What's for Dinner

Monday- Lasagna
Tuesday- Buffalo Chicken Pillows
Wednesday- Chicken Bacon Ranch Fries

Thursday- Burritos
Friday-  Orlando
Saturday- Orlando
Sunday- Anniversary Dinner at Emeril's

Hot Ham & Cheese Party Rolls

Hot Ham & Cheese Party Rolls

Yields: 12 rolls

Ingredients:

1 can refrigerated Classic Pizza Crust

¾ lb deli ham (thinly sliced, but not shaved)

12 slices Swiss cheese

Glaze:

½ cup (8 tablespoons) butter

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1 tablespoon poppy seeds

Instructions:

Coat a 9x13-inch baking dish with cooking spray.

Unroll the pizza dough onto a cutting board and press into approximately a 13x18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.

Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.

Cover and refrigerate for up to 24 hours.  Preheat the oven to 350 and bake uncovered for 25 minutes until golden and browned.

Broccoli Chicken Mac and Cheese

Broccoli Chicken Mac and Cheese

Yield: 6-8 servings

This recipe was delicious! It might even be my favorite meal. :) 

Ingredients:

1 pound dry pasta (I used small shells, but you could use macaroni or any shape of pasta)

1 bunch broccoli, cut into bite-sized florets

2 tablespoons butter or olive oil

3 cloves garlic, minced

3 tablespoons flour

1 cup vegetable or chicken stock

1 cup milk, warmed

2 1/2 cups freshly-grated cheddar cheese (I recommend sharp cheddar)

1/2 cup freshly-grated Parmesan cheese

1/2 teaspoon salt, or more to taste

1/4 teaspoon finely-ground black pepper, or more to taste

2 cooked boneless, skinless chicken breasts (I used shredded chicken breast)

1/2 cup extra shredded cheddar cheese and 1/2 cup Panko breadcrumbs (this is a must!)

Instructions:

Preheat oven to 350°F.

Cook pasta al dente** in a large stockpot of salted water according to package instructions.  About 2-3 minutes before the pasta reaches al dente, add in the broccoli florets and let them cook alongside the pasta for the remainder of the cooking time.  Drain and set aside.

Meanwhile, as the pasta water is heating, melt butter in a (separate) medium saute pan over medium-high heat.  Add garlic and saute for 1 minute or until fragrant, stirring occasionally.  Whisk in the flour until combined and cook for an additional 1 minute, whisking occasionally.  Slowly whisk in vegetable or chicken stock until the mixture is smooth.  Then slowly whisk in the milk until it is combined.  Continue cooking for 1-2 minutes, or until the mixture comes to a simmer.  Then remove from heat, and stir in the cheddar, Parmesan, salt and pepper until the cheese sauce is smooth. 

Once the pasta and broccoli are cooked, pour the cheese sauce on top of the pasta, add in the chicken, and toss until everything is evenly combined.

At this point, you can either serve the pasta stovetop-style as-is.  Or pour the pasta into a greased 9 x 13-inch baking dish, and sprinkle with extra cheddar cheese and Panko breadcrumbs.  Bake for 15-20 minutes, or until the top becomes slightly crispy and the breadcrumbs are slightly golden.  Remove and serve immediately.

Morning Brunch Punch

Morning Brunch Punch

This is a great punch for any brunch. 

Ingredients:

1 carton of No Pulp Orange Juice (I used a 59 oz size)

1 bottle of White Grape Juice (I used the “Light” variety, 64 oz)

1 liter of 7-up (buy a 2 liter and use half of it)

1 Orange for garnish

Instructions:

Empty your carton of orange juice and your bottle of white grape juice into a large drink dispenser or a punch bowl.  Add in about half of your 2 liter bottle of 7-up.

Pecan Topped Coffee Cake

Pecan Topped Coffee Cake

Yields: 12-15 servings

Ingredients:

2/3 c. butter

1 c. sugar

1/2 c. firmly packed brown sugar

2 eggs

1 tsp. vanilla extract

2 c. all-purpose flour

1 tsp. baking powder

1 tsp. soda

1/2 tsp. salt

1 tsp. cinnamon

1 c. buttermilk

1 c. coarsely chopped pecans

1/2 c. firmly packed brown sugar

1/2 tsp. cinnamon

Instructions:

Cream butter; gradually add 1 cup sugar and 1/2 cup brown sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Combine flour, baking powder, soda, salt and 1 teaspoon cinnamon. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; mix well after each addition.

Pour batter into a greased and floured 9x13 inch baking pan. Combine pecans, 1/2 cup brown sugar and 1/2 teaspoon cinnamon; stir well; sprinkle over batter.

Cover and chill 8 to 10 hours or overnight. Uncover batter and let come to room temperature. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out clean. 

What's for Dinner

Monday- Broccoli Chicken Mac and Cheese
Tuesday- Pizza
Wednesday- Hot Ham and Cheese Party Rolls 

Thursday- Popeyes
Friday-  West Monroe High School 
Saturday- Bacon Cheeseburger Quesadillas
Sunday- Burgers

Kung Pao Chicken

Kung Pao Chicken

Yield: 4 servings

This Kung Pao Chicken recipe is quick and easy to make, naturally sweetened, and full of the classic flavors of the dish we all love!

 Ingredients:

2 Tablespoons vegetable or peanut oil

1 pound boneless skinless chicken breasts, cut into 1-inch pieces

1 red bell pepper, cored and diced

1 green bell pepper, cored and diced

2 cloves garlic, minced

1/2 cup peanuts

4 dried red Chinese or arbol chili peppers, seeds removed and finely chopped*

1 batch Kung Pao Marinade (see below)

garnishes for serving: thinly-sliced green onions, toasted sesame seeds

Kung Pao Marinade Ingredients:

1/4 cup water

3 Tablespoons soy sauce

2 Tablespoons rice wine vinegar

1 Tablespoon cornstarch or arrowroot powder

1 Tablespoon honey

1 teaspoon toasted sesame oil

1/2 teaspoon ground ginger

1/8 teaspoon white pepper

Instructions:

Heat 1 tablespoon oil in a wok or large saute pan over medium-high heat.  Add chicken breast pieces and saute for 5 minutes, flipping occasionally, or until the chicken is completely cooked through and no longer pink inside.  Transfer cooked chicken to a separate plate and set aside.

Add the remaining 1 tablespoon of oil to the pan.  Then stir in the red and green bell peppers, garlic, peanuts and chopped red chili peppers.  Saute for 3-4 minutes, or until the garlic is fragrant and the peppers are slightly softened, stirring frequently.  Stir in the Kung Pao Marinade, and then let the mixture simmer until the marinade has thickened (about 1 minute).  Add the cooked chicken back in and toss to combine.  Remove from heat.

Serve immediately with rice or quinoa, topped with garnishes if desired.

To make the Kung Pao Marinade:

Whisk all ingredients together until combined

What's for Dinner

Monday- Chicken Strips and Fish Sticks 
Tuesday- Homemade Pizza
Wednesday- Kung Pao Chicken

Thursday- Enchilada Burritos
Friday-  Pizza
Saturday- Six Flags
Sunday- BLT's

Deck

This weekend we re-stained our deck. Friday night Brian power washed the deck, to get all the dirt and debris away. Saturday morning around 6:30am, he started to sand the entire deck.  Once it was sanded, we started to paint on the stain.  It was a long process and we were exhausted afterwards, but we won't have to do this again for another three years! 

Brian sanding

Before

After

After

After

After

Jalapeño Peach Chicken

Jalapeño Peach Chicken

Ingredients:

4 boneless chicken breast halves

2 eggs, lightly beaten

2 cups all-purpose flour

salt and pepper

1 1/2 cups of peach preserves

1 jalapeno, seeded and chopped 

about 6 green onions, chopped

Instructions:

Preheat oven to 400 degrees.

Line a baking sheet with foil and lightly spray with Pam (for easy clean up).

In one shallow dish, lightly beat your two eggs (I use a pie plate).  In a second shallow dish, add in your flour and a generous pinch of salt and pepper.

Dip each piece of chicken first in flour, then in your beaten egg and then back in your flour.  Place on baking sheet and repeat with the rest of your chicken.

Bake chicken about 20 minutes or until nice and crispy and the juices run clear when pierced with a fork.

To make the jalapeno peach relish, combine the peach preserves with your chopped jalapeno and green onions (reserving a few pieces for garnish) in a bowl.  Keep refrigerated until you're ready to serve.

Remove the chicken from the oven and garnish with your jalapeno peach relish.

Parmesan Crusted Pork Chops

Parmesan Crusted Pork Chops

Ingredients:

Pork chops (this will coat about 8 or 9 medium size chops)

2 cups Italian bread crumbs

1 cup Parmesan cheese

1 envelope Italian dressing mix

1 tsp. garlic powder

1 cup Ranch dressing (you can use a good bottled Ranch or I like to make my own with a mix)

a sprinkle of black pepper

a sprinkle of seasoned salt

Instructions:

Pork chops (I used boneless loin chops and did 9 of them with this recipe), Italian bread crumbs, Parmesan cheese, Italian seasoning, garlic powder, ranch dressing (you can use a good bottled dressing or make your own).

Pour a cup of the ranch dressing over the pork.

Make sure all of the meat is covered in the dressing.  Let this sit and marinade while you prepare the crumb coating.

Mix the Italian bread crumbs, the Italian dressing, and the Parmesan cheese in a Ziploc bag.  Place about 2 or 3 chops at a time in the bag and seal.  Toss it around to coat on all sides well.  Place foil on a baking sheet and spray well with baking spray.  I like to use Reynolds Wrap non-stick foil.  It browns the crust so well.  Invest in a roll of this foil for recipes like this...the results are worth it.  When you have all of the chops coated sprinkle with a little black pepper and seasoned salt, place in a preheated oven at 375 degrees for 45 minutes.

Don't try to turn the chops over during the baking or you will lose some of your coating.  If you use the baking spray and the non-stick foil they should just slide right up when you get ready to serve.

Breakfast Burritos

Breakfast Burritos

Yields: 6

This recipe will make a breakfast person out of you. These breakfast burritos are crisp on the outside and filled with tender scrambled eggs, ham, fresh tomatoes and plenty of cheese.

Ingredients:

6 medium (8-inch diameter) flour tortillas

1 Tbsp oil

½ lb (about 8 medium) Button Mushrooms

1 Tbsp butter

6 large Eggs

½ cup Sour Cream, divided (2 Tbsp for eggs & 1 Tbsp per tortilla)

Salt and Pepper to taste

2 oz Ham, cut into strips or squares, optional

4 oz (1 cup) shredded Mozzarella cheese, shredded on the large holes

1 medium tomato, diced

2-4 Tbsp oil to saute

Hot sauce to serve 

Instructions:

How to Make Easy Breakfast Burritos:

Heat a large skillet over medium heat and add 1 Tbsp oil. Add mushrooms and sautee until golden (5 min), stirring occasionally. Season lightly with salt and pepper then remove mushrooms.

In a medium bowl, whisk together 6 eggs with 2 Tbsp sour cream, and salt and pepper to taste. Stir in the strips of ham. In the same skillet over medium heat, melt 1 Tbsp of butter, add egg mixture and stir/scramble until the eggs are just cooked (3 min) don't overcook. Remove from pan and set aside.

Assembling Breakfast Burritos:

Spread a strip of sour cream (about 1 Tbsp) in the center of each tortilla. Top each tortilla with ⅙ of the cooked eggs, a generous sprinkling of mozzarella cheese, ⅙ the of sauteed mushrooms and 1-2 Tbsp diced tomatoes. Don't over-stuff or they will be tough to roll.

Roll the burrito from top to bottom, folding the edges in tightly when you get to the center. Repeat with remaining burritos.

Heat a large skillet over medium heat and add 2 Tbsp oil. Once oil is hot, transfer burritos to the pan, folded-side-down and cook without turning until bottom is golden brown. Cook all sides until golden brown (about 2 min per side), adding remaining oil as needed.

Watermelon Shark

 I made this watermelon shark for a beach themed food day at work.  I was really happy with the way it turned out. :)