quick and easy meals for 1 or 2
Parmesan crusted pork chops
1 large egg
1/2 cup dried Progresso italian style bread crumbs
1/2 cup grated Parmesan sheese
2 (1/2 to 3/4-inch thick) center-cut pork loin chops
salt and black pepper
olive oil
Lemon wedges, for serving both the pork and the asparagus.
Whisk the egg in a pie plate. Place the bread crumbs and cheese in another pie plate and mix them together. Sprinkle the pork chops generously with salt and pepper. Dip the chops into the eggs, then coat completely with the bread crumbs and cheese, patting to make it stick.
Heat about 2 swirls of oil in a large skillet over medium heat. Add pork chops and cook until golden brown, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.
We boiled about 2 cups of water for 1 cup pasta and made All'aglio e Olio . Just mashed and peeled 2 cloves of garlic. Chopped it up and put it in a frying pan with about 1/3 cup olive oil and about a tbsp. of dried basil or 2 of fresh if you have it. When the garlic starts to sizzle take it of the heat. When the pasta is nearly done, soft but still chewy, drain it and add it to the garlic. When the meat is just about done put the pan back on the stove, med heat, for about 3-4 minutes. Tossing pretty frequently.
While all this is going on we cut the bottem halves off and boiled some fresh asparagus. I like to leave it a little chewy. Drained it and added about a tbsp. of butter.
SERVE IT UP!! With some of popop’s homemade bread and some chianti!!
Tuesday, June 30, 2009
Sunday, June 28, 2009
quick and easy meals for 1 or 2
Sunday pork tenderloins
This is what Gammy and I are going to do for our Sunday dinner. It’s easy and good.
The tenderloin. this is for 2 folks just increase it if you’re going to have a family thing or guests over. The pork keeps good as leftovers. We just heat up the slices in a skillet with a little oil for a fast weeknight meal.
Turn the oven on at 450 to heat up.
1 pork tenderloin
about 2-3 Tbsp. olive oil
about 2-3 Tbsp. red wine
a small pinch of red pepper flakes
a little black pepper
dash of salt
juice from ½ a lime and toss in the skin when you’re done squeezing
Put it all in a zip lock bag toss it and squeeze it ‘til it’s mixed up and put it in the fridge.
The potatoes Let’s get them on first. I got this recipe from a friend down here in Mexico and we’re going to try it tonight. People who have had it said it’s great.
1 big or 2 small red potatoes
1 tsp cornstarch
1 tsp fresh rosemary or 1 ½ of dried
1/2 teaspoon garlic powder
dash of salt and a dash of pepper
2 tablespoon olive oil
this is the recipe but I add more of everything as well as some grated parmesan. Cut the spuds into uniform pieces (I cut them into about 1" pieces) put all ingredients into large ziplock and shake the hell out of it until all pieces are coated put on a baking sheet in a single layer. Bake for 30 minutes, stirring once halfway thru baking,
Now start the pork cooking. You can do it on the grill outside, on a stove top grill (my favorite), in frying pan or under the broiler. After you put it on pour a little bit of the marinade on the meat then throw the marinade away. The meat is going to take about 15 – 20 minutes. If you have any doubts about when it’s done just cut it in half. There should be just a trace of pink in the center.
We’re going to saute some eggplant and zucchini with some garlic in a frying pan with some good olive oil.
1 small eggplant ends cut off, skinned and sliced.
1 med zucchini the same
2 cloves of garlic peeled and sliced
2 tbsp. chopped fresh basil or 1 of dried
salt and pepper
2 swirls of olive oil in a frying pan med high heat
You can add any veggie you want to this just remember some of them take longer to cook, like carrots and broccoli so you start them before the others and get them a little soft before you start the other stuff. We add some Parmesan cheese to it and toss it a few times just before serving. You can start this any time and if it looks like it’s going to be done too soon just stop before it’s cooked all the way and put it aside until everything else is done and put it back on with a med high heat and toss it a few times while it heats up and you slice the pork.
SERVE IT UP!! With some good crusty bread and the rest of that wine!!
Sunday pork tenderloins
This is what Gammy and I are going to do for our Sunday dinner. It’s easy and good.
The tenderloin. this is for 2 folks just increase it if you’re going to have a family thing or guests over. The pork keeps good as leftovers. We just heat up the slices in a skillet with a little oil for a fast weeknight meal.
Turn the oven on at 450 to heat up.
1 pork tenderloin
about 2-3 Tbsp. olive oil
about 2-3 Tbsp. red wine
a small pinch of red pepper flakes
a little black pepper
dash of salt
juice from ½ a lime and toss in the skin when you’re done squeezing
Put it all in a zip lock bag toss it and squeeze it ‘til it’s mixed up and put it in the fridge.
The potatoes Let’s get them on first. I got this recipe from a friend down here in Mexico and we’re going to try it tonight. People who have had it said it’s great.
1 big or 2 small red potatoes
1 tsp cornstarch
1 tsp fresh rosemary or 1 ½ of dried
1/2 teaspoon garlic powder
dash of salt and a dash of pepper
2 tablespoon olive oil
this is the recipe but I add more of everything as well as some grated parmesan. Cut the spuds into uniform pieces (I cut them into about 1" pieces) put all ingredients into large ziplock and shake the hell out of it until all pieces are coated put on a baking sheet in a single layer. Bake for 30 minutes, stirring once halfway thru baking,
Now start the pork cooking. You can do it on the grill outside, on a stove top grill (my favorite), in frying pan or under the broiler. After you put it on pour a little bit of the marinade on the meat then throw the marinade away. The meat is going to take about 15 – 20 minutes. If you have any doubts about when it’s done just cut it in half. There should be just a trace of pink in the center.
We’re going to saute some eggplant and zucchini with some garlic in a frying pan with some good olive oil.
1 small eggplant ends cut off, skinned and sliced.
1 med zucchini the same
2 cloves of garlic peeled and sliced
2 tbsp. chopped fresh basil or 1 of dried
salt and pepper
2 swirls of olive oil in a frying pan med high heat
You can add any veggie you want to this just remember some of them take longer to cook, like carrots and broccoli so you start them before the others and get them a little soft before you start the other stuff. We add some Parmesan cheese to it and toss it a few times just before serving. You can start this any time and if it looks like it’s going to be done too soon just stop before it’s cooked all the way and put it aside until everything else is done and put it back on with a med high heat and toss it a few times while it heats up and you slice the pork.
SERVE IT UP!! With some good crusty bread and the rest of that wine!!
Thursday, June 25, 2009
quick and easy meals for 1 or 2
chicken, pasta and pesto serves 4,,,, so we can have some leftovers in the fridge maybe.
We had never done this before but we were trying to make what we had in the fridge work for something good. So this is it, and it turned out great!!
6-8 chicken tenders cut into about 3/4 inch pieces
1 and 1/2 cup flour
about a tbsp. garlic powder
about a Tbsp. of pepper
For the pesto
a big handfull of fresh basil chopped or about 2 tbsp. of dried
2-3 cloves of garlic, real finely chopped up
about 3/4 cup olive oil
mix these in a small bowl and put aside
About 3/4 lb of pasta
Put a pot for the pasta ( we used penne) on to boil with a dash of salt.
Put a large frying pan on to heat up med/high with about 2 swirls of olive oil.
Put the flour, garlic powder and the pepper in a large dinner plate and dredge the chicken in it. Then put the chicken in the frying pan and toss a few times as it cooks. When done remove from the pan and put aside. The water should be boiling by now. Start the pasta and don't forget to stir it right away and then frequently as it cooks. Clean out the pan with only water and wipe it dry. Put it back on the stove med heat. Add the oil, basil and garlic mixture (pesto) to the pan get it sizzling and add the chicken. Toss to coat everything. When the pasta is soft but chewy drain it and add it to the frying pan with the chicken. toss to coat the pasta then toss frequently to finish cooking the pasta.
SERVE IT UP!! with some good bread, salad and some wine!! We loved it!!
chicken, pasta and pesto serves 4,,,, so we can have some leftovers in the fridge maybe.
We had never done this before but we were trying to make what we had in the fridge work for something good. So this is it, and it turned out great!!
6-8 chicken tenders cut into about 3/4 inch pieces
1 and 1/2 cup flour
about a tbsp. garlic powder
about a Tbsp. of pepper
For the pesto
a big handfull of fresh basil chopped or about 2 tbsp. of dried
2-3 cloves of garlic, real finely chopped up
about 3/4 cup olive oil
mix these in a small bowl and put aside
About 3/4 lb of pasta
Put a pot for the pasta ( we used penne) on to boil with a dash of salt.
Put a large frying pan on to heat up med/high with about 2 swirls of olive oil.
Put the flour, garlic powder and the pepper in a large dinner plate and dredge the chicken in it. Then put the chicken in the frying pan and toss a few times as it cooks. When done remove from the pan and put aside. The water should be boiling by now. Start the pasta and don't forget to stir it right away and then frequently as it cooks. Clean out the pan with only water and wipe it dry. Put it back on the stove med heat. Add the oil, basil and garlic mixture (pesto) to the pan get it sizzling and add the chicken. Toss to coat everything. When the pasta is soft but chewy drain it and add it to the frying pan with the chicken. toss to coat the pasta then toss frequently to finish cooking the pasta.
SERVE IT UP!! with some good bread, salad and some wine!! We loved it!!
Wednesday, June 24, 2009
quick and easy meals for 1 or 2
Penne pasta with vodka sauce
I love this. You can put some shrimp in with the onions when you put them in to fry. They’ll cook just right by the time you’re all done.
1/2quart marinara sauce make your own (get the recipe from the archives) or get some store bought
1/2cup vodka
about 2 Tbsp. finely chopped onion (optional)
1/4 cup heavy cream, at room temperature ia best
1/3 cup grated Parmesan
½ -1/3 pound penne pasta
In a med/large frying pan put about 1 swirl of olive oil. Heat it at med. add the onions (and shrimp if your going that way) fry until the onions are translucent. Reduce the heat to low and add the tomato sauce and vodka simmer until the mixture reduces by about 1/4, stirring often, about 15 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
Meanwhile, cook the pasta in a pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and put it in the pan with the sauce, and toss to coat.
SERVE IT UP!! With some good crusty Italian bread, some salad and some Chianti!!
Penne pasta with vodka sauce
I love this. You can put some shrimp in with the onions when you put them in to fry. They’ll cook just right by the time you’re all done.
1/2quart marinara sauce make your own (get the recipe from the archives) or get some store bought
1/2cup vodka
about 2 Tbsp. finely chopped onion (optional)
1/4 cup heavy cream, at room temperature ia best
1/3 cup grated Parmesan
½ -1/3 pound penne pasta
In a med/large frying pan put about 1 swirl of olive oil. Heat it at med. add the onions (and shrimp if your going that way) fry until the onions are translucent. Reduce the heat to low and add the tomato sauce and vodka simmer until the mixture reduces by about 1/4, stirring often, about 15 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
Meanwhile, cook the pasta in a pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and put it in the pan with the sauce, and toss to coat.
SERVE IT UP!! With some good crusty Italian bread, some salad and some Chianti!!
Tuesday, June 23, 2009
quick and easy meals for 1 or 2
Salmon fillets baked in foil
This is easy, fast and real good. Serves 2. It doesn’t work as leftovers so just make what you need tonight. We’re going to do it tonight with tilapia fillets. Down here in Mexico salmon is too expensive and not fresh.
2 (5-6 ounces each) salmon fillets
olive oil
Salt and pepper
2 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
1 small onion or 2 shallots chopped
juice from 1 lemon
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
white wine
Preheat the oven to 400 degrees F.
Sprinkle salmon with some olive oil, salt, and pepper. Stir the tomatoes, onions (or shallots), about 2 tablespoons of oil, lemon juice, about 2 Tbsp. white wine, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, on a sheet of foil. Wrap the ends of the foil to form a spiral or bowl shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large flipper or spatula, transfer the fish packets to plates and serve. We usually do some fried potatoes with onions and rosemary added when the potatoes are about half done.
SERVE IT UP!! With some salad, good bread and the rest of that white wine!!
Salmon fillets baked in foil
This is easy, fast and real good. Serves 2. It doesn’t work as leftovers so just make what you need tonight. We’re going to do it tonight with tilapia fillets. Down here in Mexico salmon is too expensive and not fresh.
2 (5-6 ounces each) salmon fillets
olive oil
Salt and pepper
2 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
1 small onion or 2 shallots chopped
juice from 1 lemon
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
white wine
Preheat the oven to 400 degrees F.
Sprinkle salmon with some olive oil, salt, and pepper. Stir the tomatoes, onions (or shallots), about 2 tablespoons of oil, lemon juice, about 2 Tbsp. white wine, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, on a sheet of foil. Wrap the ends of the foil to form a spiral or bowl shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large flipper or spatula, transfer the fish packets to plates and serve. We usually do some fried potatoes with onions and rosemary added when the potatoes are about half done.
SERVE IT UP!! With some salad, good bread and the rest of that white wine!!
Sunday, June 21, 2009
quick and easy meals for 1 or 2
Pasta a la Carbonara serves 2. Double it for more people or save leftovers in the freezer for a weeknight fast meal
1/2 pound pancetta (or bacon in a pinch), diced into cubes or cut crossways in about ½ inch chunks if bacon.
salt and pepper
3 eggs, at room temperature
1/4 cup heavy cream, at room temperature
3/4 cup freshly grated Parmesan
½ - 1/3 pound dried penne pasta
2 tbsp. chopped fresh parsley or 1 tbsp. dried
Heat a large pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with pepper and remove pan from heat.
In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in most of the Parmesan, saving some for garnish.
Cook the pasta until al dente, about 8 to 10 minutes. Drain pasta and return it back to the pot. Add the browned pancetta and mix well. Add the cream stuff and stir it up to coat the pasta completely. Work fast while the pasta is still warm so that the stuff will cook, but not curdle. Add the rest of the Parmesan and chopped parsley.
SERVE IT UP !!! with some of poppop’s homemade bread, some salad and some good wine or average wine or beer or whatever!!
Pasta a la Carbonara serves 2. Double it for more people or save leftovers in the freezer for a weeknight fast meal
1/2 pound pancetta (or bacon in a pinch), diced into cubes or cut crossways in about ½ inch chunks if bacon.
salt and pepper
3 eggs, at room temperature
1/4 cup heavy cream, at room temperature
3/4 cup freshly grated Parmesan
½ - 1/3 pound dried penne pasta
2 tbsp. chopped fresh parsley or 1 tbsp. dried
Heat a large pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with pepper and remove pan from heat.
In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in most of the Parmesan, saving some for garnish.
Cook the pasta until al dente, about 8 to 10 minutes. Drain pasta and return it back to the pot. Add the browned pancetta and mix well. Add the cream stuff and stir it up to coat the pasta completely. Work fast while the pasta is still warm so that the stuff will cook, but not curdle. Add the rest of the Parmesan and chopped parsley.
SERVE IT UP !!! with some of poppop’s homemade bread, some salad and some good wine or average wine or beer or whatever!!
Friday, June 19, 2009
quick and easy meals for 1 or 2
Linguine with Shrimp and Lemon Oil
This is fast, easy and great!! I know we've done this, sorta, before, but this is a little bit of a twist to it, and it's easy!!
1/4 cup extra-virgin olive oil
zest from 1 lemon,
For the pasta:
1/2 pound linguine pasta
2 tablespoons olive oil
½ small onion or 2 shallots, diced
2 garlic cloves, minced
½- 1/3 lb. frozen shrimp
1/4 cup lemon juice (about 2 lemons)
zest from 1 lemon,
salt and pepper
2 ounces arugula or baby spinach (about 2 packed cups)
1/4 cup chopped fresh parsley or 2 tbsp. dried
Combine the olive oil and the lemon zest in a small bowl put it aside.
For the pasta:
Bring a med/large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, save about a cup of the water.
Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the onions and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. add the saved lemon olive oil to the pasta. Add the chopped parsley to the pasta and toss to combine. Add alittle of the pasta water if it is too thick or dry. Serve immediately.
With some good crusty bread and some white wine!!!
Linguine with Shrimp and Lemon Oil
This is fast, easy and great!! I know we've done this, sorta, before, but this is a little bit of a twist to it, and it's easy!!
1/4 cup extra-virgin olive oil
zest from 1 lemon,
For the pasta:
1/2 pound linguine pasta
2 tablespoons olive oil
½ small onion or 2 shallots, diced
2 garlic cloves, minced
½- 1/3 lb. frozen shrimp
1/4 cup lemon juice (about 2 lemons)
zest from 1 lemon,
salt and pepper
2 ounces arugula or baby spinach (about 2 packed cups)
1/4 cup chopped fresh parsley or 2 tbsp. dried
Combine the olive oil and the lemon zest in a small bowl put it aside.
For the pasta:
Bring a med/large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, save about a cup of the water.
Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the onions and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. add the saved lemon olive oil to the pasta. Add the chopped parsley to the pasta and toss to combine. Add alittle of the pasta water if it is too thick or dry. Serve immediately.
With some good crusty bread and some white wine!!!
Thursday, June 18, 2009
quick and easy meals for 1 or 2
Bechamel Sauce
This just a basic white cream sauce. But, you can do so many different things with it. Italian cooking uses it often in lasagna and I’ve seen it as the first layer before the red sauce and mozzarella on top of veal or chicken when making parmesan. If you jazz it up a little it is good with pasta and shrimp or cooked chicken chunks mixed in. I like it with basil and a good bit of parmesan cheese.
About 4 Tbsp. butter
1/4 cup flour
2 cups milk
Salt and pepper
basil (about 2 Tbsp. chopped up fresh or 1 of dried)
about ¾ cup of grated parmesan cheese
Melt the butter in a heavy pot over low heat. After it is melted and bubbling, add the flour and whisk it in. Cook for a minute or two until the flour just begins to get a little color. Slowly add the milk, whisking to prevent lumps from forming. Add the basil and grated parmesan cheese. Or you can mix in pesto if you want. That’s real good when over pasta.Continue to simmer until the sauce begins to thicken, stirring often. Season with a pinch of salt and pepper.
Set aside until you are ready to use it.
Bechamel Sauce
This just a basic white cream sauce. But, you can do so many different things with it. Italian cooking uses it often in lasagna and I’ve seen it as the first layer before the red sauce and mozzarella on top of veal or chicken when making parmesan. If you jazz it up a little it is good with pasta and shrimp or cooked chicken chunks mixed in. I like it with basil and a good bit of parmesan cheese.
About 4 Tbsp. butter
1/4 cup flour
2 cups milk
Salt and pepper
basil (about 2 Tbsp. chopped up fresh or 1 of dried)
about ¾ cup of grated parmesan cheese
Melt the butter in a heavy pot over low heat. After it is melted and bubbling, add the flour and whisk it in. Cook for a minute or two until the flour just begins to get a little color. Slowly add the milk, whisking to prevent lumps from forming. Add the basil and grated parmesan cheese. Or you can mix in pesto if you want. That’s real good when over pasta.Continue to simmer until the sauce begins to thicken, stirring often. Season with a pinch of salt and pepper.
Set aside until you are ready to use it.
Wednesday, June 17, 2009
quick and easy meals for 1 or 2
Tilapia kinda Fra Diablo
This is what Gammy and I did tonight. We had never done it this way before, but it turned out great and it was real easy.
4 Tilapia fillets ( we keep some in the freezer)
About 2 ½ cups marinara sauce (we keep some of that in the freezer too) or you could get some ready made in the store. I like Butoni.
About 1/3 – ½ pound of pasta
Put the water on for the pasta with a dash of salt in it.
Put the sauce in a frying pan big enough to handle the fish. Add about a tbsp. of red pepper flakes. More or less or none , depends how fra Diablo you like it. I squeezed a half of a lime in it.
When the water boils put the pasta in. don’t forget to stir it right away so it don’t stick together. When the sauce simmers put the fish in. cook it about 2-3 min. per side. The pasta should be done. strain it, put it back in the pot and add a little of the sauce to keep it from sticking together. Serve it with some of the sauce on the fish and some more on the pasta.
Serve it up!! With some salad, crusty bread (maybe poppop’s homemade) and some wine!!!
Tilapia kinda Fra Diablo
This is what Gammy and I did tonight. We had never done it this way before, but it turned out great and it was real easy.
4 Tilapia fillets ( we keep some in the freezer)
About 2 ½ cups marinara sauce (we keep some of that in the freezer too) or you could get some ready made in the store. I like Butoni.
About 1/3 – ½ pound of pasta
Put the water on for the pasta with a dash of salt in it.
Put the sauce in a frying pan big enough to handle the fish. Add about a tbsp. of red pepper flakes. More or less or none , depends how fra Diablo you like it. I squeezed a half of a lime in it.
When the water boils put the pasta in. don’t forget to stir it right away so it don’t stick together. When the sauce simmers put the fish in. cook it about 2-3 min. per side. The pasta should be done. strain it, put it back in the pot and add a little of the sauce to keep it from sticking together. Serve it with some of the sauce on the fish and some more on the pasta.
Serve it up!! With some salad, crusty bread (maybe poppop’s homemade) and some wine!!!
Saturday, June 13, 2009
quick and easy meals for 1 or 2
Baked, Limed Tilapia Fillets
This easy and soooo good!!
We usually do it with french fries and salad.
4 (6 to 8-ounce) tilapia fillets
Salt pepper
1 lime, the zest and the juice
2 tablespoons butter
Directions
Preheat oven to 375 degrees F. pam a baking sheet.
Rinse fish and pat dry; place on the prepared baking sheet. Season each fillet with first a drizzle of white wine, then salt, cracked pepper, lime zest and lime juice. Place a little bit of butter on each fillet and cook in the oven for 10 to 12 minutes.
SERVE IT UP!! don't forget the rest of that white wine!!!
Baked, Limed Tilapia Fillets
This easy and soooo good!!
We usually do it with french fries and salad.
4 (6 to 8-ounce) tilapia fillets
Salt pepper
1 lime, the zest and the juice
2 tablespoons butter
Directions
Preheat oven to 375 degrees F. pam a baking sheet.
Rinse fish and pat dry; place on the prepared baking sheet. Season each fillet with first a drizzle of white wine, then salt, cracked pepper, lime zest and lime juice. Place a little bit of butter on each fillet and cook in the oven for 10 to 12 minutes.
SERVE IT UP!! don't forget the rest of that white wine!!!
Thursday, June 11, 2009
quick and easy meals for 1 or 2
No new recipe tonight, just some news about my sister Loretta (Woogie), her daughter Liz nad Liz's daughter Chloe visiting us. Woogie came over from Pasquaro, where she lives, on Tuesday by bus. It's in Mexico about 4 hours away. We picked her up at the big "autobus" station in Tonala. Just the other side of Guadalajara. Then Liz and Chloe flew in from Albaquerque yesterday and of course we all met them at the airport. We came back to the house. Sat out on the terazza (patio), visited and had pizza. For the crust we had some of poppop's homemade bread. We had some sauce in the freezer and we had gotten some mushrooms for Woogie and Chloe's pizza. So we made 2 pies. 1 onion and zuccini and 1 mushroom and had a little of everybodies favorite. Oh yeh, we had some wine. (Chloe had coke). Stella and Bubba helped us do away with the leftover crust. They are all going to stay for about a week and we look forward to a great visit.
No new recipe tonight, just some news about my sister Loretta (Woogie), her daughter Liz nad Liz's daughter Chloe visiting us. Woogie came over from Pasquaro, where she lives, on Tuesday by bus. It's in Mexico about 4 hours away. We picked her up at the big "autobus" station in Tonala. Just the other side of Guadalajara. Then Liz and Chloe flew in from Albaquerque yesterday and of course we all met them at the airport. We came back to the house. Sat out on the terazza (patio), visited and had pizza. For the crust we had some of poppop's homemade bread. We had some sauce in the freezer and we had gotten some mushrooms for Woogie and Chloe's pizza. So we made 2 pies. 1 onion and zuccini and 1 mushroom and had a little of everybodies favorite. Oh yeh, we had some wine. (Chloe had coke). Stella and Bubba helped us do away with the leftover crust. They are all going to stay for about a week and we look forward to a great visit.
Monday, June 8, 2009
quick and easy meals for 1 or 2
Salmon with salsa verde
This easy, fast and good.
As many salmon steaks or fillets that you have people to feed
Olive oil
Bread crumbs I like Progresso Italian ,, are you tired of hearing that yet?
I handful off arugula or baby spinach
1 large garlic clove
a splash of white wine vinegar or balsamic or red wine whatever
a splash of white wine ,,or red.
1 Tbsp. mustard ( Dijon if you have it)
salt and pepper to taste
pre heat the oven to 375
Brush the salmon with some olive oil then sprinkle on the bread crumbs.
Bake in the oven until done. cooked but still sorta pokable with you finger.
Mix the remaining stuff including a little more of the olive oil in a blender. Serve the salmon with the sauce on top and lemon or lime wedges.
You’re good!! Some fried potatoes and onions, some salad and some crusty Italian bread (or poppop’s homemade) annnddd some good wine!!
Salmon with salsa verde
This easy, fast and good.
As many salmon steaks or fillets that you have people to feed
Olive oil
Bread crumbs I like Progresso Italian ,, are you tired of hearing that yet?
I handful off arugula or baby spinach
1 large garlic clove
a splash of white wine vinegar or balsamic or red wine whatever
a splash of white wine ,,or red.
1 Tbsp. mustard ( Dijon if you have it)
salt and pepper to taste
pre heat the oven to 375
Brush the salmon with some olive oil then sprinkle on the bread crumbs.
Bake in the oven until done. cooked but still sorta pokable with you finger.
Mix the remaining stuff including a little more of the olive oil in a blender. Serve the salmon with the sauce on top and lemon or lime wedges.
You’re good!! Some fried potatoes and onions, some salad and some crusty Italian bread (or poppop’s homemade) annnddd some good wine!!
Saturday, June 6, 2009
quick and easy meals for 1 or 2
Chicken Rollatini
This not a weeknight fast meal, but it’s easy and about 45 minutes. It’s real good and a favorite of Gammy and I.
Boneless, skinless chicken breasts.
Egg or eggs beaten up with a little milk added.
Bread crumbs (I like Progresso Italian)
Sliced mozzarella cheese
Basil ,,fresh is best if you can get it, but dried will work in a pinch
Some prosciutto slices
White wine
Pre heat the oven to 375
You gotta pound the chicken. Sorry ‘bout that. Get as many boneless, skinless chicken breasts as people you are going to feed. Slice the breasts in half. I put them on a cutting board, hold it in place with the palm of my hand and duck down and take a peek so I get the knife right and slice it in half. Then put plastic wrap (or I just use a plastic bag from the store split open) under and over the chicken pound it to about 3/8 or ¼ inch thick. You could get one of those meat smasher mallets in the store or just use the bottom of a pot or the side of a hammer. The chicken won’t know the difference.
Heat up a frying pan med high and about 2 swirls of olive oil. Dip the chicken in the egg stuff then the bread crumbs then put it in the heated up oil. Brown on both side and let drain on some paper towels while you do the rest of the chicken.
Turn off the heat to the pan, but leave it on the stove. We’re going to make a great sauce to top the rollatinis. Lay a slice of the cheese, a slice of prosiutto and a couple of basil leaves, or a generous sprinkle of dried, on a chicken slice. Roll it up and stick it shut with some wooden toothpicks. Put them on a pamed cookie sheet and bake for about 20-25 minutes.
Drain off all but a little bit of the oil leaving the crumbs from the chicken in the pan. Heat it up med heat. Put about a tbsp. of butter and about a half cup of white wine in get it simmering while you scrap the bottom of the pan to deglaze it while the wine reduces. Salt and pepper to taste. Thicken it with a little pinch of flour if necessary. Set it aside where it will keep warm but not simmer while you multi task. Have your pasta or potatoes and your veggie doing while the rollatinis are baking.
Everything should be done by now.
SERVE IT UP!! With some good crusty bread and the rest of that white wine!!
Chicken Rollatini
This not a weeknight fast meal, but it’s easy and about 45 minutes. It’s real good and a favorite of Gammy and I.
Boneless, skinless chicken breasts.
Egg or eggs beaten up with a little milk added.
Bread crumbs (I like Progresso Italian)
Sliced mozzarella cheese
Basil ,,fresh is best if you can get it, but dried will work in a pinch
Some prosciutto slices
White wine
Pre heat the oven to 375
You gotta pound the chicken. Sorry ‘bout that. Get as many boneless, skinless chicken breasts as people you are going to feed. Slice the breasts in half. I put them on a cutting board, hold it in place with the palm of my hand and duck down and take a peek so I get the knife right and slice it in half. Then put plastic wrap (or I just use a plastic bag from the store split open) under and over the chicken pound it to about 3/8 or ¼ inch thick. You could get one of those meat smasher mallets in the store or just use the bottom of a pot or the side of a hammer. The chicken won’t know the difference.
Heat up a frying pan med high and about 2 swirls of olive oil. Dip the chicken in the egg stuff then the bread crumbs then put it in the heated up oil. Brown on both side and let drain on some paper towels while you do the rest of the chicken.
Turn off the heat to the pan, but leave it on the stove. We’re going to make a great sauce to top the rollatinis. Lay a slice of the cheese, a slice of prosiutto and a couple of basil leaves, or a generous sprinkle of dried, on a chicken slice. Roll it up and stick it shut with some wooden toothpicks. Put them on a pamed cookie sheet and bake for about 20-25 minutes.
Drain off all but a little bit of the oil leaving the crumbs from the chicken in the pan. Heat it up med heat. Put about a tbsp. of butter and about a half cup of white wine in get it simmering while you scrap the bottom of the pan to deglaze it while the wine reduces. Salt and pepper to taste. Thicken it with a little pinch of flour if necessary. Set it aside where it will keep warm but not simmer while you multi task. Have your pasta or potatoes and your veggie doing while the rollatinis are baking.
Everything should be done by now.
SERVE IT UP!! With some good crusty bread and the rest of that white wine!!
Thursday, June 4, 2009
quick and easy meals for 1 or 2
Poached salmon
When I worked in a fancy restaurant when I was in high school. This was on the menu and I thought they were nuts. I mean who ever thought of poaching fish? Well a lot of years later a good friend of mine had a real bad heart attack. He came through it and 12 years later he’s doing fine. We were having him and his wife over for dinner one night and knowing that he shouldn’t have any fat or cholesterol I remembered the poached salmon stuff. I forgot how to do it exactly like I learned in the fancy restaurant so I winged it like this. Gammy and I do it now and then. It’s fast and real good. It works with just about any kind of fish, but salmon seems to hold together thru the poaching process better than most.
As many salmon fillets as you got people to feed
About a half cup of white wine
About a half cup of water
A few thin slices of onion
sprinkle of dried dill
a pinch of dried parsley
ground black pepper
Put everything but the fish and the pepper in a saute pan or a frying pan, and bring to a simmer on medium heat. Place salmon fillets, skin-side down in the pan. Cook 5 minutes or to desired doneness. Do not overcook. Serve topped with freshly ground black pepper. That’s it!! Serve with lemon wedges. Multi task your carb and veggie. Don’t forget the good crusty bread and the rest of that white wine!!
Poached salmon
When I worked in a fancy restaurant when I was in high school. This was on the menu and I thought they were nuts. I mean who ever thought of poaching fish? Well a lot of years later a good friend of mine had a real bad heart attack. He came through it and 12 years later he’s doing fine. We were having him and his wife over for dinner one night and knowing that he shouldn’t have any fat or cholesterol I remembered the poached salmon stuff. I forgot how to do it exactly like I learned in the fancy restaurant so I winged it like this. Gammy and I do it now and then. It’s fast and real good. It works with just about any kind of fish, but salmon seems to hold together thru the poaching process better than most.
As many salmon fillets as you got people to feed
About a half cup of white wine
About a half cup of water
A few thin slices of onion
sprinkle of dried dill
a pinch of dried parsley
ground black pepper
Put everything but the fish and the pepper in a saute pan or a frying pan, and bring to a simmer on medium heat. Place salmon fillets, skin-side down in the pan. Cook 5 minutes or to desired doneness. Do not overcook. Serve topped with freshly ground black pepper. That’s it!! Serve with lemon wedges. Multi task your carb and veggie. Don’t forget the good crusty bread and the rest of that white wine!!
Tuesday, June 2, 2009
quick and easy meals for 1 or 2
Gammy’s Back!!!
We like pizza and of course Poppop makes the best ever. A nice Australian Shepard looking dog followed me home the other day. Well, he was wandering around downtown and always showed up when I was having an espresso at the sidewalk café I like. I went to get my car to see if he would jump in thinking that I would wash him and give him some of Stella’s meds and take him to the animal shelter. Well I had to track him down a few blocks away and pick him up and put him in the car to make him “follow” me home. Well Gammy came home in the meantime and it looks like “Bubba “ is a fixture now.
I made the pizza crust out of Poppop’s home made bread recipe and just did sliced tomatoes instead of sauce. We had sauce in the freezer, but we just felt like the sliced tomato thing. I rolled out the dough, put the tomatoes on it, grated some mozzarella and added onions, some sliced zucchini that we had in the fridge, a little garlic, basil and oregano, drizzled some olive oil and sprinkled some Parmesan. I already had the oven going at 450. Put it in and waited for it to sizzle. We loved it! Of course we had some red wine, grated parmesan and red pepper flakes. Stella and Bubba liked the pieces of the crust we gave them.
Life is Good!!
Gammy’s Back!!!
We like pizza and of course Poppop makes the best ever. A nice Australian Shepard looking dog followed me home the other day. Well, he was wandering around downtown and always showed up when I was having an espresso at the sidewalk café I like. I went to get my car to see if he would jump in thinking that I would wash him and give him some of Stella’s meds and take him to the animal shelter. Well I had to track him down a few blocks away and pick him up and put him in the car to make him “follow” me home. Well Gammy came home in the meantime and it looks like “Bubba “ is a fixture now.
I made the pizza crust out of Poppop’s home made bread recipe and just did sliced tomatoes instead of sauce. We had sauce in the freezer, but we just felt like the sliced tomato thing. I rolled out the dough, put the tomatoes on it, grated some mozzarella and added onions, some sliced zucchini that we had in the fridge, a little garlic, basil and oregano, drizzled some olive oil and sprinkled some Parmesan. I already had the oven going at 450. Put it in and waited for it to sizzle. We loved it! Of course we had some red wine, grated parmesan and red pepper flakes. Stella and Bubba liked the pieces of the crust we gave them.
Life is Good!!
Monday, June 1, 2009
quick and easy meals for 1 or 2
Well Christmas was on a Friday and the weekend went by without us being invited to dinner again. We went all over Rome and saw LOTS of stuff. The coliseum, the catacombs, the Vatican (yeh we were sober this time) the river, that fountain where you toss coins in and make a wish and on and on. We were scheduled to leave on Friday. On Thursday morning before we got out on our ventures Mrs. Ricci sends word to us via the cute daughters that we were invited to dinner again that night. We show up a little early to offer to help, but really just to get a chance to get giggly with the girls again. So I got a chance to watch the meal being done. She put out some great provolone with some roasted red peppers and some ravioli that she dipped in some thick milk, buttermilk I guess, and fried them in hot oil. Served them with some marinara sauce that had been spiced up with some red pepper flakes. Wow they were good. Of course the wine appeared and we had acquired quite a taste for it by now. To the point that Mrs. Ricci got it across that it was supposed to be sipped as a complement to the food not chug a lugged. Mr. Ricci appeared and sat down with us. We were learning Italian a little and the girls were making us tell them the English words for everything that came up so the communication was getting better. Mr. Ricci chug a lugged, but we were cool. Mama Ricci cooked up some pork chops in a big skillet. Took them out and put them on a platter on the back of the stove then put a big hunk of butter and about half a bottle of white wine in the pan. She let the wine simmer in there while she sorta scraped the stuff from cooking the chops off the bottom of the pan. Then she added chopped up black and green olives to the mixture and let it simmer about 5 minutes more. Put that all over the chops. Some pasta with the spicy marinara over it. Some salad made from tomatoes (pompodoras) with some fresh mozzarella and basil then drizzled with olive oil and balsamic vinegar. Some great Italian bread and some more of that red wine. WOW! We helped the girls clean up and do the dishes and even managed to bump into them a few times. Lots of giggles.
Well Christmas was on a Friday and the weekend went by without us being invited to dinner again. We went all over Rome and saw LOTS of stuff. The coliseum, the catacombs, the Vatican (yeh we were sober this time) the river, that fountain where you toss coins in and make a wish and on and on. We were scheduled to leave on Friday. On Thursday morning before we got out on our ventures Mrs. Ricci sends word to us via the cute daughters that we were invited to dinner again that night. We show up a little early to offer to help, but really just to get a chance to get giggly with the girls again. So I got a chance to watch the meal being done. She put out some great provolone with some roasted red peppers and some ravioli that she dipped in some thick milk, buttermilk I guess, and fried them in hot oil. Served them with some marinara sauce that had been spiced up with some red pepper flakes. Wow they were good. Of course the wine appeared and we had acquired quite a taste for it by now. To the point that Mrs. Ricci got it across that it was supposed to be sipped as a complement to the food not chug a lugged. Mr. Ricci appeared and sat down with us. We were learning Italian a little and the girls were making us tell them the English words for everything that came up so the communication was getting better. Mr. Ricci chug a lugged, but we were cool. Mama Ricci cooked up some pork chops in a big skillet. Took them out and put them on a platter on the back of the stove then put a big hunk of butter and about half a bottle of white wine in the pan. She let the wine simmer in there while she sorta scraped the stuff from cooking the chops off the bottom of the pan. Then she added chopped up black and green olives to the mixture and let it simmer about 5 minutes more. Put that all over the chops. Some pasta with the spicy marinara over it. Some salad made from tomatoes (pompodoras) with some fresh mozzarella and basil then drizzled with olive oil and balsamic vinegar. Some great Italian bread and some more of that red wine. WOW! We helped the girls clean up and do the dishes and even managed to bump into them a few times. Lots of giggles.
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