Wednesday, May 30, 2012
Tomorrows The Day
Tuesday, September 6, 2011
Were Back to Swapping :)
1 box of penne noodles
2 jars of tomato sauce
1 block of graded mozzarella cheese
1 bag of mixed cheese
Instructions:
Boil noodles. Cook Sausage.
Mix noodles, 1 ½ jars of sauce, sausage and mozzarella cheese together in a big pan. Put all into a 9x 13 baking dish. Pour the remaining sauce around the edges and over the top to keep the meal more moist. Cover/sprinkle the top with mixed cheese. put saran wrap and then foil over the top of the baking dish.
Bake at 350 for 20-30 minutes (or until hot all the way through). Once it’s hot, remove the saran wrap and foil. Broil on high for 5-7 minutes until the top is crispy.
Serve with green beans. Enjoy!
Grilled Chicken Breast Tostadas
- 2 limes
- 3 Tbsp. extra virgin olive oil
- 1 clove garlic, minced
- 3 boneless skinless chicken breast (about 1 1/2 p0unds)
- kosher salt
- fresh ground pepper
- 1 cup sour cream
- 6 (6 inch) corn tortillas ( I used the Hand Made Style white corn tortillas from La Tortilla Factory)
- additional olive oil
- easy guacamole
- pico de gallo (already made)
- In a gallon sized ziploc bag, combine juice from 1 lime, olive oil, and garlic. Season with salt and pepper. Add chicken and marinate for 1 hour.
- While chicken marinates, mix 1 cup sour cream with 1 tsp. lime zest and 1-2 Tbsp. lime juice (from remaining lime) to make a lime crema. Store in refrigerator until ready to serve.
- Preheat grill to high. Grill chicken for about 4-6 minutes per side until juices run clear.
- Brush tortillas with olive oil and toast on grill for about 30 seconds per side or until nice and crisp. Remove from grill and sprinkle with salt.
- Slice cooked chicken breasts into slices and build tostadas. To build: Spread tortilla with guacamole then top with chicken slices, pico de gallo, followed by lime crema.
Easy Pico de Gallo
2 medium tomatoes, seeds removed and diced
1/4 onion, diced
2 Tbsp. cilantro
1 clove of garlic, minced
salt and pepper to taste
a squirt of lime juice (optional)
Blend ingredient together in a bowl and serve.
Saturday, May 14, 2011
Week of May 15th
Garlic Spice mix
1/2 cup chicken broth
2 T butter
2 T olive oil
6 chicken breasts
4 T lime juice
Sprinkle spice mixture on both sides of chicken. In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown about 5 minutes on each side. Remove chicken and ad lime juice and chicken broth to the pan making sure to whisk up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.
Amanda-Tilapia Fish Tacos & Black Beans & Rice
Ingredients
- Tilapia
- Extra-virgin olive oil, for drizzling
- Salt and pepper
- 2 plum tomatoes, seeded and chopped (will not chop...thinking it might get soggy??)
- 2 green onions - will chop for you
- whole wheat tortillas
Directions
Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle tilapia with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste. Grill fish 4 to 5 minutes on each side or until opaque. Flake fish into large chunks with a fork.
Stir in diced tomatoes and green onion to guacamole sauce.
When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!
Mel - Chicken Caesar Wraps (I think!)
Lu - out of town this week
Monday, May 9, 2011
May Swap
Melody- Orange Marmalade Chicken and rice and greenbeans
Chicken breasts-(I will marinate for you)
The marinade is:
one bottle itallian dressing
one jar kings orange marmalade pour the whole jar over all the chicken
Pour chicken and marinade in 9x13 pan pour marmalade over chicken and marinade and bake at 350 for 45 min
serve chicken and sauce over rice and serve with green beans
Amanda-Cheesy Chicken Meatballs, Caesar Salad & Bread
Ingredients
- 1 pound spaghetti
- 1 1/2 cloves garlic, grated or finely chopped
- 1 28-ounce can crushed tomato
- 1 28-ounce can diced tomato
- Basil- seasoned to taste
- Salt and freshly ground black pepper- seasoned taste
- EVOO - extra virgin olive oil
- Meatballs will already be prepared and ready to put in sauce - will need to slightly thaw or increase cooking time
Preparation
Bring a large pot of water to a boil over high heat. Once the water comes to a boil, add a generous handful of salt along with the pasta. Cook the pasta to al dente according to the package directions.
Place a medium-size sauce pan over medium-high heat, add EVOO. Add the garlic and cook until it starts to get lightly browned, about 1 minute. Add the tomatoes and basil and bring to a simmer, cook for 8-10 minutes and season with salt and pepper.(Sometimes I also use some garlic salt)
Place the meatballs in the tomato sauce and simmer for about 10 minutes, or until cooked through.
Pour meatballs and sauce over the cooked pasta add grated cheese
Bring a large pot of water to a boil over high heat. Once the water comes to a boil, add a generous handful of salt along with the pasta. Cook the pasta to al dente according to the package directions.
Place a medium-size sauce pan over medium-high heat, add EVOO. Add the garlic and cook until it starts to get lightly browned, about 1 minute. Add the tomatoes and basil and bring to a simmer, cook for 8-10 minutes and season with salt and pepper.(Sometimes I also use some garlic salt)
Place the meatballs in the tomato sauce and simmer for about 10 minutes, or until cooked through.
Lu-Speedy Shrimp Scampi
( Sam’s did not have the raw shrimp that I usually get so I am sending pre-cooked shrimp. You will just need to thaw this under cold water and reduce cooking time. I have made this dish with these shrimp before and it turned out fine.)
Ingredients
1 pound shrimp 1 (12-oz.) package angel hair pasta
1/2 cup butter
1/4 cup finely chopped green onion
3 garlic cloves, finely chopped
1 teaspoon salt-free Italian-herb seasoning
1 teaspoon Worcestershire sauce (this is optional, I have never put this in mine)
1 tsp lemon zest (I usually do more.)
Juice of 1 lemon (I usually do juice of 2 lemons)
1/4 cup freshly grated Romano or Parmesan cheese
1 tablespoon chopped fresh parsley or dried parsley
PRIVATE "" MACROBUTTON HTMLDirect
Preparation
1. Prepare angel hair pasta according to package directions and thaw shrimp under cold water.
3. Meanwhile, melt butter in a large skillet over medium-high heat; add garlic, and sauté 3 to 5 minutes or until tender. Stir in Italian-herb seasoning, dried parsley and Worcestershire sauce.
4. Reduce heat to medium. Add lemon zest, shrimp, and cook, stirring occasionally, 3-5 minutes. Stir in lemon juice. Toss shrimp mixture with pasta, and sprinkle with cheese and parsley. Serve immediately.
Saturday, April 30, 2011
May Recipes Week 1
1 ½ lbs. Claro's fresh pizza dough | Olive oil |
2 cup pizza sauce | pepperoni |
3 cloves garlic minced | Pepper to taste |
Claro's Grated Romano Cheese | Dry Oregano |
½ lb. mozzarella cheese grated on large hole of grater | 2 or 3 links Claro's Italian sausage, casings removed |
Oil a 16" pizza pan with some olive oil. Roll the fresh dough out on a lightly floured surface until it is a little larger than the pizza pan. Ease it gently onto the pan and pat it into place. Rub some more olive oil on top of the dough. Top with the pizza sauce, sausage, peperoni, garlic and spices. Bake at 400 º until lightly browned. Be sure to put it on the lowest rack in the oven. When it is half done, lightly golden, put the mozzarella & romano cheeses on top and continue baking until done.
To cook sausage take out of casing and either brown like ground meat or slice and cook until no pink.
KITCHEN HINT: The handling of Claro's Fresh Pizza Dough.....
We make fresh dough in all of our stores. It only takes 10 minutes and there is nothing like pizza made with fresh dough. Pizza dough can be kept under refrigeration for about 2 days. When you open the bag and it will sometimes smell slightly like wine, that's normal. It can be frozen, but I only recommend freezing the dough if you have no choice. When you are ready to use the dough, cut it into pieces appropriate for the pizza pan that you will be using, 1 lb. of dough fits a 12" pan nicely. Work the dough into a ball and place it on a cookie sheet lightly dusted with flour. Flour the top of the ball and cover lightly with saran or a dishtowel and place in a fairly warm place and allow to double in size. When rolling, carefully flatten ball with hands and roll lightly with rolling pin until slightly larger than pizza pan. If when rolling dough you have a problem with it shrinking back to much, you need to let it rest more before rolling it out. Your patience will pay off with a light airy pizza crust. Place rolled out dough on oiled pizza pan and top with all your favorites.
Amanda-Pork Fried Rice & Egg Rolls
5 TBS vegetable oil or olive oil 3 eggs lightly beaten 6 tablespoons + 1/2 TBS soy sauce 3 garlic clove green onions Pork carrots 1 1/2 cups frozen peas 6 cups cooked brown rice (about 3/4 uncooked rice) 6 TBS rice vinegar In wok or large nonstick skillet, heat 2 tbs oil over high. In a bowl lightly beat eggs with 1/2 TBS of soy sauce. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set. Then fold together and transfer to work surface. Cut in 1/2 inch pieces. Add 3 tbs of oil to pan ans swirl to coat. Add garlic and green onions and cook stirring constantly until fragrant, 30 seconds. Add pork, carrots, peas and cooked rice. Stir to combine. Add cooked egg and 6 tbs of soy sauce and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook undisturbed until warm, about 1 min. Cook egg rolls in oven according to packaged directions.Nachos Supreme - Brown ground beef then add taco seasoning and ¼ cup of water. Lay chips out in a single layer on cookie sheet. Top with ground beef and add grated cheese. Bake in oven on 400 degrees until cheese is melted. Remove from oven and add chopped tomatoes and avocadoes. Dip in sour cream, salsa or refried beans.
Warm refried beans on stovetop and top with cheese. Eat as a side or as a dip with chips.
I am throwing in a jar of applesauce for the kiddos.
Leah-Steak Chili and cornbread
Chili with Steak (provided, just need to heat it up)
Cheddar Cheese
Sour Cream
green onions
Cornbread mix: follow directions on package. You'll need milk and one egg....I'm not sending these because I'm assuming we all have eggs and milk on hand. If you don't just send me an e-mail and I'll include them for you =)
Thursday, April 14, 2011
April Swap II
Amanda-BBQ Chicken quarters, baked beans, corn
Brine:
- 2 quarts water
- 2 tablespoons kosher salt
- 1/4 cup brown sugar
- 2 garlic cloves, smashed with the side of a large knife
- 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
Directions
For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
Preheat oven 375 degrees F.
Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil (or use spray) on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.
Just heat the baked beans and cook the corn on the cob as directed on package.Lu-Grilled Chicken breast with Mediterranean Grain Salad
The chicken breasts are marinated and ready to grill (or brown on the stovetop in a skillet and finish baking in the oven).
½ pkg of Traders Joe’s Harvest Grain Blend (premeasured for you)
1 c. diced tomatoes
½ c. fresh basil chopped
1/3 c diced green onions
1 Tbs. Red Wine Vinegar
2 Tbs. Olive Oil
1oz. crumbled feta
coarse salt and pepper
Bring 1 ¾ c. water to a boil (or chicken broth). Add a tsp . of olive oil and stir in grains. Bring back to a boil, reduce heat and simmer, covered, for 10 mins. Remove from heat and let cool. Add the above ingredients and toss.
Leah-Beef Stroganoff with egg noodles and broccoli
Beef tenderloin strips
sliced mushrooms
1 1/2 cups chicken broth
1 onion
2 T butter
brown sugar
1 T white flour
sour cream
Egg noodles
Broccoli
Heat a heavy skillet on high for 2 minutes. Add t tsp oil and swirl the pan to coat. Add the mushrooms and cook over high heat without stirring for 30 seconds, then continue cooking, shaking the pan a few occasionally until the mushrooms have browned lightly, about 3 minutes. Season with salt and pepper to taste and transfer them to a mixing bowl.
Return the pan to high heat, add another tsp of oil and swirl to coat the pan. Place the tenderloin strips in the pan in a single layer taking care that the strips are not touching. Sear them without turning until the meat is well browned on one side, 2 to 2 1/2 minutes. Turn the strips and sear the other sides until well browned, about a minute more. Season the meat with salt and transfer to the bowl with the mushrooms. You may need to split the meat up into 2 batches depending on the size of your pan.
Return the pan to high heat and add 1/4 cup chicken broth to deglaze the pan, scraping up any browned bits with a wooden spoon or whisk. Simmer and reduce the sauce so it thickens a bit. Pour sauce over mushrooms and beef.
Return the pan to medium heat and add the butter, When it is foamy add the onion and brown sugar. Cook, stirring frequently until the onion is browned, about 3 minutes. Stir in the flour and mix well. Using a whisk, add the remaining chicken broth and mix vigorously until thickened. Add any juices from the bowl of beef and mushrooms. Spoon about 1/2 cup of the hot sauce into a bowl with the sour cream and mix well. Then take the sour cream and pour back into the pan. Mix well. Add the beef and mushrooms. Serve over noodles (directions on package)
Steam broccoli and season to taste.
Mel-Chicken Soft Tacos and Fruit
marrinated chicken
lettuce
Tomato
Cheese
Avocado
Tortillas
Beans
sour cream
Grill or bake chicken. Cut into strips and assemble tacos to your liking.
Thursday, March 31, 2011
April Swap
Lu- Cheese Burgers with baked beans and chips.
The burgers will already be prepared so just throw them on the grill or in a skillet on the stovetop.
Amanda-Chicken Tetrazzini
This will already be prepared for you....you just have to thaw it and cook it. Once thawed bake covered at 350 for 30 to 40 min. or until bubbly. Will also provide bread.
Mel- Creamy Chicken Enchilladas and salad
They will already be prepared for you. cook at 350 for 30 min.
Leah we will miss swapping with you these next couple weeks.