New Recipes for April 28 - May 4

A follower gently suggested I post recipes earlier than Sunday. I know...you need the recipes BEFORE you do your Sunday shopping. I had the best intentions of doing that this week. I was actually going to post on Friday, but as you can see that did not happen. So, here we are. At least it's not Sunday night!!! I'll try to be better!

Lots of buy one, get one specials this week! Remember, you can get 1/2 off one, if you don't need or want two!

Here's a link to the flyer -- http://flyer.harristeeter.com/HT_eVIC/ThisWeek/index.jsp?ID3846

And here are some deals I like:

• Rotisserie Chicken - $4.99 - Chickens are always $4.99 on Sunday, wonder if they'll be $2.99 this week? Also, if you go in the evening and there are some left, they may put a $2.00 off sticker on the container. These chickens are delicious by themselves or over a salad and great to use in recipes.
• HT Farmers Market Hot House Tomatoes - $2.49/pound
• Yellow or Zucchini Squash - $1.79/pound
• HT Ribeye - $5.99/pound
• Sargento Shredded Cheese - buy one, get one
• HT Sour Cream - buy one, get one
• Mama Lucia Meatballs - buy one, get one
• Nature's Own Whole Wheat Bread - buy one, get one
• Ortega Taco Sauce - 2/$3
• Old El Paso Taco Shells - 4/$5
• Old El Paso Taco Seasoning - buy one, get one
• Ortega Refried Beans - 3/$3
• HT Salsa - $1.97

Sunday - Taco Night!

These specials seem to have a Mexican theme. Would be easy to get some lean ground beef and do tacos one night. Especially with sour cream, shredded cheese and tomatoes also on special. Just mix the taco seasoning with either beef or chicken (could use shredded chicken from a rotisserie chicken) and add to the taco shell with chopped lettuce and your choice of garnish. I can't remember if you add the seasoning to the beef/chicken before or after you brown and drain, but I'm sure there are directions on the packet. Yumm...the shredded chicken would be muchas bueno (I took French, not Spanish) in a soft taco shell with that soft white cheese you get at El Rodeo. Unfortunately I have no idea what kind of cheese that is or where you can find it...

Monday - Summer Squash Frittata

Raleigh's expecting a high of 94 today and highs in the 80's the rest of the week. It is going to feel like Summer, so I will include this recipe. It comes from the July 2007 issue of Southern Living. As Southern Living says it is fantastic warm or cold and can be served with tomato sauce or salsa. The recipe makes 6 - 8 servings and requires an ovenproof skillet. I think cast iron would work well, but the one I have and love is the Berndes Tradition Skillet. It's a non-stick pan with a wooden handle, and is also ovenproof. It came from Colin's aunt's wonderful, wonderful store, Kitchenworks, located in Chapel Hill. This store has everything kitchen-related! If Martha doesn't have it, you don't need it! Check it out...Berndes specials going on now--http://www.kitchenworksinc.com/static.php?page=home

• 3 T. butter
• 2 small zucchini, cut in 1/2 inch cubes
• 2 small squash, cut in 1/2 inch cubes
• 1 small onion, chopped
• 12 eggs, lightly beaten
• 1/2 c. sour cream
• 1 t. kosher salt
• 3/4 t. ground pepper
• 1/3 c. fresh basil, chopped

Melt butter in 10 inch ovenproof skillet over medium-high heat. Add zucchini, squash and onion. Sauté 12-14 minutes or until the onion is tender. Whisk together the eggs, sour cream, salt and pepper. Pour over vegetable mixture in the skillet. Bake at 350 degrees for 33-35 minute. Sprinkle with basil and serve.

Tuesday - Easy Creamed Chicken

This is my mother-in-law's recipe from "Make it Easy." It serves 10 and goes well over rice, pasta or in puff pastry. It calls for 4 - 6 chicken breast halves, cooked and cut in bite-size pieces. But you could use 2 rotisserie chickens and shred the meat as you pull it off. That makes the recipe even easier! I made it when 2 other couples and our usual +1 came over for supper. The guys kept dipping the tops of the puff pastry into the left over creamed chicken. It was a hit! I rarely have 10 people to serve so I would probably half it when I make it. You could also make the full recipe and freeze what you don't need for later.

• 4-6 chicken breast halves, cooked in bite size pieces
• 1 c. butter
• 1 pound fresh mushrooms, chopped (I put in Cuisinart to save time)
• 1 clove garlic, chopped
• 4 spring onions, chopped, with some green tips
• 2 c. chicken broth
• 6 T. all-purpose white flour
• 2 cups half-n-half
• 1/2 c. fresh parsley, chopped

In large sauté pan, melt butter and sauté onions, garlic and mushrooms about 8 - 10 minutes, until lightly cooked. Stir in flour and mix well. Add chicken broth and half-n-half, stir until thickened. Add chicken and season to taste. Stir in parsley, reserving some for garnish.

Wednesday - Cinco de Mayo! - Chicken Enchiladas

No wonder there are so many Mexican-themed specials this week. I just clued in that it will be Cinco de Mayo on Wednesday! This is a really delish enchilada recipe that calls for shredded rotisserie chicken -- trying to find a lot of recipes with shredded chicken so you can take advantage of the HT deal. It is so very yumm and makes about 10 enchiladas. I make the full recipe in two separate casseroles so Colin and I can freeze half for later. It is Alicia Wardlaw's recipe from "Make it Easy."

• 1 rotisserie chicken, shredded
• 8 oz. cream cheese, softened
• 1 envelope McCormick's enchilada sauce mix
• 1 1/2 bags shredded Mexican blend cheese
• 1/4 sweet onion, diced
• 1 can (8 oz) tomato sauce
• Diced jalapenos, if desired
• 10 small flour tortillas

Make the enchilada sauce as directed on step #1 of the McCormick's envelope. Let it cool a bit before using. Mix the shredded chicken and diced onion into the cream cheese. Add half a bag of shredded cheese to the mixture. Add a few tablespoons of the enchilada sauce and mix it all up. Add jalapenos if you wish. Lightly coat 9 x 13 casserole dish with some of the enchilada sauce. Spoon about 1/4 c. chicken mixture into each tortilla. Roll and place into baking dish seam side down. Once all enchiladas are rolled and in dish, cover with remaining sauce and sprinkle with remaining cheese. You can freeze the dish at this point. If frozen, thaw in refrigerator overnight before baking. Bake at 350 degrees for 20 - 25 minutes or until cheese is bubbly.

Thursday - Spaghetti and Meatballs

I've got so much pasta and pasta sauce from previous VIC specials. Just need the Mama Lucia Meatballs that are buy one, get one this week!

Friday - Steak and Tomato Pie

With this warm weather and the tomatoes and shredded cheese on VIC special, this is a no-brainer. The tomato pie is Colin's aunt, Mary-Lynn's recipe. I LOVE it and don't even like tomatoes. It goes extremely well with Colerain sweet corn! Have that to look forward to in July!

• 2 - 3 tomatoes, sliced - I remove the seeds so the tomatoes aren't quite as runny
• 1 bag shredded mozzarella (2 cups)
• basil
• 1/4 c. olive oil
• 1 frozen deep dish pie crust

Dump cheese into pie crust. Sprinkle with pieces of basil - the more, the better in my opinion. Top with sliced tomato and put pieces of basil in between tomato layers. Pour olive oil over tomatoes and cook at 350 for about 45 minutes. It may need to cook a little longer, but cover with foil if the pie crust looks too brown.