Weekly Menu 3/14-3/20

A new week is approaching and that means countless meals will have to be planned and prepared. I will give you a few recipes each week to help utilize sale items and cook great food for less money.

Sunday

Steak and Chicken Fajitas

Grilled Tri-tip Steak and Chicken Breasts.
Cut up green and red bell peppers and cooked those on the grill.
Served with sour cream, guacomole, shredded cheese, refried beans, mexican rice, and salsa. It was pretty yummy.

Monday

Pork Short Ribs


Ingredients

4 pounds pork spareribs
1-1/2 cups ketchup
1/2 cup barbeque sauce
1/2 cup brown sugar
1 tablespoon and 3/4 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/2 dash hot pepper sauce, or to taste
1 tablespoon and 1-1/2 teaspoons steak sauce, (e.g. Heinz 57)
1 clove garlic, minced

Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 8 servings.

1. Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In medium saucepan, combine ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes. (Please note that the above ingredients are all to taste. Use more or less of anything you like. I never make the ribs the same way twice!)
4. Cut the ribs between the bones and place in a baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.

These are soooo good! I am going to serve them with the BirdsEye Steamers Corn on the Cob, BirdsEye Green Beans, Mac and Cheese with Cauliflower, and Coles Texas Toast.


Tuesday

Chicken Tetrazzini

Ingredients
9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2-1/4 teaspoons salt
1-1/4 teaspoons pepper
1 lb. white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1/2 cup chicken broth
1/3 cup all-purpose flour
4 cups whole milk, room temperature (2 % would suffice)
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon nutmeg
12 ounces linguine
3/4 cup frozen peas
1 cup grated Parmesan
1/4 cup dried breadcrumbs

Preheat the oven to 450 degrees.

Spread 1 tablespoon butter over a 13 X 9 baking dish. Melt 1 tablespoon each of butter and oil in a deep large skillet over medium-high heat. Sprinkle the chicken breasts with 1/2 teaspoon salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 5 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-sized pices and put in a large bowl. **You could totally skip this step and grill the chicken breasts or use 1 rotisserie chicken**

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion and garlic and saute until the onion is translucent, about 8 minutes. Add the chicken broth and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture into the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1-3/4 teaspoons salt and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil (watch this though and don't let it boil over!) Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is al dente (tender but still firm to the bite), about 9 minutes. Drain. Add the linguine, sauce and peas (I totally forgot to add these!) to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.



Thanks! Fairhope Foodie


(adapted from Giada De Laurentiis)


Wednesday

Chicken Pot Pie


Filling ingredients:
6 Tbsp unsalted butter
1 large onion, diced (about 1 1/4 cups)
3 carrots, thinly sliced on the diagonal
3 celery stalks, thinly sliced on the diagonal
1/2 cup all-purpose flour
1 1/2 cups milk
2 1/2 cups chicken broth
1 teaspoon chopped fresh thyme leaves
3/4 cup green peas, frozen or fresh
2 Tbsp minced fresh parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Boneless Chicken Breasts

Topping:
Crescent Rolls
Egg wash
1 egg whisked with 1 Tbsp water


Preheat oven to 300°F.
Season chicken with salt and pepper to taste. (I Use Lawry's seasoning salt). Let it marinate for at least 30 minutes, then sear meat in hot olive oil in a skillet on both sides (just to lock in flavor - not to cook the meat). When chicken is removed bump the heat up to 350 F
Remove from stove top and place chicken on a broiling pan in a pre-heated oven for 1 1/2 hours.
Remove chicken from oven and let stand for 20 to 30 minutes to allow all the meat to cool, then strip chicken meat from bones in bite sized pieces. Set chicken aside.

Prepare the filling. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Now add the chicken to the vegetables and sauce.

Any kind of pre-made pie crust will work, but Crescent Rolls can be relied upon for a good result. Press the Crescent Rolls into a large, deep, casserole dish, making sure that no seams are present. Then pour or scoop filling into dish, filling in all pockets.

Cover with remaining Crescent Rolls, Use a pastry brush to apply an egg wash to pie. Bake at 350°F for approximately 12 to 15 minutes.

This recipe serves 6. I plan to make four batches and take three of the pies to a inner city church ministry for their Wednesday night dinner.

Thurday

Meatloaf, cauliflower mac and cheese, Steamers corn, pinto beans, jiffy cornbread

Cauliflower Mac and Cheese
DON'T BE SCARED! IT IS DELICIOUS!

Ingredients

* 12 ounces elbow macaroni
* 1 head cauliflower, roughly chopped
I am using frozen cauliflower steamers since I have some on hand
* 4 bread, torn or enough pre-made breadcrumbs to cover top
* 1/2 cup fresh flat-leaf parsley, chopped
* 3 tablespoons olive oil
* kosher salt and black pepper
* 1 onion, finely chopped
* 1 1/2 cups grated extra-sharp Cheddar (6 ounces)
* 1 1/2 cups reduced-fat sour cream
* 1/2 cup 1 percent milk
* 1 tablespoon Dijon mustard

Directions

1. Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.
2. Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.
3. Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard.
4. Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.

By Sara Quessenberry and Kate Merker, February 2009


Friday
I will be at work so I thought I could throw this together in the morning and my father-in-law, the babysitter, could just put it in the oven when the kids get hungry. It's super simple. Thanks Publix Penny Pincher for the idea!

Ravioli Bake

2 Rosetto large round cheese ravioli $3.33 each -$1.50/2 Q = $5.16
1 can of diced tomatoes (in pantry)
1 jar of pasta sauce (in pantry)
1 bag of mozzarella shredded cheese (stockpile)

Heat oven to 400. Mix spaghetti sauce, spoon, water, spoon 1 cup onto bottom of 13x9 inch baking dish. Layer half the ravioli and one cup shredded cheese over sauce mixture. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese; cover.

Bake 30 minutes; uncover. Bake 15 minutes more or until ravioli is tender and heated through. Sprinkle with Parmesan. Let stand 10 minutes.

More to come, so check back soon!