Lemon Pepper Shrimp Scampi from Cooking Light, March 2009

Sauteed asparagus makes a fine accompaniment.

Yield: 4 servings (serving size: 1/2 cup orzo mixture about 7 shrimp)

1 cup uncooked orzo (I made rice.)
2 tablespoons chopped fresh parsley (I dud bit use.)
7 teaspoons unsalted butter, divided (I did not use salt but used salted butter.)
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons bottled minced garlic
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper

Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon of salt. Add half of shrimp to pan; saute 2 minutes or until almost done. Transfer shrimp to plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; saute 2 minutes or until almost done. Transfer to plate.


Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice and pepper; cook 1 minute or until shrimp are done.

This was so easy and yummy. I also sauteed shrimp in the pan after removing the shrimp. SO GOOD!

Pork Chops with Hot Pineapple Salsa

I cannot remember where this recipe comes from (a magazine) and I was distraught when I couldn't locate it. Thankfully, I found it when we relocated from MD to SC.

The salsa is heated through to bring out the flavors. It is also excellent served with grilled or broiled chicken and strongly flavored fish such as tuna, swordfish or sea bass.

pork chops:
1 tablespoon olive oil
1/2 teaspoon black pepper
1/2 teaspoon dried leaf thyme (crumbled)
1/2 teaspoon lemon juice
4 center cut pork chops, about 3/4 inch thick

hot pineapple salsa:
1 can (20 oz) crushed pineapple, undrained
1 can (16oz) black-eyed peas, drained and rinsed
1/3 cup finely chopped sweet red pepper
1/2 cup finely chopped red onion
2 jalapenos, seeded and finely chopped (I use one.)
1/4 cup fresh parsley. (I would use cilantro.)
1/2 teaspoon salt
1/4 teaspoon cumin

1. preheat oven to broil (I use the grill or my George Foreman.)
2. combine oil, pepper, thyme and lemon juice in a small bowl. Brush evenly on both sides of pork chops.
3. prepare hot pineapple salsa: combine pineapple, beans, sweet red pepper, onion, jalapeno pepper, parsley, salt and cumin. Heat in a medium sauce pan. Place over medium heat until heated through, stirring occasionally, about 5 minutes.
4. place pork chops on broiler pan rack. Broil 6 inches from heat for 14-16 minutes, turning once, or until cooked through and meat is no longer pink in center.
5. Serve pork ch0ps with warm pineapple salsa an steamed carrots or broccoli.

Pan Roasted Chicken Cutlets with Maple-Mustard Dill Sauce by Cooking Light

Pounding chicken breast halves ensures they'll cook quickly and evenly. Serve with side of orange-scented couscous to bring out the orange flavors in the sauce.

Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)

4 (6 ounce) skinless, boneless chicken breast halves (I used chicken cutlets)
1/4 teaspoon salt
1/4 teaspoon black pepper
cooking spray
2 tablespoons chopped red onion
6 tablespoons maple syrup
1/4 cup Dijon mustard
1 tablespoon water
1 teaspoon chopped fresh dill
1 teaspoon grated orange rind

Place each chicken breast  half between 2 sheets of heavy-duty plastic wrap; pound each to 1/4-inch thickness using meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan.

Reduce heat to medium. Add onion to pan; cook 1 minute. Add syrup and remaining ingredients; cook 1 minute or until thoroughly heated, stirring frequently. Serve sauce with chicken.

from Cooking Light, November 2006