Week of April 17, 2016

Sun - Pork Chops with Fennel
Mon - Sausages, Peppers and Steamed Artichokes over Pasta
Tue - Pork Carnitas
Wed - Homemade "Shake and Bake" Chicken Strips
Thur - Chicken Satay (Food Network)
Fri - Grilled Burgers (Food Network)

Sausage, Peppers, with Steamed Artichokes over Pasta1 lb Italian Sausage Links1/2 green bell pepper, chopped1/2 red bell pepper, chopped1/2 onion, chopped1 can diced tomatoes1 steamed artichoke prepared, and chopped1 lb penne pastaIn a large non-stick skillet, cook sausage and veggies together until sausage is cooked through, over medium heat. Meanwhile, cook pasta according to directions. When sausage is done, add in tomatoes with juice to skillet. Add salt and pepper to taste. Serve over pasta. Sprinkle with shredded Parmesan cheese, if desired.

Pork Carnitas - slow cooker

Pork Carnitas Tacos with Slaw

Place the fresh 2 lb shoulder pork roast and 1 (19 oz) Mild Old El Paso Enchilada Sauce (verde/green) into the slow cooker. Cook in slow cooker 8 hours on low. Shred. Serve on warmed tortillas with taco fixings - such as cheese, lettuce or cabbage, onions, cilantro, lime juice. 

Homemade Shake and Bake Chicken Strips2 cups seasoned Bread Crumbs1/4 cup AP flour1 tsp seasoning salt (such as Johnny's)1/2 tsp ground black pepper1/2 garlic salt1 lb Boneless, Skinless Chicken Breast strips1 cup milk1 gallon size ziplock plastic bag
Mix bread crumbs, flour, salts and pepper in the  plastic bag. In a large bowl put the milk and chicken. One piece at a time, drop the chicken into the bag and shake. Remove piece from bag with a fork and place on greased cookie sheet. Repeat until all the chicken is coated. Drizzle with olive oil (optional).Bake at 350F for 20 minutes, or until chicken is cooked through and golden brown.

Week of April 10, 2016

Potato Hash with Basil Pesto

Sun - Ham and Potato Hash 
Mon - Ham Pie
Tue - Chicken Curry 
Wed - Scalloped Potato Slow Cooker
Thur - Meatloaf
Fri - Inside-out Cordon Blu
Sat - Read Beans ans Rice

Ham and Potato Hash
Ingredients
1/2 stick unsalted butter
1 small onion, diced 
1 bell pepper, small diced
Salt and Freshly ground black pepper
1 clove chopped garlic
1 lb ham, diced
1 1/2 pounds potatoes, peeled, small diced 
Directions. In a large skillet (I like cast iron), over medium-high heat, melt the butter. Add the onions, peppers, and potatoes. Season with salt and pepper. Saute until golden, and potatoes are tender, about 20 minutes. Add the garlic and ham. Continue to saute for 2 minutes, or until ham is heated through. Serve with toast and a poached egg (optional).

Ham Pie

Crust:

NOTE: this is for 1 top and 1 bottom crust. You can make before, save crust in plastic wrap! In fridge for up to a week and in freezer up to 3 months (defrost before rolling)!
2 cups flour
1 tsp salt
8 tbsp butter
8 tbsp Crisco shortening
1 tsp white vinegar
2 tbsp - 1/4 cup water

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 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 a week of frozen up to 3 months). After resting, roll out into 2 circles for your pie.
To make 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.

Yellow Panang Curry
2 tsp - 1 tbsp Panang Curry Paste (I like A Taste of Thai brand)
2 medium potatoes, cubed
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.

Inside-Out Cordon Blu

4-6 (about 2 lb) boneless, skinless chicken breast halves

3/4 + 1/4 cup  milk

1 egg

3/4 cup bread crumbs (I use Progresso Italian)

Oil to coat the bottom of the pan (veg or canola)

flour coating:

1/2 cup AP flour

1 tbsp seasoning salt (such as Johnny's)

1 tsp onion powder

1 tsp black pepper

1 tsp garlic salt

To bread the chops you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack, a fork. Set up the assembly line: bowl with 3/4 cup of milk, paper plate with flour coating, bowl with 1 egg and 1/4 cup milk beaten together, paper plate with bread crumbs, and last the cooling rack. Put all the chicken in the 1 st bowl. One at a time, place on the flour and coat with the coating. Dip in the egg mix. the place on the bread crumbs and coat the meat. Lay on the cooling rack covered in parchment until all pieces are breaded.

Inside-Out Cordon Blu before melting cheese

To cook the chicken, heat the oil in a large skillet on medium heat. Add chicken one at a time, being careful not to splatter yourself. Cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of piece should reach 160F. Let rest 5 minutes on the cooling rack (without parchment) to drain oil. 

Place on cookie sheet with a slice of ham and a slice of cheese. Place sheet in oven, on broil, for 2-3 minutes or until cheese is melted. Keep watch, do not allow to burn! Enjoy!

Scalloped Potatoes Slow Cooker Recipe

Using the Campbell's recipe, put I omit the onion, and because i do not like the cheddar soup, I switch this with mushroom soup. Also, add ham!

http://www.campbellskitchen.com/recipes/slow-cooker-scalloped-potatoes-50447

Week of April 3, 0216

Gnocchi with Peas

Sun - Pasta Primavera
Mon - Pork Milanese with kale and quinoa salad
Tue - Slow Cooker Gyros with rice pilaf
Wed - Gnocchi with Sweet Peas 
 Thur - Quiche Lorraine
Fri - Beef-a-Roni (Rice-a-Roni)

Pork Milanese
2 lbs boneless thin sliced pork loin or chops
3/4 plus 1/4 cup  milk
1 egg
Oil to coat the bottom of the pan (veg or canola)
1 lemon (zest and juice)
flour coating:
1 cup AP flour
1 tbsp seasoning salt (such as Johnny's)
1 tsp onion powder
1 tsp black pepper
1 tsp garlic salt
breading coating
1 cup bread crumbs (I use Progresso Italian)
1/4 cup Kraft Parmesan cheese
1 tbsp lemon zest
.
To bread the meat you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack covered with parchment paper, a fork. Set up the assembly line: bowl with  milk, paper plate with flour coating, bowl with 1 egg and 1/4 cup milk beaten together, paper plate with crumb coating, and last the cooling rack. One piece at a time, dip in milk, place on the flour and coat. Dip in the egg mix. the place on the crumb mix and coat. Lay on the cooling rack until all chops are breaded.
To cook the chops, heat the oil in a large skillet on med-high heat. Add peices one at a time, being careful not to splatter yourself. Cover, and cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of meat should reach 160F. Let rest 5 minutes on the cooling rack (without parchment) to drain oil. Squeeze fresh lemon juice on top when serving.
Serving with Kale and Quinoa Salad

QUICHE LORRAINE
Ingredients
6 ounces thick cut bacon, diced
4 large eggs
1 cups half-and-half or cream
4 oz cream cheese, room temperature (or warmed in a bowl in the microwave for 20 seconds)
1/2 tsp salt
1/4 tsp pepper
1 cup grated Gruyere or Swiss (or any other cheese you'd like)

Apple Pie and Quiche

1/2 cup wilted spinach (or kale), if desired
Directions
You'll need a 9 in tart pan or 9 in pie pan with pie crust (see below) for this recipe.
Preheat the oven to 375 degrees F.
Poke crust with fork ("docking"). Bake until the crust is set, 8 to 12 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.
In a medium skillet, cook the bacon until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use.
Arrange the bacon, cheese and spinach evenly over the bottom of the baked crust.
Cream (beat vigorously) cream cheese until soft. Add in the eggs, one at a time into cream cheese until mixed, then whisk in half and half. Pour into the prepared crust. Top with additional cheeese if desired.
Bake until the egg mix is golden, puffed, and set - 30 to 35 minutes.
Remove from the oven and let cool on a wire rack for 15 minutes before serving.Flaky Pie Crust
2 1/2 cups flour
1 tsp salt
8 tbsp butter
8 tbsp Crisco shortening
1 tsp white vinegar
2 tbsp - 1/4 cup water
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.