Friday, September 28, 2012

Chicken Saute’ with Lemon, Cumin and Parsley

Chicken Saute’ with Lemon, Cumin and Parsley
From: AprilR

Serves 9

3 lemons
9 Tbl.Olive Oil
3 large red onions, thinly sliced
3 medium cloves of garlic, smashed and peeled. ( I just use my press)
2 ¼ tsp. ground cumin
Salt and fresh ground pepper
¾ cup chopped fresh flat-leaf (Italian) parsley
6 boneless, skinless chicken breasts trimmed and cut into ½- inch thin strips.
Finely grate 3 tsp. zest from the lemons and then juice the lemons.
Heat the oil in a 12-inch skillet over medium heat until shimmering hot. Add the onion and garlic and cook, stirring frequently, until the onion begins to soften, 5-8 minutes. Add the chicken, lemon zest, cumin, ½ tsp. salt, ¾ tsp. pepper and cook, sauteing, until the chicken is just cooked through, 12-18 minutes. Remove the skillet from the heat and stir in the parsley and 6 Tbs. of the lemon juice. Discard the garlic if you like ( only need to if smashed and large pieces present). Season to taste with salt and pepper.

The idea is to serve it warm over a bed of fresh spinach leaves. It is going to be great. A bunch of us are making batches and then our woman's axillary is going to have a 3 course sit down dinner and devotional.

Saturday, September 22, 2012

Shrimp Scampi Bake (Link)

Shrimp Scampi Bake
Shared by FairyChatMom
From: allrecipes

And speaking of last night's supper, I used this recipe as a basis, but I changed a bunch. First off, I melted half of the butter called for in a large frying pan, then tossed in onions and mushrooms and sauteed. Then I added the other ingredients (but not the rest of the butter - it was just too much!!) plus some white wine - maybe half a cup? Once that was all blended and hot, I added a pound of shrimp, mixed it up, put on the lid, and let it cook for about 3 minutes. I mixed it again, gave it another minute to be sure the shrimps were cooked, then served it over pasta. I know dijon mustard isn't a standard scampi ingredient, but it added a nice surprise flavor.

It does need more sauce, but I refuse to have a full cup of butter. I shall figure out how to deal with that. But it is a yummy recipe.

Italian Beef

Italian Beef
from tarragon918

I made Italian Beef in the crock pot tonight for dinner, it was so good! I just looked up a recipe on the Internet, so it's not really mine but here it is anyways:

1 medium onion, sliced in quarters
1 jar of pepperoncini
2-4 lb. pot roast, I used boneless chuck roast
@ 1 cup of beef bouillon
2 packets of good seasons zesty Italian dressing

I put the quartered onion in the bottom of the crock pot, followed by 1/2 the jar of peppers, along with half the liquid, next the roast, then the packets of dressing, followed by the beef bouillon and finally the rest of the jar of peppers. Cover the lid and cook on low at least 7 hours, or until the meat is "shreddable." Serve on sub rolls or french roll, with whatever condiments you prefer. It is a bit spicy from the peppers, but not too much I guess from them being cooked so long! I even ate a couple of them, believe it or not. And we used provolone cheese but I tell you, I could have eaten just the beef on the roll and it would have melted in my mouth (well, practically). Very delicious,and -very- easy.

Eggplant Parmesan, Healthier Version

Eggplant Parmesan, Healthier Version
From: tarragon918

The eggplant parmesan, healthier version, turned out delicious! So, here is the recipe (which is kinda made up by me, from several that I saw online):

Need: 1 or 2 medium to large eggplants (you can peel them or not, your preference)
panko bread crumbs, a couple of eggs, beaten with @ tablespoon of water.

Preheat oven to 375 F, spray baking sheets with cooking spray
Slice eggplant into slices about 1/4-1/2 in. thick, dip in egg mixture, then dredge in panko bread crumbs (I suggest using a ziplock bag - less messy!). Bake them at 375 for 30 minutes, turning once after 15 minutes.

You'll need at least 24 oz. of tomato sauce - I used some spaghetti sauce straight from the jar. But you do need a big jar (the really big jar, actually LOL).

Cheeses: ricotta (I used the part skim one), the bigger container if you like it cheesy, or the smaller one if not. Mix in 1 beaten egg, Italian spices of your liking (basil, oregano, parsley), a little salt and pepper and about 1/3 cup of freshly grated parmesan cheese.

I used a 9X13 glass dish, and started with a layer of sauce, then a layer of eggplant slices, then the ricotta cheese mixture, followed by a light sprinking of shredded mozzerella cheese, then more sauce, eggplant, and so on. You should have at least two layers - that's enough, really. End with a layer of sauce, mozzerella cheese on top of that, and about another 1/3 cup of the parmesan on top of all of it. Cover with foil and bake at 375 F for about 30 minutes. Take off the foil and bake another 10 minutes or so, until the cheese browns some more.

Mine was not saucy enough, really, but it tasted sooo good. There were NOT any leftovers,and I was sad about that. But it will definitely be made again, probably next week!

Simon and Garfunkel Chicken

Simon & Garfunkel Chicken
from janis_and_c0

Chicken Parts, (legs or thighs work best)
Red or blush wine
soy sauce
garlic powder
green pepper
3/4 C shredded cheese
Parsley sage, rosemary & thyme (or whatever herbs you like)

Marinate chicken pieces in Wine*, soy sauce and garlic (score or tenderize them first) (best for at least a few hours. If you can't the will still pick up some of ther marinade flavor. you can also marinate overnight) Saute them in the marinade and add what herbs you like**. (they should be white on both sides but not done in the middle) Remove from pan, and place in baking dish. Rough chop a whole onion & green pepper & cook in marinade until cooked down. Pour on top of chicken. Bake for 35 mins. Add favorite shredded cheese***, back in the oven for 15 mins. Add 1 totato on top; diced fresh. Bake 5 more mins.. This is my absolute favorite way to do chicken.

* I normally use White Zinfindel, but today am using a Muscato.
*** Mexican shredded works well for this Reply With Quote