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Archive for September, 2011

One week reminder!

Hi ladies!

Just a reminder that we’re swapping next week. 🙂 Seven families, so bring six makes. See you then!

PS – back to our normal 7pm time. 🙂

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Beef Bulgogi

  • 1 1/2 lbs. flank steak, thinly sliced
  • 7 1/2 T. soy sauce
  • 3 3/4 T. sugar
  • 1/3 c. chopped green onion
  • 3 T. minced garlic
  • 3 T. sesame seeds
  • 3 T. sesame oil
  • 3/4 t. ground black pepper
1. Place the beef in a shallow dish.  Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl.  Pour over beef.  Freeze.
2.  Defrost in refrigerator overnight.  Quickly grill beef on hot grill (or cook on stove) until cooked through, 1 to 2 minutes per side.  Serve with white rice.

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http://www.onedishdinners.com/2011/04/pizza-penne-bake.html

Ingredients
1 lb. pasta noodles, such as penne, ziti, mostachioli or other “medium” shaped noodle
3/4 cup pizza sauce
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
About 30 pepperonis, cut in half
1/4 cup Parmesan cheese
About 1 cup pizza blend shredded cheese
Salt and pepper to taste

Directions
Preheat oven to 350.
Cook the pasta as directed on the package in an ovenproof saucepan or Dutch oven.  Save 1/4 cup of the cooking liquid and then drain.
To the same saucepan or Dutch oven, add the reserved cooking liquid and the pizza sauce and whisk together.  Then stir in the chopped peppers and halved pepperonis.  Cook for 2 to 3 minutes, then add the drained pasta noodles.  Toss together.
Sprinkle the Parmesan cheese over the pasta and then sprinkle the pizza blend shredded cheese over top.
Bake in the preheated oven for about 10 minutes, or until cheese begins to melt.
Season with salt and pepper to taste.

Meal Swappers:
Prepare pasta as directed, heat sauce mix and pour over pasta.  Place in an oven-safe dish, cover with cheese and bake 10 minutes or until cheese is melted.

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We’re cooking for SEVEN this month! 🙂

Previous months’ menus:

September 2011 Menu

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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Ingredients
1 c. buttermilk
1 Tbsp Dijon Mustard
1 Tbsp honey
1 Tbsp fresh rosemary, chopped
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tsp dried marjoram
1/2 tsp pepper
1 tsp salt
8 split boneless chicken breasts

Directions
Mix buttermilk, mustard, honey, and seasonings.
Place chicken breasts in a freezer bag.
Pour marinade over chicken breasts.*
Grill over medium heat until chicken is tender and juices run clear.

*Recipe can be frozen at this step. To cook, just thaw chicken and grill.

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Chicken Adobo

Chicken Adobo is a staple in every Filippino household, and this slow-cooked, make-ahead version certainly rivals the original.

You’ll need 3 to 4 lbs of bone-in chicken for this recipe. You can use what you have in the freezer or whatever is on sale at the grocery store: whole chicken, whole chicken cut-up, leg quarters, thighs, wings, drumsticks…or a combination of all of them!

You can try substituting red wine vinegar for the white vinegar or adding one sweet onion sliced into rings. You can also experiment with adding peppercorns and/or bay leaves.

Ingredients:

3 to 4 lbs bone-in chicken (see above)
10 whole garlic cloves, slightly crushed
3/4 cup soy sauce
1/2 cup white vinegar

Make Ahead Preparation:

Add the chicken (whole or pieces) to the crockpot. Sprinkle the garlic cloves over the chicken.

In a small bowl, mix the soy sauce and vinegar and pour over the chicken.

Cover and cook on low for 6 to 8 hours.  (Personally, I grilled it – don’t like bones in my crockpot!)

Remove the chicken from the crockpot. Strain and reserve the juices from the bottom of the crockpot. If using a whole chicken, use two forks to pull into bite-sized pieces.

This dish is best served immediately, but it can be refrigerated for several days.

Last Minute Assembly:Reheat chicken in its juices. Serve chicken over white rice with plenty of the reserved juices poured over it!

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look forward to seeing you! one hour later than usual. 🙂

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