Week of July 31, 2011

Sun - Southwest Turkey Burgers (Foodnetwork)
Mon - Nachos
Tue - Ham Dinner
Wed - Adobo Pork (slow-cooker)
Thur - Ham Pie
Fri - Chicken Piccata Pasta (Pampered Chef Season's Best Fall/Winter 2010)
Sat - Coconut Chicken Strips and Rice Pilaf


Southwest Turkey Burgers http://www.foodnetwork.com/recipes/rachael-ray/southwest-turkey-burgers-recipe/index.html


Nachos
8 oz corn tortilla chips
1 16 oz can black beans
1 7 oz can mexican-style corn
2-3 cups shredded mexican blend cheese
1 cup chunky salsa

• 1 cup sour cream
• 1 cup green onion, chopped
• 1 tomato, diced

Preheat oven to 375F. Layer chips, beans, corn, salsa and cheese on a baking sheet. Bake 5-10 minutes until warm and the cheese is melted. Top with green onion, tomato, and dollops of sour cream.


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. Contact me for my glaze recipe.
Serve with mashed potatoes, green beans (or other veggie), and rolls.


Slow Cooker Adobo Pork

·                                 1/2 cup white vinegar

·                                 1 tsp. black peppercorns

·                                 3 bay leaves

·                                 3 pounds trimmed pork shoulder

·                                 1 teaspoon kosher salt

·                                 3 cups chicken broth

·                                 1 cup dark soy sauce

·                                 1/4 cup packed dark brown sugar

·                                 2 tablespoons toasted sesame oil

·                                 4 scallions, cut into 2-inch pieces

·                                 1 garlic head, halved

·                                 1 (2-inch) knob unpeeled fresh ginger, thinly sliced

 

Directions

Add the chicken broth, soy sauce, brown sugar, sesame oil, to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).

Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Pour liquid over meat.

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 waterFilling

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.

The Pampered Chef ® Chicken Piccata Pasta Recipe

1 1/4 lbs (625 g) boneless, skinless chicken breast   2 tbsp (30 mL) olive oil, divided   1 1/2 tbsp (22 mL) Lemon Pepper Rub   3 cans (14 oz each) 33% reduced-sodium chicken broth (about 6 cups/1.5 L)    1/2 medium onion   12 oz (350 g) uncooked angel hair pasta   1 lemon   2 oz (60 g) cream cheese, softened   1 can (14 oz or 398 mL) quartered artichoke hearts in water, drained   1/4 cup (50 mL) capers, drained and rinsed  Chopped fresh parsley and grated fresh Parmesan cheese (optional)

Cut chicken into 1-in. (2.5-cm) pieces on Cutting Board. Combine chicken, 1 tbsp (15 mL) of the oil and rub in Stainless (4-qt./4-L) Mixing Bowl; toss to coat. Heat remaining oil in (12-in./30-cm) Skillet over medium-high heat 1–3 minutes or until shimmering. Add chicken to Skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from Skillet; set aside. Meanwhile, pour broth into Large Micro-Cooker®; microwave, covered, on HIGH 8–10 minutes or until broth comes to a boil. On clean cutting board, chop onion using Food Chopper. Add onion to Skillet; cook 10–20 seconds or until onion is fragrant. Carefully add broth and pasta to Skillet; cook, uncovered, 7–8 minutes or until pasta is tender, stirring occasionally. Zest lemon with Microplane® Adjustable Grater to measure 1 tbsp (15 mL). Juice lemon with Juicer to measure 2 tbsp (30 mL). Add zest, juice and cream cheese to Skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to Skillet. Cook, covered, 1–2 minutes or until heated through. Remove Skillet from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired

Yield: 6 servings

Nutrients per serving: Calories 440, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 65 mg, Carbohydrate 53 g, Protein 35 g, Sodium 1410 mg, Fiber 6 g

Cook's Tip: To substitute Lemon Pepper Rub, in Step 1, toss chicken with 1 tsp (5 mL) each salt and coarsely ground black pepper. In Step 2, add 2 pressed garlic cloves to onion; cook as directed. In Step 3, increase lemon juice to 3 tbsp (45 mL).