Where Did the Week Go?!?!

    Well, I am going to be out of town this weekend so no big elaborate meals planned. :( I know, I know... I have been really busy this week and haven't had time to blog. So let's see...

Monday night we had:
    Chicken Primevara
   
    1 lb.boneless skinless chicken breasts, cut into bite-size pieces
    2 cups frozen stir-fry vegetables (broccoli, carrots, red peppers, snow peas)
    1 tub (10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme
    2 cups hot cooked fettuccine

  Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Add vegetables;cook 2 to 3 min. or until heated through, stirring occasionally. 
   Add cooking creme; cook and stir 3 min. 
   Stir in pasta.

    It's was pretty good although I did not have the stir fry veggies so I steamed some broccoli and green peppers. It was still delicious :) I had the leftovers for lunch on Wednesday and still enjoyed it :) There are more great recipes using the new cooking creme here: http://www.kraftbrands.com/philly/recipes/cooking-creme/Pages/italian-cheese-and-herb.aspx

 
    Tuesday night was UK game night so it was leftover night... The last of the the dumplings were smashed just like the Commodores... :) GO BIG BLUE!!

 
    Wednesday Bob cooked dinner! Go BOB!! We had steak with fried onions, green peppers and mushrooms; creamed peas and baked potatoes. It truly was the best dinner of the week! I wish I had gotten a picture of it. :(

 
    Thursday was spaghetti and salad night. Pretty self explanatory :o/

 
    Tonight we had Pork Milanese, steamed broccoli and corn...

   Pork Milanese

• 1 cup all-purpose flour
• 2 large eggs, beaten with 1 tablespoon water
• 1 cup panko bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 boneless pork loin chops, butterflied and gently flattened with the bottom of a saute pan 

      Set up a standard breading procedure by placing the flour, egg, and panko mixed with the grated pecorino separate wide flat containers. Season the pork generously with salt on both sides. Using 1 hand for wet ingredients and the other hand for dry ingredients coat the meat in the flour, then in the eggs, and then in the bread crumbs, pressing the panko onto the pork to adhere. Set aside until ready to cook.

     In a large skillet over medium heat, add olive oil until it is about a 1/2-inch deep. Check the temperature of the oil by dipping the edge of the pork into the oil, if it does not sizzle and bubble STOP and WAIT! Check it again in another minute. If the oil is smoking it is too hot. When the oil is at the proper temperature gently add the pork. Do not crowd the pan or you will end up with greasy pork; it may be necessary to work in batches. When the pork is beautifully golden brown and cooked through, remove them from the pan and blot on paper towels.

 
     This is part of a recipe for an entire meal from Chef Anne Burrell of Food Network. It is really stinkin good. Bob and I love it and probably eat it more often than we should. Lol. But really it's a great and easy recipe. Don't be afraid to try it. :) Here is the link to the complete recipe: 

http://www.foodnetwork.com/recipes/anne-burrell/pork-milanese-with-warm-autumn-salad-recipe/index.html


     So nothing big this weekend but Monday, it's on... because I'm off... work, so look for something new! I haven't figured out what I want to fix so I am totally open to suggestions... anybody?