Filets with Wine Sauce
Ingredients:
4 (4 oz) beef tenderloin steaks
3/8 teaspoon salt
1/2 teaspoon black pepper
cooking spray
1/3 cup pinot noir or burgundy wine
1/3 cup pomegranate juice
1/3 cup beef stock
1 thyme sprig
1 1/2 tablespoons chilled butter, cut into small pieces
Directions:
Heat a large heavy skillet on medium heat. sprinkle all the steaks with salt and 1/4 of the pepper asked for. Coat your heating pan with a cooking spray and add steaks to your pan. Cook steaks for 3 minutes on each side or as much as you want. Remove your steaks after that and keep warm. Add the remaining 1/4 pepper , and wine, pomegranate juice, stock and thyme sprig to your pan, while bringing all this to a boil. Cook all this for 7 minutes. Remove from heat and discard the thyme sprig. Add the butter pieces to the sauce, stirring till it melts. Serve over made steaks. To add a decorative and interesting flair, you can also add the pomegranate seeds on top of your steak. Enjoy! <3
Chicken Parmesan
Ingredients
- 1 egg, beaten
- 2 ounces dry bread crumbs
- 2 skinless, boneless chicken breast halves
- 3/4 (16 ounce) jar spaghetti sauce
- 2 ounces shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
- Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
- Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
Honey Mustard Chicken
1. Ingredients
6 chicken breasts
1/4 cup extra-virgin olive oil
Kosher salt
1 cup honey
2 tablespoons Dijon mustard
1 teaspoon coarsely ground pepper
2. Cooking Directions
Preheat the oven to 400 degrees F. On a baking sheet, toss the chicken and olive oil; season with salt. Roast until nearly cooked through, about 20 minutes for the breasts. Pour off the fat on the baking sheets. Preheat the broiler and position a rack just below center.
In a saucepan, bring the honey, mustard, pepper and a pinch of salt to a boil.
Toss all of chicken with the honey mixture in the same baking sheet. Turn the chicken skin side down and broil for about 5 minutes, basting with the honey and shifting the baking sheet, as necessary, until the pieces are browned. Turn the chicken skin side up and broil for 5 minutes longer, basting occasionally. The chicken is done when it's cooked through and the skin is deeply glazed but not blackened. Transfer the chicken to a platter. Pour the juices from the baking sheet into a heatproof bowl and skim off the fat. Serve the chicken, passing the juices on the side.
6 servings
Beef pinwheels
Ingredients
- 1 large flank steak
- Salt and pepper
- 6 ounces Asiago, shredded
- 8 ounces of spinach
- 6 ounces gorgonzola, crumbled
- 4 scallions, chopped
- 8 to 10 wooden skewers, soaked in water
Directions
Preheat grill pan to high.
First begin by cutting the flank steak in 5-6 inch strips in length and 2-3 inches in width. Begin layering the flank steak with salt and pepper, the asiago, then the spinach, the Gorgonzola and scallions. Begin rolling the flank steak tightly and away from you. Evenly insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together on the grill. Grill the pinwheels on each side for about 4 to 5 minutes or until your desired doneness.I went ahead and added grilled pieces of andouille sausage on the side for this recipe and served it with a simple white rice.
Roasted Red Snapper with Cherry Tomato Salsa
2 tablespoons olive oil
2 tablespoons chopped fresh basil
1 tablespoon fresh lime juice
1 cup small cherry tomatoes, halved
1/3 cup chopped red onion
1 teaspoon minced jalapeno chili with seeds
1 teaspoon honey
4 (4 ounce) fillets red snapper fillets
Preheat oven to 400 degrees F. Whisk oil, 1 tablespoon basil and lime juice in medium bowl to blend. Transfer 1 1/2 tablespoons dressing to small bowl and reserve for fish. Mix remaining 1 tablespoon basil, tomatoes, onion, jalapeno and honey into dressing in medium bowl. Season salsa with salt and pepper.
Lightly brush small baking sheet with oil. Sprinkle both sides of fish with salt and pepper. Arrange fish on prepared sheet; brush with reserved 1 1/2 tablespoons dressing. Roast fish until just opaque in center, about 10 minutes. Transfer fish to 2 plates. Spoon salsa alongside and serve. Any sides for this dish could be a simple salad and a white rice. Making any other flavorful dishes would not do justice to this plate.
2 servings
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Chicken with Basil sauce
4 lg Chicken fillets
-----CRUMB TOPPING-----
1 c Bread crumbs, fresh
1/3 c Parmesan, grated
1 tb Parsley, chopped
1/4 lb Bacon
3 oz Butter
2 Garlic cloves
2 ts Worcestershire sauce
1/2 ts Mustard, dry
-----BASIL SAUCE-----
1/2 c Oil
1/4 c White vinegar
1 Garlic clove, crushed
1/2 c Cream
1 Egg yolk
1 c Basil leaves (fresh),
-finely chopped
Preheat oven to 375 degrees F. Combine bread crumbs,
cheese and parsley. Saute chopped bacon and drain on
absorbent paper. Add the bacon to the bread crumb
mix. This is the crumb topping for the chicken.
In a pan, melt the butter, then add the crushed
garlic, Worcestershire sauce and mustard. Mix and heat
through. Coat the chicken fillets with the butter
mixture by dipping them in the saucepan. Arrange in a
shallow, ovenproof dish. Press the bread crumb mixture
on top of the chicken pieces to provide a crumb
topping. Bake uncovered for 20 to 25 minutes.
While the chicken cooks, make the basil sauce: in a
saucepan combine all sauce ingredients except the egg
yolk. Stir until heated and then add the egg yolk,
stirring until thickened. Do not boil. Pour the hot
sauce over the chicken pieces just before serving.
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Asopao de pollo
1 Teaspoon Oregano
1 Clove Garlic -- Minced
Salt
3 Pounds Chicken -- Cut In 10 Pieces
2 Slices Thick Bacon
1 1/2 Ounces Smoked Ham -- Coarsely Chopped
2 Medium Tomatoes -- Finely Chopped
1 Medium Onion -- Finely Chopped
1 Medium Green Bell Pepper -- Finely Chopped
1 Tablespoon Capers -- Drained
1/4 Cup Pimiento Stuffed Olives -- Diced
2 Cups Medium Grain Rice (About 12 Oz) -- Such As Valencia
1 Cup Green Peas -- Fresh Or Frozen
4 Pimentos -- Thinly Sliced
1/2 Cup Parmesan Cheese -- grated
In a small bowl, combine the oregano, garlic and salt. Rub the seasonings
on the chicken pieces.
In a large enameled cast iron casserole, cook the bacon over moderately low
heat until the fat is rendered. Remove the bacon and reserve for another
use. Add half the chicken and cook over moderately high heat, turning,
until browned all over, about 7 minutes. Transfer to a plate and brown the
remaining chicken to the pan and add the ham, tomatoes, onion and green
pepper. Cover and simmer over low heat until the chicken is cooked through,
about 25 minutes. Let cool.
Remover the chicken meant from the bones. Discard the skin and bones and
return the meat to the pan. Add 6 1/2 cups of water and the capers and
olives and simmer for 5 minutes. Stir in the rice and 1 teaspoon salt and
simmer until the rice is tender, about 15 minutes.
Season the *asopao* with salt. Garnish with the peas and pimientos and
sprinkle with the Parmesan. Serve at once; otherwise it will lose its
characteristic soupiness.
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6 servings
2 c Unsalted chicken broth,
2 tb Minced jalapeno chili with seeds
2 tb Minced jalapeno chili with seeds
1 tb Olive oil
2 ts Ground cumin
1 onion halved and thinly sliced
2 tb Pickling spice
1/3 cup rice vinegar
1/2 Red bell pepper, sliced 1/4 c Fresh cilantro leaves
1 lb Boneless chicken breast 3 lg Garlic cloves, minced
-halves
baked tortilla chips
Boil broth and pickling spice in heavy large saucepan ten minutes. Strain
and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil
and cumin to pan. Simmer over very low heat until chicken is just cooked
through, about ten minutes. Transfer chicken and onions to shallow dish.
Top with bell peppers and minced chilli. Boil cooking liquid until reduced
to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30
minutes. Add cilantro to chicken mixture. Cover and refrigerate until well
chilled, turning chicken occasionally, about 4 hours (can be prepared one
day ahead). Slice chicken and transfer to plates. Top with marinated
vegetables and some of the juice.
Makes 6 servings
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Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame
4 portions, 6 to 8 ounces each, mahi mahi fillets
Salt and pepper
2 limes, juiced
3 tablespoons dark tamari soy sauce
2 inches fresh ginger root, grated, about 1 1/2 tablespoons
1 tablespoon vegetable or canola oil
20 blades fresh chives, chopped or 3 scallions, thinly sliced, for garnish
Asparagus:
1 to 1 1/4 pounds thin asparagus spears
2 navel oranges
1-inch fresh ginger root
2 tablespoons toasted sesame seeds
Preheat grill pan to over medium high to high heat. Season mahi mahi fillets with salt and pepper. Combine the lime juice, dark soy, ginger and a little vegetable or canola oil in a shallow dish. Turn the mahi mahi in the citrus soy marinade and let it hang out for 10 minutes. Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque.
Take 1 spear of asparagus and hold it at each and. Bend the asparagus until it snaps and breaks. Use this spear as your guide on where to trim the ends of your bundle of spears. Using a peeler, make thin long strips of orange zest from both oranges. Cut the ends off the zested oranges and stand them up right on a cutting board. Remove the pith in strips using sharp knife and cutting down from the top of the orange. Discard the pith. When the oranges are both peeled and trimmed, turn them on their sides and slice into 1/4-inch rounds, cross sectioning the whole. Set the orange disks aside. In a skillet with a cover, bring 1-inch water to a boil with the zest of the oranges and grated fresh gingerroot. Allow the orange zest and ginger to simmer for at least 1 minute then add salt and asparagus spears. Simmer the spears 3 to 5 minutes until just tender. Drain the asparagus. Discard the orange zest and ginger. Assemble a few spears on each dinner plate, layering them back and forth, crisscrossing the spears over orange slices. Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of grilled mahi mahi. Garnish assembled fish and asparagus with chopped or thinly sliced chives.
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Miso Cod with Buttered Mushrooms
Prep Time
15 min. Cook Time
20 min. Serves
4
1. Ingredients
1 cup granulated sugar
1 1/4 cups white miso (available in some refrigerated sections and at Asian markets)
1/2 cup sake
1/2 cup mirin (Japanese sweet wine)
4 (6 ounce) black cod fillets (also called sablefish) or salmon fillets
1 garlic clove, thinly sliced
1 1/2 tablespoons unsalted butter
1 pound mixed mushrooms, such as oyster and shiitake, cleaned and thinly sliced
1 1/2 teaspoons fresh lemon juice
2 1/2 teaspoons soy sauce
Salt and freshly ground pepper
Nonstick cooking spray or olive oil
Steamed white rice
2. Cooking Directions
In a medium saucepan over medium-high heat, whisk together the sugar, miso, sake and mirin. Bring the marinade to a boil, then remove from the heat, transfer to shallow dish and let cool completely. Add the fish, covering it with the marinade, and refrigerate at least 30 minutes or up to 2 days.
In a small saucepan, bring a few cups of water to a boil. Boil the garlic for 2 minutes and drain on paper towel. In a large skillet over medium heat, cook the blanched garlic in the butter until golden, 2 minutes. Add the mushrooms and cook until golden, about 10 minutes. Add the lemon juice and soy sauce and season to taste with salt and pepper. Keep warm.
Cover a grill liberally with the nonstick cooking spray and heat medium-high. Grill the fish, turning once, until cooked through, about 3 minutes per side. Serve with the buttered mushrooms and rice.
4 servings
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Chicken Georgia
4 tablespoons (1/2 stick) butter
4 skinless boneless chicken breast halves
1 cup sliced fresh mushrooms
2 tablespoons minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces grated mozzarella cheese
Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Add chicken and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cook and let stand 5 minutes or until cheese melts.
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Chicken Florentine with Spring Vegetable and Double Potato Hash and Red Wine Demi-Glace
Chicken Florentine:
1 pound fresh spinach, soaked and washed well
8 (6-ounce) boneless chicken breasts, skin on
1 ounce blue cheese
2 tablespoons ricotta cheese
1 tablespoon grated Parmesan
1 tablespoon lemon zest
1 tablespoon white wine
2 tablespoons olive oil
Salt and pepper
Vegetable/Potato Hash:
1 pound thin asparagus, trimmed, blanched and cut into 1/4 to 1/2-inch pieces
1/2 cup grapeseed oil
1 large red onion, diced
2 small zucchini, diced into 1/4 to 1/2-inch pieces (place diced zucchini on paper towel to absorb moisture)
1/2 pound white potatoes, diced into 1/4 to 1/2-inch pieces (place diced potatoes on paper
towel to absorb moisture)
1/2 pound sweet potatoes, diced into 1/4 to 1/2-inch pieces (place diced potatoes on paper towel to absorb moisture)
2 ounces blue cheese
Demi-Glace:
1/4 cup butter
1 small onion, finely chopped
1/2 cup red wine
1/4 cup cornstarch
1 pint veal stock
Tapenade:
1/4 cup kalamata olives
1/4 cup pickled plums (recommended: Umeboshi)
1/8 cup olive oil
2 ounces blue cheese
3 tablespoons chopped parsley
Salt and pepper
For the Chicken: Preheat oven to 350 degrees F. Steam spinach and let cool. Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you butterfly them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken.
*Cook's Note: Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet. Pound chicken thin and remove plastic. In a small mixing bowl, mix together, blue cheese, ricotta cheese, Parmesan, lemon zest and white wine. Place equal amounts of the cheese mixture on each breast, followed by equal amounts of the steamed spinach. Fold in each end and roll tightly, securing with toothpicks as needed, and placing on a baking sheet. Season with salt and pepper and brush with remaining olive oil. Place in the oven (leaving an oven rack available for the hash) and roast for 45 to 50 minutes, or until internal temperature registers 165 degrees F on an instant-read thermometer. Remove stuffed chicken from oven and allow to rest.
For the tapenade: Finely chop olives and plums and combine with 1 tablespoon olive oil. Add 2 ounces of blue cheese and parsley, and season to taste with salt and pepper.
For the Hash: In a large oven-safe skillet, add half the oil (1/4 cup) and warm the pan over medium low heat. Add the pieces of blanched asparagus and diced onion, and saute together for about 5 minutes until the asparagus feels cooked to the bite. Remove from heat and set aside. In a large bowl toss the zucchini, diced white potatoes and diced sweet potatoes with the remaining 1/4 cup of oil and season them with salt and pepper. Get a nice even coating of oil on the zucchini and potatoes and place them onto a large roasting tray. Top with the asparagus and onion mixture and place in the oven for 35 to 45 minutes.
For the Demi-Glace: Prepare demi-glace while the chicken and hash are in the oven, by melting the butter over medium heat in a saucepan and sauteing onion until tender. Whisk together cornstarch and red wine to make slurry, and add to onion along with veal stock. Let simmer over medium heat until reduced by 1/3, stirring occasionally.
Once the hash is complete, toss 2 ounces of blue cheese with warm hash mixture and using a 3-inch circle mold or biscuit cutter as a mold, form a circle of the hash in the center of serving plate. Place stuffed chicken on top of hash, and spoon some of the tapenade onto the chicken breast. Drizzle demi-glace over chicken and hash.
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Baked Salmon with Tomatoes, Spinach and Mushrooms
Prep Time
10 min. Cook Time
25 min.
Serves 4
1. Ingredients
4 (4 ounce) salmon fillets
2 cups chopped fresh spinach
1 cup sliced mushrooms
1 medium tomato, chopped
1/3 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
2. Cooking Directions
Place salmon fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.
Mix remaining ingredients until well blended; spoon over salmon.
Bake at 375 degrees F for 20 to 25 minutes or until salmon flakes easily when tested with fork.
4 servings
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