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LEMON-GARLIC
CHICKEN SKILLET |
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Makes 2 to 4 servings
Ingredients:
2 lbs.. boneless and
skinless chicken breasts
1/4 cup olive oil
6 ounces fresh mushrooms, sliced
1/2 lemon with peel, very thinly sliced
1 garlic clove, crushed
1 can (14 ounces) water-packed whole artichoke hearts, drained
and quartered
1/2 cup dry white wine
1 tablespoon all-purpose flour
Salt and ground pepper to taste
1/2 teaspoon dried oregano leaves
Directions:
1. Pound chicken breasts
to even 1/4 inch thickness with meat mallet.
2. Cut chicken breasts into "2
inch" squares.
3. Heat olive oil in a large,
non-stick skillet over medium-high heat.
4. Add mushrooms, lemon and garlic;
sauté 1 to 2 minutes until golden.
5. Stir in chicken, artichoke
hearts, wine, flour, salt, pepper and oregano, blending flour
into pan juices.
6. Cook 10 to 12 minutes until
chicken is tender, stirring frequently.
Click HERE
for this recipe page.
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BONELESS
PORK TENDERLOIN DIANE |
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Makes 3 to 4 servings
Ingredients:
1 whole boneless pork
tenderloin, cut into 8 crosswise pieces
2 teaspoons lemon pepper
1 tablespoon butter
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1 tablespoon minced parsley
Directions:
1. Place each piece of
tenderloin between 2 pieces of plastic wrap. Flatten slightly
with heel of hand. Sprinkle surfaces of pork with lemon pepper.
2. Heat butter in heavy nonstick
skillet; brown pork evenly, about 3-4 minutes on each side. Remove
to serving platter, keep warm.
3. Add lemon juice, Worcestershire
sauce and mustard to skillet. Cook, stirring with pan juices,
until heated through.
4. Pour sauce over medallions,
sprinkle with parsley and serve.
Click HERE
for this recipe page. |
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HERB
ROASTED EYE OF THE ROUND |
Prep Time: 5 Minutes
Cook Time: about 1 Hour
and 30 Minutes
Ready In: about 2 Hours
With standing time
Makes 3 to 4 servings
Ingredients
2 lb. eye round roast
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/8 teaspoon pepper
Directions:
1. Pre-heat oven to 325°F.
2. Combine the salt, basil, oregano, rosemary and thyme and pepper
in a small bowl then press the mixture onto eye round roast.
3. Place the eye round roast on rack in shallow roasting pan.
Insert ovenproof meat thermometer so tip is centered in thickest
part of beef. Do not add water or cover; then roast for about
1-1/2 hours for medium rare doneness.
5. Remove eye round roast when meat thermometer registers 135°F.
Transfer to board; tent with foil. Let stand 15 to 20 minutes.
(Temperature will continue to rise about 10°F to reach 145°F
for medium rare.)
5. Carve the roast and serve.
Click HERE
for this recipe page.
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
Makes 3 to 4 servings
Ingredients:
1 1/2 lb. ground beef
1 large clove garlic, crushed
1 Tbsp. chili powder
1/2 tsp. salt
1 medium red or green bell pepper, cut into 1/2 inch pieces
3 cups cooked rice (cooled)
1 cup frozen peas (defrosted)
3/4 cup salsa
Directions:
1. Cooked rice according
to package and let cool.
2. In a large non-stick skillet,
brown the ground beef, bell pepper and garlic over medium heat
8 to 10 minutes or until ground beef is no longer pink, breaking
up into 3/4 inch crumbles.
3. Pour off drippings and add
chili powder and salt.
4. Add rice to non-stick skillet
and mix well. Continue cooking 2 minutes or until rice is hot,
stirring occasionally.
5. Stir in peas and salsa; heat
through.
Click HERE
for this recipe page. |
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