week of March 19th, 0217

Sun - Saige's Birthday (eating out)
Mon - Zuppa Tuscana
Tue - Lemon Chicken
Wed - Bacon Fried Rice
Thur - BBQ Pulled Pork
Fri - Bacon Sliders

Zuppa Toscana

Zuppa

2 cups chopped kale
1 lb hot Italian sausage
1 tbsp olive oil (if needed)
2 garlic cloves, pressed
1 box stock (chicken or veggie), heated
3 lb potatoes, sliced
1 cups milk
1/2 cup heavy cream
3 tsp salt
1 tsp freshly ground pepper

In a large sauce pot, over medium heat cook sausage, chop into chunks. When no longer pink, remove meat but leave oil in pan.  Add garlic, and oil if there is less then 2 tbsp of fat in the pan. Cook over medium heat until fragrant. Add the hot stock and whisk to combine. Add potatoes. Add enough hot water to cover potatoes. Stir in salt and pepper. Boil until potatoes are tender. DO NOT DRAIN potato water.

When potatoes are almost done, add the kale and cook until kale and potatoes are tender. Stir in the milk and cream. Return sausage. Heat through. Serve immediately. (If left to simmer the potatoes will begin to turn into mush and disappear in the liquid.)

Lemon Chicken with Rice

Lemon Chicken

Ingredients:

vegetable oil to cover bottom of large skillet

2 boneless chicken breasts, sliced into 1 inch cubes

Salt and pepper

Breading:

¼ cup corn starch

1 cup panko bread crumbs

1 egg and ½ cup milk beat together.

Sauce:

4 teaspoons cornstarch, mixed with 4 teaspoons water

Deep Fried Chicken Pieces

1 lemon, juice and zest

3 tablespoons light brown sugar

3 tablespoons rice wine vinegar

1/4 cup chicken stock

Directions

Set up breading station for chicken. Sprinkle chicken with salt and pepper. Cover each piece in corn starch, then egg mix, then panko.

In the large non-stick skillet, heat oil over medium high heat. Add to pan. In a sauce pan, stir together juice, zest, sugar, vinegar and chicken stock and bring to a simmer. Stir in cornstarch mixture and bring liquid to a simmer. Simmer until reduced. Serve over chicken.

Serve with white rice (make double the amount you need to use for the next day).

bacon Fried Rice

Fried Rice without the bacon

1 lb bacon, diced and browned
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, bacon, and veggies. Serve.

Pulled Pork  - slow cooker
Place the fresh 2 lb shoulder pork roast and 1 cup BBQ sauce (any brand/kind you like) into the slow cooker. Cook in slow cooker 8 hours on low or 4 hours high. 
Remove from cooker, shred. Serve with extra BBQ sauce and cole slaw, on a bun if desired.

Uncooked

Cheeseburger Bacon Sliders
8 Hawaiian Rolls
1 lb ground beef
1 tsp each salt and pepper
1 tsp garlic powder
8 slices chedar or american cheese
1 lb bacon slices browned/crisped
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 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 and bacon when done, place on roll. Add toppings if desired, such as tomatoes, pickle, lettuce, onion, mayo. Makes 4 servings (2 each)