Category Archives: Main Dishes

One Pan Chicken w/Cheddar Crumb

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Chicken w/Cheddar Crumb

You are going to love this cheesy chicken meal. What flavor it has when you use fresh herbs and fying it with cheese breadcrumbs was the best!

3 Tbsp. mixed fresh herbs, finely chopped (flat leaf parsley, marjoram, sage and thyme
6 cloves garlic, crushed
3.5 oz. butter, softened
Sea salt and freshly ground black pepper
4 chicken breast fillets
3 oz. plain flour
2 eggs, whisked
3.5 oz Cheddar Cheese, finely grated
3 oz. Panko breadcrumbs
Vegetable oil, for frying
1. Preheat the oven to 350 degrees.
2. In a bowl, mix together 2 Tbsp of the fresh herbs, the crushed garlic and softened butter, and season with salt and pepper. Spoon the garlic and herb butter together, place it into a plastic wrap, roll it up like a sausage and place in the freezer for 10 minutes.
3. Place the chicken breasts fillets on two sheets of plastic wrap. Flatten the fillets by bashing them gently with a wooden rolling pin until they are all even in size and about 1/4-inch thick.
4. Remove the garlic and herb butter from the freeze and slice into 1/4-inch thick discs. Place a disc of butter on one side of each of the chicken breast fillets, and fold the non-buttered side over it. Press down the edges of the chicken breast and pinch with your fingers.
5. Place a frying pan over a medium-high heat and add enough vegetable oil to fill about an inch up the sides. Place the flour on a plate and season with salt/pepper. On another plate, pour the wisked eggs and on another plate mix together the breadcrunbs, remaining fresh heabs and cheedar cheese.
6. Dip each chicken breast in seasoned flour, then the egg and lastly the cheese and herb breadcrumbs. Fry each breast in the oil for 2 minutes on each side, or until golden. Then trasfer to the pre-heated oven to cook for 20 minutes.
I the serve the chicken with a good green salad. ENJOY!!

 

Jerk Chicken w/Pineapple-Jalapeno Salsa

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Jerk Chicken w/Salsa

Serves: 4 Prep: 15
Cook: 20 minutes
3 Tbsp. habanero hot sauce
2 tsp. ground allspice
2 tsp. jerk seasoning
1/2 tsp. ground nutmeg 3 scallions- finely chopped
1 Tbsp. fresh chopped ginger
4 bone-in, skin-on chicken thighs (6 to 7oz)
2 cups diced fresh pineapple
2 limes-1 juiced (about 2 tbsp.)
2 jalapenos , seeded and chopped
1.Position a rack in the lower third of the oven and preheat to 450 degrees, or preheat a grill over medium. In a small bowl mix the hot sauce, allspice, jerk seasoning and nutmeg with the finely chopped scallions and 1 tbsp. ginger.
2.Place the chicken on a rimmed baking sheet. Spoon 1 tbsp. scallion mixture under the skin of each chicken thigh; spread the remaining scallion mixture all over the chicken. Bake, basting once with the pan drippings, or grill until cooked through, about 10 minutes.
3.In a medium bowl, mix the pineapple, lime juice and jalaperos with the sliced scallions and remaining, 1 1/2 tsp. ginger; season. Serve the chicken with pineapple salsa and lime wedges. ENJOY!!

Tex-Mex Cauliflower Tacos

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Cauliflower Tacos

What  a great vegetarian dish! Sometimes you just want something different and tasty. These tocos are very appealing and have a very distinct flavor.  Yes they are oven roasted and hot to taste.  I had people tell me they didn’t know cauliflower could taste sooo good!

Prep: 20 min   Makes: 6 serving

1/4 cup of Sour Cream

1/2 cup of Salsa- you pick – hot-med-mild, they all taste great!

2 egg whites

3 Tbsp. hot pepper sauce

8 cups small cauliflower florets (1 inch)

1 package of extra crispy seasoned coating (like Shake N’ Bake works great)

12 corn tortillas, warmed

3/4 cup Mexican style finely shredded cheese (get the one that has 4 kinds of cheese

1.Heat oven to 400 degrees.

2.Mix sour cream and salsa until blended

3.Whisk the egg whites and hot sauce. Add to cauliflower in a large bowl; mix lightly. Add coating mix; toss until cauliflower is evenly coated.

4.Spread onto a rimmed baking sheet sprayed with cooking spray.

5.Bake 25 min or until cauliflower is tender and lighty browned.

6. Spread sour cream mixture onto tortillas; top with cauliflower and cheese. Fold in half. Top  with chopped fresh cilantro if you like. ENJOY!!

Zucchini Recipes

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Noodles with Saffron and Cream

Thump! There it is. The bag of Zucchini left on your doorstep by your favorite neighbor. Me! Oh yes, lots of zucchini and your thinking what am I going to do will this!  Here are some favorite recipes you are really going to enjoy.

Total Time: 35 min         Servings: 8

8 oz. dried spaghetti

3 to 4 oz. cubed pancetta

1 Tbsp. EVOO

3 medium zucchini (about 1 1/2 lbs.) ends trimmed and spiral cut

1 tsp. saffron threads, finely ground (or 1/2 tsp. paprika and 1/4 tsp. ground turmeric)

3/4 cup heavy cream

1/2 cup freshly grated Parmesan cheese, plus more for topping

  1. Cook spaghetti according to package directions. Drain, reserving 1/2 cup cooking liquid. Meanwhile, in a 120inch skillet cook and stir pancetta in hot oil 10 minutes or until crisp. Tranfer to a paper towel-lined plate.
  2. Add zucchini noodles and saffron to skillet. Using tongs, toss zucchini to caot with skillet drippings. Add cream, increase heat to medium-high. Cook just until boiling. Remove skillet from heat.
  3. Toss spaghetti with zucchini in skillet. Sprinkle with cheese; toss again. Add enough reserved cooking liquid to reach creamy consistency. Top with pancetta and additional cheese to taste.  Enjoy!

5 very large zucchini, end trim, cut lengthwise into 1/2 inch thick.

1/4 cup butter

1 small onion, finely chopped

3 Tbsp. flour

2 cups milk

2 Tsp. chopped basil.

1/4 tsp. grated nutmeg

8 oz. thinly sliced mozzarella cheese

1 cup grated Parmesan cheese

1. Lighty coat zucchini slices with cooking spray on one size, season with salt , pepper. Working in batches, grill zucchini on both side about 4 to 8 minutes to get char marks. Preheat oven to 350 degress. Butter a baking dish and place zucchini.

2. For the white sauce, melt butter and cook onion, add flour cook 3 minutes. Add milk whisking to combine. bring to boil. Stir in basil, nutmeg, salt , pepper. Remove from heat.

3 Layer a third of white sauce, a third of zucchini slices, half of the mozzarella and Parmesan; repeat layers. Bake uncovered 30 to 40 minutes. Remove and let stand. Top off with fresh basil. ENJOY!!

Here are some more to try!

Zucchini and Feta Fritata

Meatballs and stuffed zucchini

Quick-Pickled Zucchini and Zucchini-Walnut Cake

 

BBQ Beef Brisket

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BBQ Beef Brisket

I like to use my slow cooker or crockpot alot! So when food stores have a good beef brisket on sale, I buy it. Put that in your crockpot and let it cook for the day! You can make wonderful meals with Beef Brisket, I know my mama taugh me.
1 8 oz. tomato sauce
1/4 cup molasses
2 Tbsp. cider vinegar
2 Tsp. Brown sugar
1 Tbsp. chopped chipoties in adobo plus 2 tsp. adobo sauce
2 tsp chili powder
kosher salt and pepper
2 red onions, sliced
2 cloves garlic, chopped
2 1/2 lb beef brisket, trimmed of excess fat
6 rolls
Coleslaw, pickles and of course potato chips
1. In a 5 to 6 qt slow cooker, combine the tomato sauce, molasses, vinegar, brown sugar, chipotles, adobo sauce, chili powder, 1/2 tsp. salt and 1/4 tsp. pepper, mix in onions and garlic.
2. Cut the beef crosswise into 3 pieces and add it to the slow cooker, nesting it among the onions. Cook, covered, until the meat is tender and easily pulls apart, on low for 7 to 8 hours or on high for 5 to 6 hours.
3. Using 2 forks, shred the beef, then stir it into the cooking liquid and onions. Service on the rolls with coleslaw, pickles and chips, if desired.
This is just one meal you can make with the beef brisket. You can make tacos, add cabbage and potatoes to it, use your imagination. ENJOY!!

Mac and Queso w/ Sausage

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My Mac Queso w/Sausage

Who dosen’t love Mac and Cheese. This combo is very easy and delicious.
6 oz. cavatappi or fusilli
3 hot turkey sausage links (8oz.) casings removed
1 Tbsp. flour
3/4 tsp. chilli powder
1/4 tsp. ground cumin
1 cup whole milk
4 oz. processed cheese ( like velveets), cubed or any cheese you like
2 large eggs, beaten
1/3 cup sour cream
1 10oz. can diced tomatoes with chiles, drained
1 cup shredded Mexican cheese blend (4oz.)
1. Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, then transfer to an 8-inch square baking dish.
2. Meanwhile, cook the sausage in a medium saucepan over medium-high heat, breaking up the meat, until browned and crisp, about 10 minutes. Add the flour, chili powder, cumin and 1/2 tsp. salt and cook, stirring until combined, about 1 minutes. slowly whisk in the milk, scraping up any browned bits. Add the processed cheese and whisk until melted ans smooth, 1 to 2 minutes. Remove from the heat and whisk in the eggs. Return the saucepan to medium-low heat and cook, whisking, until thickened, 1 to 2 minutes. Whisk in the sour cream and tomatoes.
3. Pour the cheese sauce over the pasta and stir to combine. Sprinkle with the shredded cheese and boil until melted and bubbling, 2 to 3 minutes. ENJOY!!

Grilled Pork Tenderloin w Sweet Potatoes

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Pork Tenderloin w/ Sweet Potatoes

It’s that time again! A new way for your grilling ideas. Vegetables are great on the grill. If you don’t have an outdoor grill, use your indoor grill. I do!
2 Tbsp. olive oil
3 medium sweet potatoes
Kosher sait and freshly ground pepper
2 cucumbers, chopped
1 scallion, sliced
1/4 cup fresh cilantro, roughly chopped
1 Tbsp white wine vinegar
1 Tbsp packed light brown sugar
1 Tbsp. chile powder
2 Tps. ground cumin
2 small pork tenderloins, trimmed
1. Preheat a grill to medium high and brush the grates with oilive oil. Piece the sweet potatoes all over with a fork and microwave until just cooked through, 5 to 7 minutes; let cool slightly, then slice into 1/2 inch thick rounds. Transfer the sweet potatoes to a medium bowl and gently toss with 1 tps. of olive oil, 1/4 tsp. salt and a little pepper.
2. Meanwhile, toss the cucumbers, pineapple, scallion, cilantro and vinegar in a medium bowl; season with salt and pepper. Set aside. Mix the brown sugar, chile powder, cumin, 3/4 tsp. salt and a few grinds of pepper in a separate bowl. Rub the pork all over with the remaining 1 Tbsp. olive oil and the spice mixture.
3. Grill the pork, covered, turning occasionally, about 15 minutes. Remove to a cutting board and let rest 5 minutes. Grill the sweet potatoes, turning once, until marked, about 3 minutes. Slice the pork and top with cucumber-pineapple salsa. Serve with the sweet potatoes. ENJOY!!

Turkey Fajita Rice Bowls

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My Turkey Fajita Rice Bowl

We decided this time to use Turkey instread of chicken for our fajita rice bowl. It was absolutely fantastic! One little change can make a big differance in your meal.
Prep: 40 min Total: 40 min
Serves: 4
1 cup basmati rice ( this is Indian kind of rice) or you can use long grain rice
Kosher salt
2 bell peppers (1 red, 1yellow) cut into thick strips
1 large white onion, slice into thick rings
3 Tbsp. EVOO
fresh ground pepper
1 1/2 pounds turkey cutlets (about 6)
1 Tbsp. fajita seasoning
Juice of 1/2 lime
1 cup fresh cilantro
1 avocado, sliced
1/2 cup sour cream
1/2 pico de gallo or salsa
1. Preheat a grill to high. Combine the rice, 1 2/3 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to low and stir. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Let stand, covered, 5 minutes.
2. Meanwhile, put 1 bell pepper strip and 2 outer rings from 1 onion with 2 Tbsp. olive oil; season with salt and pepper. Toss the turkey with the remaining 1 Tbsp. olive oil and the fajita seasoning; season with salt and pepper.
3. Grill the peppers and onion, turning halfway through, until tender and charred in spots, about 10 minutes. Remove the vegetables to a large bowl; add the lime juice. Season with salt and pepper and toss. Grill the turkey until marked and cooked through, 2 to 3 minutes per side. Remove to a cutting board; slice into strips.
4. Puree the reserved bell pepper and onion with 1/4 cup water, the cilantro and 1/4 Tsp. salt. Fluff the rice with a fork and stir in the cilantro puree. Divide the rice among bowls; top with the turkey, vegetables, avocado, sour cream and pico de gallo. ENJOY!!

Mushroom Quesadills w/ Succotash

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My Mushroom Quesadills

We love mushroom and quesadills. This is a great summer meal that is fast and easy to make. We add the succotash for a health meal deal!
Prep: 30 min Cook: 30 min
Serves: 4
3 Tbsp. unsalted butter
12 oz. sliced white mushrooms ( 5 to 6 cups will do)
Kosher salt and pepper
1 small red onion, thinly sliced
1 clove garlic, minced
1 1/2 cups grated havarti cheese (or if don’t like this cheese, make sure you use a creamy-smooth, tangy flavor cheese, Muenster or Provolone)
1 tsp. dried oregano
4 10-inch flour tortillas
1 red jalapeno pepper, with out seeds (or if you like it hot leave the seeds)
2 cups frozen corn
2 cups frozen lima beans
2 scallions, chopped
1. Melt 1 Tbsp. butter in a large nonstick skillet over medium-high. Add the mushrooms, 1/2 tsp. salt and a few grinds of pepper. Cook, stirring occasionally, until browned and tender, 5 to 7 minutes. Add 1 Tbsp. butter, the red onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Remove the vegetables to a plate; let cool. Wipe out the skillet.
2. Toss the cheese with the oregano in a large bowl. Sprinkle on one side of each tortilla and top with the mushroom mixture. Fold the tortillas in half to cover the filling.
3. Return the skillet to medium heat, Working in batches, cook the quesadillas, flipping once, until the cheese melts and the tortillas are browned and crisp, 5 to 7 minutes.
4. Meanwhile, melt the remaining 1 Tbsp. butter in a medium saucepan over medium heat. Add the jalapeno and cook, stirring, until softened, about 2 minutes. add the corn, lima beans, 1/2 cup water and a pinch of salt. Increase the heat to medium high and bring to a boil. Reduce to simmer and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes. Season with salt and stir in the scallions. Cut the quesadillas into wedges and serve with succotash. ENJOY!!

Lasagna Casserole

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My Lasagna Casserole

For my mother. She loves lasagna and this is her mother’s day surprise. When I was little she taught me how to make this wonderfaul family casserole. Since then I have remade it at least six times and she still loves it. So here is for my mom for Mother’s Day.
Prep: 15 min Bake: 1 hour
Makes:6 to 8 servings
1 lb. ground beef
1/4 cup chopped onion
1/2 tsp. of salt and pepper
1 lb. medium pasta shells, cooked and drained
4 cups (16oz.) shredded mozzarella cheese
3 cups (24 oz.) cottage cheese
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
2 Tbsp. dried parsley flakes
1 jar(26 oz.) meatless spaghetti sauce
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Sprinkle with salt and 1/4 tsp. pepper; set aside.
2. in a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese. eggs, Parmesan cheese, parsely and remianing pepper. Transfer to a greased shallow 3 -qt. baking dish. Top with beef mixture and spaghetti sauce (dish will be fill.)
3. Cover; bake at 350 degrees for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncoved, 15 minutes longer, until cheese is melted. let stand 10 minutes. ENJOY!!