Week of July 29, 2012

Sun - BBQ chicken
Mon - Italian Spare Ribs
Tue - Perogies and Ham (contact me for recipe)
Wed - Chicken Cacciatore Skillet
Thur - Bolognese
Fri - Chicken and Shrimp Fajitas
Sat - Sloppy Joes


BBQ Chicken - http://www.foodnetwork.com/recipes/patrick-and-gina-neely/honey-orange-bbq-chicken-recipe/index.html

Spare Ribs

Ingredients

1 rack spare ribs, cut into individual ribs

1 tsp each salt and freshly ground black pepper

1 medium onion, thinly sliced

1 red bell pepper, thinly sliced

2 carrots, sliced

2 stalks of celery, chopped

2 garlic cloves, pressed

1/2 cup dry red wine

1/2 cup chicken or beef broth

3 tbsp balsamic vinegar

1 (14 1/2-ounce) can diced tomatoes in juice (or 3 cups seeded fresh tomatoes, diced)

1/2 teaspoon dried oregano

2 bay leaves

1/8 teaspoon red pepper flakes or more to taste

Directions

Brown ribs in 2 tbsp oil in an oven safe pot. Remove after browned. Add veggies to pot and cook for 5-10 minutes or until onions are soft. Place ribs back and add other ingredients. Bring to boil then set in a 350F oven for 2 hours, or until meat is fork tender. Serve with mashed potatoes or pasta.

Slow cooker directions: Place ingredients in Slow Cooker. Cook on High for 6 hours, stirring occasionally and checking fluid level. If the liquid gets too low, add more hot broth.

http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=51001&INTCID=Panel_1_Recipe_Chicken_Cacciatore___Pasta_Skillet_-View_Full_Recipe

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 (or 3 cups fresh, seeded, diced tomatoes)

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 parsley, 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 until al dente, 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

Chicken and Shrimp Fajitas

2 skinless, boneless chicken breasts, cut into strips

1/2 lb cleaned shrimp

3 tablespoons lime juice

Zest of 1 lime

1 garlic clove, minced

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 red bell pepper

1 green bell pepper

1 medium onion

2 garlic cloves, pressed

1/4 tsp cumin

Salt and pepper

Fajita size Flour tortillas

Toppings if desired: sour cream, guacamole, cheese, Pico De Gallo, extra lime juice

Sprinkle meat with cumin, onion powder, garlic powder, salt and pepper. In a large skillet, heat 1 tbsp veggie oil over medium-high heat. Cook meat, peppers, onion, and garlic until chicken is cooked through. Add lime juice and zest. Serve with warmed tortillas and toppings.

Easy Sloppy Joes1 lb ground beef
1 tbsp tomato paste
2 tbsp ketchup
2 tsp sugar
1 tsp each onion powder, garlic powder, salt and pepper
1 tsp seasoning salt
hamburger buns
cheese slices
Spread beef on the bottom of the Deep Covered Baker. Sprinkle the seasoning salt on top. Cover, and cook in microwave on high for 13-15 minutes or until no longer pink. (OR you can do this on the stove top). Drain.
Add tomato paste, ketchup, sugar, and other seasonings to meat. Stir. Heat in microwave for 1 minute, or until warmed. Taste, you may need to add additional salt or sugar depending on your preference. Serve on warmed buns with cheese.

Week of July 22, 2012

Sun - Spaghetti alla Margherita
Mon - Panini
Tue - Chow Mein
Wed - Beefaroni
Thur - Grilled Steak with Jicama-Corn Slaw (Pampered Chef Recipe)
Fri - Calzone


Spaghetti alla Margherita
2 cups cherry tomatoes
3 garlic cloves in skin
1/2 cup loosely packed, fresh basil
1 cup diced or shredded mozerrella
1 lb spaghetti pasta
Olive Oil
Salt and Pepper
1 tbsp balsamic vinegar
Preheat oven to 425F. Top, cut in half, and seed tomatoes. Lay out tomatoes and garlic on a sheet pan, coat with a few tablespoons of olive oil, sprinkle with salt and pepper. Roast in oven until tomatoes are soft and shriveled, and garlic is browning but not burnt, 30-40 minutes. Remove from oven, let cool 5 minutes. Remove garlic skin by squishing with a fork.
Cook pasta according to package. (Retian 1 cup of pasta water if blending sauce) Chop basil. Dice or shred cheese. Mash garlic.
You can either eat as is or blend sauce. AS IS: Stir ingredients together (diced cheese) with spaghetti and enjoy. BLENDED SAUCE: blend tomatoes, garlic, 1 tbsp olive oil, balsamic vinegar together. Add water 2 tbsp at a time until desired thickness. Mix with pasta. Sprinkle with shredded cheese and basil, enjoy.


Panini:

4 ciabatta sandwich rolls

Olive oil

1 cup roasted red pepper and basil pesto (contact me for recipe)

8 slices mozzarella cheese

medium tomato, cut into 8 thin slices

8 Slices Deli turkey

8 Slices salami and/or Prosciutto or other cured meat

1/4 tsp each salt and pepper

Heat closed contact grill 5 minutes.

Cut each roll in half horizontally; brush outside of each half with oil. Spread pesto on inside of both halves. Layer each sandwich with cheese, meat and tomato. Sprinkle with salt and pepper. When grill is heated, place sandwiche(s) on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Serve warm.

Vegatable Chow Mein I will be adding thinly sliced beef to this recipe
http://www.cookingchanneltv.com/recipes/ching-he-huang/vegetable-chow-mein-recipe/index.html

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.

The Pampered Chef ® Grilled Steak with Jicama-Corn Slaw Recipe

Steak  1 pound boneless beef sirloin steak, cut 1 inch thick   2 teaspoons  Southwestern Seasoning Mix  Dressing and Slaw  1 orange   2 limes   2 teaspoons  snipped fresh cilantro   1 tablespoon  Garlic Oil or olive oil   1 garlic clove, pressed   1 teaspoon chipotle pepper in adobo sauce   1/2 teaspoon salt   1 medium jicama   2 ears corn on the cob, husks and silk removed   1 medium carrot, peeled   1/2 red bell pepper

For steak, rub surfaces of steak with seasoning mix. Heat Grill Pan over medium heat 5 minutes. Cook steak 6-8 minutes for medium (160°F) doneness, turning once with Chef's Tongs. Remove from heat and keep warm. For dressing, zest entire orange and limes using Microplane® Adjustable Grater. Juice orange usingJuicer to measure 1/4 cup juice and limes to measure 2 tablespoons juice. Snip cilantro using Kitchen Shears. Combine zest, juice, cilantro, oil, garlic pressed with Garlic Press, chipotle pepper and salt inSmall Batter Bowl; whisk using Stainless Whisk. For slaw, cut jicama in half lengthwise using Santoku Knife (reserve half for another use). Peel remaining jicama half with Serrated Peeler; place cut side down on Cutting Board. Slice into ¼-inch slices using Santoku Knife; cut slices into julienne strips. Remove kernels from corn using Utility Knife. Cut carrot into julienne strips using Julienne Peeler. Slice bell pepper into thin strips with Paring Knife. Combine vegetables in Stainless (2-qt.) Mixing Bowl; toss with half of the dressing. Thinly slice steak against the grain with Chef's Knife. For each serving, place slaw on serving plates; top with steak slices and drizzle with remaining dressing

Yield: 4 serving Nutrients per serving: Calories 280, Total Fat 12 g, Saturated Fat 3.5 g, Cholesterol 55 mg, Carbohydrate 22 g, Protein 23 g, Sodium 420 mg, Fiber 6 g Cook's Tip: Jicama is a large, bulbous root vegetable with thin, brown skin and white, crunchy flesh. To remove kernels from a fresh ear of corn, cut tip off of ear using Utility Knife, creating a flat base. Hold corn by husk end and stand upright on cutting board. Cut downward to remove several rows of kernels. Rotate corn and repeat until all kernels are removed.

CALZONE http://www.pillsbury.com/recipes/pizza-calzone/5f503393-72f1-4a5d-ae7b-2ae14969e8dc

Week of July 15, 2012

Sun - Mushroom Pork Chops
Mon - BBQ Steak
Tue - 30 Minute Chicken (Pampered Chef)
Wed - Creamy Pesto Penne
Thur - Tuscan Turkey Burgers 
Fri - Beef Taco Skillet 
Sat - BBQ Poblano Burgers

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.

Michael will be BBQing for me, but here is a recipe for perfect steaks from Bobby Flay http://www.foodnetwork.com/recipes/perfectly-grilled-steak-recipe/index.html


30 Minute Chicken (Pampered Chef Deep Covered Baker Recipe) See Sept 25, 2011. If you do not have a DCB consider buying a rotisserie chicken from Yokes or Walmart.


Creamy Pesto Penne
(I will be adding in the leftover chicken from the night before, cubed, to this recipe)
1 lb penne OR fusili OR bow tie pasta
2 oz cream cheese OR mascarpone cheese
To make Pesto (or you can buy canned pesto sauce):
2 cups basil leaves
3 cloves garlic
1 tsp lemon zest
1/4 cup nuts (pine nuts are traditional, but any will do)
1/2 cup finely shredded parmesan cheese
3/4 - 1 cup extra virgin olive oil
Place basil, nuts, parmesan, lemon zest, and garlic into the food processor. Pulse to chop up. Start adding oil while the machine is on, until the mix is at the desired consistency.

Tuscan Turkey Burgers

4-6 Turkey burgers with roasted red peppers and garlic (frozen patties), thawed

4-6 slices mozzarella cheese

4-6 hamburger buns

jar of Roasted Red Peppers

6 tbsp butter

lettuce and tomato if desired

Tuscan Spread: mix 1/2 cup Sun Dried Tomato Tapenade (recipe to follow) and 1 cup mayo OR softened cream cheese until incorporated. OR Prepared Pesto

Cook patties according to package directions. Spread 1/2 tbsp butter on each bun half. Toast buns in the broiler for 3-5 minutes or until golden brown. To assemble burgers: place patty on bottom bun, top with cheese and lettuce and tomato. Spread Tuscan Spread on top bun. Put together and enjoy. Serve with french fries sprinkled with garlic salt.

The Pampered Chef ®Artichoke & Sun-Dried Tomato Tapenade Recipe
1 jar (6 ounces) marinated artichoke hearts 

6 sun-dried tomatoes packed in oil
1 small garlic clove, pressed
1 tablespoon toasted pine nuts
1 tablespoon snipped fresh parsley
1/8 teaspoon salt
Homemade Flatbread (optional)
Drain artichoke hearts and sun-dried tomatoes using small Colander. Place artichokes, tomatoes, garlic pressed with Garlic Press, pine nuts, parsley and salt on Cutting Board; finely chop together usingFood Chopper. Serve with Homemade Flatbread, if desired.
Yield: 12 servings Nutrients per serving: (1 tablespoon): Calories 20, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 2 g, Protein 1 g, Sodium 65 mg, Fiber less than 1 g 

Beef Skillet http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=50693&ref=%2fSearchRecipesResult.aspx%3fq%3dskillet%26filter%3d

Week of July 8, 2012

Sun - BBQ Chicken
Mon - Ground Beef Tacos
Tue - Hong Kong Style Noodles
Wed - Sun Dried Tomato Alfredo Sauce and Beef Raviolis (semi-homemade version)
Thu - Shake and Bake Pork Chops with Roasted Garlic Mashed Potatoes
Fri - Waffles for Dinner


Ultimate BBQ Chicken http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-barbecued-chicken-recipe/index.html

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. 

Hong Kong Style Noodles http://www.foodnetwork.com/recipes/hong-kong-style-noodles-with-chicken-and-vegetables-recipe/index.html

Sun Dried Tomato Alfredo and Beef Ravioli

1 (15 oz) jar Alfredo Sauce

1/2 (8 oz) jar of Sun Dried Tomatoes in olive oil (I like California Sun brand)

1 cup frozen peas

2 scallions, chopped (optional)

1 bag frozen or fresh ready-to-cook beef or chicken or mushroom raviolis (about 25 oz)

Chop tomatoes, retain oil. Put peas into a microwave safe bowl. Put in water until peas are covered. Heat peas in microwave for about 2 minutes until hot. Drain. Heat up alfredo sauce in a sauce pan over medium-low heat. Stir in tomatoes and oil, cook until hot. Stirring constantly so it does not burn. Meanwhile, cook raviolis according to package. Drain. Serve ravoilis with sauce over them and topped with scallions, if desired.

Shake and Bake Porks chops - follow recipe on box
Roasted Garlic Mashed Potatoes
4 baking potatoes, peeled and diced
4 roasted garlic cloves, pressed (roast garlic at 350F wrapped in foil for 15-20 minutes or until browned)
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.


Waffles
I like Krusteaz Belgian Waffle mix. I like to add an additional tsp of vanilla extract to the batter. serve with browned sausage or bacon.