Week of Nov 11, 2012

Sun - Fish and Corn Chowder (Rachel Ray)
Mon - Chicken and Rice Casserole
Tue - Shake and Bake Pork Chops with Sweet Potato Casserole
Wed - Pasta e Fagioli
Thur - Chicken Cordon Bleu (Tyler Florence)


Fish and Corn Chowder
http://www.foodnetwork.com/recipes/rachael-ray/fish-and-corn-chowder-recipe/index.html
Because I don't like fish but my family does, I will be using chicken stock instead of fish stock and adding the cooked fish to their bowls at the end.

Chicken and Rice Casserole
4 skinless, boneless breast filet
1 can cream of mushroom soup (I perfer Campbell's Healthy Choice)
1 1/2 cans of water
2 cups dry Long Grain White Minute Rice
2 tsp+ each Salt and Pepper
1 tsp Garlic Salt
Grease a 9x13 pan with butter. Sprinkle Chicken Breasts with salt and pepper - both sides. Mix rice, salt, pepper, garlic, soup and water in the pan. Evenly spread out rice. Place chicken on top. Cover with foil. Bake in 350F oven for 40-60  minutes, or until rice is done and chicken is no longer pink and liquid is adsorbed. Serve with a vegetable or salad.

Shake and Bake Pork Chops made according to package.
Sweet Potato Casserole
2 cans Yams or Sweet Potatoes, drained
1 cup candied walnuts or pecans (recipe below)

• 3 tbsp butter, melted, plus more for casserole dish
• 1 egg, lightly beaten
• 1/2 cup packed dark brown sugar
• 1 tsp kosher salt
• 1/2 tsp ground cinnomon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• Freshly ground black pepper
• In a mixing bowl, mash yams or sweet potatoes. Mix in sugar, salt, seasonings, egg and butter. Whisk until smooth. Butter a 2-qt casserole dish. Spread yam/potatoes in dish. Sprinkle the nuts on top. Bake at 350F for 30 minutes or until slightly puffed and browned.

• Candied Pecans (Foodnetwork recipe):

  • 2 tablespoons unsalted butter
  • 1/2 cup pecan halves
  • 2 tablespoons packed light brown sugar
  Melt the butter in a large skillet over medium-high heat. Add the pecans and cook, stirring, until golden brown and toasted, 3 minutes. Add the sugar and cook, stirring, for 1 minute. Transfer to a piece of waxed paper to cool.

  Yield: 1/2 cup candied pecans

Pasta e Fagioli

·                                 1/8 pound (about 3 slices) pancetta, chopped

·                                 1 lb Italian Sausage (hot or mild)

·                                 2 dried bay leaves

·                                 1 medium onion, finely chopped

·                                 1 small carrot, finely chopped

·                                 1 rib celery, finely chopped

·                                 4 large cloves garlic, chopped

·                                 Coarse salt and pepper

·                                 1 (15 oz) can cannellini beans, drained

·                                 1 (16 oz) can red kidney beans, drained

·                                 1 large (18 oz) crushed tomatoes with liquid

·                                 1 (26 oz) can pasta sauce (I use Hunts Meat)

·                                 1 can (1 1/2 cups) of stock

·                                 2 cups dry ditalini

·                                 Grated Parmigiano or Romano, for topping

Directions

Heat a deep pot over medium high heat cook and chop up sausage. Remove sausage, and add pancetta. Brown the pancetta. Then add the chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomatoes with liquid, pasta sauce, and stock to pot and raise heat to high. add bay leaves. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Remove bay leave.