Sunday, January 23, 2011

Cooking: Menu Week Ending January 30th

I am behind with painting the hallways and living room. So this week is all about painting, working out and dieting. I am a big believer in smaller portions rather than re-vamping my menus. We are also working out more as the big wedding is coming and I need to fit into a cute dress. 

The wedding planning is going. This week we need to work on the table linens rentals, etc. I want to also revamp portions of the blog but that requires researching and experimenting. 



Monday



Chicken Tender Salad

Tuesday



Apple Stuffed Pork Chops with sauteed green beans

 Ingredients
  • 1 tablespoon chopped onion
  • 1/4 cup butter
  • 3 cups Pepperidge Farm cornbread breadcrumbs
  • 2 cups chopped apples
  • 1/4 cup chopped celery
  • 2 teaspoons chopped fresh parsley
  • 1/4 teaspoon salt
  • 6 (1 1/4 inch) thick pork chops
  • salt and pepper to taste
  • 1 tablespoon vegetable oil
Directions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet saute onion in butter until tender, approximately 5 minutes. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a slit in the boneless side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
  3. In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.

Wednesday


Church for Dinner
Thursday

Steak Quesadillas
with Guacamole 
Margaritas

Friday




Stromboli
Green Salad with Balsamic Vinagrette

Saturday




Beef Stew ( adapted from Betty Crocker)

1 tablespoon vegetable oil
1 1/2 lb beef stew meat, cut into bite-size pieces if needed
4 medium carrots, cut into 1/2-inch slices (2 cups)
3 medium red potatoes, peeled, cut into 1/2-inch cubes (3 cups)
1 large onion, cut into 1-inch pieces (1 1/2 cups)
1 medium stalk celery, cut into 1-inch pieces (1 cup)
3 cups of beef stock
3 tablespoons quick-cooking tapioca
1/4
teaspoon pepper
2 teaspoons Worcestershire sauce








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  1. In 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring frequently, until browned on all sides.
  2. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned beef and remaining ingredients.
  3. Cover; cook on Low heat setting 9 to 10 hours.

Sunday

 Spaghetti and Meatballs
Cesar Salad
Garlic Bread

 Spaghetti and Meatballs

Ingredients

For the meatballs:

  • 1/2 pound ground pork
  • 1 pound ground beef
  • 1 cup fresh white bread crumbs (4 slices, crusts removed)
  • 1/4 cup seasoned dry bread crumbs 
  • 1/2 c. milk 
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup freshly grated Parmesan cheese
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 extra-large egg, beaten

For the sauce:

  • 1 tablespoon good olive oil
  • 1 cup chopped yellow onion (1 onion)
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup red wine
  • 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped (I have some in the freezer from last summer
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Place the meats, bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 1/2 cup milk in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 1 1/4-inch meatballs. You will have 40 to 50 meatballs.

Adjust the oven racks so the meatballs will be in the middle of the oven, bake the meatballs until they begin to brown, about 15 minutes. Allow the meat to cool and then refrigerate until firm.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.



1 comment:

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Cynthia