I prefer recipes with ingredients that I already have in my home(basic seasonings, onions, peppers, etc.)
I'd rather not have to go out and buy a bunch of ingredients/spices that I probably won't use that often.
Thanks!!!Tell me your best, easiest recipes for chicken, steak or shrimp?
For steak
Hearty steak casserole
1 lb. round steak, 1/4 to 1/2 inch thick, well trimmed
1/4 cup A.1. Thick %26amp; Hearty Steak Sauce
1/4 cup KRAFT FREE Italian Fat Free Dressing
1/2 cup chopped onion
2 small cloves garlic, minced
1 lb. new potatoes, quartered
8 oz. sliced mushrooms
1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend
CUT steak into 6 equal portions; place in large baking dish sprayed with cooking spray. Mix steak sauce, dressing, onion and garlic; pour over steak. Cover. Marinate 1 hour in refrigerator.
ADD potatoes and mushrooms to ingredients in baking dish; cover.
BAKE at 350°F for 1 hour or until steak is cooked through and potatoes are tender, adding frozen vegetable blend to baking dish after 45 minutes
for chicken
4 small boneless skinless chicken breast halves (1 lb.)
1 pouch SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1/2 cup TACO BELL HOME ORIGINALS Salsa
1/2 cup KRAFT Shredded Monterey Jack Cheese
PREHEAT oven to 400°F. Coat chicken with coating mix as directed on package. Place on ungreased baking sheet.
BAKE 20 min. or until chicken is cooked through (170°F).
TOP each chicken breast with 2 Tbsp. salsa. Sprinkle evenly with cheese. Bake an additional 5 min. or until cheese is melted
and for shrimp
Shrimp Caesar stir fry
1 pkg. (7.35 oz.) KRAFT Caesar Pasta Salad
1 lb. cleaned medium shrimp, cooked
1 cup sugar snap peas, trimmed
1 can (8 oz.) sliced water chestnuts, drained
2 Tbsp. soy sauce
BRING 2 cups water to boil in large nonstick skillet on medium-high heat.
ADD contents of Pasta and Seasoning pouches. Reduce heat to medium; cover and cook 5 to 7 minutes or until pasta is tender.
STIR in shrimp, peas, water chestnuts and soy sauce. Cover and cook 3 to 5 minutes or until heated through. Sprinkle with Croutons and Parmesan
i serve all these with some sort of salad and teaTell me your best, easiest recipes for chicken, steak or shrimp?
(You didn't specify for how many people/servings, etc.)
';Chicken Parmesan'; - 4 servings
4 half boneless chicken breasts; skinned
2 (14 1/2 oz.) cans Del Monte Italian-Style Stewed Tomatoes
2 tablespoons cornstarch
1/2 teaspoon oregano or basil; crushed
1/4 teaspoon hot pepper sauce (optional)
1/4 cup grated Parmesan cheese
Slightly flatten each chicken breast; place in baking dish. Cover with foil; bake in preheated 425* oven, 20 minutes. Remove foil; drain. Combine tomatoes, cornstarch, oregano and pepper sauce. Stir to dissolve cornstarch. Cook, stirring constantly until thickened. Pour sauce over chicken; top with cheese. Return to oven; bake 5 minutes, uncovered, or until heated through. Garnish with chopped parsley and serve with hot cooked rice, if desired.
';Shrimp Creole'; - 6 servings
1 medium onion; minced (about 1/2 cup)
2 tablespoons butter or margarine
1/2 cup chopped green pepper
1/4 cup diced celery
1 bay leaf; crushed
1 teaspoon snipped parsley
1 teaspoon salt
1/8 teaspoon cayenne red pepper
1 (6 oz.) can tomato paste
2 cups water
2 cups cleaned cooked shrimp
3 cups hot cooked rice
Cook and stir onion in butter until onion is tender. Stir in remaining ingredients except shrimp and rice. Cook over low heat, stirring occasionally, about 30 minutes. Stir in shrimp; heat through. Serve over rice.
';Steak Diane'; - 4 servings
1/2 cup thinly sliced fresh mushrooms
2 tablespoons minced onion
1 clove garlic; crushed
1/8 teaspoon salt
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/4 cup butter or margarine
2 tablespoons snipped parsley
2 tablespoons butter or margarine
1-lb. beef tenderloin; cut into 8 slices (or ribeye)
Cook and stir mushrooms, onion, garlic, salt, lemon juice and Worcestershire sauce in 1/4 cup butter until mushrooms are tender. Stir in parsley; keep sauce warm
Melt 2 tablespoons butter in skillet; turning once, cook tenderloin slices over medium-high heat to medium doneness, about 3-4 minutes on each side. Serve with mushroom-butter sauce.
Margarita-Braised Chicken Thighs:
Total time: 43 minutes.
1/2 cup flour (about 2 1/4 ounces)
1 tablespoon paprika
2 teaspoons garlic powder
8 skinless, boneless chicken thighs (about 1 1/2 pounds)
1/2 teaspoon salt
1 tablespoon olive oil
Cooking spray
1 cup thinly sliced onion (about 1 medium)
5 garlic cloves, minced
1/2 cup dried tropical fruit
1/2 cup orange juice
1/4 cup tequila
1 lime, thinly sliced
Preheat oven to 400°.
Combine first 3 ingredients in a small baking dish. Sprinkle chicken with salt; dredge chicken in flour mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Transfer chicken to an 11 x 7-inch baking dish coated with cooking spray. Add onion to skillet; cook 3 minutes. Add garlic to pan, and sauté 1 minute.
Combine fruit, juice, and tequila in a microwave-safe dish, and microwave at high 2 minutes. Pour fruit mixture into pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute. Pour onion mixture over chicken; top with lime slices. Bake at 400° for 20 minutes or until chicken is done.
Yield: 4 servings (serving size: 2 thighs and about 1/3 cup fruit mixture)
Chicken Ritz Casserole
Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.
Balsamic Chicken %26amp; Veggies
Serves 4
When you see carrots in a quick %26amp; easy recipe count on the microwave being involved – those suckers are tough to soften.
1 cup diced onions
1 cup baby carrots halved lengthwise
4 oz sliced baby portabella mushrooms
1 lb boneless skinless chicken breasts
Cooking spray
1 tsp “any dry rub/seasoning you choose”(as long as it’s from my “Rubs” Page) See Them Here
1 %26amp; 1/2 Tbsp balsamic vinegar
Place onions, carrots, and mushrooms in microwave-safe bowl. Cover and microwave on high 5 minutes.
Preheat large sauté pan on medium-high 2–3 minutes.
Cut chicken into 1 1/2-inch-wide strips, washing your hands after, of course.
Spray pan with non-stick stuff %26amp; add chicken, using tongs so you don’t have to wash your hands again. Sprinkle with the dry rub, cover and cook 2 or 3 minutes, turning once.
Drain vegetables and stir into chicken. Cover and cook 5 minutes, stirring once, or until vegetables begin to brown.
Remove lid and cook 3 more minutes, stirring once. Stir in balsamic vinegar and serve it up – yum, yum.
.
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Garlic-Lemon Chicken
Serves 4
A wonderfully simple way to make wonderful tasting roast chicken
6 Tbsp unsalted butter, at room temperature
1 large clove garlic, peeled and crushed
Handful of chopped herbs, such as rosemary (careful, a little goes a long way in flavor), basil, tarragon or thyme
1 Tbsp fresh lemon juice
Salt %26amp; freshly ground black pepper
4 skinless, boneless chicken breast halves
1 lemon, quartered, for garnish
Preheat the oven to 375 degrees.
Lightly coat a medium ovenproof dish with nonstick spray oil. In a medium bowl, mash the butter with a spoon until it is smooth. Add the garlic, herbs, lemon juice, salt and pepper to taste, mixing to combine.
With a sharp knife, make three diagonal slashes in each piece of chicken. Fill the cuts with the garlic-herb butter. Transfer the chicken to the prepared baking dish.
Bake for 20 minutes or until cooked through. When done, how about pairing it with buttered noodles tossed with Parmesan and the garlicky cooking juices poured over.
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Sesame Chicken
Serves 4
4 boneless skinless chicken breast halves
3 Tbsp. soy sauce
1/2 Cup flour
2 Tbsp sesame seeds
Dipping sauce such as BBQ, Plum, Sweet %26amp; Sour or Honey Mustard
Preheat oven to 450F.
Pound chicken breasts flat with a kitchen mallet (or, if you don't have a mallet, a baseball bat) between two pieces of plastic wrap. Cut into strips, about 1'; x 4';. Marinate them in soy sauce for 5 minutes.
Mix flour and sesame seeds on a plate %26amp; roll the drained strips in it.
Spray a cookie sheet with nonstick spray, place floured chicken strips on it and bake about 15 minutes, turning once. Actually, if you lay them on a wire rack on the cookie sheet you won't have to turn them (that will only save you 30 seconds but you now have a full 15 minutes for...whatever).
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Turkey Piccata
Serves 4-6
Use your largest nonstick skillet for this recipe. Don't crowd the pan. Any more orders? Oh, yeah: don't lose this recipe because you'll be asked to make it again and again.
1 lb. boneless turkey breast cutlets(boneless thighs or even pork chops are great, too)
1/2 cup all-purpose flour
1 tsp salt
1 tsp white pepper
3 Tbsp butter, divided
2 Tbsp olive oil
1/2 cup dry white wine
1/3 cup fresh lemon juice
1 Tbsp drained capers
6 lemon slices, halved
1 Tbsp chopped fresh flat-leaf parsley
Place turkey between 2 sheets heavy-duty plastic wrap or waxed paper, and flatten to 1/2-inch thickness, using a meat mallet.
Combine flour, salt, and pepper in a shallow dish. Dredge turkey cutlets in flour mixture.
Melt 1 Tbsp. butter in 1 Tbsp olive oil in a large nonstick skillet over medium-high heat. Add half of turkey, and cook 2 to 3 minutes on each side or until golden brown.
Remove turkey from skillet, and place on a wire rack in a jelly-roll pan in a 200° oven to keep warm. Repeat with remaining turkey, 1 Tbsp butter, and 1 Tbsp oil as needed.
Stir wine and next 3 ingredients into skillet, and cook over medium-high heat 2 minutes or until sauce is slightly thickened. Remove from heat; stir in remaining 1 Tbsp Butter. Put it on a platter, pour sauce over it and stand aside.
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Chicken Breasts with Tomato-Zucchini Sauce
Serves 2
Less than 15 minutes to a scrumptious and very easy dish that only needs the addition of a starch and/or salad to make a complete meal.
2 chicken breasts, 4–5 oz each, pounded to an even 1/4'; thickness
1 tsp olive oil
3/4 cup chopped zucchini
3/4 cup no-salt-added canned tomatoes
Plus: Salt and pepper
1 clove garlic, crushed
1/2 tsp dried basil
Sear the chicken in a skillet on medium-high heat (about 4 to 5 minutes per side), seasoning each side with a pinch of salt and pepper as the other side cooks. Remove the breasts from the skillet, and reduce the heat to medium.
Add the olive oil and garlic to the skillet, stirring frequently and scraping with a spoon to release the brown bits left behind by the meat (about 30 seconds).
Add the zucchini and basil. Let the mixture rest for 1 minute. Stir in the tomatoes and place the chicken breasts back in the skillet. Cover and cook for 2 minutes more.
Using a vegetable peeler shave a little Parmesan onto each breast. Impressive.
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Grilled Chicken Carib
Serves 4
If you want spice up this easy chicken dish add a 1/2 tsp of cayenne pepper with the lime and other marinating ingredients.
1 %26amp; 1/4 lb skinless, boneless chicken breasts
Finely grated rind of 1 lime
l/2 Tbsp lime juice
l Tbsp rum
l Tbsp light soft brown sugar
l tsp ground cinnamon
2 mangoes, peeled and cubed
Rice and salad, accompaniments
Cut the chicken into bite-size chunks and place in a bowl with the lime rind and juice, rum, sugar and cinnamon. Toss well and set aside for 10 minutes to marinate. This gives you time to work on the salad and rice.
Remove the chicken chunks and thread them on to four skewers, alternating with the mango cubes.
Cook the skewers under the broiler, or on a barbecue grill, for about 8 minutes, turning occasionally and basting with the juices, until the chicken is tender and golden brown. Serve the kebabs at once, with rice and salad.
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Chicken a la King a la Casserole
Serves 6
Don’t feel guilty about using refrigerated dough; we know that if you had plenty of time you’d make it from scratch, right? Sure.
And the peas are optional if your wife/husband/mate hates them as much as my wife does. It would take her an hour to eat this with the pea-picking she’d do.
1/4 cup butter, melted
1/8 cup all-purpose flour
1 1/2 cups chicken broth
2 1/2 cups cubed chicken breast meat
1 1/2 cups green peas
1 1/2 cups canned mushrooms, drained
1 cup cooked, sliced or diced carrots
1/2 onion, finely chopped
1 16 oz can refrigerated buttermilk biscuits
Preheat oven to 375 degrees F (175 degrees C
Melt butter in a medium saucepan over medium heat; stir in flour, then pour in broth and let thicken, stirring. Add chicken, peas, mushrooms, carrots, onion and bell pepper. Mix together and bring to a boil.
Pour chicken mixture into a 9x13 inch baking dish. Lay the biscuits over the top and bake for 20 to 25 minutes, or until biscuits are done. Serve it up.
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Chicken Cordon Bleu with Balsamic Sauce
Serves 4
You may never be happy with classic chicken cordon bleu again.
1 Tbsp butter
4 small skinless, boneless chicken breast halves (1 lb)
1/2 cup chicken broth
2 Tbsp balsamic vinegar
1/8 tsp coarsely ground black pepper
4 thin slices cooked ham (2 oz)
4 thin slices part-skim mozzarella cheese (2 oz)
1 bag (5 to 6 oz) prewashed baby spinach
In nonstick 12-inch skillet, melt butter over medium-high heat. Add chicken and cook until golden, about 6 minutes. Flip the chicken and cut the heat to medium; cover and cook until chicken loses its pink color throughout, about 6 minutes longer.
Raise heat to medium-high and stir in broth, vinegar, and pepper; cook, uncovered for a minute. Remove skillet from heat; top each breast half with ham slice, then cheese slice. Cover skillet until cheese melts, about 3 minutes.
Place spinach on plates %26amp; top with chicken. Now the very special part - drizzle with the warm balsamic sauce. Wow!
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Baked Pecan Chicken
Serves 4
The pecans may cost as much as the chicken but I think they're worth it for what they do for this dish - and I'm cheap.
1 %26amp; 1/2 cups finely chopped pecans, toasted for 1 minute
2 Tbsp chopped parsley
1%26amp; 1/2 tsp salt
2 egg whites
4 skinless boneless chicken breasts
Preheat oven to 400 degrees.
Spread chopped pecans on a cookie sheet and bake for a minute.
Blend nuts, parsley %26amp; salt in a bowl with a fork. Set aside.
Beat egg whites with a fork just until foamy.
Dip both sides of chicken in egg; dredge in pecan mixture %26amp; arrange on a non-stick sprayed baking sheet.
Bake at 400° for about 20 minutes or until chicken is done. Plate 'em and eat 'em.
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Chicken Tonnato
Serves 6
This easy chicken dish is usually an easy veal dish but with all these wonderful flavor-makers who will notice?
6 small skinless, boneless chicken breast halves (1 1/2 pounds)
1 medium onion, thinly sliced
2 cups water
1 6 oz can white tuna in oil
4 anchovy fillets
2 Tbsp plus 2 tsp capers, drained
1/4 cup olive oil
1/4 cup fresh lemon juice
1/4 tsp salt
1 bunch arugula or lettuce,about10 oz
lemon slices
In 12-inch skillet, combine chicken, onion, and water. Heat to boiling over high heat. Reduce heat; cover and simmer, turning chicken once, until it loses its pink color throughout, 8 to 10 minutes.
Transfer chicken to plate %26amp; cover loosely. Place in your freezer section while you finish so it's cold when served.
Strain poaching liquid through a strainer; skim and discard fat and all but 1/4 cup of the liquid.
In your blender or processor blend this reserved liquid with tuna with its oil, the anchovies, 2 Tbsp capers, olive oil, lemon juice %26amp; salt until smooth.
Dip each cold chicken breast into tuna sauce to coat and arrange on a large platter lined with arugula. Pour remaining sauce over chicken %26amp; garnish with a few lemon slices and the remaining capers.
Of course you can, if you prefer, prepare individual plates rather than serving on a platter.
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Cinnamon-Spiced Moroccan Chicken
Serves 4
Another easy chicken dish, this time from Morocco in North Africa. Thanks to us you don’t have to live in a city large enough to support a North African restaurant; you can turn your dinner table into the Casbah.
2 tsp ground cinnamon
1/2 tsp ground cumin
1 Tbsp ground turmeric
1/4 tsp chill powder
½ tsp salt
4 boneless, skinless chicken breast halves
2 Tbsp light olive oil
2 medium Granny Smith apples, peeled and chopped into small cubes
1/2 cup golden raisins
Combine 1 tsp of the cinnamon with the cumin, turmeric, chili powder, and salt in a resealable plastic bag. Add chicken and toss well to coat.
Heat olive oil in a large nonstick pan. Saute the chicken over medium heat about 5 minutes per side until no longer pink in the center,. Remove chicken from skillet.
Saute apples and raisins in the skillet for 1 minute. Sprinkle with remaining teaspoon cinnamon; cook and stir to coat. Spoon apples and dates onto chicken and plate. Serve with rice or couscous
. Click Here for More Easy World Recipes
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Chicken with Spinach %26amp; White Beans
Serves 4
A half-hour could hardly be better spent than creating this fabulous dinner.
1/3 cup flour
1/8 tsp each salt and pepper
4 skinless, boneless chicken breast halves (about 5 oz each)
1 Tbsp olive oil
1 tsp dried or chopped fresh sage
4 thin slices prosciutto
1/2 cup chicken broth
1 Tbsp fresh lemon juice
2 tsp stick butter
Beans
1 can (19 oz) cannellini beans, rinsed
¼ cup bottled roasted red peppers, chopped
1 Tbsp oil
1/2 tsp each salt and pepper
1 bag (9 oz) microwavable baby spinach
Mix flour, salt and pepper in a plastic food bag. Add the chicken; shake it around to coat and remove, tapping each piece to get rid of excess coating.
Place chicken in a large nonstick skillet over medium-high heat in which the oil has been heated. Cover and cook, about 5 minutes on each side, until golden and cooked through. Remove to plates, sprinkle with sage and top each with a slice of prosciutto. Set plates aside.
Add broth and lemon juice to the pan, bring to a boil and cook a few minutes until reduced by about half.
While the liquid cooks combine the cannellinis, oil, peppers %26amp; seasonings in a covered microwave-safe bowl and nuke on high for a minute or 2. Then microwave spinach per directions on bag. Place the beans and the spinach on the plates.
Back to the simmering liquid, stir in butter, give it a minute to melt and drizzle –don’t dribble- over the chicken. Serve it up at once.
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Chicken Cacciatore with Polenta
Serves 4
Hey! Two quick %26amp; easy recipes in one. You can use polenta in dozens of exciting ways and now you know how to make it fast.
1 %26amp; 1/4 lb skinless, boneless chicken thighs, each cut in thirds
1/8 tsp each salt and pepper
1 Tbsp oil
1 large onion
1 tsp minced garlic
1 14 %26amp; 1/2 oz can crushed tomatoes
POLENTA
1/2 tsp salt
3/4 cup cornmeal
1/2 cup grated Parmesan cheese
Season chicken with salt and pepper.Heat oil in a large nonstick skillet over medium-high heat.
Add chicken, cover and cook, turning once, about 6 minutes until golden and almost cooked through.
Meanwhile, slice onion. Remove chicken to a plate.
Add onion to pan; saute 3 minutes, or until golden. Add garlic; cook 30 seconds, or until fragrant. Add tomatoes, and chicken, stirring to scrape up brown bits on bottom of pan. Cover and cook 4 minutes, or until chicken is cooked through.
Meanwhile, prepare Polenta: Put 2%26amp;1/2 cups water and the salt in a large microwave-safe bowl. Whisk in cornmeal, cover and nuke on high, stirring occasionally, until mixture starts to thicken. Stir in cheese.
Spoon Polenta on plates. Top with chicken and saucegarnish with chopped Italian parsley. So good. So quick.
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Oven-fried Chicken with Almonds
Serves 6
Love fried chicken? Afraid of fried food? This one will satisfy both issues.
1 cup bread crumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup almonds, finely chopped
2 Tbsp chopped fresh parsley leaves 1 garlic clove, crushed
1 tsp salt
1/4 tsp dried thyme
Pinch ground black pepper
1/4 cup extra virgin olive oil
2 lb skinless, boneless chicken-breast halves, pounded to 1/2-inch thickness and cut into 12 pieces
Preheat oven to 400° F.
In medium bowl, stir bread crumbs, Parmesan, almonds, parsley, garlic, salt, thyme, and pepper until mixed.
Pour oil into pie plate.
Dip chicken in oil, then in bread-crumb mixture to coat.
Place chicken on cookie sheet. Bake without turning about 20 minutes or until juices run clear. Done.
Plate 'em and eat 'em.
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Easy Chicken Marsala
Serves 4
Use healthful olive oil as the cooking medium for this easy chicken delight but substitute butter and you go from great to spectacular - that is, if you're not counting LDL's.
4 boneless, skinless chicken breast halves (about 1 %26amp; 1/4 lb)
1%26amp;1/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp pepper
2 Tbsp olive or vegetable oil
2 cloves garlic, finely chopped
1/4 cup chopped fresh parsley or 1 tTbsp parsley flakes
1 cup sliced mushrooms (3 ounces)
1/2 cup dry Marsala wine
Hot cooked pasta, if desired
Flatten each chicken breast half to 1/4-inch thickness by gently pounding between sheets of plastic wrap or waxed paper.
Mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.
Heat oil in 10-inch skillet over medium-high heat. Cook garlic and parsley in oil 3-to-5 minutes, stirring frequently.
Add chicken to skillet. Cook, turning once, until brown. Add mushrooms and wine. Cook 8 to 10 minutes, turning chicken once, until chicken is no longer pink in center.
Serve with pasta - and with pride.
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Pan-Grilled Chicken With Sun-Dried Tomatoes
4 servings
Mmmmm. Basil and sun-dried tomatoes. Another easy chicken spectacular that looks far more time-consuming than it really is.
Dressing Ingredients:
1 shallot, peeled and coarsely chopped
1 clove garlic, crushed and peeled
1/2 to 3/4 cup basil leaves
2 1/2 tablespoons rice wine vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon salt, or to taste
Freshly ground black pepper
Chicken Ingredients:
4 boneless skinless chicken breast halves
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
Freshly ground black pepper
6 cups mixed salad greens
3 sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes, then drained and finely chopped
Shavings of Parmigiano-Reggiano cheese
Prepare the dressing:
In a food processor or blender, process the shallot, garlic and basil until the mixture turns to a paste, stopping once or twice to scrape the sides with a spatula. With the motor running, add the vinegar and then the olive oil in a steady stream. Add salt and pepper to taste. Set aside.
Prepare the chicken:
Flatten the chicken breast halves slightly to about a half-inch thickness. Brush with the olive oil and sprinkle with salt and pepper to taste.
Heat a cast-iron grill or skillet on medium-high heat. Place the chicken breast halves on the grill or in the skillet. Cook for 4 to 5 minutes on each side, or until cooked through. Transfer the chicken to a platter and let sit loosely covered for 5 minutes.
Place the mixed salad greens in a large bowl. Add the sun-dried tomatoes and about a third of the dressing and toss to combine.
Place greens on individual plates. Cut the chicken on the diagonal into thin slices, keeping each breast half together.
Fan the chicken pieces on top of the greens. Drizzle some dressing over the top and sprinkle with the cheese shavings.
Serve warm or at room temperature, with the remaining dressing on hand at the table.
How they'll love it!
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Chicken with Lemon %26amp; Basil Sauce
Serves 4
While this easy chicken recipe calls for broiling you may prefer to fry or bake the chicken - it will be terrific in any case.
2/3 Cup fresh bread crumbs
1/4 Cup olive oil
1 Cup lemon juice
1/2 Cup chopped basil
3 cloves garlic, crushed
1 tsp.sugar
8 chicken thigh fillets
1 tablespoon olive oil
Trim chicken of excess fat and sinew (don't you hate when you bite down on sinew?). Flatten slightly with a food mallet.
Place on cold, lightly oiled broiler pan or on one that has a non-stick surface. Brush chicken with oil and cook under medium—high heat 5 minutes each side or until cooked through.
While the chicken cooks place breadcrumbs in a food processor or blender. Add oil, lemon juice, basil, garlic and sugar. Blend until smooth, about 20 seconds.
Transfer to medium pan and stir gently over low heat 2 minutes or until heated through.
Pour it oover the cooked chicken, garnish with basil and serve. Yummy.
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Easy Chicken %26amp; Veggies - Tuscan Style
Serves 4
Be sure to start your pasta water while you're convertiing this easy chicken recipe into a wonderful complete meal.
4 skinless chicken breast halves (about 2 lbs. total)
8 ounces sliced mushrooms
3 medium-size zucchini (about 1 lb. total), thinly sliced
2 tablespoons olive oil
1/2 teaspoon pepper
1 teaspoon fennel seeds
1 teaspoon dried basil
1 14 oz.can diced tomatoes with basil and oregano
1/4 cup dry red wine
8 ounces dried spinach fettuccine
Chopped parsley
Grated Parmesan cheese
Rinse chicken and pat dry. Arrange chicken (bone side down), mushrooms, and zucchini in a 12- by 15-inch broiler pan. Drizzle with oil.
In a bowl, stir together pepper, fennel seeds, basil, tomatoes (include liquid), and wine. Pour evenly over chicken and vegetables; cover tightly with foil.
Bake in a 500 degree oven for 10 minutes. Uncover and continue to bake until meat in thickest part is no longer pink, about another ten minutes.
Stir pasta into the boiling water and cook, uncovered just until tender to bite (about 8 minutes). Drain well.
To serve, spoon chicken, vegetables, and pasta onto plates; spoon pan juices over all then sprinkle with parsley. And, of course, grate some nice parmesan on top.
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Chicken %26amp; Tomato Pizzettes (little pizzas, get it?)
Serves 4
Use a rotisserie bird from the store for this terrific quick meal. This easy chicken recipe is also a great way to use that left-over meat from yesteday's meal.
2 Cups bite-size pieces cooked chicken
12 oz. firm-ripe Roma tomatoes, diced
3 Cups firmly packed packaged spinach cut into slivers
1/3 cup prepared pesto
2 Tbsp. seasoned rice vinegar
Salt
1 loaf (about 1 lb.) frozen white bread dough, thawed
1 Tbsp. yellow cornmeal
1 to 2 cups shredded mozzarella cheese
In a large bowl combine chicken, tomatoes, spinach, pesto, and vinegar. Toss to mix; season to taste with salt. Set aside.
Divide bread dough into 4 equal pieces. On a lightly floured board, roll each piece out to a 7 to 8 inch round. Place dough rounds on 2 oiled, cornmeal-dusted 12 x 15 inch baking sheets.
Bake in a 500 degree oven until dough looks like a baked pizza crust(6 to 8 minutes). Sprinkle crusts equally with cheese and continue to bake until cheese is melted (about 2 more minutes).
Place one crust on each and top equally with chicken mixture.
So there's your bread, meat, veggies %26amp; salad in a delectable combination in less than half an hour.
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Turkey Saltimbocca
Serves 4
Saltimbocca made with veal is a classic -and classically expensive. Use turkey to cut the cost and - more importantly - the cholesterol. Same applies if you'd rather make this an easy chicken recipe.
6 Turkey breast cutlets or slices (about 1 lb. total), each about 1/4 inch thick
Black pepper
6 slices prosciutto (about 1 %26amp; 1/2 oz.)
2 oz. grated Parmesan cheese
1 Tbsp. olive oil
2/3 Cup chicken broth
1/3 Cup dry white wine
1/2 tsp. dried sage
1 Tbsp. Dijon mustard
Rinse turkey and pat dry. Place each piece between 2 sheets of plastic wrap or waxed paper. With a kitchen mallet, pound firmly but gently to a thickness of about 1/8 inch.
Lightly sprinkle each slice with pepper; then lay a piece of prosciutto on each slice and top with a layer of cheese. Roll up turkey to enclose filling; secure each roll with a wooden toothpick.
Heat oil in a wide nonstick frying pan over medium-high heat. Add turkey rolls and cook, turning occasionally, until browned on all sides (about 10 minutes).
Combine broth, wine, sage, and mustard and add to pan. Cover and cook for 2 minutes.
Transfer turkey rolls from pan to a platter; keep warm.
Bring sauce to a boil over high heat; then boil, uncovered, until bubbles form (about 3 minutes). Pour over turkey and serve.
P.S. Don't forget to remove the toothpicks.
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Easy Chicken Stir Fry with Basil
Serves 4
Look for Thai basil at an Asian foods source but if you can't find it plain-old American basil is just fine.
Serves 4
4 skinless chicken fillets
2 red bell peppers
1 small bunch fresh basil
1/2 Tbsp.olive oil
salt and ground black pepper
Slice chicken breast portions into strips. Halve the peppers, remove the seeds, then cut each piece of pepper into strips.
Heat the oil in a wok or large frying pan. Add the chicken and red peppers and stir-fry over a high heat for about 3 minutes, until the chicken is golden and cooked through.
Season with salt and ground black pepper.
Roughly tear up the basil leaves, add to the chicken and peppers and toss briefly to combine.
Serve at once with plain boiled rice or noodles with soy sauce on the side.
Salmon au Poivre
Serves 4
Is it a fish recipe or a salad? Who cares; you found it and now you can create this great quick and easy whatever-it-is.
4 6-oz, salmon fillets, skin removed
!/4 tsp.salt
2 to 3tsp cracked black pepper
2 Tbsp olive oil
1/2 cup chicken broth
1 5-or 6-oz. pkg. torn mixed salad greens
1 cup halved fresh strawberries
1/4 cup bottled balsamic vinaigrette salad dressing
2 Tbsp honey
Sprinkle salmon fillets with salt. Lightly coat each side of salmon with cracked black pepper. In a large skillet cook salmon for 1 minute in hot oil. Turn salmon over gently, add chicken broth and bring to boiling.
Reduce heat, cover and simmer for 5 minutes or until salmon flakes easily with a fork.
Use the five minutes to divide salad greens and strawberries among 4 plates. Drizzle greens with vinaigrette salad dressing.
Remove salmon from cooking liquid and place on greens; drizzle salmon with honey and your seafood / salad is ready.
Click Here for More Salad Recipes
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Super-Sensational Sea Scallops
Serves 4
Sure, when you serve these they'll look like something your family or guests have eaten before, nice but no biggie.
Oh, but when they take their first bite they will know you've really outdone yourself once again.
16 sea scallops(you know, the BIG ones), rinsed %26amp; drained
5 Tbsp butter, melted
5 cloves garlic, minced
2 shallots, chopped
3 pinches ground nutmeg
salt and pepper to taste
1 cup bread crumbs
4 Tbsp olive oil
1/4 cup chopped Italian parsley
lemon wedges for garnish, if you like
Preheat oven to 425 degrees F. Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish. There, that part took about 2 minutes.
In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops. Another minute.
Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.
And under 20 minutes besides.
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Grouper with Garlic and Herbs
Serves:2
This meaty Caribbean-based fish may not be readily found at your supermarket but it’s worth a little searching. Of course the sauce would be good with most other varieties as well.
1/2 bunch cilantro
1/2 bunch flat-leaf parsley
2 large cloves garlic
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes
2 tablespoons lemon juice
l 1/2 tablespoons extra virgin olive oil
10 oz grouper fillet, cut in 2 portions
Preheat broiler. Cover broiler pan with aluminum foil.
Wash, dry and coarsely chop cilantro and parsley. Mince the cilantro, parsley and garlic cloves in your food processor, then add cumin, pepper flakes, lemon juice and 1 Tbsp olive oil, and process until well blended.
Rinse and dry fish. Oil the foil with remaining olive oil and place fish on it in a single layer Spread herb mixture evenly over fish and broil 4 inches from heat, about 8 minutes, or until just cooked through. It’s ready.
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Quicky Fishy Chowder
Serves:6 to 8
This fish and veggie-loaded seafood creation should make a nice meal with one of my quick and easy salads which you can put together while the chowder simmers.
2 Tbsp extra virgin olive oil
1 large onion, finely diced
6 cups fish or chicken broth
¾ lb each: monkfish, salmon and cod, cut into 1-inch cubes (chunks are ok, too)
1 cup canned carrots, diced
1 cup canned baby peas
1 cup diced potatoes
2 cups diced, peeled tomatoes from a can)
1/2 tsp hot chili sauce, or to taste
Salt, to taste
1 cup heavy cream, optional
1/4 cup chopped fresh dill
In a large soup pot, warm oil over medium-low heat, add onions and saute 3 to 5 minutes. Add broth and bring to a simmer. Add fish, raise the heat and as soon as it boils reduce to low, and simmer 5 minutes.
Remove fish with slotted spoon and set aside
Add veggies and simmer 10 minutes more. If you want it thicker add cream and bring to a simmer. Return fish to the pot. add hot chili sauce, and salt to taste.
Place the dill in a soup tureen and pour in the soup. Stir gently and serve immediately.
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Buffalo Scallops with Basil %26amp; Lime
Serves:4
This is one spicy seafood dish. Nothing bad for you here either like with Buffalo Wings – you did know that wings are the least healthful part of a chicken, didn’t you?
Juice of 2 limes
8 to 10 dashes Tabasco
1 tsp minced garlic
1/3 cup roughly chopped fresh basil
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
2 Tbsp canola oil
1 lb large sea scallops, tough tendon removed
In a large bowl, combine lime juice, Tabasco, garlic, basil, olive oil, salt and pepper. Mix well and set aside.
Place canola oil in a medium-large saute pan, and heat over medium-high heat until hot but not smoking. Sprinkle scallops with salt and pepper and add them to pan, in batches if necessary, to avoid crowding – they like their space, too. Saute, turning occasionally, until they are just browned on both sides, about 3 minutes total.
Remove scallops from heat, add to bowl with other ingredients, toss well and serve hot.
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Poached Cod with Lemon-Parsley Sauce
Serves:6
Really pressed for time? Hoe does 10 Minutes start to finish sound?
2 1/2 Tbsp lemon juice
2 1/2 Tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup chopped flat-leaf parsley
6 pieces of thick cod fillets, 4 to 5 ounces each
Combine lemon juice, olive oil, salt, pepper and parsley in a small bowl. Set aside.
Bring 6 cups of water to a boil in a large saucepan. Holding the fish fillets with a slotted spoon or skimmer, lower them individually into the pan, and bring the water back to a boil. Reduce the heat to low, and poach the fish in barely simmering water for 3 to 4 minutes, until they are barely cooked through . Using a slotted spoon or skimmer, lift the fish from the water, drain thoroughly, and arrange 1 fillet on each of 6 warm plates. Press the fish lightly with a spatula or fork to make it separate a little at the grain.
Add 2 tablespoons hot poaching liquid to lemon juice mixture, beat briefly, then spoon the sauce over the fish. Serve. All done in about 10 Minutes.
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Oven-Fried Flounder Fish Sticks
Serves: 4
Love fried fish but hate the fat? Fry it in the oven! Mrs.Paul’s or Gorton’s never came out this good.
2 tsp vegetable oil
1/4 cup all-purpose flour
1 tsp salt
1/4 tsp ground cayenne pepper
2 large egg whites
1 cup plain dried bread crumbs
1 lb flounder fillets, cut on diagonal into 1-inch-wide strips
Preheat oven to 450°F.
In a shallow bowl, combine flour, salt, and ground red pepper.
In another bowl, beat egg whites just until foamy.
In a third shallow bowl place bread crumbs.
Dip flounder strips in seasoned flour, shaking off excess, next into egg white, then coat in bread crumbs, patting crumbs to cover.
Arrange fish strips on a non-stick cookie sheet, place on lowest oven rack and bake 12 minutes flipping them with a wide spatula after 6 Bake until just opaque inside and golden outside. Serve.
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Steamed Cod with Vegetables
Serves: 4
Thinly sliced string beans, tomatoes, or summer squash—or all three work just fine in this easy seafood recipe or broccoli, mushrooms, and herbs as we suggest here.
1 %26amp; 1/2 to 2 lbs cod fillets
6 oz broccoli
4 oz sliced mushrooms
1 small thinly sliced onion
1 Tbsp minced sweet marjoram or basil
Salt
Freshly milled black pepper
1 Tbsp butter
Preheat the oven to 400°F.
Place the fish in the middle of a piece of aluminum foil big enough to hold the fish and vegetables. Cover with the broccoli, mushrooms, onion and sweet marjoram or basil. Add salt and pepper to taste, then dot with the butter.
Fold the foil, enclosing the fish and vegetables, and place it on a cookie sheet. Bake for about 15 minutes. The fish will be cooked through, and the vegetables will retain some of their crunch.
Open the foil carefully or you might get steamed. Plate and serve.
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Low Fat Crab Cakes
Serves: 4-6
Don't be put off if ';Low Fat'; isn't a phrase you live by. This easy seafood favorite is only that way because you use plain yogurt instead of sour cream. It's still a great crabcake recipe - and so easy.
12 saltines
1/3 cup chopped fresh parsley
2 Tbsp plain low-fat yogurt
1/3 cup chopped roasted red pepper, no skin or seeds, please
2 Tbsp fresh lime juice
Hot pepper sauce
Salt
1 lb fresh crabmeat, as always picked over for shells
2 egg whites
Preheat the oven to 425°F.
Blend together the saltines and parsley until the saltines are pulverized. Put in a large mixing bowl and tir in the yogurt, red pepper, 1 Tbsp water, the lime juice, 2 to 3 dashes of hot sauce, salt to taste, and the crabmeat.
Lightly mix the egg whites with a fork and stir them in. Be sure the mixture is thoroughly combined.
Butter a large baking sheet. Using your hands, form 16 crab cakes and arrange them 1 inch apart on the sheet. Bake for 12 to 15 minutes, turning the crab cakes with a spatula after 10 minutes. They should browned and cooked through when done.
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Salmon with Lemon-Caper Butter
Serves: 6
Capers may be tiny little things but they raise this easy seafood dish to a premium level.
1 stick butter, softened
3 Tbsp minced fresh Italian parsley
2 garlic cloves, minced
2 Tbsp capers, rinsed and drained
2 Tbsp grated lemon zest
1 tsp salt
1/4 tsp pepper
6 salmon steaks, 3/4 to 1 inch thick, 6 to 8 oz each
1 tablespoon extra-virgin olive oil (have you ever seen just “virgin” olive oil?)
Preheat oven to 350°.
In a medium bowl, beat butter with an electric mixer until soft. Add parsley, garlic, capers, lemon zest, ¼ tsp salt, and 1/8 tsp pepper. Beat just to combine. Set lemon-caper butter aside.
Brush salmon with olive oil and season with remaining salt and pepper. Bake until just opaque throughout, 15 to 18 minutes depending upon thickness of steak.
Serve the fish hot and the sauce room-temp
.
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Swordfish with Spicy Basil Butter
Serves 4
This easy seafood dish is especially good for grilling out side because the fish has a compact texture that makes it possible to flip in one piece.
1/4 cup butter,softened
1/2 small onion, chopped
1 small clove garlic, minced
1-inch-thick piece of ginger root,peeled and minced
1/4 jalapeno, seeded and minced
1 Tbsp chopped fresh basil
4 swordfish fillets (about 8 ounces each)
Fire up the coals or turn on the propane.
Put butter into the small bowl of an electric mixer. Beat until fluffy, about 2 minutes. Add onion, garlic, ginger root, jalapeno, and basil and give it another 30 seconds. Set aside.
Grill fish 6 inches from heat source, until fish is opaque and just begins to flake with a fork, 7 to 10 minutes flipping it once.
Plate the fish, add a blop of the very special butter sauce and you're through - except for the really fun part, eating it.
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Halibut in Court Buillon
Serves 4
Court bouillon (say, Boo-yoan) means ';quick broth '; in French and is traditionally used in poaching fish. (I know, to some of you poaching fish might be something done out of season with a rod %26amp; reel.)
And let's get straight on coriander %26amp; cilantro. Yes, they are the same plant but the seeds are called coriander while the leaves are cilantro.
Ok, class dismissed. See you tomorrow.
1/4 cup dry white wine
5 cups water
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1 %26amp; 1 1/2 tsp ground coriander
1 tsp black pepper
a pinch ground cloves
1 tsp salt
1 Tbsp olive oil
Four 6-8 oz pieces of halibut fillet
2 tsp chopped fresh cilantro leaves
Garnish: lemon wedges
In a 4-6 quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, spices, and simmer 20 minutes.
Add oil and halibut and cook fish at a bare simmer, covered, until just cooked through, 5 or 6 minutes - now that's poaching.
Plate the fish with a slotted spatula and spoon court bouillon over fish. Sprinkle fish with fresh chopped cilantro and garnish with lemon wedges.
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Salmon Burgers
Serves 4
You might think burgers are a heck of a waste of fairly expensive seafood, but don't. These are worth every penny.
1 lb skinless wild salmon fillet (wild has more omega-3 %26amp; fewer toxins than farm-raised)
1 Tbsp Dijon mustard
1 Tbsp reduced-fat mayonnaise
1 Tbsp chopped fresh chives
1 Tbsp soy sauce
1 tsp Asian sesame oil
l 1/4 tsp salt
1/8 tsp freshly ground pepper
1/3 cup sesame seeds
2 tsp peanut oil
4 whole wheat buns
4 tomato slices
1 1/2 cups baby greens
Cut salmon into 1-inch pieces.
In a food processor, pulse salmon just until finely chopped (do not overprocess). Transfer salmon to a medium bowl. Add mustard, mayonnaise, chives, soy sauce, sesame oil, salt, and pepper; stir to combine.
Form mixture into four 3 1/2-inch patties. Generously sprinkle one side of each patty with sesame seeds.
Brush peanut oil over bottom of a large nonstick skillet to coat evenly. Place skillet over medium-high heat. Place burgers, seed side down, in skillet %26amp; cook until sesame seeds brown lightly, 2 to 3 minutes.
With a spatula, gently turn burgers over and cook just until opaque in the center, about 3 minutes.
Transfer salmon burgers to buns, top with tomato slices and greens and plate them with a favorite accompaniment.
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Speedy Salmon with Mustard-Dill Sauce
Serves 4
How about 15 minutes to a gourmet-quality seafood dish? Everyone will love this even if it is healthful.
1 %26amp; 1/2 lbs salmon filet cut into 4 pieces
2 medium garlic cloves, pressed
1 Tbsp Dijon mustard
3 Tbsp fresh lemon juice
1/4 cup chicken broth
1 tsp honey
1 tsp chopped fresh dill
salt and white pepper to taste
Preheat a 12-inch stainless steel skillet on medium high heat for about 2 minutes. Meanwhile rub salmon with 1 Tbsp of lemon juice and season with a little salt and white pepper.
When the pan is hot place salmon skinned side up in the hot pan, and cook for about 2-3 minutes. Turn, remove the skin and cook for another 2-3 minutes on that side. This stovetop searing method requires no liquid in the pan.
Plate the salmon.
Quickly - and carefully - wipe the hot pan with a paper towel and return to the burner. This removes excess oil and crispies from the pan but it retains the flavor to enhance your sauce.
Add garlic and stir for 30 seconds. Add mustard, and whisk in 2 Tbsp lemon juice, broth, honey, salt and pepper.
Cook on high heat for 1 minute to reduce slightly and add dill. Pour over the salmon and serve.
Yeah, you have to keep moving but 15 minutes, start to finish, is definitely do-able.
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Sea Bass with Parsley and Lime Butter
Serves 6
This quick and easy seafood receipe should find you finished in under 20 minutes so you'll have plenty of time to add a veggie or salad to complete another wonderful meal.
6 Sea bass fillets, about 5oz each
Grated rind and juice of 1 large lime
2 Tbsp chopped fresh parsley
1/4 Cup butter
Salt and ground black pepper
Heat the butter in a large frying pan and add three of the sea bass fillets, skin side down. Cook for 3—4 minutes, or until the skin is crisp and golden. Flip the fish over and cook for a further 2—3 minutes, or until cooked through.
Remove the fillets from the pan with a metal spatula and place each on a serving plate and keep them warm.
Cook the remaining fish in the same way and transfer to serving plates.
Add the lime rind and juice to the pan with the parsley, and season with salt and black pepper. Allow to bubble for 1—2 minutes, then pour a little over each fish portion and serve immediately.
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Poached Tilapia with Lemon %26amp; Basil
Serves 4
Tilapia - Where have you been all my life? Tilapia seem to have come ';out of the seafood closet'; in the past few years. It's so delicious one wonders where it's been all our lives. And what was it doing in that closet anyway?
1/4 Cup chicken broth
3 Tbsp orange juice
2 Tbsp lemon juice
2 Tbsp. olive oil
1 %26amp; 1/2 to 2 lbs. tilapia
About 8 large fresh basil leaves
I Tbsp. shredded lemon peel
In a wide frying pan, combine broth, orange juice, lemon juice, and oil. Cover and bring to a boil over high heat.
Rinse and drain fish; arrange in pan in a single layer. Reduce ieat, cover, and simmer gently for 4 minutes.
Lay 1 or 2 basil leaves diagonally across each filet. Cover and continue to simmer until fish is just opaque but still moist in thickest part(1 to 2 more minutes).
Using a slotted spatula, transfer fish to individual plates; keep warm.
Bring cooking liquid to a boil over high heat; then boil, uncovered, until reduced to about 1/4 cup (2 to 3 minutes). Spoon sauce over fish and sprinkle with lemon peel.
Serve with a salad and warm sourdough bread.
Click Here for More Tilapia Recipes
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Orange Roughy with Sesame Seeds
Serves 4
Anoter 20 minute seafood receipe featuring one of the most delicious swimmers in the ocean. And if they look orange in the store don't buy them!
1 Large egg white
1/2 cup sesame seeds
4 boneless, skinless orange roughy fillets (6 to 8 oz. each)
2 Tbsp. olive oil
Lemon wedges
Soy sauce
In a shallow pan, beat egg white until slightly frothy. Spread sesame seeds in another shallow pan.
Place a shallow 10- by 15- inch baking pan in a 500° oven and heat for about 5 minutes.
Meanwhile rinse fish %26amp; pat dry. Dip filletson one side only in egg white; drain briefly. Then press egg-moistened side in sesame seeds to coat generously. Place fillets, seed sides up, in a single layer on wax paper.
Remove pan from oven and add oil; swirl pan to coat with oil. Arrange fillets, seed sides down, in pan. Bake on lowest oven rack until seeds are lightly browned and fish is just opaque but still moist in thickest part(about 8 minutes). With a wide spatula, carefully transfer fillets, seed sides up, to individual plates.
Serve with lemon wedges and soy sauce on the side to season fish to taste.
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For some great seafood click below.
Seafood Stew with Orzo
Serves 2
Don't panic over the number of ingredients in this sensational seafood creation. It's still a quick and easy receipe so it will be ready in about thirty minutes. And it's certainly ';fancy'; enough to serve as a ';company'; dish; just double or triple the ingredients for a crowd.
2 Tbsp. olive oil
1 Small onion,thinly sliced
1 Clove garlic, minced or pressed
1/2 tsp. fennel seeds, crushed
1 14 oz can Italian tomatoes
1 small yellow squash or zucchini cut into matchstick pieces (we call that ';julienned';)
1 Small yellow bell pepper, seeded and julienned
3 Tbsp. minced parsley
6 oz. cod fillet
8 Large raw shrimp in shells
8 Mussels in shell, scrubbed, beards pulled off (Ouch!)
1 tsp. lemon juice
1/3 cup dried orzo(tiny little pasta)
1/2 cup grated Parmesan cheese
Start about 1 %26amp; 1/2 qts. of water for the orzo to boiling in a 3-quart pan over high heat.
Heat oil in a wide nonstick frying pan over medium heat. Add onion, garlic, and fennel seeds. Cook, stirring often, until onion begins to soften (about 4 minutes).
Add tomatoes (squeeze between your fingers to break up - it feels go-o-o-d) and their liquid, the squash, bell pepper, and 2 Tbsps. of the parsley. Increase heat to medium-high and bring mixture to a simmer; then simmer,uncovered, until slightly thickened (about5 minutes).
Water should now be boiling so stir in orzo and cook,uncovered, until just tender to bite (al dente, remember?) (8 to 10 minutes).
Rinse fish, pat dry and cut into 2 portions. Add fish to sauce. Cover and simmer gently for 3 minutes. Add shrimp, mussels, and lemon juice. Cover and simmer until mussels pop open (toss any that don't)and shrimp are just opaque in center; cut one to test (about 5 minutes).
Orzo should be ready now so test, drain well and toss with cheese.
Divide pasta between 2 soup bowls or individual casseroles. Ladle seafood stew over pasta and sprinkle with remaining 1 Tbsp. of parsley.
Seared Sirloin Steaks with Shrooms
Serves 6-8
A cast-iron skillet is my favorite for searing or blackening any meat or fish, and they’re not expensive.
2 sirloin steaks, ¾ inch thick, 6-8 oz each
1/4 c chicken stock
1/2 c thinly sliced cremini mushrooms
1 tsp olive oil
1/4 tsp dried thyme
1 clove garlic, crushed
Salt and pepper; to taste
Sear the steaks in a skillet on medium high (about 2 to 3 minutes per side), seasoning each side with a pinch of pepper as the other side cooks. Remove the steaks from the skillet, and reduce the heat to medium.
Put the olive oil, thyme, and garlic in the skillet %26amp; stir about 30 seconds scraping with a spoon to release those great crispy little bits left behind by the meat. . Add the stock (hey, how about red wine instead?) and mushrooms, stirring about 2 or 3 minutes until the mushrooms soften, but not so long that they get mushy.
Now pour that wonderful sauce over the steak and/or a mound of brown rice and dig in.
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Cheesy Beef %26amp; Onion Casserole
Serves 6-8
I think this dish qualifies as “comfort food”, don't you? And don’t fret about using canned soup; it’s just so much quicker than making a sauce from scratch.
2 10-oz packages frozen chopped spinach
1 lb ground beef
1 medium onion, chopped
1 to 2 cloves garlic, minced
2 dashes Tabasco
1 tsp oregano
1 10-oz can mushrooms, drained
1 cup sour cream
1 10-oz can cream of celery soup
Salt and pepper to taste
1 8-oz package shredded Mozzarella cheese
Preheat: 350 degrees
Cook spinach; drain well, and squeeze dry. Set aside.
In a skillet, saute onions and garlic about 3 minutes until softened. Add ground beef and break it up as it browns to avoid ending up with a giant burger.
Add Tabasco, mushrooms, oregano, salt and pepper and simmer 5 minutes.
Add spinach, sour cream and soup. Heat thoroughly and pour into an oiled casserole and top with cheese. Bake 15 to 20 minutes until brown and bubbly.
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Steak %26amp; Spinach Roll-Up Roast
Serves 4
Serve a salad with this delicious meat %26amp; veggie combo and you've got one of the easiest meals ever.
8 slices bacon
1 to 1 1/2-pound beef flank steak
3/4 tsp lemon-pepper seasoning
1/4 tsp salt
1 10-oz package frozen chopped spinach, thawed and well drained
2 Tbsp fine dry bread crumbs
1/2 tsp dried thyme, crushed
Dash salt
Pre-heat oven to 375F.
ln a large skillet cook bacon over medium heat for a few minutes just until brown but not crisp. Remove from skillet; drain on paper towels. Set aside.
Score both sides of steak by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Place steak between two pieces of plastic wrap or waxed paper. With a meat mallet pound steak into a roughly 12x8-inch rectangle. Remove plastic wrap (duuh) and sprinkle with 1/2 tsp of the lemon-pepper seasoning and the 1/4 tsp salt. Arrange bacon lengthwise on steak.
For the stuffing combine spinach, bread crumbs, thyme, the remaining l/4 tsp lemon-pepper seasoning, and the dash salt. Spread over bacon.
Starting from a short side, roll up the steak and secure with cooking twine. Roast for about 12 minutes for medium doneness, more or less to taste.
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Asian Pepper Steak
Serves 4
You'll keep moving putting this Asian delight together, but in only about 15 minutes you can take your bow and sit down to dinner.
12 oz 90%-lean ground beef
3/4 cup finely diced red bell pepper
3/4 cup chopped scallions
1/4 cup plain dry breadcrumbs
4 Tbsp hoisin sauce, divided
2 Tbsp minced fresh ginger
3 tsp canola oil, divided
4 bunches watercress, trimmed
1/2 cup rice wine or dry sherry
Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.
Gently mix beef, bell pepper, scallions, breadcrumbs, 3 Tbsp hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops with 1 tsp oil. Broil, flipping once, until cooked through, about 3 or 4 minutes per side.
Meanwhile, heat the remaining 2 tsp oil in a large skillet over high heat. Add watercress and saute 1 to 3 minutes. Divide the watercress among 4 plates. Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute.
Top the watercress with the steaks and drizzle with the pan sauce. You've created a really exciting dish in about 15 minutes - aren't you proud?.
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Carbonada (Beef With Onions %26amp; Wine)
Serves 4
Beef with onions. Ho-hum. No, NOT ho-hum. In a little less than half-an-hour this Italian version will become a very special easy beef favorite. A hearty red wine is the braising liquid but in a Belgian or German version it would probably be beer. Glad you asked.
1/2 cup extra-virgin olive oil
2 oz pancetta cubed
2 medium onions, sliced
2 lbs braising beef (boneless chuck works), cut into 1 1/2 in chunks
1/2 tsp salt
1 tsp freshly ground black pepper
10 sage leaves, finely chopped
2 bay leaves
1 bottle (750 ml) dry red wine
2 tsp tomato paste
In a large pot over medium-high heat, heat 1/4 cup of the olive oil. When hot, add the pancetta. When it browns up, 3 to 5 minutes, reduce the heat to medium, add the onions and cook until the onions are translucent, 3 to 5 minutes.
Remove the pot from the heat and set aside.
In a large skillet, heat the remaining 1/4 cup of oil over medium-high heat until hot, add the beef chunks in a single layer but don't crowd them. Stir them occasionally to brown all sides, then add the salt and pepper to taste.
Now add the beef, chopped sage, bay leaves, tomato paste and wine to the pancetta-onion mixture. Increase the heat until boiling, then immediately reduce heat to bring to a simmer.
Continue to simmer until the meat is tender and the wine turns slightly syrupy (say that 5 times fast), 10 to 15 minutes, depending on the size of your pot.
Discard the bay leaves and serve immediately over polenta or rice, or with potatoes. While the dish is simmering you have time for any of them.
Click Here for More Easy Italian Recipes
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88888888888888888888888888888888888888…
A major newspaper recently interviewed butchers %26amp; other beef “experts” on tips for choosing steaks. The top tips or things to look for were:
Choose steaks with some marbling of fat (little white flecks in the center) to enhance flavor…
Steaks should be cut evenly to cook uniformly…
Go for no less than 1 inch thickness to reduce chances of overcooking (unless you’re one of those who like
their steaks crisp)…
Don’t trim fat until meat has been cooked since it helps steaks keep their shape %26amp; enhances flavor…
Cook round or chuck steaks slowly, not on the grill. Save the grill for Porterhouse, NY strip, T-bone or any steak with “rib” in its name…
Expect Select graded beef to be leaner and therefore tougher than Choice, the next grade up. Prime is best but hard to find except in very pricey stores or fine restaurants…
Don’t slash to check for doneness, use an instant-read meat thermometer (about $10)…
Finally, what was the favorite steak of these experts? Almost unanimously, the rib-eye. In fact, that’s what the USDA looks at in beef carcasses to determine grade.
88888888888888888888888888888888888888…
Ginger-Orange Stir-Fry
Serves 4
Placed in the center of a large serving bowl of thin noodles this is as pretty a dish as it is delicious and exciting.
1 lb lean Choice sirloin, cut into thin strips
Grated rind and juice of 1 orange
1 Thsp light soy sauce
l tsp corn meal
l inch piece of fresh ginger root, finely chopped
1 Thsp sunfloweror canola oi
l 1 large carrot, julienned (cut into very thin ships)
2 green onions, thinly sliced
Noodles to serve
Place the beef strips in a bowl and sprinkle with the orange rind and juice and marinate for 10 minutes. Use this time to do the noodles.
Remove the beef to another bowl and stir soy sauce, corn flour %26amp; ginger into the orange mixture.
Heat the oil in a wok or large frying pan and add the beef. Stir-fry for a minute until lightly colored, then add the carrot and stir-fry for another 2-3 minutes more.
Stir in the spring onions and reserved liquid and stir, until boiling and thickened.
Serve hot over noodles (or rice).
Click Here for More World Recipes
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15 Minute Beef Stew
Serves 6
Ok, so we use a few ';prepared'; ingredients for this easy beef stew. How else do you think you could do stew in a quarter hour?
Very important - use choice or prime sirloin or you might find it a bit chewy.
1 lb beef boneless sirloin steak, cut into 1/2-inch cubes
1 1-lb bag frozen stew vegetables, thawed and drained (Use the microwave to thaw or you won't make 15 minutes) 1 15 oz can chunky garlic-and-herb tomato sauce
1 14 oz can beef broth
2 5 1/2 oz cans spicy V8-type juice
Spray 10-inch nonstick skillet with cooking spray %26amp; heat over medium-high heat. Cook beef in skillet about 10 minutes, stirring occasionally, until brown.
Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally.
Maybe it took 20 minutes; that's still pretty great for hearty beef stew.
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Asian Beef %26amp; Vegetables
Serves 6
Served with warmed flour tortillas you've got another Asian-Mexican cooperative venture - and a tasty one, at that.
1 cup spicy stir-fry sauce
1/4 cup fresh orange juice (grate zest first)
1 flank steak (about 1%26amp;1/2 lb)
1 medium eggplant (about 1 lb), cut in 1/2-in. cubes (4 cups)
Nonstick spray
1%26amp;1/4 lb baby or regular bok choy cut crosswise in 1-in. pieces (6 cups)
4 oz fresh shiitake mushrooms(no stems), caps cut in 1/2-in. slices
1/4 cup honey
1 tsp grated orange zest
1/4 cup each chopped cashews and sliced scallions.
Heat oven to 500ºF with racks set to divide oven in thirds.
Mix 3/4 cup stir-fry sauce and the juice in a large ziptop bag. Add steak and shake it up - be real sure the zipper is zipped.
For quick and easy clean-up, line 2 rimmed baking sheets with nonstick foil then spread eggplant on 1 baking sheet; coat with nonstick spray. Remove steak from marinade and place it on the other baking sheet. Place steak on higher oven rack, eggplant on lower.
Roast 10 minutes, or until an instant-read thermometer inserted from side into thickest part of steak registers 145ºF for medium-rare. Transfer to cutting board; let rest. 5. Remove eggplant from oven, add bok choy and mushrooms; toss to mix. Coat with nonstick spray. Roast 5 minutes more and remove. Mix remaining 1/4 cup of stir-fry sauce, the honey and zest. Pour over vegetables; toss to coat. Thinly slice meat across the grain. Serve steak and vegetables with cashews and scallions.
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Orange Beef Stir-fry
Serves 4
It would be a shame to eat this easy dish out of one of those white paper carry-out boxes with the wire handle. So make this terrific Asian beef creation yourself and serve with cloth napkins and a nice wine.
2 large oranges
3 Tbsp. dry sherry
3 Tbsp. soy sauce
1 Tbsp. cornstarch
1 lb. lean boneless top sirloin, trimmed of fat and cut across the grain into 1/4-inch-thick slices
2 Tbsp. minced fresh ginger
1½ Cups bean sprouts
1 %26amp; 1/2 Cups fresh Chinese pea pods, ends and strings removed (isn't that a pain-in-the-neck?)
Grate outer peel from 1 orange. Squeeze juice from both oranges. Measure juice; if you have less than 3/4 cup, add enough water to equal this amount.
In a small bowl, stir together orange peel, orange juice, sherry, soy sauce, and cornstarch. Set aside.
Heat a wok or wide nonstick fiying pan over high heat, When pan is hot, add beef and ginger. Stir until beef is browned (3-4 minutes). With a slotted spoon, transfer beef to a bowl. Pour orange juice mixture into pan and bring to a simmer. Add bean sprouts and pods; stir about a minute until pea pods turn a brighter green. Mix in beef and, you know...eat 'em up, yum,yum.
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Quick Chili with Chiles
Serves 4 TO 6
Real chili from scratch in under 30 minutes. Wow! If you want to ';beef up'; this beef-y dish serve some cooked elbow macaroni and oyster crackers with it. Now it'll serve twice as many - and I'll bet they'll love it twice as much.
1 %26amp; 1/2 lbs. lean ground beef
1 7 or 8 oz. can diced green chiles
1 large onion,chopped
2 Cloves garlic, minced or pressed
3 Tbsp. red wine vinegar
4 Tbsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
1 28 oz. can crushed tomatoes
1 14 or 15 oz.Can pinto beans, rinsed and drained
Salt
1 Cup shredded Cheddar cheese
Crumble beef into a 4-5 quart pan; add chiles, onion, garlic, and vinegar. Cook over high heat, stirring occasionally, until beef is browned and onion is soft (about 8 minutes). Spoon off and discard fat.
To beef mixture, add chili powder, oregano, and cumin; cook, stirring, for 1 minute.
Stir in tomatoes and their liquid; then stir in beans. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Season to taste with salt.
Serve with shredded cheese to sprinkle over individual servings.
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Quick and Easy Beef Sukiyaki
Serves 2
Easy to make, yummy to eat, hard to spell.
1/2 Cup condensed beef consommé
1/4 Cup dry sherry
1/4 Cup reduced-sodium soy sauce
1 Tbsp. sugar
4 oz. packaged triple-washed baby spinach
1/2 tsp. vegetable oil
8 oz. lean sirloin, trimmed and thinly sliced across grain
1 Tbsp. minced fresh ginger
1 medium-size onion, thinly sliced
1 Cup sliced mushrooms
4 green onions, cut into 1-inch lengths
Hot cooked rice
Stir together consomme, sherry, soy sauce, and sugar. Set aside. Remove any coarse stems from spinach and set it aside.
Heat oil in a wide nonstick fiying pan over high heat. Add beef and ginger; stir until beef is browned (2 to 3 minutes). With a slotted spoon, transfer beef and ginger to a bowl. Add sliced onion and mushrooms to pan; stir about 3 minutes or until onion is soft and mushrooms are tinged with brown. Add green onions and spinach; stir a minute or so until spinach is wilted.
Add consommé mixture, then return beef to pan and bring to a boil, stirring.
And that's it. Serve over rice (brown rice is better for you but that white stuff is really good.)
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Viennese Beef Cutlet %26amp; Onions
Serves 4 or 5
In the Old Country, they call this ';Zwiebelrostbraten'; - and you thought ';sukiyaki'; was tough to spell.
How about if we just call it ';Easy Beef %26amp; Onions';?
2 thin slices boneless sirloin steak (1 %26amp; 1/2 to 2 lbs. in all)
2 Tbsp. oil
Salt and freshly ground pepper
1/3 Cup all-purpose flour
3 Tbsp. butter
2 large onions, thinly sliced
Place the steaks between 2 pieces of plastic wrap or waxed paper and pound with a kitchen mallet to a thickness of about 1/4 inch. Make shallow cuts at I-inch intervals in the outside rim of fat so the steaks will lie flat and cook evenly.
Heat 2 Tbsps. of oil in a large skillet. Sprinkle meat lightly with salt and pepper and dip one side in flour, shaking off excess. Brown the floured side first for about 5 minutes and turn with kitchen tongs to brown the unfloured side for about 3 minutes.
While the meat is cooking, melt the butter in another skillet, add the sliced onions, and sauté until golden, turning them frequently to avoid burning.
Remove the steaks when done leaving a tablespoon or two of fat in the pan, add about 3 or 4 tablespoons of water to the pan drippings, and with a wooden spoon scrape up all the browned bits on the bottom of the pan. Stir for a few minutes over medium heat until well blended.
Transfer steaks to a warmed platter, pour the gravy over, and top with sautéed onions.
Since this is an Austrian recipe how about spaetzle as an accompaniment. What's spaetzle? Teeny-Tiny little noodles you can probably find in the imported food section of your most upscale supermarket.
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Steak with Warm Tomato Salsa
Serves 2
Use rib-eye, sirloin or filet — whatever. This delicious combo of beef, tomatoes %26amp; scallions will quickly create a terrific dinner.
2 Steaks, about 3/4 inch thick
4 Large plum tomatoes
2 Spring onions (scallions)
1/2 Tbsp. balsamic vinegar
Salt and ground black pepper, to taste
To peel tomatoes place them in a heatproof bowl and cover with boiling water. After a minute or two the skins start to loosen %26amp; split and you can just zip 'em off.
Drain and peel the tomatoes, then halve them and scoop out the seeds. Dice the tomato flesh. Thinly slice the spring onions.
Heat a non-stick frying pan and cook the steaks for about 3 minutes on each side for medium rare or a little longer if you like your steak well done (Bo-o-o-o!). Transfer the steaks to plates.
To the cooking juices in the pan add the vegetables, balsamic vinegar, 1/2 tbsp water and a little seasoning. Stir briefly until warm, scraping up any of that wonderful steak residue.
Spoon the salsa over the steaks and serve with a nice (not a nasty one, please) salad and a quick and easy green veggie.
This was easy and so delicious...
Shrimp Creolle (fromRachel Ray's 30 min. meals)
Extra Virgin Olive Oil
2 TBS butter
1 onion
2 stalks celery
1 bell pepper
fresh thyme
2 cloves garlic
chicken stock (to cover)
1 bay leaf
s%26amp;p
2 TBS flour
hot sauce
dash worcestershire
1/2 bottle dark beer
1 can diced tomatoes
okra
Heat oil and butter in pan. Chop onion and add in. Chop celery and add in. Chop pepper-add in. Add thyme, garlic, bay leaf, s%26amp;p. Let brown. Add flour and stir. Let heat up a min or 2. Add dash hot sauce and dash worcestershire and beer. Stir and bring to a bubble. Add diced tomatoes with its juice then chicken stock to cover and okra. Bring to a boil. Drop in shrimp and cook until shrimp fully pink. Serve over rice.
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I make this one all the time...
Shrimp Scampi
1 1/2 lbs shrimp
2 TBS Extra Virgin Olive Oil
2 TBS green onion
1 1/2 tsp each basil, parsley
2 TBS lemon juice
1/4 tsp each salt %26amp; pepper
2 cloves garlic
grated parmesan
Heat oil. Cook all ingredients (except parmesan) in oil 2-3 min or
until shrimp is pink and firm. Remove from heat. Sprinkle with parmesan.
Can toss with fettucini
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mmmm, more shrimp.
Skewered Mustard Beer Shrimp
2 lb (@48) large fresh shrimp,peeled and deveined
1/2 tsp garlic powder
1/2 tsp ground red pepper
1/4 c spicy brown mustard
1/4 c light beer
veg cooking spray
Thread 6 shrimp on each skewer. Sprinkle evenly with garlic powder and pepper. Combine mustard and beer; stir mixture well. Coat grill rack with cooking spray and place on grill over med-high heated coals. Place skewers on rack and grill; basting with mustard mix often, 5 min on each side.
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This one simple, just put in crock pot and let cook...
Chicken in Mushroom Sauce
4 boneless skinless chicken breast halves
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
4 bacon strips, cooked and crumbled
Place chicken in a slow cooker. Combine soup and sour cream; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Sprinkle with bacon. (I added fresh mushrooms...yummy)
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too easy...
Crumb-chicken legs
chicken legs
@1 cup cheese-garlic croutons, finely crushed
parmesan
basil
milk
Crush croutons, add 1/2 c. parmesan and basil and salt.
Dip chicken legs in milk and then into crumb-mixture and
place into Pam-sprayed pan. Bake until brown and no longer pink inside. 375 @ 45 min.
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Herb-Marinated Flank Steak
1 1/2 - 2 lb beef flank or round steak
2 TBS lemon juice
1/2 tsp each oregano, salt, celery seed, pepper
1 clove garlic crushed
Make crisscross cuts on both sides of steak.
Mix together rest of ingredients. Rub into beef, cover with plastic wrap refrigerate at least 5 hours. No longer than 24hrs. Set oven to broil. Place on rack in broiler pan. Broil with top 2-3 inches from heat about 5 min on each side for medium-rare to medium
Cut across grain at slanted angles into thin slices.
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