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Healthy Mediterranean Cooking at Home

Category Archives: Coleslaw

Crab Legs

Coat a baking sheet with sides with olive oil cooking spray and place the crab legs on the sheet. Cover with foil and poke a hole in the top to allow the steam to exit.
Bake the frozen crab at 400 degrees F for 20 minutes. Serve with the Garlic Butter Sauce.

Garlic Lemon Butter Sauce For The Crab Legs

Ingredients

3 tablespoons extra virgin olive oil
3 tablespoons butter, melted
2 cloves garlic, slightly crushed
1 tablespoon fresh parsley
1/2 teaspoon Old Bay seasoning (seafood seasoning)
1/4 cup lemon juice
Pinch of salt

Directions

Combine all the sauce ingredients in a serving dish and serve with the baked crab legs.

Scallops & Shrimp

Ingredients

1/2 pound of large sea scallops and a 1/2 lb large peeled and deveined shrimp, patted dry with paper towels
2 tablespoons olive oil
2 tablespoons butter
1 large finely diced shallot
1 large clove garlic, minced
1/4 cup lemon juice
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives
Freshly ground black pepper

Directions

Heat a large skillet and add the olive oil and butter. Add the shallot and garlic and cook a few minutes until tender. Add the shrimp and scallops to the pan. Cook until the one side of the shrimp are slightly pink, about a minute and turn both the shrimp and scallops over. Cook another minute until the second sides of the shrimp are pink. Add the remaining sauce ingredients. Stir and pour the mixture into a serving dish.

Coleslaw

Ingredients

16 ounces shredded cabbage
1⁄4 cup finely chopped green onions
1 cup shredded carrot
1 teaspoon honey or sugar substitute
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/2 cup heavy cream (whipping)
1 tablespoon white vinegar
2 tablespoons lemon juice

Directions

In a large bowl, combine the coleslaw, carrots and green onion.
Put aside.
In a separate bowl, combine the honey, salt, pepper, celery seed, mayonnaise, whipping cream, vinegar, and lemon juice, using a whisk.
Pour over the vegetables, stir gently to mix.
Refrigerate for at least 1 hour. Stir before serving.

Microwave Corn on the Cob

I think the microwave does a great job in cooking tender and moist corn on the cob.

Ingredients

4 ears of corn, husks removed and washed
4 tablespoon butter, at room temperature
4 large sheets of waxed paper

Directions

Place an ear of corn on a sheet of waxed paper and spread 1 tablespoon of butter over the ear of corn. Wrap the corn in the paper, sealing the ends and top to form a package. Repeat the same process with the other three ears.
Cook in the microwave for 4 minutes on high. Turn the corn packages over and cook for 4 more minutes. Remove the corn packages to a serving bowl.

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This past weekend I made Steak & Chicken Fajitas for a get together with friends. Sandwiches seemed like a good option for the leftovers.

On the weekend I cooked the following:
1 pound Flank Steak
3 large boneless chicken breasts
2 large onions, cut into thick slices
3 bell peppers, cut in half and seeded
6 tablespoons olive oil, divided
Salt and Pepper

Directions

Preheat a grill pan or outdoor grill to medium-high heat. Drizzle the flank steak with 2 tablespoons of the olive oil on either side and season generously with salt and pepper.
Drizzle the chicken with 2 tablespoons of olive oil and season with salt and pepper. Brush the vegetables with the remaining oil.
Grill on the steak 5-6 minutes per side for medium-rare. Set aside to rest.
Cook the chicken on the grill 6-7 minutes each side or until no longer pink in center. Cook the vegetables about 2 minutes on each side..Leftover were refrigerated and later used for sandwiches.

Philly Style Cheesesteak Sandwiches

This sandwich goes well with coleslaw.

2 sandwiches

Ingredients

1 tablespoon butter
1/2 cup thinly sliced grilled onion
½ cup thinly sliced grilled bell peppers
6 oz grilled beef steak, cut into thin strips
2 slices (1 oz each) provolone cheese, cut in half
2 slices (1 oz each) American cheese, cut in half
2 sub rolls split and lightly toasted
Worcestershire sauce, ketchup or hot sauce

Directions

Heat a skillet and melt the butter. Cut the steak into very thin slices and divide into 2 piles in the skillet.

Top each with one slice of provolone and one slice of American cheese to warm through and melt the cheese.

Be sure the peppers and onions are warm.

Divide the peppers and onions between each sub roll, placing them on the bottom half.

Place a steak/cheese mound on top of the peppers on the sub rolls. Top with your favorite condiments.

Mexican Shredded Chicken Sandwich

Serve this sandwich with Guacamole.

2 servings

Ingredients

1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 cups shredded leftover grilled chicken breast
1 cup salsa
Sliced jalapeno peppers, optional
1 cup shredded Mexican cheese blend, divided
2 tablespoons sour cream
2 soft sandwich rolls, cut in half

Directions

Heat the oven broiler.

Mix the shredded chicken with the spices, salsa and add sliced jalapenos to taste, if using.

Combine 1/2 cup cheese and sour cream; set aside. Toast the rolls in the broiler on one side until lightly browned.

Spread the four roll halves with the cheese/sour cream mixture and broil until the cheese begins to melt and spread about 2 minutes.


Divide the chicken mixture between the four roll halves and top with the remaining shredded cheese. Place under the broiler for a minute to warm the chicken and slightly melt the cheese.



Mexican Summer Salad

Serves 6

Ingredients

3 Roma tomatoes, sliced
1 cucumber. peeled and sliced
4 very thin slices red onion, halved
2 tablespoons fresh lime juice
1 tablespoon finely chopped cilantro
1 tablespoon extra virgin olive oil
Sea salt
Cracked black pepper

Directions

Arrange the slices of tomato, cucumber, and onion in a serving bowl. Sprinkle with salt and pepper.

In a small bowl, combine the lime juice, cilantro, and oil. Drizzle over the salad. Let sit at room temperature for one hour before serving.

Creamy Coleslaw

Servings 6-8

Ingredients

16 ounces thinly shredded cabbage
1⁄4 cup thinly sliced green onion
1 cup shredded carrot
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/2 cup heavy cream (whipping)
1 1⁄2 tablespoons white wine vinegar
2 tablespoons lemon juice

Directions

In a large serving bowl, combine the coleslaw, carrots and green onions. Set aside.

In a separate bowl, combine the honey, salt, pepper, celery seed, mayonnaise, whipping cream, vinegar, and lemon juice, using a whisk.

Mix until all the ingredients are thoroughly combined.

Pour over the coleslaw mix, stir gently to mix. Refrigerate, covered. for several hours before serving.

Chicken Salad

6 servings

Ingredients

3 cups diced cooked chicken breast
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 cup red grapes, cut in half
1 cup small pecan halves, toasted
1/4 teaspoon ground black pepper
Salt to taste

Directions

Mix the mayonnaise, sour cream and mustard together in a serving bowl Add the celery and onion; stir,

Add the chicken and mix carefully to keep the chicken from breaking up. Fold in the pecans and grapes. Adjust salt and pepper, if needed.

Cover and chill. Serve over lettuce.


Have lots of leftovers from the holiday? I do. So I thought I would share with you how I used some them in some new dishes.

Ham Salad

4 servings

Ingredients

2 cups finely diced baked ham
2 tablespoons sweet pickle relish
1/4 cup mayonnaise
2 tablespoons Dijon mustard
Half medium onion, finely diced
2 celery stalks, finely diced
Half a bell pepper, finely diced
Salt and black pepper to taste

Directions

Combine the mayonnaise, mustard and pickle relish in a large bowl. Add the ham, vegetables, salt and black pepper to taste. Stir well and refrigerate until serving time.

This salad is also tasty mixed into cooked elbow macaroni for a ham and macaroni salad or as a sandwich filling.

Deviled Eggs

Good for leftover Easter eggs.

Ingredients

6 large eggs
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup olive oil mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Paprika for garnish

Directions

Place the eggs in a saucepan just large enough to hold the six eggs. Cover with cold water and place the pot over high heat. Bring to a boil, turn off the heat and cover the saucepan.

Let the eggs rest in the hot water for 12 minutes. Drain the water from the pot and add some ice cubes and cold water to cover the cooked eggs.

Let them cool until you can handle the eggs without burning your fingers.

Gently tap the eggs in several places and remove the shells. Place the peeled eggs on paper towels to dry.

Cut the eggs in half lengthwise. Carefully remove the yolks and place in a mixing bowl. Mash the yolks with a fork. Add the onion, celery, mayonnaise, mustard and salt and pepper. Mix well.

With a spoon fill each egg where the yolk had been with some of the mixture.

Place the eggs on a serving platter and sprinkle the tops with paprika. Chill until serving time.

Coleslaw

I never use an entire cabbage at once, so I am able to get several meals from a head of cabbage.

Servings 4

Ingredients

Half a medium cabbage, sliced thin
2 scallions sliced
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon celery seed
1/4 cup mayonnaise
1/4 cup heavy cream (whipping)
1⁄2 tablespoon white vinegar
1⁄2 tablespoon lemon juice

Directions

In a large bowl, combine the honey, salt, pepper, celery seed, mayonnaise, cream, vinegar and lemon juice, using a whisk. Add the cabbage and scallions, stir gently to mix.

Refrigerate until serving time.

Mock “Split Pea” Soup

12 cups

I had green beans and cauliflower leftover from the holidays and decided to use them in a soup along with the ham bone. I was so surprised that soup tasted just like split pea soup but without all the carbs. Amazing taste.

Ingredients

1 baked ham bone with some meat attached
4 cups vegetable stock
4 cups water
1 onion or 1 leeks, diced
1 large carrot, diced
3 stalks celery with leaves, diced
2 cups cooked cauliflower
2 cups cooked green beans
Salt and pepper, to taste

Directions

Put the ham bone in a large soup pot. Add the broth and water; bring to a boil. Cover and simmer until the meat is starting to fall off the bones, about an hour.

Remove the ham bone from the broth and set aside to cool.

Add the vegetables to the broth in the pot. Bring to a boil; cover and simmer until the vegetables are very tender about 30 minutes.

Puree the soup with an immersion blender until smooth. Remove the meat from the bones, cut into bite-size pieces and add to the soup.

Adjust the seasoning with salt and pepper, to taste.Heat on low for about 20 minutes.


Labor-Day-Quotes-And-Sayings-6

Labor Day was created as an annual celebration of workers and their achievements. In the past, Labor Day was seen as a kind of “workingmen’s holiday,” and the first Monday in September was designated for its celebration. Today, Labor Day is seen as the last long weekend of summer and friends and families gather at picnic grounds or in their backyards to bid farewell to the season.

Here are some recipes to help you celebrate.

BBQ Ribs

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4 servings

Rub Mixture Ingredients

  • 1/4 cup sweet paprika
  • 1/2 cup brown sugar
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried onion
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dry mustard
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dried oregano

Ribs

  • 2 St. Louis-cut or spare rib racks, about 2 lbs
  • Peach BBQ sauce, heated, see recipe link

Directions

Mix all the rub ingredients together and coat the ribs all over with the mixture. Place the ribs in a baking dish, cover the dish with foil and refrigerate overnight.

Preheat the oven to 250°F. Place the foil covered baking dish with the ribs in the oven and roast for about 2 1/2 hours, or until the meat is tender but not falling off the bone.

Finish the ribs on a charcoal or gas grill.

Ten minutes before the ribs are done baking, heat the grill to medium-high. Grill the ribs, basting with the BBQ sauce and turning occasionally, until they begin to char, 5 to 6 minutes.

Cut into pieces and serve with additional sauce for dipping.

Old Fashioned Baked Beans

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See the link here for the recipe that was on my blog a few weeks ago.

Creamy Coleslaw

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I prefer to shred cabbage for this recipe rather than use a package of coleslaw mix. Those packages never taste very fresh to me. Pick out a deep green cabbage without blemishes at your market and use it for this recipe. Shredding half a cabbage doesn’t take more than 5 minutes with a good sharp knife.

Coleslaw is one of those recipes that I am never really satisfied with and I keep tinkering with the recipe to try to get it to taste the way I think it should taste. Needs more salt? Needs more sweetness? I may have found the right balance for us with the ingredients in my recipe below. See what you think.

For best flavor this coleslaw should be made one day ahead.

Serves 6

Salad Ingredients

  • Half of a head of green cabbage that weighs about 2 – 2 1/2 pounds
  • 2-3 carrots
  • 1 teaspoon table salt
  • 2 teaspoons sugar
  • 1 tablespoon apple cider vinegar

Dressing

  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 cup finely minced sweet onions
  • 1/4 cup diced sweet bread and butter pickles
  • 1 tablespoon agave syrup or honey
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt

Directions

Shred the cabbage and the carrots and place them in a mixing bowl. You should yield about 8 cups of shredded cabbage and one cup of shredded carrots from the amounts listed above.

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Add the salt, sugar and vinegar; toss them together and set aside for an hour.

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In a serving bowl, mix together the dressing ingredients.

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After an hour squeeze the cabbage to get as much liquid as possible out of the mix and place in the bowl with the dressing. Mix them well to blend and refrigerate, covered, overnight.

Almond Flour Shortcake

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This is a wonderful dessert to have on hand. Simple enough for a snack or dress it up for company with fruit, whipped cream or a frosting. I usually make an extra one to keep in the freezer.

8 to 12 servings

Ingredients

  • 4 large eggs, at room temperature
  • 1/2 cup + 2 tablespoons sugar, divided
  • 1 teaspoon almond extract
  • 1 1/2 cups almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Vegetable oil for the pan

Directions

Preheat the oven to 350°F. Lightly grease an 8″ round cake pan with oil. Swirl the oil in the pan and make sure it goes up the sides.

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Sprinkle the 2 tablespoons of the sugar listed in the ingredients onto the bottom of the pan.

Separate the egg yolks from the whites.

Using an electric mixer or stand mixer, whip the egg whites until they form soft peaks. Slowly beat in 1/4 cup sugar. Scrape the beaten egg whites into another bowl and set aside.

In the mixing bowl, beat together the egg yolks, the remaining 1/4 cup sugar and the almond extract until smooth.

In a separate mixing bowl, whisk together the dry ingredients — flour, baking powder and salt — and add to the egg yolk mixture. Stir together to form a thick dough.

Fold in the egg whites, 1/2 cup at a time, incorporating them fully between each addition. The final addition should result in a smooth, fluffy batter.

Pour the cake batter into the prepared pan. Bake the cake on the center rack for 30 to 35 minutes, until it’s golden brown and a toothpick inserted into the center comes out clean.

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Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate.

Allow the cake to cool fully before topping with sliced fresh fruit and whipped cream or powdered sugar.

JEDEzhN


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Beef brisket is a relatively inexpensive cut of meat that requires a long cooking time at a low temperature, but the wait is worth it. Beef brisket is a cut from the breast section and sold boneless. Because brisket is a tough cut of meat, it’s best when braised (that is, simmered in a small amount of liquid), either in the oven, in a slow cooker or on the stove top.

Two different cuts of brisket are available. Unless the recipe specifies one or the other, either may be used in recipes calling for boneless beef brisket:

  • Beef Brisket Flat Half (also called thin cut, flat cut, first cut, or center cut). With its minimal fat, this cut is generally the more expensive of the two.
  • Beef Brisket Point Half (also called front cut, point cut, thick cut, or nose cut). This cut is the less expensive and has more fat and flavor than the flat cut.

There are so many ways to prepare this cut of beef, but the recipe below is one of our favorites. I like to serve it with homemade baked beans and coleslaw. The brisket tastes even better if made the day before. Slice the cooled, cooked beef and place it in a baking dish. Pour the sauce over the sliced beef and cover the dish with foil. Refrigerate the dish overnight and reheat the next day in a 350 degree F oven for about 45 minutes. Leftover brisket also makes a great sandwich.

BBQ Brisket

This recipe requires advance preparation.

Ingredients

  • 3 lb beef brisket
  • 3 tablespoons brisket rub, recipe below
  • Barbecue Sauce, recipe below
  • 1 cup beef broth
  • Cooking spray

Brisket Rub

  • 2 tablespoons paprika
  • 1 tablespoon smoked paprika
  • 2 tablespoons coarse salt
  • 2 tablespoons garlic powder
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

BBQ Sauce

  • 1 cup ketchup
  • 1 tablespoon honey
  • 2 tablespoons molasses
  • 1 tablespoon Dijon mustard
  • ¼ cup cider vinegar
  • 1 tablespoon water
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

Directions

For the rub:

Combine all the ingredients in a glass jar. You will need 3 tablespoons for this recipe and the rest can be saved for other uses.

To make the BBQ sauce:

Whisk all the ingredients together in a mixing bowl with a cover and refrigerate until ready to cook the brisket

Place the brisket in a dish and coat all sides with 3 tablespoons of the rub. Cover the dish and refrigerate the brisket overnight.

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The next day, bring the brisket and BBQ sauce to room temperature. Heat the oven to 300 degrees F.

Spray a roasting pan with cooking spray. Place the brisket in the pan. Pour the BBQ sauce over the brisket. Pour the beef broth around the bottom of the pan. Cover the dish tightly with foil.

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Bake for two hours and remove the baking dish from the oven and turn the brisket over. Cover with the foil and bake for 2 more hours.

Uncover the baking dish and continue to bake the brisket for one hour or until very tender.

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Let the brisket rest for 15 minutes. Slice the meat against the grain and serve with the sauce.

Homemade Baked Beans

Baked Beans

For this recipe, the beans do not have to be soaked overnight. Check the sell by date to be sure the beans are not old. Old beans do not cook evenly and tend to be tough, so the cooking time is much longer.

Ingredients

  • 1 lb dried navy beans, washed and drained
  • 3 slices thick bacon
  • 1 onion finely diced
  • ½ cup molasses
  • ½ cup ketchup
  • 2 tablespoons yellow mustard powder
  • 1 teaspoon garlic powder
  • 1 tablespoon honey
  • 4 cups water
  • 1 teaspoon salt
  • 1 teaspoon cider vinegar

Directions

Heat the oven to 300 degrees F.

Cook the bacon until crisp in a Dutch Oven. Remove the bacon to a paper towel and when cool, break into small pieces. Set aside

Cook the onion in 2 tablespoons of the bacon fat until tender. Remove the pan from the heat.

Add mustard and garlic powders, honey, molasses and ketchup. Stir well.

Add the beans and cooked bacon and stir until coated in the sauce. Add the water, return the pan to the heat and bring to a boil.

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Cover the pan and place in the oven. Cook for about six hours, stirring occasionally and adding more water, if necessary, to keep the beans barely covered.

After five hours remove the cover and add the salt and vinegar. Stir until blended.

Cook the beans for an additional hour or until the sauce is thick and the beans are tender.

Apple Fennel Coleslaw

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12 servings

Dressing

  • 1/4 cup plain fat-free Greek yogurt
  • 1/2 cup light mayonnaise
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or agave syrup
  • 1/2 to 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 Gala or Fuji apple, peeled and grated

Salad

  • 3 cups very thinly sliced red cabbage
  • 3 cups very thinly sliced savoy cabbage
  • 3 medium carrots, shredded
  • 1 large fennel bulb, cored and shredded
  • 2  green onions, thinly sliced

Directions

In a large bowl, stir together yogurt, mayonnaise, lemon juice, mustard, honey or agave, salt and freshly ground black pepper. Add the grated apple and mix well.

To the same bowl, add the cabbage, carrots, fennel and green onions, tossing until well combined. Chill until serving time.

Later in the week you can use some of the leftover brisket to make sandwiches. Here is an easy recipe to make homemade rolls to make those sandwiches extra special.

sourdough rolls

Easy Homemade Sourdough Sandwich Buns

8 rolls

Ingredients

  • 1 cup sourdough starter
  • ¾ cup water
  • 2 ¼ cups bread flour
  • 1 egg at room temperature
  • 1 tablespoon butter at room temperature
  • 1 tablespoon honey
  • 1 package instant yeast
  • 1 ½ teaspoons salt
  • Cooking Spray

Directions

Combine all the ingredients in the large bowl of an electric mixer. Mix with the paddle attachment until the dough comes together.

Switch to the dough hook and knead for about 5 minutes until the dough is soft and pliable. This dough does not come together in a ball.

Push the dough to one side of the bowl and coat the bowl with cooking spray. Push the dough to the other side of the bowl and coat that side of the bowl.

Push the dough back and cover with plastic wrap. Let rise one hour.

Preheat the oven to 375 degrees F.

Divide the dough evenly in a greased hamburger pan – use about ¼ cup of the dough in each of 8 bun cups.

Let rise covered for one hour. Bake the rolls for about 25 minutes until golden. Switch the pans halfway through the baking time. Cool on a wire rack.


easydinnerscover

Summer brings an abundance of fresh fruits and vegetables to grocery stores, farmers’ markets and local gardens. That means more opportunities to add good tasting, heart-healthy foods to your everyday meals. Tomatoes, corn, eggplant and bell peppers are now at their best. Use them in your main dish recipes to add color and nutrition.

easydinner3

Pork Tenderloin Sandwiches with Slaw

4 servings

Ingredients

  • 12 ounces pork tenderloin
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 4 hamburger buns, split and toasted
  • Ketchup, mustard and/or pickles

Directions

Cut pork crosswise into four pieces. Place one pork piece between two pieces of clear plastic wrap. Pound lightly with the flat side of a meat mallet, working from center to edges until 1/4 inch thick. Remove plastic wrap. Repeat with remaining pork pieces.

In a shallow dish, combine flour, salt, onion powder, garlic powder, Italian seasoning, cayenne pepper and black pepper. Dip meat into the flour mixture, turning to coat.

In a very large skillet, heat oil over medium heat. Add pork; cook for 8 to 10 minutes or until no pink remains and juices run clear, turning once. (If all the pork slices won’t fit in the skillet, cook in two batches, adding additional oil if necessary.)

To serve: place pork pieces in buns and top with ketchup, mustard and/or pickles. Serve slaw on the side.

Slaw

Ingredients

  • 2 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Several dashes bottled hot pepper sauce
  • 2 cups packaged shredded broccoli slaw mix or cabbage slaw mix
  • 2 tablespoons thinly sliced green onion
  • 3 tablespoons minced red or green bell pepper
  • 1 tablespoon snipped fresh parsley

Directions

In a screw-top jar combine vinegar, honey, salt, black pepper and bottled hot pepper sauce.

Cover and shake well.

In a medium bowl combine broccoli, green onion, bell pepper and parsley. Pour vinegar mixture over the vegetable mixture; toss to coat. Cover and chill before serving.

easydinners4

Corn-Mushroom Risotto with Grilled Chicken

Make 2 extra grilled chicken breasts on the weekend and save for this dish.

2 servings

Ingredients

  • 2 small skinless, boneless grilled chicken breast halves (8 to 10 ounces total)
  • 2 teaspoons olive oil
  • 1/2 teaspoon snipped fresh thyme
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1 cup water
  • 3/4 cup reduced-sodium chicken broth
  • 2 tablespoons white wine
  • 1/2 cup fresh corn, cut off one cob
  • 1/4 cup chopped onion
  • 1/3 cup Arborio rice
  • 1/3 cup sliced fresh mushrooms
  • 1/3 cup fresh snow pea pods or green beans, halved crosswise
  • 1/4 cup diced tomato
  • 1/4 cup grated Parmesan cheese

Directions

In a medium saucepan combine the water, broth and wine; heat over high heat until hot but not boiling. Reduce heat to low; keep warm.

In another medium saucepan heat the 2 teaspoons olive oil over medium heat. Add corn and onion; cook 6 minutes or until corn is tender and onion is lightly browned. Add rice, mushrooms, thyme, pepper and garlic; cook and stir about 5 minutes or until rice is golden brown, stirring frequently.

Carefully add 1/2 cup of the broth mixture, stirring to loosen browned bits from bottom of saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 3 to 4 minutes or until the rice has absorbed the liquid.

Add another 1/2 cup of the broth mixture. Cook and stir 3 to 4 minutes more or until the rice has absorbed the liquid. Continue adding broth mixture, 1/2 cup at a time, and cooking until all of the liquid has been absorbed before adding more, stirring often. (This should take 18 to 20 minutes total.)

When rice is fully cooked but still slightly firm, remove from the heat. Stir in pea pods or green beans, tomato and Parmesan cheese. Dice chicken and stir into rice mixture. Serve.

easydinners2

Swordfish and Squash Kabobs

You can serve this dish over rice or orzo pasta or with a simple green salad on the side.

Serves 6

Ingredients

  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh-squeezed orange juice
  • 1 large clove garlic, minced
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 2 pounds skinless swordfish steaks, cut into 1 1/2-inch cubes
  • 2 pounds zucchini and yellow summer squash, cut into 1-inch-thick rounds
  • 12 cherry tomatoes

Directions

In a medium mixing bowl, whisk together oil, orange juice, garlic, Italian seasoning, salt, pepper and crushed red pepper flakes. Add swordfish and toss well to coat; cover and refrigerate for 1 hour.

Prepare a grill for medium-high heat cooking and oil the grill grates.

Thread marinated swordfish, squash rounds and tomatoes onto skewers. (If using wooden skewers, soak in water for 30 minutes before assembling.)

Discard excess marinade. Grill kabobs over direct heat, turning once, until lightly charred and cooked through, about 8 minutes.

easydinners5

Summer Vegetable Bake

Serve with a green salad.

4 servings

Ingredients

  • 2 medium sweet onions
  • 3 tablespoons olive oil
  • 3/4 teaspoon salt
  • 2 cloves garlic, chopped
  • 2 1/2 teaspoons dried Italian seasoning
  • 1/2 teaspoon pepper
  • 1 eggplant (about 1 pound), ends trimmed, halved lengthwise
  • 3 large summer squash (combination of zucchini and yellow squash), ends trimmed
  • 1/2 pound russet (baking) potatoes
  • 3 plum tomatoes
  • 6 ounces feta cheese

Directions

Heat oven to 400 degrees F . Peel and halve onions; cut into 1/4-inch-thick slices.

Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add onions and 1/4 teaspoon of the salt. Cook 8 to 10 minutes or until softened. Add garlic and cook 1 minute.

Add 1/2 teaspoon of the Italian seasoning and 1/4 teaspoon of the pepper. Pour mixture into the bottom of a 9 x 13 oven-safe casserole.

Cut eggplant, squash, potatoes and tomatoes into 1/4-inch thick slices.

Toss vegetables with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 2 teaspoons Italian seasoning and 1/4 teaspoon pepper. Alternate vegetables on top of the onion mixture in 1 layer; packed tightly.

Cover dish with aluminum foil and bake for 45 minutes. Remove foil and crumble feta cheese on top. Bake 15 more minutes uncovered. Cool slightly and cut into servings.

easydinners1

Linguine with Scallops, Red Bell Peppers and Broccoli

4 servings

Ingredients

  • 8 ounces linguine
  • 1 bunch broccoli florets
  • 1 large red bell pepper, seeded and diced
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 pound scallops, tough muscle removed, rinsed
  • 3 tablespoons flour
  • Salt and black pepper
  • 6 garlic, finely chopped
  • 3 tablespoons chopped parsley
  • 2 tablespoons lemon juice
  • 1/2 cup grated Parmesan cheese

Directions

Cook pasta according to package directions in salted boiling water, about 8-9 minutes for al dente; add broccoli during the last 2 minutes of cooking. Reserve 1/2 cup cooking water.

Drain.Heat the oil and butter in large skillet over medium-high heat.

Coat scallops with flour and season with salt and pepper. Saute 2 minutes per side; remove to a plate and set aside.

Add the garlic and bell pepper to the skillet and cook until pepper softens.

Add pasta, parsley, lemon juice, scallops and the pasta water. Toss gently to combine and simmer 1 minute. Add salt and pepper to taste.

Pour into a large serving bowl. Add cheese and toss. Serve.



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