The Main Course
“I cook with wine, sometimes I even add it to the food.”
~ W.C. Fields
One-Pot Teriyaki
Chicken and Rice
Boneless skinless chicken breasts, colorful veggies, teriyaki sauce and rice combine for a seriously pleasing family meal. Easy and fast.
Ingredients:
2 tablespoons vegetable oil
1 lb boneless skinless chicken breasts, cut in 1-inch pieces, patted dry
1/4 teaspoon salt
6 green onions, thinly sliced on the bias, greens and whites separated
1 medium red bell pepper, cut in 1-inch pieces
2 1/4 cups chicken broth
3/4 cup teriyaki stir-fry sauce and marinade 1 cup uncooked regular long-grain white rice
1 cup fresh snow peas
Preparation
In 5-quart Dutch oven, heat oil over medium-high heat. Add chicken and salt; cook 6 to 8 minutes on first side, without moving, until chicken is browned on bottom and releases easily from pan. Stir chicken; stir in green onion whites and bell pepper. Cook 2 to 3 minutes or until softened.
Stir broth, teriyaki sauce and rice into chicken mixture in Dutch oven. Heat to boiling, stirring occasionally. Reduce heat to medium-low; cover, and cook 20 to 25 minutes, stirring occasionally, until rice is tender and chicken is no longer pink in center.
Remove from heat. Stir in snow peas; cover, and let stand 2 to 4 minutes to soften snow peas. Stir; top with green onion greens.
Easy and fast.
Baked Tilapia
One of the most popular and inexpensive items in the frozen fish section is Tilapia. Tilapia are mainly freshwater fish and has been the fourth-most consumed fish in the United States since 2002. The popularity of tilapia came about due to its low price, easy preparation, and mild taste.
Ingredients:
1 1/2 pound tilapia fillets
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup seeded and chopped red bell pepper
3 tablespoons butter
3 tablespoons flour
salt and pepper, to taste
1 teaspoon dried tarragon
1 teaspoon dried basil
1/4 cup milk
1 cup shredded mozzarella cheese
Preparation
Preheat the oven to 425 degrees F.
Melt the butter in a skillet over medium heat. Add the celery, onion, and red bell pepper. Cook, stirring frequently, until the vegetables are soft.
Stir in the flour, salt, pepper, tarragon, and basil. Mix well. Add the milk and cook for 1 minutes, stirring constantly until the sauce begins to thicken.
Stir the cheese into the sauce and cook, stirring, until the cheese has melted (do not let the sauce boil or it may curdle or separate).
Place the tilapia in a 12x8 baking dish. Evenly spoon the cheese sauce over the fish. Place the baking dish in the oven and bake at 425 degrees F for 8-10 minutes or until the fish flakes easily when tested with a fork. Serve hot.
Chicken Fajitas
Wok style
Asian stir fry methods work for many styles of cooking and Tex-Mex is defiantly on the list. While Fajitas are generally cooked then served in cast iron, a wok is fast and easy.
Ingredients:
1 teaspoon oil
1 pound boneless skinless chicken breast, cut in thin strips
1 large onion, cut in strips
1 green bell pepper, seeded and cut in strips
1 red bell pepper, seeded and cut in strips
4 cloves garlic, minced
2 tablespoons chili powder, or to taste
3 teaspoons ground cumin
1 teaspoon black pepper
1 lime cut in 1/8’s
cayenne pepper, to taste
salt, to taste
8 flour tortillas, warmed
Preparation
Heat the oil in a wok over medium-high heat. Add the chicken and cook, stirring constantly, until lightly browned.
Add the onion, bell peppers, garlic, chili powder, cumin, black pepper, cayenne, and salt. Cook, stirring constantly, until the chicken is cooked through and the vegetables are crisp-tender.
Serve immediately with the tortillas, lime and any desired toppings such as sour cream, guacamole, etc.
Sticky Orange Chicken
This orange chicken recipe is sticky, sweet, and delicious. It tastes similar to the orange chicken from that most popular Chinese Restaurant in town. It's easier to make than you think to make delicious takeout at home.
Ingredients:
2 large eggs, beaten
1/2 c. plus 1 tbsp. cornstarch, divided
1/4 c. all-purpose flour
Kosher salt
Freshly ground black pepper
2 lb.boneless skinless chicken breasts, cut into 1” pieces
Canola oil
2 cloves garlic, minced
1/2 tsp.freshly minced ginger
1/2 tsp.crushed red pepper flakes
2/3 c.freshly squeezed orange juice
2 tbsp.low-sodium soy sauce
1 tbsp.apple cider vinegar
2 tbsp.sweet chili sauce
1 tbsp.brown sugar
Juice of 1/2 lemon
2 green onions, thinly sliced
Cooked white rice, for serving
Preparation
Set up dredging station: In one bowl, add eggs, and in a second bowl, mix together ½ cup cornstarch and flour and season with salt and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, tapping off any excess.
In a large, deep skillet over medium-high heat, heat ¼'' oil.
Fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate.
In a saucepan over medium heat, heat 1 tablespoon oil. Add garlic, ginger, and red pepper flakes and cook 2 minutes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, brown sugar, and lemon juice and bring to a simmer.
Meanwhile, in a small bowl, whisk together remaining tablespoon cornstarch with 2 tablespoons water. Slowly whisk into sauce to thicken and simmer until sauce is syrupy, about 5 minutes.
Toss chicken with sauce and green onions. Serve over rice.
Tuscan Italian Steak Salad
I've been asked to put up a Keto dish. Well this is as close as I can get.
While the recipe calls for "Your favorite steak cut" it is also a great way to use up leftovers from the fridge. Had a London Broil for Sunday dinner? Well just take the slices and heat them up in a little olive oil.
Ingredients:
1 large garlic clove
¼ teaspoon kosher salt
2 tablespoons olive oil, divided
1 teaspoon minced fresh rosemary
½ teaspoon grated lemon rind
½ teaspoon freshly ground black pepper, divided
1 (8-ounce) boneless strip steak
Cooking spray
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
3 cups Italian-blend salad greens
2 tablespoons shaved Parmesan cheese
Preparation
Mince garlic on a cutting board. Sprinkle garlic with salt; mash with the side of a knife to form a paste. Combine garlic paste, 1 tablespoon oil, rosemary, rind, and 1/4 teaspoon pepper in a bowl. Rub garlic mixture evenly over steak. Let stand 15 minutes.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon pepper, vinegar, and Dijon mustard in a bowl, stirring with a whisk. Add greens; toss to coat. Place 1 1/2 cups salad on each of 2 plates; top each serving with 3 1/2 ounces steak and 1 tablespoon Parmesan cheese.
(I suggest buying a small piece of Parmesan cheese rather than using the pre-grated style. It may cost a bit but it will last you a long time. Also, if you don't have a proper grater, a fork works just fine)
The easiest Crab Cakes
in the world
OK, I have been doing this one for years
Canned crab, tuna, shrimp or even sea legs (imitation crab meat) will work. Just use tarter or cocktail sauce when it's done. Fast, easy and everyone still says "WOW" when it's done. I use cornbread stuffing but you can use what you like.
Ingredients:
1 cup boiling water
1 pkg. (6 oz.) Stuffing Mix
2 cans (6 oz. each) crabmeat, drained, flaked
3 eggs, beaten
1/4 cup butter or margarine
1 lemon cut into wedges
Cocktail and/or Tarter sauce
Preparation
Add boiling water to stuffing mix in large bowl; stir just until moistened. Let stand 5 min.
Add crabmeat and eggs; mix lightly. Shape into patties.
Melt butter in large skillet on medium heat. Add crab patties; cook 5 min. on each side or until heated through and lightly browned on both sides.
Serve with lemon wedges and sauces.
Can't get much simpler than that.
Best Bread Machine Pizza Dough
Thanks to Ethan Phillips (Nelix on Start Trek: Voyager) actor and amateur chef. Recipe taken from the Star Trek Cookbook.
Make the perfect pizza dough with that bread machine that is gathering dust on the shelf.
Ingredients:
2 c flour
1 Tbls butter, softened
1 Tbls sugar
1 tsp yeast
1 tsp salt
1/2 c plus 2 Tbls water (105-110 degrees)
Preparation
Add all ingredients into your bread machine in the order recommended by the manufacturer. Make sure that the water is warm enough to proof the yeast (about 105-110 degrees).
Turn your bread machine to the dough setting and let ‘er go! After a couple minutes check on your dough. Make sure that the ingredients are thoroughly combined and that the dough is not too wet or too dry. Depending on where you live and the flour you use there can be some variances in the dough. If it’s too dry, add 1 tsp of water at a time. If the dough is too sticky, add 1 tsp of flour at a time.
The dough will raise nicely during the dough cycle. Isn’t it pretty? It never ceases to amaze me what a little yeast can do
After the bread machine is done (mine takes about 90 minutes on the dough cycle) – dump the dough out onto a lightly floured surface and work it until you achieve your desired shape.
Depending on the size of pizza pan or pizza stone you are using, you may not need all of the dough.
I like to lightly grease my pizza pan and dust with cornmeal. Make up your pizza and bake at 400-425 degrees for 18-25 minutes. You are looking for bubbly cheese and lightly browned crust. If you like a crunchier crust, brush some olive oil on the crust before baking.
Super Easy Pulled Pork BBQ
In ten minutes, you start cooking. Really need the Crock Pot for this one. A piece of pork loin by itself can be too dry. So here is a trick, add some generally less expensive country-style ribs in your slow cooker to make it moister and add even more flavor.
Ingredients:
2 (18 ounce) bottles BBQ sauce
1 envelope dry onion soup mix
1 (4 pound) boneless pork loin roast
1 (4 pound) package thick country-style pork ribs
Preparation
Stir 1 bottle BBQ sauce and dry onion soup mix together in the bottom of a large slow cooker crock. Place pork loin and ribs into the slow cooker.
Cook on High until the meat begins to fall apart, 6 to 8 hours. Remove meat and set aside. Allow crock to cool enough to handle; pour liquid into a bowl. Clean the crock and return it to the slow cooker.
Debone ribs; discard bones and any fat. Shred meat from the ribs. Shred pork loin meat using two forks pulling them in opposite directions. Return all the shredded meat to the slow cooker. Pour 1 bottle BBQ sauce over the pork. Add a small amount of water to the sauce bottle, shake vigorously to get as much sauce from the bottle as possible, and pour into the slow cooker.
Cook on Low for 1 hour.
When it's done, use for classic sandwich on a roll with coleslaw, place it in a wrap, use it on flat bread or just put it by itself right on the plate. It's all good!
Easiest Meatloaf of all time
Easy Meatloaf that is impossible to screw up. Doesn’t take long at all and it taste great!
Ingredients:
1 ½ pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
⅓ cup ketchup
Preparation
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
Bake at 350 degrees F (175 degrees C) for 1 hour.
Let sit for 5 minutes before serving.
See, easy peasy.
We need your consent to load the translations
We use a third-party service to translate the website content that may collect data about your activity. Please review the details in the privacy policy and accept the service to view the translations.