Specials and Recipes for 5/5 - 5/11

Very proud of myself for starting this entry on Saturday instead of Sunday! Hopefully I'll actually post it today!


Highlights for the week:

• HT Rancher Beef NY Strip - $5.99/pound -- usually $9.99/pound
• HT Reserve Angus NY Strip - $6.99/pound -- usually 10.99/pound
• HT Value Size Boneless Chicken Thighs - $2.29/pound -- usually $2.69/pound
• HT Split Chicken Breasts - $0.88/pound -- usually $1.97/pound
• Center Cut Pork Chops - $2.99/pound - usually $5.29/pound
• 2 pound bag of carrots - $1.47 - usually $2.29
• Bob Evans Mashed Potatoes - 2 for $6 - I did an experiment with these. I dumped the potatoes into my own baking dish and threw away the container (this is the size that is supposed to serve 5 people, but in reality would only serve 3). I warmed them in the oven after adding a little sugar and a some butter, and served them as a side with our london broil last week. Colin was convinced they were Memama's and that she had somehow mailed them to us. I had to come clean and show him the packaging to convince him they were not!
• Strawberries - buy one, get one

Here's the flyer to see more: http://flyer.harristeeter.com/HT_eVIC/ThisWeek/index.jsp?ID7383

While trying to de-clutter, I came across a September 2008 issue of Southern Living. A topic included on the cover was "A Week of Easy Meals." Southern Living says this budget-friendly recipe plan will "save time, money and decision-making." As a test, I went to the store last night to buy everything I would need for the four meals and sides and spent less than $50! You grill steak one night for "Greek-Style Beef and Vegetables," and then use what's left over for "Orange Beef Pasta," to have another night. There are also two recipes using chicken thighs. The recipes this week are all from this article. Thanks Southern Living!

Monday - Greek Style Beef and Vegetables The recipe calls for 2 pounds of boneless top sirloin steak, but because NY strip was also on VIC special and is a better cut of meat, I used that instead. I bought three NY strips so the combined weight was two pounds, grilled it all at once, and saved half for the "Orange Beef Pasta." It will keep in the refrigerator for 2 days, so if you don't want to have beef two nights in a row, you don't have to! This recipe says it will yield 4 servings, but after reserving half of the beef for a future dish, I only had enough for 2. But there were left over veggies and couscous, so add a little feta and you have a vegetarian lunch.

• 2 lb. (1-inch-thick) boneless top sirloin steak
• 3 T. olive oil, divided
• 2 t. kosher salt, divided
• 1 t. freshly ground pepper, divided
• 6 medium-size yellow squash, cut into 1/2-inch-thick slices (oops - thought last night it just said cut in half. Slices make a lot more sense...)
• 1 red onion, cut in 1/2-inch-thick slices (at least I got that part right)
• 1 lemon, cut in half
• 1 (10-oz) box plain couscous - I got the HT 32 oz size container and just cooked enough for Colin and me. I had never made couscous before, and had no idea it was SO easy and foolproof. Just bring the water to a boil, dump in the couscous, remove from heat, cover for 5 minutes and presto it's done!
• crumbled feta - however much you'd like to top your dish with. The recipe calls for 1/2 of a 4 oz. container, but use as much or as little as you'd like
• Chunky Cucumber Mint Sauce - I am not a sauce person. I steer clear of any condiment -- mustard, mayo, ketchup, etc. - so we did not do this. Directions are at the end, however, if you'd like to make.

1. Preheat grill to 350° to 400° (medium-high). Rub steak with 1 Tbsp. oil, 1 1/2 tsp. kosher salt, and 3/4 tsp. pepper.

2. Brush squash and onion with remaining 2 Tbsp. oil; sprinkle with remaining 1/2 tsp. kosher salt and 1/4 tsp. pepper.

3. Grill steak and vegetables, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 7 minutes on each side or until steak reaches desired degree of doneness and vegetables are tender. Remove steak and vegetables from grill; squeeze juice from lemon over steak and vegetables. Cover steak and vegetables with aluminum foil, and let stand 10 minutes.

4. Meanwhile, prepare couscous according to package directions.

5. Cut steak across the grain into thin slices. Cover and chill half of sliced steak (about 1 lb.) up to 2 days. Top couscous with vegetables; sprinkle with feta cheese. Serve with remaining half of steak and Chunky Cucumber-Mint Sauce.

Chunky Cucumber-Mint Sauce: Stir together 1 cup plain yogurt; 3 Tbsp. sour cream; 1 small peeled, seeded, and chopped cucumber; 4 tsp. chopped fresh mint; and salt and pepper to taste. Makes about 1 3/4 cups;

Verdict: Great flavor and a nice departure from the usual steak and potatoes. The grilled veggies were especially tasty. Our steak was a bit too done (we prefer medium-rare), but we were grilling on charcoal rather than gas and may have put it on too soon. Or, I wonder if our three separate NY strips cooked quicker than the 2 pound top sirloin would have?


Tuesday: Rosemary Grilled Chicken Thighs (4 servings)
I love chicken thighs, but if you prefer, you can substitute with 1 1/2 pounds skinned and boned chicken breasts. The recipe calls for fresh rosemary. I wish I could have an herb garden in my backyard to grow things like rosemary, but I've given up on simple pleasures like gardens and potted plants thanks to Otis.

• 1 garlic clove, pressed
• 1 T. olive oil
• 2 T. dijon mustard
• 2 T. honey
• 1 t. salt
• 1 t. chopped fresh rosemary - fresh thyme, cilantro or oregano may be substituted
• 1/2 t. pepper
• 1 1/2 pounds skinned and boned chicken thighs
• 1/2 lemon

1. Combine garlic and next 6 ingredients in a large heavy-duty zip-top plastic bag, squeezing bag to combine ingredients. Add chicken, turning to coat, and seal bag. Chill 1 to 24 hours.

2. Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade.

3. Grill chicken, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 7 minutes on each side. Transfer chicken to a large piece of aluminum foil. Squeeze juice from lemon over chicken; fold foil around chicken, covering chicken completely. Let stand 10 minutes. Serve with Sautéed Garlic Spinach and Two-Cheese Grits.

Sautéed Garlic Spinach: Heat 1 tsp. olive oil in a nonstick skillet over medium-high heat. Sauté 1 pressed garlic clove in hot oil 30 seconds. Add 1 (10-oz.) bag fresh spinach, thoroughly washed, to skillet, and cook 2 to 3 minutes or until spinach is wilted. Sprinkle with salt and pepper to taste. Serve spinach with slotted spoon or tongs.

Two-Cheese Grits: Bring 4 cups water and 1 tsp. salt to a boil in a 3-qt. saucepan. Whisk in 1 cup uncooked quick-cooking grits; reduce heat to medium-low, and cook 5 to 6 minutes or until tender. Remove from heat, and stir in 1 cup (4 oz.) shredded Cheddar cheese, 1/2 cup (2 oz.) shredded Parmesan cheese, and 2 Tbsp. butter. Sprinkle with pepper to taste.

Wednesday: Orange Beef Pasta (4-6 servings)

This recipe uses the remaining steak from Monday's Greek-Style Beef and Vegetables. Southern Living recommends measuring all ingredients before beginning to cook for the very best results. I think this is because it involves hot oil and stir frying, and you can more easily avoid over-cooking if the ingredients are already measured and in front of you. This was the first oriental/stir-fry type dish I made that did not come from the freezer. Very, very tasty and made me feel like a much more well-rounded cook than I actually am.

The directions say to use a Dutch oven. I don't have a Dutch oven and will make do with one of my bigger saute pans. Actually it's more like a pot than a pan, so I'd recommend something like you would boil spaghetti in. It needs to be big enough to hold everything which includes the pasta and a can of beef broth.

• 1/2 (16 oz.) package vermicelli
• 1 T. vegetable oil
• 2 carrots, cut into 1/4 inch slices
• 1 1/2 c. snow peas, trimmed
• 1 (14 oz.) can beef broth
• 1/4 c. soy sauce
• 1/4 c. orange marmalade
• 1/4 t. dried crushed red pepper
• 1 lb. cooked, sliced Greek Style Beef
• Toppings: sliced green onions, toasted sesame seeds

1. Prepare pasta according to package directions.

2. Heat oil in a Dutch oven over medium-high heat. Add carrots and snow peas, and stir-fry 4 to 5 minutes or until crisp-tender. Stir in beef broth and next 3 ingredients.

3. Bring to a boil. Remove from heat; add Greek-Style Beef and hot cooked pasta; toss well to combine. Serve immediately with desired toppings.

Thursday: Parmesan Chicken Thighs (4-6 servings)

I've never made chicken parm, but this seems to be an easy enough version. A Southern Living reader said in a review that it is, "very good and easy to make for a week night meal." Perfect!

• 2 large eggs
• 1 1/2 lb. skinned and boned chicken thighs
• 1 1/2 t. kosher salt
• 1 t. fresh ground pepper
• 1 c. Italian-seasoned breadcrumbs
• 1/2 c. vegetable oil
• 1 (24 oz.) jar marinara
• 1/2 c. shredded Parmesan cheese
• 1/2 (16 oz.) package vermicelli
• 3 T. butter
• 1 T. chopped fresh parsley

1. Preheat oven to 375°. Whisk together eggs and 2 Tbsp. water.

2. Sprinkle chicken with salt and pepper. Dredge in breadcrumbs; dip in egg mixture, and dredge again in breadcrumbs.

3. Cook chicken, in batches, in hot oil in a 12-inch heavy skillet over medium heat 2 to 3 minutes on each side or until golden brown.

4. Arrange chicken in a lightly greased 13- x 9-inch baking dish.

5. Spoon marinara sauce over chicken, and sprinkle with Parmesan cheese.

6. Bake at 375° for 15 to 20 minutes or until cheese is melted and a meat thermometer inserted into thickest portion of chicken registers 170°.

7. Meanwhile, prepare pasta according to package directions. Toss hot cooked pasta with butter and parsley.

Friday: I'm tired! Colin's turn!