Category: MISC
WEEKLY MENU
Menu Plan Monday hosted by Laura at I’m an Organizing Junkie
| DATE | BREAKFAST | LUNCH | DINNER | |
| Monday | 8/1 | CEREAL | SANDWICHES | RECIPE EXPERIMENT NIGHT |
| Tuesday | 8/2 | TOAST | LEFTOVERS | ITALIAN CHICKEN, BAKED RICE and CANDIED CARROTS |
| Wednesday | 8/3 | YOGURT | OUT | LEMON CHICKEN SALTIMBOCA, BROCCOLI with ORANGE BUTTER and BAKED PARMESAN RICE |
| Thursday | 8/4 | FRUIT | CHEESE & FRUIT | BAKED CITRUS SALMON, CABBAGE MEDLEY SALAD and BUTTERED PARMESAN NOODLES |
| Friday | 8/5 | OATMEAL | C.O.R.N. | GARLIC LEMON PEPPER CHICKEN, BAKED ONIONS with SUN DRIED TOMATOES and MASHED POTATOES |
| Saturday | 8/6 | BACON AND EGGS | CHEESE & FRUIT | OVEN FRIED LEMON CHICKEN, BROCCOLI RICE CASSEROLE and CREAMED CORN |
| Sunday | 8/7 | PANCAKES | OUT | BAKED CHICKEN with APRICOTS, COLESLAW and FRENCH FRIES |
Veggie Tales by Kris: PEAS!
Kris here from Behold the Metatron. Martha and I are swapping days just for now.
I think I’m one of the few in my family who LOVES peas. And when made like this they are scrumptious! I first caught wind of this recipe on Top Chef. Carla made them and I’ve been dreaming about them for years!
It’s very heavy on the butter but you can easily just put 2-3 tablespoons in. Takes out the fun, but if you need to watch your calories and fat I don’t think you will miss it too much!
We served this with Red Snapper and mushrooms. I also added asparagus to it.
Ingredients
1 pound English peas, shelled or frozen peas
1 teaspoon tarragon, chopped
2 ounces cold butter
1 teaspoon chives, finely sliced
salt and pepper
4 ounces butter
1½ teaspoons lemon zest
1½ teaspoons chopped thyme
¼ teaspoon salt
Preparation
1. Prepare compound butter: combine butter, lemon zest, chopped thyme and salt & pepper.
2. Blanch the peas in salted water until just tender (about 5-7 minutes). Strain.
3. Toss peas in butter, tarragon, lemon thyme butter, salt, and pepper.
4. Garnish with snipped chives.
Fire Day Friday: Grilled Chicken with Orange Chipotle Glaze
I have a love affair with chipotles. It’s true. I don’t know if Chris knows about it or not, but I’m thinking he does not, as he never seems to question the numerous times chipotle shows up for dinner. Either way, it’s not a love affair I am ready to give up yet, so let’s just keep this between us… ok?
At least I am willing to share my love with you all 🙂
The orange chipotle glaze was pretty spectacular. The citrus and the smokiness of the chipotles blended so wonderfully together that I would swear they were meant to be together…. but I know that isn’t true as chipotle was meant for me ….and you of course!
Grilled Chicken with Orange Chipotle Glaze
Adapted from Cooking.com
– Serves 2 –
Printable Recipe
Ingredients:
1/2 of a whole chicken
3 cups water
1 1/2 Tablespoons kosher salt
1 1/2 Tablespoons granulated sugar
1 teaspoon black pepper
1 Tablespoon minced garlic
1/4 cup frozen orange juice concentrate, thawed
2 Tablespoons chipotle puree
2 Tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 Tablespoon molasses
Directions:
Place the chicken in a large resealable bag or bowl. Mix together the water, salt, sugar, pepper, and garlic until the sugar and salt has dissolved. Pour mixture over chicken and allow to brine for at least 2 hours. Remove chicken from brine and rinse thoroughly. Pat dry with paper towel.
In a small bowl, mix together the orange juice concentrate, chipotle puree, balsamic, Dijon, and molasses until well combined. Pour half of the glaze over the chicken and allow to rest in the refrigerator for 4 hours.
Preheat grill to 375 degrees F. Oil grill grates. Place the chicken, skin side down directly over the fire. Grill for 10 minutes. Move the chicken to indirect heat (no longer directly over the fire), and continue to grill another 10 minutes. Move chicken back to direct heat and flip over. Baste skin side of chicken with some of the remaining glaze and allow to grill for 10 minutes. Baste again with any remaining glaze and continue grilling until the chicken is cooked through – 160F in the breast and 180F in the deep thigh. Enjoy!
ITALIAN BAKED CHICKEN
ITALIAN BAKED CHICKEN Serves 8
1 1/2 pounds boneless, skinless chicken breasts (cut in halves)
salt and pepper to taste
provolone cheese slices
prosciutto slices
1 large bunch green onions, sliced
3 cloves garlic, minced
Juice of 1 lemon
fresh basil
1 cup white wine (I used zinfandel)
3 tablespoons butter
- Preheat oven to 350 degrees.
- Generously salt and pepper each piece of chicken.
- In a large skillet melt butter until frothy.
- Add chicken pieces, searing each side quickly. Drain on a paper towel. Do not discard butter.
- Warp each piece of chicken in a slice of prosciutto and then lay a slice of provolone on top.
- Arrange chicken pieces in a baking dish.
- In the skillet add the garlic and green onions, sauteing until soft and fragrant.
- Add the wine and lemon juice, simmering until starts to thicken.
- Pour sauce over and around chicken pieces.
- Bake 30 minutes.
- Garnish with fresh basil and serve.
ITALIAN BAKED CHICKEN
ITALIAN BAKED CHICKEN serves 8
1 1/2 pounds boneless, skinless chicken breasts (cut in halves)
salt and pepper to taste
provolone cheese slices
prosciutto slices
1 large bunch green onions, sliced
3 cloves garlic, minced
Juice of 1 lemon
fresh basil
1 cup white wine (I used zinfandel)
3 tablespoons butter
- Preheat oven to 350 degrees.
- Generously salt and pepper each piece of chicken.
- In a large skillet melt butter until frothy.
- Add chicken pieces, searing each side quickly. Drain on a paper towel. Do not discard butter.
- Warp each piece of chicken in a slice of prosciutto and then lay a slice of provolone on top.
- Arrange chicken pieces in a baking dish.
- In the skillet add the garlic and green onions, sauteing until soft and fragrant.
- Add the wine and lemon juice, simmering until starts to thicken.
- Pour sauce over and around chicken pieces.
- Bake 30 minutes.
- Garnish with fresh basil and serve.
SUMMER APPLE COLESLAW
I love coleslaw. And I love to combine different flavors to make new salads! I am more of a celery and cucumber fan in salads. The husband and my brother both prefer green pepper. So I made this for them. They put up with me putting beans into almost every meal so I can certainly cave and put green pepper into their coleslaw. It admit, it was good.
We ate this salad with the most delicious grilled cheese sandwiches with a caramelized red onion jam. It was an excellent meal.
I’ve actually made this a couple times as everyone loved it and it is an easy summer side dish.
Apple Coleslaw
4 cups coleslaw mix
1 green pepper, chopped
2 apples, chopped
1 – 8 oz. Yoplait french vanilla yogurt, light
2 tablespoons mayonnaise, light
2 teaspoon lemon juice
1/4 teaspoon dill weed
Salt and pepper
Combine coleslaw, pepper and apples. In a small bowl, combine yogurt, mayo, lemon juice, dill, salt and pepper. Mix and add to coleslaw. Mix and serve.
Total calories = 467 calories
4 servings = 117 calories per serving
Grilled Cheese with Red Onion Jam + Apple Coleslaw = 515 calorie dinner
Just in time for summer, Motor Oil Chicken
We have been busy here, getting the garage re-organized to bring in an upright freezer. I am happier about this than you might imagine. No more lost food. I know it seems silly, but someone in this household can only place new food on top of old food. And then the food is lost, not like lost in space, but lost to ruin. The small chest freezer can now be used to store large purchased items like, rice, flour etc until it is opened and put into the pantry.
Tonight for dinner, we had marinated chicken thighs. With a funny name, they sure tasted good though! This comes from The Friday Friends, and we will make this again. I also think this would be great for ribs too. You can make the sauce up and “mop” your meat with it and serve some on the side. Or reduce the vinegar and marinade your meat of choice until dinner time and then get grilling!
Motor Oil Chicken adapted from: The Friday Friends
1/2 cup white vinegar – I used cider vinegar
1/2 cup vegetable oil
1/4 cup water
4 cloves garlic, crushed
3 tablespoons packed brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons hot sauce – I will increase this in future batches
1/2 teaspoons ground mustard seed
salt and fresh ground pepper, to taste
1-2 pounds chicken
Combine all marinade ingredients, add chicken (or ribs!) and marinate until dinner time, about 4-6 hours. You may let the meat marinate longer, however the longer it is in the marinade the stronger the vinegar taste will be.
Remove meat from marinade, broil or gill until done.
(it is not pretty, but this is where the flavor is!)
Serves 4-6
I hope you enjoy this as much as we did!
For more great recipes, stop by Moms Sunday Cafe!
COCOA FUDGE CAKE
COCOA FUDGE CAKE
1 cup sugar
2 cups flour
1 stick butter
1 cup water
3 tablespoons cocoa
1/2 cup milk
2 teaspoons vanilla
1 teaspoons baking soda
2 eggs, beaten
- Set oven to 350 degrees, and grease your cake pan. Kat used a silicon Bundt pan, but the original recipe calls for a 9″x13″ tin. I decided to also use a Bundt pan.
- Sift the flour and sugar together into a large bowl. Set aside.
- In a separate mixing bowl, mix the milk, vanilla, baking soda and eggs. Set aside.
- Bring the butter, water and cocoa to a boil over medium heat.
- When done boiling gradually pour into the flour/sugar mixture and stir to combine.
- Follow this with the milk mixture and fold all ingredients together.
- Pour into your prepared pan and bake for 30 minutes. Because this is a fudge cake – you don’t want the center to be cooked all the way through, but the outside should be firm enough to hold its own when removed from the pan. Joanne Fluke suggests this should take 20-25 minutes.
- Best served warm, and reheats brilliantly. Enjoy!
CHICKEN PUFFS
I’m not quite sure where I originally found this recipe, but we fell in love with it and it makes a wonderful presentation for company. The pictures are from when I originally made it with whole chicken breasts, but I have since changed it to using bite sized pieces. Using chicken tenders works best. It bakes better and is much easier to eat!
CHICKEN PUFFS
2 pounds boneless, skinless chicken breasts or tenders
4 Pepperidge farm puff pastry sheets, defrosted
4 ounces cream cheese
1/2 pound bacon, cut into quarters
1 bunch green onions, chopped
1 handful flat leaf parsley
sea salt and white pepper to taste
1 large egg, beaten
PURE
- Preheat oven to 400 degrees.
- Add cream cheese, green onions, parsley, salt and pepper to a small food processor and process until well blended. Set aside.
- Cook bacon until crisp. Drain on paper towels.
- Cut chicken into bite size pieces.
- In a large bowl, toss chicken pieces with cream cheese mixture until well coated.
- On a large jelly roll pan that has been sprayed with PURE, lay out your puff pastry pieces and seal any stray seams.
- Divide chicken evenly among the 4 sheets.
- Top evenly with the bacon.
- Pull up all four corners and give them a little twist in the center.
- Brush with beaten egg.
- Bake 30 minutes until golden brown.
- Serve immediately.
CHICKEN PUFFS
Tamy here filling in for April. I’m not quite sure where I originally found this recipe, but we fell in love with it and it makes a wonderful presentation for company. The pictures are from when I originally made it with whole chicken breasts, but I have since changed it to using bite sized pieces. Using chicken tenders works best. It bakes better and is much easier to eat!
CHICKEN PUFFS
2 pounds boneless, skinless chicken breasts or tenders
4 Pepperidge farm puff pastry sheets, defrosted
4 ounces cream cheese
1/2 pound bacon, cut into quarters
1 bunch green onions, chopped
1 handful flat leaf parsley
sea salt and white pepper to taste
1 large egg, beaten
PURE
- Preheat oven to 400 degrees.
- Add cream cheese, green onions, parsley, salt and pepper to a small food processor and process until well blended. Set aside.
- Cook bacon until crisp. Drain on paper towels.
- Cut chicken into bite size pieces.
- In a large bowl, toss chicken pieces with cream cheese mixture until well coated.
- On a large jelly roll pan that has been sprayed with PURE, lay out your puff pastry pieces and seal any stray seams.
- Divide chicken evenly among the 4 sheets.
- Top evenly with the bacon.
- Pull up all four corners and give them a little twist in the center.
- Brush with beaten egg.
- Bake 30 minutes until golden brown.
- Serve immediately.
WEEKLY MENU
Menu Plan Monday hosted by Laura at I’m an Organizing Junkie
| DATE | BREAKFAST | LUNCH | DINNER | |
| Monday | 7/25 | CEREAL | SANDWICHES | Recipe Experiment Night |
| Tuesday | 7/26 | TOAST | LEFTOVERS | TOASTED ONION SALISBURY SLIDERS |
| Wednesday | 7/27 | YOGURT | OUT | ARROZ CON POLLO |
| Thursday | 7/28 | FRUIT | CHEESE & FRUIT | TWISTED PEPPER STEAK |
| Friday | 7/29 | OATMEAL | C.O.R.N. | FRENCH ONION CHICKEN |
| Saturday | 7/30 | GERMAN PANCAKE | leftovers | MANDARIN CHICKEN & NOODLES |
| Sunday | 7/31 | SAUSAGE SPINCAH BAKE | OUT | CHICKEN FLAUTAS |