Main dishes

Bourbon Glazed Grilled Pork Chops

Published on by carol lou

Here ia a quick and easy recipe that I use for grilled pork chops.  This is a never fail recipe and the pork chops are always moist and delicious.  Looking for an easy recipe this weekend for your weekend dinner.  This recipe is definitely one to try. 

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Bourbon Glazed Grilled Pork Chops

Ingredients

  • 2 tablespoons sugar
  • 2 tablespoons bourbon
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon ground cinnamon
  • salt and pepper, to taste
  • bone-in one inch thick pork chops

Instructions

  1. Combine the above ingredients in a zip top bag and marinate the pork chops for 1 hour.  Remove chops and reserve the marinade.  Prepare your grill to medium heat to 350 degrees. Place the pork chops on the grill over direct-heat and sear turning once - 2 - 3 minutes per side.  Remove to indirect heat and cook until internal temperature is 145 degrees, about 10 minutes.  Baste with the reserved marinade throughout the cooking time. 

Raspberry Basil Grilled Chicken

Published on by carol lou

This chicken takes under 30 minutes to prepare.  A quick mix of the marinade, toss in the chicken for fifteen minutes, grill and you are ready to go.  The best part of this entire recipe is the marinade, after you marinate the chicken you simply boil the marinade until reduced by half.  The result is a thick amazing sauce to serve with the chicken.  Perfect to serve with a mixed green salad.  Spring never tasted so good!

 

 

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Raspberry Basil Grilled Chicken

Servings 4

Ingredients

  • 1/2 cup raspberry vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons minced fresh basil
  • 1/2 teaspoon dried thyme
  • freshly ground black pepper
  • 4 boneless skinless chicken breasts

Instructions

  1. Combine the raspberry vinegar, mustard, soy sauce, honey, basil, thyme and pepper in a large zip top bag, add the chicken and marinate for 15 minutes.  Preheat grill to medium-high, remove the chicken breasts from the marinade (reserve the marinade) place the chicken on the grill and cook for 4 - 5 minutes per side.  The chicken is done when the flesh looks opaque and the chicken registers at 165 degrees. While the chicken is cooking, pour the marinade into a small saucepan and boil until reduced by half.  Remove the chicken from the grill, serve with the reduced sauce. 

 

 

Unbelievably Easy Broiled Shrimp

Published on by carol lou

In our family cookbook there is one entry that I always smile when I read.  My husband’s mother named one of her recipes – Mommy Tired Daddy Inspired!  That is exactly how this recipe originated – we got home late and what’s for dinner.  I had some shrimp in the refrigerator and decided broiling it would be quicker that starting the grill.  I threaded the shrimp on skewers along with lemon wedges – added a few quick ingredients and the results were outstanding.  i just wish we had some crusty bread to dip in the wonderful sauce – next time…

 

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Unbelievably Easy Broiled Shrimp

Ingredients

  • large peeled and deveined shirmp
  • 1 lemon, cut into wedges
  • your favorite Italian salad dressing
  • 1/4 cup butter, melted
  • 1 - 2 teaspoons Old Bay Seasoning

Instructions

  1. Thread shrimp and lemons on skewers.  Brush shrimp and lemon wedges with Italian dressing.  Broil shrimp on high for 5 - 6 minutes or until no longer opaque, turn after 3 minutes.  While the shrimp is in the broiler, melt the butter and stir in the Old Bay Seasoning.  Remove the shrimp from the skewers, pour the melted butter over the shrimp and squeeze the broiled lemons over the shrimp.  Serve.

    Plan 6 - 8 shrimp per person

 

 

Linguini with Mushrooms and Chicken in Sherry Cream Sauce

Published on by carol lou

Check out the photo below, I found this recipe folded in one of my cookbooks that my mom wrote years ago.  Oh, how cooking has changed – she wrote a can of mushrooms which I would never buy now since fresh varieties are plentiful.  She also listed almonds as a topping, which I omitted.  However, with the changes I made, it still warmed my heart to make a recipe from my mom and I will tell you , it is delicious.

 

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Linguini with Mushrooms and Chicken in a Sherry Cream Sauce

Servings 4

Ingredients

  • 3 tablespoons butter
  • 1 cup sliced mushrooms
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 3/4 cup half and half
  • 2 tablespoons sherry
  • 3 oz. shredded Gruyere or Swiss cheese
  • 2 cups cooked, diced chicken
  • salt and pepper
  • 8 oz linguini, cooked al dente
  • 1/4 cup Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat oven to 375 degrees.  Lightly greases a 2 quart baking dish.  Cook pasta and drain.  In a large saucepan, melt the butter and saute the mushrooms. Add the flour and cook stirring 2 minutes, slowly add the broth and half and half.  Cook and stir until thick and bubbly.  Add the chicken and shredded cheese.  Stir until cheese is melted.  Stir in the sherry, salt and pepper to taste.  Toss with the cooked pasta and pour into prepared baking dish.  Top with Parmesan cheese, bake for 15 - 20 minutes until hot and bubbly.  Top with parsley.

Quick Shrimp with Peppers and Sausage

Published on by carol lou

I have been on a roll lately, coming home late and working long hours.  I am sure you all have been in the same situation; you get home and you think now what can I make for dinner?  That is just what happened this week – out came some shrimp from the freezer (I quickly defrosted), I diced some peppers and sliced turkey kielbasa from the refrigerator.  The basics were done, I put on a pot of rice to cook and the results were delicious!  Sometimes the best creations are out of necessity.   

5 from 1 vote
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Quick Shrimp with Peppers and Sausage

Ingredients

  • 1 tablespoon canola oil
  • 3/4 pound large to jumbo, peeled and deveined shrimp
  • 1 teaspoon Old Bay Seasoning
  • 1/2 teaspoon pepper
  • 1 clove garlic, minced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1-2 cups sliced turkey kielbasa
  • 1/3 cup water
  • `` salt and pepper, to taste

Instructions

  1. In a large skilled, heat the canola oil over medium-high heat.  Toss the shrimp with the Old Bay Seasoning and pepper.  Quickly cook the shrimp in the oil until just turning pink.  Remove shrimp and set aside.  Now saute the peppers and sausage in the hot pan.  Cook until the sausage browns, add the garlic.  Stir in the water and return the shrimp to the pan.  Cook until well combined and heated through.  Serve over rice or grits. 

Polenta with Marinara and Eggs

Published on by carol lou

Oh, there is nothing like a ramekin of cheesy polenta topped with marinara sauce and a baked egg.  This is such a simple meal to prepare, the most difficult part of the preparation is stirring the polenta for fifteen minutes.  Polenta is a dish that originated in Northern Italy, it is coarse ground cornmeal that you cook in broth or water until it makes a thick porridge that I combined with cheese and sour cream.  Then I topped with marinara sauce, eggs, and a slice of cheese.  I used cheddar for this recipe, but it is equally good with freshly grated Parmesan cheese.  Absolutely delicious with warm crusty bread and a glass of red wine. 

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Polenta with Marinara and Eggs

Servings 6

Ingredients

  • 4 cups vegetable broth
  • 1 cup coarsely ground yellow cornmeal
  • 2 cups grated sharp Cheddar cheese
  • 1/4 cup sour cream
  • 1 cup marinara sauce
  • 6 - 12 eggs, depending if you want one or two per serving
  • 6 slices sharp Cheddar cheese
  • chopped fresh oregano or basil
  • salt and pepper

Instructions

  1. Spray a 2 quart baking dish or individual ramekins with cooking spray.  If using ramekins, place on a baking sheet.  Bring broth to a boil and slowly stir in the cornmeal.  Reduce temp to low and cook and stir for 15 minutes or until thick.; the polenta should be very thick and smooth.  Remove from the heat, season with salt and pepper; stir in the grated cheese and sour cream.  Pour into baking dish or divide among the ramekins.  Preheat oven to 400 degrees.  Top polenta with marinara sauce.  Carefully break egg(s) on top of the sauce.  Season with salt and pepper, top with sliced cheese,  Bake 20 minutes or until egg is cooked and cheese on top is melted.  Remove from oven, sprinkle with fresh herbs.  Serve.

Crustless Vegetable Quiche

Published on by carol lou

I like to serve a vegetarian dish at least twice a week.  This Crustless Vegetable Quiche is a healthier version from your standard quiche since there is no crust.  I use the majority egg whites, lowfat cheese and fat-free cottage cheese.  This time I put in spinach, carrots and peppers.  I always use the spinach but like to add whatever vegetables I have on hand.  Leftovers are great for lunches during the week.  Easy to reheat with a quick trip to the microwave.

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Crustless Vegetable Quiche

Servings 6

Ingredients

  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 1 10 oz. package frozen spinach, drained and thawed
  • 1/2 cup chopped yellow and red bell pepper
  • 1/2 cup grated carrot
  • 1 1/2 cups low-fat sharp Cheddar cheese, shredded
  • 6 egg whites
  • 1 egg
  • 1/3 cup fat-free cottage cheese
  • 1/4 teaspoon salt
  • pinch of nutmeg

Instructions

  1. Preheat oven to 375 degrees.  Spray a 9-inch pie plate with cooking spray.  Saute the onion and peppers in the olive oil until the onion is transparent.  Add the carrot and spinach, cook until well combined and any liquid has evaporated.  Remove from heat and let cool slightly.  Sprinkle the Cheddar cheese in the bottom of the pie plate.  Mix the egg whites, egg and cottage cheese in a medium bowl.  Add salt and nutmeg. Spread spinach mixture over cheese, pour egg mixture over spinach mixture.  Bake 35 - 40 minutes until set and golden.  Let stand 5 minutes before serving, cut into wedges. 

Halibut with Tomato Parmesan Crust

Published on by carol lou

Well the New Year rolled in and so did our determination to eat healthy.  I have to admit, over the holidays I indulged eating many holiday treats and rich foods.  So, pedal to the metal and time to regroup and try to eat healthy.  With this in mind, time to visit the fish counter – bring it on!

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Halibut with Tomato Parmesan Crust

Servings 4

Ingredients

  • 4 pieces halibut, haddock or cod
  • 1 28 oz can diced tomatoes, drained
  • 1 tablespoon Italian parsley, chopped
  • 1 large garlic clove, minced
  • pinch of dried tarragon
  • salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1/3 - 1/2 cup freshly grated Parmesan cheese

Instructions

  1. Place the fish in a buttered baking dish. Preheat oven to 350 degrees. Mix together the tomatoes, parsley, garlic, tarragon, olive oil and salt and pepper.  Stir in the Parmesan cheese.  Carefully spoon over each fillet.  Bake for 20 minutes or until the cheese is melted and the fish flakes easily.  Spoon any pan juices over the fish, serve.

Quick Tomato Ricotta Pasta

Published on by carol lou

If you are like me, I am tired of cooking after the holidays.  That does not mean I still do not like to prepare delicious dinners, but I do not want to spend anymore time cooking than I have to after this week of holiday cooking.  If you still have family in town, headed to a destination for the New Years or planning on watching Bowl games, Quick Tomato Ricotta Pasta is a recipe for you.  Quick to prepare and perfect to serve with a salad and crusty bread.  This is my kind of meal; quick, easy and delicious!

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Quick Tomato Ricotta Pasta

Servings 4

Ingredients

  • 1 pound pasta - your choice on the type
  • 28 oz can Italian plum tomatoes, chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 4 tablespoons fresh basil, minced
  • 1/4 cup Italian parsley, minced
  • 1 1/2 cup ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • salt and pepper, to taste

Instructions

  1. Prepare pasta as directed on package (remember to salt the pasta water).  While the pasta is cooking, heat the olive oil in a saucepan, mince the garlic and add to the oil.  Saute for 1 minute over medium-low heat.  Add the can of chopped tomatoes, basil, parsley, salt, and pepper. Cook until the mixture reduces over medium-high heat for a few minutes.  Drain the pasta and reserve some of the pasta water.  Return the pasta to the cooking pan and toss the hot pasta with the ricotta cheese.   Pour in the tomato sauce and toss again.  If the mixture is too dry, add small amounts of pasta water until you reach your desired consistency.  Pour into a serving dish, top with Parmesan cheese, sprinkle with some minced parsley and minced basil. Serve

Spinach and Cheese Tart

Published on by carol lou

This recipe is perfect for brunch, lunch or dinner.  Serve with a side salad or fresh fruit for a delightful meal.  The custard and filling can be made a day ahead for easy and quick preparation.

 

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Spinach and Cheese Tart

Servings 8

Ingredients

  • 1 pie crust - rolled to fit a tart pan with removable bottom
  • CUSTARD
  • 2 cups heavy cream
  • 5 eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon fresh thyme leaves
  • 1/2 teaspoon Tabasco sauce
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • FILLING
  • 3 cups spinach, stemmed, chopped and cooked
  • 6 oz. Gruyere cheese, grated
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped

Instructions

  1. Combine custard ingredients, mix well.  Combine filling ingredients and place in bottom of tart shell.  Pour custard over filling.  Bake at 300 degrees for 40 - 50 minutes or until golden brown.