Tuesday, November 23, 2010

Menu Plan Monday

Tuesday:  Beef Empanada Pot Pie & Salad

Wednesday: Chinese-Style Roast Pork, Jasmine Rice, & Green Beans

Thursday: Thanksgiving

Friday: Leftover Day

Saturday: Turkey Noodle Soup

Sunday: Hamburgers & Fries

Sunday, November 14, 2010

Menu Plan Monday

Monday:  Herbed Chicken Parmesan, Orzo, & Broccoli/Carrots

Tuesday: Ragu Alla Bollognese with Fettuccine & Salad

Wednesday:  Chicken & Apple Smoked Sausages, Creamed Corn, & PW's Basic Breakfast Potatoes

Thursday:  Tilapia Parmesan, Homemade Rice-a-Roni, & Green Beans

Friday:  Leftovers

Saturday, November 13, 2010

Baked Creamy Chicken Taquitos

Yesterday, I was really on a roll.  I got the carpets and furniture shampooed and I cooked and baked up a storm.  I am so glad that I finally got some photos of these Chicken Taquitos.  We have had them before, and they are a hit with my entire family.  Back in college, I LOVED El Monterey Chicken & Cheese Taquitos and I think these taste SO much like them.  Except better, because I know they are much healthier:)

Here is what you will need to get rolling:)  I also did a little step-by-step in pictures this time.

Baked Creamy Chicken Taquitos

1/3 c. (3 oz) cream cheese (I use reduced-fat)
1/4 c. green salsa
1 Tbsp. fresh lime juice 
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic, or garlic powder
3 Tbsp. chopped cilantro
2 Tbsp. sliced green onions
2 c. shredded cooked chicken (I like to boil mine for this recipe)
1 c. Pepper jack cheese, shredded
12 Flour Tortillas (soft taco size)-you can make less or more depending on how much filling you like in yours. I like mine nice and thin.
Kosher Salt
Cooking Spray

Heat oven to 425*  Lightly coat baking sheet with nonstick spray.  

Heat cream cheese in the microwave for 20-30 seconds so it is soft and easy to stir.  Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic.  Stir to combine, then add cilantro and green onions.  Add chicken and cheese and combine well.

You can prepare up to this step ahead of time, just store the mixture in the fridge.

Wrap tortillas in a damp paper towel and microwave until warmed and soft enough to easily work with.  If I am doing all 12, I do 45-60 seconds.  

Lay all the tortillas out and equally distribute the chicken mixture amongst them on the lower 1/3 of the tortilla, about 1/2 in. from the edge.  Remember to work quickly so that your tortillas don't cool and start to crack.  If they do, you can repeat the microwave/wet paper towel technique.    

Roll it up as tightly as you can.  

Place seam side down on a baking dish.  Lay all the taquitos seam side down and make sure they are not touching each other.  Spray the tops lightly with cooking spray or an oil mister, and sprinkle some kosher salt on top.  

Place pan in oven and bake for 15-20 minutes or until crisp and the edges start to get golden brown.  

Dip them in salsa, sour cream, or guacamole.  


Monday, November 8, 2010

My Thanksgiving Menu

It is time I start to construct a Thanksgiving Menu.  This is not set in stone, I am feeling a little apprehensive about Ree's Caramel-Pumpkin Cheesecake so I might change that.  I also need to decide on a few other desserts.  It wouldn't be Thanksgiving without Pumpkin Pie, I just don't know which recipe I am using.  Stay tuned!

Smoky Sesame Cheese Log & Crackers

Vegetable Tray

Main Meal:
Green Bean Casserole, or I might decide to do the Green Bean Casserole Alton Brown Style again

Cranberry-Pomegranate Sauce- I am intrigued by this.  We LOVE Cran-Pom juice, so why not!

Turkey Brine: I really want to try a fresh turkey this year, we have always gotten frozen.  Are these hard to find as the day draws near?  Anyone have any experience, especially locally?

Dinner Rolls- Will these finally be the rolls I DON'T screw up at Thanksgiving???

Slow Cooker Mashed Potatoes

Roasted Thanksgiving Turkey

Turkey Gravy

My MIL's Slow Cooker Stuffing, similar to this one, it just eliminates the mushrooms and adds pork sausage


Jello Jigglers (specially requested by my children)

Chocolate Bourbon Pecan Pie

Pumpkin Pie

Chocolate Pudding Pie

Caramel Pumpkin Gingersnap Cheesecake

Sunday, November 7, 2010

Menu Plan Monday

Monday: Classic Beef Pot Roast

Tuesday:  Mixed Fajitas with Peppers & Onions

Wednesday: Easy Calzones & Salad

Thursday: Shrimp, Broccoli, & Sundried Tomatoes with Pasta

Friday: Baked Creamy Chicken Taquitoes

Saturday: Leftovers

Sunday: Zuppa Toscana & French Bread

Smokehouse Chicken

This Smokehouse Chicken is always very well received at my house.  The biggest challenge I encounter is keeping everyone away from the bacon so that I have a slice to top each chicken breast half with.  Why is it that whenever I make bacon, everyone ends up in the kitchen trying to steal a slice?  I always make a little extra, but it never seems to be enough.  

Smokehouse Chicken

4 Chicken Breasts
Seasoning for Chicken Breasts (I used Durkee Grill Creations Chicken Seasoning)
1 Tbsp. Canola Oil
8 Tbsp. BBQ Sauce 
2 c. Sharp Cheddar, Shredded
8 slices bacon
1/3 c. Green Onions, sliced

Preheat oven to 450*.  Place bacon on a cookie sheet and bake for 15 minutes or until done.  

Meanwhile, heat a skillet over medium-high heat and add oil.  While your skillet is heating prepare chicken.  Cut each chicken breast in half and place each chicken breast half between 2 pieces of plastic wrap and pound out to an even thickness.  Sprinkle with seasoning.  Fry each chicken breast until done, turning to other side when the first side is browned. 

Once all of the chicken is done, place on a baking pan.  Place about 1 Tbsp. of BBQ sauce on each piece of chicken and spread to coat.  Sprinkle 1/4 c. of cheese on each chicken piece and top each with 1 slice of bacon.  Sprinkle with green onions.  

Place in oven at 450* for about 10 minutes or until cheese is melted.  



Buffalo Chicken Pizza

I just adore all things containing buffalo sauce, I have already posted recipes for buffalo chicken nachos, dip, and wings.  That is why I knew, when I came across this yummy recipe for Buffalo Chicken Pizza that is would be a hit.  At least with me;)  OK, and my husband.  While my kids love wings, they refrained from giving this pizza a try.  They are very boring with their pizza though, for them it is pretty much straight up pepperoni or cheese.

Give it a try!  Tis' the season for buffalo wings, right?  Why not buffalo chicken pizza!

Here it what you will need to get started!

Buffalo Chicken Pizza

Pizza Crust (you can use store bought or homemade, I use my homemade)
1/4 c. Franks Red Hot Sauce
1/4 c. Blue Cheese Dressing
1/4 c. Ranch Dressing
10 oz. Chicken, Shredded (I like to boil and shred mine for this recipe if I don't have leftover)
1 c. Smoked Cheddar Cheese, shredded
1 c. Monterey Jack Cheese, shredded
1/2 c. Parmesan Cheese, shredded
1/4 c. Gorgonzola, crumbled
Franks Red Hot Sauce, for drizzling

In a bowl, mix hot sauce, blue cheese dressing, and ranch dressing.  Spread over dough as a sauce.  Top with 1/2 c. each of cheddar and jack cheeses.  Add chicken on top, then remaining cheeses, including Parmesan.  Drizzle liberally with hot sauce.  Add crumbled Gorgonzola on top.  Bake until just beginning to brown.

Note: As you will see if you click on my recipe for homemade pizza dough, I bake my pizza at 500-550 degrees (as hot as my oven will go).  And I pre-bake my crust until it is just beginning to brown before I put on my toppings.  If you are using a different crust, I encourage you to follow the baking instructions for your particular crust recipe.

Source: How Sweet Eats  

Beef Chimichangas

Finally!  A lazy day at home!  Today I am planning on catching up on a few recipes I have been waiting to post.  This one is one that I have been making for a long time.  It can't be considered "diet friendly" so it is more of a special treat.  Everyone from the husband to all three kids loves this one.

Beef Chimichangas

  • 1 pound ground beef
  • 1 can (16 ounces) refried beans
  • 1/2 cup finely chopped onion
  • 3 cans (8 ounces each) tomato sauce, divided
  • 2 teaspoons chili powder
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cumin
  • 12 flour tortillas (10 inches), warmed
  • 1 can (4 ounces) chopped green chilies
  • 1 can (4 ounces) chopped jalapeno peppers
  • Oil for deep-fat frying
  • 1-1/2 cups (6 ounces) shredded cheddar cheese

    • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.
  • Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.
  • In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce. 
  • Yield: 1 dozen.
Source: Taste of Home

Thursday, November 4, 2010

Wasabi and Panko Crusted Pork with Gingered Soy Sauce

Hello!  I have missed all of you!  My life has been so crazy lately!  The kids have been keeping me on my toes even more than usual with their busy lives.  Between 3 kids in school, 2 in hockey (soon to be 3), dance, gymnastics, swimming, and many other social things, I feel like there just isn't ever enough time in the day!  As a matter of fact, last night I made hot dogs for dinner **hanging head in shame**.  Do you realize how unlike me that is?  I did, however, redeem myself tonight with these FABULOUS pork chops.  I thought that the sauce would be too spicy for my kids, so I served them theirs without.  What the heck do I know though?  The decided to try it anyway and LOVED it!  It really wasn't spicy at all, it just had great flavor.

Here is what you will need to get started:

Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

Yield:  4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)--I made 1/2 again this recipe so we would have enough

2/3 cup panko (Japanese breadcrumbs)
1 large egg white, lightly beaten ( I used an entire egg)
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon peanut oil (I had to use more to get them nicely browned a couple Tbsp, I believe)
Cooking spray
1/8 teaspoon salt (I like kosher)
1 tablespoon bottled ground fresh ginger (such as Spice World)--I subbed with regular ground ginger
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons sake or dry sherry
2 tablespoons low-sodium soy sauce
2 teaspoons sugar
1 teaspoon wasabi paste
1/3 cup thinly sliced green onions

Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.
Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.

CALORIES 215 (28% from fat); FAT 6.8g (sat 2.1g,mono 2.9g,poly 0.8g); IRON 1.1mg; CHOLESTEROL 65mg; CALCIUM 15mg; CARBOHYDRATE 10.8g; SODIUM 454mg; PROTEIN 24.5g; FIBER 0.9g 

Cooking Light, MARCH 2006

From my table to yours, this was my 7 year old at dinner tonight.  Can anyone guess what he got into before dinner?


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