Eggs florentine

4 slices (1 inch thick) sourdough bread
3 tablespoons olive oil
Coarse salt and ground pepper
2 scallions, thinly sliced
1 pound baby spinach
1/3 cup crumbled fresh goat cheese (3 ounces)
4 large eggs
Directions
Heat broiler, with rack set 4 inches from heat. Place bread on a baking sheet, and brush both sides with 2 tablespoons oil. Season with salt and pepper. Broil until golden, 1 to 3 minutes per side; set aside.
In a large nonstick skillet, heat 1 teaspoon oil over medium. Add scallions and as much spinach as will fit; season with salt and pepper. Cook until wilted, tossing and adding more spinach as room becomes available, 2 to 3 minutes. Drain off excess liquid; mix in goat cheese. Transfer to a bowl; cover to keep warm. Set aside.
Wipe out skillet; heat remaining 2 teaspoons oil over medium. Gently crack eggs into skillet; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, and remove from heat; let stand until whites are set but yolks are still soft, about 3 minutes.
Top each piece of toast with spinach mixture and 1 egg; serve immediately.

Caramelized bacon

1 1/2 cups (packed) golden brown sugar

1 pound bacon (I like to use thick-sliced)

Preparation

Preheat oven to 350°F. Line cookie sheet (with sides) with parchment paper. Place bacon on cookie sheet. Sprinkle sugar evenly over bacon strips. Bake bacon until dark golden brown, , about 15 minutes. Using tongs, transfer to rack and cool. (Can be prepared 4 hours ahead. Store in airtight container at room temperature.) Serve at room temperature.

Roast pork tenderloin with apples and cider sauce

2 (3/4-lb) pork tenderloins

1 tablespoon vegetable oil

2 teaspoons unsalted butter

2 (1/2-lb) Granny Smith apples, peeled, cored, and each cut into 16 wedges

1 cup low-sodium fat-free chicken broth

2/3 cup unfiltered apple cider

1/2 teaspoon arrowroot

1 tablespoon water

2 teaspoons cider vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

Preparation

Preheat oven to 425°F.
Pat tenderloins dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then brown tenderloins on all sides, turning with tongs, about 5 minutes total. (If the handle of your skillet is not ovenproof, wrap handle in a triple layer of foil, shiny side out.) Transfer skillet to upper third of oven and roast until a thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.
While meat is standing, heat butter in same skillet (handle will be hot) over moderately high heat until foam subsides. Add apple wedges and sauté, turning occasionally, until tender and golden brown, 5 to 7 minutes. Transfer apples to a plate, then add chicken broth and cider to skillet. Bring to a boil over high heat and meanwhile whisk together arrowroot and water in a small bowl. Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes. Remove from heat and stir in vinegar, measured salt and pepper, and any juices that have accumulated on platter.
Cut meat into 1/2-inch-thick slices and serve topped with apples and sauce.

Mashed rutabaga

1 rutabaga, diced (about 4 to 6 cups diced)

1 sprig of thyme
2 Tb butter

2 Tb. cream or whole milk
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper

Preparation:

Cook rutabaga thyme in a small amount of boiling salted water until tender. Remove thyme. Drain and mash; add butter, cream salt, and pepper.

Corn, green bean and spinach saute

1 tablespoon olive oil
1 box (10 ounces) frozen corn kernels
1 box (10 ounces) frozen cut green beans
5 ounces baby spinach
1/4 teaspoon dried thyme leaves
coarse salt and ground pepper
2 teaspoons white-wine vinegar

Directions
In a large skillet, heat oil over medium-high. Add corn and green beans, and cook until green beans are warmed through, 4 to 6 minutes.
Add spinach and thyme; season with salt and pepper. Cook, tossing, until spinach is wilted, 1 to 2 minutes. Stir in vinegar; season with salt and pepper.

Bruschetta chicken

6 or 7 ripe tomatoes (about 1 1/2 lbs)
3 cloves garlic, minced
1 Tbsp extra virgin olive oil
6-8 fresh basil leaves, torn
Coarse salt and freshly ground 4 Tb. olive oil

4 chicken breats

1 8 oz. ball fresh, high moisture (in water) mozzarella, drained and sliced

Directions
Preheat oven to 350. Core and cut tomatoes in half and remove seeds. Toss with garlic, basil and salt and pepper to taste. Place chicken breast in glass dish and sprinkle with salt and pepper. Pour bruschetta over chicken and bake for 35 minutes. Take chicken out of the oven and place one slice of mozzarella on each peice of chicken. Put back in the oven for 8 minutes, or until cheese has melted.

Rigatoni with roasted pumpkin and goat cheese

Coarse salt and ground pepper
12 ounces rigatoni
2 tablespoons butter
5 ounces fresh goat cheese, crumbled
Roasted Pumpkin with Shallots and Sage

Directions
In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, cheese, and pasta water; toss until butter has melted.
Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.

Roasted Pumpkin with Shallots and Sage:

1 medium sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks

4 shallots, peeled and quartered lengthwise

3 tablespoons olive oil

1/4 cup fresh sage leaves

Coarse salt and ground pepper

Directions

Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss. Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.

sauteed chicken with parsnip, apple, and sherry pan sauce

4 tablespoons olive oil, divided

1 large parsnip, peeled, trimmed, cut into 1/2-inch pieces (about 1 1/2 cups)

1 large Granny Smith apple, peeled, cut into 1/2-inch pieces (about 1 3/4 cups)

2 teaspoons chopped fresh thyme plus sprigs for garnish

4 6- to 8-ounce skinless boneless chicken breast halves, pounded to 1/2-inch thickness

1 cup dry Sherry

2 tablespoons butter

Preparation

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add parsnip; sauté until beginning to brown, about 2 minutes. Add apple and chopped thyme; cook until parsnip and apple are tender, about 6 minutes. Transfer parsnip mixture to plate.Sprinkle chicken with salt and pepper. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add 2 chicken breasts; sauté until cooked through and golden, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm. Repeat with remaining 2 chicken breasts.Add Sherry to same skillet. Stir over medium-high heat, scraping up browned bits. Add parsnip mixture and cook until liquid is reduced by half, about 2 minutes. Remove from heat and stir in butter. Season sauce with salt and pepper. Spoon over chicken; garnish with thyme sprigs.

Spinach Salad

Dressing:

1/2 cup white sugar

1 tsp. salt

1/2 cup canola oil

1/2 cup olive oil

1 tsp dijon mustard

1/2 cup white wine vinegar

1/4 cup grated onion and juices that come from grating

2 tsp. poppy seeds

In blender combine all ingredients but the poppy seeds. Blend until smooth. Add poppy seeds and pulse until throughout dressing. This makes enough dressing for 3-4 large bags of spinach.

Once you try the salad, you'll want to eat it every meal till it's gone!

Salad:

spinach

dried cranberries

pecans or almonds (pecans taste the best)

crumbled feta cheese

Toss desired amount of ingredients in bowl with dressing and serve immediately.

Thai lettuce wraps

This is my copy cat recipe of the Thai lettuce wraps from the Cheesecake Factory.

The amount of ingredients you use depends on how many people you are serving and if you want leftovers. We always make lots and eat them for a couple of meals.

Here's a list of ingredients in the wraps:

butter lettuce

red bell pepper strips

chopped green onions

japanese noodles (or Top Ramen)

shredded carrots

sliced cucumbers sprinkled with seasoned rice vinegar

chopped peanuts

chopped cilantro

bean sprouts

Grilled chicken-I always marinate 1 lb. chicken in this:

3 Tb lime juice

1 tsp curry powder

2 tsp honey

1/2 tsp ground coriander

1/2 tsp ground cumin

1/8 tsp salt

2 cloves garlic, crushed

Sauces

Peanut Sauce:

2/3 cup vanilla yogurt

1/4 cup creamy peanut butter

1/4 coconut milk

1 Tb soy sauce

1/4 tsp red pepper sauce

Bottled Sweet & Sour sauce

Bottled Teriyaki sauce

Chicken corn chowder

10 bacon slices, chopped
2 tablespoons (1/4 stick) butter

3 medium onions, chopped

2 cups chopped red bell peppers (about 2 large)

1/4 cup all purpose flour

9 cups low-salt chicken broth

4 cups 1/2-inch cubes peeled seeded butternut squash (cut from one 1 3/4-pound squash)

1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes

1 1/2 tablespoons chopped fresh thyme

2 16-ounce bags frozen corn kernels

1 cup whipping cream

4 cups diced skinned roast chicken

2 cups chopped green onions

1/2 cup plus 2 tablespoons chopped fresh cilantro

Preparation

Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.

Easy cheese biscuits

1 pkg. Pillsbury refrigerator biscuits

butter

Cheddar cheese, grated

Preheat oven to 400 degrees. Place biscuits on greased pan. Place small dots of butter on each biscuit. Put small mound of cheese on each biscuit. Bake 8 to 10 minutes.

Broccoli sunshine salad

1/2 cup mayonnaise
1 tablespoon sugar
2 tablespoons cider vinegar
3 cups broccoli flowerets (1/2 pound)
1/3 cup raisins
1/4 cup shredded cheddar cheese (1 ounce)
4 slices bacon, crisply cooked and crumbled
2 tablespoons chopped red onions
3 tablespoons sunflower seeds
Mix mayonnaise, sugar and vinegar in large bowl. Add remaining ingredients; toss until evenly coated. Store covered in refrigerator.

9/22-10/5

Cost of this menu is $2.95 per person, per dinner. Recipes are on the blog, posted for the day it states. Just go to the blog archive for all the past recipes!

9/22- Butternut squash soup with spiced cream
9/23- Pasta, risotto style
9/24- Grilled chicken & honey roasted pear salad with thyme dressing
9/25- Fast chicken fajitas & green salad
9/26- Pasta with hazelnut spinach pesto
9/27- Roasted Autumn vegetable salad with feta & balsamic glaze
9/28- Shrimp and cabbage lo mein
9/29- Sauteed chicken paillard w/ muscat sauce & spinach salad
9/30- Triple sesame salad with scallops
10/1- Mushroom potpie with cheesy parmesan crust
10/2- Order Pizza!
10/3- Broccoli rabe & white bean soup with parmesan crisps
10/4- Chicken with asiago, prosciutto and sage with apple and blue cheese salad with shallot vinegarette
10/5- Cod braised with leeks & brown rice

1/2 pint heavy cream
3 hearts or 1 large head romaine lettuce
1/2 lb. parmigiano reggiano cheese
1/2 lb. asiago cheese
4 cod fillets
5 red (also may get yellow or orange) bell peppers
2 red onions
1 cucumber
1 pint grape tomatoes
5 large onions
2 bunches cilantro
3 heads fresh garlic
6 carrots
1 bunch green onions
14-16 chicken breasts
1 large piece fresh ginger (about 4 inches)
1 bunch fresh sage
4 slices thinly sliced prosciutto
8 flour tortillas
1 pint sour cream
1 butternut squash (about 4 lbs.)
5 shallots
1 pkg fresh thyme
1 sweet potato
1 lb. linguine
1 lb. shrimp
1 small head cabbage
3 lbs. crimini mushrooms
1 bunch broccoli rabe
2 lbs. sea scallops
3 lbs. red potatoes
1 eggplant
2 yellow squash
1 pkg. grapes (muscat if available, red if not)
1 lb. asparagus
2 lbs. penne
1 bunch leeks
pkgs butter lettuce
1 pkg baby arugula
1/2 lb. blue cheese
1 lb hazlenuts
1 bottle fruity white wine
2 pkgs spinach
1 pkg feta
4 bartlett pears
2 apples
white grape juice
Pantry Items*
dijon mustard
olive oil
canola oil
sugar
rice vinegar
soy sauce
butter
flour
chicken broth
sesame seeds
bay leaf
cinnamon
brown rice
allspice
nutmeg
chili powder
red pepper flakes
cannellini beans
tahini or creamy peanut butter
milk
honey
grapeseed oil
balsamic vinegar

Cod with braised leeks

4 cod fillets
4 leeks, (2 1/2 to 3 pounds)
4 cups reduced-sodium canned chicken broth
2 tablespoons cold butter
2 tablespoons chopped fresh parsley

fresh lemon slices
Coarse salt and ground pepper

Directions
Preheat oven to 400. Remove outer leaves of leeks; cut dark-green ends. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
Bring broth to a boil in a large skillet. Add leeks; cover, and cook over medium-low heat, turning once, until easily pierced with the tip of a paring knife, 15 to 25 minutes. Using tongs, transfer leeks to a platter.

Place cod in glass baking dish. Sprinkle with salt and pepper. Top with a lemon slice. Bake for 15 minutes, or until fish is opaue.
Meanwhile, boil broth until reduced to 1/2 cup, 10 minutes. Remove from heat. Add butter; swirl to melt. Add parsley; season with salt and pepper. Spoon over leeks.

Chicken with asiago, prosciutto and sage

4 small boneless skinless chicken breasts, pounded to 1/4-inch thickness

flour

6 tablespoons butter, divided
1/2 cup asiago cheese, finely grated
8 slices prosciutto, folded crosswise
2/3 cup dry white wine
2 teaspoons fresh sage, minced
4 whole fresh sage leaves, for garnish

Directions
Preheat oven to 375 degrees.
Sprinkle chicken breasts with salt and pepper.
Coat both sides with flour, shaking off excess.
Melt 4 tablespoons butter in large skillet over medium-high heat.
Add chicken breast and saute until brown, turning once, about 5 minutes.
Transfer chicken to rimmed baking sheet, reserve skillet.
Sprinkle 2 tablespoons cheese over each breast.
Top each with 2 prosciutto slices.
Bake until chicken is cooked through, about 5 minutes.
Meanwhile, add wine, minced sage, and 2 tablespoons butter to skillet.
Boil until sauce is reduced to 1/3 cup, scraping up browned bits, about 4 minutes.
Transfer chicken breasts to platter.
Top each with sage leaf, drizzle pan sauce over, and serve.

Apple and blue cheese dressing with shallot vinaigrette

Use 1 bag mixed greens, 1 apple sliced thinly, walnuts and 4 oz. blue cheese crumbles. Toss with dressing.

Dressing:

1/2 cup chopped shallots

6 tablespoons apple cider vinegar

1 1/2 teaspoons Dijon mustard

1 1/2 tablespoons olive oil
1 tsp sugar

Preparation

Whisk shallots,vinegar, sugar and Dijon mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.

Broccoli Rabe and white bean soup with parmesan crisps

2 tbsp olive oil

2 medium onions, chopped

4 garlic cloves, minced

coarse salt and ground pepper

8 oz cremini mushrooms, trimmed and thinly sliced

1 bunch broccoli rabe (about 1 lb) trimmed and coarsely chopped

2 cans (14.5 oz ea) reduced sodium chicken broth

2 cans (15 oz ea) cannellini beans (white beans), rinsed and drained

1/4 cup chopped fresh parsley

4 Tb grated fresh parmesan cheese

Preheat oven to 400. In a dutch oven or pot, heat oil over medium. Add onions and garlic, season with salt and pepper. Cook, stirring frequently until onions have softened, 8-10 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms begin to release their liquid, 2-3 minutes.

Prepare crisps with by linning cookie sheet with parchment paper. Place parmesan cheese in four heaps on the parchment and level out to about 1/4 inch thick. Put in oven for about 8 minutes, or until cheese melts and is crispy.
Continue with the soup by adding broth and 2 cups water; season with salt and pepper. Bring to boil and reduce heat to medium low. Cook stirring occasionally, until broccoli rabe is tender, 10-15 minutes. Add beans and parsely; simmer until warmed through, about 5 minutes. Top with parmesan crisp.

Mushroom not-pot pies with cheesy parmesan crust

1 sheet puff pastry (9-inch square), thawed but cold
1 egg, beaten with a little water
1/2 cup grated parmigiano-reggiano cheese
2 baking potatoes (1 1/2 pounds), peeled and cut into 1/2-inch cubes
Salt
4 cups chopped kale or swiss chard
2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons butter
2 1/2 pounds cremini mushrooms, halved
3 cloves garlic, chopped
7 sprigs sage, thinly sliced
Pepper
1/2 cup marsala or cooking wine
1 cup heavy cream
8 ounces ripe brie cheese, rind discarded, cut into small pieces

1. Preheat the oven to 425°. Roll out the puff pastry into a 12-inch square. Set aside four 2-cup bowls; invert 1 bowl onto the pastry and cut out 4 rounds. Place on a parchment-paper-lined baking sheet and brush with the egg. Sprinkle with half of the parmigiano-reggiano cheese. Bake until golden, 12 minutes. Let cool.

2. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 7 minutes. Add the kale and cook for 2 minutes; drain.

3. In a large skillet, heat 2 tablespoons EVOO and the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender, about 12 minutes. Add the garlic and sage; season with salt and pepper. Cook until the garlic is slightly softened, about 3 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the cream and cook, stirring, for 1 minute. Remove from the heat and fold in the brie and remaining parmigiano-reggiano until melted. Stir in the potatoes and greens. Fill the bowls with the mushroom mixture and top with the crust.

Photo from Rachel Ray Magazine

Triple sesame salad with scallops

1/4 cup soy sauce
1/4 cup rice wine or other vinegar
2 tablespoons sesame tahini or smooth peanut butter
1 tablespoon sesame oil
1/4 teaspoon crushed red pepper flakes, cayenne or ground chilies, or to taste
1 tablespoon honey
1/2 teaspoon peeled and chopped garlic
1 teaspoon peeled and chopped ginger
1 1/2 to 2 pounds sea scallops
Salt
6 to 8 cups mesclun or other salad greens, washed and dried
1/4 cup torn Thai or other basil, washed and dried, optional
2 tablespoons toasted sesame seeds

Method
1. Prepare a gas or charcoal grill. Place soy, vinegar, tahini, sesame oil, red pepper, honey, garlic and ginger in a blender, and blend until smooth. When grill is hot, sprinkle scallops with salt and grill about 2 minutes a side; they should remain tender and undercooked in the middle.
2. Combine greens and basil, and divide among 4 plates. When scallops are done, place them on top of the greens. Drizzle with dressing, sprinkle with sesame seeds and serve.

Chicken paillard with muscat sauce

1/4 cup all purpose flour
4 skinless boneless chicken breast halves (about 1 1/2 pounds), tenders removed, breasts pounded to 1/4-inch thickness
4 tablespoons (1/2 stick) unsalted butter, divided
1 tablespoon minced shallots
1 cup red muscat grapes or other red grapes, halved, seeded
1/4 cup dry fruity white wine
1 tablespoon whipping cream
1 tablespoon chopped fresh tarragon

Preparation

Place flour in dish. Sprinkle chicken with salt and pepper. Dredge in flour to coat.
Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; sauté until cooked through, about 2 minutes per side. Transfer to platter; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté, stirring occasionally, 2 minutes. Add wine; bring to boil. Add cream; bring to simmer. Stir in tarragon. Season with salt and pepper. Spoon over chicken.

Also on the menu for tonight: Spinach Salad

Shrimp and cabbage lo mein

8 ounces linguine

coarse salt and ground pepper

1/4 soy sauce

1/4 rice vinegar

2 teaspoons grated peeled fresh ginger

1/2 teaspoon sugar

1/2 teaspoon red-pepper flakes

1 tablespoon vegetable oil, such as safflower

1 pound large shrimp, peeled and deveined

2 garlic cloves, minced

1 head green cabbage (about 2 pounds), halved, cored, and thinly sliced

1/4 cup fresh cilantro leaves, for serving (optional)

Directions:

1) Cook linguine in a large pot of boiling salted water until al dente. Drain, return to pot, and set aside. In a small bowl, combine soy sauce, vinegar, ginger, sugar, and red pepper flakes; set mixture aside.

2) While pasta is cooking, heat oil in large skillet over medium. Add shrimp and half the garlic; season with salt and pepper. Cook, tossing frequently, until shrimp are opaque throughout, 2 to 3 minutes. Transfer to a plate (reserve skillet).

3) Place cabbage, remaining garlic, and 1/2 cup water in skillet. Cook, stirring occasionally, until cabbage is crisp-tender, 6 to 7 minutes. To pot with linguine, add cabbage, soy-sauce mixture, and shrimp; toss to combine. Serve, garnished with cilantro, if desired.

Roasted Autumn vegetables with feta and balsamic glaze

1 red bell pepper, cut into 2 inch pieces

1 yellow bell pepper, cut into 2 inch pieces

1 orange bell pepper (or you could just use 3 red) cut into 2 inch pieces

1 sweet potato, cut into 2 inch pieces

2-3 carrots, cut into 2 inch pieces

1 eggplant, cut into 2 inch pieces

1-2 yellow squash (or 1 yellow squash and 1 zucchini), cut into 2 inch pieces

1 red onion, cut into 2 inch pieces

3 red potatoes, cut into 2 inch pieces

6 garlic cloves, minced

olive oil (approx. 1/3 cup)

kosher or sea salt

pepper

nonstick cooking spray

1/4 cup crumbled feta cheese or goat cheese

1 cup balsamic vinegar

Directions:

Preheat oven to 425. Put balsamic vinegar in sauce pan and turn heat to medium. Cook vinegar (you may want to open your windows.) the whole time you're roasting veggies, stirring occasionally. Vinegar should be a slight syrupy consistency, about 15-20 minutes. Place in a shallow bowl and refrigerate while roasting remaining vegetables. In a large bowl, toss bell pepper with 1-2 TB. olive oil, 1 garlic clove, salt and pepper to taste. Spray cookie sheet and put peppers in the oven for 15-20 minutes, or until caramelized. Follow the same steps for remaining vegetables. However, cooking times are as follows and you may combine on a sheet:

Potatoes & carrots: 25 minutes

sweet potatoes & onion: 15-20 minutes

squash & eggplant- 10-12 minutes

You may roast two sheets of vegetables at one time, just rotate halfway through cooking. When vegetables are all roasted, toss together and drizzle with sauce. Sprinkle with feta and enjoy. This salad may also be served cold. Just store vegetables separately in plastic bags and combine just prior to serving.

Pasta with hazelnut-spinach pesto

2 tablespoons butter
1 large onion, quartered and thinly sliced
Salt
1 pound whole wheat or whole grain penne rigate pasta
1/3 cup extra-virgin olive oil (EVOO)
1 large clove garlic, crushed
1 sprig rosemary
1/4 cup peeled hazelnuts, toasted
12 ounces spinach, woody stems discarded
Pepper
Freshly grated nutmeg (optional)
1/2 cup grated parmigiano-reggiano cheese

1. In a large skillet, melt the butter over medium heat. Add the onion and cook until browned, 20 to 25 minutes.

2. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.

3. While the pasta is working, in a small saucepan, heat the EVOO, garlic and rosemary sprig over medium-low heat and let steep for 5 minutes. Let cool for a few minutes, then discard the rosemary and pour the oil and garlic into a food processor. Add the nuts and spinach and process into a thick paste. Season with salt, pepper and the nutmeg, if using.

4. Stir the pasta cooking water into the caramelized onions, then stir in the pesto. Add the pasta and cheese and toss to combine.

Fast chicken fajitas

1 1/2 pounds chicken cutlets (about 8)
2 tablespoons vegetable oil, such as safflower
1 teaspoon chili powder
Coarse salt and ground pepper
3 bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
8 flour tortillas (6-inch)
Fresh cilantro leaves, for serving
1/2 cup reduced-fat sour cream, for serving
Lime wedges, for serving

Directions
Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.

Simple green salad

This is one of our favorite simple salads. There is no oil or salt. I love how tangy and fresh it tastes.

red leaf lettuce

grape tomatoes

chopped green onions

paper thin cucumber slices

freshly ground pepper

sprinkling of seasoned rice vinegar

Honey roasted pear salad with thyme dressing

Dressing

1/3 cup verjus or 3 tablespoons white grape juice and 2 tablespoons apple cider vinegar

1/3 cup grapeseed oil

1 large shallot, finely chopped

2 teaspoons fresh thyme leaves

Pears and salad

3 bunches fresh thyme sprigs
4 ripe but firm Bartlett pears (about 2 1/2 pounds), halved, cored
1/4 cup honey 1 head of butter lettuce, coarsely torn

4 ounces baby arugula

6 ounces blue cheese, sliced or coarsely crumbled

1/2 cup hazelnuts, toasted, coarsely chopped

Preparation

For dressing: Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
For pears and salad: Preheat oven to 400°F. Scatter thyme sprigs on rimmed baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours.
Combine lettuce and arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with nuts.

Pasta, Risotto Style

1 pound asparagus
3 Tb. olive oil
1 medium onion, chopped
1 pound penne
6-8 cups chicken or vegetable broth
salt and pepper
freshly grated parmigiano reggiano

Break the woody ends from the asparagus and peel the stalks if necessary. Break or cut off the flower ends and cut the stems into 1/2 inch sections (it looks a little nicer if you cut the stems on a diagonal) Add 1 1/2 Tb. olive oil in a deep 12 inch skillet and turn the heat to medium high. Add onion and cook, stirring occasionally, until it begins to brown, about 5 minutes. Add the pasta and cook, stirring occasionally, until it begins to brown, about 5 minutes more. Add a ladleful of broth. As the broth is absorbed and the pasta swells, add more broth and continue to stir once in a while, until the pasta is beginning to become tender, about 5 minutes. Add the asparagus stalks and continue to add stock as needed, until the pasta is just about done, another 5 minutes or so. Add the asparagus tips and add a little more broth, stirring until the tips are crisp-tender, the pasta is cooked to your liking, and the mixture is moist, not soupy. Stir in remaining olive oil and top with grated cheese and slat and pepper if desired.

Butternut Squash soup with spiced cream

1/4 cup butter

1 butternut squash (about 4 lbs.) , peeled, seeded and cut into 1 inch cubes

1 sweet potato peeled and diced into 1 inch cubes

1 large onion, diced into 1 inch cubes

2 cloves garlic, peeled and sliced

2 sprigs fresh thyme

1-2 bay leaves

6-8 cups chicken broth (or vegetable to make vegetarian)

2 Tb. brown sugar

Salt and pepper

For spiced cream:

1/3 cup sour cream or creme fraiche

1/8 tsp. cinnamon

1/8 tsp. allspice

1/8 tsp. nutmeg

Combine ingredients of spiced cream and set aside.

In large skillet, heat 2 Tb. butter over medium-high heat. Add squash, sweet potato and onion to pan. (If they don't all fit, do it in 2 batches) Season with salt and peper. Cook for 15 minutes, stirring occaisionally, until nicely carmelized, but still firm.

When squash is nearly cooked, heat remaining butter in a soup pot over medium-high heat. Add garlic, thyme sprigs and bay leaf and stir for about 1 minute. Add the squash and chicken broth. Raise heat to high and bring to boil. reduce the heat and simmer. partially covered for about 25 minutes. Using slotted spoon, remove tyme and bay leaf and discard. Transfer soup, in batches, to the blender and puree until smooth. Return soup to pot to heat through. Garnich with spiced cream and serve.

1 week vacation

I am catering a wedding this weekend. I will be back next week to post a new menu. My poor family is eating takeout all week- they're in heaven while I feel guilty about the reprecussions this will have on my five year old. She'll bounce back. I'm sure next week, she'll be upset that we're not having takeout.

Menu for 8/25-9/7

Cost of this menu is $3.07 per person, per dinner. Recipes are on the blog, posted for the day it states. Just go to the blog archive for all the past recipes!
8/25- Cowboy wraps & tossed salad
8/26- Chicken curry & rice
8/27- Chili & cornbread
8/28- Herb crusted salmon & spinach, feta, cranberry and pecan salad
8/29- Tomato basil cream soup & caesar salad
8/30- Cod fillets w/ caper butter, cous cous w/ carrots & broccoli
8/31- Chopped salad w/ spicy pork & buttermilk dressing
9/1- (Labor Day) BBQ chicken, Thai summer salads & strawberries
9/2- BLTs, broccoli sunshine salad & cantelope
9/3- Pork roast w/ pancetta and sage, roasted red potatoes & steamed carrots
9/4- Grilled skirt steak tacos w/ jicima tomatillo slaw
9/5- Pork picatta & greek tossed salad
9/6- Soy glazed salmon, brown rice & green beans
9/7- Cheeze-it chicken, mashed potatoes & peas

Costs about $3.07 per person, per dinner
1 large bag spinach
1 pkg dried cranberries
1 pkg pecans
1 pkg feta
1 pint half & half
3 hearts or 1 large head romaine lettuce
1 baguette
1/2 lb. parmesan cheese
4 cod fillets
1 box cous cous
1 pint buttermilk
2 bags frozen corn
1/2 lb. pepper jack cheese
1 pkg sugar snap peas
2 red bell peppers
1 pkg raisins
2 lbs. bacon
1 red onion
1/2 lb. cheddar cheese
1 pkg sunflower seeds
1 cantelope
1 cucumber
1 can olives
3 onions
1 bunch parsley
8 salmon fillets
10 lbs. tomatoes
1 pint cherry tomatoes
2 heads fresh garlic
1 bunch basil
2 lemons
5 lbs. carrots
chipotle chili powder
1 lb. pork tenderloin
1 bunch green onions
8 chicken breasts
1 head napa cabbage
1 bunch cilantro
1 jar roasted peanuts (lightly salted or no salt)
1 piece fresh ginger
4 boneless pork chops (equalling 1 lb.)
1 lb. strawberries
3 lb. pork roast
1 bunch fresh sage
12 slices thinly sliced pancetta
8 corn tortillas (optional- flour may be substituted)
4 flour tortillas
4 small skirt steaks
1/2 lb. jicama
1 jar salsa verde
1 pint sour cream
1 box cheeze-its
1 jalepeno pepper

Pantry Items*
dijon mustard
capers
olive oil
canola oil
sugar
poppy seeds
white wine vinegar
rice vinegar
red wine vinegar
mayonnaise
brown sugar
bbq sauce
ramen noodles or spaghetti noodles
soy sauce
lime juice
butter
flour
pepperonicinis
chicken broth
black beans
beef broth

Cheeze-it chicken

1 whole chicken, cut-up or 4 breasts or 8 thighs

1/2 pint sour cream

2 cups cheeze-it crackers (get the real deal), crushed in a gallon bag

optional: fresh herbs

Preheat oven to 350. Make sure crackers are very fine, no large pieces in the bag. Pour crumbs onto a plate. (If using fresh herbs, chop them and toss them with the cracker crumbs) 'Paint' chicken pieces, one at a time, with sour cream. Roll in cracker crumbs and place on rimmed cookie sheet. Bake thighs for 50 minutes. Bake breast pieces for 35 minutes.

Soy glazed salmon

1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon grated fresh ginger
4 salmon steaks or fillets (6 ounces each)

Directions
Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, whisk together soy sauce, honey, and ginger.
Place salmon on prepared baking sheet; brush with soy mixture. Broil until browned on top and opaque throughout, 5 to 6 minutes.

Pork Picatta

4 thin boneless pork chops (about 1 lb.total)

3 Tb. olive oil

1/3 cup flour

salt and pepper

1 cup chicken broth

2 Tb. lemon juice

2 Tb butter, cut into small pieces

1 Tb. finely chopped, seeded pepperoncini

thin lemon slices for garnish

Pound individual pork chops so that they are 1/4 inch thick. Heat oil in large skillet over high heat until hot. Combine flour and salt and pepper in shallow dish. Lightly coat pork chops in flour. Reduce heat of skillet to medium and and add pork chops. Saute chops until golden, about 2 minutes per side. Transfer to a plate and tent loosely with foil. In skillet, scrape up browned bits and add broth and lemon juice. Increase heat to high and let boil until slightly thickened. Return pork to skillet, turn often and let heat through, about 1 minute. Add butter and pepperoncinis. Once butter is melted, serve pork with sauce spooned over and lemon slices.

* Today's menu also calls for Greek Tossed Salad

Grilled skirt steak tacos with jicama tomatillo slaw

2 1/2 teaspoons whole black peppercorns

2 lb skirt steak (about three 1/2-inch-thick pieces)

1 tablespoon coarse sea salt

Prepare grill for cooking over direct heat with hot charcoal (high heat for gas) While grill is heating, coarsely crush peppercorns with a mortar and pestle or by wrapping them in a kitchen towel and pressing with bottom of a heavy skillet. Pat steaks dry and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack (covered only if using a gas grill), turning over once and moving around to avoid flare-ups if necessary, 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally.

While steaks are on the grill prepare slaw:

2 cups matchstick jicama (use a mandoline or coarse cheese grater)

1/2 cup chili verde salsa (tomatillo salsa in a jar)

1/2 cup chopped cilantro

1 Tb. lime juice

salt and pepper to taste

Mix ingredients in a bowl.

Assembly: Fill warmed corn tortillas with grilled skirt steak topped with slaw and sour cream.

Pork roast with sage and pancetta

12 fresh sage leaves
1 boneless pork loin roast (about 3lbs.)
12 thin slices of pancetta (2oz)

Directions
Preheat oven to 450,with rack in the middle. Line a rimmed baking sheet with aluminum foil and set aside. Arrange sage leaves on top of pork loin. Lay pancetta over sage in 3 horizontal rows, slices overlapping slightly. Spacing evenly, secure pancetta with three 10" lengths of kitchen twine.
Place pork on prepared sheet and roast till pancetta is browned and crisp and an instant read thermometer inserted in thickest part of pork registers 145, 35-40 mins. Tent roast lightly with foil; let rest 5 mins. Snip twine with scissors and remove; thinly slice roast before serving.

Roasted red potatoes

1 1/2 pounds small new red potatoes (about 15), scrubbed and dried

1/4 cup extra-virgin olive oil

4 to 6 cloves garlic, crushed

1 tablespoon fresh rosemary

1 tsp kosher salt

tsp. freshly cracked pepper

Preheat the oven to 400 degrees F.
Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, salt, pepper and garlic. Add the potatoes and toss well. Transfer the potatoes to a shallow baking pan, sprinkle with rosemary sprigs and roast until potatoes are tender when tested with the tip of a knife, about 35 minutes. Discard rosemary and serve hot.

Secret to perfect bbq chicken

Bake or grill your chicken half way. Then, brush your chicken with a generous amount of mustard. While the mustard is still wet (it will tend to dry on the hot chicken) sprinkle brown sugar to completely cover any trace of mustard. Put the chicken back in the oven or on the grill and cook for the remaining time. Right before you serve the chicken, brush it with your favorite bbq sauce.

Summer Thai Salad

Salad:

1 head napa cabbage, chopped

1 cup cooked noodles (I like to use Japanese noodles)

1/2 cup blanched snow peas

1/2 cup red bell pepper, chopped

2 carrots, peeled and chopped

3-4 bunches of green onion, chopped

1 bunch cilantro, chopped

1/2 cup roasted peanuts

Dressing:

3 Tb. soy sauce

3 Tb. seasoned rice vinegar

3 Tb. canola oil

2 Tb. minced fresh ginger

3 cloves garlic, minced

1 Tb. lime juice

Combine ingredients of salad in a bowl and toss with well mixed dressing.

Chopped salad with spicy pork and buttermilk dressing

1/2 teaspoon chipotle chile powder
Coarse salt and ground pepper
1 pork tenderloin (about 1 pound)
1/2 cup low-fat buttermilk
3 tablespoons light mayonnaise
2 scallions, whites minced and greens thinly sliced, separated
1 garlic clove, crushed through a press
1 head romaine lettuce (1 1/4 pounds), trimmed and chopped
1 pint cherry tomatoes, quartered
1 package (10 ounces) frozen corn kernels, thawed and patted dry
2 ounces pepper Jack cheese, cubed

Directions
Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a small bowl, combine chile powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Place pork on prepared baking sheet; rub with spice mixture.
Broil pork until an instant-read thermometer inserted in thickest part registers 145 degrees, 14 to 16 minutes, turning twice during cooking. Let pork rest 10 minutes, then cut into bite-size chunks.
Make dressing: In a large bowl, whisk together buttermilk, mayonnaise, scallion whites, and garlic; season with salt and pepper.
Add romaine, tomatoes, corn, cheese, scallion greens, and pork to the bowl. Toss to combine, and serve immediately.

Cod fillets with caper butter

Super Fast- ready in 15 minutes!!!

4 skinless cod fillets

coarse salt and ground pepper

3 Tb. unsalted butter, room temp.

1 Tb. capers, rinsed and drained, finely chopped

2 Tb. finely chopped fresh parsley

lemon wedges

Directions:

Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with foil. Place cod on baking sheet; season both sides with salt and pepper. Broil until opaque throughout, 6-8 minutes. Meanwhile, in a small bowl, stir together butter, capers and parsley; season with salt and pepper. Top cod with a dollop of caper butter, serve with lemon wedges.

Couscous with carrot, garlic and parsley

Coarse salt and ground pepper
1 cup couscous
1 medium carrot, coarsely grated
1/2 cup fresh parsley leaves, chopped

2 cloves garlic, minced
1 tablespoon olive oil

Directions
In a small saucepan, bring 1 1/2 cups water to a boil. Stir in 1/2 teaspoon salt, couscous, garlic and carrot; cover pan, and remove from heat. Let stand 5 minutes.
Fluff couscous with a fork. Gently stir in parsley and oil; season with salt and pepper.

Creamy tomato basil soup

4 lbs. tomatoes, peeled, seeded and roughly chopped*

2 Tbs. + 4 Tbs. olive oil

3 garlic cloves, minced

2 sprigs fresh thyme

1 full handful freshly torn basil

1 Tbs. sugar

1 pint half & half

1 tsp. salt

garnish with freshly torn basil and mozzarella

Heat 2 Tbs. olive oil in large stock pot. Saute garlic for 1-2 minutes, do not brown. Add tomatoes, thyme, basil and sugar. Bring to a boil. Cover and reduce heat. Simmer for 25 minutes. Remove thyme sprigs. Puree soup in a blender, in batches. In each batch, drizzle about 1 Tb. olive oil while blender is on. When totally smooth, put each batch in a large bowl. When all the soup is pureed, pour it back into the stock pot. Add salt and stir well. Bring the soup back to a simmer and taste. Add desired amount of salt. Use a whisk to stir in the half & half. Serve with cheese and basil.

*To peel a tomato: cut an 'x' through the skin, but not the flesh at the base (or 'butt') of tomato. Drop into boiling water for about 10 seconds and then plunge tomato into a bowl filled with ice water. Gently peel the skin off the tomato. To seed a tomato, cut it in half widthwise, so that the stem is on one side and the base is on the other. Gently squeeze seeds out. You may need to poke your finger into the holes to get all the seeds out.

Herb crusted salmon

3 slices white sandwich bread

1 cup fresh flat leaf parsley (or favorite fresh herb- basil, oregano with pinch of thyme, cilantro etc)

1 tablespoon olive oil

coarse salt and pepper

4 skinless salmon fillets

2 tablespoons dijon mustard

Directions:

Preheat oven to 450. Line baking sheet with alumminum foil; set aside. In a foof processor, combine bread, herbs and olive oil. Season with salt and pepper. Pulse until coarse crumbs form. Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.

Spinach Salad

The BEST salad you will ever eat (until my next recipe!)

Dressing:
1/2 cup white sugar
1 tsp. salt
1/2 cup canola oil
1/2 cup olive oil
1 tsp dijon mustard
1/2 cup white wine vinegar
1/4 cup grated onion and juices that come from grating
2 tsp. poppy seeds

In blender combine all ingredients but the poppy seeds. Blend until smooth. Add poppy seeds and pulse until throughout dressing. This makes enough dressing for 3-4 large bags of spinach. Once you try the salad, you'll want to eat it every meal till it's gone!

Salad:
spinach
dried cranberries
pecans or alomnds (pecans taste the best)
crumbled feta cheese

Toss desired amount of ingredients in bowl with dressing and serve immediately.

Steak Chili

I know it's hot outside, but the reason I make chili in the Summer is because of the amazing homegrown tomatoes I need to use!

2 tablespoons canola oil
2 pounds steak (london broil, boneless short ribs, chuck steak)- cut into 1 inch cubes

flour for dredging
2 onions, chopped
3 cloves garlic, minced
1 jalepeno pepper

1 small can beef broth
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoons ground cayenne pepper

1/4 teaspoons liquid smoke
6-8 seeded and chopped fresh tomatoes or 2 (29 ounce) cans diced tomatoes
2 (15 ounce) can black beans, drained

salt and pepper to taste

DIRECTIONS
In a large pot over medium high heat, heat oil. Dredge steak in flour seasoned with salt and pepper. Saute in batches until browned on the outside, but not cooked through. After each batch, remove with a slotted spoon and set aside. (You may need to add more oil to the pot at this point) Add the onions and saute for 15 minutes, or until the onions are caramelized. Add tomatoes, garlic, jalepeno, beef broth and steak to the pot. Bring to boil. Cover and reduce heat to low. Simmer, coveredfor about 2 hours, or until meat is tender. Each cut will take different times to become tender.
Add the chili powder, cumin, cayenne pepper, liquid smoke and black beans. Remove cover and simmer for another 15-30 minutes, or until you've reached your desired thickness

Chicken curry

4 Tb butter
3 tsp. curry powder
1/2 tsp. groung cumin
2 tsp. dry mustard
1 tsp. ground ginger
1/2 tsp. coriander
1/4 tsp. cinnamon
1/2 tsp cayenne pepper (more or less depending on how spicy you like it)
salt & pepper to taste

4 Tb. flour
4 cups chicken broth
1 1/2 lb. cooked, shredded chicken
1/4 cup honey

Toppings:
dry roasted peanuts
bananas
shredded coconut
mango chutney
raisins
shredded hard boiled eggs

Melt butter in large skillet over medium high heat. Add spices to make paste. Add flour to paste and cook for 2 mintues. Add broth slowly to create thick gravy. Whisk in each addition until smooth. Pour in honey a stir well. Add chicken and cook until heated through. Serve over rice with desired toppings.

Cowboy Wraps

2 Tb. red wine vinegar

1 Tb. dijon mustard

2 garlic cloves, minced

1/4 cup + 1 tsp. olive oil

1 lb. yukon gold potatoes

1/4 cup milk

2 Tb. butter softened

2 Tb. sour cream

2 Tb. green onions or chives

1 cup corn kernels

1 lb. london broil (or close to it)

1/3 cup bbq sauce

4 tortillas

Directions:

Combine vinegar, mustard, garlic & 1/4 cup olive oil in large bowl. Marinate london broil in this mixture for at least 30 minutes. Peel and boil potatoes in salted water. Drain potatoes and mash with milk, butter, sour cream, green onions and salt and pepper to taste. Broil meat for about 3-5 minutes per side, depending on desired doneness. Cut meat into small pieces Heat 1 tb. olive oil in skillet and saute corn for about 3 minutes. Add meat to skillet with corn. Add bbq sauce and stir. Spread potaatoes evenly on each tortilla. Top potatoes with corn/meat mixture and wrap. Serve immediately.

Menu for 8/11-8/24

Menu costs $3.35 per person, per dinner
Recipes are on the blog, posted for the day it states. Just go to the blog archive for all the past recipes!
8/11- BBQ pulled pork sandwiches with horseradish dijon aioli and crisp onions, carrot sticks & bell pepper slices
8/12- Orange chicken, stir fry veggies & egg rolls
8/13- Soft tacos & orange slices
8/14- Chicken cutlets, asparagus & green bean, cherry and almond salad
8/15- Eggplant lasagna, tossed salad & garlic bread
8/16- Coconut milk pasta & summer thai salad
8/17- Stuffed pork chops with cilantro cream sauce, spanish rice & broccoli
8/18- Chicken satay, naan bread & roasted veggies
8/19- French toast, bacon & strawberries
8/20- Stuffed portabello mushrooms & citrus salad
8/21- Black bean cakes, Chevy's corn casserole, broccoli & orange slices
8/22- Thai Magic Chicken, brown rice & peas
8/23- Southwest casserole, apple slices
8/24- Meatball subs, green beans & orange slices

Shopping List:
Shopping list is based on four people. (Based on TJ's & Safeway's prices) Remember to freeze meat until ready for use. Also, make sure to refrigerate bread and fruit to make them last for the full two weeks.
Trader Joe's
1 bottle BBQ sauce
16 oz. orange juice
1 loaf bread
2 pkgs. bell peppers
1 pkg. Mandarin Orange Chicken
1 pkg. Bejing Style Stir Fry Vegetables
1 pkg. vegetable spring rolls
6 oranges
1 pkg. fresh spinach
1 pkg. asparagus
1 lb. parmesan cheese (fresh, not grated)
1 package frozen green beans
1 pkg dried bing cherries
1 pkg. sliced almonds
1 bag avocadoes
2 pkgs shredded mozzarella cheese
2 pkgs bagged salad
3 jars/cans spaghetti sauce
1 container ricotta cheese
1 container cottage cheese
1 doz eggs
1 pkg. garlic naan bread (frozen section)
1 loaf parbaked french bread
1 can coconut milk
2 bags basmati rice
1 small container vanilla yogurt (indiviual size)
4 cans black beans
1 lb. ground beef
1 pkg. tortillas
1 pkg cheddar cheese
1 container sour cream
1 pkg peanuts
1 pkg green onions
3 bags frozen corn
1 pkg broccoli
1 bag tortilla chips
5 apples
4 portabello mushrooms
Safeway:
1 2-3 lb. pork shoulder roast
good rolls for bbq sandwiches (& meatball subs)
strawberries
French's onions (green bean casserole onions)
8 carrots
5 tomatoes
1 pkg shredded lettuce for tacos
2 pkgs chicken breast
1 large eggplant
1 head napa cabbage
1 bunch cilantro
1 handful snow peas (from the bulk section)
1 1 inch piece of ginger (bulk section, just break off the size you need)
1 package of top ramen
1 small can water chestnuts
4 pork chops
2 onions
1 pkg. panko breadcrumbs
1 small package frozen meatballs
*Pantry Items:
milk
flour
honey
mayonnaise
cream of chicken soup
dijon mustard
horseradish
curry powder
cayenne pepper
lime juice
rice vinegar
red wine vinegar
balsamic vinegar
soy sauce
fresh garlic
garlic powder
olive oil
canola oil
butter
peanut butter
bread crumbs
masa
corn meal
baking powder
ground cumin
chili powder
italian seasoning
good seasons italian dressing packets
sugar

* pantry items are things that are usually already in your kitchen. If you do not have these items, just add them to your shopping list.

Southwest chicken casserole

2 cups cooked rice

2 cans black beans

1 bag frozen corn

2 cups cubed cooked chicken breast

1 can cream of chicken soup

1 cup mayonnaise

1 Tb garlic powder

1 tb chili powder

1 tsp ground cumin

2 cups crumbled tortilla chips

2 cups cheddar cheese

In 9x13 layer the rice, black beans, corn and chicken. In bowl, combine soup, mayonnaise, garlic powder, chili powder, cumin and salt and pepper to taste. Pour sauce over casserole. Bake, covered for 45 minutes at 350. Uncover and sprinkle the tortilla chips and cheese on yop. Place under the broiler for about 3-5 minutes or until cheese is bubbly.

Also may be cooked in Princess House 3 qt Fantasia Dish in the microwave. Follow directions for assembly and microwave covered for 20 minutes. Place chips and cheese on top and microwave uncovered for 2 minutes.

Thai Magic Chicken

This is a recipe to be used in the Fantasia 3 qt casserole dish. It's a variation of their magic chicken.

4-5 Tb sugar

3 Tb soy sauce

3 Tb ketchup

3 Tb rice vinegar

3 Tb canola oil

2 Tb lime juice

2 Tb peach preserves

1 tsp ground ginger

3 cloves garlic, minced

1/4 chopped cilantro

2 limes

4-5lb. whole chicken

Directions:

Combine all ingredients, except for limes and chicken, in a gallon ziploc bag. Place rinsed chicken in marinade and refrigerate for at least 30 minutes and up to overnight. Put contents of bag in Fantasia 3 qt casserole. Squeeze juice of 2 limes on chicken and put limes in cavity of chicken. Cover and microwave for 30 minutes. (32 minutes if larger chicken)

Spicy Bean Cakes

2 15-ounce cans black beans, drained well

6 green onions, finely chopped

1/2 cup finely chopped seeded red bell pepper

1/4 cup chopped fresh cilantro

2 large garlic cloves, minced

1 1/2 tablespoons minced seeded jalapeño chili

2 teaspoons ground cumin

1 large egg

2 tablespoons plus

1 cup yellow cornmeal
6 tablespoons (about) olive oil

Sour cream

Purchased salsa

Directions

Place drained beans in large bowl. Using hand masher, mash beans coarsely. Mix in green onions, bell pepper, cilantro, garlic, jalapeño and cumin. Season to taste with salt and pepper. Mix in egg and 2 tablespoons cornmeal.
Place remaining 1 cup cornmeal in small dish. Drop heaping 1 tablespoon of bean mixture into cornmeal; turn to coat. Flatten into 1/2-inch-thick cake. Repeat with remaining bean mixture and cornmeal, forming 18 cakes.
Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, fry bean cakes until firm and crisp, adding more oil as needed, about 6 minutes per side. Drain bean cakes on paper towels. Transfer to platter. Serve warm with sour cream and salsa.

Also on the menu for today: Chevy's Corn Casserole

mozzarella-stuffed grilled portobellos with balsamic marinade

1/4 cup extra-virgin olive oil

2 tablespoons plus 1 teaspoon balsamic vinegar

3 garlic cloves, minced, divided

6 large portobello mushrooms, stemmed

1 1/2 cups panko (Japanese breadcrumbs)*

1 cup shredded mozzarella cheese (about 5 ounces)

1/2 cup grated Parmesan cheese (about 2 ounces)

1/4 cup chopped green onions

1 1/2 teaspoons chopped fresh oregano

1 1/2 teaspoons chopped fresh thyme

1/4 cup ( 1/2 stick) butter, melted

Directions:

Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes. Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.

*Panko can be used in any recipe calling for dry (not fresh) breadcrumbs — such as eggplant parmigiana, chicken tenders, or meatloaf. It is available in the Asian foods section of some supermarkets and at Asian markets.

On the menu today is also: Citrus Salad

Chicken satay with peanut sauce

3 Tb lime juice

1 tsp curry powder

2 tsp honey

1/2 tsp ground coriander

1/2 tsp. ground cumin

1/8 tsp. salt

2 cloves garlic, minced

1 lb. boneless, skinless chicken breast, cut into 1 inch cubes

Directions:

Mix all ingredients except for chicken in a large ziploc bag. Add chicken and refrigerate for at least 2 hours. Thread chicken on skewers and grill over medium heat for about 2-3 minutes per side. Dip in peanut sauce.

Peanut Sauce:

2/3 cup vanilla yogurt

1/4 cup creamy peanut butter

1/4 cup coconut milk

1 Tb. soy sauce

1/4 tsp red pepper sauce

Directions:

Beat all ingredients with wire whisk.

Southwest stuffed pork chops with cilantro cream sauce

6 pork chops, at least 1 1/4 inches thick
1 cup black beans
1/2 cup corn
1/2 cup shredded sharp Cheddar cheese
2 tablespoons chopped red bell pepper

4 tablespoons chopped green onion
1 clove garlic, minced

1 tsp cumin

1/2 tsp chili powder

Directions:

Cut a pocket into each pork chop. Salt and pepper inside of pockets of pork chops. Toss together the black beans, corn, bell pepper, shredded cheese, onions, garlic, cumin and chili powder. Stuff pork chops lightly with the mixture. Place in a shallow baking dish and bake pork chops at 350° for about 30 minutes. Cover with foil and cook 15 to 20 minutes longer, or until pork chops are done.

Cilantro Cream Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk

1 tablespoon chipotle puree (buy chipotle peppers in adobo sauce and puree in blender)

1/2 cup chopped cilantro

Directions:
In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency. Stir in chipotle puree and cilantro. Pour over cooked pork chops.