Date: Wednesday, July 15 (may change)
Location: Chelsey's house (may change
Chelsey: Fragrant sticky chicken and rice
Nikki: Rosemary Mustard Marinated Pork for the grill
Emily:Pork with Pineapple Salsa
Meaghan:Honey BBQ Pulled Pork Sandwiches with Refrigerator Coleslaw
Britani:Chicken Roll-Ups w/ Lemon Dijon Sauce and Spinach Artichoke Penne
Jenny R: Maple Chicken Breasts
Jennie H: Bulgogi (korean barbeque beef) and rice
* optional - extra meal for Josh Horn family
Monday, June 29, 2009
Monday, June 22, 2009
directions for taco soup
Thaw
Add 1 can of corn (Including juices)
Add one can of black beans (Including juices)
Heat and serve
Break tostadas up and sprinkle on top.
Enjoy!
Add 1 can of corn (Including juices)
Add one can of black beans (Including juices)
Heat and serve
Break tostadas up and sprinkle on top.
Enjoy!
Wednesday, June 17, 2009
Spinach Stuffed Flank Steak
Thaw meat, rub it w/ oil and garlic salt, place on a baking sheet and broil, string side down for 8-10min for med. rare. (If daring I bet you could try the grill as well, in that case I would go string up so everything doesn't fall out)
Here is the recipe...
2 (10 ounce) packages frozen leaf spinach, thawed
1/4 cup fresh parsley, chopped
1/4 cup grated asiago cheese
2 tablespoons capers, rinsed and drained
2 tablespoons balsamic vinegar
1 garlic clove, minced
1/4 teaspoon red pepper flakes
coarse salt & freshly ground black pepper
1 (1 lb) flank steak
1 teaspoon olive oil
Heat broiler with rack set 4" from heat. Line a rimmed baking sheet with aluminum foil; set aside. Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible.
In a medium bowl, combine spinach,parsley, cheese, capers, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine. Cut and open steak by laying meatl on a cutting board, with the grain of the steak running horizontally. Using a long sharp knife, cut the meat almost in half horizontally, opening it llike a book but stopping before going all the way through.
Cut several 12" pices of kitchen string twine; space evenly underneath steak. Spread spinach mixture down center of meat. Roll steak over mixture, pressing firmly to compact the filling as much as possible, tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet, rub with oil, and season with salt and pepper.
Broil until browned, 8-10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2"rounds.
Here is the recipe...
2 (10 ounce) packages frozen leaf spinach, thawed
1/4 cup fresh parsley, chopped
1/4 cup grated asiago cheese
2 tablespoons capers, rinsed and drained
2 tablespoons balsamic vinegar
1 garlic clove, minced
1/4 teaspoon red pepper flakes
coarse salt & freshly ground black pepper
1 (1 lb) flank steak
1 teaspoon olive oil
Heat broiler with rack set 4" from heat. Line a rimmed baking sheet with aluminum foil; set aside. Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible.
In a medium bowl, combine spinach,parsley, cheese, capers, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine. Cut and open steak by laying meatl on a cutting board, with the grain of the steak running horizontally. Using a long sharp knife, cut the meat almost in half horizontally, opening it llike a book but stopping before going all the way through.
Cut several 12" pices of kitchen string twine; space evenly underneath steak. Spread spinach mixture down center of meat. Roll steak over mixture, pressing firmly to compact the filling as much as possible, tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet, rub with oil, and season with salt and pepper.
Broil until browned, 8-10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2"rounds.
Tuesday, June 16, 2009
Thai Chicken Pizza Instructions
Thaw everything out in the fridge overnight or until chicken is completely thawed.
Roll out dough on cookie sheet or pizza pan (greased), loosly cover and let rise 20-30 minutes. Spread sauce over crust, and top w/ cheese, peppers, onions and cilantro. Bake at 425 15-17 minutes or so.
While pizza is baking, heat grill or grill pan to Medium/Medium High heat. Grill chicken until heated through. Remove and slice into thin strips.
Remove pizza from oven and top w/ chicken - add chopped peanuts and cucumbers if desired. (Soak the cucumbers in 1 TBL of vinegar and 1 TBL of honey).
ENJOY!
Roll out dough on cookie sheet or pizza pan (greased), loosly cover and let rise 20-30 minutes. Spread sauce over crust, and top w/ cheese, peppers, onions and cilantro. Bake at 425 15-17 minutes or so.
While pizza is baking, heat grill or grill pan to Medium/Medium High heat. Grill chicken until heated through. Remove and slice into thin strips.
Remove pizza from oven and top w/ chicken - add chopped peanuts and cucumbers if desired. (Soak the cucumbers in 1 TBL of vinegar and 1 TBL of honey).
ENJOY!
Wednesday, June 10, 2009
Lemon Chicken and Angel Hair Pasta
Marinade:
1/2 C. Lemon Juice
3T. Olive Oil
1 1/2t. Worchestshire
3/4t. Onion Powder or salt(I used real onion)
1/2t. Black Pepper
1/2t. Thyme
3 cloves Garlic chopped
Cut Chicken into strips and put into marinade. Chicken should marinate for at least 2 hours. Grill Chicken Strips on grill, leaving marinade in baggie.
Pasta:
Cook pasta, then toss with your favorite seasonings. I like to put butter or olive oil, parm. cheese and some rosemary or thyme into mine. The chicken will taste pretty lemony, so you will want something that matches that flavor.
We usually steam broccoli with ours and it is a wonderful combo...
Enjoy!
1/2 C. Lemon Juice
3T. Olive Oil
1 1/2t. Worchestshire
3/4t. Onion Powder or salt(I used real onion)
1/2t. Black Pepper
1/2t. Thyme
3 cloves Garlic chopped
Cut Chicken into strips and put into marinade. Chicken should marinate for at least 2 hours. Grill Chicken Strips on grill, leaving marinade in baggie.
Pasta:
Cook pasta, then toss with your favorite seasonings. I like to put butter or olive oil, parm. cheese and some rosemary or thyme into mine. The chicken will taste pretty lemony, so you will want something that matches that flavor.
We usually steam broccoli with ours and it is a wonderful combo...
Enjoy!
Monday, June 8, 2009
June Meal Recipes and Instructions
Thai Chicken Pizza - Instructions:
Hey ladies - You'll want to thaw the chicken completely and grill the chicken on medium heat until cooked through. Slice into thin strips and set aside.
Top the pizza crust with the sauce, red peppers, cheese and scallions. Bake in the oven at 425 for 12-15 minutes or until cheese in bubbly. Remove from oven and top with sliced chicken, cilantro and chopped peanuts. ENJOY!
OTHER OPTIONAL TOPPING: (which I didn't include b/c they wouldn't freeze well) is a peeled, seeded cucumber sliced thin into matchsticks that you have soaked in a mixture of 2 TBL honey and 2 TBL cider vinegar for 10 minutes. Drain and sprinkle on top of pizza. If you can plan ahead and purchase a cucumber to add, it's worth it. It's DELICIOUS!
Here is the full recipe if you ever want to make it yourself:
1 pizza dough, any brand
1/2 cup duck sauce or plum sauce
1/2 teaspoon crushed red pepper flakes
1 package (2 cups) shredded provolone or Monterey Jack
1/2 red bell pepper, thinly sliced
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 rounded tablespoonful peanut butter
2 teaspoons hot sauce
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) eyeball it
4 chicken breast cutlets, 1/2 pound
2 tablespoons honey
2 tablespoons rice wine vinegar or cider vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, chopped
1 cup bean spouts, a couple of handfuls
Palm full cilantro leaves, chopped
1/4 cup chopped peanuts, 2 ounces
Preheat oven to 425 degrees F.
Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.
Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.
While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.
Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.
Hey ladies - You'll want to thaw the chicken completely and grill the chicken on medium heat until cooked through. Slice into thin strips and set aside.
Top the pizza crust with the sauce, red peppers, cheese and scallions. Bake in the oven at 425 for 12-15 minutes or until cheese in bubbly. Remove from oven and top with sliced chicken, cilantro and chopped peanuts. ENJOY!
OTHER OPTIONAL TOPPING: (which I didn't include b/c they wouldn't freeze well) is a peeled, seeded cucumber sliced thin into matchsticks that you have soaked in a mixture of 2 TBL honey and 2 TBL cider vinegar for 10 minutes. Drain and sprinkle on top of pizza. If you can plan ahead and purchase a cucumber to add, it's worth it. It's DELICIOUS!
Here is the full recipe if you ever want to make it yourself:
1 pizza dough, any brand
1/2 cup duck sauce or plum sauce
1/2 teaspoon crushed red pepper flakes
1 package (2 cups) shredded provolone or Monterey Jack
1/2 red bell pepper, thinly sliced
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 rounded tablespoonful peanut butter
2 teaspoons hot sauce
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) eyeball it
4 chicken breast cutlets, 1/2 pound
2 tablespoons honey
2 tablespoons rice wine vinegar or cider vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, chopped
1 cup bean spouts, a couple of handfuls
Palm full cilantro leaves, chopped
1/4 cup chopped peanuts, 2 ounces
Preheat oven to 425 degrees F.
Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.
Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.
While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.
Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.
Wednesday, June 3, 2009
Link to Carne Asada
Here is the link that you need to get the recipe for the carne asada and some things that I did different.
For the Marinade(Mojo)
I used orange juice and lime juice for the recipes, I did NOT squeeze any fresh fruit, but you certainly can.
I chopped the cilantro, garlic, and jalepenos in the food processor to cut down on chopping.
For the Pico
I used canned tomatoes, Del Monte brand that has a mexican flair with chiles, garlic, onion, etc.
I used canned green chiles and a jalepeno instead of a serrano.
I only used red onion.
Enjoy!
Tuesday, June 2, 2009
Pork Tenderloin w/ Thai Peanut Sauce Recipe
Sweet and Garlicky Pork (you can do chops or tenderloin - i prefer tenderloin)
1 head of garlic (yeah, a whole head!! so start peeling those cloves!)
2 TBL sugar
1/3 c. soy sauce
2 TBL honey
2 TBL rice wine
2 TBL sesame oil
1 TBL grated ginger (I usually buy the minced kind in the bottle)
2 tsp salt
1 tsp pepper
Combine garlic and sugar in food processor and process into a paste. Add all the other ingredients and mix well. Marinade for 2 hours or up to 12 hours - the longer you marinade, the better! But maybe not too long b/c then it starts to change the texture of the meat. Then I just grill it on medium heat - depending on how thick your tenderloin is, about 10 -12 minutes on each side. DELISH!
Here's the Thai Peanut Sauce recipe:
2 tsp minced ginger
1 to 2 jalapenos - seeded and minced
1 clove garlic minced
2 scallions minced
1/3 cup peanut butter (i use creamy but the recipe calls for chunky)
1/3 cup coconut milk (found in the asian section of the grocery store)
2 TBL soy sauce
1 TBL fresh lime juice
2 tsp sugar
1/4 cup chopped cilantro
Combine all ingredients in a saucepan and bring to a boil and reduce to low and simmer for 15 minutes or so. I usually add another 1/4 cup or so of coconut milk to stretch it - it depends on how thick you want it. And you can add more or less jalapenos depending on how spicy you like it - and same w/ the lime juice - i often add more of that as well. It re-heats well if you end up with extra (which we rarely to b/c Eric seriously loads the stuff on his pork!). ENJOY!
1 head of garlic (yeah, a whole head!! so start peeling those cloves!)
2 TBL sugar
1/3 c. soy sauce
2 TBL honey
2 TBL rice wine
2 TBL sesame oil
1 TBL grated ginger (I usually buy the minced kind in the bottle)
2 tsp salt
1 tsp pepper
Combine garlic and sugar in food processor and process into a paste. Add all the other ingredients and mix well. Marinade for 2 hours or up to 12 hours - the longer you marinade, the better! But maybe not too long b/c then it starts to change the texture of the meat. Then I just grill it on medium heat - depending on how thick your tenderloin is, about 10 -12 minutes on each side. DELISH!
Here's the Thai Peanut Sauce recipe:
2 tsp minced ginger
1 to 2 jalapenos - seeded and minced
1 clove garlic minced
2 scallions minced
1/3 cup peanut butter (i use creamy but the recipe calls for chunky)
1/3 cup coconut milk (found in the asian section of the grocery store)
2 TBL soy sauce
1 TBL fresh lime juice
2 tsp sugar
1/4 cup chopped cilantro
Combine all ingredients in a saucepan and bring to a boil and reduce to low and simmer for 15 minutes or so. I usually add another 1/4 cup or so of coconut milk to stretch it - it depends on how thick you want it. And you can add more or less jalapenos depending on how spicy you like it - and same w/ the lime juice - i often add more of that as well. It re-heats well if you end up with extra (which we rarely to b/c Eric seriously loads the stuff on his pork!). ENJOY!
Vote for your favorite May meal!
1.Carne Asada
2.Pork Tenderloin
3. Carne Asada
4.pork tenderloin
5. kibbi
6.Carne Asada
7.
8.
2.Pork Tenderloin
3. Carne Asada
4.pork tenderloin
5. kibbi
6.Carne Asada
7.
8.
Monday, June 1, 2009
June Meal Exchange
Chelsey's house, Wednesday June 17, 7:45 pm
Shelly - Thai Chicken Pizza
Meaghan - taco soup
Nikki -Lemon Chicken for grill with Angel Hair pasta
Brittani - Pepper Steak
Emily - Spinach stuffed flank steak
Jenny - Tomato Chicken Parmesan
Chelsey - Chicken gyros
Jennie H - Stromboli
Shelly - Thai Chicken Pizza
Meaghan - taco soup
Nikki -Lemon Chicken for grill with Angel Hair pasta
Brittani - Pepper Steak
Emily - Spinach stuffed flank steak
Jenny - Tomato Chicken Parmesan
Chelsey - Chicken gyros
Jennie H - Stromboli
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