The Sanchez Family Calendar ~ 2019 ~

Transcription

1 The Sanchez Family Calendar ~ 2019 ~

2 Birthdays in January 4 th _ Barry 5 th _ Joy 10 th _ Lonnie 14 th _ Tony 15 th _ Brennen Creamy Spinach Artichoke Soup Ingredients 2 Tablespoons Butter 1 Onion chopped 4 Garlic Cloves minced (or ¾ tbsp. Garlic Powder 1 pkg. 9 to 12 ounces Frozen Chopped Spinach 1 pinch of. Salt 1 tsp. Black Pepper 1 tsp. Tony s seasoning 3 Tbsps. Flour 4 cups Chicken Stock Juice of ½ Lemon 2 14 oz. cans of Quartered Artichoke Hearts 1 ½ cups Heavy Cream 1 8-ounce pkg. Cream Cheese sliced for easier melting 1 cup Parmesan Cheese plus additional cheese for garnish. Instructions In a large pot, melt butter over medium-high heat Add onion and artichokes and sauté for 5 or 6 minutes (until onions are clear). Add garlic and sauté for 1 minute longer. Stir in frozen spinach, stirring often to break it apart. Cook for 5-7 minutes or until spinach is warm. Season with salt, pepper and Tony s Sprinkle in the flour stirring well to avoid lumps. Pour in the chicken stock and the lemon juice. Heat for 5-10 minutes, stirring often. Turn heat to low and start adding the cream cheese. Stir often and let it melt. Add the heavy cream and stir to combine. Add in the parmesan cheese. Check seasoning and enjoy.

3 Birthdays in February 2nd Vincent 3rd Olivia 9th Lyndsey 20th Nick 26th Aunt Loretta 28 th Joshua Greek Chicken Skillet 4 BONE-IN SKIN-ON CHICKEN THIGHS OR BREASTS JUICE OF 1/2 LEMON 12 OUNCES CAULIFLOWER RICE 2 TABLESPOONS OLIVE OIL 1/2 LEMON, SLICED 2 TABLESPOONS GREEK SEASONING 1 CUP CHERRY TOMATOES 4 GARLIC CLOVES, MINCED 1 (14.5OZ) CAN ARTICHOKE HEARTS 1/2 CUP DICED ONION 1/2 CUP GREEN OLIVES 1 CUP CHERRY TOMATOES 12 OUNCES CAULIFLOWER RICE 1 (14.5OZ) CAN ARTICHOKE HEARTS 1/2 LEMON, SLICED 1/2 CUP GREEN OLIVES INSTRUCTIONS 1. IN A SMALL BOWL MIX TOGETHER THE LEMON JUICE, OLIVE OIL, GREEK SEASONING, AND SALT. POUR OVER THE CHICKEN THIGHS AND LET SIT FOR 10 MINUTES WHILE PREPARING THE REMAINING INGREDIENTS. 2. HEAT A CAST-IRON SKILLET OVER HIGH HEAT AND SEAR THE CHICKEN SKIN SIDE DOWN FOR 5-6 MINUTES WITHOUT MOVING. FLIP AND CONTINUE TO COOK FOR MINUTES UNTIL THE CHICKEN IS COOKED THROUGH. REMOVE AND SET ON A PLATE. 3. LOWER THE HEAT TO LOW AND ADD IN THE GARLIC AND ONION STIRRING CONSTANTLY UNTIL SOFT ABOUT 2 MINUTES. ADD IN THE TOMATOES, ARTICHOKES, AND OLIVES COOK WHILE STIRRING 2-3 MINUTES. 4. ADD IN THE CAULIFLOWER RICE AND COOK FOR 5 MINUTES UNTIL SOFT AND DRY. ADD IN THE LEMON SLICES, THE CHICKEN, AND ANY JUICES THAT ARE ON THE PLATE. COOK FOR ANOTHER MINUTE OR SO TO REHEAT THE CHICKEN AND SERVE.

4 Birthdays in March Stuffed Artichoke Hearts These Stuffed Artichoke Hearts take all the work out of actually stuffing an artichoke. Canned artichoke hearts are arranged in a dish and topped with a stuffing of breadcrumbs, parmesan cheese, and garlic. Ingredients 2 15-ounce cans quartered artichoke hearts in water drained 1 tablespoon extra-virgin olive oil 1 tablespoon butter 2/3 cup Italian style bread crumbs 1/2 lemon juiced 3 cloves garlic minced 6 anchovy fillets (optional) 1/4 cup chopped flat leaf parsley 1/4 cup fresh grated Parmesan Salt and Black pepper Instructions 1.Preheat oven to 400 degrees. 2.Drain your artichoke hearts well and arrange in a baking dish, cut side up. Squeeze the juice of 1/2 lemon over the hearts. 3.Heat olive oil and butter in medium skillet over medium heat. Once butter has melted, add anchovies and garlic. Cook, breaking up with a spoon, until the anchovies have dissolved into the butter. 4.Add bread crumbs and toast over medium high heat until golden brown. 5.Off heat, stir in parsley, parmesan cheese, a pinch of salt and black pepper. Pour the bread crumb mixture over the artichoke hearts. 6.Bake for minutes. Serve warm.

5 Birthdays in April 24 th Arya Carne Molida Serves 4... The versatility of this ground beef dish is endless. You can put it in salads and in tacos, or just serve it with your favorite toppings and enjoy. 2 tbsps. bacon grease, olive or avocado oil 2 lbs. ground beef 1 tbsp. garlic powder 2 tsps. dried parsley 1 tsp. salt 2 tsps. black pepper 2 tsps. onion powder 1 tsp. ground cumin Juice of one lime. Chopped fresh cilantro, for garnish Grated cheese (optional) Pico de Gallo (optional) Sour Cream (optional) Heat the oil and then add the ground beef. Sprinkle all the seasonings over the beef and stir to combine. Break up the meat as you stir so that the meat continues to crumble and there are no large chunks. Cook, stirring occasionally, for 10 to 15 min. The beef will brown, then release some liquid; let the liquid boil away. Increase the heat to medium-high. Keep cooking and stirring until the beef is glossy and dark brown. Once you begin having to scrape it from the bottom of the pot, it's crispy. Turn off the heat. Squeeze in the lime juice and mix. Serve hot. A little chopped fresh cilantro for garnish goes really will. (we add the cilantro, a little extra squeeze of lime juice and shredded cheese to the top. I also like to add Pico de Gallo to mine.)

6 Birthdays in May 22nd Amanda 23rd Jaidyn Jalapeño Bacon Cheeseball Recipe by The Recipe Critic at A delicious cheeseball packed with bacon and jalapeños. The cream cheese cools down the jalapeño combining it all into one amazing cheese ball! Mother s Day Ingredients 2 (8 ounce) packages cream cheese, softened 3 jalapeños, seeded and finely chopped, divided 1 cup shredded cheddar cheese 8 slices of bacon, cooked and chopped, divided ¼ cup green onions, chopped 1 teaspoon seasoning salt 1 teaspoon minced garlic 1 teaspoon Worcestershire sauce ¼ teaspoon cumin ½ cup pecans, coarsely chopped Instructions 1.In a medium sized bowl, stir together cream cheese, half of the jalapeños, shredded cheddar cheese, half of the bacon, green onions, seasoning salt, minced garlic, Worcestershire sauce, and cumin until fully incorporated. 2.On a large plate combine other half of the bacon, jalapeños, and pecans. Shape the cream cheese mixture into a ball and roll it onto the plate to coat well. 3.Cover with saran wrap and chill for an hour before serving. Store leftovers in the fridge for up to 3 days

7 13th Liana 20th Carol 24th Grandmother Summer Spaghetti Salad Birthdays in June INGREDIENTS: 1 pound thin spaghetti, 1 pint cherry tomatoes, chopped in half 1 medium zucchini, diced 1 large cucumber, diced 1 medium green bell pepper, diced 1 red bell pepper, diced 1 large red onion, diced 2 cans (2-1/4 ounces each) sliced ripe olives, drained or olives of your choice. I would like Kalamata Olives. Father s Day DRESSING: 1 bottle (16 ounces) Italian salad dressing ¼ cup grated Parmesan cheese ¼ teaspoon garlic powder ½ cup Feta crumbled (optional) Instructions 1.Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl. 2.To make the dressing: Whisk together Italian salad dressing, parmesan cheese and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.

8 7th Jan 10th Laurie 12th Annabelle Birthdays in July Louisiana Swamp Burger ~ Molly from The Genius Kitchen lbs. ground beef (I use chuck) 2 teaspoons onion powder 1 teaspoon minced garlic 1 whole egg 1 teaspoon seasoning salt 1 onion 1 cup fresh sliced mushrooms 2 slices cheddar cheese 2 slices Monterey jack cheese 1 packet brown gravy mix (McCormick works well) Directions 1.In a medium sized mixing bowl, put the first 5 ingredients, Mix Well. 2.Shape meat into burgers, grill. 3.Sautee' onions and mushrooms until soft. 4.prepare brown gravy mix as directed on package. 5.Serve hot on a hamburger bun. 6.Place onions/mushrooms on top of burgers, then cheeses, then pour on desired amount of gravy. 7.Add condiments as desired. 8.This is also great with lettuce/ tomatoes/ pickles.

9 Birthdays in August 13th Gandy 28th Bryanna Gumbo-laya 10 servings Ingredients ½ cup coconut oil or bacon fat 2½ lbs. boneless chicken 2 minced garlic cloves 1 yellow onion 1 small green bell pepper 3 celery stalks chopped 1 cup fresh okra 28 oz. crushed tomatoes ½ cup water 2 cups beef stock or seafood stock 1 tsp salt 1 tsp Cajun seasoning 1 tsp gumbo filé 1/8 tsp cayenne pepper 12 oz. kielbasa thinly sliced 1 lb. shrimp peeled and deveined Instructions 1. Melt coconut oil or bacon fat in a large cast iron skillet. Add cubed chicken and minced garlic. Mix and sauté until chicken is browned. Add sliced onion and green bell pepper and stir with chicken until vegetables are soft. 2. Add salt, Cajun seasoning, gumbo filé and cayenne. Stir into chicken mix and continue to cook for a minute. 3. Add the thinly sliced kielbasa, celery, okra and crushed tomatoes along with bone broth and stir until will mixed. 4. Return the pan to a low boil and continue stirring as the sauce thickens. 5. Let the gumbalaya simmer on low heat for at least 15 minutes. The longer it simmers, the more intense the flavor will be. 6. When the vegetables are tender and the sauce has thickened, add the shrimp and simmer for two to three minutes until shrimp is pink and cooked through. Serve with rice or cauliflower rice.

10 1st Darnell 2nd Gaby 10th Caroline 15th Sarah 16th Lisa 17th Tommy 18th Charles 18th Sam 24th June Birthdays in September "Who Dat" BBQ Chicken 1/4 cup salsa 1/4 cup ketchup 1 cup orange marmalade 1 tbs. Tabasco 1 tbs. vinegar 1 tsp. chili powder 1 tsp. Worcestershire sauce 2 lbs. chicken pieces, (thighs, breasts, legs) 1 tbs. or more Cajun seasoning Sauce Combine salsa, marmalade, Tabasco, vinegar, chili powder, and Worcestershire sauce in small bowl, and mix well. Set aside. Rub seasoning into chicken pieces, in large baking pan. Grill on medium hot coals. Cover and grill for 20 minutes, turn and brush liberally with sauce. Continue grilling for 20 more minutes, turn and brush other side with sauce. Grill for 10 more minutes or until done. Cest bon cher!!! Bon Appetit!

11 Birthdays in October 4th Derek 9th Ursin 10th Sadie 19th Beau 20th Vincent, Jr. 22nd Charles, Jr. 26th Buddy Cracked Out Hissy Fit Dip 1-1/2 lb. bacon 16-oz container sour cream 8 oz. Velveeta cheese, cut into small cubes or shredded 1 cup shredded cheddar cheese 1 (1-oz) package Original Hidden Valley Ranch Seasoning & Salad Dressing Mix 1 Tbsp. Worcestershire sauce INSTRUCTIONS: Preheat oven to 350 degrees. Lightly spray a 9x9-inch pan with cooking spray and set aside. In a large skillet, cook bacon until lightly crispy. Drain fat and chop. In a large bowl, mix together cooked bacon and remaining ingredients. Pour into prepared pan. Bake for minutes, until bubbly.

12 3rd Sherrie 11th Jodi 20th Jessica 21st Tanya Birthdays in November Nana s Turkey (This is the most moist and tender turkey EVER!) NOTE: The amount of marinade depends on the weight of the turkey. eg. for a 12 lb. turkey you would use 12 oz. of the marinade. 1. A Turkey (whatever weight you choose.) 2. Tony Chachere's Creole Style Butter Injectable Marinade (OR) make your own marinade with: 1/2 stick of butter melted, added to 1 can of Chicken Stock/Broth (herbs and/or spices if you want) 3. Tony Chachere's Creole Seasoning (or whatever seasoning you like) 4. 1 can Chicken stock/broth (for the roaster) 5. 1 stick of butter (for the roaster) INSTRUCTIONS: 1. Pre-heat oven to Coat the inside of the roaster with butter. 3. Inject the marinade into the legs, wings, thighs, breast and back of the turkey. 4. Season the turkey all over with Tony's or Salt & Pepper or seasoning of your choice. Put it into the roaster. 5. Place pats of butter all over the top of the turkey. 6. Pour in 1 can of chicken stock/broth. 7. Bake, covered, for 4 hours or until you can pull a bone out without any resistance.

13 Birthdays in December 22nd Barbara 26th Larry 28th Jeff New Orleans Praline Brownies Brownies: 1 box fudge brownie mix water, vegetable oil and eggs called for on brownie box 1/2 cup chopped pecans Praline Frosting: 1/2 cup whipping cream 6 Tbsp. butter 1 1/2 cups packed brown sugar 1/2 cup chopped pecans, toasted 1 1/2 cups powdered sugar 1 tsp vanilla Method: Heat oven to 350 degrees. Spray bottom of 9"x13" pan with cooking spray. Make brownies as directed on box for fudgy brownies (adding water, oil, and eggs). Stir in 1/2 cup pecans. Bake as directed then cool for about an hour until completely cool. Topping: In a small-medium sized saucepan, mix whipping cream, butter and brown sugar. Heat to boiling over medium heat, stirring frequently. Boil and stir 1-2 minutes. Remove from heat, then stir in toasted pecans, powdered sugar, and vanilla. Cool 5 minutes, stirring frequently. Spread frosting over the cooled pan of brownies. Let stand for about 45 minutes or until frosting is set before cutting. Tip - Cut into bars about 45 minutes after spreading frosting over the brownies. This will allow you to cut the brownies while the frosting is still just slightly warm and will minimize any cracks in the frosting. If you let the frosting cool completely, the praline will break up.

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