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!
Sunday, July 18, 2010
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.
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
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
Wednesday, June 30, 2010
Grilled Pork Chops with Two-Melon Salsa from Cooking Light July 2010
Grilled Pork Chops with Two-Melon Salsa with Garlic Toast from Cooking Light July 2010
This was simple and yummy! I cannot wait to make it again. I did the salsa prep the day prior to save time on a busy weeknight.
Salsa:
1 cup chopped seedless watermelon
1 cup chopped honeydew melon
3 tablespoons finely chopped sweet onion
1 tablespoon finely chopped jalapeno pepper
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt
Pork Chops:
2 teaspoons canola oil
1 1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut pork chops, trimmed
cooking spray
Garlic Texas Toast:
Preheat oven to 375degrees. Combine 1 tablespoon melted butter and 1 minced garlic glove in a small bowl. Brush 1 side of each of 4 (1 1/2-ounce) slices country sourdough bread with butter mixture. Place bread on a baking sheet; bake at 375 degrees for 8 minutes or until lightly browned.
substitutions:
use any fruit you like in place of the melons - peaches, pineapple or mango.
This was simple and yummy! I cannot wait to make it again. I did the salsa prep the day prior to save time on a busy weeknight.
Salsa:
1 cup chopped seedless watermelon
1 cup chopped honeydew melon
3 tablespoons finely chopped sweet onion
1 tablespoon finely chopped jalapeno pepper
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt
Pork Chops:
2 teaspoons canola oil
1 1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut pork chops, trimmed
cooking spray
- to prepare salsa, combine first 7 ingredients, set aside.
- to prepare pork chops, heat a grill pan* over medium-high heat. Combine oil and next 4 ingredients (through black pepper) in a small bowl. Rub oil mixture over both sides of pork chops. Coat pan with cooking spray. Add pork chops to pan; 4 minutes on each side or until desired degree of doneness. Serve with salsa. Yield: 4 servings (serving size: 1 pork chop and 1/2 cup salsa).
Garlic Texas Toast:
Preheat oven to 375degrees. Combine 1 tablespoon melted butter and 1 minced garlic glove in a small bowl. Brush 1 side of each of 4 (1 1/2-ounce) slices country sourdough bread with butter mixture. Place bread on a baking sheet; bake at 375 degrees for 8 minutes or until lightly browned.
substitutions:
use any fruit you like in place of the melons - peaches, pineapple or mango.
Sunday, May 23, 2010
Grilled Polenta with Spicy Steak courtesy of Coooking Light June 2010
Grilled Polenta with Spicy Steak from Cooking Light June 2010 (page 30)
buy the polenta in a tube from your grocery store and slice.
4 teaspoons canola oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground cumin
1/2 teaspoon chipolte chile powder
1/4 teaspoon freshly ground black pepper
1 (1 pound) flank steak, trimmed
1 (18 ounce) tube of polenta, cut into 8 slices
1 ripe peeled avocado, sliced
1/2 cup fresh cilantro leaves (I used some straight from my garden!)
1/2 cup (2 ounces) crumbled queso fresco
1/32 cup refrigerated fresh salsa
lime wedges (optional)
1. Heat grill pan over medium-high head. Combine 1 teaspoon oil, 1/2 teaspoon salt, cumin, chile powder and pepper; rub evenly over steak. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally into thin slices. (Note: I used the George Foreman Grill.)
2. While steak rests, brush remaining oil over both sides of polenta slices (I needed about another 1 teaspoon of oil than what the recipe lists); sprinkle evenly with remaining 1/4 teaspoon of salt (I used pepper instead of salt). Add polenta to grill pan; cook 3 minutes on each side or until browned. Arrange 2 polenta slices on each of 4 plates; divide avocado evenly among servings. Top each serving with about 3 ounces of steak, 2 tablespoons of cilantro (I only did 1 teaspoon), 2 tablespoons queso fresco, and 2 tablespoons salsa. Serve with lime wedges (if desired).
Yield: 4 servings.
buy the polenta in a tube from your grocery store and slice.
4 teaspoons canola oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground cumin
1/2 teaspoon chipolte chile powder
1/4 teaspoon freshly ground black pepper
1 (1 pound) flank steak, trimmed
1 (18 ounce) tube of polenta, cut into 8 slices
1 ripe peeled avocado, sliced
1/2 cup fresh cilantro leaves (I used some straight from my garden!)
1/2 cup (2 ounces) crumbled queso fresco
1/32 cup refrigerated fresh salsa
lime wedges (optional)
1. Heat grill pan over medium-high head. Combine 1 teaspoon oil, 1/2 teaspoon salt, cumin, chile powder and pepper; rub evenly over steak. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally into thin slices. (Note: I used the George Foreman Grill.)
2. While steak rests, brush remaining oil over both sides of polenta slices (I needed about another 1 teaspoon of oil than what the recipe lists); sprinkle evenly with remaining 1/4 teaspoon of salt (I used pepper instead of salt). Add polenta to grill pan; cook 3 minutes on each side or until browned. Arrange 2 polenta slices on each of 4 plates; divide avocado evenly among servings. Top each serving with about 3 ounces of steak, 2 tablespoons of cilantro (I only did 1 teaspoon), 2 tablespoons queso fresco, and 2 tablespoons salsa. Serve with lime wedges (if desired).
Yield: 4 servings.
Tuesday, March 2, 2010
Yummy Vegetable Soup
This recipe came by way of my Mom and is from Cooking Light, April 1999. I made it and served with french bread and salad. I also served (gluten free) cocktail meatballs (for the people who need meat with dinner). It was a big, big hit!
Ingredients
2 tablespoons olive oil
2 cups chopped onion
5 garlic cloves, minced (I used about a teaspoon of minced pre-packaged garlic.)
2 cups chopped celery (4-5 stalks)
2 cups (2-inch) cut green beans (about 1/2 pound)
1 1/2 cups fresh corn kernels-about three ears (fresh corn wasn't available so I used frozen kernel corn)
1 cup thinly sliced carrot
1 medium zucchini, halved lengthwise and sliced (1 cup)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
4 (14 1/4 ounce) cans fat-free beef broth (oops! I used low sodium, gluten free chicken broth)
1 (15 ounce) can kidney beans, drained
4 cups chopped, seeded tomato
2/3 cup uncooked elbow macaroni (about 3 ounces) NOTE: I did not add pasta.
1 (8 ounce) can no-salt added tomato sauce
2 cups shredded green cabbage
3/4 teaspoon salt
3/4 teaspoon black pepper
1 cup grated Parmesan cheese (I completely forgot about this! oops)
Preparation
Heat oil in a stockpot over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in celery and next 9 ingredients (celery through kidney beans). Bring to a boil; cover, reduce heat, and simmer 30 minutes. Add tomato, macaroni and tomato sauce. Bring to a boil; cover, reduce heat and simmer 20 minutes or until pasta is done. Add cabbage, salt and pepper; cook 5 minutes or until cabbage wilts. Serve with cheese.
note: refrigerate any remaining soup in an airtight container for up to one week, or freeze for up to 3 months.
yield: 8 servings (serving size: 2 cups soup and 2 tablespoons cheese)
Ingredients
2 tablespoons olive oil
2 cups chopped onion
5 garlic cloves, minced (I used about a teaspoon of minced pre-packaged garlic.)
2 cups chopped celery (4-5 stalks)
2 cups (2-inch) cut green beans (about 1/2 pound)
1 1/2 cups fresh corn kernels-about three ears (fresh corn wasn't available so I used frozen kernel corn)
1 cup thinly sliced carrot
1 medium zucchini, halved lengthwise and sliced (1 cup)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
4 (14 1/4 ounce) cans fat-free beef broth (oops! I used low sodium, gluten free chicken broth)
1 (15 ounce) can kidney beans, drained
4 cups chopped, seeded tomato
2/3 cup uncooked elbow macaroni (about 3 ounces) NOTE: I did not add pasta.
1 (8 ounce) can no-salt added tomato sauce
2 cups shredded green cabbage
3/4 teaspoon salt
3/4 teaspoon black pepper
1 cup grated Parmesan cheese (I completely forgot about this! oops)
Preparation
Heat oil in a stockpot over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in celery and next 9 ingredients (celery through kidney beans). Bring to a boil; cover, reduce heat, and simmer 30 minutes. Add tomato, macaroni and tomato sauce. Bring to a boil; cover, reduce heat and simmer 20 minutes or until pasta is done. Add cabbage, salt and pepper; cook 5 minutes or until cabbage wilts. Serve with cheese.
note: refrigerate any remaining soup in an airtight container for up to one week, or freeze for up to 3 months.
yield: 8 servings (serving size: 2 cups soup and 2 tablespoons cheese)
Thursday, February 11, 2010
Jambalaya with Shrimp and Andouille Sausage
Jambalaya with Shrimp and Andouille Sausage from myrecipes.com and Cooking Light
I love Cooking Light magazine! I have been a faithful subscriber for almost 14 years. You can find great recipes from Cooking Light at www.myrecipes.com.
This is another amazing recipe from Cooking Light that is easy, healthy and oh so yummy! I am making it tonight without shrimp because we don't have any in house and I am too lazy to run to the store.
ingredients
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
6 ounces andouille sausage, sliced
1 cup uncooked long-grain white rice
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon garlic salt
1 bay leaf
2 cups fat-free, less sodium chicken broth
3/4 cup water
1 tablespoon tomato paste
1/2 teaspoon hot pepper sauce
1 (14.5 ounce) can no-salt added diced tomatoes, undrained
1/2 pound peeled and deveined medium shrimp
2 tablespoons chopped fresh parsely
steps
Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; saute 5 minutes or until vegetables are tender.
Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.
(I have made this recipe 5 times now. I add green bell pepper in an effort to get us some more veggies. I also double the sausage because we like it! And, I add more rice. I also put it in the crock pot after I add the liquid. I let it simmer all day. )
I love Cooking Light magazine! I have been a faithful subscriber for almost 14 years. You can find great recipes from Cooking Light at www.myrecipes.com.
This is another amazing recipe from Cooking Light that is easy, healthy and oh so yummy! I am making it tonight without shrimp because we don't have any in house and I am too lazy to run to the store.
ingredients
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
6 ounces andouille sausage, sliced
1 cup uncooked long-grain white rice
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon garlic salt
1 bay leaf
2 cups fat-free, less sodium chicken broth
3/4 cup water
1 tablespoon tomato paste
1/2 teaspoon hot pepper sauce
1 (14.5 ounce) can no-salt added diced tomatoes, undrained
1/2 pound peeled and deveined medium shrimp
2 tablespoons chopped fresh parsely
steps
Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; saute 5 minutes or until vegetables are tender.
Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.
(I have made this recipe 5 times now. I add green bell pepper in an effort to get us some more veggies. I also double the sausage because we like it! And, I add more rice. I also put it in the crock pot after I add the liquid. I let it simmer all day. )
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