Saturday, April 24, 2010

Tilapia with Red Onion, Olives, and Feta- In a Pouch!

I have been saving four fillets of tilapia in the freezer for a little while for foil packets on the grill. Finally, one free night we were already to grill after Ron's Honor Flight board meeting (check out this group- they are amazing!). The meeting ran a bit over so these went into the oven. Next time we grill! Not that this wasn't delicious! Enjoy!
1 lbs tilapia fillets, about 4 fillets
1/2 red onion, sliced thin
1/4 cup sliced black olives
1/2 cup feta (I used reduced fat)
1/2 tsp garlic powder
1 tsp dried dill
salt & pepper

Preheat over to 350 degrees. Lay out two pieces of aluminum foil. Spray foil with PAM so the fish won't stick. In a medium saute pan, cook onions till tender. Place two pieces of fish in the center of each piece of foil. Season with salt, pepper, garlic powder, and dill. Top with onions, olives, and feta. Make a pouch for the fish. Bring long sides together and secure. Then secure the end by rolling to center. Place fish on a baking sheet. Bake for 25-30 minutes until fish is white and tender.

Sunday, April 18, 2010

Chicken with Chile Cheese Rice

Sometimes chunks of chicken in a dish can be hit or miss for me. I really like shredded chicken. This recipe is modified from the original recipe, and is absolutely delicious. I shredded my chicken rather than cut it into chunks, and I used only two jalapenos. I loved this recipe and it re-heats really well. I will defiantly be making this one again! Enjoy!

1 lb boneless skinless chicken breast
1 medium onion, chopped
2 small jalapenos, diced
4 gloves of garlic, minced
2 1/2 cup chicken broth
3 can (about 13 1/2 oz) mild diced green chiles
1 cup reduced fat colby jack cheese
1 cup fresh cilantro, chopped
1 cup uncooked brown rice

Boil chicken in water and shred when completely cooked. Set aside. Spray large skillet with PAM. Add onion, garlic, and jalapenos to pan. Set heat to medium, and cook, stirring frequently, until onion is translucent, about 5 minutes. Add rice and cook, stirring, 1 minute more, then pour in broth and bring to a boil. Boil rice 5 minutes, then reduce heat to a simmer, cover pan, and cook 20 minutes. Return chicken to the pan and cook until rice is tender, liquid is absorbed, and chicken is cooked through, about 5 minutes. Remove pan from heat and stir in chiles, cheese, and cilantro until cheese is melted. Garnish with a sour cream and chopped cilantro.

Wednesday, April 14, 2010

Pork Paprikash

I wanted to make a chicken paprikash for awhile now. However, I saw a recipe for PORK paprikash on Martha Stewart's website and I was sold! This was really yummy. I love cream tomato sauces, and it was a change to have pork with pasta! Enjoy!

Coarse salt and ground pepper
8 ounces wide egg noodles
1 tablespoon butter, cut into pieces (I didn't use this, but you can butter the noodles if you like)
1 pork tenderloin (about 1 pound), excess fat and silver skin removed, halved lengthwise, then cut
2 tablespoons sweet paprika
2 tablespoons olive oil
1 medium onion, chopped
1 can (14 ounces) whole peeled tomatoes in juice
1/2 cup sour cream (I used lite)
Chopped parsley, for garnish (optional)


Bring a large pot of salted water to a boil. Cook noodles until tender; drain and return to pot. Stir in butter (optional); cover and set aside. Meanwhile, in a medium bowl, combine pork with 1 tablespoon paprika; season with salt and pepper, and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high; cook pork, tossing occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer to a plate (reserve skillet). Return skillet to stove; reduce heat to medium. Add remaining tablespoon oil and onion; cook until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes with their juice, and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, until sauce is slightly thickened, breaking up tomatoes with a spoon, 2 to 4 minutes. Remove skillet from heat, and stir in sour cream; season with salt and pepper. Serve paprikash over noodles, garnished with parsley, if desired.

Monday, April 12, 2010

Chicken Dumpling Soup

Hot soup season is almost over! I had to sneak this soup in one last time before we are in full spring mode. I made this for my family and friends Sunday night for our weekly Pacific viewing. Someone actually told me it was the best chicken soup they ever had. Enjoy! (or keep it on your list for fall).

2 lbs bone-in chicken breasts (skin removed)
Bouillon (I use better than bouillon paste. If you use cubes I would use 5-6)
Water (enough to cover chicken- you may add more as you go)
1 lb carrots, sliced
2 cups celery, sliced
1 medium onion, chopped
1 1/2 tsp salt
1 tsp black pepper
1 tsp rubbed sage
1 tsp ground thyme
1 tsp poultry seasoning

3 eggs
3/4 cup flour
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp lemon zest

Place chicken breasts in your soup pot. In a separate bowl, mix bouillon paste with water and pour over chicken. If you do not use the paste, add regular water and cubes to pot. Simmer chicken until it begins to fall apart. Remove chicken from broth and shred. Add shredded chicken to broth. Add all veggies and spices. Stir well. You may want to add a little extra water at this point. Cook med-low till veggies are tender. While veggies are cooking mix all dumpling ingredients together. The consistency should be like a thick pancake batter (should thickly coat your spoon and drip a bit off the end). Increase heat and allow soup to simmer. Spoon small amounts of batter into soup (about 1/2 tablespoon- you can do larger depending on how large you like your dumplings). Simmer until dumplings float to the top.

Tuesday, April 6, 2010

Meat Lasagna with Spinach and Fresh Mozzarella

If I can brag for a moment... I love my meat sauce recipe. However, I never used it in lasagna. I always wanted to, but it's usually Ron and I eating so it would take forever for us to eat an entire pan of lasagna. We were going over to my parents house to watch HBO's Pacific with some friends, and the timing was perfect. You will not be disappointed with this lasagna. Delicious. Enjoy!
1 recipe for meat sauce (I actually doubled the recipe- which i would recommend)
25 oz ricotta cheese
1 lb fresh mozzarella, sliced thin
3 cups fresh spinach, chopped
3 Tbl fresh grated Parmesan cheese
1 egg
2 Tlb fresh Italian parsley, chopped
12 cooked lasagna noodles


Pre-heat oven to 350 degrees. Cook lasagna noodles. Be sure to cook the noodles a little less than al dente, mushy noodles=gross. In a separate bowl, mix ricotta, Parmesan, egg, and parsley. Mix well. In a 9X13 baking pan spread meat sauce to create a thin layer. Place 4 noodles over the sauce. Layer ricotta mixture, 1/3 mozzarella cheese, 1/3 spinach, and 1/3 sauce. Repeat ricotta, mozzarella, spinach, and sauce for the second layer. For the third layer, place noodles over the sauce, add ricotta, spinach, and remaining sauce. Top with remaining mozzarella cheese slices. Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 15 minutes (the cheese might stick a little but just scrape it back on the lasagna). Remove from oven, and allow lasagna to cool for 15-20 minutes (this is very important, or you will have one hot mess).

Saturday, April 3, 2010

Beer Can Chicken

Beer Can Chicken = Deliciousness. Normally, this is done on the grill with a can of beer. However, my grill isn't big enough. So, lucky for me I found the ceramic contraption below to satisfy my craving for this yummy chicken. You can find one for your very own at Amazon. This is super easy to make, and you can use all different types on liquids. The company that makes the cooker suggested Dr Pepper. I think that will be next on the list! Enjoy!
1 whole chicken
1 can beer of choice (I used Miller Lite)
Montreal seasoning (you can use anything you like)

Season chicken with salt and pepper. Rub your favorite seasoning outside and inside the bird. Pour beer into liquid well. Secure chicken over liquid well- legs down. Make a foil plug and place in the neck of the chicken. Place chicken in the oven. Set over to 350 degrees (you do not need to pre-heat). Cook 1-1 1/2 hours. Serve and devour.

Friday, April 2, 2010

Crazy Mixed Up Beans and Rice (And Chicken Sausage too!)

As you may have noticed I like rice a lot, and beans, AND chicken sausage. I could literally live off rice and beans, and be completely happy. When I was in Puerto Rico last year I would eat rice and beans almost twice a day. I would save any dinner leftovers, and eat it for breakfast with a poached egg on top. Yum. I miss Puerto Rico. Anyways, this dish came together one night when I was at a loss of what to make for dinner. It turned out delicious. And yes, I did eat some of the leftovers for breakfast with a poached egg on top. Enjoy!

1 package of chicken sausage, sliced into bite size pieces (I used garlic & herb, but you can use any kind you like)
1 onion, diced
1 small tomato, diced
1 small jalapeno, diced
1 can black beans
1 can great northern beans
2/3 cup chicken broth
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp chili powder
1/4 tsp cumin
1/2 tsp thyme
4 cups cooked brown rice

In a large skillet combine sausage, onion, jalapeno, and tomato. Cook on medium heat until vegetables are soft. Add all spices. Allow sausage and veggies to saute for about 5 minutes. Add chicken broth and beans. Reduce heat to medium-low and allow mixture to thicken for about 15 minutes stirring frequently. When the sauce has thickened, add the rice and mix well.