Posts from the ‘Recipes’ Category

11 EASY, DELICIOUS LENTEN DINNERS

I’m a seafood lover and have many posts on the subject, in addition to the annual ones I write for Lent with recipes focused on seafood.  Moreover, I usually write about fish when I talk about grilling, in at least one article per summer.  With so much information available to anyone who wants to scan the panorama on my Home Page or visit the Archives (Table of Contents), I decided to approach my Lenten post a bit differently this year.

For Christians who elect to eat fish on Friday during Lent, the menu choices can be a bit of a problem, especially for parents. They want something perhaps a little special to make the diner more appealing, but something easy, and quick to cook which doesn’t require changing clothes to avoid spattering. It would be nice, if the preparation also allowed a few minutes to sit down and enjoy a glass of wine after a long week.

So this year I’m recommending only recipes which deliver those benefits.  I’ve chosen familiar ingredients, easy to find but prepared in delicious dishes even children like. There are 2 for salmon, 2 for Tilapia, 2 for canned seafood, 2 for shrimp and 2 for pasta sauces, and 1for any fish. So read on…

RECIPES
Tilapia Recipes

Coconut Crusted Tilapia: Serves 4
4 Tilapia filets – about 1lb
1 cup plain Panko
½ cup sweetened coconut flakes – toasted
½ cup + mayonnaise
Lemon pepper
Step I- Preheat oven to 350 deg. Toast coconut on a piece of foil until golden, about 4 min. watching that edges don’t burn. When cool mix with Panko.
Step 2 – Place fish on a lightly oiled cooking surface, a pan or baking sheet. Completely cover the tops with a thin sheet of mayonnaise, more like a veneer. Dust lightly with lemon pepper.
Step 3 – Sprinkle with Panko-coconut mix, and bake 8 min. per 1 inch width of filet, until top is golden, fish puffs slightly and edges bubble. Serve at once
Note: I put the breading mix in an empty herb bottle with a shaker top. It’s easy to apply, and any extra can simply be stored in the bottle. 

Spinach Filled Fish Ring: 4 Servings
4 filets of a mild flavored white fish-tilapia, flounder, scrod
(2) 10 oz. boxes frozen chopped spinach -thawed
1 egg
1 envelope or 1 Tbs. bouillon granules either chicken or beef
1/8 tsp. ground nutmeg
Step 1-cut the fish filets lengthwise in half and form each filet into a ring, head to tail, securing with toothpicks. Place in a lightly greased close-fitting pan, but not with the rings touching.
Step 2 – Squeeze excess water out of the spinach and mix it with the egg and the bouillon
Step 3 – Fill the fish rings with the spinach and sprinkle the nutmeg over the tops.
Step 4 – Bake in a preheated 350 deg. oven about 20- 25 min. or until egg cooks and forms custard in the bottom of the pan. Serve at once with pieces of the custard as a garnish.
Alternatively for hearty appetites, form the halves of fish filets into only 2 rings and divide the spinach between them. Add 5 to 8 min, to cooking time.

Salmon Recipes

Salmon with Leafy Greens and Tomatoes: Serves 2
2 salmon fillets
(1) 5 oz. bag spinach leaves or equal amount of Kale leaves, thick stems removed*
(1) 15 oz. can diced tomatoes with juice
1 ½ Tbs. oil –optional
¼ tsp. garlic powder
Skin the salmon, pour over 1 Tbs. oil and bake at 350 deg. for 5 min, per inch of thickness or until flakes. Put tomatoes in an oven proof dish, add garlic and remaining oil and bake with fish or microwave for 1-2 min. If using baby spinach, remove heavier stems and divide among plates. If using kale, remove heavy stems and microwave 1-2 min. until greens are slightly wilted. Plate greens topped with tomatoes and place a piece of fish diagonally across each plate. Serve at once.
NOTE: Rice goes well with this. I like brown. Precooked can be used but when re-heating or cooking add 1 envelope chicken bouillon granules for flavor.

Poached Salmon with Sauce: Serves 4
1 ½ lbs. of salmon fillets or steaks
1 Tbs. lemon juice
Bring water to cover and lemon juice to a boil and reduce to an even simmer. Slide fish in gently and cook about 8-10 min. per pound until the flesh turns pale pink and flakes easily. Remove from heat, run fish under cold water to stop cooking and remove skin, and spine bone, if still there in steaks. Serve warm or chill on a covered plate at least 1 hour.
Sauce: Can be made the night before-keep covered and chilled
1/3 cup mayonnaise
2/3 cup sour cream
1 ½ tsp. dill weed or to taste
Mix all ingredients well and allow flavors to meld several hours in the refrigerator. Add more dill to taste if needed. Serve dolloped over fish.

For All Fish

Southwest/Italian Seafood Packets: Serves 4 Almost any fish is recommended for this- From Eat Up and Slim Down by Jane Kirby and David Joachim
(4) 1 lb. fish fillets
½ cup thick salsa OR ¼ cup crushed tomatoes seasoned to taste with dried basil, dried oregano and garlic powder
8 large shelled shrimp
8 Cilantro, parsley or oregano sprigs or basil leaves
1 Lemon or Lime in wedges
Preheat oven to 400 deg. Cut foil or parchment paper into 8 pieces 1 inch longer than fish. Shapes, triangles or hearts make a nice presentation. Place a fillet on each of 4 pieces, top with 2 Tbs. sauce, 2 shrimp and 2 sprigs or leaves of herb. Cover with another piece of foil or paper and crimp edges to seal. Bake 10-12 min. Plate packets immediately and serve hot with fruit wedges. Cut an ‘X’ in the top of each packet to eat.

Canned Fish

TUSCAN TUNA & BEAN SALAD: Serves 2-3
(1)16oz. can white beans rinsed
(1)6oz. can solid white tuna -drained
Dressing:
1 Tbs. concentrated lemon juice
2 Tbs. Dijon mustard
1 Tbs. Balsamic vinegar
1 Tbs. oil
½ tsp. garlic powder
1 Tbs. dried basil OR 3 Tbs. chopped fresh leaves
Salt and pepper to taste.
(1) 4oz.can sliced black olives -optional
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2 tomatoes in wedges – at least 4 wedges per serving
Mix all the dressing ingredients in a salad bowl. Add the tuna and beans and toss well. Serve on beds of lettuce with tomato wedges on the side.

Orbetello Clam Sauce: Serves 4

(2) 10 oz. cans whole baby clams-or 3 doz. fresh

1/3 cup oil

2 cloves minced garlic

1/3 cup minced Italian (flat leaf) parsley-or 1 Tbs. dried

1 cup clam juice-juice from the cans + bottled clam juice or white wine

2 Tbs. butter

Salt and freshly ground pepper to taste

1 lb. pasta-cooked

Heat oil in a skillet and cook garlic and parsley, stirring for 1 min. Add liquid, clams, seasonings and

simmer uncovered for 2 min. Remove from heat and stir in butter. Serve over hot pasta

Shrimp

Shrimp Kabobs-Serves 4 Cubes of Monkfish, Salmon steak, Swordfish, even Tuna steaks will work in place of shrimp.
Skewers, Broiler or Grill
2 lbs. raw shrimp, peeled and deveined, tails on – extra-large (26-30 count) recommended
2 Tbs. olive oil
1 tsp. Tabasco
1 tsp. Worcestershire Sauce
2 tsp. chopped fresh rosemary or equal amount dried
3 cloves minced garlic
1 tsp. dried oregano
¼ tsp. allspice powder
2 lemons – one juiced one in quarters
Kosher salt to taste
Barbeque Sauce
Skewers- soaked bamboo. (If using metal ones, double skewering makes turning easier.)
Mix all the ingredients but the salt and quartered lemon in a bowl large enough to hold the shrimp. Add the shrimp and marinate, covered at room temperature at least 1 hr. or several hours in the refrigerator. Thread shrimp head to tail on as many skewers as necessary – long metal ones require about 4. Preheat broiler or grill, and cook shrimp until pink and beginning to brown, basting frequently with the marinade. Sprinkle with salt. Serve with lemon quarters.
NOTE: The Barbeque Sauce is for optional dipping. Like many seafood dishes this is great with fries and Cole Slaw-from the Deli is fine.

Shrimp Stew: Serves 4
About lb. cooked shrimp allowing 24-32 count per lb. –tails off
10 oz. frozen peas –thawed
(2) 15 oz. cans of condensed Cream of Shrimp soup
(2) 15 oz. cans small whole potatoes-large ones halved
(1) 4 oz. can sliced mushrooms
½ cup-or more-half and half
Pinch dried tarragon or parsley-optional
Heat the soup and vegetables gently adding only enough half and half to make a smooth, thick sauce. When sauce is the right consistency and smooth, add the shrimp and heat through. Serve hot in bowls. Add herbs during cooking or use as garnish.

Pasta Dishes

Roasted Pepper and Walnut Sauce: Serves 4  
2 large roasted red peppers, seeded, skinned and diced -jarred is fine
¼ cup olive oil
1 clove garlic minced
Salt and pepper
¼ cup chopped walnuts – preferable toasted
2 Tbs. ground parmesan
1lb. pasta
Place first 3 ingredients in a bowl, season with salt and pepper and allow to stand for at least 1 hour. Test seasoning and toss with hot pasta, then toss again adding the nuts and cheese. Serve at once.

Creamy Tomato Sauce with Herbs: Serves 4
2 Tbs. minced onions
2 Tbs. oil
½ cup chopped parsley
1 Tbs. lemon zest
Pinch each dried thyme, marjoram, basil
½ cup heavy cream
12 skinned, seeded coarsely chopped tomatoes-optionally use canned
Salt and pepper
Cook onion in oil until softened. Add parsley, zest and dried herbs. Cook 1 min. until blended, add tomatoes and cook until they release their juice Add cream and simmer for about 1 min. until sauce thickens. Season with salt and pepper, toss with hot pasta and serve.

FONDUE-THE PERFECT MEAL FOR A COLD NIGHT

When menu planning in winter we tend to overlook one of the quickest, easiest and most fun dinners—FONDUE. An excellent light meal in summer, on a cold (snowy?) night it’s satisfying, comforting and infinitely cheering, because by its very nature, eating it brings people together.

The first time I fully appreciated the simplicity, charm and versatility of fondue I was, appropriately, a houseguest in Switzerland. The evening I arrived , after a glass of wine before the fire, the hostess asked her husband to heat up the two ceramic pots sitting on the sideboard and me to help her carry in dinner. Intrigued, I followed her into the kitchen, where she took a bowl of blanched vegetables, and another of chicken tenders threaded ribbon style on skewers from the refrigerator and placed them on a tray with a large loaf of bread. Then she led me into “The Cold Room” off the kitchen, where she cut a large wedge from a gigantic wheel of Swiss cheese.

By the time we returned to the den, the pots were heated, one holding white wine and the other wine and cider. Into the latter, my hostess put some sprigs of fresh rosemary and the chicken to cook while she prepared the cheese fondue, which we ate by dipping chunks of bread and the vegetables. When the chicken was gone, the broth was ladled into cups to wash down the meal.

It was delicious, but dessert was still to come. The hostess rinsed out the liner from the pot which held the chicken, poured in little cream, added chunks of both dark and light chocolate and a stick of cinnamon. She put the liner back in the pot, melted the contents over low heat, and produced a platter of fresh fruit.  We ate the chocolate dipped fruit while sipping coffee and brandy; the perfect end to a wonderful dinner; a dinner that I always remember as being the most comfortable, stress free yet  truly gourmet meal I have ever eaten.

I’ve included my Swiss friend’s recipe below. Perhaps it’s the fact that I know it’s authentically Swiss, possibly it’s the lingering amazement of how quickly dinner was made, as well as cleared with so little fuss that night, but I’ve tried many cheese fondue recipes since and there are many using different cheeses, but none seem as easy, foolproof or tasty as this.

As for the meat fondue, there are many recipes for that as well. Frequently they recommend using oil for part or all of the liquid. I, personally, have found that oil is far messier, or should I say greasier? The drips can burn, are harder to clean, the flavors don’t merge as well in the cooking liquid and it can taste the food.

Pizza sauce is another alternative suggestion for the fondue and I can understand its appeal, especially for children, but I find it rather limited in its options. It’s a more casual dish, lacking the versatility of being served at different types of functions or accepting of a large variety of dippers. However, it would definitely have a place at a Super Bowl party as well as a family meal, is more economical than cheese or ordering a pie and easier than trying to make one.

An alternative way to combine meat and fondue, aside from serving the meat as dipping options is to stir about ½ – 1 cup shredded meat into the fondue a few minutes before serving. It’s a great way to use up leftovers. However, it must be in small enough pieces to cling to the dippers with the cheese.

The same holds true for adding vegetables into the fondue, spinach, canned artichokes hearts and kale are favorites. They should be cooked, in about the same amounts as the meat and of a texture and shape that will meld into the melted cheese and cling to the dipper.

I really would recommend a Fondue Pot, but any fondue can be made on a stove top and served over a candle to keep it warm. If you have to use a stove, lift the saucepan regularly to prevent clumping and stir frequently over the candle to prevent sticking to the sides of the pot. Crock pots can keep a fondue warm but take too long to make one.

Instant Pots are better but have to be watched carefully. Use the sauté function to keep the fondue hot enough for dipping and turn the sauté function on and off while serving to keep the fondue from scorching. However, keeping the Instant Pot on the warm function instead of on the sauté function can prevent the fondue from staying at the right consistency for dipping.

RECIPES

A True Swiss Fondue: Serves 4
EQUIPTMENT: A Fondue Pot – or 2 Qt. Saucepan you can take to the table, and a candle to keep the food warm.
Fondue forks
INGREIDENTS:
2 lbs. grated Swiss cheese – or very thinly sliced and cut in small pieces – rind removed
6 Tbs. flour
1 garlic clove cut in half
4 cups dry white wine
6 Tbs. brandy
Dash salt
Ground nutmeg
Ground black pepper

Toss cheese and flour to coat well. Rub the inside of the pot with the garlic. Over low heat, cook the wine until bubbles rise to the surface. Add the cheese, a few spoonfuls at a time, stirring constantly. Continue stirring until the cheese melts, the mixture is smooth and begins to bubble. Add the brandy, nutmeg and pepper. Reduce heat until there is just enough to keep the fondue hot, without burning the bottom. It sounds far more difficult than it is, and when made at the table, everyone can watch.

Serve with a variety of dippers – – Pieces of crusty bread,( just be sure the bread has the density to hold up to the sauce, otherwise it will be soggy, or break off and stay on the pot) or cubes of cooked meat –chicken,  ham, cooked hot dogs, or vegetables – cherry tomatoes, broccoli or cauliflower flowerets, baby carrots, pieces of bell pepper, scallions, celery even pieces of sturdy fruits like apple, pear, fresh pineapple or banana . The list goes on and on and on.

Three Cheese Fondue

1 cup shredded Swiss cheese

1 cup shredded Gouda cheese

1 cup shredded Gruyère cheese

4 tablespoons cornstarch

1 1/2 cups dry white wine

1 tablespoon minced garlic

1 tablespoon lemon juice

1/4 teaspoon nutmeg
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1 teaspoon Dijon mustard

Pour all of the cheese into one medium bowl. Using your hands, mix the cheese with the cornstarch until the cheese is evenly coated.

Pour the wine, minced garlic, and lemon juice into your Instant Pot. Set the Instant Pot to the sauté function on the normal setting. Stir the ingredients to combine them.

When the wine mixture is hot, add the cheese mixture. Allow the cheese to melt, and then stir in the mustard and nutmeg. Serve immediately.

Meat Fondue:  4 servings will require about 2 lbs. total—mixing meats is fine.
2 lbs.chicken tenders-or strips of breast
2 lbs. raw peeled shrimp
2 lbs. London broil
2 lbs. sturdy fish steak not fillets-Tuna, Marlin, Salmon
Skewers
1quart of liquid, wine, broth, or juice appropriate to choice of meats best if a mixture of 2 or more.
Chutneys or sauces to accompany the meats for dipping.
It’s easier to have the meat placed on the skewers before presenting for cooking. These meats cook at different speeds and mixing them could cause problems.  Leave the shrimp whole. Cut the fish in chunks. Seafood can be prepared with one or more pieces per skewer.  Thread the chicken strips ribbon style on the skewers.
For the London broil: Freeze the meat, then sear it quickly in a very hot pan, under a high broiler or best in a high fire on a grill to get a char on the outside, but make sure it’s still raw in the center. This can be done well in advance. If not using at once, return to the freezer. About 2 hrs. before serving, remove from the freezer and allow to thaw slightly. This is the best way to cut it in thin, even strips which can be threaded, ribbon style on the skewers. It can then be cooked to desired doneness in the hot broth.
To serve, heat the liquid with any seasonings you choose, to bubbling. Have the filled skewers ready and allow people to put them in the pot and leave them until done. I often put markers on the table so people can mark their skewers and check for doneness, especially for the beef.
The finishing touch is to dip the cooked meat in a sauce before eating.

Blue Cheese and Brie Fondue

3 Tbs. butter
2 Green onions sliced thin
4 large Shiitake mushroom caps diced
½ tsp. dried thyme
1 ¼ cups dry white wine
1 Tbs. cornstarch
1lb.Brie-rind removed in small dice
3oz.crumble blue cheese
Salt and pepper to taste
In a large pot over low heat, melt the butter. Add the green onions and mushrooms and cook until soft. Add the thyme and wine and let the mixture simmer. In a medium bowl, mix the cornstarch with the pieces of Brie. Add the blue cheese into the bowl and mix. Gradually incorporate your cheese mixture into the pot, one handful at a time. Once the cheese has melted, transfer the mixture into your fondue pot. Carefully light the burner. Add salt and pepper to taste and dip your pieces of bread and other dippers into the delicious cheese.
TIP: Make sure to keep stirring the cheese.

Blue and Cream Cheese Fondue
½ cup dry white wine
8 oz.. cream cheese
8 z. Monterey Jack Cheese shredded
4 oz. crumbled blue cheese
Salt and pepper to taste
In a pot over low heat, mix the wine and cream cheese until the cream cheese is fully melted and creamy. Gradually add the Monterey Jack cheese and mix thoroughly. Once the Monterey Jack is melted, add the blue cheese crumbs. Transfer the mixture into your fondue pot. Carefully light the burner and adjust the heat to maintain the cheese fondue warm but not too hot. Dip your pieces of bread and other dippers into the cheese.
Here are a few dippers that you can use with these fondue recipes:

Crusty Bread
Slices of Ham
Cooked or raw Chicken
Slices of beef
Cubes of fish or shrimp
Raw vegetables
Steamed or roast vegetables
Apples, avocado, radishes
Cooked Potatoes-roast or fried are nice
Tortellini

Use your imagination and have fun!

BRAISING-REAL LOW FAT COOKING

Recently, I’ve been dealing with the after effects of the holidays by temporarily cutting out carb laden marinades, thickened sauces and gravies and fat based methods of cooking. In other words, I stick to plain food and straight forward preparation. For example I’ve been turning to recipes which call for ‘braising’. Braising differs from poaching in that the foods, usually well-trimmed lean meats but also vegetables, are browned before cooking in liquid to tenderize them. This adds an extra dimension and depth to the taste.

Traditionally, the browning agent is a fat, but it can also be done under a broiler, as illustrated by Chicken Lilly and Braciolini below, or in one of the many types of non-stick pans on the market, eliminating the added cholesterol and calories of  butter or oil. As with poaching, the braising liquid has multiple uses. It can be a simple sauce, as with the meat recipes below, act as a preservative for storing, even freezing or, in the case of the vegetables, strained and re-used.  It isn’t just a cooking medium, but a flavor enhancement and useful tool.

Pot roast is a great example of a braised dish, but a whole roast is too large to be oven browned without drying out, or handled easily in a non-stick skillet and  top-of-stove is time consuming. For an average dinner the food should be in serving sized pieces for simple braising to work well. For example, a very acceptable pot roast can be made quickly and easily, with a lower cholesterol count by substituting slices of round roast, browning them in a fat-free pan and poaching the vegetables with the meat in broth, adding a touch of Worcestershire or Teriyaki sauce for flavor. Once again, ingenuity and adaptability are key.

Also understood is that the amount of browning agent needed, be it butter, oil, cooking spray or simply the fat content in the meat, will depend on the utensil being used. Metal pans, aluminum, stainless steel and iron have different temperature ranges and requirements, as do the many different coatings of the non-stick brands.  It’s therefore hard to pinpoint the exact amount of the operative ingredient to cite in a recipe. I’ve adapted to the “lite” side but some non-stick pans may eliminate the need for any browning agent. Know how your cookware responds and choose the correct quantities depending on your desired result, be it low-cal or standard-Please!

You’ll recognize one familiar dish on this list, New England Boiled Dinner. That recipe should remove any doubts about this type of cooking and the full flavor it delivers.

I’m also including a list of flavor enhancing poaching fluid recipes. They can work equally well for braising in lower quantities.

RECIPES

Pork Madrilene:  Serves 4
Turkey, veal, even chicken can be substituted for the pork.
(8) ½ inch slices of pork loin or center chops
2 Tbs. butter  and 1 Tbs. oil + more only if needed
(1) 10 oz. can Madrilène
6 oz. Madera – mixed with the Madrilene and ¼ cup reserved
2 Tbs. sugar
¼ cup white vinegar
2 Tbs. cornstarch – dissolved in the ¼ cup reserved liquid — Optional

Starting with 1 Tbs. butter and  1 Tbs. oil adding more of each as needed, melt butter in skillet over medium heat, sauté the pork until brown on both sides @ 5-10 min. Remove chops. Reduce heat to low and dissolve sugar in vinegar in the same skillet. Add Madrilène mix, stir to incorporate. If not intending to thicken sauce, include the ¼ cup reserved liquid. Return pork to pan and simmer covered 15 min or until fully cooked. If a thickened sauce is desired add cornstarch dissolved in the ¼ cup reserved liquid. Stir until sauce bubbles and thickens. Serve  at once with pan juices or sauce.

To Freeze- Cool before thickening and cover in appropriate container. Thaw and reheat, covered, in the microwave at half power about 3 min, or until heated through. Check at minute intervals.

Italian Braciolini: Serves 4 – When browned in a skillet, it can be difficult to turn these over in the pan without spilling the stuffing so I’m offering an oven alternative Still, use a spoon and a spatula to move them to a plate.
8 slices beef Braciolini or sandwich steaks – @ 1 lb.
4 plum tomatoes – skinned, seeded, julienne
2 large ribs celery in thin diagonal slices
1 green bell pepper julienned
1 large onion julienned lengthwise
2 tsp. dried basil
2 tsp. dried oregano
2 tsp. garlic powder
½ tsp. lemon pepper
4 oz. fresh sliced mushrooms
(1) 14 ½ oz. can beef broth
2 Tbs. butter – divided
½ cup white wine – red wine can be used as well
2 tsp. Worcestershire sauce
1 tsp. mustard
Lay the slices of meat on a board, and divide the vegetables except mushrooms, equally between them, placing them in a pile parallel the long side of the braciuole or steaks. Sprinkle the herbs and seasonings evenly over all. Fold the shorter sides over the filling, and roll the longer sides around it. Secure the seams with toothpicks. Preheat broiler. Melt 1 Tbs. butter in an ovenproof pan, carefully roll the topside of each Braciole in the butter, then rest it seam side down in the pan. This will be a close fit toward the end, so temporarily move one out to make room for another, if need be, but make sure all have a coating of butter. Broil until nicely brown, @ 3-5 min. Turn the oven to 350 degrees, add the liquid, cover and bake for 30 min. When meat is almost done, melt the other 1 Tbs. butter in the skillet, and brown mushrooms, deglaze pan with wine, stir in Worcestershire sauce and mustard until well incorporated. Remove pan from oven, plate Braciolini, stir skillet contents into pan drippings and mix well. Pour over meat.  Optionally pass grated Parmesan cheese.

German Rouladen:  Serves 4—Thin slices of pork or turkey scaloppini work for this recipe as well
4 slices sandwich steaks – about 1 lb.
½ slice chopped bacon*(substitute turkey bacon or ham)
½ tsp. mustard
1 small onion chopped
1/8 tsp. paprika
2 Kosher dill spears- quartered lengthwise
2 Tbs. flour
2 Tbs. butter or oil
2 cups beef broth or 1 envelope beef bouillon granules and 2 cups water
1 bay leaf
Mix bacon, onion, mustard, paprika, spread equally among the meat pieces placing them in a pile parallel the long side of the braciuole or steaks. Add 1 pickle spear to each and roll up folding
the shorter sides over the filling, and roll the longer sides around it. Secure the seams with toothpicks, or tie with string. Sprinkle with flour, melt the butter in a deep skillet large enough to hold the rolls in one layer and brown well turning as needed. Add bay leaf and 1 cup liquid. Cover and simmer 1 ½ -2 hours, until tender, adding remainder of liquid as necessary to maintain level. Serve rouladen hot ,pass extra pan juices on the side. NOTE: 1 cup sour cream can be stirred into the pan juices at the end to make a sauce.

*The traditional recipe calls for raw bacon but I prefer it slightly cooked first. The fat rendered can be drained before adding the butter or left in to flavor the beef. I’ve also had it made with the bacon slice intact, which acts with the pickle to give the beef roll more stability.

Braised Lamb Shanks: Serves 4
4 Lamb Shanks
2 Tbs. oil
2Tbs.butter divided
1 medium onion diced
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2 chopped garlic cloves
1 Tbs. tomato paste
1 ½ cups water
1 envelope beef bouillon granules
(1) 15 oz. can tomato sauce
1 tsp. dried rosemary
¼ cup red wine
Black pepper
Heat oil in a large oven proof pot on stove and brown meat. Remove meat, add 1 Tbs. butter and sauté vegetables until soft add garlic and cook 1 min. more, add tomato paste and coat vegetables. Pour in water, tomato sauce, add bouillon and rosemary and return meat to pot. Cover and place in a preheated 350 deg. oven. Cook until tender, about 2 hrs. Remove lamb to serving plate and tent to keep warm. Test sauce and add pepper to taste, add wine to pot and place on stove over medium heat, bring to a boil, reduce heat and simmer until thickened-about 10 min. Stir in remaining 1 Tbs. butter. Spoon sauce over lamb and serve.

Chicken Lilly; Serves 4—This chicken should fall off the bone when done, and can be cooked in 2 or 3 sessions. Saute-chill, bake halfway chill and re-heat and finish baking. I give two methods of cooking this recipe; the traditional and a low-fat.
Method One
4 chicken breasts , thighs or mixed – bone in skin on
½ cup flour for dusting
4Tbs. butter
4 stalks celery with leaves on – halved crosswise
2 envelopes chicken bouillon granules
Water
Clean and brine chicken in salted water for 15 min. Rinse well. Pat chicken dry and shake pieces in a plastic bag with flour, shaking off excess so only a light coating remains. Melt butter in a sauté pan and brown chicken on both sides. Place chicken in an oven proof pan. Deglaze skillet with a bit of water and pour over chicken. Add enough water to cover chicken half-way(about 1 1/2inches up the side of the pan). Add bouillon granules to water and top chicken with celery; cover pan with foil and seal. Bake in a preheated 250 deg. oven for 2 hours but can be done at 325 deg. for 1 hour.   Serve chicken hot with celery and pass pan juices on the side

Method Two
Omit flour and reduce butter to 2 tsp.  Drain chicken and broil on a foil covered sheet until both sides are brown. Place chicken in pan, add water and bouillon, dot with butter top with celery, cover  and bake as directed above.

Braised Fennel: Serves 4
2 heads fennel – stalks removed and quartered
1 Tbs. butter
1 Tbs. oil
Enough broth to partially cover
Salt and pepper
Saute the fennel in the butter and oil until golden on one side and slightly translucent about 5 min. Pour over broth, cover pan and simmer until tender about 15- 20 min. Season and serve hot

Braised Endive with Stilton:  Serves 4- This may sound more like a poached dish, but it’s considered braised because it incorporates the cheese and browns slightly from the fat.

4 heads Belgian endive – split lengthwise
2 cups broth
1 cup Stilton or Blue cheese
Salt and pepper
Place the endive halves in a shallow dish which holds then in one layer. Season and pour over the broth and bake in a preheated  350 deg. oven for 30 min. Sprinkle with cheese and bake another 30 min. Serve at once.

New New England Boiled Dinner: Serves 4
1 Lb. slice ham or 4 slices
(2)15 oz. cans small whole potatoes
(2) 1 lb. bags frozen French green beans
3 cups chicken broth or 3 cups water and 3 packages chicken bouillon granules.
Snip edges of  ham to prevent curling. Brown the ham on one side in the bottom of the pot in one piece or divided if easier to fit and brown in 2 parts. If not divided before, cut ham into 2-4 pieces. Place potatoes in pot, cover with beans and then lay ham across the top. Pour on  broth. Bring fluid to just under a simmer, cover and cook until beans are tender

Teriyaki Basted Garlic Dusted Chicken Serves 4 – This is a recipe I used last week, but I’m repeating it here because it is a form of the new way to poach.
4 chicken pieces, breast or thighs
About 1 tsp. Teriyaki sauce per piece, and 1 Tbs. reserved (Optional)
2 tsp. garlic powder
½ envelope chicken bouillon
1 cup water – estimate –more if needed
Salt for brining
Rinse and clean chicken well. Place in enough water to cover and add 2 Tbs. salt to make brine and soak for at least 15min. Rinse well. Lift skin from meat with a rounded utensil like a butter knife, and fill each pocket with Teriyaki Sauce. Place chicken pieces in an ovenproof pan, large enough to fit comfortably. Add water to measure 11/2 inches in the pan. Sprinkle the bouillon on the water, add reserved 1Tbs. Teriyaki sauce and sprinkle ½ tsp. of garlic

Poaching Fluids:

White Wine: Simmer 6 cups water, 3 cups white wine , 2 carrots, 2 stalks celery and 2 small onions –all chopped –for 30 min. Strain and chill until needed if necessary.  For seafood.

Orange-Spice:  Simmer 3 cups water, 3 cups orange juice, 2 cups white wine, 1 large leek sliced*, 4 star anise** and 6 whole allspice*** for 30 min. Optionally substitute 1 small chopped onion and a pinch of garlic powder*, 1 tsp. each ground anise** and allspice*** and cook 20 min. Strain and chill until used.  For poultry or pork.

Red Wine-Rosemary:  Simmer 3 cups red wine, 3 cups water, 2cups V8, I onion chopped, 1 sprig rosemary or 1 Tbs. dried and 1 tsp. peppercorns  for 20 min. Strain and chill until used. For beef or lamb.

Portions of the above poaching liquids can be reduced to a sauce. Each makes 8 cups.

Black Tea: Steep 8 black tea bags in 4 cups boiling water. Remove squeezing out the tea and add 1 Tbs. lemon or lime juice. For poultry or seafood. Yield= 4 cups

Spice Tea: Steep 8 bags orange spice tea in 4 cups of boiling water. Remove bags squeezing out the liquid. Add ¼ cup honey and ¼ cup orange juice. Use for fruit. Yield – 4 cups.

5 SUPER BOWL PARTY MENUS -28+RECIPES

Anyone who has ever planned a Super Bowl party knows it’s different than any other. It’s not a celebration but an anticipation of a celebration. The guests aren’t there to socialize but to watch the game and the hosts are expected to join in, not focus on hospitality. The party isn’t the event, the game is and the memory of the occasion will be the final score.

However don’t kid yourself it is still a party, one which needs special planning because there are particular menu requirements. If you miss the mark, your guests, and possibly your carpets and upholstery will remember. The food has to be flavorful and appetizing, but not ’serious’. It has to be easily consumed, but neither dry nor heavily sauced. Accidents are likely because people are distracted. Above all, it has to be stable enough to be made ahead and held for serving. Other party’s schedules depend on when the food is ready. This one’s timing depends on the timing of the game.

Despite these conditions, a lot of foods fit the bill. So many in fact that when I was framing this post and considering different menus, I reviewed ones I had written on SuperBowl parties in the past and realized there were some darned good ideas there which deserved to be seen again, not buried deeper under still more recipes.

I decided to do something different with this post. I’m writing brief summaries of 5 of my Super Bowl posts with a listing of the recipes in each. Look them over, choose one you like and select the month and year from the drop down menu tab in the right margin of any site page to access the full recipes.

Then stock up on paper napkins and enjoy!!!

Feb 9 2012: Things You Should Know When Planning a Super Bowl Party – Before and After Using Leftovers.

This post is about how to plan the menu and the advantage of having ideas for using leftovers in mind as you  choose the dishes to include in that plan.

One plan is to have, as with any party a main attraction, a focus food, and prepare the other foods to compliment it. Ham is ideal for the occasion and for those who host this event annually, taking advantage of the sales in December is a true economy.  But not only does the food have to compliment the ham, be easily consumed, stable with no runny sauces. It has to be familiar and seasonal, dishes perhaps associated with football games even though this party is indoors.

For example, if you go with the ham, baked beans spring to mind, and a green bean salad in vinaigrette. To round out the buffet, I chose sliced Deli cheese- Swiss or provolone-and a selection of artesian bread loaves. To add the “special” touch, I might put out a grill to make Panini, as an option. For starters, I would chose fresh salsa or guacamole and a salmon dip with taco chips. There would also be bowls of different flavored popcorn and pretzels, as well as a plate of bite-sized, maple flavored meringues for later. All this and more suggestions for appetizers(snacks) and dessert are in this post.

Recipes in this Post for Leftovers
Tortellini alla Panne

 Glamorous Ham Casserole

+4 More Recipes 

Jan.31,2013: An Easy Super Bowl Party to Plan and Host

This post points out that the wise host or hostess of a Super Bowl Party will take into account that special consideration must be given the menu of any event where the focus of attention will be other than pure socialization and where seating at a premium may result in mobile eating.  This becomes even more important if the party is to be indoors, which most Super Bowl Parties, by their nature, are.

Yet not all Super Bowl gatherings require a ham and loaves of bread. Some are small gatherings of a few friends where a casserole supper is more appropriate. Cold cuts are another option, especially when accompanied by a warm dish to lift supper out of the ‘Deli’ category and lend a ‘special’ note.

Spills, however, are still real possibilities and “wet” foods, ones requiring a lot of sauce, gravy or broth like stews and soups should be avoided. This is especially true of recipes based on an excess of ingredients that really stain like red wine. Above all avoid recipes that aren’t fork-friendly. Read more in this post.

Suggested Recipes

Boston Baked Beans

Two Sauce Lasagna

Feb.2, 2014:Super Bowl Recipes – Pulled Pork and Wings

 This post offers a third plan for Super Bowl parties and other casual gatherings that involve eating, and not regular seating.  I still want to serve a roast because they offer the most efficient and economical solution to the problem of serving a large group. Basically, it’s just one main dish, cooked in an oven, or one pot, with others singly or combined, on the side. Roasts are simpler to cook and carve, don’t require sauces or gravies, stay tasty even when done ahead and served at room temperature and can be served on bread as easily as a plate.

The trouble is that most roasts require constant carving while serving or, if done in a pot are far too liquid for buffets. Either way it’s awkward. I considered barbequing, but in winter, the weather is iffy. Finally, the light bulb lit and I remembered pulled pork. It can be cooked in a crock pot, kept warm and simply served with a ladle. The wings are traditional to this event and can be cooked and served from a crock pot as well.

Spinach Salad is a perfect light addition to the pork and wings and can fit on a roll with the pork. The wild rice and black eyed peas also goes with both meats and serves as a nice, contained bed for the pork in place of bread. Meringues are a light, easy finger food to end the meal on a low key. Learn more about this option in this post.

Recipes in This Post

Honey Spiced Wings
Jerk Pulled Pork
Spinach Salad
Wild Rice and Black Eyed Peas
Meringues

Jan. 27, 2015:Super Bowl Sunday

 It’s been kind of fun over the years watching this day grow into an annually celebrated event, evolving its own food traditions. Of course, from the beginning, anything served had to be casual, easily eaten, and sports spectator friendly. As time passed and the game became more of a social occasion covering several hours with elaborate half-time shows, the menu became more extensive.

However, the food still has to be casual, easily consumed and sustainable at room temperature but now the preference is for full flavor as well.  South Western cuisine has become a favorite, probably because that cuisine, generally, fits the requirements. It not only offers many pick-up dishes but also barbeque plays a large part in preparing them. Barbequing is excellent for preparing meats ahead and serving later at room temperature. It’s the spirit of tail-gating indoors.

However, the presence of upholstery and carpets do create a couple of problems, namely spilling and stains. Overly greasy finger foods and runny casseroles can leave permanent memories. Not that people are more carless on this day, but they are distracted. So I’ve stuck to roasts, rolls and drier sides, but this year I’m going to try something different. My guests are fewer so I’m going to focus on a casserole, in an attempt to see if I can cut down on cost and work. Hopefully, my choices which will still keep the spirit intact.

Below are some straightforward and basic dishes to consider which allow adding your own individual touches. Only the first should be served warm the others are fine at room temperature. Find all these recipes in this post.

Glamorous Ham Casserole

Classic Quiche Lorraine

Hamburger Onion Tart

Meat Pudding 

Pie with a Meat Crust: Filled with

• Niblets corn drained+ jarred roasted red peppers+ tomato sauce
• Fresh sliced mushrooms+ cream of mushroom soup + egg
• Substitute cooked brown rice for the mushrooms in above
• Cooked sauced spaghetti or other pasta + beaten egg +cheese
• Equal amounts of pizza toppings For more fluidity omit the egg.
• Garnish as pleased

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Jan.25, 2018:Super Pizzas for the Super Bowl 

Obviously, the special circumstances surrounding a Super Bowl affect the party’s menu choices. This is a casual gathering of friends with a common interest in a sporting event, not in fine dining. People will be distracted and only graze until half-time. The favorites for this phase of the party are the traditional snacks, Doritos (of course) pretzels, potato chips, cheese straws and nuts.  I’ve found different flavored popcorn is popular too. I list some suggestions below.

Half-time circles dinner hour across time zones, from early bird in the west to continental in the east and by then your guests will have worked up an appetite, but they’re still distracted either by the show or the score. So some form of finger food is the best solution. I’ve written several posts (See the blog archives for: 2/9/12, 1/31/13, 2/2/14, 1/29/14) with menus and recipes for different levels of this party, roasts and artesian bread, ’neat’ casseroles etc.  All share an avoidance of fluid dishes and have the ability to be consumed from hand held plates.  This is an occasion where sudden moves are common, spills and dropped utensils frequent and the wise course is to stay away from foods that drip and stain and/or leave grease marks.

Pizza is a perfect solution. It’s moved to gourmet status, giving you a chance to show off your ingenuity, while offering the down-to-earth foods your guests want. A selection will earn you a place on the score card.  A nice touch is to include a platter of raw vegetables, by themselves, not with a dip.  Flavored popcorn is another good addition to the menu.
See All the Recipes in This Post.

Flavored Popcorn

Pizzas: 
Tomato, Feta and Spinach Galettes.

Artichoke Pizza
Smoked Salmon and Spinach Pizza
Asparagus Pizza
Pizza Margarita Plus
Mexican Beef Pizza
Tomato, Eggplant and Pepperoni Pizza

RECIPES TO LIGHTEN YOU AND YOUR WINTER MOOD

We’re into the New Year, and for a lot of people, especially those facing the brunt of Winter, like me, it feels more like the morning after than a fresh start. The idea of facing the winter blahs isn’t improved by the prospect of dealing with diet deprivation to get rid of the effects of over-eating during the holidays. But what if it didn’t have to be hard? What if we could lose weight and have tasty, enticing meals to look forward to each day? Wouldn’t that make the short days brighter and if everyone around the table was enjoying them too, wouldn’t that warm the cold evenings a bit?

Well, it is possible to have flavorful meals that will help you curb your weight, but you have to be willing to do 3 things.

• Put all canned and packaged foods and/or mixes to the back of the pantry or freezer shelf.
• Brush up on spices, herbs, condiments and use of citrus fruits in flavoring
• Come to understand carbohydrates and how they work

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It’s well known that protein builds muscle, fiber keeps the digestive system running and carbohydrates give us the energy to do everything from blinking to building the muscles to run a marathon. It’s also well known that there are two classes of carbs; simple and complex. The simple are sugar based foods like candy, which are quickly absorbed into the bloodstream giving a quick burst of energy. The complex are slowly absorbed and account for our ability to move through life.

The body’s treatment of all carbs is the same, like a miser with gold pieces. No matter how quickly absorbed, they are welcome and doled out only as needed. Any excess is stored in specially created cells, like the miser’s bags and stuffed under the mattress, or in our case, our skin, which results in those bumps and ridges we call fat.  When we restrict our daily deposit of carbs, the body has to make with drawls, and we lose weight.

There’s another important factor in dealing with carbohydrates; often overlooked, fiber isn’t just a digestive lubricant. The more fiber in a food, the longer it takes to digest and the less hungry we feel. This is why fruits despite high natural sugar content are still considered desirable complex carbs. Simple carbs like candy, are often called ’hollow’, not just because they contain no fiber, but also because they leave us still hungry, or feeling empty.

Which brings us to a group of carbs that is often confusing, the dreaded ‘whites’ or ‘starchies’. These are whole foods that have been refined or processed to make the products in which they are used as Ingredients, lighter, smoother or more easily combined with other flavors. Refined flours are used in baked goods and pasta, cornstarch to thicken gravies and sauces and white rice in desserts, soups and as bedding; all famous enemies of dieters.  They have not become simple carbs, but like simple carbs they enter the bloodstream quicker and lack the fiber to satisfy hunger, encouraging larger or second helpings; in other words, over eating.

So it’s very important for anyone interested in their weight, or, in fact, healthy eating in general, to be informed about carbohydrates. I deal fully with the subject in my book How to Understand Carbohydrates, So They Don’t Go To Waist, available on this site, Amazon and our Etsy store.

The recipes below are full flavored low carb ones from my menu cookbook Dinners With Joy, also available on this site as well as on Amazon and our Etsy store. As I do in the book, I’ve included recipes for side suggestions which are also low carb. So happy eating!

ITALIAN BRACIUOLINI: Serves 4
A favorite recipe from Tuscany. Usually done in a skillet, it can be difficult, at first, to turn these over in the pan without spilling the stuffing, and it requires a spoon and spatula to do so. That’s why I’m offering an oven alternative.
8 slices beef braciuolini or sandwich steaks – @ 1 lb.
4 plum tomatoes – skinned, seeded, julienne
2 large ribs celery in thin diagonal slices
1 green bell pepper julienne
1 large onion thinly sliced lengthwise
2 tsp. dried basil
2 tsp. dried oregano
2 tsp. garlic powder
½ tsp. lemon pepper
4 oz. fresh sliced mushrooms
1 can Madrilène—usually sold to be jellied—a form of consume
2 Tbs. butter – divided
½ cup white wine
2 tsp. Worcestershire sauce
1 tsp. mustard
Lay the slices of meat on a board, and divide the vegetables except mushrooms, equally between them, placing them in a pile parallel the long side of the braciole or steaks. Sprinkle the herbs and seasonings evenly over all. Fold the shorter sides over the filling, and roll the longer sides around it. Secure the seams with toothpicks. Preheat broiler. Melt 1 Tbs. butter in the ovenproof pan, carefully roll the topside of each braciuolini in the butter, then rest it seam side down in the pan. This will be a close fit toward the end, so temporarily move one out to make room for another, if need be, but make sure all have a coating of butter. Broil until nicely brown, @ 3-5 min. Turn the oven to 350 degrees, add madrilène, cover and bake for 30 min. When meat is almost done, melt the other 1 Tbs. butter in the skillet, and brown mushrooms, deglaze pan with wine, stir in Worcestershire sauce and mustard until well incorporated. Remove pan from oven, plate braciuolini, stir skillet contents into pan drippings and mix well. Pour over meat.

Suggested sides: Potatoes Seaview: Cover a baking sheet with foil. Wash 2 large potatoes—baking are good for this. Slice them about ¼ inch thick and lay them in lines on the foil, overlapping about 1/3 of their surface. Dot liberally with butter, and broil until nicely brown-@ 10 min. Use a spatula to place them in segments on the plates. Can be done ahead and kept warm.
Broccoli Crowns: 2 large crowns split and steamed to crisp tender, dressed with ½ tsp. oil and lemon pepper to taste.

MINUTE STEAKS IN WINE SAUCE: Serves 4
“Minute Steak” applies to any piece of beef, about ¼ inch thick, that can be “pan fried” to acceptable doneness in about 1 minute. Because of the reduced cooking time, less tender cuts, such as Round, become an option or even the paper thin, “frizzled” beef, used for Philly Cheese Steaks. However, the real beauty of this recipe is that the sauce is made separately, and can be used for leftovers, regular sized steaks, or even as a quick cover for Deli beef, julienned and served over rice
(8) Minute Steaks
2 Tbs. butter
2Tbs. oil
1 medium onion halved and sliced very thin
2 cloves minced garlic or 2 tsp. jarred
1 envelope beef bouillon granules
1 cup water
1 Tbs. cornstarch
¾ cup red wine
2 Tbs. brandy
Ground pepper
Kosher salt
1 tsp. tomato paste or Kitchen Bouquet
4 oz. fresh mushroom slices or (1) 4oz can stems & pieces (optional)
Melt butter in a skillet over medium heat. Sauté onion and garlic about 2 min. Add everything else but the meat, to the pan. Stir until sauce thickens, about 3 min add salt and pepper to taste. Add Kitchen Bouquet if the sauce lacks color.  Pour sauce into a small saucepan and keep warm over low heat. Raise heat under skillet to high. Add steaks and brown quickly and evenly, about 1 ½ – 2 minutes. Do not overcook. Plate steaks and top with sauce. 

Suggested Sides: Artichokes: This is such a quick meal, you don’t want time consuming sides 1 can artichokes or (1) 10oz frozen box, thawed. 2 jarred red roasted peppers in thin strips, 1 medium onion sliced thin, 1 tsp. dried thyme and 1 Tbs. butter. Sauté the onions in the butter over medium heat until the onion softens @ 3 min. Add the other ingredients and cook until heated through @ 5 min. If directions on artichoke box indicate the need for longer cooking, add them first, cover and cook the required time, allowing at least 3 min. of uncovered cooking with the other ingredients at the finish. Salt and pepper to taste.
Green Beans: 1lb. fresh or frozen, whole or cut, cooked to crisp tender and garnished with a drizzle of oil and sprinkle of lemon pepper.

PORK CHOPS WITH CARMELIZED ONIONS: Serves 4
A very mild dish, so the best substitutes would be turkey or chicken thighs.
4 fairly thick loin or center pork chops @ 2 lbs.
5 large onions sliced @ 3/8 of an inch thick
1 tsp. sugar
1 Tbs. minced garlic
@ 2 cups chicken broth = 1 can Condensed Broth
2 Tbs. butter
2 Tbs. oil
¼ cup Madera wine
Melt butter in a skillet over medium heat and brown chops well. Remove from pan, add oil and sauté onions with sugar until a golden color and translucent add garlic and cook 1 min more. Lower heat and return chops to pan, covering them with the onions. Add the broth, cover and cook 40 min. Plate chops, with onions over them. Add the Madera to the broth and deglaze the pan.  Bring the liquid to a boil and simmer for 1 min. to reduce it slightly then pour over chops and serve.
Suggested Sides: Squash: 2 boxes. 10 oz. each, cooked squash. Drain well, mix with 1 Tbs. butter, salt, pepper and sugar to taste. Heat in microwave according to package directions Herb Roasted Carrots: Toss 1 lb. baby carrots with 1 Tbs. oil and 1 Tbs. dried crushed rosemary or thyme. Bake on a foil lined sheet for 20 min. at 400 deg. Toss with ½ Tbs.  balsamic vinegar and roast 8 min. more.
Spinach Pie: (2) 10oz boxes of chopped spinach, thawed and squeezed of excess water, mixed with 2 envelopes beef or chicken broth, and 2 eggs. Pour into a greased casserole, sprinkle ground nutmeg on top and bake 350 degrees for 30 min. Both sides can be cooked along with the entrée.

PORK IN PEPPER SAUCE: Serves 4
This dish can be done two ways – on a grill >  Method A –  OR in a skillet >? Method B.  Either way the sauce is made first. As usual turkey can be substituted or veal.
@ 11/2 to 2  lb. pork loin or loin chops cut –

A). in 4 thick slices, or chops, for the grill

B). in 8 thinner slices or chops for the skillet

2 tsp. minced bottled garlic
1 tsp. dried basil
1 medium onion – chopped
(1) 7 oz. jar roasted red peppers
1tsp oil
1/8 tsp. lemon pepper
¼ cup White wine
2 Tbs. butter – for Method B
To make sauce :Microwave onion in oil with lemon pepper 1 ½ min. Drain peppers, blend with onion, basil, and garlic to a puree. Add the wine.
Method A: Put the sauce in a small pan. Grill meat. Warm the sauce as pork is finishing, pour over the meat and serve.
Method B: Melt the 2 Tbs. butter in a skillet over medium heat and brown meat on both sides. Pour sauce over the meat, reduce heat and cover. Simmer gently for 8-10 min., until pork is done.

Suggested Sides:.  A Quick Vegetable Medley. Thaw and drain ½ a 1 lb. bag frozen cauliflower. Slice 2 zucchini, 1 large onion and 1 stalk celery. Pour 1 Tbs. oil in a microwave safe bowl, toss with celery and cook on high 2 min.; add cauliflower and cook 1 min. add onion and cook 1 min.; add squash and cook 3 min. more adding ½ tsp. EACH dried basil and oregano and ¼ tsp. garlic powder. Add salt and fresh ground pepper to taste.

CHICKEN IN LEMON-WINE SAUCE: Serves4
A classic dish, with recipes found in various forms, but always a good choice.
4 boneless, skinless chicken breasts
¼ cup flour
2 Tbs. cooking oil – -canola
2 Tbs. butter
1 small onion diced
2 cloves garlic sliced
1 lemon  – zested and juiced
1/3 cup white wine – – recommend dry vermouth
¾ cup water
1/2 envelope chicken bouillon granules
½ cup chopped fresh parsley – – or 2 Tbs. dried
2 tsp. garlic powder
Pound chicken between two pieces of plastic wrap, to an even thickness, and dredge in flour, shake  off excess. Place 1 Tbs. oil in a skillet over medium heat and begin to cook chicken, add 2 Tbs. butter, and brown chicken in both sides – @ 6 min. total. Remove chicken to a plate. Add 1Tbs. oil to pan and sauté onion until soft @ 2 min., Add sliced garlic and sauté 1 min, more. Add wine, and deglaze pan by scraping all the browned bits from the surface with a wooden spoon. Add water, bouillon powder, 1 Tbs. lemon juice, and return chicken to pan. Reduce heat and cook, uncovered, over medium- low about 8-10 min. until chicken is done and sauce thickens.
Meanwhile, make what the Italians call “Gremalata” by mixing the parsley, garlic powder and lemon zest in a small bowl.
Plate the chicken pieces individually with sauce. Top each with a small portion of gremalata, and pass the rest.
Suggested sides: 1 lb. Fresh Sugar Snap Peas. Blanch in boiling water @ 2 min. Drain and toss with 1Tbs. olive oil and 1/8 tsp. lemon pepper.
Herb Roasted Carrots: Toss 1 lb. baby carrots with 1 Tbs. oil and 1 Tbs. dried crushed rosemary or thyme. Bake on a foil lined sheet for 20 min. at 400 deg. Toss with ½ Tbs.  balsamic vinegar and roast 8 min. more..

PEPPER CHICKEN ROLLS: Serves 4
4 boneless, skinless chicken breasts or 8 boneless, skinless thighs or a mixture
4 bottled roasted red peppers
(1) 4oz jar of mixed olive Tapenade OR next 5 Ingredients combined
12 pitted ripe olives chopped
12 pitted green olives chopped
3 cloves garlic chopped or 1 1/2 tsp. bottled
1 small canned jalapeno chopped (optional)
Olive oil to moisten the above
2 tsp. dried basil
2 Tbs. butter
2 Tbs. oil
1 envelope chicken bouillon granules
1 1/3 cups white wine
¼ cup flour—or less
Toothpicks
If using the Tapenade, then add the garlic, pepper and basil to it. If making it, chop the olives, garlic and pepper together and add the basil and olive oil.
Prepare chicken by pounding very thin. Butterfly the red peppers by slitting each on one side, and lay one over each breast or ½ over each thigh.  Spread an equal portion of the olive mixture down the center of the pepper, leaving a 1 inch margin all around. Roll the chicken, starting with the narrower short side and secure with toothpicks. Sprinkle the flour over the chicken rubbing lightly to spread it. Don’t press or the stuffing will leak out.
Heat 1 Tbs. of butter and 1 Tbs. oil in the skillet over medium heat. Brown the chicken, first seam side down, then the top, adding more oil as needed. Be careful not to let it stick. Turn the top side up; add the last of the butter, the wine and the bouillon, stirring to combine. Reduce the heat to low, cover and simmer 10 min. until the chicken is cooked, and the sauce thickens. If the sauce seems too thin, continue to simmer for a few minutes with the lid off.
Suggested sides: Spaghetti Squash Jardn:  Halve and seed a small -@ 4 lb. –  spaghetti squash. Cover and refrigerate one half.  Microwave the other in ½ inch of water, on high 9 min. Cool and drain. Slice 1 small zucchini, 1 small yellow squash and ½ a small onion add 1 Tbs. oil and ¼ tsp. lemon pepper and microwave 2 min. Add 2 chopped tomatoes and Microwave 1 min. Using a fork, remove the meat from the squash. It will come out in spaghetti-like strands. Combine everything together in a bowl, and microwave to heat through before serving. Check seasonings.

COCONUT CRUSTED TILAPIA: Serves 4
4 Tilapia filets – about 1lb
1 cup plain Panko
½ cup sweetened coconut flakes – toasted
1/3 cup mayonnaise
Lemon pepper
Preheat oven to 350 deg. Toast coconut on a piece of foil until golden, about 4 min. watching that edges don’t burn. When cool mix with Panko  SEE note below.
Step 2 – Place fish on a lightly oiled cooking surface, a pan or baking sheet. Completely cover the tops with a thin sheet of mayonnaise, more like a veneer. Dust lightly with lemon pepper.
Step 3 – Sprinkle with Panko-coconut mix, and bake 8 min. per 1 inch width of filet, until top is golden, fish puffs slightly and edges bubble. Serve at once
Note: I put the breading mix in an empty herb bottle with a shaker top. It’s easy to apply, and any extra can simply be stored in the bottle.
Suggested Sides: Baked Tomatoes: 4 large tomatoes, tops sliced off, but don’t hollow out. Slide 4 slivers of butter into each tomato, top with breadcrumbs, Parmesan cheese and dried parsley. Broil on a lower shelf until tomatoes are soft and topping bubbles.er
Asparagus Spears: Snap the woody stems off 1 lb. fresh asparagus and microwave with about ¼ cup water for 3-9 min. depending on size until crisp tender. Drain and marinate in vinaigrette of choice until serving.

Salmon with Tomatoes and Greens : Serves 2
2 thick center slices of salmon (slices work better than fillets)
(1) 5 oz. bag spinach leaves  or equal amount of Kale leaves, thick stems removed
(1) 15 oz. can diced tomatoes with juice
1 Tbs. oil –optional
¼   tsp. garlic powder

Skin the salmon and bake on a non-stick surface at 350 deg. for 5 min, per inch of width or until flakes.  When fish is done, put greens in a flat-bottom dish, top with oil if using, tomatoes with juice and garlic. Microwave for 1-2 min. until greens are slightly wilted and tomatoes are warm.  Plate greens topped with tomatoes and place a piece of fish diagonally across each plate. Serve at once.
Suggested side:4 small white potatoes, washed, dried and lightly pierced with a fork in the tops, and microwave, on a paper towel, 2-3 min. Split and rub with butter then run under broiler to brown.