Steak, Beets, & Greens

From Martha Stewart

• Prep Time25 minutes
• Total Time35 minutes
• YieldServes 4

Ingredients

• • 3 to 4 medium red or yellow beets (1 1/2 pounds total), peeled and cut into 1/2-inch wedges 
  • (Cook's Note: wear gloves when working with beets so they don't stain your hands)
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper, or Montreal Steak Seasoning
  • 1 skirt or flank steak (1 1/2 pounds), cut into 4 equal pieces
  • 1 bunch Swiss chard (12 ounces), leaves cut into large pieces
  • 2 teaspoons red-wine vinegar

Directions

1. Preheat oven to 400 degrees. Place beets on a large sheet of foil; drizzle with 1 tablespoon oil and season with salt and pepper. Fold foil to make a packet and crimp edges to create a tight seal. Place on a rimmed baking sheet and roast until beets are tender, 25 to 30 minutes.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Season steaks with salt and pepper and cook until medium-rare, 3 to 6 minutes per side (depending on thickness). Transfer to a plate to rest.
3. Wipe skillet clean with a paper towel; return to stove. Heat 1 tablespoon oil over medium-high. Add Swiss chard; cook, stirring constantly, until wilted, about 2 minutes. Add beets and vinegar; season with salt and pepper and toss to combine. Thinly slice steak against the grain and serve with beets and greens.

Steak with Warm Bean Salad

• Prep Time20 minutes
• Total Time20 minutes
• YieldServes 4

Ingredients

• • 3 teaspoons extra-virgin olive oil
  • 1 1/4 pounds skirt steak, cut into 4 pieces and patted dry
  • Montreal Steak Seasoning
  • 1 cup red wine or beef broth
  • 3/4 pound green beans, trimmed and cut into 1 1/2-inch pieces
  • 4 teaspoons garlic cloves, minced
  • 8 ounces grape tomatoes
  • 1 can (15.5 ounces) cannellini beans, rinsed and drained
  • 1 tablespoon plus 2 teaspoons red-wine vinegar
  • Handful fresh basil leaves, torn

Directions

1. In a large skillet, heat 1 teaspoon oil over medium-high. Season steak with salt and pepper. Cook steak (in batches if necessary) until browned, 3 to 5 minutes per side for medium-rare. Transfer steaks to a cutting board and let rest.
2. Deglaze pan with red wine or beef broth, scraping bits of beef from bottom of pan with a wooden spoon. Add green beans and cook 2 minutes. Add garlic and tomatoes and cook, stirring occasionally, until tomatoes begin to burst, 3 minutes. Add cannellini beans and vinegar and cook, stirring, until beans are heated through, about 2 minutes. Remove from heat; season to taste with salt and pepper and sprinkle with basil.
3. Thinly slice steak against the grain and divide among four plates. Serve with bean salad.
4. 

Dinner with Anita & Dean

Tonight we hosted Aunt Anita & Uncle Dean for dinner.  We get to see them so rarely it was a treat to visit with them.  The kids loved playing with Aunt Anita.  They made, with her help, the place cards for the table.  We were so happy to spend quality time together.

Grilled Chicken with Spicy Peach Glaze
Grilled Pineapple & Peach
Caprese Salad ala Anita
Cole Slaw ala Anita
S'Mores Indoors

Grilled Chicken with Peach Glaze & Grilled Pineapple and Peaches

Orange, Lime, & Thyme Grilled Shrimp, Lime-Parmesan Rice, and Corn on the Cob

Orange, Lime, & Thyme Grilled Shrimp
Lime-Parmesan Rice
Corn on the Cob

Chili-Lime BBQ Chicken, Herbed Orzo, & Corn on the Cob

Chili-Lime BBQ Chicken
Herbed Orzo
Corn on the Cob

Mango Chicken & Jamaican Rice

Ready to go in the Oven

Kids Version with Salt, Pepper, & Olive Oil Only

Leftovers Ready For Tomorrow's Lunch

• Prep Time
  15 minutes
• Total Time
  35 minutes
• Yield
  Serves 4

Mango Chicken

Everyday Food, January/February 2010

Ingredients

• 1 large mango, peeled, pitted, and cut into 1/4-inch wedges
• 8 chicken cutlets (about 1 3/4 pounds total)
• 1 piece fresh ginger (1 inch), peeled and cut into matchsticks
• 1/3 cup fresh cilantro leaves
• 1 medium jalapeno, thinly sliced
• Coarse salt and ground pepper
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• Lime wedges, for serving

Directions

1. Preheat oven to 400 degrees. Place mango wedges in center of four 18-inch-long pieces of parchment. Top with chicken, ginger, cilantro, and jalapeno. Season with salt and pepper and drizzle each with 2 teaspoons oil. Fold parchment into a twist or envelope shape.
2. Place packets on a rimmed baking sheet and bake until packets are puffed up and chicken is cooked through, 18 to 20 minutes. Serve with lime wedges.

Cook's Note

Find parchment paper at the supermarket near the foil. For our recipes, make sure the roll is at least 13 inches wide. Do not use wax paper as a substitute -- it has meltable coating.

Katie's Jamaican Rice

1.  In a bowl combine one cup of cooked white rice, one can of rinsed black beans, 1/2 can of diced tomatoes with green chilies, 1/4 cup fresh cilantro, 1/4 tsp ground ginger, 1/4 tsp cumin, salt and pepper, 1 tbsp butter.

Talapia with Mango Relish and Rice Pilaf

From Martha Stewart

Chicken with Avocado Salsa & Couscous

Adapted From Martha Stewart

• Coarse salt and ground pepper
• 1/4 teaspoon Paprika
• 4 boneless, skinless chicken breast halves, pounded to 1/4 inch thickness
• 2 tablespoons olive oil
• 1 medium red onion, finely diced
• 2 tablespoons fresh lime juice
• 1 Hass avocado, pitted and cut into chunks

Method

1. In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and paprika; rub all over chicken, both sides.
2. In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
3. Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

This was perfect after a hot day!

Missionary Meal

Zinn Pot Roast

Southern Macaroni & Cheese with Bacon

Mashed Potatoes with Gravy

Steamed Carrots

Lemon Rosemary Bread

Christmas Dinner

Butternut Mash From Martha Stewart

Roasted Turkey From Food Network

Homemade Gravy From Martha Stewart

Roasted Chicken From Martha Stewart

Oven Roasted Root Vegetables From Food Network

Brie and Spinach Stuffed Chicken with Tomato Orzo

From Martha Stewart

Cranberry Chicken & Butternut Mash

Cranberry Chicken From Martha Stewart

Butternut Mash From Martha Stewart

Cider-Glazed Chicken Sausage with Butternut Mash

From Martha Stewart

• Prep Time10 minutes
• Total Time40 minutes
• YieldServes 4

Ingredients

• • 2 teaspoons extra-virgin olive oil
  • 1 large yellow onion, cut into 1-inch wedges
  • 1 pound chicken sausages
  • 7 fresh sage leaves
  • 3 cups apple cider
  • Coarse salt and ground pepper
  • 1 small butternut squash (1 pound), peeled and cut into 1-inch pieces
  • 1 large russet potato (10 ounces), peeled and cut into 1-inch pieces
  • 1 Granny Smith apple, peeled and cut into 1-inch pieces
  • 1/3 cup 2 percent Greek yogurt

Directions

1. In a large skillet or shallow heavy pot, heat oil over medium-high. Add onion and sausages and cook until sausages are deep golden brown, 6 minutes, turning sausages and stirring onion halfway through. Add sage and cider and season with salt and pepper. Bring to a rapid simmer and cook until cider is syrupy and coats the back of a spoon, about 30 minutes.
2. Meanwhile, in a medium saucepan combine squash, potato, and apple. Cover by 2 inches water and bring to a rapid simmer over medium-high. Cook until squash and potato are tender when pierced with a knife, 15 minutes.
3. Drain vegetables and apple and transfer to a food processor. Process until smooth. Add yogurt, season with salt and pepper, and pulse to combine. Divide butternut mash among four plates and serve with sausages and onion.

BFF Chicken with White Rice and Steamed Broccoli

I named it BFF Chicken cause I am not quite such whose dish this was first (of course I made some variation to it)...

1 can whole cranberry sauce
1 sm can chopped pineapple
1 navel orange, the whole orange peel too but no seeds
1 tsp cloves
1 tsp cinnamon
2 packets onion soup mix
1 sm bottle of French dressing

Blend all well in food processor.

Spray baking dish with non-stick spray. Place one pound of your favorite chicken parts in dish, I used legs and thighs cause they were on sale. Pour mixture over chicken. Bake in oven at 350 degrees for one hour.

Serves 4 Adults
Cost under $10 with sides!

Fettuccine Two Ways (Dill Goat Cheese & Parmesan) Topped with Asparagus and Garden Salad

Fettuccine with Dill Goat Cheese Topped with Asparagus From Martha Stewart

Fettuccine with Parmesan Topped with Asparagus Adapted From Martha Stewart

Roasted Chicken, Rice Pilaf, Broccoli with Cheese Sauce, & Corn Bread

This is what I call a meal in a bag. All of these Items were purchased at my local grocery store. I just had to reheat and serve it up. Easy and nutritious!

All American Meal

Zinn Roast Beef and Carrots Via Crock Pot

This is THE BEST Roast Beef Recipie! It comes from my dear friends the Zinns. It is never dry and always full of flavor. I've tweaked the recipie a bit to meet the tastes of my family and lack of time.

One 4 lb roast
1/4 cup Worcestershire Sauce
2 pkgs Dry Onion Soup Mix
1 can Cream of Celery Soup
1 lg bag Baby Carrots

In a large crockpot place roast. Top with Worcestershire sauce, onion soup mix, cream of celery soup, and then baby carrots. With the lid on cook on low for 8 hrs or on high for 5 hrs. Remove carrots. Break apart meat and serve.

Parmesean Chicken with Roasted Mushrooms & Brussel Sprouts and Tomato Ricotta Tart

Parmesan Chicken From Martha Stewart

Roasted Mushrooms and Brussel Sprouts From Martha Stewart

Tomato Ricotta Tart From Martha Stewart

Soy Ginger Chicken with Coconut Rice

Soy Ginger Chicken:
1/3 cup soy sauce
2 tablespoons dark-brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, chopped, plus sprigs for garnish
1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
5 scallions, thinly sliced on the diagonal (1 cup packed)
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1/2 teaspoon ground pepper
4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
2 medium carrots, thinly sliced crosswise
1 tablespoon cornstarch

In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.

In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.

Coconut Rice:

1 slice bacon, finely chopped
2 garlic cloves, minced
1 jalapeno chile, minced (ribs and seeds removed for less heat, if desired)
1/4 teaspoon dried thyme
Coarse salt
3/4 cup canned coconut milk
1 can (15 ounces) red kidney beans, drained
1 cup long-grain white rice
2 scallions, minced
Directions

In a medium saucepan, brown bacon over medium-low heat, stirring often, about 8 minutes. Pour
off fat. Add garlic, jalapeno, thyme, and 1 teaspoon salt. Cook until fragrant, about 30 seconds.

Add coconut milk and 1 1/4 cups water; bring to a boil. Stir in beans and rice. Cover; reduce heat, and
simmer until rice is tender, about 20 minutes.

Remove from heat; stir in scallions. Let sit, covered, until water is absorbed, 10 minutes.

Chicken Wrapped in Basil & Bacon with Southern Macaroni & Cheese or Red Bliss Potatoes

Chicken Wrapped in Basil & Bacon From JeremyCooksDinner.com

Southern Mac & Cheese From Martha Stewart