Chicken Marsala

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)

All-purpose flour, for dredging

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

4 ounces prosciutto, thinly sliced

8 ounces crimini or porcini mushrooms, stemmed and halved

1/2 cup sweet Marsala wine

1/2 cup chicken stock

2 tablespoon unsalted butter

1/4 cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Beef Fajitas

Source
1/2 C Canola oil
1/3 C soy sauce
1/4 C balsamic vinegar
2 Tbsp fresh lime or lemon juice
1 1/2 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
3 cloves garlic, minced
1/2 tsp ground black pepper
1 1/2 pounds flank steak
Combination of peppers – red, yellow, orange, green and onion, sliced.
Olive oil
Salt

Using a medium bowl,combine the oil, soy sauce, vinegar, lemon or lime juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a large zip loc baggie and pour marinade over the steak. Turning meat to coat thoroughly. Refrigerate for at least 2-3 hours or overnight.
Preheat grill for medium-high heat.
Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness. Slice meat thinly going across the grain
While meat is grilling, saute onions and peppers in olive oil and salt until tender.
Serve with meat on a tortilla. Add sour cream, guacamole and or salsa.

Coconut Curry Soup

Source

*Serves 4-6

2 tablespoons olive oil
1 1/2 pounds chicken breasts, (about 3), cut into 1-inch (or smaller) pieces
Salt and pepper for seasoning
1/2 cup chopped yellow onion (about 1/2 medium onion)
1 red bell pepper, finely chopped
2 cups low-sodium chicken broth
1 can (14-ounces) unsweetened light coconut milk
1/8 teaspoon cayenne pepper or more to taste
1 tablespoon brown sugar
½ tablespoon curry powder
1 tablespoon fresh lime juice (about 1 medium lime)
¼ cup fresh cilantro

3-4 cups hot, cooked rice for serving

In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.

Add the chicken broth, coconut milk, cayenne pepper, brown sugar, and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste.

Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.

*Just like the picture, I filled a bowl half way with rice and then ladled on the "soup." Think of it more as a stew, though. It shouldn't be too soupy.

Crispy Oven-Baked Chicken

adapted from Mel's Kitchen Cafe
*Note: If you don’t have a food processor to make fresh bread crumbs, you can try using a blender and pulsing the crumbs or try using panko bread crumbs (usually found in the Asian foods aisle). If you are using a food processor, you can also add the Parmesan cheese, salt and pepper to the bread crumbs and pulse to combine to create an even finer crumb.

4 tablespoons butter
3 garlic cloves, finely minced
1-2 thick slices whole wheat bread (for about 1 1/2 cups fresh bread crumbs)
1/4 cup finely grated Parmesan cheese
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 large boneless, skinless chicken breasts, cut in half length-wise
Preheat oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil and coat lightly with nonstick cooking spray. Set aside. Combine butter and garlic in an 8- or 10-inch skillet. Heat over medium heat until the butter has melted. Pour the butter/garlic mixture into a shallow pie plate or similar dish and cool to room temperature. Pound the 4 chicken pieces with a meat tenderizer until they are about 1/4-inch thick.
In the bowl of a food processor, tear the bread into large chunks, and pulse until the bread is ground into crumbs. Pour the bread crumbs into a shallow pie plate or shallow bowl and toss with the Parmesan cheese, salt and pepper.

Dip each chicken breast in the melted, cooled garlic butter. Transfer to the bread crumb mixture and turn until coated on all sides. Arrange the chicken in one flat layer on the prepared baking sheet. Drizzle any of the remaining melted butter over the chicken. Bake the chicken until it is lightly browned and just cooked through, 40-50 minutes. The baking time will depend on the thickness and size of the chicken you are using. Don’t overcook or the chicken will be dry.

Chicken Cordon Bleu

*I got this recipe my cousin Hila

2 boneless, skinless chicken breasts, trimmed and sliced in half lengthwise

4 slices deli ham
8 slices deli Swiss cheese
Salt, Pepper & Garlic powder to taste
¼ to ½ cup bread crumbs, seasoned or unseasoned

Preheat oven to 350°.  With a sharp knife slice each breast in half length way so you have two thinner breasts.  Pound each chicken breast to about ¼ inch thickness.  Sprinkle both sides of each breast with salt, pepper and garlic powder to taste.  Place one slice of ham on each breast, and then one slice of cheese on each slice of ham.  Roll chicken breast up and secure with a toothpick.  Transfer to greased backing pan.  Sprinkle with bread crumbs.  Cover with foil (or put on a cookie sheet and freeze, then store properly for the freezer).  Bake for 40 minutes or until juices fun clear.  Remove from oven and place another slice of cheese atop each breast.  Return to oven and bake 5 more minutes or until cheese is melted.  Serves 4.

*Lactose free tip: I leave the cheese off of my chicken piece and just make sure I mark it with an extra toothpick or something

 **My Notes:  I always double this recipe and freeze half of them for later use.  Prepare as directed except everything that comes after putting it in the oven.

I*** hate pounding the chicken out, but its much easier to do after slicing the chicken in half.  I like slicing it because there is also a better distribution of chicken to ham to cheese.

Pork Chops with Caramelized Onions and Apples

Source:  I think this is a Paula Deen recipe...but I'm having trouble confirming that!

3 slices bacon
4 pork chops
 salt
 pepper
2 cups thinly sliced onion wedges
1 cup thinly sliced Gala apples
1 teaspoon chopped fresh rosemary
¾ cup chicken broth
1 tablespoon butter

In a large skillet, cook bacon over medium heat 7 minutes or until crisp, turning once.  Remove bacon from pan discarding all but 1 tablespoon drippings.  Sprinkle pork chops with salt and pepper.  Cook pork chops in reserved drippings in skillet over medium-high heat 4-5 minutes per side or until done.  Remove from pan and keep warm.  Add onions, apples and rosemary to skillet.  Cook 4-5 minutes or until browned and tender.  Add chicken broth, and bring to a boil.  Remove from heat and stir in butter.  Serve sauce over pork chops, and top with crumbled bacon.

Tilapia with Homemade Pesto

Source

1 ½ cups fresh basil (lightly packed)

4 ounces toasted pine nuts
½ cup freshly grated Parmesan cheese
½ cup extra-virgin olive oil
4 pieces (6 ounces) fresh tilapia
1 TBSP olive oil

Preheat broiler.  Grind the basil, pine nuts and grated Parmesan cheese with a blender or food processor until a smooth paste forms.  Slowly add ¼ cup of olive oil, grinding until a smooth sauce forms.  Season the pesto to taste with salt and pepper.  Season the tilapia with salt and pepper on both sides.  Heat a large pan over medium-high heat.  Add the oil and cook the fish for 1 to 2 minutes on the flesh side or until it turns light golden brown.  Flip the fish over and spoon the pesto generously over the fish.  Transfer pan to the broiler for 2 to 3 minutes or until the fish is cooked through.  Remove fish from broiler and allow to rest on a plate.  Serve fish hot.

Fast, Fast, Fast.  Tasty too.  Our children like fish, so this is always a good one when we're crunched for time.  Especially since the Pesto lasts for a bit when refrigerated.

Broiled Tilapia Parmesan

I think this is the original recipe

½ cup Parmesan cheese
¼ cup butter, softened
3 TBSP mayonnaise
2 TBSP lemon juice
¼ teaspoon dried basil
¼ teaspoon ground black pepper
⅛ teaspoon onion powder
⅛ teaspoon celery salt
2 lbs. tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.   In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.   Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Another fast and easy one.  I like this one a lot.  The mayo mixture lasts for a while in the refrigerator, so it can be used again and again.  Just be sure not to double dip when spreading the mayo mixture on the fish...that way the mixture doesn't get...fishy.

Tostada's

⅛-¼ cup oil

1 heaping teaspoon chili powder

½ teaspoon cumin

6 flour tortillas

1 can refried beans, heated

Toppings:
Cheddar cheese, shredded

2 sliced avocados
Shredded lettuce

Chopped tomatoes

Green Onions

Picante Sauce

Sour Cream

Preheat oven to 350°.  Mix first 3 ingredients and brush on both sides of the tortillas.  Bake on cookie sheet for 4-5 minutes on each side or until tortillas are crisp, not floppy.  Turn oven off.  Spread heated beans on hot tortillas.  Top with cheese.  Return to oven until cheese is slightly melted (1 minute).  Remove from oven and let everyone top their own tostada.

 

These are SOOOO good.  This is my mom’s favorite and a favorite all around at our house.  Be warned though, they are messy!  But as my mom always told me growing up, the messier the better!

Not-So-Sloppy Joes

Source: I got this recipe from a friend years ago, and she got it somewhere online but I couldn't find the link.  If I find it I'll add it!

1 TBSP olive oil
1 small yellow onion, finely chopped
1 clove garlic, minced
1 red bell pepper, finely chopped
1 lb. ground beef
1 (6 ounce) can tomato paste
1 ½ teaspoons chili powder
1 teaspoon cumin
⅛ teaspoon freshly ground black pepper
⅛ teaspoon cinnamon
1 teaspoon kosher salt
4 hamburger buns, toasted
½ cup grated Cheddar
½ cup sour cream

Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and red pepper. Sauté until fragrant, about 3 minutes. Add the ground beef and brown, about 5 minutes. Stir in the tomato paste, chili powder, cumin, black pepper, cinnamon, and salt. Simmer, stirring occasionally, until the sauce has thickened slightly, about 12 minutes. Spoon onto the buns, sprinkle with the Cheddar, and top each sandwich with a dollop of the sour cream.

Yield: Makes 4 servings

After giving birth to my second daughter a friend brought a meal over for us...and this was it!  I loved them so much.  I think these are so much more flavorful than regular boring sloppy joes.  Our children really love these too.  Its one of those fail safe meals we can put on the table and have them gobble up.  It is also an easy, quick meal.  I use my little food processor to chop up the onion, garlic and red pepper.