10 April 2011

Sunday
Blackened Chicken
(http://allrecipes.com//Recipe/Blackened-Chicken/Detail.aspx )
Ingredients
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
2. Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
3. Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
4. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Mediterranean savory salad(http://www.potatogoodness.com/transformpotatoes/mediterranean_salad_card.pdf )
Ingredients
• 3 pounds Yukon Gold potatoes or potato type of your choice (try russet, red, white, fingerling or purple/blue gems)
• 4 sun-dried tomatoes in oil, drained and chopped
• 1/4 cup crumbled feta cheese
• 5 cups spinach or lettuce of your choice
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 1 teaspoon of salt
• Pepper to taste

Directions
Place potatoes in a saucepan. Cover with water to 2 inches above potatoes; bring to a boil. Reduce heat and simmer 20 minutes or until tender. Drain. (Or place potatoes in a large microwave-safe bowl and cover. Microwave on high for 10 to 12 minutes or until potatoes are tender.) Refrigerate until cool. Cut potatoes into quarters. Place potatoes in a large bowl. Add feta cheese, sun-dried tomatoes and spinach/lettuce. Combine balsamic vinegar, olive oil, and salt and pepper; mix well and add to salad mix.

Monday
Molasses-Glazed Pork Tenderloin(http://allrecipes.com/Recipe/Molasses-Glazed-Pork-Tenderloin/ )
Ingredients
2 cups molasses
1 cup apple cider vinegar
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes
1 teaspoon ground ginger
3 cloves garlic, minced
salt and pepper to taste
1 (1 1/2 pound) pork tenderloin

Directions
1. Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight.
2. Preheat an outdoor grill for medium heat, and lightly oil grate.
3. Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.

Roasted Asparagus and Fingerling Potatoes with Rosemary Infused Olive Oil
(http://allrecipes.com/Recipe/Roasted-Asparagus-and-Fingerling-Potatoes-with-Rosemary-Infused-Olive-Oil/ )
Ingredients
2 tablespoons rosemary, minced
1/4 cup Extra Virgin Olive Oil
1 pound asparagus, trimmed
1/2 pound fingerling potatoes, scrubbed and cut into 1-inch pieces
1/4 teaspoon Sea Salt
Freshly ground black pepper to taste

Directions
1. Preheat oven to 400 degrees F.
2. In a saucepan, heat rosemary in Olive Oil over medium-low heat until fragrant and sizzling. Remove from heat and let steep for 20 minutes.
3 .Strain Olive Oil, reserving rosemary, and toss potatoes in 2 tablespoons of Olive Oil in a large bowl. Transfer potatoes to a roasting pan and roast for 20-30 minutes, until they are slightly browned and yield to a knife but still resistant.
4. Toss asparagus in remaining Olive Oil and add to potatoes.
5. Roast for another 8-10 minutes (less if asparagus are very thin), turning frequently, until potatoes are golden and asparagus are tender.
6. Season to taste with Sea Salt and fresh ground pepper.

Tuesday
Quick Beef Stew with Root Vegetables(http://www.imaginefoods.com/content/quick-beef-stew-root-vegetables )
Ingredients
1 ½ 1b Boneless beef chuck or sirloin, cut into 1 inch cubes
2 tablespoons of Spectrum Organic Spanish Olive Oil
2-3 cups of cubed carrots, parsnips, leeks and new potatoes
Sea Salt to taste
Coarsely ground black pepper to taste
1 cup Beef Cooking Stock
2 cups of red zinfandel wine
1 tablespoon of whole cloves
¼ teaspoon of ground cinnamon
3 whole bay leaves
6 thyme sprigs
French Baguette

Directions
1. Sauté beef in oil over a high heat in a heavy bottom high sided pan. When browned all over remove and transfer to a plate.
2. Season vegetables with salt and pepper and sauté until tender.
3. Stir in stock, wine, herbs, spices and beef. Bring to a boil, then reduce heat and simmer, until beef is cooked through and tender about 2hours. Serve with baguette.

Wednesday
CHICKEN FRIED RICE
(http://www.sanjeevkapoor.com/Recipe.aspx?RecipeId=4387&Header=Searched Recipe&MenuId=0 )
INGREDIENTS
Boneless chicken, cut into thin strips 100 grams
Rice, soaked 1 cup
Oil 4 tablespoons
Spring onions, finely chopped 2
Garlic, finely chopped 3-4 cloves
Eggs, whisked lightly2
Salt to taste
Soy sauce 1 tablespoon
White pepper powder 1/2 teaspoon
Vinegar 1/2 tablespoon

METHOD
Cook rice in three cups of water until just cooked. Drain well and cool. Heat oil in a wok, add spring onions and garlic and stir-fry for a minute. Add chicken pieces and stir-fry for two minutes. Add eggs and cook for half a minute, stirring continuously. Add rice and salt and cook for a minute, stirring and tossing continuously. Add soy sauce, white pepper powder and mix thoroughly. Add vinegar, mix well and serve hot.

Frozen spring rolls
Cook according to directions.

Thursday
Warm Chicken Salad with Tomato Vinaigrette(http://www.delish.com/recipefinder/warm-chicken-salad-vinaigrette-76?click=recipe_sr )
Ingredients
3/4 cup(s) oil-and-vinegar salad dressing
4 boneless chicken thighs or breast halves, 1 to 1 1/2 pounds
1 1/2 cup(s) plum tomatoes, diced
1 large red onion, sliced 1/4-inch thick (do not separate rings)
1 bag(s) (10 ounces) mixed salad greens
1/2 English cucumber, cut in half lengthwise and thinly sliced

Directions
1. Pour 1/3 cup dressing over chicken, marinate 15 minutes. Pour remaining dressing over tomatoes and set aside.
2. Preheat grill pan, broiler, or outdoor grill. Spray onion slices with vegetable cooking spray. Cook until tender, 8 to 10 minutes, turning once during cooking. Transfer to platter. Cook chicken 5 to 7 minutes per side, or until cooked through.
3. To serve: Toss salad greens and cucumber slices and arrange on dinner plates. Slice chicken and arrange with onion slices over greens, top with tomato vinaigrette.

Friday
Italian Antipasto Salad
(http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-antipasto-salad-recipe/index.html )
Ingredients
1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/2 head iceberg lettuce, cut into bite-size pieces
1 cup rinsed canned red kidney beans, patted dry
1 cup rinsed canned garbanzo beans, patted dry
8 ounces salami, cubed
6 ounces Provolone, cubed
2 tomatoes, coarsely chopped
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
1 teaspoon honey
2 teaspoons salt
1 cup olive oil
Salt and freshly ground black pepper

Directions
Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.

Saturday
Hurry Up Chicken Pot Pie
(http://www.foodnetwork.com/recipes/paula-deen/hurry-up-chicken-pot-pie-recipe/index.html )
Ingredients
2 cups chopped cooked chicken breast
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4-ounce) can cream of chicken soup
1 cup chicken broth
Salt and pepper, optional
1 1/2 cups instant biscuit mix
1 cup milk
1 stick melted butter

Directions
Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.