What is an easy 30-minute dinner to make for your parents?!
NO LORE THAN AN HOUR LONG TO MAKE!. I NEED TO CHEER UP MY PARENTS AND THIS IS THE ONLY ONE I CAN REALLY THINK OF TO DO!. THANK YOU!! =]Www@FoodAQ@Com
Answers:
Spaghetti, boil the pasta until cooked, and microwave the sauce!. If you're feeling fancy, throw in some meatballs, and if you're feeling really fancy, make the sauce yourself! Recipe below!Www@FoodAQ@Com
Chicken and Rice Bake
Use boneless skinless chicken, however is appropriate for the number you are feeding!.
Use white rice, or long grain wild, its your choice!. Use appropriate amount for number of people you are feeding!.
I use a rectangle ceramic casserole dish, or a glass ware cake pan, either works!.
Grease pan!. Pour your rice into bottom of pan, place chicken around on top of the rice, pour several cans of creame of mushroom soup over the top!. Depending on how many you are feeding, you may need several cans, plus the water mixed in!. This is what the rice will cook in and what will "steam" your chicken!. I have never measured anything and do it all by how it "looks"!. Cover with foil and bake on about 350 for about a half hour 45 minutes!.!.depending on how much you are cooking!.
I get rave reviews on this dish!.!.!.!.its just something I made up!. You can serve it with a green salad and maybe some nice bread rolls for a balanced meal!.
You can add your own little extras to this, such as maybe a little grated cheese across the top, or adding like, peas or carrots or something into the rice mix, or both!. Its easy, its quick and its pretty darn good!. :-)
Good luck and hope this helps,Www@FoodAQ@Com
Use boneless skinless chicken, however is appropriate for the number you are feeding!.
Use white rice, or long grain wild, its your choice!. Use appropriate amount for number of people you are feeding!.
I use a rectangle ceramic casserole dish, or a glass ware cake pan, either works!.
Grease pan!. Pour your rice into bottom of pan, place chicken around on top of the rice, pour several cans of creame of mushroom soup over the top!. Depending on how many you are feeding, you may need several cans, plus the water mixed in!. This is what the rice will cook in and what will "steam" your chicken!. I have never measured anything and do it all by how it "looks"!. Cover with foil and bake on about 350 for about a half hour 45 minutes!.!.depending on how much you are cooking!.
I get rave reviews on this dish!.!.!.!.its just something I made up!. You can serve it with a green salad and maybe some nice bread rolls for a balanced meal!.
You can add your own little extras to this, such as maybe a little grated cheese across the top, or adding like, peas or carrots or something into the rice mix, or both!. Its easy, its quick and its pretty darn good!. :-)
Good luck and hope this helps,Www@FoodAQ@Com
Buy a whole chicken at the grocery store!. Browse the spices isle for spices!. Follow the directions on the chicken!. Reynolds Oven Bags are helpful!. Put the chicken in the oven, and it will cook !. It is inexpensive, and chicken goes with everything!.Www@FoodAQ@Com
depends on what they like!. i have made home made lasagna for my parents and that seems to cheer them up!. and it also depends on their mood, like when my parents are really mad they like something warm and "soft" like soup, or fettecine!. good luck!!!Www@FoodAQ@Com
If you have a grill it is quick and easy to cook boneless chicken breasts, steaks, burgers, veggies!.!.!.anything!.!.!.to suit your personal budget!.Www@FoodAQ@Com
buy roasted chicken
get small pieces
add mayo & pepper then mix it
toast bread
put tomatoes, avocado, and lettuce
its really good :)
& quickWww@FoodAQ@Com
get small pieces
add mayo & pepper then mix it
toast bread
put tomatoes, avocado, and lettuce
its really good :)
& quickWww@FoodAQ@Com
SPEAKING FORM PERSONAL EXPERIENCE
GO TO THE YAHOO SEARCH ENGINE AND TYPE IN 30 MINUTE MEALS IT WILL GIVE A WHOLE SMORGASBORD MEALS TO CHOSE FROM!!!!Www@FoodAQ@Com
GO TO THE YAHOO SEARCH ENGINE AND TYPE IN 30 MINUTE MEALS IT WILL GIVE A WHOLE SMORGASBORD MEALS TO CHOSE FROM!!!!Www@FoodAQ@Com
I agree!.!.!.spaghetti (use frozen pre-made/pre-cooked meatballs) or chicken alfredoWww@FoodAQ@Com
What about spaghetti or even just hot dogs and baked beans!? I'm sure they'll appreciate your effort no matter what you make!Www@FoodAQ@Com
It depend upon hat they really like to eat!.You make spring rolls !.fish ,macaroni cooked in tomato sauce and soup!.Www@FoodAQ@Com
nachosWww@FoodAQ@Com
pasta!?Www@FoodAQ@Com
Curry duck dal and riceWww@FoodAQ@Com
go healthy- steam veggies and grill some chicken breasts =]Www@FoodAQ@Com
kraftfoods!. com has the easiest recipes and they are great!Www@FoodAQ@Com
Creamy Chicken & Rice Casserole
2 celery ribs, chopped
1 small onion, chopped
1 Tbsp!. butter or margarine
1 cup mayonnaise
1 (10!.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers
In a small skillet, saute celery and onion in butter until crisp-tender!. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt!. Stir in chicken and rice!. Transfer to a greased 11-in!. x 7-in!. x 2-in!. baking dish!. Sprinkle with potato chips!. Bake, uncovered, at 350oF for 25-30 minutes or until heated through
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Swiss Steak
1 round or cube steak, (approximately 1?lbs), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces!. Season, to taste, with garlic powder and salt and pepper!. Dust meat with flour!. In heavy skillet, brown both sides of meat in vegetable oil!. Transfer to Dutch oven!. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water!. Pour over steak and simmer over low heat until meat is tender, about 1? hours adding water, if necessary to keep meat partially covered!. Season, to taste, with additional salt and pepper!.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner!. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 oF!.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber
--------
Chili Sauced Pork Chops
1/4 cup apricot jam or preserves
1/4 cup chili sauce
1 tablespoon sweet-hot mustard or brown mustard
1 tablespoon water
4 boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds total)
Directions
1!. For glaze, cut up any large pieces in apricot jam or preserves!. In a small saucepan combine jam or preserves, chili sauce, mustard, and water!. Cook and stir over medium-low heat until heated through and well blended!. Remove from heat!.
2!. Trim excess fat from pork chops!. Place chops on unheated rack of broiler pan!. Broil 4 to 5 inches from heat for 8 minutes!.
3!. Turn pork chops; brush generously with glaze!. Broil 8 to 12 minutes more or until juices run clear!. Spoon any remaining glaze over meat before serving!.
-------------
Creamy Ziti with Sausage
8 ounces dried pasta such as ziti, tagliati, rigatoni, or mostaccioli
12 ounces fresh Italian sausage links, sliced
1 2-1/2 cup portion Basic Italian Sauce, thawed or 1, 27- to 30-ounce jar meatless spaghetti sauce
1/3 cup whipping cream, half-and-half, or light cream
Shredded Parmesan cheese (optional)
Directions
1!. Cook pasta according to package directions!. Drain; keep warm!. Meanwhile, in a 2-quart saucepan cook sliced sausage over medium heat until cooked through, turning frequently!. Drain well!.
2!. Add thawed Basic Italian sauce to saucepan with sausage; bring to boiling!. Stir in cream; heat through!. Toss with hot pasta; sprinkle with Parmesan cheese, if desired
-------
Baked Macaroni & Cheese
1 lb!. macaroni, boiled al dente, according to pkg!. directions
2 cups white sauce** (recipe below)
2 c ups yellow cheddar
2 cups Muenster cheese
Add cheese to white sauce and stir!. (Save a bit of cheese for the topping!.) Stir sauce into macaroni and place in a buttered casserole dish!. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes!.
**White Sauce:
1 cup heavy cream
1 cup milk
4 Tbsp butter
3 Tbsp flour
Heat the milk and cream together almost to a boil!. Melt butter in saucepan, then add all the flour stirring constantly!. Let cook for 4-5 minutes, continuing to stir!. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk!.
---------------
Miami Macaroni and Wisconsin Cheese
Ingredients:
2 cups pancetta in 1/4" dice
3/4 loaf of 12" x 2" baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4" cubes and chilled
salt to taste
pepper to taste
Preparation:
Preheat oven to 375 degrees F!.
Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy!. Drain on paper towels and set aside!.
Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish!. You will have about 2 cups!.
In a large sauté pan, melt butter over medium heat!. Add crumbs and toss to coat, toasting and stirring frequently until golden brown!. Set aside!.
Boil the rotelli in boiling salted water until al dente!. Drain the pasta and set aside in a large mixing bowl!.
Heat a large sauce pan!. Add heavy cream and milk!. Bring to boil!. Simmer until reduced by one-third!. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta!. Continue to simmer and reduce to a thick and creamy consistency!.
Add the cream mixture to the pasta along with the Fontina cheese!. Toss quickly and season with salt and pepper to taste!.
Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18" casserole)!. Fill the dishes with the rotelli!. Divide breadcrumbs and remaining Parmesan cheese over the tops!. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly!. Serve immediately!.
--------------
THE BEST MAC & CHEESE
16 ounces macaroni (uncooked)
1/2 cup margarine or butter
1/2 cup all-purpose flour
4 cups milk
14 ounces Velveeta cheese, cut into chunks
salt and pepper
8 slices Velveeta cheese
Preheat oven to 350 degrees!.
Cook macaroni according to directions and drain!.
Melt margarine in a large saucepan!.
Add flour and whisk together!.
Whisk in milk and cook over medium heat until mixture starts to bubble and thickens!.
Stir constantly!.
Add chunks of Velveeta and allow to melt!.
Salt and pepper to taste!.
Pour macaroni into a 13x9 oblong baking dish!.
Pour sauce over macaroni!.
Bake in the oven for 20 minutes, then put extra slices of cheese on top!.
Bake for another 5 minutes until cheese melts!.
Allow to cool for a few minutes, then serve
--------
Side Dish
CREAMY GERMAN-STYLE POTATO SALAD
5 lbs!. potatoes, preferably red
1 1/2 lbs!. cooked bacon, crumbled
bacon fat grease/rendering
1 large yellow onion, chopped
1 stalk celery, chopped
2 pkg!. dry Good Seasons Italian dressing mix
2 cups mayonnaise
2 hard boiled eggs, chopped
4 t!. apple cider vinegar
Boil potatoes until fork tender!. Do not overcook!. Drain and cool!.
Once cool, cut into chunks and place into a large mixing bowl!. Cook bacon!. Crumble bacon when cool!. Pour bacon fat, while still warm, over potatoes!. Take crumbled bacon and add to potatoes!.
Add packages of Italian Dressing mix and stir into potatoes!. Add remaining ingredients and stir well!. Chill salad 4 hours and re-stir just begore serving!. Add more mayonnaise if needed!.
This salad tastes best when made the day before!.
------------
If you have time:
Dessert
Coffee Custard Recipe
* 2 cups milk
* 2 tablespoons ground coffee
nstructions
* 3 eggs
* ? cup sugar
* 1/8 teaspoon salt
* ? teaspoon vanilla
1!. Scald milk with coffee, and strain!.
2!. Beat eggs slightly; add sugar, salt, vanilla, and milk!.
3!. Strain into buttered individual molds, set in pan of hot water, and bake until firmWww@FoodAQ@Com
2 celery ribs, chopped
1 small onion, chopped
1 Tbsp!. butter or margarine
1 cup mayonnaise
1 (10!.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers
In a small skillet, saute celery and onion in butter until crisp-tender!. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt!. Stir in chicken and rice!. Transfer to a greased 11-in!. x 7-in!. x 2-in!. baking dish!. Sprinkle with potato chips!. Bake, uncovered, at 350oF for 25-30 minutes or until heated through
-------
Swiss Steak
1 round or cube steak, (approximately 1?lbs), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces!. Season, to taste, with garlic powder and salt and pepper!. Dust meat with flour!. In heavy skillet, brown both sides of meat in vegetable oil!. Transfer to Dutch oven!. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water!. Pour over steak and simmer over low heat until meat is tender, about 1? hours adding water, if necessary to keep meat partially covered!. Season, to taste, with additional salt and pepper!.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner!. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 oF!.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber
--------
Chili Sauced Pork Chops
1/4 cup apricot jam or preserves
1/4 cup chili sauce
1 tablespoon sweet-hot mustard or brown mustard
1 tablespoon water
4 boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds total)
Directions
1!. For glaze, cut up any large pieces in apricot jam or preserves!. In a small saucepan combine jam or preserves, chili sauce, mustard, and water!. Cook and stir over medium-low heat until heated through and well blended!. Remove from heat!.
2!. Trim excess fat from pork chops!. Place chops on unheated rack of broiler pan!. Broil 4 to 5 inches from heat for 8 minutes!.
3!. Turn pork chops; brush generously with glaze!. Broil 8 to 12 minutes more or until juices run clear!. Spoon any remaining glaze over meat before serving!.
-------------
Creamy Ziti with Sausage
8 ounces dried pasta such as ziti, tagliati, rigatoni, or mostaccioli
12 ounces fresh Italian sausage links, sliced
1 2-1/2 cup portion Basic Italian Sauce, thawed or 1, 27- to 30-ounce jar meatless spaghetti sauce
1/3 cup whipping cream, half-and-half, or light cream
Shredded Parmesan cheese (optional)
Directions
1!. Cook pasta according to package directions!. Drain; keep warm!. Meanwhile, in a 2-quart saucepan cook sliced sausage over medium heat until cooked through, turning frequently!. Drain well!.
2!. Add thawed Basic Italian sauce to saucepan with sausage; bring to boiling!. Stir in cream; heat through!. Toss with hot pasta; sprinkle with Parmesan cheese, if desired
-------
Baked Macaroni & Cheese
1 lb!. macaroni, boiled al dente, according to pkg!. directions
2 cups white sauce** (recipe below)
2 c ups yellow cheddar
2 cups Muenster cheese
Add cheese to white sauce and stir!. (Save a bit of cheese for the topping!.) Stir sauce into macaroni and place in a buttered casserole dish!. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes!.
**White Sauce:
1 cup heavy cream
1 cup milk
4 Tbsp butter
3 Tbsp flour
Heat the milk and cream together almost to a boil!. Melt butter in saucepan, then add all the flour stirring constantly!. Let cook for 4-5 minutes, continuing to stir!. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk!.
---------------
Miami Macaroni and Wisconsin Cheese
Ingredients:
2 cups pancetta in 1/4" dice
3/4 loaf of 12" x 2" baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4" cubes and chilled
salt to taste
pepper to taste
Preparation:
Preheat oven to 375 degrees F!.
Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy!. Drain on paper towels and set aside!.
Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish!. You will have about 2 cups!.
In a large sauté pan, melt butter over medium heat!. Add crumbs and toss to coat, toasting and stirring frequently until golden brown!. Set aside!.
Boil the rotelli in boiling salted water until al dente!. Drain the pasta and set aside in a large mixing bowl!.
Heat a large sauce pan!. Add heavy cream and milk!. Bring to boil!. Simmer until reduced by one-third!. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta!. Continue to simmer and reduce to a thick and creamy consistency!.
Add the cream mixture to the pasta along with the Fontina cheese!. Toss quickly and season with salt and pepper to taste!.
Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18" casserole)!. Fill the dishes with the rotelli!. Divide breadcrumbs and remaining Parmesan cheese over the tops!. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly!. Serve immediately!.
--------------
THE BEST MAC & CHEESE
16 ounces macaroni (uncooked)
1/2 cup margarine or butter
1/2 cup all-purpose flour
4 cups milk
14 ounces Velveeta cheese, cut into chunks
salt and pepper
8 slices Velveeta cheese
Preheat oven to 350 degrees!.
Cook macaroni according to directions and drain!.
Melt margarine in a large saucepan!.
Add flour and whisk together!.
Whisk in milk and cook over medium heat until mixture starts to bubble and thickens!.
Stir constantly!.
Add chunks of Velveeta and allow to melt!.
Salt and pepper to taste!.
Pour macaroni into a 13x9 oblong baking dish!.
Pour sauce over macaroni!.
Bake in the oven for 20 minutes, then put extra slices of cheese on top!.
Bake for another 5 minutes until cheese melts!.
Allow to cool for a few minutes, then serve
--------
Side Dish
CREAMY GERMAN-STYLE POTATO SALAD
5 lbs!. potatoes, preferably red
1 1/2 lbs!. cooked bacon, crumbled
bacon fat grease/rendering
1 large yellow onion, chopped
1 stalk celery, chopped
2 pkg!. dry Good Seasons Italian dressing mix
2 cups mayonnaise
2 hard boiled eggs, chopped
4 t!. apple cider vinegar
Boil potatoes until fork tender!. Do not overcook!. Drain and cool!.
Once cool, cut into chunks and place into a large mixing bowl!. Cook bacon!. Crumble bacon when cool!. Pour bacon fat, while still warm, over potatoes!. Take crumbled bacon and add to potatoes!.
Add packages of Italian Dressing mix and stir into potatoes!. Add remaining ingredients and stir well!. Chill salad 4 hours and re-stir just begore serving!. Add more mayonnaise if needed!.
This salad tastes best when made the day before!.
------------
If you have time:
Dessert
Coffee Custard Recipe
* 2 cups milk
* 2 tablespoons ground coffee
nstructions
* 3 eggs
* ? cup sugar
* 1/8 teaspoon salt
* ? teaspoon vanilla
1!. Scald milk with coffee, and strain!.
2!. Beat eggs slightly; add sugar, salt, vanilla, and milk!.
3!. Strain into buttered individual molds, set in pan of hot water, and bake until firmWww@FoodAQ@Com
Favorite E-Z recipes you might want to try!.
Good Luck & enjoy!.
COLA CHICKEN
(And more variations of recipe)
(My personal favorites…!.using this recipe
are the ‘wings & ribs…!.ummm good!)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz!. can cola (pepsi, coke, etc!.)
Put chicken in a non-stick pan!.
Mix together catsup and cola, pour over chicken!.
Bring to a boil!. Cover, reduce heat and cook 45 minutes!.
(turning chicken a few times, while cooking!.!.!.to prevent from sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken!.
It turns into the most incredible BBQ sauce!. Yummmm!
You can double the recipe and use more pieces of
chicken!.!.!.!.wings!.!.!.would be ideal!.!.!.add some hot sauce!.!.!.!.presto "Hot Wings"!
I have used Ribs, just as good!.
I tried this recipe with 'meatballs'!.!.!.!.was equally
as good!.!.!.served over rice!.
I found another variation!.!.!.!.!.omit the catsup and add a small jar of Salsa (any variety)!.
I have tried using Salsa (omitting the catsup!.!.!.!.not)!.
You'd think a recipe with only '3' ingredients couldn't be messed up!.!.!.!.wouldn't you!?!?
Well!.!.!.while I was preparing to fix the 'Cola Chicken' recipe
using Salsa!.!.!.!.!.I was also trying to carry on a conversation with my
husband!.!.!.(just proves!.!.!.I can't do two things at once)!.!.!.!.mixed Salsa & Catsup (before I realized I was supposed to leave out the catsup) & Cola!.!.!.!.!.!.!.!.still turned out really tasty (to me)!.!.!.might be a little sweeter than some of you like!.
I fixed chicken wings, (using the above recipe)
but!.!.!.I added the spices from a MILD (I don't care for "HOT") Buffalo Wings packet!.!.!.(the kind you get to bake in the oven)!.!.!.!.!.I thought it was really good!.!.!.!.!.(but you/I can't find a 'bad' way to fix chicken)!.
Finally!.!.!.!.!! I fixed the 'SALSA' chicken!.!.!.!.!.!.that's good , too!.
Another (bright)idea!.!.!.!.!.I thought of trying!.!.!.!.!.!.replace the
catsup with a bottle of Shrimp Cocktail Sauce!.!.!.and add a bag of (pop corn) shrimp!.!.!.!.!.!
Fixed the shrimp with cocktail sauce!.!.!.!.!.!.eh!.!.!.wasn't all that
great!.!.!.was OK!.!.!.probably won't be fixing it again!.
also tried beef stew cuts!.!.!.!.!.!.that was pretty good!.!.!.!.!.I can see
myself making this again!.
Served both over rice!.!.!.!.!.think the stew cuts would have been just as
good over noodles!.
Try little cocktail wieners/sausages…for appetizers!.
CRUNCHY ONION CHICKEN
1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH:
Onions in a plastic bag!.
DIP:
Chicken in egg
COVER:
With onion crumbs, press firmly to adhere to chicken!.
BAKE:
Preheat oven to 400 degrees!.
Place chicken on lightly greased baking pan!.
Sprinkle with additional onion crumbs, if desired!.
Bake for 20 minutes or until no longer pink in center!.
Mushroom Chicken
4 boneless/skinless chicken breast (or any pieces you like)
1 can cream of mushroom soup!.
1 can water
Place chicken in crock pot (or sauce pan for stove top cooking)
mix soup & 1 can of water together
pour over chicken
cook on medium heat until boiling then reduce heat and cook until chicken is really tender & falling apart!.
Serve over noodles or rice or dressing!.!.!.!.or!?!?!?
POT ROAST
Your choice of beef (to fit crock-pot)
1 pkg!. dry Ranch dressing mix
1 pkg!. dry Italian dressing mix
1 pkg!. dry Brown Gravy mix
1 cup water
Put beef in pot!.
Mix together all the dry mixes…!.then add water …pour over meat and cover & cook on high 4-6 hours!.
Until meat is tender!.
The first time I mad it I didn’t have the Italian Dressing mix…!.so I added a pkg!. of Onion Soup Mix…!.I have to say I liked that better!.
If you use more water you might want to add more Brown Gravy mix…!.to make a thicker sauce!. Was gonna add
potatoes and carrots…but never got around to it!.
OLD SETTLER’S BEANS
INGREDIENTS:
1/2 lb!. ground beef1/2 lb!. bacon
1 chopped onion
Brown in skillet and drain excess grease!.
ADD:
16 oz!. can Red Kidney Beans (drained)
24 oz!. can Pork & Beans (drained)
1/2 cup white sugar
1/2 cup dark brown sugar
1/4 cup Catsup
2 TBLS!. Molasses
1/2 tsp!. dry mustard
Mix Thoroughly !
Cook in a crock pot until!.!.!.hot!.!.!.hot!.!.!.hot!
Kreamy Kool-Aid Pie
1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz!.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed!.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)
1!. In a medium bowl mix Kool-Aid and condensed milk, thoroughly!.
2!. Fold in Cool Whip!.
4!. If desired, spread more Cool Whip on top!.
5!. Chill for a minimum of 4 hours!.
I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)…!.Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look!.)
E-Z Cake Recipes
NO EGGS, NO OIL, NO WATER !.!.!.!.!.!.!.JUST 1 12oz!. SODA AND Cake MIX!.
CHOCOLATE CAKE MIX!.!.!.!.!.!.!.CHERRY SODA (BLACK FOREST)
ORANGE CAKE MIX…!.ORANGE SODA
PINEAPPLE MIX…!.PINEAPPLE SODA
SPICE MIX…!.!.ROOT BEER SODA ETC
POUR CAKE MIX IN BOWL
ADD SODA USE LOAF CAKE PAN
BAKE 350 DEGREES AS BOX SAYS!.
(P!.S!.PREPARE PAN WITH SPRAY)
Your choice of frostings or use cool whip!.
ROBERT REDFORD DESSERT
INGREDIENTS & INSTRUCTIONS FOR BOTTOM LAYER:
Melt 1 stick butter
Add 1/2 cup nuts and 1 cup flour!.
Press into bottom of lightly greased 9 x 13 baking pan!. Bake 20 minutes at 350 degrees!.
MIDDLE LAYER:
Blend together 1 8oz!. package cream cheese and 1 cup sugar!. Fold in 1/2 small tub Cool Whip!. Mix well!.
TOP LAYER:
Mix together until mixture begins to thicken:
1 large package vanilla instant pudding & 1 large package instant chocolate pudding with 3 cups milk!.
Spread on middle layer and chill to set!. Spread remaining cool whip on top & garnish with nuts & grated chocolate if desired!.
DIRT PUDDING
INGREDIENTS:
1 pound bag of Oreo’s
1 large box of instant vanilla pudding
1 small container of Cool Whip
1 Tablespoon powdered sugar
INSTRUCTIONS:
1!.) Crush 3/4 bag of Oreo’s and spread in 9 x 13 baking dish!.
2!.) Make pudding as directed on package!.
3!.) Add Cool Whip & sugar, spread over crushed Oreo’s!.
4!.) Crush remaining Oreo’s and sprinkle on top of pudding mixture!. Refrigerate!.
Banana Pudding
I usually double the recipe!.!.!.!.never any left-overs!.
Ingredients:
Bananas
Use instant Banana pudding or vanilla pudding fix by directions on box!.
Cool Whip!.!.!.add to pudding mix thoroughly!.
Vanilla wafers
Toasted coconut!.
Line serving dish with a layer of vanilla wafers (a row up the sides of dish, also!.)
Add a layer of sliced of bananas
Gently cover with a layer of 1/2 pudding mixture!.
Make a second layer of wafers, bananas & pudding!.
Top with some toasted coconut and/or crushed vanilla wafers!.
If you like these recipes……
Find more quick – simple – E-Z – few ingredient…!.recipes…at E-Z Cookin’ group:
http://groups!.yahoo!.com/group/e-zcookin/!.!.!.
Lots of interesting ‘stuff’ in files & links…come join & check it out!.
Pat in Indiana…!.
pmsbar2@att!.netWww@FoodAQ@Com
Good Luck & enjoy!.
COLA CHICKEN
(And more variations of recipe)
(My personal favorites…!.using this recipe
are the ‘wings & ribs…!.ummm good!)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz!. can cola (pepsi, coke, etc!.)
Put chicken in a non-stick pan!.
Mix together catsup and cola, pour over chicken!.
Bring to a boil!. Cover, reduce heat and cook 45 minutes!.
(turning chicken a few times, while cooking!.!.!.to prevent from sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken!.
It turns into the most incredible BBQ sauce!. Yummmm!
You can double the recipe and use more pieces of
chicken!.!.!.!.wings!.!.!.would be ideal!.!.!.add some hot sauce!.!.!.!.presto "Hot Wings"!
I have used Ribs, just as good!.
I tried this recipe with 'meatballs'!.!.!.!.was equally
as good!.!.!.served over rice!.
I found another variation!.!.!.!.!.omit the catsup and add a small jar of Salsa (any variety)!.
I have tried using Salsa (omitting the catsup!.!.!.!.not)!.
You'd think a recipe with only '3' ingredients couldn't be messed up!.!.!.!.wouldn't you!?!?
Well!.!.!.while I was preparing to fix the 'Cola Chicken' recipe
using Salsa!.!.!.!.!.I was also trying to carry on a conversation with my
husband!.!.!.(just proves!.!.!.I can't do two things at once)!.!.!.!.mixed Salsa & Catsup (before I realized I was supposed to leave out the catsup) & Cola!.!.!.!.!.!.!.!.still turned out really tasty (to me)!.!.!.might be a little sweeter than some of you like!.
I fixed chicken wings, (using the above recipe)
but!.!.!.I added the spices from a MILD (I don't care for "HOT") Buffalo Wings packet!.!.!.(the kind you get to bake in the oven)!.!.!.!.!.I thought it was really good!.!.!.!.!.(but you/I can't find a 'bad' way to fix chicken)!.
Finally!.!.!.!.!! I fixed the 'SALSA' chicken!.!.!.!.!.!.that's good , too!.
Another (bright)idea!.!.!.!.!.I thought of trying!.!.!.!.!.!.replace the
catsup with a bottle of Shrimp Cocktail Sauce!.!.!.and add a bag of (pop corn) shrimp!.!.!.!.!.!
Fixed the shrimp with cocktail sauce!.!.!.!.!.!.eh!.!.!.wasn't all that
great!.!.!.was OK!.!.!.probably won't be fixing it again!.
also tried beef stew cuts!.!.!.!.!.!.that was pretty good!.!.!.!.!.I can see
myself making this again!.
Served both over rice!.!.!.!.!.think the stew cuts would have been just as
good over noodles!.
Try little cocktail wieners/sausages…for appetizers!.
CRUNCHY ONION CHICKEN
1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH:
Onions in a plastic bag!.
DIP:
Chicken in egg
COVER:
With onion crumbs, press firmly to adhere to chicken!.
BAKE:
Preheat oven to 400 degrees!.
Place chicken on lightly greased baking pan!.
Sprinkle with additional onion crumbs, if desired!.
Bake for 20 minutes or until no longer pink in center!.
Mushroom Chicken
4 boneless/skinless chicken breast (or any pieces you like)
1 can cream of mushroom soup!.
1 can water
Place chicken in crock pot (or sauce pan for stove top cooking)
mix soup & 1 can of water together
pour over chicken
cook on medium heat until boiling then reduce heat and cook until chicken is really tender & falling apart!.
Serve over noodles or rice or dressing!.!.!.!.or!?!?!?
POT ROAST
Your choice of beef (to fit crock-pot)
1 pkg!. dry Ranch dressing mix
1 pkg!. dry Italian dressing mix
1 pkg!. dry Brown Gravy mix
1 cup water
Put beef in pot!.
Mix together all the dry mixes…!.then add water …pour over meat and cover & cook on high 4-6 hours!.
Until meat is tender!.
The first time I mad it I didn’t have the Italian Dressing mix…!.so I added a pkg!. of Onion Soup Mix…!.I have to say I liked that better!.
If you use more water you might want to add more Brown Gravy mix…!.to make a thicker sauce!. Was gonna add
potatoes and carrots…but never got around to it!.
OLD SETTLER’S BEANS
INGREDIENTS:
1/2 lb!. ground beef1/2 lb!. bacon
1 chopped onion
Brown in skillet and drain excess grease!.
ADD:
16 oz!. can Red Kidney Beans (drained)
24 oz!. can Pork & Beans (drained)
1/2 cup white sugar
1/2 cup dark brown sugar
1/4 cup Catsup
2 TBLS!. Molasses
1/2 tsp!. dry mustard
Mix Thoroughly !
Cook in a crock pot until!.!.!.hot!.!.!.hot!.!.!.hot!
Kreamy Kool-Aid Pie
1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz!.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed!.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)
1!. In a medium bowl mix Kool-Aid and condensed milk, thoroughly!.
2!. Fold in Cool Whip!.
4!. If desired, spread more Cool Whip on top!.
5!. Chill for a minimum of 4 hours!.
I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)…!.Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look!.)
E-Z Cake Recipes
NO EGGS, NO OIL, NO WATER !.!.!.!.!.!.!.JUST 1 12oz!. SODA AND Cake MIX!.
CHOCOLATE CAKE MIX!.!.!.!.!.!.!.CHERRY SODA (BLACK FOREST)
ORANGE CAKE MIX…!.ORANGE SODA
PINEAPPLE MIX…!.PINEAPPLE SODA
SPICE MIX…!.!.ROOT BEER SODA ETC
POUR CAKE MIX IN BOWL
ADD SODA USE LOAF CAKE PAN
BAKE 350 DEGREES AS BOX SAYS!.
(P!.S!.PREPARE PAN WITH SPRAY)
Your choice of frostings or use cool whip!.
ROBERT REDFORD DESSERT
INGREDIENTS & INSTRUCTIONS FOR BOTTOM LAYER:
Melt 1 stick butter
Add 1/2 cup nuts and 1 cup flour!.
Press into bottom of lightly greased 9 x 13 baking pan!. Bake 20 minutes at 350 degrees!.
MIDDLE LAYER:
Blend together 1 8oz!. package cream cheese and 1 cup sugar!. Fold in 1/2 small tub Cool Whip!. Mix well!.
TOP LAYER:
Mix together until mixture begins to thicken:
1 large package vanilla instant pudding & 1 large package instant chocolate pudding with 3 cups milk!.
Spread on middle layer and chill to set!. Spread remaining cool whip on top & garnish with nuts & grated chocolate if desired!.
DIRT PUDDING
INGREDIENTS:
1 pound bag of Oreo’s
1 large box of instant vanilla pudding
1 small container of Cool Whip
1 Tablespoon powdered sugar
INSTRUCTIONS:
1!.) Crush 3/4 bag of Oreo’s and spread in 9 x 13 baking dish!.
2!.) Make pudding as directed on package!.
3!.) Add Cool Whip & sugar, spread over crushed Oreo’s!.
4!.) Crush remaining Oreo’s and sprinkle on top of pudding mixture!. Refrigerate!.
Banana Pudding
I usually double the recipe!.!.!.!.never any left-overs!.
Ingredients:
Bananas
Use instant Banana pudding or vanilla pudding fix by directions on box!.
Cool Whip!.!.!.add to pudding mix thoroughly!.
Vanilla wafers
Toasted coconut!.
Line serving dish with a layer of vanilla wafers (a row up the sides of dish, also!.)
Add a layer of sliced of bananas
Gently cover with a layer of 1/2 pudding mixture!.
Make a second layer of wafers, bananas & pudding!.
Top with some toasted coconut and/or crushed vanilla wafers!.
If you like these recipes……
Find more quick – simple – E-Z – few ingredient…!.recipes…at E-Z Cookin’ group:
http://groups!.yahoo!.com/group/e-zcookin/!.!.!.
Lots of interesting ‘stuff’ in files & links…come join & check it out!.
Pat in Indiana…!.
pmsbar2@att!.netWww@FoodAQ@Com
Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette
30 Minute Meals
Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette
Chicken:
4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra-virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife
Ravioli:
1 package, 12 to 16 ounces, fresh ravioli, any flavor filling
3 tablespoons butter, cut into small pieces
2 tablespoons balsamic vinegar
2 handfuls grated Parmigiano-Reggiano
Salt and pepper
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Spinach Salad:
6 slices pancetta, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small shallot, finely chopped
2 teaspoons sugar
2 tablespoons balsamic vinegar, eyeball it
1 bunch, about 10 ounces flat-leaf spinach
Salt and pepper
Coat chicken in balsamic vinegar, then olive oil!. Season chicken with rosemary, salt and pepper and let stand 10 minutes!.
Bring a large pot of water to a boil for ravioli!. Salt water and drop ravioli in water!. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente!.
Heat a medium nonstick skillet over medium high heat!. Add chicken breasts and cracked garlic to the pan!. Cook chicken 12 minutes, or until juices run clear, turning occasionally!. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks!.
When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat!. To the second skillet, add butter to the pan and let it begin to brown!.
Remove chicken from the first skillet and transfer to a warm platter!. In a skillet over medium high heat and add the pancetta!. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium!. Add oil and shallots to the pan and let the shallots saute 2 minutes!.
When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through!. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli!. The vinegar will become thick and syrup like!. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat!.
To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute!. Add vinegar to the pan, scraping up pan drippings!. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette!. Add crisp pancetta to the salad!.
Serve chicken along side ravioli and spinach salad, all on the same dinner plate!.
Grilled Chicken with Gremolata and Arugula Salad
From Food Network Kitchens
Gremolata and chicken:
1 clove garlic
1/4 teaspoon kosher salt, plus more for seasoning
3/4 cup fresh flat-leaf parsley leaves
1 teaspoon finely grated lemon zest
1 teaspoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
4 chicken paillards (scaloppini), about 4 ounces each
Olive oil spray
Freshly ground black pepper
Arugula salad:
2 bunches arugula, stemmed and leaves torn
1/4 head radicchio, separated and leaves torn
1 cup red or yellow pear tomatoes, halved
1 teaspoon extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
For the gremolata: Smash the garlic cloves, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste!. Chop the parsley leaves with the garlic paste!. Stir the parsley mixture with the lemon zest, juice, and olive oil in a small bowl!. Set aside!.
Preheat a grill pan or nonstick skillet to medium high!. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper, to taste!. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side!. Put each paillard on a plate and top with the gremolata!.
Toss the arugula, radicchio, and tomatoes with the 1 teaspoon olive oil, lemon juice, salt and pepper and divide among the plates!. Serve immediately!.
Warm Salmon Salad with Crispy Potatoes
Recipe courtesy EatingWell!.com
Warm Salmon Salad with Crispy Potatoes
In a kind of updated homage to Swiss rosti, this light salad combines things we love: a bed of crispy potatoes, some delicious fish, flavorful greens and a perk-you-up dressing!.
2 tablespoons extra-virgin olive oil, divided
2 small yellow-fleshed potatoes, such as Yukon Gold, scrubbed and cut into 1/8-inch slices
1/2 teaspoon salt, divided
1 medium shallot, thinly sliced
2 teaspoons rice vinegar
1/4 cup buttermilk
2 7-ounce cans boneless, skinless salmon, drained
4 cups arugula
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat!. Add potatoes and cook, turning once, until brown and crispy, 5 to 6 minutes per side!. Transfer to a plate and season with 1/4 teaspoon salt; cover with foil to keep warm!.
Combine the remaining 1 tablespoon oil, 1/4 teaspoon salt, shallot and vinegar in a small saucepan!. Bring to a boil over medium heat!. Remove from the heat and whisk in buttermilk!. Place salmon in a medium bowl and toss with the warm dressing!. Divide arugula among 4 plates and top with the potatoes and salmon!.
Slow-Roasted Salmon with Cucumber Dill Salad
From Food Network Kitchens
Cucumber Salad:
1 English (seedless) cucumber (about 1 pound)
1 tablespoon kosher salt
1 cup low-fat plain yogurt
2 teaspoons roughly chopped fresh dill, (about 2 fronds), plus more fronds for garnish
Pinch sugar
1/2 teaspoon finely grated orange zest
Pinch cayenne pepper
Freshly ground black pepper
Fish:
1 1/2 pound center cut salmon, skinned
1/4 teaspoon ground turmeric
Kosher salt
Freshly ground black pepper
For the salad: Quarter the cucumber, lengthwise, and remove the seeds, but leave on the skin!. Thinly slice the cucumbers and mix with the salt in a colander!. Set in the sink for about 1 hour to drain!. Meanwhile, place the yogurt in a coffee filter-lined strainer and set over a bowl to drain, about 1 hour!.
Rinse the cucumbers with cold, running water!. Press down on the cucumbers to extract as much liquid as possible and pat dry!. Toss the cucumbers with the drained yogurt, dill, sugar, orange zest, cayenne, and season with pepper, to taste!.
Preheat the oven to 275 degrees F!.
Cut the salmon lengthwise and then crosswise to make 4 equal squares of fish!. Lightly sprinkle the salmon all over with a pinch of turmeric and rub in slightly to coat evenly!. Season salmon with salt and pepper and place on a very lightly oiled oven-proof nonstick pan!. Roast the salmon, turning the pieces carefully with a spatula after about 10 minutes, until just cooked through, about 20 minutes in all!. (Slow-roasted salmon looks bright orange when done, and will be luscious in the center!.) To serve, divide the cucumbers between 4 plates, top with the salmon and garnish with dill fronds!.Www@FoodAQ@Com
30 Minute Meals
Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette
Chicken:
4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra-virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife
Ravioli:
1 package, 12 to 16 ounces, fresh ravioli, any flavor filling
3 tablespoons butter, cut into small pieces
2 tablespoons balsamic vinegar
2 handfuls grated Parmigiano-Reggiano
Salt and pepper
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Spinach Salad:
6 slices pancetta, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small shallot, finely chopped
2 teaspoons sugar
2 tablespoons balsamic vinegar, eyeball it
1 bunch, about 10 ounces flat-leaf spinach
Salt and pepper
Coat chicken in balsamic vinegar, then olive oil!. Season chicken with rosemary, salt and pepper and let stand 10 minutes!.
Bring a large pot of water to a boil for ravioli!. Salt water and drop ravioli in water!. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente!.
Heat a medium nonstick skillet over medium high heat!. Add chicken breasts and cracked garlic to the pan!. Cook chicken 12 minutes, or until juices run clear, turning occasionally!. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks!.
When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat!. To the second skillet, add butter to the pan and let it begin to brown!.
Remove chicken from the first skillet and transfer to a warm platter!. In a skillet over medium high heat and add the pancetta!. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium!. Add oil and shallots to the pan and let the shallots saute 2 minutes!.
When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through!. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli!. The vinegar will become thick and syrup like!. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat!.
To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute!. Add vinegar to the pan, scraping up pan drippings!. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette!. Add crisp pancetta to the salad!.
Serve chicken along side ravioli and spinach salad, all on the same dinner plate!.
Grilled Chicken with Gremolata and Arugula Salad
From Food Network Kitchens
Gremolata and chicken:
1 clove garlic
1/4 teaspoon kosher salt, plus more for seasoning
3/4 cup fresh flat-leaf parsley leaves
1 teaspoon finely grated lemon zest
1 teaspoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
4 chicken paillards (scaloppini), about 4 ounces each
Olive oil spray
Freshly ground black pepper
Arugula salad:
2 bunches arugula, stemmed and leaves torn
1/4 head radicchio, separated and leaves torn
1 cup red or yellow pear tomatoes, halved
1 teaspoon extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
For the gremolata: Smash the garlic cloves, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste!. Chop the parsley leaves with the garlic paste!. Stir the parsley mixture with the lemon zest, juice, and olive oil in a small bowl!. Set aside!.
Preheat a grill pan or nonstick skillet to medium high!. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper, to taste!. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side!. Put each paillard on a plate and top with the gremolata!.
Toss the arugula, radicchio, and tomatoes with the 1 teaspoon olive oil, lemon juice, salt and pepper and divide among the plates!. Serve immediately!.
Warm Salmon Salad with Crispy Potatoes
Recipe courtesy EatingWell!.com
Warm Salmon Salad with Crispy Potatoes
In a kind of updated homage to Swiss rosti, this light salad combines things we love: a bed of crispy potatoes, some delicious fish, flavorful greens and a perk-you-up dressing!.
2 tablespoons extra-virgin olive oil, divided
2 small yellow-fleshed potatoes, such as Yukon Gold, scrubbed and cut into 1/8-inch slices
1/2 teaspoon salt, divided
1 medium shallot, thinly sliced
2 teaspoons rice vinegar
1/4 cup buttermilk
2 7-ounce cans boneless, skinless salmon, drained
4 cups arugula
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat!. Add potatoes and cook, turning once, until brown and crispy, 5 to 6 minutes per side!. Transfer to a plate and season with 1/4 teaspoon salt; cover with foil to keep warm!.
Combine the remaining 1 tablespoon oil, 1/4 teaspoon salt, shallot and vinegar in a small saucepan!. Bring to a boil over medium heat!. Remove from the heat and whisk in buttermilk!. Place salmon in a medium bowl and toss with the warm dressing!. Divide arugula among 4 plates and top with the potatoes and salmon!.
Slow-Roasted Salmon with Cucumber Dill Salad
From Food Network Kitchens
Cucumber Salad:
1 English (seedless) cucumber (about 1 pound)
1 tablespoon kosher salt
1 cup low-fat plain yogurt
2 teaspoons roughly chopped fresh dill, (about 2 fronds), plus more fronds for garnish
Pinch sugar
1/2 teaspoon finely grated orange zest
Pinch cayenne pepper
Freshly ground black pepper
Fish:
1 1/2 pound center cut salmon, skinned
1/4 teaspoon ground turmeric
Kosher salt
Freshly ground black pepper
For the salad: Quarter the cucumber, lengthwise, and remove the seeds, but leave on the skin!. Thinly slice the cucumbers and mix with the salt in a colander!. Set in the sink for about 1 hour to drain!. Meanwhile, place the yogurt in a coffee filter-lined strainer and set over a bowl to drain, about 1 hour!.
Rinse the cucumbers with cold, running water!. Press down on the cucumbers to extract as much liquid as possible and pat dry!. Toss the cucumbers with the drained yogurt, dill, sugar, orange zest, cayenne, and season with pepper, to taste!.
Preheat the oven to 275 degrees F!.
Cut the salmon lengthwise and then crosswise to make 4 equal squares of fish!. Lightly sprinkle the salmon all over with a pinch of turmeric and rub in slightly to coat evenly!. Season salmon with salt and pepper and place on a very lightly oiled oven-proof nonstick pan!. Roast the salmon, turning the pieces carefully with a spatula after about 10 minutes, until just cooked through, about 20 minutes in all!. (Slow-roasted salmon looks bright orange when done, and will be luscious in the center!.) To serve, divide the cucumbers between 4 plates, top with the salmon and garnish with dill fronds!.Www@FoodAQ@Com