Week of Feb 26, 2017

Cream Filled Chocolate, Triple Chocolate and Elvis Cupcakes

Mon - Macaroni and Cheese with Bacon
Tue -  Easy Paella (rice dish)
Wed - Cupcakes Multi-flavors dinner out for my birthday
Thur - Pork Milanese with Spaghetti Ovoli
Fri - Manwich - Sloppy Joe's with baked fries

Cheddar Cheese Mac n' Cheese

2 1/2 cups dry elbow macaroni

3 tbsp butter

3 tbsp flour

Mac 'n Cheese, without Bacon

3 cups milk

3 cups EACH sharp cheddar

4 oz cream cheese

1/4 tsp fresh grated nutmeg

Salt and Pepper to taste

Fresh black pepper

1 lb bacon, crisped

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. Top with cooked bacon. 

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).

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 Feb 19 2017

Pot Roast (oven cooked)

Mon - Patty Melt
Tue -   Pot Roast
Wed - Pancakes and Omelettes
Thur - French Dip Sandwiches
Fri - Spaghetti alla Margherita 
Sat - Grilled Cheese and Tomato 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

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.

Pancakes and Omelettes
My duaghter Amelia's birthday! Mickey Mouse Pancakes!
Pancakes - use pancake mix and follow directions for mixing.
Heat a griddle or large non-stick skillet to medium (325 on the griddle). Use a large scoop for Mickey's head and a leveled small scoop for each ear. Wait to flip until bubbles form. Cook to golden brown on each side and cooked through. Pancakes are temperamental, if they burn too fast turn down the heat.

Link to Food Network Omelette video above.


French Dip Sandwiches

Au Jus: 1-2 cans beef consomme or beef broth + 1 tbsp Worcestershire Sauce

16 oz deli sliced roast beef - (2) 7 oz packages

               OR left over pot roast, sliced

4 hoggie rolls, split (something chewy and crusty)

4-8 slices of swiss or provolone cheese (optional)

Sprinkle deli meat with grill seasoning or salt and black pepper. cut rolls in half, butter and toast in broiler or toaster oven.

To assemble sandwiches, lay cheese slices on one side of rolls (1-2 slices). Then using a pair of kitchen tongs, dip meat into boiling au jus sauce and pile into rolls. Set ramekins, cups or small bowls with extra dipping sauce along side the sandwiches. 

Makes 4 sandwiches.

Spaghetti alla Margherita 

2 cups cherry tomatoes
3 garlic cloves in skin

1/2 cup loosely packed, fresh basil
1 tbsp fresh, Italian parsley
1 cup diced or shredded mozerrella and/or parmesaen
1 lb spaghetti pasta
Salt and Pepper
1 tbsp balsamic vinegar
Preheat oven to 425F. Top, cut in half, and seed tomatoes. Lay out tomatoes and garlic on a sheet pan, coat with a few tablespoons of olive oil, sprinkle with salt and pepper. Roast in oven until tomatoes are soft and shriveled, and garlic is browning but not burnt/black, 30-40 minutes. Remove from oven, let cool 5 minutes. Remove garlic skin by squishing with a fork.
Cook pasta according to package. (Retain 1 cup of pasta water if blending sauce) Chop basil and parsley. Dice or shred cheese. Mash garlic.
You can either eat as is or blend sauce. AS IS: Stir ingredients together with spaghetti and balsamic vinegar, enjoy. BLENDED SAUCE: blend tomatoes, garlic, 1 tbsp olive oil, balsamic vinegar together. Add water 2 tbsp at a time until desired thickness. Mix with pasta. Sprinkle with shredded cheese and herbs, enjoy.

Grilled Cheese and Soup

8 slices of bread

16 slices of cheese (I like cheddar or american)

Grilled Cheese and Soup

8 slices of bread

butter, softened OR mayo OR margarine

1 can Campbell's Condensed Tomato Soup (made according to directions with water)

Goldfish crackers for soup (optional)

Lightly butter both sides of bread. Place 2 pieces of cheese on 4 of the bread slices. Top cheese with another slice of bread. move to a large non-stick skillet. Cover and cook on medium for 5-10 or until the bottom piece turns golden brown. Uncover. Turn sandwiches over and cook until golden brown on other side, about 3 minutes. Serve hot with hot soup. Serves 4.

Week of Feb 5 2017

Mon - Stuffed Peppers
Tue - Ground Beef Chimimangas
Wed - Chicken Stir Fry
Thur - Italian Peasant Soup
Fri- Chicken Fried Rice
Sat - Quiche (see April 3, 2016)


Stuffed Peppers

6 Red Bell Peppers, halved, seeds/ribs romoved
1 stick butter, unsalted
1/2 medium onion, finely diced
1 large stocks celery
1 pound Italian bulk sausage
2 garlic cloves, pressed
1 tsp fennel seeds1 tsp dried parsley flakes
1 tsp dried thyme
24 oz bag dry bread cubes
1 1/2 - 2 cups (1 pint) stock (pork is best, but veg or chicken would work)
Salt and freshly ground black pepper
Directions
In a large skillet brown sausage, breaking up the sausage as you cook. When sausage is done add the seasonings. Remove and set aside. Melt the butter in the skillet. Saute the veggies until tender. Add the bread, stir to coat the bread in butter/drippings. Return meat. Then moisten with the stock, add a little at a time stirring continuously, until all bread is moistened. Season stuffing with salt and pepper, to taste.
Scoop into bell pepper halves, until heaping full. Place full peppers into a buttered casserole dish, add 1/2 cup water and bake for 20-30 minutes, or until top is browned and the peppers are fork tender.
Chimichangas1 lb ground beef
1 packet of taco mix
1 can black beans, drained and rinsed
1 bag Unlce Ben's Spanish Style Ready Rice1 to 2 cups Grated Monterey Jack, asadero, or Cheddar cheese, or a combination
4-6 (10- to 12-inch) flour tortillas, warmed in microwave for 30-60 seconds (large burrito size)
Vegetable oil for deep-frying
Optional toppings: shredded cheese, sour cream, chopped tomato, sliced scallions, salsa or  pico de gallo
Sprinkle meat with taco seasoning, brown in a large skillet. Drain. Layer meat, beans, rice, and shredded cheese in the middle of a tortillas. Roll up each tortilla, tucking in the ends to make a secure fat tube, like a burrito. Secure the ends with toothpicks. Shortly before you plan to eat the chimichangas, warm at least 4 inches of oil in a Dutch oven or other large heavy pan to 375 degrees F. Fry the chimichangas one or two at a time until golden brown, about 3 minutes. Turn over once to fry them evenly. Drain them and arrange on serving plates. Top with cheese, sour cream, tomato, scallions and salsa if desired. Serve immediately.
If you prefer, you can also bake them in a 375F oven on a greased cookie sheet until golden brown.

Stir Fry 1 lb of your favorite stir fry meat sliced thin (chicken, pork, whole shrimp, beef, etc)2 tbs of Asian seasoning mix OR 1/2 tsp paprika, 1/2 tsp red pepper flakes, 1 tsp garlic powder2 tbs soy sauce2 tbsp hoisin sauce (found in Asian isle at grocery store)1 tbsp honey2 tbs oil for cooking meat1 tbsp fresh ground ginger1 bag (16 oz) of frozen stir fry veggies, thawedCook meat in oil on medium-high heat until done. Add other ingredients and heat until warm. Serve with steamed white rice or cooked Asian noodles.

Italian Peasant Soup1 (28 oz) can crushed tomatoes with basil and oregano1 can tomato paste1 lb Italian Sausage1 can (15.5 oz) canneli beans, drained2 zucchini, chopped2 carrots, diced2 ribs celery, diced1 bunch Kale, chopped1/2 medium onion, chopped1 cup frozen green beansBox of chicken or veggie stock1 tbsp olive oil3 garlic cloves, pressedSalt and pepper to tasteBrown sausage in a large stock pot. Drain, remove and set aside. Cook onion in 2 tblsp oil/drippings in the pot until translucent. Add garlic, saute until fragrant. Add stock and tomatoes, heat on high until boiling.  Add carrots, cerley and boil until tender. Add other ingredients, including sausage. Heat on medium-high heat until heated. Taste, add salt and pepper to taste. Serve with shredded Parmesan cheese on top.

Fried Rice 

Fried Rice3 cups cooked white rice1 tbsp rice wine vinegar1/4 cup soy sauce1 tsp sesame oil1 cup peas and carrots frozen mix2 eggsScramble 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.

Week of Feb 12, 2017

Mon - Meatloaf
Tue - Valentines Eating Out
Wed - Chicken Curry
Thur - 3 Bean Chili
Fri - French Toast and Sausage
Sat - Make Your Own Pizzas

Meatloaf2 lb lean ground beef (or ground turkey for low fat)
1 1/4 cup bread crumbs
1 large egg, lightly beaten
1/2 tsp each salt and pepper
1 tsp Worcestershire sauce
1/4 tsp garlic powder
(1 tbsp olive oil, for turkey only)
Topping: 1/2 cup ketchup, 1 tsp BBQ sauce, 2 tbsp brown sugar. Mix in a bowl.
Mix ingredients together until incorporated, do not over mix. Place in a loaf pan, best to use a meatloaf pan that has a way to drain fat off bottom. Bake at 350F for 1 hour or until temp reaches 160F in center. Add topping sauce 20 minutes before done, if desired. Allow to stand 5-10 minutes before slicing.
DCB option: place in DCB. Microwave covered on high for 17-20 minutes, or until reaches temp of 150F. Top with sauce, if desired, microwave covered for another 2-3 minutes, or until temp reaches 160F. Allow to stand 5-10 minutes before slicing.Yellow Panang Curry2 tsp - 1 tbsp Panang Curry Paste (I like A Taste of Thai brand)2 medium potatoes, cubed1 bell pepper, diced2 carrots, diced1/2 onion, diced2 tsp fresh ground gingerJuice and zest of 1 lime
2 (13.5 oz) cans Coconut Milk1 can chicken stock2 lb chicken or pork, cubed1 tbsp oilIn a large stock pot, cook chicken (or pork) and vegetables (except potatoes) in oil until meat is no longer pink. Add curry paste, coconut milk, ginger, potatoes and chicken stock to pot. Simmer on medium until potatoes are tender, up to 1 hour. Serve with white or jasmine rice.
Three Bean Chili1 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 chili's, 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.

 

Make Your Own Pizza
Pillsbury recipe using Grand's Biscuits. Put out different toppings and let the family make their own before baking. 
Toppings: pepperoni, sausage (browned and crumbled), diced bell peppers, diced onion, sliced mushrooms, mozzerella, and Italian mixed shredded cheese.