It's been 'more of the same' around here this week, and I am still feeling pretty sub par. I have a few new recipes sprinkled in throughout the week that I am hoping to try; but happily, none too labor-intensive. Yada, yada, yada...I think that will do it for my weekly commentary. Can you tell that I am a woman who is tired of being pregnant and not even in the mood to type???? Sigh. At least I am not a total slacker, I did change my blog background to give everyone something new to look at. ;) What the heck...I will add a few random comments to each menu item, so you don't feel entirely cheated out of my thoughts for the week.
I have approximately four more weeks to go (with fingers crossed), and I am looking forward to moving on to the next stage of motherhood. For now, here is what we are planning for dinner this week...
Weekly Menu Plan: 01/31/10 - 02/06/10
Sunday, 01/31/10: Croissant Chicken Salad Sandwiches
(My mother in law brought us some prepared chicken salad and mini croissants that she had leftover from a church function, so we just called that our Sunday night meal.)
Monday, 02/01/10: Claire's Shepard's Pie
(This is a new (to us) recipe. We have some leftover mashed potatoes that need to be used, so I thought that this would be a good application. I have never made a Shepard's Pie before, but it looks totally easy and I have everything on hand for it.)
Tuesday, 02/02/10: Jen's Easy Green Chile Pork Enchiladas
(Again, I am using leftovers...pork roast from our Saturday night Green Chile Pork Roast feast.)
Wednesday, 02/03/10: Broiled Tilapia Parmesan, orzo, roasted broccoli
(I have only tried this dish once before, with good reviews. Hopefully, it will be a hit the second time around.)
Thursday, 02/04/10: Sandwich night! Grilled Cheese and Tomato sammies, tater tots, and roasted cauliflower
(My son is gonna love this dinner! This is as kid-friendly as it gets, I think. Just in case you are wondering...my lactose issues are improving, but I will probably still skip the cheese on my sandwich.)
Friday, 02/05/10: Roasted Chicken Thighs, Trader Joe's Piccata Simmer Sauce over pasta, glazed carrots
(This was a holdover from last week's menu. I needed to bump it in lieu of the pork roast that needed to be used right away. There is really no "recipe" involved, since this dinner barely qualifies as cooking. I plan to just do a simple roast on the chicken (with olive oil, salt, pepper, and lemon juice), add some jarred sauce to pasta/veggies and call it a night.)
Saturday, 02/06/10: Ina's Indonesian Ginger Chicken, brown rice, stir fry steamed veggie medley
(This is another new recipe. My friend Claire recently made this Barefoot Contessa dish and loved it. I will agree, it sounds delicious!)
January 31, 2010
January 24, 2010
Weekly Menu Plan: 01/24/10 - 01/30/10
I have been officially put on bed rest, so my dinners will be easier to prepare than usual and probably a bit repetitive. Since it is now my mission to just lay around and gestate, the husband has taken over cooking duty from here on out. I don't know how many new recipes we will try in the next 5 weeks (until our babies arrive), as I am going to try and make cooking dinner as easy as possible for him. We have a couple of carry-over meals that we did not get to last week, so that certainly fills up a some days, planning-wise. I hope everyone has a great week!
Weekly Menu Plan: 01/24/10 - 01/30/10
Sunday, 01/24/10: Blackened Fish Tacos, and Jen's Pinto Beans
Monday, 01/25/10: Jen's Indian Butter Chicken Surprise with Naan, rice, salad
Tuesday, 01/26/10: Spaghetti and Meatballs (pre-made baked meatballs, jar sauce, and cooked noodles...no recipe required!!!)
Wednesday, 01/27/10: Breakfast for Dinner: Sausage, Eggs, and Pancakes
Thursday, 01/28/10: Claire's Pork Chops and Swamp, steamed green beans, mashed potatoes
Friday, 01/29/10: Pasta & Co. Tomato Cheddar Soup, fresh baked bread, side salad
Saturday, 01/30/10: Jen's Green Chile Pork Roast and Potatoes (I had to bump my previously scheduled dinner, because my mother in law brought us a fully thawed pork roast that she decided not to use for a church function. Since it has to be cooked pronto, I am going to make my husband's favorite dinner with it.)
Weekly Menu Plan: 01/24/10 - 01/30/10
Sunday, 01/24/10: Blackened Fish Tacos, and Jen's Pinto Beans
Monday, 01/25/10: Jen's Indian Butter Chicken Surprise with Naan, rice, salad
Tuesday, 01/26/10: Spaghetti and Meatballs (pre-made baked meatballs, jar sauce, and cooked noodles...no recipe required!!!)
Wednesday, 01/27/10: Breakfast for Dinner: Sausage, Eggs, and Pancakes
Thursday, 01/28/10: Claire's Pork Chops and Swamp, steamed green beans, mashed potatoes
Friday, 01/29/10: Pasta & Co. Tomato Cheddar Soup, fresh baked bread, side salad
Saturday, 01/30/10: Jen's Green Chile Pork Roast and Potatoes (I had to bump my previously scheduled dinner, because my mother in law brought us a fully thawed pork roast that she decided not to use for a church function. Since it has to be cooked pronto, I am going to make my husband's favorite dinner with it.)
January 22, 2010
Loaded Broccoli Cheese Baked Potatoes
We went out to dinner last night, so my scheduled meal got pushed back a day. We are having these potatoes for dinner with a simple side salad. I am not feeling very verbose today, so I think I will leave my commentary at that. :)
Loaded Broccoli-Cheese Baked Potatoes
Adapted From: Eat At Home
Ingredients:
Kosher salt
olive oil
4 large baking potatoes, scrubbed
fresh broccoli, cut into florets
4 slices bacon, cooked and crumbled
3 Tbs. butter
3 Tbs. flour
1 1/2 cups warm milk
1 cup sharp cheddar cheese, shredded
salt and pepper to taste
2-3 dashes of Worcestershire sauce
1 tsp of Dijon mustard
butter (optional)
Directions:
Clean and scrub potatoes, dry with a kitchen towel. Rub outside of potatoes with olive oil and a sprinkle Kosher salt (this will get the skin flavorful and slightly crisp). Wrap each potato in foil packet individually. Bake them at 400 degrees for an 1 – 1 1/2 hours, or until tender.
Cut the broccoli in florets and steam in a pan until tender-crisp. Cook bacon until crisp, crumble and set aside for garnish.
In a skillet, melt the butter. Whisk in the flour and cook for a minute. Gradually whisk in the warm milk. Let it cook over medium heat until it begins to thicken a bit. Stir in the cheese, letting it melt into the sauce. Season with salt and pepper, add a couple dashes of Worcestershire sauce, and mix in the Dijon mustard until combined.
Split the baked potatoes open. Season with more salt and pepper to taste. Mash butter into potato if desired (optional). Top with broccoli, bacon and cheese sauce, then serve and enjoy!
The Result:
This was another hit...these turned out perfect! These potatoes rivaled any good restaurant baked potato that I have had, and they were easy to put together. The total cook time for our spuds took about an hour and fifteen minutes, and they were light and fluffy inside with a crisp and seasoned skin on the outside. Yum! Also, these were quite filling so they didn't just feel like a side dish. These are main coarse potatoes, for sure. I couldn't even eat my whole potato and I was stuffed. Once again, this recipe is a keeper. I am on a roll this week!
Loaded Broccoli-Cheese Baked Potatoes
Adapted From: Eat At Home
Ingredients:
Kosher salt
olive oil
4 large baking potatoes, scrubbed
fresh broccoli, cut into florets
4 slices bacon, cooked and crumbled
3 Tbs. butter
3 Tbs. flour
1 1/2 cups warm milk
1 cup sharp cheddar cheese, shredded
salt and pepper to taste
2-3 dashes of Worcestershire sauce
1 tsp of Dijon mustard
butter (optional)
Directions:
Clean and scrub potatoes, dry with a kitchen towel. Rub outside of potatoes with olive oil and a sprinkle Kosher salt (this will get the skin flavorful and slightly crisp). Wrap each potato in foil packet individually. Bake them at 400 degrees for an 1 – 1 1/2 hours, or until tender.
Cut the broccoli in florets and steam in a pan until tender-crisp. Cook bacon until crisp, crumble and set aside for garnish.
In a skillet, melt the butter. Whisk in the flour and cook for a minute. Gradually whisk in the warm milk. Let it cook over medium heat until it begins to thicken a bit. Stir in the cheese, letting it melt into the sauce. Season with salt and pepper, add a couple dashes of Worcestershire sauce, and mix in the Dijon mustard until combined.
Split the baked potatoes open. Season with more salt and pepper to taste. Mash butter into potato if desired (optional). Top with broccoli, bacon and cheese sauce, then serve and enjoy!
The Result:
This was another hit...these turned out perfect! These potatoes rivaled any good restaurant baked potato that I have had, and they were easy to put together. The total cook time for our spuds took about an hour and fifteen minutes, and they were light and fluffy inside with a crisp and seasoned skin on the outside. Yum! Also, these were quite filling so they didn't just feel like a side dish. These are main coarse potatoes, for sure. I couldn't even eat my whole potato and I was stuffed. Once again, this recipe is a keeper. I am on a roll this week!
January 20, 2010
White Castle-Style Sliders
Once again, my pregnancy has given me a hankerin' for something specific...sliders. While I find the frozen White Castle sliders are okay in a pinch, I could not justify making a meal out of them for dinner. The box of processed, convenience burgers are really not that healthy or cost effective. (Ingredient lists with items that I can't pronounce freak me out, so I try and steer clear of packaged foods as much as reasonably possible.) I decided to skip the box and make some sliders on my own. I did a little bit of Internet searching, and found this recipe on a fellow food blog. I have to make a couple substitutions for what I have on hand, but my version should be fairly close. This is another recipe that looks cheap, easy, and yummy...right up my alley! I don't know how they will actually compare to real White Castle sliders, but they look great nonetheless. I think I will serve our lil' burgers with a side salad and call it a meal. I have been looking forward to this dinner all week!
White Castle-Style Sliders
Amended recipe from: Mommy's Kitchen
(Original recipe from: Big Red Kitchen)
Ingredients:
1/2 cup dried onion flakes
2 pounds ground beef (use at least 80/20 ground beef; I actually have 73/27)
1/2 teaspoon of Lawry's seasoned salt
6 slices of American cheese
12 small dinner rolls
Dill pickle relish to taste
Directions:
Evenly spread the onions on the bottom of a 9 x 13 glass baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant pattie. Sprinkle with seasoned salt.
Bake in a 400 degree oven for 20 minutes.
Using a paper towel, pat the excess grease from the top of the pattie. Top with cheese slices, return to oven for 2 more minutes. Remove from oven, let set 5 minutes then cut into patties. Slice open and separate each dinner roll. Place bottom of rolls on a large platter. Using a spatula lift pattie with onion layer onto each bun bottom. Top each slider with some pickle relish on the bun lid and serve immediately.
The Result:
These were amazing! So simple and magically tasty!!! My almost-4-year-old proclaimed, "this dinner is YUMMY". A ringing endorsement if I have ever heard one. This meal was not complicated or fancy; but oh man, it sure hit the spot with all of us!
I would definitely stick to the original suggestion of 80/20 beef. The 73/27 was a little too fatty, and the meat actually shrunk in the pan quite a bit. I had to drain a lot of fat off of the meat to get it to where it needed to be. (***I would not go any leaner than 80/20...the fat is needed to rehydrate the dried onions.***) Even so, these little burgers were perfect. I didn't do pickle slices because I didn't have any on hand. Instead, a smear of Dill pickle relish was a great compromise. Also, I think I liked the relish better than I would have liked the slices anyway. Per bite, I got a balanced ratio of pickly-goodness to bun and burger. I still don't know if these are close to the original White Castle burgers, but I don't know if it really matters. These were so good on their own. This was exactly what I had in mind for sliders, and this easy recipe fulfilled my wish!
White Castle-Style Sliders
Amended recipe from: Mommy's Kitchen
(Original recipe from: Big Red Kitchen)
Ingredients:
1/2 cup dried onion flakes
2 pounds ground beef (use at least 80/20 ground beef; I actually have 73/27)
1/2 teaspoon of Lawry's seasoned salt
6 slices of American cheese
12 small dinner rolls
Dill pickle relish to taste
Directions:
Evenly spread the onions on the bottom of a 9 x 13 glass baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant pattie. Sprinkle with seasoned salt.
Bake in a 400 degree oven for 20 minutes.
Using a paper towel, pat the excess grease from the top of the pattie. Top with cheese slices, return to oven for 2 more minutes. Remove from oven, let set 5 minutes then cut into patties. Slice open and separate each dinner roll. Place bottom of rolls on a large platter. Using a spatula lift pattie with onion layer onto each bun bottom. Top each slider with some pickle relish on the bun lid and serve immediately.
The Result:
These were amazing! So simple and magically tasty!!! My almost-4-year-old proclaimed, "this dinner is YUMMY". A ringing endorsement if I have ever heard one. This meal was not complicated or fancy; but oh man, it sure hit the spot with all of us!
I would definitely stick to the original suggestion of 80/20 beef. The 73/27 was a little too fatty, and the meat actually shrunk in the pan quite a bit. I had to drain a lot of fat off of the meat to get it to where it needed to be. (***I would not go any leaner than 80/20...the fat is needed to rehydrate the dried onions.***) Even so, these little burgers were perfect. I didn't do pickle slices because I didn't have any on hand. Instead, a smear of Dill pickle relish was a great compromise. Also, I think I liked the relish better than I would have liked the slices anyway. Per bite, I got a balanced ratio of pickly-goodness to bun and burger. I still don't know if these are close to the original White Castle burgers, but I don't know if it really matters. These were so good on their own. This was exactly what I had in mind for sliders, and this easy recipe fulfilled my wish!
January 19, 2010
Chicken Oreganato
I am avoiding the grocery store like the plague, so I decided to switch around my meal plan so we could eat stuff we already have on hand tonight. This recipe looks yummy and simple. I am not sure what I will serve with it, probably some sort of starch component and a green veggie. This promises to be easy and delicious.
Chicken Oreganato
From: Meal Planning 101
*Original Recipe from Teresa @ Allrecipes.com
Ingredients:
8 chicken thighs
2 teaspoons dried oregano
salt and pepper to taste
1/4 cup olive oil
1/2 lemon, juiced
Zest of lemon
Directions:
Preheat the oven to 450 degrees. Rinse the chicken thighs and then pat dry. Season both sides of the chicken with salt and pepper and place skin side down in a greased 9x13 baking dish. In a resealable glass jar or container, add the olive oil, lemon zest and lemon juice, close tightly and shake well. Pour half the lemon oil over the chicken. Sprinkle the chicken thighs with 1 tsp of oregano and place in the oven.
Once they have baked for 15 minutes, flip the chicken over, drizzle with the remaining lemon oil and sprinkle on the remaining tsp of oregano. Place back in the oven for 15-20 minutes. To get a nice golden color on the skin, broil for a couple minutes at the end of the baking time.
Serve with wedges of lemon to squeeze more delicious lemony goodness on them at the table.
The Result:
This is the type of recipe that I just L-O-V-E! It was super-simple to put together, and it turned out really, really, really good. The chicken had great flavor, the texture of the meat was juicy, and the skin was perfectly crisp. Yum! I think the whole dish took less than 10 minutes to put together, and 1/2 hour total cook time. I did end up turning on the broiler for a few minutes to crisp up the skin (probably about 3-4 minutes tops), and it worked beautifully. We served this chicken with a side of whole wheat couscous and some steamed green beans. Lastly, we spooned some of the pan juices over both the chicken and the couscous. It was sooooo tasty! This dish will become a go-to favorite that we will make again and again!!!
Chicken Oreganato
From: Meal Planning 101
*Original Recipe from Teresa @ Allrecipes.com
Ingredients:
8 chicken thighs
2 teaspoons dried oregano
salt and pepper to taste
1/4 cup olive oil
1/2 lemon, juiced
Zest of lemon
Directions:
Preheat the oven to 450 degrees. Rinse the chicken thighs and then pat dry. Season both sides of the chicken with salt and pepper and place skin side down in a greased 9x13 baking dish. In a resealable glass jar or container, add the olive oil, lemon zest and lemon juice, close tightly and shake well. Pour half the lemon oil over the chicken. Sprinkle the chicken thighs with 1 tsp of oregano and place in the oven.
Once they have baked for 15 minutes, flip the chicken over, drizzle with the remaining lemon oil and sprinkle on the remaining tsp of oregano. Place back in the oven for 15-20 minutes. To get a nice golden color on the skin, broil for a couple minutes at the end of the baking time.
Serve with wedges of lemon to squeeze more delicious lemony goodness on them at the table.
The Result:
This is the type of recipe that I just L-O-V-E! It was super-simple to put together, and it turned out really, really, really good. The chicken had great flavor, the texture of the meat was juicy, and the skin was perfectly crisp. Yum! I think the whole dish took less than 10 minutes to put together, and 1/2 hour total cook time. I did end up turning on the broiler for a few minutes to crisp up the skin (probably about 3-4 minutes tops), and it worked beautifully. We served this chicken with a side of whole wheat couscous and some steamed green beans. Lastly, we spooned some of the pan juices over both the chicken and the couscous. It was sooooo tasty! This dish will become a go-to favorite that we will make again and again!!!
January 17, 2010
Slow Cooker 20 to 40 Garlic Chicken
I found this recipe on a blog I follow called A Year of Slow Cooking. I think I have explained before that the blog author also put out a cookbook recently called Make It Fast, Cook It Slow by Stephanie O'Dea. Both book and blog are excellent, with lots of easy and family-relevant recipes from which to draw inspiration.
Stephanie's instructions indicate that you can use either chicken parts or the whole bird for this dish; I opted for the whole chicken. I typically don't have good luck with chicken--especially whole chicken--in the slow cooker, but I am hoping that this recipe breaks that unfortunate trend. I like the simplicity of the 'whole-chicken-in-the-crock pot' idea, because I can usually make the excess parts pull double duty. I plan to use the leftover carcass and drippings to make homemade chicken stock later this evening. Roasted potatoes and glazed carrots will round out our chicken dinner. Keep your fingers crossed for me!
Slow Cooker 20 to 40 Clove Garlic Chicken
From: A Year of Slow Cooking
Ingredients:
3-4 pounds chicken (either whole OR bone-in, skin-on parts)
1 large onion, sliced (I used 2 medium-sized onions)
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact (I used 20 cloves)
Directions:
I used a 6 quart oval slow cooker. Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion.
***Do not add water.*** Cover and cook on low for 6-8 hours, or on high for 4-5 hours.
Jen's Notes:
I put my chicken breast-side down, on top of the onions. I set my slow cooker on high, to cook for 4 hours.
The Result:
This was not great. Once again, my chicken dried out! I think I am giving up on the "whole chicken in the slow cooker" idea. I just can't seem to make it work. I know other people do it with good results, but mine always turns out dry, flavorless, and unappetizing looking. Sigh...oh well. I was also surprised by the amount of liquid that ended up in the slow cooker. The onions and chicken gave off a bunch of drippings, which basically turned the chicken into a stew. The chicken skin was absolute rubber. Ick...not good. I did like the flavor of the garlic and onions on top of the chicken (with skin removed), but that is all the positive feedback I can muster right now. Other than that, I am fairly disappointed. This recipe did, however, make me want to make the real French version of this dish, 'Chicken with 40 Cloves'. There was enough of a vague resemblance to make me crave the real deal. Needless to say, I don't think I will make this recipe again (certainly not with a whole chicken).
Stephanie's instructions indicate that you can use either chicken parts or the whole bird for this dish; I opted for the whole chicken. I typically don't have good luck with chicken--especially whole chicken--in the slow cooker, but I am hoping that this recipe breaks that unfortunate trend. I like the simplicity of the 'whole-chicken-in-the-crock pot' idea, because I can usually make the excess parts pull double duty. I plan to use the leftover carcass and drippings to make homemade chicken stock later this evening. Roasted potatoes and glazed carrots will round out our chicken dinner. Keep your fingers crossed for me!
Slow Cooker 20 to 40 Clove Garlic Chicken
From: A Year of Slow Cooking
Ingredients:
3-4 pounds chicken (either whole OR bone-in, skin-on parts)
1 large onion, sliced (I used 2 medium-sized onions)
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact (I used 20 cloves)
Directions:
I used a 6 quart oval slow cooker. Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion.
***Do not add water.*** Cover and cook on low for 6-8 hours, or on high for 4-5 hours.
Jen's Notes:
I put my chicken breast-side down, on top of the onions. I set my slow cooker on high, to cook for 4 hours.
The Result:
This was not great. Once again, my chicken dried out! I think I am giving up on the "whole chicken in the slow cooker" idea. I just can't seem to make it work. I know other people do it with good results, but mine always turns out dry, flavorless, and unappetizing looking. Sigh...oh well. I was also surprised by the amount of liquid that ended up in the slow cooker. The onions and chicken gave off a bunch of drippings, which basically turned the chicken into a stew. The chicken skin was absolute rubber. Ick...not good. I did like the flavor of the garlic and onions on top of the chicken (with skin removed), but that is all the positive feedback I can muster right now. Other than that, I am fairly disappointed. This recipe did, however, make me want to make the real French version of this dish, 'Chicken with 40 Cloves'. There was enough of a vague resemblance to make me crave the real deal. Needless to say, I don't think I will make this recipe again (certainly not with a whole chicken).
Weekly Menu Plan: 01/17/10 - 01/23/10
This past week went smoothly with the ol' meal plan; only having to put one meal on hold (last night chicken dinner) in lieu of using up some leftovers instead. I have an amazing group of friends that threw me a fantastic baby shower yesterday, and I was able to bring home a bounty of food from the party. We happily munched on the leftover shower food for dinner; and we still have enough for lunches today, as well.
For the upcoming week, I am still trying to do limited grocery shopping. Again, most of my meal planning ideas are all about using stuff I already have on hand. Preparation for the arrival of our twins is in full swing around here, so the last thing I want to deal with is grocery shopping/lengthy dinner preparation. At my house, it is all about babies, babies, babies right now!!!!
Weekly Menu Plan: 01/17/10 - 01/23/10
Sunday, 01/17/10: Slow Cooker 20 to 40 Garlic Chicken, roasted potatoes, glazed carrots (new recipe from last week) and homemade chicken stock
Monday, 01/18/10: Jen's Mushroom and Edamame (Peas) Risotto, side salad (I originally made this dish with edamame, but I don't have any on hand this time. For a quick edamame substitution...I am going to follow this recipe, but just substitute green, frozen peas for a similar result. Also, I am going to wilt some fresh spinanch into the dish for a little extra nutrition and crumble some bacon on top for garnish. Afterall, everything is better with bacon on it!)
Tuesday, 01/19/10: Chicken Oreganato, couscous, steamed green beans (new recipe)
Wednesday, 01/20/10: White Castle-style Sliders, side salad (new recipe)
Thursday, 01/21/10: Dinner out!
Friday, 01/22/10: Loaded Broccoli-Cheese Baked Potatoes, salad (new recipe)
Saturday, 01/23/10: Pizza Take Out (My In-Law's are bringing a pizza over for dinner. No cooking for me!)
For the upcoming week, I am still trying to do limited grocery shopping. Again, most of my meal planning ideas are all about using stuff I already have on hand. Preparation for the arrival of our twins is in full swing around here, so the last thing I want to deal with is grocery shopping/lengthy dinner preparation. At my house, it is all about babies, babies, babies right now!!!!
Weekly Menu Plan: 01/17/10 - 01/23/10
Sunday, 01/17/10: Slow Cooker 20 to 40 Garlic Chicken, roasted potatoes, glazed carrots (new recipe from last week) and homemade chicken stock
Monday, 01/18/10: Jen's Mushroom and Edamame (Peas) Risotto, side salad (I originally made this dish with edamame, but I don't have any on hand this time. For a quick edamame substitution...I am going to follow this recipe, but just substitute green, frozen peas for a similar result. Also, I am going to wilt some fresh spinanch into the dish for a little extra nutrition and crumble some bacon on top for garnish. Afterall, everything is better with bacon on it!)
Tuesday, 01/19/10: Chicken Oreganato, couscous, steamed green beans (new recipe)
Wednesday, 01/20/10: White Castle-style Sliders, side salad (new recipe)
Thursday, 01/21/10: Dinner out!
Friday, 01/22/10: Loaded Broccoli-Cheese Baked Potatoes, salad (new recipe)
Saturday, 01/23/10: Pizza Take Out (My In-Law's are bringing a pizza over for dinner. No cooking for me!)
January 14, 2010
Vegetarian Frittata with Mushrooms
I know I have posted this recipe a few times in the past, but never with my amended version of added mushrooms. Also, I don't think I have a photo of the final dish; so I think an update would be nice. This is our favorite go-to frittata recipe. Yummy, healthy, and easy to put together!
Vegetarian Frittata
Adapted From: Pasta & Co. Encore cookbook
Ingredients:
2 Tbsp extra virgin olive oil
1 large yellow onion, peeled and cut into 1/4-inch crescents
1 (6 OR 8 oz.)package of sliced fresh mushrooms (either crimini or button work well)
2 cups fresh spinach leaves, cut into a chiffonade
1 bell pepper, preferably red, roasted, peeled, seeded, and cut into 1/4-inch die (I use jarred roasted red pepper, dried thoroughly with paper towels)
1-2 cloves of garlic, minced
8 large eggs
1/2 tsp salt
8 grinds cracked black pepper
3/4 cup freshly grated Parmesan cheese
Directions:
Generously butter a 9 or 10 inch pie plate. Heat the olive oil in a saute pan. Add onions and saute until browned.Add mushrooms and cook until tender. Add garlic and saute for another minute. Add the spinach and cook just until wilted. Stir in the roasted pepper and remove from heat. Spoon the vegetables into the buttered pie plate, distributing evenly. Let cool.
Meanwhile, beat the eggs in a large bowl just until yolks and whites are blended. Add salt, pepper, Parmesan cheese. Mix thoroughly.
When vegetable mixture has cooled, pour egg mixture over it, again making sure that the ingredients are evenly distributed.
(PREPARE AHEAD NOTE: If needed, dish can now be set aside, covered, and refrigerated, for up to 8 hours before baking.)
When ready to bake, preheat oven to 450. Bake for approximately 15-20 minutes, or until the edges of the frittata are golden brown and the center is set but still slightly creamy. Do not over bake. Remove frittata to a rack and let cool approximately 15 minutes. Carefully loosen frittata from the pan with a metal spatula. Slide out and continue to cool on rack. To serve either hot or at room temperature, slide frittata onto a flat surface and cut into wedges.
Jen's Notes:
You could easily substitute Egg Beaters or a combo of yolks and whites to cut down on calories and fat in this dish. Even with normal eggs, it is still a pretty healthy meal. We usually just serve this frittata along with a simple loaf of bread and butter.
The Result:
Great, as usual!!! This really is a family favorite!!!
Vegetarian Frittata
Adapted From: Pasta & Co. Encore cookbook
Ingredients:
2 Tbsp extra virgin olive oil
1 large yellow onion, peeled and cut into 1/4-inch crescents
1 (6 OR 8 oz.)package of sliced fresh mushrooms (either crimini or button work well)
2 cups fresh spinach leaves, cut into a chiffonade
1 bell pepper, preferably red, roasted, peeled, seeded, and cut into 1/4-inch die (I use jarred roasted red pepper, dried thoroughly with paper towels)
1-2 cloves of garlic, minced
8 large eggs
1/2 tsp salt
8 grinds cracked black pepper
3/4 cup freshly grated Parmesan cheese
Directions:
Generously butter a 9 or 10 inch pie plate. Heat the olive oil in a saute pan. Add onions and saute until browned.Add mushrooms and cook until tender. Add garlic and saute for another minute. Add the spinach and cook just until wilted. Stir in the roasted pepper and remove from heat. Spoon the vegetables into the buttered pie plate, distributing evenly. Let cool.
Meanwhile, beat the eggs in a large bowl just until yolks and whites are blended. Add salt, pepper, Parmesan cheese. Mix thoroughly.
When vegetable mixture has cooled, pour egg mixture over it, again making sure that the ingredients are evenly distributed.
(PREPARE AHEAD NOTE: If needed, dish can now be set aside, covered, and refrigerated, for up to 8 hours before baking.)
When ready to bake, preheat oven to 450. Bake for approximately 15-20 minutes, or until the edges of the frittata are golden brown and the center is set but still slightly creamy. Do not over bake. Remove frittata to a rack and let cool approximately 15 minutes. Carefully loosen frittata from the pan with a metal spatula. Slide out and continue to cool on rack. To serve either hot or at room temperature, slide frittata onto a flat surface and cut into wedges.
Jen's Notes:
You could easily substitute Egg Beaters or a combo of yolks and whites to cut down on calories and fat in this dish. Even with normal eggs, it is still a pretty healthy meal. We usually just serve this frittata along with a simple loaf of bread and butter.
The Result:
Great, as usual!!! This really is a family favorite!!!
January 13, 2010
Loaded Baked Potato Soup
I think my pregnancy cravings are really starting to get aggressive. All I can think about lately is restaurant-style, dairy-laden, baked potato soup. You know...the kind with cheese, bacon, green onions, and sour cream for "garnish". Dairy products are not my friend these days, so I am not sure why I want a soup completely chock full o' lactose so badly. The only explanation is pregnancy cravings. I searched around on the Internet and finally found a soup that promises to fulfill all my starchy/creamy/soupy desires. I am going to make a quick salad to go along side of our yummy soup, and dinner will be served!
Loaded Baked Potato Soup
From: Cooking During Stolen Moments
Ingredients:
1 lb. bacon, diced (See Results below: I used a lot less)
1 onion, diced
5 large Russet potatoes, peeled and cubed
3 cups chicken stock
3 Tablespoons butter
3 Tablespoons flour
1 1/2 cups milk
3 green onions, sliced
3/4 cup shredded cheddar cheese, divided
1/2 teaspoons black pepper
Sour cream for garnish, optional
(***Add a few sprinkles of white wine vinegar to balance the dish before serving.***)
Directions:
1. In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 T. of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.
2. Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.
3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.
4. Add 1/2 c. shredded cheese, three-fourths of the bacon and half the sliced green onions to pot. Add pepper. Stir to combine. Cook an additional 5 minutes.
5. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.
The Result:
This was exactly what I wanted in a Baked Potato Soup. It was so satisfying!
I did make a couple of little changes, but nothing too major. For example, I used 4 potatoes instead of 5. Then, I only had Monterrey Jack cheese on hand (not cheddar), so that is what I used. I mixed half of the cheese I had (about 1/2 cup) into the sauce pan with the milk, to make the cheese melt better and the overall dish more cohesive. I only used 6 slices of bacon, and not the full pound recommended. A pound of bacon just seemed unnecessary. I cooked the full strips until crisp, and then crumbled them on top for garnish. It still turned out savory and bacony, and we didn't miss the extra fat/calories from the superfluous meat.
Lastly, I sprinkled some white wine vinegar into the soup right before serving. Maybe about a teaspoon or so total. It was a little too creamy and dull, so it really needed a small hit of acid to balance the flavors. The white wine vinegar was perfect...it gave the dish a tiny bit of brightness that it otherwise did not have. I would definitely not skip the vinegar.*** In the end, I totally forgot about the sour cream as a garnish. It was still great soup; so really the sour cream would have been just a little added touch, not a major flavor component.
This soup was a hit with my family, and this recipe is a keeper!
Loaded Baked Potato Soup
From: Cooking During Stolen Moments
Ingredients:
1 lb. bacon, diced (See Results below: I used a lot less)
1 onion, diced
5 large Russet potatoes, peeled and cubed
3 cups chicken stock
3 Tablespoons butter
3 Tablespoons flour
1 1/2 cups milk
3 green onions, sliced
3/4 cup shredded cheddar cheese, divided
1/2 teaspoons black pepper
Sour cream for garnish, optional
(***Add a few sprinkles of white wine vinegar to balance the dish before serving.***)
Directions:
1. In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 T. of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.
2. Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.
3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.
4. Add 1/2 c. shredded cheese, three-fourths of the bacon and half the sliced green onions to pot. Add pepper. Stir to combine. Cook an additional 5 minutes.
5. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.
The Result:
This was exactly what I wanted in a Baked Potato Soup. It was so satisfying!
I did make a couple of little changes, but nothing too major. For example, I used 4 potatoes instead of 5. Then, I only had Monterrey Jack cheese on hand (not cheddar), so that is what I used. I mixed half of the cheese I had (about 1/2 cup) into the sauce pan with the milk, to make the cheese melt better and the overall dish more cohesive. I only used 6 slices of bacon, and not the full pound recommended. A pound of bacon just seemed unnecessary. I cooked the full strips until crisp, and then crumbled them on top for garnish. It still turned out savory and bacony, and we didn't miss the extra fat/calories from the superfluous meat.
Lastly, I sprinkled some white wine vinegar into the soup right before serving. Maybe about a teaspoon or so total. It was a little too creamy and dull, so it really needed a small hit of acid to balance the flavors. The white wine vinegar was perfect...it gave the dish a tiny bit of brightness that it otherwise did not have. I would definitely not skip the vinegar.*** In the end, I totally forgot about the sour cream as a garnish. It was still great soup; so really the sour cream would have been just a little added touch, not a major flavor component.
This soup was a hit with my family, and this recipe is a keeper!
January 10, 2010
Weekly Menu Plan: 01/10/10 - 01/16/10
My mother in law ended up bringing dinner over to us last night, so my Baked Deviled Chicken Legs recipe is on hold until this evening. She made a yummy Taco Soup with 3 kinds of beans, hominy, corn,tomatoes, taco seasoning, and ground beef. Actually, it was more like a stew. It wasn't overly spicy, but had plenty of Tex-Mex inspired flavors. I will have to bug her for the recipe, because we all really liked it. Thankfully, she brought a huge slow cooker full of the soup/stew, and then left all the leftovers for us. We have enough food for at least one more dinner. I love it when that happens!
Other than that, I think I will continue on doing light grocery shopping and only buy the necessary items, while focusing on getting most of my meal planning ideas from my freezer and pantry. I am getting low on protein items, but I still have a couple of weeks to go before I totally run out. With two meals already accounted for, I only have to figure out five more dinners for the rest of the week. Yippee!
Weekly Menu Plan: 01/10/10 - 01/16/10
Sunday, 01/10/10: Baked Deviled Chicken Legs, Creamy Parmesan Orzo, veggies (see previous post)
Monday, 01/11/10: Leftover Taco Soup/Stew
Tuesday, 01/12/10: Jen's Slow Cooker Italian Meatballs (for Hoagies), salad
Wednesday, 01/13/10: Loaded Baked Potato Soup, salad (new recipe)
Thursday, 01/14/10: Vegetarian Frittata (with mushrooms), salad
Friday, 01/15/10: Jen's Swiss Steak, mashed potatoes, roasted zucchini and yellow squash
Saturday, 01/16/10: Leftovers
Other than that, I think I will continue on doing light grocery shopping and only buy the necessary items, while focusing on getting most of my meal planning ideas from my freezer and pantry. I am getting low on protein items, but I still have a couple of weeks to go before I totally run out. With two meals already accounted for, I only have to figure out five more dinners for the rest of the week. Yippee!
Weekly Menu Plan: 01/10/10 - 01/16/10
Sunday, 01/10/10: Baked Deviled Chicken Legs, Creamy Parmesan Orzo, veggies (see previous post)
Monday, 01/11/10: Leftover Taco Soup/Stew
Tuesday, 01/12/10: Jen's Slow Cooker Italian Meatballs (for Hoagies), salad
Wednesday, 01/13/10: Loaded Baked Potato Soup, salad (new recipe)
Thursday, 01/14/10: Vegetarian Frittata (with mushrooms), salad
Friday, 01/15/10: Jen's Swiss Steak, mashed potatoes, roasted zucchini and yellow squash
Saturday, 01/16/10: Leftovers
January 9, 2010
Baked Deviled Chicken Legs and Creamy Parmesan Orzo
It seems that lately I have been getting a lot of inspiration from other food blogs and websites. I just don't have the energy to be very creative. Also, I rationalize that other people produce food blogs/websites to be used...right???? Right!!! Well, this recipe is no exception. I found this dish on a website I follow called Simply Recipes. Okay...not the exact recipe, but one that I could tailor to my needs. My plan is to adapt the general recipe flavor profile into something that will work for us.
I found some frozen chicken legs in my freezer from last July (eekkkk!!!). My original idea for these legs was to do a "shake and bake" type of thing, but that sounded a little too boring. I don't typically buy packaged breading mixes, so I knew I wanted to make something up on my own. However, I wanted a baked and breaded chicken leg dish that used components that I have not tried to put together myself. Something just a little out of the norm. I found this recipe suited for chicken wings, but I think the ingredients are versatile enough to use for my legs. I decided that I would make a hybrid recipe of my Jen's Baked Buffalo Chicken Legs dish and this Spicy Breaded Chicken Wings recipe from Simply Recipes. I think I will serve our chicken with a side of Creamy Parmesan Orzo (one of my favorite Cooking Light recipes) and some steamed veggies. I am looking forward to fusing these two dishes together for our evening meal.
Baked Deviled Chicken Legs
Partially adapted from: Simply Recipes
Ingredients:
cooking spray
1/3 cup Dijon mustard
1 Tbsp canola oil
2 teaspoons white wine vinegar
1 teaspoon dry mustard
1/4 teaspoon cayenne
1 cup seasoned bread crumbs or Panko (I will probably use a combo of both. Fresh bread crumbs are preferred)
1/2 cup freshly grated Parmesan cheese (about 3 ounces)
4-6 chicken legs (skin-on, bone-in)
Directions:
Preheat oven to 400 degrees. Place wire rack on a cookie sheet, spray with cooking spray, and set aside. (I use a cookie cooling rack for my wire rack.)
In a large shallow bowl, whisk together the Dijon mustard, canola oil, white wine vinegar, dry mustard, and cayenne. In another bowl toss together the Parmesan and bread crumbs.
Working one at time, coat the chicken wings with the mustard mixture, rubbing the mixture in well. Then press the legs into the bread crumb mixture, making sure to coat all sides well with the bread crumbs. Place the legs on the prepared cookie sheet rack.
Bake for 45 minutes at 400 degrees; or until juices run clear, chicken is cooked through, and crust is golden brown. Serve and enjoy!
The Result:
This was just so-so. It is completely possible that the 'meh' result was my fault. Maybe I didn't adapt the ingredients quantities appropriately for the cut of chicken that I used (i.e. the legs vs. the wings used in the original recipe). I am not sure...but we were under-whelmed, to say the least. I thought the tang of the mustard seasoning was good, but it wasn't as zesty as I thought it was going to be. I tasted the mustard mixture right before I coated the the chicken, and it was pretty tangy. I thought that would translate more into the final dish. Also, I think that the lack of salt and pepper in the recipe was noticeable. I think a sprinkling of salt/pepper on the chicken would have gone a long way in making this dish better suited for us. We did end up seasoning at the table; and it did improve the flavor quite a bit.
This wasn't a bad recipe by any means,but I think I just expected a little more zip or something. The husband said that it was good, but it would probably not be a recipe that he requested. Overall, it was something different to do with coated/breaded/baked chicken parts, so that is a check in the positive column. I might make this again, but I would probably need to play with the ingredients quantities to jazz it up (assuming that I am not using wings and following the original recipe again).
I found some frozen chicken legs in my freezer from last July (eekkkk!!!). My original idea for these legs was to do a "shake and bake" type of thing, but that sounded a little too boring. I don't typically buy packaged breading mixes, so I knew I wanted to make something up on my own. However, I wanted a baked and breaded chicken leg dish that used components that I have not tried to put together myself. Something just a little out of the norm. I found this recipe suited for chicken wings, but I think the ingredients are versatile enough to use for my legs. I decided that I would make a hybrid recipe of my Jen's Baked Buffalo Chicken Legs dish and this Spicy Breaded Chicken Wings recipe from Simply Recipes. I think I will serve our chicken with a side of Creamy Parmesan Orzo (one of my favorite Cooking Light recipes) and some steamed veggies. I am looking forward to fusing these two dishes together for our evening meal.
Baked Deviled Chicken Legs
Partially adapted from: Simply Recipes
Ingredients:
cooking spray
1/3 cup Dijon mustard
1 Tbsp canola oil
2 teaspoons white wine vinegar
1 teaspoon dry mustard
1/4 teaspoon cayenne
1 cup seasoned bread crumbs or Panko (I will probably use a combo of both. Fresh bread crumbs are preferred)
1/2 cup freshly grated Parmesan cheese (about 3 ounces)
4-6 chicken legs (skin-on, bone-in)
Directions:
Preheat oven to 400 degrees. Place wire rack on a cookie sheet, spray with cooking spray, and set aside. (I use a cookie cooling rack for my wire rack.)
In a large shallow bowl, whisk together the Dijon mustard, canola oil, white wine vinegar, dry mustard, and cayenne. In another bowl toss together the Parmesan and bread crumbs.
Working one at time, coat the chicken wings with the mustard mixture, rubbing the mixture in well. Then press the legs into the bread crumb mixture, making sure to coat all sides well with the bread crumbs. Place the legs on the prepared cookie sheet rack.
Bake for 45 minutes at 400 degrees; or until juices run clear, chicken is cooked through, and crust is golden brown. Serve and enjoy!
The Result:
This was just so-so. It is completely possible that the 'meh' result was my fault. Maybe I didn't adapt the ingredients quantities appropriately for the cut of chicken that I used (i.e. the legs vs. the wings used in the original recipe). I am not sure...but we were under-whelmed, to say the least. I thought the tang of the mustard seasoning was good, but it wasn't as zesty as I thought it was going to be. I tasted the mustard mixture right before I coated the the chicken, and it was pretty tangy. I thought that would translate more into the final dish. Also, I think that the lack of salt and pepper in the recipe was noticeable. I think a sprinkling of salt/pepper on the chicken would have gone a long way in making this dish better suited for us. We did end up seasoning at the table; and it did improve the flavor quite a bit.
This wasn't a bad recipe by any means,but I think I just expected a little more zip or something. The husband said that it was good, but it would probably not be a recipe that he requested. Overall, it was something different to do with coated/breaded/baked chicken parts, so that is a check in the positive column. I might make this again, but I would probably need to play with the ingredients quantities to jazz it up (assuming that I am not using wings and following the original recipe again).
January 6, 2010
Pioneer Woman's White Chili
I spied this recipe on the Pioneer Woman website a couple of days ago, and it looked really, really good. I mean really good. It must be a pregnancy craving type of thing, because I rearranged my menu plan several times to accommodate this chili. The ingredients are fairly simple, but it just looks like it will hit the spot. There is even some dairy in this dish, so I am willing to endure discomfort (with the help of my anti-nausea medication) to try this out. I know...the sacrifices I make for yummy food!!!
Anyway, I don't have exactly everything on hand that is listed in the ingredients; but I am hoping to make a couple of simple substitutions to get a pretty close facsimile of PW's end result. I am going to serve my white chili with a simple romaine side salad and hope that this recipe turns out as good as it looks.
Here is the link to her original recipe. She photographs and explains each step, so why reinvent the wheel??? I will list my substitutions below, as well.
Pioneer Woman's White Chili
Since we are not feeding an army of hungry country folk, but just a mere 3 people (with some leftovers for lunches), I need to decrease the quantities used in this recipe to suit our family.
Okay, here is what I am doing differently:
* I am going to boil just 2 good-sized boneless, skinless chicken breasts in some homemade chicken stock instead of the whole cut up chicken. Then, I will let it cool and then shred it. Why chicken breasts? Well, that is what I have to work with. I know on-the-bone white and dark meat would yield a better result; but hey, I am not going make an extra trip to the store.
*Next, I forgot to buy dried Great Northern beans at the store. However, I was pleasantly surprised to find a long-ago purchased can in the back of my pantry. I will use that can with another can of white Cannellini beans to fortify this dish. As always with canned beans, I rinse and drain the can liquid off of them before using (it is just way too salty).
*Lastly, as I mentioned before, I need to decrease ingredients quantities. So, I will pretty much taste as I go to get the correct balance with seasonings. I am not sure how much liquid I will use either; so I guess I will play that by ear, too. Luckily, chili is usually pretty forgiving so I am confident the final outcome will be close to the intended version of this recipe.
Wish me luck!
The Result:
This was fantastically delicious! It was sooooooo freakin' yummy! We all absolutely loved it. Even with my shortcuts, this turned out awesome. I am actually jealous that the husband is taking the leftovers to work for his lunch tomorrow. I can't even think of one critical point about this dish. It was great as-is. We topped our chili with some chopped cilantro, a dollop of sour cream, and some Jack cheese. Yum! It didn't need anything else!!! Also, I wouldn't hesitate to use canned beans and just the chicken breasts again. It was just the right quantity for us and it shaved some cooking time off, since the beans were already 'cooked'. I think the whole dish-including some time to simmer-took about an hour to put together. This is a total keeper! PW rocks!!!
Anyway, I don't have exactly everything on hand that is listed in the ingredients; but I am hoping to make a couple of simple substitutions to get a pretty close facsimile of PW's end result. I am going to serve my white chili with a simple romaine side salad and hope that this recipe turns out as good as it looks.
Here is the link to her original recipe. She photographs and explains each step, so why reinvent the wheel??? I will list my substitutions below, as well.
Pioneer Woman's White Chili
Since we are not feeding an army of hungry country folk, but just a mere 3 people (with some leftovers for lunches), I need to decrease the quantities used in this recipe to suit our family.
Okay, here is what I am doing differently:
* I am going to boil just 2 good-sized boneless, skinless chicken breasts in some homemade chicken stock instead of the whole cut up chicken. Then, I will let it cool and then shred it. Why chicken breasts? Well, that is what I have to work with. I know on-the-bone white and dark meat would yield a better result; but hey, I am not going make an extra trip to the store.
*Next, I forgot to buy dried Great Northern beans at the store. However, I was pleasantly surprised to find a long-ago purchased can in the back of my pantry. I will use that can with another can of white Cannellini beans to fortify this dish. As always with canned beans, I rinse and drain the can liquid off of them before using (it is just way too salty).
*Lastly, as I mentioned before, I need to decrease ingredients quantities. So, I will pretty much taste as I go to get the correct balance with seasonings. I am not sure how much liquid I will use either; so I guess I will play that by ear, too. Luckily, chili is usually pretty forgiving so I am confident the final outcome will be close to the intended version of this recipe.
Wish me luck!
The Result:
This was fantastically delicious! It was sooooooo freakin' yummy! We all absolutely loved it. Even with my shortcuts, this turned out awesome. I am actually jealous that the husband is taking the leftovers to work for his lunch tomorrow. I can't even think of one critical point about this dish. It was great as-is. We topped our chili with some chopped cilantro, a dollop of sour cream, and some Jack cheese. Yum! It didn't need anything else!!! Also, I wouldn't hesitate to use canned beans and just the chicken breasts again. It was just the right quantity for us and it shaved some cooking time off, since the beans were already 'cooked'. I think the whole dish-including some time to simmer-took about an hour to put together. This is a total keeper! PW rocks!!!
January 5, 2010
Jen's Grilled Steak Kabobs
We are having warm weather here in AZ (not that it is ever "cold", but it has been in the 70's this week), so we decided to grill something for dinner tonight. I rummaged through my freezer and found some cubed beef (or steak) that I got on sale a couple of weeks ago. I didn't mark on the package exactly what kind of beef (or steak) it is, but I think it is cubed sirloin. I could be wrong, though. I figured we could spear it on a stick and grill it up no matter what it is. I concocted an easy marinade, so all I have to do later is cut up the veggies and assemble the kabobs. The husband will take care of the grilling part. I plan on serving these grilled beef skewers with a saffron rice mix I have on hand, and some steamed veggies.
Jen's Grilled Steak Kabobs
Ingredients:
1 lb. of cubed steak, marinated (sirloin, rib eye, etc.)
1 red onion
1 red bell pepper
1 yellow bell pepper
6 oz. of whole button mushrooms
meat marinade of your choice (see mine below)
For Marinade:
2 Tablespoons of olive oil
1 Tablespoon of Heinz 57 (or your favorite steak sauce)
1 Tablespoon of Worcestershire sauce
1 Teaspoon of red wine vinegar
2-3 dashes of Tabasco sauce (or other hot sauce)
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of paprika
small pinch of kosher salt
Lawry's Seasoned Salt to taste
black pepper to taste
Directions:
Place meat in zip top bag with all marinade ingredients. Marinate meat for 4 hours in fridge. Take meat out of fridge and bring to room temp approximately 1/2 hour before cooking.
Cut up red and yellow peppers, mushrooms if needed, and red onion into bite sized chunks. Lightly coat cut veggies with oil and season with salt and pepper. Skewer marinated meat cubes onto steel or bamboo skewers, alternating with veggies (if you are using bamboo skewers, remember to soak them in water a couple hours before cooking so they don't burn on the grill). Grill over medium heat, until meat reaches desired doneness and veggies are cooked, but firm. Rest meat for 5-10 minutes and then serve.
The Result:
I was right...I have no idea what type of meat I used. All I know is that it was not sirloin. The meat must have been some sort of stew meat. It was flavorful, but not tender. I would even venture to call it chewy. Thankfully, it was edible...AND despite the texture problems...these kabobs were quite good. My poor kid had some trouble getting the meat to go down (I made sure to cut his into tiny pieces so he wouldn't choke). Next time, I will make sure to use the proper cut of meat. Duh!
Okay, other than the meat issue...these were really good and easy to assemble and cook. The husband said that the flavor was probably the best that he has ever had on a kabob. I think I will do these over again soon with the right cut of meat. Then, my rating can be bumped up to fan-freakin'-tastic. If these look good to you, I would suggest trying them. Just make sure to not be a total airhead like me, and pay attention to the meat you are buying/using.
Jen's Grilled Steak Kabobs
Ingredients:
1 lb. of cubed steak, marinated (sirloin, rib eye, etc.)
1 red onion
1 red bell pepper
1 yellow bell pepper
6 oz. of whole button mushrooms
meat marinade of your choice (see mine below)
For Marinade:
2 Tablespoons of olive oil
1 Tablespoon of Heinz 57 (or your favorite steak sauce)
1 Tablespoon of Worcestershire sauce
1 Teaspoon of red wine vinegar
2-3 dashes of Tabasco sauce (or other hot sauce)
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of paprika
small pinch of kosher salt
Lawry's Seasoned Salt to taste
black pepper to taste
Directions:
Place meat in zip top bag with all marinade ingredients. Marinate meat for 4 hours in fridge. Take meat out of fridge and bring to room temp approximately 1/2 hour before cooking.
Cut up red and yellow peppers, mushrooms if needed, and red onion into bite sized chunks. Lightly coat cut veggies with oil and season with salt and pepper. Skewer marinated meat cubes onto steel or bamboo skewers, alternating with veggies (if you are using bamboo skewers, remember to soak them in water a couple hours before cooking so they don't burn on the grill). Grill over medium heat, until meat reaches desired doneness and veggies are cooked, but firm. Rest meat for 5-10 minutes and then serve.
The Result:
I was right...I have no idea what type of meat I used. All I know is that it was not sirloin. The meat must have been some sort of stew meat. It was flavorful, but not tender. I would even venture to call it chewy. Thankfully, it was edible...AND despite the texture problems...these kabobs were quite good. My poor kid had some trouble getting the meat to go down (I made sure to cut his into tiny pieces so he wouldn't choke). Next time, I will make sure to use the proper cut of meat. Duh!
Okay, other than the meat issue...these were really good and easy to assemble and cook. The husband said that the flavor was probably the best that he has ever had on a kabob. I think I will do these over again soon with the right cut of meat. Then, my rating can be bumped up to fan-freakin'-tastic. If these look good to you, I would suggest trying them. Just make sure to not be a total airhead like me, and pay attention to the meat you are buying/using.
January 4, 2010
Jen's Easy Shrimp Pasta Alfredo
This is one of those "oh crap, I need to get dinner on the table because it is already 5 o'clock" type of dinners. It is so easy I am hesitant to even post it. I am talking seriously easy. In fact, it was so easy I didn't even take a photo of the finished product because it feels so much like a non-recipe of sorts. I know you are all on the edge of your seats with a build-up like that...
Without further comment, here is my ridiculously easy (read: CHEATER) version of Shrimp Pasta Alfredo.
Jen's Easy Shrimp Pasta Alfredo
Ingredients:
1/2 bag of frozen, medium sized shrimp; thawed, peeled and deveined
1/2 of an onion, diced
2 garlic cloves, minced
2 Tablespoons of olive oil
salt and pepper to taste
dash of Worcestershire sauce
dash of hot sauce (I used Frank's Hot Sauce)
1 jar of your favorite Alfredo sauce (I used Trader Joe's)
cooked pasta of your choice (I used 1/2 of a package of whole wheat thin spaghetti)
Directions:
Heat olive oil in a large skillet over medium-high heat. Add onions and saute until tender and slightly brown. Meanwhile, cook and drain pasta according to package directions and set aside. Add minced garlic and cook for an additional minute. Add shrimp and cook until pink. Add jar of Alfredo sauce stirring to incorporate. Add salt, pepper, Worcestershire sauce, and hot sauce to taste. Stir and when mixture is warmed through, turn of heat. Add cooked pasta to Shrimp Alfredo sauce. Mix well with tongs to combine. Plate and serve.
Without further comment, here is my ridiculously easy (read: CHEATER) version of Shrimp Pasta Alfredo.
Jen's Easy Shrimp Pasta Alfredo
Ingredients:
1/2 bag of frozen, medium sized shrimp; thawed, peeled and deveined
1/2 of an onion, diced
2 garlic cloves, minced
2 Tablespoons of olive oil
salt and pepper to taste
dash of Worcestershire sauce
dash of hot sauce (I used Frank's Hot Sauce)
1 jar of your favorite Alfredo sauce (I used Trader Joe's)
cooked pasta of your choice (I used 1/2 of a package of whole wheat thin spaghetti)
Directions:
Heat olive oil in a large skillet over medium-high heat. Add onions and saute until tender and slightly brown. Meanwhile, cook and drain pasta according to package directions and set aside. Add minced garlic and cook for an additional minute. Add shrimp and cook until pink. Add jar of Alfredo sauce stirring to incorporate. Add salt, pepper, Worcestershire sauce, and hot sauce to taste. Stir and when mixture is warmed through, turn of heat. Add cooked pasta to Shrimp Alfredo sauce. Mix well with tongs to combine. Plate and serve.
Weekly Menu Plan: 01/03/10 - 01/09/10
It is so hard to get back into the groove of normal life after the holidays! The first Monday back is always a killer. Why is that??? While I am looking forward to my son getting back to preschool tomorrow (and my precious few hours of alone time), I always regret the passing of the long winter break; and lots of family time spent with the husband and the boy.
Sigh...
Anyway, since we are already a couple of days into the new week I felt that I should stop slacking and get my weekly menu up on the blog. We have quite a few carry-over dinners this week, since we ate out more than anticipated last week. Trust me, I am not complaining. As I said last in my previous post, we are in overdrive around here trying to get everything ready for the birth of our twins in the next couple of months. I am nesting, big time! The good news is that progress is being made and I am feeling a little more prepared for the big event. Hopefully, things will continue to run smoothly and all of our projects will get completed. Until then, here is what we are having for dinner this week...
Weekly Menu Plan: 01/03/10 - 01/09/10
Sunday, 01/03: Dinner out!
Monday, 01/04: Jen's Easy Shrimp Pasta Alfredo (a no-brainer dinner)
Tuesday, 01/05: Jen's Grilled Steak Kabobs, saffron rice, steamed veggies (new recipe)
Wednesday, 01/06: Pioneer Woman's White Chili (new recipe), salad
Thursday, 01/07: Saito Chicken, baked potato, steamed veggies
Friday, 01/08: Claire's Pot Roast: Jen's Variation
Saturday, 01/09: Baked Deviled Chicken Legs, Creamy Parmesan Orzo, steamed veggies (new recipe)
Sigh...
Anyway, since we are already a couple of days into the new week I felt that I should stop slacking and get my weekly menu up on the blog. We have quite a few carry-over dinners this week, since we ate out more than anticipated last week. Trust me, I am not complaining. As I said last in my previous post, we are in overdrive around here trying to get everything ready for the birth of our twins in the next couple of months. I am nesting, big time! The good news is that progress is being made and I am feeling a little more prepared for the big event. Hopefully, things will continue to run smoothly and all of our projects will get completed. Until then, here is what we are having for dinner this week...
Weekly Menu Plan: 01/03/10 - 01/09/10
Sunday, 01/03: Dinner out!
Monday, 01/04: Jen's Easy Shrimp Pasta Alfredo (a no-brainer dinner)
Tuesday, 01/05: Jen's Grilled Steak Kabobs, saffron rice, steamed veggies (new recipe)
Wednesday, 01/06: Pioneer Woman's White Chili (new recipe), salad
Thursday, 01/07: Saito Chicken, baked potato, steamed veggies
Friday, 01/08: Claire's Pot Roast: Jen's Variation
Saturday, 01/09: Baked Deviled Chicken Legs, Creamy Parmesan Orzo, steamed veggies (new recipe)
January 1, 2010
Ellie Krieger's Crab Cakes with Tartar Sauce
Happy 2010!!! So far, the first day of the new year has been very productive for me. I finally got rid of all of my son's outgrown clothing and some miscellaneous stuff; then we did some much needed organizational work in the new nursery. Also, my resourceful husband resolved a curtain rod dilemma and we finally got the curtains up in the girls' new bedroom. Now, I can focus on getting dinner prepared and relaxing a bit.
I have been looking for a good crab cake recipe lately; and I remembered this one from Ellie Krieger's cookbook, The Food You Crave. I am intrigued with the prospect of baking the cakes instead of frying them, so we will see how it goes. The online reviews (from foodnetwork.com) are all fairly positive, so I have high hopes. Also, I made the Tartar Sauce recipe that I had previous posted, but improvised/added some ingredients to jazz it up a bit. I served the Tartar Sauce with my fish sandwiches last night, but I have a ton leftover to use again tonight. I will post the link below and then tell you what I added in my notes portion of this post. I think I will serve these crab cakes with some roasted potatoes and glazed carrots. Yum! I am looking forward to trying this new recipe.
Ellie Krieger's Crab Cakes
From: The Food You Crave, by Ellie Krieger
Ingredients:
Nonstick cooking spray
1 egg, lightly beaten
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
Dash hot sauce
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
1/2 cup finely chopped red bell pepper
1 scallion, including green top, finely chopped
1 pound lump crab, picked over for cartilage
3/4 cup dry bread crumbs
1/4 teaspoon salt
Freshly ground black pepper
Directions:
Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread crumbs in a shallow dish.
Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
Jen's Notes:
I am substituting canned crab meat from Trader Joe's. Hopefully, there will not be a huge difference in quality or flavor. Keep your fingers crossed for me!
Here is the link for the Tartar Sauce recipe:
Tartar Sauce
Here is what I did differently from the posted recipe:
* I added chopped Cornishons instead of dill pickle/relish
* I added 1/2 tsp. of dried dill
* I added a small spoonful of sour cream to make the texture more creamy
* I added a few splashes of malt vinegar
* I used dried parsley instead of fresh parsley (probably about a 1/2 Tablespoon)
* I added both salt and black pepper to taste
This version of the tartar sauce turned out better than the original, so I think I will use this variation from now on.
The Result:
These were GOOD! Really GOOD! I was impressed with this recipe...especially for a "healthy" homemade crab cake that was not fried at all. The substitution of the canned crab worked out well, and will be one that I make again. I love when I can switch an ingredient for something more economical and it works out to my advantage!!!
I ended up using 2 cans of crab meat, but I forgot to check the label to see how the quantity compared to what was indicated in the recipe. Basically, I have no idea how many ounces of crab I actually used. I did need to add an additional egg (2 eggs total) and some more breadcrumbs to get the proper consistency so the crab cakes would hold together. Also, I rinsed and dried the crab with lots of paper towels to get as much moisture out of it as possible. I compensated for the extra ingredients by adding extra seasoning to the egg mix so the crab cakes would not be bland. It all ended up working out great; as these were very yummy and pretty easy to make. I got positive feedback from both my husband and son, too. If I can get an opinionated 3 1/2 year old to eat his dinner happily, then I count the meal as a definite victory. This will certainly be a recipe I make again!
I have been looking for a good crab cake recipe lately; and I remembered this one from Ellie Krieger's cookbook, The Food You Crave. I am intrigued with the prospect of baking the cakes instead of frying them, so we will see how it goes. The online reviews (from foodnetwork.com) are all fairly positive, so I have high hopes. Also, I made the Tartar Sauce recipe that I had previous posted, but improvised/added some ingredients to jazz it up a bit. I served the Tartar Sauce with my fish sandwiches last night, but I have a ton leftover to use again tonight. I will post the link below and then tell you what I added in my notes portion of this post. I think I will serve these crab cakes with some roasted potatoes and glazed carrots. Yum! I am looking forward to trying this new recipe.
Ellie Krieger's Crab Cakes
From: The Food You Crave, by Ellie Krieger
Ingredients:
Nonstick cooking spray
1 egg, lightly beaten
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
Dash hot sauce
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
1/2 cup finely chopped red bell pepper
1 scallion, including green top, finely chopped
1 pound lump crab, picked over for cartilage
3/4 cup dry bread crumbs
1/4 teaspoon salt
Freshly ground black pepper
Directions:
Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread crumbs in a shallow dish.
Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
Jen's Notes:
I am substituting canned crab meat from Trader Joe's. Hopefully, there will not be a huge difference in quality or flavor. Keep your fingers crossed for me!
Here is the link for the Tartar Sauce recipe:
Tartar Sauce
Here is what I did differently from the posted recipe:
* I added chopped Cornishons instead of dill pickle/relish
* I added 1/2 tsp. of dried dill
* I added a small spoonful of sour cream to make the texture more creamy
* I added a few splashes of malt vinegar
* I used dried parsley instead of fresh parsley (probably about a 1/2 Tablespoon)
* I added both salt and black pepper to taste
This version of the tartar sauce turned out better than the original, so I think I will use this variation from now on.
The Result:
These were GOOD! Really GOOD! I was impressed with this recipe...especially for a "healthy" homemade crab cake that was not fried at all. The substitution of the canned crab worked out well, and will be one that I make again. I love when I can switch an ingredient for something more economical and it works out to my advantage!!!
I ended up using 2 cans of crab meat, but I forgot to check the label to see how the quantity compared to what was indicated in the recipe. Basically, I have no idea how many ounces of crab I actually used. I did need to add an additional egg (2 eggs total) and some more breadcrumbs to get the proper consistency so the crab cakes would hold together. Also, I rinsed and dried the crab with lots of paper towels to get as much moisture out of it as possible. I compensated for the extra ingredients by adding extra seasoning to the egg mix so the crab cakes would not be bland. It all ended up working out great; as these were very yummy and pretty easy to make. I got positive feedback from both my husband and son, too. If I can get an opinionated 3 1/2 year old to eat his dinner happily, then I count the meal as a definite victory. This will certainly be a recipe I make again!
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