Pizza Party! Aug 31, 2013

Grilled Pizza
We will be doing build your own pizza, so the toppings will vary but the dough will be the same. My husband will be doing the grilling.
Toppings we will have: red, white or pesto sauce; olives, basil, tomato, onion, bell pepper, artichoke, mushrooms, cheese, pepperoni, bacon, sausage, chicken, hot peppers, sun dried tomatoes, roasted red peppers, prosciutto.
http://www.foodnetwork.com/recipes/alton-brown/grilled-pizza-three-ways-recipe/index.html

Green Salad

1 (4.5-ounce) bag mixed baby greens, rinsed and spun dried

1 head of iceberg lettuce

1 carrot

2 radishes

1 large tomato

1 cucumber

Optional Toppings: salad dressing, croutons, McCormick Salad Toppers, Bacon Bits, cheese, chopped nuts.

Directions:

Chop lettuce. Peel and shred carrot. Slice radish thin. Dice tomato and cucumber. Toss the baby greens with veggies to mix. Serve with optional (any/all) toppings.

Grilled Antipasto Salad (Pampered Chef Recipe)
Salad:
8 oz uncooked orzo pasta

1 small fennel bulb, sliced into 1/4 inch slices and then cut in half 
1 tsp Garlic oil
1 large bell pepper
1 can 14 oz artichoke hearts in water, drianed and cut in half
1/2 cup pitted olives, chopped
2 onces of fontina cheese
1 (3 oz) package of prosciutto (optional)
2 red bell peppers for pepper boats (optional)
Dressing:
1/4 cup parsley
3 tbsp lemon juice
2 tbsp lemon zest
3/4 tsp salt
1/4 tsp black pepper
1 garlic clove, pressed
1/4 cup olive oil or Garlic (flavored) Oil
1. For dressing, combine parsley, lemon juice and zest, salt, pepper, and garlic in a bowl. Slowly
 add oil, whisking until well blended. Cover and refrigerate until ready to use.
2. For salad, cook orzo according to package directions. Drain and rinse. Set in mixing bowl. Add oil to grill pan or coat fennel, bell peppers (quartered), and artichokes with oil. Grill in pan or on grill in grill basket for 3 minutes. Stir and cook 2-3 minutes or until grill marks appear. Remove fennel and artichokes to mixing bowl. Dice one bell pepper (4 quarters) and add to bowl. Add olives, cheese, prosciutto (if desired) and dressing and toss to coat. Serve at room temperature or refrigerate until ready to use. Serve in remaining bell pepper quarters.

Week of August 26, 2013

Mon - French Dip Sandwiches
Tue - Beef and Bean Taco Casserole
Wed - Penne el Fresco (Pampered Chef)
Thur - Chicken Curry
Fri - Beef Patties and Gravy Fries
Sat - Pizza Party!

French Dip Sandwiches

Au Jus: 2 cans beef consomme or beef broth

1 1/2 pounds deli sliced roast beef

Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper

4 sandwich rolls, split (something chewy and crusty)

4-8 slices of swiss 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 au jus sauce and pile into rolls. Set ramekins, cups or small bowls with extra dipping sauce along side the sandwiches.

Beef and Bean Taco Casserole: http://www.recipe.com/beef-and-bean-taco-casserole/

Grilled Chicken Penne al Fresco
Ingredients:
4 garlic cloves, peeled
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta
3 cups chicken broth
3/4 cup dry white wine such as Chardonnay
1/2 tsp each salt and coarsely ground black pepper
1 1/4 cups lightly packed fresh basil leaves, divided
1 oz Parmesan cheese, grated (about 1/4 cup packed)
2 cups diced grilled chicken breasts
Additional grated fresh Parmesan cheese and coarsely ground black pepper 
(optional)

Directions:
1.  Spray Deep Covered Baker with olive oil using Kitchen Spritzer. Slice garlic 
into baker using Garlic Slicer. Add tomatoes. Cover; microwave on HIGH 4-5 
minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush 
tomatoes using Mix 'N Chop. Add pasta, broth, wine, salt and black pepper.

2.  Return baker to microwave; cover and microwave on HIGH 16-18 minutes or 
until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely chop basil 
with Chef's Knife. Reserve 2 tbsp for garnish. Grate cheese using Rotary Grater.

3.  Carefully remove baker from microwave and remove lid, lifting away from you. 
Add remaining basil, cheese and chicken to baker; mix well. Garnish with 
reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired.

Yield:  8 servings Nutrients per serving:  Light (about 1 cup): Calories 240, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol 25 mg, Carbohydrate 35 g, Protein 17 g, Sodium 
450 mg, Fiber 2 g

Cook's Tips:  An additional 3/4 cup chicken broth can be substituted for the 
wine, if desired. Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or 
rigatoni, can be substituted for the mezze penne pasta. To grill chicken in the Grill Pan, season 2 chicken breasts, about 6 oz each, with salt and black pepper. Heat Grill Pan over medium-high heat 5 minutes. Spray pan with oil. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink and 
Digital Pocket Thermometer registers 170°F.

Beef Patties and gravy Fries
1 lb ground beef
1 tsp each Salt and Pepper
1 tsp garlic salt
1 tsp onion salt
1 (20-26 oz) bag frozen fries
Brown Gravy (recipe below)
Season beef with garlic, onion salt, salt and pepper. Form into 4-6 patties. Cook in skillet over medium heat until cooked through.
Cook fries according to package in oven or fryer. 
Serve with gravy on top of patties and fries.
Brown Gravy
2 tbsp drippings from beef patties
2 tbsp butter
3-4 tbsp AP flour
1 (14 oz) can beef broth
1 tsp browning sauce or Worcestershire sauce
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 and sauce, 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.

Week of Aug 18th 2013

baker microwave "roasted" chicken

Sun - Honey Mustard Pork Cutlets
Mon - Roast Chicken and Potatoes
Tue - Tequila Lime Chicken
Wed -  Chicken and Rice Casserole
Thur - Szechuan Noodles (Foodnetwork) 
Fri - Anv. Dinner Out!






Honey Mustard Pork Cutlets http://www.foodnetwork.com/videos/honey-mustard-cutlets-recipe/84196.html?vpid=tbla|searchresults

Roast Chicken - 30 Minute Chicken (Pampered Chef)

Chicken:

1 whole chicken (3½-4 pounds)

1 tablespoon olive oil

All-in-One Chicken Dinner 

Lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck; then tuck under back of chicken. Place chicken on Cutting Board; brush with oil using Chef’s Silicone Basting Brush.

For seasoning mixture, combine ingredients in Prep Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in baker.

Combine 1 cup each celery and carrots, cut into 1-inch pieces, and 3 cups red or russet potatoes, cut into 2-inch pieces, in Classic Batter Bowl. Toss with additional seasoning, if desired. Arrange vegetables around chicken. Microwave, uncovered, on HIGH 35-40 minutes or until Pocket Thermometer registers 165F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170F). Remove and use juices to make gravy.

Yield: 4-6 servings. Nutrients: per serving: Calories 490, Total Fat 29 g, Saturated Fat 8 g, Cholesterol 165 mg, Carbohydrate 2 g, Protein 52 g,Sodium 450 mg, Fiber 0 g 

Variations:  Spice rubs and seasoning mixes give alternate flavors to your chicken.

(My) Gravy
drippings/liquid from baker
3-4 tbsp AP flour
1 (14 oz) can chicken broth
Mix drippings and flour in a pan with a whisk until incorperated. Add in chicken broth and heat to a boil. 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.

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.

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.

Szechuan Noodles (Foodnetwork) http://www.foodnetwork.com/recipes/ina-garten/szechuan-noodles-recipe/index.html

Week of Aug 11, 2013

Mon - Greek Spaghetti
Tue - Chipotle Chili Bake (Pampered Chef)
Wed - Easy Swedish Meatballs

Chipotle Chili Bake

Thur - Polynesian Pork Chops (FoodChannel)
Fri -  Philly Cheese "Steak" Sandwiches
Sat - Carbonara

Greek Spaghetti
1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 garlic cloves, pressed or minced fine
1 tablespoon red pepper flakes, plus more if desired
1/4 cup chopped Italian flat-leaf parsley
1 tsp fresh chopped oregano
1/4-1/2 cup sliced olives
1 cup grated Parmesan cheese

Cook pasta according to package directions. Drain, do not rinse.
In a large skillet, heat olive oil over medium heat. Add the garlic and saute until fragrant. It's important not too burn the garlic or else it will become bitter. Place the cooked spaghetti into the pan, (careful of splatter from the oil) add pepper flakes, olives, and cheese. Turn off heat. Stir to combine and serve with herbs.

EASY Swedish Meatballs
1 (32 oz) package frozen meatballs, thawed (perferably not Italian)
1 (10 oz) can condensed cream of mushroom soup
1 package dry powdered onion soup mix
1 soup can 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.

Polynesian Pork Chops http://www.foodchannel.com/recipes/recipe/polynesian-pork-chops/


Carbonara http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-carbonara-recipe/index.html

week of Aug 3, 2013

Sun - Grill Burgers
Mon - Mushroom Risotto and Peas
Tue - Fish Tacos and Black Bean Salsa

Mac and Cheese

Wed - Three Cheese Mac and Cheese
Thur - Chicken Nanban (Kikkoman recipe)
Fri- Frozen Dinner (such as Bertolli pasta dinner)

Grill Burgers http://www.foodnetwork.com/grilling-central-burgers/package/index.html

Crunchy Fish Tacos
24 (about 16 oz) fish sticks or breaded fish fillets
12 yellow corn tortillas
1 small head romaine lettuce or cabbage, shredded
2 limes/lemons
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 lettuce.

Black Bean Salsa
1 can whole kernel corn
1 can black beans
1/4 cup each onion, red and green bell pepper (diced small)
salt and pepper to taste
In a sauce pot, heat corn, black beans, and bell peppers in water until peppers are tender. Drain and serve with chicken.

3 Cheese Mac n' Cheese

2 1/2 cups dry elbow macaroni

3 tbsp butter

3 tbsp flour

3 cups milk

1 cup EACH sharp cheddar, provolone, and gouda, shredded 

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.

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 Nanban (Kikkoman recipe) http://www.kikkoman.com/cookbook/search/recipe.php?numb=00000419

Week of July 28, 2013

Mon - Beefaroni
Tue - Tater-Tot Taco Casserole
Wed - Meaty Penne (Food Network)
Thur -Chicken Fried Rice and Egg Rolls
Fri- Scalloped Potatoes and Ham
Sat - Ham and Cheese Brunch Squares (Pampered Chef)

Beefaroni

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 (about 1 tbsp of grease is okay). 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.

Tater Tot Taco casserole

1 can of condensed nacho cheese OR tomato soup

            (cheese if you want extra cheesey, tomato is you want it more taco flavored)

1 (25-30 oz) bag of tater tots

1 lb ground beef

1 package of taco seasoning (or 3 tbsp of my taco seasoning mix)
1 (15 oz) can pinto beans, rinsed and drained

1 cup shredded cheddar cheese

salt and pepper

1. Crisp tots in oven on a cookie sheet at 425F for 10 minutes. Sprinkle 1 tbsp taco seasoning on ground beef, brown and drain. 

2. Mix taco seasoning with soup.

3. Layer 1/2 the tots, 1/2 the soup, 1/2 beef, 1/2 the beans, and then 1/2 the cheese in a 2 quart casserole dish. Sprinkle with salt and pepper. Repeat. Bake at 350F until warm in center, about 30 minutes.

NOTE: you can also use salsa instead of condensed soup and taco seasoning, for a less rich, lower calorie dinner.

Chicken Fried Rice and Egg Rolls
Egg Rolls:
1 lb ground pork or chicken
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.

Scalloped Potatoes and Ham

4 medium baker potatoes, thoroughly washed

1 cup cooked, diced ham

3 cups sharp/medium cheddar cheese

3 tbsp butter (not margarine)

3 tbsp AP flour

2 cups 2% milk

1 tsp each salt and pepper

1/2 tsp garlic powder

1 tbsp dried parsley flakes

Slice potatoes thinly, with skin, (I prefer using a Mandolin 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 HARDED/THICKEN UP QUICKLY! MAKE WHEN READY TO ASSEMBLE CASSAROLE!

To assemble, in a greased 9 in square baking s=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. 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 July 21, 2013

Sun - Gorgonzola Alfredo
Mon - Warm Lemon Chicken Salad
Tue - Velveta Chili Mac
Wed - Bolengese
Thur - Parmesan Crusted Pork Chops
Fri - Eating out

Steak Gorgonzola Alfredo
2 lb sirloin steak medallions
1 (15 oz) jar Alfredo sauce (I like Bertolli)
1 lb fettuchini
2 cups chopped spinach
1 (5 oz) package Gorgonzola cheese crumbles
Balsamic Vinegar
Reduce vinegar in a skillet with 1 tbsp sugar over meduim heat until thickened - when done it will coat the back of a spoon. Heat alfredo sauce in a seperate pan, stir in half the gorgonzola. Sprinkle meat with salt and pepper. Grill meat until reaches desired doneness.
Cook pasta, according to package. Take pasta out of water with slotted spoon, set aside and keep warm. Use hot water to blanch the spinach, drain. Mix pasta with sauce and spinch. Top with steak, cheese crumbles and balsamic drizzle.

Velveta Chili Mac
1 box Velveta Skillet Chili Mac
1 lb ground beef
1 (15 oz) can pinto or chili beans, rinsed and drained 
1/2 cup chunky salsa
Brown beef and prepare skillet as directed on box. In the last 5 minutes stir in beans and salsa, cover and continue cooking.

Beef Bolognese

Ingredients

2 tablespoons olive oil

4 ounces pancetta or bacon, diced browned

1 1/2 cups 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

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

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

Parmesan Crusted Pork Chops http://www.foodnetwork.com/recipes/giada-de-laurentiis/parmesan-crusted-pork-chops-recipe/index.html