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Wednesday, October 19, 2011

Weekly Menu 10/22+


Saturday

ham and broccoli stuffed rolls
salad
Sunday

roasted sticky chicken
baked potatoes
asparagus
 Monday

skillet pork chops
rice
green beans
 Tuesday

creamy chicken chili
 Wednesday

chicken parmesan
pasta
 Thursday

bacon beef stroganoff
noodles
green beans
Friday

waffles
eggs
grapes


Saturday
Ham and Broccoli Cheese stuffed rolls (Tasty Kitchen)
  • 1 whole Batch Of Roll Dough That Yields About 12 Average-sized Dinner Rolls (or Prepackaged Dough) (dough recipe follows)
  • ¼ cups Butter, Softened
  • 12 ounces, weight Cream Cheese, softened
  • 2 cups Chopped Deli Ham (or Other Leftover Ham)
  • 1-½ cup Finely Chopped Broccoli
  • 2 cups Shredded Cheese (swiss, Cheddar, The Options Are Limitless)
  • 1 cup Freshly Grated Parmesan Cheese
  • 1 cup Finely Chopped Green Onions
Follow the recipe for your roll dough until the point where the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (I rolled my dough to about 13 inches by 17 inches).
In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions. Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and then bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.

Bread/Pizza Dough (Pioneer Woman)
1-½ teaspoon Active Dry Yeast
1-½ cup Warm Water
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Olive Oil
1 cup Olives (any Variety Or Combination), Roughly Chopped
Olive Oil, For Drizzling
Kosher Salt, For Sprinkling
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Warm a non-metal mixing bowl in the microwave until warm. Coat it with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
To make focaccia, blot olives with a paper towel to remove excess moisture.
Remove dough from bowl and place on a lightly floured surface. Place chopped olives on top of the dough, then very gently knead the olives into the dough. (Don’t overknead!) Divide dough in half and roll each half into a large, thin oval/rectangle. Place on separate sheet pans (or cookie sheets) drizzled with olive oil. Drizzle more olive oil on top of the ovals, then cover each one with plastic wrap. Put in a draft-free/warm place for one hour.
Preheat oven to 400 degrees.

Salad
Sunday
1.       Saturday night get your chicken ready. If you are just getting to the store on today, get it marinating as soon in the day as possible.
2.       Use 3-4 lbs of pieces of chicken if you'd rather not mess with a whole bird.
Roasted Sticky Chicken  (Menus4Moms)
1 large chicken -- (roasting)
1 cup onion -- chopped
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon thyme
1 teaspoon onion powder
1 teaspoon cayenne pepper
2 teaspoons paprika
4 teaspoons salt
This should have been done last night: In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and refrigerate overnight.
When ready to roast chicken, stuff cavity with onions, and place in the crockpot. Cook on low for 8 hours. Let chicken rest about 10 minutes before carving.

OR you can cook chicken in an oven roasting bag for five hours at 250 degrees. Of course all the food safety experts are probably freaking out about this low cooking temperature, but five hours of cooking has to weigh in somewhere.  Use your best judgment.

Baked Potatoes
I like to wash and prick the potatoes, sprinkle some salt on them and then cook them on HI in the microwave for about 5 minutes, just to get them warmed up and started cooking.  Finish them in the oven in about 30 minutes and you’ll avoid the gummy texture of a nuked potato. 
Asparagus

Monday
Pan-Fried Pork Chops
Salt and Pepper meat, dredge through flour, then fry in a small amount of oil in heavy skillet.  Flip when the edges start to look cooked.  Reduce heat to low, cover and cook 15-20 minutes. 
Rice Pilaf
·         ½ c chopped onion
·         1 T butter
·         2 medium carrots, sliced
·         2 cloves garlic, minced
·         1 ¼ c chicken broth
·         1 c long grain rice
·         1T dried parsley
·         ¾ tsp salt
·         ¼ tsp pepper
In large saucepan melt butter and cook onion and garlic until fragrant and tender.  Add carrots and cook for 2-3 minutes.  Then add rice until coated in butter.  Add broth all at once; bring mixture to a boil.  Reduce heat and simmer 15-20 minutes.  Remove from heat and let sit for five minutes.  Add parsley, salt and pepper. 
Green Beans

Tuesday
Creamy Chicken Chili
·         2 c cooked chicken
·         1 medium onion, chopped
·         1 ½ tsp garlic powder
·         1 T canola oil or butter
·         2 cans great northern beans, drained and rinsed
·         2 c chicken broth (frozen or canned)
·         8 oz chopped green chilies
·         1 c frozen corn
·         1 c frozen carrots
·         1 tsp salt
·         1 tsp ground cumin
·         1 tsp oregano
·         ½ tsp pepper
·         1 c sour cream
·         ½ c heavy cream
Combine all ingredients except sour and heavy cream.  Simmer uncovered 30 minutes or cook in crock pot in as few as 6-8 hours.  Add creams at the end and allow to heat through before serving. 

Wednesday
Chicken Parmesan
·         Boneless chicken breasts
·         Egg
·         Equal parts: Italian seasoned breadcrumbs/Parmesan
Place beaten egg in shallow dish and throw in a little milk if you think you need it.  Dip chicken in egg mixture and dredge through breadcrumbs/parm mixture that is in another shallow bowl.  Place on foil lined pan and bake 20-25 min.
Angel Hair Pasta with Spaghetti sauce

Thursday
Beef and Bacon Stroganoff  (Mom)

1 lb ground beef (I used a roast, cut up into smaller pieces)
5 thick-sliced bacon strips, chopped
1 cup sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 can (14 ½ oz) beef broth (I used French Onion soup + ½ can water)
1 can condensed cream of mushroom with roasted garlic soup, undiluted
2 tablespoons Worcestershire sauce
1 teaspoon pepper
¼ teaspoon salt
¼ teaspoon paprika
1 cup (8 oz) sour cream
2 teaspoons prepared horseradish

In a large skillet, over medium heat, cook the beef, bacon, mushrooms, onion and garlic until beef is no longer pink. Stir in flour until blended.  Mix broth, soup, Worcestershire sauce, pepper, salt and paprika.  Pour over meat mixture.  Bring to a boil.  Reduce heat and simmer uncovered for 15-20 minutes, stirring occasionally.  (Since I used a roast, I decided that I should simmer longer and I simmered covered for 45 minutes).  Stir horseradish into sour cream, then stir into the meat mixture.  Heat through but do not boil.

Egg Noodles
Green Beans

Friday
1.        If you are looking for a fun movie combo to go with tonight’s dinner you could try Freaky Friday (things are all mixed up in that movie), or Uncle Buck (where he makes a ginormous pancake) and switch out pancakes for waffles. 
Waffles
Eggs
Bacon
Grapes

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