Monday, December 04, 2006

Menu Plan Monday #5

Week of December 4-10, 2006
NOTE: It's good to be back!
Monday: Pizza
NOTE: Mondays are Pizza nights at OurHome. I am usually out during the day running errands and by the end I am usually too tired to think about cooking and I just pop in a DiGiorno Pizza for dinner.
Tuesday: Chicken Teriyaki with white rice and steamed veggies
The above link for the Chicken Teriyaki recipe require registration to America's Test Kitchen's site. Here is the recipe (being shared without permission).
Chicken Teriyaki from America's Test Kitchen
If you prefer to serve whole bone-in thighs and thereby skip the step of boning the chicken, trim the thighs of excess skin and fat, position the oven rack about 12 inches from the heat source, and increase the broiling time to 20 to 26 minutes, rotating the pan once halfway through the cooking time. This recipe was developed to work in an in-oven broiler, not the drawer-type broiler typical of older gas ovens. Mirin, a sweet Japanese rice wine, is a key component of teriyaki; it can be found in the international section of most major supermarkets and in most Asian markets. If you cannot find it, use 2 tablespoons white wine and an extra teaspoon of sugar. If desired, low-sodium soy sauce can be used in place of regular soy sauce. Serve with steamed rice, preferably short grain.
Serves 4 to 6

8 bone-in, skin-on chicken thighs (about 5 ounces each), trimmed, boned, and skin slashed
Table salt and ground black pepper
1/2 cup soy sauce
1/2 cup sugar
1/2 teaspoon grated fresh ginger
1 clove garlic , minced or pressed through garlic press (about 1 teaspoon)
2 tablespoons mirin
1/2 teaspoon cornstarch

1. Position oven rack about 8 inches from heat source; heat broiler. Season chicken thighs with salt and pepper; set thighs skin side up on broiler pan (or foil-lined rimmed baking sheet fitted with flat wire rack), tucking exposed meat under skin and lightly flattening thighs to be of relatively even thickness (see illustration 6). Broil until skin is crisp and golden brown and thickest parts of thighs register 175 degrees on instant-read thermometer, 8 to 14 minutes, rotating pan halfway through cooking time for even browning.
2. While chicken cooks, combine soy sauce, sugar, ginger, and garlic in small saucepan; stir together mirin and cornstarch in small bowl until no lumps remain, then stir mirin mixture into saucepan. Bring sauce to boil over medium-high heat, stirring occasionally; reduce heat to medium-low and simmer, stirring occasionally, until sauce is reduced to 3/4 cup and forms syrupy glaze, about 4 minutes. Cover to keep warm.
3. Transfer chicken to cutting board; let rest 2 to 3 minutes. Cut meat crosswise into 1/2-inch- wide strips. Transfer chicken to serving platter; stir teriyaki sauce to recombine, then drizzle to taste over chicken. Serve immediately, passing remaining sauce separately.

Wednesday: Turkey Soup
Thursday: Easy Pot Roast
Easy Pot Roast by Jean Watnabe Hee
3 to 4 pounds 7-bone chuck roast
salt and pepper to season
2 Tablespoons oil
1 clove garlic, crushed
3 carrots, cut in 3-inch pieces
2 potatoes, quartered
2 onions, halved
1 can cream of mushroom soup (10-3/4 oz.)
1 envelope onion soup mix

Cut roast into 6 to 8 pieces (include bone in): season with salt and pepper. In large skillet, heat oil and brown garlic. Add roast pieces and brown on all sides. Lower heat. Spread cream of mushroom soup over roast pieces: sprinkle onion soup mix over that. Place carrots, potatoes and onions in a skillet. Cover and cook on low heat about 45 to 60 minutes, or until roast and vegetables are fork tender.
Friday: Pot roast leftovers
Saturday: BBQ meatballs on a bun w/ carrot sticks
Sunday: BBQ meatballs leftovers

Update from 3 weeks ago:

The Fiesta Meatloaf was good!!! However, the original recipe was still a little too bland for me, so I served more salsa on the side.

The Hummingbird Cake was delicious!!! If you're wondering what it tastes like, it's almost like a carrot cake.

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