Strawberry Frozen Yogurt
Croissant Chicken Salad Sandwichs
From Food Network Kitchens
4 cups diced chicken (cooked)
1 stalk celery, cut into 1/4-inch dice
1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
4 cups diced chicken (cooked)
1 stalk celery, cut into 1/4-inch dice
1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
Croissants
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Serve on croissants.
Strawberry Frozen Yogurt
adapted from Simply Recipes
3 cups sliced fresh strawberries
3 T lime juice
2/3 cup to 1 cup sugar (depending on how sweet you want the result, and how sweet your strawberries are to begin with)
1/4 teaspoon salt
1/2 cup whole milk
1 1/2 cups full fat plain yogurt (if using low or non fat, then add 2 Tbsp cream)
Place the strawberries, lemon juice, salt, and sugar in a medium saucepan. Heat on medium heat, stirring, until the sugar has completely dissolved. Use a potato masher to mash up the strawberries as the mixture is heating. As soon as all of the sugar has completely dissolved, remove from heat and let sit for 10 minutes.
Stir in the milk and yogurt, until completely incorporated. Place the mixture in the refrigerator, and chill for at least an hour, preferably several hours, until completely cold, before proceeding.
Process the mixture in your ice cream maker 20 to 25 minutes. Eat immediately or keep in freezer until served.
Makes about 1 quart.
adapted from Simply Recipes
3 cups sliced fresh strawberries
3 T lime juice
2/3 cup to 1 cup sugar (depending on how sweet you want the result, and how sweet your strawberries are to begin with)
1/4 teaspoon salt
1/2 cup whole milk
1 1/2 cups full fat plain yogurt (if using low or non fat, then add 2 Tbsp cream)
Place the strawberries, lemon juice, salt, and sugar in a medium saucepan. Heat on medium heat, stirring, until the sugar has completely dissolved. Use a potato masher to mash up the strawberries as the mixture is heating. As soon as all of the sugar has completely dissolved, remove from heat and let sit for 10 minutes.
Stir in the milk and yogurt, until completely incorporated. Place the mixture in the refrigerator, and chill for at least an hour, preferably several hours, until completely cold, before proceeding.
Process the mixture in your ice cream maker 20 to 25 minutes. Eat immediately or keep in freezer until served.
Makes about 1 quart.
Tuesday- Pita Tacos & Mexican Rice
Open Faced Mini Pita Tacos with Guacamole
Pitas
2 Tablespoons Extra Virgin Olive Oil
1 medium white onion, finely chopped
1 Anaheim chili, finely chopped
1 lb lean ground beef
¼ teaspoon salt
¼ teaspoon pepper
1 packet taco seasoning
1 15 oz can fire roasted tomatoes
½ Cup water
Simple Guacamole
2 avocados, mashed
1 Tablespoon lime juice
Pinch of salt and pepper
Lettuce
1 Cup sour cream
½ Cup shredded cheddar cheese
½ Cup finely diced tomatoes
1. Place pitas onto a baking sheet and broil for 3-5 minutes or until crispy. Reduce oven’s temp to warm and keep warm while preparing meat.
2. Place oil into a large skillet or medium dutch oven over medium heat. Saute onion and chili pepper for 5 minutes then add the beef, salt and pepper. Cook until beef is browned. Stir in taco seasoning, fire roasted tomatoes and water. Simmer on low for 10 minutes. Place avocado, lime juice, salt and pepper into a medium bowl; mix/mash until well combined.
3. Place crisped pitas onto a serving plate. Top each with lettuce leaves, taco meat, a dollop of sour cream and guacamole, cheese and tomato. Serve warm.
2 Tablespoons Extra Virgin Olive Oil
1 medium white onion, finely chopped
1 Anaheim chili, finely chopped
1 lb lean ground beef
¼ teaspoon salt
¼ teaspoon pepper
1 packet taco seasoning
1 15 oz can fire roasted tomatoes
½ Cup water
Simple Guacamole
2 avocados, mashed
1 Tablespoon lime juice
Pinch of salt and pepper
Lettuce
1 Cup sour cream
½ Cup shredded cheddar cheese
½ Cup finely diced tomatoes
1. Place pitas onto a baking sheet and broil for 3-5 minutes or until crispy. Reduce oven’s temp to warm and keep warm while preparing meat.
2. Place oil into a large skillet or medium dutch oven over medium heat. Saute onion and chili pepper for 5 minutes then add the beef, salt and pepper. Cook until beef is browned. Stir in taco seasoning, fire roasted tomatoes and water. Simmer on low for 10 minutes. Place avocado, lime juice, salt and pepper into a medium bowl; mix/mash until well combined.
3. Place crisped pitas onto a serving plate. Top each with lettuce leaves, taco meat, a dollop of sour cream and guacamole, cheese and tomato. Serve warm.
Mexican Rice
2 c rice
1/4 c butter
3 1/2 c water
2 Maggi chicken & tomato flavor bouillon cubes
1/2 can diced tomatoes
1/2 tsp cumin
Sauté rice and butter on stovetop until lightly brown.
Put water and 2 bouillon cubes in bowl and cook in microwave for 3 minutes. Then add to rice.
Add diced tomatoes and cumin to rice.
Let come to a boil and cook covered for 15 min on low. Then stir and serve.
1/4 c butter
3 1/2 c water
2 Maggi chicken & tomato flavor bouillon cubes
1/2 can diced tomatoes
1/2 tsp cumin
Sauté rice and butter on stovetop until lightly brown.
Put water and 2 bouillon cubes in bowl and cook in microwave for 3 minutes. Then add to rice.
Add diced tomatoes and cumin to rice.
Let come to a boil and cook covered for 15 min on low. Then stir and serve.
Wednesday- Pork Barbacoa Salad with Tomatillo Dressing
Pork Barbacoa Salad
2-4 lb pork roast
1 1/2 c Coca Cola
salt, pepper, garlic seasoning salt
sauce-
1 c coca cola
1 c ketchup
1 c brown sugar
10 inch flour tortillas
shredded green lettuce
black beans
cilantro lime rice (just cook rice and add some lime juice and cut up cilantro)
diced tomatoes
cheese
crispy tortillas strips (cut up corn tortillas and fry in a little oil)
lime wedges
cilantro
Place roast in crockpot with some coke; season with salt, pepper, and garlic seasoning. Cook on low for around 6-8 hrs. Remove roast from crockpot and discard juices. Shred pork to bit size pieces and place back in crockpot on low.
Place Coke and ketcup in small sauce pan over medium heat, stirring often. Heat to a low boil. Pour over shredded roast and then add brown sugar. Cook on low until ready to serve.
To serve-
Broil tortilla on oven with some cheese on top until cheese melts.
Place tortillas on plate and then layer with meat, beans, rice, lettuce, and tomatoes, and toritilla strips. Also good with some extra lime juice and cilantro. Top with tomatillo dressing.
Creamy Tomatillo Dressing
1 c buttermilk
1 c mayo
1 pkg dry ranch buttermilk dressing
2 jalapenos
2 tomatillos
1/2 bunch cilantro
2 cloves garlic
1/2 lime juiced
Add all ingredients to the blender and blend until smooth.
Tip: You can blend all the ingredients except buttermilk and mayo. Divide into three equal parts and then freeze it. To use later you just thaw and mix with 1/3 c mayo and 1/3 c buttermilk.
Thursday- Cheesy Chicken Cordon Bleu Rice Casserole
Cheesy Chicken Cordon Bleu Rice Casserole
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
1 clove fresh garlic, minced
½ lb diced ham
2 Cups cooked shredded chicken breast
4 Tablespoons butter
¼ Cup flour
½ teaspoon salt
¼ teaspoon fresh cracked pepper
14 oz can chicken broth
3 Cups cooked rice of choice (I used white long grain)
1 Cup shredded cheddar cheese
1 Cup shredded mozzarella or swiss cheese
1. Preheat oven to 350 degrees F. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9x13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.
6-8 servings
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
1 clove fresh garlic, minced
½ lb diced ham
2 Cups cooked shredded chicken breast
4 Tablespoons butter
¼ Cup flour
½ teaspoon salt
¼ teaspoon fresh cracked pepper
14 oz can chicken broth
3 Cups cooked rice of choice (I used white long grain)
1 Cup shredded cheddar cheese
1 Cup shredded mozzarella or swiss cheese
1. Preheat oven to 350 degrees F. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9x13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.
6-8 servings
Friday & Saturday- Go out to eat, I don't cook on the weekends if I can help it.
Sunday- BBQ Chicken, Macaroni and Cheese, and Mountain Dew Cake
BBQ Chicken
Marinate chicken in some worchestire sauce.
Cook on grill and brush with BBQ sauce last few minutes.
Macaroni & Cheese
1 c elbow macaroni
¼ c chopped onion
1 T butter
1 T flour
dash pepper
1 ¼ c milk
1 ½ c shredded American cheese
Preheat oven to 350.
Cook macaroni in unsalted water about 10 min or till tender but still firm. Drain well.
For cheese sauce, cook onion in butter till tender but not brown.
Stir in flour and pepper.
Add milk all at once. Cook and stir till slightly thickened and bubbly.
Add cheese, stirring till melted.
Stir in cooked macaroni. Transfer mixture to 1-quart casserole.
Bake in oven for 25-30 min or till hot and bubbly. Let stand for 10 min before serving.
¼ c chopped onion
1 T butter
1 T flour
dash pepper
1 ¼ c milk
1 ½ c shredded American cheese
Preheat oven to 350.
Cook macaroni in unsalted water about 10 min or till tender but still firm. Drain well.
For cheese sauce, cook onion in butter till tender but not brown.
Stir in flour and pepper.
Add milk all at once. Cook and stir till slightly thickened and bubbly.
Add cheese, stirring till melted.
Stir in cooked macaroni. Transfer mixture to 1-quart casserole.
Bake in oven for 25-30 min or till hot and bubbly. Let stand for 10 min before serving.
Mountain Dew Cake
From the Paula Deen Magazine
1 box lemon cake mix
1 box lemon pudding mix
1 12-oz can Mountain Dew
3/4 c oil
4 eggs
Preheat oven to 325. Lightly grease and flour a 10-cup Bundt pan.
In a large bowl, combine cake mix and pudding mix. Add soda, oil, and eggs. Beat at med speed until smooth. Pour batter into pan and bake for 45-50 min or until a toothpick comes out clean. Let cool in pan for 10 min. Remove from pan and let cool completely on a wire rack.
From the Paula Deen Magazine
1 box lemon cake mix
1 box lemon pudding mix
1 12-oz can Mountain Dew
3/4 c oil
4 eggs
Preheat oven to 325. Lightly grease and flour a 10-cup Bundt pan.
In a large bowl, combine cake mix and pudding mix. Add soda, oil, and eggs. Beat at med speed until smooth. Pour batter into pan and bake for 45-50 min or until a toothpick comes out clean. Let cool in pan for 10 min. Remove from pan and let cool completely on a wire rack.
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