A regular fav.
3rd: White Chicken Chili
Courtesy: Ann Shenk
Courtesy: Ann Shenk
Chicken Breasts
Great Northern Beans
Chicken Broth
White Onion
Chicken Broth
White Onion
Green Chilies
salt
cumin
cayenne pepper
garlic
white cheese
sour cream
garlic
white cheese
sour cream
corn muffins
Saute white onion in olive oil in a large pot. Add cooked diced chicken. Add Great Northern Beans, chicken broth, green chilies, cumin, cayenne pepper, and garlic. Let simmer for about an hour. Depending on the consistency you prefer, you can add more beans and chicken to make it thick, or more broth if you want more of a soup. Serve with a dollop of sour cream, white cheese, and corn muffins. Excellent favorite despite not having measurements.
5th: Pineapple Stuffed Jerk Chicken (http://www.marthastewart.com/recipe/pineapple-stuffed-jerk-chicken?autonomy_kw=pineapple%20stuffed%20jerk&rsc=header_1) w/ sesame salted rice (rice w/ sesame salt sprinkled on top -- found at Asian markets, I found mine on Lorain & Columbia) & veggie Good find, kids liked, will repeat. Heck, even Hope Crisafi told me she like this so it's definitely a keeper!
6th: Bucatini w/ pancetta, tomatoes & onion (http://www.marthastewart.com/recipe/bucatini-with-pancetta-tomatoes-and-onion?autonomy_kw=bucatini%20with%20pancetta&rsc=header_1) & garlic toast Nothing special, will not repeat.
7th: Momwiches w/ fries & salad (use more ground beef (1 1/5 lbs+) or it will be too sweet, freezes well if you made too much)
A Crane Favorite.
8th: Huli-Huli Pork grilled http://www.bhg.com/recipe/poultry/huli-huli-pork/ w/ pineapple rice http://www.marthastewart.com/recipe/pacific-pork-kebabs-with-pineapple-rice?autonomy_kw=pineapple%20rice&rsc=header_1 & green beans (blanched, drained, olive oil, salt & pepper)
Tastey, will repeat.
Tastey, will repeat.
10th: Caprese Pizza
12th: Maple Glazed Chicken w/ sauteed brussels w/ raisins http://www.marthastewart.com/recipe/sauteed-brussels-sprouts-with-raisins?autonomy_kw=brussel%20raisin&rsc=header_1 & leftover mashed potatoes
14th: Fish Sticks, fries & salad
Use 3 dredging bowls for fish. I used Tilapia and cut it into thick strips.
1st dip into flour
2nd dip into whisked eggs
3rd dip into mixture of bread crumbs, parmesean, paprika, garlic powder
Drizzle each with olive oil.
Bake on greased, foiled, casserole dish for approx 10 min, turning once, @ 450.
Kids & I enjoyed, will repeat.
15th: Roast Pork Loin w/ pancetta & sage http://www.marthastewart.com/recipe/roast-pork-loin-with-pancetta-and-sage?autonomy_kw=roast%20pork%20pancetta&rsc=header_1 w/ mashed potatoes, gravy & veg
Thankfully I used a brined pork loin, otherwise too blah. Definitely not worth the cost of the pancetta. I now see that I repeated mashed potatoes too much this month. Oops.
17th: Eggplant Parm w/ garlic toast
Olive Oil
One eggplant
3 eggs
Bread Crumbs
Red Sauce
Mozzarella Cheese
Parmesan Cheese
Oregano
Salt
Slice eggplant into thin slices. Heat olive oil in a large skillet. Dip eggplant slices in whipped egg and then dip in breadcrumbs. Place the eggplant in skillet and cook for about ten minutes on both sides. Slices should be brown on both sides and soft in the middle.Cover the bottom of baking dish with sauce, and layer eggplant mozzarella cheese, parmesan cheese, and oregano. Bake at 350 degrees for forty minutes. Enjoy!
I HATED making this. You get burnt crumbs in the pan and then for the 2nd & 3rd rounds you have to clean out the pans and it's a PITA. However, it is delicious! Definitely will do in a couple years and will always at least triple to get the most out of a laborous task.
18th: Gingered Flank Steak w/ rice noodle salad & sugar snap peas
19th: Chicken Fried Rice http://www.marthastewart.com/recipe/chicken-fried-rice?autonomy_kw=chicken%20fried%20rice&rsc=header_1
Easy & fast healthy fav.
20th: Stuffed Shells w/ salad
Sauce
2 onions, chopped
1 green pepper, chopped
3 cloves garlic, minced
2 tbs oil
½ # chopped mushrooms
2 29-oz cans tomato puree
1 6-oz can tomato paste
1 c. water
1 ½ tsp. basil
2 tsp. oregano
1# hot Italian sausage
1 box large shells
Filling
12 oz mozz. Cheese, diced
2 15-oz containers ricotta cheese
4 eggs
6 tbs. parm. Cheese
2 tbs. parsley
2 tbs. chives
Onion salt or salt to taste
Pepper to taste
Romano cheese, grated
Sauce
Saute onions, pepper and garlic in oil for 5 minutes. Add mushrooms, and sauté 5 minutes more. Stir in tomato puree, paste, water and spices. Cook and crumble sausage in a separate pan. Drain off fat. Add to sauce and summer about 3 hours. Add more water if sauce gets too thick. Shortly before assemblage, cook shells according to directions; drain.
Filling and Assembly
Combine all ingredients except Romano cheese. Spoon into shells. If mixture is too thin, add more parmesan. Spoon some sauce into bottom of a 9x13 inch pan. Lay stuffed shells in pan. Pour on additional sauce. Sprinkle with Romano. Bake at 325 for 30 min. Serves 12
2 onions, chopped
1 green pepper, chopped
3 cloves garlic, minced
2 tbs oil
½ # chopped mushrooms
2 29-oz cans tomato puree
1 6-oz can tomato paste
1 c. water
1 ½ tsp. basil
2 tsp. oregano
1# hot Italian sausage
1 box large shells
Filling
12 oz mozz. Cheese, diced
2 15-oz containers ricotta cheese
4 eggs
6 tbs. parm. Cheese
2 tbs. parsley
2 tbs. chives
Onion salt or salt to taste
Pepper to taste
Romano cheese, grated
Sauce
Saute onions, pepper and garlic in oil for 5 minutes. Add mushrooms, and sauté 5 minutes more. Stir in tomato puree, paste, water and spices. Cook and crumble sausage in a separate pan. Drain off fat. Add to sauce and summer about 3 hours. Add more water if sauce gets too thick. Shortly before assemblage, cook shells according to directions; drain.
Filling and Assembly
Combine all ingredients except Romano cheese. Spoon into shells. If mixture is too thin, add more parmesan. Spoon some sauce into bottom of a 9x13 inch pan. Lay stuffed shells in pan. Pour on additional sauce. Sprinkle with Romano. Bake at 325 for 30 min. Serves 12
21st: BBQ Roasted Salmon w/ pesto pasta & veggie
Barbecue Roasted Salmon
From Cooking Light
Ingredients
1/4 cup pineapple juice 2 tablespoons fresh lemon juice 4 (6-ounce) salmon fillets 2 tablespoons brown sugar 4 teaspoons chili powder 2 teaspoons grated lemon rind 3/4 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon ground cinnamon Cooking spray Lemon wedges (optional)
Preparation
Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.
Preheat oven to 400°.
Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.
Yield
4 servings
This was wonderful and kids approved. Definitely a keeper.
22nd: Moo Shu Pork
24th: Veggie Stir Fry
I just throw it together. Loads of veggies, soy sauce, teriyaki, corn starch to thicken, fresh ginger * garlic go in at the end and served over rice.
I just realized that I had 2 stir fries in one week along with Moo Shu pork. Oh well. I've got 3 kids. I am not perfect but will try to do better at not repeating too similar dishes so close together.
Ok, so my 6 year old who would swear that he does NOT like mushrooms, cabbage or eggs LOVED the Moo Shu and had TWO tortillas full and would have had a THIRD but he was just too darned full.
Ok, so my 6 year old who would swear that he does NOT like mushrooms, cabbage or eggs LOVED the Moo Shu and had TWO tortillas full and would have had a THIRD but he was just too darned full.
25th: Beef Enchiladas http://www.marthastewart.com/recipe/tex-mex-beef-enchiladas?autonomy_kw=beef%20enchiladas&rsc=header_1 (the Chipotle chili makes this recipe so do no omit it but do NOT use more than the recipe calls for!) & poor man's caviar http://allrecipes.com/Recipe/Poor-Mans-Caviar/Detail.aspx
26th Chicken Curry over rice http://www.marthastewart.com/recipe/favorite-chicken-curry?autonomy_kw=chicken%20curry&rsc=header_1 This picture looks like it needs to have peas or carrots or some other veggie added.
27th: Veggie & Meatball Pasta
Every pasta day I throw things together. I do not use a recipe other than for the meatballs. I start with olive oil, add some red pepper flakes, then throw in veggies of choice (onion, peppers, mushrooms, zucchini, then cans of plain tomato sauce & diced tomatoes, splash of white vinegar and pinch of sugar (don't tell my hsuband) add basil, onion powder, garlic salt and at the very end as much garlic as you like. V8 always tastes great and I add it whenever I happen to have some. Sometimes I'll add a little left over beef or chicken broth if left over from another dish.
Barb Cashmere’s Meatball Recipe (The only one I have found that really stays together. I roll mine up and freeze them for about 30 min on a cookie sheet before rolling them round again and bagging them to freeze.)
2 1/2 # ground beef
8 slices white bread, soaked in milk for 1 min., then wrung out tightly
3 eggs
1 tsp. salt
1/2 tsp. pepper
1 onion, finely chopped
2 cloves garlic, minced
1/8 tsp. marjoram (I never use)
1/2 c. grated parmesan cheese
1 tsp. parsley flakes
1/2 tsp. oregano.
Hand mix all ingredients. Bake on cookie sheet at 350 for 15 min.
2 1/2 # ground beef
8 slices white bread, soaked in milk for 1 min., then wrung out tightly
3 eggs
1 tsp. salt
1/2 tsp. pepper
1 onion, finely chopped
2 cloves garlic, minced
1/8 tsp. marjoram (I never use)
1/2 c. grated parmesan cheese
1 tsp. parsley flakes
1/2 tsp. oregano.
Hand mix all ingredients. Bake on cookie sheet at 350 for 15 min.
28th: Bay Scallop Stir-fry
29th: BBQ Pork Burgers w/ fries http://www.marthastewart.com/recipe/barbecue-pork-burgers?autonomy_kw=barbecue%20pork%20burgers&rsc=header_1 and salad
Yuck. A definite no-go. But hey, they can't all be good, right? And you don't know if it's good till you try it sometimes. Don't bother with this recipe, I put it right in the trash. Although on the plus side my 6 year old ate most of the scallops declaring a few times, "I just LOVE scallops." Yea!
30th: Stuffed Jack-o-Lantern Peppers
These are just stuffed peppers that I carve out with jack-o-lantern faces for halloween every October 30th.
Here is Ann Shenk's recipe, I just add a plain tomato sauce on top with parm cheese.
4 Bell peppers, any color
2 tablespoons olive oil
8 ounces ground beef
onion
thyme
cooked rice
garlic
basil
Worcestershire sauce
salt
Sauté onion in olive oil, cook ground beef thoroughly. Add both to boll and add the remaining ingredients. Stuff cored peppers and cook for one hour at 350 degrees.
Pour tomato sauce over stuffed peppers and top with parmesan cheese if desired.
*I use lots of veggies, whatever I have on hand, mushrooms, lots of onion, diced zucchini, anything.
Pour tomato sauce over stuffed peppers and top with parmesan cheese if desired.
*I use lots of veggies, whatever I have on hand, mushrooms, lots of onion, diced zucchini, anything.
No comments:
Post a Comment