Week of Sept 24, 2012

Mon - "Baked" Zitti 
Tue - Meatloaf 
Wed - Maple Pork Chops http://www.foodnetwork.com/recipes/rachael-ray/maple-mustard-barbecued-pork-chops-recipe/index.html
Thur - Tater-Tot Casserole
Fri - Chicken Quesidilas

Mircowaved “Baked” Ziti

Ingredients

1 lb of Italian sausage (or ground beef, seasoned with 1 tbsp of Italian seasoning, 2 tsp black pepper, 2 tsp seasoning salt [such as Johnny’s], 2 tsp garlic salt)

1 can/jar (660 – 780 grams) of your favorite tomato based pasta sauce

1 cup of shredded mozzarella or “Three Italian cheese” packaged mix

½ cup of shredded parmesan cheese

3 cups pasta (penne, zitioni or rigatoni work best, but you can use any that take 9-11 minutes to cook according to package)

3 ¾ cups water or chicken broth

2 tsp black pepper

2 tsp salt

1 tbsp olive oil

Directions:

Arrange the sausage (or meat) in an even layer on the bottom of the Baker. Cover and cook in the microwave on HIGH for 7-9 minutes or until no longer pink. Take out of microwave (remember the baker will be HOT use potholders) drain meat, crumble into small bite size pieces, and set aside.

Add pasta, oil, salt, pepper, and water or broth to baker. Cover, and microwave on HIGH for 16-19 minutes until pasta is tender, stirring after 10 minutes.

Drain pasta, if needed.

Mix pasta, sauce, meat, and ¾ of the cheese in the baker. Put the remainder of the cheese on the top of the mixture.

Microwave on HIGH, covered, until cheese is melted and bubbly, aprox 3 minutes. Enjoy!

Yields 6-8 servings.

Meatloaf

2 lb lean ground beef (or ground turkey for low fat)

1 1/4 cup bread crumbs

1 large egg, lightly beaten
1/2 tsp each salt and pepper

1 tsp Worcestershire sauce

1/4 tsp garlic powder
(1 tbsp olive oil, for turkey only)

Topping: 1/2 cup ketchup, 1 tsp BBQ sauce, 2 tbsp brown sugar. Mix in a bowl.

Mix ingredients together until incorporated, do not over mix. Place in a loaf pan, best to use a meatloaf pan that has a way to drain fat off bottom. Bake at 350F for 1 hour or until temp reaches 160F in center. Add topping sauce 20 minutes before done, if desired. Allow to stand 5-10 minutes before slicing.

DCB option: place in DCB. Microwave covered on high for 17-20 minutes, or until reaches temp of 150F. Top with sauce, if desired, microwave covered for another 2-3 minutes, or until temp reaches 160F. Allow to stand 5-10 minutes before slicing.

tator tot casserole

1 can of condensed cream of mushroom soup

1 bag of tator tots

1 lb ground beef

2 cups shredded cheddar cheese

salt and pepper

1. Crisp tots in oven on a cookie sheet at 425F for 10 minutes. Brown 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 2 quart casserole dish. Sprinkle with salt and pepper. Repeat. Bake at 350F until warm in center, about 30 minutes.

Chicken Quesidilas

1 cup shredded or diced chicken

1 cup shredded cheese (I like Montery Jack)

1 can Mexi-Corn, Drained

1 can Black Beans, Drained

1 hot pepper (Jalapeno, Serrano, ect) diced fine

8 - 10 Flour Tortillas

Salsa and sour cream for dipping (optional)

In a large microwave-safe bowl combine chicken, corn, beans and the pepper to make filling. Warm filling in microwave for 3 minutes. Preheat oven to 425F. Spray/coat a cookie sheet with oil. Lay tortillas on a cookie sheet spoon filling on each tortilla. Sprinkle with cheese. Heat in the oven for 10-15 minutes until the cheese is melted. Fold and serve with salsa and sour cream.

Week of Sept 16, 2012

Sun - Grilled Steak, Baked Potato Salad, Baked Beans, Corn on the Cob
Mon - Sloppy Joes (Manwich, prepare as directed on can)
Tue - Pork Tacos
Wed - Honey Chicken
Thur - Chipotle Chili Cornbread Bake Recipe 
Fri - Minestrone Soup

Warm Baked Potato Salad

3-4 pounds red potatoes, large diced (no need to peel)

1 cup sour cream

3/4 cup shredded cheddar cheese

2 tbsp chives or scallions, chopped

1/2 lb bacon, cooked crisp and crumbled

Salt and Pepper to taste

Cook potatoes in heavily salted water until tender. Allow to cool slightly, about 10 minutes. Mix sour cream, cheese, chives, and bacon pieces together. Add in potatoes, stirring carefully so you don't mash them, until covered and all incorporated. Taste, add salt and pepper if necessary. Serve warm or cold.

Baked Beans

2 cans pork and beans (or Bush's original baked beans)

1/2 cup ketchup

1 tbsp dijon mustard

2 tbsp brown sugar

2 tbsp maple syurp

Mix together. Cook on stove top or in oven until hot and the sauce is reduced.

Pork Tacos

1 lb of bonless pork loin or chops

1  oz can of diced green chili's

1/2 medium onion, diced

1/2 cup water

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.

Honey Chicken http://www.foodnetwork.com/recipes/emeril-lagasse/honey-butter-baked-chicken-with-mashed-sweet-potatoes-recipe/index.html

My Osso Bucco

Osso Bucco

Olive oil 

1/2+ 2 tbsp cup flour

Salt and Pepper

1-2 pork shanks, whole OR 4 shanks at 1 1/2 -inches thick and tied tightly around the middle with kitchen string (reduce time to 2 1/2 hours if using smaller shanks)

1 medium onion, chopped

1 celery rib, chopped

2 carrots, peeled and chopped

3-4 cloves minced garlic

3 bay leaves

1 tsp thyme

1 tsp rosemary

2 tbsp tomato paste

2 cups Marsala wine (you can also use a dry red wine)

1 quart vegetable stock

chopped fresh parsley

1 tbsp balsamic vinegar

Directions

Preheat the oven to 350F.

Heat a large oven safe pan over medium heat. Add the oil and heat until very hot. Season shanks generously with salt and pepper.  In a shallow bowl or plate place the flour to dredge shanks in. Shake to remove any excess flour, then transfer shanks to the pot and cook until well-browned on all sides, 6 to 8 minutes. Remove the shanks and set aside. Add the onion, carrot, and celery to the pot and saute until softened, 2-3 minutes. Add the garlic, bay leaves, thyme, rosemary, 1 tsp each salt and pepper.  Pour the wine in the pot carefully, and scrape the bottom of the pan to get the bits of meat/fat there. Add tomato paste and stir to combine. Return the shanks to the pot. Add enough stock to come 2/3 the way up the shanks. Bring to a boil. Cover the pot and transfer to the oven. Check the liquid level and turn shanks over every hour. Add more stock or water if needed. Cook in oven at 350F until the shanks are fork tender, for about 4-5 hours.

When done, remove shanks from pot and keep warm. Sauce: Drain juices into another pot and bring to boil. Mix 1/2 cup juices from pot and flour together until combined (called a slurry). Stir the slurry into the juices. Stir in balsamic vinegar. Whisk until thickened, over high heat.

Serve with mashed potatoes or over pasta or risotto. Sprinkle with chopped parsley.

week of Sept 9, 2012

Sun - Bolognese

Mon - Osso Buco with Roast Garlic Mashed Potatoes 
Tue - Beef Enchiladas
Wed - Brandied Pork Chops and Rice Pilaf (Pampered Chef recipe, contact me for recipe -PDF file AngelaLgsdn@aim.com)
Thur - Chicken Curry
Fri - Pesto Chicken Sandwiches and Parmesan Potatoes

Osso buco
http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-osso-buco-with-parsley-and-rosemary-gremolata-recipe/index.html
This recipe calls for turkey legs, but you can use veal, beef or pork shanks as well. You can also do this recipe in a slow cooker instead of the oven - brown outside of meat first, the set on high for 6 hours.
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. 

Beef Enchiladas

1 lb ground beef, browned and drained

1 (7 oz) can El Pato Salsa de Chile Fresco sauce

1 (8 oz) can tomato sauce

1 tsp cumin

1 tsp paprika

10 - 12 corn tortillas (taco size)

10 - 16 oz Shredded Cheese

Mix sauces and spices 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 beef, sauce 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 sauce mix over the top. Sprinkle with cheese.

Heat in 350F degree oven for about 30 minutes, until the cheese is melted and the middle is hot.

NOTE: the sauce is spicy, taste before mixing. If you prefer less spicy you can substitute more tomato sauce or use canned enchilada sauce instead.

Pesto Chicken Sandwiches and Parmesan Potatoes
http://www.pillsbury.com/recipes/pesto-chicken-sandwiches/70e135b8-f4e6-4794-bfa9-a679b264947d

Parmesan Potatoes

4 Baking Potatoes, sliced into thin circles

1 cup Kraft Parmesan cheese

1/4 cup flour

2 tbsp each salt and pepper

1 tbsp garlic powder

Put flour, salt, pepper, garlic, and cheese into plastic freezer bag (gallon size) and shake to mix. Put in potatoes and shake until potatoes are coated. Use butter to coat the cookie sheet. Lay potatoes on the sheet in single layer (no over lapping). Bake at 350 in the oven until potatoes are done and light brown - about 30 minutes. Turning potatoes over once.

September 2, 2012

Sun - Ham Pie
Mon - Pasta with Roasted Tomato and Sausage
Tue - Sirlon Steak Fajatas
Wed - Baked Chicken in Mushroom Gravy
Thur - Chicken Marsala
Fri - Pesto Chicken Pizza (Pampered Chef) (homemade pesto recipe below)

Ham Pie

pie and quiche

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.

Pasta (Farfelle) with Roasted Tomatoes and sausage
1 lb box/bag whole wheat bow tie pasta
4 italian sausage links, browned and cooked through
1 lb fresh tomatoes (about 3)
4 tbsp + 2 tbsp olive oil
1/2 tbsp balsamic vinegar
6 fresh basil leaves, chopped fine
1 tbsp each fresh oregano and italian parsley, chopped fine
Salt and pepper to taste
1 cup finely shredded Parmesan cheese
To roast tomatoes, slice tomatoes. Place in a medium bowl and toss gently with salt and 2 tbsp olive oil. Place tomatoes onto a rimmed cookie sheet so that tomato pieces don't touch. Roast for 20 minutes or until they start to brown. Meanwhile, prepare pasta according to package directions. Drain. Cook sausage. Keep warm in sauce pan off heat.
When the tomatoes are done, dice into bite size chunks. Slice sausage on a diagonal. Pour tomatoes and juice into sauce pan with pasta. Add sausage piece. Add oil, vinegar, herbs, salt and pepper. Mix over medium heat until warm. Mix in cheese and serve.

Chicken Marsala http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala-sauce-recipe/index.html

Baked Chicken with Mushroom Gravy

4-6 skinless, boneless chicken breasts
1 can condensed mushroom soup
2 tbsp Onion Soup mix
1 tsp each salt and pepper
1 1/2 can full of water
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce if needed
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup with 1 1/2 cans full of water until combined. Add onion soup mix. Stir to combine. Place chicken 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 covering chicken. Add more HOT water as needed. 
When 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 chicken in sauce. Serve immediately. Serve with mashed potatoes and a veggie. (We like sweet peas with this).

Pesto

Ingredients

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts (or walnuts, or almonds if you prefer)
• 2/3 cup extra-virgin olive oil, divided
• Salt and freshly ground black pepper, to taste
• 1/2 tsp lemon zest
• 1/2 cup freshly grated Parmesan cheese

Directions

Combine the basil, garlic, lemon zest, cheese, and nuts in a food processor and pulse until coarsely chopped. Add  the oil a little at a  time and process until fully incorporated and smooth. Taste. Season with salt and pepper as needed.

To freeze, transfer to an air-tight container. Freeze for up to 3 months. Thaw and stir well before using.