I’m not buying any new meat this week; we’re using the rest our Angel Food meat. I’m trying some thrilling new recipes (the fried chicken, the quiche, and the ribs). Oh boy, I’m excited!
Monday: chicken curry with vegetables
Tuesday: quiche and fresh fruit
Wednesday: steak, potatoes, and grilled corn
Thursday: oven-fried chicken, dinner rolls, Parmesan zucchini
Friday: take out
Sunday: Ribs, baked yams, peas
Chicken curry with vegetables
This recipe does take awhile. I work on it throughout the afternoon while the kids are napping.
1 onion sliced (I use purple)
fresh or frozen broccoli
2 chicken breasts
about 3 cups of diced potatoes (I like the tri-colored potatoes from Trader Joe’s; for this recipe, I’d use about half the bag)
six carrots, sliced
one bottle of red or yellow curry sauce from Joe’s (see note below)
Heat oven to 350. Place chicken breasts in a baking pan and drizzle both sides with olive oil. Sprinkle both sides with olive oil. Place in the oven for 20 minutes. Take out, turn over the breasts, and add the sliced onions. Place back in oven for about 20 more minutes. Put chicken and onions to the side.
Place potatoes into the baking pan and drizzle with olive oil. Put in oven (at 350) for about 45 minutes, stirring once or twice as it cooks.
Meanwhile, steam the carrots and broccoli in a pot. Drain and set aside. Dice the chicken when it is cool enough.
Toss the potatoes, chicken, cooked carrots and broccoli, and onion slices together. Serve with curry sauce over it.
Note: If you don’t live near a Joe’s, you can make your own curry sauce with one can of coconut milk or light coconut milk and some red curry paste or yellow curry powder. (Red is more spicy than yellow). Just heat up the milk in a saucepan and whisk in the curry to taste. You don’t need much red curry paste to make it spicy, so be careful.
1 tablespoon butter
1/2 onion, chopped
1/2 cup Ranch dressing
1/2 cup milk
1 (8 ounce) package Cheddar cheese, shredded
salt and pepper to taste
½ a can of Rotel, drained
Preheat oven to 425 degrees. Heat butter in a large skillet over medium heat. Saute onion until soft. Whisk together eggs, Ranch dressing and milk. Stir in shredded cheese. Season with salt and pepper. Stir in ½ a can of Rotel (drained). Pour egg mixture into a glass baking dish (8x8 or round). Bake at 350 for 1 hour. Let sit for 15 minutes before serving.
Serve with fresh fruit.
Steak, potatoes, grilled corn
It’s grillin’ night! I’ll marinate the steak all day, and Chad will grill it. For the corn, you can either wrap it in foil before you grill it, or put it straight on the grill if you prefer it a blackened.
For the potatoes, cut into small pieces (I’ll use the remainder of the tri-colored potatoes from earlier this week). Place potatoes in a baking pan. Drizzle with olive oil, sprinkle with salt and pepper. Roast at 350 degrees for 45 minutes, stirring once or twice as they cook.
Oven-Fried Chicken (from The Barefoot Contessa: Family Style)
About 8 chicken pieces (I’ll use breasts, drumsticks, and thighs)
1 quart buttermilk (to make your own buttermilk, add 1 Tbsp of vinegar to each cup of milk and let it sit for 5 minutes)
2 cups all-purpose flour
1 Tbsp kosher salt
1 Tbsp freshly ground black pepper
Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate overnight.
Preheat over to 350. Combine flour, salt, and pepper in large bowl. Take chicken out of buttermilk and thoroughly cover each piece with flour mixture. Pour oil into a large stockpot to a depth of 1 inch and heat to 360 degrees on a candy thermometer.
Place several pieces of chicken into the pot at a time, fry for about 3 minutes on each side until coating is light brown. Remove chicken from oil and place each piece on a metal baking rack set on a sheet pan (I don’t have a rack, so I’m just going to use a regular baking pan). Allow oil to return to 360 before frying the next batch. When all chicken is fried, bake for 30-40 minutes, until it is no longer pink inside.
I’ll serve with store-bought dinner rolls (or maybe the pre-made Pillsbury ones) and steamed broccoli.
3 zucchinis, sliced lengthwise in ¼ or ½ inch slices
2 cloves garlic, pressed
Place zucchini slices in a baking pan. Sprinkle garlic over the slices. Bake in oven for about 30 minutes until tender. Sprinkle with Parmesan cheese and serve.
Campbell’s Honey Barbeque Ribs
Four pounds pork spareribs (we only have 1 ½ racks of ribs)
1 (10.5 ounce) can Campbell's® Condensed French Onion Soup
3/4 cup ketchup
1/3 cup honey
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
Cut ribs into serving pieces. Place ribs in 6-quart saucepot. Cover with water. Heat to a boil. Reduce heat to low. Cover and cook 30 minutes. Drain. Mix soup, ketchup, honey, garlic powder and black pepper in 2-quart saucepan. Heat to a boil. Reduce heat to low. Cook 5 minutes. Place ribs on lightly oiled grill rack over medium-hot coals. Grill 20 minutes or until no longer pink and glazed, turning and brushing often with soup mixture.
I bake them like regular baked potatoes. I peel them first, rinse them off, dry with a paper towel, and wrap in foil. They need to bake for at least an hour at about 350. If they’re too tasteless, you can add cinnamon and a little sugar.