Week of June 25, 2017

Chinese Noodles

Sun - Roast Chicken
Mon - Chinese Noodles with Chicken
Tue - Tequila Lime Chicken 
Wed - Pork Tenderloin
Thur - Mushroom Pork Chops
Fri - Out of Town

Roast Chicken
1 (5-6 lb) bone in whole chicken (completely defrosted if from frozen)
1 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 thermometer (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 1/2 hours to 165 F internal temp. remove cover for last 20 minutes (when temp at 150 F) to crisp skin.

Tequila Lime Chicken 
1/2 cup tequila
1 tbsp lime zest (about 1 lime)
6 limes, for freshly squeezed lime juice
1 tsp chiplote chili powder
1 tbsp minced fresh garlic (about 3 cloves)
2 tps kosher salt
1 tsp freshly ground black pepper
6 split boneless, skinless chicken breast halves
Directions
Combine the tequila, lime juice and zest, chili powder, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate for at least 3 hours, but up to 24 hours.
Remove chicken from marinade. Throw away marinade. Grill (on BBQ grill or on grill pan) on medium heat until the chicken is cooked through, about 5 minutes per side. 165f with a meat thermometer.
Let stand 5 minutes before cutting and serving. Recommended: Serve with rice, warm tortillas, and lime wedges.

Cook pasta according to package directions. Drain. Set aside. Heat sauce in pan until hot. Mix with pasta. Top with chicken and cheese.

Pork Tenderloin - Instant Pot Recipe
1 lb pork tenderloin
2 tsp deli mustard
2 tbsp thyme leaves
1 + 1/4 cup water
salt and pepper
Cut pork in half so there is 2 logs instead of 1. Sprinkle meat with salt and pepper. Mix 1/4 cup water with mustard. Brush on to meat. Sprinkle thyme over meat. 
Pour cup of water into bottom of IP. Set steaming rack in bottom. Place meat on top of rack.
close lid and set to high pressure for 30 minutes. Use natrual release.
After meat is removed, allow to rest at least 10 minutes before slicing.

Mushroom Pork Chops
2 lb (4-6 peices) bone in, thin cut pork chops
1 can condensed mushroom soup
2 tbsp Worcestershire Sauce
1 tsp each salt and pepper
water as needed
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup with 1 1/2 cans full of water until combined. Add Worcestershire sauce and salt and pepper, mix. Place chops in soup mix, making sure not to overlap. Spoon sauce over top to coat. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just below covering chops. Add more HOT water as needed. 
When chops are done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Replace chops in sauce. Serve immediately. 
SLOWCOOKER RECIPE:  this recipe can be done in the crockpot as well. Simmer in crockpot for 6 hours on high. Add the thickening mix in the beginning of the last hour.

mushroom chops

Serve with mashed potatoes and a veggie. (We like seasoned green beans with this).
Cream of Mushroom Gravy homemade: 
2 cups sliced mushrooms
4 tbsp butter
2 tbsp AP flour
1 cup beef broth
1 1/2 cup milk
1 tbsp Worcestershire sauce
1 tsp browning sauce
4 roasted garlic cloves, smashed
1 shallot, finely diced
salt and pepper
Saute mushrooms and shallots in butter, stirring frequently, until tender. Sprinkle on flour, stir until flour is incorporated. Stir in broth, milk, sauces, and garlic. Simmer on medium until thickened, about 10-15 minutes. Taste, add salt and pepper as necessary.

week of June 18 2017

Chicken and Rice with Mixed Veggies

Sun - Father's Day - BBQ Chicken
Mon - Chicken Scampi
Tue - Crunchy Ground Beef Tacos
Wed - Chicken and Rice casserole
Thur - Swedish Meatballs
Fri - Emma's Birthday - grilled Steak

Ground Beef Tacos

12 corn crispy taco shells, heated according to package

1 lb Ground Beef, browned, crumbled and drained

1 medium onion, chopped

1/2 package taco seasoning

4 cups shredded lettuce or cabbage

5 plum tomatoes, seeded and chopped

Handful cilantro leaves, chopped

Juice of 1 lime

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Salsa and sour cream (optional)

Sprinkle meat with taco seasoning. 

Fill taco shells with meat and toppings

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

EASY Sweedish Meatballs
1 package frozen meatballs, thawed (not italian)
1 can condensed cream of mushroom soup
1 package powdered onion soup mix
1 can full of milk
1/2 cup sour cream
in a large skillet, mix soups and milk. Add meatballs and heat on med-high heat until meatballs are hot all the way through. Mix in sour cream. Serve over Minute Rice or egg noodles prepared according to package.

Week of June 11, 2017

Sun - Chili Cheese Dogs
Mon - Quiche Lorraine

Ham Pie

Tue - Lasagna
Wed - Ham Pie
Thur - Fried Rice and Egg Rolls
Fri - Kielbasa Country Stir (Hillshire Farm Recipe)

Chili Cheese Dogs
8 hot dogs (the kids and I like cheese dogs! Husband likes all beef)
8 hot dog buns
1 cup shredded Cheddar
1/2 onion, chopped
Sour Cream, for topping - optional
1 can chili with beans (your favorite brand, I like Nelly's)
Directions
Heat hot dogs following package directions OR if you have a George Foreman Grill, use to cook until hot.  About 10 minutes. Remove from the heat and place each hot dog in a bun. Top with a generous serving of the chili. Top with cheese, onion, and sour cream, if desired.


QUICHE LORRAINE
Ingredients
6 ounces thick cut bacon, diced
4 large eggs
1 cups half-and-half or cream
4 oz cream cheese, room temperature (or warmed in a bowl in the microwave for 20 seconds)
1/2 tsp salt
1/4 tsp pepper
1 cup grated Gruyere or Swiss (or any other cheese you'd like)

Apple Pie and Quiche

1/2 cup wilted spinach (or kale), if desired
Directions
You'll need a 9 in tart pan or 9 in pie pan with pie crust (see below) for this recipe.
Preheat the oven to 375 degrees F.
Poke crust with fork ("docking"). Bake until the crust is set, 8 to 12 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.
In a medium skillet, cook the bacon until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use.
Arrange the bacon, cheese and spinach evenly over the bottom of the baked crust.
Cream (beat vigorously) cream cheese until soft. Add in the eggs, one at a time into cream cheese until mixed, then whisk in half and half. Pour into the prepared crust. Top with additional cheeese if desired.
Bake until the egg mix is golden, puffed, and set - 30 to 35 minutes.
Remove from the oven and let cool on a wire rack for 15 minutes before serving.

Flaky Pie Crust
NOTE  I'm making double patch, for ham pie Wednesday
2 1/2 cups flour
1 tsp salt
8 tbsp butter
8 tbsp Crisco shortening
1 tsp 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.

Lasagna
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.

Ham Pie

Crust:
NOTE: this is for 1 top and 1 bottom crust. I will be doubling to make 2, for quech and berry pie.
2 cups flour
1 tsp salt
8 tbsp butter
8 tbsp Crisco shortening
1 tsp white vinegar
2 tbsp - 1/4 cup water

Filling
2 cup diced ham
1 can condensed cream mushroom soup
2 cups shredded cheddar cheese
4 pats of butter
1 cup canned whole corn kernels

To make crust: 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.
To make pie: Put 1 circle of crust in the bottom of the pan. Add 1/2 the ham to the bottom, then 1/2 the cheese and 1/2 of the corn. Spread 1/2 the soup on top. Repeat 1 more time. Put the butter on, then the top crust on. Make sure to slit a few hole on top for venting. Brush with egg wash. Bake at 350 for 1 hour or until crust is golden brown.

Chicken Fried Rice and Egg Rolls

Chicken Fried Rice and Egg Rolls
Egg Rolls:
1 lb ground pork or chicken/turkey
1 bell pepper
1/2 medium onion
1 cup fine shredded cabbage
1 carrot
2 tbsp Asian Seasoning Mix
Salt and Pepper
Egg Roll wrappers
In 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 chicken
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp oil
1/2 cup peas and carrots frozen mix
2 eggs
Scramble 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 June 4, 2017

Sun - Carbonara
Mon - Philly Cheese "steaks"
Tue - Moroccan Meatballs 
Wed - Corned Beef Hash
Thur - Chicken Puttanesca
Fri - Eating Out (school event) 


Philly Cheese "Steak" Sandwiches
1 lb lean ground beef OR 1 lb of very thinly sliced sirloin steak with 1 tbsp oil
1/2 yellow or sweet onion
1 green bell pepper
Sliced Provolone cheese
4-6 hoagie rolls
1 tsp each salt and pepper
1 tsp onion powder
1 tsp garlic powder
Mayo (optional)
Season ground beef with salt, pepper, onion powder, and garlic powder. Chop onion and bell pepper into very small pieces. Add to meat in a large nonstick skillet. Use a spatula to chop meat up into small pieces. Brown beef mixture over meduim-high heat until no longer pink. Drain.
Meanwhile, warm rolls in the oven on low heat (170-200F) or in the microwave for 10-30 seconds. Spread on Mayo if desired. Add scoops of the meat mixture until it reaches desired fullness. Top with 2 cheese slices. 

Moroccan Meatballs
1 package frozen meatballs
1 yellow onion, chopped
3 garlic cloves, thinly sliced
1 sweet potato diced
3 carrots, chopped
1 tablespoon grated fresh ginger
1/4 tsp ground clove
1 1/2 tsp ground turmeric
1 1/2 tsp ground cumin
1/2 tsp ground cardamom
1 tsp ground cinnamon
1 (28-ounce) can diced tomatoes

2 tbsp ketchup
1 cups chicken stock
2 tablespoons light brown sugar, lightly packed
1 lime, zest and juice
salt and freshly ground black pepper, as needed
Couscous, prepared according to box
Olive oil for couscous.

brown meatballs. Mix spices, lime zest, tomatoes, ketchup, stock, sugar in a bowl. Remove meatballs from pan, add liquid mixture. Return meatballs, add sweet potato, carrots to pan. Simmer until sweet potatoes are tender. 
Meanwhile, prepare couscous, when done mix with 2 tbsp olive oil and the lime juice. 
Serve meatball stew over couscous.

Chicken Puttenesca

Ingredients

4 chicken breast halves or thighs (about 2-3 lbs)

1 tsp each salt and freshly ground black pepper

1 medium onion, thinly sliced

1 tbsp capers

2 tbsp Worcestershire sauce

2 garlic cloves, pressed

1/4 cup chopped olives

1/2 cup chicken broth

1 (14 1/2-ounce) can diced tomatoes in juice

1/2 teaspoon dried oregano

1/8 teaspoon red pepper flakes or more to taste

Directions

Rinse the chicken and pat dry with paper towels. Brown chicken in 2 tbsp oil in an oven safe pot. Remove chicken after skin is browned. Add onion to pot and cook until  soft. Place chicken back and add other ingredients. Bring to boil then set in a 350F oven for 2 hours, or until chicken is fork tender. 

Serve with pasta or rice.

Slow cooker directions: Place ingredients in Slow Cooker. Cook on High for 6 hours, stirring occasionally and checking fluid level. If the liquid gets too low, add more hot broth.