STAYING BUSY "WEEKLIES" RECIPES REVIEWS MONEY SAVERS LINKS/RESOURCES BLOG

Saturday, October 31, 2009

Wednesday - Lazy Pork Hot Pot 11/4

by Aida Mollenkamp and found at http://www.foodnetwork.com/recipes/aida-mollenkamp/lazy-pork-hot-pot-recipe/index.html

Ingredients:
1 1/2 quart (6 cups) low-sodium chicken broth
1/4 cup sherry
6 tablespoons soy sauce
5 medium garlic cloves garlic, smashed
1 (2-inch piece) ginger, sliced
4 ounces shiitake mushrooms, caps removed and reserved, tops thinly sliced and reserved
3/4 pound pork tenderloin, thinly sliced
3 green onions, thinly sliced on bias, for serving
Toasted sesame oil, for serving (optional)

Directions:
Combine broth, sherry, soy, garlic, ginger, and mushroom stems in a medium pot. Bring to a boil over high heat then reduce heat to low and simmer until broth is infused with flavors, about 30 minutes.

Strain broth, return to pot over high heat, add broth and bring to a boil. Reduce heat to low, add pork and mushrooms and cook until pork is just cooked through, about 3 minutes.

Garnish with green onions and sesame oil, if using, and serve

We ate this with rice and it was really yummy!

Thursday - Cheesy Ham and Banana Casserole 11/5

by Paula Deen and found at http://www.foodnetwork.com/recipes/paula-deen/cheesy-ham-and-banana-casserole-recipe/index.html

Ingredients:
Butter
12 slices white bread
8 large slices deli ham
4 bananas , sliced on the bias
2 cups shredded Cheddar
2 cups crushed potato chips
6 slices cooked and crumbled bacon
4 large eggs
1 cup milk
1 cup cream
Pinch freshly grated nutmeg (I used powdered)
Salt and freshly ground black pepper

Directions:
Preheat oven to 350 degrees F.

Butter a 9 by 13 glass baking dish. Butter both sides of the bread and layer 6 of them into the bottom of the baking dish, overlapping them as necessary but keep them even. Layer the slices of ham on top of the bread and then the bananas, 6 more slices of bread, then the cheese, potato chips, and bacon. In a separate bowl, beat together the eggs, milk, cream, nutmeg, salt, and pepper. Pour this over the casserole almost to the top. Bake for 45 minutes until brown and bubbly.

Cut into squares and remove with a spatula, like lasagna.

Friday - Mac and Cheese Dog Casserole 11/6

by Rachel Ray and found at http://www.foodnetwork.com/recipes/rachael-ray/mac-and-cheese-dog-casserole-recipe/index.html

Ingredients:
1 pound elbow macaroni
Salt
2 tablespoons extra-virgin olive oil, divided
1 package beef or pork hot dogs, chopped into 1-inch pieces
1 tablespoon butter
1 medium onion, finely chopped
2 tablespoons all- purpose flour
1/2 cup beer, 1/3 of a bottle - whatever you have on hand, chicken broth can be substituted
2 cups milk
Pepper
1 rounded tablespoon spicy mustard
2 rounded tablespoons ketchup
3 cups yellow sharp Cheddar, shredded, divided (Buy preshredded cheese . You will need 1 1/2 sacks of 10-ounce packages.)

Directions:
Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness.

Preheat broiler and set rack 12 inches from heat.

While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute.

Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste.Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese.

Melt and brown cheese under broiler, 2 minutes. Serve.

Sunday, October 25, 2009

Sunday - 5 Day Meal Planner 10/25

Monday: Creamy Chicken Noodle Soup
Tuesday: Dry Rubbed BBQ Beef Brisket
Wednesday: Chicken Divan
Thursday: Pork Wellington
Friday: Carbonara Deep-Dish Pasta-Crusted Pan Pizza

I will assume you have salt, pepper, seasoned salt, dried thyme, ground cumin, paprika, mayonnaise, dry white wine, butter, grated parmesan, curry powder, 5 eggs, all purpose flour, whole grain mustard, evoo and crushed red pepper flakes.

From the store:
1 rotisserie chicken
1 1 pound pork tenderloin
1 4 pound beef tri-tip
5 chicken breasts
1 and ½ ounces sliced prosciutto
¼ pound pancetta
1 med onion
Celery
Carrots
4 cloves of garlic
Fresh flat leaf parsley
Fresh thyme
2 baking potato
Sour cream
1 cup of heavy whipping cream
Cottage cheese
2 cups ricotta cheese
Butter
Shredded sharp cheddar
1 cup shredded provolone or mozzarella
Parmigiano-Reggiano
Frozen puff pastry
4 14 ounce cans of chicken broth (I buy the bigger containers)
Fine Herbs
2 can condensed cream of mushroom soup
1 pkg egg noodles
2 9 ounce packages fresh linguini
½ cup soft bread crumbs (I like Panko)
1 ounce dried apple rings
1 pkg vegetable steamers
2 10 ounce packages chopped frozen broccoli

On Sunday night I would chop all veggies for the soup for tomorrow and I would also go ahead and marinate the beef for Tuesday. While you are at it chopping and marinating away why don’t you just toss the 5 chicken breasts for Wednesday into the oven to bake so you can then shred them up before the week starts? Don’t forget to watch Dexter to see if Lundy and Deb lived…

Monday - Creamy Chicken Noodle Soup 10/26

by Sandra Lee and found at http://www.foodnetwork.com/recipes/sandra-lee/creamy-chicken-noodle-soup-recipe/index.html

Ingredients:
1 store-bought roasted chicken
1 cup diced onions
1 cup diced celery
1 cup diced carrot
4 (14-ounce) cans low-sodium chicken broth
2 (10.75-ounce) cans condensed cream of mushroom soup with roasted garlic
2 teaspoon fines herbs *
Salt and pepper
2 cups egg noodles, cooked

Directions:
Remove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

When soup is finished, stir in egg noodles. Adjust seasonings and serve.

*Cook's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store.

Tuesday - Dry Rubbed BBQ Beef Brisket

by Bobby Flay and found at http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/dry-rubbed-bbq-beef-brisket-or-chicken-recipe/index.html

Ingredients:
1/2 cup seasoned salt
2 tablespoons salt
1/2 teaspoon dried whole thyme
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
4 pound beef tri-tip, or 6 skinless chicken breasts

Directions:
Combine all the dry ingredients and mix together. Generously sprinkle the mixture onto the tri-tip or chicken and let it sit, covered, overnight in the refrigerator.

Just before grilling, rub the mixture a second time all over the tri-tip or chicken, making sure all sides are coated with the seasoning. Grill the tri-tip until the internal temperature reaches 130 degrees F, or the chicken reaches 160 degrees F. Let the tri-tip or chicken rest at least 10 minutes before slicing.

Serve with a side of vegetable steamers.

Wednesday - Chicken Divan 10/28

by Paula Deen and found at http://www.foodnetwork.com/recipes/paula-deen/chicken-divan-recipe/index.html

Ingredients:
2 (10-ounce) packages frozen broccoli , chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted

Directions:
Preheat oven to 350 degrees F.
Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.

Cook's Note: Try topping with Cheddar or Gruyere cheese.

Thursday - Pork Wellington 10/29

by Alton Brown found at http://www.foodnetwork.com/recipes/alton-brown/pork-wellington-recipe/index.html

Ingredients:
1 whole egg
1 tablespoon water
1-ounce dried apple rings
1 whole pork tenderloin, approximately 1 pound
4 1/2 ounces thinly slice prosciutto ham
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme leaves
1 teaspoon all-purpose flour
1 sheet puff pastry , thawed completely
1 tablespoon whole-grain mustard

Directions:
Place a rack in the upper third of the oven and heat to 400 degrees F.
Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.

Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.

Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.

Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.

Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.

Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

Serve w half a baked potato topped with cottage cheese.

Friday - Carbonara Deep-Dish Pasta-Crusted Pan Pizza 10/30

by Rachel Ray and found at http://www.foodnetwork.com/recipes/rachael-ray/carbonara-deep-dish-pasta-crusted-pan-pizza-recipe/index.html

Ingredients:
2 packages fresh linguini, 9 ounces each
3 tablespoons extra-virgin olive oil
1/4 pound pancetta, cut as thick as bacon , chopped
3 to 4 cloves garlic, grated or chopped
1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you like it
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
Salt
Freshly ground black pepper
4 large eggs
1/2 cup cream
2 cups ricotta cheese
A handful fresh flat-leaf parsley, finely chopped
1 cup shredded provolone or mozzarella cheese

Directions:
Preheat oven to 425 degrees F.

Heat water for pasta in large pot, salt it and add pasta for 3 minutes.

While water boils, heat a large skillet with extra-virgin olive oil, 3 turns of the pan, over medium-high heat. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.

Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper. Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute, and pat pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes.

Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top. Scatter with the provolone or mozzarella and return to oven. Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.