Recipe Testing: July 2015

When discussing different ways to use ground beef my husband mentioned Hamburger Helper type meals, minus the pre-processed taste. After some googling I decided to make Taco Mac n' Cheese (found in this article discussing ways to enhance boxed mac n' cheese) and was really impressed! We wolfed down way more than I anticipated. I made a few alterations:

• used half a pound of local grass fed 90/10 ground beef
• added half an onion, finely chopped
• added half a red bell pepper, finely chopped
• added 1 can diced green chilis
• added 1 chipotle pepper in adobo sauce, minced
• added taco seasoning & water per instructions and simmered a few minutes
• added ~1 cup freshly grated cheddar and prepared mac n' cheese to taco beef skillet, stirring to combine
• topped skillet with a layer of freshly grated cheddar & layer crushed corn chips
• broiled on high ~8 inches from heat until cheese is melted

*****

I got a good deal on Boursin cheese spreads and used one to create this Creamy Chicken and Herb Skillet. I found this to be on the far-too-rich side, but my husband really enjoyed it. I served it with steamed asparagus and these Extra Crispy Tossed Potatoes. The potatoes really did turn out crispy, which was impressive considering the minimal amount of oil. The olive oil flavor really predominated the potatoes, though, and I think the addition of minced garlic or another strong flavor would compliment them well.

*****

My husband requested I make Pepperoni Garlic Knots, but I didn't have pizza dough ready to go so instead I offered to make these Easy Pepperoni Rolls. We decided to add some variety to our Pepperoni Rolls by sauteing the pepperoni with minced onion, garlic, and mushrooms before adding it to the biscuit with the cheese. These turned out okay. Next time I would bake them on a baking sheet instead of a pan, and I would try to make them with less dough.

*****

I had left over biscuits (4 total) and decided to make Cinnamon Pull Apart Bread. I winged the amounts for most of the ingredients (trying my best to make 1/4 of the recipe) and wound up with a single layer in my pan, but it turned out super tasty! This would definitely be one to make again.

*****

I made Chocolate Chip Cookies as well. My favorite recipe is still the one on the back of the bag of Nestle chocolate chips. Simple ingredients make for the best cookies. A great tip I learned a few years back for baking cookies is to refrigerate the dough for 30 minutes prior to (and between batches) baking for chewier cookies, or leave the dough room temperature for crunchy cookies!

*****

I made these Slow Cooker Chicken Burrito Bowls for dinner one night and found it created a TON of food. The rice was pretty sticky; next time I'd make it separately. I used this as taco filling for another dinner and it was very tasty. I still have more in the fridge and I think I'll make some freezer burritos with it!

Weekly Meal Plan: Mon, May 27 - Sun, June 2

Mon, May 27:
Roast Split Chicken Breasts, Baked Summer Squash, and Creamed Scallions on Pasta

Note: this squash dish was a huge hit, and very tasty! I added salt and pepper to the breadcrumb mix, but overall I would definitely make this again, next time with more squash!!

Also make: Crock Pot Fennel Infused Chicken Stock, Crock Pot Celery and Carrot Infused Chicken Stock, [Garlic] Naan Bread, and [Modified Peanut Chocolate Chip]Banana Bread Muffins


Tues, May 28:
Indian Butter Chicken & Mushrooms over Jasmine Rice with Homemade Garlic Naan Bread


Weds, May 29:
Chicken Fajita Tacos with Homemade Salsa Rice


Thurs, May 30:
Leftover Butternut Squash Soup with Amish Friendship Irish Soda Bread


Fri, May 31:
Fried Chicken from the Grocery and Salad


Sat, June 1:
I helped a friend run a party tonight where I worked mostly as a cocktail waitress, and I was able to eat the catered food while I was there. My husband was on his own for dinner!


Sun, June 2:
Chicken Chunks in Mushroom Mustard Cream Sauce with Baked Potatoes and Caesar Salad

Also make: Amish Friendship Bread Cinnamon Twists, Chocolate Chocolate Chip Cheesecake Amish Friendship Bread

Prep for work week:
Strawberries with Vanilla Yogurt Dip in Mason Jars
Snow Peas and Carrots with Ranch Cottage Cheese Dip in Mason Jars
Watermelon cut into Chunks
Fried Chicken Salad (Chicken Salad made with the leftover Fried Chicken from Friday)

Chicken Fajitas with Avocado Corn Salad

Prep time: 20 minutes | Cook time: 30 minutes | Servings: 4 - 6

 Ingredients:
2 marinated boneless skinless chicken thighs (I purchase these pre-done at my grocery store, but you could easily prepare your own marinade or purchase a bottled marinade and do this step yourself the night before you make this meal)
1 large onion, 1/3 cup chopped and the remainder sliced
1 bell pepper (I used green), in 1/4 inch slices
1 teaspoon taco seasoning
oz sharp cheddar
fajita size flour tortillas
1 oz can pinto beans
1/4 jalapeno, minced OR 1/2 can mild green chilis (depending on your spiciness preference)
1 package saffron rice (I used Mahatma), cooked according to package directions


1 ear of corn, grilled
1 avocado, chopped
2 small or 1 large garden tomato, chopped (fresh good tomatoes are key here - visit your farmer's market!)
2 tablespoons red onion, minced
1 tablespoon cilantro, roughly chopped
1 1/2 tablespoons sour cream
1 tablespoon mayonaise
1/2 teaspoon salt
pepper


Directions:
Preheat your outdoor grill to medium high heat. Place marinated chicken thighs on grill to receive medium high indirect heat. Grill, turning a few times, until internal temperature reads 175F. While the chicken is cooking place corn ears over direct heat and grill, turning occasionally, about 10 minutes or until husks are charred. Let corn rest 5 minutes, and then shuck corn and set aside to cool.

Melt a scant tablespoon butter in a sauce pan, and saute chopped onion for 3 - 5 minutes. Add jalapeno and saute about 30 seconds. Add pinto beans (including the juice) and stir well. Cook for 5 minutes or until warm and bubbling. Mash beans with a potato masher or fork.

In a saute pan melt 1 tablespoon butter over medium high heat. Add sliced onion, taco seasoning, and saute for 3 - 5 minutes. Add bell pepper, and stir well. Saute another 2 - 3 minutes, or until bottom of peppers begins to brown. Stir well, trying to flip most of the pepper pieces over, and brown the other side for an additional 2 minutes.

With a sharp knife and over a large bowl with high sides slice corn kernels off grilled corn. Turn the knife around and scrape the dull side down the corn cob to remove the pulpy creamy goodness hidden within. Add avocado, tomato, red onion, cilantro, sour cream, and mayonnaise to corn, and stir well to combine. Sprinkle with salt and pepper

Assemble fajitas with refried beans, grilled chicken, Avocado Corn Salad, and cheddar. Serve with Mexican rice.