week of July 14, 2013

pie and quiche

Sun - Perfect Grilled Burgers (Food Network)
Mon - Chicken and Noodle Skillet (Pillsbury)
Tue - Nacho's
Wed - Beef Raviolis with Easy Tomato Sauce
Thur - Easy Pad Thai Chicken (Thai Kitchen)
Fri - Ham Pie
Sat - Breakfast Casserole and Toast

Perfect Grilled Burgers: http://www.foodnetwork.com/recipes/perfect-grilled-burgers-recipe/index.html

Chicken and Noodle Skillet (Pillsbury)
 http://www.pillsbury.com/recipes/chicken-and-noodles-skillet/9f7227fc-93d4-4115-9eca-1a391e3dcadc

Nachos
8 oz corn tortilla chips
1 16 oz can black beans
1 7 oz can mexican-style corn
2-3 cups shredded mexican blend cheese
1 cup chunky salsa

• 1 cup sour cream
• 1 cup green onion, chopped
• 1 tomato, diced
• Preheat oven to 375F. Layer chips, beans, corn, salsa and cheese on a baking sheet. Bake 5-10 minutes until warm and the cheese is melted. Top with green onion, tomato, and dollops of sour cream.

Beef Raviolis and Easy Tomato Sauce

1 can (14.5 oz) Diced Italian Seasoned Tomatoes

3 tbsp good extra virgin olive oil

1 garlic clove, pressed

1 tsp each salt and pepper, or to taste

1/2 cup of freshly grated Parmesan cheese for serving

1 bag of frozen Beef Ravioli (25 oz, I use Rosetto brand)

 Cook ravioli according to package directions and keep warm. In a large skillet saute garlic in 1 tbsp oil until fragrant, do not brown. Add tomatoes (with juice), the rest of the oil, salt and pepper, heat on medium heat until hot. Toss the ravioli with the sauce and serve immediately with cheese.

Easy Pad Thai Chicken http://www.thaikitchen.com/Recipes/Rice-and-Noodles/Easy-Chicken-Pad-Thai.aspx

Ham Pie

Crust use Pillsbury ready made crust according to package direction

2 cups flour

1 tsp salt

8 tbsp butter

8 tbsp Crisco shortening

1 tsp white vinegar

2 tbsp - 1/4 cup water

To make crust: using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.

Filling

2 cup diced ham

1 can condensed cream mushroom soup

2 cups shredded cheddar cheese

4 pats of butter

1 can whole corn

To assemble pie: Put 1 circle of crust in the bottom of the pan. Add 1/2 the ham to the bottom, then 1/2 the cheese and 1/2 of the corn. Spread 1/2 the soup on top. Repeat 1 more time. Put the butter on, then the top crust on. Make sure to slit a few hole on top for venting. Brush with egg wash. Bake at 350 for 1 hour or until crust is golden brown.