Day One:Indoor BBQ Chicken Skewers *can be done on an outdoor grill as well
adapted from a recipe in cooks country
Ingredients:3 tbsp brown sugar
2 tsp paprika
½ tsp ground cumin
¼ tsp salt
4 boneless, skinless chicken breasts, cut into 1 inch chunks
1 cup bbq sauce
¼ cup cider vinegar
½ cup sour cream
2 tbsp minced fresh cilantro OR 1 tsp dried
Directions:Adjust oven rack to highest position (about 5 inches from broiler element) and heat broiler. Set wire rack over rimmed baking sheet. Combine brown sugar, paprika, cumin, and salt in a large bowl. Add chicken and toss to coat. Thread seasoned chicken onto 12 inch skewers, either metal or bamboo soaked in water.
Whisk ¾ cup bbq sauce and 2 tbsp vinegar in small bowl. In second bowl combine sour cream, cilantro, bbq sauce and remaining vinegar; set aside for serving.
Brush each kebab with bbq sauce/vinegar mixture. Broil until lightly browned, 5 to 7 minutes. Flip kebabs, brush with remaining sauce and continue to broil until chicken is lightly charred and cooked through, 5 to 7 minutes. Serve with sour cream sauce.
Day Two: Margherita Pizza (Pizza Margherita)recipe courtesy of food.comIngredients:12 inches thin pizza crust ( Boboli 12 inch thin crust)
1 tablespoon extra virgin olive oil
2 garlic cloves, finely chopped
3 -4 large basil leaves, cut into strips
2 small tomatoes, cut thinly
1 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese
salt and pepper, to taste
crushed red pepper flakes, to taste (optional)
Directions:Preheat the oven to 450°F.
Drizzle the olive oil over the pizza shell. Use a brush to spread it around and make sure to get the crust!
Next, disperse the finely chopped garlic evenly.
Spread the mozzarella cheese throughout the top, but keep it thin.
Place the thinly sliced tomatoes across the entire pizza.
Lightly salt and pepper the tomatoes with the kosher salt.
Spread the fresh basil leaves, making sure to get some on tomatoes and on just the cheese itself.
Cook the pizza in the oven for about 9-10 minutes, or until sufficiently crispy and melted to your liking.
Add a little Parmesan cheese and (optional) crushed red pepper and enjoy!
Day Three:Broccoli-Cheddar Souprecipe courtesy Food Network Magazine
serves 4Ingredients:2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
2 cups low-sodium chicken broth
2 cups half-and-half
1 pound russet potatoes, peeled and chopped
1 pound sweet potatoes, peeled and chopped
1 bay leaf
Kosher salt and freshly ground pepper
2 cups chopped broccoli florets
2 cups sharp cheddar cheese, shredded
Croutons, for topping (optional)
Directions:Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.
Reduce the heat to medium and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain.
When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper.
Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired.
Day Four:Pork Chops with Roasted Red Pepper CreamRecipe courtesy of cooks countryIngredients:4 bone in or center cut pork chops, about 1 inch thick
Salt and pepper
1 tablespoon vegetable oil
½ onion, sliced thin
6 garlic cloves, minced
¾ cup chicken broth
¾ cup heavy cream
1 (12 oz) jar roasted red peppers, drained & chopped
2 tsp light brown sugar
¼ cup chopped fresh basil OR 1/4 tsp dried basil leaves
Directions:Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat. Add chops and cook until well browned, about 5-7 minutes per side. Transfer to serving platter and tent with foil.
Reduce heat to medium. Add onion to empty skillet and cook until softened and browned, 1-2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth, cream, roasted peppers, and sugar and simmer, scraping up any browned bits with a wooden spoon, until sauce is slightly thickened, about 5 minutes. Off heat, add any accumulated pork juices back to pan and stir in basil. Season with salt and pepper. Spoon sauce over chops. Serve.
Day Five:Basil Garlic Shrimp Linguineadapted from a recipe in cooks country
Ingredients:1 pound large uncooked shrimp, peeled and deveined
Salt and pepper
1 ½ tbsp. olive oil
6 garlic cloves, minced
½ cup white wine
1 (14.5 oz) can diced tomatoes
1/4 cup finely chopped fresh basil or 1 tbsp dried basil
3 tbsp butter, cut into pieces
1 tbsp capers, drained & minced
1 tsp lemon juice
1 pound linguine
Directions:Pat shrimp dry with paper towels and season with salt and pepper. Heat 1 tbsp oil in large non stick skillet over medium high heat. Add shrimp and cook until lightly browned, about 1 minute per side. Transfer to plate.
Heat salted water for linguine in a large pot. Cook 1 pound linguine according to package directions.
Meanwhile, Add remaining oil, garlic and a dash of pepper to empty skillet and cook until fragrant, about 30 seconds. Stir in wine and tomatoes and simmer until slightly thickened, about 5 minutes. Off heat, whisk in basil, butter, capers and lemon juice. Add shrimp and any accumulated juices to skillet. Cover and let sit until shrimp are heated through, about 5 minutes. Season with salt & pepper. Serve over cooked linguine.
Shopping List
Vegetable oil
Olive oil
crushed red pepper flakes
1 bay leaf
Kosher salt
Salt and pepper
brown sugar
paprika
ground cumin
dried basil (if not using fresh)
bbq sauce
cider vinegar
3 cups chicken broth
1 (14.5 oz) can diced tomatoes
1 (12 oz) jar roasted red peppers
capers
white wine
lemon juice
Croutons (optional)
2 heads of garlic (14 cloves)
1 pkg fresh basil (if not using dried)
2 small tomatoes
2 medium onions
2 stalks celery
1 pound russet potatoes, about 4
1 pound sweet potatoes, 2 large
2 cups chopped broccoli florets
fresh cilantro
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese
2 cups half-and-half
1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups)
¾ cup heavy cream
3 tbsp butter, cut into pieces
½ cup sour cream
Boboli 12 inch thin crust
1 pound linguine
4 boneless, skinless chicken breasts, cut into 1 inch chunks
4 bone in or center cut pork chops, about 1 inch thick
1 pound large uncooked shrimp, peeled and deveined
