Search This Blog

Sunday, May 30, 2010

Crockpot Chicken Parm & Garlic Parmesan Orzo

Crockpot Chicken Parm
Serves 6

3 chicken breasts
1 egg
1 teaspoon salt
1/4 teaspoon pepper
1 cup dry bread crumbs
1 1/4 cups butter
10 1/2 ounces pasta sauce
6 slices mozzarella cheese
1/4 c parmesan cheese
parmesan cheese

If using whole chicken breasts, cut into halves. Mix the 1/4 c parmesan cheese & bread crumbs together in a bowl. In a separate bowl beat egg, salt and pepper; dip chicken into egg.  Then coat with crumbs. In large skillet saute chicken in butter just until brown on both sides. Arrange chicken in pot. Pour pizza sauce over chicken. Cover and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle parmesan cheese on top. Cover and cook 15 minutes.

Garlic Parmesan Orzo
Servings: 8
Start to finish: 15 minutes

2 Cups orzo, uncooked
3 teaspoons minced garlic
1/2 cup butter, cubed
1/2 cup parmesan cheese, grated
1/4 cup 2% milk
2 Tablespoons fresh parsley, minced
1 teaspoon salt
1/4 teaspoon pepper

Cook orzo according to package directions; drain. In a large skillet, saute garlic in butter until tender. Add the orzo, Parmesan cheese, milk, parsley, salt and pepper. Cook and stir until heated through.

Bacon Cheeseburger Pizza, Cherry Brownie Cobler

Bacon Cheeseburger Pizza
1/2 pound ground beef
1 small onion
12 inch pizza crust, prebaked
8 ounces pizza sauce
6 bacon slices, cooked and crumbled
20 dill pickle slices (optional)
8 ounces mozzarella cheese, Shredded
8 ounces cheddar cheese, shredded
1 teaspoon italian seasoning

1.    In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain and set aside.

2.    Place crust on an ungreased 12-in. pizza pan. Spread with pizza sauce. Top with beef mixture, bacon, pickles and cheeses. Sprinkle with pizza seasoning. Bake at 450° for 8-10 minutes or until cheese is melted.

4.    Time Saver:  Cook your meet & onions ahead of time.  Freezes great in sandwich bags.

Cherry Brownie Cobler
Servings: 16
Categories: Dessert
Source: Cherry Marketing Institute
Internet address:

1 21 1/2-ounce package brownie mix
1/2 cup water
1/2 cup vegetable oil  OR  1/2 cup applesauce
1 egg
1 9-ounce package yellow cake mix, dry
1/4 cup butter or margarine, softened
1 21-ounce can cherry filling and topping

1.    Prepare brownie mix according to package directions using water, vegetable oil and egg. Spread dough evenly in a lightly greased 13 × 9 × 2-inch baking pan.

2.    Bake in a preheated 350 degree oven 15 minutes, or until brownies are halfway done.

3.    Meanwhile, cut butter into dry cake mix until mixture is crumbly. Remove half-baked brownies from oven; spoon cherry filling as evenly as possible over brownie layer. Sprinkle cake mixture over cherry layer. Continue baking in a 350º degree oven about 50 minutes, or until top is golden brown and brownies and filling are set. Serve warm with whipped cream or ice cream.

Serve with:  A side of Netflix for a great night of family fun time!

Beef & Vegetable Fried Rice & Egg Rolls

Beef & Vegetable Fried Rice
Servings: 4
Preparation Time: 25 minutes
Source: The Texas Beef Council
Internet address:

1 pound ground beef, lean
2 cloves garlic, crushed
1 teaspoon fresh grated ginger  OR 1/4 teaspoon ground ginger
2 tablespoons water
1 red bell pepper, cut 1/2 inch pieces
6 ounces pea pods, frozen
3 cups cooked rice, cold
3 tablespoons soy sauce
2 teaspoons dark sesame oil
1/4 cup green onion, thinly sliced

1.    In large nonstick skillet, brown ground beef, garlic and ginger over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4 inch crumbles. Remove with slotted spoon; pour off drippings.

2.    In same skillet, heat water over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until bell pepper is crisp-tender, stirring occasionally. Add rice, soy sauce and sesame oil; mix well. Return beef to skillet; heat through, about 5 minutes. Stir in green onions before serving.

Egg Rolls
Servings: 5
Yield: 10
Source: Taste of Home Appetizers Magazine, 12/09, page 42

1/2 pound ground meat (turkey, beef, pork, chicken)
2 cups coleslaw
1 Tablespoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
10 egg roll wrappers

1.    In a large skillet, cook turkey over medium heat until no longer pink; drain. Stir in the coleslaw mix, soy sauce, ginger, onion salt and garlic powder. Place 1/4 cup in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner of wrapper with water; roll up tightly to seal. Repeat.

2.    In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 3-4 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-and-sour sauce. 

Save Time Tip:  Cook ground meat ahead of time.

Flavorful Family Meatloaf, Baked Stuffed Potatoes & Broccoli Salad with Bacon

Flavorful Family Meatloaf
Servings: 8
Preparation Time: 15 minutes
Source: National Cattlemen's Beef Association

2 pounds ground beef, 80% lean
1 teaspoon chili powder
3/4 teaspoon salt
1/8 teaspoon pepper
8 1/4 ounces corn kernels, drained and chopped
1 medium onion, chopped
1 cup soft bread crumbs
2 eggs, slightly beaten
1/3 cup green bell pepper, chopped
1/3 cup barbecue sauce

Sprinkle chili powder, salt and pepper over ground beef. Add corn, onion, bread crumbs, eggs, bell pepper and barbecue sauce, mixing lightly but thoroughly. Shape beef mixture into 10 × 4-inch loaf. Place meatloaf on rack in shallow roasting pan. Bake in 350 degrees F (moderate) oven 1 1/2 hours or until cooked through. Cut loaf into slices and spoon salsa over slices.

Baked Stuffed Potatoes

Servings: 10
Source: Culinary Fundamentals
Copyright: Prentice Hall

3 3/4 pounds Baking potatoes (10 whole)
6 fluid ounces Milk, hot
4 ounces Unsalted butter
2 each Egg yolk
1 teaspoon Salt
1/2 teaspoon Black pepper, ground

1.    Pierce the potatoes with a kitchen fork or paring knife, Bake in a 425°F oven until very tender and cooked through, about 1 hour.
2.    Slice away the tops of the potatoes and scoop out the flesh while it is still very hot. Reserve the potato skins. While the potato flesh is still hot, purée it through a food mill or potato ricer into a heated bowl.  
3.    Add the milk to the potatoes and mix until just incorporated.
4.    Add 3 ounces of the butter, the egg yolks, salt, and pepper. Mix well.
5.    Transfer the mixture to a piping bag and pipe back into the skins. Dot the remaining butter on top of each potato. Bake at 425°F, until the tops are lightly browned and the potatoes are very hot, about 10 minutes. Serve.

Broccoli Salad with Bacon
1 cup mayonnaise
1/2 cup sugar
1/4 cup vinegar
2 1/2 pounds broccoli (or 2 big bunches)
1 cup shredded sharp cheddar cheese
1/2 pound bacon, crisp fried and crumbled

1.    Whisk together mayonnaise, sugar and vinegar and set aside.
2.    Cut broccoli into florets and combine in large bowl with cheese and bacon. Toss with mayonnaise dressing.
3.    Cover and chill overnight before serving.

Not sure what to do with the leftovers, either make your own TV dinners by placing a paperplate with all the dishes into a freezer bag.  Don't forget to label what is in it & date.  These are great for those nights where you don't have time to cook before the game, but you do have time to reheat in the microwave.  Plus everyone gets to have something different.


Check out

Butterball® Chili Crusted Cutlets with Enchilada Sauce (Tuesday)

Butterball® Chili Crusted Cutlets with Enchilada Sauce
Servings: 7
Source: The Butterball Turkey Company, Copyright: © 1998 Butterball Turkey Company

1 12-ounce package Butterball® Fresh Boneless Turkey Breast Cutlets
1/2 cup cornmeal
2 teaspoons chili powder (2 to 3 teaspoons)
1 tablespoon olive oil
1 10-ounce can enchilada sauce
1/2 cup fine shredded taco cheese

Serve with: Birdseye Southwestern Corn or Southwestern Rice

BBQ Flank Steaks, Baked BBQ Corn, Layerd Fruit Salad (Monday)

BBQ Flank Steaks
Serves: 6

2 tablespoons dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup packed brown sugar
2 tablespoons soy sauce
2 tablespoons olive oil
1 garlic clove, chopped
1/3 cup lemon juice
2 flank steaks

1.    Whisk together first 8 ingredient in bowl to make basting sauce place flank steaks in shallow pan (flank steaks are best if they are tenderized first).

2.    Pour sauce over steaks covering them well cover and refrigerate for at least 2 hours.

3.    Remove steaks from basting sauce and cook them over grill for about 3-5 min per side baste with additional sauce as desired.

Baked BBQ Corn
Serves 6

6 ears of corn, with husks
3 tablespoons butter or margarine
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon salt
dash of black pepper
2 tablespoons water

1.    Pull husks carefully from corn so that husk remains attached to the bottom of corn ear. Remove silk from corn.

2.    Melt butter in small saucepan, add seasonings and stir. Brush butter mixture on ear of corn.

3.    Pull corn husk up to cover corn and tie with string. Place in 13 x 9-inch glass baking dish, sprinkle with water, cover with foil and bake at 350 degrees for 30 minutes.

4.    Grilled Barbecued Corn: Prepare corn as above to the point of placing corn in the baking dish. Instead place corn directly on the grill over a medium hot charcoal fire. Cook for 30 to 40 minutes, turning every few minutes. Remove husk which will be brown and dry before serving.

Layerd Fruit Salad

2 cups fresh peach slices or (16 oz. canned sliced peaches, drained)
2 cups fresh blueberries
2 cups fresh strawberry slices
2 cups fresh green grapes
2 tablespoons lemon juice
1 tablespoon grated lemon rind
8 ounces cream cheese, softened
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup walnuts, chopped

1.    In a large glass bowl layer fruit in order given.

2.    In a separate bowl mix cream cheese, lemon juice and lemon rind.

3.    In another bowl whip cream just until peaks form; add powdered sugar and whip to stiff peaks. Fold cream cheese mixture and whipped cream mixture together.

4.    Spread over fruit and sprinkle with walnuts. Serve immediately or store, covered, in refrigerator.

Shopping List 5/30

Saturday, May 22, 2010

Shooping List (5/23 - 5/29)

Crock Pot Spaghetti Sauce with Olive Garden Salad (Saturday)

Crock Pot Spaghetti Sauce
Serves: 4

1 pound ground beef
chopped onion to taste
2 pounds canned tomatoes, cut up
8 ounces tomato sauce
12 ounces tomato paste
1 cup beef broth (bouillon)
2 tablespoons parsley
1 tablespoon brown sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper

Brown meat and onion in frying pan, drain off fat; transfer to crockpot. Add remaining ingredients. Cover and cook on low for 6-8 hours. Serve over hot spaghetti. Can be made ahead and frozen. 

Olive Garden Salad
12 ounces iceberg lettuce
1/4 small red onion, sliced thin
8 black olives, pitted
2 small roma tomato, sliced
1/2 cup croutons
Parmesan cheese, grated
ground pepper

1.    In a large glass or wooden salad serving bowl, toss together the lettuce mix, onion slices, olives, pepperoncini, tomatoes, and croutons. Add dressing and toss to combine.

2.    Serve with fresh Parmesan cheese and black pepper to taste.

1/4 cup extra virgin olive oil
2 Tablespoons white wine vinegar
3 Tablespoons Miracle Whip®
1 Tablespoon lemon juice
2 Tablespoons parmesan cheese, grated
1/4 teaspoon garlic salt
1 1/2 Tablespoons water

Combine all ingredients in a blender or food processor; puree until smooth.

Apple Stuffed Pork Chops with Chopped Salad (Friday)

Apple Stuffed Pork Chops
Servings: 2
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Source: National Pork Producers Council

2 pork loin rib chops, cut 1 1/4-inches thick
1 orange
1 tablespoon butter or margarine
2 tablespoons finely chopped onion
1/2 cup soft breadcrumbs
1/3 cup coarsely chopped apple
1/8 teaspoon rubbed sage
1 Dash pepper
1 tablespoon butter or margarine
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
2/3 cup apple juice or cider
2 tablespoons raisins

1.    Cut an opening in each chop from the rib side, widening the pocket without cutting through to the other side of the chop. Set aside.

2.    Shred 1 teaspoon orange peel; set peel aside. Squeeze orange, reserving juice.

3.    For stuffing, in a medium saucepan cook onion in hot butter till tender. Remove from heat; stir in breadcrumbs, apple, 1 tablespoon of the orange juice, sage and pepper. Fill pocket in each chop with an equal amount of stuffing. Brush both sides of chops with some of the remaining orange juice. Place chops in an 8-inch square baking dish. Bake in a 325ºF oven for 25-30 minutes or till tender, basting occasionally with orange juice.

4.    For sauce, in a small saucepan melt 1 tablespoon butter; stir in cornstarch and cinnamon, mixing well. Gradually stir in apple juice. Add raisins and the shredded orange peel. Cook over medium heat till thickened and bubbly, stirring constantly. Serve sauce with chops.

Chopped Salad

1 cup chopped onion
1 cup chopped tomato
1 cup chopped cucumber
1 cup chopped red and green bell peppers
1 cup chopped tart apple
3 1/2 tablespoons lemon juice
1/3 cup olive oil
salt and pepper

Mix chopped vegetables and apple together in mixing bowl. Combine remaining ingredients. Pour over vegetables and apple. Toss. Refrigerate to allow to blend.

All American Pizza with Antipasto Salad (Thursday)

All American Pizza
Servings: 6
Yield: 2 (12-inch pies)
Source: Fleischmann's Yeast

2 cups all-purpose flour
1 cup whole wheat flour
1 package Fleischmann's® Rapid Rise Yeast
1 1/2 teaspoons salt
1 cup water
2 tablespoons olive or vegetable oil

1 6-ounce can tomato paste
1/2 cup water
1 teaspoon spaghetti sauce seasoning

2 cups shredded Mozzarella cheese
4 ounces thinly sliced pepperoni or salami
1/2 cup sliced pitted ripe olives, well drained
2 2-ounce jars sliced pimientos, well drained
1 teaspoon crushed red pepper (optional)

1.    Set aside 1 cup all-purpose flour. In large bowl, mix remaining flours, undissolved yeast and salt. Heat water and oil until hot to touch (125 to 130ºF); stir into dry mixture. Mix in enough reserved flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.

2.    In small bowl, combine tomato paste, water and spaghetti sauce seasoning.

3.    Divide dough in half. Roll and stretch each to a 13-inch circle. Place on 2 (12-inch) round pizza pans or 2 baking sheets, greased and sprinkled with cornmeal. Shape edge into standing rim of dough.

4.    Spread sauce and toppings on pizzas, dividing evenly. Bake at 450ºF for 15 minutes or until cheese is melted and lightly browned. Cut into wedges to serve.



Prebake crust (without sauce or toppings) in 450ºF oven for 8 minutes. Cool on wire rack.

After prebaking, wrap crust airtight and refrigerate for up to 2 days or freeze for up to 4 to 6 weeks.

To bake: thaw frozen crust at room temperature for 30 minutes.

Spread with sauce and toppings and bake at 450ºF for 12 to 14 minutes or until cheese is melted and lightly browned.

Antipasto Salad

1 pound penne or rotini, etc. pasta, uncooked
12 ounces roasted peppers strips
12 ounces marinated artichoke hearts
1 cup diced muenster, or brick, or provolone cheese, etc.
1 cup sliced mushrooms
1/2 cup chopped red onion
1/3 cup chopped fresh basil
2/3 cup lowfat caesar or italian salad dressing
freshly ground pepper
sliced pepperoncini peppers

1.    Prepare pasta according to package directions.

2.    While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms, onion and basil in a large bowl.

3.    When pasta is done, drain and rinse with cold water. Drain well and add pasta and dressing to bowl; toss well. Cover; refrigerate at least 1 hour before serving.

BBQ Secret Thai Shrimp with Quick & Easy Thai Fried Rice

BBQ Secret Thai Shrimp
Servings: 4

2 1/8 pounds black tiger shrimp, shell on
spicy Thai dressing

In a stainless steel or ceramic bowl, marinate the shell-on black tiger shrimp (rinsed if defrosted) for 1-1/2 to 2 hours in sufficient Thai sauce to cover. Do not marinate longer or shrimp will start to cook in the marinate and take on a rubbery texture. Barbecue shrimp in shells over hot coals 3-4 minutes each side. The shells keep the meat moist. Serve immediately with a suitable dipping sauce.

Quick & Easy Thai Fried Rice

4 cups rice, cooked and chilled
2 Tablespoons vegetable oil
1 Tablespoon garlic, coarsely chopped
1/2 cup onion, chopped
1 large egg, beaten
2 Tablespoons fish sauce
1 teaspoon sugar
2 green onions, sliced crosswise

1.    prepare rice by breaking up clumps of it with your fingers. set aside in bowl.
2.    heat wok or large, deep skillet over high heat. add oil, and when it sizzles add onion and garlic and toss well until shiny and fragrant, about 1 minute add pork and cook, tossing often, until onion begins to wilt and meat is cooked through, about 2 minutes add beaten egg, and toss well to scramble it once it begins to set.
3.    add rice, fish sauce, sugar, and green onions and cook, tossing often, until rice is tender and heated through. garnish with cilantro, and serve hot or warm with small bowls of fish sauce garnished with hot chilies.

Honey Mustard Burgers (Tuesday)

Honey Mustard Burgers
Servings: 4
Preparation Time: 15 minutes
Notes: To serve, place 1 lettuce leaf on each roll bottom; top each with grilled burger. Spoon reserved honey-mustard sauce over burgers; garnish with onion rings, if desired. Close with roll tops.Source: National Cattlemen's Beef Association

1 pound ground beef, 80% lean
3 tablespoons Dijon-style mustard
2 tablespoons honey
1 tablespoon oregano leaves, minced
1 teaspoon dried oregano, divided
1/4 cup diced onion
1/4 teaspoon black pepper, coarsely ground
4 leaf lettuce leaves
4 crusty rolls, split
4 onion slices, separated into rings

Combine mustard, honey and 1 teaspoon oregano; reserve. Combine ground beef, 2 tablespoons honey-mustard sauce, remaining 2 teaspoons oregano, onion and pepper, mixing lightly but thoroughly. Divide beef mixture into 4 equal portions; shape into four 1/2-inch thick patties, 4 inches in diameter. Heat large heavy nonstick skillet over medium heat 5 minutes. Panbroil patties 7 to 8 minutes, turning once.

Serve with your favorite Ore I'da Side (savings)

Cheesy Salsa & Chicken with Rice (Monday)

Cheesy Salsa & Chicken with Rice
Servings: 4
Preparation Time: 5 minutes
Start to finish: 20 minutes

Source: Kraft

4 small chicken breast half
1 3/4 cups water
2 cups instant brown rice
1/4 pound VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut 1/2" thick cubes
1/4 cup salsa, thick & chunky

1.    HEAT large nonstick skillet sprayed with cooking spray on medium-high heat.
2.     Add chicken; cook 2 min. on each side. Remove chicken from skillet; set aside.
3.    ADD water and rice to skillet; stir. Bring to boil. Return chicken to skillet; cover. Reduce heat to medium; cook 5 min. or until chicken is cooked through (165ºF). Remove skillet from heat. Let stand, covered, 5 min. or until rice is tender and liquid is absorbed.
4.    MEANWHILE, combine VELVEETA and salsa in microwaveable bowl. Microwave on HIGH 2 min. or until VELVEETA is completely melted and mixture is well blended, stirring after each minute. Serve over the chicken and rice.

Sunday, May 16, 2010

Shopping List for week of 5/17/10

I just received my new Master  Cook Software.  I'm just starting to feel my way through it!  Here is a shopping list with everything you will need for this weeks menu.  I hope this helps make your week even easier.

Have a great week!


Polynesian Turkey Thighs (Saturday)

Polynesian Turkey Thighs 
Servings: 4
Baking Time: 45 minutes
Source: BC Turkey Marketing Board

1 pound boneless, skinless turkey thighs
1 tablespoon vegetable oil
1/2 green pepper, chopped
1 14-ounce can pineapple chunks (reserve juice from it)
2 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons vinegar
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1/2 teaspoon nutmeg
1/3 cup water
1 tablespoon cornstarch

1.    Cut turkey into strips approximately 2" × 1/2". Preheat oven to 350ºF.
2.    Heat oil on medium-high in a non-stick skillet. Place turkey in skillet and cook for 4-5 minutes, until meat is browned on both sides.
3.    Transfer turkey to a casserole dish. Scatter green pepper and pineapple over top. Set aside.
4.    Add pineapple juice, soy sauce, brown sugar, vinegar, cinnamon, paprika and nutmeg to skillet. Heat over medium heat to dissolve sugar and mix spices.
5.    In a small bowl, mix water and cornstarch. Add to skillet stirring constantly until sauce thickens. Pour over mixture in casserole dish. Cover and bake for 45 minutes.

Served With:
Polynesian Sweet Potatoes

Servings: 4
Preparation Time: 5 hours
Start to finish: 40 hours

3 each sweet potato, washed
1/4 cup butter

1. Wash sweet potatoes and place in baking sheet pans.
2. Bake potatoes for 30-40 minutes at 350 degrees.
3. Remove from oven and brush butter onto potatoes.  Cut into bite sizes, place in small serving pan.

Cunetto House of Pasta Chicken Spedini (Friday)

Cunetto House of Pasta Chicken Spedini 
Serves: 6

6 ounces chicken breast, cut 1" pieces
1 cup olive oil
1 cup white wine
1/2 cup parmesan cheese
1/2 cup bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 teaspoon red pepper flakes
2 Tablespoons parsley
1 Tablespoon minced garlic cloves

1/2 cup butter, melted
1 cup lemon juice

1.    Place all ingredients (except butter and lemon juice) into a large bowl and marinate for 1 hour.
2.    Place the chicken on skewers and broil for 8-10 minutes.
3.    Prepare sauce  by infusing together butter and lemon juice.
4.    Ladle over the cooked chicken and serve.

Serve With:
Pesto Pasta
Serves 6

8 ounces pasta
3 Tablespoons pesto sauce, We like Costco's - freezes great!
1 Tablespoon olive oil

1.    Prepare pasta per directions.
2.    Drain.
3.    Toss with olive oil  pesto.  Add more if desired.

Ciabatta Cheese Steaks with the Works (Thursday)

Ciabatta Cheese Steaks with the Works
Servings: 4
Preparation Time: 10 minutes
Start to finish: 20 minutes
Source: Rachel Ray

4 flat iron steaks,, 6-8 oz each
Extra Virgin olive oil, for coating 
2 Tablespoons Extra virgin olive oil
Grill Seasoning
3 Cubanelle Peppers, seeded and sliced
1 clove garlic, peeled and crushed
1 large onion, thinly sliced
1/4 cup hot pepper rings, drained (sometimes labeled banana peppers)
2 Tablespoons butter
2 Tablespoons flour, all-purpose
1 1/2 cups milk
2 cups provolone cheese, grated
2 loaves ciabatta bread

1.    Leave the steaks on the counter, to take chill off, while the grill or grill pan heats up to medium-high.
2.    Coat the steaks with extra-virgin olive oil and grill seasoning.
3.    Heat 2 tablespoons, 2 turns of the pan, extra-virgin olive oil in a skillet over medium-high heat.
4.    Add the cubanelle peppers, the garlic and onions and cook until very tender, 10 to 12 minutes.
5.    Add a splash of hot pepper juice and the hot pepper rings and remove from the heat.
6.    Heat oven to 250 degrees F.
7.    While the peppers cook, put the steaks on the hot grill and cook 10 minutes for rare, 2 minutes longer for each level of desired doneness, turning once about midway during the cook time.
8.    Meanwhile heat up a sauce pot over medium heat and add the butter.
9.    When the butter has melted, whisk in the flour and stir for 1 minute.
10.    Whisk in the milk and season with salt, pepper and nutmeg, to taste.

Served With:
Butter and Parm Squished Potatoes
Servings: 4
Preparation Time: 5 minutes
Start to finish: 20 minutes
Source: Rachel Ray

2 pounds baby Yukon gold potatoes
2 cups chicken stock
2 Tablespoons extra virgin olive oil
black pepper
2 Tablespoons butter
1/2 cup shredded Parmigiano-Reggiano

1.    Put the potatoes in a medium pot in a single layer.
2.    Pour in enough stock to come 1/4-inch up the sides of potatoes, and add the extra-virgin olive oil.
3.    Cover, bring to a boil, reduce heat to simmer and steam for 10 minutes.
4.    Remove the lid, raise the heat and reduce the stock. When the stock evaporates, squish potatoes to flatten them a bit with a masher.
5.    Crisp the potatoes a few minutes on each side, then season with black pepper.
6.    Stir in the butter and cheese and toss.

Pasta Jamabalaya (Wednesday)

Pasta Jamabalaya
Servings: 8
Total Time: 15 minutes
Source: Ragú

Note:  If you don't have 8 people to feed, freeze 1/2 for another day.  Or share it with a neighbor who needs some kindness.

 Vegetable cooking spray
1/2 pound rope-style smoked turkey sausage, cut into 1/4-inch slices
2 cups chopped green pepper
1/2 cup chopped onion
1 clove garlic, minced
1 27 1/2-ounce jar Ragú Light Pasta Sauce (We always use this.  It has a full serving of your daily vegi in each serving)
2 tablespoons Worcestershire sauce
1 tablespoon red wine vinegar
1/2 teaspoon dried thyme leaves
Ground cayenne pepper, to taste
8 ounces linguini, uncooked

1.    Spray large nonstick saucepan with vegetable cooking spray. Add sausage; cook over medium heat until lightly browned, stirring frequently.

2.    Add green pepper, onion and garlic; cook 5 minutes, stirring frequently, or until tender.

3.    Stir in pasta sauce and remaining ingredients except pasta. Heat to boiling; reduce heat. Cook 10 minutes.

4.    Meanwhile, cook pasta according to package directions; drain. Spoon sauce over hot pasta.

Marinated Tuna Steaks (Tuesday)

Marinated Tuna Steaks
Servings: 4
Preparation Time: 40 minutes
Start to finish: 11 minutes
Notes: You can marinate longer, it will intensify the flavor.

1/4 cup orange juice
1/4 cup soy sauce
2 Tablespoons olive oil
1 Tablespoon lemon juice
2 Tablespoons parsley, chopped
1 clove garlic, minced
1/2 teaspoon oregano
1/2 teaspoon black pepper
4 tuna steaks

1.    In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.

2.    Preheat grill for high heat.

3.    Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

Serving Side:  Birdseye Parsley Potatoes (again, still trying to clean out the freezer)  Coupon

Crispy Turkey Cutlets (Monday)

Crispy Turkey Cutlets
Servings: 4
Preparation Time: 20 minutes
Start to finish: 5 minutes

Notes: You can bread the turkey cutlets up to 1 day in advance, then keep them refrigerated.

3 Tablespoons olive oil
kosher salt
black pepper
4 turkey cutlets , pounded thin
1/4 cup all-purpose flour
2 large egg, beaten
2/3 cup bread crumbs (we use panko bread crumbs)

1.    Season the turkey with ½ teaspoon salt and ¼ teaspoon pepper.

2.    Coat with the flour, then dip in the eggs (letting any excess drip off)

3.    Coat with the bread crumbs, pressing gently to help them adhere

4.    Heat the remaining 3 tablespoons of oil in a large skillet over medium-high heat.

5.    Cook the turkey until golden and cooked through, 2 to 3 minutes per side.

We will serve this with Birds Eye Lightly Sauced Pasta & Vegis (I'm still trying to clean out the freezer). Coupon

Sunday, May 9, 2010

Breakfast Casserole (Saturday)

Breakfast Casserole
Total Time: 50 min | 15 min prep
SERVES 6 -8 , 1 9x13 pan
  • 1 lb sausage, browned 
  • 1 package crescent roll
  • 1 cup home fried potato (we use home fries with onions & peppers for added flavor)
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded cheddar cheese, for topping
  • 5 eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 2 tablespoons cheese
  1. Place rolls, unrolled and laid flat across the bottom of greased 9x13 pan.
  2. Put browned sausage on top.
  3. Add home fries and cheese.
  4. Beat eggs, milk& salt together.
  5. Pour egg mixture over home fries and cheese.
  6. Sprinkle with more cheese.
  7. Bake@ 350 for 30-35 minutes.

Leftover Steak Pizza & Garlic Knots (Friday)

Pizza Ingredients:
  • Take your favorite pizza crust whether it is from a mix or a secret family recipe. 
  • Leftover Steak
  • Pizza Sauce
  • Mozzarella Cheese
Place your sauce on first, the more you put on there the less crispy your crust will be.  We typically brush our crust with olive oil and garlic to add an extra flavor to the crust.  Add your other toppings.  Bake per your crust recipe.

Garlic Knots Ingredients:
  • Pillsbury Breadsticks
  • Olive Oil
  • Garlic & Your favorite Italian seasonings

Brush with Olive Oil and your Seasoning mixture.
Tie into a knot.
Bake per breadsticks directions on can.
Brush with olive oil and seasoning mixture again for added flavor.

Have fun spending time with your family!

Chicken Salad Panini's (Thursday)

Chicken Salad Panini's

  • Take your left over chicken from Monday Evening.  
  • 1/4 c of medium onion, chopped fine.
  • 1-2 ribs of celery, chopped fine.
  • 2-3 Tbsp Real Mayo (more if desired)
  • Salt & Pepper to taste
  • Your favorite sourdough bread or peasant type bread.
  • Olive Oil to brush on your bread.
  1. Mix chicken, onion, celery, mayo, salt & pepper.  It will be best if you let sit overnight to marry the flavors.  
  2. Slice your bread.  
  3. Brush your olive oil on 1 side of your bread slices.
  4. Grill on your panini press.
Serving Suggestions:  Grilled Vegis, Spinach Salad

10-minute Pork Lo Mein Recipe (Wednesday)

10-minute Pork Lo Mein Recipe
From Betty Crocker's kitchen
Total Time: 19 min | 10 min prep


• 1 tablespoon vegetable oil
• 3/4 lb pork tenderloin, cut into 1/8 inch strips
• 2 (3 ounce) packages pork-flavored ramen noodles
• 1 1/2 cups water
• 1 medium red bell pepper, sliced into thin strips
• 1 cup broccoli floret
• 4 medium green onions, cut into 1 inch pieces
• 1 tablespoon fresh parsley, chopped or 2 teaspoons dried parsley
• 1 tablespoon soy sauce

Cook’s Tip: Check your freezer section for frozen vegetables. Modify the vegetables to your liking.

1. Heat skillet or wok over med-high heat; add oil and rotate skillet to coat.
2. Add pork and stir fry 5 min or until no longer pink.
3. Gently break apart noodles; add to skillet along with water, seasoning packet, and remaining ingredients.
    • Cook’s Know How: Add a little bit of seasoning packet at a time. It is way too salty for us.
4. Heat to boiling; boil 3-4 minutes, stirring occasionally until noodles are softened.

Balsamic-Marinated Flank Steak, Roasted Vegis & Brown Rice

Balsamic-Marinated Flank Steak
Recipe Courtesy of Kraft

3/4 cup KRAFT Balsamic Vinaigrette Dressing
1   beef flank steak (1-1/2 lb.)
  1. POUR dressing over steak in large resalable plastic bag. Seal bag; turn to evenly coat steak with the marinade. Refrigerate at least 3 hours, turning occasionally. 
    • Cooking Know-How: For more flavor, marinate the steak overnight.
  2. PREHEAT grill to medium-high heat. Remove steak from marinade; discard bag and marinade.
·         Cooking Know-How: For Best Results Let meat sit out for 20-30 minutes before grilling.
  1. GRILL steak 5 min. on each side or until medium doneness (160°F). Remove from grill; cover with foil. Let stand 5 min. Cut steak diagonally across the grain into thin slices.
Make it Easy: Freeze flank steak in dressing in freezer-weight re-sealable plastic bag. To thaw steak, place bag in refrigerator. The steak will marinate in the dressing as it thaws.
Serving Suggestions:
  • Roasted Vegis Marinated in Balsamic Dressing
  • Brown Rice

Pesto Chicken with Angel Hair Pasta & Your Fave Italian Salad (Monday)

This meal was created after we went to Cunetto's House of Pasta and I had leftover Pesto Pasta.  We love Cunetto's and miss it since we don't live in STL anymore.  This recipe is a requested favorite of several friends & their families.  I hope you enjoy and it becomes a part of your go to menu choices.

  • Grill your Chicken in olive oil.  Spice it with salt & pepper for flavor.  I added some garlic also.
  • Cook your pasta.  Any pasta will taste yummy!  Make sure to throw a generous amount of salt and oil into your cooking water.  The salt helps flavor the pasta as well as helps your water boil faster.
  • Rinse & Drain pasta.
  • Once your pasta is cooked aldente', toss together with a drizzle of olive oil and 3-4 heaping teaspoons of pesto (this depends on the # of people you are feeding).  If you need more pesto, add to your liking.  We LOVE pesto, so the more the better.  We buy our pesto from Costco.  It goes bad fast, pay attention to the date on the bottle.  We freeze small containers of pesto so it doesn't go bad on us - lesson learned quickly.
  • Diagonally slice your chicken and place on top of the tossed pasta.
  • Serve with your favorite vegetable, salad, garlic bread.
  • We also love Cunetto's Tiramisu, we love it so much we wont order it anywhere else since we have been disappointed.  I am still looking for this recipe.

Sunday, May 2, 2010

Mothers Day (Sunday)

Happy Mother's Day to all the moms out there who work tirelessly to keep good & healthy food on the table for your families.  Hopefully you have a wonderful man in your life who is going to pick the meal for today and cook so you don't have too...

Rosemary Pork Tenderloin, Cheesy Penne (Saturday)

Rosemary Pork Tenderloin
Recipe courtesy Claire Robinson, Food Network
Times: (Prep: 15 min, Inactive Prep: 1 hr 10 min, Cook: 30 min, Total: 1 hr 55 min)
Yield: 6 servings


  • 1/3 cup Dijon mustard
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
  • 5 large garlic cloves, 2 cloves minced, 3 cloves smashed
  • 2 pork tenderloins, about 1-pound each
  • 4 slices maple bacon


  • In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
  • Preheat oven to 375 degrees F.
  • Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
  • Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic.

    Cheesy Penne
    Recipe courtesy Claire Robinson, Food Network
    Times: Cook: 12 min

    Yield: 4 servings


  • 4 cups fresh penne pasta
  • 1/2 cup milk
  • 2 teaspoons Dijon mustard
  • 3/4 cup heavy cream
  • 4 ounces aged English white Cheddar, grated
  • Kosher salt
  • Fresh finely ground black peppercorns


  • Bring a large saucepan of salted water to a boil over high heat. 
  • Add pasta, cook until al dente, and drain. Return pasta to the saucepan.
  • Whisk milk with Dijon in small bowl and add to the pot with cooked pasta, along with cream and grated Cheddar. 
  • Stir over medium-low heat until the cheese melts and the mixture is nice and thick. 
  • Season with salt and freshly ground pepper and serve.

Pizza Night (Friday)

Whether it is picking up a pizza, ordering, or making your own (coupons) have a fun night spending time and making memories with your family!

Burger Night (Thursday)

Make your favorite burger.   Mark is going to stuff his with jalapenos...Use any leftover fom Cinco De Mayo. 

  • Don't forget to indent it with your thumb so they don't bubble up. 
  • If you oil your burger instead of the girll, they stick less and the oil wont burn up by the time you get the burger on the grill.  Plus you aren't wasting oil.  

Fajitas, Guacamole, Sweet Corn Cakes, Mexican Brownies, Mix Up Margaritas (Wednesday)

Paula Dean's Gold Winning Fajitas 

Mexican/Southwest Rice (Birds Eye is really good & easy) (coupons)

Sweet Corn Cakes, Servings 12


  • 2 (7 1/2 ounce) packages corn muffin mix (the mix with water variety, I used Martha White)
  • 1/2 cup water
  • 1/2 cup butter, melted
  • 2 (14 3/4 ounce) cans creamed corn


  1. Mix all ingredients together in a bowl.
  2. Pour into a greased 13 x 9 in pan.
  3. Bake at 400 degrees for 20 to 25 minutes or until toothpick comes out clean.
  4. Serve warm with butter on top.

Guacamole with a Twist from Food Network Magazine. Or make your own favorite recipe.  TIP:  To help keep your guacamole from turning brown, leave the avocado pit in the guacamole. 

Mexican Brownies.  We haven't tried these, but it sounds oh so yummy!

Ravioli Lasagna & Roasted Garlic Bread {Tuesday (5/4)}

I received this recipe from my mother-in-law.  This will be our first time making this recipe.  I hear it is oh so yummy delicious.


  • 1 (25 ounce) package frozen cheese ravioli or your favorite filled ravioli
  • 1 (26 1/2 ounce) bottle spaghetti sauce
  • 2 1/2 cups mozzarella cheese, shredded


  1. In 9x13-inch dish spread a little bit of sauce at bottom (to prevent sticking).
  2. Put on ravioli, as many as will fit without being"tight".
  3. Put on more sauce and then cheese.
  4. Repeat until all ravioli is gone.
  5. Bake at 375 for 20-30 minutes. (Usually have three layers of about 15 ravioli in each layer.)

Chicken Skewers with Peanut Sauce (Monday)

Chicken Skewers w/ Peanut Sauce from Sunny Anderson (Food Network)

Grill some of your favorite spring vegetables at the same time.  Marinate them in olive oil or your favorite Italian dressing.  It will be a nice combination and produce is bountiful right now.

Saturday, May 1, 2010

National Lemonade Day - 5/2

Lemonade Day introduces kids to entrepreneurship!  This city-wide event encourages kids to start a lemonade stand and sell their lemonade to the entire community.  Schools, community groups and businesses get involved to make this all happen.  If your city isn't listed, contact the Houston office to find out how you can set one up in your city.

Good luck!