Tuesday, May 11, 2010

Recipes Week of 5/9

As I mentioned earlier, I am trying several new recipes this week. Time to change up our same old menu ideas. Here are the recipes I am going to try. I will post a review of each after we have tried them!

Shrimp Penne with Garlic Sauce
from: Taste of Home Simple and Delicious Magazine May 2010

2 c uncooked pasta
2 garlic cloves, minced
1/4 c butter cubed
1/4 c all purpose flour
1 can (14.5oz) chicken broth
1 can (5oz) evaporated milk
1 # cooked medium shrimp peeled/deveined
2/3 c shredded Parmesan cheese
2 T. minced fresh parsley
1-1/2tsp. seafood seasoning

Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in shrimp, cheese, parsley, and seafood seasoning. Heat through. Drain pasta; place in a large bowl. Add shrimp mixture and toss to coat. Serve immediately.

Pineapple Pork Stir Fry
from: Taste of Home Simple and Delicious Magazine May 2010

1 can (8oz) unsweetened pineapple chunks, undrained
3 T. cornstarch
1 T. plus 1/2 cup cold water divided
3/4 tsp garlic powder
1 pork tenderloin cut into thin strips 1# (I bought pork stir fry meat to save time and $$)
1/2 c soy sauce
3 T. brown sugar
1/2 tsp ground ginger
1/4 tsp cayenne pepper
2 T. canola oil divided
4 c fresh broccoli florets
1 c fresh baby carrots cut in half lengthwise
1 small onion cut in wedges
Hot cooked rice

Drain pineapple, reserving 1/4 c juice; set aside. In a small bowl, combine 2 T. cornstarch, 1T. water, garlic powder and 1 T. reserved pineapple juice. Pour into a large resealable bag; add pork, seal bag and turn to coat.

In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth. Set aside.

In a large skillet, stir fry pork in 1 T. oil until no longer pink, remove and keep warm.

Stir fry broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mix and add to the pan. Bring to a boil and cook and stir for 2 minutes or until thick. Add the pork and pineapple, heat thru. Serve with rice.

Bacon-Chicken Sandwiches
from: Taste of Home Simple and Delicious Magazine May 2010

4 boneless skinless chicken breast halves
1/2 tsp salt
1/2 tsp pepper
2 tsp canola oil
4 tomato slices
4 slices Swiss cheese
1/4 c mango chutney
3 T. mayo
4 kaiser rolls split and toasted
1 c fresh baby spinach
8 slices bacon

Flatten chicken to 1/2" thick and sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until juices run clear. Top each chicken breast half with a tomato and cheese slice. Cover and cook 2-3 minutes or until cheese is melted.

Combine chutney and mayo; spread over roll bottoms. Layer with spinach, chicken and bacon, add tops.

Easy Sweet Slaw
from: Taste of Home Simple and Delicious Magazine May 2010

4 c coleslaw mix
1/2 c finely chopped onion
1/4 c finely chopped celery
1/4 c finely chopped green pepper

1/2 c mayo
1/4 c canned unsweetened crushed pineapple, drained
2 T. pineapple juice
2 T. cider vinegar
2-4 tsp sugar
1/2 tsp salt
1/4 tsp pepper

In a serving bowl combine the veggies. Combine the dressing ingredients pour over cabbage mix and toss to coat. Chill until serving.

Primavera Potato Salad
From: Cooking Club April/May 2010

1 1/2 lb. small new potatoes unpeeled
5 oz green beans cut into 1" slices (about 1 c)
1/2 c diagonally thin sliced carrots
2 c baby spinach
1/2 c thin sliced radishes
1/2 c thin sliced green onions

1/3 c olive oil
3 T. red wine vinegar
1 garlic clove minced
1 tsp Dijon mustard
1 tsp chopped fresh thyme
1 tsp coarse salt
1/8 tsp pepper

Cook potatoes in a large pot of boiling/salted water for 10 minutes. Add green beans and carrots and cook 5 min or until potatoes are tender when pierced with a fork. Drain, cool under running water.

Whisk all vinaigrette ingredients in a small bowl until blended.

When potatoes are cool enough to handle, quarter larger ones and halve small ones. Place in a large bowl along with beans, carrots, spinach, radishes and green onions. Toss with vinaigrette to coat. Serve at room temperature.

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