Sunday, April 3, 2011


My internet, and blogger are not getting along. OK, my internet is just awful and probably won't be any better until we move this summer. Sorry the recipes are so late - don't ever use Qwest for your internet service!

This weeks bonus recipe features a heavenly dessert not for the faint of heart: Over-The-Top Blueberry Bread Pudding. A tip I learned from a wonderful cooking class I took - use day old croissants instead of bread for an even buttery, yummy texture to your bread puddings. Mmmmmm. As for the ritz/pb/marshmallow combo - I know it sounds weird, but just trust me and try it.

This Weeks Menu

Monday - Roasted Pepper Chicken Penne and Ritz Peanut Butter Gooeys for a family night treat!
Tuesday - Broiled Pork Chops with Mango Sauce & Green Beans
Wednesday - Chicken Caesar Salad
Thursday - Sausage and Bean Soup & breadsticks
Friday - Garlic Roast Beef Sandwiches

*BONUS - Over-The-Top Blueberry Bread Pudding

Roasted Pepper Chicken Penne Recipe

1 pound boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup balsamic vinegar
1 package (16 ounces) penne pasta
1 medium onion, sliced
3 garlic cloves, sliced
1/4 cup olive oil
1 can (28 ounces) crushed tomatoes
1 cup julienned roasted sweet red peppers
1 cup chicken broth
3 teaspoons Italian seasoning
1/4 teaspoon salt
1 cup shredded Parmesan cheese

Place chicken in a large resealable plastic bag; add vinegar. Seal bag and turn to coat; refrigerate for 15 minutes.
Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook for 4-5 minutes or until meat is no longer pink.
Stir in the tomatoes, red peppers, broth, Italian seasoning and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta; toss with chicken mixture. Sprinkle with cheese. Yield: 8 servings.

Broiled Pork Chops with Mango Sauce

3 med mangoes, peeled, pitted and cut into chunks
¼ c. chicken broth
2 T. apricot preserves
½ t. ground coriander
4 boneless butterflied pork chops (8 oz each)
2 t. lemon-pepper seasonings

In blender, combine the mangoes and broth; cover and process until smooth. In sm saucepan, combine the mango puree, preserves and coriander. Bring to a boil; cook and stir for 2 minutes. Reduce heat, simmer uncovered for 10 minutes.
Meanwhile, sprinkle chops with lemon-pepper. Broil chops 3-4 inches from heat for 5-6 minutes on each side until meat juices run clear. Serve with mango sauce. (4 servings)

Chicken Caesar Salad

4 boneless skinless chicken breast halves (1 lb or so)
½ c. shredded Parmesan cheese, divided
1 T. lemon juice
1 t. minced garlic
1 t. Worcestershire sauce
¼ t. ground mustard
1/8 t. pepper
¼ c. olive oil
8 cups hearts of roman lettuce
2 hard cooked eggs sliced
1 c. Caesar salad croutons

Broil chicken on greased broiler 6 inches from heat for 7-10 minutes on each side or until juices run clear (or grill). Cut into strips and set aside. In blender, combine ¼ c. parmesan cheese, lemon juice, garlic, Worcestershire, mustard and pepper. Cover and process until blended. While processing, gradually add oil in stead stream. Place lettuce in large boil, add parm cheese mixture; toss to coat. Top with chicken, eggs, croutons and remaining parm. (4 servings)

Sausage and Bean Soup

2 bacon strips, diced
½ c. chopped onion
1 c. thinly sliced halved fresh carrots
1 c. cubed peeled potatoes
3 c. water
8 oz. smoked Polish sausage, halved and thinly sliced
2 c. frozen cut green beans, thawed
1 can (15 oz) white kidney or cannellini beans, rinsed and drained
½ c. fresh, minced parsley
¾ t. salt
½ t. pepper
½ t. minced fresh marjoram or 1/8 t. dried marjoram

In lrg saucepan, cook bacon over med heat until crisp. Remove to paper towels and drain. Saute onion in drippings until tender. Stir in carrots and potatoes and cook for 2 minutes. Add water; bring to boil, reduce heat; cover and simmer for 9-12 minutes or until veggies are tender. Stir in sausage, green beans, kidney beans, parsley, salt, pepper and marjoram; heat through. Sprinkle with reserved bacon. (5 servings)

Garlic Roast Beef Sandwiches

1 loaf (10 oz) frozen garlic bread
½ lb sliced fresh mushrooms
2/3 c. sliced onion
1 t. minced ginger
4 t. butter
1 t. Worcestershire sauce
1 lb shaved deli roast beef
6 slices Colby Cheese

Bake bread according to directions. In lrg skillet, sauté mushrooms, onion and garlic in butter until veggies are tender. Stir in Worcestershire sauce.
Layer each half of garlic bread with roast beef, mushroom mixture and cheese. Return to oven; bake 1-2 minutes longer or until cheese is melted. Slice and serve immediately (6 servings)

Over-The-Top Blueberry Bread Pudding

3 eggs
4 c. heavy whipping cream
2 c. sugar
3 t. vanilla extract
2 c. fresh or frozen blueberries
1 pck Hershey's white chips
1 loaf frech bread, cut into 1-inch cubes (or day old croissants torn up)

1 pck. white chips
1 c. heavy whipping cream

- In a lrg bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips.
Stir in bread cubes; let stand 15 min or until bread is softened

- Transfer to a greased 13x9 baking dish. Bake, uncovered, at 350 for 50-60 min or until knife
inserted near ceneter comes out clean. Let stand for 5 min before serving

- For sauce, place ships in sm bowl. In sm saucepan, bring cream just to a boil. Pour over baking
chips; whisk until smooth. Serve with bread pudding

Yield 12 servings

Ritz Peanut Butter Gooeys

Ritz crackers
Peanut butter
Large marshmallows

Spread cracker with some pb then put marshmallow on top and heat under broiler until marshmallow is browned and gooey.

No comments:

Post a Comment