Yum Yum! My friend Regan made these cookies for our little play date yesterday and they instantly reminded me of the ones that my future sister-in-law makes every Christmas. Regan's were made with graham crackers and the ones we have at Christmas are made with saltines and possibly a different nut. Both YUMMY, none the less, I am always DIGGING through the box of cookies she makes to find them. :)
Graham Crackers (or Saltines)
2 sticks of butter
3/4 cup brown sugar
1/2 c. or more slivered almonds
6-12 oz. chocolate chips
Line jelly roll pan with foil. Spread crackers in rows covering the pan. Place butter and brown sugar in sauce pan and boil until frothy. Pour mixture over crackers and spread evenly. Sprinkle with almonds. Bake at 375 degrees for 4-5 minutes. Remove from oven and sprinkle chocolate chips over top. When melted spread evenly.
Cool completely and break in pieces.
Enjoy!
Wednesday, May 19, 2010
Thursday, April 8, 2010
Trying New Recipes
I have tried a few new recipes from allrecipes.com and have really enjoyed them. We are going to add them to our regular selections. Here they are.....
Sloppy Joe Sandwiches (Hannah really liked this one & Grace ate it)
Serves 4
1 lb ground beef (I used ground turkey)
1 cup Ketchup
1/4 cup water
2 TB Brown Sugar
2 tsp Worcestershire sauce
2 tsp prepared Mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
4 Hamburger Buns (I used French Rolls and toasted them)
In saucepan, cook beef (turkey) over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, and salt. Bring to a boil. Reduce heat; cover and simmer about 30 min. Serve on buns (or rolls).
Sauteed Garlic Asparagus - Made this for Easter Dinner it was really good
Serves 4
3 TB olive oil
1 fresh bunch of Asparagus
1 TB Balsamic Vinegar
5 cloves of garlic
Heat oil in skillet over medium heat. Add remaining ingredients, saute & toss until tender. Approximately 5-8 minutes. Sprinkle with Parmesan cheese, salt, & pepper. Serve.
I am trying a shredded BBQ Pork recipe today and will post if good. The reviews were really great.
Enjoy!
Sloppy Joe Sandwiches (Hannah really liked this one & Grace ate it)
Serves 4
1 lb ground beef (I used ground turkey)
1 cup Ketchup
1/4 cup water
2 TB Brown Sugar
2 tsp Worcestershire sauce
2 tsp prepared Mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
4 Hamburger Buns (I used French Rolls and toasted them)
In saucepan, cook beef (turkey) over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, and salt. Bring to a boil. Reduce heat; cover and simmer about 30 min. Serve on buns (or rolls).
Sauteed Garlic Asparagus - Made this for Easter Dinner it was really good
Serves 4
3 TB olive oil
1 fresh bunch of Asparagus
1 TB Balsamic Vinegar
5 cloves of garlic
Heat oil in skillet over medium heat. Add remaining ingredients, saute & toss until tender. Approximately 5-8 minutes. Sprinkle with Parmesan cheese, salt, & pepper. Serve.
I am trying a shredded BBQ Pork recipe today and will post if good. The reviews were really great.
Enjoy!
Sunday, August 9, 2009
Aug 8 - Aug 14
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
(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 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.
Sunday, June 21, 2009
Jun 21st - 25th
Sunday: Father's Day & Kennedy Family arrives, Tri Tip Roast, Paula Deen's Mashed Potato Bake (family fav), Salad, & Chocolate Chip Brownies for dessert.
Monday: Kennedy's here, Sausage & Broccoli Penne Pasta
Tuesday: Kennedy's here, Risotto with Chicken, Lemon, and Basil & Rolls
Wednesday: Kennedy's here
Thursday:
Friday: Family in town for Claire's birthday
Penne with Sausage and Broccoli
Serves 4-6
(One large head of broccoli should yield about 8 oz. of florets. Alternatively, bags of cut broccoli florets are available in the produce section of most supermarkets)
1 lb. hot or sweet Italian sausage, casings removed
1 onion, chopped fine
1 red bell pepper, seeded and sliced thin
8 oz. penne (about 2 1/2 cups)
3 garlic cloves, minced
1/4 t. red pepper flakes
1 c. white wine
2 c. chicken broth
1/2 c. heavy cream
8 oz. broccoli florets, cut into 1 in pieces
1/2 c. grated parm cheese
1 T. finely chopped fresh basil
2t. balsamic vinegar
salt and pepper
1. Cook sausage in large nonstick skillet over medium-high heat, breaking up pieces with wooden spoon, until no longer pink, about 5 minutes. Drain sausage on paper towel-lined plate.
2. Cook onion and bell pepper in sausage fat until softened, about 8 minutes. Add penne and cook, stirring often, until pasta is lightly toasted, about 3 minutes. Stir in garlic and pepper flakes until fragrant, about 30 seconds. Stir in wine, broth, and cream and bring to boil. Reduce heat to medium, cover an simmer, stirring occasionally, until pasta begins to soften, about 8 min.
3. Arrange broccoli on top of pasta and continue to cook, covered, until broccoli is bright green and tender and pasta is al dente, about 8 minutes. Off heat, stir in Parmesan, Sausage, basil, and vinegar. Season with salt and pepper. Serve.
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.
Sunday, June 14, 2009
Jun 14 - 19
Ryan out of town this week
Sunday: BBQ Bacon Cheese Burgers
Afternoon treat: Monster Cookies
Monday: Shredded Chicken Tacos (Hannah's pick)
Tuesday: Left Overs
Wednesday: Spaghetti (Claire's pick)
Thursday: Hannah's Dress Rehearsal girls at Upkes
Friday: Hannah's Ballet Recital, Chicken Parmesan Panini's
Sunday, June 7, 2009
Jun 7 - 12th
Sunday: Grilled Mustard Glazed Pork Loin & Baked Potatoes (Yummy)
Cooks County June/July '07 pg. 14
Serves 6 to 8
1/2 cup grainy mustard
6 TB apple jelly
2 TB dark brown sugar
2 TB extra-virgin olive oil
1 large garlic clove, minced
2 tsp minced fresh thyme
1/2 tsp salt
3/4 tsp pepper
1 boneless pork loin roast (2 1/2 to 3 lbs), fat on top scored lightly and tied (in 1 inch intervals).
Whisk mustard, jelly, sugar, oil, garlic, thyme, salt, and pepper in medium bowl. Reserve 1/3 of mustared mixture for serving. Coat meat completely with half of remaining mustard mixture.
For gas grill:
Heat all burners on high, covered, for 15 min. Scape and oil cooking grate. Place roast opposite primary burner and grill until well browned all over, 15 to 20 min. Turn pork fast-side up, leave primary burner on high and shut off other burners. Brush roast with 1/3 of remaining mustard mixture, cover, and cook, brushing with musatrd mixture every 10 min, until meat registers 140 degrees, 35 to 50 min.
Transfer pork to cutting board, tent with foil, and let rest 15 min (temp should rise to 15o degrees). Pour accumulated juices into reserved mustard mixture and whisk to combine. Cut roast into 1/4 inch slices, transfer to platter, and spoon mustared mixture over top. Serve.
Oatmeal Fudge Bars
Cooks Country June/July '07 pg. 4
Monday: Turkey Pastrami, Ham, & Provalone Panini's with Pasta Salad
Tuesday: Chicken Spiedies & Corn on the cob (Yummy)
Cooks Country June/July '09 pg. 14
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 partialy 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 seperate bowl and whisk in mayonnaise, vinegar, and lemon juice; refridgerate. Sauces cn be refridgerated, covered, for 2 days.
Dinner: Left Overs
Thursday: Lunch: Chicken Parmasan Panini's
Cooks County June/July '07 pg. 14
Serves 6 to 8
1/2 cup grainy mustard
6 TB apple jelly
2 TB dark brown sugar
2 TB extra-virgin olive oil
1 large garlic clove, minced
2 tsp minced fresh thyme
1/2 tsp salt
3/4 tsp pepper
1 boneless pork loin roast (2 1/2 to 3 lbs), fat on top scored lightly and tied (in 1 inch intervals).
Whisk mustard, jelly, sugar, oil, garlic, thyme, salt, and pepper in medium bowl. Reserve 1/3 of mustared mixture for serving. Coat meat completely with half of remaining mustard mixture.
For gas grill:
Heat all burners on high, covered, for 15 min. Scape and oil cooking grate. Place roast opposite primary burner and grill until well browned all over, 15 to 20 min. Turn pork fast-side up, leave primary burner on high and shut off other burners. Brush roast with 1/3 of remaining mustard mixture, cover, and cook, brushing with musatrd mixture every 10 min, until meat registers 140 degrees, 35 to 50 min.
Transfer pork to cutting board, tent with foil, and let rest 15 min (temp should rise to 15o degrees). Pour accumulated juices into reserved mustard mixture and whisk to combine. Cut roast into 1/4 inch slices, transfer to platter, and spoon mustared mixture over top. Serve.
Oatmeal Fudge Bars
Cooks Country June/July '07 pg. 4
Monday: Turkey Pastrami, Ham, & Provalone Panini's with Pasta Salad
Tuesday: Chicken Spiedies & Corn on the cob (Yummy)
Cooks Country June/July '09 pg. 14
Serves 6
1/2 cup olive oil2 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 partialy 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 seperate bowl and whisk in mayonnaise, vinegar, and lemon juice; refridgerate. Sauces cn be refridgerated, 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. Refridgerate, 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 maynnaise mixture. Serve.
Wednesday: Lunch: Brauts & ChipsDinner: Left Overs
Thursday: Lunch: Chicken Parmasan Panini's
Sunday, March 22, 2009
March 23-28, 2009
Monday: Chicken Caesar Salads
Tuesday: Chicken Enchiladas
Wednesday: Meatloaf, Mashed Potatoes, & Rolls
Thursday: Left Overs
Friday: Lasagna, Corn, & Bread
Saturday: Smothered Pork Chops served with Egg Noodles
Cooks Country Cookbook pg. 349
Dessert: Peach Crisp with Maple Cream Sauce
Snack: Banana Bread w/ chocolate chips
Meatloaf
1 lb. ground beef
1 dry onion soup mix packet
½ cup Ketchup
1 egg
1 tsp Worcestershire sauce
1 tsp mustard
½ cup dry breadcrumbs (I use the Progresso Italian Style Breadcrumbs)
Mix all ingredients together, form in pan, and bake.
Oven temp: 350 Degrees Time: 1 hour
Smothered Pork Chops
Cook's country cookbook p. 349
Serves 4
("Make sure the chops are quite dry before browning them to prevent sticking and to promote the best crust. The pork chops pair well with a variety of starches, which you will want to soak up the rich gravy. We liked them best with simple egg noodles, but rice or mashed potatoes also taste great.")
4 slices bacon, diced
3 T. all-purpose flour
1 3/4 c. low-sodium chicken broth
1 T. vegetable oil
4 bone in rib loin pork chops 1/2 - 3/4 in thick
Salt and pepper
2 onions, halved and sliced thin
2 garlic cloves, minced
1 t. minced fresh thyme
2 bay leaves
1 T. chopped fresh parsley
1. Fry the bacon in a medium saucepan over medium heat until lightly browned and the fat is rendered, 6-7 min. Remove the browned bacon from the pan with a slotted spoon and set aside on a small plate. Reduce the heat to medium-low and gradually stir in the flour with a wooden spoon, making sure to work out any lumps that may form. Continue stirring constantly, reaching into the edges of the pan, until the mixture is light brown, 4-5 minutes. Add the chicken broth in a slow, steady stream while vigorously stirring. Reduce the heat to low and keep the sauce warm.
2. Heat the oil in a large skillet over high heat until shimmering, 2-3 minutes. Meanwhile, pat the chops dry with paper towels and season generously with salt and pepper. Place the chops in the pan in a single layer and cook until a deep brown crust forms, about 2 minutes. Turn the chops over and cook for another 2 min. Remove the chops from the pan and set aside on a plate.
3. Reduce the heat to medium and add the onions and 1/2 t. salt to the skillet. Cook, stirring frequently, and scraping any browned bits off the bottom of the pan, until the onions soften and begin to brown around the edges, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds longer. Return the chops to the pan in a single layer and cover each chop with onions. Pour in the warm sauce, add the bay leaves, and cover with a tight-fitting lid. Reduce the heat to low and cook until the meat is tender, about 30 minutes.
4. Transfer the chops to a warmed plate and cover with aluminum foil. Increase the heat to medium high and cook, stirring frequently, until the sauce thickens to a gravy-like consistency, 4-5 minutes. Stir in the parsley and adjust the seasonings as desired. Cover each chop with a portion of the sauce, sprinkle with the reserved bacon, and serve immediately.
Banana Bread
Martha Stewart
1 Stick of Butter, softened
1 C Sugar
2 Eggs
1 1/2 C Flour
1 tsp baking soda
1 tsp salt
1 C. Mashed Bananas
1/2 C Sour Cream
1 tsp vanilla
1/2 C Nuts (optional or substitute for chocolate chips)
Cream together butter, sugar, and eggs. Add dry ingredients: flour, baking soda, salt. Add vanilla, bananas, and nuts or chips. Mix completely and pour into greased loaf pan.
Bake at 350 degrees for 1 hour.
Tuesday: Chicken Enchiladas
Wednesday: Meatloaf, Mashed Potatoes, & Rolls
Thursday: Left Overs
Friday: Lasagna, Corn, & Bread
Saturday: Smothered Pork Chops served with Egg Noodles
Cooks Country Cookbook pg. 349
Dessert: Peach Crisp with Maple Cream Sauce
Snack: Banana Bread w/ chocolate chips
Meatloaf
1 lb. ground beef
1 dry onion soup mix packet
½ cup Ketchup
1 egg
1 tsp Worcestershire sauce
1 tsp mustard
½ cup dry breadcrumbs (I use the Progresso Italian Style Breadcrumbs)
Mix all ingredients together, form in pan, and bake.
Oven temp: 350 Degrees Time: 1 hour
Smothered Pork Chops
Cook's country cookbook p. 349
Serves 4
("Make sure the chops are quite dry before browning them to prevent sticking and to promote the best crust. The pork chops pair well with a variety of starches, which you will want to soak up the rich gravy. We liked them best with simple egg noodles, but rice or mashed potatoes also taste great.")
4 slices bacon, diced
3 T. all-purpose flour
1 3/4 c. low-sodium chicken broth
1 T. vegetable oil
4 bone in rib loin pork chops 1/2 - 3/4 in thick
Salt and pepper
2 onions, halved and sliced thin
2 garlic cloves, minced
1 t. minced fresh thyme
2 bay leaves
1 T. chopped fresh parsley
1. Fry the bacon in a medium saucepan over medium heat until lightly browned and the fat is rendered, 6-7 min. Remove the browned bacon from the pan with a slotted spoon and set aside on a small plate. Reduce the heat to medium-low and gradually stir in the flour with a wooden spoon, making sure to work out any lumps that may form. Continue stirring constantly, reaching into the edges of the pan, until the mixture is light brown, 4-5 minutes. Add the chicken broth in a slow, steady stream while vigorously stirring. Reduce the heat to low and keep the sauce warm.
2. Heat the oil in a large skillet over high heat until shimmering, 2-3 minutes. Meanwhile, pat the chops dry with paper towels and season generously with salt and pepper. Place the chops in the pan in a single layer and cook until a deep brown crust forms, about 2 minutes. Turn the chops over and cook for another 2 min. Remove the chops from the pan and set aside on a plate.
3. Reduce the heat to medium and add the onions and 1/2 t. salt to the skillet. Cook, stirring frequently, and scraping any browned bits off the bottom of the pan, until the onions soften and begin to brown around the edges, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds longer. Return the chops to the pan in a single layer and cover each chop with onions. Pour in the warm sauce, add the bay leaves, and cover with a tight-fitting lid. Reduce the heat to low and cook until the meat is tender, about 30 minutes.
4. Transfer the chops to a warmed plate and cover with aluminum foil. Increase the heat to medium high and cook, stirring frequently, until the sauce thickens to a gravy-like consistency, 4-5 minutes. Stir in the parsley and adjust the seasonings as desired. Cover each chop with a portion of the sauce, sprinkle with the reserved bacon, and serve immediately.
Banana Bread
Martha Stewart
1 Stick of Butter, softened
1 C Sugar
2 Eggs
1 1/2 C Flour
1 tsp baking soda
1 tsp salt
1 C. Mashed Bananas
1/2 C Sour Cream
1 tsp vanilla
1/2 C Nuts (optional or substitute for chocolate chips)
Cream together butter, sugar, and eggs. Add dry ingredients: flour, baking soda, salt. Add vanilla, bananas, and nuts or chips. Mix completely and pour into greased loaf pan.
Bake at 350 degrees for 1 hour.
Monday, March 16, 2009
March 15-21 2009
Sunday: Lemon Chicken Risotto & Rolls
Monday: Spaghetti & Garlic Bread
Tuesday: Corned Beef & Cabbage
Wednesday: Left Overs
Thursday: Lemon Chicken Artichoke & Potatoes
Friday & Saturday: Left Overs (SMS not home)
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
1. 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.
Lemon Chicken with Artichokes and Potatoes
Serves 4
Though we prefer the flavor and texture of frozen artichoke hearts, one 14 oz. can of artichoke hearts (drained and patted dry with paper towels) may be substituted.
1 lb. small red potatoes, quartered
2 T.vegetable oil
4 boneless, skinless chicken breasts (about 1 1/2 lbs)
Salt and Pepper
1 9oz. box frozen artichoke hearts, thawed
4 garlic cloves, minced
1 t. grated zest and 1 T. juice from 1 lemon
2 T. finely chopped fresh oregano
1. Toss potatoes and 1 T. oil in large bowl. Wrap tightly with plastic wrap and microwave until edges of potatoes begin to soften, 4-7 min, shaking bowl (without removing plastic)to redistribute potatoes halfway through cooking.
2. Pat chicken dry with paper towels and season with salt and pepper. Heat remaining oil in large nonstick skillet over medium high heat until just smoking. Add chicken and cook until golden brown and cooked through, about 5 min per side. Transfer to serving platter and tent with foil.
3. Add potatoes to empty skillet and cook until well browned, about 4 min. Stir in artichoke hearts and cook until heated through, about 2 min. Add garlic, lemon zest, lemon juice, and oregano and cook until fragrant, about 30 seconds. Season with salt and pepper and transfer to platter with chicken. Serve.
Monday: Spaghetti & Garlic Bread
Tuesday: Corned Beef & Cabbage
Wednesday: Left Overs
Thursday: Lemon Chicken Artichoke & Potatoes
Friday & Saturday: Left Overs (SMS not home)
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
1. 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.
Lemon Chicken with Artichokes and Potatoes
Serves 4
Though we prefer the flavor and texture of frozen artichoke hearts, one 14 oz. can of artichoke hearts (drained and patted dry with paper towels) may be substituted.
1 lb. small red potatoes, quartered
2 T.vegetable oil
4 boneless, skinless chicken breasts (about 1 1/2 lbs)
Salt and Pepper
1 9oz. box frozen artichoke hearts, thawed
4 garlic cloves, minced
1 t. grated zest and 1 T. juice from 1 lemon
2 T. finely chopped fresh oregano
1. Toss potatoes and 1 T. oil in large bowl. Wrap tightly with plastic wrap and microwave until edges of potatoes begin to soften, 4-7 min, shaking bowl (without removing plastic)to redistribute potatoes halfway through cooking.
2. Pat chicken dry with paper towels and season with salt and pepper. Heat remaining oil in large nonstick skillet over medium high heat until just smoking. Add chicken and cook until golden brown and cooked through, about 5 min per side. Transfer to serving platter and tent with foil.
3. Add potatoes to empty skillet and cook until well browned, about 4 min. Stir in artichoke hearts and cook until heated through, about 2 min. Add garlic, lemon zest, lemon juice, and oregano and cook until fragrant, about 30 seconds. Season with salt and pepper and transfer to platter with chicken. Serve.
Monday, March 9, 2009
March 9-13, 2009
Monday: Steak Teriyaki (Really Yummy)
Cooks Country 2008 Feb/Mar insert card; 30 min meal)
Tuesday: Left overs
Wednesday: Tacos
Thursday: Penne with Sausage and Broccoli (Really yummy)
Friday & Saturday in Seattle
Steak Teriyaki
Cooks Country 2008 Feb/Mar insert card; 30 min meal
Serves 4
Sprinkle with toasted sesame seeds and serve with rice, if desired.
1/2 c. soy sauce
1/2 c. sugar
3 garlic cloves, minced
1 T. grated fresh ginger
1/8 t. red pepper flakes
2 T. Cider vinegar
2 t. cornstarch
3 strip steaks (8-10 oz .ea), about 1 in. thick
2 t. vegetable oil
2 scallions, sliced thin
1. Whisk soy sauce, sugar, garlic, ginger, pepper flakes, vinegar, and cornstarch in bowl.
2. Pat steaks dry with paper towels. Heat oil in large nonstick skillet over medium-high heat until just smoking. Add steaks and cook until well browned, 3-5 min per side. Transfer to plate and tent with foil.
3. Wipe out skillet and add soy sauce mixture. Simmer over med. heat until sauce is thickened, about 2 min. Slice steak thinly against grain and transfer to platter. Pour sauce over steak and sprinkle with scallions. Serve.
Penne with Sausage and Broccoli
Serves 4-6
(One large head of broccoli should yield about 8 oz. of florets. Alternatively, bags of cut broccoli florets are available in the produce section of most supermarkets).
1 lb. hot or sweet Italian sausage, casings removed
1 onion, chopped fine
1 red bell pepper, seeded and sliced thin
8 oz. penne (about 2 1/2 cups)
3 garlic cloves, minced
1/4 t. red pepper flakes
1 c. white wine
2 c. chicken broth
1/2 c. heavy cream
8 oz. broccoli florets, cut into 1 in pieces
1/2 c. grated parm cheese
1 T. finely chopped fresh basil
2t. balsamic vinegar
salt and pepper
1. Cook sausage in large nonstick skillet over medium-high heat, breaking up pieces with wooden spoon, until no longer pink, about 5 minutes. Drain sausage on paper towel-lined plate.
2. Cook onion and bell pepper in sausage fat until softened, about 8 minutes. Add penne and cook, stirring often, until pasta is lightly toasted, about 3 minutes. Stir in garlic and pepper flakes until fragrant, about 30 seconds. Stir in wine, broth, and cream and bring to boil. Reduce heat to medium, cover an simmer, stirring occasionally, until pasta begins to soften, about 8 min.
3. Arrange broccoli on top of pasta and continue to cook, covered, until broccoli is bright green and tender and pasta is al dente, about 8 minutes. Off heat, stir in Parmesan, Sausage, basil, and vinegar. Season with salt and pepper. Serve.
Cooks Country 2008 Feb/Mar insert card; 30 min meal)
Tuesday: Left overs
Wednesday: Tacos
Thursday: Penne with Sausage and Broccoli (Really yummy)
Friday & Saturday in Seattle
Steak Teriyaki
Cooks Country 2008 Feb/Mar insert card; 30 min meal
Serves 4
Sprinkle with toasted sesame seeds and serve with rice, if desired.
1/2 c. soy sauce
1/2 c. sugar
3 garlic cloves, minced
1 T. grated fresh ginger
1/8 t. red pepper flakes
2 T. Cider vinegar
2 t. cornstarch
3 strip steaks (8-10 oz .ea), about 1 in. thick
2 t. vegetable oil
2 scallions, sliced thin
1. Whisk soy sauce, sugar, garlic, ginger, pepper flakes, vinegar, and cornstarch in bowl.
2. Pat steaks dry with paper towels. Heat oil in large nonstick skillet over medium-high heat until just smoking. Add steaks and cook until well browned, 3-5 min per side. Transfer to plate and tent with foil.
3. Wipe out skillet and add soy sauce mixture. Simmer over med. heat until sauce is thickened, about 2 min. Slice steak thinly against grain and transfer to platter. Pour sauce over steak and sprinkle with scallions. Serve.
Penne with Sausage and Broccoli
Serves 4-6
(One large head of broccoli should yield about 8 oz. of florets. Alternatively, bags of cut broccoli florets are available in the produce section of most supermarkets).
1 lb. hot or sweet Italian sausage, casings removed
1 onion, chopped fine
1 red bell pepper, seeded and sliced thin
8 oz. penne (about 2 1/2 cups)
3 garlic cloves, minced
1/4 t. red pepper flakes
1 c. white wine
2 c. chicken broth
1/2 c. heavy cream
8 oz. broccoli florets, cut into 1 in pieces
1/2 c. grated parm cheese
1 T. finely chopped fresh basil
2t. balsamic vinegar
salt and pepper
1. Cook sausage in large nonstick skillet over medium-high heat, breaking up pieces with wooden spoon, until no longer pink, about 5 minutes. Drain sausage on paper towel-lined plate.
2. Cook onion and bell pepper in sausage fat until softened, about 8 minutes. Add penne and cook, stirring often, until pasta is lightly toasted, about 3 minutes. Stir in garlic and pepper flakes until fragrant, about 30 seconds. Stir in wine, broth, and cream and bring to boil. Reduce heat to medium, cover an simmer, stirring occasionally, until pasta begins to soften, about 8 min.
3. Arrange broccoli on top of pasta and continue to cook, covered, until broccoli is bright green and tender and pasta is al dente, about 8 minutes. Off heat, stir in Parmesan, Sausage, basil, and vinegar. Season with salt and pepper. Serve.
Sunday, February 22, 2009
February 22nd - Feb 28
Sunday: Baked Ham, Cheesy Potatoes, & rolls
Monday: Slow Cooker Beef Stroganoff
Cooks Country Oct/Nov pg. 8
Tuesday: Left overs (Hannah's school program)
Wednesday: Cheesy Chicken Cordon Bleu Rice Casserole, Salad, & Rolls
Thursday: Chicken Caesar Salads
Friday: Chicken Broccoli & Cheese Ziti & Garlic Bread
The Cooks Country Cookbook pg. 259
Saturday: Left overs
Baked Ham
15 lb ham serves 30
15 lb bone in or 7-8 lb shank, smoked ham
1 ½ c. (1 jar) orange marmalade
1 c. Dijon mustard
1 1/2c. brown sugar
1 T. Whole Cloves
Preheat oven to 300 degrees. Set rack on lower middle level. Cut off excess fat and tough outer skin. Put in large roasting pan. Score ½ inch deep and 1inch apart. Roast 2 hrs. plain or 1 ½ hours for 7-8lb. ham.
Remove ham, increase oven temp to 350 degrees. Put cloves at intersections of scores and brush with glaze generously. Cook 1 ½ hrs. (15 lb) less for 7-8 lb ham, brushing with glaze at least 3 times.
Total cooking time 3 ½ hrs. (15 lb ham) or until proper temp.
Rest 30 min. before carving.
Cheesy Potatoes
1 24 oz package frozen hash browns (square style)
1 can Cream of Chicken Soup
1 small carton of Sour Cream
1 lb. Velveeta Cheese
1 small onion (we only used ½ of one-easier of stomachs-family member’s don’t digest them very well)
1 stick of margarine/butter
Salt & pepper
Cornflakes
Thaw hash browns. Cube cheese, and mix all other ingredients together. Put hash browns in 9 x 13 baking dish. Put cubed cheese on top of hash browns. Put the mixed ingredients on top of the cheese and potatoes. Cover with cornflakes crumbs. Bake for 45 min to 1 hour at 350 degrees.
Cheesy Chicken Cordon Bleu Rice Casserole
2 T. oil olive
1 medium onion, finely chopped
1 red bell pepper, diced
1 clove fresh garlic, minced
1/2 lb. diced ham
2 cups cooked shredded chicken breast
4 T. butter
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
14 oz chicken broth
3 cups cooked rice of choice
1 cup shredded cheddar cheese
1 cup shredded mozzarella or swiss cheese
Preheat oven to 350. Heat oil in large 5 quart rimmed skilled over medium heat. Saute onion and bell pepper until soft, about 5 minutes. Stir in garlic, ham, and chicken. Cook for additional 5 minutes. Melt butter, stir in flour, add salt and pepper. Stir to combine. Slowly stir in chicken broth until well combined. Stir in cooked rice.
Transfer to a 9X13 baking pan. Top with cheddar and mozarella (I used swiss) cheese. I also mixed the cheese into the dish.
Bake for 20 to 25 minutes.
Monday: Slow Cooker Beef Stroganoff
Cooks Country Oct/Nov pg. 8
Tuesday: Left overs (Hannah's school program)
Wednesday: Cheesy Chicken Cordon Bleu Rice Casserole, Salad, & Rolls
Thursday: Chicken Caesar Salads
Friday: Chicken Broccoli & Cheese Ziti & Garlic Bread
The Cooks Country Cookbook pg. 259
Saturday: Left overs
Baked Ham
15 lb ham serves 30
15 lb bone in or 7-8 lb shank, smoked ham
1 ½ c. (1 jar) orange marmalade
1 c. Dijon mustard
1 1/2c. brown sugar
1 T. Whole Cloves
Preheat oven to 300 degrees. Set rack on lower middle level. Cut off excess fat and tough outer skin. Put in large roasting pan. Score ½ inch deep and 1inch apart. Roast 2 hrs. plain or 1 ½ hours for 7-8lb. ham.
Remove ham, increase oven temp to 350 degrees. Put cloves at intersections of scores and brush with glaze generously. Cook 1 ½ hrs. (15 lb) less for 7-8 lb ham, brushing with glaze at least 3 times.
Total cooking time 3 ½ hrs. (15 lb ham) or until proper temp.
Rest 30 min. before carving.
Cheesy Potatoes
1 24 oz package frozen hash browns (square style)
1 can Cream of Chicken Soup
1 small carton of Sour Cream
1 lb. Velveeta Cheese
1 small onion (we only used ½ of one-easier of stomachs-family member’s don’t digest them very well)
1 stick of margarine/butter
Salt & pepper
Cornflakes
Thaw hash browns. Cube cheese, and mix all other ingredients together. Put hash browns in 9 x 13 baking dish. Put cubed cheese on top of hash browns. Put the mixed ingredients on top of the cheese and potatoes. Cover with cornflakes crumbs. Bake for 45 min to 1 hour at 350 degrees.
Cheesy Chicken Cordon Bleu Rice Casserole
2 T. oil olive
1 medium onion, finely chopped
1 red bell pepper, diced
1 clove fresh garlic, minced
1/2 lb. diced ham
2 cups cooked shredded chicken breast
4 T. butter
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
14 oz chicken broth
3 cups cooked rice of choice
1 cup shredded cheddar cheese
1 cup shredded mozzarella or swiss cheese
Preheat oven to 350. Heat oil in large 5 quart rimmed skilled over medium heat. Saute onion and bell pepper until soft, about 5 minutes. Stir in garlic, ham, and chicken. Cook for additional 5 minutes. Melt butter, stir in flour, add salt and pepper. Stir to combine. Slowly stir in chicken broth until well combined. Stir in cooked rice.
Transfer to a 9X13 baking pan. Top with cheddar and mozarella (I used swiss) cheese. I also mixed the cheese into the dish.
Bake for 20 to 25 minutes.
Sunday, February 8, 2009
February 9 - Feb 15th
Sunday: Afternoon Treat! Hershey's Best Brownies
My mom & I used to make these when I was younger and they are SO yummy!
Monday: Tacos
Tuesday: Pork chops & Rice
Wednesday: Chicken Caesar Salad & French Bread
Thursday: French Dips, Pasta Salad & Chips
Friday: Left overs
Saturday: Valentine's Dinner! Lasagna, Corn, & Garlic Bread
Sunday: Left overs
Pork Chops & Rice
Mom's recipe (serves 4-6 )
Boneless Pork chops
Yoshida's Teriyaki Sauce
2 Cans Beef Consume w/ Gelatin
2 Cans Minute Rice
1/4 of small onion, chopped
Garlic Powder
Italian Seasoning
Pepper
Brown pork chops in Yoshida's until done. Drain soup into 9 x 13 pan. Use soup cans to fill with Minute Rice and pour 2 cans of rice into the soup. Add chopped onion, garlic powder, Italian seasoning, and pepper to taste. (I just shake a bit in and go for it) Mix all together and lay browned pork chops on top. Cover with foil and bake at 325 degree for 25 minutes.
Onion Beef Au Jus
Serves 4-5
1 boneless beef rump roast
1 T. Vegetable oil
2 lg. white onions, cut ¼ in. slices
6 T. butter/margarine, softened, divided
5 c. water
½ c. Soy Sauce
1 envelope onion soup mix
1 garlic clove, minced
1 Loaf French bread
1 c. (4 oz) shredded swiss cheese (sliced works fine too)
In a Dutch oven over med-high heat brown roast on all sides in oil; drain. In a lg. skillet, sauté onions in 2 T. butter until tender. Add the water, soy sauce, soup mix & garlic. Pour over roast. Cover and bake at 325 degrees for 2 ½ hours or until tender.
Let stand 10 minutes before slicing. Return meat to pan juices. Slice bread in half lengthwise; cut into 3 in. sections. Spread remaining butter over bread. Place on a baking sheet, broil until golden brown. Top with beef & onions, sprinkle with cheese. Broil until cheese is melted. Serve with pan juices.
My mom & I used to make these when I was younger and they are SO yummy!
Monday: Tacos
Tuesday: Pork chops & Rice
Wednesday: Chicken Caesar Salad & French Bread
Thursday: French Dips, Pasta Salad & Chips
Friday: Left overs
Saturday: Valentine's Dinner! Lasagna, Corn, & Garlic Bread
Sunday: Left overs
Pork Chops & Rice
Mom's recipe (serves 4-6 )
Boneless Pork chops
Yoshida's Teriyaki Sauce
2 Cans Beef Consume w/ Gelatin
2 Cans Minute Rice
1/4 of small onion, chopped
Garlic Powder
Italian Seasoning
Pepper
Brown pork chops in Yoshida's until done. Drain soup into 9 x 13 pan. Use soup cans to fill with Minute Rice and pour 2 cans of rice into the soup. Add chopped onion, garlic powder, Italian seasoning, and pepper to taste. (I just shake a bit in and go for it) Mix all together and lay browned pork chops on top. Cover with foil and bake at 325 degree for 25 minutes.
Onion Beef Au Jus
Serves 4-5
1 boneless beef rump roast
1 T. Vegetable oil
2 lg. white onions, cut ¼ in. slices
6 T. butter/margarine, softened, divided
5 c. water
½ c. Soy Sauce
1 envelope onion soup mix
1 garlic clove, minced
1 Loaf French bread
1 c. (4 oz) shredded swiss cheese (sliced works fine too)
In a Dutch oven over med-high heat brown roast on all sides in oil; drain. In a lg. skillet, sauté onions in 2 T. butter until tender. Add the water, soy sauce, soup mix & garlic. Pour over roast. Cover and bake at 325 degrees for 2 ½ hours or until tender.
Let stand 10 minutes before slicing. Return meat to pan juices. Slice bread in half lengthwise; cut into 3 in. sections. Spread remaining butter over bread. Place on a baking sheet, broil until golden brown. Top with beef & onions, sprinkle with cheese. Broil until cheese is melted. Serve with pan juices.
Sunday, January 11, 2009
Jan 11th - Jan 17th
Sunday: Tortolini & Garlic Bread
Monday: Left overs
Tuesday: Lemon Chicken Risotto & Orange Brownies (Kim & Ellie here)
Wednesday: Honey Mustard Pretzel Chicken & Broccoli (Kim & Ellie here)
Thursday: Left overs
Friday:
Saturday: Pork Chops with Roasted Red Pepper Cream
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
1. 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.
Orange Brownies
Paula Deen
24 Squares
1 1/2 cups all-purpose flour
2 cups sugar
1 tsp salt
1 cup (2 sticks) butter, softened
4 eggs
2 tsp pure orange extract
1 tsp grated orange zest
Glaze:
1 cup powdered sugar
2 TB orange juice
1 tsp grated orange zest
Preheat oven to 350 degrees.
Grease a 13 by 9 inch pan and set aside. In a mixing bowl, stir together flour, sugar, and salt. Add butter, eggs, orange extract, and orange zest and beat with a handheld electric mixer until well blended. Pour batter into prepard pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce top of entire cake with a fork.
Glaze:
Combine all ingredients in a bowl, stirring until smooth. Pour glaze over cake. Cool cake and cut into squares.
Honey Mustard Pretzel Chicken
Boneless Skinless Chicken Breasts or Tenders
Newman’s Own light honey mustard dressing
Rold Gold Honey Mustard Pretzels
Parmesan Cheese (optional)
Dip or marinate the chicken in the dressing. Grind up the pretzels in a food processor or use a plastic bag and rolling pin. Cover chicken with pretzels by dipping chicken in mixture or by shaking chicken in a bag of pretzel mixture. You can combine ½ cup parmesan cheese with the pretzels if you would like. You would want to combine the pretzels and cheese before covering the chicken. Bake on the silpat at 400 degrees for 15 min (tenders) or 25 minutes for the chicken breasts.
Pork Chops with Roasted Red Pepper Cream
Cook's Country April/May 2008
Serves 4 (recommends Divina jarred roasted red peppers)
4 bone in rib or center-cut pork chops (1 in thick)
salt and pepper
1 T. Vegetable oil
1/2 onion, sliced thin
6 garlic cloves, minced
3/4 c. low-sodium chicken broth
3/4 c. heavy cream
1 (12 oz) jar roasted red peppers, drained and chopped
2 t. light brown sugar
1/4 c. chopped fresh basil
1. Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium high heat until just smoking. Add cops and cook until well browned and meat registers 145 degrees. about 5 min. per side. Transfer to serving platter and tent with foil.
2. Add onion to empty skillet and cook until softened, about 5 min. Add garlic and cook until fragrant, about 30 seconds. Stir in broth, cream, roasted peppers, and sugar and simmer, scraping up any browned bits with wooden spoon, until sauce is slightly thickened, about 5 min. Off heat, add any accumulated pork juices back to pan and stir in basil. Season with salt and pepper. Spoon sauce over chops. Serve
Monday: Left overs
Tuesday: Lemon Chicken Risotto & Orange Brownies (Kim & Ellie here)
Wednesday: Honey Mustard Pretzel Chicken & Broccoli (Kim & Ellie here)
Thursday: Left overs
Friday:
Saturday: Pork Chops with Roasted Red Pepper Cream
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
1. 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.
Orange Brownies
Paula Deen
24 Squares
1 1/2 cups all-purpose flour
2 cups sugar
1 tsp salt
1 cup (2 sticks) butter, softened
4 eggs
2 tsp pure orange extract
1 tsp grated orange zest
Glaze:
1 cup powdered sugar
2 TB orange juice
1 tsp grated orange zest
Preheat oven to 350 degrees.
Grease a 13 by 9 inch pan and set aside. In a mixing bowl, stir together flour, sugar, and salt. Add butter, eggs, orange extract, and orange zest and beat with a handheld electric mixer until well blended. Pour batter into prepard pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce top of entire cake with a fork.
Glaze:
Combine all ingredients in a bowl, stirring until smooth. Pour glaze over cake. Cool cake and cut into squares.
Honey Mustard Pretzel Chicken
Boneless Skinless Chicken Breasts or Tenders
Newman’s Own light honey mustard dressing
Rold Gold Honey Mustard Pretzels
Parmesan Cheese (optional)
Dip or marinate the chicken in the dressing. Grind up the pretzels in a food processor or use a plastic bag and rolling pin. Cover chicken with pretzels by dipping chicken in mixture or by shaking chicken in a bag of pretzel mixture. You can combine ½ cup parmesan cheese with the pretzels if you would like. You would want to combine the pretzels and cheese before covering the chicken. Bake on the silpat at 400 degrees for 15 min (tenders) or 25 minutes for the chicken breasts.
Pork Chops with Roasted Red Pepper Cream
Cook's Country April/May 2008
Serves 4 (recommends Divina jarred roasted red peppers)
4 bone in rib or center-cut pork chops (1 in thick)
salt and pepper
1 T. Vegetable oil
1/2 onion, sliced thin
6 garlic cloves, minced
3/4 c. low-sodium chicken broth
3/4 c. heavy cream
1 (12 oz) jar roasted red peppers, drained and chopped
2 t. light brown sugar
1/4 c. chopped fresh basil
1. Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium high heat until just smoking. Add cops and cook until well browned and meat registers 145 degrees. about 5 min. per side. Transfer to serving platter and tent with foil.
2. Add onion to empty skillet and cook until softened, about 5 min. Add garlic and cook until fragrant, about 30 seconds. Stir in broth, cream, roasted peppers, and sugar and simmer, scraping up any browned bits with wooden spoon, until sauce is slightly thickened, about 5 min. Off heat, add any accumulated pork juices back to pan and stir in basil. Season with salt and pepper. Spoon sauce over chops. Serve
Sunday, December 21, 2008
Dec 15th - Dec 22nd
Monday: Tacos
Tuesday: Chicken Peanut Sauce
Wednesday: RDS gone - Spaghetti
Thursday: RDS gone - left overs
Friday: RDS gone - Pork Chops & Rice
Saturday: Mexican Chicken Casserole
Sunday: Left overs or Hot Artichoke Dip & Bread
Monday: Barbecue Meat Loaf, Mashed Potatoes, & Rolls
2 Chicken Breasts
4 TB Peanut Butter
5 TB Soy Sauce
2 TB Lemon Juice
4TB Brown Sugar
1 Bell Pepper
Water chestnuts
Green Onions
2 pkgs. Yokisoba Noodles
Brown Chicken. While Chicken is cooking chop vegetables, I add some water chestnuts. Start boiling water for noodles and making the peanut sauce. Mix peanut butter, soy sauce, brown sugar, and lemon juice in small sauce pan until mixed in and thickening. Cook noodles according to package (about 3 min.) Chop or slice chicken. Drain noodles and mix it all together in a bowl. Serve with warm French Bread.
Tuesday: Chicken Peanut Sauce
Wednesday: RDS gone - Spaghetti
Thursday: RDS gone - left overs
Friday: RDS gone - Pork Chops & Rice
Saturday: Mexican Chicken Casserole
Sunday: Left overs or Hot Artichoke Dip & Bread
Monday: Barbecue Meat Loaf, Mashed Potatoes, & Rolls
Chicken with Peanut Sauce
Shape Magazine
(serves 4 )
2 Chicken Breasts
4 TB Peanut Butter
5 TB Soy Sauce
2 TB Lemon Juice
4TB Brown Sugar
1 Bell Pepper
Water chestnuts
Green Onions
2 pkgs. Yokisoba Noodles
Brown Chicken. While Chicken is cooking chop vegetables, I add some water chestnuts. Start boiling water for noodles and making the peanut sauce. Mix peanut butter, soy sauce, brown sugar, and lemon juice in small sauce pan until mixed in and thickening. Cook noodles according to package (about 3 min.) Chop or slice chicken. Drain noodles and mix it all together in a bowl. Serve with warm French Bread.
Pork Chops & Rice
Mom's recipe (serves 4-6 )
Boneless Pork chops
Yoshida's Teriyaki Sauce
2 Cans Beef Consume w/ Gelatin
2 Cans Minute Rice
1/4 of small onion, chopped
Garlic Powder
Italian Seasoning
Pepper
Brown pork chops in Yoshida's until done. Drain soup into 9 x 13 pan. Use soup cans to fill with Minute Rice and pour 2 cans of rice into the soup. Add chopped onion, garlic powder, Italian seasoning, and pepper to taste. (I just shake a bit in and go for it) Mix all together and lay browned pork chops on top. Cover with foil and bake at 325 degree for 25 minutes.
Mexican Chicken Casserole
Cooking Light
(serves 8 )
1 cup fat-free, less-sodium chicken broth
2 (4.5-ounce) cans chopped green chile's, divided
1 3/4 pounds skinned, boned chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) tub-style light cream cheese
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
1 ounce tortilla chips, crushed (about 6 chips)
Combine broth and 1 can of chile's in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chile's and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat. Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
Barbecue Meat Loaf
Paula Deen's Kitchen Classics pg. 269
(serves 6 )
1 1/2 lbs. ground beef
1 cup breadcrumbs
1 onion, chopped
1 egg, lightly beaten
1 1/2 tsp salt
1/2 tsp pepper
2 8 oz. cans tomato sauce
1/2 cup water
3 TB vinegar
3 TB brown sugar
2 TB prepared mustard
2 TB Worcestershire sauce
Mix together the beef, breadcrumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, water,vinegar, sugar, mustard, and Worcestershire. Pour this sauce over the meatloaf. Bake at 350 degrees for 1 hour, basting occasionally with the pan juices.
Serve with mashed potatoes and rolls.
Sunday, November 30, 2008
Nov 30 - Dec 5
Sunday: Spaghetti, Garlic Bread, & Corn
Monday: Left overs
Tuesday: Supper Nachos w/ Chicken
Wednesday: Pork Chops with Roasted Red Pepper cream served over egg noodles (SO YUMMY)
Thursday: Shepherd's Pie & Rolls
Friday: Chicken Penne Pasta & Bread
Pork Chops with Roasted Red Pepper Cream
Cook's Country April/May 2008
serves 4 (recommends Divina jarred roasted red peppers)
4 bone in rib or center-cut pork chops (1 in thick)
salt and pepper
1 T. Vegetable oil
1/2 onion, sliced thin
6 garlic cloves, minced
3/4 c. low-sodium chicken broth
3/4 c. heavy cream
1 (12 oz) jar roasted red peppers, drained and chopped
2 t. light brown sugar
1/4 c. chopped fresh basil
1. Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium high heat until just smoking. Add cops and cook until well browned and meat registers 145 degrees. about 5 min. per side. Transfer to serving platter and tent with foil.
2. Add onion to empty skillet and cook until softened, about 5 min. Add garlic and cook until fragrant, about 30 seconds. Stir in broth, cream, roasted peppers, and sugar and simmer, scraping up any browned bits with wooden spoon, until sauce is slightly thickened, about 5 min. Off heat, add any accumulated pork juices back to pan and stir in basil. Season with salt and pepper. Spoon sauce over chops. Serve
Shepherd’s Pie
Serves 6 to 8
Monday: Left overs
Tuesday: Supper Nachos w/ Chicken
Wednesday: Pork Chops with Roasted Red Pepper cream served over egg noodles (SO YUMMY)
Thursday: Shepherd's Pie & Rolls
Friday: Chicken Penne Pasta & Bread
Pork Chops with Roasted Red Pepper Cream
Cook's Country April/May 2008
serves 4 (recommends Divina jarred roasted red peppers)
4 bone in rib or center-cut pork chops (1 in thick)
salt and pepper
1 T. Vegetable oil
1/2 onion, sliced thin
6 garlic cloves, minced
3/4 c. low-sodium chicken broth
3/4 c. heavy cream
1 (12 oz) jar roasted red peppers, drained and chopped
2 t. light brown sugar
1/4 c. chopped fresh basil
1. Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium high heat until just smoking. Add cops and cook until well browned and meat registers 145 degrees. about 5 min. per side. Transfer to serving platter and tent with foil.
2. Add onion to empty skillet and cook until softened, about 5 min. Add garlic and cook until fragrant, about 30 seconds. Stir in broth, cream, roasted peppers, and sugar and simmer, scraping up any browned bits with wooden spoon, until sauce is slightly thickened, about 5 min. Off heat, add any accumulated pork juices back to pan and stir in basil. Season with salt and pepper. Spoon sauce over chops. Serve
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 sauce1 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.
Chicken Vegetable Pasta
3 or 4 Chicken breasts cut in pieces
2 Zucchini
2 Yellow Squash
1 Red Bell Pepper
1 pint Heavy Cream
¾ C Cheddar Jack Cheese
Cut all veggies thin, so they cook quickly. (Squash & Zucchini cut in half and then slice, bell pepper cut into thin slices and then chop into squares/bite sizes).
Brown 2 cloves of garlic in vegetable oil. Add Chicken and season with salt & pepper.
Drain off oil and juices.
Add small amount of vegetable oil and all veggies. Season with salt, pepper, and Italian Seasoning. Cook until veggies are soft. Taste to check seasoning.
Start water for pasta ( mini penne is what I use)
Drain off oil/juices, as much as you can.
Add 1 pint Heavy Cream. Season again with salt, pepper, and Italian Seasoning. Allow sauce to thicken while pasta is cooking. Taste sauce to check seasoning, add if necessary.
Drain and add desired amount of pasta.
Add about ½ cup of shredded cheddar jack cheese and stir in.
Use remaining cheese to top your pasta in the bowl. I serve with warm French bread.
Monday, November 10, 2008
Nov 9 - 16
Sunday: Risotto with Lemon, Chicken, & Basil. Served with rolls (VERY GOOD)
Monday: Pumpkin Waffles, Maple Syrup, and Almond whipped cream
Tuesday: Chicken Enchiladas
(Located in Recipe Binder)
Wednesday: Daddy's Birthday: Cider-Braised Pork Chops, Garlic Mashed Potatoes, Rolls, & Birthday Cake
Thursday: Chicken Divan & Rolls
(Located in Recipe Binder)
Friday-Sunday: Pacific City, Oregon
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
1. 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.
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 egg
2 TBSP. vegetable oil
Mix and drop into hot waffle iron. SO YUMMY!!!!
Cider-Braised Pork Chops
(Cook's Country Oct/Nov 2008)
Serves 6
Do not use chops thinner than 1 inch. In step, 3 separator makes quick work of defatting the sauces.
6 bone-in blade-cut pork chops, about 1 inch thick. (I used boneless)
Salt & pepper
2 TB Vegetable oil
1 onion, chopped (I only used ½ - kids and tummies)
3 garlic cloves, minced
2 TB all-purpose flour
¼ Cup apple butter
1 Cup apple cider
1 sprig fresh thyme
1 tsp cider vinegar
1 TB finely chopped fresh parsley
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat chops dry with paper towel and season with salt & pepper. Heat oil in large Dutch over medium-high heat until just smoking. Brown chops in two batches, about 4 min per side; transfer to plate.
2. Pour off all but 1 TB fat from pot and cook onion over medium heat until softened, about 5 minutes. Stir in garlic, flour, and 2 TB of apple butter and cook until onions are coated and mixture is fragrant, about 1 minute. Stir in cider and thyme, scraping up any browned bits with wooden spoon, and bring to boil. Add browned chops and any accumulated juices to pot, cover, and transfer to oven. Braise until chops are completely tender, about 1 ½ hours.
3. Transfer chops to serving platter. Strain sauce, then use a shallow spoon to skim off fat. Whisk in vinegar, parsley, and remaining apple butter. Season with salt & pepper. Serve, passing sauce at table.
Note: Make ahead – Chops and sauce can be refrigerated separately for up to 2 days. To serve, heat sauce and chops together over medium heat until chops are warmed through
Garlic Mashed Potatoes
(Cook's Country Oct/Nov 2008)
Serves 8 to 10
Cutting the potatoes into ½ inch pieces ensures that maximum surface area is exposed to soak up garlicky flavor.
4 lbs russet potatoes, peeled, quartered, and cut into ½ inch pieces
12 TB butter (1 ½ sticks)
12 garlic cloves, minced (1 used 10)
1 tsp sugar
1 ½ cups half & half
½ cup water
Salt & pepper
1. Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly.
2. Melt 4 TB butter in Dutch oven over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 min. Add rinsed potatoes, 1 ¼ cups half & half, water, and 1 tsp salt to pot and stir to combine. Bring to boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 35 min.
3. Off heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining half & half until liquid is absorbed and potatoes are creamy. Season with salt & pepper. Serve.
Monday: Pumpkin Waffles, Maple Syrup, and Almond whipped cream
Tuesday: Chicken Enchiladas
(Located in Recipe Binder)
Wednesday: Daddy's Birthday: Cider-Braised Pork Chops, Garlic Mashed Potatoes, Rolls, & Birthday Cake
Thursday: Chicken Divan & Rolls
(Located in Recipe Binder)
Friday-Sunday: Pacific City, Oregon
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
1. 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.
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 egg
2 TBSP. vegetable oil
Mix and drop into hot waffle iron. SO YUMMY!!!!
Cider-Braised Pork Chops
(Cook's Country Oct/Nov 2008)
Serves 6
Do not use chops thinner than 1 inch. In step, 3 separator makes quick work of defatting the sauces.
6 bone-in blade-cut pork chops, about 1 inch thick. (I used boneless)
Salt & pepper
2 TB Vegetable oil
1 onion, chopped (I only used ½ - kids and tummies)
3 garlic cloves, minced
2 TB all-purpose flour
¼ Cup apple butter
1 Cup apple cider
1 sprig fresh thyme
1 tsp cider vinegar
1 TB finely chopped fresh parsley
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat chops dry with paper towel and season with salt & pepper. Heat oil in large Dutch over medium-high heat until just smoking. Brown chops in two batches, about 4 min per side; transfer to plate.
2. Pour off all but 1 TB fat from pot and cook onion over medium heat until softened, about 5 minutes. Stir in garlic, flour, and 2 TB of apple butter and cook until onions are coated and mixture is fragrant, about 1 minute. Stir in cider and thyme, scraping up any browned bits with wooden spoon, and bring to boil. Add browned chops and any accumulated juices to pot, cover, and transfer to oven. Braise until chops are completely tender, about 1 ½ hours.
3. Transfer chops to serving platter. Strain sauce, then use a shallow spoon to skim off fat. Whisk in vinegar, parsley, and remaining apple butter. Season with salt & pepper. Serve, passing sauce at table.
Note: Make ahead – Chops and sauce can be refrigerated separately for up to 2 days. To serve, heat sauce and chops together over medium heat until chops are warmed through
Garlic Mashed Potatoes
(Cook's Country Oct/Nov 2008)
Serves 8 to 10
Cutting the potatoes into ½ inch pieces ensures that maximum surface area is exposed to soak up garlicky flavor.
4 lbs russet potatoes, peeled, quartered, and cut into ½ inch pieces
12 TB butter (1 ½ sticks)
12 garlic cloves, minced (1 used 10)
1 tsp sugar
1 ½ cups half & half
½ cup water
Salt & pepper
1. Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly.
2. Melt 4 TB butter in Dutch oven over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 min. Add rinsed potatoes, 1 ¼ cups half & half, water, and 1 tsp salt to pot and stir to combine. Bring to boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 35 min.
3. Off heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining half & half until liquid is absorbed and potatoes are creamy. Season with salt & pepper. Serve.
Sunday, October 19, 2008
Oct. 19- 25th
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).
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).
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).
Sunday, September 28, 2008
Sept 28-Oct 4th
Monday: Risotto with Chicken, Lemon, & Basil (Salad & Rolls)
Recipe: Cooks Country Oct/Nov 2008 RC (recipe card)
Tuesday: Meatloaf & Garlic Mashed Potatoes (Rolls)
Recipe: Garlic Mashed Potatoes - Cooks Country Oct/Nov '08 pg. 19
Wednesday: Maple-Orange Glazed Chicken & Rice
Recipe: Cooks Country Oct/Nov '08 RC
Revised: Leftovers
Thursday: Cider-Braised Pork Chops & Left Over Garlic Mashed Potatoes
Recipe: Cooks Country Oct/Nov '08 pg. 18
Revised: Maple-Orange Glazed Chicken & Rice
Friday: Pizza Night
Saturday: Chili in the Crock pot & Cornbread
Revised: Cider-Braised Pork Chops
Recipe: Cooks Country Oct/Nov 2008 RC (recipe card)
Tuesday: Meatloaf & Garlic Mashed Potatoes (Rolls)
Recipe: Garlic Mashed Potatoes - Cooks Country Oct/Nov '08 pg. 19
Wednesday: Maple-Orange Glazed Chicken & Rice
Recipe: Cooks Country Oct/Nov '08 RC
Revised: Leftovers
Thursday: Cider-Braised Pork Chops & Left Over Garlic Mashed Potatoes
Recipe: Cooks Country Oct/Nov '08 pg. 18
Revised: Maple-Orange Glazed Chicken & Rice
Friday: Pizza Night
Saturday: Chili in the Crock pot & Cornbread
Revised: Cider-Braised Pork Chops
Subscribe to:
Posts (Atom)
