May 11 - Grilled cod with lemon butter caper sauce YUCK
Will not even post the recipe, YUCK.
May 12 - Frittata de pasta con mozzarella - this tasted good but we got sick to our stomach. Even if there was nothing wrong with this, we won't eat it again, EVER.
May 13 - Baked Potato with roasted chicken, broccoli This was really good!
just a basic
May 14 - Audi and Crystal's wedding
May 15 - Patty Melt
2 tablespoons butter, softened
4 slices rye bread
Salt and freshly ground pepper, to taste
1 1/2 pound fresh ground round (divided and shaped into 2 oval burgers)
1 tablespoon olive oil
1 small red onion, peeled and sliced into rings
2 to 3 slices Swiss cheese
Directions
Melt butter over flat top griddle or large cast-iron skillet and toast rye bread slices. Season and grill burgers on flat top. Cook to medium-rare. Put olive oil on griddle and grill onions until caramelized. Melt cheese slices over each burger. Assemble pattymelt by placing cheeseburgers over one slice each rye toast, top with caramelized onions and remaining slices of rye toast.
This was really greasy. Probably won't make it again.
May 16 - David at class
May 17 - Cilantro chicken, smashed potatoes, corn
The chicken is in a package at HEB and in the fajita area. It is VERY good.
Smashed potatoes
Yukon potatoes boiled until soft. put in a baking dish and smashed till 1 inch thick, topped with kosher salt and olive oil. Broil until turning brown.
May 18 - lo mein - YUCK - could not even finish it!
May 19 - out to eat
May 20 - Day 140 Pork Loin, french fries and roasted cauliflower
Friday, May 20, 2011
WAY behind
May 3- movie - Thor..out to eat
May 4 - out to eat
May 5 - out to eat
May 6 - chicken breasts with sun dried tomatoes and chile cream sauce
1/2 cup sun-dried tomatoes (not oil packed, coarsely chopped (can get julianned tomatoes at HEB)
1 dried pasilla chile, coarsely chipped (in a Fiesta package on the spice aisle)
1 cup boilding water
4 boneless chicken breast halves
3/4 t salt, divided
1/2 t pepper divided
1/3 cuip minced shallots
4 garlic cloves, minced
3 T chopped fresh basil
1 cup heavy whipping cream
1. Soak sun-dried tomatoes and chile in boiling water in small bowl 20 to 30 minutes or until softened. Drain, reserving soaking liquid (about 1/4 cup),
2. Sprinkle chicken with 1/2 t of the salt and 1/4 t of pepper. Heat 1 T of the oil in large skillet over medium-high heat until hot. Cook chicken 8 to 10 minutes or until browned, turning once. Remove chicken, cover loosely with foil.
3. Heat remaining 1 T oil in same skillet. Cook and stir sun-dried tomatoes, chile, shallots, garlic and basil 4 minutes or until soft. Add cream; bring to a boil over high heat, stirring to scrape up any browned bits from bottom of skillet. Simmer 3 minutes or until thickened. Stir in reserved 1/4 cup soaking liquid and remmaining 1/4 t each salt and pepper. Serve sauce over chicken.
May 7 - hamburgers at Em and Cynthias
May 8 - fajitas, beans, ice cream sundays
May 9 - Crunchy Chicken Salad
1/3 cup olive oil
3 T sugar
3 T white vinegar
1 T poppy seeds
1/4 t black pepper
1 large head Bibb lettuce, washed
2 cups diced cooked chicken about 3/4 pound
3 scallions, sliced
1 cup sliced almonds, toasted
1 cup chow mein noodles
In a small bowl, whisk olive oil, vinegar, sugar, poppy seeds and pepper; set aside.
Chop lettuce; you should have about 8 cups. Transfer to a medium-sized bowl and add chicken, scallions, almonds and noodles. Toss with dressing and serve immediately.
May 10 - Undone Unstuffed Peppers Casserole
1 lb ground beef
2 green peppers, coarsely chopped
3 garlic cloves, minced
2 cups cooked long grain white rice
1 jar 26oz spaghetti sauce
1 1/2 cup five cheese blend, divided.
Preheat oven to 250 degrees
Brown meat with peppers and garlic in a large skillet; drain. Stir in rice, spaghetti sauce and ¾ cup cheese.
Spoon into 2 qt casserole; top with remaining cheese
Bake 25 minutes
May 4 - out to eat
May 5 - out to eat
May 6 - chicken breasts with sun dried tomatoes and chile cream sauce
1/2 cup sun-dried tomatoes (not oil packed, coarsely chopped (can get julianned tomatoes at HEB)
1 dried pasilla chile, coarsely chipped (in a Fiesta package on the spice aisle)
1 cup boilding water
4 boneless chicken breast halves
3/4 t salt, divided
1/2 t pepper divided
1/3 cuip minced shallots
4 garlic cloves, minced
3 T chopped fresh basil
1 cup heavy whipping cream
1. Soak sun-dried tomatoes and chile in boiling water in small bowl 20 to 30 minutes or until softened. Drain, reserving soaking liquid (about 1/4 cup),
2. Sprinkle chicken with 1/2 t of the salt and 1/4 t of pepper. Heat 1 T of the oil in large skillet over medium-high heat until hot. Cook chicken 8 to 10 minutes or until browned, turning once. Remove chicken, cover loosely with foil.
3. Heat remaining 1 T oil in same skillet. Cook and stir sun-dried tomatoes, chile, shallots, garlic and basil 4 minutes or until soft. Add cream; bring to a boil over high heat, stirring to scrape up any browned bits from bottom of skillet. Simmer 3 minutes or until thickened. Stir in reserved 1/4 cup soaking liquid and remmaining 1/4 t each salt and pepper. Serve sauce over chicken.
May 7 - hamburgers at Em and Cynthias
May 8 - fajitas, beans, ice cream sundays
May 9 - Crunchy Chicken Salad
1/3 cup olive oil
3 T sugar
3 T white vinegar
1 T poppy seeds
1/4 t black pepper
1 large head Bibb lettuce, washed
2 cups diced cooked chicken about 3/4 pound
3 scallions, sliced
1 cup sliced almonds, toasted
1 cup chow mein noodles
In a small bowl, whisk olive oil, vinegar, sugar, poppy seeds and pepper; set aside.
Chop lettuce; you should have about 8 cups. Transfer to a medium-sized bowl and add chicken, scallions, almonds and noodles. Toss with dressing and serve immediately.
May 10 - Undone Unstuffed Peppers Casserole
1 lb ground beef
2 green peppers, coarsely chopped
3 garlic cloves, minced
2 cups cooked long grain white rice
1 jar 26oz spaghetti sauce
1 1/2 cup five cheese blend, divided.
Preheat oven to 250 degrees
Brown meat with peppers and garlic in a large skillet; drain. Stir in rice, spaghetti sauce and ¾ cup cheese.
Spoon into 2 qt casserole; top with remaining cheese
Bake 25 minutes
Friday, May 6, 2011
May 2 day 122 - May 6 day day 126
Monday - Chicken, Spinach and potato hash
Preheat oven to 450 degrees, place chicken breasts on a rimmed baking sheet. drizzle with olive oil and season with salt, pepper and thyme. Roast until cooked through, 35 minutes. When cool enough to handle. cut chicken into bite-size pieces.
Meanwhile, in a medium saucepan, bring 1 1/2 pound Yukon gold potatoes, cut into 3/4 inch pieces, to a boil in salted water and cook until potatoes are tender when pierced with a knife about 15 minutes; drain.
In a large skillet, heat 4 teaspoons oil over medium-high heat. Add 2 large shallots, diced small, and cook, stirring, until softened, 3 minutes. Add 2 garlic cloves minced, and cook 30 seconds. Add potatoes and cook, stirring often, until browned, 7 minutes. Add 2 T water, scraping up browned bits from pan with a wooden spoon. Cook stirring often, until potatoes are golden brown, 5 minutes. Add chicken and 1/2 pound spinach, trimmed, washed, and coarsely chopped, and cook, stirring, until spinach wilts, about 2 minutes. Season to taste with salt, pepper and fresh lemon juice.
Tuesday - went to see a movie, Thor, and at out before the movie
Wednesday - out to eat hard week!
Thursday - Cinco De Mayo - went to Garcia's...obviously!
Friday -
Preheat oven to 450 degrees, place chicken breasts on a rimmed baking sheet. drizzle with olive oil and season with salt, pepper and thyme. Roast until cooked through, 35 minutes. When cool enough to handle. cut chicken into bite-size pieces.
Meanwhile, in a medium saucepan, bring 1 1/2 pound Yukon gold potatoes, cut into 3/4 inch pieces, to a boil in salted water and cook until potatoes are tender when pierced with a knife about 15 minutes; drain.
In a large skillet, heat 4 teaspoons oil over medium-high heat. Add 2 large shallots, diced small, and cook, stirring, until softened, 3 minutes. Add 2 garlic cloves minced, and cook 30 seconds. Add potatoes and cook, stirring often, until browned, 7 minutes. Add 2 T water, scraping up browned bits from pan with a wooden spoon. Cook stirring often, until potatoes are golden brown, 5 minutes. Add chicken and 1/2 pound spinach, trimmed, washed, and coarsely chopped, and cook, stirring, until spinach wilts, about 2 minutes. Season to taste with salt, pepper and fresh lemon juice.
Tuesday - went to see a movie, Thor, and at out before the movie
Wednesday - out to eat hard week!
Thursday - Cinco De Mayo - went to Garcia's...obviously!
Friday -
Sunday, May 1, 2011
Sunday May 1 - day 121
Parmesan crusted chicken in cream sauce
2 c Minute brown rice, uncooked
1 can chicken broth
6 Ritz Crackers, finely crushed
2 T Parmesan cheese
4 small boneless skinless chicken breast halves
2 t vegetable oil
1/3 c Philadelphia Chive and onion cream cheese spread
3/4 lb asparagus spears, trimmed, steamed
Cook rice as directed on package, using 1 1/4 cups of the broth and 1/2 cup water.
Mix cracker crumbs and Parmesan cheese on a plate. Rinse chicken with cold water; shake of excess water. Dip chicken in cracker mixture, turning to coat.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5-6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm. Add remaining 1/2 cup broth and cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 minutes or until sauce thickens. Spoon sauce over chicken. Serve rice and asparagus with chicken.
2 c Minute brown rice, uncooked
1 can chicken broth
6 Ritz Crackers, finely crushed
2 T Parmesan cheese
4 small boneless skinless chicken breast halves
2 t vegetable oil
1/3 c Philadelphia Chive and onion cream cheese spread
3/4 lb asparagus spears, trimmed, steamed
Cook rice as directed on package, using 1 1/4 cups of the broth and 1/2 cup water.
Mix cracker crumbs and Parmesan cheese on a plate. Rinse chicken with cold water; shake of excess water. Dip chicken in cracker mixture, turning to coat.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5-6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm. Add remaining 1/2 cup broth and cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 minutes or until sauce thickens. Spoon sauce over chicken. Serve rice and asparagus with chicken.
April 30 - Day 120
Spiced-rubbed fish with lemony rice
This was good but it was not great. It needs something spicy. Very bland
4 t butter
1 onion diced small
1 garlic clove, roughly chopped
1 cup basmati rice
1/2 t poppy seeds
1 T finely grated lemon zest, plus 1 T lemon juice
2 c chicken broth
1 medium zucchini halved, cut into 1 in pieces
coarse salt and ground pepper
1 pound cod
2 t Coriander spice Mix (in a small bowl, stir together 1/4 cup ground coriander, 1 T each ground ginger, paprika and coarse salt, 1 1/2 t ground cumin and 1/4 t ground pepper)
In a medium saucepan, heat butter over medium. add onion and garlic, cook stirring occasionally, until onion is soft 4 minutes. Stir in rice and poppy seeds and cook 1 minute. Stir in lemon zest and juice, broth, and zucchini and season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer, cover and cook 13 minutes. Sprinkle spice mix over fish. Arrange fish snugly in a single layer, spice side up, on top of rice, cover and cook until rice is tender and fish is opaque throughout, 5-7 minutes.
This was good but it was not great. It needs something spicy. Very bland
4 t butter
1 onion diced small
1 garlic clove, roughly chopped
1 cup basmati rice
1/2 t poppy seeds
1 T finely grated lemon zest, plus 1 T lemon juice
2 c chicken broth
1 medium zucchini halved, cut into 1 in pieces
coarse salt and ground pepper
1 pound cod
2 t Coriander spice Mix (in a small bowl, stir together 1/4 cup ground coriander, 1 T each ground ginger, paprika and coarse salt, 1 1/2 t ground cumin and 1/4 t ground pepper)
In a medium saucepan, heat butter over medium. add onion and garlic, cook stirring occasionally, until onion is soft 4 minutes. Stir in rice and poppy seeds and cook 1 minute. Stir in lemon zest and juice, broth, and zucchini and season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer, cover and cook 13 minutes. Sprinkle spice mix over fish. Arrange fish snugly in a single layer, spice side up, on top of rice, cover and cook until rice is tender and fish is opaque throughout, 5-7 minutes.
April 28th - out to eat April 29th baked potato with chopped beef
Big baked potatoes, butter, sour creme and topped with chopped beef.
DAy 117 April 27
Mom and Dad came over for dinner. I like it when they are my guinea pigs!
Lazy Lasagna chili, cheddar bay biscuits and salad.
1 cup coarsely chopped zucchini
1/2 cup coarsely chopped onion
1 poind sweet Italian turkey sausage (4 links)
2 garlic cloves, pressed
1 jar 26 oz spaghetti sauce
2 cans beef broth
1 cup water
1 1/2 cups uncooked pasta nuggets (radiatore)
2 T snipped basil
Coarsely chop zucchini and onion using a food processor, set zucchini aside, remove casings from sausage; discard casings. Heat skillet over medium heat until hot. Add sausage, onion and garlic. Cook sausage 8-10 minutes or until no longer pink, breaking sausage into crumbles; drain.
Add spaghetti sauce, broth and water; bring to a boil. stir in pasta. Reduce heat; simmer, uncovered, 7 minutes. Stir zucchini into chli; cook 2-4 minutes or until zucchini is tender. Remove from heat; stir basil into soup, if desired. Ladle soup into bowls; serve with garlic bread.
Cheddar Bay Biscuits - PUT THIS SOMEWHERE YOU CAN MAKE IT OFTEN!!
2 3/4 cups Pioneer Baking mix
1/2 t crushed red pepper
3/4 t garlic powder divided
1 cup milk
1 cup shredded cheddar cheese
2 T butter
Preheat oven to to 425 degrees. Combine Pioneer baking mix, red pepper and 1/2 t garlic. Mix with a fork. Stir in milk and cheese until mixture forms a soft dough. Drop 1/4 cup size scoop of cough onto greased cookie sheet. Combine butter and remaining garlic powder. Brush onto the top of dough. Bake 10-12 minutes.
Lazy Lasagna chili, cheddar bay biscuits and salad.
1 cup coarsely chopped zucchini
1/2 cup coarsely chopped onion
1 poind sweet Italian turkey sausage (4 links)
2 garlic cloves, pressed
1 jar 26 oz spaghetti sauce
2 cans beef broth
1 cup water
1 1/2 cups uncooked pasta nuggets (radiatore)
2 T snipped basil
Coarsely chop zucchini and onion using a food processor, set zucchini aside, remove casings from sausage; discard casings. Heat skillet over medium heat until hot. Add sausage, onion and garlic. Cook sausage 8-10 minutes or until no longer pink, breaking sausage into crumbles; drain.
Add spaghetti sauce, broth and water; bring to a boil. stir in pasta. Reduce heat; simmer, uncovered, 7 minutes. Stir zucchini into chli; cook 2-4 minutes or until zucchini is tender. Remove from heat; stir basil into soup, if desired. Ladle soup into bowls; serve with garlic bread.
Cheddar Bay Biscuits - PUT THIS SOMEWHERE YOU CAN MAKE IT OFTEN!!
2 3/4 cups Pioneer Baking mix
1/2 t crushed red pepper
3/4 t garlic powder divided
1 cup milk
1 cup shredded cheddar cheese
2 T butter
Preheat oven to to 425 degrees. Combine Pioneer baking mix, red pepper and 1/2 t garlic. Mix with a fork. Stir in milk and cheese until mixture forms a soft dough. Drop 1/4 cup size scoop of cough onto greased cookie sheet. Combine butter and remaining garlic powder. Brush onto the top of dough. Bake 10-12 minutes.
Day 116 - April 26
Capellini with pine nuts, sun dried tomatoes and chicken
4 oz capellini or angel hair pasta
3 oz dry packed sun dried tomatoes
1 1/2 T olive oil
8 oz chicken breast tenderloins, cut into bite sized pieces
1/8 t salt
3 cloves garlic
1/4-1/2 t red pepper flakes
1/4 c sliced fresh basil
1. Prepare pasta per package directions without adding salt, Meanwhile, soak tomatoes in hot water 10 minutes or until soft. Drain, reserving 1/2 cup of water, and chop.
2. Heat oil in large skillet over medium-high heat while pasta cooks. Season chicken with salt. Add chicken, garlic, and red-pepper flakes to skillet. Cook, stirring, until garlic turns golden 1 1/2 minutes. Stir in tomatoes and reserved water and cook 2 to 3 minutes until chicken is completely cooked.
3. Drain pasta, add to skillet, and toss. Add basil and toss. Divide pasta equally among 4 bowls and sprinkle each with 2 T of pine nuts. Top with more basil, if desired.
4 oz capellini or angel hair pasta
3 oz dry packed sun dried tomatoes
1 1/2 T olive oil
8 oz chicken breast tenderloins, cut into bite sized pieces
1/8 t salt
3 cloves garlic
1/4-1/2 t red pepper flakes
1/4 c sliced fresh basil
1. Prepare pasta per package directions without adding salt, Meanwhile, soak tomatoes in hot water 10 minutes or until soft. Drain, reserving 1/2 cup of water, and chop.
2. Heat oil in large skillet over medium-high heat while pasta cooks. Season chicken with salt. Add chicken, garlic, and red-pepper flakes to skillet. Cook, stirring, until garlic turns golden 1 1/2 minutes. Stir in tomatoes and reserved water and cook 2 to 3 minutes until chicken is completely cooked.
3. Drain pasta, add to skillet, and toss. Add basil and toss. Divide pasta equally among 4 bowls and sprinkle each with 2 T of pine nuts. Top with more basil, if desired.
day 114-16 Fredericksburg for my grandparents anniversary
My grandparents celebrated 70 years of marriage. They are healthy and 91 years old. I love them very much. My grandfather is still in love with my grandmother. He stood up in church and professed his love. We all cried.
Day 112 Apr-21 Thursday Tortilla Chip Casserole
Tortilla Chip Casserole - I got this recipe from my 91 year old grandmother.
1 lb ground beef
1 7 oz package tortilla chips
1 small onion. sliced
1 10 1/2 oz can cream of chicken
1 10 oz can tomatoes with green chiles
2 cups cheddar cheese, grated.
Cook ground beef 5 minutes on high and crumble
Mix soup and tomatoes. Layer in a 2 qt casserole half of the tortilla chips, beef, onion, soup mixture and cheese. Repeat layers. Cook (microwave) uncovered to internal 155 degrees. Using temperature probe or about 12-14 minutes, until cheese is melted and heated through on Medium High. I baked it in the oven until it was bubbly.
1 lb ground beef
1 7 oz package tortilla chips
1 small onion. sliced
1 10 1/2 oz can cream of chicken
1 10 oz can tomatoes with green chiles
2 cups cheddar cheese, grated.
Cook ground beef 5 minutes on high and crumble
Mix soup and tomatoes. Layer in a 2 qt casserole half of the tortilla chips, beef, onion, soup mixture and cheese. Repeat layers. Cook (microwave) uncovered to internal 155 degrees. Using temperature probe or about 12-14 minutes, until cheese is melted and heated through on Medium High. I baked it in the oven until it was bubbly.
Day 108 - April 18, Day 109 - April 19, Day 110- April 20
Monday April 18 David is at school - so I don't cook
Tuesday April 19 we went out to eat
Wednesday April 20 we had Munster Mushroom Chicken with rice a roni
So easy!
2 cups sliced fresh mushrooms
4 t butter
1/2 cup Marsala wine
2 eggs, lightly beaten
2 T milk
3/4 cup dry bread crumbs
4 boneless chicken breast pounded so that they are even in thickness
1 t fresh parsley
1/2 t salt
In a nonstick skillet coated with nonstick spray, cook mushrooms in 2 t butter until tender. Stir in the wine; cook 3-4 minutes loner. Set aside and keep warm.
In a shallow bowl, combine eggs and milk. Place bread crumbs in another shallow bowl. Dip chicken in egg mixture, then in crumbs. Combine the parsley, salt, garlic powder, thyme and pepper; sprinkle over chicken.In a large non stick skillet, cook chicken in remaining butter for 6-7 minutes on each side or until juices run clear. Place chicken on a broiler pan; top with cheese. Broil 3-4 in from the heat for 1-2 minutes or until cheese is melted. Serve with mushroom mixture.
Tuesday April 19 we went out to eat
Wednesday April 20 we had Munster Mushroom Chicken with rice a roni
So easy!
2 cups sliced fresh mushrooms
4 t butter
1/2 cup Marsala wine
2 eggs, lightly beaten
2 T milk
3/4 cup dry bread crumbs
4 boneless chicken breast pounded so that they are even in thickness
1 t fresh parsley
1/2 t salt
In a nonstick skillet coated with nonstick spray, cook mushrooms in 2 t butter until tender. Stir in the wine; cook 3-4 minutes loner. Set aside and keep warm.
In a shallow bowl, combine eggs and milk. Place bread crumbs in another shallow bowl. Dip chicken in egg mixture, then in crumbs. Combine the parsley, salt, garlic powder, thyme and pepper; sprinkle over chicken.In a large non stick skillet, cook chicken in remaining butter for 6-7 minutes on each side or until juices run clear. Place chicken on a broiler pan; top with cheese. Broil 3-4 in from the heat for 1-2 minutes or until cheese is melted. Serve with mushroom mixture.
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