Week of April 24

Happy Easter All! I cook Sunday through Thursday so I'll post what we're having this week, starting with today!

Sunday: Well we went out for lunch, and we're too full for ham so we'll save that for another night. Tonight it's egg salad sandwiches with leftover Easter Eggs. We'll have leftover pasta salad from a bbq this weekend to go with it, but I really like the boxed Suddenly Salads if you don't happen to have leftovers from a BBQ. :)

Monday: Garlic & Lime Shrimp with Spanish Rice

Super easy, my husband's favorite.

1 1/4 lbs uncooked large shrimp, peeled & deveined
2 tbsp. plus 1 tsp lime juice
2 tbsp chopped garlic (used the minced in a jar in a pinch)
1/4 tsp salt
1/2 cup sour cream
1 to 2 tsp hot pepper sauce (tobasco)
1 tsp grated lime peel (optional)
2 tbsp olive oil
1 package spanish rice (Iuse the Knorr brand b/c it's easy)

Combine shrimp, 2 tbsp lime juice, garlic & salt in a large bowl (huh? I think I've always forgotten the salt, whoopsie). Cover and marinate in fridge for 15 minutes (ok, I never really marinate, I just set aside while I cook the rice and make the sauce).

Blend sour cream, remaining 1 tsp lime juice and tobasco and lime peel, if you're using it, in a small bowl, set aside. Cook rice according to package directions.

Remove shrimp from marinate and saute in olive oil (about 4 minutes).

Serve shrimp over rice, with sour cream mixture (just as a dip on the side), and lime wedges and sprinkled with fresh cilantro if you wanna get fancy with it.

Tuesday: Ham & Mac & Cheese

I bought a "ham steak" to try out. There's just 2 adults and a 3 yr old and a baby in our family, so I didn't want to get a whole ham, but feel free...I am pairing it with the Kraft Homestyle Mac & Cheese (the one you actually bake) and frozen mixed veggies.

Wednesday: Baked Parmasan Chicken

Not to be confused with Chicken Parmasan. Line a roasting (or baking) pan with foil. Season chicken breasts with salt & pepper. Pour Casear salad dressing over chicken liberally and cover with parmasan cheese (used the shredded, not grated powdery stuff). I sometimes use Asiago instead. Keep in refridgerator for a few hours (yeah right, I skip this part, still turns out great). Preheat to 375, place chicken in oven and then reduce temp to 350 (not sure why, just what it says to do). Bake for 25 minutes. Good served with pasta and marinara or any sides and/or veggies really.

Thursday:

I will be leaving for Scottsdale, AZ for a spa weekend(!), but have left my husband Easy Beefy Cheesy Enchilada Casserole previously made & frozen for him to pop in the oven. Make this one when you have some time, then freeze it or put it in the fridge to bake later. It's a toughie to make this during the week with 2 kids, after work...trust me...

olive oil
onion
salt
tomato paste (2 tbsp)
3 cloves garlic
cumin
fresh thyme leaves
28 oz can crushed tomatoes
beef broth (a cup)
green bell pepper
yellow bell pepper
1 1/2 lbs ground beef
onion powder
taco seasoning packet
2 roma tomatoes
1 1/2 cup shredded cheddar
1 1/2 cup shredded monterey jack
18 (5 inch) corn tortillas

Sauce:

Saute 1/2 cup minced onion with some salt in olive oil. Add 2 tbsp tomato paste when onions are soft. Stir and cook till it deepens in color, then add 1 clove minced garlic, 1 tsp cumin, 1/2 tsp chopped fresh thyme leaves. Stir to blend and cook until fragrant then add 1 28 oz can crushed tomatoes and 3/4 cup beef broth. Raise the heat to bring the mixture to a boil then lower to a simmer and cover, for 20 min.

Beef Filling:

Saute 1/2 cup chopped onion, 1/2 cup finely choppped green bell pepper, 1/2 cup finely chopped yellow bell pepper, pinch of salt. Saute till tender (about 5 min), add 2 cloves minced garlic, cook till tender (about 4 more min). Add 1 1/2 lbs ground beef, 1 tsp onion powder, 1 tsp cumin, 1 tsp chopped fresh thyme leaves, packet taco seasoning, 2 roma tomatoes chopped, 1/4 cup beef broth, pinch of salt, grind or 2 of pepper. Cook until beef is cooked through.

To assemble:

Toss 1 1/2 cups shredded cheddar, 1 1/2 cups shredded monterey jack together. Add 1 cup red sauce to a baking dish and spread to coat the bottom evenly. Top with 6 corn tortillas, overlapping when needed. Layer the dish by next adding 1/2 of the beef mixture, and 1/2 cup of the shredded cheeses, spreading evenly. Dunk 6 tortillas in the red sauce (one by one) and layer over the cheeses and beef (overlapping where needed). Top with beef, another 1/2 cup of the cheeses, adn another layer of dunked tortillas. Pour rest of sauce on top, cover with rest of cheese.

Bake until cheese is melted and sauce bubbles - 25 - 30 min.

To Cook or Not to Cook...that is the question

Anneva's week So I am 2 days late but it was the weekend as I as inundated w/Easter weekend festivities; by the way thanks to the competitive mother w/the jogger stroller for running over my foot rendering me lame all for the sake of melted candies. Anyhoo, as a Macguyver in the kitchen, my "jack of all trades" does include cooking as part of my repertoire. Now bear in mind that my recipes might not appeal to all palates so keep and open mind...and an open mouth. Monday....just like the Carpenters song..."Rainy Days and Mondays ALWAYS get me down" The start of the work week for most of us (with the exception of slaves to the retail industry like me) is an uphill battle so lets make it the simple. Roast Beef Monday via Pot O' Crock you will need: Crock Pot 1 - 1 1/2 lbq of beef..you choose ie rump roast, chuck roast, stew meat 1 can of Campbells french onion soup 2 large potatoes (cubed) 1/2 -1 bag of baby carrots 3 stalks of sliced celery Place cubed potatoes on the bottom and then add the carrots and celery before place the beef on top. Add the can of french onion soup and sprinkle a tbsp of kosher salt and if you want sprinkle on some rosemary too. Put the lid on and you can cook on low for 4-5 hours....on high about 3 hours. Not quite sure but when it is ready, you will seriously smell it. If not just poke and prod the meet to see if it's bloody but a sure way is to test the potatoes and carrots....if you can eassily fork it...it is RED TO GO! Being of asian decent I have rice readily available in my house so I get a plate of white rice before topping it with the pot roast . TACO BAKE TUESDAY okay here is the link...www.pillsbury.com/recipes/easy-taco-bake/ SPAM BAM Can I just say that I love this meat....so underrated and overlooked. Did you know that Pacific Islanders are the largest consumers of SPAM...acronym for "SPiced HAM." True to my heritage I serve it traditionally with rice and eggs. It's not just for breakfast. So open up a can...slice it...I like them thin so when I cook it, its nice and crispy....serve with white rice and eggs...sunny side up is the best. The white rice balances out the saltiness of the spam. My husband ...a born and raised Minnesotan hated SPAM growing up b/c it was served cold and in sandwiches and burgers. He is singing a new tune now.... THURSDAY CHIC N RICE...PINOY STYLE I do quite a bit of ethnic cooking so here is my take on chicken and rice...."pinoy" slang for filipino. 1 - 1 1/2 lbs of cut up chicken (I typically use drumsticks and thighs since the darker meat is juicier) 1 cup of low sodium or regular soy sauce 2 whole tomotoes (sliced) 1 whole onion (slice) okay layer and medium saucepan with the onions and tomatoes then put the chicken before pouring the soy sauce over....sprinkle a tbsp of pepper before putting the lid on it and cook on medium hear for about 20-25 minutes. Again grab a bowl of white rice before ladling/scooping on the chicken on top of it. FISH FRIDAY A different take on salmon....I have a bajillion ways to cook/prepare salmon having double dutied as a cook and deckhand on an Alaskan Fishing Boat. 2 filets of salmon 1 whole onion sliced 1 cup of mayo 2 tbsps of lemon juice 3 tbsps of worcesterchire sauce Line a baking dish with foil before putting the sliced onions on top, than put the two fillets skin side down and then mix the mayo, lemon juice and worcesterchire sauce on top of the filets like you are frosting it...sprinle on the pepper and bake for 20 -25 min at 350. Serve with white rice! SATURDAY

If you turn on the oven, does it count as "cooking"?

I'm trying to fill in the gaps this week while two of you are on fabulous vacations.  (Did someone say Hawaii or a cruise???  You know who you are!)

So, here's what's cooking at our house tonight.  It doesn't count as a recipe, since I added NOTHING to what came out of the box.  I will say that the Archer Farms Whole Wheat Meat Lasagna is our favorite frozen lasagna ever.  It comes pretty close to homemade, and I'm not just saying that because I work for Target!  No recipe needed, just a picture of my "cooking"....

Sorry, Kids, I bought the vegetable instead of the meat...

Anyone else want to fill in the gap tomorrow?  What is your favorite frozen dinner?

Rice A Roni, The Irving, Texas Treat

Since this week is open, I thought I might just post a quick recipe for what we are having tonight.  Sandra Lee (UGH...that woman is the most annoying person on FoodNetwork...) swears by using Rice A Roni for a lot of her recipes.  I used her idea and came up with my version of Fried Rice.  Here goes....

1 Box Rice A Roni, fried rice flavor
2 eggs, scrambled
some frozen peas
1 pound peeled raw shrimp
some greek seasoning ( I like Cavenders)

Prepare Rice A Roni as directed on box.  Meanwhile, sprinkle Cavenders over raw shrimp.  Saute shrimp in about 1 TBSP of butter (or olive oil if you are feeling healthy).  When rice is done, add frozen peas.  Make a well in the center, and pour in the eggs.  Stir them around until they are cooked.  Add cooked shrimp and enjoy.

Don't get the 12 pack...this was the only image I could quickly find...

Not bad for 15 minutes worth of prep...