Sunday, January 31, 2010
I watched an episode of Rachael Ray last week - she did her Top Ten downloaded recipes from her website (super awesome episode!) so I've copied all those recipes and I'll be trying a few of them this week!
Sunday: Gyoza & Ramen (without the liquid) a new fav in our house
Monday: Linguine with Shrimp and Creamy Roasted Tomatoes
Tuesday: Cheeseburger Chili Mac N’ Cheese
Wednesday: Deluxe Potato Casserole
Thursday: Sticky Baked Chicken
Friday: White Bean Chicken Chili
Saturday: Date Night - $5 Pizza
SUPER BOWL FOODS: Buffalo Chicken Dip, Queso, Devilishly Delightful Deviled Eggs, Texas Caviar - I can't wait!!
Thursday, January 28, 2010
I bought this super ginormous baking sheet at Williams & Sonoma (reg $70) for $9.99 - it is too large to fit in my oven (that was obvious when I bought it) but it is great for Gyoza or when I am making rolls or more than one loaf of bread.
1/2 lb ground pork
6 cabbage leaves diced (1/2 a small head)
3 minced cloves of garlic
3 diced green onions
3 dashes garlic powder
1/2 tsp sugar
1/2 tsp salt
1/2 tsp pepper
gyoza wrappers (or square wonton wrappers)
Cook the pork (in a saute pan over medium heat until no longer pink). Combine all ingredients. Mix it well.
Then you need the gyoza wrappers, a teaspoon, a small dish of water for sealing them and a tray to put them in once you're done folding them. Take one wrapper and put approx a tsp of filling in the center of the wrapper. Then dip your finger in the water and wet half of the edge of the wrapper. Then take the center of the wet edge and fold it up to meet the center of the dry edge and lightly pinch. Moving towards the outside fold small sections over to make the pretty folds, making sure to pinch the edges shut so filling doesn't explode out. Once you hit the end seal it and then do the other side working from the center to the end. OR you can get a dumpling press which is ten times faster - totally cheap and worth it!
Then pan fry them. I start with a hot saute pan and add a little sesame oil to coat the pan, then add as many dumplings as the pan will hold. I brown two sides of the dumpling. Once browned I add water to cover them half way and cover the pan. Allow them to steam until the water runs out, on medium heat, approx 9 minutes. Remove the lid, and then let the dumplings crisp up again on one or two sides. I get impatient and crisp one side because they smell so yummy :D Once crispy they're ready for hungry tummys. we usually dip them in soy sauce, lightly topped with sesame oil and a dash of chile oil (but no chile oil for the kiddies unless they like the spice).
Tuesday, January 26, 2010
Monday, January 25, 2010
Sunday, January 24, 2010
Tuesday- Leftover Roast Beef Sandwiches and Salad
Wednesday- Southwest Chicken Taco Salads
Thursday- Turkey Avocado Wraps with Chips
Friday- Fend for yourself night... GIRLS NIGHT OUT!
Saturday- BBQ chicken with Rice
Sunday- Veggie Chowder Soup with bread sticks
Saturday, January 23, 2010
16 oz. Velveeta cheese, cubed
1 can Rotel (medium or hot - based on preference)
Microwave ingredients for 3 minutes. Stir and microwave again for 3 minutes. Done.
I returned from a bike ride to find my hubs and his friend watching the NFL playoffs. I whipped up the Queso and both men were in heaven. Hubs friend, Mike (who is a huge fan of hot/spicy food) commented on the spice and flavor of my dip (I used Rotel HOT). He's not a real foodie - which made me watching him devour this Queso even more rewarding. Mike's wife came over and the first thing he said was "you have to try this dip" she was also impressed (and she IS a foodie) they were all shocked when I told them what was in it. Minimal effort - maximum taste points!
Wednesday, January 20, 2010
4 (4 ounce) salmon fillets
2 tablespoons olive oil
4 ounces PHILADELPHIA Cream Cheese, cubed
1/4 cup milk
2 tablespoons pesto
1 tablespoon finely chopped fresh parsley
Salt and Pepper to taste
First, mix cream cheese milk and pesto - I use my immersion blender. Salt and Pepper to taste. Refrigerate for 30+ so the sauce has time to marry.
Heat grill to medium heat.
Brush both sides of fish salmon with EVOO. Grill, skin-sides down, 10 min. or until fish flakes easily with fork.
Serve fish topped with sauce and parsley.
**I just bought a George Foreman Grill (I know) and I have been so thrilled with it!! I got the family sized grill (enough for 6 servings) on sale at Wal-Mart for $20. I have used it many times already! I love grilled protein and veggies - but have not mastered the BBQ - that is sort of my husbands domain! The George Foreman Grill is a great solution for me!!
The amounts depend on how much you are going to cook. Break the woody stalks off of the asparagus (if you have never done this - they easily yield and you want to break them approx. 3" above the bottom.) Add your EVOO to a saute pan over medium heat. Add asparagus, salt and pepper to taste. Cover and let steam for 8 - 10 minutes - depending on your preference. Try not to check on them too much - every time you open the lid, you let out the steam. Just let the steam do the work and shake the pan a few times so the asparagus gets evenly cooked.
Tuesday, January 19, 2010
Sunday: Grilled Bratwurst with Fischer & Wieser Brat Haus Beer Mustard & Chips
Monday: Baked Rainbow Trout & Sweet Jasmine Rice
Tuesday: Mandarin Chicken & Japanese Chop Salad
Wednesday: Chicken Azteca & Corn on the Cob
Thursday: Grilled salmon & Creamy Pesto Sauce & Steamed Asparagus
Friday: Pizza Night
Saturday: Shrimp Tacos
I am trying a bunch of new recipes this week - I will be posting a bunch - so stay tuned!
Monday, January 18, 2010
Saturday, January 16, 2010
1 package Knorr creamy pesto sauce
1 Boboli thin crust pizza crust
1 package frozen spinach defrosted (you can also use fresh spinach)
5 button mushrooms sliced
2 Morning Star sausage patties (already prepared in the microwave)
Prepare the pesto sauce according to the package and spread on your crust. Top with as much spinach and mushrooms as you would like. Then crumble the "sausage patties" on top and finish up with desired amount of cheese. Bake according the the package directions on the Boboli crust. That's it! This is super easy, very yummy, and is completely vegetarian!
Friday, January 15, 2010
Mizithra Cheese and Browned Butter Pasta
2 sticks butter (1 cup) - you have to use real butter
0.4lbs Mizithra Cheese, shredded finely
1/2 lb Spaghetti noodles
Cut the butter into 6 - 8 pieces and bring to a boil over med-high heat. Once the butter starts to boil - stir frequently. It will start to rise and foam. Once it stops foaming, cook until it's a dark caramel color (and the smell will make you want to bathe in it!)
Turn off the burner and let it sit for a minute. Strain into a seperate bowl. Seperate pasta into your serving bowls. Spoon butter over each bowl of pasta and top with Mizithra cheese.
*Remember - a little butter goes a long way.
Pardon my French, but - can I get a HELL YA?
Cheesy Garlic Bread
Loaf of french bread, sliced horizontally in half
Johnny's Great Caesar Garlic Spread & Seasoning (find at Costco)
Butter (real of course!)
Spread butter on the bread, sprinkle with JGCGS&S and mozzarella - set your oven to broil (or as high as it will go) - and bake for about 5 minutes - or done to your liking.
Wednesday, January 13, 2010
Once I had that jar of sauce in my hand I just couldn't help myself! We ate dinner at 4:30p.m.
It was so delicious - it was like eating a gourmet meal - only it didn't take slaving over the stove all day - it just took the time to cook the pasta... you can't beat that!!
I served it with garlic bread - I used the Italian Bread I made yesterday, slathered it with butter, sprinkled it with a little garlic salt and grated Mozzerella and baked it to perfection (remember this only took the time to cook the pasta!!!)
Tuesday, January 12, 2010
Brown Butter White Chocolate Macadamia Nut Cookies - Betty Crocker
1/2 cup (1 stick) butter, don’t even think of using margarine
1 cup packed light or dark brown sugar
2 Tablespoons milk
1 large egg
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 coarsely chopped macadamia nuts
1 cup white chocolate chunks
Preheat oven to 350 degrees F. In a medium saucepan melt the butter, swirling and stirring the butter until nicely browned bits appear in the bottom of the pan. This may take about 5-7 minutes. Once the butter is browned, remove pan from heat and set aside to cool a bit while you measure out the dry ingredients and set them aside.
In the bowl of a stand mixer add the brown sugar and slightly cooled butter. Beat on medium speed for about 2 minutes. Add egg and beat for one minute more. Add milk and vanilla extract and beat to incorporate.
Turn the mixer off, scrape down the sides of the bowl and add the dry ingredients all at once. With either the stand mixer on low, or by hand with a spatula, incorporate the dry ingredients until just mixed in. Fold in the chopped nuts and white chocolate chips.
Scoop two teaspoon sized balls onto a lined baking sheet. Bake for 9-11 minutes or until cookies are deliciously golden. Remove from oven and let rest of the baking sheet for 3 minutes before removing to a cooling rack.
Sunday, January 10, 2010
Cook Chicken however you prefer until the chicken is completely done and cooked through. My favorite way is to bake the chicken after rolling it in egg and panko bread crumbs. However, I have bought chicken patties from Costco and used them in a pinch too.
Then just add ham and then cheese on top and bake until warm and cheese is melted. Super easy. Also, I use the packaged or bottled dijon mustard sauce to dip this in and it makes for a great, fast, and easy meal! Enjoy!
Tuesday- Chicken Roll ups, Salad and Rice a Roni
Wednesday- Homemade Chili, and Breadsticks
Thursday- Jen's Spinach Lasagna, Garlic Bread and Salad
Friday- Pizza Grilled Cheese
Saturday- Malibu Chicken, Potatoes au gratin and Salad
Sunday- Roast, onion soup red potatoes, rolls, salad
My picky, eats like a bird 6 year old (who is 2 lbs lighter than his 5 year old sister) took one bite and said - "I want 4 of these!!" and he ate 2 (which impressed me). I made a few changes based on availability and kids preference. I didn't add chorizo (a Mexican sausage - it's spicy and very greasy when cooked) I didn't add Emeril's Essence or ciabatta rolls b/c I don't have them on hand and finally - I used cheddar cheese on the kids burgers - just to tone down the spice factor.
Green Chile Mayo (recipe below)
Wednesday, January 6, 2010
Sunday Pot Stickers, Egg Rolls and Jasmine Rice (frozen from Costco)
Monday Roasted Raspberry Chipotle Chicken and Broccoli Salad
Tuesday Queensland Salad
Wednesday Salmon and Sweet Jasmine Rice
Thursday White Bean Chili and Cornbread
Friday Navajo Tacos
Saturday Spicy Hamburgers with Green Chile Mayo
I got an awesome cookbook from my Mom for Christmas called the "Worldwide Ward Cookbook" by Deanna Buxton. The recipes for Thursday, Friday and Saturdays meals are from that cookbook and will be posted soon with pictures!!
My kids don't like rice - so to ease them into loving rice, I eliminated the cilantro and the onion. They LOVED it made this way.
Sweet Jasmine Rice
1 1/3 C. Jasmine rice, uncooked (you can also use white rice)
1/2 C. sugar
3 C. Chicken Broth
Combine sugar and chicken broth. Stir until sugar dissolves. Add to (dry) rice in rice cooker. Cook.
Megans Rice - this one is delish too
1/2 T. vegetable oil
1/2 white onion, diced
1/2 bunch cilantro (chopped)
1 1/3 C. white rice (uncooked)
1/2 C. sugar
3 C. Chicken Broth
Saute onions and cilantro in oil--set aside. Combine sugar and chicken broth. Stir until sugar dissolves. Add to (dry) rice in rice cooker. Cook. Add onions and cilantro after rice is done.
**DO NOT USE THIS RECIPE WITH WHOLE GRAIN BROWN RICE**