week of Sept 11 2017

taco salad

Mon Biscuits and Sausage Gravy
Tue - Taco Salad
Wed - Roasted Sausage Ragu
Thur - Teriyaki Chicken and Noodles (Kikkoman Recipe)
Fri - Fried Rice

Biscuits and Gravy

Biscuits:

2  cups Bisquick mix (OR all purpose flour, add another 1/4-1/2 milk)

1 tsp baking powder

1 tsp salt

4 tbsp softened butter

4 tbsp shortening

1/2 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 1/2 cup milk, let sit 2 minutes)

Cooking Biscuits: Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk, mix until it forms a dough. For drop biscuits, use a scoop or a spoon and spoon out onto greased cookie sheet. For rolled biscuits, knead dough into ball. Roll out to 3/4 inch thick. Cut with biscuit cutter and place on greased cookie sheet. Bake at 350F for 15-20 minutes or until golden brown.

Making Gravy: Scrap the pan and remove the big chucks. Leave 3 tbsp of drippings in pan, add melted butter to the pan if you do not have 3 tbsp of drippings. Mix the flour and seasonings (except salt and pepper). On high heat, using a whisk, add the flour mix 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 milk, constantly whisking. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Mix in sausage. Taste, add salt and pepper as necessary.

Taco Salad

1 (about 11 oz) sack Doritos or any corn tortilla chips

1-2 cups cooked, shredded chicken (using left over from roast chicken) OR 1 lb Ground Beef, browned, crumbled and drained

2 jalapeno peppers, seeded and finely chopped (optional)

1 medium onion, chopped

1/2 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

1 can black beans

Handful cilantro leaves, chopped

Juice of 1 lime

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Salsa and sour cream or salad dressing (optional)

Sprinkle chicken with taco seasoning. Heat chicken and beans, on stove or microwave until hot. Meanwhile, combine tomatoes, remaining onions, jalapenos, cilantro, and the juice of the lime in a large bowl. 

Layer salad: chips on bottom, then meat mix, veggie mix, handful of lettuce or cabbage, top with cheese, and salsa and sour cream or salad dressing.

Roasted Sausage Ragu

1 lb Italian Sausage
2 zucchini, sliced
2 yellow squash, sliced
2 Japanese eggplant, cubed
2 red bell peppers, sliced
2 red onions, chopped
1 pint cherry tomatoes
olive oil
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons Italain Seasoning

2 tablespoons finely chopped fresh basil leaves
1/4 cup finely chopped flat-leaf parsley leaves

shredded Parmesan cheese

oil a cookie sheet (or 2, if needed). spread cut veggies and sausages on sheets. drizzle with a little bit more oil. Sprinkle salt, pepper and seasoning on top. roast at 350F for 20 minutes, or until sasuage is cooked thru and the veggies are tender. Do no allow to burn.

Slice sausages when done. Serve over pasta with the fresh herbs and cheese.

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.