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.