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Archive for the ‘main dish’ Category

Shrimp and Grits

Ingredients
4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced

Directions
Watch how to make this recipe. (there are 4 videos to help with this recipe)

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Recipe found here: Shrimp and Grits

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Smoked Salmon Quiche

Ingredients
1 sheet refrigerated pie pastry
1 cup shredded reduced-fat Swiss cheese
1 tablespoon all-purpose flour
3 plum tomatoes, seeded and chopped
2 tablespoons finely chopped onion
2 teaspoons canola oil
3 ounces smoked salmon fillet, flaked (about 1/2 cup)
4 large eggs
1 cup whole milk
1/4 teaspoon salt

Directions
On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.

In a small bowl, combine cheese and flour. Transfer to pastry.

In a large skillet, saute tomatoes and onion in oil just until tender. Remove from the heat; stir in salmon. Spoon over cheese mixture.

In a small bowl, whisk the eggs, milk and salt. Pour into pastry. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.

Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Makes 8 servings

Recipe found here: Smoked Salmon Quiche

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Chicken Satay with Peanut Sauce

INGREDIENTS
CHICKEN SATAY

2 tablespoons soy sauce
1 tablespoon peanut oil
1 teaspoon toasted sesame oil
1 tablespoon fish sauce
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1/2 teaspoon ground coriander
1/4 teaspoon crushed red pepper
1 pound boneless, skinless chicken breasts
16 to 18 (12-inch) bamboo skewers, soaked in warm water for 15 to 30 minutes
1 recipe Peanut Sauce
Cilantro sprigs for garnish (optional)

PEANUT SAUCE:
1/4 cup chopped green onions
2 1/2 tablespoons chopped fresh cilantro
1 jalapeno, stemmed, seeded, and chopped
1 teaspoon minced garlic
1/2 teaspoon minced fresh ginger
3/4 cup smooth peanut butter
1 tablespoon toasted sesame oil
2 1/2 tablespoons fish sauce
4 teaspoons fresh lime juice (about 1/2 small lime)
3/4 cup coconut milk
2 tablespoons hoisin sauce
1 to 2 tablespoons honey, to taste

DIRECTIONS
CHICKEN SATAY

In a medium mixing bowl, combine the soy sauce, peanut oil, sesame oil, fish sauce, ginger, garlic, coriander, and crushed red pepper. Stir to combine.

Using kitchen scissors or a chef’s knife, cut the chicken crosswise into thin strips, about 3 inches long by 1/2 inch thick. Add the chicken strips to the soy mixture and cover tightly with plastic wrap. Wash your hands thoroughly. Place the bowl into the refrigerator and marinate for 2 hours.

Position rack in middle of oven and adjust oven settings to broil. Line a baking sheet with heavy-duty aluminum foil and lightly grease the foil. Or, if you prefer, preheat a grill to high and lightly oil the grill grates.

Remove the chicken from the marinade and thread one strip of chicken on a soaked wooden bamboo skewer. Place the satay on the baking sheet. Continue with the remaining chicken and skewers.

Using oven mitts or pot holders, place the baking sheet in the oven and broil for 5 to 6 minutes, until the chicken is cooked through and slightly golden. If grilling, place the skewers on the grill and cook until chicken is just cooked through, turning once, 5 to 6 minutes.

Using oven mitts or pot holders, carefully remove the Chicken Satay from the oven.

Serve the Chicken Satay warm, with Peanut Sauce and cilantro sprigs, if desired.

PEANUT SAUCE
In a food processor, combine the green onions, cilantro, jalapeno, garlic, and ginger. Process on high speed for 30 seconds, stopping to scrape down the sides of the bowl as needed.

Add the peanut butter and sesame oil and process for 30 seconds, stopping to scrape down the sides of the bowl as needed.

Add the fish sauce and lime juice and process to blend, 30 seconds more.

Add the coconut milk, hoisin sauce, and honey, processing until smooth and scraping down the sides as needed.

Transfer the sauce to a dipping bowl and serve at room temperature with Chicken Satay.

Yield: 1 3/4 cups

Recipe found here: Chicken Satay with Peanut Sauce

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Green Fruit Salad with Lime and Honey

INGREDIENTS
1 green apple, such as Granny Smith, thinly sliced
1/2 English cucumber, thinly sliced
1/4 honeydew melon, thinly sliced
3/4 cup green grapes, halved
2 star fruits, sliced
2 tablespoons honey
2 tablespoons fresh lime juice
Mint and basil leaves, for serving

DIRECTIONS
1. Arrange apple, cucumber, and melon on a platter. Fill in spaces with grapes and star fruits.

2. In a small bowl, stir together honey and lime juice until smooth. Drizzle over fruit (especially apple, to prevent browning). Serve immediately, or wrap in plastic and refrigerate up to 4 hours. Top with mint and basil before serving.

Recipe found here: Green Fruit Salad with Lime and Honey

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Chicken Cordon Bleu

Ingredients
4 chicken breasts skinless and boneless
4 thin slices prosciutto di Parma
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil

Directions
Watch how to make this recipe.

https://www.foodnetwork.com/recipes/tyler-florence/chicken-cordon-bleu-recipe2-1952383

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

Pairs well with Sauvignon Blanc

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Pat’s King of Steaks Philly Cheese Steak

Ingredients
1 large onion, sliced
1/2 pound sliced fresh mushrooms, optional
1 small green pepper, sliced, optional
1 small sweet red pepper, sliced, optional
6 tablespoons canola oil, divided
1-1/2 pounds beef ribeye steaks, thinly sliced
4 crusty Italian rolls, split
Process cheese sauce
Ketchup, optional

Directions
In a large skillet, saute the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, saute beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness.

On each roll bottom, layer the beef, onion mixture, cheese and, if desired, ketchup. Replace tops.

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Greek Stuffed Chicken

Ingredients
3 tbsp. extra-virgin olive oil
1 tbsp. lemon juice
1 tbsp. chopped dill, plus more for garnish
1 tbsp. chopped parsley, plus more for garnish
2 cloves garlic, minced
kosher salt
Freshly ground black pepper
4 skinless boneless chicken breasts
1 zucchini, halved and thinly sliced
2 medium tomatoes, halved
1/2 red onion, sliced into half moons
2 lemons, thinly sliced
1 c. crumbled feta
1 c. shredded mozzarella

Directions
Preheat oven to 400º. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Transfer to a small baking sheet.

In a small bowl, whisk together olive oil, lemon juice, dill, parsley and garlic. Drizzle over chicken breasts, making sure olive oil mixture gets in the slits. Season with salt and pepper.

Stuff each chicken breast with zucchini, tomatoes, red onion and lemons. Sprinkle crumbled feta and mozzarella on top.

Bake until chicken is cooked through and no longer pink, about 25 minutes. Garnish with more dill and parsley. Serve warm.

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Chipotle-Braised Pork Shoulder

Ingredients
4 pounds boneless pork shoulder (Boston butt)
Salt, to taste
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
2 chipotle peppers in adobo sauce, or more to taste, chopped
2 tablespoons chopped fresh oregano
Juice of 2 lemons
Juice of 2 oranges
1 can (28 ounces) crushed tomatoes
12 ounces light beer or lager
½ cup chopped fresh cilantro

Directions
1. Set oven at 350 degrees.

2. Cut the pork into 2-inch chunks. Sprinkle with salt.

3. In a large flameproof casserole over medium-high heat, heat the oil. Working in small batches, brown the pork for 3 to 5 minutes on a side. Transfer to a plate. Drain off all but 1 tablespoon oil from the pan.

4. Add the onion and garlic. Cook, stirring often, for 5 minutes. Return browned pork to the pan. Add the chipotle peppers with the sauce that clings to them, oregano, lemon and orange juice, tomatoes, and beer. Bring to a boil. Cover the pan and transfer to the oven.

5. Cook for 1½ hours, or until the pork is tender when pierced with a fork. Let the pork sit in the sauce for 15 minutes or until it is cool enough to handle.

6. Using 2 forks, shred the pork. Return it to the sauce and bring to a boil to reheat it. Sprinkle with cilantro.

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Polish Casserole

Ingredients
4 cups uncooked penne pasta
1-1/2 pounds Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope, cut into 1/2-inch slices
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 jar (16 ounces) sauerkraut, rinsed and well drained
3 cups shredded Swiss cheese, divided
1-1/3 cups 2% milk
4 green onions, chopped
2 tablespoons Dijon mustard
4 garlic cloves, minced

Directions
Preheat oven to 350°. Cook pasta according to package directions; drain and transfer to a large bowl. Stir in sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard and garlic.

Spoon into two greased 8-in. square baking dishes; sprinkle with remaining cheese. Bake, uncovered, 45-50 minutes or until golden brown and bubbly.

Freeze option: Cover and freeze unbaked casserole up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 50-55 minutes or until golden brown and bubbly. Yield: 2 casseroles (6 servings each).

Recipe found here: Polish Casserole

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Florence-Inspired Souffle

Ingredients
6 egg whites
3/4 cup onion and garlic salad croutons
1 small onion, finely chopped
1/4 cup finely chopped sweet red pepper
2 ounces thinly sliced prosciutto, chopped
2 teaspoons olive oil
2 cups fresh baby spinach
1 garlic clove, minced
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/4 cups fat-free milk
1 egg yolk, lightly beaten
1/4 teaspoon cream of tartar
1/4 cup shredded Italian cheese blend

Directions
a food processor, process croutons until ground. Sprinkle evenly onto the bottom and 1 in. up the sides of a greased 2-qt. souffle dish; set aside.

In a large saucepan, saute the onion, red pepper and prosciutto in oil for 3-5 minutes or until vegetables are crisp-tender. Add spinach and garlic; cook just until spinach is wilted. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Transfer to a large bowl. Stir a small amount of hot mixture into egg yolk; return all to the bowl, stirring constantly. Cool slightly.

Add cream of tartar to egg whites; beat until stiff peaks form. Fold into vegetable mixture. Transfer to prepared dish; sprinkle with cheese.

Bake at 350° for 35-40 minutes or until top is puffed and center appears set. Serve immediately. Yield: 4 servings.

Recipe found here: Florence-Inspired Souffle

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