This week’s recipes from AboutaMom.com.
- 1.5 lb ground beef
- 1/4 cup ketchup
- 1 packet sloppy joe seasoning mix 1.31 ounce envelope
- 6 slices American cheese
- 6 hamburger buns
- Heat grill or grill pan. In a large bowl, combine ground beef, ketchup and seasoning mix. Shape into 6 patties.
- Grill patties over medium heat. Cook 14 to 19 minutes or until meat is no longer pink, turning once. During the last 2 minutes of cooking, place cheese on burgers and continue cooking until cheese is melted. Serve on sandwich buns.
- 2 chicken breasts boneless & skinless
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup all-purpose flour
- 2 tablespoons olive oil divided
- 2 tablespoons unsalted butter divided
- 10 cloves peeled garlic
- 1 cup chicken broth low sodium*
- 1 ½ cup heavy cream 35%
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup shredded Parmesan cheese
- ½ cup bacon chopped
- 1 tablespoon fresh parsley chopped
- Use a sharp knife to fillet both chicken breasts in half (so you have 4 thin chicken breasts in total).**
- Sprinkle salt and pepper evenly over all chicken breasts (top and bottom of each breast).
- Toss each chicken breast in flour and shake off excess.
- Place 1 tablespoon of oil and 1 tablespoon of butter in large frying pan over medium high heat until butter has fully melted.
- Reduce heat to medium and cook chicken breasts for 5 – 6 minutes per side or until thoroughly cooked. Use a meat thermometer to make sure internal temperature of each chicken breast has reached 165 degrees F. If chicken breasts are browning too much before they are fully cooked, reduce heat to low medium. Do not overcook or the chicken will start to dry out or burn.
- When chicken is fully cooked, remove chicken breasts from pan and set aside on a clean plate.
- Reduce heat to low medium.
- Add the remaining 1 tablespoon of oil and 1 tablespoon of butter to the pan with the garlic cloves (either full peeled cloves, squished cloves or a combination of both).
- Sautee garlic cloves until lightly browned.
- Add chicken broth to pan and simmer on low medium for 5 minutes. The chicken broth will reduce by about half during this time.
- Add in heavy cream, garlic powder and onion powder. Still well to mix. Simmer on low medium for about 5 minutes (stirring often).
- Add in Parmesan and bacon and stir until Parmesan has completely melted.
- Add chicken back into pan and simmer on low for 5 minutes. Sauce will thicken during this time.
- Sprinkle with fresh parsley before serving. Serve hot.
- Store leftovers in a sealed food storage container in the fridge for up to 3 days.
- 2 1/2 pounds yellow boiling potatoes
- 6 hard cooked eggs diced
- 16 ounce mayonnaise
- 2 tablespoons mustard
- ½ cup relish diced
- salt and pepper
- In a large pot of salted water, boil potatoes until tender. Drain and allow to cool. Cut potatoes into bite size pieces and place in a large bowl.
- Add to the potatoes the pickles, hard cooked eggs, and relish. Stir in mayonnaise, mustard, and salt and pepper to taste. This recipe yields plenty to feed a hungry crowd or a large family.
- 1 pound ground beef
- 14 ½ ounce diced tomatoes
- 8 ounce tomato sauce
- 1/2 cup green pepper chopped
- 4 ounce sliced mushrooms drained
- 1 clove garlic chopped
- 2 teaspoons salt
- 2 teaspoons sugar
- 1/2 cup beef broth
- 8 ounce cream cheese softened
- 1 cup sour cream
- 1/3 cup onion chopped
- 2 cups shredded Cheddar cheese divided
- 8 ounces wide egg noodles cooked
- Brown ground beef in a skillet over medium-high heat; drain. Add tomatoes, sauce, green pepper, mushrooms, garlic, salt, sugar, and broth; cover and simmer over low heat for 10 minutes.
- In a medium bowl, blend together cream cheese, sour cream, onion and one cup Cheddar cheese; set aside.
- In an ungreased 13″ x 9″ inch baking pan, layer half the beef mixture, half the noodles and half the cheese mixture; repeat layers. Top with remaining Cheddar cheese. Bake, uncovered, at 350 degrees F. for 40 minutes.
- 2 1/2 cups graham cracker crumbs
- 1/2 cup 1 stick butter, melted
- 4 small peaches about 1 1/4 pounds, peeled, pitted, sliced 1/4 inch thick
- 2 tablespoons plus 1 1/4 cups sugar
- 2 tablespoons fresh lemon juice
- 4 8- ounce packages cream cheese room temperature
- 4 large eggs
- 1/2 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 3/4 cup peach preserves
- 2 1/4 teaspoons fresh lemon juice
- 1/2 large peach peeled, pitted, very thinly sliced
- For Crust: Preheat oven to 350 degrees F.
- Add butter to graham cracker crumbs and stir until evenly moistened.
- Press crumbs over bottom and 1 inch up sides of a 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Bake crust until beginning to brown, about 8 minutes. Cool on rack. Reduce oven temperature to 325 degrees F.
- For Filling: Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan.
- Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes.
- Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote.
- Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth. Beat in eggs 1 at a time. Mix in sour cream and vanilla.
- Spoon half of cheese mixture (about 3 cups) into crust.
- Spoon peach compote over by tablespoonfuls, spacing apart.
- Top with remaining cheese mixture.
- Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center, and beginning to brown, 60 to 75 minutes, until brown on top and center is set.
- Place hot cheesecake on rack; cool 5 minutes.
- Run small sharp knife around pan sides to loosen. Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can make up to 2 days ahead. Cover and keep chilled.)
- For Glaze: combine preserves and lemon juice in heavy small saucepan. Stir over medium heat until glaze comes to simmer. Strain into small bowl.
- Release pan sides; place cheesecake on platter. Spread glaze over top of cheesecake to within 1/4 inch of edge.
- Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours. Arrange peach slices in center of cake and serve.