cup butter, divided
  • 1/2 cup heavy cream
  1. Combine the seasonings and coat chicken breasts. 
  2. In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once. 
  3. Pour the cream into the skillet and lower the heat. 
  4. Simmer for several minutes, stirring until the sauce thickens then add the remaining butter. 
  5. When butter is melted place chicken breasts on four plates and top with the sauce.

Enchilada Eggs

Servings: 6
Preparation Time: 10 minutes, Start to finish: 35 minutes
Serving Ideas: fried potatoes
Internet Address: http://www.food.com/recipe/enchilada-eggs-413849
  • 2 cups Egg Beaters egg substitute
  • 8 3/4 ounces corn, drained
  • 4 1/2 ounces green chilies, chopped
  • 1 tablespoon oil
  • 4 green onions, sliced, whites and greens kept separated
  • 2 teaspoons garlic, chopped
  • 10 ounces red enchilada sauce
  • 2 ounces baked corn tortilla chips, broken up (we use salt free)
  • 7 ounces 2% mexican cheese blend
  1. Mix eggbeaters, corn and chiles in a large bowl till well blended. 
  2. Heat oil in a 11 inch nonstick skillet over medium heat. Add white part of green onions and garlic, cook stirring for 3 to 4 minutes until green onions are soft. 
  3. Add egg mixture, stir to mix. Reduce heat to medium-low, cover and cook 10 to 15 minutes or until egg are set on top. 
  4. Top with enchilada sauce, tortilla chips, cheese and green part of green onions. 
  5. Cover and cook about 1 minute or untill cheese is melted. 
  6. Uncover and let rest for 3-5 minutes. 
  7. Cut in wedges to serve.

Greek-Style Turkey Burgers

Servings: 4
Preparation Time: 5 minutes, Start to finish: 15 minutes
Internet Address: http://www.food.com/recipe/greek-style-turkey-burgers-13285/review
  • 1 lb ground turkey
  • 1 cup crumbled feta cheese
  • 1/2 cup olive, chopped (i usually use chopped salad olives)
  • 1 teaspoon dried oregano
  • 1 teaspoon italian seasoning
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • ground black pepper, to taste
  1. Combine all the ingredients in a large bowl. 
  2. Form into 4 patties, then grill. 
  3. Serve on regular burger buns with tomatoes and mayo.  OR on pita with tahini, tomatoes and lettuce.

P. F. Chang's Mongolian Beef

Servings: 4
Preparation Time: 10 minutes, Start to finish: 30 minutes
Internet Address: http://www.food.com/recipe/p-f-changs-mongolian-beef-66121?scaleto=4&mode=null&st=true



  • 4 teaspoons vegetable oil
  • 1 teaspoon ginger, minced
  • 2 tablespoons garlic, chopped
  • 1 cup soy sauce
  • 1 cup water
  • 1 1/2 cups dark brown sugar
  • 2 to taste vegetable oil, for frying (about 1 cup)
  • 2 lbs flank steak
  • 1/2 cup cornstarch
  • 4 large green onions
  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. 
  2. Don't get the oil too hot. 
  3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. 
  4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. 
  5. Remove it from the heat. 
  6. Slice the flank steak against the grain into 1/4" thick bite-size slices. 
  7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. 
  8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. 
  9. Let the beef sit for about 10 minutes so that the cornstarch sticks. 
  10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). 
  11. Heat the oil over medium heat until it's nice and hot, but not smoking. 
  12. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. 
  13. You don't need a thorough cooking here since the beef is going to go back on the heat later. 
  14. Stir the meat around a little so that it cooks evenly. 
  15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. 
  16. Put the pan back over the heat, dump the meat back into it and simmer for one minute. 
  17. Add the sauce, cook for one minute while stirring, then add all the green onions. 
  18. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. 
  19. Leave the excess sauce behind in the pan.

Chicken Taco Casserole

Servings: 6
Preparation Time: 15 minutes, Start to finish: 1 hour
Notes: This is a great make ahead meal for the freezer!
Internet Address: http://www.food.com/recipe/chicken-taco-casserole-oamc-84030
  • 2 cups cooked rice
  • 2 cups cooked chicken, shredded (we'll use ground turkey)
  • 1 can tomato sauce (14 1/2 ounce)
  • 1 envelope taco seasoning (1 1/4 ounce)
  • 1 can refried beans (15 -30 ounce)
  • 1 cup cheese, grated (reserve in it's own baggie)
  • 1 cup tomato, chopped
  • 1 cup guacamole
  • 1/2 cup sour cream
  • 5 cups tortilla chips
  1. Mix taco seasoning and tomato sauce. 
  2. Add shredded chicken and coat it well with tomato mixture. 
  3. Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan. 
  4. Top with chicken mixture. 
  5. (You may want to flash freeze at this point before going on to the next step) Top with 1-2 cans of refried beans so you have a nice even coating. 
  6. Freeze in the disposable pan or pop out and put in freezer bag. 
  7. Place casserole back in the 9 X 13 X 2 pan. 
  8. After thawing top with grated cheese. 
  9. Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly. 
  10. Top with your favorite toppings or dip with tortilla chips!

Lasagna Rolls

Servings: 6
Preparation Time: 35 minutes, Start to finish: 1 hour 25 minutes
Serving suggestions:  Garlic Bread, Italian Salad, Garlic Green Beans, Vegis
Internet Address: http://www.foodnetwork.com/recipes/giada-de-laurentiis/lasagna-rolls-recipe/index.html

Sauce:
  • 2 tablespoons unsalted butter
  • 4 teaspoons all-purpose flour
  • 1 1/4 cups whole milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 pinch ground nutmeg
Lasagna:
  • 1 container whole milk ricotta cheese (15-ounce)
  • 1 package frozen chopped spinach (10-ounce) thawed, squeezed dry
  • 1 cup plus 2 tablespoons grated Parmesan
  • 3 ounces thinly sliced prosciutto, chopped
  • 1 large egg, beaten to blend
  • 3/4 teaspoon salt, plus more for salting water
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil (1 to 2)
  • 12 uncooked lasagna noodles
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella (about 4 ounces)
  1. To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce. 
  2. Preheat the oven to 450 degrees F. 
  3. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. 
  4. Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking. 
  5. Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. 
  6. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. 
  7. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.
  8. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Sunday, September 19, 2010

Chicken Fajitas

1.    Grill chicken over medium high grill until cooked thoroughly. Once chicken is off the grill, let rest for minimum 5 minutes before slicing. This will allow the juices to redistribute.

2.    In a separate skillet, drizzle a little olive or canola oil in pan (approximately 1-2 tablespoons) and saute veggies of your choice.

3.    Build fajita tacos with chicken and veggies. Garnish with cheese, sour cream,salsa, and/or guacamole.

Roasted Garlic Burgers

  • 1 head garlic, roasted
  • 1 pound ground turkey/hamburger
  • 1 teaspoon italian seasoning
  • 1/4 cup seasoned bread crumbs, italian
  • salt and pepper, to taste
  • pesto sauce
  • 4 slices mozzarella cheese
  • 4 rolls, toasted

1.    Cut the top of the garlic off.  Drizzle with olive oil.  Close alumnium foil.   Roast garlic for 30 minutes in a 350 degree oven.   When finished remove the garlic from the shells.  YUMMY DELICIOUSNESS!

2.    Mix ground turkey, bread crumbs, & seasonings.

3.    Score your meat into 4 equal sections.

4.    Take 1/2 of each section and make into a patty.  Do the same with the other 1/2.  Form a small well in the middle of 1 patty.  Place 1/8 of the roasted garlic into the well.  Take other 1/2 of the patty and place ontop of the 1st patty.  Seal edges.  Repeat with other 3 patties.  Grill!

5.    Take the leftoever garlic and mix with olive oil or butter.  Spread onto buns and grill.

6.    Top burgers with mozzarella & pesto.

7.    YUM!!!

Cashew Chicken

Internet Address: http://notesfromthetable.blogspot.com/2009/02/cashew-chicken.html

  • canola oil
  • 2 chicken breasts or 4-5 chicken thighs, chopped up (2 to 3)
  • 3 tbsp cornstarch (3 to 4)
  • 8 green onions, chopped OR 1 diced yellow onion
  • 3 cloves garlic
  • 3 tbsp hoisin sauce
  • 2 tbsp rice vinegar
  • 1/4 cup water
  • 1 cup raw cashews, toasted
  • salt and pepper to taste
  • 1 small bag frozen Asian vegetable blend
  • low sodium soy sauce to taste
  • cooked brown rice

1.    Cut chicken into bite-sized pieces and season with salt and pepper. Toss the chicken in a bowl with the cornstarch until the chicken is nicely coated. Heat a wok or frying pan with a tablespoon or two of canola oil over medium-high heat. Once the pan is hot, add half of the chicken and fry until browned and crispy. Remove from the pan. Add another tablespoon or so of oil and stir-fry the rest of the chicken until crispy. Remove from the pan and set aside.

2.    In a separate small skillet, dry toast the cashews until fragrant and slightly deeper in color. This goes pretty fast and should only take a couple of minutes. The cashews burn easily, so watch them closely. When ready, remove cashews to a plate and set aside.

3.    Add the onion (if using green onions, use the white parts) and stir-fry about for 1-3minutes, then add garlic for another minute or so. Be careful not to burn the garlic. Add the rice vinegar. Let the vinegar evaporate (about 30 seconds) then add the chicken back to the pan, along with the hoisin sauce and water. Cook for about a minute or so until the sauce is thick and the chicken is coated. Add the toasted cashews and stir to incorporate. Remove to a plate and top with more onion (if using green onions, top with the green part).

4.    Add an another small amount of oil into wok and stir fry veggies until warmed through but still crisp. Add some soy sauce. To serve, place chicken and veggies over a bed of brown rice. Add more hoisin or soy sauce if needed. Enjoy!

Grilled Margherita Pizza

Internet Address: http://notesfromthetable.blogspot.com/2009/07/grilled-margarita-pizza.html
  • 1 Pizza Dough
  • 4 Roma or On The Vine tomatoes, sliced
  • 2/3 cup regular mozzarella cheese, shredded
  • 1/3 cup smoked mozzarella cheese, shredded
  • Your favorite marinara or pizza sauce
  • Extra Virgin Olive Oil (use oil of good quality)
  • Parmigiano-Reggiano cheese, grated to taste (for topping)
  • Fresh basil, chiffonade (for topping)
  • Sliced scallions (for topping)
  1. Preheat grill to medium heat. 
  2. Place dough on grill rack, close lid. Dough will take 5-7 minutes. Check it occasionally for bubbles.
  3. Once the bottom is golden brown (or at least not burned...ours don't always get golden brown I guess), flip the crust over. This can be tricky and may require two spatulas, depending on the size of your crust. 
  4. Turn heat down to low or move pizza(s) to top rack if your grill has one. Spread a thin layer of marinara sauce on the cooked side of the crust with a spatula. 
  5. Then, place the toppings on top of the sauce(tomatoes and both mozzarella cheeses). Close lid. Check after five minutes, cook until cheese is melted. 
  6. Garnish with Parmigiano-Reggiano cheese, fresh basil (or scallions), and drops of extra virgin olive oil. Serve and enjoy!

Cajun Chili Cornbread Skillet

Servings: 12
Source: The Pampered Chef
  • 1 pound lean (93%) ground turkey
  • 1 can chili beans in sauce (11 ounce)
  • 2 tablespoons Pantry Cajun Herb Seasoning Mix, divided
  • 1 garlic clove, pressed
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 small onion, chopped
  • 4 ounces sharp Cheddar cheese, shredded, divided (1 cup)
  • 2 packages corn muffin mix (8.5 ounce)
  • 1/2 cup water
  • 3 eggs

  1. In Family Skillet, cook and stir ground turkey over medium heat 8 to 10 minutes or until no longer pink; drain if necessary. In small Colander Bowl, combine turkey, chili beans, 1 tablespoon of the Seasoning Mix and garlic pressed with Garlic Press.  
  2. Using Utility Knife, slice 6 rings from both red and green bell pepper for a total of 12 rings. Arrange bell pepper rings in an overlapping circular pattern in bottom of Skillet. Chop onion using Food Chopper; sprinkle over pepper rings. Carefully spoon chili mixture over vegetables in Skillet using Nylon Spoon.
  3. Shred cheese using Deluxe Cheese Grater. In Classic Batter Bowl, combine muffin mix, remaining Seasoning Mix and half of the cheese using Stainless Steel Whisk. Add water and eggs; mix until smooth. Pour batter evenly over chili mixture. Bake, uncovered, 30 to 35 minutes or until Cake Tester inserted in center comes out clean. Using Oven Mitts, carefully remove Skillet to Nonstick Cooling Rack. Loosen edges of cornbread from Skillet using Skinny Scraper. 
  4. To unmold cornbread, place a 15-inch piece of Parchment Paper over cornbread. Place a Round Baking Stone over Parchment Paper. Using Oven Mitts, carefully invert cornbread onto Baking Stone; place on inverted Rack. Sprinkle with remaining shredded cheese. Serve using Slice 'N Serve.

Skillet Garlic Chicken Dinner

Preparation Time: 5 minutes, Start to finish: 45 minutes
Source: Campbell's Kitchen

  • 4 skinless, boneless chicken breasts
  • 1 can Swanson® Seasoned Chicken Broth with Roasted Garlic (14 oz.)
  • 3/4 cup uncooked regular long-grain white rice
  • 1 bag frozen vegetable combination (broccoli (16 oz.) cauliflower, carrots)
  • 1/3 cup grated Parmesan cheese
  • paprika



  1. SPRAY skillet with vegetable cooking spray and heat 1 min. Add chicken and cook until browned. Remove chicken.
  2. ADD broth, rice and vegetables. Heat to a boil. Cover and cook over low heat 15 min. Stir in cheese.
  3. TOP with chicken. Sprinkle with paprika. Cover and cook 10 min. or until done

Saturday, September 11, 2010

Polynesian Burgers

Serving Ideas: Sweet Potato Fries, Salad, King's Island Buns
Internet Address: http://www.campbellskitchen.com
  • 1 1/2 pounds ground beef
  • 1 can pineapple slices in juice (8 ounces) undrained
  • 1 can Campbell's® Condensed French Onion Soup (10 1/2 ounces)
  • 2 teaspoons packed brown sugar
  • 1 tablespoon cider vinegar
  • 1 loaf French bread, cut crosswise into 6 pieces
  1. Shape the beef into 6 (1/2-inch thick) burgers.
  2. Cook the burgers in a 12-inch skillet over medium-high heat until well browned on both sides.  Pour off any fat. Top each burger with 1 slice pineapple.  Reserve the pineapple juice.
  3. Stir the soup, reserved pineapple juice, sugar and vinegar in a small bowl.  Add the soup mixture to the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the burgers are cooked through.
  4. Split the bread pieces.  Serve the burgers and sauce on the bread.

Basic Pancakes

Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. Whisk 1 1/4 cups milk, 1/2 stick melted butter,2 eggs and a little vanilla, then whisk into the flour mixture until just combined. Ladle 1/4 cupfuls onto a hot buttered skillet and cook until bubbly. Flip and cook until golden on the bottom.

Serve with Turkey Sausage, Bacon, or Eggs.

Sicilian Sausage & Peppers Rigatoni

Servings: 6
Preparation Time: 10 minutes, Start to finish: 53 minutes
Notes: Substitute 2 cups zucchini chunks for the sliced green peppers.  Add onions, red peppers, yellow peppers, roasted garlic
Internet Address: http://www.kraftrecipes.com
  • 1 lb. turkey Italian sausage links, cut into 1/2-inch-thick slices
  • 2 large Green peppers, cut into strips
  • 3 cups Rigatoni, uncooked 1 jar  (24 oz.) chunky spaghetti sauce
  • 1 cup KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend
  1. HEAT oven to 375°F.
  2. PLACE sausage and peppers in 13x9-inch baking dish sprayed with cooking spray.
  3. BAKE 15 to 20 min. or until sausage is done. Meanwhile, cook pasta as directed on package.
  4. DRAIN pasta. Add to baking dish with spaghetti sauce; stir. Bake 15 to 20 min. or until heated through. Top with cheese; bake 2 to 3 min. or until melted.

One-Pan Roasted Pork Supper

Servings: 6
Preparation Time: 15 minutes, Start to finish: 1 hour 5 minutes
Internet Address: http://www.kraftrecipes.com

  • 1 lb. Sweet potatoes (about 3), peeled, cubed
  • 1 large Red onion, cut into thin wedges
  • 1/2 cup KRAFT Light CATALINA Dressing  (Cook Note:  I'll be using Balsamic Vinegar Dressing)
  • 1 1/2 tsp. Dried thyme leaves, divided
  • 1 pkg. STOVE TOP Stuffing Mix for Chicken (6 oz.)
  • 1 1/2 cups Water
  • 2 small Pork tenderloins (1-1/2 lb.)  (Cook Note:  I'll be using pork chops, typically cheaper)
  1. HEAT oven to 375°F.
  2. TOSS vegetables with dressing and 1/2 tsp. thyme; spread onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 10 min. Meanwhile, mix stuffing mix and water.
  3. CUT each tenderloin diagonally into thirds. Spoon vegetable mixture to sides of pan. Spoon stuffing down center of pan; top with meat and remaining thyme.
  4. BAKE 45 to 50 min. or until meat is done (160°F).  (Cook Note, if you are using pork chops, may take less time to bake).

Gold Medal Sizzling Fajitas (Paula Deen)

Servings: 8
Preparation Time: 1 hour 20 minutes, Start to finish: 1 hour 33 minutes
Internet Address: http://www.foodnetwork.com
  • 1/4 cup vegetable oil, divided
  • 3 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 Dash hot sauce
  • Salt
  • Freshly ground black pepper
  • 1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
  • 1 medium onion, halved and sliced lengthwise
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 8 flour tortillas (8-inch)
  • 1 lime, juiced, for topping
  • Sour cream, for topping
  • Salsa, for topping
  • Guacamole, for topping
  • Cheddar cheese, shredded, for topping
  1. In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
  2. Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
  3. Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
  4. In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
  5. Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
  6. When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

Better Than Best Fried Chicken

Servings: 4
Preparation Time: 15 minutes, Start to finish: 45 minutes
Serving Ideas: Sauvignon Blanc, Salad, Potato Salad, Vegis, Mashed Potatoes
Internet Address: http://allrecipes.com
Cooks Note:  I'm determined to get this made this week...

  • 4 skinless, boneless chicken breast halves
  • 1 can condensed cream of chicken soup (10.75 ounce)
  • 1 egg
  • seasoning salt to taste
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • salt and pepper to taste
  • oil for frying
  1. 1.    In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside. 
  2. In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture). 
  3. Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately. 
  4. Fry chicken pieces in oil for about 7 to 10 minutes each.

Sunday, September 5, 2010

Gold Medal Sizzling Fajitas (Paula Deen)

Servings: 8
Preparation Time: 1 hour 20 minutes, Start to finish: 1 hour 33 minutes
Source: http://www.foodnetwork.com/recipes/paula-deen/gold-medal-sizzling-fajitas-recipe/index.html
Serving Suggestions:  Creamy Black Beans

  • 1/4 cup vegetable oil, divided
  • 3 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 Dash hot sauce
  • Salt
  • Freshly ground black pepper
  • 1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
  • 1 medium onion, halved and sliced lengthwise
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 8 flour tortillas (8-inch)
  • 1 lime, juiced, for topping
  • Sour cream, for topping
  • Salsa, for topping
  • Guacamole, for topping
  • Cheddar cheese, shredded, for topping
  • Cilantro - Cooks Addition
  1. In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
  2. Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
  3. Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
  4. In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
  5. Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
  6. When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

BBQ Pork Tenderloin & Vegetable Rice

Servings: 4
Preparation Time: 20 minutes, Start to finish: 35 minutes
Internet Address: http://www.kraftrecipes.com

  • 1 Pork tenderloin (1 lb.) 
  • 4   Ears corn on the cob, husks and silk removed 
  • 1 large Red pepper, quartered, seeded 
  • 1/4 cup  plus 2 Tbsp. KRAFT Original Barbecue Sauce, divided 
  • 2 cups hot cooked long-grain brown rice
  1. HEAT greased grill to medium-high heat.
  2. GRILL meat, corn and peppers 12 to 15 min. or until meat is done (160ºF) and vegetables are crisp-tender, turning occasionally and brushing with 1/4 cup barbecue sauce the last 5 min.
  3. REMOVE meat from grill; tent with foil. Cut corn kernels from cobs; coarsely chop peppers. Combine corn, peppers and rice.
  4. SPOON remaining sauce over meat. Serve with rice mixture.

Dry-Rubbed Steak (Anne Burrell, Food Network Chef)

Servings: 4
Preparation Time: 24 hours 40 minutes, Start to finish: 15 minutes
Source: http://www.foodnetwork.com/recipes/anne-burrell/dry-rubbed-rib-eye-recipe2/index.html
Serve with: Potato Salad, Baked Potatoes, Sweet Potato, Roasted Corn, Salad, Grilled Vegis, Barley and Vegis

  • 3 tablespoons salt*  (Cook Note: Kosher Salt)
  • 2 tablespoons brown sugar
  • 1 teaspoon pulverized crushed red pepper
  • 2 teaspoons pimenton (Smoked Spanish Paprika)
  • 1 teaspoon garlic powder
  • Oil, for brushing grill
  • 2 bone-in rib-eye steaks (22 to 24-ounce) - Or your favorite steak
  • Extra-virgin olive oil

  1. Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged. 
  2. Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain. Drizzle with extra-virgin olive oil and serve immediately.

Cheesy Grilled BBQ Chicken Wraps

Servings: 4
Preparation Time: 10 minutes
Start to finish: 22 minutes
Serving Ideas: Serve with a side of rice and beans to round out the meal.
Special Extra: Sprinkle chopped cilantro over filling before rolling tortillas up.
How to Warm Tortillas on Grill Stack tortillas; wrap in foil. Grill alongside chicken 2 to 3 min. on each side or until tortillas are warmed.
Internet Address: http://www.kraftrecipes.com

  • 1 lb. Boneless skinless chicken breasts 
  • 1/2 cup  KRAFT Original Barbecue Sauce, divided 
  • 4 Flour tortillas (10 inch), warmed 
  • 1 cup  KRAFT Mexican Style Finely Shredded Four Cheese 
  • 2 cups shredded lettuce
  1. HEAT greased grill to medium heat.
  2. GRILL chicken 5 to 6 min. on each side or until done (165ºF), brushing with 1/4 cup sauce the last few minutes. Cut into strips.
  3. SPOON remaining sauce down centers of tortillas; top with chicken, cheese and lettuce.
  4. FOLD in opposite sides of tortillas, then roll up burrito-style.

Chile Relleno Burgers

Servings: 4
Preparation Time: 10 minutes, Start to finish: 30 minutes
Source: http://www.foodnetwork.com/recipes/food-network-kitchens/chile-relleno-burgers-recipe/index.html


  • 2 large poblano peppers, halved lengthwise and seeded
  • 2 plum tomatoes or 1 large tomato, cored and halved
  • 1 small onion, quartered
  • 3 cloves garlic, unpeeled
  • Kosher salt
  • 4 hamburger buns, split open
  • 1 large egg white, lightly beaten
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 1/2 pounds ground beef chuck
  • 6 slices muenster cheese
  1. Preheat the broiler. Put the poblanos cut-side down on a foil-lined broiler pan. Add the tomatoes, onion and garlic and broil until charred, 7 to 8 minutes. Cool slightly, then peel the garlic. Chop the garlic, onion and tomatoes; toss in a bowl with salt to taste. Peel the poblanos and cut each in half.
  2. Preheat the oven to 350 degrees F. Brush the bun tops with the egg white. Mix the oregano, cumin and chili powder, sprinkle on the bun tops and put the tops and bottoms on a baking sheet. Bake 5 minutes.
  3. Heat a large cast-iron skillet over medium-high heat. Shape the beef into four 3/4-inch-thick patties; make an indentation in the centers. Sprinkle the skillet with salt, then cook the burgers until browned on the bottom, about 4 minutes. Flip, then top each burger with some of the tomato mixture and cheese. Cover and cook 3 to 5 minutes. Serve on the spiced buns with the poblanos and the remaining tomato mixture.

Sunday, August 29, 2010

Barilla No-boil lasagna

Servings: 12
Source: www.tasteofhome.com
Serving Ideas:  Salad, Garlic Bread, Antipasto Platter

  • 9 ounces lasagna noodle, boil or no boil
  • 2 eggs
  • 15 ounces ricotta cheese
  • 4 cups mozzarella cheese, shredded
  • 1/2 cup parmesan cheese
  • 1 pound ground beef, browned and drained
  • 27 ounces spaghetti sauce
  • I'm going to put roasted garlic into the cheese mixture

  1. Preheat oven to 375.
  2. In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan.  Set aside.
  3. In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.
  4. Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
  5. Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 c. sauce.
  6. Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.
  7. For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
  8. Bake covered with foil for 50-60 minutes.
Cooks Note:  I mix the mozzarella & ricotta cheese mixtures together, one less layer.
TIP:  great to freeze for future use.  If freezing, line the pan and once frozen remove from pan and place in freezer bag.  Need less, make this into (2) 8x8 pans.