Week of Feb 24, 2013

Sun - Ham and Cheese Pan Souffle (Foodnetwork.com)

Mon - Pulled Pork Sandwiches and Sweet Potato Tots 
Tue - Chicken and Shrimp Fajitas
Wed - Sweedish Meatballs
Thur - Chicken Satay with white rice (Thai Kitchen recipe)
Fri - Birthday Dinner out!
Sat - Florentine Stuffed Chicken Breasts (Pampered Chef, Stoneware Inspirations, PG105)

Ham and Cheese Pan Souffle http://www.foodnetwork.com/recipes/food-network-kitchens/ham-and-cheese-pan-souffle-recipe/index.html

Pulled Pork Sandwiches
2 lb pork loin/roast 
2 tbsp BBQ Rub - such as Pampered Chef Smokey BBQ Rub
1/2 apple juice
Sauce: mix 1/2 cup BBQ sauce (you favorite brand), 1 tsp apple cider vinegar, 1 tbsp ketchup
4-6 hamburger buns
Rub pork with rub on both sides. (For better flavor, marinate in rub for 2 hours - to over night, if possible). Pour juice in roasting pan or dutch oven. Put pork in pan. Cover and bake at 325F for 4 hours or until the pork is fork tender and falling apart. Check meat every hour and turn over; add boiling water if liquid level is low.Shred/chop meat and mix with sauce. Serve on buttered toasted buns. Top with cole slaw if desired. I will also be serving sweet potato tots (from frozen bag).

Chicken and Shrimp Fajitas

2 skinless, boneless chicken breasts, cut into strips

1/2 lb cleaned shrimp

3 tablespoons lime juice

Zest of 1 lime

1 garlic clove, minced

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 red bell pepper

1 green bell pepper

1 medium onion

2 garlic cloves, pressed

1/4 tsp cumin

Salt and pepper

Fajita size Flour tortillas

Toppings if desired: sour cream, guacamole, cheese, Pico De Gallo, extra lime juice

Sprinkle meat with cumin, onion powder, garlic powder, salt and pepper. In a large skillet, heat 1 tbsp veggie oil over medium-high heat. Cook meat, peppers, onion, and garlic until chicken is cooked through. Add lime juice and zest. Serve with warmed tortillas and toppings.

Chicken Satay http://thaikitchen.com/Recipes/Appetizers/Chicken-Satay.aspx

Week of Feb 17, 2013

Sun -  Parmesan Chicken
Mon - Tomato Bisque 
Tue - Chicken Enchilada skillet 
Wed - Homemade Pizza
Thur -  Teriaki Salmon with Edamame Rice (Pampered Chef recipe, ask for PDF file)
Fri - Chicken con Broccoli

Parmesan Chicken

4 skinless, boneless chicken breast halves

1 cup Shredded Parmesan cheese

1 cup Italian Style Bread Crumbs

1 tbsp each salt and pepper

1 tbsp garlic powder

1/2 cup flour

2 eggs

2-3 cups milk

olive oil

1 cup shredded Mozerella Cheese

1 1/2 cups marinara sauce

Sprinkle chicken with salt and pepper. Mix cheese, bread crumbs and garlic powder together.

To bread the chicken you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack, a fork. Set up the assembly line: bowl with 2 cups of milk, paper plate with flour, large bowl with eggs and 1 cup milk beaten together, paper plate with cheese mix, and last the cooling rack. Put all the chicken in the 1st bowl. let set in the milk for 5 minutes. One piece at a time, place on the flour and coat with the coating. Then dip in the egg mix. Last place on cheese mix, . Lay on the cooling rack until all pieces are breaded.

Preheat oven to 425F. Heat 3 tbsp olive oil in a large oven safe skillet on med-high heat. Add chicken one at a time. Cook until golden brown on both sides, about 3-4 minutes each side. Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes. Serve with cooked spaghetti with marinara sauce.

Tomato Bisque http://www.foodnetwork.com/recipes/jeff-mauro/roasted-tomato-bisque-recipe/index.html

Enchilada Skillet http://www.ro-tel.com/recipes-Chicken-Enchilada-Skillet-2273.html

Chicken Con Broccoli
1 (15 oz) jar of Alfredo Sauce (I like Classico Creamy Alfredo)
4-6 oz (about 2-3 cups) orecchiette or shell pasta
1 lb chicken breast, cubed
1 1/2 tbsp roasted garlic, pressed
2 tbsp Herb Rub (such as Pampered Chef, or Mrs. Dash)
Salt and Pepper
2 tbsp Olive Oil
12 oz bag steamable frozen broccoli florets
Sprinkle chicken with rub, salt, and pepper. In a large non-skick skillet, heat oil on meduim heat. Add chicken and cook until no longer pink. Keep warm. Meanwhile, cook pasta and broccoli according to package directions. 
Add garlic and pasta sauce to skillet with chicken. Stir to combine. When pasta and broccoli are done, add to skillet and stir until coated. Serve immediately.

Week of Feb 10, 2013

Bologense

Sun - Chicken Strips 
Mon - Turkey Gyros (Pampered Chef recipe)
Tue- Homemade Linguine and Bologense (Husband's Birthday dinner)
Wed - Pattie Melts
Thur - Valentines Day Dinner
Fri - Beef Strognoff

Chicken Strip

1-2 lb skinless, boneless chicken breast cut into strips

soak the chicken in 2 cup milk mixed with 2 tsb vinegar (or 2 cups butter milk) 4 hours to overnight

Breading

1 tsp Seasoning Salt (such as Johnny's)

1 tsp Paprika

1/2 tsp sugar

1 1/2 cup AP Flour

Deep Fat Fryer or large, sturdy skillet 3/4 full of veggie oil

Heat oil to 365F. Have a draining/cooling rack ready (or a sheet pan with paper towels)

Dump breading ingredients into large freezer size ziploc bag. Wipe of some of the excess milk, put in chicken strips a few at a time in the bag. Shake to coat. Fry until no longer pink in middle - about 6-10 minutes or until the reach an internal temp of 170F. Let drain for a minute of two before eating

Turkey Gyros (Pampered Chef Recipe)
Gyros:
1/2 small onion
2 tbsp chopped Italian parsley
1 lb ground turkey (93% lean)
2 pressed garlic gloves
1/2 tsp thyme
1/2 tsp each salt and ground black pepper
2 tsp olive oil
4 pita rounds
sliced cucumber and tomatoes
Yogurt Sauce:
1/2 cup plain Greek yogurt
2 pressed garlic cloves
1/8 tsp salt
2 tbsp chopped Italian parsley
1/4 cup chopped cucumber
1. Start Gyros, preheat oven to 500 F. Finley chop onion, parsley, and press garlic. Add onion, garlic, 2 tbsp of parsley, turkey, thyme and salt and pepper in a mixing bowl. Mix vigorously until well blended.
2. Add oil to skillet, heat over medium-high heat 1-3 minutes or until simmering. As oil heats, form turkey mixture into four thin, rectangular loaves, about 1/4 inch thick. Cook 1-2 minutes on each side or until browned. Place skillet in oven and bake 6-8 minutes or until internal temperature is 165F, and loaves are no longer pink.
3. Meanwhile, prepare sauce. Combine ingredients in bowl and mix well.
4. Heat pitas in microwave for 30-60 seconds.
5. Remove turkey loaves from oven. thinly slice lengthwise. Arrange on/in pita with the sliced cucumber and tomatoes. Top with 1 tbsp of the yogurt sauce.
4 servings. Calories 410, Total Fat 14 g, Sat. Fat 3.5 g, Carbs 41 g, Protien 32 g, Fiber 4g.

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

1/2 cup red wine

1 lb ground veal or ground pork or sausage

2 (14 1/2-ounce) cans crushed tomatoes and their juices (or 4 cups fresh, seeded, diced tomatoes)

3 oz cream cheese

3 tablespoons chopped parsley leaves

Salt and freshly ground black pepper

1 pound fettuccine

1 cup freshly grated Parmesan cheese

Directions

In a large pot, cook the ground meat and the pancetta or bacon, until browned. Add oil, if needed. Add the onions, carrots and celery and cook, stirring often, until soft, 4 to 5 minutes. Add the garlic, nutmeg and thyme, and cook until fragrant, about 30-60 seconds. Add 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 with salt and/or fresh ground black pepper, to taste.

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.

To make homemade pasta: http://www.foodnetwork.com/videos/homemade-pasta/63844.html

Patty Melt http://www.foodnetwork.com/recipes/patrick-and-gina-neely/patty-melt-recipe/index.html

Week of Feb 3, 2013

Sun - BBQ Chicken and Twice Baked Potatoes
Mon - Pot Roast
Tue - Chimichangas
Wed - Philly Cheese "Steaks"
Thur bulgogi http://www.kikkoman.com/cookbook/search/recipe.php?numb=00001003
Fri - Smoked Pork Chops

BBQ Chicken http://www.foodnetwork.com/recipes/down-home-with-the-neelys/barbecue-chicken-recipe/index.html

Chimichangas

3 cups cooked shredded beef roast (I'll be using leftover roast)

1 can black beans, drained and rinsed

1 to 2 cups Grated Monterey Jack, asadero, or Cheddar cheese, or a combination

1 (4 oz) diced green chiles

4 thin 10- to 12-inch flour tortillas, warmed in microwave for 30-60 seconds

Vegetable oil for deep-frying

Optional toppings: shredded cheese, sour cream, chopped tomato, sliced scallions, salsa or  pico de gallo

Mix shredded meat, beans, chiles (juice and all) and shredded cheese. Spoon shredded meat mixture evenly over the tortillas. Roll up each tortilla, tucking in the ends to make a secure fat tube, like a burrito. Secure the ends with toothpicks. Shortly before you plan to eat the chimichangas, warm at least 4 inches of oil in a Dutch oven or other large heavy pan to 375 degrees F. Fry the chimichangas one or two at a time until golden brown, about 3 minutes. Turn over once to fry them evenly. Drain them and arrange on serving plates. Top with cheese, sour cream, tomato, scallions and salsa if desired. Serve immediately.

If you prefer, you can also bake them in a 375F oven on a greased cookie sheet until golden brown.

bulgogi http://www.kikkoman.com/cookbook/search/recipe.php?numb=00001003

Smoked Pork Chops http://www.foodnetwork.com/recipes/sunny-anderson/grilled-smoked-pork-chops-with-sweet-and-sour-glaze-recipe/reviews/index.html