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.

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


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 

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
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

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
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

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
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
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

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

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

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