These are fabulous for breakfast, or anytime! They're even good without the frosting, if you can't wait for them to cool before eating.
Makes 8 servings
1 1/2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter (cut into small pieces)
1/2 cup dried cranberries
2 teaspoons orange rind
1/2 cup buttermilk
1 egg
GLAZE
1 cup powdered sugar
2-3 tablespoons orange juice
Preheat oven to 400.
Mix together flour, sugar, baking powder and salt in a bowl. Cut in butter with a pastry blender until mixture resembles course crumbs. Stir in cranberries.
In small bowl, mix buttermilk and egg along with orange rind/zest. Add all at once to dry ingredients, mixing JUST until combined, no further. Turn out mixture on floured board and pat into a flat rectangular shape. Cut squares into triangles and arrange on ungreased baking sheet.
Bake 15-25 minutes or until golden brown. Your nose will tell you when these are done!
For glaze, mix together powdered sugar and orange juice, for desired consistency (add juice slowly, as humidity will play a factor in how quickly it reaches drizzle stage). Drizzle over slightly cooled scones.
Saturday, March 31, 2007
Sunday, March 25, 2007
Menu Plan Monday, March 26
SUNDAY: Chicken and vegetable stir-fry with sesame garlic sauce, rice
MONDAY: Leftover pot roast with onion gravy, noodles, vegetable
TUESDAY: Balsamic Chicken with Thyme, rice, vegetable
WEDNESDAY: Chili
THURSDAY: Spaghetti
FRIDAY: French Toast and fruit
SATURDAY: Spanish Garlic Shrimp
Visit the hostess of Menu Plan Monday for more recipes and meal ideas!
Sesame Garlic Stir-Fry Sauce
Why use the bottled stuff when you can MAKE YOUR OWN?
My father-in-law bought a bottle of sesame garlic stir-fry sauce at a supermarket so he could make this recipe. It was really good but some would have preferred less spice. I looked at the ingredient list on the sauce bottle and figured it wouldn't be too hard to make at home.
Did you know that manufacturers must list ingredients in order of quantity? The first ingredients on the list are the major ingredients in a food. Keeping that in mind, here's how I wound up making the sauce:
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tbl EACH water and cornstarch (dissolve the cornstarch in water before adding to sauce)
1 tbl sesame seed
1 tsp garlic powder or minced garlic
1/4 tsp fresh-ground pepper blend
1/4 tsp ground ginger (not in the sauce but we like ginger in our stir-fry)
Stir to mix, and microwave for 1 minute before adding to the pan. Cook until sauce thickens a little.
My father-in-law bought a bottle of sesame garlic stir-fry sauce at a supermarket so he could make this recipe. It was really good but some would have preferred less spice. I looked at the ingredient list on the sauce bottle and figured it wouldn't be too hard to make at home.
Did you know that manufacturers must list ingredients in order of quantity? The first ingredients on the list are the major ingredients in a food. Keeping that in mind, here's how I wound up making the sauce:
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tbl EACH water and cornstarch (dissolve the cornstarch in water before adding to sauce)
1 tbl sesame seed
1 tsp garlic powder or minced garlic
1/4 tsp fresh-ground pepper blend
1/4 tsp ground ginger (not in the sauce but we like ginger in our stir-fry)
Stir to mix, and microwave for 1 minute before adding to the pan. Cook until sauce thickens a little.
Monday, March 19, 2007
Menu Plan Monday, March 19
Sunday: We attended a birthday party for our little neighbor Cutie-Pie. (She's 3). Dinner was sandwiches and chili at the party.
Monday: Tandoori Chicken, rice, broccoli
KITCHEN HINT: The recipe calls for 1/3 cup plain yogurt. In a container you get 2/3 cup. I don't use plain yogurt for anything else, so I doubled this marinade and froze half of it for next time.
Tuesday: Barbecue pork sandwiches, french fries, salad, raw vegetable platter
Wednesday: Chicken pot pie
Thursday: Spaghetti and meatballs
Friday: homemade French Bread Pizza, salad
Saturday: Paula Deen's Sesame Chicken Strips This is a Tried & True recipe in our house. I freeze the chicken strips in the marinade (looks gross but it works out in the end) and follow the recipe from there.
Visit the hostess of Menu Plan Monday for lots more menu ideas and recipe links!
Saturday, March 17, 2007
Granma's Irish Biscuits
2 cups flour
4 teaspoons baking powder
1 tablespoon sugar
1 stick margarine, at room temperature (not melted)
raisins, to taste
1/2 cup milk*
1/2 tsp. mace, optional (I added this ingredient. Granma never used it)
Mix all ingredients. Batter shouldn't stick to fingers (add more flour if necessary). For best results, mix by hand--I dump the semi-mixed dough onto a floured tabletop and knead it a bit--but only a few times.
Drop about 1/2-cup size balls onto floured cookie sheet, or pat into a rough circle and cut into wedges. Makes about 8.
Bake 20 minutes at 350.
*The quantity of milk is variable. Granma never used a measuring cup. If you accidentally put in too much milk, just add a little more flour. This is a "go by the feel of it" kind of recipe.
You may use butter instead of margarine, but Granma always told me that butter is "too extravagant." Dad says that this translates into "too expensive." These are a wonderful, quick breakfast item, and nice to serve guests at any time of day, with a good cup of tea.
Irish Soda Bread
Everyone thinks they have THE BEST recipe for Irish soda bread. This is the recipe my mom follows. She turns out over a dozen of these every St. Patrick's Day, to share with family, friends and neighbors.
Get the recipe at Cook and Count.
Get the recipe at Cook and Count.
Sunday, March 11, 2007
Menu Plan Monday, March 12
SUNDAY: Pizza
MONDAY: Barbecued Chicken, Orzo, vegetable-to-be-named-later
TUESDAY: Pork Paprikas
WEDNESDAY: Hawaiian Chicken with rice and pineapple
THURSDAY: Spaghetti
FRIDAY: Homemade Potato and Cheese Pierogi (I know, Fridays are supposed to be a penitential meal. I'll do plenty of penance putting this together. It will take me most of the day.)
SATURDAY: undetermined. It will just be me, Middle Sister and Little Brother, as it's a Boy Scout camping weekend.
Visit the home of Menu Plan Monday to get more recipes and menu ideas!
My Husband's Family's Pierogi Recipe
It's an old family recipe. This will make a LOT. Enough to feed about 60 people. The family gets together before Christmas Eve to prepare these for the holiday feast. Here it is, in my husband's cousin's words. All filling quantities are basically "eyeballed."
Before you start the pierogies you will have to melt salt pork with onions and make sure you do it in a slow flame otherwise it won't render the salt pork juice.
Dough:
3 cups of flour
1/4 cup of Presto Cake flour
2 beaten eggs
pinch of salt
1 cup of water
Mix it all and if it is too dry take more water. Knead the dough until it is blended then put it into a bowl and plastic on top and put into the fridge. Let it set overnight.
Potatoes:
15 lbs of yukon potatoes
5 tablespoons of melted salt pork
2 blocks of extra sharp cheddar cheese (grated)
After you skin the potatoes boil them and when it is done drain the potatoes then mash the potatoes with salt pork, cheddar cheese and your taste of pepper.
Sauerkraut:
7 large cans of sauerkraut
3 tablespoons of salt pork
1 cup of plain bread crumbs
Drain the sauerkraut then put it into a large pan with the salt pork and your taste of pepper. Let that slow simmer until the sauerkraut is soft and darker. When it is done then you can put the bread crumbs in. If it is still very wet then put more bread crumbs.
My additions to the directions follow. Cousin S. wrote these down for us, and everyone knows how to do these steps:
After the filling is prepared, roll the dough and cut out circles. Put a heaping tablespoon of filling in each circle, fold over and pinch closed. It's easier to do this if someone shows you how. Make sure it's COMPLETELY pinched so there are no "leakers." The only thing worse than "leakers" is when someone mixes up which pan has the potato pierogi and which pan has the sauerkraut!
Place the pinched pierogi on a table to dry. Flip them over to dry the other side. After they've dried, boil until they come to the top. You can freeze them with melted butter (wax paper between layers) at this point, or refrigerate.
To serve, fry in plenty of butter until they're browned on both sides.
Before you start the pierogies you will have to melt salt pork with onions and make sure you do it in a slow flame otherwise it won't render the salt pork juice.
Dough:
3 cups of flour
1/4 cup of Presto Cake flour
2 beaten eggs
pinch of salt
1 cup of water
Mix it all and if it is too dry take more water. Knead the dough until it is blended then put it into a bowl and plastic on top and put into the fridge. Let it set overnight.
Potatoes:
15 lbs of yukon potatoes
5 tablespoons of melted salt pork
2 blocks of extra sharp cheddar cheese (grated)
After you skin the potatoes boil them and when it is done drain the potatoes then mash the potatoes with salt pork, cheddar cheese and your taste of pepper.
Sauerkraut:
7 large cans of sauerkraut
3 tablespoons of salt pork
1 cup of plain bread crumbs
Drain the sauerkraut then put it into a large pan with the salt pork and your taste of pepper. Let that slow simmer until the sauerkraut is soft and darker. When it is done then you can put the bread crumbs in. If it is still very wet then put more bread crumbs.
My additions to the directions follow. Cousin S. wrote these down for us, and everyone knows how to do these steps:
After the filling is prepared, roll the dough and cut out circles. Put a heaping tablespoon of filling in each circle, fold over and pinch closed. It's easier to do this if someone shows you how. Make sure it's COMPLETELY pinched so there are no "leakers." The only thing worse than "leakers" is when someone mixes up which pan has the potato pierogi and which pan has the sauerkraut!
Place the pinched pierogi on a table to dry. Flip them over to dry the other side. After they've dried, boil until they come to the top. You can freeze them with melted butter (wax paper between layers) at this point, or refrigerate.
To serve, fry in plenty of butter until they're browned on both sides.
Monday, March 05, 2007
Chicken Marsala
Chicken Marsala Recipe
Source
Ingredients:
4 boneless chicken breast halves without skin
1/4 c all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp basil, dried
3 tbsp butter or margarine
3 tbsp olive oil
4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
1/2 c Marsala wine
Instructions:
Pound chicken to 1/4" thickness between 2 sheets of plastic wrap. Combine flour, salt, pepper, and basil; mix well. Heat oil and butter in a heavy non-stick skillet over medium high heat. Dredge chicken in seasoned flour mixture.
Cook chicken until lightly browned on first side (about 2 minutes). Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes more, until lightly browned; stir. Add Marsala wine to pan. Cover and simmer 10 minutes. Serve with hot cooked pasta or rice.
Source
Ingredients:
4 boneless chicken breast halves without skin
1/4 c all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp basil, dried
3 tbsp butter or margarine
3 tbsp olive oil
4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
1/2 c Marsala wine
Instructions:
Pound chicken to 1/4" thickness between 2 sheets of plastic wrap. Combine flour, salt, pepper, and basil; mix well. Heat oil and butter in a heavy non-stick skillet over medium high heat. Dredge chicken in seasoned flour mixture.
Cook chicken until lightly browned on first side (about 2 minutes). Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes more, until lightly browned; stir. Add Marsala wine to pan. Cover and simmer 10 minutes. Serve with hot cooked pasta or rice.
Best Barbecued Chicken
This recipe comes from the book The Convent Cook by Maria Tisdall. It became a family favorite the first time we tried it. I like to freeze chicken pieces in the marinade, and then when we want to grill some chicken we just defrost and cook!
Get the recipe with nutrition information at Cook and Count!
Menu Plan Monday, March 5
SUNDAY: Meatball subs, green salad
MONDAY: Goulash
TUESDAY: Little Brother's 5th Birthday! He wants chicken drumsticks for his dinner. I don't think he cares how I cook them as long as they "have that bone that sticks out." Maybe we'll have chicken on the grill.
WEDNESDAY: Chicken flautas
THURSDAY: Chick-Fil-A night for Middle Sister's school.
FRIDAY: Vegetable fried rice. This link takes you to a recipe containing shrimp but we're just using vegetables this time.
SATURDAY: Lemon Mushroom Herb Chicken
Be sure to stop at the home of Menu Plan Monday and check out all the great menu and recipe ideas!
(And I guess I should clear up some confusion here. "Little Brother" is not my brother. He is my younger son. The older one is known here as "Big Brother," and my daughter is "Middle Sister.")
Friday, March 02, 2007
Aircraft Carrier Birthday Cake
This is an upside-down post. It shows the finished cake, and then in reverse, the steps I took to get there. Not including baking and planning (the most important part) I probably spent under 2 hours doing the actual decorating.
The airplanes are the only non-edible part of the cake. Happy Birthday, Little Brother!
Here's the partially-iced cake.
This is the fully-iced cake without airplanes.
Here's how I started out. 2 cakes size 9X13 and 3 mini loaf cakes.
The airplanes are the only non-edible part of the cake. Happy Birthday, Little Brother!
Here's the partially-iced cake.
This is the fully-iced cake without airplanes.
Here's how I started out. 2 cakes size 9X13 and 3 mini loaf cakes.
Thursday, March 01, 2007
Baked Flounder
I want to think of a fancy, appetizing title for this fish dish. Don't have one yet though!!! This is how I make flounder or similar fish fillets (tilapia, sole, scrod) when I don't want to pan-fry. It's a very simple dish but extremely tasty.
Flounder fillets
Olive oil
Butter
Coarse Salt
Lemon-pepper seasoning
Use a Pyrex dish with a lid for this recipe, or plan to cover your dish with foil.
Brush a little olive oil on the bottom of the casserole dish (to prevent the fish from sticking)
Place fillets in single layer in the casserole dish.
Dot with butter.
Sprinkle a little coarse salt and lemon-pepper seasoning on top of the fish. Don't use too much--you don't want to overpower the fish.
Cover.
Bake in a preheated 350 oven for 15 minutes.
The fish will be moist, tender and delicious.
Flounder fillets
Olive oil
Butter
Coarse Salt
Lemon-pepper seasoning
Use a Pyrex dish with a lid for this recipe, or plan to cover your dish with foil.
Brush a little olive oil on the bottom of the casserole dish (to prevent the fish from sticking)
Place fillets in single layer in the casserole dish.
Dot with butter.
Sprinkle a little coarse salt and lemon-pepper seasoning on top of the fish. Don't use too much--you don't want to overpower the fish.
Cover.
Bake in a preheated 350 oven for 15 minutes.
The fish will be moist, tender and delicious.
Sunday, February 25, 2007
Menu Plan Monday, February 26
SUNDAY: Arroz con Habichuelas, Nachos with beef and cheese
MONDAY: Chicken Marsala with jasmine rice, green beans
TUESDAY: Pot roast with mushrooms and onions, over noodles and gravy
WEDNESDAY: Baked flounder with butter and lemon
THURSDAY: Spaghetti and meatballs
FRIDAY: Cheese quesadillas with salsa
SATURDAY: Birthday party for Little Brother (he's turning 5). Here's the menu:
Sausage and pepper sandwiches
Meatballs with sauce
Chicken Chili Blanco
Hot dogs
And for dessert: the Aircraft Carrier Birthday Cake
For more menu plans and recipe ideas, visit the home of Menu Plan Monday!
Nancy's Arroz con Habichuelas
source: a friend from Family Corner
1 to 2 tbl oil
1 large spoonful Sofrito
1 envelope Sazon Goya (yellow box)
1/2 small can tomato sauce
1 can small beans
2 cups regular long-grain rice
3 to 4 cups water
In a large skillet, heat oil, sofrito and sazon. Add tomato sauce and beans. Stir. Add rice and water to cover. Bring to a boil and cook, stirring, until water is almost absorbed. Cover and simmer 20 minutes (no peeking!)
1 to 2 tbl oil
1 large spoonful Sofrito
1 envelope Sazon Goya (yellow box)
1/2 small can tomato sauce
1 can small beans
2 cups regular long-grain rice
3 to 4 cups water
In a large skillet, heat oil, sofrito and sazon. Add tomato sauce and beans. Stir. Add rice and water to cover. Bring to a boil and cook, stirring, until water is almost absorbed. Cover and simmer 20 minutes (no peeking!)
Saturday, February 17, 2007
Lenten Penitential Meals
As the penitential season of Lent approaches, and I make my menu plans, I start thinking about what constitutes a "penitential" meal for my family.
My dad expressed it well when we were kids: "If pizza or fish is a treat, how can it be a penance?"
Maybe it's a penance only for the one who has to budget around the extra expense of eating fish instead of less-expensive meats, or ordering a pizza?
I wouldn't want to serve my family foods they don't like, and call it a penance. All I'd achieve would be rebellion and wastefulness.
No one has really noticed that I've been serving them meatless dinners every Friday for months now. It's pretty much become routine. Growing up, I was taught that only Fridays in Lent were supposed to be meatless (and Ash Wednesday, of course!) but I have learned lately that all Fridays are penitential days. I haven't mentioned it--it's just been happening here. But I bet the issue will be on the table, so to speak, the first Friday after Easter.
It's been more of a stretch for me than for them. They eat what I put on the table. (Sometimes someone moans and groans about it, but my family generally consists of good eaters--even adventurous ones. Middle Sister likes sushi, for example.) I am the one who thinks about what to serve on which day, and I can shuffle the meal plan as events warrant, but Friday's dinner is Friday's dinner because that is Meatless Night.
But anyway, the issue at hand really is: if they really LIKE shrimp marinara over linguine, or Spanish Garlic Shrimp, or sauteed tilapia, or even pizza, where's the sacrifice?
Maybe it's time to lay this on the table with my family and see what ideas everyone comes up with.
My dad expressed it well when we were kids: "If pizza or fish is a treat, how can it be a penance?"
Maybe it's a penance only for the one who has to budget around the extra expense of eating fish instead of less-expensive meats, or ordering a pizza?
I wouldn't want to serve my family foods they don't like, and call it a penance. All I'd achieve would be rebellion and wastefulness.
No one has really noticed that I've been serving them meatless dinners every Friday for months now. It's pretty much become routine. Growing up, I was taught that only Fridays in Lent were supposed to be meatless (and Ash Wednesday, of course!) but I have learned lately that all Fridays are penitential days. I haven't mentioned it--it's just been happening here. But I bet the issue will be on the table, so to speak, the first Friday after Easter.
It's been more of a stretch for me than for them. They eat what I put on the table. (Sometimes someone moans and groans about it, but my family generally consists of good eaters--even adventurous ones. Middle Sister likes sushi, for example.) I am the one who thinks about what to serve on which day, and I can shuffle the meal plan as events warrant, but Friday's dinner is Friday's dinner because that is Meatless Night.
But anyway, the issue at hand really is: if they really LIKE shrimp marinara over linguine, or Spanish Garlic Shrimp, or sauteed tilapia, or even pizza, where's the sacrifice?
Maybe it's time to lay this on the table with my family and see what ideas everyone comes up with.
Menu Plan Monday, February 19
SATURDAY: "Not" Rachael Ray's Veggie Not-sagna
SUNDAY: Spaghetti and meatballs
MONDAY: Pork Teriyaki, jasmine rice, stir-fry vegetables
TUESDAY: Roast Chicken
WEDNESDAY: Tomato soup and grilled-cheese sandwiches
THURSDAY: Stroganoff using the leftover beef from last Wednesday's "Valentine Filet Mignon Roast"
FRIDAY: Cheese tortellini with marinara sauce
SATURDAY: Chili. Maybe.
Visit the home of Menu Plan Monday to get many, many, many more ideas and recipes for YOUR family's menu plan!
My Variations on Rachael Ray's Vegetable "Not-sagna"
1 pound curly pasta (recommended: campanelle or cavatappi by Barilla)
Coarse salt
1 10-ounce box frozen chopped spinach, thawed & drained
3 tablespoons extra-virgin olive oil, divided
1 cup frozen shredded zucchini, thawed & drained
2 cups sliced frozen carrots, thawed
1 medium onion, thinly sliced
3 tsp chopped garlic
Salt and pepper
2 tablespoons butter
2 rounded tablespoons all-purpose flour
1 cup vegetable or chicken stock
1 cup milk
1/4 teaspoon grated nutmeg
2 cups Italian 4-cheese mix (I used a mix of mozzarella, provolone, Asiago and Romano)
Heat a pot of water to a boil for pasta. Cook pasta to al dente.
Heat a deep skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil. Add onions and garlic to the pan. Season the vegetables with salt and pepper. When the onions are tender, about 5 minutes, add defrosted spinach and zucchini, separating into small bits as you handle it, and toss to heat through. Transfer veggies to a dish and return skillet to stove top. Add remaining 1 tablespoon of extra-virgin olive oil and the butter. When the butter melts into extra-virgin olive oil, add 2 rounded tablespoons of flour and cook a minute or so, then whisk in stock and milk. Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes. Season the sauce with salt, pepper and nutmeg. Add all cheese to the sauce and cook, stirring constantly, until the cheese melts completely. Slide vegetables back into sauce. Drain pasta and mix with the cheese sauce.
In case you're interested, here's the original recipe. I had no ricotta (well, I HAD ricotta, but it was well on its way to Science Experiment Status) so I decided to improvise from there. I find that Rachael Ray's recipes are quite forgiving that way, and this tasted delicious to me.
No one else in the house will want to eat this, so I'll be freezing the rest in individual portions for lunches. I was the only one home tonight, so I figured I'd cook what I like.
The leftovers will also be great with some leftover marinara sauce on top.
Coarse salt
1 10-ounce box frozen chopped spinach, thawed & drained
3 tablespoons extra-virgin olive oil, divided
1 cup frozen shredded zucchini, thawed & drained
2 cups sliced frozen carrots, thawed
1 medium onion, thinly sliced
3 tsp chopped garlic
Salt and pepper
2 tablespoons butter
2 rounded tablespoons all-purpose flour
1 cup vegetable or chicken stock
1 cup milk
1/4 teaspoon grated nutmeg
2 cups Italian 4-cheese mix (I used a mix of mozzarella, provolone, Asiago and Romano)
Heat a pot of water to a boil for pasta. Cook pasta to al dente.
Heat a deep skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil. Add onions and garlic to the pan. Season the vegetables with salt and pepper. When the onions are tender, about 5 minutes, add defrosted spinach and zucchini, separating into small bits as you handle it, and toss to heat through. Transfer veggies to a dish and return skillet to stove top. Add remaining 1 tablespoon of extra-virgin olive oil and the butter. When the butter melts into extra-virgin olive oil, add 2 rounded tablespoons of flour and cook a minute or so, then whisk in stock and milk. Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes. Season the sauce with salt, pepper and nutmeg. Add all cheese to the sauce and cook, stirring constantly, until the cheese melts completely. Slide vegetables back into sauce. Drain pasta and mix with the cheese sauce.
In case you're interested, here's the original recipe. I had no ricotta (well, I HAD ricotta, but it was well on its way to Science Experiment Status) so I decided to improvise from there. I find that Rachael Ray's recipes are quite forgiving that way, and this tasted delicious to me.
No one else in the house will want to eat this, so I'll be freezing the rest in individual portions for lunches. I was the only one home tonight, so I figured I'd cook what I like.
The leftovers will also be great with some leftover marinara sauce on top.
Thursday, February 15, 2007
Public Service Announcement: Check Your Pantries!
H/T to Milehimama, where I read this first:
Here's the official news release from Con Agra, the manufacturers of Peter Pan peanut butter.
I found one of these jars in my pantry, and am just feeling lucky that we hadn't opened it yet.
The FDA is asking consumers to destroy Peter Pan brand and Great Value brand peanut butter, because it is contaminated with Salmonella. Destroy any jars that begin with product code 2111.
Here's the official news release from Con Agra, the manufacturers of Peter Pan peanut butter.
I found one of these jars in my pantry, and am just feeling lucky that we hadn't opened it yet.
Monday, February 12, 2007
Menu Plan Monday, February 12
SUNDAY: FIL cooked a delicious chicken stir-fry when we visited for dinner. Great stuff, Pop!
MONDAY: Chicken piccata with brown rice and broccoli.
TUESDAY: Spaghetti and meatballs.
WEDNESDAY: It's Valentine's Day and I'll be making a very special meal for my family: Filet mignon, as a roast, with potatoes and green beans.
THURSDAY: Pork and Wild Rice from Taste of Home Simple & Delicious (Feb. 2007)
FRIDAY: Baked flounder with lemon and butter. Side dishes to be determined later.
SATURDAY: It's Pop's birthday celebration. He loves to cook for an audience, so he'll probably be searching for a cool new recipe to try!
Visit the Home of Menu Plan Monday to get more great ideas and recipes for your family meals!
Sunday, February 04, 2007
Menu Plan Monday, February 5
Better late than never??? I got this ready last night, but this morning with one sick kid, and another one who missed the bus, I just never got back to things!
SUNDAY: We just picked on "party food." The feature was Chili Cheese Dip.
MONDAY: Cashew Chicken with rice
TUESDAY: Ham and cabbage with potatoes. This is boiled ham, like my grandmother always made. Nostalgia on a plate.
WEDNESDAY: Hungarian Pork Paprikas with noodles
THURSDAY: Spaghetti and meatballs
FRIDAY: Homemade focaccia with choice of vegetable toppings
SATURDAY (if we're home): Shredded Chicken Sandwiches
Now that you've read what we're eating this week, why not head over to the Home of Menu Plan Monday to check out lots of other great menu ideas and recipes?
Chili Cheese Dip
source: my mom's cousin Patricia
1 pound ground beef, browned and drained
1 package chili seasoning mix
1 8-ounce package of cream cheese
1 6-ounce can of tomato paste
3/4 cup water
1 onion, chopped fine
1 green pepper, diced
Mix all ingredients. Place in casserole dish and bake at 350 for 30 minutes. Serve with tortilla chips.
1 pound ground beef, browned and drained
1 package chili seasoning mix
1 8-ounce package of cream cheese
1 6-ounce can of tomato paste
3/4 cup water
1 onion, chopped fine
1 green pepper, diced
Mix all ingredients. Place in casserole dish and bake at 350 for 30 minutes. Serve with tortilla chips.
Nanny's Ham and Cabbage
This is a family specialty. The ham comes out so moist--way better than baked.
1 bone-in smoked half ham, BUTT END
1 head cabbage
Lots of water
Find a pot big enough to hold your ham. I use my 18-qt Nesco roaster but you can use a deep stockpot as well. (In the roaster, place the ham on the rack.) Cover the ham with water and bring to a boil, then turn down to simmer and let it cook a couple of hours.
Quarter and core the head of cabbage. Put it into the pot with the ham after the ham has been cooking a while (you might have to bail some water out of the pot to make the cabbage fit).
Cook another 30 minutes or a little longer, depending on how soft you like your cabbage.
When everything's done, remove the cabbage and a little water to a smaller pot, and just cover it to keep the cabbage hot. Carve the ham. Save the bone for a future batch of Pea Soup.
1 bone-in smoked half ham, BUTT END
1 head cabbage
Lots of water
Find a pot big enough to hold your ham. I use my 18-qt Nesco roaster but you can use a deep stockpot as well. (In the roaster, place the ham on the rack.) Cover the ham with water and bring to a boil, then turn down to simmer and let it cook a couple of hours.
Quarter and core the head of cabbage. Put it into the pot with the ham after the ham has been cooking a while (you might have to bail some water out of the pot to make the cabbage fit).
Cook another 30 minutes or a little longer, depending on how soft you like your cabbage.
When everything's done, remove the cabbage and a little water to a smaller pot, and just cover it to keep the cabbage hot. Carve the ham. Save the bone for a future batch of Pea Soup.
Cashew Chicken
source: The Complete Chinese Cookbook by Jillian Stewart.
This is one we've enjoyed before...time to enjoy it again! Don't let the long list of ingredients throw you--and if you're missing one or another of the vegetables, no big deal, just substitute what you have on hand. BUT do get everything ready before you start cooking.
CASHEW CHICKEN
12 oz chicken breast, sliced into 1-inch pieces
1 tbl cornstarch
1 tsp salt
1 tsp sesame oil
1 tbl light soy sauce
1/2 tsp sugar
oil for frying
1 cup cashew nuts
2 green onions, chopped
1 small onion, peeled & cubed
1 inch fresh gingerroot, peeled & sliced (I use 1/2 tsp ground instead)
2 cloves minced garlic
3 oz snow peas
2 oz bamboo shoots, thinly sliced
2 tsp cornstarch
1 tbl Hoisin sauce
3/4 cup chicken stock
Roll chicken pieces in cornstarch.
Mix salt, sesame oil, soy sauce and sugar. Pour over chicken. Leave to stand 10 minutes.
Heat oil and fry cashews until golden brown. Remove to paper towels to drain.
Add a little oil and stirfry the onions, ginger and garlic for 2 to 3 minutes. Add snow peas and bamboo. Stirfry 3 more minutes. Remove all of this to a bowl.
Add a little oil and fry chicken for 3 to 4 minutes. Remove, and clean the pan (wad up some paper towels, hold them in your tongs, and wipe out the pan).
Add a little fresh oil and return chicken, vegetables and nuts to pan.
Mix cornstarch, Hoisin sauce and chicken stock. Pour this sauce over chicken. Mix well and cook until the sauce thickens and becomes transparent.
NOTE: Whoops! Forgot the "roll chicken in cornstarch" step. It still tasted great. No harm, no foul if you skip that step.
Shredded Chicken Sandwiches
source: Family Corner
1 T. butter
1 onion, diced
1 stalk celery, chopped
1 cup chicken broth, divided
3 boneless, skinless chicken breasts**
1 T. cornstarch
1/2 cup milk
salt and pepper to taste
6 sandwich buns, split
Melt butter in a large saucepan; saute onion, celery and one tablespoon broth for 5 minutes. Add chicken and remaining broth; bring to a boil. Reduce heat; simmer until chicken is tender, about 15 to 20 mintures. Remove chicken from saucepan and allow to cool, reserving broth. Shred chicken; return to broth in saucepan and bring to a simmer. Whisk cornstarch and milk together in a small bowl; slowly stir into chicken mixture. Simmer and stir mixture is thickened but still moist, about 8 minutes. Add salt and pepper to taste; spoon onto buns. Makes 6 sandwiches.
**They're "dark meat" fans in my house, so I'll probably use two chicken leg quarters.
1 T. butter
1 onion, diced
1 stalk celery, chopped
1 cup chicken broth, divided
3 boneless, skinless chicken breasts**
1 T. cornstarch
1/2 cup milk
salt and pepper to taste
6 sandwich buns, split
Melt butter in a large saucepan; saute onion, celery and one tablespoon broth for 5 minutes. Add chicken and remaining broth; bring to a boil. Reduce heat; simmer until chicken is tender, about 15 to 20 mintures. Remove chicken from saucepan and allow to cool, reserving broth. Shred chicken; return to broth in saucepan and bring to a simmer. Whisk cornstarch and milk together in a small bowl; slowly stir into chicken mixture. Simmer and stir mixture is thickened but still moist, about 8 minutes. Add salt and pepper to taste; spoon onto buns. Makes 6 sandwiches.
**They're "dark meat" fans in my house, so I'll probably use two chicken leg quarters.
Sunday, January 28, 2007
Menu Plan Monday, January 29
Between some award-winning recipes at Family Corner, last week's Menu Plan Monday, and the February issue of Taste of Home Simple and Delicious (Orgjunkie is right--get your hands on this one!), I didn't have too much trouble getting February's menu plan done! I'll be posting it here a week at a time, because I do adjust as needed when things come up. (That's why my menu's in pencil, folks)....
SUNDAY: Tandoori Chicken, Orzo, Roasted Brussels Sprouts, raw vegetable platter
MONDAY: Balsamic-Maple Pork Chops, Brown Rice, Steamed Broccoli
TUESDAY: Spaghetti and meatballs
WEDNESDAY: Beef & Cheese French Bread (from the Simple & Delicious magazine, p. 31)
THURSDAY: Chicken Marsala
FRIDAY: Spanish Garlic Shrimp, Jasmine Rice (didn't make this one last week)
SATURDAY: Company's coming for dinner! We're having Sweet Onion Pork Roast, Mashed Potatoes, and a vegetable to be determined later. For dessert, Lemonade Pie.
Don't forget to visit the Hostess of Menu Plan Monday to get all the links to all the menus and great recipes!
Lemonade Pie
A little taste of summer. Easier than cheesecake and just as rich!
Get the recipe at Cook and Count.
Wednesday, January 24, 2007
Homemaking Meme
I found this one at The Markmiller 5.
Aprons – Yes or No? If Yes, what does your favorite look like?
Yes! I have three white butcher aprons. But I intend to get my oven mitts on something that looks a little nicer in time for National Wear an Apron Day!
Baking – Favorite thing to bake
Breads, brownies, scones....I love to bake.
Clothesline – Yes or No?
YES! I have a really big one in the backyard that can hold 3 tubs of laundry at once. For winter, I have a few short lines in the basement for those things that I absolutely will not put in the dryer.
Donuts - have you ever made them?
No.
Every day – One homemaking thing you do every day
I always make our bed.
Freezer – Do you have a separate deep freeze?
Yes.
Garbage Disposal – Yes or No?
No.
Handbook – What is your favorite homemaking resource?
The Internet. Specifically, Family Corner.
Ironing – Love it or hate it? Or hate it but love the results?
It's not too bad, especially if I can watch TV while I do it. I like to iron in batches instead of one item at a time.
Junk drawer – Yes or No? Where is it?
My whole desk is one big junk drawer.
I also have several in the dining room.
Kitchen – Color and decorating scheme
Blue and white. No "decorating scheme" unless you consider Small and Crowded to be a scheme.
Love – What is your favorite part of homemaking?
Feeding my family.
Mop – Yes or No?
Only because I have to for sanitary reasons.
Nylons – Wash by hand or in the washing machine?
In the washer, when I MUST wear them, but I dry them on the line.
Oven – Do you use the window or open the oven to check?
I usually open it up.
Pizza – What do you put on yours?
I like very thin sliced peppers and onions.
Quiet – What do you do during the day when you get a quiet moment?
I either read or check my favorite blogs.
Recipe card box – Yes or No? What does it look like?
I have a binder (5X8) that sits on top of a 2-drawer card box, on this cool easel setup. It was handmade by high school students in a vo-tech high school where my mom used to teach.
Style of house – What style is your house?
1960s split level (ewwww! But it's home.)
Tablecloths and napkins – Yes or No?
Paper napkins, plastic placemats. I'm all about practicality here.
Under the kitchen sink – Organized or toxic wasteland?
Organized! The only things under there are a bag of paper recycling and an old dishpan for bottles and cans.
Vacuum – How many times per week?
When the debris shows, I vacuum.
Wash – How many loads of laundry do you do per week?
At least 2 a day.
X’s – Do you keep a daily list of things to do that you cross off?
Sometimes. And I'll admit to writing things on the list, just so I can cross them off.
Yard – Yes or No? Who does what?
I don't do the yard.
Zzz’s – What is your last homemaking task for the day before going to bed?
Start the dishwasher.
Want to play? Let me know in the combox.
Aprons – Yes or No? If Yes, what does your favorite look like?
Yes! I have three white butcher aprons. But I intend to get my oven mitts on something that looks a little nicer in time for National Wear an Apron Day!
Baking – Favorite thing to bake
Breads, brownies, scones....I love to bake.
Clothesline – Yes or No?
YES! I have a really big one in the backyard that can hold 3 tubs of laundry at once. For winter, I have a few short lines in the basement for those things that I absolutely will not put in the dryer.
Donuts - have you ever made them?
No.
Every day – One homemaking thing you do every day
I always make our bed.
Freezer – Do you have a separate deep freeze?
Yes.
Garbage Disposal – Yes or No?
No.
Handbook – What is your favorite homemaking resource?
The Internet. Specifically, Family Corner.
Ironing – Love it or hate it? Or hate it but love the results?
It's not too bad, especially if I can watch TV while I do it. I like to iron in batches instead of one item at a time.
Junk drawer – Yes or No? Where is it?
My whole desk is one big junk drawer.
I also have several in the dining room.
Kitchen – Color and decorating scheme
Blue and white. No "decorating scheme" unless you consider Small and Crowded to be a scheme.
Love – What is your favorite part of homemaking?
Feeding my family.
Mop – Yes or No?
Only because I have to for sanitary reasons.
Nylons – Wash by hand or in the washing machine?
In the washer, when I MUST wear them, but I dry them on the line.
Oven – Do you use the window or open the oven to check?
I usually open it up.
Pizza – What do you put on yours?
I like very thin sliced peppers and onions.
Quiet – What do you do during the day when you get a quiet moment?
I either read or check my favorite blogs.
Recipe card box – Yes or No? What does it look like?
I have a binder (5X8) that sits on top of a 2-drawer card box, on this cool easel setup. It was handmade by high school students in a vo-tech high school where my mom used to teach.
Style of house – What style is your house?
1960s split level (ewwww! But it's home.)
Tablecloths and napkins – Yes or No?
Paper napkins, plastic placemats. I'm all about practicality here.
Under the kitchen sink – Organized or toxic wasteland?
Organized! The only things under there are a bag of paper recycling and an old dishpan for bottles and cans.
Vacuum – How many times per week?
When the debris shows, I vacuum.
Wash – How many loads of laundry do you do per week?
At least 2 a day.
X’s – Do you keep a daily list of things to do that you cross off?
Sometimes. And I'll admit to writing things on the list, just so I can cross them off.
Yard – Yes or No? Who does what?
I don't do the yard.
Zzz’s – What is your last homemaking task for the day before going to bed?
Start the dishwasher.
Want to play? Let me know in the combox.
Sunday, January 21, 2007
Menu Plan Monday, January 22
My great-aunt makes GREAT vegetable-beef-barley soup! She sent me a "care package" of 3 quarts of soup via my mom. Guess what's for lunch this week?
Here's what my family will be eating for dinner this week:
SUNDAY: Chinese Buffet
MONDAY: Swiss Chicken Bake, rice, roasted Brussels sprouts for me, pickled beets for the rest of the hungry hordes (who appear to believe that Brussels sprouts were created by mothers who want to torture their children. YES, my husband is one of these people!)
TUESDAY: Spaghetti and meatballs (Big Brother gets his braces adjusted Monday. He'll need an easy meal!)
WEDNESDAY: Roast pork topped with caramelized onion; baked yams; green beans
THURSDAY: Ranch chicken strips, French fries, broccoli (just dip chicken strips in ranch dressing and seasoned bread crumbs, then fry until done)
FRIDAY: Spanish garlic shrimp over Jasmine rice
SATURDAY: We're attending a parish event: "Pizza, Pins and Pop" at a local bowling alley.
Visit the home of Menu Plan Monday to get more great ideas for YOUR dinner menus!
Here's what my family will be eating for dinner this week:
SUNDAY: Chinese Buffet
MONDAY: Swiss Chicken Bake, rice, roasted Brussels sprouts for me, pickled beets for the rest of the hungry hordes (who appear to believe that Brussels sprouts were created by mothers who want to torture their children. YES, my husband is one of these people!)
TUESDAY: Spaghetti and meatballs (Big Brother gets his braces adjusted Monday. He'll need an easy meal!)
WEDNESDAY: Roast pork topped with caramelized onion; baked yams; green beans
THURSDAY: Ranch chicken strips, French fries, broccoli (just dip chicken strips in ranch dressing and seasoned bread crumbs, then fry until done)
FRIDAY: Spanish garlic shrimp over Jasmine rice
SATURDAY: We're attending a parish event: "Pizza, Pins and Pop" at a local bowling alley.
Visit the home of Menu Plan Monday to get more great ideas for YOUR dinner menus!
Friday, January 19, 2007
Focaccia Taste Test
I was asked by some readers to report on the Focaccia recipe we were trying today.
A few notes:
A double batch is just a TINY bit too much to fit happily in my bread machine pan (eeek!) I had to run out and pick up Big Brother, who missed the bus, and the dough sat a few minutes and grew bigger in there. Luckily I got home before it was a gooey mess everywhere.
I divided the dough into 6 portions and made smaller ones, 3 per cookie sheet.
I brushed olive oil all over the dough before adding any topping.
I also mixed a can of tomato paste and a tsp each of Italian seasoning and garlic powder and spread a thin layer of that on top of the olive oil. Then I topped with vegetables and/or cheese as desired.
NEXT TIME I will oil the dough and cover it in plastic wrap before the second rise.
There WILL be a next time.
A few notes:
A double batch is just a TINY bit too much to fit happily in my bread machine pan (eeek!) I had to run out and pick up Big Brother, who missed the bus, and the dough sat a few minutes and grew bigger in there. Luckily I got home before it was a gooey mess everywhere.
I divided the dough into 6 portions and made smaller ones, 3 per cookie sheet.
I brushed olive oil all over the dough before adding any topping.
I also mixed a can of tomato paste and a tsp each of Italian seasoning and garlic powder and spread a thin layer of that on top of the olive oil. Then I topped with vegetables and/or cheese as desired.
NEXT TIME I will oil the dough and cover it in plastic wrap before the second rise.
There WILL be a next time.
Sunday, January 14, 2007
Menu Plan Monday, January 15
SUNDAY: Hoagie night
MONDAY: HAPPY BIRTHDAY to Big Brother! He's chosen Pork Teriyaki for his birthday meal. (We never had this one last week)
TUESDAY: Pollo con Limon y Ajillo with Spanish Rustic Peas and fried potatoes.
WEDNESDAY: Spaghetti
THURSDAY: Goulash
FRIDAY: Homemade Focaccia (we're trying a new recipe here....we'll see how it goes!)
SATURDAY: Big Brother and TheDad will be camping with the Boy Scouts, so the rest of us will keep it simple tonight.
Visit the home of Menu Plan Monday to see some great meal ideas!
MONDAY: HAPPY BIRTHDAY to Big Brother! He's chosen Pork Teriyaki for his birthday meal. (We never had this one last week)
TUESDAY: Pollo con Limon y Ajillo with Spanish Rustic Peas and fried potatoes.
WEDNESDAY: Spaghetti
THURSDAY: Goulash
FRIDAY: Homemade Focaccia (we're trying a new recipe here....we'll see how it goes!)
SATURDAY: Big Brother and TheDad will be camping with the Boy Scouts, so the rest of us will keep it simple tonight.
Visit the home of Menu Plan Monday to see some great meal ideas!
Focaccia
INGREDIENTS
• 3/4 cup water (70° to 80°)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 cups bread flour
• 1 tablespoon sugar
• 1-1/2 teaspoons active dry yeast
• 2 medium onions, sliced and quartered
• 3 garlic cloves, minced
• 1/4 cup butter
• 2 teaspoons Italian seasoning
• 1 cup (4 ounces) shredded cheddar cheese
• 2 tablespoons grated Parmesan cheese
•
DIRECTIONS
In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting.
When the cycle is completed, turn dough onto a lightly greased 12-in. pizza pan; pat into a 10-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes. Meanwhile, in a large skillet, saute onions and garlic in butter for 18-20 minutes or until golden brown. Stir in the Italian seasoning; cook 1 minute longer.
Using the end of a wooden spoon handle, make deep indentations 1 in. apart in dough. Top with onion mixture and cheeses. Bake at 400° for 15-18 minutes or until golden brown. Serve warm. Yield: 12 servings.
• 3/4 cup water (70° to 80°)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 cups bread flour
• 1 tablespoon sugar
• 1-1/2 teaspoons active dry yeast
• 2 medium onions, sliced and quartered
• 3 garlic cloves, minced
• 1/4 cup butter
• 2 teaspoons Italian seasoning
• 1 cup (4 ounces) shredded cheddar cheese
• 2 tablespoons grated Parmesan cheese
•
DIRECTIONS
In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting.
When the cycle is completed, turn dough onto a lightly greased 12-in. pizza pan; pat into a 10-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes. Meanwhile, in a large skillet, saute onions and garlic in butter for 18-20 minutes or until golden brown. Stir in the Italian seasoning; cook 1 minute longer.
Using the end of a wooden spoon handle, make deep indentations 1 in. apart in dough. Top with onion mixture and cheeses. Bake at 400° for 15-18 minutes or until golden brown. Serve warm. Yield: 12 servings.
Pollo Con Limon y Ajillo, and Spanish Rustic Peas
A Two-For-One deal on a delicious and easy Spanish dinner.
Serve with fried potatoes (not French fries, but skillet-fried potatoes) and crusty bread.
Chicken:
1 dozen large chicken tenders
2 tbl olive oil
1 shallot, finely chopped (I substitute 1 very small onion)
4 tsp minced garlic
1 tsp paprika
juice of 1 lemon
2 tbl chopped fresh parsley
salt and ground black pepper
Heat oil in a frying pan. Stirfry the chicken with the shallot (or onion), garlic and paprika over a high heat for about 3 minutes or until cooked through.
Add the lemon and parsley and season with salt and pepper to taste.
Peas:
2 cups frozen peas
2 tbl olive oil
1/4 cup water
salt and pepper to taste
Cook frozen peas in oil and water in an open pan, stirring occasionally, until water has evaporated almost completely (watch carefully so peas don't burn!) Season with salt & pepper.
Serve with fried potatoes (not French fries, but skillet-fried potatoes) and crusty bread.
Chicken:
1 dozen large chicken tenders
2 tbl olive oil
1 shallot, finely chopped (I substitute 1 very small onion)
4 tsp minced garlic
1 tsp paprika
juice of 1 lemon
2 tbl chopped fresh parsley
salt and ground black pepper
Heat oil in a frying pan. Stirfry the chicken with the shallot (or onion), garlic and paprika over a high heat for about 3 minutes or until cooked through.
Add the lemon and parsley and season with salt and pepper to taste.
Peas:
2 cups frozen peas
2 tbl olive oil
1/4 cup water
salt and pepper to taste
Cook frozen peas in oil and water in an open pan, stirring occasionally, until water has evaporated almost completely (watch carefully so peas don't burn!) Season with salt & pepper.
Sunday, January 07, 2007
Pasta e Fagioli
28-oz can diced tomatoes with sauce
14-oz can diced tomatoes in sauce
14-oz can chicken broth
2 14-oz cans beans (I used Navy beans and small white beans)
2 carrots, peeled and cut up
1 stalk celery, cut up
1 onion, diced
garlic
salt
pepper
rosemary
Simmer a few hours.
Cook some pasta. Add it to the soup, let simmer a couple more minutes, and serve.
It's probably not anything near an authentic recipe, but it tasted good.
14-oz can diced tomatoes in sauce
14-oz can chicken broth
2 14-oz cans beans (I used Navy beans and small white beans)
2 carrots, peeled and cut up
1 stalk celery, cut up
1 onion, diced
garlic
salt
pepper
rosemary
Simmer a few hours.
Cook some pasta. Add it to the soup, let simmer a couple more minutes, and serve.
It's probably not anything near an authentic recipe, but it tasted good.
Beef Burgundy Stroganoff
For lack of a better name...I invented this dish as a combo of some other recipes I have cooked before. It's a delicious way to "recycle" your leftovers.
2 cups thick-sliced cooked roast beef/pot roast, cubed
1 can cream of mushroom soup, condensed
1/2 cup burgundy wine
1 packet onion soup mix
1/2 tsp dried thyme
2 cups sliced white mushrooms
Mix soup, wine, thyme and soup mix until well blended. Add cubed meat and sliced mushrooms. Stir until coated. Cover and cook 20 to 30 minutes, stirring occasionally. Serve over noodles.
2 cups thick-sliced cooked roast beef/pot roast, cubed
1 can cream of mushroom soup, condensed
1/2 cup burgundy wine
1 packet onion soup mix
1/2 tsp dried thyme
2 cups sliced white mushrooms
Mix soup, wine, thyme and soup mix until well blended. Add cubed meat and sliced mushrooms. Stir until coated. Cover and cook 20 to 30 minutes, stirring occasionally. Serve over noodles.
Magnificent Marinara Sauce
My homemade chunky marinara sauce:
1 onion, chopped
5 cloves garlic, minced
Olive oil for the pan
Dash of white wine for deglazing
1 14-oz can petite diced tomatoes
1 28-oz can crushed tomatoes
Seasonings to taste: coarse salt, oregano, basil & a touch of crushed red pepper, pinch of sugar
Saute the onion in the olive oil. When it begins to soften, add the garlic and saute for a minute or so. Deglaze the pan with the white wine. Add tomatoes and seasonings and simmer, covered, at least 1/2 hour.
I just tweaked this recipe today after overhearing someone talking about the white-wine-deglazing step. Normally I do this in my Nesco roaster but I did it all in a large heavy skillet, and I WILL NOT MAKE MARINARA ANY OTHER WAY EVER AGAIN. I could eat this sauce with a spoon.
5 cloves garlic, minced
Olive oil for the pan
Dash of white wine for deglazing
1 14-oz can petite diced tomatoes
1 28-oz can crushed tomatoes
Seasonings to taste: coarse salt, oregano, basil & a touch of crushed red pepper, pinch of sugar
Saute the onion in the olive oil. When it begins to soften, add the garlic and saute for a minute or so. Deglaze the pan with the white wine. Add tomatoes and seasonings and simmer, covered, at least 1/2 hour.
I just tweaked this recipe today after overhearing someone talking about the white-wine-deglazing step. Normally I do this in my Nesco roaster but I did it all in a large heavy skillet, and I WILL NOT MAKE MARINARA ANY OTHER WAY EVER AGAIN. I could eat this sauce with a spoon.
Menu Plan Monday, January 8
Boy, I have missed doing the menu plans!
I'll go through last week, when I just plain FORGOT, and the coming week.
NEW YEAR'S DAY: Dinner at our friends' home. Great food, great company--great way to start the year.
TUESDAY, JAN. 2: Beef Burgundy Stroganoff
WEDNESDAY, JAN. 3: Spaghetti and meatballs
THURSDAY, JAN. 4: Balsamic Chicken with Thyme, Jasmine Rice, Green Beans
FRIDAY, JAN. 5: Pasta e fagioli
SATURDAY, JAN. 6: Pizza party at my brother-in-law's
SUNDAY, JAN. 7: Lemon Mushroom Herb Chicken with rice and vegetables. One of my "forum buddies" from Family Corner created this recipe, and it's absolutely delicious! HINT: I like to mix up a big batch of the seasoned flour and just keep it in a jar in the cabinet. It's easy to just pour out the amount I need to flour the chicken.
MONDAY, JAN. 8: Spaghetti & meatballs
TUESDAY, JAN. 9: Greek Chicken with Potatoes
WEDNESDAY, JAN. 10: Pot roast with noodles and gravy
THURSDAY, JAN. 11: Pork Teriyaki with brown rice
FRIDAY, JAN. 12: Cheese ravioli with homemade marinara sauce
SATURDAY, JAN. 13: Our anniversary!
Visit the home of Menu Plan Monday for plenty of great menu ideas!
Sunday, December 31, 2006
My Prayer Intentions
Remember, O Most Gracious Virgin Mary, that never was it known that anyone who fled to thy protection, implored thy help, or sought thy intercession was left unaided.
Inspired by this confidence, I fly unto thee, O Virgin of Virgins, my Mother. To thee do I come; before thee I stand, sinful and sorrowful.
O Mother of the Word Incarnate, despise not my petitions, by in thy clemency hear and answer them. Amen.
When I read or type these intentions, I will be praying in my heart for those mentioned here.
For my husband, who works really hard, who has stress at work, and whom I love very much. Saint Joseph, pray for him.
For my children, that they may grow up healthy and strong in their faith. Saint Joseph, Saint John Bosco, and Saint Anthony, pray for them.
For my mom, whose doctor had some concerns after her routine mammogram. Our Lady of Perpetual Help, pray for her. Saint Anthony, pray for her.
For Miss Barbara who is being treated for leukemia. Saint Anthony, pray for her.
For Father Dan, for healing and strength for him. Saint John Vianney, and Saint Francis, pray for him.
For Christina, who is beginning her hunt for a teaching job as she prepares to graduate from college. Saints Luke and Catherine of Bologna, patrons of artists, and Saint Gregory the Great, patron of teachers, pray for her.
For my great-aunt Anna, recovering from knee surgery. Saint Luke, pray for her. Saint Roch, patron of knee problems, pray for her. Saint Anthony, pray for her.
For Sue, SFO, who is recovering from elbow surgery. Saint Luke, patron of surgeons, pray for her and her medical team.
In thanksgiving for Natalie's kidney transplant, with prayers for the family of the donor, and for her continued good health. Saint Luke, pray for her. Saint Anthony, pray for her.
For my uncle, who is pastor of a church he is trying to revitalize, but which may be closed down in the future--and for all in churches that may become victims of diocesan "consolidations." Saint John Vianney, pray for him.
For all the members of my SFO fraternity and the intentions they hold in their hearts. Saints Francis, Clare and Anthony, pray for them.
For J, whom I know only through her blog, and her very special intention. May God give her strength, courage, perseverance and faith in her time of difficulty. Saint Anne, pray for her. Saint Edward the Confessor, pray for her.
For my friends at Family Corner and their intentions.
Monday, December 18, 2006
Menu Plan Monday, December 18
MONDAY: Pork Teriyaki, Brown Rice, Broccoli
TUESDAY: Chicken Parmesan, Pasta, Garlic Bread
WEDNESDAY: Tandoori Chicken, Jasmine Rice, Green Beans
THURSDAY: Spaghetti and meatballs
FRIDAY: It's our cookie baking day, so we'll have pizza for dinner!
SATURDAY: Chicken Piccata (never got to it last week and the kids are pestering me for it....)
SUNDAY: Christmas Eve Polish Wigilia dinner with my husband's family. All the homemade pierogi you can eat, plus baked ham, mushrooms, bread, and enough desserts to send the whole family into a diabetic coma. I can't wait.
MONDAY: Christmas Dinner. We're hosting my husband's parents. We're serving filet mignon. I haven't figured out the rest of the menu yet.
Visit the home of Menu Plan Monday to see what everyone else is having for dinner this week!
TUESDAY: Chicken Parmesan, Pasta, Garlic Bread
WEDNESDAY: Tandoori Chicken, Jasmine Rice, Green Beans
THURSDAY: Spaghetti and meatballs
FRIDAY: It's our cookie baking day, so we'll have pizza for dinner!
SATURDAY: Chicken Piccata (never got to it last week and the kids are pestering me for it....)
SUNDAY: Christmas Eve Polish Wigilia dinner with my husband's family. All the homemade pierogi you can eat, plus baked ham, mushrooms, bread, and enough desserts to send the whole family into a diabetic coma. I can't wait.
MONDAY: Christmas Dinner. We're hosting my husband's parents. We're serving filet mignon. I haven't figured out the rest of the menu yet.
Visit the home of Menu Plan Monday to see what everyone else is having for dinner this week!
Monday, December 11, 2006
Menu Plan Monday, December 11
MONDAY: Hungarian Pork Paprikas with noodles
TUESDAY: Spaghetti & meatballs (time to make the big batch!)
WEDNESDAY: Sports banquet at Big Brother's school
THURSDAY: Chicken Chili Blanco
FRIDAY: Pizza
SATURDAY: Chicken Piccata
SUNDAY: Sausage, Pepper & Onion sandwiches
Visit the Home of Menu Plan Monday for lots of links to more great ideas!
Hungarian Pork Paprikas
This is my adaptation of a Rachael Ray recipe in her book Comfort Foods.
HUNGARIAN PORK PAPRIKAS
1 lb boneless pork loin, cut into 1-inch cubes
3 TBL flour
1 1/2 TBL Hungarian sweet paprika
1 tsp dried marjoram
1/4 cup olive oil
14-oz can plain diced tomatoes
2 cups sliced fresh mushrooms
1 small onion, chopped (about 1/4 cup)
salt & pepper to taste
1/2 cup lowfat sour cream
Combine flour, paprika and marjoram. Coat pork cubes in mixture.
Preheat deep skillet over medium-high heat. Add olive oil, then add coated meat cubes and cook 3 minutes per side, shaking pan occasionally.
Add tomatoes, mushrooms and onions to pan. Stir pan with wooden spoon to loosen any drippings. Add sour cream and stir until combined. Season with salt & pepper.
Serve over hot cooked noodles.
Sunday, December 10, 2006
Family Favorite Rocky Road
A few years ago I came across this recipe for Rocky Road fudge on a home organization website.
It's a great recipe because even small children can help (by dumping the marshmallows and peanuts into the Very Big Bowl and mixing them up while the rest of the ingredients melt.)
I've modified the recipe a bit to use the microwave instead of stovetop. It makes for easier cleanup too. I am ALL ABOUT easy cleanup, folks. If there's any way to make less of a mess, it's for me.
So here's my version of CEO's Rocky Road:
1 bag mini marshmallows
2 cups dry roasted peanuts
1 can sweetened condensed milk
1 bag (12 oz) chocolate chips (semisweet or milk chocolate)
2 tbl butter
1. Get a Very Big Bowl and mix up the marshmallows and peanuts. Let the little ones help with this! If they eat a few, no big deal. The peanuts will always sink to the bottom, but little kids will be happy to stir and stir anyway.
2. Line a 9X13 pan with waxed paper. Do this before the next step because there's no time later!
3. Melt the milk, chips and butter in a microwavable bowl. I put it on for 45 seconds, take it out to stir, and put it back for increments of 30 until it's smooth.
4. As soon as the chocolate mixture is smooth, pour it into the mix of peanuts and marshmallows and stir until everything is coated. Press into the lined pan. Chill until set. Remove from pan and cut into cubes.
This is a must-give to Little Brother's Godfather and Big Brother's Bus Driver. They've received it in the past, and really, really like it.
One time I made it with M&Ms instead of peanuts. Little Brother's Godmother really, really likes that variation!
The original recipe says you can keep this at room temp but I find that it gets pretty messy that way. I prefer to refrigerate the Rocky Road.
It's a great recipe because even small children can help (by dumping the marshmallows and peanuts into the Very Big Bowl and mixing them up while the rest of the ingredients melt.)
I've modified the recipe a bit to use the microwave instead of stovetop. It makes for easier cleanup too. I am ALL ABOUT easy cleanup, folks. If there's any way to make less of a mess, it's for me.
So here's my version of CEO's Rocky Road:
1 bag mini marshmallows
2 cups dry roasted peanuts
1 can sweetened condensed milk
1 bag (12 oz) chocolate chips (semisweet or milk chocolate)
2 tbl butter
1. Get a Very Big Bowl and mix up the marshmallows and peanuts. Let the little ones help with this! If they eat a few, no big deal. The peanuts will always sink to the bottom, but little kids will be happy to stir and stir anyway.
2. Line a 9X13 pan with waxed paper. Do this before the next step because there's no time later!
3. Melt the milk, chips and butter in a microwavable bowl. I put it on for 45 seconds, take it out to stir, and put it back for increments of 30 until it's smooth.
4. As soon as the chocolate mixture is smooth, pour it into the mix of peanuts and marshmallows and stir until everything is coated. Press into the lined pan. Chill until set. Remove from pan and cut into cubes.
This is a must-give to Little Brother's Godfather and Big Brother's Bus Driver. They've received it in the past, and really, really like it.
One time I made it with M&Ms instead of peanuts. Little Brother's Godmother really, really likes that variation!
The original recipe says you can keep this at room temp but I find that it gets pretty messy that way. I prefer to refrigerate the Rocky Road.
Monday, December 04, 2006
Menu Plan Monday, December 4
Organizing junkie, who usually hosts Menu Plan Monday, is on vacation this week.
I am not. People are demanding meals on a regular basis here. And I like cooking, though if by some miracle someone else did the cleaning up, I wouldn't complain!
Here's what's on the menu this week:
MONDAY: Roast Pork with Caramelized Onions, Roasted Potatoes and Sweet Potatoes, Portuguese Easter Bread
TUESDAY: Grandpa's Dark Meat Chicken over pasta
WEDNESDAY: Beef Stroganoff
THURSDAY: Hawaiian Chicken with Pineapple, Brown Rice, Broccoli (this one got skipped last week)
FRIDAY: Baked whiting (side dishes to be named later)
SATURDAY: Turkey Dinner from the Freezer (turkey and stuffing frozen after Thanksgiving) with mashed potatoes and green beans
SUNDAY: Beef and Cheese Enchiladas
Roast Pork with Caramelized Onions
2-lb boneless pork roast
1 Vidalia onion (the hugest you can get)
2 tbl olive oil
2 tbl sugar
Put pork into your roaster and start cooking at 325.
Use a heavy skillet to caramelize the onions. Add olive oil, onion and sugar. Stir to coat. Let cook about 1/2 hour, stirring OCCASIONALLY. Yes, it takes a while, but it is SO worth it.
When the onions are done, top the pork with the onions and continue cooking the pork until it's done.
1 Vidalia onion (the hugest you can get)
2 tbl olive oil
2 tbl sugar
Put pork into your roaster and start cooking at 325.
Use a heavy skillet to caramelize the onions. Add olive oil, onion and sugar. Stir to coat. Let cook about 1/2 hour, stirring OCCASIONALLY. Yes, it takes a while, but it is SO worth it.
When the onions are done, top the pork with the onions and continue cooking the pork until it's done.
Saucy Baked Chicken with Mushrooms
The kids call this "Grandpa's Dark Meat Chicken." The original recipe calls for boneless, skinless chicken thighs. I've modified Grandpa's recipe so I can use cooked chicken or turkey.
2 cups cubed cooked chicken or turkey
8 oz fresh mushrooms, halved
1 large onion cut in thin wedges
1 can diced tomatoes (14 oz)
1 can tomato paste (6 oz)
OPTIONAL: chunks of bell peppers
Cook mushrooms & onions (and peppers, if using) in skillet in a little olive oil.
Stir in tomatoes, tomato paste, water & spices.
Spoon vegetable sauce over chicken.
Bake uncovered 40 min. at 375.
Serve over pasta, with crusty bread.
2 cups cubed cooked chicken or turkey
8 oz fresh mushrooms, halved
1 large onion cut in thin wedges
1 can diced tomatoes (14 oz)
1 can tomato paste (6 oz)
OPTIONAL: chunks of bell peppers
Cook mushrooms & onions (and peppers, if using) in skillet in a little olive oil.
Stir in tomatoes, tomato paste, water & spices.
Spoon vegetable sauce over chicken.
Bake uncovered 40 min. at 375.
Serve over pasta, with crusty bread.
Sunday, November 26, 2006
Pot Roast
1 3-lb bottom round roast
1 packet French onion soup mix
2 onions, peeled and halved
10 baby carrots
10 ounces mushrooms, whole
1/4 cup water
1 tbl olive oil
1. In a heavy skillet, brown the meat in the oil until brown on all sides.
2. Do not use the rack in the Nesco for this recipe! Preheat the Nesco to 300 while you brown the roast.
3. Place the meat in the cookwell, fat side down. Sprinkle onion soup mix on top. Add vegetables along the sides. Pour the water over top. Cover.
4. Roast for about 2 hours. The meat should be falling apart!
1 packet French onion soup mix
2 onions, peeled and halved
10 baby carrots
10 ounces mushrooms, whole
1/4 cup water
1 tbl olive oil
1. In a heavy skillet, brown the meat in the oil until brown on all sides.
2. Do not use the rack in the Nesco for this recipe! Preheat the Nesco to 300 while you brown the roast.
3. Place the meat in the cookwell, fat side down. Sprinkle onion soup mix on top. Add vegetables along the sides. Pour the water over top. Cover.
4. Roast for about 2 hours. The meat should be falling apart!
Menu Plan Monday, November 27
Sunday: Teriyaki Pork, Jasmine Rice, Green Beans
Monday: Chicken Paprikas, Spaetzle
Tuesday: Pot Roast, Noodles, Brown Gravy, Carrots & Mushrooms
Wednesday: Spaghetti & Meatballs
Thursday: Hawaiian Chicken with Pineapple, Brown Rice, Broccoli
Friday: Baked Whiting with Lemon & Butter, Roasted Potatoes & Vegetables
Saturday: Hot dogs, Sauerkraut, Mac & Cheese
Visit all the other Menu Plan Monday participants and get some great ideas for YOUR family menu. As soon as Middle Sister's basketball schedule comes in this week, I'll be planning out next month, so I intend to peek in on what everyone else will be cooking.
Wednesday, November 22, 2006
Nanny's Stuffing
(It's just not Thanksgiving without this dish. Hand me some stuffing and a bowl of mashed turnips and I'm all set.)
Get the recipe with nutrition facts at Cook and Count.
Get the recipe with nutrition facts at Cook and Count.
Sunday, November 19, 2006
Menu Plan Monday, November 20
Sunday:
>Salmon with Teriyaki Sauce, baked sweet potato for me, mac & cheese for the kids
Monday: Meatball Sandwiches
Tuesday: It's "Try a New Recipe Tuesday" and we're having Heather's Tandoori Chicken since just reading the recipe made me drool! I think Jasmine Rice will be a good side with this, and a Green Vegetable to be Named Later.
Wednesday: Spaghetti and Meatballs
Thursday: HAPPY THANKSGIVING! Turkey for everyone! Pass the mashed potatoes. Also on the menu: Nanny's Stuffing (see post above), Granma's Rolls, Mashed Turnips (or rutabagas, whichever you call the orange ones), cranberry sauce out of the can, a miscellaneous green vegetable, homemade apple pie, and coconut-custard pie.
Friday: Leftover Day
Saturday is unplanned at this time. Further bulletins as events warrant.
Visit the other Menu Plan Monday participants and find out what's for dinner at everyone else's house!
Monday, November 13, 2006
Menu Plan Monday, November 13
MONDAY: Goulash with noodles or spaetzle
TUESDAY: Chicken Piccata, rice, and broccoli (This is a family favorite--my kids beg me to make it!)
WEDNESDAY: Spaghetti and Meatballs
THURSDAY: Chili
FRIDAY: Shrimp Fried Rice
Saturday we'll be visiting family so I won't be cooking.
Sunday is "Anybody's Guess!"
Visit the headquarters of Menu Plan Monday to see what everyone else is making this week! There are some great ideas and recipes out there.
Shrimp Fried Rice
This makes plenty! It's a one-pot meal, is great to use up leftovers, and it tastes like you fussed.
4 cups cooled, cooked rice
1 onion, chopped fine
2 tbl minced garlic
1 to 2 cups frozen vegetables (anything works as long as it's in small pieces)
2 cups cooked "salad" shrimp (any cooked meat can be used)
Soy sauce to taste
Olive oil for the pan
A little sesame oil to finish
Saute the onion in olive oil in a large skillet. Add rice, garlic and vegetables. Cook until everything is hot. Stir in soy sauce. Add shrimp and cook, stirring, until heated through. Drizzle a little sesame oil over the top, stir in, and serve.
For a treat, serve with fortune cookies.
4 cups cooled, cooked rice
1 onion, chopped fine
2 tbl minced garlic
1 to 2 cups frozen vegetables (anything works as long as it's in small pieces)
2 cups cooked "salad" shrimp (any cooked meat can be used)
Soy sauce to taste
Olive oil for the pan
A little sesame oil to finish
Saute the onion in olive oil in a large skillet. Add rice, garlic and vegetables. Cook until everything is hot. Stir in soy sauce. Add shrimp and cook, stirring, until heated through. Drizzle a little sesame oil over the top, stir in, and serve.
For a treat, serve with fortune cookies.
Copycat Wendy's Chili
2 pounds ground beef, browned and drained*
1 can tomato sauce, 29 ounces
2 cans kidney beans, 15 ounces
2 cans pinto beans, 15 ounces
1 onion, diced
1 can green chiles, diced (small can)
1 stalk celery, diced
1 can stewed tomatoes, 15 ounces
2 teaspoons cumin
3 tablespoons chili powder
1 1/2 teaspoons pepper
2 cups water
Drain and rinse beans. Combine all ingredients in stockpot or roaster oven. Simmer at least 3 hours, stirring occasionally.
*I had a lot of leftover cooked pot roast defrosted, so I'll cube it and use it in the chili in place of the ground beef.
1 can tomato sauce, 29 ounces
2 cans kidney beans, 15 ounces
2 cans pinto beans, 15 ounces
1 onion, diced
1 can green chiles, diced (small can)
1 stalk celery, diced
1 can stewed tomatoes, 15 ounces
2 teaspoons cumin
3 tablespoons chili powder
1 1/2 teaspoons pepper
2 cups water
Drain and rinse beans. Combine all ingredients in stockpot or roaster oven. Simmer at least 3 hours, stirring occasionally.
*I had a lot of leftover cooked pot roast defrosted, so I'll cube it and use it in the chili in place of the ground beef.
Chicken Piccata
6 skinless, boneless chicken breasts
1 egg, lightly beaten
1 tablespoon water
1/2 cup dried bread crumbs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup all-purpose flour
2 tablespoons butter or margarine
2 tablespoons vegetable oil
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
1 tablespoon chopped fresh parsley
2 lemons - cut into wedges, for garnish
1. Flatten chicken to 1/4 inch thickness between plastic wrap or waxed paper. Mix egg and water. Mix bread crumbs, salt, pepper and garlic powder. Coat chicken with flour, dip into egg mixture and coat with bread crumb mixture.
2. Heat butter or margarine and oil in 12 inch skillet over medium heat. Cook chicken for 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs; keep warm. 3. Stir lemon juice and wine into drippings in skillet. Heat to boiling; pour over chicken. Sprinkle with chopped fresh parsley, and serve with lemon wedges for garnish.
1 egg, lightly beaten
1 tablespoon water
1/2 cup dried bread crumbs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup all-purpose flour
2 tablespoons butter or margarine
2 tablespoons vegetable oil
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
1 tablespoon chopped fresh parsley
2 lemons - cut into wedges, for garnish
1. Flatten chicken to 1/4 inch thickness between plastic wrap or waxed paper. Mix egg and water. Mix bread crumbs, salt, pepper and garlic powder. Coat chicken with flour, dip into egg mixture and coat with bread crumb mixture.
2. Heat butter or margarine and oil in 12 inch skillet over medium heat. Cook chicken for 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs; keep warm. 3. Stir lemon juice and wine into drippings in skillet. Heat to boiling; pour over chicken. Sprinkle with chopped fresh parsley, and serve with lemon wedges for garnish.
Goulash
I make this in my roaster oven. You could also use a crock-pot on HIGH. As the meat's already cooked, basically you just need to let the flavors blend.
2 cups cubed cooked roast beef
2 medium onions, chopped
2 small bell peppers, cut into thin strips
1/2 cup beef broth
2 tsp paprika
1/2 tsp caraway seed
1/2 tsp marjoram
1 can (14 oz) diced tomatoes
salt and pepper to taste
Cook in 4 or 6-qt roaster oven at 200 to 225 for one hour.
Serve over noodles or spaetzle.
2 cups cubed cooked roast beef
2 medium onions, chopped
2 small bell peppers, cut into thin strips
1/2 cup beef broth
2 tsp paprika
1/2 tsp caraway seed
1/2 tsp marjoram
1 can (14 oz) diced tomatoes
salt and pepper to taste
Cook in 4 or 6-qt roaster oven at 200 to 225 for one hour.
Serve over noodles or spaetzle.
Monday, November 06, 2006
Menu Plan Monday, November 6
MONDAY: Chicken Manicotti, Tossed Salad, Garlic Bread
TUESDAY: Beef Stew with Corn Muffins
WEDNESDAY: Spaghetti and Meatballs, Salad and Bread
THURSDAY: Pulled Pork Sandwiches, Macaroni and Cheese, Broccoli
FRIDAY: Spanish Garlic Shrimp (this one got bumped from the menu a couple of weeks ago!) over Jasmine Rice
SATURDAY: Chicken on the Grill, side dishes to be named later
SUNDAY: We so rarely eat what I had planned on Sunday, that I've given it up! Sometimes my husband wants to go out, or we invite friends in on a whim.
Join the other menu planners at Menu Plan Monday each week! Great ideas, great recipes!
Chicken Manicotti
It doesn't get simpler than this. Assemble the dish the night before, pop in the oven and in an hour dinner is done! Just add a salad and some garlic bread.
Make-Ahead Chicken Manicotti
1 box manicotti noodles, UNCOOKED
14 chicken tenders
1 cup Italian salad dressing
3 cups your favorite spaghetti sauce (I use my own homemade sauce)
1 cup mozzarella cheese
Ladle a little sauce into the bottom of a 9X13 pan. Coat chicken tenders in the salad dressing. (This will season them AND help out a little with the next step.) Slide chicken into the raw manicotti. Place in pan. Smother the noodles with the rest of the sauce. More is better--be generous with the sauce. Cover the pan and refrigerate OVERNIGHT. The noodles will soak up the moisture from the sauce, and will become soft as they cook.
Bake at 350, covered, for 45 minutes. Remove, top with the mozzarella, and return to oven, uncovered, for 15 more minutes.
Make-Ahead Chicken Manicotti
1 box manicotti noodles, UNCOOKED
14 chicken tenders
1 cup Italian salad dressing
3 cups your favorite spaghetti sauce (I use my own homemade sauce)
1 cup mozzarella cheese
Ladle a little sauce into the bottom of a 9X13 pan. Coat chicken tenders in the salad dressing. (This will season them AND help out a little with the next step.) Slide chicken into the raw manicotti. Place in pan. Smother the noodles with the rest of the sauce. More is better--be generous with the sauce. Cover the pan and refrigerate OVERNIGHT. The noodles will soak up the moisture from the sauce, and will become soft as they cook.
Bake at 350, covered, for 45 minutes. Remove, top with the mozzarella, and return to oven, uncovered, for 15 more minutes.
Chicken on the Grill
My kids like to call this "Meat--Skin" after the good-natured argument they always have over which part of this chicken tastes better--the meat or the skin.
Get the recipe, photo and nutrition facts at Cook and Count.
Get the recipe, photo and nutrition facts at Cook and Count.
Monday, October 30, 2006
Menu Plan Monday, October 30
Monday: Chicken Crescent Casserole (we never had it last week)
Tuesday: Sausage, Pepper and Onion sandwiches
Wednesday: Spaghetti and Meatballs
Thursday: Chicken Chili Blanco
Friday: Sauteed Whiting, Oven Fried Potatoes, and a vegetable to be named later
Saturday: Visit family, eat there!
Sunday: Teriyaki Pork
Visit the Menu Plan Monday headquarters to find all the other participants' plans for the week!
Teriyaki Pork
Teriyaki Pork for Nesco
4 boneless pork chops, cubed
1 tbl cornstarch
1 tbl cold water
1/2 cup white sugar
1/2 cup Dark Soy SAUCE (reg. works too)
1/4 cup cider vinegar
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp pepper
2 tbl Orange Juice (optional)
Put all of the above into a saucepan over LOW heat until it bubbles...it will thicken up more later. Pour some of the sauce into bottom of cookwell of roaster oven. Add pork cubes and then the rest of the sauce. Bake at 325 degrees; stir 1/2 way through cooking. Bake 25 to 30 minutes.
This can also be made in a regular oven, in a Pyrex pan.
I serve it with brown rice...it has a rich, not too sweet sauce.
SOURCE: Bensmom526 at Family Corner
CARBS in the sauce: 70
4 boneless pork chops, cubed
1 tbl cornstarch
1 tbl cold water
1/2 cup white sugar
1/2 cup Dark Soy SAUCE (reg. works too)
1/4 cup cider vinegar
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp pepper
2 tbl Orange Juice (optional)
Put all of the above into a saucepan over LOW heat until it bubbles...it will thicken up more later. Pour some of the sauce into bottom of cookwell of roaster oven. Add pork cubes and then the rest of the sauce. Bake at 325 degrees; stir 1/2 way through cooking. Bake 25 to 30 minutes.
This can also be made in a regular oven, in a Pyrex pan.
I serve it with brown rice...it has a rich, not too sweet sauce.
SOURCE: Bensmom526 at Family Corner
CARBS in the sauce: 70
Monday, October 23, 2006
Spaghetti Sauce with Meatballs
Makes about 4 dozen meatballs and plenty of sauce!! I like to make this in a big batch. I freeze it in "meal size" containers (enough meatballs for one meal plus about 2 cups of sauce in each container).
Get the recipe with photos and nutrition facts at Cook and Count.
Get the recipe with photos and nutrition facts at Cook and Count.
Skillet Lasagna
Another "haven't tried it yet!" recipe:
28 oz. can diced tomatoes
water
1 Tbsp. olive oil
1 medium onion, diced
1/2 tsp. salt
1 Tbsp. minced garlic (3 cloves)
1/4 tsp. red pepper flakes
1 lb. meatloaf mix (beef, pork and veal) or ground beef
10 curly-edged lasagna noodles, broken into 2-inch lengths
8 oz. can tomato sauce
1/2 cup plus 2 Tbsp. grated Parmesan cheese, divided
freshly-ground black pepper
1 cup ricotta cheese
3 Tbsp. chopped fresh basil leaves
1. Pour the tomatoes with their juices into a 1-quart liquid measuring cup. Add water until the mixture measures 1 quart.
2. Heat oil in a large non-stick skillet over medium heat until shimmering. Add the onion and salt and cook until the onion begins to brown, about 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until no longer pink, about 4 minutes.
3. Scatter the pasta over the meat but do not stir. Pour the diced tomatoes with their juices and tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes (mine needed considerably more time).
4. Remove the skillet from the heat and stir in the 1/2 cup Parmesan. Season with pepper. Dot with heaping tablespoons of the ricotta, cover and let stand off the heat for 5 minutes. Sprinkle with the basil and the remaining 2 tablespoons Parmesan. Serve.
Serves 4 to 6.
Variation: can substitute 1 lb. Italian sausage for the meatloaf mix. Add 1 chopped red bell pepper to the skillet with the onion in step 2.
Source: Cooking at Home with America's Test Kitchen, 2005.
My friend recommended using a smaller pasta as the lasagna noodles took a long time to cook. I'm going to try it with rotelle or mafalda.
28 oz. can diced tomatoes
water
1 Tbsp. olive oil
1 medium onion, diced
1/2 tsp. salt
1 Tbsp. minced garlic (3 cloves)
1/4 tsp. red pepper flakes
1 lb. meatloaf mix (beef, pork and veal) or ground beef
10 curly-edged lasagna noodles, broken into 2-inch lengths
8 oz. can tomato sauce
1/2 cup plus 2 Tbsp. grated Parmesan cheese, divided
freshly-ground black pepper
1 cup ricotta cheese
3 Tbsp. chopped fresh basil leaves
1. Pour the tomatoes with their juices into a 1-quart liquid measuring cup. Add water until the mixture measures 1 quart.
2. Heat oil in a large non-stick skillet over medium heat until shimmering. Add the onion and salt and cook until the onion begins to brown, about 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until no longer pink, about 4 minutes.
3. Scatter the pasta over the meat but do not stir. Pour the diced tomatoes with their juices and tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes (mine needed considerably more time).
4. Remove the skillet from the heat and stir in the 1/2 cup Parmesan. Season with pepper. Dot with heaping tablespoons of the ricotta, cover and let stand off the heat for 5 minutes. Sprinkle with the basil and the remaining 2 tablespoons Parmesan. Serve.
Serves 4 to 6.
Variation: can substitute 1 lb. Italian sausage for the meatloaf mix. Add 1 chopped red bell pepper to the skillet with the onion in step 2.
Source: Cooking at Home with America's Test Kitchen, 2005.
My friend recommended using a smaller pasta as the lasagna noodles took a long time to cook. I'm going to try it with rotelle or mafalda.
Pork Roast with Caramelized Onions
1 large Vidalia or other sweet onion, sliced
2 tbl olive oil
2 tbl sugar
2-lb boneless pork loin, seasoned with black pepper and garlic
I cook this in my Nesco oven.
Preheat the oven to 400. When it's hot, place the pork loin into the roaster and turn it down to 300.
Heat a heavy skillet and add oil. Add onions and sugar. Stir to coat. Cook for 30 minutes, stirring occasionally, until onions are brown and caramelized. Use tongs to place the onions on top of the pork roast and continue cooking until the roast is done (usually about 1 1/2 hours). Use a meat thermometer to verify doneness.
To make in a regular oven, use a foil "tent" over the pork roast after adding the onions.
2 tbl olive oil
2 tbl sugar
2-lb boneless pork loin, seasoned with black pepper and garlic
I cook this in my Nesco oven.
Preheat the oven to 400. When it's hot, place the pork loin into the roaster and turn it down to 300.
Heat a heavy skillet and add oil. Add onions and sugar. Stir to coat. Cook for 30 minutes, stirring occasionally, until onions are brown and caramelized. Use tongs to place the onions on top of the pork roast and continue cooking until the roast is done (usually about 1 1/2 hours). Use a meat thermometer to verify doneness.
To make in a regular oven, use a foil "tent" over the pork roast after adding the onions.
Menu Plan Monday, October 23
MONDAY: Swiss Chicken Bake, rice, broccoli and honey-wheat bread
TUESDAY: Pork Roast with Caramelized Onions, roasted potatoes, green beans
WEDNESDAY: Greek Chicken with Potatoes since we never ate it last week!
THURSDAY: Spaghetti and meatballs
FRIDAY: Spanish Garlic Shrimp with rice
SATURDAY: Chicken Crescent Casserole
SUNDAY: Skillet Lasagna
Visit all the other blogs participating in Menu Plan Monday!
Thursday, October 19, 2006
Greek Chicken Recipe (by request)
I'm happy to share the recipe, though we have not yet tried it! That was a new recipe for us, and as it turned out, my husband got called away on a business trip and wasn't going to be home for dinner. The kids and I played "Clean Out The Fridge" and they thought it was fun!
I'll save this recipe for another night, since I think it sounds delicious!
Greek Chicken
1 chicken quartered or chicken pieces, about 4 lbs, skin and extra fat removed
1/4 cup all-purpose flour
1/2 tsp each salt and pepper
1 Tblsp oil
2 unpeeled Yukon Gold potatoes, cut into 1 in chunks
1 cup red onion, chopped
1/4 tsp each salt and pepper
1 Tblsp each oregano and chopped garlic
1 cup chicken broth
1/2 cup pitted, halved kalamata olives
1/2 cup crumbled feta cheese
Lemon wedges
Mix flour, salt and pepper in a gallon size plastic zipper bag, add chicken a few pieces at a time, close bag
and shake to coat chicken evenly. Heat oil in a deep skillet over med. heat. Add chicken and cook, 10 minutes
or until golden, turning once. Remove chicken to a platter. Add potatoes, onion and salt and pepper to the pan
and cook 5 minutes, or until potatoes are golden, stirring occasionally. Add the oregano and garlic, and cook
1 minute. Stir in chicken broth and return chicken to pan. Bring to a simmer, cover and cook 15 minutes or until
chicken is done, and potatoes are tender turn, chicken at least once.
Stir in the olives. Remove to a clean platter, sprinkle with the feta cheese, and garnish with lemon wedges.
Source: Debbie's Country Cookin' newsletter
I'll save this recipe for another night, since I think it sounds delicious!
Greek Chicken
1 chicken quartered or chicken pieces, about 4 lbs, skin and extra fat removed
1/4 cup all-purpose flour
1/2 tsp each salt and pepper
1 Tblsp oil
2 unpeeled Yukon Gold potatoes, cut into 1 in chunks
1 cup red onion, chopped
1/4 tsp each salt and pepper
1 Tblsp each oregano and chopped garlic
1 cup chicken broth
1/2 cup pitted, halved kalamata olives
1/2 cup crumbled feta cheese
Lemon wedges
Mix flour, salt and pepper in a gallon size plastic zipper bag, add chicken a few pieces at a time, close bag
and shake to coat chicken evenly. Heat oil in a deep skillet over med. heat. Add chicken and cook, 10 minutes
or until golden, turning once. Remove chicken to a platter. Add potatoes, onion and salt and pepper to the pan
and cook 5 minutes, or until potatoes are golden, stirring occasionally. Add the oregano and garlic, and cook
1 minute. Stir in chicken broth and return chicken to pan. Bring to a simmer, cover and cook 15 minutes or until
chicken is done, and potatoes are tender turn, chicken at least once.
Stir in the olives. Remove to a clean platter, sprinkle with the feta cheese, and garnish with lemon wedges.
Source: Debbie's Country Cookin' newsletter
Monday, October 16, 2006
Menu Plan Monday
I found a fun new meme when I visited a blog whose owner had posted in my combox at my other blog! (Yes, I really do visit my visitors! I find too many great blogs that way.)
It's Menu Plan Monday!
Here's my menu (recipes to be posted during the week as I cook them):
MONDAY: Drunken Roasted Chicken
TUESDAY: Pork Cubes Smothered in Onions
WEDNESDAY: Greek Chicken & Potatoes
THURSDAY: Spaghetti with Italian Sausage
FRIDAY: Breakfast for Dinner--homemade waffles and fruit
SATURDAY: Swiss Chicken Bake
SUNDAY: Beef, Swiss and Onion Sandwiches
All menus, of course, are subject to change at the whim of the Husband of the Chef! Yesterday that whim worked out great, as we ended up inviting friends over for a spontaneous "Chili and Chicken Wing Dinner."
Visit the other blogs participating in Menu Plan Monday!
Wednesday, September 27, 2006
Portuguese Easter Bread
Not just for Easter anymore! I made this one today. I am here at the computer to keep myself out of the kitchen, or there won't be any left of it for our dinner. It is a soft, slightly sweet, rich bread. It smells and tastes amazing. This recipe yields a 1-lb loaf but it rose REALLY high.
In your machine, place in recommended order:
2/3 cup milk
1 1/2 tbl butter
1 beaten egg
1/3 cup sugar
3/4 tsp salt
2 cups bread flour
1 1/2 tsp yeast
Use BASIC DOUGH cycle. This will make a very soft, smooth, wet dough that looks like it didn't rise enough--don't worry! Turn onto floured surface and shape for a loaf pan. Place in prepared loaf pan. Let rise 1 hour (it won't rise too much) and then bake at 375 for about 35 minutes. It will rise VERY high in the oven so leave enough room between oven racks.
Source: Donna German, The Bread Machine Cookbook II, page 100.
Whoever said "Man cannot live by bread alone" never tasted this stuff.
In your machine, place in recommended order:
2/3 cup milk
1 1/2 tbl butter
1 beaten egg
1/3 cup sugar
3/4 tsp salt
2 cups bread flour
1 1/2 tsp yeast
Use BASIC DOUGH cycle. This will make a very soft, smooth, wet dough that looks like it didn't rise enough--don't worry! Turn onto floured surface and shape for a loaf pan. Place in prepared loaf pan. Let rise 1 hour (it won't rise too much) and then bake at 375 for about 35 minutes. It will rise VERY high in the oven so leave enough room between oven racks.
Source: Donna German, The Bread Machine Cookbook II, page 100.
Whoever said "Man cannot live by bread alone" never tasted this stuff.
Tuesday, September 26, 2006
Hawaiian Chicken
Serves 4, cooks quickly!
3 boneless, skinless chicken breasts, cut in 1 inch chunks
1/2 cup flour
SAUCE:
1/2 cup soy sauce
1/4 cup brown sugar
2 tsp sesame oil
2 tsp sesame seeds
1 tbl minced garlic
1/4 cup pineapple juice
Flour chicken and saute in a little olive oil until brown on all sides. Add sauce. Stir to coat chicken. Cook until sauce thickens, stirring often. Serve over rice, with pineapple chunks on the side.
3 boneless, skinless chicken breasts, cut in 1 inch chunks
1/2 cup flour
SAUCE:
1/2 cup soy sauce
1/4 cup brown sugar
2 tsp sesame oil
2 tsp sesame seeds
1 tbl minced garlic
1/4 cup pineapple juice
Flour chicken and saute in a little olive oil until brown on all sides. Add sauce. Stir to coat chicken. Cook until sauce thickens, stirring often. Serve over rice, with pineapple chunks on the side.
Thursday, September 21, 2006
Spaghetti Sauce with Meatballs
3 pounds ground round
3 cups bread crumbs
2 eggs
crushed red pepper
garlic powder
oregano
basil
parsley
1 medium onion, chopped fine
2 cans tomato puree, 29 ounces
1 can crushed tomatoes, 29 ounces
3 cans tomato paste, 6 oz
6 cups water
MEATBALLS: Mix meat, egg, bread crumbs, onion and spices. Form into meatballs. Bake at 400 for 20 minutes until brown. Drain with slotted spoon.
SAUCE: Mix tomatoes, puree, paste, water, more of the same spices. (I prefer to use about a tablespoon of jarred minced garlic, instead of garlic powder, in the sauce). Add meatballs. Boil, then turn down to a simmer. Cook for 3 to 4 hours over lowest possible heat. Stir frequently.
Keep cover on pot for thinner sauce, uncovered pot for thicker sauce.
3 cups bread crumbs
2 eggs
crushed red pepper
garlic powder
oregano
basil
parsley
1 medium onion, chopped fine
2 cans tomato puree, 29 ounces
1 can crushed tomatoes, 29 ounces
3 cans tomato paste, 6 oz
6 cups water
MEATBALLS: Mix meat, egg, bread crumbs, onion and spices. Form into meatballs. Bake at 400 for 20 minutes until brown. Drain with slotted spoon.
SAUCE: Mix tomatoes, puree, paste, water, more of the same spices. (I prefer to use about a tablespoon of jarred minced garlic, instead of garlic powder, in the sauce). Add meatballs. Boil, then turn down to a simmer. Cook for 3 to 4 hours over lowest possible heat. Stir frequently.
Keep cover on pot for thinner sauce, uncovered pot for thicker sauce.
Wednesday, September 20, 2006
Great Big Gingerbread Cake
Great Big Gingerbread Cake:
Find this recipe with nutrition information and photos at Cook and Count!
Saturday, September 16, 2006
Sunday, September 03, 2006
Simple Sandwich Sunday
I just wasn't in the mood to cook a big meal tonight. I often find that this is the case on Sundays. While I love to cook, a day of rest is nice--but I don't necessarily need a meal out to get that rest.
One thing I've been mulling over today is the attempts I have been making for the past few months to let Sunday be a day of rest. And when my husband asked why I didn't want to go to the store with him to find a replacement for our Dead-As-A-Doornail Printer, my answer was:
"I can do the same things 7 days a week if I'm not careful. Cooking, cleaning, laundry, shopping, errands. I am trying, on Sundays, not to do the things that can't be done another day." I didn't stop him from his errand, because his schedule is different from mine. But he did understand my reasoning. I need to simplify on Sundays, to make it a different day--in a good way.
It has meant that I put in a little extra on Saturday and Monday, in the cleaning and laundry departments. And shopping will get done if it's a necessary item for a meal not well planned (like today's dinner). But I've been getting better at it.
Tonight we had hot sandwiches for dinner. They weren't too hard to put together and they tasted great. Served with a salad, you've got a whole meal.
For 4 sandwiches:
8 slices cooked roast beef or pot roast (or more if the slices are thin)
1 cup au jus gravy or beef broth
4 crusty rolls, sliced
1 large onion, caramelized
4 slices Swiss cheese
Heat the roast beef in the gravy. Place onto sliced rolls. Top with onions and cheese. Broil for a couple of minutes until the cheese melts.
One thing I've been mulling over today is the attempts I have been making for the past few months to let Sunday be a day of rest. And when my husband asked why I didn't want to go to the store with him to find a replacement for our Dead-As-A-Doornail Printer, my answer was:
"I can do the same things 7 days a week if I'm not careful. Cooking, cleaning, laundry, shopping, errands. I am trying, on Sundays, not to do the things that can't be done another day." I didn't stop him from his errand, because his schedule is different from mine. But he did understand my reasoning. I need to simplify on Sundays, to make it a different day--in a good way.
It has meant that I put in a little extra on Saturday and Monday, in the cleaning and laundry departments. And shopping will get done if it's a necessary item for a meal not well planned (like today's dinner). But I've been getting better at it.
Tonight we had hot sandwiches for dinner. They weren't too hard to put together and they tasted great. Served with a salad, you've got a whole meal.
For 4 sandwiches:
8 slices cooked roast beef or pot roast (or more if the slices are thin)
1 cup au jus gravy or beef broth
4 crusty rolls, sliced
1 large onion, caramelized
4 slices Swiss cheese
Heat the roast beef in the gravy. Place onto sliced rolls. Top with onions and cheese. Broil for a couple of minutes until the cheese melts.
Saturday, September 02, 2006
Honey Wheat Bread
This started out as the Outback Steakhouse bread from the Top Secret Recipes website. I've had this recipe for at least 10 years and have been tweaking it ever since. It's not "Outback bread" anymore, but we love it.
In the bread machine, place these ingredients in the order recommended by the manufacturer:
3/4 cup warm water
1 tbl butter
1/4 cup honey
1 1/2 tsp caramel color (find it in Asian grocery stores)--this is optional
1 cup bread flour
About 1 cup whole wheat flour
1/2 tbl cocoa powder
1/2 tbl sugar
1 tsp instant coffee or espresso powder
1/2 tsp salt
1 1/2 tsp yeast
Use dough cycle.
Shape dough into a loaf, and place in prepared pan or on baking sheet if you like your bread "free form."
Let rise 1 hour.
Bake at 350 for 35 minutes. Serve WARM!
In the bread machine, place these ingredients in the order recommended by the manufacturer:
3/4 cup warm water
1 tbl butter
1/4 cup honey
1 1/2 tsp caramel color (find it in Asian grocery stores)--this is optional
1 cup bread flour
About 1 cup whole wheat flour
1/2 tbl cocoa powder
1/2 tbl sugar
1 tsp instant coffee or espresso powder
1/2 tsp salt
1 1/2 tsp yeast
Use dough cycle.
Shape dough into a loaf, and place in prepared pan or on baking sheet if you like your bread "free form."
Let rise 1 hour.
Bake at 350 for 35 minutes. Serve WARM!
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