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, August 28, 2011

Week 31 Recipes

Artichoke Fritata
Serves 6

2 (6oz) jars marinated artichoke hearts, drained, liquid reserved
3 green onions, chopped
4 eggs, beaten
6 soda crackers
salt and pepper
1/2 lb sharp cheddar, grated
2 tbsp chopped parsley
2 tbsp chopped pimento

Drain artichokes well, reserve liquid.  Pour 1 tbsp reserved marinade in skillet, keep remainder of reserve in refrigerator.  Chop artichokes and set aside.  Warm marinade in skillet, add onion and saute until transparent.  To beaten eggs add crushed soda crackers, season lightly with salt and pepper.  Stir in cheese, parsley, artichokes, pimento and onion mixture.  Butter an 8x8 pan.  Pour artichoke mix into pan.  Bake at 325 for 35-40 mins or until set.
Source: Aunt Maggie & Uncle Al

Braised Beef Tips serve with rice and brussels sprouts gratin
Serves 6
2 lbs. beef tips, cubed in 1 inch pieces
1 can condensed beef consomme
1/3 cup red burgundy wine
2 tbsp soy sauce
1/8 tsp garlic powder
1/4 tsp onion salt
2 tbsp cornstarch
1/4 cup water
4 cups cooked rice

Brown meat on all sides.  Stir in consomme, wine, soy sauce, garlic and onion salt.  Heat to boiling.  Place in baking dish and bake at 325 until meat is tender, about 1-1 1/2 hours.  Blend cornstarch and water and stir into meat mixture.  Cook until mixture thickens.  Serve over rice.
Source:  cousin Mary Lou

Pork Chops in Onion Sauce serve with garlic noodles and toasted nut broccoli
Serves 4
4 pork chops
1/2 tsp salt
1/4 tsp pepper
1 1/2 tsp flour
1 1/2 tsp vegetable oil
4 small onions, thinly sliced
1/2 cup beer
1/2 cup hot beef broth
1 tsp cornstarch

Season pork with salt and pepper;  coat with flour.  Heat oil and add chops.  Fry each side 3 minutes.  Add onion; cook 5 minutes, turning chops once.  Add beer and broth; cover and simmer 15 minutes.  Remove chops.  Season sauce to taste.  Blend cornstarch with small amount of water, stir into sauce; cook until thick and bubbly.  Pour over pork chops.
Source:  cousin Denise

Pasta Primavera serve with a side salad
Serves 4
1 cup cauliflower flowerets
1 cup broccoli flowerets
1 cup diced carrots
1/2 cup diced celery
1/2 cup snow peas, sliced in half diagonally
1/2 cup quartered onion
1/4 lb. fresh mushrooms, sliced
salt and pepper
1 clove garlic, crushed
1 cup chicken broth
6 oz mosticolli, cooked al dente
8 oz swiss cheese, shredded
6 oz parmesan cheese, grated

Steam cauliflower, broccoli, carrots and celery in the chicken broth.  Saute separately in the butter and garlic the snow peas until tender crisp.  Add onion and mushrooms.  Toss the vegetables and pasta together in a large bowl.  Lightly grease a large casserole with oil and place vegetable mixture into it.  Layer swiss cheese on top.  Place under broiler until cheese melts.  Sprinkle top with grated parmesan cheese and put under broiler until brown. 
Source:  cousin Norma

Stir Fried Walnut Chicken
Serves 4
2 whole medium chicken breasts skinned and boned
2 tbsp soy sauce
1 tbsp sherry
2 tsp corn starch
1/4 tsp crushed red pepper
1/4 tsp ground ginger
1 clove garlic, minced
salad oil
1/2 cup walnuts
1/2 tsp sugar
2 red or green peppers, cut into strips
3 green onions, cut into 2 inch pieces

About 30 minutes before serving, cut chicken breasts in half; thinly slice halves.  In bowl, stir chicken and next 6 ingredients.

In 12 inch skillet over medium heat, in 1 tbsp hot oil, cook walnuts until golden, stirring; remove; sprinkle with sugar. 

In skillet over medium high heat, in 2 tbsp hot oil, cook vegetables to tender crisp; remove.

In drippings over high heat, cook chicken mixture til no longer pink, add vegetables, sprinkle with walnuts.
Source: my dad

Week 31 Shopping List

___2 (6oz) jars marinated artichoke hearts
___6 green onions
___4 eggs
___6 soda crackers
___1/2 lb sharp cheddar, grated
___2 tbsp chopped parsley
___2 tbsp chopped pimento
___2 lbs. beef tips, cubed in 1 inch pieces
___1 can condensed beef consomme
___1/3 cup red burgundy wine
___4 tbsp soy sauce
___1/8 tsp garlic powder
___1/4 tsp onion salt
___2 tbsp + 3 tsp cornstarch
___4 cups cooked rice
___4 pork chops
___1 1/2 tsp flour
___1 1/2 tsp vegetable oil
___4 small onions, thinly sliced
___1/2 cup beer
___1/2 cup hot beef broth
___1 cup cauliflower flowerets
___1 cup broccoli flowerets
___1 cup diced carrots
___1/2 cup diced celery
___1/2 cup snow peas, sliced in half diagonally
___1/2 cup quartered onion
___1/4 lb. fresh mushrooms, sliced
___1 clove garlic, crushed
___1 cup chicken broth
___6 oz mosticolli, cooked al dente
___8 oz swiss cheese, shredded
___6 oz parmesan cheese, grated
___2 whole medium chicken breasts skinned and boned
___1 tbsp sherry
___1/4 tsp crushed red pepper
___1/4 tsp ground ginger
___1 clove garlic, minced
___salad oil
___1/2 cup walnuts
___1/2 tsp sugar
___2 red or green peppers, cut into strips
___3 green onions, cut into 2 inch pieces

Sunday, August 21, 2011

Week 30 Recipes

Maple Glazed Salmon with Sweet Potatoes serve with brussels sprouts
Yields 6 servings
4 large Sweet Potatoes thinly sliced on diagonal
2 tablespoon Butter melted
1 pinch Cinnamon
1/3 cup Maple Syrup
2 tablespoon Worcestershire sauce
1 whole Salmon filet skinned
Chives snipped
Salt & pepper
Preheat oven to 400.
In a bowl, toss the sweet potatoes with melted butter, 1/2 tsp salt, few grinds of pepper, and cinnamon to coat evenly. Arrange in single layer on large rimmed baking sheet. Place in oven and roast until they begin to brown on the bottom, about 20 mins.
In small saucepan, stir maple syrup and worcestershire sauce. Place over med heat and bring to a boil. Reduce heat to low and cook until the mix is thickened and reduced by half, about 5 mins. Remove from heat and set aside.
Sprinkle the salmon fillet with salt and pepper.
Remove the sweet potatoes from the oven. Raise the temperature to 450. Carefully turn over the sweet potatoes and place the salmon fillet on top of them. Brush half of the maple mix evenly over the salmon. Place in oven and roast for 10 mins. Remove and baste the salmon with the remaining maple mix. Return to oven and roast until the salmon is opaque throughout when pierced with a knife, 5-10 mins longer.
To serve, divide the salmon into serving portions and arrange on a warmed plate with sweet potatoes. Sprinkle with chives.
Source:  Williams Sonoma

BBQ Brisket serve with potato salad
2 teaspoon Sweet Hungarian Paprika
1/2 teaspoon Cayenne pepper
1 4-5lb Beef brisket
2 tablespoon Olive oil
3 handfuls Hickory chips soaked in water for an hour
6 cups Barbecue sauce 
Sandwich buns
Prepare gas grill for indirect heat cooking over low heat.
In small bowl, stir together paprika, 1 1/2 tsp salt, 1/2 tsp black pepper and the cayenne pepper. Pat the brisket dry and rub the entire surface with the oil, then rub the paprika mix over the meat.
Wrap half the wood chips in aluminum foil, poke holes in the bottom of the packet, and place on the lava rocks. Place the brisket on the oiled grill rack. Cover the grill and open vents slightly less than half way, or enough to maintain slow, steady heat. Cook for 1 hour. Turn the brisekt, add the remaining wood chips to the grill and cook for 1 hour longer. Brush the meat with the barbecue sauce, then turn the brisket and cook, repeating 2 or 3 times, until the brisket is well browned and has formed a crust on the outside, about 3 1/2 hours total.
Transfer the meat to a cutting board, tent with aluminum foil, and let rest for 10 mins. To serve, carve into thin slices against the grain, allowing it to crumble. Arrange on warm platter and spoon over some barbecue sauce. Pass remaining sauce at the table. 
Source:  Williams Sonoma

Steak Sandwiches with Blue Cheese and Peppadew Mayo serve with kettle chips
1 cup Peppadew peppers drained
1/4 cup mayonnaise
1/4 cup crumbled blue cheese
2 tablespoons sour cream
Freshly ground pepper
Vegetable oil
1 1/2 pounds skirt steak cut into 4 pieces
Kosher salt
4 ciabatta or other rustic rolls split open

Put the Peppadew peppers and mayonnaise in a food processor and pulse until roughly chopped. Transfer to a bowl; clean out the food processor. Add the blue cheese, sour cream and 1/2 teaspoon pepper to the processor and pulse until combined. (The spreads can be made 1 day ahead; cover and refrigerate.)

Preheat a grill to medium high and brush with vegetable oil. Sprinkle the steaks with 1 teaspoon salt and 1/4 teaspoon pepper. Grill until a thermometer inserted into the meat registers 135 degrees F for medium rare, about 4 minutes per side. Transfer the steaks to a cutting board and season with salt; let rest 10 minutes. Meanwhile, brush the insides of the rolls with vegetable oil and grill cut-side down until marked, about 1 minute.

Spread 3 tablespoons of the Peppadew mayonnaise on the bottom half of each roll, then spread 1 tablespoon blue cheese mixture on the top half. Slice the steak against the grain and divide among the rolls.
Source:  Food Network magazine

Leek and Potato Soup serve with crusty bread
Yields: 6 Servings

1 pound Potatoes peeled and diced
1 pound Leeks thinly sliced
2 quarts Water
1 tablespoon Salt
4 tablespoon Whipping cream
2 tablespoon Chives chopped

Simmer the vegetables, water and salt together, partially covered, for 40-50 mins until the vegetables are tender. Mash the vegetables in the soup with immersion blender or food sieve. Off heat, just before serving, stir in the cream. Sprinkle with chives.
Source:  Julia Child

Roast Chicken Serve with herbed new potatoes and wilted garlic greens
Serves 4-6

1 (3 1/2 to 4 pound) chicken
1 small yellow onion quartered
1 lemon, thinly sliced
1/2 cup celery leaves
Salt and black pepper
1 small onion chopped
1 carrot, chopped
1/2 teaspoon dried thyme
2 cups chicken broth

Preheat oven to 425 degrees F.

Wash the chicken in hot water and dry thoroughly. Season the cavity with salt and black pepper and stuff with the onion, lemon, and celery leaves. Rub the chicken lightly with softened butter and season all over with salt and pepper. Tie the drumsticks ends together and set the chicken, breast side up, in an oiled v-shaped rack or on an oiled roasting pan in the oven.
Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Add the chopped onion and carrot to the pan, basting them and the chicken. Continue roasting the chicken until the juices run clear, for a total of 45 minutes plus an additional 7 minutes for each pound. (In other words, a 3 1/2 pound chicken would take a basic 45 minutes plus an additional 25 minutes, for a total 70 minutes or 1 hour and 10 minutes of cooking time.)
Remove the chicken and spoon the fat out of the roasting pan. Into the pan, stir in the herbs and blend in the broth and, stirring constantly, boil for several minutes on the stovetop to concentrate the flavor. Correct the seasoning and strain the sauce into a warm sauceboat. Carve the chicken and serve with the warm sauce.
Source:  Julia Child

Week 30 Shopping List

___ Sandwich buns    
___ chicken broth   (2 cups)
___ crumbled blue cheese   (1/4 cup)
___ pounds skirt steak cut into 4 pieces  (1 1/2)
___ mayonnaise   (1/4 cup)
___ Worcestershire sauce   (2 tablespoon)
___ Maple Syrup   (1/3 cup)
___ sour cream   (2 tablespoon)
___ Whipping cream   (4 tablespoon)
___ Butter   
___ Butter melted  (2 tablespoon)
___ Beef brisket   (1 4-5lb)
___ (3 1/2 to 4 pound) chicken   (1)
___ Olive oil   (2 tablespoon)
___ celery leaves   (1/2 cup)
___ yellow onion quartered  (1 small)
___ onion chopped  (1 small)
___ carrot, chopped   (1)
___ Chives chopped  (2 tablespoon)
___ Chives snipped  
___ lemon, thinly sliced   (1)
___ Sweet Potatoes thinly sliced on diagonal  (4 large)
___ Potatoes peeled and diced  (1 pound)
___ Salmon filet skinned  (1 whole)
___ Peppadew peppers drained  (1 cup)
___ Cinnamon   (1 pinch)
___ Sweet Hungarian Paprika   (2 teaspoon)
___ Cayenne pepper   (1/2 teaspoon)
___ dried thyme   (1/2 teaspoon) 
___ Vegetable oil   
___ Leeks thinly sliced  (1 pound) 
___ Hickory chips soaked in water for an hour  (3 handfuls)  
___ ciabatta or other rustic rolls split open  (4) 
___ Barbecue sauce   (6 cups) 

Sunday, August 14, 2011

Week 29 Recipes

Chicken Parmesan Rollatini with Polenta  serve with steamed broccoli
Yields 4 Servings
1 cup fat-free low-sodium chicken broth
1 clove garlic thinly sliced
14 1/2 ounce can crushed San Marzano or fire-roasted tomatoes

6 basil leaves torn into small pieces
Kosher salt and freshly ground pepper
4 thin (1/8-inch-thick) chicken cutlets (4 ounces each)
1/4 cup chopped fresh parsley
6 ounces shredded part-skim mozzarella cheese (about 1 cup)
1/4 cup grated parmesan cheese
1/4 cup breadcrumbs
1 large egg white
Cooking spray
Instant polenta


Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Cover to keep warm.

Season the chicken with salt and pepper; place smooth-side down on a work surface. Sprinkle with the parsley and mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.

Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.

Mist a cast-iron skillet with cooking spray. Dip the chicken rolls in the egg white, then coat with the breadcrumb mixture. Place in the skillet, seam-side down. Sprinkle with any remaining breadcrumbs and mist with cooking spray. Bake until cooked through, about 20 minutes. Serve with the tomato sauce, and polenta, if desired.
Source:  Food Network Magazine

Solly's Butter Burger  serve with potato salad and corn on the cob
Serves 6
1 stick plus 6 tablespoons unsalted butter at room temperature
2 onions, chopped
Kosher salt and freshly ground pepper
1 pound ground beef sirloin
6 soft hamburger buns split

Preheat the broiler. Melt 2 tablespoons butter in a large cast-iron skillet over medium heat. Add the onions and cook until translucent, 6 to 8 minutes. Add 1/3 cup water, cover and continue cooking until the onions are golden brown, about 15 more minutes. Season with salt and pepper. Transfer the onions to a bowl and wipe out the skillet.

Divide the meat into 6 loose balls, then gently flatten into thin patties. Heat the skillet over high heat. Add the patties to the hot skillet, smash them flat with a spatula and season with salt and pepper. Cook, flipping once, until well done, about 3 minutes per side.

Meanwhile, toast the buns under the broiler. Put the patties on the bottom buns and top each with 1/4 cup sauteed onions. Smear 2 tablespoons butter on the cut side of each top bun, then put on top of the burgers. Slice in half and serve immediately.
Source:  Food Network Magazine

Corn Dogs serve with fries and fresh cut veggies
Serves 8
Corn Dogs
1 1/2 cups fine yellow cornmeal
1 cup all-purpose flour plus more for dredging
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon mustard powder
Kosher salt
1 cup milk
2 large eggs
2 tablespoons peanut oil plus more for frying
8 hot dogs
Whisk the cornmeal, flour, sugar, baking powder, mustard powder and 1 1/2 teaspoons salt in a large bowl. Whisk the milk, eggs and peanut oil in another bowl, then add to the cornmeal mixture and whisk until smooth. Pour the batter into a tall drinking glass, reserving any extra batter.
Heat 3 to 4 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 365 degrees F. Spread some flour in a shallow dish. Thread each hot dog three-quarters of the way onto an 8-inch wooden skewer. Dredge the hot dogs in flour, tapping off the excess.
Working in batches, dip the hot dogs into the glass of batter; let the excess drip back into the glass, then lower the hot dogs into the hot oil. Fry, turning, until golden, 4 to 5 minutes per batch. (Refill the glass with batter as needed.) Remove the corn dogs with tongs and drain on a paper towel-lined plate; season with salt.
Source:  Food Network Magazine

Perfect Pork Burgers serve with a fruit salad
Serves 4
5 slices bacon
1 clove garlic minced
1 pound ground pork
Kosher salt and freshly ground pepper
1/4 teaspoon dried rubbed sage
Freshly ground pepper
4 potato buns split
Unsalted butter
Coleslaw, for topping

Pulse the bacon and garlic in a food processor until coarsely ground.
Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
Serve the patties on the buns; top with coleslaw.
Source:  Food Network Magazine

Roasted Tomatoes with Shrimp and Feta serve with a garden salad
Serves 4
5 large tomatoes cut into eighths
3 tablespoons olive oil
2 tablespoons minced garlic
kosher salt and black pepper
1 1/2 pounds medium shrimp peeled and deveined
1/2 cup chopped fresh parsley
2 tablespoons lemon juice
1 cup Feta crumbled
crusty bread

1.Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
2.Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.
3.Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
4.Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.
Source:  Real Simple

Week 29 Shopping List

___ Unsalted butter  
___ sugar   (2 tablespoon)
___ all-purpose flour plus more for dredging  (1 cup)
___ baking powder   (1 1/2 teaspoons)
___ breadcrumbs   (1/4 cup)
___ fat-free low-sodium chicken broth   (1 cup)
___ grated parmesan cheese   (1/4 cup)
___ ounces shredded part-skim mozzarella cheese (about 1 cup)  (6)
___ mustard powder   (1 teaspoon)
___ egg white   (1 large)
___ milk   (1 cup)
___ eggs   (2 large)
___ stick plus 6 tablespoons unsalted butter at room temperature  (1)
___ ground pork   (1 pound)
___ ground beef sirloin   (1 pound)
___ slices bacon   (5)
___ soft hamburger buns split  (6)
___ olive oil   (3 tablespoon)
___ peanut oil plus more for frying  (2 tablespoon)

___ 6 fresh basil leaves
___ minced garlic   (2 tablespoon)
___ clove garlic minced  (1)
___ clove garlic thinly sliced  (1)
___ lemon juice   (2 tablespoon)
___ tomatoes cut into eighths  (5 large)
___ potato buns split  (4)
___ chopped fresh parsley   (1/4 cup)
___ chopped fresh parsley   (1/2 cup)
___ fine yellow cornmeal   (1 1/2 cups)
___ onions, chopped   (2)
___ pounds medium shrimp peeled and deveined  (1 1/2)
___ thin (1/8-inch-thick) chicken cutlets (4 ounces each)  (4) 
___ 14 1/2oz can crushed San Marzano or fire-roasted tomatoes  
___ Instant polenta    
___ hot dogs   (8)  
___ Feta crumbled  (1 cup) 
___ dried rubbed sage   (1/4 teaspoon) 
___ crusty bread   
___ Cooking spray   
___ Coleslaw, for topping  

Sunday, August 7, 2011

Week 28 Recipes

Sauerbraten serve with mashed potatoes and steamed green beans
Serves 8-10
3 cups Red wine vinegar
2 cups Cold water
1 md Onion diced in large pieces 1/4 c Packed brown sugar
2 tb Pickling spice
1/4 c Salt
1 Carrot sliced
4 pound Beef sirloin roast
1/4 cup Brown sugar packed
Gingersnap cookies crushed, 1/4-1/2 pound

InstructionsMix vinegar, water, onion, pickling spice, salt and carrot in bowl.Pickle meat in this brine in refrigerator seven days, turning occasionally. When ready to cook, remove meat from brine. Save brine to make gravy later. Roast meat in roasting pan, uncovered, in 325-degree oven 11/2 hours or until brown on both sides and almost done. Sprinkle brown sugar over meat and roast 5 to 10 minutes more, turning meat while roasting, until sugar is dissolved and meat is browned. In medium-size saucepan, combine half of brine the meat was pickled in and any drippings from roasting meat. To this mixture, add gingersnaps and cook until thick and dissolved. Serve over sliced meat and dumplings.

Source:  Mader's Restaurant

Pork Pot Stickers serve with rice
Makes 48
1/2 pound Shrimp peeled, deveined, chopped
1/2 pound Ground pork
2 Green onion chopped
1 cup Napa cabbage chopped
2 cloves Garlic minced
1 teaspoon Ginger finely chopped
2 tablespoon Soy sauce
1 tablespoon Sherry
10 ounce Package pot sticker wrappers
4 tablespoon Peanut oil
1 cup Chicken broth

Filling: In a bowl, combine shrimp, pork, green onions, cabbage, garlic, ginger, soy sauce, sherry, and a pinch of pepper. Mix well.

For each pot sticker: Transfer a wrapper to a work surface. Put 1 rounded tablespoon filling in the center. Fold the wrapper in half and press together firmly to form a sealed edge about 1/2 inch wide. Using your thumb and forefinger, form 3 evenly spaced pleats along the edge. Flatten the bottom slightly so the pot sticker stands upright, then place the pot sticker, seam side up, on a floured baking sheet and cover with a lightly dampened kitchen towel. Repeat until all of the filling has been used.
Preheat oven to 200. In a wok or frying pan over medium-high heat, warm 1 tablespoon of the oil. When hot, arrange 12 pot stickers in the pan, seam side up. Fry uncovered for about 5 minutes. As the pot stickers in the center brown, move them to the edges and move the less browned ones into the center, ,so all cook evenly. Add 1/4 cup of the broth, cover, reduce the heat to low, and cook for 10 minutes longer. Uncover and cook until all the liquid evaporates, 2-3 minutes longer.
Transfer the pot stickers to a heatproof platter and keep warm in the oven. Repeat with the remaining pot stickers, oil, and broth, then serve right away.
Source:  Williams Sonoma Cooking at Home

Sole in Mustard Cream serve with rice and steamed asparagus
Serves 4
2 tablespoon Butter
2 tablespoon Red wine vinegar
1 pound Sole fillets
1 1/2 tablespoon Onion diced
3/4 cup Cream
1 1/2 tablespoon Dijon mustard 

Melt butter in heavy large skillet over medium-low heat. Add onon and saute until very soft, 10-15 mins. Increase heat to medium-high. Add vinegar and boil until almost evaporated, about 2 mins. Add cream and boil until reduced by half, about 5 mins. Add fish and cook until opaque, turning once, about 5 mins. Gently remove fish; keep warm. Add mustard to skillet and heat briefly, do not boil. Return fish to skillet and spoon sauce over. Serve immediately over rice.
Source:  Family


Spice Rubbed Pork with Quinoa
Serves 6
2 teaspoons smoked paprika
1/2 teaspoon red pepper flakes
2 teaspoons ground cumin
Kosher salt
2 pork tenderloins (1 3/4 pounds total), halved crosswise
1 tablespoon extra-virgin olive oil plus more for drizzling
1 cup quinoa rinsed
1 1/2 cups frozen corn thawed
2 scallions, thinly sliced
Freshly ground pepper
Jarred salsa verde

Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil, then roll in the spice mixture to coat. Transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 to 20 minutes. Transfer to a cutting board and let rest, 5 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with the corn, scallions, and salt and pepper to taste.
Slice the pork and drizzle with olive oil. Serve with the quinoa and salsa verde, if desired.
Source:  Food Network Magazine

Chicken Flautas serve with Mexican Rice
Serves 4
1 Hass avocado halved and pitted
1/2 cup sour cream
2 limes (1 halved, 1 cut into wedges)
Kosher salt
6 radishes, thinly sliced
3 cups shredded rotisserie chicken
1 1/2 cups fresh salsa
16 corn tortillas
Vegetable oil
2 tablespoons roughly chopped fresh cilantro 

Scoop the avocado into a blender. Add the sour cream and the juice of 1/2 lime and pulse until smooth. Season with salt.

Squeeze the remaining 1/2 lime over the radishes in a small bowl and sprinkle with 1/4 teaspoon salt. Toss the chicken with 3/4 cup salsa in a medium bowl.

Wrap the tortillas in paper towels and microwave until soft, about 45 seconds. Spoon the chicken mixture down the middle of the tortillas. Fold in the ends and roll up like a burrito; secure with toothpicks.

Heat 3/4 inch vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F. Fry the flautas, turning as needed, until golden brown, 2 to 3 minutes. Remove with tongs; drain on paper towels and remove the toothpicks. Serve with the avocado cream, radishes, cilantro, lime wedges and the remaining 3/4 cup salsa.
Source:  Food Network Magazine

Week 28 Shopping List

___ Soy sauce   (2 tablespoon)
___ Salt   (1/4 c)
___ Brown sugar packed  (1/4 cup)
___ Chicken broth   (1 cup)
___ Dijon mustard   (1 1/2 tablespoon)
___ sour cream   (1/2 cup)
___ Cream   (3/4 cup)
___ Butter   (2 tablespoon)
___ frozen corn thawed  (1 1/2 cups)
___ Beef sirloin roast   (4 pound)
___ shredded rotisserie chicken   (3 cups)
___ pork tenderloins (1 3/4 pounds total), halved crosswise  (2)
___ Ground pork   (1/2 pound)
___ fresh salsa   (1 1/2 cups)
___ extra-virgin olive oil plus more for drizzling  (1 tablespoon)
___ Red wine vinegar   (3 cups + 2 TBLS)
___ Peanut oil   (4 tablespoon)
___ 1 med Onion + 1 1/2 TBLS diced

___ 1/4 c Packed brown sugar  
___ Hass avocado halved and pitted  (1)
___ Carrot sliced  (1)
___ Garlic minced  (2 cloves)
___ Napa cabbage chopped  (1 cup)
___ scallions, thinly sliced   (2)
___ limes (1 halved, 1 cut into wedges)  (2)
___ Green onion chopped  (2)
___ corn tortillas   (16)
___ roughly chopped fresh cilantro   (2 tablespoon)
___ Shrimp peeled, deveined, chopped  (1/2 pound)
___ Sole fillets   (1 pound)
___ Gingersnap cookies crushed, 1/4-1/2 pound  
___ ground cumin   (2 teaspoons)
___ Ginger finely chopped  (1 teaspoon)
___ red pepper flakes   (1/2 teaspoon)
___ smoked paprika   (2 teaspoons)
___ Vegetable oil   
___ radishes, thinly sliced   (6) 
___ quinoa rinsed  (1 cup) 
___ Pickling spice   (2 tb) 
___ Package pot sticker wrappers   (10 ounce)  
___ Jarred salsa verde    
___ Freshly ground pepper   
___ Sherry   (1 tablespoon) Wine