Week of April 27, 2014

Sun- Grilled Steak (Pampered Chef Recipe)

Scalloped Potatoes with Ham

Mon- Baked Scalloped Potatoes and Ham
Tue- Chili Verde Enchiladas (by Marcela Valladolid)
Wed- Alfredo with Ham and Peas
Thur- Skillet Chicken and Artichokes (Food Network)


Fri- Oven "BBQ" Pulled Pork

Steak and Mushroom Skewers

Ingredients:
1/2   cup (125 mL) balsamic vinegar 2   tbsp (30 mL) olive oil 2   tsp (10 mL) dried thyme leaves 3   garlic cloves, pressed 1/2   tsp (2 mL) salt		1/4   tsp (1 mL) ground black pepper 1   red bell pepper 1   lb (450 g) boneless beef top sirloin steak, cut 1 in./2.5 cm thick 1   package (8 oz or 228 g) mushrooms

Directions:
1.	In large bowl, whisk together vinegar, oil, thyme, garlic pressed with Garlic Press, salt and black pepper; set aside. Cut bell pepper and steak into 1-inch (2.5 cm) pieces. Place bell pepper, steak, mushrooms and marinade into large resealable plastic food storage bag. Seal bag and turn to coat. Marinate in refrigerator 1-3 hours.
2.	When ready to grill, prepare grill for direct cooking over medium coals. Alternately thread steak and vegetables onto Skewers. Lightly grease grid of grill. Place Skewers on grid of grill. Grill, uncovered, 8-10 minutes for medium rare to medium doneness or until meat is evenly browned and vegetables are crisp-tender, turning occasionally.
Yield: 4 servings Nutrients per serving: Calories 290, Total Fat 15 g, Saturated Fat 4 g, Cholesterol 60 mg, Carbohydrate 12 g, Protein 27 g, Sodium 350 mg, Fiber 2 g 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 1 1/2 cups 2% milk 1 tsp each salt and pepper 1/2 tsp garlic powder 1 tbsp dried parsley flakes 1 tsp Dijon Mustard (optional; don't substitute yellow mustard) 2 tbsp chives, chopped and/or fresh parsley, chopped, for topping (optional) Slice potatoes thinly, with or without skin, (I prefer using a Mandolin or food processor 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 HARDEN/THICKEN UP QUICKLY! MAKE WHEN READY TO ASSEMBLE CASSEROLE! To assemble, in a greased 9 in square baking 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. Allow to cool for 10-15 minutes before cutting. Serve with with chopped chives and/or parsley. (NOTE: 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.) Alfredo, Gnocchi, Ham and Peas Alfredo, Gnocchi and Ham 1 jar Alfredo Sauce (I recommend Bertolli, ask for homemade version) 12-16 oz pre-made, fresh packaged Gnocchi 1 cup diced ham 1/2 cup frozen peas 2 green onions, chopped, if desired Cook pasta according to package directions, drain thoroughly. Heat sauce, ham and peas in a sauce pan on med-high heat, stirring frequently. Careful not to burn the sauce, it burns easily. Mix pasta and sauce together and put on a serving plate. Top with green onions and serve. Oven BBQ Pulled Pork Sandwishes 3 lb pork shoulder/roast  2 tbsp BBQ Rub - such as Pampered Chef Smokey BBQ Rub 1/2 apple juice Sauce: mix 1 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. Shred/chop about 2/3 of the roast and mix with sauce. Serve on buttered toasted buns. Top with cole slaw if desired. I will also be serving sweet potato fries (from frozen bag).