Sunday, May 18, 2008

Menu Week 11

Reflections from the Backcounter

A lazy Sunday in May. A great chance to catch up on laundry, magazines and cook ahead for the week. An hour or two of prep on Sunday can make the week go much more smoothly. In our area school is winding down and not a moment too soon. At least the morning launch and lunch making will be over less chore in the morning. Maybe I can focus on other things like matching my shoes!



Chicken Marsala,,FOOD_9936_24021,00.html
French Bread


Chicken Cheese Enchiladas
Refreid beans
Spanish Rice


Pork Chops in the Slow Cooker

Pork Chops in the Slow Cooker

4 thick bone-in pork chops at least 1 inch thick blotted dry
8 oz mushrooms, sliced
1 med yellow onion, chopped
1 lg red or yellow bell pepper, seeded and cut into rings or strips
1 clove garlic minced
2 8oz cans tomato sauce
2T balsamic vinegar
2 T minced fresh flat leaf parlsey
½ t dried oregano
½ t dried basil
Pinch of salt
2T cornstarch
¼ c cold water

Brown pork chops in a skillet
In slow cooker, combine the mushrooms, onion, bell pepper, and garlic. Nestle the pork chops on top
In a med sized bowl, combine the tomato sauce, vinegar, parsley, oregano, basil and salt. Pour over the pork chops. Cover and cook on low until the meat is tender, 6-8 hours. Transfer the pork chops to a platter and tent with foil. Transfer the tomato sauce to a medium saucepan. In a small bowl, whisk together the cornstarch and water until smooth, and stir the slurry into the tomato sauce. Bring to a boil and serve over the porkchops.

Adapted from: Not Your Mother’s Slow Cooker Cookbook by Beth Hensperger


Layered Cobb Salad

This is a great recipe from Rachel Ray. This can be considered a pantry dinner because the clams come in a can and pasta keeps in the pantry. A few added ingredients and dinner is served!

Linguine with Clam Sauce,1977,FOOD_9936_24132,00.html

Sliced tomatoes with Balsamic vinegar and Olive oil
French Bread


Southwestern Monte Cristo Sandwiches
Carrot and Celery Sticks
Tortilla Chips and salsa

Southwestern Monte Cristo Sandwiches

8 slices white sandwich bread 1/2 cup hot pepper jelly or: chili sauce, tomatillo or tomato salsa, taco sauce – whichever you have on hand 8 slices honey baked ham, from the deli counter 8 slices Pepper Jack cheese, from the deli counter 8 slices smoked turkey, from the deli counter 2 eggs, beaten A splash of milk 1 tablespoon butter 1/2 cup sour cream 2 to 3 scallions, chopped
To make Monte Cristos: spread bread with a light layer of pepper jelly or chili sauce, salsa, taco sauce then build sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat eggs with milk and 2 teaspoons hot sauce and season the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt butter in skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt cheese and warm the meats through.

Meat loaf
1 teaspoon prepared horseradish 1 teaspoon dry mustard 1/4 teaspoon salt 1/4 teaspoon pepper 1 pound ground beef, moistened with ¼ cup milk1/2 onion, finely chopped (I like to sauté the onion before I add it to the meat)1 egg 2 teaspoons Worcestershire sauce 1 cup bread crumbs or 1 cup bread cubes1 cup ketchup
Preheat oven to 350 degrees F.
In a small bowl, mix together the horseradish, mustard, salt, and pepper. Set aside.
In large bowl, mix ground beef, onion, egg, and Worcestershire sauce. Add contents of small bowl and mix thoroughly. Add the bread crumbs and combine well.
Place mixture into a 1-pound loaf pan. Pour ketchup over top and place in oven.
Bake uncovered for 45 to 60 minutes.

1 comment:

Julie said...

Those pork chops in the slow cooker sound delicious and I like that you sneak a little horse radish into the meatloaf...I'll have to give that a try.