2 tablespoons olive oil
1 onion, finely chopped
1 cup rice
1 cup dry white wine
1 lb shrimp, peeled and deveined
1 cup cherry tomatoes
8 sprigs fresh thyme
2 cloves garlic, pressed
1. Preheat oven to 400 degrees.
2. Heat 1 tablespoon oil in large sauce pan. Saute onion about 7 minutes. Add rice and wine, stirring until the wine is absorbed.
3. Add 2 cups water and salt and pepper to taste. Cover and simmer about 20 minutes.
4. While rice is cooking, on baking sheet, combine shrimp, tomatoes, thyme, garlic, remaining oil, and salt and pepper to taste. Roast about 18 minutes.
Monday, June 24, 2013
Friday, June 21, 2013
Garlic Broccoli
1 head broccoli
4 garlic cloves, pressed
2 tablespoons soy sauce
1/3 cup water
olive oil
1. Cut broccoli into florets.
2. In large skillet, heat olive oil until rippling. Add broccoli, garlic, soy sauce and water.
3. Cover and cook about 6 minutes.
4 garlic cloves, pressed
2 tablespoons soy sauce
1/3 cup water
olive oil
1. Cut broccoli into florets.
2. In large skillet, heat olive oil until rippling. Add broccoli, garlic, soy sauce and water.
3. Cover and cook about 6 minutes.
Weekly Meals June 23, 2013
Sunday
Carne Asada TacosGuacamole and Chips
Monday
Chicken with Sweet Potatoes and OnionsTuesday
Lemon Cilantro SalmonWednesday
BBQ Chicken SkewarsMediterranean Rice
Mediterranean Salad
Hummus and Pita
Thursday
Beer Can ChickenFriday
ChiliSaturday
Pork Fried RiceChicken with Sweet Potatoes and Onions
2 sweet potatoes
1 red onion
3 sprigs fresh thyme
4 lbs bone in chicken
2 tablespoons olive oil
salt and pepper to taste
1. Pre-heat oven to 400 degrees. Peal sweet potatoes and cut into wedges. Cut red onion into small wedges.
2. In large roasting pan toss potatoes, onion, thyme, olive oil, salt and pepper coating evenly.
3. Season chicken with salt and pepper. Nestle into potatoes and onions, skin side up.
4. Roast about 45 minutes.
1 red onion
3 sprigs fresh thyme
4 lbs bone in chicken
2 tablespoons olive oil
salt and pepper to taste
1. Pre-heat oven to 400 degrees. Peal sweet potatoes and cut into wedges. Cut red onion into small wedges.
2. In large roasting pan toss potatoes, onion, thyme, olive oil, salt and pepper coating evenly.
3. Season chicken with salt and pepper. Nestle into potatoes and onions, skin side up.
4. Roast about 45 minutes.
Sunday, June 16, 2013
Lemon Cilantro Salmon
3 tablespoons olive oil
4 portions of salmon
1/2 teaspoon paprika
salt
pepper
1/2 cup chopped cilantro
4 scallions, thinly sliced
2 tablespoons lemon juice
1. Heat 1 tablespoon olive oil in large skillet over medium heat.
2. Season salmon with paprika, salt, pepper.
3. Cook through, about 4 minutes each side.
4. While salmon is cooking, in small bowl, combine cilantro, scallions, lemon juice, remaining olive oil, salt and pepper. Drizzle over salmon once finished.
** This is good over rice or couscous.
4 portions of salmon
1/2 teaspoon paprika
salt
pepper
1/2 cup chopped cilantro
4 scallions, thinly sliced
2 tablespoons lemon juice
1. Heat 1 tablespoon olive oil in large skillet over medium heat.
2. Season salmon with paprika, salt, pepper.
3. Cook through, about 4 minutes each side.
4. While salmon is cooking, in small bowl, combine cilantro, scallions, lemon juice, remaining olive oil, salt and pepper. Drizzle over salmon once finished.
** This is good over rice or couscous.
Pumpkin Cupcakes with Cream Cheese Frosting
1 box yellow cake mix plus ingredients on box
1/2 teaspoon pumpkin pie spice
1 15 oz can pumpkin puree
16 oz cream cheese, softened
2 cups powdered sugar
candy corn
1. Heat oven to 350 degrees.
2. Prepare cake mix as directed on box, but add pumpkin pie spice, substitute puree for water called for.
3. Pour into lined cupcake tins. Bake for 18-22 minutes.
4. While baking, whip cream cheese and sugar. Use for frosting cupcakes once cooled, top with candy corn.
1/2 teaspoon pumpkin pie spice
1 15 oz can pumpkin puree
16 oz cream cheese, softened
2 cups powdered sugar
candy corn
1. Heat oven to 350 degrees.
2. Prepare cake mix as directed on box, but add pumpkin pie spice, substitute puree for water called for.
3. Pour into lined cupcake tins. Bake for 18-22 minutes.
4. While baking, whip cream cheese and sugar. Use for frosting cupcakes once cooled, top with candy corn.
Peanut Butter Cup Cookies
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
3/4 cup dark brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups small peanut butter cups, coarsely chopped
1. In a large bowl, combine flour, baking soda and salt.
2. Cream butter, sugar and brown sugar. Add egg and vanilla.
3. Gradually add flour mixture. Fold in peanut butter cups.
4. Drop spoonfuls on cookie sheet. Bake 12-15 minutes at 375 degrees.
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
3/4 cup dark brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups small peanut butter cups, coarsely chopped
1. In a large bowl, combine flour, baking soda and salt.
2. Cream butter, sugar and brown sugar. Add egg and vanilla.
3. Gradually add flour mixture. Fold in peanut butter cups.
4. Drop spoonfuls on cookie sheet. Bake 12-15 minutes at 375 degrees.
Sunday, June 9, 2013
Weekly Meals June 9, 2013
Sunday
Spicy ChickenMonday
Spicy Cashew Nut ChickenTuesday
Spaghetti and Meat SauceWednesday
BBQ SteaksMac and Cheese
Thursday
Smothered Pork ChopsFriday
Taco SaladSaturday
French Dip SandwichTuesday, June 4, 2013
Dark Chocolate Cupcakes
1 3/4 cups sugar
1 cup packed brown sugar
1 cup butter, melted
3 eggs
2 teaspoons vanilla extract
3 1/4 cups flour
3/4 cup unsweetened cocoa powder
2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups warm coffee
1. Preheat oven to 350 degrees. Line cupcake pan with liners.
2. In medium bowl, combine flour, cocoa, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together, butter, sugar and brown sugar.
4. Add eggs and vanilla to sugar mixture. Beat until well combined, about one minute.
5. Slowly add in flour mixture, folding to combine.
6. Slowly add in coffee mixture, stirring to combine, be careful not to over mix.
7. Pour into cupcake cups. Bake for 30-35 minutes.
1 cup packed brown sugar
1 cup butter, melted
3 eggs
2 teaspoons vanilla extract
3 1/4 cups flour
3/4 cup unsweetened cocoa powder
2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups warm coffee
1. Preheat oven to 350 degrees. Line cupcake pan with liners.
2. In medium bowl, combine flour, cocoa, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together, butter, sugar and brown sugar.
4. Add eggs and vanilla to sugar mixture. Beat until well combined, about one minute.
5. Slowly add in flour mixture, folding to combine.
6. Slowly add in coffee mixture, stirring to combine, be careful not to over mix.
7. Pour into cupcake cups. Bake for 30-35 minutes.
Sunday, June 2, 2013
Weekly Meals June 2, 2013
Sunday
Spicy ChickenMonday
Cream Cheese Fruit DipT-Bone Steaks
BBQ grilled corn
Tuesday
Baked French ToastChicken and Dumplings
Wednesday
Toddler MuffinsBeer Chicken
Thursday
Chicken Lettuce WrapsFriday
Fried RiceSaturday
Chocolate and Peanut Butter Filled CroissantsSpaghetti and Meat Sauce
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