This is the last week before all chaos ensues. Tim's online teaching gig will take him from teaching summer school at 7:15am to recording lessons until 6pm every night - this will make for an extremely busy June. He's excited for the opportunity, but we'll see how he handles this busy schedule!
Paul, on the other hand, is on summer vacation - lucky! It's a good thing though, so he can take care of all the day-to-day business here at the house. Let's just say we're both looking forward to July and finally having a break.
Shopping this week went quite well. $20 at Aldi and $40 at Price Chopper. However, we're happy to report we saved $12 on coupons & even more on price comparison when we found items cheaper at Sunfresh. Woo Hoo!
Here's what's on the menu for this week:
Monday - Grunauer in the crossroads
Tuesday - Leftover pan of Chicken & Spinach Enchiladas*
Wednesday - Grill night: Steaks, Baked Potatoes, and Broccoli
Thursday - Herb Butter-and-Goat Cheese Linguine with Fresh Tomatoes*
Friday - Chili, Lime, and Panko Chicken with Green Beans
Saturday - Teriyaki Pork Chops with Pineapple and Peppers*
Sunday - Snack Night
*Recipe included on the blog
Saturday, May 26, 2012
Teriyaki Pork Chops with Pineapple and Peppers
2 cups chicken stock
3 Tbsp. EVOO
1 cup white rice
1 cup shelled edamame (can be omitted)
1 small bunch scallions cut into 1 in. lengths
4 thick-cut (about 1 1/2 in. thick) boneless pork chops
Salt/Pepper
1/2 ripe pineapple cut into chunks
2 red, orange, or green bell peppers cut into bite-size chunks
1 jalapeno chile seeded and finely chopped
1/2 cup teriyaki sauce or reduced-sodium teriyaki sauce
Juice of 2 limes
3 Tbsp. honey or agave syrup
1 in. fresh ginger thinly sliced crosswise
In a large saucepan, bring 2 cups chicken stock and 1 Tbsp. EVOO to a boil. Stir in the rice and edamame and return to a boil, then cover the pot, lower the heat and summer until the rice is cooked through (about 15-18 min.). Fluff the rice with a fork and stir in the scallions.
While the rice is working, in a large skillet, heat 1 Tbsp. EVOO over high heat. Season the pork chops with salt & pepper, add to the skillet and cook, turning once, until just done (7-8 min.). Transfer the chops to a plate.
Add the remaining 1 Tbsp. EVOO to the skillet. Add the pineapple, bell peppers, and jalapeno and cook until crisp-tender and the pineapple is browning at the edges (about 3-4 min.). Transfer the peppers and pineapple to the pork plate. Lower the heat to medium-high and add the remaining 1 cup chicken stock, the teriyaki sauce, lime juice, honey, and ginger. Cook until reduced by about 1/2 (about 5 min.). Add the pork mixture, lower the heat and simmer for 5 min. Serve with the scallion rice.
*Original recipe courtesy of Everyday with Rachael Ray. May 2010, p. 101
3 Tbsp. EVOO
1 cup white rice
1 cup shelled edamame (can be omitted)
1 small bunch scallions cut into 1 in. lengths
4 thick-cut (about 1 1/2 in. thick) boneless pork chops
Salt/Pepper
1/2 ripe pineapple cut into chunks
2 red, orange, or green bell peppers cut into bite-size chunks
1 jalapeno chile seeded and finely chopped
1/2 cup teriyaki sauce or reduced-sodium teriyaki sauce
Juice of 2 limes
3 Tbsp. honey or agave syrup
1 in. fresh ginger thinly sliced crosswise
In a large saucepan, bring 2 cups chicken stock and 1 Tbsp. EVOO to a boil. Stir in the rice and edamame and return to a boil, then cover the pot, lower the heat and summer until the rice is cooked through (about 15-18 min.). Fluff the rice with a fork and stir in the scallions.
While the rice is working, in a large skillet, heat 1 Tbsp. EVOO over high heat. Season the pork chops with salt & pepper, add to the skillet and cook, turning once, until just done (7-8 min.). Transfer the chops to a plate.
Add the remaining 1 Tbsp. EVOO to the skillet. Add the pineapple, bell peppers, and jalapeno and cook until crisp-tender and the pineapple is browning at the edges (about 3-4 min.). Transfer the peppers and pineapple to the pork plate. Lower the heat to medium-high and add the remaining 1 cup chicken stock, the teriyaki sauce, lime juice, honey, and ginger. Cook until reduced by about 1/2 (about 5 min.). Add the pork mixture, lower the heat and simmer for 5 min. Serve with the scallion rice.
*Original recipe courtesy of Everyday with Rachael Ray. May 2010, p. 101
Herb Butter-and-Goat Cheese Linguine with Fresh Tomatoes
Salt/Pepper
1 lb. linguine pasta
8 oz. crumbled goat cheese
6 Tbsp. unsalted butter
1 onion finely chopped
1/2 cup white wine
1/4 cup fresh chopped parsley
1/4 cup fresh chopped dill
1/4 cup fresh chopped tarragon
2 Tbsp. fresh chopped thyme
2 cups chopped tomatoes (multi-colored heirloom if you can find them)
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladle full of the pasta cooking water.
While the pasta is cooking, in a serving bowl, add the crumbled goat cheese. In a medium saucepan, melt the butter over medium-low heat. Add the onion, some salt & pepper, and cook until softened (about 5 min.). Stir in the white wine and cook until slightly reduced (about 2 min.). Add the parsley, dill, tarragon, and thyme. Stir in the reserved pasta cooking water.
Add the pasta to the goat cheese. pour the herb sauce on top, season to taste with salt & pepper, and toss for 1 min. Add the tomatoes and toss gently for another minute.
*Original recipe courtesy of Everyday with Rachael Ray, June/July 2009, p. 119
1 lb. linguine pasta
8 oz. crumbled goat cheese
6 Tbsp. unsalted butter
1 onion finely chopped
1/2 cup white wine
1/4 cup fresh chopped parsley
1/4 cup fresh chopped dill
1/4 cup fresh chopped tarragon
2 Tbsp. fresh chopped thyme
2 cups chopped tomatoes (multi-colored heirloom if you can find them)
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladle full of the pasta cooking water.
While the pasta is cooking, in a serving bowl, add the crumbled goat cheese. In a medium saucepan, melt the butter over medium-low heat. Add the onion, some salt & pepper, and cook until softened (about 5 min.). Stir in the white wine and cook until slightly reduced (about 2 min.). Add the parsley, dill, tarragon, and thyme. Stir in the reserved pasta cooking water.
Add the pasta to the goat cheese. pour the herb sauce on top, season to taste with salt & pepper, and toss for 1 min. Add the tomatoes and toss gently for another minute.
*Original recipe courtesy of Everyday with Rachael Ray, June/July 2009, p. 119
Tuesday, May 22, 2012
Chicken & Spinach Enchiladas
BONUS RECIPE FOR THE WEEK!
In honor of the school year ending we decided to celebrate on our blog by posting a great family-friendly recipe that has lots of leftovers - enjoy!
Easy Enchilada Sauce
1 onion minced
2 garlic cloves minced
1 Tbsp. EVOO
1/4 cup chili powder
2 Tbsp. tomato paste
1 Tbsp. flour
1 tsp. each dried oregano and ground cumin
1/2 tsp. each ground coriander, sugar, and cayenne pepper
2 cups low sodium chicken broth
1 8 oz. can tomato sauce
Salt/Pepper
Heat a saute pan over medium heat; add the EVOO, onion, and garlic. Sweat with a little salt & pepper until soft (4-5 min.)
Stir in chili powder, tomato paste, flour, oregano, cumin, coriander, sugar, and cayenne; cook 1-2 min.
Whisk in broth until spices are dissolved. Bring sauce to a boil, reduce to a simmer, and cook 10 min.
Add tomato sauce, simmer 5 min., then season with salt & pepper to taste.
Chicken & Spinach Enchiladas
1 Tbsp. EVOO
1 large onion diced
2 garlic cloves minced
1 tsp. ground cumin
1 bag fresh spinach
2 cups shredded chicken (pan fry and shred 2 breasts yourself, or buy a rotisserie chicken and shred)
2 cups shredded Monteray Jack cheese
1 cup frozen corn kernels
1/4 cup cream cheese at room temperature
Salt/Pepper
Easy Enchilada Sauce (above) - or you can use your favorite jarred enchilada sauce
12 flour tortillas (10 in.)
Preheat oven to 400 degrees. Coat 2 9x13 baking dishes with nonstick spray.
Heat a large skillet over medium-high heat. Add EVOO, onion, garlic, cumin, and a pinch of salt & pepper; heat until soft (4-5 min.).
Toss in spinach a handful at a time and let wilt in batches.
Stir in the chicken, 1 cup Monteray Jack cheese, corn, and cream cheese until melted and combined; simmer 4-5 min. and season with salt & pepper to taste.
Spread some enchilada sauce to coat the bottom of the 9x13 pans. Fill each tortilla with some filling, then roll and place seam side down in pan; repeat until both pans have 6 enchiladas. Top each pan with the remaining enchilada sauce (if you want the enchiladas a bit crispy just spread the sauce over the middle of the enchiladas and leave the edges exposed). Sprinkle with remaining cheese and bake (or cover and freeze) until cheese melts and tortillas brown on edges (15-20 min.).
* Original Recipe courtesy of Cuisine at Home, October 2011, p. 12.
In honor of the school year ending we decided to celebrate on our blog by posting a great family-friendly recipe that has lots of leftovers - enjoy!
Easy Enchilada Sauce
1 onion minced
2 garlic cloves minced
1 Tbsp. EVOO
1/4 cup chili powder
2 Tbsp. tomato paste
1 Tbsp. flour
1 tsp. each dried oregano and ground cumin
1/2 tsp. each ground coriander, sugar, and cayenne pepper
2 cups low sodium chicken broth
1 8 oz. can tomato sauce
Salt/Pepper
Heat a saute pan over medium heat; add the EVOO, onion, and garlic. Sweat with a little salt & pepper until soft (4-5 min.)
Stir in chili powder, tomato paste, flour, oregano, cumin, coriander, sugar, and cayenne; cook 1-2 min.
Whisk in broth until spices are dissolved. Bring sauce to a boil, reduce to a simmer, and cook 10 min.
Add tomato sauce, simmer 5 min., then season with salt & pepper to taste.
Chicken & Spinach Enchiladas
1 Tbsp. EVOO
1 large onion diced
2 garlic cloves minced
1 tsp. ground cumin
1 bag fresh spinach
2 cups shredded chicken (pan fry and shred 2 breasts yourself, or buy a rotisserie chicken and shred)
2 cups shredded Monteray Jack cheese
1 cup frozen corn kernels
1/4 cup cream cheese at room temperature
Salt/Pepper
Easy Enchilada Sauce (above) - or you can use your favorite jarred enchilada sauce
12 flour tortillas (10 in.)
Preheat oven to 400 degrees. Coat 2 9x13 baking dishes with nonstick spray.
Heat a large skillet over medium-high heat. Add EVOO, onion, garlic, cumin, and a pinch of salt & pepper; heat until soft (4-5 min.).
Toss in spinach a handful at a time and let wilt in batches.
Stir in the chicken, 1 cup Monteray Jack cheese, corn, and cream cheese until melted and combined; simmer 4-5 min. and season with salt & pepper to taste.
Spread some enchilada sauce to coat the bottom of the 9x13 pans. Fill each tortilla with some filling, then roll and place seam side down in pan; repeat until both pans have 6 enchiladas. Top each pan with the remaining enchilada sauce (if you want the enchiladas a bit crispy just spread the sauce over the middle of the enchiladas and leave the edges exposed). Sprinkle with remaining cheese and bake (or cover and freeze) until cheese melts and tortillas brown on edges (15-20 min.).
* Original Recipe courtesy of Cuisine at Home, October 2011, p. 12.
Saturday, May 19, 2012
May 21-27
This week is it! The end of the school year, so we're celebrating our 3 days of freedom before summer school begins by not cooking. Summer is looking to be filling up with multiple activities and various things to do - starting with our "honey-do" list on the house - which includes different things like framing out the basement to power washing the house & deck and general house upkeep and maintenance.
This week we did a lot of sale shopping (cereal for $1.89 at Sunfesh & we had coupons ... so we bought 12 boxes) since our list was very short for supplies needed. With the sale and needed items for the week, we came in around $50 on groceries. Thanks to Groupon, Muncharoo, Living Social, and our other coupon sites, we'll be eating fairly inexpensive when we dine out this week too. Gotta love a good deal!
So, even though we're not cooking every night this week, we still invite you to try out a few of our recipes! This week is actually another no-Rachael Ray week (found a new magazine, Cooking Light, which offered some healthy options for summer & thought we'd try them out). All the recipes this week come from this magazine - and is our way of starting off the summer on a healthy note (as much as possible).
Here's what's on the menu this week:
Monday - Cafe Trio
Tuesday - Fresh Tomato-Feta Pizza*
Wednesday - Maker's Mark
Thursday - Garlic-Chipotle Chicken Tacos
Friday - Homemade Salad Night
Saturday - Cheddar Cheeseburgers with Caramelized Shallots*
Sunday - Snack Night
* Recipe included on blog
This week we did a lot of sale shopping (cereal for $1.89 at Sunfesh & we had coupons ... so we bought 12 boxes) since our list was very short for supplies needed. With the sale and needed items for the week, we came in around $50 on groceries. Thanks to Groupon, Muncharoo, Living Social, and our other coupon sites, we'll be eating fairly inexpensive when we dine out this week too. Gotta love a good deal!
So, even though we're not cooking every night this week, we still invite you to try out a few of our recipes! This week is actually another no-Rachael Ray week (found a new magazine, Cooking Light, which offered some healthy options for summer & thought we'd try them out). All the recipes this week come from this magazine - and is our way of starting off the summer on a healthy note (as much as possible).
Here's what's on the menu this week:
Monday - Cafe Trio
Tuesday - Fresh Tomato-Feta Pizza*
Wednesday - Maker's Mark
Thursday - Garlic-Chipotle Chicken Tacos
Friday - Homemade Salad Night
Saturday - Cheddar Cheeseburgers with Caramelized Shallots*
Sunday - Snack Night
* Recipe included on blog
Cheddar Cheeseburgers with Caramelized Shallots
1 Tbsp. EVOO
2 cups thinly sliced shallots
1/2 tsp. salt
1 Tbsp. white wine vinegar
4 garlic cloves minced
1 lb. ground beef 90% lean (we will use ground turkey instead)
Salt/Pepper
2 oz. shredded sharp cheddar cheese (about 1/2 cup)
1 cup baby arugula
4 (1 1/2 oz.) hamburger buns toasted
3 Tbsp. light mayonnaise
Heat a nonstick skillet over medium-low heat. Add 2 tsp. oil; swirl to coat. Add shallots and 1/4 tsp. salt; cook 15 min. or until golden brown, stirring occasionally. Stir in vinegar; cook for 1 min. Remove from heat; keep warm.
Gently combine garlic, beef, and some salt & pepper. Divide the meat mixture into 4 equal portions, gently shaping each into a 1/2 in.-thick patty. Press a nickle-sized indentation in the center of each patty. Sprinkle evenly with 1/4 tsp. EVOO and remaining 1/4 tsp. salt.
Heat a large cast-iron skillet (or any skillet you desire) over medium-high heat. Add the remaining 1 tsp. EVOO to pan; swirl to coat. Add patties, and cook for 3 min. on each side or until desired degree of doneness. Top each patty with 2 Tbsp. cheese; cover and cook 1 min. or until cheese has melted.
Place 1/4 cup arugula on bottom half of each bun; top with 1 patty and 1/4 shallot mixture. Spread about 2 tsp. mayonnaise on top half of each bun; place on top of burgers.
* Recipe courtesy of Cooking Light, June 2012, p. 80
2 cups thinly sliced shallots
1/2 tsp. salt
1 Tbsp. white wine vinegar
4 garlic cloves minced
1 lb. ground beef 90% lean (we will use ground turkey instead)
Salt/Pepper
2 oz. shredded sharp cheddar cheese (about 1/2 cup)
1 cup baby arugula
4 (1 1/2 oz.) hamburger buns toasted
3 Tbsp. light mayonnaise
Heat a nonstick skillet over medium-low heat. Add 2 tsp. oil; swirl to coat. Add shallots and 1/4 tsp. salt; cook 15 min. or until golden brown, stirring occasionally. Stir in vinegar; cook for 1 min. Remove from heat; keep warm.
Gently combine garlic, beef, and some salt & pepper. Divide the meat mixture into 4 equal portions, gently shaping each into a 1/2 in.-thick patty. Press a nickle-sized indentation in the center of each patty. Sprinkle evenly with 1/4 tsp. EVOO and remaining 1/4 tsp. salt.
Heat a large cast-iron skillet (or any skillet you desire) over medium-high heat. Add the remaining 1 tsp. EVOO to pan; swirl to coat. Add patties, and cook for 3 min. on each side or until desired degree of doneness. Top each patty with 2 Tbsp. cheese; cover and cook 1 min. or until cheese has melted.
Place 1/4 cup arugula on bottom half of each bun; top with 1 patty and 1/4 shallot mixture. Spread about 2 tsp. mayonnaise on top half of each bun; place on top of burgers.
* Recipe courtesy of Cooking Light, June 2012, p. 80
Fresh Tomato-Feta Pizza
1 lb. refrigerated fresh pizza dough
4 plum tomatoes sliced
3 1/2 Tbsp. EVOO
4 garlic cloves minced
1 Tbsp. cornmeal
4 oz. feta cheese
1 oz. pitted kalamata olives, halved (1/3 cup)
1/4 cup fresh basil leaves
Let dough stand at room temperature, covered, for 30 minutes.
Arrange tomato slices on a jelly-roll pan lined with paper towels. Let stand 30 min.
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500 degrees (keep pizza stone or baking sheet in oven as it preheats).
Combine the tomatoes, 2 Tbsp. EVOO, and garlic. Roll dough into a 14 in. circle on a lightly floured surface, and pierce dough liberally with a fork. Carefully remove pizza stone or baking sheet from oven. Sprinkle cornmeal over stone; place dough on stone. Arrange tomato mixture on dough. Crumble cheese; sprinkle over pizza. Bake at 500 degrees for 19 min. or until crust is golden and cheese is lightly browned. Remove from oven; top with olives and basil leaves. Brush outer crust with remaining 1 1/2 Tbsp. EVOO. Cut pizza into 6 large slices.
* Recipe courtesy of Cooking Light, June 2012, p. 104
4 plum tomatoes sliced
3 1/2 Tbsp. EVOO
4 garlic cloves minced
1 Tbsp. cornmeal
4 oz. feta cheese
1 oz. pitted kalamata olives, halved (1/3 cup)
1/4 cup fresh basil leaves
Let dough stand at room temperature, covered, for 30 minutes.
Arrange tomato slices on a jelly-roll pan lined with paper towels. Let stand 30 min.
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500 degrees (keep pizza stone or baking sheet in oven as it preheats).
Combine the tomatoes, 2 Tbsp. EVOO, and garlic. Roll dough into a 14 in. circle on a lightly floured surface, and pierce dough liberally with a fork. Carefully remove pizza stone or baking sheet from oven. Sprinkle cornmeal over stone; place dough on stone. Arrange tomato mixture on dough. Crumble cheese; sprinkle over pizza. Bake at 500 degrees for 19 min. or until crust is golden and cheese is lightly browned. Remove from oven; top with olives and basil leaves. Brush outer crust with remaining 1 1/2 Tbsp. EVOO. Cut pizza into 6 large slices.
Sunday, May 13, 2012
May 14-20
Almost to the last day of school ... before summer school begins, but that's not too terrible. It'll be great to finish it up and get a break. We've had some great times this past week with friends and coworkers and look forward to so many more this week!
We're making AP Lang goodie bags for Tim's students before they take the test on Wednesday (fingers crossed they do quite well). We also have our final character education dinner meeting this week. So again, looks to be a busy week.
Here's what's on the menu for this week:
Monday - Tim has a late meeting; Paul's having leftovers
Tuesday - Ham, Spinach, & Mushroom Pasta w/ Pistacchio Pasta*
Wednesday - Grilled Sausages & Tomato-Chickpea Crostini* & Caprese Crostini
Thursday - We've cooked for others, we're going out to Webster House
Friday - Chicken & Spinach Enchiladas
Saturday - Open
Sunday - Snack Night
*Recipe included on the blog
We're making AP Lang goodie bags for Tim's students before they take the test on Wednesday (fingers crossed they do quite well). We also have our final character education dinner meeting this week. So again, looks to be a busy week.
Here's what's on the menu for this week:
Monday - Tim has a late meeting; Paul's having leftovers
Tuesday - Ham, Spinach, & Mushroom Pasta w/ Pistacchio Pasta*
Wednesday - Grilled Sausages & Tomato-Chickpea Crostini* & Caprese Crostini
Thursday - We've cooked for others, we're going out to Webster House
Friday - Chicken & Spinach Enchiladas
Saturday - Open
Sunday - Snack Night
*Recipe included on the blog
Ham, Spinach, and Mushroom Pasta with Pistachio Pesto
1 lb. whole wheat penne pasta
1/4 cup plus 2 Tbsp. EVOO
8 oz. boneless ham steak cut into 1/4 in. cubes
2 cups white mushrooms (about 5 oz.) thinly sliced
1 6 oz. bag baby spinach
5 garlic cloves
1 cup shelled pistachios
1/2 cup coarsely chopped parsley
Grated peel and juice of 1/2 lemon
Salt/Pepper
In a large pot of boiling, salted water, cook the pasta until al dente (about 12 min.). Drain, reserving 1 cup of the pasta water, and return the pasta to the pot.
Meanwhile, in a large skillet, heat 2 Tbsp. EVOO over high heat. Add the ham and some salt & pepper and cook, stirring until golden (about 3 min.). Push the ham to the side, add the mushrooms and some salt & pepper and cook, stirring, until lightly colored (about 5 min.). Stir in the spinach and a pinch of salt & pepper and cook until wilted (about 1 min.).
Using a small food processor, mince the garlic. Add the pistachios, parsley, and lemon peel and process until finely chopped. With the machine on, slowly add the lemon juice and remaining 1/4 cup EVOO; season with salt & pepper to taste. Process to form a paste.
Add the pistachio pesto and 1/2 cup of the reserved pasta water to the pasta; toss to coat thoroughly. Stir in the ham mixture, adding more pasta water if needed; season with salt & pepper to taste.
*Original Recipe courtesy of Everyday with Rachael Ray, April 2011 Menu Planner
1/4 cup plus 2 Tbsp. EVOO
8 oz. boneless ham steak cut into 1/4 in. cubes
2 cups white mushrooms (about 5 oz.) thinly sliced
1 6 oz. bag baby spinach
5 garlic cloves
1 cup shelled pistachios
1/2 cup coarsely chopped parsley
Grated peel and juice of 1/2 lemon
Salt/Pepper
In a large pot of boiling, salted water, cook the pasta until al dente (about 12 min.). Drain, reserving 1 cup of the pasta water, and return the pasta to the pot.
Meanwhile, in a large skillet, heat 2 Tbsp. EVOO over high heat. Add the ham and some salt & pepper and cook, stirring until golden (about 3 min.). Push the ham to the side, add the mushrooms and some salt & pepper and cook, stirring, until lightly colored (about 5 min.). Stir in the spinach and a pinch of salt & pepper and cook until wilted (about 1 min.).
Using a small food processor, mince the garlic. Add the pistachios, parsley, and lemon peel and process until finely chopped. With the machine on, slowly add the lemon juice and remaining 1/4 cup EVOO; season with salt & pepper to taste. Process to form a paste.
Add the pistachio pesto and 1/2 cup of the reserved pasta water to the pasta; toss to coat thoroughly. Stir in the ham mixture, adding more pasta water if needed; season with salt & pepper to taste.
*Original Recipe courtesy of Everyday with Rachael Ray, April 2011 Menu Planner
Spiced Grilled Chicken
For the Chicken:
1 6 oz. container greek yogurt
3 garlic cloves finely chopped
2 tsp. ground cumin
1 tsp. chili powder
Salt/Pepper
4 large chicken breasts on bone (we used regular boneless chicken breasts when we made it - still great)
In a large, resealable plastic bag, combine the yogurt, garlic, cumin, chili powder and 1/2 tsp. salt & pepper each. Cut 2 slits into the chicken breasts through to the bone (or 1/2 way through the boneless breasts) and add to the yogurt mixture; turn to coat. Refrigerate for 30 min.
Preheat the oven to 450 degrees. Place the chicken on a rack set over a rimmed baking sheet and roast until cooked through, about 30 min.
For the Cucumber, Tomato, and Herb Salad:
1 large cucumber peeled and thinly sliced
2-3 roma tomatoes chopped
1/2 cup parsley chopped
3 oz. greek yogurt (more if you like lots of dressing on salads)
Salt/Pepper
In a large bowl combine the cucumber, tomatoes, and parsley; stir together. Add the greek yogurt and salt & pepper to taste; stir to combine.
* Original Recipe courtesy of Everyday with Rachael Ray, June/July 2008 Menu Planner
1 6 oz. container greek yogurt
3 garlic cloves finely chopped
2 tsp. ground cumin
1 tsp. chili powder
Salt/Pepper
4 large chicken breasts on bone (we used regular boneless chicken breasts when we made it - still great)
In a large, resealable plastic bag, combine the yogurt, garlic, cumin, chili powder and 1/2 tsp. salt & pepper each. Cut 2 slits into the chicken breasts through to the bone (or 1/2 way through the boneless breasts) and add to the yogurt mixture; turn to coat. Refrigerate for 30 min.
Preheat the oven to 450 degrees. Place the chicken on a rack set over a rimmed baking sheet and roast until cooked through, about 30 min.
For the Cucumber, Tomato, and Herb Salad:
1 large cucumber peeled and thinly sliced
2-3 roma tomatoes chopped
1/2 cup parsley chopped
3 oz. greek yogurt (more if you like lots of dressing on salads)
Salt/Pepper
In a large bowl combine the cucumber, tomatoes, and parsley; stir together. Add the greek yogurt and salt & pepper to taste; stir to combine.
Tuesday, May 8, 2012
May 7-13
Holy overstock of chicken, Batman! This week is dedicated to cleaning out our overstock of frozen items while hosting an English department party on Friday. A bit of a challenge, but we'll make it through.
As you can tell (since we're posting this on Tuesday), it's already been a busy week and promises to only get busier as it progresses. Sad that we're already looking forward to the weekend. On a bright note, as I type this there are only 8.5 days left until summer vacation (for normal teachers). Tim gets a short day break and then teaches summer school until June 27. Not as bad as July 8 last year, so we'll take it!
Shopping-wise, we didn't do too bad. Still stayed under our $75 average and shopped at 3 stores (our Sunfresh was having great deals on sausages). All while getting ready to host a party on Friday. Good shopping, great friends, excellent food - sounds like a recipe for success!
Here's what's on the menu for this week:
Mon - Smoked Mozzarella & Chicken Sandwiches with Italian BBQ Sauce*
Tues - Lemon Penne with Ham and Escarole
Wed - Spiced Grilled Chicken
Thurs - Salmon with Browned Butter and Mashed Broccoli Potatoes*
Fri - English Dept. Party - NACHO NIGHT!
Caesar Salad Nachos, Philly Cheesesteak Nachos, & Bean & Chorizo Nachos
Sat - Broccoli-Chicken Bowls
Sun - Snack Night
*Recipe included on the blog
As you can tell (since we're posting this on Tuesday), it's already been a busy week and promises to only get busier as it progresses. Sad that we're already looking forward to the weekend. On a bright note, as I type this there are only 8.5 days left until summer vacation (for normal teachers). Tim gets a short day break and then teaches summer school until June 27. Not as bad as July 8 last year, so we'll take it!
Shopping-wise, we didn't do too bad. Still stayed under our $75 average and shopped at 3 stores (our Sunfresh was having great deals on sausages). All while getting ready to host a party on Friday. Good shopping, great friends, excellent food - sounds like a recipe for success!
Here's what's on the menu for this week:
Mon - Smoked Mozzarella & Chicken Sandwiches with Italian BBQ Sauce*
Tues - Lemon Penne with Ham and Escarole
Wed - Spiced Grilled Chicken
Thurs - Salmon with Browned Butter and Mashed Broccoli Potatoes*
Fri - English Dept. Party - NACHO NIGHT!
Caesar Salad Nachos, Philly Cheesesteak Nachos, & Bean & Chorizo Nachos
Sat - Broccoli-Chicken Bowls
Sun - Snack Night
*Recipe included on the blog
Salmon with Browned Butter and Mashed Broccoli Potatoes
2 yellow-fleshed potatoes (about 1 lb.), such as yukon gold, peeled and thinly sliced crosswise
1/2 head broccoli cut into small florets
1 stick (4 oz.) butter cut into small pieces
Salt/Pepper
4 6 oz. salmon fillets (skin on or off, your choice)
1 bunch scallions, green and white portions thinly sliced separately
Juice of 1/2 lemon
Preheat oven to 300 degrees. In a medium saucepan, combine the potatoes and enough slated water to cover by 1 in. Bring to a boil, then lower the heat and simmer until just tender (about 10 min.). Increase the heat to medium-high, add the broccoli and cook until tender (about 4 min.). Drain, the mash the broccoli and potatoes with 2 Tbsp. butter. Season with salt & pepper; cover to keep warm.
Meanwhile, season the salmon fillets with salt & pepper, then arrange in a single layer in a greased, foil lined backing dish (FYI: if you are using salmon with skin on, arrange with skin side up,then discard the skin after done). Roast until cooked through (about 10 min. for a medium).
Meanwhile, in a small skillet, melt the remaining 6 Tbsp. butter over medium heat. Add the scallion whites and cook, swirling the pan, until the butter is lightly browned (about 5 min.). Remove from the heat and stir in the scallion greens and lemon juice; season with salt & pepper. Spoon the sauce over the fish and serve along with the mashed broccoli potatoes.
*Recipe courtesy of Everyday with Rachael Ray, October 2009 Menu Planner
1/2 head broccoli cut into small florets
1 stick (4 oz.) butter cut into small pieces
Salt/Pepper
4 6 oz. salmon fillets (skin on or off, your choice)
1 bunch scallions, green and white portions thinly sliced separately
Juice of 1/2 lemon
Preheat oven to 300 degrees. In a medium saucepan, combine the potatoes and enough slated water to cover by 1 in. Bring to a boil, then lower the heat and simmer until just tender (about 10 min.). Increase the heat to medium-high, add the broccoli and cook until tender (about 4 min.). Drain, the mash the broccoli and potatoes with 2 Tbsp. butter. Season with salt & pepper; cover to keep warm.
Meanwhile, season the salmon fillets with salt & pepper, then arrange in a single layer in a greased, foil lined backing dish (FYI: if you are using salmon with skin on, arrange with skin side up,then discard the skin after done). Roast until cooked through (about 10 min. for a medium).
Meanwhile, in a small skillet, melt the remaining 6 Tbsp. butter over medium heat. Add the scallion whites and cook, swirling the pan, until the butter is lightly browned (about 5 min.). Remove from the heat and stir in the scallion greens and lemon juice; season with salt & pepper. Spoon the sauce over the fish and serve along with the mashed broccoli potatoes.
*Recipe courtesy of Everyday with Rachael Ray, October 2009 Menu Planner
Smoked Mozzarella and Chicken Sandwiches with Italian Barbecue Sauce
2 Tbsp. EVOO, plus more for drizzling
1 red onion finely chopped
4 large garlic cloves finely chopped or grated
1 14.5 oz. can diced fire-roasted tomatoes
1/2 cup chicken stock
2 Tbsp. brown sugar
2 Tbsp. balsamic vinegar
1 Tbsp. Worcestershire sauce
Salt/Pepper
4 pieces skinless, boneless chicken breasts each halved horizontally into 2 cutlets
12 thin slices smoked mozzarella cheese (1 lb. ball) - you can also use fresh mozzarella
2 cups loosely packed baby arugula
1/2 cup basil leaves (10-12 leaves) shredded or torn
1 loaf ciabatta bread split lengthwise and cut into 4 pieces, tops hollowed out
Preheat a grill pan over medium-high heat. Drizzle chicken with EVOO and season liberally with salt & pepper. Set aside.
In a medium saucepan, heat the EVOO (2 turns of the pan) over medium-high heat. Add the onion and garlic along with some salt & pepper; cook until softened (about 5 min.). Add the tomatoes and chicken stock and heat through (about 5 min.). Stir in the brown sugar, vinegar, Worcestershire sauce and lots of black pepper. Lower the heat and simmer, stirring occasionally, until thickened.
Cook the chicken on the grill pan, turning once (about 6 min.). Remove from the pan and layer 1 chicken piece with 1 mozzarella slices, another chicken piece and another mozzarella slice. Repeat 3 more times to make 4 double-decker chicken stacks. Tent with foil for 1 min. to soften the cheese.
Combine the arugula and basil. Pile 1/4 the greens on each of the 4 bottom pieces of ciabatta. Pile the chicken stacks on top, then smear the top hollowed piece of ciabatta with the barbecue sauce and top the sandwich.
*Original Recipe courtesy of Everyday with Rachael Ray, December/January 2010, p. 103
1 red onion finely chopped
4 large garlic cloves finely chopped or grated
1 14.5 oz. can diced fire-roasted tomatoes
1/2 cup chicken stock
2 Tbsp. brown sugar
2 Tbsp. balsamic vinegar
1 Tbsp. Worcestershire sauce
Salt/Pepper
4 pieces skinless, boneless chicken breasts each halved horizontally into 2 cutlets
12 thin slices smoked mozzarella cheese (1 lb. ball) - you can also use fresh mozzarella
2 cups loosely packed baby arugula
1/2 cup basil leaves (10-12 leaves) shredded or torn
1 loaf ciabatta bread split lengthwise and cut into 4 pieces, tops hollowed out
Preheat a grill pan over medium-high heat. Drizzle chicken with EVOO and season liberally with salt & pepper. Set aside.
In a medium saucepan, heat the EVOO (2 turns of the pan) over medium-high heat. Add the onion and garlic along with some salt & pepper; cook until softened (about 5 min.). Add the tomatoes and chicken stock and heat through (about 5 min.). Stir in the brown sugar, vinegar, Worcestershire sauce and lots of black pepper. Lower the heat and simmer, stirring occasionally, until thickened.
Cook the chicken on the grill pan, turning once (about 6 min.). Remove from the pan and layer 1 chicken piece with 1 mozzarella slices, another chicken piece and another mozzarella slice. Repeat 3 more times to make 4 double-decker chicken stacks. Tent with foil for 1 min. to soften the cheese.
Combine the arugula and basil. Pile 1/4 the greens on each of the 4 bottom pieces of ciabatta. Pile the chicken stacks on top, then smear the top hollowed piece of ciabatta with the barbecue sauce and top the sandwich.
*Original Recipe courtesy of Everyday with Rachael Ray, December/January 2010, p. 103
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