Seriously, ok not seriously, but still. A website I get a regular e-mail from sent me a weekly menu. I usually get some great stuff. This one, obviously they don't know me at all. Here is the menu for the week:
Monday: Alpine Sausage and Cabbage Sauté
Tuesday: Salsa Chicken, Italian-Style
Wednesday: Onion Chopped Steak and Gravy
Thursday: Chicken Stroganoff
Friday: Caribbean Chicken Sauté with Steamed Zucchini
*Yeah, I won't eat even one thing off that list. Yuck. Guess I'll have to wait for the next e-mail. It better have plain noodles with Parmesan cheese.
2 comments:
For all you sickos thinking these things look good, here's the recipes.
Alpine Sausage and Cabbage Sauté
1 tablespoon vegetable oil
1 pound smoked or fresh sausage, like kielbasa or bratwurst, cut into 1/4-inch slices
4 tablespoons (1/2 stick) butter
2/3 cup grainy mustard, like country Dijon
1 head of green cabbage, coarsely chopped
Heat oil in skillet over medium heat. Cook the sausage, turning often for 7 to 8 minutes. Place butter and mustard in small bowl and microwave on high for 1 minute. Remove and stir until well blended. Set aside. Add 1 cup water to skillet, spread cabbage over cooked sausage. Cover and steam until cabbage is crisp-tender, 5 to 7 minutes. Serve immediately, drizzling mustard sauce over servings. Serves: 4.
Salsa Chicken, Italian-Style
Salt (for pasta water)
8 ounces angel hair pasta
1 pound (about 2) skinless, boneless chicken breasts, cut into bite-sized pieces
2 teaspoons olive oil
1 large onion, coarsely chopped
4 cloves fresh garlic, peeled
1/3 cup parsley leaves
1 14.5-ounce can Italian stewed tomatoes
2 tablespoons lemon juice (about 1/2 of a lemon)
Prepare pasta according to package directions, drain and set aside. Heat oil in large, deep skillet over medium heat. Add onion and cook for 3 minutes. Add chicken to skillet. Cook, stirring frequently until the chicken is no longer pink or about 5 to 6 minutes. Remove skillet from heat.
Put garlic cloves into food processor and chop finely. Add parsley to garlic and mince finely. Add tomatoes, their juice and lemon juice to the processor bowl. Pulse just until all is chopped to a salsa consistency. Return skillet to medium heat. Add salsa and stir to coat chicken. Cook just until sauce begins to bubble. Divide pasta, top with chicken and serve immediately. Serves: 4.
Onion Chopped Steak and Gravy
1 pound ground beef
1/2 cup fine homemade breadcrumbs
1/4 cup milk (any fat content)
1 ½ tablespoons dry onion soup mix
1 envelope brown gravy mix
Combine beef, breadcrumbs, milk and onion soup mix in large bowl. Mix thoroughly with clean hands. Shape into four 1/2-inch thick patties. Cook in skillet over medium heat uncovered for about 5 minutes. Meanwhile, place gravy mix in 2-cup measure, add water per instructions and whisk until well blended. Set aside.
Turn patties and cover for 5 minutes longer. Uncover the skillet, reduce heat to low and add gravy mix. Cook until gravy reaches desired consistency and patties are no longer pink in the center. Serves: 4.
Chicken Stroganoff
Salt (for pasta water)
1 pound fettuccine
1 pound (about 2) skinless, boneless chicken breasts, cut into bite-sized pieces
2 teaspoons olive oil
1 large onion, coarsely chopped
8 ounces fresh button mushrooms, sliced and stems removed
1 clove garlic, minced
1 bag frozen broccoli
2 tablespoons dry sherry, Madeira, Marsala or Port wine
1 10.75-ounce can condensed cream of mushroom soup
1 teaspoon Worcestershire sauce
2/3 cup sour cream
Black pepper to taste
Prepare pasta according to package, steam broccoli and set both aside. Heat oil in skillet over medium heat. Add onions, garlic and mushrooms. Stir. Add chicken and turn heat to medium-high. Cook, stirring constantly, until chicken is no longer pink, about 5 minutes. Add sherry, cook for 1 minute. Add soup, reduce heat to medium-low and stir to combine. Add Worcestershire sauce and sour cream and stir until combined. Season with black pepper. Drain pasta and broccoli and divide among four plates. Top each with chicken and sauce. Serve immediately. Serves: 4.
Caribbean Chicken Sauté with Steamed Zucchini
Chicken:
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground allspice
4 skinless, boneless chicken breast halves, about 6 ounces each
1 tablespoon vegetable oil
Steamed zucchini:
4 zucchini, cut in half, then lengthwise into quarters
1 tablespoon olive oil
2 cloves garlic
Mix chili powder, garlic powder, onion powder, cumin, salt and allspice in large zip-type bag. Place chicken halves one at a time between two sheets of waxed paper or plastic wrap and pound them until 1/2-inch thick. Place chicken pieces in the spice bag, one at a time, seal and shake until each is coated with the spice mixture. Set aside. Heat oil in large skillet over medium heat. Add chicken and cook until lightly browned, 4 to 5 minutes; turn and cook another 4 to 5 minutes. Transfer chicken to platter.
Meanwhile, bring a large pot of water to a boil. Place zucchini and garlic into a steamer basket and steam over boiling water for 10 to 15 minutes, or until tender. Transfer zucchini to a large bowl. Mash the garlic and put in bowl with zucchini. Drizzle olive oil into bowl and toss until vegetables are coated with oil and garlic. Serve immediately with chicken. Serves: 4.
I'm never going to Tomato Street with you again. You are a waste of noodles at that place.
LOL- j/k!!! We'll have to drag the guys there for another "celebratory lunch!!!"
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