Sun - Chicken Spiedies & Pasta Salad
(RDS gone rest of the week)
Mon - Shredded Chicken Tacos (Hannah's Choice)
Tue - Left overs
Wed - Spaghetti (Claire's Choice)
Thur - Pork Chops & Rice
Fri - Left overs
Sunday, August 9, 2009
Sunday, August 2, 2009
Aug 2 - Aug 7th
Sunday - Grilled Mustard Glazed Pork Loin, Rolls, Grilled Corn on the Cob, and Mashed Potatoes.
Dessert: Snickers Bars
Cooks Country: June/July 2007 pg. 5
Monday - Left Overs
Tuesday - Lemon Chicken Risotto
Wed - Chicken Caesar Salads
Thur- Thai Shrimp Scampi
Cook's Country Jun/July 2008 pg. 5
Fri - Chicken Spiedies
Risotto with Chicken, Lemon, and Basil
Cook's Country Oct/Nov 2008
Serves 4 (fast)
If the finished risotto is too thick, stir in hot water, a few T. at a time, to adjust the consistency.
1 C. Arborio rice
4 c. low-sodium chicken broth
6 T. unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 rotisserie chicken, skin discarded, meat shredded into bit sized pieces (about 3 cups)
1/2 c. chopped fresh basil
2 t. grated zest and 2 T. juice from 1 lemon
1 C. grated parm. cheese, plus extra for serving
salt and pepper
Combine rice, 3 c. broth, and 2 T. butter in lg. bowl. Wrap tightly with plastic wrap and microwave until rice is softened and most of liquid is absorbed, 10-16 min.
2. Meanwhile, melt additional 2 T. butter in med. saucepan over med. heat. Stir in onion and cook until softened, about 3 min. Stir in garlic and cook until fragrant, about 30 sec. Stir in hot rice mixture and remaining broth and simmer, stirring constantly, until rice is tender, 5-7 min. Stir in chicken and cook until heated through, about 1 min.
3. Off heat, stir in basil, lemon zest, lemon juice, Parmesan, and remaining butter. Season with salt and pepper. Serve, passing additional Parmesan at table.
Chicken Spiedies & Corn on the cob (Yummy)
Cooks Country June/July '09 pg. 14
Serves 6
1/2 cup olive oil
2 garlic cloves, minced
2 TB finely chopped fresh basil
1/2 tsp dried oregano
2 tsp grated zest plus
1 TB juice from 1 lemon
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
3 TB mayonnaise
1 TB red wine vinegar
4 boneless, skinless chicken breasts (about 1 1/2 lbs)
6 ( 6 inch) sub rolls, slit partially open lengthwise
1. Make sauces. Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and red pepper flakes in large bowl. Transfer 2 TB oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate. Sauces can be refrigerated, covered, for 2 days.
2. Prep Chicken. Prick chicken breasts all over with fork, cut into 1 1/4-inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 min or up to 3 hours.
3. Grill Chicken. Remove chicken from marinade and thread onto six 12-inch metal skewers. Grill chicken over hot fire, covered and turning frequently, until lightly charred and cooked through, 10 to 15 min. Transfer chicken to sub rolls. remove skewers, and drizzle with mayonnaise mixture. Serve.
Dessert: Snickers Bars
Cooks Country: June/July 2007 pg. 5
Monday - Left Overs
Tuesday - Lemon Chicken Risotto
Wed - Chicken Caesar Salads
Thur- Thai Shrimp Scampi
Cook's Country Jun/July 2008 pg. 5
Fri - Chicken Spiedies
Risotto with Chicken, Lemon, and Basil
Cook's Country Oct/Nov 2008
Serves 4 (fast)
If the finished risotto is too thick, stir in hot water, a few T. at a time, to adjust the consistency.
1 C. Arborio rice
4 c. low-sodium chicken broth
6 T. unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 rotisserie chicken, skin discarded, meat shredded into bit sized pieces (about 3 cups)
1/2 c. chopped fresh basil
2 t. grated zest and 2 T. juice from 1 lemon
1 C. grated parm. cheese, plus extra for serving
salt and pepper
Combine rice, 3 c. broth, and 2 T. butter in lg. bowl. Wrap tightly with plastic wrap and microwave until rice is softened and most of liquid is absorbed, 10-16 min.
2. Meanwhile, melt additional 2 T. butter in med. saucepan over med. heat. Stir in onion and cook until softened, about 3 min. Stir in garlic and cook until fragrant, about 30 sec. Stir in hot rice mixture and remaining broth and simmer, stirring constantly, until rice is tender, 5-7 min. Stir in chicken and cook until heated through, about 1 min.
3. Off heat, stir in basil, lemon zest, lemon juice, Parmesan, and remaining butter. Season with salt and pepper. Serve, passing additional Parmesan at table.
Chicken Spiedies & Corn on the cob (Yummy)
Cooks Country June/July '09 pg. 14
Serves 6
1/2 cup olive oil
2 garlic cloves, minced
2 TB finely chopped fresh basil
1/2 tsp dried oregano
2 tsp grated zest plus
1 TB juice from 1 lemon
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
3 TB mayonnaise
1 TB red wine vinegar
4 boneless, skinless chicken breasts (about 1 1/2 lbs)
6 ( 6 inch) sub rolls, slit partially open lengthwise
1. Make sauces. Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and red pepper flakes in large bowl. Transfer 2 TB oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate. Sauces can be refrigerated, covered, for 2 days.
2. Prep Chicken. Prick chicken breasts all over with fork, cut into 1 1/4-inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 min or up to 3 hours.
3. Grill Chicken. Remove chicken from marinade and thread onto six 12-inch metal skewers. Grill chicken over hot fire, covered and turning frequently, until lightly charred and cooked through, 10 to 15 min. Transfer chicken to sub rolls. remove skewers, and drizzle with mayonnaise mixture. Serve.
Subscribe to:
Posts (Atom)
