Week of Jan 27, 2013

Sun - Roman-style Chicken (Giada DeLaurentiis)
Mon - Scalloped Potatoes and Ham (see week of Aug 7, 2011)
Tue - Tequila-Lime Chicken with rice pilaf
Wed - EASY Pasta Primavera with shells
Thur - Garlic-Ginger Chicken (Guy Fieri)
Fri - Smoked BBQ Brisket (Husband is doing this one)
Sat - Brisket chili

roman-style chicken http://www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe/index.html

Tequila-Lime Chicken

1/2 cup tequila

1 tbsp lime zest (about 1 lime)

6 limes, for freshly squeezed lime juice

1 tsp chiplote chili powder

1 tbsp minced fresh garlic (about 3 cloves)

2 tps kosher salt

1 tsp freshly ground black pepper

6 split boneless, skinless chicken breast halves

Directions

Combine the tequila, lime juice and zest, chili powder, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate for at least 3 hours, but up to 24 hours.

Remove chicken from marinade. Throw away marinade. Grill (on BBQ grill or on grill pan) on medium heat until the chicken is cooked through, about 5 minutes per side. 165f with a meat thermometer.

Let stand 5 minutes before cutting and serving. Recommended: Serve with rice, warm tortillas, and lime wedges.

I am using Farm House Rice Pilaf  prepared according to package directions,

EASY Pasta Primavera

12 ounces pasta (I will be using conchiglie - small shell shaped pasta)

1/2 pound broccoli florets and/or squash/zucchini

2 carrots, julienned

1 bell pepper, cut into thin strips

1/4 cup extra virgin olive oil

4 cloves of garlic, pressed

1/4 tsp red pepper flakes (optional)

1 jar (15 oz) of your favorite alfredo or parmesan cheese sauce (I use Bertolli)

salt and pepper to taste

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Add the squash and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just fragrant, about 30 seconds. Stir in 1/4 cup of the reserved cooking water, add pepper flakes, 1 tsp freshly ground black pepper. Pour over the pasta and vegetables. Add the cheese sauce and toss to combine. Season with salt and pepper is desired.

Garlic-ginger chicken http://www.foodnetwork.com/recipes/guy-fieri/dirty-ps-garlic-ginger-chicken-thighs-recipe/index.html

Brisket Chili see three beans chili, but substitute leftover brisket for meat.

Week of Jan 20, 2013

Sun - Baked Chicken and Dumplings

Baked Chicken and Dumplings

Mon - Italian Sausage Rigatoni 
Tue - Red Beans, Sausage, and Rice
Wed - Corn and Cheese Chowder with Bacon (Foodnetwork)
Thur - Indonesian Ginger Chicken (Ina Garten)
Fri - Chicken Cattatori

Baked Chicken and Dumplings

chicken and veggies

1 lb cooked, diced chicken or turkey

1 can cream of celery or chicken soup

2 stalks of celery, diced

2 cloves of garlic, pressed

1/2 medium onion, diced

1 small bag of frozen mixed veggies

1 1/2 can of water

salt and pepper

Sauté the onion, celery and garlic until onion is translucent. Meanwhile, mix soup, water, salt and pepper in a 9x13 baking pan. Add all other ingredients, and mix together.

 dumplings - drop biscuits

2  cups flour

1 tsp sugar

1 tsp baking powder

1 tsp salt

4 tbsp soft butter

4 tbsp shortening

3/4 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 3/4 cup milk, let sit 2 minutes)

 Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk mix until it forms a dough. Scoop small dumplings out of the mix and drop into the pan on top of the chicken/veg mix.

Bake at 375 uncovered until the dumplings are golden brown and done all the way through. About 30-40 minutes.

Sausage and Rigatoni

4 Chicken Sausage links (I like the Artichoke and Mozzerella)

1 cup sliced roasted red peppers (from can, drained)

1 can diced tomatoes with basil and garlic

3 cups rigatoni pasta

In a large non-stick skillet, cook sausage and veggies together until sausage over medium heat. Meanwhile, cook pasta according to directions. When sausage is done, add in tomatoes with juice to skillet. Add salt and pepper to taste. Serve over pasta. Sprinkle with shredded cheese, if desired.

Red Beans, Sausage and Rice

13.5 oz Johnsonville Andouille Sausage

1 tbsp oil

3 celery stalks, chopped

1 medium onion, chopped

1 meduim bell pepper, chopped

3 cloves garlic, minced

1/2 cup water

2 bay leaves

1/4 to 1/2 tsp cayenne pepper

2 16 oz cans red kidney beans 

1 8 oz can tomato sauce

Cooked white rice

In large skillet, brown sausage in oil, 3-4 minutes. Add celery, onion, green peper, and garlic. Continue to cook until vegatbles are tender. Add water, tomato sauce  bay leaves, cayenne, and beans. Cover and simmer for 15-20 minutes. Remove bay leaves. Either add hot cooked rice and stir to combine OR serve over rice.

Corn and Cheese Chowder  http://www.foodnetwork.com/recipes/ree-drummond/corn-and-cheese-chowder-recipe/index.html

 Indonesian Ginger Chicken (Foodnetwork) http://www.foodnetwork.com/recipes/ina-garten/indonesian-ginger-chicken-recipe/index.html

Chicken Cattatori

Ingredients

4 chicken breast halves (bone in, skin on)

1 tsp each salt and freshly ground black pepper

1 medium onion, thinly sliced

1 red bell pepper, thinly sliced

1 tbsp capers

2 carrots, sliced

1/2 pound white mushrooms, thinly sliced

2 garlic cloves, pressed

1/2 cup dry red wine

1/2 cup chicken broth

1 (14 1/2-ounce) can diced tomatoes in juice

1/2 teaspoon dried oregano

1/8 teaspoon red pepper flakes or more to taste

Directions

Rinse the chicken and pat dry with paper towels. Brown chicken in 2 tbsp oil in an oven safe pot. Remove chicken after skin is browned. Add veggies to pot and cook for 5 minutes or until onions are soft. Place chicken back and add other ingredients. Bring to boil then set in a 350F oven for 2 hours, or until chicken is fork tender. Serve with 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 broth.

Week of Jan 13, 2013

Pepperoni Pizza

Sun - Homemade Pepperoni Pizza
Mon - French Dip Sandwiches and Steak Fries
Tue -Chicken Fajita One Pot Dish (Food.com)
Wed - Pasta Puttenesca (Foodnetwork)
Thur -Chinese Spareribs
Fri - Swiss Steak with Mashed Potatoes

Homemade Pepperoni Pizza
dough (for 2 pizzas)
2 tbsp granulated sugar
1 tbsp salt
2 tbsp olive oil plus 2 tsp to bush on crust
3/4 warm (about 100-110F) water
1 tsp (about 1/4 oz or 1 packet) dry active yeast
2 cups AP flour (or 1 cup AP and 1 cup Whole Wheat)
corn meal for dusting pan
toppings (for 2 pizzas):
2 cups pizza or pasta sauce
2 cup pepperoni slices
3-4 cups shredded mozzerella cheese
2-4 tbsp grated parmesan cheese

Sun Dried Pesto Pizza

Place yeast, sugar and warm water in a small bowl. Stir. Allow the yeast to work, let stand 5 minutes or until a foam forms on top. (NOTE: If this does not happen after 10 min, the yeast may have been bad, or the water may have been to hot so the yeast may be dead, or if water is too cold it doesn't activate.) 
.Place flour and salt in a bowl of a mixer. Stir together Using the paddle attachment. Add the oil to the yeast mixture., Start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Take out of  bowl. Roll into a ball. Grease a large, clean, mixing bow. Place the dough in the greased bowl, cover, and allow to rest and rise for an hour.

Separate the dough into 2 halves. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. Knead the dough for 5-15 minutes, or until it is stretchy and does not break easy.

Preheat oven to 475F. Roll out the dough, either by stretching it with your hands, or if your not that brave, use a rolling pin. Roll/strech the dough until it is thin as you like. Lay on parchment paper. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy, bread-like texture.

Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Put on toppings. Slide the pizza onto the pizza stone or pan, bake for 7 minutes, or until bubbly and golden brown.

French Dip Sandwiches

Au Jus: 2 cans beef consomme or beef broth

1 1/2 pounds deli sliced roast beef

Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper

4 sandwich rolls, split (something chewy and crusty)

4-8 slices of swiss cheese (optional)

Sprinkle meat with grill seasoning or salt and black pepper. To assemble sandwiches, cut rolls in half, lay cheese slices on one side of rolls (1-2 slices). Then using a pair of kitchen tongs, dip meat into au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

Chicken Fajita One Pot Dish http://www.food.com/recipe/fajita-style-one-dish-chicken-dinner-20786

Pasta Puttenesca  http://www.foodnetwork.com/recipes/ellie-krieger/pasta-puttanesca-recipe/index.html

Chinese Spareribs

1/2 cup rice wine vinegar

1/4 cup soy sauce

1 cup pineapple juice

1 cup orange juice

2-inch piece fresh ginger, peeled and grated fine

1/2 red bell pepper, finely diced

1/2 yellow bell pepper, finely diced

Salt and freshly ground black pepper

3 scallions (green onions) chopped

1 (2-pound) rack pork spareribs, trimmed of excess fat and cut by butcher into pieces

1 tbsp Chinese five-spice powder

Sea salt and freshly ground black pepper

Add all to roasting pan or oven safe pot. Bake covered with foil for 2-3 hours at 350. Stirring every hour. The liquid should half-way cover the meat. Add more hot water if need.

Week of Jan 6, 2012

Sun - French Onion Soup (Foodnetwork)
Mon - 30 Minute Roast Chicken (Pampered Chef)
Tue - Chicken Enchiladas
Wed - Beef Bolognese
Thur - Yellow Curry
Fri - Date night! dinner out

French Onion Soup 
http://www.foodnetwork.com/recipes/food-network-kitchens/french-three-onion-soup-recipe/index.html



30-Minute Chicken Recipe (Pampered Chef)
1 whole chicken (3½-4 pounds)
1 tablespoon olive oil
Seasoning Mixture (see below)
Deep Covered Baker or other stone casserole dish with a tight fitting lid
Lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck; then tuck under back of chicken. Place chicken on Cutting Board; brush with oil using Chef’s Silicone Basting Brush.
For seasoning mixture, combine ingredients in Prep Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in baker.
Microwave, uncovered, on HIGH 25-30 minutes or until Pocket Thermometer registers 165F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170F).
Yield: 4-6 servings
Seasoning Mixture feel free to use your favorite meat rub or marinade for this instead,
1 tablespoon all-purpose flour
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
¼ teaspoon dried thyme leaves
Nutrients per serving: Calories 330, Total Fat 15 g, Saturated Fat 3.5 g, Cholesterol 135 mg, Carbohydrate 2 g, Protein 44 g, Sodium 420 mg, Fiber 0 g 

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 or spagehti 

1 cup freshly grated Parmesan cheese

Directions

Bolognese with meatballs

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

Yellow Chicken Curry
2 tsp - 1 tbsp Panang Curry Paste (I like A Taste of Thai brand)
2 medium potatoes, cubed
1 bell pepper, diced
2 carrots, diced
1/2 onion, diced
2 tsp fresh ground ginger OR 1/2 tsp dried ground ginger
2 (13.5 oz) cans Coconut Milk
1 can chicken stock
2 lb chicken or pork, cubed
1 tbsp oil
In a large stock pot, cook chicken (or pork) and vegetables (except potatoes) in oil until meat is no longer pink. Add curry paste, coconut milk, ginger, potatoes and chicken stock to pot. Simmer on medium until potatoes are tender, up to 1 hour. Serve with white or jasmine rice.