Come see what is on the menu this week! I work toward once a week grocery shopping and fast, easy cooking!!

Sunday, April 25, 2010

Finally Back to Cooking!

Monday - Cranberry Pork Chops

Tuesday - Bucatini in Summery Pork Ragu

Thursday - Enchilada Verde

Cranberry Pork Chops


Pork Chops

1/3 cup dried cranberries

2 T orange marmalade

1/8 tsp ground cloves

2 T honey



Preheat oven to 325 degrees F (165 degrees C). Generously grease a 9x9 inch glass baking dish

In a bowl, mix cranberries, marmalade, and cloves. Place the mixture either inside a butterflied porkchop or on top.

Place the pork chops in prepared baking pan. Season with salt and pepper to taste. Spoon 1 tablespoon honey over each chop. Bake uncovered about 45 minutes or until pork is no longer pink in the center.

Bucatini in Summery Pork Ragu

1 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/2 large yellow onion, minced
(I usually cut the onion in half and then in half again (2 quarters) then I use the side slots of a box grater to make thin slices of onion quickly and they are thin enough that they dissolve in the sauce as it cooks)
16 basil leaves (slice them into ribbons) or dried basil ~ 1 tsp
1 pound ground pork
3/4 cup dry white wine (or red, what ever is in the fridge)
1 14oz can of plum tomatoes, diced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound pasta (any kind of pasta – great with linguini/Fettuccini to penne too)

Heat 1 tablespoon of the olive oil in a deep 10-inch sauté pan over medium-high heat. Add the garlic, onion, and basil and cook 5 minutes.

Add the pork and cook until lightly browned all over, stirring often, about 10 minutes; this step is important--if you rush and the pork is not sufficiently browned, the ragu will taste weak. Add the wine and then, after 5 minutes, the tomatoes, 1/2 teaspoon of the salt, and the pepper. Cover and cook over medium-low heat for 1 to 1 1/2 hours, or until the pork is tender You may need to add a bit of water if it evaporates in order to prevent scorching.

Bring 5 quarts of water to a boil. Add the pasta and salt to the water, and cook until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

If the sauce is too thick add some of the reserved pasta cooking water. Add to pasta, sprinkle with the cheese, and serve hot. Serves 4

Enchiladas de Pollo-

3 cups water
1/4 teaspoon salt
8 black peppercorns
1 onion, quartered
1 bay leaf
1 pound skinless chicken breast halves

--- or 1 rotisserie chicken

3/4 cup (3 ounces) shredded Monterey Jack cheese, divided
3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided
1/2 cup chopped onion

2 can salsa verde
8 (6-inch) corn tortillas

To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; rough chop in food processor. Reserve broth for another use.
Preheat oven to 375°.

Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.

To prepare tortillas, microwave a couple at a time in a damp cloth until soft. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.

Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.

Thursday, April 15, 2010

Out on business

I have been out on a business trip this past week. Check back Monday for next weeks dinners!

Monday, April 5, 2010

Happy Easter

Happy Easter! Now that Easter is over what to do with all the left overs? This week is all about how to make great meals with left over Turkey and Ham.

Monday: Turkey fajitas
Tuesday: Ham and Turkey Cobb Salad
Wednesday: Turkey Tetrazzini Casserole
Thursday: Turkey Stir Fry

Pantry: Cheese, tomatoes, spinach, tortillas, left over ham and turkey, left over salad (Salad contains, hard boiled egg, swiss, bacon, red onion, spinach, lettuce), spaghetti, condensed cream of mushroom soup, 1 medium onion, 2 cans sliced mushrooms, milk, chopped green pepper, jar pimientos, ground ginger, can chicken broth, soy sauce, frozen stir fry veggies

Grocery Store: None for This week!

Turkey Fajitas

Slice or pull part the turkey
Quickly saute with Taco Season
Chop up tomatoes, lettuce (we had spinach), cheese

Ham and Turkey Cobb Salad

Slice up Turkey and Ham
Add to left over Salad
(Salad contains, hard boiled egg, swiss, bacon, red onion, spinach, lettuce)

Turkey Tetrazzini

1 package (7 ounces) spaghetti, broken into 2-inch pieces
2 cups cubed cooked turkey
1 cup (4 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
2 cans (4 ounces each) sliced mushrooms, drained
1/3 cup milk
1/4 cup chopped green pepper
1 jar (2 ounces) chopped pimientos, drained
1/4 teaspoon salt
1/8 teaspoon pepper
Additional shredded cheddar cheese, optional

Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients and mix well. Spoon into a greased 2-1/2-qt. casserole; sprinkle with cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through. Yield: 6-8 servings.

Turkey Stir Fry

1 Tbsp cornstarch
1/4 tsp ground ginger
1 (10.5 Oz) can chicken broth
2 Tbsp soy sauce
1 carrot, julienne strip cut
2 Tbsp vegetable oil
2 cups sliced fresh mushrooms (or canned)
Frozen Stir Fry veggies
2 cups coarsely chopped cooked turkey breast
2 cups cooked brown rice
2 Tbsp slivered almonds, toasted for garnish