nonstick cooking spray
4 large romaine lettuce leaves
4 (5 oz)tilapia fillets
Salt and ground black pepper, to taste
4 teaspoons grainy coarse mustard
4 slices red onion
4 teaspoons drained capers
1. Preheat oven to 400° F. Spray a large, shallow baking dish with nonstick cooking spray.
2.Place romaine leaves on paper towels and sprinkle with water. Cover leaves with another paper towel and microwave on high for 10 seconds, until leaves are tender.
3. Arrange leaves on a flat surface and top each leaf with a single tilapia fillet (place fish crosswise on leaf). Season the top of fish with salt and black pepper, then spread with 1 teaspoon mustard. Place onion slice and 1 teaspoon capers on top of mustard. Fold over one side of romaine leaf to cover fish and then fold over the other side. Place wrapped fish seam-side down in prepared baking dish and cover with foil. Bake 15-20 minutes, until fish is fork-tender.
Thursday, November 5, 2009
nonstick cooking spray
Tuesday, October 27, 2009
1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
2 cups chocolate chips
1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press into pan. Bake 15 to 18 minutes or until edges are light golden brown. Cool 10 minutes.
3. In small microwavable bowl, microwave chocolate chips on High 1 to 1 1/2 minutes until they can be stirred smooth. Spread evenly over base. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.
Makes 36 bars.
Wednesday, September 30, 2009
8 fingerling potatoes, or 2 yellow-fleshed (Yukon gold) potatoes, cut into 1" strips
4 (4oz) skinless, boneless chicken breast halves
1 leek, halved lengthwise and cut into 1/2-inch-thick slices
12 baby carrots
1 tsp minced garlic
1 tsp fines herbes (aka "fine herbs," a traditional blend in most grocery-store spice sections)
1/2 cup dry white wine
2 cups chicken broth
2 cups spinach, chopped
olive-oil cooking spray
salt and black pepper to taste
1. Preheat oven to 425. Spray potatoes with cooking spray; season with salt and pepper. Transfer potatoes to a baking sheet and roast 12 minutes, until soft to the touch.
2. Meanwhile, salt and pepper both sides of the chicken. Spray a large nonstick skillet with cooking spray and set over high heat. Add chicken to hot pan and sear 1 minute per side, until golden brown. Add leek, carrots, garlic and herbs; cook 1 minute to sear vegetables. Add wine and simmer 1 minute, until liquid reduces to 1/4 cup. Add broth and simmer for 5 minutes. Add spinach to one side of the pan and simmer for 1 minute, until chicken is cooked through and greens are wilted.
3. To serve, place spinach in the bottom of four shallow bowls. Slice chicken crosswise into five pieces each and arrange atop spinach. Arrange potatoes and remaining vegetables around chicken. Ladle remaining broth over the top.
This was cooked in unison with my friend, Daniel, in a little collaboration we'll call this...something creative when I can think of it. ;-)
Friday, July 31, 2009
2 zucchini, sliced
2 yellow squash, sliced
2 cloves garlic, minced
1 tbsp olive oil
1/2 cup shredded mozzarella cheese
2 tbsp chopped fresh basil
2 tbsp grated Parmesan cheese
1. Cook squash in hot oil in large skillet on medium heat 3 minutes, stirring occasionally. Stir in garlic; cook 3 minutes or until squash is crisp-tender.
2. Remove from heat; stir in mozzarella and basil.
3. Sprinkle with Parmesan before serving.
Monday, June 29, 2009
1 lb skinless boneless chicken breast halves
1/2 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
10 oz uncooked farfalle (bow tie pasta)
1/2 tbsp butter
1 garlic clove, minced
3/4 cup milk, divided
1 tbsp all-purpose flour
1/2 of a 3.5-ounce jar store-bought pesto
1/4 cup plus 2 tbsp half-and-half
1 cup shredded fresh Parmesan cheese, divided
2 cups halved grape tomatoes (about 1 pint)
1/4 cup chopped fresh basil
1. Prepare grill to medium-high heat.
2. Sprinkle chicken evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 10 minutes or until done, turning after 6 minutes. Remove from grill; let stand 5 minutes. Cut chicken into 1/2-inch pieces; keep warm.
3. Cook pasta according to package directions, omitting salt and fat. Drain in colander over a bowl, reserving 1/8 cup cooking liquid. Place pasta in large bowl.
4. Heat butter in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring occasionally. Combine 1/4 cup milk and flour in a small bowl, stirring with a whisk. Add milk mixture to pan, stirring constantly with a whisk. Stir in pesto. Gradually add remaining 1/2 cup milk and the half-and-half, stirring constantly with a whisk. Cook 8 minutes or until sauce thickens, stirring frequently. Add reserved cooking liquid, remaining saltand pepper, and 1/2 cup cheese; stir until cheese melts.
5. Add chicken and sauce to pasta, tossing well to coat. Add tomatoes and basil; toss gently. Sprinkle with remaining cheese. Serve immediately.
Sunday, March 15, 2009
2 pkg (8 oz each) cream cheese, softened
1/3 cup sugar
2 cups thawed Cool Whip
1 graham cracker pie crust (6 oz)
1. Beat cream cheese and sugar in large bowl with mixer until well blended.
2. Whisk in Cool Whip.
3. Spoon into crust. Refrigerate 3 hours or until set.
Note: Cheesecake can be topped with 2 cups fresh sliced strawberries and 1/3 cup fresh blueberries, OR 2 cups sliced fresh peaches and 1/3 cup fresh raspberries, OR 1 (20 oz) can cherry pie filling, if desired.
Sunday, March 1, 2009
1 tbsp oil
4 small boneless skinless chicken breast halves (about 1 lb)
1 can (10 3/4 oz) condensed cream of chicken soup
1.5 cups water
2 cups Minute white rice, uncooked
3 cups fresh or frozen broccoli florets
1. Heat oil in large skillet on medium-high heat. Add chicken; cook 5 minutes on each side or until cooked through. Remove from skillet.
2. Add soup and water to skillet; mix well. Bring to boil. Stir in rice and broccoli. Top with chicken; cover. Reduce heat to low; cook 5 minutes.
3. Remove chicken from skillet to serving plate. Fluff rice mixture with fork. Serve with chicken.
Note: I have substituted peas for the broccoli as well.
Tuesday, February 17, 2009
3 fresh garlic cloves
6 tbsp brown sugar
6 tsp Montreal steak seasoning
1 pork tenderloin (about 1 lb)
4 tbsp butter, divided
1/2 cup red wine
1. Crush garlic using garlic press, into medium bowl. Stir in brown sugar and steak seasoning until well-blended.
2. Preheat large saute pan on medium 2-3 minutes. Cut pork diagonally into about 8 3/4"-thick slices. Place pork slices in bowl and press into mixture. Turn and press again to lightly season both sides.
3. Place 1 tbsp butter in pan; swirl to coat. Add pork; cook 5-6 minutes on each side or until well-browned. Add a second tablespoon of butter about halfway through cooking to keep pan well lubricated.
4. Remove pork from pan. Stir in wine and remaining 2 tbsp butter; simmer 1 minute, stirring continually. Serve wine sauce with pork.
Notes: We have found that the pork cooks more quickly, all the way through, without drying out, if we cover the pan with its lid, removing it only to turn the meat and occasionally check that the butter is browning in the pan, but not burning--you don't want your wine sauce to taste burnt! For the wine, I have used a Merlot and a Cabernet, both of which have worked well.
Sunday, February 1, 2009
1 envelope Lipton Recipe Secrets Onion Soup Mix
4 medium potatoes (about 2lbs), cut into large chunks
1/3 cup olive oil
1. Preheat oven to 425. In 13x9" baking dish or roasting pan, combine all ingredients.
2. Bake, stirring occasionally, 35 minutes or until potatoes are tender golden brown.
Wednesday, January 21, 2009
4 6.5oz cans chopped clams
1 tbsp olive oil
2 cups chopped onion
2 cups chopped potatoes
2 chicken bouillon cubes
2 tsp Worcestershire sauce
1/2 tsp dried thyme
1/4 tsp pepper
4 cups milk
2 cups light cream
3 to 4 tbsp cornstarch
1. Drain clams, reserving the juice. In a large stockpot, saute the onion in olive oil until golden brown. Add the reserved clam juice, potatoes, bouillon cubes, Worcestershire sauce, thyme and pepper. Bring mixture to boiling and reduce heat. Cover and simmer for about 10 minutes or until potatoes are tender.
2. Using a spatula, mash the potatoes against the side of the pan until slightly mashed. Combine the milk, cream and cornstarch in a separate container until well blended. Add the potato mixture and stir until bubbly and thickened. Add the clams and cook until heated through.
Serves 8 to 12.
Thursday, January 8, 2009
12 medium potatoes
1.5 pounds ground beef
1 can of corn, drained
1 jar of beef gravy
1. Preheat oven to 350.
2. Peel potatoes and cut into chunks. Boil 15-20 minutes or until fork tender. Drain. Add 1/4 cup of milk and 1/4 cup of margarine or butter, salt and pepper to taste, and mash thoroughly. Set aside.
3. Cook ground beef in skillet breaking into small pieces until cooked thoroughly. Drain. Pour in gravy with ground beef and stir over heat until warmed through.
4. Spread ground beef mixture into the bottom of a baking dish. Top with corn, spread evenly over ground beef. Top with mashed potatoes, making sure corn is completely covered.
5. Bake uncovered for 30 minutes or until potatoes are golden brown.