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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 Mark will be smoking us something, possibly a turkey breast or boston butt...whatever he likes!

Pizza Night

Home made

It is always yummy and a fun treat!


Enchillada Casserole
Note:  I'll probably use ground turkey...trying to clean out the fridge/freezer, less to move. 

BBQ Bacon Cheese Turkey Burgers

Italian Night

Spaghetti with Meat Sauce
Roasted Garlic Bread

Better Than Best Fried Chicken

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

Lasagna rolls (Giada)

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

Foil-Pack Taco Chicken

Servings: 4
Preparation Time: 10 minutes, Start to finish: 50 minutes
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  • 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
  • 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
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  • 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.
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  • 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)
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  • 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
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  • 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
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  • 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
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  • 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.