Cashew Cabbage For Veganuary

Since I don’t think the word “celebrate” fits here I won’t use it. As I am understanding it, Veganuary is where you swap out some meals containing meat for vegan options.

This is a wonderful idea because you get to try new things and you just may find out you like them. As for me, I love all food and if you saw me in the flesh it’d be very apparent. So if you throw most any food my way, I’m sure to eat it. And for the record there’s some vegetarian/vegan dishes I’m crazy about.

Here you are substituting cashews for any meat. And yes, you can add some meat to this for those days you just feel like it or want to use up any leftovers. But trust me here, this tastes awesome with the cashews. The nutty flavor is perfect and you won’t miss the meat. Honest.

Love Egg Rolls?

Then you are bound to love this cashew cabbage. It tastes just like egg roll filling. In fact, if ever you make egg rolls use this recipe. I’ll tell you I was pretty surprised when I first made this. I adapted this recipe from one I found on Facebook that was posted by Just A Pinch. The original contained some ingredients I didn’t have on hand and didn’t think would “go” with the other ingredients. Therefore, I just kept to the basics. Had no fresh mushrooms on hand so I used canned button ones–haters can leave these out.

Shredding And Cutting

Truthfully, I find using a chef’s knife to shred cabbage a heck of a lot easier than any other home method, but if you have access to a commercial slicing machine like they have in the deli, use that.

When it comes to the carrot and making matchsticks, again I find using the knife more efficient, This can be done in a food processor but then you have all those parts to clean.

Just an FYI but when this dish is done, taste it. I used low-sodium soy sauce and didn’t add any salt because of the salt on the cashews. I haven’t been much into salt since my late husband’s heart surgery where he had to eat a reduced-sodium diet, but this needed a pinch of salt for my taste and maybe yours too. You can use regular soy sauce too–I will in future,

The Recipe

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Cashew Cabbage

Just like egg roll filling but vegan

Prep Time25 minutes mins

Cook Time15 minutes mins

Course: Main, Main Course, Main/Side, vegetarian dishes

Cuisine: Asian

Keyword: cashew cabbage, egg roll filling, vegan meals with cashews

Servings: 4

Calories: 345kcal

Author: Judith Hannemann

Ingredients

• 2 tbs oil
• 1/2 cup thinly sliced onion
• 1 carrot and cut into matchsticks
• 2 ribs celery thinly sliced
• 1 cup sliced mushrooms
• 1 cup cashews
• 1/4 cup white wine
• 1/3 cup soy sauce low-sodium preferred
• 1 1/2 lbs shredded cabbage
• 2 tsp sesame oil
• 1/2 tsp garlic powder

US Customary - Metric

Instructions

• Heat a large deep skillet or wok over medium-high heat. Add the onion, celery and carrot. Stir fry for about 5 minutes.
• Next add the mushrooms and cashews and stir fry for 3 minutes.
• Add the wine, soy sauce, sesame oil, garlic powder and cabbage. Toss to blend then reduce heat to low, cover and simmer until the cabbage is wilted.

Notes

Based on 4 servings as a main course

Nutrition

Serving: 1serving | Calories: 345kcal | Carbohydrates: 26g | Protein: 11g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 1130mg | Potassium: 718mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2724IU | Vitamin C: 65mg | Calcium: 97mg | Iron: 4mg

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Sirloin Steak On A Budget?

Absolutely! The key is making the meat essentially a condiment. The Asians have been doing this for years with their delicious stir fry dishes, so why can’t we?

That’s exactly what I did with this sirloin steak and potatoes skillet dinner. I’ve kept it to two add-ins but here’s where you can go wild with that. The sautéed potatoes are pretty much a “must” here. They’re the perfect accompaniment. In fact, you don’t have to go any further with add-ins. Just the potatoes will do.

This is also a meal where parts can be prepared way in advance. That way, you can have dinner in a dash.

Oh Those Potatoes!

The potatoes that are in this sirloin steak and potatoes dinner is also one of my favorite sides.  These herb sautéed potatoes are even great with breakfast.

Changing the herbs makes them different every time. I mostly use tarragon on thyme with these but with this skillet dinner, I used thyme. But don’t let that limit you–whatever you think would go with the steak is perfect. In other words, use what you like!

For The Wine

With beef, I’m partial to Madeira because it pairs very well. However, mostly any red wine will do here. White or vermouth can also be used if you have that on hand. But I do urge you to pick up a bottle of Madeira to try it–it won’t break the bank if you get a reasonably priced bottle.

Not into cooking with wine? That’s good too. Just substitute a good-quality beef stock.

The Recipe

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Madeira Sirloin Skillet

Deliciously gourmet but very easy

Prep Time25 minutes mins

Cook Time15 minutes mins

Course: Main, Main Course

Cuisine: American

Keyword: budget steak dinners, inexpensive dinners with sirloin steak

Servings: 6

Calories: 265kcal

Author: Judith Hannemann

Ingredients

• 1 1/2 lb thick sirloin steak cut in large chunks
• 1 cup sliced fresh mushrooms optional
• 1 tbs butter
• 1 tsp olive oil
• 2 tbs finely chopped onion
• 1/2 cup Madeira wine Marsala may also be used
• 1/2 cup heavy cream
• 1 recipe Herb Sauteed Potatoes

US Customary - Metric

Instructions

• Melt butter and oil over high heat. Pat meat dry and brown meat on all sides; remove to a plate and cover to keep warm.
• If using mushrooms, add them to the same skillet and cook until they are beginning to brown; remove them to the plate with the meat so they stay warm.
• In the same skillet, add the onion and cook for about a minute to soften. Deglaze the pan with the wine, letting it reduce a bit--maybe 25%. Then add the cream and cook until slightly thickened.
• Add the meat, the sautéed potatoes and mushrooms (if using) back to the pan. Stir to combine and heat through.

Notes

Nutrition information calculated without the potatoes. Nutritional info can be obtained by following the link to that recipe.

Nutrition

Serving: 1serving | Calories: 265kcal | Carbohydrates: 2g | Protein: 26g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 91mg | Potassium: 473mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg

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Andalusian Chicken: Quick Gourmet

Who else binge-watches old shows to feel nostalgic? I’m pretty guilty of that on days I just slouch around.

This time it was some ancient “French Chef” episodes. Admittedly I enjoyed Julia Child for her editorial comments. However, there’s plenty to learn in her shows even for experienced cooks.

The episode that featured this delicious recipe hailed from the 1970s.  It’s title was something about “working guys and gals.” It was in that era that women were actively back in the job market. And lest we forget that plenty of men live alone and have to eat too, she featured two recipes that can be made in a jiff and were tasty and gourmet to boot.

Updated For Today

Back in the 70s, there weren’t the myriad of products that are available today.

When it came to tomatoes, you had fresh, of course, but canned was only whole plum or crushed. When she demonstrated this, Child used fresh tomatoes. She skinned them and seeded them then made concasse. You don’t have to bother with that now as you can buy many varieties of diced tomatoes. Here I used a can of petit diced. The fire-roasted variety would add even more flavor, but I didn’t have any in the pantry so I used what I had–my mantra.

She also boned and skinned her own chicken breasts. With boneless skinless breasts on sale so much, you don’t have to bother with that either.

As for shallots, surprise, I had some. Julia Child always recommends green onions/scallions as a substitute. If you have neither, use onion. It works.

Tarragon

I love the flavor of tarragon with chicken. I used the stuff in the jar because even though I grow it, my hydroponic garden where it was growing petered out.

A great substitute for the tarragon would be basil–either fresh or from the jar. It goes well with chicken and with tomatoes, it’s a natural. Oregano or Italian seasoning are great substitutes as well.

The Recipe

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Andalusian Chicken

Gourmet chicken in a dash

Prep Time15 minutes mins

Cook Time20 minutes mins

Course: Main, Main Course

Cuisine: French

Keyword: chicken with tomatoes, french chicken recipes, quick gourmet chicken dinners in one skillet

Servings: 4

Calories: 308kcal

Author: Judith Hannemann

Ingredients

• 4 medium boneless skinless chicken breasts
• 1/3 cup flour
• 1 tbs butter
• 1 tsp oil

Sauce:

• 2 tbs finely chopped onions or shallots
• 15 oz can petit diced tomatoes drained
• 1/4 cup dry white vermouth or dry white wine
• 1/4 cup chicken stock
• 1/4 cup heavy cream or creme fraiche
• 1/2 tsp tarragon
• 1 tsp salt
• 1/4 tsp pepper

US Customary - Metric

Instructions

• Pound chicken breast with a meat mallet between 2 sheets of plastic wrap so they are an even thickness--about 1/2-inch/1.25-cm. With smaller or thinly sliced breasts this may not be necessary.
• Heat the oil and the butter in a large skillet over medium-high heat. Dredge the chicken in the flour then brown on both sides in the hot skillet. This will depend on the size of the chicken breast but about 4-5 minutes each side would be a good estimate. Don't overcook!
• Remove the chicken to a plate and cover to keep warm.
• Add the onion/shallot to the hot skillet in which you browned the chicken. Cook for 1 minute, stirring constantly.
• Add the remaining sauce ingredients. Stir this well and cook over medium-high heat until the sauce is reduced about 50 percent. It should be thick enough to coat a spoon.
• Add chicken back to pan to heat through.

Notes

Chicken stock can replace the vermouth/wine

Nutrition

Serving: 1serving | Calories: 308kcal | Carbohydrates: 18g | Protein: 28g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 906mg | Potassium: 795mg | Fiber: 3g | Sugar: 5g | Vitamin A: 580IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 2mg

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Quick And Easy Lemon Basil Chicken

Looking for a dinner that’s on the table quickly and tastes just great? Then this chicken in a delicious lemon basil cream sauce may be just what you’re looking for.

Chicken breasts are frequently on sale so this dinner is pretty economical. And who doesn’t want to save money these days?

I usually stock up when they’re on sale then vacuum seal chicken breast in portions I use. For me that’s doing singles since I’m a widow with an empty nest.

Have You Tried Lemon Basil?

I never did until I grew it this summer.

Truth is, I’m not that much of a basil fan–at least the most popular variety of the herb. I took a chance and ordered some more unusual seed pods for my hydroponic setup and lemon basil was one of the varieties I chose because I wanted to grow something that was different.

The first time I pruned it and smelled it I was in heaven. I just had to use this herb in something and my first thought was chicken. As lemon flavor is a great companion for chicken, how could I go wrong. It’s delicate flavor complements chicken so well.

I’m not entirely sure if you can find lemon basil in your market, so if you can’t then substitute the same amount of regular basil that’s called for in the recipe but add 1-2 teaspoons of lemon zest. It won’t be the same but very close.

Wine Makes It Mellow

The funny thing is, I rarely drink wine but I love cooking with it.

I’m a big fan of white vermouth for cooking. Maybe just a personal preference but I picked that because I always saw Julia Child use it. White wine works well too. In fact Julia Child often said either vermouth or white wine and who was more of an expert but her?

The Recipe

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Lemon Basil Chicken

Easy and tasty chicken in a lemon basil cream sauce

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Main, Main Course

Cuisine: American

Keyword: easy gourmet chicken breast recipes, using lemon basil

Calories: 1271kcal

Author: Judith Hannemann

Ingredients

• 4 boneless skinless chicken breasts
• 2 tbs olive oil
• 1 tsp finely minced garlic
• 1/2 cup rich chicken stock
• 1/4 cup white wine or vermouth
• 2 tbs chopped lemon basil
• 1/2 cup heavy cream
• 1 tsp salt
• 1/4 tsp pepper

US Customary - Metric

Instructions

• Pound chicken breast between 2 sheets of plastic wrap with a meat mallet to 1/4-inch/6 mm thickness. Mix salt and pepper and sprinkle over the chicken.
• Heat oil in a large skillet over medium-high heat and brown the breasts on both sides. Remove from pan and keep warm.
• Deglaze pan with the wine, scraping up all the brown bits. Add the stock, garlic and lemon basil. Let the liquid reduce by about half.
• Add the cream and heat through. Add the chicken back to the pan to heat through.

Nutrition

Serving: 1serving | Calories: 1271kcal | Carbohydrates: 10g | Protein: 102g | Fat: 85g | Saturated Fat: 34g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 37g | Trans Fat: 1g | Cholesterol: 456mg | Sodium: 3071mg | Potassium: 1950mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1892IU | Vitamin C: 7mg | Calcium: 118mg | Iron: 2mg

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Paprika Chicken: Simple But Tasty

Here’s another one of those recipes that have great flavor but few ordinary ingredients. I know I’m always saying this but the best tasting dishes seem to be ones that are simple and made with stuff you already have on hand.

Where I’d like to say this paprika chicken is “one-skillet,” if you choose to make this with the mushrooms, it’ll be two skillets–and you’ll see why later in the post. Even so, there’s no big washing up after. That’s something that’s important to me the older I get.

About The Mushrooms

I know a lot of people don’t “do fungus,” as one friend said a while ago. The good thing is if you hate mushrooms, they can be left out entirely. The chicken and sauce itself is awesome without them. But if you’re like me and really like them, you’ll want them in there.

The best variety to use is a brown mushroom–baby bellas and crimini in the USA and chestnut mushrooms in UK. The best way to prepare them for the recipe is to do them in a separate skillet. The reason for that is that they will sear more quickly on their lonesome and won’t pick up the flavors in the pan you did the chicken and onions in. Since mushrooms are pretty porous they pick up flavors of other foods. You want to keep them as pristine as possible.

Also, mushrooms should be satueed in unsalted butter. Salt inhibits the searing and caramelization process. In fact, you should never season the mushrooms before they begin to get brown. All this is done over high heat too. You have to keep an eye on them and stir or toss frequently. They are done when all the water is absorbed and they’re a nice golden brown.

Use Good Paprika

Using a high-quality paprika is important here. The dollar store stuff just won’t do. As it is a major flavor in this, you’ll want the best.

I wouldn’t advise hot or smoked paprika here as it would be way too overpowering. Use the sweet variety. This is the sweet paprika I use because it has excellent flavor.

The Recipe

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Paprika Chicken

Great chicken dinner that's full of flavor

Prep Time20 minutes mins

Cook Time30 minutes mins

Course: Main, Main Course

Cuisine: American

Keyword: easy chicken breat dinner with simple ingredients, paprika chicken, recipes using paprika

Servings: 4

Calories: 525kcal

Author: Judith Hannemann

Ingredients

• 4 boneless skinless chicken breasts about 2.5 lbs/1 kg total
• 3 tbs unsalted butter divided
• 1 tbs oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 medium onion roughly chopped
• 8 oz brown sliced mushrooms baby Bella, crimini or chestnut
• 2 tbs high-quality paprika
• 1 tbs light brown sugar
• 10 oz heavy cream
• Salt & pepper to taste

US Customary - Metric

Instructions

• Pat chicken breast dry. Mix the salt & pepper then sprinkle over both sides of the chicken.
• Heat a large skillet over medium-high heat. Add 1 tbs of butter and the oil. Add the chicken breasts and brown well on each side; remove from the pan.
• In the same skillet, add the onion and stir to coat with the chicken drippings. Reduce heat to low, cover the pan and let the onion cook for about 5 minutes or until they are limp and slightly brown.
• Add the paprika and brown sugar. Stir well. Add the cream and stir to blend.
• Add the chicken back to the pan. Cover and cook for 15-20 minutes or until chicken tests done (juices are clear or 170F/85C internal temperature.
• While the chicken is cooking, prepare the mushrooms--heat a large skillet over high heat and add the remaining 2 tbs butter. Add the sliced mushrooms and toss to coat with the butter. Continue cooking mushrooms, stirring or tossing frequently until the liquid has evaporated and the mushrooms have browned. Set aside.
• Remove the lid from the chicken skillet, increase heat to medium and let the juice reduce 50%--about 5 minutes, then add the mushrooms to the chicken.

Nutrition

Serving: 1serving | Calories: 525kcal | Carbohydrates: 12g | Protein: 28g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 458mg | Potassium: 853mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3063IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 2mg

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Great One-Skillet Meal

Shrimp and zucchini with orzo is one of those quick one-pan meals that comes together easily.  Since it tastes so good, it’s sure to be on your dinner rotation permanently.

In fact, you’re not limited to shrimp here because any leftover meat will go great with the pasta and veggie combination. Chicken would be a natural choice, at least for me. So remember this recipe the next time you have any leftover rotisserie chicken.

Orzo

I remember the first time I discovered orzo. So many possibilities for its use went through my head. Orzo is truly a versatile pasta shape.

Of course it’s really not meant to be used in the usual pasta fashion and that’s the nicest part of it.

Orzo can take the place of rice in so many things. However, unlike most rices, orzo has a silky texture which makes it a great “extender” for any dish that has a sauce.

And just like rice, when there’s a sauce involved, you want to serve it immediately. Reason is since it’s like rice, it absorbs liquid rapidly. Wait too long and the dish is dry.

Add What You Like

I kept it simple here and used zucchini by itself. However, you can add lots more veggies to this dish to extend it. Adding more vegetables also will add interesting textures, not to mention adding more fiber which many of us are lacking.

If you have a child who’s not big on their “greens” it just may encourage them to eat more of what’s good for them. This will work especially if you vary colors so it looks pretty. My mother used to do this so my sister would eat more of them. My only vegetable phobia was eating the stalks of broccoli. Go figure it’s my favorite part now.

The Recipe

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Shrimp & Zucchini with Orzo

Quick and easy dinner.

Prep Time15 minutes mins

Cook Time25 minutes mins

Course: Main, Main Course

Cuisine: American

Keyword: budget meals with shrimp, one pan shrimp dinners, orzo and shrimp skillet dinner

Servings: 4

Calories: 370kcal

Author: Judith Hannemann

Ingredients

• 1 tbs vegetable oil
• 1 large zucchini cut in half lengthwise and into 1/4-inch slices (about 2 cups)
• 1/4 tsp salt
• 2 cloves garlic finely chopped
• 3/4 cup uncooked orzo pasta
• 1 1/2 cups reduced sodium chicken stock
• 1 lb uncooked large shrimp peeled deveined
• 2 tbs butter
• 1/4 cup grated Parmesan cheese
• 2 tsp fresh lemon juice
• 1/2 tsp lemon zest
• 1 tsp fresh thyme leaves chopped
• 1 tbs finely chopped parsley

US Customary - Metric

Instructions

• In 12-inch nonstick skillet, heat oil over medium-high heat.
• Add zucchini and salt; cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Remove with slotted spoon; reserve.
• Heat same skillet over medium heat; add garlic and pasta.
• Cook 2 to 3 minutes, stirring frequently, until garlic is fragrant and pasta is lightly toasted.
• Add broth; cover and simmer 10 to 11 minutes or until liquid is nearly absorbed.
• Stir in shrimp, butter and zucchini; cover and cook 3 to 4 minutes or until shrimp are pink and pasta is tender.
• Stir in cheese, lemon, and thyme; garnish with parsley.

Nutrition

Serving: 1serving | Calories: 370kcal | Carbohydrates: 27g | Protein: 32g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 309mg | Sodium: 1307mg | Potassium: 407mg | Fiber: 2g | Sugar: 4g | Vitamin A: 473IU | Vitamin C: 19mg | Calcium: 262mg | Iron: 4mg

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Hawaiian Meatballs: Appetizer Or Dinner

Is there any dish as versatile as Hawaiian meatballs?

It’s one of the top 10 appetizers on a buffet since they’re pretty easy yet very tasty too. The meatballs, pineapple and pepper are easy to skewer on a toothpick so they’re portable as well.

But you can always make a dinner out of them. Served over some rice, this all-in-one dish is the perfect supper to chase away the winter blues.

Making Your Own Is Better

Making your own anything is generally better than store bought.

When it comes to these meatballs, I believe making your own is almost essential. Since most ready-made ones are Italian flavored and probably won’t blend well with the flavors in the sauce. Of course if you can find ready-made meatballs that have a more generic flavoring, that would probably work, however, I’ve never tried it so I can’t say for sure.

I’m very sure you’ll love this recipe so much that you’ll want to make it again, so why not double or even triple the meatball recipe? Then you can brown them and freeze the excess for future use.

Pineapples And Peppers

The amounts I give in the recipe are what I use. However, since the success is not connected to specific amounts with either the bell peppers or the pineapple, feel free to use more or less of either. So if you want to “beef it up” and extend it, I’d add more pineapple so the meat and pineapple are about equal. So in that instance, a 20 ounce can of pineapple chunks would be about right. Since there’ll be more liquid, use an additional tablespoon of cornstarch and water to thicken (if you desire the thicker sauce).

The Recipe

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Hawaiian Meatballs

Easy meatballs with a Hawaiian flair.

Prep Time20 minutes mins

Cook Time25 minutes mins

Course: Appetizer, Dinner, Main, Main Course

Cuisine: American

Keyword: foods with tropical flavors, hawaiian meatballs, polynesian dinners, quick meatball dinners

Servings: 4

Calories: 559kcal

Author: Judith Hannemann

Ingredients

Meatballs:

• 1 lb lean ground beef
• 3/4 cup soft breadcrumbs
• 1/4 cup onion finely chopped
• 2 cloves garlic finely minced or pressed
• 1 tbs soy sauce
• 1/2 tsp grated fresh ginger
• 2 eggs
• 2 tbs milk or cream
• 1/4 tsp pepper

Sauce:

• 8 oz can pineapple chunks including juice
• 1 cup dark brown sugar
• 1/2 cup rice vinegar
• 3 tbs soy sauce
• 1 medium green pepper cut in chunks
• 2 tbs cornstarch
• 2 tbs water

US Customary - Metric

Instructions

• Preheat oven to 350F/180C. Line a large baking sheet with parchment.
• Mix all meatball ingredients in a large bowl. Shape into balls about 1-inch/2.5-cm in diameter. Place on prepared sheet. Bake for 20 minutes, or until there is no pink in the center of the meatballs. Remove from oven and set aside and keep warm.
• Drain juice from pineapple into a small bowl. Add the rest of the sauce ingredients, except the pineapple chunks and green pepper. Stir well.
• Add the sauce to a large skillet and heat over medium heat, stirring occasionally, until it begins to boil. Mix the cornstarch and water and stir into the boiling sauce; stir until thickened.
• Add the pineapple and the green pepper. Boil for 1 minute.
• Add the meatballs to the skillet; stir to coat with the sauce and heat through.

Nutrition

Serving: 1serving | Calories: 559kcal | Carbohydrates: 85g | Protein: 33g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 1282mg | Potassium: 730mg | Fiber: 3g | Sugar: 65g | Vitamin A: 270IU | Vitamin C: 30mg | Calcium: 137mg | Iron: 5mg

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Scallops Are A Treat

Due to the high cost, scallops are a rare treat for most of us. I admit I’m partial to the organic sea scallops my local store sells but since they cost $20 for a pound, I don’t indulge often.

However, you can find scallops at a lower cost–namely pieces instead of whole or smaller bay scallops. Either will work fine in this recipe. And non-organic is cheaper too.

Of course these skillet scallops in garlic pepper sauce make a better presentation using larger whole scallops so I’m willing to bite the bullet on price for this Lenten indulgence.

A Little Bit Of Heat

That small amount of hot pepper adds so much to this dish. I admit to being partial to a small zing when it comes to seafood. The slight bit of of heat complements the sweetness of the scallops so well.

Since I grow my own jalapeños in one of my hydroponic gardens, I have easy access to fully ripe ones that are red in color. It’d be rare to find them in the produce department of any store, so red chilis can stand in here.

Now, if you’re not partial to heat in any form, just use a red bell pepper. It’ll taste just as good, but minus the heat. It’s really the pepper taste you want here so bell peppers will work very well.

Butter And Oil

Adding just a little oil to butter fortifies it so that the butter doesn’t burn or scorch so easily. It’s an old trick and one you’ll want to use here because of frying the scallops over a high-ish heat.

If you use clarified butter, that has a very high smoke point because the milk solids are all out of the butter, and it’s the milk solids that burn. Making clarified butter is pretty easy and a quick Google search will bring up how to do this. Clarified butter is also shelf stable and requires no refrigeration. Plus it lasts a long time.

I don’t bother with making clarified butter anymore. I buy ghee–which is the exact same thing. It’s pretty reasonably priced too.

If you do use clarified butter/ghee, you can eliminate the oil in the recipe.

The Recipe

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Skillet Scallops in Garlic Pepper Sauce

Great Lenten meal or anytime meal.

Prep Time5 minutes mins

Cook Time10 minutes mins

Course: Dinner, Main, Main Course

Cuisine: American

Keyword: garlic scallops, lenten seafood meals, scallop recipes with sauces, seafood meals with sauce

Servings: 4

Calories: 231kcal

Author: Judith Hannemann

Ingredients

• 1/2 cup dry bread crumbs
• 1/2 tsp salt
• 1 lb sea scallops
• 2 tbs butter see NOTES
• 1 tbs olive oil
• 2 tbs red chili pepper finely diced (see NOTES)
• 1/4 cup white wine or reduced-sodium chicken broth
• 2 tbs lemon juice
• 1 garlic clove minced
• 1 tsp minced fresh parsley

US Customary - Metric

Instructions

• Toss bread crumbs with salt in a small bowl. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere.
• In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm.
• Add the chili pepper to the same skillet and fry for about 30 seconds.
• Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.

Notes

Any red pepper will do. I used a ripe jalapeño (because I grow them). If you don't want any heat, a red bell pepper will do.

You can also use clarified butter or ghee. If you do, eliminate the oil.

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 15g | Protein: 16g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 886mg | Potassium: 306mg | Fiber: 1g | Sugar: 2g | Vitamin A: 252IU | Vitamin C: 14mg | Calcium: 38mg | Iron: 1mg

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Tuscan Chicken Is Real Food Fast

There’s just days where you don’t want to fuss but want real food. Instead of calling for take-out consider this easy chicken dish.

It’s easy to make and ready in no time at all. Another plus is that you can get to use those dehydrated sun-dried tomatoes you bought a while a go for something else. That always happens to me so I’m always glad to use something up. This time, it was the sun-dried tomatoes packed in oil that I had on the door shelf of my fridge. Trust me, I was glad to finally use them. And since most of us have some frozen spinach lurking in the freezer, this is another good place for it. Of course, if you have fresh baby spinach for salads, you’re all set too.

Brown Chicken Strips Without Overcooking

Browning chicken strips without overcooking the chicken has been an age-old problem for me. I make a lot of Asian stir fries and even though they may have tasted very good, the chicken was always overcooked.

However, I learned a great way to stop this happening. I was watching a video of Mary Berry making her Malay Rice recipe and she gave out her secret: drizzle the chicken strips with about a teaspoon of honey. This is brilliant and I’ve used this technique many times since. Yes, you will get a slight sweetness, but the trade-off is worth it. The honey will caramelize and make the chicken brown before it has a chance to overcook!

Excellent With…

Pasta of course! But this is also nice over rice or quinoa. Even serve it over biscuits if you have some in the freezer or in a can in the fridge.

The Recipe

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Tuscan Chicken

Tasty and easy chicken dinner

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Dinner, Main, Main Course

Cuisine: Italian

Keyword: browning chicken strips without overcooking, dinners ready in 15 minutes, quick tuscan chicken recipe

Servings: 4

Calories: 445kcal

Author: Judith Hannemann

Ingredients

• 2 large boneless skinless chicken breasts cut in strips
• 2 tbs olive oil
• 1 clove garlic finely minced
• 1 tsp Italian seasoning
• 1 cup frozen chopped spinach thawed and drained
• 1/2 cup sun-dried tomatoes cut in strips
• 1/2 cup grated Parmesan or Romano cheese
• 1/2 cup chicken stock
• 1 cup heavy cream
• Salt & pepper to taste

US Customary - Metric

Instructions

• Heat oil in a large skillet over medium-high heat. Add chicken and cook until no pink remains and it begins to get brown (see hint for browning in post).
• Remove chicken from the skillet and set aside.
• In the same skillet, add the remaining ingredients and bring to a boil. Reduce heat to a simmer and cook for about 5 minutes until sauce is slightly reduced. Add chicken back to the pan to heat through.

Nutrition

Serving: 1serving | Calories: 445kcal | Carbohydrates: 13g | Protein: 22g | Fat: 35g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 385mg | Potassium: 916mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5703IU | Vitamin C: 9mg | Calcium: 256mg | Iron: 3mg

The post Tuscan Chicken appeared first on The Midnight Baker.

Creamy Pork Chops: Cooks In One Skillet

One thing I hate is having a sinkful of dishes to wash. The older I get, the more I shy away from recipes–no matter how good they look–that seem to use every bowl, plate, cutlery and whatever to make it. The less I have to clean up the better in my opinion.

Since I like to keep cleanup to a minimum, I love meals that cook in one pot or skillet. This creamy pork chops dinner is one of them

Vary The Herbs

You can change the flavor of these creamy pork chops by just varying the herbs you use. Since it will have a different flavor it becomes something different each time you make it. I consider this a boon and a great recipe to have in your arsenal.

Thyme or savory is my herb of choice to use with pork. However, if you’re not too keen on those, sage is very nice too, but be careful with sage as it’s quite powerful. Start small and work your way up. Italian seasoning is nice too as is rosemary. Although with rosemary, follow the caveats for sage because it’s another powerful herb. Too much and it tastes medicinal.

Don’t Like Mushrooms?

That’s easy–leave them out. It’ll taste really good even without them.

But you can substitute other veggies for those mushrooms. Off the top of my head, peas would be a good choice. So would cut green beans or even asparagus. That way, you don’t have to dirty another pot making a side veggie.

The Recipe

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Creamy Skillet Pork Chops with Mushrooms

Great tasting and quick pork chop dinner

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Dinner, Main, Main Course

Cuisine: American

Keyword: creamy pork chop recipe, one-pan pork chops, pork chop skillet dinners, quick pork chop dinner

Servings: 6

Calories: 437kcal

Author: Judith Hannemann

Ingredients

• 6 boneless loin pork chops about 1-inch/2.5 cm thick
• 1 tbs olive oil
• 2 tbs butter divided
• 1/4 cup flour
• 10 oz fresh mushrooms sliced
• 1/2 tsp thyme or savory
• 2 cloves garlic finely minced
• 1/2 cup chicken stock
• 1/2 tsp Dijon mustard
• 1/2 tsp lemon juice
• 1 tsp salt
• 1/2 tsp pepper
• 1 cup heavy cream

US Customary - Metric

Instructions

• Pat pork chops dry.
• Add the oil and 1 tablespoon of the butter in a large skillet over medium heat. Dredge the chops in the flour and brown in the hot skillet. Cook each side until it’s golden brown and cooked through, about 10 minutes total time. The chops should be 140 F/60C at the thickest part. Remove the chops to a plate and cover with foil.
• Add the remaining butter to the same skillet, let it melt then add the sliced mushrooms. When the mushrooms start to release water, add the garlic and thyme. Continue cooking until the water has evaporated. Remove the mushrooms from the pan—you can put them on the same plate as the chops if you wish.
• Add the chicken stock, Dijon mustard and the lemon juice to the skillet. Let this reduce by 50%. Add the cream, stir well then add the chops and mushrooms back to the pan. Cook for about 5 minutes to heat through letting the cream reduce a bit— to the consistency of a thin gravy.

Nutrition

Serving: 1chop | Calories: 437kcal | Carbohydrates: 8g | Protein: 32g | Fat: 31g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 536mg | Potassium: 715mg | Fiber: 1g | Sugar: 1g | Vitamin A: 707IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg

The post Creamy Skillet Pork Chops with Mushrooms appeared first on The Midnight Baker.