Sunday, October 4, 2009

Weekly Menu for October 5th - October 11th

Monday - Frozen Pizza
Tuesday - Chicken Fried Steak and Buttermilk Cornbread
Wednesday - Pasta Pomodoro
Thursday - Jalapeno Bacon Cheeseburgers with Homemade Potato Chips
Friday - Japanese Style Deep Fried Shrimp
Saturday - Lime Chicken Soft Tacos
Sunday - Baked Omelet

Notes About Last Week's New Recipes:

Fry Bread Tacos - These tacos tasted great but I had a difficult time with the fry bread. I guess I didn't flatten my dough thin enough because during frying, they began to puff up. Be sure to flatten these thinner than you actually think necessary...as thin as you can! I ended up slicing the puffed fried bread in half because it was so large. Later that night, I used the leftover fry bread to create little funnel cakes. I warmed the bread up in the microwave, covered with butter, then sprinkled powdered sugar on top. Delicious!

Slow Cooker Chicken Tortilla Soup - Great and easy recipe! I used frozen chicken breasts and shredded the meat with about an hour left in the cook time. I opted for the 3-4 hour cook time on high. Heads up: this recipe is very spicy! If you don't like super spicy foods, you might want to make some alterations...you could use mild enchilada sauce and substitute out the green chile peppers (or just not use the entire can).


Monday - Frozen Pizza




Tuesday - Chicken Fried Steak - 4 Servings

  • 4 (1/2 pound) beef cube steaks
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 egg
  • 1 tablespoon hot pepper sauce (e.g. Tabasco™)
  • 2 cloves garlic, minced
  • 3 cups vegetable shortening for deep frying
  • 1/4 cup all-purpose flour
  • 4 cups milk
  • kosher salt and ground black pepper to taste
  1. Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
  2. Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
  3. Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.
*If you don't have any buttermilk on hand, I read some great substitution ideas:
add 1-3/4 tablespoons of cream of tartar to a cup of milk, or add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes. In many baking recipes, you can also just use plain yogurt or sour cream instead of buttermilk

Buttermilk Cornbread - 9 Servings
I decided to make 2 recipes that call for buttermilk to maximize this ingredient that I would never have on hand.
  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Or if you have a cast iron skillet - Preheat oven to 375 degrees. Grease a 9 in. cast iron skillet with vegetable oil and put it in the oven while you assemble the recipe. When the batter is finished, pour it into the hot skillet. Then bake it for 25 minutes.

Wednesday - Pasta Pomodoro - 4 Servings

  • 2 (8 ounce) packages angel hair pasta
  • 1/4 cup olive oil
  • 1/2 onion, chopped
  • 4 cloves garlic, minced
  • 2 cups roma (plum) tomatoes, diced
  • 2 tablespoons balsamic vinegar
  • 1 (10.75 ounce) can low-sodium chicken broth
  • crushed red pepper to taste
  • freshly ground black pepper to taste
  • 2 tablespoons chopped fresh basil
  • 1/4 cup grated Parmesan cheese
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
  2. Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
  3. Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.


Thursday - Jalapeno Bacon Cheeseburgers with Homemade Potato Chips

My new favorite ingredient is pre-cooked bacon! I love how I can throw a few slices in the microwave for 20 seconds, and out comes crispy, tasty bacon! Best part = no bacon grease clean up!!

I'll top our burgers with a slice of cheddar cheese, a few slices of bacon, and sliced jalapenos!


Homemade Potato Chips - 2 Servings
  • 1 tablespoon vegetable oil
  • 1 potato, sliced paper thin (peel optional)
  • 1/2 teaspoon salt, or to taste
  1. Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
  2. Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
  3. Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.


Friday - Japanese Style Deep Fried Shrimp - 4 Servings
  • 1 pound medium shrimp, peeled (tails left on) and deveined
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 2 eggs, beaten
  • 1 cup panko crumbs
  • 1 quart vegetable oil for frying
  1. Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
  2. Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.


Saturday - Lime Chicken Soft Tacos - 10 Servings
  • 1 1/2 pounds skinless, boneless chicken breast meat - cubed
  • 1/8 cup red wine vinegar
  • 1/2 lime, juiced
  • 1 teaspoon white sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 10 (6 inch) flour tortillas
  • 1 tomato, diced
  • 1/4 cup shredded lettuce
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup salsa
  1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
  2. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.


Sunday - Baked Omelet - 5 Servings

  • 8 eggs
  • 1 cup milk
  • 1/2 teaspoon seasoning salt
  • 3 ounces cooked ham, diced
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon dried minced onion
  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.
  2. Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.
  3. Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.
**I read several reviews saying this recipe tastes great with bacon or sausage instead of ham (depending on your preference).

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