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Posts Tagged ‘quick meals’

  1. Sloppy Jennies

    October 3, 2011 by Jarrett


    This slimming spin on sloppy Joes uses ground turkey instead of ground beef, with tasty results.

     

    SLOPPY JENNIES

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: 45 Minutes

     

    INGREDIENTS:

    • 1 medium onion, diced
    • 1/2 red bell pepper, diced
    • 1 lb. extra-lean ground turkey breast
    • 1 (8-oz.) can tomato sauce
    • 1/2 cup ketchup
    • 1/4 cup water
    • 1 teaspoon Worcestershire sauce
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon ground mustard
    • 4 lower-calorie hamburger buns, split, toasted

    PROCEDURE:

    • Cook onion and bell pepper in large nonstick skillet over medium-low heat 5 to 8 minutes or until they start to brown, stirring occasionally.
    • Add turkey
    • Cook 4 to 6 minutes or until browned and no longer pink, stirring to crumble meat.
    • Stir in all remaining ingredients (except buns)
    • Reduce heat to low; simmer 5 minutes to blend flavors.
    • Serve in buns.

    Enjoy,
    Chef Phil

      Tangy tomato sauce and spices ensure great flavor with the leaner meat.


    Category Recipes, Sandwiches, Turkey | Tags: ,, | No Comments

  2. BISTRO BURGERS RECIPE

    January 31, 2011 by Daniel


    Basil leaves are a tasty replacement for lettuce in this simple but fun take on traditional burgers. Use the largest leaves you can find.

     

    BISTRO BURGERS RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 5 Minutes Ready In: Less than 30 Minutes

     

    INGREDIENTS:

    •1 1/2 lb. ground beef chuck (80% to 85% lean)
    •2 teaspoons lemon-pepper seasoning salt
    •6 oz. fresh mozzarella cheese, thinly sliced
    •4 ciabatta rolls, split
    •2/3 cup mayonnaise
    •3 tablespoons lemon juice
    •8 tomato slices
    •12 large basil leaves

    PROCEDURE:

    •Heat grill.
    •Gently combine ground beef and seasoning salt in medium bowl.
    •Shape into 4 (4-inch) patties 3/4 inch thick.
    •Grill burgers, covered, over medium heat or coals 10 to 12 minutes or until thoroughly
    •During last 2 to 3 minutes of grilling, top burgers with cheese and place rolls, cut-side down, on grill until cheese is melted and rolls are golden brown.
    •Meanwhile, combine mayonnaise and lemon juice in small bowl
    •Spread over cut sides of rolls.
    •Top burgers with tomato and basil.

    Enjoy
    Chef Phil

     Serve with your favorite potato or macaroni salad for the mid-winter picnic.


    Category Beef, Recipes | Tags: ,,,,, | No Comments

  3. ITALIAN-STYLE CHICKEN & VEGETABLE SOUP RECIPE

    December 23, 2010 by Daniel


    Nice warm soup for those colder days ahead

     

    ITALIAN-STYLE CHICKEN & VEGETABLE SOUP RECIPE

    Serves: 6 Difficulty Level: 2 (of 5) Prep Time: 10 Minutes Ready In: Less than an hour

     

    INGREDIENTS:

    •6 Cups chicken broth, divided
    •1 Pound boneless, skinless chicken thighs
    •1 Tablespoon olive oil
    •2 Medium carrots, sliced diagonally (1/4 inch thick)
    •2 Ribs celery, sliced 1/2 inch thick
    •1 Medium onion, chopped
    •1 Medium zucchini chopped 1/2 inch thick
    •2 Cloves garlic, minced
    •1/2 Teaspoon oregano
    •3/4 Cup small tube type pasta
    •1 Cup canned white beans, washed and drained
    •1/4 Cup chopped, fresh parsley

    PROCEDURE:

    •Bring 3 cups of broth to a gentle simmer in a large skillet over medium heat
    •Add chicken, simmer 8 minutes, turning once.
    •Remove from heat, let stand, covered, 10 minutes.
    •Remove chicken, shred. Reserve poaching liquid.
    •Heat oil in a large pot over medium heat until hot.
    •Cook carrots, celery and onion until they start to soften
    •Add zucchini, cook until tender, stirring occasionally
    •Add garlic, cook and stir until fragrent (30 seconds). Stir in oregano
    •Add the reserved cooking liquid and remaining chicken stock, bring to a boil
    •Add pasta, simmer over medium heat until pasta is al dente
    •Stir in beans and shredded chicken
    •Cook until heated through
    •Stir in parsley

    Enjoy
    Chef Phil

     This should just hit the spot on those cold afternoons, serve with crusty bread and a small side salad to complete this meal.


    Category Chicken, Recipes, Soups & Salads | Tags: ,,,, | No Comments

  4. SOUTHERN-STYLE CHEESY GRITS CASSEROLE RECIPE

    December 13, 2010 by Daniel


    A Southern tradition for the holidays.

     

    SOUTHERN-STYLE CHEESEY GRITS CASSEROLE RECIPE

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: Less than an hour

     

    INGREDIENTS:

    •1 Cup quick-cooking grits (not instant)
    •3 Cups Half & Half
    •1 Teaspoon salt
    •2 eggs (beaten)
    •3/4 Cup heavy cream
    •2 Cups shredded sharp cheese
    •1 Cup shredded Parmesan Cheese
    •1 Stick of butter

    PROCEDURE:

    •Preheat oven to 350
    •Bring to a boil 1 cup quick-cooking grits (not instant) 3 cups of half & half 1 teaspoon of salt
    •Cook until thickened (about 2 min)
    •Add 2 beaten eggs and the 3/4 cup of whole cream
    •Stir in to blend well
    •Stir in 2 cups shredded sharp cheddar cheese, 1 cup shredded Parmesan Cheese and butter to blend
    •Bake in a casserole dish 45-50 minutes.
    •If you notice browing too quickly, cover the dish with foil.

    Happy Holidays,
    Chef Phil


    Category Recipes, Vegetable Dishes | Tags: ,,,, | No Comments

  5. KUNG PAO SHRIMP RECIPE

    December 9, 2010 by Daniel


    Oriental food made right in your own kitchen

     

    KUNG PAO SHRIMP RECIPE

    Serves: 4 Difficulty Level: 2 (of 5) Prep Time: 10 Minutes Ready In: 20 Minutes

     

    INGREDIENTS:

    •1 cup chicken broth
    •2 tablespoons oyster sauce
    •1/2-1 teaspoon chili paste, depending on how hot you like it
    •2 teaspoons cornstarch
    •1 tablespoon peanut oil
    •1 tablespoon sesame oil
    •1 lb extra large shrimp, peeled and deveined
    •1/2 cup dry roasted peanuts
    •1 red bell pepper, chopped
    •3 garlic cloves, minced
    •1 tablespoon grated fresh ginger

    PROCEDURE:

    •Whisk together the broth, oyster sauce, chile paste, and cornstarch in a small bowl.
    •Heat the peanut oil in a large skillet, or wok if you have one, over medium high heat.
    •Add shrimp and peanuts and cook, stirring, until the shrimp are just barely cooked (2 – 3 minutes).
    •Transfer them to a plate.
    •Heat the sesame oil in the skillet, and saute the bell pepper until just barely tender (about 3 minutes).
    •Add the garlic and ginger to the skillet with the bell peppers and cook, stirring, until fragrant (about 1 minute).
    •Add the broth mixture to the pan with the pepper mixture.
    •Bring to boil.
    •When boiling, add the shrimp and peanuts and simmer until the sauce has thickened, about 1 minute.
    •Make sure the shrimp are done (but not overcooked).

    Enjoy,
    Chef Phil

     Serve over rice or lo mein noodles for a nice Oriental meal at home.


    Category Recipes, Seafood | Tags: ,,, | No Comments

  6. PORK LOIN ROASTED IN MILK

    November 9, 2010 by Daniel


    GOT MILK ?

     

    PORK LOIN ROASTED in MILK

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: Less than 2 Hours

     

    INGREDIENTS:

    •2 1/2 Pound pork loin roast
    •about 1 quart of milk
    •1/2 teaspoon salt
    •1/2 teaspoon pepper
    •pinch of nutmeg
    •12 cloves garlic, peeled
    •3 slices white bread, crusts removed

    PROCEDURE:

    •Place the pork loin roast in a sturdy pot that allows just enough room to easily turn it.
    •Pour in milk to a level that covers 3/4 of the roast.
    •Sprinkle with salt, pepper and nutmeg.
    •Add peeled garlic cloves.
    •Turn the roast over in the pot. Place the pot on medium heat and bring to a boil.
    •Reduce heat so that milk is just barely boiling and place the lid on the pot leaving a small opening.
    •Simmer at this very low boil for 1 1/2 hours or until the roast is cooked through.
    •Turn the roast several times during the cooking.
    •When it is done cooking, remove the roast from the pan and cover the meat to keep it warm.
    •Fish out the cloves of garlic from the cooking liquid and strain the rest of the liquid into a blender.
    •Add the cloves of garlic and the bread to the blender and then blend until smooth.
    •Season to taste with salt and pepper.
    •You may want to return the sauce to the stove (in a clean pan) for a few minutes to thicken it further.
    •To serve, slice pork roast and pour sauce on top.

    Enjoy
    Chef Phil

     I’m thinking a dish of garlic mashed potatoes to carry on the garlic theme…


    Category Pork, Recipes | Tags: ,,,,, | No Comments

  7. EASY CHEDDAR WAFERS

    October 29, 2010 by Daniel


    This was a “standard” for the holiday parties in the Clark household, I hope you enjoy them also.

     

    EASY CHEDDAR WAFERS

    Serves: makes 48 wafers Difficulty Level: 2 (of 5) Prep Time: 10 Minutes Ready In: 30 Minutes

     

    INGREDIENTS:

    •1/2 Pound sharp cheddar cheese, grated (about 2 cups)4 Tablespoons unsalted butter, softened
    •1/4 Teaspoon celery seeds
    •1/2 Teaspoon Worcestershire sauce
    •1/4 Teaspoon dry mustard
    •1/4 Teaspoon Tabasco sauce
    •1/8 Teaspoon cayenne pepper
    •1/8 Teaspoon cayenne pepper
    •1 Teaspoon kosher salt

    PROCEDURE:

    •Pre-heat oven to 350 degrees.
    •In a stand mixer or food processor, beat the first 6 ingredients on medium speed or process until smooth.
    •Add the flour and beat/process on low until combined
    •Gather the dough into a ball and knead a few times on a floured surface.
    •Shape the dough into a 12″ long log.
    •Wrap in plastic and refrigerate until firm.
    •Sprinkle 2 baking sheets with kosher salt.
    •Slice the log into 1/4″ slices and arrange on baking sheets 1″ apart.
    •Bake the wafers for about 20 minutes, or until lightly browned on bottom and edges.
    •Transfer to a wire rack to cool before serving.

    Enjoy
    Chef Phil

     These are good on their own but also go well with a hot pepper jelly.(spicy hot)


    Category Appetizers & Party Food | Tags: ,,,, | 1 Comment

  8. DATE WRAPS

    October 29, 2010 by Daniel


    Sweet dates and salty prosciutto make this a taste little appetizer…..

     

    DATE WRAPS

    Serves: 16 pieces Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 10 Minutes

     

    INGREDIENTS:

    •16 Thin slices of prosciutto ham
    •16 Whole, pitted dates
    •Freshly ground pepper

    PROCEDURE:

    •Wrap a slice of prosciutto around each date.
    •Grind pepper on top.
    •These are a “quick” make, but also are a quick eat.
    •For a “budget” recipe, or for a larger crowd I have had good sucess with using thin sliced country ham…..

    Enjoy
    Chef Phil


    Category Appetizers & Party Food, Recipes, Sandwiches, Vegetable Dishes | Tags: ,,,,,,,, | No Comments

  9. PUMPKIN PANCAKES RECIPE

    October 25, 2010 by Daniel

    We think of pumpkins for Halloween, but they can carry over until Thanksgiving, here is a great idea for Thanksgiving breakfast..

     

    PUMPKIN PANCAKES RECIPE

    Serves: 6-8 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 20 Minutes

     

    INGREDIENTS:

    •2 cups biscuit mix
    •2 Tbsps. brown sugar, firmly packed
    •2 tsps. cinnamon
    •1 tsp. ground allspice
    •1-1/2 cups evaporated milk
    •1/2 cup solid pack pumpkin
    •2 Tbsps. vegetable oil, more for skillet
    •2 eggs
    •1 tsp. vanilla extract
    •butter, maple syrup or honey

    This is NOT the same as pumpkin pie filling

    PROCEDURE:

    •Combine first 4 ingredients in a mixing bowl.
    •Add remaining ingredients, except butter and maple syrup, and mix thoroughly with an electric mixer until smooth.
    •Heat a heavy griddle or skillet over medium high heat.
    •Lightly oil griddle and pour about 1/3 cup of batter per pancake.
    •Cook until edges are dry and top is bubbly.
    •Turn cakes and cook until golden.
    •Serve with butter and maple syrup.

    Enjoy
    Chef Phil

     If you do decide to serve it for a Halloween Brunch since it falls on a Sunday this year, I don’t think you will hear too many “boooooos” from the crowd..

    Category Breakfast, Eggs, Recipes, Uncaterorized | Tags: ,,,,,,,,,,, | No Comments

  10. SPICED PUMPKIN DIP RECIPE

    October 20, 2010 by Daniel

    Get your party started right with this dip, also a good starter for that Thanksgiving Day dinner party…..

     

    SPICED PUMPKIN DIP RECIPE

    Serves: 20 Difficulty Level: 1 (of 5) Prep Time: 5 Ready In: 5 Minutes

     

    INGREDIENTS:

    •1 (8 ounce) package cream cheese, softened
    •2 cups confectioners’ sugar
    •1 (15 ounce) can pumpkin puree
    •1 tablespoon McCormick® Pumpkin Pie Spice
    •1 teaspoon McCormick® Pure Orange Extract
    •1/2 teaspoon McCormick® Ground Ginger

    PROCEDURE:

    •Blend cream cheese and confectioners sugar until smooth in a food processor.
    •Remove cover, add pumpkin and remaining ingredients.
    •Blend thoroughly.
    •Chill 30 minutes or until ready to serve.

    Happy Halloween
    Chef Phil

     I would serve this with Ginger Snap cookies for dipping…


    Category Appetizers & Party Food, Recipes, Sweets -N- Treats | Tags: ,,,,,, | No Comments

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