Week 14 Themed Menu & Recipes

Yay!!!  The holidays are here, that may mean more or less cooking for you.  I know that it will be extremely busy the next few weeks and that our usual weekly menu may not go as planned.  However, I will give some meals for this week in case you are in need of a few ideas.

 

Also, I have been chatting with the kids and hubby and we thought since a new year is coming we should get "silly" and switch up our themes.  Stay tuned for what we came up with!

 

BUT for 2 more weeks...

 

Weekly themes are as follows:

• Mac-n-Cheese Monday - a jazzed up version of mac-n-cheese each week with a protein
• Taco Tuesday - Mexican fare
• Wang Chung Wednesday - Asian fare (sometimes becomes "Wacky Wednesday" and it's pot luck)
• Tuscan Thursday - Italian cuisine
• Fish Friday
• Slow Cooker/Simmer Saturday
• Sandwich Sundays - this can be anything from burgers to panini's to cold cuts

***Saturday and Sunday are interchangeable depending on your families schedule that week.

As always, at the end of each recipe there will be a link to direct you to the site where I found these meals. You can print from the blog page or from the link that I provided.

Notes

1. My daughter has a peanut allergy so we substitute and/or omit items that may be in a particular recipe, please do the same if you or anyone in your family has any allergies/dietary needs/personal preference (vegetarian).
2. Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
3. If there is a meal that I know my kids will not eat I will make a "kid friendly" version of it for them, I will make note of this within the recipe.
4. All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
5. The majority of the meals are 30 minutes or less. Meals that do take longer will have steps to help you prepare ahead of time. We all have busy schedules!!!

Monday - Christmas Eve

(your usual family traditions)

kateevangelistarandr

 

We will be eating a lot of great food today!!!  First, we are having a Christmas Eve Brunch, below is the dish that I will be contributing.  It is a breakfast dish, but nonetheless it is delicious and easy.  You should try it sometime:)

 

 Cinnamon French Toast Bake

                             pillsbury.com

 

Ingredients

 

French Toast Bake

1/4 c. butter, melted

2 cans (12.4 oz each) Pillsbury refrigerated cinnamon rolls with icing

 6 Eggs

1/2 c. heavy whipping cream

2 tsp. ground cinnamon

2 tsp. vanilla

1 c. maple syrup

1 c. chopped pecans (optional)

Garnish

• Icing from cinnamon rolls
• Powered sugar
• 1/2 c. maple sugar (optional)

Directions

1. Melt butter and pour on ungreased 13×9 inch glass dish. Separate cans of dough into 16 rolls reserving the icing for later use. Cut each roll into 8 pieces and add to buttered baking dish.
2. Beat eggs in medium bowl. Add cream, cinnamon and vanilla and beat until well blended. Pour over cut pieces of cinnamon roll pieces.
3. Sprinkle with pecans (if using) and drizzle 3/4 cup syrup over the top.
4. Bake at 375 for 20 to 28 minutes or until golden brown. Cool 15 minutes.
5. Meanwhile, Remove the covers from icing and microwave on medium or 50% power for 10 to 15 seconds. (Should be thin enough to drizzle.) Drizzle icing over the top. Sprinkle with powdered sugar. Serve with syrup if desired.

Serves 12, Ready in 1 hour
Pillsbury.com  cinnamonfrenchtoastbake

Tuesday - Christmas Day

(your usual traditions)

timeanddate.com

 

We are having a Christmas ham for dinner, but I want to share with you awesome side dish that my family loves and requests often.

 

Classic Potatoes Au Gratin

                          kraftrecipes
Ingredients

• 1/4 cup (1/2 stick) butter or margarine
• 1/4 cup flour
• 1tsp. salt
• 1/2 tsp. dry mustard
• 1/4 tsp. pepper
• 2-1/2 cups milk
• 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
• 2 Tbsp. chopped onion 
• 6 cups thinly sliced peeled potatoes (about 6 to 8 medium)

Directions

1. PREHEAT oven to 350°F. Melt butter in medium saucepan on medium heat. Blend in flour, salt, mustard and pepper. Gradually add milk, stirring until well blended; cook until thickened, stirring constantly.    
2. ADD 1-1/2 cups of the cheese and the onion; cook until cheese is melted, stirring frequently. Layer potatoes and cheese sauce alternately in 2-quart casserole dish, ending with a layer of the cheese sauce.    
3. BAKE 1 hour 15 minutes or until potatoes are tender. Sprinkle with the remaining cheese. Bake an additional 5 minutes or until cheese is melted.    

Serves 8, Ready in 1 hour 40 minutes

Kraft Foods classicpotatoesaugratin

 

Wednesday - Deli Eggwich

foodnetwork.com

 

If you have cooked and spent a lot of time in the kitchen the past few days this recipe is perfect.  It also falls into "Wacky Wednesday"!!!  This sandwich is quick and you can use leftover ham OR turkey from the day before.

 

Ingredients

• 3 eggs
• Splash milk or cream
• Splash hot sauce
• Salt
• Freshly ground black pepper
• 8 slices white or wheat bread
• 4 rounded tablespoons apricot or raspberry preserves
• 4 rounded tablespoons grainy Dijon mustard
• 4 slices ham
• 4 slices Swiss cheese
• 4 slices leftover turkey or ham (or deli turkey/ham)
• 2 tablespoons butter

Directions

1. Beat eggs, milk or cream and hot sauce with salt and pepper. Mix together the preserves and mustard. Spread the mixture on 1 side of each slice of bread. Face the coated sides in and make sandwiches of ham, cheese and turkey, folding meat and cheese to fit the bread.
2. Heat a skillet with butter over medium heat. Coat sandwiches in egg and cook 3 minutes on each side until deeply golden and warmed through. Cut sandwiches from corner to corner and serve.
3. Pick an easy side to serve with this.

Serves 4, Ready in 15minutes

Food Network delieggwiches

 

Thursday - Rigatoni w/Sausage, Peppers, & Onions

thecookingfiend

 

We are kind of getting back into the groove of things so here is "Tuscan Thursday".

 

Ingredients

 

1/4 cup extra-virgin olive oil

1 pound sweet Italian turkey sausage

2 red bell peppers, sliced

2 yellow onions, sliced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

1/2 cup chopped fresh basil leaves

4 garlic cloves, chopped

2 tablespoons tomato paste

1 cup Marsala wine

1 (14.5-ounce) can diced tomatoes

1/4 teaspoon red pepper flakes, optional

freshly grated Parmesan cheese for garnish

Directions

1. Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain. (I sliced the sausages before cooking them to reduce cooking time)
2. Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
   Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
3. Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
4. While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowl and sprinkle each serving with Parmesan cheese.

Serves 4, Ready in 40 minutes
Giada Everyday Italian, courtesy of Smells Like Home rigatonisausagepeppersandonion

Friday - Barbecued Salmon

w/ Grilled Romaine & Citrus Vinaigrette

This is a lighter dish but I figured we needed something on the lighter side after all the indulging of the weeks events.

Ingredients

Barbecue glaze:

• 1/2 small red onion, finely chopped
• 1 tablespoon extra virgin olive oil (EVOO)
• 3 tablespoons red wine vinegar
• 1 cup dark amber maple syrup
• 1 tablespoon tomato paste
• 1 tablespoons Worcestershire sauce
• 1 teaspoon curry powder
• 1/8 teaspoon liquid smoke flavoring
• 1 teaspoon coarse black pepper

• Vegetable cooking spray
• 4 salmon fillets or salmon steaks, 6-8 ounces each
• Coarse salt
• 1 small navel orange, zested and juiced
• 1 small lemon, zested and juiced
• 1 clove garlic, finely chopped
• 2 teaspoons Dijon mustard
• 2 tablespoons chopped fresh tarragon leaves
• 1 teaspoon salt
• 1/2 cup extra virgin olive oil (EVOO)
• 2 large hearts romaine lettuce
• 3 scallions, chopped
• 1 box of couscous, prepared

Directions

1. Prepare grill or pre-heat grill pan.
2. On your stove top or outdoor grill, place a small sauce pot over moderate heat and cook onion in EVOO for three minutes. Add vinegar and continue to cook to reduce by half. Add syrup, tomato paste, Worcestershire sauce, curry, smoke flavoring and pepper. Bring to a bubble and simmer.
3. Spray salmon with cooking spray and season with salt. Grill for three minutes, then turn and baste liberally with glaze. Turn again and glaze opposite side. If you care for salmon pink at center, remove after six minutes. For opaque salmon, grill five minutes on each side.
4. Whisk citrus with garlic, mustard, tarragon and salt. Stream in EVOO to combine.
5. Spray romaine hearts with cooking spray and place on grill two minutes, charring the outside leaves. Remove and cut each heart in half lengthwise, using tongs to help hold on to the charred lettuce. Cut away core at stem. Cut each half heart in half again lengthwise.
6. Place two quarters of charred romaine on each dinner plate. Drizzle with dressing, working back and fourth. Set salmon on top of the salad. Garnish with chopped scallions and serve.
7. I will also serve this dish with couscous.

Serves 4, Ready in 30 minutes
Rachael Ray bbqsalmonwithcitrusvinaigrette

Saturday - Slow Cooker Beef & Black Bean Chili

recipe.com

 

Ingredients

• 12 ounces ground beef
• 1 large onion, chopped
• 1 green sweet pepper, chopped
• 3 cloves garlic, minced
• 2- 15 to 16 ounce cans black beans, rinsed and drained
• 1- 28 ounce can diced tomatoes
• 3/4 cup beef broth
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons hot chili powder
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• Toasted baguette slices (optional)
• Sliced green onions (optional)

 

Directions

1. In a large skillet cook ground beef, onion, sweet pepper, and garlic over medium heat until browned. Drain fat. Transfer meat mixture to a 3-1/2 to 4-quart slow cooker. Add beans, tomatoes, beans, broth, cocoa powder, chili powder, cumin, and paprika.
2. Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. Top with baguette slices and green onions, if desired.

 

*This serves 8 so you can reserve half and freeze for later.

 

Serves 8, Ready in 8-10 hours

BHG.com beefandblackbeanchili

 

Sunday - Grilled [Macaroni and Cheese]

Cheese Sandwich

simplerecipes.net

 

Since we are probably not eating mac and cheese on NYE, why not combine two favorites.  "Sandwich Sunday" and "Mac and Cheese Monday"  Hooray!!!!

 

Ingredients

• 4 cups leftover mac n cheese, or whip up a batch
• 1 cup cheese of your choice (a mix is fantastic)
• 8 large pieces of sour dough bread
• 4 tbsp. margarine
• Mixed greens or Spinach for a salad

Directions

1. Heat grill pan over medium.
2. Heat the mac n cheese in the microwave if its cold, just to loosen and warm things up. (45 seconds). Or if you just made a batch then serve it right out of the pot.
3. Spread the margarine on the exterior sides of bread.
4. Pile half of the loose cheese on bread, top with mac n cheese, then the rest of the cheese.
5. Top it off with the other slice of bread.
6. Heat both sides until bread is nicely toasted and the cheese is melted.
7. Cut in half and serve with a spinach salad or mixed green salad.

Serves 4, Ready in 30 minutes (if making a fresh pot of mac & cheese)
Simple Recipes grilledmacandcheesesandwich

Hope you enjoy and have a SUPER week!!!

 

Week 13 Themed Menu & Recipes

Before I begin this weeks post it must be said...
My heart is heavy for the families who lost loved ones in the tragedy of yesterdays events.  Our thoughts and prayers go out to Connecticut and everyone else who is suffering from this horrible event. 
___________________________________________________________________________________

Each day with our children is a gift and having the experience of dinner as a family is priceless.  This week hopefully we can all slow down and make a few of these SUPER yummy meals;)

Oh and real quick, Christmas and New Year's are almost here so I will be posting a varied and edited version of the usual weekly menu.  These menus will consist of some meals that my family will be having and some suggested meals for you during these busy weeks with family and friends. 

but for now 

 

Friendly reminder...

Weekly themes are as follows:

• Mac-n-Cheese Monday - a jazzed up version of mac-n-cheese each week with a protein
• Taco Tuesday - Mexican fare
• Wang Chung Wednesday - Asian fare (sometimes becomes "Wacky Wednesday" and it's pot luck)
• Tuscan Thursday - Italian cuisine
• Fish Friday
• Slow Cooker/Simmer Saturday
• Sandwich Sundays - this can be anything from burgers to panini's to cold cuts

***Saturday and Sunday are interchangeable depending on your families schedule that week.

As always, at the end of each recipe there will be a link to direct you to the site where I found these meals. You can print from the blog page or from the link that I provided.

Notes

1. My daughter has a peanut allergy so we substitute and/or omit items that may be in a particular recipe, please do the same if you or anyone in your family has any allergies/dietary needs/personal preference (vegetarian).
2. Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
3. If there is a meal that I know my kids will not eat I will make a "kid friendly" version of it for them, I will make note of this within the recipe.
4. All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
5. The majority of the meals are 30 minutes or less. Meals that do take longer will have steps to help you prepare ahead of time. We all have busy schedules!!!

Monday - Baked Four-Cheese Spaghetti

foodandwine.com

 

Ingredients

• 1 1/2 pounds spaghetti
• 1/2 pound imported Fontina, coarsely shredded (2 cups)
• 1/2 pound mozzarella, coarsely shredded (2 cups)
• 1/2 pound Gruyere, coarsely shredded (2 cups)
• 1/4 pound Gorgonzola, crumbled
• Salt and freshly ground pepper
• 4 steaks of choice seasoned, grilled or broiled
• Carrots, steamed

Directions

1. Preheat the oven to 350°. Lightly butter a 9-by-13-inch baking dish. Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.
2. In a large bowl, toss the Fontina with the mozzarella and Gruyere. Spread one third of the spaghetti in the prepared baking dish in an even layer. Sprinkle 1/3 of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper. Top with the remaining spaghetti and mixed cheeses.
3. Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.
4. While pasta is baking prepare your steak and carrots.
5. Serve pasta alongside steak and carrots.

*The recipe can be prepared through Step 2 early in the day and covered with plastic wrap. Uncover the dish before baking.

Serves 8 (or enough for seconds), Ready in 1hr 10min (or use make ahead option)
Food & Wine bakedfourcheesespaghetti

Tuesday - Slow-Cooker Pork Carnitas

thekitchn.com

 

 

Ingredients

• 1 (6-8 pound) pork butt, also called pork shoulder
• 2 tablespoons coarse salt
• 1 tablespoon cumin
• 1 tablespoon freshly ground black pepper
• 1 tablespoon dried oregano
• 2 teaspoons ground cinnamon
• 1 teaspoon cayenne pepper, or to taste
• 8 whole cloves garlic, smashed
• 4 chipotle peppers (canned or dried)
• 1 cup tomato juice
• 1 cup orange juice
• Tortillas (corn or flour)
• Optional toppings: sour cream, cilantro, red onion, lime
• 1 can of black beans, warmed (optional)
• 1 box of Mexican style rice, prepared (optional)

Directions

1. Trim excess fat from the meat and discard. Place all ingredients in the slow-cooker. Set to cook on LOW for 8 hours. Meat is done when it literally falls off the bone. When cool enough to handle, lift the meat from the juices and place in a large bowl. Remove the bone, then shred the meat.
2. About 30minutes before meat is done make your side dishes according to pkg directions.
3. Skim the fat from the juices and keep as a medium for re-heating the meat.
4. For carnitas tacos, reheat the meat and serve in corn or flour tortillas with sour cream, cilantro, chopped red onion and lime wedges.
5. Serve with prepared rice and black beans.

*The roast will make 20-30 tacos, you can reduce the size of the roast and ingredients accordingly, or make the roast and freeze half for a make ahead meal later.

*The roast calls for chipotles...they are spicy so if feeding kids, reduce the chipotle amount or make an alternative for the kids, such as quesadillas.

Serves 10-12, Ready in 8 hours on low, including preparing side dishes
The Kitchn slowcookercarnitas

Wednesday - Beef Bulgogi

martha stewart

 

Ingredients

• 1 1/2 pounds rib-eye steak, trimmed of excess fat
• 1/4 cup soy sauce
• 1 tablespoon toasted sesame oil (if you don’t have this in your pantry, you can use another oil, but it will not have the same effect)
• 1/2 teaspoon red pepper flakes (increase if you want it really spicy)
• 2 tablespoons brown sugar
• 6 garlic cloves, minced
• 1 tablespoon finely grated peeled fresh ginger
• 2 medium red onions, halved and cut lengthwise into boats
• 1 red bell pepper, seeded and sliced into 1/2-inch strips
• 2 tablespoons neutral, high-heat oil such as peanut or Safflower
• 1 small head Boston lettuce, separated into leaves
• Cooked white rice (optional)

Directions

 

1. Thinly slice the beef, Transfer to a cutting board, and slice diagonally (across the grain) into 1/8-inch strips. In a small bowl, whisk together the soy sauce, toasted sesame oil, pepper flakes, brown sugar, garlic cloves, and ginger. Put the onions and peppers into a bowl and toss with HALF the marinade. Put the steak into a bowl and toss with the other half of the marinade. Let sit for 15 minutes.
2. Meanwhile, wash and dry the lettuce. Lay it out on a plate, arranging it so that you can spoon the beef over top of it.
3. Heat 1 tablespoon of the oil in a cast iron skillet (or a wok, if you have one) over medium-high heat. Add the onions and peppers, along with any drips of marinade in the bowl, and cook, stirring often, until softened, 5 to 7 minutes. Transfer the onion mixture to a bowl.
4. Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add half the meat in a single layer, and cook, turning often, until browned, 2 to 3 minutes. Transfer the meat to the bowl with the onions. Repeat with the second half of the meat.
5. Add the cooked onions, peppers, and steak back to the skillet (along with any sauce and juices), and give it all a final toss in the hot pan. Spread over the lettuce leaves.
To eat, roll the meat and pepper mixture in the leaves of lettuce. Serve with rice, too, if you like.

Serves 4, Ready in 30 minutes
Eating From the Ground Up and Everyday Food with Martha Stewart beefbulgogi

Thursday - Chicken and Biscuits

rachaelray.com

 

Ingredients

• 2 tablespoons extra virgin olive oil (EVOO)
• 3 tablespoons butter
• 1 10-ounce pack pre-sliced button mushrooms
• 2 garlic cloves, finely chopped or grated
• 2 large shallots, finely chopped
• 3 thyme sprigs, leaves removed and chopped
• 1 bay leaf
• Salt and freshly ground black pepper
• 4 tablespoons flour
• 1 quart chicken stock
• 1 cup heavy cream
• 1 rotisserie chicken, meat removed from bone and chopped (about 2 cups)
• A dash fresh nutmeg
• 4 store-bought biscuits, baked according to package
• Side salad (optional)

Directions

1. Heat a large, nonstick skillet over high heat with the EVOO, about 2 turns of the pan, and the butter. Toss in the mushrooms and cook 5-6 minutes, until they’re golden brown and slightly crispy.
2. Add the garlic to the pan and toast slightly, then toss in the shallots, thyme and bay leaf. Season the veggies with salt and freshly ground black pepper and cook 2-3 minutes, until the shallots are tender.
3. Sprinkle the flour over the veggies in the pan and cook for about a minute. Gently whisk in the chicken stock and cream, and bring to a bubble. Allow the gravy to simmer, stirring frequently, until it has thickened up.
4. Stir in the chopped rotisserie chicken and nutmeg, and taste to see if the mixture needs any more salt or freshly ground black pepper. Simmer about a minute more to heat the chicken through. To serve, ladle the finished gravy into bowls and top each one off with a biscuit.  Serve this with a salad if you so choose.

Serves 4, Ready in 30 minutes
Rachael Ray chickenandbiscuits

Friday - Seared Salmon with Potato-Chorizo Ragu

rachael ray

 

Ingredients

• 8 tablespoons extra-virgin olive oil
• 1 pound Spanish chorizo, casings removed, chopped
• 4 large Yukon Gold potato, cut into quarters and thinly sliced
• 1 medium onion, chopped
• 1 cup dry white wine
• 3 cups chicken stock
• 4 (6-ounce) salmon fillet
• Salt and Pepper
• A handful of fresh flat-leaf parsley leaves, coarsely chopped

Directions

1. Preheat a small skillet over medium-high heat with 4 tablespoons of the extra-virgin olive oil. Once the oil is hot, add the chorizo and cook, stirring every now and then, for 2 or 3 minutes. Add the potatoes and onions and continue to cook for 8 to 10 minutes, or until the potatoes are tender. Add the wine and stock and simmer until lightly thickened, a couple of minutes.
2. Once you have the potatoes in the skillet with the chorizo, heat a second small nonstick skillet over medium-high heat with the remaining tablespoons of extra-virgin olive oil. While the skillet is heating, season the salmon with some salt and pepper. When the oil ripples, add the fish, skin side down, and cook for 3 to 4 minutes on each side.
3. Once the liquids in the skillet with the potatoes have thickened up, remove the skillet from the heat and stir in the parsley. Transfer the potato mixture to a late and top with the seared salmon fillet.

*Kid Friendly Note: if your children do not care for chorizo you can slice their potatoes and saute in a separate small frying pan.

Serves 4, Ready in 30 minutes
Rachel Ray Recipes but posted by Recipe Binder searedsalmonwithpotatochorizoragu

Saturday - Cider-Brined Pork Chops w/Maple-Bacon Chutney
& Smoked Cheddar Grits

foodrepublic.com

 

*This meal is not a slow cooker meal but my brother-in-law raved about them so we had to try them.

 

Ingredients

  4 bone-in pork chops, about 12 ounces each (whole foods pork chops preferably)

 

For the cider brine

3 quarts cold water

 1 quart apple cider

 1/2 cup cider vinegar

 1 1/4 cups kosher salt

 3/4 cup sugar

 

For the maple black pepper bacon chutney

1 slab bacon (about a pound), cut into medium dice

 1 small onion, diced

 3 cloves garlic, minced

 1 cup maple syrup

 2 tablespoons black pepper, coarsely ground

 1 tablespoon mustard powder

 2 cups apple juice

 1 bay leaf

 salt, to taste

For the Smoked Cheddar Grits:
 6 cups water
 Salt
 1 1/2 cups quick cooking or old-fashioned grits (not instant!)
 1 cup milk
 1 cup heavy cream
 4 tablespoons butter
 6 ounces grated smoked white Cheddar
 Freshly ground black pepper
  

Directions

1. Combine all ingredients for the brine.
2. Add the pork chops to the brine and let sit for 12-18 hours (I will do overnight)
3. In a medium pot, sweat the bacon until about half-cooked. Drain the rendered fat, add the onions, garlic and sweat until translucent.
4. Add remaining ingredients and simmer until thick and syrupy. Remove the bay leaf and adjust seasoning to taste.
5. While the chutney is cooking make the grits: In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken, add the milk, cream and butter and return to a boil. Reduce heat to a simmer, partially cover the sauce pan and cook for 45 minutes to 1 hour, until grits are very tender, smooth, and creamy-thick. Add the Cheddar, season with black pepper, and stir until cheese is melted. SERVE HOT!
6. Drain pork from the brine and pat dry before grilling.
7. Place pork on a medium high to high temperature grill, flipping and turning as required, about 5-7 minutes per side.
8. Cook to desired doneness and top with the warm bacon chutney and serve alongside smoked cheddar grits.

 

*This meal requires advanced prep.  Once the brine is made and pork chops sit the actual cooking part is quick.

 

*You can also substitute polenta for the grits if you prefer. The grits recipe makes 2 quarts/8 entree servings. Leftovers are good for morning breakfast with eggs.

 

Serves 4, Ready in 1hr 15 minutes plus brining time

Food Republic ciderbrinedporkchopwithmaplebaconchutney

 

 

Sunday - Cobb Salad Turkey Burgers w/Oven Fries

rachaelray.com

 

Ingredients

• 4 large Idaho potatoes, cut into wedges
• 1 tablespoon grill seasoning
• 2 tablespoons extra virgin olive oil (EVOO), plus additional for drizzling
• 1/2 cup crumbled blue cheese
• 1/4 cup sour cream
• A few dashes of hot sauce
• 1 tablespoon chives, chopped
• Salt and freshly ground black pepper
• 2 avocados, pitted and fruit removed from the skin
• Juice of 1 lime
• 2 pounds ground all-white-meat turkey breast
• 2 cloves garlic, finely chopped or grated
• 4-6 sundried tomatoes, reconstituted for a few minutes in a bowl of hot water, then chopped
• 1/4 cup chopped parsley
• 8 slices center-cut bacon or turkey bacon
• 4 sandwich-size English muffins or whole grain English muffins, toasted
• 2 hard boiled eggs, peeled and sliced
• 1 large pickle, sliced lengthwise
• 1 small red onion, thinly sliced
• 1 heart of romaine lettuce, chopped

Directions

1. Pre-heat the oven to 400ºF.
2. Place the potato wedges on a baking sheet and drizzle with some EVOO. Sprinkle grill seasoning over them and toss to evenly coat. Transfer to the oven and roast, turning occasionally, until golden brown and crispy, about 50 minutes (if you need dinner faster you can always use store bought fries)
3. While the potatoes are roasting, combine the blue cheese, sour cream, hot sauce and chives in a small mixing bowl. Season with salt and freshly ground black pepper and set the mixture aside to top the burgers.
4. In another small mixing bowl, mash the avocado with a fork. Add the lime juice and some salt and freshly ground black pepper. Mix to combine. Set aside while you prepare the burgers.
5. Heat 2 tablespoons of EVOO, about two turns of the pan, in a large skillet over medium-high heat. While it heats, combine the turkey, garlic, chopped sundried tomatoes and parsley in a small bowl. Season the mixture with salt and pepper and mix well with your hands. Pat the meat down gently in the bowl and use the side of your hand to divide it into four portions. Scoop out one portion and shape it into a patty, then place it into the hot skillet. Place the other three burgers into the pan and cook them through, 4-5 minutes per side.
6. Wash your hands after handling the raw poultry.
7. Once you get all the burgers into the pan, place the bacon slices onto a baking sheet and toss them into the oven with the potatoes until crispy and golden brown, 6-8 minutes.
8. When the burgers and bacon are finished, spread the avocado mixture over the four English muffin bottoms. Top each half with a burger and divide the blue cheese mixture among the four burgers. Top each one off with a few slices of the hard boiled eggs, pickle, onion and lettuce, if using, and cap them off with the English muffin tops. Serve these babies up with some oven fries and enjoy!

Serves 4, Ready in 50 minutes (or 30 minutes if you use store bought fries)
Rachel Ray cobbsaladturkeyburgerswithovenfries

 

Hope you enjoy and have a SUPER week!!!

 

 

Crock Pots Rock!!!

In many of our ideal days there would be enough hours to go to work, get our checklist done, take the kids to and from their many activities/school, and have a home cooked meal that took us all day to prepare on the table just in time for dinner.

For me, those days were plentiful when the kids were itty bitty.  You may think that those long cooking days have to go on the "back burner" for now (did you get my clever joke?!)  BUT they don't!!!  Your CROCK POT to the rescue!



They come in so many brands, sizes, and colors: extra small, small, medium, large, extra large, pink, camo, etc...


Crock Pot

We have had of fair share of terrible crock pot meals.  Many have no flavor or use condensed soups.  Sure there are plenty of delicious soups, chili, and pot roast recipes, but those tend to become "boring".  With my constant goal to have dinner for my family almost every night I have been relying on my Crock Pot even more. 

Many recipes I make are for the stove top, but if and when possible I try to make them into crock pot meals.  There are many benefits to experimenting with your crock pot: dinner is done when you get home, dinner clean up is minimal, and if you double the meal (usually soups or chili) you can freeze half for later.

Okay, so this post actually came to me today when I was preparing "Tuscan Thursday's" Italian Chicken Soup from my Week 12 Themed Recipes & Menu.

The original recipe is from pearls-handcuffs-happyhour.blogspot.com, but I decided make a few adjustments. 




Here is what I did differently from the original recipe Italian Chicken Soup

• Used a store bought rotisserie chicken to speed up the process
• Used store bought chicken stock
• Boiled pasta and set aside in a separate bowl to add to soup before serving 
• Made the oregano with oil as in directions
• Combined Chicken, tomatoes, oregano, vegetables, stock, salt, and pepper.
• I will add cream in the last hour of cooking otherwise it will breakdown during the cooking process. (notes below)
• Cook on low for 6-8 hours
• To serve place pasta in bottom of bowl and ladle soup over the pasta.
• Continue with the rest of original directions

If you also saw in Week 12 Themed Recipes & Menu I turned Braciole into a Crock Pot Meal. 

 

Go ahead!!!  Get creative and have fun with your Crock Pot.  See what delicious family favorites you can turn into crock pot meals or make some new favorites.  Make sure to share them with me!

 

The Cooking Inn is a great site with some very helpful tips for making almost any meal into a crock pot meal, check it out.  I have also provided the list below so you can use it as a quick refernce.

 

Crockpot Help

Crockpot cooking times listed with the recipes are guidelines - actual cooking times may vary based on the brand of crockpot, size, amount of liquid/food, etc.

Low heat is approximately 200°F degrees,
High heat is approximately 300°F degrees,
depending on your make/model.
Cooking time on high is approximately half of the cooking time on low.
Do not remove the lid if possible during cooking as the appliance will lose heat and increase the cooking time.

Stovetop Cooking Time	Crockpot Cooking Time
	High Temp	Low Temp
15-30 minutes	1 1/2 - 2 1/2 hrs	4 - 8 hours
35-45 minutes	3 - 4 hours	6 - 10 hours
50 minutes - 3 hours	4 - 6 hours	8 - 16 hours

Browning Meats:

Ground beef often has better flavor and texture if browned before adding to the crockpot. However, you can add it raw without problems.
Browning and draining the meat will reduce the fat.
Roasts do not need to be browned.

Cooking Dried Beans in the Crockpot:

The most convenient way to cook a dried bean recipe is to put all the ingredients in the slow cooker and cookon the high heat setting until the beans are tender.
Another method is to cook the beans 2 to 3 hours on the high heat setting, then reduce to the low heat setting for 8 to 10 hours. This is a little less convenient because you have to be available after a couple of hours to reduce the heat setting.
A more traditional method for cooking dried beans is to first place the beans and water in the slow cooker. Cover and cook on the high heat setting 2 hours. Turn off the slow cooker, and let beans stand 8 to 24 hours. Add the remaining ingredients, and cook on the low heat setting 8 to 12 hours or until done. This method is good for baked bean recipes, because it allows the flavors to blend and offers more of an oven-baked taste.
From : Betty Crocker

Vegetables:

Dense vegetables like potatoes, carrots, and other root vegetables should be cut no larger than 1" thick, and placed in the bottom of the pot, since they take longer to cook.

Liquids:

Usually liquids may be decreased in slow cooking - about half the recommended amount. Unless the dish contains rice or pasta, one cup of liquid is usually enough.

Pasta and Rice:

If a recipe calls for cooked pasta to be added, cook it until just slightly tender before adding to the pot. Add 1/4 extra liquid per 1/4 cup uncooked rice, and use long grain converted rice for the best results. For long-cooking recipes, add cooked rice shortly before serving.

Herbs and Spices:

Ground herbs and spices tend to dissipate over long cooking times, so it's best to add them near the end of cooking. Whole herbs release flavors over time, so are a good choice for crockery cooking. You should taste and adjust seasonings, if necessary, before serving.

Milk and Cheese:

Milk, sour cream, and cream break down over long periods of cooking, and should be added during the last hour. Condensed cream soups are good substitutions for milk and can be cooked for extended times. Healthy, or reduced fat cream soups can be used in any recipe as a substitute.

Cheeses don't generally hold up over extended periods of cooking, so should be added near the end of cooking, or use processed cheeses and spreads.

Soups:

Add water only to cover ingredients in soup, and add more after cooking if necessary for a thinner soup. For milk based soups, add 1 or 2 cups of water and during the last hour, stir in milk, evaporated milk, or cream as called for.

Preparation:

Over long cooking, some dishes may lack flavor, but some extra preparation steps can be worthwhile. Though it isn't necessary to brown most meats first, flavor is often enhanced by browning, and fat is decreased. Dredging meat or chicken in flour, browning, then deglazing the pan with wine, a little vinegar, or broth and adding that to the pot can make quite a big difference in flavor. For the best color and texture, ground beef is best browned before using, except in meatloaf or other similar dishes. To simplify preparation, brown ground beef, drain, and freeze in batches for your crockpot meals.

To make a flavorful sauce or gravy from your cooking liquid, first make a roux of flour and water (roughly 1 tablespoon of each for each cup of liquid) in a medium saucepan. Skim the fat from the cooking liquid in the slow cooker then add the liquid to the roux. Simmer, stirring, until the sauce is thickened and reduced. Serve with or over meat and/or vegetables. You can also add cornstarch dissolved in water (1 or 2 tablespoons cornstarch to 2 or 3 tablespoons cold water, depending on how much liquid you have) directly to the slow cooker near the end of cooking to thicken the liquids.

Here are some more tips sent in by Inn visitors.

1. Uncooked meat and vegetable combinations will require 8-10 hours on low (190°F-200°F) or 4-5 hours on high (290°F-300°F).
2. One hour of simmering on the range or baking at 350°F in the oven is equal to 8-10 hours on low, or 4-5 hours on high in crockpot.
3. Reduce liquid in your recipe to about 1 cup since the slow cooker method of simmering foods saves all foods' natural juices.
4. Use canned soups and broths, wine or water as liquid in your slow cooker.
5. Don't use dairy products, such as milk, sour cream, or cream until the final 30 minutes of cooking.
6. Cook noodles and macaroni products, following label directions, then add to slow cooker near the end of the cooking.
7. Frozen vegetables and frozen fish should be thawed slightly, and added only during the last hour of cooking, since they require so little cooking.
8. Don't lift the cover of your slow cooker, just to peek and see how the food is cooking. Every time the cover comes off, you lose heat that is equal to 30 minutes of cooking time.
9. Trim as much excess fat as possible from the meat going into your slow cooker. Fat can increase the temperature of the liquid in the slow cooker and cut down on the cooking time so much, you might have an over-cooked dish.
10. Browning meats and poultry is not essential, but it does help to develop a richer flavor in the food and remove some of the fat, expecially in pork, lamb and sausages. Turn the heat control to 350°F and brown meat on all sides; remove and saute vegetables in pan drippings, then remove vegetables and pour out all fat remaining in cooker before returning food, then lower heat control to slow cooking temperature.
11. Crocker and stoneware liners in slow cookers are made of natural clay with particular qualities that require special handling to keep them in perfect condition.
12. Do not allow sudden change in temperature, either by pouring boiling liquids into a very cold crockery cooker or placing a hot cooker on a cold surface.
13. Be careful not to bang your crockery cooker in the sink or on the faucet. A sharp blow could break or chip the crockery liner.
14. Never store foods in a crockery slow cooker in the refrigerator. The change in temperature can be harmful to the finish.
15. To clean the interior surface of the cooker, fill with hot sudsy water as soon as cooker has cooled down; allow to soak at least 15 minutes, then rub surface with a cloth, nylon net pad or a plastic sponge, but never use a harsh abrasive cleaner, metal pad or steel wool. Rinse well in hot water and wipe dry with a towel.
16. To remove mineral stains on crockery, fill cooker with hot water and 1 cup white vinegar; cover. Turn heat control to high for 2 hours. Then clean following directions above without 15 minute soaking.
17. To remove water marks from highly glazed crockery, rub the surface with vegetable oil and allow to stand for 2 hours before cleaning. Clean, following directions above without the 15 minute soaking.
18. Never add frozen foods directly to your crockery slow cooker. Thaw first then add during the last 30 minutes to one hour of cooking.
19. Do not place crockery cooker, crockery liners or stoneware pots on electric or gas range top surface burner, or place under broiler.
20. Slow cookers come in a variety of sizes from 2 qt. up to the 8 qt. super pots. It is best to choose recipes to use that will at least half fill your slow cooker, so the top surface of the food can be "basted" by the condensed steam under the slow cooker's cover.
21. Be patient when using your slow cooker. It takes about 2 hours for the temperature to come to 160° so the food may seem to be just sitting there.
22. Some slow cookers have heat coils on the bottom. If your model does, it is best to place some of the vegetables at the bottom of the slow cooker and then place the meat on top. The vegetables act as a grid and keep the meat from sticking after many hours of contact with the heated surface.
23. Read the use and care booklet to find out the temperatures for the different settings on your cooker. To cook foods safely, the heat control setting must be at least 180°F. If your cooker has a warming setting (140°F-160°F) for heating cooked foods, NEVER use the setting for cooking.
24. If you are in a real hurry at mealtime and want to thicken the cooking liquid, pour liquid into a saucepan and bring to a boiling; add the thickening called for in the recipe and cook, stirring constantly, until gravy thickens and bubbles 3 minutes.
25. Dry sherry and Madiera go well in shellfish and creamed dishes.
26. Dry white wines are for poultry and veal casseroles.
27. Hearty red wines are best for beef, game and some fish, chicken and duck dishes.
28. Dry vermouth can be used in place of white wine and stores for months.
29. Use the same wines you drink for cooking.
30. Pour a few drops of olive oil over the surface of a dry wine you plan to use just for cooking, if you must keep it for more than a few days. This prevents the air from destroying the wine.
31. In most cases it is not necessary to stir foods in the slow cooker, but in developing some special recipes we found that stirring at the halfway point in the cooking time helped to distribute the food more evenly and keep the heavier foods from all going to the bottom.
32. Use long handled wooden spoons when stirring foods in your slow cooker. This will protect the inside surface of the cooker and keep your hands from getting too close to the hot food.
33. If your slow cooker has the removable stoneware bowl, you can prepare the food to be cooked the night before and refrigerate in the stoneware bowl. Then in the morning, place in cooker and follow manufacturer's directions for heating.
34. Choose a flat moisture free surface that is in easy reach of a 120V AC wall outlet, and out of the reach of young children.

 

Do you have tips, tricks, or recipes for a crock pot?

 Please share!!!

 

 



Week 12 Themed Menu & Recipes

I hope you found Week 11 as fast and flavorful as we did.  All the dinners were prepared and cooked rather quickly and we liked them all:)

With Week 12 there is also an option to make 2 of these meals freezer/make ahead meals...YAY!!!

Weekly themes are as follows:

• Mac-n-Cheese Monday - a jazzed up version of mac-n-cheese each week with a protein
• Taco Tuesday - Mexican fare
• Wang Chung Wednesday - Asian fare (sometimes becomes "Wacky Wednesday" and it's pot luck)
• Tuscan Thursday - Italian cuisine
• Fish Friday
• Slow Cooker/Simmer Saturday
• Sandwich Sundays - this can be anything from burgers to panini's to cold cuts

***Saturday and Sunday are interchangeable depending on your families schedule that week.

As always, at the end of each recipe there will be a link to direct you to the site where I found these meals. You can print from the blog page or from the link that I provided.

Notes

1. My daughter has a peanut allergy so we substitute and/or omit items that may be in a particular recipe, please do the same if you or anyone in your family has any allergies/dietary needs/personal preference (vegetarian).
2. Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
3. If there is a meal that I know my kids will not eat I will make a "kid friendly" version of it for them, I will make note of this within the recipe.
4. All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
5. The majority of the meals are 30 minutes or less.  Meals that do take longer will have steps to help you prepare ahead of time.  We all have busy schedules!!!

Monday - Baked Gnocchi Mac n’ Cheese

w/Green Beans and Turkey Sausage

cookingstoned.tv

 

Ingredients

 

1 pkg Italian Style Turkey Sausage

1 pound of gnocchi, cooked as instructed

1/4 cup Gruyere cheese, shredded

1/4 cup fontina cheese, shredded

1/8 cup Parmesan cheese, shredded

2 Tablespoons butter

1 Tablespoon all-purpose flour

3/4 cup milk

1/4 cup bread crumbs

1 pkg fresh green beans, cooked and seasoned

Salt and pepper to taste

Directions

1. Preheat oven to 350 degrees and make sure your gnocchi is cooked.
2. Create a roux by warming the two tablespoons of butter in a large skillet and adding the one tablespoon of flour. Mix well until all of the flour is incorporated.
3. Slowly add in the milk. Once the flour, butter and milk have combined, add both the fontina and Gruyere cheeses.
4. At this point, the sauce should be fairly thick. If you wish for it to be thicker, bring the cheese sauce to a slight boil and then remove it from the heat. If you want to thin it out a bit, add more milk. But do it sloooowly.
5. In a large mixing bowl, toss the cooked gnocchi with the cheese sauce so that it is fully covered.
6. Transfer the cheese-covered gnocchi to a baking dish large enough to spread it out into a single layer. Then lightly top it with Parmesan cheese and bread crumbs.
7. Bake the dish at 350 degrees for about 20 minutes, until the cheese sauce begins to boil and becomes golden.
8. Meanwhile, prepare grill or grill pan for medium direct-heat cooking. Spray turkey sausage with no-stick cooking spray or brush with vegetable oil. Place on cook grate and cook 12 minutes or until sausage is no longer pink, turning occasionally.
9. Serve gnocchi alongside the turkey sausage and prepared green beans.

Serves 4, Ready in 35-40 minutes
Cooking Stoned  gnocchimacncheese

Tuesday - Brie & Brisket Quesadillas/Tacos

w/Mango Barbecue Sauce

jasonandshawnda.com

 

Ingredients

Brisket

• 3 lb brisket
• Salt
• Ground black pepper
• 1 Tbsp chili powder
• 3 cloves garlic, minced
• 16 oz Dublin Dr. Pepper (made with real sugar)

Mango Barbecue Sauce

• 1 1/2 Tbsp olive oil
• 1 medium yellow onion, chopped (about 3/4 – 1 cup)
• 1 clove garlic, minced
• 1/2 cup ketchup
• 2 Tbsp lemon juice
• 1 1/2 Tbsp Worcestershire sauce
• 1 1/2 tsp Creole (spicy brown) mustard
• Salt
• Pepper
• 1/4 cup mango chutney (1/4 cup homemade or purchased) *if making homemade allow for more time or prepare ahead and refrigerate

Quesadillas

• 8 8-in flour tortillas
• 8 oz brie, thinly sliced
• 1 cup monterrey jack, shredded
• olive oil or cooking spray, to brush tortillas
• cilantro, for garnish (optional)

Directions

1. To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic.
2. Place brisket in the crock pot and pour the Dr. Pepper over the top.
3. Cook on low for 8 hours.
4. Remove from the crock pot and let rest for 15 minutes.
5. Slice against the grain (1/8-1/4 inch thick).
6. To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan.
7. Saute onions for 5 minutes.
8. Add garlic and cook until fragrant.
9. Stir in the remaining ingredients and simmer for 5 minutes.
10. Transfer to a blender or food processor and run until smooth.
11. To assemble the quesadillas: Heat a griddle or large pan over medium-high.
12. Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
13. Top with a spoonful or two of barbecue sauce and fold the other half over.
14. Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking).
15. Cook until the bottom is crisp and flip over.
16. Remove from heat and cut into 2-3 wedges. Serve with extra barbecue sauce.
17. Serve with prepared Spanish rice (optional)

 *Kid Friendly Note: I will just serve my kids diced mango on the quesadilla and not give them the BBQ sauce.

*Since this serves 8 you could reserve half of the meat and freeze it for a meal later!!!  Don't for get to label it!

Serves 8, Ready in 8hr 30minutes (including crock pot time)
Food Birdie briebrisketquesadilla

Wednesday - Hawaiian Pizza

rachaelraymag.com

 

The kids wanted "Wacky Wednesday" this week.

 

Ingredients

• 1 slice (5 oz.) ham steak

• 2 slices peeled and cored fresh pineapple

• 1 1/2 teaspoons EVOO

• 1 pound store-bought pizza dough, shaped into 2 disks, I use pre-made rectangle ones.

• 1 1/2 cups (4 oz.) shredded mozzarella cheese

• 2 scallions, thinly sliced

• 1 teaspoon crushed red pepper

 

Directions

1. Preheat oven to 425 degrees.                      
2. Preheat a grill pan to medium. Add the ham and pineapple, cover and cook, turning once, until nicely charred, about 5 minutes. Cut into cubes.
3. Drizzle the EVOO on a baking sheet; turn the dough disks in the oil. Press each disk into a 10-inch round.
4. Top the pizza dough with the cheese, ham, pineapple, scallions and crushed red pepper. Place in oven and cook until the cheese is melted and the crusts are golden, about 15 minutes.
5. Serve this with a small spinach salad or side salad.

*Another option would be to use individual Naan bread so everyone can top their own pizzas. 

*Kid Friendly Note: omit red pepper flake on the pizza that the kids will be eating if they do not like the heat.

 

Serves 4, Ready in 30 minutes

Rachael Ray Magazine hawaiianpizza

Thursday - Italian Chicken Soup

pearls-handcuffs-happyhour.blogspot.com

 

Ingredients

• 1 box Ditalini Pasta (very Short Macaroni-type Pasta Noodles)
• 1 Tablespoon Olive Oil
• 1 whole Cut Up Fryer Chicken, SHORT CUT: use a store bought Rotisserie Chicken
• 8 cups Low Sodium Chicken Broth
• 1 whole Medium Onion, Diced
• 2 whole Green Bell Peppers, Diced
• 2 stalks Celery, Diced
• 2 whole Fresh Jalapenos, Diced
• 1 Tablespoon Olive Oil
• 1 can (28-ounce) Can Whole Tomatoes
• 2 cups Heavy Cream
• ⅓ cups Extra Virgin Olive Oil
• 4 Tablespoons Minced Fresh Oregano
• Salt And Freshly Ground Pepper, To Taste
• Parmesan Cheese Shavings, For Serving

Directions

1. Cook pasta in a pot according to package directions, being sure not to overcook it. Drain and rinse in cold water to cool. Toss in 1 tablespoon olive oil and set aside.
2. Place chicken in a large pot or dutch oven and cover in chicken stock. Bring to a boil, then simmer chicken, covered, for 30 minutes. Turn off heat and leave covered for 30 minutes. Remove chicken from pot and shred meat. Discard bones and set meat aside. OR just discard bones from the store bought rotisserie chicken.
3. Dice canned tomatoes and return them to their juice. Set aside.
4. Heat a small skillet over medium high heat. Add olive oil and oregano and turn off heat, stirring over the next minute to keep oregano from burning. Set this aside.
5. Either pour off chicken broth into a separate container or use a new pot to saute onion, green pepper, celery, and jalapenos in 1 tablespoon olive oil over medium heat until tender and golden brown, about 10 minutes.
6. Add chicken broth, shredded chicken, and tomatoes with their juice. Bring to a boil, then reduce to a simmer.
7. Add cooked pasta, cream, and all the oregano and olive oil from the small skillet. Stir to combine. Turn off heat.
8. Serve with lots of Parmesan sprinkled on the top–the more the better! Crusty Italian bread is good, too.

*This soup serves 8, reserve half and freeze it for later!!! I would not add pasta to the portion that you intend to freeze it will get mushy.  Make fresh pasta when you thaw and reheat.  Don't forget your labels.

Serves 8, Ready in 1hr 30min if using a fryer chicken, If using store bought rotisserie chicken 1hr.
Tasty Kitchen italianchickensoup

Friday - Catfish Baked in Foil

foodnetwork.com

 

Ingredients

• 1 cup couscous (preferably whole wheat)
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon smoked paprika
• Kosher salt and freshly ground pepper
• 4 6-ounce skinless catfish fillets
• 2 lemons (1 thinly sliced, 1 juiced)
• 1/3 cup roughly chopped fresh parsley or mint
• 1 medium red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, finely chopped

Directions

1. Preheat the oven to 425 degrees F. Lay a 2 1/2-foot-long sheet of aluminum foil on a baking sheet, letting the ends hang off. Lay another sheet of foil perpendicular on top. Rinse the couscous in a fine-mesh sieve under cold water. Mix the olive oil, paprika and 3/4 teaspoon each salt and pepper in a small bowl. Pile the couscous in the center of the foil; toss with 1/2 tablespoon of the seasoned oil and spread in an 8-inch-square layer.
2. Brush the fish fillets on both sides with 1 tablespoon of the seasoned oil and arrange side by side on top of the couscous. Toss the lemon slices, parsley, red onion, tomatoes, garlic and the remaining 1/2 tablespoon seasoned oil in a bowl, then scatter evenly over the fish and couscous. Drizzle with 2/3 cup water, then bring the opposite ends of the foil together, fold over and crimp closed to make a sealed packet. Transfer the foil packet (on the baking sheet) to the oven and bake 25 minutes.
3. Open the foil packet; divide the fish among plates. Toss the couscous and vegetables together; serve with the fish. Sprinkle with the lemon juice.

Serves 4, Ready in 40 minutes
Food Network Magazine catfishinfoil

Saturday - Crock Pot Braciole w/Spaghetti

healthyfoodforliving.com

 

Quick back story:  I started using Giada De Laurentiis' Braciole recipe 7 years ago.  It has become my husbands favorite meal.  However, her recipe takes over 2 hours to cook.  I no longer have the time to sit home at watch the oven and baste every 30 minutes.  So I had to find another way to make my hubby's meal for him more often.  I figured why not use the Crock Pot?!  And so I did.  The recipes is still Giada's but the cooking method has changed, it is all noted below. 

 

Ingredients

• 1/2 cup dried Italian-style bread crumbs
• 1 garlic clove, minced
• 2/3 cup grated Pecorino Romano
• 1/3 cup grated provolone
• 2 tablespoons chopped fresh Italian parsley leaves
• 4 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 (1 1/2-pound) flank steak
• 1 cup dry white wine
• 4-5 cups Simple Tomato Sauce, recipe follows, store-bought marinara sauce, or your own sauce recipe.
• Salad and/or crusty Italian bread (optional)

Directions

1. Preheat your large crock pot.
2. Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
3. Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
4. Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes.  Transfer the meat to the heated crock pot.
5. Add the wine to the pan and bring to a boil to deglaze the pan.  Add to the crock pot. 
6. Pour the marinara sauce over the braciole and juices from the pan. Cover with lid and cook for 7-8 hours on low.
7. Thirty minutes before eating cook your pasta, drain.
8. Remove the braciole from the sauce then add pasta to the sauce, toss to coat. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve with pasta.
9. A small salad and/or crusty bread would be fabulous with this dish.

Serves 4, Ready in 7-8 hours on low

Giada De Laurentiis crockpotbraciole

 

 

Sunday - Audacious, Herbaceous Beef Burgers & Fries

rachaelraymag.com

 

Ingredients

• 1 1/2 pounds ground beef sirloin or ground turkey

• 1/3 cup finely chopped flat-leaf parsley (a generous handful)

• 1/3 cup finely chopped dill (a generous handful)

• 1/4 cup chopped chives

• 1 tablespoon Worcestershire sauce (eyeball it)

• Salt and pepper

• 1 4 ounce log goat cheese, quartered

• Extra-virgin olive oil (EVOO)

• 1/3 cup sour cream

• 1/4 cup dijon mustard

• 3 tablespoons honey

• 4 crusty whole grain kaiser rolls, split

• 4 leaves green-leaf lettuce

• 1/4 seedless cucumber, thinly sliced

• 4 radishes, thinly sliced

• 4 thin slices red onion

 

 

Directions

1. Preheat a grill or grill pan to medium-high. In a large bowl, combine the beef, parsley, dill, chives and Worcestershire sauce; season with salt and pepper. Divide the mixture into 4 mounds. Press 1 piece of cheese into the center of each mound, then form a patty around the cheese. Drizzle the patties with EVOO and grill for 4 minutes on each side for medium.
2. Meanwhile, in a small bowl, combine the sour cream, mustard and honey; season with salt and pepper. Layer each roll bottom with lettuce, cucumber, radish, onion and a burger. Spread honey mustard sauce on the cut side of the bun tops and set into place.
3. Serve with fries of your choice, prepared to package directions.

*Kid Friendly Note: Kids will top their burgers with desired toppings.

Serves 4, Ready in 25 minutes
Rachael Ray Magazine herbaciousburger

Hope you enjoy and have a SUPER week!!!