Recipes of the Week 3/20/2011

Tangy Ranch Grilled Chicken from French's
2/3 cup Ranch dressing
1/3 cup French's classic yellow mustard
3 Tbsp. brown sugar
4 large boneless skinless chicken breasts


1. Mix Ranch dressing, mustard and sugar.
2. Pour 2/3 cup sauce over chicken.
3. Marinate chicken in refrigerator for 30 minutes.
4. Grill chicken 10 to 15 minutes until done.
5. Serve chicken with remaining mustard sauce.

Buffalo Grilled Chicken Sandwiches from Frank's RedHot
1/2 cup Frank's Red Hot Buffalo Wing Sauce
1 lb boneless skinless chicken breasts
4 hard rolls
Blue cheese crumbles



1. Marinate chicken in buffalo sauce in a deep dish. Cover and refrigerate 30 minutes.
2. Grill chicken 12 minutes or until no longer pink, basting with additional sauce.
3. Serve on rolls with blue cheese.

Shrimp and Cheese Grits 
1 (12oz) can evaporated milk
1 and 1/2 cup quick-cooking grits
1 and 1/2 cup grated cheddar cheese
5 scallions, white and green
Salt and pepper
6 slices bacon, thinly sliced
1 lb large shrimp
3/4 cup of extra-virgin olive oil

1. In a large sauce pan, bring 5 cups water and the evaporated milk to a boil. Lower the heat to medium-low, stir in the grits, partially cover and simmer, stirring until just thickened, about 15 minutes.
2. Remove from heat, stir in the cheese and three-quarters of the scallion greens, season with salt and pepper and cover to keep warm.
3. While the grits are cooking, in a large skillet. cook the bacon over medium-high heat until almost crisp, about 8 minutes. Season the shrimp with salt and pepper and stir into the pan along with the scallion whites; cook until the shrimp is opaque, about 3 minutes. Transfer the shrimp mixture to a bowl.
4. Divide the grits among 4 bowls and top with shrimp mixture. Sprinkle remaining scallion greens on top.

Reese's Chewy Chocolate Cookies from Hershey's

2 cups all-purpose flour
3/4 Hershey's cocoa
1 tsp baking soda
1/2 teaspoon salt
1 and 1/4 cups butter, softened
2 eggs
2 cups sugar
2 tsp vanilla extract
1 (10oz) package Reese's Peanut Butter Chips

1. Heat oven to 350 degrees F.
2. Stir together flour, cocoa, baking soda and salt, set aside.
3. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla, beat well.
4. Gradually add in flour mixture, beating well.
5. Stir in peanut butter chips.
6. Drop by rounded teaspoon onto ungreased cookie sheet.
7. Bake 8 to 9 minutes. Cool slightly and remove from cookie sheet to wire rack to cool completely.

Recipes of the Week 3/13/2011

Spaghetti

1 box of spaghetti noodles

2 cans of Hunt's spaghetti sauce

1 pound of ground beef

Italian Seasoning

Garlic

Onion Powder

Black Pepper

Parmesan Cheese

1. Brown the meat in a large skillet on medium high heat until cooked through. Drain.

2. Add the cans of spaghetti sauce and seasonings until well seasoned into a crockpot.

3. Cook on low for 4 hours, and on warm until needed.

4. Boil water for spaghetti in a sauce pan. Add spaghetti noodles to water and cook until al dente.

5. Drain pasta and top with spaghetti sauce and Parmesan cheese.

Marinated Flank Steak

1 (1 lb) flank steak

4 cloves garlic, minced

1 Tsp ginger, minced

1/2 cup soy sauce

1/2 cup sugar

2 Tbsp fresh squeezed lime juice

1 Tbsp roasted sesame oil

Black Pepper

1. Pat steak dry with paper towel and make very light horizontal slits against the grain across top of meat.

2. Combine garlic, ginger, soy sauce, sugar, lime juice, sesame oil and pepper into zip top plastic bag and add steak to bag.

3. Refrigerate overnight in marinade.

4. Preheat grill and cook for 4-5 minutes per side until medium rare.

5. Cut steak into thin strips.

Turkey Burgers

1 and 1/2 lbs ground turkey meat

1 cup rolled oats

2 large eggs

Steak seasoning

Hamburger buns

1. Combine first 4 ingredients in a bowl and mix together by hand.

2. Shape into burgers

3. Cook on grill until desired doneness.

4. Serve on hamburger buns with desired toppings

Spicy Honey Chicken from The Girl Who Ate Everything

                                            8 boneless skinless chicken 

                                            breasts           

2 tsp vegetable oil

Rub:
2 tsp granulated garlic
2 tsp chili powder
1/2 tsp onion powder
1/2 tsp coriander
1 tsp kosher salt
1 tsp cumin
1/2 tsp chipotle chili powder

                                           Glaze:
                                           1/2 cup Honey
                                           1T Cider Vinegar

Combine the rub spices in bowl and mix well.

Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

Nestle Toll House Chocolate Chip Cookies

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. 

Recipes of the Week 3/6/2011

  Tandoori Chicken

1 and 1/2 Cups Greek Yogurt
2 Tbls Grated Onion
1 Tbls Ginger
1/2 Tsp Red Pepper
1/2 Tsp Tumeric
3 Cloves Garlic, Minced
4 Skinless, Boneless Chicken Breasts
1/2 Tsp Salt

1. Combine first 8 ingredients in a zip-top plastic bag.
2. Add chicken to the bag and seal.
3. Marinate for 2 hours in refrigerator.
4. Place roasting pan in oven and preheat broiler on high.
5. Place chicken in roasting pan and sprinkle with salt.
6. Broil in lower third of oven for 15 minutes until cooked through, turning halfway through.

Mexican Chicken Casserole

1 (12oz) Can of Shredded Chicken
1 Tsp Taco Seasoning
1 Red Bell Pepper, Chopped
1 and 1/2 Cups Salsa
2 oz Cream Cheese
1 (15 oz) Can Black Beans
1 Tomato, Chopped
2 (6 inch) Tortillas
1/2 Cup Mexican Cheese

1. Preheat oven to 375 degrees F.
2. Add chicken and taco seasoning to non-stick skillet and cook for 2 minutes.
3. Add bell peppers and cook for 2 more minutes.
4. Stir in salsa and cook for 2 more minutes.
5. Add cream cheese and cook until melted, stiring constantly.
6. Add in beans and tomato.
7. Spoon 1/2 of mix into bottom of 8 inch baking dish. Cover with tortilla and follow with rest of chicken mix, tortilla and the cheese.
8. Bake until heated through, about 20 minutes.

 Herb-Crusted Chicken


2 Tbls Fresh Parsley, Chopped
2 Tbls Butter
1/2 Tsp Salt
1/4 Tsp Black Pepper
4 Boneless, Skinless Chicken Breasts
4 Tbls dried herbs of your choice
1 Tbl Olive Oil


1. Sprinkle chicken with salt, pepper and herbs on both sides of chicken.
2. Melt butter in large non-stick skillet over medium high heat. Add oil to pan.
3. Add chicken to pan and cook 5 minutes until brown.
4. Turn chicken and cook another 7 minutes until cooked through.

Raspberry Chocolate Bars


1 and 3/4 Cups Graham Cracker Crumbs
1/2 Cup + 2 Tbls Butter, Melted
3 Cups Flaked Coconut
1 and 1/2 Cups Sweetened Condensed Milk
1 (12 oz) Jar Seedless Red Raspberry Jam
1 and 2/3 Cups White Baking Chips
3/4 Cups Chopped Walnuts
1 (6 oz) Bag Semisweet Chocolate Chips, Melted

1. Preheat oven to 350 degrees F. Grease a 13x9 inch baking pan.
2. In a small bowl, combine graham cracker crumbs and butter. Press mixture into pan.
3. Sprinkle with coconut and drizzle with sweetened condensed milk.
4. Bake in preheated oven 20 to 25 minutes until lightly browned.
5. Stir jam to soften and spread over warm coconut mixture in pan. Sprinkle with white baking chips and nuts.
6. Drizzle with melted chocolate chips.
7. Cool completely and cut.

Recipes of the Week

Sunday: Chicken Enchilada

2 cans chicken, shredded
1 can enchilada sauce
1 cup cheese of your choice
1 can of diced chilles
1 (8oz) package cream cheese
8 flour or corn tortillas

1. Preheat oven to 350°F. Grease 11x7-inch baking dish.

2. Blend together cream cheese, cheese, chilies, and enchilada sauce with a mixer until creamy. Stir in chicken. Spread over tortillas and place fold down in baking dish.

3. Bake for 15 to 20 minutes or until heated through and cheese is melted.

Monday: Chicken and Rice

       1     (16oz) can of Progresso Cream of Chicken Soup
     1     pound of boneless, skinless chicken breast
     1     box of Uncle Ben's wild rice














1. Preheat oven to 350°F. Coat a 9x13-inch dish with cooking spray.


2. Place chicken breasts in bottom of pan and add enough water to just coat the bottom.


3. Pour entire can of soup over the chicken breasts.


4. Cook for 30-45 minutes until chicken reaches internal temperature of 165°F.


5. Meanwhile, pour rice into a 2-quart stovetop sauce pan.


6. Add enough water to cover rice with about 1 inch over top of rice.


7. Bring to boil, reduce heat to simmer and let rice cook until water is gone.


8. Place a chicken breast on a bed of rice and serve.


Tuesday: My Brother's Birthday


We will be going out where ever he chooses, probably hibachi


Wednesday: Buffalo Mac and Cheese from The Girl Who Ate Everything

7 tablespoons unsalted butter
1 pound (16 oz) elbow macaroni 
1 small onion, finely chopped 
2 stalks celery, finely chopped 
3 cups shredded rotisserie chicken 
2 cloves garlic, minced 
3/4 cup Buffalo wing sauce (preferably Frank's. If you are worried about the heat factor add half the amount)
2 tablespoons  flour 
2 teaspoons dry mustard 
2 1/2 cups half-and-half 
1 pound (16 oz) yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
                          8 ounces pepper jack cheese, shredded (about 2 cups) 
                          2/3 cup sour cream 
                          1 cup panko breadcrumbs (found in the grocery store next to

                           regular breadcrumbs) 
                          1/2 cup crumbled blue cheese 
                          2 tablespoons chopped fresh parsley

Preheat the oven to 350 degrees and spray a 9-by-13-inch baking dish with cooking spray. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain. 

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes. Then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute. 

Melt 2 tablespoons butter in a separate saucepan over medium heat. Stir in the flour and mustard until smooth. Whisk in the half-and-half and add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth. 

Combine the chicken mixture, cooked pasta, and cheese sauce and toss to combine.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Thursday: Fettuccine Alfredo

 1 package Fettuccine noodles

 1 (4 oz) container Heavy Whipping Cream

 2 Tbls of butter

 1 and 1/2 cup parmesean cheese

 Italian Seasoning

 Black Pepper

 Garlic

                       Nutmeg

1. Cook pasta until al dente and drain water.

2. Return pasta to warm pan.

3. Add butter, cream, cheese and seasonings to taste.

4. Stir until combined.

Friday: Tacos

1 box of hard shell tacos

2 pouches of taco seasoning mix

1 pound of ground beef

Lettuce

Cheese

Sour Cream

Taco Sauce

Tomato

1. Preheat oven to 375 degrees.

2. Cook ground beef in frying pan.

3. After beef is cooked add 2 pouches of seasoning mix to pan along with water.

4. Simmer in seasoning mix for 10 minutes.

5. Meanwhile place taco shells on cookie sheet and cook until golden brown on edges

6. Add beef, cheese and other toppings to taco shells.

Saturday: Leftovers

Dessert: Red Velvet Cake - My brother's favorite for his birthday

•  1/2 cup shortening
•  1 1/2 cups white sugar
•  2 eggs
•  2 tablespoons cocoa
•  4 tablespoons red food coloring
•  1 teaspoon salt
•  1 teaspoon vanilla extract
•  1 cup buttermilk
•  2 1/2 cups sifted all-purpose flour
•                               1 1/2 teaspoons baking soda
•                               1 tablespoon distilled white vinegar
•                               5 tablespoons all-purpose flour
•                               1 cup milk
•                               1 cup white sugar
•                               1 cup butter
•                               1 teaspoon vanilla extract

1. Grease two 9 inch round pans. Preheat oven to 350 degrees F
2. Cream shortening and 1 1/2 cups sugar WELL. Add eggs and beat well.
3. Make a paste of cocoa and red food coloring. Add to creamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture. Mix soda and vinegar and FOLD INTO CAKE BATTER. DON'T BEAT OR STIR NOW.
4. Bake for 30 minutes.
5. To Make Icing: Cook 5 Tablespoons flour and milk over low heat till thick, stirring constantly. LET COOL THOROUGHLY! While cooling, cream 1 cups sugar, butter and 1 teaspoon vanilla. Beat this well till light and fluffy. Add to flour mixture and beat until of a good spreading consistency.

Weekly Menu Plan

I like to have my dinners for the week planned in advance. It simplifies my life and guarantees that I have everything I need to make dinner for the week. I even have a board in my kitchen where I list the menu plan! Just call me OCD :)!

Sunday: Baked Ziti from The Girl Who Ate Everything

I love this blog, she has so many great recipes. I also love pasta way too much (as my waist line will attest to).

1 pound dry ziti pasta

1 onion, chopped
1 pound Italian sausage ( or ground beef...I like sausage better)
2 teaspoons minced garlic
2 teaspoons Italian seasonings
2 (26 ounce) jars spaghetti sauce ( I used one Garlic and Onion and one Sausage)
6 ounces provolone cheese, sliced ( 9 rounds)
1 1/2 cups sour cream
8 ounces mozzarella cheese, shredded
grated Parmesan cheese

Directions
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. 
2. In a large skillet, brown onion and sausage (or beef ) over medium heat. Add minced garlic and cook for a minute or so. Add spaghetti sauce and Italian seasonings, and simmer 15 minutes.
3. Preheat the oven to 350 degrees. Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, 1/2 sauce mixture, Provolone cheese, sour cream, remaining ziti, remaining sauce mixture and then mozzarella cheese. Top with grated Parmesan cheese. 
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted. You may want to cover it for the first 20 minutes with foil and then let the cheese melt and brown for the last 10 minutes.


Monday: Zesty Italian Casserole from The Girl Who Ate Everything

The great thing about casserole is they can be made the day ahead and just put in the oven when you get home.

1 lb. lean ground beef

1/4 cup chopped onion

1 cup spaghetti sauce

6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese

1/2 cup sour cream

1 (8-oz.) can Pillsbury® Recipe Creations (or Crescent Dinner Rolls pressed together along the perforations)

1/3 cup grated Parmesan cheese

2 tablespoons butter, melted

Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently.  Drain. Stir in pasta sauce; cook until thoroughly heated. Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture.Unroll dough over cheese mixture. In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.Bake at 375°F. for 18 to 25 minutes or until deep golden brown.

Tuesday: Jambalya:  My own recipe

Jambalya is a favorite of the boys that I live with (my boyfriend and my brother) and my own recipe.

1 package Zatarain's Jambalya Mix (I have tried the Jambalya with Cheese and the  Jambalya Pasta, but the original is the best)

2 and 1/2 cups water

2 Tbl Vegetable Oil

1 pound smoked turkey sausage

1. Brown the smoked sausage in a medium fry pan

2. Bring water and oil to a boil

3. Add rice mix and browned meat

4. Return to boil

5. Cook on low for 25 minutes

Wednesday: BBQ Chicken: My own recipe

This is an easy favorite of everyone I've ever made it for.

2 pounds of boneless, skinless chicken breasts

1 jar (16oz) of your favorite BBQ sauce

Water

Buns

1. Add the chicken to a slow cooker

2. Add water to just cover the chicken

3. Cook on low overnight (8 hours)

4. Drain the water from the slow cooker 

5. Using a fork, shread the chicken into strips. The chicken will be extremely tender and easy to shread. Be careful, chicken is hot!

6. Cover chicken in 14 oz of BBQ sauce

7. Cook on warm all day (7-8 hours)

8. Serve on buns for sandwiches with extra reserved BBQ sauce

Thursday: I have a party to attend

Friday: Leftovers

Even with all the yummy cooking, there is bound to be leftovers and I hate to let food go to waste. I usually have one leftover day a week.

Saturday: Another party night

Dessert: Martha Stewart's Oreo Cheesecake Cupcakes

These are really rich, but really awesome. The Oreo on the bottom makes them easy to make, and blending with my KitchenAid mixer makes these simple and delicious.

42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.