Recipe Of The Week

Delicious Slow Cooker Pot Roast

8/15/2018

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Ingredients

1 pound medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
1/4 cup Dijon mustard
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion
1-1/2 cups beef broth

Directions

Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast.
Place in slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. If desired, top with minced thyme.
Serve with warm dinner rolls and enjoy!

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Back To School Sandwich Roll-ups

8/8/2018

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Ingredients
This recipe makes 6-8 pinwheels.

2 large tortillas (look for “burrito size”)
4 large leaves of lettuce, your choice.
10-12 slices of deli ham (equates to a small package, 9 oz)
8 slices of cheese
4 tablespoons of cream cheese
toothpicks

Directions

Lay the tortillas flat and spread about 2 tablespoons of cream cheese on each.
Next, layer the ham onto the tortillas.
On top of the ham, add lettuce.
The last ingredient, add on the 4 slices of cheese to each tortilla.
Roll the tortillas tightly and slice into 2-inch sections.
Use a toothpick or reusable food picks to secure each wheel.

You can serve these immediately or store in the refrigerator. Pack the school lunch with a cool pack.

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Teriyaki Beef Stir Fry

8/1/2018

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Ingredients
For the stir fry:

1 1/4 lbs thinly sliced steak such as flank steak or sirloin
3 cups of mixed vegetables (such as broccoli florets and sliced bell peppers)
salt and pepper to taste
1 tablespoon vegetable oil

Optional garnishes: sliced green onions and sesame seeds

For the sauce:

1/4 cup soy sauce
1/2 cup water
1/4 cup brown sugar
2 teaspoons minced garlic
2 teaspoons minced ginger
1 tablespoon of honey
1 teaspoon toasted sesame oil
1 tablespoon + 1 teaspoon cornstarch

Directions
For the sauce:

Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.

For the stir fry:

Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste. Cook for 3-5 minutes or until vegetables have started to brown and soften. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp tender remove them from the pan and set aside.
Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
Place half of the steak in the pan and season generously with salt and pepper. Cook for 2-3 minutes on each side or until just cooked through. Set the first batch of steak aside and repeat the process with the rest of the beef.
Add all of the meat and vegetables back to the pan. Pour the sauce over the top and cook for 2-3 minutes over medium high heat until warmed through.
Garnish with sesame seeds and sliced green onions if desired.

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Hawaiian BBQ Chicken Wraps

7/25/2018

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Ingredients

1 Tablespoon olive oil
1 pound boneless skinless chicken breasts (about 2 breasts), cut into bite-size pieces
salt and freshly ground black pepper
1/2 cup barbecue sauce
1/2 cup shredded mozzarella cheese
2/3 cup pineapple , chopped (fresh or canned)
1/4 red onion , chopped
1 romaine heart , chopped
1/4 cup fresh cilantro , chopped
4 large flour tortillas (wheat or white)

Directions

Heat oil in a large skillet over medium high heat.
Add chicken pieces to the pan and season with salt and pepper. Cook, flipping once until chicken is cooked through and golden brown.
Remove pan from heat. Add barbecue sauce to the pan and toss chicken to coat.
Place tortilla on a plate. Layer with a spoonful of barbecue chicken, cheese, pineapple, onion, chopped romaine and cilantro.
Roll, burrito style and secure with a toothpick. Serve immediately.

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Summertime Fruit Salad

7/18/2018

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Ingredients

2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup packed brown sugar
1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups cubed fresh pineapple

2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries

Directions

Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
In a large clear glass bowl combine the pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

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Baked Spaghetti & Meatballs

7/11/2018

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Ingredients

Cooked meatballs (about 1½ doz)
24 oz jar marinara sauce
½ yellow onion (diced)
3 cloves garlic (crushed)
1 tsp Italian seasoning
2 TBSP olive oil
I box of spaghetti noodles
1-2 cups grated cheese (colby-jack, mozzarella etc.)
½ cup grated Parmesan

Directions

In large cast iron skillet, sauté onions in olive oil over med/low heat. Add in garlic and continue sautéing until onions are tender.
Add cooked meatballs.
Add marinara sauce and tsp Italian seasoning.
Heat over med/low heat for about 20-30 minutes.
In separate large pot, cook spaghetti noodles according to package directions (under cook by 2 minutes).
With large slotted spoon, scoop meatballs from sauce and set aside.
Scoop cooked spaghetti (with large slotted spoon) into marinara sauce. Add in about ½ cup pasta cooking water. Gently stir until pasta is fully coated with sauce.
Add cooked meatballs to top of spaghetti.
Top with grated cheese & parmesan cheese.
Bake at 350* for approx 20-30 minutes or until hot and bubbly and cheese is melted.

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Grilled Corn on the Cob

7/5/2018

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INGREDIENTS

6 ears corn
6 tablespoons butter, softened

salt and pepper to taste

DIRECTIONS

Preheat an outdoor grill for high heat and lightly oil grate.
Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Red, White & Blue Pudding Cookies

6/27/2018

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Ingredients

1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
1 egg
1 box (3.4 ounces) INSTANT Vanilla Pudding Mix (just the mix, don’t make the pudding)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups all purpose flour
1/4 cup red and blue sprinkles (or any colors)
3/4 cup 4th of July M&Ms (or any color of M&M)

Directions

Note this dough requires chilling.
Cream butter and brown sugar in the bowl using a mixer. Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms.
Scoop 2 tablespoon balls of cookie dough onto a cookie sheet. Cover and chill for at least 30 minutes.
Preheat oven to 350°F. Line cookie sheets with parchment paper. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month

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Classic Homemade Vanilla Ice Cream

6/20/2018

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Ingredients

4 eggs
2 cups white sugar
2 (12-ounce) cans evaporated milk
1 (14-ounce) can sweetened condensed milk
1 tablespoon pure vanilla extract
Whole milk

Directions
With an electric mixer, cream eggs and sugar. Add evaporated milk, condensed milk, and vanilla. Beat well. Pour into an electric ice cream churn. Add whole milk to fill line. Insert dasher. Pack cooler 1/3 full with ice. Add a layer of rock salt. Repeat layering with ice and salt until full. Note: be careful not to overfill, spilling salt into the churn. When machine starts to labor or shut off, remove the dasher and drain water. Fill with more ice and salt. Cover with a towel and let harden.

* For fruit ice cream such as strawberry or peach: 2 cups sliced fresh fruit covered with 1 cup sugar. Add to mixture before whole milk, and mix well. You can also add chocolate or caramel syrup to the mix to change flavors, as well as cookie pieces, pecans or other nuts, or your favorite topping to make a new creation.

Note: For those concerned about raw eggs, pasteurized liquid eggs may be substituted.

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Father's Day Macho Nachos

6/13/2018

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Ingredients

6-8 large handfuls of corn tortilla chips
1 1/2 cups cheddar cheese, shredded
1 1/2 cups pepper jack cheese, shredded
1 (15 oz) can of chili (your favorite brand works)
1/2 cup sliced black olives
1/2 cup sliced, pickled jalapeños
1/2 cup diced tomatoes
3/4 cup sour cream
2 green onions, diced
salsa

Directions

Preheat the oven to 400 degrees F.
In an oven safe pan or baking sheet lay half of the chips, then top with half the can of chili, 1/2 of the cheddar cheese, and 1/2 of the pepper jack cheese. Repeat the layering; chips, chili, cheese.
Bake in the oven for 5-10 minutes, or until the cheese is melted and gooey.
Quickly top with the black olives, jalapeños, diced tomato, sour cream, and green onions. Serve hot with a side of salsa. Enjoy!

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