My Favorite Recipes and Restaurants » Main Dish

Mediterranean Chicken

slmetcal — Sun, 15 Nov 2009 12:41:56 +0000

Mediterranean Chicken

Ingredients

2 boneless, skinless breasts of chicken

2 cloves minced garlic

3/4 cup thawed, drained frozen spinach

1/4 cup white wine

4 ounces. Feta cheese, cut into 4 pieces

3 tablespoons Olive oil

1 can chopped drained Tomatoes,

1/2 cup finely chopped onion

1 teaspoon.dried basil

Directions

Cut a two inch pocket into the thickest part of each chicken breast.
Stuff each pocket with spinach and feta cheese and seal with a toothpick.
Season each breast well with salt and pepper. Heat oil over medium high heat and saute
the breasts until golden brown on all sides. Remove chicken to a plate and cover with tin foil.
Add onion to remaining oil in pan and cook for 2 minutes. Stir in garlic and cook for 30 seconds.
Stir in white wine and bring to a simmer. Stir in tomatoes and basil. Bring to a simmer and return chicken to the pan and cover. Simmer for 10 minutes. Remove lid and season sauce to taste. Serve with butter noodles tossed with parsley.

Lemon Herb Roasted Chicken

slmetcal — Sun, 15 Nov 2009 03:55:04 +0000

Lemon Herb Roasted Chicken
(Crockpot)

3-4 lb chicken
1/2 cup chopped onion
2 Tbs butter
juice of one lemon
1/2 tsp salt
1 Tbs fresh parsley (or 1 tsp dried)
1/4 tsp thyme
1/4 tsp paprika

Rinse chicken, pat dry, and remove any excess fat. Put the onion inside the chicken and rub the skin with butter. Put the chicken in the crockpot. Squeeze the lemon over the chicken and sprinkle with the salt, parsley, thyme, and paprika. Cover and cook on low 8-10 hours.

Campbell’s Beef Taco Salad

slmetcal — Sat, 07 Nov 2009 14:00:00 +0000

Campbell’s Beef Taco Salad

From: Campbell’s Kitchen
Prep/Cook Time: 15 minutes
Serves: 4

Ingredients:

1 lb. ground beef
2 tbsp. chili powder
1 can (10 3/4 oz.) Campbell’s® Condensed Tomato Soup
8 cups salad greens torn in bite-size pieces
2 cups tortilla chips
chopped tomato
Sliced green onion
Shredded Cheddar cheese
Sliced pitted ripe olives

Directions:

COOK beef and chili powder in skillet until browned. Pour off fat. ADD soup and heat through. PLACE salad greens and chips on platter. Spoon meat mixture over salad greens. Top with tomato, onions, cheese and olives.

Suzanne’s Salmon Sauté with Pine Nut Couscous

slmetcal — Tue, 03 Nov 2009 00:00:00 +0000

My inspiration for this recipe came from my husbands favorite chicken dish. The story behind this recipe is that hubby and I were on a business trip staying in a hotel with a kitchenette. The kitchenette is very small so we do not have an oven to bake in. We do have a cook top and a microwave. I just could not get behind the idea of nuking salmon even though they are individually wrapped and package says they are microwavable. For those of you wishing to cut your prep time down can buy your veggies pre chopped if you choose. I do 9 times out of 10. For those who cannot eat pasta feel free to substitute Quinoa or Brown Rice if you wish. Another note you can cook your salmon a number of ways this was the easiest way considering all we had was a cook top and a microwave.

4 Salmon filets

1 red pepper chopped

1 yellow pepper chopped

1 green pepper chopped

parsley for garnish (Fresh or Dried) I use dried

1 box pine nut couscous (Quinoa or Brown Rice Can Be substituted)

1 pkg crumbled sundried tomato feta cheese

1 tbsp lemon juice

mrs dash garden herb seasoning no salt added season to taste

Cook your couscous rice or Quinoa in Chicken Stock following directions on the box.

Combine your feta cheese, peppers, and lemon juice and set aside.

Season with Mrs Dash and Sauté your Salmon until it flakes usually 10 min.

Once your couscous, rice, or Quinoa is done combine that with the

Feta, Pepper Mixture and garnish with Parsley. Top your fish with the

leftover Feta, Pepper Mixture.

Herb-Crusted Salmon with Spinach Salad

slmetcal — Fri, 25 Sep 2009 21:30:00 +0000

Dijon mustard gives the topping a nice kick and balances the richness of the salmon fillets. Lemon juice in the spinach salad offers another bright note.
Prep: 10 minutes
Total: 25 minutes
Ingredients

Serves 4

    * 3 slices white sandwich bread
    * 1 cup fresh parsley
    * 2 tablespoons olive oil
    * Coarse salt and ground pepper
    * 4 skinless salmon fillets (6 ounces each)
    * 2 tablespoons Dijon mustard
    * 3 tablespoons fresh lemon juice
    * 5 ounces baby spinach
    * 1/2 medium red onion, thinly sliced

Directions

   1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.
   2. Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
   3. Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.

Mediterranean Quinoa Salad

slmetcal — Fri, 18 Sep 2009 20:55:00 +0000

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 8
"Chicken breast cubes, feta cheese, and kalamata olives combine with quinoa in this salad that
is equally good warm or cold."
Ingredients:
2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts – cut into bite
size pieces
1 large red onion, diced
1 large green bell pepper, diced
1/2 cup chopped kalamata olives
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/2 teaspoon salt
2/3 cup fresh lemon juice
1 tablespoon balsamic vinegar
1/4 cup olive oil
Directions:
1. Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to
medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
Discard the garlic clove and scrape the quinoa into a large bowl.
2. Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa.
Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed.
Serve warm or refrigerate and serve cold.

Taco Casserole

slmetcal — Thu, 23 Jul 2009 16:01:00 +0000

When Making this I would put the olives on the side so those that do not like Olives like me could have the dish without the olives.

Taco Casserole

Ingredients

1 large package corn tortillas
1 can refried beans
1 can enchilada sauce
1 can black olives (optional)
1 pound ground beef
1 package taco season
1 can green chilies
1 jar taco sauce (liquid)
4 cups shredded cheese
Salsa

Preparation

In a large saucepan, brown the ground beef. Combine olives, taco season, green chilies,
and half jar of taco sauce with ground beef. Simmer for 5 minutes. In 9 by 13 pan layer bottom
with corn tortillas, add with meat mixture on top followed by salsa, and cheese.
Next layer the tortillas, beans, salsa and cheese. Top with tortillas, cheese and salsa (or taco sauce).
Cook for 35 minutes at 350 degrees.

Cajun Chicken with Peppers and Pasta

slmetcal — Tue, 21 Jul 2009 18:21:09 +0000

Cajun Chicken with Peppers and Pasta

Ingredients

4 chicken breasts, boneless and skinless
1 stick butter
4-5 Tbsp. cajon poultry seasoning
1 red pepper cut into match sticks pieces
1 yellow pepper cut into match stick pieces
1 green pepper cut into match stick pieces
1 can chicken broth
1 serving angel hair pasta, pre cooked
Flour for coating chicken
Vegetable spray

Preparation

Spray large frying pan with vegetable spray.
Put stick of butter and poultry seasoning in pan.
Heat until melted.
Meanwhile, cut chicken into bite-sized pieces and coat with flour.
When butter has melted, add chicken to pan and cook until brown.
Move chicken to one side of the pan and add all the peppers.
Cook for about 2 minutes. Add chicken broth a little at a time and cook until
the juices thicken up a bit. Add the angel hair pasta (remember to pre cook it!).
Cook for one minute and serve.

Campbells Beef Bourguignonne

slmetcal — Mon, 20 Jul 2009 17:04:48 +0000

from Campbell’s Kitchen
Prep Time: 10 min.
Cook Time: 8 hr.

Ingredients:

1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup

1 cup Burgundy or other dry red wine

2 cloves garlic, minced

1 tsp. dried thyme leaves, crushed

2 cups small whole mushrooms (about 6 ounces)

2 cups fresh or thawed frozen whole baby carrots

1 cup frozen small whole onion, thawed

1 1/2 lb. beef top round steaks, 1 1/2-inches thick, cut into 1-inch pieces

Directions:

Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions and beef in a 3 1/2-quart slow cooker.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
* Or on HIGH for 4 to 5 hours
Serves 6.

Crabmeat Casserole

slmetcal — Mon, 20 Jul 2009 11:00:48 +0000

I found this recipe from my local newspaper a few years ago. I did not have pimentos nor do I like them so I just omitted them from the recipe.

Main Dishes:
Crabmeat Casserole

Ingredients
1-1/2 tablespoons butter
4 tablespoons shredded cheese (your choice)
2 tablespoons flour
1 dash salt
1 dash pepper
1-1/2 cups whole milk
1 pimiento, chopped
1 can (4 ounces) mushroom pieces, sauteed in small amount of butter
1/2 pound imitation crabmeat, cut up
1 sealed package of saltine cracker crumbs
3 tablespoons butter or margarine, for topping

Instructions
In 2-quart saucepan, blend 1-1/2 tablespoons butter, cheese, flour, salt and pepper.
Add milk and cook over low heat to form sauce.
Saute mushrooms in small amount of butter.
Add the pimientos, mushrooms and crabmeat to the sauce.
Place mixture in a buttered 2-quart casserole.
Top with cracker crumbs (thick layer) and dot with 3 tablespoons butter.
Bake at 350 degrees until butter is melted and cracker crumbs browned.