Friday, July 31, 2009

Menus 8/3 - 8/7

I'm only going to be posting menus for this coming week because we're leaving for VACATION on the 8th and I won't be cooking (at least not in my own house!) So...here goes:



Monday, 8/3: Baked Spicy Beef Chimichangas / Spanish Rice

At the end of the recipe, there are alternate instructions for traditional fried chimichangas. I haven't tried this recipe before, and I think I'm gonna do it baked for the first time. I couldn't find this one online - it is from the Southern Living "30 Years of Our Best Recipes"- so here it is:

1 pound ground beef
1 medium onion, chopped
2 cloves garlic, crushed
2 cups (8 oz) 4-cheese Mexican blend shredded cheese, divided
1 (16 oz) can refried beans
1 (4.5 oz) can chopped green chiles, drained
1/2 cup picante sauce
12 (8 inch) flour tortillas
Toppings: salsa, sour cream, shredded lettuce

Cook first 3 ingredients in a large skillet over medium-high heat 8 to 10 minutes or until beef is no longer pink, stirring until beef crumbles. Remove from heat and drain.

Stir 1 1/2 cups cheese, beans, chiles, and picantes sauce into beef mixture. Place 1/4 cup beef mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, forming rectangles. Secure with wooden toothpicks.

Place on a baking sheet; coat chimichangas with vegetable cooking spray.

Bake at 425 degrees for 8 minutes; turn chimichangas, and bake 5 more minutes. Remove picks; serve immediately with remaining 1/2 cup cheese and desired toppings. Yield: 12 chimichangas

*Traditional Spicy Beef Chimichangas*: Pour vegetable oil to depth of 2 inches into a Dutch oven; heat to 375 degrees. Fry chimichangas, a few at a time, 1 1/2 minutes on each side or until golden. Drain and serve hot.

Spanish Rice: (I make this recipe ALL the time and LOVE it)
1 cup white long grain rice
1 (15 oz) can chicken broth
¼ cup tomato sauce*
1 T. cooking oil
½ t. dried onion powder
½ t. garlic powder
1 t. salt (optional)

In a medium saucepan, heat oil over medium heat and add rice. Cook rice until light brown. Add chicken broth, tomato sauce and spices. Bring to a low boil and cover. Cook for 20 minutes.
Yield: 6 servings
*You can add more tomato sauce. The rice is more “dry” when you use less, a little more “mushy” when you add more.

Tuesday, 8/4: Sweet and Sour Pork with Rice

I strayed from my menu this week and didn't make the pork chops and gravy - so I have pork that needs to be used...this sweet and sour recipe is DELICIOUS! It can be used with pork or chicken - doesn't matter.

http://www.mlre.org/index.php?recipe=121

Wednesday, 8/5: Sesame Seed Chicken / Green Beans / Mashed Potatoes

I have some sesame seeds leftover from the sesame turkey - figured I'd used 'em up on this! From Southern Living 30 Years.

1 teaspoon salt
1/2 teaspoon pepper
1 cup all-purpose flour, divided
8 skinned and boned chicken breast halves
4 large eggs, lightly beaten
1/4 cup milk
1 teaspoon salt
1/2 cup sesame seeds
Vegetable Oil
White Chicken Gravy

Combine 1 teaspoon salt, pepper, and 1/4 cup flour in a zip-top plastic bag. Add chicken, and shake to coat. Combine eggs and milk in a small bowl; set aside. Combine remaining 3/4 cup flour, 1 teaspoon salt, and sesame seeds in a small bowl.

Dip each chicken breast in egg mixture; coat with sesame seed mixture

Pour oil to depth of 1 inch into a heavy 10-12 inch skillet; heat to 350 degrees. Fry chicken in hot oil over medium heat 15 minutes or until golden Serve with White Chicken Gravy. Yield: 8 servings

White Chicken Gravy

1/4 cup plus 2 tablespoons butter or margarine
1/4 cup all-purpose flour
3 cups chicken broth
2 egg yolks, lightly beaten

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Gradually add chicken broth; cook until slightly thickened, stirring constantly.

Gradually stir one-fourth of hot mixture in to egg yolks; add to remaining hot mixture, stirring constantly. Cook over low heat, stirring constantly, 10 minutes or until thickened and smooth. Yield: about 2 cups.

Thursday, 8/6: Hawaiian Haystacks

So as I was preparing these menus, I started thinking about all the packing and getting ready we're going to be doing by this time...and I got a little lazy. Haystacks are my fallback dinner - it is one of my absolute favorites and it is so easy. I pretty much always have the ingredients on hand - and it is perfect for summer! I don't really have a recipe for this - but here's what I do for my family of 4:

Boil 6-7 chicken tenderloins (approx. 2-3 chicken breasts) - reserve water/broth, remove chicken and cut into cubes.
Mix 1 can cream of chicken in frying pan with 1/2 can chicken broth from cooking chicken ( I don't really measure - you just want a nice consistency like a gravy)
Add chicken cubes to gravy
3 cups cooked rice (1 1/2 cups uncooked)

Choose from any of the following toppings:
cheese
tomatoes
green peppers
green onions
celery
olives
pineapple
chow mein noodles
slivered almonds
sunflower seeds
coconut

Dish rice first, then top with gravy, then cheese - so it gets all nice and melted, then whatever toppings you choose!

Friday, 8/7: BBQ

So, we'll probably do hamburgers and hot dogs or something simple this night. Pack Pack Pack!

Then we're hitting the road early Sat. morning so you're on your own for the next week!

1 comment:

  1. Hawaiian Haystack is one of my favorites! Yum!

    ReplyDelete