Sunday, April 20, 2008

Sunday prep for the week


Rib eye steaks on the grill


Champagne risotto,1977,FOOD_9936_33702,00.html


Baked penne with roasted vegetables.


Chicken and Shrimp Jambalaya in the Crock Pot

1 lg onion

1 cup thinly sliced celery

1 14.5 oz can diced tomatoes with their juice

1 14.5 oz can chicken broth

3 oz tomato paste (half of a 6 oz can

1 1/2 T Worcestershire sauce

11/2 t Cajun seasoning

1 lb boneless chicken breasts or thighs cut into 3/4 inch pieces

1 1/2 cups converted rice

8 oz raw large shrimp (16-20 of 21 to 30 count ) peeled and deveined

1/4 c chopped green bell pepper

Combine the onion, celery, tomatoes with theri juice, broth, tomato paste, Worcestershire, and Cajun seasoning in the slow cooker. Stir in the chicken and rice. Cover and cook until most of the liquid is absorbed, the chicken is cooked through, and the rice is tender, on LOW for 5-6 hours, or on HIGH for 2 1/2 hours.

Stir in the shrimp and green pepper, cover, and cook on HIGH for 10-15 minutes, until the shrimp is cooked through. Serve immediately in shallow bowls with fresh French bread and butter.


Crocked beef fajitas

3/4 cup prepared chunky salsa such as a fire roasted one

1 T tomato paste

1T olive oil

1 clove garlic, minced

3 T lime juice (fresh)

1 t freshly ground black pepper

1/2 t salt

1 1 1/2 pound flank steak, trimmed of excess fat and silver skin

1 large white oninon, cut in half and thinly sliced into half-moons

3 red bell peppers, seeded and cut in to 1/4 inch stips

To serve:

Warm flour tortillas

1 cup guacamole

1 cup chopped plum tomatoes

1/2 bunch gresh cilantro, chopped

In a small bowl, combine salsa, tomato pastek, olive oil, garlic, lime juice, pepper, and salt. Lay the flank steak in the slow cooker and pour the mixture over it, making sure to coat all exposed surfaces well. Lay the onion and bell peppers on top. Cover and cook on LOW for 6-8 hours, until the meat is tender.

Remove the steak and vegies from the juice and transfer to a serving platter. Cover with aluminum foil and let stand 10 minutes. Cut the meat acrosss the grain into 1/2 inch slices. Serve it heaped over warm tortillas, with the peppers and onions on top,. Garniksh with guacamole, the chopped tomatoes and cilantro.


Salmon on the grill




Homemade calzones
I use frozen bread dough to streamline prep.

Reflections from the Backcounter

A true friend is someone who is willing to live in your house, ignore the arguments, vacuum up the cat hair, organize the kids closet and take over the kitchen to prepare the most delicious champagne risotto I have ever eaten. Friends like this are one in a million and are more precious than gold. I have been blessed to have such a friend. This of course is a friendship grounded in more than 25 years of common ground and tribulation. I am resting tonight with delicious aromas emanating from my kitchen and surrounding me with the comfort of my friend's nurturing,care and cooking. A much needed break. The crockpot meal on Tuesday is destined for a horse show. We are showing on Tuesday night and there will be no time for cooking. I plan to pack up the crockpot and take it to the barn. We have there a table and an outlet. Nothing else is needed. Once the nerves are settled and the class completed, there will be ravenous teen appetites to satisfy.



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