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  #251  
Old 05-04-2014, 04:50 PM
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Quote:
Originally Posted by tex View Post
Now you know why you are never invited to dinner.
Did some sockeye salmon the other night. Simple, salt pepper, olive oil hot and hot pan, 4 minutes a side, skin side up first, flip and then put lemon slices on the meat side for 4 more minutes.
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  #252  
Old 06-09-2014, 10:17 PM
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A little something different
Beef and bulgur pilaf with mint

4 Tbs Olive Oil
1/4 cup Pine Nuts
8 Ounces Ground Beef
1/4 tsp allspice
1 1/2 cup Bulgar
3 1/2 cups chicken broth
1 med. zucchini
2 cups cherry tomatoes
2 scallions
1/4 cup mint
1/4 cup dill
1 clove garlic
2 Tbs lemon juice

What to do:
1. Heat 2 tbs olive oil in a pot. Add the pine nuts and all spice. Toast.
2. Next add the ground beef. I encourage you to purchase pastured beef, locally if you can! Break up with a spoon and brown.
3. Now, add the bulgur and toast. This will take about three minutes.
4. Add the chicken broth.
5. Place your diced zucchini on top. You don't have to stir them in, they will steam on the top.
6. Salt and Pepper nicely, cook for about 10-12 minutes until the bulgur is nice and ready.
7. As the pilaf is cooking, cut up your scallions, dill, mint, garlic, tomato and toss them together with lemon juice.
8. In a bowl toss together and serve.
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  #253  
Old 06-10-2014, 12:31 AM
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Try this,
Asparagus, let sit in a little olive oil with a touch of sea salt. Blacken on the grill. Lay out and cover with shredded parmesan reggiano cheese (we get this at Costco) and broil for a few minutes. Sometimes we put this over a crab cake, usually don't bother to make them. Cover with a poached egg (be sure not to over cook the egg, or undercook the asparagus).
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  #254  
Old 09-21-2014, 03:49 PM
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Tuscan-Style Grilled Chicken Sandwich

Ingredients
•1/4 cup mayonnaise
•4 teaspoons prepared pesto
•2 4x4-inch squares focaccia or ciabatta*
•2 skinless boneless chicken breast halves
•Olive oil
•4 thin slices fresh mozzarella
•2 canned artichoke hearts, drained, thinly sliced
•1 plum tomato, thinly sliced
•1 cup mixed baby greens


Preparation

Prepare barbecue (medium-high heat). Combine mayonnaise and pesto in small bowl; whisk to blend. Cut bread horizontally in half. Brush chicken lightly with oil; sprinkle with salt and pepper. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to cutting board; cool slightly. Cut chicken on sharp diagonal into 1/2-inch-thick slices.

Spread pesto mayonnaise onto cut surfaces of bread. Layer chicken, mozzarella, artichokes, tomato, and greens onto bottom halves. Top with bread tops.
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  #255  
Old 11-22-2014, 11:19 PM
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Simple Chicken Enchiladas

Ingredients
◾16 whole Corn Tortillas
◾2 whole Boneless, Skinless Chicken Breasts
◾ Cumin, For Sprinkling
◾ Chili Powder, For Sprinkling
◾1/4 cup Vegetable Oil
◾1 whole Large Onion, Diced
◾3 cans (15 Oz. Size) Green Enchilada Sauce, Or Use Red If Preferred!
◾3 cups Grated Cheddar/Jack Cheese, More If Needed
◾ Sour Cream, For Serving
◾ Diced Tomato, For Serving
◾ Chopped Cilantro, For Serving

Preparation Instructions


Preheat the oven to 350 F.

One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set warmed tortillas aside.

Sprinkle both sides of the chicken breasts with the cumin and chili powder. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4-5 minutes per side or until juices run clear. Set it aside on a plate to cool, then shred it finely with a fork.

Throw the onions into the same skillet and stir them around to cook for 4 to 5 minutes, until deep golden brown and caramelized. Remove them from the pan and set them aside on a plate. Pour in the enchilada sauce and reduce the heat to low, allowing it to warm through.

Pour 2 cups of sauce into a 9 x 13 inch casserole dish. To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions. Roll it up tightly, then place it, seam side down, in the pan. Repeat with the rest of the tortillas.

Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly.

Remove it from the oven and let it sit for 15-20 minutes before serving. Serve 2 enchiladas at a time, topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of cilantro.
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  #256  
Old 11-22-2014, 11:26 PM
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I really need to try that chicken sandwhich.. makes me so hungry and I just ate!
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  #257  
Old 11-23-2014, 09:25 AM
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I frequently try out Tex's recipes - Delish! - Thanks Tex for posting, I have a cookin' with Tex folder at home.
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  #258  
Old 11-23-2014, 11:42 AM
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Thanks guys! I hit that chicken enchilada recipe with a lot of cumin, chili powder, and Old Bay. It had a nice kick to it! The hot wife went nuts over it!
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  #259  
Old 02-08-2015, 12:05 PM
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A nice steak side dish!

Slice-Baked Potatoes

8 whole Russet Potatoes, Scrubbed Clean
◾1/4 cup Milk
◾1 stick Butter, Softened
◾3/4 cups Sour Cream
◾6 slices Thin Bacon, Fried Crisp And Chopped
◾1/2 cup Grated Cheddar-jack Cheese
◾ Salt And Pepper, to taste
◾ Seasoned Salt, To Taste
◾2 whole Green Onions, Sliced

Preparation Instructions


Preheat the oven to 375 degrees. Place the potatoes on a baking sheet and bake for 30 to 35 minutes, or until the potatoes are tender and the skins are slightly crisp.

On a cutting board, cut off the very end pieces of each potato, then slice the potato into 3 to 4 equal slices. Lay the slices flat and use a round cutter or a spoon to remove most of the insides. Leave a very thin rim of potato around the edge for structure. As you go, dump the insides into a mixing bowl with the butter and sour cream.

Add milk and mix the potato mixture together until smooth. Add bacon, salt, pepper, seasoned salt, and cheese, and mix together. Taste and make sure the mixture is seasoned adequately.

Use a scoop or spoon to fill the potato slices with the potato mixture. Slightly mound the mixture in the slices, as it will settle after baking. Top with additional cheese if desired, and bake at 375 for 8 minutes, or until the cheese is melted. Turn on the broiler and broil for 3 to 4 minutes, watching very carefully so you won't burn them.

Remove from oven and let sit on the baking sheet for at least 10 minutes before removing with a spatula and serving. (Note: Filling will be soft, so the longer they sit after baking, the easier they'll be to remove.)

Can make these well in advance and keep in the fridge or freezer, unbaked!
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  #260  
Old 02-08-2015, 12:11 PM
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I did this last night and just used my regular Flat Iron Steak. I added a little more Jalapeno to the pesto and it had a very nice kick to it! I also added more lime juice. Very simple but the pesto brings it!


3/4 cup fresh cilantro
2 tablespoons slivered almonds, toasted
1 tablespoon chopped seeded jalapeño pepper
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, chopped
3 tablespoons plain fat-free yogurt
1 1/2 teaspoons fresh lime juice
1 (1-pound) flank steak, trimmed

Prepare grill.

Combine first 6 ingredients in a blender; process until finely chopped (about 15 seconds). Add yogurt and juice; process until smooth.

Grill steak 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve steak with pesto. Garnish with cilantro sprigs, if desired.
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