tag:blogger.com,1999:blog-89214101153230924082024-02-06T20:25:02.868-08:00Easier Simpler BetterIdeas and solutions on meal planning, parenting, shopping and technology to streamline busy women's lives. Get in the game or one step ahead of the game.Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-8921410115323092408.post-91951295074550166992013-05-13T21:45:00.000-07:002013-05-13T21:46:13.493-07:00Get Grilling Again: Weekly Menu 5/13/13<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuVbggkn9DIFWL-1TNgzsXLMdJYTmx8nNIexXAHVEGtTdJYbTna9mXgCSlRUO1Gu-bj2uPcfbMb6yONw4OQpYwqfrC1PvJhP1hfoGMAUYA53SLL9a2vrLEW2FLIIVr-8HKpg61Siov71c/s1600/easier-simpler-better-weekly-menu-5-13-13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Easier Simpler Better Weekly Menu: Get Grilling Again" border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuVbggkn9DIFWL-1TNgzsXLMdJYTmx8nNIexXAHVEGtTdJYbTna9mXgCSlRUO1Gu-bj2uPcfbMb6yONw4OQpYwqfrC1PvJhP1hfoGMAUYA53SLL9a2vrLEW2FLIIVr-8HKpg61Siov71c/s640/easier-simpler-better-weekly-menu-5-13-13.jpg" title="Easier Simpler Better Weekly Menu: Get Grilling Again" width="640" /></a></div>
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<span style="font-family: inherit;">Hello friends, </span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><b><br /></b></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">Do you feel springy yet? Maybe? While some of us were shoveling ice into mint juleps outside on Derby day a couple of weeks ago, others were shoveling snow (shout out to friends in Colorado). I think we can all agree we're ready to dust off the grill and move the cooking outside. And if you read this blog from time to time, you know I'm a big fan of marinating in the morning and grilling for dinner to make for a simplified dinner preparation.</span></div>
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<span style="font-family: inherit;">Here are a few of my favorite grilling recipes to get you back in gear. Enjoy! </span><span style="font-family: inherit;"><b> </b></span></div>
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<h3 style="text-align: center;">
<span style="font-family: inherit;"><b>Honey Soy Marinated Flank Steak</b></span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpIzB8nHKCMXQHA7SnMJtkoU2-7OmkntPQM8fLpIW2BQo26AEI_wKrvUwOh2qh5_8v2WLpipZ5ct-WUhiiopdawNeEznM27oWzSuClvLFYP7zmONIGOJ_c5c1-PwQ9PiMg4eLjzAm7QU/s1600/marinated-flank-steak.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Honey Soy Marinated, Grilled Flank Steak" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpIzB8nHKCMXQHA7SnMJtkoU2-7OmkntPQM8fLpIW2BQo26AEI_wKrvUwOh2qh5_8v2WLpipZ5ct-WUhiiopdawNeEznM27oWzSuClvLFYP7zmONIGOJ_c5c1-PwQ9PiMg4eLjzAm7QU/s320/marinated-flank-steak.JPG" title="Honey Soy Flank Steak" width="320" /></a></div>
<div style="text-align: center;">
<i>Score the surface of the steak with a sharp knife to help the marinade penetrate the meat.</i></div>
<div style="text-align: center;">
</div>
<div style="text-align: left;">
<b>Sides: </b>Baked potatoes and steamed green beans tossed with S&P and a squeeze of lemon</div>
<br />
<div>
<b>Ingredients </b></div>
<div>
<ul>
<li>1.5 lbs flank steak
</li>
<li>Salt & freshly ground black pepper to taste</li>
</ul>
</div>
<div>
<b><i>Marinade</i></b><br />
<ul>
<li> 2/3 cup vegetable oil
</li>
<li> 1/3 cup soy sauce
</li>
<li> 1/4 cup red wine vinegar
</li>
<li> 3 -4 tablespoons honey (can use 3-4 tablespoons real maple syrup as a substitute)
</li>
<li> 3 tablespoons Worcestershire sauce
</li>
<li> 1/4 teaspoon ground ginger
</li>
<li> 2 -3 tablespoons coarsley chopped fresh garlic
</li>
<li> 2 green onions, coarsley chopped </li>
</ul>
</div>
<div>
</div>
<div>
<b>Directions</b><br />
<ul>
<li> In a zip-top bag, combine all marinade ingredients.
</li>
<li> Score the surface of the uncooked steak about 1/4-inch deep
across the grain. Add meat to bag and turn to coat with the marinade;
place the bag into a large bowl.
</li>
<li> Refrigerate for up to 24 hours (turning the bag a couple of times during the refrigeration time).
</li>
<li> Remove beef from the marinade and allow all the marinade to drip
off scraping off the chopped garlic pieces and green onions from the
meat. Allow to sit
out at room temp until ready to cook.</li>
<li> Preheat grill to high heat. Season beef with salt & pepper</li>
<li> Grill the meat about 5-6 minutes per side for rare doneness
(turning ONLY one time, do not overcook the meat as it will cook a
little more after removing from the grill). </li>
<li>Remove to a plate/s and allow to sit for 10 minutes before slicing. </li>
<li>Slice the meat across the grain.</li>
<li><b>To Broil: </b>Preheat broiler. Place flank steak on broiler pan
and cook, turning once until medium rare, about 4 to 5 minutes per side.
Remove to a cutting board to rest.
</li>
</ul>
</div>
<br />
<i><a href="http://www.food.com/recipe/kittencals-marinated-grilled-flank-steak-303542"><span style="color: blue;">Recipe</span></a> from Food.com</i><br />
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<h3 style="text-align: center;">
Glazed Grilled Chicken</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vEHo6JCxvW3KqRhKk68u9q6fc94NV0hKX-iRd0Fe1Hg-g-6TrdoHqv_QJJNeDO4m4POD8wCQ_phkDpVzcjiJNiYXmi4zuNVm5JAUUSHlFj2WOUOKYoSSyIAj_vH92liRyQmsLdi4YuY/s1600/IMG_0774.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Grilled chicken thighs with sesame noodles and roasted broccoli" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vEHo6JCxvW3KqRhKk68u9q6fc94NV0hKX-iRd0Fe1Hg-g-6TrdoHqv_QJJNeDO4m4POD8wCQ_phkDpVzcjiJNiYXmi4zuNVm5JAUUSHlFj2WOUOKYoSSyIAj_vH92liRyQmsLdi4YuY/s400/IMG_0774.JPG" title="Asian Glazed Grilled Chicken" width="400" /></a></div>
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<i>Though the sesame noodles play a supporting role in this menu, don't
skip them. Make a double batch and eat them for lunch or send in kids'
lunchboxes as a sandwich alternative.</i><br />
<br />
<b>Sides:</b> <a href="http://thepioneerwoman.com/cooking/2010/08/simple-sesame-noodles/" style="color: blue;" target="_blank">Sesame noodles from the Pioneer Woman</a>
site and broccoli florets tossed with a couple teaspoons of sesame oil,
S&P and roasted at 450 for 10 minutes, then toss and roast another 5
minutes or so until lightly browned and just tender.<br />
<br />
<b>Shortcuts:</b><br />
<ul>
<li>Use jarred, minced ginger (usually found near jarred garlic)</li>
</ul>
<b>Make Ahead Notes: </b><br />
<ul>
<li>Combine sauce ingredients ahead and refrigerate until you're ready to cook</li>
</ul>
<b>Ingredients:</b><br />
<ul>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 tablespoon</span>
<span itemprop="name"> grated peeled fresh ginger</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">3 tablespoons</span>
<span itemprop="name"> hoisin sauce</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 teaspoon</span>
<span itemprop="name"> olive oil</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 teaspoon</span>
<span itemprop="name"> lower-sodium soy sauce</span>
<span itemprop="preparation"> </span>
</li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">8 </span>
<span itemprop="name"> skinless, boneless chicken thighs (about 1 1/2 pounds)</span> </li>
</ul>
<b><span itemprop="preparation">Directions:</span></b><br />
<ul>
<li>Preheat grill to medium-high heat.</li>
<li>Combine first 4 ingredients in a medium bowl; stir well. Add chicken; toss to coat.</li>
<li>Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove from grill; cover.</li>
</ul>
<span itemprop="preparation"></span><span class="dollar"></span><br />
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Herbs de Provence Lamb Chops</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdSxO_G4fL_2VzE9TLvgzeFd_SWWSxX2A86q0ogDGibGgCnXDb3BBN5crVcR2SF89ylU3GWAmI_rpPIiO4rhOo3Zm9uLNAnFX6KXgTQ4gRphuYv-A5C4j8sORRUtT7REZAzjleWYxOzg/s1600/Herbs-de-provence-lambchops+-+Copy.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Herbs de Provence Lamb Chops with mashed potatoes and roasted carrots" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdSxO_G4fL_2VzE9TLvgzeFd_SWWSxX2A86q0ogDGibGgCnXDb3BBN5crVcR2SF89ylU3GWAmI_rpPIiO4rhOo3Zm9uLNAnFX6KXgTQ4gRphuYv-A5C4j8sORRUtT7REZAzjleWYxOzg/s400/Herbs-de-provence-lambchops+-+Copy.JPG" title="Herbs de Provence Lamb Chops" width="400" /></a></div>
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<i>Never tried lamb on the grill before? This is the one to try. Lamb chops can be pricey, but the flavor is worth every penny.</i></div>
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<i><br /></i></div>
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<b>Sides: </b>Roasted carrots and roasted or mashed potatoes<b> </b>with chopped fresh chives<b><br /></b></div>
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</div>
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<b>Make Ahead Notes</b></div>
<ul>
<li>Combine the first five ingredients (all but the lamb chops) and refrigerate until ready to use<b> </b></li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
<b>Ingredients</b></div>
<ul>
<li>1 tablespoon dried herbes de Provence </li>
<li> 2 tablespoons Dijon mustard </li>
<li> 1/2 teaspoon kosher salt </li>
<li> 1/4 teaspoon freshly ground black pepper </li>
<li> 1 garlic clove, minced </li>
<li> 8 (4-ounce) lamb loin chops, trimmed </li>
<li> Cooking spray</li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
<b> Directions </b></div>
<ul>
<li>Prepare grill.</li>
<li>Combine first 5 ingredients; rub evenly over both sides of lamb.</li>
<li>Place lamb on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.</li>
</ul>
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</div>
<div class="separator" style="clear: both; text-align: left;">
<i><a href="http://www.myrecipes.com/recipe/herbes-de-provence-crusted-lamb-chops-10000000671456/" target="_blank"><span style="color: blue;">Recipe</span></a> from Cooking Light</i></div>
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<h3 style="text-align: center;">
Hoisin Marinated Pork Chops</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYB1WZsUXfyyKSdTzL3yEIs-JORBzLIiF7wz7jPzMrQy0y74kTksyCcI3YlNtM7LGvSPrdaQ6r0_u6VYj-XCjfZ9RLidciGFfYMimjoigBmf_Psra-aRM2aAThL4RJT2FxIBDxG6TNnfI/s1600/marinated-grilled-pork-chops-2.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Hoisin Marinated, Grilled Pork Chops" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYB1WZsUXfyyKSdTzL3yEIs-JORBzLIiF7wz7jPzMrQy0y74kTksyCcI3YlNtM7LGvSPrdaQ6r0_u6VYj-XCjfZ9RLidciGFfYMimjoigBmf_Psra-aRM2aAThL4RJT2FxIBDxG6TNnfI/s320/marinated-grilled-pork-chops-2.JPG" title="Hoisin Marinated Pork Chops" width="320" /></a></div>
<div style="text-align: center;">
<i>Remember, a little pink inside means a juicy pork chop!</i></div>
<br />
<b>Sides: </b>Vegetable pot stickers (I like Trader Joe's) and <a href="http://www.foodnetwork.com/recipes/ina-garten/sauteed-sugar-snap-peas-recipe/index.html"><span style="color: blue;">sauteed sugar snap peas</span></a><br />
<div style="text-align: center;">
</div>
<br />
<b>Ingredients</b><br />
<ul>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 cup</span>
<span itemprop="name"> low-sodium soy sauce</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 cup</span>
<span itemprop="name"> hoisin sauce</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 cup</span>
<span itemprop="name"> honey</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 teaspoon</span>
<span itemprop="name"> crushed red pepper (optional)</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 </span>
<span itemprop="name"> garlic cloves, minced</span>
<span itemprop="preparation"> </span>
</li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">4</span><span itemprop="name"> bone-in pork loin chops (about 3/4 inch thick)</span> <span itemprop="preparation"></span><span class="dollar"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount"> </span>
<span itemprop="name"> Cooking spray</span></li>
</ul>
<b><span itemprop="name">Directions</span> </b><br />
<ul>
<li>Combine first 5 ingredients in a large zip-top plastic bag; add pork
chops. Seal and marinate in refrigerator 8 hours or overnight.</li>
<li>Prepare grill.</li>
<li>Remove pork from bag; discard marinade. Place pork on grill rack
coated with cooking spray; grill 3 minutes on each side or until done.</li>
</ul>
<br />
<i><a href="http://www.myrecipes.com/recipe/hoisin-marinated-pork-chops-10000000335879/"><span style="color: blue;">Recipe</span></a> from MyRecipes</i><br />
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Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.com1tag:blogger.com,1999:blog-8921410115323092408.post-88942721381303561042013-05-06T23:16:00.004-07:002013-05-06T23:16:38.037-07:00Noodles & Rolls: Weekly Menu 5/6/13<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDbvmOM8OziBEd6PckcrOBVhGeJR7WehxA6HIqh8MH2yAO5ce_HvvXWzKn32OpQ97YbPiU7NA-ngzgGdnimdcfaTNO4QrWTgT9wbOGXdkVwOfaLNFtY2tD155OaS9gAzn-q-jM7ng_-Q/s1600/Weekly+Menu-Easier-Simpler-Better-5-6-13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Family friendly dinners featuring pasta, rolls and bagels" border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDbvmOM8OziBEd6PckcrOBVhGeJR7WehxA6HIqh8MH2yAO5ce_HvvXWzKn32OpQ97YbPiU7NA-ngzgGdnimdcfaTNO4QrWTgT9wbOGXdkVwOfaLNFtY2tD155OaS9gAzn-q-jM7ng_-Q/s640/Weekly+Menu-Easier-Simpler-Better-5-6-13.jpg" title="Easier Simpler Better Weekly Menu: Noodles & Rolls 5/6/13" width="640" /></a></div>
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<br />
Hello friends - Having gone dark here at ESB over the past couple of weeks, it's good to be back! I've noticed there tends to be a clear correlation between the presence of carby dishes in my house and the amount of stress I'm feeling. So as you can see, it's been especially crazy around here!<br />
<br />
Regardless of the motivation, the results were tasty. Boil some water and throw in the pasta, or start toasting those buns and join me.<br />
<br />
Need some more inspiration? Try these dishes from previous Weekly Menus.<br />
<ul>
<li><a href="http://easiersimplerbetter.blogspot.com/2012/11/dinner-on-go-weekly-menu-1112.html" target="_blank"><span style="color: blue;">Chicken Caesar Pasta Salad </span></a></li>
<li><a href="http://easiersimplerbetter.blogspot.com/2012/09/weekly-menu-93-go-to-dinners.html" target="_blank"><span style="color: blue;">Weeknight Bolognese</span></a></li>
<li><a href="http://www.blogger.com/No%20Turkey%20in%20Sight:%20Weekly%20Menu%2011/26" target="_blank"><span style="color: blue;">Bacon Macaroni Casserole</span></a></li>
</ul>
Enjoy!<br />
<h3 style="text-align: center;">
Cider Vinegar Braised Chicken Thighs</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw32HHQA-CpWmKokmnwVnrNJ92_8E7WFp7UNhiLQFjYpNBD5RtrwOjK4IQtGVMaqmIy7JaONqDj5xXc_BEDrbntUNIDt33p3SbtHJYLUKthfD6qMWLhSS99tue2NouBiiMtwYvVcODrco/s1600/IMG_1686+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cider Vinegar Braised Chicken Thighs served with egg noodles and carrots" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw32HHQA-CpWmKokmnwVnrNJ92_8E7WFp7UNhiLQFjYpNBD5RtrwOjK4IQtGVMaqmIy7JaONqDj5xXc_BEDrbntUNIDt33p3SbtHJYLUKthfD6qMWLhSS99tue2NouBiiMtwYvVcODrco/s400/IMG_1686+-+Copy.JPG" title="Cider Vinegar Braised Chicken Thighs" width="400" /></a></div>
<div style="text-align: center;">
<i>This dish is perfect for a Sunday evening - it takes a bit longer than weeknight dinners, but is SO worth it, especially for the smell in your kitchen.<b> </b>Don't skip the step of broiling the chicken at the end to crisp up the skin. </i><b><br /></b></div>
<br />
<b>Sides: </b>Egg noodles, steamed green beans<br />
<br />
<b>Shortcuts</b><br />
<ul>
<li>Buy leeks already cleaned and trimmed (such as Trader Joe's)<b> </b></li>
<li>Use pre-chopped, jarred garlic<b><br /></b></li>
</ul>
<b>Make Ahead Notes</b><br />
<ul>
<li>Clean and chop carrots, garlic and herbs<b><br /></b></li>
</ul>
<b>Ingredients</b><br />
<div class="two-columns" id="ingredients">
<b><span style="font-weight: normal;"></span></b><br />
<ul><b>
<li><span style="font-weight: normal;">2 tablespoons extra-virgin olive oil </span></li>
<li><span style="font-weight: normal;"> 3 pounds chicken thighs, fat trimmed </span></li>
<li><span style="font-weight: normal;"> Salt and freshly ground pepper </span></li>
<li><span style="font-weight: normal;"> 5 carrots, sliced 1/2 inch thick </span></li>
<li><span style="font-weight: normal;"> 5 garlic cloves, thinly sliced </span></li>
<li><span style="font-weight: normal;"> 1 leek, white and light green parts only, thinly sliced </span></li>
<li><span style="font-weight: normal;"> 2 tablespoons all-purpose flour </span></li>
<li><span style="font-weight: normal;"> 1 cup cider vinegar </span></li>
<li><span style="font-weight: normal;"> 3 cups low-sodium chicken broth </span></li>
<li><span style="font-weight: normal;"> 3 tablespoons unsalted butter </span></li>
<li><span style="font-weight: normal;"> 2 tablespoons chopped flat-leaf parsley </span></li>
<li><span style="font-weight: normal;"> 2 tablespoons snipped chives </span></li>
</b></ul>
<b>
</b></div>
<b>Directions</b><br />
<ul>
<li>Preheat oven to 350°. In a large enameled cast-iron casserole, heat olive oil. Season chicken thighs with salt and pepper and add
them to the casserole, skin side down. Cook over moderately high heat,
in batches if necessary, turning once, until golden brown, about 12
minutes. Transfer to a platter. </li>
<li>Spoon off all but 2 TBSP of the fat in the casserole. Add the
carrots, garlic and leek and cook over low heat until crisp-tender, 5
minutes. Add the flour and stir for 1 minute. Add the vinegar and stir,
scraping up any browned bits from the bottom of the pot. Bring the sauce
to a boil and cook until thickened, 3 minutes. Add the broth, season
with S&P and bring to a boil. Nestle the chicken in the
sauce, skin side up. Transfer the casserole to the oven and braise
chicken for about 50 minutes, until cooked through. </li>
<li>Preheat the broiler. Transfer the chicken to a baking sheet, skin side
up. Broil on the middle rack of the oven until the skin is golden and
crisp, about 4 minutes. </li>
<li>Simmer the sauce over moderate heat until reduced to about 4 cups, 10
minutes. Stir in the butter until melted. Add the parsley and chives and
season the sauce with salt and pepper. Return the chicken to the
casserole, skin side up, and serve. </li>
</ul>
<i><a href="http://www.foodandwine.com/recipes/cider-vinegar-braised-chicken-thighs" target="_blank"><span style="color: blue;">Recipe</span></a> from Food & Wine
</i><br />
<span itemscope="" itemtype="http://schema.org/Recipe"></span><br />
<h3 style="text-align: center;">
Italian Sausage with Peppers & Onions</h3>
<h3 class="separator" style="clear: both; text-align: center;">
</h3>
<h3 class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQckhmWbaICQzjINQyd84fOwRSNi1Hf0dnPj9VlXGkhys6ZypeBm4RJ3Lm7jGjL6sL2829Fig8ACVu93L_6f8OiYE3hxYGhbnjPGaB8aP0z_akTGeVMTbl3P8xDs8diNNWm3UCPWA0wHQ/s1600/IMG_1772.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Italian Sausage with Peppers and Onions on a roll with green salad" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQckhmWbaICQzjINQyd84fOwRSNi1Hf0dnPj9VlXGkhys6ZypeBm4RJ3Lm7jGjL6sL2829Fig8ACVu93L_6f8OiYE3hxYGhbnjPGaB8aP0z_akTGeVMTbl3P8xDs8diNNWm3UCPWA0wHQ/s400/IMG_1772.JPG" title="Italian Sausage with Peppers & Onions" width="400" /></a></h3>
<div style="text-align: center;">
<i>Mmmm, carnie food. </i><b></b></div>
<div style="text-align: center;">
<b><br /></b></div>
<b>Sides: </b>Good sub rolls and a green salad<b>, </b>such as the <a href="http://easiersimplerbetter.blogspot.com/2013/04/one-bold-flavor-weekly-menu-4813.html" target="_blank"><span style="color: blue;">Chickpea & Spring Green Salad</span></a> that I've been obsessed with all spring<br />
<br />
<b>Make Ahead Notes</b><br />
<ul>
<li>Chop onions and peppers</li>
<li>Measure out dry ingredients<b><br /></b></li>
</ul>
<b>Ingredients</b><br />
<ul>
<li> 6 (4 ounce) links sweet Italian sausage </li>
<li> 2 tablespoons butter </li>
<li> 1 yellow onion, sliced </li>
<li> 1/2 red onion, sliced </li>
<li> 4 cloves garlic, minced </li>
<li> 1 large red bell pepper, sliced </li>
<li> 1 green bell pepper, sliced </li>
<li> 1 teaspoon dried basil </li>
<li> 1 teaspoon dried oregano </li>
<li> 1/4 cup white wine </li>
</ul>
<b>Directions</b><br />
<ul>
<li>Place sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet and slice.</li>
<li>Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.</li>
<li>Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.</li>
</ul>
<div style="text-align: left;">
<i><a href="http://allrecipes.com/recipe/italian-sausage-peppers-and-onions/" target="_blank"><span style="color: blue;">Recipe</span></a> from Allrecipes </i></div>
<div style="text-align: left;">
<br /></div>
<h3 style="text-align: center;">
Chicken with Artichokes and Angel Hair</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVWLno8XMj6E7m2VjAjQjMXFrSNOLNcUDUed4BvVKuHn64Om1KQYutO1r1nb2zdvizrF-H1zc0W67gM0SxxOfUyVq9_uTMZ9AhcqRbGGdHVovhnADOV6NobndUMcvD3PkWcrN2H58Yik/s1600/IMG_1896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken with Artichokes and Angel Hair" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVWLno8XMj6E7m2VjAjQjMXFrSNOLNcUDUed4BvVKuHn64Om1KQYutO1r1nb2zdvizrF-H1zc0W67gM0SxxOfUyVq9_uTMZ9AhcqRbGGdHVovhnADOV6NobndUMcvD3PkWcrN2H58Yik/s400/IMG_1896.JPG" title="Chicken with Artichokes and Angel Hair" width="400" /></a></div>
<div style="text-align: center;">
<b> </b><i>If you're serving this to kids and suspect they might not be fans of the sauce, keep the chicken and plain pasta separate for them.</i></div>
<br />
<b>Sides: </b>Spinach or arugula salad<br />
<br />
<b>Make Ahead Notes</b><br />
<ul>
<li>Rinse, drain and chop artichoke hearts<b> </b></li>
<li>Chop parsley<b><br /></b></li>
</ul>
<b>Ingredients</b><br />
<div class="item-list">
<ul>
<li>Coarse salt and ground pepper</li>
<li> 1/4 cup all-purpose flour</li>
<li> 8 thin chicken cutlets (about 1 1/2 pounds total)</li>
<li> 2 tablespoons olive oil</li>
<li> 1 cup reduced-sodium chicken broth</li>
<li> 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered</li>
<li> 2 tablespoons rinsed and drained capers</li>
<li> 2 tablespoons butter</li>
<li> 8 ounces angel-hair pasta</li>
<li> 1/2 cup parsley leaves</li>
</ul>
</div>
<b>Directions</b><br />
<div class="item-list">
<ul>
<li>Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 TBSP oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish and keep warm. </li>
<li> Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm. </li>
<li> Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.</li>
</ul>
</div>
<i><a href="http://www.marthastewart.com/337905/chicken-with-artichokes-and-angel-hair" target="_blank"><span style="color: blue;">Recipe</span></a> from Martha Stewart</i><b> </b><br />
<b><br /></b>
<br />
<h3 style="text-align: center;">
Extra Credit: "Closed Kitchen Eggs"</h3>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBX_gFWsoPbqKqltWjLnQGehb077EhcBKPwfCiV0qP4Znc5SuADnglCBp_nb3RcjL5-cR104nQIjPLuZxVrsHJzlcAJ_plTvTVpcAcvGMdik7-1QV1weqSBcHkfptMiYtImG59rmk3I50/s1600/photo+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt=""Closed Kitchen Eggs" inspired by the book Rules of Civility" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBX_gFWsoPbqKqltWjLnQGehb077EhcBKPwfCiV0qP4Znc5SuADnglCBp_nb3RcjL5-cR104nQIjPLuZxVrsHJzlcAJ_plTvTVpcAcvGMdik7-1QV1weqSBcHkfptMiYtImG59rmk3I50/s400/photo+-+Copy.JPG" title="Extra Credit: Closed Kitchen Eggs" width="400" /></a></div>
<b> </b><i>This was my lunch a few days ago when I was craving eggs and feeling inspired by the beautiful book <a href="http://www.amazon.com/Rules-Civility-Novel-Amor-Towles/dp/0143121162" target="_blank"><span style="color: blue;">Rules of Civility by Amor Towles</span></a>, in which a character named Katie cooks what she calls "closed kitchen eggs" for a friend. They are browned and herby and delicious. Make them now.</i><br />
<br />
<b>Ingredients</b><br />
<ul>
<li>2 eggs</li>
<li>Salt & Pepper - about 1/4 tsp each</li>
<li>A pinch of garlic powder</li>
<li>A TBSP or two or grated cheese (I used smoked Gouda) </li>
<li>A tsp or two of chopped fresh chives (optional)</li>
<li>Note: This is a bit like cooking an omelet - add just about anything that sounds good</li>
<li>A tsp or two or vegetable oil</li>
</ul>
<b>Directions</b><br />
<ul>
<li>Whisk eggs with all seasonings and cheese</li>
<li>Heat oil over medium-high heat in a small frying pan</li>
<li>Pour eggs into pan; cover and reduce heat to medium</li>
<li>Cook until set, about 3-5 minutes (eggs will puff up a little)</li>
</ul>
<br />
<i>"I cracked two eggs in bowl and whisked them with grated cheese and
herbs. I poured them into a pan of heated oil and covered them with a
lid. Something about heating the oil and putting on the lid makes the
eggs puff up on contact. And they brown without burning. It was the way
my father used to prepare eggs for me when I was a girl, though we
never ate them for breakfast. They tasted best, he used to say, when
the kitchen was closed." - From Rules of Civilit</i>y<br />
<br />
<br />
<i><a href="http://turtleandleaf.blogspot.com/2013/03/katey-kontents-closed-kitchen-eggs.html" target="_blank"><span style="color: blue;">Quote found</span></a> on the Turtle and Leaf Blog</i>Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.com1tag:blogger.com,1999:blog-8921410115323092408.post-42951368730780152702013-04-08T22:03:00.004-07:002013-04-08T22:03:54.912-07:00One Bold Flavor: Weekly Menu 4/8/13<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MbwGnJZDIMGk-d_8n-hAuJJecGUpQOes0QXZVlkYJ_OdCF21ruLdD2C5fDvR6pXlDBoXKe-aHOIHnsev-fMvnU9EC0GS5qIBpuTkGctcE9LebF9cy-5YxAJnm8V6o54RDvkv_IbZSlk/s1600/easier-simpler-better-weekly-menu-4-8-13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Easier Simpler Better Weekly Menu: family friendly dinners with bold flavors" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MbwGnJZDIMGk-d_8n-hAuJJecGUpQOes0QXZVlkYJ_OdCF21ruLdD2C5fDvR6pXlDBoXKe-aHOIHnsev-fMvnU9EC0GS5qIBpuTkGctcE9LebF9cy-5YxAJnm8V6o54RDvkv_IbZSlk/s1600/easier-simpler-better-weekly-menu-4-8-13.jpg" height="384" title="Easier Simpler Better Weekly Menu 4/8/13: One Bold Flavor" width="640" /></a></div>
<br />
Hello friends! Were you away on a spring break trip recently like we were? While out of town, we ate out for every lunch and dinner, so by the time we came home, I was looking forward to home-cooked meals. But after eating a lot of restaurant meals, what comes out of your own kitchen can seem pretty bland by comparison. <br />
<br />
This week's recipes have something in common - each dish features at least one <b>BOLD</b> flavor, such as pesto, balsamic vinegar or hoisin sauce. What do I mean by bold? Rich, complex, sweet, creamy, tart, bright... the kind of flavors that will wake you up for spring. <br />
<br />
Need some other recipes with bold flavors? Try these past faves:<br />
<br />
<ul>
<li><a href="http://easiersimplerbetter.blogspot.com/2012/09/weekly-menu-910-5-ingredient-dinners.html" target="_blank"><span style="color: blue;">Salmon with Hoisin Glaze </span></a></li>
<li><a href="http://easiersimplerbetter.blogspot.com/2012/10/marinating-is-your-bestie-weekly-menu.html" target="_blank"><span style="color: blue;">Honey-Soy Marinated Flank Steak</span></a></li>
<li><span style="color: blue;"><a href="http://easiersimplerbetter.blogspot.com/2013/01/new-dish-challenge-weekly-menu-11413.html" target="_blank">Lemon Pepper Shrimp Scampi </a></span></li>
</ul>
Enjoy!<br />
<br />
<h3 style="text-align: center;">
Pasta with Pesto Cream Sauce</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fua1OvYHrBLKn1VMxJ4OR3KUulDgZyDBgcHdbkjw7MlNMTSx3bWPBLAQlg-Plc1yoITPfOTW8KFVdwRZI6QXR47KkmsZMG4_YZgabMY5BzCiLt-X5RZKy4t2lg0pbV-jQyG3-4Dxjkc/s1600/IMG_1730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pasta with Pestor Cream Sauce and Diced Tomatoes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fua1OvYHrBLKn1VMxJ4OR3KUulDgZyDBgcHdbkjw7MlNMTSx3bWPBLAQlg-Plc1yoITPfOTW8KFVdwRZI6QXR47KkmsZMG4_YZgabMY5BzCiLt-X5RZKy4t2lg0pbV-jQyG3-4Dxjkc/s1600/IMG_1730.JPG" height="300" title="Pasta with Pesto Cream Sauce" width="400" /></a></div>
<div style="text-align: center;">
<i>The original recipe called for homemade pesto sauce, but I substituted some awesome pesto from a local farmer's market and that really streamlined this dish. This was a huge hit in our house.</i></div>
<br />
<b>Sides: </b>Simple green salad with a vinaigrette<br />
<br />
<b>Shortcuts</b><br />
<ul>
<li>Use high quality pre-grated Parmesan cheese<b> </b></li>
</ul>
<b> Make Ahead Notes</b><br />
<ul>
<li>Dice tomatoes and refigerate </li>
<li>Fill pot with water and place on stove for cooking pasta later<b><br /></b></li>
</ul>
<b>Ingredients</b><br />
<ul>
<li>1/2 to 3/4 cup high quality prepared pesto sauce (use the amount based on your taste - you can add gradually to the cream-butter mixture to see how much you like)</li>
<li>1/2 cup heavy cream</li>
<li>2 Tablespoons butter</li>
<li>1/4 cup grated Parmesan </li>
<li>12 ounces dried pasta (a shape such as cavitappi, fusilli)</li>
<li>2 whole tomatoes, diced</li>
</ul>
<b>Directions </b><br />
<ul>
<li>Cook pasta until al dente. </li>
<li>Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir. </li>
<li>Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately. </li>
</ul>
<i>Adapted <span style="color: blue;"><a href="http://thepioneerwoman.com/cooking/2011/06/pasta-with-pesto-cream-sauce/" target="_blank">recipe</a></span> from The Pioneer Woman</i><br />
<br />
<h3 style="text-align: center;">
Soy-Balsamic Roasted Chicken with Rosemary</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_n5J0qiDmfVVM6CVCinl6lzDO5eIQ8guBvqIhQlwe61T9JtvDl4qYr7c8b6VFJDz8Rz2ZuCvzEpfhKFn9N-cZZ-WLuLvjXeScjz7J1cF40wgEMqz4bhfLofE_58qHxBy-rzP1OD55FXM/s1600/IMG_1741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Soy Balsamic Roasted Chicken with Rosemary" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_n5J0qiDmfVVM6CVCinl6lzDO5eIQ8guBvqIhQlwe61T9JtvDl4qYr7c8b6VFJDz8Rz2ZuCvzEpfhKFn9N-cZZ-WLuLvjXeScjz7J1cF40wgEMqz4bhfLofE_58qHxBy-rzP1OD55FXM/s1600/IMG_1741.JPG" height="308" title="Soy Balsamic Roasted Chicken with Rosemary" width="400" /></a></div>
<div style="text-align: center;">
<i>Your kitchen will smell like heaven while this is cooking. </i></div>
<br />
<b>Sides: </b>Couscous or mashed potatoes - something to soak up that sauce!<br />
<br />
<b>Make Ahead Notes</b><br />
<ul>
<li>Mix first 5 ingredients (vinegar through pepper)<b> </b>in baking dish and set aside for later<b></b></li>
<li>Chop rosemary </li>
<li>Peel and chop shallots </li>
</ul>
<b>Ingredients</b><br />
<ul>
<li>1/4 cup balsamic vinegar</li>
<li>1/4 cup soy sauce</li>
<li>1/4 cup fresh rosemary leaves</li>
<li>1/4 cup honey</li>
<li>black pepper</li>
<li>One 3.5- to 4-pound chicken, cut into pieces (cut breasts through bone in half horizontally)</li>
<li>8 shallots, peeled</li>
<li>1 tablespoon olive oil</li>
</ul>
<b>Directions </b><br />
<ul>
<li>Heat oven to 425° F. Combine the vinegar, soy sauce, rosemary, honey, and ½ teaspoon pepper in a 9-by-13-inch or another shallow 3-quart baking dish. Add the chicken, turn to coat, and place skin-side down. </li>
<li>Toss the shallots with the oil in a medium bowl and arrange on top of the chicken.</li>
<li>Roast the chicken for 30 minutes. Turn the pieces skin-side up and continue to roast, basting occasionally, until the shallots are tender, the chicken is glazed, and a thermometer inserted in the thickest part of a thigh registers 165° F, 15 to 20 minutes more. (Tent the dish loosely with foil if the chicken browns too quickly.) </li>
<li>OPTIONAL: Preheat the broiler. Transfer the chicken to a baking sheet, skin side
up. Broil on the middle rack of the oven just until the skin is crisp, about 4 minutes.</li>
</ul>
<i>Adapted <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/soy-balsamic-roasted-chicken-00100000098407/index.html" target="_blank"><span style="color: blue;">recipe</span></a> from Real Simple </i><br />
<br />
<h3 style="text-align: center;">
Sesame Pork Wraps</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4YgJF4QCcY8991Ra_vH7zWbd2X2vTppwiw8LO1gQpFx9vS70mRTN6VTqNBe5TJV3uoz-8AVLy-8J51DggUP_pKlj6HOde6ZXQgFRA_-x5FWiUv-74O2INeyeyGXOVU0lBIQHhn3f5w7A/s1600/IMG_1750.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sesame Pork with Hoisin Sauce and Green Onions in Wraps with edamame" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4YgJF4QCcY8991Ra_vH7zWbd2X2vTppwiw8LO1gQpFx9vS70mRTN6VTqNBe5TJV3uoz-8AVLy-8J51DggUP_pKlj6HOde6ZXQgFRA_-x5FWiUv-74O2INeyeyGXOVU0lBIQHhn3f5w7A/s1600/IMG_1750.JPG" height="300" title="Sesame Pork Wraps" width="400" /></a></div>
<div style="text-align: center;">
<i>This is a go-to recipe in our house that's fun to eat and can be made spicier or saucier at the table, depending on your tastes.</i> <i>I always double this recipe.</i></div>
<br />
<b>Sides: </b>Steamed edamame beans, pan-fried pot stickers<br />
<br />
<b>Shortcuts</b><br />
<ul>
<li>Use jarred, grated fresh ginger (usually found near jarred, minced garlic in grocery stores)<b> </b></li>
</ul>
<b>Make Ahead Notes</b><br />
<ul>
<li>Combine<b> </b>oil, ginger, salt, pepper, and garlic in bag and add pork (already trimmed and cut into strips<b>)</b>; marinate all day if needed<b><br /></b></li>
</ul>
<b>Ingredients</b><br />
<ul>
<li>1 pound pork tenderloin </li>
<li> 2 teaspoons dark sesame oil </li>
<li> 1 teaspoon grated peeled fresh ginger </li>
<li> 1/4 teaspoon salt </li>
<li> 1/4 teaspoon ground red pepper </li>
<li> 2 garlic cloves, minced </li>
<li> 4 moo shu shells or flour tortillas</li>
<li> Vegetable cooking spray </li>
<li> 1/4 cup hoisin sauce</li>
<li>Sliced green onions </li>
</ul>
<b> Directions </b><br />
<ul>
<li>Trim fat from pork, and cut into thin strips. Combine pork and next 5 ingredients (pork through garlic) in a zip-top heavy-duty plastic bag; seal bag, and shake well to coat. Marinate in refrigerator 20 minutes or longer as needed.</li>
<li>Heat moo shu shells or tortillas according to package directions.</li>
<li>Coat a medium nonstick skillet with cooking spray; and place over medium-high heat until hot. Add pork mixture; stir-fry 4 minutes or until done. Do not overcook the pork! It should still be slightly pink in the middle to keep it juicy.</li>
<li>Divide pork mixture evenly among warm moo shu shells or tortillas. Drizzle hoisin sauce over pork mixture, add green onions and roll up.</li>
</ul>
<i><b> </b>Adapted <a href="http://www.myrecipes.com/recipe/sesame-pork-fajitas-10000000665239/" target="_blank"><span style="color: blue;">recipe</span></a> from Cooking Light</i><br />
<b></b><br />
<br />
<h3 style="text-align: center;">
Extra Credit: Chickpea & Spring Green Salad</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzccN2mG-Wngs6XMDL_chrFW17xzUtpZJMjsPrWcV9BzvlhaWmnUO8PjFCgu40fh5pOO6LXkHTSrS6aoIPPzwLsIIdKp0mv3dwvxvM29HWYY-PmZRJDgTLJOZRCGstklEr_IBEPDF3SM/s1600/IMG_1764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chickpeas with Spring Green Salad and a Lemon Vinaigrette" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzccN2mG-Wngs6XMDL_chrFW17xzUtpZJMjsPrWcV9BzvlhaWmnUO8PjFCgu40fh5pOO6LXkHTSrS6aoIPPzwLsIIdKp0mv3dwvxvM29HWYY-PmZRJDgTLJOZRCGstklEr_IBEPDF3SM/s1600/IMG_1764.JPG" height="300" title="Chickpeas with Spring Green Salad" width="400" /></a></div>
<div style="text-align: center;">
<i>This salad was so good, I made it twice in one week recently after trying it. It's a great side dish, but would also be perfect for lunch on its own or with soup.</i></div>
<i><br /></i>
<b>Make Ahead Notes</b><br />
<ul>
<li>Drain and rinse beans, allow to dry a bit</li>
<li>Slice green onions and radishes</li>
<li>Grate cheese</li>
<li>Combine vinaigrette ingredients</li>
</ul>
<b>Ingredients</b><br />
<ul>
<li>One 15-oz can of chick peas (garbanzo beans), drained & rinsed</li>
<li>3 cups loosely packed baby spinach leaves, washed and spun dry (arugula is a good addition too)</li>
<li>6 green onions thinly sliced, bulbs + greens included</li>
<li>3 medium radishes, scrubbed and thinly sliced</li>
<li>1 oz semi-hard cheese, freshly grated, such as Asiago or Pecorino<b><i> </i></b></li>
</ul>
<b><i>For vinaigrette</i></b><br />
<ul>
<li>Zest & juice from one small lemon</li>
<li>5 – 6 tbsp extra-virgin olive oil</li>
<li>1 tbsp white wine vinegar</li>
<li>Generous amounts salt (about 1/2 tsp) & freshly ground pepper (about 1 tsp)</li>
</ul>
<b>Directions</b><br />
<ul>
<li>In a large bowl combine chickpeas, spinach, green onions and radishes. Toss to mix.</li>
<li>In a small bowl, combine lemon zest & juice, vinegar, olive oil, salt & pepper. Whisk well to combine and emulsify the oil. Taste and adjust seasonings if necessary.</li>
<li>Drizzle vinaigrette over salad, tossing as you go; stop adding when most of the spinach leaves are coated, but there is no dressing gathering at the bottom of the bowl (I used only about half the total amount of dressing). Reserve remaining dressing. Toss well and allow the spinach leaves to wilt slightly; add grated cheese and toss again. Cheese should dissolve into the dressing somewhat, making the dressing richer but without adding an overall cheese flavor. Taste and adjust amounts of vinaigrette, cheese, salt or pepper. Serve immediately.</li>
</ul>
<i>Adapted <a href="http://localkitchenblog.com/2010/04/15/chickpea-spring-green-salad-with-lemony-vinaigrette/" target="_blank"><span style="color: blue;">recipe</span></a> from Local Kitchen blog </i><br />
<ul>
</ul>
Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.com0tag:blogger.com,1999:blog-8921410115323092408.post-88597180681857555772013-04-01T21:25:00.000-07:002013-04-01T21:25:33.682-07:00Slow Cooking for Weeknights: Weekly Menu 4/1/13<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3cGcQbKkQe5czPcE3lzfn8uK9E5IhfL6DxN8JBPXABqRVVKnBLmD2OcpNg8iUgGhlhUidNj5_ZseARQYQckfxWSpmmCRFhYz8X__zxt9D1wWBnYNmbDS5ANMpUAgCAn7VLgR1jTff_HY/s1600/easier-simpler-better-weekly-menu-4-1-13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt=" Crock pot pork, beef and chicken family friendly dinners" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3cGcQbKkQe5czPcE3lzfn8uK9E5IhfL6DxN8JBPXABqRVVKnBLmD2OcpNg8iUgGhlhUidNj5_ZseARQYQckfxWSpmmCRFhYz8X__zxt9D1wWBnYNmbDS5ANMpUAgCAn7VLgR1jTff_HY/s1600/easier-simpler-better-weekly-menu-4-1-13.jpg" height="384" title="Crock Pot Weeknight Family Dinners" width="640" /></a></div>
<br />
Do your weeknight evenings involve shuttling kids to and from sports practices, games, theater rehearsals or other activities right during dinnertime? This seems to be a theme in our household right now as I have two kids playing softball and my husband is head coaching both teams, which breaks up a typical dinner routine on most days. Since many of you seem to be in the same boat, I thought I'd round up the slow cooker dinner recipes that I've tried with great results over the last year, all in one place. <br />
<br />
Cook slow, eat well... enjoy!<br />
<h3 style="text-align: center;">
<span style="font-family: inherit;">Balsamic Brown Sugar Pork</span></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-hOh9bbUn2DE-qNufXOKooQBJ1H7gKFrkb6U01r5k6AVJalcLxsI1ny524bnMMIIZmIhlnQQC335lFLldlziSzfOx_q5gCRP5zHvTtzDCnQ3M26aRF-x1B1Lc2eg4hn2dKEbaIiquJ4/s1600/IMG_0996.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Browned, tender slow cooker pork seasoned with Balsmic vinegar and brown sugar" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-hOh9bbUn2DE-qNufXOKooQBJ1H7gKFrkb6U01r5k6AVJalcLxsI1ny524bnMMIIZmIhlnQQC335lFLldlziSzfOx_q5gCRP5zHvTtzDCnQ3M26aRF-x1B1Lc2eg4hn2dKEbaIiquJ4/s320/IMG_0996.JPG" height="300" title="Balsamic Brown Sugar Slow Cooker Pork" width="400" /></a></div>
<br />
<div style="text-align: center;">
<i>This is probably the most popular recipe featured on this blog. Try it and I can almost guarantee it will be in regular rotation in your house.</i></div>
<br />
<b>Sides:</b><br />
Cole slaw and rolls <br />
<br />
<b>Shortcuts:</b><br />
<ul>
<li>Use a "cole slaw kit," which is a bag of shredded cabbage with a pouch of dressing included. Fresh Express is an option. </li>
</ul>
<br />
<b>Make Ahead Notes:</b><br />
<ul>
<li>Prep the glaze ahead and reheat when you need it toward the end of the pork's cooking time</li>
<li>Cut up watermelon for a side dish</li>
<li>Slice the rolls</li>
</ul>
<div class="h-4 strong" id="zlrecipe-ingredients">
<b>Ingredients:</b></div>
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1 (2-pound) boneless pork loin
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">1 teaspoon ground dried sage
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1/2 teaspoon salt
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1/4 teaspoon pepper
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">1 clove crushed garlic
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">1/2 cup water
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">1/2 cup brown sugar
</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">1 Tablespoon cornstarch
</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">1/4 cup balsamic vinegar
</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">1/2 cup water
</li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">2 Tablespoons soy sauce
</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
<b>Directions:</b></div>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">Mix together sage, salt, pepper, and garlic.
</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">Rub
the mixture over the pork. Add it to the slow cooker and pour 1/2 cup
water in the bottom of the slow cooker. Cook on low for 6 to 8 hours.
</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">One
hour before the pork is cooked, put the brown sugar, cornstarch,
balsamic, water, and soy sauce in a sauce pan. Bring the mixture to a
bubble over medium heat. It will thicken.
</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">Pour half of the glaze over the pork. Reserve the rest to serve alongside.
</li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">Cook the pork for another hour.
</li>
<li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions">Shred the pork with a fork. It will fall apart, it is so tender.
</li>
<li class="instruction" id="zlrecipe-instruction-6" itemprop="recipeInstructions">Serve with the remaining glaze.</li>
</ol>
<i>Originally found on <a href="http://bakedbree.com/brown-sugar-and-balsamic-slow-cooked-pork" style="color: blue;" target="_blank">BakedBree</a></i><br />
<i><br /></i>
<h3 style="text-align: center;">
Slow Cooker Shredded Salsa Verde Beef</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgij7LKfBfCwelXo1mMWYIKBYlqilWBepNPnGd_j1AMJTgEZMocd3uIGzFzFlaedG1_HsCNB5NR3Oz7MS9dSIfNMqFSD5mtLk948HaMrXThe9-uemgNwCVtF5cbIK1BtivKESmeYXFO9xk/s1600/salsa-verde-shredded-beef-1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgij7LKfBfCwelXo1mMWYIKBYlqilWBepNPnGd_j1AMJTgEZMocd3uIGzFzFlaedG1_HsCNB5NR3Oz7MS9dSIfNMqFSD5mtLk948HaMrXThe9-uemgNwCVtF5cbIK1BtivKESmeYXFO9xk/s320/salsa-verde-shredded-beef-1.JPG" height="300" width="400" /></a></div>
<div style="text-align: center;">
<i>A slow cooker recipe that has less than five ingredients, if you don't count the toppings. Can't get much easier than that on a weeknight.</i></div>
<br />
<b>Sides: </b>Corn bread, guacamole and any other toppings you like, such as shredded cheese, salsa, sour cream, hot sauce and lettuce<br />
<br />
<b>Ingredients:</b><br />
<div>
<ul>
<li>2 lbs boneless beef chuck roast (or any humble beef roast) </li>
<li>1 teaspoon salt </li>
<li>1 teaspoon pepper </li>
<li>1 teaspoon garlic powder </li>
<li>2 cups salsa verde (I used <a href="http://www.herdeztraditions.com/herdez/salsa_verde.aspx" target="_blank"><span style="color: blue;">Herdez Salsa Verde</span></a>)</li>
<li>Tortillas </li>
</ul>
</div>
<div>
<b>Directions:</b></div>
<div>
<ul>
<li>Place roast in crock pot. Sprinkle with salt, pepper and garlic salt. Pour salsa verde over roast. </li>
<li>Cover, and cook on Low for 8 hours. When done, the roast should shred easily with a fork.</li>
</ul>
</div>
<br />
<i><a href="http://www.blogger.com/Read%20more%20at:%20http://www.food.com/recipe/shredded-salsa-verde-beef-crock-pot-349849?oc=linkback" target="_blank"><span style="color: blue;">Recipe</span></a> from Food.com</i><br />
<br />
<br />
<h3 style="text-align: center;">
Crock Pot Mongolian Beef </h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VnKcEf4zmL1FoDuYYWQeHn3v0D1UXMd6t0yAitPQDA_won8AXzTS68SZR3u9jNeEJw434urUF_qC5AhEqQGNWLq19iQKjPSEuoudK4CnFZcA_88_KfBwmoyYtPjpbLmhNON6WnjpmNM/s1600/IMG_1160.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Mongolian Beef cooked in crock pot and served over rice with choped scallions" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VnKcEf4zmL1FoDuYYWQeHn3v0D1UXMd6t0yAitPQDA_won8AXzTS68SZR3u9jNeEJw434urUF_qC5AhEqQGNWLq19iQKjPSEuoudK4CnFZcA_88_KfBwmoyYtPjpbLmhNON6WnjpmNM/s400/IMG_1160.JPG" height="300" title="Crock pot Mongolian Beef" width="400" /></a></div>
<div style="text-align: center;">
<i>The sweet-salty combo of the sauce in this made it a winner with kids.</i></div>
<br />
<b>Sides: </b>Rice and <a href="http://foodporndaily.com/recipes/snow-peas-w-garlic-butter"><span style="color: blue;">sauteed snow peas</span></a><br />
<br />
<b>Shortcuts</b><br />
<ul>
<li>Use jarred, minced ginger, usually found near jarred garlic</li>
<li>Use jarred, minced garlic </li>
<li>Buy bagged shredded carrots<b><br />
</b></li>
</ul>
<b>Make Ahead Notes</b><br />
<ul>
<li>Cut steak and refrigerate for later</li>
<li>Chop green onions </li>
</ul>
<b> Ingredients</b><br />
<br />
<ul>
<li>1.5 pounds beef flank steak, cut into stir fry sized strips</li>
<li> 2 Tablespoons olive oil </li>
<li>1/2 teaspoons minced fresh ginger</li>
<li>2 cloves garlic, minced </li>
<li>3/4 cup soy sauce </li>
<li>3/4 cup water </li>
<li>1/2 cup brown sugar </li>
<li>1/4 cup cornstarch </li>
<li>1/2 cup shredded carrots</li>
<li> 3 medium green onions, chopped</li>
</ul>
<b>Directions</b><br />
<ul>
<li>Coat flank steak pieces in cornstarch. Add remainder of ingredients to crock pot and stir well to combine. </li>
<li>Place flank steak into the crock pot and cook on high for 2-3 hours
or on low for 4-5 hours. Serve over rice or noodles, if desired. </li>
</ul>
<i><a href="http://onceamonthmom.com/crockpot-mongolian-beef/"><span style="color: blue;">Recipe</span></a> from Once a Month Mom</i><br />
<br />
<br />
<h3 style="text-align: center;">
<span style="font-size: large;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Crockpot Sesame Honey Chicken</span></b></span></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVcbgCTkK2yycFYS45FOgi3EmMxI1hsTOf59xGboaZvoMHsrw5Rlkt6EeNeVNpbdYgYZOJaFs9NYjna80hQAbOYfBWVDaHejV38XdPSB9j7654DDXB9ATOJOwJhXBkwSYtk-YdSKDt-0I/s1600/slow-cooker-sesame-honey-chicken+-+Copy.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Crockpot Sesame Honey Chicken with rice and scallions" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVcbgCTkK2yycFYS45FOgi3EmMxI1hsTOf59xGboaZvoMHsrw5Rlkt6EeNeVNpbdYgYZOJaFs9NYjna80hQAbOYfBWVDaHejV38XdPSB9j7654DDXB9ATOJOwJhXBkwSYtk-YdSKDt-0I/s400/slow-cooker-sesame-honey-chicken+-+Copy.JPG" height="300" title="Crockpot Sesame Honey Chicken" width="400" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: small;"><i>This was an ideal meal to eat before shuttling kids to practices on a weeknight<span style="font-size: small;">.</span></i></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: small;"><i> </i></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;"> </span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;"><i><span style="font-size: large;"><br /></span></i></span></b></span></div>
<b>Sides: </b>White or brown rice and steamed broccoli or <a href="http://www.foodnetwork.com/recipes/ina-garten/sauteed-sugar-snap-peas-recipe/index.html" target="_blank"><span style="color: blue;">sauteed sugar snap peas</span></a><br />
<br />
<b>Make Ahead Notes</b><br />
<ul>
<li>Chop onion and refrigerate for later</li>
<li>Combine onion, garlic, honey, ketchup, soy sauce, canola oil and pepper (if using) and set aside for later<b><br /></b></li>
</ul>
<b>Shortcuts</b><br />
<ul>
<li>Buy pre-chopped onion from the produce section<b> </b></li>
</ul>
<b>Ingredients</b><br />
<ul>
<li>2 lbs boneless, skinless chicken thighs or chicken breasts </li>
<li>salt and pepper </li>
<li>1/2 C onion, chopped </li>
<li>2 cloves garlic, minced </li>
<li>1 C honey (I used only 3/4 cup)</li>
<li>1/4 C ketchup </li>
<li>1/2 C soy sauce </li>
<li>2 Tbsp canola oil </li>
<li>1/4 tsp red pepper flakes (optional)</li>
<li>4 tsp cornstarch </li>
<li>1/3 C water </li>
<li>1 Tbsp toasted sesame seeds </li>
<li>3 green onions, chopped</li>
</ul>
<b> Directions </b><br />
<ul>
<li>Season chicken lightly with salt and pepper and place in crock pot.</li>
<li>In a bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes (if using).Pour mixture over chicken.</li>
<li>Cook on low for 3-4 hours or high for 2 hour. </li>
<li>Remove chicken and shred. </li>
<li>In a small bowl combine cornstarch and water. </li>
<li>Pour sauce from crock pot into a sauce pan and add in the cornstarch
mixture. Stir to combine over medium heat. Cook for about 10 minutes or
until thickened, stirring often. </li>
<li>Pour sauce over chicken. </li>
<li>Serve over rice and top with toasted sesame seeds and green onions.</li>
</ul>
<i>This recipe is all over the Internet, but I grabbed it from <a href="http://www.yourhomebasedmom.com/crock-pot-honey-sesame-chicken/" target="_blank"><span style="color: blue;">YourHomeBasedMom.com</span></a></i><br />
<br />Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.com0tag:blogger.com,1999:blog-8921410115323092408.post-5246309927121417922013-03-18T22:10:00.001-07:002013-03-18T22:10:54.783-07:00Chicken Makeover: Weekly Menu 3/18/13<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN7xzPKoFKa53nzKDZ8OkUhberUdL0szWIiQcxOIddkxybLIp4J0ImehvhvaOT0fsW6HIehiG_dFMXTKYQrZ5FM8OVd_Z1wjlU4jNI-eHC-qPBa-V74HWDbUvr5qUyJE_tqC7RYlvHUF4/s1600/Easier-simpler-better-weekly-menu-3-18-13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN7xzPKoFKa53nzKDZ8OkUhberUdL0szWIiQcxOIddkxybLIp4J0ImehvhvaOT0fsW6HIehiG_dFMXTKYQrZ5FM8OVd_Z1wjlU4jNI-eHC-qPBa-V74HWDbUvr5qUyJE_tqC7RYlvHUF4/s640/Easier-simpler-better-weekly-menu-3-18-13.jpg" width="640" /></a></div>
<br />
I wanted to call this weekly menu "Poultry in Motion," but that was too nerdy, even for me. Back in October, I did <a href="http://easiersimplerbetter.blogspot.com/2012/10/weekly-menu-1022-new-ideas-for-chicken.html" target="_blank"><span style="color: blue;">a post on shaking up your chicken routine with some new dishes</span></a>, and it was feeling like time to do that again. Chicken is on the menu at least once a week in our house, and sometimes more, so I'm always up for trying some new flavors or techniques. <br />
<br />
Need a little more inspiration? Here are some other tasty options:<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://easiersimplerbetter.blogspot.com/2012/12/one-dish-dinners-weekly-menu-1217.html" target="_blank"><span style="color: blue;">Baked Chicken Fajitas </span></a></div>
<div style="text-align: center;">
<span style="color: blue;"><a href="http://easiersimplerbetter.blogspot.com/2012/09/weekly-menu-93-go-to-dinners.html" target="_blank">Asian Glazed Grilled Chicken</a> </span></div>
<div style="text-align: center;">
<span style="color: blue;"><a href="http://easiersimplerbetter.blogspot.com/2013/01/new-dish-challenge-weekly-menu-11413.html" target="_blank">Roast Chicken with Pomegranate Glaze</a> </span></div>
<br />
<br />
Enjoy!<br />
<h3 style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: large; line-height: 115%;">Raspberry Balsamic Glazed Chicken</span></span></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-LRCmqRaA4ZBwug2RKMRNaTMEJNSMH-15iiI4fuY0A2zm-OScyj_5WkvSDb69unz9cUdGzpvO-5RdKgkA9XVKlK1JU4pwp-58HjbNxONsoSQZbnoFZBdHd7ZJw7G0yF57zkHDNYVlQbM/s1600/raspberry-balsamic-chicken.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="5 ingredient dinner: Raspberry Balsamic Chicken" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-LRCmqRaA4ZBwug2RKMRNaTMEJNSMH-15iiI4fuY0A2zm-OScyj_5WkvSDb69unz9cUdGzpvO-5RdKgkA9XVKlK1JU4pwp-58HjbNxONsoSQZbnoFZBdHd7ZJw7G0yF57zkHDNYVlQbM/s400/raspberry-balsamic-chicken.JPG" title="Raspberry Balsamic Glazed Chicken" width="400" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;"><i><span style="font-size: 10.0pt; line-height: 115%;"> <span style="font-size: small;">Be sure to cut your chicken breasts to roug<span style="font-size: small;">hly </span>deck-of-cards
size. The bigger breasts that are usually sold will take forever to<span style="mso-spacerun: yes;"> </span>cook and will dry out.</span></span></i></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit; font-size: small;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 115%;">Sides: </span></b><span style="line-height: 115%;">Wilted spinach and pearl couscous (see couscous recipe with the chicken dish in this <span style="color: blue;"><a href="http://easiersimplerbetter.blogspot.com/2012/08/weekly-menu-86.html">previous Weekly Menu</a>)</span></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit; font-size: small;"><b><span style="line-height: 115%;">Make Ahead Notes</span></b></span></div>
<ul>
<li><span style="font-family: inherit; font-size: small;"><span style="line-height: 115%;">Combine seasonings in a small bowl and set aside for later</span></span></li>
<li><span style="font-family: inherit; font-size: small;"><span style="line-height: 115%;">Chop onion and refrigerate for later</span></span></li>
</ul>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit; font-size: small;"><span style="line-height: 115%;"><b>Ingredients</b></span></span></div>
<ul>
<li><span style="font-family: inherit; font-size: small;"><span style="line-height: 115%;">1 teaspoon vegetable oil</span></span></li>
<li><span style="font-family: inherit; font-size: small;"><span style="line-height: 115%;">Cooking spray </span></span></li>
<li><span style="font-family: inherit; font-size: small;"><span style="line-height: 115%;">1/2 cup chopped red onion </span></span></li>
<li><span style="font-family: inherit; font-size: small;"><span style="line-height: 115%;">1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme</span></span></li>
<li><span style="font-family: inherit; font-size: small;"><span style="line-height: 115%;">1/2 teaspoon salt, divided</span></span></li>
<li><span style="font-family: inherit; font-size: small;"><span style="line-height: 115%;">4 (4-ounce) skinned, boned chicken breast halves </span></span></li>
<li><span style="font-family: inherit; font-size: small;"><span style="line-height: 115%;">1/3 cup seedless raspberry preserves</span></span></li>
<li><span style="font-family: inherit; font-size: small;"><span style="line-height: 115%;">2 tablespoons balsamic vinegar</span></span></li>
<li><span style="font-family: inherit; font-size: small;"><span style="line-height: 115%;">1/4 teaspoon pepper </span></span></li>
</ul>
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<span style="font-family: inherit; font-size: small;"><b><span style="line-height: 115%;">Directions</span></b></span></div>
<ul>
<li><span style="font-family: inherit; font-size: small;"><span style="line-height: 115%;">Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; sauté 5 minutes. </span></span></li>
<li><span style="font-family: inherit; font-size: small;"><span style="line-height: 115%;">Combine
thyme and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to
skillet; sauté 6 minutes on each side or until done. Remove chicken from
skillet; keep warm. </span></span></li>
<li><span style="font-family: inherit; font-size: small;"><span style="line-height: 115%;">Reduce
heat to medium-low. Add 1/4 teaspoon salt, preserves, vinegar, and
pepper, stirring constantly until the preserves melt. Spoon raspberry
sauce over chicken.</span></span></li>
</ul>
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<span style="font-family: inherit; font-size: small;"><span style="line-height: 115%;"><i><a href="http://www.myrecipes.com/recipe/raspberry-balsamic-glazed-chicken-10000000223463/"><span style="color: blue;">Recipe</span></a> from Cooking Light</i> </span></span></div>
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<h3 style="text-align: center;">
<span style="font-size: large;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Crockpot Sesame Honey Chicken</span></b></span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVcbgCTkK2yycFYS45FOgi3EmMxI1hsTOf59xGboaZvoMHsrw5Rlkt6EeNeVNpbdYgYZOJaFs9NYjna80hQAbOYfBWVDaHejV38XdPSB9j7654DDXB9ATOJOwJhXBkwSYtk-YdSKDt-0I/s1600/slow-cooker-sesame-honey-chicken+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Crockpot Sesame Honey Chicken with rice and scallions" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVcbgCTkK2yycFYS45FOgi3EmMxI1hsTOf59xGboaZvoMHsrw5Rlkt6EeNeVNpbdYgYZOJaFs9NYjna80hQAbOYfBWVDaHejV38XdPSB9j7654DDXB9ATOJOwJhXBkwSYtk-YdSKDt-0I/s400/slow-cooker-sesame-honey-chicken+-+Copy.JPG" title="Crockpot Sesame Honey Chicken" width="400" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: small;"><i>This was an ideal meal to eat before shuttling kids to practices on a weeknight<span style="font-size: small;">.</span></i></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: small;"><i> </i></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;"> </span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;"><i><span style="font-size: large;"><br /></span></i></span></b></span></div>
<b>Sides: </b>White or brown rice and steamed broccoli or <a href="http://www.foodnetwork.com/recipes/ina-garten/sauteed-sugar-snap-peas-recipe/index.html" target="_blank"><span style="color: blue;">sauteed sugar snap peas</span></a><br />
<br />
<b>Make Ahead Notes</b><br />
<ul>
<li>Chop onion and refrigerate for later</li>
<li>Combine onion, garlic, honey, ketchup, soy sauce, canola oil and pepper (if using) and set aside for later<b><br /></b></li>
</ul>
<b>Shortcuts</b><br />
<ul>
<li>Buy pre-chopped onion from the produce section<b> </b></li>
</ul>
<b>Ingredients</b><br />
<ul>
<li>2 lbs boneless, skinless chicken thighs or chicken breasts </li>
<li>salt and pepper </li>
<li>1/2 C onion, chopped </li>
<li>2 cloves garlic, minced </li>
<li>1 C honey (I used only 3/4 cup)</li>
<li>1/4 C ketchup </li>
<li>1/2 C soy sauce </li>
<li>2 Tbsp canola oil </li>
<li>1/4 tsp red pepper flakes (optional)</li>
<li>4 tsp cornstarch </li>
<li>1/3 C water </li>
<li>1 Tbsp toasted sesame seeds </li>
<li>3 green onions, chopped</li>
</ul>
<b> Directions </b><br />
<ul>
<li>Season chicken lightly with salt and pepper and place in crock pot.</li>
<li>In a bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes (if using).Pour mixture over chicken.</li>
<li>Cook on low for 3-4 hours or high for 2 hour. </li>
<li>Remove chicken and shred. </li>
<li>In a small bowl combine cornstarch and water. </li>
<li>Pour sauce from crock pot into a sauce pan and add in the cornstarch mixture. Stir to combine over medium heat. Cook for about 10 minutes or until thickened, stirring often. </li>
<li>Pour sauce over chicken. </li>
<li>Serve over rice and top with toasted sesame seeds and green onions.</li>
</ul>
<i>This recipe is all over the Internet, but I grabbed it from <span id="goog_678485420"></span><a href="http://www.yourhomebasedmom.com/crock-pot-honey-sesame-chicken/" target="_blank"><span style="color: blue;">YourHomeBasedMom.com</span></a></i><a href="http://www.yourhomebasedmom.com/crock-pot-honey-sesame-chicken/" target="_blank"><span style="color: blue;"> <span id="goog_678485421"></span></span></a><br />
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<b style="mso-bidi-font-weight: normal;"> </b></h3>
<h3 style="text-align: center;">
<b style="mso-bidi-font-weight: normal;">Herbed Chicken Parmesan</b></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_zMbqgvKW1YELGOc1ClI49qMJ1bffWw9SUWBqDpf73h5lTBiEJSt5wu9peCzDrOAT6_5oq6JeJWmI1aUk3LQMPwXGYpok3Y2TfqgQQ6M2VLQimQpN0C32CqwUkR6Rt45v0_RKuht81CM/s1600/herbed-chicken-parmesan.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Herbed Chicken Parmesan with pasta and green beans" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_zMbqgvKW1YELGOc1ClI49qMJ1bffWw9SUWBqDpf73h5lTBiEJSt5wu9peCzDrOAT6_5oq6JeJWmI1aUk3LQMPwXGYpok3Y2TfqgQQ6M2VLQimQpN0C32CqwUkR6Rt45v0_RKuht81CM/s400/herbed-chicken-parmesan.JPG" title="Herbed Chicken Parmesan" width="400" /></a></div>
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<div style="text-align: center;">
<i>Try not to skip the fresh parsley in this one. If you have leftover fresh parsley and no use for it, chop it up and throw it in a green salad.</i></div>
<i><br /></i>
</div>
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<b>Sides:</b> Spaghetti
or another pasta shape and steamed green beans seasoned with S&P and a squeeze
of lemon</div>
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<br />
<b>Shortcuts</b></div>
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<ul>
<li>Use
pre-grated or shredded Parmesan</li>
</ul>
</div>
<div class="MsoNormal" style="font-family: inherit; margin-bottom: 0in;">
<b>Make ahead
notes:</b></div>
<ul style="font-family: inherit;">
<li>Combine
breading mix for chicken and refrigerate for later</li>
<li>Combine
tomato sauce, vinegar and seasonings for use later</li>
<li>Fill pasta pot with water for later</li>
</ul>
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<b>Ingredients for shopping list:</b></div>
<ul style="font-family: inherit;">
<li>1/3<span style="mso-spacerun: yes;"> </span>cup (1 ½ ounces) grated fresh Parmesan
cheese, divided</li>
<li>¼ <span style="mso-spacerun: yes;"> </span>cup dry breadcrumbs</li>
<li>1 tablespoon
minced fresh parsley</li>
<li>½ <span style="mso-spacerun: yes;"> </span>teaspoon dried basil</li>
<li>¼ <span style="mso-spacerun: yes;"> </span>teaspoon salt, divided</li>
<li>1 large egg
white, lightly beaten </li>
<li>1 pound
chicken breast tenders </li>
<li>1 tablespoon
butter</li>
<li>1 ½ <span style="mso-spacerun: yes;"> </span>cups bottled fat-free tomato-basil pasta sauce
</li>
<li>2 teaspoons
balsamic vinegar</li>
<li>¼ <span style="mso-spacerun: yes;"> </span>teaspoon black pepper</li>
<li>1/3<span style="mso-spacerun: yes;"> </span>cup (1 ½ <span style="mso-spacerun: yes;"> </span>ounces) shredded provolone cheese</li>
</ul>
<b>Directions</b><br />
<ul>
<li>Preheat broiler.</li>
<li>Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.</li>
<li>Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.</li>
</ul>
<br />
<i> <a href="http://www.myrecipes.com/recipe/herbed-chicken-parmesan-10000000549982/" style="color: blue;" target="_blank">Recipe</a><span style="color: blue;"> </span>from MyRecipes</i> <br />
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<h3 style="text-align: center;">
Oven Fried Chicken</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMTpe44DnfkQMR9rS7DZiKvv9H7TqOT7TxEN7iKJNX0rTCPDK_WtkzHk9mghsL6JIV6uKN98G2AHTzHpXQdu2OdUl4I9TB2zf9-8a1kC65UftoWKABuXnP_6shypYQS2eWsvpwtjX9-s/s1600/IMG_1736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Oven Fried CHicken with farro and roasted carrots" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMTpe44DnfkQMR9rS7DZiKvv9H7TqOT7TxEN7iKJNX0rTCPDK_WtkzHk9mghsL6JIV6uKN98G2AHTzHpXQdu2OdUl4I9TB2zf9-8a1kC65UftoWKABuXnP_6shypYQS2eWsvpwtjX9-s/s400/IMG_1736.JPG" title="Oven Fried Chicken" width="400" /></a></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><i>Most oven fried chicken recipes don't deliver on crispy skin, but this one </i></span><i>does in a big way, plus the chicken inside is juicy and somehow cooks perfectly every time.</i></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<b>Sides: </b>Steamed or roasted carrots and biscuits or if you're feeling adventurous and want to try a different grain, buy the 10 Minute Farro<i> </i>from Trader Joe's, cook it in chicken broth, drain and stir in grated Parmesan cheese, S&P to taste and a squeeze of lemon.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Make Ahead Notes</b></div>
<ul>
<li>Combine milk and vinegar or lemon juice in a large bowl and add chicken breasts (patted dry from package) to marinate <b> </b></li>
<li>Combine flour mixture and set aside for later</li>
</ul>
<b>Shortcuts</b><br />
<ul>
<li>Line baking pan with foil for easier clean-up<b> </b> </li>
</ul>
<b>Ingredients </b><br />
<div style="color: black; padding-left: 20px;">
<ul>
<li><span class="ingredient">3-4 bone-in, skin-on chicken breasts</span></li>
<li><span class="ingredient">1.5 cup milk</span></li>
<li><span class="ingredient">1 1/2 TBSP white vinegar or lemon juice </span></li>
<li><span class="ingredient">1 tbsp. butter</span></li>
<li><span class="ingredient">3/4 c. flour</span></li>
<li><span class="ingredient"></span><span class="ingredient">1 1/2 tsp. paprika</span></li>
<li><span class="ingredient">1 1/4 tsp. salt</span></li>
<li><span class="ingredient">1/4 tsp. pepper</span></li>
<li><span class="ingredient">My secret is to add up to 1 TBSP of <a href="http://www.oldbay.com/products/old-bay-seasoning.aspx" target="_blank"><span style="color: blue;">Old Bay Seasoning</span></a> to the flour. If you do that, reduce the paprika to 1/2 tsp. East Coast friends need no explanation, but West Coast friends - trust me on this. You can find it in just about any grocery store near other spices.</span><b><span class="ingredient"> </span></b></li>
</ul>
<b><span class="ingredient">Directions</span></b></div>
<div style="color: black; padding-left: 20px;">
<ul>
<li><span class="ingredient">Preheat oven to 425. </span></li>
<li><span class="ingredient">Combine milk and vinegar or lemon juice in a medium bowl and set aside for a few minutes until it curdles. This is a substitute for buttermilk and it will help make the chicken juicy.</span></li>
<li><span class="ingredient">Combine flour and dry seasonings in a large shallow bowl or pie plate.</span></li>
<li><span class="ingredient">Melt butter in rectangular pan in oven and tilt the pan around to make sure the butter coats as much of the bottom as possible. Remove from oven - you'll now prep the chicken quickly to go in the pan.</span></li>
<li><span class="ingredient">Dredge chicken in milk mixture, shaking off excess, and then in flour mixture until completely coated. </span></li>
<li><span class="ingredient">Place chicken in pan skin-side down and bake for 35 minutes. Turn chicken carefully and bake another 10 minutes.</span><span class="ingredient"></span><b><span class="ingredient"><br /></span></b></li>
</ul>
</div>
<br />
<div style="text-align: left;">
<i>Adapted from a <a href="http://www.cooks.com/rec/view/0,1739,146185-240200,00.html" target="_blank"><span style="color: blue;">recipe</span></a> found on Cooks.com</i></div>
<ul style="font-family: inherit;">
</ul>
Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.com0tag:blogger.com,1999:blog-8921410115323092408.post-16740087007596165202013-03-11T20:47:00.000-07:002013-03-17T21:39:56.254-07:00Spring Forward: Weekly Menu 3/11/13<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBh5UaRJdmBaTCqqts185waNxXtS-8IkfAsZfvI9Mq17vIMejlI6XmVk2LD3wfJjLUihJebrtMNnTvy3ZcUJ4Cu0zpVJkvclx3LM5yXq-9R6HDwW_WqnT4VtUlgAOeeP5aukwe5OQwQIE/s1600/easier-simpler-better-weekly-menu-3-4-13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBh5UaRJdmBaTCqqts185waNxXtS-8IkfAsZfvI9Mq17vIMejlI6XmVk2LD3wfJjLUihJebrtMNnTvy3ZcUJ4Cu0zpVJkvclx3LM5yXq-9R6HDwW_WqnT4VtUlgAOeeP5aukwe5OQwQIE/s640/easier-simpler-better-weekly-menu-3-4-13.jpg" width="640" /></a></div>
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Hello friends! It's the time of year for corned beef and soda bread, but those are the kinds of things that I think taste best prepared by someone else... at a restaurant. What I do like, however, is interpreting the St. Patrick's Day theme of green in different ways, such as the Shrimp in Green Sauce (garlicky! amazing sauce when mopped up with bread!) and the definitely not sauerkraut-like Turkey Sausage with Braised Cabbage and Leeks. Also, lamb is traditional on a lot of spring menus, specifically for Easter, but these lamb loin chops come together in about 5 minutes before grilling and fall into the "5 Ingredients or Less" category. Lamb is not in regular rotation on our menus, so even though this dish is dead simple, it feels a little special.</div>
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Enjoy. I'm off to try and get my lost hour of sleep back.</div>
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Herbs de Provence Lamb Chops</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdSxO_G4fL_2VzE9TLvgzeFd_SWWSxX2A86q0ogDGibGgCnXDb3BBN5crVcR2SF89ylU3GWAmI_rpPIiO4rhOo3Zm9uLNAnFX6KXgTQ4gRphuYv-A5C4j8sORRUtT7REZAzjleWYxOzg/s1600/Herbs-de-provence-lambchops+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Herbs de Provence Lamb Chops with mashed potatoes and roasted carrots" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdSxO_G4fL_2VzE9TLvgzeFd_SWWSxX2A86q0ogDGibGgCnXDb3BBN5crVcR2SF89ylU3GWAmI_rpPIiO4rhOo3Zm9uLNAnFX6KXgTQ4gRphuYv-A5C4j8sORRUtT7REZAzjleWYxOzg/s400/Herbs-de-provence-lambchops+-+Copy.JPG" title="Herbs de Provence Lamb Chops" width="400" /></a></div>
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<i>Never tried lamb on the grill before? This is the one to try. Loin chops can be a little pricey, but since lamb is often served at Easter, start looking for good deals now.</i></div>
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<b>Sides: </b>Roasted carrots and roasted or mashed potatoes<b> </b></div>
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<br /></div>
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<b>Make Ahead Notes</b></div>
<ul>
<li>Combine the first five ingredients (all but the lamb chops) and refrigerate until ready to use<b> </b></li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
<b>Ingredients</b></div>
<ul>
<li>1 tablespoon dried herbes de Provence </li>
<li> 2 tablespoons Dijon mustard </li>
<li> 1/2 teaspoon kosher salt </li>
<li> 1/4 teaspoon freshly ground black pepper </li>
<li> 1 garlic clove, minced </li>
<li> 8 (4-ounce) lamb loin chops, trimmed </li>
<li> Cooking spray</li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
<b> Directions </b></div>
<ul>
<li>Prepare grill.</li>
<li>Combine first 5 ingredients; rub evenly over both sides of lamb.</li>
<li>Place lamb on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.</li>
</ul>
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<br /></div>
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<i><a href="http://www.myrecipes.com/recipe/herbes-de-provence-crusted-lamb-chops-10000000671456/" target="_blank"><span style="color: blue;">Recipe</span></a> from Cooking Light</i></div>
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Shrimp in Green Sauce</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJwAux2Q3pf57M7jtrMMa0xMnbMn0eG7BYlOk9EBJWdcdk2p8ZFT1aphUcKTv9UAxVfpfU6SRzKQhGNoAAkZuGOHwe7mV9WpNYx98jWI_AIW_iIcsGrkoco76bHWPyn92O3BK7YabrIc/s1600/shrimp-in-green-sauce+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Shrimp in Green Sauce" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJwAux2Q3pf57M7jtrMMa0xMnbMn0eG7BYlOk9EBJWdcdk2p8ZFT1aphUcKTv9UAxVfpfU6SRzKQhGNoAAkZuGOHwe7mV9WpNYx98jWI_AIW_iIcsGrkoco76bHWPyn92O3BK7YabrIc/s400/shrimp-in-green-sauce+-+Copy.JPG" title="Shrimp in Green Sauce" width="400" /></a></div>
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<b> </b><i>Warning: This great, simple meal is quite garlicky, so it's a little strong for some people. Feel free to reduce the amount of garlic.</i><b><i><br /></i></b></div>
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<b>Sides: </b>Crusty French bread to soak up the sauce<b> </b></div>
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<b>Shortcuts</b></div>
<ul>
<li>Use already-peeled garlic cloves (such as Trader Joe's)</li>
<li>Buy your shrimp already shelled and deveined if you can</li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
<b>Make Ahead Notes</b></div>
<ul>
<li>Combine and process the first four ingredients and refrigerate until ready to use</li>
<li>If shrimp are not already peeled and deveined, do that and refrigerate the shrimp until ready to use</li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
<b>Ingredients</b></div>
<ul>
<li> 3 1/2 tablespoons extra virgin olive oil </li>
<li> 6 garlic cloves, peeled </li>
<li> 1 cup coarsely chopped green onions </li>
<li> 1 cup coarsely chopped fresh flat-leaf parsley </li>
<li> 1/2 teaspoon salt </li>
<li> 1/2 teaspoon freshly ground black pepper </li>
<li> 1/4 teaspoon crushed red pepper (optional)</li>
<li> 2 1/4 pounds large shrimp, peeled and deveined </li>
<li> 1/3 cup dry white wine </li>
<li> 6 ounces sourdough or French bread, torn into 6 (1-ounce) pieces</li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
</div>
<b>Directions </b><br />
<ul>
<li>Preheat oven to 450°.</li>
<li>Place olive oil and garlic in a food processor; process until garlic is finely chopped, scraping sides of bowl occasionally. Add green onions and parsley in food processor; pulse until minced. Spoon garlic mixture into a large bowl. Add 1/2 teaspoon salt, black pepper, red pepper, and shrimp to garlic mixture, and toss well to coat.</li>
<li>Spoon the shrimp mixture into a shallow roasting pan, and add the wine. Bake at 450° for 10 minutes or until the shrimp are done, stirring once. Serve with bread.</li>
</ul>
<br />
<i><a href="http://www.myrecipes.com/recipe/shrimp-green-sauce-10000000577181/" target="_blank"><span style="color: blue;">Recipe</span></a> adapted from MyRecipes.com </i><b></b><br />
<b><br /></b>
<br />
<h3 style="text-align: center;">
<b>Turkey Sausage with Braised Cabbage & Leeks </b></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjeBlazow096dFeL2TOLF962ihInlQHj0B6gHKzoeJgcyC5em18Jlcmv8eSQ-SmXTVUoVpk3JYfzrSayLoefaQKMAcbMItZuHKWncE_Om1hYJZ-1z5Ex4BIpTykQkg-X5eHm2nANjKCPY/s1600/turkey-sausage-braised-cabbage-leeks+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Turkey Sausage with Braised Cabbage and Leeks" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjeBlazow096dFeL2TOLF962ihInlQHj0B6gHKzoeJgcyC5em18Jlcmv8eSQ-SmXTVUoVpk3JYfzrSayLoefaQKMAcbMItZuHKWncE_Om1hYJZ-1z5Ex4BIpTykQkg-X5eHm2nANjKCPY/s400/turkey-sausage-braised-cabbage-leeks+-+Copy.JPG" title="Turkey Sausage with Braised Cabbage and Leeks" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b> </b><i>I crave this meal when it<b>'</b>s chilly outside and I want comforting food, but don't want to eat a pile of carbs. Think your kids won't go for this? Yeah, mine don't either. But they do like the sausage on its own, plus when I serve this, I have a pack of hot dogs handy<b> </b>as a backup for them.</i><b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Sides: </b>Rye bread (dill rye if you can get it) and applesauce<b> </b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Make Ahead Notes</b></div>
<ul>
<li>Slice your cabbage and refrigerate for later<b><br /></b></li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
<b>Ingredients</b></div>
<ul>
<li>Olive oil </li>
<li> 8 cups thinly sliced green cabbage (about 2 pounds), divided </li>
<li> 1 1/2 cups sliced leek (about 3 small) </li>
<li> 1/4 teaspoon black pepper </li>
<li> 1/2 cup fat-free, less-sodium chicken broth </li>
<li> 1 pound smoked turkey sausage, cut into 6 pieces </li>
<li> 1/4 cup Dijon mustard or spicy, grainy mustard</li>
</ul>
<b> Directions </b><br />
<ul>
<li>Coat the bottom of a large nonstick skillet or Dutch oven with olive oil and place over medium heat. Add 4 cups cabbage and leek. Cover and cook 5 minutes. Stir in remaining cabbage and black pepper. Cover and cook 5 minutes; stir in broth.</li>
<li>Add sausage to pan, nestling pieces into vegetable mixture. Cover and cook 10 minutes or until sausage is heated. Serve with mustard.</li>
</ul>
<br />
<i><a href="http://www.myrecipes.com/recipe/braised-cabbage-leeks-with-turkey-sausage-10000000521831/ratings/" target="_blank"><span style="color: blue;">Recipe</span></a> adapted from Cooking Light </i><b><br /></b><br />
<br />
<h3 style="text-align: center;">
<b>Pumpkin Banana Smoothie </b></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ur4gnxsPRlp3JcKKwUZyj2N-aTvXevlMMexkLAaBVf-NbXdRdS3aqDW6v15ThK5vPXfm_f2f18R9PK5VoNlfEUvk-xiWkRZ4_yw-9Ni1Mfr4A1aPIKMKsq3sxtsfl7rnhMSmRVnMzc8/s1600/pumpkin-smoothie+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pumpkin Banana Smoothie" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ur4gnxsPRlp3JcKKwUZyj2N-aTvXevlMMexkLAaBVf-NbXdRdS3aqDW6v15ThK5vPXfm_f2f18R9PK5VoNlfEUvk-xiWkRZ4_yw-9Ni1Mfr4A1aPIKMKsq3sxtsfl7rnhMSmRVnMzc8/s400/pumpkin-smoothie+-+Copy.JPG" title="Pumpkin Banana Smoothie" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>That large stash of canned pumpkin that I had from the fall is dwindling, but this sounded like a good option to use up some of it. </i><span itemprop="amount"><i>It was a nice change from our usual strawberry and banana smoothies. Be sure to peel and freeze the bananas ahead - the texture really helps.</i><b><br /></b></span></div>
<div style="text-align: center;">
<br /></div>
<span itemprop="amount"><b>Ingredients</b></span><br />
<ul>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup</span>
<span itemprop="name"> low-fat vanilla yogurt</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">3/4 cup</span>
<span itemprop="name"> canned pumpkin, chilled</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 cup</span>
<span itemprop="name"> ice cubes</span>
<span itemprop="preparation"> </span>
</li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/3 cup</span>
<span itemprop="name"> fresh orange juice</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 tablespoon</span>
<span itemprop="name"> brown sugar</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 teaspoon</span>
<span itemprop="name"> ground cinnamon</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/8 teaspoon</span>
<span itemprop="name"> ground nutmeg</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount"> </span>
<span itemprop="name"> Dash of ground cloves</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 </span>
<span itemprop="name"> ripe banana, sliced and frozen</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">Milk as needed to thin the smoothie if too thick when blending </span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount"> </span>
<span itemprop="name"> Dash of ground cinnamon (optional)</span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-aVWPMgmPifQ/UT1fmja9ZkI/AAAAAAAADbI/vDsX3OZRXkI/s1600/pumpkin-smoothie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<div style="text-align: left;">
<b><span itemprop="amount"><b>Directions</b></span></b></div>
<ul>
<li><b><span itemprop="amount"></span></b><span itemprop="amount">C</span><span itemprop="amount">ombine yogurt and next 8 ingredients (through banana) in a blender, and
process until smooth.</span></li>
<li><span itemprop="amount">Garnish with dash of ground cinnamon, if desired.
Serve immediately.</span><b> </b></li>
</ul>
<h3 style="text-align: center;">
<b><br /></b></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ZQQ9rtbp7rQ/UT1frDawdWI/AAAAAAAADcU/XNk7qjnNggc/s1600/turkey-sausage-braised-cabbage-leeks.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<h3 style="text-align: center;">
<b><br /></b></h3>
<br />Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.com0tag:blogger.com,1999:blog-8921410115323092408.post-64954301561396419782013-02-25T22:22:00.001-08:002013-02-25T22:22:57.463-08:00Circumstantial Cooking: Weekly Menu 2/25/13Sometimes getting dinner on the table is based on a precarious set of if-then scenarios tied to family and work schedules. If we get home by five, <i>maybe</i> we can eat by six. If I have a box of pasta in the pantry, I <i>might</i> be able to pull something together that doesn't involve cereal for dinner. <br />
<br />
Despite my attempts to plan a weekly menu, the circumstances of the day always affect what makes it to the table. Here are some of my personal scenarios - the clock's ticking, the motivation to cook <i>again</i> is low at best, and the cupboard is relatively bare - and favorite dishes that will get the job done.<br />
<br />
Enjoy!<br />
<br />
<b><span style="font-size: large;">I have *maybe* thirty minutes to<span style="font-size: large;">tal</span> to get a dinner on the table.</span></b><br />
<b><span style="font-size: large;"><br /></span></b>
<br />
<h3 style="text-align: center;">
Easy Asian Beef and Noodles </h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RdrItDV-PISr-529x8U9a9SryT4afCYhlsKIhAGMeZxRhM2BR__i02skRfZfSwLaXHRdah94ZfWlJ3QLghJA_KTzsIZIhE8vUfi-GJs6dQk5u0V9uag1E67FGgGCJVrgsgk5EPin1s0/s1600/IMG_1247.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Ramen noodles with ribeye steak and sliced green onions" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RdrItDV-PISr-529x8U9a9SryT4afCYhlsKIhAGMeZxRhM2BR__i02skRfZfSwLaXHRdah94ZfWlJ3QLghJA_KTzsIZIhE8vUfi-GJs6dQk5u0V9uag1E67FGgGCJVrgsgk5EPin1s0/s320/IMG_1247.JPG" height="300" title="Easy Asian Beef and Noodles" width="400" /></a></div>
<br />
<br />
<b>Sides: </b>This
is a one-bowl meal, so you don't really need sides. If I do serve a
side, it's usually fresh sliced oranges, Asian pears or other fruit.<br />
<br />
<b>Make Ahead Notes</b><br />
<ul>
<li>Trim and slice rib-eye and set aside in fridge for later</li>
<li>Cut green onions and set aside for later</li>
</ul>
<b> Ingredients</b><br />
<ul>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1 </span> <span itemprop="name"> (8-ounce) rib-eye steak</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1 teaspoon</span> <span itemprop="name"> dark sesame oil, divided</span> <span itemprop="preparation"> </span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1 cup</span> <span itemprop="name"> (1-inch) sliced green onions</span> <span itemprop="amount"> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 cups</span> <span itemprop="name"> prepackaged coleslaw (the kind without dressing)</span> <span itemprop="preparation"> </span> </li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">2 </span> <span itemprop="name"> (2.8-ounce) packages beef-flavor ramen noodle soup</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1 1/2 cups</span> <span itemprop="name"> water</span> <span itemprop="preparation"> </span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1 tablespoon</span> <span itemprop="name"> low-sodium soy sauce</span></li>
</ul>
<span itemprop="name"> <b>Directions</b></span><br />
<ul>
<li>Trim fat from steak; cut diagonally across grain into thin slices.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high
heat. Add steak and onions; stir-fry 1 minute. Remove steak mixture
from pan; keep warm. Heat 1/2 teaspoon oil until hot. Add slaw;
stir-fry 30 seconds. Remove slaw from pan and add to the cooked beef;
keep warm.</li>
<li>Remove noodles from packages; reserve 1 seasoning packet for another
use. Add the water and remaining seasoning packet to pan; bring to a
boil. Break noodles in half; add noodles to water mixture. Cook noodles 2
minutes or until most of the liquid is absorbed, stirring frequently.
Stir in steak mixture, slaw, and soy sauce; cook briefly until
thoroughly heated. Service with fresh green onions as a garnish.</li>
</ul>
<span itemprop="name"><span style="color: blue;"><b> </b></span><i><span style="color: blue;"><a href="http://www.myrecipes.com/recipe/easy-asian-beef-noodles-10000000222657/">Recipe</a></span> from MyRecipes</i></span><br />
<br />
<h3 style="text-align: center;">
Italian Sausage Soup</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGs3Nypi7__VkHtTdDb9Wjo3tlQSO8b4lcQmznn4D2KyKYLWDLznbe92kA_t-SUwY-UwsowvW7W80-mYn8LnfUGZUCfbZSJzh6ChwkAa9ydcswn13oneN7BhQz7P959oUWk1OJIU55N-w/s1600/IMG_1413.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Quick Italian Sausage Soup with fresh grated Parmesan cheese on top" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGs3Nypi7__VkHtTdDb9Wjo3tlQSO8b4lcQmznn4D2KyKYLWDLznbe92kA_t-SUwY-UwsowvW7W80-mYn8LnfUGZUCfbZSJzh6ChwkAa9ydcswn13oneN7BhQz7P959oUWk1OJIU55N-w/s400/IMG_1413.JPG" height="300" title="Italian Sausage Soup" width="400" /></a></div>
<br />
<b>Sides: </b>Garlic bread<br />
<b><br />
</b> <b>Make Ahead Notes</b><br />
<ul>
<li>Grate Parmesan or Romano cheese</li>
<li>Rinse and chop basil<b> - </b>set aside, but do not refrigerate<b><br />
</b></li>
</ul>
<b> Ingredients</b><br />
<ul>
<li>1 lb mild or sweet Italian sausage </li>
<li>4 cups fat-free, less-sodium chicken broth </li>
<li>2 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano </li>
<li> 1 cup uncooked small shell pasta </li>
<li> 3-4 cups bagged baby spinach leaves </li>
<li>4 tablespoons grated fresh Parmesan or Romano cheese </li>
<li>4 tablespoons chopped fresh basil</li>
</ul>
<b>Directions</b><br />
<ul>
<li>Heat a pot over medium heat. Remove casings from sausage. Add
sausage to pan, and cook about 5 minutes or until browned, stirring to
crumble. Drain any excess fat.</li>
<li>Add broth, tomatoes, and pasta to pan, and bring to a boil over high
heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done.
Remove from heat; stir in spinach until wilted. Sprinkle each serving
with cheese and basil.</li>
</ul>
<br />
<b> </b><i><a href="http://www.myrecipes.com/recipe/italian-sausage-soup-10000000682961/"><span style="color: blue;">Recipe</span></a> from MyRecipes.com</i><b><br />
</b><br />
<br />
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">No dinner mojo left<i> </i><span style="font-size: large;">this week</span>. Take it easy on me.</span></b><br />
<b><br /></b>
<br />
<h3 style="text-align: center;">
Slow Cooker Shredded Salsa Verde Beef</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgij7LKfBfCwelXo1mMWYIKBYlqilWBepNPnGd_j1AMJTgEZMocd3uIGzFzFlaedG1_HsCNB5NR3Oz7MS9dSIfNMqFSD5mtLk948HaMrXThe9-uemgNwCVtF5cbIK1BtivKESmeYXFO9xk/s1600/salsa-verde-shredded-beef-1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgij7LKfBfCwelXo1mMWYIKBYlqilWBepNPnGd_j1AMJTgEZMocd3uIGzFzFlaedG1_HsCNB5NR3Oz7MS9dSIfNMqFSD5mtLk948HaMrXThe9-uemgNwCVtF5cbIK1BtivKESmeYXFO9xk/s320/salsa-verde-shredded-beef-1.JPG" height="300" width="400" /></a></div>
<br />
<b>Sides: </b>Corn bread, guacamole and any other toppings you like, such as shredded cheese, salsa, sour cream, hot sauce and lettuce<br />
<br />
<b>Ingredients:</b><br />
<div>
<ul>
<li>2 lbs boneless beef chuck roast (or any humble beef roast) </li>
<li>1 teaspoon salt </li>
<li>1 teaspoon pepper </li>
<li>1 teaspoon garlic powder </li>
<li>2 cups salsa verde (I used <a href="http://www.herdeztraditions.com/herdez/salsa_verde.aspx" target="_blank"><span style="color: blue;">Herdez Salsa Verde</span></a>)</li>
<li>Tortillas </li>
</ul>
</div>
<div>
<b>Directions:</b></div>
<div>
<ul>
<li>Place roast in crock pot. Sprinkle with salt, pepper and garlic salt. Pour salsa verde over roast. </li>
<li>Cover, and cook on Low for 8 hours. When done, the roast should shred easily with a fork.</li>
</ul>
</div>
<br />
<i><a href="http://www.blogger.com/Read%20more%20at:%20http://www.food.com/recipe/shredded-salsa-verde-beef-crock-pot-349849?oc=linkback" target="_blank"><span style="color: blue;">Recipe</span></a> from Food.com</i><br />
<br />
<h3 class="separator" style="clear: both; text-align: center;">
Salmon with Hoisin Glaze</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiieESF487bEgXWgLLnr-pl1MYqi6pGCXqTpo_JLubDctECjDaQxYQRqLJZORPK2whSU8yXss2Qo86Od5tWlYH9ND1sjI3Tc9d2ReBTOVUSdw_4_bpSORFx4wg4nEwHOhFd1HplpuSDBk/s1600/IMG_0937.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiieESF487bEgXWgLLnr-pl1MYqi6pGCXqTpo_JLubDctECjDaQxYQRqLJZORPK2whSU8yXss2Qo86Od5tWlYH9ND1sjI3Tc9d2ReBTOVUSdw_4_bpSORFx4wg4nEwHOhFd1HplpuSDBk/s320/IMG_0937.JPG" height="300" width="400" /></a></div>
<br />
<b>Sides:</b>
Steamed edamame beans and pan-fried pot stickers (I like Trader Joe's).
Serve pot stickers with soy sauce seasoned with a few drops each of
sesame oil and rice vinegar.<br />
<br />
<b>Make Ahead Tips:</b><br />
<ul>
<li>Combine the sauce for the salmon; marinate the salmon </li>
<li>Combine the dipping sauce for the pot stickers</li>
</ul>
<b>
</b> <b>Ingredients:</b><br />
<ul>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">2 tablespoons</span> <span itemprop="name"> hoisin sauce</span> <span itemprop="preparation"> </span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">2 teaspoons</span> <span itemprop="name"> low-sodium soy sauce</span> <span itemprop="preparation"> </span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1/2 teaspoon</span> <span itemprop="name"> dark sesame oil</span> <span itemprop="preparation"> </span> </li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">4 </span> <span itemprop="name"> (6-ounce) skinless wild salmon fillets</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount"> </span> <span itemprop="name"> Cooking spray</span> <span itemprop="preparation"> </span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1 teaspoon</span> <span itemprop="name"> sesame seeds</span></li>
</ul>
<b><span itemprop="name"> </span><span itemprop="name"> </span></b><br />
<b><span itemprop="name">Directions:</span></b><br />
<ul>
<li>Preheat oven to 400</li>
<li>Combine first 3 ingredients in a shallow dish, such as a pie plate.
Add fish to dish, turning to coat. Marinate at room temperature 8
minutes, turning occasionally</li>
<li>Remove fish from marinade; discard marinade. Place fish on a baking
sheet coated with cooking spray. Sprinkle fish evenly with sesame
seeds. Bake at 400° for 8 minutes or until fish flakes easily when
tested with a fork. </li>
</ul>
<span itemprop="name"> </span> <i><a href="http://www.myrecipes.com/recipe/salmon-with-hoisin-glaze-10000001911346/" target="_blank"><span style="color: blue;">Recipe</span></a> is originally from MyRecipes</i><br />
<br />
<br />
<span itemprop="name"><i> </i> </span><br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>I'm scraping together ingredients from the fridge and pantry.</b></span><br />
<br />
<h3 style="text-align: center;">
<span style="font-family: inherit;">Vegetarian Burritos</span></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn4aVRjKxurUcxpklJlHYddCkU_31ugw0pgQu9vEXCgHY4SldEmtL39H73AeKzodMfEpblkoOHCn4sIaW6dsjMKkRWJS_VMzGcfnLOX7HlteuJU1nGoHFTS6tOfPYZ5exBb1XJ4-S4fFE/s1600/IMG_0549.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Burritos filled with beans, rice, cheese and tomatoes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn4aVRjKxurUcxpklJlHYddCkU_31ugw0pgQu9vEXCgHY4SldEmtL39H73AeKzodMfEpblkoOHCn4sIaW6dsjMKkRWJS_VMzGcfnLOX7HlteuJU1nGoHFTS6tOfPYZ5exBb1XJ4-S4fFE/s400/IMG_0549.JPG" height="286" title="Vegetarian Burritos" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<b>Sides: </b>Tortilla chips, salsa and guacamole<br />
<br />
<span style="font-family: inherit;"><b>Shortcuts:</b></span><br />
<ul>
<li><span style="font-family: inherit;">Buy pre-shredded cheese</span></li>
<li><span style="font-family: inherit;">Get layered Mexican dip at your grocery store to serve with the burritos instead of separate toppings</span></li>
<li><span style="font-family: inherit;">Use pre-cooked, bagged rice, such as Uncle Ben’s<b> </b>or Trader Joe's<b><br /></b></span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: inherit;"><b>Make Ahead Notes:</b></span></div>
<ul>
<li><span style="font-family: inherit;">Cook rice earlier in the day, if not buying pre-cooked rice</span></li>
<li><span style="font-family: inherit;">You can make the whole thing early in the day, cover it and
throw it in the fridge to bake later. If you do that, wait to put the salsa and
cheese on until right before baking. Sometimes I’ll prep this while the kids eat
breakfast because the effort level is that low. If you have the pre-cooked
rice, you can make these up in about 15-20 minutes, tops. </span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: inherit;"><b>Ingredients:</b></span></div>
<ul>
<li><span style="font-family: inherit;">10 flour tortillas</span></li>
<li><span style="font-family: inherit;">1 can refried beans</span></li>
<li><span style="font-family: inherit;">1 can pinto or black beans, rinsed and drained</span></li>
<li><span style="font-family: inherit;">1 (14.5 oz.) can of Mexican style diced tomatoes, with juice</span></li>
<li><span style="font-family: inherit;">1 envelope of taco seasoning</span></li>
<li><span style="font-family: inherit;">8 oz. shredded Cheddar cheese, plus extra for sprinkling on top of
burritos</span></li>
<li><span style="font-family: inherit;">2 cups of cooked rice, white or brown (if using pre-cooked, bagged
rice, follow package directions to warm)</span></li>
<li><span style="font-family: inherit;">1 cup of salsa (I prefer the fresh kind found in tubs in refrigerated
section at grocery store)</span></li>
<li><span style="font-family: inherit;">Chopped green onions (optional)</span></li>
<li><span style="font-family: inherit;">Toppings to go on burritos: sour cream, chopped green onions,
guacamole, salsa, hot sauce</span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: inherit;"><b>Instructions: </b></span><br />
<ul>
<li><span style="font-family: inherit;">Preheat oven to 350.</span></li>
<li><span style="font-family: inherit;">Lightly coat a 9x13 pan with cooking spray</span></li>
<li><span style="font-family: inherit;">In a large skillet over medium heat, stir together all beans, tomatoes with juice and taco seasoning. The refried
beans will be chunky, so gently break them up as you mix. When mixture is
heated through and well-combined, about 3-5 minutes, remove from heat.</span></li>
<li><span style="font-family: inherit;">Set up an assembly line with the tortillas, the rice in a bowl, the cheese
in a bowl, the tomato-bean mixture in the pan and the baking dish on the end.</span></li>
<li><span style="font-family: inherit;">One by one, fill tortillas with about 3 tbsp. each of rice,
tomato mixture and cheese. Try to save some cheese to sprinkle on top of
burritos when baking. Roll up each tortilla gently and place seam-side down in
pan. The amounts of rice, tomatoes/beans and cheese that go into each burrito don’t
matter much – you really can’t go wrong. You may find that you fill only 6
burritos because you like them fuller, or 8-10 if you go a little lighter on
the filling. Pour salsa over burritos and sprinkle extra cheese on top.</span></li>
<li><span style="font-family: inherit;">Cover with foil and bake 20 minutes, or until heated
through. Remove foil and cook 5 more minutes or so until the cheese on top is
slightly browned and melty.</span></li>
</ul>
</div>
<br />
<h3 style="text-align: center;">
Spaghetti Carbonara</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTINlMwBikXKZyWgRDe9_BZs_Kqi-UrXnjnbbbH1wqqL9BIR0S73jR-EiQFARIp6uo6iv-8rGCXfG3CZ4gUc2cuAgo_0JIx65xItNlRdoEEGpFtX5jPUvYfE3eyLL2kIppAIXXPKWUcQ/s1600/IMG_0443.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Spaghetti dish cooked with bacon, eggs and Parmesan cheese" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTINlMwBikXKZyWgRDe9_BZs_Kqi-UrXnjnbbbH1wqqL9BIR0S73jR-EiQFARIp6uo6iv-8rGCXfG3CZ4gUc2cuAgo_0JIx65xItNlRdoEEGpFtX5jPUvYfE3eyLL2kIppAIXXPKWUcQ/s320/IMG_0443.JPG" height="300" title="Spaghetti Carbonara" width="400" /></a></div>
<br />
<br />
<b>Sides: </b>Arugula or spinach salad and your favorite vinaigrette<br />
<br />
<b>Shortcuts:</b><br />
<ul>
<li>Buy pre-grated or shredded Parmesan cheese from the deli section</li>
<li>Use jarred, minced garlic </li>
</ul>
<b>Make Ahead Notes: </b><br />
<ul>
<li>Fill water pot and set on stove for later</li>
<li>Cut up bacon and refrigerate for later</li>
<li>Rinse and chop parsley or if you have a kid who's handy with scissors, have them do the chopping into a bowl </li>
</ul>
<br />
<b>Ingredients:</b><br />
<ul>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 </span>
<span itemprop="name"> eggs</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">3 ounces</span> <span itemprop="name">Parmesan cheese, finely grated or shredded</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 cup</span>
<span itemprop="name"> loosely packed flat-leaf parsley leaves</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 teaspoon</span>
<span itemprop="name"> freshly ground black pepper, plus more for garnish</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 pound</span>
<span itemprop="name"> thin-cut bacon</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 </span>
<span itemprop="name"> cloves minced garlic</span>
<span itemprop="preparation"> </span>
</li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">3 tablespoons</span>
<span itemprop="name"> olive oil</span> </li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 cup</span>
<span itemprop="name"> dry white wine</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 tablespoon</span>
<span itemprop="name"> salt</span>
<span itemprop="preparation"> </span>
</li>
<li>
<span itemprop="amount">1 pound</span>
<span itemprop="name"> spaghetti or spaghettini</span> </li>
</ul>
<b>Directions: </b><br />
<ul>
<li>Put a large pot of water on to boil. Crack eggs into a
large bowl and beat lightly. Add 1/2 cup of the grated or shredded cheese
to eggs, and set the rest of the cheese aside. Finely chop parsley and add to eggs.
Add pepper and whisk to combine well. Set aside.</li>
<li>Cut bacon into 1/4" pieces, set aside. Heat oil in a small frying pan over
medium-high heat. Add bacon and cook, stirring occasionally, until it
starts to brown. Add garlic and cook, stirring, until fragrant, about 1
minute. Add wine and cook until liquid is reduced by about half. Remove
from heat and set aside.</li>
<li>When water boils, add salt and spaghetti. Boil pasta until it is
tender to the bite. Drain well and immediately pour pasta into bowl with
egg mixture. Toss to thoroughly coat pasta with egg mixture (the heat
from the pasta will partly cook the egg and melt the cheese). Pour bacon
mixture on top of pasta and toss to combine thoroughly.
Sprinkle with remaining cheese and pepper to taste. Serve immediately.</li>
</ul>
<br />
<i>Originally from this <a href="http://www.myrecipes.com/recipe/spaghetti-carbonara-10000001598630/" target="_blank">recipe</a> on MyRecipes</i> <br />
<br />Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.com0tag:blogger.com,1999:blog-8921410115323092408.post-46144364127427726032013-02-11T22:05:00.000-08:002013-03-17T21:47:27.277-07:00Comfort Food: Weekly Menu 2/11/13<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhz2yN7yN42UUoLdlnqPt6h9R90wVBXB1jvfZZBxuM35TD-e8sJX1uVMONmP8YfKObKiSYALet1OdOiF09ffB3BPav4WJ1keEsaVE30H3Krs398Dkq97UllSH74SRlUDH22vAxYq_e2KE/s1600/easier-simpler-better-weekly-menu-2-11-13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhz2yN7yN42UUoLdlnqPt6h9R90wVBXB1jvfZZBxuM35TD-e8sJX1uVMONmP8YfKObKiSYALet1OdOiF09ffB3BPav4WJ1keEsaVE30H3Krs398Dkq97UllSH74SRlUDH22vAxYq_e2KE/s640/easier-simpler-better-weekly-menu-2-11-13.jpg" width="640" /></a></div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span id="goog_1591686418"></span><span id="goog_1591686419"></span><br />
It's winter and even in L.A., we're turning on the heat at night these days, which means that the last thing<span style="color: blue;"> <span style="color: black;">we</span></span> feel like eating for dinner is anything cold. This is a meaty kind of a menu, but as I've said before, there are at least three members of my family who could probably live on meat and chocolate alone. So how could I <i>not</i> make some cookies for dessert with these dinners? This chocolate cookie recipe comes <span style="color: #20124d;">right </span>from the bag of Gold Medal Flour and it is my absolute favorite. For those in town, come on over, I still have some.<br />
<br />
If comfort food is up your alley these days, here are some favorites from past Weekly Menus that you might like:<br />
<br />
<ul style="text-align: center;">
<li><span style="color: blue;"><u><a href="http://easiersimplerbetter.blogspot.com/2012/09/weekly-menu-93-go-to-dinners.html">Weeknight Bolognese</a> </u></span></li>
<li><span style="color: blue;"><u><a href="http://easiersimplerbetter.blogspot.com/2012/11/save-energy-for-turkey-day-weekly-menu.html">Crockpot Butternut Squash Soup </a></u></span></li>
<li><span style="color: blue;"><u><a href="http://easiersimplerbetter.blogspot.com/2012/10/weekly-menu-108-low-brow-chow.html">Bacon Macaroni Casserole</a></u></span></li>
<li><span style="color: blue;"><u><a href="http://easiersimplerbetter.blogspot.com/2012/10/weekly-menu-108-low-brow-chow.html">Chicken and Biscuits</a></u></span></li>
<li><span style="color: blue;"><u><a href="http://easiersimplerbetter.blogspot.com/2012/11/save-energy-for-turkey-day-weekly-menu.html">Italian Sausage Soup</a> </u></span></li>
</ul>
<br />
<div style="text-align: center;">
<span style="color: blue;"><span style="color: black;"> Enjoy!</span></span></div>
<div style="text-align: center;">
<span style="color: blue;"><span style="color: black;"> </span> </span></div>
<h3 style="text-align: center;">
<span id="goog_1591686418">All American Chili</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJAjCIkCfkN4-8FMXZaMiOSkcPZNvZVfnWmp-z41nHeRTMZN-PsTCSyl-usSCkVeFR4xOpCrj5tdjntQ8UxiZb0QCEXdSSazfRt_EGX0S5BpytEpJEgzOZnBVngdEOWtsJqYMZ282xXik/s1600/all-american-chili-003+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="All American Chili" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJAjCIkCfkN4-8FMXZaMiOSkcPZNvZVfnWmp-z41nHeRTMZN-PsTCSyl-usSCkVeFR4xOpCrj5tdjntQ8UxiZb0QCEXdSSazfRt_EGX0S5BpytEpJEgzOZnBVngdEOWtsJqYMZ282xXik/s400/all-american-chili-003+-+Copy.JPG" title="All American Chili" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<span id="goog_1591686418"><i>The addition of sausage to this chili sets it apart. This makes a big batch and we found that the leftovers tasted great - maybe even better - a couple of days later. </i> </span></div>
<br />
<b><span id="goog_1591686418">Sides: </span></b><span id="goog_1591686418">Toppings like shredded cheddar, sour cream, green onions and hot sauce; cornbread</span><br />
<br />
<b><span id="goog_1591686418">Shortcuts</span></b><br />
<ul>
<li><span id="goog_1591686418">Use pre-chopped onion from the produce section</span><b><span id="goog_1591686418"> </span></b></li>
</ul>
<b><span id="goog_1591686418">Make Ahead Notes</span></b><br />
<ul>
<li><span id="goog_1591686418">Combine dry seasonings ahead and set aside for later</span></li>
<li><span id="goog_1591686418">Chop onion and bell pepper and set aside for later </span><b><span id="goog_1591686418"> </span></b></li>
<li><span id="goog_1591686418">Rinse and drain beans and set aside for later</span><b><span id="goog_1591686418"><br /></span></b></li>
</ul>
<b><span id="goog_1591686418">Ingredients</span></b><br />
<ul>
<li>6 ounces mild or sweet turkey Italian sausage </li>
<li> 2 cups chopped onion </li>
<li> 1 cup chopped green bell pepper </li>
<li> 8 garlic cloves, minced </li>
<li> 1 pound ground sirloin </li>
<li> 1 jalapeño pepper, chopped (optional)</li>
<li> 2 tablespoons chili powder </li>
<li> 2 tablespoons brown sugar </li>
<li> 1 tablespoon ground cumin </li>
<li> 3 tablespoons tomato paste </li>
<li> 1 teaspoon dried oregano </li>
<li> 1/2 teaspoon freshly ground black pepper </li>
<li> 1/4 teaspoon salt </li>
<li> 2 bay leaves </li>
<li> 1 1/4 cups Merlot or other fruity red wine </li>
<li> 2 (28-ounce) cans diced tomatoes, undrained </li>
<li> 2 (15-ounce) cans kidney beans, drained </li>
</ul>
<br />
<b><span id="goog_1591686418">Directions</span></b><br />
<ul>
<li>Heat a large Dutch oven over medium-high heat. Remove casings from
sausage. Add sausage, onion, and the next 4 ingredients (onion through
jalapeño) to pan; cook 8 minutes or until sausage and beef are browned,
stirring to crumble.</li>
<li>Add chili powder and the next 7 ingredients (chili powder through
bay leaves), and cook for 1 minute, stirring constantly. Stir in wine,
tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and
simmer 1 hour, stirring occasionally.</li>
<li>Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Serve with toppings.</li>
</ul>
<div style="text-align: left;">
<i>Adapted from this Cooking Light <a href="http://www.myrecipes.com/recipe/all-american-chili-10000000438689/"><span style="color: blue;">recipe</span></a></i><a href="http://www.myrecipes.com/recipe/all-american-chili-10000000438689/"><span style="color: blue;"> </span></a></div>
<div style="text-align: left;">
<br /></div>
<h3 style="text-align: center;">
Crispy Pork Medallions</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNITjIFkhkJIVYP_z2p1tkoC22iz6Vp4bmmADhGmTquL5SnEVNvUaoT8hhnP7-_6KMXGZZcX7IGllMCbj1UgFKCtcDSxJV5pKOZbui0VrMSzVKFNPv5tXTJXU_pUb7kBROvzY2CEjNSo/s1600/crispy-pork-medallions-1+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Crispy Pork Medallions" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNITjIFkhkJIVYP_z2p1tkoC22iz6Vp4bmmADhGmTquL5SnEVNvUaoT8hhnP7-_6KMXGZZcX7IGllMCbj1UgFKCtcDSxJV5pKOZbui0VrMSzVKFNPv5tXTJXU_pUb7kBROvzY2CEjNSo/s400/crispy-pork-medallions-1+-+Copy.JPG" title="Crispy Pork Medallions" width="400" /></a></div>
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<div style="text-align: center;">
<i>This dish broke us out of our usual go-to marinated pork tenderloin recipes</i>.</div>
<br />
<b><span id="goog_1591686418">Sides: </span></b><span id="goog_1591686418">Baked sweet potatoes, sauteed or steamed sugar snap peas</span><br />
<br />
<b><span id="goog_1591686418">Make Ahead Notes</span></b><br />
<ul>
<li><span id="goog_1591686418">Combine dry seasonings and set aside for later </span></li>
</ul>
<span id="goog_1591686418"> </span><b><span id="goog_1591686418">Ingredients</span></b><br />
<ul>
<li>2 tablespoons Dijon mustard </li>
<li> 1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions </li>
<li> 1/2 cup panko (Japanese breadcrumbs) </li>
<li> 1 tablespoon chopped fresh thyme (I used about a tsp of dried instead)</li>
<li> 1 tablespoon minced fresh parsley </li>
<li> 1/8 teaspoon salt </li>
<li> 1/8 teaspoon freshly ground black pepper </li>
<li> 2 tablespoons extra-virgin olive oil </li>
</ul>
<b><span id="goog_1591686418">Directions</span></b><br />
<ul>
<li>Preheat oven to 450°.</li>
<li>Rub mustard evenly over pork medallions. Combine panko, thyme,
parsley, salt, and pepper in a large bowl. Dredge pork in panko mixture.
Heat a large ovenproof skillet over medium-high heat. Add oil to pan;
swirl to coat. Add pork; sauté 2 minutes or until golden brown. Turn
pork. Place skillet in oven; bake at 450° for 8 minutes or until pork
reaches 145°. Let stand 3 minutes.</li>
</ul>
<b><span id="goog_1591686418"> </span></b><span id="goog_1591686418"><i><a href="http://www.myrecipes.com/recipe/crispy-pork-medallions-50400000116717/"><span style="color: blue;">Recipe</span></a> from Cooking Light</i></span><br />
<h3 style="text-align: center;">
<b><span id="goog_1591686418"> </span></b></h3>
<h3 style="text-align: center;">
<b><span id="goog_1591686418">Mozzarella-Stuffed Pesto Turkey Meatballs </span></b></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rjygyd73_osXnvbZRvcJglUD3Hc__mJ_SUo92TUs0tX_ylX7zbTKm-EBkfjl2NKradEyLF3ePQCWPfWPUQbiNtqUVWn2VT31CaheTvJiQyJwzU9mH4zx66-GlDVdyD4O8B786FkKJlo/s1600/mozzarella-stuffed-pesto-meatballs-1+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mozzarella stuffed pesto turkey meatballs" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rjygyd73_osXnvbZRvcJglUD3Hc__mJ_SUo92TUs0tX_ylX7zbTKm-EBkfjl2NKradEyLF3ePQCWPfWPUQbiNtqUVWn2VT31CaheTvJiQyJwzU9mH4zx66-GlDVdyD4O8B786FkKJlo/s400/mozzarella-stuffed-pesto-meatballs-1+-+Copy.JPG" title="Mozzarella stuffed pesto turkey meatballs" width="400" /></a></div>
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<div style="text-align: center;">
<span id="goog_1591686418"><i>You break into a meatball and melty mozzarella oozes out. It's hard to resist a meatball with pesto AND a gooey center.</i></span><b><span id="goog_1591686418"> </span></b><span id="goog_1591686418"><i>I halved this recipe and still had leftovers.</i></span></div>
<br />
<b><span id="goog_1591686418">Sides: </span></b><span id="goog_1591686418">Spaghetti with marinara sauce, green salad</span><br />
<br />
<b><span id="goog_1591686418">Shortcuts</span></b><br />
<ul>
<li><span id="goog_1591686418">Use quality pre-grated Parmesan cheese</span><b><span id="goog_1591686418"> </span></b></li>
</ul>
<b><span id="goog_1591686418">Make Ahead Notes</span></b><br />
<ul>
<li><span id="goog_1591686418">Chop parsley and onion and set aside for later</span><b><span id="goog_1591686418"> - </span></b><span id="goog_1591686418">if you have a mini food chopper, throw the onion and parsley in together </span></li>
<li><span id="goog_1591686418">Cut mozzarella into cubes and set aside in the fridge for later</span></li>
</ul>
<b><span id="goog_1591686418">Ingredients</span></b><br />
<ul>
<li>3 pounds ground turkey </li>
<li> 1 cup finely chopped onion </li>
<li> 4 garlic cloves, minced </li>
<li> 1 egg </li>
<li> 1 cup Italian-style bread crumbs </li>
<li> 1/2 cup grated Parmesan cheese </li>
<li> 1/2 cup chopped fresh flat-leaf parsley </li>
<li> 1/4 cup prepared pesto </li>
<li> 1/4 cup milk </li>
<li> 1 tablespoon salt </li>
<li> 2 teaspoons fresh ground black pepper </li>
<li> 1 pound fresh mozzarella, cut into small cubes </li>
<li> 3 tablespoons extra-virgin olive oil </li>
<li> 2 (24 ounce) jars marinara sauce</li>
</ul>
<b><span id="goog_1591686418">Directions</span></b><br />
<ul>
<li><span class="plaincharacterwrap break">Preheat an oven to 375 degrees.</span><span class="plaincharacterwrap break"></span></li>
<li><span class="plaincharacterwrap break">Place the
ground turkey, onion, garlic, egg, bread crumbs, Parmesan cheese, parsley, pesto, milk, salt, and black pepper in a bowl. Mix
until evenly blended, then form into 1 3/4-inch meatballs. Make a hole
in the meatball with your finger and place a cheese cube in the hole.
Seal the meatball around the cheese and place on a nonstick baking
sheet. Drizzle the olive oil over the meatballs.</span><span class="plaincharacterwrap break"> </span></li>
<li><span class="plaincharacterwrap break">Bake in the
preheated oven until the meatballs are no longer pink in the center,
about 30 minutes. Heat the marinara sauce in a saucepan over low heat.
Bring to a simmer, and place the baked meatballs in the marinara sauce
for about 2 minutes.</span></li>
</ul>
<span class="plaincharacterwrap break"><i><a href="http://allrecipes.com/recipe/mozzarella-stuffed-pesto-turkey-meatballs/Detail.aspx"><span style="color: blue;">Recipe</span></a> from Allrecipes.com</i></span><br />
<span class="plaincharacterwrap break"><i> </i> </span><br />
<h3 style="text-align: center;">
<b><span id="goog_1591686418">Extra Credit: Perfect Chocolate Chip Cookies</span></b></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjzuDPvshUJUMfvgaAbDbLBH_-XRT-BaVwCAicfAejRu-NWnwBAYLswAwAM-wdx4peX5f7tMtpPVTz_ZOKXRnj7oWhhA-IUDa0KMjMhrwgX4R7PV7eaGzxOf8LIki9ICVvzr0mpiQHig8/s1600/extraordinary-chocolate-chip-cookies-1+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate chip cookies" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjzuDPvshUJUMfvgaAbDbLBH_-XRT-BaVwCAicfAejRu-NWnwBAYLswAwAM-wdx4peX5f7tMtpPVTz_ZOKXRnj7oWhhA-IUDa0KMjMhrwgX4R7PV7eaGzxOf8LIki9ICVvzr0mpiQHig8/s400/extraordinary-chocolate-chip-cookies-1+-+Copy.JPG" title="Chocolate chip cookies" width="400" /></a></div>
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<b><span id="goog_1591686418"> </span></b><span id="goog_1591686418"><i>I'm not a fan of crispy, flat cookies, so these, in my opinion, are perfection. They turn out chewy and chunky every time. I recommend you only slightly soften your butter and then take some time to chill the dough before baking. If the dough is</i></span><span id="goog_1591686418"><i> too warm, your cookies will indeed spread and be flatter than you might like.</i></span></div>
<br />
<b><span id="goog_1591686418">Make Ahead Notes</span></b><br />
<ul>
<li><span id="goog_1591686418">Measure out dry ingredients and set aside for later</span></li>
<li><span id="goog_1591686418">Set butter out to soften a bit </span><b><span id="goog_1591686418"> </span></b></li>
</ul>
<b><span id="goog_1591686418">Ingredients</span></b><br />
<div>
<ul>
<li>1 1/2 cups butter, slightly softened </li>
<li>1 1/4 cups granulated sugar </li>
<li>1 1/4 cups brown sugar, packed </li>
<li>1 tablespoon vanilla </li>
<li>2 eggs </li>
<li>4 cups all-purpose flour </li>
<li>2 teaspoons baking soda </li>
<li>1/2 teaspoon salt </li>
<li>1 (24 ounce) bag semi-sweet chocolate chips</li>
</ul>
</div>
<b><span id="goog_1591686418">Directions </span></b><br />
<ul>
<li>Heat oven to 350 degrees F. </li>
<li>In large bowl, beat butter, sugars, vanilla and eggs on medium speed until light and fluffy.</li>
<li>Stir in flour, baking soda and salt (dough will be stiff).</li>
<li>Stir in chocolate chips.</li>
<li>On ungreased cookie sheet, drop dough by tablespoonfuls or a cookie/ice cream scoop 2 inches apart.</li>
<li>Bake 11-13 minutes or until light brown (centers will be soft). Cool 1-2 minutes, remove from cookie sheet to cooling rack. </li>
</ul>
<div>
<i><br />Recipe from Gold Medal Flour bag and originally called "Extraordinary Chocolate Chip Cookies"</i></div>
<br />
<br />Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.com0tag:blogger.com,1999:blog-8921410115323092408.post-81322255988657490502013-02-04T22:06:00.003-08:002013-03-17T21:52:06.509-07:00New Dish Challenge Pt 2: Weekly Menu 2/4/13<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiio7rtKXjzFuAmgqlprJ7WhBHBpfkqzQ88NCdtGoxxBOC6p1dXbT_prKiv7S83rRJQ1dfBKYvNqG1igB52xOnReGfLu_jDG62enftdHLwpk9zaI_u4zBcX11z29Ga8Knpj2iwptL_XrPk/s1600/Easier-Simpler-Better-Weekly_menu-2-4-13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiio7rtKXjzFuAmgqlprJ7WhBHBpfkqzQ88NCdtGoxxBOC6p1dXbT_prKiv7S83rRJQ1dfBKYvNqG1igB52xOnReGfLu_jDG62enftdHLwpk9zaI_u4zBcX11z29Ga8Knpj2iwptL_XrPk/s640/Easier-Simpler-Better-Weekly_menu-2-4-13.jpg" width="640" /></a></div>
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<br />
Hello friends, and I'm sorry for the recent hiatus. Sometimes life is anything but easier, simpler or better, and that's what it's been like here as a home improvement project that should have taken a week dragged on for five. Five weeks with spotty access to the kitchen and no access to a table, plus a lot of take-out kind of slowed me down in the cooking department. So I shifted my "try new dishes" challenge and am continuing it into this month. I can feel the cooking energy coming back!<br />
<br />
Sometimes you try a new dish and right away you know you're going to want to make it a LOT. That's the case with Italian Chicken, which my hairdresser shared with me last month. Make it and report back.<br />
<br />
<div style="text-align: center;">
Thanks!</div>
<br />
<br />
<h3 style="text-align: center;">
Italian Chicken</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDsh6H6BApvo69SacS49hAT_2rI3xH2w95PlktqA5pscrIoOvNvnuOPbr2T-MCp-_msMIw0gB8lPaDq9tQUtL03EDNrLplJV1g6_8mOSFXvUOuUDVrtoF5CU15fizI3mVoz9cCmqZfxg/s1600/italian-chicken-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Italian Chicken" border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDsh6H6BApvo69SacS49hAT_2rI3xH2w95PlktqA5pscrIoOvNvnuOPbr2T-MCp-_msMIw0gB8lPaDq9tQUtL03EDNrLplJV1g6_8mOSFXvUOuUDVrtoF5CU15fizI3mVoz9cCmqZfxg/s400/italian-chicken-3.jpg" title="Italian Chicken" width="400" /></a></div>
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<div style="text-align: center;">
<i>Does this look pretty or what? It's totally company-ready.</i></div>
<br />
<b>Sides:</b> Freshly cooked pasta<br />
<br />
<b>Make Ahead Notes</b><br />
<ul>
<li>Chop tomatoes and artichokes; combine and set aside until later</li>
<li>Chop fresh basil and set aside for later<b><br /></b></li>
</ul>
<b>Shortcuts</b><br />
<ul>
<li>Though I haven't tried this, I think you could use drained, canned diced tomatoes instead of fresh in a pinch<b> </b></li>
</ul>
<b>Ingredients:</b><br />
<ul>
<li>4-5 ripe Roma tomatoes, coarsely chopped</li>
<li>2 chopped garlic cloves</li>
<li>1 can artichoke hearts (plain, not marinated), drained and chopped</li>
<li>2-3 TBSP extra virgin olive oil</li>
<li>1/4 tsp each of salt & pepper </li>
<li>1 tsp sugar</li>
<li>2 TBSP flour</li>
<li>5-6 boneless, skinless chicken breasts, seasoned with S&P</li>
<li>3/4 to 1 cup of shredded mozzarella cheese ( I used an Italian cheese blend from Trader Joe's)</li>
<li>1/4 cup chopped fresh basil</li>
</ul>
<br />
<b>Directions:</b><br />
<ul>
<li> Preheat oven to 350. Lightly grease a 13x9 baking pan.</li>
<li>Combine the first seven ingredients well (tomatoes through flour) in a medium bowl.</li>
<li>Lay the chicken breasts in the pan and add the tomato mixture around the edges of the pan and between the chicken breasts (don't cover the breasts completely)</li>
<li>Bake at 350 for about 30-35 minutes or until *nearly* cooked through. Turn oven to broil setting.</li>
<li>Pull out the dish and sprinkle the chicken evenly with the cheese. Return to the oven and broil 3-5 minutes or until the cheese is golden brown.</li>
<li>Sprinkle with the fresh basil and serve.</li>
</ul>
<br />
<h3 style="text-align: center;">
Honey Mustard Chicken Thighs</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj65Mt2sPhYBr5CEdDQqbUGD4pQFgMHJg2oDXz2hOghS0xm8O7x5z-osYblIB_CTQcA7nzzwvJB0ALKMKov9A8J3xFIIPmb6yRsbK8wXYu_PZwqqsQnbYxfI1ZHmCJ_T1txJfjB6VGnp8Y/s1600/honey-mustard-chicken-thighs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Honey Mustard Chicken Thighs with rosemary" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj65Mt2sPhYBr5CEdDQqbUGD4pQFgMHJg2oDXz2hOghS0xm8O7x5z-osYblIB_CTQcA7nzzwvJB0ALKMKov9A8J3xFIIPmb6yRsbK8wXYu_PZwqqsQnbYxfI1ZHmCJ_T1txJfjB6VGnp8Y/s400/honey-mustard-chicken-thighs.JPG" title="Honey Mustard Chicken Thighs" width="400" /></a></div>
<div style="text-align: center;">
<i>Keep the skin on to roast the chicken even if you're not a skin fan. The chicken will stay much juicier that way. Other than the chicken, you probably have all the ingredients on hand for this dish.</i></div>
<br />
<b>Sides: </b>Fresh steamed, sliced carrots and rice or couscous<br />
<br />
<b>Make Ahead Notes</b><br />
<ul>
<li>Combine honey, mustard, oil and salt and set aside for later<b> </b></li>
</ul>
<br />
<b>Ingredients:</b><br />
<ul>
<li> 1/4 to 1/3 cup smooth Dijon mustard</li>
<li>1/4 to 1/3 cup honey</li>
<li>1 Tbsp olive oil</li>
<li>2-3 pounds chicken thighs (or legs)</li>
<li>Salt</li>
<li>2 sprigs rosemary (or a generous sprinkling of dried rosemary)</li>
<li>Freshly ground black pepper</li>
</ul>
<b>Directions: </b><br />
<br />
<ul>
<li>Preheat the oven to 350°. In a large bowl, mix mustard with the
honey, and olive oil. Add a pinch of salt and taste. Add more salt and
mustard until you get the flavor where you want it.
</li>
<li>Salt the chicken lightly and lay the pieces skin-side up in a
shallow casserole dish. Spoon the honey mustard sauce over the chicken.
Place the rosemary sprigs in between the pieces of chicken.</li>
<li>Bake for 45 minutes, or until the thighs read 175° on a meat
thermometer, or the juices run clear when the meat is pierced with a
knife. Remove the casserole pan from the oven, use a spoon to spoon off
any excess chicken fat that has rendered during the cooking.</li>
<li>Sprinkle some freshly ground black pepper over the chicken before you serve.</li>
</ul>
<i><a href="http://www.simplyrecipes.com/recipes/honey_mustard_chicken/"><span style="color: blue;">Recipe</span></a> from Simply Recipes</i><br />
<i> </i> <br />
<h3 style="text-align: center;">
Pasta with Pork Bolognese</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmq1WCsz6xp555xEUAjnlnoN5vsOrcGhCriNXANIpf-rbhc3nxTr-AxmgCrvNZaM73HGFL6mX8bN4O-Xg1N7wu3o5L921H4HZ8hGNWio0JPZ53ykMGqVlInX_iwCx7T2QgGRaCVxkTOY/s1600/pasta-pork-bolognese-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pasta with Pork Bolognese" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmq1WCsz6xp555xEUAjnlnoN5vsOrcGhCriNXANIpf-rbhc3nxTr-AxmgCrvNZaM73HGFL6mX8bN4O-Xg1N7wu3o5L921H4HZ8hGNWio0JPZ53ykMGqVlInX_iwCx7T2QgGRaCVxkTOY/s320/pasta-pork-bolognese-2.JPG" title="Pasta with Pork Bolognese" width="320" /></a></div>
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<i>Open the wine and dinner is ready in under 30 minutes. For real.</i> </div>
<br />
<b>Sides: </b>Salad with Caesar dressing or Balsamic vinaigrette<br />
<br />
<b>Make Ahead Notes:</b><br />
<ul>
<li>Chop basil and set aside for later</li>
<li>Grate carrot and set aside for later</li>
</ul>
<br />
<b>Ingredients:</b><br />
<ul>
<li>9 ounces refrigerated fettuccine(I used dried tagliatelle from Trader Joe's instead)</li>
<li> 2 teaspoons olive oil </li>
<li> 12 ounces lean ground pork </li>
<li> 1/2 cup grated carrot </li>
<li> 3 garlic cloves, minced </li>
<li> 1/3 cup red wine </li>
<li> 1 2/3 cups marinara sauce </li>
<li> 1/2 cup chopped fresh basil, divided </li>
<li> 1/2 teaspoon kosher salt </li>
<li> 1/4 teaspoon black pepper</li>
<li>Freshly grated Parmesan cheese (optional) </li>
</ul>
<b>Directions:</b><br />
<br />
<ul>
<li>Cook pasta per directions. Drain.</li>
<li>Heat olive oil in a large skillet over medium-high heat. Add pork, carrot, and garlic; sauté 4 minutes or until pork is done. Add wine; cook 1 minute. Add marinara, 1/4 cup basil, salt, and pepper; bring to a simmer. Pour sauce over pasta. Sprinkle with remaining 1/4 cup basil.</li>
</ul>
<i><a href="http://www.myrecipes.com/recipe/pasta-pork-bolognese-50400000120271/"><span style="color: blue;">Recipe</span></a> from</i><i> Cooking Light</i><b><i><br /></i></b><br />
<h3 style="text-align: center;">
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<h3 style="text-align: center;">
Extra Credit: Roasted Green Beans & Potatoes</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkALJToQjS9GXUVo6MJ8ecvNBo6H_KNs42Gb7dw1amx-SwGckEj4iVMI6pJK1wAGKFsXc9ni5P5v1PPr0HsOxUS2uHE6iNFhQExWzrUOfPJ6xLyMn2NyOHD0oZZUeD3upJxfRHsX-zuBI/s1600/roasted-green-beans-potatoes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Green Beans and Potatoes" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkALJToQjS9GXUVo6MJ8ecvNBo6H_KNs42Gb7dw1amx-SwGckEj4iVMI6pJK1wAGKFsXc9ni5P5v1PPr0HsOxUS2uHE6iNFhQExWzrUOfPJ6xLyMn2NyOHD0oZZUeD3upJxfRHsX-zuBI/s400/roasted-green-beans-potatoes.JPG" title="Roasted Green Beans and Potatoes" width="400" /></a></div>
<div style="text-align: center;">
<i>One pan, one oven, one temperature... two side dishes. Wish I could do this more often!</i> </div>
<br />
<b>Make Ahead Notes</b><br />
<ul>
<li>Scrub potatoes. If you want to cut them ahead, submerge them in a bowl of cold water until you're ready to use them to prevent browning<b> </b></li>
<li>Rinse and cut green beans<b><br /></b></li>
</ul>
<b>Shortcuts</b><br />
<ul>
<li>Buy a bag of pre-rinsed, trimmed green beans<b> </b></li>
</ul>
<b>Ingredients:</b><br />
<ul>
<li>1 lb red potatoes, quartered or small golden potatoes </li>
<li> 1 tbsp olive oil, divided </li>
<li> 2 garlic cloves, sliced or quartered, divided</li>
<li> 1/4 tsp each coarse salt and pepper, or to taste</li>
<li> 8 oz fresh green beans, trimmed & halved</li>
</ul>
<b>Directions:</b><br />
<ul>
<li><span style="font-family: inherit;"><span style="background-color: white; line-height: 18px; text-align: left;">Preheat the oven to 425F with a rimmed baking sheet inside.</span><span style="background-color: white; line-height: 18px; text-align: left;"> </span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; line-height: 18px; text-align: left;">Toss potatoes with half of the oil and garlic, then season with salt, pepper.</span><span style="background-color: white; line-height: 18px; text-align: left;"> Transfer potatoes to preheated baking sheet and roast for 15 minutes.</span><span style="background-color: white; line-height: 18px; text-align: left;"> </span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; line-height: 18px; text-align: left;">Toss the green beans with </span></span><span style="font-family: inherit;"><span style="background-color: white; line-height: 18px; text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; line-height: 18px; text-align: left;">half of the oil and garlic, then season with salt, pepper.</span><span style="background-color: white; line-height: 18px; text-align: left;"> </span></span>Add to the baking sheet with the potatoes.</span><span style="background-color: white; line-height: 18px; text-align: left;"> Turn potatoes once.</span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; line-height: 18px; text-align: left;">Roast for 10 more minutes. </span></span></li>
</ul>
<i><a href="http://curiouscountrycook.blogspot.com/2012/02/roasted-potatoes-green-beans.html"><span style="color: blue;">Recipe</span></a> adapted from The Curious Country Cook</i><b> </b>Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.com0tag:blogger.com,1999:blog-8921410115323092408.post-11731180296230114942013-01-21T21:44:00.002-08:002013-03-17T21:56:13.506-07:00Best of Extra Credit: Weekly Menu 1/21/13<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBEelD4c_FYRGqymspE2WahJzXoST2MWiWJcggV2ivAwZkAH6twR73az39P2XMgRaiFuE8EjtrVndCc_myYnk6zKzoS5MTEU6lmkgp2zMLtsEcE-fyknacp-POiChjJ2dRe2oRsLnb0lQ/s1600/Easier-Simpler-Better-best-of-extra-credit+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBEelD4c_FYRGqymspE2WahJzXoST2MWiWJcggV2ivAwZkAH6twR73az39P2XMgRaiFuE8EjtrVndCc_myYnk6zKzoS5MTEU6lmkgp2zMLtsEcE-fyknacp-POiChjJ2dRe2oRsLnb0lQ/s640/Easier-Simpler-Better-best-of-extra-credit+-+Copy.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">Hello friends! While my "New Dish Challenge" for January is still underway, so is a house remodeling project that has gone on much longer than expected. Though the kitchen has been available to me each night to make dinner, my time at the computer to write blog posts has been limited as our family tries to vacate the house for workers each day.</span></div>
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So I thought this might be a good time to recap some of my favorite "Extra Credit" dishes from the last six months of this blog. "Extra Credits" are snacks, baked
goods or side dishes - tasty items that supplement day-to-day meals. </div>
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<span style="font-family: inherit;">Enjoy and stay tuned for fresh Weekly Menus soon!</span></div>
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<h3 style="text-align: center;">
<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;">Baked Oatmeal </b></span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMrhshulcD-fCuLA2zK8ckpSncPeVggy3ybR0O2ibJlEynLaJPR4vvpC5qycvdw83BfKZm3MFauYZkIYn5Fc_nKv7T3VtlyodpVunA2XN74ibtFpiDLpK1-pZsVTFHXRpj8fR04pX7bJw/s1600/baked+oatmeal+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="oatmeal baked with raisins" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMrhshulcD-fCuLA2zK8ckpSncPeVggy3ybR0O2ibJlEynLaJPR4vvpC5qycvdw83BfKZm3MFauYZkIYn5Fc_nKv7T3VtlyodpVunA2XN74ibtFpiDLpK1-pZsVTFHXRpj8fR04pX7bJw/s400/baked+oatmeal+3.jpg" title="Baked Oatmeal" width="400" /></a></div>
</div>
<br />
<span style="font-family: inherit;"><i><span style="line-height: 115%;">Your house will smell like an oatmeal cookie <span style="font-family: inherit;">and you'll have a </span>warm<b> </b>breakfast in no time.</span></i></span><br />
<span style="font-family: inherit;"></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b><span style="line-height: 115%;">Ingredients:</span></b></span>
<br />
<ul>
<li><span style="font-family: inherit;"><span style="line-height: 115%;">2 cups uncooked quick-cooking oats</span></span></li>
<li><span style="font-family: inherit;"><span style="line-height: 115%;">1/2 cup packed brown sugar</span></span></li>
<li><span style="font-family: inherit;"><span style="line-height: 115%;">1/3 cup raisins or dried cranberries</span></span></li>
<li><span style="font-family: inherit;"><span style="line-height: 115%;">1 teaspoon baking powder</span></span></li>
<li><span style="font-family: inherit;"><span style="line-height: 115%;">1 tsp cinnamon</span></span></li>
<li><span style="font-family: inherit;"><span style="line-height: 115%;">1 1/2 cups fat-free milk </span></span></li>
<li><span style="font-family: inherit;"><span style="line-height: 115%;">1/2 cup applesauce </span></span></li>
<li><span style="font-family: inherit;"><span style="line-height: 115%;">½ tsp vanilla extract</span></span></li>
<li><span style="font-family: inherit;"><span style="line-height: 115%;">2 tablespoons butter, melted </span></span></li>
<li><span style="font-family: inherit;"><span style="line-height: 115%;">1 large egg, beaten </span></span></li>
<li><span style="font-family: inherit;"><span style="line-height: 115%;">Cooking spray</span></span></li>
</ul>
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<span style="font-family: inherit;"><b><span style="line-height: 115%;">Directions: </span></b></span></div>
<ul>
<li><span style="font-family: inherit;">Preheat
oven to 375°.</span></li>
<li><span style="font-family: inherit;">Combine
the first 5 ingredients in a medium bowl. </span></li>
<li><span style="font-family: inherit;">Combine the milk, applesauce, vanilla,
butter, and egg. </span></li>
<li><span style="font-family: inherit;">Add milk mixture to oat mixture; stir well. </span></li>
<li><span style="font-family: inherit;">Pour oat mixture
into an 8-inch square baking dish coated with cooking spray. </span></li>
<li><span style="font-family: inherit;">Bake at 375° for
20 minutes. Serve warm.</span></li>
</ul>
<span style="font-family: inherit;"><i><span style="line-height: 115%;">Adapted from this Cooking Light <a href="http://www.myrecipes.com/recipe/baked-oatmeal-10000000549848/" target="_blank">recipe</a></span></i></span><br />
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<h3 style="text-align: center;">
<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;">Extra Credit: Homemade Granola Bars</b></span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMRNYNYGsz_Tmt3y4rJE3X955jnEaUITYHHzkBa0H8iWWk2bzwKKwagP4iAXobze-WL0O9-CgJAUEGpESF7UiFQPsrmS50RlTBJulpUVKVIcMCjWHTT-mA99L92unT-En4Ijjd_9XcRc/s1600/IMG_0347.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade Granola Bars made with oats and chocolate chips" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMRNYNYGsz_Tmt3y4rJE3X955jnEaUITYHHzkBa0H8iWWk2bzwKKwagP4iAXobze-WL0O9-CgJAUEGpESF7UiFQPsrmS50RlTBJulpUVKVIcMCjWHTT-mA99L92unT-En4Ijjd_9XcRc/s400/IMG_0347.JPG" title="Homemade Granola Bars" width="400" /></a></div>
</div>
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<br />
<i>These
are nothing like packaged granola bars. You can taste every ingredient -
that's a good thing. They make a great option for school lunches and snacks before
sports practices and games.</i></div>
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<br />
<br />
<b>Ingredients:</b></div>
<div class="MsoNormal" style="font-family: inherit;">
<ul>
<li>2 ½ <span style="mso-spacerun: yes;"> </span>C. quick oats</li>
<li>½ <span style="mso-spacerun: yes;"> </span>C. crisp rice cereal</li>
<li>½ <span style="mso-spacerun: yes;"> </span>C. mini semi-sweet chocolate chips</li>
<li>½ <span style="mso-spacerun: yes;"> </span>C. brown sugar</li>
<li>½ <span style="mso-spacerun: yes;"> </span>tsp. salt</li>
<li>½ <span style="mso-spacerun: yes;"> </span>C. canola oil</li>
<li>¼ <span style="mso-spacerun: yes;"> </span>C. honey</li>
<li>½ <span style="mso-spacerun: yes;"> </span>tsp. vanilla</li>
</ul>
</div>
<div class="MsoNormal" style="font-family: inherit;">
Note: I always have to add a little more honey than the
recipe calls for to get it sticky enough to spread in the pan, so you may want
to have extra on hand.<br />
<br />
<b>Directions:</b><br />
<ul>
<li>Preheat to 350 degrees.</li>
<li><span style="font-family: inherit;">Spray a square baking pan really well with cooking spray or line it with parchment paper.</span> </li>
<li>Mix all ingredients (except for the chocolate chips) really, really well - you may need to use your hands. Taking your time also allows the wet ingredients to sort of soak into the dry components. If your mixture seems dry after mixing then you may need to add a little more oil and/or honey - a teaspoon or two at a time - until it starts to clump up a little. </li>
<li>When your granola mixture is not too wet, not too dry, then stir in the chocolate chips.</li>
<li>Press the remaining granola into your pan<i><span style="font-family: inherit;"><b>.</b></span> </i>Press mixture firmly, compacting it as well as you can.</li>
<li>Bake for 17-22 minutes. They are ready to remove from oven when the tops are golden. If they
don't cook long enough they may not hold their shape. If they cook too
long they will get too dry and may not
hold their shape.</li>
<li>Let the granola bars cool COMPLETELY. Leave them all day or overnight - cover the pan with a dry towel if you're cooling them overnight.</li>
<li>Invert the pan onto a cutting board and use a long knife to cut into bars. Wrap bars individually in waxed paper.</li>
</ul>
</div>
<br />
<i>Find the <a href="http://www.anotherlunch.com/2010/05/recipe-chocolate-chip-granola-bites.html" style="color: blue;" target="_blank">recipe</a><span style="color: blue;"> </span>on AnotherLunch.com</i><br />
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Extra Credit: Crash Hot Potatoes</h3>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNQRKoM4JUGkNxmNJowqpZX4jv-btvP-0TC7jx7ZwdVfHQayMlYoLVONv46ATK0_v5vWkwQGaCJ3LYKptLV7S6HUm0Z5s3Jc26I2d_svPgUE8P2dhtQLUCWzTQyFXtA7imvIx99XAxaA/s1600/IMG_0305.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Smashed, roasted red potatoes with salt and pepper" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNQRKoM4JUGkNxmNJowqpZX4jv-btvP-0TC7jx7ZwdVfHQayMlYoLVONv46ATK0_v5vWkwQGaCJ3LYKptLV7S6HUm0Z5s3Jc26I2d_svPgUE8P2dhtQLUCWzTQyFXtA7imvIx99XAxaA/s400/IMG_0305.JPG" title="Crash Hot Potatoes" width="400" /></a></span></div>
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<i><span style="font-family: inherit;"> This alternative to the usual baked potato is
</span> from the Pioneer Woman blog<span style="font-family: inherit;">. They</span> are simple and they never fail to be a
HIT.</i></div>
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<i><br /></i></div>
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</div>
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<b>Make Ahead Notes</b></div>
<ul>
<li>Boil potatoes ahead and allow to cool slightly; do not refrigerate before baking<b><br /></b></li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
<b>Ingredients</b></div>
<ul>
<li>12 whole New Potatoes (or other small round potatoes)</li>
<li>3 Tablespoons Olive Oil</li>
<li> Kosher Salt to taste</li>
<li> Black Pepper to taste</li>
<li> Rosemary (or other herbs of choice) to taste<b> </b></li>
</ul>
<b>Directions </b><br />
<div itemprop="instructions">
<ul>
<li>Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. </li>
<li>On a sheet pan, generously drizzle olive oil. Place tender potatoes
on the cookie sheet leaving plenty of room between each potato. </li>
<li>With a potato masher, gently press down each potato until it
slightly mashes, rotate the potato masher 90 degrees and mash again.
Brush the tops of each crushed potato generously with more olive oil. </li>
<li>Sprinkle potatoes generously with kosher salt, fresh ground black
pepper and fresh chopped rosemary (or chives or thyme or whatever herb
you have available.) </li>
<li>Bake in a 450 degree oven for 20-25 minutes until golden brown.</li>
</ul>
</div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<i><a href="http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/"><span style="color: blue;"> Recipe</span></a> from The Pioneer Woman blog</i></div>
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<h3 style="text-align: center;">
<span style="font-family: inherit;">
Roasted Corn, Avocado & Bean Salad</span></h3>
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<span style="font-family: inherit;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilD-8KpfoZ74zPXdldQD7Fc3Xx0KMjRkJQlqPL_wkOwPA1teBKS2FG8X1WBiqdZwCUeogacxJ6FWBP0q7YYL-ms7SQc7LDOlfyPRXx8MTHWI15n8piekA700EDtAZjIjcNeoZvlPl4liY/s1600/corn-avocado-black-bean-salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Salad made with roasted corn, avocado, black beans, cilatro and lime juice" border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilD-8KpfoZ74zPXdldQD7Fc3Xx0KMjRkJQlqPL_wkOwPA1teBKS2FG8X1WBiqdZwCUeogacxJ6FWBP0q7YYL-ms7SQc7LDOlfyPRXx8MTHWI15n8piekA700EDtAZjIjcNeoZvlPl4liY/s400/corn-avocado-black-bean-salad.jpg" title="Roasted Corn, Avocado and Bean Salad" width="400" /></a></div>
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<div style="text-align: center;">
<span style="font-family: inherit;"><i style="mso-bidi-font-style: normal;">Make a batch of this
to eat over several days as a healthy snack or lunch. Only add the avocado
right before serving.</i></span></div>
</div>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b>Ingredients for shopping list:</b></span></div>
<ul>
<li><span style="font-family: inherit;">I can black beans, rinsed and drained</span></li>
<li><span style="font-family: inherit;">½ bag of Trader Joe’s roasted corn, defrosted</span></li>
<li><span style="font-family: inherit;">1-2 ripe, diced avocados (add this last, right before serving)</span></li>
<li><span style="font-family: inherit;">¼ cup chopped fresh cilantro (if cilantro’s not your thing, try diced
red onion or green onions instead)</span></li>
<li><span style="font-family: inherit;">Juice of 1 lime</span></li>
<li><span style="font-family: inherit;">Salt & Pepper to taste</span></li>
</ul>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b>Instructions: </b>Combine all ingredients in a bowl and gently toss to
combine. Add the avocado right before serving to avoid it going brown. You can
tailor this salad easily to your liking with add-ins like different beans, chopped fresh
tomatoes or garlic. And here’s how to turn it into a fast app: buy the “scoops”
tortilla chips and spoon about a tablespoon of this salad into each chip to
serve. </span></div>
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<br /></div>
<br />
<br />Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.com0tag:blogger.com,1999:blog-8921410115323092408.post-831732079264356732013-01-14T22:03:00.000-08:002013-03-17T22:01:29.574-07:00New Dish Challenge: Weekly Menu 1/14/13<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZkK_FXkhZcVb0ZXfkaq7BHufQdOphMHzD9k_1A4Y30oQI-5LeHKGZ50WXB-YUzZv8509-Xq_N2whbgvj4015jYh8JqjLg5k4xWHARcXYn5KnAUGI-y3S0_uA6WyjDl22ox3cn0o5zD5c/s1600/easier-simpler-better-weekly-menu-1-14-2013+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZkK_FXkhZcVb0ZXfkaq7BHufQdOphMHzD9k_1A4Y30oQI-5LeHKGZ50WXB-YUzZv8509-Xq_N2whbgvj4015jYh8JqjLg5k4xWHARcXYn5KnAUGI-y3S0_uA6WyjDl22ox3cn0o5zD5c/s640/easier-simpler-better-weekly-menu-1-14-2013+-+Copy.jpg" width="640" /></a></div>
<span style="font-family: inherit;"><br /></span></div>
Try 14 new dishes in one month. Yup, that's the challenge I've taken on for January and so far, I'm happy to report that there was only one fail (not pictured here - you're welcome). Why the challenge? To branch out and try some new techniques. To use some cooking gear, such as the brown roasting dish you see in the chicken pic above, that has seen no action since purchase. To continue expanding my family's palate. And perhaps most importantly, to keep giving you the eye candy and easy ideas that make weekly menu planning possible. In case you need a little more oomph, check out these <a href="http://easiersimplerbetter.blogspot.com/2012/09/7-steps-to-weekly-menu-planning.html"><span style="color: blue;">tips on getting started with weekly menu planning </span></a>for your family.<br />
<br />
Thanks for checking out these new dishes. Please let me know if you try them and like them! <br />
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<h3 style="text-align: center;">
<span style="font-family: inherit;"></span></h3>
<h3 style="text-align: center;">
Sage & Garlic Roast Chicken with Pomegranate Black Pepper Glaze</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbcoULswP2SAER-8mSMLdpsSednuluOkpji9xN7BYk3l8cv4Xl1Rt6s-mzITVXtR1FVdz84Wl8Lkz8nb8K59cm8OBHB2VFgAgsruj1_ceodHZ15sccK3Pjoto9WzcwnG15go9LqncqxyM/s1600/roast-chicken-garlic-sage-butter-pomegranate-glaze+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt=" Sage & Garlic Roast Chicken with Pomegranate Black Pepper Glaze" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbcoULswP2SAER-8mSMLdpsSednuluOkpji9xN7BYk3l8cv4Xl1Rt6s-mzITVXtR1FVdz84Wl8Lkz8nb8K59cm8OBHB2VFgAgsruj1_ceodHZ15sccK3Pjoto9WzcwnG15go9LqncqxyM/s400/roast-chicken-garlic-sage-butter-pomegranate-glaze+-+Copy.JPG" title=" Sage & Garlic Roast Chicken with Pomegranate Black Pepper Glaze" width="400" /></a></div>
<h3 style="text-align: center;">
<span style="font-family: inherit;"><span style="color: blue;"><span style="color: black;"></span></span></span></h3>
<div style="text-align: left;">
<div style="text-align: center;">
<i>This dish sounds like it will be fancy and complicated, but it is most definitely not. Your kitchen will smell amazing and you'll look like a pro even though the effort is minimal.</i></div>
<b>Shortcuts</b><br />
<ul>
<li>Use pre-chopped root vegetables, such as butternut squash, from the produce section<b> </b></li>
</ul>
<br />
<b>Make Ahead Notes </b><br />
<ul>
<li>Soften butter and chop sage; combine butter, sage, garlic and salt and set aside for later (try not to let it "harden" up in the fridge)</li>
<li>Clean chicken and set it at room temp and dry for about 30 minutes before cooking. </li>
</ul>
</div>
<div style="text-align: left;">
<b><span style="color: blue;"><span style="color: black;">Ingredients</span></span></b></div>
<br />
<ul>
<li>4-5 pound fryer chicken (be sure to remove giblets and rinse cavity)</li>
<li>2 Tablespoons fresh sage, chopped</li>
<li>2 cloves garlic, peeled and chopped</li>
<li>4 Tablespoons softened butter, unsalted</li>
<li>1 teaspoon Kosher salt</li>
<li>2 cups (16 oz) pomegranate juice</li>
<li>1 teaspoon coarsely ground black pepper</li>
<li>Pomegranate seeds and sage leaves for garnish (optional)</li>
<li>Cubed seasonal vegetables; prep as needed and roast alongside the chicken (suggestions: butternut squash, acorn squash, new or sweet potatoes) </li>
</ul>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<b><span style="color: blue;"><span style="color: black;">Directions</span></span></b></div>
<br />
<ul>
<li>Preheat oven to 425°F. Finely chop the sage and garlic. Combine the butter, sage, garlic, and salt in a bowl and mix well until combined. Rub the butter over the entire chicken including the cavity and underneath the skin. Place any additional sage or garlic inside the cavity (optional). </li>
<li>Tie the drumstick ends together with cooking twine and tuck the wing tips in towards the chicken. </li>
<li>Place chicken in a roasting pan and add vegetables around the chicken. Drizzle vegetables lightly with olive oil and a little salt and pepper. Place the chicken in oven and roast for 1 hour and 15 minutes. </li>
<li>While the chicken is roasting, pour the pomegranate juice in a sauce pot and add pepper. Stir and bring to a boil. Reduce heat to medium and simmer until the juice has reduced by 3/4 and formed a syrup, about 15 minutes. The glaze is finished when it thickly coats the back of a spoon. Remove the chicken from the oven and pour half of the glaze over the chicken. If the glaze has hardened, heat it over low heat until fluid. Evenly spread the glaze over the chicken with a kitchen/pastry brush. Reserve leftover glaze for serving/plating. </li>
<li>Return the chicken to the oven and roast for an additional 10 minutes. Allow the chicken to rest for 5 to 10 minutes before carving. Carve and plate. Spoon pomegranate black pepper glaze over and garnish with pomegranate seeds, if desired.</li>
</ul>
<div>
<i><a href="http://www.insockmonkeyslippers.com/sage-and-garlic-roasted-chicken-with-pomegranate-and-black-pepper-glaze"><span style="color: blue;">Recipe</span></a> from In Sock Monkey Slippers blog </i></div>
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<br /></div>
<h3 style="text-align: center;">
<span style="font-family: inherit;"></span></h3>
<h3 style="text-align: center;">
Lemon Pepper Shrimp Scampi</h3>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUQbTbHgzSnCpHliGaHav65LfjMbiIYjXTF19Uh-Iq5Li78Quj6Do0GObPrNDzAS-uDIj5b7pKCBWFFtsWjysxYFIiq8Tl5p-sUqpf1Qob2JB0W55_A50rIA42JiEWBQmVr2TMgz6Xvo/s1600/IMG_1582.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lemon Pepper Shrimp Scampi served with orzo" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUQbTbHgzSnCpHliGaHav65LfjMbiIYjXTF19Uh-Iq5Li78Quj6Do0GObPrNDzAS-uDIj5b7pKCBWFFtsWjysxYFIiq8Tl5p-sUqpf1Qob2JB0W55_A50rIA42JiEWBQmVr2TMgz6Xvo/s400/IMG_1582.JPG" title="Lemon Pepper Shrimp Scampi" width="400" /></a></div>
<div style="text-align: center;">
<i>I grew up with a butter-laden version of shrimp scampi, so this is a bright and much lighter version.</i></div>
<br />
<b>Shortcuts</b><br />
<ul>
<li>Buy fresh or frozen shrimp that are already peeled and/or deveined<b> </b></li>
</ul>
<b>Make Ahead Notes </b><br />
<ul>
<li>Rinse, peel and devein shrimp; refrigerate until ready to cook<b> </b> </li>
<li>Chop parsley and set aside for later</li>
<li>Squeeze lemon juice into a small bowl and set aside for later<b> </b></li>
</ul>
<b> Ingredients</b><br />
<br />
<ul>
<li>1 cup uncooked orzo </li>
<li> 2 tablespoons chopped fresh parsley </li>
<li> 1/2 teaspoon salt, divided </li>
<li> 7 teaspoons unsalted butter, divided </li>
<li> 1 1/2 pounds peeled and deveined jumbo shrimp </li>
<li> 2 teaspoons minced fresh garlic </li>
<li> 2 tablespoons fresh lemon juice </li>
<li> 1/4 teaspoon freshly ground black pepper</li>
</ul>
<b>Directions</b><br />
<br />
<ul>
<li>Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.</li>
<li>While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.</li>
<li>Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.</li>
</ul>
<br />
<i><a href="http://www.myrecipes.com/recipe/lemon-pepper-shrimp-scampi-10000001880014/"><span style="color: blue;">Recipe</span></a> from Cooking Light</i><br />
<br />
<br />
<h3 style="text-align: center;">
Homemade Marinara Sauce</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3zMxEW26F27nGf-MbIHw_CGrJ4EZTKPPNkad79nVS9gvGUzSZxj40QxHx62Gkf8rPkbjmfHwCY4lFV4B5sLxYOBHNw8z_bg7guTb0noPZDkjS0ZwQSbWaWS2Az2_PLmecDQjU88mb4hc/s1600/homemade-marinara-sauce-1+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade Marinara Sauce" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3zMxEW26F27nGf-MbIHw_CGrJ4EZTKPPNkad79nVS9gvGUzSZxj40QxHx62Gkf8rPkbjmfHwCY4lFV4B5sLxYOBHNw8z_bg7guTb0noPZDkjS0ZwQSbWaWS2Az2_PLmecDQjU88mb4hc/s400/homemade-marinara-sauce-1+-+Copy.JPG" title="Homemade Marinara Sauce" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<i>Double or triple this recipe and freeze portions to use for things like lasagna or chicken Parmesan later.</i> </div>
<div style="text-align: center;">
<br /></div>
<b>Shortcuts</b><br />
<ul>
<li>Buy pre-chopped onion from the produce section<b> </b></li>
</ul>
<b> Make Ahead Notes </b><br />
<ul>
<li>Chop onion and parsley and set aside for later<b> </b></li>
</ul>
<div style="text-align: left;">
<b> Ingredients</b></div>
<ul>
<li>1 tablespoon good olive oil </li>
<li>1 cup chopped yellow onion (1 onion) </li>
<li>1 1/2 teaspoons minced garlic </li>
<li>1/2 cup good red wine, such as Chianti </li>
<li>1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped </li>
<li>1 tablespoon chopped fresh flat-leaf parsley </li>
<li>1 1/2 teaspoons kosher salt </li>
<li>1/2 teaspoon freshly ground black pepper</li>
</ul>
<b>Directions </b><br />
<ul>
<li>Heat the olive oil in a large (12-inch) skillet. Add the onion and saute
over medium heat until translucent, 5 to 10 minutes. Add the garlic
and cook for 1 more minute. Add the wine and cook on high heat,
scraping up all the brown bits in the pan, until almost all the liquid
evaporates, about 3 minutes. </li>
<li>Stir in the tomatoes, parsley, salt, and
pepper. </li>
<li>Cover, and simmer on the lowest heat for 15 minutes. </li>
</ul>
<div style="text-align: left;">
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<i><a href="http://www.foodnetwork.com/recipes/ina-garten/marinara-sauce-recipe/index.html"><span style="color: blue;">Recipe </span></a>from Ina Garten, Food Network </i></div>
<div style="text-align: left;">
<br /></div>
<h3 style="text-align: center;">
Extra Credit: Puff Pastry "Pop Tarts"</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExLnMc1Q1UGdAewCruGcKk_A9nA7JTxyGjOaqBKrd3RUG71wDyUkUWDB9y8UO80Ri_xLFLFh-07UU2uGCGrL4Mf4MCm_NFc0rilcp4isd6h1qqQyCFCc4HK73P3bnFyZCisXp63_Is_0/s1600/puff-pastry-pop-tarts+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExLnMc1Q1UGdAewCruGcKk_A9nA7JTxyGjOaqBKrd3RUG71wDyUkUWDB9y8UO80Ri_xLFLFh-07UU2uGCGrL4Mf4MCm_NFc0rilcp4isd6h1qqQyCFCc4HK73P3bnFyZCisXp63_Is_0/s400/puff-pastry-pop-tarts+-+Copy.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<i>These taste best warm after baking, but let them cool a bit because the jam inside is lava-hot if you get excited and bite into them too early.</i></div>
<div style="text-align: center;">
<br /></div>
<br />
<div style="text-align: left;">
<b>Ingredients</b></div>
<ul>
<li>One box frozen puff pastry (such as Pepperidge Farm)</li>
<li>3/4 cup (8oz.) fruit jam</li>
<li>1 tbsp cornstarch mixed with 1 tbsp cold water<b><br /></b></li>
</ul>
<b>Directions</b><br />
<ul>
<li>Place puff pastry on a baking sheet lined with parchment paper and allow it to defrost</li>
<li>Preheat to 375. </li>
<li>Mix the jam with the cornstarch/water in a
small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2
minutes. Remove from the heat, and set aside to cool. Use to fill the
pastry tarts.</li>
<li>Using a pizza cutter, cut out 12 rectangles from the puff pastry sheets.</li>
<li>Place a heaping spoonful of the jam mixture in the middle of 6 rectangles. Top with remaining 6 rectangles and crimp the edges together with a fork. </li>
<li>Bake the "tarts" at 375 F for 16-18 minutes.</li>
</ul>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i>Recipe adapted from <a href="http://smittenkitchen.com/blog/2010/04/homemade-pop-tarts/"><span style="color: blue;">Smitten Kitchen</span></a> and <a href="http://foodcomablog.com/2010/11/pumpkin-pie-pop-tarts/"><span style="color: blue;">Food Coma Blog</span></a></i></div>
<div style="text-align: center;">
</div>
<br />Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.com1tag:blogger.com,1999:blog-8921410115323092408.post-61786773902576516902013-01-07T23:39:00.001-08:002013-01-07T23:39:46.496-08:00Resolve to Have People Over: Weekly Menu 1/7/13<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxN8bSfpPrrw0B6fuwsQd5By6-Nfq0xIGr1dx634XzyCDL6qj_dFcS_BKcvzqdrAi1RPdyh4SoVGtG8-VEjIzlDn68Gyt1i_CoO8g6yx20a4F7M7kQOOx1aRKDnk4QczK8IKKBT6QlM-Y/s1600/easier-simpler-better-weekly-menu-12-31-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pasta salad, enchiladas, shrimp and more - dishes to host a casual dinner party" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxN8bSfpPrrw0B6fuwsQd5By6-Nfq0xIGr1dx634XzyCDL6qj_dFcS_BKcvzqdrAi1RPdyh4SoVGtG8-VEjIzlDn68Gyt1i_CoO8g6yx20a4F7M7kQOOx1aRKDnk4QczK8IKKBT6QlM-Y/s1600/easier-simpler-better-weekly-menu-12-31-12.jpg" height="384" title="Easier SImpler Better - Four family friendly dinners" width="640" /></a></div>
<br />
Happy New Year, friends! After going somewhat dark here on the blog over the past couple of weeks to unplug and enjoy family and friends, I<i>'</i>m back and inspired by the "cook new things" <a href="http://www.dinneralovestory.com/seven-days-seven-meals-are-you-in/"><span style="color: blue;">challenge</span></a> on one of my favorite blogs, <a href="http://www.dinneralovestory.com/"><span style="color: blue;">Dinner a Love Story</span></a>. The challenge I'll take on is to cook 14 new dishes in the next month. That sounds a little crazy now that I see it in writing.<br />
<br />
While I ramp that up after doing no cooking on vacation, I bring you some Easier Simpler Better favorites. The theme this week is "Resolve to Have People Over" because I want to make a bigger effort this year to invite friends over for dinner, especially friends that we don't see as often as we'd like. So many times I psyche myself out when it comes to inviting friends over for dinner. "I won't have time to pull it off! There won't be enough food! The house is a bomb!" But I'm trying to remember how I feel as a guest. Food pretty much always tastes better when someone else made it for you. It's such a nice break to have someone else figure out what's for dinner. Guests will happily bring a salad or dessert. No one will notice if the floor is vacuumed. <br />
<br />
Here are some favorite no-fail recipes that <span style="font-family: inherit;">are great for sharing and can be easily doubled. And they</span> can mostly be made ahead so you can enjoy your good company when they arrive. Cheers!<br />
<br />
<h3 style="text-align: center;">
Chicken Caesar Pasta Salad</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw9dTH-jWBD1mTyvhkut93lH4K6jKMd_0a_GnbVU9pzJ5zrPVhvKw7HG24BQp8RwP6jsLmPhNEWJU1Oh_3WZb-qbmRX5yUteXsx911-BUQQvZPWrim2SZLSnPEUzWjvsSd7b4aaXu1MAs/s1600/chicken-caesar-pasta-salad.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken Caesar Pasta Salad - a casual dish for entertaining friends" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw9dTH-jWBD1mTyvhkut93lH4K6jKMd_0a_GnbVU9pzJ5zrPVhvKw7HG24BQp8RwP6jsLmPhNEWJU1Oh_3WZb-qbmRX5yUteXsx911-BUQQvZPWrim2SZLSnPEUzWjvsSd7b4aaXu1MAs/s400/chicken-caesar-pasta-salad.JPG" height="300" title="Chicken Caesar Pasta Salad" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<br />
<b>Sides: </b>Baked sweet potatoes<br />
<br />
<b>Shortcuts</b><br />
<ul>
<li>Buy feta cheese that's already crumbled</li>
</ul>
<b> Make Ahead Notes</b><br />
<ul>
<li>Slice Romaine lettuce, tomatoes and basil; chop tomatoes and parsley<b> </b></li>
</ul>
<b>Ingredients</b><br />
<ul>
<li>3 cups skinned, shredded roasted chicken breast (I use store-bought rotisserie chicken) </li>
<li> 3 cups hot cooked penne (about 6 ounces uncooked pasta) </li>
<li> 2 cups thinly sliced romaine lettuce </li>
<li> 1 1/2 cups halved cherry tomatoes </li>
<li> 1/2 cup thinly sliced fresh basil </li>
<li> 1/2 cup chopped green onions </li>
<li> 1/3 cup creamy Caesar dressing </li>
<li> 1/4 cup chopped fresh parsley </li>
<li> 1 (4-ounce) package crumbled feta cheese </li>
<li> 1 garlic clove, minced</li>
</ul>
<b>Directions</b><br />
Combine all ingredients in a large bowl; toss well to coat.<br />
<br />
<i><a href="http://www.myrecipes.com/recipe/caesar-chicken-pasta-salad-10000000222335/"><span style="color: blue;">Recipe</span></a> adapted from MyRecipes.com</i><br />
<br />
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<h3 style="text-align: center;">
<span style="font-family: inherit;">Orzo with Shrimp, Feta Cheese & White Wine</span></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpc_tnpsN4m6RtyuoUNE-iIAhZlQ42THkvYQt6HdeuTH7xsukqq5nip1GYKPNkA4yPhyk2MIu4S_zAAY7SXnp49kcRsThxAhhphlCSApLlaYcMJJUcpcBc5S1gaXwlRsQslqE3ZFkyv5s/s1600/feta-shrimp-pasta-1.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Orzo with Shrimp, Feta, Tomatoes and White Wine - an easy casual entertaining dinner" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpc_tnpsN4m6RtyuoUNE-iIAhZlQ42THkvYQt6HdeuTH7xsukqq5nip1GYKPNkA4yPhyk2MIu4S_zAAY7SXnp49kcRsThxAhhphlCSApLlaYcMJJUcpcBc5S1gaXwlRsQslqE3ZFkyv5s/s320/feta-shrimp-pasta-1.JPG" height="300" title="Orzo with Shrimp, Feta, Tomatoes and White Wine" width="400" /></a></div>
<h3>
</h3>
</div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"></span><br />
<br />
<b>Side:</b> Crusty Italian bread<br />
</div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b>Shortcuts:</b></span></div>
</div>
<ul>
<li><span style="font-family: inherit;">Use pre-grated Parmesan cheese</span></li>
<li><span style="font-family: inherit;">Buy frozen, raw shrimp that are already peeled and de-veined</span></li>
</ul>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b>Make Ahead Notes:</b></span></div>
<ul>
<li><span style="font-family: inherit;">If using fresh, grate the Parmesan cheese ahead, lightly cover and put
in fridge for later</span></li>
<li><span style="font-family: inherit;">If using frozen shrimp, place them in a colander and run cool water
over them for a minute or two to start defrosting. Drain and place in a
covered bowl in the fridge until ready to cook.</span></li>
<li><span style="font-family: inherit;">Rinse, dry and chop basil to use later. If you have a kid who’s handy with
scissors, have them cut up the basil with a clean pair.</span></li>
</ul>
<b><span style="font-family: inherit;">Ingre</span>dients</b><br />
<ul>
<li>8 ounces orzo (rice-shaped pasta)</li>
<li>6 tablespoons olive oil</li>
<li>1 cup crumbled feta cheese</li>
<li>1/4 cup freshly grated Parmesan cheese</li>
<li>2 tablespoons plus 1/4 cup chopped fresh basil </li>
<li> 1 pound uncooked medium shrimp, peeled, deveined</li>
<li>2 garlic cloves, chopped</li>
<li>1 14 1/2-ounce can diced tomatoes in juice</li>
<li>1/2 cup dry white wine</li>
<li>2 teaspoons dried oregano</li>
<li>1/2 teaspoon dried crushed red pepper</li>
</ul>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<b>Directions</b></div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<ul>
<li>Preheat oven to 400°F. Brush 11x7-inch glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish.</li>
<li>Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp on top of orzo. </li>
<li>Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp. </li>
<li>Bake orzo until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve. </li>
</ul>
</div>
<i>Find the <a href="http://www.epicurious.com/recipes/food/views/Orzo-with-Shrimp-Feta-Cheese-and-White-Wine-107904" style="color: blue;" target="_blank">recipe</a> on Epicurious </i><br />
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<br /></div>
<h3 style="text-align: center;">
Honey Lime Chicken Burritos</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmtfb9QZSj10xMFe0oLo8-LUFUkQIz2G11ENFdIdMabBaA6IiuRUjBbppSLP2wN2v-8J6xBlcy-EyWfL0ixyuIG2uQ8PRKsYwIOhSQAfGmUvd5XFP9aNZhJPBifVHFFCPjDZ-TxQAB-bk/s1600/honey-lime-chicken-burritos.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy way to use cooked, shredded chicken: Homey Lime Chicken Burritos" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmtfb9QZSj10xMFe0oLo8-LUFUkQIz2G11ENFdIdMabBaA6IiuRUjBbppSLP2wN2v-8J6xBlcy-EyWfL0ixyuIG2uQ8PRKsYwIOhSQAfGmUvd5XFP9aNZhJPBifVHFFCPjDZ-TxQAB-bk/s400/honey-lime-chicken-burritos.JPG" height="300" title="Honey Lime Chicken Burritos" width="400" /></a></div>
<br />
<br />
<b>Sides: </b>Guacamole + chips or the <a href="http://easiersimplerbetter.blogspot.com/2012/08/weekly-menu-86.html"><span style="color: blue;">avocado and black bean salad</span></a> found in a previous Weekly Menu<br />
<br />
<b>Short Cuts</b><br />
<ul>
<li>Use rotisserie chicken instead of cooking the chicken yourself</li>
<li>Use bagged, shredded cheese </li>
</ul>
<b>Make Ahead Notes</b><br />
<ul>
<li>If shredding cheese yourself, do this ahead and put in fridge for later</li>
<li>Juice the limes; mix up the honey-lime mixture and set aside for later </li>
</ul>
<b>Ingredients</b><br />
<ul>
<li>4 chicken breasts, cooked & shredded</li>
<li>1 12-15 oz. bottle salsa verde (green salsa)</li>
<li>1/3 cup honey</li>
<li>1/4 cup lime juice</li>
<li>1 TBSP chili powder</li>
<li>1 tsp garlic powder</li>
<li>1/4 tsp salt</li>
<li>1 cup heavy whipping cream</li>
<li>8-10 flour tortillas</li>
<li>4 cups shredded Monterey Jack cheese</li>
</ul>
<div>
<b>Directions</b></div>
<div>
<ul>
<li>In a large bowl; whisk together honey, lime juice, chili powder,
garlic powder and salt. Add cooked, shredded chicken to the lime
mixture. Let sit 10 minutes. </li>
<li>In a 9×13 pan, pour 3/4 of the salsa verde bottle to cover the bottom of the pan. Set aside the remainder sauce. </li>
<li>Take a flour tortilla and fill with a couple tablespoons of
chicken and cheese. Roll up and place seam side down in the salsa
verde pan. Repeat process until all tortillas are filled. After you
have removed all of the chicken, there will be some remaining lime sauce
in the bowl. Add the remaining salsa verde and heavy whipping cream
to the lime sauce and mix. Pour mixture over the filled burritos and
cover with remaining cheese. Bake at 350 degrees for 30-40 minutes or
until cheese is brown & bubbly. </li>
</ul>
</div>
<div>
<br /></div>
<div>
<i><a href="http://thekrazycouponlady.com/2011/04/07/krazy-in-the-kitchen-sweet-lime-enchiladas/"><span style="color: blue;">Recipe</span></a> adapted from The Krazy Coupon Lady</i> <i>site</i><br />
<br />
<h3 style="text-align: center;">
<b>Baked Stuffed Pasta Shells</b></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJae-74S6mRAIhJIDIb56IDhWE2x6fZGbMIkzPGxnBDLMmlXGu0BooVCzr9gn8LhHgMkP5MxP99fikOKwt7MrDwa76AlQ7FgvQlD7LCVebXGNsI7MsIh0PSqcBylD9XUgcAmlpheKke0/s1600/IMG_1345.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Pasta Shells Stuffed with Ricotta and Mozzarella and Baked" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJae-74S6mRAIhJIDIb56IDhWE2x6fZGbMIkzPGxnBDLMmlXGu0BooVCzr9gn8LhHgMkP5MxP99fikOKwt7MrDwa76AlQ7FgvQlD7LCVebXGNsI7MsIh0PSqcBylD9XUgcAmlpheKke0/s400/IMG_1345.JPG" height="300" title="Baked Stuffed Shells" width="400" /></a></div>
<div style="text-align: center;">
</div>
<div style="text-align: left;">
<br />
<br /></div>
<div style="text-align: left;">
<b>Make Ahead Notes </b><br />
<ul>
<li>Chop herbs - have a kid cut them with clean scissors if you can<b> </b></li>
<li>Combine cheese filling and refrigerate for later</li>
<li>Cook pasta shells - be sure to rinse well with cold water and drain </li>
<li>If possible, assemble the shells completely and just bake when you are ready to eat</li>
</ul>
</div>
<div style="text-align: left;">
<b>Ingredients</b></div>
<div>
<ul>
<li>12 ounces jumbo pasta shells </li>
<li>1 1/4 cups mozzarella cheese, shredded (Reserve 1/4 cup) </li>
<li>1 cup Parmesan cheese, grated </li>
<li>2 lbs ricotta cheese </li>
<li>4 large eggs, lightly beaten </li>
<li>1 teaspoon black pepper </li>
<li>1 teaspoon garlic powder </li>
<li>1 tablespoon dried parsley </li>
<li>8 ounces spaghetti sauce (jarred or homemade) </li>
<li>fresh basil, chopped, for garnish </li>
</ul>
<b>Instructions </b><br />
<div>
<ul>
<li> In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente. </li>
<li> Drain and cool immediately with cold water. </li>
<li> Drain and place open side down on paper towels. </li>
<li> In a medium bowl, combine the rest of ingredients except the spaghetti sauce. </li>
<li> Reserve the 1/4 cup of Mozzarella. </li>
<li> Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish. </li>
<li> Preheat oven to 375 degrees Fahrenheit. </li>
<li> Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan. </li>
<li> Pour the rest of sauce over the stuffed shells. </li>
<li> Loosely cover with foil and bake for 40 minutes. </li>
<li> During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top. </li>
<li> Bake 5 more minutes. Garnish with fresh chopped basil.</li>
</ul>
</div>
</div>
<i><a href="http://www.food.com/recipe/baked-stuffed-pasta-shells-106618"><span style="color: blue;">Recipe </span></a>from Food.com </i><br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.com0tag:blogger.com,1999:blog-8921410115323092408.post-54751684076172659742012-12-28T21:58:00.003-08:002012-12-28T21:58:54.933-08:00How to Reuse Stuff: Holiday CardsI bet you have a big, beautiful pile of holiday cards from friends and family right about now, just like we do. While most of them may be photo cards, there will probably be a handful that are the good, old fashioned illustrated kind. Before you toss them, set them aside for a low-effort craft that recycles the cards for the next holiday into gift tags. You may be more inclined to just shell out $1.49 for sheets of peel and stick gift tags, and believe me, I have those too. But this little project is something my mom did with me starting when I was around 7 or 8, and now my kids love to do it. Once you get them started, they may want to do it all on their own. If nothing else, you'll feel a little greener for doing it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEVdI1Sx1mO0SrvbcjxGNN1yb1TDRnlRXokKm-iQjfR4UMIM60K9KDYqSfZ9C2ps-gjWdaA0k-v_MIOvcN21fCG5G9je51yMJG4lrfL72YvIPuN0atpXugK-3N_9sa-2BcSYeHsqGYTVo/s1600/easier-simpler-better-reuse-holiday-cards.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEVdI1Sx1mO0SrvbcjxGNN1yb1TDRnlRXokKm-iQjfR4UMIM60K9KDYqSfZ9C2ps-gjWdaA0k-v_MIOvcN21fCG5G9je51yMJG4lrfL72YvIPuN0atpXugK-3N_9sa-2BcSYeHsqGYTVo/s1600/easier-simpler-better-reuse-holiday-cards.jpg" height="384" width="640" /></a></div>
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<h3 style="text-align: center;">
The supplies</h3>
<br />
<ul>
<li>Illustrated holiday cards (not photo cards) </li>
<li>Pinking shears to make a decorative edge when you cut. These are optional - a straight edge with standard scissors is fine too.</li>
<li>A hole puncher</li>
<li>A "To/From" stamp and ink pad. This is optional - you can write in "To" and "From" yourself.</li>
<li>Thin ribbon</li>
</ul>
<h3 style="text-align: center;">
How to make gift tags recycled from holiday cards:</h3>
<ol>
<li>With pinking shears or regular scissors, cut out a good image area from a card, making sure that the back side is blank.</li>
<li>Punch a hole near the top edge of the tag.</li>
<li>Use your stamp and ink to add "to" and "from" on the back of the tag or just write it yourself.</li>
<li>Tie a length of thin ribbon through the punched hole.</li>
<li>Now you have cute, semi-homemade gift tags!</li>
</ol>
Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.com0tag:blogger.com,1999:blog-8921410115323092408.post-16096522035380998622012-12-17T22:52:00.001-08:002013-01-14T22:27:29.837-08:00One-Dish Dinners: Weekly Menu 12/17<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOGAgbNuY6ErMhyTWrmsAsbYPVsB-yCHX25obGdB6zcYqPvlHahNa9RwEpU0a2Z1pAc7_hNmDxQY3GPgfE6BZ13npnVPx2c3Ms_IGbGyX54fNdxElwB3RCATC8G24EEpoBeZUBY0xDRYQ/s1600/easier-simpler-better-weekly-menu-12-17-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="One Dish Family Friendly Dinners" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOGAgbNuY6ErMhyTWrmsAsbYPVsB-yCHX25obGdB6zcYqPvlHahNa9RwEpU0a2Z1pAc7_hNmDxQY3GPgfE6BZ13npnVPx2c3Ms_IGbGyX54fNdxElwB3RCATC8G24EEpoBeZUBY0xDRYQ/s640/easier-simpler-better-weekly-menu-12-17-12.jpg" title="Easier Simpler Better Weekly Menu One Dish Meals" width="640" /></a></div>
<br />
Some evenings, one dish is about all I can handle. Oh, you too? If I can get a protein plus veggies and maybe a pasta or potato into a single dish, I feel like I've gotten away with something. <br />
<br />
I have to share some details about how we eat our dinners because yours may go down like this too. Tonight, I tried the Baked Chicken Fajitas for the first time, which I served with baked beans on the side. That's a weird side for fajitas, I know, but I had mistaken the can in my pantry for refried beans earlier in the day. All in all, the dish was a success, but here's how success looked: my husband and I ate the fajitas, assembled the conventional way with lots of hot sauce. My cave woman 9-year old mowed the chicken and onions... then more chicken. My 6 year old ate no chicken, as far as I could tell and stuffed her tortilla with baked beans and shredded cheese, but nothing else, and called it good. My 4 year old ate an empty tortilla, maybe a few beans, a fistful of shredded cheese and a pear that he begged for from our fruit bowl. I share this because no matter how well composed these home-cooked dinners may look and sound to you in the pictures and descriptions, we always have some level of improv and deconstruction at the table. I say keep calm and keep cooking.<br />
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<h3 style="text-align: center;">
Ziti with Tomatoes, Spinach & Gouda</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJz7_6ENPfWHJDL9PCtbhKN2wSEnC9JhqVF4ejfMXJ3v9c_VvhSOjiPNW825zl9lDkS9qMjsu1Liq1w15UsoZ9g7ewF_KWQBjz7GkgByDaJXqQyi0jRcxxSxKFAKDhBkRfTI9E1xZBfU/s1600/baked-ziti-tomatoes-spinach.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Ziti with Tomatoes, Spinach and Gouda in a bowl" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJz7_6ENPfWHJDL9PCtbhKN2wSEnC9JhqVF4ejfMXJ3v9c_VvhSOjiPNW825zl9lDkS9qMjsu1Liq1w15UsoZ9g7ewF_KWQBjz7GkgByDaJXqQyi0jRcxxSxKFAKDhBkRfTI9E1xZBfU/s400/baked-ziti-tomatoes-spinach.JPG" title="Baked Ziti with Tomatoes, Spinach and Gouda" width="400" /></a></div>
<br />
<div style="text-align: center;">
<i>This veggie-packed dish usually passes the kid taste test because it involves pasta and good cheese. You can also set aside some plain cooked pasta and a few of the ingredients to assemble a separate portion for picky eaters.</i></div>
<br />
<b>Side: </b>Garlic bread<b> </b><br />
<br />
<b>Shortcuts</b><br />
<ul>
<li>Buy pre-shredded Gouda (my local store offers shredded Gouda now)<b> </b></li>
</ul>
<b>Make Ahead Notes </b><br />
<ul>
<li>Chop vegetables and set aside for later</li>
<li>Shred cheese </li>
</ul>
<b> Ingredients</b><br />
<ul>
<li> 8 ounces uncooked ziti </li>
<li> 1 tablespoon olive oil </li>
<li>1 cup chopped onion <br /> 1 cup chopped yellow bell pepper <br /> 3 garlic cloves, minced <br /> 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano <br /> 1 (10-ounce) can Italian seasoned diced tomatoes (such as Rotel Bold Italian) <br /> 4 cups baby spinach <br /> 1 1/4 cups (5 ounces) shredded, smoked Gouda cheese, divided <br /> Cooking spray</li>
</ul>
<br />
<b>Directions</b><br />
<ul>
<li>Preheat oven to 375°.</li>
<li>Cook pasta according to package directions, omitting salt and fat. Drain well.</li>
<li>Heat the oil in a Dutch oven over medium-high heat. Add onion and pepper; sauté 5 minutes. Add garlic to pan; sauté 2 minutes or until onion is tender. Stir in tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Add spinach to pan; cook 30 seconds or until spinach wilts, stirring frequently. Remove from heat. </li>
<li>Add pasta and 3/4 cup cheese to tomato mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; sprinkle evenly with remaining cheese. </li>
<li>Bake at 375° for 15 minutes or until cheese melts and begins to brown.</li>
</ul>
<i><a href="http://www.myrecipes.com/recipe/ziti-baked-with-spinach-tomatoes-smoked-gouda-10000000592280/"><span style="color: blue;">Recipe</span></a> from MyRecipes.com</i><br />
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<h3 style="text-align: center;">
Baked Chicken Fajitas<i> </i></h3>
<i> </i> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz87U-BwM0eRvNzLaYmTonS7lKg3sWlKoCteqW1BzJDtPvZE61f0j6yOnaDtfz2qGrB3eybQl9TDlPR0kJe3_IJOYNrR6QNZ0ffNiuGZXvPDgdBP-QFgkcURjI6DByvs6doNGSD2dLRqU/s1600/IMG_1598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Chicken Fajitas with onions, peppers and tomatoes" border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz87U-BwM0eRvNzLaYmTonS7lKg3sWlKoCteqW1BzJDtPvZE61f0j6yOnaDtfz2qGrB3eybQl9TDlPR0kJe3_IJOYNrR6QNZ0ffNiuGZXvPDgdBP-QFgkcURjI6DByvs6doNGSD2dLRqU/s400/IMG_1598.JPG" title="Baked Chicken Fajitas" width="400" /></a></div>
<div style="text-align: center;">
<i>Chicken, peppers, onions, tomatoes and fajita seasonings... in one dish!! Though this preparation isn't exactly traditional, it is super convenient and really flavorful.</i></div>
<br />
<b>Sides: </b>Warmed tortillas and toppings such as shredded cheese, sour cream, guacamole, hot sauce<br />
<br />
<b>Shortcuts</b><br />
<ul>
<li>Although I haven't tried this, I imagine you could buy a packet of pre-mixed fajita seasoning instead of combining the seasoning blend yourself<b> </b></li>
</ul>
<b> Make Ahead Notes </b><br />
<ul>
<li>Coat baking pan with cooking spray; chop the veggies and put them right into the pan for later</li>
<li>Chop chicken</li>
<li>Mix seasonings</li>
<li>You could combine all ingredients ahead and allow the chicken and veggies to marinate in the fridge; bake later</li>
</ul>
<br />
<b>Ingredients</b><br />
<ul>
<li>1 pound boneless, skinless chicken breasts, cut into strips (or use boneless, skinless chicken thighs)</li>
<li> 1 (15 ounce) can diced tomatoes, mostly drained</li>
<li> 1 (4 ounce) can diced green chilies</li>
<li> 1 medium onion, sliced</li>
<li> 1 large bell pepper, seeded and sliced</li>
<li> 2 Tablespoon vegetable oil</li>
<li> 2 teaspoons chili powder</li>
<li> 2 teaspoons cumin</li>
<li> 1/2 teaspoon garlic powder</li>
<li> 1/2 teaspoon dried oregano</li>
<li> 1/4 teaspoon salt</li>
<li> 12 flour tortillas, warmed to serve</li>
</ul>
<b>Directions </b><br />
<br />
<ul>
<li>Preheat the oven to 400 degrees. </li>
<li>Grease a 13×9 baking dish. Mix together chicken, tomatoes, chilies, peppers, and onions in the dish. </li>
<li>In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve with warmed tortillas and enjoy!</li>
</ul>
<br />
<i><a href="http://www.sixsistersstuff.com/2012/01/baked-chicken-fajitas-recipe.html"><span style="color: blue;">Recipe</span></a> from SixSistersStuff Blog</i><br />
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<br />
<h3 style="text-align: center;">
Rosemary Chicken with Pesto Potatoes</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6_vnG6QCSKEwQshJ27oGCQZCVAjy4C_MJSfMtuxebvPsskQbaov3t2ZYjY1AZ07Fby9fnzCCqrvWh26w-Z7neZFeVsuj4tu-BpnMvNFME2J3RYhgKUaIFh882g3WDazUHQI_0cRBw8g/s1600/chicken-pesto-potatoes-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Rosemary Chicken with Pesto Potatoes" border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6_vnG6QCSKEwQshJ27oGCQZCVAjy4C_MJSfMtuxebvPsskQbaov3t2ZYjY1AZ07Fby9fnzCCqrvWh26w-Z7neZFeVsuj4tu-BpnMvNFME2J3RYhgKUaIFh882g3WDazUHQI_0cRBw8g/s400/chicken-pesto-potatoes-1.jpg" title="Rosemary Chicken with Pesto Potatoes" width="400" /></a></div>
<div style="text-align: center;">
<i>I went to the store to buy ingredients for one dinner recipe and got totally distracted by a different recipe I spied on a package of Simply Potatoes that I happened to pick up. I was powerless against the suggestion of pesto. Sounded good, and here it is!</i></div>
<br />
<b>Sides: </b>Give yourself a break and buy a salad kit with dressing included. And make one of your kids assemble it if possible.<br />
<br />
<b>Make Ahead Notes </b><br />
<ul>
<li><b> </b>Mix up dry seasonings and set aside for later<i><br /></i></li>
</ul>
<b>Ingredients</b><br />
<ul>
<li>1 package Simply Potatoes® Diced Potatoes with Onion (I found them in the refrigerated section where eggs are kept) </li>
<li> 1/4 cup refrigerated pesto with basil (I used Buitoni)</li>
<li> 1 tablespoon dried rosemary, crushed </li>
<li> 1/2 teaspoon garlic salt </li>
<li> 1/2 teaspoon freshly ground black pepper </li>
<li> 1 package (approx. 3.5 lbs) fryer chicken pieces, skinned if desired
</li>
</ul>
<b>Directions </b><br />
<ul>
<li>
<span class="instructions">
</span>Heat oven to 400°F. Spray 13x9-inch baking dish with nonstick cooking spray. Stir together Simply Potatoes and pesto until potatoes are well coated. Spread into thin layer in bottom of baking dish. </li>
<li>In small bowl stir rosemary, salt and pepper until well blended. Rub spice mixture over chicken. Arrange chicken, skin side up, on top of potatoes. (NOTE: The chicken cooked just fine, but if you like your skin a bit more crispy, you may want to quickly brown the chicken skin-side down in a pan before placing it in the pan with the potatoes to bake.)</li>
<li>Bake, uncovered, 40 to 45 minutes or until juices in chicken run clear. </li>
</ul>
<br />
<i><a href="http://www.simplypotatoes.com/recipes/recipeView.cfm?RecipeID=0004a"><span style="color: blue;">Recipe</span> </a>from Simply Potatoes </i><br />
<br />
<h3 style="text-align: center;">
Chicken and Gruyere Turnovers</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6CGOpyF8rK_KeQuEPe4yiYUHV28lzSy3cW3eyQBGffPNjAJWaaxxh0FjmGRTaSca5xVXHk0EwsQIKkLO_v1Y-IRV2RkVEJTgFExyKXJl5iA53FXFIPi8X0RQYpr6m4qS5qbGtEFDe8jI/s1600/chicken-gruyere-turnovers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken and Gruyere Turnovers made with puff pastry" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6CGOpyF8rK_KeQuEPe4yiYUHV28lzSy3cW3eyQBGffPNjAJWaaxxh0FjmGRTaSca5xVXHk0EwsQIKkLO_v1Y-IRV2RkVEJTgFExyKXJl5iA53FXFIPi8X0RQYpr6m4qS5qbGtEFDe8jI/s400/chicken-gruyere-turnovers.JPG" title="Chicken and Gruyere Turnovers" width="400" /></a></div>
<div style="text-align: center;">
<i>Seriously, I am a little obsessed with puff pastry right now. I wish you could see the cheesy good stuff inside. I think the fillings could be just about anything you want or have left over - ham and cheese would be really tasty. And these are a perfect accompaniment to soup for an easy weeknight dinner.</i><b> </b><i>We ate them with the <a href="http://easiersimplerbetter.blogspot.com/2012/11/save-energy-for-turkey-day-weekly-menu.html">slow cooker Butternut Squash Soup</a> from a previous Weekly Menu.</i><b><br /></b></div>
<br />
<b> </b><br />
<b>Make Ahead Notes </b><br />
<ul>
<li>Shred chicken<b> </b>and cheese<b>; </b>if you're pressed for time, just slice the cheese into thin strips</li>
<li>Allow the pastry to thaw for about 20 minutes at room temperature</li>
</ul>
<b> Ingredients</b><b> </b><br />
<ul>
<li>1 1/2 cups shredded rotisserie chicken</li>
<li>1 1/2 cups shredded Gruyère</li>
<li>1 cup frozen peas, thawed</li>
<li>2 sheets (one 17.25-ounce package) frozen puff pastry, thawed</li>
<li>1 large egg, beaten</li>
<li>1/4 cup Dijon mustard<b> </b></li>
<li>NOTE: <b> </b>I recommend sprinkling the filling<b> </b>with salt and freshly ground black pepper<b><br /></b></li>
</ul>
<b>Directions </b><br />
<ul>
<li>Heat oven to 400° F. In a medium bowl, combine the chicken, Gruyère, and peas.</li>
<li>Open up the puff pastry sheets onto a baking sheet so you have two large rectangles. Cut each sheet of puff pastry in half to form 4 rectangles. Dividing evenly, top half of each rectangle with the chicken mixture. Fold over and seal the turnovers; brush the tops with the egg. Bake
until golden, 20 to
25 minutes. Serve with the mustard. </li>
</ul>
<i><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-and-gruyere-turnovers-00000000052482/index.html"><span style="color: blue;">Recipe</span></a> from Real Simple</i> Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.com0tag:blogger.com,1999:blog-8921410115323092408.post-22563596893787335322012-12-10T22:31:00.000-08:002012-12-10T22:31:59.134-08:00Cooking from the Pantry: Weekly Menu 12/10<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsd2Q3uT09pwhzyUopE9OxbxsDEvgdLuzrf9yNo5LOKOxwDBf0FrpsbcTYQugaC7hqOvMO_DfOmTEjYiN3YO0peWh1C0lwNheR31i-9h4RUypccg_IHIuwJrXj9vwxJg2OHLoq7XlvJ5o/s1600/easier-simpler-better-weekly-menu-12-10-2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Salmon, Pasta, Meatballls, Potatoes. Family friendly, easy dinners" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsd2Q3uT09pwhzyUopE9OxbxsDEvgdLuzrf9yNo5LOKOxwDBf0FrpsbcTYQugaC7hqOvMO_DfOmTEjYiN3YO0peWh1C0lwNheR31i-9h4RUypccg_IHIuwJrXj9vwxJg2OHLoq7XlvJ5o/s640/easier-simpler-better-weekly-menu-12-10-2012.jpg" title="Easier Simpler Better Weekly Menu 12-10-2012" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebTsZ_FNiI4N63dxL1HeWFfYTojtsUSeGIIQpkRT6-ci3w1VHQTfvA2UW3yZcCncExbfzlo8p5tFLn5NCpf7Fg-V6uUR9SH-peuoGWRPkXPo2YhXxbLgEMvfH0Gn28eFyOtjrUX06Rfo/s1600/IMG_1461.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQwuEIXPBfR3mqU93v9HT_RQyEUNBQt9E8ynTH4ZKXBamytxX4-GqS7sYuHCjB5kkywKON-fUww4CTIh9sNVjnFfnqXCpWy6iKiAmxk8GFhmlwRZTPSJJSCFUL-2vzOiPQzpo0IorNSQ/s1600/IMG_0306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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With all the extra food shopping I do during the holidays, especially for ingredients that I don't usually have on hand, like almond extract or stuffing, I find myself evaluating the pantry staples that I stare at (but don't use up) day in and day out.</div>
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Hence this week's pantry raid, where I aimed to use up things like boxes of pasta, bags of rice and cans of diced tomatoes. My pantry is a bit clearer and we had some damn good results, thanks to fantastic recipes from a few of my favorite food bloggers and cooking sites.</div>
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In case you also need a pantry purge, here are some other recipes from past Weekly Menus that use up pantry ingredients:</div>
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<a href="http://easiersimplerbetter.blogspot.com/2012/10/weekly-menu-108-low-brow-chow.html"><span style="color: blue;">Easy Asian Beef and Noodles</span></a>: use up packs of Ramen noodles</div>
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<a href="http://easiersimplerbetter.blogspot.com/2012/09/weekly-menu-917-prep-once-eat-twice.html"><span style="color: blue;">Roast Sticky Chicken</span></a>: use up lots of spices </div>
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<a href="http://easiersimplerbetter.blogspot.com/2012/11/meatless-wonder-weekly-menu-115.html"><span style="color: blue;">Vegetarian Burritos</span></a>: use up canned beans</div>
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<a href="http://easiersimplerbetter.blogspot.com/2012/11/save-energy-for-turkey-day-weekly-menu.html"><span style="color: blue;">Italian Sausage Soup</span></a>: use up cans of broth and diced tomatoes </div>
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What do you want to use up in your pantry?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebTsZ_FNiI4N63dxL1HeWFfYTojtsUSeGIIQpkRT6-ci3w1VHQTfvA2UW3yZcCncExbfzlo8p5tFLn5NCpf7Fg-V6uUR9SH-peuoGWRPkXPo2YhXxbLgEMvfH0Gn28eFyOtjrUX06Rfo/s1600/IMG_1461.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebTsZ_FNiI4N63dxL1HeWFfYTojtsUSeGIIQpkRT6-ci3w1VHQTfvA2UW3yZcCncExbfzlo8p5tFLn5NCpf7Fg-V6uUR9SH-peuoGWRPkXPo2YhXxbLgEMvfH0Gn28eFyOtjrUX06Rfo/s1600/IMG_1461.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a> </div>
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Asian Salmon Bowl with Lime Sauce</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnc-ZEbUYazByZ112Qe7dCo117oceni7OSMJlV_R8TpXvH52qGMk_vOt4stDjierUrBZWYoTdFIyxRSWclu_c9W4xktwzRApfTgL0mb87h3l8EzA8zyYlFoSChZ5Sg1pNRybts3eGwojM/s1600/IMG_1218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Asian Salmon over rice with broccoli and a lime soy sauce" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnc-ZEbUYazByZ112Qe7dCo117oceni7OSMJlV_R8TpXvH52qGMk_vOt4stDjierUrBZWYoTdFIyxRSWclu_c9W4xktwzRApfTgL0mb87h3l8EzA8zyYlFoSChZ5Sg1pNRybts3eGwojM/s400/IMG_1218.JPG" title="Asian Salmon Bowl with Lime Sauce" width="400" /> </a></div>
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<i> Protein + veggies + rice = a one-bowl meal. Convenient, no?</i></div>
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<br /></div>
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<b>Sides: </b>With one-bowl meals, sides aren't really necessary, though Mandarin oranges or peeled Clementines would be a good addition.</div>
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<br /></div>
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<b>Shortcuts</b></div>
<ul>
<li>Use pre-cooked, bagged rice such as Trader Joe's or Uncle Ben's Ready Rice<b> </b></li>
</ul>
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<b>Make Ahead Notes</b></div>
<ul>
<li>Cook rice ahead if not buying pre-cooked rice</li>
<li>Prepare syrup glaze and set aside for later<b><br /></b></li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
<b> Ingredients</b></div>
<ul>
<li>1 cup jasmine rice</li>
<li>2 teaspoons unsalted butter</li>
<li>1 large clove garlic, finely chopped</li>
<li>1/4 teaspoon red pepper flakes (optional)</li>
<li>3 tablespoons pure maple syrup</li>
<li>3 tablespoons fresh lime juice</li>
<li>3 tablespoons reduced-sodium soy sauce</li>
<li>1 teaspoon cornstarch</li>
<li>4 salmon fillets (4 ounces each), skin removed</li>
<li>1 teaspoon canola oil</li>
<li>2 packages (5 ounces each) baby spinach (or substitute broccoli, but be sure to cook it until just tender)</li>
<li>2 teaspoons toasted sesame seeds</li>
</ul>
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</div>
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</div>
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<b>Directions </b></div>
<ul>
<li>Heat oven to 400°F. Cook rice as directed on package. </li>
<li>In a small
saucepan, melt butter over medium heat. Sauté garlic and pepper flakes
until garlic is lightly golden, 1 minute. Add syrup, juice and soy
sauce; cook until bubbling, 3 minutes. </li>
<li>In a bowl, combine cornstarch and
1 teaspoon water; stir into garlic glaze. Cook until slightly thick, 1
minute. Arrange fillets on a foil-lined baking sheet. Spread 1 teaspoon
glaze over each fillet. Roast until just cooked through, 12 minutes. </li>
<li>In a
medium skillet, warm oil over medium heat. Add 1 package spinach; sauté
until just wilted. Remove from pan; set aside. Repeat with second
package spinach. Divide rice among 4 bowls; top each with 1/4 spinach
and 1 salmon fillet, broken into large pieces. Drizzle with remaining
sauce; sprinkle each with 1/2 teaspoon sesame seeds.
</li>
</ul>
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<i><a href="http://www.epicurious.com/recipes/food/views/Asian-Salmon-Bowl-with-Lime-Drizzle-51101210"><span style="color: blue;">Recipe</span></a> from Epicurious </i></div>
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</h3>
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Cider Braised Meatballs</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmaNl84MrtpGdQ1QIPCZ0akzzfyXr0PR3420H4HMelRTTylLms0CVooQeMxcTS7sSid9zz6a0yXMuKHFNb_dWbMY9kPjae0DHAoYDuSJ_n76dCEP723OGc_yAta0opSQBmrLUrpxiQ8_U/s1600/IMG_0652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cider braised pork meatballs with egg noodles and green beans" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmaNl84MrtpGdQ1QIPCZ0akzzfyXr0PR3420H4HMelRTTylLms0CVooQeMxcTS7sSid9zz6a0yXMuKHFNb_dWbMY9kPjae0DHAoYDuSJ_n76dCEP723OGc_yAta0opSQBmrLUrpxiQ8_U/s400/IMG_0652.JPG" title="Cider Braised Meatballs" width="400" /> </a></div>
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<i>I have been meaning to make this ever since I started reading the amazing blog, <span style="color: blue;"><a href="http://www.dinneralovestory.com/">Dinner A Love Story</a></span>. This dish takes just a bit longer to prepare, so save it for a Sunday dinner or a more leisurely weeknight. (What's that??)</i> </div>
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<br /></div>
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<b>Sides: </b>Steamed green beans and buttered egg noodles</div>
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</div>
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<br /></div>
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<b>Make Ahead Notes</b></div>
<ul>
<li>Mix up and form meatballs; set aside on a baking pan in the fridge until ready to cook</li>
<li>Chop shallot <b><br /></b></li>
</ul>
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<b> Ingredients</b></div>
<ul>
<li>1 1/4 pounds ground pork</li>
<li> 1 tablespoon chopped fresh sage</li>
<li> 2 teaspoons salt</li>
<li> freshly ground black pepper</li>
<li> 1/2 teaspoon lemon zest</li>
<li> 2 eggs</li>
<li> 3/4 cup plain breadcrumbs<b> </b></li>
<li>Olive oil <b><br /></b></li>
<li>1 large shallot, chopped</li>
<li>2/3 cup white wine</li>
<li>1/2 cup apple cider </li>
<li>2 tbsp cider vinegar</li>
<li>Salt<b> </b></li>
<li>1 tbsp heavy cream <b><br /></b></li>
</ul>
<br />
<b>Directions </b><br />
<ul>
<li>Using your hands, mix together the first seven ingredients and form into golf-ball size meatballs.</li>
<li>Set a medium saucepan or Dutch oven over medium-high heat and add a little olive oil. Brown meatballs on all sides (in batches if necessary) and remove to a plate. They do not have to be cooked all the way through.</li>
<li>Add the shallot to the pot and cook 1 minute. Add the white wine, apple cider, cider vinegar, a little salt, and bring to a boil. Turn heat to low, add meatballs back to the pot. Cover and simmer 15-20 minutes.</li>
<li>Remove balls from pot, whisk 1 tablespoon heavy cream into the braising liquid. Serve meatballs with sauce spooned on top.</li>
</ul>
<i><a href="http://www.dinneralovestory.com/fall-ball/"><span style="color: blue;">Recipe</span></a> from Dinner A Love Story </i><br />
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Pasta with Tomatoes, Ricotta & Bacon </h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebTsZ_FNiI4N63dxL1HeWFfYTojtsUSeGIIQpkRT6-ci3w1VHQTfvA2UW3yZcCncExbfzlo8p5tFLn5NCpf7Fg-V6uUR9SH-peuoGWRPkXPo2YhXxbLgEMvfH0Gn28eFyOtjrUX06Rfo/s1600/IMG_1461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pasta with a sauce of tomatoes, ricotta and bacon, served with broccolini" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebTsZ_FNiI4N63dxL1HeWFfYTojtsUSeGIIQpkRT6-ci3w1VHQTfvA2UW3yZcCncExbfzlo8p5tFLn5NCpf7Fg-V6uUR9SH-peuoGWRPkXPo2YhXxbLgEMvfH0Gn28eFyOtjrUX06Rfo/s400/IMG_1461.JPG" title="Pasta with Tomatoes, Ricotta and Bacon" width="400" /></a></div>
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<i>Although I don't think this was the prettiest looking dish, it tasted great - rich, smoky and cheesy. </i> </div>
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<br /></div>
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<b>Sides: </b><a href="http://www.foodnetwork.com/recipes/ina-garten/sauteed-broccolini-recipe/index.html"><span style="color: blue;">Sauteed broccolini</span></a></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b> Shortcuts </b></div>
<ul>
<li>Buy pre-chopped onion from the produce section<b><br /></b></li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
<b>Make Ahead Notes</b></div>
<ul>
<li>Chop bacon and put in fridge for later</li>
<li>Chop onion and bell pepper<b> </b></li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
<b>Ingredients</b></div>
<ul>
<li>2 slices bacon, chopped</li>
<li>1 onion, chopped</li>
<li>1 green, red, or yellow bell pepper, chopped</li>
<li>2 cloves garlic, minced</li>
<li>1 28-ounce can diced tomatoes</li>
<li>1 teaspoon salt</li>
<li>1/2 teaspoon red pepper flakes (optional)</li>
<li>1/2 cup ricotta cheese</li>
<li>salt and pepper to taste</li>
<li>1 pound pasta, any shape you like</li>
</ul>
<b>Directions </b><br />
<ul>
<li>Set a pot of water on the stove over high heat and bring to a boil for cooking the pasta.</li>
<li>Meanwhile, heat a sauce pan or Dutch oven over medium-high heat and
cook the bacon until just beginning to turn golden and most of the fat
is rendered. Add the onion and peppers, and cook until the onions are
translucent, about five minutes. Add the garlic and cook until fragrant,
thirty seconds. Stir in the tomatoes, salt, and red pepper flakes (if
using).</li>
<li>Let the tomato sauce to simmer while you cook the pasta. Drain the
pasta and set aside. Add the ricotta cheese to the tomato sauce. Stir
and taste for seasonings.</li>
<li>Scoop the pasta into individual bowls and spoon the sauce on top. Pour yourself a glass of wine and enjoy immediately.</li>
</ul>
<i><a href="http://www.thekitchn.com/dinner-quick-pasta-with-creamy-71659"><span style="color: blue;"> Recipe</span></a> from The Kitchn blog</i><b><br /></b><br />
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Extra Credit: Crash Hot Potatoes</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTMNuoABr0alzvRi3HpchrqyFjAlURmYKQ7-S1C1Nse3n3M4om9rPVSOtq4tDc-JJdRRofZTq2dzqmhZCAYhd4ojDsYRDUYmmkSxba4vpiaM6GStNjRbfyOfvKy8AYGAswxZIC8YGczo/s1600/IMG_0653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNQRKoM4JUGkNxmNJowqpZX4jv-btvP-0TC7jx7ZwdVfHQayMlYoLVONv46ATK0_v5vWkwQGaCJ3LYKptLV7S6HUm0Z5s3Jc26I2d_svPgUE8P2dhtQLUCWzTQyFXtA7imvIx99XAxaA/s1600/IMG_0305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Smashed, roasted red potatoes with salt and pepper" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNQRKoM4JUGkNxmNJowqpZX4jv-btvP-0TC7jx7ZwdVfHQayMlYoLVONv46ATK0_v5vWkwQGaCJ3LYKptLV7S6HUm0Z5s3Jc26I2d_svPgUE8P2dhtQLUCWzTQyFXtA7imvIx99XAxaA/s400/IMG_0305.JPG" title="Crash Hot Potatoes" width="400" /></a></div>
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<i>Extra credit this week is a challenge to mix up your usual potatoes. They are from the Pioneer Woman blog, they are simple and they never fail to be a HIT.</i></div>
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<i><br /></i></div>
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<br /></div>
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<b>Make Ahead Notes</b></div>
<ul>
<li>Boil potatoes ahead and allow to cool slightly; do not refrigerate before baking<b><br /></b></li>
</ul>
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<b>Ingredients</b></div>
<ul>
<li>12 whole New Potatoes (or other small round potatoes)</li>
<li>3 Tablespoons Olive Oil</li>
<li> Kosher Salt to taste</li>
<li> Black Pepper to taste</li>
<li> Rosemary (or other herbs of choice) to taste<b> </b></li>
</ul>
<b>Directions </b><br />
<div itemprop="instructions">
<ul>
<li>Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. </li>
<li>On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato. </li>
<li>With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. </li>
<li>Sprinkle potatoes generously with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.) </li>
<li>Bake in a 450 degree oven for 20-25 minutes until golden brown.</li>
</ul>
</div>
<br />
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<i><a href="http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/"><span style="color: blue;"> Recipe</span></a> from The Pioneer Woman blog</i></div>
<br />Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.com0tag:blogger.com,1999:blog-8921410115323092408.post-54460689105390649562012-12-03T23:27:00.002-08:002012-12-17T22:46:45.609-08:00Dinners for Sitter Nights: Weekly Menu 12/3<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_GmJ3ppJoMMTbiFht7Bqgu4OrHzcXPm0bJce4HhBOpX1xSk_WJhl6Lw8L73v92v6zXWJ-lVfAWTahX9uNkRZFZKohA88BHgF9mr5RXli4Z3Aeb1LUSE8YvwJEPSeQ5CR1gtNL9Z5eEU/s1600/easier-aimpler-better-weekly-menu-12-3-2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy, quick dinners for kids on night when a sitter is coming" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_GmJ3ppJoMMTbiFht7Bqgu4OrHzcXPm0bJce4HhBOpX1xSk_WJhl6Lw8L73v92v6zXWJ-lVfAWTahX9uNkRZFZKohA88BHgF9mr5RXli4Z3Aeb1LUSE8YvwJEPSeQ5CR1gtNL9Z5eEU/s1600/easier-aimpler-better-weekly-menu-12-3-2012.jpg" title="Easier Simpler Better Weekly Menu: Dinners for Sitter Nights" width="640" /></a></div>
<br />
It's the most wonderful time of the year - the time when you get to put on a shiny new outfit and head out for an adult evening! Our sitter usually arrives before the kids have had their dinner, and like everyone else, I often default to low or no-cook options like rotisserie chicken, pizza delivery or spaghetti. But sometimes I have a little extra time to prep something homemade and low maintenance for the kids before we go out for the evening. It usually works out when I have a small amount of chicken or ground beef that will easily feed the kids, but isn't quite enough for the whole family.<br />
<br />
The recipes below are for quantities to feed a family, so unless you want leftovers, you may want to halve them. Also, you'll notice in the pictures that the side dishes are pretty formulaic around here. Trader Joe's Garlic Naan bread and peas are frequent sides, as are things like buttered egg noodles, Hawaiian rolls, baby carrots and sugar snap peas. I've listed the sides that I might serve with these dinners, but I don't over think it. Sometimes sliced fruit and buttered toast are the sides.<br />
<br />
And finally, I went into the wayback machine and made Beer Bread as the Extra Credit this week. I feel like that was something we had a lot when I was a teenager, and was happy to try it again. It tastes great alongside one of the many soups I've been featuring here lately, especially the <a href="http://easiersimplerbetter.blogspot.com/2012/11/save-energy-for-turkey-day-weekly-menu.html"><span style="color: blue;">Butternut Squash Soup</span></a> and the <a href="http://easiersimplerbetter.blogspot.com/2012/11/save-energy-for-turkey-day-weekly-menu.html"><span style="color: blue;">Italian Sausage Soup</span></a>.<br />
<br />
Enjoy!<br />
<br />
<h3 style="text-align: center;">
Easy Baked Fish Fillets</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5390LiYOYFVePa9XAhYq6q5as9_2ZeYLrC8gJbeEkzAok9QDznk0gmlryB02h_iB8eiXVIxxrTPM5hwEOoNdmFSeDxbQDcOFGT3zztD4vM-V-Hm8BnbETqDBf7v6e8L7O8H0AG2ORL4/s1600/IMG_1451.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked white fish with a citrus mayo and bread crumb topping" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5390LiYOYFVePa9XAhYq6q5as9_2ZeYLrC8gJbeEkzAok9QDznk0gmlryB02h_iB8eiXVIxxrTPM5hwEOoNdmFSeDxbQDcOFGT3zztD4vM-V-Hm8BnbETqDBf7v6e8L7O8H0AG2ORL4/s1600/IMG_1451.JPG" title="Easy Baked Fish Fillets" width="400" /></a></div>
<br />
<div style="text-align: center;">
<b> </b><i>The fish gets a nice, crunchy texture from the bread crumbs. Whenever you have an extra slice or two of white bread, throw them in the freezer and save them for fresh bread crumbs.</i></div>
<br />
<b>Sides: </b>Buttered egg noodles or baked potatoes; green beans or steamed broccoli<br />
<br />
<b>Make Ahead Notes </b><br />
<ul>
<li>Pulse crust-less white bread in a small food chopper or processor to make crumbs</li>
<li>Combine mayo mixture and put in fridge for later</li>
<li>Assemble fish completely and put in fridge until ready to bake</li>
</ul>
<b> Ingredients</b><br />
<ul>
<li> 1 1/2 pounds grouper or other white fish fillets </li>
<li> Cooking spray 1 tablespoon fresh lime juice </li>
<li> 1 tablespoon light mayonnaise </li>
<li> 1/8 teaspoon onion powder </li>
<li> 1/8 teaspoon black pepper </li>
<li> 1/2 cup fresh breadcrumbs(use crust-less white bread, not wheat)</li>
<li> 1 1/2 tablespoons butter, melted </li>
<li> 2 tablespoons chopped fresh parsley</li>
</ul>
<b>Directions</b><br />
<ul>
<li>Preheat oven to 425°.</li>
<li>Place fish in an 11 x 7-inch baking dish coated with cooking spray. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.</li>
<li>Notes: Haddock or cod would make good substitutes for the grouper. Adjust the baking time depending on the thickness of the fish.</li>
</ul>
<i> <a href="http://www.myrecipes.com/recipe/easy-baked-fish-fillets-10000000222658/"><span style="color: blue;">Recipe </span></a>from MyRecipes</i><b></b><br />
<b><br /></b>
<br />
<h3 style="text-align: center;">
<b>All American Meatloaf</b></h3>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7x07JKybqwRqXKAE_OwOx3wVpC_O5hybRJjf8J5wVli6HoOvL36ynDE5W7JdHA-hrBN9NVzEx9U34KhuyWfw3pNLS1KJUqjbHHUzdhKFakJK_FPXLNbhnxU2uJaKNgF1XxQJ9X1af-cI/s1600/all-american-meatloaf.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mini meatloaves with a ketchup-brown sugar topping" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7x07JKybqwRqXKAE_OwOx3wVpC_O5hybRJjf8J5wVli6HoOvL36ynDE5W7JdHA-hrBN9NVzEx9U34KhuyWfw3pNLS1KJUqjbHHUzdhKFakJK_FPXLNbhnxU2uJaKNgF1XxQJ9X1af-cI/s1600/all-american-meatloaf.JPG" title="All American Meatloaf" width="400" /></a></div>
<div style="text-align: center;">
<i>I prefer to make mini meatloaves because you get convenient portions and they cook much faster.</i></div>
<br />
<b>Sides</b>: Trader Joe's Garlic Naan bread or tater tots; green peas or baby carrots<br />
<br />
<b>Shortcuts</b><br />
<ul>
<li><b> </b>Buy pre-chopped onion</li>
</ul>
<b>Make Ahead Notes </b><br />
<ul>
<li>Chop onion; use a mini food chopper to make the job even faster</li>
<li>Follow all steps below and place in fridge until read to bake</li>
</ul>
<b> </b><b>Ingredients</b><br />
<ul>
<li> 2 lbs ground chuck </li>
<li> 3/4 cup uncooked quick cooking oats </li>
<li> 1 medium onion, finely chopped </li>
<li> 1/2 cup ketchup </li>
<li> 1/4 cup milk </li>
<li> 2 large eggs, lightly beaten </li>
<li> 1 tsp salt </li>
<li> 1/2 tsp pepper </li>
<li>1/2 cup ketchup </li>
<li> 3 tbsp brown sugar </li>
<li> 2 tsp Dijon mustard </li>
</ul>
<b>Directions</b><br />
<ul>
<li>Preheat oven to 400 degrees; line a baking pan with foil and set a baking rack (if you have one) on top of the foil and lightly coat with cooking spray.</li>
<li>Combine first 8 ingredients in a large bowl. Shape mixture into mini meatloaves - about 4"x 2.5" - and place on rack.</li>
<li>Combine last 3 ingredients and spoon on top of each meat loaf.</li>
<li>Bake for 25 minutes or until done. </li>
</ul>
<br />
<i><a href="http://www.foodonthetable.com/recipes/362132-all-american-meat-loaf"><span style="color: blue;">Recipe</span></a> adapted from Southern Living </i><b><br /></b><br />
<b></b><br />
<br />
<h3 style="text-align: center;">
Deviled Chicken Thighs</h3>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCDff4oaK27eBasYJupUQoYG9lXTK37kLokBdU-TPwbKSrPEVf8vlAlInzWUDqQP67EoOQilqQhySwzOHpw3qAqB-v2QDiOiAvBxa07Kks1cQWNaxm8rlpSzv3GXxMC9Bwh6OFbvyYAq4/s1600/deviled-chicken-thighs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Deviled Chicken Thighs with a crispy coating" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCDff4oaK27eBasYJupUQoYG9lXTK37kLokBdU-TPwbKSrPEVf8vlAlInzWUDqQP67EoOQilqQhySwzOHpw3qAqB-v2QDiOiAvBxa07Kks1cQWNaxm8rlpSzv3GXxMC9Bwh6OFbvyYAq4/s1600/deviled-chicken-thighs.JPG" title="Deviled Chicken Thighs" width="400" /></a></div>
<div style="text-align: center;">
<i>This recipe can be tailored easily to your family's tastes - instead of Dijon and Worcestershire under the breading, try honey mustard.</i></div>
<div style="text-align: center;">
<br /></div>
<br />
<b>Sides: </b>Garlic bread or biscuits; green peas or sugar snap peas with ranch dressing to dip<br />
<br />
<b>Shortcuts</b><br />
<ul>
<li><b> </b>Use dried parsley instead of fresh<b><br /></b></li>
</ul>
<b>Make Ahead Notes </b><br />
<ul>
<li>Prepare chicken completely and set aside in the fridge until you're ready to bake</li>
</ul>
<b> Ingredients</b><br />
<div>
<ul>
<li>1/4 cup Dijon mustard</li>
<li>1 tablespoon Worcestershire sauce </li>
<li>1/2 cup breadcrumbs </li>
<li>1/4 cup chopped fresh parsley </li>
<li>1/2 teaspoon salt </li>
<li>1/4 teaspoon fresh coarse ground black pepper </li>
<li>8 chicken thighs, skin removed </li>
<li>2 tbsp butter, melted </li>
</ul>
<b>Directions </b><br />
<ul>
<li>Preheat oven to 425 degrees. </li>
<li>Lightly grease a baking sheet.</li>
<li>In a large bowl, mix mustard and Worcestershire sauce until blended.</li>
<li>In a pie plate or shallow container, combine bread crumbs, parsley, salt and pepper.</li>
<li>Toss chicken thighs in mustard mixture and then coat with crumb mixture.</li>
<li>Drizzle melted butter over chicken (this helps them brown) </li>
<li>Place on baking sheet and bake for 30 minutes, or until juices run clear.</li>
</ul>
<div>
<i><a href="http://www.food.com/recipe/deviled-chicken-thighs-31958"><span style="color: blue;">Recipe</span></a> adapted from Food.com</i></div>
</div>
<br />
<h3 style="text-align: center;">
<b>Beer Bread </b></h3>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCs3dBy3PQyWit-c6YBoB5wpHlYx5Molx0MX2CeGXY9Mt2kK661LlJEN9jIdZC8msUWGooBFjItR0g-2rJtGcmQMEVrjGQDvVa2c-FjP1C5UO8EJiutXsc-qYWesMfDoMqwrOGpunTFY/s1600/beer-bread-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCs3dBy3PQyWit-c6YBoB5wpHlYx5Molx0MX2CeGXY9Mt2kK661LlJEN9jIdZC8msUWGooBFjItR0g-2rJtGcmQMEVrjGQDvVa2c-FjP1C5UO8EJiutXsc-qYWesMfDoMqwrOGpunTFY/s1600/beer-bread-1.JPG" width="320" /></a></div>
<div style="text-align: center;">
<i>This bread is super easy, but don't skip sifting the flour unless you want to end up with a hard, chewy texture. Don't have a sifter? Put the flour in a fine mesh colander over a bowl and use a spoon to "brush" the flour back and forth until it sifts into the bowl. </i><b> </b></div>
<div>
</div>
<div>
<b>Ingredients </b></div>
<div>
<ul>
<li>3 cups flour (sifted - this is a must!)
</li>
<li>3 teaspoons baking powder </li>
<li>1 teaspoon salt</li>
<li>1/4 cup sugar
</li>
<li>1 (12 ounce) can beer
</li>
<li>1/2 cup melted butter (1/4 cup will do just fine) </li>
</ul>
</div>
<div>
</div>
<div>
<b>Directions</b></div>
<div>
<ul>
<li>Preheat oven to 375 degrees. </li>
<li>Mix dry ingredients and beer.</li>
<li>Pour into a greased loaf pan. </li>
<li>Pour melted butter over mixture. </li>
<li>Bake 1 hour, remove from pan and cool for at least 15 minutes.</li>
</ul>
</div>
<div>
<br />
<i><a href="http://www.food.com/recipe/beer-bread-73440"><span style="color: blue;">Recipe</span></a> from Food.com</i> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUkkY_i3eu2cbn36z19uCNm8pjYA6roCDDNrALvnUMZBC2aNLc-yCVwCS1dkKSmuwO9XB-uqLsiXzcaFPTRKZoX0D-loTlzY4Zcxo66iJ-D0TSQpb8tInman1hZzzd29RnsrsLRQdpVE/s1600/Weekly-menu-11-26-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bacon Macaroni Casserole, Italian Meatball Sliders, Korean Pork Tenderloin, Salmon with Hoisin Glaze" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUkkY_i3eu2cbn36z19uCNm8pjYA6roCDDNrALvnUMZBC2aNLc-yCVwCS1dkKSmuwO9XB-uqLsiXzcaFPTRKZoX0D-loTlzY4Zcxo66iJ-D0TSQpb8tInman1hZzzd29RnsrsLRQdpVE/s640/Weekly-menu-11-26-12.jpg" title="Easier Simpler Better Weekly Menu 11-26-12" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: inherit;">Hi friends. Since the last week included a trip out of town and the big turkey day,</span> I haven't been up to my usual dinner routine... or any routine, for that matter. So for the Weekly Menu, I decided to round up some of my personal favorites from the past few months that include NO TURKEY because you may be completely over the leftovers.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Enjoy!</div>
<h3 style="text-align: center;">
</h3>
<h3 style="text-align: center;">
Bacon Macaroni Casserole</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi8NTJCuFyqTLz9VuInA9bq65oW6iIX4aikXRzYlrR2yQiEQ-BZRRANCUDnR_cPvd5RIBQbQCk_iORYod9qv8TB7YvNfeqjFQ3jqSvIYCnGbgUs9_Cx53_IivylKClWHA9MqRebLlEhiU/s1600/bacon-macaroni-casserole.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Macaroni and cheese casserole with bacon" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi8NTJCuFyqTLz9VuInA9bq65oW6iIX4aikXRzYlrR2yQiEQ-BZRRANCUDnR_cPvd5RIBQbQCk_iORYod9qv8TB7YvNfeqjFQ3jqSvIYCnGbgUs9_Cx53_IivylKClWHA9MqRebLlEhiU/s400/bacon-macaroni-casserole.JPG" title="Bacon Macaroni Casserole" width="400" /></a></div>
<h3>
</h3>
<br />
<div style="text-align: center;">
<i>I can't imagine what you'd do to lighten this dish, so please, don't even try. Just love it an all its bacon-y, cheesy glory.</i> <i>I always double this recipe.</i></div>
<h3>
</h3>
<b>Sides:</b> This can be a one-dish meal, but something cool like a green salad on the side would work well.<br />
<br />
<b>Shortcuts </b><br />
<ul>
<li><b> </b>Buy pre-chopped onion found in produce section</li>
</ul>
<b>Make Ahead Notes</b><br />
<ul>
<li>Cook pasta ahead of time, rinse well in cold water and set aside, covered, to use later </li>
<li>Chop onion</li>
<li>Cook bacon and onions</li>
<li>Assemble casserole ahead, refrigerate and bake when ready</li>
</ul>
<b> Ingredients</b><br />
<ul>
<li>8 oz. uncooked elbow macaroni</li>
<li>1/2 lb. bacon</li>
<li>1/2 cup chopped onion</li>
<li>1 cup shredded sharp Cheddar cheese</li>
<li>1 (10.75 oz) can of condensed tomato soup</li>
<li>1 cup milk</li>
</ul>
<b>Directions</b><br />
<ul>
<li><b> </b>Preheat oven to 375.</li>
<li>Cook macaroni according to package directions.<b> </b>(Note: It's
actually better to slightly under cook pasta that will be baked. If the
package calls for noodles to be boiled for 9 minutes, cook them for 6-7
minutes instead.)</li>
<li>Cook bacon until crisp. Remove bacon to drain on paper towels.
Reserve two tablespoons of bacon drippings in pan. Cook onion in
reserved bacon drippings until tender. </li>
<li>Combine macaroni, bacon, onion, cheese, tomato soup and milk.</li>
<li>Turn into a two quart casserole and bake at 375 for 45 minutes. Cover lightly after 30 minutes if bacon is becoming too browned.</li>
</ul>
<i>I have no idea where this recipe came from originally!</i><br />
<br />
<h3 style="text-align: center;">
Korean Style Pork Tenderloin </h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFTkBextyNJkYKq5E6GlcACwW-B0DMsKrgNdtbkpZZtGJtNGVo75sThx0ZaxYTgrsJFdjFpixIN1SMQ_SO1vqWdgRadM1DeiRoTEP-caOzYDSKn2pD1g7QZToeuQ04SHfHtNQRUFMKhQw/s1600/korean-pork-tenderloin.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Korean Pork Tenderloin - easy meals to marinate" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFTkBextyNJkYKq5E6GlcACwW-B0DMsKrgNdtbkpZZtGJtNGVo75sThx0ZaxYTgrsJFdjFpixIN1SMQ_SO1vqWdgRadM1DeiRoTEP-caOzYDSKn2pD1g7QZToeuQ04SHfHtNQRUFMKhQw/s400/korean-pork-tenderloin.JPG" title="Korean Pork Tenderloin" width="400" /></a></div>
<div style="text-align: center;">
<i>The cooking technique for this pork dish pretty much
guarantees it will be juicy. A little pink in the center is okay, and be
sure to give the pork a few minutes to rest before slicing.</i></div>
<br />
<b>Sides: </b>Trader Joe's Vegetable Fried Rice and steamed green beans drizzled with sesame oil<br />
<br />
<b>Shortcuts:</b><br />
<ul>
<li>Use pre-trimmed, washed green beans</li>
<li>Use jarred, minced ginger and garlic</li>
</ul>
<b>Make Ahead Notes: </b><br />
<ul>
<li> Assemble marinade in large Ziploc and add pork to marinate in the morning</li>
<li>Place green beans in a steamer bag to microwave later</li>
</ul>
<b>Ingredients:</b><br />
<ul>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1/3 cup</span> <span itemprop="name"> low-sodium soy sauce</span> <span itemprop="preparation"> </span> </li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">2 tablespoons</span> <span itemprop="name"> sugar</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1 tablespoon</span> <span itemprop="name"> minced peeled fresh ginger</span> <span itemprop="preparation"> </span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">3 tablespoons</span> <span itemprop="name"> rice vinegar</span> <span itemprop="preparation"> </span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1 tablespoon</span> <span itemprop="name"> dark sesame oil</span> <span itemprop="preparation"> </span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1/4 teaspoon</span> <span itemprop="name"> crushed red pepper (optional)</span> <span itemprop="preparation"> </span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">4 </span> <span itemprop="name"> garlic cloves, minced</span> <span itemprop="preparation"> </span> </li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1 1/2 pounds</span> <span itemprop="name"> pork tenderloin, trimmed</span> </li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount"> </span> <span itemprop="name"> Cooking spray</span> </li>
</ul>
<b>Directions: </b><br />
<ul>
<li>Combine first 7 ingredients in a large zip-top plastic bag; add
pork. Seal and marinate in refrigerator 8 hours or overnight, turning
occasionally.</li>
<li>Preheat oven to 425°.</li>
<li>Heat a large ovenproof skillet coated with cooking spray over
medium-high heat. Remove pork from bag, reserving marinade. Add pork to
pan; cook 6 minutes, browning on all sides.</li>
<li>Place pan in oven; bake at 425° for 15 minutes or until meat
thermometer registers 160° (medium) or until desired degree of doneness.
Let stand 5 minutes before slicing.</li>
<li>Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes.</li>
<li>Cut pork into 1/4-inch-thick slices; serve with sauce.</li>
</ul>
<b>TO FREEZE: </b>Assemble marinade in Ziploc and add pork. Freeze
immediately. While thawing, the pork will have plenty of time to
marinate. Just be sure to give the bag a few good squeezes to mix up the
marinade again. <span class="plaincharacterwrap break">To prepare, thaw completely and cook as directed above.</span><br />
<br />
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<br /></div>
<h3 class="separator" style="clear: both; text-align: center;">
Salmon with Hoisin Glaze</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiieESF487bEgXWgLLnr-pl1MYqi6pGCXqTpo_JLubDctECjDaQxYQRqLJZORPK2whSU8yXss2Qo86Od5tWlYH9ND1sjI3Tc9d2ReBTOVUSdw_4_bpSORFx4wg4nEwHOhFd1HplpuSDBk/s1600/IMG_0937.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiieESF487bEgXWgLLnr-pl1MYqi6pGCXqTpo_JLubDctECjDaQxYQRqLJZORPK2whSU8yXss2Qo86Od5tWlYH9ND1sjI3Tc9d2ReBTOVUSdw_4_bpSORFx4wg4nEwHOhFd1HplpuSDBk/s400/IMG_0937.JPG" width="400" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<i> This photo does not really do the dish justice, but trust me on this one. </i></div>
<br />
<b>Sides:</b>
Steamed edamame beans and pan-fried pot stickers (I like Trader Joe's).
Serve pot stickers with soy sauce seasoned with a few drops each of
sesame oil and rice vinegar.<br />
<br />
<b>Make Ahead Tips:</b><br />
<ul>
<li>Combine the sauce for the salmon; marinate the salmon </li>
<li>Combine the dipping sauce for the pot stickers</li>
</ul>
<b>
</b> <b>Ingredients:</b><br />
<ul>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">2 tablespoons</span> <span itemprop="name"> hoisin sauce</span> <span itemprop="preparation"> </span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">2 teaspoons</span> <span itemprop="name"> low-sodium soy sauce</span> <span itemprop="preparation"> </span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1/2 teaspoon</span> <span itemprop="name"> dark sesame oil</span> <span itemprop="preparation"> </span> </li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">4 </span> <span itemprop="name"> (6-ounce) skinless wild salmon fillets</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount"> </span> <span itemprop="name"> Cooking spray</span> <span itemprop="preparation"> </span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1 teaspoon</span> <span itemprop="name"> sesame seeds</span></li>
</ul>
<b><span itemprop="name">Directions:</span></b><br />
<ul>
<li>Preheat oven to 400</li>
<li>Combine first 3 ingredients in a shallow dish, such as a pie plate.
Add fish to dish, turning to coat. Marinate at room temperature 8
minutes, turning occasionally</li>
<li>Remove fish from marinade; discard marinade. Place fish on a baking
sheet coated with cooking spray. Sprinkle fish evenly with sesame
seeds. Bake at 400° for 8 minutes or until fish flakes easily when
tested with a fork. </li>
</ul>
<span itemprop="name"> </span> <i><a href="http://www.myrecipes.com/recipe/salmon-with-hoisin-glaze-10000001911346/" target="_blank"><span style="color: blue;">Recipe</span></a> is originally from MyRecipes</i><br />
<br />
<br />
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<h3 style="text-align: center;">
Italian Meatball Sliders</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVjdYC6jreFmnoj_EiQWLAIBXN5hD_FtoZjnqELxlYyHP5MlHtrhhbV-kFM5LEKXVSxX2nWxrpMfrGM_tTcSCReIWsdXS3J4qlGom00a-1PNQlF-y7S3lZrpQVT7HSLnKzTGtrbhMTeI/s1600/IMG_0766.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVjdYC6jreFmnoj_EiQWLAIBXN5hD_FtoZjnqELxlYyHP5MlHtrhhbV-kFM5LEKXVSxX2nWxrpMfrGM_tTcSCReIWsdXS3J4qlGom00a-1PNQlF-y7S3lZrpQVT7HSLnKzTGtrbhMTeI/s400/IMG_0766.JPG" width="400" /></a></div>
<span style="font-family: inherit;"></span><br />
<div style="text-align: center;">
<span style="font-family: inherit;"> <i> </i></span><span style="font-size: small;"><span style="font-family: inherit;"><i>The sliders are easy,
but take a bit longer to prepare, so save <span style="font-size: small;">this one</span> for a Sunday or a relaxed
weeknight. I double the recipe, which means
cooking the meatballs in batches. Cool any extra cooked meatballs completely and freeze for another night.</i></span></span></div>
</div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b>Side: </b>Spinach and mozzarella salad - find the <a href="http://www.cookinglight.com/food/everyday-menus/quick-easy-pork-recipes-00400000057015/page6.html" style="color: blue;" target="_blank">recipe</a> on Cooking Light</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b>Make Ahead Notes:</b></span></div>
<ul>
<li><span style="font-family: inherit;">Chop up shallots for meatballs and bell pepper, onion and mozzarella for
salad; cover and store in the fridge for later. Store mozzarella separately.</span></li>
<li><span style="font-family: inherit;">Rinse and dry basil leaves</span></li>
<li><span style="font-family: inherit;">Measure out dry seasonings in a small bowl</span></li>
</ul>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><b>Ingredients for shopping list:</b></span></div>
<ul>
<li><span style="font-family: inherit;">1 tablespoon olive oil + more for salad</span></li>
<li><span style="font-family: inherit;">3 garlic cloves, minced</span></li>
<li><span style="font-family: inherit;">3 shallots, finely diced</span></li>
<li><span style="font-family: inherit;">1/3 cup part-skim ricotta cheese</span></li>
<li><span style="font-family: inherit;">1/4 cup chopped fresh parsley</span></li>
<li><span style="font-family: inherit;">1/4 cup panko (Japanese breadcrumbs)</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon freshly ground black pepper</span></li>
<li><span style="font-family: inherit;">1/4 teaspoon crushed red pepper</span></li>
<li><span style="font-family: inherit;">1/8 teaspoon salt</span></li>
<li><span style="font-family: inherit;">8 ounces lean ground pork </span></li>
<li><span style="font-family: inherit;">2 (4-ounce) links turkey Italian sausage, casings removed</span></li>
<li><span style="font-family: inherit;">1 large egg </span></li>
<li><span style="font-family: inherit;">1 ½ <span style="mso-spacerun: yes;"> </span>cups lower-sodium marinara
sauce </span></li>
<li><span style="font-family: inherit;">12 slider buns, toasted</span></li>
<li><span style="font-family: inherit;">12 basil leaves </span></li>
</ul>
<span style="font-family: inherit;"><span style="font-family: inherit;"><b>Salad:</b></span> </span><ul>
<li><span style="font-family: inherit;">1 cup julienne cut red bell pepper</span></li>
<li><span style="font-family: inherit;">1 cup sliced red onion</span></li>
<li><span style="font-family: inherit;">1 tbsp. balsamic vinegar</span></li>
<li><span style="font-family: inherit;">6 cups baby spinach</span></li>
<li><span style="font-family: inherit;">About 1/3 cup finely chopped fresh mozzarella</span></li>
</ul>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><b>Directions:</b></span><br />
<ul>
<li><span style="font-family: inherit;">Heat 1 teaspoon oil in a large skillet over medium heat; swirl to coat. Add garlic and shallots to pan; sauté 3 minutes or until shallots are softened, stirring frequently. Combine shallot mixture, ricotta, and next 8 ingredients (through egg) in a medium bowl. Shape mixture into 12 (1-inch) meatballs; flatten each meatball slightly.</span></li>
<li><span style="font-family: inherit;">2. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan. Add meatballs to pan; cook 6 minutes, turning once. Add marinara sauce; bring to a boil, scraping pan to loosen browned bits. Cover, reduce heat, and simmer 8 minutes or until meatballs are done. Top bottom half of each bun with 1 1/2 tablespoons sauce, 1 meatball, 1 basil leaf, and top half of bun.</span></li>
</ul>
</div>
<div class="MsoNormal">
<br />
<span style="font-family: inherit;"><b>Directions for salad: </b>Combine red bell pepper, red onion,
2 tablespoons olive oil, and 1 tablespoon balsamic vinegar in a large bowl; let
stand 15 minutes. Add the baby spinach, ¼ teaspoon salt, and ¼ teaspoon black
pepper. Toss. Top with the fresh mozzarella.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;"></span><br />
<i><span style="font-family: inherit;"><span class="plaincharacterwrap break"> </span>Find the <a href="http://www.myrecipes.com/recipe/italian-meatball-sliders-50400000119670/" style="color: blue;" target="_blank">recipe</a> on MyRecipes</span></i>Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.com1tag:blogger.com,1999:blog-8921410115323092408.post-38554872388410784542012-11-19T14:44:00.001-08:002012-11-19T14:44:43.770-08:00Save Energy for Turkey Day: Weekly Menu 11/19<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3uxZg7LCuFUl0YGkHiSFVsggEckVhNWGC6673ofmBkSqDAUtCHSUFVHiPv4B6RoZvvhKs82BaIJCySXFVeS673aehqR8HPBKLWmk46kaN956wb0k3LFD2CGRIorRwkOa7SrZjzEhLGQ/s1600/weekly-menu-11-19-2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Save energy for Turkey Day: easy family menus for a holiday week" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3uxZg7LCuFUl0YGkHiSFVsggEckVhNWGC6673ofmBkSqDAUtCHSUFVHiPv4B6RoZvvhKs82BaIJCySXFVeS673aehqR8HPBKLWmk46kaN956wb0k3LFD2CGRIorRwkOa7SrZjzEhLGQ/s640/weekly-menu-11-19-2012.jpg" title="Easier Simpler Better Weekly Menu 11-19-2012" width="640" /></a></div>
<br />
The thing that always throws me off about Thanksgiving is that despite all the shopping, prepping, cooking and baking you do for the big day, you still have to get meals on the table leading up to that day, especially if you have house guests. So I've been trying out soups and other dishes, mainly prepared in the slow cooker, that allow you to serve a nice dinner, while saving your cooking energy for Turkey Day itself. I especially like the soups - if you're at a loss for what to serve guests or family for lunch or dinner over the holiday, throw on one of these soups and set out the makings for sandwiches. Done!<br />
<br />
Here are some other dishes from Weekly Menus that feed with speed:<br />
<ul>
<li><a href="http://easiersimplerbetter.blogspot.com/2012/08/weekly-menu-827-easy-dinners-for-school.html"><span style="color: blue;">Slow Cooker Balsamic Brown Sugar Pork </span></a></li>
<li><a href="http://easiersimplerbetter.blogspot.com/2012/09/weekly-menu-910-5-ingredient-dinners.html"><span style="color: blue;">Slow Cooker Shredded Salsa Verde Beef</span></a></li>
<li><a href="http://easiersimplerbetter.blogspot.com/2012/09/weekly-menu-93-go-to-dinners.html"><span style="color: blue;">Weeknight Bolognese</span></a></li>
</ul>
<br />
<br />
<div style="text-align: center;">
Happy Thanksgiving to all!</div>
<div style="text-align: center;">
<br /></div>
<h3 style="text-align: center;">
Italian Sausage Soup</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGs3Nypi7__VkHtTdDb9Wjo3tlQSO8b4lcQmznn4D2KyKYLWDLznbe92kA_t-SUwY-UwsowvW7W80-mYn8LnfUGZUCfbZSJzh6ChwkAa9ydcswn13oneN7BhQz7P959oUWk1OJIU55N-w/s1600/IMG_1413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Quick Italian Sausage Soup with fresh grated Parmesan cheese on top" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGs3Nypi7__VkHtTdDb9Wjo3tlQSO8b4lcQmznn4D2KyKYLWDLznbe92kA_t-SUwY-UwsowvW7W80-mYn8LnfUGZUCfbZSJzh6ChwkAa9ydcswn13oneN7BhQz7P959oUWk1OJIU55N-w/s400/IMG_1413.JPG" title="Italian Sausage Soup" width="400" /></a></div>
<br />
<div style="text-align: center;">
<i>Here's a dish that I made way too often many years ago, and recently rediscovered it. This soup is the ultimate cheat because you can have it on the table in 20 minutes, but it tastes like it cooked way longer. Don't skip the grated cheese on top - that's a must-have.</i></div>
<div style="text-align: center;">
<br /></div>
<b>Sides: </b>Garlic bread<br />
<b><br />
</b> <b>Make Ahead Notes</b><br />
<ul>
<li>Grate Parmesan or Romano cheese</li>
<li>Rinse and chop basil<b> - </b>set aside, but do not refrigerate<b><br />
</b></li>
</ul>
<b> Ingredients</b><br />
<ul>
<li>1 lb mild or sweet Italian sausage </li>
<li>4 cups fat-free, less-sodium chicken broth </li>
<li>2 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano </li>
<li> 1 cup uncooked small shell pasta </li>
<li> 3-4 cups bagged baby spinach leaves </li>
<li>4 tablespoons grated fresh Parmesan or Romano cheese </li>
<li>4 tablespoons chopped fresh basil</li>
</ul>
<b>Directions</b><br />
<ul>
<li>Heat a pot over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble. Drain any excess fat.</li>
<li>Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.</li>
</ul>
<br />
<b> </b><i><a href="http://www.myrecipes.com/recipe/italian-sausage-soup-10000000682961/"><span style="color: blue;">Recipe</span></a> from MyRecipes.com</i><b><br />
</b><br />
<br />
<h3 style="text-align: center;">
Crock Pot Mongolian Beef </h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VnKcEf4zmL1FoDuYYWQeHn3v0D1UXMd6t0yAitPQDA_won8AXzTS68SZR3u9jNeEJw434urUF_qC5AhEqQGNWLq19iQKjPSEuoudK4CnFZcA_88_KfBwmoyYtPjpbLmhNON6WnjpmNM/s1600/IMG_1160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mongolian Beef cooked in crock pot and served over rice with choped scallions" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VnKcEf4zmL1FoDuYYWQeHn3v0D1UXMd6t0yAitPQDA_won8AXzTS68SZR3u9jNeEJw434urUF_qC5AhEqQGNWLq19iQKjPSEuoudK4CnFZcA_88_KfBwmoyYtPjpbLmhNON6WnjpmNM/s400/IMG_1160.JPG" title="Crock pot Mongolian Beef" width="400" /></a></div>
<br />
<div style="text-align: center;">
<i>The sweet-salty combo of the sauce in this made it a winner with kids.</i></div>
<br />
<b>Sides: </b>Rice and <a href="http://foodporndaily.com/recipes/snow-peas-w-garlic-butter"><span style="color: blue;">sauteed snow peas</span></a><br />
<br />
<b>Shortcuts</b><br />
<ul>
<li>Use jarred, minced ginger, usually found near jarred garlic</li>
<li>Use jarred, minced garlic </li>
<li>Buy bagged shredded carrots<b><br />
</b></li>
</ul>
<b></b> <b>Make Ahead Notes</b><br />
<ul>
<li>Cut steak and refrigerate for later</li>
<li>Chop green onions </li>
</ul>
<b> Ingredients</b><br />
<br /><ul>
<li>1.5 pounds beef flank steak, cut into stir fry sized strips</li>
<li> 2 Tablespoons olive oil </li>
<li>1/2 teaspoons minced fresh ginger</li>
<li>2 cloves garlic, minced </li>
<li>3/4 cup soy sauce </li>
<li>3/4 cup water </li>
<li>1/2 cup brown sugar </li>
<li>1/4 cup cornstarch </li>
<li>1/2 cup shredded carrots</li>
<li> 3 medium green onions, chopped</li>
</ul>
<b>Directions</b><br />
<ul>
<li>Coat flank steak pieces in cornstarch. Add remainder of ingredients to crock pot and stir well to combine. </li>
<li>Place flank steak into the crock pot and cook on high for 2-3 hours or on low for 4-5 hours. Serve over rice or noodles, if desired. </li>
</ul>
<i><a href="http://onceamonthmom.com/crockpot-mongolian-beef/"><span style="color: blue;">Recipe</span></a> from Once a Month Mom</i><br />
<br />
<br />
<h3 style="text-align: center;">
<b> </b>Crock Pot Butternut Squash Soup</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmgyDfsQ8X5dyTwQ19GSVNvsH5R83D5hrkiCEOncvAgoN51kieYD7zzUJDFOLkrYDH-R1c9tzrT9NxD1yzRHzRf_PJm2asdqkK_6w7DSMtwYMEOCGVcRugiHIgmEZedCanMlSewNlw4E/s1600/crockpot-butternut-squash-soup-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Butternut squash soup cooked in a crock pot and topped with sour cream and chives" border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmgyDfsQ8X5dyTwQ19GSVNvsH5R83D5hrkiCEOncvAgoN51kieYD7zzUJDFOLkrYDH-R1c9tzrT9NxD1yzRHzRf_PJm2asdqkK_6w7DSMtwYMEOCGVcRugiHIgmEZedCanMlSewNlw4E/s400/crockpot-butternut-squash-soup-1.JPG" title="Crock pot Butternut Squash" width="400" /></a></div>
<div style="text-align: center;">
<i>This soup gives you an earthy fall flavor, but it's not at all heavy. A <a href="http://www.amazon.com/Cuisinart-HB-154PC-Blender-Chopper-Attachments/dp/B000GHF3V8/ref=sr_1_2?s=kitchen&srs=2587949011&ie=UTF8&qid=1353362776&sr=1-2&keywords=hand+blender%27"><span style="color: blue;">mixing wand or hand blender </span></a></i><i>makes fast work of pureeing the soup right in the crock pot.</i></div>
<br />
<br />
<b>Sides: </b>Spinach or kale salad plus <a href="http://www.food.com/recipe/beer-bread-73440"><span style="color: blue;">beer bread</span></a> or another rustic bread<br />
<br />
<b>Shortcuts</b><br />
<ul>
<li>Buy already-peeled and cubed squash, such as Trader Joe's option<b> </b></li>
<li>Buy pre-peeled apple slices (the kind you might buy for a kid's snack)<b></b></li>
</ul>
<b>
</b> <b>Make Ahead Notes</b><br />
<ul>
<li>Peel outside of squash with a potato peeler, cut in half lengthtwise, scoop out seeds and cube into 1" pieces</li>
<li>Cut off root end and dark green end on leeks, then cut in half lengthwise. Take off tough outermost layers and soak remaining cut pieces in a shallow dish of water to get the grit out. Rinse and pat dry, then chop into half-inch pieces and set aside for later.</li>
<li>Peel and chop apples. If setting aside for later, soak apples for a few minutes in a mixture of 1 cup water with 1tsp lemon juice to stop browning. Pat dry and refrigerate for later.</li>
</ul>
<b>Ingredients </b><br />
<ul>
<li>2 1/2 pounds butternut squash, peeled, seeded, cubed 1" size (about 1 medium squash) </li>
<li>2 cups leeks, chopped (whites and light green only) </li>
<li>2 large granny smith apples, peeled, cored, diced </li>
<li>2 (14.5 oz) cans chicken or vegetable broth </li>
<li>1 cup water </li>
<li>1 tsp marjoram, ground (I used poultry seasoning instead)</li>
<li>Salt to taste </li>
<li>White pepper to taste </li>
<li>Sour cream or plain yogurt (optional) </li>
<li>Chives for garnish </li>
</ul>
<b> Directions</b><br />
<ul>
<li>In a 5-quart slow cooker, combine the squash, leeks, apples, broth and water.</li>
<li>Cover and cook on LOW for 6 to 7 hours or until the squash and leeks are very tender. You can speed up the process by cooking 3-4 hours on HIGH. Add seasonings after 5-6 hours on LOW or 2-3 on HIGH.</li>
<li>Using a mixing wand, carefully puree the soup in the slow cooker until a you have a smooth, uniform texture. Turn on HIGH for another 1/2 hour.</li>
<li>Serve hot with a dollop of sour cream or yogurt swirled into soup on top and garnish with chives.</li>
</ul>
<br />
<i><a href="http://www.grouprecipes.com/21873/butternut-squash-soup-for-the-crockpot.html"><span style="color: blue;">Recipe</span></a> from Group Recipes</i><br />
<br />
<h3 style="text-align: center;">
Extra Credit: Crock Pot Chicken Broth</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgu1dmb_KUzgyi992xWCitDlZVnzuz-Ty9eeabq65HCXgfqopdtcl5hFfsl95rXp3soGbDuRywmu9SKgqArosJqJkBgNfwS_KYpQo4aom_PwsFrkpzYitsxeZ_9HKvhR3v1L4T53v4rI/s1600/crockpot-chicken-broth-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken Broth cooked on a crockpot" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgu1dmb_KUzgyi992xWCitDlZVnzuz-Ty9eeabq65HCXgfqopdtcl5hFfsl95rXp3soGbDuRywmu9SKgqArosJqJkBgNfwS_KYpQo4aom_PwsFrkpzYitsxeZ_9HKvhR3v1L4T53v4rI/s400/crockpot-chicken-broth-1.JPG" title="Easier Simpler Better Crockpot Chicken Broth" width="400" /></a></div>
<br />
<div style="text-align: center;">
<i>If you eat rotisserie chicken or any roasted chicken on the bone, save the bones and you can make homemade chicken broth with practically no effort. </i><i>You'll feel so good about being resourceful with kitchen scraps that otherwise would be discarded. By the way, use this same technique with the turkey when that bird is picked clean later this week.</i></div>
<br />
<b>Ingredients</b><br />
<ul>
<li>One rotisserie chicken, picked clean of meat (okay to leave on skin, but be sure to remove any string that trussed the bird)</li>
<li>2-3 celery ribs</li>
<li>1/2 onion, cut into large chunks</li>
<li>2 carrots, peeled and cut into large chunks (or a small handful of baby carrots)</li>
<li>1 bay leaf </li>
<li>1 tsp poultry seasoning or a combo of thyme, sage and marjoram</li>
<li>Water</li>
<li>Optional: fresh parsley (just rinse the springs and put in whole), chopped garlic </li>
</ul>
<b>Directions</b><br />
<ul>
<li>Put all ingredients in the crock pot<b> </b>and fill with water until the water is about one inch above the bird.</li>
<li>Cook on HIGH 6 hours.</li>
<li>Pour the mixture through a colander with a large bowl underneath to strain and collect the broth. Discard all bones and vegetables.</li>
<li>Cool completely and store broth in glass jars or in small Ziploc bags in 1 cup portions. If you store in Ziplocs, leave a little room in the bag for expansion. Lay them flat to freeze and they will take up way less room on your freezer shelves.</li>
</ul>
Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.com0tag:blogger.com,1999:blog-8921410115323092408.post-61705614185277498972012-11-12T22:41:00.000-08:002012-11-12T22:41:05.825-08:00Dinner On-the-Go: Weekly Menu 11/12<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFY6zR3ONQzk6e2iGjLbxZ9z6CzZXQrz9bxUHiS6HZIb6-P0R6yV_G_kNlCO_-Btu1c_iJ_KYJqbxJLH1GRqYhDndVvUhQXV4_2dANbdrbr2aJ0971oOYXG4hyw6QJiNb8cQ-eE6VypA/s1600/Weekly-menu-11-12-2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Dinners on the Go for nights with games, practices and other family activities" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFY6zR3ONQzk6e2iGjLbxZ9z6CzZXQrz9bxUHiS6HZIb6-P0R6yV_G_kNlCO_-Btu1c_iJ_KYJqbxJLH1GRqYhDndVvUhQXV4_2dANbdrbr2aJ0971oOYXG4hyw6QJiNb8cQ-eE6VypA/s640/Weekly-menu-11-12-2012.jpg" title="Dinners on the Go: Weekly Menu 11/12/12 Easier Simpler Better" width="640" /></a></div>
<br />
Back when I first launched this blog, I put out a call for content requests and my friend Alyce said that a pain point in her household was trying to figure out how to feed the family when dinnertime is interrupted by sports practices or games, dance rehearsals or other activities. Turns out this is a pain point for a lot of you out there.<br />
<br />
This fall, we are SO in that boat. Three nights out of the week, there are volleyball and soccer practices right at dinnertime. The kids on the go need to eat... so do we... and so do my younger kids. For the past couple of months I've tried different dinners to see what could be prepared super-fast<i>, </i>travel well and reheat well if needed. This week, there's no extra credit - we are all about the dinners on the go.<br />
<br />
<h3>
</h3>
<h3 style="text-align: center;">
Chicken Caesar Pasta Salad</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw9dTH-jWBD1mTyvhkut93lH4K6jKMd_0a_GnbVU9pzJ5zrPVhvKw7HG24BQp8RwP6jsLmPhNEWJU1Oh_3WZb-qbmRX5yUteXsx911-BUQQvZPWrim2SZLSnPEUzWjvsSd7b4aaXu1MAs/s1600/chicken-caesar-pasta-salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken Caesar Pasta Salad - a dinner for nights on the go to games, practices and more" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw9dTH-jWBD1mTyvhkut93lH4K6jKMd_0a_GnbVU9pzJ5zrPVhvKw7HG24BQp8RwP6jsLmPhNEWJU1Oh_3WZb-qbmRX5yUteXsx911-BUQQvZPWrim2SZLSnPEUzWjvsSd7b4aaXu1MAs/s400/chicken-caesar-pasta-salad.JPG" title="Chicken Caesar Pasta Salad" width="400" /></a></div>
<div style="text-align: center;">
<i>The kids and my husband totally devoured this dish. It has a fresh taste that can be adjusted in lots of ways with different fresh herbs (chives would be nice) and salad dressings, such as buttermilk ranch instead of Caesar. </i></div>
<br />
<b>Sides: </b>Baked sweet potatoes<br />
<br />
<b>Shortcuts</b><br />
<ul>
<li>Buy feta cheese that's already crumbled</li>
</ul>
<b> Make Ahead Notes</b><br />
<ul>
<li>Slice Romaine lettuce, tomatoes and basil; chop tomatoes and parsley<b> </b></li>
</ul>
<b>Ingredients</b><br />
<ul>
<li>3 cups skinned, shredded roasted chicken breast (I use store-bought rotisserie chicken) </li>
<li> 3 cups hot cooked penne (about 6 ounces uncooked pasta) </li>
<li> 2 cups thinly sliced romaine lettuce </li>
<li> 1 1/2 cups halved cherry tomatoes </li>
<li> 1/2 cup thinly sliced fresh basil </li>
<li> 1/2 cup chopped green onions </li>
<li> 1/3 cup creamy Caesar dressing </li>
<li> 1/4 cup chopped fresh parsley </li>
<li> 1 (4-ounce) package crumbled feta cheese </li>
<li> 1 garlic clove, minced</li>
</ul>
<b>Directions</b><br />
Combine all ingredients in a large bowl; toss well to coat.<br />
<b>ON THE GO:</b> <b> </b>Place in a Tupperware container with dressing on the side if the dinner will not be eaten immediately.<b><br /></b><br />
<br />
<i><a href="http://www.myrecipes.com/recipe/caesar-chicken-pasta-salad-10000000222335/"><span style="color: blue;">Recipe</span></a> adapted from MyRecipes.com</i><br />
<br />
<h3 style="text-align: center;">
Barbecue Chicken Sliders</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivuECVR7oIUuLkHTrGzkqPTZbKHeGHhvEdvOLWpuWCm-xAJACgLi5nL7UncrCWyDGIbYAVr3JV8fE6my9iBTQTOORfF57lCpFP6v8KuTImGSJALFLhysi5CYS9yKzoCnjXbqk9gfofnms/s1600/barbecue-chicken-sliders-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Barbecue Chicken Sliders - dinners for nights on the go to games, practices and other family activities" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivuECVR7oIUuLkHTrGzkqPTZbKHeGHhvEdvOLWpuWCm-xAJACgLi5nL7UncrCWyDGIbYAVr3JV8fE6my9iBTQTOORfF57lCpFP6v8KuTImGSJALFLhysi5CYS9yKzoCnjXbqk9gfofnms/s400/barbecue-chicken-sliders-2.JPG" title="Barbecue Chicken Sliders" width="400" /></a></div>
<div style="text-align: center;">
<i>If you have NO time, this is the dinner for you. To get the soft butter called-for, I highly recommend a <a href="http://www.amazon.com/Tremain-Basic-Butter-Crock-White/dp/B003EELXGY/ref=sr_1_9?s=home-garden&ie=UTF8&qid=1352785816&sr=1-9&keywords=butter+bell"><span style="color: blue;">butter bell</span></a>, which keeps butter safely spreadable at room temp. It is now a must-have in our kitchen.</i></div>
<div style="text-align: center;">
<br /></div>
<b>Sides:<i> </i></b>Roasted corn (frozen) from Trader Joe's or oven fries<br />
<br />
<b>Make Ahead Notes</b><br />
<ul>
<li>Bring butter to room temp</li>
<li>Chop parsley<b> </b></li>
<li>Combine butter, parsley, garlic, S&P, cover and set aside<b> </b>at room temp if you'll use within a couple hours or in fridge if you'll use later<b><br /></b></li>
</ul>
<br />
<b>Ingredients</b><br />
<ul>
<li>1 rotisserie chicken<b>,</b> shredded</li>
<li> 1 1/2 cups favorite bottled barbecue sauce </li>
<li> 3 tablespoons room temperature butter</li>
<li> 1 Tablespoon chopped fresh parsley</li>
<li> 1 minced garlic clove</li>
<li> Salt and pepper</li>
<li> Slider rolls or other favorite rolls</li>
</ul>
<b>Directions</b><br />
<ul>
<li>Combine the butter, garlic, parsley, salt and pepper in a bowl. </li>
<li>Set the butter mixture aside. </li>
<li>Shred the chicken. </li>
<li>Put the chicken into a saucepan and add the barbecue sauce. Warm over medium heat until heated through. </li>
<li>Meanwhile, butter your rolls. Stick them in a hot oven or toaster oven to toast. </li>
<li>Put some chicken mixture on the toasty, garlic roll. </li>
<li><b>ON THE GO:</b> Follow all directions and wrap sandwich(es) in foil. </li>
</ul>
<b> </b><i><a href="http://bakedbree.com/barbecue-chicken-sandwiches"><span style="color: blue;">Recipe</span></a> from BakedBree</i><br />
<br />
<h3 style="text-align: center;">
Fried Rice</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioYsu9Wvy_wXNZ67KfI_nlOxpE-WzfwKlQN_PqhJ_9L-5YeallN0eVbDwlzPwhsAahmlUNQwvp6vo7BS-YYrhcK3yJPeLq33KQz4_7oRF5shDoyYDYxYq4Ps9sKpi5VaB55Vd4xuZ8tKA/s1600/IMG_1396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fried Rice: dinners for nights on the go to games, practices and other family activities" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioYsu9Wvy_wXNZ67KfI_nlOxpE-WzfwKlQN_PqhJ_9L-5YeallN0eVbDwlzPwhsAahmlUNQwvp6vo7BS-YYrhcK3yJPeLq33KQz4_7oRF5shDoyYDYxYq4Ps9sKpi5VaB55Vd4xuZ8tKA/s400/IMG_1396.JPG" title="Fried Rice" width="400" /></a></div>
<div style="text-align: center;">
<i>Here's what I love about fried rice - it's comforting and warm, it's nutritious and filling, it can handle just about any veggie on hand and the main ingredient is a leftover item. </i> </div>
<div style="text-align: center;">
<br /></div>
<b>Sides: </b>This can be a main dish while on the go or a side dish if served at home. If it's a side, serve it with something like <span style="color: blue;"><a href="http://easiersimplerbetter.blogspot.com/2012/09/weekly-menu-93-go-to-dinners.html">Asian Glazed Grilled Chicken</a> <span style="color: black;">or</span> <a href="http://easiersimplerbetter.blogspot.com/2012/09/weekly-menu-917-prep-once-eat-twice.html">Korean Style Pork Tenderloin</a>.</span> <br />
<br />
<b>Shortcuts</b><br />
<ul>
<li>Use leftover carry-out or home-cooked rice<b> </b>(this is an essential time-saver)<b>. </b>Make sure the rice has been refrigerated and is COLD.<b> </b>Freshly cooked, hot rice is too soft and will turn gluey if you try to fry it.<b><br /></b></li>
</ul>
<b>Make Ahead Notes</b><br />
<ul>
<li>Chop up cooked veggies and/or defrost veggies<b> </b></li>
</ul>
<br />
<b>Ingredients</b><br />
<ul>
<li>2 1/2 tsp sesame oil or other cooking oil such as canola, divided</li>
<li>2-3 eggs, whisked together </li>
<li>2 cups cold cooked rice (must be cold to fry properly)<b> </b></li>
<li>Any cooked leftover or thawed veggies you have on hand - shelled edamame, cooked, diced carrots, mushrooms, etc.</li>
<li>Soy sauce and hoisin sauce to taste</li>
<li>Chopped green onions (green part only) </li>
</ul>
<b></b>
<b>Directions</b><br />
<ul>
<li>Heat 1 tsp oil over medium heat; add whisked eggs. Pour in eggs and let them set on the bottom (we're making scrambled eggs here). With a heat-resistant spatula, push eggs from outside to center, repeating until eggs are cooked through. Remove from pan and set aside.</li>
<li>Add remaining oil and turn heat to medium-high. Add cold rice and stir-fry for about 4-6 minutes, or until rice becomes golden brown from the frying. Stir only occasionally; the rice needs time to sit in the pan and develop a bit of a "crust." </li>
<li>Add veggies until heated through.</li>
<li>Stir in soy sauce and hoisin sauce to taste. About 1 teaspoon each is a good start.</li>
<li>Garnish with chopped green onions.</li>
<li><b>ON THE GO:</b> Place fried rice in a thermos to keep it hot. </li>
</ul>
<br />
<h3>
</h3>
<h3>
</h3>
<h3 style="text-align: center;">
Orecchiette with Mozzarella & Tomatoes</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiahGGbJzWA-XWq98lOoRZY6kE5t8XIwlSqESoTGhmJQRjRY1CdtD5DKQwHfT-gIqKv8mMy63Icct4nAA0GfsJ0Xgqt7e1BD2pTMiNnUauv2zRimLfibefjzFjzOIphqaVgh-wQCY23mh8/s1600/IMG_1410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Orecchiette with Mozzarella & Tomatoes: dinners for nights on the go to games, practices and other family activities" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiahGGbJzWA-XWq98lOoRZY6kE5t8XIwlSqESoTGhmJQRjRY1CdtD5DKQwHfT-gIqKv8mMy63Icct4nAA0GfsJ0Xgqt7e1BD2pTMiNnUauv2zRimLfibefjzFjzOIphqaVgh-wQCY23mh8/s400/IMG_1410.JPG" title="Orecchiette with Mozzarella & Tomatoes" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<i>This salad is mild and contains ingredients that even picky eaters will usually accept. Spice up your portion with a sprinkle of crushed red peppers if you prefer a little heat.</i></div>
<h3>
</h3>
<b>Sides: </b>Arugula salad tossed with vinaigrette or choice and crusty bread<b><br /></b><br />
<br />
<b>Make Ahead Notes</b><br />
<ul>
<li>Chop tomatoes and mozzarella, set aside for later</li>
<li>Chop mozzarella and set aside in fridge for later</li>
</ul>
<b> </b><b>Ingredients</b><br />
<ul>
<li><span itemprop="amount">2 cups</span>
<span itemprop="name"> uncooked orecchiette (about 8 ounces uncooked </span>
</li>
<li><span itemprop="amount">3 cups</span>
<span itemprop="name"> chopped plum tomato</span> <span class="dollar"></span></li>
<li><span itemprop="amount">1 1/4 cups</span>
<span itemprop="name"> (5 ounces) diced fresh mozzarella cheese</span>
</li>
<li><span itemprop="amount">1 cup</span>
<span itemprop="name"> loosely packed chopped fresh basil</span>
</li>
<li><span itemprop="amount">1 tablespoon</span>
<span itemprop="name"> extra virgin olive oil</span> <span class="dollar"></span></li>
<li><span itemprop="amount">3/4 teaspoon</span>
<span itemprop="name"> salt</span>
</li>
<li><span itemprop="amount">1/4 teaspoon</span>
<span itemprop="name"> crushed red pepper</span>
</li>
<li><span itemprop="amount">2 </span>
<span itemprop="name"> garlic cloves, minced</span></li>
</ul>
<b>Directions</b><br />
Cook pasta according to package directions, omitting salt and fat; drain
and rinse under cold water. Drain. Combine pasta, tomato, and remaining
ingredients. Cover and chill at least 1 hour.<br />
<b>ON THE GO:</b> <b> </b>Place in a Tupperware container; consider adding basil right before eating.<br />
<br />
<i><a href="http://www.myrecipes.com/recipe/orecchiette-with-tomatoes-fresh-mozzarella-basil-10000000642336/"><span style="color: blue;">Recipe</span></a> from MyRecipes.com</i>Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.com1tag:blogger.com,1999:blog-8921410115323092408.post-56958752266084346342012-11-07T22:48:00.000-08:002012-11-07T22:48:45.650-08:005 More Drugstore Beauty Finds<h3 style="text-align: center;">
<br /></h3>
<div style="text-align: left;">
Ever since my last <a href="http://easiersimplerbetter.blogspot.com/2012/06/5-drugstore-beauty-finds.html"><span style="color: blue;">Drugstore Beauty Finds list</span></a>, I've kept an eye out for other budget-friendly beauty items that can be found at places like Target, CVS and Walgreens. I'm happy to report that there are several great items, which you might try for yourself or consider as small holiday gifts for daughters or other girls in your life who enjoy trying a lip gloss or nail polish.<br />
<br />
</div>
<h3 style="text-align: center;">
Rimmel Stay Glossy Long Lasting Lip Gloss</h3>
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<a href="http://www.cvs.com/bizcontent/merchandising/productimages/large/360734506808.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
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<a href="http://www.cvs.com/bizcontent/merchandising/productimages/large/360734405896.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Drugstore Beauty Finds: Rimmel Stay Glossy in All Night Long" border="0" height="320" src="http://www.cvs.com/bizcontent/merchandising/productimages/large/360734405896.jpg" title="Rimmel Stay Glossy" width="51" /></a></div>
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<a href="http://pics.drugstore.com/prodimg/398432/450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Rimmel Stay Glossy is a super comfortable gloss that is not sticky or drying, and comes in a variety of shades that actually stay put for quite a while. My favorites are <a href="http://www.cvs.com/shop/product-detail/Rimmel-Stay-Glossy-Lipgloss-All-Night-Long-430?skuId=849817"><span style="color: blue;">All Night Long</span></a>, which is a plummy dark pink (pictured here), and <a href="http://www.cvs.com/shop/product-detail/Rimmel-Stay-Glossy-Lipgloss-Immortal-Charm-750?skuId=849813"><span style="color: blue;">Immortal Charm</span></a>, a nude-blush color that looks great layered over lip liner. Each gloss is currently $4.99 at CVS.com. At that price, get one for the purse and one for the car! </div>
<br />
<h3 style="text-align: center;">
Yes to Cucumbers Soothing Eye Gel</h3>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://ecx.images-amazon.com/images/I/61wKISuXF0L._SL1500_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Yes to Cucumbers Soothing Eye Gel" border="0" height="320" src="http://ecx.images-amazon.com/images/I/61wKISuXF0L._SL1500_.jpg" title="Yes to Cucumbers Soothing Eye Gel" width="128" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://www.amazon.com/Yes-Cucumbers-Love-Soothing-1-01/dp/B002BVWIQA"><span style="color: blue;">Yes to Cucumbers Soothing Eye Gel</span></a> indeed smells like cucumbers, plus it's soothing, cool and is paraben-free and cruelty-free. I especially love how it feels when I dab it on my eyes after a long stretch in front of the computer. Also, a little goes a long way, so count on this product to last a while. </div>
<br />
<h3 style="text-align: center;">
Garnier Skin Renew Miracle Skin Perfector B.B. Cream</h3>
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<a href="http://ecx.images-amazon.com/images/I/41xoHmaTo+L._SY450_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Garnier Skin Renewal B.B. Cream" border="0" height="320" src="http://ecx.images-amazon.com/images/I/41xoHmaTo+L._SY450_.jpg" title="Garnier Skin Renewal B.B. Cream" width="104" /></a></div>
<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
So what the heck is a B.B. cream? It stands for "blemish balm," and in the case of <a href="http://www.cvs.com/shop/product-detail/Garnier-Skin-Renew-Miracle-Skin-Perfector-BB-Cream-LightMedium?skuId=871655"><span style="color: blue;">Garnier Skin Renew B.B. Cream</span></a><span style="color: blue;">, </span>it's a skin brightener + a tinted moisturizer. I love that it's a good moisturizer and it evens out my skin tone. There are plenty more expensive B.B. creams out there, but if you want to see what they're all about, this option at about $13 is worth trying.</div>
<br />
<h3 style="text-align: center;">
Healthy Sexy Hair Soy Renewal Nourishing Styling Treatment</h3>
<h3 style="text-align: center;">
<a href="http://ecx.images-amazon.com/images/I/71hmBdV+ZVL._SL1500_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Heathy Sexy Hair Soy Renewal Nourishing Styling Treatment" border="0" height="320" src="http://ecx.images-amazon.com/images/I/71hmBdV+ZVL._SL1500_.jpg" title="Heathy Sexy Hair Soy Renewal Nourishing Styling Treatment" width="86" /></a></h3>
<h3 style="text-align: center;">
</h3>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
I grabbed an airplane-friendly size of <a href="http://www.amazon.com/Sexy-Hair-Healthy-Renewal-Treatment/dp/B002IULDP6/ref=cm_cr_pr_product_top"><span style="color: blue;">Healthy Sexy Hair Soy Renewal Treatment</span></a> in a Rite-Aid in September on a whim and fell in love with it. You can use it on damp or dry hair, so it's versatile. It smells great, smooths frizz, adds shine and makes your hair baby soft, but not weighed down or oily. </div>
<h3>
</h3>
<h3>
</h3>
<h3 style="text-align: center;">
Sally Hansen Insta-Dri Fast Dry Nail Color</h3>
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<a href="http://ecx.images-amazon.com/images/I/51IyEb4NmYL._SL1000_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sally Hansen Insta-Dri Fast Dry Nail Color" border="0" height="320" src="http://ecx.images-amazon.com/images/I/51IyEb4NmYL._SL1000_.jpg" title="Sally Hansen Insta-Dri Fast Dry Nail Color" width="239" /></a></div>
<h3 style="text-align: center;">
</h3>
<div style="text-align: center;">
Last weekend, my good intentions to get a mani/pedi before a party were shut down by an over-scheduled Saturday, so I ducked into CVS and grabbed two bottles o<span style="color: blue;">f </span><a href="http://www.cvs.com/search/_/N-0?searchTerm=insta+dri&pt=global"><span style="color: blue;">Sally Hansen Insta-Dri Nail Color</span></a>. The polish comes with a wide brush for easy application, and I have to say that several days later, the polish has held its own, showing no more wear and tear than you'd have with a salon mani/pedi.</div>
<br />Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.com3tag:blogger.com,1999:blog-8921410115323092408.post-51525495013800562652012-11-05T22:05:00.000-08:002012-11-05T22:05:25.249-08:00Meatless Wonder: Weekly Menu 11/5<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-t_peqIzPVMnyyGqTwD8ofCYz2mhfU7YKo-JSjvYx_XBOQZ4Sj63P1xfewQ3p8yCrC8qVV_mrmIxVlRlijjij9b3ev7MXpwkAnHRetU8SL3GflwGWsgn890eFL5bOqa7OOb0pSm8JJc4/s1600/weekly-menu-11-5-2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Weekly Menu Meatless Dinners" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-t_peqIzPVMnyyGqTwD8ofCYz2mhfU7YKo-JSjvYx_XBOQZ4Sj63P1xfewQ3p8yCrC8qVV_mrmIxVlRlijjij9b3ev7MXpwkAnHRetU8SL3GflwGWsgn890eFL5bOqa7OOb0pSm8JJc4/s640/weekly-menu-11-5-2012.jpg" title="Easier Simpler Better Weekly Menu: Meatless Dinners" width="640" /></a></div>
<div style="text-align: center;">
<br />
In our family, I think a few of us could survive on meat and chocolate, with cereal thrown in for the occasional textural change. But just as we try to add more fish in our diet, we also try to prepare a meat-free meal at least once a week. With these recipes, you'll still get plenty of protein from cheeses or beans, as well as from fortified pasta if that's what you like. Plus, the leftovers from these dishes are great - the pasta dishes tend to taste even better the next day. Another tasty meatless option from an earlier Weekly Menu is the <a href="http://easiersimplerbetter.blogspot.com/2012/09/weekly-menu-924-bust-rut.html"><span style="color: blue;">Gnocchi with Corn and Arugula in Cream Sauce<span style="color: black;">.</span></span></a><br />
<br />
<span style="color: blue;"><span style="color: black;"> </span></span>On a closing note, has pumpkin worn out its welcome yet? I cannot get enough, as evidenced by the <a href="http://easiersimplerbetter.blogspot.com/2012/09/weekly-menu-93-go-to-dinners.html"><span style="color: blue;">Pumpkin Bread</span></a> and <a href="http://easiersimplerbetter.blogspot.com/2012/10/weekly-menu-108-low-brow-chow.html"><span style="color: blue;">Pumpkin Chocolate Chip Muffins</span></a>, and now this - Cream Cheese Pumpkin Muffins. This week's Extra Credit recipe is a 5-ingredient, semi-homemade deal that results in a yummy, cream cheese-filled spicy pumpkin muffin. I found this recipe a few years ago and love it for its convenience, especially as we head into a b-u-s-y holiday season. </div>
<h3 style="text-align: center;">
</h3>
<h3 style="text-align: center;">
Spaghetti with Artichoke Hearts and Tomatoes</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT7IHkLbjnQvH6TdwZjj2fZSmISZ4M48elMYeLC4q2vgr05hNrlEPYMnc2HcOjW5YWD9ephabcc4fca9h8bKR3xaoDAiZ8Zih3Zf_ClVWCosYs8ocR53tJ9yawL9dKZoc-jaE142VhV-Y/s1600/IMG_1225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spaghetti with a sauce of artichokes, cream, tomatoes and topped with fresh basil" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT7IHkLbjnQvH6TdwZjj2fZSmISZ4M48elMYeLC4q2vgr05hNrlEPYMnc2HcOjW5YWD9ephabcc4fca9h8bKR3xaoDAiZ8Zih3Zf_ClVWCosYs8ocR53tJ9yawL9dKZoc-jaE142VhV-Y/s400/IMG_1225.JPG" title="Spaghetti with Artichoke Hearts and Tomatoes" width="400" /></a></div>
<div style="text-align: center;">
<i>This is a pantry-staple go-to dinner that I often serve to my family, and once served it to a bunch of friends the night before a half marathon so could carb up on something interesting. </i></div>
<br />
<br />
<b>Sides: </b>This is a one-dish meal, so no sides are necessary, though I like to add garlic bread.<br />
<br />
<b>Shortcuts</b><br />
<ul>
<li>Use high quality, pre-grated Parmesan cheese</li>
<li>Buy pre-chopped fresh onion </li>
</ul>
<b>Make Ahead Notes</b><br />
<ul>
<li>Chop herbs - have a kid cut them with clean scissors if you can</li>
<li>Grate cheese </li>
<li>Dice onion </li>
<li>Drain and chop artichoke hearts</li>
</ul>
<b>Ingredients</b><br />
<ul>
<li>2 Tablespoons Olive Oil</li>
<li>2 Tablespoons Butter</li>
<li>3 cloves Garlic, Minced</li>
<li>1/2 whole Medium Onion, Finely Diced</li>
<li>1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained</li>
<li>1 can Diced Tomatoes With Juice (14.5 Oz.)</li>
<li>1 cup Heavy Cream</li>
<li>1/2 cup Chicken Broth (use more as needed)</li>
<li>1/2 teaspoon Nutmeg</li>
<li> Salt And Pepper, to taste</li>
<li>1 pound Thin Spaghetti</li>
<li>1 cup Parmesan Cheese, Freshly Grated</li>
<li>2 Tablespoons Fresh Chives (or Other Herbs) Chopped</li>
</ul>
<b>Instructions</b><br />
<ul>
<li>Cook spaghetti till al dente. Drain and set aside. </li>
<li>Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2-3 minutes. </li>
<li>Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream, chicken broth and nutmeg. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat. </li>
<li>Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.</li>
</ul>
<br />
<i><a href="http://thepioneerwoman.com/cooking/2009/10/wednesday-night-dinner-spaghetti-with-artichoke-hearts-and-tomatoes/"><span style="color: blue;">Recipe</span></a> from The Pioneer Woman</i><br />
<br />
<h3 style="text-align: center;">
<span style="font-family: inherit;">Vegetarian Burritos</span></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn4aVRjKxurUcxpklJlHYddCkU_31ugw0pgQu9vEXCgHY4SldEmtL39H73AeKzodMfEpblkoOHCn4sIaW6dsjMKkRWJS_VMzGcfnLOX7HlteuJU1nGoHFTS6tOfPYZ5exBb1XJ4-S4fFE/s1600/IMG_0549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Burritos filled with beans, rice, cheese and tomatoes" border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn4aVRjKxurUcxpklJlHYddCkU_31ugw0pgQu9vEXCgHY4SldEmtL39H73AeKzodMfEpblkoOHCn4sIaW6dsjMKkRWJS_VMzGcfnLOX7HlteuJU1nGoHFTS6tOfPYZ5exBb1XJ4-S4fFE/s400/IMG_0549.JPG" title="Vegetarian Burritos" width="400" /></a></div>
<div style="text-align: center;">
<b> </b><i>No joke - you can have this prepped in maybe 15 minutes in the morning before going to work or getting kids off to school, put it in the fridge and then pop it in the oven when you get home.</i></div>
<br />
<br />
<b>Sides: </b>Tortilla chips, salsa and guacamole<br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"></span>
<span style="font-family: inherit;"><b>Shortcuts:</b></span><br />
<ul>
<li><span style="font-family: inherit;">Buy pre-shredded cheese</span></li>
<li><span style="font-family: inherit;">Get layered Mexican dip at your grocery store and serve with the burritos instead of separate toppings</span></li>
<li><span style="font-family: inherit;">Use pre-cooked, bagged rice, such as Uncle Ben’s<b> </b>or Trader Joe's<b><br /></b></span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: inherit;"><b>Make Ahead Notes:</b></span></div>
<ul>
<li><span style="font-family: inherit;">Cook rice earlier in the day, if not buying pre-cooked rice</span></li>
<li><span style="font-family: inherit;">You can make the whole thing early in the day, cover it and
throw it in the fridge to bake later. If you do that, wait to put the salsa and
cheese on until right before baking. Sometimes I’ll prep this while the kids eat
breakfast because the effort level is that low. If you have the pre-cooked
rice, you can make these up in about 15-20 minutes, tops. </span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: inherit;"><b>Ingredients:</b></span></div>
<ul>
<li><span style="font-family: inherit;">10 flour tortillas</span></li>
<li><span style="font-family: inherit;">1 can refried beans</span></li>
<li><span style="font-family: inherit;">1 can pinto or black beans, rinsed and drained</span></li>
<li><span style="font-family: inherit;">1 (14.5 oz.) can of Mexican style diced tomatoes, with juice</span></li>
<li><span style="font-family: inherit;">1 envelope of taco seasoning</span></li>
<li><span style="font-family: inherit;">8 oz. shredded Cheddar cheese, plus extra for sprinkling on top of
burritos</span></li>
<li><span style="font-family: inherit;">2 cups of cooked rice, white or brown (if using pre-cooked, bagged
rice, follow package directions to warm)</span></li>
<li><span style="font-family: inherit;">1 cup of salsa (I prefer the fresh kind found in tubs in refrigerated
section at grocery store)</span></li>
<li><span style="font-family: inherit;">Chopped green onions (optional)</span></li>
<li><span style="font-family: inherit;">Toppings to go on burritos: sour cream, chopped green onions,
guacamole, salsa, hot sauce</span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: inherit;"></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b>Instructions: </b></span><br />
<ul>
<li><span style="font-family: inherit;">Preheat oven to 350.</span></li>
<li><span style="font-family: inherit;">Lightly coat a 9x13 pan with cooking spray</span></li>
<li><span style="font-family: inherit;">In a large skillet over medium heat, stir together all beans, tomatoes with juice and taco seasoning. The refried
beans will be chunky, so gently break them up as you mix. When mixture is
heated through and well-combined, about 3-5 minutes, remove from heat.</span></li>
<li><span style="font-family: inherit;">Set up an assembly line with the tortillas, the rice in a bowl, the cheese
in a bowl, the tomato-bean mixture in the pan and the baking dish on the end.</span></li>
<li><span style="font-family: inherit;">One by one, fill tortillas with about 3 tbsp. each of rice,
tomato mixture and cheese. Try to save some cheese to sprinkle on top of
burritos when baking. Roll up each tortilla gently and place seam-side down in
pan. The amounts of rice, tomatoes/beans and cheese that go into each burrito don’t
matter much – you really can’t go wrong. You may find that you fill only 6
burritos because you like them fuller, or 8-10 if you go a little lighter on
the filling. Pour salsa over burritos and sprinkle extra cheese on top.</span></li>
<li><span style="font-family: inherit;">Cover with foil and bake 20 minutes, or until heated
through. Remove foil and cook 5 more minutes or so until the cheese on top is
slightly browned and melty.</span></li>
</ul>
</div>
<br />
<h3 style="text-align: center;">
<b>Baked Stuffed Pasta Shells</b></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJae-74S6mRAIhJIDIb56IDhWE2x6fZGbMIkzPGxnBDLMmlXGu0BooVCzr9gn8LhHgMkP5MxP99fikOKwt7MrDwa76AlQ7FgvQlD7LCVebXGNsI7MsIh0PSqcBylD9XUgcAmlpheKke0/s1600/IMG_1345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pasta Shells Stuffed with Ricotta and Mozzarella and Baked" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJae-74S6mRAIhJIDIb56IDhWE2x6fZGbMIkzPGxnBDLMmlXGu0BooVCzr9gn8LhHgMkP5MxP99fikOKwt7MrDwa76AlQ7FgvQlD7LCVebXGNsI7MsIh0PSqcBylD9XUgcAmlpheKke0/s400/IMG_1345.JPG" title="Baked Stuffed Shells" width="400" /></a></div>
<div style="text-align: center;">
<i>This takes a little more assembly time than the usual weekday meal, but if you double the recipe, you can freeze extra portions for a future meal, so the extra effort will be worth it.</i> </div>
<div style="text-align: left;">
<br />
<br /></div>
<div style="text-align: left;">
<b>Make Ahead Notes </b><br />
<ul>
<li>Chop herbs - have a kid cut them with clean scissors if you can<b> </b></li>
<li>Combine cheese filling and refrigerate for later</li>
<li>Cook pasta shells - be sure to rinse well with cold water and drain </li>
<li>If possible, assemble the shells completely and just bake when you are ready to eat</li>
</ul>
</div>
<div style="text-align: left;">
<b>Ingredients</b></div>
<div>
<ul>
<li>12 ounces jumbo pasta shells </li>
<li>1 1/4 cups mozzarella cheese, shredded (Reserve 1/4 cup) </li>
<li>1 cup Parmesan cheese, grated </li>
<li>2 lbs ricotta cheese </li>
<li>4 large eggs, lightly beaten </li>
<li>1 teaspoon black pepper </li>
<li>1 teaspoon garlic powder </li>
<li>1 tablespoon dried parsley </li>
<li>8 ounces spaghetti sauce (jarred or homemade) </li>
<li>fresh basil, chopped, for garnish </li>
</ul>
<b>Instructions </b><br />
<div>
<ul>
<li> In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente. </li>
<li> Drain and cool immediately with cold water. </li>
<li> Drain and place open side down on paper towels. </li>
<li> In a medium bowl, combine the rest of ingredients except the spaghetti sauce. </li>
<li> Reserve the 1/4 cup of Mozzarella. </li>
<li> Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish. </li>
<li> Preheat oven to 375 degrees Fahrenheit. </li>
<li> Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan. </li>
<li> Pour the rest of sauce over the stuffed shells. </li>
<li> Loosely cover with foil and bake for 40 minutes. </li>
<li> During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top. </li>
<li> Bake 5 more minutes. Garnish with fresh chopped basil.</li>
<li>TO FREEZE: Assemble stuffed shells, but do not use tomato sauce and do not bake them. Place stuffed shells on a baking sheet to freeze individually. When frozen, store together in a Ziploc bag. </li>
</ul>
</div>
</div>
<div style="text-align: left;">
<i><a href="http://www.food.com/recipe/baked-stuffed-pasta-shells-106618"><span style="color: blue;">Recipe </span></a>from Food.com </i><b></b><br />
<b><br /></b></div>
<h3 style="text-align: center;">
Extra Credit: Cream Cheese Pumpkin Muffins</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmHvAlnkOvwzD1gfDkwPTeq4hNn8Zg6BE3WS-AxWTlgLsaFVWquTtU_QqVwCepUAd4vg45ofWnAdS2tm7Z7ZMegMEWwcOb9KKMEjqvlZVzWIqQSqjE40mdDRYIxDWuxzqsO5fiGuFfpeQ/s1600/cream-cheese-pumpkin-muffins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmHvAlnkOvwzD1gfDkwPTeq4hNn8Zg6BE3WS-AxWTlgLsaFVWquTtU_QqVwCepUAd4vg45ofWnAdS2tm7Z7ZMegMEWwcOb9KKMEjqvlZVzWIqQSqjE40mdDRYIxDWuxzqsO5fiGuFfpeQ/s320/cream-cheese-pumpkin-muffins.JPG" width="320" /></a></div>
<div style="text-align: left;">
</div>
<div style="text-align: center;">
<i>Cheater, cheater, pumpkin eater! This is a semi-homemade tasty cheat using a boxed cake mix to make pumpkin spice muffins with a cream cheese center. These just may save you during the holidays when you feel obligated to show up with a baked good.</i></div>
<div style="text-align: left;">
<i> </i> </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Make Ahead Notes</b></div>
<ul>
<li>Take cream cheese out to soften at room temperature</li>
</ul>
<div style="text-align: left;">
<b> </b></div>
<div style="text-align: left;">
<b>Ingredients </b></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<i>Filling:</i></div>
<ul>
<li>
8-ounces cream cheese, softened</li>
<li>
1/4 cup granulated sugar</li>
<li>
1/8 teaspoon vanilla</li>
</ul>
<div style="text-align: left;">
</div>
<i>Muffins</i><br />
<ul>
<li>
1 package spice cake mix</li>
<li>
15-ounces canned pumpkin</li>
</ul>
<i>Optional:</i><br />
Sprinkle Turbinado sugar on top before baking or powdered sugar after baking (I recommend doing this optional step - it really improves the look of the muffins)<br />
<br />
<b>Instructions</b><br />
<ul>
<li>Preheat oven to 350 degrees. Spray a muffin tin, including top, with cooking spray.</li>
<li>Beat filling ingredients together until combined.</li>
<li>Beat muffin ingredients together until combined. (To be clear, you
are only using the mix and the pumpkin. Nothing else — ignore the box
instructions.) Batter will be thick.</li>
<li>Drop about 1 tablespoon of the batter into each muffin cup, spreading it to cover the bottom.</li>
<li>Drop in a level tablespoon of filling.</li>
<li>Cover with enough batter to fill the muffin cups full. Yes <i>full</i>.</li>
<li>Bake at 350 degrees for 20-25 minutes.</li>
<li>If you like a warm, gooey center, serve the muffins warm. Otherwise, let them cool longer and the filling will firm up for you.</li>
</ul>
Makes 12 muffins<br />
<i><br /></i>
<i><a href="http://blogs.babycenter.com/life_and_home/inside-out-pumpkin-cream-muffins/"><span style="color: blue;">Recipe</span></a> found on BabyCenter</i><br />
<div style="text-align: left;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.com1tag:blogger.com,1999:blog-8921410115323092408.post-29129646273602762052012-10-29T21:36:00.002-07:002012-10-29T21:36:25.833-07:00Marinating is Your Bestie: Weekly Menu 10-29<h3>
</h3>
<h3>
</h3>
<h3>
</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaksx5Od-c_dAuPoxbzAdRqcINFSoEe_XY9gDeEOEYZKtCHWbYPAfX-97r7cz415G7CyvpYcckhbgzpkfbEerHZTruMsdEeLIGlYYoLVwCLz84yUQ6YzuBhpQwep3SVIsfpanNlXR77mw/s1600/weekly-menu-10-29-2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Marinated SAlmon, Flank Steak and Pork Chops" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaksx5Od-c_dAuPoxbzAdRqcINFSoEe_XY9gDeEOEYZKtCHWbYPAfX-97r7cz415G7CyvpYcckhbgzpkfbEerHZTruMsdEeLIGlYYoLVwCLz84yUQ6YzuBhpQwep3SVIsfpanNlXR77mw/s640/weekly-menu-10-29-2012.jpg" title="Weeky Menu 10-29-12: Marinating is Your Best Friend" width="640" /></a></div>
<h3>
</h3>
<div style="text-align: left;">
Some weekday mornings, it's all I can do to pack lunches and microwave some oatmeal<span style="color: #0000ee;"> <span style="color: black;">for breakfast. </span></span>But I can usually squeeze in maybe five minutes prepping a marinade and throwing in a protein because guess what happens 8-10 hours later? I can quickly grill, roast or broil something super flavorful. And that, my busy friends is why marinating can be your best friend. I put very few shortcuts or make ahead notes in below because marinating by definition is a make ahead and a shortcut. Also, please know that it's hard to go wrong with a marinade. Feel free to riff on the recipes below and add in spices or seasonings that are complementary and sound good to you.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Also, marinating is not just for outdoor, warm weather grilling. One of the recipes below calls for roasting at a high temp in the oven, another can be broiled, plus indoor grill pans work well too. If you want to experiment with other marinades, try the <span style="color: blue;"><span style="color: blue;"><a href="http://easiersimplerbetter.blogspot.com/2012/09/weekly-menu-917-prep-once-eat-twice.html">Korean Style Pork Tenderloin</a></span><span style="color: black;"><span style="color: blue;"> </span>or the <a href="http://easiersimplerbetter.blogspot.com/2012/08/weekly-menu-827-easy-dinners-for-school.html"><span style="color: blue;">Grilled "Unbelievable" Chicken</span></a>, which are also ideal for prepping quickly in the morning and cooking quickly later in the day. </span></span><br />
<span style="color: blue;"><span style="color: black;"><br /></span></span></div>
<h3 style="text-align: center;">
Barbecue Roasted Salmon</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyAdFJFvyn5kOYg1w1j4T21EIOiCaj1_CGI_NwpCttO5hMvYfQ639_dHMg7jCktNIazZAepWOeDAx399EQIdZfL0jk3eEgh5k8y4zwf83K57lLrAz0l9kfT0rIdX9aAPokYeFoXg5N30/s1600/IMG_1289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Salmon Marinated in Pineapple and Lemon juice" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyAdFJFvyn5kOYg1w1j4T21EIOiCaj1_CGI_NwpCttO5hMvYfQ639_dHMg7jCktNIazZAepWOeDAx399EQIdZfL0jk3eEgh5k8y4zwf83K57lLrAz0l9kfT0rIdX9aAPokYeFoXg5N30/s320/IMG_1289.JPG" title="Barbecue Roasted Salmon" width="320" /></a></div>
<div style="text-align: center;">
<i>This dish has been a staple of ours for ages. The warm spices and bright fruity flavors of the marinade, combined with the oven-roasting cooking method guarantees perfectly cooked fish.</i><br />
<br />
<div style="text-align: left;">
<b>Sides: </b>Steamed Brussels sprouts and <a href="http://www.neareast.com/#products/roasted_garlic_olive_oil_couscous"><span style="color: blue;">pearled couscous mix such as Near East</span></a></div>
</div>
<div style="text-align: center;">
<br />
<div style="text-align: left;">
<b>Shortcuts</b><br />
<ul>
<li>Buy canned, sliced pineapple or pineapple chunks and use the juice. Save the fruit for lunchboxes or another use.<b> </b></li>
</ul>
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<b>Make Ahead Notes </b><br />
<ul>
<li>Zest the lemons for the spice mixture <b>before</b> juicing them for the marinade.</li>
<li>Combine marinade ahead and set aside in fridge. Note: This is one
marinade that you don't want to use for much longer than an hour once
you add the fish.<b> </b></li>
<li>Combine spice mixture and set aside for later.</li>
</ul>
</div>
</div>
<div style="text-align: left;">
<b>Ingredients</b><span itemprop="amount"> </span></div>
<ul>
<li><span itemprop="amount">1/4 cup</span>
<span itemprop="name"> pineapple juice</span><span itemprop="preparation"></span><span itemprop="amount"> </span></li>
<li><span itemprop="amount">2 tablespoons</span>
<span itemprop="name"> fresh lemon juice</span> <span itemprop="preparation"></span><span class="dollar"></span><span itemprop="amount"></span></li>
<li><span itemprop="amount">4 </span>
<span itemprop="name"> (6-ounce) salmon fillets</span> <span itemprop="preparation"></span><span class="dollar"></span><span itemprop="amount"></span></li>
<li><span itemprop="amount">2 tablespoons</span>
<span itemprop="name"> brown sugar</span><span itemprop="preparation"></span><span itemprop="amount"> </span></li>
<li><span itemprop="amount">4 teaspoons</span>
<span itemprop="name"> chili powder</span><span itemprop="preparation"></span><span itemprop="amount"> </span></li>
<li><span itemprop="amount">2 teaspoons</span>
<span itemprop="name"> grated lemon rind</span> <span itemprop="preparation"></span><span class="dollar"></span><span itemprop="amount"></span></li>
<li><span itemprop="amount">3/4 teaspoon</span>
<span itemprop="name"> ground cumin</span><span itemprop="preparation"></span><span itemprop="amount"> </span></li>
<li><span itemprop="amount">1/2 teaspoon</span>
<span itemprop="name"> salt</span><span itemprop="preparation"></span><span itemprop="amount"> </span></li>
<li><span itemprop="amount">1/4 teaspoon</span>
<span itemprop="name"> ground cinnamon</span><span itemprop="preparation"></span><span itemprop="name"> </span></li>
<li><span itemprop="name">Cooking spray</span></li>
</ul>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<b>Directions </b> </div>
<ul>
<li>Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.</li>
<li>Preheat oven to 400°.</li>
<li>Remove fish from bag; discard marinade. Combine sugar and next 5
ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in
an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for
12 minutes or until fish flakes easily when tested with a fork. Serve
with lemon slices, if desired.</li>
</ul>
<i><a href="http://www.myrecipes.com/recipe/barbecue-roasted-salmon-10000000521446/"><span style="color: blue;">Recipe</span></a> from Cooking Light</i><br />
<br />
<h3>
</h3>
<h3 style="text-align: center;">
<b>Marinated Flank Steak</b></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpIzB8nHKCMXQHA7SnMJtkoU2-7OmkntPQM8fLpIW2BQo26AEI_wKrvUwOh2qh5_8v2WLpipZ5ct-WUhiiopdawNeEznM27oWzSuClvLFYP7zmONIGOJ_c5c1-PwQ9PiMg4eLjzAm7QU/s1600/marinated-flank-steak.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Honey Soy Marinated, Grilled Flank Steak" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpIzB8nHKCMXQHA7SnMJtkoU2-7OmkntPQM8fLpIW2BQo26AEI_wKrvUwOh2qh5_8v2WLpipZ5ct-WUhiiopdawNeEznM27oWzSuClvLFYP7zmONIGOJ_c5c1-PwQ9PiMg4eLjzAm7QU/s320/marinated-flank-steak.JPG" title="Honey Soy Flank Steak" width="320" /></a></div>
<div style="text-align: center;">
<i>Score the surface of the steak with a sharp knife to help the marinate penetrate the meat.</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<b>Sides: </b>Baked potatoes and steamed green beans tossed with S&P and a squeeze of lemon</div>
<br />
<div>
<b>Ingredients </b></div>
<div>
<ul>
<li>1.5 lbs flank steak
</li>
<li>Salt & freshly ground black pepper to taste</li>
</ul>
</div>
<div>
<i>Marinade</i><br />
<ul>
<li> 2/3 cup vegetable oil
</li>
<li> 1/3 cup soy sauce
</li>
<li> 1/4 cup red wine vinegar
</li>
<li> 3 -4 tablespoons honey (can use 3-4 tablespoons real maple syrup as a substitute)
</li>
<li> 3 tablespoons Worcestershire sauce
</li>
<li> 1/4 teaspoon ground ginger
</li>
<li> 2 -3 tablespoons coarsley chopped fresh garlic
</li>
<li> 2 green onions, coarsley chopped </li>
</ul>
</div>
<div>
</div>
<div>
<b>Directions</b><br />
<ul>
<li> In a zip-top bag, combine all marinade ingredients.
</li>
<li> Score the surface of the uncooked steak about 1/4-inch deep across the grain. Add meat to bag and turn to coat with the marinade; place the bag into a large bowl.
</li>
<li> Refrigerate for up to 24 hours (turning the bag a couple of times during the refrigeration time).
</li>
<li> Remove beef from the marinade and allow all the marinade to drip
off scraping off the chopped garlic pieces and green onions from the
meat. Allow to sit
out at room temp until ready to cook.</li>
<li> Preheat grill to high heat. Season beef with salt & pepper</li>
<li> Grill the meat about 5-6 minutes per side for rare doneness
(turning ONLY one time, do not overcook the meat as it will cook a
little more after removing from the grill). </li>
<li>Remove to a plate/s and allow to sit for 10 minutes before slicing. </li>
<li>Slice the meat across the grain.</li>
<li><b>To Broil: </b>Preheat broiler. Place flank steak on broiler pan and cook, turning once until medium rare, about 4 to 5 minutes per side. Remove to a cutting board to rest.
</li>
</ul>
</div>
<br />
<i><a href="http://www.food.com/recipe/kittencals-marinated-grilled-flank-steak-303542"><span style="color: blue;">Recipe</span></a> from Food.com</i><br />
<div style="text-align: center;">
<br /></div>
<h3 style="text-align: center;">
Hoisin Marinated Pork Chops</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYB1WZsUXfyyKSdTzL3yEIs-JORBzLIiF7wz7jPzMrQy0y74kTksyCcI3YlNtM7LGvSPrdaQ6r0_u6VYj-XCjfZ9RLidciGFfYMimjoigBmf_Psra-aRM2aAThL4RJT2FxIBDxG6TNnfI/s1600/marinated-grilled-pork-chops-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Hoisin Marinated, Grilled Pork Chops" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYB1WZsUXfyyKSdTzL3yEIs-JORBzLIiF7wz7jPzMrQy0y74kTksyCcI3YlNtM7LGvSPrdaQ6r0_u6VYj-XCjfZ9RLidciGFfYMimjoigBmf_Psra-aRM2aAThL4RJT2FxIBDxG6TNnfI/s320/marinated-grilled-pork-chops-2.JPG" title="Hoisin Marinated Pork Chops" width="320" /></a></div>
<div style="text-align: center;">
<i>Remember, a little pink inside means a juicy pork chop!</i></div>
<br />
<b>Sides: </b>Vegetable pot stickers (I like Trader Joe's) and <a href="http://www.foodnetwork.com/recipes/ina-garten/sauteed-sugar-snap-peas-recipe/index.html"><span style="color: blue;">sauteed sugar snap peas</span></a><br />
<div style="text-align: center;">
</div>
<br />
<b>Ingredients</b><br />
<ul>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 cup</span>
<span itemprop="name"> low-sodium soy sauce</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 cup</span>
<span itemprop="name"> hoisin sauce</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 cup</span>
<span itemprop="name"> honey</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 teaspoon</span>
<span itemprop="name"> crushed red pepper (optional)</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 </span>
<span itemprop="name"> garlic cloves, minced</span>
<span itemprop="preparation"> </span>
</li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">4</span><span itemprop="name"> bone-in pork loin chops (about 3/4 inch thick)</span> <span itemprop="preparation"></span><span class="dollar"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount"> </span>
<span itemprop="name"> Cooking spray</span></li>
</ul>
<b><span itemprop="name">Directions</span> </b><br />
<ul>
<li>Combine first 5 ingredients in a large zip-top plastic bag; add pork
chops. Seal and marinate in refrigerator 8 hours or overnight.</li>
<li>Prepare grill.</li>
<li>Remove pork from bag; discard marinade. Place pork on grill rack
coated with cooking spray; grill 3 minutes on each side or until done.</li>
</ul>
<br />
<i><a href="http://www.myrecipes.com/recipe/hoisin-marinated-pork-chops-10000000335879/"><span style="color: blue;">Recipe</span></a> from MyRecipes</i><br />
<h3 style="text-align: center;">
<b><span style="font-weight: normal;"></span></b></h3>
<h3 style="text-align: center;">
<b><span style="font-weight: normal;">Extra Credit: Monkey Bars</span></b><i> </i></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8sWFwVD3JKZDSZnm7OEWDqAYoGQtrIznZriNSE8-VPKEWwdS8_xBMT5nb3Lvw36f6K5fGFP_skl5q81IlDJuI0sfmuxgXb3ioAnhyy6iRDRxbnjsmEoMpG2nFNLAeSxcUpvH-dPtTLQY/s1600/monkey-bars-banana-chocolate-chips.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Moneky Bars - banana chocolate chip snack cake bars" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8sWFwVD3JKZDSZnm7OEWDqAYoGQtrIznZriNSE8-VPKEWwdS8_xBMT5nb3Lvw36f6K5fGFP_skl5q81IlDJuI0sfmuxgXb3ioAnhyy6iRDRxbnjsmEoMpG2nFNLAeSxcUpvH-dPtTLQY/s320/monkey-bars-banana-chocolate-chips.JPG" title="Monkey Bars" width="320" /></a></div>
<div style="text-align: center;">
<i>Be sure to bake until the toothpick comes out clean. I prefer to store them in a bowl covered with a towel because an airtight container sometimes makes these banana bread-style bars turn mushy.</i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: left;">
<b>Ingredients</b><i></i></div>
<ul>
<li><span class="amount">1 2/3</span>
<span class="unit">
cup
</span>
(about 5 bananas)
mashed ripe bananas<span class="amount"> </span></li>
<li><span class="amount">3/4
</span>
<span class="unit">
cup
</span>
<span class="name">packed light-brown sugar</span><span class="amount"> </span></li>
<li><span class="amount">1/4
</span>
<span class="unit">
cup
</span>
<span class="name">oil</span><span class="amount"> </span></li>
<li><span class="amount">1/4
</span>
<span class="unit">
cup
</span>
<span class="name">milk</span><span class="amount"> </span></li>
<li><span class="amount">2
</span>
<span class="unit">
large
</span>
<span class="name">eggs</span><span class="amount"> </span></li>
<li><span class="amount">2
</span>
<span class="unit">
teaspoon<i>s</i>
</span>
vanilla extract<span class="amount"> </span></li>
<li><span class="amount">1
</span>
<span class="unit">
teaspoon
</span>
<span class="name">each baking soda and cinnamon</span><span class="amount"> </span></li>
<li><span class="amount">1/4
</span>
<span class="unit">
teaspoon
</span>
<span class="name">salt</span><span class="amount"> </span></li>
<li><span class="amount">1 3/4</span>
<span class="unit">
cup
</span>
<span class="name">white whole-wheat flour</span><span class="amount"> </span></li>
<li><span class="amount">1
</span>
<span class="unit">
cup
</span>
<span class="name">mini chocolate chips </span></li>
</ul>
<span class="name"><b>Directions </b></span><br />
<ul>
<li>Heat oven to 350ºF. Line a 15 x
10 x 1⁄2-in. baking pan with nonstick foil (let the foil extend about 2
in. above pan at both ends). </li>
<li>Whisk mashed bananas, sugar,
oil, milk, eggs, vanilla, baking soda, cinnamon and salt in a large bowl
until mixed thoroughly. Whisk in flour just until blended; gently stir
in 1⁄2 cup of the chocolate chips. </li>
<li>Spread batter in prepared pan.
Sprinkle remaining chocolate chips on top. Bake 15 to 20 minutes until
wooden pick inserted in center comes out clean. Cool completely in pan
on wire rack. </li>
<li>Holding foil by ends, lift
from pan onto a cutting board. Carefully cut lengthwise in 4 strips and
then cut each strip in 10; remove foil.</li>
</ul>
<div style="text-align: center;">
<i></i></div>
<div style="text-align: left;">
<i><a href="http://www.womansday.com/recipefinder/monkey-bars-recipe-122697"><span style="color: blue;">Recipe</span></a> from Woman's Day</i></div>
Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.com2tag:blogger.com,1999:blog-8921410115323092408.post-64808152974096607032012-10-27T16:20:00.002-07:002012-10-27T22:53:33.669-07:003 Strategies for Getting Kids to Help with Housework<br />
I once asked a good friend how I would know when my kids were old enough to help out more with housework. Her reply: "When their arms are long enough to reach all the way into the dryer."<br />
<br />
Indeed. Besides wanting a little help with the many day-to-day chores of running a household, I also want my kids to understand that helping around the house is a way to show respect for themselves and for the rest of the family. For those reasons, I have been putting some creative strategies into place to get them to help, and they seem to be working. Of course, to make things go smoothly, adjust the chores to the child's age, and be really specific about what the task is and how you want to see it done. <br />
<br />
<h3 style="text-align: center;">
Strategy #1: Limit the Time of the Chores</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIvWTYoiSCE3rxAy8PExilnXT8kACbJ4GAv8y25bySvCrgeFkePdxlsLWBfzfYsdswEEAfm5ytbdKhP71yTlYicMA7rTGO8mQJ2vvpSW6FIUvpRXz6dCiqHX6tCUYoBS913-ZtQklG1hI/s1600/set-timer-to-do-housework.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Use a timer to limit kids' chore time and motivate them to beat the clock" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIvWTYoiSCE3rxAy8PExilnXT8kACbJ4GAv8y25bySvCrgeFkePdxlsLWBfzfYsdswEEAfm5ytbdKhP71yTlYicMA7rTGO8mQJ2vvpSW6FIUvpRXz6dCiqHX6tCUYoBS913-ZtQklG1hI/s320/set-timer-to-do-housework.JPG" title="Set timer for kids when doing chores" width="320" /></a></div>
<br />
Play into the fact that kids usually have an abstract view of time. When you say they have to spend "some time" helping to clean up the kitchen, that could seem like an eternity. Instead, take out an old school kitchen timer if you have one and set it for the amount of time that the child must spend helping. Here's what they will appreciate: the task is guaranteed to NOT go on forever, plus they are now in a game of beat the clock, which can make the chores feel like a game.<br />
<br />
<b>Parent Ground Rules: </b><br />
<ul>
<li>Choose a specific task that can be completed or at least well-tackled in the allotted time, such as folding laundry or putting away toys. Anything bigger or more nebulous (like "clean your room") may leave you and your kid feeling disappointed with the results. </li>
<li>Pick reasonable amounts of time - a minute per year of age is a good place to start. Do not go over 15 minutes for any age.<b> </b>When the time is up, the work stops.<b><br /></b></li>
</ul>
<b>Kid Ground Rule: </b><br />
<ul>
<li>He/she must spend the entire time doing the task at hand. </li>
</ul>
<br />
<h3 style="text-align: center;">
Strategy #2: Trade Chores for Screen Time</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8vfiVZUWS1Q9WXtRQmrzDdTyWOcTq58dcNsdYD83l_bdDA9xdUemLns4c4HCWLuE3XpXbpgCgDjLN9Uz9kY2JNfGsycI0S7CGKmA6SwUWE7LvkpdRkB5gtrWldEKaRfdtZ883dwCrcaQ/s1600/trade-housework-tickets-for-fun-stuff.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Create chores lists for kids that must be completed to earn screen time" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8vfiVZUWS1Q9WXtRQmrzDdTyWOcTq58dcNsdYD83l_bdDA9xdUemLns4c4HCWLuE3XpXbpgCgDjLN9Uz9kY2JNfGsycI0S7CGKmA6SwUWE7LvkpdRkB5gtrWldEKaRfdtZ883dwCrcaQ/s320/trade-housework-tickets-for-fun-stuff.JPG" title="Trade Chores for Screen Time" width="320" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
If you live in a household where screen time, whether it's with an iPad, a DS, the Wii or just TV is requested more than you'd like, then trading housework for screen time might be a good approach for you. I use this strategy when all homework is completed, all sports are done and a good amount of outside time has already happened. What you see here are what I call "tickets," as in "your ticket to use a screen."</div>
<div style="text-align: left;">
<br /></div>
<b>Parent Ground Rules: </b><br />
<ul>
<li>Create "tickets" for kids with maybe 1-3 specific, age appropriate tasks. </li>
<li>Be clear about how much screen time they earn for completing a ticket. Thirty minutes total works for us, and consistency in timekeeping is key. Be sure you watch the clock and call time when screen time is up. </li>
</ul>
<b>Kid Ground Rule: </b><br />
<ul>
<li>Explain that the tasks must be completed to your satisfaction before the screen time can be earned. </li>
<li>Set the expectation that there should be no whining or complaining about "almost reaching the next level" or similar when time's up. </li>
</ul>
<br />
<h3 style="text-align: center;">
Strategy #3: Create a "Buy-back" Program to Control Clutter</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBZNPaBlbVrWyFijo3Jm5e48vB2FXN3Yey8k4grIzMlA5j4N0OZhgsRhjZw94SgUHIh3j3TBqo0Yc8SGPrXKkETPplAHbdyUyROmKGUnQ_gUy9-dxYsq9iegOyDRGiIfTNGHiNDmBCpU/s1600/buy-back-toys-left-behind-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Claim kids' clutter and make them pay to get it back at end of week" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBZNPaBlbVrWyFijo3Jm5e48vB2FXN3Yey8k4grIzMlA5j4N0OZhgsRhjZw94SgUHIh3j3TBqo0Yc8SGPrXKkETPplAHbdyUyROmKGUnQ_gUy9-dxYsq9iegOyDRGiIfTNGHiNDmBCpU/s320/buy-back-toys-left-behind-1.JPG" title="Create a Buy-back program to control clutter" width="320" /></a></div>
<br />
Our kids have too much stuff, and inevitably there are orphaned games, hair accessories, toys, books and more that are enjoyed occasionally and then as good as invisible when it's time to put them away. To help control clutter and make you feel like less of a nag, I have an approach that might work. At the end of every evening, ask kids to pick up and put away anything of theirs that's laying around. Explain that anything that has still not been picked up and put away by your specified time will go into a special bin like the one pictured. Then, explain that at the end of the week, the items in the bin may be bought back by the kid for $.10 (or more if you have older kids). If they don't want the item badly enough to take care of it in the first place or pay to have it again, then it's an item better off in the Goodwill bag.<br />
<br />
<b>Parent Ground Rules: </b><br />
<ul>
<li>Have a family meeting before creating this program to calmly explain how it will work.</li>
</ul>
<b>Kid Ground Rule: </b><br />
<ul>
<li>Kids must wait until the end of the week for the buy-back option. Consider this a cooling-off period when they will find out if the item really means something to them and can think carefully about parting with money for it.</li>
</ul>
<br />Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.com0tag:blogger.com,1999:blog-8921410115323092408.post-59161932889895724652012-10-22T22:56:00.003-07:002012-10-28T21:39:55.760-07:00Weekly Menu 10/22: New Ideas for Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXWioJk2mRhsV__tIrBmhl0dNAcPyKpxg7ClywK27-ZwRNP8wwnVs6Z2ezHV_5R_v2GV8-etGt-wdrRFTCF3joCyEtJeP8J4_3kBWafkA6YxSStI1_Lbqywat8oqkC4W94vq7CDuYr0Ms/s1600/Weekly-Menu-10-22-2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Honey Lime Chicken Burritos, Pretzel Chicken, Chicken and Barley, No-Knead Bread" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXWioJk2mRhsV__tIrBmhl0dNAcPyKpxg7ClywK27-ZwRNP8wwnVs6Z2ezHV_5R_v2GV8-etGt-wdrRFTCF3joCyEtJeP8J4_3kBWafkA6YxSStI1_Lbqywat8oqkC4W94vq7CDuYr0Ms/s640/Weekly-Menu-10-22-2012.jpg" title="Weekly Menu Recipes: What Else Can I Do with Chicken?" width="640" /></a></div>
<h3 style="text-align: center;">
</h3>
<h3 style="text-align: center;">
</h3>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="line-height: 115%;">For as versatile as chicken is, I so often get trapped into doing the same old, same old with it. I've been trying to branch out and try new chicken dishes, and this week I challenge you to do the same!</span></span><br />
<span style="font-family: inherit;"><br />
</span> <span style="font-family: inherit;">Need more inspiration than what you see above? Try <a href="http://easiersimplerbetter.blogspot.com/2012/07/off-we-go-weekly-menu.html"><span style="color: blue;">Buttermilk Baked Chicken</span></a>, which is a great oven-fried option, or <a href="http://easiersimplerbetter.blogspot.com/2012/08/weekly-menu-86.html"><span style="color: blue;">Chicken with Balsamic-Honey Glaze</span></a>, both of which can be found in previous Weekly Menus.</span><br />
<span style="font-family: inherit;"><br />
</span> <span style="font-family: inherit;"><span style="line-height: 115%;">As long as we’re talking about chicken, here’s an invaluable tip from a professional chef (and good friend) that has simplified my cooking and clean-up routines when preparing chicken. Do you feel compelled to rinse raw chicken before cooking it? Turns out that only *heat*, not water, kills the bacteria in raw chicken. Makes sense, right? In fact, rinsing chicken may just splash that nasty stuff around your kitchen even more. In case you want the official word on this, <a href="http://www.fsis.usda.gov/Factsheets/Does_Washing_Food_Promote_Food_Safety/index.asp" style="color: blue;" target="_blank">the USDA tells us</a> that rinsing raw meats is not a good idea. </span><span style="line-height: 115%;">So pat chicken pieces with a paper towel, clean your hands and preparation surfaces and carry on. I still bleach where needed, but I don’t feel like I’m mopping up a CSI crime scene near my sink anymore.</span></span></div>
<h3 style="text-align: center;">
Honey Lime Chicken Burritos</h3>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmtfb9QZSj10xMFe0oLo8-LUFUkQIz2G11ENFdIdMabBaA6IiuRUjBbppSLP2wN2v-8J6xBlcy-EyWfL0ixyuIG2uQ8PRKsYwIOhSQAfGmUvd5XFP9aNZhJPBifVHFFCPjDZ-TxQAB-bk/s1600/honey-lime-chicken-burritos.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy way to use cooked, shredded chicken: Homey Lime Chicken Burritos" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmtfb9QZSj10xMFe0oLo8-LUFUkQIz2G11ENFdIdMabBaA6IiuRUjBbppSLP2wN2v-8J6xBlcy-EyWfL0ixyuIG2uQ8PRKsYwIOhSQAfGmUvd5XFP9aNZhJPBifVHFFCPjDZ-TxQAB-bk/s400/honey-lime-chicken-burritos.JPG" title="Honey Lime Chicken Burritos" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzhauwFaTrkeAC-9sWejzEP-JoKpMqqMykf2pQQOh61VXXF_S4b0fx0RbKHgaM2xQDyNDcyRskbXkBjZ4FlBenzXDDZCdruL9QF6G_2h_Qgq9nYQcbvSaTTp4-qmr5Df-Wgazcwb1_60/s1600/IMG_0531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br />
<div style="text-align: center;">
<i>Oh, these burritos are tangy and creamy, with just a hint of heat. I found this recipe a couple of years ago on a coupon site, of all things, and it is a total winner. Make then NOW!</i></div>
<br />
<b>Sides: </b>Guacamole + chips or the <a href="http://easiersimplerbetter.blogspot.com/2012/08/weekly-menu-86.html"><span style="color: blue;">avocado and black bean salad</span></a> found in a previous Weekly Menu<br />
<br />
<b>Short Cuts</b><br />
<ul>
<li>Use rotisserie chicken instead of cooking the chicken yourself</li>
<li>Use bagged, shredded cheese </li>
</ul>
<b>Make Ahead Notes</b><br />
<ul>
<li>If shredding cheese yourself, do this ahead and put in fridge for later</li>
<li>Juice the limes; mix up the honey-lime mixture and set aside for later </li>
</ul>
<b>Ingredients</b><br />
<ul>
<li>4 chicken breasts, cooked & shredded</li>
<li>1 12-15 oz. bottle salsa verde (green salsa)</li>
<li>1/3 cup honey</li>
<li>1/4 cup lime juice</li>
<li>1 TBSP chili powder</li>
<li>1 tsp garlic powder</li>
<li>1/4 tsp salt</li>
<li>1 cup heavy whipping cream</li>
<li>8-10 flour tortillas</li>
<li>4 cups shredded Monterey Jack cheese</li>
</ul>
<div>
</div>
<div>
<b>Directions</b></div>
<div>
<ul>
<li>In a large bowl; whisk together honey, lime juice, chili powder, garlic powder and salt. Add cooked, shredded chicken to the lime mixture. Let sit 10 minutes. </li>
<li>In a 9×13 pan, pour 3/4 of the salsa verde bottle to cover the bottom of the pan. Set aside the remainder sauce. </li>
<li>Take a flour tortilla and fill with a couple tablespoons of chicken and cheese. Roll up and place seam side down in the salsa verde pan. Repeat process until all tortillas are filled. After you have removed all of the chicken, there will be some remaining lime sauce in the bowl. Add the remaining salsa verde and heavy whipping cream to the lime sauce and mix. Pour mixture over the filled burritos and cover with remaining cheese. Bake at 350 degrees for 30-40 minutes or until cheese is brown & bubbly. </li>
</ul>
</div>
<div>
<br /></div>
<div>
<i><a href="http://thekrazycouponlady.com/2011/04/07/krazy-in-the-kitchen-sweet-lime-enchiladas/"><span style="color: blue;">Recipe</span></a> adapted from The Krazy Coupon Lady</i> <i>site</i></div>
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<br />
<br />
<h3 style="text-align: center;">
Smothered Chicken and Barley</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSUw0HRzZMTV1gqi566ZY3wICzBMjNioDJyrnhI_XgwTXsUyzYkVpQVfm8ePCF_P3SfWzIYy1HYmYL12j3qnwOqU8HIPAMlxMe71DfNmyYQHtVhIuI25oEYJxpQ17zqUiTEM6-_I9s_0/s1600/IMG_0477.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSUw0HRzZMTV1gqi566ZY3wICzBMjNioDJyrnhI_XgwTXsUyzYkVpQVfm8ePCF_P3SfWzIYy1HYmYL12j3qnwOqU8HIPAMlxMe71DfNmyYQHtVhIuI25oEYJxpQ17zqUiTEM6-_I9s_0/s400/IMG_0477.JPG" width="400" /></a></div>
<i>This incredibly warm, comforting dish is front-loaded with the prep work, but then it just simmers away while you do nothing for an hour. Since the whole process takes a little extra time, save this one for a Sunday or another day when you have more time leading up to dinner.</i><br />
<br />
<b>Sides: </b>This is a one-bowl meal, so the only thing you might add is crusty bread on the side.<br />
<br />
<b>Shortcuts</b><br />
<ul>
<li>Buy pre-chopped fresh onion<b> </b></li>
</ul>
<b>Make Ahead Notes </b><br />
<ul>
<li>Mix up dry seasonings in small bowl and set aside </li>
<li>Chop all vegetables and set aside in fridge</li>
<li>Rinse barley in a colander and set aside for later</li>
</ul>
<b>Ingredients</b><br />
<ul>
<li><span class="spx_inspected spx_global" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span class="spx_inspected spx_global" itemprop="name">1 teaspoon ground cumin</span><span class="spx_inspected spx_global" itemprop="name"> </span></span></li>
<li><span class="spx_inspected spx_global" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span class="spx_inspected spx_global" itemprop="name">3/4 teaspoon chili powder</span><span class="spx_inspected spx_global" itemprop="name"> </span></span></li>
<li><span class="spx_inspected spx_global" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span class="spx_inspected spx_global" itemprop="name">1/2 teaspoon salt</span><span class="spx_inspected spx_global" itemprop="name"> </span></span></li>
<li><span class="spx_inspected spx_global" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span class="spx_inspected spx_global" itemprop="name">1/2 teaspoon ground cinnamon</span><span class="spx_inspected spx_global" itemprop="name"> </span></span></li>
<li><span class="spx_inspected spx_global" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span class="spx_inspected spx_global" itemprop="name">1/8 teaspoon garlic powder</span><span class="spx_inspected spx_global" itemprop="name"> </span></span></li>
<li><span class="spx_inspected spx_global" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span class="spx_inspected spx_global" itemprop="name">1/8 teaspoon red pepper</span></span></li>
<li> <span class="spx_inspected spx_global" itemprop="name">6 (4-ounce) skinless, boneless chicken thighs</span></li>
<li><span class="spx_inspected spx_global" itemprop="name">1/2 teaspoon canola oil</span></li>
<li><span class="spx_inspected spx_global" itemprop="name">Cooking Spray</span></li>
<li><span class="spx_inspected spx_global" itemprop="name">1 1/2 cups chopped <span style="font-family: inherit ! important; font-size: inherit ! important; font-weight: inherit ! important; position: static;"><span class="kLink" style="font-family: inherit ! important; font-size: inherit ! important; font-weight: inherit ! important; position: static;">onion</span></span><div class="spx_wrapper" id="spx_reset_4" style="display: inline-block; margin-left: 4px; visibility: visible;">
<div style="cursor: pointer; margin: 0; padding: 0;">
<span class="iconTextStyle"></span> </div>
</div>
</span></li>
<li><span class="spx_inspected spx_global" itemprop="name">1 cup chopped red bell pepper<div class="spx_wrapper" id="spx_reset_5" style="display: inline-block; margin-left: 4px; visibility: visible;">
<div style="cursor: pointer; margin: 0; padding: 0;">
<span class="iconTextStyle"></span> </div>
</div>
</span></li>
<li><span class="spx_inspected spx_global" itemprop="name">1 tablespoon low-sodium soy sauce</span></li>
<li><span class="spx_inspected spx_global" itemprop="name">3 1/2 cups low-salt chicken broth</span></li>
<li><span class="spx_inspected spx_global" itemprop="name">1 1/4 cups uncooked pearl barley</span></li>
<li><span class="spx_inspected spx_global" itemprop="name">1 (14.5-ounce) can diced tomatoes--drained</span></li>
<li><span class="spx_inspected spx_global" itemprop="name">6 tablespoons chopped <span style="font-family: inherit ! important; font-size: inherit ! important; font-weight: inherit ! important; position: static;"><span class="kLink" style="font-family: inherit ! important; font-size: inherit ! important; font-weight: inherit ! important; position: static;">green </span><span class="kLink" style="font-family: inherit ! important; font-size: inherit ! important; font-weight: inherit ! important; position: static;">onions</span></span></span></li>
</ul>
<span class="spx_inspected spx_global" itemprop="name"><span style="font-family: inherit ! important; font-size: inherit ! important; font-weight: inherit ! important; position: static;"><span class="kLink" style="font-family: inherit ! important; font-size: inherit ! important; font-weight: inherit ! important; position: static;"><b>Directions</b></span></span></span><br />
<ul>
<li><span class="spx_inspected spx_global" itemprop="name"><span style="font-family: inherit ! important; font-size: inherit ! important; font-weight: inherit ! important; position: static;"><span class="kLink" style="font-family: inherit ! important; font-size: inherit ! important; font-weight: inherit ! important; position: static;">Combine the first 6 ingredients in a small bowl, and rub chicken with half of spice mixture.</span></span></span></li>
<li><span class="spx_inspected spx_global" itemprop="name"><span style="font-family: inherit ! important; font-size: inherit ! important; font-weight: inherit ! important; position: static;"><span class="kLink" style="font-family: inherit ! important; font-size: inherit ! important; font-weight: inherit ! important; position: static;">Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, cook 1-2 minutes on each side or until chicken is browned. Remove the chicken from the skillet.</span></span></span></li>
<li><span class="spx_inspected spx_global" itemprop="name"><span style="font-family: inherit ! important; font-size: inherit ! important; font-weight: inherit ! important; position: static;"><span class="kLink" style="font-family: inherit ! important; font-size: inherit ! important; font-weight: inherit ! important; position: static;">Re-coat skillet with cooking spray; add chopped onion, <a class="kLink" href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=699941#" id="KonaLink3" style="font-family: inherit !important; font-size: inherit !important; font-weight: inherit !important; position: static; text-decoration: underline !important;"><span style="color: blue; font-family: inherit !important; font-size: inherit !important; font-weight: inherit !important; position: static;"><span class="kLink" style="color: blue !important; font-family: inherit !important; font-size: inherit !important; font-weight: inherit !important; position: static;">bell </span><span class="kLink" style="color: blue !important; font-family: inherit !important; font-size: inherit !important; font-weight: inherit !important; position: static;">pepper</span></span></a>, and soy sauce. Cook over medium-high heat 3 minutes or until vegetables are lightly browned. Add broth, barley, tomatoes, and remaining spice mixture, and stir well. Add chicken to skillet, nestling into vegetable mixture. Bring to a boil; cover, reduce heat, and simmer 55 minutes or until chicken is done. Let stand 15 minutes. Sprinkle with green onions.</span></span></span></li>
</ul>
<span class="spx_inspected spx_global" itemprop="name"><span style="font-family: inherit ! important; font-size: inherit ! important; font-weight: inherit ! important; position: static;"><span class="kLink" style="font-family: inherit ! important; font-size: inherit ! important; font-weight: inherit ! important; position: static;"> </span></span></span><i>Recipe adapted from Cooking Light</i><br />
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<br />
<h3 style="text-align: center;">
Pretzel-Crusted Chicken<span style="font-family: inherit ! important;"> with Mustard Dipping Sauce</span></h3>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEno4l-dhigSOEuMWJgxXwTI0XCyK0hoURbJ8jXmFL3e9_9F2sRiEFDe66uEiZmLUrg8v1buP7FsOcGb25-q3kX11sV8QqKNzfIxr4xgARUnozTloVRcv6BxDQIRDrOm1jEgKp6YqsZDM/s1600/pretzel-chicken.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="A new way to use chicken breasts: Pretzel Crusted Chicken" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEno4l-dhigSOEuMWJgxXwTI0XCyK0hoURbJ8jXmFL3e9_9F2sRiEFDe66uEiZmLUrg8v1buP7FsOcGb25-q3kX11sV8QqKNzfIxr4xgARUnozTloVRcv6BxDQIRDrOm1jEgKp6YqsZDM/s400/pretzel-chicken.JPG" title="Pretzel Crusted Chicken" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br />
<div style="text-align: center;">
<i>To get the crunchy crust you see here, you must use the big, thick pretzels that usually come in a box, such as Snyders sourdough pretzels.</i><br />
<br />
<div style="text-align: left;">
<b>Sides: </b>Roasted baby potatoes and steamed broccoli<i> </i></div>
</div>
<br />
<br />
<b>Make Ahead Notes</b><br />
<ul>
<li>Put pretzels in a food processor and pulse until you have mostly coarse pieces, not dust</li>
<li>Alternately, put the pretzels in a big, sturdy Ziploc bag and let a kid whack away at it to crush them</li>
<li>Prepare the dressing ahead of time and set aside for later </li>
</ul>
<br />
<b>Ingredients<span style="mso-spacerun: yes;"> </span> </b></div>
<ul>
<li>1/2 pound hard pretzels, coarsely crushed (4 cups) - don't pulverize it all into to dust</li>
<li>1/2 cup canola oil</li>
<li>1/2 cup whole-grain mustard</li>
<li>2 tablespoons Dijon mustard</li>
<li>1/4 cup water</li>
<li>3 tablespoons red wine vinegar</li>
<li>6 large skinless, boneless chicken breast halves</li>
</ul>
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<ul>
<li>Preheat the oven to 400°. In a food processor, pulse the pretzels until coarsely ground; you should have coarse chunks and fine crumbs. Transfer to a large, shallow bowl.</li>
<li>Wipe out the food processor. Add the oil, whole-grain and Dijon mustards, water and vinegar and process until smooth. Season the dressing with salt and pepper.</li>
<li>Pour half of the dressing into a large shallow bowl, add the chicken breasts and turn to coat. Dredge the chicken in the pretzel crumbs and transfer to a rack set over a rimmed baking sheet. Bake in the upper third of the oven for 20 to 25 minutes, or until cooked through. Slice the chicken and serve warm or at room temperature with the remaining mustard dressing</li>
</ul>
<span style="font-family: inherit;"><i><a href="http://www.foodandwine.com/recipes/mustard-baked-chicken-with-a-pretzel-crust"><span style="color: blue;">Recipe</span></a> from Food & Wine</i></span><br />
<br />
<br />
<h3 style="text-align: center;">
Extra Credit: No-Knead Bread</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCyn_YP1-9Orqh2XI0CKlfRNIaCtTig7vGPlyluKCy8owMxdgt78ugUu834BUvo3VnlZAyvBCAthk2WFp-OTJi21mgib_mf8MaHzZdUlSYFg4uTtbARDIG6mmDht8SH0qcbIN1wK56VdI/s1600/no-knead-bread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Try the easiest homemade bread ever: No-Knead Bread" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCyn_YP1-9Orqh2XI0CKlfRNIaCtTig7vGPlyluKCy8owMxdgt78ugUu834BUvo3VnlZAyvBCAthk2WFp-OTJi21mgib_mf8MaHzZdUlSYFg4uTtbARDIG6mmDht8SH0qcbIN1wK56VdI/s400/no-knead-bread.JPG" title="No-Knead Bread" width="400" /></a></div>
<br />
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<i><span style="font-family: inherit;">I have never, ever made real yeast bread, so this was a first and it was dead simple. It takes lots of resting time, but only about 10-15 minutes of active, hands-on time. And look at that beautiful, golden, rustic crust and airy interior! I bought high-end Kerrygold butter to slather on it and it was heavenly.</span></i><br />
<br />
<b><span style="font-family: inherit;">Ingredients</span></b><br />
<ul>
<li><span itemprop="ingredients">3 cups bread flour (I just used all-purpose flour that was in my pantry)</span><span itemprop="ingredients"> </span></li>
<li><span itemprop="ingredients">1/4 teaspoon instant yeast</span><span itemprop="ingredients"> </span></li>
<li><span itemprop="ingredients">3/4 tablespoon of kosher salt</span><span itemprop="ingredients"> </span></li>
<li><span itemprop="ingredients">1 1/2 cups warm water</span><span itemprop="ingredients"> </span></li>
</ul>
<div class="ingredients">
<ul></ul>
</div>
<div class="ingredients">
</div>
<div class="ingredients">
<span itemprop="ingredients"><b>Directions</b></span></div>
<div class="ingredients">
<ul>
<li><span itemprop="ingredients">Use a covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven) - do not grease the pot</span> </li>
<li>Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on counter top.</li>
<li>Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Place a large sheet of parchment paper that is lightly dusted with flour on counter. Plop your dough onto parchment paper. Lift parchment paper up with dough and place into a large bowl. Cover bowl with a towel. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.</li>
<li>Bake: Your dough should have doubled in size. Remove pot from oven. Grab the ends of the parchment paper and lift entire wobbly dough blob out of bowl into pot. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. </li>
</ul>
<span itemprop="ingredients"><b> </b> </span></div>
<span style="font-family: inherit;"> <i><a href="http://steamykitchen.com/168-no-knead-bread-revisited.html"><span style="color: blue;">Recipe</span></a> from Steamy Kitchen site</i></span><br />
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<br /></div>
Anonymoushttp://www.blogger.com/profile/06442927237903511927noreply@blogger.com2tag:blogger.com,1999:blog-8921410115323092408.post-57853924187608223312012-10-15T15:06:00.000-07:002012-10-15T21:38:30.572-07:00Weekly Menu 10/15: From the *To Try* File<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84JqXOCJCTNaAgtPcuQ82nHSEuvirSeBeg1IjPeCzNNyXDnU4uA4ntIF0YWn3oIDCOsQCBdlXJLMSCWzZJyO9L5Q7Da4dzVSYirRcniMpnFGthHthg44FDkoENeaYSgJHAyNSMHOMDzE/s1600/weeekly-menu-10-15-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84JqXOCJCTNaAgtPcuQ82nHSEuvirSeBeg1IjPeCzNNyXDnU4uA4ntIF0YWn3oIDCOsQCBdlXJLMSCWzZJyO9L5Q7Da4dzVSYirRcniMpnFGthHthg44FDkoENeaYSgJHAyNSMHOMDzE/s640/weeekly-menu-10-15-12.jpg" width="640" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Does your “to try” recipe file look like mine? Withered newspaper and magazine clippings or a “Recipe” folder in your email overflowing with those recipe chain emails that go around sometimes? I put my foot down recently and decided to clear out some recipes. Fortunately for all of you, only some of the good ones made the cut below. </span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Bonus! Two of them, the </span><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Raspberry Balsamic Glazed Chicken and the Maple Mustard Pork Tenderloin,</span> were unexpectedly <a href="http://easiersimplerbetter.blogspot.com/2012/09/weekly-menu-910-5-ingredient-dinners.html"><span style="color: blue;">5 ingredient recipes</span></a> which makes them easy to whip up because so few non-pantry staple ingredients are needed.</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">My offer still stands: do you have a recipe you’ve been meaning to try forever? If it’s one that’s a good fit for busy women like us, I’ll take on the challenge by trying it for you and sharing the results. Bring it! Send me a link or recipe name in comments below or <a href="mailto:easiersimplerbetter@gmail.com"><span style="color: blue;">send me an email</span></a>, or post it to the <a href="http://www.facebook.com/easiersimpler"><span style="color: blue;">Easier Simpler Better Facebook page</span></a>.</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"> </span><span style="font-family: "Arial","sans-serif"; font-size: large; line-height: 115%;">Raspberry Balsamic Glazed Chicken</span></h3>
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<i><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Dare I say it – new family favorite! Looks pretty, tastes fabulous. I’ve said it before, but be sure to cut your chicken breasts to deck-of-cards size. The bigger breasts that are usually sold will take forever to<span style="mso-spacerun: yes;"> </span>cook and will thus dry out.</span></i></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Sides: </span></b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Wilted spinach and pearl couscous (see couscous recipe with the chicken dish in this <span style="color: blue;"><a href="http://easiersimplerbetter.blogspot.com/2012/08/weekly-menu-86.html">previous Weekly Menu</a>)</span></span></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Make Ahead Notes</span></b></div>
<ul>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Combine seasonings in a small bowl and set aside for later</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Chop onion and refrigerate for later</span></li>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><span style="mso-spacerun: yes;"></span><b>Ingredients</b></span></div>
<ul>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">1 teaspoon vegetable oil</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Cooking spray </span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">1/2 cup chopped red onion </span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">1/2 teaspoon salt, divided</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">4 (4-ounce) skinned, boned chicken breast halves </span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">1/3 cup seedless raspberry preserves</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">2 tablespoons balsamic vinegar</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">1/4 teaspoon pepper </span></li>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Directions</span></b></div>
<ul>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; sauté 5 minutes. </span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Combine thyme and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to skillet; sauté 6 minutes on each side or until done. Remove chicken from skillet; keep warm. </span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Reduce heat to medium-low. Add 1/4 teaspoon salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon raspberry sauce over chicken.</span></li>
</ul>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><i><a href="http://www.myrecipes.com/recipe/raspberry-balsamic-glazed-chicken-10000000223463/"><span style="color: blue;">Recipe</span></a> from Cooking Light</i> </span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: large; line-height: 115%;">Maple Mustard Pork Tenderloin with Caramelized Apples</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTyfXwopo0Yg-EHmcuXDDsVBVYL8Fpjjln9DHLxSixUQ1MhYZYQ24sStq6sh9jp544xM5vmTdrJ5Kv_hxjw_uq6gim3PIPgMWzT7cNQmDB7tGqmnPbcz0uASHJUR4YEJct4IPlU8rPh4/s1600/maple-mustard-pork-tenderloin-with-apples.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Fall Flavors: Maple Mustard Pork Tenderloin with Caramelized Apples" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTyfXwopo0Yg-EHmcuXDDsVBVYL8Fpjjln9DHLxSixUQ1MhYZYQ24sStq6sh9jp544xM5vmTdrJ5Kv_hxjw_uq6gim3PIPgMWzT7cNQmDB7tGqmnPbcz0uASHJUR4YEJct4IPlU8rPh4/s320/maple-mustard-pork-tenderloin-with-apples.JPG" title="Maple Mustard Pork Tenderloin" width="320" /></a></div>
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<i><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Many people avoid pork because it turns out dry. The trick is to let it rest for several minutes after cooking and make sure it’s a bit pink inside – that’s when it’s juicy. Don’t take my word for it; <span style="color: blue;"><a href="http://usatoday30.usatoday.com/money/industries/food/2011-05-24-cooking-pork_n.htm">see what the USDA had to say</a>.</span></span></i></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Sides: </span></b><span style="color: blue;"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><a href="http://thepioneerwoman.com/cooking/2009/04/roasted-potato-wedges/">Roasted potato wedges</a></span></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><b>Shortcuts </b></span></div>
<ul>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Buy pre-cut, peeled apples</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Use frozen oven fries, such as Alexia brand</span></li>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Make Ahead Notes</span></b></div>
<ul>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Combine mustard, syrup, rosemary, S&P ahead and refrigerate for later</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Peel and cut apples and submerge in a bowl of water with two squeezes of fresh lemon juice to prevent browning; drain and refrigerate for later</span></li>
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<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">2 (1/2-pound) pork tenderloins <span style="mso-spacerun: yes;"> </span></span><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"></span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Cooking spray </span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1/4 cup Dijon mustard </span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">6 tablespoons maple syrup, divided </span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1 tablespoon chopped fresh or 1 teaspoon dried rosemary </span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon salt </span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1/4 teaspoon pepper </span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">4 medium Granny Smith apples, each peeled and cut into 16 wedges (about 2 1/2 pounds) </span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"></span></b></li>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Directions</span></b></div>
<ul>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Preheat oven to 425°.</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Trim fat from pork. Place pork on a broiler pan coated with cooking spray. Combine mustard, 2 tablespoons syrup, rosemary, salt, and pepper in a small bowl; brush over pork. Insert meat thermometer into thickest part of pork. Bake at 425° for 25 minutes or until thermometer registers 145° (slightly pink).</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">While pork is baking, heat a nonstick skillet over medium-high heat until hot. Add apples, and sauté 5 minutes or until lightly browned. Reduce heat to low, and add 4 tablespoons maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Cut pork crosswise into slices; spoon cooked apples over pork.</span></li>
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<i><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><span style="color: blue;"><a href="http://www.myrecipes.com/recipe/maple-mustard-pork-tenderloin-with-caramelized-apples-10000000223080/">Recipe</a></span> adapted from CookingLight</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmaQYhD1IqMZ5FRhjgWnLpl1PVzmHCRDbm7j-uaEzmvv-F19Jb_-upi_lDiZixsTP5PEPZBfFMMRyI7TXV_JQuyW-zCv6ibfTlAYIZSFwywIePNsPv47RjqvnE1bMmQ0qubKG3piJu34/s1600/grilled-chicken-florentine-pasta.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="One dish dinner: Creamy Chicken and Spinach Pasta" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmaQYhD1IqMZ5FRhjgWnLpl1PVzmHCRDbm7j-uaEzmvv-F19Jb_-upi_lDiZixsTP5PEPZBfFMMRyI7TXV_JQuyW-zCv6ibfTlAYIZSFwywIePNsPv47RjqvnE1bMmQ0qubKG3piJu34/s320/grilled-chicken-florentine-pasta.JPG" title="Grilled Chicken Florentine Pasta" width="320" /></a></div>
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<i><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">I served this to my kids without the spinach because they don’t care for it. I just put the spinach in a shallow bowl with a couple teaspoons of water, covered tightly and microwaved for 30-45 seconds until wilted, then added it to the "grown up" bowls.</span></i></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Side: </span></b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Garlic bread</span></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Shortcuts</span></b></div>
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<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Use rotisserie chicken bought from the store instead of grilling your own chicken</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Use chopped, jarred garlic</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Buy quality, pre-grated Parmesan from the deli section</span></li>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"> </span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Ingredients</span></b><br />
<ul>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">2 (6-ounce) bone-in chicken breasts, skinned</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">3/4 teaspoon salt, divided</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">3/4 teaspoon black pepper, divided </span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Cooking spray </span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">8 ounces uncooked linguine</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">2 tablespoons canola oil</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">3 tablespoons all-purpose flour</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">1 teaspoon chopped fresh garlic</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">1 cup whole milk </span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">1 cup fat-free, lower-sodium chicken broth</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">3 ounces Parmesan cheese, grated (about 3/4 cup) </span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">4 cups fresh spinach leaves </span></li>
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<ul>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Prepare grill to medium-high heat.</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray, and grill for 8 minutes on each side or until done. Let stand 10 minutes. Carve chicken off bones, and thinly slice.</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Cook the pasta according to package directions. Drain well; keep warm.</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><span style="mso-spacerun: yes;"></span>Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add flour and garlic; cook until garlic is browned (about 2 minutes), stirring constantly. Add milk and broth, stirring with a whisk; bring to a simmer, and cook 2 minutes or until thickened. Add cheese, stirring until cheese melts. Add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and spinach; stir until spinach wilts. Add pasta and chicken; toss to combine.</span></li>
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<i><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><a href="http://www.myrecipes.com/recipe/grilled-chicken-florentine-pasta-50400000122920/"><span style="color: blue;">Recipe</span></a> from MyRecipes</span></i></div>
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<span style="font-family: "Arial","sans-serif"; font-size: large; line-height: 115%;">Extra Credit: Oven Baked Sweet Potato Fries</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2EoJtWOx5xsOWqYnqp1YQajP4eK8bsiBCsq6rmHS_Q9naJwhIly5gmKQ0zfM76aCgX5An-oDYOvMqWFXoGjjB2MI1OHdt5n5XTbd4ipF8aDnhClfD3Xn_AU8gq5m3uzH0bJlZTVHqbPM/s1600/sweet-potato-fries.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Healthy side dish or afternoon snack: oven sweet potato fries" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2EoJtWOx5xsOWqYnqp1YQajP4eK8bsiBCsq6rmHS_Q9naJwhIly5gmKQ0zfM76aCgX5An-oDYOvMqWFXoGjjB2MI1OHdt5n5XTbd4ipF8aDnhClfD3Xn_AU8gq5m3uzH0bJlZTVHqbPM/s320/sweet-potato-fries.JPG" title="Oven Sweet Potato Fries" width="320" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><span style="font-weight: normal;"><i>This was in my "to try file" too and I think roasted sweet potato fries are so versatile - great for a dinner side dish or an after-school snack. I used the garam masala seasoning because I had it on hand and was looking for a reason to use it up, and it was fragrant and yummy.</i></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Ingredients</span></b></div>
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<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">2 pounds sweet potatoes, about 3 large ones</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">1/4 cup olive or other vegetable oil</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">1-2 Tbsp sugar</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">1 Tbsp salt</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">1-2 Tbsp spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning, etc.</span></li>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Directions</span></b></div>
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<li><span style="font-family: Symbol; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Preheat oven to 450°F. (For more crispiness, preheat your oven to 500°F.) Recommendation: Preheat the baking sheet before adding the potatoes to help achieve crispiness.</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"> Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into wedges. </span></li>
<li><span style="font-family: Symbol; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Put the potatoes in a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices.</span></li>
<li><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Spread the sweet potatoes out in a single layer on a baking sheet; the oil they are coated with should keep them from sticking to the pan. Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.</span></li>
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<i><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><a href="http://www.simplyrecipes.com/recipes/oven_baked_sweet_potato_fries/"><span style="color: blue;">Recipe</span></a> from Simply Recipes</span></i></div>
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