Tuesday, December 30, 2008
I just got my copy of How to Cook Like Your Grandmother by Drew Kime. I'm a big fan of Drew's blog because it has clear, no-nonsense instructions, a little humor, a little nostalgia, and great step-by-step photos for each recipe! And the book is just the same, minus the photos. If you're looking for a good cookbook for yourself or to give as a gift, and you don't want the celebrity glitz but instead good home cooking made with real ingredients, this book is an excellent choice. It's even got space for notes after each recipe, so you can jot down your review or any modifications you make. Highly recommended!
Monday, December 29, 2008
Mon 15: Balsamic Chicken with Onions
Tues 16: Cheese ravioli with sauce and meatballs
Wed 17: Pot roast, oven-roasted potatoes, vegetables and Amanda's pull-apart rolls
Thurs 18: Hawaiian chicken, rice, green beans
Fri 19: Homemade pizza
Sat 20: Ranch chicken tenders, corn, chicken-flavored noodles
Sun 21: dinner with friends
Mon 22: Spaghetti
Tues 23: Turkey Chili Blanco
Wed 24: Christmas Eve Pierogi Dinner
Thurs 25: Roast filet mignon, baked potatoes/yams, roasted carrots
Fri 26: Dinner with family
Sat 27: Olive Garden
Sun 28: Pork Chops German Style, Mixed vegetables, mac & cheese
Sunday, December 28, 2008
Amanda's Homemade Pull-apart dinner rolls. EASY--there is no "rise after shaping" and the salt on top is yummy. Great with soup.
Barbara's Sweet Tea: yummy!
Barbara's Melt-in-Your-Mouth Braised and Barbecued Chicken. Long title. Great chicken.
Sunday, December 14, 2008
MONDAY: Chicken Piccata, Alfredo noodles, green beans
TUESDAY: Pork and Hominy Stew from the December 2008 issue of All You. NOT recommended.
WEDNESDAY: Tandoori Chicken
THURSDAY: Homemade chicken noodle soup from my friend
FRIDAY: Linguine with shrimp and scallop marinara
SATURDAY: Turkey Crescent Casserole
SUNDAY: Mexican Shepherd's Pie
Monday, December 01, 2008
SUNDAY...meatball sandwiches and sausage & pepper sandwiches
MENU PLAN FOR THE WEEK:
MONDAY: Turkey Encore Paprikas with noodles
TUESDAY: Sweet & Sour Pork with rice
WEDNESDAY: Chicken Fajita Soup
THURSDAY: Spaghetti and meatballs
FRIDAY: Baked whiting.
SATURDAY: Pepperoni Bread
SUNDAY: Dinner at a friend's house!
Here are some recipes I use with leftover turkey. Any recipe calling for cubed cooked chicken works equally well with cubed cooked turkey.
Turkey Encore Paprikas
Cousin Sharon's Chicken & Biscuit Stew
Chicken & Dumplings
Chicken Fajita Soup
Grandpa's Dark Meat Chicken
Chicken Chili Blanco
Chicken & Noodle Casserole
Scarborough Fair Chicken Soup (I made stock with the turkey carcass, so this would be a great way to use it!)
I also make Chicken Enchiladas using canned enchilada sauce (the red kind), onions, cheese and flour tortillas.
And finally, you can't go wrong (any time of year) with
Warm up all your leftovers of the following items, layer in an oven-safe or microwave-safe bowl, and heat it up until the cheese melts.
Turkey (bite size pieces)
Cheddar cheese for topping
The KFC near my house closed, so this is how I satisfy my craving for their famous mashed potato bowl.
2 cups cubed cooked turkey (or chicken)
1 can (14 oz) diced tomatoes with juice
1 1/2 cups chicken broth
1 tbl minced garlic
1 onion, chopped
1/2 of a 12-oz jar of roasted red peppers, chopped
1 1/2 cups whole baby bella mushrooms (white mushrooms work too but these have great flavor!)
1 tsp salt
1/2 tsp pepper
1 1/2 tsp paprika
I mix all this up in my 6-qt Nesco roaster, turn it on to 250 and let it go for an hour.
If you don't have a roaster, use a nice big skillet with a lid, and simmer it for an hour.
Serve over your favorite pasta (we like bow ties with this dish!)
Friday, November 28, 2008
Ours was pretty quiet, with just my in-laws at their house, but it was a nice day. I cooked the turkey, stuffing, bread, apple pie and turnips here. Everything was packed in coolers to take to my in-laws' house. I had the potatoes all peeled and in a tupperware full of ice water. Then there were cans of gravy, cranberry sauce and corn, and a bag of frozen green beans. A pretty basic meal. When we got there I put the foil pans of cooked food in the oven on warm (with some chicken broth added to the turkey and stuffing to keep them moist.) I cooked all the other food as usual. The only thing that didn't work well was the turnips. I don't know if it was the foil pan or the extra steaming/baking time, but they didn't come out well. However, I'm the only one who really eats them so no one else missed it.
All in all it was not too terrible to bring the dinner with us.
Tuesday, November 25, 2008
MONDAY: Tacos, homemade mac & cheese
TUESDAY: Chicken & dumplings with peas and carrots
WEDNESDAY: meatball sandwiches on homemade Italian rolls
THURSDAY: Thanksgiving dinner! I'm bringing bread, as requested by the hostess
FRIDAY: Salmon burgers, Lidia's Italian Potatoes
SATURDAY: Chicken Fajita Soup, tortilla chips
Sunday, November 23, 2008
1 can (15 oz) red or pink water-packed salmon, rinsed & drained (about 2 cups flaked salmon)
8 saltines, crushed
1/4 cup seeded, diced red bell pepper
3 TBL miracle whip*
1 tsp lemon juice
4 drops tabasco
Remove skin from salmon and flake with a fork. Mash or remove bones. Add remaining ingredients and mix well. Shape into 4 patties.
Cover a cookie sheet with aluminum foil and brush with olive oil. Place patties on oiled pan.
Bake 25 to 30 minutes at 350 until golden brown.
*To sub for miracle whip, add the same amount of mayo and 1/8 tsp EACH garlic powder, mustard powder, & paprika.
This is based on a recipe in Lickety-Split Meals by Zonya Foco. However, I sub for the miracle whip and bake these rather than frying.
Wednesday, November 19, 2008
An hour ago, I finished up my grocery shopping at my favorite local supermarket. I had a pretty full cart, and wound up with 10 canvas grocery bags full of food. I got 50 cents back for using 10 reusable bags, by the way! Those bags I bought last January have more than paid for themselves.
Anyway, I had a big stack of coupons with my order, plus my "free" turkey (you get a free turkey each November if you spend over $300 during a certain time period. They calculate this BEFORE coupons--works for me!)
The two men behind me in line rolled their eyes when they saw the coupons sitting there waiting to be redeemed. And because I had a new-to-the-job checker, it took a little longer than usual.
But hey, guys behind me in line--I saved $71.98 in coupons and store savings--I only had to pay $131.46 for $202 worth of food. Not bad for a few minutes of coupon clipping and careful list-making.
Sorry if my frugal ways cost you an extra few minutes this morning. Next time, pick another line.
My husband thinks that ShopRite is going to stop letting me in if I continue to shop like this. But we're enjoying it while it lasts.
Monday, November 17, 2008
SUNDAY: We went to Chinese Buffet.
MONDAY: Spicy Orange Chicken, rice, vegetable
TUESDAY: Ham, eggs and home fries
WEDNESDAY: Tacos, corn, homemade mac & cheese
THURSDAY: Ravioli with meatballs
FRIDAY: Salmon burgers (sides to be determined)
SATURDAY: Beef paysanne, noodles, vegetable
Microplane zesters are great for getting super-tiny bits of citrus zest that you can use in cooking or baking. But don't use your microplane zester over a tiny bowl (like the one shown in this picture) unless you WANT a big mess and a pile of wasted citrus zest.
Instead, lay the zester on a dinner plate. All the zest will land in the plate, not on your countertop.
Friday, November 14, 2008
These were definitely a hit. The only problem was that I didn't make enough! I had no idea they'd be this good. Next time, I'll make a bigger batch. They require a little "babysitting" but they're worth it!
2 or 3 small potatoes per person
2 tbl olive oil
1/4 tsp salt
1/4 tsp rosemary
Rinse and dry potatoes. Leave skins on. Cut potatoes in quarters.
Toss potatoes in a bowl with olive oil and salt.
Heat a heavy skillet over medium heat until it is hot. Pour in potatoes and scrape all the extra oil out of the bowl. Don't turn potatoes for the first 5 minutes.
Stir potatoes and cook another 5 minutes.
Add rosemary and turn potatoes.
Cover and cook 7 minutes.
Stir, cover and cook another 7 minutes.
Stir, cover and cook 10 more minutes.
Stir and cook 10 minutes UNCOVERED.
Sunday, November 09, 2008
MONDAY: Pork roast, either with caramelized onions or Hoisin-Molasses sauce; Lidia's Italian Potatoes (from Barbara's recipe, but without the chicken), vegetable
TUESDAY: Pot roast, noodles, gravy, corn
WEDNESDAY: Chicken piccata, rice, vegetable
FRIDAY: Undecided--possibly the baked whiting that we didn't have this past week
SATURDAY: we'll be celebrating my dad's birthday. Mom's planning to serve Ham and Cabbage (boiled smoked ham, butt half)
Monday, November 03, 2008
MONDAY: Roast chicken, baked potatoes, mixed vegetables
TUESDAY: Tacos (choice of hard or soft shell), macaroni and cheese
WEDNESDAY: Swiss Chicken Melt, rice, green beans with almonds
THURSDAY: Spaghetti, of course!
FRIDAY: Baked whiting, sides "to be announced"
SATURDAY: We hope to have friends over for dinner; not sure yet what we will serve.
Wednesday, October 29, 2008
Today I made the Asiago Cheese Bread from Alicia's Recipes. I am addicted to the Asiago Cheese Bagels at Panera, so I was hoping that I could learn to make some Asiago bread at home. Even with the pricey cheese, it's easier on the budget to make my own.
Find my version of the recipe along with photo and nutrition information at Cook and Count.
I got this recipe about 15 years ago from a cyber-buddy named Joy, and these have been a staple in my home ever since. These cookies are super-easy and really delicious!
You'll find this recipe at my new website, Cook and Count!
Monday, October 27, 2008
1 1/2 bags (32 oz each) hash-brown potatoes (the shredded kind)
1 lb Colby cheese, shredded
2 cups milk
1/2 cup dry minced onion
1 cup beef stock or broth (I used reconstituted soup base)
4 TBL butter
1 tsp garlic powder
2 tsp salt
1 tsp ground black pepper
In a heavy pot on top of stove, combine all ingredients EXCEPT POTATOES.
Cook on low heat until cheese is melted and sauce is smooth.
Put frozen potatoes in cookwell.
Pour cheese sauce over potatoes and stir to coat. Line sides of pan with
lasagna noodles so cheese and potatoes won't burn.
(At this point I refrigerated the whole casserole overnight).
To bake from refrigerated: Bake in Nesco at 200 to 250 for 2 hours. Turn
it up to 350 to 375 and turn on the fan. Bake about 11/2 hours. Stir
occasionally. At this point it should be cooked through and you can turn it
back down to the "keep warm for buffet serving" level.
This fed about 15 people as a side dish.
1/2 bag (30 oz) shredded hash-brown potatoes--thawed
2 cups Cheddar or Colby cheese
1 cup milk
1/4 cup dry minced onion
1/2 cup beef stock
2 TBL butter
1/2 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
Mix cheese, milk, onion, beef stock, butter and seasonings over very low heat in a heavy casserole dish until cheese is melted and sauce is smooth. Stir in potatoes. Bake at 375 for 35 to 40 minutes.
MONDAY: ranch-breaded chicken tenders, hash-brown casserole, salad, peas rustica
TUESDAY: Teriyaki pork, brown rice, green beans
WEDNESDAY: roast chicken, stove-top stuffing, vegetables
THURSDAY: spaghetti and meatballs
HALLOWEEN: hot dogs and mac & cheese, Chicken Fajita Soup (We usually have at least one extra child and one extra grownup, so it will be sort of a "buffet" thing here.
SATURDAY: I have an SFO meeting all day. Looks like it might be a pizza day.
Looking ahead to Sunday: a request has been made for a Loaded Baked Potato Bar. Sunday might be a good day for that!
Saturday, October 25, 2008
MARK'S POT ROAST
3 lb. chuck roast
Olive oil as needed
Salt and pepper to taste
1 pint beef stock
1 cup red wine
1 tablespoon tomato paste (optional)
2 bay leaves
Chopped thyme, rosemary and parsley to taste
4-5 red potatoes
4 large carrots
20 pearl onions or 2 medium Spanish onions
4 cloves garlic, chopped
Take the widest covered pot you have and place it on the stove on high heat. Brush the roast with olive oil and sprinkle both sides with salt and pepper. Add oil to the pot, wait till it starts to smoke and sear the roast on each side until browned. Remove the roast, add the wine and deglaze the pot, scraping the browned bits off the bottom, as the wine comes to a boil. Add the stock and tomato paste, return it to a boil, and then reduce it to a simmer. Add salt, pepper, bay leaves, thyme and rosemary. Add the meat back into the pot and cover. Place the pot in a 350 degree oven or maintain it at a very gentle simmer on the stovetop for two hours. Meanwhile, peel and cut the potatoes into quarters and place them in a bowl of water to prevent them from browning. Cut the carrots into large chunks. Peel the pearl onions and leave them whole or peel and quarter the Spanish onions. At the 90 minute point add all of the vegetables and garlic. Cook for another half hour or until the vegetables are tender. If it takes a little longer than two total hours that's fine. A little extra cooking time will not harm the meat. Add the chopped parsley just before service.
Deborah just posted these Cinnamon French Toast Cups over at her Tast.ie food blog! I HAVE to try these. I've been meaning to do the French Toast Cups anyway, and this cinnamon version...how can you miss?
Cinnamon French Toast Cups
- 3 eggs
- 2 fl. oz / 1/4 cup milk
- 1 tbsp vanilla extract
- 3 tbsp sugar
- 3 tbsp melted butter
- 1 tsp cinnamon
- 5 slices bread, cubed
Pre-heat oven to 200C/400F
Whisk the eggs with all the ingredients except bread. Once well combined add the bread and toss to coat. All the liquid should be soaked up.
Spray a muffin tin with cooking spray or butter 8 holes. Spoon the bread mixture into each muffin hole.
Bake for ten minutes until cooked through and slightly crispy on top. Glaze and serve.
For the glaze:
- 1/2 cup powdered/icing sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 tbsp milk
Whisk all ingredients together until smooth. Pour over toast cups.
Wednesday, October 22, 2008
1/2 cup flour
1/2 teaspoon pepper
2 boneless chicken breasts, split
1/2 stick butter
2 carrots, julienned
1/4 cup lemon juice
1/4 cup orange juice
2 teaspoons rosemary
2 tablespoons parsley
Cut boneless, skinless chicken breasts into bite-size pieces.
Combine flour and pepper in a container, then put chicken into container. Cover tightly and shake until chicken pieces are coated in flour.
Melt butter over medium heat in skillet. Add chicken and carrots. Cook on medium-high 3 to 5 minutes, stirring frequently. Add juice and rosemary and cook 2 more minutes or until the liquid thickens into a nice sauce.
Serve over rice. Top with parsley.
Source: HomeMade Memories by Maria Littauer
NOTE: That made about 2 adult and 1 toddler serving. Now I need to double the recipe, except for the butter.
Tuesday, October 21, 2008
I found a recipe for Amish Cornbread at Alicia's Recipes.
1 c. sifted flour
1/4 c sugar
1 tbsp. baking powder
3/4 tsp. salt
1 c. yellow cornmeal
1 egg, well beaten
1 c. milk
5 tbsp. shortening, melted and cooled
Sift first 4 ingredients. Mix in cornmeal. Blend egg, milk, shortening until mixed. Add to dry ingredients and beat until smooth. Use greased (bottom only) 8x8x2 pan. Bake 400 degrees for 20 minutes.
The only change I made to this recipe was to use an 8-inch round pan rather than square, because my square pans have gone, full of treats, to a friend's house.
I had a little technical difficulty when I poured the melted shortening, which was, I guess, not cool enough, into the cold milk and beaten-egg mixture. That was a mess. The shortening immediately solidified in little pieces. So I put the whole bowl into the microwave to warm it up and stirred it until it was smooth(er).
The texture if this cornbread was very cake-like. It was a moist, smooth texture with a fine crumb. But the cornbread itself seemed to be "missing something." I think it might be good with butter instead of shortening--so I'll try this again.
This post is an entry in the Amanda's Cookin' "Cooking with Alicia & Annie" Contest.
Monday, October 20, 2008
MONDAY: Barbara's Crunchy Chicken & Rice Casserole (I have lots of leftover rice and some leftover crunchy noodles from Saturday night's Chinese-food run...this will be a great way to use those up. I'll be using the Cream of Whatever soup mix as the base for this.
TUESDAY: Taco Skillet, corn
WEDNESDAY: Hawaiian Chicken, rice, green beans
FRIDAY: Homemade pizza OR Shrimp & Scallop Creole; if I skip the sausage I can have a meatless Friday dinner....
SATURDAY: Burgers with pepper-jack cheese; tater tots
Friday, October 17, 2008
Spaghetti on Thursday, of course, because it gets UGLY around here if I deviate from that routine!
Hawaiian Chicken & rice
Easy dinner with easy cleanup needed Tuesday since Cub Scouts come here at 7
Do we need a dinner plan Sunday?
We have Tater Tots! They would be a good side for....um....maybe burgers on Saturday.
Wednesday, October 15, 2008
Monday, October 13, 2008
MONDAY: Pork with Onion, Garlic and Fennel; saffron rice; vegetables.
TUESDAY: Chicken piccata; rice; vegetables.
WEDNESDAY: I'm considering the Dinosaur BBQ Mac & Cheese Shepherd's Pie, but that could change....
FRIDAY: Chick-Fil-A for Big Brother's Habitat for Humanity trip to Gulfport, MS
SATURDAY: Something on the grill, maybe burgers with pepper-jack cheese!
Saturday, October 11, 2008
I made this recipe for the Cooking with Alicia & Annie contest. Here's the original recipe:
2 cups grated raw apples
1/2 cup brown sugar
1/2 cup oil
1 tsp vanilla
1 cup wholemeal self-raising flour
1 cup self-raising flour
1/4 tsp baking soda
2 tsp cinnamon
Preheat oven to 400 degrees F, prepare pans. Thoroughly combine the wet mix ingredients. Combine the dry mix ingredients and mix thoroughly into the wet mix. Spoon into pans and bake for 20-25 minutes. Makes 12. Nice sprinkled with equal parts degrees F brown sugar and spice. These are lovely moist muffins and hardly need to be buttered. They will keep will, but are best kept refrigerated and then warmed before eating. Variations: Apple Raisin and Nut: Add 1/2 cup chopped raisins, 1/2 cup chopped walnuts and 1 Tbsp grated lemon or orange rind to the wet mix. Apple and Date: Add 3/4 cup of finely copped dates and 1 Tbsp grated lemon rind to the wet mix. Apple and Bran: Substitute the wholemeal and self-raising flour with 1 cup of flaky bran and 1-1/2 cups degrees F self-raising flour.
Changes I made: I used regular all-purpose flour since I did not have self-rising flour. I added 1 1/4 tsp baking powder and 1/9 tsp salt to make up for that. I also added 1/2 cup chopped walnuts to the wet mix.
My review of the recipe: As I was mixing this up, the batter seemed REALLY thick. Too thick! It was more the consistency of chocolate-chip cookie dough than muffin batter. I had to actually use 2 spoons to get it into the muffin cups. I looked at some other muffin recipes that I have used in the past and noticed that all of them contained between 2/3 and 3/4 cup milk for every 2 cups flour.
The batter TASTED fabulous and I was so optimistic that I had found the recipe for the delicious apple-nut muffins that were sold at the bakery where I worked in high school. But the finished product was too dry. I'm attributing this to the lack of milk in the recipe.
I will definitely make this recipe again, adding the milk that I think is missing.
Meanwhile, I think I'll make a little bread pudding or something with the muffins that didn't quite work. There's no sense letting all those good ingredients go to waste!
Friday, October 10, 2008
I've also recently picked up this book: The Frugal Family's Kitchen Book by Mary Webber. What an excellent book! It's more than a cookbook, which is why it's called a kitchen book. It deals with all kinds of money-saving strategies. If you know a young person or young couple just starting out on their own, this book would be an excellent gift!
2 TBL butter
1/2 cup flour
1/2 cup milk
1 1/4 cup chicken broth
1/4 tsp EACH salt, pepper and thyme
1/3 cup finely chopped onion
1 can Veg-All, drained (about 14 ounces)
1 1/2 cup cubed cooked chicken or turkey
1 can refrigerator biscuits (I used half a can of "Grands")
Preheat oven to 350. Use an ovenproof skillet. On the stove top, melt the butter in the skillet. Add flour and stir until blended. Slowly add in the milk and broth and cook a few minutes until the gravy is creamy. Add the seasonings, onion, vegetables and chicken. Cut up the biscuits into fourths, and scatter on top of the mixture in the skillet. Bake about 20 minutes or until biscuits are golden brown on top.
Sunday, October 05, 2008
MONDAY: Homemade pizza (everything's in the freezer and ready to go!)
WEDNESDAY: Pork ribs with barbecue sauce, roasted potatoes, vegetables
THURSDAY: Chicken Divan with noodles
FRIDAY: Linguine with Shrimp and Scallops
SATURDAY: Mexican steak on the grill, corn on the cob, baked potatoes
Thursday, October 02, 2008
How could I resist? As of this writing, 263 bloggers have contributed links to their posts with favorite kitchen tips.
I've already put one of them to good use and I'm sure to find others. It's worth a little time to check out these tried and true tips.
My name is Barb, and I'm a tip-o-holic. Just try and stop me.
Wednesday, October 01, 2008
MONDAY: Beef Paysanne with noodles
TUESDAY: eat out (Chili's)
WEDNESDAY: Chicken Fajita Soup, Chicken Lo Mein (I had leftover chicken to use up, and I wanted soup. I also had leftover spaghetti to use up, and knew Little Brother would not deal with the spice in the soup!)
THURSDAY: Barbara's Braised & Barbecued Chicken, mac & cheese, green beans
FRIDAY: Baked flounder, rice, mixed vegetables
SATURDAY: Maybe I'll actually get around to making those beef fajitas I keep thinking about!
This recipe is my version of Mexican Chicken Soup.
2 boneless skinless chicken breasts, grilled, cut up (or 1 1/2 cups cubed cooked chicken)
1 cup frozen corn (no need to thaw!)
16-oz jar salsa (medium)
46-oz can V-8 (store brand works)
1 can small red beans, drained (14 oz)
1 can black beans, drained (14 oz)
1 can pinto beans, drained (14 oz)
1 packet fajita seasoning (because I had it in the pantry; I will make my own next time--see below for recipe)
1 tbl chili powder (in addition to what's in the fajita mix)
1/2 small onion, chopped fine
Combine in slow cooker and cook on low 3 to 4 hours.
Serve with tortilla chips and shredded sharp Cheddar cheese.
2 tsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp sugar
1 tsp salt
1/4 tsp EACH: garlic powder, onion powder, cayenne pepper
VARIATION: This is also a great soup to make "meatless." Just omit the chicken; you can add even more beans if desired.
I shared this recipe at Lynn's Cooking Adventures! Check out all the great soup recipes you'll find in her link party.
Tuesday, September 30, 2008
I've got 4 little "baskets" full of jars of spices in my kitchen cabinets right now. The only "blend" I buy is lemon pepper. It's easy enough to blend my own for other seasoning mixes--and I just save my old spice jars to hold them. An old oregano or basil jar is great for Italian seasoning. When a cinnamon jar is almost empty, I fill it halfway with sugar and have one of the kids shake it up. Instant cinnamon-sugar for topping waffles or muffins!
Spices are pricey, so any little way I can save on them sounds good to me (here's one that wasn't mentioned: buy it in bulk and share with a neighbor!)
Saturday, September 27, 2008
Last night Big Brother's cross-country team gathered here for a pre-race pasta dinner. I was making baked ziti and spaghetti and meatballs for 20 runners.
I used my 18-quart Nesco roaster (not as nice as the one pictured above--mine is an older model, in white. But it works great, so I won't complain!)
I was able to get 4 pounds of cooked pasta into the 18-qt with plenty of room to spare. There was lots of baked ziti for all. With this I used about 4 quarts of homemade spaghetti sauce, 2 15-oz tubs of ricotta, and 2 8-oz bags of shredded Italian-blend cheese.
I put the hot pasta right into the cookwell that was heating to 225, with a little sauce on the bottom first. Mixed in the sauce and cheese, lined the sides with lasagna noodles (2 rows) and covered. I only stirred once or twice in about 1 1/2 hour of cooking at around 225. It was nice and hot, not dried out at all.
One of the hungry runners told Big Brother that his mom is an awesome chef. We didn't wind up with 20 kids, but if word gets around that I fed them well, we may have more than 20 next time. I'm glad they enjoyed the dinner.
Monday, September 22, 2008
On tap for this week...TheDad "may or may not" be here on any given evening, depending on how things go with his dad's surgery today. It's hard to know what to plan, so this plan may go completely out the window as the week goes on. But here's where I'm going to start.
MONDAY: Chicken & dumplings
TUESDAY: Chicken piccata
WEDNESDAY: Pot roast
THURSDAY: Hash-brown quiche (on recommendation of Barbara at Bless Us, O Lord)
FRIDAY: Pasta party for Big Brother's cross-country team. Pasta for 20 teenagers!! Baked ziti, spaghetti and meatballs, garlic bread and plain bread, salad and dessert.
SATURDAY: Luau chicken on the grill (never had this last week)
SUNDAY: Fajitas (never had this last week)
Sunday, September 14, 2008
MONDAY: Chicken Chili Blanco with salad and tortilla chips
TUESDAY: Chicken lo mein
WEDNESDAY: Hoisin-molasses roast pork, roasted potatoes, vegetables
THURSDAY: Spaghetti and meatballs
FRIDAY: Homemade pizza
SATURDAY: Beef fajitas (never had these last week)
SUNDAY: Luau Chicken on the grill
Saturday, September 13, 2008
This is an original recipe--my own!
1/2 lb EACH bay scallops and cooked shrimp (tails off)
1 can (14 oz) diced tomatoes
1/4 cup white wine
olive oil for the pan
2 cloves garlic, minced
1/2 tsp basil
1/4 tsp oregano
pinch red pepper flakes
Heat oil in pan and cook garlic for 2 minutes. Add all remaining ingredients EXCEPT scallops and shrimp. When sauce comes to a boil, add seafood and cook just until it is heated through.
Serve over linguine.
Friday, September 12, 2008
I love trying new kitchen gadgets. I love it even more when they work as promised! So I was happy to be asked to review the Absorb-Ease from Intromark.
Basically, this is a way to drain a greasy pan without dripping grease down your sink or aiming for an old can (and winding up dripping most of it down the sink). You just choose the right size Absorb-Ease pad and hold it into the pan, and it sucks up all that cooking grease, leaving you with nothing in the pan but your food.
From the manufacturer's press release:
Intromark Incorporated introduces the "Absorbease," a
disposable sponge-like pad that absorbs grease after cooking.
The product, featured on QVC, is a sponge-like pad that is a quarter-inch thick, and is designed to collect large or small amounts of grease during cooking. The "Absorbease" can be placed directly in the cooking pan over the grease - just simply lay the pad down and it will absorb all of the grease in the pan. Once finished, it can be thrown in the garbage, avoiding the usually messy disposal of grease.
The product consists of a 7x7 inch pad that features two layers. The inside layer is made of a grease-absorbing material, while the outside layer consists of a grease permeable material that will trap the grease inside the pad. The "Absorbease" provides an alternative to dumping the grease down the drain, which causes plumbing problems. It also prevents outdoor disposal, making it environmentally friendly. Suggested retail price: $17.33 for a 64-count pack.
The product website says that these are also handy for cleaning up liquid spills. I haven't tried that yet, but surely odds are good that someone around here will spill something soon, and then we'll test it out!
**I received no compensation for this review.**
Sunday, September 07, 2008
MONDAY: Cajun Chicken Strips (new recipe) alfredo noodles, broccoli
TUESDAY: Teriyaki pork, rice, green beans
WEDNESDAY: Chicken piccata, roasted potatoes, vegetable of some kind
FRIDAY: homemade pizza
SATURDAY: Beef fajitas
SUNDAY: Easy Chicken Puffs (new recipe)
Monday, September 01, 2008
MONDAY 1: Visiting friends for a cookout. We're bringing Portuguese Easter Bread, Dr. Pepper Baked Beans, and brownies.
TUESDAY 2: Philly Cheesesteak Sloppy Joes
WEDNESDAY 3: Hawaiian Chicken with pineapple; jasmine rice
THURSDAY 4: Spaghetti (time to make the big batch)
FRIDAY 5: Baked flounder
SATURDAY 6: Mexican Steak on the grill
SUNDAY 7: Beef fajitas
Thursday, August 28, 2008
by craftchick at Family Corner
lean steaks, trim off fat (any type of steak you like)
3 valencia oranges
4 garlic cloves
1 small onion (any type)
1 T. salt
1/4 C. teriyaki sauce*
2 T. worchestershire sauce
1 T. Lemon pepper
Rub in all the dry ingredients. Mix in a separate bowl garlic, juice of 2 oranges (1/2 cup), 1 lime, teriyaki sauce, worchestershire sauce and salt. Mix and pour over the meat.
Slice 1 orange into 1/4 inch slices, slice onion into rings, spread on top of the meat. Cover your container and shake around, refrigerate for about 1 hour and grill. Yummy!
(I prefer to use a ziplock bag. You can even freeze this steak in the marinade to be grilled another time.)
*(I used just under 1/4 cup soy sauce and added 2 TBL brown sugar)
Grease a muffin pan WELL and freeze the filling in even portions. I got 12 portions out of this recipe. Freeze a few hours. Meanwhile, make and chill the pastry.
Divide pie pastry "not quite in half." Roll the larger half a little thick and cut out 12 circles. Roll each one to make it a little bigger. These are the bottom crusts. Then roll the rest of the pastry and cut into 12 circles. I used the Pampered Chef sandwich-sealer thingy to cut the circles.
Put the frozen filling on the bottom crusts. Add top crusts and crimp. Place in WELL-GREASED (and floured) muffin pan.
If baking from this point, bake at 350 for about 35 minutes.
Next time I will brush the pie crust top with milk to make it more golden-brown.
I am not kidding about the notes to grease the muffin pan well. Let's just say I learned this the hard way.
I have ideas for 26 dinners here (counting spaghetti as a once-a-week meal)
NEW: Chicken Posole (Family Circle magazine Sept. 2008 p. 201, uses hominy; use cooked turkey in place of chicken and cook in the small Nesco
NEW: Philly Cheesesteak Sloppy Joes; need rolls, peppers and provolone
NEW: loaded potatoes
QUICK & MEATLESS: Shrimp & Scallops in marinara
GRILL: Luau Chicken (not sandwiches, just the chicken)
PLANNED-OVERS: Carnitas with cooked chicken or turkey; side of nachos with cheese & beans
HOME COOKING: Roast chicken
MEATLESS: Baked flounder with lemon pepper
HOME COOKING: Pot roast with onions and mushrooms (need mushrooms and meat)
HOME COOKING: Chicken parmesan
FAVORITES: Chicken piccata
QUICK: Teriyaki pork
QUICK & MEATLESS: Shrimp & scallops in a tomato-garlic-white wine sauce, over pasta
BREAKFAST: Homemade corned beef hash, French toast, fresh fruit
QUICK, PLANNED-OVERS: Barbecue chicken quesadillas
GRILL: Brats with sauce
FAVORITES: Chicken marsala
MEATLESS: Vegetable-cheese manicotti with marinara
PLANNED-OVERS: Beef paysanne (need mushrooms)
HOME COOKING: Country ribs
GRILL: Mexican Steak
SPAGHETTI: make the big pot in the first week of September, since we are out of sauce.
SIDE DISH IDEAS: fried rice, potatoes, pasta caprese, salad daily
Monday, August 25, 2008
Sunday 24: Mexican Steak
Monday 25: Salmon Burgers
Tuesday 26: TheDad's birthday. We're going out to eat.
Wednesday 27: Mini Chicken Pot-Pies
Thursday 28: Homemade pizza
Friday 29: Shrimp and Scallops with pasta (I'll post this recipe after I finish inventing it)
Saturday 30: Brats on the grill
Sunday 31: Luau Chicken on the grill
Monday, August 04, 2008
SATURDAY 2--picnic with family
SUNDAY 3--Luau chicken on the grill (not the sandwich with the mayo mixture--just the marinated chicken. YUMMY!)
MONDAY 4--Beef stew (minus the potatoes) served over noodles. It was a busy day so having this stew in the freezer was a real lifesaver. No recipe, since it was Mom's stew that she sent us home in a "care package" after a visit.
WEDNESDAY 6--Pork lo mein using leftover cooked pork with hoisin-molasses sauce (that will blend in well with lo mein)
THURSDAY 7--Chicken pot pie
FRIDAY 8--Baked flounder
SATURDAY 9--We're attending a Christening party and a birthday party, so we won't be eating dinner at home.
Thursday, July 31, 2008
2--Orange Sage Chicken
5--barbecued chicken, burgers
7--Crockpot Swiss Steak Supper
9--Spicy Orange Chicken/Chicken Piccata
12--Spanish Garlic Shrimp
13--@ Mom's (turkey London Boil)
14--@ Mom's (sandwiches)
15--@ Mom's (lamb chops)
22--Hoisin-molasses pork; orzo
23--pizza @ Trish's
25--Shrimp Fried Rice
26--picnic @ baseball game
27--picnic @ Pop's
29--Spice Glazed Chicken
30--Beef & Gravy
Friday, July 25, 2008
a BACKPACK FULL OF SCHOOL SUPPLIES
a BENTO LUNCHBOX!
Check it out!
This is a blog to add to your daily feed-reader, folks! She has heads-ups on all kinds of great contests, and periodically she hosts her own.
Thanks, dddiva, for hosting this contest!
Friday, July 11, 2008
Sunday, July 06, 2008
SATURDAY: We had family and friends here for a picnic. Dinner included burgers and hot dogs, barbecued chicken, pasta salad, apple-poppyseed cole slaw (this was fabulous!), Dr. Pepper Baked Beans, and raw vegetable platter. Dessert was brownies, fruit and Lemonade Pie.
SUNDAY: Leftover surprise (it's just me here for dinner. Surprise!)
MONDAY: "Cheater's Beef Burgundy" over noodles
TUESDAY: French Toast
WEDNESDAY: Chicken piccata/Spicy Orange Chicken (2 sauces, same base chicken. Everyone's happy). Served with rice and vegetables.
FRIDAY: Shrimp fried rice
SATURDAY: The Boy Scouts are off to camp. The rest of us will eat up some leftovers as we are going to spend some time at my parents' house and I don't want to come home to Science Experiments in the fridge.
Saturday, July 05, 2008
1 bag Cole-slaw mix (cabbage & carrots)
2 medium Granny Smith apples, peeled, cored, coarsely grated
½ cup onion, minced
2 tablespoons apple cider vinegar
2/3 cup plain yogurt
1/2 cup mayonnaise
3 tbl apple juice
3 tbl sugar
2 tablespoons poppy seeds
Mix cabbage, carrots, apples, & onions in large bowl. Add vinegar and toss to coat.
Whisk yogurt, mayonnaise, apple juice, sugar and poppy seeds in medium bowl to blend. Add to cabbage mixture and toss to blend. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour. This can be made 1 day ahead. Keep refrigerated. Toss to blend before serving.
Source: this is a slightly tweaked version of the Kitchen Madonna's recipe. I only changed it because I didn't have all the ingredients on hand, so I improvised. It was a delicious cole slaw!
Monday, June 30, 2008
SUNDAY: Grilled salmon, corn on the cob, and cold salads at Mom & Dad's
MONDAY: Chicken lo mein
TUESDAY: Something with the leftover salmon. Maybe salmon cakes and seasoned French fries.
WEDNESDAY: Chicken Francese, boiled new potatoes, vegetables
FRIDAY: Fourth of July! If we're home, Spanish Garlic Shrimp. Or maybe some shrimp kabobs.
SATURDAY: London broil on the grill
I'm feeling indecisive this week and there are no guarantees that I won't change my mind again! I figure it's all good as long as it doesn't involve any extra store runs.
Monday, June 23, 2008
SATURDAY: We changed our plan and had London broil on the grill, corn, tater tots (LOVE those Alexia brand "tater tots") and baked beans.
SUNDAY: Burgers on the grill, mixed vegetables, pasta salad (I had pepper-jack cheese on my burger. YUMMY!)
MONDAY: Chicken piccata, jasmine rice, vegetable
TUESDAY: Taco skillet, corn, salad
WEDNESDAY: Pork roast with hoisin-molasses sauce, mashed potatoes, vegetable
THURSDAY: Spaghetti--time to make the big batch!
FRIDAY: Homemade pizza
SATURDAY: We need a late, light dinner plan. At 5 PM we will be attending Mass at our "sister church" that is merging with our church. The new combined parish will be instituted by the Bishop and the new pastor will be installed. A "light reception" will follow. Who knows what that means in terms of dinner. So I'll have some Quesadillas made up, using leftover grilled chicken, and ready to cook on the griddle. A simple salad will complete the meal. If we don't need the quesadillas, then we'll just have them for Sunday lunch!
Don't forget to stop by the home of Menu Plan Monday, where HUNDREDS of bloggers visit every week to share their dinner ideas and recipes.
Thursday, June 19, 2008
Monday, June 16, 2008
SUNDAY: Chinese-Hawaiian Barbecued Ribs, baked beans, rice, vegetable platter (we changed Saturday's menu to steak on the grill)
MONDAY: Pulled pork sandwiches, mac & cheese, corn on the cob
TUESDAY: Lemon-Mushroom-Herb Chicken, rice, mixed vegetables
WEDNESDAY: Scarborough Fair Chicken Soup, Portuguese Easter Bread
FRIDAY: Homemade Pizza
SATURDAY: London broil on the grill, baked beans, corn, Tater tots
Menu Plan Monday is hosted at I'm an Organizing Junkie! Stop by and see tons of other dinner ideas!
Monday, June 09, 2008
SAUCE for up to 4 lb country-style ribs:
3/4 cup sugar
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup sherry
1 tsp salt
1 garlic clove, smashed (or 1 TBL minced garlic from a jar)
1 tbl ground ginger
Reserve some of the sauce for basting on the grill.
Use the rest of the sauce to marinate the meat at least 3 hours, or up to 1 day.
Preheat a Nesco at least 12-qt to 300, put in the ribs and marinade, and bake about 3 hours. Or place in a large roasting pan, cover with foil, and bake in your oven at 300 for 3 hours.
Grill 15 minutes, basting with reserved sauce, until crispy.
MONDAY: Track banquet at Big Brother's school
TUESDAY: Pork Paprikas
WEDNESDAY: Chicken Marsala
FRIDAY: Homemade pizza (For the record, this pizza crust is nothing like Boboli, but they taste fabulous. The recipe yields 3 small pizzas. I may make one pizza "white" with just onions and Italian cheese blend. Yummmmmm....)
SATURDAY: Chinese-Hawaiian Barbecued Ribs on the grill
MONDAY: Quesadillas with leftover grilled chicken
TUESDAY: Ranch breaded chicken, stove top stuffing
WEDNESDAY: Went to the Diner Formerly Known as Burger King
THURSDAY: Leftover pot roast, noodles and gravy
SATURDAY: Homemade pizza
Wednesday, May 28, 2008
MONDAY: Picnic with friends. I brought brownies and Dr. Pepper Baked Beans.
TUESDAY: Sweet & Sour Pork
WEDNESDAY: Chicken francese
FRIDAY: Rainbow Stir Fry (from Michele Urvater's Monday-to-Friday Cookbook)
SATURDAY: Grilled London broil
SUNDAY: Grilled chicken
Sunday, May 18, 2008
MONDAY: Chili Casserole (new recipe)
TUESDAY: Chicken-noodle soup, homemade bread
WEDNESDAY: Pot roast, noodles, gravy
THURSDAY: Spaghetti & Meatballs
SATURDAY: Grilled chicken
SUNDAY: We ordered Chinese take out.
MONDAY: Italian Veal Stew
TUESDAY: Fund-raiser for school at Chick-Fil-A
WEDNESDAY: Hoisin-molasses pork roast, cold sesame noodle salad
THURSDAY: Spaghetti & meatballs
FRIDAY: Spanish garlic shrimp
SATURDAY: Brats & burgers at a friend's house
Monday, May 12, 2008
ITALIAN VEAL STEW
1 1/2 lb. veal stew (shoulder) meat, cubed & browned in a little olive oil
1 can (14 oz) whole peeled tomatoes, drained
1 can (28 oz) crushed tomatoes
Italian seasonings to taste (oregano & basil)
4 cloves garlic, minced
2 medium onions, chopped
1 cup baby bella mushrooms, whole or sliced
1 tsp capers (more if you really like them)
Simmer in a covered skillet for 1 hour. Serve over pasta. Serves 6.
Alternate methods: I cook mine in a 4-qt roaster oven set at 325 for 1 hour. OR you can put it in the crockpot for 4 hours.
Extra, extra: if you like a thicker stew, also add 1 8-oz can of tomato sauce.
Wednesday, May 07, 2008
Wed. 30 - Chicken Chili Blanco, semolina bread
Thurs. 1 - Spaghetti
Fri. 2 - Salmon cakes, curly fries, mixed vegetables (no link for the salmon cakes. It was a new recipe, and not all that great.)
Sat. 3 - Hawaiian chicken, rice, green beans
Sun. 4 - Out to dinner with Grandma for her birthday (Red Lobster)
Mon. 5 - Beef paysanne, noodles, corn
Tues. 6 - Grilled-chicken quesadillas, salad
Wed. 7 - Cashew Chicken, rice
Thurs. 8 - Spaghetti
Fri. 9 - Homemade pizza
Sat. 10 - Celebrating Cousin E's First Communion
Sun. 11 - Happy Mother's Day! I'm making Italian Veal Stew and someone else is doing the cleanup.
Monday, April 21, 2008
SUNDAY: Barbecued chicken, Alfredo noodles, mixed vegetables
Plan-ahead hint: cut up extra barbecued chicken and freeze. It's great in quesadillas!
MONDAY: Taco skillet, macaroni & cheese, corn
TUESDAY: Ranch breaded chicken and curly fries for the kids. TheDad and I are going out to dinner.
THURSDAY: Turkey crescent casserole, rice
FRIDAY: Salmon cakes
SATURDAY: Meatball sandwiches
SUNDAY: Hawaiian Chicken, rice, broccoli
MONDAY: Pork with Hoisin-Molasses Sauce, side dishes "to be determined"
TUESDAY: Chicken chili blanco
Wednesday, April 16, 2008
1 tsp active dry yeast
2 Tbl honey
1/2 cup rolled oats
2 cups bread flour
1 Tbl vegetable oil
1 tsp salt
1 cup water
Place ingredients in bread machine pan in order suggested by manufacturer. Remove after manual cycle is finished, shape and bake in oven for 35 minutes at 375. Makes a 1 pound loaf.
Source: bread machine recipe Yahoo group
Monday, April 14, 2008
MONDAY: Teriyaki pork
TUESDAY: Pot roast
WEDNESDAY: Turkey paprikas over spaetzel
FRIDAY: Homemade Boboli pizza & white pizza
SATURDAY: Turkey noodle soup and homemade bread
Monday, April 07, 2008
3 tbl sugar
1 tbl molasses
3 tbl hoisin sauce
1 tbl rice vinegar
1 tbl soy sauce
2 tsp minced garlic
2 tsp mustard (original recipe called for Chinese mustard but I didn't have that so I used Koszkiusko)
Mix well and use on roasted or grilled meats.
Source: Cooking Light March 2008
MONDAY: Braised & Barbecued Chicken (that one was a keeper!)
WEDNESDAY: Spicy Orange Chicken
FRIDAY: Eat out at the diner
SATURDAY: Beef paysanne
SUNDAY: Pork roast with hoisin-molasses barbecue sauce, orzo with onions and garlic, green beans
MONDAY: Lauri's Nacho Casserole
TUESDAY: Chicken paprika
THURSDAY: Tandoori Chicken
FRIDAY: Shrimp marinara
SATURDAY: Just me, Middle Sister and Little Brother. We might eat out.
Wednesday, April 02, 2008
Boneless chicken breast chunks
1/4 cup flour
2 tbl vegetable or peanut oil
3 tbl honey
3 tbl soy sauce
Sesame seeds (optional)
Dredge the chicken in flour. Saute it in a skillet in the hot vegetable oil.
Mix soy sauce and honey together. Add to skillet and stir.
Sprinkle with sesame seeds before serving.
Friday, March 28, 2008
I've categorized these dinners as: Quick & Easy (including slow cooker) for those busy nights--spring track and the high-school play will make dinnertime a challenge; Meatless; Regular (for when I have more time to cook); and New Recipes.
Quick & Easy:
Spaghetti (once a week)
Chicken chili (already made & in freezer)
Beef stew (already made & in freezer--just add potatoes)
Spanish Garlic Shrimp
Chicken & dumplings
Orange spicy chicken
Kickin' Chicken Sandwich
Mexican Shepherd's Pie
Homemade Boboli pizza
Cashew Lime Chicken
Melt-in-your-mouth Braised & Barbecued Chicken
Monday, March 24, 2008
MONDAY: Ham (steamed), roasted garlic mashed potatoes, mixed vegetables
TUESDAY: Visit my parents
WEDNESDAY: Chicken stir-fry, rice
THURSDAY: Spaghetti and meatballs
FRIDAY: Baked flounder
SATURDAY: Roast pork with caramelized onions
Thursday, March 20, 2008
MONDAY: Corned beef and cabbage, boiled red bliss potatoes, Granma's rolls
TUESDAY: Quick Chicken Divan, rice
WEDNESDAY: Spaghetti and meatballs
THURSDAY: Pulled pork sandwiches, alfredo noodles, vegetable platter
FRIDAY: Soup and bread dinner at church
SATURDAY: Lemon-Mushroom-Herb Chicken, rice, green beans
Sunday, March 09, 2008
Yesterday my More-Health-Conscious-Than-Me Neighbor asked if I knew anything about an ingredient they're putting in shredded cheeses: natamycin. According to the package of cheese in my refrigerator, it's a mold inhibitor.
I didn't mind when they tossed a little cornstarch in the bag of cheese to prevent the shreds from clumping, but I'm not feeling too good about this.
Guess it's time to re-stock that kitchen band-aid box.
SUNDAY: Chicken quesadillas, mac & cheese, salad and vegetable platter
MONDAY: Barbara's Pork Scalloppine, boiled potatoes, broccoli
TUESDAY: Chicken stir-fry, rice
WEDNESDAY: Spaghetti and meatballs with garlic bread
THURSDAY: Beef paysanne, noodles, green beans
FRIDAY: Flounder, Brazilian rice, and a vegetable-to-be-named-later
SATURDAY: TheDad's family will be coming here to celebrate Little Brother's birthday. (Calendar snafus meant that all the grandparents couldn't be here on the same date.) We'll be serving meatballs and sauce for sandwiches, Italian sausage and peppers, and there'll be hot dogs for the picky eaters among our guests. The birthday cake will be the twin to the one you see above (I photographed it before writing Little Brother's real name on the cake).
Tuesday, March 04, 2008
SUNDAY: Tandoori Chicken, Brazilian rice, green beans
MONDAY: Southern-style pork ribs with barbecue sauce, au gratin potatoes, lima beans
TUESDAY: Chicken-noodle soup with alphabet noodles, homemade bread, salad
WEDNESDAY: Pot roast, noodles, gravy, mixed vegetables
THURSDAY: Little Brother's birthday. He gets to pick! I'm betting he'll choose Chinese Buffet.
FRIDAY: Shrimp marinara
SATURDAY: If Little Brother is feeling well, my family will be coming to help him celebrate his big day. On the menu: Meatball sandwiches, Chicken Chili Blanco, vegetable platter and of course, birthday cake.
Tuesday, February 26, 2008
My little Nesco is the perfect size for this stew. This recipe is actually a modified version of the one that come in the booklet with the roaster. I bought mine used, and the booklet was already marked up. This one was marked "good." The previous owner was right! With a few tweaks, here is the stew my family enjoys:
2 tbl butter
1 lb beef cubes for stew
2 small onions, quartered
handful of baby carrots
2 cans (15 oz each) whole new potatoes, drained
1 packet onion soup mix
1/2 cup beef broth
1/2 tsp black pepper
2 tbl EACH cornstarch and cold water, mixed
Set roaster on 425 and melt butter. Add beef, stir, and cover to roast for 10 minutes. Add vegetables, soup, broth and pepper. Turn down to 250 and cook 3 hours. If you want to add a cup of cut green beans, do that when there's about 1/2 hour to go--just add the frozen beans right in.
When ready to serve, add cornstarch mixture and stir. Turn the roaster up until the gravy thickens.
MONDAY: Ranch breaded chicken tenders, tater tots, green beans
TUESDAY: Beef stew in my little Nesco, bread, salad
WEDNESDAY: Hawaiian Chicken with pineapple, jasmine rice, broccoli
FRIDAY: Frozen pizza (it's just me, Middle Sister and Little Brother tonight!)
SATURDAY: Happy Birthday to Grandpop! We're going there for dinner.
Friday, February 22, 2008
1 can cream of mushroom soup
1/3 cup milk
5 oz shredded Cheddar
1 tsp dried minced onion
3 tbl seasoned bread crumbs for topping
Mix soup, milk, cheddar and onion in saucepan over slow heat until well blended and smooth. Pour over pasta in a casserole dish. Top with seasoned bread crumbs. Bake at 350, 30 to 40 minutes.
Thursday, February 21, 2008
This recipe appeared in Cook's Illustrated.
Makes about 2 dozen triangular rolls.
1 1/4 cups whole milk, warmed in microwave but not hot
2 tablespoons sugar
1 package rapid-rise yeast
1 large egg, beaten lightly
3 1/2 cups all-purpose unbleached flour, plus extra for work surface and dusting rolls
1 1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces and softened
Put all ingredients in bread machine in order recommended by manufacturer (in mine, liquids, salt and sugar first, then flour and yeast last.)
Use dough cycle.
Turn dough onto lightly floured work surface and work dough into a cylinder until it measures about 36 inches long and about 2 1/2 inches wide. Cut the dough into triangles. Transfer rolls to cookie sheet, then cover with clean kitchen towels and let rise until almost doubled in bulk, 20 to 30 minutes. Meanwhile, adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees.
Bake until golden brown, about 15 minutes.
I brushed the tops with melted butter after I took them out of the oven.
These will make nice rolls for the kids' lunches if they are sized and shaped right.
Monday, February 18, 2008
1 pound Rotelle pasta
1/2 c. butter
1/3 c. flour
3 c. chicken broth
1 1/2 c. milk
1/4 tsp. salt
1/4 tsp. pepper
seasonings: parsley, sage, rosemary, thyme, garlic powder, dried minced onion
2 c. cooked chicken, shredded
1 cup frozen mixed vegetables
1/4 cup seasoned bread crumbs for topping
Cook pasta as directed on package. Meanwhile, melt butter in a large ovenproof skillet. Stir in flour and cook for one minute, stirring constantly. Stir in milk, broth and seasonings; cook and stir sauce constantly until thickened.
Combined sauce, noodles, vegetables and chicken. Adjust seasonings to taste. Sprinkle top with bread crumbs and bake at 350 degrees for 30 minutes or until hot.
MONDAY: Chicken & Noodle Casserole
TUESDAY: Steak fajitas or steak & cheese quesadillas, rice, salad
WEDNESDAY: Meatball sandwiches, salad
THURSDAY: Sweet & sour pork, rice
FRIDAY: homemade macaroni & cheese, vegetable platter, bread
SUNDAY: Taco Skillet (I might use shredded cooked chicken in this dish instead of beef)
Sunday, February 17, 2008
1/2 cup maple syrup , preferably grade B
1/8 teaspoonground cinnamon
pinch ground cloves
pinch cayenne pepper
1 boneless pork loin roast, preferably blade-end, (about 2 1/2 pounds), tied at even intervals along length with 5 pieces butcher's twine
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 teaspoons vegetable oil
1. Adjust oven rack to middle position; heat oven to 325 degrees. Stir maple syrup, cinnamon, cloves, and cayenne together in measuring cup or small bowl; set aside. Pat roast dry with paper towels, then sprinkle evenly with salt and pepper.
2. Heat oil in heavy-bottomed ovenproof 10-inch nonstick skillet over medium-high heat until just beginning to smoke, about 3 minutes. Place roast fat-side down in skillet and cook until well browned, about 3 minutes. Using tongs, rotate roast one-quarter turn and cook until well browned, about 2 1/2 minutes; repeat until roast is well browned on all sides. Transfer roast to large plate. Reduce heat to medium and pour off fat from skillet; add maple syrup mixture and cook until fragrant, about 30 seconds (syrup will bubble immediately). Off heat, return roast to skillet; using tongs, roll to coat roast with glaze on all sides. Place skillet in oven and roast until center of roast registers about 135 degrees on instant-read thermometer, 35 to 45 minutes, using tongs to roll and spin roast to coat with glaze twice during roasting time. Transfer roast to carving board; set skillet aside to cool slightly to thicken glaze, about 5 minutes. Pour glaze over roast and let rest 15 minutes longer (center of loin should register about 150 degrees on instant-read thermometer). Snip twine off roast, cut into 1/4-inch slices, and serve immediately.
I will probably try this in the Nesco 6-qt with convection fan next time. But it worked great in my Cooks hard-anodized nonstick skillet. This was absolutely delicious and smelled amazing while it cooked. The meat was juicy and the glaze was so sweet.