Saturday, March 23, 2013

Weekly Dinner Menu: March 24-30

This week has several of our family favorites. These are my go to recipes when I feeling kinda stuck on a meal plan.

Coconut Chicken Chili
from Better Homes and Gardens part of our Family Favorites
Coconut Chicken Chili

  • 12oz chicken, chopped
  • 1 onion, chopped
  • 1-1/2 tsp chili powder
  • 1-1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 Tbsp olive oil
  • 1 Tbsp flour
  • 1 (14oz) coconut milk
  • 1 Tbsp peanut butter
  • 1 cup water
  • 1 (15oz) cannelloni beans, rinsed and drained
  • 3 medium carrots, shredded
  • 1 stalk celery, sliced
  • 1 medium green onion, sliced
  • 5 cloves garlic, minced
  • 2 Tbsp. chopped basil
  1. In a large saucepan cook the first 7 ingredients in the hot oil over medium heat for 6 to 8 minutes.  Stir in flour and cook 1 minute more.  Stir in coconut milk, peanut butter and water.  Bring to boiling, stirring occasionally.
  2. Stir in the last 6 ingredients.  Return to boiling; reduce heat.  Simmer, covered for 10 minutes.  Serve with white rice.
  • White rice
  • Wine:  Shiraz

Chili Cheese Frito Burger
adapted from Rachael Ray's Chipotle Burgers with Nacho Top


  • 1-1/2lbs 80% lean ground beef
  • 1/4lb smoky bacon (uncooked), finely chopped
  • 2 Tbsp Worcestershire sauce
  • 2 gloves garlic, minced
  • 3-4 Tbsp grated onion
  • salt and pepper
  • vegetable oil or olive oil for drizzling
For the 3-cheese queso:
  • 2 Tbsp butter
  • 1 round Tbsp flour
  • 1 cup milk
  • 1-1/2 cups (1/3 lb) grated Manchego Cheese
  • 1 cup (1/4lb) shredded Monterey Jack cheese
  • 1/4-1/3 cup grate Parmigiano Reggiano cheese
  • 6 burger rolls, split
For toppings:
  • 1 small can of Hormel chili
  • Fritos
  1. Combine the beef with the bacon, Worchestershire sauce, garlic, onion , salt and pepper.  Form six patties that are thinner at the center and thicker at the edges for even cooking.  Drizzle with a little oil.
  2. Heat a cast iron skillet or double-burner griddle pan over medium-high heat.
  3. Melt the butter in a small pan over medium heat.  Whisk in the flour, cook for 1 minute, then add the milk.  Cook to thicken, then melt in the cheeses.
  4. Meanwhile, grill the burgers for 5 minutes on each side for medium, a minute less per side for rare, a minute more per side for medium-well doneness.
  5. Place the burgers on the bun bottoms and top with the cheese sauce, chili and Fritos.  Set the bun tops in place and serve.
  • Tater Tos
  • Green Beans
  • Beer:  Dos Equis Amber

Cheesy Vegetable Chowder
from Lulu the Baker
Cheesy Vegetable Chowder

  • 2 Tbsp butter
  • 1/2 cup chopped onion
  • 1 cup finely chopped carrot
  • 1 celery stick, finely chopped
  • 1 Tbsp minced garlic
  • 4 cup chicken broth
  • 2 large baking potatoes, peeled and chopped
  • 1 Tbsp flour
  • 1/2 cup water
  • 2/3 cup milk
  • 2 cups chopped broccoli
  • 2 heaping cups shredded cheddar cheese
  1. Melt butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt and serve.


  • bread
  • salad
  • Wine:  whatever your favorite is would be great with this comfort food.

Chicken Cordon Blue Casserole
Family Favorite File


  • 1 cup sour cream
  • 1-1/2 cups chicken broth
  • 1 Tbsp dijon mustard
  • 1/4 tsp ground black pepper
  • 1-1/2 cups instant rice, uncooked
  • 20oz fully cooked diced chicken breast
  • 4-1/2 oz diced ham
  • 6oz swiss cheese, either shredded or cut into pieces
  • 1 cup frozen peas (optional)
  • 1cup corn flakes, crushed
  • 1/2 cup grated parmesan cheese
  • 2 Tbsp butter, melted
  1. Preheat oven to 400.  Whisk together first 4 ingredients.  Add next 5; stir to continue.
  2. Pour mixture into a 13x9-inch baking dish and spread evenly.
  3. Mix together crushed corn flakes, parmesan cheese and melted butter in a small bowl.  Sprinkle evenly over top of casserole.
  4. Bake uncovered on center oven rack for 30 minutes until heated through and topping is golden brown.
  • salad
  • Wine:  Chardonnay

Garlic Roasted Cod with Mashed Potato Crust
from Food & Wine part of our Family Favorites
Garlic Roasted Cod with Mashed-Potato Crust

  • 2 lbs baking potatoes
  • 1-1/4 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 4 Tbsp butter, at room temp
  • 1/2 cup heavy cream
  • 2 lbs cod fillets
  • 2 tsp cooking oil
  • 4 cloves garlic, minced
  1. Heat oven to 450.  Put the potatoes in a medium saucepan of salted water.  Bring to a boil and continue to boil until tender, about 15 minutes.
  2. Drain the potatoes and put them back into the saucepan along with 3/4 tsp of the salt and 1/4 tsp of the pepper.  Mash the potatoes over very low heat, gradually incorporation the butter and cream.
  3. Rub the cod with the oil and sprinkle the remaining 1/2 tsp salt and 1/4 tsp pepper.  Put the cod in a large roasting pan, sprinkle the fillets with the garlic, and then spread with mashed potatoes.  Roast until the fish is nearly done, 8-10 minutes for 3/4" fillets.
  4. Heat the broiler.  Broil the fish until the potatoes are brown, about 2 min.
  • grilled asparagus
  • WINE:  California Chardonnay

Going out to eat for a special occasion
I'm hoping for The Melting Pot (wink, wink, nudge, nudge)

Beer Braised Pot Roast with mushrooms
from Southern Food part of our Family Favorites
Beer-Braised Pot Roast With Mushrooms

  • 2 bags bacon bits
  • 1 cup chopped onions (optional)
  • 4-6.5oz cans of mushroom pieces
  • 1 pot roast, about 3-4 lbs
  • 4 Tbsp flour, divided
  • 1 Tbsp grill seasoning
  • olive oil or vegetable oil
  • 1 cup beer
  • 1 cup beef broth
  • 4 Tbsp cold water


  1. In a Dutch oven over medium heat, heat a small amount of oil.  Add bacon bits and cook for a few minutes.  Stir in the mushrooms and cook another 3-4 minutes.  Remove and set aside.  Combine 2 Tbsp of flour with the grill seasoning.  Coat the roast thoroughly on all sides with the mixture.  Add enough oil to the pan to coat the bottom.  Sear beef on all sides.
  2. Add the bacon and mushrooms back to the pan along with the beer and broth.  Cover tightly, reduce heat to low and cook for 4 hours.
  3. Remove roast and mushrooms to a bowl and set aside.  Bring broth to a simmer.
  4. In a small bowl or cup, combine the remaining flour with the water, stirring or whisking until smooth.  Stir into the simmering broth and continue cooking, stirring, until thickened.  Add the beef and mushroom mixture back to the gravy and heat through.  There is enough gravy leftover to be able to use for other things.
  • Wild rice pilaf
  • Wine:  Cabernet or Merlot

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