Week of Feb 22, 2016

Mon - Lasagna
Tue - Chicken Cordon Bleu
Wed - Baked Potato Soup
Thur - Sloppy Joes

Fri - Homemade "Shake and Bake" Pork Chops

Lasagna
1 1/2 - 2 boxes (about 16 pieces) of packaged or fresh lasagna noodles, cooked el dente
16 oz ricotta cheese
1 egg, beaten
1 cup of three Italian cheese blend (Romano, parmesan, mozzarella)
2 tsp each salt and pepper
4 cups shredded cheese (mozzarella or cheddar/mozzarella mix, or Italian mix)
2 jars/cans of favorite marinara/spaghetti sauce
1 lb italian sausage, browned and crumbled
Mix ricotta, egg, salt, pepper, and 1 cup of italian blend cheese in a mixing bowl. In a 9x13 pan, spread a lite layer of sauce on the bottom of the pan. Next, put a layer of noodles - about 4 noodles slightly overlapping. Scoop small spoonfuls of ricotta mixture on noodles (no need to spread, it will melt). Top with sauce, sausage, and cheese. Repeat two more times. Last, add another layer of noodles, sauce and shredded cheese.
Bake at 350, covered with foil, in the oven until warm - about 40 minutes. If desired, take foil off for the last 10 minutes to brown cheese.


Baked Potato Soup
3 tablespoons butter
2 garlic cloves, pressed
1 box stock (chicken or veggie), heated
4 large baker potatoes, peeled and cubed
1 cups milk
1/2 cup heavy cream
1/2 cup sour cream
3 tsp kosher salt
1 tsp freshly ground pepper
1/4 cup minced chives
grated Cheddar Cheese
1/2 lb bacon, cooked crispy and broken up to chunks
Directions
In a large saucepot, over high heat melt the butter and garlic. Cook over medium heat until fragrant. Add the hot stock and whisk to combine. Add potatoes. Add enough hot water to cover potatoes. Stir in salt and pepper. Boil until potatoes are tender. Meanwhile, cook bacon. DO NOT DRAIN potato water.
When potatoes are ready, mash in water with a masher. Leaving some lumps depending on how chunky you like your soup. Stir in the milk, cream, sour cream, and 1/2 the chopped bacon. Heat through. Serve in bowls with chives, cheese, bacon pieces and extra sour cream if desired.

Sloppy Joes
4-6 hamburger buns
4-6 cheese slices
Filling:
1 lb ground beef
1 tbsp tomato paste
2 tbsp ketchup
2 tsp brown sugar
1 tsp each onion powder, garlic powder, and paprika
1 tsp seasoning salt
Deep Covered Baker (microwave version): Spread beef on the bottom of the Deep Covered Baker. Sprinkle the seasoning salt on top. Cover, and cook in microwave on high for 13-15 minutes or until no longer pink. (OR you can do this on the stove top in a skillet on medium heat). Drain. Chop meat into small bits.
Add tomato paste, ketchup, sugar, and other seasonings to meat. Stir. Heat in microwave for 1 minute, or until warmed. Taste, you may need to add additional salt or sugar depending on your preference. Serve on warmed buns with cheese.


Homemade Shake and Bake Porks chops


Roasted Garlic Mashed Potatoes
4 baking potatoes, peeled and diced
4 roasted garlic cloves, pressed (roast garlic at 350F wrapped in foil for 15-20 minutes or until browned)
4 tbsp butter
1/4 cup sour cream
1 tsp salt and pepper
Boil potatoes in a large stock pan until tender, do not over cook. Mash with potato masher or a ricer keep in pan. Add garlic, butter, sour cream and salt and pepper. Mix over low heat until butter is melted and everything is incorporated. Serve in a serving bowl immediately.

Week of Feb 14, 2016

Sun - Ravioli and meat sauce
Mon - Pork Verde (Crock Pot) Tacos
Tue - Taco Salad
Wed - Spagetti and Sauce 
Thu - Hong Kong Style Noodles
Fri - Waffles for Dinner

Meat Sauce (marinara)

1 lb ground italian bulk sausage

5 cups fresh tomatoes, seeded, diced
1 14 oz can diced tomatoes with juice (or another 2 cups fresh tomatoes)

Meat Sauce

1 6 oz can  tomato paste
1 tbsp each fresh basil and oregano, chopped
2 tsp italian parsley, chopped
4 cloves garlic, pressed
1 medium onion, chopped
1 bell pepper, chopped (optional)
1 tbsp olive oil
2 tbsp granulated sugar
2 cups stock (any you prefer, I use veggie)

1 cups water
Salt and pepper to taste
In a large sauce/stock pan: Brown sausage, drain and set aside. In same pan saute onion, green pepper in oil (if needed) until tender, add garlic until fragrant. Add other ingredients. Simmer on med-low heat for at least 1 hour (3 hours best). Can refrigerate for up to 4 days or freeze in air tight container(s) for up to 6 months.

for the pasta I will be using Giada DeLaurentis' recipe. (becuse you can do it in a food processor!) http://www.foodnetwork.com/recipes/giada-de-laurentiis/corn-tortelli-with-tarragon-butter-recipe/index.html 


Taco Salad

1 (about 11 oz) sack Doritos or any corn tortilla chips

1-2 cups cooked, shredded chicken (using left over from roast chicken) OR 1 lb Ground Beef, browned, crumbled and drained

2 jalapeno peppers, seeded and finely chopped (optional)

1 medium onion, chopped

1/2 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

1 can black beans

Handful cilantro leaves, chopped

Juice of 1 lime

Beef Taco Salad

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Salsa and sour cream or salad dressing (optional)

Sprinkle chicken with taco seasoning. Heat chicken and beans, on stove or microwave until hot. Meanwhile, combine tomatoes, remaining onions, jalapenos, cilantro, and the juice of the lime in a large bowl. 

Layer salad: chips on bottom, then meat mix, veggie mix, handful of lettuce or cabbage, top with cheese, and salsa and sour cream or salad dressin

Spaghetti and Sauce

Cook pasta according to package.

Warm up sauce from Sunday.

Hong Kong Style Noodles http://www.foodnetwork.com/recipes/hong-kong-style-noodles-with-chicken-and-vegetables-recipe/index.html

Waffles
I like Krusteaz Belgian Waffle mix. I like to add an additional tsp of vanilla extract to the batter. serve with browned sausage or bacon.

Week of Feb 7th, 2016

Carbonara with Poached Egg

Mon Pot Roast
Tue - Hot Beef Sandwiches
Wed Carbonara
Thur Shredded Chicken Tacos
Fri Michael's Special Birthday Dinner - Osso Bucco!
Sat French Onion Soup

Beef Pot Roast
Ingredients
3 lb chuck roast
salt and pepper
1 large onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped

Crock Pot Roast`

4 cloves garlic, pressed
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon dried rosemary
1 tbsp Worcestershire sauce
1 tsp browning liquid
5 cups beef or veggie stock
Directions
Brown roast in 2 tbsp oil on high heat preferably in the roasting pan or cast iron pot (Dutch oven) you will be using to roast meat in oven. Turning to brown on all sides. Remove meat. While still on high heat, add 1 cup of the stock, scrap pan. Add all other ingredients except potatoes to pan. Return meat and add enough stock so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil /lid for 3 hours at 350F. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more HOT stock if need. Cover. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.
For Gravy:
2 tbsp all-purpose flour
2 tbsp butter
mix together, whisk into drippings from roast pan on high heat. Boil, whisking constantly until thickness is reached.
NOTE: SLOW-COOKER directions:Add vegetables to bottom of cooker. Pour in stock and bay leaves. Put roast on top and add seasonings. Cook on high for 6 hours. At the last 2 hours, mix in the flour and butter mixture.

Hot Beef Sandwiches
12 slices white bread
Leftover Roast Beef (at least 1 cup)
Leftover Beef Gravy (at least 2 cups)
Heat beef and gravy together in a sauce pot until hot. Pour over bread. Serve with mashed potatoes and a vegetable.
NOTE: If you do not have enough gravy, make more using a can of beef stock, 1 tsp Worcestershire Sauce and 2 tbls flour. Mix together with any leftover gravy you  have (or alone, if you have no leftovers). Boil until thickness is desired. Taste, add salt and pepper as necessary.
Makes 4 large 3-piece servings

Shredded Chicken Tacos

2 lb of boneless, skinless chick thigh or breast

2 (4  oz) cans of diced green chili's

1/2 medium onion, diced

1 tbsp lime zest

1 tbsp chopped cilantro

corn tortillas

*optional garnishes:

lime quarters

shredded cheese

sour cream

shredded cabbage/lettuce

SLOW COOKER VERSION To cook meat: Place chicken, chili's, onion, in the slow cooker. Cover and cook for 4-5 hours on high or until meat is falling apart tender. When done take out meat and shred with forks. Put sauce in a blender or food processor until blended. Mix with meat. Serve with tortillas, garnishes, canned re-fried beans and boxed Mexican rice.

Osso Bucco

Olive oil 

1/2+ 2 tbsp cup flour

Salt and Pepper

1-2 pork shanks, whole OR 4 shanks at 1 1/2 -inches thick and tied tightly around the middle with kitchen string (reduce time to 2 1/2 hours if using smaller shanks)

1 medium onion, chopped

1 celery rib, chopped

2 carrots, peeled and chopped

3-4 cloves minced garlic

3 bay leaves

1 tsp thyme

1 tsp rosemary

2 tbsp tomato paste

2 cups Marsala wine (you can also use a dry red wine)

1 quart vegetable stock

chopped fresh parsley

1 tbsp balsamic vinegar

Directions

Preheat the oven to 350F.

Heat a large oven safe pan over medium heat. Add the oil and heat until very hot. Season shanks generously with salt and pepper.  In a shallow bowl or plate place the flour to dredge shanks in. Shake to remove any excess flour, then transfer shanks to the pot and cook until well-browned on all sides, 6 to 8 minutes. Remove the shanks and set aside. Add the onion, carrot, and celery to the pot and saute until softened, 2-3 minutes. Add the garlic, bay leaves, thyme, rosemary, 1 tsp each salt and pepper.  Pour the wine in the pot carefully, and scrape the bottom of the pan to get the bits of meat/fat there. Add tomato paste and stir to combine. Return the shanks to the pot. Add enough stock to come 2/3 the way up the shanks. Bring to a boil. Cover the pot and transfer to the oven. Check the liquid level and turn shanks over every hour. Add more stock or water if needed. Cook in oven at 350F until the shanks are fork tender, for about 4-5 hours.

When done, remove shanks from pot and keep warm. Sauce: Drain juices into another pot and bring to boil. Mix 1/2 cup juices from pot and flour together until combined (called a slurry). Stir the slurry into the juices. Stir in balsamic vinegar. Whisk until thickened, over high heat.

Serve with mashed potatoes or over pasta or risotto. Sprinkle with chopped parsley.

Week Jan 31, 2016

Mon - Copy-Cat-Panera Chicken Tortellini Alfredo
Tue - Meatloaf
Wed - Crunchy Chicken and Angel Hair Noodle-Roni

Thur - Baked Potato Soup
Fri Tequila Lime Chicken with Cilantro Rice
Sat Calzones Pillsbury Recipe

Copy-Cat-Panera Chicken Tortellini Alfredo
2 cups shredded rotissery chicken, warmed
1/4 cup shredded parmesan cheese

1 package Buitoni Three Cheese Tortellini, 20 oz
1 Bertolli Alfredo Sauce, 15 oz
2 lb (20/80) ground beef 
1 1/2 cups bread crumbs 
2 eggs, beaten
2 tsp Worcestershire Sauce
1 tsp each salt and freshly ground pepper
1 tsp garlic powder
Sauce Topping: 1/4 cup ketchup, 1 tbsp BBQ sauce, 2 tbsp brown sugar. Mix together in a small mixing bowl until smooth.
Mix beef, bread crumbs, eggs, and seasonings in a large mixing bowl with a fork or by hand.
Put in a meatloaf pan with holes to allow the grease to dip out. Bake at 350F 1-1 1/2 hours or until middle is no longer pink and reaches 160F in the middle. If desired, spread the sauce topping over the meatloaf (dab off excess grease, if necessary) and leave in oven for 10 more minutes.
Pasta-Roni Family Size Angel Hair Pasta with Herbs, 9.6 oz
12 Tyson Crispy Chicken Strips
Prepare noodles and chicken as directed.

Baked Potato Soup
3 tablespoons butter
2 garlic cloves, pressed
1 box stock (chicken or veggie), heated
4 large baker potatoes, peeled and cubed
1 cups milk
1/2 cup heavy cream
1/2 cup sour cream
3 tsp kosher salt
1 tsp freshly ground pepper
1/4 cup minced chives
grated Cheddar Cheese
1/2 lb bacon, cooked crispy and broken up to chunks
Directions
In a large saucepot, over high heat melt the butter and garlic. Cook over medium heat until fragrant. Add the hot stock and whisk to combine. Add potatoes. Add enough hot water to cover potatoes. Stir in salt and pepper. Boil until potatoes are tender. Meanwhile, cook bacon. DO NOT DRAIN potato water.
When potatoes are ready, mash in water with a masher. Leaving some lumps depending on how chunky you like your soup. Stir in the milk, cream, sour cream, and 1/2 the chopped bacon. Heat through. Serve in bowls with chives, cheese, bacon pieces and extra sour cream if desired.
Tequila Lime Chicken Recipe
1/2 cup tequila
1 tbsp lime zest (about 1 lime)
6 limes, for freshly squeezed lime juice
1 tsp chiplote chili powder
1 tbsp minced fresh garlic (about 3 cloves)
2 tps kosher salt
1 tsp freshly ground black pepper
6 split boneless, skinless chicken breast halves
Directions
Combine the tequila, lime juice and zest, chili powder, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate for at least 3 hours, but up to 24 hours.
Remove chicken from marinade. Throw away marinade. Grill (on BBQ grill or on grill pan) on medium heat until the chicken is cooked through, about 5 minutes per side. 165f with a meat thermometer.
Let stand 5 minutes before cutting and serving. Recommended: Serve with rice, warm tortillas, and lime wedges.

Cook pasta according to package directions. Drain. Set aside. Heat sauce in pan until hot. Mix with pasta. Top with chicken and cheese.

Meatloaf (my oven recipe)
1/2 cup milk

Crunchy Chicken and Angel Hair Noodle-Roni