August 10, 2009

Chicken Tetrazzini

Chicken Tetrazzini

1/2 T butter
cooking spray
1/2 C onion, finely chopped
1/2 t freshly ground black pepper
1 t salt
2 C cremini or baby bella mushrooms, sliced
1/4 C port wine
1/3 C flour
2 3/4 C chicken broth
1 1/4 C grated Parmesan
1/4 C (2 oz) cream cheese
3 C hot cooked linguini (or even better fideos or filini)
2 C chopped or shredded chicken (or turkey)
1 T breadcrumbs

Preheat oven to 350 degrees F.

Coat a large stockpot with spray, then melt butter in it. Add veggies, salt and pepper and saute over medium high heat about 4 minutes. When mushrooms are tender, add port and cook 1 minute.

Add flour, dredging veggies. Whisk mixture as it thickens - 3 minutes. Gradually add broth, stirring constantly. Bring to a boil and then don to a simmer. Simmer 5 minutes, stirring. Remove from heat and add cream cheese and one cup Parmesan, whisking until melted.
Add pasta and chicken, mixing. Put mixture in an Spray an 8 inch dish and fill with mixture. Mix remaining cheese and breadcrumbs, and sprinkle over pasta mixture. Bake 30 minutes until slightly browned.

Let stand before serving. Serves 6.

Philly Cheese Steak

Philly Cheese Steak

4 rolls
1/2 lb beef roast, sliced thin and chopped
2 onions
1 bell pepper (optional)
1 T butter
1 T olive oil
2 t crushed minced garlic
1/3 C mayonnaise
2 cloves garlic, minced
1/4 lb sliced provolone

Wrap rolls in foil, place in oven at 400 degrees F to warm. Slice onions (and pepper, if using) in rings and saute over low heat in butter and oil. When translucent (still with bite) remove and add meat to pan with garlic. Season with pepper. Stir fry until nicely browned but not dry. Remove warmed rolls from oven, mix together garlic and mayo together. Split rolls and spread mayo on both sides (scooping out some bread to make room for meat). Add onions to meat in pan and stir it to warm onions through. Separate into four mounds. Place slices of provolone on top of mounds. When melted, lift onto the rolls and Mangia!

August 4, 2009

Menu Plan Mondays

Well, I didn't go to Tennesee last week to see my brother :( But I did get to help friends move (across town - not away). So meals were kind of by the seat of my pants all week. But I'm getting back on the horse and trying to plan out the week's meals.

I submitted the baked beans recipe to, but it's still under review. The Chicken Curry In A Hurry and the Sesame Noodles with Chicken are both from Cheap, Healthy, Good . It's really great website - you should check it out! Head over to The Happy Housewife this week to see more Menu Plans!

Breakfast: repeat every 3 days
Scrambled Eggs and Cereal with Blueberries
Egg McMuffins
Hard boiled eggs and toast with butter and jam

Lunch: leftovers

Sesame Noodles with Chicken
Chicken Curry
Peppered Steak and Onions
Chicken with Chick Peas and tomatoes
BBQ pulled pork with baked beans

Peppered Steak with Onions
1 lb sirloin steak
salt and pepper
2 sweet onions, slivered
1 C balsamic vinegar

Simmer vinegar in small saucepan, stirring frequently until reduced to 1/4 C, about 10 minutes.

Meanwhile, saute onions in 2 t olive oil under very soft, stirring often to prevent burning.

Rub steak with 1 t more oil and season with salt and freshly ground pepper. Rub gently in and then add to pan on high heat. Cook 4 minutes on each side, flipping once.

Rest steak one minute before cutting and plate with onions, then drizzle balsamic syrup over all.

Remove onions from pan.

Chicken with Chick Peas and Tomatoes
makes 4 servings

2 lbs chicken breasts, roasted
1 1/2 large sweet onions
6 cloves garlic
3 cans chick peas
3 large tomatoes
3 t cumin
1/2 t cardamom
1/2 t salt

(To roast chicken, season breasts with salt and pepper and place on foil lined sheet, sprayed with oil, in 400 degree oven for 30 minutes.)

Chop tomatoes roughly (2cm cubes) and set aside. Cut chicken in cubes and set aside. Chop onions roughly (2 cm approximately), and set aside. Chop garlic finely and saute with 2 t oil in a very large pan for 3 minutes. Do not let it get too brown. Add onions and chicken, stir frying until onions begin to brown, about 5 minutes. Season with cumin, cardamom and salt. Add chick peas and tomatoes and heat through, about 5 minutes.

Crock Pot Baked Beans makes 10 generous servings

2 1/2 C dried red kidney beans (or navy beans)
8 C water
2 t chili powder
6 T molasses
2 t salt
2 medium sweet onions, slivered
1/2 t ground black pepper
1/2 t dry mustard
1 C ketchup (or substitute 1/2 C canned tomato sauce, adding during last 4 hours of cooking)
2 T Worcestershire sauce
1/2 C brown sugar
1/4 C prepared yellow mustard (optional)

1. Soak beans overnight (14 hours). Begin soaking 1 day, plus several hours before you'll be serving. Method: Rinse beans (remove any stones or floating beans) and cover with water in 2 qt pot. Bring to boil for 5 minutes and turn off heat. Let soak 14 hours. Drain and cover beans with fresh room temperature water as it becomes murky (3-4 times).
2. Drain and rinse beans. Add all ingredients to 6 quart slow cooker, stir and turn on high for 12 - 14 hours. Stir and check for doneness during last 2 hours. Beans/sauce should become very dark reddish brown and texture should be tender to soft. Turn cooker to low or keep warm until ready to serve.