4 cups broccoli florets
1/4 cup minced shallots
1 1/2 cups halved grape tomatoes
3 Tablespoons Prepared Italian dressing
1 Tablespoon fresh chopped oregano
Over medium high heat, cook broccoli florets and minced shallots in 1/4 inch water 5 minutes in large skillet, do this until water evaporates and the broccoli becomes crisp tender, constantly stirring.
The half of the tomatoes should be added , along with dressing and chopped oregano. Cook 3 minutes or until tomatoes are tender. Season with salt and pepper.
Saturday, August 2, 2014
Apricot kissed roast pork
1/2 cup apricot preserves
3 Tablespoons assorted fresh herbs, like thyme, oregano, and parsley
2 Tablespoon Dijon mustard
1 boneless pork loin ( about 3 pounds)
3 Tablespoons Tuscan seasoning blend like McCormick
OVen is heated 400 degrees.
Apricot preserves, chopped fresh herbs and Dijon mustard should be combined in bowl.. the pork loin in a roasting pan on a rack.
Tuscan seasoning should be rubbed blend over pork loin., then these should should be lightly coated cooking spray. Roast 1 hour or until 160 degrees then brush on 1/2 mustard glaze during last 20 people cooking. It should sit 10 minute before slicing.
Skim and discard fat from pan drippings. In bowl , combine pan drippings and remaining mustard glaze heat if desired Serve sauce and pork.
3 Tablespoons assorted fresh herbs, like thyme, oregano, and parsley
2 Tablespoon Dijon mustard
1 boneless pork loin ( about 3 pounds)
3 Tablespoons Tuscan seasoning blend like McCormick
OVen is heated 400 degrees.
Apricot preserves, chopped fresh herbs and Dijon mustard should be combined in bowl.. the pork loin in a roasting pan on a rack.
Tuscan seasoning should be rubbed blend over pork loin., then these should should be lightly coated cooking spray. Roast 1 hour or until 160 degrees then brush on 1/2 mustard glaze during last 20 people cooking. It should sit 10 minute before slicing.
Skim and discard fat from pan drippings. In bowl , combine pan drippings and remaining mustard glaze heat if desired Serve sauce and pork.
Friday, August 1, 2014
Scampi with pasta
12 ounce linguine
3 Tablespoon butter, cut up
3 Tablespoon olive oil
4 teaspoons minced garlic
1 Pound, peeled, deveinef, extra large shrimp, thawed if frozen
1/4 cup chopped scallions
1/4 teaspoon each salt and pepper
2 Teaspoon grated lemon zest
1/4 cup each lemon huice and chopped parsley
The linguine should be boiled according to package directions.
Butter and oil should be heated until butter melts in a laarge skillet over medium heat.. Garlic should be added and cook 30 seconds.
The shrimp, scallions, salt and pepper should be added . Then frequently stirring cook about 5 minutes until shrimp turns pink. Removefrom heat, lemon . Zest and parsley stir in lemon juice.
Pasta should be drained then serve with shrimp.
3 Tablespoon butter, cut up
3 Tablespoon olive oil
4 teaspoons minced garlic
1 Pound, peeled, deveinef, extra large shrimp, thawed if frozen
1/4 cup chopped scallions
1/4 teaspoon each salt and pepper
2 Teaspoon grated lemon zest
1/4 cup each lemon huice and chopped parsley
The linguine should be boiled according to package directions.
Butter and oil should be heated until butter melts in a laarge skillet over medium heat.. Garlic should be added and cook 30 seconds.
The shrimp, scallions, salt and pepper should be added . Then frequently stirring cook about 5 minutes until shrimp turns pink. Removefrom heat, lemon . Zest and parsley stir in lemon juice.
Pasta should be drained then serve with shrimp.
Thursday, July 31, 2014
Pasta with uncooked tomato and fresh basil sauce
6 ripe plum tomatoes
3-4 cloves garlic minced
1 cup shredded fresh basil leaves, loosely packed
1/2 cup chopped fresh parsley
1/2 cup olive oil
1/2 teaspoonds dried red pepper flakes
1/2 teaspoon salt
Freshly ground pepper to taste
1 pound pasta, such as linguini, spaghetti, or vermicelli
2/3 cup Parmesan cheese
Tomatoes should be washed and pat dried. Then the cores of the tomatoes should be taken out and discarded. Horizontally cut each tomato in half and gently the seeds should be squeezed.
The tomatoes should be diced into one inch pieces and put them in a medium bowl. Then to that bowl add basil, garlic, parsley, olive oil, red p epper flakes, salt and pepper to taste . Then after all these ingredients in the bowl, it should be tossed well. It should marinate at room temperature for at least 2 bours, if you are going to marinate it longer it should be stored in the refrigerator, but if you put it in the refrigerator, make sure you take it long enough that you serve it at room temperature
A large pot of water should be brought to a boil and cook pasta until al dente. In collander drain well and return to room temperature before cooking.
Parmesan cheese should be immediately tossed on pasta. Toss well and serve immediately, it should be served warm, not hot.
From. Simply Satisfying by Jeanne Lemlin( The experiment $21.95)
Reprinted in Pittsburgh Post Gazette Thursday July 31, 2014
3-4 cloves garlic minced
1 cup shredded fresh basil leaves, loosely packed
1/2 cup chopped fresh parsley
1/2 cup olive oil
1/2 teaspoonds dried red pepper flakes
1/2 teaspoon salt
Freshly ground pepper to taste
1 pound pasta, such as linguini, spaghetti, or vermicelli
2/3 cup Parmesan cheese
Tomatoes should be washed and pat dried. Then the cores of the tomatoes should be taken out and discarded. Horizontally cut each tomato in half and gently the seeds should be squeezed.
The tomatoes should be diced into one inch pieces and put them in a medium bowl. Then to that bowl add basil, garlic, parsley, olive oil, red p epper flakes, salt and pepper to taste . Then after all these ingredients in the bowl, it should be tossed well. It should marinate at room temperature for at least 2 bours, if you are going to marinate it longer it should be stored in the refrigerator, but if you put it in the refrigerator, make sure you take it long enough that you serve it at room temperature
A large pot of water should be brought to a boil and cook pasta until al dente. In collander drain well and return to room temperature before cooking.
Parmesan cheese should be immediately tossed on pasta. Toss well and serve immediately, it should be served warm, not hot.
From. Simply Satisfying by Jeanne Lemlin( The experiment $21.95)
Reprinted in Pittsburgh Post Gazette Thursday July 31, 2014
Thursday, June 20, 2013
Simply delicious grilled chicken
1Tablespoon olive oil
1 Tablespoon fresh lemon juice
21/2 boneless, skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Take a little, you don't need a bigger one since you are only going to put in a few Tablespoons of liquid.
Get a brush, like a paint brush, but get onr in the cooking department of your local store. Don't use a brush that has ever touched anything but your food, no using that paintbrush you are using to paint the bedroom..
Using this cooking brush put the olive oilmixture on the skinless, boneless chicken breast.
Now put the chicken on s plate then go away now and do something you like to do, meanwhile let beautiful chicken sit for 20 minutes at room temperature.
While the chicken sits at room temperature, in order to avoid a nasty fire, sprsy your grill with nonflammable cooking spray. Heat to 350-400 F degrees.
In order to avoid food poisoning grill chickrn on both sides of the chicken breast until there is no pinks on the inside. When you cut open the chicken by taking each piece off grill and putting on plate and cut a spot making sure that juices in the chicken are clear..
Take their yummy chicken that melts in your mouth and take it off the grill, and again do something you like, but this time do it 10 minutes. Meanwhile the chicken will be sitting out at room temperature for 10 minutes. Then carve into the greatest piece of chicken.
1 Tablespoon fresh lemon juice
21/2 boneless, skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Take a little, you don't need a bigger one since you are only going to put in a few Tablespoons of liquid.
Get a brush, like a paint brush, but get onr in the cooking department of your local store. Don't use a brush that has ever touched anything but your food, no using that paintbrush you are using to paint the bedroom..
Using this cooking brush put the olive oilmixture on the skinless, boneless chicken breast.
Now put the chicken on s plate then go away now and do something you like to do, meanwhile let beautiful chicken sit for 20 minutes at room temperature.
While the chicken sits at room temperature, in order to avoid a nasty fire, sprsy your grill with nonflammable cooking spray. Heat to 350-400 F degrees.
In order to avoid food poisoning grill chickrn on both sides of the chicken breast until there is no pinks on the inside. When you cut open the chicken by taking each piece off grill and putting on plate and cut a spot making sure that juices in the chicken are clear..
Take their yummy chicken that melts in your mouth and take it off the grill, and again do something you like, but this time do it 10 minutes. Meanwhile the chicken will be sitting out at room temperature for 10 minutes. Then carve into the greatest piece of chicken.
Wednesday, March 6, 2013
Chicken and bean burritos
1 can (11 1/2 ounces) Campbell's Condensed bean with bacon soup
1/4 cup chunky salsa
1 can (12 ounces) Swanson Premium White Chunk Chicken Breast in water, drained
8 flour tortillas (8 inch) warmed
1 medium onion, chopped (about 1/2 cup)
1 Tablespoon vegetable oil
Heat the oil in a 10 inch skillet over medium heat. Add the onion and cook until tender.
Stir in the soup, salsa and chicken in the skillet, Cook until the chicken mix is hot and bubbling.
Spoon about 1/3 cup chicen mixture down the center of each tortilla. Fold up the sides of the tortilla around the filling , ten fold up the ends to enclose the filling.
1/4 cup chunky salsa
1 can (12 ounces) Swanson Premium White Chunk Chicken Breast in water, drained
8 flour tortillas (8 inch) warmed
1 medium onion, chopped (about 1/2 cup)
1 Tablespoon vegetable oil
Heat the oil in a 10 inch skillet over medium heat. Add the onion and cook until tender.
Stir in the soup, salsa and chicken in the skillet, Cook until the chicken mix is hot and bubbling.
Spoon about 1/3 cup chicen mixture down the center of each tortilla. Fold up the sides of the tortilla around the filling , ten fold up the ends to enclose the filling.
white chicken chili
1 can (10 3/4 ounces)canned condensed cream of chicken soup
4 skinless, boneless chicken beast halves (about 1 pound) cut into cubes
2 cans (about 13 ounces each) cannellini beans drained and rinsed
1 envelope or about 1 ounce Lipton dry onion soup an dip mix
1 Tablespoon chili powder
1 Tablespon vegetable oil
2 cups water
shredded cheddar cheese optional
Heat the oil in a 3 quart saucepan over medium high heat. Add the chicken and chili powder and cook until chicken is well browned and when you make a little cut in them juices run clear, stirring often
Stir the soup, water and soup mix in the saucepan heat to a boil
Reduce the heat to low ,cover, and cook for 10 minutes
stir in the beans and cook until the mixture is hot and bubbling Top with shredded cheese if desired
4 skinless, boneless chicken beast halves (about 1 pound) cut into cubes
2 cans (about 13 ounces each) cannellini beans drained and rinsed
1 envelope or about 1 ounce Lipton dry onion soup an dip mix
1 Tablespoon chili powder
1 Tablespon vegetable oil
2 cups water
shredded cheddar cheese optional
Heat the oil in a 3 quart saucepan over medium high heat. Add the chicken and chili powder and cook until chicken is well browned and when you make a little cut in them juices run clear, stirring often
Stir the soup, water and soup mix in the saucepan heat to a boil
Reduce the heat to low ,cover, and cook for 10 minutes
stir in the beans and cook until the mixture is hot and bubbling Top with shredded cheese if desired
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