week of Jan 11, 2015

Sun - Ham Pie

Mon - Sausage and Rigatoni

Tue - Beef Taco Skillet

Wed - Baked Chicken and Dumplings

Thur - Panko Crusted Pork

Fri - Breakfast Bake and Home-style Potatoes

Ham Pie

Crust: (use pre-made, fresh pie crust if desired)

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 can whole corn

Pie

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. Let rest for 15 minutes before slicing.

Sausage and Rigatoni

4 Chicken Sausage links (I like the Artichoke and Mozzerella)

1 cup sliced roasted red peppers (from can, drained)

1 can diced tomatoes with basil and garlic

3 cups rigatoni pasta

In a large non-stick skillet, cook sausage and veggies together until sausage is done, over medium heat. Meanwhile, cook pasta according to directions. When sausage is done, add in tomatoes with juice to skillet. Add salt and pepper to taste. Serve over pasta. Sprinkle with shredded cheese, if desired.

Baked Chicken and Dumplings

chicken and veggies

1 lb cooked, diced chicken or turkey

1 can cream of celery or chicken soup

2 stalks of celery, diced

2 cloves of garlic, pressed

1/2 medium onion, diced

1 small bag of frozen mixed veggies

1 1/2 can of water

salt and pepper

Sauté the onion, celery and garlic until onion is translucent. Meanwhile, mix soup, water, salt and pepper in a 9x13 baking pan. Add all other ingredients, and mix together.

 dumplings - drop biscuits

2  cups flour

1 tsp sugar

1 tsp baking powder

1 tsp salt

4 tbsp soft butter

4 tbsp shortening

3/4 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 3/4 cup milk, let sit 2 minutes)

 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. Scoop small dumplings out of the mix and drop into the pan on top of the chicken/veg mix.

Bake at 375 uncovered until the dumplings are golden brown and done all the way through. About 30-40 minutes.

Breakfast Bake
10 eggs, beaten
1 can condensed Healthy Request mushroom soup

breakfast bake

1 lb breakfast sausage or bacon, crumbled/diced and browned

1 cup cheddar cheese and 1/2 cup for topping2 oz cream cheese, softened

1 cup whole milk1/2 tsp each salt and pepper
butter for greasing casserole dish
Mix cream cheese and soup together until incorporated, next add milk and mix throughally, last add eggs and salt/pepper. Stir in cheese. Pour into a well greased 2 quart casserole dish. Top with sausage. Sprinkle cheese on top. Bake at 350 until egg is set and the top is lightly browned. Let cool 5 minutes before serving.

Home-style Potatoes
6 medium potatoes
2 tbsp veggie oil
1 tbsp butter
salt and pepper to taste
Wash, peel and dice potatoes. Add oil and butter to a large non-stick skillet. Add potatoes. Cook over medium heat covered for 15 minutes, or until potatoes are slightly tender. Uncover and cook over medium-high heat turning potatoes until browned.

Week of Jan 4, 2015

Sat - Fish Burgers

Baked Potato Chowder

Sun - Chicken Pot Pie

Mon - Navy Bean Soup (Ham and Beans)

Tue - Tequila Lime Chicken 

Wed - Baked Potato Chowder

Thur - Quick and Easy Chicken Tikki Marsala

Fri - Sloppy Joes

Chicken Pot Pie

1 cup cooked, diced chicken or turkey

1 can cream of chicken soup

1 small bag of frozen mixed veggies or peas and carrots

1 cup cooked, diced potatoes

1 tsp each salt and pepper

2 pie crust rounds (recipe below, or use ready made Pillsbury Pie Crust)

Egg wash: 1 egg and 1 tbsp water beaten together

Preheat oven to 350F. Place 1 pie crust in a 9 inch pan. In a large bowl combine chicken, soup, veggies, potatoes and salt and pepper. When well mixed, spoon into crust. Top with other pie crust round. Cut slits in top crust for venting. Brush top crust with egg wash. Cook for 30 minutes or until crust is golden brown.

Navy Bean Soup

Navy Bean Soup

1 ham bone

1 pound navy beans, rinsed, sorted, soaked overnight and drained

2 (32 oz) boxes of stock (veggie, pork or chicken)

2 carrots, diced fine

1 celery, diced fine

1/2 onion, diced fine

4 cloves garlic, pressed

1 tbsp olive oil

2 bay leaves

salt and pepper to taste

In a large stock pot, on medium heat saute onion, carrot, garlic and celery in oil until fragrant. Add stock, heat to a boil (high heat). Add ham bone and bay leaves. Simmer for at least 3 hours on medium-low heat, stirring and checking liquid level and skimming fat off the top often. When beans are cooked, and the meat has fallen off the bone, the soup is done. Remove bone, leaves, and any large pieces of fat or cartilage. Continue boiling on high until thickness desired is reached. Add pepper and salt to taste. Serve.

If desired, you can put all ingredients in a slow-cooker for 8 hours on low, 4-6 hours on high, instead of on the stove.

Tequila Lime Chicken Recipe

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.

Baked Potato Soup
3 tablespoons butter
2 garlic cloves, pressed
1 box stock (chicken or veggie), heated
4 large baker potatoes, peeled and cubed
1 cups milk
1/2 cup heavy cream
1/2 cup sour cream
3 tsp kosher salt
1 tsp freshly ground pepper
1/4 cup minced chives
grated Cheddar Cheese
1/2 lb bacon, cooked crispy and broken up to chunks
Directions
In a large saucepot, over high heat melt the butter and garlic. 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. Meanwhile, cook bacon. DO NOT DRAIN potato water.
When potatoes are ready, mash in water with a masher. Leaving some lumps depending on how chunky you like your soup. Stir in the milk, cream, sour cream, and 1/2 the chopped bacon. Heat through. Serve in bowls with chives, cheese, bacon pieces and extra sour cream if desired.

Sloppy Joes
4-6 hamburger buns
4-6 cheese slices
Filling:
1 lb ground beef
1 tbsp tomato paste
2 tbsp ketchup
2 tsp brown sugar
1 tsp each onion powder, garlic powder, and paprika
1 tsp seasoning salt
Deep Covered Baker (microwave version): Spread beef on the bottom of the Deep Covered Baker. Sprinkle the seasoning salt on top. Cover, and cook in microwave on high for 13-15 minutes or until no longer pink. (OR you can do this on the stove top in a skillet on medium heat). Drain. Chop meat into small bits.
Add tomato paste, ketchup, sugar, and other seasonings to meat. Stir. Heat in microwave for 1 minute, or until warmed. Taste, you may need to add additional salt or sugar depending on your preference. Serve on warmed buns with cheese.

Christmas Day Breakfast

Cinnamon Rolls (see breads recipes page)

Egg and Sausage Casserole bake 
Hash browns with ham 

Fruit Tray with Dip (leftover from Dinner)
Banana Bread (see breads recipes page)

Egg and Sausage Casserole Bake

1 lb roll breakfast sausage

8 eggs

3 oz cream cheese, softened

1/2 cup milk

1 cup shredded cheddar cheese

1 (10 oz) can cream of mushroom soup

1 tsp each salt and pepper

Preheat oven to 350F. Brown and drain the sausage.  In a separate bowl, soften the cream cheese in microwave for 10 seconds. Mix cream cheese, eggs, milk, salt, pepper, and soup together. Pour into a 9x13 inch pan. Softly shake pan a little to let egg mix settle down and let air out. Sprinkle cheese on top. Bake until center reaches 165F temp, is brown on top, and sets up - about 40-60 minutes. Let sit for 5-10 minutes before slicing.

EASY ONE PAN MEAL VERSION: if you'd like to make this dish a whole meal, layer two bags of Jimmy Dean Sausage/bacon Breakfast Skillet in a 9X13 inch pan. Remove the sausage from the list. Double the recipe above and pour over the Sausage mixture. 

EASY SLOW COOKER VERSION: mix as above. layer uncooked sausage, and 2 cups frozen hash browns if including them in cooker. Pour in egg mixture. Sprinkle on cheese. Cook on low overnight (8-10 hours).

Hash browns with Ham

1 package Ore-Ida shredded hash browns (frozen bag) OR 4 large baking potatoes, peeled cleaned, shredded and patted dry.

2 tbsp veggie oil
2 tbsp butter

1 thick cut steak ham, cubed (or about 1 cup diced, leftover ham)

Salt and Pepper to taste

In a large skillet, heat oil on med-high. Add in potatoes. Sprinkle generously with salt and pepper. Once potatoes are browned on one side flip them and had the ham. Stir. Brown other side. Add additional salt and pepper if needed. Serve warm.

Christmas Eve Dinner

Appetizers

Fruit Tray - assorted cut fruit with dip

Sausage Balls

Sausage Balls, Bacon Wrapped Hot Dogs

Dinner:

Baked Ginger Glazed Ham

Glazed Carrots

Garlic Mashed Potatoes

Spinach Salad with pomegranate seeds and pear slices

Green Beans with crispy onions

Homemade Rolls

Dessert:

Spice Cake with Apple Compote

Christmas Cookies

Fruit and Veggie Trays

RECIPES:

Christmas Spritz Cookies

Fruit Dip

1 (4-5 oz) plain, greek yogurt

1/2 cup cool whip

1 tbsp powdered sugar

1 tsp pure vanilla extract

Garlic Mashed Potatoes

3  pounds red skinned potatoes

2+ tbsp salt

1 cup half-and-half

2 tbsp butter

6 cloves garlic, crushed

Directions

Peel (if desired) and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Add garlic to water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half in a medium saucepan over medium heat until simmering. Remove from heat, add butter, and set aside.

Remove the potatoes, drain. Add half-and-half, butter and mash together with potatoes. Add salt and pepper if necessary/desired. Serve warm.

Honey Glazed Carrots

16 oz bag baby carrots

2 tbsp honey

2 tbsp brown sugar

dinner rolls

2 tbsp fresh ginger, peeled, sliced thin.

3 tbsp butter

1/4 tsp salt 

1/4-1/2 cup water

In a non-stick pan, melt butter and stir in ginger. Add honey, 1/4 tsp salt, water, and sugar and stir to dissolve. Stir in carrots. Cover to steam. Stir occasionally, over medium heat, and cook 8 minutes or until tender. Add more boiling water if all the water evaporates before the carrots are tender. 

Spinach Salad

Salt and ground black pepper

6 cups baby spinach leaves

1 pomegranate

1 Bosc or Bartlet Pear

1/3 cup walnut pieces

De-seed the pomegranate, set seeds in salad bowl. Slice pear. Toss pear, pomegranate, spinach and walnut peices together.Sprinkle with salt and fresh pepper to taste. Serve with your favorite vinaigrette dressing (suggestion: Hidden Valley Farmhouse Originals Pomegranate Vinaigrette Dressing)

Green Beans and Crispy Onions

1 lb fresh or frozen green beans

1/4 cup French's French Fried Onions

2 tbsp butter

salt and pepper, to taste

Steam beans to desired doneness - about 10-15 minutes if fresh. Mix with butter in serving bowl until butter melts. Sprinkle with salt and pepper. Top with onions. Serve immediately.

Week of Dec 21, 2014

Bolognese

Sun- Pork Schnitzel (Food Network)
Mon - Chicken and Rice Paprikash Casserole
Tue - Bolognese
Wed - Christmas Eve
Thur - Christmas Day
Fri - Scalloped Potatoes and Ham
Sat - Corn Chowder

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

Scalloped Potatoes and Ham

4 medium baker potatoes, thoroughly washed

1 cup cooked, diced ham

Scalloped Potatoes with Ham

3 cups sharp/medium cheddar cheese

3 tbsp butter (not margarine)

3 tbsp AP flour

1 1/2 cups 2% milk

1 tsp each salt and pepper

1/2 tsp garlic powder

1 tbsp dried parsley flakes

1 tsp Dijon Mustard (optional; don't substitute yellow mustard)

2 tbsp chives, chopped and/or fresh parsley, chopped, for topping (optional)

Slice potatoes thinly, with or without skin, (I prefer using a Mandolin or food processor for this).  Place in "Microcooker" or other microwave steamer (you can also use a microwave-safe bowl partially covered with plastic wrap) with 2 tbsp water. Cook in microwave on high for 7 minutes, or until ALMOST done. You may have to do this in 2 batches.

To make sauce, melt butter in large nonstick skillet over medium-high heat. Stir in flour with a whisk (that is safe for non-stick, such as silicone coated). Reduce to low heat and let cook for about 2 minutes or until there is a nutty aroma. Increase temp back to medium-high, and stir in milk. Add 2 cups cheese, 1/2 cup at a time, letting each batch melt before adding more. After all cheese is incorporated, add in seasonings and parsley. Taste sauce, add salt and/or pepper if necessary. Take off heat. THIS WILL HARDEN/THICKEN UP QUICKLY! MAKE WHEN READY TO ASSEMBLE CASSEROLE!

To assemble, in a greased 9 in square baking dish or 2 qt casserole dish, layer potatoes, ham then cheese sauce, and continue until you run out of potatoes, about 4 layers. On the top layer, spread any remaining sauce and top with the other 1 cup of cheese. If baking immediately, bake at 375F for 30 minutes, or until cheese on top is browned and potatoes are completely cooked. Allow to cool for 10-15 minutes before cutting. Serve with with chopped chives and/or parsley.

(NOTE: You can also let this cool and refrigerate for up to 3 days or freeze for up to 3 months to cook later. Make sure to allow the casserole to completely defrost before baking, and allow to warm up with the oven, do not pre-heat.)

Week of Dec 14, 2014

Meatloaf Dinner

Sun - Chicken Piccata (Food Network)
Mon - Slow Cooker Pot Roast
Tue - Shredded Beef Tacos
Wed - Fried Pork Chops
Thur - Mac n' Cheese
Fri - Meatloaf



Beef Pot Roast

Pot Roast Dinner

Ingredients
3 lb chuck roast
salt and pepper
1 large onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped
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 broth
For Gravy:
2 tbsp all-purpose flour
2 tbsp butter
mix together

Brown roast (optional) in 2 tbsp oil on high heat. Turning to brown on all sides. Remove meat from pan. Deglaze pan with broth. 
Add vegetables to bottom of slow cooker. Pour in broth and bay leaves. Put roast on top and add seasonings. Cook on high for 6 hours, or low for 8 hours. At the last hour, mix in the flour and butter mixture.
Roast should be fall-apart tender when done.

Shredded Beef Tacos

12 corn taco shells/tortillas

1-2 cups cooked, shredded beef (using left over from roast) 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

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. Heat meat on stove or microwave until hot. Meanwhile, combine tomatoes, remaining onions, jalapenos, cilantro, and the juice of the lime in a large bowl. 

Warm taco shells. Fill taco shells with meat, slaw and cheese.

Pan Fried Pork Chops

4-6 (about 1 1/2 lb) pork chops

Pan Fried Pork Chop Dinner

3/4 + 1/4 cup  milk

1 egg

3/4 cup bread crumbs (I use Progresso Italian)

Oil to coat the bottom of the pan (veg or canola)

flour coating:

1/2 cup AP flour

1 tbsp seasoning salt (such as Johnny's)

1 tsp onion powder

1 tsp black pepper

1 tsp garlic salt

To bread the chops you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack, a fork. Set up the assembly line: bowl with 3/4 cup of milk, paper plate with flour coating, bowl with 1 egg and 1/4 cup milk beaten together, paper plate with bread crumbs, and last the cooling rack. Put all the chops in the 1 st bowl. let set in the milk for 5 minutes. One chop at a time, place on the flour and coat with the coating. Dip in the egg mix. the place on the bread crumbs and coat the chop. Lay on the cooling rack until all chops are breaded.

To cook the chops, heat the oil in a large skillet (with a lid) on med-high heat. Add chops 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 chop should reach 160F. Let rest 5 minutes on the cooling rack to drain oil. Serve with mashed potatoes and milk gravy (recipe follows).

Milk Gravy

About 1 tbsp Pan drippings from meat (chops, bacon, sausage, ect)

2 tbsp butter

2 tbsp leftover flour coating (or AP flour + seasoning salt)

salt and pepper to taste

3 cups milk

Scrap the pan and get the chucks out. Melt the butter in the pan on high heat. using a whisk, add the flour coating mix to the pan, turn down the heat to low and stir for 2 minutes or until it smells nutty. Turn the heat back up to high and 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). Taste, add salt and pepper as necessary.

Meatloaf

2 lb lean ground beef (or 1 beef 1 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 20-30 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.