Sunday, October 11, 2009

Weekly Menu for October 12th - October 18th

Monday - Green Chile Chicken Enchiladas
Tuesday - Green Chile Chicken Enchilada Leftovers
Wednesday - Maple Salmon
Thursday - Slow Cooker Pepper Pork Chops (new)
Friday - Going Out
Saturday - Tomato Chicken Parmesan (new)
Sunday - Asian Orange Chicken (new)

Notes About Last Week's New Recipes:

Chicken Fried Steak - I had never used this recipe and was very pleased with the outcome! The gravy was really good too! Anytime I cook battered/fried food, I end up with a million dirty bowls and flour/breading all over the counter. I would say this recipe was worth the mess!! : )

Pasta Pomodoro - I'm making this tonight so I'll comment on it next week

Japanese Style Deep Fried Shrimp - I was a little weary of this recipe since I've never tried a fried shrimp recipe. They cook super fast and the batter stays on the shrimp really well! If you're going to try this recipe, you definitely need to have a good dipping sauce. I didn't even think about making a sauce for the shrimp! They were good, but would have been great with a sauce! Just a little bland without one.

Lime Chicken Soft Tacos - This was a quick and easy recipe! Hubby really liked the flavor!! I cooked everything in a cast iron skillet instead of a saucepan so that changed how the dish "simmered". It still turned out great though! Since I'm only cooking for 2 adults and a one year old, I always reduce recipes down. I'll definitely make this recipe again, but next time I'll use a small saucepan so the ingredients can actually simmer : )

This Week's Menu:

Monday & Tuesday - Green Chile Chicken Enchiladas - 8 Servings
(My husband has been asking for this meal ever since I made it a few weeks ago. I'm going out of town so I'm making this dish for his M & T meals. To say he was excited when he found out about the meals would be an understatement!!)
  • 4 skinless, boneless chicken breast halves
  • garlic salt to taste
  • 18 (6 inch) corn tortillas, torn in half
  • 1 (28 ounce) can green chile enchilada sauce
  • 1 (16 ounce) package shredded Monterey Jack cheese
  • 1 (8 ounce) container reduced fat sour cream
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
  3. With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed. *I don't do this step. I just warm the tortillas in the microwave.
  4. Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. In a small bowl, mix all of the chicken, 2/3 of the cheese, and all of the sour cream. Layer half of this chicken/cheese/sour cream on top of the tortillas. Cover mixture with 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
  5. Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

Wednesday - Maple Salmon - 4 Servings
  • 1/4 cup maple syrup
  • 2 tablespoons soy sauce
  • 1 clove garlic, minced
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 1 pound salmon
  1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
  2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
**Some good tips I read from other reviewers:
  • Never let fish marinade for longer than 30 minutes - it's different than other meats that soak in the flavor for hours and hours.
  • You should cook salmon based on thickness. Bake uncovered in a preheated 450°F oven for 4-6 minutes for each .5 inch of thickness (done when fish easily flakes with fork)
  • To help soak in flavor & cut down on clean up: Place salmon on foil, pour on the sauce and wrap it up so there will be maximum coverage of sauce on salmon. Please wrapped tin foil on shallow baking dish or glass pie pan.
  • If you want a dry, crispier outer crust: Place salmon on foil, cover with sauce, and wrap up foil. Bake in foil for 15 minutes and then break open the foil under the broiler for the last 4-5 minutes

Thursday - Slow Cook Pepper Pork Chops - 4 Servings
  • 2 cups vegetable broth
  • 1/2 cup kosher salt
  • 1/2 cup light brown sugar
  • 2 tablespoons black peppercorns, slightly crushed
  • 1 pound ice
  • 4 (1 to 1 1/2-inch thick) bone-in pork chops
  • 2 teaspoons kosher salt
  • 3 ounces dried apple slices
  • 2 tablespoons olive oil
  • 1 large onion, julienned
  • 1 1/2 cups chicken broth
  • 1 tablespoon coarsely ground black pepper
  • 1 teaspoon dried thyme

Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.

Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside

Place the apples in the slow cooker.

Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.

Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.

Friday - Going Out

Saturday - Tomato Chicken Parmesan - 6 Servings
  • 2 eggs, beaten
  • 1 cup grated Parmesan cheese
  • 7 ounces seasoned bread crumbs
  • 6 skinless, boneless chicken breast halves
  • 1 tablespoon vegetable oil
  • 12 ounces pasta sauce
  • 6 slices Monterey Jack cheese
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
  3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
  4. Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.
Sunday - Asian Orange Chicken - 4 Servings

  • 1 1/2 cups water
  • 2 tablespoons orange juice
  • 1/4 cup lemon juice
  • 1/3 cup rice vinegar
  • 2 1/2 tablespoons soy sauce
  • 1 tablespoon grated orange zest
  • 1 cup packed brown sugar
  • 1/2 teaspoon minced fresh ginger root
  • 1/2 teaspoon minced garlic
  • 2 tablespoons chopped green onion
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • 2 tablespoons water
  • 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
  2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
  3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
  4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
  5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

1 comment:

  1. Hi Mary Pat! I made the chicken enchilada casserole last night and it was so good! Roger loved it, and we even ate it up again tonight for leftovers. Thanks for sharing this recipe!