Category: Main Dishes

Honey Soy Grilled Salmon – Regina

From Food Network:

  • 1/4 cup packed cilantro leaves
  • 2 scallions
  • 2 teaspoons vegetable oil
  • 1 teaspoon grated ginger
  • Kosher salt and freshly ground pepper
  • 4 center cut skin-on wild salmon fillets, about 6 ounces each
  • 2 teaspoons fresh lime juice
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons honey
  • 1/4 teaspoon black sesame seeds
  • 1 1/3 cups cooked edamame
  • Lime wedges, optional garnish

Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.

Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.

Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.

Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.

Copyright 2010 Television Food Network, G.P. All rights reserved

Chicken Cordon Bleu – Lilly

8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 8 1-inch strips
salt and pepper to taste
1 teaspoon dried thyme
1/4 cup melted butter

Preheat oven to 400 degrees F. Flatten each chicken breast with a meat mallet between sheets of plastic wrap to about 1/8 inch thickness. Roll up each piece of cheese and wrap in one ham slice so cheese is contained within ham slice. Sprinkle ham/cheese packets lightly with thyme, salt and pepper to taste. Roll up each chicken breast around a seasoned ham/cheese packet, tucking in ends and fastening with toothpicks. At this point, you can store in refrigerator for later if desired.

Place melted butter in a small bowl and place cereal crumbs in a separate shallow dish or bowl. Dip each chicken roll in butter, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9×13 inch baking dish. Bake at 400 degrees F for about 40 minutes or until chicken is golden brown and juices run clear. Serve with Cordon Bleu Sauce.

To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls (1/4 cup each).

Jambalaya – Lisa N.

2 teaspoons vegetable oil
1/4 lb. Skinless, boneless chicken breast, cut into bite-sized pieces
1/4 lb. Skinless, boneless chicken thighs, cut into bite-sized pieces
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup chopped smoked turkey sausage (4 oz.)
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 garlic clove, minced
1 1/2 cups uncooked long-grain white rice
2 3/4 cups fat-free, less-sodium chicken broth
2 teaspoons paprika
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 (14.5oz) can diced tomatoes, undrained
1/4 lb. Large shrimp, peeled, deveined & chopped
1/4 cup thinly sliced green onions

1. Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt & pepper and add to pan; cook 5 minutes or until lightly browned, stirring occasionally. Remove chicken, cover and keep warm. Add sausage to pan, cook 5 minutes or until lightly browned, stirring occasionally. Add 1 cup onion, bell pepper, celery & garlic; cover, reduce heat to low, and cook 12 minutes or until vegetables are tender, stirring occasionally.

2. Stir in rice; cook 2 minutes, stirring constantly. Add broth, paprika, thyme and red pepper; bring to a boil. Cover, reduce heat, & simmer for 15 minutes. Add chicken & tomatoes; cook, uncovered, 10 minutes or until liquid is absorbed. Stir in shrimp; cover & cook 5 minutes or until shrimp are done. Remove from heat, and let stand 5 minutes. Fluff with a fork. Sprinkle with green onions. Great for a crowd – serve with hot sauce.

Serves 6 – I’ve often doubled it because it holds and reheats well.

Baked Meatballs – Regina

1/2 pound ground pork
1/2 pound ground lamb
1/2 pound ground round
5 ounces frozen spinach, thawed & drained thoroughly
1/2 cup finely grated Parmesan
1 whole egg
1 – 1/2 teaspoons dried basil
1 – 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs, divided

Preheat the oven to 400 degrees F.

In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.

Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups.

Bake for 20 minutes or until golden and cooked through.

Asian Flavored Skirt Steak – Chris

1 three inch piece of ginger
2 large cloves of garlic, minced
2 teaspoons dark brown sugar
1/2 teaspoon ground cinnamon
1/4 cup dry sherry
3 tablespoons soy sauce
2 tablespoons extra virgin olive oil
Salt & Pepper
Skirt steak (or pork)

1. Peel ginger and grate.
2. Add all ingredients into a freezer zipper bag, shake and combine.
3. Place steak into bag, refrigerate from 36 to 48 hours.
4. Turn bag over to distribute marinade morning and evening.
5. Grill to doneness, let rest 15 minutes before slicing.

Muffuletta – Karen

(from the French Quarter’s Central Grocery in New Orleans)

1 large round Italian bread loaf
Olive oil
3 slices Genoa salami
3 slices center-cut ham
3 slices swiss cheese
3 sliced Provolone cheese
6 tablespoons top-quality olive salad

Slice the loaf in half horizontally, creating a top and bottom. Brush olive oil on the inside of the bread. Arrange the cold cuts on the bottom half in the order listed, then top them with the olive salad. Cut the sandwich into 2 or 4 wedges.

Serves 2 to 4.

Perfect Pork Tenderloin – Lisa N.

Turn oven onto 350 degrees
Take your pork tenderloin and place it in a glass dish.
Drizzle the pork tenderloin with white wine (can be cooking wine or the wine you are drinking)
Drizzle the pork tenderloin with Sesame Soy Ginger Vinaigrette
Place small pieces of garlic onto the pork.
Place a variety of peppers into the dish with the pork (red and yellow look good for color – make sure they are the small peppers)
When pork is half way with cooking add sliced apples to the top of the pork.
Drizzle again with the Sesame Soy Ginger Vinaigrette.

Once pork is completely cooked (depends on the size of pork and your liking of how cooked)
Let it sit for 10 minutes prior to cutting.

Good to serve with Cous Cous.

Ravioli Vegetable “Lasagna” – Lisa N.

Makes 4-6 servings

2 packages (12oz. Each) chopped frozen spinach, defrosted in microwave
2 tablespoons EVOO
4-6 garlic cloves, finely chopped
2 cans (15oz. each) quartered artichokes in water, drained well.

2 tablespoons butter
2 tablespoons flour
2 cups vegetable or chicken stock
1 cup cream or half-and-half
1 cup grated Parmigiano Reggiano cheese
1 tsp. nutmeg, freshly grated
Salt & pepper to taste
1 large package (24-28oz.) fresh ravioli, such as Contadina brand, in your favorite filling, such as wild mushroom or chicken & cheese.
1 lb. thin asparagus spears, trimmed of tough ends, cut on an angle into 2” pieces
2 cups shredded provolone or Italian 4-cheese blend

Bring pot of water to boil for ravioli. Meanwhile, drain defrosted spinach by wringing dry in a kitchen towel. Heat a medium skillet over medium heat. Add the EVOO and garlic and sauté 1 minute, then add spinach and artichokes and combine and heat through. Season with salt & pepper and place in a bowl. Place skillet back on heat and melt butter. Whisk in flour and cook 1-2 minutes. Whisk in stock and let bubble. Whisk in cream and Parmigiano cheese, season with nutmeg, salt & pepper and thicken 1-2 minutes.

Preheat broiler to high. Set rack about 8” from heat.

When water boils, add salt, then ravioli and cook, 4-5 minutes. (Ravioli should be less than al dente, – it will continue cooking when combined with sauce & vegetables. Place a colander over ravioli as it cooks, add asparagus and cover to steam while pasta cooks, 2-3 minutes., until just fork-tender, but still green. Remove asparagus and add to bowl with spinach and artichokes. Use colander to drain ravioli.

Brush olive oil onto the bottom of a medium-sized casserole or baking dish. Layer 1/3 of cooked ravioli, half of the cooked vegetables, and a few ladles of sauce. Place another layer of ravioli and rest of vegetables. Top with the last of the ravioli. Dot top of “lasagna” with any remaining sauce and cover liberally with shredded cheese. Brown in broiler, about 5 minutes, until cheese is golden and “lasagna” is heated through.

Southern Coastal Shrimp and Grits – Regina

2 servings cooked grits
2 tablespoons olive oil
1/2 cup diced tasso ham*
2 tablespoons diced leeks
2 tablespoons diced onion

2 tablespoons diced green peppers
20 medium to large shrimp, peeled and de-veined, with tails on
1 to 2 tablespoons white wine
1 cup heavy cream
Salt and pepper

*Cook’s Note: Tasso is a Cajun ham and is often hard to find outside of Louisiana, but you can find it at some specialty gourmet shops or by mail order. If not, you can substitute salt pork, pancetta, or prosciutto, but you will have to beef up your seasonings, as tasso is very flavorful. You can also use Andouille and the dish will be a bit spicey.

Cook grits according to package directions; set aside and keep warm. Heat oil in a large skillet over medium-high heat. Add tasso and saute until crisp. Add diced vegetables and saute until onions are translucent. Add shrimp and saute for 30 to 45 seconds, or until pink. Remove from the pan and set aside. Deglaze the pan with a little white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper, to taste.

Divide grits among 2 serving plates. Line plate edges with shrimp (10 shrimp per serving). Pour sauce over grits. Garnish with green onion tops. For a great party appetizer idea, use martini glasses to serve shrimp and grits, with the grits on the bottom and shrimp and sauce on top.

Turkey Chili – Susan

(from NY Times about 10 yrs ago – you should see the recipe condition)

1 T olive oil
2 lbs turkey meat, white & dark
2 cups coarsely chopped onions
2 T chopped garlic
1 large sweet red pepper, seeded & chopped
1 cup chopped celery
1 jalapeno pepper, cored/deveined/finely chopped (optional)
1 T fresh (chopped) or dried oregano
2 bay leaves
3 T chili powder (I use much less – to taste)
2 tsp ground cumin
3 cups canned crushed tomatoes (my version: I use 1 small can crushed tom’s & 1 large can diced tom’s so there are some chunks)
2 cups chicken broth (1 14-oz can)
Salt (I use 2 tsp) and freshly ground pepper (I use ½ tsp) to taste
2 cups canned red beans, drained (I use 2-3 cans)
2 cups shredded cheddar cheese (optional)
1 cup sour cream (optional)
Sliced lime for garnish (optional)

1. Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 min, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

2. Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder, and cumin. Stir to blend well. Cook for 5 minutes.

3. Add the tomatoes, chicken broth, salt & pepper. Bring to a boil; reduce heat & simmer, stirring occasionally, for 15 minutes.

4. Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese if desired, and sour cream and lime wedges too (optional).

Yield: 6 servings or more.

Moroccan Chicken Pilaf – Karen

2 tablespoons olive oil
1/3 cup blanched whole almonds
1 cup small diced onion
1/2 cup small diced carrot
1/2 teaspoon cinnamon
1 cup long grain rice
3 cups chicken stock
1/3 cup golden raisins
2 teaspoons orange zest
1/4 teaspoon cayenne pepper
1 whole roasted chicken, cut into quarters
2 tablespoons chopped chives

Preheat the oven to 375 degrees. Lightly oil a 1 1/2 quart oven-proof casserole dish. In a large skillet, heat the olive oil and saute the almonds until they are golden and become fragrant, about 2 minutes. Add the onions, carrots and cinnamon and stir well, cooking for 3 minutes. Add the rice and cook for 1 minute, stirring to make sure all the kernels are coated with oil. Add the stock, raisins, orange zest and cayenne pepper and bring to a boil. Place the mixture into the casserole dish and bake for 45 minutes. Remove the rice from the oven and place on a large platter. Place the roasted chicken on top of the rice. Garnish with chopped chives.