Saturday 4/2 - Turkey & Bow Ties
Sunday 4/3 - Porcupines
Monday 4/4 - Hawaiian Chicken
Tuesday 4/5 - Pork Chops Stuffed with Feta and Spinach
Wednesday 4/6 - Out
Thursday 4/7 - Inside-Out Cheeseburgers
Friday 4/8 - Herb-Marinated Shrimp
This Week's Dessert:
Cannoli Cream Banana Parfaits
Saturday, April 02, 2011
Sloppy Jose Supper
From Taste of Home
Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix
1 pound lean ground beef (90% lean)
1/2 cup chopped sweet red pepper
1/3 cup chopped onion
1 celery rib, chopped
2 garlic cloves, minced
1 chipotle pepper in adobo sauce, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1-1/4 cups salsa
2 tablespoons chili sauce
2/3 cup shredded Mexican cheese blend
sour cream
Directions:
Prepare and bake corn bread according to package directions.
Meanwhile, in a large skillet, cook the beef, red pepper, onion and celery over medium heat until meat is no longer pink; drain. Add the garlic, chipotle pepper, chili powder and cumin; cook 1 minute longer.
Stir in salsa and chili sauce; simmer for 3-5 minutes or until slightly thickened.
Cut corn bread into nine squares; save four pieces for another use. Top each square of remaining corn bread with 2/3 cup beef mixture and 2 tablespoons cheese. Dollop with sour cream.
Comments:
This was good, but it made us both sick. Not sure if it was bad meat, bad something, but I just threw out the leftovers because neither of us wanted to risk it.
Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix
1 pound lean ground beef (90% lean)
1/2 cup chopped sweet red pepper
1/3 cup chopped onion
1 celery rib, chopped
2 garlic cloves, minced
1 chipotle pepper in adobo sauce, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1-1/4 cups salsa
2 tablespoons chili sauce
2/3 cup shredded Mexican cheese blend
sour cream
Directions:
Prepare and bake corn bread according to package directions.
Meanwhile, in a large skillet, cook the beef, red pepper, onion and celery over medium heat until meat is no longer pink; drain. Add the garlic, chipotle pepper, chili powder and cumin; cook 1 minute longer.
Stir in salsa and chili sauce; simmer for 3-5 minutes or until slightly thickened.
Cut corn bread into nine squares; save four pieces for another use. Top each square of remaining corn bread with 2/3 cup beef mixture and 2 tablespoons cheese. Dollop with sour cream.
Comments:
This was good, but it made us both sick. Not sure if it was bad meat, bad something, but I just threw out the leftovers because neither of us wanted to risk it.
Sunday, March 27, 2011
Gemelli with Fennel and Hot Sausage
From Everyday with Rachael Ray
Ingredients:
3/4 pound hot italian sausage links, cut into 1/2-inch pieces
1 large bulb fennel, cut into strips
1 large onion, sliced
3 carrots, sliced on an angle
2 tablespoons extra-virgin olive oil
Salt and pepper
1 pound gemelli pasta
1/4 cup chopped flat-leaf parsley
Directions:
1. Preheat the oven to 425°. On a baking sheet, toss the sausage, fennel, onion and carrots with the olive oil; season with salt and pepper. Cook until the vegetables are tender, about 30 minutes.
2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain, reserving 1/3 cup of the pasta cooking water. Transfer the pasta to a large bowl.
3. Add the sausage-vegetable mixture to the pasta. Add the reserved pasta cooking water to the baking sheet, scraping up any browned bits; transfer to the pasta mixture. Toss in the parsley; season with salt and pepper
Comments:
I subbed some celery for the fennel since neither of us dig the anise flavor. It worked out fine. It's a teensy bit spicy for me, but Adam liked it. I used some Creste di Gallo pasta we got for Christmas since I didn't have gemelli and I thought it was a neat shape. Looks like little Stegosauruses. But that might just be me...
Ingredients:
3/4 pound hot italian sausage links, cut into 1/2-inch pieces
1 large bulb fennel, cut into strips
1 large onion, sliced
3 carrots, sliced on an angle
2 tablespoons extra-virgin olive oil
Salt and pepper
1 pound gemelli pasta
1/4 cup chopped flat-leaf parsley
Directions:
1. Preheat the oven to 425°. On a baking sheet, toss the sausage, fennel, onion and carrots with the olive oil; season with salt and pepper. Cook until the vegetables are tender, about 30 minutes.
2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain, reserving 1/3 cup of the pasta cooking water. Transfer the pasta to a large bowl.
3. Add the sausage-vegetable mixture to the pasta. Add the reserved pasta cooking water to the baking sheet, scraping up any browned bits; transfer to the pasta mixture. Toss in the parsley; season with salt and pepper
Comments:
I subbed some celery for the fennel since neither of us dig the anise flavor. It worked out fine. It's a teensy bit spicy for me, but Adam liked it. I used some Creste di Gallo pasta we got for Christmas since I didn't have gemelli and I thought it was a neat shape. Looks like little Stegosauruses. But that might just be me...
Bean 'N' Beef Crescent Pie
From Taste of Home
Ingredients:
1-1/4 pounds ground beef
1 envelope taco seasoning
1/3 cup salsa
1 tube (8 ounces) refrigerated crescent rolls
4 ounces cream cheese, softened
1/2 cup refried beans
1 cup (4 ounces) shredded Mexican cheese blend or cheddar cheese
Directions:
In a large skillet, cook the beef over medium heat until no longer pink; drain. Add taco seasoning and salsa; simmer, uncovered, until thickened. Meanwhile, unroll crescent roll dough. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. baking dish; seal perforations. Spread cream cheese over the dough.
Stir the refried beans into beef mixture. Spoon over cream cheese layer. Bake, uncovered, at 375° for 20-25 minutes or until crust is golden brown. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.
Comments:
This was just ok. The crescent roll dough up the sides of the pan gets too well done and the filling is nothing spectacular. Probably wouldn't try this again.
Ingredients:
1-1/4 pounds ground beef
1 envelope taco seasoning
1/3 cup salsa
1 tube (8 ounces) refrigerated crescent rolls
4 ounces cream cheese, softened
1/2 cup refried beans
1 cup (4 ounces) shredded Mexican cheese blend or cheddar cheese
Directions:
In a large skillet, cook the beef over medium heat until no longer pink; drain. Add taco seasoning and salsa; simmer, uncovered, until thickened. Meanwhile, unroll crescent roll dough. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. baking dish; seal perforations. Spread cream cheese over the dough.
Stir the refried beans into beef mixture. Spoon over cream cheese layer. Bake, uncovered, at 375° for 20-25 minutes or until crust is golden brown. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.
Comments:
This was just ok. The crescent roll dough up the sides of the pan gets too well done and the filling is nothing spectacular. Probably wouldn't try this again.
Saturday, March 26, 2011
Weekly Menu 3/26 through 4/1
Saturday 3/26 - Bean & Beef Crescent Pie
Sunday 3/27 - Gemelli with Fennel and Hot Sausage
Monday 3/28 - Turkey & Bow Ties
Tuesday 3/29 - Sloppy Jose Supper
Wednesday 3/30 - Out - Beauty and the Beast at the PAC
Thursday 3/31 - Chicken Parmesan
Friday 4/1 - Out
This Week's Dessert:
Energizing Granola (true, not exactly a "dessert" but I'm counting it.)
Sunday 3/27 - Gemelli with Fennel and Hot Sausage
Monday 3/28 - Turkey & Bow Ties
Tuesday 3/29 - Sloppy Jose Supper
Wednesday 3/30 - Out - Beauty and the Beast at the PAC
Thursday 3/31 - Chicken Parmesan
Friday 4/1 - Out
This Week's Dessert:
Energizing Granola (true, not exactly a "dessert" but I'm counting it.)
Wednesday, March 23, 2011
Tacoritos
From Taste of Home
Ingredients:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup water
1 tablespoon chili powder
1/4 teaspoon garlic salt
1/4 pound ground beef
1/4 pound bulk pork sausage
1 tablespoon chopped onion
1/4 cup refried beans
2 flour tortillas (8 inches), warmed
3/4 cup shredded Monterey Jack cheese
Directions:
In a saucepan, melt butter. Stir in flour until smooth; gradually add water. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
In a skillet over medium heat, cook the beef, sausage and onion until meat is no longer pink; drain. Stir in refried beans; heat through.
Spread 1/4 cup sauce in a greased 8-in. baking dish. Spread 1 tablespoon sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with 1/4 cup cheese. Roll up and place seam side down in prepared dish. Pour remaining sauce over the top; sprinkle with remaining cheese.
Bake, uncovered, at 350° for 10-15 minutes or until bubbly and cheese is melted.
Comments:
I'm not sure these are so much tacoritos as they are tachiladas. It's quite obviously an enchilada sauce we're making here and if you forget to fold the bottom... enchiladas. So there you go. Mexican food according to Martha.
Anyway, pretty simple assembly and quick baking time. Adam really liked these and I didn't mind them.
Ingredients:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup water
1 tablespoon chili powder
1/4 teaspoon garlic salt
1/4 pound ground beef
1/4 pound bulk pork sausage
1 tablespoon chopped onion
1/4 cup refried beans
2 flour tortillas (8 inches), warmed
3/4 cup shredded Monterey Jack cheese
Directions:
In a saucepan, melt butter. Stir in flour until smooth; gradually add water. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
In a skillet over medium heat, cook the beef, sausage and onion until meat is no longer pink; drain. Stir in refried beans; heat through.
Spread 1/4 cup sauce in a greased 8-in. baking dish. Spread 1 tablespoon sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with 1/4 cup cheese. Roll up and place seam side down in prepared dish. Pour remaining sauce over the top; sprinkle with remaining cheese.
Bake, uncovered, at 350° for 10-15 minutes or until bubbly and cheese is melted.
Comments:
I'm not sure these are so much tacoritos as they are tachiladas. It's quite obviously an enchilada sauce we're making here and if you forget to fold the bottom... enchiladas. So there you go. Mexican food according to Martha.
Anyway, pretty simple assembly and quick baking time. Adam really liked these and I didn't mind them.
Tuesday, March 22, 2011
Mango Chicken with Plum Sauce
From Taste of Home
Ingredients:
1 tablespoon sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 cup chicken broth
1/4 cup teriyaki sauce
1/2 pound fresh snow peas, trimmed
2 large carrots, sliced diagonally
2 medium zucchini, sliced
1/2 cup chopped red onion
1/2 medium sweet red pepper, sliced
1 can (4 ounces) sliced water chestnuts, drained
2 tablespoons canola oil
1 pound finely chopped cooked chicken breast (about 3 cups)
2 medium mangoes, peeled and mashed
1/2 cup plum sauce
2 cups hot cooked brown rice
1/4 cup slivered almonds, toasted
Directions:
In a small saucepan, combine the sugar, cornstarch and salt; stir in broth and teriyaki sauce until smooth. Cook and stir until thickened. Set aside.
In a large skillet or wok, stir-fry the snow peas, carrots, zucchini, onion, pepper and water chestnuts in oil until crisp-tender. Add the chicken, mangoes and broth mixture; heat through. Stir in plum sauce. Serve with rice. Sprinkle with almonds.
Comments:
This dish perfectly represents the difference between my food preferences and Adam's. I'd eat this every day. Seriously. Adam? He said it was ok and he'd like to have it again...in a year.
Anyway, left out the water chestnuts because they're on Adam's "hell no" food list. Also didn't add the almonds because... ok, because I forgot. Stir-fries require mad multi-tasking skillz and I failed on that one. Oh well. It was fine without them. I used my rice cooker for the first time in ages. I love it! I wish I didn't have to make 4 cups of rice to use it... but when I do it's the best rice ever. Do they make smaller rice cookers? I should google that later...
Ingredients:
1 tablespoon sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 cup chicken broth
1/4 cup teriyaki sauce
1/2 pound fresh snow peas, trimmed
2 large carrots, sliced diagonally
2 medium zucchini, sliced
1/2 cup chopped red onion
1/2 medium sweet red pepper, sliced
1 can (4 ounces) sliced water chestnuts, drained
2 tablespoons canola oil
1 pound finely chopped cooked chicken breast (about 3 cups)
2 medium mangoes, peeled and mashed
1/2 cup plum sauce
2 cups hot cooked brown rice
1/4 cup slivered almonds, toasted
Directions:
In a small saucepan, combine the sugar, cornstarch and salt; stir in broth and teriyaki sauce until smooth. Cook and stir until thickened. Set aside.
In a large skillet or wok, stir-fry the snow peas, carrots, zucchini, onion, pepper and water chestnuts in oil until crisp-tender. Add the chicken, mangoes and broth mixture; heat through. Stir in plum sauce. Serve with rice. Sprinkle with almonds.
Comments:
This dish perfectly represents the difference between my food preferences and Adam's. I'd eat this every day. Seriously. Adam? He said it was ok and he'd like to have it again...in a year.
Anyway, left out the water chestnuts because they're on Adam's "hell no" food list. Also didn't add the almonds because... ok, because I forgot. Stir-fries require mad multi-tasking skillz and I failed on that one. Oh well. It was fine without them. I used my rice cooker for the first time in ages. I love it! I wish I didn't have to make 4 cups of rice to use it... but when I do it's the best rice ever. Do they make smaller rice cookers? I should google that later...
Ham, Egg and Cheese Sandwiches
From Everyday with Rachael Ray
Ingredients:
5 tablespoons extra-virgin olive oil
4 large eggs
Salt and pepper
8 slices sourdough bread
1/2 pound deli-sliced ham
1 cup shredded pepper jack cheese
Directions:
1. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches, fry the eggs; season with salt and pepper.
2. Brush the bread with the remaining 2 tablespoons olive oil. Layer the eggs, ham and cheese on half of the bread slices, then set the remaining bread slices on top.
3. In the same skillet, working in batches, fry the sandwiches over medium heat, turning once, until golden-brown, about 8 minutes.
Comments:
I had Adam make an omelet from the eggs rather than used fried ones because... eww. Also used a panini press instead of pan-frying. Worked just fine. These are pretty good. Not ground-breaking or earth-shattering. But a good, quick meal.
Ingredients:
5 tablespoons extra-virgin olive oil
4 large eggs
Salt and pepper
8 slices sourdough bread
1/2 pound deli-sliced ham
1 cup shredded pepper jack cheese
Directions:
1. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches, fry the eggs; season with salt and pepper.
2. Brush the bread with the remaining 2 tablespoons olive oil. Layer the eggs, ham and cheese on half of the bread slices, then set the remaining bread slices on top.
3. In the same skillet, working in batches, fry the sandwiches over medium heat, turning once, until golden-brown, about 8 minutes.
Comments:
I had Adam make an omelet from the eggs rather than used fried ones because... eww. Also used a panini press instead of pan-frying. Worked just fine. These are pretty good. Not ground-breaking or earth-shattering. But a good, quick meal.
Sunday, March 20, 2011
Gnocchi with Mushrooms and Sage Butter
From Everyday with Rachael Ray
Ingredients:
1 large baking potato (about 12 ounces)
1/2 cup ricotta cheese
2 tablespoons finely chopped flat-leaf parsley
1/3 cup Basic Batter Salt and pepper
1/4 cup flour
1 stick (4 ounces) butter
6 tablespoons extra-virgin olive oil
1 pound cremini mushrooms, sliced
2 teaspoons chopped fresh sage
1/2 teaspoon freshly grated nutmeg
Directions:
1. Microwave the potato on high until tender, about 12 minutes; let cool slightly. Peel and mash until smooth.
2. In a large bowl, combine the potato, ricotta and parsley. Stir in the batter and season with salt. Stir in the flour. Turn out the dough onto a lightly floured work surface and roll into a 3/4-inch-thick rope. Cut the dough crosswise into 1-inch pieces.
3. In a large skillet, heat 2 tablespoons butter and 3 tablespoons olive oil over medium-high heat. Add half of the mushrooms and cook, undisturbed, for 5 minutes; stir and cook for 1 minute longer. Season with salt and pepper; transfer to a plate. Repeat with 2 more tablespoons butter, the remaining 3 tablespoons olive oil and the remaining mushrooms. Stir in the remaining 4 tablespoons butter, the sage, nutmeg and reserved mushrooms; cover to keep warm.
4. In a pot of simmering, salted water, working in 3 batches, cook the gnocchi until tender and fluffy, about 3 minutes. Using a slotted spoon, transfer to a platter. Pour the mushroom mixture on top and toss.
Comments:
Yes, yes, I completely sold out and used pre-packaged gnocchi. This wasn't even a very hard gnocchi recipe and I still wimped out. I hang my head in shame. If only those stupid Colavita gnocchi weren't so good!
Anyway, gnocchi aside, this was pretty easy to throw together. It was my side-prepped meal that caused all my problems. I'm not a fan of the mushroom so I planned to throw my half of the gnocchi in a bowl with some peas and parmesan cheese. Except I put the plastic container of peas on the burner I'd just taken the gnocchi pot off of. Oops. Ah, the smell of burning plastic! I blame it on the fact that just minutes earlier I'd slammed my right hand in the cabinet door.
Anyway. Not my night...
There's a lot of butter in this recipe. A lot more than I ever cook with. But I used it and I used it all. Adam didn't rave, but he did save the leftovers for later so it couldn't have been awful.
Ingredients:
1 large baking potato (about 12 ounces)
1/2 cup ricotta cheese
2 tablespoons finely chopped flat-leaf parsley
1/3 cup Basic Batter Salt and pepper
1/4 cup flour
1 stick (4 ounces) butter
6 tablespoons extra-virgin olive oil
1 pound cremini mushrooms, sliced
2 teaspoons chopped fresh sage
1/2 teaspoon freshly grated nutmeg
Directions:
1. Microwave the potato on high until tender, about 12 minutes; let cool slightly. Peel and mash until smooth.
2. In a large bowl, combine the potato, ricotta and parsley. Stir in the batter and season with salt. Stir in the flour. Turn out the dough onto a lightly floured work surface and roll into a 3/4-inch-thick rope. Cut the dough crosswise into 1-inch pieces.
3. In a large skillet, heat 2 tablespoons butter and 3 tablespoons olive oil over medium-high heat. Add half of the mushrooms and cook, undisturbed, for 5 minutes; stir and cook for 1 minute longer. Season with salt and pepper; transfer to a plate. Repeat with 2 more tablespoons butter, the remaining 3 tablespoons olive oil and the remaining mushrooms. Stir in the remaining 4 tablespoons butter, the sage, nutmeg and reserved mushrooms; cover to keep warm.
4. In a pot of simmering, salted water, working in 3 batches, cook the gnocchi until tender and fluffy, about 3 minutes. Using a slotted spoon, transfer to a platter. Pour the mushroom mixture on top and toss.
Comments:
Yes, yes, I completely sold out and used pre-packaged gnocchi. This wasn't even a very hard gnocchi recipe and I still wimped out. I hang my head in shame. If only those stupid Colavita gnocchi weren't so good!
Anyway, gnocchi aside, this was pretty easy to throw together. It was my side-prepped meal that caused all my problems. I'm not a fan of the mushroom so I planned to throw my half of the gnocchi in a bowl with some peas and parmesan cheese. Except I put the plastic container of peas on the burner I'd just taken the gnocchi pot off of. Oops. Ah, the smell of burning plastic! I blame it on the fact that just minutes earlier I'd slammed my right hand in the cabinet door.
Anyway. Not my night...
There's a lot of butter in this recipe. A lot more than I ever cook with. But I used it and I used it all. Adam didn't rave, but he did save the leftovers for later so it couldn't have been awful.
Saturday, March 19, 2011
Weekly Menu 3/19 through 3/25
Saturday 3/19 - Adam's Night Out
Sunday 3/20 - Gnocchi with Mushrooms and Sage Butter
Monday 3/21 - Ham, Egg, and Cheese Sandwiches
Tuesday 3/22 - Mango Chicken with Plum Sauce
Wednesday 3/23 - Tacoritas
Thursday 3/24 - Turkey & Bow Ties
Friday 3/25 - Fish and Fries
This Week's Dessert:
Mississippi Mud Pie
Sunday 3/20 - Gnocchi with Mushrooms and Sage Butter
Monday 3/21 - Ham, Egg, and Cheese Sandwiches
Tuesday 3/22 - Mango Chicken with Plum Sauce
Wednesday 3/23 - Tacoritas
Thursday 3/24 - Turkey & Bow Ties
Friday 3/25 - Fish and Fries
This Week's Dessert:
Mississippi Mud Pie
Adirondack Red Wing Burgers
From Everyday with Rachael Ray
Ingredients:
2 tablespoons extra-virgin olive oil (EVOO)
1 carrot, finely chopped
1 rib celery with leafy tops, finely chopped
1/4 cup finely chopped onion
2 cloves garlic, finely chopped
1 1/2 pounds ground turkey or chicken
2 tablespoons finely chopped fresh dill
1 teaspoon poultry seasoning
Salt and pepper
2 tablespoons butter
1/4 cup hot pepper sauce
1/2 cup blue cheese crumbles
4 sandwich-size english muffins, toasted
4 deli slices cheddar cheese
1/4 head iceberg lettuce, shredded
1/4 cup pickle relish
Directions:
1. In a small skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the carrot, celery, onion and garlic and cook until tender, about 5 minutes. Transfer to a bowl and let cool. Reserve the skillet. Mix the turkey, dill and poultry seasoning into the vegetable mixture; season with salt and pepper. Form into 4 patties.
2. In the reserved skillet, heat the remaining 1 tablespoon EVOO over medium heat. Add the patties and cook, turning once, until firm, about 12 minutes; transfer to a plate. Add the butter to the skillet to melt, then stir in the hot sauce. Add the patties to the sauce, turning to coat. Top each with some of the blue cheese and a cheddar slice. Tent with foil, turn off the heat and let stand until the cheese is melted.
3. Top each muffin bottom with some lettuce, a patty, some relish and a muffin top.
Comments:
Relatively easy, although I always seem to burn the first side of a turkey burger. Nice flavor, but Adam didn't like the English muffin bun - too dry.
Ingredients:
2 tablespoons extra-virgin olive oil (EVOO)
1 carrot, finely chopped
1 rib celery with leafy tops, finely chopped
1/4 cup finely chopped onion
2 cloves garlic, finely chopped
1 1/2 pounds ground turkey or chicken
2 tablespoons finely chopped fresh dill
1 teaspoon poultry seasoning
Salt and pepper
2 tablespoons butter
1/4 cup hot pepper sauce
1/2 cup blue cheese crumbles
4 sandwich-size english muffins, toasted
4 deli slices cheddar cheese
1/4 head iceberg lettuce, shredded
1/4 cup pickle relish
Directions:
1. In a small skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the carrot, celery, onion and garlic and cook until tender, about 5 minutes. Transfer to a bowl and let cool. Reserve the skillet. Mix the turkey, dill and poultry seasoning into the vegetable mixture; season with salt and pepper. Form into 4 patties.
2. In the reserved skillet, heat the remaining 1 tablespoon EVOO over medium heat. Add the patties and cook, turning once, until firm, about 12 minutes; transfer to a plate. Add the butter to the skillet to melt, then stir in the hot sauce. Add the patties to the sauce, turning to coat. Top each with some of the blue cheese and a cheddar slice. Tent with foil, turn off the heat and let stand until the cheese is melted.
3. Top each muffin bottom with some lettuce, a patty, some relish and a muffin top.
Comments:
Relatively easy, although I always seem to burn the first side of a turkey burger. Nice flavor, but Adam didn't like the English muffin bun - too dry.
Lamb Kebabs
From Cooking Light
Ingredients:
6 tablespoons plain whole-milk yogurt
5/8 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
1 1/4 teaspoons grated peeled fresh ginger
1 teaspoon Madras curry powder
1/4 teaspoon ground cumin
1 large garlic clove, grated
1 pound boneless leg of lamb, trimmed and cut into 1-inch pieces
Directions:
1. Combine yogurt, 1/8 teaspoon salt, 1/8 teaspoon pepper, and next 4 ingredients (through garlic); stir with a whisk. Place yogurt mixture in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 45 minutes.
2. Prepare grill to medium heat.
3. Remove lamb from bag; discard marinade. Thread lamb evenly onto 8 (10-inch) skewers; sprinkle evenly with 3/8 teaspoon salt and remaining 1/4 teaspoon pepper. Place kebabs on a grill rack; grill 4 minutes for medium-rare or desired degree of doneness, turning once. Sprinkle evenly with remaining 1/8 teaspoon salt.
Comments:
I'm generally not a fan of lamb in a best case scenario. This was not even good. The cut of meat we got was very fatty and didn't turn out well at all. If I do lamb, I think I'll stick with ground versions.
Ingredients:
6 tablespoons plain whole-milk yogurt
5/8 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
1 1/4 teaspoons grated peeled fresh ginger
1 teaspoon Madras curry powder
1/4 teaspoon ground cumin
1 large garlic clove, grated
1 pound boneless leg of lamb, trimmed and cut into 1-inch pieces
Directions:
1. Combine yogurt, 1/8 teaspoon salt, 1/8 teaspoon pepper, and next 4 ingredients (through garlic); stir with a whisk. Place yogurt mixture in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 45 minutes.
2. Prepare grill to medium heat.
3. Remove lamb from bag; discard marinade. Thread lamb evenly onto 8 (10-inch) skewers; sprinkle evenly with 3/8 teaspoon salt and remaining 1/4 teaspoon pepper. Place kebabs on a grill rack; grill 4 minutes for medium-rare or desired degree of doneness, turning once. Sprinkle evenly with remaining 1/8 teaspoon salt.
Comments:
I'm generally not a fan of lamb in a best case scenario. This was not even good. The cut of meat we got was very fatty and didn't turn out well at all. If I do lamb, I think I'll stick with ground versions.
Broccoli Cheese Bake
From Taste of Home
Ingredients:
1-3/4 cups fresh broccoli florets
1 tablespoon cornstarch
1/8 teaspoon salt
Dash pepper
2/3 cup fat-free milk
1 medium onion, chopped
1/2 cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese
Directions:
Place 1 in. of water and broccoli in a small saucepan; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender.
Meanwhile, in a small saucepan, combine the cornstarch, salt, pepper and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in onion and cheddar cheese until cheese is melted. Drain broccoli; stir into cheese sauce.
Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 350° for 25-30 minutes or until vegetables are tender.
Comments:
I swear I made this before but I can't find it here on my blog. Anyway, I tend to cook the heck out of broccoli but I think I did ok with this stuff. Not spectacular, but ok. I think I'd stick with plain broccoli next time though.
Ingredients:
1-3/4 cups fresh broccoli florets
1 tablespoon cornstarch
1/8 teaspoon salt
Dash pepper
2/3 cup fat-free milk
1 medium onion, chopped
1/2 cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese
Directions:
Place 1 in. of water and broccoli in a small saucepan; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender.
Meanwhile, in a small saucepan, combine the cornstarch, salt, pepper and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in onion and cheddar cheese until cheese is melted. Drain broccoli; stir into cheese sauce.
Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 350° for 25-30 minutes or until vegetables are tender.
Comments:
I swear I made this before but I can't find it here on my blog. Anyway, I tend to cook the heck out of broccoli but I think I did ok with this stuff. Not spectacular, but ok. I think I'd stick with plain broccoli next time though.
Italian Sausage Rigatoni
From Johnsonville Sausage
Ingredients:
1 pkg (19.76 oz) Johnsonville® Italian Mild Sausage Links
1 pkg (1 lb) rigatoni pasta
3 Tbsp olive oil
2 cloves garlic, minced
1 lg sweet red pepper, chopped
2 Tbsp Italian parsley, chopped
1 jar (26 oz) of your favorite pasta sauce
Directions:
Cook sausage links according to package directions.
Meanwhile, cook rigatoni according to package directions; drain and set aside.
In a large skillet, heat olive oil until hot. Add garlic; sauté for 30 seconds or until golden. Add red peppers; sauté for 2 minutes or until crisp-tender.
Cut sausage into 1/4-inch coin slices; add to skillet. Stir in pasta sauce; heat through.
Add pasta; toss to combine. Sprinkle with parsley.
Comments:
Easy - I had Adam grill the sausage. I wasn't too much of a fan of the peppers and Adam didn't like the tomatoes, but together we liked the whole thing. Little bit of a Jack Sprat deal. I don't know that I'd make this again. Kind of boring.
Ingredients:
1 pkg (19.76 oz) Johnsonville® Italian Mild Sausage Links
1 pkg (1 lb) rigatoni pasta
3 Tbsp olive oil
2 cloves garlic, minced
1 lg sweet red pepper, chopped
2 Tbsp Italian parsley, chopped
1 jar (26 oz) of your favorite pasta sauce
Directions:
Cook sausage links according to package directions.
Meanwhile, cook rigatoni according to package directions; drain and set aside.
In a large skillet, heat olive oil until hot. Add garlic; sauté for 30 seconds or until golden. Add red peppers; sauté for 2 minutes or until crisp-tender.
Cut sausage into 1/4-inch coin slices; add to skillet. Stir in pasta sauce; heat through.
Add pasta; toss to combine. Sprinkle with parsley.
Comments:
Easy - I had Adam grill the sausage. I wasn't too much of a fan of the peppers and Adam didn't like the tomatoes, but together we liked the whole thing. Little bit of a Jack Sprat deal. I don't know that I'd make this again. Kind of boring.
Saturday, March 12, 2011
Weekly Menu 3/12 through 3/18
Saturday 3/12 - Lamb Kebabs
Sunday 3/13 - Bacon Cheese Topped Chicken
Monday 3/14 - Pork Tenderloin in the Slow Cooker
Tuesday 3/15 - Adam on his own - IMA
Wednesday 3/16 - Spicy Meatballs with Firey Chili Sauce
Thursday 3/17 - Adirondak Red Wing Burgers
Friday 3/18 - Herb-Marinated Shrimp
This Week's Dessert:
Shortbread Bites (from Rachael Ray, but not on her site yet)
Sunday 3/13 - Bacon Cheese Topped Chicken
Monday 3/14 - Pork Tenderloin in the Slow Cooker
Tuesday 3/15 - Adam on his own - IMA
Wednesday 3/16 - Spicy Meatballs with Firey Chili Sauce
Thursday 3/17 - Adirondak Red Wing Burgers
Friday 3/18 - Herb-Marinated Shrimp
This Week's Dessert:
Shortbread Bites (from Rachael Ray, but not on her site yet)
Sunday, March 06, 2011
Peanut Butter Banana Bread
From Cooking Light
Ingredients:
Bread:
1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
1/3 cup creamy peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts
Cooking spray
Glaze:
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter
Directions:
1. Preheat oven to 350°.
2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
Comments:
Ridiculously easy, turned out great. I tried to be artistic with the glaze, but you can see how well that went. Bah. I'm not a fan of bananas. At all. And it was kind of hard to mash the things up and put them in the batter. The smell... ugh. But once it was baked it wasn't so bad. And the peanut butter glaze definitely helps cut the "banana" in the "banana bread." Adam says he doesn't like the banana/pb combo, but he hasn't tried it yet so I hope he's reserving his opinion.
Ingredients:
Bread:
1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
1/3 cup creamy peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts
Cooking spray
Glaze:
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter
Directions:
1. Preheat oven to 350°.
2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
Comments:
Ridiculously easy, turned out great. I tried to be artistic with the glaze, but you can see how well that went. Bah. I'm not a fan of bananas. At all. And it was kind of hard to mash the things up and put them in the batter. The smell... ugh. But once it was baked it wasn't so bad. And the peanut butter glaze definitely helps cut the "banana" in the "banana bread." Adam says he doesn't like the banana/pb combo, but he hasn't tried it yet so I hope he's reserving his opinion.
Artichoke and Goat Cheese Strata
From Cooking Light
Ingredients:
1 teaspoon olive oil
1/2 cup finely chopped shallots (about 1 large)
1 (10-ounce) package frozen artichoke hearts, thawed
2 garlic cloves, minced
1/2 teaspoon dried herbes de Provence
1 3/4 cups 1% low-fat milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 large eggs
1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
1/2 (1-pound) loaf country-style white bread, cut into 1-inch cubes (about 5 cups)
Cooking spray
3/4 cup (3 ounces) crumbled goat cheese, divided
Directions:
1. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts and garlic; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes.
2. Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.
3. Preheat oven to 375°.
4. Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.
Comments:
Quite a bit of prep work on this recipe as well, although not all of it is active. This one is worth it though - great results. I cannot believe I went so many years not knowing how awesome goat cheese is. Yum.
Ingredients:
1 teaspoon olive oil
1/2 cup finely chopped shallots (about 1 large)
1 (10-ounce) package frozen artichoke hearts, thawed
2 garlic cloves, minced
1/2 teaspoon dried herbes de Provence
1 3/4 cups 1% low-fat milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 large eggs
1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
1/2 (1-pound) loaf country-style white bread, cut into 1-inch cubes (about 5 cups)
Cooking spray
3/4 cup (3 ounces) crumbled goat cheese, divided
Directions:
1. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts and garlic; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes.
2. Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.
3. Preheat oven to 375°.
4. Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.
Comments:
Quite a bit of prep work on this recipe as well, although not all of it is active. This one is worth it though - great results. I cannot believe I went so many years not knowing how awesome goat cheese is. Yum.
Hot Potatoes
From Everyday with Rachael Ray
Ingredients:
7 small yellow-fleshed potatoes, such as yukon gold
1 cup broccoli florets
2 ounces monterey jack cheese, shredded
3 tablespoons reduced-fat plain yogurt
2 tablespoons finely chopped pickled jalapeño chile
Salt and pepper
Olive oil cooking spray
Chili powder, for sprinkling
Directions:
1. Place the potatoes in a large saucepan with enough water to cover. Bring to a boil, lower the heat and simmer until fork-tender, about 25 minutes. Drain and let cool slightly.
2. Meanwhile, in a small saucepan of boiling water, cook the broccoli until crisp-tender, about 5 minutes; drain. Finely chop the broccoli and place in a medium bowl.
3. Slice 6 potatoes in half. Scoop out half of the flesh from each piece and add to the broccoli. Peel and finely chop the remaining potato and add to the mixture. Add the cheese, 2 tablespoons yogurt and the jalapeño; mash coarsely and season with salt and pepper.
4. Preheat the oven to 425°. Arrange the potato halves cut side down on a baking sheet and lightly coat them with cooking spray; invert and season with salt and pepper. Divide the stuffing among the potato halves. Lightly coat with cooking spray and sprinkle with chili powder. Bake until golden, about 20 minutes. Garnish with the remaining 1 tablespoon yogurt and more chili powder.
Comments:
A lot of prep work on these ones, and I'm not sure the end result was really worth the effort. It definitely needs more cheese and I couldn't find my chili powder until after I had put them in the oven (stupid Spring cleaning - I can't find anything these days...) so they weren't really "hot" as in spicy at all. Eh.
Ingredients:
7 small yellow-fleshed potatoes, such as yukon gold
1 cup broccoli florets
2 ounces monterey jack cheese, shredded
3 tablespoons reduced-fat plain yogurt
2 tablespoons finely chopped pickled jalapeño chile
Salt and pepper
Olive oil cooking spray
Chili powder, for sprinkling
Directions:
1. Place the potatoes in a large saucepan with enough water to cover. Bring to a boil, lower the heat and simmer until fork-tender, about 25 minutes. Drain and let cool slightly.
2. Meanwhile, in a small saucepan of boiling water, cook the broccoli until crisp-tender, about 5 minutes; drain. Finely chop the broccoli and place in a medium bowl.
3. Slice 6 potatoes in half. Scoop out half of the flesh from each piece and add to the broccoli. Peel and finely chop the remaining potato and add to the mixture. Add the cheese, 2 tablespoons yogurt and the jalapeño; mash coarsely and season with salt and pepper.
4. Preheat the oven to 425°. Arrange the potato halves cut side down on a baking sheet and lightly coat them with cooking spray; invert and season with salt and pepper. Divide the stuffing among the potato halves. Lightly coat with cooking spray and sprinkle with chili powder. Bake until golden, about 20 minutes. Garnish with the remaining 1 tablespoon yogurt and more chili powder.
Comments:
A lot of prep work on these ones, and I'm not sure the end result was really worth the effort. It definitely needs more cheese and I couldn't find my chili powder until after I had put them in the oven (stupid Spring cleaning - I can't find anything these days...) so they weren't really "hot" as in spicy at all. Eh.
Poblano Popper Sliders
From Everyday with Rachael Ray
Ingredients:
2 large poblano chiles
1 small red onion, thinly sliced into rings
Juice of 2 limes
Salt and pepper
Extra-virgin olive oil (EVOO), for drizzling
1 small ripe avocado
1/2 cup sour cream
A handful cilantro, finely chopped
1 fresno or jalapeño chile, seeded and finely chopped
3/4 pound ground beef sirloin
3/4 pound ground pork
1/2 palmful each ground cumin, ground coriander and sweet smoked paprika (about 1 1/2 teaspoons each)
Pinch ground cinnamon
1/3 cup beer, such as Negra Modelo
2 tablespoons worcestershire sauce
Sliced pepper jack, hot-pepper cheddar or sharp yellow cheddar cheese, folded or cut to top burgers
8 white, potato or whole wheat slider rolls, split
Directions:
1. Preheat the broiler to high. Broil the poblanos (with the oven door ajar to allow steam to escape) to char them all over. Place the chiles in a bowl, cover and let cool. Peel and seed the chiles, then, using a food processor, puree them.
2. Meanwhile, season the red onion rings with half of the lime juice, salt, pepper and a little EVOO to coat. In a second bowl, mash together the avocado, sour cream, cilantro, fresno chile and remaining lime juice; season to taste with salt.
3. In a large bowl, combine the beef, pork, pureed poblano, cumin, coriander, paprika, cinnamon, salt and lots of pepper. Mix in the beer and worcestershire. Form the mixture into eight 3-inch patties (a little thinner in the center and thicker at the edges). Drizzle a little EVOO in a large skillet or nonstick griddle over medium-high heat. Add the burgers and cook, turning once, for about 7 minutes for medium-rare. Top with the cheese and tent loosely with foil during the last minute or so of cooking.
4. Place the burgers on the roll bottoms. Top with the onions and sauce and set the roll tops in place.
Comments:
These were really good. Not really that spicy, and that's coming from the world's biggest wuss. There's some prep involved with the poblano pepper and sauces, and I ended up skipping the red onion, but I don't think either of us missed it. The one thing I would change is I'd omit the cinnamon. It was too much and I didn't like it against all the other flavors.
Ingredients:
2 large poblano chiles
1 small red onion, thinly sliced into rings
Juice of 2 limes
Salt and pepper
Extra-virgin olive oil (EVOO), for drizzling
1 small ripe avocado
1/2 cup sour cream
A handful cilantro, finely chopped
1 fresno or jalapeño chile, seeded and finely chopped
3/4 pound ground beef sirloin
3/4 pound ground pork
1/2 palmful each ground cumin, ground coriander and sweet smoked paprika (about 1 1/2 teaspoons each)
Pinch ground cinnamon
1/3 cup beer, such as Negra Modelo
2 tablespoons worcestershire sauce
Sliced pepper jack, hot-pepper cheddar or sharp yellow cheddar cheese, folded or cut to top burgers
8 white, potato or whole wheat slider rolls, split
Directions:
1. Preheat the broiler to high. Broil the poblanos (with the oven door ajar to allow steam to escape) to char them all over. Place the chiles in a bowl, cover and let cool. Peel and seed the chiles, then, using a food processor, puree them.
2. Meanwhile, season the red onion rings with half of the lime juice, salt, pepper and a little EVOO to coat. In a second bowl, mash together the avocado, sour cream, cilantro, fresno chile and remaining lime juice; season to taste with salt.
3. In a large bowl, combine the beef, pork, pureed poblano, cumin, coriander, paprika, cinnamon, salt and lots of pepper. Mix in the beer and worcestershire. Form the mixture into eight 3-inch patties (a little thinner in the center and thicker at the edges). Drizzle a little EVOO in a large skillet or nonstick griddle over medium-high heat. Add the burgers and cook, turning once, for about 7 minutes for medium-rare. Top with the cheese and tent loosely with foil during the last minute or so of cooking.
4. Place the burgers on the roll bottoms. Top with the onions and sauce and set the roll tops in place.
Comments:
These were really good. Not really that spicy, and that's coming from the world's biggest wuss. There's some prep involved with the poblano pepper and sauces, and I ended up skipping the red onion, but I don't think either of us missed it. The one thing I would change is I'd omit the cinnamon. It was too much and I didn't like it against all the other flavors.
Spicy Pigs in Blankets
From Everyday with Rachael Ray
Ingredients:
One 17.3-ounce package (2 sheets) frozen puff pastry, slightly thawed
One 12-ounce package andouille sausage links, cut into 32 pieces
1 egg, beaten
Directions:
1. Preheat the oven to 400°. Line 2 baking sheets with parchment. Working with 1 puff pastry sheet at a time, cut the pastry crosswise into quarters, then halve lengthwise to form 8 rectangular pieces. Cut each piece diagonally to form 16 triangles. Repeat with the remaining puff pastry sheet.
2. Working with 1 puff pastry triangle at a time (and refrigerating the remaining pastry as needed), arrange a piece of sausage across the base of the triangle and roll up snugly, sealing the pastry with a dab of beaten egg; transfer to the prepared pans. Brush the triangles with more beaten egg and bake until puffed and golden, about 30 minutes.
Comments:
These were really good. Not too spicy, although I think that's because I got the Johnsonville version of adouille. I've had much spicier sausage... I also skipped the dipping sauce that went with the original recipe and just used ketchup.
Ingredients:
One 17.3-ounce package (2 sheets) frozen puff pastry, slightly thawed
One 12-ounce package andouille sausage links, cut into 32 pieces
1 egg, beaten
Directions:
1. Preheat the oven to 400°. Line 2 baking sheets with parchment. Working with 1 puff pastry sheet at a time, cut the pastry crosswise into quarters, then halve lengthwise to form 8 rectangular pieces. Cut each piece diagonally to form 16 triangles. Repeat with the remaining puff pastry sheet.
2. Working with 1 puff pastry triangle at a time (and refrigerating the remaining pastry as needed), arrange a piece of sausage across the base of the triangle and roll up snugly, sealing the pastry with a dab of beaten egg; transfer to the prepared pans. Brush the triangles with more beaten egg and bake until puffed and golden, about 30 minutes.
Comments:
These were really good. Not too spicy, although I think that's because I got the Johnsonville version of adouille. I've had much spicier sausage... I also skipped the dipping sauce that went with the original recipe and just used ketchup.
Papas Rellenas
From Taste of Home
Ingredients:
2-1/2 pounds potatoes (about 8 medium), peeled and cut into wedges
1 pound lean ground beef (90% lean)
1 small green pepper, finely chopped
1 small onion, finely chopped
1/2 cup tomato sauce
1/2 cup sliced green olives with pimientos
1/2 cup raisins
1-1/4 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
1/2 teaspoon paprika
1 teaspoon garlic powder
2 eggs, beaten
1 cup seasoned bread crumbs
Oil for deep-fat frying
Directions:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, olives, raisins, 1/4 teaspoon salt, 1/4 teaspoon pepper and paprika; heat through.
Drain potatoes; mash with garlic powder and remaining salt and pepper. Shape 2 tablespoons potatoes into a patty; place a heaping tablespoonful of filling in the center. Shape potatoes around filling, forming a ball. Repeat.
Place eggs and bread crumbs in separate shallow bowls. Dip potato balls in the eggs, then roll in bread crumbs. In an electric skillet or deep fryer, heat oil to 375°. Fry potato balls, a few at a time, for 1-2 minutes or until golden brown. Drain on paper towels.
Comments:
I followed the Editor's Note and baked these for 20 minutes at 450 instead of deep frying them. This definitely results in a dryer end product, which was really Adam's only complaint. They were ok reheated the next day with some ketchup too.
Ingredients:
2-1/2 pounds potatoes (about 8 medium), peeled and cut into wedges
1 pound lean ground beef (90% lean)
1 small green pepper, finely chopped
1 small onion, finely chopped
1/2 cup tomato sauce
1/2 cup sliced green olives with pimientos
1/2 cup raisins
1-1/4 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
1/2 teaspoon paprika
1 teaspoon garlic powder
2 eggs, beaten
1 cup seasoned bread crumbs
Oil for deep-fat frying
Directions:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, olives, raisins, 1/4 teaspoon salt, 1/4 teaspoon pepper and paprika; heat through.
Drain potatoes; mash with garlic powder and remaining salt and pepper. Shape 2 tablespoons potatoes into a patty; place a heaping tablespoonful of filling in the center. Shape potatoes around filling, forming a ball. Repeat.
Place eggs and bread crumbs in separate shallow bowls. Dip potato balls in the eggs, then roll in bread crumbs. In an electric skillet or deep fryer, heat oil to 375°. Fry potato balls, a few at a time, for 1-2 minutes or until golden brown. Drain on paper towels.
Comments:
I followed the Editor's Note and baked these for 20 minutes at 450 instead of deep frying them. This definitely results in a dryer end product, which was really Adam's only complaint. They were ok reheated the next day with some ketchup too.
Caramel Apple Pie
From Cooking Light
Ingredients:
Topping:
1.1 ounces all-purpose flour (about 1/4 cup)
1/4 cup packed light brown sugar
2 tablespoons chilled butter, cut into small pieces
Crust:
5.6 ounces all-purpose flour (about 1 1/4 cups)
1/4 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
2 tablespoons chilled vegetable shortening, cut into small pieces
3 tablespoons ice water
Cooking spray
Filling:
1/4 cup granulated sugar
2 tablespoons cornstarch
4 cups thinly sliced peeled Granny Smith apple (about 1 1/4 pounds)
3 cups thinly sliced peeled Fuji apple (about 1 pound)
Caramel sauce:
1/2 cup fat-free caramel sundae syrup
1/8 teaspoon kosher salt
Directions:
1. To prepare the topping, weigh or lightly spoon 1.1 ounces (about 1/4 cup) flour in a dry measuring cup; level with a knife. Combine flour, brown sugar, and 2 tablespoons butter in a food processor; pulse 10 times or until crumbly. Transfer topping to a bowl; cover and chill.
2. To prepare crust, weigh or lightly spoon 5.6 ounces (about 1 1/4 cups) flour in dry measuring cups; level with a knife. Combine flour and 1/4 teaspoon salt in a food processor; pulse 2 times or until combined. Add 3 tablespoons butter and shortening; pulse 4 times or until mixture resembles coarse meal. With processor on, add 3 tablespoons water through food chute, processing just until combined (do not form a ball). Press mixture gently into a 4-inch circle on plastic wrap; cover and chill 15 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap dough, and place on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough into an 11-inch circle. Freeze dough 5 minutes or until plastic wrap can be easily removed.
3. Preheat oven to 375°.
4. Discard top 2 sheets of plastic wrap; let dough stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray. Discard plastic wrap. Press dough into bottom and sides of pan. Fold edges under; flute.
5. To prepare filling, combine granulated sugar and cornstarch in a bowl; stir with a whisk. Add apples; toss to combine. Arrange apple mixture in crust, mounding slightly in the center. Bake at 375° for 25 minutes. Remove from oven; sprinkle evenly with topping. Bake at 375° for 25 additional minutes or until golden. Cool on a wire rack 20 minutes.
6. To prepare sauce, combine caramel syrup and salt. Slice pie into 12 wedges, and serve with sauce.
Comments:
I obviously didn't make my own crust. And I forgot the caramel topping. And Adam wasn't such a fan. Overall, not as big of a disaster as some of my other attempts at making pie...
Ingredients:
Topping:
1.1 ounces all-purpose flour (about 1/4 cup)
1/4 cup packed light brown sugar
2 tablespoons chilled butter, cut into small pieces
Crust:
5.6 ounces all-purpose flour (about 1 1/4 cups)
1/4 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
2 tablespoons chilled vegetable shortening, cut into small pieces
3 tablespoons ice water
Cooking spray
Filling:
1/4 cup granulated sugar
2 tablespoons cornstarch
4 cups thinly sliced peeled Granny Smith apple (about 1 1/4 pounds)
3 cups thinly sliced peeled Fuji apple (about 1 pound)
Caramel sauce:
1/2 cup fat-free caramel sundae syrup
1/8 teaspoon kosher salt
Directions:
1. To prepare the topping, weigh or lightly spoon 1.1 ounces (about 1/4 cup) flour in a dry measuring cup; level with a knife. Combine flour, brown sugar, and 2 tablespoons butter in a food processor; pulse 10 times or until crumbly. Transfer topping to a bowl; cover and chill.
2. To prepare crust, weigh or lightly spoon 5.6 ounces (about 1 1/4 cups) flour in dry measuring cups; level with a knife. Combine flour and 1/4 teaspoon salt in a food processor; pulse 2 times or until combined. Add 3 tablespoons butter and shortening; pulse 4 times or until mixture resembles coarse meal. With processor on, add 3 tablespoons water through food chute, processing just until combined (do not form a ball). Press mixture gently into a 4-inch circle on plastic wrap; cover and chill 15 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap dough, and place on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough into an 11-inch circle. Freeze dough 5 minutes or until plastic wrap can be easily removed.
3. Preheat oven to 375°.
4. Discard top 2 sheets of plastic wrap; let dough stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray. Discard plastic wrap. Press dough into bottom and sides of pan. Fold edges under; flute.
5. To prepare filling, combine granulated sugar and cornstarch in a bowl; stir with a whisk. Add apples; toss to combine. Arrange apple mixture in crust, mounding slightly in the center. Bake at 375° for 25 minutes. Remove from oven; sprinkle evenly with topping. Bake at 375° for 25 additional minutes or until golden. Cool on a wire rack 20 minutes.
6. To prepare sauce, combine caramel syrup and salt. Slice pie into 12 wedges, and serve with sauce.
Comments:
I obviously didn't make my own crust. And I forgot the caramel topping. And Adam wasn't such a fan. Overall, not as big of a disaster as some of my other attempts at making pie...
Weekly Menu 3/5 through 3/11
Saturday 3/5 - Poblano Popper Sliders and Hot Potatoes
Sunday 3/6 - Artichoke and Goat Cheese Strata
Monday 3/7 - California Chicken Wraps
Tuesday 3/8 - Italian Sausage Rigatoni
Wednesday 3/9 - Amber's Devils on Horseback
and Broccoli Cheese Bake
Thursday 3/10 - Stuffed Turkey Burgers
Friday 3/11 - Company-subsidized Happy Hour - and ADAM'S BIRTHDAY!
This Week's Dessert:
Peanut Butter Banana Bread
Sunday 3/6 - Artichoke and Goat Cheese Strata
Monday 3/7 - California Chicken Wraps
Tuesday 3/8 - Italian Sausage Rigatoni
Wednesday 3/9 - Amber's Devils on Horseback
and Broccoli Cheese Bake
Thursday 3/10 - Stuffed Turkey Burgers
Friday 3/11 - Company-subsidized Happy Hour - and ADAM'S BIRTHDAY!
This Week's Dessert:
Peanut Butter Banana Bread
Sunday, February 27, 2011
Chocolate Croissant Pudding
From Taste of Home
Ingredients:
6 day-old croissants, split
2/3 cup semisweet chocolate chips
8 eggs
5 cups 2% milk
1 cup sugar
1-1/2 teaspoons vanilla extract
Directions:
Place croissant bottoms in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with chocolate chips and replace croissant tops.
In a large bowl, combine the eggs, milk, sugar and vanilla; pour over croissants. Let stand for 10 minutes or until croissants are softened.
Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Comments:
This was really good - very rich though. It's better with some whipped cream or vanilla ice cream to cut the sweetness of the pudding itself.
Ingredients:
6 day-old croissants, split
2/3 cup semisweet chocolate chips
8 eggs
5 cups 2% milk
1 cup sugar
1-1/2 teaspoons vanilla extract
Directions:
Place croissant bottoms in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with chocolate chips and replace croissant tops.
In a large bowl, combine the eggs, milk, sugar and vanilla; pour over croissants. Let stand for 10 minutes or until croissants are softened.
Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Comments:
This was really good - very rich though. It's better with some whipped cream or vanilla ice cream to cut the sweetness of the pudding itself.
Spicy Shrimp Wraps
From Taste of Home
Ingredients:
1 cup salsa
1 medium ripe mango, peeled, pitted and diced
1 tablespoon ketchup
1 envelope reduced-sodium taco seasoning
1 tablespoon olive oil
1 pound uncooked medium shrimp, peeled and deveined
6 flour tortillas (10 inches), warmed
1-1/2 cups coleslaw mix
6 tablespoons reduced-fat sour cream
Directions:
In a small bowl, combine the salsa, mango and ketchup; set aside. In a large resealable plastic bag, combine taco seasoning and oil; add shrimp. Seal bag and shake to coat.
In a nonstick skillet or wok, cook shrimp over medium-high heat for 2-3 minutes or until shrimp turn pink. Top tortillas with coleslaw mix, salsa mixture and shrimp. Fold bottom third of tortilla up over filling; fold sides over. Serve with sour cream.
Comments:
Adam liked the shrimp but didn't think much of the salsa/mango mixture. Prep was pretty easy, although putting taco seasoning on the shrimp made it kind of hard to tell when it was done using color alone. I managed. :)
Ingredients:
1 cup salsa
1 medium ripe mango, peeled, pitted and diced
1 tablespoon ketchup
1 envelope reduced-sodium taco seasoning
1 tablespoon olive oil
1 pound uncooked medium shrimp, peeled and deveined
6 flour tortillas (10 inches), warmed
1-1/2 cups coleslaw mix
6 tablespoons reduced-fat sour cream
Directions:
In a small bowl, combine the salsa, mango and ketchup; set aside. In a large resealable plastic bag, combine taco seasoning and oil; add shrimp. Seal bag and shake to coat.
In a nonstick skillet or wok, cook shrimp over medium-high heat for 2-3 minutes or until shrimp turn pink. Top tortillas with coleslaw mix, salsa mixture and shrimp. Fold bottom third of tortilla up over filling; fold sides over. Serve with sour cream.
Comments:
Adam liked the shrimp but didn't think much of the salsa/mango mixture. Prep was pretty easy, although putting taco seasoning on the shrimp made it kind of hard to tell when it was done using color alone. I managed. :)
Crescent Pizza Pockets
From Pillsbury
Ingredients:
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/4 cup pizza sauce
3/4 cup shredded mozzarella cheese
1/2 cup sliced pepperoni (24 slices)
1 teaspoon grated Parmesan cheese
Directions:
Heat oven to 375°F. Unroll dough on cookie sheet and separate into 4 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal.
Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni. Fold dough diagonally over filling; firmly press edges with fork to seal. Sprinkle each triangle with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape.
Bake 13 to 15 minutes or until deep golden brown. Serve warm.
Comments:
I had some... trouble... with the assembly on these ones. I think it's because I had the cheap store-brand, low-fat crescents. They just refused to stay together, tearing at the seams and everywhere else. I also swapped out some sausage for the pepperoni, but that shouldn't have made a big difference. They tasted great, they just kind of fell apart in the oven. Mental note: don't buy store-brand crescents and try to make something else out of them!
Ingredients:
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/4 cup pizza sauce
3/4 cup shredded mozzarella cheese
1/2 cup sliced pepperoni (24 slices)
1 teaspoon grated Parmesan cheese
Directions:
Heat oven to 375°F. Unroll dough on cookie sheet and separate into 4 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal.
Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni. Fold dough diagonally over filling; firmly press edges with fork to seal. Sprinkle each triangle with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape.
Bake 13 to 15 minutes or until deep golden brown. Serve warm.
Comments:
I had some... trouble... with the assembly on these ones. I think it's because I had the cheap store-brand, low-fat crescents. They just refused to stay together, tearing at the seams and everywhere else. I also swapped out some sausage for the pepperoni, but that shouldn't have made a big difference. They tasted great, they just kind of fell apart in the oven. Mental note: don't buy store-brand crescents and try to make something else out of them!
Asian-Style Pork Chop Bake
From allrecipes.com
Ingredients:
1/2 cup teriyaki sauce
1/2 cup orange juice
1/4 cup dry sherry
2 teaspoons minced fresh ginger root
2 cloves garlic, minced
ground black pepper to taste
1 dash ground allspice
6 (3/4 inch) thick pork chops
Directions:
To Make Marinade: In a medium, non-reactive bowl, mix the teriyaki sauce, orange juice, sherry, ginger root, garlic, pepper and allspice. Add pork chops to bowl, cover, and marinate in refrigerator for 6 hours, turning as needed.
Preheat oven to 400 degrees F.
Remove chops and marinade from refrigerator. Remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 160 degrees F.
Comments:
I followed some of the comments from this recipe and marinated the meat all day long. I also moved it to a baking dish and used the left over marinade as a basting liquid. I don't know if I liked this. Adam says the pork was overcooked - I let it go for 30 minutes and let it sit on the stovetop about 5 minutes more to get to 160. I'm not such a fan of pork in the first place so perhaps I'm not the best judge for this one.
Ingredients:
1/2 cup teriyaki sauce
1/2 cup orange juice
1/4 cup dry sherry
2 teaspoons minced fresh ginger root
2 cloves garlic, minced
ground black pepper to taste
1 dash ground allspice
6 (3/4 inch) thick pork chops
Directions:
To Make Marinade: In a medium, non-reactive bowl, mix the teriyaki sauce, orange juice, sherry, ginger root, garlic, pepper and allspice. Add pork chops to bowl, cover, and marinate in refrigerator for 6 hours, turning as needed.
Preheat oven to 400 degrees F.
Remove chops and marinade from refrigerator. Remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 160 degrees F.
Comments:
I followed some of the comments from this recipe and marinated the meat all day long. I also moved it to a baking dish and used the left over marinade as a basting liquid. I don't know if I liked this. Adam says the pork was overcooked - I let it go for 30 minutes and let it sit on the stovetop about 5 minutes more to get to 160. I'm not such a fan of pork in the first place so perhaps I'm not the best judge for this one.
Weekly Menu 2/26 through 3/4
Saturday 2/26 - Spicy Shrimp Wraps
Sunday 2/27 - Papas Rellenas
Monday 2/28 - Chicken & Pear Paninis
Tuesday 3/1 - Asian-Style Pork Chop Bake
Wednesday 3/2 - Sweet Onion & Sausage Spaghetti
Thursday 3/3 - Spicy Pigs in Blankets
Friday 3/4 - Spanish Chicken
This Week's Dessert:
Caramel Apple Pie
Sunday 2/27 - Papas Rellenas
Monday 2/28 - Chicken & Pear Paninis
Tuesday 3/1 - Asian-Style Pork Chop Bake
Wednesday 3/2 - Sweet Onion & Sausage Spaghetti
Thursday 3/3 - Spicy Pigs in Blankets
Friday 3/4 - Spanish Chicken
This Week's Dessert:
Caramel Apple Pie
Friday, February 18, 2011
Crab Macaroni Casserole
From Taste of Home
Ingredients:
2 cups uncooked whole wheat elbow macaroni
3 tablespoons chopped onion
2 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 cups fat-free milk
2 cans (6 ounces each) lump crabmeat, drained
1 cup (8 ounces) reduced-fat sour cream
1/2 cup shredded Swiss cheese
1/2 teaspoon salt
1/2 teaspoon ground mustard
1 cup (4 ounces) shredded fat-free cheddar cheese, divided
Directions:
Cook macaroni according to package directions.
Meanwhile, in a large skillet, saute onion in butter until tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Drain macaroni. Add the crabmeat, sour cream, Swiss cheese, salt, mustard, macaroni and 1/4 cup cheddar cheese to the skillet.
Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Comments:
This was pretty easy to make and while I admit it did smell kind of good, I didn't have any because of the crab. We'll see how it treats Adam's digestive system. The butter/flour/milk-based sauces seem to do a number on him sometimes...
Ingredients:
2 cups uncooked whole wheat elbow macaroni
3 tablespoons chopped onion
2 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 cups fat-free milk
2 cans (6 ounces each) lump crabmeat, drained
1 cup (8 ounces) reduced-fat sour cream
1/2 cup shredded Swiss cheese
1/2 teaspoon salt
1/2 teaspoon ground mustard
1 cup (4 ounces) shredded fat-free cheddar cheese, divided
Directions:
Cook macaroni according to package directions.
Meanwhile, in a large skillet, saute onion in butter until tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Drain macaroni. Add the crabmeat, sour cream, Swiss cheese, salt, mustard, macaroni and 1/4 cup cheddar cheese to the skillet.
Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Comments:
This was pretty easy to make and while I admit it did smell kind of good, I didn't have any because of the crab. We'll see how it treats Adam's digestive system. The butter/flour/milk-based sauces seem to do a number on him sometimes...
Southwestern Turkey Burgers
From Cooking Light
Ingredients:
1 pound ground turkey breast
1/3 cup crushed baked tortilla chips
1/3 cup bottled salsa
1/4 cup chopped fresh cilantro
2 tablespoons finely chopped green onions
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
4 (1.5-ounce) light wheat hamburger buns
4 curly leaf lettuce leaves
4 slices ripe tomato
1/4 cup bottled salsa
Directions:
Combine first 8 ingredients. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a large nonstick skillet over medium heat. Coat patties with cooking spray. Add patties to pan; cook 3 minutes. Carefully turn patties over; cook 4 minutes or until done.
Top bottom halves of buns with lettuce and tomato slices. Place patties over tomato slices, and top each with salsa and top halves of buns.
Comments:
Man, I could not get a decent picture of this. Then Adam tried and ended up with obvious cat foodage on the counter. Gah! Oh well. These were really good. I don't like a lot of junk on my burger so I skipped the lettuce, tomato, and extra salsa and it tasted just fine.
Ingredients:
1 pound ground turkey breast
1/3 cup crushed baked tortilla chips
1/3 cup bottled salsa
1/4 cup chopped fresh cilantro
2 tablespoons finely chopped green onions
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
4 (1.5-ounce) light wheat hamburger buns
4 curly leaf lettuce leaves
4 slices ripe tomato
1/4 cup bottled salsa
Directions:
Combine first 8 ingredients. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a large nonstick skillet over medium heat. Coat patties with cooking spray. Add patties to pan; cook 3 minutes. Carefully turn patties over; cook 4 minutes or until done.
Top bottom halves of buns with lettuce and tomato slices. Place patties over tomato slices, and top each with salsa and top halves of buns.
Comments:
Man, I could not get a decent picture of this. Then Adam tried and ended up with obvious cat foodage on the counter. Gah! Oh well. These were really good. I don't like a lot of junk on my burger so I skipped the lettuce, tomato, and extra salsa and it tasted just fine.
Terrific Teriyaki Burgers
From Taste of Home
Ingredients:
SAUCE:
1/4 cup ketchup
2 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon unsweetened crushed pineapple
1-1/2 teaspoons minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon sesame oil
BURGERS:
1 egg white, lightly beaten
1/3 cup dry bread crumbs
3 green onions, chopped
2 tablespoons unsweetened crushed pineapple
3/4 pound ground beef
3/4 pound lean ground turkey
6 slices unsweetened pineapple
6 hamburger buns, split and toasted
6 lettuce leaves
6 slices tomato
Directions:
In a small bowl, combine the ketchup, soy sauce, brown sugar, pineapple, ginger, garlic and sesame oil; set aside.
In a large bowl, combine the egg white, bread crumbs, onions, crushed pineapple and 3 tablespoons reserved ketchup mixture. Crumble beef and turkey over mixture and mix well. Shape into six burgers.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear, brushing occasionally with remaining ketchup mixture.
Grill or broil pineapple slices for 2-3 minutes on each side or until heated through. Serve burgers and pineapple on buns with lettuce and tomato.
Comments:
I didn't read the recipe too well prior to making these so I didn't have any turkey thawed. So these are all beef. I also thawed a whole pound instead of the half-pound I thought I had pulled out so they were ginormous. And they fell apart. But they tasted good! That's what counts, right?
Ingredients:
SAUCE:
1/4 cup ketchup
2 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon unsweetened crushed pineapple
1-1/2 teaspoons minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon sesame oil
BURGERS:
1 egg white, lightly beaten
1/3 cup dry bread crumbs
3 green onions, chopped
2 tablespoons unsweetened crushed pineapple
3/4 pound ground beef
3/4 pound lean ground turkey
6 slices unsweetened pineapple
6 hamburger buns, split and toasted
6 lettuce leaves
6 slices tomato
Directions:
In a small bowl, combine the ketchup, soy sauce, brown sugar, pineapple, ginger, garlic and sesame oil; set aside.
In a large bowl, combine the egg white, bread crumbs, onions, crushed pineapple and 3 tablespoons reserved ketchup mixture. Crumble beef and turkey over mixture and mix well. Shape into six burgers.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear, brushing occasionally with remaining ketchup mixture.
Grill or broil pineapple slices for 2-3 minutes on each side or until heated through. Serve burgers and pineapple on buns with lettuce and tomato.
Comments:
I didn't read the recipe too well prior to making these so I didn't have any turkey thawed. So these are all beef. I also thawed a whole pound instead of the half-pound I thought I had pulled out so they were ginormous. And they fell apart. But they tasted good! That's what counts, right?
Weekly Menu 2/19 through 2/25
Saturday 2/19 - Adam's Night Out
Sunday 2/20 - French Onion Pizza
Monday 2/21 - Chicken in the slow cooker
Tuesday 2/22 - Asian-Style Pork Chop Bake
Wednesday 2/23 - Crescent Pizza Pockets
Thursday 2/24 - Martha's Night Out
Friday 2/25 - Spicy Shrimp Wraps
This Week's Dessert:
Chocolate Croissant Pudding
Sunday 2/20 - French Onion Pizza
Monday 2/21 - Chicken in the slow cooker
Tuesday 2/22 - Asian-Style Pork Chop Bake
Wednesday 2/23 - Crescent Pizza Pockets
Thursday 2/24 - Martha's Night Out
Friday 2/25 - Spicy Shrimp Wraps
This Week's Dessert:
Chocolate Croissant Pudding
Sunday, February 13, 2011
Buffalo Chicken Tacos
From Everyday with Rachael Ray
Ingredients:
Eight 6-inch soft corn tortillas
1 tablespoon extra-virgin olive oil
Two skinless, boneless chicken breasts (about 1 pound)
Salt and pepper
2 tablespoons hot sauce, such as Frank’s RedHot
2 ounces blue cheese
3 tablespoons reduced-fat mayonnaise
4 cups shredded green-leaf lettuce
6 radishes, shredded
2 carrots, shredded
Directions:
1. Preheat the oven to 200°. Wrap the tortillas in foil and place in the oven.
2. In a nonstick skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper and place in the pan; cover loosely with foil and cook, turning once, until golden and cooked through, about 12 minutes; transfer to a plate. Brush the chicken on both sides with the hot sauce and tent with foil to keep warm.
3. Meanwhile, using a food processor, blend the blue cheese, mayonnaise and 2 tablespoons water until smooth; transfer to a large bowl. Add the lettuce, radishes and carrots and toss to coat.
4. Thinly slice the chicken against the grain. Lay the tortillas on a work surface in a single layer. Divide the salad among them; top with the chicken and any juices
Comments:
Yeah, doesn't look too appetizing, does it? It wasn't that good. Maybe it was because I forgot the lettuce. Dunno. But neither of us was a big fan of this one.
Ingredients:
Eight 6-inch soft corn tortillas
1 tablespoon extra-virgin olive oil
Two skinless, boneless chicken breasts (about 1 pound)
Salt and pepper
2 tablespoons hot sauce, such as Frank’s RedHot
2 ounces blue cheese
3 tablespoons reduced-fat mayonnaise
4 cups shredded green-leaf lettuce
6 radishes, shredded
2 carrots, shredded
Directions:
1. Preheat the oven to 200°. Wrap the tortillas in foil and place in the oven.
2. In a nonstick skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper and place in the pan; cover loosely with foil and cook, turning once, until golden and cooked through, about 12 minutes; transfer to a plate. Brush the chicken on both sides with the hot sauce and tent with foil to keep warm.
3. Meanwhile, using a food processor, blend the blue cheese, mayonnaise and 2 tablespoons water until smooth; transfer to a large bowl. Add the lettuce, radishes and carrots and toss to coat.
4. Thinly slice the chicken against the grain. Lay the tortillas on a work surface in a single layer. Divide the salad among them; top with the chicken and any juices
Comments:
Yeah, doesn't look too appetizing, does it? It wasn't that good. Maybe it was because I forgot the lettuce. Dunno. But neither of us was a big fan of this one.
Pimiento Cheese Sliders
From Everyday with Rachael Ray
Ingredients:
16 slices good-quality white bread
1 1/2 pounds ground beef sirloin
2 to 3 cloves garlic, grated or finely chopped
3 to 4 tablespoons grated onion
1 tablespoon paprika or sweet smoked paprika
1/2 cup lager beer
Salt and pepper
A drizzle of oil (olive or vegetable)
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup shredded sharp yellow cheddar cheese
3 tablespoons well-drained chopped pimientos
1 tablespoon yellow mustard
Several drops hot sauce
8 slices good-quality dill pickle chips or bread-and-butter pickles
Directions:
1. Heat the oven to 350°. Cut the bread into 3-inch rounds or trim into slider-size squares. Arrange on a baking sheet and bake until lightly toasted and golden, 8 to 10 minutes.
2. Combine the meat with the garlic, onion, paprika, beer, salt and pepper. Mix and form 8 burgers (about 3 ounces each) and drizzle with oil. Heat a griddle pan or large cast-iron skillet over medium-high heat. Cook the patties for 3 to 4 minutes on each side.
3. Meanwhile, in a saucepan, melt the butter over medium heat. Whisk in the flour and milk and simmer to thicken for about 3 minutes; season with salt and pepper. Melt in the cheese and stir in the pimientos, mustard and hot sauce.
4. Divide the patties among 8 toast slices and top with the cheese sauce and another slice of toast. Garnish with the pickles and secure with toothpicks
Comments:
How do I not have any round cookie cutters or a biscuit cutter? With the mountains of kitchen crap I have it seems almost impossible that I don't have these. But, alas, I don't, so we all get to see my shoddy knife skills at work in that picture. *sigh*
Anyway.
Not bad, can hardly taste the pimientos, Adam thought the cheese was nacho cheese from a can. Not sure I'd do these again, but they didn't suck.
Ingredients:
16 slices good-quality white bread
1 1/2 pounds ground beef sirloin
2 to 3 cloves garlic, grated or finely chopped
3 to 4 tablespoons grated onion
1 tablespoon paprika or sweet smoked paprika
1/2 cup lager beer
Salt and pepper
A drizzle of oil (olive or vegetable)
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup shredded sharp yellow cheddar cheese
3 tablespoons well-drained chopped pimientos
1 tablespoon yellow mustard
Several drops hot sauce
8 slices good-quality dill pickle chips or bread-and-butter pickles
Directions:
1. Heat the oven to 350°. Cut the bread into 3-inch rounds or trim into slider-size squares. Arrange on a baking sheet and bake until lightly toasted and golden, 8 to 10 minutes.
2. Combine the meat with the garlic, onion, paprika, beer, salt and pepper. Mix and form 8 burgers (about 3 ounces each) and drizzle with oil. Heat a griddle pan or large cast-iron skillet over medium-high heat. Cook the patties for 3 to 4 minutes on each side.
3. Meanwhile, in a saucepan, melt the butter over medium heat. Whisk in the flour and milk and simmer to thicken for about 3 minutes; season with salt and pepper. Melt in the cheese and stir in the pimientos, mustard and hot sauce.
4. Divide the patties among 8 toast slices and top with the cheese sauce and another slice of toast. Garnish with the pickles and secure with toothpicks
Comments:
How do I not have any round cookie cutters or a biscuit cutter? With the mountains of kitchen crap I have it seems almost impossible that I don't have these. But, alas, I don't, so we all get to see my shoddy knife skills at work in that picture. *sigh*
Anyway.
Not bad, can hardly taste the pimientos, Adam thought the cheese was nacho cheese from a can. Not sure I'd do these again, but they didn't suck.
Weekly Menu 2/12 through 2/18
Saturday 2/12 - We went out for lunch with my dad and Cheryl so we just ate leftovers.
Sunday 2/13 - Our Valentine's Day dinner. We're having fondue.
Monday 2/14 - Ribs in the slow cooker
Tuesday 2/15 - IMA
Wednesday 2/16 - Teriyaki Burgers
Thursday 2/17 - Southwestern Turkey Burgers
Friday 2/18 - Crab Macaroni Casserole
This Week's Dessert:
We bought a small cake for Valentine's Day with a ridiculous amount of frosting. Yum!
Sunday 2/13 - Our Valentine's Day dinner. We're having fondue.
Monday 2/14 - Ribs in the slow cooker
Tuesday 2/15 - IMA
Wednesday 2/16 - Teriyaki Burgers
Thursday 2/17 - Southwestern Turkey Burgers
Friday 2/18 - Crab Macaroni Casserole
This Week's Dessert:
We bought a small cake for Valentine's Day with a ridiculous amount of frosting. Yum!
Sunday, February 06, 2011
Super Bowl Sustenance
I tried to be a decent Packer fan today. We even got Packer plates!
We had a decent spread for the two of us and the four others who joined us for what became a nail-biting evening. It got a little rowdy for a little bit there. Luckily no one threw anything (although there was some yelling at the TV) and everything worked out in the end. Go Pack!
Now on to the important stuff - the food:
Ultimate Party Meatballs
Sausage Jalapeno Poppers
Mini Crescent Dogs
Chocolate Oreo Trifle
Crab Cakes
Cheese and some other goodies
Veggies, shrimp, and some Amish friendship bread
"Packer" M & Ms
All in all, an easy prep, I cheated on some things, but everything was good and I think everyone had a good time.
We had a decent spread for the two of us and the four others who joined us for what became a nail-biting evening. It got a little rowdy for a little bit there. Luckily no one threw anything (although there was some yelling at the TV) and everything worked out in the end. Go Pack!
Now on to the important stuff - the food:
Ultimate Party Meatballs
Sausage Jalapeno Poppers
Mini Crescent Dogs
Chocolate Oreo Trifle
Crab Cakes
Cheese and some other goodies
Veggies, shrimp, and some Amish friendship bread
"Packer" M & Ms
All in all, an easy prep, I cheated on some things, but everything was good and I think everyone had a good time.
Fontina Ham Stromboli
From Taste of Home
Ingredients:
1 large onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
2 loaves (1 pound each) frozen bread dough, thawed
1/2 cup prepared pesto, divided
2 teaspoons dried basil
1/2 pound sliced deli ham
1/2 pound thinly sliced prosciutto or additional deli ham
1/2 pound sliced fontina cheese
1/4 cup grated Parmesan cheese
Directions:
In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Cool completely.
On two greased baking sheets, roll each loaf of dough into a 16-in. x 10-in. rectangle. Spread each with 2 tablespoons pesto; sprinkle with onion mixture and basil. Arrange the ham, prosciutto and fontina cheese over each rectangle to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under.
Brush with remaining pesto and sprinkle with Parmesan cheese. Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before slicing.
Comments:
I think I'm still on the fence with this fontina cheese thing. There's this biting aftertaste that I'm not sure I like. Overall, these were good. A little messy, but satisfying. I made one roll with pesto and one without since Adam decided he doesn't like it.
Ingredients:
1 large onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
2 loaves (1 pound each) frozen bread dough, thawed
1/2 cup prepared pesto, divided
2 teaspoons dried basil
1/2 pound sliced deli ham
1/2 pound thinly sliced prosciutto or additional deli ham
1/2 pound sliced fontina cheese
1/4 cup grated Parmesan cheese
Directions:
In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Cool completely.
On two greased baking sheets, roll each loaf of dough into a 16-in. x 10-in. rectangle. Spread each with 2 tablespoons pesto; sprinkle with onion mixture and basil. Arrange the ham, prosciutto and fontina cheese over each rectangle to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under.
Brush with remaining pesto and sprinkle with Parmesan cheese. Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before slicing.
Comments:
I think I'm still on the fence with this fontina cheese thing. There's this biting aftertaste that I'm not sure I like. Overall, these were good. A little messy, but satisfying. I made one roll with pesto and one without since Adam decided he doesn't like it.
Saturday, February 05, 2011
Knife 'n' Fork Steak Burgers with Blue Cheese Potatoes
From Everyday with Rachael Ray
Ingredients:
6 blue potatoes, peeled and quartered
Salt and pepper
1/2 cup crumbled stilton cheese
1/2 cup heavy cream
1/4 cup finely chopped chives
2 pounds ground beef sirloin
1/4 cup Worcestershire sauce
4 cloves garlic, grated
1/4 cup grated onion with juice, plus 1 onion, thinly sliced
1/4 cup chopped flat-leaf parsley
Directions:
1. In a large pot, add the potatoes and enough water to cover. Bring to a boil, add salt and cook until tender, 15 minutes. Drain, return to the pot and mash with the cheese, cream and chives; season with salt and pepper.
2. Meanwhile, in a bowl, combine the beef, Worcestershire, garlic, grated onion, parsley, salt and pepper. Form 4 large patties.
3. Preheat a cast-iron skillet over medium-high heat. Add the beef patties and cook, turning once, for 10 minutes for medium-rare.
4. While the burgers are cooking, heat a medium skillet over medium heat; add the butter. Add the sliced onion and cook until softened, 16 to 20 minutes. Season with salt and pepper.
5. Divide the patties among 4 plates; top with the onions. Serve with the potatoes.
Comments:
I don't know about these ones. The potatoes were really dry - I couldn't find blue potatoes so I just used some reds, but I don't think that made a big difference. The burgers were ok, but nothing spectacular. It sounded much better on the page than it tasted.
Ingredients:
6 blue potatoes, peeled and quartered
Salt and pepper
1/2 cup crumbled stilton cheese
1/2 cup heavy cream
1/4 cup finely chopped chives
2 pounds ground beef sirloin
1/4 cup Worcestershire sauce
4 cloves garlic, grated
1/4 cup grated onion with juice, plus 1 onion, thinly sliced
1/4 cup chopped flat-leaf parsley
Directions:
1. In a large pot, add the potatoes and enough water to cover. Bring to a boil, add salt and cook until tender, 15 minutes. Drain, return to the pot and mash with the cheese, cream and chives; season with salt and pepper.
2. Meanwhile, in a bowl, combine the beef, Worcestershire, garlic, grated onion, parsley, salt and pepper. Form 4 large patties.
3. Preheat a cast-iron skillet over medium-high heat. Add the beef patties and cook, turning once, for 10 minutes for medium-rare.
4. While the burgers are cooking, heat a medium skillet over medium heat; add the butter. Add the sliced onion and cook until softened, 16 to 20 minutes. Season with salt and pepper.
5. Divide the patties among 4 plates; top with the onions. Serve with the potatoes.
Comments:
I don't know about these ones. The potatoes were really dry - I couldn't find blue potatoes so I just used some reds, but I don't think that made a big difference. The burgers were ok, but nothing spectacular. It sounded much better on the page than it tasted.
Deluxe Grilled Cheese
From Taste of Home
Ingredients:
1 small onion, halved and thinly sliced
4 slices French bread (1/2 inch thick)
Butter-flavored cooking spray
1 ounce herbed fresh goat cheese
1/2 small tart apple, thinly sliced
1/2 cup shredded reduced-fat cheddar cheese
Directions:
In a small skillet coated with cooking spray, saute onion until tender; set aside.
Place bread slices on a baking sheet; spritz with butter-flavored cooking spray. Broil 4 in. from the heat for 2-3 minutes or until golden brown.
Spread goat cheese over two untoasted sides of bread slices. Top with apple slices and reserved onion; sprinkle with cheddar cheese. Broil 2-3 minutes longer or until cheese is melted. Top with remaining slices.
Comments:
I made these in the toaster oven. I heart the toaster oven! These sandwiches were pretty good. Interesting combination of flavors and textures. Onions and apples really go well together. And goat cheese, oh man, I can't get enough of it.
Ingredients:
1 small onion, halved and thinly sliced
4 slices French bread (1/2 inch thick)
Butter-flavored cooking spray
1 ounce herbed fresh goat cheese
1/2 small tart apple, thinly sliced
1/2 cup shredded reduced-fat cheddar cheese
Directions:
In a small skillet coated with cooking spray, saute onion until tender; set aside.
Place bread slices on a baking sheet; spritz with butter-flavored cooking spray. Broil 4 in. from the heat for 2-3 minutes or until golden brown.
Spread goat cheese over two untoasted sides of bread slices. Top with apple slices and reserved onion; sprinkle with cheddar cheese. Broil 2-3 minutes longer or until cheese is melted. Top with remaining slices.
Comments:
I made these in the toaster oven. I heart the toaster oven! These sandwiches were pretty good. Interesting combination of flavors and textures. Onions and apples really go well together. And goat cheese, oh man, I can't get enough of it.
Weekly Menu 2/5 through 2/11
Saturday 2/5 - Fontina Ham Stromboli. No, for real this time!
Sunday 2/6 - Le Super Bowl! Adam's invited some people over. We'll be having: Ultimate Party Meatballs, Sausage Jalapeno Poppers, Mini Crescent Dogs, Chocolate Oreo Trifle, some shrimp, some veggies, some crab cakes (I crapped out and bought them premade - I have a terrible habit of burning them), some cheese, olives, and pickles, and a COOKIE CAKE!
Oh, and probably some beer at some point too. Hey, that's what Packer fans do!
Monday 2/7 - Adam's got a doctor appointment and I've found myself with a meeting at 4 so it'll be each man for himself.
Tuesday 2/8 - Pimiento Cheese Sliders (Martha: Are you sure you want these? Adam: Yeah, let's try them. Martha: You know pimientos are those red things in olives, right? Adam: Oh. Well let's see what they're like. **a few weeks later at the grocery store** Adam: Why are you buying pimientos. They're gross. Martha: *sigh*)
Wednesday 2/9 - Happy Birthday to Me! We've got tickets for Wicked at the PAC and will be going out for dinner beforehand - full inventory count at work be damned!
Thursday 2/10 - Buffalo Chicken Tacos
Friday 2/11 - Convergys-sponsored Happy Hour as thanks for a good quarter.
This Week's Dessert:
I'm going to count the trifle I'm making for Sunday as this week's dessert.
Sunday 2/6 - Le Super Bowl! Adam's invited some people over. We'll be having: Ultimate Party Meatballs, Sausage Jalapeno Poppers, Mini Crescent Dogs, Chocolate Oreo Trifle, some shrimp, some veggies, some crab cakes (I crapped out and bought them premade - I have a terrible habit of burning them), some cheese, olives, and pickles, and a COOKIE CAKE!
Oh, and probably some beer at some point too. Hey, that's what Packer fans do!
Monday 2/7 - Adam's got a doctor appointment and I've found myself with a meeting at 4 so it'll be each man for himself.
Tuesday 2/8 - Pimiento Cheese Sliders (Martha: Are you sure you want these? Adam: Yeah, let's try them. Martha: You know pimientos are those red things in olives, right? Adam: Oh. Well let's see what they're like. **a few weeks later at the grocery store** Adam: Why are you buying pimientos. They're gross. Martha: *sigh*)
Wednesday 2/9 - Happy Birthday to Me! We've got tickets for Wicked at the PAC and will be going out for dinner beforehand - full inventory count at work be damned!
Thursday 2/10 - Buffalo Chicken Tacos
Friday 2/11 - Convergys-sponsored Happy Hour as thanks for a good quarter.
This Week's Dessert:
I'm going to count the trifle I'm making for Sunday as this week's dessert.
Sunday, January 30, 2011
Magic S’more Crescent Puffs
From Pillsbury
Ingredients:
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/4 cup graham cracker crumbs
1/4 cup sugar
3 tablespoons miniature semisweet chocolate chips
8 large marshmallows
1/4 cup butter or margarine, melted
Glaze
1/3 cup miniature semisweet chocolate chips
1 teaspoon shortening
Directions:
1. Heat oven to 375°F. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 8 rectangles. In small bowl, mix graham cracker crumbs and sugar.
2. Spoon 1 teaspoon chocolate chips on center of dough square. Dip marshmallow into melted butter; roll in graham cracker mixture. Place marshmallow on chocolate chips. Pull dough over marshmallow, completely covering marshmallow; pinch edges of dough to seal. Dip into melted butter; roll in graham cracker mixture. Place in regular-size paper baking cup. Repeat with remaining dough squares, chocolate chips and marshmallows. Place paper baking cups on large cookie sheet.
3. Bake 12 to 18 minutes or until deep golden brown. Cool 1 minute. Remove from cups; place on cooling racks set over waxed paper.
4. In small microwavable bowl, microwave glaze ingredients uncovered on High 20 to 30 seconds, stirring once, until mixture can be stirred smooth. Drizzle over warm rolls.
Comments:
Some assembly required, but very yummy. The marshmallow kind of disintegrates and Adam thought the chocolate was overpowering, but I say you can never have too much chocolate!
Ingredients:
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/4 cup graham cracker crumbs
1/4 cup sugar
3 tablespoons miniature semisweet chocolate chips
8 large marshmallows
1/4 cup butter or margarine, melted
Glaze
1/3 cup miniature semisweet chocolate chips
1 teaspoon shortening
Directions:
1. Heat oven to 375°F. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 8 rectangles. In small bowl, mix graham cracker crumbs and sugar.
2. Spoon 1 teaspoon chocolate chips on center of dough square. Dip marshmallow into melted butter; roll in graham cracker mixture. Place marshmallow on chocolate chips. Pull dough over marshmallow, completely covering marshmallow; pinch edges of dough to seal. Dip into melted butter; roll in graham cracker mixture. Place in regular-size paper baking cup. Repeat with remaining dough squares, chocolate chips and marshmallows. Place paper baking cups on large cookie sheet.
3. Bake 12 to 18 minutes or until deep golden brown. Cool 1 minute. Remove from cups; place on cooling racks set over waxed paper.
4. In small microwavable bowl, microwave glaze ingredients uncovered on High 20 to 30 seconds, stirring once, until mixture can be stirred smooth. Drizzle over warm rolls.
Comments:
Some assembly required, but very yummy. The marshmallow kind of disintegrates and Adam thought the chocolate was overpowering, but I say you can never have too much chocolate!
Pomegranate Chicken with Walnuts
From Everyday with Rachael Ray
Ingredients:
2 cups rice
5 skinless, boneless chicken thighs (about 1 pound), cut into quarters
Salt and pepper
1/4 cup vegetable oil
1 large onion, halved and sliced
1 clove garlic, smashed
3/4 cup walnuts, coarsely chopped
1 teaspoon ground cinnamon
1 1/2 cups cranberry-pomegranate juice
2 tablespoons chopped flat-leaf parsley
Directions:
1. In a medium saucepan, bring the rice and 2 1/4 cups water to a simmer. Cover and cook over medium-low heat until the water has evaporated and the rice is tender, about 20 minutes.
2. Meanwhile, season the chicken with salt and pepper. In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning once, until browned, about 7 minutes; transfer to a plate. Add the onion, garlic and walnuts to the skillet and cook, stirring often, until the onion is softened, about 5 minutes. Stir in the cinnamon, scraping up any browned bits. Return the chicken and any juices to the pan, add the cranberry-pomegranate juice and simmer until the chicken is cooked through, 3 to 4 minutes; transfer the chicken to a serving platter.
3. Cook the sauce, stirring occasionally, until thickened slightly, about 3 minutes; stir in the parsley and pour over the chicken. Serve on top of the rice.
Comments:
I skipped the rice since I was making the aforementioned cheese puffs. The chicken itself was pretty good. I used breasts instead of thighs, but kept the rest the same. I really dug the pomegranate-cranberry juice combo.
Ingredients:
2 cups rice
5 skinless, boneless chicken thighs (about 1 pound), cut into quarters
Salt and pepper
1/4 cup vegetable oil
1 large onion, halved and sliced
1 clove garlic, smashed
3/4 cup walnuts, coarsely chopped
1 teaspoon ground cinnamon
1 1/2 cups cranberry-pomegranate juice
2 tablespoons chopped flat-leaf parsley
Directions:
1. In a medium saucepan, bring the rice and 2 1/4 cups water to a simmer. Cover and cook over medium-low heat until the water has evaporated and the rice is tender, about 20 minutes.
2. Meanwhile, season the chicken with salt and pepper. In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning once, until browned, about 7 minutes; transfer to a plate. Add the onion, garlic and walnuts to the skillet and cook, stirring often, until the onion is softened, about 5 minutes. Stir in the cinnamon, scraping up any browned bits. Return the chicken and any juices to the pan, add the cranberry-pomegranate juice and simmer until the chicken is cooked through, 3 to 4 minutes; transfer the chicken to a serving platter.
3. Cook the sauce, stirring occasionally, until thickened slightly, about 3 minutes; stir in the parsley and pour over the chicken. Serve on top of the rice.
Comments:
I skipped the rice since I was making the aforementioned cheese puffs. The chicken itself was pretty good. I used breasts instead of thighs, but kept the rest the same. I really dug the pomegranate-cranberry juice combo.
Cheese Puffs
From Taste of Home
Ingredients:
1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs
1-1/4 cups shredded Gruyere or Swiss cheese
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese
Directions:
In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.
Comments:
Pretty easy, although my hand is still tired from all that stirring. These remind me of something I can't quite place. This recipe makes a bunch though. I hope they store well!
Ingredients:
1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs
1-1/4 cups shredded Gruyere or Swiss cheese
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese
Directions:
In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.
Comments:
Pretty easy, although my hand is still tired from all that stirring. These remind me of something I can't quite place. This recipe makes a bunch though. I hope they store well!
Gnocchi with Broccoli Fontina Sauce
From Cooking Light
Ingredients:
14 cups water
10 cup broccoli florets
2 (16-ounce) boxes vacuum-packed gnocchi (such as Alessi)
2 teaspoons olive oil
3/4 cup finely chopped onion
6 garlic cloves, minced
1 cup (4 ounces) grated fontina cheese
1/2 cup fat-free, less-sodium chicken broth
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese
Directions:
Bring water to a boil in a large Dutch oven. Add broccoli and gnocchi; cook 3 minutes or until done. Drain.
Heat oil in a large skillet over medium heat. Add onion and garlic; cook 3 minutes or until tender, stirring frequently. Stir in broccoli mixture, fontina, broth, and pepper; cook 1 minute or until thoroughly heated. Sprinkle with Parmesan.
Comments:
This was really good. Fontina can be kind of strong, but it was well paired with the blank slate of the gnocchi and tempered with the chicken broth.
Ingredients:
14 cups water
10 cup broccoli florets
2 (16-ounce) boxes vacuum-packed gnocchi (such as Alessi)
2 teaspoons olive oil
3/4 cup finely chopped onion
6 garlic cloves, minced
1 cup (4 ounces) grated fontina cheese
1/2 cup fat-free, less-sodium chicken broth
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese
Directions:
Bring water to a boil in a large Dutch oven. Add broccoli and gnocchi; cook 3 minutes or until done. Drain.
Heat oil in a large skillet over medium heat. Add onion and garlic; cook 3 minutes or until tender, stirring frequently. Stir in broccoli mixture, fontina, broth, and pepper; cook 1 minute or until thoroughly heated. Sprinkle with Parmesan.
Comments:
This was really good. Fontina can be kind of strong, but it was well paired with the blank slate of the gnocchi and tempered with the chicken broth.
Cheesy Meatloaf Minis
From Cooking Light
Ingredients:
1/2 cup fresh breadcrumbs (about 1 ounce)
Cooking spray
1 cup chopped onion
2 garlic cloves, chopped
1/2 cup ketchup, divided
3 ounces white cheddar cheese, diced
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds ground sirloin
1 large egg, lightly beaten
Directions:
1. Preheat oven to 425°.
2. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25 minutes or until done.
Comments:
I skipped the toasting of the breadcrumbs and omitted the horseradish. These were pretty good. I just love gooey cheese inside of things!
Ingredients:
1/2 cup fresh breadcrumbs (about 1 ounce)
Cooking spray
1 cup chopped onion
2 garlic cloves, chopped
1/2 cup ketchup, divided
3 ounces white cheddar cheese, diced
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds ground sirloin
1 large egg, lightly beaten
Directions:
1. Preheat oven to 425°.
2. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25 minutes or until done.
Comments:
I skipped the toasting of the breadcrumbs and omitted the horseradish. These were pretty good. I just love gooey cheese inside of things!
Weekly Menu 1/29 through 2/4
Saturday 1/29 - Gnocchi with Broccoli Fontina Sauce
Sunday 1/30 - Pomegranate Chicken with Walnuts and Cheese Puffs
Monday 1/31 - Deluxe Grilled Cheese
Tuesday 2/1 - Santa Fe Turkey Skillet
Wednesday 2/2 - Crescent Pizza Pockets
Thursday 2/3 - Steak Burgers with Blue Cheese Potatoes
Friday 2/4 - Sensational Spiced Salmon
This Week's Dessert:
Magic S'more Crescent Puffs
Sunday 1/30 - Pomegranate Chicken with Walnuts and Cheese Puffs
Monday 1/31 - Deluxe Grilled Cheese
Tuesday 2/1 - Santa Fe Turkey Skillet
Wednesday 2/2 - Crescent Pizza Pockets
Thursday 2/3 - Steak Burgers with Blue Cheese Potatoes
Friday 2/4 - Sensational Spiced Salmon
This Week's Dessert:
Magic S'more Crescent Puffs
Sunday, January 23, 2011
Chicken Swiss Bundles
From Taste of Home
Ingredients:
1 small onion, finely chopped
1/2 cup sliced fresh mushrooms
1-1/2 teaspoons butter
1 garlic clove, minced
1 cup cubed cooked chicken breast
1/2 cup chopped roasted sweet red peppers
1 tablespoon honey mustard
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon Italian seasoning
2 cups (8 ounces) shredded Swiss cheese
12 frozen bread dough dinner rolls, thawed
2 tablespoons butter, melted
Directions:
In a large skillet, saute onion and mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the chicken, peppers, mustard and seasonings; heat through. Remove from the heat; stir in cheese.
Flatten each roll into a 5-in. circle. Place 1/4 cup chicken mixture in the center of six circles. Brush edges with water; top with remaining circles. Press edges with a fork to seal.
Place on greased baking sheets; brush with butter. Bake at 350° for 18-22 minutes or until golden brown. Cut bundles in half to serve.
Comments:
I kind of went off on my own way on this one. I skipped the mushrooms and peppers, used mozzarella cheese instead of swiss, used olive oil and an egg wash instead of butter. It all turned out pretty good, except for a few unexpected pockets of mustard. Heh.
Ingredients:
1 small onion, finely chopped
1/2 cup sliced fresh mushrooms
1-1/2 teaspoons butter
1 garlic clove, minced
1 cup cubed cooked chicken breast
1/2 cup chopped roasted sweet red peppers
1 tablespoon honey mustard
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon Italian seasoning
2 cups (8 ounces) shredded Swiss cheese
12 frozen bread dough dinner rolls, thawed
2 tablespoons butter, melted
Directions:
In a large skillet, saute onion and mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the chicken, peppers, mustard and seasonings; heat through. Remove from the heat; stir in cheese.
Flatten each roll into a 5-in. circle. Place 1/4 cup chicken mixture in the center of six circles. Brush edges with water; top with remaining circles. Press edges with a fork to seal.
Place on greased baking sheets; brush with butter. Bake at 350° for 18-22 minutes or until golden brown. Cut bundles in half to serve.
Comments:
I kind of went off on my own way on this one. I skipped the mushrooms and peppers, used mozzarella cheese instead of swiss, used olive oil and an egg wash instead of butter. It all turned out pretty good, except for a few unexpected pockets of mustard. Heh.
Smoky Pan-Grilled Pork Chops
From Cooking Light
Ingredients:
1 tablespoon cumin seeds
1 tablespoon brown sugar
1/2 teaspoon hot smoked paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut pork chops
Cooking spray
Directions:
1. Cook cumin seeds in a small skillet over medium heat 1 minute or until fragrant, stirring frequently. Place in a clean coffee grinder or blender; process until ground. Combine ground cumin, sugar, paprika, salt, and pepper; rub evenly over pork.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes on each side or until done
Comments:
Kind of copped out on this one. Skipped most of the first step and just mixed the spices together and dumped them on the pork. What can I say? It was an off week. I'm just happy I cooked anything at all. And I got to use my new grill pan again, so that was fun.
Ingredients:
1 tablespoon cumin seeds
1 tablespoon brown sugar
1/2 teaspoon hot smoked paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut pork chops
Cooking spray
Directions:
1. Cook cumin seeds in a small skillet over medium heat 1 minute or until fragrant, stirring frequently. Place in a clean coffee grinder or blender; process until ground. Combine ground cumin, sugar, paprika, salt, and pepper; rub evenly over pork.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes on each side or until done
Comments:
Kind of copped out on this one. Skipped most of the first step and just mixed the spices together and dumped them on the pork. What can I say? It was an off week. I'm just happy I cooked anything at all. And I got to use my new grill pan again, so that was fun.
Weekly Menu 1/22 through 1/28
Saturday 1/22 - Adam's Night Out (yes, we're trying to reinstate this)
Sunday 1/23 - Chicken Swiss Bundles
Monday 1/24 - Bistro Breakfast Paninis
Tuesday 1/25 - Sailor Sandwiches
Wednesday 1/26 - Cheesy Meat Loaf Minis
Thursday 1/27 - Martha's Night Out
Friday 1/28 - Angel's Pasta
This Week's Dessert:
I got nothing...
Sunday 1/23 - Chicken Swiss Bundles
Monday 1/24 - Bistro Breakfast Paninis
Tuesday 1/25 - Sailor Sandwiches
Wednesday 1/26 - Cheesy Meat Loaf Minis
Thursday 1/27 - Martha's Night Out
Friday 1/28 - Angel's Pasta
This Week's Dessert:
I got nothing...
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 sprang for the panko this time but I'm not sure I'd bother with it again. It's expensive, yo! There has to be a way to make my own... Anyway, this was ok. I was a bit under the weather so I ate even less of the fish than I usually would have. But the tartar sauce was yummy. And have I told you how much I LOVE those smiles? :)
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 sprang for the panko this time but I'm not sure I'd bother with it again. It's expensive, yo! There has to be a way to make my own... Anyway, this was ok. I was a bit under the weather so I ate even less of the fish than I usually would have. But the tartar sauce was yummy. And have I told you how much I LOVE those smiles? :)
Slow-Cooker Barbecue-Beef Sandwiches
From Cooking Light
Ingredients:
5 tablespoons dark brown sugar, divided
3/4 teaspoon black pepper
2 (1-pound) flank steaks
1 cup chopped onion
1 cup tomato paste
3 tablespoons Worcestershire sauce
3 tablespoons molasses
3 tablespoons cider vinegar
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon salt
10 (2 1/2-ounce) submarine rolls, halved
Red onion slices (optional)
Dill pickle slices (optional)
Directions:
Combine 1 tablespoon brown sugar and pepper; rub over both sides of steaks. Combine 1/4 cup brown sugar, onion, and next 9 ingredients (onion through salt) in an electric slow cooker. Add steaks; turn to coat. Cover with lid; cook on high-heat setting for 1 hour. Reduce heat setting to low; cook for 7 hours. Remove steaks; reserve sauce. Shred steaks with 2 forks. Return shredded steak to cooker; stir into sauce. Spoon 1/2 cup steak mixture onto bottom half of each roll; top with onion and pickles, if desired. Cover with tops of rolls.
Comments:
Yay for slow cookers and stuff you can just throw in them. This week was rough with multiple colds and the like and even though my bell practice, which dictates "slow cooker Mondays", was cancelled, it was still nice to have this all ready to go when I got home from work. This was a very easy recipe and it was pretty good. I did it as an "unsandwich" while Adam went the "with a bun" route.
Ingredients:
5 tablespoons dark brown sugar, divided
3/4 teaspoon black pepper
2 (1-pound) flank steaks
1 cup chopped onion
1 cup tomato paste
3 tablespoons Worcestershire sauce
3 tablespoons molasses
3 tablespoons cider vinegar
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon salt
10 (2 1/2-ounce) submarine rolls, halved
Red onion slices (optional)
Dill pickle slices (optional)
Directions:
Combine 1 tablespoon brown sugar and pepper; rub over both sides of steaks. Combine 1/4 cup brown sugar, onion, and next 9 ingredients (onion through salt) in an electric slow cooker. Add steaks; turn to coat. Cover with lid; cook on high-heat setting for 1 hour. Reduce heat setting to low; cook for 7 hours. Remove steaks; reserve sauce. Shred steaks with 2 forks. Return shredded steak to cooker; stir into sauce. Spoon 1/2 cup steak mixture onto bottom half of each roll; top with onion and pickles, if desired. Cover with tops of rolls.
Comments:
Yay for slow cookers and stuff you can just throw in them. This week was rough with multiple colds and the like and even though my bell practice, which dictates "slow cooker Mondays", was cancelled, it was still nice to have this all ready to go when I got home from work. This was a very easy recipe and it was pretty good. I did it as an "unsandwich" while Adam went the "with a bun" route.
Gorgonzola, Spinach & Cheddar Chicken
From Living Well, Health & Fitness Column, The Associated Press 2010
Ingredients:
1 1/2 T. olive oil, divided
1 small yellow onion, diced
2 cloves garlic, minced
1 c. frozen chopped spinach, thawed and squeezed
1 t. Italian seasoning
1 oz. shredded reduced-fat cheddar cheese
1 oz. crumbled Gorgonzola cheese
4 boneless, skinless chicken breasts
1/3 c. seasoned breadcrumbs
2 T. grated Parmesan cheese
2 T. chopped flat-leaf parsley
1/2 t. salt
1/2 t. ground black pepper
2 large egg whites
Directions:
1. Preheat oven to 400 F.
2. In a medium skillet over medium-high, heat 1 T. of olive oil. Add the onion and garlic, and sauté until translucent, 5-7 minutes. Add the spinach and Italian seasoning, cook until all liquid has evaporated. Mix in both cheeses. Set aside.
3. Lay each chicken breast flat on a cutting board. Make a horizontal slit along one side to create a pocket in the meat. Do not cut all the way through. Place a quarter of the cheese mixture in the pocket, then press the meat together over it. Do with all 4 breasts.
4. Mix breadcrumbs, parmesan, parsley, salt and pepper. In another bowl, lightly beat the egg whites. Dip chicken in the egg whites, and then roll in the bread crumbs.
5. In a skillet, heat remaining 1/2 T. of oil. Add chicken. Cook until brown on one side. Turn breast over and place skillet in oven. Bake until no longer pink in the center (20 min.)
Comments:
Pretty easy, although these tiny chicken breasts we get make it hard to get much stuffing in them. 4oz portion size - pfft! Anywho, aside from the spillage outage issue, very yummy.
Ingredients:
1 1/2 T. olive oil, divided
1 small yellow onion, diced
2 cloves garlic, minced
1 c. frozen chopped spinach, thawed and squeezed
1 t. Italian seasoning
1 oz. shredded reduced-fat cheddar cheese
1 oz. crumbled Gorgonzola cheese
4 boneless, skinless chicken breasts
1/3 c. seasoned breadcrumbs
2 T. grated Parmesan cheese
2 T. chopped flat-leaf parsley
1/2 t. salt
1/2 t. ground black pepper
2 large egg whites
Directions:
1. Preheat oven to 400 F.
2. In a medium skillet over medium-high, heat 1 T. of olive oil. Add the onion and garlic, and sauté until translucent, 5-7 minutes. Add the spinach and Italian seasoning, cook until all liquid has evaporated. Mix in both cheeses. Set aside.
3. Lay each chicken breast flat on a cutting board. Make a horizontal slit along one side to create a pocket in the meat. Do not cut all the way through. Place a quarter of the cheese mixture in the pocket, then press the meat together over it. Do with all 4 breasts.
4. Mix breadcrumbs, parmesan, parsley, salt and pepper. In another bowl, lightly beat the egg whites. Dip chicken in the egg whites, and then roll in the bread crumbs.
5. In a skillet, heat remaining 1/2 T. of oil. Add chicken. Cook until brown on one side. Turn breast over and place skillet in oven. Bake until no longer pink in the center (20 min.)
Comments:
Pretty easy, although these tiny chicken breasts we get make it hard to get much stuffing in them. 4oz portion size - pfft! Anywho, aside from the spillage outage issue, very yummy.
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