Week of Aug 23, 2015

Sun - Bolognese
Dessert - Caramel Bundt Cake
Mon - Chicken Bites
Tue - Burritos and Smoked South West Corn Custurd
Wed - Pepperoni Pizza
Thur - Breakfast Potato Frittata
Fri - Alfredo Tortellini with Bacon
Sat - Panini

Beef Bolognese

Ingredients

2 tablespoons olive oil

4 ounces pancetta or bacon, diced and browned

1 cup 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 or pork

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 spaghetti pasta

1 cup freshly grated Parmesan cheese

Directions

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

Caramel Cake

3 cups AP flour

2 sticks (1 cup) unsalted butter, room temperature

2 cups dark brown sugar

1 cup granulated sugar

1 tsp salt

1 tsp vanilla

5 large eggs

1/2 tsp baking powder

1 cup milk

In a standing mixer: Cream butter and sugar until lightened and fluffy. Add eggs, vanilla, milk, mix until combined. Add flour, baking powder, salt. Mix until combined. Whip batter for 1 minute. Pour into greased and floured bundt cake.

Bake 325F for about 40 minutes, or until golden brown and a tooth pick comes out from the middle clean.

Allow to cool completely. Invert onto a stand or platter. Drizzle with caramel syrup.

Deep Fried Chicken Bites

Chicken Bites

2 skinless, boneless chicken breast cut into bite sized pieces

1 egg

1 cup + 1/2 cup milk

1 cup + 1/4 cup flour

1 cup Italian seasoned bread crumbs

2 tbsp each salt and pepper

1 tbsp garlic powder

Soak chicken in a pan with the cup of milk, add more if needed, enough milk to cover all the chicken. BREADING STATION: mix flour, salt, pepper, garlic in one round cake pan (or other container that is about the same size). Mix egg and 1/2 cup milk in a round cake pan. Put bread crumbs in another round cake pan. To coat chicken: take a strip from the milk and place in flour, then egg, then bread crumbs. Make sure it's completely covered in each step.

Use olive oil to coat the cookie sheet. Lay coated strips on the sheet in single layer (no over lapping). Bake at 350F in the oven (or toaster oven) until done and golden brown - about 20 minutes. Turning chicken over once. (you can also fry them in a pan over medium heat OR deep fryer)

Serve with a green salad mix or spinach salad.

Homemade Pepperoni Pizza

Make your own dough directions below OR you can buy pre-made unbaked dough (such as Pillsbury) at the grocery store in the fridge sections
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

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.

Panini:
4 ciabatta sandwich rolls OR 8 slices of bread
Olive oil
walnut, roasted red pepper, & basil pesto cream cheese (recipe below)
8 slices mozzarella cheese
medium tomato, cut into 8 thin slices
8 Slices Deli turkey
8 Slices salami and/or Prosciutto or other cured meat
 DIRECTIONS:
1/4 tsp Mrs. Dash seasoning mix
Heat closed contact grill 5 minutes.
Cream cheese spread: 4 oz softened cream cheese, 2 large roasted red peppers (canned), 1/2 cup walnut basil pesto (substitute for bottled, prepared pesto if desired). Blend in food processor until smooth.
Cut each roll in half horizontally; brush outside of each half with oil. Spread cream cheese mix on inside of both halves. Layer each sandwich with cheese, meat and tomato. Sprinkle with salt and pepper. When grill is heated, place sandwiches(s) on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Serve warm.

Week of Aug 9, 2015

Swedish Meatballs

Sun - Crock Pot Swedish Meatballs 

Mon - Chicken Curry

Tue - Fish Tacos with Slaw

Wed - Spaghetti Carbonara

Thur - Teriyaki Chicken

EASY Swedish Meatballs
1 (32 oz) package frozen meatballs, thawed (not Italian)
2 (10 oz) cans condensed cream of mushroom soup
1 package dry powdered onion soup mix
2 soup cans full of milk
1/2 cup sour cream
in a large skillet brown meatballs, then remove. Add in soups, sour cream, and milk to skillet and mix. Return meatballs and heat on med-high heat until hot. Serve over Minute Rice or egg noodles prepared according to package.
CROCK-POT RECIPE: brown meatballs in oven, toaster oven or skillet before adding to crock pot. Mix soups, sour cream, and milk in crock pot, mix. Add in meatballs. 4-6 hours on medium. Serve over Minute Rice or egg noodles prepared according to package.

Yellow Panang 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

Juice and zest of 1 lime
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 onion in oil until meat is no longer pink. Add curry paste, coconut milk, ginger, potatoes, pepper, carrots, and chicken stock to pot. Simmer on medium until potatoes are tender, about 15 minutes. Serve with white or jasmine rice.

Crunchy Fish Tacos
24 (about 16 oz) fish sticks or breaded fish fillets
12 yellow corn tortillas
1 small head cabbage, shredded 
2 limes
1/2 cup sour cream
2 tsp ground cumin 
1/4 tsp cayenne pepper (optional) 
Bake fish sticks according to package. Heat tortillas. Mix sour cream, cumin, zest of a lime, tsp lime juice, and cayenne pepper (optional, if you want it spicy) until combined. Assemble taco with 2 fish sticks (or about a 2 oz fish fillet), top with sauce and cabbage.

Yakitori (Chicken and Vegetables) Kikkoman Recipe
Ingredients (Makes 6 servings)
1-1/4 cups Kikkoman Teriyaki Baste & Glaze
2 cloves garlic, crushed
1 piece fresh ginger root, grated (4-inch)
1 pound boneless, skinless chicken thighs, cubed
6 leeks, cut into 1/2-inch pieces

Instructions
Cover skewers with water and soak at least 30 minutes. In a medium bowl, mix together the Teriyaki Baste & Glaze, garlic and ginger (reserve 1/4 cup of marinade). Add chicken to the bowl, toss and let marinate in the refrigerator for at least 30 minutes.
Preheat the oven broiler. Thread previously soaked wooden skewers and thread alternately with 2 pieces of chicken and 2 pieces of leeks. Place on a cookie sheet lined with aluminum foil and brush with reserved marinade. Broil for 5 minutes on each side, until chicken is cooked through.

Week of Aug 2, 2015

Sun - Ravioli Salad and Cold sandwiches
Mon - Green and Navy Bean Salad with Bacon
Tue - Tamale
Wed - BUFFALO Chicken Burgers
Thur - Crock-Pot Butter Chicken (Indian Style)
Fri -Falafel Pita and Greek Quinoa Salad

Ravioli Salad
20 oz package fresh raviolis (your favorite flavor)
1/4 cup sun dried tomatoes in oil
3 tbsp butter
2 tbsp finely chopped olives
1/4 cup chopped basil
Grated Parmesan Cheese
Cook pasta according to package directions. Drain, rinse with cold water. In a large bowl mix pasta butter, olives, and tomatoes with oil with the warm pasta. The pasta should melt the butter. Add in the basil and top with Parmesan cheese.

Green Bean Salad with bacon
Ingredients
3 tsp extra-virgin olive oil
Salt and pepper
1 tsp lemon juice
1 (15 oz) can white beans, drained and rinsed
1 pound green and/or wax beans, trimmed and halved
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 lb bacon, diced
Directions
1. Dressing: Whisk the juice, and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil.
2. Brown bacon in a large non-stick skillet. Drain, leaving about 1-2 tbsp of drippings in skillet.
3. Cook grean/wax beans in skillet until tender, about 5 minutes. Stirring often. Add in white beans. Stir together. Empty into salad bowl with dressing. Serve warm or cold. 

4. Before serving, stir the parsley and chives into the salad and season with salt and pepper.
Tamales
Pampered Chef Recipe. I like to add shredded pork or beef to the filling.

Crock-Pot Butter Chicken (Indian Style)
Follow directions, except put into crock pot on low for 6 hours to cook.