Week of May 28th, 2012

Mon - Roast Chicken Dinner (see Week of May 22, 2011)

Tue - Chicken Pot Pie

Wed - Chicken Parmesan http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-parmesan-recipe/index.html

Thur - McCormick Quesadilla Casserole

 Fri - Bacon Linguine Toss (Pampered Chef)

Chicken Pot Pie

1 cup cooked, diced chicken or turkey

1 can cream of chicken soup

1 small bag of frozen mixed veggies or peas and carrots

1 cup cooked, diced potatoes

1 tsp each salt and pepper

2 pie crust rounds (recipe below, or use ready made Pillsbury Pie Crust)

Egg wash: 1 egg and 1 tbsp water beaten together

Preheat oven to 350F. Place 1 pie crust in a 9 inch pan. In a large bowl combine chicken, soup, veggies, potatoes and salt and pepper. When well mixed, spoon into crust. Top with other pie crust round. Cut slits in top crust for venting. Brush top crust with egg wash. Cook for 30 minutes or until crust is golden brown.

Quesadilla Casserole

This is a package you buy at the store in the spice isle that has spices and a recipe on back. Here is the recipe:

1 package McCormick® Recipe Inspirations Quesadilla Casserole OR

(SPICES: 2 tsp Chili Powder,1 tsp Ground Cumin, 1 tsp Minced Garlic, 1/2                   tsp Oregano, 1/2 tsp Crushed Red Pepper Flakes (optional) )
1 pound ground beef
1/2 cup chopped onion
2 cans (8 ounces each) tomato sauce
1 can (15 ounces) black beans, drained and rinsed
1 can (8 3/4 ounces) whole kernel corn, undrained
1 can (4 1/2 ounces) chopped green chiles, undrained
6 flour tortillas (8-inch)
2 cups shredded Cheddar cheese

1. Preheat oven to 350°F. Brown beef and onion in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn and green chiles; mix well. Stir in all of the Spices except Red Pepper. Bring to boil. Reduce heat to low; simmer 5 minutes. Add Red Pepper to taste, if desired.

2. Spread 1/2 cup of the beef mixture on bottom of 13x9x2-inch baking dish sprayed with no stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture and cheese.

3. Bake 15 minutes or until heated through. Let stand 5 minutes before serving.

per serving

Calories: 391

Fat: 19 g

Carbohydrates: 31 g

Cholesterol: 63 mg

Sodium: 950 mg

Fiber: 4 g

Protein: 24 g

Bacon Linguine Toss (Pampered Chef recipe)

Ingredients

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

½ tsp (2 mL) crushed red pepper 

flakes (optional)

12  oz (350 g) uncooked linguine pasta 

¼  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 ¼-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 

using Food 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 May 20, 2012

Sun - BBQ Pork Sandwiches with Sweet Potato Fries
Mon - Lasagna
Tue - Ham Pie
Wed - Chicken Strips with homemade fries
Thur - 3 Cheese Mac n' Cheese
Fri - Beef Enchiladas, Chicken Enchiladas
Sat - BBQ Burgers

BBQ Pork Sandwiches with Sweet Potato Fries
Slow cooked, dry rubbed Pork on a low charcoal grill all day. Then pulled, sauced and put on buns with crunchy cabbage slaw with bell pepper slivers, shredded carrot, cilantro, and onion, dressed only with the juice from 1 lime. Sweet potato fries frozen bag deep fry according to package directions. 

Recipe for Alton's pulled pork. We don't have a smoker, though, so its going on the charcoal grill. http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe/index.html 

Lasagna

1 1/2 - 2 boxes (about 16 pieces) of packaged or fresh lasagna noodles, cooked el dente

16 oz ricotta cheese

1 egg, beaten

1 cup of three Italian cheese blend (Romano, parmesan, mozzarella)

2 tsp each salt and pepper

4 cups shredded cheese (mozzarella or cheddar/mozzarella mix, or Italian mix)

2 jars/cans of favorite marinara/spaghetti sauce

1 lb italian sausage, browned and crumbled

Mix ricotta, egg, salt, pepper, and 1 cup of italian blend cheese in a mixing bowl. In a 9x13 pan, spread a lite layer of sauce on the bottom of the pan. Next, put a layer of noodles - about 4 noodles slightly overlapping. Scoop small spoonfuls of ricotta mixture on noodles (no need to spread, it will melt). Top with sauce, sausage, and cheese. Repeat two more times. Last, add another layer of noodles, sauce and shredded cheese.

Bake at 350, covered with foil, in the oven until warm - about 40 minutes. If desired, take foil off for the last 10 minutes to brown cheese.

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.

Chicken Strips and fries: 

Twice Baked Home Style Fries: http://www.foodnetwork.com/recipes/guy-fieri/double-fried-french-fries-recipe/index.html

Chicken Strip

1-2 lb skinless, boneless chicken breast cut into strips

soak the chicken in 2 cup milk mixed with 2 tsb vinegar (or 2 cups butter milk) 4 hours to overnight

Breading

1 tsp Seasoning Salt (such as Johnny's)

1 tsp Paprika

1/2 tsp sugar

1 1/2 cup AP Flour

Deep Fat Fryer or large, sturdy skillet 3/4 full of veggie oil

Heat oil to 365F. Have a draining/cooling rack ready (or a sheet pan with paper towels)

Dump breading ingredients into large freezer size ziploc bag. Wipe of some of the excess milk, put in chicken strips a few at a time in the bag. Shake to coat. Fry until no longer pink in middle - about 6-10 minutes or until the reach an internal temp of 170F. Let drain for a minute of two before eating

Three Cheese Mac'n Cheese

Ingredients

1/2 lb elbow macaroni

3 tbsp butter

3 tbsp flour

3 cups milk

6 oz sharp cheddar, shredded + 2 oz for topping

6 oz smoked mozzarella cheese, shredded

4 oz Gouda Cheese

2 oz cream cheese

1 lb bacon, cooked crispy, diced

salt

Fresh ground black pepper

Topping (optional):

3 tbsp butter

1 cup bread crumbs

Directions

Preheat oven to 350 degrees F.

Boil the pasta to al dente. The water, like all pasta water, should be salted before hand until it tastes like salt water.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and keep it moving for about two - five minutes until it smells nutty, do not burn. Make sure it's free of lumps. Stir in the milk, simmer, stirring constantly, until it starts to bubble. Turn down heat to medium. Stir in the cheese a little at a time, wait until the previous cheese is melted to add the next handful of cheese. Season with salt and pepper to taste. Fold the macaroni and crispy bacon (reserving handful for topping)  into the mix and pour into a 2-quart casserole dish. Top with remaining cheese and bacon.

OPTIONAL: Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes or until hot and bubbly. Remove from oven and rest for five minutes before serving.

Mixican Dinner for Company:

Chicken Enchiladas

2 cups fully cooked diced or shredded chicken, salted

12-16 corn tortillas (taco size)

1 can cream of chicken soup

1 large can (around 7 oz) of diced green chilies 

1 tsp cumin

1/4 tsb chyenne chilli powder or Chipotle Chili Rub

1 cup of sour cream

Shredded cheese

Mix soup, chili's, sour cream in a bowl, and set aside. Warm the tortillas in the microwave for 30-60 seconds until flexible.

Spray a 9x13 rectangular baking pan with oil. To assemble the enchiladas, place tortilla in the pan, fill with a spoonful of chicken, cream mixture, and a sprinkling of cheese. Roll the tortilla up with the open side down. Repeat until pan is full. I usually do 12 total - 8 down lengthwise, an two sets of two on the side of the pan. Spread the rest of the cream mix over the top. Sprinkle with cheese.

Heat in 350 degree oven for about 30 minutes until hot.

 Beef Enchiladas http://www.bettycrocker.com/recipes/beef-enchilada-stack/8d8341bd-b399-4225-bd85-325078d16d77

Snacks: chips and dips, jalapeno poppers; Dinner: Rosirita Re-fried beans, Mexican Boxed Rice prepared according to package, Enchiladas; Dessert Flan or Doce Del Leche apple tort.

Grilled Burgers: Bobby's Perfect Burgers http://www.foodnetwork.com/recipes/bobby-flay/perfect-burger-recipe/index.html

Week May 13, 2012

Sun - Mother's Day - Brunch Quiche Lorraine

Mon - Baker White Chicken Chilli (Pampered Chef, see Week of Nov 14, 2011)

Tue - Ground Beef Tacos

Wed - Chicken Madallons (Pampered Chef) 

Thur - Asian Beef and Egg Rolls (frozen egg rolls, prepared according to package)

QUICHE LORRAINE

Ingredients

6 ounces thick cut bacon, diced

4 large eggs

1 cups half-and-half or cream

4 oz cream cheese, room temperature (or warmed in a bowl in the microwave for 20 seconds)

1/2 tsp salt

1/4 tsp pepper

1 cup grated Gruyere or Swiss (or any other cheese you'd like)

1/2 cup wilted spinach, if desired

Directions

You'll need a 9 in tart pan or 9 in pie pan with pie crust (see below) for this recipe.

Preheat the oven to 375 degrees F.

Poke crust with fork ("docking"). Bake until the crust is set, 8 to 12 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.

In a medium skillet, cook the bacon until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use.

Arrange the bacon, cheese and spinach evenly over the bottom of the baked crust.

Cream (beat vigorously) cream cheese until soft. Add in the eggs, one at a time into cream cheese until mixed, then whisk in half and half. Pour into the prepared crust. Top with additional cheeese if desired.

Bake until the egg mix is golden, puffed, and set - 30 to 35 minutes.

Remove from the oven and let cool on a wire rack for 15 minutes before serving.

 Flaky Pie Crust

2 1/2 cups flour

1 tsp salt

8 tbsp butter

8 tbsp Crisco shortening

1 tsp white vinegar

2 tbsp - 1/4 cup water

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.

Ground Beef Tacos

1 lb lean ground beef

1 medium onion, chopped

1/2 cup Pace Pacanta Sauce (not chunky) OR your fav salsa

1/2 tsp ground cummin

1/2 ground Cheyenne pepper

8-12 corn tortillas

Shredded Cheese

1 cup loosely packed cilantro, chopped

4 Limes

2 cups shredded cabbage OR lettuce (optional)

Chop onion. Add 1/4 of the onion and 1/4 of the cilantro and the beef to a skillet. Sprinkle on cummin and cheynne. Stiring frequently, brown beef, crumble. Drain. Return to skillet, add in sauce. Heat through.

Meanwhile,  add rest of onion and cilantro, juice of 1 lime, 1 tbsp of lime zest, and 1 tsp of salt to a bowl. Mix together. 

Heat tortillas in microwave in a paper towel for about 1 minute or until hot. (OR heat with a small amount of oil on in a pan, keep warm in a warmer) 

To assemble tacos: tortilla, beef mixture, cilantro mixture, cabbage, cheese, and a dash of fresh squeezed lime juice. 

CHICKEN MADALLIONS WITH CAPERS - Pampered Chef recipe, PDF file please ask me to email it to you: AngelaLgsdn@aim.com

ASIAN GINGER BEEF: http://www.foodnetwork.com/recipes/food-network-kitchens/beef-with-scallions-tomato-and-ginger-recipe/index.html

Week of May 6, 2012

Sun - Chicken Tacos (See Week of July 9, 2011)
Mon - BBQ Streak and Pasta Salad
Tue - Bolognese
Wed - Mexican Lasagna (Pampered Chef)
Thur - Chicken and Rice Casserole (see Week of Oct 17, 2011)
Fri - Chicken Piccata Pasta (Pampered Chef)
Sat - Turkey Dinner


BBQ Steak with Balsamic Glaze http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-or-steak-with-balsamic-bbq-sauce-recipe/index.html
Pasta Salad
1 lb pasta (multi-colored looks nice)
1/2 to 1 cup Italian Dressing
1 cup diced sun dried tomatoes in olive oil
1 (4-ounce) can sliced mushrooms, drained
2/3 cup pitted kalamata olives
1/2 diced green bell pepper
Shredded Parmasean Cheese
Salt and Pepper to taste
Cook pasta according to package directions. allow to cool. In a large salad bowl mix ingredients together. Start with 1/2 cup dressing to start, taste if add more if needed. Add salt and pepper last, to taste. Serve cool or slightly warm.

Easy Beef Bolognese 
Ingredients
2 tablespoons olive oil
4 ounces pancetta or bacon, diced browned
1 1/2 cups chopped yellow onions
1/2 cup diced carrots
1/2 cup diced celery
1 tablespoon minced garlic
1/4 teaspoon ground nutmeg
2 tsp thyme
3/4 cup broth
1 lb ground beef
2 (14 1/2-ounce) cans crushed tomatoes and their juices
3 oz cream cheese
3 tablespoons chopped parsley leaves
Salt and freshly ground black pepper
1 pound fettuccine
1 cup freshly grated Parmesan cheese
Directions
In a large pot, heat the oil over medium high heat. Add the ground beef and cook, stirring, until browned. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, nutmeg and thyme and cook for 30 seconds. Add the pancetta or bacon, tomatoes and simmer stirring occasionally, over medium high heat until the sauce is thickened and flavorful, 20 to 30 minutes. Stir in the cream cheese and parsely, and adjust the seasoning, to taste. Remove from the heat and cover to keep warm. Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine for about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend.

Mexican Lasagna

¼  cup lightly packed fresh cilantro leaves 

1 pkg (8 oz) cream cheese

2  cups (8 oz) shredded Monterey Jack cheese, divided 

1 medium onion (about 2/3 cup chopped) 

1 can (28 oz) enchilada sauce

12 (6-in.) corn tortillas

3 cups diced or shredded cooked chicken

Additional chopped fresh cilantro leaves (optional)

Chop cilantro with Chef’s Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 

30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well using Small Mix ‘N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada 

sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) 

Mixing Bowl; set aside.

To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and 

arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over 

tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third 

of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second 

layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle 

with remaining ½ cup Monterey Jack cheese.

Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with 

additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.  

Yield: 8 servings

Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 105 mg,  

Carbohydrate 25 g, Protein 26 g, Sodium 710 mg, Fiber 2 g

Cook’s Tip:

This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate. 

When ready to serve, let baker stand at room temperature 15 minutes. Microwave, covered, on HIGH 

21-23 minutes or until hot. Proceed as recipe directs.  

Spicy enchilada sauce can be used for more kick.

The Pampered Chef ®Chicken Piccata Pasta

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)

1. 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. 2. 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. 3. 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 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). 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