UPDATE

I can't believe it's been almost a month since I have blogged. Since I have blogged last, I have had the flu, then Ashley got the flu, then once we recovered from that, it was time to start focusing on Easter. Then I came down with a horrible cold. I am finally feeling better, and ready to do some cooking and blogging. I did do A LOT of blog surfing while I was sick, and now have a new stack of recipes I want to try. LOL I am going to try and post all the recipes I have cooked in the past couple of weeks that I want to share with everyone.

MENU FOR THE WEEK OF 4/26/09 THRU 5/2/09

Crockpot London Broil
Green Salad with Blue Cheese Dressing
Garlic Bread

Lemon Herb Tilapia with Zucchini Packets
Brown Rice

Stuffed Chicken Breast with Enchilada Sauce
Spanish Rice
Green Salad with Jalapeño Ranch

BBQ Ribs
Garlic Mash Potatoes
Cole Slaw

General Tso’s Chicken
Brown Rice
Asian Salad

Chile Spaghetti
Garlic Bread

BBQ Steak
Fresh Corn on the Cob
Bake Potato

GARLIC CHICKEN PASTA WITH SPINACH

Light and healthful, as far as pasta dishes go, this recipe is packed with flavor and makes for a very satisfying meal. I served this with garlic bread and a Cesar salad. A major plus with this meal is it is made start to finish in thirty minutes or less. Love that. I have to mention here that I am also heartily in love with the garlic/lemon/basil combination. Delicious!!!Garlic Chicken Pasta with Spinach adapted from My Kitchen Café

GARLIC CHICKEN PASTA
WITH SPINACH

Ingredients
6 garlic cloves, minced
¼ teaspoon red pepper flakes (this doesn’t add spiciness – just the right amount of flavor)
6 tablespoons olive oil
3 to 4 boneless, skinless chicken breast
Salt and pepper to taste
1 pound penne pasta
1 6 ounce bag baby spinach
½ cup chopped fresh basil or 1 Tablespoon dried
6 tablespoon juice from 2 lemons
1 cup grated parmesan cheese

Bring 4 quarts water to a boil in a large pot. Meanwhile, combine garlic, pepper flakes and oil in a small microwave-safe bowl and microwave until garlic is golden and fragrant, about 1 minute.

Pat chicken dry with paper towels and cut into bite-size pieces. Season with salt and pepper. Transfer 1 tablespoon of the garlic/red pepper oil to a large skillet and heat over medium heat until oil is rippling. Add chicken and cook until well browned and cooked through. Transfer to a plate and tent with foil.

Add 1 tablespoon salt and the pasta to boiling water and cook until tender but still slightly firm (al dente). Reserve 1/2 cup cooking water. Drain pasta and return to the pot. Stir in chicken, spinach, basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.

MEXICAN PIZZA

I got this recipe from Blogchef.net. This recipe is great because you can add or take away as many ingredients as you want. I serve this with a green salad with Jalapeno Ranch dressing.

Mexican Pizza

Ingredients:
1 lb. ground beef
1 package taco seasoning
8 small flour tortillas
2 tablespoons water
1 16 ounce can refried beans
2/3 cup mild salsa
2 cups Colby jack cheese
¼ cup tomato (diced)
½ cup green onion (chopped)
Oil (for frying)

Directions
With your hands mix together ground beef, taco seasoning and water. In a large skillet brown ground beef over medium heat for 5 -6 minutes. Break up the beef into small pieces with a spatula while cooking. Set aside.

Add oil to a medium frying pan. Heat to medium-high and fry tortillas one by one for 10 to 15 seconds (or until browned) on each side. Be sure to pop any bubbles that form while cooking. You want to keep the tortillas as flat as possible. Remove from pan and drain on paper towels.

Warm refried beans and pre-heat the oven to 400 degrees. Stack each pizza by first spreading a layer of refried beans, then a layer of meat followed by a layer of salsa. Now stack another tortilla on top. Stack cheese on top of that followed by tomatoes and green onions. Repeat until all pizzas are stacked.

Place on a baking sheet and put into the oven. Bake on 400 for 8 minutes.

THE ULTIMATE STRAWBERRY SHORTCAKE

I made this for Easter, and everyone loved it. It's super easy, but really tastes like you worked all day on it.

Strawberry Shortcake

Ingredients
1 quart fresh strawberries (or more if you like)
½ cup sugar
8 ounces cream cheese, softened
1 cup powdered sugar
1 8 ounce container frozen whipped topping (I bought 2 tubs, so I had enough to top the shortcake with whipped topping)
1 14 ounce angel food cake, cut into cubes (I buy the cake already made)

Directions
Wash, stem and cut strawberries in half.
Add sugar; toss to mix well and chill.
Beat cream cheese and powdered sugar well.
Fold in whipped topping and cake cubes.
Spread cake into a ungreased 13 x 9 dish.
Cover and chill for at least 2 hours.
Cut cake into squares; top with strawberries

TUNA NOODLE CASSEROLE

This recipe is from Christie Golden. It was handed down to her from her Grandmother. I am not a casserole person at all, but once I tasted this casserole I knew I had to add it to my collection of recipes. The only thing I do differently is I may add some frozen peas, or asparagus to it. It makes a lot, but it freezes great.

Tuna Casserole

Ingredients
1 lb to 1 ½ lb. box of Elbow Macaroni
2 cans of Cream of Chicken Soup
2 cans of Cream of Celery Soup
3 cans Tuna, drained
1 to 1 ½ onion, diced
1 whole stalk of celery hearts, diced
2 lb. block Cheddar Cheese - Grated- Save some to put on the top of the casserole.
Johnny’s seasoning to taste
Pepper to taste

Directions
Cook macaroni to just al dente. Rinse really well in cold water. Cut onion and celery place in a glass bowl with plastic wrap, place in microwave for 2 minutes, then stir and microwave for one more minute. Mix in all ingredients together in a very large bowl (remember to save some cheese for the top). Add macaroni, onions, and celery and mix well. Put in casserole pan or pans that have been sprayed with non-stick spray. Top with remaining cheese.

Bake at 350 covered for 30 minutes then remove cover and continue to cook until hot and bubbly. I like to then turn on my broiler on low, and cook until the top is nice a brown and crispy. The cooking time will vary on the size of your casserole, and whether you are cooking this right away or cold.

CHICKEN WITH SPAGHETTI AND SUMMER SQUASH

This is one of my favorite summer recipes. I just couldn't wait any longer to make it. I usually double this recipe, because I love the leftovers so much.

Serves 4

Chicken with Spaghetti and Summer Squash

Ingredients
Spaghetti – half a box, about 6 to 8 oz.
Olive oil
½ onion, chopped
3 cloves of garlic, minced – I like to use 4 to 5
1 pound skinless, boneless chicken thighs, cut into 1 inch chunks, I used 2 chicken breast
1 yellow summer squash, halved lengthwise and cut into ½ inch-thick pieces
1 red bell pepper, cut into ½ inch chunks
¾ teaspoon dried sage
1 1/2 cups diced plum tomatoes
1 to 2 Tablespoon red wine vinegar – add to taste, I like about 3 to 4 Tablespoons.
Salt
Pepper

Red pepper flakes to taste
Grated Parmesan cheese

Directions
In a large skillet, heat the oil until hot but not smoking over low heat. Add the onions, and cook, for about 3 minutes. Add your garlic, stirring frequently, until fragrant, about 30 seconds. Increase the heat to medium; add the chicken, and cook, stirring occasionally, until the chicken is lightly browned, about 5 minutes.

Add the squash, bell pepper, and sage and cook, stirring frequently, until the vegetables begin to soften, about 5 minutes. Add the tomatoes, vinegar, salt, and pepper. Cook until the chicken is cooked through and the vegetables are tender, about 5 minutes.

Drain pasta, keeping it in hot pot for about one minute. Stir in chicken mixer, and serve in pasta bowls with freshly grated parmesan cheese.

COCONUT CURRY CHICKEN

I got this recipe out of my April/May 2009 Healthy Cooking magazine. It was super easy, and quick. I didn’t realize that this needed to be done in a Crockpot. So, I had to improvise, since it was already 5:00 p.m. I first sautéed my onions and potatoes, removed them from the pan and seared my chicken and removed it. Returned my potatoes and onions, then the chicken, and poured the sauce over the top, covered it and let it all simmer on the stove top for about an hour. I can’t wait to try it in a crock pot. I served it with a green salad with Jalapeño Ranch dressing, and some bread.

Coconut Curry Chicken

Ingredients
2 medium potatoes, peeled and cubed
1 small onion, chopped
4 boneless skinless chicken breast halves
1 cup light coconut milk – I used the whole can, then adjusted my other ingredients.
4 tsp. curry powder – I used 5 tsp.
1 garlic clove, minced – I used 3
1 tsp. reduced-sodium chicken bouillon granules – I used 1 ½
¼ tsp. salt
¼ tsp. pepper
2 cups hot cooked rice
¼ cup thinly sliced green onions
Raisins, flaked coconut and chopped unsalted peanuts, optional

Directions
Place potatoes and onion in a 2 to 4 quart slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Transfer to slow cooker

In a small bowel, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low for 5 hours or until chicken is tender.

Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired. (I just stirred the coconut, and raisins, into the hot rice, and put the green onions and peanuts on the top).

Menu for the week of 4/5/09 through 4/11/09

This week you will see some items that are repeated the past couple of weeks. Due to getting the flu, last week I didn't cook everything on my menu, but still have all the ingredients to make that dish. So, this week I am doing catch up, and using some of my freezer meals.


Menu for the week of 4/05/09 through 4/11/09

Steak with Balsamic Sauce & Mushrooms
Baked Potato
Green Salad

Outback Chicken
Rice
Spinach Salad

Lime Chicken Soft Tacos
Spanish rice

BBQ Ribs
Coleslaw
Garlic Red Potato Fries

Steak
Bake Potato
Caesar Salad

CHICKEN SCALOPPINI

This recipe is my daughters favorite. I think it's the only thing they have ever agreed on. It's a Paula Deen recipe so break out the butter, and enjoy this delicious recipe.

Chicken Scaloppini
Oil, for sautéing chicken
2 Tablespoons butter, for sautéing chicken
3 to 5 chicken breasts, pounded thin
2 ¾ cups all-purpose flour, seasoned with salt and pepper, for dredging.
¼ cup diced pancetta, cooked
12 oz. mushrooms, sliced
1 14 oz. can Artichoke Hearts - quartered
1 Tablespoon capers (I use 2 Tablespoons, you don’t want to use to much more, or they will over power all the other flavor).
Lemon Butter Sauce, recipe follows
1 pound linguini pasta, cooked

Directions
Heat a small amount of oil and 2 Tablespoons butter in a large skillet. Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan. Add remaining ingredients, up to and including the capers, to the pan. Heat until mushrooms soften and are cooked. Add chicken back to pan to reheat and make Lemon Butter Sauce.

Lemon Butter Sauce
3 Tablespoons lemon juice
4 oz. white wine
4 oz. heavy cream
1 pound (yes, 4 sticks) butter
Salt & Pepper
Chopped parsley leaves, for garnish

Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens, about 3 to 4 minutes.

Slowly add butter, about 2 Tablespoons at a time, until completely incorporated, whisking constantly. Season with salt and pepper. Remove from heat and keep warm.

I like to toss a little of the butter sauce in with my pasta before serving.

To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Place chicken mixture over pasta. Add more sauce on top of each piece.

STEAK SANDWICH

The real name of this steak sandwich is "The Marlboro Man Sandwich". This recipe is off of my favorite food blog, Pioneer Woman. It's one of her most requested recipes. It's so good just the way it is, or you can add some mushrooms, peppers or a nice thick slice of Swiss cheese. Oh, I think I am drooling!!!

STEAK SANDWICH
Ingredients
2 to 30 pound cube steak (tenderized round steak that’s been extra tenderized)
1 large onion or 2 small/medium onions
4 French/Deli Rolls
Butter, man. Lots and lots of butter (about 2 sticks should do)
Lawry’s Seasoned Salt (or similar seasoned salt)
½ cup (approx.) Worcestershire Sauce
Tabasco Sauce (to taste)

Start by slicing the onions. Cook them in ¼ stick butter until soft and light brown. Remove from skillet and set aside.

Slice cube steak into ½ inch thick strips, slicing against the grain. Season with Lawry’s. Just season one side, with all the butter in this dish, to much Lawry’s will make it to salty.

In the same skillet, heat 2 tablespoons of butter over high heat until melted and begins to brown. Add the seasoned cube steak in a single layer. Cook one side until brown, then flip and cook until brown, about a minute on each side. Set aside, and continue until all meat has been cooked.

Now add at least ½ cup of Worcestershire sauce and 5 to 6 shakes of Tabasco (depending on how hot you like it, I like about 12 to 15 shakes). Now add another 2 tablespoons of butter (yes, butter!) Add the meat and the onions. Stir to combine.

Halve and butter French rolls and brown them on a separate skillet.

To assemble, lay the bottom half of a French roll on a plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!!!

PAPRIKA CHICKEN WITH BOW TIE ASPARGUS PASTA

If you want to impress someone, but don't have all day, this is the dish you want. The chicken is so moist, and flavorful it doesn't need any kind of sauce or gravy, and the paprika adds a real special flavor to the chicken. The pasta is just FANTASTIC!!! I served this with a green salad, and some garlic bread and had a beautiful very special Sunday dinner.

PAPRIKA CHICKEN with BOW TIE ASPARAGUS PASTA
Ingredients:
4 boneless skinless chicken breasts
½ cup Parmesan cheese
1 ½ cups Italian bread crumbs
1 ½ cubes melted butter - I only used 1 cube and had plenty
1 to 2 Tablespoons Paprika

Combine Parmesan cheese with bread crumbs. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated. Place in baking dish and sprinkle with paprika; add as much paprika to your taste. I used all 2 tablespoons.

Bake uncovered for 35-40 minutes at 375 degrees – DO NOT OVER COOK!!!

BOW TIE ASPARAGUS PASTA
I forgot that this recipe called for crumbled bacon, and it was too late to defrost my bacon and cook it. I went ahead and used a small package of Real Bacon bits and pieces, (This is a brand of a high quality bacon bits, so it worked great for this recipe).

Ingredients
1 package bow tie pasta
½ cup butter – 1 cube (the real stuff)
2 – 3 cloves garlic, minced
¾ cup grated Parmesan cheese
2 chicken bouillon cubes
1 pint heavy cream
Salt & pepper to taste
10 -15 spears asparagus, cut into 1" pieces, and blanched (I used two bunches)
½ cup bacon, crumbled
¼ cup toasted pine nuts
Fresh Parsley, to taste
Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT over cook. In heavy skillet melt butter. Add minced garlic and sauté a minute or so. Add Parmesan cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Bring to a simmer, and simmer for 3 to 5 minutes, stirring slowly but constantly, until sauce slightly thickens. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus, bacon and toasted pine nuts. Garnish with fresh parsley and fresh Parmesan cheese.
Recipes courtesy of Favorite Family Recipes Food Blog.

GORGONZOLA FILLED MEATBALLS, WITH BAY AND ONION CREAMY TOMATO GRAVY AND GARLIC MASHED POTATOES WITH SPINACH

This is one of Ron's favorite recipes, after a couple of weeks without having them he starts asking about them.

I couldn't find any ground veal so I just used 2 lbs. italian pork sausage, and 1 lb. sage pork sausage both Jimmy Dean. One meatball per person is usually plenty, I wrap the extra meatballs in plastic wrap, and store them in a Ziploc freezer bag, they freeze great and it makes for a quick and easy meal. I also doubled the gravy part of this recipe, so I have plenty leftover gravy to go with my leftover meatballs, and potatoes.

MEATBALLS, BAY AND ONION CREAMY TOMATO GRAVY WITH GARLIC MASHED POTATOES WITH GORGONZOLA FILLED SPINACH

Ingredients:1 ½ pounds ground veal – (I used 2 lbs. Italian pork sausage, and 1lb. Sage pork sausage- Jimmy Dean)
1 pound ground beef
Salt and pepper
2 cloves garlic, grated or minced
1 large egg, plus 1 egg yolk – I just used 2 eggs
2 handfuls grated Parmigiano-Reggiano
2 handfuls plain bread crumbs – I used Italian bread crumbs
3 tablespoons sliced or finely chopped fresh sage leaves
3 tablespoons extra-virgin olive oil
8 oz. Gorgonzola
1 tablespoon butter
2 fresh bay leaves
1 onion, finely chopped
1 cup chicken stock
1 (15-oz.) can crushed tomatoes
½ cup cream

Garlic Mashed Potatoes with Spinach recipe will follow.

Directions:Preheat oven to 400 degrees F.

Place meat in a mixing bowl and season with salt, pepper, add in garlic, eggs, cheese, bread crumbs and sage. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 Tablespoons extra-virgin olive oil. Using the end of a wooden spoon, make an indentation half way into each ball and fill the cavity with some Gorgonzola. Bake until golden and cooked through, 20 to 25 minutes. Let rest covered for 5 to 10 minutes.

Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot over medium heat; add bay and onions and season with salt and pepper. Add chicken stock and tomatoes and heat through, stir in cream; reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes.

Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside.

GARLIC MASHED POTATOES WITH SPINACH
Ingredients
4 large Idaho potatoes, peeled and diced
2 boxes chopped spinach, defrosted
4 tablespoons butter
4 cloves garlic, finely chopped
½ cup cream
Salt and pepper
¼ teaspoon freshly grated nutmeg

DirectionsPlace potatoes in a large pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.

Squeeze the water from spinach in a clean dish towel.

Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream; add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.
Recipes courtesy Rachael Ray