week of Nov 21, 2013

Sun - Minestrone Soup

Mon - 30 Minute Roast Chicken
Tue -  Breakfast casserole with ham
Wed - Chicken Noodle Soup
Thur -  Thanksgiving!

Minestrone Soup
1 (28 oz) can crushed tomatoes with basil and oregano
1 can tomato paste
1 can kidney beans
1 can garbanzo beans (chickpeas)
1 bag (11 oz) frozen Italian veggies (zucchini, carrots, peppers)
1/2 medium onion, chopped
1 cup frozen green beans
Box of chicken or veggie stock
1 cup pasta, cooked and drained
1 tbsp olive oil
3 garlic cloves, pressed
Salt and pepper to taste
Cook onion in oil in a large stock pot until translucent. Add garlic, saute until fragrant. Add stock and tomatoes, heat on high until boiling. Add other ingredients. Heat on medium-high heat until hot. Taste, add salt and pepper to taste. Serve with shredded Parmesan cheese on top.

Breakfast Casserole

1 bag (20-30 OZ) hash brown potatoes

1 cup diced ham

5 eggs

1/2 cup milk

3 oz cream cheese, softened

1 cup shredded cheddar cheese

1 tbsp chopped parsely

1 tsp each salt and pepper

Preheat oven to 350F.  In a bowl, soften the cream cheese in microwave for 10 seconds. Mix cream cheese, eggs, salt, pepper, and milk together. Pour contents of bag into a 9 inch round greased pie pan, pour egg mix on top. Softly shake pan a little to let egg mix settle down and let air out. Sprinkle cheese on top. Bake until center reaches 165F temp, is brown on top, and sets up - about 40-60 minutes. Let sit for 5-10 minutes before slicing.

Swanson Easy Chicken Soup

4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)

Generous dash ground black pepper

1 medium carrot, sliced (about 1/2 cup)

1 stalk celery, sliced (about 1/2 cup)

1/2 cup uncooked extra wide egg noodles

1 cup shredded cooked chicken or turkey

Heat the broth, black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.

Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally.

Tips:

• Flavor Variation: for Asian soup, add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoonssoy sauce. Substitute uncooked curly Asian noodles for the egg noodles.
• Flavor Variation: for Mexican soup, add 1/2 cup Pace® Picante sauce, 1 clove garlic, minced, 1 cup rinsed and drained canned black beans and1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving.
• Flavor Variation: for Italian tortellini soup, add 1 can (14.5 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup fresh spinach leaves. Substitute 1/2 cupfrozen cheese tortellini for the egg noodles. Serve with grated Parmesan cheese.

Thanksgiving 2013

Favorite Thanksgiving Menu:
Roasted Turkey with Stuffing

Sage, Sausage and Apple Dressing 
Cranberry Orange Sauce
Warm Spinach and Squash Salad or Roasted Veggies
Special Green Beans
Mac n' Cheese
Candied Sweet Potatoes
Roasted Garlic Mashed Potatoes
Rolls (see bread recipes)
Buttermilk pie
Pumpkin Pie
Thanksgiving Cookies


DAY BEFORE TO DO:
Rolls (see bread recipes)
Butermilk Pie http://www.foodnetwork.com/recipes/paula-deen/olivias-buttermilk-pie-recipe/index.html  I will be adding a shot of whiskey to this recipe and putting it into a bottom pie shell.

Roast Sweet Potatoes 2 pounds sweet potatoes. peel and cube. Drizzle with olive oil. Bake on a sheet pan at 350F for 20 minutes (they will finish baking tomorrow). Refrigerate for thanksgiving.
Roast Squash for salad remove seeds. cut into quarters. Drizzle with olive oil and bake on a sheet pan at 350F for 1 hour (or until tender) turning squash over once. Refrigerate for thanksgiving salad.
Roast Garlic: one head of garlic, cut off top so cloves are exposed. Put in the middle of a sheet of foil. Drizzle with 2 tbsp olive oil and sprinkle with salt. Wrap foil around garlic so it is enclosed. Bake at 350F for 45 minutes.

Cranberry Orange Sauce

1/2 cup sugar

1/2 cup orange marmalade or jam

1 cup water

1 (12 oz) package Fresh or Frozen Cranberries, rinsed and drained

Directions:

Combine water and sugar, jam  in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.

Mac n' Cheese omit bacon. Assemble, and refrigerate, bake day of









DAY OF
Sage, Sausage, Walnut and Apple Dressing

1 stick butter, unsalted

1 medium onion, finely diced

3 large stocks celery

2 granny smith apples, peeled, cored and chopped

1 pound Italian bulk sausage

2 garlic cloves, pressed

3 tsp poultry seasoning

4 tsp dried sage

2 tsp dried parsley flakes

2 tsp dried thyme

1 cup chopped walnuts

24 oz toasted/dry bread cubes

1 1/2 - 2 cups (1 pint) vegetable stock

Salt and freshly ground black pepper

Directions

Melt the butter in a large skillet and sauté the onions, celery, garlic, apples, and sausage, breaking up the sausage as you cook. When sausage is done add the seasonings and walnuts. Add the bread and moisten with the vegetable stock, add a little at a time stirring continuously, until all bread is moistened. Season stuffing with salt and pepper, to taste.

Place into a buttered casserole dish and bake (at same temp as turkey) for 35-45 minutes, or until top is browned.

Roasted Garlic Mashed Potatoes
4 baking potatoes, peeled and diced
4 roasted garlic cloves, pressed
4 tbsp butter
1/4 cup sour cream
1 tsp salt and pepper
Boil potatoes in a large stock pan until tender, do not over cook. Mash with potato masher or a ricer keep in pan. Add garlic, butter, sour cream and salt and pepper. Mix over low heat until butter is melted and everything is incorporated. Serve in a serving bowl immediately. 

Special green beans: 
1 Ham Steak
2 lb Fresh Green Beans
Salt and Pepper to taste
1/4 sliced almonds, if desired
Boil or steam the green beans with ham steak (cut into small pieces) including any fat or bone that was in it, until the green beans reach desired doneness. Drain and remove fat/bone. Toss with toasted almond slices, salt and pepper.

Candied Sweet Potatoes

sweet potatoes (roasted yesterday)

5 ounces graham crackers

1 tsp pumpkin pie spice

1/2 cup brown sugar

1/2 teaspoon salt

6 tablespoons (3/4 stick) chilled unsalted butter, diced, plus more for greasing the baking dish

1 (10 1/2-ounce) bag mini marshmallows

Directions

Coat the bottom of a 13 by 9 by 2-inch glass baking dish with 2 tablespoons butter. Ground the crackers, spice, butter, brown sugar, and salt in a food processor until the mixture forms lumps slightly larger than peas.

Spread sweet potatoes out in the 13X9 dish. Sprinkle with craker mixture. Then top with marshmallows. Bake until the marshmallows are golden, about 25 minutes. Serve warm.

week of Nov 17, 2013

Sun - Ham Dinner
Mon - Ham and Beans
Tue -  Zataran's Up-town Red Beans and Rice with Sausage
Wed - Scalloped Potatoes with Ham
Thur - Green White and Red Lassagna
Fri - Pampered Chef's Tuscan-Style Talapia 
Sat - Tomato Bisque with Grilled Cheese Curtons 

Ham Dinner 
1 large ham (7+ lbs, this ham will be used in 4 recipes through out this and next week) cook according to directions on packaging - usually 20-30 minutes per pound in a 350F oven. I cover with foil except for the last 30 minutes, which is when I put on the glaze.  For glaze recipes click here. Serve with Sweet Potato Casserole.

HAM AND BEANS

1 ham bone

1 pound navy beans, rinsed, picked over, soaked overnight and drained

2 32 oz boxes of stock (veggie, pork or chicken)

2 carrots, diced fine

1 celery, diced fine

1/2 onion, diced fine

4 cloves garlic, pressed

1 tbsp olive oil

1 bay leaf

salt and pepper to taste

In a large stock pot, on medium heat saute onion, carrot, garlic and celery in oil until fragrant. Add stock, heat to a boil (high heat). Add ham bone and bay leaf. Simmer for at least 3 hours on medium-low heat, stirring and checking liquid leave often. Add pepper and salt to taste when ready to serve.

If desired, you can put all ingredients in a slow-cooker for 8 hours on high instead of on the stove.

Uptown Red Beans and Rice with Turkey Sausage (Zatarain's recipe)

Ingredients 2 tablespoons vegetable oil 1 pound turkey sausage, sliced 1 package (8 ounces) ZATARAIN'S® Red Beans and Rice 3 1/4 cups water Chopped green onions (optional)

Preparation

1. Heat oil in medium saucepan on medium-high heat. Add turkey sausage; brown on both sides. 

2. Stir in Rice Mix and water. Bring to boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until rice is tender, stirring occasionally.

3. Remove from heat. Stir in green onions. Let stand 5 minutes before serving.

Prep Time: 5 minutes

Cook Time: 30 minutes

Serves: Makes 5 (1-cup) servings.

Scalloped Potatoes and Ham

4 medium baker potatoes, thoroughly washed

1 cup cooked, diced ham

3 cups sharp/medium cheddar cheese

3 tbsp butter (not margarine)

3 tbsp AP flour

1 1/2 cups 2% milk

1 tsp each salt and pepper

1/2 tsp garlic powder

1 tbsp dried parsley flakes

1 tsp Dijon Mustard (optional, but don't substitute yellow mustard)

Slice potatoes thinly, with skin, (I prefer using a Mandolin for this).  Place in "Microcooker" or other microwave steamer (you can also use a microwave-safe bowl partially covered with plastic wrap) with 2 tbsp water. Cook in microwave on high for 7 minutes, or until ALMOST done. You may have to do this in 2 batches.

To make sauce, melt butter in large nonstick skillet over medium-high heat. Stir in flour with a whisk (that is safe for non-stick, such as silicone coated). Reduce to low heat and let cook for about 2 minutes or until there is a nutty aroma. Increase temp back to medium-high, and stir in milk. Add 2 cups cheese, 1/2 cup at a time, letting each batch melt before adding more. After all cheese is incorporated, add in seasonings and parsley. Taste sauce, add salt and/or pepper if necessary. Take off heat. THIS WILL HARDED/THICKEN UP QUICKLY! MAKE WHEN READY TO ASSEMBLE CASSAROLE!

To assemble, in a greased 9 in square baking s=dish or 2 qt casserole dish, layer potatoes, ham then cheese sauce, and continue until you run out of potatoes, about 4 layers. On the top layer, spread any remaining sauce and top with the other 1 cup of cheese. If baking immediately, bake at 375F for 30 minutes, or until cheese on top is browned and potatoes are completely cooked. You can also let this cool and refrigerate for up to 3 days or freeze for up to 3 months to cook later. Make sure to allow the casserole to completely defrost before baking, and allow to warm up with the oven (do not pre-heat).

Week of November 10, 2013

Sun - Three Bean Chili
Mon - Tatar-Tot Casserole
Tue - Beef and Barley Slow-cooker soup 
Wed - Chili-Mac

Beef and Barley Soup

Thur - Sweet and Sour Meatballs
Fri - Easy Fettuccine "Carbonara"

Three Bean Chili

1 lb ground beef

1 can 16 oz refried or pinto beans
1 can 15.5 oz Black Beans

1 15.5 oz can Kidney beans

1 14 oz cans diced tomatoes with jiuce (use ones with chilis, for hotter chili)

1 tbsp tomato paste

1/2 onion, diced

2 small cloves garlic

1 green and/or red bell pepper

Salt and pepper to taste

1 tbsp cummin

1/2 tsp chili powder

2 tsp onion powder

1 tbsp oil

In a large skillet, brown beef, drain. Remove. Sauté onions and bell peppers in oil on medium until onions are translucent. Add garlic, cook until fragrant. Add beef, beans, tomatoes with the juice, paste, and seasoning to the skillet. Bring to a boil. Serve with shredded cheddar cheese and/or fresh chopped onions on top, if desired.

tator tot casserole

1 can of condensed cream of mushroom soup

1 (28-32 oz) bag of tatar-tots

1 lb ground beef

2 cups shredded cheddar cheese

Seasoning salt (such as Johnny's) and groung black pepper

1.) Sprinkle tots with seasoning salt (about 1 tsp) Crisp tots in oven on a cookie sheet at 425F for 10 minutes. Season ground beef with salt and pepper. Brown, crumble, and drain ground beef.

2.) Layer 1/2 the tots, 1/2 the soup, 1/2 beef and then 1/2 the cheese in a greased 2 quart casserole dish. Sprinkle with salt and pepper. Repeat. Bake at 375F until warm in center, about 30 minutes. 

Beef and Barley Slow-cooker soup
http://www.bettycrocker.com/recipes/slow-cooker-beefy-vegetable-barley-soup/2763fa14-7435-4220-b95e-1ba8d7854237

Chili Mac

2 cups uncooked elbow macaroni
1/2 cup shredded Cheddar cheese
1 ½ to 2 cups pre-made/leftover chili

Directions
Prepare the macaroni according to the package instructions. Drain and set aside. Combine cooked chili, cheese, and macaroni in the pot. Mix thoroughly.

Optional: extra chili powder, salsa or Cheyenne pepper add in for extra spice when mixing ingredients together.

Sweat and Sour Meatballs

Basic meatball recipe (see July 24, 2011)

Sauce:
2 cups orange juice (or pineapple and/or orange juice)

1/2 cup orange juice1 bell pepper, chopped
1/2 tbsp corn starch
1 tsp red wine or rice vinegar
1 tbsp lemon juice
1 tbsp brown sugar
1 tbsp fresh ground ginger

2 cloves garlic, pressed
Mix sauce ingredients in non-stick skillet. Simmer on medium-high heat until it thickens. Mix in the warmed meatballs.
Meanwhile, make 4-6 serving of white rice according to package. Serve meatballs and sauce over rice.

Easy Fettuccine "Carbonara"
12-16 oz Fettuccine noodles
1 jar Alfredo Sauce
1/2 lb bacon
2 green onions
shredded Parmesan Chesse
Cook pasta according to package. Slice bacon to make small strips (almost cubes). Cook in a large skillet on meduim heat until crisp. Scrap skillet. Drain grease except keep 1 tbsp in skillet. Mix Alfredo sauce, bacon drippings, bacon and noodles in skillet and heat to warm. Careful, afredo sauce burns easily. Top with chopped green onions and parmesan cheese, if desired.

week of Oct 20, 2013

Mon - Pizza
Tue - Quesadilla Burgers 
Wed - Parmesan Fish Sticks
Thur - Big Breakfast Omlet
Fri - Beef-a-roni
Sat - Pot Roast

Quesadilla Burger
1 lb ground beef
taco seasoning
4-6 slices of cheese
salsa or pico de gio
sour cream (optional)
Lightly mix 1lb ground beef chuck with 2 tbsp taco seasoning. Form into 4-6  balls, then into a 3/4-inch-thick patty; make an indentation in the center. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side; remove when cooked and place on plate. wrap top with  2 slices cheese (colby jack works well)
On each flour tortilla, layer burger, cheese and a spoonful. Fold in sides of tortilla and roll like a burrito, securing with toothpicks. Brush grill again with oil. Place each tortilla wrapped burger on grill and grill until tortilla is golden brown and crispy.

Parmesan Fish Sticks http://www.foodnetwork.com/recipes/everyday-italian/parmesan-fish-sticks-recipe/index.html

big breakfast omlet http://new.pamperedchef.com/recipe/9710

Beefaroni

1 lb ditalini or  macaroni

1 lb ground beef, sprinkled with seasoning salt

15 oz tomato sauce

1 tsp onion powder

1 tsp garlic salt

1 tsp brown sugar

salt and pepper to taste

Sprinkle ground beef with seasoning salt. Brown over medium heat. Drain. If pan is very greasy, use paper towel to clean out (about 1 tbsp of grease is okay). Return meat to pan.  Meanwhile, cook pasta according to package. Drain, keep warm. Mix tomato sauce, sugar and seasonings together. Stir sauce with meat in pan over medium heat. Stir in pasta. Mix until all pasta is covered and sauce is warm. Taste, add salt and pepper as needed.

Pot Roast
Ingredients
3 lb chuck roast
salt and pepper
1 large yellow onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped
8 cloves garlic, pressed
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon rosemary
5 cups stock
2 tablespoons tomato paste
1 1/2 tablespoons butter
1 1/2 tablespoons all-purpose flour
Directions
Add all (except potatoes) to roasting pan or oven safe pot. Add stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil for 3 hours at 350. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more hot stock if need. Cover with foil. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.

Week of Oct 13, 2013

Sun - Mini Corn Dogs
Mon - Ministroni Soup
Tue - Chicken Quesidillas
Wed - Spaghetti and Meatballs
Thur - Chili and Corn Bread
Fri- Italian Subs
 http://www.foodnetwork.com/recipes/food-network-kitchens/italian-subs-recipe/index.html
Sat- Ham Pie

Mini Corn Dogs http://www.foodnetwork.com/recipes/paula-deen/homemade-mini-corn-dogs-recipe/index.html

Minestrone Soup
1 (28 oz) can crushed tomatoes with basil and oregano
1 can tomato paste
1 can kidney beans
1 can garbanzo beans (chickpeas)
1 bag (11 oz) frozen Italian veggies (zucchini, carrots, peppers)
1/2 medium onion, chopped
1 cup frozen green beans
Box of chicken or veggie stock
1 cup pasta, cooked and drained
1 tbsp olive oil
3 garlic cloves, pressed
Salt and pepper to taste
Cook onion in oil in a large stock pot until translucent. Add garlic, saute until fragrant. Add stock and tomatoes, heat on high until boiling. Add other ingredients. Heat on medium-high heat until hot. Taste, add salt and pepper to taste. Serve with shredded Parmesan cheese on top.


Chicken Quesidillas
6 Mission® Medium/Soft Taco Flour Tortillas
1 lb. Chicken Breast diced
1 cup Mozzarella cheese, shredded
1 cup Cheddar Cheese shredded
1 teaspoon Seasoned Salt
1/2 teaspoon Seasoned Pepper
1/2 cup onions, diced
1 cup Corn Salsa, prepared
Cooking spray

Instructions
In a skillet, cook the meat, adding seasoned salt and pepper, until completely cooked. Place in bowl and set aside. Pour the two cheeses, corn salsa, and onions into the bowl with the meat and thoroughly mix. Place an equal amount of the filling mixture on each tortilla. Fold each tortilla over to create a "half moon" and press down lightly.
 Coat the skillet or griddle with cooking spray and warm to a medium heat. Lightly brown each quesadilla for two to three minutes on each side until the cheese melts. Remove quesadillas from the pan and cut each into 3 wedges. Serve with the sour cream.

Ham Pie

Crust use Pillsbury ready made crust according to package direction

2 cups flour

1 tsp salt

8 tbsp butter

8 tbsp Crisco shortening

1 tsp white vinegar

2 tbsp - 1/4 cup water

To make crust: using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.

Filling

2 cup diced ham

1 can condensed cream mushroom soup

2 cups shredded cheddar cheese

4 pats of butter

1 can whole corn

To assemble pie: Put 1 circle of crust in the bottom of the pan. Add 1/2 the ham to the bottom, then 1/2 the cheese and 1/2 of the corn. Spread 1/2 the soup on top. Repeat 1 more time. Put the butter on, then the top crust on. Make sure to slit a few hole on top for venting. Brush with egg wash. Bake at 350 for 1 hour or until crust is golden brown.

Week of Oct 6, 2013

Sun - Mushroom Baked Pork Chops
Mon - Loaded Baked Potato Soup
Tue - Chimichangas
Wed - Grands Mini Pizzas
Thur - Chickken Teriyaki and Ginger Rice
Fri - Mac n' Cheese
Sat - Panko Chicken Nuggets

Mushroom Pork Chops
2 lb (4-6 peices) bone in, thin cut pork chops
1 can condensed mushroom soup
2 tbsp Worcestershire Sauce
1 tsp each salt and pepper
water as needed
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup with 1 1/2 cans full of water until combined. Add Worcestershire sauce and salt and pepper, mix. Place chops in soup mix, making sure not to overlap. Spoon sauce over top to coat. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just below covering chops. Add more HOT water as needed. 
When chops are done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Replace chops in sauce. Serve immediately. Serve with mashed potatoes and a veggie. (We like seasoned green beans with this).
Cream of Mushroom Gravy homemade: 
2 cups sliced mushrooms
4 tbsp butter
2 tbsp AP flour
1 cup beef broth
1 1/2 cup milk
1 tbsp Worcestershire sauce
1 tsp browning sauce
4 roasted garlic cloves, smashed
1 shallot, finely diced
salt and pepper
Saute mushrooms and shallots in butter, stirring frequently, until tender. Sprinkle on flour, stir until flour is incorporated. Stir in broth, milk, sauces, and garlic. Simmer on medium until thickened, about 10-15 minutes. Taste, add salt and pepper as necessary.

Chimichangas

3 cups cooked shredded beef roast or 1 lb cooked ground beef

1 can black beans, drained and rinsed

1 to 2 cups Grated Monterey Jack, asadero, or Cheddar cheese, or a combination

1 (4 oz) diced green chiles

4 thin 10- to 12-inch flour tortillas, warmed in microwave for 30-60 seconds

Vegetable oil for deep-frying

Optional toppings: shredded cheese, sour cream, chopped tomato, sliced scallions, salsa or  pico de gallo

Mix meat, beans, chiles (juice and all) and shredded cheese. Spoon shredded meat mixture evenly over the tortillas. Roll up each tortilla, tucking in the ends to make a secure fat tube, like a burrito. Secure the ends with toothpicks. Shortly before you plan to eat the chimichangas, warm at least 4 inches of oil in a Dutch oven or other large heavy pan to 375 degrees F. Fry the chimichangas one or two at a time until golden brown, about 3 minutes. Turn over once to fry them evenly. Drain them and arrange on serving plates. Top with cheese, sour cream, tomato, scallions and salsa if desired. Serve immediately.

If you prefer, you can also bake them in a 375F oven on a greased cookie sheet until golden brown

Grands Mini Pizza's http://www.pillsbury.com/recipes/grands-mini-pizzas/b1b517eb-1178-4662-80e4-b157c97c4752

 Panko Chicken Nuggets http://www.foodnetwork.com/recipes/food-network-kitchens/panko-chicken-nuggets-recipe/index.html