Showing posts with label main dishes. Show all posts
Showing posts with label main dishes. Show all posts
Tuesday, June 26, 2012
Chicken Piccata with Artichoke Hearts
Ingredients:
2 pounds Chicken Breast
1 cup flour
Olive oil
For the sauce:
1 large tomato, chopped
2 cloves garlic, mined
1/3 cup of fresh lemon juice
1/4 cup capers, rinsed
1/2 jar marinated artichoke hearts
24 oz low sodium chicken broth
2 tbsp margarine or butter
2tbs fresh parsley
3 tbsp flour & enough chicken broth to make slurry
Directions:
Rinse and clean chicken. Pound thin. Season with salt and pepper. Mix flour with salt and pepper on a large dinner plate. Prep sauce ingredients. Coat frying pan with olive oil heat over medium heat. When oil is hot enough to sizzle with a drop of water it's ready. Dip both sides of chicken in flour and shake excess. Add to pan and let cook until golden brown about 4-5 minutes per side. Remove from pan and set on a paper towel to drain oil.
Add 1-2 tbsp of utter to olive oil. Add chopped tomato and garlic. Smash tomatoes with a back of a fork and reduce to a pan sauce. Add lemon juice, capers and artichoke hearts. Stir and cook about 2 minutes. Add chicken broth. Make flour and chicken broth slurry. Whisk briskly with a fork. Let sauce thicken. Add fresh parsley and basil to sauce. Add chicken back to pan and gently reheat.
Serve with rice or pasta or just a loaf of crusty Italian bread to soak up the lovely "gravy"!
Wednesday, July 14, 2010
Thursday, February 11, 2010
Meatloaf - Two Sizes
Regular Loaf:
2 lbs. ground beef
2 eggs
1 ½ cups bread crumbs
¾ cup ketchup (or Homemade Chili Sauce from jar below)
2 lbs. ground beef
2 eggs
1 ½ cups bread crumbs
¾ cup ketchup (or Homemade Chili Sauce from jar below)
¼ cup warm water
1 package onion soup mix
1 jar Homemade Chili Sauce
Combine all ingredients except remainder of Homemade Chili Sauce jar. Beat thoroughly. Put into loaf pan and pour remaining Homemade Chili Sauce over top.
Bake 350 degrees for 1 hour. Serves 6.
Small Loaf:
1 to 1 ¼ lb. ground beef
2 eggs
3/4 cups bread crumbs
3/8 cup ketchup (or Homemade Chili Sauce from jar below)
½ package onion soup mix
1 jar Homemade Chili Sauce
1 jar Homemade Chili Sauce
Combine all ingredients except remainder of Homemade Chili Sauce jar. Beat thoroughly. Put into loaf pan and pour remaining Homemade Chili Sauce over top.
Bake 350 degrees for 1 hour. Serves 6.
Small Loaf:
1 to 1 ¼ lb. ground beef
2 eggs
3/4 cups bread crumbs
3/8 cup ketchup (or Homemade Chili Sauce from jar below)
½ package onion soup mix
1 jar Homemade Chili Sauce
Monday, November 30, 2009
Simple Crockpot Roast
1 beef rump or round roast (lean), about 3 lbs.
1 pkg. dry onion soup mix
1/4 cup water
dash of black pepper
PREPARATION:
Mix soup mix and water, pour over roast in crock pot. Cook on low about 8 hours, or until tender.
Variation: Add any peeled vegetables to this beef roast ...carrots, potatoes, whole onions, etc. to cook along with the roast, then make a gravy from the drippings if desired. (Thicken gravy with 2 tablespoons of flour mixed with a small amount of cold water.)
Serve leftover sliced beef on rolls with a bit of gravy...delicious! Good cold and sliced for sandwiches with mayonnaise, etc.
1 pkg. dry onion soup mix
1/4 cup water
dash of black pepper
PREPARATION:
Mix soup mix and water, pour over roast in crock pot. Cook on low about 8 hours, or until tender.
Variation: Add any peeled vegetables to this beef roast ...carrots, potatoes, whole onions, etc. to cook along with the roast, then make a gravy from the drippings if desired. (Thicken gravy with 2 tablespoons of flour mixed with a small amount of cold water.)
Serve leftover sliced beef on rolls with a bit of gravy...delicious! Good cold and sliced for sandwiches with mayonnaise, etc.
Beef Stroganoff
(I love this dish and it takes only about 20 minutes!)
Put a pot of water up to boil before you start this recipe, so you can make noodles while the stroganoff is cooking. Carrots or green beans round out the meal.
1 lb. sirloin steak, well trimmed and cut into ¼” strips (tenderize if needed – place meat between pieces of saran wrap & tenderize with mallot or heavy pot)
½ lb. sliced white or brown mushrooms
1 can (10 ½ oz.) condensed French Onion soup
1 Tbs. cornstarch, dissolved in ½ cup cold water
1/8 tsp. dried thyme
½ cup sour cream
¼ cup white wine (optional)
Spray a large nonstick skillet with nonstick cooking spray and place over medium high to high heat to get pan hot. Add steak strips in 2 batches and cook 5 min. or until browned, stirring frequently. Remove meat from skillet and set aside.
Reduce heat to medium. Add mushrooms to skillet and cook 5 min. stirring until lightly browned and softened.
Add onion soup mixture, corn-starch mixture, dried thyme and wine (opt.). Bring to a boil over high heat, then reduce heat to medium and cook 5 min., until thickened. Add sour cream and heat through 1 minute. Return steak to skillet and heat through. Makes 4 servings.
Put a pot of water up to boil before you start this recipe, so you can make noodles while the stroganoff is cooking. Carrots or green beans round out the meal.
1 lb. sirloin steak, well trimmed and cut into ¼” strips (tenderize if needed – place meat between pieces of saran wrap & tenderize with mallot or heavy pot)
½ lb. sliced white or brown mushrooms
1 can (10 ½ oz.) condensed French Onion soup
1 Tbs. cornstarch, dissolved in ½ cup cold water
1/8 tsp. dried thyme
½ cup sour cream
¼ cup white wine (optional)
Spray a large nonstick skillet with nonstick cooking spray and place over medium high to high heat to get pan hot. Add steak strips in 2 batches and cook 5 min. or until browned, stirring frequently. Remove meat from skillet and set aside.
Reduce heat to medium. Add mushrooms to skillet and cook 5 min. stirring until lightly browned and softened.
Add onion soup mixture, corn-starch mixture, dried thyme and wine (opt.). Bring to a boil over high heat, then reduce heat to medium and cook 5 min., until thickened. Add sour cream and heat through 1 minute. Return steak to skillet and heat through. Makes 4 servings.
Filet Mignon with Portobello Mushrooms
1 T. butter or margarine
1 T. olive or vegetable oil
½ lb. fresh mushrooms, sliced
2 4-oz. filets mignons,
each about 1 inch thick
1/2 c. beef broth
¼ c. Madeira wine
1 T. fresh thyme or 1/4 tsp. dried leaves
1/4 tsp. salt
Freshly ground black pepper
In heavy skillet over medium heat, heat half the butter and half the oil. Add mushrooms and saute quickly until lightly browned, about 5 min¬utes. With slotted spoon, remove and set aside. Add remaining butter and oil to skillet and heat over high heat. Pat filets dry on paper towels. Place filets in hot fat and brown well, about 3 to 4 minutes a side for medium-rare. Remove from skillet to platter and keep warm. Pour fat from skillet and add beef broth. Boil rapidly over high heat while scraping any brown bits from pan. Continue cooking broth until reduced to 2 table¬spoons. Stir in Madeira, thyme, salt and pepper. Over high heat, heat to boiling. Add mushrooms and heat through. Serve mushrooms next to or on top of steaks. Makes 2 servings.
TWO OTHER EXOTIC MUSHROOMS TO TRY:
There are hundreds of varieties, but these are the ones you are most likely to see in the market: chanterelles - they can be as quite small or grow to 3 to 4 inches in diameter, the texture is firm and velvety. Shiitake (pronounced she tah kee), are much larger and are generally reddish brown to brownish black on top. Many people think they taste like lobster. Both mushrooms will last about a week, refrigerated. Place in a single layer on a barely damp cloth and fold to cover.
1 T. olive or vegetable oil
½ lb. fresh mushrooms, sliced
2 4-oz. filets mignons,
each about 1 inch thick
1/2 c. beef broth
¼ c. Madeira wine
1 T. fresh thyme or 1/4 tsp. dried leaves
1/4 tsp. salt
Freshly ground black pepper
In heavy skillet over medium heat, heat half the butter and half the oil. Add mushrooms and saute quickly until lightly browned, about 5 min¬utes. With slotted spoon, remove and set aside. Add remaining butter and oil to skillet and heat over high heat. Pat filets dry on paper towels. Place filets in hot fat and brown well, about 3 to 4 minutes a side for medium-rare. Remove from skillet to platter and keep warm. Pour fat from skillet and add beef broth. Boil rapidly over high heat while scraping any brown bits from pan. Continue cooking broth until reduced to 2 table¬spoons. Stir in Madeira, thyme, salt and pepper. Over high heat, heat to boiling. Add mushrooms and heat through. Serve mushrooms next to or on top of steaks. Makes 2 servings.
TWO OTHER EXOTIC MUSHROOMS TO TRY:
There are hundreds of varieties, but these are the ones you are most likely to see in the market: chanterelles - they can be as quite small or grow to 3 to 4 inches in diameter, the texture is firm and velvety. Shiitake (pronounced she tah kee), are much larger and are generally reddish brown to brownish black on top. Many people think they taste like lobster. Both mushrooms will last about a week, refrigerated. Place in a single layer on a barely damp cloth and fold to cover.
San Antonio Sweet & Sour Chicken
4 Servings
1 (20-oz.) can pineapple chunks in heavy syrup
2 TBSP. cornstarch
2 TBSP. soy sauce
2 TBSP. vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
2 medium green or red peppers, trimmed, seeded and cut into 1-inch pieces (about 2 cups)
1-1/2 cups Pace Picante Sauce
4 cups hot cooked rice
Drain pineapple, reserving syrup. In cup, mix cornstarch, syrup and soy sauce until smooth; set aside. In medium skillet over medium-high heat, heat 1 TBSP. oil. Add chicken in two batches and cook until browned, stirring often. Set chicken aside.
Reduce heat to medium. Add remaining oil. Add peppers and cook until tender-crisp. Add Picante sauce and pineapple. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan and heat through. Serve sweet-and-sour mixture over rice.
1 (20-oz.) can pineapple chunks in heavy syrup
2 TBSP. cornstarch
2 TBSP. soy sauce
2 TBSP. vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
2 medium green or red peppers, trimmed, seeded and cut into 1-inch pieces (about 2 cups)
1-1/2 cups Pace Picante Sauce
4 cups hot cooked rice
Drain pineapple, reserving syrup. In cup, mix cornstarch, syrup and soy sauce until smooth; set aside. In medium skillet over medium-high heat, heat 1 TBSP. oil. Add chicken in two batches and cook until browned, stirring often. Set chicken aside.
Reduce heat to medium. Add remaining oil. Add peppers and cook until tender-crisp. Add Picante sauce and pineapple. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan and heat through. Serve sweet-and-sour mixture over rice.
Chicken Pot Pie
1 Tbsp. butter
1 large onion, finely chopped
1 tsp. dry thyme leaves
1 bay leaf
3/4 c. chicken broth
3 Tbsp. cornstarch
5 c. cooked chicken
1 ½ c. thinly sliced carrots
1 (10 oz.) pkg. frozen peas
1 c. unflavored yogurt
1 c. Cheddar cheese, grated
1 unbaked pie crust (9-inch)
1 large egg, beaten
In a 5-quart pan over medium-high heat, combine butter, onion, thyme and bay leaf. Stir often until onion is lightly browned, about 15 minutes. Add 1/3 cup water; stir to release browned bits and cook until liquid evaporates. Mix broth with cornstarch. To pan, add chicken, carrots. peas, yogurt and 2/3 cornstarch mixture; stir until boil¬ing. Let cool; stir in remaining cornstarch mixture.
Pour filling into a 9-inch pie pan. Sprinkle with cheese. On a lightly floured surface, roll pastry into a 10-inch diameter round. With a cookie cutter, cut 1 or 2 pieces from center of pastry; reserve cutouts. Lay pastry over filling. Fold edges under and flush with pan rim, flute firmly against rim's top with cutouts. Brush pastry and cutouts with egg. Bake in a 400° oven on lowest rack until pastry is well browned and filling hot in the center, 40 to 55 minutes. If pastry rim or cutouts brown exces¬sively before center is brown, drape rim and cover cutouts with foil.
You can make your own pie crust, but I have found the one avail¬able in the dairy case at the market works just as well.
1 large onion, finely chopped
1 tsp. dry thyme leaves
1 bay leaf
3/4 c. chicken broth
3 Tbsp. cornstarch
5 c. cooked chicken
1 ½ c. thinly sliced carrots
1 (10 oz.) pkg. frozen peas
1 c. unflavored yogurt
1 c. Cheddar cheese, grated
1 unbaked pie crust (9-inch)
1 large egg, beaten
In a 5-quart pan over medium-high heat, combine butter, onion, thyme and bay leaf. Stir often until onion is lightly browned, about 15 minutes. Add 1/3 cup water; stir to release browned bits and cook until liquid evaporates. Mix broth with cornstarch. To pan, add chicken, carrots. peas, yogurt and 2/3 cornstarch mixture; stir until boil¬ing. Let cool; stir in remaining cornstarch mixture.
Pour filling into a 9-inch pie pan. Sprinkle with cheese. On a lightly floured surface, roll pastry into a 10-inch diameter round. With a cookie cutter, cut 1 or 2 pieces from center of pastry; reserve cutouts. Lay pastry over filling. Fold edges under and flush with pan rim, flute firmly against rim's top with cutouts. Brush pastry and cutouts with egg. Bake in a 400° oven on lowest rack until pastry is well browned and filling hot in the center, 40 to 55 minutes. If pastry rim or cutouts brown exces¬sively before center is brown, drape rim and cover cutouts with foil.
You can make your own pie crust, but I have found the one avail¬able in the dairy case at the market works just as well.
Chicken with Artichokes & Capers
4 boneless, skinless chicken breasts
Skim milk (1/2 cup or little more will do)
Seasoned flour, (you can season it yourself with salt and peppr), enough to cover breasts
2 tablespoons (or less) olive oil
1/2 teaspoon minced garlic
1 or more tablespoons of capers
1 can quartered artichoke hearts, drained
1/2 cup Vermouth
Salt and pepper
1. Pound until flattened, 4 boneless, skinless chicken breasts. Dredge in skim milk and coat with seasoned flour.
2. Heat 2 tablespoons (or less) of olive oil in saucepan. Add 1/2 teaspoon minced garlic and cook until tender, with slightly browned edges. Add chicken and saute in hot oil on one side until browned. Turn chicken and saute for two minutes.
3. Add 1 or more tablespoons of capers, one can quartered artichoke hearts, drained and 1/2 cup Vermouth. Add salt and pepper to taste.
4. Cook ingredients until Vermouth mixture is reduced by half, then cover until chicken is no longer pink in the middle.
5. Ladle the liquid mixture in pan (including capers and artichokes) over the chicken breast and serve with freshly steamed vegetables.
(Makes 4 servings.)
Skim milk (1/2 cup or little more will do)
Seasoned flour, (you can season it yourself with salt and peppr), enough to cover breasts
2 tablespoons (or less) olive oil
1/2 teaspoon minced garlic
1 or more tablespoons of capers
1 can quartered artichoke hearts, drained
1/2 cup Vermouth
Salt and pepper
1. Pound until flattened, 4 boneless, skinless chicken breasts. Dredge in skim milk and coat with seasoned flour.
2. Heat 2 tablespoons (or less) of olive oil in saucepan. Add 1/2 teaspoon minced garlic and cook until tender, with slightly browned edges. Add chicken and saute in hot oil on one side until browned. Turn chicken and saute for two minutes.
3. Add 1 or more tablespoons of capers, one can quartered artichoke hearts, drained and 1/2 cup Vermouth. Add salt and pepper to taste.
4. Cook ingredients until Vermouth mixture is reduced by half, then cover until chicken is no longer pink in the middle.
5. Ladle the liquid mixture in pan (including capers and artichokes) over the chicken breast and serve with freshly steamed vegetables.
(Makes 4 servings.)
Sunday, November 29, 2009
Chicken Marsala
4 boneless, skinless chicken breasts
1 stick butter, cut into 1 Tbsp. slices
salt and pepper to taste
4 shallots, coarsely chopped
2 c. mushrooms, sliced
¼ c. Marsala wine (dry, not sweet)
1/2 c. heavy cream
1 Tbsp. lemon juice
1 pkg. fresh fettucine noodles
1/4 c. grated parmesan cheese
*The chicken will be a little juicier if you buy boneless breasts with skin and remove the skin just before cooking.
Rinse chicken and dry with paper towels. Spread breasts out between 2 sheets of wax paper; pound until thin. Put pasta water on to boil. Melt 2 tablespoons of butter in the skillet. Brown chicken, two at a time, seasoning with salt and pepper. Remove and keep warm on the plate.
Add another tablespoon of butter and the shallots; saute on medium heat until translucent. Add another tablespoon of butter and the mushrooms; saute for 5 minutes. Deglaze the pan with Marsala, scraping the pan with the spatula; bring to a boil. Add cream and lemon juice; return to a boil. Return chicken to pan (all 4 breasts should fit); leave on low heat, covered.
Prepare pasta according to package directions. Drain and stir in remaining butter and Parmesan cheese, tossing until covered.
1 stick butter, cut into 1 Tbsp. slices
salt and pepper to taste
4 shallots, coarsely chopped
2 c. mushrooms, sliced
¼ c. Marsala wine (dry, not sweet)
1/2 c. heavy cream
1 Tbsp. lemon juice
1 pkg. fresh fettucine noodles
1/4 c. grated parmesan cheese
*The chicken will be a little juicier if you buy boneless breasts with skin and remove the skin just before cooking.
Rinse chicken and dry with paper towels. Spread breasts out between 2 sheets of wax paper; pound until thin. Put pasta water on to boil. Melt 2 tablespoons of butter in the skillet. Brown chicken, two at a time, seasoning with salt and pepper. Remove and keep warm on the plate.
Add another tablespoon of butter and the shallots; saute on medium heat until translucent. Add another tablespoon of butter and the mushrooms; saute for 5 minutes. Deglaze the pan with Marsala, scraping the pan with the spatula; bring to a boil. Add cream and lemon juice; return to a boil. Return chicken to pan (all 4 breasts should fit); leave on low heat, covered.
Prepare pasta according to package directions. Drain and stir in remaining butter and Parmesan cheese, tossing until covered.
Tuesday, June 23, 2009
Dilled Lemon Chicken
Great even without the fresh dill!
4 small boneless and skinless chicken- breast halves, about 4 ounces each
2 cup flour
3 tablespoons butter
2 cup chicken broth
1 tablespoon lemon juice
Salt and pepper, to taste
2 slices lemon, halved
1 tablespoon chopped fresh dill
1 tablespoon sliced scallions, for garnish
~
Dredge chicken lightly on each side in flour, shaking off any excess. Heat butter in a medium skillet until bubbling, add chicken, and sauté over medium heat until nicely browned, about 4 minutes per side. Pour excess butter from pan and add broth, lemon juice, salt, and pepper. Arrange lemon, dill, and scallions on chicken; cover, and simmer 8 to 10 minutes, or until chicken is cooked through. Remove chicken to a plate and keep warm under aluminum foil. Cook sauce, uncovered, just until slightly thickened. Return chicken to skillet, sprinkle with scallions, and serve immediately.
(serves 4)
4 small boneless and skinless chicken- breast halves, about 4 ounces each
2 cup flour
3 tablespoons butter
2 cup chicken broth
1 tablespoon lemon juice
Salt and pepper, to taste
2 slices lemon, halved
1 tablespoon chopped fresh dill
1 tablespoon sliced scallions, for garnish
~
Dredge chicken lightly on each side in flour, shaking off any excess. Heat butter in a medium skillet until bubbling, add chicken, and sauté over medium heat until nicely browned, about 4 minutes per side. Pour excess butter from pan and add broth, lemon juice, salt, and pepper. Arrange lemon, dill, and scallions on chicken; cover, and simmer 8 to 10 minutes, or until chicken is cooked through. Remove chicken to a plate and keep warm under aluminum foil. Cook sauce, uncovered, just until slightly thickened. Return chicken to skillet, sprinkle with scallions, and serve immediately.
(serves 4)
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