Week of Sept 6th, 2015

Sun - Balsalmic Chicken and Baby Spinach (Food Network)
Mon - Zuppa ("Sausage Soup")
Tue - Crunchy Chicken Tacos (Pampered Chef)
Wed - Chicken Florentine Carbonara
Thur - Fried Rice with Dumplings
Fri - Grilled Burgers
Sat - 3 Bean Chili

Zuppa Tuscana

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 large baking 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.)

Veggie Fried Rice

Fried Rice without extra veggies

1 bag Vegetable Stir-Fry Mix, 16 Oz, (I like Sugar Snap Pea Mix, you can use any you prefer.)
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 and veggies. Serve.

Preparing frozen, premade dumplings made per package directions.

3 bean Chilli and Corn Bread
1 can kidney beans
1 can pinto beans
1 can black beans
1 cup beef chunks (leftover roast meat or browned hamburger)
1 16 oz can tomatoes and chili's
2 cans tomato sauce
1 bell pepper, chopped
3 cloves garlic, pressed
1 onion, chopped
1 tsp paprika
1 tbsp ground cumin

2 tbsp chili powder

1 tbsp cayenne

salt and pepper

3 cups water
1 package corn bread mix + ingredients to make (prepare according to package)

Chilli: in a large pot on the stove mix cans of beans, including the liquid, onion, bell pepper, beef and seasoning (expect salt). Bring to a boil. Lower heat to a simmer and simmer for at least 3 hours. Taste, add salt and pepper if needed. Optional toppings: fresh, chopped onions, cheddar cheese, sour cream. CROCKPOT: mix ingredients in the crockpot, set on high for 6 hours.

Week of Aug 23, 2015

Sun - Bolognese
Dessert - Caramel Bundt Cake
Mon - Chicken Bites
Tue - Burritos and Smoked South West Corn Custurd
Wed - Pepperoni Pizza
Thur - Breakfast Potato Frittata
Fri - Alfredo Tortellini with Bacon
Sat - Panini

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

Caramel Cake

3 cups AP flour

2 sticks (1 cup) unsalted butter, room temperature

2 cups dark brown sugar

1 cup granulated sugar

1 tsp salt

1 tsp vanilla

5 large eggs

1/2 tsp baking powder

1 cup milk

In a standing mixer: Cream butter and sugar until lightened and fluffy. Add eggs, vanilla, milk, mix until combined. Add flour, baking powder, salt. Mix until combined. Whip batter for 1 minute. Pour into greased and floured bundt cake.

Bake 325F for about 40 minutes, or until golden brown and a tooth pick comes out from the middle clean.

Allow to cool completely. Invert onto a stand or platter. Drizzle with caramel syrup.

Deep Fried Chicken Bites

Chicken Bites

2 skinless, boneless chicken breast cut into bite sized pieces

1 egg

1 cup + 1/2 cup milk

1 cup + 1/4 cup flour

1 cup Italian seasoned bread crumbs

2 tbsp each salt and pepper

1 tbsp garlic powder

Soak chicken in a pan with the cup of milk, add more if needed, enough milk to cover all the chicken. BREADING STATION: mix flour, salt, pepper, garlic in one round cake pan (or other container that is about the same size). Mix egg and 1/2 cup milk in a round cake pan. Put bread crumbs in another round cake pan. To coat chicken: take a strip from the milk and place in flour, then egg, then bread crumbs. Make sure it's completely covered in each step.

Use olive oil to coat the cookie sheet. Lay coated strips on the sheet in single layer (no over lapping). Bake at 350F in the oven (or toaster oven) until done and golden brown - about 20 minutes. Turning chicken over once. (you can also fry them in a pan over medium heat OR deep fryer)

Serve with a green salad mix or spinach salad.

Homemade Pepperoni Pizza

Make your own dough directions below OR you can buy pre-made unbaked dough (such as Pillsbury) at the grocery store in the fridge sections
dough (for 2 pizzas)
2 tbsp granulated sugar
1 tbsp salt
2 tbsp olive oil plus 2 tsp to bush on crust
3/4 warm (about 100-110F) water
1 tsp (about 1/4 oz or 1 packet) dry active yeast
2 cups AP flour (or 1 cup AP and 1 cup Whole Wheat)
corn meal for dusting pan

toppings (for 2 pizzas):
2 cups pizza or pasta sauce
2 cup pepperoni slices
3-4 cups shredded mozzerella cheese
2-4 tbsp grated parmesan cheese

Place yeast, sugar and warm water in a small bowl. Stir. Allow the yeast to work, let stand 5 minutes or until a foam forms on top. (NOTE: If this does not happen after 10 min, the yeast may have been bad, or the water may have been to hot so the yeast may be dead, or if water is too cold it doesn't activate.) 
.Place flour and salt in a bowl of a mixer. Stir together Using the paddle attachment. Add the oil to the yeast mixture., Start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Take out of  bowl. Roll into a ball. Grease a large, clean, mixing bow. Place the dough in the greased bowl, cover, and allow to rest and rise for an hour.

Separate the dough into 2 halves. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. Knead the dough for 5-15 minutes, or until it is stretchy and does not break easy.

Preheat oven to 475F. Roll out the dough, either by stretching it with your hands, or if your not that brave, use a rolling pin. Roll/strech the dough until it is thin as you like. Lay on parchment paper. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy, bread-like texture.

Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Put on toppings. Slide the pizza onto the pizza stone or pan, bake for 7 minutes, or until bubbly and golden brown.

Panini:
4 ciabatta sandwich rolls OR 8 slices of bread
Olive oil
walnut, roasted red pepper, & basil pesto cream cheese (recipe below)
8 slices mozzarella cheese
medium tomato, cut into 8 thin slices
8 Slices Deli turkey
8 Slices salami and/or Prosciutto or other cured meat
 DIRECTIONS:
1/4 tsp Mrs. Dash seasoning mix
Heat closed contact grill 5 minutes.
Cream cheese spread: 4 oz softened cream cheese, 2 large roasted red peppers (canned), 1/2 cup walnut basil pesto (substitute for bottled, prepared pesto if desired). Blend in food processor until smooth.
Cut each roll in half horizontally; brush outside of each half with oil. Spread cream cheese mix on inside of both halves. Layer each sandwich with cheese, meat and tomato. Sprinkle with salt and pepper. When grill is heated, place sandwiches(s) on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Serve warm.

Week of Aug 9, 2015

Swedish Meatballs

Sun - Crock Pot Swedish Meatballs 

Mon - Chicken Curry

Tue - Fish Tacos with Slaw

Wed - Spaghetti Carbonara

Thur - Teriyaki Chicken

EASY Swedish Meatballs
1 (32 oz) package frozen meatballs, thawed (not Italian)
2 (10 oz) cans condensed cream of mushroom soup
1 package dry powdered onion soup mix
2 soup cans full of milk
1/2 cup sour cream
in a large skillet brown meatballs, then remove. Add in soups, sour cream, and milk to skillet and mix. Return meatballs and heat on med-high heat until hot. Serve over Minute Rice or egg noodles prepared according to package.
CROCK-POT RECIPE: brown meatballs in oven, toaster oven or skillet before adding to crock pot. Mix soups, sour cream, and milk in crock pot, mix. Add in meatballs. 4-6 hours on medium. Serve over Minute Rice or egg noodles prepared according to package.

Yellow Panang Curry
2 tsp - 1 tbsp Panang Curry Paste (I like A Taste of Thai brand)
2 medium potatoes, cubed
1 bell pepper, diced
2 carrots, diced
1/2 onion, diced
2 tsp fresh ground ginger

Juice and zest of 1 lime
2 (13.5 oz) cans Coconut Milk
1 can chicken stock
2 lb chicken or pork, cubed
1 tbsp oil
In a large stock pot, cook chicken (or pork) and onion in oil until meat is no longer pink. Add curry paste, coconut milk, ginger, potatoes, pepper, carrots, and chicken stock to pot. Simmer on medium until potatoes are tender, about 15 minutes. Serve with white or jasmine rice.

Crunchy Fish Tacos
24 (about 16 oz) fish sticks or breaded fish fillets
12 yellow corn tortillas
1 small head cabbage, shredded 
2 limes
1/2 cup sour cream
2 tsp ground cumin 
1/4 tsp cayenne pepper (optional) 
Bake fish sticks according to package. Heat tortillas. Mix sour cream, cumin, zest of a lime, tsp lime juice, and cayenne pepper (optional, if you want it spicy) until combined. Assemble taco with 2 fish sticks (or about a 2 oz fish fillet), top with sauce and cabbage.

Yakitori (Chicken and Vegetables) Kikkoman Recipe
Ingredients (Makes 6 servings)
1-1/4 cups Kikkoman Teriyaki Baste & Glaze
2 cloves garlic, crushed
1 piece fresh ginger root, grated (4-inch)
1 pound boneless, skinless chicken thighs, cubed
6 leeks, cut into 1/2-inch pieces

Instructions
Cover skewers with water and soak at least 30 minutes. In a medium bowl, mix together the Teriyaki Baste & Glaze, garlic and ginger (reserve 1/4 cup of marinade). Add chicken to the bowl, toss and let marinate in the refrigerator for at least 30 minutes.
Preheat the oven broiler. Thread previously soaked wooden skewers and thread alternately with 2 pieces of chicken and 2 pieces of leeks. Place on a cookie sheet lined with aluminum foil and brush with reserved marinade. Broil for 5 minutes on each side, until chicken is cooked through.

Week of Aug 2, 2015

Sun - Ravioli Salad and Cold sandwiches
Mon - Green and Navy Bean Salad with Bacon
Tue - Tamale
Wed - BUFFALO Chicken Burgers
Thur - Crock-Pot Butter Chicken (Indian Style)
Fri -Falafel Pita and Greek Quinoa Salad

Ravioli Salad
20 oz package fresh raviolis (your favorite flavor)
1/4 cup sun dried tomatoes in oil
3 tbsp butter
2 tbsp finely chopped olives
1/4 cup chopped basil
Grated Parmesan Cheese
Cook pasta according to package directions. Drain, rinse with cold water. In a large bowl mix pasta butter, olives, and tomatoes with oil with the warm pasta. The pasta should melt the butter. Add in the basil and top with Parmesan cheese.

Green Bean Salad with bacon
Ingredients
3 tsp extra-virgin olive oil
Salt and pepper
1 tsp lemon juice
1 (15 oz) can white beans, drained and rinsed
1 pound green and/or wax beans, trimmed and halved
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 lb bacon, diced
Directions
1. Dressing: Whisk the juice, and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil.
2. Brown bacon in a large non-stick skillet. Drain, leaving about 1-2 tbsp of drippings in skillet.
3. Cook grean/wax beans in skillet until tender, about 5 minutes. Stirring often. Add in white beans. Stir together. Empty into salad bowl with dressing. Serve warm or cold. 

4. Before serving, stir the parsley and chives into the salad and season with salt and pepper.
Tamales
Pampered Chef Recipe. I like to add shredded pork or beef to the filling.

Crock-Pot Butter Chicken (Indian Style)
Follow directions, except put into crock pot on low for 6 hours to cook.

Week of July 26, 2015

Sun - Fried Chicken
Mon - Chicken Pot Pie
Tue - French Dip Sandwiches
Wed - Cheesey Baked Tortallini
Thur - Pork Loin Roast with Wild Rice Dressing
Fri - Tequila Lime Chicken

Chicken Pot Pie

1 cup cooked, diced chicken or turkey (using leftover fried chicken, meat removed from bones and skin)

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.

CRUST:

2 1/2 cups AP flour

1 tsp salt

1 tsp vinegar

8 tbsp cold butter

8 tbsp vegatable shortening

Cold water as needed (1 tbsp - 1/4 cup)

Mix flour, butter and shortening with pastry cutter until pea-sized balls form and all the butter and shortening are incorperated into the flour. Add the cold water a tbsp at a time until a dough forms.

Allow to chill for 20 minutes. Cut in half. Roll out into 2 rounds.

French Dip Sandwiches

Au Jus: 1-2 cans beef consomme or beef broth + 1 tbsp Worcestershire Sauce

16 oz deli sliced roast beef - (2) 7 oz packages

4 hoggie rolls, split (something chewy and crusty)

4-8 slices of swiss or provolone cheese (optional)

Sprinkle meat with grill seasoning or salt and black pepper. To assemble sandwiches, cut rolls in half, lay cheese slices on one side of rolls (1-2 slices). Then using a pair of kitchen tongs, dip meat into boiling au jus sauce and pile into rolls. Set ramekins, cups or small bowls with extra dipping sauce along side the sandwiches. 

Makes 4 sandwiches.

Pork Loin Roast
1 - (4 lb) boneless pork loin, with fat left on

2 tablespoons olive oil
6-9 tbsp Garlic and Herb Pampered Chef Rub, or other rub/seasoning mix such as Mrs. Dash
Directions
Preheat oven to 425 degrees F.
Brush meat with oil and sprinkle with rub. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat. Place in roasting pan.
Roast the pork for 30 minutes, then reduce the heat to 350 degrees F and roast for an additional hour - 1 1/2 hours. Test for doneness using an instant-read thermometer. When the internal temperature reaches 160F, remove the roast from the oven. Allow to rest 20 minutes before slicing.

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.

Week of July 19, 2015

Cheeseburger Sliders - Cooked

Mon - Cheeseburger Sliders
Tue - Chicken Strips and Kale Salad
Wed - Lemon Chicken
Thur - Bucatini with Olive Caper Sauce
Fri - Grilled Asian Pork Tenderloin Salad

Uncooked

Cheeseburger Sliders
8 Hawian Rolls
1 lb ground beef
1 tsp each salt and pepper
1 tsp garlic powder
8 slices cheedar or american cheese
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 square 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 when done, place on roll. Add toppings if desired, such as tomatoes, pickle, lettuce, onion, mayo.

Chicken Strips

2 skinless, boneless chicken breast cut into strips

1 cup Kraft Parmesan cheese

1/4 cup flour

1 cup Italian seasoned bread crumbs

2 tbsp each salt and pepper

1 tbsp garlic powder

Milk

Soak chicken in a bowl of milk, enough milk to cover all the chicken. Put flour, salt, pepper, garlic, bread crumbs, and cheese into plastic freezer bag (gallon size) and shake to mix. Put in a few chicken strips at a time and shake until coated. Use olive oil to coat the cookie sheet. Lay coated strips on the sheet in single layer (no over lapping). Bake at 350F in the oven (or toaster oven or fry in fryer) until done and golden brown - about 20 minutes. Turning chicken over once.

Serve with a Kale salad mix.

Lemon Chicken and 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

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.

Week of July 12, 2015

Sun - BBQ Chicken
Mon - Pork Verde (Crock Pot) Tacos
Tue - Taco Salad
Wed - Sun Dried Tomato Alfredo Sauce and Beef Raviolis (semi-homemade version)
Thu - Hong Kong Style Noodles
Fri - Waffles for Dinner


Ultimate BBQ Chicken http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-barbecued-chicken-recipe/index.html 

Ground Beef Tacos

1 lb lean ground beef

1 medium onion, chopped

1/2 cup Pace Pacanta Sauce (not chunky) OR your fav salsa

1/2 tsp ground cummin

1/2 ground Cheyenne pepper

8-12 corn tortillas

Shredded Cheese

1 cup loosely packed cilantro, chopped

4 Limes

2 cups shredded cabbage OR lettuce (optional)

Chop onion. Add 1/4 of the onion and 1/4 of the cilantro and the beef to a skillet. Sprinkle on cummin and cheynne. Stiring frequently, brown beef, crumble. Drain. Return to skillet, add in sauce. Heat through.

Meanwhile,  add rest of onion and cilantro, juice of 1 lime, 1 tbsp of lime zest, and 1 tsp of salt to a bowl. Mix together. 

Heat tortillas in microwave in a paper towel for about 1 minute or until hot. (OR heat with a small amount of oil on in a pan, keep warm in a warmer) 

To assemble tacos: tortilla, beef mixture, cilantro mixture, cabbage, cheese, and a dash of fresh squeezed lime juice. 

Hong Kong Style Noodles http://www.foodnetwork.com/recipes/hong-kong-style-noodles-with-chicken-and-vegetables-recipe/index.html

Sun Dried Tomato Alfredo and Beef Ravioli

1 (15 oz) jar Alfredo Sauce

1/2 (8 oz) jar of Sun Dried Tomatoes in olive oil (I like California Sun brand)

1 cup frozen peas

2 scallions, chopped (optional)

1 bag frozen or fresh ready-to-cook beef or chicken or mushroom raviolis (about 25 oz)

Chop tomatoes, retain oil. Put peas into a microwave safe bowl. Put in water until peas are covered. Heat peas in microwave for about 2 minutes until hot. Drain. Heat up alfredo sauce in a sauce pan over medium-low heat. Stir in tomatoes and oil, cook until hot. Stirring constantly so it does not burn. Meanwhile, cook raviolis according to package. Drain. Serve ravoilis with sauce over them and topped with scallions, if desired.

Shake and Bake Porks chops - follow recipe on box
Roasted Garlic Mashed Potatoes
4 baking potatoes, peeled and diced
4 roasted garlic cloves, pressed (roast garlic at 350F wrapped in foil for 15-20 minutes or until browned)
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. 


Waffles
I like Krusteaz Belgian Waffle mix. I like to add an additional tsp of vanilla extract to the batter. serve with browned sausage or bacon.