Welcome!

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!

Enjoy!

Sunday, September 25, 2011

Week 35 Recipes

Garlic Lime Chicken  serve with rice and stir fried vegetables
Serves 6
Ingredients
5 Chicken breast
1/2 cup Soy sauce
1/4 cup Lime Juice
1 tablespoon Worcestershire sauce
2 Garlic cloves minced
1/2 teaspoon Dry mustard
1/2 teaspoon Pepper
  
Instructions
Place all ingredients in crockpot and cook on low 6-8 hours.
Source:  Fix it and Forget it
Apple Sausage Mac and Cheese serve with a garden salad
Serves 6
Ingredients
4 tablespoons unsalted butter plus more for the dish
Kosher salt
3/4 pound medium pasta shells
1/2 cup diced onion
6 ounces chicken-apple sausage sliced 1/2 inch thick
1 tablespoon mustard powder
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
3 cups apple juice
1 pound monterey jack cheese shredded (4 cups)
1/2 pound extra-sharp cheddar cheese shredded (2 cups)
1/2 cup sour cream
35 small butter crackers (1 sleeve Ritz), crushed

 
Instructions
Preheat the oven to 350 degrees F. Butter a 2 1/2 -quart baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 6 minutes. Drain and set aside.

Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the sausage, mustard powder, cayenne and 1 teaspoon salt and cook, stirring, until the sausage is golden, about 3 minutes. Stir in the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the apple juice and cook, stirring occasionally, until thickened slightly, about 8 more minutes.

Slowly stir about three-quarters each of the monterey jack and cheddar cheese into the sauce until smooth, about 2 minutes. Remove from the heat. Stir in the pasta and sour cream. Pour the mixture into the prepared baking dish. Sprinkle with the crushed crackers and the remaining cheese. Bake until bubbly, 25 to 30 minutes. Let rest 10 minutes before serving.
Source:  Food Network Magazine

Rice Pilaf with Spinach, Almonds and Dates
Serves 4
Ingredients
1/2 package Frozen spinach defrosted, drained
1/2 cup Spaghetti broken into pieces
2 tablespoon Butter
1/2 cup Onion chopped
1 cup Basmati rice
1 pinch Allspice
2 cup Chicken broth
1/2 cup Almonds sliced
1/2 cup Dates sliced

 
Instructions
Toast 1/2 cup broken spaghetti in a saucepan with 1 tbls butter, 2 minutes. Add 1/2 cup chopped onion and cook 1 minute. Add 1 cup basmati rice and a pinch each of allspice and salt; cook, stirring, 2 minutes. Add 2 cups chicken broth; cover and simmer, 15 minutes. Cook 1/2 cup each sliced almonds and dates and spinach in 1 tbls butter, then stir into the rice. Season with salt.
Source:  Food Network Magazine

Fried Shrimp with Tartar Slaw
Serves 4
Ingredients
1/2 cup mayonnaise
1/4 cup sweet pickle relish
Juice of 1 lemon
8 cups coleslaw mix or shredded cabbage
2 scallions, sliced
Kosher salt and freshly ground pepper
24 extra-large shrimp (about 1 1/2 pounds), peeled and deveined
1 1/2 sleeves saltines (about 60 crackers)
1 1/2 cups all-purpose flour
1 tablespoon Old Bay Seasoning
4 large eggs
Vegetable oil

 
Instructions
Make the slaw: Mix the mayonnaise, relish and lemon juice in a large bowl. Add the coleslaw mix and scallions; season with salt and pepper and toss to coat. Cover and refrigerate until ready to serve.

Fill a large bowl halfway with ice water and 1 tablespoon salt. Butterfly the shrimp: Make a deep cut down the back of each shrimp so it can be splayed open. Soak in the ice water, 5 to 10 minutes.

Meanwhile, place the saltines in a large resealable plastic bag and finely crush with a rolling pin; transfer to a bowl. Mix the flour and Old Bay Seasoning in another bowl. Lightly beat the eggs in a third bowl. Dredge the shrimp in the seasoned flour, dip in the eggs and press into the crushed crackers, splaying each one open to coat inside the incision. Transfer to a plate, cover and refrigerate until ready to fry.

Heat 3/4 inch vegetable oil in a large heavy-bottomed skillet over high heat until a deep-fry thermometer registers 350 degrees F. Fry the shrimp in batches, turning once, until golden, 1 to 2 minutes. Drain on paper towels and season with salt. Serve with lemon wedges and the slaw.
Source:  Food Network Magazine

Swedish Meatballs serve with buttered egg noodles and cooked carrots
Serves 6
Ingredients
For the meatballs:
1 cup breadcrumbs
2 tablespoons unsalted butter
1/3 cup minced white onion
2 cloves garlic minced
1/4 teaspoon ground allspice
Kosher salt and freshly ground white pepper
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 pound lean ground beef
1/2 pound lean ground pork
1 large egg plus 1 egg white beaten
Vegetable oil
For the gravy:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups low-sodium beef broth
1 teaspoon Worcestershire sauce
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley (optional)
Lingonberry jam

 
Instructions
Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.

Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.

Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.

Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.
Source:  Food Network Magazine


Week 35 Ingredients

___ Soy sauce   (1/2 cup)
___ all-purpose flour   (1 3/4 cup + 2 tbls)
___ Almonds   (1/2 cup)
___ sleeves saltines   (1 1/2)
___ apple juice   (3 cups)
___ breadcrumbs   (1 cup)
___ Chicken broth   (2 cup)
___ low-sodium beef broth   (1 1/2 cups)
___ sweet pickle relish   (1/4 cup)
___ monterey jack cheese   (1 pound)
___ mayonnaise   (1/2 cup)
___ mustard powder   (1 tablespoon)
___ Worcestershire sauce   (1 tablespoon + 2 teaspoon)
___ Butter   (2 tablespoon)
___ butter crackers   (35 small)
___ egg plus 1 egg white   (1 large)
___ eggs   (4 large) Dairy
___ extra-sharp cheddar cheese   (1/2 pound)
___ heavy cream   (1/4 cup)
___ milk   (1/2 cup)
___ sour cream   (1/2 cup)
___ unsalted butter   (8 tablespoon)
___ Chicken breast   (5)
___ lean ground beef   (3/4 pound)
___ lean ground pork   (1/2 pound)
___ ounces chicken-apple sausage   (6)
___ medium pasta shells   (3/4 pound)
___ Spaghetti   (1/2 cup)
___ chopped fresh parsley   (2 tablespoon)
___ cloves garlic   (4)
___ coleslaw mix or shredded cabbage   (8 cups)
___ diced onion   (1/2 cup)
___ Frozen spinach   (1/2 package)
___ Lime Juice   (1/4 cup)
___ minced white onion   (1/3 cup)
___ Onion   (1/2 cup)
___ scallions, sliced   (2)
___ Basmati rice   (1 cup)
___ extra-large shrimp   (24)
___ cayenne pepper   (1/4 teaspoon)
___ Dry mustard   (1/2 teaspoon)
___ Allspice   (1 pinch + 1/4 tsp)
___ Dates   (1/2 cup) 
___ Lingonberry  Jam
___ Old Bay Seasoning   (1 tablespoon)

Monday, September 19, 2011

Week 34 Recipes

Chicken Tikka Masala serve with rice
Serves 4

Ingredients
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt or to taste
3 boneless skinless chicken breasts cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic minced
1 jalapeno pepper finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro 

 
Instructions
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
Source:  allrecipes.com



Mexican Corn Soup serve with corn bread

Serves 4

Ingredients
10 ounce Corn
1 tablespoon Butter
12 ounce Velveeta Cheese
4 ounce Green Chiles
3/4 cup Chicken Broth
3/4 cup Milk


Instructions
Heat all together until cheese is melted. Can triple the recipe for a crockpot.
Source:  My friend Joan



Ham Steaks with Whiskey Sauce Serve with peas and carrots, or sauteed potatoes.

Serves 4

Ingredients
1 ounce Butter
4 Ham steaks
3/4 cup Water; or stock
2 tablespoon Onion; finely chopped
1 tablespoon Brown sugar
1 tablespoon Flour
1 tablespoon Whiskey
Salt or pepper

  
Instructions
Brush steaks with melted butter. Snip fat to prevent curling, and grill for 7-8 minutes each side. -- To make sauce, gently fry onions in remainder of butter until cooked. Remove from heat and stir in flour gradually. Add stock. Return to heat. Add sugar and bring to the boil. Simmer gently for about 2 minutes to cook flour. If sauce seems a little thick, add more water. Add whiskey and season to taste. Place ham steaks on a warmed serving platter and pour on sauce. 
Source:  Big Oven



Lentil Soup With Andouille Sausage serve with crusty bread
Serves 6

Ingredients
4 1/2 cup Chicken Broth
4 1/2 cup Beef Broth
1 1/2 cup Dried Lentils
2 tablespoon olive oil
1/3 cup celery; - chopped
1/3 cup carrot; - chopped
1/3 cup onion; - chopped
6 ounce andouille sausage
2 teaspoon Dried thyme
1/2 teaspoon Creole seasoning
1/2 teaspoon kosher salt to taste
1/2 teaspoon Black pepper - fresh ground

Instructions
Combine both stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes.
Cut sausage in 1/2 lengthwise then into 1/2 inch pieces.
Meanwhile, heat medium skillet over medium heat. Add fennel; saute until seeds are light golden brown, about 2 minutes. Remove seeds from skillet.
Heat oil in same skillet over medium heat. Add celery, carrot and onion; saute until onion is translucent and celery and carrot are tender, about 5 minutes. Add toasted fennel seeds, sauteed vegetables, sausage, thyme and Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes. Season soup to taste with salt and pepper.
(Can be prepared 1 day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally.)
Source:  Big Oven


Slow Cooker Spiced Chicken Stew with Carrots serve with couscous or quinoa
Serves 4

Ingredients
2 pounds carrots peeled and cut into 1 1/2-inch lengths
8 skinless chicken thighs (about 2 1/2 pounds total)
1 garlic clove thinly sliced
1 cinnamon stick
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1/4 cup golden raisins
1/2 cup cilantro leaves
1/4 cup sliced almonds toasted if desired

Instructions
Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.
Source:  Martha Stewart

Week 34 Shopping List

___ Brown sugar   (1 tablespoon)
___ Flour   (1 tablespoon)
___ golden raisins   (1/4 cup)
___ sliced almonds   (1/4 cup)
___ (8 ounce) can tomato sauce   (1)
___ Beef Broth   (4 1/2 cup)
___ Chicken Broth   (5 1/4 cup)
___ Velveeta Cheese   (12 ounce)
___ Ham steaks   (4)
___ butter   (3 tablespoon)
___ heavy cream   (1 cup)
___ Milk   (3/4 cup)
___ Whiskey   (1 tablespoon)
___ andouille sausage   (6 ounce)
___ boneless skinless chicken breasts   (3)
___ skinless chicken thighs   (8)
___ olive oil   (2 tablespoon)
___ carrot (1/3 cup)
___ celery (1/3 cup)
___ chopped fresh cilantro   (3/4 cup)
___ clove garlic   (2)
___ Corn   (10 ounce)
___ lemon juice   (1 tablespoon)
___ minced fresh ginger   (1 tablespoon)
___ onion; - chopped   (1/3 cup + 2 tbls)
___ 2 pounds carrots   
___ cayenne pepper   (2 teaspoons)
___ cinnamon stick   (1)
___ Dried thyme   (2 teaspoon) 
___ ground cinnamon   (1 teaspoon)
___ ground cumin   (4 1/2 teaspoon)
___ jalapeno pepper   (1)
___ paprika   (2 teaspoons)
___ Creole seasoning   (1/2 teaspoon)
___ Dried Lentils   (1 1/2 cup)
___ Green Chiles   (4 ounce)
___ yogurt   (1 cup)

Sunday, September 11, 2011

Week 33 Recipes

Oven BBQ Chicken and Biscuits  serve with baked beans
Serves 4
2 pound Chicken cut up
1/4 teaspoon Salt
2 tablespoon Brown sugar
1/2 cup Onion chopped
1/2 teaspoon Salt
1/8 teaspoon Pepper
1 large Garlic clove
1/2 cup Ketchup
1/4 cup Vinegar
1/4 cup Water
1 teaspoon Worcestershire sauce
8 ounce Refrigerated biscuit dough
2 tablespoon Parmesan
1/2 teaspoon Italian seasoning 


Instructions
Heat oven to 375. In ungreased 13x9 pan, arrange chicken pieces skin-side down. Sprinkle with 1/4 tsp. salt. In small saucepan, comvine brown sugar, onion, 1/2 tsp. salt, pepper, garlic, ketchup, vinegar, water adn worcestershire; heat to boil. Pour over chicken. Bake uncovered at 375 for 30 min. Turn chicken pieces & spoon sauce over. Bake 10-15 mins longer or until tender. If necessary, add 2-3 tbsp water to sauce to prevent sticking. Move chicken to one end of pan; spoon sauce over chicken. Separate biscuit dough into 10 biscuits. Dip ea in sauce; place sauce side up in opposite end of pan. Combine parmesan cheese with italian seasoning; sprinkle over biscuits. Return to oven and continue baking 15-20 min. or until biscuits are brown.
Source:  Peg 

Cavatappi with Sausage and Tomatoes serve with a garden salad
Serves 4
Ingredients
1 tablespoon Olive oil
3/4 pound Hot italian sausage casings removed
1 pound Roma Tomatoes peeled, seeded, chopped
2 tablespoon Parsley minced
1/2 cup Heavy cream
1 pound Cavatappi or fusilli
1 cup Parmesan grated


Instructions
In a large saute pan over medium low heat, warm the oil. Add the sausages and cook slowly, breaking them up with a wooden spatula or fork, until htey lose their raw color, about 5 mins; do not allow to brown.

Stir the tomatoes and parsley into the sausage. Raise the heat to medium and cook, uncovered, until the tomatoes have softenend, 5-10 mins. Stir in the cream and simmer briefly until the cream thickens slightly, about 3 mins. Season with salt and pepper, then remove from the heat.
Meanwhile, bring a large pot 3/4 full of salted water to a boil. Add the pasta, stir well, and cook until al dente, 10-12 mins.
Drain the pasta and return to the warm pot. Add the sauce and toss well. Divide among warmed plates and serve right away. Pass the cheese at the table.
Source:  Williams-Sonoma


Beef Chili with Black Beans serve with tortilla chips
Serves 6
Ingredients
3 tablespoon Canola Oil
3 pound Beef stew meat cut into 3/4 inch cubes
2 large Carrot peeled and diced
3 large Yellow onion chopped
4 teaspoon Garlic chopped
3 tablespoon Flour
1/4 cup Chili powder
3 1/2 teaspoon Cumin
2 1/4 teaspoon Oregano
1/4 teaspoon Red pepper flakes
2 can (28 oz) Plum tomatoes drained and chopped
5 cup Beef stock
2 Chipotle chiles
2 can (15 oz) Black beans
1 cup Monterey jack cheese shredded
1 cup Sour cream
2 tablespoon Cilantro chopped

Instructions
Pour enough of the oil into a large, heavy, deep-sided pot to film the bottom and place over medium heat. Working in batches, and adding more oil as needed, add the meat to the hot oil in a single layer and cook, turning often, until browned on all sides, 3-5 mins. As each batch is ready, transfer to a plate.
Add more oil to the pot to film the bottom and warm over medium heat. Add the carrots, 2/3 of the onions, and the garlic and cook, stirring, until softened, about 2 minutes. Return the browned meat to the pot, sprinkle with the flour and cook, stirring vigorously, for 1 minute. Add the chili powder, cumin, oregano, 1 1/2 tsps salt, red pepper flakes, tomatoes, 5 cups stock and the chipotle chiles. Bring to a simmer, reduce the heat to low, cover ,and cook for about 30 mins. Uncover and continue to cook, stirring occasionally, until the meat is fork tender, 1 1/2-2 hours. If the chli becomes too thick during simmering, thin with as much of the remaining 1 cup stock as needed. Taste and adjust seasoning. Remove the chiles and discard them.
Rinse the beans, drain, and pat dry. In a large, heavy frying pan over medium-high heat, warm 2 tsps of the oil. Add the remaining onion and cook, stirring often, until softened, about 3 mins. Add the beans and cook, stirring, until hot 2-3 mins longer.
Divide the beans among warmed shallow bowls and ladle the chili over them. Garnish with the cheese, a dollop of sour cream, and a sprinkle of cilantro and serve right away.
Source:  Williams-Sonoma
Pork Chops with Apples and Garlic Smashed Potatoes
Serves 4
Ingredients
1 pound small fingerling potatoes
2 cloves garlic
Kosher salt
4 1/2 -inch-thick boneless pork loin chops (5 ounces each)
2 teaspoons chopped fresh sage
Freshly ground pepper
1 tablespoon extra-virgin olive oil
1 large red onion cut into 1/2-inch wedges
2 Granny Smith apples cut into 1/2-inch pieces
3/4 cup apple cider
1/4 cup buttermilk
  
Instructions
Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.
Source:  Food Network magazine

Five Spice Pork Meatballs serve with rice and steamed stir-fry vegetables
Yields: 4 Servings


Ingredients
1 1/4 pound Pork loin cut in 3/4 inch pieces
1/2 cup Raw peanuts
6 sprigs Mint chopped
6 sprigs Cilantro chopped
2 Egg whites
2 teaspoon Five spices powder
4 tablespoon Peanut oil

Instructions
In a food processor, combine the pork, peanuts, mint, cilantro, egg whites, five-spice powder, and a pinch of salt. Process to a medium-fine texture.
To shape the meatballs, dampen yoru hands with water, scoop up about 1 tablespoon of the pork mix, and roll between your palms into a ball.
In a large nonstick frying pan over medium heat, warm 2 tablespoons of the oil. Add half the meatballs to the pan. Cook, occasionally moving the pan in a smooth, circular motion so the balls cook on all sides without breaking, until golden brown, about 10 mins. Transfer the meatballs to a serving platter. Add the remaining 2 tablespoons oil to the pan, cook the remaining meatballs in the same manner, and transfer to the platter.
Serve hot, warm, or at room temperature.
Source:  Williams-Sonoma

Week 33 Shopping List

___ Brown sugar   (2 tablespoon)
___ Flour   (3 tablespoon)
___ Salt   (3/4 teaspoon)
___ Beef stock   (5 cup)
___ Black beans   (2 can (15 oz)
___ Monterey jack cheese   (1 cup)
___ Parmesan   (1 cup + 2 tablespoon) 
___ Ketchup   (1/2 cup)
___ Worcestershire sauce   (1 teaspoon)
___ buttermilk   (1/4 cup)
___ Egg whites   (2)
___ Heavy cream   (1/2 cup)
___ Sour cream   (1 cup)
___ Beef stew meat   (3 pound)
___ Chicken   (2 pound)
___ Hot italian sausage   (3/4 pound)
___ boneless pork loin chops   (4)
___ Pork loin   (1 1/4 pound)
___ Canola Oil   (3 tablespoon)
___ extra-virgin olive oil   (2 tablespoon)
___ Peanut oil   (4 tablespoon)
___ Vinegar   (1/4 cup)
___ apple cider   (3/4 cup)
___ Carrot   (2 large)
___ chopped fresh sage   (2 teaspoons)
___ Cilantro   (1 bunch)
___ cloves garlic   (7)
___ Granny Smith apples   (2)
___ Mint   (6 sprigs)
___ Onion   (1/2 cup)
___ Parsley   (2 tablespoon)
___ Plum tomatoes   (2 can (28 oz)
___ red onion   (1 large)
___ Roma Tomatoes   (1 pound)
___ small fingerling potatoes   (1 pound)
___ Yellow onion   (3 large)
___ Chili powder   (1/4 cup)
___ Cumin   (3 1/2 teaspoon)
___ Five spices powder   (2 teaspoon)
___ Oregano   (2 1/4 teaspoon) 
___ Red pepper flakes   (1/4 teaspoon)
___ Cavatappi or fusilli   (1 pound)
___ Chipotle chiles   (2)
___ Italian seasoning   (1/2 teaspoon)
___ Raw peanuts   (1/2 cup)
___ Refrigerated biscuit dough   (8 ounce)

Sunday, September 4, 2011

Week 32 Recipes


Pork Chops with Apples and Garlic Smashed Potatoes serve with roasted beets
Yields: 4 Servings

Ingredients
1 pound small fingerling potatoes
2 cloves garlic
Kosher salt
4 1/2 -inch-thick boneless pork loin chops (5 ounces each)
2 teaspoons chopped fresh sage
Freshly ground pepper
1 tablespoon extra-virgin olive oil
1 large red onion cut into 1/2-inch wedges
2 Granny Smith apples cut into 1/2-inch pieces
3/4 cup apple cider
1/4 cup buttermilk
  
Instructions
Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.
Source:  Food Network magazine

Beef Tenderloin with Creamy Alouette Mushroom Sauce serve with Quinoa and Peas
Yields: 4 Servings

Ingredients
2 lb beef tenderloin
3 tbsp Olive oil divided
1 tbsp tsp.Butter
1 lg Shallot thinly slivered
2 cup Portobello mushrooms thinly sliced
1 cup Alouette Garlic & Herbs
1 cup milk
1 tsp fresh parsley minced

Instructions
Heat broiler.
Coat all sides of tenderloin with 1 tbsp. of the olive oil. Place on broiler pan. Season to taste with salt and pepper. Broil 4 inches from heat for 6 minutes or until well-browned. Turn. Broil 6 to 8 minutes or until desired doneness.
Meanwhile, heat remaining olive oil and the butter in small skillet over medium heat.
Add shallot; cook 1 minute.
Add mushrooms. Cook 2 to 3 minutes or until tender, stirring frequently.
Stir in Alouette, adding milk to desired consistency. Heat just until warm.
Spoon sauce over tenderloins. Sprinkle with parsley.
Source:  BigOven

 
Smoked Salmon Pizza (pizza dough recipe Week 1)
Yields: 4 Servings

Ingredients
1/2 cup Cream cheese room temp
1/2 cup Sour cream
2 tablespoon Cilantro fresh, chopped
1/2 tsp Lime Pepper
1 Pizza crust partially prebaked
6 ounce Dry smoked salmon
1/4 cup Onion sliced
1/2 cup Mushroom sliced
1 cup Mozzarella shredded
 
Instructions
Preheat oven to 425. Mix cream cheese, sour cream, cilantro and lime pepper together in small bowl. Spread evenly over partially baked pizza crust. Crumble smoked salmon over sauce. Top with sliced onions. Add cheese to pizza. Finish with mushroom slices. Bake at 425 about 10-15 mins.
Source:  me
 

Wild Rice Soup serve with rustic, crunchy bread
Yields: 6 Servings

Ingredients
2 cups Uncle Ben's Long Grain & Wild Rice cooked
1 lb Bacon fried and crumbled
1 medium Potato cooked and diced
1 bunch Green onion sauteed in butter
1 medium Carrot thinkly sliced
1 cup American cheese singles or Velveeta
2 can (12 oz) Chicken broth
1 pint Half-and-half cream
1/2 pint Heavy cream
Salt & pepper

Instructions
Combine all. Heat and enjoy. 
Source:  Karen Schulze
 

Teriyaki Glaze
Yields: 1 1/2 cups

Ingredients
1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar
1 -2 tablespoon honey
2 tablespoons cornstarch
1/4 cup cold water

Cooked Rice
Steamed package of stir-fry vegetables
 
Instructions
1 Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
2 Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
3 Heat until sauce thickens to desired thickness.
4 Add water to thin if you over-thick it.
5 Pour glaze over steamed vegetables.  Serve over cooked rice.

Source:  Food.com

Week 32 Shopping List

___ soy sauce   (1/4 cup)
___ cornstarch   (2 tablespoon)
___ packed brown sugar   (5 tablespoon)
___ Chicken broth   (2 can (12 oz)
___ American cheese   (1 cup)
___ Cream cheese   (1/2 cup)
___ Mozzarella   (1 cup)
___ 2 tablespoon honey
___ buttermilk   (1/4 cup)
___ Half-and-half cream   (1 pint)
___ Heavy cream   (1/2 pint)
___ milk   (1 cup)
___ Sour cream   (1/2 cup)
___ Butter   (1 tbsp)
___ Bacon   (1 lb)
___ beef tenderloin   (2 lb)
___ boneless pork loin chops   (4)
___ extra-virgin olive oil   (4 tablespoon) 
___ Alouette Garlic & Herbs   (1 cup)
___ apple cider   (3/4 cup)
___ Carrot   (1 medium)
___ chopped fresh sage   (2 teaspoons)
___ Cilantro   (2 tablespoon)
___ cloves garlic   (2)
___ fresh parsley   (1 tsp)
___ Granny Smith apples   (2)
___ Green onion   (1 bunch)
___ Mushroom   (1/2 cup)
___ Onion   (1/4 cup)
___ Portobello mushrooms   (2 cup)
___ Potato   (1 medium)
___ red onion   (1 large)
___ Shallot   (1 lg)
___ small fingerling potatoes   (1 pound)
___ Uncle Ben's Long Grain & Wild Rice   (2 cups)
___ Dry smoked salmon   (6 ounce)
___ garlic powder   (1/4 teaspoon)
___ ground ginger   (1/2 teaspoon)
___ Lime Pepper   (1/2 tsp) 
___ Pizza crust   (1)
___ 1 package frozen stir fry vegetables
___ 2 cups rice