Archive for June, 2007
Monday:
Tuesday:
Wednesday:
Thursday:
Friday:
Saturday:
Sunday:
Tonight I’m making a Sunday Ham with a Jack Daniel’s glaze. Very tasty. I’m going to make Scalloped Potatoes as a side dish. Alternatively, you could put cubed ham in the scalloped potatoes and turn it into a Ham and Potato Casserole like my mother used to make. It’s a great way to use up leftover ham or to make a meal on a budget because you really only need 1-2 cups of cubed ham for a really hearty casserole.
Jack Daniel’s Glazed Ham
4-6 pound Boneless, fully-cooked Ham
1/3 cup light Brown Sugar, firmly packed
1/3 cup Jack Daniel’s Tennessee Whiskey
1 T finely grated Orange peel
1/8 tsp ground Cloves
1/4 tsp ground Allspice
Orange slices (thinly sliced)
Preheat oven to 325 degrees.
Place ham on a rack in a roasting pan. Cook uncovered for about 20 minutes per pound or until a meat thermometer reads 140 degrees.
About 40 minutes before Ham is done, prepare the glaze. Simmer a mixture of the brown sugar, whiskey, orange peel, cloves and allspice over medium low heat for about 15 minutes or until slightly thickened.
Brush the glaze over the ham about 20 minutes before cooking time ends.
Serve the ham garnished with orange slices.
Scalloped Potatoes
Linda Sisson
6-8 medium Potatoes, peeled and thinly sliced
3 T Butter
3 T Flour
2 1/2 cups Milk
1 tsp Salt
1 tsp Pepper
1 tsp Onion Powder
1 cup Cheddar cheese, grated
Preheat oven to 350 degrees.
Melt butter in a saucepan until bubbly (do not let it burn!). Add flour, stirring to make a paste. Add the milk and whisk until paste is completely mixed in and there are no lumps.
Add salt, pepper and onion powder to sauce. Simmer until thick, stirring constantly. Remove from heat.
Lay potato slices in a casserole dish. Pour cream sauce over potatoes.
Bake, covered for about 30 minutes; then uncovered for another 30-45 minutes until potatoes are tender and most of sauce has been absorbed by the potatoes. About 15 minutes before end of cooking time, sprinkle shredded cheddar cheese over top of casserole.
Today I’m going to be trying a new recipe. I’m trying to feed the family a more healthy diet by serving chicken more often. So I’ve been scouring the internet for chicken recipes. This recipe isn’t low cal at all - it has a heavy cream sauce - so if you are watching your calories skip this one. I found this recipe at Recipe Zaar. Also, the recipe calls for Angel Hair Pasta but I’m using Bow-Tie instead.
Chicken Pasta Milano
copycat of Macaroni Grill recipe
1 T Butter
2 cloves Garlic, minced
1/2 cup Sun-dried Tomatoes, chopped
8 oz fresh sliced Mushrooms
1 cup Chicken Broth, divided
1 cup Heavy Cream
4 boneless, skinless Chicken breasts
1 tsp Salt
1 tsp Pepper
2 T Olive Oil
2 T Basil
8 oz Angel Hair Pasta, cooked and drained
Prepare pasta, drain and set aside.
In a large saucepan, melt butter over low heat.
Add the minced garlic and cook for about a minute.
Add tomatoes, mushrooms and 3/4 cup of the chicken broth.
Increase heat to medium and bring mixture to a boil. Then, reduce heat and simmer uncovered for about 10 minutes.
Add cream and bring to a boil again, stirring frequently. Simmer over medium heat until sauce is thick.
Heat olive oil in a skillet. Sprinkle salt and pepper over both sides of chicken and add to skillet. Saute until chicken is no longer pink inside (about 4 minutes per side).
Remove chicken from skillet. Drain fat and in the same skillet, stire 1/4 cup chicken broth with the pan juices. Bring to a boil; reduce liquid slightly and add to the cream sauce. stir in basil.
Serve the chicken atop the pasta, coat with the cream sauce.
This is an old recipe that I dug out of my recipe box. I’m not really sure where it came from originally. It’s very tasty and pretty healthy too. You can make it even more low cal by using chicken instead of beef. Also, this recipe freezes well so I made a double recipe and froze half for a future meal.
Steak Fajitas
Virginia
Marinade:
2 T Lime juice
2 T White Wine Vinegar
1 tsp Oregano (dried)
1/2 tsp ground Cumin
2 cloves Garlic, minced
1 T Oil
Fajitas:
1 pound sirloin, flank or skirt steak
1 large Onion
3 Bell Peppers (green, yellow, and orange or red)
6 Flour tortillas
Mix marinade ingredients in a large ziploc bag. Cut steak into thin strips and add to bag. Marinate in refrigerator for at least 1 hour. (If you’re making a double batch, freeze half at this point)
Cut onion and peppers into thin strips. Keep onion separate from peppers.
Heat 1 T of oil in a large skillet over medium-high heat. Add steak strips and cook until desired doneness (I like mine a little past medium). Remove meat from skillet and set aside.
Add onion to the skillet. Cook until soft and slightly caramelized. Add steak strips and peppers to the skillet. Continue cooking until the peppers are tender. Remove from heat.
Serve with flour tortillas and toppings of shredded lettuce, diced tomatoes, shredded cheese, and sour cream.
Although this dish can be made with ground beef (or even meatless), the ground pork gives it a really great flavor. Any side dish that you would serve with Spaghetti or Lasagna will work well with this dish. This dish can be refrigerated overnight after assembly. Remove from refrigerator 30 minutes before cooking.
Manicotti with Cheese & Spinach Filling
Box Recipe
1 lb ground Pork
1 (15 ounce) container ricotta or cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed drlby
1/4 cup minced onion
1 egg
2 tsp minced fresh parsley
1/2 tsp pepper
1/4 tsp garlic powder
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1 (36 ounce) jar spaghetti sauce
1 1/2 cups water
1 (8 ounce) package manicotti shells
Preheat oven to 350 degrees.
In skillet over medium-high heat, brown ground pork. Drain fat and set aside.
In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in pork, 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
Spread 1 cup sauce in the bottom of a 9×13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture (I use a ziploc bag with a corner snipped off), and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.
