Okay...I may be cheating a bit but I am having a craving for this salad. It is really yummy and so fast and simple to make. Just run to the store the night of and buy the rotisserie chicken that night. Barely no mess for you.
1 lb new potatoes
Kosher Salt and Pepper
1/4 cup extra virgin olive oil
1 tblp. white wine vinegar
1 tblp. Dijon mustard
1 1lb rotisserie chicken (can be bought from store cooked and ready the day of)
1 med. sized container full of fresh spinach (I get it from the salad bar)
1/4 cup fresh chopped basil leaves (you can use tarragon if you prefer)
1 cup Parmesan cheese (shaved/grated)
1 tblp. fresh minced garlic
Place potatoes in large pot and cover with water. Bring to boil. Add 1 1/2 tblp. salt, reduce heat, and simmer until tender. Takes about 12-15 mins. Drain, run under cool water and slice.Meanwhile, in small bowl, whisk together the oil, vinegar, mustard, 1/2 tesp. salt, 1/2 tesp. pepper, and garlic. Using fork shred the chicken, discarding bones and skin.Combine chicken, spinach, basil, and potatoes. Drizzle with dressing and sprinkle with Parmesan. Feel free to add any of your favorite ingredients you like in salads.
Monday, September 29, 2008
Chicken Teriyaki Stir Fry
I whipped this recipe up one day when I had a bunch of leftover stuff just sitting around that I needed to use. This is fast and easy. Feel free to add your favorite veggies, more or less Teriyaki sauce, and soy sauce.
1 lb. chicken breasts, diced
1/2 cup of your favorite teriyaki sauce (I use Lawry's marinade)
1 can of diced water chestnuts, drain the water
1 bag (10-12oz) of frozen stir-fry veggies
1-2 cloves of garlic, diced
1/4 cup soy sauce
Heat a large non-stick pan on medium high heat. Add your diced chicken and cook until browned and not pink in the middle. Once chicken is cooked add in frozen veggies,water chestnuts, and diced garlic.Stir.
Stir in teriyaki sauce and soy sauce. Place pan on Low-Medium heat and cover. Cooking for about 10 mins., or until frozen vegetables are cooked thru. Stir occasionally and serve with white or brown rice.
1 lb. chicken breasts, diced
1/2 cup of your favorite teriyaki sauce (I use Lawry's marinade)
1 can of diced water chestnuts, drain the water
1 bag (10-12oz) of frozen stir-fry veggies
1-2 cloves of garlic, diced
1/4 cup soy sauce
Heat a large non-stick pan on medium high heat. Add your diced chicken and cook until browned and not pink in the middle. Once chicken is cooked add in frozen veggies,water chestnuts, and diced garlic.Stir.
Stir in teriyaki sauce and soy sauce. Place pan on Low-Medium heat and cover. Cooking for about 10 mins., or until frozen vegetables are cooked thru. Stir occasionally and serve with white or brown rice.
Plaza III Steak Soup
This is one of my favorite recipes and it is a copy-cat recipe that I found online of the Plaza III's steak soup that is famous around Kansas City. The weather is starting to get a little cold, and this is perfect if you are wanting to make something on a busy week and needing leftovers. Yummy Yummy stuff! Hope you enjoy!1 stick (1/2 cup) butter
1/2 cup flour
4 cans (10 1/2 oz. each) beef broth
1 (8 oz) can diced tomatoes
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onions
2 beef bouillon cubes
1 1/2 tsp Kitchen Bouquet
1/2 tsp freshly ground black pepper
1 pound ground round/sirloin
1 (10 oz) package frozen mixed vegetables
Melt butter in a soup pot over medium heat until just melted, do not brown. Whisk in the flour to form a smooth paste. Cook over moderate heat for 3 minutes, whisking all the while. Whisk in the consomme until smooth and slightly thickened. Bring to a full boil. Add the tomatoes and their juices, carrots, celery, onions, bouillon cubes, Kitchen Bouquet, and pepper. Return to a full boil, reduce heat, and simmer, covered, for 30 minutes or until the carrots are tender. Stir occasionally.While simmering vegetables, cook the ground round over medium heat until browned. Drain off the grease from meat. Add the ground round and frozen veggies to the soup. Simmer, covered, for another 15 minutes. Serve with oyster crackers.
Asian Grilled Salmon
This looks like a really great simple recipe for Salmon that my friend Jessica Jasa has shared with me. Try it out and let me know if you like it! :)
2 medium sized fresh salmon filets, boned and skinless(about 1.5 pounds)
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1 1/2 teaspoon minced garlic
Light the grill and brush the grilling rack with oil to keep the salmon from sticking. While the grill is heating, whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon on hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a flat plate, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Serve with fresh veggies and rice.
2 medium sized fresh salmon filets, boned and skinless(about 1.5 pounds)
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1 1/2 teaspoon minced garlic
Light the grill and brush the grilling rack with oil to keep the salmon from sticking. While the grill is heating, whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon on hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a flat plate, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Serve with fresh veggies and rice.
Sunday, September 21, 2008
Shrimp Fajitas
Love this receipe. Sooo very yummy. If you would like you can switch it up a bit and use chicken....or you can use tilapia or another kind of white fish. I have not tried this recipe with beef yet.1 tablespoon Worcestershire sauce
1 lime (for the juice)
1 tablespoon soy sauce
1 teaspoon chili powder
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 medium zucchini, cubed
1 red onion, chopped
1 (10 ounce) box or bagged frozen corn
1 tablespoon olive oil
8 flour tortillas
1 cup shredded Monterey Jack cheese
3 tablespoons chopped fresh cilantro
1 lime (for the juice)
1 tablespoon soy sauce
1 teaspoon chili powder
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 medium zucchini, cubed
1 red onion, chopped
1 (10 ounce) box or bagged frozen corn
1 tablespoon olive oil
8 flour tortillas
1 cup shredded Monterey Jack cheese
3 tablespoons chopped fresh cilantro
1 Avacado
1/4 cup sour creamIn a medium bowl, combine the Worcestershire, lime juice, soy sauce, and chile powder. Add the shrimp and marinate 15 minutes.
Heat olive oil in a large skillet over medium heat. Cook the zucchini, onion, and corn for 10 minutes or until the vegetables are tender. Cover to keep warm and set aside.
In a separate skillet heat olive oil over medium heat. Add the shrimp and cook for 3 to 5 minutes, until the shrimp are pink. Combine the shrimp and the vegetables. Place shrimp and vegetable mixture in tortillas; sprinkle with the Monterey Jack cheese and cilantro. Cut and serve avacado inside fajitas if you would like...and top with sour cream
Sunday, September 14, 2008
Marinated Flank Steak
Simple, easy, marinated flank steak. Very basic recipe that I use..you can change this however you want. Add spices you really love or take some out that you may not be found of. Make sure that you get this ready in the morning so it can marinate while your at work. I usually serve this with Brocolli and then a box of pasta roni or something. So very quick!
1/4 cup vegetable oil
2 tablespoons and 2 teaspoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2-1/4 teaspoons Worcestershire sauce
1-1/2 teaspoons Dijon mustard
1 clove garlic, minced
1/4 teaspoon ground black pepper
3/4 pound flank steak
Preheat grill for medium-high heat.
1/4 cup vegetable oil
2 tablespoons and 2 teaspoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2-1/4 teaspoons Worcestershire sauce
1-1/2 teaspoons Dijon mustard
1 clove garlic, minced
1/4 teaspoon ground black pepper
3/4 pound flank steak
Preheat grill for medium-high heat.
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.Grilled Honey Lime Chicken Sandwhiches
You can eat these as sandwhiches or if you just want to enjoy them without the carbs they are just as good. You can use the cilantro from another recipe from this week. Let me know if you like!
1 lime - Juiced
2 Tbsp. Honey
1 tsp. cumin
Handful of cilantro - finely chopped
2 Tbsp. olive oil
2 pieces of skinless chicken breasts
1 tsp. steak seasoning - I use Montreal
2 Crusty Rolls
Toppings:
lettuce, tomatoe, red onion, avacado, salsa
Combine first 5 ingredients in a small bowl to made a dressing. Sprinkle chicken with seasoning blend. Coat chicken in dressing and set aside for 10 mins.
Grill chicken on an indoor or outdoor grill. 6-7 mins on each side or pan fry over med-high heat in a large non-stick skillet, uncovered, 6 mins per side.
Slice grilled chicken on an angle and pill on rolls bottoms. Top with your choice of toppings.
1 lime - Juiced
2 Tbsp. Honey
1 tsp. cumin
Handful of cilantro - finely chopped
2 Tbsp. olive oil
2 pieces of skinless chicken breasts
1 tsp. steak seasoning - I use Montreal
2 Crusty Rolls
Toppings:
lettuce, tomatoe, red onion, avacado, salsa
Combine first 5 ingredients in a small bowl to made a dressing. Sprinkle chicken with seasoning blend. Coat chicken in dressing and set aside for 10 mins.
Grill chicken on an indoor or outdoor grill. 6-7 mins on each side or pan fry over med-high heat in a large non-stick skillet, uncovered, 6 mins per side.
Slice grilled chicken on an angle and pill on rolls bottoms. Top with your choice of toppings.
Italian Mac & Cheese
This is our hands down favorite recipe!! I am only posting 4 recipes b/c this recipe you will have leftovers with and they are yummy. I normally serve this with a salad and garlic bread. Orginally this recipe has mushrooms in it...however I do not like mushrooms. So add in the mushrooms while sauteing the garlic if you would like them. :)
1lb penne pasta
1lb Italian sausage cooked and crumbled (if you can only find in casings, remove them from casings)
2 Tbsp. Olive Oil
1 Tbsp. Butter
3-4 garlic cloves garlic, chopped
Salt and Pepper
12 crimini mushrooms (if you desire)
2 Tbsp. Flour
1 cup Chicken Stock
1 cup Heavy Cream
1 - 10oz sack of shredded cheese - 4 cheese Italian blend
1 can diced tomatoes, drained well
1/2 cup parmesan cheese
Bring a large pot of water to boil. Salt water and cook pasta to your desired taste.
In a large non-stick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add olive oil, butter, garlic, and mushrooms (if desired). Season liberaly with salt and pepper. Saute 3-5 mins. Add flour and stir, cooking 2 mins. This will make your roux.
Preheat oven to broiler on high
Once you have a pasty smooth roux whisk in chicken stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. Wait tell sauce bubbles and keep stirring.
Combine cheese, sausage, pasta in a large bowl. Stir in diced tomatoes. Transfer to baking dish. Sprinkle parmeasan cheese on top and place in oven. Cook until golden brown on top and serve.
1lb penne pasta
1lb Italian sausage cooked and crumbled (if you can only find in casings, remove them from casings)
2 Tbsp. Olive Oil
1 Tbsp. Butter
3-4 garlic cloves garlic, chopped
Salt and Pepper
12 crimini mushrooms (if you desire)
2 Tbsp. Flour
1 cup Chicken Stock
1 cup Heavy Cream
1 - 10oz sack of shredded cheese - 4 cheese Italian blend
1 can diced tomatoes, drained well
1/2 cup parmesan cheese
Bring a large pot of water to boil. Salt water and cook pasta to your desired taste.
In a large non-stick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add olive oil, butter, garlic, and mushrooms (if desired). Season liberaly with salt and pepper. Saute 3-5 mins. Add flour and stir, cooking 2 mins. This will make your roux.
Preheat oven to broiler on high
Once you have a pasty smooth roux whisk in chicken stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. Wait tell sauce bubbles and keep stirring.
Combine cheese, sausage, pasta in a large bowl. Stir in diced tomatoes. Transfer to baking dish. Sprinkle parmeasan cheese on top and place in oven. Cook until golden brown on top and serve.
Skillet Seared Salmon
This receipe has a little spice to it but still really mild.....I would recommend Halibut if you do not like Salmon for this recipe. I am sure Tilapia might taste just as well. If you try a different fish with this let me know. I would love to try it out:)
2 - 5-6oz. skinless salmon fillets, about 1 inch thick
1 Tbsp. Olive Oil
2 large roma tomatoes, seeded and chopped
1 small jalapeno pepper, seeded and thinly sliced
1 Tbsp. Butter
1/3 cup fresh cilantro, chopped.
Lightly season salmon with salt and pepper. Heat olive oil in large skillet over med-high heat. Add salmon and cook 8-10 mins until salmon flakes easily when tested with a fork, turning once halfway thru cooking.
Set aside salmon. Add tomatoes, jalapeno, and butter to skillet; cook and stir for a 1 min. Spoon over salmon and sprinkle with cilantro and serve. Enjoy!
2 - 5-6oz. skinless salmon fillets, about 1 inch thick
1 Tbsp. Olive Oil
2 large roma tomatoes, seeded and chopped
1 small jalapeno pepper, seeded and thinly sliced
1 Tbsp. Butter
1/3 cup fresh cilantro, chopped.
Lightly season salmon with salt and pepper. Heat olive oil in large skillet over med-high heat. Add salmon and cook 8-10 mins until salmon flakes easily when tested with a fork, turning once halfway thru cooking.
Set aside salmon. Add tomatoes, jalapeno, and butter to skillet; cook and stir for a 1 min. Spoon over salmon and sprinkle with cilantro and serve. Enjoy!
Monday, September 8, 2008
Baby Spinach Salad with Swiss Cheese Crisps
This one again is not one I have tried but I have always wanted an excuse to try it. Better now then never...so feedback is appreciated on this one. It is from Rachel Rays Cook book. Of course I changed a few things:)
1 1/2 cups shredded swiss cheese
1 pack baby spinach - or a large container at the salad bar
1 small red apple, cored and thinly sliced
1 bunch of strawberries, or any of your favorite berry
1 wedge of a lemon
3-4 sprigs of thyme, stripped from stem and chopped...or a dash of grounded thyme
1 tsp. dijon mustard
1 1/2 tblsp red wine vinegar
1/3 cup extra virgin olive oil
1) Heat nonstick skillet over med-high heat. Add shredded cheese in small piles to the hot skillet. When the cheese fries to a light golden color at the edges, about 2 mins, move with a spatula, turn the cheese rounds and cook another 15-20 seconds then remove from skillet. Repeat...you will want 3 or 4 per salad.
2) Place spinach in bowl. After slicing your apple squeese lemon juice over so it won't turn brown. and toss apple and berries into salad.
3) For Dressing, combine thympe, dijon, and vinegar with whisk. Stream in olive oil while continuing to whisk dressing. Pour over the salad and toss to coat grees and fruit evenly.
4) Serve and top with cheese crisps.
Enjoy!
1 1/2 cups shredded swiss cheese
1 pack baby spinach - or a large container at the salad bar
1 small red apple, cored and thinly sliced
1 bunch of strawberries, or any of your favorite berry
1 wedge of a lemon
3-4 sprigs of thyme, stripped from stem and chopped...or a dash of grounded thyme
1 tsp. dijon mustard
1 1/2 tblsp red wine vinegar
1/3 cup extra virgin olive oil
1) Heat nonstick skillet over med-high heat. Add shredded cheese in small piles to the hot skillet. When the cheese fries to a light golden color at the edges, about 2 mins, move with a spatula, turn the cheese rounds and cook another 15-20 seconds then remove from skillet. Repeat...you will want 3 or 4 per salad.
2) Place spinach in bowl. After slicing your apple squeese lemon juice over so it won't turn brown. and toss apple and berries into salad.
3) For Dressing, combine thympe, dijon, and vinegar with whisk. Stream in olive oil while continuing to whisk dressing. Pour over the salad and toss to coat grees and fruit evenly.
4) Serve and top with cheese crisps.
Enjoy!
Chicken Paillard on Baby Greens
This is from my favorite cookbook..Rachel Ray. Fast, easy, and yummy. It sound fancy but it really takes no time at all.
4 Chicken breasts cutlets
Extra virgin olive oil, for drizzling
2 sprigs fresh thyme, stripped and finely chopped..or use a couple of dashes of grounded thyme
2 lemons - zested..and then place aside to squeeze for juice
Salt and pepper to taste
2 tblps. butter
2 tblps. flour
2 cups chicken broth
1 5 oz sack of baby greens
2 tblps. olive oil - for dressing
1) Prepare large nonstick skillet over medium-high heat. Arrange chicken in a shallow dish and drizzle with olive oil to just coat the chicken.
2) Combine herbs and lemon zest and sprinkle over the chicken. Season with salt and pepper. Using your hands, rub the chicken to coat evenly with the herbs. Wash your hands :)
3) Using tongs, transfer chicken in a single layer to hot skillet and cook 3-4 mins on each side. Remove cooked chicken to a warm serving dish and cover losely with foil and repeat with remaining cutlets.
4) Return pan to heat and add butter. When butter melts, add flour to the butter and cook, stirring with a whisk. 1-2 mins makes a light roux. Whisk in chicken broth and when it thickens to just coat the back of a spoon, remove pan from heat and turn off burner.
5) Toss salad greens with lemon juice and salt. Drizzle 2 tblps. olive oil around bowl and retoss greens.
6) Serve covering bottom of plate with juice. Top with salad greens and 2 chicken cutlets on each.
Enjoy!
4 Chicken breasts cutlets
Extra virgin olive oil, for drizzling
2 sprigs fresh thyme, stripped and finely chopped..or use a couple of dashes of grounded thyme
2 lemons - zested..and then place aside to squeeze for juice
Salt and pepper to taste
2 tblps. butter
2 tblps. flour
2 cups chicken broth
1 5 oz sack of baby greens
2 tblps. olive oil - for dressing
1) Prepare large nonstick skillet over medium-high heat. Arrange chicken in a shallow dish and drizzle with olive oil to just coat the chicken.
2) Combine herbs and lemon zest and sprinkle over the chicken. Season with salt and pepper. Using your hands, rub the chicken to coat evenly with the herbs. Wash your hands :)
3) Using tongs, transfer chicken in a single layer to hot skillet and cook 3-4 mins on each side. Remove cooked chicken to a warm serving dish and cover losely with foil and repeat with remaining cutlets.
4) Return pan to heat and add butter. When butter melts, add flour to the butter and cook, stirring with a whisk. 1-2 mins makes a light roux. Whisk in chicken broth and when it thickens to just coat the back of a spoon, remove pan from heat and turn off burner.
5) Toss salad greens with lemon juice and salt. Drizzle 2 tblps. olive oil around bowl and retoss greens.
6) Serve covering bottom of plate with juice. Top with salad greens and 2 chicken cutlets on each.
Enjoy!
Spinach Artichoke Calzones
I got this idea from doing Super suppers or Let's Dish..the calzones were great b/c you can make them ahead of time and freeze them or just do them the day off and they are so fast and easy and really yummy. Feel free to add your favorite meats or other veggies...I am just trying to do one non-meat dish a week. Trying...it is hard. I like my protein
2 cups part-skim ricotta cheese
few pinches of grounded nutmeg
few pinches of grounded pepper
1/2 parmigian chees
1 package (10 oz) from chopped spinach, defrosted and squeezed dry.
1 can (15 oz) quarted artichoke hearts in water, drained and coarsley chopped
2 cloves garlic, finely chopped
2 tubed of prepared fridge pizza dough (10 oz cans)
2 cups mozzarella cheese, shredded
2 cups tomatoe, marinara, or pizza sauce, warmed for dipping.
1) Preheat over to 425 degrees
2) Combine first 7 ingredients in a bowl to make the filling. Roll both tubes of pizza dough out on 2 seperate nonstick cookie sheets and cut each dough in half across.
2) Spread 1/2 cup mozzarella and up to 1/4 cup of filling in each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal.
3) Repeat process spacing calzones evenly on baking sheets, and bake 12-16 mins or until golden brown. Serve with warm tomatoe sauce, marinara, or pizza sauce.
Enjoy!
2 cups part-skim ricotta cheese
few pinches of grounded nutmeg
few pinches of grounded pepper
1/2 parmigian chees
1 package (10 oz) from chopped spinach, defrosted and squeezed dry.
1 can (15 oz) quarted artichoke hearts in water, drained and coarsley chopped
2 cloves garlic, finely chopped
2 tubed of prepared fridge pizza dough (10 oz cans)
2 cups mozzarella cheese, shredded
2 cups tomatoe, marinara, or pizza sauce, warmed for dipping.
1) Preheat over to 425 degrees
2) Combine first 7 ingredients in a bowl to make the filling. Roll both tubes of pizza dough out on 2 seperate nonstick cookie sheets and cut each dough in half across.
2) Spread 1/2 cup mozzarella and up to 1/4 cup of filling in each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal.
3) Repeat process spacing calzones evenly on baking sheets, and bake 12-16 mins or until golden brown. Serve with warm tomatoe sauce, marinara, or pizza sauce.
Enjoy!
Tuna Parmesan
I picked this one b/c I love Tuna steaks and they are really healthy for you and I am trying not to eat too much read meat...and I have some tuna steaks in the freezer that are begging to be cooked. If you don't like potatoes you can subsitute them with asperagus.
2 lemons
1/3 cup extra virgin olive oil
1/2 tsp. black pepper
1/3 tsp. salt
1/2 lb new potatoes
3 4oz tuna steaks
1 5oz package of baby greens
1/3 cup parmesan cheese
1) Preheat over to 450 degrees
2) Finely shred 2 tsp. peel from one lemon. Squeeze juice from lemon. For dressing, in small bowl whisk together oil, lemon peel, and juice, pepper, and salt. Set aside. Cut remaining lemons in wedges.
2) Place potatoes/asperagus in a single layer in a shallwo baking pan. Drizzle 2 tblps. dressing. Bake uncovered until cooked.
3) Meanwhile, heat 2 tble dressing in large skillet. Add tuna, cook 4-6 mins each side until browned and center slightly pink.
4) Divide greens on plates. Top with tuna and potatoes or asperagus. drizzle remaining dressing. Sprinkle parmesan cheese and place lemon wedges.
Enjoy! Let me know if you like!
2 lemons
1/3 cup extra virgin olive oil
1/2 tsp. black pepper
1/3 tsp. salt
1/2 lb new potatoes
3 4oz tuna steaks
1 5oz package of baby greens
1/3 cup parmesan cheese
1) Preheat over to 450 degrees
2) Finely shred 2 tsp. peel from one lemon. Squeeze juice from lemon. For dressing, in small bowl whisk together oil, lemon peel, and juice, pepper, and salt. Set aside. Cut remaining lemons in wedges.
2) Place potatoes/asperagus in a single layer in a shallwo baking pan. Drizzle 2 tblps. dressing. Bake uncovered until cooked.
3) Meanwhile, heat 2 tble dressing in large skillet. Add tuna, cook 4-6 mins each side until browned and center slightly pink.
4) Divide greens on plates. Top with tuna and potatoes or asperagus. drizzle remaining dressing. Sprinkle parmesan cheese and place lemon wedges.
Enjoy! Let me know if you like!
Maple Glazed Chicken w/sweet potatoes
This receipe in Better Homes and Gardens looked way to yummy to pass by and since it is feeling very fall out there right now...I thought it would be a great dish. I hope you enjoy. I have not tried this one out yet...so any feedback will be great.
Maple Glazed Chicken with Sweet Potatoes
1 - 1lb 8-oz package of frozen/fridge mashed sweet potatoes
1 lb chicken breast tenderloins
2 tsp. steak grilling seasoning...I am going to using Montreal.
2 Tbsp. Butter
1/4 cup maple syrup
1/2 cup sliced green onion
1) Prepare sweet potatoes in microwave oven according to package directions.
2) Meanwhile, lightly coat chicken with steak seasoning. Heat butter in large skillet over med=high heat, add chicken. Cook 5-6 mins until no longer pink turning half way. Remove from skillet; cover and keep warm. Stir maple syrup into hot skillet; cook 2 mins. Stir in green onions.
3) Serve chicken with potatoes and drizzle maple syrup mixture.
Enjoy!
Maple Glazed Chicken with Sweet Potatoes
1 - 1lb 8-oz package of frozen/fridge mashed sweet potatoes
1 lb chicken breast tenderloins
2 tsp. steak grilling seasoning...I am going to using Montreal.
2 Tbsp. Butter
1/4 cup maple syrup
1/2 cup sliced green onion
1) Prepare sweet potatoes in microwave oven according to package directions.
2) Meanwhile, lightly coat chicken with steak seasoning. Heat butter in large skillet over med=high heat, add chicken. Cook 5-6 mins until no longer pink turning half way. Remove from skillet; cover and keep warm. Stir maple syrup into hot skillet; cook 2 mins. Stir in green onions.
3) Serve chicken with potatoes and drizzle maple syrup mixture.
Enjoy!
Friday, September 5, 2008
Donate to a wonderful Cause - Autism
Hello there! As many of you already know my two nephews have been diagnosed with Autism. Their names are Ben and Jake and they are the two most wonderful boys, in my opinion:) They are high functioning, but they face struggles everyday and will continue to face those struggles.
It is no surprise that we need to find a cause for Autism before we can find a cure. More money needs to be put towards research of Autism b/c it is effecting many of our children today. I would appreciate your support as I walk for autism in October. To donate to a very good cause click the link below.
http://www.walknowforautism.org/c.lgLUIZOwGlF/b.3744189/siteapps/personalpage/ShowPage.aspx?c=lgLUIZOwGlF&b=3744131&sid=euLXIaOLLlJ3JfMPIoF
Thank you!!!!
Maggie
Tuesday, September 2, 2008
Chicken w/ Creamy spinach and shallots
I of course...once again got this receipe from Real Simple. Made a few changes. I promise I will get receipes from other sources but this month's real simple had some yummy meals in it!
2 tbpl olive oil.
3 chicken breasts
Kosher salt and Pepper
2 shallots, thinly sliced
1/4 cup dry white wine (sauvignon blanc)
1/4 cup sour cream
1 bunch spinach, thick stems removed
Heat olive oil in a large skillet over medium high heat. Season the chicken with 1/2 tsp. salt and 1/4 tsp. pepper and cook until browned and cooked through. 8-10 mins. per side. Transfer to plates.
Spoon off the discard all but 1 tbsp. of the fat and return to skillet to medium heat. Add the shallots and cook, stirring, until they begin to softened about 2-3 mins.
Stir in wine and sour cream. Add the spinach, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, tossing gently, until the spinach begins to wilt, 1-2 mins. Serve with chickenn. Enjoy.
2 tbpl olive oil.
3 chicken breasts
Kosher salt and Pepper
2 shallots, thinly sliced
1/4 cup dry white wine (sauvignon blanc)
1/4 cup sour cream
1 bunch spinach, thick stems removed
Heat olive oil in a large skillet over medium high heat. Season the chicken with 1/2 tsp. salt and 1/4 tsp. pepper and cook until browned and cooked through. 8-10 mins. per side. Transfer to plates.
Spoon off the discard all but 1 tbsp. of the fat and return to skillet to medium heat. Add the shallots and cook, stirring, until they begin to softened about 2-3 mins.
Stir in wine and sour cream. Add the spinach, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, tossing gently, until the spinach begins to wilt, 1-2 mins. Serve with chickenn. Enjoy.
Garlicky Broiled Salmon
I have not tried this receipe but it looks really yummy! I got this receipe from Real Simple and of course made some changes. Real Simple serves this with Broiled tomatoes...however I am going to serve this with some steamed brocolli and garlic bread.
Oh..by the way most of the stuff I make is for 2 servings...since I don't have any kids yet. Some adjust if you would like to add more servings.
2 - 6oz pieces skinless salmon fillet
1/2 tsp. Paprika
2 tblp. olive oil
Kosher salt and Pepper
4 springs of fresh thyme
2 cloves of garlic
Heat Broiler. Place the salmon in a broiler proof roasting pan or on a rimmed baking sheet. Sprinkle salmon with the paprika. Drizzle olive oil over salmon and season with salt and pepper. Scratter thyme and garlic over the top.
Broil until the salmon is opaque throughout. About 8-10 minutes. Serve with sides and enjoy! Let me know how you like it!
Oh..by the way most of the stuff I make is for 2 servings...since I don't have any kids yet. Some adjust if you would like to add more servings.
2 - 6oz pieces skinless salmon fillet
1/2 tsp. Paprika
2 tblp. olive oil
Kosher salt and Pepper
4 springs of fresh thyme
2 cloves of garlic
Heat Broiler. Place the salmon in a broiler proof roasting pan or on a rimmed baking sheet. Sprinkle salmon with the paprika. Drizzle olive oil over salmon and season with salt and pepper. Scratter thyme and garlic over the top.
Broil until the salmon is opaque throughout. About 8-10 minutes. Serve with sides and enjoy! Let me know how you like it!
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