Saturday, January 9, 2010

Menu for January 11th - January 17th

Monday- Chicken Kabobs with a Soy glaze, sticky rice, Asian Slaw
Tuesday- Chili Macaroni, green salad
Wednesday- Navy Bean Soup, bread for dipping
Thursday- Spaghetti & Meatballs, Roasted Cauliflower
Friday- Shredded Chicken Tacos, green salad
Saturday- Cajun Flank Steak, rice pilaf, Smothered Cabbage
Sunday- Pork loin chop with Mustard Thyme Sauce, roasted red potatoes

Dessert of the Week- Vanilla Strawberry Pudding Pie

Pepperoni Pizza Chicken and Macaroni Noodles

The original recipe for this is out of a pillsbury cookbook.

2 boneless, skinless chicken breasts, cut into bite size pieces
2 tablespoons olive oil
1/2 green bell pepper, diced
1/2 red onion, diced
1/2 package macaroni noodles, cooked
1 cup shredded mozzarella
24 ounces homemade or jar spaghetti sauce
12 slices pepperoni

Make It:
Preheat oven to 375. Heat a large skillet over medium high heat, add oil, add chicken. Cook for about 3 minutes until browned. Remove chicken from pan and set aside. Add 2nd tablespoon olive oil to pan, add bell pepper and onion, cook stirring occasionally until completely softened. Pour spaghetti sauce into pan. Bring to simmer. Reduce heat and allow to simmer for 15 minutes uncovered, stirring often. In a large casserole dish toss the noodles with some of the sauce, enough to coat. Place chicken on top of noodles, place pepperoni on chicken, pour the rest of the sauce over chicken and pepperoni. Sprinkle cheese evenly over the whole dish and place in the oven. Bake for 15 to 20 minutes until cheese is melted. Enjoy!

Peach Shortcakes

Not sure if that is a good name for these but I was trying to be creative. Whatever you want to call them they are delicious!

14 biscuits, homemade or from a can
1 1/2 cups sugar
1/2 cup butter, melted
1 cup brown sugar
1/2 cup butter
4 tablespoons cornstarch
3 bags frozen peaches, partially thawed
1/2 cup good spiced rum, I used Captain Morgan Preferred Stock
1 teaspoon vanilla
1 teaspoon cinnamon
2 tablespoons honey
Whip cream

Make It:
Preheat oven to heat called for on biscuit recipe. Heat a large pot over medium heat. Add butter and stir until melted. Add brown sugar, stir until mostly dissolved. Add rum, cinnamon, honey, and vanilla, stir to combine, allow to cook over low heat stirring occasionally. In another bowl, sprinkle cornstarch over peaches, stir until completely combined. Pour peaches into brown sugar mixture, stir to combine. Bring to a simmer and turn heat down, leave at a low simmer, stirring occasionally until thickened. Pour sugar into a flat dish(pie plate or tupperware)dip each biscuit top and sides into melted butter then press into sugar, place on baking sheet. Repeat with all biscuits. Bake for time specified on biscuit recipe. To serve take a biscuit, slice it in half, place on a plate and spoon a good amount of the peach mixture over biscuit. Top with whip cream. Enjoy!