Recent Recipes
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Honey Soy Broiled Salmon
Comments (0) | Monday, August 27, 2012
Ingredients:
- 1 scallion, minced
- 2 Tbsp. gluten free soy sauce
- 1 Tbsp. rice vinegar
- 1 Tbsp. honey
- 1 tsp. minced fresh ginger
- 1 lb. center cut salmon fillet, skinned and cut into 4 portions
- 1 tsp. toasted sesame seeds
Directions:
- Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 Tbsp of the sauce and refrigerate; let marinade for 15 min. Reserve the remaining sauce.
- Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned side down. (discard the marinade) Broil the salmon 4-6 inches from the heat source until cooked through, 6-10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
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Chicken and Black Bean Enchilada Casserole
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Chicken and Black Bean Enchilada Casserole
2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)
½ teaspoon ground cumin ½ teaspoon ground coriander
½ teaspoon garlic powder
2 Tablespoons chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container sour cream
Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Let stand 10 minutes before serving.
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Grilled Scallops with Almond Arugula Pesto
Comments (0) | Sunday, October 9, 2011
Ingredients:
Pesto:
- 1/3 cup sliced almonds
- 2 cups arugula
- 1 cup basil leaves
- 2 cloves garlic
- 1/2 cup olive oil
- 1/3 cup grated Parmesan cheese
- 1/2 tsp. black pepper
- 1/2 tsp. salt
Squash and Scallops:
- 1 lb. zucchini, coarsely shredded
- 1 lb. summer squash, coarsely shredded
- 1 1/2 lbs. sea scallops
- 1/4 tsp. salt
- 1/8 tsp. black pepper
Directions:
- Pesto. In food processor or blender, combine almonds, arugula, basil and garlic. Blend as you gradually add oil and process until fully incorporated. Add cheese, pepper and salt; process until blended. Reserve 1/2 cup. Cover and refrigerate remainder for another use for up to a week.
- Squash and Scallops. Heat a large non-stick skillet over medium-high heat. Spray with non-stick cooking spray and add zucchini and squash. Stir fry for 2 minutes. Place in a medium sized bowl.
- Meanwhile, heat a grill pan over medium high heat. lightly brush with oil. Season scallops with salt and pepper. Grill scallpos for 2-3 minutes per side or until cooked through. Remove from grill pan and keep warm.
- Toss squash with 1/4 cup of the reserved pesto. Serve immediately with scallops and reamaining 1/4 cup pesto.
Yield: 4 servings
Nutrition facts:
- 350 cal.
- 18g fat (3g sat.)
- 35g protein
- 13g carbs
- 3g fiber
- 692mg sodium
- 62mg cholesterol
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"Cafe Rio" Style Rice
Comments (0) | Thursday, October 6, 2011
Ingredients:
- 2 cups water
- 2 tsp chicken bouillon
- 2 tsp minced garlic
- 1/4 bunch cilantro
- 1/2 can diced green chilies
- 1/4 tsp salt
- 1/4 onion
- 1 cup rice
Directions:
Blend cilantro, chilies, and onion together in a blender or food processor. Bring water to
boil and add all ingredients, cover and simmer for 20-30 minutes, until rice is ready.
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"Cafe Rio" Style Shredded Chicken
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Ingredients:
- 8 oz bottle of Italian Dressing
- 1 TB Chili Powder
- 1 TB Cumin
- 3 cloves garlic, minced
- 4 chicken breasts
Directions:
Cook all ingredients in a crockpot for 4 hours on high, shred meat and cook on low until
ready to serve.
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"Cafe Rio" Style Shredded Pork
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Ingredients:
- 3-5 lb. Pork Loin Roast
- 18 oz Dr. Pepper
- 1 cup turbinado sugar (brand name at the store is Sugar in the Raw, found where other
- sugars are located.)
- 2 or 3 T. tomato paste
- 1 tsp. Dry Ground Mustard
- 1 tsp. Cumin
- 2 tsp. Minced Garlic
Directions:
Put all the ingredients, except pork, into a blender and blend until well mixed. Place
pork in a crockpot and pour sauce over it. Carefully turn the pork over half way through
cooking. Cook in the sauce until it pulls apart/shreds easily, 7-9 hours on low, or 4-6
hours on high. Take pork out and shred and put back in. (Sometimes I make an extra
batch of the sauce and simmer it until it thickens, then I add the shredded pork to that
instead of the sauce it was cooked in – much sweeter and yummier.)
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Enchilada Casserole
Comments (0) | Sunday, September 25, 2011
Original Recipe Yield 8 servings
Ingredients
- 1 (1.5 ounce) package dry enchilada sauce mix
- 1 (6 ounce) can tomato paste
- 3/4 cup water
- 1 1/2 pounds ground beef
- 1 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1 (16 ounce) can refried beans
- 1 (12 ounce) package corn tortillas
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
- In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.
- Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
- Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.
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Spanish Rice Bake
Comments (0) |
Original Recipe Yield 6 servings
Ingredients
- 1 pound lean ground beef
- 1/2 cup finely chopped onion
- 1/4 cup chopped green bell pepper
- 1 (14.5 ounce) can canned tomatoes
- 1 cup water
- 3/4 cup uncooked long grain rice
- 1/2 cup chile sauce
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Worcestershire sauce
- 1 pinch ground black pepper
- 1/2 cup shredded Cheddar cheese
- 2 tablespoons chopped fresh cilantro
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
- Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
- Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.
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Seattle Fire Station 25 Meatloaf
Comments (0) |
Original Recipe Yield 16 servings; the ingredient list here was scaled down to 8 servings
Ingredients
- 1/2 pound bacon, cut into 1 inch pieces
- 1 onions, chopped
- 2-1/2 pounds ground beef
- 2-1/2 pounds spicy ground pork sausage
- 1-1/2 (10 ounce) packages frozen chopped spinach , thawed, drained and squeezed dry
- 1-1/2 (4 ounce) cans sliced black olives, drained
- 1-1/2 cups pistachio nuts, chopped
- 1/2 cup ketchup
- 1-1/2 eggs
- 1/2 (1.25 ounce) packet meatloaf seasoning mix
- 1/2 pound pepper jack cheese, cubed
- 1/4 cup ketchup, or as needed
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place bacon in a large deep skillet over medium-high heat. Add onions, and cook, stirring frequently, until bacon is crisp and onions are transparent. Drain off excess grease, and set aside to cool.
- In a large bowl, mix together the ground beef, pork sausage, bacon and onions, spinach, olives, pistachio nuts, 1 cup of ketchup, eggs, and meatloaf seasoning until well blended. Pat meat into a loaf shape, and place in a large baking pan. A roasting pan will work well. Poke cheese cubes into the top of the loaf so they are completely covered. Brush remaining ketchup generously over the top.
- Bake for 1 1/2 hours in the preheated oven, or until the internal temperature of the loaf is 180 degrees F (82 degrees C).
This is a high calorie meal! 890 calories per serving!
recipe from http://allrecipes.com/Recipe/Seattle-Fire-Station-25-Meatloaf/Detail.aspx?extkb=1
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Hamburger Pie
Comments (0) |
Original Recipe Yield 1 - 9x13 baking dish
Ingredients
- 4 potatoes
- 1 pound lean ground beef
- 1 onion, chopped
- 2 (10.75 ounce) cans condensed tomato soup
- 1 (15 ounce) can green beans, drained
- 1 cup shredded Cheddar cheese
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Peel and quarter potatoes, and introduce into boiling water; cook until tender, about 15 minutes. Drain and mash. Set aside.
- In a large skillet over medium-high heat, cook ground beef and onion until beef is brown. Drain. Stir in tomato soup and green beans. Pour into a 9x13 baking dish. Mound mashed potatoes in a ring around the meat mixture (do not cover meat). Sprinkle potatoes with shredded cheese.
- Bake in preheated oven 30 minutes, until potatoes are golden.
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Easy Mexican Casserole
Comments (0) |
Original Recipe Yield 6 servings
Ingredients
- 1 pound lean ground beef
- 2 cups salsa
- 1 (16 ounce) can chili beans, drained
- 3 cups tortilla chips, crushed
- 2 cups sour cream
- 1 (2 ounce) can sliced black olives, drained
- 1/2 cup chopped green onion
- 1/2 cup chopped fresh tomato
- 2 cups shredded Cheddar cheese
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
- Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
- Bake in preheated oven for 30 minutes, or until hot and bubbly.
recipe from http://allrecipes.com/recipe/easy-mexican-casserole/detail.aspx
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Curry-Scented Butternut Squash Soup
Comments (0) | Wednesday, September 21, 2011
Ingredients:
- 1 butternut squash, 2 1/2 lbs. (6 cups cubed)
- 2 large, sweet apples (such as Fuji or Honeycrisp)
- 3 medium onions
- 2 Tbsp. butter
- 1/4 cup packed dark brown sugar
- 1 1/2 Tbsp. curry powder
- 6 cups chicken or vegetable stock
- 1 container (8 oz) mascarpone cheese
- 2 tsp. salt
- sour cream and snipped fresh chives (optional)
- Peel squash and apples; cut into 1 inch cubes and dice onions.
- Melt butter in 8-qt. stockpot over medium-low heat. Add onions; cook 5-6 minutes or until tender, stirring occasionally. Add squash, apples, brown sugar, and curry powder. Cook and stir 1 minute or until curry powder is fragrant. Add stock and bring to a simmer over medium heat. Simmer 24-26 minutes or until squash is very soft. Remove from heat.
- Carefully ladle about 1/3 of the squash mixture into a blender container. Cover and blend until smooth. Pour blended soup into a 6-qt mixing bowl. Repeat two times with remaining squash mixture.
- Return soup to stockpot and whisk in mascarpone and salt until mascarpone is completely incorporated. Return to a simmer over medium heat and remove from heat. Garnish each serving with sour cream and chives, if desired.
Nutrition facts:
- calories: 310
- fat: 16 g
- saturated: 9 g
- cholesterol: 45 mg
- carbohydrates: 39 g
- protein: 8 g
- sodium: 950 mg
- fiber: 5 g
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Grilled Chicken Greek Salad
Comments (0) | Thursday, September 15, 2011
Marinade:
- 1 cup plain yogurt
- zest and juice of 1 large lemon
- 2 Tbsp. crushed dried oregano
- 2 fat cloves of garlic, crushed
- 2-3 Tbsp. olive oil
Marinate 4 boneless, skinless chicken breasts in a 9x13 pan, turning and stirring occasionally, 30 min. to several hours. Grill chicken and oiled thick slices of 2 large Vidalia onions. When cool, slice both into chunks.
Dressing:
- 1/2 cup olive oil
- 2-3 Tbsp. cider vinegar
- 2-3 Tbsp. balsamic vinegar
- 1 Tbsp. dried oregano
- 1/4-1/2 cup chopped fresh mint
- 1 tsp. sugar (or to taste)
- small handful of crumbled feta cheese
Combine all dressing ingredients and blend in a blender or food processor.
Ingredients:
- grilled chicken
- grilled onions
- kalamata olives
- crumbled feta cheese
- chunks of tomato
- chunks of cucumber
Toss ingredients together in a salad bowl and drizzle with dressing.
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Whipped Sweet Potato Bake
Comments (0) | Wednesday, September 14, 2011
Prep: 10 min. Serves: 10
Ingredients:
- 3 cans (15 oz. each) sweet potatoes, drained
- 1/4 cup butter, melted
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
- 3 cups mini marshmallows
- Preheat oven to 350* F. Beat sweet potatoes, butter, cinnamon, salt and nutmeg in medium bowl with electric mixer on medium until well blended.
- Spoon into lightly greased 1 1/2 qt. baking dish; top with marshmallows.
- Bake 15-20 min. or until sweet potato mixture is heated through and marshmallows are lightly browned.
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Grilled Chicken Wilted Salad
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Prep: 30 min. Serves: 6
Ingredients:
- 1 lb. chicken tenderloins
- 1 medium onion, cut in thin wedges
- 3 Tbsp. olive oil
- 1 Tbsp. snipped fresh rosemary, crushed
- 3/4 tsp. coarsely ground black pepper
- 1/2 tsp. salt
- 1/4 cup cranberry or pomegranate juice
- 2 Tbsp. red wine vinegar
- 2 (6 oz.) pkgs. baby spinach leaves
- 1/4 cup sliced pitted kalamata olives
- 1/4 cup pine nuts or slivered almonds, toasted
- Heat electric grill or grill pan over medium heat. In a bowl combine chicken and onions. Tos with 2 Tbsp. of the olive oil, rosemary and 1/4 tsp. each of pepper and salt. Grill chicken and onions on grill rack or in grill pan for 10 min., or until chicken is no longer pink (170* F), and onions are tender, turning once.
- Meanwhile, for dressing, in a saucepan combine juice; vinegar; and remaining olive oil, pepper, and salt. Bring juice mixture just to boiling; remove from heat. Place spinach, olives, pine nuts (or almonds), chicken, and onions in an extra-large salad bowl; toss to combine. Pour warm dressing over salad mixture. Toss lightly. Cover salad with a large plate for 1-2 minutes or just until spinach is wilted. Remove plate. Serve immediately.
- calories: 211
- fat: 12 g.
- saturated: 2 g.
- cholesterol: 44 mg.
- sodium: 342 mg.
- carbohydrates: 7 g.
- fiber: 2 g.
- protein: 21 g.
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Tex-Thai Chicken Breasts
Comments (0) | Tuesday, September 13, 2011
Ingredients:
- 3/4 cup bottled green salsa
- 1/4 cup unsweetened coconut milk
- 1 green onion, chopped (2 Tbsp.)
- 1/2 tsp finely shredded lime peel
- Tbsp. lime juice
- 1 Tbsp. chopped fresh cilantro
- 1 Tbsp. chopped fresh mint
- 1 tsp. green curry paste
- 1 tsp. grated fresh ginger
- 1 tsp. soy sauce (buy gluten free)
- 1 clove garlic, minced
- 4 skinless, boneless chicken breast halves (1 1/4 lb. total)
- chopped mango
- chopped cucumber
- fresh mint (opt.)
- For marinade, in a blender, or food processor, combine salsa, coconut milk, onion, lime peel and juice, cilantro, mint, curry paste, ginger, soy sauce, and garlic. cover; process until nearly smooth. Remove 1/3 cup to drizzle; cover and chill until serving time. Place chicken in large resealable plastic bag set in bowl. Pour remaining marinade over chicken; seal bag. Marinate in refrigerator for 1-2 hours, turning bag occasionally. Drain chicken; reserve marinade.
- For a charcoal grill, grill chicken on rack of an uncovered grill directly over medium coals for 12-15 min. or until chicken is no longer pink (170* F), turning once and brushing with reserved marinade halfway through grilling. (for gas grill, preheat grill, reduce heat to medium. cover; grill as above.) Serve with mango and cucumber. Drizzle with reserved 1/3 cup marinade mixture. Garnish with mint.
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Ground Sirloin with Mushroom Cream Sauce
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Prep: 5 min. Serves: 4
Ingredients:
- 1 1/2 lb. ground sirloin
- Salt and pepper
- 2 Tbsp. vegetable oil
- 1 small onion, diced
- 10 oz. mushrooms, sliced (4 cups)
- 1/2 cup heavy cream
- 2 Tbsp. chopped fresh parsley
- Mix sirloin, salt and pepper well. Form 4 patties about 4 inches wide.
- Warm oil in large skillet over medium-high heat. Cook patties until browned, 5 min. per side. Transfer to a plate, cover with foil.
- Pour off all but 1 Tbsp. fat from skillet. Add onion and cook, stirring until softened, 2 min. Add mushrooms; continue cooking, stirring until mushrooms ahve given off their liquid and are soft, 10 min. Stir in cream and cook until slightly thickened, 2 min. Stir in parsley; return patties to skillet. Turn a few times over low heat until patties are coated in sauce and cooked through, 3 min. Spoon mushrooms on top and serve.
- calories: 420
- fat: 27g.
- saturated fat: 11g
- cholesterol: 145mg.
- fiber: 1g
- protein: 39g
- sodium: 1,012mg.
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Southwest White Bean Chili (from Ruth Harris)
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Ingredients:
- 1 Tbsp. olive oil
- 1 1/2 lb. boneless, skinless chicken, cut into small cubes
- 1/4 cup chopped onion
- 1 cup chicken broth
- 1 4 oz. can chopped green chilies
- 2 cups white beans, soaked and cooked (can use a 19 oz. can of white kidney beans)
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- 1/2 tsp. oregano leaves
- 1/2 tsp. cilantro leaves
- 1/8 tsp. ground red pepper
- 2 green onions, sliced
- Monterey Jack cheese
- sour cream
- Heat oil in a large saucepan over medium-high heat. Add chicken and onions; cook 4-5 minutes.
- Stir in broth, green chilies, and spices; simmer 15 minutes.
- Stir in beans. Simmer 5 minutes.
- Top with onions. Garnish with Monterey Jack cheese and sour cream.
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'PF Chang' Style Chicken Lettuce Wraps
Comments (0) | Monday, September 12, 2011
Prep time: 10 min. Servings: 2-3
Ingredients:
- 3 Tbsp. oil
- 2 boneless skinless chicken breasts
- 1 cup water chestnuts
- 2/3 cup mushrooms
- 3 Tbsp. chopped onions
- 1 tsp. minced garlic
- 4-5 leaves iceberg lettuce
Special Sauce
- 1/4 cup sugar
- 1/2 cup water
- 2 Tbsp. soy sauce
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. ketchup
- 1 Tbsp. lemon juice
- 1/8 tsp sesame oil
- 1 Tbsp. hot mustard
- 2 tsp. wter
- 1-2 tsp garlic and red chile paste
Stir Fry Sauce
- 2 Tbsp. soy sauce
- 2 Tbsp. brown sugar
- 1/2 tsp rice wine vinegar
Directions:
- Make the special sauce by dissolving the sugar in the water in the small bowl.
- Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
- Mix well and refrigerate this sauce until you're ready to serve.
- Combine the hot water with the hot mustard and set this aside as well.
- Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
- Bring oil to high heat in a wok or large frying pan.
- Saute chicken breasts for 4-5 minutes per side or done.
- Remove chicken from the pan and cool.
- Keep oil in the pan, keep hot.
- As chicken cools, mince water chestnuts and mushrooms to about the size of small peas.
- Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
- When chicken is cool, mince it to about the size of small peas as well.
- With the pan still on high heat, add another Tbsp. of vegetable oil.
- Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
- Add the stir fry sauce to the pan and saute the mixture for a couple of minutes then serve in the lettuce 'cups'.
- Top with 'special sauce'.
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