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.
Showing posts with label Quick. Show all posts
Showing posts with label Quick. Show all posts
Monday, March 16, 2009
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 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
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).
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