Week Three

I'm a little behind on this post as I have been dealing with other things. Sorry!

Day One

Birthday request from Aaron: chicken wings

Boil fresh chicken wings for about 5 minutes. Remove from water, place in strainer and allow to drain until mostly dried. Bread with half corn starch, half flour, seasoned to taste if desired. They can also be put in as is. Deep fry at 350- 375 degrees for 12 minutes. Serve with (T. Marzettis) Blue Cheese dressing and carrot and celery sticks.


Day Two

Bruschetta and salad

Soon I will be able to make my own bruschetta when I have tomatoes.... very soon. Until then I buy the jar of bruschetta topping from Trader Joes. Toast slices of French or Italian bread and toast until lightly brown. Add bruschetta to each slice. Top with fresh mozzarella and Parmesan cheese. Broil until cheese is melted and bruschetta is hot. I will also serve with a living lettuce wedge salad consisting of lettuce, carrots celery, green onion, bell peppers, cherry tomatoes, and cucumber. Top with favorite dressing.


Day Three

Tuna Casserole

Home made shells and cheese, cream of mushroom soup, two cans of drained albacore tuna, and fresh black pepper mixed and put in a hot skillet until bottom is lightly browned. I will serve this with green beans. Nothing fancy, but the kids love it.


Day Four

Grilled Swordfish, our favorite broccoli, and African wedding rice

Cook rice according to package instructions. (I can't give you the recipe for African Wedding Rice as I don't know the spice ratios or contents. A friend of mine spent 6 months in Africa and brought me home a BIG BAG FULL OF SPICES!!! (And fabric. What a GREAT friend! Thanks Jon!!) In this bag was a packet of wedding rice seasoning, that is traditionally eaten at weddings. So good!
Rub swordfish steaks with olive oil. Season steaks with garlic powder, salt and pepper. Grill until medium well. Saute broccoli florets over medium high heat with a tablespoon of olive oil, a half tablespoon of butter, three tablespoons of water and a few tablespoons of honey. Salt to taste.

Day Five

Coconut Curry chicken. I follow this recipe:

* 1/2 cup coconut milk
* 1 tablespoon red curry paste
* 1 pound skinless, boneless chicken breast, cut in bite-sized pieces
* 2 cups coconut milk
* 3 tablespoons fish sauce
* 1 tablespoon brown sugar
* 3/4 cup bamboo shoots, drained
* 2 cups frozen mixed vegetables, thawed
* 1/2 red bell pepper, sliced
* 1/2 orange bell pepper, sliced
* 3/4 cup fresh Thai basil leaves
* 2 tablespoons fresh lime juice

Directions

1. Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.


Day Six

Carnitas

* 4 tablespoons seasoned salt
* 4 pounds pork butt or shoulder cut into 2-inch cubes, some but not all of the fat removed
* 1 cup water
* 1 teaspoon liquid smoke
* 1 medium onion, quartered
* 5 large garlic cloves
* Warm tortillas, for serving

Sprinkle the pork with the seasoned salt.

Preheat the oven to 350 degrees F.

Put a roasting grate at the bottom of a roasting pan and pour 1 cup of water into the bottom of the pan along with the liquid smoke. Arrange the pork on the grate and top with the onion and garlic. Cover the pan with a lid or aluminum foil.

Bake for 2 hours, then remove the cover and bake until the pork is fork tender, about 1 more hour.

When cooked through, transfer the pork to a large bowl. Shred the meat and stir in the pan juices. Serve with warm tortillas or use when making tacos, tamales, etc.
I'm using it to make corn tortilla tacos with shredded Monterrey cheese, lettuce, avocado and salsa.


Day Seven

Mama's not cooking. Fend for yourselves.