Healthy Mediterranean Cooking at Home

Category Archives: Dinner

Italian Style Swordfish

Serve with a Tomato Salad

2 servings

Ingredients

1 Swordfish Steak, 1 inch thick, about 12 oz

Salt and pepper to taste

½ cup garlic butter, melted (see recipe)

1/4 cup Italian Panko

When ready to grill:

Brush the fish with half the garlic butter, sprinkle with salt and pepper,  and press the panko onto the top of the fish.

To grill or broil

Place a sheet of heavy foil on a baking sheet and poke a few holes in the foil.

.Heat an outdoor grill or broiler to high. Slide the foil with the fish still on it onto the grill grates or the broiler pan. Lower heat to medium. Cook about 12-15 minutes until the crumbs begin to brown the and the fish is cooked through. Do not turn fish. Remove fish to a plate and pour the remaining garlic butter sauce over fish.

To air-fry or bake

Preheat the oven or air-fryer to 400 degrees F. Place the swordfish in the air-fryer basket and Cook for 10 minutes. Check the temperature of the swordfish. It is perfectly done when it reaches, 145 degrees F.


Gnocchi in Parmesan Cream Sauce With Peas

    Ingredients

One 17 oz pkg Potato Gnocchi or 

Homemade Gnocchi

2 pounds russet potatoes

3 eggs

1 cup all-purpose flour

Cream Sauce

½ cup whipping cream

1 cup frozen peas, thawed

½ teaspoon salt

½ teaspoon ground white pepper

1 garlic clove, grated

1/2 cup freshly grated Parmesan cheese 

3 tablespoons butter

Directions

To make homemade gnocchi

In a covered 8-quart Dutch oven cook potatoes in enough boiling water to cover about 20 minutes or just until tender (do not overcook); drain. Peel potatoes.

While potatoes are still hot, push through a ricer into a large bowl. Using a wooden spoon, stir in eggs, one at a time, mixing well after each addition. Add about half of the flour; mix well. Stir in enough of the remaining 1/2 cup flour to make a soft, pliable dough. Divide dough in thirds.

On a lightly floured surface, roll one portion of dough at a time into a 1-inch-thick rope. Cut rope into 1/2-inch pieces. Using your thumb, make an indentation in the top of each piece. Place on a baking sheet; chill while preparing the sauce (up to 2 hours).

For the sauce

In a medium saucepan heat cream over medium heat. Stir in garlic, peas, salt, and pepper. Simmer gently for 2 minutes. Stir in Parmesan cheese; simmer gently for 1 minute more. Stir in butter until melted. Cover the and keep over the lowest heat setting.

To cook the gnocchi

In the Dutch oven bring a large amount of salted water to a rapid boil. Add the gnocchi; cook for 10 to 15 seconds or until gnocchi start to float to the top. Using a slotted spoon, transfer the gnocchi as they rise to the top to the pan with the sauce.

 


Smothered Pork Chops

Pork Chops
1 pound boneless pork chops, about 3/4-1 inch thick.
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 cup all-purpose flour
3 tablespoons olive oil, divided
2 tablespoons unsalted butter

Gravy
1 tablespoon unsalted butter
1 large onion, thinly sliced
Pinch of salt
2 large cloves garlic, minced
1 teaspoon poultry seasoning
1 cup chicken broth
1/2 cup buttermilk or heavy cream
Chopped fresh flat-leaf parsley, for garnish

Directions

Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, salt, pepper, and 1 tablespoon olive oil. Refrigerate for several hours.
Dredge each chop in the flour; shake off the excess and reserve the remaining flour.
Heat 2 tablespoons olive oil and 2 tablespoons of butter in a deep skillet over medium heat. When hot, sear the pork chops in a single layer on each side 2 minutes per side. Remove pork chops from the pan and keep warm.

In the same pan, heat 1 tablespoon of butter over medium heat.
Add the sliced onions and a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 8-10 minutes. Stir in the garlic and poultry seasoning; cook 30 seconds.

Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook 2 minutes.
Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 3 minutes (or until the pork is cooked to your desired doneness). Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving.

Southern Field Peas

ingredients

4 cups fresh heirloom cowpeas
3 cups chicken stock
1 teaspoon salt
1 tablespoon butter
1/2 bell pepper finely diced
1/2 Vidalia onion, finely diced

Directions

Place cowpeas, bell pepper, onion, chicken stock, butter, and salt into a large saucepan. Bring to a boil. Once it reaches a boil, lower to a simmer, and cook for about 45 minutes. Taste the peas to be sure they are tender. If not, simmer for a few minutes more. Drain and serve.


Corn Cakes

Makes 9-10 cakes

Ingredients

3/4 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon black pepper
1/8 – 1/4 teaspoon cayenne pepper
1 tablespoon melted butter
1 cup whole milk
1 large egg
1 tablespoon honey
1 cup fresh corn kernels
1/2 cup shredded white cheddar cheese
2 tablespoons olive oil

Directions

Whisk together the flour, cornmeal, baking powder, salt, pepper, and cayenne in a medium bowl. Whisk together the wet ingredients in a separate bowl. Make a well in the center of the dry ingredients and incorporate the wet ingredients (do not over mix). Fold in the corn and cheese.

Heat the oil in a large nonstick skillet over medium heat. Working in batches, drop heaping ¼-cup portions of the batter into the skillet and cook until golden brown and cooked through, 2 to 3 minutes per side. Serve immediately.


Scallopini

Ingredients

Two 6 oz boneless, skinless cutlets (turkey, chicken, veal, pork or fish), pounded until thin
Kosher salt
Ground pepper
1/4 cup all-purpose flour, preferably Wondra
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons white wine, or dry vermouth
1 lemon, juiced (4 tablespoons),
1 tablespoon capers

Directions

Season the chicken on both sides with salt and pepper. Lightly coat in flour. Shake off excess.


Heat a large skillet over medium-high heat. Add the olive oil and butter, swirl them around the pan, and add the cutlets. Turn the heat to medium and saute for 2 minutes per side. Add the wine, lemon juice and capers, swirl them around in the pan and turn off the heat. Serve immediately with a small sprinkling of salt and pepper.

CreamyRoasted Tomato Pasta

Ingredients

5-6 large plum tomatoes quartered
2 tablespoons olive oil
1 large garlic clove sliced
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
Half of a small onion, minced
1 medium or two small zucchini cut into sticks about the size of the pasta
3 fresh thyme sprigs or 1 teaspoon dried
1/2 cup heavy cream
2 cups short pasta
½ cup parmesan cheese, grated plus extra for serving

Directions

Heat the oven to 375 degrees F.


In a medium baking dish lined with foil, toss together the quartered tomatoes, olive oil, garlic, ½ teaspoon salt, and black pepper to taste. Roast for 40 minutes. Turn the oven temperature to 400 degrees F and roast the tomatoes for 2o minutes more. cool to room temperature. Remove the tomato skins and discard them.

Bring a large pot of salted water to a boil.

 

Melt the butter in a large saucepan over medium-low heat. Add the onion and zucchini sticks. Cook, stirring frequently until softened, about 5 minutes. Add the tomatoes and their juices. Add the thyme and the cream, stirring to combine. Bring to a simmer over low heat.

Cook the pasta in the boiling water until al dente. Drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot and toss with the sauce. Add in ½ cup of parmesan cheese. Add pasta water if necessary to loosen up the sauce. Season to taste with black pepper. Serve with extra parmesan cheese.

Homemade Olive Bread

Ingredients

2 teaspoons instant yeast
4 cups all-purpose flour
1 ¾ cups warm water
2 tablespoons olive oil
1 tablespoon honey
1/2 cup chopped green olives
1/2 cup chopped black olives
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt

Directions

Place all the bread ingredients in the bowl of an electric mixer. With the paddle attachment, mix until the ingredients come together around the paddle. Switch to the dough hook and knead the dough for 10 minutes.

Place the dough in a clean bowl greased with olive oil. Cover with a clean cloth and let it rise for an hour.
Preheat the oven to 400°F.

Punch the dough down and place on a parchment-lined baking pan. Shape the dough into an oval. Cover with a kitchen towel and let rise 30 minutes. Make three slashes in the top of the bread with a sharp knife. Place the pan in the center of the oven and bake the bread for 40 minutes.

Cool un a wire rack. Serve the bread with olive oil for dipping.


Make a large piece of meat (beef roast, chicken, or pork roast) one day a week and you will have lots of easy meals during the week. Last week I made a baked ham (recipe) that had been in my freezer for a few months. Having these leftovers made for some easy meals.

Ham Omelet For Breakfast

Ingredients

1 tablespoon olive oil
2 tablespoons butter
8 large eggs
4 small red potatoes, cooked and diced
1 cup diced Italian light green frying peppers
1 cup thinly sliced onion
1 cup diced cooked baked ham
3 slices American cheese, broken into pieces

Directions

Position rack in the upper third of the oven; preheat the broiler.
Whisk eggs in a medium bowl. Heat oil and butter in a large ovenproof nonstick skillet over medium heat. Add the onions, peppers, and potatoes; cook, stirring, until softened, about 5 minutes. Add the ham; cook, stirring, until the ham is hot.
Pour the eggs over the vegetable ham mixture and cook, lifting the edges of the omelet so uncooked egg can flow underneath until the bottom is light golden, 2 to 3 minutes. Sprinkle cheese on top, transfer the pan to the oven and broil until the eggs are set, 6 to 8 minutes. Let rest for about 3 minutes before cutting. Serve hot or warm.

Ham And Potato Soup For Lunch

Ingredients

1/4 cup unsalted butter
1 large onion diced
1 cup diced carrots
1/2 cup diced celery
3 cups peeled and diced potatoes
4 cloves garlic minced
1 1/2 cups cooked ham, diced (add more if desired)
1/4 cup all-purpose flour
2 cups ham broth, see recipe below
3 cups of milk
1 teaspoon of salt (adjust to your taste)
Fresh cracked black pepper

Directions

For the ham broth

Simmer the ham bone in a stockpot filled with enough water to cover the bone halfway.
Bring to a boil, reduce heat, cover with a lid, and let simmer until the meat clinging to the bone begins to shred. (about 1 hour).
Discard the hambone.

For the soup

Heat the butter in the stockpot over medium heat. Sauté the onion, carrots, and celery until beginning to soften (about 4 minutes).
Add the potatoes, cook for 2 minutes, then add the garlic and sauté for 30 seconds.
Mix the flour through the vegetables and cook for 2 minutes.
Stir in the ham stock, mixing all ingredients together, and making sure the flour is completely dissolved. Cover the pan and cook until the potatoes are ‘just’ fork-tender, about 10-12 minutes.

Reduce heat to medium-low, add the milk and stir over the heat until thickened (about 5 minutes). Using a hand blender, process the soup until partially pureed. Leave a few chunks here and there. Stir in the chopped ham and heat. Taste and season with salt and pepper, if desired. Serve hot.

Air-Fryer Chicken Tenders For Dinner

Ingredients

1 large egg beaten with 1 tablespoon of water
Salt
1 cup Italian seasoned panko crumbs
¼ cup of vegetable oil
Cooking spray
6 chicken tenders

Directions

Pound the tenders between plastic wrap to ¼ inch thick

Mix the oil into the panko crumbs until combined.

Dip each tender in the egg and then the panko. Place on a plate. Sprinkle the tenders lightly with salt. (Can be refrigerated at this point until ready to cook.)

Set the air-fryer temperature to 350 degrees F and preheat the oven (takes about 10 minutes).

Remove the air-fryer basket and coat with cooking spray. Place the tenders in the basket – don’t do more than 6 at one time. Repeat the process if you have more.

Bake 6 minutes. Turn the tenders over and bake 6 more minutes. Remove to a serving platter.

Spinach Stuffed Tomatoes

Ingredients

4 medium tomatoes
4 teaspoons panko crumbs
10 oz pkg frozen chopped spinach, defrosted and drained
1 garlic clove, minced
1 tablespoon olive oil
2 tablespoons cream cheese
2 tablespoons heavy cream
salt and pepper
Parmesan cheese

Directions

Heat oil in a small saucepan and add garlic; cook 1 minute
Add spinach and heat.
Make a well in the center of the spinach and add the cream.
Heat and stir until cheese is dissolved throughout the spinach. Season with salt & pepper to taste.

Preheat oven to 400 degrees F.
Cut a thin slice off the top of the tomatoes and scoop out the pulp and seeds. Salt the inside of the tomatoes and turn upside down on a plate lined with a paper towel to extract juices, about 15 minutes.

Stuff the tomatoes with the spinach filling, Sprinkle with the top of each tomato with Parmesan cheese and panko crumbs. Place the tomatoes in a greased baking dish just large enough to hold the four tomatoes. Bake until the filling is hot and the tops are light brown, about 20 minutes.


Chicken Kiev is a dish made of chicken fillets pounded and rolled around cold butter and herbs, then coated with eggs and bread crumbs, and either fried or baked. In general, this dish of stuffed chicken breast is known in Ukrainian and Russian cuisines as côtelette de volaille. The history of this dish is not well documented, and various sources make controversial claims about its origin. In the 18th century, Russian chefs adopted many techniques of French haute cuisine and combined them with the local culinary tradition. The adoption was furthered by French chefs, such as Marie-Antoine Carême and Urbain Dubois, who were hired by the Russian aristocracy.  The use of quality meat cuts, such as cutlets, steaks, escalopes, and suprêmes became widespread in the 19th century, and a number of original dishes involving such components were developed in Russia at that time.

Kiev is the capital of Ukraine, and while the name of the dish may sound very much Ukrainian, it actually is not. It turns out that Chicken Kiev was invented by a French chef, Nicolas Francois Appert. Chicken Kiev was one of the most popular foods of the 1970s but fell out of fashion by the late 1980s. Ler’s bring it back since it is delicious.

Chicken Kiev

For the herb butter
4 tablespoons butter, softened
1 clove garlic, finely minced
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon dried chives
1/4 teaspoon pepper

For the chicken
2 boneless, skinless chicken breast halves
Salt & pepper
1/4 cup all-purpose flour
1 egg, beaten with 1 teaspoon water
1 cup panko bread crumbs
1 tablespoon vegetable oil and 2 tablespoons of butter for cooking

Directions

Combine the ingredients for the herb butter in a mixing bowl. Place mixture on plastic wrap or waxed paper and roll into a small log; place in the freezer for several hours.


Place the chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Pound to 1/8-inch thickness. Season each piece of chicken with salt and pepper.
Lay 1 chicken breast on a new piece of plastic wrap and place 1/2 of the herb butter in the center of each breast. Using the plastic wrap to assist, fold in the ends of the breast and roll the breast into a log, completely enclosing the butter; roll very tightly. Repeat with the second breast. Place chicken in the refrigerator for 2 hours.

Place egg and water mixture in 1 pie pan, flour in another, and bread crumbs in a third pie pan.
Dip each breast in the flour and then the egg mixture and then roll in the bread crumbs. Press on the crumbs to completely cover the chicken rolls.
In a frying pan over medium-high heat a mixture of 2 tablespoons butter and 1 tablespoon oi. Gently place each breast in the pan, sealed side down, and cook until golden brown on all sides including the ends, turning frequently until the internal temperature reaches 165 degrees F.

Or
Follow the same method for preparing the herb butter and chicken as above. Place the chicken rolls in a lightly oiled baking dish and dot the chicken with additional butter and bake at 375°F for about 30 minutes or until the chicken is cooked through.

Lemon Parmesan Orzo

ingredients

1 cup uncooked whole wheat orzo pasta
1 tablespoon olive oil
¼ cup fresh squeezed lemon juice
1/4 cup grated Parmesan cheese
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Bring 2 cups salted water to a boil. Add in 1 cup of orzo, simmer for 7-8 minutes, test for al dente, drain; drizzle with oil. Stir in the remaining ingredients. Heat over low just until hot and serve.

Green Beans With Sun-Dried Tomatoes

Ingredients

1/2 lb green beans, tips removed
2 tablespoons extra virgin olive oil
5 sun-dried tomatoes, chopped
Salt & Pepper to taste
Pinch red pepper flakes

Directions

Bring a pot of salted water to boil. Add the beans and cook just until they are tender-crisp. The time may vary depending on the size of your beans or how fresh they are but generally for 3 minutes. Drain in a colander and set aside.

Heat the oil in the pan and add the chopped tomatoes, a teaspoon of water, and salt and pepper. Return the beans to the pan and toss in the tomato oil mixture and cook for a minute or two so the beans absorb the flavor of the oil. Remove from the heat and serve warm or at room temperature.


Pork Piccata

Ingredients

1/3 cup flour
Salt & pepper
1 lb boneless center-cut loin pork chops, trimmed of all fat (about 3 pork chops-1/2 inch thick)
2 tablespoons olive oil
1/4 cup chopped shallots
1 garlic clove, minced
1 cup low-sodium chicken broth
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh parsley
2 teaspoons capers
1/4 teaspoon black pepper

Directions
Cut each pork chop in half lengthwise to make 6 cutlets. Pound the cutlets thin between plastic wrap.


Place the flour in a shallow dish and add salt and pepper to taste. Dredge pork in the flour. Heat olive oil in a large skillet over medium-high heat. Cook the pork for 2 minutes on each side or until golden brown. Remove pork from the pan. Reduce heat to medium.
Add shallots and garlic to the pan; cook 30 seconds. Stir in broth and lemon juice, scraping pan to loosen the browned bits. Stir in parsley, capers, and pepper; simmer 1 minute. Return pork to pan; cook 3 minutes or until thoroughly heated. Serve pork in the sauce.

Quinoa Pilaf

Ingredients

1/2 cup quinoa, rinsed several times
1 cup low-sodium chicken broth
1 tablespoon olive oil
1 garlic clove, minced
1/2 large onion, chopped
1 celery stalk chopped
2 tablespoons pine nuts, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
2 tablespoons fresh parsley, chopped

Directions
Bring quinoa and broth to a boil in a medium saucepan. Reduce heat to low; cover; simmer until quinoa absorbs the liquid, about 15 minutes.
Heat oil in a skillet over medium-high heat. Add onion; cook, stirring occasionally until the onion begins to brown, about 6 minutes.
When the quinoa is done, fluff with a fork and transfer to a serving bowl. Stir in onion, pine nuts, and parsley. Season with salt and pepper to taste.

Tomato Salad With Burrata Cheese

For 2 servings

1 (8 to 10-ounce) ball of fresh burrata cheese
1 large tomato, preferably heirloom
Extra virgin olive oil
3 Fresh oregano stems with leaves removed
Sea salt or fleur de sel

Directions
Thinly slice the tomatoes and cut the cheese into pies. Place the tomatoes on a serving plate and top with the oregano leaves. Distribute the burrata over the tomatoes. Drizzle the tomatoes and burrata generously with olive oil and sprinkle with fleur de sel.


I served the grilled swordfish with a green bean salad and a Caprese salad.

For two servings

Ingredients

Dressing
1 lemon
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 teaspoon dried basil
¼ teaspoon garlic powder
1/4 teaspoons kosher salt
Fish
Olive oil
¼ cup panko bread crumbs
Salt and pepper to taste
1/4 cup Castelvetrano olives, pitted and halved
One – 12-ounce skinless swordfish fillet (sustainable)

Directions

For the dressing
In a medium bowl, whisk together the mustard and 2 tablespoons lemon juice. Whisk in the olive oil, basil, garlic powder, and salt. Set aside.

For the fish
Brush the fish with olive oil and season to taste with salt and pepper. Press the panko crumbs onto one side of the fish.

Outdoor grill
Heat an outdoor grill to medium. Place a piece of foil on the outdoor grill or use a grill mat. Place the swordfish panko side up on the foil or mat. Close the lid of the grill and cook the swordfish for 8-10 minutes. The fish will turn white and the crumbs will toast..

Grill pan
Heat a stovetop grill pan over medium-high heat
Grill the fish until golden brown and the fish releases easily from the pan, 3 to 4 minutes per side depending on the thickness of the fish. When turning the swordfish over, use a wide spatula and try to keep the crumbs intact.

Remove the swordfish to a serving platter. Spoon the dressing and olives over the swordfish and serve.


The Mediterranean diet is a way of eating based on the habits of those who live in countries bordering the Mediterranean sea, like, Spain, France, Greece, and Italy. Here is a good example of a dinner based on this type of diet. It is a very healthy way of eating.

Parmesan-Crusted Flounder

4 servings

Ingredients

3/4 cup freshly grated Parmesan cheese
2 teaspoons paprika
1 tablespoon chopped flat-leaf parsley
Olive oil mayonnaise
4 flounder fillets (about 1 pound total)
1 lemon, cut into wedges
Extra-virgin olive oil, for drizzling
Salt and freshly ground pepper

Directions

Preheat the oven to 400ºF. In a shallow dish, combine the Parmesan cheese with the paprika and parsley.  Season the fish with salt and pepper. Brush the fish lightly with mayonnaise and dredge in the cheese mixture. Place on an oiled baking sheet or dish, drizzle with a little olive oil and bake until the fish is cooked through and beginning to brown along the edges 10 to 12 minutes. Serve the fish with the lemon wedges.

Whole Grain Pasta With Zucchini And Tomatoes

4 servings

Ingredients

2 tablespoons plus 1 tablespoon extra-virgin olive oil
1 large garlic clove, minced
1/4 teaspoon red pepper flakes
Salt
1 medium zucchini (about 8 oz) quartered lengthwise and cut into 1/2-inch cubes
1/4 cup pine nuts, toasted
1 tablespoon of prepared basil pesto
1 cup fresh mini San Marzano or grape tomatoes, halved
8 oz whole-grain linguine pasta
Pasta water

Directions

Combine 2 tablespoons oil, garlic, pepper flakes, and 1/4 teaspoon salt in small bowl; set aside.

Heat the 1 tablespoon oil in a skillet over medium-high heat, add zucchini and ¼ teaspoon salt, and cook, stirring frequently, until zucchini is tender, about 5 minutes.

Push zucchini to the sides of the skillet to create a clearing; add the oil-garlic mixture and cook, stirring constantly, until fragrant, about 1 minute. Add the tomatoes and stir to combine the garlic tomato mixture with the zucchini and cook for 1 minute longer. Remove skillet from the heat and stir in pine nuts and pesto.

Bring 4 quarts of water to boil in a large Dutch oven. Add pasta and 1 tablespoon salt to the boiling water; cook until al dente. Reserve 1/2 cup pasta cooking water, drain pasta and return pasta to the Dutch oven. Turn the heat on to low.

Add sauce and reserved cooking water to the pasta and toss to coat. Season with salt to taste. Transfer to a serving bowl.


All three dishes can be baked in the oven together, staggering the cooking time needed by each dish.

Stuffed Sole Fillets

Stuffing Ingredients
4 large shrimp, peeled, deveined, tails removed, finely chopped
1 tablespoon olive oil
1 scallion, minced
1 medium garlic clove, minced
½ celery stalk, finely chopped
1 mini bell pepper, finely chopped
1 tablespoon fresh parsley, minced
1 tablespoon chopped chives
Salt and pepper
½ oz oyster crackers crushed

Fish
12 oz sole fillets
Lemon juice
Butter

Directions

Preheat oven to 400°F. Coat a baking dish just large enough to hold the fish with olive oil cooking spray.


Combine the filling ingredients in a medium mixing bowl. Spread the filling evenly over each fillet and add a few drops of lemon juice over the stuffing.

Roll each fillet, jelly-roll fashion, and skewer it with toothpicks and place in the prepared baking dish.

Dot each roll-up with butter and cover the baking pan loosely with foil and bake for 10 minutes. Remove the foil and cook for another 10-15 minutes, or until the fish flakes easily when touched with a fork.

Easy Mac & Cheese

No need to make a white sauce to get creamy mac & cheese.

Ingredients

12 oz whole wheat elbow macaroni
2 tablespoons Dijon mustard
1 cup sour cream
Kosher salt and pepper
1 small onion, finely chopped
1 cup Velveeta cheese cut into small cubes
1 cup shredded Cheddar cheese

Directions

Heat the oven to 400°F. Cook the pasta for half the time recommended on package directions; drain.
In a large bowl, whisk together the mustard, sour cream, and 1⁄2 teaspoon each salt and pepper. Fold in the onion and the Velveeta.


Add the cooked pasta to the bowl and toss to coat.

Transfer the pasta mixture to a greased 12×8-inch baking dish and bake until beginning to brown, 20 minutes.
Remove the baking dish from the oven and sprinkle the shredded cheddar cheese over the top of the casserole. Return the baking dish to the oven and bake until golden brown, 10 minutes more or until the cheese is melted. Let rest for 5 minutes before serving.

Nut-Crusted Zucchini Sticks

Ingredients

1 medium-large zucchini, trimmed and cut into thin wedges
2 tablespoon olive oil
Pinch each of salt and pepper
1/2 cup finely ground nuts (any kind)
1 tablespoon dried Italian seasoning

Directions

Preheat the oven to 400°F. Line a baking sheet with foil and coat with cooking spray.


Place the zucchini wedges in a ziplock bag with the oil, salt, and pepper. Shake. Add the Italian seasoning and nuts. Shake until well coated. Place the zucchini on the prepared baking sheet and place in the oven. Roast the zucchini for 25-30 minutes until crispy and tender.


Serves 4 to 6

Ingredients

Chipotle Steak Marinade (Make this one day ahead)

Makes 11/2 cups

14-ounce can of diced fire-roasted tomatoes in juice
3 garlic cloves, peeled and minced
2 canned chipotle chile en adobo, diced
½ teaspoon dried Mexican oregano
2 tablespoons cider vinegar
½ teaspoon salt
1 flank steak (1 to 1 1/2 pounds)

Taco Herb Topping

Ingredients

½ cup packed fresh cilantro leaves, finely chopped
3 medium garlic cloves, minced
3 medium scallions, finely chopped
1 medium jalapeño chile, seeded and finely chopped
½ teaspoon ground cumin
1 teaspoon honey or agave
1 tablespoon of vegetable oil
1 tablespoon fresh lime juice

Tacos

Ingredients

Marinated flank steak in the sauce
1 tablespoon oil
Taco Herb Topping, recipe above
8 (6-inch) corn tortillas, soft or crispy, warmed
Avocado slices
Grated cheddar cheese

Directions

For the Marinade

Combine all the ingredients for the marinade in a small (2-quart) saucepan and bring to a simmer over medium heat. Simmer 15 minutes. Cool and refrigerate until cold.

With a sharp knife or kitchen shears, cut the steak into 1 inch by 2-inch pieces.

Pour the sauce into a plastic ziplock bag and add the steak pieces. Seal the bag and refrigerate for several hours before cooking.

For the topping

Combine all the ingredients together in a medium serving bowl and set aside.

For the steak

Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat. Place steak and marinade in the skillet and cook the meat for about 2 minutes. Turn the steak pieces and cook the second side for 2 minutes.

For the tacos

I like to place the tortillas in a holder. They are easy to warm in the oven and then fill. Spoon a small amount of sliced steak into the center of each warm tortilla and add a teaspoon of the prepared herb topping. Add additional topping ingredients as desired.



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