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Wednesday, February 9, 2011

Weekly Menu 2/12+

 
Saturday
Grilled Chicken
Sweet Potato Fries
Peas
Monkey Bread
Sunday
40 Clove Garlic Chicken
Mashed Potatoes
Broccoli
Cobbler
Monday
Heart-Shaped Hamburgers
Salad with Strawberries
Raspberry Fluff
Tuesday
Chicken a la King
Peas & Carrots
Rice
Wednesday
Beef Stroganoff
Noodles
Green Beans
Grapefruit
Thursday
Baked Chicken Parmesan
Pasta Quatro Formage
Asparagus
Friday
Velveeta Italian Casserole



Saturday
Grilled Steak
Pasta Quattro Formaggi (Pioneer Woman)
  • 1 pound Angel Hair Pasta
  • ½ cups Grated Fontina Cheese
  • ½ cups Grated Parmesan Cheese
  • ½ cups Grated Romano Cheese
  • ½ cups Goat Cheese (chevre)
  • 2 Tablespoons Butter, Softened
  • 1 cup Heavy Cream
  • 1 whole Garlic Clove, Peeled
  • ½ teaspoons Salt, More To Taste
  • Freshly Ground Black Pepper
  • Minced Fresh Parsley
Heat cream in a small saucepan on the stove over low heat.
Rub garlic clove all over the inside of a large serving bowl.
Cook pasta according to package directions in lightly salted water, leaning toward the al dente side. Do not overcook! Drain pasta, then return to the cooking pot. Pour in cream, add butter, and add cheeses and salt and pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don’t overmix; if there are little clumps of cheese here and there, it’s fine! Taste and add more salt if needed. Mixing stage should happen very quickly.
Turn pasta into large serving bowl. Sprinkle with parsley and serve immediately with a nice medium rare steak.
Peas
Monkey Bread
  • 4 cans refrigerated biscuits; quartered
  • 2 sticks butter, melted and slightly cooled
  • 1 ½ c sugar
  • 1-2T cinnamon
There are other easier ways to make this, but they just don’t turn out as well. So take a short cut if you want, but it just wont taste as good. Use the really cheap canned biscuits and cut them in fourths. If you feel extravagant and want to use Grands, cut the biscuits in sixth or eighths; smaller pieces make for a better monkey bread. This goes together better if you have help like an assembly line, otherwise you can really make a mess of your hands and you get tired. Place cut biscuits in melted butter and make sure they are well coated. Remove from butter and place in a flat bowl with cinnamon and sugar mixed well together. Roll each biscuit piece in the sugar mixture and then place in a bundt pan. Keep repeating until all biscuits are used. I almost always have to either melt more butter or mix up more cinnamon sugar. Pour any remaining butter over top. Bake in a 375 degree oven for ~40 minutes. Invert on a large platter and expect some yummy carmelized sugar to come out too. Wait as long as you can before you eat this so you don’t burn yourself.

Sunday
  1. This chicken is very mild because you keep the garlic under wraps. But you can also squeeze the cooked roasted garlic into your mashed potatoes for some really dreamy goodness.

40 Clove Garlic Chicken (365 Ways to Cook Chicken)
  • 2T butter
  • 1 T olive oil
  • 3lbs chicken pieces
  • 40 cloves garlic, unpeeled but separated
  • 2T lemon juice
  • ½ tsp dried thyme
  • 1 tsp salt
  • ¼ tsp pepper
Preheat oven 350 degree. In a large Dutch oven, melt butter in oil. Add chicken and cook, turning until golden 5-10 minutes. Tilt pan and spoon off all but 2T fat. Add garlic and stir to coat. Sprinkle with lemon juice, thyme, salt and pepper and ¼ c water. Cover tightly and bake 1½ hours.

Mashed Potatoes
  • Enough medium potatoes, peeled, for everyone to have 1.5 potatoes; 4 people = 6 potatoes
  • 1T oil (for the boiling process)
  • 4T butter (max of 8T unless you are cooking for a crowd)
  • ½ c milk; maybe more or use cream for extra goodness
  • salt and pepper
  • 1T olive oil (L swears by this addition, but I often forget to put it in)
  • 2-3oz cream cheese (optional)
Cube potatoes in a fairly even size about the size of two dice. Cover potatoes with water in large pot, add a dash of salt and oil. Boil for 25-30 minutes until tender; stir occasionally to keep them from sticking on the bottom. The oil will keep the potatoes from boiling over and making a huge mess on the stove. When they easily 'give' with a fork drain through a colander. You don’t want potatoes to sit in the hot water as they will continue to cook and get really mushy and mushed potatoes are not the same as mashed potatoes. Return potatoes to pot (if not teflon), add butter, ½ the milk, salt, pepper, olive oil, cream cheese if you are going there. Then use your hand-mixer and start slowly beating the potatoes and all the goodness together. Increase the speed until you are on the highest setting and the potatoes have no more lumps. Taste test to make sure they have the right blend of salt and pepper. Add remaining milk if they don’t look creamy.

Broccoli
Cobbler

Monday
Heart-Shaped Hamburgers
Salad with Sliced-Strawberries
Raspberry Fluff
  • 1 small packet raspberry jello
  • 1 c sour cream
  • 8 oz cool whip
  • 1 c raspberries or other fruit (mandarin oranges)
Combine the dry jello mix with the sour cream. Fold in cool whip until well blended. Fold in fruit and chill.


Tuesday
Chicken a la King
  • 4T butter
  • ¼ pound sliced mushrooms
  • 1 green bell pepper, sliced
  • 1 small onion, sliced
  • 3T flour
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp nutmeg
  • 1c chicken broth
  • 1 c light cream or half-n-half
  • 1 egg yolk, beaten
  • 1 T lemon juice
  • 1 T sherry
  • 3 c cooked chicken
  • 2T diced pimiento
Rice
Peas & Carrots


Crockpot Wednesday
Beef Stroganoff
  • 2lb roast, cubed
  • 1 medium onion, chopped
  • 2T flour
  • ½ tsp garlic salt
  • ¼ tsp pepper
  • 8 oz fresh mushrooms
  • 1T butter
  • 1 can cream of mushroom soup
  • 8 oz sour cream
Place all ingredients, except sour cream, into crock pot and cook all day. When you return home, add in sour cream and stir to combine. Serve over cooked noodles.

Noodles
Green Beans
Grapefruit

Thursday
Baked Chicken Parmesan (365 Ways to Cook Chicken)
  • 1 cut up chicken
  • salt & pepper
  • 3T butter
  • ½ c grated parmesan
  • 2T flour
  • 1 c milk
  • ½ c shredded swiss cheese
  • ¼ c bread crumbs
Heat oven to 350 degrees. Season chicken with salt & pepper. In large frying pan melt butter over medium heat. Add chicken and cook, turning until browned, about 10 minutes. Sprint ¼ c parmesan over bottom of 9x13 pan. Arrange chicken in dish. In same frying pan whisk flour into pan drippings. Cook, stirring, for 1 minute. Gradually add milk and cook, stirring constantly until smooth and thick. Remove from heat and stir in swiss cheese. Pour sauce over chicken. Top chicken with remaining ¼ c parmesan. Sprinkle with bread crumbs. Bake for 45 minutes, until chicken is tender.

Asparagus

Friday
Velveeta Italian Casserole(Kraft Food & Family)
  • 1 ½ c cooked penne pasta (or other favorite shape)
  • 2 c cooked ground beef
  • 3 c halved zucchini slices
  • 1 chopped red bell pepper
  • 14 oz pizza/spaghetti sauce
  • ½ lb Velveeta cut into 1/2” cubes
  • ½ c grated parmesan

In a medium saucepan combine beef, zucchini, peppers and pizza sauce. Cook 8-10 minutes until veggies are crisp-tender; stirring occasionally. Add velveeta and mix lightly. Drain pasta and mix in. Spoon into a 13x9 baking dish. Top with parmesan. Bake at 350 degrees for 30 minutes.

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