Sunday, January 31, 2010

Pan-Seared Salmon

Half of our family loves fish, and the other half hates it.  Every once in a while we will do two different meals so those of us who don't like fish can eat something we like.  Here is a simple salmon recipe that Vince likes to do.

6 skinless, boneless salmon fillets
Olive oil
Salt, to taste
Pepper, to taste

Rub salt and pepper all over the salmon.
Put enough oil to cover the bottom of the pan and heat over medium-high heat.  When oil is hot, add the salmon in a single layer and cook until browned on both sides (about 2 minutes per side depending on how thick they are)  Reduce the heat to medium and continue to cook, turning only one more time until the salmon is a pale pink in the middle.  Serve immediately.

Saturday, January 30, 2010

Orange Chicken Wings

We bought some Panda Express Orange Chicken Sauce and tried it out on wings.  We served it with rice.  It was SO good!  I forgot to get a picture before we ate, so this isn't the best pic, but it shows just how yummy they look.

Chicken Wings
Panda Express Orange Chicken Sauce

Thaw wings and spread them out on a cookie sheet in a single layer.  Bake in 350 degree oven for approximately 35 minutes.  Drain juice off pan and cook again for 15 more minutes.  Take out of oven and transfer to a tupperware type bowl with a lid.  Pour the amount of sauce you would like on them, put the lid on and shake the bowl.  Transfer chicken back to the cookie sheet and cook for 15 more minutes.

Monday, January 25, 2010

Pineapple Teriyaki Pork Chops

This is another recipe from Biggest Loser Family Cookbook and again my kids loved it.  They all wanted to have the leftovers for lunch tomorrow.  I tripled the recipe so we had leftovers and served it with brown rice, which is one of my favorites.

8 trimmed boneless pork loin chops about 3/4" thick.
2 tsp garlic powder
Salt, to taste
Pepper, to taste
1/3 cup honey teriyaki marinade and sauce
1 20-ounce can pineapple slices, drained

Preheat the broiler.  Line a small baking sheet with aluminum foil and lightly spray with olive oil.

Season the pork chops with thegarlic powder, salt,a nd pepper.  Place the chops, not touching, on the prepared baking sheet and broil about 3" fromt he heat for about 2 minutes each side (be sure to leave the oven door open a crack when broiling)  Turn the chops and brush or spread 2 tsp of teriyaki marinade evenly over the top of each.  Top with pineapple slices.  Broil for 3 to 5 minutes longer, or until the pineapple and glaze brown lightly and the pork is barely pink inside.  Serve immediately.

Sunday, January 24, 2010

Grilled Chicken Parmesan from The Biggest Loser Family Cookbook

I didn't eat this one because I was not feeling well, but I also didn't get a picture of it because before I could dish some up to take a picture, the kids had devoured it.   I am taking it that this is a "keeper" recipe.  As the title says, I got the recipe out of my Biggest Loser Family Cookbook.  It has some really good recipes that I plan on trying.  For the sauce, I made a quadrupal batch last week and froze it in 4 different containers.  This way, when I need the sauce, I just put it in a pan and thaw it.  It is yummy too.  Hope you enjoy it.  I served it with Pasta but you can also serve with salad.

Grilled Chicken Parmesan
4 boneless, skinless chicken breasts
Salt, to taste
Pepper, to taste
Olive oil
2 cups Main Event Marinara (recipe below)
1/2 c. shredded mozzerella cheese

Preheat the oven to 350 and preheat a grill to high heat.

Lightly brush both sides of the chicken with olive oil and season with salt and pepper.  Grill the chicken, turning once, for 3 to 5 minutes per side, or until it is no longer pink inside and juices run clear.  Transfer to a baking dish.

Heat the sauce on low in the microwave until warm.  Top each breast with 4 T. marinara sauce, followed by 1/4 of the mozzarella cheese.  Bake the chicken for 3 to 5 minutes, or just until the cheese is melted.

Main Event Marinara Sauce
1 cup minced yellow or white onion
2 T. freshly minced garlic
1 (28 ounce) can crushed tomatoes
1/4 cup water
2 T. no-salt-added tomato paste
2 tsp. honey
2 T dried oregano
2 tsp dried basil
1/2 tsp crushed red pepper flakes
Salt, to taste

Spray a medium nonstick saucepan with olive oil spray and place over medium heat.  Add the onion and garlic and cook until just becoming tender (they should not brown), 4 to 6 minutes.  Reduce the tomato paste, honey, oregano, basil, and pepper flakes until well combined.  Cover and cook, stirring occasionally, for at least 1 hour.  Season with salt, if needed.

Chicken Fettecinni or Italian Chicken

1 stick butter
1 packet Italian seasoning
2 chicken breasts
1 can cream chicken soup
1 8 oz pkg cream cheese
1/2 cup water

put chicken, butter and Italian seasoning in slow cooker on low for 3 hours (if chicken is frozen a little longer).
Take chicken out, cut in cubes and put back in.
Add water, soup, cream cheese stir.
Cook just until it's hot again - about 1/2 hour.
Serve over cooked noodles or rice (I like egg noodles best with it)

Sunday, January 10, 2010

Mom's Beef Roast

2 T flour
1/4 tsp pepper
3-4 lb roast
1/4 c vegetable oil
1 can cream of chicken soup
1/2 c apple juice
1 envelope onion soup mix

Mix flour and pepper (and a little salt if you want); rub flour mixture on roast.
Brown beef in oil.
Mix cream of chicken soup, apple juice and onion soup mix.
Put everything in a slow cooker and cook at 225 or low until beef is tender.
(5-6 hours)

You can also add cut potatoes and carrots about 2 hours into cooking.

Sunday, January 3, 2010

Easy Peasy Tri Tip Roast

K... so in an effort to keep Shawna off my back here's a recipe for the blog

Go to Costco and buy a Tri-Tip roast and a shaker of Montreal Steak Seasoning.

Come home and rub the seasoning onto the roast. Do not be shy use plenty and completely cover all sides of the meat.

Heat up your BBQ grill to medium high(you might want to do this step before you apply the seasoning.

(are you still with me?)

Put the meat on the grill and turn it every 5 minutes for 45 minutes. Do not poke or cut into the meat. Just turn it over and over for 45 minutes. (make sure you have plenty of seasoning so as you turn the roast and lose some of the spices, you still have enough to make the beef yummy.

Remove the meat from the grill and let it rest 10 minutes.

Yer done and its tasty....