Week of Dec 30, 2012

Sun - Scalloped Potatoes with Ham
Mon - New Years Eve - Pizza Hut!
Tue - Skillet Beef and Macaroni (Pace Salsa Recipe)
Wed - Loaded Baked Potato Soup 
Thur - Yakitori (Kikkoman Recipe) 
Fri - Ham Stuffed Perogies (Foodnetwork)

Scalloped Potatoes and Ham

4 medium baker potatoes, thoroughly washed

1 cup cooked, diced ham

3 cups sharp/medium cheddar cheese

3 tbsp butter (not margarine)

3 tbsp AP flour

2 cups 2% milk

1 tsp each salt and pepper

1/2 tsp garlic powder

1 tbsp dried parsley flakes

Slice potatoes thinly, with skin, (I prefer using a Mandolin for this).  Place in "Microcooker" or other microwave steamer (you can also use a microwave-safe bowl partially covered with plastic wrap) with 2 tbsp water. Cook in microwave on high for 7 minutes, or until ALMOST done. You may have to do this in 2 batches.

To make sauce, melt butter in large nonstick skillet over medium-high heat. Stir in flour with a whisk (that is safe for non-stick, such as silicone coated). Reduce to low heat and let cook for about 2 minutes or until there is a nutty aroma. Increase temp back to medium-high, and stir in milk. Add 2 cups cheese, 1/2 cup at a time, letting each batch melt before adding more. After all cheese is incorporated, add in seasonings and parsley. Taste sauce, add salt and/or pepper if necessary. Take off heat. THIS WILL HARDED/THICKEN UP QUICKLY! MAKE WHEN READY TO ASSEMBLE CASSAROLE!

To assemble, in a greased 9 in square baking s=dish or 2 qt casserole dish, layer potatoes, ham then cheese sauce, and continue until you run out of potatoes, about 4 layers. On the top layer, spread any remaining sauce and top with the other 1 cup of cheese. If baking immediately, bake at 375F for 30 minutes, or until cheese on top is browned and potatoes are completely cooked. You can also let this cool and refrigerate for up to 3 days or freeze for up to 3 months to cook later. Make sure to allow the casserole to completely defrost before baking, and allow to warm up with the oven (do not pre-heat).

Skillet Beef & Macaroni

From: Campbell's Kitchen
Prep: 20 minutes
Cook: 15 minutesServes: 4

This scrumptious one-skillet dish is easy to make, budget-friendly and kid-friendly. It's got lots of favorite ingredients like ground beef, corn, picante sauce, cheese and macaroni...it's a winner.

Ingredients:

1 pound ground beef 
2 stalks celery, diced (about 1 cup)
1/2 teaspoon dried oregano leaves, crushed
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup Pace® Picante Sauce 
1 can (about 8 ounces) whole kernel corn, drained
1 cup elbow macaroni, cooked and drained
Shredded Cheddar cheese

Directions:

Cook the beef, celery and oregano in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.  Pour off any fat.

Stir the soup, picante sauce, corn and pasta in the skillet.  Cook and stir until the mixture is hot and bubbling.  Sprinkle with the cheese and cook until the cheese is melted.

Yakitori (Kikkoman Soy Sauce Recipe)  http://www.kikkoman.com/cookbook/search/recipe.php?numb=00001155

Smoked Ham Stuffed Perogies http://www.foodnetwork.com/recipes/aaron-mccargo,-jr./smoked-ham-stuffed-perogies-recipe/index.html

Week of Dec 23, 2012

Sun - Beef and Barley Soup
Mon - see Christmas Eve Dinner
Tue - see Christmas Day Breakfast
Wed - Leftovers
Thur - Cashew Chicken
Fri - Carbonara (Food Network)

Beef and Barley Soup

1 tbsp olive oil

1 lb beef stew meat

salt and freshly ground black pepper

1 cup (1/2-inch) diced carrots (4 carrots)

1/2 cup chopped yellow onion

1 cup   (1/2-inch) diced celery (2 stalks)

2 garlic cloves, pressed

3 bay leaves

32 oz beef broth

2 cups water

1 cup   pearled barley

1 tbsp Worcestershire Sauce

Directions

1. Heat the olive oil in a large pot or Dutch oven. Add the beef, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, turning over when the meat no longer sticks to the pan, for 10 minutes until browned all over. Remove with a slotted spoon and put on a plate/bowl. 

2. Add carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Add the bay leaves. Return the meat to the pot and add the broth, water, Worcestershire sauce, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the bay leaves, and skim off the fat.

3. Meanwhile, bring at least 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.

4. After cooking beef and veggies for an hour, add the barley and simmer for 15-20 minutes, or until tender. Taste, add salt and pepper if necessary. Serve hot.

Cashew Chicken http://www.foodchannel.com/recipes/recipe/cashew-chicken/

Chicken Carbonara http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-carbonara-recipe/index.html

Christmas Day Breakfast

Cinnamon Rolls (see breads recipes page)

Blueberry Strudels
Egg and Sausage Casserole bake 
Hashbrowns with smoked ham 

NOTE: I make everything (but the hashbrowns) the day before so I just have to warm it all in the oven. 350F for 10-15 minutes for the rolls, 20-30 minutes for the casserole.

Blueberry Strudels

http://www.foodnetwork.com/recipes/claire-robinson/blueberry-strudels-recipe/index.html

Egg and Sausage Casserole Bake

1 lb roll breakfast sausage

5 eggs

3 oz cream cheese, softened

1 cup shredded cheddar cheese

1/2 can cream of mushroom soup

1 tsp each salt and pepper

Preheat oven to 350F. Brown and drain the sausage.  In a separate bowl, soften the cream cheese in microwave for 10 seconds. Mix cream cheese, eggs, salt, pepper, and soup together. Pour into a 9 inch round pie pan. Softly shake pan a little to let egg mix settle down and let air out. Sprinkle cheese on top. Bake until center reaches 165F temp, is brown on top, and sets up - about 40-60 minutes. Let sit for 5-10 minutes before slicing.

OR EASY ONE PAN MEAL: if you'd like to make this dish a whole meal, layer two bags of Jimmy Dean Sausage/bacon Breakfast Skillet in a 9X13 inch pan. Remove the sausage from the list. Double the recipe above and pour over the Sausage mixture.

Hashborwns with Ham

1 package Ore-Ida shredded hashbrowns (frozen bag) OR 4 large baking potatoes, peeled cleaned, shredded and patted dry.

2 tbsp veggie oil

1 thick cut steak ham, cubed

Salt and Pepper to taste

In a large skillet, heat oil on med-high. Add in potatoes. Sprinkle generously with salt and pepper. Once potatoes are browned on one side flip them and had the ham. Stir. Brown other side. Add additional salt and pepper if needed. Serve warm.

Christmas Eve Dinner 2012

Christmas Eve Dinner

Appetizers: 

Cheese Fondue

Veggie Tray with Dill Dipping Sauce

Dinner menu:
Prime Rib Roast with Pan Gravy

Honey Glazed Carrots and Ginger
Creamy Mashed Potatoes

Sauteed Mushrooms
Dinner Rolls (see Breads page)

Dessert: 
Bread Pudding with Whiskey Sauce with Vanilla Ice Cream

Ginger Angel Food Cake

Appetizers:  

Cheese Fondue http://www.foodnetwork.com/recipes/alton-brown/fondue-vudu-recipe2/index.html if you don't have hard cider (or regular cider) use a dry white wine or flat beer.

Assorted Chopped Fresh Veggies: baby carrots, broccoli, cherry tomatoes, sugar sanp peas, celery sticks.

Dill Dip:

2 tbsp Pampered Chef All Purpose Dill Mix

1/2 cup Mayo

1/2 cup Sour Cream

Combine until incorporated. Refrigerate at least 1 hour before serving, overnight preferably.

Dinner:
Michael is in charge of the meat, so I don't have the recipe. However, here is one I know he likes: http://www.foodnetwork.com/recipes/bobby-flay/roast-prime-rib-with-thyme-au-jus-recipe/index.html
Pan Gravy: 

• 3 tablespoons all-purpose flour
• 2-3 cups low sodium beef broth
• 1/2 cup red wine
• Pan juices/drippings from Roasting Pan
• Salt and pepper
• In a container with a lid, place 1/2 cup broth, 1 tsp salt and pepper, and flour. Put lid on and shake vigorously to make the "slurry". Place the Roasting pan with the juice on stove and heat on high heat. Pour in the wine. Scrape the bottom of pan to remove the bits. If the roasting pan is not big enough to hold the rest of the broth, pour drippings into a sauce pan - CAREFULLY.  Add the rest of the broth and the slurry. Whisk. Boil, stirring constantly, over high heat until thickened. Take off heat once the sauce is just thickened, if you keep heating after it thickens it will turn to solid jelly looking thing when it cools.

Mashed Potatoes

3  pounds red skinned potatoes

2+ tbsp salt

1 cup half-and-half

2 tbsp butter

6 cloves garlic, crushed

Directions

Peel (if desired) and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Add garlic to water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half in a medium saucepan over medium heat until simmering. Remove from heat, add butter, and set aside.

Remove the potatoes, drain. Add half-and-half/butter and mash together with potatoes. Add salt and pepper if necessary/desired. Serve warm.

Honey Glazed Carrots

16 oz bag baby carrots
2 tbsp honey
2 tbsp brown sugar
2 tbsp fresh ginger, peeled, sliced thin.
3 tbsp butter
1/4 tsp salt 
1/4-1/2 cup water
In a non-stick pan, melt butter and stir in ginger. Add honey, 1/4 tsp salt, water, and sugar and stir to dissolve. Stir in carrots. Cover to steam. Stir occasionally, over medium heat, and cook 8 minutes or until tender. Add more boiling water if all the water evaporates before the carrots are tender. 

Sauteed Mushrooms

• 1 teaspoon chopped garlic
• 3 cups cleaned and sliced mushrooms (button, portobello, mixed, etc)
• 2 tbsp butter
• 1/8 cup olive oil
• Salt and freshly ground black pepper
• Heat a large skillet to medium high heat and add the oil. Add garlic and mushrooms and toss until all mushrooms are golden brown and caramelized. Remove from the heat. Add butter and season with salt and pepper, to taste. Serve immediately.

Dessert:

Ginger Angel Food Cake http://www.foodnetwork.com/recipes/food-network-kitchens/ginger-angel-food-cake-recipe/index.html

Week of Dec 16, 2012

Sun - Chicken Paprikash (Foodnetwork)
Mon - Lentil Soup with Beef (Giada deLaurentis)

Chipotle Corn Chili Bread Bake

Tue - Taco Skillet
Wed - Chili Corn Bread Bake (Pampered Chef)
Thur - Roasted Ginger Vegatable Stir Fry (Food Channel)
Fri - Grilled Cheese and Tomato Soup


Chicken Paprikash http://www.foodnetwork.com/recipes-and-cooking/5-weeknight-meals/pictures/index.html

Lentil Soup with Beef http://www.foodnetwork.com/recipes/giada-de-laurentiis/lentil-soup-with-beef-recipe/index.html

Taco Skillet

1  package Mexican Style Rice (such as Rice a Roni)

1  lb ground beef or turkey

2  tbsp margarine

2  cups water (amount specified by rice package)

1/2  cup Mexi corn

1 can diced tomatoes, with liquid

1 can black beans, drained (optional)

Shredded Cheddar Cheese (optional)

1. In large skillet, cook 1 lb. ground beef or turkey until no longer pink; drain.

2. Stir in rice mix, 2 Tbsp. margarine, 2 cups water, tomatoes and Special Seasonings; bring to a boil.

3. Cover, reduce heat to low and simmer 20 min. or until rice is tender. Add 1/2 cup of mexi corn and black beans during last 5 min. of simmering. Sprinkle with shredded cheese, if desired, when serving.

roasted ginger vegatable stir fry http://www.foodchannel.com/recipes/recipe/roasted-ginger-vegetable-stir-fry/

Grilled Cheese and Soup

8 slices of bread

16 slices of cheese (I like cheddar or american)

butter, softened OR mayo OR margarine

1 can Campbell's Condensed Tomato Soup (made according to directions with water)

Goldfish crackers for soup (optional)

Lightly butter both sides of bread. Place 2 pieces of cheese on 4 of the bread slices. Top cheese with another slice of bread. move to a large non-stick skillet. Cover and cook on medium for 5-10 or until the bottom piece browns. Uncover. Turn sandwiches over and cook until brown on other side, about 3 minutes. Serve hot with hot soup.

Week of Dec 9, 2012

Sun - Salsbury "Steak" (Foodnetwork)
Mon - Microwave White Chicken Chili
Tue - Jerk Pork and Baked Sweet Potatoes
Wed - Breakfast Bake
Thur - Easy Crescent Taco Bake
Fri - (eating out)

Salsbury Steak with Mushroom Gravy http://www.foodnetwork.com/recipes/sandra-lee/salisbury-steak-with-mushroom-gravy-recipe/index.html

Microwave White Bean Chili

3  whole heads garlic (about 48 cloves), unpeeled  

¾ tsp salt, divided  

3 tbsp olive oil, divided  

2  poblano peppers  

1  medium onion  

1½  lb boneless, skinless chicken thighs  

2  tbsp Southwestern Seasoning Mix  

2  cans (15.5 oz each)  Great Northern beans, drained  

1  jar (16 oz) salsa verde

Slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool. 

Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well  using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; 

microwave an additional 4-6 minutes or until chicken is cooked through. 

Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. 

Microwave, covered, on HIGH 5-7 minutes or until chili is heated through. 

Yield: 8 servings (8 cups) Nutrients per serving: Light (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g

Cook’s Tip: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. 

Omit salt. 

Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced 

avocado or chopped cilantro. 

Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.

Jerk Pork Loin

1 - (4 lb) boneless pork loin, with fat left on

2 tablespoons olive oil

6-9 tbsp Jerk Rub (Pampered Chef Rub, or other PC rub)

Directions

Preheat oven to 475 degrees F.

Brush meat with oil and sprinkle with rub. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat. Place in roasting pan.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 160F, remove the roast from the oven. Allow to rest 20 minutes before serving.

Baked Sweet Potatoes

4-6 sweet potatoes, even in size and scrubbed

Topping:

4 tablespoons brown sugar

6 tablespoons butter

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

Salt and freshly ground black pepper

Directions

Preheat oven to 375 degrees F.

Mix topping items together.  Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Cut potatoes open. Scoop one tbsp on each potato. Enjoy.

Breakfast Bake
5 eggs
1 can condensed Healthy Request mushroom soup
1 lb turkey breakfast sausage or bacon1 cup cheddar cheese and 1/4 cup for topping
3 cups Ore-Ida hash browns (frozen bag) thawed
1/2 tsp each salt and pepper
butter for greasing casserole dish
Mix all ingredients together (reserving the 1/4 cup cheese for topping) in a mixing bowl until incorporated. Pour into a well greased 2 quart casserole dish. Sprinkle cheese on top. Bake at 350 until egg is set and the top is lightly browned. Let cool 5 minutes. Serve with toast.

Easy Crescent Taco Bake
I like to add a can of black or pinto beans to this recipe.
http://www.pillsbury.com/recipes/easy-crescent-taco-bake/9c2bd5f7-63f7-4a6c-afa3-56baeedbc35a

Week of Dec 2 2012

Sun - Pot Roast
Mon - Oven Beef Stroganoff
Tue - Bacon Wrapped Meatloaf

Chicken Cordon Blue Sandwiches

Wed - Chicken Vegetables and Potatoes Bake
Thur - Beef Tacos
Fri - Chicken Cordon Bleu sandwiches (FoodNetwork)

Oven Beef Stroganoff
2 lb stew meat (beef cubes)
1 can condensed Healthy Request mushroom soup
2 tbsp Worcestershire Sauce
1 tsp each onion salt, garlic powder, salt and pepper
water as needed
1 cup sour cream
3 cups whole grain egg noodles
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 seasonings, mix. Place meat in soup mix. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just covering meat. Add more HOT water as needed. Meanwhile, boil noodles, according to package.
When meat is 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. Add in sour cream. Mix with meat and noodles. Serve immediately. Serve with a green salad or a veggie. (We like seasoned green beans with this).

Bacon Wrapped Meatloaf
I will actually be using my meatloaf recipe, but using the recipe below to wrap the bacon.
http://www.foodnetwork.com/recipes/cooking-live/bacon-wrapped-meat-loaf-with-brown-sugar-ketchup-glaze-recipe/index.html

Chicken Vegetable Potato Bake
4 Chicken Breast Halves
2 lb Red Potatoes, quartered
1 (12 oz) bag of frozen vegetables (I recommend green beans, broccoli, or sugar snap peas)
2 (1 oz) packets of dry Salad Dressing Mix (such as Ranch or Italian) 
         OR 4 tbsp meat Rub, such as Citrus Basil Rub
1/4 cup Olive Oil
1 tsp each salt and pepper
NOTE: I will be using Pampered Chef Citrus Basil Rub and adding zest and juice of 1 lemon.
Preheat oven to 350F
In a large mixing bowl, whisk salt, pepper, oil and dressing mix together. Add potatoes and chicken to bowl and coat in dressing mixture. Pour into a 9X13 baking pan. Arrange potatoes on bottom, and chicken on top. Spread the vegetables over the chicken. Cover with foil. Bake at 350F until potatoes are tender and chicken is no longer pink, 30-45 minutes.

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 Cordon Blue Sandwiches  http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-cordon-bleu-sandwiches-recipe/index.html