week of Dec 24th 2017

Sun - Christmas Eve Dinner (see 2012)
Mon - Christmas breakfast (see Christmas Day 2012)
Tue - (going out to eat)
Wed - Ground Beef Nachos
Thur - Spaghetti Carbonara
Fri -  Pasta Fagioli
Sat - Ham Dinner (see Nov 20 2016)

Nachos
8-10 oz corn tortilla chips

2 lb ground beef

Taco Seasoning Packet

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
• Cook ground beef according to taco seasining packet. Reserve 1/2 the meat for chili tomorrow.
• 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.

Spaghetti Carbonara

1 lb dried spaghetti

1 lb low soduim bacon, diced

6 eggs (2 for sauce)

1 1/2 cups shredded Parmesan cheese

salt and pepper to taste

Brown bacon in a large skillet. Once bacon is crisp, remove from oil and set aside. Reserve drippings in a container. 

meanwhile, cook spaghetti according to package directions.

Mix 1 egg, 1 yok in a mixing bowl. Temper the eggs with 2 tbsp of bacon grease and 1 a cup cooking liquid from noodles - drip in slowly and whisk vigorously, and continuously until mixed.

drain noodles when al dente

Add a few tablespoons of drippings back to skillet turn on to medium heat. add noodles to skillet. mix in egg mixture. Add in cheese. Mix until combined. Taste add salt and pepper as necessary.

Poach the other eggs for top.

Week of Nov 19th 2017

Sun - Wedding Soup
Mon - Chicken and Rice Casserole
Tue - Sopes
Wed - out of town
Thur - See Thanksgiving Shows All Week Prep!
Fri - out of Town link

Supreme Pizza

Wed - the day before, I usually do a frozen meal so I can get all the prep done!

Thur - See Thanksgiving Shows All Week Prep! All the favorites - turkey, dressing, sweet potatoes, pie, and other desserts, and of course, grandma's rolls!

The few days after we usually make Turkey Soup, Turkey Pot Pie or Creamy Green Chili Enchiladas for some different ideas see here

Pizza - Jan 13 2013 for recipe




Italian Wedding Soup
1 (14 oz) package of frozen meatballs, thawed and browned OR homemade meatballs
12 cups Chicken Broth
1 lb of Escarole, chopped
2 cups Ditalini pasta
Bring broth to boil in a large soup pot. Add pasta, escarole  and meatballs, boil until pasta and escarole is tender, about 8-10 minutes. Top with grated Parmesan Cheese, if desired.



Chicken and Rice Casserole
4 skinless, boneless breast filet
1 can cream of mushroom soup (I perfer Campbell's Healthy Choice)
1 1/2 cans of water
2 cups dry Long Grain White Minute Rice
2 tsp Salt
Salt and Pepper to taste
Grease a 9x13 pan with butter. Sprinkle Chicken Beasts with salt and pepper - both sides. Mix rice, salt, soup and water in the pan. Evenly spread out rice. Place chicken on top. Cover with foil. Bake in 350F oven for 40-60  minutes, or until rice is done and chicken is no longer pink and liquid is adsorbed.



Ground Beef Sopes
Sopes
1 cup masa harina
1 tbsp lard (or crisco)
1/2 tsp salt
1/2 - 3/4 cup water

Ground Beef Sopes, meatr,cheese, salsa only

mix together. Start with 1/2 cup water, add more if needed, until the mix is well incorporated. The dough should not be sticky (looking for cookie dough texture). Cover and let stand for 20 minutes. make in to 6 small, even balls. cover to wait until cooking.

Toppings:

1 lb lean ground beef

2 tblsp taco seasoning

1/2 chopped onion

1 cup loosely packed cilantro, chopped

4 Limes

Shredded Cheese

chopped tomatoes 

2 cups shredded cabbage OR lettuce 

Prepared Salsa

salt and pepper

COOK SOPES: Heat skillet on medium high. spray pan with cooking oil. Flatten sopes ball into disc and place on skillet. Place as many as you can with out overlapping. Heat for 30-45 seconds or until browned, turning over once. Keep warm in 200F oven to wait for toppings. 

COOK MEAT: Sprinkle meat with taco seasoning. Cook meat in large skillet on medium. Stirring frequently, brown beef, crumble. Drain.

PICCO: Meanwhile, add onion and cilantro, juice of 1 lime, 1 tbsp of lime zest, and 1 tsp of salt to a bowl. Mix together. 

ASSEMBLE:  tortilla, beef mixture, cilantro mixture, cabbage, cheese, and a dash of fresh squeezed lime juice. 

week of Nov 12 2017

Ramen Soup

Sun -  Ramen Soup with Chicken
Mon - Raviolis, Alfredo
Tue - 3 Bean Chili
Wed - Pot Roast
Thur- Chili Mac
Fri - Hot Beef Sandwiches

Chicken Stock

Ramen with Chicken
Ramen recipe from Kikkoman
Ramen is all about the broth! Make your own. See How
Thin sliced chicken breast sauted in oil until cooked through.

Three Bean Chili

1 lb ground beef

1 can 16 oz refried or pinto beans
1 can 15.5 oz Black Beans

1 15.5 oz can Kidney beans

1 14 oz cans diced tomatoes with juice (use ones with chilis, for hotter chili)

1 tbsp tomato paste

1/2 onion, diced

2 small cloves garlic

1 green and/or red bell pepper

Salt and pepper to taste

1 tbsp cummin

1/2 tsp chili powder

2 tsp onion powder

1 tbsp oil

In a large skillet, brown beef, drain. Remove. Sauté onions and bell peppers in oil on medium until onions are translucent. Add garlic, cook until fragrant. Add beef, beans, tomatoes with the juice, paste, and seasoning to the skillet. Bring to a boil. Serve with shredded cheddar cheese and/or fresh chopped onions on top, if desired.

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

Pot Roast (crock pot cooked)

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.

Chili Mac

2 cups uncooked elbow macaroni
1/2 cup shredded Cheddar cheese
1 ½ to 2 cups pre-made/leftover chili

Directions
Prepare the macaroni according to the package instructions. Drain and set aside. Combine cooked chili, cheese, and macaroni in the pot. Mix thoroughly.

Optional: extra chili powder, salsa or Cheyenne pepper add in for extra spice when mixing ingredients together.

Week Nov 5, 2017

Spaghetti and Meat Sauce

Sat  - Pork Roast
Sun -  Pork Tamale Pie
Mon - Spaghetti and Meat Sauce (See March 14, 2016)
Tue - Grands Taco Melts
Wed - Garlic herb Chicken and Veggies
Thur- Teriyaki Chicken Bowls 
Fri - Fried Rice and Egg Rolls

Pork Roast 1 3 lb pork roast
1 cup veggie broth
4 medium red potatoes, quartered
8 oz of baby carrots
1/2 medium onion
2 parsnips, celery root, or turnips (or 1 of each) quartered
1 zucchini, cut into 2 inch circles
1 bay leaf
1 tsp each thyme, rosemary, and parsley
                                                                                                   
Sprinkle roast with salt and pepper. Cook roast in 350 roasting pan, covered, for 1/2 hour. Take out roast.  Add veggies, broth and herbs in pan. Put roast back in, cover and cook for another hour or until veggies are tender roast reaches 165 in thickest part.  Let rest, covered in foil, for 5-10 minutes before slicing.

Tamale Pie with beef

Pork Tamale Pie(6 - 9 Servings)1 pkg. "JIFFY" Corn Muffin Mix1/3 cup milk1 egg1 pkg. taco seasoning mix (divided)1/4 tsp. pepper1 can (14-3/4 oz.) cream style corn1 can (12 oz) black or pinto beans1 can (4 oz.) green chilies, drained1 can (10 oz.) enchilada sauce2 cups pork, cooked and shredded (I will using leftover carintas)1 cup sharp cheddar cheese, shredded
Preheat oven to 400°F. Grease an 11” x 7” pan.
Combine muffin mix, milk, egg, 1-1/2 tablespoons of taco seasoning, pepper, corn and green chilies. Pour into pan. Bake 30 - 35 minutes. Cool for 10 minutes. Combine chicken or pork and remaining taco seasoning. Pierce top of cornbread with fork several times. Spread chicken or pork mixture on top. Spread enchilada sauce over meat. Sprinkle with cheese. Bake an additional 20 - 25 minutes. 

Chicken Fried Rice and Egg Rolls

Chicken Fried Rice and Egg RollsEgg Rolls:1 lb ground pork or chicken/turkey1 bell pepper1/2 medium onion1 cup fine shredded cabbage1 carrot2 tbsp Asian Seasoning MixSalt and PepperEgg Roll wrappersIn a food processor  shred bell pepper, onion, carrot, and cabbage. Sprinkle ground meat with Asia Seasoning Mix, salt and pepper. Cook ground meat and shredded veggies in a skillet, over med-high heat until meat is browned and veggies are soft. Use a spatula to crumble the meat and veg into very small pieces. (I prefer to cook meat prior to rolling to ensure it is done)Use the directions on the egg roll wrappers on how to roll these together. Allow to cook in freezer for 5 minutes before frying at 365F until golden brown on both sides 3-5 minutes. keep warm in oven if necessary.Rice:1 lb cooked, diced chicken3 cups cooked white rice1 tbsp rice wine vinegar1/4 cup soy sauce1 tbsp oil1/2 cup peas and carrots frozen mix2 eggsScramble eggs, warm up carrots and peas. 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 carrots peas.

week of Oct 15 2017

Pizza
Salisbury Steaks
Pork Tacos - Carnitas
Pasta Primevera Skillet
Chicken Pot Pie
Baked Potato Chowder

Salisbury Steak
1 lb ground beef
2 eggs
3/4 cup bread crumbs
1 tsp woreshestershire sauce
1 tsp each Salt and Pepper
1 tsp garlic salt
1 tsp onion salt
4 tbsp butter
3-4 tbsp AP flour
1 (14 oz) can beef broth
Mix beef, eggs, bread crumbs, salt, pepper, garlic, onion, worshister sauce together. Form into patties ("steaks"). Brown on each side on high heat in 2 tbsp butter - no need to cook through yet. About 2 minutes each side. Remove set on plate. 
 Add drippings remaining butter to a pan. On high heat, using a whisk, add the flour to the pan. Stir until incorporated, then turn down the heat to low and stir for 1-2 minutes or until it smells nutty. Turn the heat back up to high and slowly add the broth constantly whisking until completely incorporated. Turn heat down to low, add the patties back to the pan. Cover and simmer until the patties are cooked through and the gravy is thickened, about 20 minutes.
Serve with mashed potatoes.

Pork Carnitas - slow cooker
Place the fresh 3 lb shoulder pork roast and 2 cans (7 oz) Mild Diced Green Chilies with liquid and 1 chopped yellow onion 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.

Chicken Pot Pie

1 cup cooked, diced chicken or turkey

1 can cream of chicken soup

1 small bag of frozen mixed veggies or peas and carrots

1 cup cooked, diced potatoes

1 tsp each salt and pepper

2 pie crust rounds (recipe below, or use ready made Pillsbury Pie Crust)

Egg wash: 1 egg and 1 tbsp water beaten together

Preheat oven to 350F. Place 1 pie crust in a 9 inch pan. In a large bowl combine chicken, soup, veggies, potatoes and salt and pepper. When well mixed, spoon into crust. Top with other pie crust round. Cut slits in top crust for venting. Brush top crust with egg wash. Cook for 30 minutes or until crust is golden brown.

 Flaky Pie Crust

2 1/2 cups flour

1 tsp salt

1 tbsp sugar

8 tbsp butter

6 tbsp Crisco shortening

1 tbsp 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.

Baked Potato Chowder
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 sauce pot, 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 just 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.

week of Oct 1 2017

Pot Roast

Meatloaf (see May 25, 2014)
Pot Roast (see Feb 19 2017)
Crunchy Chicken Tacos
French Dip (see Feb 19 2017)
Ramen Soup
Pork Milanese
Raviolis

The Pampered Chef ® Cool & Crunchy Chicken Tacos Recipe

12 hard yellow corn taco shells   1 small head romaine lettuce (about 2 cups/500 mL shredded)    1-2 limes, divided   1/2 cup (125 mL) mayonnaise   2 tsp (10 mL) ground cumin   1/4 tsp (1 mL) cayenne pepper (optional)   3 cups (750 mL) diced grilled chicken breasts   1/2 small jicama   1 small mango   1/2 cup (125 mL) loosely packed fresh cilantro   1/4 tsp (1 mL) salt   1 avocado, peeled and sliced (optional)

Prepare taco shells according to package directions; set aside. Shred lettuce using Santoku Knife. Zest limes using Microplane® Adjustable Grater to measure 1 tsp (5 mL). Juice limes to measure 3 tbsp (45 mL). Place zest, 1 tbsp (15 mL) of the juice, mayonnaise, cumin and cayenne pepper, if desired, inStainless (4-qt./4-L) Mixing Bowl; mix well. Spoon about 1/3 cup (75 mL) of the sauce into resealable plastic bag; twist to secure and set aside. Add chicken to remaining sauce; mix well using Classic Scraper. Peel jicama and mango using Serrated Peeler. Slice jicama using Ultimate Mandoline fitted with v-shaped blade. Slice jicama and mango into 1/4-in. (6-mm) strips. Chop cilantro. Combine jicama, mango, cilantro, salt and remaining juice in Classic Batter Bowl; mix well. Place lettuce into taco shells. Top evenly with chicken mixture, jicama mixture and avocado, if desired. Trim corner of sauce-filled bag; drizzle over tacos.

Yields 6 servings. Nutrients per serving: (2 tacos): Calories 370, Total Fat 21 g, Saturated Fat 3.5 g, Cholesterol 55 mg, Carbohydrate 24 g, Protein 22 g, Sodium 350 mg, Fiber 3 g

Cook's Tip: To grill chicken in Grill Pan, season 3 boneless, skinless chicken breasts (about 6 oz/175 g each) with salt and coarsely ground black pepper. Heat pan over medium heat 5 minutes. Spray pan with vegetable oil. Cook chicken 7-10 minutes. Turn chicken over; cook 7-10 minutes or until Digital Pocket Thermometer registers 165°F (74°C) and juices run clear.

NOTE: I am not a fan of jicama, feel free to leave it out or subsitute it with Cabbage. Also, I use sour cream for the sauce instead of mayo

Recipe for Ramen: Kikkoman Simple Ramen

Ramen is all about the broth - make your own!

BROTH recipe:

1 chicken carcass

1 onion, quartered

1 carrot

1 celery stock

1 pint mushrooms

1 tbsp pepper corns

1-2 whole cloves

8 cups water

Bring ingredients to boil in a large stock pot. Once boiling, lower to simmer. Simmer 3 hours, skim off foam and stir every 15 minutes. Drain, reverse liquid (stock) and discard the solids.

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 Spaghetti with olive oil (prepared according to box, dressed with olive oil after draining).

week of sept 17 17

Mon - tortellini
Tue - 3 Bean Chili and Corn Bread

Wed - Chili Dogs
Thur - Zuppa
Fri Cheeseburger Macaroni
Sat - Roast Chicken

Three Bean Chili

1 lb ground beef

1 can 16 oz refried or pinto beans
1 can 15.5 oz Black Beans

1 15.5 oz can Kidney beans

1 14 oz cans diced tomatoes with jiuce (use ones with chilis, for hotter chili)

1 tbsp tomato paste

1/2 onion, diced

2 small cloves garlic

1 green and/or red bell pepper

Salt and pepper to taste

1 tbsp cummin

1/2 tsp chili powder

2 tsp onion powder

1 tbsp oil

In a large skillet, brown beef, drain. Remove. Sauté onions and bell peppers in oil on medium until onions are translucent. Add garlic, cook until fragrant. Add beef, beans, tomatoes with the juice, paste, and seasoning to the skillet. Bring to a boil. Serve with shredded cheddar cheese and/or fresh chopped onions on top, if desired.

Chili Dogs
(I will be using leftover homemade chili for this)
Ingredients
Extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 pound lean ground beef
1 medium jar ketchup, about 2 1/2 cups
1 teaspoon chili powder
2 tablespoons prepared yellow mustard
Kosher salt and freshly ground black pepper
4 all-beef hot dogs (recommended: Ball Park)
4 hot dog rolls
1/2 cup grated Cheddar
Directions
Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder, and mustard and simmer for 15 minutes until thickened. Season with salt and pepper.

While the chili is cooking, get the grill going. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small

amount of oil on the paper towel. Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.

Bring a pot of water up to a simmer and parboil the dogs for about 5 minutes. Take them out of the water, pat them dry, and grill them just long enough to mark them. (That'll give them a grilled flavor too.) Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty. To serve, put a dog in each roll and top with the chili and some Cheddar.
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/chili-dogs-recipe/index.html?oc=linkback

Roast Chicken
1 (5-6 lb) bone in whole chicken (completely defrosted if from frozen)

2 rib celery
1 carrot
1 onion
4 cloves of garlic
handful fresh parsley and thyme sprigs
2 tbsp olive oil
salt and pepper

Chop onion into 8 pieces. Cut carrot and celery into 3 pieces. Remove skin from garlic. Remove anything in cavity from chicken. Rinse and pat dry. stuff vegetables and 1/2 onion, 1/2 herbs into cavity and neck opening. Put other 1/2 onion and herbs in roasting pan. Rub chicken with oil. Sprinkle with salt and pepper.
Place a meat themamater (oven safe one) in thickest part of chicken. Place chicken on rack in roasting pan. add enough water in bottom to cover bottom of pan. Cover pan (use foil tent if no lid) Roast at 375 about 1 hours to 145 F internal temp. remove cover, turn up oven to 425F and roast for about 20 minutes until temp is 165F. Let rest out of oven for 10 minutes before carving.