Spinach and Bacon Quiche

August 4, 2012 by Leave a Comment
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Spinach and Bacon Quiche
Recipe Type: Entree
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 8
Ingredients
  • 6 large eggs, beaten
  • 1 1/2 cups heavy cream
  • Salt and pepper
  • 2 cups chopped fresh baby spinach, packed
  • 1 pound bacon, cooked and crumbled
  • 1 1/2 cups shredded Swiss cheese
  • 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.
Filed Under: Main Dishes, Recipes

Chicken Enchiladas

July 30, 2012 by Leave a Comment
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Chicken Enchiladas
Recipe Type: Entree
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 8
Ingredients
  • 4 skinless, boneless chicken breast halves
  • 1 onion, chopped
  • 1/2 pint sour cream
  • 1 cup shredded Cheddar cheese
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (optional)
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1/3 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 8 (10 inch) flour tortillas
  • 1 (12 ounce) jar taco sauce
  • 3/4 cup shredded Cheddar cheese
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
  3. Roll even amounts of the mixture in the tortillas. Arrange in a 9×13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

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Filed Under: Main Dishes, Recipes

Pei Wei Mongolian Beef Replica Recipe

July 29, 2012 by Leave a Comment
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Pei Wei Mongolian Beef Replica Recipe
Recipe Type: Entree
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 2
Ingredients
  • 8 ounces flank steak or beef tenderloin
  • 4 tablespoons corn starch
  • 4 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • 1/2 teaspoon fresh grated ginger
  • 2 garlic cloves minced
  • 1/3 cup soy sauce
  • 1/3 cup water
  • 1 teaspoon Maggi seasoning
  • 1 teaspoon rice wine vinegar
  • 1/2 cup brown sugar
  • 4 ounces white button mushrooms, steam removed and quartered
  • 2 – 3 scallions diced
Instructions
  1. Slice beef very thin, approximately 1/4 to 3/8 inches thick. Place meat between sheets of plastic wrap and use a meat tenderizer and gently pound meat into uniform pieces. If you are using skirt steak cut the meat diagonally, it will help make the meat more tender. Place corn starch in a bowl and dip steak pieces into corn starch and shake off excess corn starch. Allow the corn starch dipped pieces of meat to rest for 5 t0 10 minutes so the coating sticks to the meat. While the meat is resting you can continue to prep the remaining ingredients.
  2. In a wok, heat vegetable oil and sesame oil. Saute beef until just done, and the outside begins to crisp. Remove meat from pan. You may need to do this a few pieces at a time. Once all of the meat has been cooked and removed from the pan, add minced ginger and garlic. Saute ginger and garlic for approximately 60 seconds, the remaining oil should become very fragrant. Add soy sauce, water, Maggi seasoning, brown sugar, and rice wine vinegar. Stir until the sauce thickens, return meat to pan, and add quartered button mushrooms to the pan. Cook for another 60 seconds or so and add half of the chopped scallions. When serving the Mongolian beef add remaining scallions to the dish.

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Filed Under: Main Dishes, Recipes, Restaurant Replica Recipes

Shepherd’s Pie

July 24, 2012 by Leave a Comment
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Shepherd’s Pie
Recipe Type: Entree
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
Serves: 4
Ingredients
  • 1 1/2 lbs ground round beef
  • 1 onion chopped
  • 1-2 cups vegetables – chopped carrots, corn, peas
  • 1 1/2 – 2 lbs potatoes (3 big ones)
  • 8 tablespoons butter (1 stick)
  • 1/2 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • Salt, pepper, other seasonings of choice
Instructions
  1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
  2. While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.
  3. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
  4. Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
  5. Mash potatoes in bowl with remainder of butter, season to taste.
  6. Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
  7. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

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Filed Under: Main Dishes, Recipes

Pasta With Prosciutto and Lettuce

July 23, 2012 by Leave a Comment
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Pasta With Prosciutto and Lettuce
Recipe Type: Entree
Ingredients
  • Salt
  • 3 tablespoons olive oil
  • 2 to 3 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
  • 1 pound pasta
  • 2 tablespoons butter
  • 1 shallot, minced
  • Freshly ground black pepper
  • 2 cups fresh or frozen peas
  • 1 head Bibb or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch slices
  • 1/2 cup chicken or vegetable stock or dry white wine, plus more as needed
  • 1 cup finely grated Parmesan
Instructions
  1. Bring a large pot of water to boil and salt it. Meanwhile, put 1 tablespoon oil in a small skillet over medium-high heat. When hot, add prosciutto and cook, turning occasionally, until crisp, about 4 to 5 minutes; set aside.
  2. When water boils, add pasta and cook until just tender; drain pasta, reserving some cooking liquid. Meanwhile, melt butter with remaining 2 tablespoons oil in a large skillet over medium heat. Add shallot and sprinkle with salt and pepper; cook until shallot begins to soften, about 5 minutes.
  3. Add peas, lettuce, and stock or wine to skillet and cook until peas turn bright green and lettuce is wilted, about 5 minutes. Add pasta to pan and continue cooking and stirring until everything is just heated through, adding extra stock or some reserved cooking liquid if needed to moisten. Toss with Parmesan cheese, garnish with prosciutto, adjust seasoning to taste and serve.

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Filed Under: Main Dishes, Recipes

London Broil With Onion Marmalade

July 22, 2012 by Leave a Comment
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London Broil With Onion Marmalade
Recipe Type: Entree
Prep time: 30 mins
Cook time: 1 min
Total time: 31 mins
Serves: 4
Ingredients
  • For the steak:
  • 4 large cloves garlic, chopped
  • 3 sprigs rosemary, leaves roughly chopped (about 1 tablespoon)
  • 1/2 cup balsamic vinegar
  • 1/2 cup red wine
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 2-inch-thick piece beef top round for London broil (about 3 pounds)
  • Kosher salt
  • For the marmalade:
  • 4 medium red onions, halved and thinly sliced
  • 3 sprigs rosemary, leaves chopped (about 1 tablespoon)
  • 1/2 cup balsamic vinegar
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons dark brown sugar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • For the toast:
  • 4 cloves garlic, peeled
  • 1/2 teaspoon salt
  • 8 tablespoons butter, softened
  • 8 3/4-inch-thick slices good quality white or sourdough bread
  • 1 bunch arugula, washed and trimmed
  • Mustard and/or horseradish
Instructions
  1. For the meat: Mix garlic, rosemary, balsamic vinegar, wine, olive oil, and black pepper to taste in a self-sealing plastic bag or a shallow dish. Add the meat, turning to coat, and cover or seal. Refrigerate for several hours or overnight.
  2. Prepare an outdoor grill with a hot fire for indirect grilling.
  3. For the marmalade: On a large sheet of heavy-duty aluminum foil (or a doubled piece of regular), toss the onions with the rest of the marmalade ingredients. Bring edges of foil up and crimp closed. Place package on the edge of the grill (over medium-high heat). Cook, turning the sealed package every now and then so the onions cook evenly until meltingly tender, about 45 minutes.
  4. Remove the meat from the marinade, pat it dry, and season generously with salt and black pepper to taste. Lightly oil the grill and sear the meat over high heat for 5 minutes. Then rotate it (don’t turn it over yet) about 45 degrees from its original spot on the grill. Once you’ve made your grill mark, flip and repeat on the other side. Move the steak to the cooler side of the grill, cover with an aluminum pan, and cook, rotating (not flipping) periodically, until a meat thermometer inserted into the thickest part of the steak registers 125 degree sF, about 15 to 20 minutes. Let steak rest on a cutting board about 10 minutes.
  5. For the toast: Meanwhile, sprinkle garlic cloves with salt. With the flat side of a large knife, mash and smear garlic mixture into a paste. Mix with the butter. Lightly oil the grill, place bread over direct heat, and toast on both sides until golden brown, about 2 minutes total. Remove bread from grill and spread generously with the garlic butter. Thinly slice steak against the grain on an angle. Top toasts with onion marmalade, arugula, and sliced meat. Serve open-faced with mustard and/or horseradish.
Filed Under: Main Dishes, Recipes

Creole Chicken and Vegetables

July 21, 2012 by Leave a Comment
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Creole Chicken and Vegetables
Recipe Type: Entree
Serves: 4
Ingredients
  • Cooking spray
  • 1 pound chicken breast tenders
  • 2 cups frozen pepper stir-fry (such as Bird’s Eye brand), thawed
  • 1 cup frozen cut okra, thawed
  • 3/4 cup thinly sliced celery
  • 3/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground red pepper
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon butter
Instructions
  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. Add pepper stir-fry and next 6 ingredients (through red pepper), stirring to combine. Pour tomatoes over chicken mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover; cook 3 minutes. Add parsley and butter, stirring until butter melts.

Recipe Source, Featured in Cooking Light, January 2006

Filed Under: Main Dishes, Recipes

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

July 20, 2012 by Leave a Comment
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Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach
Recipe Type: Entree
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 4
Ingredients
  • 1 tablespoon olive oil, plus 1 tablespoon
  • 2 cloves garlic, minced
  • 6 sun-dried tomatoes, diced
  • 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/4 teaspoon dried thyme
  • 1/4 cup (2 ounces) goat cheese
  • 1/3 cup reduced-fat cream cheese
  • 4 (4-ounce) center-cut pork chops
  • 1 1/2 cups chicken broth
  • 1/2 lemon, zested
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
Instructions
  1. Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
  2. Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
  3. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
  4. Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

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Filed Under: Main Dishes, Recipes

Garden Chicken Wrap

July 19, 2012 by Leave a Comment
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Garden Chicken Wrap
Recipe Type: Entree
Serves: 4
Ingredients
  • 4 whole-wheat wraps (8 inches)
  • 2 cups store-bought rotisserie chicken, shredded
  • ½ cup shredded carrots
  • 1 avocado, thinly sliced
  • 1 cup baby spinach leaves
  • ¼ cup of your favorite fat-free/low-fat dressing (about 1 tablespoon per wrap)
Instructions
  1. Place wraps side by side on a flat surface. Divide chicken into four portions (about ½ cup each). Place a portion of chicken on each wrap.
  2. Top each wrap with carrots, avocado, and spinach. (Have an adult help with the chopping.)
  3. Drizzle dressing evenly over each wrap.
  4. Roll each wrap up tightly and cut on the diagonal.
  5. Serve immediately or wrap tightly in aluminum foil and refrigerate for lunch the next day.

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Filed Under: Main Dishes, Recipes

Lemon Swordfish Steaks

July 18, 2012 by Leave a Comment
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Lemon Swordfish Steaks
Recipe Type: Entree
Serves: 4
Ingredients
  • 4 (6-ounce) swordfish steaks
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon coarse sea salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 lemon, halved, seeds removed, divided
Instructions
  1. Prepare grill for medium-high-heat cooking. Brush swordfish with oil and sprinkle with salt and pepper. Squeeze half of lemon over steaks and grill, turning once, until swordfish is browned and almost opaque in center, 7 to 8 minutes (do not overcook). Cut remaining lemon half into 4 wedges and serve alongside steaks.
Filed Under: Main Dishes, Recipes
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