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Archive for August, 2011

A couple of moms have back-to-school night for next week’s swap, so we’re going to delay by one hour. See you at 8pm on Tuesday!

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Sept 6th Meeting

Hey, everyone! Candice and I just found out that Back to School Night at Cowan is on Tuesday night. It goes until 7:15 pm, so does anyone have an objection to us meeting at 8 pm this month instead? Let us know! Thanks!

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  • 1 slightly beaten egg
  • 1/2 c. fine dry bread crumbs
  • 1/2 c. finely chopped onion (1 medium)
  • 1/4 c. milk
  • 1/2 t. dried thyme, crushed
  • 1/4 t. dried rosemary, crushed
  • 1/4 t. garlic salt
  • 1/4 t. pepper
  • 1 1/2 pounds ground raw turkey
  • 1 c. chopped broccoli
  • 2/3 c. shredded carrots
  • 1/3 c. chopped red sweet pepper
  • 2 T. grated Parmesan cheese
  • 2 T. currant jelly, melted
Preparation day:
1.  In a medium mixing bowl combine egg, bread crumbs, onion, milk, thyme, rosemary, garlic salt, and pepper.  Add turkey; mix well.  On waxed paper pat turkey mixture into a 12×8 rectangle; set aside.
2.  For vegetable stuffing, in a saucepan cook broccoli, carrots, and sweet pepper, covered in a small amount of boiling water for 3 to 4 minutes or till crisp-tender.  Drain well.  Stir in Parmesan cheese.
3.  Spread vegetable stuffing over turkey mixture to within 1 inch of sides.  Beginning at a short end, roll turkey tightly using waxed paper to lift mixture.  Wrap in foil and freeze.
Serving day:
Defrost in refrigerator overnight.  Preheat oven to 350.  Remove foil and wax paper and place in a 9×593-inch loaf pan.  Bake for 1 to 1 1/4 hours or till no longer pink (meat thermometer registers 180).  Transfer to a serving platter; brush with melted jelly.  Makes 6 servings.
****This needs salt.

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Ingredients

  • 1 pound penne pasta
  • 1/4 cup olive oil
  • 1 pound medium shrimp, peeled, and deveined
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1 (15-ounce) can whole tomatoes, drained, roughly chopped
  • 1/2 cup chopped fresh basil leaves
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup white wine
  • 1/3 cup clam juice
  • 3/4 cup heavy whipping cream
  • 1/2 cup grated Parmesan

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

 

From frozen:

packaging:

  1. qt bag of sauce
  2. qt bag of shrimp (raw shrimp, 4 cloves minced garlic, ½ tsp salt, ½ tsp pepper)
  3. qt bag of cheese and herbs (1/4 c parmesan, ¼ c basil, ¼ c parsley)
  4. qt bag of ¼ c. parmesan
  5. box of pasta

From Frozen:

  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
  2. In a large skillet, heat the oil over medium-high heat. Add the shrimp bag. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes.
  3. Add sauce bag,  cheese and herbs bag, and the cooked pasta. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
  4. Transfer the pasta to a large serving bowl. Sprinkle with the cheese bag and serve immediately.

Recipe source.

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We’re cooking for SEVEN this month! 🙂

Previous months’ menus:

August 2011 Menu

July 2011 Menu

June 2011 Menu

May 2011 Menu

April 2011

March 2011

February 2011

January 2011

December 2010

November 2010

October 2010

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http://joelens.blogspot.com/2010/05/cilantro-lime-chicken-tacos.html

Ingredients:
cooking spray for sauteeing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces

1 teaspoon garlic
1 tsp lime juice

1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)

Season chicken with garlic and 1 tsp lime juice. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.

Cilantro Lime Pesto
recipe adapted from Food Network

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
1 1/2 teaspoon kosher salt
1/4 cup chicken broth

Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.

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Serves: 8    Time: 5:00

*INGREDIENTS*

Olive oil

6 boneless, skinless chicken breasts, sliced in half horizontally sliced in half horizontally

4 cups tomato-basil sauce or marinara sauce

1 cup coarsely chopped yellow onion

1 cup coarsely chopped green bell pepper

1 can (6 ounces) sliced mushrooms

1/4 cup dry red wine (optional) (optional)

2 teaspoons minced garlic

2 teaspoons dried oregano, crushed crushed

2 teaspoons dried thyme, crushed crushed

2 teaspoons salt

2 teaspoons black pepper

1. Heat oil in skillet over medium heat until hot. Brown chicken on  both sides, turning as it browns. Drain and transfer to *CROCK-POT**®* slow cooker.

2. Add remaining ingredients, and stir well to combine. Cover; cook on LOW 5 to 7 hours or on HIGH 2 to 3 hours.

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