Healthy Mediterranean Cooking at Home

Tag Archives: dinner for two

Turkey Scallopini with Capers and Lemon

Ingredients

4 turkey cutlets ( pounded to 1/4-inch thick)
Salt and freshly ground black pepper
1/2 cup all-purpose flour
4 tablespoons olive oil
2 garlic cloves, minced
1 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, rinsed
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter
Fresh sage leaves, for garnish, optional

Directions

Pat turkey cutlets dry and season with salt and pepper. Dredge the turkey in flour, shaking off any excess. Heat 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook the turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Repeat with remaining cutlets and oil and place them on the platter with the previously cooked cutlets.

Add garlic, stirring, 30 seconds. Add broth and deglaze the pan over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper, to taste. Add butter and swirl with a whisk until a smooth sauce is formed. Return the turkey cutlets to the skillet with any juices from the platter and simmer until heated through about 1 minute. Garnish with sage and serve.

Kale and Mashed Potato Mix

Ingredients

Half the recipe of sauteed kale

Link https://jovinacooksitalian.com/2019/11/04/meatloaf-parmigiana-dinner/

Half the recipe of olive oil mashed potatoes

Directions

Thoroughly mix together the kale and mashed potatoes in a microwave-safe bowl. Reheat the mixture until hot., stirring twice, about 3-4 minutes.

Broiled Tomatoes

2 servings

Ingredients

1 large vine ripe tomato
2 tablespoons Italian seasoned panko crumbs
2 tablespoon grated Parmesan cheese
Olive oil
Salt and black pepper to taste

Directions

Slice the tomato in half. Place tomato halves on a small pan lined with foil. Brush olive oil over the cut sides of the tomato. Sprinkle with salt and pepper

In a small bowl, combine panko crumbs and Parmesan cheese. Sprinkle over tomatoes. Broil 4 minutes or until crumbs are lightly browned. Serve immediately.


Pepper-Crusted Filet Mignon

ingredients

Serves 2

2 filet mignon steaks, (5 to 6 ounces each, about 1 1/2 inches thick)
1 teaspoon coarse salt
2 tablespoons coarsely ground black peppercorns
2 teaspoons olive oil

Red Wine Sauce
1 cup red wine
2 tablespoons cold butter, cut into small cubes
Coarse salt to taste

Directions

For the beef:

Season the beef filets very generously on both sides with the salt and pepper, patting it firmly. Let rest at room temperature for 30 minutes.

Move the oven rack to the middle position and heat the oven to 450 degrees F.

Heat the oil in an ovenproof skillet over medium-high heat.

Place the steaks in the skillet and cook, without moving the steaks, until a dark brown crust has formed, about 3 minutes.

Using tongs, turn the steaks over and cook until well browned on the second side, about 3 minutes.

Place the skillet in the oven and roast the steaks 5 minutes for rare or 7 minutes for medium-rare to medium.

Let the steaks rest for 5 minutes, then serve with the sauce.

For the red wine sauce:

Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.

Remove from the pan from the heat and add the butter. Stir the sauce until the butter is melted and the sauce is thickened about 1 minute.

Season with salt according to taste, if needed.

Salad With Roasted Beets, Blue Cheese and Pistachios

Vinaigrette

1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large garlic clove, grated
1/2 teaspoon dried tarragon

Salad

1 bunch small golden beets, trimmed of leaves and washed well
4 cups romaine lettuce, cut into bite-size pieces
¼ red onion, sliced very thin
4 ounces blue cheese, cut into cubes
1/3 cup shelled, toasted pistachios, coarsely chopped
Homemade croutons, optional

Directions

Preheat the oven to 400 degrees F.

Place the beets on a large sheet of heavy-duty aluminum foil and seal the ends to create a package.

Bake for about 30 minutes or until tender. Cool; peel and slice or cut into ½ inch pieces. Transfer to a small bowl.

Make the vinaigrette:

Combine all the ingredients in a jar and shake until well combined

Toss the beets with 1 tablespoon of the vinaigrette. Set aside until ready to prepare the salad.

Place the romaine and onion in a salad bowl and toss with some of the remaining vinaigrette.

Add the beets, pistachios and blue cheese and toss gently. Top with croutons, if using.


Pork
2 boneless loin pork chops, about 1 inch thick, all fat removed
2-3 tablespoons flour
1/2 teaspoon dried Italian seasoning
Salt and pepper
2 tablespoons butter

Vegetables
1 medium zucchini, cut into 1-inch cubes
4 large white mushrooms, quartered
1 garlic clove, minced
2 jarred roasted red peppers, drained and sliced

Sauce
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Noodles, 3-4 oz uncooked

Directions
Pat the chops dry with paper towels and season with salt and pepper.
Mix the flour with the Italian seasoning. Coat the pork chops in the flour mixture.
Heat butter in a medium skillet over medium heat. Add pork chops and cook until browned, about 5 minutes per side. Transfer to serving platter and tent with foil.


Cook the noodles according to package instructions.


Add mushrooms and zucchini to the skillet and cook 5 minutes. Add garlic, cream, roasted peppers, and Parmesan cheese and simmer until sauce is slightly thickened about 5 minutes. Add the pork chops back to the skillet and heat.


Serve over cooked noodles.


Mushroom Pork Chops

Servings: 2

Ingredients

2 (1 lb) boneless pork chops (each 1 inch thick) fat removed
3 tablespoons butter, divided
8 oz sliced mushrooms
1 small-medium onion, diced
1 clove garlic, minced
1/4 cup dry white wine
1/4 cup unsalted chicken broth
1/2 cup heavy cream
1 tablespoon sliced sage leaves
1 tablespoon fresh thyme leaves, chopped
Salt and pepper to taste

Directions

Cut the pork into 4 cutlets and pound to a 1/4 inch thickness. Remove the pork chops from the refrigerator 30 minutes before cooking.

Sprinkle the chops with salt and pepper.
Heat a medium skillet and when hot, add 1 tablespoon butter. After the butter melts add the pork and cook for 2 minutes per side. Remove the pork chops to a plate and tent with foil.


Add the remaining butter, onion, garlic, and mushrooms and stir to coat. Cook until the onions are tender and the mushrooms have released their liquid. Add the wine and cook until mostly evaporated. Add the chicken broth, sage, and thyme and let simmer for a few minutes. Add the heavy cream and cook until the sauce thickens. Place the pork chops in the sauce to heat. Serve over sautéed cabbage.

Sautéed Cabbage

2 servings

Ingredients

Half of a medium head of Savoy cabbage, sliced into thin ribbons
1 clove garlic, minced
2 tablespoons butter
Salt and pepper

Directions

Melt butter in a deep frying pan. Add the garlic and cook for one minute. Add the shredded cabbage and stir.
Lower the heat and continue cooking until the cabbage is silky soft.., about 20 minutes. Stir often. Season with salt and pepper.

Green Beans with Shallots

Ingredients

1 lb green beans, ends trimmed and cut in half
Salt
1 large shallot or 2 small, sliced into thin rings
Black pepper
2 tablespoons olive oil

Directions

Cover beans with water and add a 1/2 teaspoon salt. Bring to a boil, lower heat and cook for about 4 minutes. Drain in a colander.
To the empty pan add the olive oil and the shallots. Cook until tender and soft. Return drained beans to the pan and add a sprinkle of black pepper. Cook for a minute or two to reheat the beans.


Garlic Chicken with Peppadew Salsa

2 servings

4 tablespoons unsalted butter
1 garlic clove, grated
1/2 cup plain fresh bread crumbs
1/4 cup grated Parmigiano-Reggiano
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 bone-in chicken breasts

Directions

Preheat the oven to 350°F. Oil a baking dish that will just fit the chicken breasts.

Combine the butter and garlic in a small microwave bowl. Heat on high for a minute or until the butter melts.

Pour into a shallow bowl and cool.

Mix the breadcrumbs, cheese, salt and pepper in another shallow bowl.

Dip each chicken piece, one at a time, into the melted garlic butter.

Transfer to the bread crumb mixture and turn until coated on all sides.

Arrange the chicken in the prepared baking dish. Drizzle on any of remaining melted butter over the breaded chicken.

Bake until lightly browned and cooked through, 50 to 60 minutes.

Peppadew Salsa

Peppadews are sweet peppers from South Africa and are usually found in the mixed olive section near the deli in a supermarket.

Serves 2

6-8 Peppadew peppers, cubed
1 tablespoon fresh basil, chopped
1 tablespoon fresh chives, chopped
1 tablespoon lime juice

Directions

Combine all ingredients in a small bowl and let sit for at least ½ an hour before serving.

Sautéed Escarole with Toasted Pine Nuts

Ingredients

1 large head escarole
1 tablespoon olive oil
1 clove garlic, minced
¼ teaspoon red pepper chili flakes
2 tablespoons pine nuts
Sea salt to taste

Directions

After the core is removed, slice escarole into ribbons just over an inch thick. Wash escarole in several changes of water.

Dry well in a salad spinner.

Heat a large, deep frying pan, add the pine nuts and toast in the dry pan until the nuts start to brown, shaking the pan all the time the pine nuts are toasting. Pour onto a plate and reserve.

Add the olive oil, garlic and red pepper flakes to the pan and heat for a minute.

Add escarole, a handful at a time, turning the leaves over each time you add more.

Saute the escarole. turning every few minutes, until it is wilted and soft.

Season to taste with sea salt and sprinkle pine nuts over. Serve immediately.

Pecan Shortbread Cookies

Makes about 20 cookies

Ingredients

8 tablespoons softened unsalted butter
1 ½ teaspoons vanilla extract
Pinch of sea salt
½ cup powdered sugar
2 1/2 cups ground pecans (pecan meal)

Directions

In a medium bowl, cream together butter, vanilla, salt and powdered sugar. Add pecan flour and mix until a dough forms.

Scoop the mound of dough into the center of a sheet of plastic wrap.

Using your hands, roll dough into an approximate 2-inch diameter cylindrical log; wrap and refrigerate dough until chilled and firm, about 1 hour. (The dough can also be made ahead of time and refrigerated for several day.)

When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Slice the chilled dough into approximate 1/3-inch thick slices and place on the prepared baking sheet, spacing about 1 inch apart.

Bake for 10-12 minutes, rotating the pans halfway through the baking time, until light brown around the edges.

Cool on the baking pans for 15 minutes, then slide the parchment onto the kitchen counter to finish cooling (cookies will firm up as they cool).

 


img_0003

Sometimes you don’t want to spend several hours in the kitchen fixing dinner but you want something really good. This dinner fits that description – quick to make and great taste all together.

Swordfish In Pesto Cream

2 servings

Ingredients

1 swordfish fillet, about 12 oz
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1/4 cup heavy cream
1/4 cup prepared basil pesto
1/2 teaspoon finely grated lemon zest
1 cup rice cooked according to package directions

Directions

Season both sides of the swordfish with salt and black pepper. Cut the fish into two equal pieces.

In a medium skillet, heat the oil and butter over medium-high heat. Add the fish and cook 5 minutes per side, until golden brown.

In a medium bowl, whisk together the heavy cream, pesto and lemon zest. Add mixture to the pan and bring to a simmer. Simmer 2 minutes, until the sauce thickens.

Transfer the cooked rice to a serving platter. Top the rice with the fish and spoon the sauce over the top.

img_0002

Green Beans With Tomato

2 servings

Ingredients

½ pound fresh green beans, trimmed
¼ cup water
1 small shallot, minced
1 small garlic clove, minced
2 fresh plum tomatoes, diced
1 tablespoon olive oil
¼ teaspoon dried oregano
Salt and pepper to taste

Directions

Heat the oil in large nonstick skillet over medium heat. Add the shallot and garlic and sauté until the shallot softens slightly, about 5 minutes.

Add the green beans, tomatoes, oregano and water. Cook until the beans are crisp-tender, stirring and tossing occasionally, about 10 minutes.


October Moon by Ron Jones

October Moon by Ron Jones

At times, it is just the thing to slow down and have a nice leisurely dinner with your partner. No TV, no phone – just a nice glass of wine, conversation and a delicious dinner to relax after a busy work week.

Stuffed Chicken Rolls

2 servings

Ingredients

  • 2 thin chicken cutlets, pounded thin
  • 1/2 cup Italian seasoned breadcrumbs
  • 2 tablespoons grated parmesan cheese, divided
  • 1 egg
  • ¼ cup cooked spinach, chopped
  • ¼ cup ricotta cheese
  • 2 tablespoons shredded mozzarella 
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Directions

Preheat oven to 400°F.

Combine the Italian breadcrumbs and 1 tablespoon grated Parmesan cheese in one bowl and the egg beaten with 1 teaspoon water in another.

Combine the remaining grated Parmesan cheese, the shredded mozzarella, spinach (make sure you squeeze it dry) and ricotta cheese in a small bowl.

Lay chicken cutlets down on a working surface and spread half of the spinach cheese mixture on each cutlet. Loosely roll each one and place seam side down on the work surface.

img_0003

Dip chicken rolls in the egg mixture, then in the breadcrumbs.

Heat the oil in an oven proof skillet. Brown chicken on all sides and place the skillet in the oven.

Bake the chicken rolls for about 15 minutes or until an instant read meat thermometer registers 165 degrees F. Remove the pan from the oven and the chicken rolls from the pan to a serving plate.

img_0004

Spaghetti with Fresh Tomatoes and Herbs

2 servings

Ingredients

  • 2 cups fresh tomatoes, finely diced
  • 1 tablespoon shallot, minced
  • 1 tablespoon olive oil
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • Salt, to taste
  • 1 pinch black pepper
  • 6 ounces spaghetti

Directions

Cook spaghetti al dente according to package directions. Drain.

Cook shallot in the olive oil in a small pot over medium high heat until soft, about 1 minute.

Reduce heat to low. Add tomatoes, pepper and salt to taste. Stir to mix.

Tomatoes should get warm, but not cooked, about 2-3 minutes.Add basil and oregano.

Mix the tomatoes with the cooked spaghetti and serve under the chicken rolls.

img_0006

Romaine Salad

2 servings

Ingredients

  • 2 cups shredded romaine lettuce
  • 1/4 of a medium red onion, cut into rings
  • 10 Italian olives
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • Freshly ground black pepper

Directions

Divide the lettuce between two salad plates and top each plate with rings of red onion and 5 olives.

In a small bowl, whisk together the oil, lemon juice, oregano, salt and pepper. Drizzle dressing over the greens and serve.

img_0005

Toasted Coconut Custard Pie

8 servings

Ingredients

  • 1/3 cup honey, agave nectar, pure maple syrup or granulated sugar
  • 1 tablespoons butter
  • 1 tablespoon pure vanilla extract
  • 3 cups unsweetened almond milk
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 cup toasted finely shredded coconut, divided
  • 1 teaspoon coconut extract
  • 1 prebaked Pie Crust, cooled

Directions

In a large saucepan over medium heat, whisk together the honey, butter, vanilla and 2 cups of the almond milk.

In a small bowl, whisk together the remaining 1 cup of almond milk with the cornstarch. Slowly add this mixture to the saucepan, whisking constantly over medium high heat.

Continue whisking until the custard begins to thicken.

img_0002

The custard will need to come to a full boil in order to thicken properly. You’ll know when the custard is ready because it will become the consistency of pudding.

Remove the pan from the stove and whisk in the salt, 3/4 cup of the shredded coconut and the coconut extract into the vanilla custard.

Allow the custard to cool to room temperature before spooning into the prepared pie crust. Sprinkle the top of the pie with the remaining 1/4 cup toasted coconut.

Refrigerate until chilled, about 2-3 hours. 

img_0001



Summer Yule Nutrition

Recipes for Weight Loss by a Registered Dietitian. No Added Sugar, No Refined Grains!

ACCREDITED SENIOR PSYCHOTHERAPIST / COUNSELLOR -Dr.Fawzy Masaoud-LONDON, ENGLAND

NO DESPAIR WITH LIFE AND NO LIFE WITH DESPAIR . Email: dr.fawzyclinic2019@yahoo.com

DESIGN

Design

Mustard Seed Budget

God's blessings in your life and ministry

She’s inspired

Inspired to inspire

Yardy Homemade Cooking Blog

#Homemade Jamaica Cooking Blog,

Dairy Free Indulgence

Take back your indulgences dairy-free & guilt free with surprisingly healthy recipes!

Generation of Travelers

Recollections, musings and random thoughts of unsound mind.

Блог красоты и здоровья от LiDea

О себе, о женщинах, об особенностях женского организма, об изменениях, связанных с возрастом. О красоте и здоровье, о том, чтобы сохранить их в условиях дефицита времени. О том, как сделать так, чтобы чувствовать себя королевой, чтобы окружающие видели её в вас.

Life and Life Lessons

discover what's in my heart, let our minds travel and discover, see the world in my head

natinkadrawstheline

Gezeichnetes, Gemaltes, Geschriebenes

All Things Nice

A website about ‘all things nice!’

Karla Sullivan

Progressive old soul wordsmith

STAY AT HOME MOM

Be an observer, and rock your life....

Reign 'n Spain

An American expat living, cooking, and eating in Valencia, Spain.

MODEL ELENA MOLLY MURGU

model elena Molly murgu NYC

Wee Scottish Mum

Easy recipes & meal planning for hungry bellies!

New foody in Switzerland

trying to cook new things

Amazing Tangled Grace

A blog about my spiritual journey in the Lord Jesus Christ.

Chirpy Home

Bringing Happiness to Your Home

Islesof

Treasure

Fishing Maverick

Gone Fishing

FOOD RECIPES

A variety of recipes that you should try

INFJ PHD

Valuing quiet and solitude in academe.

Food A La Scott

I like to eat a tremendous amount of food and share it with people.

Joy's Food Trips

Food Recipe Ingredients

BRAINCHILD

gehadsjourney.wordpress.com

mrsloveis

The Cooking, The Wedding Planning, The Life, The All.

Taiba's Recipe

Make Food By Heart

Practically Country

Country living in a practical way!

Easy Healthy Recipes

WE ARE FULL OF FOOD WONDERS

Pleasant Tasting

Tradition with fusion

redcrosse10999

General Blog Site of General Things

Diabetes Diet

The best diet for optimal blood sugar control & health

Pretty Pursuit

A girl's gotta do what a girl's gotta do!

Level Up Stud

Physique, Mindset, Money & More

EnigmaDebunked

Thoughts that provoke yours. (Season II coming in Jan 2020)

COOKING WITH LUCE

DISCOVERING MY INNER CHEF

EVERYDAY EATS WITH TARA

Just a busy mom who makes fresh and healthy-ish food for her toddler

GOLD RECIPES.

GOLD RECIPES.

b2d Plate

Breakfast to dinner meal ideas

Lifestyle Blog | Dominicka Teague

Sharing my take on the simplicity of fashion, lifestyle, travel and more.

Dees Platter

Savour and Eat!!!

Tony's Fun Kitchen

Food Recipes, Good Times, Fun Conversation

%d bloggers like this: