quick and easy meals for 1 or 2
Quesadillas for 2
I regularly buy a whole roast chicken or just the breast if available, take the meat off the bones and cut it up. Then put the extra, if any, in zip lock bags and store the in the freezer for other days, other recipes.
4 large Flour tortillas
2 or more cups shredded cheese-Monterrey jack, mozzarella, cheddar, whatever you like. Sometimes I make these with just cheese and some salsa for dipping.
2 cups cooked, cut up chicken
1 med. onion sliced or Julienne
1 green bell or pablamo pepper
2 plum tomatoes seeded and diced
Turn the oven on to 225
Heat a large frying pan to medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula. Put one large flour tortilla in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.
When pockets of air begin to form, take a handful of grated cheese, sprinkle over half of the top of the tortilla. Add some of the rest of the ingredients, just enough to cover ½ of the tortilla. Take care not to layer on the ingredients to thickly.
Reduce the heat to low. The pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute, check to see if the cheese is melted. If not check every minute until the cheese starts to melt. Flip the uncheesed side over the cheesed side. The tortilla should by now be browned slightly. If it is not browned, turn the heat up a little and flip the quesadilla over until it gets browned. Remove from pan and put on a big dish in the oven. Repeat for more quesadillas.
Serve it up!!! with salsa and maybe some sour cream and maybe some ice cold corona!!!
Friday, February 27, 2009
Thursday, February 26, 2009
quick and easy meals for 1 or 2
Quick and Easy Pizza
More fun (and cheaper) than ordering delivered and you can have it right out of the oven!
Stop on the way home and get a boboli pizza crust. It's usually hanging up on it's own stand at the end of an aisle. Hey, get a few of them and have some on hand. Get some shredded mozzarella and some good sauce. Try to get some sauce made with only olive oil (no conola, peanut etc), and no preservatives. You can get some pepperoni or whatever else you may want to add to the toppings. Gammy and I like sliced up onion and the pepperoni.
2 cups of tomato sauce or I’ve used tomato slices in a pinch and some of my guests prefer them for a change from sauce
2 cups (about) shredded mozzarella cheese
1 tbsp. dried basil
1 ½ Tbls dried oregano
olive oil for drizzling
·
Preheat oven to 450 degrees F (230 degrees C).
Transfer crust to a pam spreyed pizza pan or just a cookie sheet will work in a pinch. Spread with tomatoe sauce first then the cheese then desired toppings then basil and oreano and drizzle with a little olive oil and bake in preheated oven until the edge of the crust is as crisp, when poked with your finger, as you like it. It’s easy to over cook it. Another sign is when the cheese starts to bubble. Slice it up with a pizza cutter or a chef’s knife.
SERVE IT UP!! with some parmesan cheese and red pepper flakes! I like Chianti or any decent red wine with it.
Quick and Easy Pizza
More fun (and cheaper) than ordering delivered and you can have it right out of the oven!
Stop on the way home and get a boboli pizza crust. It's usually hanging up on it's own stand at the end of an aisle. Hey, get a few of them and have some on hand. Get some shredded mozzarella and some good sauce. Try to get some sauce made with only olive oil (no conola, peanut etc), and no preservatives. You can get some pepperoni or whatever else you may want to add to the toppings. Gammy and I like sliced up onion and the pepperoni.
2 cups of tomato sauce or I’ve used tomato slices in a pinch and some of my guests prefer them for a change from sauce
2 cups (about) shredded mozzarella cheese
1 tbsp. dried basil
1 ½ Tbls dried oregano
olive oil for drizzling
·
Preheat oven to 450 degrees F (230 degrees C).
Transfer crust to a pam spreyed pizza pan or just a cookie sheet will work in a pinch. Spread with tomatoe sauce first then the cheese then desired toppings then basil and oreano and drizzle with a little olive oil and bake in preheated oven until the edge of the crust is as crisp, when poked with your finger, as you like it. It’s easy to over cook it. Another sign is when the cheese starts to bubble. Slice it up with a pizza cutter or a chef’s knife.
SERVE IT UP!! with some parmesan cheese and red pepper flakes! I like Chianti or any decent red wine with it.
Wednesday, February 25, 2009
quick and easy meals for 1 or 2
Chicken Piccata or lemon chicken
This easier than it sounds
6-8 chicken tenders
1 cup flour
Good olive oil
6 pats butter or oleo
1 large lemon sliced up
1/2 cup dry white wine
Chopped fresh parsley leaves, (or dried) for serving
2 med sized sweet potatoes
Directions
Pre heat oven to 400 degrees. Spray a baking pan large enough to hold the tenders with Pam.
Place unpeeled whole potatoes in microwave-safe bowl; Microwave potatoes on High 5 minutes. Re-arrange potatoes and cook 5 minutes longer or until tender. Cool potatoes 5 minutes. Cut each potato lengthwise in half and scoop potato from skin into same bowl; discard skin. With potato masher, coarsely mash potatoes with 2 pats of butter, a dash of salt, and dash black pepper. (to taste)
While the potatoes are getting zapped, heat 1 tablespoon of olive oil in the right size frying pan for the tenders, medium heat. Dip each chicken tender in the flour, shake off the excess. Add the chicken breasts and cook for 2-3 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the frying pan with a dry paper towel. Over medium heat, melt 2 pats of the butter and then add the lemon slices, wine, a dash salt, and dash of pepper. Boil over med high heat until reduced in half, about 2-3 minutes. Take it off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Serve the tenders on plates. Spoon on the sauce and serve with a couple of what’s left of the slices of lemon and a sprinkling of fresh parsley. Put a serving of the potatoes on the plates.
SERVE IT UP!! YOU’RE GOOD!! With your favorite salad, some crusty Italian bread and the rest of the white wine!!
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Chicken Piccata or lemon chicken
This easier than it sounds
6-8 chicken tenders
1 cup flour
Good olive oil
6 pats butter or oleo
1 large lemon sliced up
1/2 cup dry white wine
Chopped fresh parsley leaves, (or dried) for serving
2 med sized sweet potatoes
Directions
Pre heat oven to 400 degrees. Spray a baking pan large enough to hold the tenders with Pam.
Place unpeeled whole potatoes in microwave-safe bowl; Microwave potatoes on High 5 minutes. Re-arrange potatoes and cook 5 minutes longer or until tender. Cool potatoes 5 minutes. Cut each potato lengthwise in half and scoop potato from skin into same bowl; discard skin. With potato masher, coarsely mash potatoes with 2 pats of butter, a dash of salt, and dash black pepper. (to taste)
While the potatoes are getting zapped, heat 1 tablespoon of olive oil in the right size frying pan for the tenders, medium heat. Dip each chicken tender in the flour, shake off the excess. Add the chicken breasts and cook for 2-3 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the frying pan with a dry paper towel. Over medium heat, melt 2 pats of the butter and then add the lemon slices, wine, a dash salt, and dash of pepper. Boil over med high heat until reduced in half, about 2-3 minutes. Take it off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Serve the tenders on plates. Spoon on the sauce and serve with a couple of what’s left of the slices of lemon and a sprinkling of fresh parsley. Put a serving of the potatoes on the plates.
SERVE IT UP!! YOU’RE GOOD!! With your favorite salad, some crusty Italian bread and the rest of the white wine!!
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Tuesday, February 24, 2009
quick and easy tortellini with pesto
This is one of those fast, easy and good meals
Stop in the supermarket on the way home and get a package of Buitoni tortellini (we like sweet Italian sausage) and a tub (11oz.) of pesto. (we like pesto with basil) and get some Italian bread. The tortellini and the pesto are kept in a refrigerated section, usually with the fancier chesses. You can try the different pastas and sauces. They’re all good.
When you get home start the water (about 1 ½ qts.) boiling. Put in the tortellini. Stir right away add a couple of dashes of salt. This is fresh pasta and will cook faster than you are used to. When soft but not mushy, strain off the water and return the tortellini to the pot. Add the pesto and gently stir until the tortellini is pretty evenly covered with the pesto. The pot and the pasta will heat up the pesto.
SERVE IT UP!!!! With some salad, grated parmesan cheese and the Italian bread and maybe some red wine!
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This is one of those fast, easy and good meals
Stop in the supermarket on the way home and get a package of Buitoni tortellini (we like sweet Italian sausage) and a tub (11oz.) of pesto. (we like pesto with basil) and get some Italian bread. The tortellini and the pesto are kept in a refrigerated section, usually with the fancier chesses. You can try the different pastas and sauces. They’re all good.
When you get home start the water (about 1 ½ qts.) boiling. Put in the tortellini. Stir right away add a couple of dashes of salt. This is fresh pasta and will cook faster than you are used to. When soft but not mushy, strain off the water and return the tortellini to the pot. Add the pesto and gently stir until the tortellini is pretty evenly covered with the pesto. The pot and the pasta will heat up the pesto.
SERVE IT UP!!!! With some salad, grated parmesan cheese and the Italian bread and maybe some red wine!
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Monday, February 23, 2009
quick and easy meals for 1 or 2
Glazed Salmon (one of my favorites) serves 2
Buttered, boiled potatoes
2 med. size potatoes
3-4 pats of butter or oleo
1 ½ Tbsp. dried parsley
2 dashes of salt
Peel the potatoes or leaving the skin on scrub the them with soap and water. Rinse thoroughly. With a paring knife remove any ugly spots. Cut the potatoes into golf ball sized pieces. Put in a pot with enough water to cover them. Put in the salt. Put on the stove with med. high heat and get started on the fish. Watch the potatoes and when they are fork tender strain off the water and put them back in the pot. Put in the butter and sprinkle the parsley on them and gently mix it up. If it’s done before the fish put it on the stove, covered, with a couple Tbsp. of water and with very low heat. Stirring every minute or so.
The salmon
1/4 cup light brown sugar
2 tablespoons mustard (Dijon if you have it)
2 (6 ounce) boneless salmon fillets
salt and ground black pepper to taste
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; or if you don’t have a broiler just set the oven at 400 degrees. spray a pan with pam ( cooking spray).
Season the salmon with salt and pepper and arrange onto the prepared pan. Whisk together the brown sugar and mustard; spread mixture evenly onto top of salmon fillets.
Cook under the preheated broiler (or oven) until the fish flakes easily with a fork, 10 to 15 minutes.
SERVE IT UP!!!! WITH YOUR FAVORITE VEGGIE OR SALAD AND SOME WHITE WINE!
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Glazed Salmon (one of my favorites) serves 2
Buttered, boiled potatoes
2 med. size potatoes
3-4 pats of butter or oleo
1 ½ Tbsp. dried parsley
2 dashes of salt
Peel the potatoes or leaving the skin on scrub the them with soap and water. Rinse thoroughly. With a paring knife remove any ugly spots. Cut the potatoes into golf ball sized pieces. Put in a pot with enough water to cover them. Put in the salt. Put on the stove with med. high heat and get started on the fish. Watch the potatoes and when they are fork tender strain off the water and put them back in the pot. Put in the butter and sprinkle the parsley on them and gently mix it up. If it’s done before the fish put it on the stove, covered, with a couple Tbsp. of water and with very low heat. Stirring every minute or so.
The salmon
1/4 cup light brown sugar
2 tablespoons mustard (Dijon if you have it)
2 (6 ounce) boneless salmon fillets
salt and ground black pepper to taste
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; or if you don’t have a broiler just set the oven at 400 degrees. spray a pan with pam ( cooking spray).
Season the salmon with salt and pepper and arrange onto the prepared pan. Whisk together the brown sugar and mustard; spread mixture evenly onto top of salmon fillets.
Cook under the preheated broiler (or oven) until the fish flakes easily with a fork, 10 to 15 minutes.
SERVE IT UP!!!! WITH YOUR FAVORITE VEGGIE OR SALAD AND SOME WHITE WINE!
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quick and easy meals for 1 or 2
Pan blackened fish, rice and spinach aglia y olio
Fast, cheap and healthy meal
Risotto with peas about 20 min.
2 about half an inch pieces cut off a stick of butter
2 tbsp of extra virgin olive oil
¼ cup chopped onion
1 cup uncooked rice
¼ cup white whine (I’ve used red in a pinch)
3cups of chicken broth heated up. (I make mine with bouillon cubes or powder)
½ tsp of salt (to Taste)
1 tsp pepper (to taste)
1 cup frozen peas thawed to room temp.(or close)
¼ cup parmesan cheese
Heat 1 of the pieces of butter and 2 tbsp of the oil in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter and oil. Add the wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding hot broth I cup at a time as the rice absorbs it, and stirring continuously for about 15-20 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat; mix in the remaining butter, Parmesan cheese and peas. Smooth the top surface of the rice and leave on top of the stove ‘til other dishes are done.
Or just do some Uncle Ben’s like it says on the box.
Olive oil (just enough to cover bottom of a medium sized frying pan
2 good sized cloves of garlic chopped, (or 4 or 5) depends on how much you like garlic.
1 small bag of pre washed baby spinach
half a lemon
while the rice is cooking
heat a medium sized frying pan over low heat when pan is hot to the touch add the oil then the garlic.
Cook garlic until translucent, don’t over cook! Remove from heat set aside
Next
2-4 fish fillets depends on size and how many you’re going to feed you could use tilapia, sea base, salmon, any kind that you want.
Just enough of these to sprinkle on both sides of the fish:
Salt
Pepper
Garlic powder
Paprika
Something a little hot i.e. red pepper, Cajon seasoning, cayenne pepper
Pre heat oven to 225F
Rinse off fillets and let drain on paper towels
Heat a frying pan and then add the oil. As oil is heating sprinkle the salt pepper etc. on 1 side of the fish. When oil is hot, but not smoking put the fillets seasoned side down in the pan then season the unseasoned side. When fillets get white, opaque, around edges (appx. 3-4 min.) turn over and finish the other side. Put on a plate in the oven
When the rice is almost done put the pan with the garlic back on the stove with a medium low temp. Add the spinach. Turn the spinach over and over until softened to your taste. Remove and squeeze on the lemon.
NICE JOB, SERVE IT UP! With some white wine. Save any leftovers for another day.
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Pan blackened fish, rice and spinach aglia y olio
Fast, cheap and healthy meal
Risotto with peas about 20 min.
2 about half an inch pieces cut off a stick of butter
2 tbsp of extra virgin olive oil
¼ cup chopped onion
1 cup uncooked rice
¼ cup white whine (I’ve used red in a pinch)
3cups of chicken broth heated up. (I make mine with bouillon cubes or powder)
½ tsp of salt (to Taste)
1 tsp pepper (to taste)
1 cup frozen peas thawed to room temp.(or close)
¼ cup parmesan cheese
Heat 1 of the pieces of butter and 2 tbsp of the oil in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter and oil. Add the wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding hot broth I cup at a time as the rice absorbs it, and stirring continuously for about 15-20 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat; mix in the remaining butter, Parmesan cheese and peas. Smooth the top surface of the rice and leave on top of the stove ‘til other dishes are done.
Or just do some Uncle Ben’s like it says on the box.
Olive oil (just enough to cover bottom of a medium sized frying pan
2 good sized cloves of garlic chopped, (or 4 or 5) depends on how much you like garlic.
1 small bag of pre washed baby spinach
half a lemon
while the rice is cooking
heat a medium sized frying pan over low heat when pan is hot to the touch add the oil then the garlic.
Cook garlic until translucent, don’t over cook! Remove from heat set aside
Next
2-4 fish fillets depends on size and how many you’re going to feed you could use tilapia, sea base, salmon, any kind that you want.
Just enough of these to sprinkle on both sides of the fish:
Salt
Pepper
Garlic powder
Paprika
Something a little hot i.e. red pepper, Cajon seasoning, cayenne pepper
Pre heat oven to 225F
Rinse off fillets and let drain on paper towels
Heat a frying pan and then add the oil. As oil is heating sprinkle the salt pepper etc. on 1 side of the fish. When oil is hot, but not smoking put the fillets seasoned side down in the pan then season the unseasoned side. When fillets get white, opaque, around edges (appx. 3-4 min.) turn over and finish the other side. Put on a plate in the oven
When the rice is almost done put the pan with the garlic back on the stove with a medium low temp. Add the spinach. Turn the spinach over and over until softened to your taste. Remove and squeeze on the lemon.
NICE JOB, SERVE IT UP! With some white wine. Save any leftovers for another day.
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Sunday, February 22, 2009
quick and easy meals for 1 or 2
This is an easy version of a traditional italian dish. You can twist on it a little bit to make it the way that suits you.
Chicken Cacciatore serves 2
2-3 boneless, skinless chicken breasts or boneless thighs
Salt and freshly ground black pepper
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1 teaspoon crushed red pepper flakes
1 Portobello mushroom cap, halved crosswise and thinly sliced
2 cloves garlic, crushed and minced
1/2 cup chicken broth or stock
1 small can crushed tomatoes 12-14 oz ( about 1 1/2 cups)
2 tbls, chopped parsley or 1 tbls. dried
1/3 pound pasta, cooked to al dente
Italian bread and grated cheese for service
Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper. Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt. Cover and cook mushrooms 5 minutes or until mushrooms are dark and tender. Add about 1/2 cup of chicken broth, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 6 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore
YOU DID IT!!! serve with crusty italian bread and grated cheese and maybe some red wine!!
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This is an easy version of a traditional italian dish. You can twist on it a little bit to make it the way that suits you.
Chicken Cacciatore serves 2
2-3 boneless, skinless chicken breasts or boneless thighs
Salt and freshly ground black pepper
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1 teaspoon crushed red pepper flakes
1 Portobello mushroom cap, halved crosswise and thinly sliced
2 cloves garlic, crushed and minced
1/2 cup chicken broth or stock
1 small can crushed tomatoes 12-14 oz ( about 1 1/2 cups)
2 tbls, chopped parsley or 1 tbls. dried
1/3 pound pasta, cooked to al dente
Italian bread and grated cheese for service
Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper. Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt. Cover and cook mushrooms 5 minutes or until mushrooms are dark and tender. Add about 1/2 cup of chicken broth, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 6 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore
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Saturday, February 21, 2009
Poached salmon, very quick and easy
Serves 2- I don’t like to keep fish leftovers so I just make what I’m going to use.
¾ to 1 pound salmon fillets
½ cup dry white wine (a good Sauvignon Blanc)
½ cup water
A few thin slices of onion and/or 1 shallot, sliced thin
1 ½ tsp. dried dill
A sprig of fresh parsley or 2 tsp. dried
Freshly ground black pepper
1 lemon
Put wine, water, dill, parsley, onions, squeeze ½ of the lemon in and then put in the skin in a sauté pan, and bring to a simmer over medium heat. Place salmon fillets, skin-side down in the pan. Cover. Cook 5-6 minutes or to desired almost flakey ness. Do not overcook.
SERVE IT UP!!! Sprinkled with freshly ground black pepper. Also, your favorite form of carbs, a salad and the rest of the lemon cut into wedges. Oh yea, and the rest of the white wine
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Serves 2- I don’t like to keep fish leftovers so I just make what I’m going to use.
¾ to 1 pound salmon fillets
½ cup dry white wine (a good Sauvignon Blanc)
½ cup water
A few thin slices of onion and/or 1 shallot, sliced thin
1 ½ tsp. dried dill
A sprig of fresh parsley or 2 tsp. dried
Freshly ground black pepper
1 lemon
Put wine, water, dill, parsley, onions, squeeze ½ of the lemon in and then put in the skin in a sauté pan, and bring to a simmer over medium heat. Place salmon fillets, skin-side down in the pan. Cover. Cook 5-6 minutes or to desired almost flakey ness. Do not overcook.
SERVE IT UP!!! Sprinkled with freshly ground black pepper. Also, your favorite form of carbs, a salad and the rest of the lemon cut into wedges. Oh yea, and the rest of the white wine
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Friday, February 20, 2009
Easy chicken spinach salad
This is fast, easy and real good. Serves 2,but you can make more and it’ll keep for a few days in the fridge.
My wife (gammy) and I do this when we don’t want to bother with cooking anything, but still want a good meal. Stop in the supermarket and get a bag of prewashed baby spinach. Then go over to where they have the fried chicken and get 3-4 tenders per serving. If they don’t have chicken like that in the supermarket then drive thru a KFC or Wendy’s. You’re going to need some bacon also, in case you don’t have any at home.
Do the dressing first.
2/3 cup extra virgin olive oil
¼ cup red wine vinegar
2 dashes of balsamic vinegar if you have it
1 Tbsp. red wine
juice from ½ lemon
½ cup grated cheese
1 Tbsp. dried basil
2 dashs of salt
3 dashes of pepper or 3 twists on the grinder
Put it all in mixing bowl and whisk it together. Put in the fridge while you do the rest. You want the cheese and basil to absorb the liquids..
6-8 chicken tenders sliced up
2 generous handfuls of spinach
4-6 slices of bacon
3/4 cup of onions sliced or cut julienne
Heat up a frying pan and cook the bacon until crisp, no bubbles. Remove to a dish lined with a paper towel to cool and drain. Put the spinach, onions and chicken in a mixing bowl big enough to toss the whole thing up. Break up the bacon on top of the other ingredients and toss it all up. Take out the dressing and whisk it up again. If you want to save any leftovers don’t add the dressing, but serve it separate to be put on individual servings. Then save the leftover salad and dressing separately. If you’re going to serve it all up now then put the dressing on top of the other ingredients and toss.
SERVE IT UP!!!!
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This is fast, easy and real good. Serves 2,but you can make more and it’ll keep for a few days in the fridge.
My wife (gammy) and I do this when we don’t want to bother with cooking anything, but still want a good meal. Stop in the supermarket and get a bag of prewashed baby spinach. Then go over to where they have the fried chicken and get 3-4 tenders per serving. If they don’t have chicken like that in the supermarket then drive thru a KFC or Wendy’s. You’re going to need some bacon also, in case you don’t have any at home.
Do the dressing first.
2/3 cup extra virgin olive oil
¼ cup red wine vinegar
2 dashes of balsamic vinegar if you have it
1 Tbsp. red wine
juice from ½ lemon
½ cup grated cheese
1 Tbsp. dried basil
2 dashs of salt
3 dashes of pepper or 3 twists on the grinder
Put it all in mixing bowl and whisk it together. Put in the fridge while you do the rest. You want the cheese and basil to absorb the liquids..
6-8 chicken tenders sliced up
2 generous handfuls of spinach
4-6 slices of bacon
3/4 cup of onions sliced or cut julienne
Heat up a frying pan and cook the bacon until crisp, no bubbles. Remove to a dish lined with a paper towel to cool and drain. Put the spinach, onions and chicken in a mixing bowl big enough to toss the whole thing up. Break up the bacon on top of the other ingredients and toss it all up. Take out the dressing and whisk it up again. If you want to save any leftovers don’t add the dressing, but serve it separate to be put on individual servings. Then save the leftover salad and dressing separately. If you’re going to serve it all up now then put the dressing on top of the other ingredients and toss.
SERVE IT UP!!!!
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Thursday, February 19, 2009
Sautéed Mussels for 2
Go to the frozen fish dept in the supermarket and get cleaned, cooked and frozen mussels. They come in sealed bags ready to go. 1 bag for 2 people. I treat them the same as fresh ones. Cooking time for fresh and heat up time for the frozen are about the same. I’ve done it a lot and it works great, without the drudgery of cleaning fresh ones.
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 cup white wine
½ fresh lemon
4 tablespoons margarine or butter
3 green onions, (scallions) or about 3 tbsp. reg. old onions chopped
½ bunch fresh parsley, chopped or 2 tbsp dried
1 tsp. dried basil
2 (plum) tomatoes, chopped or 1 small can, diced.
salt and pepper to taste
1/3 lb pasta (optional)
Heat olive oil in a stockpot over medium-low heat. Add garlic and onions. Cook for one minute. Don’t let them get brown. Add the tomatoes and the parsley and basil and cook another minute. Pour in the white wine, squeeze in the lemon juice and stir in the butter. Simmer until the liquid has reduced by half, about 10 minutes. Season with salt and pepper to taste.
Add the mussels to the pot, cover and allow to cook about 10 minutes. Transfer the mussels and sauce to a large serving bowl, or pour over some just cooked pasta.
If you are going to serve it with pasta put about a quart of water with a dash of salt on to boil. When the water boils add the pasta stir and lower the heat a little stir every minute or so and cook until al dente (done but not to soft) Pasta should be done about the same time as the mussels.
Serve up the mussels alone or poured over the pasta on a big enough serving dish or just pour it on top of the pasta in the pot you cooked the pasta in toss it around in there with the pasta.
Some Italian bread is great with this. Oh yea, and drink the rest of the bottle of wine.
GOOD JOB!!!! SERVE IT UP
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Go to the frozen fish dept in the supermarket and get cleaned, cooked and frozen mussels. They come in sealed bags ready to go. 1 bag for 2 people. I treat them the same as fresh ones. Cooking time for fresh and heat up time for the frozen are about the same. I’ve done it a lot and it works great, without the drudgery of cleaning fresh ones.
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 cup white wine
½ fresh lemon
4 tablespoons margarine or butter
3 green onions, (scallions) or about 3 tbsp. reg. old onions chopped
½ bunch fresh parsley, chopped or 2 tbsp dried
1 tsp. dried basil
2 (plum) tomatoes, chopped or 1 small can, diced.
salt and pepper to taste
1/3 lb pasta (optional)
Heat olive oil in a stockpot over medium-low heat. Add garlic and onions. Cook for one minute. Don’t let them get brown. Add the tomatoes and the parsley and basil and cook another minute. Pour in the white wine, squeeze in the lemon juice and stir in the butter. Simmer until the liquid has reduced by half, about 10 minutes. Season with salt and pepper to taste.
Add the mussels to the pot, cover and allow to cook about 10 minutes. Transfer the mussels and sauce to a large serving bowl, or pour over some just cooked pasta.
If you are going to serve it with pasta put about a quart of water with a dash of salt on to boil. When the water boils add the pasta stir and lower the heat a little stir every minute or so and cook until al dente (done but not to soft) Pasta should be done about the same time as the mussels.
Serve up the mussels alone or poured over the pasta on a big enough serving dish or just pour it on top of the pasta in the pot you cooked the pasta in toss it around in there with the pasta.
Some Italian bread is great with this. Oh yea, and drink the rest of the bottle of wine.
GOOD JOB!!!! SERVE IT UP
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Wednesday, February 18, 2009
Shrimp Scampi serves 4 ish
My daughter Sandi loved this dish when she was a kid and asked me to put it up on the blog, so for Sandi, here it is. I try to keep it simple. As always DON’T OVERCOOK THE SHRIMP! Stop on the way home and get as many shrimp as you want for this meal. Look at the size and figure how many per serving.
I like to keep a bag of frozen shrimp in the freezer. I either get them in the frozen seafood section of the super market or if there are big ones at a good price on display in the fresh section I ask them if they get them frozen and if they have bags that are still frozen. They usually come in 2 or 5 lb. bags. I buy a 2 lb bag or get 2 or 3 lbs. that are still frozen. Sometimes you will find them already deveined so all you have to do is peel them. Then they are there in my freezer waiting for me. I just put them in some water with a dash of salt and in about ten minutes they are ready to be shelled and deveined .
Salad is whatever you want. Spinach or lettuce and tomato or both of ‘um together or some romaine lettuce with some croutons.
Pasta Aglio e Olio (literally means garlic and oil in Italian) You can multi task and do the pasta the same time that you are doing the shrimp. If the aglio e olio is done before the scampi just remove from the heat until you return the shrimp to the scampi pan and toss the shrimp pan and the pasta pan (separately) for a minute or two before serving
About 1/3 of a pound of pasta (I like to use penne)
About 4 cups of water
1-2 cloves garlic skinned and minced or just chopped, it’s up to you.
About 1/4 cup of good (virgin or extra virgin) olive oil
1 tbsp basil
small pinch of red pepper flakes (optional)
Put the water in a pot with a dash of salt. When it comes to a boil turn the flame down a little and add the pasta. Stir until your sure the pasta isn’t going to stick together then stir pretty often.
Skin and slice the garlic
Put a medium size frying pan on the stove with low heat. When the pan is hot to the touch add the oil then the garlic then the basil and red pepper if you are using it.. As soon as the garlic is translucent turn off the burner or, if electric, remove from the burner. You don’t want it brown just translucent. When the pasta is soft, but not quite done drain and add to the pan.
As many Large Shrimp as you are hungry for, Peeled And Deveined
3Cloves Of Garlic, Minced
2 Tablespoons Olive Oil
3 Tablespoons Butter
2 ish Tablespoons Lemon Juice
2 Tablespoons Dry White Wine
Salt & Pepper
Dash Of Red Pepper Flakes
2 Tablespoons Chopped Fresh Parsley, Chopped or 1 of dried
1 Tbsp. dried basil
1 seeded and diced plum tomato for garnish (optional)
Heat the oil in a frying pan over medium heat. When hot, add the shrimp. Cook just a minute or two, until the shrimp turns pink and is just cooked through. Remove the cooked shrimp from the pan, and continuing the rest of the shrimp until they are all cooked. Add 1 tablespoon of the butter and the garlic cook on medium heat until the garlic is translucent, about 1 minute. Remove from the heat and add the lemon juice and wine. Whisk in the remaining butter and mix well into the lemon and wine mixture. Season with salt, pepper, red pepper flakes and parsley. Return the shrimp to the pan, and toss gently so the shrimp are coated with the sauce. Serve immediately, using the chopped tomato as garnish if desired.
NICE JOB!!!! SERVE IT ALL UP WITH SOME CRUSTY ITALIAN BREAD AND THE REST OF THE WHITE WINE!!
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My daughter Sandi loved this dish when she was a kid and asked me to put it up on the blog, so for Sandi, here it is. I try to keep it simple. As always DON’T OVERCOOK THE SHRIMP! Stop on the way home and get as many shrimp as you want for this meal. Look at the size and figure how many per serving.
I like to keep a bag of frozen shrimp in the freezer. I either get them in the frozen seafood section of the super market or if there are big ones at a good price on display in the fresh section I ask them if they get them frozen and if they have bags that are still frozen. They usually come in 2 or 5 lb. bags. I buy a 2 lb bag or get 2 or 3 lbs. that are still frozen. Sometimes you will find them already deveined so all you have to do is peel them. Then they are there in my freezer waiting for me. I just put them in some water with a dash of salt and in about ten minutes they are ready to be shelled and deveined .
Salad is whatever you want. Spinach or lettuce and tomato or both of ‘um together or some romaine lettuce with some croutons.
Pasta Aglio e Olio (literally means garlic and oil in Italian) You can multi task and do the pasta the same time that you are doing the shrimp. If the aglio e olio is done before the scampi just remove from the heat until you return the shrimp to the scampi pan and toss the shrimp pan and the pasta pan (separately) for a minute or two before serving
About 1/3 of a pound of pasta (I like to use penne)
About 4 cups of water
1-2 cloves garlic skinned and minced or just chopped, it’s up to you.
About 1/4 cup of good (virgin or extra virgin) olive oil
1 tbsp basil
small pinch of red pepper flakes (optional)
Put the water in a pot with a dash of salt. When it comes to a boil turn the flame down a little and add the pasta. Stir until your sure the pasta isn’t going to stick together then stir pretty often.
Skin and slice the garlic
Put a medium size frying pan on the stove with low heat. When the pan is hot to the touch add the oil then the garlic then the basil and red pepper if you are using it.. As soon as the garlic is translucent turn off the burner or, if electric, remove from the burner. You don’t want it brown just translucent. When the pasta is soft, but not quite done drain and add to the pan.
As many Large Shrimp as you are hungry for, Peeled And Deveined
3Cloves Of Garlic, Minced
2 Tablespoons Olive Oil
3 Tablespoons Butter
2 ish Tablespoons Lemon Juice
2 Tablespoons Dry White Wine
Salt & Pepper
Dash Of Red Pepper Flakes
2 Tablespoons Chopped Fresh Parsley, Chopped or 1 of dried
1 Tbsp. dried basil
1 seeded and diced plum tomato for garnish (optional)
Heat the oil in a frying pan over medium heat. When hot, add the shrimp. Cook just a minute or two, until the shrimp turns pink and is just cooked through. Remove the cooked shrimp from the pan, and continuing the rest of the shrimp until they are all cooked. Add 1 tablespoon of the butter and the garlic cook on medium heat until the garlic is translucent, about 1 minute. Remove from the heat and add the lemon juice and wine. Whisk in the remaining butter and mix well into the lemon and wine mixture. Season with salt, pepper, red pepper flakes and parsley. Return the shrimp to the pan, and toss gently so the shrimp are coated with the sauce. Serve immediately, using the chopped tomato as garnish if desired.
NICE JOB!!!! SERVE IT ALL UP WITH SOME CRUSTY ITALIAN BREAD AND THE REST OF THE WHITE WINE!!
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Tuesday, February 17, 2009
Cheeseburgers in Paradise
I can’t make cheeseburgers without hearing, in my head, our good friend Janie singing Jimmy Buffett’s “Cheeseburgers in paradise”.
Ingredients
1 lb (or more) of lean ground beef
1 package frozen French fries or maybe just some potato chips
1 package hamburger buns
1 small pack of sliced cheese
1 or 2 tomatoes
1 onion
about 2 ½ cups Cooking oil (I like canola)
Stop on the way home and get your chopped beef. Try to get at least 90/10 meat to fat ratio. The labels are usually marked. If not just get the stuff that is the reddest (least fat) or get preformed chopped beef burgers. I don’t like the frozen burgers they just never taste as good and you can’t make them the size you want. Again try to find the ones with the least fat.
Slice the tomatoes and onions.
Figure out how much of the fries you are going to serve and put them out on a paper towel to thaw a little. Unless you have a deep fat fryer (they make great little electric ones) pick a pan that is big enough to handle the fries without letting them pile up. Put the pan on medium low heat. Add the oil enough to just cover the fries. When a small fry dropped in the oil bubbles and floats right away add the potatoes. Watch them. You may want to turn them as they cook. When done remove them to a dish lined with 2 paper towels. If the potatoes are done way before the burgers just turn the oven on to about 225F and put them in until the burgers are ready.
As the fries are cooking: form the burgers to the size and thickness you want. Sometimes I put a little grated cheese and/or some basil and/or a little red wine in with the beef and mix it up before I form the burgers. If you wind up with too many burgers for today just put the extras in zip lock bags in the freezer. When you want to use them put them from the freezer to the fridge in the morning and they should be thawed and ready for supper. If not, nuke them just a little.
Put a frying pan that is big enough for the burgers on with medium high heat. Add just oil to barely enough to coat the bottom. When hot put on the burgers. Cook them as rare or as well done as you like. You can get a feel (literally) by poking them with your finger. The firmer they are the more well done they are. When you turn them put the cheese slices on top and put the buns in the toaster oven. When the burgers are done the potatoes should be done.
ENJOY YOUR “CHEESEBURGERS IN PARADISE”!!!!
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I can’t make cheeseburgers without hearing, in my head, our good friend Janie singing Jimmy Buffett’s “Cheeseburgers in paradise”.
Ingredients
1 lb (or more) of lean ground beef
1 package frozen French fries or maybe just some potato chips
1 package hamburger buns
1 small pack of sliced cheese
1 or 2 tomatoes
1 onion
about 2 ½ cups Cooking oil (I like canola)
Stop on the way home and get your chopped beef. Try to get at least 90/10 meat to fat ratio. The labels are usually marked. If not just get the stuff that is the reddest (least fat) or get preformed chopped beef burgers. I don’t like the frozen burgers they just never taste as good and you can’t make them the size you want. Again try to find the ones with the least fat.
Slice the tomatoes and onions.
Figure out how much of the fries you are going to serve and put them out on a paper towel to thaw a little. Unless you have a deep fat fryer (they make great little electric ones) pick a pan that is big enough to handle the fries without letting them pile up. Put the pan on medium low heat. Add the oil enough to just cover the fries. When a small fry dropped in the oil bubbles and floats right away add the potatoes. Watch them. You may want to turn them as they cook. When done remove them to a dish lined with 2 paper towels. If the potatoes are done way before the burgers just turn the oven on to about 225F and put them in until the burgers are ready.
As the fries are cooking: form the burgers to the size and thickness you want. Sometimes I put a little grated cheese and/or some basil and/or a little red wine in with the beef and mix it up before I form the burgers. If you wind up with too many burgers for today just put the extras in zip lock bags in the freezer. When you want to use them put them from the freezer to the fridge in the morning and they should be thawed and ready for supper. If not, nuke them just a little.
Put a frying pan that is big enough for the burgers on with medium high heat. Add just oil to barely enough to coat the bottom. When hot put on the burgers. Cook them as rare or as well done as you like. You can get a feel (literally) by poking them with your finger. The firmer they are the more well done they are. When you turn them put the cheese slices on top and put the buns in the toaster oven. When the burgers are done the potatoes should be done.
ENJOY YOUR “CHEESEBURGERS IN PARADISE”!!!!
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Monday, February 16, 2009
Mexican Chicken
I really like this one. Real easy, real good
Serves 2
4-6 chicken tenders (depends on how hungry you are)
3/4 cup salsa
3/4 cup or a little more shredded Cheddar or mozzarella cheese
1 clove garlic, minced or just sprinkle garlic powder
1 small pinch salt
1 small pinch ground black pepper
1 small pinch ground cumin
Preheat oven to 375 degrees F (190 degrees C).
Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste and add to hot skillet. Cook until brown on both sides and no longer pink (8-12 minutes).
Transfer meat to baking dish or casserole dish(s), top with salsa and cheese and bake at 375 degrees F (190 degrees C) for 10-15 minutes (until cheese starts to bubble and brown.)
SERVE IT UP!!!! Maybe Over rice or buttered noodles and maybe with some corona!!!
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I really like this one. Real easy, real good
Serves 2
4-6 chicken tenders (depends on how hungry you are)
3/4 cup salsa
3/4 cup or a little more shredded Cheddar or mozzarella cheese
1 clove garlic, minced or just sprinkle garlic powder
1 small pinch salt
1 small pinch ground black pepper
1 small pinch ground cumin
Preheat oven to 375 degrees F (190 degrees C).
Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste and add to hot skillet. Cook until brown on both sides and no longer pink (8-12 minutes).
Transfer meat to baking dish or casserole dish(s), top with salsa and cheese and bake at 375 degrees F (190 degrees C) for 10-15 minutes (until cheese starts to bubble and brown.)
SERVE IT UP!!!! Maybe Over rice or buttered noodles and maybe with some corona!!!
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Sunday, February 15, 2009
Fresh veggie risotto
This recipe is for 4. Save the leftovers in a zip lock bag in the freezer for a “just heat it up meal” for someday when you just don’t feel like cooking or don’t have the time.
2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, chopped
1 small carrot peeled and diced
1 cup rice
1/2 cup dry white wine
4 cups hot chicken stock
1 cup broccoli florets
3/4 cup frozen peas thawed to room temp (if you’re short on time just run some cold water over them)
1 cup thinly sliced zucchini
1 cup fresh green beans cut into 1 inch pieces
1/3 cup shredded cheese (mozzarella or ricotta or feta crumbled or whatever)
1 tablespoon dried parsley (or basil)
Put the peas out to thaw. Chop up the veggies. Put the stock on the stove (med. heat) to get hot. Reduce it to hold it at simmering.
The veggies, all except for the onion and garlic, are all optional. I’ve done it often with just the peas. You just have to remember to put carrots, if you decide to use them, in with the onions and garlic to let them cook with the rice.
Heat olive oil in a heavy-bottomed saucepan over medium heat. Add the onion, garlic and carrots; cook and stir until onion is translucent, about 1-1/2 minutes. Pour in the rice, and stir until all the rice is coated in oil. Stir in the white wine.
Cook and stir until the wine has reduced to half, then stir in one third of the simmering chicken stock; continue stirring until mostly absorbed by the rice. Repeat this process twice more, stirring constantly. Stirring in the broth should take maybe 15 minutes in all. If you run out of stock before the rice is done you can water instead. Add the broccoli, peas, zucchini, and green beans during the last 5 minutes of cooking, and cook until rice is tender. Stir in the cheese and parsley before serving.
I’ve, at times, added cut up leftover, thawed, cooked chicken or shrimp to this when I add the veggies.
YOU’RE GOOD!!!! SERVE IT UP WITH SOME ITALIN BREAD AND THE REST OF THE BOTTLE (or 2) OF WHITE WINE!!!
This recipe is for 4. Save the leftovers in a zip lock bag in the freezer for a “just heat it up meal” for someday when you just don’t feel like cooking or don’t have the time.
2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, chopped
1 small carrot peeled and diced
1 cup rice
1/2 cup dry white wine
4 cups hot chicken stock
1 cup broccoli florets
3/4 cup frozen peas thawed to room temp (if you’re short on time just run some cold water over them)
1 cup thinly sliced zucchini
1 cup fresh green beans cut into 1 inch pieces
1/3 cup shredded cheese (mozzarella or ricotta or feta crumbled or whatever)
1 tablespoon dried parsley (or basil)
Put the peas out to thaw. Chop up the veggies. Put the stock on the stove (med. heat) to get hot. Reduce it to hold it at simmering.
The veggies, all except for the onion and garlic, are all optional. I’ve done it often with just the peas. You just have to remember to put carrots, if you decide to use them, in with the onions and garlic to let them cook with the rice.
Heat olive oil in a heavy-bottomed saucepan over medium heat. Add the onion, garlic and carrots; cook and stir until onion is translucent, about 1-1/2 minutes. Pour in the rice, and stir until all the rice is coated in oil. Stir in the white wine.
Cook and stir until the wine has reduced to half, then stir in one third of the simmering chicken stock; continue stirring until mostly absorbed by the rice. Repeat this process twice more, stirring constantly. Stirring in the broth should take maybe 15 minutes in all. If you run out of stock before the rice is done you can water instead. Add the broccoli, peas, zucchini, and green beans during the last 5 minutes of cooking, and cook until rice is tender. Stir in the cheese and parsley before serving.
I’ve, at times, added cut up leftover, thawed, cooked chicken or shrimp to this when I add the veggies.
YOU’RE GOOD!!!! SERVE IT UP WITH SOME ITALIN BREAD AND THE REST OF THE BOTTLE (or 2) OF WHITE WINE!!!
Lemon and garlic roasted chicken
quick and easy meals for 1 or 2
If you have a busy schedule and live alone or with 1 other, nice meals that are quick and easy might keep you from doing packaged or fast food. You will enjoy your meals more, eat healthier and impress your "other". I'll be posting new recipes and advice to save you from the fast food syndrom.
It’s Sunday and you have a little more time. You want to have a little bit more of a special meal for a real “sit down” dinner.
This is easy and makes you look like a chef.
If you don’t already have one, get a meat thermometer. If it’s time to cook and you don’t have one I’ll tell you how to tell when it’s done. But, get a meat thermometer for the future chicken, turkey and pork roasting.
1 whole chicken
4 cloves garlic lightly smashed (just enough to break the skin
1 lemon
3 Tbsp. White wine
1 Tbsp. dried rosemary
tooth picks
salt
pepper
Pre heat the oven to 375 degrees.
Throw away the neck and gizzards. Rub the outside and the inside with salt and pepper. Put inside the chicken, the garlic, the lemon cut in half, the wine and the rosemary. Seal up the front and the back openings with the toothpicks to keep the liquids inside the little guy. Put in a roasting pan or an all metal fry pan and put in the oven. When you have about 175 on the meat thermometer or if when you poke the breast with a cooks fork little or no liquid comes out and what does is clear or when you pry a leg away from the body there is no pink and it is moist but no liquids to be seen, remove from the oven and let sit about 10 minutes before cutting up.
2 med to large potatoes (depends on if you have company or not)
4 pats of butter
1 Tbsp. dried parsley flakes
2 Tbsp. grated cheese
After about an hour of chicken in the oven time.
Cut the potatoes in half lengthways first and then into thick slices.
The chicken is going to take about an hour and a half, so, after about an hour put them on the stove covered with water. Bring to a boil and then turn down the heat a little if necessary to keep from boiling over. When done ( tender when poked with a fork) strain and return to the pot. Put in the butter, cheese and parsley and mix it up. If the chicken isn’t done yet, put the pot on top of the stove with a little water in the bottom of the pot and a cover of some kind and very low heat ‘til ready to serve.
A handful of fresh green beans per serving, with the stem end trimmed off.
1 Tbsp. of sliced almonds per serving (optional)
1 pat of butter per serving
After about 5 minutes of potato cooking time.
Bring a pot of water to a boil. Add some salt and the beans. When the beans are almost done enough to eat, strain and return to the pot. Put in the butter and the almonds. If the chicken isn’t done, put on a very low burner with a little water in the bottom and covered ‘til we have all the dishes ready to go.
Whack up the chicken.
SERVE IT UP!!!!! With some crusty bread and the rest of that white wine!!!!
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quick and easy meals for 1 or 2
If you have a busy schedule and live alone or with 1 other, nice meals that are quick and easy might keep you from doing packaged or fast food. You will enjoy your meals more, eat healthier and impress your "other". I'll be posting new recipes and advice to save you from the fast food syndrom.
It’s Sunday and you have a little more time. You want to have a little bit more of a special meal for a real “sit down” dinner.
This is easy and makes you look like a chef.
If you don’t already have one, get a meat thermometer. If it’s time to cook and you don’t have one I’ll tell you how to tell when it’s done. But, get a meat thermometer for the future chicken, turkey and pork roasting.
1 whole chicken
4 cloves garlic lightly smashed (just enough to break the skin
1 lemon
3 Tbsp. White wine
1 Tbsp. dried rosemary
tooth picks
salt
pepper
Pre heat the oven to 375 degrees.
Throw away the neck and gizzards. Rub the outside and the inside with salt and pepper. Put inside the chicken, the garlic, the lemon cut in half, the wine and the rosemary. Seal up the front and the back openings with the toothpicks to keep the liquids inside the little guy. Put in a roasting pan or an all metal fry pan and put in the oven. When you have about 175 on the meat thermometer or if when you poke the breast with a cooks fork little or no liquid comes out and what does is clear or when you pry a leg away from the body there is no pink and it is moist but no liquids to be seen, remove from the oven and let sit about 10 minutes before cutting up.
2 med to large potatoes (depends on if you have company or not)
4 pats of butter
1 Tbsp. dried parsley flakes
2 Tbsp. grated cheese
After about an hour of chicken in the oven time.
Cut the potatoes in half lengthways first and then into thick slices.
The chicken is going to take about an hour and a half, so, after about an hour put them on the stove covered with water. Bring to a boil and then turn down the heat a little if necessary to keep from boiling over. When done ( tender when poked with a fork) strain and return to the pot. Put in the butter, cheese and parsley and mix it up. If the chicken isn’t done yet, put the pot on top of the stove with a little water in the bottom of the pot and a cover of some kind and very low heat ‘til ready to serve.
A handful of fresh green beans per serving, with the stem end trimmed off.
1 Tbsp. of sliced almonds per serving (optional)
1 pat of butter per serving
After about 5 minutes of potato cooking time.
Bring a pot of water to a boil. Add some salt and the beans. When the beans are almost done enough to eat, strain and return to the pot. Put in the butter and the almonds. If the chicken isn’t done, put on a very low burner with a little water in the bottom and covered ‘til we have all the dishes ready to go.
Whack up the chicken.
SERVE IT UP!!!!! With some crusty bread and the rest of that white wine!!!!
Learn how to easily find wines of $50 quality for $10 or less. http://j5355y.winebook1.hop.clickbank.net/
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Friday, February 13, 2009
quick and easy meals for 1 or 2
If you have a busy schedule and live alone or with 1 other, nice meals that are quick and easy might keep you from doing packaged or fast food. You will enjoy your meals more, eat healthier and impress your "other". I'll be posting new recipes and advice to save you from the fast food syndrom.
Baked Scallops Recipe
8-10 sea (the bigger ones) scallops
olive oil for the fry pan
1/2cup white wine
Salt
3 Tbsp butter, separated 1 ½ Tbsp and 1 1/2 Tbsp
½ medium onion, chopped fine
2 1/2 Tbsp flour
1/2 cup fine bread crumbs
Preheat oven to 400°F. drizzle a little olive oil in medium Sauté or frying pan. Medium heat. Put in the scallops. Add the wine and a pinch of salt. Bring to a boil, reduce heat to a simmer, cover and simmer for 4 minutes. No longer. Remove the scallops to a casserole baking dish or if you don’t have one of those an all metal fry pan will work. Pour off the cooking liquid to a separate container and reserve.
Heat 1 1/2 Tbsp butter in the sauté or frying pan on medium heat. Add the onions and cook until wilted, a couple minutes.
Slowly sprinkle the flour and add the cooking liquid over the butter onion mixture, whisking (if no whisk use a pancake flipper) vigorously while you do so. As soon as the sauce is thickened, add it to the scallops in the baking dish/pan. Stir carefully to get the scallops into the sauce.
Sprinkle bread crumbs over the scallops and dot with the remaining butter. Bake in the oven at 400°F until bubbly and brown, approximately 15 minutes.
Your veggie tonight is a salad of your choice. Lettuce, tomato, onions, spinach, broccoli, zucchini, anything you want with your favorite dressing. Do this while the scallops are in the oven.
Serves 2
Serve it up!!! With lemon slices, salad and the rest of the white wine!!
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If you have a busy schedule and live alone or with 1 other, nice meals that are quick and easy might keep you from doing packaged or fast food. You will enjoy your meals more, eat healthier and impress your "other". I'll be posting new recipes and advice to save you from the fast food syndrom.
Baked Scallops Recipe
8-10 sea (the bigger ones) scallops
olive oil for the fry pan
1/2cup white wine
Salt
3 Tbsp butter, separated 1 ½ Tbsp and 1 1/2 Tbsp
½ medium onion, chopped fine
2 1/2 Tbsp flour
1/2 cup fine bread crumbs
Preheat oven to 400°F. drizzle a little olive oil in medium Sauté or frying pan. Medium heat. Put in the scallops. Add the wine and a pinch of salt. Bring to a boil, reduce heat to a simmer, cover and simmer for 4 minutes. No longer. Remove the scallops to a casserole baking dish or if you don’t have one of those an all metal fry pan will work. Pour off the cooking liquid to a separate container and reserve.
Heat 1 1/2 Tbsp butter in the sauté or frying pan on medium heat. Add the onions and cook until wilted, a couple minutes.
Slowly sprinkle the flour and add the cooking liquid over the butter onion mixture, whisking (if no whisk use a pancake flipper) vigorously while you do so. As soon as the sauce is thickened, add it to the scallops in the baking dish/pan. Stir carefully to get the scallops into the sauce.
Sprinkle bread crumbs over the scallops and dot with the remaining butter. Bake in the oven at 400°F until bubbly and brown, approximately 15 minutes.
Your veggie tonight is a salad of your choice. Lettuce, tomato, onions, spinach, broccoli, zucchini, anything you want with your favorite dressing. Do this while the scallops are in the oven.
Serves 2
Serve it up!!! With lemon slices, salad and the rest of the white wine!!
Try the “Official Secret Restaurant Recipes”. These copycat restaurant recipes really work. http://j5355y.2cook.hop.clickbank.net/
How to organize and get the most out of grocery coupons: http://j5355y.brpublish.hop.clickbank.net/
Over 750 secret copycat recipes from your favorite restaurants. http://j5355y.drecipes.hop.clickbank.net/
Learn how to easily find wines of $50 quality for $10 or less. http://j5355y.winebook1.hop.clickbank.net/
Fat fighting foods. Detailed information on the foods that burn fat. Excellent conversions for diet, weight loss and fitness. http://j5355y.fatfight.hop.clickbank.net/
quick and easy meals for 1 or 2
If you have a busy schedule and live alone or with 1 other, nice meals that are quick and easy might keep you from doing packaged or fast food. You will enjoy your meals more, eat healthier and impress your "other". I'll be posting new recipes and advice to save you from the fast food syndrom.
Chicken cutlets with tomato topping (or on the side) with baked potato chips serves 2. If it’s just you tonight, save the leftovers for a “just heat it up” meal.
This looks and sounds harder than it is. Read the whole recipe then just do it!
Use some “chicken tenders” (4-6). You can get them fresh. I like to buy these frozen and keep a bag in the freezer. On the morning that I know I’m going to use them in that nights dinner I take what I’m going to use out of the freezer and in to the fridge and they’re ready for me that evening. If I forgot, I just put them in some cold water for about 10 minutes.
Get the Baked potato chips started
I like these and they’re easy to make
Get the oven going at 400 degrees
1 large Idaho potato, scrubbed
1/3 cup extra virgin olive oil for brushing potatoes
1 tbsp. rosemary finely chopped
dried basil
garlic powder
paprika
black pepper
You can use any kind of seasonings you like. After experimenting, I like these.
Thinly slice the potatoes lengthwise 1/8-inch thick. Arrange potatoes in a single layer on nonstick baking sheet or spray pam or wipe olive on a regular one. Brush the potatoes with olive oil. Sprinkle ½ of the seasonings on. Bake potatoes turning once and putting the rest of the seasonings on. 10 to 15 minutes a side until as crisp as you like it.
For The Cutlets:
4-6 chicken tenders.
1 1/2 cups Progresso Italian bread crumbs or any kind of plain or seasoned that you like.
1 Egg
1 Tablespoons Olive Oil or “pam” spray
Spread the olive oil or spray "pam" in a flat casserole dish or pan large enough to hold all of the tenders. Put the breadcrumbs on a large plate.
Beat the eggs in a small bowl and dip the chicken first into the eggs, then the breadcrumbs and press with your fingertips to help the crumbs adhere.
Bake in the oven for about 10 minutes until the tenders are browned on one side and turn. Cook an additional 7 to 10 minutes or until they are cooked through.
For The Tomato Topping:
1 Pint (about 2 cups) Cherry Tomatoes, Washed And Sliced In Half
1 Garlic Cloves, Peeled And Minced or sprinkle on some garlic powder
Sea Salt & Cracked Black Pepper
1 Tbsp. Cup dried Basil Or Parsley
Mix it all up in a bowl and have it ready for the chicken when it comes out of the oven.
The potatoes and the chicken should be done about the same time. Top the chicken with the tomato topping.
SERVE IT UP!!!!! With some crusty bread. I like some Merlot or Chianti with this.
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If you have a busy schedule and live alone or with 1 other, nice meals that are quick and easy might keep you from doing packaged or fast food. You will enjoy your meals more, eat healthier and impress your "other". I'll be posting new recipes and advice to save you from the fast food syndrom.
Chicken cutlets with tomato topping (or on the side) with baked potato chips serves 2. If it’s just you tonight, save the leftovers for a “just heat it up” meal.
This looks and sounds harder than it is. Read the whole recipe then just do it!
Use some “chicken tenders” (4-6). You can get them fresh. I like to buy these frozen and keep a bag in the freezer. On the morning that I know I’m going to use them in that nights dinner I take what I’m going to use out of the freezer and in to the fridge and they’re ready for me that evening. If I forgot, I just put them in some cold water for about 10 minutes.
Get the Baked potato chips started
I like these and they’re easy to make
Get the oven going at 400 degrees
1 large Idaho potato, scrubbed
1/3 cup extra virgin olive oil for brushing potatoes
1 tbsp. rosemary finely chopped
dried basil
garlic powder
paprika
black pepper
You can use any kind of seasonings you like. After experimenting, I like these.
Thinly slice the potatoes lengthwise 1/8-inch thick. Arrange potatoes in a single layer on nonstick baking sheet or spray pam or wipe olive on a regular one. Brush the potatoes with olive oil. Sprinkle ½ of the seasonings on. Bake potatoes turning once and putting the rest of the seasonings on. 10 to 15 minutes a side until as crisp as you like it.
For The Cutlets:
4-6 chicken tenders.
1 1/2 cups Progresso Italian bread crumbs or any kind of plain or seasoned that you like.
1 Egg
1 Tablespoons Olive Oil or “pam” spray
Spread the olive oil or spray "pam" in a flat casserole dish or pan large enough to hold all of the tenders. Put the breadcrumbs on a large plate.
Beat the eggs in a small bowl and dip the chicken first into the eggs, then the breadcrumbs and press with your fingertips to help the crumbs adhere.
Bake in the oven for about 10 minutes until the tenders are browned on one side and turn. Cook an additional 7 to 10 minutes or until they are cooked through.
For The Tomato Topping:
1 Pint (about 2 cups) Cherry Tomatoes, Washed And Sliced In Half
1 Garlic Cloves, Peeled And Minced or sprinkle on some garlic powder
Sea Salt & Cracked Black Pepper
1 Tbsp. Cup dried Basil Or Parsley
Mix it all up in a bowl and have it ready for the chicken when it comes out of the oven.
The potatoes and the chicken should be done about the same time. Top the chicken with the tomato topping.
SERVE IT UP!!!!! With some crusty bread. I like some Merlot or Chianti with this.
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Wednesday, February 11, 2009
quick and easy meals for 1 or 2
Chicken Cacciatore serves 2
3-6 chicken tenders
Salt and freshly ground black pepper
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
1 Portobello mushroom cap, halved crosswise and thinly sliced
2 cloves garlic, crushed and minced
1/2 cup chicken broth or stock
1 small can crushed tomatoes 12-14 oz ( about 1 1/2 cups)
1 tbls. dried parsley
1 1/2 tsp. dried basil
1/3 pound pasta, cooked to al dente
Italian bread and grated cheese for service
Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper. Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt. Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of chicken broth, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 6 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore
YOU DID IT!!! serve with crusty italian bread and grated cheese and maybe some red wine!!
Chicken Cacciatore serves 2
3-6 chicken tenders
Salt and freshly ground black pepper
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
1 Portobello mushroom cap, halved crosswise and thinly sliced
2 cloves garlic, crushed and minced
1/2 cup chicken broth or stock
1 small can crushed tomatoes 12-14 oz ( about 1 1/2 cups)
1 tbls. dried parsley
1 1/2 tsp. dried basil
1/3 pound pasta, cooked to al dente
Italian bread and grated cheese for service
Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper. Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt. Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of chicken broth, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 6 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore
YOU DID IT!!! serve with crusty italian bread and grated cheese and maybe some red wine!!
quick & easy meal for 1 or 2 - Braised Pork Chops
quick and easy meals for 1 or 2
Braised pork chops serves 2
4-5 tablespoons extra virgin olive oil
2 thick-cut (about an inch), bone-in, pork chops
Salt and pepper
2 medium potatoes, each cut golf ball sized pieces
1 medium red onion, peeled and cut into 4 pieces
1 delicious apples cored and cut into 8 wedges
1 ½ tsp thyme
1/2 cup apple cider
1 cup chicken stock
1 1/2 tablespoons maple syrup or brown sugar
Juice of 1/2 lemon
Place a large, heavy-bottomed pot over medium-high heat with about 2 tablespoons of the olive oil. While the olive oil is heating up, season both sides of the pork chops with salt and pepper and maybe some garlic powder. Add the chops to the pot and brown on all sides. Remove the chops.
Add the potatoes to the pan and cook, stirring occasionally, until golden brown, 4-5 minutes. Add the onions to the pan and cook until golden brown, 4-5 minutes.Add the apples, thyme, apple cider, chicken stock and maple syrup to the pot and bring up to a bubble.
Put the browned pork chops back into the pot, making sure they are covered with liquid. Cover with a tight-fitting lid reduce the heat and let simmer until the chops are cooked through and the potatoes are tender, 10-15 minutes.
Squeeze the juice of the lemon over the pot and give everything a quick stir.
SERVE IT UP!!!! WITH SOME ITALIAN OR SOME OTHER KIND OF GOOD “DIPPIN SAUSE"
Braised pork chops serves 2
4-5 tablespoons extra virgin olive oil
2 thick-cut (about an inch), bone-in, pork chops
Salt and pepper
2 medium potatoes, each cut golf ball sized pieces
1 medium red onion, peeled and cut into 4 pieces
1 delicious apples cored and cut into 8 wedges
1 ½ tsp thyme
1/2 cup apple cider
1 cup chicken stock
1 1/2 tablespoons maple syrup or brown sugar
Juice of 1/2 lemon
Place a large, heavy-bottomed pot over medium-high heat with about 2 tablespoons of the olive oil. While the olive oil is heating up, season both sides of the pork chops with salt and pepper and maybe some garlic powder. Add the chops to the pot and brown on all sides. Remove the chops.
Add the potatoes to the pan and cook, stirring occasionally, until golden brown, 4-5 minutes. Add the onions to the pan and cook until golden brown, 4-5 minutes.Add the apples, thyme, apple cider, chicken stock and maple syrup to the pot and bring up to a bubble.
Put the browned pork chops back into the pot, making sure they are covered with liquid. Cover with a tight-fitting lid reduce the heat and let simmer until the chops are cooked through and the potatoes are tender, 10-15 minutes.
Squeeze the juice of the lemon over the pot and give everything a quick stir.
SERVE IT UP!!!! WITH SOME ITALIAN OR SOME OTHER KIND OF GOOD “DIPPIN SAUSE"
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