pure awesomeness for a meal

mmmmmmmmmmmmmmmm i love when my hubby makes ribs! they are fabulous! he started them at 9 am this morning for our 5:30 meal and they were awesome!  in addition, i created a broccoli slaw that was tasty too. (recipe below).

saturday: out for prom and a bday party
sunday: ribs, broccoli slaw, fresh fruit, herbed rolls (recipe below), baked potatoes, and ice cream sundaes
monday: garlic shrimp linguine, bread, broccoli
tuesday: warmed sandwiches, chips and fruit
wednesday--date with josh?
thursday: popcorn shrimp, fries and sweet potato fries, fruit
friday:chicken stir fry, homemade baked egg rolls, rice
saturday: blue cheese burgers
sunday: grilled cast iron skillet fajitas?

herbed rolls
need:
frozen roll dough--thawed (overnight or all day)
melted butter
italian seasoning

do:
cut dough into halves or quarters
dip into hot butter mixed with herbs
layer in a greased bundt cake pan
let raise for 45-60 minutes (covered with a towel)
bake 30-45 minutes 350-375 degrees

broccoli slaw
need:
bag(s) of broccoli slaw
ramen noodles and packet of seasoning
slivered almonds
garlic salt 
butter
red wine vinnegar
apple cider vinnegar
brown sugar
soy sauce
canola oil


brown the crumbled ramen noodles, almonds, garlic salt and sesame seeds in the butter in skillet. cool on paper towel and set aside.

wisk the vinnegars (about 1/4 cup each), brown sugar (1-2 tsp or so), soy sauce (1/4 cup?) and canola oil. toss with broccoli slaw. let sit.

right before serving, toss with the crunchy mix!
ENJOY :) (oh and i added chopped apples to the slaw on my plate...mmmmm)



Grilled cast iron skillet fajitas
NEED:

Chicken Breasts--Boneless/Skinless 

Peppers

Onions

Tomatoes 

Jalepeno (optional) 

olive oil

grapefruit juice 

lime juice (i squeezed fresh limes) 

black pepper (fresh ground is best)

oregeno (i used italian blend) 

garlic powder 

salt (i used kosher) 

chilli powder

cumin 

tortillas 

DO: 

mix together in a big zip lock bag:

olive oil

grapefruit juice  (about a half a small can full)

lime juice (i squeezed fresh limes--2 of them) 

black pepper (fresh ground is best)--i used quite a bit

oregeno (i used italian blend)--about 1 T

garlic powder about 1 T

salt (i used kosher) about 1.5 tsp

chilli powder 1-2 T

cumin- 1-2 T 

add chicken to bag and let marinade up to 5 hours--i had an hour so that is what i did

toss the veggies (minus tomatoes) with cumin, chilli powder, salt and pepper. let them sit on a board all ready to go 

put tomatoes in a bowl so they are ready to go (1/4 to 1/8 of tomato chunks) 

put some oil in a cup/small bowl so it is ready to go 

preheat grill--turn one side to HOT and put cast iron skillet on this side. turn the other side to med-med high.

grill chicken breasts whole until BARELY cooked through on this side. when chicken has a few minutes to go, quickly dump the oil into the hot skillet and then throw peppers and onions in. Let "blacken" while you cut chicken on the bias. Add chicken to the pepper mixture in the skillet and let the juices all mix. when the veggies are almost to the texture/consistency you want, add the tomatoes and let sear.  the skillet is hot so i put all the mix into a bowl to bring inside.

menu for the week....chicken alert--UPDATE

well since baby o.p.s. was born, meals changed!
previous menu

monday: baby born so we had buffalo wild wings
tuesday: on the road for appts so we all had random....i made the yummy buffalo chicken wrap when i got home :)
wednesday: chicken stir fry and homemade egg rolls (had extra time due to the snow day so made homemade...yummy! recipe at the bottom)
thursday: homemade chicken enchiladas--had extra time so made them today :) mmmmm recipe below
friday: ? pecan french toast?
saturday: ? chicken parmesan?
sunday: superbowl super subs, cheesy potatoes with ham, and snackies :) (fruits? veggie tray?)
monday....stay tuned!

homemade egg rolls
NEED:

Egg Rolls

YUMMY YUMMY YUMMY

got this off of a website and made it my own.....and LOVED them.

NEED:

2 tablespoons soy sauce
1 teaspoon corn starch 

finely shredded white cabbage (i bought pre-shredded in the produce section)--and i had even frozen it previously
chopped up bean sprouts--didn't have any on hand so skipped these
a bag of shredded carrots that i chopped up--partial bag in the fridge

egg roll skins found in produce section of grocery store

DO:

Mix soy sauce with corn starch. Set aside.


stir fry garlic a few seconds. add cabbage, bean sprouts and carrots. stir fry until cabbage wilts.


Add reserved soy sauce/corn starch and the vegetables. Cook 1 minute or so until thickened. Remove from heat and allow to cool a little.


Heat oven to 400 degrees.


Spray a cookie sheet with nonstick cooking spray.


Turn eggroll skin so it looks like a diamond. Put filling in center and follow the directions on the package to roll them up :) Mine were more flat....... I used water on my finger tip to "seal them".


Put the rolls seam side down on the pan.


Lightly spray the egg rolls with the nonstick cooking spray. Bake 15-20 minutes until golden brown.


I gave a quick broil at the end to crisp them a tiny bit more :)

 ENJOY--i had mine with duck sauce!

homemade enchiladas: 

NEED:
tortillas 

enchilada sauce (i prefer el paso mild) 

chicken 

cheese (shredded--i prefer the mexican blends) 

refried beans (optional) 

peppers and onions (optional) 

DO: 

**i did not have peppers or onions on hand so  i didn't use them--but if you do, saute them and add them to the chicken mixture before stuffing the tortillas

**i made some with chicken and some with just refried beans and cheese--added sauce to the beans

boil chicken 

spray dish with pam 

add a bit of sauce to the dish

shred with forks

add some enchilada sauce and cheese to shredded chicken--mix

roll into tortillas  

place in pan

pour sauce on top 

sprinkle with cheese

i let mine sit in the fridge overnight 

bake at 350 for about 45 minutes to an hour--i covered with foil for about 35 first. 

ENJOY :)

 

Egg Rolls

YUMMY YUMMY YUMMY

got this off of a website and made it my own.....and LOVED them.

NEED:

2 tablespoons soy sauce
1 teaspoon corn starch 

finely shredded white cabbage (i bought pre-shredded in the produce section)
chopped up bean sprouts
a bag of shredded carrots that i chopped up 

egg roll skins found in produce section of grocery store

DO:

Mix soy sauce with corn starch. Set aside.


stir fry garlic a few seconds. add cabbage, bean sprouts and carrots. stir fry until cabbage wilts.


Add reserved soy sauce/corn starch and the vegetables. Cook 1 minute or so until thickened. Remove from heat and allow to cool a little.


Heat oven to 400 degrees.


Spray a cookie sheet with nonstick cooking spray.


Turn eggroll skin so it looks like a diamond. Put filling in center and follow the directions on the package to roll them up :) Mine were more flat....... I used water on my finger tip to "seal them".


Put the rolls seam side down on the pan.


Lightly spray the egg rolls with the nonstick cooking spray. Bake 15-20 minutes until golden brown.


I gave a quick broil at the end to crisp them a tiny bit more :)

 ENJOY--i had mine with duck sauce!