Sunday, August 30, 2009

Basic Cooking Tip of The Week

How to cook a New York Strip Steak

Use a large skillet(I prefer cast iron) heat to medium high. Take steak out of fridge and let sit for 15-20, you want it to be close to room temp. Season with granulated garlic, kosher salt and pepper to taste. Add a little vegetable oil to pan. Add steak and cook 4 minutes per side(for med rare). Take out of pan and place on a plate, let rest(don't touch) for 5-10 minutes. Enjoy!

Butter Carrots

This is a good one, another one of kili's favorites. I don't ever measure when I make it, so here it is basically!
2 carrots peeled and sliced
honey to taste
salt to taste
butter to taste

Make it:
In a small saucepan boil enough water to cover carrots, add carrots. Cook until soft. Drain, in same saucepan add all other ingredients, stir and serve. So simple and so good! Enjoy!


1 28oz. can plum tomatoes(I think Fresh & Easy are the best)
1 28oz. can crushed tomatoes
1 onion diced
1 bell pepper diced
2 tblsp. garlic
1 lb. ground beef
1c. red wine
Salt, pepper, italian seasoning to taste
1/2 lb. spaghetti noodles cooked according to package directions

Make it:
In a large pot over medium heat brown ground beef, drain. Add onion, bell pepper, and garlic cook until softened. Add wine simmer until reduced by half about 5 minutes. Add both cans of tomatoes and seasonings. Bring to a low simmer, cover and let cook an hour, stirring occasionally. Uncover and cook another hour. Taste and add more seasoning if needed. Serve over noodles. Sprinkle with parmesan, crushed red pepper, and fresh basil to your taste. Enjoy!

Summer Squash and Eggplant Saute

1 tblsp. Butter
2 Summer Squash halved and sliced
1 medium sized Eggplant halved and sliced
1/4c. onion(any kind) diced
Granulated Garlic, salt, pepper, and Thyme to taste
1/4c. White wine
1/2c. Shredded parmesan cheese

Make It:
Melt butter in a medium size saucepan, add onion, squash, and eggplant. Saute until softened. Add seasoning and wine let simmer 5 minutes. Add parmesan let melt and serve. Enjoy!

Black Beans

1 can Black Beans, drained and rinsed
1/2c. Salsa (any kind you like)
Chopped Cilantro to taste

Make It:
In a saucepan add all ingredients, simmer over med-low heat for 20 minutes. Enjoy!

Friday, August 28, 2009

Menu for August 31st-September 6th

Monday- Cheeseburgers, Green Salad, Watermelon
Tuesday- Chicken tacos, Black Beans, Grapes
Wednesday- New York Steaks, Summer Squash and Eggplant Saute
Thursday- Pork Chops, Mashed Potatoes, Green Beans
Friday- Shredded Beef Quesadilla, Red pepper strips
Saturday- Spaghetti, Butter Carrots
Sunday- BBQ Chicken, Cheese Bread, Green Salad

Weekly Dessert: Peach Pie

Sunday, August 23, 2009

Turtle Brownies

1 box brownie mix or 1 batch homemade brownies
1/2 bag packaged caramel candies
1c. chopped pecans

Make It:
Preheat oven to 350. Unwrap caramels and put in a small saucepan add 1tblsp. water and cook over med-low heat stirring constantly until melted. Prepare brownies, add pecans, pour into greased 13 x 9 casserole dish. Pour caramel in strips onto brownie mix, use a butter knife and drag back and forth to swirl caramel throughout. Bake at 350 for 28 minutes or until a toothpick inserted in middle comes out almost clean. Enjoy!

Chinese String Beans

These I get at the farmers market they are longer and a little bit thinner than normal green beans. I cut them into 2 to 3 inch pieces and blanch(cook in boiling water until just tender) them. Then stir fry in a little sesame oil and serve with a little soy sauce on top. They also great added to any stir fry you do. They are kili's favorite I make them every week for her!

Chicken Pot Pie

I have a few different ways I do pot pies, they are a favorite in our house, you will see the ingredients change as the seasons do! Also I like to buy chicken when it's on sale and bake it then chop it up and freeze in 3 cup portions. This makes creating casseroles throughout the week easier and faster.

3c. cooked chicken
1 white or yellow onion diced
1c frozen peas
2c precooked red potatoes diced
2 pie crusts(homemade or store bought)
2tblsp. butter
2tblsp. flour
10-16oz. chicken broth
1tblsp. dijon mustard

Make It:

Preheat oven to 375. In a medium saucepan saute onions in a little pam until softened. Add chicken and potatoes stir to combine. In a separate saucepan melt butter, add flour whisk to combine. Add chicken broth slowly whisking constantly till combined. Cook until bubbly and thickened. Add mustard and peas stir to combine. Place one pie crust on bottom of pie plate pour in chicken combination, pour sauce over chicken. Place second crust on top, crimp edges to seal. Cut a few small slits in the top to vent. Put foil around edges for first 20 minutes of baking to prevent over browning edges. Bake 30 to 45 minutes until golden brown and bubbly. Enjoy!

Menu for August 24th-30th

Monday- Cheesy Chicken Alfredo(from Costco), Green Salad
Tuesday- Beef & Bean Burrito Skillet, Fruit Salad
Wednesday- Chicken Pot Pie, Tomato Slices
Thursday- BBQ Tri-Tip, Mashed Potatoes, Corn
Friday- BLT Sandwiches, Red Bell Pepper Strips
Saturday- Rigatoni with Meat Sauce, Green Salad
Sunday- Teriyaki Flank Steak, White Rice, Chinese String Beans

Weekly Dessert: Turtle Brownies

Friday, August 14, 2009

Beef & Bean Burrito Skillet

1lb Ground beef
1 can Beans(kidney drained, black drained or chili beans) you choose
4 Flour Tortillas cut into chip size pieces
1c. Salsa
1c. Water
1oz. Taco Seasoning(package or homemade)
1c. Cheese(cheddar or pepperjack)
1/2 Red Bell Pepper diced
1/2 White Onion diced

Make It:
Brown meat in a dutch oven, add onion and bell pepper cook until softened and drain. Add taco seasoning, beans, salsa, and water bring to a boil. Add tortillas and cheese turn heat to low, cover and cook until cheese is melted. Can be served with taco toppings if you like.

Wednesday, August 12, 2009

Chicken Enchiladas

2 chicken breasts
1/2 packet taco seasoning
Few jalapeno rings depending on how much heat you like
10 corn tortillas
1 small can red enchilada sauce
1 small can green enchilada sauce
monterey jack or cheddar cheese your preference, shredded
Enough chicken broth to cover

Make It:
In a crock pot put chicken, taco seasoning, jalapeno rings and chicken broth. Cook on high 4 hours or low 6 hours(can be made days ahead). Shred chicken. Preheat oven to 375. Reheat if made ahead. Heat over medium heat the two sauces until bubbly. Put enough enchilada sauce in bottom of casserole dish to cover. Dip each tortilla in sauce, coat. Fill each tortilla with chicken and cheese, roll up and place seam side down in dish. Continue with all tortillas, then cover with sauce and rest of cheese. Bake until warm throughout and cheese is bubbly. Enjoy!!

Skillet Chicken with Boiled Potatoes and Shallot Gravy

4 Chicken Breasts pounded thin
8-10 Red Potatoes
2 tblsp. Flour
2 tblsp. Butter
1 can Chicken Broth
1 Shallot diced
1/4c. White wine

Make It:
Cook chicken in skillet on medium heat with a little pam in it. Cook 4 to 5 minutes per side depending on thickness. Meanwhile boil water for potatoes. Add a little salt then potatoes, cook until potatoes are soft enough to stick a fork in, drain. Once chicken is done set on a separate platter and melt butter in a saucepan. Once melted add flour cook for about a minute stirring constantly then add chicken broth a little bit at time whisking as you add. Once all broth is added and its combined let cook until thickened and bubbly. Reheat the pan that you cooked the chicken in with a little butter then add shallots, once shallot is softened add white wine and reduce until almost gone. Add a little gravy to shallot pan and put chicken back in. Coat and reheat, then serve with potatoes put gravy on both. Enjoy!!!

Menu for August 17th-23rd

Monday- Pizza (homemade or order out), Green Salad
Wednesday- Steak Fajitas, Fruit Salad
Thursday- Chicken Enchiladas, Broccoli
Friday- Tri-Tip sandwiches, Green Salad
Saturday- Birthday Party
Sunday- Grilled Steak, Rice Pilaf, Corn

Weekly Dessert: Chocolate Cupcakes with Vanilla Frosting