Nov 20 2012
Mon, Dec 3rd – Meatball subs
Tue, Dec 4th – Crock pot chicken with box side and green beans
Wed, Dec 5th – Chicken with mixed mushroom spaghetti
Here’s how I made it:
1/2 lb dry spaghetti
3 tbsp butter
1/2 cup onion, diced
1 garlic clove, minced
4 cups mixed mushrooms, sliced (I used 2 cups shiitake and 2 cups cremini)
1/2 tsp dried tarragon
3/4 cup half and half (10%) cream
I started by melting the butter in a skillet over medium heat. The onion, garlic, and mushrooms went into the skillet and I allowed them to sweat it out for about 15 minutes, stirring frequently, until the mushrooms were nicely browned.
Toss cooked pasta and mushroom mixture together.
Thu, Dec 6th – Hunters Xmas concert
Fri, Dec 7th – French bread pizzas
Sat, Dec 8th – Derek Xmas party
Sun, Dec 9th – Sun dinner
Mon, Dec 10th - Turkey Loaf with baked potatoes and asparagus
Tue, Dec 11th – Taco Tue
Wed, Dec 12th – Crock pot pork with red beans and rice
3 lb pork shoulder blade roast, lean, all fat removed
4-5 cloves garlic, crushed
1 tbsp coarse salt
1/2 tsp oregano
1/2 tbsp cumin
1/4 tsp crushed black pepper
3 oranges, juice of (1/2 cup)
2 limes, juice of
Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic. Combine the remaining ingredients and pour over pork. Place in the ceramic part of the crock pot, cover and refrigerate, turning pork occasionally so the marinade covers all of pork.
The next day, remove the crock pot and cook on low, 8 hours.
After 8 hours, remove pork andshred using two forks. Removeliquid from crock pot and addpork back to crock. Add about 1 cup of the liquid back and adjust salt, pepper and cumin (you will probably need to add more). Let it cook another 15-30 minutes.
Thu, Dec 13th – Pulled pork sammie on potato bread with pasta salad
Fri, Dec 14th – Salmon, asparagus and rice
Sat, Dec 15th – Steak on grill with veggies and potato (go to the store day of)
Sun, Dec 16th – Sun dinner
Nov 09 2012
Mon, Nov 12th – Slow Cooker Honey Sesame Chicken with rice and green beans
Slow Cooker Honey Sesame Chicken
Recipe adapted from: Baby Center
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic , minced
1/4 teaspoon red pepper flakes (optional - doesn’t really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
*You can also sprinkle more red pepper flakes on top if you want more heat.
Tue, Nov 13th – BBQ cups
1 pound Ground Beef
¼ cups Chopped Onion
½ cups Barbecue Sauce
12 ounces, weight (1 Can) Refrigerated Biscuits
1 cup Grated Cheddar Cheese
Cook the beef and onion until meat is browned. Drain. Stir in barbecue sauce. Heat through. Grease 12 muffin tins. Flatten each biscuit and press into prepared tins, making sure dough comes up to the top of the pan. Divide meat mixture on top of biscuits. Bake at 350 degrees for 10-12 minutes. Add cheese and bake another 2 minutes, or until cheese melts.
Wed, Nov 14th – Balsamic Skirt Steak with Polenta and Asparagus
2 tablespoons olive oil
Coarse salt and ground pepper
1 cup yellow cornmeal
1 tablespoon butter
1/4 cup finely grated Parmesan
1 1/2 pounds skirt steak (cut into 2 or more pieces, if necessary, to fit in skillet)
1 cup balsamic vinegar
Meanwhile, add 1 teaspoon salt to boiling water; gradually whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. Whisk in butter and Parmesan, and keep warm over very low heat (whisk in some water just before serving if polenta becomes too thick).
Heat remaining tablespoon oil in a large skillet over high. Season steak with salt and pepper; add to skillet. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet).
Add vinegar to skillet, and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak. Slice steak, and serve with vinegar sauce, polenta, and tomatoes.
Thu, Nov 15th – Pesto pasta with Sausage and green beans
12 ounces pasta
1/2 pound green beans, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
8 ounces fully cooked Italian-style sausage links, thinly sliced
1/3 cup pesto
1/2 cup grated Parmesan (2 ounces)
Cook the pasta according to the package directions, adding the green beans and peas during the last 3 minutes of cooking. Reserve 1 cup of the cooking water; drain the pasta and vegetables and return them to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, turning occasionally, until browned, 6 to 8 minutes.
Add the sausage, pesto, Parmesan, and ½ cup of the reserved cooking water to the pasta and vegetables and toss to combine (add more cooking water if the pasta seems dry).
Fri, Nov 16th – Salmon, rice and black beans
Sat/Sun, Nov 17th & 18th – Chili
Tue, Nov 20th – Braised Beef short Ribs with polenta
12 beef short ribs, bone-in
Salt and freshly ground pepper
1/4 cup grapeseed oil or olive oil
1 yellow onion, peeled and chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1 750-ml bottle good dry red wine (we used a zinfandel)
6 cups veal stock (can substitute beef stock)
1 Preheat oven to 350°F. Season ribs to taste with the salt and pepper. Heat oil in a large, heavy bottomed ovenproof pan over high heat. Add ribs and brown on all sides. Work in batches if you need to so that the ribs don’t get crowded (this will help with browning).
2 Transfer ribs to a plate. Pour off excess fat. Add the onions, celery, and carrots to the pan and sauté, stirring often, until lightly browned, about 5 minutes. Remove the vegetables from the pan, set aside. Then add the wine to the pan, deglazing the pan, scraping off any browned bits from the bottom of the pan. Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes.
3 Return the ribs to the pan, add the veal stock and enough water to cover the ribs. Bring to a boil, cover with foil, and place in the oven. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours. During the last 1/2 hour of cooking, add back in the vegetables. Allow the ribs to cool in the liquid, then cover and refrigerate overnight.
4 The next day, remove the excess fat that has solidified at the top from the overnight chilling. Place the pan with the ribs and cooking liquid over medium heat, uncovered. Cook until the liquid has reduced by three-quarters, about 1 hour. Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed. Take care not to burn the glaze; move the ribs around in the pan to keep them from burning.
Wed, Nov 21st – Chicken Gyros
1 cup plain Greek yogurt
1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts
To assemble: Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin
Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatzikisauce, diced tomatoes and sliced onions. Serve immediately.