You will find recipes and shopping lists to prepare 5 meals in a week. Why only 5 meals? We ususally have a night of leftovers and another night where I "fly by the seat of my pants" because I don't have time to cook. For instance, "breakfast for dinner" night!

My shopping lists include items for the recipes shown. If you like my side dish suggestions - go ahead and add them to the shopping list, or just add your own.

Have a comment to help improve this blog? Please be positive and send me a message.

Hopefully I save you some time that can be spent as quality time with your family instead!


Sunday, July 31, 2011

Week 27 Recipes

Ham with Mushroom Cream Sauce serve with mashed potatoes and steamed asparagus
Yields: 16 Servings

1/4 pound Carrots sliced
1/4 pound Onions sliced
2 tablespoon Butter
1 tablespoon Oil
8 pound Ham cooked
6 sprigs Parsley
1 Bay leaf
6 Peppercorns
1/2 teaspoon Thyme
3 whole Cloves
4 cups White Burgundy wine/Chablis
4 cups White or brown stock
Cream and Mushroom Sauce 2 pounds Mushrooms sliced
3 tablespoon Butter
1 tablespoon Oil
3 tablespoon Shallots minced
Salt and pepper
Ham braising liquid
1/4 cup Madeira
4 tablespoon Flour
4 tablespoon Butter softened
2 cup Whipping cream
Preheat oven to 325. Saute the vegetables in butter and oil for about 10 mins in the roaster or casserole untiil they are tender and very lightly browned.
Place the ham over the vegetables, its fattiest side up, and add the rest of the ingredients. Bring to simmer on top of the stove, cover, and place the roaster in the middle level of the preheated oven. Regulate heat so liquid barely simmers for about 2 hours. Baste every 20 mins. The ham is done when a sharp fork will pierce the thickest part of it farily easily.
Let the ham sit at room temperature for 20-30 mins before carving.
For the sauce:Dry the mushrooms in a towel. Saute them for 5-6 mins inhot butter and oil until they are very lightly browned. Stir in the shallots and saute for a minute more. Season with salt and pepper to taste and set aside.
Degrease the braising liquid in the roaster. Set roaster over high heat and boil rapidly until liquid has reduced to about 3 cups and is full of flavor. Add the Madeira and simmer for a minute or two to evaporate the alcohol. Strain into a saucepan. Beat the butter and flour into a paste and beat into the liquid in saucepan. Beat in 2 cups of cream, then stir in the sauteed mushrooms. Simmer for 5 minutes. The sauce should be just thick enough to coat a spoon very lightly. Stir in more cream if sauce seems too thick. Taste carefully for seasoning.
Source:  Julia Child

Baked Red Snapper with Dill Sauce serve with rice and steamed green beans
Serves 2
1/3 cup Mayonnaise
1/2 teaspoon Lemon juice
1/2 teaspoon Fresh dill minced
1 pinch Ground pepper
2 Green onion sliced
12 ounce Red Snapper Fillet
1 large Garlic clove minced
1/2 teaspoon Green onion minced
1 large Lemon sliced
2 sprigs Fresh dill 

Combine mayo, garlic, lemon juice, minced green onion, dill and ground pepper in small bowl; set aside. Preheat oven to 400. Place lemon slices in center of large sheet of foil. Top with sliced green onions and dill sprigs. Place fish atop onions and dill. Season with salt and pepper. Fold foil tightly around fish to make packet. Place on baking sheet and cook until fish is opaque, about 20 mins. Remove fish from packet. Pass sauce separately.
Source:  Kris Nelsen

Crunchies Salad with Chicken
Yields: 6 Servings

1 bunch Green leaf lettuce
1 pkg Ramen noodles uncooked
1 pkg Sliced almonds
1 pint Fresh strawberries sliced
1 can (12 oz) Mandarin Oranges drained
1 cup Sugar
1 cup Oil
1/2 cup Red wine vinegar
1 tablespoon Soy sauce

Dressing: Shake all ingre. thoroughly in tighly covered container. Make ahead and store in frig. Let dressing get close to room temp. and shake again before use.
"Crunchies" Crush ramen noodles into small pieces. Saute noodles and almonds lightly in butter. Put on paper towel to cool.
Toss lettuce with dressing. Start with small amount - it's strong! Sprinkle on noodles. Add fruit. Toss lightly.
Source:  Carrie Schindler

Black bean veggie burgers serve with creamy coleslaw
Serves 4
1 (16 ounce) can black beans drained and rinsed
1/2 green bell pepper cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs

Hamburger Buns 

1.If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2.In a medium bowl, mash black beans with a fork until thick and pasty. DO NOT USE FOOD PROCESSOR for the beans.
3.In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4.In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5.Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together (may need more bread crumbs or egg). Divide mixture into four patties.
6.If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

A little olive oil on the hands will help to form the patties without sticking.
Source:  allrecipes.com

Spicy Lentil Soup serve with Naan or other flatbread
Serves 4
2 cups red lentils picked over and rinsed
1 serrano chile pepper chopped (remove seeds for less heat)
1 large tomato roughly chopped
1 1 1/2-inch piece ginger peeled and grated
3 cloves garlic finely chopped
1/4 teaspoon ground turmeric
Kosher salt
1/4 cup roughly chopped fresh cilantro plus more for topping
1/4 cup Greek yogurt
Naan or other flatbread

Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil. Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin the soup with water, if desired, and season with salt.

Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup into bowls and top with the yogurt and more cilantro. Serve with naan.
Source:  Food Network Magazine

Week 27 Shopping List

___ Soy sauce   (1 tablespoon)
___ Sugar   (1 cup)
___ Flour   (4 tablespoon)
___ Sliced almonds   (1 pkg)
___ bread crumbs   (1/2 cup)
___ Mandarin Oranges drained  (1 can (12 oz)
___ (16 ounce) can black beans drained and rinsed  (1)
___ Mayonnaise   (1/3 cup)
___ Whipping cream   (2 cup) 
___ egg   (1)
___ Butter   (9 tablespoon)
___ Hamburger buns   
___ Ham cooked  (8 pound)
___ Oil   (1 cup + 2 tbls)
___ Red wine vinegar   (1/2 cup)
___ Ramen noodles uncooked  (1 pkg)
___ Fresh dill   (4 sprigs) 
___ Onions sliced  (1/4 pound)
___ onion, cut into wedges   (1/2)
___ Carrots sliced  (1/4 pound)
___ Parsley   (6 sprigs)
___ Garlic clove (7 large) 
___ Bay leaf   (1)
___ Thyme   (1/2 teaspoon)
___ Lemon juice   (1/2 teaspoon)
___ Lemon sliced  (1 large)
___ Mushrooms sliced  (2 pounds)
___ roughly chopped fresh cilantro plus more for topping  (1/4 cup)
___ Fresh strawberries sliced  (1 pint)
___ Green leaf lettuce   (1 bunch)
___ tomato roughly chopped  (1 large)
___ green bell pepper cut into 2 inch pieces  (1/2) 
___ Green onion sliced  (3) Produce
___ Peppercorns   (6)
___ Shallots minced  (3 tablespoon)
___ Red Snapper Fillet   (12 ounce)
___ serrano chile pepper chopped (remove seeds for less heat)  (1)  
___ chili powder   (1 tablespoon)
___ cumin   (1 tablespoon)
___ 1 1/2-inch piece ginger peeled and grated  (1)
___ White or brown stock   (4 cups) 
___ Thai chili sauce or hot sauce   (1 teaspoon) 
___ red lentils picked over and rinsed  (2 cups) 
___ Naan or other flatbread    
___ ground turmeric   (1/4 teaspoon) 
___ Greek yogurt   (1/4 cup) 
___ Cloves   (3 whole) 
___ Madeira   (1/4 cup) Wine
___ White Burgundy wine/Chablis   (4 cups)

Sunday, July 24, 2011

Week 26 Recipes

Pierogies serve with steamed vegetables
Yields 30
3 cups all-purpose flour plus flour to dust the work surface
1/2 teaspoon salt
1/4 cup sour cream
1 egg
1 cup water
1.Combine flour, salt sour cream, egg and water in a large bowl. Mix until dough comes together. If dough is dry, add more water 1 tablespoon at a time, until it's moist and springy. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth.

2.On a floured work surface, knead dough for 3 or 4 minutes until elastic. Cover dough with plastic wrap and refrigerate for at least 30 minutes.

3. Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream
Source:  Emeril Lagasse/About.com
Chinese Chicken Salad
Yields 4 servings
4 Chicken Breasts cooked, cut into bite sized pieces
1/2 head Lettuce chopped
3 Green onion chopped
1 teaspoon Sesame seeds
16 ounces Bean sprouts (can)
1 teaspoon Coriander
8 ounces Water chestnuts chopped
1/4 cup Celery chopped
DRESSING 4 tablespoon Sugar
4 tablespoon Vinegar
1/2 teaspoon Ginger
1/2 cup Oil
2 teaspoons Salt
1/4 teaspoon Pepper

Heat dressing ingredients together in microwave. Stores well in refrig. Shake well before mixing in with salad.
Source:  unknown

Shrimp de Joe serve with crusty bread
Yields 4 servings
1/2 cup Butter
1/2 teaspoon Garlic powder
1 teaspoon Dried basil
1 tablespoon Fresh parsley chopped
1/4 teaspoon Salt
3/4 cup Green onion chopped
10 ounces Fettuccine
2 tablespoon Chablis
1/2 teaspoon Dried thyme
1/2 teaspoon Chicken bouillon
1/8 teaspoon Pepper
1 1/4 pound Shrimp peeled and deveined
1 1/4 cup Mushroom sliced

In large skillet, combine butter, wine and seasonings. Bring to boil and simmer 5 mins. Add shrimp and cook until translucent, 4-5 mins. Add onions and mushrooms and heat through, 2-3 mins. While heating onions and mushrooms, cook pasta. Put hot pasta on serving dish and top with shrimp/vegetable mixture. Serve immediately.
Source:  Chancery Restaurant
Beef and Sausage Kebabs with Salsa and Chimichurri serve with a garden salad
Yields 6 servings
For the Kebabs:1 tablespoon extra-virgin olive oil plus more for brushing
1 teaspoon red wine vinegar
1 tablespoon hot paprika
1/4 teaspoon ground cumin
1/4 teaspoon packed brown sugar
2 cloves garlic minced
Kosher salt
1 1/2 pounds beef tri-tip
1 pound fresh sausage links
For the Salsa:1 large tomato finely chopped
1 green bell pepper finely chopped
1/4 cup finely chopped onion
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh cilantro
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
For the Chimichurri:1 cup fresh parsley
1 cup fresh cilantro
3/4 cup extra-virgin olive oil
2 cloves garlic
2 to 3 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper

Prepare the kebabs: Whisk the olive oil, vinegar, paprika, cumin, brown sugar, garlic and 1 teaspoon salt in a large bowl. Cut the beef into 1 1/2-inch pieces, add to the bowl and toss with the marinade. Cover and refrigerate at least 2 hours.

Meanwhile, make the salsa: Mix the tomato, bell pepper, onion, olive oil, cilantro, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Make the chimichurri: Puree the parsley, cilantro, olive oil, garlic, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Transfer to a bowl. Cover and refrigerate the salsa and chimichurri until serving.

Preheat a grill to high. Thread the beef and sausage onto skewers (keep the meats separate), leaving a bit of space between each piece. Brush the kebabs with olive oil.

Brush the grill with olive oil. Grill the kebabs, turning, until charred and cooked through, 6 to 10 minutes for the beef and 10 to 12 minutes for the sausage. Transfer to a platter and let rest 5 minutes. Season with salt and serve with the salsa and chimichurri.
Source:  Food Network Magazine
Biscuits and Gravy
For the biscuits:
2 cups all-purpose flour
4 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
1/2 cup shortening
1 egg
2/3 cup milk
1.In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened.
2.Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm.
Source:  allrecipes.com

Sawmill Gravy:
1 pound ground sausage
4 slices thick-cut bacon
1/2 medium onion diced
2 garlic cloves minced
3 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons freshly ground black pepper
2 cups half-and-half
2 tablespoon unsalted butter
1. In a large skillet, combine the sausage, bacon, onion, and garlic. Cook over medium heat until the sausage is browned and crumbles. Stir in the flour, salt, and pepper; cook for 1 minute, stirring constantly. Gradually stir in the half-and-half. Cook over medium heat, stirring constantly, until the mixture is thickened. Stir in the butter until well blended.
Recipe courtesy Paula Deen

Week 26 Shopping List

___ Water chestnuts chopped  (8 ounces)
___ salt   (4 1/4 teaspoon)

___ Sugar   (4 tablespoon + 3 teaspoons)
___ all-purpose flour plus flour to dust the work surface  (5 cups+ 3 tbls)
___ baking powder   (4 teaspoons)
___ packed brown sugar   (1/4 teaspoon)
___ shortening   (1/2 cup)
___ sour cream   (1/4 cup)
___ milk   (2/3 cup)
___ unsalted butter   (2 tablespoon)
___ egg   (2)

___ Butter   (1/2 cup)
___ Chicken Breasts cooked, cut into bite sized pieces  (4)
___ pounds beef tri-tip   (1 1/2)
___ ground sausage   (1 pound)
___ fresh sausage links   (1 pound)
___ slices thick-cut bacon   (4)
___ extra-virgin olive oil   (3/4 cup + 3 tbls)

___ Vinegar   (4 tablespoon)
___ Oil   (1/2 cup)
___ red wine vinegar   (1 teaspoon + 1 tbls)

___ Fettuccine   (10 ounces)
___ Celery chopped  (1/4 cup)
___ onion diced  (1/2 medium)
___ finely chopped onion   (1/4 cup)
___ garlic cloves minced  (4)

___ cloves garlic   (2)
___ Mushroom sliced  (1 1/4 cup)
___ Lettuce chopped  (1/2 head)
___ tomato finely chopped  (1 large)
___ green bell pepper finely chopped  (1)
___ fresh parsley   (1 cup + 1 tablespoon)
___ Green onion chopped  (1 bunch)

___ 3 tablespoons fresh lemon juice  
___ fresh cilantro   (1 cup + 2 tbls)
___ Shrimp peeled and deveined  (1 1/4 pound)
___ Chicken bouillon   (1/2 teaspoon) Soups
___ Pepper   (2 1/2 teaspoon)

___ ground cumin   (1/4 teaspoon)
___ Ginger   (1/2 teaspoon)
___ hot paprika   (1 tablespoon)
___ Garlic powder   (1/2 teaspoon)
___ Dried basil   (1 teaspoon)
___ Dried thyme   (1/2 teaspoon)
___ Sesame seeds   (1 teaspoon)
___ half-and-half   (2 cups)
___ Coriander   (1 teaspoon) 
___ Bean sprouts (can)   (16 ounces)
___ Chablis   (2 tablespoon)

Sunday, July 17, 2011

Week 25 Recipes

Chicken Andouille Gumbo
Serves 8
1/2 pound Andouille sausage
4 tablespoon Oil
2 pounds Chicken
1 1/2 quart Water
1/3 cup Flour
1 cup Onion chopped
1 cup Celery chopped
1 cup Green pepper chopped
2 large Garlic clove
2 tablespoon Parsley
2 large Bay leaf
1/2 teaspoon Thyme
1 teaspoon Tabasco sauce
1/8 teaspoon Black pepper
1/2 cup Green onion
Cooked Rice

In a 3 qt. pan over med-hi heat, brown the sausage in 2 tbls oil appx. 7 mins. Set the sausage aside, leaving the oil. Put the chix in, cook til golden brown, appx. 10 min. Add water, cover and cook for 30 mins. Remove chicken and dice into 1/2" cubes.

In skillet over med. heat, add rest of oil, flour cook stirring constantly for 30 min. til roux is dark brown. Add onion, gren pepper, garlic, celery and parsley. Cook 10 mins til tender. Add to liquid with bay leaf, thyme, tabasco and black pepper. Boil. Simmer uncovered 45 mins. Add chicken, sausage and simmer 15 mins more. Let stand for 15 mins. before serving over rice.
Source:  unknown

Salmon Burgers serve with grilled zucchini

Serves 4
1 1/4 pounds center-cut salmon fillet skin and pin bones removed
2 tablespoons dijon mustard
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
Pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil plus more for brushing 4 brioche buns, split
Tartar sauce and arugula

Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.

Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.
Source:  Food Network magazine

Salami Mozzarella Calzone serve with a side salad

Serves 4
2 large eggs
1/4 cup chopped fresh parsley
1 teaspoon grated lemon zest
1/4 pound shredded reduced-fat mozzarella cheese
Extra-virgin olive oil
1 -ounce tube refrigerated pizza dough
1/4 pound deli-sliced salami cut into thin strips
1 1/2 cups giardiniera (pickled mixed vegetables), drained
1/4 pound sliced provolone cheese

Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust.

Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with the salami, followed by the pickled vegetables and provolone. Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.

Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.
Source:  Food Network Magazine

Garden Pasta Salad

Yields 10 servings
1 (16 ounce) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery chopped
1/2 cup chopped green bell pepper
1/2 cup cucumber peeled and thinly sliced
2 large tomatoes diced
1/4 cup chopped onion
2 (16 ounce) bottles Italian-style salad dressing
1/2 cup grated Parmesan cheese

1.Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
2.Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
3.Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
4.Chill for one hour before serving
Source:  allrecipes.com

Barbecue Chicken serve with potato salad or cole-slaw

Serves 4-6
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

1 Broiler/Fryer chicken, cut up

In a medium saucepan, combine all ingredients except chicken. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Preheat grill for indirect heat.  Rub chicken with salt and pepper.  Let chicken come to room temperature.  Place chicken on grill, bone side down.  In about 30 mins, brush with sauce.  Check in about 5 mins - sauce can burn quickly.  Smaller pieces (wings/drumsticks) will be done sooner.
Source:  The Neely's

Week 25 Shopping List

___ sugar   (5 tablespoon)
___ Flour   (1/3 cup)
___ light brown sugar   (5 tablespoon)
___ grated Parmesan cheese   (1/2 cup)
___ sliced provolone cheese   (1/4 pound)
___ shredded reduced-fat mozzarella cheese   (1/4 pound)
___ mayonnaise   (1 tablespoon)
___ ketchup   (2 cups)
___ ground mustard   (1/2 tablespoon)
___ Worcestershire sauce   (1 tablespoon)
___ Tabasco sauce   (1 teaspoon)
___ dijon mustard   (2 tablespoon)
___ (16 ounce) bottles Italian-style salad dressing   (2)
___ apple cider vinegar   (1/2 cup)
___ eggs   (2 large)
___ deli-sliced salami cut into thin strips  (1/4 pound)
___ Chicken   (2 pounds)
___ Andouille sausage   (1/2 pound)
___ 4 brioche buns, split 

___ Oil   (4 tablespoon)
___ (16 ounce) package uncooked tri-color spiral pasta   (1)
___ 1 tube refrigerated pizza dough   (1)
___ stalks celery chopped  (2)
___ Celery chopped  (1 cup)
___ Onion chopped  (1 + 1/4 cup)
___ cucumber peeled and thinly sliced  (1/2 cup)
___ thinly sliced carrots   (1/2 cup)
___ Parsley chopped  (1/4 cup +2 tablespoon)
___ Garlic clove   (2 large)
___ Bay leaf   (2 large)
___ Thyme   (1/2 teaspoon)
___ grated lemon zest   (1 1/2 teaspoon)

___ lemon juice   (2 tablespoon)
___ tomatoes diced  (2 large)
___ scallions, chopped   (2)
___ chopped green bell pepper   (1 1/2 cup)
___ Green onion   (1/2 cup)
___ Rice   

___ 1 1/4 lbs center-cut salmon fillet skin and pin bones removed
___ onion powder   (1/2 tablespoon)
___ Tartar sauce and arugula   
___ panko (Japanese breadcrumbs)  (1 cup + 2 tbls) 
___ Pinch of cayenne pepper   
___ Kosher salt and freshly ground black pepper   
___ giardiniera (pickled mixed vegetables), drained  (1 1/2 cups) 
___ Extra-virgin olive oil   

___ Broiler/Fryer chicken, cut up

Sunday, July 10, 2011

Week 24 Recipes

Continental Chicken serve with rice and steamed green beans
Yields: 6 Servings

1 package Dried beef
6 each chicken breasts boned
6 slices bacon smoked
1 can (12 oz) Cream of mushroom soup
1/4 cup sour cream
1/4 cup flour

Arrange dried beef on bottom of greased crock pot.

Wrap each piece of boned chicken with a strip of bacon and place on top of the dried beef (I often don't use the bacon).  Mix the sour cream and flour.  Mix the soup and sour cream together, pour over chicken.  Cover and cook on Low 6 to 9 hours (high: 3 to 4 hours).
Source:  unknown

Sriracha Glazed pork serve with mango and radish salad
Serves 8
2/3 cup Apricot preserves
2 tablespoon Chives chopped
2 tablespoon Rice vinegar
1 tablespoon Sriracha hot chili sauce
1 tablespoon Olive oil
2 Pork tenderloins
Salt & pepper

1. Prepare grill for medium heat. In small bowl, stir preserves, chives, vinegar and Sriracha sauce until smooth. Reserve 1/3 cup preserves mix for serving.
2. Pat pork dry with paper towels. Brush oil over pork, then sprinkle with salt & pepper.
3. Place pork on grill and cook 1-2 mins on each side to brown. Reduce heat to medium-low, cover and cook 8 mins. Brush pork with preserves mixture on all sides. Cover and cook 5-6 mins longer, turning occassionally, or until internal temperature reaches 140 degrees and outside is glazed.
4. Transfer pork to platter, let stand 5 mins. Slice pork diagonally to serve. Serve with reserved preserves mixture.

Source:  Schnucks

 Roast Beef Wraps with Dill Slaw serve with fresh, cut veggies
Yields 4 servings
3 cups shredded coleslaw mix
1/4 cup chopped fresh dill
1 tablespoon white wine vinegar
1/4 teaspoon sugar
1/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons horseradish drained
Kosher salt and freshly ground pepper
1/4 pound sliced dill-flavored havarti cheese
1/2 pound deli-sliced roast beef
4 whole-wheat wraps
Make the slaw: Toss the coleslaw mix, dill, vinegar, sugar, mayonnaise, sour cream, horseradish, 3/4 teaspoon salt, and pepper to taste in a bowl.
Layer the cheese, roast beef and slaw in the center of the wraps. Fold in the sides, then roll up tightly. Cut in half and serve with chips, if desired.
Source: Food Network Magazine

Spiedano Romano Buns serve with potato or pasta salad
Yields 8 servings
1/2 cup Butter softened
1/8 cup Mustard
1 Green onion sliced
1 tablespoon Poppy seed
8 Sandwich buns
16 slices Ham (deli)
8 slices Swiss cheese
Cream butter, mustard green onion and poppy seed together. Spread mix on cut sides of buns, spread thin. Put on a couple slices of ham and a slice of cheese. Spread tops of buns with some of the butter mix. Bake at 325 for 10-15 mins.
Source:  Jacquie Lou

Open Faced Tomato Cheese Sandwich serve with carrot sticks
Yields 6 servings
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano
1/4 teaspoon red pepper flakes
Kosher salt
1/2 baguette, halved lengthwise
1 large clove garlic halved
1 medium tomato halved and sliced 1/4 inch thick
1/4 pound sliced provolone cheese

Preheat a grill to medium high. Combine the olive oil, oregano, red pepper flakes and a pinch of salt in a small bowl. Brush the cut sides of the baguette with some of the flavored oil. Grill cut-side down until toasted, about 4 minutes.

Rub the grilled sides of the baguette with the garlic. Top with the tomato slices, season with salt and cover with the provolone. Grill, covered, until the cheese melts, 3 to 5 minutes. Drizzle with the remaining flavored oil and season with salt. Cut into pieces.
Source:  Food Network Magazine

Week 24 Shopping List

___ Sandwich buns   (8) 
___ flour   (1/4 cup)
___ sugar   (1/4 teaspoon)
___ sliced dill-flavored havarti cheese   (1/4 pound)
___ sliced provolone cheese   (1/4 pound)
___ Swiss cheese   (8 slices)
___ horseradish   (2 tablespoon)
___ mayonnaise   (1/4 cup)
___ Mustard   (1/8 cup)
___ Butter   (1/2 cup)
___ sour cream   (1/4 cup)
___ sour cream   (2 tablespoon)
___ chicken breasts boned   (6 each)
___ deli-sliced roast beef   (1/2 pound)
___ Dried beef   (1 package)
___ Ham (deli)   (16 slices)
___ Pork tenderloins   (2)
___ slices bacon   (6)
___ extra-virgin olive oil   (3 tablespoon)
___ Olive oil   (1 tablespoon)
___ Rice vinegar   (2 tablespoon)
___ white wine vinegar   (1 tablespoon)
___ Chives   (2 tablespoon)
___ chopped fresh dill   (1/4 cup)
___ chopped fresh oregano   (1 tablespoon)
___ clove garlic   (1 large)
___ Cream of mushroom soup   (1 can (12 oz)
___ Green onion   (1)
___ tomato   (1 medium)
___ red pepper flakes   (1/4 teaspoon)
___ Apricot preserves   (2/3 cup)
___ baguette, halved lengthwise   (1/2)
___ Poppy seed   (1 tablespoon)
___ shredded coleslaw mix   (3 cups)
___ Sriracha hot chili sauce   (1 tablespoon)
___ whole-wheat wraps   (4)

Sunday, July 3, 2011

Week 23 Recipes

Chicken Broccoli Bake serve with a garden salad
Serves 6-8
1 package Broccoli frozen
2 large Chicken breast cooked, cut up
1 can (12 oz) Cream of mushroom soup
1/2 cup Water
1/2 cup Mayonnaise
1/4 teaspoon Curry powder
1/4 cup Slivered almonds, toasted

Cook broccoli according to package directions. Drain. Put broccoli in casserole, top with chicken.
Combine soup, water, mayo and curry. Pour sauce over casserole.
Bake 30-40 mins. at 350°.
Garnish with almonds.
Source:  my mother

Potluck Eggs Benedict
Serves 8-10
1 pound fresh asparagus trimmed
3/4 cup butter cubed
3/4 cup all-purpose flour
4 cups milk
1 can (12 oz) Chicken broth
1 pound cubed fully cooked ham
1 cup Cheddar shredded
8 hard-cooked eggs quartered
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
10 to 12 biscuits warmed

Cut asparagus into 1/2-in. pieces, using only tender parts of spears. Cook in a small amount of boiling water until tender, about 5 minutes; drain. Set aside to cool.
Melt butter in a saucepan; stir in flour until smooth. Add milk and broth; bring to a boil. Cook and stir for 2 minutes. Add ham and cheese; stir until cheese is melted. Add eggs, salt, cayenne and asparagus; heat through. Serve over biscuits. Yield: 10-12 servings
Source:  Taste of Home

Spiked Beans and Toast
Serves 4
2 slices bacon chopped
1 small onion chopped
1 (28 ounce) can baked beans
2 shots Irish whisky
Black pepper
4 slices white toasting bread
2 tablespoons butter softened
1 tablespoon honey

Heat a medium skillet over medium high heat. Add bacon and cook to render fat, about 5 minutes. Add onions, reduce heat to medium, and cook with bacon until soft, 5 to 6 minutes more. Stir in baked beans. Heat the beans through then reduce heat to low. Remove pan from heat, add the whisky, stir it in, and return pan to heat. If whisky flames, the flare will die out in less than 10 seconds -- just be prepared. For a full whisky-spike flavor, the trick is to avoid the flame and just warm the alcohol: think hot toddy. Season spiked beans with black pepper, to taste.
Toast bread and combine softened butter with honey then spread the mixture evenly among the slices. Serve beans with honey buttered toast.
Source:  Rachel Ray

 Pizza Poppers serve with a garden salad
Serves 4

1 can (12 oz) Refrigerated buttermilk biscuits
2 tablespoon Pasta sauce
1 ounce Pepperoni slices
2 pieces String cheese cut into 5 chunks
2 tablespoon Sesame seeds
1/2 teaspoon Oregano

1. Heat oven to 375°. Pop open biscuit dough tube and separate biscuits on a cutting board. Flatten each biscuit with the palm of your hand.
2. Spread about 1/2 tsp. pasta sauce in center of each biscuit. Place a slice of pepperoni and a chunk of string cheese over sauce.
3. Wrap dough around filling and pinch shut. Roll into a ball shape.
4. Mix sesame seeds and oregano on a plate. Sprinkle or roll each popper in the mixture. Arrange poppers on a baking sheet. Bake 12-14 minutes, until golden. Cool on wire rack.
Source:  unknown

Egg Rolls serve with rice
Serve 6
1 pound Pork, chicken or shrimp diced
3 cup Celery diced
3 cup Cabbage chopped
1 cup Bean sprouts
1/2 cup Mushroom chopped
3 tablespoon Oil
1 tablespoon Soy sauce
1 teaspoon Salt
1 teaspoon Sugar
Saute ingr. til vegetables are crisp tender. Stir in meat. Saute 3-5 mins. Cool and fill wrapper on diagonal with 2 tbls. filling. Fold up tightly. Seal with water and cornstarch. Deep fry or pan fry until crisp and golden. Drain and serve.
Source: unknown

Week 23 Shopping List

___ Soy sauce   (1 tablespoon)
___ salt   (1 1/2 teaspoon)

___ Sugar   (1 teaspoon)
___ all-purpose flour   (3/4 cup)
___ Slivered almonds, toasted   (1/4 cup)
___ slices white toasting bread   (4)
___ Chicken broth   (1 can (12 oz)

___ String cheese cut into 5 chunks  (2 pieces)
___ Cheddar shredded  (1 cup)
___ Mayonnaise   (1/2 cup)
___ honey   (1 tablespoon)
___ milk   (4 cups)
___ hard-cooked eggs quartered  (8)
___ butter cubed  (3/4 cup)
___ butter softened  (2 tablespoon)
___ Refrigerated buttermilk biscuits   (2 cans (12 oz)
___ Chicken breast cooked, cut up  (2 large)
___ Pork, chicken or shrimp diced  (1 pound)
___ slices bacon chopped  (2)
___ cubed fully cooked ham   (1 pound)
___ Oil   (3 tablespoon)
___ Pasta sauce   (2 tablespoon)
___ Celery diced  (3 cup)
___ onion chopped  (1 small)
___ Cabbage chopped  (3 cup)
___ Mushroom chopped  (1/2 cup)
___ Cream of mushroom soup   (1 can (12 oz)
___ fresh asparagus trimmed  (1 pound)
___ Broccoli frozen  (1 package)
___ Pepperoni slices   (1 ounce)
___ Curry powder   (1/4 teaspoon)
___ Oregano   (1/2 teaspoon)
___ cayenne pepper   (1/8 teaspoon)
___ Sesame seeds   (2 tablespoon)
___ shots Irish whisky   (2) 
___ Bean sprouts   (1 cup) 
___ (28 ounce) can baked beans   (1)