Instead of a recipe this week, I wanted to share how I keep myself organized for the week with meals. Since school is starting up soon, many of us do not have time to think about what we are going to have for dinner, let alone going to the grocery store and getting ingredients. This is what I do to keep myself organized, save time and prevent myself from ordering out.
On Sundays, I look through various cookbooks and recipes and make a menu for the week of dinners that I would like to have. I use a small white board that I keep on my fridge and write down the days of the week and the meal that I will make that night for dinner. I try to look for recipes that have similar ingredients so my grocery list is not a mile long. I then make my grocery list and write down all the ingredients I will need for the week. When I get home from a long day of teaching, I know that dinner is planned and I have all the ingredients I need. I hope this helps some of you through the beginning part of the year!
From Boo's kitchen to Yours, ENJOY!
Tuesday, August 17, 2010
Friday, August 13, 2010
Sloppy Hot Wing Joes
These are a very good twist on sloppy joes and they are figure-friendly! This recipe makes a lot and they are even better as left-overs because all the flavors really come together. I usually cut this recipe in half, unless I am making it for dinner guests. This is what I am making tonight : )
Cook Time: 30 min
Ingredients:
2 tablespoons extra-virgin olive oil
2 pounds ground chicken (also can use ground turkey)
2 carrots, peeled and grated (yes this means on a cheese grater)
4 celery stalks, chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
Salt & Pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce
1 cup tomato sauce
1 cup chicken stock
6 quality burger rolls (the harder the bun, the better so it doesn't get soggy)
1 cup blue cheese crumbles (I like to use Feta instead)
2 large dill pickles, chopped
Directions:
1) Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the meat and cook for 5 to 6 minutes, breaking it up with a wooden spoon as it cooks.
2) Add the carrots, celery, onions, and garlic, season with salt and pepper, and cook for 7 to 8 minutes more.
3)Combine the vinegar, brown sugar, Worcestershire, hot sauce, tomato sauce, and stock in a mixing cup and pour over the content of the pan. Mix thoroughly, and simmer for a few more minutes.
4)Split the rolls and toast under the broiler or in a toaster oven. Pile the sloppy Buffalo-style filling onto the buns and top with blue cheese crumbles and chopped pickles.
Serves 6
***Credit to Rachael Ray's Big Orange Book
From Boo's kitchen to Yours, ENJOY!
Cook Time: 30 min
Ingredients:
2 tablespoons extra-virgin olive oil
2 pounds ground chicken (also can use ground turkey)
2 carrots, peeled and grated (yes this means on a cheese grater)
4 celery stalks, chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
Salt & Pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce
1 cup tomato sauce
1 cup chicken stock
6 quality burger rolls (the harder the bun, the better so it doesn't get soggy)
1 cup blue cheese crumbles (I like to use Feta instead)
2 large dill pickles, chopped
Directions:
1) Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the meat and cook for 5 to 6 minutes, breaking it up with a wooden spoon as it cooks.
2) Add the carrots, celery, onions, and garlic, season with salt and pepper, and cook for 7 to 8 minutes more.
3)Combine the vinegar, brown sugar, Worcestershire, hot sauce, tomato sauce, and stock in a mixing cup and pour over the content of the pan. Mix thoroughly, and simmer for a few more minutes.
4)Split the rolls and toast under the broiler or in a toaster oven. Pile the sloppy Buffalo-style filling onto the buns and top with blue cheese crumbles and chopped pickles.
Serves 6
***Credit to Rachael Ray's Big Orange Book
From Boo's kitchen to Yours, ENJOY!
Tuesday, August 3, 2010
Sweet Baked Brie
I have not posted an appetizer recipe yet, so thought I could provide a quick and easy one that I really enjoy. This recipe is also a big hit at any type of get together and I usually have requests to make it.
Prep time: 7 minutes
Cook time: 20 minutes
Serves: 8
Ingredients:
1 sheet of frozen puff pastry (11X17 inches, defrosted)
1 pound wheel of Brie Cheese about 5 inches in diameter
2 tablespoons raspberry jam (you can use any jam you like, I once used a jalapeno jam and it was great!)
1/4 cup sliced almonds, toasted (see note at bottom)
1 egg, beaten with a splash of water
1 box water crackers
Directions:
Preheat oven to 350 degrees
1) Spread the puff pastry sheet onto a counter and roll it to 1/8 inch thick. Trim a few inches of the dough off the ends to square it off (save the scraps).
2) Cut the Brie through the equator into two disks, and place one half on the puff pastry, cut side up. Spread the jam on the cheese, and sprinkle with the toasted almonds.
3) Replace the top half of the Brie. Wrap the dough up and over the Brie, and brush with the egg wash to secure. Place the Brie package on the nonstick baking sheet, seem side down.
4) Cut designs of your choice from the dough scraps and decorate the top of the dough (you don't have to do this), then brush with the egg wash. Bake for 18-20 minutes, or until golden brown. Serve with crackers
***Credit: This is a Rachael Ray recipe from her Big Orange Book
(To toast nuts, use a dry skillet over medium-high heat for 6 to 7 minutes, stirring or tossing often, just until lightly golden).
From Boo's Kitchen to Yours, ENJOY!
Prep time: 7 minutes
Cook time: 20 minutes
Serves: 8
Ingredients:
1 sheet of frozen puff pastry (11X17 inches, defrosted)
1 pound wheel of Brie Cheese about 5 inches in diameter
2 tablespoons raspberry jam (you can use any jam you like, I once used a jalapeno jam and it was great!)
1/4 cup sliced almonds, toasted (see note at bottom)
1 egg, beaten with a splash of water
1 box water crackers
Directions:
Preheat oven to 350 degrees
1) Spread the puff pastry sheet onto a counter and roll it to 1/8 inch thick. Trim a few inches of the dough off the ends to square it off (save the scraps).
2) Cut the Brie through the equator into two disks, and place one half on the puff pastry, cut side up. Spread the jam on the cheese, and sprinkle with the toasted almonds.
3) Replace the top half of the Brie. Wrap the dough up and over the Brie, and brush with the egg wash to secure. Place the Brie package on the nonstick baking sheet, seem side down.
4) Cut designs of your choice from the dough scraps and decorate the top of the dough (you don't have to do this), then brush with the egg wash. Bake for 18-20 minutes, or until golden brown. Serve with crackers
***Credit: This is a Rachael Ray recipe from her Big Orange Book
(To toast nuts, use a dry skillet over medium-high heat for 6 to 7 minutes, stirring or tossing often, just until lightly golden).
From Boo's Kitchen to Yours, ENJOY!
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