|Monday||Curried Squash Soup||Simply Recipes|
|Tuesday||Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette||Epicurious|
|Wednesday||Chicken with Lemon Caper Sauce||mich’s menu menagerie|
|Thursday||Salsa Verde Honey Lime Pepper Jack Chicken Enchiladas||Carlsbad Cravings|
|Friday||Panda Express Sweet Fire Chicken Copycat||Dang Delicious|
|Saturday||Chicken Tikka Masala, Naan, and Rice||just another jane of all trades|
|Sunday||Meatloaf, Mashed Potatoes, and Green Beans||The Pioneer Woman|
Bacon makes life worth living… Okay, slight exaggeration. But seriously, can anything be made WORSE by bacon? I think NOT. Meatloaf is fairly good on it’s own but wrapped in bacon it is infinitely better. This stuff is dang good. Time to go out and try it. Go.
Bacon Wrapped Meatloaf
- 1 cup Whole Milk
- 6 slices White Bread
- 2 pounds Ground Beef
- 1 cup (heaping) Freshly Grated Parmesan Cheese
- 1/4 teaspoon Seasoned Salt
- 3/4 teaspoons Salt
- Freshly Ground Black Pepper
- 1/3 cup Minced Flat-leaf Parsley
- 4 whole Eggs Beaten
- 10 slices Thin/regular Bacon
- 1-1/2 cup Ketchup
- 1/3 cup Brown Sugar
- 1 teaspoon Dry Mustard
- Hot Sauce To Taste
- Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
- Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
- With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
- Lay bacon slices over the top, tucking them underneath the meatloaf.
- Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
- Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
- Serve with mashed potatoes. Yummy!
source: The Pioneer Woman
My little brother served a mission for the Church Of Jesus Christ of Latter Day Saints in India, New Delhi a few years ago. I had the privilege of traveling out there to check it out when he was finishing up. We were there for two of the longest weeks of my entire life. Don’t get me wrong, it was a neat experience in so many ways… But mostly it was stinky, hot, humid, dirty, crowded, and intense. I.N.D.I.A. I’ll Never Do It Again. 🙂 But I am so so so glad that I gave it a go at least once. Who gets to say they’ve been to India? Not many. It was quite the opportunity and experience. And although I couldn’t stomach Indian food… Or any food for that matter for a time. When I finally felt I could eat the stuff again we found a few fairly delicious recipes. This is one of them. Enjoy!
Chicken Tikka Masala
- ½ tsp. cumin
- ½ tsp. cayenne
- ½ tsp. ground coriander
- 1 tsp. salt
- 1 cup yogurt (whole milk, not low-fat or nonfat)
- 1 T. + 2 tsp. Ginger & Garlic Paste (or 1 T. peeled and minced fresh ginger root +
- 2 cloves of garlic, minced)
- 2 T. oil
- 3 T. oil
- 1 cup chopped onion
- 1 T. Ginger & Garlic Paste (or 2 tsp. peeled and minced fresh ginger root)
- 1 T. tomato paste (if you open a small can, put the rest into a baggie and freeze)
- 1 T. Garam Masala
- 1 serrano or jalapeno chile, seeded and minced
- 1 28-oz. can crushed tomatoes
- 2 tsp. sugar
- ½ tsp. salt
- 2/3 cup heavy cream
- ½ cup chopped fresh cilantro (find it in the produce dept., next to the parsley)
- Cooked rice
- Place the chicken breasts on a plate. Mix the cumin, cayenne, coriander and salt together then sprinkle on both sides of the chicken. Cover with plastic wrap and refrigerate for 30 minutes.
- Mix the yogurt, ginger & garlic paste, and 2 T. oil together in a bowl then set aside.
- Heat the 3 T. of oil in a large pot over medium-low heat. Add the chopped onion and cook for 8 minutes, or until tender, stirring occasionally.
- Stir in the ginger & garlic paste, tomato paste, Garam Masala and chile then cook for 3 more minutes, stirring occasionally.
- Stir in the crushed tomatoes, sugar and salt. Cover the pot and simmer for 15 minutes over low heat.
- Cover a cookie sheet with aluminum foil (unless you don’t mind scrubbing it later). Spray a cooling rack with cooking spray (or brush a little cooking oil on it) and place on top of the cookie sheet.
- Remove the chicken from the refrigerator and drain off any liquid that has accumulated. Dip the chicken in the yogurt, covering all sides, then place it on the cooling rack.
- Move the top rack in your oven until it’s about 6-inches down from the top. Place the chicken on the shelf and broil it for about 10-15 minutes per side, or until the chicken is a golden-brown color on the outside and no longer pink on the inside. The length of time needed depends on your oven and the thickness of the chicken.
- Remove the chicken from the oven and allow it to rest for 5 minutes. Slice the chicken into 1-inch chunks then stir it into the sauce. Cover and keep it over very low heat until you’re ready to serve it.
- Stir in the heavy cream and cilantro then serve the sauce over the rice. (Don’t allow the sauce to boil after you add the cream or it will curdle.) Yum!!
If you’re ever in the mood for something simple yet DELICIOUS this is the dish for you. Lightly breaded, tossed with a light lemony sauce… Mmmm… And if you enjoy capers, which have NOTHING to do with fish or seafood, you will love this! Capers have a similar flavor to olives, so if you like olives you will love anything with capers!
Chicken with Lemon Caper Sauce
- 4 skinless, boneless chicken breast halves
- ¼ tsp. salt
- ¼ tsp. pepper
- 3 T. flour
- 2 T. butter
- ½ cup chicken broth
- ¼ cup fresh lemon juice
- 2 T. capers, drained
- 3 T. minced parsley
- Place chicken between 2 sheets of plastic wrap; pound to an even thickness. Sprinkle evenly with salt and pepper then dredge in flour.
- Melt butter in skillet over medium-high heat. Add chicken to pan; cook 3-4 minutes on each side then remove and keep warm.
- Add broth, juice and capers to pan. Bring to boil, scraping pan to remove bits on bottom.
- Reduce heat to simmer and cook for 2 minutes. Pour sauce over chicken, sprinkle with parsley and serve.
*Alternative: Instead of pounding the chicken flat, simply cut into chunks before sprinkling with salt and pepper and dredging in flour. Cook chicken and prepare sauce the same way. Cook up some angel hair pasta and mix chicken, pasta, and sauce together.
Curried Squash Soup
- 1 2-lb butternut squash, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash (we substituted acorn squash… it turned out fine!)
- Olive oil
- 1 tsp butter
- 1 large yellow onion, chopped
- 2 tsp yellow curry powder
- 1 tsp whole mustard seeds (if you substitute ground mustard, only use 1/4 tsp)
- A dash of ground cumin
- 1 Tbsp minced fresh ginger
- 4 c chicken stock
- 1 tsp salt
- 1/2 c sour cream (can substitute plain yogurt)
- 1/4 c chopped fresh cilantro (can substitute parsley)
- Heat a tablespoon of olive oil in a large pot on medium heat. Add a dab of butter to the olive oil.
- Working in two batches so as not to crowd the pan, add the cubed squash to the pan. Toss to coat all sides with oil. Sprinkle a little salt over the squash. Then spread out in an even layer and let cook, stirring only occasionally, so that the edges and sides get lightly browned. You may need to adjust the heat up to ensure browning, or down to prevent burning or drying out. Add more oil and butter for the additional batches. Remove from pan and set aside.
- Heat another tablespoon of olive oil in the pot, on medium heat. Add the chopped onions and cook, stirring now and then, until softened.
- Add the curry powder, mustard seeds, cumin, and fresh ginger, and cook for a minute or so longer. Use a flat bottomed wooden or metal spatula to scrape up any browned bits.
- Return the squash to the pot. Add the chicken stock and a teaspoon of salt. Increase the heat to bring to a simmer, then lower the heat to maintain a low simmer, cover the pot.
- Cook for 40 minutes until squash is completely tender. Use an immersion blender (or a stand up blender in which case work in batches) to blend the soup smooth. Add more salt to taste if needed.
- Serve in individual bowls with a dollop of sour cream and some chopped cilantro.
source: Simply Recipes
I LOVE popcorn. Seriously. I worked at a movie theater in high school and we got free popcorn everyday. You’d think that after I don’t know… A month? Two months? of eating popcorn CONSTANTLY, and movie popcorn at that… would turn me off of the stuff. No. No it did not. If anything it solidified my love, no OBSESSION. I can’t get enough of it. We make enough to easily feed a family of 5, I eat all of it. ALL. OF. IT. So. Now that I am older and married and can eat really whatever I want… versus the college years of ramen, mac and cheese, and microwave popcorn, I have upgraded. To the new and improved popcorn for pros. Okay. Not pros. But infinitely more enticing. Because it’s still POPCORN. But it’s not. Because it’s also deliciously new and exciting. Sweet or savory it’s a treat. This time we chose savory. And it was worth every unhealthy little bite.
Garlic Bread Popcorn
- 1/2 cup unpopped popcorn
- 3 tablespoons butter, melted
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon garlic salt, or more to taste
- 1/2 teaspoon dried crushed rosemary (optional)
- Pop popcorn in a air popper or on stove.
- Transfer to a large bowl. Drizzle butter over popcorn; stir to evenly coat.
- Sprinkle Parmesan cheese, garlic salt, and rosemary over popcorn; toss to coat.