Mon - Cuban Sandwiches
Tue - Nachos
Wed - Chicken Cacciatore - slow cooker version
Thur - Thai Chicken Skewers and Coconut Rice
Fri - Quiche Lorriane
Perfect Grilled Burgers: http://www.foodnetwork.com/recipes/perfect-grilled-burgers-recipe/index.html
Cuban Sandwiches
1 lb deli sliced smoked ham
1 lb deli sliced honey ham
4 sandwich rolls, split (something chewy and crusty)
4-8 slices of cheese (I like colby or swiss)
Dill Pickle Slices
Mayo
Stone Ground Mustard
To assemble sandwiches, cut rolls in half, spread mayo on side of rolls and mustard on the other. Put 2-3 pickle slices on one side. Lay cheese slices on one side of rolls (1-2 slices), then a few slices of each type of ham on the cheese.
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
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.
chicken cacciatore
Ingredients
4 chicken breast halves or thighs (about 2-3 lbs)
1 tsp each salt and freshly ground black pepper
1 medium onion, thinly sliced
1 bell pepper, thinly sliced
1 tbsp capers
2 carrots, sliced
1/2 pound white mushrooms, thinly sliced
2 garlic cloves, pressed
1/2 cup dry red wine
1/2 cup chicken broth
1 (14 1/2-ounce) can diced tomatoes in juice
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes or more to taste
Directions
Rinse the chicken and pat dry with paper towels. Brown chicken in 2 tbsp oil in an oven safe pot. Remove chicken after skin is browned. Add veggies to pot and cook until onions are soft. Place chicken back and add other ingredients. Bring to boil then set in a 350F oven for 2 hours, or until chicken is fork tender. Serve with pasta or rice.
Slow cooker directions: Place ingredients in Slow Cooker. Cook on High for 6 hours, stirring occasionally and checking fluid level. If the liquid gets too low, add more broth.
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)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 pi
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)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 Crust2 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 pi
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