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

Thursday, December 30, 2010

Last week of 2010

I wasn't able to post this earlier, but here are this weeks recipes.

Monday - Roman-style Chicken
Wednesday - Peach Pork Picante
Friday - Beef tips

Roman-style Chicken

4 skinless chicken breast halves,
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
In a heavy, large skillet, heat the olive oil over medium heat.
When the oil is hot, cook the chicken until browned on both sides.
Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto
and cook until the peppers have browned and the prosciutto is crisp,
about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes,
wine, and herbs. Using a wooden spoon, scrape the browned bits off the
bottom of the pan. Return the chicken to the pan, add the stock, and bring
the mixture to a boil. Reduce the heat and simmer, covered, until the
chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve.
If making ahead of time, transfer the chicken and sauce to a storage container, cool,
and refrigerate. The next day, reheat the chicken to a simmer over medium heat.
Stir in the capers and the parsley and serve.

Peach Pork Picante

1 pound boneless pork loin, cubed
1 (1 ounce) package taco seasoning mix
1 cup salsa
4 tablespoons peach preserves

1. Season pork with taco seasoning. Heat oil in
a large skillet over medium high heat.
Add seasoned pork and saute until browned, 5 to 7 minutes.
Add salsa and peach preserves and mix well.
Cover skillet and reduce heat.
Let simmer gently for about 10 minutes and serve.


1. Dump all ingredients into a crockpot
2. Stir
3. Cook on low for 6-8hrs

Serve over Egg Noodles

Beef Tips

3 tablespoons vegetable oil
1 onion, chopped
2 pounds cubed beef stew meat
2 cups water
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 (.75 ounce) packet dry brown gravy
1 cup water

1. In a large skillet heat oil over high heat. Saute the onion until almost translucent.
2. Add the stew meat and cook on high heat until
meat is browned on all sides; about 3 to 5 minutes.
3. Pour 2 cups water, soy sauce, and Worcestershire
sauce into the skillet. Stir in garlic powder, salt and pepper.
Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.
4. Meanwhile combine the gravy mix with 1 cup water.
Mix thoroughly and stir into the meat mixture. Bring to a
boil stirring frequently until slightly thickened.


1. In a large skillet heat oil over high heat. Saute the onion until almost translucent.
2. Add the stew meat and cook on high heat until
meat is browned on all sides; about 3 to 5 minutes.
3. Add all ingredients into Crockpot
4. Cook on low for 6-8hrs

Serve over Egg Noodles or rice

Wednesday, December 8, 2010

Week before Christmas

We leave for Christmas Holiday soon and giving me the week of Christmas off cooking duty. Until then, I'm in the kitchen!

Sunday - CrockPot Chicken and Dumplings Soup Recipe
Monday - Easy Mexican Casserole
Wednesday - Cranberry Pork Chops

CrockPot Chicken and Dumplings Soup Recipe

The Ingredients.

--3 pounds boneless, skinless chicken (I used frozen thighs)
--1 yellow onion, chopped
--1 cup mushrooms, chopped (I used baby portabellas)
--16 ounces frozen vegetables

--2 cans cream-of-something soup, or combine in a saucepan:
4 T butter
6 T flour (I used Pamela's baking mix)
1 cup milk (I used soy)
1 cup chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 tsp poultry seasoning

--1 can refrigerated biscuits, or one batch drop biscuits

The Directions.

I used a 6.5 quart crockpot. Anything 4 quarts and up will work.
Put the chicken and vegetables into the bottom of the crockpot.
Add the cream-of soups, or your homemade substitute.
Cover and cook on low for 6-8 hours, or on high for 4-5.
I cooked ours on high for 4 hours, and on low for another two.
An hour before serving, shred chicken with two large forks, and drop in the biscuit dough.

Cover and cook on high for another hour.
The bisquits are done when you can insert a knife and it comes out clean.
They will be spongey and will brown a bit on the sides and top.

Serve in bowls, with a biscuit or two per person.

Easy Mexican Casserole

"Ground beef, salsa and chili beans are layered with tortilla
chips and sour cream and topped with melted cheese in this tasty dish."

1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives,drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-high heat, cook ground beef until no longer pink.
Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed.
Stir in beans, and heat through.
3. Spray a 9x13 baking dish with cooking spray.
Spread crushed tortilla chips in dish, and then spoon beef mixture over chips.
Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream.
Top with Cheddar cheese.
4. Bake in preheated oven for 30 minutes, or until hot and bubbly.

Cranberry Pork Chops

"Sweet orange marmalade enhances the flavor of the tart cranberries
in this wonderful dish. For a more intense flavor, use 1/4 cup dried
cranberries or cherries instead of fresh or frozen cranberries and do not chop."

1/3 cup fresh or frozen cranberries, chopped
2 tablespoons orange marmalade
1/8 teaspoon ground cloves
2 pork chops
salt and pepper to taste
2 tablespoons honey

1. Preheat oven to 325 degrees F (165 degrees C). Generously grease a 9x9 inch glass baking dish.
2. In a bowl, mix cranberries, marmalade, and cloves.
Make a pocket in each pork chop by cutting into pork toward the bone;
fill pockets with cranberry mixture.
3. 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.

If you like oranges this dish was a hit last night! I didn’t stuff the chops (too much work for me),
but put the mixture on top of the chops and baked them (I mixed the honey in with the cranberry mixture).
I also used the dried cranberries and it turned out GREAT!! Made it with stove top stuffing and corn.

My pork chops were pretty thick (1 inch butterfly chops and 45 min was perfect),
so if you go with the thinner ones, you might want to reduce the cooking time.

Starting New Year Resolutions Early

Well, Now that the kids eat what we eat, I plan on cooking 3-4x a week. So, I'm back at it and no time to start like the present.

Monday - Easy Chicken With Potatoes
Tuesday - Chesapeake Bay Pork Chops
Thursday - Grilled Chicken Curry

Chesapeake Bay Pork Chops
"Boneless pork chops are marinated with seafood seasoning and apple cider vinegar and grilled to perfection! These turned out amazing"

1/2 cup vegetable oil
1/2 cup apple cider vinegar
1 tablespoon seafood seasoning (such
as Old Bay®)
2 cloves minced garlic
1 tablespoon chopped fresh basil
1 lime, juiced
cracked black pepper to taste
8 boneless pork chops, 1/2 inch thick

1. Whisk together the vegetable oil, apple cider vinegar, seafood seasoning, minced garlic, basil, lime juice, and black pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours, flipping periodically.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork chops from the bags. Discard excess marinade.
3. Grill until the pork is no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
---I ended up baking them and they turned out great that way too.

Easy Chicken With Potatoes

Italian seasoned chicken with potatoes, cooked in the slow cooker.


4 boneless, skinless chicken breast halves
1/2 cup Italian salad dressing
1 teaspoon Italian seasoning (or mix basil, oregano, crushed red pepper, and garlic powder to equal same)
1/2 cup grated Parmesan or Romano cheese
4 to 6 medium potatoes, peeled and cut into wedges or thick slices

Place chicken in bottom of Crock Pot. Sprinkle with half of the Italian dressing, spices, and the grated cheese. Put the potatoes on top or around the chicken. Sprinkle with the rest of the dressing, spices, and cheese.
Cook on low for about 6-8 hours, or until the chicken is done and potatoes are tender.

Grilled chicken curry:

Cooking spray
6 boneless skinless chicken breast halves, about 5 ounces each
Salt and freshly ground black pepper
1 to 2 tablespoons fresh lime juice
2 teaspoons curry powder
2 teaspoons turmeric powder
2 teaspoons ground cumin
Olive oil, as needed to loosen
For peanut dipping sauce:
1 (14-ounce) can coconut milk
3 tablespoons peanut butter
1 lime, juiced
2 tablespoons brown sugar
For the chicken:
Heat a stove-top grill pan or griddle with cooking spray to medium-high heat.
Season both sides of chicken with salt and black pepper and set aside.
In a small bowl, combine lime juice, curry powder, turmeric, cumin and olive oil, as needed to loosen mixture.
Mix well with a spoon and brush mixture all over both sides of chicken.
Place chicken on hot pan and cook 3 to 5 minutes per side, or until cooked through.
Remove from heat and place on plate.

For the dipping sauce:
While the chicken is cooking, in a small saucepan, combine coconut milk, peanut butter,
lime juice, and sugar. Set pan over medium heat and bring to a simmer, about 5 minutes. Remove from heat.