WEEKLY MENU

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

 DATE BREAKFAST LUNCH DINNER
Monday 4/18 YOGURT SANDWICHES WHITE COQ AU VIN
Tuesday 4/19 TOAST LEFTOVERS TOASTED ONION SALISBURY SLIDERS
Wednesday 4/20 YOGURT SOUP SOUTH WESTERN CHICKEN CASSEROLE
Thursday 4/21 FRUIT CHEESE & FRUIT TWISTED PEPPER STEAK
Friday 4/22 OATMEAL C.O.R.N. FRENCH ONION CHICKEN
Saturday 4/23 GERMAN PANCAKE leftovers MANDARIN CHICKEN & NOODLES
Sunday 4/24 PAPPASITO’S BRUNCH

A to Z Blogging Challenge

One of the things I have noticed most is that I just don’t have my energy back yet!  It seems like my daily list never gets finished these days making the next day’s list even longer!!!!!!  So I’m playing catch up today for the A-Z Blogging Challenge.

 

Sunday was the Letter I ~ INVITATIONS and the etiquette to do them correctly.
Monday was the Letter J ~ for all the JELLY Beans I’ve been making myself sick with.
Tuesday was the Letter K ~ KITTENS and all their “Kuddliness”.
Wednesday was the Letter L ~ LOVE – it really does make the world go round!
Thursday was the Letter M ~ MONDAY which is approaching all too fast!!!!!!!!!!!
Friday was the Letter N ~ NOMAD the life I’ve led of late.
Saturday was the Letter O ~ OCEAN I miss so much being in the mid west now.
and today is the Letter P ~ PRAYER and the belief it can add to your life.

Fire Day Friday: Quick Marinated Grilled Flank Steak

Fire Day Friday sneaked up on me once again.  I had a flank steak but didn’t want to do fajitas again.  I needed something fast and delicious.  
But I had an ace up my sleeve.  Instead of digging through a pile of magazines or flipping through cookbooks, I consulted Grilling.com on my phone and found a recipe for Quick Marinated Flank Steak with Packet Potatoes.

Fast, easy, and grilled…..just what I needed!  

Quick Marinated Grilled Flank Steak
adapted from Grilling.com
1 flank steak
1/2 cup red wine vinegar (I substituted balsamic pomegranate vinegar)
1/4 cup soy sauce
5 cloves garlic, minced
1/4 cup flat leaf parsley, chopped
1 1/2 lb potatoes
4 cloves garlic, minced
2 Tbsp olive oil
2 Tbsp parsley, chopped
salt & pepper to taste
Score the flank steak (make 1/8th inch deep cuts in a criss cross pattern) and then put into a Glad zip top storage bag.  Add the vinegar, soy sauce, garlic, and parsley.  Let marinate for one hour.  That might not sound fast, but for marinating times, that is like broadband compared to dial up.
Cut your potatoes into 1/2″ pieces (skin on) and toss in the garlic, oil, parsley and some salt & pepper.  Divide onto two squares of aluminum foil.  Form each square into an “envelope” by folding in half and folding up the other three sides.
Now preheat your grill to high.  
I used 1 chimney (Weber 7416 Rapidfire Chimney Starter) full of Kingsford Competition briquettes in my charcoal grill (not my Big Green Eggs).  I like the Comp because it burns hotter for grilling & searing.  When I am cooking at lower temps (225f-350f), I use the original Kingsford.
Place the foil packets to the side (indirect) of the coal fire.  If you are doing this on a gas grill, place them where they are not directly over a burner.  
Grill the steak 4 minutes per side for medium rare (125f internal temp).  If you want nice grid marks, turn the steak 90 degrees after 2 minutes.  Go 5 minutes for medium.  

How did I get such great grill marks?  I cheated.  I used GrillGrates (Hard Anodized GrillGrate Gift Kit).  They work on gas grills and charcoal grills.  They prevent the flare ups and also give kick butt sear marks.  I’ve been using them for a few weeks and have been impressed.
 
Remove steak and let rest.  Flip the potato packets and could another 10-15 minutes while the steak rests.
Slice the steak thinly across the grain (short side, not lengthwise).  Carefully open the potato packets to avoid being burned by the escaping steam.  
This steak was delicious and disappeared!  

FTC disclosures:
1)  Kingsford Charcoal – They sent me to Kingsford University this year but Kingsford has meant “cookout” to me ever since I was a kid and my dad would be firing up the family grill.  I am proud to be affiliated with them.  I don’t get any kind of pay per post or anything like that.  Just a great product.
2)  Grill Grates – I received my set for free for testing.  If they call asking for me to return the sample, I’m not answering my phone.  Ya’ll didn’t see me.  I didn’t post this.  I was never here.   These are not the droids you’re looking for.

APRICOT PINEAPPLE MONKEY BREAD

APRICOT PINEAPPLE MONKEY BREAD*

BREAD
1 cup scalded milk
1/2 cup shortening
1/2 cup sugar
1teaspoon salt
1/2 cup golden raisins
1/4 cup rum
1/2 cup minced walnuts
2 packages dry yeast
1/2 cup warm water
2 Jumbo eggs, beaten
4 1/2 – 5 cups flour
TOPPING
20 ounce can crushed pineapple, drained well
4 tablespoons butter
1/2 cup light brown sugar, super firmly packed
1/2 cup apricot pineapple preserves**
1/2 teaspoon almond extract
1/2+ teaspoon cinnamon
1/2 cup golden raisins*
1/4 cup rum*

  • Soften the yeast in the warm water.
  • Stir together the sugar and cinnamon and set aside.
  • Soak the raisins in the rum until needed. Drain before adding to the bread.
  • Combine the milk, shortening, sugar and salt. Cool to lukewarm.
  • Add yeast to milk mixture and then the eggs, the raisins and nuts.
  • Add the flour. Mix to a soft dough.
  • Knead on a lightly floured surface until smooth and elastic. Place in a greased bowl. Turn over once, cover with a cheesecloth and let rise until double in size.
  • Punch down and let stand ten minutes.
  • Prepare the topping while the dough is standing.
  • Melt the butter in a saucepan.
  • Add the preserves, brown sugar, cinnamon and almond extract. Cook until smooth and fairly thin.
  • Add the pineapple (and raisins if you’re using refrigerator rolls) and heat through.
  • Roll into many small balls about the size of golf balls.
  • Grease a Bundt cake pan. (I like to use my pineapple upside down cake pan.
  • Arrange a layer of the balls haphazardly in the cake pan.
  • Dribble about half the topping loosely over them.
  • Arrange the other half of the dough balls.
  • Pour remaining sauce over top.
  • Allow to rise until double in size (about 1 1/4-1 1/2 hours)
  • Bake at 350 degrees for 35-45 minutes.
  • Enjoy

*You can cheat and use 3 cans of refrigerator biscuits instead if you’re in a hurry. If you still want the raisins you can add them to the topping instead.
**You can use pretty much any flavor you want – I also use raspberry, peach and blackberry depending on my mood. A lot of times I combine the peach and blackberry half and half.

PEKING ASIAN CHICKEN WRAPS ~ HEALTHY MEALS

I’ve made these wraps a few times. I always forget how good they are and I end up saying “Why don’t I make these more often!”  They are super healthy, quick and delicious.  
They keep well in the refrigerator and I love to have them for lunches.   I did think that blanching the pea pods was annoying. I no longer blanch the pea pods when I make them, I just throw them in with the onions and cook them a bit. One less step. I’m all about cutting steps out of things and making it easier. 

Peking Asian Chicken Wraps  ~ Adapted from Eat Better America

1/2 cup uncooked brown rice
2 teaspoons sesame oil
4 green onions
1/4 pound snow peas, trimmed
1 heaping cup of shredded cabbage (I used cabbage mix)
1 cup shredded carrot (I used a bit less as I had cabbage in my mix)
2 tablespoons seasoned rice vinegar (recipe called for unseasoned, I like seasoned better)
2 teaspoons ginger (I used from a jar)
2 cups shredded chicken, cooked (I used 10 oz)
8 whole wheat tortillas
8 tablespoons Hoisin sauce
  • Cook rice according to directions, set aside.
  • Heat water in saucepan to boiling, add snow peas and cook for about 30 seconds. Drain and rinse with cold water until cool. Cut lengthwise into small strips. In a bowl, stir together snow peas, cabbage, carrot, rice vinegar and ginger.
  • Heat sesame oil in pan, add green onions, cook and stir for a minute, then stir green onions and oil into cooked rice. Add rice mixture to the bowl of veggies.
  • Add chicken to veggies and rice. My chicken was cooked, but frozen so I threw it in the pan and thawed it out and made it warm.
**The actual recipe called for the rice, veggie mixture and chicken to be all separate. I preferred to throw it all in the same bowl. We liked this warm but you could eat it cold as well. We put the hoisin sauce on the bottom of a toasted tortilla and then a scoop of the chicken/rice/veggie mixture. This made 8 wraps using 8 inch whole wheat tortillas.

Total calories = 2140 calories8 
servings = 268 calories per wrap

CARROT SANDWICHES and my day of penance…

I originally came here to help with my aunt who has advanced Parkinson’s disease.  She still believes that she can use these things, yet she has lived in an assisted living facility for years now and cannot do anything except exist.  Every little thing requires help and loads of time.  Today was slated for going through the craft closet and determine 3 things: keep, throw out (like dried up paints and glues) and donate.  She also wants to go out to lunch (a 3 hour ordeal under the best of circumstances, not to mention she wants McDonalds which I refuse to do) which would prevent us from accomplishing this all in one day so I decided to have lunch prepared in advance.

CARROT SANDWICHES
8 ounces cream cheese, softened
1 large carrot, grated
1/2 cup minced pecans or walnuts
1 teaspoon garlic salt
1 tablespoon mayonnaise
sliced cucumber
oatnut bread

  • In a food processor process carrot until fine pieces.
  • Add cream cheese and process until well blended.
  • Add mayonnaise, garlic salt and walnuts and process again until well blended.
  • Chill overnight.
  • Spread mixture on oatnut bread and arrange cucumbers on top.
  • Enjoy.

TARTE AUX FRAISES ~FRENCH FOR STRAWBERRY TART ~ TRY A NEW ARECIPE

Hi, my name is Gisele (you can call me Gigi) I live on the 37 square mile island of St Martin/St Maarten in the Caribbean. You won’t find it on most paper world maps, it’s the smallest country to be peacefully shared by two Nations Holland and France. I love hiking, photography and food, I also enjoy blogging about my adventures. I’m delighted to have been asked to join the crew here at Our Krazy Kitchen as one of the hosts of Try A New Recipe Tuesdays! I’ll be posting on every 3rd Tuesday of the month. I’m pretty exited! Sometimes the recipes will be just new to you, or new to me or new to us all! Or maybe a new twist on an old fave! I hope to bring a French-Caribbean twist to the table. I really hope you enjoy my contribution, let me know what you think ok?
Here we go….
Nothing means French to me more than Tarte aux Fraises. It’s one of my Favorite french deserts and I always get it when I go to the bakery, I always thought it was super complicated until I tried it.
This particular recipe, the measurements are metric, you can convert them using this site or this one.

TARTE AUX FRAISES

For the Pie crust you’ll need
200gr of flour
100gr of butter
80gr of sugar
1 egg
1 pinch of salt
or you can also use pre-made pie crust

For the Crème patissière (Pastry cream)
1/2 ltr of Milk
3 eggs yolks
100 gr of sugar
50 gr of flour
50 gr of butter
250gr strawberries. I used more, eye balled it. 1 1/2 rectangular plastic container they come in.

  • Combine all ingredients then spread crust in pie pan, bake and let cool. i baked mine covered in foil with an extra pie pan inside to keep it from puffing up. You can also use those acrylic beans thingies.
  • Heat milk.
  • Whisk egg yolks and add sugar then flour while still whisking.
  • Add hot milk slowly and return to heat and continue vigorous whisking until cream thickens. Let cool. I added some vanilla extract to the mixture about 1 1/2 teaspoons.
  • Wash cut and then soak strawberries in simple syrup to cut down the natural acidity.

  • In cooled pie crust, spread pastry cream then layer strawberries. serve chilled. I heated some strawberry jam and brushed it over the pie.that gave it a glossy look.

And Voila! The finished product.

  • The pie should be refrigerated before cutting and serving. I couldn’t wait more than a few minutes and just dug in.
  • Bon Appetit!

Save Room for Dessert…Strawberry Shortbread Bars

The busy season is upon us, well, us, as in my family, that is.  Gardening, festivals, crawfish boils, you name it, and we’re either in the midst of it, heading out to it, or recuperating from from it.  So, my cooking style is either a put it in the oven/slow cooker and forget it meal, or something that comes together with minimum fuss and ingredients.  Today’s recipe is one of the latter.  You likely have everything in your pantry and/or fridge, and it takes absolutely no time to toss it together.  Oh, and the most important thing?  It’s super yummy, so be sure and Save Room for Dessert!

Strawberry Shortbread Bars
3 cups flour
1/2 cup old fashioned or quick-cooking oats
1/2 cup shredded coconut (optional, but yummy)
1 teaspoon vanilla
3/4 teaspoon baking soda
2 sticks unsalted butter, softened
3 cups strawberry preserves

Preheat oven to 350 degrees.
Combine flour, oats, coconut, vanilla, and baking soda in a large bowl, cut in softened butter, until mixture clumps between your fingers. 
Reserve two cups of the mixture, and press the remaining crumbs into an ungreased 13×9 baking dish.
Bake crust for 18 minutes at 350 degrees; remove from oven and allow to cool for 15 minutes. 
Do not turn off oven.
Spread preserves over crust, then sprinkle on reserved crumb mixture onto preserves.
Return to oven and bake for 30-35 minutes.
Allow to cool completely before cutting into bars; store any remaining bars in the refrigerator.

Crockpot Herbed Chicken

Crockpot Herbed Chicken
4 boneless, skinless chicken breasts
Home Seasoning
2-3 T butter
1/2 cup chicken broth
Paprika
Italian Seasoning
Garlic Powder
1 lemon or a lemon squeeze

Directions:  Put chicken in the crockpot (mine were still frozen).  Add 2-3 Tablespoons of butter or margarine.  Season the chicken with Home Seasoning.  Add 1/2 cup of chicken broth.  3-4 liberal squeezes of lemon juice.  2-3 shakes of paprika (mine came out really fast).  2-3 shakes of garlic powder.  Cook on high for 4-6 hours or on low 8-10.

Here’s what you’ll need:

Put the chicken in the crockpot and turned it on 4 hours or high.

Throw in 2-3 T of butter.
Sprinkle Home Seasoning all over it.
Measure out 1/2 cup of chicken broth and added it to the pot.   Add 3-4 big squeezes of lemon juice.
Dash in some paprika and garlic powder.
Here’s what you’ll end up with:
Super tender chicken with great flavor.  Make sure you keep the leftovers for sandwiches!