Category Archives: Recipes – entrees

Pasta with roasted veggies

This has become my favorite dinner.

Preheat oven to 400.  Take some squash and zucchini, about 1 oz each, cut into half-inch slices and halved.

Take some asparagus, about 3 oz, stems cut into two (or three, depending on how long they are).

Take 2-4 cloves garlic, depending on taste (I use about 5!), coarsely chopped.  Throw all that onto a baking sheet, drizzle with olive oil, salt, pepper.  Add rosemary, or other spices, if you’re so inclined.  Put in oven and set timer for 10 minutes.

Put water on to boil to make Pasta-Roni.

Slice grape tomatoes in half, about 3 oz. 

Slice mushrooms, about 1 oz, into large chunks (4-6 chunks per mushroom).

Make pasta-roni per instructions. 

After the first ten minutes, add tomatoes and mushrooms to baking sheet, toss, add more olive oil, salt, pepper as necessary.  Cook for another 15-20 minutes. 

Take half of the pasta.  Add the veggies on top. 

Enjoy the hell out of it.  Lick the plate afterwards.

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Garlic-Lemon Mahi

This is so good.  So very, very good.  Lick your plate clean good.

Found on Food Network

  • Vegetable oil, for sauteing
  • 1 (6-8 oz) mahi mahi fillet
  • 1 Tbsp chopped garlic
  • 1 lemon, juiced
  • 1/4 cup white wine
  • 1 oz unsalted butter, melted or cubed
  • salt and freshly ground black pepper

In a large saute pan, heat the oil.  Add the mahi and cook until the underside is golden brown.  Turn the fish over and add the garlic, lemon juice, and white wine.  Once the wine and lemon juice have cooked down, add the butter.  Finish cooking and season with salt and pepper.

Now, I’m not entirely sure I made this correctly, but it was excellent.  I used about a tbsp oil, in a small saute pan, and I don’t think I cooked the liquid down as much as I should have…but I don’t care, because my end result was phenomenal.

Pork Chops with Apples and Stuffing

I got this from Kraft, and it was so super easy, and so super good, I had to share.  I made it for The Pilot and he couldn’t stop raving about it. 

1 package (6 oz) Stove Top Stuffing Mix for Chicken
1 can (21 oz) apple pie filling
6 boneless pork loin chops (1 ½ pounds) – ¾ inch thick

Heat oven to 375º.  Prepare stuffing as directed on package.

Spread pie filling onto bottom of 13×9 inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover with foil.

Bake 30 minutes, uncover.  Bake an additional 10 minutes or until chops are cooked through (160º for safety!).

I made some roasted carrots with it to add in a veggie.

Pasta Puttanesca

Known affectionately in my circle as “Hooker Pasta.”  Why, you ask?  Well, first you have to understand that this sauce cooks kind of like sun tea – it marinates all day, preferably outside in the sun, bringing out the different flavors in the ingredients.  Back in the “old days” (and I do actually mean old days – like, a couple or more centuries ago) the prostitutes would put this sauce in their window, and the smell of it would draw their customers in.  In addition, it “cooked” while they took care of “bidness.”

I’m hosting this month’s dinner club tonight, and I chose “Food with a Story” for the theme.  I’m cooking “Hooker Pasta.”  It’s always been a hit – so I share it with you here today. 

1-2 bunches fresh basil, unwashed leaves, sliced once
3 cups olive oil
2 cups tomatoes – cherry are best, roma or grape is fine
1 tube anchovy paste
1 bulb garlic, freshly chopped
1½ cup black greek olives, pitted
1 box shell pasta
Freshly grated parmesan
 
Mix garlic, olive oil, black olives (smoosh with your fingers), tomatoes (smooshed), anchovy paste, and basil.
Cover and let sit in the sun on a warm summer day for five hours.  You can also use a warm oven, but outside is better.
Pour over cooked pasta, add cheese.

Amaretto Chicken

Well, it was my turn to host the cooking club this past month, so I got to choose the theme.  The theme?  Alcohol.  Everything had to have alcohol as an ingredient.  Actually, that’s easier to do than you think it is – there are a lot of great recipes out there for main dishes, side dishes, and especially deserts with alcohol.  I found this recipe for Amaretto Chicken, and it was EXCELLENT.  I highly recommend trying it at home.

1/2 cup butter, divided
4 skinless, boneless chicken breast halves
3 green onions, diced
1 pound fresh mushrooms, sliced
3 gloves garlic, crushed
1/2 tsp chopped fresh tarragon
1 c heavy cream
1 c shredded Gruyere cheese
1/2 cup amaretto liqueur
1/4 c capers

Preheat oven to 350° 

Melt 1/4 cup of the butter in a large skillet over medium high heat.  Brown chicken in butter quickly, and remove to a 9×13 baking dish. 

Add remaining 1/4 cup butter to skillet and brown the green onions and mushrooms with the garlic and tarragon.  Pour this saute mixture over chicken breasts.

Heat the cream, cheese, and amaretto in the skillet, whisking rapidly.  Stir in capers, then pour sauce over chicken, green onions, and mushrooms. 

Bake in the preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.

**It says 9×13 dish, and believe me, you will need it.  I thought it was too big, so I used a smaller dish, and the results were somewhat comical.  I’m just glad no one was there to see it!

Breakfast Casserole

Here’s a great, easy recipe to feed a lot of people Christmas morning.  Combine ingredients the night before, then just pop it in the oven in the morning.

6 eggs, beaten
6 slices bread
1 c. grated cheddar cheese
1 pound sausage, cooked & drained
1 c milk
seasoning (S&P, recipe calls for dried mustard, which I rarely use, whatever other spice you might like)

Brown sausage, drain.  In large bowl, combine eggs, sausage, milk, seasoning.  Tear bread into small cubes and add to mixture.  Stir well.  Add cheese and stir.  Cover and place in refrigerator overnight.  Pour into greased SQUARE pan and bake @ 350°, 45 minutes to 1 hour, or until brown.  Serves 4-6.

**Note – I normally double the recipe, and can fill a 13×9 pan with a little left over.  I think you can do muffins with this, too, but I’ve never tried.  Might not want to cook it as long, though.

Enchilada Casserole

2 lbs lean ground beef
2 c. chopped onions
4 cloves chopped garlic
4 (10 oz) cans enchilada sauce
2 cans sliced ripe olives
20 (6″) corn tortillas, cut in half
4 c shredded cheddar cheese

Preheat oven to 375°.  Grease bottom of 13×9 baking dish. 

Combine beef, onion, and garlic in large skillet.  Cook over medium-high heat, stirring occasionally, for 4-5 minutes or until beef is no longer pink.  Stir in enchilada sauce and 1/2 c olives.  Bring to a boil.  Reduce heat to low, cover.  Cook, stirring occasionally, for 5-8 minutes.

Layer tortillas, beef mixture, and cheese, repeat.  Cover and bake for 20 minutes.  Uncover, bake for an additional 5 minutes or until bubbly and cheese is melted.  Sprinkle with remaining olives.