Buffalo Chicken Salad
Serves 4
Ingredients
2 (8-ounce) boneless, skinless chicken breast halves
2 tablespoons cayenne pepper hot sauce (or other hot sauce)
2 teaspoons olive oil
2 hearts Romaine, cut into 1-inch strips (about 8 cups)
4 celery stalks, thinly sliced
2 carrots, coarsely grated
2 scallions, green part only, sliced
1/2 cup Blue Cheese Dressing
Directions
Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.
In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.
Source: foodnetwork.com
Broccoli Soup serve with crusty bread
Serves 4
Ingredients
4 tablespoons butter, room temperature
1 1/2 pounds fresh broccoli
1 large onion, chopped
1 carrot, chopped
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream
Directions
Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot.
Source: foodnetwork.com
Texas Oven-Roasted Brisket serve with mashed potatoes and corn
Serves 8-10
Ingredients
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock
Directions
Preheat the oven to 350 degrees F.
Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
Source: foodnetwork.com
Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese
Serves 4-6
Ingredients
1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces
1/2 cup Kalamata or other black olives, pitted
1/4 pound feta cheese, crumbled
3 tablespoons drained capers
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3/4 pound spaghetti
6 tablespoons olive oil
3 cloves garlic, minced
Directions
1. In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
3. Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.
Source: foodandwine.com
crock pot mushroom and wild rice bisque
Serves 4-6
1 tbl olive oil
1 tbl butter
1 onion minced
3 cloves garlic minced
1 carrot cut into bite sized pieces
2 stalks of celery cut into bite sized pieces
1 pound of mushrooms chopped
1/4 cup sherry
1/2 cup wild rice
1/2 oz dried mushrooms minced
6 cups of veggie broth
10 sundried tomatoes chopped
handful of fresh parsley
3 sprigs of fresh thyme
2/3 cup of cream
Directions:
1.to your crock pot add the following: rice, stock, dried tomatoes, thyme, parsley, and dried mushrooms.
2.in a skillet, add olive oil and butter. melt and add onion, carrot, celery, garlic and mushrooms. saute for about 5 minutes, mushrooms will turn golden and the onions,carrot, celery and garlic will get nice and soft.
3.add sherry to skillet, this will deglaze your pan, mix everything up and cook for one minute more. add this to your crock pot.
4.cook high for 3-4 hours or on love for 6-8.
5.10 minutes before serving add cream, mix, continue cooking and serve.
6.to plate i like to add a little extra parsley, its a nice fresh addition to the warm soup.
Source: thefoodyenta.com
Wednesday, February 1, 2012
Week 52 Shopping List
___2 (8-ounce) boneless, skinless chicken breast halves
___2 tablespoons cayenne pepper hot sauce (or other hot sauce)
___2 teaspoons olive oil
___2 hearts Romaine
___6 celery stalks
___3 carrots
___2 scallions
___1/2 cup Blue Cheese Dressing
___2 tablespoons butter
___1 1/2 pounds fresh broccoli
___2 large onion
___1 carrot
___3 tablespoons all-purpose flour
___4 cups low-sodium chicken broth
___1/2 cup cream
___2 tablespoons chili powder
___1 tablespoon garlic powder
___1 tablespoon onion powder
___1 tablespoon ground black pepper
___1 tablespoon sugar
___2 teaspoons dry mustard
___1 bay leaf
___4 pounds beef brisket, trimmed
___1 1/2 cups beef stock
___1 1/2 pounds tomatoes (about 3)
___1/2 cup Kalamata or other black olives, pitted
___1/4 pound feta cheese, crumbled
___3 tablespoons drained capers
___3 tablespoons chopped flat-leaf parsley
___3/4 pound spaghetti
___6 tablespoons olive oil
___6 cloves garlic, minced
___1 tbl olive oil
___1 pound of mushrooms
___1/4 cup sherry
___1/2 cup wild rice
___1/2 oz dried mushrooms minced
___6 cups of veggie broth
___10 sundried tomatoes chopped
___handful of fresh parsley
___3 sprigs of fresh thyme
___2/3 cup of cream
___2 tablespoons cayenne pepper hot sauce (or other hot sauce)
___2 teaspoons olive oil
___2 hearts Romaine
___6 celery stalks
___3 carrots
___2 scallions
___1/2 cup Blue Cheese Dressing
___2 tablespoons butter
___1 1/2 pounds fresh broccoli
___2 large onion
___1 carrot
___3 tablespoons all-purpose flour
___4 cups low-sodium chicken broth
___1/2 cup cream
___2 tablespoons chili powder
___1 tablespoon garlic powder
___1 tablespoon onion powder
___1 tablespoon ground black pepper
___1 tablespoon sugar
___2 teaspoons dry mustard
___1 bay leaf
___4 pounds beef brisket, trimmed
___1 1/2 cups beef stock
___1 1/2 pounds tomatoes (about 3)
___1/2 cup Kalamata or other black olives, pitted
___1/4 pound feta cheese, crumbled
___3 tablespoons drained capers
___3 tablespoons chopped flat-leaf parsley
___3/4 pound spaghetti
___6 tablespoons olive oil
___6 cloves garlic, minced
___1 tbl olive oil
___1 pound of mushrooms
___1/4 cup sherry
___1/2 cup wild rice
___1/2 oz dried mushrooms minced
___6 cups of veggie broth
___10 sundried tomatoes chopped
___handful of fresh parsley
___3 sprigs of fresh thyme
___2/3 cup of cream
Sunday, January 22, 2012
Week 51 Recipes
Taco Soup serve with tortilla chips
Serves 12-16
Ingredients
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
Source: Paula Deen, footnetwork.com
Chicken Piccata serve with steamed asparagus and butter & herb angel hair
Serves 4
Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Source: foodnetwork.com
Smothered Pork Chops serve with mashed potatoes and corn
Serves 4
Ingredients
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
Directions
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
Source: foodnetwork.com
Angel Chicken Pasta serve with broccoli
Serves 4
Ingredients
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta
Directions
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Source: allrecipes.com
Baked Shrimp Scampi serve with crusty bread
Serves 6
Ingredients
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
Source: foodnetwork.com
Serves 12-16
Ingredients
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
Source: Paula Deen, footnetwork.com
Chicken Piccata serve with steamed asparagus and butter & herb angel hair
Serves 4
Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Source: foodnetwork.com
Smothered Pork Chops serve with mashed potatoes and corn
Serves 4
Ingredients
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
Directions
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
Source: foodnetwork.com
Angel Chicken Pasta serve with broccoli
Serves 4
Ingredients
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta
Directions
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Source: allrecipes.com
Baked Shrimp Scampi serve with crusty bread
Serves 6
Ingredients
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
Source: foodnetwork.com
Week 51 Shopping List
___2 pounds ground beef
___2 cups diced onions
___2 (15 1/2-ounce) cans pinto beans
___1 (15 1/2-ounce) can pink kidney beans
___1 (15 1/4-ounce) can whole kernel corn, drained
___1 (14 1/2-ounce) can Mexican-style stewed tomatoes
___1 (14 1/2-ounce) can diced tomatoes
___1 (14 1/2-ounce) can tomatoes with chiles
___2 (4 1/2-ounce) cans diced green chiles
___1 (4.6-ounce) can black olives, drained and sliced, optional
___1/2 cup green olives, sliced, optional
___1 (1 1/4-ounce) package taco seasoning mix
___1 (1-ounce) package ranch salad dressing mix
___Corn chips, for serving
___Sour cream, for garnish
___Grated cheese, for garnish
___Chopped green onions, for garnish
___Pickled jalapenos, for garnish
___2 skinless and boneless whole chicken breasts
___All-purpose flour, for dredging
___6 tablespoons unsalted butter
___5 tablespoons extra-virgin olive oil
___1/3 cup fresh lemon juice
___1/2 cup chicken stock
___1/4 cup brined capers, rinsed
___1/3 cup fresh parsley, chopped
___1 cup all-purpose flour
___2 tablespoons onion powder
___2 tablespoons garlic powder
___1 teaspoon cayenne
___4 pork chops, 3/4-inch thick, bone-in
___1/4 cup olive oil
___1 cup chicken broth
___1/2 cup buttermilk
___Chopped fresh flat-leaf parsley, for garnish
___6 skinless, boneless chicken breast halves
___1/4 cup butter
___1 (.7 ounce) package dry Italian-style salad dressing mix
___1/2 cup white wine
___1 (10.75 ounce) can condensed golden mushroom soup
___4 ounces cream cheese with chives
___1 pound angel hair pasta
___2 pounds (12 to 15 per pound) shrimp in the shell
___3 tablespoons good olive oil
___2 tablespoons dry white wine
___12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
___4 teaspoons minced garlic (4 cloves)
___1/4 cup minced shallots
___3 tablespoons minced fresh parsley leaves
___1 teaspoon minced fresh rosemary leaves
___1/4 teaspoon crushed red pepper flakes
___1 teaspoon grated lemon zest
___2 tablespoons freshly squeezed lemon juice
___1 extra-large egg yolk
___2/3 cup panko (Japanese dried bread flakes)
___Lemon wedges, for serving
___2 cups diced onions
___2 (15 1/2-ounce) cans pinto beans
___1 (15 1/2-ounce) can pink kidney beans
___1 (15 1/4-ounce) can whole kernel corn, drained
___1 (14 1/2-ounce) can Mexican-style stewed tomatoes
___1 (14 1/2-ounce) can diced tomatoes
___1 (14 1/2-ounce) can tomatoes with chiles
___2 (4 1/2-ounce) cans diced green chiles
___1 (4.6-ounce) can black olives, drained and sliced, optional
___1/2 cup green olives, sliced, optional
___1 (1 1/4-ounce) package taco seasoning mix
___1 (1-ounce) package ranch salad dressing mix
___Corn chips, for serving
___Sour cream, for garnish
___Grated cheese, for garnish
___Chopped green onions, for garnish
___Pickled jalapenos, for garnish
___2 skinless and boneless whole chicken breasts
___All-purpose flour, for dredging
___6 tablespoons unsalted butter
___5 tablespoons extra-virgin olive oil
___1/3 cup fresh lemon juice
___1/2 cup chicken stock
___1/4 cup brined capers, rinsed
___1/3 cup fresh parsley, chopped
___1 cup all-purpose flour
___2 tablespoons onion powder
___2 tablespoons garlic powder
___1 teaspoon cayenne
___4 pork chops, 3/4-inch thick, bone-in
___1/4 cup olive oil
___1 cup chicken broth
___1/2 cup buttermilk
___Chopped fresh flat-leaf parsley, for garnish
___6 skinless, boneless chicken breast halves
___1/4 cup butter
___1 (.7 ounce) package dry Italian-style salad dressing mix
___1/2 cup white wine
___1 (10.75 ounce) can condensed golden mushroom soup
___4 ounces cream cheese with chives
___1 pound angel hair pasta
___2 pounds (12 to 15 per pound) shrimp in the shell
___3 tablespoons good olive oil
___2 tablespoons dry white wine
___12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
___4 teaspoons minced garlic (4 cloves)
___1/4 cup minced shallots
___3 tablespoons minced fresh parsley leaves
___1 teaspoon minced fresh rosemary leaves
___1/4 teaspoon crushed red pepper flakes
___1 teaspoon grated lemon zest
___2 tablespoons freshly squeezed lemon juice
___1 extra-large egg yolk
___2/3 cup panko (Japanese dried bread flakes)
___Lemon wedges, for serving
Week 50 Recipes
Italian Sausage Soup with Tortellini serve with crusty bread
Serves 8
Ingredients
1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley
Directions
1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
Source: allrecipes.com
Chicken Cordon Bleu serve with mixed roasted vegetables
Serves 6
Ingredients
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Directions
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Source: allrecipes.com
Herb Roasted Pork serve with mashed potatoes and glazed brussels sprouts
Serves 8
Ingredients
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1 (5 pound) boneless pork loin
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup vinegar
1/4 cup water
2 tablespoons soy sauce
Directions
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
3. Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
4. Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.
Source: allrecipes.com
Slow Cooker Cuban Braised Beef and Peppers serve with rice and sliced avocado
Serves 4
Ingredients
1 28-ounce can diced tomatoes, drained
2 red bell peppers, sliced 1/2 inch thick
1 onion, cut into 8 wedges
2 teaspoons dried oregano
1 teaspoon ground cumin
kosher salt and black pepper
1 1/2 pounds flank steak, cut crosswise into thirds
1 cup long-grain white rice
1 avocado, sliced
1/4 cup fresh cilantro leaves
Directions
1.In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
2.Twenty-five minutes before serving, cook the rice according to the package directions.
3.Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.
Source: realsimple.com
Ravioli with Brussels Sprouts and Bacon serve with crusty bread and a salad
Serves 4
Ingredients
1 pound cheese ravioli (fresh or frozen)
6 slices bacon
3 tablespoons olive oil
1/2 cup pecan halves, coarsely chopped
1/2 pound Brussels sprouts, thinly sliced
kosher salt and black pepper
1 tablespoon white wine vinegar
grated Parmesan, for serving
Directions
1.Cook the ravioli according to the package directions.
2.Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes.
3.Transfer the bacon to a paper towel–lined plate. Break into pieces when cool.
4.Wipe out the skillet. Heat 2 tablespoons oil over medium heat. Add the pecans and cook, stirring frequently, until lightly toasted, 2 to 4 minutes.
5.Add the Brussels sprouts, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until just tender, 3 to 4 minutes.
6.Stir in the vinegar. Add the bacon and toss to combine. Serve over the ravioli. Drizzle with the remaining tablespoon of oil and top with the Parmesan, if desired.
Source: realsimple.com
Serves 8
Ingredients
1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley
Directions
1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
Source: allrecipes.com
Chicken Cordon Bleu serve with mixed roasted vegetables
Serves 6
Ingredients
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Directions
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Source: allrecipes.com
Herb Roasted Pork serve with mashed potatoes and glazed brussels sprouts
Serves 8
Ingredients
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1 (5 pound) boneless pork loin
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup vinegar
1/4 cup water
2 tablespoons soy sauce
Directions
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
3. Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
4. Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.
Source: allrecipes.com
Slow Cooker Cuban Braised Beef and Peppers serve with rice and sliced avocado
Serves 4
Ingredients
1 28-ounce can diced tomatoes, drained
2 red bell peppers, sliced 1/2 inch thick
1 onion, cut into 8 wedges
2 teaspoons dried oregano
1 teaspoon ground cumin
kosher salt and black pepper
1 1/2 pounds flank steak, cut crosswise into thirds
1 cup long-grain white rice
1 avocado, sliced
1/4 cup fresh cilantro leaves
Directions
1.In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
2.Twenty-five minutes before serving, cook the rice according to the package directions.
3.Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.
Source: realsimple.com
Ravioli with Brussels Sprouts and Bacon serve with crusty bread and a salad
Serves 4
Ingredients
1 pound cheese ravioli (fresh or frozen)
6 slices bacon
3 tablespoons olive oil
1/2 cup pecan halves, coarsely chopped
1/2 pound Brussels sprouts, thinly sliced
kosher salt and black pepper
1 tablespoon white wine vinegar
grated Parmesan, for serving
Directions
1.Cook the ravioli according to the package directions.
2.Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes.
3.Transfer the bacon to a paper towel–lined plate. Break into pieces when cool.
4.Wipe out the skillet. Heat 2 tablespoons oil over medium heat. Add the pecans and cook, stirring frequently, until lightly toasted, 2 to 4 minutes.
5.Add the Brussels sprouts, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until just tender, 3 to 4 minutes.
6.Stir in the vinegar. Add the bacon and toss to combine. Serve over the ravioli. Drizzle with the remaining tablespoon of oil and top with the Parmesan, if desired.
Source: realsimple.com
Week 50 Shopping List
___1 pound sweet Italian sausage, casings removed
___1 cup chopped onion
___2 cloves garlic, minced
___5 cups beef broth
___1/2 cup water
___1/2 cup red wine
___4 large tomatoes - peeled, seeded and chopped
___1 cup thinly sliced carrots
___1/2 tablespoon packed fresh basil leaves
___1/2 teaspoon dried oregano
___1 (8 ounce) can tomato sauce
___1 1/2 cups sliced zucchini
___8 ounces fresh tortellini pasta
___3 tablespoons chopped fresh parsley
___6 skinless, boneless chicken breast halves
___6 slices Swiss cheese
___6 slices ham
___3 tablespoons all-purpose flour
___1 teaspoon paprika
___6 tablespoons butter
___1/2 cup dry white wine
___1 teaspoon chicken bouillon granules
___1 tablespoon cornstarch
___1 cup heavy whipping cream
___1 teaspoon rubbed sage
___1/2 teaspoon salt
___1/4 teaspoon pepper
___1 clove garlic, crushed
___1 (5 pound) boneless pork loin
___1/2 cup sugar
___1 tablespoon cornstarch
___1/4 cup vinegar
___1/4 cup water
___2 tablespoons soy sauce
___1 28-ounce can diced tomatoes, drained
___2 red bell peppers, sliced 1/2 inch thick
___1 onion, cut into 8 wedges
___2 teaspoons dried oregano
___1 teaspoon ground cumin
___1 1/2 pounds flank steak, cut crosswise into thirds
___1 cup long-grain white rice
___1 avocado, sliced
___1/4 cup fresh cilantro leaves
___1 pound cheese ravioli (fresh or frozen)
___6 slices bacon
___3 tablespoons olive oil
___1/2 cup pecan halves, coarsely chopped
___1/2 pound Brussels sprouts, thinly sliced
___1 tablespoon white wine vinegar
___grated Parmesan, for serving
___1 cup chopped onion
___2 cloves garlic, minced
___5 cups beef broth
___1/2 cup water
___1/2 cup red wine
___4 large tomatoes - peeled, seeded and chopped
___1 cup thinly sliced carrots
___1/2 tablespoon packed fresh basil leaves
___1/2 teaspoon dried oregano
___1 (8 ounce) can tomato sauce
___1 1/2 cups sliced zucchini
___8 ounces fresh tortellini pasta
___3 tablespoons chopped fresh parsley
___6 skinless, boneless chicken breast halves
___6 slices Swiss cheese
___6 slices ham
___3 tablespoons all-purpose flour
___1 teaspoon paprika
___6 tablespoons butter
___1/2 cup dry white wine
___1 teaspoon chicken bouillon granules
___1 tablespoon cornstarch
___1 cup heavy whipping cream
___1 teaspoon rubbed sage
___1/2 teaspoon salt
___1/4 teaspoon pepper
___1 clove garlic, crushed
___1 (5 pound) boneless pork loin
___1/2 cup sugar
___1 tablespoon cornstarch
___1/4 cup vinegar
___1/4 cup water
___2 tablespoons soy sauce
___1 28-ounce can diced tomatoes, drained
___2 red bell peppers, sliced 1/2 inch thick
___1 onion, cut into 8 wedges
___2 teaspoons dried oregano
___1 teaspoon ground cumin
___1 1/2 pounds flank steak, cut crosswise into thirds
___1 cup long-grain white rice
___1 avocado, sliced
___1/4 cup fresh cilantro leaves
___1 pound cheese ravioli (fresh or frozen)
___6 slices bacon
___3 tablespoons olive oil
___1/2 cup pecan halves, coarsely chopped
___1/2 pound Brussels sprouts, thinly sliced
___1 tablespoon white wine vinegar
___grated Parmesan, for serving
Sunday, January 8, 2012
Week 49 Recipes
Sweet and Sour Chicken serve over cooked brown rice
Serves 4
Ingredients
2 tablespoons honey
1 teaspoon chili-garlic sauce
2 tablespoons rice wine vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon finely grated fresh ginger
1/4 cup fresh orange juice
2 teaspoons cornstarch
4 teaspoons peanut oil
12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
Salt and freshly ground black pepper
2 mixed bell peppers, cut into 1-inch strips
6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
8 ounces snow peas, trimmed
Chopped peanuts for sprinkling, optional
In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.
Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.
Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes.
Source: foodnetwork.com
Slow Cooker Ham with Turnips
Serves 4-6
Ingredients
2 Granny Smith apples, diced (with skin)
3 cloves garlic, smashed
4 sprigs thyme
8 large sprigs parsley
1 tablespoon pickling spice
1/4 cup packed brown sugar
1 4-to-5-pound smoked picnic ham (pork shoulder)
1 pound medium turnips, peeled and cut into 2-inch pieces
2 cups dry white wine
1 pound frozen chopped winter greens (such as turnip greens, kale or spinach), thawed
Directions
Put the apples, garlic, thyme, parsley, pickling spice and brown sugar in a 5-to-6-quart slow cooker. Add the ham and surround it with the turnips. Pour in the wine and 2 cups water. Cover and cook on low, 7 hours.
Remove the ham from the slow cooker. Add the greens to the cooker and stir to combine with the liquid. Return the ham to the cooker, cover and cook on high 30 minutes.
Slice the ham and serve with the turnips, apples and greens.
Source: foodnetwork.com
Tomato Soup With Roast Beef, Cheddar, and Horseradish Panini
Serves 4
Ingredients
2 tablespoons olive oil, plus more for the grill pan
2 large onions, chopped
4 cloves garlic, chopped
1 28-ounce can whole peeled tomatoes
3 1/2 cups low-sodium chicken broth
1 teaspoon dried thyme
kosher salt and black pepper
1/2 cup sour cream
2 tablespoons prepared horseradish
8 slices sandwich bread
8 ounces thinly sliced roast beef
8 ounces sharp white Cheddar, sliced
2 cups baby arugula (1 1/2 ounces)
Directions
Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook, stirring often, until softened, 5 to 7 minutes. Add the tomatoes (with their juices), broth, thyme, and ½ teaspoon each salt and pepper. Simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Working in batches, in a blender, puree the mixture until smooth.
Directions
1.Heat oven to 450° F. On 2 rimmed baking sheets, toss the squash and mushrooms with the sage, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once and rotating pans halfway through, until the vegetables are tender, 20 to 25 minutes.
2.Meanwhile, cook the tortellini according to the package directions. Reserve ½ cup of the cooking water; drain the tortellini and return to the pot. Add the vegetables, fontina, ¼ cup of the cooking water, and ½ teaspoon salt and toss gently to coat (add more cooking water if the pasta seems dry). Sprinkle with additional fontina.
Source: realsimple.com
Ingredients
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
Directions
1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Serves 4
Ingredients
2 tablespoons honey
1 teaspoon chili-garlic sauce
2 tablespoons rice wine vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon finely grated fresh ginger
1/4 cup fresh orange juice
2 teaspoons cornstarch
4 teaspoons peanut oil
12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
Salt and freshly ground black pepper
2 mixed bell peppers, cut into 1-inch strips
6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
8 ounces snow peas, trimmed
Chopped peanuts for sprinkling, optional
In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.
Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.
Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes.
Source: foodnetwork.com
Slow Cooker Ham with Turnips
Serves 4-6
Ingredients
2 Granny Smith apples, diced (with skin)
3 cloves garlic, smashed
4 sprigs thyme
8 large sprigs parsley
1 tablespoon pickling spice
1/4 cup packed brown sugar
1 4-to-5-pound smoked picnic ham (pork shoulder)
1 pound medium turnips, peeled and cut into 2-inch pieces
2 cups dry white wine
1 pound frozen chopped winter greens (such as turnip greens, kale or spinach), thawed
Directions
Put the apples, garlic, thyme, parsley, pickling spice and brown sugar in a 5-to-6-quart slow cooker. Add the ham and surround it with the turnips. Pour in the wine and 2 cups water. Cover and cook on low, 7 hours.
Remove the ham from the slow cooker. Add the greens to the cooker and stir to combine with the liquid. Return the ham to the cooker, cover and cook on high 30 minutes.
Slice the ham and serve with the turnips, apples and greens.
Source: foodnetwork.com
Tomato Soup With Roast Beef, Cheddar, and Horseradish Panini
Serves 4
Ingredients
2 tablespoons olive oil, plus more for the grill pan
2 large onions, chopped
4 cloves garlic, chopped
1 28-ounce can whole peeled tomatoes
3 1/2 cups low-sodium chicken broth
1 teaspoon dried thyme
kosher salt and black pepper
1/2 cup sour cream
2 tablespoons prepared horseradish
8 slices sandwich bread
8 ounces thinly sliced roast beef
8 ounces sharp white Cheddar, sliced
2 cups baby arugula (1 1/2 ounces)
Directions
Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook, stirring often, until softened, 5 to 7 minutes. Add the tomatoes (with their juices), broth, thyme, and ½ teaspoon each salt and pepper. Simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Working in batches, in a blender, puree the mixture until smooth.
Meanwhile, in a small bowl, stir together the sour cream and horseradish. Form sandwiches with the bread, roast beef, Cheddar, arugula, and half the horseradish mixture. Heat a lightly oiled grill pan over medium heat and cook the sandwiches until the cheese is melted, 5 to 6 minutes per side. Top the soup with the remaining horseradish mixture and serve with the sandwiches.
Source: realsimple.com
Source: realsimple.com
Tortellini with Butternut Squash, Mushrooms and Fontina
Serves 4
Ingredients
1 small butternut squash (2 pounds), peeled and cut into 1-inch cubes
1/2 pound button or cremini mushrooms, stems trimmed and halved if large
1/4 cup fresh sage leaves
2 tablespoons olive oil
kosher salt and black pepper
1 pound fresh or frozen cheese tortellini
2 ounces fontina or Gruyère, grated (1/2 cup), plus more for serving
1 small butternut squash (2 pounds), peeled and cut into 1-inch cubes
1/2 pound button or cremini mushrooms, stems trimmed and halved if large
1/4 cup fresh sage leaves
2 tablespoons olive oil
kosher salt and black pepper
1 pound fresh or frozen cheese tortellini
2 ounces fontina or Gruyère, grated (1/2 cup), plus more for serving
Directions
1.Heat oven to 450° F. On 2 rimmed baking sheets, toss the squash and mushrooms with the sage, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once and rotating pans halfway through, until the vegetables are tender, 20 to 25 minutes.
2.Meanwhile, cook the tortellini according to the package directions. Reserve ½ cup of the cooking water; drain the tortellini and return to the pot. Add the vegetables, fontina, ¼ cup of the cooking water, and ½ teaspoon salt and toss gently to coat (add more cooking water if the pasta seems dry). Sprinkle with additional fontina.
Source: realsimple.com
Creamy Chicken and Wild Rice Soup serve with crusty bread
Serves 6-8
Ingredients
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
Directions
1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Source: allrecipes.com
Week 49 Shopping List
___2 tablespoons honey
___1 teaspoon chili-garlic sauce
___2 tablespoons rice wine vinegar
___1 tablespoon reduced-sodium soy sauce
___1 teaspoon finely grated fresh ginger
___1/4 cup fresh orange juice
___2 teaspoons cornstarch
___4 teaspoons peanut oil
___12 ounces boneless, skinless chicken breast halves
___2 mixed bell peppers
___6 scallions
___8 ounces snow peas
___Chopped peanuts, optional
___2 Granny Smith apples
___7 cloves garlic
___4 sprigs thyme
___8 large sprigs parsley
___1 tablespoon pickling spice
___1/4 cup packed brown sugar
___1 4-to-5-pound smoked picnic ham (pork shoulder)
___1 pound medium turnips, peeled and cut into 2-inch pieces
___2 cups dry white wine
___1 pound frozen chopped spinach
___2 tablespoons olive oil, plus more for the grill pan
___2 large onions, chopped
___1 28-ounce can whole peeled tomatoes
___7 1/2 cups low-sodium chicken broth
___1 teaspoon dried thyme
___1/2 cup sour cream
___2 tablespoons prepared horseradish
___8 slices sandwich bread
___8 ounces thinly sliced roast beef
___8 ounces sharp white Cheddar, sliced
___2 cups baby arugula (1 1/2 ounces)
___1 small butternut squash (2 pounds)
___1/2 pound button or cremini mushrooms
___1/4 cup fresh sage leaves
___2 tablespoons olive oil
___1 pound fresh or frozen cheese tortellini
___2 ounces fontina or Gruyère, grated (1/2 cup), plus more for serving
___2 cooked, boneless chicken breast halves
___1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
___3/4 cup all-purpose flour
___1/2 cup butter
___2 cups heavy cream
___1 teaspoon chili-garlic sauce
___2 tablespoons rice wine vinegar
___1 tablespoon reduced-sodium soy sauce
___1 teaspoon finely grated fresh ginger
___1/4 cup fresh orange juice
___2 teaspoons cornstarch
___4 teaspoons peanut oil
___12 ounces boneless, skinless chicken breast halves
___2 mixed bell peppers
___6 scallions
___8 ounces snow peas
___Chopped peanuts, optional
___2 Granny Smith apples
___7 cloves garlic
___4 sprigs thyme
___8 large sprigs parsley
___1 tablespoon pickling spice
___1/4 cup packed brown sugar
___1 4-to-5-pound smoked picnic ham (pork shoulder)
___1 pound medium turnips, peeled and cut into 2-inch pieces
___2 cups dry white wine
___1 pound frozen chopped spinach
___2 tablespoons olive oil, plus more for the grill pan
___2 large onions, chopped
___1 28-ounce can whole peeled tomatoes
___7 1/2 cups low-sodium chicken broth
___1 teaspoon dried thyme
___1/2 cup sour cream
___2 tablespoons prepared horseradish
___8 slices sandwich bread
___8 ounces thinly sliced roast beef
___8 ounces sharp white Cheddar, sliced
___2 cups baby arugula (1 1/2 ounces)
___1 small butternut squash (2 pounds)
___1/2 pound button or cremini mushrooms
___1/4 cup fresh sage leaves
___2 tablespoons olive oil
___1 pound fresh or frozen cheese tortellini
___2 ounces fontina or Gruyère, grated (1/2 cup), plus more for serving
___2 cooked, boneless chicken breast halves
___1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
___3/4 cup all-purpose flour
___1/2 cup butter
___2 cups heavy cream
Sunday, January 1, 2012
Week 48 Recipes
Happy New Year everyone! Anyone have resolutions to eat better this year? Here are a few recipes to get you started.
Braised Balsamic Chicken serve with steamed green beans and a kamut salad
Serves 6
Ingredients
6 skinless, boneless chicken breast halves
ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced
1/2 cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
Directions
1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
Source: allrecipes.com
Ginger Glazed Mahi Mahi serve with broccoli and rice
Serves 4
Ingredients
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil
Directions
1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
Source: allrecipes.com
Burgundy Pork Tenderloin serve with roasted brussels sprouts and couscous
Serves 6-8
Ingredients
2 pounds pork tenderloin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 onion, thinly sliced
1 stalk celery, chopped
2 cups red wine
1 (.75 ounce) packet dry brown gravy mix
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
3. Bake in the preheated oven for 45 minutes.
4. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.
Source: allrecipes.com
Chicken and Bean Burrito Verde serve with lemon cilantro rice
Serves 4
Ingredients
4 teaspoons olive oil
1 small onion, diced
2 cloves of garlic, minced
1/2 teaspoon ground cumin
1 15-ounce can of low-sodium white beans, rinsed and drained
1/2 cup low-sodium chicken broth
1/2 teaspoon, plus a pinch, of salt
2 cups lightly packed shredded romaine lettuce (about 3 large leaves)
1/3 cup fresh cilantro leaves
2 teaspoons fresh lime juice
Freshly ground black pepper
4 whole wheat flour tortillas (about 9 inches in diameter)
2 cups shredded cooked chicken, skinless (a breast and thigh of a rotisserie chicken)
1 jalapeno finely diced
1/2 ripe avocado, thinly sliced
1/2 cup tomatillo salsa
1/2 cup low-fat Greek-style yogurt
Directions
Heat 2 teaspoons of the oil in a medium skillet. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes. Transfer the bean mixture to the small bowl of a food processor and process until smooth.
Put the lettuce, cilantro, the remaining 2 teaspoons of oil, lime juice, a pinch of salt and a few turns of pepper in a medium bowl and toss to coat.
Wrap the tortillas in paper towel and heat in the microwave for 30 seconds.
To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla. Sprinkle with about 2 teaspoons of jalapeno. Top with 1/2 cup of shredded chicken, then 1/2 cup of the lettuce mixture and 2 slices of avocado. Wrap into a burrito. Repeat with the remaining tortillas.
Serve with the salsa and yogurt alongside.
Source: foodnetwork.com
Curried Chicken and Rice Soup serve with baked croutons
Serves 4
Ingredients
1 bone-in chicken breast (about 1 1/2 pounds), halved
2 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf
Kosher salt
6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 large onion, very thinly sliced
1 teaspoon sugar
1 1/2 teaspoons Madras curry powder
1/3 cup jasmine rice
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill
1 lemon, cut into wedges
Directions
Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.
Source: foodnetwork.com
Braised Balsamic Chicken serve with steamed green beans and a kamut salad
Serves 6
Ingredients
6 skinless, boneless chicken breast halves
ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced
1/2 cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
Directions
1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
Source: allrecipes.com
Ginger Glazed Mahi Mahi serve with broccoli and rice
Serves 4
Ingredients
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil
Directions
1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
Source: allrecipes.com
Burgundy Pork Tenderloin serve with roasted brussels sprouts and couscous
Serves 6-8
Ingredients
2 pounds pork tenderloin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 onion, thinly sliced
1 stalk celery, chopped
2 cups red wine
1 (.75 ounce) packet dry brown gravy mix
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
3. Bake in the preheated oven for 45 minutes.
4. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.
Source: allrecipes.com
Chicken and Bean Burrito Verde serve with lemon cilantro rice
Serves 4
Ingredients
4 teaspoons olive oil
1 small onion, diced
2 cloves of garlic, minced
1/2 teaspoon ground cumin
1 15-ounce can of low-sodium white beans, rinsed and drained
1/2 cup low-sodium chicken broth
1/2 teaspoon, plus a pinch, of salt
2 cups lightly packed shredded romaine lettuce (about 3 large leaves)
1/3 cup fresh cilantro leaves
2 teaspoons fresh lime juice
Freshly ground black pepper
4 whole wheat flour tortillas (about 9 inches in diameter)
2 cups shredded cooked chicken, skinless (a breast and thigh of a rotisserie chicken)
1 jalapeno finely diced
1/2 ripe avocado, thinly sliced
1/2 cup tomatillo salsa
1/2 cup low-fat Greek-style yogurt
Directions
Heat 2 teaspoons of the oil in a medium skillet. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes. Transfer the bean mixture to the small bowl of a food processor and process until smooth.
Put the lettuce, cilantro, the remaining 2 teaspoons of oil, lime juice, a pinch of salt and a few turns of pepper in a medium bowl and toss to coat.
Wrap the tortillas in paper towel and heat in the microwave for 30 seconds.
To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla. Sprinkle with about 2 teaspoons of jalapeno. Top with 1/2 cup of shredded chicken, then 1/2 cup of the lettuce mixture and 2 slices of avocado. Wrap into a burrito. Repeat with the remaining tortillas.
Serve with the salsa and yogurt alongside.
Source: foodnetwork.com
Curried Chicken and Rice Soup serve with baked croutons
Serves 4
Ingredients
1 bone-in chicken breast (about 1 1/2 pounds), halved
2 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf
Kosher salt
6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 large onion, very thinly sliced
1 teaspoon sugar
1 1/2 teaspoons Madras curry powder
1/3 cup jasmine rice
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill
1 lemon, cut into wedges
Directions
Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.
Source: foodnetwork.com
Week 48 Shopping List
___6 skinless, boneless chicken breast halves
___1 teaspoon garlic salt
___2 tablespoons + 6 tsps olive oil
___4 onions
___1/2 cup + 3 tbls balsamic vinegar
___1 (14.5 ounce) can diced tomatoes
___1 teaspoon dried basil
___1 teaspoon dried oregano
___1 teaspoon dried rosemary
___1/2 teaspoon dried thyme
___ 3 tablespoons honey
___3 tablespoons soy sauce
___1 teaspoon grated fresh ginger root
___3 cloves garlic
___4 (6 ounce) mahi mahi fillets
___1 tablespoon vegetable oil
___2 pounds pork tenderloin
___1/2 teaspoon garlic powder
___1 stalk celery
___2 cups red wine
___1(.75 ounce) packet dry brown gravy mix
___1/2 teaspoon ground cumin
___1 15-ounce can of low-sodium white beans
___6 1/2 cup low-sodium chicken broth
___2 cups lightly packed shredded romaine lettuce (about 3 large leaves)
___1/3 cup fresh cilantro leaves
___2 teaspoons fresh lime juice
___4 whole wheat flour tortillas (about 9 inches in diameter)
___2 cups shredded cooked chicken, skinless (a breast and thigh of a rotisserie chicken)
___1 jalapeno finely
___1/2 ripe avocado
___1/2 cup tomatillo salsa
___1/2 cup low-fat Greek-style yogurt
___1 bone-in chicken breast (about 1 1/2 pounds), halved
___2 medium carrots
___1 bay leaf
___2 tablespoons unsalted butter
___1 teaspoon sugar
___1 1/2 teaspoons Madras curry powder
___1/3 cup jasmine rice
___3 tablespoons finely chopped fresh mint
___3 tablespoons chopped fresh dill
___1 lemon, cut into wedges
___1 teaspoon garlic salt
___2 tablespoons + 6 tsps olive oil
___4 onions
___1/2 cup + 3 tbls balsamic vinegar
___1 (14.5 ounce) can diced tomatoes
___1 teaspoon dried basil
___1 teaspoon dried oregano
___1 teaspoon dried rosemary
___1/2 teaspoon dried thyme
___ 3 tablespoons honey
___3 tablespoons soy sauce
___1 teaspoon grated fresh ginger root
___3 cloves garlic
___4 (6 ounce) mahi mahi fillets
___1 tablespoon vegetable oil
___2 pounds pork tenderloin
___1/2 teaspoon garlic powder
___1 stalk celery
___2 cups red wine
___1(.75 ounce) packet dry brown gravy mix
___1/2 teaspoon ground cumin
___1 15-ounce can of low-sodium white beans
___6 1/2 cup low-sodium chicken broth
___2 cups lightly packed shredded romaine lettuce (about 3 large leaves)
___1/3 cup fresh cilantro leaves
___2 teaspoons fresh lime juice
___4 whole wheat flour tortillas (about 9 inches in diameter)
___2 cups shredded cooked chicken, skinless (a breast and thigh of a rotisserie chicken)
___1 jalapeno finely
___1/2 ripe avocado
___1/2 cup tomatillo salsa
___1/2 cup low-fat Greek-style yogurt
___1 bone-in chicken breast (about 1 1/2 pounds), halved
___2 medium carrots
___1 bay leaf
___2 tablespoons unsalted butter
___1 teaspoon sugar
___1 1/2 teaspoons Madras curry powder
___1/3 cup jasmine rice
___3 tablespoons finely chopped fresh mint
___3 tablespoons chopped fresh dill
___1 lemon, cut into wedges
Monday, December 26, 2011
Week 47 Recipes
It's vegetarian week! These are some meatless recipes for 'meat lovers'! They are not 'rabbit food' and will really fill you up!
Vegetarian Potstickers serve with rice
Serves 4
Ingredients
1 red onion sliced
1 tablespoon minced ginger
1 cup sliced shiitake mushrooms
1 cup white cabbage, shredded
1 cup carrots, shredded
1 cup chopped garlic chives or chives
1 teaspoon white pepper
1 teaspoon sesame oil
1/4 cup chopped cilantro
1 package round dumpling skins, also called gyoza (preferably twin dragon brand)
Salt to taste
Canola oil
Directions
In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot. Serve with dipping sauce.
SPICY SOY DIPPING SAUCE:
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambal
Mix all together.
Source: foodnetwork.com
Vegetarian Pot Pie serve with a side salad
Serves 6
Ingredients
1 tablespoon unsalted butter
2 small heads fennel, finely chopped (about 3 cups)
1/2 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped (about 2/3 cup)
12 ounces white button mushrooms, sliced (about 5 cups)
1 small russet potato, peeled and diced small (about 2 1/2 cups)
1/4 cup all-purpose flour
1 cup low-sodium mushroom broth
1 cup whole milk
1 cup frozen baby green peas
1/4 cup thinly sliced fresh chives
1/4 cup parsley
1 tablespoon white vinegar
1 large egg yolk
7 ounces store-bought puff pastry or pie dough, defrosted if frozen
Directions
Heat the oven to 400 degrees F and arrange a rack in the middle.
Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.
Source: footnetwork.com
Vegetarian Tortilla Stew serve with crusty bread
Serves 6
Ingredients
1 (19 ounce) can green enchilada sauce
1 1/2 cups water
1 cube vegetable bouillon
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1 (15 ounce) can pinto beans, drained and rinsed
1/2 (16 ounce) can diced tomatoes
1 cup frozen corn
1/2 cup vegetarian chicken substitute, diced (optional)
4 (6 inch) corn tortillas, torn into strips
1 tablespoon chopped fresh cilantro
salt and pepper to taste
Directions
1. In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.
Source: allrecipes.com
Vegetarian Lasagna serve with garlic bread and a side salad
Serves 8
Ingredients
1 plastic produce bag stuffed tightly full of spinach (preferably not baby spinach)
1 lb. ricotta
2 eggs
1/2 teaspoon nutmeg
1 onion, diced
2 cloves garlic, minced
1/2 head cauliflower florets and some stem, cut small
2 large (28 oz.) cans plain tomato sauce
zest from 1 lemon
1.5 pounds no-boil lasagna noodles (or regular lasagna noodles, par-boiled)
salt, pepper to taste
1 lb. grated mozzarella
4 oz. grated parmesan cheese
Directions
1.Clean the spinach well and wilt it, cool, squeeze out all water, stir it into the ricotta along with the nutmeg. Salt and pepper to taste, then beat in the eggs.
2.Saute the onion & garlic in a good amount of olive oil, add the cauliflower and saute 5 minutes, add the tomato sauce and lemon zest, simmer 5 minutes, salt to taste
3. Oil an 11″ x 13″ pan (at least 2″ deep). Build up layers of noodles, sauce, ricotta mixture, and mozzarella. Be sure to get the noodles quite wet since they are the no-boil type and need plenty of moisture. You’ll have about 4 layers total. I do sauce on every layer, but ricotta on some and mozzarella on others. Do what you feel.
4.Finish with a heavy layer of mozzarella and the parm, mixed together.
5.Bake at 375 F., covering with tin foil part of the time if needed to avoid overbrowning. It is done when internal temp is say 170 F. (check a few spots) or when you can easily pierce the noodles with a fork, and the sauce is bubbling around the sides.
6. If the cheese isn’t crispy and brown enough, finish judiciously with the broiler.
7.Allow to rest at least 15 minutes before serving so it has time to set up a bit.
Source: herbivoracious.com
Vegetarian Korma serve with Naan
Serves 4
Ingredients
1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
1 (4 ounce) can tomato sauce
2 teaspoons salt
1 1/2 tablespoons curry powder
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup heavy cream
1 bunch fresh cilantro for garnish
Directions
1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
Source: allrecipes.com
Vegetarian Potstickers serve with rice
Serves 4
Ingredients
1 red onion sliced
1 tablespoon minced ginger
1 cup sliced shiitake mushrooms
1 cup white cabbage, shredded
1 cup carrots, shredded
1 cup chopped garlic chives or chives
1 teaspoon white pepper
1 teaspoon sesame oil
1/4 cup chopped cilantro
1 package round dumpling skins, also called gyoza (preferably twin dragon brand)
Salt to taste
Canola oil
Directions
In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot. Serve with dipping sauce.
SPICY SOY DIPPING SAUCE:
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambal
Mix all together.
Source: foodnetwork.com
Vegetarian Pot Pie serve with a side salad
Serves 6
Ingredients
1 tablespoon unsalted butter
2 small heads fennel, finely chopped (about 3 cups)
1/2 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped (about 2/3 cup)
12 ounces white button mushrooms, sliced (about 5 cups)
1 small russet potato, peeled and diced small (about 2 1/2 cups)
1/4 cup all-purpose flour
1 cup low-sodium mushroom broth
1 cup whole milk
1 cup frozen baby green peas
1/4 cup thinly sliced fresh chives
1/4 cup parsley
1 tablespoon white vinegar
1 large egg yolk
7 ounces store-bought puff pastry or pie dough, defrosted if frozen
Directions
Heat the oven to 400 degrees F and arrange a rack in the middle.
Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.
Source: footnetwork.com
Vegetarian Tortilla Stew serve with crusty bread
Serves 6
Ingredients
1 (19 ounce) can green enchilada sauce
1 1/2 cups water
1 cube vegetable bouillon
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1 (15 ounce) can pinto beans, drained and rinsed
1/2 (16 ounce) can diced tomatoes
1 cup frozen corn
1/2 cup vegetarian chicken substitute, diced (optional)
4 (6 inch) corn tortillas, torn into strips
1 tablespoon chopped fresh cilantro
salt and pepper to taste
Directions
1. In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.
Source: allrecipes.com
Vegetarian Lasagna serve with garlic bread and a side salad
Serves 8
Ingredients
1 plastic produce bag stuffed tightly full of spinach (preferably not baby spinach)
1 lb. ricotta
2 eggs
1/2 teaspoon nutmeg
1 onion, diced
2 cloves garlic, minced
1/2 head cauliflower florets and some stem, cut small
2 large (28 oz.) cans plain tomato sauce
zest from 1 lemon
1.5 pounds no-boil lasagna noodles (or regular lasagna noodles, par-boiled)
salt, pepper to taste
1 lb. grated mozzarella
4 oz. grated parmesan cheese
Directions
1.Clean the spinach well and wilt it, cool, squeeze out all water, stir it into the ricotta along with the nutmeg. Salt and pepper to taste, then beat in the eggs.
2.Saute the onion & garlic in a good amount of olive oil, add the cauliflower and saute 5 minutes, add the tomato sauce and lemon zest, simmer 5 minutes, salt to taste
3. Oil an 11″ x 13″ pan (at least 2″ deep). Build up layers of noodles, sauce, ricotta mixture, and mozzarella. Be sure to get the noodles quite wet since they are the no-boil type and need plenty of moisture. You’ll have about 4 layers total. I do sauce on every layer, but ricotta on some and mozzarella on others. Do what you feel.
4.Finish with a heavy layer of mozzarella and the parm, mixed together.
5.Bake at 375 F., covering with tin foil part of the time if needed to avoid overbrowning. It is done when internal temp is say 170 F. (check a few spots) or when you can easily pierce the noodles with a fork, and the sauce is bubbling around the sides.
6. If the cheese isn’t crispy and brown enough, finish judiciously with the broiler.
7.Allow to rest at least 15 minutes before serving so it has time to set up a bit.
Source: herbivoracious.com
Vegetarian Korma serve with Naan
Serves 4
Ingredients
1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
1 (4 ounce) can tomato sauce
2 teaspoons salt
1 1/2 tablespoons curry powder
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup heavy cream
1 bunch fresh cilantro for garnish
Directions
1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
Source: allrecipes.com
Week 47 Shopping List
___1 red onion sliced
___1 tablespoon minced ginger
___1 cup sliced shiitake mushrooms
___1 cup white cabbage, shredded
___1 cup carrots, shredded
___1 cup chopped garlic chives or chives
___1 teaspoon white pepper
___1 teaspoon sesame oil
___1/4 cup chopped cilantro
___1 package round dumpling skins
___1/3 cup thin soy sauce
___1/3 cup rice wine vinegar
___1/3 cup sliced scallions
___1 teaspoon sesame oil
___1 tablespoon sambal
___1 tablespoon unsalted butter
___2 small heads fennel, finely chopped (about 3 cups)
___1/2 medium yellow onion, finely chopped
___2 medium carrots, peeled and finely chopped (about 2/3 cup)
___12 ounces white button mushrooms, sliced (about 5 cups)
___1 small russet potato, peeled and diced small (about 2 1/2 cups)
___1/4 cup all-purpose flour
___1 cup low-sodium mushroom broth
___1 cup whole milk
___1 cup frozen baby green peas
___1/4 cup thinly sliced fresh chives
___1/4 cup parsley
___1 tablespoon white vinegar
___1 large egg yolk
___7 ounces store-bought puff pastry or pie dough, defrosted if frozen
___1 (19 ounce) can green enchilada sauce
___1 cube vegetable bouillon
___1/2 teaspoon garlic powder
___1/4 teaspoon chili powder
___1/4 teaspoon ground cumin
___1 (15 ounce) can pinto beans, drained and rinsed
___1/2 (16 ounce) can diced tomatoes
___1 cup frozen corn
___1/2 cup vegetarian chicken substitute, diced (optional)
___4 (6 inch) corn tortillas, torn into strips
___1 tablespoon chopped fresh cilantro
___1 plastic produce bag stuffed tightly full of spinach
___1 lb. ricotta
___2 eggs
___1/2 teaspoon nutmeg
___1 onion, diced
___2 cloves garlic, minced
___1/2 head cauliflower florets and some stem, cut small
___2 large (28 oz.) cans plain tomato sauce
___zest from 1 lemon
___1.5 pounds no-boil lasagna noodles
___1 lb. grated mozzarella
___4 oz. grated parmesan cheese
___1 1/2 tablespoons vegetable oil
___1 small onion, diced
___1 teaspoon minced fresh ginger root
___4 cloves garlic, minced
___2 potatoes, cubed
___4 carrots, cubed
___1 fresh jalapeno pepper, seeded and sliced
___3 tablespoons ground unsalted cashews
___1 (4 ounce) can tomato sauce
___1 1/2 tablespoons curry powder
___1 cup frozen green peas
___1/2 green bell pepper, chopped
___1/2 red bell pepper, chopped
___1 cup heavy cream
___1 bunch fresh cilantro for garnish
___1 tablespoon minced ginger
___1 cup sliced shiitake mushrooms
___1 cup white cabbage, shredded
___1 cup carrots, shredded
___1 cup chopped garlic chives or chives
___1 teaspoon white pepper
___1 teaspoon sesame oil
___1/4 cup chopped cilantro
___1 package round dumpling skins
___1/3 cup thin soy sauce
___1/3 cup rice wine vinegar
___1/3 cup sliced scallions
___1 teaspoon sesame oil
___1 tablespoon sambal
___1 tablespoon unsalted butter
___2 small heads fennel, finely chopped (about 3 cups)
___1/2 medium yellow onion, finely chopped
___2 medium carrots, peeled and finely chopped (about 2/3 cup)
___12 ounces white button mushrooms, sliced (about 5 cups)
___1 small russet potato, peeled and diced small (about 2 1/2 cups)
___1/4 cup all-purpose flour
___1 cup low-sodium mushroom broth
___1 cup whole milk
___1 cup frozen baby green peas
___1/4 cup thinly sliced fresh chives
___1/4 cup parsley
___1 tablespoon white vinegar
___1 large egg yolk
___7 ounces store-bought puff pastry or pie dough, defrosted if frozen
___1 (19 ounce) can green enchilada sauce
___1 cube vegetable bouillon
___1/2 teaspoon garlic powder
___1/4 teaspoon chili powder
___1/4 teaspoon ground cumin
___1 (15 ounce) can pinto beans, drained and rinsed
___1/2 (16 ounce) can diced tomatoes
___1 cup frozen corn
___1/2 cup vegetarian chicken substitute, diced (optional)
___4 (6 inch) corn tortillas, torn into strips
___1 tablespoon chopped fresh cilantro
___1 plastic produce bag stuffed tightly full of spinach
___1 lb. ricotta
___2 eggs
___1/2 teaspoon nutmeg
___1 onion, diced
___2 cloves garlic, minced
___1/2 head cauliflower florets and some stem, cut small
___2 large (28 oz.) cans plain tomato sauce
___zest from 1 lemon
___1.5 pounds no-boil lasagna noodles
___1 lb. grated mozzarella
___4 oz. grated parmesan cheese
___1 1/2 tablespoons vegetable oil
___1 small onion, diced
___1 teaspoon minced fresh ginger root
___4 cloves garlic, minced
___2 potatoes, cubed
___4 carrots, cubed
___1 fresh jalapeno pepper, seeded and sliced
___3 tablespoons ground unsalted cashews
___1 (4 ounce) can tomato sauce
___1 1/2 tablespoons curry powder
___1 cup frozen green peas
___1/2 green bell pepper, chopped
___1/2 red bell pepper, chopped
___1 cup heavy cream
___1 bunch fresh cilantro for garnish
Sunday, December 18, 2011
Week 46 Recipes
This week I made a bunch of frozen crockpot meals for my in-laws who don't like to cook. I mixed everything together in a bowl and then put the meals into zip-top freezer bags. All they need to do is defrost each one then cook on low for 6-8 hours in the crockpot! Voila, dinner is served.
Beef Stew
1 pound beef for stew
1 can Cream of Mushroom soup
1 can condensed French onion soup
Mix together and pour into zip-top bag.
Pot Roast
1 onion, sliced
1/4 cup flour
2 1/2 pound boneless beef chuch roast
pinch salt and pepper to taste
1 package dry beef gravy mix
1 package dry ranch dressing mix
1 package dry Italian-style salad dressing mix
1/2 cup water
5 peeled carrots, cut in large pieces
2 large russet potatoes, peeled and cut into chunks
Mix the flour, salt, pepper, gravy mix, ranch mix and Italian dressing mix with the water. Pour over other ingredients in the zip-top bag.
Peach Pork Chops
29 ounce can peach slices
6 bone in pork chops
salt and pepper to taste
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
8 ounce can tomato sauce
1/4 cup cider vinegar
Drain peaches and reserve 1/4 cup juice. Sprinkle chops with salt and pepper and place in zip-top bag. Mix all other ingredients together and pour over pork chops.
Creamy Dijon Pork
2 1/2 pounds whole pork tenderloins
salt and pepper to taste
1/4 tsp garlic powder
1 onion, chopped
8 ounce package sliced fresh mushrooms
1/4 cup white wine
1 can cream of mushroom soup
2 tbls dijon mustard
1/4 cup sour cream
Season tenderloins with salt, pepper and garlic powder and place in zip-top bag. Mix all other ingredients and pour over the tenderloins.
Lime Cilantro Chicken
16 oz jar salsa
1 pkg dry taco seasoning mix
1 lime, juiced
3 tbls chopped fresh cilantro
3 pounds skinless boneless chicken breast halves
Mix salsa, taco seasoning, lime juice and cilantro together. Place chicken in zip-top bag and pour salsa mix over the top.
Chicken and Stuffing
4 boneless, skinless chicken breast halves
1 can cream of chicken soup
1 1/4 cups water
1/4 cup melted butter
6 oz package corn bread stuffing mix
Place chicken in zip-top bag. Pour soup over chicken. Mix water, butter and stuffing mix. Pour over chicken.
Chicken Jambalaya
1 lb. skinless, boneless chicken breast halves, cut into 1 inch cubes
1 lb. andouille sausage, sliced
28 oz can diced tomatoes with juice
1 large onion, chopped
1 large green pepper, chopped
1 cup celery, chopped
1 cup chicken broth
2 tsps dried oregano
2 tsps dried parsley
2 tsps cajun seasoning
1 tsp cayenne pepper
1/2 tsp dried thyme
1 pound frozen cooked shrimp without tails
Place chicken and sausage in the zip-top bag. Mix tomatoes, onion, green pepper, celery, broth, oregano, parsley, Cajun seasoning, cayenne and thyme. Pour over chicken and sausage. Save shrimp for later... About 1/2 hour before done cooking, add the shrimp. Serve when the shrimp is cooked through.
Beef Stew
1 pound beef for stew
1 can Cream of Mushroom soup
1 can condensed French onion soup
Mix together and pour into zip-top bag.
Pot Roast
1 onion, sliced
1/4 cup flour
2 1/2 pound boneless beef chuch roast
pinch salt and pepper to taste
1 package dry beef gravy mix
1 package dry ranch dressing mix
1 package dry Italian-style salad dressing mix
1/2 cup water
5 peeled carrots, cut in large pieces
2 large russet potatoes, peeled and cut into chunks
Mix the flour, salt, pepper, gravy mix, ranch mix and Italian dressing mix with the water. Pour over other ingredients in the zip-top bag.
Peach Pork Chops
29 ounce can peach slices
6 bone in pork chops
salt and pepper to taste
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
8 ounce can tomato sauce
1/4 cup cider vinegar
Drain peaches and reserve 1/4 cup juice. Sprinkle chops with salt and pepper and place in zip-top bag. Mix all other ingredients together and pour over pork chops.
Creamy Dijon Pork
2 1/2 pounds whole pork tenderloins
salt and pepper to taste
1/4 tsp garlic powder
1 onion, chopped
8 ounce package sliced fresh mushrooms
1/4 cup white wine
1 can cream of mushroom soup
2 tbls dijon mustard
1/4 cup sour cream
Season tenderloins with salt, pepper and garlic powder and place in zip-top bag. Mix all other ingredients and pour over the tenderloins.
Lime Cilantro Chicken
16 oz jar salsa
1 pkg dry taco seasoning mix
1 lime, juiced
3 tbls chopped fresh cilantro
3 pounds skinless boneless chicken breast halves
Mix salsa, taco seasoning, lime juice and cilantro together. Place chicken in zip-top bag and pour salsa mix over the top.
Chicken and Stuffing
4 boneless, skinless chicken breast halves
1 can cream of chicken soup
1 1/4 cups water
1/4 cup melted butter
6 oz package corn bread stuffing mix
Place chicken in zip-top bag. Pour soup over chicken. Mix water, butter and stuffing mix. Pour over chicken.
Chicken Jambalaya
1 lb. skinless, boneless chicken breast halves, cut into 1 inch cubes
1 lb. andouille sausage, sliced
28 oz can diced tomatoes with juice
1 large onion, chopped
1 large green pepper, chopped
1 cup celery, chopped
1 cup chicken broth
2 tsps dried oregano
2 tsps dried parsley
2 tsps cajun seasoning
1 tsp cayenne pepper
1/2 tsp dried thyme
1 pound frozen cooked shrimp without tails
Place chicken and sausage in the zip-top bag. Mix tomatoes, onion, green pepper, celery, broth, oregano, parsley, Cajun seasoning, cayenne and thyme. Pour over chicken and sausage. Save shrimp for later... About 1/2 hour before done cooking, add the shrimp. Serve when the shrimp is cooked through.
Week 46 Shopping List
___1 pound beef for stew
___can Cream of Mushroom soup
___1 can condensed French onion soup
___1/4 cup flour
___2 1/2 pound boneless beef chuch roast
___1 package dry beef gravy mix
___1 package dry ranch dressing mix
___1 package dry Italian-style salad dressing mix
___5 peeled carrots, cut in large pieces
___2 large russet potatoes, peeled and cut into chunks
___29 ounce can peach slices
___6 bone in pork chops
___1/4 cup packed brown sugar
___1/2 tsp ground cinnamon
___1/4 tsp ground cloves
___8 ounce can tomato sauce
___1/4 cup cider vinegar
___2 1/2 pounds whole pork tenderloins
___1/4 tsp garlic powder
___3 large onions
___8 ounce package sliced fresh mushrooms
___1/4 cup white wine
___1 can cream of mushroom soup
___2 tbls dijon mustard
___1/4 cup sour cream
___16 oz jar salsa
___1 pkg dry taco seasoning mix
___1 lime, juiced
___3 tbls chopped fresh cilantro
___5 pounds skinless boneless chicken breast halves
___1 can cream of chicken soup
___1/4 cup melted butter
___6 oz package corn bread stuffing mix
___1 lb. skinless, boneless chicken breast halves, cut into 1 inch cubes
___1 lb. andouille sausage, sliced
___28 oz can diced tomatoes with juice
___1 large green pepper, chopped
___1 cup celery, chopped
___1 cup chicken broth
___2 tsps dried oregano
___2 tsps dried parsley
___2 tsps cajun seasoning
___1 tsp cayenne pepper
___1/2 tsp dried thyme
___1 pound frozen cooked shrimp without tails
___can Cream of Mushroom soup
___1 can condensed French onion soup
___1/4 cup flour
___2 1/2 pound boneless beef chuch roast
___1 package dry beef gravy mix
___1 package dry ranch dressing mix
___1 package dry Italian-style salad dressing mix
___5 peeled carrots, cut in large pieces
___2 large russet potatoes, peeled and cut into chunks
___29 ounce can peach slices
___6 bone in pork chops
___1/4 cup packed brown sugar
___1/2 tsp ground cinnamon
___1/4 tsp ground cloves
___8 ounce can tomato sauce
___1/4 cup cider vinegar
___2 1/2 pounds whole pork tenderloins
___1/4 tsp garlic powder
___3 large onions
___8 ounce package sliced fresh mushrooms
___1/4 cup white wine
___1 can cream of mushroom soup
___2 tbls dijon mustard
___1/4 cup sour cream
___16 oz jar salsa
___1 pkg dry taco seasoning mix
___1 lime, juiced
___3 tbls chopped fresh cilantro
___5 pounds skinless boneless chicken breast halves
___1 can cream of chicken soup
___1/4 cup melted butter
___6 oz package corn bread stuffing mix
___1 lb. skinless, boneless chicken breast halves, cut into 1 inch cubes
___1 lb. andouille sausage, sliced
___28 oz can diced tomatoes with juice
___1 large green pepper, chopped
___1 cup celery, chopped
___1 cup chicken broth
___2 tsps dried oregano
___2 tsps dried parsley
___2 tsps cajun seasoning
___1 tsp cayenne pepper
___1/2 tsp dried thyme
___1 pound frozen cooked shrimp without tails
Sunday, December 11, 2011
Week 46 Recipes
Grilled Pork Chops with Sesame Slaw
Yields 4 servings
Ingredients
4 8-ounce bone-in pork chops (about 1 inch thick)
kosher salt and black pepper
1/4 cup orange juice
2 tablespoons extra-virgin olive oil
2 tablespoons rice vinegar
2 teaspoons sesame seeds
1 tablespoon honey
1 small head Napa or green cabbage, thinly sliced (about 6 cups)
1 cup fresh cilantro leaves
Directions
1.Heat grill to medium-high.
2.Season the pork with ¾ teaspoon salt and ½ teaspoon pepper. Grill until cooked through, 6 to 7 minutes per side.
3.Meanwhile, in a large bowl, combine the orange juice, oil, vinegar, sesame seeds, honey, and ¾ teaspoon salt.
4.Add the cabbage and cilantro and toss to combine. Serve with the pork chops.
Source: Real Simple
Roast Chicken serve with couscous and edamame
Yields 4-6 servings
Ingredients
1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
3. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Source: Allrecipes.com
Barbecue Beef serve with potato salad and corn on the cob
Yields 8-10 servings
Ingredients
1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tablespoons prepared Dijon-style mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 (4 pound) boneless chuck roast
Directions
1. In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
2. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
3. Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.
Source: allrecipes.com
Shrimp Francesca serve over rice with steamed broccoli
Yields 4 servings
Ingredients
1 pound uncooked large shrimp, peeled and deveined
1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
1/2 cup Italian seasoned bread crumbs
1 tablespoon chopped fresh parsley
1 lemon, juiced
1/2 cup butter
1 1/2 tablespoons minced garlic
1 tablespoon finely shredded imported Romano cheese
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
3. Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.
4. Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.
Source: allrecipes.com
Butternut Squash Soup serve with a crusty bread
Yields: 6 servings
Ingredients
1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and freshly ground black pepper
Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Source: foodnetwork.com
Yields 4 servings
Ingredients
4 8-ounce bone-in pork chops (about 1 inch thick)
kosher salt and black pepper
1/4 cup orange juice
2 tablespoons extra-virgin olive oil
2 tablespoons rice vinegar
2 teaspoons sesame seeds
1 tablespoon honey
1 small head Napa or green cabbage, thinly sliced (about 6 cups)
1 cup fresh cilantro leaves
Directions
1.Heat grill to medium-high.
2.Season the pork with ¾ teaspoon salt and ½ teaspoon pepper. Grill until cooked through, 6 to 7 minutes per side.
3.Meanwhile, in a large bowl, combine the orange juice, oil, vinegar, sesame seeds, honey, and ¾ teaspoon salt.
4.Add the cabbage and cilantro and toss to combine. Serve with the pork chops.
Source: Real Simple
Roast Chicken serve with couscous and edamame
Yields 4-6 servings
Ingredients
1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
3. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Source: Allrecipes.com
Barbecue Beef serve with potato salad and corn on the cob
Yields 8-10 servings
Ingredients
1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tablespoons prepared Dijon-style mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 (4 pound) boneless chuck roast
Directions
1. In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
2. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
3. Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.
Source: allrecipes.com
Shrimp Francesca serve over rice with steamed broccoli
Yields 4 servings
Ingredients
1 pound uncooked large shrimp, peeled and deveined
1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
1/2 cup Italian seasoned bread crumbs
1 tablespoon chopped fresh parsley
1 lemon, juiced
1/2 cup butter
1 1/2 tablespoons minced garlic
1 tablespoon finely shredded imported Romano cheese
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
3. Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.
4. Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.
Source: allrecipes.com
Butternut Squash Soup serve with a crusty bread
Yields: 6 servings
Ingredients
1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and freshly ground black pepper
Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Source: foodnetwork.com
Week 46 Shopping List
___4 8-ounce bone-in pork chops (about 1 inch thick)
___1/4 cup orange juice
___2 tablespoons extra-virgin olive oil
___2 tablespoons rice vinegar
___2 teaspoons sesame seeds
___1 tablespoon honey
___1 small head Napa or green cabbage, thinly sliced (about 6 cups)
___1 cup fresh cilantro leaves
___1 (3 pound) whole chicken, giblets removed
___1 tablespoon onion powder, or to taste
___1/2 cup margarine, divided
___1 stalk celery, leaves removed
___1 1/2 cups ketchup
___1/4 cup packed brown sugar
___1/4 cup red wine vinegar
___2 tablespoons prepared Dijon-style mustard
___2 tablespoons Worcestershire sauce
___1 teaspoon liquid smoke flavoring
___1/4 teaspoon garlic powder
___1 (4 pound) boneless chuck roast
___1 pound uncooked large shrimp, peeled and deveined
___1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
___1/2 cup Italian seasoned bread crumbs
___1 tablespoon chopped fresh parsley
___1 lemon, juiced
___1/2 cup butter
___1 1/2 tablespoons minced garlic
___1 tablespoon finely shredded imported Romano cheese
___1 (2 to 3 pound) butternut squash, peeled and seeded
___2 tablespoons unsalted butter
___1 medium onion, chopped
___6 cups chicken stock
___Nutmeg
Sunday, December 4, 2011
Week 45 Shopping List
___1 1/2 lbs lean ground beef
___7 onions
___2 medium eggs, well beaten
___2 cups uncooked rice (can use Minute Rice and the dish will cook quicker)
___2 cans sauerkraut with the juice
___4 boneless, skinless chicken breasts
___1/3 cup peanut butter
___1 cup chunky salsa
___2 tablespoon lemon juice
___1 tablespoon soy sauce
___2 teaspoon finely minced ginger root
___1/4 cup chopped peanuts
___1 can chicken broth
___1 jar (18oz) apricot preserves
___2 Tbsp Dijon mustard
___4 Lb. boneless pork loin roast
___2 10 oz. cans beef consumme
___2 14 oz. cans beef broth
___1 pkt. onion soup mix
___8 slices French bread
___1 c. shredded Gruyere or swiss cheese
___1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
___1 medium stalk celery, diced (1/2 cup)
___1 carton (32-oz) chicken broth
___3 tablespoons all-purpose flour
___1 cup milk
___1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
___1/4 cup real bacon pieces
___4 medium green onions, sliced (1/4 cup)
___7 onions
___2 medium eggs, well beaten
___2 cups uncooked rice (can use Minute Rice and the dish will cook quicker)
___2 cans sauerkraut with the juice
___4 boneless, skinless chicken breasts
___1/3 cup peanut butter
___1 cup chunky salsa
___2 tablespoon lemon juice
___1 tablespoon soy sauce
___2 teaspoon finely minced ginger root
___1/4 cup chopped peanuts
___1 can chicken broth
___1 jar (18oz) apricot preserves
___2 Tbsp Dijon mustard
___4 Lb. boneless pork loin roast
___2 10 oz. cans beef consumme
___2 14 oz. cans beef broth
___1 pkt. onion soup mix
___8 slices French bread
___1 c. shredded Gruyere or swiss cheese
___1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
___1 medium stalk celery, diced (1/2 cup)
___1 carton (32-oz) chicken broth
___3 tablespoons all-purpose flour
___1 cup milk
___1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
___1/4 cup real bacon pieces
___4 medium green onions, sliced (1/4 cup)
Week 45 Recipes
It's crockpot week! Thanks to the ladies at crockpotgirls.com here are a few of my favorites...
Sauerkraut and Meatballs serve with mashed potatoes and glazed brussels sprouts
Serves 6
Ingredients
1 1/2 lbs lean ground beef
1 large onion, chopped
2 medium eggs, well beaten
2 cups uncooked rice (can use Minute Rice and the dish will cook quicker)
Salt and pepper to taste
2 cans sauerkraut with the juice
Directions
Mix all ingredients except sauerkraut. I brown the meatballs in a small amount of oil before placing in CP, but this is not absolutely necessary. Just gives them a little better flavor. Place meatballs in bottom of CP and cover with sauerkraut and juice. Add about 1/2 to 1 can of water (sometimes the cans of sauerkraut don’t have a lot of juice and there needs to be some juice so the rice will cook properly). Cook on medium until rice is done, usually about 3-4 hours if you use Minute Rice and 5-6 hours if you use regular rice. Delicious served with fresh fruit salad and mashed potatoes or baked potatoes.
Crockpot Peanut Chicken serve with rice and steamed broccoli
Serves 4
Ingredients
4 boneless, skinless chicken breasts
1/3 cup peanut butter
1 cup chunky salsa
2 tablespoon lemon juice
1 tablespoon soy sauce
2 teaspoon finely minced ginger root
1/4 cup chopped peanuts
Directions
In a 3-5 quart crockpot/slow cooker, mix all ingredients except chicken and chopped peanuts. Add chicken and stir to coat. Cover crockpot and cook on LOW for 8-9 hours or until chicken is no longer pink in the center. Sprinkle with chopped peanuts as a garnish.
Apricot Glazed Pork Roast serve with a warm quinoa and vegetable side
Ingredients
1 can chicken broth
1 jar (18oz) apricot preserves
1 Lg. chopped onion
2 Tbsp Dijon mustard
4 Lb. boneless pork loin roast
Directions
Mix both, preserves, onion and mustard in a slow cooker Add pork and turn to coat. Cover and cook on LOW for 8-9 hrs.
*For a thicker sauce, after cooking the pork roast, remove from the cooker. Mix in 2 Tbls of cornstartch and 2 Tbls of water. Stir into slow cooker. Cook this on HIGH for 10 minutes or until the mixture boils and sauce thickens.
French Onion Soup serve with crusty bread
Ingredients
5 small onions, thinly sliced
2 10 oz. cans beef consumme
2 14 oz. cans beef broth
1 pkt. onion soup mix
8 slices French bread
1 c. shredded Gruyere or swiss cheese
Directions
Combine onions, broth, consomme, and soup mix in slow cooker. Cook on HIGH for 4 hrs. or Low for 8 hrs. Top bowls of soup with bread and melt cheese on top under broiler.
Sauerkraut and Meatballs serve with mashed potatoes and glazed brussels sprouts
Serves 6
Ingredients
1 1/2 lbs lean ground beef
1 large onion, chopped
2 medium eggs, well beaten
2 cups uncooked rice (can use Minute Rice and the dish will cook quicker)
Salt and pepper to taste
2 cans sauerkraut with the juice
Directions
Mix all ingredients except sauerkraut. I brown the meatballs in a small amount of oil before placing in CP, but this is not absolutely necessary. Just gives them a little better flavor. Place meatballs in bottom of CP and cover with sauerkraut and juice. Add about 1/2 to 1 can of water (sometimes the cans of sauerkraut don’t have a lot of juice and there needs to be some juice so the rice will cook properly). Cook on medium until rice is done, usually about 3-4 hours if you use Minute Rice and 5-6 hours if you use regular rice. Delicious served with fresh fruit salad and mashed potatoes or baked potatoes.
Crockpot Peanut Chicken serve with rice and steamed broccoli
Serves 4
Ingredients
4 boneless, skinless chicken breasts
1/3 cup peanut butter
1 cup chunky salsa
2 tablespoon lemon juice
1 tablespoon soy sauce
2 teaspoon finely minced ginger root
1/4 cup chopped peanuts
Directions
In a 3-5 quart crockpot/slow cooker, mix all ingredients except chicken and chopped peanuts. Add chicken and stir to coat. Cover crockpot and cook on LOW for 8-9 hours or until chicken is no longer pink in the center. Sprinkle with chopped peanuts as a garnish.
Apricot Glazed Pork Roast serve with a warm quinoa and vegetable side
Ingredients
1 can chicken broth
1 jar (18oz) apricot preserves
1 Lg. chopped onion
2 Tbsp Dijon mustard
4 Lb. boneless pork loin roast
Directions
Mix both, preserves, onion and mustard in a slow cooker Add pork and turn to coat. Cover and cook on LOW for 8-9 hrs.
*For a thicker sauce, after cooking the pork roast, remove from the cooker. Mix in 2 Tbls of cornstartch and 2 Tbls of water. Stir into slow cooker. Cook this on HIGH for 10 minutes or until the mixture boils and sauce thickens.
French Onion Soup serve with crusty bread
Ingredients
5 small onions, thinly sliced
2 10 oz. cans beef consumme
2 14 oz. cans beef broth
1 pkt. onion soup mix
8 slices French bread
1 c. shredded Gruyere or swiss cheese
Directions
Combine onions, broth, consomme, and soup mix in slow cooker. Cook on HIGH for 4 hrs. or Low for 8 hrs. Top bowls of soup with bread and melt cheese on top under broiler.
Ingredients
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup chopped onion
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) chicken broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces
4 medium green onions, sliced (1/4 cup)
Directions
In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
Cover; cook on Low heat setting 6 to 8 hours.
In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup chopped onion
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) chicken broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces
4 medium green onions, sliced (1/4 cup)
Directions
In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
Cover; cook on Low heat setting 6 to 8 hours.
In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
Sunday, November 27, 2011
Week 44 Recipes
Creamy Grilled Chicken Picatta serve with a side salad and garlic bread
serves 4
Chicken
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp oregano or basil
2 boneless, skinless chicken breasts
Pasta
2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese
Chicken
Combine first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.
Pasta
While chicken is grilling. Cook pasta according to directions (10-12 minutes). Reserve 1/2 cup of pasta water and drain. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta.
Serve in pasta bowls with grilled chicken on top. Sprinkle with more parmesan if desired.
Source: unknown
Beef with Parmesan Potatoes serve with a side salad
serves 4
Ingredients
1/2 cup fresh flat-leaf parsley, chopped
1 tablespoon grated lemon zest
2 pounds beef tenderloin
kosher salt and pepper
4 tablespoons olive oil
1 1/2 pounds medium Red Bliss potatoes
1/4 cup shaved Parmesan
Directions
1.Heat oven to 400° F. In a small bowl, combine the parsley and lemon zest. Set aside.
2.Season the beef with 1½ teaspoons salt and ½ teaspoon pepper. Heat 1 tablespoon of the oil in an ovenproof skillet over medium-high heat. Brown the beef on all sides, about 5 minutes.
3.Transfer the beef to oven and roast, 18 to 20 minutes for medium-rare (internal temperature 125° F). Let rest for 5 minutes before slicing.
4.Meanwhile, place the potatoes in a saucepan, cover with cold water, and bring to a simmer.
5.Add 1 teaspoon salt and cook the potatoes until tender, about 15 minutes. Drain, divide among plates, and gently crush with a spoon to crack the skins.
6.Drizzle the potatoes with the remaining 3 tablespoons of oil, ¼ teaspoon each salt and pepper, and Parmesan. Serve with the beef. Top with the parsley.
Source: Real Simple
Slow Cooker Pork with Noodles
Ingredients
3 cups low-sodium chicken broth
1/4 cup soy sauce
1/4 cup Chinese rice wine or dry sherry
3 tablespoons packed light brown sugar
4 cloves garlic, smashed
1 2-inch piece ginger, peeled and sliced
2 pieces star anise
Kosher salt
3 pounds boneless pork shoulder
1 head bok choy, roughly chopped
3 1/2 ounces dried rice vermicelli noodles
1/2 cup chopped fresh cilantro
Directions
Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Add the pork, then cover and cook on low 8 hours.
Add the bok choy to the slow cooker; cover and cook about 20 more minutes.
Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes.
Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls, then ladle in some of the broth. Sprinkle with the cilantro.
Artichoke Blue Cheese Fettuccine serve with a side salad
4 Servings
Ingredients
1 package (12 ounces) fettuccine
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup sliced fresh mushrooms
1-1/2 cups Alfredo sauce
1/4 cup crumbled blue cheese
Directions
Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute artichokes and mushrooms until tender. Stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally.
Drain fettuccine; add to artichoke mixture; toss to coat. Sprinkle with blue cheese.
Source: Taste of Home
Authentic Enchiladas Verdes
Yield 4 servings
Ingredients
2 bone-in chicken breast halves
2 cups chicken broth
1/4 white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
1/4 white onion
1 clove garlic
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped
Directions
1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
2. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
3. Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
Source: allrecipes.com
serves 4
Chicken
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp oregano or basil
2 boneless, skinless chicken breasts
Pasta
2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese
Chicken
Combine first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.
Pasta
While chicken is grilling. Cook pasta according to directions (10-12 minutes). Reserve 1/2 cup of pasta water and drain. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta.
Serve in pasta bowls with grilled chicken on top. Sprinkle with more parmesan if desired.
Source: unknown
Beef with Parmesan Potatoes serve with a side salad
serves 4
Ingredients
1/2 cup fresh flat-leaf parsley, chopped
1 tablespoon grated lemon zest
2 pounds beef tenderloin
kosher salt and pepper
4 tablespoons olive oil
1 1/2 pounds medium Red Bliss potatoes
1/4 cup shaved Parmesan
Directions
1.Heat oven to 400° F. In a small bowl, combine the parsley and lemon zest. Set aside.
2.Season the beef with 1½ teaspoons salt and ½ teaspoon pepper. Heat 1 tablespoon of the oil in an ovenproof skillet over medium-high heat. Brown the beef on all sides, about 5 minutes.
3.Transfer the beef to oven and roast, 18 to 20 minutes for medium-rare (internal temperature 125° F). Let rest for 5 minutes before slicing.
4.Meanwhile, place the potatoes in a saucepan, cover with cold water, and bring to a simmer.
5.Add 1 teaspoon salt and cook the potatoes until tender, about 15 minutes. Drain, divide among plates, and gently crush with a spoon to crack the skins.
6.Drizzle the potatoes with the remaining 3 tablespoons of oil, ¼ teaspoon each salt and pepper, and Parmesan. Serve with the beef. Top with the parsley.
Source: Real Simple
Slow Cooker Pork with Noodles
Ingredients
3 cups low-sodium chicken broth
1/4 cup soy sauce
1/4 cup Chinese rice wine or dry sherry
3 tablespoons packed light brown sugar
4 cloves garlic, smashed
1 2-inch piece ginger, peeled and sliced
2 pieces star anise
Kosher salt
3 pounds boneless pork shoulder
1 head bok choy, roughly chopped
3 1/2 ounces dried rice vermicelli noodles
1/2 cup chopped fresh cilantro
Directions
Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Add the pork, then cover and cook on low 8 hours.
Add the bok choy to the slow cooker; cover and cook about 20 more minutes.
Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes.
Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls, then ladle in some of the broth. Sprinkle with the cilantro.
Artichoke Blue Cheese Fettuccine serve with a side salad
4 Servings
Ingredients
1 package (12 ounces) fettuccine
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup sliced fresh mushrooms
1-1/2 cups Alfredo sauce
1/4 cup crumbled blue cheese
Directions
Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute artichokes and mushrooms until tender. Stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally.
Drain fettuccine; add to artichoke mixture; toss to coat. Sprinkle with blue cheese.
Source: Taste of Home
Authentic Enchiladas Verdes
Yield 4 servings
Ingredients
2 bone-in chicken breast halves
2 cups chicken broth
1/4 white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
1/4 white onion
1 clove garlic
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped
Directions
1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
2. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
3. Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
Source: allrecipes.com
Week 44 Shopping List
___Juice of 3 lemon (9Tbsp)
___7 Tbsp olive oil
___2Tbsp minced garlic
___2 1/2 tsp dried basil
___2 boneless, skinless chicken breasts
___2 cups dried penne pasta
___2 Tbsp butter
___1/2 cup half and half (or heavy cream)
___2 Tbps capers
___3/4 cup grated parmesan cheese___1/2 cup fresh flat-leaf parsley, chopped
___1 tablespoon grated lemon zest
___2 pounds beef tenderloin
___1 1/2 pounds medium Red Bliss potatoes___3 cups low-sodium chicken broth
___1/4 cup soy sauce
___1/4 cup Chinese rice wine or dry sherry
___3 tablespoons packed light brown sugar
___6 cloves garlic
___1 2-inch piece ginger, peeled and sliced
___2 pieces star anise
___3 pounds boneless pork shoulder
___1 head bok choy, roughly chopped
___3 1/2 ounces dried rice vermicelli noodles
___1 bunch + 1/2 cup chopped fresh cilantro
___1 package (12 ounces) fettuccine
___1 can (14 ounces) artichoke hearts, rinsed, drained and chopped
___1 cup sliced fresh mushrooms
___1-1/2 cups Alfredo sauce
___1/4 cup crumbled blue cheese
___2 bone-in chicken breast halves
___2 cups chicken broth
___1 white onion
___1 pound fresh tomatillos, husks removed
___5 serrano peppers
___12 corn tortillas
___1/4 cup vegetable oil
___1 cup crumbled queso fresco
___7 Tbsp olive oil
___2Tbsp minced garlic
___2 1/2 tsp dried basil
___2 boneless, skinless chicken breasts
___2 cups dried penne pasta
___2 Tbsp butter
___1/2 cup half and half (or heavy cream)
___2 Tbps capers
___3/4 cup grated parmesan cheese___1/2 cup fresh flat-leaf parsley, chopped
___1 tablespoon grated lemon zest
___2 pounds beef tenderloin
___1 1/2 pounds medium Red Bliss potatoes___3 cups low-sodium chicken broth
___1/4 cup soy sauce
___1/4 cup Chinese rice wine or dry sherry
___3 tablespoons packed light brown sugar
___6 cloves garlic
___1 2-inch piece ginger, peeled and sliced
___2 pieces star anise
___3 pounds boneless pork shoulder
___1 head bok choy, roughly chopped
___3 1/2 ounces dried rice vermicelli noodles
___1 bunch + 1/2 cup chopped fresh cilantro
___1 package (12 ounces) fettuccine
___1 can (14 ounces) artichoke hearts, rinsed, drained and chopped
___1 cup sliced fresh mushrooms
___1-1/2 cups Alfredo sauce
___1/4 cup crumbled blue cheese
___2 bone-in chicken breast halves
___2 cups chicken broth
___1 white onion
___1 pound fresh tomatillos, husks removed
___5 serrano peppers
___12 corn tortillas
___1/4 cup vegetable oil
___1 cup crumbled queso fresco
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