Monday, July 30, 2007

Menu Plan Monday!!!


Hey Ladies, come on into my kitchen and see what I'm cooking this week....I have some old family favorites and some new ones too.

If you're interested in playing along or just checking out what everyone is cooking, run on over to "I'm an Organizing Junkie".



MONDAY 30th

BREAKFAST: Coffee Cake, Milk
LUNCH: Leftover Hamburgers from yesterday's BBQ
DINNER: Fried Fish Fillets with Peixinhos da Horta (Deep Fried Green Beans)



TUESDAY 31st

BREAKFAST: Grits, Tea
LUNCH: Tuna Salad
DINNER: Grilled Steaks w/ Twice Baked potatoes




WEDNESDAY 1st

BREAKFAST: Blueberry Pancakes
LUNCH: Sonic
DINNER: Rigatoni and Sausage



THURSDAY 2nd

BREAKFAST: Oatmeal, Milk, Fruit
LUNCH: Grilled Cheese and Ham, Veggies
DINNER: Chinese Sweet-and-Sour Chicken with Sesame Seeds



FRIDAY 3rd

BREAKFAST: Scrambled Eggs, Toast, OJ
LUNCH: Grilled Hotdogs, Salad, Grandma's Gingersnap cookies
DINNER: Crockpot Chicken and Shrimp Jambalaya



SATURDAY 4th


BREAKFAST: Banana Waffles
LUNCH: Asian Beef Wraps
DINNER: Sandra's Homemade Pizza


SUNDAY 22nd

BREAKFAST: Bacon, Eggs, Sausage, Biscuits and Gravy
LUNCH: Late breakfast so won't need to cook lunch
DINNER: Feijoada (Portuguese Chili)


Dessert for the week:

Arroz Doce (Portuguese Rice Pudding)

Monday, July 23, 2007

Menu Plan Monday!!!


Hey Ladies, come on into my kitchen and see what I'm cooking this week....I have some old family favorites and some new ones too.

If you're interested in playing along or just checking out what everyone is cooking, run on over to "I'm an Organizing Junkie".



MONDAY 23rd

BREAKFAST: Muffins, Orange Juice
LUNCH: Crab Salad
DINNER: Pot Roast w/ Garlic Mashed Potatoes



TUESDAY 24th

BREAKFAST: Cheese Sandwich, Chocolate Milk
LUNCH: Beef Pot Pies, Veggies, Iced Tea
DINNER: Caldeirada de Peixe (Fish Stew)




WEDNESDAY 25th

BREAKFAST: Pancakes
LUNCH: PB & J sandwiches, fried apple slices, juice
DINNER: Garlic and Beer Shrimp


THURSDAY 26th

BREAKFAST: Oatmeal, Milk, Fruit
LUNCH: Chicken Nuggets, Homemade Waffle Fries
DINNER: Portuguese Pork Chops and Potatoes


FRIDAY 27TH

BREAKFAST: Scrambled Eggs, Toast, OJ
LUNCH: Arroz de salsichas (Sausage Rice)
DINNER: Out to Dinner


SATURDAY 28th


BREAKFAST: Banana Waffles
LUNCH: Chili Dogs
DINNER: Grilled Steaks with Baked Potatoes


SUNDAY 22nd

BREAKFAST: Bacon, Eggs, Sausage, Biscuits and Gravy
LUNCH: Late breakfast so won't need to cook lunch
DINNER: Sandra's Fettucine Alfredo



Dessert for the week:

Jelly Rolls
Tres Leches Cake (One of our favorites, so easy and SO SO good)


TRES LECHES CAKE

1 package white cake mix, plus ingredients to prepare mix
1 can (14 ounces) sweetened condensed milk

1 cup milk

1 cup (1/2 pint) whipping cream

1 container (8 ounces) whipped topping, thawed


Preheat oven to 350F. Spray a 13x9x2-inch baking pan with nonstick cooking spray.

Prepare cake mix according to package directions. Bake about 35 to 40 minutes or until cake is firm to the touch. Remove cake from oven; cool 5 minutes.

Meanwhile, combine sweetened condensed milk, milk and whipping cream in a 4-cup measure. Poke holes all around the warm cake, using a wooden skewer or toothpick. Slowly pour milk mixutre evenly over top of holes on cake. Let cake cool 10 to 15 minutes more to absorb all the liquid. Cover and refrigerate cake in pan at least 1 hour.

When cake is completely cool, spread whipped topping evenly on top. Cut into pieces and serve with fresh fruit. Keep cake covered and refrigerated.

Sunday, July 22, 2007

Caldeirada de Peixe (Fish Stew)

There is NOTHING I love more than a really good Fish Stew and growing up I remember eating this delicious fragrant stew quite often. My brothers would turn their noses at it because they hated fish, but I really enjoyed it.

I think the best Caldeirada (Fish Stew) I ever tasted was actually while living in portugal. We took a road trip to Ponta de Sagres and while overlooking the ocean, sitting at the quaint and beautiful little tables outside, we had the BEST Fish stew ever....makes my mouth water. Here is a great version of this delicious stew...enjoy!!!

CALDEIRADA DE PEIXE (FISH STEW)


Ingredients

  • 1 pound Bluefish, cut into 2 inch chunks
  • 1 pound Striped Bass, cut into 2 inch chunks
  • 1 pound Cod, cut into 2 inch chunks
  • 2 large Yellow onions, thinly sliced (about 3 to 4 cups)
  • 2 Green bell peppers, thinly sliced (about 2 cups)
  • 2 Large Red Bliss or Yukon Gold potatoes, cut into 1 to 2 inch pieces (about 2 cups)
  • 3 large very ripe tomatoes, peeled, seeded and diced or 2 14.5 oz. cans of diced tomato (if it's not August and the tomatoes aren't from your garden or the farm stand, use the canned)
  • 4 cloves garlic, minced (about 3 tablespoons)
  • 1/4 cup chopped parsley
  • 2 tablespoons chopped cilantro
  • 3 small whole bay leaves
  • 1/4 cup olive oil
  • 1 cup dry white wine
  • Salt and freshly ground pepper
  • 1 loaf of crusty bread

Directions

  • In a large (10 quarts or larger) dutch oven or stock pot, drizzle in a tablespoon of the olive oil. Set the burner under the pot to medium high and let the pot heat for about three minutes or until the oil just begins to emit faint wisps of smoke.
  • Add the bay leaves and cook the bay leaves in the oil until they become fragrant and just begin to turn brown — it should take less than a minute. Turn off the heat and remove and set aside all but one of the bay leaves.
  • Add the bluefish (or whatever oily fish you are using) in a single layer on the bottom of the pot. Sprinkle on some salt and freshly ground pepper. Over the fish add one half of the onions, peppers, potatoes, tomatoes, garlic, parsley and one bay leaf.
  • Repeat this layering process with the striped bass (or whatever firm fish you are using), followed by the remaining vegetables, garlic, parsley and bay leaf.
  • Add the cod in a final layer and sprinkle over it one tablespoon of the cilantro, the remaining olive oil, the white wine and some more salt and freshly ground pepper.
  • Cover the pot and turn the burner to its medium setting. Listen closely to the pot for the next fifteen minutes or so, and when you begin to hear beginnings of boiling or sizzling, turn the burner to its lowest setting.
  • Stew the Caldeirada for 30 to 45 minutes, giving the pot a good firm shake or two every 10 minutes or so to make sure that nothing sticks to the bottom.
  • To serve, tear or slice off pieces of crusty bread from the loaf and place them in the bottom of each bowl. Spoon the Caldeirada over the bread, being sure to include a little bit of something from each layer. Sprinkle a bit of the remaining chopped cilantro over each bowl and eat.

Tuesday, July 17, 2007

Bolo de Laranja (Orange Cake)

This is one of those grandma cakes that win us over because of it's simplicity and the wonderful memories it leaves of the childhood aroma and tastes.

I LOVE this cake and it's one I haven't made in years now, I think I may be baking one this weekend.

BOLO DE LARANJA (ORANGE CAKE)


Ingredients:

2 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
1 1/2 cups white sugar
1/2 cup milk
1/2 cup orange juice
1/2 cup vegetable oil
3 eggs, beaten
1 1/2 teaspoons grated orange zest
6 tablespoons butter, softened
2 cups confectioners' sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
1 teaspoon grated orange zest


Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round cake pans. In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs and 1 1/2 teaspoon orange zest. Set aside.


Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.


Divide batter into 2 - 8 inch pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


To make Orange Butter Frosting:

Cream butter until smooth. Gradually beat in confectioners' sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest.

Charlie's Favorite Enchiladas!

I absolutely love enchiladas so I'm always looking for different recipes to make them. This one I found in the WalMart Family Cookbook which is filled with delicious recipes.


CHARLIE'S FAVORITE ENCHILADAS
Credit: Sharon Young Walmart #3230 Bryant, AR



Ingredients:

1 medium onion, chopped
1 clove garlic, minced
2 tbsp. Oil
3 cups shredded, cooked chicken
1 can (10 3/4 oz.) bean with bacon soup
1 can (4 oz.) diced green chile peppers, drained
1/2 cup water
1 tsp. Ground Cumin
1/4 cup Oil
8 (10-inch) jalapeno or cheese-flavored flour tortillas
1 jar (8 oz.) taco sauce
1 cup Shredded Mild Cheddar Cheese


Directions:

1 - Preheat oven to 350ºF. Grease 3-quart rectangular baking dish. Set aside.

2 - In large skillet cook onion and garlic in 2 tbsp hot oil until tender. Stir in chicken, soup, chile peppers, water and cumin. Cook and stir until heated through.

3 - In another large skillet heat 1/4 cup oil over high heat. Fry tortillas, 1 at a time, about 6 seconds or until golden brown, turning once. (Add more oil as necessary during cooking). Drain on paper towels.

4 - Spoon about 1/2 cup of the chicken mixture down center of each tortilla. Roll up. Arrange in prepared dish. Pour taco sauce over top. Sprinkle with cheese. Tightly cover with foil.

5 - Bake for 30 to 35 minutes or until heated through. Remove foil. Bake for 5 minutes more.

Serves 4.

Monday, July 16, 2007

Menu Plan Monday!!! July 16th - July 22nd


Hey Ladies, come on into my kitchen and see what I'm cooking this week....I have some old family favorites and some new ones too.

If you're interested in playing along or just checking out what everyone is cooking, run on over to "I'm an Organizing Junkie".



MONDAY 16th

BREAKFAST: French Toast Sticks
LUNCH: Tuna Salad
DINNER: Stuffed Green Peppers


TUESDAY 17th

BREAKFAST: Cereal, chocolate milk
LUNCH: Mini Bagel Pizzas
DINNER: Roast chicken w/ roasted potatoes


WEDNESDAY 18th

BREAKFAST: Pancakes
LUNCH: Chicken Soup, Yogurt
DINNER: Charlie's Favorite Enchiladas


THURSDAY 19th

BREAKFAST: Oatmeal, Milk, Fruit
LUNCH: Beef Pot Pies
DINNER: Skillet Beef and Broccoli


FRIDAY 20TH


BREAKFAST: Scrambled Eggs, Toast, OJ
LUNCH: Chicken Salad with Honey Mustard dressing
DINNER: Out to Dinner


SATURDAY 21st


BREAKFAST: Cinnamon Toast
LUNCH: Chili Dogs
DINNER: Garlic Beer Shrimp Kabobs


SUNDAY 22nd

BREAKFAST: Bacon, Eggs, Sausage, Biscuits and Gravy
LUNCH: Late breakfast so won't need to cook lunch
DINNER: Pork Chops w/ garlic mashed potatoes

GARLIC AND BEER SHRIMP KABOBS


One thing I absolutely love is any kind of seafood, especially shrimp and crab. This is a quick and easy way to fix shrimp.

I serve mine with a salad and baked potatoes.


GARLIC AND BEER SHRIMP KABOBS

1 lb. fresh or frozen med. raw shrimp (shelled and deveined)
1 can beer
1 tbsp. vegetable oil
2 tsp. chives
1/2 tsp. Tabasco
Salt
2 cloves crushed garlic

Mix ingredients in glass bowl. Cover and refrigerate for at least 2 hours.

Broil or grill on skewers, turning and brushing with marinade until shrimp are pink. Serve with melted butter and lemon wedges.

Saturday, July 14, 2007

Baked Salmon with Garlic Butter Potatoes

For dinner tonight I fixed some Salmon and Potatoes, the kids loved every bite and even asked for more. Jasmine at first turned her nose at the Salmon claiming that she "just don't like fish". I told her to wait until it was ready and to taste it first before deciding.......needless to say she loved it and now says that it's very good.

Enjoy!!!


Baked Salmon


2 lbs Salmon
Garlic powder
Paprika
Salt
Pepper
Olive oil
Bay leaf

In a 13 x 9 in. dish drizzle olive oil to coat the bottom. Place your Salmon in the dish and sprinkle with the remaining ingredients. You know me, I eyeball everything so I don't have specific measurements. Turn the Salmon over to coat the other side, drizzle some more olive oil on top of the fish and bake in a 350º F oven for about 25 minutes or until flaky and opaque inside. Do not overcook or it will dry out.


Garlic Butter Potatoes


Red potatoes cut into cubes, with skin on
Half a stick of butter
2 cloves of garlic crushed
Fresh parsley or dry parsley flakes

In a pot boil the potatoes until tender. Remove them to a serving dish and keep warm.

Melt the butter over low heat and add the garlic, stir until well mixed. Pour over the potatoes and toss them around to cover all sides. Sprinkle with fresh parsley or parsley flakes.

This is such an easy and quick way to prepare these potatoes but they're so delicious.