MAIN COURSES
Deviled Chicken and Grilled Stone Fruit
1/4 cup extra-virgin olive oil (EVOO), plus more for drizzling.
4 cloves garlic, grated
2 tablespoons Worcestershire sauce
2 tablespoons spicy brown or Dijon mustard
1 tablespoon sweet smoked Paprika
1 tablespoon hot pepper sauce
2 to 2 1/2 pounds skinless, boneless chicken breasts or thighs
4 stone fruits (such as plums, nectarines or peaches), pitted
Salt and Pepper
1/2 cup balsamic vinegar
2 tablespoons brown sugar
2 sprigs rosemary, leaves stripped and chopped
1. preheat a grill or grill pan to medium high. In a large
bowl, combine 1/4 cup EVOO and the garlic, Worcestershire sauce, mustard,
paprika and hot pepper sauce.
Add the chicken, turn to coat evenly and let marinate for 15 minutes.
Grill, turning once, until the juices run clear when the chicken is pierced,
about 5 minutes on each side.
2. Drizzle the stone fruits with EVOO and season with salt and
pepper.
Place on a grill, without touching the chicken, and cook until grill marks
appear, 5 to 6 minutes on each side.
3. In a small saucepan, bring the vinegar, brown sugar and
rosemary to a boil.
Lower the heat and simmer until reduced by about half, 6 to 7 minutes (watch
carefully to avoid burning).
Serve the chicken with the fruit alongside and drizzle the sauce over both.
9/2007
Stuffed Peppers Parmesan
1 pkg (6.25 oz) brown rice pilaf, such as Near East's
1 jar (26 oz) marinara pasta sauce
2 cups shredded mozzarella cheese 8 oz.
1 jar (8 oz) sliced mushrooms, rinsed, drained
1 cup frozen peas, thawed
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley
4 green, red and/or orange peppers, halved lengthwise, seeded
Coat 13" X 19" baking pan with cooking spray.
Cook rice pilaf according to package directions.
Stir in 1 cup of marinara sauce, 1 cup mozzarella, mushrooms, peas, parmesan and
parsley.
Spread 1 cup sauce in bottom of pan. Fill each pepper half with about 3/4
cup rice mixture.
Place pepper halves, cut-side up, over sauce.
Top with remaining sauce; sprinkle with remaining mozzarella.
Cover with plastic wrap; refrigerate up to 1 day.
Preheat oven to 350F. Remove plastic wrap.
Cover with foil; bake 30 minutes.
Uncover, bake until cheese is melted, 20-30 minutes.
Chicken Breast Recipe
with Muenster Cheesel lb. boneless chicken breasts
4 eggs
1/2 cup butter
1 cup mushrooms (optional)
bread crumbs, flavored or unflavored
1/2 cup chicken broth
4 or 5 slices Muenster cheese
Slice chicken into 2 in. slices; let them sit in beaten eggs for one hour.
Coat chicken with bread crumbs
Saute chicken in butter until lightly browned
Saute mushrooms if using fresh
Put chicken in casserole dish, cover with half cup chicken broth and mushrooms.
Then top with Muenster cheese.
Bake at 350 for 1/2 hour or until cheese is nicely melted.
SWIFT SWISS STEAK
2 TBSP FLOUR
1/2 TSP ONION SALT
1/4 TO 1/2 TSP PEPPER
6 BEEF CUBED STEAKS (ABOUT 1 1/2 LB)
4 TSP COOKING OIL
1 14 1/2 OZ CAN ITALIAN STYLE STEWED TOMATOES
1 8 OZ CAN TOMATO SAUCE
1/2 TSP DRIED SAVORY OR MARJORAM, CRUSHED
1 MEDIUM GREEN SWEET PEPPER, CUT INTO STRIPS
FRESH MARJORAM (OPTIONAL)
4 CUPS HOT COOKED NOODLES OR RICE
IN A SHALLOW DISH STIR TOGETHER FLOUR, ONION SALT AND PEPPER. DIP
STEAKS INTO FLOUR MIXTURE, COATING BOTH SIDES. IN A LARGE SKILLET
BROWN MEAT, HALF AT A TIME, IN HOT OIL. DRAIN OFF FAT.
ADD UNDRAINED TOMATOES, TOMATO SAUCE, AND SAVORY OR MARJORAM.
BRING TO BOILING; REDUCE HEAT. COVER AND SIMMER FOR 25 MINUTES,
STIRRING OCCASIONALLY. ADD GREEN PEPPER; COVER AND SIMMER FOR 5
TO 7 MINUTES OR TILL MEAT AND GREEN PEPPER ARE TENDER..
SERVE OVER NOODLES OR RICE.
Teriyaki Pork Chops
2 green onions, chopped
1/3 cup soy sauce
2 tablespoons grated peeled gingerroot
2 tablespoons light brown sugar
1/4 cup packed light brown sugar
4 pork loin chops, each 3/4 inch thick (about 8 0z. each)
1 small pineapple
green onions strips for garnish
1. In 13" by 9" glass baking dish, prepare teriyaki sauce. With fork, mix green onions, soy
sauce, ginger and 2 tablespoons brown sugar. Add pork chops, turning to coat with
teriyaki mixture. Let stand 20 minutes to marinate.
2. Meanwhile, cut off rind from pineapple, then cut pineapple crosswise into 1/2" thick
slices.
Rub pineapple slices with 1/4 cup brown sugar.
3. Place pineapple slices on grill over medium heat. Cook pineapple slices 15 to 20 minutes
until browned on both sides, turning slices occasionally. After pineapple has cooked 10
minutes, add pork chops and cook until lightly browned on both sides and chops just lose
their pink color throughout, about 10 minutes. Turn chops occasionally and brush with
remaining teriyaki mixture halfway through cooking time. Serve pork chops with grilled
pineapple slices. Garnish with green onion strips. Makes 4 main dish servings.
Grilled Pork Tenderloin
Use the Multi-Purpose Barbecue sauce to baste the pork loin.
Ingredients:
2 3/4 lb. pork tenderloins, trimmed of fat
1 tablespoon Worcestershire sauce
1 teaspoon freshly ground black pepper
Brush tenderloins with Worcestershire sauce and sprinkle with pepper. Place in shallow
dish, cover, and marinate in refrigerator for 2 to 8 hours. Grill meat over medium hot fire,
turning once or twice, and basting liberally with barbecue sauce. The outside should be
browned and the inside just past a trace of pink, 15-20 minutes, or until meat thermometer
reads 155-160. Let rest 5 minutes before slicing. Pass additional sauce alongside if desired.
6 servings.
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Multi-Purpose Barbecue Sauce
Equally good on chicken, hamburgers, steak, and lamb.
Combine all ingredients and mix well. Refrigerate up to 1 week and use as needed. Can be used both as a marinade or basting sauce. |
Zesty Caribbean Chicken Breast
1/4 cup Crisco Oil
1 tsp grated lemon peel
1/4 cup lemon juice
1 tablespoon paprika
1 tablespoon honey
1 teaspoon garlic salt
1 teaspoon ginger
1 teaspoon dried oregano leaves
1/4 teaspoon hot pepper sauce
6 boneless, skinless chicken breast halves (about 1 1/2 lbs.)
lemon slices (optional)
Parsley springs (optional)
1. Combine Crisco Oil, lemon peel, lemon juice, paprika, honey, garlic salt,
ginger, oregano and hot pepper sauce in shallow baking dish. Stir well. Add
chicken. Turn to coat. Refrigerate 30 minutes or up to 4 hours. Turn
occasionally.
2. Heat broiler or prepare grill.
3. Remove chicken from marinade. Broil or grill 5 to 10 minutes per side or until
center is no longer pink. Garnish with lemon slices and parsley, if desired.
Makes 6 servings.
Gravy
Put turkey in pan and pour one cup of water into roasting pan. While turkey is roasting
check to make sure there is always some water in the pan. Add more if you have to. You
will use those juices as your base for making the gravy. When turkey is done, remove it
and pore juices into pan. I usually use a large frying pan. Combine about two tablespoons
cornstarch and about 1 1/4 cups of water. Make sure they are mixed well. Add this to the
drippings in pan and stir with wire whisk until the gravy starts to thickening. Add some
salt, pepper and kitchen bouquet (this makes it a little darker if you didn't have enough
pan juices. Just simmer for awhile until heated through.
If the gravy doesn't thicken, add a little more cornstarch and water (blend them first)
and add to the gravy.
PORK AND SAUERKRAUT
4 large red-skinned potatoes (about 1 1/4 pounds) cut in 1 inch chunks
1 bag (32 ounces) sauerkraut, drained
1 large onion, sliced
1 large granny smith or other tart apple, coarsely chopped
2 tablespoons packed brown sugar
1 teaspoon caraway seeds
1 teaspoon minced garlic
1/2 teaspoon pepper
one 2 1/2 pound boneless pork loin roast
Put potatoes in a 4-quart or larger slow cooker.
Mix remaining ingredients except pork. Put half on potatoes. Add pork, top with
remaining sauerkraut mixture.
Cover and cook on high 8 hours or until pork is tender. Slice pork; serve sauerkraut
mixture on the side.
Serves 6. Per serving: 528 cal, 41 g protein, 33 g carbohydrates, 24 g fat, 119 mg
chol, 900
mg sodium.
MARINATED CHICKEN BREAST WITH FRESH TOMATO SALSA
Ingredients:
6 skinless and boneless chicken breast halves
2 cloves minced garlic
Juice of 1 lemon
4 Tbs. Extra virgin olive oil, divided
2 tsp. Fresh rosemary or 1 tsp. Dry rosemary
2 medium ripe tomatoes or equivalent amount of cherry tomatoes cut in half, about 1 pt.
4 Tbs. Chopped fresh basil or 1 tbs dry basil
1 Tbs. Capers
1 Tbs. Balsamic vinegar
Salt and freshly ground pepper to taste
Use long Pyrex glass dish that will hold chicken in a single layer.
Combine garlic, lemon juice, 2 Tbs. Olive oil and rosemary.
Pour mixture over chicken, turning to coat on all sides.
Cover and allow to marinate for 2-4 hours in refrigerator.
Meanwhile, mix tomatoes, basil, capers, balsamic vinegar and remaining olive oil together and season to taste. Set aside.
Broil or grill chicken breast until cooked through.
Arrange on platter and top with some of the tomato mixture.
Makes 6 servings.
Woman's World Magazine - 1997
Chicken 'n Dumplings
2 lbs skinless boneless chicken breasts, cut into 1" pieces
1 medium onion, peeled and diced
1 medium carrot, peeled and diced
1 stalk celery, diced
1 pkg. Low-sodium garlic-herb soup mix
2 Tbs chopped scallions
2 Tbs fresh chopped thyme, or 1 tsp dried
1 Tsp Mrs. Dash or other seasoning mix
tsp white pepper
1 tbs canola oil
1 tube low-fat refrigerated biscuit dough
Preheat oven to 325F.
Combine chicken, onion, carrot, celery, soup mix, scallions, thyme, seasoning mix, pepper, oil and 1 cup water; place mixture in 13X9X2 inch pan.
Bake 20 minutes; add cup water.
Slice biscuits and place over top of chicken mixture.
Bake 20 minutes or until brown.
GARLIC HERB CHICKEN WITH FETTUCINE
8 oz. dry fettucine pasta
1 tablespoon oil
1 pound boneless, skinless chicken breasts, cut in strips
1 red and/or yellow bell pepper, cut into thin strips
1/2 cup McCormick Flavor Medleys Garlic Herb
Cook pasta according to package directions. Set aside. Heat oil in
large skillet over medium-high heat.
Add chicken; saute 5 minutes. Stir in bell pepper; cook and stir 3 minutes
longer or until chicken is done. Mix in Flavor Medleys and cooked
pasta. Cook and stir until heated through. If desired, sprinkle with
grated Parmesan.
(Refrigerated cheese-filled pasta may be substituted for dry pasta.)
Makes 4 servings.
Preparation time: 15 minutes.
Cooking time: 10 minutes.
CHICKEN PICCATA
4 boneless, skinless chicken breasts
1/4 cup + 1 1/2 Tbsp. flour, divided
1/2 tsp + 1 1/2 tsp. Herb-Ox chicken flavored boullion granules, divided
2 Tbsp. olive oil
1 Tbsp. butter
1/2 cup Holland House White Cooking Wine (we used package store California
Chardonnay)
1/4 cup ReaLemon Lemon Juice from concentrate
2 Tbsp. capers, drained and rinsed
2 Tbsp. chopped, fresh parsley
1 lb pasta, cooked
1. Pound chicken breasts to 1/4 inch thickness. Coat chicken in mixture
of 1/4 cup flour and 1/2 tsp. boullion granules.
2. In large skiller over medium-high heat, cook chicken in olive oil 4 min. per
side or until cooked through. Remove chicken, keep warm.
3. Lower heat to medium, add butter and remaining flour.
4. Stir in cooking wine (heck, use the good stuff), lemon juice, remaining
bouillon and 2 Tbsp. water, scraping up browned bits. Simmer 2 minutes.
Add capers and parsley.
5. Serve chicken breasts over pasta and spoon sauce over all. Serves 4.
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CHICKEN 'N STUFFING CASSEROLE 4 boneless chicken breasts, halved. Place chicken in rectangular baking dish. Top chicken breasts
with cheese slices. DELUXE POTATO DISH 1 (2-pound) bag of frozen hash brown potatoes. Thaw potatoes for about 30 minutes. Chop onions, grate cheese and
melt margarine. |
Chicken Curry With Brown Rice And Peas
Serves 4
Prep time: 10 minutes
Cook time: 15 minutes
2 teaspoons olive or peanut oil
1/2 cup diced yellow onion
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 pound skinless, boneless chicken breasts cut into 1-inch pieces
2 teaspoons curry powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup reduced-sodium chicken broth
2 cups uncooked instant brown rice
1 cup frozen green peas
1/2 cup nonfat sour cream
2 tablespoons minced fresh chives
1. Heat oil in a large nonstick skillet over medium high heat.
Add onion, garlic and ginger and saute 2 minutes.
Add chicken and saute 3 minutes, until golden on all sides.
2. Add curry powder, coriander, salt and black pepper to pan and stir to coat
chicken.
Add chicken broth and bring to a boil.
Reduce heat to low and simmer 10 minutes, until chicken is cooked through.
3. Meanwhile, bring 2 1/4 cups of water to a boil in a medium saucepan.
Add rice, reduce heat to low, cover and cook 8 minutes.
Add green peas, cover and cook 2 more minutes, until liquid is absorbed.
4. Remove chicken mixture from heat and stir in sour cream and chives.
To serve, spoon chicken mixture over rice and peas.
BEEF AND VEGETABLE STEW
3 lbs stewing beef, chuck
1/3 cup flour
3 tablespoons fat
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon sugar
1 8-ounce can tomato sauce
5 cups boiling water
3 medium carrots
4 medium potatoes
1 or 2 onions
1/4 tsp oregano or marjoram
2 cups cooked or canned peas
Cut beef in 1 inch cubes; dredge with flour.
Heat fat in a large, heavy saucepot.
Brown meat on all sides.
Add salt, pepper, sugar, tomato sauce, and water.
Simmer, covered 1/1/2 hours or until meat is almost tender.
Scrape carrots, slice 1 inch thick, peel potatoes, diced 1 inch thick; peel
onions. Add to meat.
Cover, cook 30 minutes.
Add oregano or marjoram and peas.
Cook 15 minutes or until meat and vegetables are done.
If desired, thicken gravy before serving.
EASY-DOES-IT GOULASH
1 tablespoon shortening or oil
1 1/2 pounds boneless chuck, cut into cubes
1 1-3/8 ounce envelope dry onion soup mix
1 6-ounce can tomato paste
2 cups water
Cooked egg noodles
In Dutch Oven, brown meat well in heated oil.
Stir in onion soup, tomato paste and water.
Simmer, covered for 1 1/2 hours or until meat is tender, adding more water if needed. Serve over hot noodles. Makes 4 to 6 servings.
Note: for a simple "stroganoff" variation, add 1 cup dairy sour cream to goulash mixture, just before serving.
SLOPPY JOE MEATLOAF
1 can (8 oz.) tomato sauce
1/4 cup packed dark brown sugar
1/3 cup ketchup
1/2 cup finely chopped onion
1 1/4 tsp. chili powder
1 tsp. apple cider vinegar
1 1/2 tsp. salt
3/4 tsp. pepper
1/4 tsp garlic powder
4 slices white bread, torn into 1" pieces
2 lbs. ground beef
1/2 cup chopped green pepper
1 egg
3 cups prepared instant mashed potatoes
Butter - optional
Preheat oven to 375°F. Coat roasting pan with cooking spray. In bowl, mix sauce, sugar, ketchup, 1 Tbs onion, chili powder, vinegar, 1 tsp salt, 1/2 tsp pepper and garlic.
Place bread in separate bowl; add 3/4 cup sauce mixture. With fork,
stir and mash against bowl until smooth.
Stir in beef, green pepper, egg and remaining onion, salt and pepper.
In pan, shape mixture, into 10" X 5" loaf. Spread with
remaining sauce. Bake until cooked through, 1 hour, 10 minutes.
Serve with potatoes, topped with butter if desired.
ROAST PORK LOIN WITH VEGETABLE RATATOUILLE
3 cloves garlic, minced (1 1/2 teaspoons minced)
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 tablespoons extra-virgin olive oil
1 1 to 1 1/4 pound pork tenderloin
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano, crushed
2 teaspoons finely shredded lemon peel
3 tablespoons lemon juice
1 pound small zucchini, halved lengthwise
1 pound small yellow summer squash, halved lengthwise
1 medium onion, sliced 1/2 inch thick
2 small red bell peppers, halved and seeded (8 ounces)
2 small yellow bell peppers, seeded and chopped
2 medium tomatoes, seeded and chopped
1 tablespoon capers, rinsed and drained
4 large fresh basil leaves, cut into thin strips
Kosher salt
Freshly ground black pepper
1. In a small bowl, combine 2 cloves of the garlic, the rosemary and 1
tablespoon of the oil. Spoon mixture evenly over pork; rub in with your
fingers.
2. In the same small bowl combine remaining clove of garlic, remaining 1
tablespoon oil, the oregano, lemon peel, and lemon juice. Brush over
zucchini, yellow summer squash, onion, and bell peppers.
3. Place a rack in the center of a large shallow roasting pan. Place
tenderloin on rack. Arrange seasoned vegetables around the edge of the
pan. (The vegetables don't need to be on the rack). Roast in a 425F
oven for 30 to 40 minutes or until an instant-read thermometer inserted into
center of tenderloin registers 155F. Remove tenderloin from roasting
pan. Cover with foil and let stand for 10 minutes before slicing.
The temperature of the meat after standing should be 160F. Transfer
vegetables to a very large serving bowl; add tomatoes, capers and basil.
Toss to combine. Season to taste with kosher salt and black pepper.
Cover and let stand until pork is ready to serve.
4. Cut pork into 1/4-inch slices. Serve pork on top of vegetables.
(The vegetable ratatouille can also be served as a side dish for roast poultry or it can be used as a filling in a sandwich with sliced meat.)
PORK TENDERLOIN IN A GOLDEN, HERBED CRUST
3/4 cup panko (Japanese-style) breadcrumbs
2 cloves garlic, minced
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped fresh thyme
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound pork tenderloin
2 tablespoons Dijon mustard
1. Preheat oven to 400º. Lightly oil a wire rack or coat it with
nonstick cooking spray. Set the rack in a baking sheet.
2. In a small bowl, combine the breadcrumbs, garlic, parsley, rosemary, thyme,
oil, salt and pepper. Mix thoroughly.
3. Use paper towels to pat dry the tenderloin.
4. On a piece of plastic wrap, spread out half of the breadcrumb mixture in a
strip as long as the tenderloin.
Coat one side of the tenderloin with half of the mustard.
5. Turn the tenderloin over and set it down on the crumbs so they stick to the
mustard.
Coat the remaining surface of the meat with the remaining mustard.
Press the second side of the tenderloin into the remaining crumb mixture.
6. Transfer the tenderloin to the prepared rack. Roast until the crust is
golden, the tenderloin is barely pink in the center and the internal temperature
is 155°, 35 to 45 minutes. Let stand for five minutes before
slicing. Serves 4.
Journal Inquirer 10/29/09
CHEESY HASH BROWN CHILI
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1/4 cup tomato paste
1 pound ground beef
Salt and Pepper
One 15-ounce can red kidney beans, rinses
One 15-ounce can diced tomatoes
One 1-pound bag frozen shredded hash brown potatoes
1 cup shredded cheddar cheese
In a large saucepan, heat the olive oil over medium heat.
Add the onion, chili powder and cumin and cook, stirring, until the onion is
soft, about 5 minutes.
Stir in the tomato paste.
Add the beef and cook, breaking up the meat, for 5 minutes. season with salt and
pepper.
Add the beans and the tomatoes with their juice and bring to a boil.
Lower the heat, partially cover and simmer, stirring occasionally for 20
minutes.
Transfere to an 8 by 11 inch baking dish.
Position a rack in the upper third of the oven and preheat to 400°.
In a large bowl, combine the potatoes and cheese.
Scatter the potato mixture over the chili.
Place the baking dish on a baking sheet and bake until the potatoes are cooked
through and the chili is bubbling, about 35 minutes.
Serves 4.
MINI MEAT LOAVES WITH GREEN BEANS
1 egg, lightly beaten.
1 cup purchased pasta sauce.
1/2 cup fine dry bread crumbs.
1/4 cup fresh basil leaves, coarsely chopped if large.
1 lb. lean ground beef.
1 cup shredded mozzarella cheese (4 oz).
1 12-oz. pkg fresh green beans, trimmed.
1 tbsp. olive oil
Crushed red pepper, optional.
Preheat oven to 450°.
Bring a medium saucepan of salted water to boiling.
In a large bowl, combine egg, 1/2 cup of the pasta sauce, bread crumbs, 2
tablespoons of the basil, and 1/4 teaspoon salt.
Add beef and 1/2 cup of the cheese; mix well.
Divide beef mixture in four equal portions. Shape each portion in a 5 1/2
x 2-inch oval.
Place on 15X10X1 inch baking pan.
Spoon on remaining pasta sauce and sprinkle with remaining cheese.
Bake 15 minutes or until internal temperature registers 160ºF.
Meanwhile, cook green beans in boiling salted water for 10 minutes.
Drain; toss with 1 tablespoon olive oil and red pepper.
Serve with meat loaves.
Sprinkle all with remaining basil leaves.
Serves 4.