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

Saturday, October 30, 2010

Sunday - 5 Day Meal Planner 10/31

Monday: Moroccan-Style Tilapia with Cumin, Mango and Cilantro
Tuesday: Real Hamburgers
Wednesday: Grilled Chicken with Spinach and Pine Nut Pesto
Thursday: Claire’s Spinach Carbonara
Friday: Duck Breasts with Citrus Port Cherry Sauce

Monday - Moroccan-Style Tilapia with Cumin, Mango and Cilantro 11/1

found at http://www.foodnetwork.com/recipes/robin-miller/moroccan-style-tilapia-with-cumin-mango-and-cilantro-recipe/index.html

Ingredients:
4 (5-ounce) tilapia fillets
Salt and ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon olive oil
1 ripe mango, diced
1/4 cup chopped fresh cilantro leaves

Directions:
Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender.

Meanwhile, in a small bowl, combine mango and cilantro.

Top tilapia with mango mixture just before serving.

Tuesday - Real Hamburgers 11/2

found at http://www.foodnetwork.com/recipes/ina-garten/real-hamburgers-recipe/index.html
Ingredients:
2 pounds ground chuck
1 pound ground sirloin
3 tablespoons steak sauce (recommended: Crosse & Blackwell)
6 extra-large egg yolks
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
4 tablespoons cold unsalted butter
12 hamburger buns

Directions:
Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.

Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns.

Wednesday - Grilled Chicken with Spinach and Pine Nut Pesto 11/3

found at http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-chicken-with-spinach-and-pine-nut-pesto-recipe/index.html

Ingredients:
2 boneless chicken breasts
2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1 to 2 teaspoons grated lemon peel
1/3 cup plus 2 teaspoons olive oil
Salt and freshly ground black pepper
1/3 cup freshly grated Parmesan

Directions:
Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.

Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.

Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.

Spread the pesto over each piece of chicken and serve.

Thursday - Claire’s Spinach Carbonara 11/4

found at http://www.foodnetwork.com/recipes/claire-robinson/claires-spinach-carbonara-recipe/index.html

Ingredients:
Salt
1/2 pound slab bacon, cut into 1/2-inch chunks
1 pound fresh or dried spinach fettuccine
1 whole large egg, plus 2 large egg yolks, at room temperature
1 cup grated Parmigiano-Reggiano, plus more for garnish
2 teaspoons freshly cracked black pepper
2 cups baby spinach leaves

Directions:
Bring a large pot of water to a boil over medium heat and salt generously.

Put the bacon in a large high-sided skillet and cook over medium-high heat until crisp, about 10 minutes. Remove from the heat and reserve bacon in the pan.
When the bacon is about halfway cooked, drop the pasta into the boiling water and cook about 4 minutes for fresh or according to the package instructions if using dried.

Meanwhile, whisk the egg and yolks, 1 cup cheese and pepper together in a small bowl.
When the pasta is ready, return the skillet with the bacon to medium heat. Using a ladle, slowly whisk about 1/2 cup pasta cooking water into the egg and cheese mixture until loosened.

Reserve some additional cooking water. Drain the pasta and add it to the skillet.
While tossing continually, slowly drizzle the egg mixture over the pasta until it is completely coated. Add more cooking water if pasta seems dry. Add the spinach leaves to the pan and toss until combined. Transfer the carbonara to a serving bowl and serve immediately with more cheese sprinkled over the top.

Cook's Note: The key to perfect carbonara is working while everything is piping hot; this assures the egg will cook and produce a silky, creamy sauce that sticks to the pasta.

Friday - Duck Breasts with Citrus Port Cherry Sauce 11/5

found at http://www.foodnetwork.com/recipes/claire-robinson/duck-breasts-with-citrus-port-cherry-sauce-recipe/index.html

Ingredients:
4 boneless duck breasts
Kosher salt and freshly ground black pepper
1 large or 2 small shallots, minced
1/4 cup ruby port wine
1/3 cup freshly squeezed orange juice, plus 1 teaspoon orange zest
1/2 cup pitted frozen black cherries, thawed and roughly chopped

Directions:
Preheat the oven to 400 degrees F.

Score the skin of the duck breast with a knife in 2 directions, crossing over each other (makes a crosshatch). Season both sides of each duck breast with salt and pepper.
In a large nonstick skillet, over medium-high heat, place the duck breasts skin side down. Sear the breasts until the skin is golden brown about 10 minutes, flip and sear the other side for just 3 minutes. Place the seared duck breasts in a baking dish skin side up, and put them in oven. Bake for 12 minutes. Remove the duck breasts from the oven and allow them to rest for 5 minutes.

Meanwhile, pour off most excess fat from skillet, and place it back on the stovetop over medium heat. Add the shallots and saute until translucent. Pour in the port wine and orange juice, and scrape up any brown bits on the bottom of the pan. Add the orange zest and chopped cherries and bring to a boil. Simmer for about 5 minutes to reduce the mixture and thicken, mashing the cherries with the back of a wooden spoon to extract flavor as they cook.

Slice the breasts into 1/4-inch slices on a diagonal. Pour the cherry port sauce over the top and enjoy!