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New Orleans style shrimp and rice
Quattro fettucine alfredo, broccoli
Meyer lemon salmon, asparagus
crockpot cheddar beer chicken tacos, black beans, guacamole
drunken noodles
Cajun red snapper with lime beurre blanc, green beans
braised short ribs, cheddar polenta, carrots

Wednesday, January 28, 2015

Crockpot Balsamic Pot Roast

Crockpot Balsamic Pot Roast
We have had a cold winter this year, it was 75 degrees yesterday, but overall, it has been cool for Houston. On Mondays, I don't get home until after 5pm because of Miss F's dance class. Crockpot meals are such an easy way to have a home cooked meal even when we get home late in the evening. I thought for sure C would call out the vinegar usage, but he didn't recognize it at all, thank goodness. He even took leftovers for lunch the next day.  This makes a large amount of food, so we both got to enjoy leftovers. I adapted this recipe from Julie's Eats and Treats.
Crockpot Balsamic Pot Roast

1 cup beef broth
¼ cup brown sugar
2 tablespoons balsamic vinegar
2 tablespoons flour
1 tablespoon soy sauce
¼ teaspoon crushed red pepper flakes
2 cloves garlic, pressed
3 pound beef roast
1 pound carrots, peeled and chopped
1 pound red potatoes, quartered
1 small onion, chopped

In a small bowl, whisk together the beef broth, brown sugar, balsamic, flour, soy sauce, red pepper and garlic. Set aside. Spray the bowl of the crockpot with cooking spray, place the roast in the bowl. Top with the carrots, potatoes and onion. Pour the broth mixture over top, cover and cook on low for 8 hours.
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Monday, January 26, 2015

Sesame Chicken and Green Beans

Sesame Chicken and Green Beans
Sesame chicken and green beans may overtake Sriracha Chicken Stir Fry as my most favorite quick and easy stir fry dish, especially since it doesn't involve peeling any carrots, which I despise.  I had never made a stir fry using boneless chicken thighs before and I totally regret not trying it sooner.  It made for such a flavorful dish that wasn't dried out at all, it really was amazing.  This meal was a huge hit at our house, which meant the leftovers all got sent out for lunch.  Which made me a little bit sad that I didn't get any.  Next time, I will be sure to make more!  This dish was inspired by Tastes Lovely, but very little of the recipe stayed the same.  I really changed up most of it to better suit my tastes.
Sesame Chicken and Green Beans

2 tablespoons soy sauce
1 tablespoon oyster sauce
½ cup chicken broth
1 tablespoon corn starch
1 teaspoon Sriracha
½ teaspoon sesame seed oil
1 teaspoon rice vinegar
1 teaspoon minced ginger
1 garlic clove, minced

2 teaspoons vegetable oil
1 pound green beans, chopped
½ yellow onion, sliced
1 pound skinless, boneless chicken thighs, cut into bite sized pieces
1 tablespoon sesame seeds
2 cups cooked white rice

In a small bowl, whisk together the soy sauce, oyster sauce, broth, corn starch, Sriracha, sesame oil, rice vinegar, ginger and garlic. Set aside.

Heat a wok or large skillet over medium-high heat the vegetable oil. Add the green beans, onion and chicken; saute for 3 to 5 minutes, until the beans are crisp tender and chicken is cooked through. Pour the sauce over the chicken and vegetables, toss well to coat. Cook for 1 to 2 minutes, until the sauce thickens. Sprinkle with the sesame seeds and serve over rice.
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Friday, January 23, 2015

Pork, Pineapple and Peppers

Pork, Pineapple and Peppers
This recipe is an adaptation of a dish my old roommate used to make. It is a comforting dish for me, I have been eating it for nearly 15 years, man am I old!  I changed up the original recipe from chicken to pork, because I had thick cut pork chops that needed to be used, but boneless skinless chicken breasts work great as well.  I had several cans of pineapple on hand from the cupcake towers for Miss F's birthday party, so this was a great way to use one of those up.  Miss F refused to eat the pineapple, the kid can eat her weight in Dole Whip, but if you get the fruit in front of her, she flat out refuses.  Drink pineapple juice?  Sure.  Try the fruit?  No way.  Silly girl. 
Pork, Pineapple and Peppers

1 tablespoon olive oil
1 onion, chopped into bite size pieces
1 pound pork loin, cut into bite size pieces
1 bell pepper (any color), chopped into bite size pieces
1 clove garlic, minced
1 teaspoon ginger, minced
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
1 can (8 ounces) pineapple chunks in juice
1 can (14.5 ounces) stewed tomatoes
2 cups chicken broth
2 tablespoons corn starch
3 tablespoons water
2 cups cooked brown rice

In a large skillet, heat the oil over medium-high heat. Add the onion, pork, bell pepper, garlic and ginger and saute until the pork is cooked through, about 3 to 5 minutes. Stir in the soy sauce, Worcestershire, pineapple, tomatoes and chicken broth. In a small bowl, whisk together the corn starch and water, whisk the slurry into the pan and bring to a simmer for 2 minutes more. Serve over brown rice.
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