Recipe: Sauteed ChickenI just made this a couple of weeks ago, but it is near and dear to my heart. It makes my home smell like my Nani’s home! This is super comfort food. Nani’s Sauteed Chicken can be found on Thursday’s menu!
Tuesday: Slow Cooker Day
Mexican Explosion Salad
Recipe: Mexican Explosion Salad
A real winner! This is my go-to salad when I serve Mexican or Tex-Mex fare. Look for Mexican Explosion Salad on Thursday’s menu.
Recipe: StoneGable Chili
StoneGable chili is a little sweet… a little spicy. It certainly is a little different and delicious! I married a family recipe with a gourmet recipe I love. Serve it over rice and sprinkle some good cheddar cheese and crushed tortillas over the top. YUMMY! Pass the sour cream and chopped green onions too!
2 lbs lean ground beef
1 large onions, peeled and chopped
2 large cloves garlic, minced finely
1 large green or red pepper, chopped
1 large can of stewed tomatoes
1 can kidney beans or black beans, rinsed and drained (I combine the two)
2/3 – 1 cup of catsup
1/2 -2/3 cups chili sauce
2 TBS chili powder
2 tsp ground cumin
salt and pepper
a sprinkle of taco seasonings from a packet (if I have it, I use it)
To make the slow cooker version, brown meat, onions and peppers. Add the ingredients in the slow cooker and cook for 8 hours on low.
Wednesday Fair Day
Out to dinner at the Lampeter Fair!
Salmon and Fettuccine in Basil Cream Sauce
Spinach with Onions in Garlic Oil
Recipe: Salmon and Fettuccine in Basil Cream Sauce
6 salmon fillets
1 1/2 TBS butter
3 shallots, peeled and finely minced
1 clove garlic, peeled and pressed
1 1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley
3/4 cup dry white wine
1/2 cup light cream
2 TBS freshly squeezed lemon juice
salt and pepper
Preheat oven to 350 degrees.
Melt the butter in a large skillet over medium-high heat. Brown salmon in the skillet for about 3 minutes each side. Remove the salmon from the skillet and place on a rimmed baking sheet. You may have to cook the salmon in batches. Do not crowd the pan. Place fish in oven for 5-8 minutes until done. The salmon should be slightly pink in the center, it will continue to cook. Tent with foil and keep warm.
Over medium low heat and add the shallots and garlic to the pan.
Saute, stirring frequently, for 5 minutes.
Add the basil, parsley, wine, cream, lemon juice, salt and pepper to the pan and cook over medium heat, stirring frequently, until the mixture is reduced by half.
To serve, slide fish in the sauce and warm. Serve the salmon a bed of cooked fettuccine covered with sauce.
Beef Roast with Root Veggies with Rich Beef Gravy
Recipe: Beef Roast with Root Veggies
1 3-4 lb beef chuck tender roast
1 tsp garlic salt
2 cloves garlic
2 onions, peeled and quartered
8 large carrots, peeled cut horizontally and cut in to 2 inch pieces
4 celery stalks, cut into 2-4 inch pieces
1 turnip cut into 1 1/2 inch chunks
6 potatoes cut into 1 1/2 inch chunks
1 cup beef broth
1/2 cup good red wine.
Preheat oven to 325 degrees.
Rub garlic salt all over roast.
In a large skillet add 1 TBS olive oil and brown roast on all sides. About 8 minutes in total.
In a large roasting pan add roast and distribute veggies around roast.
Meanwhile in the skillet add wine (off of the heat). Turn on heat and scrape up any brown bits. Add broth and stir until heated. Pour over roast.
Cook until roast reaches 150 degrees or about 2 hours. Baste roast occasionally. Add more beef broth if needed.
Remove roast and veggies. Tent roast with foil for 15 minutes to rest. Cut and serve with veggies.
Recipe: Rich Beef Gravy
Scrape up any bits from the roaster pour into a skillet. Add more beef broth to equal 2 cups. Add 1/4 cup of red wine. Heat till simmering. Make a slurry using 1/4 cup flour and 2/3 cup of beef broth. Add to simmering broth/wine and stir until thick. Add pepper to taste. Pour over meat and veggies.
Note: I use Swanson Beef Broth in my roast, and add Campbell’s double strength beef broth to my gravy. I do not add salt to the gravy because the broth is salty.
Beef and Bean Burritos
Recipe: Beef and Bean Burritos
1 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
2 teaspoons chili powder
1/2 teaspoon ground cumin
salt and pepper
1 can refried beans
1 can enchilada sauce, divided
6 ~8-inch flour tortillas
In a large skillet over medium heat, cook ground beef, onion, and garlic until meat is browned, stirring often to break up meat. Drain. Add chili powder, oregano, cumin, salt, and pepper and simmer for 10 minutes. Add refried beans and 1/2 cup of enchilada sauce. Heat thoroughly.
Soften Tortilla by placing them in the microwave between wet paper towels and heat on high for 1 minute. Spoon about 1/2 cup of the ground beef mixture onto each tortilla; roll tightly and place seam-side down. Spoon remaining enchilada sauce over tortillas. Garnish and serve with any of the following: shredded cheese, salsa, sliced ripe olives, chopped tomatoes, sour cream or guacamole and shredded lettuce. Burrito recipe makes 6 burritos.
Nani’s Vegetable Soup
Recipe: Nani’s Vegetable Soup
I must be missing my grandmother! Monday’s and today’s recipes take my back to my grandmother’s kitchen filled with wonderful homestyle food and LOVE!
This soup is one you will not be able to get enough of! Each spoonful so rich and full of veggies and so much more. Cozy and warm… like a hug!
Nani’s Vegetable Soup can be found on Sunday’s menu.
I am joining Organizing Junkie for Menu Plan Monday.