Week of April 27, 2014

Sun- Grilled Steak (Pampered Chef Recipe)

Scalloped Potatoes with Ham

Mon- Baked Scalloped Potatoes and Ham
Tue- Chili Verde Enchiladas (by Marcela Valladolid)
Wed- Alfredo with Ham and Peas
Thur- Skillet Chicken and Artichokes (Food Network)


Fri- Oven "BBQ" Pulled Pork

Steak and Mushroom Skewers

Ingredients:
1/2   cup (125 mL) balsamic vinegar 2   tbsp (30 mL) olive oil 2   tsp (10 mL) dried thyme leaves 3   garlic cloves, pressed 1/2   tsp (2 mL) salt		1/4   tsp (1 mL) ground black pepper 1   red bell pepper 1   lb (450 g) boneless beef top sirloin steak, cut 1 in./2.5 cm thick 1   package (8 oz or 228 g) mushrooms

Directions:
1.	In large bowl, whisk together vinegar, oil, thyme, garlic pressed with Garlic Press, salt and black pepper; set aside. Cut bell pepper and steak into 1-inch (2.5 cm) pieces. Place bell pepper, steak, mushrooms and marinade into large resealable plastic food storage bag. Seal bag and turn to coat. Marinate in refrigerator 1-3 hours.
2.	When ready to grill, prepare grill for direct cooking over medium coals. Alternately thread steak and vegetables onto Skewers. Lightly grease grid of grill. Place Skewers on grid of grill. Grill, uncovered, 8-10 minutes for medium rare to medium doneness or until meat is evenly browned and vegetables are crisp-tender, turning occasionally.
Yield: 4 servings Nutrients per serving: Calories 290, Total Fat 15 g, Saturated Fat 4 g, Cholesterol 60 mg, Carbohydrate 12 g, Protein 27 g, Sodium 350 mg, Fiber 2 g 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 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.) Alfredo, Gnocchi, Ham and Peas Alfredo, Gnocchi and Ham 1 jar Alfredo Sauce (I recommend Bertolli, ask for homemade version) 12-16 oz pre-made, fresh packaged Gnocchi 1 cup diced ham 1/2 cup frozen peas 2 green onions, chopped, if desired Cook pasta according to package directions, drain thoroughly. Heat sauce, ham and peas in a sauce pan on med-high heat, stirring frequently. Careful not to burn the sauce, it burns easily. Mix pasta and sauce together and put on a serving plate. Top with green onions and serve. Oven BBQ Pulled Pork Sandwishes 3 lb pork shoulder/roast  2 tbsp BBQ Rub - such as Pampered Chef Smokey BBQ Rub 1/2 apple juice Sauce: mix 1 cup BBQ sauce (you favorite brand), 1 tsp apple cider vinegar, 1 tbsp ketchup 4-6 hamburger buns Rub pork with rub on both sides. (For better flavor, marinate in rub for 2 hours - to over night, if possible). Pour juice in roasting pan or dutch oven. Put pork in pan. Cover and bake at 325F for 4 hours or until the pork is fork tender and falling apart. Shred/chop about 2/3 of the roast and mix with sauce. Serve on buttered toasted buns. Top with cole slaw if desired. I will also be serving sweet potato fries (from frozen bag).

Week of April 20, 2014

Sun - Easter (out of town) see Easter Menu
Mon -Potato and Zuchini Fritta (Food Network)
Tue - Mariners Game!
Wed - Steak Chili 

Fritta

Thur - Chicken Cacciatore
Fri - Chili Dogs

Steak Chili

1 lb steak or stew meat, diced in 1 inch peices

1 can 16 oz refried or pinto beans

1 15.5 oz can Kidney beans

1 14 oz cans crushed tomatoes with juice (use ones with chilis, for hotter chili)

1 tbsp tomato paste

1 cup beef broth

1 cup bell peppers, mixed colors if desired

1/2 onion, diced

2 small cloves garlic

1 green and/or red bell pepper

Salt and pepper to taste

1 tbsp cummin

1/2 tsp chili powder

2 tsp onion powder

1 tbsp oil

In a large pot, brown beef. Remove. Sauté onions and bell peppers in oil on medium until onions are translucent. Add garlic, cook until fragrant. Add broth to deglaze pan. Scape up any bits on bottom. Add beans, tomatoes with the juice, paste, and seasoning to the skillet. Bring to a boil. Return beef. Simmer on low (or bake in 350F oven) until meat is tender. Serve with shredded cheddar cheese and/or fresh chopped onions on top, if desired.

Chicken Cacciatore

4 chicken breast halves (bone in, skin on)

1 tsp each salt and freshly ground black pepper

1 medium onion, thinly sliced

1 red bell pepper, thinly sliced

1 tbsp capers

2 carrots, sliced

1/2 pound white mushrooms, thinly sliced

2 garlic cloves, pressed

1/2 cup dry red wine

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 veggies to pot and cook for 5 minutes or until onions are 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.

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 broth. 

Chili Dogs
4 cups chili or 2 cans chili
4 hot dogs
4 hot dog buns
2 cups shredded cheddar cheese
1/2 diced onion
Use left over chili, heat on stove top until hot.
Cook hot dogs according to package directions, or your favorite method (if not grilling, we like using the George Foreman Grill to get them crispy).
Warm buns in oven or toaster oven.
To assemble: set hot dog on bun, cover with a scoop of chili (about a cup). Top with shredded cheese, chopped fresh onions if desired.

Week of April 13, 2014

Sun - Baked All in One Chicken Dinner

Breakfast Casserole

Mon - Breakfast Casserole
Tue - Cilantro Grilled Chicken Breast
Wed - Burgers and Vegetable Chips (Food Network)
Thur - Sun Dried Tomato Meatballs 


Baked All in One Chicken Dinner
2 lb boneless chicken (skinless or skin on)
2 cups fingerling potatoes (I used multi-colored)
2 cups fresh green beans
1/4 olive oil
4 tbsp  butter, cut into small bits
1 bay leaf
3 cloves of garlic, smashed
2 tsp each salt and pepper
2 tbsp Mrs. Dash (any flavor, I used original)

Baked All In One Chicken

2 cups low sodium chicken or veggie broth
2 tbsp AP flour 2 tbsp butter for gravy
Preheat oven to 350F. Salt and pepper chicken and veggies. layer veggies in a 9x13 pan, with bay leaf and garlic. Add in broth. Put chicken on top, sprinkle with Mrs. Dash.  Sprinkle bits of butter on chicken and veggies. Cover with foil and bake for 45 minutes to 1 hour, or until chicken is cooked through and veggies are tender. Drain liquid into a pan to make gravy. Put on high heat on stove. Mix butter and flour with a fork. Mix butter.flour mixture into liquid. Stirring constantly, biol until desired thickness is reached (remember, gravy will thicken a bit after cooling).
Note: you can also do this recipe with just chicken, any veggies you like that take about the same time to bake, and Italian salad dressing or vinegrette instead of broth and seasonings. There will be no gravy, and it will bake quicker.

Breakfast Casserole Bake

1 lb roll breakfast sausage

8 eggs

3 oz cream cheese, softened

2 cups shredded cheddar cheese

1 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, salt, pepper, and soup together. Pour into a 9 inch round pie 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.

Vegetable Chips (Food Network)
Ingredients
Vegetable oil, for frying
All-purpose flour, for dredging
2 medium to large beets (1 red, 1 yellow), peeled and sliced 1/8-inch thick
Kosher salt
1 sweet potato, peeled and sliced 1/8-inch thick
Directions
Make the dip: Blend the heavy cream in a blender until slightly thickened. Add the sour cream, lemon juice, blue cheese, scallions and garlic powder and pulse to combine. Season with salt and pepper. Cover and chill 2 hours.

Make the chips: Heat 1 to 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Rest a cooling rack on a baking sheet lined with paper towels. Spread some flour in a baking dish, add the beet slices and toss. Tap off the excess flour, then fry the beets in batches (don't overcrowd the pot), stirring occasionally to make sure they don't stick to each other, 3 to 5 minutes, or until the fizzling around the chips slows down.
Transfer the chips with a slotted spoon to the rack and season with salt. Let cool at least 5 minutes; the chips will crisp up as they cool. Return the oil to 350 degrees F between batches.
Replenish the oil, if necessary, and return to 350 degrees F. Dredge the sweet potato slices in flour and fry in batches, stirring, 2 to 3 minutes. Transfer to the rack, season with salt and let cool. Serve the chips with the blue-cheese dip.
Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/vegetable-chips-with-blue-cheese-dip-recipe.html?oc=linkback

week of April 6 2014

Sun - Pork Chops and Sweet Potatoes
Mon - Spaghetti and Meatballs
Tue - Oven Baked French Toast (Pampered Chef Recipe)
Wed -Pizza (Food Network)

30-Minute Roast Chicken

Thur - Roast Chicken
Fri - Chicken Tostadas (Food Network)

Grilled Pork Chops and Baked Sweet Potatoes
Season 4-6 Pork Chops with your favorite Rub or salt and pepper. Grill on medium heat until no longer pink, and center reaches 165-170F. Clean sweet potatoes. Bake in microwave for 5-10 minutes each, until soft. Mix 1/4 cup butter, 1/8 cup brown sugar, 2 tsp cinnamon, 1 tsp each ground nutmeg, salt, and ground ginger. Cut sweet potatoes down the middle and open exposing flesh. Top each sweet potato with 1-2 tbsp of mixture. Serve immediately. Serve with a green salad or a veggie if desired.

Spaghetti and Meatballs
Prepare spaghetti according to package directions.
1 (25 oz) jar of marinara sauce
Meatballs:
Combine 1 lb ground Italian Sausage, 1/2 cup Italian style bread crumbs, 1 egg, 1 tsp salt and pepper in a large mixing bowl (I like my Batter Bowl for this), mix just until combined. Do not over mix. Using small or medium size scoop, spoon out scoop-fulls of mix, roll into ball and drop meatballs in large nonstick skillet - all should fit. Cook on medium heat, stirring occasionally, until browned and internal temp of 185F is reached. Add sauce to skillet. Simmer until hot.  Serve with pasta.

Oven Baked French Toast http://new.pamperedchef.com/recipe/9836

Pizza Pizza! http://www.foodnetwork.com/recipes/alton-brown/pizza-pizzas-recipe4.html

30-Minute Chicken Recipe (Pampered Chef)
1 whole chicken (3½-4 pounds)
1 tablespoon olive oil
Seasoning Mixture (see below)
Deep Covered Baker or other stone casserole dish with a tight fitting lid
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.
Microwave, uncovered, on HIGH 25-30 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).
Yield: 4-6 servings
Seasoning Mixture feel free to use your favorite meat rub or marinade for this instead,
1 tablespoon all-purpose flour
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
¼ teaspoon dried thyme leaves
Nutrients per serving: Calories 330, Total Fat 15 g, Saturated Fat 3.5 g, Cholesterol 135 mg, Carbohydrate 2 g, Protein 44 g, Sodium 420 mg, Fiber 0 g 

Chicken Tostadas http://www.foodnetwork.com/recipes/marcela-valladolid/chicken-tostadas-recipe2.html I will be using left over chicken for this recipe.

Week of March 30, 2014

Nachos

Mon - Chicken, Mushroom and Alferdo Lasanga
Tue - Zuppa Tuscana
Wed - Greek Turkey Burgers (Pampered Chef Recipe)
Thur - Nacho Bake
Fri - Beef and Snow Peas

Chicken, Mushroom, Spinach and Alferdo Lasanga 
2 (16 oz) jars alfredo sauce
1/2 cup chicken broth, white wine or water
1 lb diced, cooked chicken breast
1 pound button mushrooms, thinly sliced
1 package oven-ready lasagna sheets
1 tablespoon butter
3 cups shredded Italian cheese blend
2 cups fresh chopped spinach
Directions
Preheat the oven to 350 degrees F.
Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. Mix the broth/wine/water with the alfredo sauces.
Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the  sauce on the bottom of the dish. Lay 4 sheets of pasta across the bottom of the dish and spread 3/4 cup of the sauce over the pasta. Sprinkle 1/3 of the chicken, 1/3 of the spinach, and 1/3 of the mushrooms, 1/4 of the shredded cheese. Repeat 2 more times. For the 4th and final layer, put the noodles then the remainder of sauce top with the rest of the cheese. Bake, covered with foil about 30-45 minutes. Remove foil for last 10-15 minutes. Remove from the oven and allow to cool for at least 15 minutes before serving.

Zuppa Tuscana

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 lb potatoes, sliced
• 1 cups milk
• 1/2 cup heavy cream
• 3 tsp salt
• 1 tsp freshly ground pepper

In a large saucepot, 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.)

Greek Turkey Burgers
INGREDIENTS
1/4 cup plus 2 tablespoons onion, finely chopped, divided1 pound lean (93%) ground turkey1 container (8 ounces) nonfat plain yogurt, divided1/4 cup seasoned dry bread crumbs1 egg white1 garlic clove, pressed1 teaspoon dried oregano leaves, divided1/2 teaspoon salt1/8 teaspoon ground black pepper2 medium tomatoes, sliced6 pita bread rounds6 lettuce leaves

DIRECTIONS
1 For burgers, finely chop onion using Food Chopper. In Classic Batter Bowl, combine ground turkey, 1/4 cup of the onion, 1/4 cup of the yogurt, bread crumbs, egg white, garlic, 3/4 teaspoon of the oregano, salt and black pepper; mix lightly but thoroughly using Pastry Blender.

2 For sauce, stir remaining 2 tablespoons onion and 1/4 teaspoon oregano into remaining yogurt; set aside. 

3 Form turkey mixture into 6 oval patties, 1/2 inch thick. Using Kitchen Spritzer, lightly spray (12-in.) Skillet with olive oil; heat over medium heat 1-3 minutes or until shimmering. Cook patties 10-12 minutes or until meat is no longer pink in center, turning once with Nylon Turner. 

4 Meanwhile, use Ultimate Mandoline to slice tomatoes and cucumber. Cut one third off top of each pita bread to form a pocket. Fill each pita bread with lettuce, tomato, cucumber and turkey burger. Top with reserved yogurt sauce.
Yield: 6 servings of 1 sandwich. Nutrients per serving: Calories 320, Fat 7 g, Sodium 660 mg, Dietary Fiber 2 g
Cook's Tips:
Turkey burgers can be grilled over medium heat or medium, ash-covered coals for 10-12 minutes or until meat is no longer pink in center, turing once with BBQ Turner.
When using the Ultimate Mandoline, use the v-shaped blade for slicing tomatoes and the adjustable blade for thinly slicing vegetables such as cucumbers.
Use the Egg Separator to easily separate egg white from yolk. Refrigerate the leftover yolk and add it to scrambled eggs or French toast batter for tomorrow's breakfast.
Serve these burgers with red grapes or marinated bean salad from the deli. Enjoy lime sherbet topped with fresh raspberries for dessert.

week of March 23, 2014

Sun- Chicken Tamale Pie
Mon- Spring Peas with Dates and Walnuts (Food Network)

ground beef tacos

Tue- Ground Beef Tacos
Wed-  Fried Rice 
Thur- Foil Packet Chicken Puttanesca (Food Network)
Fri- Halibut with Arugula Salad (Pampered Chef Recipe)

Tamale Pie: I will be using cooked, shredded chicken instead of ground meat.
http://www.foodnetwork.com/recipes/ingrid-hoffmann/chipotle-tamale-pie-recipe.html 

Spring Peas with Dates and Walnuts I will be adding a can of chick peas to this as well. Also, do not have walnut oil so I will be using extra virgin olive oil.

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. 

Fried Rice
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
2 scallions, chopped
Scramble eggs, cook. 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, warm and slightly browned. Stir in eggs and veggies. Serve.

Sautéed Halibut with Arugula Salad

INGREDIENTS
3 medium oranges, divided
3 tbsp (45 mL) white wine vinegar
2 tbsp (30 mL) orange marmalade
3 tbsp (45 mL) Sweet Basil Rub, divided
1/4 cup (50 mL) canola oil, divided
1/2 small red onion
1 avocado
4 skinless, fresh or frozen, thawed halibut fillets (4-6 oz/125-175 g each), patted dry
1 pkg (5 oz) fresh arugula (about 6 cups/1.5 L)

DIRECTIONS
1 Zest one of the oranges using Microplane® Zester to measure 1 tbsp (15 mL) and juice to measure 2 tsp (10 mL). Cut remaining two oranges into segments using Paring Knife (see Cook’s Tip). Set orange segments aside. 
 2 For dressing, combine zest, juice, vinegar, marmalade and 1 tbsp (15 mL) of the rub in Small Batter Bowl; whisk well. Slowly add 2 tbsp (30 mL) of the oil while whisking. 
3 Thinly slice onion and dice avocado using Santoku Knife. 
4 Heat remaining 2 tbsp (30 mL) oil in (10-in./24-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Season halibut with remaining 2 tbsp (30 mL) rub. 
5 Add halibut to Skillet; reduce heat to medium and cook 2-3 minutes per side or until halibut flakes easily with a fork. 
6 Meanwhile, set aside ¼ cup (50 mL) of the dressing to serve with halibut. InStainless (4-qt./4-L) Mixing Bowl, gently toss arugula with remaining dressing, orange segments, onion and avocado. 
7 Drizzle halibut with reserved dressing and serve with salad.
Yield: 4 servings Nutrients per serving: Calories 370, Total Fat 23 g, Saturated Fat 2.5 g, Cholesterol 55 mg, Sodium 680 mg, Carbohydrate 21 g, Fiber 6 g, Protein 23 g

Cook's Tips:
To cut orange into segments, cut a ½-in. (1-cm) slice from top and bottom of the orange. Rest orange on one of its flat cut sides; cutting from top to bottom, trim away the entire peel and white membrane, exposing the flesh. Cut along the membrane on the left and right side of each orange segment. Angle the knife under each segment and lift out.

If desired, 2 tbsp (30 mL) dried basil, 1 tsp (5 mL) sugar, 1 tsp (5 mL) paprika, ¾ tsp (4 mL) salt and ½ tsp (2 mL) ground black pepper can be substituted for the Sweet Basil Rub.

week of March 16, 2014

Sun- Greek Spaghetti

Mushroom Risotto

Mon- Corned Beef and Cabbage
Tue- Corned Beef Hash
Wed- Saige's Birthday! Pizza Hut
Thur- Shredded Chicken Tacos
Fri-  Parchment Fish
Sat- Mushroom Risotto


Greek Spaghetti
Ingredients
1 1/2 lbs tomatoes, seeded and cut into 1/2-inch pieces
1/2 cup kalamata olives or 1/2 cup other black olives, pitted
1/4 lb feta cheese, crumbled
3 tablespoons capers, drained
3 tablespoons flat leaf parsley, chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 lb spaghetti
6 tablespoons olive oil
3 garlic cloves, minced
Directions
In a large bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
Cook spaghetti according to package directions and drain.
Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute.
Add the cooked pasta and the garlic oil to the tomato mixture and toss. Serve.

NOTE: I do not put tomatoes in mine, and add artichokes hearts.

Shredded Chicken Tacos

2 lb of boneless, skinless chicken breast

1 (4 oz) can of diced green chili's

1 (10 oz) El Pato Enchilada Sauce

1/2 medium onion, diced

1/2 cup water

corn tortillas

(optional garnishes)

juice of lime quarters

cheese/sour cream

cole slaw, cabbage, or lettuce

(Cole Slaw = cabbage mix from the store, 1 tbs of sour cream or mayo, 2 tsp lime juice)

 To cook meat: mix chili's, sauce, onion, water in 9x13 pan. Add meat. Cover with foil and bake 350 for 2-3 hours or until meat is falling apart tender. When done take out meat and chop or shred. Put sauce in a blender or food processor until blended. Mix with meat. Serve with tortillas, garnishes, canned re-fried beans and prepared boxed Mexican rice.

Parchment Fish

Use you favorite seafood, vegetables (pick veggies that cook quickly like the fish) and seasonings

4 fish fillets

frozen mixed steam-able veggies

lemon slices

salt and pepper

olive oil

See directions: http://www.cookingchanneltv.com/how-to/how-to-cook-in-parchment.html