Week 12

*Breakfast Burritos

*Thanksgiving Brined Roasted Turkey 

*Stuffed Shells

*Market Street Clam Chowder

Breakfast Burritos

• 1/2 lb. ground regular/maple sausage (or bacon) (OR BOTH)
• 8 eggs
• shredded hash browns cooked until golden brown
• sharp cheddar cheese
• 8 flour tortillas

Brown the sausage and drain. Set aside. Cook the hash browns according to package directions. Set aside. Scramble the eggs and sprinkle with cheese towards the end. Put sausage and eggs and hash browns in tortilla and roll up. Dip in Salsa or ketchup.


Thanksgiving Brined Roasted Turkey

• 20 lb. unfrozen turkey
• 1 cup table salt to 1 gallon of water
• 2 onions
• 2 celery ribs
• apple
• 3 carrots

Soak the turkey completely covered in salt water for 10-12 hours. Rinse thoroughly and pat dry. Put the onions, celery, apple and carrots in the cavity of the turkey. Rub skin with butter all over. Put on rack in baking pan, pour 3/4 cup water in pan and cover with foil. Bake at 325 for 4 - 4 1/2 hours. Remove foil for the last hour.

Stuffed Shells

• 1 small jar favorite spaghetti sauce
• 2 cups shredded mozzarella cheese
• 2 cups cheddar cheese
• 2 cups small curd cottage cheese
• 3 beaten eggs
• 1/2 cup parmesan cheese
• 1 tsp garlic powder
• salt and pepper to taste
• 1 box jumbo shells, cooked and drained according to package directions

Spread a small amount of spaghetti sauce in the bottom of a 9x13. Combine remaining ingredients and stuff pasta shells with mixture and place in pan. Spoon remaining sauce over each shell perpendicular to the opening. Sprinkle with more parmesan cheese and bake covered at 350 for 30 minutes.

Market Street Clam Chowder

• 1 cup potatoes, diced
• 1 cup celery diced
• 1 cup onion, diced
• 1 cup green pepper, diced
• 1 cup leeks, diced
• 3/4 cup chopped clams, canned or fresh
• 3/4 tsp ground pepper
• 1 1/2 TBSP salt
• 3/4 TBSP whole thyme
• 6 bay leaves
• 1 tsp Tabasco
• 2 cup water
• 3/4 cup clam juice (drained from canned clams or purchased separately)
• 3/4 cup butter, melted
• 1 cup flour
• 2 quarts half and half

Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In a large saucepan, combine remaining ingredients except half and half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick.  Mixture will be slightly less thick than cookie dough. Remove chowder from heat.  Stir in half and half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.

Week 11 -

*Chauncy's Asian Noodles

*Pizza Roll-ups
*Santa Fe Chili
*Tandoori Chicken Skewers


Chauncy's Asian Noodles

• 12 oz. EXTRA FINE egg noodles
• 2 chicken breasts diced
• 1/3 cup soy sauce
• 1/4 cup canola oil
• 1 whole bunch green onions chopped

Cook pieces of chicken in teriyaki sauce in a skillet. Heat oil in a small saucepan. Cook noodles according to package directions. Drain and spread out onto large cookie sheet. Immediately sprinkle chicken and onions onto noodles. Gently pour soy sauce over noodles. Then spoon oil over noodles.  The green onions will crackle and sizzle. Serve immediately.

Pizza Roll-ups

Dough:

• 4 cups warm water
• 4 TBSP yeast
• 8 TBSP sugar
• 4 tsp salt
• 4 TBSP oil
• 10-12 Cups flour

In a large bowl, add 5 TBSP sugar to water. Dissolve yeast in water, wait until it bubbles. Add remaining sugar, salt, and oil then stir. Add flour 3-4 cups at a time until sides of bowl are clean. Let it rest for 15 minutes. Knead and divide dough in half.

• 2 pkg. pepperoni slices
• pizza or spaghetti sauce
• grated mozzarella or other cheese

While dough is resting, put pepperoni in the blender and chop it.

Oil counter and rolling pin. Roll out half of the dough at a time about 3/8 inch thick. Sprinkle half of pepperoni and plenty of cheese over dough. Roll up like cinnamon rolls. Cut into 1" slices.  Let rise about 15-20 minutes. Bake at 350 for 20-22 minutes. Remove from oven and immediately spread with pizza/spaghetti sauce. Top with grated parmesan cheese.


Santa Fe Chili

• 2 lbs. ground beef
• 1 medium onion, chopped
• 2 cans (16 oz.) kidney beans, drained and rinsed
• 2 cans (15 oz.) Black beans, drained and rinsed
• 2 cans (15 oz.) chili beans, don't drain
• 2 cans (11 oz) corn
• 1 can (14 oz. ) diced tomatoes
• 1 can (10 oz) diced tomatoes and green chilies
• 1 can (11 oz) V8 juice
• 2 envelopes ranch salad dressing mix
• 2 envelopes taco seasoning
• sprinkle of crushed red pepper flakes

In a skillet, cook beef and onion over medium heat. Drain. Transfer to a crock pot. Stir in remaining ingredients. Cover and cook on high for 4 hours. Serve with sour cream, cheese and corn chips.

Tandoori Chicken Skewers

• 1 cup plain yogurt
• 1 TBSP curry powder
• 1 tsp fresh ginger
• 1 tsp garlic cloves minced
• 1 tsp paprika
• 1/4 tsp salt
• chicken tenders

Combine ingredients and marinate chicken for 3 hours in a ziploc bag. Put chicken on skewers and grill.

Week 10 -

*Chicken Wild Rice Bake

*Tomato Basil Bisque

*Carnitas

*Spicy Peanut Chicken Lettuce Wraps

Chicken Wild Rice Bake

• 1 pkg Uncle Ben's Original Wild Rice
• 1/4 cup water
• 3 chicken breasts cooked and shredded
• 2 celery stalks finely chopped (optional)
• 1/2 onion finely chopped
• 2 TBSP butter
• 1/3 cup mayo
• 1 can cream of chicken soup

Saute onion in butter and set aside. Cook rice according to package directions. Combine cream of chicken, water, celery and mayo in a bowl. Add onions and chicken to mixture. Add rice. Stir until combined and put in a 9x13 baking pan. Top with corn flakes if you want. Bake at 350 for 30 minutes.

Tomato Basil Bisque

• 4 TBSP unsalted butter
• 1 onion thinly sliced
• 2-3 carrots, peeled and chopped
• 1 celery stalk, chopped
• 5 cloves garlic, minced
• 2 lg. cans and 1 small can whole tomatoes, with their juice
• 8 large fresh basil leaves
• pinch of sugar
• salt and pepper to taste
• 4 cups chicken stock
• 1/2 tsp allspice
• 2 cups heavy cream

Melt the butter in a large soup pot. Add the onions, carrots, celery and garlic.  Cook over medium heat until the vegetables have wilted, 10 minutes. Add the tomatoes and their juice, basil, sugar and salt and pepper. Cook for 5 minutes. Then add the broth and allspice and slowly bring to a boil.  Reduce heat, partially cover, and simmer for 50 minutes. Puree the soup, in batches in a blender or food processor.  Return it to the pot, add the cream, adjust the seasonings and heat through.

Carnitas

• 2-3 lb. pork roast
• 1 sm. can Herdez green salsa
• 1 sm. can Herdez red salsa
• 1 sm. can diced mild green chilies
• 2 medium potatoes cubed and cooked

Put pork roast in a crock pot with salsas and chilies on low heat.  Prepare potatoes and set aside. After about 6-7 hours, use forks to shred the roast. Add potatoes and mix through. Serve on rice, or in tortillas with cheese and cilantro.

Spicy Peanut Chicken Lettuce Wraps

• 1/4 cup chicken broth
• 1 TBSP cornstarch
• 1 TBSP sugar
• 2 TBSP soy sauce
• 1 TBSP white vinegar
• 1/4 tsp. cayenne pepper
• 1 TBSP oil
• 2-3 chicken breasts diced
• 1 clove garlic, chopped
• 1 tsp fresh ginger
• 1 red bell pepper diced
• dry roasted peanuts
• green onions
• cooked rice
• Romain lettuce leaves

Mix broth, cornstarch, sugar, soy sauce, vinegar and cayenne. Heat oil in skillet, add garlic and ginger until fragrant then add chicken and stir fry until chicken is cooked through. Add bell pepper and stir fry for 1 minute. Add sauce to skillet. Cook and stir about 1 minute or until sauce thickens. Stir in peanuts. Spoon rice and chicken mixture into Romaine leaves and sprinkle with green onions.

Week 9 -

*Shrimp Scampi

*Chicken Pot Pie

*Black Bean Soup

*Beef Brisket

Shrimp Scampi 

• 6 TBSP butter, at room temperature
• 1/4 cup olive oil
• 1 TBSP minced garlic
• 1 TBSP minced shallots
• 2 TBSP snipped fresh chives
• salt and pepper to taste
• 1/4 tsp paprika
• 2 pounds large shrimp, peeled and deveined
• angel hair pasta

Preheat the broiler. Combine the butter, olive oil, garlic, shallots, chives, salt and pepper and paprika in a large bowl.  Blend thoroughly. Toss the shrimp in the mixture until thoroughly coated. Broil the shrimp as close as possible to the heat for 2 minutes on each side.  Serve immediately on a bed of pasta.

Chicken Pot Pie

Shell:

• 2 1/2 cups flour
• 1 tsp salt
• 3/4 cup shortening
• 1/4 cup chilled butter - cut up
• 4-6 TBSP ice cold water

Combine flour and salt and cut in shortening and butter until coarse crumbs.  Sprinkle with ice water a TBSP at a time.  Stir with fork to moisten. Gather dough into a ball with your hands and divide in half. Roll out into a 9 inch circle.

Filling:

• 2 chicken breasts cooked and shredded
• 3 potatoes diced
• 2 carrots sliced
• 1/2 cup chopped onion
• 1 rosemary sprig
• 2 to 2 1/2 cups chicken stock
• 1/4 cup flour
• 1/4 cup cold water
• 1/2 cup peas/corn/green beans

Bring 2 cups of the chicken stock to a boil in a saucepan.  Add the potatoes, carrots, onions and rosemary sprig and boil for 5 minutes. Drain, reserving the liquid and set the vegetables aside. Discard the rosemary. In the sauce pan, reheat the chicken stock.  Combine the cold water and flour together and slowly stir into the broth to thicken.  Add the veggies and chicken. Pour into a greased pie dish and cover with the pre-made crust. Seal and flute the edges. Cut a slit in the top.  Bake at 350 for 40 min.

Black Bean Soup

• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 celery ribs, finely chopped
• 1/4 large red bell pepper, finely chopped
• 2 small chicken bouillon cubes
• 1 to 1 1/2 cups boiling water
• 2 (15 oz) cans black beans, undrained
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/2 lemon, juice of
• 1 1/2 TBSP cornstarch

In a pot, combine first 6 ingredients. Simmer for 10 minutes. Add half a can of beans, salt and cumin, cook for 5 minutes. puree the soup. Add the rest of the beans to the soup. Combine the cornstarch with 1 1/2 TBSP of cold water. Add the lemon and the cornstarch to the soup. Cook until thickened.
Top with cheese, sour cream, avocado and cilantro.

Beef Brisket

• 1 beef brisket
• 1 bottle teriyaki sauce
• 3 TBSP worchestershire sauce
• Lipton onion soup mix
• 2 TBSP minced onion
• 4 cloves garlic minced
• crushed red pepper to taste
• salt and pepper

Combine ingredients and marinate for a few hours and then cook covered in marinade for 3-4 hours on 285. Cook uncovered for the last 30 minutes to brown the top.