April 2013

JoLayna-Beef and Broccoli
Kimberly-Real Italian Ragu
Cassie-Ginger Glazed Mahi Mahi
Lindsey-Hawaiian Haystacks
Alisynn-Mrs. Coons Chicken andGrilled Pineapple
Lauri-smoky maple chicken

Smokey Maple Chicken

Smokey Maple Chicken                                         Lauri Lund

1 onion, sliced

5-6 boneless skinless chicken breast pieces

2 t hickory smoked salt (not used due to the MSG)

¾ cup maple syrup

¾ cup ketchup

2 T mustard

¼ cup vinegar

1 t Worcestershire sauce

1/8 t pepper

Place onions on bottom of greased baking dish.  Place chicken pieces (serving sized pieces) on top of onion.  Sprinkle chicken with hickory smoked salt.  Combine remaining ingredients.  Pour over chicken.  Bake uncovered at 350 for 45 minutes. Serve over rice.

Authentic Italian Ragu

1 small onion, diced

1 clove garlic, diced

4 whole cloves

2-3 tsp oregano
5 full carrots
2-3 stalks of celery
1 lb ground beef
28oz can of crushed tomatoes
1 lb penne pasta (whole grain)
pat of butter
oil

Salt and pepper

Place diced onion, diced garlic, cloves, oregano and salt&pepper in a hot large pot with 1-2 Tbls oil and a pat of butter. Cook 3-4 min.

Add chopped carrot and celery, as many as you like (I used 5 full carrots and 2 stalks celery diced).  Cook 5-7 min.

Add uncooked ground beef.  Heat until cooked through.

Add can of crushed tomatoes. Turn heat to low and simmer for 1-3 hours.  You may need additional tomatoes, just watch it and keep the heat low.

Cook 1 lb penne pasta and combine with sauce when cooked.

March 2013

Cassie-Raspberry Pork Chops with Polenta
Haley-Spicy Sausage Pasta
Lauri-Tomato Basil Soup with Cornbread
Kimberly-pumpkin waffles with buttermilk Syrup
JoLayna-Turkey Stroganoff
Alisynn-

Ginger Glazed Mahi Mahi

NGREDIENTS:

3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons balsamic vinegar 1 teaspoon grated fresh ginger root 1 clove garlic, crushed or to taste

2 teaspoons olive oil 4 (6 ounce) mahi mahi fillets salt and pepper to taste 1 tablespoon vegetable oil

DIRECTIONS:

1.	In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2.	Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3.	Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Beef and Broccoli

Take-Out, Fake-Out: Beef & Broccoli {Crockpot}

Adapted from www.tablefortwoblog.com

Ingredients:

1-2 lbs. boneless, beef chuck roast, sliced into thin strips

2 cups beef consumme or beef broth

1 cup low sodium soy sauce

2/3 cup dark brown sugar

2 tbsp. sesame oil

6 garlic cloves, minced

4 tbsp. cornstarch

½ cup sauce (from the crockpot after dish is cooked)

4 cups frozen broccoli florets (you can also use fresh using the same cooking time)

White rice, cooked

Instructions:

1. In the insert of the crockpot, whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
2. Gently place your slices of beef in the liquid and toss to coat.
3. Turn crockpot on low and cook for 4 hours.
4. In a small bowl, whisk together cornstarch and cooking liquid to create a slurry, pour into crockpot, stir to mix well. Then add broccoli. Cook on low for an additional 30 minutes to thicken up the sauce.
5. Serve hot over white rice.

Hawaiian Haystacks

Hawaiian Haystacks

1/2 cup butter

1/2 cup flour

1/2 tsp salt

3 cups milk

1 can cream of mushroom soup

1 cup sliced mushrooms, optional (I omit for my family)

6 chicken breasts, cooked and cut into pieces

Melt butter in large saucepan.  Add flour and salt and stir.  Add milk and cook until thickened, stirring constantly.  Add cream of mushroom soup, mushrooms and chicken.  Simmer on low heat for 15 minutes.  Serves 8.

Serve over rice with the following toppins:

grated cheese

chopped celery

chowmeain noodles

pineapple 

mandarain oranges

chopped tomoatoes

cocount

toasted sliced almonds

chopped green onions

soy sauce

Spicy Sausage Pasta

1 tbsp olive oil
1 lb smoked sausage (I used turkey kielbasa)
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Turkey Stroganoff

Beef Stroganoff

(from the Lion House Recipe Book)

½ cup    chopped onion

1 small   clove garlic, minced

1 T        butter or margarine

Sauté in a hot skillet.

1 lb       ground beef or turkey

2 T        flour

1 t        salt

¼ t       pepper

¼ t       paprika

Stir in sautéed mixture and sauté about 5 minutes or until meat loses its color.

1 cup     sliced mushrooms (or 1 small can of sliced mushrooms)

1 can     cream of mushroom soup

Simmer about 10 minutes.

1 cup     sour cream

Stir in sour cream and heat, but do not boil.  Add a little milk if needed (for the consistency you like). Serve on hot rice or noodles.

Pumpkin Waffles

Pumpkin Waffles with Buttermilk Syrup

2 C Whole Wheat Flour
2 T. Baking powder
1 T. Cinnamon
1 T. Sugar
½ tsp. Nutmeg
¼ tsp. Salt
4 Egg yolks
4 Egg whites
1 C Pumpkin
1 T. Vanilla
1 ½ C Milk
½ C butter melted

Mix all dry ingredients in bowl. Separate the eggs. Beat the egg whites until stiff peaks form, then set aside. Mix all the other wet ingredients separately, then gently stir into the flour mixture until just combined – don’t over-mix or the waffles will be tough. Gently fold egg whites into the batter. Cook in waffle iron.

*You can use the same batter to make pancakes, but don’t beat the egg whites.

Buttermilk Syrup

¼ C Butter
½ C Buttermilk
1 C Sugar
1 tsp. Light corn syrup
1 tsp. Baking soda
1 tsp. Vanilla

In medium-large pot boil the butter, buttermilk, sugar and corn syrup. Remove from heat and add vanilla and soda. The mixture will bubble a lot so make sure your pot is big enough. Serve over warm waffles and with sausage.

Raspberry Pork Chops and Polenta

http://allrecipes.com/Recipe/Pork-Chops-with-Raspberry-Sauce/Detail.aspx

INGREDIENTS:
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
1/4 cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme (optional)

DIRECTIONS:
1. Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
2. Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
3. In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

Savory Polenta
From: Alton Brown, Good Eats

Ingredients
2 tablespoons olive oil, plus extra for grilling or sauteing if desired
3/4 cup finely chopped red onion
2 cloves garlic, finely minced
1 quart chicken stock or broth
1 cup coarse ground cornmeal
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Parmesan, grated
Directions
Preheat oven to 350 degrees F.

In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.

Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every

10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.

Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.

Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/savory-polenta-recipe/index.html?oc=linkback