Back After a Week's Break!

Sorry for the week off! I was busy, tired, a little lazy and not overly enthused by the specials. Some good buy one, get one's this week though! We've got another busy week, and I won't be spending much time in the kitchen, but I will still post some recipes. Here's the flyer for the specials. Even though I won't be cooking much, I can still freeze for later!

http://flyer.harristeeter.com/HT_eVIC/ThisWeek/index.jsp?ID6451

Highlights:

• HT Brand Marinated Pork Tenderloin - $5.99 VIC and $3.99 eVic
• HT Brand boneless, skinless chicken breast - buy one, get one
• Stew Meat - buy one, get one
• London Broil - buy one, get one
• 2 lb. bag EZ Peel White Shrimp - Buy one, get TWO - have never gotten this shrimp before. Not sure if it's frozen or if you can re-freeze if it has been frozen??? Probably only makes sense to get if you can freeze the two extra bags you get...unless you have plans to make a huge batch of shrimp and grits!
• Classico Pasta Sauce - buy 2, get 3
• Breyers - buy 2, get 3 - dangerous...

And here ere are some recipes...

Baked Shrimp or Chicken with Noodles

I love this recipe. Love it. It comes from Susan Creighton via, "Bake it Later," a collection of recipes that you can make in advance and bake later. I got this sweet, little booklet for Christmas from my mother-in-law years ago...maybe even before she was my mother-in-law! Considering Colin and I dated 7 years before we got married, that is probably the case. It calls for 2 lbs. of peeled and deveined shrimp. I am a wimp and ask the seafood market to peel and devein shrimp for me, but these EZ Peel Shrimp would probably require very little effort. Substitute chicken for shrimp if you prefer. I'd probably use 4 chicken breasts or the chicken pulled from 2 rotisserie chickens if I were to do that.

• 8 oz. fettucini egg noodles -- I love the Cipriani brand for this recipe. They take no time to cook and don't get sticky when you re-heat them -- these leftovers are just as good the next day!
• 2 lbs. shrimp, peeled, deveined
• 1/4 c. butter
• 1 c. sour cream
• 1 c. mayo
• 1 (10 oz can) cream of mushroom soup
• 1/4 c. dry sherry
• 1 T. chopped fresh chives
• 1 t. Dijon mustard
• 1 c. shredded sharp cheddar
• Optional - a layer of sliced mushrooms and roasted peppers on shrimp (I omit)

Cook the noodles using the package directions, cutting the cooking time in half, drain. Arrange the noodles in a large buttered baking dish. Sauté the shrimp with 1/4 c. butter in saucepan for 5 minutes or until pink. Spoon the shrimp and pan drippings over the noodles. Combine sour cream, mayo, soup, sherry, chives and Dijon in bowl and mix well. Pour over shrimp and sprinkle with cheese. Bake at 350 degrees for 30 minutes or until bubbly. May be prepared one day in advance, just store in fridge overnight. Serves 8.

Slow Cooker Stewed Beef

My sister-in-law emailed this recipe a year or so ago, and now it is also in the famed, "Make it Easy." I think Laura concocted it all by herself. It's very tasty and goes well over rice. Laura comments you could also serve in puff pastry shells for fancy presentation. Love that something out of a crock pot could be fancy!!!

• 1 big or 2 small packages or lean stew beef
• 1 can cream of mushroom soup
• 1 can beef broth
• 1/2 packet Lipton onion soup mix
• 1/4 c. all purpose flour
• 1 or 2 bay leaves
• Thyme (or any other herb you like - rosemary would also be good)
• Salt and pepper to taste

Combine flour, salt and pepper. Put the beef in a bowl and toss to coat. Brown the beef in vegetable oil so all sides are seared. Then pour all good stuff into crock pot. In medium bowl, stir mushroom soup, broth, soup mix and herbs. Pour over beef and stir. Cook as long as you like. The longer the better.

Confession - I don't brown the beef beforehand. Mainly because I try to avoid cleaning pots and pans as much as possible. I usually cook 7 - 8 hours on low, and Colin and I have a gourmet meal waiting for us when we get home. It is terrific. Tonight I experimented by adding carrots and sliced mushrooms.

Grilled London Broil

London Broil is a great buy, especially when on VIC special, and you can eat on it for days. But, it is a cheaper cut of meat and needs a good marinade. So....I phoned Jaquelin to get this recipe. We always have the most delicious steaks in Colerain, and I knew she would have an easy one in mind. I'm sorry not to use proportions, but we'll do it Jaquelin-style. As she says, this recipe is very forgiving. Throw all ingredients into a big Ziploc bag, shake to mix, add the steak and chill in the refrigerator for as long as you can -- a day, an afternoon or even an hour before cooking. Remove from the fridge long enough to get the chill off, then throw on a hot grill and cook 7-8 minutes per side for medium rare. When you take it off the grill, let it sit for a few minutes. Then slice very thinly against the grain and enjoy! For steak sandwiches the next day, sauté onions and at the last minute add the very thinly sliced steak. Cook long enough to warm through, throw it on a hamburger bun and top with swiss, provolone or whatever you choose.

Ingredients:

• Good dash of red wine
• garlic - chopped fresh or dried
• balsamic vinegar
• olive oil
• soy sauce
• little bit of honey - be careful not to use too much, or it will cause the fire to flame up
• little Dijon mustard
• lots of salt and pepper