week of May 29, 2017

Mon - Grilled Burger
Tue - Bolognese
Wed - Lemon Chicken Potato Salad
Thur - Tostadas
Fri - Chinese BBQ Pork

Beef Bolognese

Ingredients

2 tablespoons olive oil

4 ounces pancetta or bacon, diced and browned

1 cup chopped yellow onions

1/2 cup diced carrots

1/2 cup diced celery

1 tablespoon minced garlic

1/4 teaspoon ground nutmeg

2 tsp thyme

3/4 cup broth

1 lb ground beef or pork

2 (14 1/2-ounce) cans crushed tomatoes and their juices (or 3 cups fresh, seeded, diced tomatoes)

3 oz cream cheese

3 tablespoons chopped parsley leaves

Salt and freshly ground black pepper

1 pound fettuccine or spaghetti pasta

1 cup freshly grated Parmesan cheese

Directions

In a large pot, heat the oil over medium high heat. Add the ground beef and cook, stirring, until browned. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the pancetta or bacon, tomatoes and simmer, stirring occasionally, over medium high heat until the sauce is thickened and flavorful, 20 to 30 minutes. Stir in the cream cheese and parsley, and adjust the seasoning, to taste. Remove from the heat and cover to keep warm.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend

Warm Lemon Pepper Chicken Salad (Pampered Chef Recipe)

Ingredients:
8   oz (250 g) sugar snap peas 1 1/2   lbs (750 g) “B” size red potatoes 2   tsp (10 mL) salt 4   boneless, skinless chicken breasts (4 oz/125 g each) 2   tbsp (30 mL) Lemon Pepper Rub, divided 1   lemon		1   garlic clove, pressed 1/4   cup (50 mL) olive oil 1   medium red bell pepper 1/2   small red onion 1   jar (6 oz/170 mL) marinated artichoke heart quarters, drained 1/2   cup (125 mL) chopped fresh parsley (optional)

Directions:
1.	Place peas and 1/4 cup (50 mL) water into Large Micro-Cooker®. Microwave, covered, on HIGH 2-3 minutes or until crisp-tender. Drain using small Stainless Mesh Colander; rinse under cold water and set aside. Slice potatoes using Ultimate Mandoline fitted with v-shaped blade. Place potatoes, salt and enough water to cover into Micro-Cooker®. Microwave, covered, on HIGH 13-16 minutes or until tender, stirring twice; drain and set aside.
2.	Meanwhile, heat Grill Pan over medium heat 5 minutes. Rub chicken with 1 tbsp (15 mL) of the rub. Spray pan with olive oil using Kitchen Spritzer. Cook chicken 7–9 minutes or until Digital Pocket Thermometer registers 165°F (74°C) and juices run clear, turning once. Remove from pan; set aside and keep warm.
3.	For dressing, juice lemon to measure 2 tbsp (30 mL). Combine juice, remaining rub and garlic pressed with Garlic Press in Small Batter Bowl. Slowly add oil, whisking constantly; set aside.
4.	Thinly slice chicken, bell pepper and onion using Santoku Knife. Combine peas, chicken, bell pepper, onion, artichokes and parsley, if desired, in Stainless (6-qt./6-L) Mixing Bowl; mix well. Add potatoes and dressing; toss gently. Serve warm.
Yield: 6 servings

Ground Beef Tosadas

12 corn tostada shells

1 (30 oz) can refried beans

1 lb Ground Beef (80/20 is best)

1 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

Handful cilantro leaves, chopped

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Optional toppings: Salsa, Pico de Gallo, sour cream, sliced pitted black olives, chopped yellow onion, lime juice

Sprinkle meat with taco seasoning. Brown meat, crumble and drian off fat. Warm beans as package directs.

Warm tostada shells. Top with beans, then meat, cheese, lettuce, tomato, cilantro and any additional toppings as desired.

week of May 21, 2017

Sun Pork Carnitas
Mon Falefel and Greek Salad
Tue Pork Verde Enchiladas
Wed Caprese Chicken and Spaghetti
Thur Tonkasu (Japanese Pork Cutlet)

Pork Carnitas Tacos with Slaw

Fri Teriyaki Meatballs

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.

Falafel

1 (14 oz) can white canneli beans, drained

1 (14 oz) can chick peas, drained

1 cup bread crumbs
2 large egg
1 cup AP flour
1 tsp baking soda
1 tsp olive oil

Falafel, Rice Pilaf, Hummas, Veggie Sticks

1 tsp salt

1 tsp cumin

1/2 tsp black pepper

1 small handful Italian parsley, chopped fine

1 small handful cilantro, chopped fine

Using a food processor with the chopping blade mix beans, bread crumbs, eggs, salt, pepper, cumin, oil until completely Incorporated. Add herbs, mix until incorporated. Place into a mixing bowl, add flour and fold in until completely mixed. 

Using large scoop, spoon out scoop-fulls of mix. Drop into deep fat fryer or a pan with 1/2 inch oil in the bottom of a large skillet. Drain when done. serve with tzaziki  and lemon wedges (for squirting over the falafel).

Enchiladas

2+ cups cooked diced or shredded Pork (left over carnitas)

 12-16 corn tortillas (taco size)

1 can cream of chicken soup

1 large can (around 7 oz) of diced green chilies 

1 cup of sour cream

1/4 cup Salsa Verde 

1 tsp salt and pepper (each)

Shredded Colby jack cheese

Mix soup, chili's, sasla, and sour cream in a bowl, and set aside. Warm the tortillas in the microwave for 30-60 seconds until flexible.

Spray a 9x13 rectangular baking pan with oil. To assemble the enchiladas, place tortilla in the pan, fill with a spoonful of chicken, cream mixture, and a sprinkling of cheese. Roll the tortilla up with the open side down. Repeat until pan is full. I usually do 12 total - 8 down lengthwise, an two sets of two on the side of the pan. Spread the rest of the cream mix over the top. Sprinkle with cheese. Heat in 350 degree oven for about 30 minutes until hot.

NON-OVEN RECIPE: You can also do this recipe with out using an oven in a casserole form: instead of rolling the enchiladas, layer the ingredients in a microwave safe casserole dish with a lid. Layer tortillas, cream mix, meat, cheese, repeat 4x. On the top layer omit the chicken. Microwave on high, covered, for 20 minutes, or until center is hot. Let stand, covered, 10 minutes before serving.

Caprese Pasta

• 1 pound linguine
• 3 tbsp extra virgin olive oil
• 2 cups roasted cherry tomatoes, quartered
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup olive oil (good quality, tasting olive oil such as California Olive Ranch Extra Virgin Olive Oil)
• 1/2 cup packed fresh basil leaves, cut into strips
• 6 ounces fresh mozzarella, diced or shredded (about 1 cup) 

• To roast tomatoes:  http://www.foodnetwork.com/recipes/ina-garten/roasted-tomatoes-recipe/index.html . 

• Cook pasta according to package directions. In a large serving bowl, mix all ingredients together. Serve warm. Serving with grilled chicken breast.

Tonkastu
2 lbs boneless thin sliced pork loin or chops
3/4 plus 1/2 cup  milk
2 eggs
Oil to coat the bottom of the pan (veg or canola)

flour/corn starch coating:
1/2 cup AP flour

1 cup corn starch
1 tbsp seasoning salt (such as Johnny's)
1 tsp onion powder
1 tsp black pepper
1 tsp garlic salt
breading coating
1 cup panko bread crumbs
.
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/corn starch coating, bowl with eggs and 1/2 cup milk beaten together, paper plate with crumb coating, and last the parchment paper. 

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 parchment until all chops are breaded.
To cook the chops, heat the oil in a large skillet on med-high heat. Add pieces one at a time, being careful not to splatter yourself. 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. Sprinkle salt right after taking out of oil.
Serving with white rice and soy sauce

week of May 14, 2017

Sun - Mother's Day Brunch Out
Mon - Mac 'n Cheese
Tue - Chicken Fajitas
Wed - Chicken Pizza
Thur - Cheese Burgers
Fri - Kikkoman Simple Ramen

3 Cheese Mac n' Cheese

2 1/2 cups dry elbow macaroni

3 tbsp butter

3 tbsp flour

3 cups milk

3 cups cheddar

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.

Mac n Cheese

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).

Chicken Fajitas

3 lbs skinless, boneless chicken breasts, cut into thin strips

3 tablespoons lime juice

Zest of 1 lime

1 garlic clove, minced

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 red bell pepper, sliced

1 green bell pepper, sliced

1 medium onion, sliced

2 garlic cloves, pressed

Salt and pepper

6-8 Fajita size Flour tortillas

Toppings if desired: sour cream, guacamole, cheese, Pico De Gallo, extra lime juice

Sprinkle meat with cumin, onion powder, garlic powder, salt and pepper. In a large skillet, heat 1 tbsp veggie oil over medium-high heat. Cook meat, peppers, onion, and garlic until chicken is cooked through. Add lime juice and zest. Serve with warmed tortillas and toppings.

Kikkoman Simple Ramen

Ramen is all about the broth - make your own!

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.

Week of May 7, 2017

Sun - Zuppa Tuscana
Mon - Chicken and Noodles in Garlic Butter Sauce
Tue - Pollo el la Crema
Wed - Scalloped Potatoes with Ham
Thur - Beef Tips on Rice
Fri -  Beef Goulash


Zuppa Toscana

• 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 saucepot, 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.)

Chicken and Noodles in Garlic Butter SauceCook chicken according to Campbell's Garlic Chicken RecipeOmit Rice. Cook 1 (16 oz) package of egg noodles according to package. Top noodles with chicken and sauce.

Pollo a la Creman (Chicken in Cream Sauce)

Pollo a al Crema

2 boneless chicken breast, cubed1/2 a medium onion, sliced1 cup bell pepper, sliced (I use the multi-colored mix you can get in the frozen foods isle)1 cup sliced button mushrooms2 tbsp oil1 tsp salt and pepper, each1 tbsp taco mix (recipe below)1/2 cup cream or half and half1 cup sour cream (or Mexican crema)heat oil in large skillet, medium heat, add chicken, bell pepper, onion, mushrooms, salt pepper and taco mix. cook until chicken is cooked through. stir in cream and sour cream, heat thru. Serve with tortillas.
Angela's Taco Seasoning:1 1/2 tbsp paprika1 tbsp garlic salt1 tbsp onion powder2 tbsp ground cumin1/2 - 2 tsp cayenne pepper - depending on how spicy you want it

Easy Scalloped Potatoes with HamProduct Title

2 boxes Betty Crocker Cheesy Scalloped Potatoes 5 oz Box
1 (12 oz) package diced ham
Ingredients on box
1 and 1/2 cup shredded cheddar cheese
Mix ingredients in 2 quart casserole dish. Sprinkle 1/2 cup shredded cheese on top. Bake at 375 for 40 minutes, or until potatoes are tender and cheese is melted.

Beef Tips over White Rice
2 lbs of beef stew meat
1 can beef broth
1 tsp EACH salt, pepper, garlic salt 
1 tbsp of Worcestershire sauce 
1 tsp browning sauce
3 tbsp AP flour mixed with 3 tbsp water.
Mix ingredients in crock pot. Cook covered on high for 6 hours. Follow directions on package for rice (Minute Rice is fine). Serve over white rice and beside a veggie or salad. Makes 8 servings.

American Goulash 

1 lb ditalini or macaroni
1 lb ground beef, sprinkled with seasoning salt 15 oz tomato sauce
1 tsp onion powder
1 tsp garlic salt
1 tsp brown sugar
salt and pepper to taste
Sprinkle ground beef with seasoning salt. Brown over medium heat. Drain. If pan is very greasy, use paper towel to clean out. Return meat to pan. Meanwhile, cook pasta according to package. Drain, keep warm. Mix tomato sauce, sugar and seasonings together. Stir sauce with meat in pan over medium heat. Stir in pasta. Mix until all pasta is covered and sauce is warm. Taste, add salt and pepper as needed.

week of April 30 2017

Sun - Crock Pot Pork Roast
Mon - Hamburger Stroganoff
Tue - Asian BBQ Bowl
Wed - Kielbasa with Potatoes
Thur - Meatloaf
Fri - Lasagna
Sat - Hashbrowns and Sausage

Pork Roast - slow cooker
Place the fresh 3 lb shoulder pork roast and 1 chopped onion, and 1/2 cup apple juice into the slow cooker. Cook in slow cooker 8 hours on low. Shred. Serve with side of rice.

hamburger Stroganoff
1 lb ground beef1 can (10.5 oz) condensed cream of mushroom soup2 tbsp Worcestershire Sauce1 tsp each onion salt, garlic powder, salt and pepper1 can full water1 cup sour cream3 cups whole grain egg noodles3 tbsp butterSprinkle meat with salt and pepper. Brown meat in large skillet. Drain. Add in mushroom soup with 1 can full of water, Worcestershire sauce, sour cream. Meanwhile, cook noodles according to package. When done, drain and stir in butter until noodles are coated. Mix with meat sauce and noodles. Serve immediately. Serve with a green salad or a veggie. (We like seasoned green beans with this).
2 lb 15% - 7% fat ground beef 
1-2 cups bread crumbs 
2 eggs, beaten
2 tsp Worcestershire Sauce
1 tsp each salt and freshly ground pepper
1 tsp garlic powder OR 2 cloves fresh garlic pressed
Sauce Topping: 1/4 cup ketchup, 1 tbsp BBQ sauce, 2 tbsp brown sugar. Mix together in a small mixing bowl until smooth.
Mix beef, 1 cup bread crumbs, eggs, and seasonings in a large mixing bowl with a fork or by hand. Keep adding bread crumbs until the mixture holds together when made into a ball.
Put in a meatloaf pan with holes to allow the grease to dip out. Bake at 350F 1-1 1/2 hours or until middle is no longer pink and reaches 160F in the middle. If desired, spread the sauce topping over the meatloaf (dab off excess grease, if necessary) and leave in oven for 10 minutes.
Brown Gravy
2 tbsp drippings from meatloaf pan
2 tbsp butter
3-4 tbsp AP flour
1 (14 oz) can beef broth
Add drippings in pan, and 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. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Taste, add salt and pepper as necessary.
Garlic Mashed Potatoes
4 baking potatoes, peeled and diced
4 garlic cloves, pressed
4 tbsp butter
1/4 cup sour cream
1 tsp salt and pepper
Boil potatoes in a large stock pan until tender, do not over cook. Mash with potato masher or a ricer keep in pan. Add garlic, butter, sour cream and salt and pepper. Mix over low heat until butter is melted and everything is incorporated. Serve in a serving bowl immediately.
1 1/2 - 2 boxes (about 16 pieces) of packaged or fresh lasagna noodles, cooked el dente
16 oz ricotta cheese
1 egg, beaten
1 cup of three Italian cheese blend (Romano, parmesan, mozzarella)
2 tsp each salt and pepper
4 cups shredded cheese (mozzarella or cheddar/mozzarella mix, or Italian mix)
2 jars/cans of favorite marinara/spaghetti sauce
1 lb italian sausage, browned and crumbled
Mix ricotta, egg, salt, pepper, and 1 cup of italian blend cheese in a mixing bowl. In a 9x13 pan, spread a lite layer of sauce on the bottom of the pan. Next, put a layer of noodles - about 4 noodles slightly overlapping. Scoop small spoonfuls of ricotta mixture on noodles (no need to spread, it will melt). Top with sauce, sausage, and cheese. Repeat two more times. Last, add another layer of noodles, sauce and shredded cheese.
Bake at 350, covered with foil, in the oven until warm - about 40 minutes. If desired, take foil off for the last 10 minutes to brown cheese.


Asian BBQ Bowl
3 cups leftover shredded pork
1 package mixed Asian stir fry veggetables
Sauce: 2 tbsp soy sauce, 1 tbsp hosin sauce, 1 tsp fresh ground ginger, 1/2 cardamon, 1/4 tsp all spice, 1/8 tsp ground clove, 1/2 cup apple or pineapple juice (pineapple will be sweeter), 1 tbsp corn starch.
3 cups cooked white rice

Mix sauce in sauce pot, add in pork. Warm on meduim until heated through and sauce is slightly thicker. Heat veggies as directed on package. Layer bowl white rice on bottom, the veggies then pork. Serve.

Meatloaf (my oven recipe)

Lasagna