Baby E is Here!

Cooking the Deals of Aug 14-20

Well I hope that I can live up to my daughters meal planning cooking and couponing expectations. She and my favorite son-in-law blessed our family with a beautiful baby girl, Eleanor Elisabeth (granted I may be biased) and they are spending some time together getting to know each other. Thus my 'I never write down my recipes and use whatever I have on hand' cooking methods had to be recorded and adapted for this weeks sales.

Alfredo Shrimp with Bacon

1 Jar Prego or Barilla Alfredo Sauce 16 oz

1 cup milk

1 16 oz pkg of Angel Hair Pasta

1 Bag Arctic Shores Medium Raw Shrimp

51 - 60 count peeled and deveined and rinsed

1/2 lb bacon (6-8 slices) sliced in strips or diced

1 Small onion finely choipped

2 Cloves garlic (put through garlic press or finely chopped)

1/2 tsp ground cumin (optional)

1 Bag frozen peas

Fresh Basil and Parmesan Cheese for Garnish (optional)

Cook pasta as directed on package.

In a non stick skillet fry bacon till crisp. Remove from pan and set aside. Retain 1 tbsp of bacon fat and saute the onion till tender and translucent, add the garlic, cumin and continue to saute for 5 minutes till fragrant. Add the rinsed shrimp and continue to saute till they just begin to turn pink. Add the peas, milk and Alfredo sauce and heat through. When the sauce starts to bubble add the cooked pasta and bacon and gently toss till coated. Top with freshly slivered basil and cheese before serving if desired.

This is pairs well with the fresh express salads and Peppperidge Farms Garlic Toast

Easy Chicken Cordon Blu

4 Chicken Breasts or thighs

2 Eggs whisked with 1 Tbsp milk

1/2-3/4 cup flour

4 Cups Salted Role Gold Pretzels (aprox. 1 cup whole per chicken breast)

1-2 pieces Oscar Meyer deli fresh smoked ham per chicken breast or thigh

4 Slices Kraft deli fresh Swiss cheese

2 Tbsp olive or canola oil

Toothpicks

Rinse chicken and pat dry with paper towel. In 3 separate bowls place: flour, egg wash and finely crushed pretzels (I like to put them in a zip loc or recycled plastic cereal bag and crush with a rolling pin or soup can)

Place 1 chicken breast or thigh in a zip loc or recycled cereal bag and pound with meat mallet or soup can till 1/4 inch thickness. In center of each piece of chicken place 1 slice of swiss cheese and 1-2 pieces of smoked ham. Fold in top and bottom of chicken towards the center, then bring in the sides overlapping if possible. Then secure with a toothpick or two if necessary. Coat each piece of chicken in flour, egg wash and then in the pretzels. Place on platter to rest in refrigerator for 15 minutes. This helps the pretzel coating to 'cement' to the chicken.

In non stick skillet add the oil, when hot add the chicken and fry uncovered till golden brown on medium heat. ( If you cover the chicken it will create moisture that will prevent the chicken crust from staying crispy.) Gently turn the chicken and continue cooking till chicken is done. (juices should run clear and internal temperature should be no less than 165 degrees)

Pairs well with pasta, vegetables and mixed green salad.

Hint: if you have the time and extra chicken, this recipe freezes well. Place completely assembled Cordon Blu Chicken on a wax paper covered cookie sheet in the freezer over night. Next day they can be put in freezer zip loc bags. Remember to label and date the bag first with the contents and even simple cooking directions; fry...bake at ... etc.

Tater Tot Hot Dish

1 Lbs ground turkey or hamburger

1 tbsp olive or canola oil

2-3 stalks dice celery (to taste)

1 small diced sweet onion

2 cloves garlic (put through a garlic press or finely dice)

1 can cream soup ( chicken, celery or mushroom)

1 Cup milk

Spices as desired: Parsley, salt & pepper, basil, red pepper flakes

1 Bag Ore Ida Tater tots

1 Bag frozen peas

1 Cup grated cheddar cheese

Bake Tater Tots as directed on the package in the oven.

In a non stick skillet saute the celery and onion in oil on low till tender. Add the garlic and ground turkey or hamburger till browned and juices are clear. Add the cream soup and milk to the mixture along with the frozen peas and heat through till peas are tender. (The peas or vegetable of choice can also be done on the side if desired.) Toss the cooked and crispy tater tots with the meat/vege mixture and top with the cheddar cheese and serve when nice and melted. *If you would like this to be more creamy you can add an additional can of cream soup.

Roasted-Grilled Potatoes and Sweet Onions

1 Potato per person scrubbed clean( do not peel)

1 Sweet onion peeled and cut into wedges (secure wedges with tooth pick to retain shape and brush with olive oil)

Chopped fresh parsley or dried from the pantry

Salt and Pepper to taste

2-4 tbsp olive oil (or spray Pam)

Pierce each cleaned, whole potato with fork, put on microwave safe plate cover with a damp paper towel. Microwave using preset setting for 'baked' potato, or on high till potato is tender and can be pierced thru with fork easily.

Cut each potato in half or quarters if very large, brush cut side(s) with olive oil. Take prepared onions and potatoes and place cut sides down on hot grill and cook till potatoes are golden and onions are tender crisp.

Remove from grill and toss potatoes and onions (tooth picks removed) with fresh parsley, salt and pepper to taste. May be drizzled with additional olive oil or topped with sour cream or ranch flavored sour cream dip.

Pretzel Chicken with Strawberry Peach Salsa

4 Boneless skinless chicken breasts or thighs

2 Eggs whisked with 1 Tbsp milk

1/2-3/4 cup flour

4 Cups Rold Gold Salted Pretzels (aprox. 1 cup whole per chicken breast)

2 Tbsp olive or canola oil

Salsa:

Mix all ingredients together and refrigerate till ready to serve.

1Cup cleaned chopped strawberries

1 Cup Fresh diced peaches may used canned

1/4 cup finely diced red or sweet onions

2 tbsp. chopped fresh cilantro

1/2-1 seeded, finely diced jalapeno pepper (to taste)

2 tbsp. lime or lemon juice

Rinse chicken and pat dry with paper towel. In 3 separate bowls place: flour, egg wash and finely crushed pretzels (I like to put them in a zip loc or recycled plastic cereal bag and crush with a rolling pin or soup can)

Place 1 chicken breast or thigh in a zip loc or recycled cereal bag and pound with meat mallet or soup can till 1/2 inch thickness. Coat each piece of chicken in flour, egg wash and then in the pretzels. Place on platter to rest in refrigerator while making the salsa. This helps the pretzel coating to 'cement' to the chicken.

In non stick skillet add the oil, when hot add the chicken and fry uncovered till golden brown on medium heat. ( If you cover the chicken it will create moisture that will prevent the chicken crust from staying crispy.) Gently turn the chicken and continue cooking till chicken is done. (juices should run clear and internal temperature should be no less than 165 degrees)

Top with Strawberry Peach Salsa. Serve with rice or pasta of choice or is great with a nice mixed green salad with a raspberry vinaigrette dressing.

Hints:

Feel free to substitute salsa ingredients with what you may have on hand. Red or green bell peppers for the jalapeno. Pineapple, apples or even avocado for the peaches. It's all good!