Wednesday, April 8, 2015

Menu Roundup!

I really enjoyed cooking dinner for my family this week, We had ZERO Leftovers by Saturday!

 Sunday Dinner: Basil Cream Chicken with Roasted Potatoes
This is one of the family's favorite dishes!

1/4 cup Milk
1 cup Heavy cream
1/4 cup Dry bread crumbs
1 can (4 oz) Pimiento; sliced
1 pound Boneless skinless chicken breast; 4 halves
1/4 cup Basil; fresh, minced
3 tablespoon Butter
1/2 cup Parmesan; grated
1/2 cup Chicken broth
1/8 teaspoon Pepper
Heat skillet over medium high heat
Place milk and bread crumbs in separate shallow bowls
Dip chicken in milk, and then coat with crumbs
Add chicken to skillet with 1/2 of the butter about 5 min
Add remaining butter, flip chicken and cook another 5 min till chicken is cooked.
Remove and keep warm
Add broth to skillet; bring to boil over medium heat
Stir in cream, and pimientos; boil and stir for 1 min
Reduce heat, add Parmesan cheese, basil and pepper; cook and stir until heated through.
Serve chicken with sauce poured over.

Roasted Potatoes

4 Red potatoes, chopped
Sprinkle seasoned salt

Quickly spray the bottom of a casserole dish with olive oil.
Arrange potatoes with the cut side facing up.
Spray potatoes with olive oil and lightly sprinkle seasoned salt on top.
Cook for 25 to 30 minutes at 425 degrees until easily pierced with a fork. 

Serve hot with a quick shake of seasoned salt, if desired.

  Lunch: Chicken Tortilla Soup
This was a wonderful lunch!


1lb chicken breast, trimmed
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5C chicken stock
3/4C onion, chopped
3/4C green pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded
Seasoned tortilla strips


To your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.

Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.

If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing, label containers well with soup name and date.

  Lunch: Fettuccine Alfredo (with leftover Basil Cream)
  Dinner: Meatballs Wrapped in Garlic Bread and Cesar Salad
1 can Pillsbury golden layers biscuits - each pulled into 2 layers 
10 frozen fully cooked Italian style meatballs - thawed and cut in half 
2 sticks string cheese - cut each into 10 pieces 
1 T. parm cheese 
1/2 t. Italian seasoning 
1/4 t. garlic powder 
1 c. marinara sauce 

Heat oven to 375. Separate biscuits into 2 layers. Place 1 meatball half and one piece of cheese into each biscuit, wrap dough around it and seal edges. Place seam side down into 9 inch round cake pan. Sprinkle with parm cheese, garlic pwd. and Italian seasoning. Bake 18-20 min or until golden brown. Serve warm with warm sauce.

  Dinner: Poor Man's Prime Rib with Fried Okra

Poor Man’s Prime Rib
1 (3 pound) beef eye of round roast
salt and pepper to taste
Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

Fried Okra
      2 pounds okra, sliced
      ¾ cup corn meal
      ½ cup all-purpose flour
      ½ teaspoon salt

      ¼ cup Canola or vegetable oil
Preheat oven to 350ยบ F.
Mix together okra, corn meal, flour, and salt in a large mixing bowl, making sure well-coated.
In the meantime, heat oil in a large skillet over medium heat.
Add okra to skillet once oil has reached the point where if a drop of water is added it will sizzle.

Allow okra to brown on one side, about 3 minutes, before gently stirring. Once both sides of okra have browned, about 3 more minutes, place into preheated oven. Cook until fork tender, about 10 minutes.

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