Main dishes

Pasta Primavera

Published on by carol lou

Pasta Primavera was named because it uses the vegetables that are available in the spring.  Even though, you can find these vegetables year round, it is typically associated with spring.  This is one of my ‘go-to’ pasta dishes.  These are many times when I want to make a quick delicious dinner that is easy to prepare.  I prefer to use freshly grated parmesan cheese when cooking, it adds such great flavor and far surpasses pre-grated cheese that is found in the stores.  Parmesan is a hard cheese, the easiest way to grate the cheese is to cube the cheese and process in your food processor until fine.

pasta primavera

 

Pasta Primavera
Serves 4
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Ingredients
  1. 2 cloves of garlic, minced
  2. 1 tablespoon olive oil
  3. 1 onion, peeled and diced
  4. 2 ripe tomatoes, diced
  5. 1 tablespoon fresh basil, minced
  6. 1 teaspoon oregano
  7. 1 medium zucchini, coarsely grated
  8. 1/2 cup red wine
  9. 1 egg, beaten
  10. 1/2 cup grated parmesan cheese
  11. 1 pound of cooked pasta
Instructions
  1. Prepare pasta according to package directions.
  2. In a large sauce pan, heat oil and cook onion until translucent over medium heat. Add garlic and cook an additional 1 - 2 minutes, stirring frequently. Add tomatoes, basil, oregano and zucchini. Cook over medium high heat for 5 minutes, stirring frequently. Add the wine and simmer to slightly reduce moisture. In a small bowl, beat egg, slowly add some of the hot liquid, while stirring, into the egg to temper the egg (if you do not temper the egg, you will end up with a scrambled egg in your sauce). Add the egg to the vegetable mixture. Add the cheese. Salt and pepper to taste.
  3. Drain pasta and add to sauce. Simmer a few minutes. Serve.
Adapted from from the Frugal Gourmet
Adapted from from the Frugal Gourmet
A Passion for Entertaining https://apassionforentertaining.com/

Steak and Shrimp Kabobs

Published on by carol lou

Now that the weather is warm and the grill is ready, I am ready to try some wonderful grilling recipes.  For these kabobs, I loaded each skewers with an assortment of meat, shrimp and vegetables.  I then made a basting sauce that we brushed on the kabobs as they were grilling.  The results were outstanding.  Easy to make ahead and grill when you need them.  I prefer to use metal skewers than wood skewers, even though I always pre-soak the wood skewers in water, they always seem to burn when grilling. 

Steak and Shrimp Kabobs

Steak and Shrimp Kabobs
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Ingredients
  1. Cubed sirloin steak (plan 2 - 3 per skewer)
  2. Large shrimp - peeled and deveined (plan 2 per skewer)
  3. Zucchini - cut into 1 inch cubes (plan 2 - 3 per skewers)
  4. Red Pepper - cut into 1 inch pieces (plan 4 per skewers)
  5. Corn on the Cob - cut into one inch pieces (plan 2 per skewers)
  6. Basting Sauce
  7. 1/2 cup ketchup
  8. 1/4 cup water
  9. 1/2 red onion, diced
  10. 1 tablespoon balsamic vinegar
  11. 1 tablespoon brown sugar
  12. 1 tablespoon Dijon mustard
  13. 2 tablespoon Worcestershire sauce
  14. 1/4 cup olive oil
Instructions
  1. Prepare basting sauce in advance
  2. In a small sauce pan over medium heat mix ketchup, water, red onion, balsamic vinegar, brown sugar, mustard, and Worcestershire sauce. Bring to a boil, reduce heat to low and simmer for ten minutes. Remove from heat and cool. When cool, whisk in the olive oil. Set aside until ready to grill kabobs.
  3. Kabobs - thread skewers with meat, shrimp and vegetables. Refrigerated until ready to grill.
  4. Prepare grill and grill over medium heat for approx. 15 minutes. Turn frequently. Baste with the sauce frequently the last 5 minutes of grilling.
  5. Excellent served with a side salad.
A Passion for Entertaining https://apassionforentertaining.com/

Picadillo Bowl

Published on by carol lou

Hands down, this is one of my husband’s favorite recipes.  As a matter of fact, this was the first meal he cooked for me when we were dating.  His mother received this recipe when he was a child living in Key West, Florida.  Since that day, I think it is safe to say that this recipe is an entire families favorite.  The unique combinations of flavors is wonderful served with rice.  It is also good as a filling for tacos or empanadas.  The name picadillo comes from the Spanish word “picar” which means “to mince” or “to chop”.  You will notice all of the ingredients are chopped and cooked together, a great combination.  I like to serve various hot sauces with picadillo. 

picadillo bowls

 

Picadillo Bowl
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Ingredients
  1. 1 lb. ground beef
  2. 2 - 3 tablespoons olive oil
  3. 1 medium onion, chopped
  4. 1 clove garlic, minced
  5. 1 13.5 oz. cans chopped tomatoes
  6. 1 tablespoon vinegar
  7. 1 green pepper, chopped
  8. 1/4 cup raisins
  9. 1/4 cup sliced green stuffed olives
  10. 1 tablespoon brown sugar
  11. 2 tablespoons capers
Instructions
  1. Heat olive oil in a large skillet with a cover over medium heat. Add onions, garlic, and green pepper and cook until tender. Add ground beef and stir fry until brown. Add tomatoes and remaining ingredients. Cover and simmer for 30 - 40 minutes. Serve over rice.
  2. Serves 4 - 6
A Passion for Entertaining https://apassionforentertaining.com/

 

Sour Cream Chicken Enchiladas

Published on by carol lou

If you love Mexican cooking, you will love this recipe.  I always make extra to freeze for a later day.  Nothing better than having a busy week and having a wonderful meal ready to bake in the freezer.  I purchase chicken breasts with the bone and skin on and roast them for this recipe.  Simply salt and pepper the chicken and bake at 350 for 45 minutes.  Then shred the chicken and you are ready to make enchiladas.  Delicioso!   

Sour Cream Chicken Enchiladas

 

Sour Cream Chicken Enchiladas
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 clove of garlic, minced
  3. 1 medium onion, diced
  4. 1 28 oz. can chopped tomatoes with juice
  5. 1 8 oz. can tomato sauce
  6. 1 small can chopped green chilies
  7. 1/2 teaspoon cumin
  8. 1 teaspoon chili powder
  9. 1/2 teaspoon basil
  10. 1/2 teaspoon oregano
  11. 1 package flour tortillas (8)
  12. 1 cup sour cream
  13. 2 chicken breasts, cooked and shredded
  14. 1 1/2 cup shredded Monterey Jack cheese
Instructions
  1. Saute onions in olive oil until transparent, add garlic and cook an additional minute. Add tomatoes, tomato sauce, green chilies, and spices. Simmer for 45 minutes, stirring occasionally. Coat bottom of one 9 x 13 inch baking dish with 3/4 cup sauce. Dip tortillas in warm sauce; fill each with shredded chicken and cheese. Roll tortillas and place in baking dish. Repeat until tortillas are filled. Add 1 cup of sour cream to remaining sauce left in pan; pour over filled enchiladas. Top with remaining cheese. Cover and bake 350 for 30 minutes. Remove cover and cook an additional 10 minutes. Let rest 5 - 10 minutes prior to serving. Serves 4 - 6.
Notes
  1. If you like a spicier sauce, you can easily adjust seasonings.
A Passion for Entertaining https://apassionforentertaining.com/

Raspberry Herb Grilled Pork Tenderloin

Published on by carol lou

There are so many terrific ways to cook and serve pork tenderloin.  Pork tenderloin is the perfect entrée for quick family dinners, dinner parties, or casual dining.  This recipe is make ahead, marinate in the morning and grill when you are ready to eat.  How may ways can I say – easy and marvelous.

 raspberry grilled pork tenderloin

 

Raspberry Herb Grilled Pork Tenderloin
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Ingredients
  1. 1/2 cup raspberry vinegar
  2. 2 cloves garlic, minced
  3. 1 tablespoon Dijon mustard
  4. 1 tablespoon honey
  5. 1 tablespoon fresh thyme leaves
  6. 1 teaspoon coarsely ground black pepper
  7. 2 pork tenderloins
Instructions
  1. Combine raspberry vinegar, garlic, mustard, honey, thyme, and pepper in a large zip top bag. Add pork, turn to coat. Refrigerate for at least 2 hours and up to 24 hours, occasionally turning.
  2. Prepare grill. Remove tenderloins for marinade and reserve marinade for basting while cooking. (Do not serve uncooked marinade). Cook over medium heat for 8 - 10 minutes, turn on all four sides (I prefer 155 - 160 degrees for medium). Baste often with reserved marinade. Remove from heat, tent with foil and let rest for 10 minutes. Slice on the diagonal and serve.
A Passion for Entertaining https://apassionforentertaining.com/

Apricot Shrimp

Published on by carol lou

The great thing about stir-fry dinners is you can quickly prepare dinner and it provides your vegetables and protein in one easy dish.  If you pre-chop the vegetables and have them ready to go – you can have dinner on the table in under 30 minutes.  One dish and one wonderful meal – perfect for entertaining or a quick family meal. 

apricot shrimp

Apricot Shrimp
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Ingredients
  1. 1/2 cup chopped dried apricots
  2. 1/3 cup apricot brandy or apple juice
  3. 1 tablespoon lemon juice
  4. 1 tablespoon soy sauce
  5. 2 teaspoons cornstarch
  6. 1/8 teaspoon freshly ground black pepper
  7. 2 tablespoons butter
  8. 1 tablespoon vegetable oil
  9. 1 green bell pepper, cut lengthwise into 1/4 inch strips
  10. 1/2 cup sliced green onions
  11. 4 cups snow peas
  12. 1 pound shrimp, shelled and deveined
  13. 1/4 cup toasted slivered almonds
  14. Hot cooked rice
Instructions
  1. Combine the apricots and brandy in a small bowl and let stand for 15 minutes.
  2. Mix the lemon juice, soy sauce, cornstarch, and pepper in a small bowl, set aside.
  3. Heat the butter and oil in a large skillet or wok over high heat. Add the shrimp and cook just until they loose their transparency. Remove from the skillet. Add the green pepper, green onion, garlic and snow peas and cook, stirring constantly for 3 minutes. Add the apricot mixture and cook for 2 minutes. Return shrimp to the pan and stir for 1 - 2 minutes and stir in the cornstarch mixture and cook until thickened, approx. 2 minutes more. If you prefer more sauce, you can add additional soy sauce to the cornstarch mixture.
  4. Serve over hot cooked rice, top with toasted almonds.
A Passion for Entertaining https://apassionforentertaining.com/

Avocado Chicken

Published on by carol lou

This recipe is one of our family favorites.  When our children would come home from college, many times, this was one of their requested dinners.  A perfect cooked chicken breast, topped with sliced tomatoes, avocado and floating in a rich cream sauce.  Great served with rice and a roasted green vegetable.

stage 1 avocado chicken

First step, brown the chicken breasts in butter

stage 2 avocado chicken

                                                                                         Chicken, avocado and tomato layer in baking dish

 

avocado chicken

 

Avocado Chicken
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Ingredients
  1. 4 whole chicken breasts halved, skinned, boned and pounded to even thickness
  2. Lemon juice
  3. Salt and pepper, to taste
  4. 3 tablespoons unsalted butter
  5. 1/4 cup chicken broth
  6. 1/4 cup dry white wine
  7. 1 cup heavy cream
  8. Grated nutmeg
  9. 8 slices ripe but firm avocado, peeled and thinly sliced
  10. 12 slices tomato
  11. 1/4 cup grated Gruyere cheese
Instructions
  1. Lightly rub chicken breasts with lemon juice and sprinkle with salt and pepper.
  2. Heat the butter in a medium skillet until foamy and sauté the chicken breasts, turning to keep coated with butter. Cook 8 - 12 minutes, or until done. Remove chicken from skillet and place on a shallow baking dish.
  3. Add the broth and wine to the butter in the skillet. Reduce over high heat until syrupy. Add the cream stir until the mixture thickens and coats a spoon. Add nutmeg, salt and pepper, to taste.
  4. Arrange the chicken breasts, avocado, and tomato slices alternately in shallow baking dish.
  5. Cover with the sauce and top with the grated cheese.
  6. Place under the broiler until bubbly.
  7. Serves 4
A Passion for Entertaining https://apassionforentertaining.com/

Bourbon Orange Chicken Legs

Published on by carol lou

Do you ever have one of those days when you look at everything in the meat department and just can’t decide what you want to cook?  Or, you just don’t even feel like cooking?  Here is a recipe for you.  Cheaper than fast food take-out, easy to prepare, and results are outstanding.  Put the chicken legs in the marinade in the morning.  Then one hour before dinner, preheat your oven, put the chicken on a baking dish and you are set to go.  Add a side salad or vegetable and you have a great dinner that everyone will enjoy.

Bourbon Orange Chicken Legs

Bourbon Orange Chicken Legs
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Ingredients
  1. 10 - 12 chicken legs
  2. 1/4 cup bourbon
  3. 1/2 cup orange juice
  4. 1 teaspoon chili powder
  5. Salt and pepper, to taste
  6. Olive oil
12 - 24 hours prior to baking
  1. Combine bourbon, orange juice and chili powder in a ziptop bag. Add chicken legs, seal and refrigerate.
  2. Preheat oven to 375.
  3. On a cookie sheet lined with foil, light drizzle 1 1/2 tablespoons of olive oil. Spread chicken legs out on foil, salt and pepper.
  4. Bake chicken legs for 45 - 55 minutes, turn after 30 minutes.
  5. Chicken will be glazed, brown and crispy. Serve immediately.
A Passion for Entertaining https://apassionforentertaining.com/

Parmesan Chicken Strips

Published on by carol lou

Chicken is one of my go-to ingredients.  The easier and quicker I can make dinner, the better.  There are just those days when I want to not think about dinner and put something together that I can make in a flash.  These chicken strips are quick, easy and delicious.  I like to coat the chicken and then refrigerate for fifteen minutes so the coating has a few minutes to sit and adhere to the chicken.  You will find the coating does not fall off when cooking.  These strips would also be great on a salad or in a roll with condiments of your choice.  Looking for a picnic idea, make these ahead and serve cold.

parmesan chicken strips

Parmesan Chicken Strips
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Ingredients
  1. 2 boneless skinless chicken breasts
  2. 3 tablespoons flour
  3. 1 teaspoon salt
  4. 2 eggs, beaten with 2 tablespoons water
  5. 1/2 cup Panko crumbs
  6. 1/2 cup grated parmesan cheese
  7. Grated fresh pepper
  8. 1 teaspoons dried Italian seasoning
  9. 3 tablespoons butter
  10. 3 tablespoons olive oil
Instructions
  1. Slice chicken breasts into approx. 1 1/2 inch strips.
  2. Arrange three shallow bowls for dredging the chicken.
  3. 1st bowl - flour and salt
  4. 2nd bowl - eggs and water
  5. 3rd bowl - Panko crumbs, parmesan cheese, pepper and seasonings
  6. Take each chicken strip and roll in flour mixture, eggs mixture, and roll in crumb mixture.
  7. Place on a plate. When you have finished coating all chicken breasts, refrigerate for 15 minutes.
  8. In a large heavy skillet, melt butter and oil over medium high heat.
  9. Cook chicken in skillet, turning when each side is golden brown. This will take approx. 10 minutes - watch closely. Some strips will probably cook faster than others, depending on size. Remove strips when golden, drain on a paper towel lined plate. Serve.
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Grilled Lamb Chops with Plum Balsamic Sauce

Published on by carol lou

One of our favorite dishes is grilled lamb chops.  This recipe is so easy and the results are so spectacular.  It is great to grill a rack of chops, individually cut.  They are quick to grill and always a company favorite.   I must admit that I tried a mint bourbon sauce but resorted to this plum balsamic sauce which is just delicious as a dipping sauce with these chops.  The fresh rosemary infuses the lamb when cooking and imparts a wonderful taste.  A perfect spring dinner.

lamb chops

Lamb Chops with Plum Balsamic Sauce
Serves 2
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Ingredients
  1. One rack of lamb chops
  2. Olive oil
  3. Salt and pepper
  4. Fresh rosemary, chopped
  5. 1/2 cup plum jam
  6. 1 tablespoon Dijon mustard
  7. 1 tablespoon balsamic vinegar
  8. Salt and pepper
Instructions
  1. Cut lamb rack into individual chops. Drizzle olive oil over chops and season both sides with salt, pepper, and fresh rosemary.
  2. Prepare grill, over medium high heat, grill chops one side for 5 minutes, turn and grill an additional 3 - 4 minutes.
  3. For the sauce, mix remaining ingredients. Serve along side the lamb chops.
  4. Plan one rack of chops serves 2.
A Passion for Entertaining https://apassionforentertaining.com/