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!


Monday, October 3, 2011

Week 36 Recipes

Carolina Style BBQ Chicken serve with macaroni salad and fresh sliced tomatoes

Serves 4

1/2 cup yellow mustard
1/4 cup apple cider vinegar
1/4 cup packed light brown sugar
1 1/2 tablespoons mustard powder
2 teaspoons hot sauce
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter melted
8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
Vegetable oil

Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.

Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.

Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
Source:  Food Network Magazine

Toasted Ravioli serve with garden salad
Serves 4
3/4 to 1 pound small fresh ravioli (meat and/or cheese)
3 large eggs beaten
1 1/2 cups milk
2 cups breadcrumbs
3 tablespoons finely chopped fresh parsley
1 teaspoon finely chopped fresh rosemary
Kosher salt and freshly ground pepper
Vegetable oil
1/2 cup grated parmesan cheese
Marinara sauce

Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.
Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.

Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.

Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.
Source:  Food Network Magazine

Beef Burrito Meat serve with Spanish rice
Serve 6-8
2 pound Beef Roast
Garlic powder
Salt & pepper
1 can (12 oz) Green enchilada sauce
1 can (12 oz) Rotel tomatoes
2 Serrano chiles chopped
Sour cream
Hot sauce
Season meat on all sides with garlic powder, salt and pepper. Brown each side in a frying pan with oil. Put roast in slow cooker and add enchilada sauce, RoTel and peppers. Cook on high for about 6 hours. The meat can be shredded with a fork. Serve with your favorite burrito toppings.
Source:  Crock Pot Girls

Croque Monsieur Pockets serve with fresh cut veggies and dip
Serves 4

1 cup grated gruyere cheese (about 3 ounces)
1 cup deli-sliced ham chopped (about 4 ounces)
2 teaspoons dijon mustard
1/8 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
Vegetable oil
All-purpose flour
1 11-ounce tube refrigerated French bread dough
1 large egg

Preheat the oven to 425 degrees F. Mix the gruyere, ham, mustard, nutmeg and cayenne in a bowl until combined. Squeeze the mixture together with your hands to make it compact.
Brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions.
Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.
Source:  Food Network magazine

Spinach Quiche serve with fresh fruit salad
Serves 4-6
1/2 cup butter
3 cloves garlic chopped
1 small onion chopped
1 (10 ounce) package frozen chopped spinach thawed and drained
1 (4.5 ounce) can mushrooms drained
1 (6 ounce) package herb and garlic feta crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
Source:  allrecipes.com

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