Wednesday, September 29, 2010

Chicken Broccoli Alfredo

Tuesday night dinner
Chicken Broccoli Alfredo
Garlic Bread
Sauteed zucchini
5- Minute bread pudding

This was an amazingly simple and DELICIOUS dinner. My best friend came over for dinner and she is not a big "Alfredo" fan, but this was great. Its not your typical Alfredo overly creamy sauce. Its the perfect amount. Defiantly a make again dinner and must try.

Chicken Broccoli Alfredo
1 lb boneless, skinless chicken breast-cut in 1 inch cubes
1 lg onions
4 c. broccoli florets
1 can (14.5 ounce) petite diced tomatoes-drained
1/4 c. onion & chive cream cheese
1 Tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp flour

1. Heat large nonstick skillet to medium-high heat with olive oil. Add the chicken chucks and cook until brown. Remove chicken from skillet and set aside.

2. Reduce heat to medium, add a drizzle of olive oil. Add onions and salt and pepper, cook until softened. Add flour to skillet and coo about 1 minute stirring. Add broccoli and 1/2 cup of water to skillet; cover and cook for 5 minutes or until broccoli is crisp-tender.

3. Remove cover add chicken back to pan. Add the canned tomatoes and cream cheese; stir until well blended.

Happy cooking!

Tuesday, September 28, 2010

Philly Cheesesteaks

Monday night dinner:
Philly cheese steak
French fries
Cake Ball

Philly Cheese steaks
2 medium onions-thinly sliced
2 large bell peppers-thinly sliced
1 lb top round steak (they sell per cut meat in packages "stir fry" style-works great!)
1 pkg provolone cheese slices
1 pkg hot dog rolls
1 Tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
2 tsp Worcestershire sauce

1. Heat oil in large nonstick skillet over medium-high heat. Add onions and green pepper to pan cook until tender, about 5-7 minutes.

2. Pull onions and green pepper out of pan and into a bowl, set aside. Salt and pepper the meat and add to pan. Cook until medium add the onions and peppers back the the pan. Stir in the Worcestershire sauce cook about 1 minute.

3. Heat broiler to low. Tuck 1 slice of provolone into each roll (makes about 6). Put under broiler until melted and bubbly. Put meat mixture into the rolls.

Happy Eating

Monday, September 27, 2010

Weekly Menu 3

My last week's menu got a little skewed from the original. Wednesday we had leftovers, Thursday I hopped right back on with the Chicken Pot Pie (which was WONDERFUL) and Friday my dad went out of town so we just made a simple taco night.
Here is some (not finished) week 3 menu.

Friday, September 24, 2010

Curry Chicken Pot Pie

Thursday night dinner:
Curry chicken pot pie
Sugar cookies

This recipe came form Good Eats with Alton Brown. Let me just say- Alton Brown is my other lover! This recipe of his is no disappointment. The boyfriend is scarfing down my left over from last night right now as I type. Must try this one, its worth it!

Curry Chicken Pot Pie
4 c. frozen veggie mix
1-2 Tbsp vegetable oil
3 Tbsp butter
1 onion-chopped
2 celery stalks-chopped
1 1/2 c. chicken broth
1/2 c. milk
3 Tbsp flour
1 tsp curry powder
2 Tbsp dried parsley
1 tsp salt
1/2 tsp pepper
2 c. chicken-roughly chopped (I used a rotisserie)
1 pkg puff pastry

1. Preheat oven to 400.

2. Toss frozen veggies with vegetable oil & spread evenly on sheet pan. Place in oven and cook until slightly golden brown (toss a few times).

3. In large saute pan over medium heat 1 tbsp of butter and sweat the onion and celery. In another sauce pan, heat the broth and milk.
4. Add 2 more tbsp of butter to the onion/celery mixture. Add the flour and curry and cook for 1-2 minutes. Whisk in the hot milk mixture and cook until slightly thickened. Add the parsley, salt & pepper.

5. Toss in the browned vegetables and chicken, coating all.
6. Pour into a shallow baking dish or terra cotta pot base lined with foil and top with 6-8 rounds of puff pastry. OR Spoon mixture into individual serving dishes and cover the whole top with a puff pastry circle. Place in 400 degree oven and bake until golden brown and bubbly about 25 minutes.


Wednesday, September 22, 2010


Tonight's dinner was simply left overs- from my mom birthday luncheon from the girls at work. But be sure to check in tomorrow. I'm making chicken pot pie which I am very excited for!

Tuesday, September 21, 2010

Gnocchi w/ Spinach in Tomato Sauce

Tuesday night dinner:
Gnocchi w/ Spinach in Tomato Sauce
Garlic bread

This dish came together incredibly fast and was super easy. My dad is a hot pepper aficionado and he dries some of his own very hot peppers so I downed the amount t 1/8tsp. Good and easy dinner. Was defiantly a hit with the boyfriend.

Gnocchi w/ Spinach in Tomato Sauce
1 pkg (16oz) prepared gnocchi
1 bag (6oz) baby spinach
1 can (14.5oz) diced tomatoes w/ basil, oregano and garlic (such as Del Monte)
1/2 c. Shredded mozzarella
1/4 c. Basil-chopped
1 Tbsp olive oil
1/4 tsp Crushed red pepper flakes
1/2 tsp salt

1. Bring large pot of salted water to a boil and cook gnocchi according to package directions. Once cooked, remove from pot with slotted spoon. Add spinach and cook for about 1 minute.

2. Meanwhile place canned tomatoes in blender, blend until smooth. Add oil to medium-high heat nonstick skillet, add red pepper flakes. Cook for about 1 minute stirring occasionally. Add in the tomato mix and salt and simmer down for about 4 minutes or until thickened.

3. Stir gnocchi and spinach into tomato sauce. Server family style or into 4 separate bowls. Top with mozzarella cheese and a sprinkle of the chopped basil.

Monday, September 20, 2010

Pork Tenderloin w/ Warm Apple Slaw

Monday night dinner:
Pork Tenderloin w/ Warm Apple Slaw

This was a recipe I found in Family Circle magazine, and I've done pork with apples before and it has always turned out delicious. This was a very easy and quick dinner to make. Great for work nights.

Pork Tenderloin w/ Warm Apple Slaw
1 pork tenderloin (1 1/2 lbs)
3 tsp honey
1/2 head green cabbage, thinly sliced
2 gala apples, cubed
1tsp caraway seeds (optional)
2 Tbsp olive oil
salt and pepper to taste

1. Heat oven to 400. Rub the pork with 1 tsp of honey and sprinkle with salt and pepper; place in roasting pan. Roast for 30-45 minutes-turning half way through.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add cabbage and cook, covered for about 6 minutes- stirring frequently. Once cabbage is tender, add the apples, remaining 2 tsp of honey, and caraway seeds (if you opted for them). Cook for another 6 minutes uncovered and stirring occasionally.

3. Remove pork from over when internal temp reaches 155. Cut pork into 1-inch slices and serve over cabbage and apple slaw.

Cook according to box directions. I used toasted pine nut couscous and it compliments the pork very well.

~Enjoy! Happy eating!

Weekly Menu 2

My mom's birthday is today so there is also chocolate cake for dessert.

Recipes will be up each day after cooking.
Happy cooking!!

Thursday, September 16, 2010

Garlic Parmesan Beer Bread

Garlic Parmesan Beer bread

3 c. plain flour
1 Tbsp brown sugar
1 tsp salt
1 Tbsp baking powder
2 cloves of garlic-finely chopped
1 1/4 c. parmesan cheese-grated
10 oz. beer or lager (I used Harpoon Pale Ale)

1. Preheat over to 375 F

2. Sift the flour into a large bowl, then ass the sugar, baking powder, garlic and 1 cup of the parmesan cheese.

3. Gradually pour the beer into the dry mix (do NOT use a whisk unless you wants to use a knife to get the dough out of the wires). Mix until just combined, do not over mix. The mixture will be thick and stretchy and just slightly moist.

4. Pour the mixture into a butter & flour loaf pan. Even out the mixture and sprinkle the remaining 1/4 cup of parmesan cheese on top.

5. Bake for 45 minutes until golden brown.

6. The outside should be crispy and a skewer should come out clean. Leave to cool in the pan for a few minutes, before moving it to a wire rack.

Best served warm.
Makes 1 loaf.
Try to hold yourself back while it is baking, because it will smell AMAZING!!

Wednesday, September 15, 2010

Shepherd's Pie

Wednesday night dinner:
30 minutes Shepherd's Pie
Sweet & Sour Cabbage
5-minute bread pudding

I have made the shepherd's pie before and it was a big hit. Tonight (I am ashamed-I didn't take pictures) I put them in individual little ceramic dishes (in fall colors). They were quite cute. The sweet & sour cabbage my mom has made for years. And the bread pudding was a trial and error, with no error! It was fabulous! A must try!!

Shepherd's pie
2 lbs potatoes- peeled and cubed
1 Tbsp olive oil
1 1/2lbs ground beef
1 carrot- peeled and chopped
1 med onion - chopped
2 Tbsp butter
2 Tbsp flour
1 c. beef broth
2 tsp Worcestershire's sauce
3/4 c. mixed frozen veggie
2 Tbsp sour cream
1 lg egg yolk
1/2 c. cream
salt, pepper and paprika to taste
1. In large pot boil potatoes in salted water until fork tender, about 12 minutes
2. While potatoes boil, heat large skillet over medium-high heat. Add beef to pan and season with salt and pepper. Brown meat all the way through. Add carrots and onion and cook for 5 minutes.
3. In another small pan over medium heat. Melt butter, once melted add flour and whisk continuously until very light brown. Whisk in broth and Worcestershire's sauce. Cook to thicken, about 1 minute.
4. Add gravy to meat mixture. Stir in the mixed veggies.
5. Drain potatoes and pour them into a bowl. (Its best to let them cool a little). Combine sour cream, egg yolk and cream
6. Pour cream mixture into potatoes and mash until almost smooth (leave some lumps)
7. Preheat broiler to high. Fill rectangular dish (or individuals) with meat mixture.
8. Spoon potatoes over the meat and sprinkle with paprika. Broil about 6-8 minutes (keep an eye on it though it can burn quickly)
Sweet & Sour Cabbage

1 whole head red cabbage (about 2lbs)
1/3 c. packed brown sugar
1/4 c. white vinegar
1/4c. butter

1. Wash and remove outer leaves of cabbage. Coarsely shred (taking out white core).

2. Place in pot with water to cover and add salt and pepper to taste. Bring to a boil. Once at a boil reduce heat to medium and simmer 20 minutes.

3. Remove from heat and drain, return to pot.

4. Add brown sugar, vinegar and butter, toss until combined and butter is melted.

5. Warm through on the stove on leave on low to keep warm.

5-minute Bread Pudding

1 whole loaf cinnamon raisin bread
1/2 stick of butter at room temp or spreadable butter
1 can (14 ounce) sweetened condensed milk
1/4 c. milk
2 jiggers brandy or baileys Irish cream
Whipped cream
ground nutmeg

1. Heat griddle or large skillet over medium. Butter each slice of bread on both sides. Grill until golden brown and crispy. About 2 minutes on each side.

2. While bread grills, make the sauce: In a small saucepan, heat condensed milk over medium heat until lose and creamy, add milk and stir to blend. Remove from heat to add the brandy or baileys Irish cream.

3. Remove bread from grill and slice into bite size pieces . Pile into dessert cups (about 2 slices of bread per person). Spoon cream mixture over bread and let it soak in a little. Finish with whipped cream and sprinkle with nutmeg.

I didn't have any whipped cream so I used ice cream and it worked great! I also didn't have the brandy and just winged it with the baileys but it worked too.

~Eat up & Enjoy!

Tuesday, September 14, 2010

Coconut Curry Chicken

Tuesday night's dinner:
Coconut curry chicken
Green beans with almonds
Moroccan green mint tea

This was a very easy and quick dinner. All the flavors went together well and they were very subtle. My mom isn't a fan of curry and she loved this dish. The mint green tea really pulled it all together nicely and added a nice refresher. We served the chicken over the rice.

Coconut Curry Chicken

3 tsp. olive oil
12 oz. skinless, boneless chicken breast cut into 1 in cubes
1 med. onion thinly sliced
1 red bell pepper thinly sliced
1/2-1 minced jalapeno chile
2 tsp. grated peeled fresh ginger
2 cloves garlic finely chopped
1/2 tsp. curry powder
3/4 c. coconut milk
2 tbsp. cilantro chopped

1. In large skillet heat 2 tsp oil on medium-high heat. Sprinkle chicken chunks with salt and black pepper. Add to skillet and cook 3-4 minutes or until golden brown. Transfer chicken to clean plate.

2. While chicken is cooking. Make your choice of rice according to directions.

3. In same skillet on medium add remaining 1 tsp of oil. Add onion and cook 3 minutes or until soft, stirring occasionally. Stir in bell pepper, jalapeno, ginger and garlic; cook another minute. Stir in curry powder; cook another minute. Stir in coconut milk making sure to scrap any browned bits from the bottom.

4. Return chicken to the skillet and cook another 3-5 minutes to heat through and slightly thicken sauce. Add cilantro and save some for garnish.

Green Bean w/ Almonds

Take a bag of frozen green beans, heat according to directions with a small pad of butter, once heated through stir in sliced almonds.

Moroccan Iced Tea

5 c. water
3 green tea bags
4 Tbsp sugar
1 c. mint leaves

1. Boil the water- once at a boil add tea bags
2. Muddle the mint leaves with the sugar
3. Let the green tea steep for 5 minutes
4. Add all ingredients into 1/2 gallon pitcher and fill remainder up with cool water

Happy eating.

Weekly Menu 1

Im back to atleast a little while. I lost my day job at a physical therapy office. So my life is back to being a house child/maid. Now with that I have made a menu for most of the week.

I will have the following recipes up after they are made so I can give my opinion.

Happy cooking!!