Monday, March 15, 2010

So I bombed out yesterday...

Alright so I forgot to post my weekly menu yesterday. So what! You can still make these recipes, or save them for next week.
And now the good news! I got a new sewing machine, and after seeing my friend this weekend, who by the way is a fabulous seamstress, I am motivated to do some sewing of my own. Two close friends are with child and so some baby blankets are due.
Spring is almost here and I am starting my seeds. I can't wait to enjoy some yummy garden produce. Here is your menu for the week:

Hawaiian Chicken
steamed broccoli

One large chicken 3-4lbs cut in half or 4-5 pieces leg quarters
2 cloves finely minced garlic
1 tsp minced ginger(i use the jarred variety)
1/4 cup dark brown sugar
3 T soy sauce
3 T chicken broth
1 T rice wine vinegar
1 tsp toasted sesame oil
2 T frozen pineapple juice concentrate

Generously season the chicken with salt and let rest for 30 minutes. Pulse the remaining ingredients together in a food processor. Strain the mixture, pressing out all the juice, throwing away(or composting)the pulp. Using a paper towel, wipe away any moisture from chicken. Baste with marinade. Cook on hot grill for about 30-40 minutes, basting every 5-10 minutes. Serve in cut pieces on top of rice to absorb any good juice. YUMMMM

Quesdaillas for Gene
(Zach and I are going out)

Chicken Tetrazini

1 purchased roasted chicken
8 oz. dried spaghetti or linguine, broken in half
12 oz. fresh asparagus, trimmed and cut into 1-inch pieces
8 oz. small whole fresh mushrooms
2 medium red and/or yellow sweet peppers, seeded and cut into 1-inch pieces
2 Tbsp. butter
1/4 cup all-purpose flour
1/8 tsp. black pepper
1 14-oz. can chicken broth
3/4 cup milk
1/2 cup shredded Swiss cheese (2 oz.)
1 Tbsp. finely shredded lemon peel
2 slices sourdough bread, cut into cubes (about 1-1/2 cups)
1 Tbsp. olive oil
2 Tbsp. snipped fresh parsley

Preheat oven to 350 degrees F. Remove meat from chicken; discard bones. Cut chicken pieces in chunks to equal 3 cups. Cook spaghetti according to package directions. Add asparagus the last 1 minute of cooking. Drain. Return to pan.
Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally. Stir in flour and black pepper until well combined. Add broth and milk all at once. Cook and stir until thickened and bubbly. Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture. Toss gently to coat. Spoon pasta mixture into a baking dish.In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel. Spread bread cube mixture on pasta mixture. Bake, uncovered, for 15 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with parsley before serving.

Happy St Pats!
Corned Beef and cabbage
we are having a find your own gosh darned recipe...

leftover corned beef hash

1 1/2 cups cubed cooked corned beef
2 cups frozen hash browns(the cubed style)
1 1/2 cups beef broth
1 finely minced small onion
Vegetable oil (for frying)

Saute the onion in a small amount of veggie oil until just softened, add the potatoes and a more oil and cook for about 5 minutes. Add the corned beef and cook for 5 more minutes. Add the beef broth and cook on high until the liquid is absorbed.
Cook until a soft crust forms. Serve hot with scrambled eggs and fresh fruit.

Cheese and Spinach roll ups

1 teaspoon olive oil
1/3 to 1/2 cup chopped onion
1-2 cloves garlic, minced
1 14-1/2-oz. can diced tomatoes
2 tablespoons tomato paste
1/2 teaspoon dried basil, crushed
1/4 teaspoon sugar
Dash salt
Dash black pepper
8 dried lasagna noodles
1 10-oz. package frozen chopped spinach, thawed
3/4 cup ricotta cheese
2 ounces shredded part-skim mozzarella cheese (1/2 cup)
2 tablespoons shredded Parmesan cheese
1/2 teaspoon dried basil or Italian seasoning, crushed
1 slightly beaten egg white

Heat oil in a medium saucepan. Cook onion and garlic in hot oil until onion is tender, stirring occasionally. Carefully stir in undrained tomatoes, tomato paste, basil, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until sauce is desired consistency, stirring occasionally.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain well.
For filling: Drain thawed spinach well, pressing out excess liquid. In a medium bowl stir together ricotta cheese, mozzarella cheese, Parmesan cheese, and basil. Add spinach and egg white, stirring to combine.
Preheat oven to 350 degree F. To assemble, evenly spread about 1/4 cup filling on each noodle. Roll up from one end. Place two rolls, seam side down. Top each serving with sauce. Bake casseroles, covered, for 25 minutes

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