Monday - Lasagna
Tuesday - Pork Chops, Roasted aspargus, Alfredo noodles
Wednesday - Leftovers
Thursday - City Chicken, Pierogi, Bigos
Friday - Chicken Caesar Salads
Saturday - Pumpkin Carving Party at Grandma's
Sunday - Birthday Party
Tuesday, October 16, 2012
The BEST Chocolate Chip Cookie
I've made a lot of cookies and have finally found the best recipe! These cookies are soft and chewy and just perfect. Best of all, they freeze well so I can always have cookies ready at a moments notice!
Makes 2 1/2 dozen
Ingredients
3/4 c. butter, softened
3/4 c. brown sugar
1/4 c. white sugar
1 egg
2 tsp. vanilla
2 c. flour
2 Tbsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. semi sweet chocoate chips
Cream butter and sugars in a mixing bowl until light and fluffy.
Blend in egg and vanilla.
In a seperate bowl, mix the dry ingredients together.
Slowly add in the dry ingredients to the mixing bowl until all incorporated.
Stir in chocolate chips.
Place 1 inch rounded balls on a greased/lined cookie sheet. **
Bake at 350 degrees for 10-12 minutes. Cookies will not look brown, they will appear a little under cooked. That is the way they should look. Do not overbake!!
** At this point, you can freeze the dough balls. Once frozen, remove the dough balls from the sheet and store in the freezer in a ziploc bag. When baking from frozen, add 1-2 minutes to bake time.
Makes 2 1/2 dozen
Ingredients
3/4 c. butter, softened
3/4 c. brown sugar
1/4 c. white sugar
1 egg
2 tsp. vanilla
2 c. flour
2 Tbsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. semi sweet chocoate chips
Cream butter and sugars in a mixing bowl until light and fluffy.
Blend in egg and vanilla.
In a seperate bowl, mix the dry ingredients together.
Slowly add in the dry ingredients to the mixing bowl until all incorporated.
Stir in chocolate chips.
Place 1 inch rounded balls on a greased/lined cookie sheet. **
Bake at 350 degrees for 10-12 minutes. Cookies will not look brown, they will appear a little under cooked. That is the way they should look. Do not overbake!!
** At this point, you can freeze the dough balls. Once frozen, remove the dough balls from the sheet and store in the freezer in a ziploc bag. When baking from frozen, add 1-2 minutes to bake time.
Wednesday, October 10, 2012
Homemade Flour Tortillas
This is one of the things I never though to make homemade. But once I did, it's hard to go back to store bought. These tortillas take a bit of time and work, but they are so good, especially with the Korean beef.
Makes about 20 tortillas
Ingredients
3 c. all purpose flour
2 tsp. baking powder
1 tsp. salt
5 Tbsp. shortening or softened butter
3/4 - 1 c. warm water
Combine the flour, baking powder, salt, and shortening in the bowl of a food processor fitted with the dough blade.
Pulse the mixture until the mixture is crumbly, about 5 seconds. Scrape down the sides of the bowl. (If you don’t have a food processor, this same effect can be achieved with a pastry cutter or two forks.)
With the food processor running, add the water in a slow steady stream until the dough just forms a cohesive ball.
Knead for 30 seconds more, until the dough is tacky. If the bowl is too sticky, add a bit more flour.
Transfer the dough to a lightly floured work surface and divide into 20 equal pieces. Cover with a clean kitchen towel and let rest for 10 minutes.
Heat a large skillet or griddle over medium heat. Working with one dough ball at a time and keeping the others covered, pat the ball into a disc.
Dust lightly with flour and roll the dough into a very thin circle, 8 inches in diameter. You can use a tortilla press, rolling pin, or both. It should be paper thin or as thin as you can get it without tearing the dough.
Carefully transfer the shaped tortilla to the heated skillet and cook each side for 10-20 seconds, just until bubbles form and are lightly browned. (Do not overcook or the tortillas will be too stiff.)
Repeat this process with the remaining dough balls, lowering the heat as needing to prevent burning. Store in an airtight bag in the refrigerator for up to 1 week, or freeze.
Makes about 20 tortillas
Ingredients
3 c. all purpose flour
2 tsp. baking powder
1 tsp. salt
5 Tbsp. shortening or softened butter
3/4 - 1 c. warm water
Combine the flour, baking powder, salt, and shortening in the bowl of a food processor fitted with the dough blade.
Pulse the mixture until the mixture is crumbly, about 5 seconds. Scrape down the sides of the bowl. (If you don’t have a food processor, this same effect can be achieved with a pastry cutter or two forks.)
With the food processor running, add the water in a slow steady stream until the dough just forms a cohesive ball.
Knead for 30 seconds more, until the dough is tacky. If the bowl is too sticky, add a bit more flour.
Transfer the dough to a lightly floured work surface and divide into 20 equal pieces. Cover with a clean kitchen towel and let rest for 10 minutes.
Heat a large skillet or griddle over medium heat. Working with one dough ball at a time and keeping the others covered, pat the ball into a disc.
Dust lightly with flour and roll the dough into a very thin circle, 8 inches in diameter. You can use a tortilla press, rolling pin, or both. It should be paper thin or as thin as you can get it without tearing the dough.
Carefully transfer the shaped tortilla to the heated skillet and cook each side for 10-20 seconds, just until bubbles form and are lightly browned. (Do not overcook or the tortillas will be too stiff.)
Repeat this process with the remaining dough balls, lowering the heat as needing to prevent burning. Store in an airtight bag in the refrigerator for up to 1 week, or freeze.
Korean Beef Tacos w/ Cucumber Slaw
This is one of my family's favorite meals! The beef is slow cooked in a sweet soy sauce and is perfect with the crisp cucumber slaw. Making your own flour tortillas goes great with this meal but using store bought is just as good too!
Serves 8
Ingredients
Korean Beef Taco's
3 lbs. beef roast - any cut will work
1/2 bottle soy sauce
1/2 c. packed brown sugar
5 cloves garlic, minced
2-3 inch piece of fresh ginger, peeled
3 tablespoons rice vinegar
1 Tbsp dark sesame oil
1 Tbsp. vegetable oil
1 Tbsp. sriracha sauce
1 c. water
Cucumber Slaw
1 hot house cucumber
1/4 red onion
2 Tbsp rice vinegar
1/2 tsp. salt
crushed red pepper flakes to taste
To serve:
Add the beef to the crock pot. In a medium bowl, whisk together all the ingredients for the cooking liquid. Pour over the ribs.
Set the crock pot to low and cook about 8 hours. When ready to serve, shred into bite-sized pieces.
Skim the fat off the top of the liquid and add to a small saucepan. Simmer over medium-low heat until thickened and reduced. Pour over the shredded meat and serve.
For the cucumber slaw, slice the cucumber as thinly as possible, using a mandoline if you have one. In a medium bowl, whisk together the vinegar, sugar, salt, and red pepper flakes. Toss the cucumbers in the mixture and refrigerate until ready to use.
To serve, warm the tortillas and fill with the shredded meat, and top with cucumbers and cilantro.
Serves 8
Ingredients
Korean Beef Taco's
3 lbs. beef roast - any cut will work
1/2 bottle soy sauce
1/2 c. packed brown sugar
5 cloves garlic, minced
2-3 inch piece of fresh ginger, peeled
3 tablespoons rice vinegar
1 Tbsp dark sesame oil
1 Tbsp. vegetable oil
1 Tbsp. sriracha sauce
1 c. water
Cucumber Slaw
1 hot house cucumber
1/4 red onion
2 Tbsp rice vinegar
1/2 tsp. salt
crushed red pepper flakes to taste
To serve:
- 6-inch flour tortillas
- fresh cilantro
Add the beef to the crock pot. In a medium bowl, whisk together all the ingredients for the cooking liquid. Pour over the ribs.
Set the crock pot to low and cook about 8 hours. When ready to serve, shred into bite-sized pieces.
Skim the fat off the top of the liquid and add to a small saucepan. Simmer over medium-low heat until thickened and reduced. Pour over the shredded meat and serve.
For the cucumber slaw, slice the cucumber as thinly as possible, using a mandoline if you have one. In a medium bowl, whisk together the vinegar, sugar, salt, and red pepper flakes. Toss the cucumbers in the mixture and refrigerate until ready to use.
To serve, warm the tortillas and fill with the shredded meat, and top with cucumbers and cilantro.
Beef Stew
One of the favorites when the weather turns colder! This stew is a classic and is sure to satisfy cravings for home cooked comfort food!
Serves 6
Ingredients
2 lbs. trimmed stew meat
2 Tbsp. vegetable oil
6 c. beef stock
1/2 c. tomato juice
1 Tbsp. worchestershire sauce
1 clove garlic, crushed
1 bay leaf
3 carrots, chopped into bite size pieces
3 ribs celery, chopped into bite size pieces
4 potatoes, peeled and chopped into bite size pieces
1 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. paprika
2 Tbsp. cornstarch
In a dutch oven, brown the stew meat in the hot oil. Add in stock, worchestershire, garlic, bay, onion, sugar, paprika, salt & pepper.
Cover and simmer for 1.5 hours.
Add in potatoes, carrots, celery and simmer for an additional 40 minutes.
Remove garlic & bay leaf.
To thicken the gravy, mix the 2 Tbsp of corn starch in 1/2 c. water. Slowly add it to the simmering stew.
Add in tomato juice.
Serve with biscuits.
Serves 6
Ingredients
2 lbs. trimmed stew meat
2 Tbsp. vegetable oil
6 c. beef stock
1/2 c. tomato juice
1 Tbsp. worchestershire sauce
1 clove garlic, crushed
1 bay leaf
3 carrots, chopped into bite size pieces
3 ribs celery, chopped into bite size pieces
4 potatoes, peeled and chopped into bite size pieces
1 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. paprika
2 Tbsp. cornstarch
In a dutch oven, brown the stew meat in the hot oil. Add in stock, worchestershire, garlic, bay, onion, sugar, paprika, salt & pepper.
Cover and simmer for 1.5 hours.
Add in potatoes, carrots, celery and simmer for an additional 40 minutes.
Remove garlic & bay leaf.
To thicken the gravy, mix the 2 Tbsp of corn starch in 1/2 c. water. Slowly add it to the simmering stew.
Add in tomato juice.
Serve with biscuits.
Weekly Menu
Monday - Beef Stew w/ Biscuits
Tuesday - Chicken Parmesan
Wednesday - Leftovers
Thursday - City Chicken, Pierogi, Bigo's, Cucumber Salad
Friday - Out
Saturday - Beef Stir Fry
Sunday - Chicken Piccata
Tuesday - Chicken Parmesan
Wednesday - Leftovers
Thursday - City Chicken, Pierogi, Bigo's, Cucumber Salad
Friday - Out
Saturday - Beef Stir Fry
Sunday - Chicken Piccata
Monday, October 1, 2012
Beef Stir Fry
Chinese take out is a favorite in our house! But in an effort to save money, I have been on a hunt for recipes that replicate the flavor from our favorite Chinese restaurants. We had a hit with the Sweet & Sour chicken, and this one is another winner!! This recipe is flexible and can substitute your favorite veggies and can even use chicken or pork!
Another bonus is this comes together quick, so it's perfect for a weeknight meal. It's also really easy to prep ahead of time by chopping your veggies the day before and marinating the meat earlier in the day.
Ingredients
1-1/2 pound Flank Steak, trimmed of fat and sliced very thin against the grain **Putting the steak in the freezer for 30 minutes prior to cutting makes this step much easier!
1/2 cup Low Sodium Soy Sauce
3 Tbsp Sherry Or Cooking Sherry
2 Tbsp. brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger
8 ounces, weight Fresh Snow Peas, Ends Trimmed
4 oz. shredded carrots
1/2 onion, sliced
2 c. broccoli, chopped
4 oz. shredded carrots
1/2 onion, sliced
2 c. broccoli, chopped
5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
Salt As Needed (use Sparingly)
3 Tablespoons Peanut Or Olive Oil
Crushed Red Pepper, For Sprinkling
Jasmine Or Long Grain Rice, Cooked According To Package
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add vegetables and stir for 2-3 minutes seconds. Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl.
Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.)
Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the vegetables. Stir over high heat for 30 seconds, then turn off heat.
Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice
Roasted Cauliflower
A quick and easy side dish! I keep this in regular rotation throughout the winter. It's easy with very little prep and just throw it in the oven. A great way to make cauliflower part of your meal.
Ingredients - Serves 4
1 head cauliflower, cut into florets
3 Tbsp. Olive oil
Salt & Pepper
Preheat oven to 400 degrees.
Place cauliflower on a cookie sheet and drizzle with olive oil, salt, & pepper.
Mix until well coated.
Roast for 20 minutes, until cauliflower is tender and golden brown.
Ingredients - Serves 4
1 head cauliflower, cut into florets
3 Tbsp. Olive oil
Salt & Pepper
Preheat oven to 400 degrees.
Place cauliflower on a cookie sheet and drizzle with olive oil, salt, & pepper.
Mix until well coated.
Roast for 20 minutes, until cauliflower is tender and golden brown.
Parmesan Crusted Pork Chops
Ingredients - Serves 4
4 boneless, thin cut pork chops
1/2 c. grated parmesan cheese
1/2 c. bread crumbs
1 egg, beaten
2 Tbsp. olive oil
Mix parmesan and bread crumbs on a plate.
Heat a large saute pan and add olive oil.
Trim the pork chops and dip in the egg.
Dredge the chops in the cheese/bread crumb mixture and place in the hot pan. Pan fry on each side for approximately 2 minutes per side, until golden brown.
Place pan in oven for 10 minutes to finish cooking the chops.
*If pan is not oven safe, place in a oven safe dish.
4 boneless, thin cut pork chops
1/2 c. grated parmesan cheese
1/2 c. bread crumbs
1 egg, beaten
2 Tbsp. olive oil
Mix parmesan and bread crumbs on a plate.
Heat a large saute pan and add olive oil.
Trim the pork chops and dip in the egg.
Dredge the chops in the cheese/bread crumb mixture and place in the hot pan. Pan fry on each side for approximately 2 minutes per side, until golden brown.
Place pan in oven for 10 minutes to finish cooking the chops.
*If pan is not oven safe, place in a oven safe dish.
Philly Sloppy Joes
These are a quick and easy variation on the traditional sloppy joes. Best part is they can be made in the crock pot! These were fine for a quick dinner, but nothing I'll keep in the regular rotation. I think next time, I will try to thicken up the sauce a little, it made the buns very soggy.
Ingredients - Serves 4
1 lb. ground beef
1/2 onion, diced
3Tbsp. A1 Steak Sauce
1 c. beef stock
4 slices provolone cheese
4 hamburger buns.
Mix the ground beef with onions, A1, & stock.
Place in a medium crock pot and cook on low for 6-8 hours.
Break up the meat with a spoon and serve on buns with melted provolone cheese.
Ingredients - Serves 4
1 lb. ground beef
1/2 onion, diced
3Tbsp. A1 Steak Sauce
1 c. beef stock
4 slices provolone cheese
4 hamburger buns.
Mix the ground beef with onions, A1, & stock.
Place in a medium crock pot and cook on low for 6-8 hours.
Break up the meat with a spoon and serve on buns with melted provolone cheese.
Weekly Menu
Monday - Slow Cooker Philly Sloppy Joes
Tuesday - Parmesan Crusted Pork Chops, Roasted Cauliflower, Crescent Rolls
Wednesday - Leftovers
Thursday - Squash Soup, Grilled Cheese
Friday - Leftovers
Saturday - Game Night! Probably order pizza
Sunday - Korean Beef Tacos
Tuesday - Parmesan Crusted Pork Chops, Roasted Cauliflower, Crescent Rolls
Wednesday - Leftovers
Thursday - Squash Soup, Grilled Cheese
Friday - Leftovers
Saturday - Game Night! Probably order pizza
Sunday - Korean Beef Tacos
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