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MEAT/FISH/SEAFOOD
2-3/4 lb. boneless chicken breasts
4 oz. prosciutto
fresh flounder (see recipe)
2 lbs. sirloin steakDAIRY 
1 pkg. grated parmesan cheese, optional
4 oz. mozzarella cheese, sliced
8 oz. container sour cream
1/2 lb. sharp cheddar cheese
8 oz. heavy cream 1 qt.
buttermilk 1 lb. butter
or margarineRICE/NOODLES/GRAINS
2 (1 lb.) boxes linguine noodles
brown rice
1 box couscousFROZEN VEGETABLES
1 bag sugar snap peas
1 bag corn
1 bag sweet peasFRESH FRUITS/VEGETABLES
1 bunch of lettuce
bag of potatoes
small red pepper
1 small lime
1 lb. fresh asparagus
1 bunch green onions
2 lemons
CANNED GOODS
3 (6.5 oz.) cans chopped clams
1 (13.5 oz.) can coconut milk
can chicken brothSOUPS/SAUCES none this week WINES & SPIRITS
cooking sherryMISCELLANEOUS
dry bread crumbs can of baking
cocoa 1 lb.
powdered sugar |
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LINGUINE WITH
CLAM SAUCE1-1 1/2 lbs. linguine noodles, cooked
3 (6.5 oz.) cans chopped clams with juice
1/2 cup heavy cream
1/2 c. pure olive oil
2 cloves garlic, minced
1 tsp. Italian seasoning
salt and pepper
grated parmesan cheese
Cook pasta according to directions. Drain and set aside. Reserve cooking pot. In a medium saucepan, heat the olive oil, add the garlic, and sauté until the garlic is slightly browned. (Make sure your oil is not too hot, as this will burn the garlic). Add the clams with the juice and, heavy cream; bring to a light simmer. Immediately remove from the heat, and add the seasoning and salt and pepper to taste. Cover. This allows the clams to cook, but not overcook, which can cause them to become rubbery. Let stand for about 5 minutes.
Return the pasta to the original pot, pour sauce over, and toss well. Cover and let set for a few minutes. Serve immediately topped with parmesan cheese, if desired.
Suggested Side Dish: Tossed Salad
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STUFFED CHICKEN ROLLS
4-6 boneless chicken breast halves, lightly pounded
4 oz. prosciutto, sliced
4 oz. mozzarella cheese, sliced
dry bread crumbs
1 beaten egg
4 Tbsp. cooking sherry
4 Tbsp. butter, melted
salt and pepper
Preheat oven to 350 degrees. Lay flattened
chicken breasts on a flat surface. Place a slice of prosciutto on each,
and top with a slice of mozzarella. (Use all the prosciutto and cheese).
Roll up and secure with toothpicks. Dip the rolls into the beaten egg,
making sure to get all surfaces. Place in a casserole so that none are
overlapping. Sprinkle with the bread crumbs, trying to get as much to
stick to all surfaces as possible.
Melt the butter in a microwave-safe measuring cup, and add the sherry.
Stir to combine. Pour evenly over chicken. Season with salt and pepper to
taste. Bake for 20-25 minutes, or until chicken is cooked through. Serve
immediately.
Suggested Side Dish: Baked potatoes with sour cream,
Sugar snap peas
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MARINATED
SIRLOIN STEAK* * take time to marinate
2 lb. sirloin steak(s), or another steak of your choice
1/4 c. soy sauce
3 Tbsp. honey
2 Tbsp. vinegar
1 1/2 tsp. ground ginger
3/4 c. oil
1 small onion, finely chopped
Place the steak in a gallon-size food storage bag. In a small bowl,
combine all other ingredients, and pour over the steak. Marinate the steak
in the refrigerator overnight, or at least 4 hours. Preheat barbeque
grill. Grill 8-10 minutes per side, or to desired doneness. Let sit for 5
minutes before slicing on a diagonal. Serve immediately.
*Must be done ahead of time!
CREAMY BAKED
POTATOES
4-6 potatoes
3 Tbsp. butter
1 tsp. salt
dash of pepper
3/4 c. grated cheddar cheese
1 Tbsp. dried parsley
1/2 c. heavy (whipping) cream
Preheat oven to 450 degrees. Wash potatoes. Do not peel. Cut the potatoes in strips like thick French fries. Tear a piece of aluminum foil twice as long as a cookie sheet. Place half of the foil on the cookie sheet and place the potatoes in the center. Dot with butter chunks. Sprinkle the salt, pepper, cheese, and parsley over the top. (Make sure you have an edge around the foil before this next step). Pour cream over potatoes, flip the foil over the top, and fold edges to make a tight seal. Bake for 35 minutes. Open and check for doneness. (Potatoes should be soft). Serve immediately.
CORN AND RED PEPPER SAUTÉ
1 small package frozen corn,
thawed or 2 cups of fresh
1 tablespoon olive oil
1 small red pepper, chopped
1/2 cup chopped onion
1 clove garlic, minced
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
In a medium skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for about 5 minutes or until
red pepper is tender. Stir in chili powder, salt and pepper; cook 1-2 minutes longer.
Suggested Side: Creamy baked potatoes, Corn and Red Pepper Sauté
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EASY COCONUT CHICKEN CURRY
1-1/4 lb. boneless chicken, cut into cubes
1 Tbsp. olive oil
2 cloves garlic, chopped fine
1 Tbsp. curry powder
1 Tbsp. honey
1 small lime
1/2 teaspoon salt
1 (13.5 oz.) can coconut milk
1 cup green peas, thawed
1/2 Tbsp. cornstarch
Sauté chicken cubes in olive oil for about 3-4 minutes or until chicken is almost cooked through. Add garlic and cook an
additional 30 seconds. Lightly salt and pepper the chicken as it cooks.
Sprinkle chicken with curry powder until chicken is coated. Sauté for about 1 minute, stirring constantly. Add the coconut milk, honey, green peas and salt. Stir until well combined; bring everything to a light simmer.
Simmer for about 3-4 minutes. Mix cornstarch with 1 tablespoon of water and stir into the chicken to thicken sauce. Squeeze in the juice from 1/2 of the lime.
Taste and add additional lime or salt if necessary.
Suggested Side: Brown Rice
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FAST AND TASTY FLOUNDER
1-2 flounder fillets per family member (these are usually thin)
4 Tbsp. butter, melted
2-3 green onions, chopped
dry bread crumbs
salt and pepper to taste
juice of 1/2 lemon
paprika (optional)
Preheat oven to 375 degrees.
Dip the fish fillets in the melted butter, and place on a foil-lined
baking pan. Sprinkle fillets with the green onions (spreading them
evenly), salt, pepper, and lemon juice. (You can just squeeze this over
the top as you go). Top with a fine coating of bread crumbs. Dust on a
little paprika. (This is to make it look professional).
Bake the fish for 10 minutes, or until it flakes easily with a fork. Serve
immediately.
EASY COUSCOUS
1 tablespoon butter
2 cloves garlic, minced
1 cup couscous
1-1/2 cups chicken stock
salt and pepper
Melt butter in a medium sauce pan with a lid. Stir in minced garlic and cook for 1 minute.
Add couscous to the pan and stir. Add chicken broth, stir and bring to a light boil.
Remove from the heat, cover and allow to stand for 5 minutes. Toss and add salt and pepper to taste.
ROASTED FRESH ASPARAGUS
1 lb. fresh asparagus, cleaned and ends removed
1 tablespoon olive oil
2 cloves garlic, minced
2 tablespoons Parmesan cheese
Juice of one lemon
salt and pepper to taste
Preheat oven to 400 degrees.
Toss fresh asparagus with olive oil, lemon juice and salt and pepper. Lay on a single layer on a cookie sheet.
Bake for about 8 minutes. Add the garlic and bake for another 2 minutes. Remove from the oven and sprinkle with Parmesan cheese.
Suggested Side Dish: Long grain and wild
rice, roasted fresh asparagus
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TEXAS SHEET CAKE
1 c. water
3 sticks butter or margarine, divided
8 Tbsp. baking cocoa, divided
2 c. flour
2 c. sugar
1/2 tsp. salt
2 eggs, beaten
2 tsp. vanilla, divided
1/2 c. buttermilk
1 tsp. baking soda
4-5 Tbsp. milk
1 lb. powdered sugar
Preheat oven to 350 degrees. In a large saucepan, bring the water, 2
sticks of margarine or butter, and 4 Tbsp. cocoa to a boil. Make sure
the butter melts completely. Remove from heat. Add the flour, sugar, and
salt. Beat with a wooden spoon until completely blended. Add the beaten
eggs, 1 tsp. vanilla, buttermilk, and baking soda. Mix thoroughly.
Bake on a greased cookie sheet (make sure it's large enough) for 20-25
minutes.
While the cake is baking, make the icing. In a large saucepan, bring 1
stick of butter or margarine, the milk, and remaining cocoa to a boil
over low heat. Remove from heat. Add the powdered sugar, and 1 tsp.
vanilla. Mix to desired consistency. You may need to add more milk, but
icing should be somewhat thin. Immediately pour the warm icing over the
warm cake and spread.