Mediterranean Mahi Mahi Easy Dinner

1 medium onion, chopped
1 medium green pepper, chopped
4 ½ teaspoons olive oil, divided
1 garlic clove, minced
¾ cup salsa
½ cup white wine or chicken broth
¼  cup halved Kalamata or Greek olives
½ teaspoon Greek seasoning
4 mahi mahi bnls sknls fillets (6 oz each)
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup crumbled feta cheese

Preheat oven to 425 degrees F.  In a large ovenproof skillet, sauté onion and green pepper in 1 ½ teaspoons oil until tender.  Add minced garlic; sauté 1 minute.
Stir in the salsa, wine, olives & Greek seasoning.  Bring to a boil.  Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened.  Transfer to a bowl; set aside.
Sprinkle mahi mahi with salt and black pepper.  In same skillet, lightly brown fillets in the remaining oil 2 minutes on each side.  Spoon salsa mixture over fillets.
Bake, uncovered, 6 minutes.  Sprinkle with cheese; bake 2-3 minutes longer or until fish just turns opaque and flaky.
Serves 4
From prep to table 40 minutes

Bacon Cheeseburger Rice Easy Dinner

1 pound lean ground beef
1 ¾ cups water
2/3 cup BBQ sauce
1 tablespoon mustard
2 teaspoons dried minced onion
½ teaspoon ground black pepper
2 cups uncooked instant rice
1 cup (4 oz) shredded cheddar cheese
1/3 cup chopped dill pickles
5 bacon strips, cooked & crumbled

In a large skillet, cook beef until no longer pink; drain grease.
Add the water, BBQ sauce, mustard, onion and pepper.
Bring to a boil; stir in the rice.  Sprinkle with cheese.  Reduce heat; cover and simmer 5 minutes or until rice is tender.
Sprinkle with pickles and bacon.  Serve hot.
Serves 4
From prep to table 30 minutes

Crumb-Coated Cubed Steaks Easy Dinner

1 egg
½ cup milk
23 saltines, crushed OR Panko Bread Crumbs
2/3 cup flour
¾ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
4 beef cubed steaks (4-6 oz each)
3 tablespoons canola oil
2 tablespoons flour
1 1/3 cups milk
¼ teaspoon salt
¼ teaspoon ground black pepper

In a shallow bowl, whisk egg and milk.  In another shallow bowl combine the cracker crumbs (or Panko bread crumbs), flour, salt, baking powder, cayenne and pepper.  Dip steaks in egg mixture, then in crumb mixture.
In a large skillet, cook steaks in oil over medium heat 3-4 minutes on each side or until no longer pink and browned nicely.  Remove and keep warm.
Add flour to the skillet, stirring to blend & loosen browned bits from pan.  Gradually add milk.  Bring to a boil; cook & stir 2 minutes or until thickened.  Season with salt & pepper.
Serve with steak and hot mashed potatoes!
Serves 4
From prep to table 30 minutes

Skillet Beef & Potatoes

3 medium potatoes, halved & cut into ¼ inch slices
1/3 cup water
½ teaspoon salt
1 pound boneless beef teres major, cut into thin strips
2 teaspoons garlic pepper blend
½ cup chopped onion
3 tablespoons olive oil, divided
1 ½ teaspoons minced fresh rosemary

Place potatoes, water & salt in microwave safe dish. Cover & microwave on high 6-10 minutes or until potatoes are tender; drain.  Do not overcook.
Season beef with pepper blend. In skillet, stir-fry beef & onion in 2 tablespoons of oil 5 minutes or until beef is no longer pink.
In another skillet, stir-fry potatoes in oil 5 minutes or until browned. Stir in beef mixture. Sprinkle with rosemary.
Serves 4
From prep to table 25 minutes

Gingered Pepper Steak

2 teaspoons sugar
2 teaspoons cornstarch
¼ teaspoon ground ginger
¼ cup soy sauce
1 tablespoon white wine vinegar
1 pound beef Teres Major, thinly sliced
2 medium green peppers, julienned
1 teaspoon canola oil
Optional: hot cooked rice

In a large bowl, combine sugar, cornstarch, ginger, soy, vinegar until smooth. Add beef, toss to coat; set aside.
In a large skillet or wok, stir-fry green peppers in oil until crisp-tender, about 3 minutes, remove and keep warm. Add beef with marinade to pan; stir-fry 3 minutes or until meat reaches desired doneness. Return peppers to pan; heat through. Serve with rice.
Serves 4
From prep to table 15 minutes

Pierogi Beef Skillet Easy Dinner

1 pound ground beef chuck
½ cup chopped onion
¼ cup flour
1 can (14.5 oz) beef broth
1 package (approx 16 oz) frozen cheese & potato pierogies, thawed
2 cups frozen mixed vegetables, thawed and drained
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Italian seasoning
½ cup shredded cheddar cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain, reserving 3 tablespoons drippings.
Sprinkle flour over beef and drippings; stir until blended.  Gradually add beef broth.  Bring to a boil; cook and stir 2 minutes or until thickened.
Stir in the pierogies, vegetables and seasoning.  Cook, uncovered, for 4-5 minutes or until heated through.  Sprinkle with cheese and serve immediately.
4 servings
From prep to table 30 minutes

9/6/19 Jessica’s Favorite! Curried Coconut Chicken

3 tablespoons butter, melted
1 cup flaked coconut
2 teaspoons curry powder
4 boneless skinless chicken breast halves (6 oz each)
¼ teaspoon salt
1 cup apricot preserves, warmed

Preheat oven to 350 degrees F.  Place butter in a shallow bowl. In another shallow bowl, combine the coconut and curry powder.  Dip chicken in butter, then coat with coconut mixture.
Place in a greased 13×9 inch baking dish; sprinkle with the salt.
Bake, uncovered 30-35 minutes or until internal temp of chicken is 165 degrees F and juices run clear.
Serve with preserves over cooked rice or couscous.
Serves 4
From prep to table 45 minutes

8/23/19 Oriental Beef Patties

¼ cup soy sauce
2 to 4 tablespoons minced cilantro
1 green onion, chopped
2 garlic cloves, minced
1 teaspoon ground ginger
7 drops hot pepper sauce
Pinch black ground pepper
1 pound ground beef
4 hamburger buns, split

In a bowl, combine soy sc, green onion, cilantro, ginger, garlic, hot pepper sauce, black pepper. Crumble beef over the mixture and mix well.
Shape into four patties.  Grill covered, turning once, to medium.  Remove and allow to rest for 3-4 minutes.  Toast bun, place burger on bun and serve.
Serves 4

Indian-Style Grilled Chicken Breasts

4 boneless skinless chicken breasts
fresh lemon or lime wedges to serve
Fresh cilantro sprigs, to garnish (optional)
1 clove garlic, crushed
1 tablespoon chopped ginger
1 ½ teaspoons tomato puree
1 ½ teaspoons garam masala
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cumin
¼ teaspoon turmeric
pinch of cayenne pepper to taste
½ cup plain yogurt

Preheat grill to high heat.  Lightly oil the grill grate to prevent sticking.  In a large bowl, whisk together yogurt marinade ingredients.  Transfer to a bowl large enough to hold all of the chicken breasts, reserving about ½ cup for basting.
Score 2 slits on each side of each chicken breast.  Place in the marinade, turning to coat and rubbing marinade into slits.  Place in refrigerator, turning a couple of times – marinade at least 30 minutes.  Remove chicken from marinade – discard marinade.
Cook chicken breasts for 12 to 15 minutes, turning and basting with reserved marinade, until juices run clear, internal temp 165 degrees.  Marinade should look slightly charred.
Transfer chicken breasts to a serving plate.  Add lemon wedges and garnish with cilantro sprigs (optional).
Serves 4
Prep time 15 minutes
Marinade time
Grill time 15 minutes

8/9/19 Grilled Mahi Mahi Tacos with Ginger-Lime Dressing

salt & pepper to taste
six 3 oz Mahi Mahi fillets
1/3 cup sour cream
1 tablespoon lime juice
1 teaspoon minced fresh ginger root
¼ teaspoon ground cumin
1 dash cayenne pepper
large mango peeled, seeded & diced
1 cup diced fresh pineapple
1 avocado peeled, pitted & diced
1 jalapeno pepper, minced
flour tortillas, warmed
1 cup chopped fresh cilantro

Preheat grill to medium high heat.  Lightly oil grill grates to prevent sticking. Season the Mahi Mahi with salt and pepper.  Cook covered for about 3 minutes per side or until meat is no longer translucent.
Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt & pepper to taste; set aside.
Gently combine the mango, pineapple, avocado & jalapeno in a bowl.
Mahi Mahi fillet can either be kept whole and one per tortilla, or shredded and distributed between the tortillas.
Place the Mahi Mahi into the center of a warmed tortilla.  Place a scoop of the mango salsa onto the fish, then drizzle with the sour cream sauce & finish with a generous pinch of chopped cilantro.
Serves six
Prep to Table 20 minutes

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