March 4, 2012

Sunday
Cheesy Tuna Melts
(http://allrecipes.com/recipe/cheesy-tuna-melts/ )
Ingredients
1 (6 ounce) can tuna, drained
1/3 cup chopped celery
2 tablespoons mayonnaise
1 pinch salt
4 English muffins, split and toasted
8 slices ripe tomato
8 slices Cheddar cheese
Chips

Directions
1. Preheat oven to broil.
2. In a bowl, mix together tuna, celery, mayonnaise and salt. Spread tuna mixture onto the toasted muffin halves and place them on a baking sheet. Top each half with a slice of tomato and a slice of cheese.
3. Broil until cheese is melted, about 3 to 5 minutes and serve with chips

Monday
Tex-Mex Turkey Soup
(http://allrecipes.com/recipe/tex-mex-turkey-soup/ )
Ingredients
1 tablespoon olive oil
1/2 cup minced onion
3 cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
4 cups water
1 (10.75 ounce) can condensed tomato soup
1 (28 ounce) can diced tomatoes
1 cup salsa
4 cups shredded cooked turkey
1 tablespoon dried parsley
3 chicken bouillon cubes
1 (14 ounce) can black beans, rinsed, drained
2 cups frozen corn
1/2 cup sour cream
1/4 cup chopped fresh cilantro

Toppings:
6 cups corn tortilla chips
3/4 cup chopped green onion
1 cup shredded Cheddar-Monterey Jack cheese blend
1/2 cup chopped fresh cilantro
1/2 cup sour cream

Directions
1. Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
2. Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
3. Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

Tuesday
Marinated Spicy Pork Chops
(http://allrecipes.com/recipe/marinated-spicy-pork-chops/ )
Ingredients
3/4 cup soy sauce
1/4 cup fresh lemon juice
1 tablespoon brown sugar
1 tablespoon chili sauce
1/4 teaspoon garlic powder
8 center cut pork chops

Directions
1. In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through.
2. Preheat an outdoor grill for high heat.
3. Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 160 degrees F (70 degrees C).

Red Bean Salad
(http://www.foodnetwork.com/recipes/rachael-ray/red-bean-salad-recipe/index.html )
Ingredients
2 (15-ounce) cans dark red kidney beans, rinsed and drained well
1 red bell pepper, seeded and chopped
3 scallions, chopped, whites and greens
1 rib celery, chopped
1/4 cup (a couple of handfuls) chopped flat-leaf parsley
1 cup sweet red pepper relish
2 tablespoons (2 turns around the bowl in a thin stream) light olive oil or vegetable oil
1 tablespoon (2 splashes) white distilled vinegar
Coarse salt and pepper

Directions
Combine all ingredients in a medium bowl and toss well; adjust seasonings.

Onion Rice
(http://allrecipes.com/recipe/onion-rice/)
Ingredients
1 tablespoon vegetable oil
1 red onion, chopped
1 cup long-grain white rice
1 teaspoon ground black pepper
2 cups chicken broth

Directions
Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Wednesday
Potato salad
(http://allrecipes.com/recipe/mamas-potato-salad/ )
Ingredients
5 pounds potatoes, peeled and cubed
2 cups mayonnaise
1/2 cup yellow mustard
1 cup chopped onion
2 tablespoons prepared horseradish
Sea salt to taste
8 hard-cooked eggs, chopped
3 dill pickles, chopped (optional)
Freshly ground black pepper to taste

Directions
1. Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until tender. Drain, and place in a serving bowl.
2. Stir the onion, salt and pepper into the potatoes while they are still hot. This allows the potatoes to absorb the flavor. Allow to cool for about 20 minutes.
3. Add the mayonnaise, mustard and horseradish to the salad, and mix well. Gently stir in the eggs and dill pickles. Finish off with a generous grinding of black pepper on top. Chill for about 30 minutes before serving.

Asparagus with Garlic and Onions
(http://allrecipes.com/recipe/asparagus-with-garlic-and-onions/ )
Ingredients
1/4 cup water
1/2 pound fresh asparagus, trimmed
1/2 cup diced white onion
3 tablespoons butter
salt and black pepper to taste
2 cloves garlic, thinly sliced

Directions
1. Pour water into a skillet. Place asparagus and onion in the skillet. Bring water to a boil over medium heat. Cover skillet and steam asparagus and onion 2 to 5 minutes, just until slightly tender. Add a few tablespoons of extra water, if needed, to maintain steam.
2. When water has steamed off, immediately place butter in skillet. Continue cooking until onions and asparagus are lightly browned. Mix in garlic, and continue cooking about 30 seconds. Season with salt and pepper to taste.

Baked Buffalo Wings
(http://allrecipes.com/recipe/baked-buffalo-wings )
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank's RedHot®)

Directions
1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Thursday
Tomato Zucchini Casserole
(http://allrecipes.com/recipe/tomato-zucchini-casserole )
Ingredients
1 1/2 cups grated Cheddar cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
1/4 cup butter
2 tablespoons finely chopped onion
3/4 cup fine bread crumbs

Directions
1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
2. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
4. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
5. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

Pork Tenderloin with Seasoned Rub
(http://www.foodnetwork.com/recipes/ellie-krieger/pork-tenderloin-with-seasoned-rub-recipe/index.html )
Ingredients
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
Salt
1 1/4 pounds pork tenderloin
1 tablespoon olive oil
1 teaspoon minced garlic

Directions
Preheat the oven to 450 degrees F. In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

Friday
Tomato tossed salad
http://allrecipes.com/recipe/tomato-tossed-salad/
Ingredients
6 cups shredded lettuce
2 medium tomatoes, cut into wedges
1/4 cup oil and vinegar salad dressing
1 teaspoon snipped chives
1/4 teaspoon dried thyme

Directions
1. Place lettuce and tomatoes in a salad bowl. Combine salad dressing, chives and thyme; drizzle over salad and toss gently.

Potato-Topped Chili Loaf
(http://allrecipes.com/recipe/potato-topped-chili-loaf/ )
Ingredients
3/4 cup diced onion
1/3 cup saltine crumbs
1 egg
3 tablespoons milk
1 tablespoon chili powder
1/2 teaspoon salt
1 1/2 pounds ground beef
TOPPING:
3 cups hot mashed potatoes (prepared with milk and butter)
1 (11 ounce) can Mexicorn, drained
1 (15.5 ounce) can kidney beans, rinsed and drained
1/4 cup thinly sliced green onions
1 cup shredded Cheddar or taco cheese, divided

Directions
1. Combine the first six ingredients; crumble beef over mixture and mix well. Press into an ungreased 9-in. square baking pan. Bake at 375 degrees F for 25 minutes or until no longer pink; drain.
2. Combine the potatoes, corn, beans, onions and 1/2 cup of cheese; spread over meat loaf. Sprinkle with the remaining cheese. Bake 15 minutes longer or until the potato layer is lightly browned and heated through.

Saturday
Chicken chettinad
(http://bakasoor.blogspot.com/search/label/Non-Veg )
Ingredients:
750 gms boneless chicken, cut into bite size pieces
1 tsp mustard seeds
1.5 tsp cumin seeds
2 inch cinnamon sticks
4 black peppercorns
3 green cardamoms
4 - 5 cloves
2 bay leaves
1 tsp ginger garlic paste
1 large onion, finely chopped
2 tomatoes, finely chopped
3 green chillies, finely chopped
15 curry leaves
2 tsp coriander powder
1 tsp red chilly powder
1 tsp cumin powder
1 tsp black pepper powder
Salt to taste
Coriander to decorate

Method:
Step 1 : Heat oil in a pan. When hot, add the cinnamon sticks, cloves, black peppercorns, bay leaves and green cardamoms. Immediately add the mustard seeds. When they splutter, add the cumin seeds and saute for a few seconds till they turn brown.
Step 2 : Add turmeric powder. Stir for a few seconds and add the onion. Do not let the turmeric turn brown. Saute the onions till they turn brown. Add the ginger garlic paste, green chillies and curry leaves. Stir well, till the ginger garlic paste looses its raw smell. Add tomatoes, red chilly powder, coriander powder and cumin powder. Stir well. Cook till the tomatoes are completely broken down and cooked and oil starts to leave the mixture.
Step 3 : Add the cut chicken and mix well for 5 mins. Cover and cook for 8 - 10 mins or till the chicken is cooked. Stir occasionally. Add 3/4 cup of water just in case the dish seems too dry. You do not want to make it runny. Just a thick gravy. Add black pepper powder and mix everything once. Decorate it with coriander leaves.
Serve hot, with any bread or with rice.