September 30, 2012

Sunday
Prosciutto and Gruyere Wraps
http://www.marthastewart.com/339698/prosciutto-and-gruyere-wraps
Ingredients
8 ounces button mushrooms, trimmed and thinly sliced
3 tablespoons fresh lemon juice (from 1 lemon)
3 tablespoons extra-virgin olive oil
Salt and pepper
4 warmed pieces lavash bread or 10-inch flour tortillas
1 halved garlic clove
1/4 pound thinly sliced prosciutto
1/4 pound thinly sliced gruyere cheese
1/4 medium red onion, very thinly sliced
6 cups baby arugula (4 ounces)

Directions

1. In a bowl, combine mushrooms, lemon juice, and extra-virgin olive oil; season with salt and pepper. Let stand, stirring occasionally, until mushrooms are softened, about 30 minutes. Rub lavash lightly with garlic clove.
2. Dividing evenly, layer lavash with prosciutto and gruyere cheese, red onion, marinated mushrooms (liquid reserved), and baby arugula. Season with salt and pepper and drizzle each lavash with 1 tablespoon reserved mushroom liquid. Roll up to form a wrap. Cut in half to serve.

Monday
Chili
http://www.mccormick.com/Recipes/Main-Dish/All-American-Chili.aspx
INGREDIENTS
1 pound lean ground beef
1 cup chopped onion
2 tablespoons McCormick® Chili Powder
2 teaspoons McCormick® Cumin, Ground
1 1/2 teaspoons McCormick® Garlic Salt
1/2 teaspoon McCormick® Oregano Leaves
1 can (15 ounces) kidney beans, drained or 1 can chili beans
1 can (14 1/2 ounces) diced tomatoes or 1 can chili tomatoes
1 can (8 ounces) tomato sauce

DIRECTIONS

1. Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat, if needed.
2. Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
3. Serve with shredded cheese, corn chips, sour cream and chopped onion, if desired
 
Tuesday
Chicken Street tacos
Ingredients:
1 lb boneless skinless chicken breasts, chopped into small pieces
mix of chili powder, cumin, salt and/or taco seasoning
1 small bunch radishes, sliced thin
1 bunch cilantro, minced
4 oz queso fresco cheese (use feta if you can’t find it)
2 limes
9 small corn tortillas
1 T canola oil
salsa
 
Directions:
Heat the oil over medium high heat. When hot, add the chicken and cook for about eight minutes, or until chicken has cooked through. Remove and put chicken in a bowl and season with salt, chili powder, cumin and/or taco seasoning. There’s no real measurements here—just season to taste. Wipe down your skillet then heat up again to medium. Add the corn tortillas, one by one, to warm up. Once warm, fill tortillas with a little chicken, some chopped cilantro, sliced radishes, a little cheese and a big squeeze of lime. Serve with additional toppings and salsa if desired.
 
Ranchero beans
http://allrecipes.com/recipe/mexican-beans/
Ingredients
2 pounds dried pinto beans
2 1/2 quarts water
1 pound bacon, coarsely chopped
1 medium onion, chopped
1 medium ripe tomato, chopped
1 fresh jalapeno pepper, chopped
1 bunch fresh cilantro, chopped
 
Directions
1. Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking.
2. In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.
3. Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.

Wednesday
Pops' Singapore Noodles
http://www.foodnetwork.com/recipes/ming-tsai/pops-singapore-noodles-recipe/index.html
Ingredients

1 pound thin rice noodles, soaked in cold water for 2 hours, and drained

1 pound baby shrimps, without shells, deveined, rinsed and drained
1 skinless chicken breast, 1/4-inch strips
1/4 cup white wine
2 tablespoons thin soy sauce
1 tablespoon cornstarch
1/2 teaspoon ground white pepper
Canola oil, to cook
1 tablespoon minced ginger
1/2 cup scallions batons, 1-inch lengths
1 tablespoon minced garlic
1/2 pound bean sprout, picked
1 red bell pepper, julienned
1 onion, julienned
2 eggs, lightly scrambled
2 tablespoons Madras curry powder
Salt and white pepper to taste
 
Directions
Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 minutes. In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil. When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.

Thursday

Ham and Cheese Breakfast Casserole
http://allrecipes.com/recipe/ham-and-cheese-breakfast-casserole/detail.aspx
Ingredients
18 (1 ounce) slices white bread, cubed
8 ounces cooked ham, cubed
2 cups shredded Cheddar cheese
1 1/2 cups diced Swiss cheese
6 eggs
3 1/2 cups milk
1/2 teaspoon onion powder
2 cups crushed cornflakes cereal
1/2 cup butter, melted
Fruit of choice

Directions
1. Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread. In a bowl, beat together the eggs, milk, and onion powder. Pour evenly over bread. Cover, and refrigerate overnight.
2. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend the crushed cornflakes and melted butter. Spread evenly over the casserole.
3. Bake 40 minutes in the preheated oven, or until bubbly and golden brown. Let stand 5 minutes before serving. Serve with fruit.
 
Friday
Lemon Pepper Swai
http://mysanfranciscokitchen.com/lemon-pepper-swai/
Ingredients
1 tbsp butter
2 frozen Swai fillets, defrosted
1/4 cup all-purpose flour
4 tbsp lemon pepper seasoning
1 tsp lemon juice (optional)

Instructions
1. Wash fish fillets and pat dry with a paper towel. It is important that most of the water is patted out.
2. Melt 1 tbsp butter in a large skillet (preferably nonstick!) over medium-high heat.
3. In the meantime, brush flour over both sides of the fish on a plate.
4. Season one side of each filet with lemon pepper and quickly flip them lemon pepper side down onto the skillet. Work quickly to ensure the butter does not burn, but stays hot enough.
5. Season the top of the filets with lemon pepper and sprinkle lemon juice over them.
6. Fry each side about 4 minutes on high heat.
7. Fish will be opaque when done, and easily flaked with the spatula. The sides should both look golden and crispy.

Skillet potatoes

Ingredients
4 golden potatoes, halved and sliced thin
½ red onion chopped
½ tsp cumin powder
Salt and pepper to taste
Dash of sugar
½ jalapeno chopped (optional)
½ tbsp. olive oil
 
Directions
Heat oil, add red onion, jalapeno and all seasonings. Saute till onion is golden brown. Add potatoes. Cover and cook till potatoes are done.

Sauteed Brussels Sprouts

http://www.marthastewart.com/316075/sauteed-brussels-sprouts
Ingredients
1/4 cup extra-virgin olive oil
2 pints brussels sprouts (2 pounds total), trimmed and halved lengthwise
Coarse salt and ground pepper
2 tablespoons fresh lemon juice

Directions

In a large skillet, heat oil over medium-high. Add brussels sprouts, season with salt and pepper, and cook, stirring frequently, until caramelized, 8 to 10 minutes. Add 1/3 cup water and cook until evaporated, about 2 minutes. Add lemon juice and toss to coat. Serve immediately.

Saturday

Chicken pulao
http://www.sanjeevkapoor.com/chicken-pulao.aspx
Ingredients
Boneless chicken, 1 1/2 inch pieces 600 grams
Basmati rice, soaked 1 1/2 cups
Red chilli powder 1 teaspoon
Salt to taste
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Oil 4 tablespoons
Cumin seeds 1 teaspoon
Cloves 6-8
Green cardamoms 6-8
Bay leaves 2
Cinnamon 2 inch stick
Onions, sliced 2 medium
Tomatoes, chopped 3 medium
Yogurt 1/2 cup
Chicken stock 3 cups
 
Method
Take chicken pieces in a bowl. Add half red chilli powder, salt, half the ginger paste, half the garlic paste and mix. Keep it in the refrigerator for fifteen to twenty minutes to marinate. Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant. Add onions and sauté till lightly browned. Add the remaining ginger paste, garlic paste and red chilli powder. Stir and sauté for two minutes. Add tomatoes, salt, yogurt and continue to sauté for two minutes. Add rice, marinated chicken pieces and coriander leaves and mix well. Add chicken stock (or vegetable stock) and bring it to a boil. Cover, reduce heat and let it cook till both the chicken and rice are done. Serve hot.

September 16, 2012

Sunday

Easy French Dip Sandwiches

http://allrecipes.com/recipe/easy-french-dip-sandwiches

Ingredients

 1 (10.5 ounce) can beef consomme

 1 cup water

 1 pound thinly sliced deli roast beef

 8 slices provolone cheese

 4 hoagie rolls, split lengthwise

Chips

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.

2. Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.

3. Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.  Serve with chips

 

Monday

Spiced White Rice

http://www.foodnetwork.com/recipes/food-network-kitchens/spiced-white-rice-recipe/

Directions

Puree 1 bunch cilantro, 1/4 red onion, 2 garlic cloves, 1/2 cup beer, 1 tablespoon kosher salt and 1 teaspoon cumin in a blender. Fry the mixture in a pot with a few tablespoons of oil, stirring, until fragrant, 5 minutes. Add 2 cups long-grain rice; stir until glossy. Add 2 cups chicken broth and simmer for 20 minutes. Stir in 1 cup thawed frozen peas and carrots; let sit 5 minutes.

 

Oven-baked Salmon

http://www.foodnetwork.com/recipes/kathleen-daelemans/oven-baked-salmon-recipe/

Ingredients

12 ounce salmon fillet, cut into 4 pieces

Coarse-grained salt

Freshly ground black pepper

 

Directions

Preheat the oven to 450 degrees F. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.

 

Tuesday

Chicken potpie

http://allrecipes.com/recipe/chicken-pot-pie-i-2/

Ingredients

 4 skinless, boneless chicken breast halves

 1 (10.75 ounce) can condensed cream of chicken soup

 2 (15 ounce) cans mixed vegetables, drained

 1 recipe pastry for a 9 inch double crust pie

 

Directions

1. Boil or steam the chicken breasts until done. Dice.

2. Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.

3. Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.

 

Cinnamon apples

http://www.food.com/recipe/hot-baked-cinnamon-apples-77666

Ingredients

10 apples, cored, peeled and sliced thinly

2 teaspoons cinnamon

1 cup brown sugar

2 teaspoons lemon juice (optional)

1 dash salt

1 dash nutmeg

whipped cream (optional) or ice cream (optional)

 

Directions:

Preheat oven to 375°F. Place cut and peeled apples in a mixing bowl and gently mix all the ingredients together. Put apples in a non-stick pan; cover and place in the oven. Bake for 45 minutes, stirring at least once every 15 minutes. Once they are soft, cook for another few minutes to thicken the cinnamon sauce. I like to put everything into my baking dish and then mix it since there is less to clean up.

 

Wednesday

Spicy Beef with Shrimp & Bok Choy

http://www.eatingwell.com/recipes/spicy_beef_with_shrimp_bok_choy.html

Ingredients

1/4 cup Shao Hsing rice wine, (see Ingredient note)

1 1/2 tablespoons oyster-flavored sauce

2 teaspoons cornstarch

4 teaspoons canola oil, divided

3/4 pound sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced

1/4-1/2 teaspoon crushed red pepper

10 raw shrimp, (21-25 per pound), peeled, deveined and chopped

1 pound bok choy, preferably baby bok choy, trimmed and sliced into 1-inch pieces

Steamed white rice/cooked brown rice

 

Preparation

1.Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.

2. Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate.

3. Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute. Serve over rice.

 

Thursday

Chorizo Tacos

http://www.foodnetwork.com/recipes/emeril-lagasse/chorizo-tacos-recipe/index.html

Ingredients

1 pound chorizo, removed from the casings and crumbled

1/2 cup chopped yellow onions

1 teaspoon garlic

2 tablespoons chopped fresh cilantro

8 corn tortillas

 

Optional additional fillings/accompaniments:

Pico de Gallo

Guacamole

Roasted corn kernels

Grated peppered Monterey Jack or Mexican queso blanco

 

Directions

Heat a large skillet over medium-high heat. Add the sausage and cook until brown and the fat is rendered, about 5 minutes. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds. Remove from the heat and stir in the cilantro. Over a hot grill or in a clean skillet over high heat, heat the tortillas until warmed through and pliable. Divide the sausage filling among the warm tortillas and serve with desired accompaniments.

Mona’s note: I like to add baked crispy tater tots with the chorizo mix in the taco.

 

Friday

Sausage-Cauliflower Spaghetti

http://www.foodnetwork.com/recipes/food-network-kitchens/sausage-cauliflower-spaghetti-recipe/

Ingredients

Kosher salt

12 ounces spaghetti

3 tablespoons extra-virgin olive oil, plus more for drizzling

12 ounces sweet Italian turkey sausage, casings removed

6 cloves garlic, sliced

1 small head cauliflower, broken into small florets

1 bunch scallions, chopped

1 cup grated pecorino romano or parmesan cheese

 

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 2 cups cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes. Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes. Add the cauliflower and cook until the edges are browned, about 2 minutes. Add 1 cup of the reserved cooking water, cover and reduce the heat to medium. Cook until the cauliflower is tender, about 8 more minutes. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes. Add the spaghetti to the skillet along with the scallions. Drizzle with olive oil and season with salt. Toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 cup cooking water, if needed, to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among shallow bowls and drizzle with more olive oil, if desired.

 

Saturday

EGG CURRY

Recipe : serves 4

3 Tbsp. Spice 'N Flavor Egg Masala

2 Tbsp. vegetable or corn oil

2 cups sliced onions

1 Tbsp. finely chopped ginger

1 cup chopped tomatoes or 2 Tbsp. tomato paste

1/2 cup light cream, unsweetened coconut milk or sour cream (optional)

8 hard-boiled eggs, peeled and halved

1 Tbsp. chopped coriander (cilantro) leaves (optional)

 

Directions :

1. In a small bowl mix together Spice 'N Flavor Egg Masala, 1 tsp. salt and 2 Tbsp. water to make a paste and set aside.

2. In a medium pan or pot (non-stick is ideal) heat oil over moderate heat and saute onions, stirring, until soft and lightly browned, about 4 mins. Add ginger and spice paste and saute, stirring, until liquid has evaporated, about 3 mins.

3. Add tomatoes or tomato paste and 1/4 cup water and cook until tomatoes are soft and melted into sauce, about 5 mins. Add 1 cup water, cover mixture and simmer 5 to 7 mins.

4. Stir in cream, coconut milk or sour cream and simmer 3 mins. Add salt to taste.

5. Pour sauce into a large serving dish. Arrange egg halves in sauce, yolks facing up, and garnish with coriander leaves.

Serve hot with rice (steamed or pilaf) or with Indian bread such as puri or naan, pita bread or any other bread. May also be served over pasta.

Chef's Tip:

For a spicier curry, increase the amount of Indias Spice 'N Flavor Egg Masala (or add 1 or 2 chopped fresh green cayenne or serrano chili when sauteing ginger and spice paste in step 2).

For a heartier dish, add cubed boiled potatoes along with the cream in step 4.

September 9, 2012

Sunday

Garden Tuna pita sandwich

http://www.tasteofhome.com/Recipes/Garden-Tuna-Pita-Sandwiches

Ingredients

2 pouches (one 5 ounces, one 2-1/2 ounces) light water-packed tuna

3/4 cup 2% cottage cheese

1/2 cup chopped cucumber

1/4 cup reduced-fat mayonnaise

1/4 cup shredded carrot

2 tablespoons minced fresh chives

2 tablespoons minced fresh parsley

1/2 teaspoon dill weed

1/4 teaspoon salt

Dash pepper

6 whole wheat pita pocket halves

1 cup fresh baby spinach

6 slices tomato

Baked chips

 

Directions

In a small bowl, combine the first 10 ingredients. Line pita halves with spinach and tomato; fill each with 1/3 cup tuna mixture. Serve with chips.

 

Monday

Chicken Tortilla soup

3 chicken breasts

1 LARGE CANS CREAM OF CHICKEN SOUP

1 REG CANS CREAM OF CHEDDAR SOUP

1 REG CANS CREAM OF CELERY SOUP

1/2 REG CAN OF CHICKEN BROTH

1 CANS ROTEL TOMATOES WITH GREEN CHILIS

1/2 JAR PACE PICANTE SAUCE (MED)

1 1/2 TBS FRANKS HOT SAUCE

1 TBS PAPRIKA

1 TBS CHILI POWDER

SALT AND PEPPER TO TASTE

1 GREEN BELL PEPPER

1 RED BELL PEPPER

1 JALAPENO PEPPER

1 MEDIUM ONION

2 TBS GARLIC (FRESH OR CANNED IS FINE)

SOUR CREAM

MEXICAN BLEND CHEESE

TORTILLA CHIPS OR CORN TORTILLAS

 

BOIL CHICKEN BREASTS, COOL, CUT UP AND SET ASIDE. SAUTE ALL PEPPERS, ONION AND GARLIC IN OLIVE OIL UNTIL TENDER, MIX ALL INGRIENDIENTS TOGETHER IN SOUP POT, SIMMER FOR 1 HOUR, THEN ADD CHICKEN AND SIMMER ANOTHER HOUR. SLICE SOFT SHELL TORTILLA WRAPS IN STRIPS AND BAKE ON COOKIE SHEET 450 UNTIL CRISP AND SERVE ON TOP OF SOUP WITH A SPRINKLE OF MONTEREY JACK CHEESE OR A MEXICAN BLEND CHEESE AND SOUR CREAM. 

 

Tuesday

Beef Noodle Salad Bowls

http://thepioneerwoman.com/cooking/2011/05/beef-noodle-salad-bowls/

Ingredients

1 whole Sirloin Steak, 3/4 To 1 Pound

Kosher Salt To Taste

¾ cups Ponzo Or Regular Soy Sauce

3 Tablespoons Pure Sesame Oil

2 Tablespoons Olive Oil

2 Tablespoons Rice Wine Vinegar

1 teaspoon Hot Chili Oil (less If You Can't Handle Heat!)

2 cloves Garlic, Peeled And Minced Finely

2 teaspoons Minced Fresh Ginger

2 Tablespoons Packed Brown Sugar

½ cups Sliced Green Onion

8 ounces, weight Thin Noodles (I Used Thin Spaghetti)

Cilantro Leaves

 

Preparation Instructions

Season both sides of the sirloin with salt. Grill on an outdoor grill or indoor grill pan until medium rare. Remove from heat and set aside. In a bowl, combine ponzu (or soy), sesame oil, olive oil, rice wine vinegar, hot chili oil, garlic, ginger, and brown sugar. Mix to combine, then taste and adjust flavors/seasonings to your taste.

When steak is cool enough, place in a large plastic storage bag. Add 3 tablespoons of dressing. Seal bag tightly and place in fridge until needed. Cook pasta according to package directions. Drain and place in a bowl. Pour remaining dressing over the top and toss to combine. Finally, toss in green onions. Cover bowl with plastic wrap and refrigerate for at least a couple of hours or until cool. You can make the steak and noodles well in advance of when you want to serve. To serve, remove steak from storage bag and slice against the grain into thin strips. Drizzle a little ponzu (or soy) over noodles just to give it a little flavor boost, throw in plenty of cilantro leaves, and toss to combine. Serve strips of beef over mound of noodles, or throw it all into a bowl together. Serve with chopsticks if you have them.

 

Wednesday

Easy Pimento Cheese sandwiches

http://www.foodnetwork.com/recipes/sunny-anderson/easy-pimento-cheese-recipe/index.html

Ingredients

1/2 pound Cheddar cheese, shredded (recommended: Colby)

1/2 pound Pepper Jack cheese, shredded

1 (4-ounce) jar diced pimentos, plus 2 tablespoons juice

1/2 red onion, diced

1 cup mayonnaise

3 cloves garlic, finely minced

1 teaspoon hot smoked paprika

1/2 teaspoon ground celery seed

Salt and freshly ground black pepper

1 loaf white sandwich bread, sliced into diagonal pieces

Chips

 

Directions

In a medium bowl, combine cheeses, pimentos and pimento juice, onion, mayonnaise, garlic, paprika, and celery seed. Mix well and season with salt and pepper, to taste. Refrigerate until ready to serve. Transfer the cheese spread to a serving bowl and serve with the bread and chips

 

Thursday

Shrimp 'n Grits

http://www.publix.com/aprons/meals/AllRecipes/SimpleMeal.do?mealId=4448&mealGroupId=1000

Ingredients

1 cup quick-cooking grits

3 cups water

3 slices bacon

1 (16-oz) bag frozen gumbo vegetable blend (okra, corn, peppers, onions, celery)

12 oz peeled/deveined shrimp (thawed)

1 (14.5-oz) can diced tomatoes with garlic/onion (drained)

1 cup heavy whipping cream

1 teaspoon Creole seasoning

4 green onions, thinly sliced

 

Steps

1. Place grits and water into microwave-safe bowl; cover and microwave on HIGH 8–10 minutes, stirring once.

2. Preheat large sauté pan on medium-high 2–3 minutes. Cut bacon into bite-size pieces. Place bacon in pan (wash hands); cook 4–6 minutes or until crisp.

3. Stir gumbo vegetables into bacon; cook 1–2 minutes. Stir in remaining ingredients (except onions); cook 3–4 minutes or just until shrimp turn pink and opaque. Meanwhile, slice green onions.

4. Stir grits before serving. Serve shrimp over grits; sprinkle with green onions.

 

Friday

Chicken With Sun-Dried Tomato, Eggplant and Basil

http://www.foodnetwork.com/recipes/chicken-with-sun-dried-tomato-eggplant-and-basil-recipe2/index.html

Ingredients

4 tablespoons extra-virgin olive oil

1 baby eggplant, halved

Kosher salt

1 tablespoon pine nuts

4 thin chicken cutlets (about 1 pound total)

Freshly ground pepper

All-purpose flour, for dredging

3 cloves garlic, sliced

1/4 cup sun-dried tomatoes packed in oil, drained,rinsed and roughly chopped

1/4 cup fresh basil leaves, torn

1/2 cup low-sodium chicken broth

1/4 cup ricotta cheese

Rustic bread, for serving

 

Directions

Drizzle 1 tablespoon olive oil over the eggplant halves in a microwave-safe bowl and sprinkle with salt. Cover with a microwave-safe plate and cook on high for 5 minutes. Meanwhile, toast the pine nuts in a skillet over high heat, about 1 minute; transfer to a bowl and add the remaining 3 tablespoons olive oil to the skillet. Season the chicken cutlets with salt and pepper and dredge in the flour, shaking off the excess. Add to the skillet and cook until brown on one side, 2 to 3 minutes. Flip the chicken, add the garlic and cook 2 more minutes. Remove the eggplant from the microwave, cool slightly and slice into chunks. Reduce the skillet heat to medium-low; add the sun-dried tomatoes, eggplant, basil, nuts and chicken broth to the skillet and bring to a simmer. Transfer the chicken to plates; top each with ricotta and the eggplant mixture. Serve with the bread.

 

Saturday

Tilapia Masala with Rice

http://www.foodnetwork.com/recipes/food-network-kitchens/tilapia-masala-with-rice-recipe/index.html

Ingredients

1 cup basmati rice, rinsed

Kosher salt

1/2 cup frozen peas

3/4 cup plain yogurt

1 small clove garlic, chopped

1 1-inch piece ginger, peeled and chopped

1 tablespoon fresh lime juice, plus lime wedges for serving

1/4 teaspoon ground cumin

1/4 teaspoon cayenne pepper

4 6-ounce tilapia fillets

2 tablespoons unsalted butter, melted

1 tablespoon chopped fresh cilantro or mint

 

Directions

Bring the rice, 1 1/3 cups water and 1/4 teaspoon salt to a simmer in a saucepan over medium-high heat. Reduce the heat to low, cover and cook 15 minutes. Remove from the heat and add the peas; cover and set aside. Puree 1/2 cup yogurt, the garlic, ginger, lime juice, cumin, cayenne and 3/4 teaspoon salt in a food processor. Transfer all but 3 tablespoons of the mixture to a large bowl. Pierce the fish a few times with a fork and season with salt; add to the bowl and toss. Marinate 15 minutes. Preheat the broiler. Place the fish on a broiler pan; top with the marinade and butter. Broil until opaque, 6 to 8 minutes. Mix the remaining 1/4 cup yogurt, the cilantro, and salt to taste with the yogurt mixture. Serve the fish and rice with the yogurt sauce and lime wedges.