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