AHA - I FINALLY GOT YOUR ATTENTION!!!
Now - how about a “quickie” or two???
Linguini with Clam Sauce 12 oz. pkg. linguini noodles 1 tbsp. olive oil 2 tsp. minced garlic (or two cloves) 2 tbsp. dried parsley 1/4 cup white cooking wine 2 (10 oz.) cans baby clams 1 tbsp. lemon pepper 3 tbsp. Italian seasoned bread crumbs While pasta is cooking according to package instructions, heat olive oil in skillet and add garlic, stirring for a minute or two. Drain the liquid from the clams directly into the skillet, add the cooking wine and bring mixture to a boil. Add clams and parsley; simmer for a few minutes. Drain pasta and add to sauce in the skillet. Add lemon pepper and 2 tbsp. bread crumbs and gently mix together. Garnish with remaining bread crumbs and serve. 4 servings.
Pasta with Broccoli, Sun Dried Tomatoes and Sausage
Steam 2 cups broccoli flowerets in a microwave oven. Prepare 1 pound pasta (like penne) according to package directions. Drain the oil from a 7 ounce jar of sun dried tomatoes. Put the oil in a small bowl. Chop the tomatoes into bite size pieces. Brown 1 pound mild Italian sausage links, sliced into rounds, in a skillet over medium high heat. When the sausage is cooked add the sun dried tomatoes and broccoli to the pan. Drain the pasta and place it into the same pan. Toss well. Add as much of the oil from the sun dried tomatoes as needed to coat the pasta lightly. Toss again. Shave pieces of Parmesan cheese over top. Serve the pasta from the skillet with garlic rolls and a toss salad.
Chicken Caesar Salad
Use a grill pan or skillet to quickly grill four chicken cutlets that have been seasoned with your favorite spices. (Try fresh lime juice, dried oregano, salt and freshly ground pepper.) While the chicken cooks, wash and dry a large head of Romaine lettuce. Tear the lettuce into strips and place in a large bowl. Remove the cooked chicken to a cutting board and cut into thin diagonal strips. Add fresh Parmesan cheese and croutons to the salad. Add the chicken and toss with your favorite Caesar dressing. Serve with warmed rolls for a very simple, healthy salad supper.
MUSHROOM, BACON AND CHEESE QUESADILLA
Cook 1/2 pound bacon in a skillet. Drain the fat from the pan and cook 1/2 pound mushrooms in the same skillet. Place 1 (10-inch) flour tortilla in the skillet over medium high heat. Top with 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, half of the bacon, mushrooms and 1 tablespoon chopped green onions. Top with another tortilla. Cover the pan briefly, to allow the cheese to melt. Be careful not to burn the tortilla. Use two spatulas to carefully turn over the quesadilla. Brown the other side and continue melting the cheese. Remove the quesadilla to a platter. Repeat with two more tortillas and the rest of the ingredients. Cut each quesadilla into wedges. Serve with salsa, sour cream and guacamole. Garnish with sliced black olives and thinly sliced jalapeno peppers.
ROASTED SALMON WITH CUCUMBER DILL SAUCE
Preheat the oven to 350 degrees. Brush 4 (6 ounce) salmon fillets with olive oil and squeeze the juice of a whole lemon on top of each one. Mix together 1 minced garlic clove, 1 teaspoon ground cumin, 1 teaspoon brown sugar, 1/2 teaspoon ground coriander, 1/2 teaspoon dried thyme, 1/2 teaspoon ground cinnamon, 1/2 teaspoon salt and 1/2 teaspoon ground pepper. Rub this mixture over the top of each fillet. Roast the fillets in a shallow baking pan for 10 to 15 minutes. Meanwhile make a sauce in the bowl of a food processor. Combine 1 large peeled and seeded cucumber, 1 cup plain yogurt, 2 tablespoons fresh mint leaves, salt and freshly ground pepper. Pulse to combine. Microwave a 10 ounce package of frozen spinach. Serve each salmon fillet on top of a spoonful of spinach. Serve the cool sauce on the side.
SPICED UP TURKEY BURGERS
Mix together, in a large bowl, 1 1/2 pound ground turkey, 1 tablespoon diced jalapeno pepper, 1/2 cup diced red pepper, 2 tablespoons chopped green onion, 2 tablespoons fresh cilantro, 1 tablespoon Worcestershire sauce and 1 beaten egg. Divide the turkey mixture into four portions and form into thick patties. Heat a grill to medium high heat - or use your trusty indoor grill pan. Season the patties with salt and freshly ground pepper. Grill the patties approximately 5 to 8 minutes per side for medium. Remove the turkey burgers from the grill and place each one onto a whole wheat bun. Top with shredded Monterey Jack cheese, sliced red onion, a slice of tomato and several slices of avocado.
SIMPLY SAUTEED FISH FILLETS
There is a basic difference between fish and poultry or meat. The distinction is that fish is tender before you cook it. Therefore you do not need to utilize a long cooking process that is design to tenderize or break down the food. This translates to quick cooking for most fish fillets. Simply season the fish with your favorite fresh herbs, lemon or even lime juice. Quickly cook the fish in 1 to 2 tablespoon of olive oil in a skillet over medium high heat tuning once. Remove the fish to a platter and keep warm in a low oven. In the same skillet make a sauce for the fish by adding 2 tablespoons chopped green onion, 1/4 cup white wine, 1 cup canned diced tomatoes and 1 tablespoon drained capers. Season the sauce with salt and pepper. Pour the sauce over the fish fillets and serve with a fresh veggie and rice or pasta.
Jamaican Jerk Chicken Kabobs
Prep: 15 minutes plus marinating
Broil: 10 minutes
- 2 green onions, chopped
- 1 jalapeno chile, seeded and minced
- 1 tablespoon minced, peeled fresh ginger
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
- 3 teaspoons vegetable oil
- 1 teaspoon ground allspice
- 1 teaspoon dried thyme
- 1Â½ teaspoon plus 1/8 teaspoon salt
- 1 pound skinless, boneless chicken breast halves, cut into 12 pieces
- 1 red pepper, cut into 1-inch pieces
- 1 green pepper, cut into 1-inch pieces
In blender or in food processor with knife blade attached, process green onions, jalapeno, ginger, vinegar, Worcestershire, 2 teaspoons oil, allspice, thyme, and Â½ teaspoon salt until paste forms.
Place chicken in small bowl or in ziptight plastic bag and add green-onion mixture, turning to coat chicken. Cover bowl or seal bag and refrigerate chicken 1 hour to marinate.
Meanwhile, in small bowl, toss red and green peppers with remaining 1 teaspoon oil and remaining 1Ãš8 teaspoon salt.
Preheat broiler. On four metal skewers, alternately thread chicken and pepper pieces.
Place kabobs on rack in broiling pan. Brush kabobs with any remaining marinade. Place pan in broiler at closest position to heat source. Broil kabobs 5 minutes; turn and broil until chicken loses its pink color throughout, about 5 minutes longer. Makes 4 main-dish servings.
TWO VERSIONS: MUSHROOM AND PLAIN
1 pkg frozen ravioli with portobella mushroom stuffing
8 oz fresh mushrooms sliced
3 Tbsp extra virgin olive oil
1 Tbsp finely chopped elephant garlic
2 Tbsp finely chopped fresh parsley
1 Tbsp freshly squeezed lemon juice
2 Tbsp very dry white wine
MUSHROOM RAVIOLI: 1. Put a pot of water on to boil for the ravioli. It will only take 5 minutes or less to cook.
2. In a large saute pan cook garlic in olive oil over medium heat until soft but not brown.
3. Add mushrooms and stir fry until they give up their liquid – not until they become dry again.
4. Add parsley, lemon juice, wine and salt and freshly ground pepper to taste.
5. Drain ravioli and toss with the mushroom sauce over low heat for about 2 minutes.
PLAIN RAVIOLI: Use frozen cheese filled ravioli and eliminate the mushrooms and lemon juice.
Serve with green salad, fruit salad or carrot salad . This recipe does not call for grated cheese. SERVES FOUR.
FIESTA TACO SKILLET
1lb. ground beef
1 can (11 oz.) Mexican-style corn, drained
2/3 cup water
1 packet (1.25 oz.) Taco Seasoning Mix - Regular
1 cup (4 oz.) shredded cheddar cheese
3/4 cup Yellow Corn Meal, (see note below)
1/4 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup Evaporated Milk
1 large egg, lightly beaten
PREHEAT oven to 400Â° F.
BROWN beef in well-seasoned 10-inch cast-iron skillet; drain. Stir in corn, water and seasoning mix. Cook over low heat for 6 to 8 minutes or until mixture thickens. Top with cheese.
COMBINE corn meal, flour, sugar, baking powder and salt in medium bowl. Combine evaporated milk and egg in small bowl; mix well. Add milk mixture to corn meal mixture; stir just until blended. Spread over top of meat-cheese mixture.
BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean.
NOTE: May also use White Corn Meal.
Yields 6 servings