Monday, March 29, 2010

Menu Plan Monday

I have a few meals from last week that I didn't get around to making, so they are back on this weeks menu.

Monday: Canneloni with salad

Tuesday: Tangerine chicken with curry couscous

Wednesday: Bacon wrapped stuffed poblano peppers with guacamole, salsa and chips

Thursday: Island spice pork tenderloin with pineapple coconut rice and fruit salad

Friday: Paprika chicken with pasta in a tomato cream sauce

See other menu plans over at Organizing Junkie

Tuesday, March 23, 2010

Mexican Chicken Lime Soup

I was a little worried about this soup when I was making it, I really thought the hubby wouldn't eat it so I quickly threw together some cheesy baked rice and mexican meatballs for him. In the end, he actually ended up liking the soup the best and even more so than me!

2 tablespoons extra-virgin olive oil
1 onion, finely chopped
6 cloves garlic, thinly sliced
5 skinless, boneless chicken thighs, cut into 1/2-inch pieces
2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
6 cups chicken broth
1/2 cup chopped fresh cilantro
Juice of 2 limes
Salt and pepper
Crushed tortilla chips

In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper. Top with the tortilla chips.

Cheesy Chile Rice

I wasn't sure the hubby would like the mexican chicken lime soup, or if it would be enough for him, so I made this rice dish to go with the soup. It was okay, a little bland maybe, but I probably under seasoned it.

Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles, 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan. Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter. Bake 20 minutes at 450 degrees.

Monday, March 22, 2010

Menu Plan Monday

Monday: Mexican chicken lime soup

Tuesday: PW meatballs and mashed potatoes

Wednesday: Canneloni with salad

Thursday: Hubby's choice, as it's his birthday - fettucini alfredo, italian sausage and salad

Friday: Tangerine chicken with curry couscous

See other menu plans over at Organizing Junkie

Wednesday, March 17, 2010

Pappa al Pomodoro

I have been wanting to make this recipe from The knead for bread for a while now, and it just so happened that I had some stale french bread, so I was finally able to try it. The hubby was about as excited for this dinner as I was about my latest root canal, so I made him a BLT!

* 1/2 cup olive oil
* 1 tablespoon minced garlic
* 2 small carrots (diced)
* 2 stalks celery (diced)
* 1 small red onion (diced)
* 1 teaspoon chili powder
* 20 leaves of basil (diced)
* 28 fl oz caned diced tomatoes

* 2 cups chicken or veg. stock
* 1/3 loaf of a hearty bread (diced)
* 1/4 cup grated parmesan cheese
* salt and pepper to taste

Dice the bread into large diced cubes and place into a bowl. Add a cup of chicken/veg stock to the bread and set aside. Pour half the olive oil into a saucepan, add in the minced garlic and saute for a minute or so. Add in the diced carrots, saute for about two minutes. Add in the onions and celery and continue to saute for another few minutes. Add in the chili powder and the sliced basil leaves. Continue to stir till they are completely incorporated. Add in the diced tomatoes including the juice and the rest of the olive oil. Continue to stir. Add in the rest of the chicken/veg stock and the diced bread. Allow to simmer for 20 minutes, be sure to stir every once in awhile, So, not to burn. Add the grated parmesan cheese to the soup, stir till all the parmesan cheese is incorporated.

See other recipes at Mommy's kitchen

Tuesday, March 16, 2010

Chili Meatball Casserole

When I saw this recipe over at Kayotic Kitchen I thought this might be something the hubby would really like, and I was right!

mashed potatoes
1lb ground beef
1 large onion
2 bell peppers
1 can kidney beans
1/2 cup corn
4 tbsp salsa
4 tbsp ketchup
2 garlic cloves
1 tsp chili powder
1 14oz can diced tomatoes
2 tsp tomato paste
2 tsp worcester sauce
1 tsp paprika
1 tsp dried parsley
1 tbsp dried parsley
1/4 cup breadcrumbs
2 tbsp sweet chili sauce
1/2 tsp ground cumin
1/2 tsp nutmeg
2 tbsp oil
1 egg
Shredded cheese

Make mashed potatoes, by cooking 2lbs of peeled potatoes in salted water, and mash with butter, milk, pepper and a pinch of nutmeg. Set aside.

In a mixing bowl, add the ground beef, paprika, 1/2 tsp salt and pepper, 1/2 tsp curry powder, 1/2 tsp nutmeg, 1 tsp dried parsley and 2 tbsp chili sauce, 1 egg and 1/4 cup breadcrumbs. Mix all together and form into small meatballs.

Fry meatballs in a little oil until browned, remove from pan.

Add diced onion, garlic and the bell peppers to the pan and cook until soft.

Add 2 tsp tomato paste, 1/2 tsp ground cumin, 1 tsp chili powder, a 14oz can diced tomatoes, 4 tbsp salsa and 4 tbsp ketchup, 2 tsp worcester sauce and a tbsp dried parsley and simmer for 10 minutes.

Add the beans, corn and simmer for another 5 minutes, then add the meatballs back into the pan.

Transfer the meatballs and sauce to a large oven dish. Top with the mashed potatoes and the shredded cheese. Bake at 350 for 30-35 minutes, or until browned.

Monday, March 15, 2010

Menu Plan Monday

Monday: Chili meatball casserole

Tuesday: Pappa al pomodoro with salad

Wednesday: Mango chutney short ribs with mashed potatoes and asparagus

Thursday: We have our monthly HOA board members meeting, so will get something on the way home from that

Friday: Hashbrown sausage casserole with fried mushrooms and tomatoes

See other menu plans over at Organizing Junkie

Thursday, March 11, 2010

Turkey Burgers With Avocado Cream Sauce

I have been trying to find a turkey burger recipe that the hubby would actually eat, I thought this one might be it, as there were lots of other things in this burger that he loves - peppers, corn, jalapenos. I loved these burgers, he liked them, but he still ended up eating a beefburger! I think I just need to accept that he's never gonna enjoy a turkey burger, no matter what else is in them!

* 1 cup fresh or frozen corn, thawed
* 1/2 cup chopped red onion
* 1 small sweet red pepper, chopped
* 2 jalapeno peppers, seeded and minced
* 2 teaspoons Olive Oil
* 2 tablespoons lime juice
* 2 garlic cloves, minced
* 1/2 teaspoon salt
* 1/2 teaspoon ground cumin
* 1/4 teaspoon chili powder
* 1/8 teaspoon dried oregano
* 1 pound extra-lean ground turkey

* 1 medium ripe avocado, peeled
* 1/2 cup fat-free sour cream
* 2 tablespoons minced fresh cilantro
* 2 teaspoons lime juice
* 1 garlic clove, minced
* 1/8 teaspoon salt

* In a large skillet, saute the corn, onion and peppers in oil until crisp-tender. Stir in the lime juice, garlic, salt, cumin, chili powder and oregano; cook 1 minute longer. Transfer to a large bowl and cool slightly. Crumble turkey over mixture and mix well. Shape into four burgers. Refrigerate for at least 30 minutes.
* For sauce, in a small bowl, mash avocado with the sour cream, cilantro, lime juice, garlic and salt. Refrigerate until serving.
* Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.

See other recipes at The Grocery Cart Challenge and Mommy's kitchen

Tuesday, March 9, 2010

Glazed Pork Roast

The hubby has been wanting me to find a good recipe for glazed pork for a while now. I have tried a few recipes in the past that neither of us have really cared for, but, I can very happily say that this glazed pork recipe is wonderful! We both loved it, and even though the hubby was a little nervous about the glaze ingredients, he said it was the best roast pork I have ever made.

4-5 lb pork roast
1 can of jellied cranberry sauce
1/2 cup water
1/3 cup packed brown sugar
1/3 cup molasses
1/4 cup apple cider vinegar
1/4 tsp ground cloves
1/4 tsp cinnamon

Place roast on the rack of a shallow roasting pan
In a small saucepan, combine all other ingredients, bring to a boil, reduce heat and simmer uncovered for 15 minutes, or until smooth and slightly thickened
pour glaze over pork, bake uncovered at 350 for 2 hours, or until temp reads 160, basting with pan juices every 30 minutes.

Monday, March 8, 2010

Menu Plan Monday

Monday: Glazed pork roast with roast potatoes and parsnips

Tuesday: Turkey burgers with avocado cream sauce

Wednesday: German meatballs with mashed potatoes

Thursday: Ground beef curry with jasmine rice and aloo gobi

Friday: BLT's with avocado

See other menu plans over at Organizing Junkie

Friday, March 5, 2010

Chicken Burrito Soup

I found this recipe at Tasty Kitchen and I had everything on hand to make it, so decided to try it. The hubby loved it, I thought it was a little too spicy, which was my fault as I used spicy taco seasoning.

* 1 clove Garlic, Minced
* 1 whole Onion, Diced
* 2 cans Rotel (10 Ounce Cans)
* 2 cans Kidney Beans, Drained And Rinsed (15 Ounce Cans)
* 2 cans Black Beans, Drained And Rinsed (15 Ounce Cans)
* 1 can Petite Diced Tomatoes, With The Juice (28 Ounce Can)
* 1 can Chicken Broth (14 Ounce Can)
* 1 envelope Taco Seasoning (1 Ounce Package)
* 2 teaspoons Chili Powder (or More To Taste)
* 1 Tablespoon Cumin (or More To Taste)
* 2-½ pounds Boneless, Skinless Chicken Thighs, Cut Into Pieces

Put everything in the slow cooker and cook on high for 6 hours or on low for 8-10 hours, until the chicken is done.

Wednesday, March 3, 2010

Pepperoni Pizza Quiche

I had been looking for something to do with the 2 packages of pepperoni that I had in my fridge. I knew I was making pineapple and pepperoni pizza with one, and as I had some refrigerated pie crust that I needed to use up, I thought a quiche would be perfect for the other.

1 refrigerated pie crust
1 pkg. (8 oz.) shredded Italian-blend cheese, divided
2 ozs. thinly sliced pepperoni cut into quarters, divided
1 can (12 fl. oz.) evaporated Milk
3 large eggs, beaten
2 tablespoons all-purpose flour
1 teaspoon dried basil leaves
1/8 teaspoon garlic powder

Preheat oven to 350° F.

Place crust onto pie plate and sprinkle 1 cup of cheese and half of pepperoni pieces onto the bottom.

Whisk evaporated milk, eggs, flour, basil and garlic powder in medium bowl until blended. Pour mixture into pie shell. Sprinkle with remaining cheese.

Bake for 40 to 45 minutes or until knife inserted near center comes out clean. Cool for 5 minutes before serving

See other recipes at The Grocery Cart Challenge

Tuesday, March 2, 2010

Slow Cooker Chicken Makhani

I love butter chicken, I've never made it in the crockpot before, but it was so easy and turned out so good and definitely spicy! I got the recipe from A year of slow cooking

2 pounds boneless skinless chicken thighs
1 onion, sliced
6 garlic cloves, chopped
4 T butter
15 cardamom pods
2 tsp curry
1/2 tsp cayenne pepper
2 tsp garam masala
1/2 tsp ground ginger
1 can coconut milk
1 can (6 oz) tomato paste
2 T lemon juice
1 cup plain yogurt

Put chicken in crockpot, and add onion, garlic, and all of the dry spices (put the cardamom pods in cheesecloth). Add in the butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.

Stir in plain yogurt 15 minutes before serving. Discard cardamom pods.

Monday, March 1, 2010

Menu Plan Monday

Monday: Slow cooker chicken makhani with jasmine rice

Tuesday: Mango chutney short ribs with mashed potatoes and sugar snap peas

Wednesday: Slow cooker chicken burrito soup

Thursday: Chinese pepper steak with jasmine rice

Friday: Homemade pepperoni and pineapple pizza

See other menu plans over at Organizing Junkie