sautéed tilapia with lemon-peppercorn pan sauce
Posted by Peter Owen | Filed under food, recipe
Diana and I FINALLY cooked fish the other night using this recipe and it was excellent! I was so excited to finally cook fish. Diana has recently become more accepting of fish in general and tends to like the lighter fish. I can’t wait to cook this one again. This recipe was very easy and quick. Great when you just want to get something on the table in 30-45 mins. We had cous cous with this recipe, which is extremely easy and quick to make (10 mins). I think we also had salad.
Yield
2 servings (serving size: 1 fillet and 2 tablespoons sauce)
Ingredients
* 3/4 cup fat-free, less-sodium chicken broth
* 1/4 cup fresh lemon juice
* 1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed
* 1 teaspoon butter
* 1 teaspoon vegetable oil
* 2 (6-ounce) tilapia or sole fillets
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 cup all-purpose flour
* 2 teaspoons butter
* Lemon wedges (optional)
Preparation
Combine first 3 ingredients.
Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.
While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.
Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.
Nutritional Information
Calories: 282 (26% from fat)
Fat: 8.3g (sat 3.2g,mono 2g,poly 2.1g)
Protein: 35g
Carbohydrate: 15.3g
Fiber: 0.8g
Cholesterol: 92mg
Iron: 1.5mg
Sodium: 739mg
Calcium: 43mg
Sautéed Tilapia with Lemon-Peppercorn Pan Sauce Recipe – MyRecipes.com.
Tags: fish, lemon-peppercorn, pan sauce, recipe, sautéed, tilapia
pressed cubano with bacon
Posted by Peter Owen | Filed under food, recipe
I wasn’t so sure about this recipe at first because I don’t typically like having a sandwich for dinner. I was very surprised by this recipe. It has the perfect mix of flavors of the sweet Hawaiian rolls and the dill pickles, the bacon (BACON!) and the swiss cheese. I would recommend this to anyone. The next time we make it, we will probably finish it in about half the time it took us. I can’t wait. I’d also like to get a sandwich presser at some point just because warm sandwiches are awesome.
Yield
4 servings (serving size: 1 sandwich)
Ingredients
* 1 teaspoon extravirgin olive oil
* 1 garlic clove, minced
* 4 (3-ounce) Hawaiian rolls, sliced in half horizontally
* 2 tablespoons yellow mustard
* 8 (1/2-ounce) slices reduced-fat Swiss cheese, divided
* 4 bacon slices, cooked and halved
* 12 dill pickle slices
* 2 teaspoons minced fresh cilantro
* 6 ounces thinly sliced 33%-less-sodium ham
* 2 ounces thinly sliced deli roasted turkey breast
Preparation
Combine oil and garlic.
Spread cut sides of rolls evenly with mustard. Place 1 cheese slice, 2 bacon halves, 3 pickle slices, and 1/2 teaspoon cilantro on bottom half of each roll. Divide ham and turkey evenly among bottom halves of rolls; top each serving with 1 cheese slice and top half of roll. Brush garlic oil evenly over outside of rolls.
Heat a large nonstick skillet over medium heat. Add 2 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches, and press gently to flatten. Cook 3 minutes on each side or until cheese melts and bread is toasted (leave cast-iron skillet on sandwiches while they cook). Repeat with remaining sandwiches.
Nutritional Information
Calories: 432 (30% from fat)
Fat: 14.5g (sat 6.3g,mono 4.1g,poly 1.2g)
Protein: 27.1g
Carbohydrate: 47.6g
Fiber: 2.8g
Cholesterol: 49mg
Iron: 3.1mg
Sodium: 1053mg
Calcium: 292mg
Pressed Cubano With Bacon – MyRecipes.com.
Tags: pressed cubano with bacon, recipe, sandwich
asian noodle toss recipe
Posted by Peter Owen | Filed under food, recipe
Diana found this recipe in a physical magazine we had (probably from my mom) and we decided to try it the other night. It was very quick and pretty tasty. Definitely worth doing again. Printable
Ingredients:
* 8 ounces uncooked thin spaghetti
* 1 package (10 ounces) julienned carrots
* 1 package (8 ounces) sugar snap peas
* 2 cups cubed cooked chicken
* 1 can (11 ounces) mandarin oranges, undrained
* 1/2 cup stir-fry sauce
Directions:
Cook spaghetti according to package directions. Stir in carrots and peas; cook 1 minute longer. Drain; place in a bowl. Add the chicken, oranges and stir-fry sauce; toss to coat. Yield: 5 servings.
Nutrition Facts:
One serving: 1-1/2 cups
Calories: 346
Fat: 5 g
Saturated Fat: 1 g
Cholesterol:50 mg
Sodium: 73 mg
Carbohydrate: 49 g
Fiber: 4 g
Protein: 24 g
Asian Noodle Toss | Taste of Home.
Tags: asian noodle toss, recipe
turkey sausage-stuffed manicotti recipe
Posted by Peter Owen | Filed under food, recipe
Diana cooked this dish for me Monday night and it was delicious! It’s great for leftovers too and it probably freezes well. We prepared a little more than it says since we had a little extra of everything. This is one of those recipes that when you have people over, you still have leftovers. It’s very filling. Below is the recipe. I hope you can enjoy it as much as we did!
Yield
10 servings (serving size: 1 stuffed manicotti)
Ingredients
* 10 uncooked manicotti
* Cooking spray
* 1 pound sweet turkey Italian sausage (We used Butterball turkey sausage)
* 1 1/2 cups chopped onion
* 1 cup chopped green bell pepper
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 cups fat-free milk
* 1/8 teaspoon black pepper
* 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
* 2 cups tomato-basil pasta sauce (such as Newman’s Own)
* 1/4 cup (1 ounce) grated fresh Parmesan cheese
Preparation
1. Cook pasta according to package directions, omitting salt and fat.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Add onion and bell pepper to pan; sauté 5 minutes or until tender.
3. Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. Remove from heat; gradually add milk, stirring with a whisk. Return pan to heat; bring to a boil. Cook 6 minutes or until thickened, stirring constantly with a whisk. Remove from heat; stir in black pepper. Add 1/2 cup milk mixture to sausage mixture; stir well.
4. Preheat oven to 350°.
5. Spoon about 1/3 cup sausage mixture into each manicotti; arrange manicotti in a single layer in a 13 x 9–inch baking dish coated with cooking spray. Sprinkle mozzarella over manicotti; spread remaining milk mixture evenly over mozzarella. Top milk mixture with pasta sauce, spreading to cover. Sprinkle with Parmesan. Bake at 350° for 35 minutes or until bubbly.
Nutritional Information
Calories: 292
Fat: 11.5g (sat 4.9g,mono 3.5g,poly 1.8g)
Protein: 19.6g
Carbohydrate: 25.8g
Fiber: 1.4g
Cholesterol: 57mg
Iron: 1.8mg
Sodium: 719mg
Calcium: 193mg
via Sausage-Stuffed Manicotti Recipe – Pasta – MyRecipes.com.
general tso’s chicken recipe
Posted by Peter Owen | Filed under food, recipe
Ingredients
* 3 lbs boneless skinless chicken breasts, cut into chunks
* 2 cups green onions, sliced Note: I did not use these since I don’t really care for them.
* 8 small dried chilies, seeds removed (bird pepper or thai chilies are good) Note: I didn’t use these because I forgot to pick them up from the store. But I will try them next time.
Cornstarch slurry
* 1/4 cup soy sauce
* 1 egg, beaten
* 1 cup cornstarch
Sauce
I used a General Tso’s Sauce I found in Schnuck’s, but on this recipe they tell you how to make your own. The link to the recipe I edited is at the bottom.
1. Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. Add it to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to raise the temp of the oil by cooking too many at a time. I cooked as many as would fit in my skillet at once.
2. Drain on paper towels. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
3. In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. I skipped this step since I didn’t have these.
4. Add green onions and hot peppers and stir fry about 30 seconds. I skipped this step.
5. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. I skipped this step.
6. Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays. I really skipped this step too. I just poured the sauce over the chicken and rice.
7. I steamed some broccoli to go with the meal as well.
Another thing to note is that some recipes call for thigh meat, which we did not use because we have an aversion to it after a few kitchen mishaps. That’s why we liked this recipe with chicken breasts.
I edited this recipe: General Tso’s Chicken Recipe : Recipezaar.
Tags: general tso's chicken, recipe
Jessica Alba’s Chicken Enchiladas
Posted by Peter Owen | Filed under food, recipe
I know what you’re thinking.. Jessica Alba?! WTF? But really these are pretty good and of course you can make some tweaks. I followed the directions pretty closely and they turned out really well. I’ve made them at least three times now. Below is the recipe from Epicurious.com.
Yield: 4 Servings
Ingredients:
4 cups chicken stock
4 boneless, skinless chicken breasts (about 5 oz each), cut into strips
1 jalapeño pepper (we have used both jalapeno and serano)
1 clove garlic (We used more like 3 cloves)
1 jar (12 oz) salsa
1 cup shredded lowfat cheddar
1/2 cup shredded lowfat Monterey Jack
1/2 cup chopped fresh cilantro
1 can (2.25 oz) sliced black olives, drained
1 can (16 oz) traditional enchilada sauce
1 can (16 oz) green chile enchilada sauce
Mexican hot sauce
Cayenne pepper
Vegetable-oil cooking spray
8 corn tortillas (6 inches across)
Directions:
Heat oven to 425°. In a medium pot, boil stock, chicken, jalapeño and garlic 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in salsa and set aside. In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside. In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste. Stir until simmering. Set aside. Coat an 11″ x 13″ casserole pan with nonstick spray. Microwave tortillas 20 seconds. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining 1/4 cup Monterey Jack. Bake 20 minutes. Serve with remaining sauce on the side.
Tags: chicken enchiladas, food, jessica alba, recipe
