Saturday, April 13, 2013

Week 24 Themed Menu & Recipes

HELLO ALL!  I do not have too much to say this week.  It has been busy as usual and I am working on some organizing and cleaning posts for you in the upcoming weeks.  So, let's just get to why you are here...FOOD!

________________________________________________________________________________

Weekly themes are as follows:
  • Mediterranean Monday - We will mostly do Italian or Greek dishes but this day opens you up to try almost any dish.
  • Tokyo Tuesday - Asian inspired dishes
  • Wrap it Up Wednesday - Wraps, Sandwiches, Burgers, Salads, etc...
  • Taco Thursday - Spanish inspired dishes
  • Free for All Friday - This day is used for leftovers, dining out, or pot luck
  • Slow Cooker/Simmer Saturday
  • Seafood Sunday

***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 - Sweet & Spicy Chicken
 
 
Ingredients
  • 2 tablespoons butter
  • 8 chicken cutlets (1 1/2 lbs.)
  • 1 orange, cut into 1/4-inch-thick slices
  • 1 1/4 cups chicken broth
  • 1/2 cup roasted red peppers, sliced
  • 1/4 teaspoon cayenne
  • 2 tablespoons honey
  • Cooked orzo or couscous
Directions
  1. In large skillet, melt 1 tbsp. butter over medium-high. Season chicken. Working in batches, cook chicken, turning once, until browned, 4 minutes. Transfer to plate. Add remaining butter and orange slices to pan; cook until oranges brown around edges, about 3 minutes. Add broth, peppers, cayenne and honey; bring to a boil. Return chicken to pan, lower heat to low, partially cover and cook for 5 minutes. Serve over orzo or couscous.

 
*Kid Friendly Note: I did not add cayenne to the recipe.  I served the kids portions and then sprinkled the cayenne to mine and my husbands dish.
 
Serves 4, Ready in 30 minutes
Rachael Ray Magazine sweetandspicychicken
 
 
Tuesday - Hoisin Pork With Rice
 
 
Ingredients
  • 1/4 cup hoisin sauce
  • 2 tablespoons plus 1 teaspoon rice vinegar (not seasoned)
  • 1/2 jalapeno pepper (seeded for less heat) (optional) 
  • 4 scallions, sliced
  • Freshly ground pepper
  • 1 3/4-pound pork tenderloin, trimmed
  • Kosher salt
  • 1 1/2 pounds frozen brown rice (about 5 cups)
  • 4 ounces snow peas, trimmed and halved
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 tablespoon grated peeled ginger
  • 2 teaspoons toasted sesame seeds
  • 2 medium carrots, shredded
Directions
  1. Preheat the broiler. Combine the hoisin sauce, 1 tablespoon vinegar, the jalapeno, half of the scallions and 1/4 teaspoon pepper in a blender or mini food processor and pulse until smooth. Transfer to a bowl.
  2. Slice the pork tenderloin in half lengthwise and place both pieces cut-side down on a baking sheet. Sprinkle with 1/4 teaspoon salt and brush with half of the hoisin sauce mixture. Broil until golden brown and just cooked through, 5 to 8 minutes. Set aside.
  3. Combine the frozen rice, snow peas, 1 tablespoon each olive oil and vinegar, the ginger, 1 teaspoon sesame seeds and 1/4 teaspoon salt in a microwave-safe bowl. Cover with plastic wrap and microwave until the rice is hot and the snow peas are tender, 6 to 8 minutes.
  4. Toss the carrots, the remaining scallions and 1 teaspoon each olive oil, vinegar and sesame seeds in a bowl. Thinly slice the pork; serve with the rice mixture, carrot salad and remaining sauce.
*Kid Friendly Note: I did not add jalapeno to this dish at all and it was still great!
 
Serves 4, Ready in 30 minutes
Food Network Magazine hoisinporkwithrice
 
 
Wednesday - Slow-Cooker Brisket Sandwiches
 
Ingredients
  • 2 tablespoons vegetable oil
  • 1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
  • Kosher salt and freshly ground pepper
  • 4 cloves garlic, smashed and peeled
  • 1 12-ounce bottle stout beer
  • 4 stalks celery, cut into large pieces
  • 2/3 cup packed dark brown sugar
  • 1/2 cup tomato paste
  • 1/2 cup red wine vinegar
  • 1/3 cup dijon mustard
  • 1/3 cup soy sauce
  • 2 bay leaves
  • 1 teaspoon paprika
  • 2 brioche or other rolls, split open and toasted
  • Coleslaw, for serving
Directions
  1. Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.
  2. Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.
  3. Serve on brioche halves with coleslaw; drizzle with the cooking liquid.
 
Serves 4, Ready in 8hr 30min
 
Thursday - Tex-Mex Taco Mac & Cheese
 
Ingredients
  • 1/2-1lb pound ground sirloin
  • 16 ounces macaroni pasta
  • 2 1/2 cups milk
  • 4 tablespoons flour
  • 2 tablespoons taco seasoning
  • 2 1/2 ounces Cabot chipotle cheddar, shredded
  • 3 1/2 ounces cheddar cheese, shredded
  • 2 2/3 ounces monterey jack cheese, shredded
  • 4 ounces cream cheese
  • 1 teaspoon garlic salt
  • 1 can of black beans drained, optional
  • salt, pepper and hot sauce to taste
  • 1 Roma tomato, diced
  • 3 green onions, sliced
Directions
 
1. Brown the meat in a skillet. In a large stockpot, cook the pasta, about 8 to 10 minutes.
2. Whisk the milk and flour together. Then add to the meat and cook until thickened, about 5 minutes.
3. Add the chipotle cheddar, regular cheddar and cream cheese to the meat mixture. Cook until cheese has melted, about 5 minutes.
4. Add taco seasoning and black beans (if using). Season with garlic salt, salt, pepper and hot sauce. Garnish individual servings with diced tomatoes and dice green onions.
 
*Kid Friendly Note: If you do not want the mac and cheese spicy substitute more cheddar cheese for the chipotle cheddar.
 
Serves 4, Ready in 30 minutes
A Duo of Chefs chefduo.blogspot.com
 
 
Friday - Savory French-Toast BLT
 
Ingredients
  • 8 slices bacon
  • 4 large eggs, lightly beaten
  • 3/4 cup heavy cream
  • 1/4 cup chopped fresh chives, plus more for serving
  • Coarse salt and ground pepper
  • 3 tablespoons unsalted butter
  • 4 slices crusty bread, cut 1 inch thick
  • 4 lettuce leaves (romaine, Boston, or Bibb)
  • 8 slices tomato
  • Sliced avocado (optional)
  • Strawberries, washed and sliced
 
Directions
  1. Preheat griddle, or whatever you use to cook bacon.  Cook your bacon.  Drain on paper towels.
  2. Meanwhile, in a large shallow dish, whisk together eggs, cream, and chives; season with salt and pepper. Lay bread in a single layer in egg mixture and soak 3 minutes on each side. In a large skillet, melt butter over medium. When butter sizzles, add bread and cook until golden and crisp around edges, about 3 minutes per side, flipping once.
  3. To serve, layer lettuce, tomato, avocado, and bacon on each slice French toast and sprinkle with chives.
  4. Serve with a fresh cut strawberries or a fresh fruit salad.
 
*These sandwiches are served "open faced".  Add 4 more slices of bread if you would like a full sandwich.
 
Serves 4, Ready in 30 minutes
Martha Stewart savoryfrenchtoastblt
 
 
Saturday - Crock Pot Lasagna
w/Side Salad
 
Ingredients
  • 1 lb. ground beef
  • 29 oz can tomato sauce
  • 8 oz pkg. lasagna noodles, uncooked
  • 4 cups shredded mozzarella cheese
  • 1 1/2 cups cottage cheese
  • Spinach salad or salad of choice
Directions

1. Spray the inside of the crock-pot with cooking spray
2. Brown the ground beef
3. Stir the tomato sauce in with the ground beef
4. Spread 1/4 of the meat sauce on the bottom of the crock-pot
5. Arrange 1/3 of the uncooked noodles over the sauce (I usually break them up so they fit better)
6. Combine the cheeses in a bowl. Spoon 1/3 of the cheeses over the noodles.
7. Repeat these layers twice
8. Top with remaining sauce
9. Cover and cook on low for 4hrs (I've started the crock-pot on high in the morning before I leave for work and then put it on warm when I leave and it's perfect when I get home)
10. Let the lasagna stand in the crock-pot with the lid off for at least 10 minutes.
11. Serve lasagna alongside salad.

* Variations *
1. Add chopped onion and garlic to the ground beef in step 2
2. Use Italian sausage in place of ground beef or with ground beef
3. Add 1/2 cup grated Parmesan cheese to the cheese mixture. Replace cottage cheese with Ricotta.
4. Add 1/2 cup additional shredded mozzarella cheese to the top of lasagna 5 minutes before serving.
 
Serves 4, Ready in 4 hours
Creating Through Life crockpotlasagna
 
Sunday - Portuguese-Style Cod
 
Ingredients
  • 5 tablespoons extra-virgin olive oil (EVOO), plus more for coating the fish
  • 2 large baking potatoes, peeled and sliced 1/4 inch thick
  • Salt
  • 4 7 ounces large center-cut cod fillets
  • 1 onion, quartered lengthwise and thinly sliced crosswise
  • 4 cloves garlic, chopped
  • Pepper
  • 1 28 ounce can  diced tomatoes
  • 4 thin slices prosciutto or serrano ham, halved crosswise
  • 1 pound green beans, halved
  • Crusty bread, to pass around the table
Directions
  1. In a large nonstick skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium to medium-high heat. Add the potatoes and cook, turning occasionally, until tender, 15 to 20 minutes. Season with salt.
  2. While the potatoes are working, place an ovenproof pan in the oven and preheat to 425 degrees . Rub EVOO all over the cod and cook in the pan for 7 minutes; remove from the oven.
  3. While the fish is working, in a saucepan, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the onion and garlic and cook until softened, about 8 minutes. Season with salt and pepper. Stir in the tomatoes.
  4. Top the fish with the tomato sauce. Lay the ham slices on top. Roast the fish until cooked through, 8 to 10 minutes.
  5. Fill a medium saucepan with enough water to reach a depth of 1 inch; bring to a boil. Salt the water, add the green beans and cook until crisp-tender, 5 minutes.
  6. Place a bed of green beans on plates. Top with a cod fillet, tomato sauce and ham. Serve with the potatoes and bread.

Serves 4, Ready in 30 minutes
Rachael Ray portuguesestylecod


Hope you enjoy and have a SUPER week!!!



 
 
 
 
 

Saturday, April 6, 2013

Week 23 Themed Menu & Recipes

The week off with the kids and hubby was WONDERFUL!!!  Now back to helping you all with great dinners ideas for the week. 
______________________________________________________________________________

Weekly themes are as follows:
  • Mediterranean Monday - We will mostly do Italian or Greek dishes but this day opens you up to try almost any dish.
  • Tokyo Tuesday - Asian inspired dishes
  • Wrap it Up Wednesday - Wraps, Sandwiches, Burgers, Salads, etc...
  • Taco Thursday - Spanish inspired dishes
  • Free for All Friday - This day is used for leftovers, dining out, or pot luck
  • Slow Cooker/Simmer Saturday
  • Seafood Sunday

***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 - Orzo Risotto w/Spring Greens
& Grilled Chicken Breast
 
Ingredients
  • 2 cups orzo pasta
  • 4-5 boneless chicken breast
  • Grill seasoning (for chicken)
  • 1 tablespoon extra-virgin olive oil, plus enough to drizzle on chicken breast
  • 1/2 onion, finely chopped
  • Salt and pepper
  • 1 pint half-and-half
  • 1 1/2 cups grated parmesan cheese
  • 1 1/2 cups frozen peas
  • 2 cups packed baby spinach
  • 6 scallions, thinly sliced
Directions
  1. Preheat outdoor grill or indoor grill pan.  Season chicken with grill seasoning and a drizzle of olive oil.                           
  2. In a large pot of boiling, salted water, cook the orzo until al dente, 8 to 10 minutes. Drain, reserving 1/2 cup of the pasta cooking water.
  3. Meanwhile, in a large, deep skillet, heat the olive oil over medium heat. Add the onion, season with salt and pepper and cook until just golden, about 5 minutes. Stir in the half-and-half and 3/4 cup parmesan cheese and simmer, whisking often, until just thickened, 2 to 3 minutes. 
  4. While making sauce for orzo, grill chicken breast on grill until no longer pink in the center.  Remove from grill and let rest 5 minutes.                    
  5. Stir in the cooked orzo, reserved pasta water and the peas; season with salt and pepper. Cook until warmed through. Remove from the heat and fold in the spinach and scallions. Serve sprinkled with the remaining 3/4 cup parmesan cheese and grilled chicken breast. 

Serves 4, Ready in 30 minutes
Rachael Ray Magazine orzorisottowithspringgreens

Tuesday - Lemon Chicken
 
Ingredients
  • 1 lemon (zest and juice)
  • 2 tablespoons chicken stock
  • 2 tablespoons soy sauce
  • 1/2 tablespoon brown sugar
  • 1/2 tablespoon honey
  • 1 small chili (chopped, or 1 teaspoon chili sauce)
  • 1 1/2 pounds chicken (cut into bite sized pieces)
  • 1 teaspoon sesame oil
  • 2 teaspoons ginger (minced)
  • 1 clove garlic (minced)
  • 3 green onions (chopped)
  • 1 handful cilantro (chopped)
  • 1 tablespoon sesame seeds (toasted)
Directions
 
1. Mix the lemon zest, juice, chicken stock, soy sauce, sugar, honey, and chili in a bowl. Do a taste test here to balance out the tartness, saltiness, sweetness and heat.
2. Place the chicken into mixture and marinate for 10-20 minutes.
3. Heat the oil in a pan.
4. Add the ginger and garlic and saute until fragrant, about a minute.
5. Add the chicken reserving the marinade.
6. Saute the chicken until cooked, about 3-5 minutes.
7. Add the reserved marinade and simmer until the sauce has reduced and thickened, about 7-10 minutes.
8. Add the green onion, cilantro and sesame seeds and remove from the heat.
9. Serve on rice or noodles.
 
Serves 4, Ready in 30-35 minutes
Closet Cooking lemonchicken
 
Wednesday - Hawaiian Burger
 
Ingredients
  • 2 1/2 pounds lean ground beef                            
  • cup crumbled blue cheese (4 ounces)                            
  • cup finely chopped onion                            
  • 1- 8 ounce can crushed pineapple, drained                            
  • 1/2 cup diced ham                            
  • 1- 2.8 ounce package cooked bacon pieces                            
  • teaspoons ground black pepper                            
  • 1 teaspoon garlic powder                            
  • slices sharp cheddar cheese                            
  • hamburger buns or plain bagel thins                            
  • Leaf lettuce (optional)                            
  • medium tomatoes, sliced (optional)                            
  • 1 medium sweet onion, sliced (optional)
  • Chips, Fries, Salad...you choose the side

Directions

 

1. In a very large bowl combine beef, blue cheese, onion, pineapple, ham, bacon pieces, pepper, and garlic powder; mix well. Shape meat mixture into eight 1-inch-thick patties.

2. For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, covered, for 12 to 14 minutes or until done (160 degrees F to 165 degrees F), turning once halfway through grilling. Top burgers with cheddar cheese. Continue to grill, covered, for 2 minutes more or until cheese is melted. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as directed.) Serve burgers on buns. If desired, top with lettuce, tomato, and onion.
3.  Serve with chips, fries, or salad...YOUR CHOICE
 
Serves 8 (cut recipe in half or make as is and use leftovers for Friday), Ready in 25 minutes
Better Homes and Gardens hawaiianburger
 
Thursday - Slow-Cooker Carne Guisada
 
 
Ingredients
 

  • 2 1/2 pounds beef chuck roast or bottom round, cut into 1-inch pieces
  • coarse salt and ground pepper
  • 2 tablespoons vegetable oil
  • 1 medium white onion, diced medium
  • 1 medium green bell pepper, seeded and diced medium
  • 1 large jalapeno, seeded and diced small
  • 5 garlic cloves, roughly chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 6 tablespoons all-purpose flour
  • 1 1/4 cups low-sodium chicken broth
  • 1 can (14 ounces) diced tomatoes
  • 2 bay leaves
  • Flour tortillas, warmed, grated cheddar, and cilantro, for serving
  • Black beans, warmed and seasoned
  •  
    Directions
    1.  Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In two batches, cook beef until browned on all sides, 5 minutes per batch (add 2 teaspoons more oil for second batch). Transfer to a 5- to 6-quart slow cooker.
    2. In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano, and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours.
    3. Serve in tortillas with cheese and cilantro alongside prepared black beans.
    Side Note:  This serves 10 so take the leftovers and freezer for yet another meal in the future.  Don't forget to label it.
     
    Serves 10, Ready in 6hrs 15mins
    Martha Stewart slowcookercarneguisada
     
     
    Friday - Churro Waffles w/Bacon
     
    Ingredients
     
    1 teaspoon salt                                                                            
    4 teaspoons baking powder

    1 1/2 cups warm milk                                 
    3 shakes  of cinnamon plus
    8-10 slices of bacon
    Fresh fruit
      
    For the churro topping
    1 cup of white sugar
    1/2 cup cinnamon
    1/2 cup of melted butter

    Directions                            
    1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside.  Also at this time you can combine your churro topping and set it aside. Preheat waffle iron.
    2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture;  Next fold in three shakes of cinnamon beat until blend.
    3. At this time you can also melt your 1/2 cup of butter used to pour over waffles. Next generously spray your waffle iron with no stick cooking spray. Than ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Once fully cooked immediately pour melted butter on each side of the waffle and than dip each buttered side into your cinnamon/sugar churro mixture.
    4. While waffles cook make your bacon and set aside on a plate with a paper towel.
    5. Serve immediately with the bacon and fresh fruit.  You can drizzle waffles with a little extra syrup at the end. Although this waffle is obviously sweet enough.
    Serves 4-6, Ready in 30 minutes
    Chica Chocolatina churrowaffles
     
     
    Saturday - Crock Pot Balsamic Chicken & Spring Vegetables
     
     
    Ingredients
    • 6 boneless, skinless chicken thighs
    • 2 zucchinis, sliced into bite-sized pieces
    • 2 yellow squash, sliced into bite-sized pieces
    • 1 orange bell pepper, chopped
    • 1 yellow bell pepper, chopped
    • 1 red onion, peeled and sliced into rings
    • 1 head garlic, peeled, cloves intact
    • ¼ cup balsamic vinegar
    • 2 teaspoons gluten-free Worcestershire sauce
    • ¼ tsp kosher salt
    • ¼ tsp black pepper
    Directions
    1. Use a 6-quart slow cooker and add the chicken. In a large mixing bowl, combine the chopped vegetables, garlic cloves, vinegar, Worcestershire sauce, salt and pepper. Toss to combine. Pour this mixture on top of the chicken.
    2. Cover and cook on low for 6 to 8 hours, or on high for about 4 hours. Serve with brown rice or quinoa.
    Serves 6, Ready in 4 hours
    You Beauty youbeauty.com

    Sunday - Salmon With Brown Butter & Almonds
     
    Ingredients
    Directions
    1. Heat 1 tablespoon of the butter in a large nonstick skillet over medium heat. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
    2. Cook the fish until opaque throughout, 3 to 5 minutes per side. Transfer to individual plates.
    3. Meanwhile, fill a second skillet with ½ inch of water, bring to a boil, and add ¼ teaspoon salt.
    4. Add the green beans to the second skillet, cover, and steam until just tender, 4 to 5 minutes. Drain and transfer to plates.
    5. Wipe out the green bean skillet and heat the remaining 3 tablespoons of butter over medium heat.
    6. Add the almonds and cook, stirring frequently, until almonds and butter are golden brown (but not burned), 2 to 3 minutes. Stir in the capers. Spoon over fish and beans.

    Serves 4, Ready in 20 minutes
    Real Simple salmonwithbrownbutter
     
     Hope you enjoy and have a SUPER week!!!