Slow-Cooked Hoisin Pot Roast

1 medium onion cut into 1 inch pieces
1 boneless beef chuck or English roast 4 to 5 pounds
1 tablespoon canola oil
1 cup water
1 cup hoisin sauce
3 medium plums or 6 pitted dried plums, halved (may substitute canned plums)
Place onion in a 5 quart slow cooker.  Cut roast in half.  In a skillet, heat oil over medium-high heat; brown the meat.  Transfer meat to slow cooker.
Combine water and hoisin sauce; pour over meat.  Top with plums.
Cook, covered, on low until meat is tender, 8-10 hours.  Skim fat.
Serves 8-10
Prep time 20 minutes
Slow cook time 8 or more hours

Chicken Pesto Roll-Ups

4 boneless skinless chicken breast halves
½ cup Pure Harvest fresh Basil or Sun Dried pesto, divided
1 pound medium fresh mushrooms, sliced
4 slices provolone cheese, halved

Preheat oven to 350 degrees F.  Pound chicken breasts with a meat mallet to ¼ inch thickness.  Spread ¼ cup pesto over the chicken breast fillets.
Coarsely chop half of the sliced mushrooms; scatter remaining sliced mushrooms in a 15x10x1” baking pan coated with cooking spray.  Top each chicken breast with a fourth of the chopped mushrooms and a halved cheese slice.  Roll up chicken from a short side; secure with toothpicks.  Place seam side down on top of the bed of sliced mushrooms.
Bake, covered, until chicken is no longer pink, 25-30 minutes.  Preheat broiler; top chicken with remaining pesto and remaining cheese.  Broil until cheese is melted and browned, 3-5 minutes longer.  Discard toothpicks.
Great served with warm fresh bread and fruit salad.
Serves 4
From prep to table 45 minutes

Seared Mahi Mahi With Zesty Basil Butter

3 tablespoons unsalted butter
1 ½ teaspoons lemon juice
1 large garlic clove, finely chopped
¼ teaspoon salt, plus additional for seasoning
¼ teaspoon ground black pepper, plus additional for seasoning
1 ½ tablespoons chopped fresh basil leaves
3 tablespoons olive oil
Four (6 to 8 oz) mahi mahi fillets

Combine butter, lemon juice, garlic, salt, pepper and basil in a medium saucepan and cook over low heat, stirring until the butter melts.  Cover and keep warm over low heat.
Heat the oil in a large skillet over medium heat.  Season the fish with salt and pepper, to taste.  Cook the fish for 3 minutes; then turn and cook until just opaque, about 3 to 4 minutes more.  Transfer the fillets to individual plates.
Spoon the warm basil butter over the fish and serve.
Serves 4
From prep to table 15 minutes

Shirley’s Oven Baked Dover Sole Fillets

Dover Sole Fillets (thaw if frozen)
Nabisco Ritz Crackers – crushed into very fine crumbs
Lemon Juice
Wax Paper
Fresh Grated or Shredded Parmesan Cheese
This recipe can be used for any amount of sole fillets.  Adjust the amount of butter and Nabisco Ritz Crackers crumbs to the amount of sole fillets you have.

Wash and dry the sole fillets.
Using a rolling pin or other utensil, crush the Nabisco Ritz Crackers until you have very fine crumbs.  Usually one sleeve will do one pound of sole fillets.  Put in a pie plate or other shallow dish or bowl.
Mix a dash of fresh lemon juice with the melted butter. 1 teaspoon to 1 stick of butter is a good ratio.
Ladle a tablespoon of the butter/lemon juice mixture in the bottom of a glass baking dish. Spread evenly.
Dip the Sole Fillet into the butter/lemon juice mixture.
Coat the buttered Sole Fillet with the Nabisco Ritz Cracker crumbs.
Place the coated Sole on wax paper; sprinkle 1 teaspoon of grated parmesan cheese on the fillet.  Loosely roll up the fillet.  Place the rolled fillet into the glass baking dish.
Continue until all fillets are coated and in the glass baking dish. Fillets cook best if they are not too crowded in the pan.
Add 1 tablespoon of water to the bottom of the baking dish.  Do not pour directly onto the fish.
Cover with aluminum foil.
Bake at 450 degrees until the fillets flake with a fork.  Normally 15 – 20 minutes to bake. Do not undercook.

Shirley’s Cajun & Panko Chicken Breast Sandwich Fillet

chicken breast  halves
cajun seasoning
panko (Japanese) bread crumbs
eggs, beaten
cooking oil/olive oil – 3 to 1 oil to olive oil

Remove excess fat and tendon from chicken breast half.  Fillet chicken breast into three slices.  Put cajun season, panko bread crumbs and beaten eggs in separate shallow dishes.  Coat chicken breast with cajun season.  Dip coated chicken breast in beaten egg – let excess drip off.  Coat cajun/egg breast with panko bread crumbs.  Do the same for all fillets.
Heat 1/8 inch or less oil in heavy skillet until bead of water evaporates.  Fry chicken fillet on first side for 4-5 minutes or until brown.  Turn over and finish browning on the second side until chicken is no longer pink and juices run clear.  Fillet should be crispy on both sides.  Prepare sliced bun with favorite condiments and/or vegetables.

Oven Roasted Asian Sea Bass

2 tablespoons fresh lime juice
1 ½ tablespoons soy sauce
1 tablespoon chopped fresh cilantro
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced shallot
5 teaspoons light or regular olive oil
two 6 oz sea bass fillets

Preheat oven to 500 degrees F.  Mix the lime juice, soy sauce, cilantro, ginger and 3 teaspoons of the oil in small bowl.  Season sauce with salt and pepper.
Brush 9 inch glass pie dish with remaining 2 teaspoons oil.  Arrange fish in prepared dish; turn in the oil to coat.  Sprinkle fish with salt and pepper; spoon ½ tablespoon sauce over each fillet.
Roast fish until just opaque in center, about 12 minutes.  Top fish with the remaining sauce and serve.
Serves 2.
From prep to table 30 minutes

Chicken Breast with Dijon Sauce

4 boneless skinless chicken breast halves
½ teaspoon salt
½ teaspoon lemon-pepper seasoning or freshly ground black pepper
2 tablespoons butter
½ cup chicken broth
½ cup half & half creamer
1 tablespoon flour
1 tablespoon Dijon mustard
1 teaspoon honey
½ teaspoon grated lemon peel (optional)

Sprinkle chicken with salt and lemon-pepper seasoning or ground black pepper.  Melt butter in large skillet over medium heat.  Add chicken; cook 5 minutes on each side.
Reduce heat; cover and cook about 10 minutes or until chicken is fork-tender and juices run clear.  Place on serving platter; cover to keep warm.
In small container with tight fitting lid, combine broth, half & half, flour, mustard and honey; shake well (ingredients could be whisked in a tall bowl instead).  Pour into skillet; cook over medium heat until mixture is smooth and bubbly, stirring constantly.  Stir in lemon peel.  Spoon part of sauce over chicken; serve with remaining sauce.
Serves 4
From prep to table 40 minutes

Standing Rib Roast

Preheat oven to 300 degrees F.  Adjust oven rack to lower third of the oven
If you did not have the butcher season the roast, thoroughly dry it by patting it with paper towels.  To season it yourself, simply rub the surface of the meat with lots of coarse sea salt and freshly ground black pepper.  Allow the roast to come to room temperature.
Ribs should be down as a natural rack in the pan – roast until an instant-read thermometer placed in the thickest part of the meat (do not allow thermometer to touch the bone) reads 5 to 10 degrees F lower than desired finished internal temperature of your roast as shown below.
Finished internal temperatures: 125 degrees Rare; 135 degrees Medium Rare; 145 degrees Medium.
Remove roast from pan and oven.
Put empty roasting pan back into oven and re-preheat to 500 degrees F.  Place the roast in re-preheated roasting pan and sear for 3 to 4 minutes or until browned to your liking, but no more than 5 minutes.  Remove the roast from the oven and rest for 10-15 minutes.  Do NOT skip this step.  The internal temperature will slowly rise another 5 to 10 degrees F or so.
After “resting” the roast, slice to order, and enjoy.

Orange Glazed Boneless Pork Loin Roast

1 teaspoon salt
1 garlic clove, minced
¼ teaspoon dried thyme
¼ teaspoon ground ginger
¼ teaspoon ground black pepper
1 boneless pork loin roast (5 pounds)
1 cup orange juice
¼ cup packed brown sugar
1 tablespoon Dijon mustard
1/3 cup water
1 tablespoon cornstarch

Preheat oven to 350 degrees F.  Combine salt, garlic, thyme, ginger and black pepper; rub over roast.  Place fat side up on a rack in a shallow roasting pan.  Bake, uncovered, 1 hour.
Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard.  In a small bowl, mix water and cornstarch until smooth.  Stir into orange juice mixture.  Bring to a boil; cook and stir 2 minutes.  Reserve 1 cup glaze for serving; brush half of remaining glaze over roast.
Bake until internal temperature of pork roast reaches 145 degrees F, about 20-40 minutes longer, brushing occasionally with remaining glaze.  Let stand 10 minutes before slicing.  Reheat reserved glaze; serve with roast.
Serves 10 to 15
From prep to table 1 hour 40 minutes

Spicy Chicken Chili

½ lb ground chicken (or diced cooked chicken)
¼ cup chopped onion
2 garlic cloves, minced
1 (15 oz) can spicy chili beans, undrained
1 (10 oz) can diced tomatoes with green chilies, undrained
1 teaspoon chili powder
In a large saucepan, combine ground chicken, onion and garlic; cook 5 to 8 minutes or until chicken is no longer pink, stirring frequently. Drain grease.
Stir in all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
Serves 2
From prep to table (using ground chicken) 30 minutes

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