Pecan-Crusted Grouper - recipes

Pecan-Crusted Grouper

Ingredients:

1/2 cup pecan pieces
1/2 cup bread crumbs
1 (1-pound) grouper fillet, cut diagonally into 4 (4-ounce) pieces
Salt and pepper to taste
1/4 to 1/3 cup flour
2 eggs, beaten
3/4 cup butter or margarine
Juice of 1 lemon
1 bunch Italian parsley, chopped

Directions:

Process the pecans and bread crumbs in a food processor just until a coarse mixture forms.
Season the fillet pieces with salt and pepper. Dredge in the flour; dip in the egg. Coat with the pecan mixture.
Melt 1/4 cup of the butter in a nonstick ovenproof skillet over medium-high heat. Saute the fish on 1 side until brown. Turn the fish.
Bake at 400 degrees for 10 minutes or until the fillet pieces flake easily. Remove the fish to a warm platter; wipe the skillet.
Add the remaining butter to the skillet. Cook over high heat until the butter is foamy and dark brown, stirring constantly. Add the lemon juice and parsley, stirring until combined. Pour over the grouper. Serve immediately.

Serves: 4

TOMATO BASIL PASTA TOSS 13-05-2015

TOMATO BASIL PASTA TOSS

Ingredients:

10 ounces small shell pasta, cooked and well drained
6 medium chopped plum tomatoes (juices reserved)
1 bunch minced scallions
4 crushed garlic cloves
1/4 cup extra virgin olive oil
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh basil
Salt
Freshly ground black pepper
1 cup chopped olives
1/2 cup freshly grated Parmesan cheese

Directions:

Combine all of the ingredients in a large bowl. Serve immediately at room temperature, or cover and refrigerate for up to 24 hours before serving.

Yield: 8 servings

Categories: Pasta, Salads, Picnics, Parties

Swanson Italian Herbed Chicken & Penne Pasta 23-04-2015

Swanson Italian Herbed Chicken & Penne Pasta

Prep/Cook Time: 25 min.

Ingredients

1 can (14 1/2 oz.) Swanson� Seasoned Chicken Broth with Italian Herbs

6 sun-dried tomato halves

1 tbsp. olive oil

1 lb. boneless chicken breasts, cut into crosswise strips

2 cups sliced mushrooms

1 tbsp. all-purpose flour

1 cup packed coarsely chopped fresh spinach

4 cups hot cooked penne pasta (medium tube-shaped)

Grated Parmesan cheese

Directions

PLACE broth and tomatoes in microwave-safe measuring cup. Microwave on HIGH 2 min. Let stand 5 min. Remove tomatoes; cut up.

HEAT oil in large nonstick skillet. Add chicken and cook until browned, stirring often.

ADD mushrooms and cook until tender. Stir in flour and cook 1 min., stirring.

ADD tomatoes and broth. Cook until mixture boils and thickens, stirring. Add spinach and pasta. Mix lightly to coat. Serve with cheese.

Serves 4.

TIP: You may substitute 3 plum tomatoes (chopped) for sun-dried tomatoes. Add with spinach and pasta.

 

JALAPENO SQUARES 31-03-2015

JALAPENO SQUARES

Ingredients:

8 medium jalapenos, chopped.

3 cups Shredded Monterey Jack Cheese and/or cheddar cheese

2 med Tomatoes, peeled & sliced

4 large Eggs

1 1/2 cups Evaporated milk

1/4 cup Flour

1 teaspoon Salt

Sliced avocado and sour Cream for garnish

Directions:

Preheat oven to 350 degrees. Lightly butter an 11x7 glass baking pan. Arrange the peppers on the bottom of the casserole. Top with an even layer of the cheese and then the sliced tomatoes. In a large bowl, whisk the eggs until they are frothy. Gradually whisk in the evaporated milk, flour and salt. Carefully pour over the layers in the dish. Bake 50- 60 minutes, or until lightly browned. Serve in squares and garnish with sour cream and avocado slices.

Recipes: Herbed Roast Chicken

Recipes: Herbed Roast Chicken

Ingredients

1 roasting chicken (3.5 to 4 lbs, 1.5 to 1.8 Kg)
Salt and freshly ground pepper to taste
4 - 6 cloves garlic, peeled and gently crushed
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 lemon, cut into wedges
3 Tbs (45 ml) olive oil


Directions

Season the inside of the chicken with salt and pepper.  Place the garlic, herbs, and lemon wedges in the cavity.  Truss the chicken and place in a lightly greased roasting pan.  Drizzle with the olive oil and rub it into the skin of the chicken.  Place the pan in the center of a preheated 425F (220C) oven.  Baste with the accumulated pan juices every 10 to 15 minutes until the chicken is done, about 80 to 90 minutes.  The chicken is done when the juices run clear when the thickest part of the thigh is pricked with a knife.  Remove the chicken from the oven and allow to rest 10 minutes before carving.

Serves 4 to 6.

Recipes: Birds of Paradise 28-09-2014

Birds of Paradise

Ingredients:

1 egg
1 Tablespoon milk
4 (6-ounce) boned, skinned chicken breasts
1 cup grated Parmesan cheese
1/4 cup butter
3/4 cup dry sherry
green grapes
toasted pecans

Directions:

Preheat an electric skillet to 300 degrees. Beat egg and milk together. Dip chicken in this mixture and coat thoroughly with cheese. Melt butter in skillet and brown chicken on each side. Pour sherry over each chicken piece. Cover skillet and reduce heat to 225 degrees. Cook chicken 30 to 40 minutes. Serve chicken on a bed of rice garnished with green grapes and toasted pecans. Sauce in pan can be served as it is or thickened as desired.

Note: Large amounts of chicken can be prepared ahead and frozen. Thaw, reheat in skillet, and add sherry.

Servings: 4

Kickin’ Turkey Burger with Caramelized Onions and Spicy Sweet Mayo

Kickin’ Turkey Burger with Caramelized Onions and Spicy Sweet Mayo

Ingredients

Spicy Sweet Mayo
1 cup reduced-fat mayonnaise
1/4 cup coarse-grain mustard
1/4 cup honey
1 tablespoon prepared horseradish
hot pepper sauce (e.g. Tabasco™) to taste
1 teaspoon ground cayenne pepper

Burgers

1 1/4 pounds extra lean ground turkey
1/2 large onion, grated
1 jalapeno pepper, seeded and minced
2 tablespoons barbeque sauce
2 tablespoons Worcestershire sauce
1/4 teaspoon liquid smoke flavoring
1 tablespoon steak seasoning
1 teaspoon dry mesquite flavored seasoning mix
1 tablespoon olive oil
1/2 large onion, sliced
5 hamburger buns, split

Directions

Combine mayonnaise, mustard, honey, horseradish, hot pepper sauce, and cayenne pepper in a bowl. Cover and refrigerate.
Mix ground turkey, grated onion, jalapeno, barbeque sauce, Worcestershire sauce, liquid smoke, steak seasoning, and mesquite seasoning in a large bowl. Form into 5 patties.
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C), about 6 minutes per side. Serve on buns topped with spicy sweet mayo and caramelized onions.

BBQ NY Strip

BBQ NY Strip

Ingredients

1/2 cup extra virgin olive oil
1/2 cup Worcestershire sauce
1/4 cup minced garlic
1/4 cup steak seasoning
1 tablespoon red wine vinegar
1/2 teaspoon dried basil
1/2 teaspoon Italian seasoning
4 (1/2 pound) New York strip steaks

Directions

In a bowl, mix the olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a large resealable plastic bag. Pierce steaks on all sides with a fork, and place in the bag. Gently shake to coat. Seal bag and marinate steaks a minimum of 2 hours in the refrigerator.
Preheat grill for high heat.
Lightly oil the grill grate. Discard marinade. Place steaks on the grill, and cook 7 minutes on each side, or to desired doneness.