Aug 28, 2016

Sat - Fried Rice
Sun - Carnitas
Mon - Sliders
Tue - Taquitos
Wed - Quinoa Salad
Thur - Parmesan Chicken Strips

Fri - Mac and Cheese

Veggie Fried Rice

Fried Rice without extra veggies

1 bag Vegetable Stir-Fry Mix, 16 Oz, (I like Sugar Snap Pea Mix, you can use any you prefer.)
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp sesame oil
1/2 cup peas and carrots frozen mix
2 eggs
Scramble eggs, cook. Warm up carrots and peas and veggie mix. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and veggies. Serve.

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. 


cheeseburger Sliders
8 Hawian Rolls
1 lb ground beef
1 tsp each salt and pepper
1 tsp garlic powder
8 slices cheddar or american cheese
sprinkle beef with salt, pepper, and garlic powder. Mix lightly. Do not over mix, it ruins the texture of the meat. Make beef into 8 square patties, they should be a little wider then the rolls.Use your thumb to indent the middle of the patties. Cook on a electric grill or cast iron pan on Medium-high heat for 2-3 minutes on each side.
Top with cheese when done, place on roll. Add toppings if desired, such as tomatoes, pickle, lettuce, onion, mayo. 

Taquitos
Food Network recipe. I will be using leftover pork carintas instead of chicken.

Quinoa, Cashew and Chicken Salad Full Circle Recipe
INGREDIENTS
for the quinoa:
1 Tbsp oil
1 cup quinoa
1 1/2 cups boiling water
1/4 teaspoon salt
1 clove garlic, minced
for the dressing:
¼ cup lime juice
¼ olive oil
1 tsp cumin
salt and freshly ground pepper
for the salad:
2 cups cubed cooked chicken
1 cup roasted, unsalted, roasted cashews
6-8 red radishes, halved and sliced
2 large avocados, peeled, seeded and chopped
4 green onions, sliced
½ cup fresh Italian parsley, chopped
1 cup golden raisins
Lettuce leaves for serving, green or butter, or spinach

INSTRUCTIONS
In a small saucepan, heat oil over medium heat. Add quinoa and stir until fragrant and lightly toasted, about 2 minutes. Add garlic and toss for 30 seconds more. Add water, cover and turn to low. Let sit until all water is absorbed, about 10 minutes. Fluff with a fork and let sit for 5 minutes more. Transfer to a sheet pan or flat dish and cool to room temperature or cooler.
In a small bowl place lime juice and drizzle in oil while whisking vigorously. Season with cumin, salt and pepper.
Mix cooled quinoa with the rest of the ingredients, pour dressing over salad and toss to mix. Serve over leaves of lettuce or spinach.
NOTE: nut allergies in this house, so NO nuts!

Parmesan Potatoes and Chicken Tenders

4 Baking Potatoes, sliced into thin circles

1 cup Kraft Parmesan cheese

1/4 cup flour

1/2 Italian bread crumbs

2 tbsp pepper (no salt, Kraft cheese is very salty)

1 tbsp garlic powder

Put flour, garlic, pepper, bread crumbs, and cheese into plastic freezer bag (gallon size) and shake to mix. Put in potatoes and shake until potatoes are coated. Use butter to coat the cookie sheet. Lay potatoes on the sheet in single layer (no over lapping). Bake at 350 in the oven until potatoes are done and light brown - about 30 minutes. Turning potatoes over once.

Chicken - 3-4 chicken breasts cut into strips. Use same coating and method as potatoes above. Bake on greased cookie sheet at 350F until no longer pink and reaches 165F temp. Turning strips over once. 

You can bake both potatoes and chicken in oven on 2 separate sheets, on middle and one rack above middle. Turn pan and switch racks half-way through cooking.

3 Cheese Mac n' Cheese

2 1/2 cups dry elbow macaroni

3 tbsp butter

3 tbsp flour

3 cups milk

1 cup EACH sharp cheddar, provolone, and gouda, shredded 

4 oz cream cheese

1/4 tsp fresh grated nutmeg

Salt and Pepper to taste

Fresh black pepper

Topping (optional): 3 tbsp butter,1 cup bread crumbs. if you desire a crispy topping. Melt the butter in a saute pan and toss the bread crumbs to coat.

Preheat oven to 350 degrees F

Boil the pasta to al dente, according to package. The water, like all pasta water, should be salted before hand until it tastes like salt water.

While the pasta is cooking, in a separate pot, melt the butter on a med-high heat. Whisk in the flour, turn down the heat to low, and keep it moving for about 2-5 minutes, until it smells nutty. Make sure it's free of lumps. Turn the heat back up to high and stir in the milk, simmer, stirring constantly, until it starts to bubble. Turn down heat to medium. Stir in cream cheese, until incorporated  Stir in 1/3 of the cheese at a time, waiting for each patch to melt. Season with salt and pepper and nutmeg. Fold the macaroni into the mix. Taste, add more salt and pepper if needed. May serve now

OR  if desired, bake to get a crispy crust: pour into a 2-quart casserole dish. top with extra cheese and/or topping. Bake for 10-30 minutes, until hot and bubbly. Remove from oven and rest for five minutes before serving. (baked option showed above).