Friday, April 29, 2011

WEEK 15 MENU - +++

So, I have some extra delicious recipes to make up for my lack of recipes in the last couple weeks! Instead of a weekly menu, I am posting a few that would work wonderfully as a yummy Mothers Day dinner (hand them to your hubby!); Herb Chicken with Honey Butter Recipe, Beef Burgundy or Pear Chicken Salad. For a side, try the Spicy Parmesan Green Beans and Kale or Curried Creamed Onions. And how about a dessert of Almond Pear Cream Cheese Torte or Boston Creme Pie Cupcakes? Ok, now I am officially hungry...

Enjoy a couple other recipes from some friends of mine and Happy Mothers Day!

Pan-Seared Cheddar BBQ Pork Chops – From Susan Campbell
serve with mashed potatoes or oven fries and steamed green vegetables.

4 bonless pork loin chops
Salt and Pepper
2 tsp (10mL) butter
2 cloves garlic, minced
1 small onion, chopped
1/2 cup (125mL) barbecue sauce
1/4 cup (50 mL) water
2 oz (60 g) Canadian Cheddar, Swiss or Havarti cheese, cut into thin slices (I use the deli cheese slices and split in half)

1. Preheat broiler
2. Sprinkle pork chops with salt and pepper. In a large ovenproof skillet, melt butter over medium-high heat. Brown pork chops, turning once, for about 1 min per side; transfer to a plate. Add garlic and onion to pan and saute for about 2 min or until starting to brown. Add barbecue sauce and water and bring to a boil, scraping up bits stuck to pan.
3. Return pork chops to pan and turn to coat in sauce; reduce heat and simmer for 3 to 5 mins or until just a hint of pink remains in pork. Place cheese slices evenly on top of each pork chop. Broil for about 2 min or until cheese is bubbling.
Tip: Use pork chops that are about 3/4 inch (2 cm) think and be sure not to overcook them for the best taste and texture.

Beef Taco Casserole – From Bri Smith

1lb - ground beef
1 - can of tomato soup
1 - cup of Chunky Salsa ( I used extra chunky)
1/2 - cup of milk
1/2 - cup of UNCOOKED white rice
1/2 - cup of shredded cheddar
tortilla chips

Brown the beef and drain the fat
Stir in soup, salsa, milk and rice into skillet
Spoon mixture into a 1 1/2 quart casserole dish and COVER
Bake at 400F for 25 min
Sprinkle with cheese
This recipe says to break up tortilla chips and arrange around the side when it's done, but my kids liked to dunk them instead. It was filling and taste amazing. Plus fun for kids.

Herb Chicken with Honey Butter Recipe

1 egg, lightly beaten
3/4 cup seasoned bread crumbs
2 tablespoons dried parsley flakes
1 teaspoon Italian seasoning
3/4 teaspoon garlic salt
1/2 teaspoon poultry seasoning
4 boneless skinless chicken breast halves (6 ounces each)
3 tablespoons butter

1/4 cup butter, softened
1/4 cup honey
Place egg in a shallow bowl. In another shallow bowl, combine the bread crumbs and seasonings. Dip chicken in egg, then coat with bread crumb mixture.
In a large skillet over medium heat, cook chicken in butter for 4-5 minutes on each side or until a meat thermometer reads 170°. Meanwhile, combine butter and honey. Serve with chicken. Yield: 4 servings.

Speedy Minestrone

2 cans (14.5 oz) beef broth
1 pkg (24 oz) frozen vegetable and pasta medley in garlic sauce
1 lb smoked sausage, cut into ½ inch slices
1 can (16 oz) kidney beans, rinsed and drained
¼ c. chopped onion
1 t. dried basil
1 t. dried parsley flakes
Shredded parmesan cheese

In lrg saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. Sprinkle with Parm. Yields 6 servings.

Beef Burgundy

1 ½ lbs beef stew meat cut into 1 inch cubes
½ lb whole fresh mushrooms, halved
4 med carrots, chopped
1 can (10 ¾ oz) condensed golden mushroom soup, undiluted
1 lrg onion, cut into thin wedges
½ cup Burgundy wine or beef broth
¼ c. quick cooking tapioca
½ t. salt
¼ t. dried thyme
¼ t. pepper
Hot cooked egg noodles

In 5 qt. slow cooker, combine first 10 ingredients. Cover and cook on low for 5 ½ to 6 ½ hours or until meat is tender. Serve over noodles. Yield 6 servings.

Pear Chicken Salad

6 c. spring mix salad greens
1 med ripe pear, sliced
1 ½ c. cooked chicken strips
¼ c. crumbled feta cheese
¼ c. dried cranberries
¼ chopped walnuts OR pecans

¼ c. olive oil
2 T. orange juice
2 T. white wine vinegar
1 ½ t. sugar
½ t. grated orange peel
1/8 t. salt
Dash pepper

On four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts. In a sm bowl, whisk the dressing ingredients; drizzle over salads. Serve immediately.

Spicy Parmesan Green Beans and Kale

3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine or chicken stock or apple juice
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan

Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

Curried Creamed Onions
Serves 4 to 6

Kosher salt
2 lbs. white pearl onions, unpeeled
2 tbsp butter
2 tbsp all-purpose flour (called for 3 tbsp but it turned out a little too thick for my taste)
1 tsp curry powder
1 cup half-and-half (traditionally it’s cream)
2 tsp Dijon mustard
a dash of Tabasco sauce
freshly ground pepper

Bring a large pot of salted water to a boil and add onions. Cook until just tender, about 15 minutes. Reserve ¾ cup of liquid and place onions in a bowl. Peel the onions with a knife and set aside. This will take a little time. Don’t make any plans for a while.

Meanwhile, melt the butter in a saucepan over medium heat. Add the flour and curry, stirring constantly, until golden and thick, about a minute. Whisk slowly the half-and-half, the reserved liquid and mustard then bring to a simmer. Reduce the heat to low, stirring occasionally, until the sauce is thickened, about 5 minutes. Add the onions, a dash of Tabasco sauce, a pinch of salt and pepper. Cook until the onions soften, stirring occasionally, about 10 more minutes. Transfer immediately to a platter or bowl for serving.

Almond Pear Cream Cheese Torte
Makes: 12 servings

1/2 cup butter or margarine, softened
1 cup sugar, divided
1 cup flour
1 pkg. (250g) brick cream cheese
1 egg
1/2 tablespoon vanilla
1/2 teaspoon ground cinnamon
4 cups sliced peeled pears (about 4 medium pears – I only used 3)
1/4 cup sliced almonds

1.Preheat oven to 425°F. Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread firmly onto bottom and 1 in. up side of 9-in. springform pan.
2.Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Spread evenly over crust. Combine remaining 1/3 cup sugar and the cinnamon. Add to pears in large bowl; toss to coat. Arrange over cream cheese layer; sprinkle with almonds.
3.Bake 10 min. Reduce temperature to 375°F; continue baking 25 min. or until centre is set. Cool on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving. Store leftover torte in refrigerator.

Boston Creme Pie Cupcakes

1 Box yellow cake mix (I use Duncan Hines)
1/3 cup vegetable oil
1 1/3 cups water
4 eggs

Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into cupcake liners, filling them about 2/3 full. Bake for approximately 25 minutes, or until tooth pick inserted into center comes out clean. Cool completely before frosting.

I box (3.4 oz) instant vanilla pudding
1 1/4 cups milk
Approx 4 oz cool whip

Whisk together box of pudding and milk until thickened and smooth. Add in cool whip until well combined.

Chocolate Ganache:
1 cup heavy cream
1 1/2 bags (16 oz total) of milk chocolate chips

Heat cream in small saucepan over medium heat just until bubbles start to appear around the edges. Remove from heat. Add chocolate chips and stir until smooth. Place ganache in refrigerator until thick enough to frost cupcakes.

Once cupcakes are fully cooled place the filling mixture into a pastry bag with a Bismarck (or any long, thin tip). Insert tip into middle of cupcake and squeeze out filling, backing out tip as you go. Once cupcakes are filled, use a spoon or knife to frost with the ganache.

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