Week of May 1, 2011

Sun - Beef and Rice
Mon - Fried Rice and dumplings (use leftover rice)
Tue - Oven Fried Chicken and Parmesan potatoes
Wed - Lasagna with French Bread
Thur - Baked french toast w/ omelette's (use leftover bread)
Fri - BBQ pork sandwiches w/ sweet potato fries (frozen bag of fries)


To see recipes for all above, click "read more"

My Favorite Easter Menu

Breakfast - Cheese Danish

Brunch/Lunch - Quiche Lorraine

Dinner - Ham, Garlic Mashed Potatoes, "Special" Green Beans, rolls
To see recieps, click "read more"

Week of April 24, 2011

Sun - EASTER (bone in ham)

Mon - Pork Roast w/ roasted veggie

Tue - Ham pie (leftover ham from Sun)

Wed - Creamy Sun Dried Tomato Pesto Chicken

Thurs - Ham and beans (use ham bone from Sun) with popovers (rolls)

Fri - Oven Beef Stew

Pork Roast

 1 3 lb pork roast

1 cup veggie broth

4 medium red potatoes, quartered

8 oz of baby carrots

1/2 medium onion

2 parsnips, celery root, or turnips (or 1 of each) quartered

1 zucchini, cut into 2 inch circles

1 bay leaf

1 tsp each thyme, rosemary, and parsley

                                                                                                    

Sprinkle roast with salt and pepper. Cook roast in 350 roasting pan, covered, for 1/2 hour. Take out roast.  Add veggies, broth and herbs in pan. Put roast back in, cover and cook for another hour or until veggies are tender roast reaches 165 in thickest part.  Let rest, covered in foil, for 5-10 minutes before slicing.

Ham Pie

Crust

2 cups flour

1 tsp salt

8 tbsp butter

8 tbsp Crisco shortening

1 tsp white vinegar

2 tbsp - 1/4 cup water

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 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.

To make 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. Let rest for 15 minutes before slicing.

Creamy Sun Dried Tomato Pesto Chicken 2 tablespoons butter 4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup 1/2 cup Sun Dried Tomato pesto sauce 1/2 cup milk 3 cups bow tie pasta, cooked and drained 1. Heat the butter in a 10-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring often. 2. Stir the soup, pesto sauce and milk in the skillet and heat to a boil.  Reduce the heat to low.  Cook for 5 minutes or until the chicken is cooked through.  Stir in the pasta and cook until the mixture is hot and bubbling. Makes: 4 servings (about 1 1/4 cups each).

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)

1 carrot, 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 when ready to serve.

Popovers

Ingredients

3 tablespoons melted butter, divided

2 eggs

1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)

1 cup all-purpose flour

1 teaspoon salt

Directions

Preheat the oven to 400 degrees F. Warm empty muffin tin for 20 minutes.

Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.

Oven Baked Beef Stew

2 lbs beef stew meat

2 cups red wine

water

2 tbsp Worcestershire sauce

2 bay leaves

8 oz bag of baby carrots

1 cup of pearl onions

3 celery, chopped

4 medium potatoes, cubed

2 tbsp flour

2 tbsp butter

Brown stew meat in a saute pan on high heat, just until brown, 2-3 minutes. Add ingredients, except potatoes, into a 9x13 pan. Add water until the liquid is barely covering the meat and veggies. Cover with foil. Bake at 350 for 2 hours. Add potatoes, and more water if needed, and cook another 45 minutes, or until potatoes are done. If the sauce is not thick enough, mix the flour and butter together and mix into the sauce.

Week of April 17, 2011.

Sun - BBQ Jerk Chicken
Mon - Black Beans and Rice (use leftover chicken)
Tue - Flank Steak and baked Potatoes
Wed - Steak Fajitas (use leftover steak slices)
Thur - Warm Lemon Pepper Chicken "salad" (PC recipe)
Fri - Bacon Linguine Tomato Toss (PC recipe)


Jerk Chicken
1 whole chicken quartered
2 tbsp Jerk Rub
2 tbsp oil
Rub chicken with oil and then rub. Grill covered chicken 5 minutes on each side or until thermometer in thickest part reaches 180. Serve with your favorite BBQ sides - like potato salad.


Black Beans and Rice
1 can whole corn, drained
1 can black beans
1 1/2 cup minute rice, prepare according to box
left over chicken, shredded.
1 cup of Pace Chunky Salsa
Mix ingredients together. Heat over medium heat until hot.


Flank Steak
1 flank steak - about 2 lb
Salt and Pepper
Sprinkle steak with salt and pepper. Cook in a grill pan, covered, for 5 minutes on each side or until a thermometer reaches 155 for medium. Remove and let rest on cutting board or platter for 5 minutes. Slice thin to serve. Serve with baked potato and a veggie or salad.


Beef Fajitas
thin sliced, leftover flank steak
1 green bell pepper, sliced
1 yellow or orange bell pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
Salt and pepper
1 tsp garlic powder
1 tsp chili powder
1 tbsp oil


In a large saute pan, saute veggies in oil until tender. Add steak and seasonings and cook until heated. Serve with flour tortillas, refried beans and mexican rice (box or bag, contact me for homemade recipes).

Warm Lemon Pepper Chicken Salad

Ingredients:
8   oz (250 g) sugar snap peas 1 1/2   lbs (750 g) “B” size red potatoes 2   tsp (10 mL) salt 4   boneless, skinless chicken breasts (4 oz/125 g each) 2   tbsp (30 mL) Lemon Pepper Rub, divided 1   lemon		1   garlic clove, pressed 1/4   cup (50 mL) olive oil 1   medium red bell pepper 1/2   small red onion 1   jar (6 oz/170 mL) marinated artichoke heart quarters, drained 1/2   cup (125 mL) chopped fresh parsley (optional)

Directions:
1.	Place peas and 1/4 cup (50 mL) water into Large Micro-Cooker®. Microwave, covered, on HIGH 2-3 minutes or until crisp-tender. Drain using small Stainless Mesh Colander; rinse under cold water and set aside. Slice potatoes using Ultimate Mandoline fitted with v-shaped blade. Place potatoes, salt and enough water to cover into Micro-Cooker®. Microwave, covered, on HIGH 13-16 minutes or until tender, stirring twice; drain and set aside.
2.	Meanwhile, heat Grill Pan over medium heat 5 minutes. Rub chicken with 1 tbsp (15 mL) of the rub. Spray pan with olive oil using Kitchen Spritzer. Cook chicken 7–9 minutes or until Digital Pocket Thermometer registers 165°F (74°C) and juices run clear, turning once. Remove from pan; set aside and keep warm.
3.	For dressing, juice lemon to measure 2 tbsp (30 mL). Combine juice, remaining rub and garlic pressed with Garlic Press in Small Batter Bowl. Slowly add oil, whisking constantly; set aside.
4.	Thinly slice chicken, bell pepper and onion using Santoku Knife. Combine peas, chicken, bell pepper, onion, artichokes and parsley, if desired, in Stainless (6-qt./6-L) Mixing Bowl; mix well. Add potatoes and dressing; toss gently. Serve warm.
Yield: 6 servings The Pampered Chef ® Bacon, Linguini & Tomato Toss Recipe  12 slices bacon, divided   4 cups (1 L) chicken broth   2 cans (14.5 oz each)  Italian-style diced tomatoes (3½ cups/875 mL)   1 medium onion    4 garlic cloves, pressed   1/2 tsp (2 mL) crushed red pepper flakes (optional)   12 oz (350 g) uncooked linguini pasta   1/4 tsp (1 mL) salt   1 cup (250 mL) loosely packed fresh parsley, divided   4 oz (125 g) cream cheese   1 oz (30 g) Parmesan cheese, grated  Halved grape tomatoes (optional)  Slice bacon crosswise into 1/4-in. (6-mm) strips using Santoku Knife. Place into (12-in./30-cm) Skillet; cook over medium-high heat 8-9 minutes or until crisp. Remove bacon from Skillet; drain on paper towels. Drain Skillet, leaving 1 tbsp (15 mL) drippings in Skillet. Meanwhile, place broth and diced tomatoes in Large Micro-Cooker®. Microwave, covered, on HIGH 6-8 minutes or until hot; carefully remove from microwave. On clean Cutting Board, finely chop onion usingFood Chopper. Return Skillet to heat; add garlic pressed with Garlic Press and pepper flakes, if desired. Cook 10-20 seconds or until fragrant. Add onion; cook 2-3 minutes or until onion is tender. Carefully add broth mixture, pasta, half of the bacon and salt. Simmer, covered, 9-10 minutes or until pasta is almost cooked but still firm, stirring occasionally. Finely chop parsley using Chef's Knife; reserve 1 tbsp (15 mL) for garnish. Cut cream cheese into cubes. Grate Parmesan cheese using Rotary Grater. Cut grape tomatoes in half, if using. Remove Skillet from heat. Stir in remaining parsley, cream cheese and grape tomatoes, if desired. Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, Parmesan cheese and reserved parsley.

Week of April 11, 2011

Sun - Beef Tacos (we get ours from Karne Max deli, "beef taco meat" it's seasoned, yummy, & cheaper then lean hamburger!)

Mon - Chili Bake (use left over taco meat) - 

Tue - Meat loaf with mashed potatoes 

Wed - Stir Fry with "baked pot stickers" (use left over meatloaf for pot sticker filling instead of chicken in attached recipe)

Thur - Perogies (use left over m. potatoes) 

Fri - Pork Loin Roast (Deep Covered Baker recipe omit BBQ rub and use lemon pepper rub)

Sat - Fettuccine Alfredo (use left over pork loin, packaged noodles and sauce) and salad

Beef Tacos

2 lb of seasoned beef

corn tortillas

(optional garnishes)

juice of lime quarters

cheese/sour cream

cole slaw (cabage mix from the store, 1 tbs of sour cream or mayo, 2 tsp lime juice)

 

To cook meat: mix chili's, onion, water in 9x13 pan. Add pork. Cover with foil and bake 350 for 2 hours or until meat is falling apart tender. When done take out meat and chop or shred. Put sauce in a blender or food processor until blended. Mix with meat. Serve with tortillas, garnishes, canned refried beans and boxed Mexican rice.

For meat loaf you can use the Deep Covered Baker recipe but switch the rub to pepper and garlic rub or just salt and pepper if you don't have the rub. Omit cheese, and use a green bell pepper instead of a spicy pepper. Let me know if you'd like my oven recipe.

Make extra mashed potatoes for Thurs.

For Stir Fry

1 lb of your favorite stir fry meat sliced thin (chicken, pork, whole shrimp, beef, etc) 

2 tbs of Asian seasoning OR 1 tsp ground ginger, 1/2 tsp paprika, 1/2 tsp red pepper flakes, 1 tsp garlic powder

2 tbs soy sauce

2 tbs oil for cooking meat (I like sesame)

1 bag of stir fry veggies

Cook meat in oil until done. Add other ingredients and heat until warm. Serve with rice or noodles.

Perogies 

use gnocchi (below) recipe for dough, except roll out very thin. Cut dough into squares

For filling, mix some of the mashed potatoes with shredded cheese, garlic salt and butter (to taste).

Put a small scoop in middle of the square. Brush egg wash on two sides of the square, leaving two sides dry. Fold the square over into a triangle, pinch to seal.

Boil until they float. After boiling, dry on a towel. heat them with 1 tbs of butter and 1 tsp of sage in a sauce pan on med-high heat until lightly browned. 

Gnocchi

Dough:

1 cup mashed potatoes (no lumps)

2 cup flour

1 tsp salt

1 tbsp olive oil

2 eggs

water if needed.

Beat eggs and oil until incorporated. Mix potatoes, flour, egg mixture, and salt together to form dough, if it is too dry add a tbsp water at a time. Form a ball and wrap in plastic. Let it rest on the counter for at least 20 minutes, can refrigerate for up to 2 days.

Knead dough by hand for 5 minutes. Roll out 1/2 inch thick. Cut with a pizza cutter into to 1 inch squares.

Boil on med-high for 4-7 minutes or until they float.

Contact me for the deep covered baker recipes.