Sunday: Pumpkin Waffles, Maple Syrup, & Almond Whipping Cream
Dinner: White Cheese Chicken Lasagna & Garlic Bread
(VERY GOOD)
Monday: Slower Cooker Beef Stew & Rolls
Tuesday: Left overs
Wednesday: Quiche
Thursday: Garlic Lime Chicken & Rice
Friday: Pizza Night
Saturday:
Sunday:
Pumpkin Waffles
2 c. flour (half whole wheat if desired)
2 TBSP packed brown sugar
1 TBSP baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 3/4 cup milk (maybe a little more or less)
1/2 c pumpkin
1 egg2 TBSP. vegetable oil
Mix and drop into hot waffle iron. SO YUMMY!!!!
Quiche
Mix together well
1 Pkg. Stouffer's Spinach Souffle (thawed)
2 eggs
3 T milk
2 t chopped onion
1 C cooked crumbled pork sausage (NOT Italian sausage)
1 C grated Swiss cheese
Pour mixed in an un-baked pie shell. Baked @ 400 degrees for 25 to 30 min.
Garlic Lime Chicken
Serves 6
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice
In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.
SERVING SUGGESTIONS: Roasted asparagus (preheat oven to 400 degrees, lay your asparagus in a baking dish or pan, drizzle with olive oil, salt and pepper and a smidge of thyme, bake for 10 to 15 minutes, depending on thickness of asparagi), baked potatoes (try Yukon Gold potatoes?delicious!) and steamed baby carrots (add a little butter after steaming and sprinkle some nutmeg on top before serving).
Sunday, October 19, 2008
Friday, October 3, 2008
Oct 12-Oct 18th
Sunday: Baked Gnocchi With Tomato and Basil & Garlic Bread
Recipe: Cooks Country Oct/Nov '08 RC
Monday: Porkchops & Rice (Kid's choice)
Tuesday: Tortolini & Garlic Bread (Kid's choice)
Wednesday: Left overs
Thursday: Garlic Lime Chicken & Rice
Friday: Shepherd's Pie & Rolls (Mom & Dad here)
Saturday: Slower Cooker Beef Stew & Rolls
Sunday: White Cheese Chicken Lasagna & Garlic Bread
Garlic Lime Chicken
Serves 6
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice
In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.
SERVING SUGGESTIONS: Roasted asparagus (preheat oven to 400 degrees, lay your asparagus in a baking dish or pan, drizzle with olive oil, salt and pepper and a smidge of thyme, bake for 10 to 15 minutes, depending on thickness of asparagi), baked potatoes (try Yukon Gold potatoes?delicious!) and steamed baby carrots (add a little butter after steaming and sprinkle some nutmeg on top before serving).
Shepherd’s Pie
Serves 6 to 8
3 lbs of ground beef
2 TB Vegetable Oil
2 medium onions, minced
Salt
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
2 TB tomato paste
1/3 cups all-purpose flour
3 cups chicken broth
¾ cups dry red wine
2 tsp minced fresh thyme leaves or ½ tsp dried thyme
1 tsp Worcestershire sauce
1 tsp minced fresh rosemary or ¼ tsp dried
1 1lb bag frozen pea and carrot medley (about 3 cups; do not thaw)
Ground black pepper
3 lbs. russet potatoes (about 6 med potatoes) peeled and sliced ¾ inch thick
1 ½ cup heavy cream, warmed
4 TB (1/2 stick) unsalted butter, softened
Brown the hamburger in a large Dutch oven over medium-high heat, breaking the meat into small pieces with a wooden spoon, until the meat is no longer pink and the fat has rendered, about 5 minutes. Drain the hamburger through a fine-mesh strainer.
Add 2 TB of vegetable oil to the pot and heat over medium-low heat until shimmering. Add the onions and 1 tsp salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 30 seconds. Stir in the flour and cook, whisking constantly, until incorporated, about 1 minute. Whisk in the broth and wine, scraping up any browned bits. Stir in the drained hamburger, thyme, Worcestershire sauce, and rosemary and cook until the mixture begins to thicken, about 2 minutes. Off the heat, stir in peas and carrots and season with salt and pepper to taste. Transfer the mixture into a 13 by 9 inch casserole dish; set aside.
Meanwhile, place the potatoes in a large Dutch oven and cover by 1 inch of water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), about 20 minutes. Drain the potatoes, return them to the pot set over low heat, and mash to a smooth consistency. Stir in the cream, followed by the butter. Season with salt and pepper to taste.
With a large spoon, dollop the mashed potatoes over the hamburger filling. Using a rubber spatula, smooth the potatoes out into an even layer and push to the edges of the baking dish.
Adjust an over rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and place the casserole on a foil-lined rimmed baking sheet. Bake until the sauce is bubbling and the top is browned, about 20-25 min.
Recipe: Cooks Country Oct/Nov '08 RC
Monday: Porkchops & Rice (Kid's choice)
Tuesday: Tortolini & Garlic Bread (Kid's choice)
Wednesday: Left overs
Thursday: Garlic Lime Chicken & Rice
Friday: Shepherd's Pie & Rolls (Mom & Dad here)
Saturday: Slower Cooker Beef Stew & Rolls
Sunday: White Cheese Chicken Lasagna & Garlic Bread
Garlic Lime Chicken
Serves 6
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice
In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.
SERVING SUGGESTIONS: Roasted asparagus (preheat oven to 400 degrees, lay your asparagus in a baking dish or pan, drizzle with olive oil, salt and pepper and a smidge of thyme, bake for 10 to 15 minutes, depending on thickness of asparagi), baked potatoes (try Yukon Gold potatoes?delicious!) and steamed baby carrots (add a little butter after steaming and sprinkle some nutmeg on top before serving).
Shepherd’s Pie
Serves 6 to 8
3 lbs of ground beef
2 TB Vegetable Oil
2 medium onions, minced
Salt
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
2 TB tomato paste
1/3 cups all-purpose flour
3 cups chicken broth
¾ cups dry red wine
2 tsp minced fresh thyme leaves or ½ tsp dried thyme
1 tsp Worcestershire sauce
1 tsp minced fresh rosemary or ¼ tsp dried
1 1lb bag frozen pea and carrot medley (about 3 cups; do not thaw)
Ground black pepper
3 lbs. russet potatoes (about 6 med potatoes) peeled and sliced ¾ inch thick
1 ½ cup heavy cream, warmed
4 TB (1/2 stick) unsalted butter, softened
Brown the hamburger in a large Dutch oven over medium-high heat, breaking the meat into small pieces with a wooden spoon, until the meat is no longer pink and the fat has rendered, about 5 minutes. Drain the hamburger through a fine-mesh strainer.
Add 2 TB of vegetable oil to the pot and heat over medium-low heat until shimmering. Add the onions and 1 tsp salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 30 seconds. Stir in the flour and cook, whisking constantly, until incorporated, about 1 minute. Whisk in the broth and wine, scraping up any browned bits. Stir in the drained hamburger, thyme, Worcestershire sauce, and rosemary and cook until the mixture begins to thicken, about 2 minutes. Off the heat, stir in peas and carrots and season with salt and pepper to taste. Transfer the mixture into a 13 by 9 inch casserole dish; set aside.
Meanwhile, place the potatoes in a large Dutch oven and cover by 1 inch of water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), about 20 minutes. Drain the potatoes, return them to the pot set over low heat, and mash to a smooth consistency. Stir in the cream, followed by the butter. Season with salt and pepper to taste.
With a large spoon, dollop the mashed potatoes over the hamburger filling. Using a rubber spatula, smooth the potatoes out into an even layer and push to the edges of the baking dish.
Adjust an over rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and place the casserole on a foil-lined rimmed baking sheet. Bake until the sauce is bubbling and the top is browned, about 20-25 min.
Thursday, October 2, 2008
Oct 5- Oct 11th
Sunday: Chili & Cornbread (Slow Cooker)
Monday: Leftovers
Tuesday: Bow Tie Pasta (Slow Cooker) & Garlic Bread
Wednesday: Garlic Lime Chicken & Rice
Thursday: Baked Gnocchi With Tomato and Basil
Recipe: Cooks Country Oct/Nov '08 RC
Friday: Pizza Night
Saturday: Taco Salads
Revised: Saturday - Taco Salads, Sunday - Baked Gnocchi, still have makings for Garlic Lime Chicken
Garlic Lime Chicken
Serves 6
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice
In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.
SERVING SUGGESTIONS: Roasted asparagus (preheat oven to 400 degrees, lay your asparagus in a baking dish or pan, drizzle with olive oil, salt and pepper and a smidge of thyme, bake for 10 to 15 minutes, depending on thickness of asparagi), baked potatoes (try Yukon Gold potatoes?delicious!) and steamed baby carrots (add a little butter after steaming and sprinkle some nutmeg on top before serving).
Monday: Leftovers
Tuesday: Bow Tie Pasta (Slow Cooker) & Garlic Bread
Wednesday: Garlic Lime Chicken & Rice
Thursday: Baked Gnocchi With Tomato and Basil
Recipe: Cooks Country Oct/Nov '08 RC
Friday: Pizza Night
Saturday: Taco Salads
Revised: Saturday - Taco Salads, Sunday - Baked Gnocchi, still have makings for Garlic Lime Chicken
Garlic Lime Chicken
Serves 6
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice
In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.
SERVING SUGGESTIONS: Roasted asparagus (preheat oven to 400 degrees, lay your asparagus in a baking dish or pan, drizzle with olive oil, salt and pepper and a smidge of thyme, bake for 10 to 15 minutes, depending on thickness of asparagi), baked potatoes (try Yukon Gold potatoes?delicious!) and steamed baby carrots (add a little butter after steaming and sprinkle some nutmeg on top before serving).
Subscribe to:
Posts (Atom)
