Category: MISC

WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
Monday 10/10 CEREAL SANDWICHES CHICKEN MARSALA 
Tuesday 10/11 TOAST LEFTOVERS CHICKEN FRIED CHICKEN with PEPPERED GRAVY
Wednesday 10/12 YOGURT SOUP CARIBBEAN PORK CHOPS
Thursday 10/13 FRUIT CHEESE & FRUIT GOLDEN FUNGUS BURGERS
Friday 10/14 OATMEAL SANDWICHES MORROCAN BEEF and NOODLES
Saturday 10/15 HASH BROWN HAM and CHEESE QUICHE LEFTOVERS CHICKEN WELLINGTONS
Sunday 10/16 EGGS ala ROOSEVELT aka DEPRESSION EGGS C.OR.N. CHICKEN SCAMPI

BEEF AND BROCCOLI STIR FRY

Beef and Broccoli Stir-Fry
yields 4 servings
2 1/2 tablespoons cornstarch, divided
1/4 tablespoon salt
3/4 pound lean sirloin beef, trimmed, thinly sliced against the grain
2 teaspoons canola oil
1 cup reduced-sodium chicken broth, divided
5 cups broccoli, florets (about 12oz bag)
1tablespoons ginger root, fresh, minced
2 teaspoons minced garlic
1/4 teaspoon red pepper flakes, to taste
1/4 cup low-sodium soy sauce
1/2 cup water

  • On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
  • Heat oil in a large nonstick wok or large deep skillet over medium-high heat.  Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.
  • Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan.  Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes.  Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
  • In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon, cornstarch and water until blended; stir into pan.  Reduce heat to medium-low and bring to a simmer; simmer until lightly thickened about 1 minute.
  • Return beef and accumulated juices to pan; toss to coat.  Serve.  Yields about 1 1/4 cups per serving.

Modifications:
-I also added 2 stalks of green onions and a few mushrooms.

Here’s what you’ll need:
If you are using fresh broccoli, cut up the broccoli.  Mince 1 tablespoon of fresh ginger and 2 cloves of garlic.  Trim and slice the beef.

I went ahead and added some green onions and mushrooms.

Put some cornstarch in a bowl and then toss and cover the beef.

Heat some canola oil in a wok or a pan.  Put the beef in the wok until lightly brown, around 4 minutes and then pull out and sit to the side. 
Pour 1/2 cup of chicken stock in to the pan.  Stir the pan and get all of the leftover meat and crumbles.  Add the broccoli, cover for about 3 minutes until tender-crisp. (They will also turn a very bright green)
Uncover and add the ginger, garlic and any other veggies.  In a separate bowl or cup, mix 1/4 cup soy sauce, 1/2 cup chicken broth and about 1/2 Tablespoon cornstarch.  Mix and pour into the wok.  Let simmer and thicken just a couple of minutes.  I added some rice to the pan (see below for details) and then put the beef back in.
Here’s what you’ll end up with:
I served this with one of those whole grain rice-in-a-bag.  I boiled them separately and then threw them in the wok at the end when the beef went back in the wok.

You could do all type of variations and add a lot more veggies.  You could buy a bag of frozen stir-fry veggies, add grated carrots, or bean sprouts.

1 serving of the beef and broccoli (1 cup)=5 points
1/2 cup of the rice=4 points

MY BIGGEST WISH!!

I called my doctor’s office this morning because of serious side affect concerns (nothing important, just congestive heart failure)  from a new drug he put me on.  He’s not in on Fridays, but I was asked to call back in 15 minutes to speak with the person that could help me.  REALLY??  I asked if the couldn’t just take my name and number and have them call me when they were available and you’d think I’d ask the girl to fly to the moon.  With an exaggerated sigh she said, “okay, what’s your name and number?” and then offered up another exaggerated sigh and hung up.  Like I said, REALLY?? How unprofessional is this? 

Ironically I’m only on this new prescription because he doesn’t particularly like the one I was on from a previous doctor.  I had been on it for quite some time, it worked, but I no longer live there.  I just needed a refill of the prescription that worked!!!

PEANUT CRUSTED PORK CHOPS ~ Fire Day Friday

I think it might actually be starting to cool off here.  Seriously… It might finally feel a bit like fall…. Wednesday was only a high of like 79!!  That’s huge considering that last week we were still at 100!!!  The excellent thing about living in Arizona is that I get probably some of the best weather for grilling all year long.  I definitely appreciate that fact.  And thanks to the wonderful weather, I tend to do as much grilling as I can throughout the year, not only to not heat up my kitchen in 110 degree weather OR just the fact that I can… no, I tend to do it because most meals made on it, are simple and ever so fast.  Yes, you can do things nice and slow on the grill… but with the kind of weeks I’ve been having lately… speed and simplicity (along with deliciousness) are what it’s all about it.  And this recipe does not disappoint… Trust me 🙂

Peanut Crusted Pork Chops
Adapted from BHG Grillin’ & Chillin’
Printable Recipe 
Ingredients:
1/4 cup creamy peanut butter
1/4 cup pineapple juice
1 Tablespoon low sodium soy sauce
1 Tablespoon honey
1/4 teaspoon ground ginger
1/2 teaspoon dry mustard
1/2-1 teaspoon hot sauce (I used Cholula)
1/3 cup finely chopped dry roasted peanuts
2 Tablespoons dry bread crumbs
1-2 Tablespoons fresh chopped parsley
1 garlic clove, finely minced
4 pork chops (I used bone-in; about 1/4-1/2 inch thick)

Directions:
In a bowl, mix together peanut butter, pineapple juice, soy, honey, ginger, mustard, and hot sauce until well combined.  Place the pork chops in a resealable bag or shallow dish.  Pour the peanut butter mixture over, seal or cover, and place in refrigerator for 4 hours.

Preheat grill to 375-400 degrees F.  In a small bowl, mix together peanuts, bread crumbs, parsley and garlic.  Remove pork from the bag/dish and discard marinade.  Place the pork directly on oiled grill grates over direct heat.  Allow to grill 4-7 minutes depending on how thick the chops are.  Flip pork and carefully (and evenly) sprinkle crust mixture on top, and press down with a spatula.  Cover and grill another 4-6 minutes or until the pork is cooked through.  Carefully remove from grill and enjoy!

PAN SEARED CHICKEN TENDERS & TRI-COLOR COUSCOUS with COCONUT LOBSTER SAUCE ~ MARX FOOD CHALLENGE

I ran across a MARX foods Recipe challenge – what fun!  I signed up and they sent me a box full of yumminess.  My box included tri-color couscous, coconut sugar, dehydrated lobster mushrooms, DeArbol chilies and Pasilla Negro Chilies.

The rules are that I had to use at least two ingredients from my box to create a new recipe.  I really wanted to try and use all five ingredients, but was only able to work in four of them.

Now for full disclosure. hubby hates mushrooms, especially cooked mushrooms.  He goes out of his way to avoid mushrooms.  He declared he would hate this recipe before its inception.  Seeing a pattern here?  I HAD to use the mushrooms just to prove him wrong, plus I LOVE mushrooms even more than he hates them.  This recipe is proof that you can mount your dislikes and change them with the right combination of ingredients.

PAN SEARED CHICKEN TENDERS & TRI-COLOR COUSCOUS with COCONUT LOBSTER SAUCE

2 pound chicken tenders
3/4 cup chardonnay
1/2 cup chicken broth
2 tablespoons MARX coconut sugar
1 dried MARX Pasilla Negro Chilie, chopped
safflower oil
salt and pepper to taste
4 tablespoons butter
3 tablespoons flour
5-7 tablespoons heavy cream

  • Whisk together the chardonnay and chicken broth until well blended.
  • In a medium bowl combine mushroom pieces and chile pieces.  Pour the chardonnay mixture over the mushroom mixture.  Allow to set for 2-3 hours to rehydrate the mushrooms and chilies.  Stir them around every now and then so all surfaces are able to absorb the liquid.
  • When ready, drain mushrooms and chiles through a sieve, reserving the liquid.
  • Whisk coconut sugar into reserved liquid.  Set aside.
  • In a small food processor pulse mushroom and chile pieces into a fine grind.
  • In a medium sauce pan, melt butter.
  • Add flour 1 tablespoon at a time until roux is a golden brown.
  • Gradually add the reserved liquid until well blended.
  • Add in the mushroom and chile pieces, stirring until well distributed.
  • Add cream 1 tablespoon at a time until desired consistency.
  • Simmer gently while preparing couscous and chicken.
  • Coat a large skillet with safflower oil.
  • While oil is heating, wash and pat dry chicken pieces.
  • Pan sear chicken pieces, salt and peppering as needed until golden outside and cooked through.
  • Pour 1 cup of couscous in a large bowl.  Pour 1 ¼ cups boiling water over top.  Cover the bowl and let it sit for five minutes, then fluff with a fork to separate the granules. 
  • Plate couscous in the in the center of serving platter.
  • Arrange chicken pieces around the couscous.
  • Spoon sauce over couscous and chicken.
  • Serve immediately.

By the way, hubby who was so dead sure this recipe would suck gave it 2 thumbs up and then proceeded to eat it 2 nights in a row.

STUFFED SHELLS

STUFFED SHELLS adapted from Weight Watchers
15 large shells, cooked and drained**
1 pound lean ground beef
1 1/2 teaspoon Pampered Chef Italian seasoning
1 medium onion, chopped
8 ounces tomato sauce
1/2 cup water
1 teaspoon beef bouillon granules
3 cloves garlic, minced
2 tablespoons Classico tomato pesto
1 cup shredded cheese

  • Brown meat and onion, Drain.
  • Whisk together tomato sauce, water, bouillon, garlic, pesto and seasoning.
  • Stir 1/2 cup of tomato sauce mixture and 1/2 cup of cheese into beef mixture.
  • Stuff shells with meat mixture.
  • Pour 1/2 of remaining sauce on bottom of the baking dish.
  • Put shells on top of sauce.
  • Pour remaining sauce over shells.
  • Top with remaining cheese.
  • Bake at 350 degrees for 30 minutes.

**If you prefer the shells and beef mixture can be tossed and cooked as a casserole. When I do this I use the smaller shells, but same proportions.

SAUTEED CHEESE ~ COOKING WITH CHAYA

This is a tasty creamy treat which I wish, I could take credit for.  I found the recipe on the blog of Girlichef, a place where you will find other outstanding recipes.  Heather even makes her own cheese.


One look at this wonderful sauteed cheese and I just had to try making it.  I used four different kinds of cheese but only two of them, retained their shape.  The cheddar and goat cheese melted down into a delicious mush.  The other two stayed intact and were a real treat.  I would make even the mushy ones again; that is how good these are.

Sautéed Cheese
Ingredients:  
Feta Cheese, Cheddar, Goat and Mozzarella
brown rice flour  (try this with Panko crumbs)
olive oil
I used no seasoning with the flour, guessing the cheese was strong enough to hold its own which it did.

Method:
  • Cut the cheese into slices 1/2 inch thick. 
  • Pour some flour onto a plate.  Dredge each piece of cheese in flour, shaking to remove excess and set aside for a moment. Place a large cast-iron (or nonstick) skillet over medium-high heat.  Spray on a thin layer of olive oil, and once it is very hot, add a few cheese pieces to the pan (being careful not to overcrowd) and brown for ~1 minute per side.   
Heather  made sauces for these but I was too impatient to do this and ate them out of the pan. Heavenly.
These are the cheeses that melted.
These retained a shape.

These are definitely a favorite of mine.
My apologies about the photos.  I didn’t take any others and these are not the best.  Regardless, take my advice and try this.  I do want to find a way to make this in the oven, in order to eliminate the oil.


Stop by my blogs and say, “hello.”
Bizzy Bakes
My Sweet and Savory



CREAMY CHICKEN SPAGHETTI CASSEROLE

Creamy Chicken Spaghetti Casserole
2 cups shredded rotisserie chicken
1 stick butter
16 ounces mushrooms, sliced
¼ +¼ cup chardonnay
sea salt and pepper to taste
¼ cup flour
2 cups chicken broth
1-½ cup whole milk
1 cup grated Parmesan cheese
3/4 cup roasted red peppers, minced
1 pound Thin Spaghetti

  • Melt 2 tablespoons butter in a large skillet. 
  • Add mushrooms, 1/4 cup white wine, and sprinkle with salt and pepper. 
  • Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. 
  • With a slotted spoon remove mushrooms from skillet. Set aside. 
  • Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. 
  • Drain when al dente reserving broth.
  • Return large skillet to medium-low heat. 
  • Add 6 tablespoons butter. 
  • Sprinkle flour over butter, whisking to combine until roux turns golden.
  • Add broth gradually and whisk to combine. 
  • Pour in milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. 
  • Turn off heat, add Parmesan cheese, stirring until well blended. 
  • Add in the mushrooms, chicken, and roasted red peppers. 
  • Stir to combine and check seasonings. 
  • Add cooked spaghetti and toss until well blended. 
  • Turn into a 9 x 13 casserole pan. 
  • Bake at 350 degrees or until golden brown and bubbly. 
  • Serve with salad and warm, crusty bread.

CHOCOLATE CHIP CAKE with BUTTERCREAM FROSTING

Hi everyone, I’m the newbie here and am really excited to be the new dessert queen. Please be sure to also stop by and see me at my home blog, Paper Plates & China for more fun and recipes.
I’ve been looking for a reason to try this much talked about cake and this seemed like the perfect time. It’s made with a cake mix, which usually isn’t my preference. I’m glad I didn’t let that discourage me from making it. The frosting is incredible! It will now be my go-to recipe for buttercream icing.

Chocolate Chip Cake with Buttercream Frosting
Chocolate Chip Cake
1 Box White Cake Mix
1 cup AP Flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cups water
2 tablespoons of vegetable oil
1/2 teaspoon vanilla extract
1 vanilla bean scraped
1 cup sour cream
4 large egg whites (room temperature)
1 cup mini semi-sweet chocolate chips
  • Pre-heat oven to 325 degrees F.
  • Grease (2) 9-inch round pans
  • In a large bowl whisk cake mix, flour, sugar, and salt.
  • Add remaining ingredients and mix until well blended.
  • Pour batter into prepared pans and bake for 35-40 minutes. Remove when inserted toothpick comes out clean.
  • Remove cakes from pans after about 10-20 minutes. Allow cakes to cool completely before frosting.
Vanilla Bean Buttercream
3 cups of powdered sugar
1 cup butter, softened
1 vanilla bean-scraped (or 1 teaspoon vanilla extract)
1 -2 tablespoons whipping cream
1/2-3/4 cup mini semi-sweet chocolate chips
  • Mix powdered sugar and butter until light and fluffy on low speed.
  • Add vanilla bean scrapings (or vanilla extract) and whipping cream. Start with 1 tablespoon and increase as needed for desired consistency.
  • Once cakes are cool, frost the top and sides of one layer. Stack the 2nd layer on top of first, frost the sides and top. Sprinkle with mini chocolate chips.
Recipe adapted from Recipegirl.com (wedding cake) 

CRY BABY BURGERS and ROASTED PAPRIKA POTATOES

CRY BABY BURGERS

1 pound ground chuck

sea salt and fresh ground black pepper to taste

1 small can jalapenos, drained and chopped (save a small amount for the mayo)

1 small can green chiles, drained and chopped

1 tablespoon Worcestershire sauce

2 slices pepper jack cheese

jalapeno mayo (small amount of minced jalapenos whisked into mayo)

caramelized onions – 1 small Vidalia onion, thinly sliced

  • Combine ground chuck, jalapenos, green chiles, salt, pepper and Worcestershire sauce until well blended.
  • Form into 3 patties. Refrigerate for several hours.
  • Whisk together mayonnaise and minced jalapenos.  Refrigerate until chilled.
  • Sear and brown patties, turning frequently until cooked through.
  • While cooking the patties, melt a small amount of butter in another pan and caramelize onions to desired doneness.
  • When burgers are done, top with cheese, mayonnaise and caramelized onions.
  • Enjoy!

ROASTED PAPRIKA POTATOES

2 pounds baby red potatoes

sea salt and fresh ground black pepper

Hungarian paprika

1/4 cup melted butter

  • Scrub potatoes.
  • Boil for 10-15 minutes.
  • Drain the potatoes until cool enough to handle.
  • Preheat oven to 400 degrees.
  • Spray a 9×9 shallow baking dish with PURE.
  • Place potatoes on bottom in an even layer.
  • Smash each potato slightly.
  • Evenly sprinkle with salt, pepper and paprika.
  • Pour melted butter evenly over top.
  • Bake 30 minutes until crunchy and bubbling.

BLACK BEAN CHICKEN BURRITOS

BLACK BEAN CHICKEN BURRITOS
corn tortillas
black beans, drained well
KNORR creamy rice mix
4 ounce green chiles, drained well
2 cups rotisserie chicken pieces
15 ounce can HATCH green enchilada sauce
2 cups shredded cojack cheese
sour cream

  • Preheat oven to 350 degrees.
  • Spray a large baking dish.
  • Prepare KNORR rice mix as directed.
  • In a large bowl combine chicken pieces, black beans, green chiles, rice and 1/3 of the cheese.
  • Spread sour cream on each tortilla.
  • Add a scoop of the chicken mixture.
  • Layer in baking dish seam side down.
  • When baking dish is full, evenly pour the enchilada sauce over the enchilads.
  • Sprinkle cheese evenly over all enchiladas.
  • Bake 30 minutes.
  • Enjoy.

CHICKEN COUNTRY CASSOULET

CHICKEN COUNTRY CASSOULET
3 boneless, skinless chicken breasts, cut into bite sized pieces
1/2 pound thick-cut bacon, diced
1 pound fat sausages of choice, cut into bite sized pieces
3 tablespoons butter
1 large Vidalia onion, diced
4 garlic cloves, minced
4 carrots, sliced
1/2 pound snap peas, washed and deveined
1/4 cup fresh minced parsley
1 14-ounce can petit diced tomatoes, basil, garlic & oregano
1 tablespoon Classico sun-dried tomato puree
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
2 tablespoons chopped fresh thyme or 1 tablespoon dried
2 +/- cups chicken stock
2 cups seasoned bread crumbs**
salt and ground black pepper

  •  Preheat oven to 325 degrees.
  • Brown the bacon until browned and crumbly in Dutch oven casserole dish.  Remove with a slotted spoon and drain on paper towels.
  • Add chicken and sausages and brown on all sides. Remove from fat and set aside. 
  • Add the onions and garlic and cook 3-4 minutes until softened. 
  • Add the carrots, snap peas and parsley, sauteing 3-4 more minutes.
  • Add tomatoes, tomato puree, spices and salt and pepper to taste.
  • Add meat back in.
  • Add enough of the stock to just cover the meat and veggies, you don’t want things swimming around too much.  You can always add more stock during the cooking if needed. 
  • Cover dish and cook 1 hour.
  • Add more stock if necessary. Spread crumbs over the top and cook uncovered for 40 more minutes or until browned. 
  • Try adding other vegetables such as broccoli or white beans for variety.  

**I used crushed ritz crackers today and they worked reallllllllllllllly well as a substitute!