Weekly Menu 2/11+

J has been on a bit of a chicken boycott, so sorry that there are so many poultry recipes this week.  I’m apparently feeling deprived.  "If you could just make it not so dry and full of the good flavors that Dad and I like, then it would be good and I could eat it."  

Saturday		roast sticky chicken buttered rosemary rolls
Sunday		spinach enchiladas banana pudding
Monday		black bean casserole oranges
Tuesday		ez chicken cordon bleu squash strawberries & whipped cream
Wednesday		corn chowder
Thursday		chicken divan sliced tomatoes
Friday		pig n blankets carrots

Saturday

1.       This needs time to marinate (preferably overnight) before you start the cooking process. 

2.       Cook extra chicken for Sunday and/or Monday if you’d like to add leftover chicken to either of these dishes. 

Roast Sticky Chicken (Menus4Moms)

Large chicken

1 c onion, chopped

½ tsp black pepper

½ tsp garlic powder

1 tsp white pepper

1 tsp thyme

1 tsp onion powder

1 tsp cayenne pepper

2 tsp paprika

4 tsp salt

In small bowl combine all the spices.  Rinse chicken well, pat dry with paper towels.  Rub spice mixture into the chicken, both inside and out, making sure it is evenly distributed deep in the skin.  Place in an oven roasting bag, seal and refrigerate overnight.  When ready to roast chicken, stuff cavity with onion and place in a shallow baking dish. Roast 5 hours at 250 degrees.  Let chicken rest about 10 minutes before carving.

Asparagus

Buttered Rosemary Rolls (Pioneer Woman)

Frozen, Unbaked Dinner Rolls--Rhodes

Melted Butter, Regular, Salted

Fresh Rosemary, Coarsely Chopped

Coarse Sea Salt

Spray a small iron skillet with cooking spray (or coat with olive oil).  Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.  After rising, brush rolls with melted butter.  Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.  Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.

Sunday

Spinach Enchiladas (Statesman 10/97; with Kay’s improvements)

FILLING

1 bunch spinach

8 oz mushrooms

4T butter

2c chopped onion

1 c chopped tomato

¼ tsp minced garlic

¼ tsp salt

¼ tsp pepper

Melt butter in large skillet.  Add onions & mushrooms and sauté until tender.  Add spinach, tomatoes, garlic, salt and pepper.  Cook 12-15 minutes or until tender; set aside.  **Can also add some shrimp or chicken here too**

POBLANO CREAM SAUCE

1 poblano chili, finely chopped

2T butter

½ c chopped onion

3 cloves garlic, minced

1/8 tsp salt

1/8 tsp white pepper

¼ c white wine

1 c cream or evaporated milk

1 ½ c sour cream

Melt butter in large saucepan over medium heat.  Add pepper, onion, garlic salt and white pepper.  Sauté 5 minutes.  Add wine and simmer 1-2 minutes to reduce.  Add cream and sour cream.  Simmer, stirring frequently 12-15 minutes.  Remove from heat and set aside.  (Andrea’s note: I used an immersion blender and chopped up the pepper really small so no one would notice it.)

ENCHILADAS

1 dozen corn tortillas

Butter

1 c Monterrey Jack cheese + some cheddar

Butter one side of tortillas.  Heat a cast iron skillet and warm the tortillas on the buttered side first.  Flip over to soften the tortillas.  Try not to eat more than 3 or 4 while you are in this phase.  Stack on a plate so they all stay nice and warm.  Divide spinach filling equally between tortillas.  Roll and place seam side down in a 9x13 pan.  Top with poblano cream sauce and grated cheeses.  Bake 25-30 minutes. 

Banana Pudding

Vanilla pudding

2-3 sliced bananas

Nilla wafers

Monday

Black Bean Casserole

1 red bell pepper, chopped

1 green bell pepper, chopped

1 onion, chopped

3 cloves garlic, minced

3T olive oil

1 tsp chili powder

1 tsp pepper

½ tsp salt

1 can cream of celery soup

1 can Rotel

2 c frozen corn

18 corn tortillas

4 cans black beans

2 c grated Colby jack cheese

Sauté peppers, onions and garlic, until veggies begin to soften.  Stir in seasonings, soup, ½ can water , corn and tomatoes.  Open cans of black beans, if juice is thin, drain it.  If juice is thick add to veggie mixture.  Spray 2 qt casserole with cooking spray.  Line bottom of casserole with six tortillas.  Spread 1/3 of bean mixture on top.  Add second layer of tortillas and top with second third of bean mixture.  Add third layer of tortillas.  Top with remaining beans, then cheese.  Bake at 350 for 30-45 minutes, or until bubbly. 

Oranges

Tuesday (Happy VD)

EZ Chicken Cordon Bleu (Kraft Food & Family)

6oz package Stove Top

6 small boneless chicken breasts

6 slices thin sliced ham (deli or lunch meat)

6 slices swiss cheese

1 T dijon mustard

1 can cream of mushroom soup

Preheat oven to 400.  Prepare stuffing mix, set aside.  Place chicken in 9x13 pan; cover with ham.  Mix soup and mustard; spoon over chicken.  Top with prepared stuffing.  Bake 25 minutes or until chicken is cooked through (165 degrees).  Top with cheese, bake an additional 5 minutes or until cheese is melted. 

Squash

Strawberries & Whipped Cream

Wednesday

Corn Chowder (Family Circle 4/08)

2 carrots, finely chopped

1 stalk celery, chopped

1 small onion, chopped

1 lb potatoes, peeled and cut into 1/2” cubes

3 c chicken broth

1 bay leaf—remove before serving

¾ tsp thyme

¼ tsp paprika

4 c frozen corn

2 c milk

3T corn starch

2T white wine

5 slices bacon, cooked and crumbled (or use bacon bits)

Combine ingredients through paprika into large saucepan and simmer 30-40 minutes.  Stir in corn and milk, until heated through.  Stir together corn starch and wine in a small bowl.  Stir into soup cooking an additional 4-5 minutes, or until beginning to thicken.  Using a potato masher, gently mash soup until thickened.  Top with bacon and serve. 

Thursday

Chicken or Turkey Divan

4 c cooked chicken/turkey, from freezer

2 can cream of chicken or mushroom soup

1 c mayonnaise (no miracle whip here, you need the egg yolk)

½ c grated cheddar cheese

1 T lemon juice

½ tsp curry powder

16 oz frozen chopped broccoli, cooked

1 small bag Pepperidge Farm stuffing mix

2 c cooked rice

Heat soup and cheese until melted.  Remove from heat.  Add mayonnaise, lemon juice and curry.  Mix well.  In 9x13 dish, layer all of broccoli, then all of chicken, all of soup/cheese mixture.  Cover with stuffing mix.  Bake at 350 for 30 minutes or until bubbly.  Serve over rice; you know cuz you didn’t get enough carbs with the stuffing mix. 

Sliced Tomatoes

Friday

Pig n Blankets

3 c bisquick

¾ c milk

½ tsp dry mustard

½ c grated cheddar

8 hot dogs

Combine baking mix, milk, cheese and mustard until soft dough forms; beat vigorously 30 seconds.  Turn onto floured surface, using baking mix.  Knead 10 times.  Roll dough into rectangle approximately 16x6.  Cut into 8 rectangles.  Sprinkle a little extra cheese if you’d like.  Top with hot dog, fold over and transfer to an ungreased baking sheet.  Bake12-15 minutes at 450.  Serve with mustard, ketchup and relish for dipping. 

Carrots