Monday, September 21, 2009
I have been AWOL with this blog
To those of you who check in from time to time looking for something new and tasty your wait if over.. I have been trying and tasting new recipes and the results so far have been great. I have another great chili recipe to put up but I have to wait until my Church's Chili Cook-off before I post it. I don't want to give away my secret just yet.
Melissa d'Arabian does it again...
This was AMAZING!! Edric and the kids could not get enough, I should have doubled it! This is one recipe where I will always make sure I have the ingredients on hand or in the freezer so that just in case we have an unexpected guest or want something a little special for dinner we can whip it up... it was ready in minutes.
Lemony Shrimp Scampi Pasta
Recipe courtesy Melissa d’Arabian
Ingredients
6 garlic cloves, pressed or grated
2 lemons, zested and juiced
5 tablespoons olive oil
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)
1/4 onion
3/4 pound thin linguini
2 tablespoons butter
1 small bunch parsley, leaves chopped
Directions
In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.
Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.
Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.
Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.
North African Meat Balls (tried and tested and the result was amazing!)
I turned this into a meat loaf and it was amazing! I like it in meatball form too but it didn't seem to yield as much. I double the recipe for both the loaf and the meat balls. I tried the sauce with the wine and with extra chicken stock and either one tasted great it is best to use what you are comfortable with.
North African Meatballs
Recipe courtesy Melissa d'Arabian
Prep Time:25 minInactive Prep Time:--Cook Time:45 min
Level:
Intermediate
Serves:
4 servings
Ingredients
For the North African Sauce:
2 tablespoons olive oil
1/2 small onion, diced
2 cloves garlic, chopped
1 lemon, zested
1/2 cup pitted and chopped briny olives
1/2 cup white wine
1/4 cup chicken stock or broth
1 (14-ounce) can crushed or diced tomatoes
1 teaspoon light brown sugar
1/2 teaspoon dried red pepper flakes
Pinch ground cinnamon
Salt and freshly ground black pepper
For the Meatballs:
1 egg
2 tablespoons tomato paste
3 tablespoons finely chopped fresh cilantro leaves
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
Pinch ground cinnamon
3/4 pound ground beef
1/3 cup finely ground rolled oats or fine bread crumbs
Salt and freshly ground black pepper
3 to 4 tablespoons vegetable oil, for cooking
4 tablespoons chopped fresh parsley leaves
Couscous with Dried Dates, recipe follows
Directions
To make the North African Sauce:
In a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste.
To make the Meatballs: In a medium bowl, add the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 32 meatballs, about 1-inch in diameter.
In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Sprinkle with fresh parsley
North African Meatballs
Recipe courtesy Melissa d'Arabian
Prep Time:25 minInactive Prep Time:--Cook Time:45 min
Level:
Intermediate
Serves:
4 servings
Ingredients
For the North African Sauce:
2 tablespoons olive oil
1/2 small onion, diced
2 cloves garlic, chopped
1 lemon, zested
1/2 cup pitted and chopped briny olives
1/2 cup white wine
1/4 cup chicken stock or broth
1 (14-ounce) can crushed or diced tomatoes
1 teaspoon light brown sugar
1/2 teaspoon dried red pepper flakes
Pinch ground cinnamon
Salt and freshly ground black pepper
For the Meatballs:
1 egg
2 tablespoons tomato paste
3 tablespoons finely chopped fresh cilantro leaves
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
Pinch ground cinnamon
3/4 pound ground beef
1/3 cup finely ground rolled oats or fine bread crumbs
Salt and freshly ground black pepper
3 to 4 tablespoons vegetable oil, for cooking
4 tablespoons chopped fresh parsley leaves
Couscous with Dried Dates, recipe follows
Directions
To make the North African Sauce:
In a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste.
To make the Meatballs: In a medium bowl, add the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 32 meatballs, about 1-inch in diameter.
In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Sprinkle with fresh parsley
Chili that will knock your socks off (depending how hot you make it)
I always double the recipe and add a can of whole tomatoes that I tear up with my fingers. Corn would be a nice addition also.
Beef and Bean Chili (by Whole Foods)
Serves 4
This is good all-around beef chili, with just the right balance of spices and quick enough for a simple
family dinner. If desired, lean ground turkey can be substituted for the beef. Serve in bowls topped with
grated cheddar cheese and salsa fresca for a festive touch.
Ingredients
2 tablespoons extra virgin olive oil
1 large onion, coarsely chopped
2 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground oregano
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 pound lean ground beef
1 (15-ounce) can tomato sauce
1 cup water
1 cup cooked kidney beans
1 cup cooked black beans
Sea salt
1/2 cup chopped cilantro
Hot pepper sauce, to taste (optional)
Method
In a large soup pot or Dutch oven, heat oil over medium heat. Add onions and garlic, and cook 5 minutes,
stirring frequently until onions are translucent.
Stir in chili powder, oregano, cumin and crushed red pepper and cook 1 minute, stirring constantly. Add
ground beef and stir to brown the meat, 3 to 5 minutes.
Add tomato sauce, water and beans. Season with salt to taste, then bring to a boil. Reduce to a simmer,
cover and cook for 30 minutes, stirring often, until flavors have melded and sauce is thickened and bubbly.
Stir in cilantro and hot pepper sauce, if desired.
Nutrition
Per serving (12 oz/345g-wt.): 370 calories (120 from fat), 13g total fat, 2.5g saturated fat, 32g protein, 34g
total carbohydrate (11g dietary fiber, 1g sugar), 60mg cholesterol, 170mg sodium
Beef and Bean Chili (by Whole Foods)
Serves 4
This is good all-around beef chili, with just the right balance of spices and quick enough for a simple
family dinner. If desired, lean ground turkey can be substituted for the beef. Serve in bowls topped with
grated cheddar cheese and salsa fresca for a festive touch.
Ingredients
2 tablespoons extra virgin olive oil
1 large onion, coarsely chopped
2 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground oregano
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 pound lean ground beef
1 (15-ounce) can tomato sauce
1 cup water
1 cup cooked kidney beans
1 cup cooked black beans
Sea salt
1/2 cup chopped cilantro
Hot pepper sauce, to taste (optional)
Method
In a large soup pot or Dutch oven, heat oil over medium heat. Add onions and garlic, and cook 5 minutes,
stirring frequently until onions are translucent.
Stir in chili powder, oregano, cumin and crushed red pepper and cook 1 minute, stirring constantly. Add
ground beef and stir to brown the meat, 3 to 5 minutes.
Add tomato sauce, water and beans. Season with salt to taste, then bring to a boil. Reduce to a simmer,
cover and cook for 30 minutes, stirring often, until flavors have melded and sauce is thickened and bubbly.
Stir in cilantro and hot pepper sauce, if desired.
Nutrition
Per serving (12 oz/345g-wt.): 370 calories (120 from fat), 13g total fat, 2.5g saturated fat, 32g protein, 34g
total carbohydrate (11g dietary fiber, 1g sugar), 60mg cholesterol, 170mg sodium
Monday, April 6, 2009
Southern Pulled Pork Sandwiches MARTHA STEWART RECIPE (my family loves this and it is a great crockpot meal)
Serves 8.
1/4 cup packed light-brown sugar
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground pepper
3 pounds boneless pork shoulder
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Store-bought barbecue sauce, for serving
(btw you can also cook this in a dutch oven style pot in your oven at 350 degrees for 3 hours)
Directions
1. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
2. Place pork in large crockpot and rub with spice mixture
3. In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and cook on high for about 6-7 hours or until pork falls apart with a fork.
4. Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.
I serve this with cole slaw, you can buy it or make your own.
No Bake Tamales
No Bake Tamales (these are a family favorite in our house!)
4 teaspoons vegetable oil
1 small onion, chopped
2 cloves garlic, diced
1 pound ground beef
2 teaspoons chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
1 log (16 ounce size) precooked polenta, cut into round slices
16 ounces medium-hot salsa
1 bag frozen corn kernels
1/2 cup fresh cilantro leaves, loosely packed, chopped
Directions:
In 12-inch skillet, heat 2 teaspoons oil over medium-high heat. Add onion and cook 3 minutes or until golden. Stir in garlic; cook 30 seconds. Stir in ground beef and cook, breaking up meat with side of spoon, about 5 minutes or until meat is no longer pink. Add chili powder, cumin, and salt; cook 1 minute.
In 10-inch skillet, heat remaining 2 teaspoons oil over medium-high heat. Add polenta and cook 10 minutes or until golden on both sides and heated through.
While polenta cooks, add salsa and frozen corn to meat mixture; cook 3 to 5 minutes to blend flavors. Stir in cilantro. Spoon meat mixture into deep-dish pie plate or shallow 1 1/2-quart casserole. Arrange polenta on top.
4 teaspoons vegetable oil
1 small onion, chopped
2 cloves garlic, diced
1 pound ground beef
2 teaspoons chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
1 log (16 ounce size) precooked polenta, cut into round slices
16 ounces medium-hot salsa
1 bag frozen corn kernels
1/2 cup fresh cilantro leaves, loosely packed, chopped
Directions:
In 12-inch skillet, heat 2 teaspoons oil over medium-high heat. Add onion and cook 3 minutes or until golden. Stir in garlic; cook 30 seconds. Stir in ground beef and cook, breaking up meat with side of spoon, about 5 minutes or until meat is no longer pink. Add chili powder, cumin, and salt; cook 1 minute.
In 10-inch skillet, heat remaining 2 teaspoons oil over medium-high heat. Add polenta and cook 10 minutes or until golden on both sides and heated through.
While polenta cooks, add salsa and frozen corn to meat mixture; cook 3 to 5 minutes to blend flavors. Stir in cilantro. Spoon meat mixture into deep-dish pie plate or shallow 1 1/2-quart casserole. Arrange polenta on top.
Thursday, March 26, 2009
Notice
Over the next few weeks I will be adding pics to each recipe and organizing them and tagging them so that you can quickly and easily find a recipe by clicking on an ingredient or type of meal. Hopefully this will help everyone out.
Wednesday, March 25, 2009
Dinners for 3/26 - 4/8
Thursday
No Bake Tamales (these are a family favorite in our house!)4 teaspoons vegetable oil
1 small onion, chopped
2 cloves garlic, diced
1 pound ground beef
2 teaspoons chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
1 log (16 ounce size) precooked polenta, cut into round slices
16 ounces medium-hot salsa
1 bag frozen corn kernels
1/2 cup fresh cilantro leaves, loosely packed, chopped
Directions:
In 12-inch skillet, heat 2 teaspoons oil over medium-high heat. Add onion and cook 3 minutes or until golden. Stir in garlic; cook 30 seconds. Stir in ground beef and cook, breaking up meat with side of spoon, about 5 minutes or until meat is no longer pink. Add chili powder, cumin, and salt; cook 1 minute.
In 10-inch skillet, heat remaining 2 teaspoons oil over medium-high heat. Add polenta and cook 10 minutes or until golden on both sides and heated through.
While polenta cooks, add salsa and frozen corn to meat mixture; cook 3 to 5 minutes to blend flavors. Stir in cilantro. Spoon meat mixture into deep-dish pie plate or shallow 1 1/2-quart casserole. Arrange polenta on top.
Friday
Chicken Pot Pie
1 package of premade pie crusts (there are usually 2 in a pack)
1 small onion
1 lb frozen mixed vegetables (try and find one with diced potatoes or you can by the dice frozen potatoes by Ore Ida)
salt and pepper as you like
1 can of cream of chicken soup
3 chicken breasts cooked and shredded
Bake one of the pie crusts according to the packaging directions. Set it aside.
Pour the vegetables, water, the salt and pepper in a bowl with 4 TBSP of water Put the bowl in the microwave until tender. Once the vegetables are done, combine the shredded chicken, the vegetable mixture and the can of cream of chicken soup in a large bowl. Pour the mixture into the cooked pie crust.
Place the uncooked pie crust on top of the pie (make sure to cut some slits in it so the steam can escape) and cook on 420°F for 15 minutes; reduce heat to 375°F and continue to bake until lightly golden (about 20-30 more minutes).
Chicken Pot Pie
1 package of premade pie crusts (there are usually 2 in a pack)
1 small onion
1 lb frozen mixed vegetables (try and find one with diced potatoes or you can by the dice frozen potatoes by Ore Ida)
salt and pepper as you like
1 can of cream of chicken soup
3 chicken breasts cooked and shredded
Bake one of the pie crusts according to the packaging directions. Set it aside.
Pour the vegetables, water, the salt and pepper in a bowl with 4 TBSP of water Put the bowl in the microwave until tender. Once the vegetables are done, combine the shredded chicken, the vegetable mixture and the can of cream of chicken soup in a large bowl. Pour the mixture into the cooked pie crust.
Place the uncooked pie crust on top of the pie (make sure to cut some slits in it so the steam can escape) and cook on 420°F for 15 minutes; reduce heat to 375°F and continue to bake until lightly golden (about 20-30 more minutes).
Saturday
Bake Potato free for all!
5 Baked Potatoes (you can do it in the oven or the Microwave it is up to you)
Some Topping suggestions
Chili
Cheese
Sour Cream
Green Onions
Broccoli
Cheddar Cheese Sauce
Lettuce
Tomatoes
The sky is the limit and this is a quick dinner that will please any member of your family!
Sunday
French Dip Sandwiches (serve with some chips or a nice salad)
1 (10.5 ounce) can beef consommé in the soup aisle
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls split lengthwise
Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
Heat beef consommé, and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt.
Serve the sandwiches with small bowls of the warm broth for dipping.
Bake Potato free for all!
5 Baked Potatoes (you can do it in the oven or the Microwave it is up to you)
Some Topping suggestions
Chili
Cheese
Sour Cream
Green Onions
Broccoli
Cheddar Cheese Sauce
Lettuce
Tomatoes
The sky is the limit and this is a quick dinner that will please any member of your family!
Sunday
French Dip Sandwiches (serve with some chips or a nice salad)
1 (10.5 ounce) can beef consommé in the soup aisle
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls split lengthwise
Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
Heat beef consommé, and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt.
Serve the sandwiches with small bowls of the warm broth for dipping.
Monday
Southern Pulled Pork Sandwiches (my family loves this and it is a great crockpot meal) I serve with some store bought coleslaw
Serves 8.
* 1/4 cup packed light-brown sugar
* 1/2 to 1 teaspoon cayenne pepper
* Coarse salt and ground pepper
* 3 pounds boneless pork shoulder (Boston butt * 1 1/2 cups cider vinegar
* 4 garlic cloves, minced
* 8 soft sandwich rolls, split
* Store-bought barbecue sauce, for serving (optional)
Directions
1. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
2. Place pork in large crockpot and rub with spice mixture
3. In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and cook on high for about 6-7 hours or until pork falls apart with a fork.
4. Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.
Tuesday
Serves 8.
* 1/4 cup packed light-brown sugar
* 1/2 to 1 teaspoon cayenne pepper
* Coarse salt and ground pepper
* 3 pounds boneless pork shoulder (Boston butt * 1 1/2 cups cider vinegar
* 4 garlic cloves, minced
* 8 soft sandwich rolls, split
* Store-bought barbecue sauce, for serving (optional)
Directions
1. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
2. Place pork in large crockpot and rub with spice mixture
3. In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and cook on high for about 6-7 hours or until pork falls apart with a fork.
4. Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.
Tuesday
Tex-Mex Calzones with Black Bean Salad (This came from Disco Mom so click on her site to see pics)
Calzones:
8 oz. ground turkey breast
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/4 tsp ground cumin
1/2 tsp chili powder
2 garlic cloves, minced
1/2 cup fat-free salsa verde
1 (11 oz.) can refrigerated thin-crust pizza dough
3/4 cup (3 oz.) preshredded Mexican blend cheese
Cooking spray or parchment
1/4 cup fat-free sour cream
Preheat oven to 425. Heat a large nonstick skillet over med-high heat. Add ground turkey to pan; cook 3 minutes, stirring to crumble. Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally. Remove turkey mixture from heat; stir in salsa.
2. Unroll dough; divide into 4 equal portions. Roll each portion into a 4 x 6 inch rectangle. Working with one rectangle at a time spoon about 1/2 cup turkey mixture on one side of dough. Top with 3 T cheese; fold dough over turkey mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray or parchment. Repeat with remaining dough and turkey mixture. Bake at 425 for 12 minutes or until edges are browned. Serve with sour cream. Makes 4 calzones
Black Bean Salad:
1 (15 oz.) can rinsed and drained black beans
1 cup quartered cherry tomatoes
1/2 cup chopped red onion
1/4 cup chopped celery
2 T fresh lime juice
2 T chopped fresh cilantro
1 T olive oil
Combine ingredients in a medium bowl; toss well to coat.
Calzones:
8 oz. ground turkey breast
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/4 tsp ground cumin
1/2 tsp chili powder
2 garlic cloves, minced
1/2 cup fat-free salsa verde
1 (11 oz.) can refrigerated thin-crust pizza dough
3/4 cup (3 oz.) preshredded Mexican blend cheese
Cooking spray or parchment
1/4 cup fat-free sour cream
Preheat oven to 425. Heat a large nonstick skillet over med-high heat. Add ground turkey to pan; cook 3 minutes, stirring to crumble. Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally. Remove turkey mixture from heat; stir in salsa.
2. Unroll dough; divide into 4 equal portions. Roll each portion into a 4 x 6 inch rectangle. Working with one rectangle at a time spoon about 1/2 cup turkey mixture on one side of dough. Top with 3 T cheese; fold dough over turkey mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray or parchment. Repeat with remaining dough and turkey mixture. Bake at 425 for 12 minutes or until edges are browned. Serve with sour cream. Makes 4 calzones
Black Bean Salad:
1 (15 oz.) can rinsed and drained black beans
1 cup quartered cherry tomatoes
1/2 cup chopped red onion
1/4 cup chopped celery
2 T fresh lime juice
2 T chopped fresh cilantro
1 T olive oil
Combine ingredients in a medium bowl; toss well to coat.
Wednesday!
Remember April 1st "April Fools Day" is coming up fix your family something fun like Grilled cheese sandwiches but use pound cake for the bread and yellow frosting for the cheese and grill it up, or just be silly and have dinner for breakfast and breakfast for dinner! Make it fun!
Thursday
Kabobs!! Everyone one needs a Kabob night once in a while.
2 boneless skinless chicken breasts cut into chunks
1 piece of a good steak cut into chunks
cherry tomatoes
green peppers chopped into one inch pieces
red onion chopped into 1 inch piece
your favorite meat seasoning
1 bag of wooden skewers (I soak mine in water for 2 hours before I put the food on them)
a grill pan or if you want you can grill these on a grill (it is still a little cold here for that)
Toss the meat and veggies in some olive oil (lightly) and stick them on the wooden skewers (cook until the meat is done)
Wedge Lettuce Salad
1 head of iceberg lettuce
1 jar of good salad dressing (I use thousand island)
1 tomato diced
Cut the lettuce into 4 wedges and top with dressing and tomatoes! It is amazingly good and simple.
Friday
Tacos (great way to use the left over veggies and lettuce)
Tacos (great way to use the left over veggies and lettuce)
1 lb ground meat
1 can of chili beans
1 pkg of taco seasoning
2 garlic cloves minced
in a pan fry up ground meat and then place in garlic, chili beans and taco seasoning
Corn or Flour Tortillas (your choice)
sour cream
Cheddar cheese
Dice Tomatoes
Lettuce
Salsa
Onions
For a side use Refried beans or I like to use Rice- A- Roni Spanish Rice
Saturday
Mouth Watering Burgers and Sweet Potato Fries!!
I love burgers and when I was in Houston I had the most amazing Sweet Potato Fries
1 1/2 lbs of ground meat
1 egg
Salt and Pepper to Tastes
Grated Onion (about 1/4 of an onion, and make sure it is grated not diced)
Mix the meat, onion, egg and salt and pepper in a bowl and divide into 6 burgers
Fry them up to your liking (I like mine medium)
Get some great buns
Tomato
Your favorite Cheese
Lettuce
and your favorite toppings (we like mayo, mustard and deli style jalapenos)
Oven Baked Sweet Potato Fries (www.sarahscucinabella.com)
serves 4-6
1 - 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).
Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a sealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.
serves 4-6
1 - 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).
Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a sealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.
Sunday
Pot Roast with Golden Mashed Potatoes
A good size roast that you think will feed your family (we get about a 4 lb roast)
1 can of cream of mushroom soup
1 can of milk
a big crockpot
I season the roast with salt and pepper and sear each side for about 2 min and then place it in the crockpot for 6 hours on high (when you get home from church your mouths will water)
Golden Mashed Potatoes
3 lbs of Golden Potatoes (cut and boil until tender)
1/2 stick butter
1/2 cup milk
Salt and Pepper to taste
(I add a dollop of sour cream or some garlic for a little flair)
Mash and Whip until all ingredients are smooth and combined.
Monday
Tuna Melts with Kettle Chips
2 cans of Albacore Tuna (Drained)
1/2 cup of Mayo
1/2 tsp paprika
Pepper to taste
5 slices of cheddar Cheese
1 tomato sliced
Wheat or white bread
Spread the Mayo on the outside of the bread and flip over and fill with Tuna and top with Cheese and Tomato.
Grill like a grilled cheese and serve with your favorite Kettle chips.
Tuesday
My trusty left over night or treat yourselves out (make tuesday special)
Wednesday
Free for all or once again finish all your leftovers!!
Back on Track
The vacation was great... my sister in Houston is awesome and so is her family.... we went to Galveston, Discovery Green in Downtown Houston, and just had a great time. But back to reality and that means cooking good food for my family and helping you with some meal ideas for yours.
So here we go!
I was also wondering if it would help if I took pictures of meals as I cook them and post them next to the recipe for everyone to see... let me know!
Tuesday, March 17, 2009
I am on Vacation
I am in Houston visiting my Older Sister Heather (check out my blog for pics) so I am not cooking this week!!! I left my son and my husband to their own devices this week. So check back on Monday for a new 2 week menu!! I am getting some great recipes from my sister so it is going to be great!!!
Tuesday, March 3, 2009
Menu Plan for 3/2 - 3/13
Monday
Tuna Rolls with Rice noodles (From the Today Show It looked really good so I thought it would be fun to try out)
1/4 cup mayonnaise (kewpie) if you get the kewpie mayo (it is at the oriental market you don't need to make your own like the directions say)
1 tablespoon yellow mustard
2 cups regular Cap'n Crunch
Olive oil
1 pound fresh tuna, ideally cut in 2 long rectangular blocks
Kosher salt and freshly ground pepper
Asian chili sauce
5 green onions, finely diced
Tuna Rolls with Rice noodles (From the Today Show It looked really good so I thought it would be fun to try out)
1/4 cup mayonnaise (kewpie) if you get the kewpie mayo (it is at the oriental market you don't need to make your own like the directions say)
1 tablespoon yellow mustard
2 cups regular Cap'n Crunch
Olive oil
1 pound fresh tuna, ideally cut in 2 long rectangular blocks
Kosher salt and freshly ground pepper
Asian chili sauce
5 green onions, finely diced
• Mix mayo and mustard — set aside.
• Put the cereal in a large plastic zip bag and crush it really well, you want it like dust
• Lightly oil the tuna, season it with salt and pepper, then press down into the cereal, making sure it’s covered on all sides.
• Heat a nonstick pan really well first and then add about a tablespoon of oil.
• When it just starts to smoke, add the tuna and sear quickly on all sides until lightly browned — if it’s hot enough, probably no more than about 15 seconds a side.
• Remove and slice into 1/2-inch pieces.
• I serve it by spreading the mayo mix on a plate, topping that with the sliced tuna and drizzling a bit of the chili paste around it.
• Top with green onions and make sure you get some of everything in each bite.
Tuesday
Tuesday
Caribbean Chicken and Rice
1 Tbsp. oil
1 lb Chicken Breast, cut into chunks
2 carrots, chopped
1 onion, chopped
2 cups instant white rice, uncooked
1 can (14 oz.) pineapple chunks in juice, undrained
1-1/2 cups water
1 green pepper, chopped
1/4 cup Barbecue Sauce
1 tsp. ground ginger
HEAT oil in large skillet on medium-high heat. Add meat; cook and stir 2 min. Add carrots and onions; cook 5 min. or until meat is cooked through, stirring occasionally.
STIR in remaining ingredients. Bring to boil; cover. Remove from heat.
LET stand 5 min. Fluff with fork before serving.
Wednesday
Italian Wedding Soup
Meatballs:
1 lb of ground meat (or turkey)
1 cup of italian bread crumbs
1/2 cup of shredded parmesan cheese
1 egg
1 garlic clove minced
mix all the ingredients together and make into small bite size meat balls and set aside
Soup:
2 cloves of garlice minced
1 TB olive oil
2 large cans of chicken broth (if you make your own more power to you)
1 can of spinach (drain really well) (you can use fresh or frozen but something about the canned adds a flavor you can't get otherwise)
Saute the garlic in the olive oil and then add in the broth and spinach bring to a boil
When the soup reaches a boil add in the meatball and cook for 10 minutes with the broth continuing to boil.
Add in 1 1/2 cup of dry orzo pasta and cook an additional 10 minutes then bring to simmer. (add in 1 handful of parmesan cheese I usually let it simmer for about a 1/2 hour to let all the flavors meld together.
Serve with some crust bread and garnish with shredded parmesan cheese.
Thursday
Eat out or left overs
Friday
Home Made Pizza let your kids make it… super easy and they will get some cooking skills
I buy premade dough in the deli section of our store or you can make your own
Mozzarella and Provolone
Your Favorite toppings
Pizza sauce (or white sauce for a twist)
• Put the cereal in a large plastic zip bag and crush it really well, you want it like dust
• Lightly oil the tuna, season it with salt and pepper, then press down into the cereal, making sure it’s covered on all sides.
• Heat a nonstick pan really well first and then add about a tablespoon of oil.
• When it just starts to smoke, add the tuna and sear quickly on all sides until lightly browned — if it’s hot enough, probably no more than about 15 seconds a side.
• Remove and slice into 1/2-inch pieces.
• I serve it by spreading the mayo mix on a plate, topping that with the sliced tuna and drizzling a bit of the chili paste around it.
• Top with green onions and make sure you get some of everything in each bite.
Tuesday
This is from my friend Theresa
Pantry Raider Casserole (ok I named it but she came up with it)
4 boneless, skinless chicken breasts, cooked and cubed
2 cups frozen mixed vegetables
1 can condensed Cream of Mushroom and Garlic Soup
1 can condensed Cheddar Cheese Soup
1/2 cup milk
4 cups (dry) egg noodles, cooked al dente
2 cups shredded cheddar cheese
Crushed Potato Chips (enough to cover the casserole)
3 Tbsp Butter
Salt, Pepper, and Onion Powder to taste
In a large saucepan, combine both cans of soup, milk, and vegetables and cook until vegetables are barely tender. Season with salt, pepper and onion powder to taste. Spray a 13X9 baking pan with cooking spray. Combine all ingredients and pour into the pan. Top with cheddar cheese and crushed chips. Dot butter on top of the chips to help with browning. Bake at 350 degrees for 20 minutes or until chips are brown and casserole is bubbly.
Wednesday
Chicken Alfredo Pasta with Red Peppers
8 oz. (1/2 of 16-oz. pkg.) angel hair pasta, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups milk
1/2 cup Cream Cheese
1 large red pepper, cut into strips
1/4 cup Grated Parmesan Cheese
2 Tbsp. pesto ( I just buy the dry packet and make it at home)
COOK pasta as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or until cooked through.
STIR in milk and cream cheese spread; cook 3 min. or until cream cheese spread is completely melted and mixture is well blended. Add peppers, Parmesan cheese and pesto; stir. Cook 3 min. or until heated through, stirring occasionally.
DRAIN pasta. Add to cream cheese mixture; toss to coat.
Thursday
Poly Meatballs with Rice
1 tsp. oil
1 large red pepper, chopped
1 onion, chopped
1/4 cup Barbecue Sauce
1 tsp. ground ginger
1 tsp. garlic powder
2 cans (8 oz. each) pineapple chunks, drained, liquid reserved
12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs
2 cups instant white rice, uncooked
HEAT oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring frequently.
STIR in barbecue sauce, ginger, garlic powder and reserved pineapple liquid. Add meatballs; mix lightly until evenly coated. Cook 10 min. or until meatballs are heated through, stirring occasionally. Meanwhile, cook rice as directed on package.
STIR pineapple into meatball mixture. Serve over the rice.
Friday
Tilapia fish sticks
Fresh or frozen tilapia (I get the frozen kind in a bag and that serves our family perfectly)
1 ½ cup Panko bread crumbs add 2 TBSP of oil to the crumb and toss until mixed
1 egg (beaten
1 cup flour
Tartar Sauce
Ceasar Salad Kit
Heat oven to 400 degrees…. Cut tilapia in half and coat in flour and then in an egg beaten and then in Panko, place on baking sheet (I always cover the baking sheet with parchment to avoid sticking and for an easy clean up.
Saturday
Chili Dogs
Chili
Jalepenos
Hot Dogs
Hot Dog buns
Favorite chip
You can figure out how to make this one lol!
Sunday
Pot Roast with Cream of Mushroom Soup
Mashed Potatoes
Salad
4 boneless, skinless chicken breasts, cooked and cubed
2 cups frozen mixed vegetables
1 can condensed Cream of Mushroom and Garlic Soup
1 can condensed Cheddar Cheese Soup
1/2 cup milk
4 cups (dry) egg noodles, cooked al dente
2 cups shredded cheddar cheese
Crushed Potato Chips (enough to cover the casserole)
3 Tbsp Butter
Salt, Pepper, and Onion Powder to taste
In a large saucepan, combine both cans of soup, milk, and vegetables and cook until vegetables are barely tender. Season with salt, pepper and onion powder to taste. Spray a 13X9 baking pan with cooking spray. Combine all ingredients and pour into the pan. Top with cheddar cheese and crushed chips. Dot butter on top of the chips to help with browning. Bake at 350 degrees for 20 minutes or until chips are brown and casserole is bubbly.
Wednesday
Chicken Alfredo Pasta with Red Peppers
8 oz. (1/2 of 16-oz. pkg.) angel hair pasta, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups milk
1/2 cup Cream Cheese
1 large red pepper, cut into strips
1/4 cup Grated Parmesan Cheese
2 Tbsp. pesto ( I just buy the dry packet and make it at home)
COOK pasta as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or until cooked through.
STIR in milk and cream cheese spread; cook 3 min. or until cream cheese spread is completely melted and mixture is well blended. Add peppers, Parmesan cheese and pesto; stir. Cook 3 min. or until heated through, stirring occasionally.
DRAIN pasta. Add to cream cheese mixture; toss to coat.
Thursday
Poly Meatballs with Rice
1 tsp. oil
1 large red pepper, chopped
1 onion, chopped
1/4 cup Barbecue Sauce
1 tsp. ground ginger
1 tsp. garlic powder
2 cans (8 oz. each) pineapple chunks, drained, liquid reserved
12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs
2 cups instant white rice, uncooked
HEAT oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring frequently.
STIR in barbecue sauce, ginger, garlic powder and reserved pineapple liquid. Add meatballs; mix lightly until evenly coated. Cook 10 min. or until meatballs are heated through, stirring occasionally. Meanwhile, cook rice as directed on package.
STIR pineapple into meatball mixture. Serve over the rice.
Friday
Tilapia fish sticks
Fresh or frozen tilapia (I get the frozen kind in a bag and that serves our family perfectly)
1 ½ cup Panko bread crumbs add 2 TBSP of oil to the crumb and toss until mixed
1 egg (beaten
1 cup flour
Tartar Sauce
Ceasar Salad Kit
Heat oven to 400 degrees…. Cut tilapia in half and coat in flour and then in an egg beaten and then in Panko, place on baking sheet (I always cover the baking sheet with parchment to avoid sticking and for an easy clean up.
Saturday
Chili Dogs
Chili
Jalepenos
Hot Dogs
Hot Dog buns
Favorite chip
You can figure out how to make this one lol!
Sunday
Pot Roast with Cream of Mushroom Soup
Mashed Potatoes
Salad
Take Roast out and let it sit for 15 min to get more to room temp. Coat with Salt and Pepper and sear each side in a hot pan for about 2 min each side. This will put a nice crust on it. Place the Roast in your slow cooker with a family size can of Cream of Mushroom soup and 1/2 a can of milk. Cook on high for about 6 hours or until it easily comes apart with a fork. the sauce is the gravy for the Mashed potatoes and the Roast. This is a great Sunday meal and your house will smell great after church.
Monday
Home Made Lasagna
Lasagna noodles ( 1 package)
Cottage Cheese (1 large container)
Mozzarella (3 cups)
Olives (1 can, diced)
Ground Beef (1 lb)
Spaghetti Sauce (1 jar or can)
2 Garlic cloves minced
2 Eggs
Monday
Home Made Lasagna
Lasagna noodles ( 1 package)
Cottage Cheese (1 large container)
Mozzarella (3 cups)
Olives (1 can, diced)
Ground Beef (1 lb)
Spaghetti Sauce (1 jar or can)
2 Garlic cloves minced
2 Eggs
I buy the oven ready noodles, but if you don't cook your noodles in water and a little bit of oil and only for 6 minutes. Mix Cottage Cheese, 2 eggs, and 1 cup of Mozzarella and salt and pepper. (set aside) Brown Ground meat and add garlic and olives, cook for 2 minutes then add sauce and let simmer for 10 min.
Place a ladel full of sauce on the bottom of your baking dish and then add three noodles, the cheese mixture sauce and Mozzarella, continue to layer adding sauce on the top with cheese.
Cook according to directions on oven ready lasagna box or if you already cooked the noodles cook at 350 for 30 minutes until cheese starts to brown and sauce is bubbling.
Tuesday
Caribbean Chicken and Rice
1 Tbsp. oil
1 lb Chicken Breast, cut into chunks
2 carrots, chopped
1 onion, chopped
2 cups instant white rice, uncooked
1 can (14 oz.) pineapple chunks in juice, undrained
1-1/2 cups water
1 green pepper, chopped
1/4 cup Barbecue Sauce
1 tsp. ground ginger
HEAT oil in large skillet on medium-high heat. Add meat; cook and stir 2 min. Add carrots and onions; cook 5 min. or until meat is cooked through, stirring occasionally.
STIR in remaining ingredients. Bring to boil; cover. Remove from heat.
LET stand 5 min. Fluff with fork before serving.
Wednesday
Italian Wedding Soup
Meatballs:
1 lb of ground meat (or turkey)
1 cup of italian bread crumbs
1/2 cup of shredded parmesan cheese
1 egg
1 garlic clove minced
mix all the ingredients together and make into small bite size meat balls and set aside
Soup:
2 cloves of garlice minced
1 TB olive oil
2 large cans of chicken broth (if you make your own more power to you)
1 can of spinach (drain really well) (you can use fresh or frozen but something about the canned adds a flavor you can't get otherwise)
Saute the garlic in the olive oil and then add in the broth and spinach bring to a boil
When the soup reaches a boil add in the meatball and cook for 10 minutes with the broth continuing to boil.
Add in 1 1/2 cup of dry orzo pasta and cook an additional 10 minutes then bring to simmer. (add in 1 handful of parmesan cheese I usually let it simmer for about a 1/2 hour to let all the flavors meld together.
Serve with some crust bread and garnish with shredded parmesan cheese.
Thursday
Eat out or left overs
Friday
Home Made Pizza let your kids make it… super easy and they will get some cooking skills
I buy premade dough in the deli section of our store or you can make your own
Mozzarella and Provolone
Your Favorite toppings
Pizza sauce (or white sauce for a twist)
Monday, March 2, 2009
Thursday, February 26, 2009
In Honor of Pancake week
My friend Kari's blog (it is amazing, just click on Disco Mom) is celebrating Pancake week and when I saw this recipe on the Today show yesterday I couldn't resist. (I use some Martha Stewart recipes but it has to be super easy) I had this in the oven in less than 5 min and was able to walk away for 20!
Dutch baby pancake
Martha Stewart
Serves 4; Prep time: 5 min; Total time: 25 min
INGREDIENTS
• 3 tablespoons unsalted butter, room temperature
• 3 large eggs
• 3/4 cup whole milk
• 1/2 cup all-purpose flour (spooned and leveled)
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1/4 cup plus 1 tablespoon sugar
• 1 tablespoon fresh lemon juice
DIRECTIONS
Preheat oven to 425°. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium; set aside.
In a blender, combine eggs, milk, flour, salt, vanilla and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately.
Dutch baby pancake
Martha Stewart
Serves 4; Prep time: 5 min; Total time: 25 min
INGREDIENTS
• 3 tablespoons unsalted butter, room temperature
• 3 large eggs
• 3/4 cup whole milk
• 1/2 cup all-purpose flour (spooned and leveled)
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1/4 cup plus 1 tablespoon sugar
• 1 tablespoon fresh lemon juice
DIRECTIONS
Preheat oven to 425°. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium; set aside.
In a blender, combine eggs, milk, flour, salt, vanilla and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately.
Wednesday, February 18, 2009
A really good dessert and it will last a few days (if you hide it)
OMG I have to share this... I made it last week for Valentines and it turned out so well. I was a little skeptical but MAN OH MAN!!! Edric went bonkers for this cake... so much that he had me make it again. I personally don't like chocolate cake but this one is to die for.... of course anything that combines cake and pudding can't ever be bad. Christina called it magic cake because you put the pudding on top and when you serve it the pudding is all on the bottom of the cake!!! People will think you are a foodie genius when you make this.
Warm Chocolate Pudding Cake (from Kraft Foods.com)
Warm Chocolate Pudding Cake (from Kraft Foods.com)
1 pkg. (2-layer size) devil's food chocolate cake mix
2 cups cold milk (I use skim)
1-1/4 cups water
2 pkg. (3.9 oz. each)Chocolate Instant Pudding (you can use sugar free too in the recipe and omit the sugar)
1/3 cup sugar
HEAT oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.
POUR milk and water into large bowl. Add pudding mixes and sugar. Beat with whisk 2 min. or until blended. Pour over batter.
PLACE baking dish on baking sheet to catch any sauce that bubbles over sides of dish as dessert bakes. Bake 55 min. to 1 hour or until toothpick inserted in center of cake layer comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools). Spoon into serving dishes; top with whipped cream or ice cream
Dinner for 2/15 - 2/27
I will put the recipes after all the meals
Sunday: Chicken Tacos with Refried Beans
Monday: Roasted Chicken, Mashed Potatoes, and Salad
Tuesday: Chicken Enchiladas, and Refried Beans
Wednesday: Beef and Broccoli
Thursday : Bistek (filipino dish that is super simple)
Friday: Meatball Subs
Saturday: Grilled Cheese Sandwiches and Tomato Soup
Sunday: Grilled Pork chops with Cornbread Stuffing and Salad
Monday: Cream of Chicken Soup and Rice
Tuesday: Baked Beans with Corn Bread
Wednesday: Pasta with a Kick served with Salad
Thursday: Fend for yourself
Friday: Left overs
Saturday: Time to shop again!
I always leave two or three days for left overs and fend for yourself, lets just have cereal for dinner, moments.
Chicken Tacos
My neighbor, from when I lived in Utah, Carolyn used to make these all the time and they are amazing!!
3 chicken breasts (boneless skinless, or you can use thighs to save some money) Diced into chunks
1 gallon size Ziploc bag
1 1/2 cups of flour
2 packets of Taco Seasoning
oil for frying
Diced tomatoes
Jalapeno Ranch Dressing (in the cold area of your produce section)
Flour Tortillas
Shredded Iceberg Lettuce
Tomatoes (diced)
Shredded Cheddar
SIDE: REFRIED BEANS
Toss Chicken, Flour, and Taco Seasoning into the Ziploc bag and seal..... shake until all the chicken is coated (great job for 4 yr olds who want to help)
I grab 1 handful of chicken and shake it in my hand to get rid of excess flour and place it in the oil and fry for about 4-5 min (until golden and cooked through) Do this will all the chicken and then toss the ziploc (EASY CLEAN UP)
Serve with Jalapeno Ranch, Tortillas, tomatoes, lettuce and cheddar. (Easy and super yummy)
THIS SERVED MY FAMILY OF 5 (1 IS A TEENAGE BOY), AND MY HUSBAND EVEN HAD SOME TO TAKE TO LUNCH THE NEXT DAY
Roasted Chicken, Mashed Potatoes, and Salad
1 whole chicken rinsed and patted dry
Salt and Pepper and 1 TBS of Paprika
2 TBSP Butter
Mashed Potatoes
5 Large Russet Potatoes Diced into large chunks
1/2 stick butter or Sour Cream
Milk (depending on how thick or think you like your potatoes
Salt and Pepper
For the Chicken I cut out the back Spine and remove the breast bone so the chicken lies flat in the baking dish. Season with Salt and Pepper and Roast for 55 Min at 375 (I cover with foil about 20 min in to prevent the skin from browning too much. Make sure the chicken breast reaches 160 degrees and the juices run clear.
For the Potatoes boil the potatoes and mash them with a Potato masher add butter, milk, salt and pepper to taste.
Chicken Enchiladas
Shred the left over chicken from the Roasted chicken
Corn tortillas
Enchilada sauce
Cheddar and Monterey Jack Cheese
Refried Beans
13x9x2 dish
In each corn Tortilla add Chicken and Cheese when the dish is all full pour the enchilada sauce over the tortillas and top with Cheese. Bake at 350 degrees until the cheese is melted and the sauce is bubbling.
Serve with Refried beans (we also serve this with Shredded lettuce, Tomatoes and Olives)
Beef and Broccoli
Beef sliced into thin strips (my grocery store sells beef that is slice into strips that are about 3 inches wide and 6 inches long and I cut from there... I use half for Beef and Broccoli and the other half I don't cut for Bistek the next night)
White Rice
Soy Sauce
Broccoli (Fresh or frozen - I am using frozen)
1 packet of Beef and Broccoli Seasoning
I follow the directions on the back of the packet and serve with Rice (I also add a few thinly sliced carrots for a boost of color and flavor.
Bistek (sounds like Beef Steak with out the f)
8 (I use 16) slices of beef sirloin 1/4 inch think and 3 inch wide
Salt to taste
Vegetable oil for Frying
1 med onion sliced into rings and separated
2 TBSP lemon juice
3 TBSP Soy Sauce
Season Beef with salt and in a non-stick skillet over medium heat pan fry beef slices in a little oil browning both sides until medium well done (2-3 minutes on each side) remove from skillet place on dish and cover with foil.
In the same skillet add 1 TBSP oil. Saute onion slices over medium heat for 1-2 minutes. Add lemon juice and Soy Sauce... cook for 1 more minute Pour sauce and onion over beef and serve with Steamed Rice.
Meat Ball Subs with Chips
I like to do meals like this on Friday nights because it feels like we are going out without having to leave the house. Edric and I usually eat our meal on Fridays after the kids go to bed while we watch a movie.
1 lb ground meat
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
1 egg
Hoagie Rolls
Mozzarella Cheese
Your Favorite Spaghetti Sauce/Marinara Sauce
Mix the meat, bread crumbs, cheese and egg together and make meatballs about 1 1/2 inches big. You can bake them or fry them up I do both. I put a little oil in a pan and fry up the meatballs to put a little crust on them and then bake them the rest of the way at 350 degrees.
Put the finished meatballs in the rolls top with marinara sauce and cheese.
Grilled Cheese Sandwiches with Tomato Soup
(The title pretty much explains the what you need to do here)
Sunday Dinner: Grilled Pork Chops with Cornbread Stuffing and Salad
5 of your Favorite cut of Pork... Some like loin, bone in, or Bone out
Salt and Pepper to Taste
2 TBSP oil
Fry up Pork Chops about 2-3 minutes on each side for a good crust and finish out in a 350 degree oven until done.
For Cornbread stuffing:
1 apple pealed and diced
1/2 cup of walnut pieces
3/4 cups of thinly sliced celery
1/2 cup of diced onions
3/4 cup broth
1 stick butter or margarine
In a large pot melt butter and add Celery and onion... saute until onions are translucent. Add in apples and walnuts and saute for 4 minutes. Add in stuffing and slowly add in broth. If stuffing is too dry add a little more at a time. Place in a baking dish and bake covered for 15 - 20 minutes at 350 degrees (for a crisper top take uncover for last 5 minutes of cooking)
Cream of Chicken Soup and Rice
2 chicken Breasts dices into medium size chunks
Fry them up in a pan until cooked and golden brown
Add in 1 large can (we get the family size) of cream of Chicken soup
Add in 3/4 can of milk
Cook until all the milk and soup are combined and bubbling.
Serve over Rice.
Baked Beans with Corn Bread (I just buy the Jiffy packets but you can make it from scratch if you want.)
I got this recipe from my friend Kathy in Durham NC, She is an amazing cook, heck she is amazing at anything she does. This is what she sent to me:
Here's the recipe for baked beans -- it is imprecise because Nana, her sister, and her sister-in-law couldn't really agree on the ingredients! LOL:
about 2 c. dried beans, rinsed and then soaked overnight in cool water (I use Yellow Eye, but any kind of dried bean should work)
Place in a slow cooker with:
1 hamhock or some cut up country ham (you could also use salt pork or bacon, I suppose, but I always us a ham hock or a couple of thick slices of ham cut up)
1 onion, peeled but not cut up
1-3 tsp dry mustard powder
3 - 4 TBSP molasses
a TBSP or two of brown sugar (depending on how sweet you like)
a "shake" of catsup -- less than 1/4 c. -- maybe 2 TBSP?
several grinds of fresh black pepper
Cover with water (go maybe 1/4" over the top of the beans, etc. with water) and cook, covered, in the slow cooker until tender. You can also cook them in a 325 degree oven all day, but the slow cooker is easier. Add water as needed if the water level drops below the level of the beans. When the beans are cooked, you can add a little flour and let them bubble until the floury taste cooks out to thicken the sauce. That's what Nana did. Season to taste with salt and pepper at the end, too -- depending on how salty your ham was, you may need a little salt.
Pasta with a Kick served with Salad
Spaghetti or any kind of pasta noodles you want cooked and drained.
The sauce below is something that I have adapted a little, it almost tastes like the sauce you would find in Chicken Cacciatore, I mix it right in with the noodled and it sticks to them really well (btw this sauce is even better the next day!) I got this from the Kraft Foods Website and have adapted it into something that my family loves
2 TBSP Italian Salad Dressing
Sunday: Chicken Tacos with Refried Beans
Monday: Roasted Chicken, Mashed Potatoes, and Salad
Tuesday: Chicken Enchiladas, and Refried Beans
Wednesday: Beef and Broccoli
Thursday : Bistek (filipino dish that is super simple)
Friday: Meatball Subs
Saturday: Grilled Cheese Sandwiches and Tomato Soup
Sunday: Grilled Pork chops with Cornbread Stuffing and Salad
Monday: Cream of Chicken Soup and Rice
Tuesday: Baked Beans with Corn Bread
Wednesday: Pasta with a Kick served with Salad
Thursday: Fend for yourself
Friday: Left overs
Saturday: Time to shop again!
I always leave two or three days for left overs and fend for yourself, lets just have cereal for dinner, moments.
Chicken Tacos
My neighbor, from when I lived in Utah, Carolyn used to make these all the time and they are amazing!!
3 chicken breasts (boneless skinless, or you can use thighs to save some money) Diced into chunks
1 gallon size Ziploc bag
1 1/2 cups of flour
2 packets of Taco Seasoning
oil for frying
Diced tomatoes
Jalapeno Ranch Dressing (in the cold area of your produce section)
Flour Tortillas
Shredded Iceberg Lettuce
Tomatoes (diced)
Shredded Cheddar
SIDE: REFRIED BEANS
Toss Chicken, Flour, and Taco Seasoning into the Ziploc bag and seal..... shake until all the chicken is coated (great job for 4 yr olds who want to help)
I grab 1 handful of chicken and shake it in my hand to get rid of excess flour and place it in the oil and fry for about 4-5 min (until golden and cooked through) Do this will all the chicken and then toss the ziploc (EASY CLEAN UP)
Serve with Jalapeno Ranch, Tortillas, tomatoes, lettuce and cheddar. (Easy and super yummy)
THIS SERVED MY FAMILY OF 5 (1 IS A TEENAGE BOY), AND MY HUSBAND EVEN HAD SOME TO TAKE TO LUNCH THE NEXT DAY
Roasted Chicken, Mashed Potatoes, and Salad
1 whole chicken rinsed and patted dry
Salt and Pepper and 1 TBS of Paprika
2 TBSP Butter
Mashed Potatoes
5 Large Russet Potatoes Diced into large chunks
1/2 stick butter or Sour Cream
Milk (depending on how thick or think you like your potatoes
Salt and Pepper
For the Chicken I cut out the back Spine and remove the breast bone so the chicken lies flat in the baking dish. Season with Salt and Pepper and Roast for 55 Min at 375 (I cover with foil about 20 min in to prevent the skin from browning too much. Make sure the chicken breast reaches 160 degrees and the juices run clear.
For the Potatoes boil the potatoes and mash them with a Potato masher add butter, milk, salt and pepper to taste.
Chicken Enchiladas
Shred the left over chicken from the Roasted chicken
Corn tortillas
Enchilada sauce
Cheddar and Monterey Jack Cheese
Refried Beans
13x9x2 dish
In each corn Tortilla add Chicken and Cheese when the dish is all full pour the enchilada sauce over the tortillas and top with Cheese. Bake at 350 degrees until the cheese is melted and the sauce is bubbling.
Serve with Refried beans (we also serve this with Shredded lettuce, Tomatoes and Olives)
Beef and Broccoli
Beef sliced into thin strips (my grocery store sells beef that is slice into strips that are about 3 inches wide and 6 inches long and I cut from there... I use half for Beef and Broccoli and the other half I don't cut for Bistek the next night)
White Rice
Soy Sauce
Broccoli (Fresh or frozen - I am using frozen)
1 packet of Beef and Broccoli Seasoning
I follow the directions on the back of the packet and serve with Rice (I also add a few thinly sliced carrots for a boost of color and flavor.
Bistek (sounds like Beef Steak with out the f)
8 (I use 16) slices of beef sirloin 1/4 inch think and 3 inch wide
Salt to taste
Vegetable oil for Frying
1 med onion sliced into rings and separated
2 TBSP lemon juice
3 TBSP Soy Sauce
Season Beef with salt and in a non-stick skillet over medium heat pan fry beef slices in a little oil browning both sides until medium well done (2-3 minutes on each side) remove from skillet place on dish and cover with foil.
In the same skillet add 1 TBSP oil. Saute onion slices over medium heat for 1-2 minutes. Add lemon juice and Soy Sauce... cook for 1 more minute Pour sauce and onion over beef and serve with Steamed Rice.
Meat Ball Subs with Chips
I like to do meals like this on Friday nights because it feels like we are going out without having to leave the house. Edric and I usually eat our meal on Fridays after the kids go to bed while we watch a movie.
1 lb ground meat
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
1 egg
Hoagie Rolls
Mozzarella Cheese
Your Favorite Spaghetti Sauce/Marinara Sauce
Mix the meat, bread crumbs, cheese and egg together and make meatballs about 1 1/2 inches big. You can bake them or fry them up I do both. I put a little oil in a pan and fry up the meatballs to put a little crust on them and then bake them the rest of the way at 350 degrees.
Put the finished meatballs in the rolls top with marinara sauce and cheese.
Grilled Cheese Sandwiches with Tomato Soup
(The title pretty much explains the what you need to do here)
Sunday Dinner: Grilled Pork Chops with Cornbread Stuffing and Salad
5 of your Favorite cut of Pork... Some like loin, bone in, or Bone out
Salt and Pepper to Taste
2 TBSP oil
Fry up Pork Chops about 2-3 minutes on each side for a good crust and finish out in a 350 degree oven until done.
For Cornbread stuffing:
1 apple pealed and diced
1/2 cup of walnut pieces
3/4 cups of thinly sliced celery
1/2 cup of diced onions
3/4 cup broth
1 stick butter or margarine
In a large pot melt butter and add Celery and onion... saute until onions are translucent. Add in apples and walnuts and saute for 4 minutes. Add in stuffing and slowly add in broth. If stuffing is too dry add a little more at a time. Place in a baking dish and bake covered for 15 - 20 minutes at 350 degrees (for a crisper top take uncover for last 5 minutes of cooking)
Cream of Chicken Soup and Rice
2 chicken Breasts dices into medium size chunks
Fry them up in a pan until cooked and golden brown
Add in 1 large can (we get the family size) of cream of Chicken soup
Add in 3/4 can of milk
Cook until all the milk and soup are combined and bubbling.
Serve over Rice.
Baked Beans with Corn Bread (I just buy the Jiffy packets but you can make it from scratch if you want.)
I got this recipe from my friend Kathy in Durham NC, She is an amazing cook, heck she is amazing at anything she does. This is what she sent to me:
Here's the recipe for baked beans -- it is imprecise because Nana, her sister, and her sister-in-law couldn't really agree on the ingredients! LOL:
about 2 c. dried beans, rinsed and then soaked overnight in cool water (I use Yellow Eye, but any kind of dried bean should work)
Place in a slow cooker with:
1 hamhock or some cut up country ham (you could also use salt pork or bacon, I suppose, but I always us a ham hock or a couple of thick slices of ham cut up)
1 onion, peeled but not cut up
1-3 tsp dry mustard powder
3 - 4 TBSP molasses
a TBSP or two of brown sugar (depending on how sweet you like)
a "shake" of catsup -- less than 1/4 c. -- maybe 2 TBSP?
several grinds of fresh black pepper
Cover with water (go maybe 1/4" over the top of the beans, etc. with water) and cook, covered, in the slow cooker until tender. You can also cook them in a 325 degree oven all day, but the slow cooker is easier. Add water as needed if the water level drops below the level of the beans. When the beans are cooked, you can add a little flour and let them bubble until the floury taste cooks out to thicken the sauce. That's what Nana did. Season to taste with salt and pepper at the end, too -- depending on how salty your ham was, you may need a little salt.
Pasta with a Kick served with Salad
Spaghetti or any kind of pasta noodles you want cooked and drained.
The sauce below is something that I have adapted a little, it almost tastes like the sauce you would find in Chicken Cacciatore, I mix it right in with the noodled and it sticks to them really well (btw this sauce is even better the next day!) I got this from the Kraft Foods Website and have adapted it into something that my family loves
2 TBSP Italian Salad Dressing
3 cloves garlic, minced
2 cans (14-1/2 oz.) Italian-style diced tomatoes, undrained
2/3 cup tomato paste
1 small red peppers, chopped
3 Fresh Basil leaves chopped
In a 2 inch deep pan add Salad dressing and heat, add garlic and saute. Add in Tomatoes, tomato paste, red pepper. Simmer on Medium heat for 20 minutes then pour over pasta. Add basil and top with some Parmesan cheese.
QUICK NOTE: For the salad I usually buy a big tub of washed mixed spring greens from Costco and it lasts me the 2 weeks. I take out what I need for the night and add all my salad favorites, cucumbers, tomatoes and what ever else you like in your salads. Top with your favorite dressing and there you go.
3 Fresh Basil leaves chopped
In a 2 inch deep pan add Salad dressing and heat, add garlic and saute. Add in Tomatoes, tomato paste, red pepper. Simmer on Medium heat for 20 minutes then pour over pasta. Add basil and top with some Parmesan cheese.
QUICK NOTE: For the salad I usually buy a big tub of washed mixed spring greens from Costco and it lasts me the 2 weeks. I take out what I need for the night and add all my salad favorites, cucumbers, tomatoes and what ever else you like in your salads. Top with your favorite dressing and there you go.
Two week Menus
When I grocery shop I shop for two weeks of meals. I do this because my husband gets paid every two weeks. This way I don't have to run to the grocery store a zillion times and it makes everything a lot easier to budget. I try to keep my monthly food budget between $400 a month and $500 a month. I know it sounds impossible but like I said before if you plan, plan, plan and stick to your list it can be done. I found a great grocery store where the prices are low and that helps us stay in our budget. I also don't buy brand names except with Mac and Cheese (I firmly believe that it is the only product where there is a difference), other than that I don't really see the difference in the majority except in the price. I always add my own little kick to most things anyways so I just don't see the need to buy the expensive brands.
That being said there are a few things where you can't help but by the brand name. Such as Jalapeno Dressing... I have only seen one brand so that is the brand I buy. If you have a must have favorite like I do with Mac and Cheese then by all means buy it. You know your budget and what your family will eat. With that being said... get ready the first two weeks of meals is coming up!
That being said there are a few things where you can't help but by the brand name. Such as Jalapeno Dressing... I have only seen one brand so that is the brand I buy. If you have a must have favorite like I do with Mac and Cheese then by all means buy it. You know your budget and what your family will eat. With that being said... get ready the first two weeks of meals is coming up!
Tuesday, February 17, 2009
Plan, Plan, Plan
So in these hard economic times eating in is the "IN" thing to do. Planning a different meal for almost every night of the week that will keep the interest of your family and keep you interested in cooking can be difficult to say the least. After talking to a few friends I decided to start up this blog and offer up a few of my ideas.
I have three kids who are always hungry and a husband that gets bored very quickly when it comes to food so I am always on the lookout for new, easy, healthy, and economical recipes. I am on a tight budget like most everyone I know so I make sure before I go to the grocery store I plan, plan, plan. I plan out what we will have for every meal and snack in two week increments. I double check my pantry and head out with my list. I shop at a place called WIN-CO.. it is a bag your own groceries place and I have to drive about 10 minutes out of my way to get there but it is always worth it when I see the receipt. I also shop at Costco for my staples such as Milk, Eggs, and Bread. I need to get more into the Grocery Coupon game but I do what I can for now and with three kids I don't have the time to drive to a zillion stores.
Hopefully I can help make your dinners Delovely and help your budget also.
I have three kids who are always hungry and a husband that gets bored very quickly when it comes to food so I am always on the lookout for new, easy, healthy, and economical recipes. I am on a tight budget like most everyone I know so I make sure before I go to the grocery store I plan, plan, plan. I plan out what we will have for every meal and snack in two week increments. I double check my pantry and head out with my list. I shop at a place called WIN-CO.. it is a bag your own groceries place and I have to drive about 10 minutes out of my way to get there but it is always worth it when I see the receipt. I also shop at Costco for my staples such as Milk, Eggs, and Bread. I need to get more into the Grocery Coupon game but I do what I can for now and with three kids I don't have the time to drive to a zillion stores.
Hopefully I can help make your dinners Delovely and help your budget also.
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