Thursday, June 30, 2016

Shrimp & Asparagus Stir-Fry

You can make this delicious, fresh, and healthy 
dinner in less than 15 minutes.
Let's begin: Peel the shrimp. Snap off the hard 
ends of the asparagus, then slice them into thirds.
 Mince the garlic and ginger. I've been using fresh
 ginger much more lately. It gives a big flavor 
boost and it's so good for you. 
 Heat 2 T of the olive oil on medium-high in a 
large skillet. Add the shrimp, half the salt 
and red pepper. I use ¼ t of the red pepper 
flakes because we like a little kick...
it's just right for us. You can use less. 
 Saute' until they turn pink and are done.
 Remove the shrimp to a plate.
 Add the remaining 2 T olive oil to the pan. 
Add the asparagus, the remaining salt, minced 
ginger and garlic. Cook, stirring frequently until
the asparagus are crisp-tender.
 Return the shrimp to the pan.
 Add the soy sauce, stir to combine. 
Add the lemon juice, stir again. Serve hot. 

Shrimp & Asparagus Stir-Fry
1 lb shrimp, peeled
1 lb asparagus, ends snapped off
4 T olive oil
½ t salt
¼ t red pepper flakes
1 clove garlic, minced
1 t minced ginger
1 T soy sauce
2 T lemon juice

1.) Heat a large frying pan over medium-high 
heat. Add 2 T of the olive oil. Add shrimp to 
the pan, season with half the salt and red 
pepper flakes. Cook, stirring frequently until 
the shrimp are pink and cooked. remove from
 the pan and set aside.
2.) Add the remaining 2 T oil to the pan then
add the asparagus that has been cut into thirds.
Add the remaining salt, ginger and garlic. 
Stir frequently and cook until the asparagus are
3.) Return the shrimp to the pan, add the 
soy sauce and toss to combine. Add the 
lemon juice, stir again and serve hot. 
3-4 servings.
tip: You can also use fresh broccoli in
 place of asparagus.


Friday, June 24, 2016

Make Your Sandwich Great Again!

Here are the candidates that promise to
deliver great flavor. The good news is
you can vote for all of them!
The secret is in the sauce. Swap out the plain
 mayo you use on your sandwich and
mix up a special kicked-up spread in minutes.

The Grilled Reuben with my homemade
1,000 Island Dressing
 Marshall Field's Special Sandwich with
homemade 1,000 Island Dressing
BLAT (bacon, lettuce, avocado, tomato) with
Herb Mayonnaise.
You can mix each recipe in a jar. Store in
the refrigerator for a few weeks.
Make as little or as much as you want.
I usually make half a recipe so that I'll
use it within 2 weeks for the two of us.
Shrimp Roll with Lemon-Tarragon Mayonnaise.
But wait...there's more!

1000 Island Dressing
1 C mayonnaise
¼  C sweet relish
¼  C ketchup
¼  t salt & ¼  t pepper
½  t tarragon
1 t Worcestershire sauce
dash Tabasco (optional)
Mix and store in a jar
I use this one on BLTs, chicken, 
turkey, and a grilled reuben. 

Herb Mayonnaise
1 C mayonnaise
1-½  t thyme
¾  t dill 
½ t parsley
¼- ½  t red pepper flakes
¼  t black pepper
Mix and store in a jar.
I use this on BLTs, chicken, turkey,
steak, roast beef, and egg. 

1 C mayonnaise
3 T Dijon mustard
1 T lemon juice
Mix and store in a jar.
Good one for ham, cheese, tomato,
greens (spinach or lettuce) on rye.
 Also good on a leftover salmon or
 tilapia sandwich.

Lemon-Tarragon Mayonnaise
! C mayonnaise
2 T lemon juice
2 t tarragon, dried
2 t celery salt
½ t pepper
Mix in a jar. Good with shrimp,
 salmon, chicken, and chicken salad.

Cilantro Cream
1 C plain yogurt
½ C firmly packed 
fresh cilantro leaves
1 t kosher salt
3 T lime juice
Mix and keep in a jar for
up to 2 weeks. 
Chicken, fish, pork, and steak sandwiches.

Cranberry Mayonnaise
1 c mayonnaise
¼ C cranberry sauce or 
spiced cranberry chutney
(homemade is best click on links)
Remember this one after Thanksgiving!
Makes the best Turkey sandwiches. Good
on chicken or pork sandwiches anytime.

Garlic Butter
1 stick butter (1/2C)
1 garlic clove, minced
1 T lemon juice 
1 T minced fresh parsley
½ T chopped fresh chives
Keep in fridge for 2 weeks or
freeze then slice to use on bread,
vegetables, or to top steaks.


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Thursday, June 23, 2016

One-Pan Brown Sugar Garlic Pork Loin with Vegetables

I love dinners that use just one sheet
pan to roast everything in the oven.
 The roasting juices from the pork
enhance the flavor of the vegetables.
 This was part of a large loin roast I
bought at Sam's Club. I just cut it into
the size we need for the 2 of us and still
have some left over for sandwiches
the next day. I usually cut the larger piece
into thirds and freeze the other 2.
Pork loin is such a versatile roast. I have several
go-to recipes. This combo of seasonings gives
great flavor and adds a completely new twist on
the more traditional pork roast. 

Brown Sugar Garlic Pork Loin 
       with Vegetables
2 lb pork loin
4 garlic cloves, minced
4 T brown sugar
1 T soy sauce
1 T oil
salt and pepper
1. Combine the ingredients and rub all over
the pork, salt and pepper to taste.
Place on a foil-lined baking sheet.
Roast in a 375º for 25 minutes.

2. During this time prepare the vegetables.
After the pork has been in the oven for the
25 minutes, add the vegetables to the
 pan along each each side of the pork.

 3. Continue to roast everything for another
 15 minutes. Total of 40 minutes for the pork.

4.  Now remove the pork roast from the oven, 
leaving the vegetables in the pan giving them
 a toss. Place the pork on a platter allowing it to 
 rest for 5-10 minutes before slicing.
Total of 25 minutes for the vegetables.

5. When you are ready to serve; slice the pork,
pour over any juices from the platter.
Remove the vegetables from the oven and
place alongside the pork.

Prepared Vegetables
2 lbs carrots, peeled and sliced
(or broccoli)
2 lbs potatoes, peeled or scrubbed
 and cut into chunks
¼ C oil
salt and pepper to taste
Mix together in a large bowl
serves 4


Monday, June 20, 2016

One Ingredient Onion-Crusted Salmon

I should call this
easiest-ever-one-ingredient salmon.
Dinner couldn't get any easier or faster!
This recipe used just 1 ingredient, dry onion
soup mix and produces spectacular results.
I use the George Forman grill and it's grilled
to perfection in about 5 minutes.
 This is a small drill so I do 2 pieces at a a time.
 I rub it with a little olive oil.
Lightly crush the onion soup in the packet then 
sprinkle it evenly and pat it on both sides of the fish,
 Put it on the preheated grill and put the lid down.
The onion soup gives it all the seasoning you need.
 Since you're grilling both sides at the same time
 it will only take about 4-5 minutes to cook.
Peak at the sides to see if it's just a little
bit underdone in the middle. It will
continue to cook when removed from the grill.
 You can also pan grill it if you don't have a grill.
 To serve, spritz it with lemon juice.
Tonight I served it with a baked potato
(in the microwave) and sautéed some fresh
spinach. A delicious dinner was ready in
less than 10 minutes. 
Can't beat that! 

Onion-Crusted Salmon
Salmon, about 1 lb
dry onion soup mix
olive oil, lemon juice
Cut salmon into 3 -4 filets
Rub with olive oil.
Sprinkle both sides with dry onion 
soup mix, patting on to adhere,
Grill on preheated grill pan, close lid
for about 4-5 minutes until almost
done. Remove, spritz with lemon. 


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Thursday, June 9, 2016

Lemon-Butter Baked Cod

I haven't shared a cod recipe yet so I'm
starting with a favorite, very easy, and yummy 
one. Anything covered with lemon and butter 
is already going to be delicious. 
This is such a simple little oven fish dinner. 
It's another quick one for your menu rotation.
  Cod is a very mild firm white fish with large 
flakes. It has just a hint of a "lobster" quality. 
 I use my ever-handy pie dishes; one with the 
butter-lemon mixture and another with the 
flour and seasonings. 
 Coat the fish pieces in the melted butter.
 Then coat with the flour. 
 Place in a pan and drizzle on the remaining 
butter mixture. Sprinkle with a bit of paprika. 
 Bake at 350º for about 12-15 minutes.
 It's done when golden and just begins to flake.
 Sprinkle with fresh chopped parsley.
Serve with lemon wedges.

Baked-Butter Cod
4 pieces of cod ( 1-½ lbs total)
4T butter, melted
4 T lemon juice
4 T flour
½ t salt
¼ t lemon-pepper seasoning pepper
paprika for dusting
2 T fresh parsley, minced
Mix the butter and lemon juice in a shallow 
pie dish. In another dish combine the flour, 
salt, and pepper. Dip the fish in the butter 
then in the flour to coat both sides. Place 
the filets in a sprayed baking dish and drizzle
with the remaining butter mixture. Sprinkle 
with paprika. Bake @400º for12-15 minutes 
until golden and fish just begins to flake. 
Sprinkle with fresh parsley and serve with 
lemon wedges. Serves 4.


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Monday, June 6, 2016

Shrimp Scampi with Zucchini Noodles

You can replace the pasta in your
shrimp scampi with healthy zucchini noodles.
I found this spiralizer at
Target last year. You can also use
a mandoline slicer.
It easily turns squash, potatoes, carrots
etc. into thin spaghetti-like strands.
Prep 2 zucchini.
 Saute the garlic in hot oil and butter in a large
skillet over medium heat for 1 minute. 
Add a pinch of red pepper flakes.
 Add the shrimp and saute for 3 minutes until cooked.
Season with salt and pepper. 
Use a slotted spoon to remove the shrimp from 
the pan. Stir in the wine and lemon juice. Simmer
1 minute then add the zucchini.
 Toss the zucchini and cook for 2 minutes.
Return the shrimp to the pan and toss to combine.
Sprinkle with chopped parsley.
 Serve sprinkled with parmesan cheese.

Shrimp Scampi with Zucchini Noodles
2 T olive oil
2 T butter
1 T minced garlic, about 3 cloves
¼ t crushed red pepper flakes
1 pound shrimp
salt and pepper
¼ C white wine
2 T lemon juice
2 T chopped fresh parsley
2 T Parmesan cheese
1. Add oil and butter to a large saute pan on 
medium heat. Saute the garlic and a pinch of 
red pepper flakes for 1 minute until fragrant. 
2. Add the shrimp and cook about 3 minutes until
 cooked throughout. Season with salt and pepper. 
3. Transfer the shrimp to a bowl using a slotted
 spoon. Leave the liquid in the pan.
4. Add the wine and lemon juice to the pan 
scrapping up any bits. Simmer 1 minute. 
5. Add the zucchini noodles to the pan 
and cook for 2 minutes.
6. Return the shrimp and toss to combine. 
Sprinkle with chopped parsley.
Serve and sprinkle with Parmesan cheese.
Serves 2

Zucchini Noodles
cut 2 medium zucchini into noodles
using a spiralizer or mandoline slicer.


Thursday, June 2, 2016

Chicken Caprese

All the flavors you love in a salad caprese
in an entree.
Tomatoes cooked in a garlicy-balsamic sauce 
served with sautéed chicken breasts covered
with melted cheese.
All the ingredients. I used cherry tomatoes.
This was a large whole chicken breast and it was
1-½ lbs. I cut it in half and cut in half again to 
make 4 pieces. It was thick so I pounded it a 
bit to give it an even thickness.
Do this carefully. Don't give it a big smash. 
See the difference?
Season one side generously with salt, pepper,
 onion powder, and Italian herbs.
Put the seasoned side down in a large hot pan 
in about 1-2 T olive oil. Then season the top side
the same way. 
Saute on medium-high for about
 4 minutes on each side.
Remove to a plate and keep warm in a low oven
(along with the other dinner plates). Might as well
warm all the plates while the oven is on. It's
so much nicer to serve your dinner or breakfast
on warmed plates.
Reduce heat to low and deglaze the pan
by adding the balsamic vinegar
then the garlic. Scrape up the browned bits. 
Add the cut tomatoes. Season with salt 
and simmer until soft.
Stir in the basil. Return the chicken to the pan.
 Add any juices from the plate too.
Nestle in the tomatoes. 
Top each breast with a slice of mozzarella.
 Cover with a lid to melt the cheese. 
Serve with pasta. Spoon on the tomatoes and 
drizzle a little sauce over everything. 
Garnish with fresh basil.

Chicken Caprese

1 to 1-1/2  lb boneless chicken breasts, 
cut into 4 pieces
1-2 T olive oil
salt, pepper, onion powder, Italian seasonings
½ C balsamic vinegar
2 cloves garlic, minced
1 pint grape tomatoes, halved
2-4 T shredded basil
4 slices mozzarella cheese
Pound the 4 chicken breasts to an even
½ inch thickness if needed. Season one side
and saute in hot oil in a large skillet on 
medium-high heat. Season the other side 
and cook until golden, about 4 minutes. Flip 
and cook the other side another 4 minutes 
until cooked through. Transfer to a plate.
Reduce heat to low and add the balsamic vinegar
and garlic. Stir to deglaze the pan, about 1 minute.
Add the tomatoes and season with salt. Let simmer
until soft, about 5 minutes. Stir in the basil. Return
the chicken to the pan and any juices from the 
plate. Nestle in the tomatoes and top each breast
 with a slice of mozzarella. Cover with a lid to melt
 the cheese. Spoon the tomatoes
over the chicken and serve. Serves 4