6 chicken breasts, cut almost all the way in half
1 box stovetop stuffing
Greek Seasoning
Make stovetop stuffing per package instructions. Put 1/6 of stuffing inside each chicken breast and close with toothpicks. Sprinkle Greek seasoning on both sides of chicken. Put in non-stick skillet and brown the outside of Chicken Breasts. Place in greased baking dish and cook 25 minutes until chicken registers 165 degrees.
Saturday, May 10, 2014
Honey Garlic Salmon
6 Salmon steaks
1 cup honey
3 cloves garlic
1 Tbsp soy sauce
Arrange salmon steaks in single layer in shallow, greased baking pan. Place ingredients in food processor and blend until garlic is well minced. Brush over salmon steaks. Bake uncovered at 350 degrees for 15-20 minutes or until fish flakes easily with fork.
1 cup honey
3 cloves garlic
1 Tbsp soy sauce
Arrange salmon steaks in single layer in shallow, greased baking pan. Place ingredients in food processor and blend until garlic is well minced. Brush over salmon steaks. Bake uncovered at 350 degrees for 15-20 minutes or until fish flakes easily with fork.
Thursday, May 8, 2014
Barbecued Chicken
6 Ibs bone-in chicken pieces
olive oil for brushing and sautéing
grill seasoning (like McCormicks steak seasoning blend)
Sauce:
1 medium onion, chopped
2 cups ketchup
1 cup brown sugar
3 tablespoons apple cider or white wine vinegar
3 Tbsp Worcestershire Sauce
1 tsp garlic salt
1/2 tsp red pepper flakes
several shakes of Cholula
Brush chicken pieces with olive oil and sprinkle liberally with grill seasoning. Cook on a hot grill for about 5 minutes on each side or until they are nicely browned. Remove to a pan with at least 1-inch sides. While pieces are grilling, make sauce and preheat oven to 350 degrees.
Saute chopped onion and red pepper flakes in a generous drizzle of olive oil in skillet. Cook for about 4 minutes over medium heat. Add remaining ingredients and taste. You can adjust this sauce to your taste. Cook over medium for about 1 minute and then pour all of it over the chicken pieces in the pan, covering the chicken entirely. Place in oven for about 25 minutes or until the chicken is tender and cooked through. About every 10 minutes, spoon the sauce back over the chicken pieces. Let the chicken rest for about 5 minutes befores serving and pour the extra sauce over chicken pieces
olive oil for brushing and sautéing
grill seasoning (like McCormicks steak seasoning blend)
Sauce:
1 medium onion, chopped
2 cups ketchup
1 cup brown sugar
3 tablespoons apple cider or white wine vinegar
3 Tbsp Worcestershire Sauce
1 tsp garlic salt
1/2 tsp red pepper flakes
several shakes of Cholula
Brush chicken pieces with olive oil and sprinkle liberally with grill seasoning. Cook on a hot grill for about 5 minutes on each side or until they are nicely browned. Remove to a pan with at least 1-inch sides. While pieces are grilling, make sauce and preheat oven to 350 degrees.
Saute chopped onion and red pepper flakes in a generous drizzle of olive oil in skillet. Cook for about 4 minutes over medium heat. Add remaining ingredients and taste. You can adjust this sauce to your taste. Cook over medium for about 1 minute and then pour all of it over the chicken pieces in the pan, covering the chicken entirely. Place in oven for about 25 minutes or until the chicken is tender and cooked through. About every 10 minutes, spoon the sauce back over the chicken pieces. Let the chicken rest for about 5 minutes befores serving and pour the extra sauce over chicken pieces
Escalivada
2 Japanese or 1 regular eggplant, cut into chunks
4 yellow crookneck or other yellow summer squash, halved or quartered
4 zucchinis, cut into large chunks
4 tomatoes, halved and seeded
2 green peppers, cleaned and quartered
2 red peppers cleaned and quartered
2 orange or yellow peppers, cleaned and quartered
2 large red onions, peeled and cut into eighths
several whole garlic cloves
4 yams, peeled and chunked
For preparation:
1/2 cup flat-leaf parsley, chopped
1 tbsp sugar
salt and freshly ground pepper
olive oil
Preheat oven to 400 degrees. Toss chunked vegetables with generously drizzled olive oil, chopped parsley, sal and pepper, and sugar. Bake for 1 hour until vegetable are tender and c caramelized, Serve hot or at room temperature.
4 yellow crookneck or other yellow summer squash, halved or quartered
4 zucchinis, cut into large chunks
4 tomatoes, halved and seeded
2 green peppers, cleaned and quartered
2 red peppers cleaned and quartered
2 orange or yellow peppers, cleaned and quartered
2 large red onions, peeled and cut into eighths
several whole garlic cloves
4 yams, peeled and chunked
For preparation:
1/2 cup flat-leaf parsley, chopped
1 tbsp sugar
salt and freshly ground pepper
olive oil
Preheat oven to 400 degrees. Toss chunked vegetables with generously drizzled olive oil, chopped parsley, sal and pepper, and sugar. Bake for 1 hour until vegetable are tender and c caramelized, Serve hot or at room temperature.
Marc Antony's Scampi Wraps
Makes 4 wraps
Shrimp:
2 Tbsp extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed
1 tsp red pepper flakes
24 deveined shrimp, peeled, tails off
1 tsp grill seasoning blend (montreal seasoning) or salt and black pepper
Salad:
2 hearts romaine
1 lemon, zested and juiced
good bottled Caesar Dressing
4 (12 inch) flour tortilla wraps
Heat a large skillet over medium high heat. Add oil, garlic, and crushed pepper flakes. Add shrimp and season with grill seasoning or salt and pepper. Cook stirring frequently, 3 minutes or until shrimp are pink and firm. Transfer garlic and shrimp to a cutting board and cool 2 minutes. Coarsely chop shrimp and garlic. Wipe out pan.
Chop 2 hearts of romaine and place in a large bowl. Add caesar dressing to taste, then shrimp and lemon zest and juice. Toss Salad
Blister tortillas in a very hot nonstick skillet for 15 seconds on each side to soften. Pile 1/4 of the salad onto a wrap. Tuck in sides, wrap and roll. Repeat.
Shrimp:
2 Tbsp extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed
1 tsp red pepper flakes
24 deveined shrimp, peeled, tails off
1 tsp grill seasoning blend (montreal seasoning) or salt and black pepper
Salad:
2 hearts romaine
1 lemon, zested and juiced
good bottled Caesar Dressing
4 (12 inch) flour tortilla wraps
Heat a large skillet over medium high heat. Add oil, garlic, and crushed pepper flakes. Add shrimp and season with grill seasoning or salt and pepper. Cook stirring frequently, 3 minutes or until shrimp are pink and firm. Transfer garlic and shrimp to a cutting board and cool 2 minutes. Coarsely chop shrimp and garlic. Wipe out pan.
Chop 2 hearts of romaine and place in a large bowl. Add caesar dressing to taste, then shrimp and lemon zest and juice. Toss Salad
Blister tortillas in a very hot nonstick skillet for 15 seconds on each side to soften. Pile 1/4 of the salad onto a wrap. Tuck in sides, wrap and roll. Repeat.
Pesto Shrimp Pizza
For the dough:
1 1/4 cups warm water
2 packages of yeast
2 tbs honey
3 tbs good olive oil
4 cups flour
2 tsp kosher salt
Combine water, yeast, honey and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add one more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour if necessary to keep it from sticking to the bowl. Place the dough in a well-ooiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rest at room temperature for 30 minutes.
Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately or refrigerate for up to 4 hours.
Preheat the oven to 500 degrees
If you've chilled the dough, take it out of the refrigerator for 30 minutes to come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with corn meal. Brush the dough with olive oil.
Spread crust with pesto sauce. Top with cooked medium shrimp, chopped artichoke hearts, and mozzarella cheese. Top that with tomato slices and a good handful of pine nuts. Sprinkle with parmesan and bake. Drizzle each pizza with 1 Tbsp olive oil and bake for 15 minutes until crust is crisp and the toppings are cooked. If you really want to go over the top, drizzle it with some alfredo sauce when it comes out of the oven.
1 1/4 cups warm water
2 packages of yeast
2 tbs honey
3 tbs good olive oil
4 cups flour
2 tsp kosher salt
Combine water, yeast, honey and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add one more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour if necessary to keep it from sticking to the bowl. Place the dough in a well-ooiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rest at room temperature for 30 minutes.
Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately or refrigerate for up to 4 hours.
Preheat the oven to 500 degrees
If you've chilled the dough, take it out of the refrigerator for 30 minutes to come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with corn meal. Brush the dough with olive oil.
Spread crust with pesto sauce. Top with cooked medium shrimp, chopped artichoke hearts, and mozzarella cheese. Top that with tomato slices and a good handful of pine nuts. Sprinkle with parmesan and bake. Drizzle each pizza with 1 Tbsp olive oil and bake for 15 minutes until crust is crisp and the toppings are cooked. If you really want to go over the top, drizzle it with some alfredo sauce when it comes out of the oven.
Spaghetti with Three Tomato Sauce
1 pound spaghetti
1/2 cup oil packed sun-dried tomatoes, chopped, oil reserved
4 garlic cloves
1 28 oz can whole peeled tomatoes
1 pound fresh cherry tomatoes, halved
1/4-1/2 tsp crushed red pepper
coarse salt and freshly ground pepper
fresh parmesan and fresh basil
Cook spaghetti al dente. Drain and return pasta to pot. Meanwhile heat 2 Tbsp sun dried tomato oil in a large saucepan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 seconds. Add canned tomatoes with juice and sun-dried tomatoes. Simmer gently over medium, stirring occasionally and breaking up canned tomatoes until thick, 15 minutes. Add cherry tomatoes, simmer until soft, 10 minutes. Add to pasta. Season with coarse salt and ground pepper. Toss and serve immediately. Garnish with freshly grated parmesan and torn basil leaves.
Crazy Guacamole
Makes 3 cups
4 ripe Haas avocados
3 Tbsp freshly squeezed lemon juice (1 lemon)
8 dashes tabasco sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 tsp kosher salt
1 tsp freshly ground pepper
1 medium tomato, seeded and small diced
Cut the avocados in half, remove the pits and scoop the flesh out of their shells into a large bowl. Immediately add the remaining ingredients except tomatoes. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
4 ripe Haas avocados
3 Tbsp freshly squeezed lemon juice (1 lemon)
8 dashes tabasco sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 tsp kosher salt
1 tsp freshly ground pepper
1 medium tomato, seeded and small diced
Cut the avocados in half, remove the pits and scoop the flesh out of their shells into a large bowl. Immediately add the remaining ingredients except tomatoes. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
Cedar-Plank Salmon
1 Large Salmon filet
1/2 lemon
2 untreated 1/2-1 inch cedar planks
olive oil
salt and pepper
1 cup brown sugar.
Soak 2 cedar planks in water for at least half an hour and up to several hours. Heat barbecue. Divide filet in half on planks. Squeeze half a lemon over and drizzle with good olive oil. Sprinkle lightly with coarse salt and freshly ground pepper. Sprinkle with brown sugar and place both planks on grill. Close grill top and let cook and smoke. Check occasionally to make sure the planks do not catch flame. If they do, put it out with water. Cook for about 20 minutes or until the edges are starting to char and the center of the fish is opaque. Remove fish from planks to serve. You can break it into serving sized pieces as you remove it from the planks.
1/2 lemon
2 untreated 1/2-1 inch cedar planks
olive oil
salt and pepper
1 cup brown sugar.
Soak 2 cedar planks in water for at least half an hour and up to several hours. Heat barbecue. Divide filet in half on planks. Squeeze half a lemon over and drizzle with good olive oil. Sprinkle lightly with coarse salt and freshly ground pepper. Sprinkle with brown sugar and place both planks on grill. Close grill top and let cook and smoke. Check occasionally to make sure the planks do not catch flame. If they do, put it out with water. Cook for about 20 minutes or until the edges are starting to char and the center of the fish is opaque. Remove fish from planks to serve. You can break it into serving sized pieces as you remove it from the planks.
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