Grilled Pork Meatballs with Pineapple-Chiptole Chutney

From Everyday with Rachael Ray



Ingredients:
1 1/4 pounds bulk pork Italian sausage
2 scallions, finely chopped
Salt and pepper
1 1/2 cups long-grain rice
1 1/2 tablespoons sesame seeds, toasted
1 tablespoon vegetable oil
4 slices canned pineapple in juice, finely chopped, plus 1/2 cup juice
One-quarter of a chipotle chile in adobo sauce, finely chopped
1/4 teaspoon ground cumin
2 tablespoons chopped cilantro

Directions:
1. In a medium bowl, combine the sausage and half of the scallions; season with salt and pepper. Shape into 16 meatballs.

2. In a medium saucepan, bring 3 cups water to a boil. Stir in the rice, cover, lower the heat and simmer for 15 minutes. Using a fork, stir in the sesame seeds.

3. Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the meatballs and cook, turning, until cooked through and browned, about 15 minutes.

4. In a small saucepan, combine the pineapple, pineapple juice, chipotle and cumin; cook over medium heat until reduced by half, 10 minutes. Pour the sauce over the meatballs; stir in the cilantro and remaining scallions. Serve on top of the rice.

Comments:
I didn't want to buy a whole can of chipotle in adobo for one quarter of one pepper. So I got a serrano instead and chopped that up. Added some nice heat. Which I managed to get in my eye even though I wore gloves while chopping. Argh. Stupid pepper.

Anyway.

This was good. I'm not sure why it's called "grilled" meatballs when you don't grill them, but whatever. Adam liked the meatballs best, but didn't mind the other components. Of course, I preferred the rice and pineapple.

Weekly Menu 4/24 through 4/30

Let's all just pretend that last week never happened, ok? I didn't cook a single meal last week. Not one. It was crazy at work, I had two IMA events, and a major cold. It was not a good week.

But now, back to our regularly scheduled menu planning!

Saturday 4/24 - Grilled Pork Meatballs with Pineapple-Chipotle Chutney

Sunday 4/25 - Adam's going to a Brewers game so I'm on my own

Monday 4/26 - Lime Chicken Tacos

Tuesday 4/27 - Potato Salad with Smoked Turkey and Gruyere

Wednesday 4/28 - Out - Adam's Choice

Thursday 4/29 - Breakfast Tortilla

Friday 4/30 - Chicken Salad Caprese

Mongolian Beef

From Cooking Light



Ingredients:
2 tablespoons low-sodium soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon chile paste with garlic
1/4 teaspoon salt
2 teaspoons peanut oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces

Directions:
1. Combine first 8 ingredients, stirring until smooth.

2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

Comments:
I skipped the hoisin and sherry, but otherwise stuck to the plan pretty well. Wonderful, although Adam got a big bite of chili paste right off the bat and almost died (his words, not mine.) It's a bit spicy in mass quantities. Anyway, I'd definitely do this one again. I served it over gnocchi instead of the suggested egg noodles and that worked really well.

Andouille and Chicken Creole Pasta

From allrecipes.com



Ingredients:
1/2 pound andouille sausage, diced
2 skinless, boneless chicken breast halves - cut into strips
3 tablespoons Creole seasoning
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
8 ounces fresh mushrooms, sliced
4 green onions, chopped
1 (14.5 ounce) can fat-free chicken broth
1 cup 2% milk
2 teaspoons lemon pepper
2 teaspoons garlic powder
1/4 cup cornstarch
1/2 cup cold water
1 (16 ounce) package linguine pasta

Directions:
1. Heat a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Sautee over medium heat until the mushrooms begin to shrink, about 10 minutes.

2. Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.

3. Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. Mix together the cornstarch and cold water until dissolved. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.

Comments:
I used some Kick'n Chicken seasoning instead of a Creole seasoning since that's what I had here. I also didn't use linguine. We had some Dreamfields spaghetti in the cupboard so I used that.

All in all, a good dish with nice flavors. It makes waaaaaaay too much sauce though. I'd say you could cut both the chicken stock and the milk in half and still be ok. Unless you like your pasta swimming in sauce. I guess that's more of a personal preference thing.

Crispy Fish with Lemon-Dill Sauce

From Cooking Light



Ingredients:
2 large egg whites, lightly beaten
1 cup panko (Japanese breadcrumbs)
1/2 teaspoon paprika
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
4 (6-ounce) skinless cod fillets
1 teaspoon black pepper
1/2 teaspoon salt
Cooking spray
1/4 cup canola mayonnaise
2 tablespoons finely chopped dill pickle
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh dill
Lemon wedges

Directions:
1. Preheat broiler.

2. Place egg whites in a shallow dish. Combine panko, paprika, onion powder, and garlic powder in a shallow dish. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg white, then dredge in panko mixture; place on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness.

3. Combine mayonnaise, pickle, lemon juice, and dill. Serve with fish and lemon wedges.

Comments:
I went all out here, buying fresh dill and an actual lemon. But I did cheap out and just use regular old bread crumbs that I made. Eh. And you know what? I actually ate a whole piece of fish. Very impressive, if you know my history of fish hating. It wasn't great, but it wasn't totally gross. I think the dipping sauce might have helped with that part. Adam thought it was too lemony, but I didn't mind it.

Fiesta Chicken and Rice

From Cooking Light



Ingredients:
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained
1 (4.5-ounce) can chopped green chiles, undrained
Cooking spray
1 teaspoon olive oil
1 cup uncooked long-grain rice
3/4 cup chopped onion (about 1 small onion)
2 garlic cloves, minced
1 pound skinned, boned chicken breasts, cut into bite-size pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin

Directions:
1. Drain tomatoes and green chiles, reserving liquid from each together in a 1-cup liquid measuring cup. Add water to reserved liquid to measure 1 cup; set aside. Chop tomatoes; set tomato and chiles aside.

2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add rice, onion, and garlic; sauté 3 minutes or until rice is golden.

3. Stir tomato, green chiles, reserved 1 cup liquid, chicken, and remaining ingredients into rice mixture. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender.

Comments:
I left out the green chilies (let's say it together - "because I'm a wuss") but in my defense I did add some red pepper flakes so I don't think the end result was lacking in the spicy department. I also used diced tomatoes. What's the use of getting whole tomatoes if you're just going to cut them up anyway. Huh.

Anywho, pretty simple prep, yummy results. I'd definitely make this again. I considered using brown rice instead of white, but since it takes so much longer to cook I'm not sure that'd work. I'll have to ponder that one a little further...

Croque Monsieur-Style Monte Cristo Sandwiches

From Everyday with Rachael Ray



Ingredients:
5 tablespoons butter
2 tablespoons flour
2 cups whole milk
salt & pepper
Grated nutmeg
2 tablespoons Dijon mustard
8 slices good-quality white bread
5 ounces gruyère cheese, cut into 8 thin slices
8 slices baked ham
2 eggs

Directions:
1. Preheat a griddle pan or cast-iron skillet over medium heat.

2. In a small saucepan, melt 3 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute. Whisk in 1 1/3 cups milk and cook until thickened enough to coat the back of a spoon, about 5 minutes. Season the sauce with salt, pepper and nutmeg. Stir in the mustard and turn off the heat.

3. Spread the sauce on 1 side of each bread slice. Top each of 4 slices with 1 cheese slice, 2 folded ham slices, another cheese slice and 1 of the remaining bread slices.

4. Beat the eggs with the remaining 2/3 cup milk and coat the sandwiches twice in the batter. Wipe the griddle with the remaining 2 tablespoons butter nestled in a paper towel, then add the sandwiches to the griddle and cook, turning once, until deep golden, about 8 minutes. Halve the sandwiches diagonally.

Comments:
So I skipped the mustard sauce stuff and I just used some regular mustard by itself. I thought it turned out pretty well. Not spectacular. Adam commented that it was like a combination of grilled cheese and French toast. Pretty much. Not sure we'd have these again, although they did give me a real hankering for grilled cheese!

Weekly Menu 4/10 through 4/16

Saturday 4/10 - Andouille and Chicken Creole Pasta

Sunday 4/11 - Adam's going to a Brewers game so I'm on my own

Monday 4/12 - Pork Tenderloin in the slow cooker

Tuesday 4/13 - Out [it's our 5-year dating anniversary. I wonder if Adam will remember? :-)]

Wednesday 4/14 - Spring Salad with Grapes and Goat Cheese

Thursday 4/15 - Mongolian Beef

Friday 4/16 - Sweet & Saucy Sausage Sandwiches

Sweet Onion Mac & Cheese

From Everyday with Rachael Ray



Ingredients:
Salt and pepper
1 pound whole wheat macaroni or penne pasta
3 tablespoons butter
2 large onions—peeled, quartered and thinly sliced
1 bay leaf
1 teaspoon ground thyme (about 1/3 palmful)
2 tablespoons flour
1 1/2 cups whole milk
1/2 cup beef stock
2 1/2 cups grated gruyère or swiss cheese
2 tablespoons dijon mustard
1/4 cup finely chopped fresh chives

Directions:
1.Bring a large pot of water to a boil, salt it, add the pasta and cook according to package directions until al dente; drain.

2.While the pasta is working, heat a large, deep skillet over medium-high heat. Add the butter to melt, then add the onions, bay leaf and thyme; season with salt and pepper. Cook, stirring occasionally, until the onions are light caramel in color, 15 to 20 minutes.

3.Preheat the broiler. Discard the bay leaf. Stir the flour into the onion mixture. Stir in the milk and beef stock and bring to a boil. Cook, stirring, until thickened, about 2 minutes. Remove from the heat and stir in 1 1/2 cups cheese until melted, then stir in the mustard.

4.Add the pasta to the sauce and toss. Spoon into a 9-by-13-inch casserole dish, top with the remaining 1 cup cheese and broil until brown, 2 to 4 minutes. Top with the chives and serve immediately.

Comments:
I think this was supposed to be similar to this dish, but it really didn't even come close to the supreme deliciousness of the original. The onions were nowhere near as sweet and soft since the cooking time was drastically reduced. That's not to say this was bad - it was fine - but it was far beneath the original.

Hot and Sour Soup with Tofu

From Cooking Light



Ingredients:
1 (14-ounce) package firm water-packed tofu, drained
1 3/4 cups water, divided
1 (1/2-ounce) package dried sliced shiitake mushroom caps
4 cups fat-free, less-sodium chicken broth
1/4 cup white vinegar
2 tablespoons less-sodium soy sauce
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons sugar
3/4 teaspoon white pepper
1 garlic clove, minced
2 1/2 tablespoons cornstarch
1/2 cup canned sliced bamboo shoots, drained and cut into julienne strips
1 large egg, lightly beaten
1/2 cup thinly diagonally sliced green onion tops

Directions:
1. Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Discard paper towels. Cut tofu into 1-inch cubes.

2. Bring 1 1/2 cups water to a boil in a small saucepan; remove from heat. Stir in mushrooms; let stand 30 minutes. Stir in broth and next 6 ingredients (through garlic); bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Combine remaining 1/4 cup water and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture, tofu, and bamboo shoots into broth mixture; bring to a boil. Cook 1 minute, stirring occasionally; remove from heat. Slowly drizzle egg into broth mixture (do not stir). Place pan over low heat; cook 1 minute. Stir soup gently to combine. Sprinkle with green onions.

Comments:
This one was not for me. At all. I had no plans to even try it. But Adam liked it. Said it had a nice mixture of textures. To each their own, I say.

Pancetta, Mozzarella, and Asparagus Pizza

From Cooking Light



Ingredients:
1/2 cup warm water (100° to 110°)
1 teaspoon dry yeast
6.7 ounces all-purpose flour (about 1 1/2 cups), divided
1/2 teaspoon sea salt
Cooking spray
1 teaspoon dried thyme
2 ounces pancetta, finely chopped
1 garlic clove, minced
1/8 teaspoon freshly ground black pepper
1 tablespoon cornmeal
1 cup very thinly vertically sliced asparagus
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

Directions:
1. Combine warm water and yeast in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 5.6 ounces (about 1 1/4 cups) flour and 1/2 teaspoon salt to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough of remaining 1.1 ounces (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (the dough will feel sticky).

2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, the dough has risen enough.)

3. Heat a small skillet over medium heat. Add thyme, pancetta, and garlic to pan; sauté 5 minutes or until pancetta is crisp. Stir in pepper.

4. Preheat oven to 475°.

5. Place a baking sheet in oven for 15 minutes to preheat. Punch dough down; cover and let rest for 5 minutes. Stretch dough into a 10-inch circle on a floured surface. Sprinkle 1 tablespoon cornmeal on preheated baking sheet, and place dough on sheet. Spread pancetta mixture evenly over dough. Arrange thinly vertically sliced asparagus over pancetta mixture; sprinkle evenly with shredded part-skim mozzarella cheese. Bake flatbread at 475° for 10 minutes or until crust is golden. Remove from oven. Sprinkle with freshly grated Parmigiano-Reggiano cheese. Cut flatbread into 8 wedges.

Comments:
So let's pretend I made my own flatbread. Right. Actually, I didn't make this at all. The night it was planned I copped out and convinced Adam to make some burgers on our new grill. He ended up making this for lunch on Thursday. He had the day off, I was having a rough day at work. It was a nice surprise to come home for lunch to something already made for me.

The asparagus on a pizza thing took a little adjusting to, but overall it was good. Cheese, salt, crust. Yum.

Weekly Menu 4/3 through 4/9

Didn't do so great on keeping to the menu last week either. Hopefully things are back to normal this week...

Saturday 4/3 - Sweet Onion Mac & Cheese

Sunday 4/4 - Easter this year is up in Green Bay with Adam's family

Monday 4/5 - Croque Monsieur-Style Monte Cristo Sandwiches

Tuesday 4/6 - Scrambled Egg Burritos

Wednesday 4/7 - Leftovers

Thursday 4/8 - Fiesta Chicken & Rice

Friday 4/9 - Crispy Fish with Lemon-Dill Sauce