Healthy Mediterranean Cooking at Home

Category Archives: Vegetables


Fillet of Fish Francese

2 servings

Ingredients

¼ cup olive oil
12 ozs white fish filets cut in half (I used triggerfish)
1/4 cup of flour
1/4 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
1 egg
2 tablespoons of heavy cream
½ cup grated Parmesan cheese
2 tablespoons fresh lemon juice

Directions

Pour flour mixed with salt, pepper, and garlic powder in a shallow dish. Whisk egg, cream, lemon juice, and Parmesan cheese in another shallow bowl..
Heat oil in a large skillet.
Dredge the fillets in the flour, make sure you coat both sides and then dip the fish in the egg mixture, and make sure it’s evenly covered.
Repeat with all of the fillets and add to your skillet. Cook each side for 3-4 minutes; you want the bottom of the filet to get lightly brown,

Squash Saute

2 servings

Ingredients

2 tablespoons extra virgin olive oil
1/2 medium onion, diced
2 plump garlic cloves, minced
2 medium yellow summer squash, diced
1 small red pepper, diced
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley

Directions

Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Stir often and cook until tender, five to eight minutes, then add the garlic, summer squash, red pepper, and about ½ teaspoon of salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley, and remove from the heat. Serve with the fish.

Air-Fryer Baked Sweet Potato

You may bake the potato in a regular oven at 400 degrees F for 45-50 minutes.

2 servings

Ingredients

1 large sweet potato
1/2 tablespoon olive oil
1/4 teaspoon black pepper
1/2 teaspoons kosher salt

Directions

Wash the sweet potato and then poke air holes in the potato with a fork.
Sprinkle them with the olive oil, pepper & salt, then rub evenly on the potato.
Once the potato is coated place it into the basket.
Cook potato at 390 degrees for 35-40 minutes or until fork-tender.
Cut in half and top with a pat of butter.


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.

 


Burritos

Ingredients

Marinade
1 orange
1 lime
¼ cup avocado oil
2 – 3 canned chipotle peppers in adobo sauce, finely chopped
½ teaspoons ground cumin
½ teaspoon salt
1 pound beef flank steak

Burrito
1 teaspoon vegetable oil
½ teaspoon ground cumin
Half a large sweet onion cut into thin rings and rings halved
2 medium sweet bell peppers, cut into thin strips
1 jalapeno pepper, sliced into thin strips
6-8 inch flour tortillas, warmed
¼ cup snipped fresh cilantro
1 cup of salsa

Directions

Zest the lime and orange. Juice both the orange and lime. In a large resealable plastic bag combine 1/4 cup orange juice, 1 teaspoon orange zest, 1 teaspoon lime zest, 2 tablespoons lime juice, avocado oil, chipotle peppers, cumin, and the salt. Add steak. Seal bag; turn to coat. Marinate in the refrigerator for 1 to 12 hours.

Remove meat from the marinade. Reserve 2 tablespoons marinade; discard any remaining marinade. Pat meat dry with paper towels. In a large grill pan, heat 1 teaspoon oil over medium-high heat. Add steak to the pan. Cook for 14 to 18 minutes or until steak reaches desired doneness, turning once halfway through cooking. (Or, for a gas or charcoal grill, grill the steak on a greased rack of a covered grill over medium heat for 17 to 21 minutes or until steak reaches desired doneness.)

Transfer meat to a cutting board. Cover and let stand 10 minutes. Cut steak across the grain into 1/4-inch-thick slices.

Heat the same grill pan over medium-high heat. Add the onion and peppers to the drippings in the pan. Cook, stirring occasionally, for 3 minutes. Stir in the zucchini. Cook 1 minute more. Add the reserved 2 tablespoons marinade and 1/2 teaspoon cumin. Cook and stir 2 minutes more.

Lay tortillas on a flat work surface. Arrange the meat on the bottom third of the tortillas. Top with cooked vegetables, and cilantro. Roll up tortillas tightly. Serve with salsa.

Tips
If using a gas or charcoal grill, use a large skillet to cook the vegetables. Use 1 tablespoon vegetable oil in place of the drippings.

Cheese Sauce

ingredients

1 cup heavy cream
1 cup sharp cheddar cheese grated
1 teaspoon dijon mustard

Directions
Combine all ingredients in a large saucepan.
Stir over medium-high heat until all cheese is melted.

Creamy Southern Succotash

Ingredients

1 recipe cooked southern field peas (see recipe), drained
2 cups fresh or frozen corn
1 teaspoon Mexican chili powder
Cheese sauce, recipe above

Directions

After the cheese sauce is complete, stir in the drained peas and corn. Add the chili powder and simmer over low heat until hot.
Serve with the burritos.


Surf and Turf

Steak Ingredients

Two 6 oz. fillet mignon steaks, flatten lightly until an even thickness
2 tablespoons steak seasoning
2 tablespoons garlic butter, recipe below
2 tablespoons olive oil

Lobster Tail Ingredients

Two 4 oz. lobster tails
4 tablespoons garlic butter, recipe below
1/2 lemon cut into wedges
Salt & pepper to taste
Chopped parsley for garnish

Air Fryer Directions ( You can use the same directions to cook the steak and lobster in the broiler.)

Sprinkle the steak seasoning on each side of the steaks. Place in the refrigerator for at least 2 hours or overnight.
Brush each side of both steaks with 1 tablespoon of olive oil each.
Butterfly lobster tails by using kitchen scissors to cut lengthwise through the center of the shells.
Carefully spread the shell open where you cut. Place your fingers under the meat in the shell and firmly, but gently, pull it out in one piece.
Close the shell so that the lobster meat rests on top of the shell.
Melt 4 tablespoons garlic butter sauce over medium heat in a small saucepan.
Transfer 2 tablespoons of the garlic butter sauce to a small bowl and brush the lobster tail meat with it. Season the lobster tails with salt and pepper to your preference.

Place the filets and lobster tails with the cut lobster meat facing up in the air fryer and cook for approximately 4 minutes at 390°F. Turn the fillets and cook them and the lobster for 4 minutes more.

Remove from the air fryer and top each filet with 1 tablespoon garlic butter.
Let the steak rest for 5 minutes before cutting.

Squeeze 1/2 a lemon over the lobster tail. Serve the remaining garlic butter sauce in a small dish to use as a dipping sauce for the lobster and steak.
NOTE
If using thick steaks: If your steaks are on the thicker side, you may need to cook them for 1 minute longer on each side.

Garlic Butter

Ingredients

1 stick-8oz- butter, salted (at room temperature) diced
2 cloves garlic finely chopped or pressed
1/4 cup parsley finely chopped

Directions

In a medium microwave-safe bowl, mix all ingredients until well-combined.
Heat in the microwave on high until melted.

Smashed Potatoes

Ingredients

2 medium red potatoes boiled or baked until tender.
1 tablespoon olive oil
Salt and pepper to taste

Directions

Heat the oil in a small skillet. Place the potatoes in the skillet and flatten them with a potato masher. Cook over medium heat until brown. Turn over and brown the second side. Sprinkle with salt and pepper and serve.

Asparagus Parmesan

Ingredients

1 bunch asparagus, woody ends removed and cut in half
2 tablespoons olive oil
Salt and pepper
Parmesan cheese

Directions

Heat the oil in a large skillet. Stir fry the asparagus until tender about 4-5 minutes. Sprinkle with salt and pepper. Remove to a serving plate, sprinkle the asparagus with Parmesan cheese, and serve.


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.


Flounder Florentine

2 servings

Ingredients

One large (12-16 oz) flounder filet
1 cup leftover sauteed spinach (recipe)
1 cup shredded mozzarella cheese
Salt and pepper to taste
Olive oil

Directions

Coat a baking dish large enough to hold the flounder with olive oil. Place the flounder in the dish and season with salt and pepper.
Spread the spinach over the flounder and top with the shredded cheese.


Preheat the oven to 400 degrees F
Bake the flounder for 15 minutes.

Baked Tomatoes For Two

Ingredients

1 large fresh tomato. Cut in half
Salt and pepper
2 tablespoons Italian flavored panko crumbs
Olive oil

Place the tomato halves on a small baking sheet with foil. Sprinkle the tops with salt and pepper. Drizzle with olive oil and top each half with 1 tablespoon of panko crumbs. Bake in a 400-degree oven for 15 minutes. ( Bake in the oven with the flounder.

 

Lemon Vegetable Couscous

Ingredients

Olive oil
1 ¼ cups chicken broth
1 cup whole wheat Israeli couscous
1 small zucchini, diced
1 onion, diced
2 large garlic cloves, minced
1 teaspoon dried Italian seasoning
Salt and pepper
2 tablespoons lemon juice

Directions

In a medium saucepan, bring1 ¼ cups of chicken broth to a boil. Add 1 tablespoon olive oil and 1 cup whole wheat Israeli couscous. Return the mixture to a boil, lower the heat to low, cover the pan, and cook 10 minutes. The couscous will absorb the broth. Stir, add ½ teaspoon salt, and set aside.

In a medium skillet, heat 2 tablespoons of olive oil. Add the onion and garlic. Saute over low heat for 5 minutes. Add the zucchini, Italian seasoning and salt, and pepper to taste. Cook for 5 minutes. Add the cooked couscous and lemon juice. Heat. Adjust seasoning with salt to taste. Serve with the flounder.


Ingredients

12 oz firm fish fillets
Salt and Pepper
1 cup Flour- any type of flour can work in this recipe (Wondra, gluten-free, low carb)
1 tablespoon cornstarch
1 tablespoon taco seasoning
1 cup (8oz) Beer or seltzer water
Oil for frying (1 inch deep)
Crispy Taco Shells, warmed
Shredded cabbage

Sauce
½ cup sour cream
1 tablespoon line juice
1 jalapeno, seeded and minced
2 scallions, minced
¼ teaspoon salt
1 teaspoon honey
1 teaspoon cilantro paste

To make the sauce
Combine all the sauce ingredients in a serving bowl, cover and refrigerate to allow the flavors to meld.

For the fish
Pat the fish dry, cut into 3-inch pieces and season with salt and pepper
Heat the oil in a large skillet
Mix the flour, taco seasoning, and the beer together in a shallow bowl. The batter should be thick.
Dip the fish pieces into the batter, let the batter drip off, then transfer directly to the hot oil and let them fry until golden, approximately 3 minutes.
Transfer to a plate lined with paper towels for the oil to drip off.

To assemble
Place several pieces of fish in each taco shell, top with shredded cabbage and sour cream sauce. Serve with lots of paper napkins.


Old-Fashioned Salisbury Steak

4 servings

for the patties

11/2 lbs. lean ground beef
1/4 cup fresh chopped flat-leaf parsley
2 tablespoons finely chopped onion
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons flour

For the sauce

1 tablespoon olive oil
2 cups sliced onions( one large)
1 tablespoon minced garlic( one huge clove)
8 0z sliced mushrooms
1 cup beef broth
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/2 teaspoon dried thyme leaves

Directions

Combine the beef, parsley, onion, salt, and pepper in a mixing bowl. Divide the mixture evenly into 4 portions (about oz each) and shape each into thick oval patties. Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve the remaining flour.

Heat the oil in a saute pan over medium-high heat. add patties and saute 3 minutes on each side, or until browned. Remove from the pan to a plate.

Add onions and mushrooms to pan; saute 5 minutes. Stir in garlic and tomato paste; saute 1 minute. Sprinkle the reserved flour over the mixture and stir; cook 1 minute. Stir in broth, the salt, and thyme. Return the patties to the pan and bring the sauce to a low boil. Reduce heat to medium-low, cover, and simmer 20 minutes.

Steak House Baked Potatoes

Ingredients

4 medium russet potatoes
Olive Oil
Kosher salt
Black pepper
4 pats of butter

Directions

Wash and dry each potato. Make several slashes with a paring knife in each potato. Brush a layer of oil over the entire surface of each potato. Sprinkle salt and pepper over the top portion of each potato. Place the potatoes on a baking pan covered with foil. Bake at 400 degrees F for about an hour. Split open and place a pat of butter in each potato and serve.

Sauteed spinach In Garlic

Ingredients

1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
Two 10-ounce bags frozen spinach
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper

Directions

Heat oil in a large saucepan over medium heat. Add garlic and cook 1 to 2 minutes.
Add spinach and toss to coat. Cover and cook until defrosted, about 5 minutes.
Remove from the heat and add lemon juice, salt, and crushed red pepper. Toss to coat and serve immediately.


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.



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