Monday, June 16, 2008
Friday, June 13, 2008
Pineapple Pork Roast
1 pork roast
salt & pepper
1 (16 ounce) can crushed pineapple
2 tablespoons brown sugar
2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon dried basil
Set crockpot to low. Place the pork roast in crockpot. Combine all ingredients and pour over roast. Cook on low for 6-8 hours. Delish!
Sunday, June 8, 2008
Salmon with artichoke hearts
Parmesan Pork chops
Italian sausage with Polenta
Grilled chicken breast sandwich with brie
Ham & cheese paninis
Big, Thick, Hearty Thighs........
Courtesy Rachael Ray
2 tablespoons extra virgin olive oil
8 boneless, skinless chicken thighs
Salt & pepper
1 small onion, thinly sliced
5 garlic cloves
1 tablespoon fresh thyme leaves
1 cup dry white wine
3 cups chicken stock or broth
3 medium to small red bliss potatoes, cut in half and then thinly sliced
1 cup frozen peas
Zest and juice of 1 lemon
1/4 cup fresh flat-leaf parsley leaves, chopped
Preheat a large skillet or wide soup pot over medium-high heat and add the EVOO. Season the chicken thighs liberally with salt & pepper. Add the chicken in the skillet and brown on both sides for 3 minutes. Scoot the browned thights to the edges of thepan, making some space in the center of the skillet. Add the onions, garlic, thyme, salt & pepper. Cook, stirring frequently, for 2 minutes.
Add the wine and chicken stock, turn the heat up to high, and bring the mixture up to a simmer. Add the potatoes and stir everything together. Cover the pan with a lid or a piece of aluminium foil and simmer for 10 minutes.
Remove the lid and continue to cook for another 5 minutes. Add the peas, lemon juice, lemon zest, and parsley, and cook for 1 more minute to just head the peas through. Serve with crusty bread.
Monday, June 2, 2008
This Seafood Alfredo recipe is a lighter verison and honestly I prefer it made this way. It was a super easy dish to make and the P man kept coming back for more! The only ingredient I substituted was the lump crabmeat. I used the canned crabmeat which was just as tasty to us!
1 1/2 tablespoons butter
1 cup chopped green onions
4 garlic cloves, minced
1 pound medium shrimp, peeled
1 pound sea scallops
2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound lump crabmeat, shell pieces removed
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
8 cups hot cooked fettuccine (about 1 pound uncooked pasta)
1/4 cup chopped fresh parsley
Melt butter in a 12-inch nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute or until tender. Add shrimp and scallops; sauté 3 minutes or until done. Reduce heat to medium-low. Add half-and-half, salt, pepper, and crabmeat; cook 3 minutes or until thoroughly heated, stirring constantly (do not boil). Gradually sprinkle 1/2 cup cheese over seafood mixture, stirring constantly; cook 1 minute, stirring constantly. Remove from heat. Combine pasta and seafood mixture in a large bowl. Top each serving with 1 1/2 teaspoons cheese and 1 1/2 teaspoons parsley.
8 servings (serving size: 1 1/2 cups)
CALORIES 438(30% from fat); FAT 14.8g (sat 7.7g,mono 3.6g,poly 0.9g); PROTEIN 38.5g; CHOLESTEROL 160mg; CALCIUM 257mg; SODIUM 747mg; FIBER 2.2g; IRON 3.4mg; CARBOHYDRATE 38g
Cooking Light, JANUARY 2002