Saturday 11/7 - Ribs (although I'm really ignoring the directions and just throwing it all in a crockpot...)
Sunday 11/8 - Philly Cheese Steak-Stuffed Garlic Bread
Monday 11/9 - Adam will be out so I'll be making Chicken Caesar Salad for myself
Tuesday 11/10 - Chipotle Pork Quesadillas
Wednesday 11/11 - My Monthly Night Out
Thursday 11/12 - Pecan-Crusted Chicken (Biggest Loser)
Friday 11/13 - Crab Cakes (well, for Adam anyway)
Friday, November 06, 2009
Beefy Tex-Mex Stir-Fry
From Everyday with Rachael Ray
Ingredients:
2 tablespoons extra-virgin olive oil
1 poblano chile, seeded and finely chopped
1 onion, chopped
1 1/2 tablespoons chili powder
1 pound ground beef
1 tomato, finely chopped
2 cups crushed tortilla chips
Salt and pepper
2 cups shredded Mexican cheese blend
Directions:
In a large skillet, heat the olive oil over medium-high heat. Add the poblano, onion and chili powder and cook, stirring, until fragrant, about 4 minutes. Add the beef and cook, breaking up the meat, until the meat is just cooked through, about 3 minutes. Stir in the tomato and tortilla chips and season with salt and pepper.
Divide the meat mixture among 4 plates and top with the cheese.
Comments:
At first I was wary of the not draining the beef thing, but it worked out alright. It wasn't greasy - I guess the tortillas suck some of it up, huh? Anywho, couldn't be simpler. Well, ok, so I made the mistake of touching my eye with the hand that de-seeded the hot pepper, which is never advised. I swear even now, days (and multiple showers and hand-washings) later, I still must have some of it under my fingernail. Strong stuff! But other than that, pretty brainless. Adam suggests topping it with some sour cream. And bacon. He always wants bacon on everything.
Ingredients:
2 tablespoons extra-virgin olive oil
1 poblano chile, seeded and finely chopped
1 onion, chopped
1 1/2 tablespoons chili powder
1 pound ground beef
1 tomato, finely chopped
2 cups crushed tortilla chips
Salt and pepper
2 cups shredded Mexican cheese blend
Directions:
In a large skillet, heat the olive oil over medium-high heat. Add the poblano, onion and chili powder and cook, stirring, until fragrant, about 4 minutes. Add the beef and cook, breaking up the meat, until the meat is just cooked through, about 3 minutes. Stir in the tomato and tortilla chips and season with salt and pepper.
Divide the meat mixture among 4 plates and top with the cheese.
Comments:
At first I was wary of the not draining the beef thing, but it worked out alright. It wasn't greasy - I guess the tortillas suck some of it up, huh? Anywho, couldn't be simpler. Well, ok, so I made the mistake of touching my eye with the hand that de-seeded the hot pepper, which is never advised. I swear even now, days (and multiple showers and hand-washings) later, I still must have some of it under my fingernail. Strong stuff! But other than that, pretty brainless. Adam suggests topping it with some sour cream. And bacon. He always wants bacon on everything.
Tuesday, November 03, 2009
Creamed Chicken with Gnocchi Dumplings
From Everyday with Rachael Ray
Ingredients:
One 1-pound package potato gnocchi
4 tablespoons butter
1 onion, finely chopped
1 red bell pepper, chopped
12 ounces skinless, boneless chicken breast, cut into thin strips
Salt and pepper
2 tablespoons flour
1 cup half-and-half
1 cup chicken broth
2 scallions, chopped
Directions:
Cook the gnocchi according to package directions; drain.
Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the chicken and cook, stirring occasionally, until just cooked through, about 5 minutes; season with salt and pepper.
In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook until toasted, about 3 minutes. Whisk in the half-and-half and chicken broth; bring to a boil. Lower the heat and simmer until thickened. Whisk into the chicken mixture, then stir in the gnocchi. Bring to a simmer, then season with salt and pepper and top with the scallions.
Comments:
Hmm, mine doesn't look quite as appetizing as the picture on RR's site does. I guess the red pepper adds a little color variety and leaving it out left us with a completely white dish. Eh. The flavors in the dish speak for themselves, even without the pepper. Very good. Could probably make less of the "cream" stuff and be ok.
Ingredients:
One 1-pound package potato gnocchi
4 tablespoons butter
1 onion, finely chopped
1 red bell pepper, chopped
12 ounces skinless, boneless chicken breast, cut into thin strips
Salt and pepper
2 tablespoons flour
1 cup half-and-half
1 cup chicken broth
2 scallions, chopped
Directions:
Cook the gnocchi according to package directions; drain.
Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the chicken and cook, stirring occasionally, until just cooked through, about 5 minutes; season with salt and pepper.
In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook until toasted, about 3 minutes. Whisk in the half-and-half and chicken broth; bring to a boil. Lower the heat and simmer until thickened. Whisk into the chicken mixture, then stir in the gnocchi. Bring to a simmer, then season with salt and pepper and top with the scallions.
Comments:
Hmm, mine doesn't look quite as appetizing as the picture on RR's site does. I guess the red pepper adds a little color variety and leaving it out left us with a completely white dish. Eh. The flavors in the dish speak for themselves, even without the pepper. Very good. Could probably make less of the "cream" stuff and be ok.
Sunday, November 01, 2009
Spicy Turkey Meatloaf
From Cooking Light
Ingredients:
1 tablespoon butter
2 cups chopped onion
1 (8-ounce) package presliced mushrooms
3 garlic cloves, chopped
3/4 cup panko (Japanese breadcrumbs)
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon low-sodium soy sauce
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground turkey breast
1 large egg, lightly beaten
Cooking spray
1/2 cup ketchup
1 tablespoon brown sugar
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg
Directions:
1. Preheat oven to 350°.
2. Melt butter in a large nonstick skillet over medium heat. Add onion, mushrooms, and garlic to pan; cook 8 minutes, stirring occasionally. Remove from heat; cool 5 minutes.
3. Combine mushroom mixture, panko, and next 8 ingredients (through egg) in a large bowl; stir well to combine. Shape turkey mixture into a 9 x 5–inch rectangle on a broiler pan coated with cooking spray.
4. Combine ketchup, brown sugar, mustard, and nutmeg in a small bowl, stirring with a whisk. Spread ketchup mixture evenly over top of meat loaf; bake at 350° for 40 minutes or until a thermometer registers 160°. Let stand for 10 minutes before serving.
Comments:
I skipped step #2 and just added some minced onions and garlic powder into the turkey mixture. It turned out quite well although it took closer to 55 minutes to get to 160. Just a little spice from the chile sauce in the background so I could deal. Adam was unimpressed. Shocking... He could probably eat the chile sauce straight from the bottle and be unaffected. In any case, I'll probably make this again. It wasn't difficult and came out pretty good.
Ingredients:
1 tablespoon butter
2 cups chopped onion
1 (8-ounce) package presliced mushrooms
3 garlic cloves, chopped
3/4 cup panko (Japanese breadcrumbs)
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon low-sodium soy sauce
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground turkey breast
1 large egg, lightly beaten
Cooking spray
1/2 cup ketchup
1 tablespoon brown sugar
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg
Directions:
1. Preheat oven to 350°.
2. Melt butter in a large nonstick skillet over medium heat. Add onion, mushrooms, and garlic to pan; cook 8 minutes, stirring occasionally. Remove from heat; cool 5 minutes.
3. Combine mushroom mixture, panko, and next 8 ingredients (through egg) in a large bowl; stir well to combine. Shape turkey mixture into a 9 x 5–inch rectangle on a broiler pan coated with cooking spray.
4. Combine ketchup, brown sugar, mustard, and nutmeg in a small bowl, stirring with a whisk. Spread ketchup mixture evenly over top of meat loaf; bake at 350° for 40 minutes or until a thermometer registers 160°. Let stand for 10 minutes before serving.
Comments:
I skipped step #2 and just added some minced onions and garlic powder into the turkey mixture. It turned out quite well although it took closer to 55 minutes to get to 160. Just a little spice from the chile sauce in the background so I could deal. Adam was unimpressed. Shocking... He could probably eat the chile sauce straight from the bottle and be unaffected. In any case, I'll probably make this again. It wasn't difficult and came out pretty good.
Friday, October 30, 2009
Weekly Menu 10/31 through 11/6
Saturday 10/31 - Pizza
Sunday 11/1 - Spicy Turkey Meatloaf (got bumped)
Monday 11/2 - Adam's on his own - I'll be working late and will go straight from work to church
Tuesday 11/3 - Creamed Chicken with Gnocchi Dumplings
Wednesday 11/4 - Beefy Tex-Mex Stir-Fry
Thursday 11/5 - We're going out
Friday 11/6 - Rigatoni Bake
Sunday 11/1 - Spicy Turkey Meatloaf (got bumped)
Monday 11/2 - Adam's on his own - I'll be working late and will go straight from work to church
Tuesday 11/3 - Creamed Chicken with Gnocchi Dumplings
Wednesday 11/4 - Beefy Tex-Mex Stir-Fry
Thursday 11/5 - We're going out
Friday 11/6 - Rigatoni Bake
Double-Bacon Gourmet Cheeseburgers
From Weber Grill Creations (the recipe came with something Adam bought - maybe the jerky stuff? I don't remember.)
Ingredients:
10 slices bacon
1 1/2 pounds ground chuck (80% lean)
1 tablespoon Weber® Grill Creations® Gourmet Burger Seasoning
4 thin slices cheese, Cheddar or Monterey jack
4 hamburger buns
4 medium slices ripe tomato
4 pieces lettuce
Directions:
1. In a large skillet over medium heat, cook half of the bacon at a time until crisp, about 10 minutes, turning occasionally. Drain each batch of bacon on paper towels.
2. Crumble 2 slices of bacon into a medium bowl. Mix in the ground chuck and the Weber® Grill Creations® Gourmet Burger. Shape into 4 patties, each about 3/4 inch thick.
3. Grill the patties over Direct High heat, with the lid closed as much as possible, until medium, 8 to 10 minutes, turning once when the patties release easily from the grate. During the last couple minutes of grilling, put a slice of cheese on each patty to melt. Also toast the hamburger buns, cut side down, over Direct High heat. Assemble the burgers on buns with the tomato, lettuce, and the remaining bacon slices.
Comments:
I cooked these inside in a skillet. Made some smoke, but not too bad. I had problems with my bun to burger proportions again - this time I made the burgers super thick so they were kind of hard to eat. Someday I'll get it right! Anywho... I couldn't find the Weber seasonings at either of the grocery stores I looked at but luckily they'd included a sample size with the recipe cards so it was all good. I might still keep an eye out for it...
Ingredients:
10 slices bacon
1 1/2 pounds ground chuck (80% lean)
1 tablespoon Weber® Grill Creations® Gourmet Burger Seasoning
4 thin slices cheese, Cheddar or Monterey jack
4 hamburger buns
4 medium slices ripe tomato
4 pieces lettuce
Directions:
1. In a large skillet over medium heat, cook half of the bacon at a time until crisp, about 10 minutes, turning occasionally. Drain each batch of bacon on paper towels.
2. Crumble 2 slices of bacon into a medium bowl. Mix in the ground chuck and the Weber® Grill Creations® Gourmet Burger. Shape into 4 patties, each about 3/4 inch thick.
3. Grill the patties over Direct High heat, with the lid closed as much as possible, until medium, 8 to 10 minutes, turning once when the patties release easily from the grate. During the last couple minutes of grilling, put a slice of cheese on each patty to melt. Also toast the hamburger buns, cut side down, over Direct High heat. Assemble the burgers on buns with the tomato, lettuce, and the remaining bacon slices.
Comments:
I cooked these inside in a skillet. Made some smoke, but not too bad. I had problems with my bun to burger proportions again - this time I made the burgers super thick so they were kind of hard to eat. Someday I'll get it right! Anywho... I couldn't find the Weber seasonings at either of the grocery stores I looked at but luckily they'd included a sample size with the recipe cards so it was all good. I might still keep an eye out for it...
Thursday, October 29, 2009
Asian Burgers
From Taste of Home
Ingredients:
2 tablespoons soy sauce
1 tablespoon sesame oil
1 can (8 ounces) sliced water chestnuts, drained and chopped
1 cup fresh bean sprouts
1/2 cup finely chopped fresh mushrooms
1 celery rib, finely chopped
4 green onions, finely chopped
1 teaspoon pepper
1/2 teaspoon salt
2 pounds ground beef
4 teaspoons canola oil
1/2 cup mayonnaise
1 tablespoon prepared wasabi
8 sesame seed hamburger buns, split
3 cups shredded Chinese or napa cabbage
Directions:
In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into eight patties.
In two large skillets, cook burgers in oil over medium heat for 5-6 minutes on each side or until a meat thermometer reads 160°.
Meanwhile, combine mayonnaise and wasabi; spread over buns. Serve burgers on buns with cabbage.
Comments:
Hmm. I kind of "De-Asian-ified" this a bit. Left out the water chestnuts (Adam doesn't like), mushrooms (I don't like) and wasabi (don't have, not worth buying just for this.) I also (obviously) took the lazy way out and used pre-shredded, bagged cabbage. Other than that I stuck to the plan. They were good. Nice crunch from the celery and cabbage with just a hint of soy in the background.
Ingredients:
2 tablespoons soy sauce
1 tablespoon sesame oil
1 can (8 ounces) sliced water chestnuts, drained and chopped
1 cup fresh bean sprouts
1/2 cup finely chopped fresh mushrooms
1 celery rib, finely chopped
4 green onions, finely chopped
1 teaspoon pepper
1/2 teaspoon salt
2 pounds ground beef
4 teaspoons canola oil
1/2 cup mayonnaise
1 tablespoon prepared wasabi
8 sesame seed hamburger buns, split
3 cups shredded Chinese or napa cabbage
Directions:
In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into eight patties.
In two large skillets, cook burgers in oil over medium heat for 5-6 minutes on each side or until a meat thermometer reads 160°.
Meanwhile, combine mayonnaise and wasabi; spread over buns. Serve burgers on buns with cabbage.
Comments:
Hmm. I kind of "De-Asian-ified" this a bit. Left out the water chestnuts (Adam doesn't like), mushrooms (I don't like) and wasabi (don't have, not worth buying just for this.) I also (obviously) took the lazy way out and used pre-shredded, bagged cabbage. Other than that I stuck to the plan. They were good. Nice crunch from the celery and cabbage with just a hint of soy in the background.
Tuesday, October 27, 2009
Black Bean, Corn, and Zucchini Enchiladas
From Recipezaar
Ingredients:
1 teaspoon canola oil
2 cups diced zucchini
10 ounces frozen corn
15 ounces black beans, rinsed
2 cups enchilada sauce, divided (recipe follows)
cooking spray
8 (8 inch) whole wheat tortillas
2 cups shredded reduced-fat cheddar cheese, divided
Enchilada sauce
1 teaspoon canola oil
1/4 cup diced red onion
1 teaspoon minced garlic
1/2 cup vegetable broth
1 tablespoon chili powder
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon salt
28 ounces crushed tomatoes
Directions:
To make sauce:
Heat oil in large saucepan over medium heat and add onion and garlic. Cook until tender, about 5 minutes Stir in broth and remaining ingredients. Reduce heat and simmer 30 minutes Makes 3 cups!
To assemble and cook enchiladas:
Preheat oven to 350. Heat oil in large nonstick skillet on medium high. Add zucchini and corn; saute 5 mins or until tender. Remove from heat and then stir in the black beans. Spread a cup of the enchilada sauce in the bottom on a 13x9 or larger baking dish coating with cooking spray. Spoon about 1/2 cup of the vegetable mix down the center of a tortilla and sprinkle with a couple of tbs. of the cheese. Roll the tortilla and place it seam side down in the baking dish. Repeat and then top with remaining enchilada sauce.
Bake for 30 mins and then add the remaining cheese on the top and cook for 10 mins or until cheese melts.
Comments:
I cheated and bought canned enchilada sauce. Perhaps a mistake, since that's the part I liked the least about this dish. The filling is great and I ate the leftovers that didn't fit in the tortillas by itself and was very happy. I didn't dig the enchilada sauce and will probably disassemble them when I eat the leftovers. Adam didn't mind them - except for the beans.
Ingredients:
1 teaspoon canola oil
2 cups diced zucchini
10 ounces frozen corn
15 ounces black beans, rinsed
2 cups enchilada sauce, divided (recipe follows)
cooking spray
8 (8 inch) whole wheat tortillas
2 cups shredded reduced-fat cheddar cheese, divided
Enchilada sauce
1 teaspoon canola oil
1/4 cup diced red onion
1 teaspoon minced garlic
1/2 cup vegetable broth
1 tablespoon chili powder
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon salt
28 ounces crushed tomatoes
Directions:
To make sauce:
Heat oil in large saucepan over medium heat and add onion and garlic. Cook until tender, about 5 minutes Stir in broth and remaining ingredients. Reduce heat and simmer 30 minutes Makes 3 cups!
To assemble and cook enchiladas:
Preheat oven to 350. Heat oil in large nonstick skillet on medium high. Add zucchini and corn; saute 5 mins or until tender. Remove from heat and then stir in the black beans. Spread a cup of the enchilada sauce in the bottom on a 13x9 or larger baking dish coating with cooking spray. Spoon about 1/2 cup of the vegetable mix down the center of a tortilla and sprinkle with a couple of tbs. of the cheese. Roll the tortilla and place it seam side down in the baking dish. Repeat and then top with remaining enchilada sauce.
Bake for 30 mins and then add the remaining cheese on the top and cook for 10 mins or until cheese melts.
Comments:
I cheated and bought canned enchilada sauce. Perhaps a mistake, since that's the part I liked the least about this dish. The filling is great and I ate the leftovers that didn't fit in the tortillas by itself and was very happy. I didn't dig the enchilada sauce and will probably disassemble them when I eat the leftovers. Adam didn't mind them - except for the beans.
Monday, October 26, 2009
Project Feed Me Week Three
I've added a "Project Feed Me" area of there to the right, but I figured I'd post each week with an update too to help things out.
It's week three and this week's food is mac and cheese. Kind of funny since I just made that BLT mac and cheese last night. I don't even have to go to the store for this one. I have at least two boxes in the cupboard. Awhile back I had a moment of weakness at Sam's ended up with something like 24 boxes of mac and cheese. Been regretting it ever since seeing as how it has basically no nutritional value. So, this will help get rid of at least two of the boxes!
It's week three and this week's food is mac and cheese. Kind of funny since I just made that BLT mac and cheese last night. I don't even have to go to the store for this one. I have at least two boxes in the cupboard. Awhile back I had a moment of weakness at Sam's ended up with something like 24 boxes of mac and cheese. Been regretting it ever since seeing as how it has basically no nutritional value. So, this will help get rid of at least two of the boxes!
Sunday, October 25, 2009
BLT Creamy Mac 'n' Cheese
From Everyday with Rachael Ray (I don't see it on the site)
Ingredients:
salt
1 pound ziti rigati pasta
EVOO
6 slices bacon, chopped
2 leeks, trimmed, halved lengthwise and slice crosswise
2 large cloves garlic, chopped
1/2 tsp crushed red pepper
3 tbsp tomato paste
6 ounces cream cheese, cut into pieces
1 1/2 cups shredded asiago, grana padano, or parmigiano-reggiano cheese
1/2 pint cherry tomatoes, quartered
Directions:
1. Preheat the oven to 500 degrees. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.
2. While the pasta is working, in a large skillet heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp at the edges, 3 to 5 minutes. Add the leeks and cook until softened, 3 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Stir in the tomato paste for 1 minute. Stir in the cream cheese until melted. Stir in half of the shredded cheese and the reserved cooking water.
3. Add the pasta to the sauce and toss. Pile into a casserole and top with the tomatoes and remaining cheese. Bake until browned on top, 7 to 8 minutes.
Comments:
This sounded very similar to the BLT Pasta Bake I was going to make last week so when that got bumped I just swapped this out. It was easy to make and tasted very good. I'm looking forward to the leftovers.
Ingredients:
salt
1 pound ziti rigati pasta
EVOO
6 slices bacon, chopped
2 leeks, trimmed, halved lengthwise and slice crosswise
2 large cloves garlic, chopped
1/2 tsp crushed red pepper
3 tbsp tomato paste
6 ounces cream cheese, cut into pieces
1 1/2 cups shredded asiago, grana padano, or parmigiano-reggiano cheese
1/2 pint cherry tomatoes, quartered
Directions:
1. Preheat the oven to 500 degrees. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.
2. While the pasta is working, in a large skillet heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp at the edges, 3 to 5 minutes. Add the leeks and cook until softened, 3 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Stir in the tomato paste for 1 minute. Stir in the cream cheese until melted. Stir in half of the shredded cheese and the reserved cooking water.
3. Add the pasta to the sauce and toss. Pile into a casserole and top with the tomatoes and remaining cheese. Bake until browned on top, 7 to 8 minutes.
Comments:
This sounded very similar to the BLT Pasta Bake I was going to make last week so when that got bumped I just swapped this out. It was easy to make and tasted very good. I'm looking forward to the leftovers.
Saturday, October 24, 2009
Project Feed Me
I found this on one of the cooking blogs I stalk. It sounds like a wonderful idea.
Basic premise: Each week for nine weeks she will post an item that food pantries are in need of on her blog (currently in week two: first week was chili, second was tuna.) Go out, buy two of said item. At the end of the nine weeks, take all your purchases to your local food pantry.
Sometimes it's easy to get lost in the "one step forward, two steps back" that we seem to be stuck in these days. This kind of project reminds us that we are indeed blessed to be where we are. I encourage you to participate, even if it's in an unofficial capacity. Link below to sign up and for additional info.
Basic premise: Each week for nine weeks she will post an item that food pantries are in need of on her blog (currently in week two: first week was chili, second was tuna.) Go out, buy two of said item. At the end of the nine weeks, take all your purchases to your local food pantry.
Sometimes it's easy to get lost in the "one step forward, two steps back" that we seem to be stuck in these days. This kind of project reminds us that we are indeed blessed to be where we are. I encourage you to participate, even if it's in an unofficial capacity. Link below to sign up and for additional info.
Friday, October 23, 2009
Weekly Menu 10/24 through 10/30
Saturday 10/24 - Adam's hoping to get some crab legs while they're on sale so I'll be eating whatever I can find.
Sunday 10/25 - Asian Burgers
Monday 10/26 - Inside-Out English Muffin Grilled Cheese (from EDRR, don't see it on the site)
Tuesday 10/27 - Charred Chicken Caesar Sammies
Wednesday 10/28 - BLT Creamy Mac 'n' Cheese (also a EDRR I can't find. They're from the most recent issue - maybe they're not up yet?)
Thursday 10/29 - Spicy Turkey Meatloaf
Friday 10/30 - Double-Bacon Gourmet Cheeseburgers
Sunday 10/25 - Asian Burgers
Monday 10/26 - Inside-Out English Muffin Grilled Cheese (from EDRR, don't see it on the site)
Tuesday 10/27 - Charred Chicken Caesar Sammies
Wednesday 10/28 - BLT Creamy Mac 'n' Cheese (also a EDRR I can't find. They're from the most recent issue - maybe they're not up yet?)
Thursday 10/29 - Spicy Turkey Meatloaf
Friday 10/30 - Double-Bacon Gourmet Cheeseburgers
Thursday, October 22, 2009
BBQ Turkey Breast Roast
From The Biggest Loser Cookbook
Ingredients:
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp ground black pepper
1 1/2 pounds boneless, skinless turkey breast roast
1 tsp EVOO
2 tbsp barbecue sauce
1/4 cup water
Directions:
Preheat the oven to 350. Lightly mist an 8 x 8 glass baking dish or nonstick baking pan with olive oil spray. In a small bowl, combine the garlic powder, salt, and pepper.
Place the turkey on a cutting board. With a fork, pierce each side deeply about 25 times. Drizzle on the oil and rub to coat evenly on both sides. Sprinkle on the reserved seasoning mixture. Rub to coat evenly on both sides. With the smooth side of the breast down, drizzle on half of the barbecue sauce, rubbing to coat. Place the turkey, smooth side up, in the prepared pan. Rub the remaining barbecue sauce over the smooth side of the breast. Pour the water into the pan, taking care not to pour it over the turkey.
Bake for 35 to 40 minutes, or until a thermometer reads 160 degrees. Remove from the oven and let stand for 10 minutes. Place on a clean cutting board. Carve, against the grain, into thin slices.
Comments:
Ok, so where does one procure a 1 1/2 pound turkey breast roast? I looked at three different stores and couldn't find a turkey breast smaller than 5 pounds. And that sucker would take a whole lot longer than 35 minutes to cook. I went with turkey tenderloins and they ended up kind of dry. I'm not a turkey fan in the first place. Add to that the barbecue thing and I only lasted two bites. Not for me.
Ingredients:
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp ground black pepper
1 1/2 pounds boneless, skinless turkey breast roast
1 tsp EVOO
2 tbsp barbecue sauce
1/4 cup water
Directions:
Preheat the oven to 350. Lightly mist an 8 x 8 glass baking dish or nonstick baking pan with olive oil spray. In a small bowl, combine the garlic powder, salt, and pepper.
Place the turkey on a cutting board. With a fork, pierce each side deeply about 25 times. Drizzle on the oil and rub to coat evenly on both sides. Sprinkle on the reserved seasoning mixture. Rub to coat evenly on both sides. With the smooth side of the breast down, drizzle on half of the barbecue sauce, rubbing to coat. Place the turkey, smooth side up, in the prepared pan. Rub the remaining barbecue sauce over the smooth side of the breast. Pour the water into the pan, taking care not to pour it over the turkey.
Bake for 35 to 40 minutes, or until a thermometer reads 160 degrees. Remove from the oven and let stand for 10 minutes. Place on a clean cutting board. Carve, against the grain, into thin slices.
Comments:
Ok, so where does one procure a 1 1/2 pound turkey breast roast? I looked at three different stores and couldn't find a turkey breast smaller than 5 pounds. And that sucker would take a whole lot longer than 35 minutes to cook. I went with turkey tenderloins and they ended up kind of dry. I'm not a turkey fan in the first place. Add to that the barbecue thing and I only lasted two bites. Not for me.
Inside-Out Pizza Rolls
From Everyday with Rachael Ray
Ingredients:
1 cup lukewarm water
1 1/4 teaspoons active dry yeast
2 1/2 cups flour
1 teaspoon salt
Extra-virgin olive oil, for greasing
2 cups Meat Sauce
1/2 pound mozzarella cheese, cut into ½-inch cubes
1 large egg, lightly beaten
Directions:
Using a standing mixer fitted with the hook attachment, combine the lukewarm water and yeast; let stand for 5 minutes. Add the flour and salt and mix on medium speed until the dough is smooth and wraps around the hook, about 5 minutes. Grease a large bowl with olive oil, transfer the dough to the bowl and let rise, covered, for 1 1/2 hours.
Preheat the oven to 375°. In a medium skillet, cook the meat sauce over medium heat, stirring, until reduced to 1 1/2 cups, about 10 minutes; let cool.
Punch down the risen dough and transfer to a lightly floured work surface. Using a rolling pin, roll out to a 12-by-16-inch rectangle. Scatter the cheese on top, leaving a 1 1/2-inch border. Spoon the meat sauce over the cheese. Brush the border with some of the beaten egg and roll the dough up loosely, beginning at the short end. Transfer to a parchment-paper-lined baking sheet, brush with more egg and cut 3 vents on top. Bake until golden-brown, about 40 minutes.
Comments:
Oh who are we kidding. We all know I didn't make the dough myself. And we all know RR wouldn't either. So whatever. The recipe itself suggests using store-bought pizza dough. I've found it gets too dry for my liking so I went with bread dough instead. Worked great except for how my seam came apart during the baking process. And I think I should have lowered the temp back down to 350 because the bottom got a little crunchy. All in all, good stuff. I did alter it a little more by adding sausage and using store-bought sauce. Once again kind of using the recipe for inspiration and going off in my own direction.
Ingredients:
1 cup lukewarm water
1 1/4 teaspoons active dry yeast
2 1/2 cups flour
1 teaspoon salt
Extra-virgin olive oil, for greasing
2 cups Meat Sauce
1/2 pound mozzarella cheese, cut into ½-inch cubes
1 large egg, lightly beaten
Directions:
Using a standing mixer fitted with the hook attachment, combine the lukewarm water and yeast; let stand for 5 minutes. Add the flour and salt and mix on medium speed until the dough is smooth and wraps around the hook, about 5 minutes. Grease a large bowl with olive oil, transfer the dough to the bowl and let rise, covered, for 1 1/2 hours.
Preheat the oven to 375°. In a medium skillet, cook the meat sauce over medium heat, stirring, until reduced to 1 1/2 cups, about 10 minutes; let cool.
Punch down the risen dough and transfer to a lightly floured work surface. Using a rolling pin, roll out to a 12-by-16-inch rectangle. Scatter the cheese on top, leaving a 1 1/2-inch border. Spoon the meat sauce over the cheese. Brush the border with some of the beaten egg and roll the dough up loosely, beginning at the short end. Transfer to a parchment-paper-lined baking sheet, brush with more egg and cut 3 vents on top. Bake until golden-brown, about 40 minutes.
Comments:
Oh who are we kidding. We all know I didn't make the dough myself. And we all know RR wouldn't either. So whatever. The recipe itself suggests using store-bought pizza dough. I've found it gets too dry for my liking so I went with bread dough instead. Worked great except for how my seam came apart during the baking process. And I think I should have lowered the temp back down to 350 because the bottom got a little crunchy. All in all, good stuff. I did alter it a little more by adding sausage and using store-bought sauce. Once again kind of using the recipe for inspiration and going off in my own direction.
Easy Slow Cooker French Dip
From Beer Cookbook: 101 Recipes with Beer
Ingredients:
4 lbs rump roast
1 10.5 oz can beef broth
1 10.5 oz can condensed French onion soup
1 12 oz can or bottle beer
6 French rolls
2 tbsp butter
Directions:
Trim excess fat from the rump roast and place in slow cooker. Add the beef broth, onion soup, and beer. Cook on low setting for 7 hours. Preheat oven to 350 degrees. Split French rolls nad spread with butter. Bake 10 minutes or until heated through. Slice the meat on the diagonal and place on the rolls. Serve with the sauce for dipping.
Comments:
This was actually pretty good. Good luck "slicing the meat on the diagonal" though. After 7 hours in the slow cooker it just falls apart. I skipped the butter and oven bit and just put the (non-French) rolls in the toaster oven for a few minutes. And condensed French onion soup? Who knew?
Ingredients:
4 lbs rump roast
1 10.5 oz can beef broth
1 10.5 oz can condensed French onion soup
1 12 oz can or bottle beer
6 French rolls
2 tbsp butter
Directions:
Trim excess fat from the rump roast and place in slow cooker. Add the beef broth, onion soup, and beer. Cook on low setting for 7 hours. Preheat oven to 350 degrees. Split French rolls nad spread with butter. Bake 10 minutes or until heated through. Slice the meat on the diagonal and place on the rolls. Serve with the sauce for dipping.
Comments:
This was actually pretty good. Good luck "slicing the meat on the diagonal" though. After 7 hours in the slow cooker it just falls apart. I skipped the butter and oven bit and just put the (non-French) rolls in the toaster oven for a few minutes. And condensed French onion soup? Who knew?
Sunday, October 18, 2009
Layers of Love Chocolate Brownies
From the Copps ad in last week's newspaper. It's a Nestle recipe.
Ingredients:
3/4 cup all-purpose flour
3/4 cup Baking Cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, cut in pieces
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs
2 teaspoons vanilla extract
1 cup chopped pecans
3/4 cup White Morsels
1/2 cup caramel ice cream topping
3/4 cup Semi-Sweet Chocolate Morsels
Directions:
Preheat oven to 350°F (175°C). Grease 8-inch-square baking pan.
Combine cocoa, flour and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle pecans and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.
Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
Comments:
I could not get a decent picture of the individual brownie to save my life. I tried in the kitchen, by the window, in the living room. Adam tried. We failed. So yeah, you get the highly unattractive pan with one missing. Sorry...
Anywho, these are not for me. They have caramel and white chocolate, two things I do not like. But I did lick the knife I used to cut them and wow! they're chocolately. Very rich.
Ingredients:
3/4 cup all-purpose flour
3/4 cup Baking Cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, cut in pieces
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs
2 teaspoons vanilla extract
1 cup chopped pecans
3/4 cup White Morsels
1/2 cup caramel ice cream topping
3/4 cup Semi-Sweet Chocolate Morsels
Directions:
Preheat oven to 350°F (175°C). Grease 8-inch-square baking pan.
Combine cocoa, flour and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle pecans and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.
Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
Comments:
I could not get a decent picture of the individual brownie to save my life. I tried in the kitchen, by the window, in the living room. Adam tried. We failed. So yeah, you get the highly unattractive pan with one missing. Sorry...
Anywho, these are not for me. They have caramel and white chocolate, two things I do not like. But I did lick the knife I used to cut them and wow! they're chocolately. Very rich.
Adam Makes Applesauce (The Sequel)
Using a recipe from Recipezaar
Ingredients:
20 large tart apples
4 cups water
1/2 cup brown sugar, to taste
1/4 cup fresh lemon juice, to taste
1 teaspoon cinnamon, to taste
1/2 teaspoon nutmeg, to taste
1/4 teaspoon ground cloves, to taste
Directions:
1. Peel and core, and quarter apples.
2. Place in a large pot with the 4 cups water.
3. Over medium heat bring to a simmer, reduce to medium low and cook until apples are soft, stirring constantly.
4. Mash apples until desired consistency is reached.
5. Add Sugar, Lemon Juice and spices to taste.
6. While stirring bring applesauce to a full boil.
7. Remove from heat and ladle into clean hot jars, leaving 1/2 inch head space.
8. Process for 25 minutes in a boiling water bath.
Comments:
Adam made applesauce before back in 2006 when we were still at our apartment. (He doesn't remember this, but I have proof.) The urge hit again so we bought a ridiculous amount of apples and he spent a good deal of the afternoon peeling, stirring, and canning. Not my thing (applesauce or canning) but whatever keeps him happy...
Ingredients:
20 large tart apples
4 cups water
1/2 cup brown sugar, to taste
1/4 cup fresh lemon juice, to taste
1 teaspoon cinnamon, to taste
1/2 teaspoon nutmeg, to taste
1/4 teaspoon ground cloves, to taste
Directions:
1. Peel and core, and quarter apples.
2. Place in a large pot with the 4 cups water.
3. Over medium heat bring to a simmer, reduce to medium low and cook until apples are soft, stirring constantly.
4. Mash apples until desired consistency is reached.
5. Add Sugar, Lemon Juice and spices to taste.
6. While stirring bring applesauce to a full boil.
7. Remove from heat and ladle into clean hot jars, leaving 1/2 inch head space.
8. Process for 25 minutes in a boiling water bath.
Comments:
Adam made applesauce before back in 2006 when we were still at our apartment. (He doesn't remember this, but I have proof.) The urge hit again so we bought a ridiculous amount of apples and he spent a good deal of the afternoon peeling, stirring, and canning. Not my thing (applesauce or canning) but whatever keeps him happy...
Saturday, October 17, 2009
Weekly Menu 10/17 through 10/23
Saturday 10/17 - We're going to dinner with my dad and Cheryl at the Idlewile in St. Cloud.
Sunday 10/18 - Inside-Out Pizza Rolls
Monday 10/19 - Easy Slow Cooker French Dip (from the Beer Cookbook)
Tuesday 10/20 - Adam's on his own - my monthly professional meeting - it's student night!
Wednesday 10/21 - BLT Pasta Bake (From RR's 365 cookbook. Link is to Recipezaar - someone posted it there.)
Thursday 10/22 - BBQ Turkey Breast Roast (from The Biggest Loser Cookbook)
Friday 10/23 - Black Bean, Corn, and Zucchini Enchiladas (shhh, don't tell Adam they're "vegetarian.")
Sunday 10/18 - Inside-Out Pizza Rolls
Monday 10/19 - Easy Slow Cooker French Dip (from the Beer Cookbook)
Tuesday 10/20 - Adam's on his own - my monthly professional meeting - it's student night!
Wednesday 10/21 - BLT Pasta Bake (From RR's 365 cookbook. Link is to Recipezaar - someone posted it there.)
Thursday 10/22 - BBQ Turkey Breast Roast (from The Biggest Loser Cookbook)
Friday 10/23 - Black Bean, Corn, and Zucchini Enchiladas (shhh, don't tell Adam they're "vegetarian.")
Thursday, October 15, 2009
Springtime Bows with Asparagus, Ham, and Peas (...or not)
From Rachael Ray 365: No Repeats
Ingredients:
1 pound bow-tie pasta
1/4 cup EVOO
2 garlic cloves, minced
1 shallot, thinly sliced
1 pound asparagus
1 cup frozen peas, thawed
1/4 pound prosciutto, chopped or shredded
1 cup grated Parmesan cheese
1 cup fresh basil leaves
salt & pepper
Directions:
Bring a large pot of water to a boil and salt it. Cook the bow ties al dente. Drain, reserving a couple ladles of the cooking water.
Halve each stalk of asparagus lengthwise, then cut into 2-inch pieces. Heat a large, deep skillet over medium heat. Add the EVOO, shallot, and garlic. Cook for 2 minutes, then add the asparagus. Cook for 5 minutes. Add the cooking water, drained pasta, and cheese. Add the peas and prosciutto as you toss. The peas will heat through quickly. Season with salt and pepper and serve in shallow bowls with lots of basil on top.
Comments:
Oo-kay. So, I'm thinking I should rename this one Autumn Radiatore with Asparagus, Bacon, and Green Beans. Utter and total FAIL with following the ingredient list.
I thought I had bow ties, but turns out I didn't, so I subbed another cool shaped pasta. It was a lot smaller than the bow ties would have been so not only did it cook faster (and therefore got kinda mushy) but it took up a lot more space that I anticipated. No worries.
Hey I had asparagus! But I didn't halve it. I just cut it into chunks. Worked fine.
Ham? I guess that'd be the prosciutto. What's the difference between prosciutto and pancetta? Are they the same thing? Eh, doesn't really matter since I generally ignore that and sub bacon. Which is what I did here. Mmmmm. Bacon.
I could have SWORN I got at least one bag of peas a few weeks back when they were 10/$10 at the grocery store. But lo and behold - many, MANY bags of corn. No peas. Drat. So I figured beans would work. They're...green. I nuked them for a few minutes to give them a head start since they are bigger than peas.
All in all, disregarded the ingredients, but followed the method. Adam enjoyed it (although he didn't notice the beans until I pointed out that I had swapped them for the peas. That "not paying attention to what he's eating" thing again I guess) and even went back for seconds. Woo!
Ingredients:
1 pound bow-tie pasta
1/4 cup EVOO
2 garlic cloves, minced
1 shallot, thinly sliced
1 pound asparagus
1 cup frozen peas, thawed
1/4 pound prosciutto, chopped or shredded
1 cup grated Parmesan cheese
1 cup fresh basil leaves
salt & pepper
Directions:
Bring a large pot of water to a boil and salt it. Cook the bow ties al dente. Drain, reserving a couple ladles of the cooking water.
Halve each stalk of asparagus lengthwise, then cut into 2-inch pieces. Heat a large, deep skillet over medium heat. Add the EVOO, shallot, and garlic. Cook for 2 minutes, then add the asparagus. Cook for 5 minutes. Add the cooking water, drained pasta, and cheese. Add the peas and prosciutto as you toss. The peas will heat through quickly. Season with salt and pepper and serve in shallow bowls with lots of basil on top.
Comments:
Oo-kay. So, I'm thinking I should rename this one Autumn Radiatore with Asparagus, Bacon, and Green Beans. Utter and total FAIL with following the ingredient list.
I thought I had bow ties, but turns out I didn't, so I subbed another cool shaped pasta. It was a lot smaller than the bow ties would have been so not only did it cook faster (and therefore got kinda mushy) but it took up a lot more space that I anticipated. No worries.
Hey I had asparagus! But I didn't halve it. I just cut it into chunks. Worked fine.
Ham? I guess that'd be the prosciutto. What's the difference between prosciutto and pancetta? Are they the same thing? Eh, doesn't really matter since I generally ignore that and sub bacon. Which is what I did here. Mmmmm. Bacon.
I could have SWORN I got at least one bag of peas a few weeks back when they were 10/$10 at the grocery store. But lo and behold - many, MANY bags of corn. No peas. Drat. So I figured beans would work. They're...green. I nuked them for a few minutes to give them a head start since they are bigger than peas.
All in all, disregarded the ingredients, but followed the method. Adam enjoyed it (although he didn't notice the beans until I pointed out that I had swapped them for the peas. That "not paying attention to what he's eating" thing again I guess) and even went back for seconds. Woo!
Double-Stuffed Chicken Breasts
From Everyday with Rachael Ray
Ingredients:
1/2 cup small shell pasta
1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup coarsely chopped flat-leaf parsley
Salt
2 large eggs
2/3 cup breadcrumbs
Four 8- to 10-ounce chicken breasts
3 cups store-bought marinara sauce
Directions:
Preheat the oven to 350°. Line a baking sheet with parchment paper. In a pot of boiling, salted water, cook the pasta for 4 minutes; drain and rinse with cold water. Transfer to a bowl and add the mozzarella, ricotta, parmesan and 1/4 cup parsley; season with salt.
In a shallow bowl, beat the eggs. Place the breadcrumbs in another shallow bowl.
Stuff the pasta-cheese mixture under the skin of each chicken breast. Dip the stuffed chicken breasts in the eggs, roll in the breadcrumbs, then place skin side up on the prepared pan. Bake until an instant-read thermometer inserted in the breast registers 165°, about 50 minutes.
Meanwhile, in a saucepan, heat the marinara sauce. Serve each breast on a bed of sauce, topped with 1 tablespoon parsley.
Comments:
Hmm. I followed this recipe pretty well except for the skin part. I have boneless, skinless breasts here. Chicken skin is gross. So I just cut a slit in the breasts and shoved the filling in there. Worked out pretty well. It didn't ooze out all over the place like the last time I made a stuffed chicken breast...
Flavor-wise, it's not bad. Adam claims he didn't even notice there was pasta in it, but sometimes I suspect he eats without really paying much attention to what he's eating. This is a blessing at times when I botch dinner up. :)
Anyway.
I was originally going to defrost some of the pasta sauce I made in the slow cooker a few weekends ago, but I changed my mind last minute and stopped at the store on the way home for what Eat This, Not That recommends - Barilla's Tomato and Basil. Pretty good, although kind of thin and easily separated (as evidenced by the photo.)
Ingredients:
1/2 cup small shell pasta
1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup coarsely chopped flat-leaf parsley
Salt
2 large eggs
2/3 cup breadcrumbs
Four 8- to 10-ounce chicken breasts
3 cups store-bought marinara sauce
Directions:
Preheat the oven to 350°. Line a baking sheet with parchment paper. In a pot of boiling, salted water, cook the pasta for 4 minutes; drain and rinse with cold water. Transfer to a bowl and add the mozzarella, ricotta, parmesan and 1/4 cup parsley; season with salt.
In a shallow bowl, beat the eggs. Place the breadcrumbs in another shallow bowl.
Stuff the pasta-cheese mixture under the skin of each chicken breast. Dip the stuffed chicken breasts in the eggs, roll in the breadcrumbs, then place skin side up on the prepared pan. Bake until an instant-read thermometer inserted in the breast registers 165°, about 50 minutes.
Meanwhile, in a saucepan, heat the marinara sauce. Serve each breast on a bed of sauce, topped with 1 tablespoon parsley.
Comments:
Hmm. I followed this recipe pretty well except for the skin part. I have boneless, skinless breasts here. Chicken skin is gross. So I just cut a slit in the breasts and shoved the filling in there. Worked out pretty well. It didn't ooze out all over the place like the last time I made a stuffed chicken breast...
Flavor-wise, it's not bad. Adam claims he didn't even notice there was pasta in it, but sometimes I suspect he eats without really paying much attention to what he's eating. This is a blessing at times when I botch dinner up. :)
Anyway.
I was originally going to defrost some of the pasta sauce I made in the slow cooker a few weekends ago, but I changed my mind last minute and stopped at the store on the way home for what Eat This, Not That recommends - Barilla's Tomato and Basil. Pretty good, although kind of thin and easily separated (as evidenced by the photo.)
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