Cara's Yummy Recipes » Entree

Tarragon Salmon

Cara — Wed, 18 Jan 2012 04:23:30 +0000

Ingredients

1 1/2 pounds salmon filets
6 tablespoons butter, divided
1/4 cup white wine
2 tablespoons lemon juice
2 tablespoons tarragon vinegar; alternatively use 2 tablespoons white wine vinegar and 2 teaspoons dried tarragon
2 tablespoons capers, drained

Directions

Cut the salmon filets into desired serving sizes. Melt 1/2 of the butter in a saute pan over medium-high heat. Cook the salmon pieces only until they flake (do not overcook!), turning as necessary. Put on serving plate. Keep warm. De-glaze the pan with wine, lemon juice and vinegar. Remove from heat and cool slightly; whisk in remaining butter. Stir in capers and spoon over warm fish.

Baked Ziti

Cara — Tue, 13 Dec 2011 03:53:23 +0000

Ingredients

1 (1-pound) package uncooked ziti (short tube-shaped pasta)
1 pound hot turkey Italian sausage links
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans petite-diced tomatoes, undrained
1/2 cup chopped fresh basil
Cooking spray
1 cup (4 ounces) shredded fresh mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese

Directions

Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.

Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.

Spring Vegetable and Chicken Couscous

Cara — Mon, 25 Jul 2011 04:33:02 +0000

Ingredients

1 pound chicken breasts
salt, pepper, savory and olive oil
3 tablespoons unsalted butter
4 green onions, sliced
2 wide strips lemon zest (use a vegetable peeler)
Coarse salt and ground pepper
1 pound asparagus, trimmed and cut into 1/2-inch pieces
1/2 cup frozen peas
1 cup couscous
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley

Directions

Pat dry chicken breasts and sprinkle with salt, pepper and savory. Brush on olive oil. Grill until cooked, then cut into 1/2 inch cubes.

In a medium saucepan, melt butter over medium-high. Add green onion and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.

Greek Chicken

Cara — Mon, 18 Jul 2011 02:52:52 +0000

Ingredients

1 pint cherry or grape tomatoes, halved
1/3 cup pitted Kalamata olives
4 ounces feta cheese, coarsely crumbled (1 cup)
1/2 cup fresh mint leaves
2 to 3 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds thin chicken cutlets (about

Directions

In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.

Heat a grill pan over high; brush lightly with oil. Season cutlets with salt and pepper. Cook, working in batches as necessary, until chicken is cooked through, 1 to 2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm. Top chicken with tomato mixture, and serve.

Roast Rack of Lamb

Cara — Sat, 04 Jun 2011 18:52:57 +0000

Ingredients

1/2 cup fresh bread crumbs
1? medium shallot
1 tablespoon? worcestershire sauce
2 tablespoons? balsamic vinegar
2 tablespoons garlic, minced
2 tablespoons fresh rosemary, chopped
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
2 tablespoons oliv oil
1 tablespoon dijon mustard

Directions

Preheat oven to 450 degrees. Move oven rack to the center position.

Heat 2 tablespoons olive oil in a saute pan over medium heat. Saute shallots, balsamic vinegar, worcestershire, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon black pepper. Comine shallot mixture with breadcrumbs in a large bowl. Set aside.

Season the rack of lamb all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

Arrange the rack bone side down in the skillet. ROast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes (125 is rare and 130 is medium rare). Remove from oven and let rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Roast Chicken with Garbanzo Beans, Tomatoes, and Paprika

Cara — Sat, 21 Aug 2010 21:37:45 +0000

Ingredients

1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plan yogurt or Greek yogurt
4 chicken breast halves with bones
1 15-ounce can garbanzo beans, drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided

Directions

Preheat oven to 450.

Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixutre around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

Mom’s Tri Tip Marinade

Cara — Sat, 26 Sep 2009 22:55:43 +0000

Ingredients

2 pounds tri tip steak
3/4 cup shiraz
2/3 cup soy sauce
1/4 cup vegetable oil
1/4 cup balsamic vinegar
1/4 cup lemon juice
2 tablespoons worchestershire sauce
2 teaspoons dijon

Directions

Combine ingredients and refrigerate for 1-8 hours. BBQ until done. Slice and serve.

Serve with Herbed Potato Salad.

Best Chicken Enchiladas

Cara — Mon, 13 Apr 2009 03:37:12 +0000

Ingredients

Sauce

1 28-ounce can tomato sauce
1/2 medium onion, chopped
3 garlic cloves
1 7-ounce can chipotle chiles in adobo sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
1/2 cup chicken broth
1 tablespoon vegetable oil

Filling

3 boneless, skinless chicken breasts
1 1/2 cup monterey jack cheese, grated
1/2 onion, diced
1/3 cup fresh cilantro, chopped
10-15 medium white corn tortillas
lots of vegetable oil

Directions

Blend tomato sauce, onion, garlic, chipotle, cumin, coriander, salt and broth in blend until smooth. NOTE: if doubling the recipe only make one batch of sauce at a time or the blender will overflow. Heat oil in a large nonstick skillet over medium heat. Add tomato mixture, bring to a boil, reduce heat to medium-low, and simmer until mixture is reduced to 3 1/2 cups, 8 to 10 minutes.

Boil chicken until done. Shred. Mix chicken, cheese, onion and cilantro in a medium bowl.

Heat vegetable oil in a fry pan. Dip each tortilla in the oil for 3 seconds a side. Then dip each side in the sauce. Place 1/4 cup of the chicken mixture in the tortilla and roll. Place seam side down in a 9×13 dish (or two 9×9 dishes) that has been coated with cooking spray. Repeat until pan is full. Pour remaining sauce over the top and cover with some more grated cheese.

To serve immediately: Bake uncovered at 350 for 15 minutes.

To freeze: Cover with foil and freeze. Bake covered at 350 for 30 minutes straight from the freezer. Uncover and continue baking until cheese has melted, about 5 minutes.

Suzie’s Meatballs

Cara — Sun, 28 Dec 2008 20:27:09 +0000

Ingredients

1/4 onion
1 clove garlic, peeled
1/4 cup fresh italian parsley
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal (or beef or pork)
1/3 cup chicken broth
1/4 cup grated parmesian
1 tesaspoon red pepper flakes
1 teaspoon salt
1/2 cup breadcrumbs
1 egg
3-6 cups marinara sauce
1/4 cup olive oil

Directions

Place onions, garlic and parsley in a blender or food processor. Puree. Add chicken broth and mix. In large bowl, combine pureed onion mix, meat, parmesian, red pepper flakes and salt. Using both hands, combine until mixture is uniform (do not overmix). Add breadcrumbs and egg, and combine until mixture is uniform (do not overmix).

Put a little olive oil on hands. Form mixture into balls a little larger than golf balls.

Pour 1/2 inch olive oil into straight sided 10″ wide saute pan. Heat over medium high flame. Add meatballs. Cook for 10-15 minutes or until meatballs are brown on all sides.

Meanwhile, heat marinara sauce in stockpot over medium heat. Using slotted spoon, lift browned meatballs into marinara sauce. Stir gently. Simmer 1 hour. Alternatively, place browned meatballs on cookie sheets, and bake in oven at 350 for 25 minutes, or until thoroughly cooked.

Mediterranean Chicken Kabobs

Cara — Thu, 21 Aug 2008 00:02:29 +0000

Ingredients

1/4 cup fresh lemon juice
2 tablespoons fresh chopped or 2 teaspoons dried oregano
2 tablespoons fresh chopped or 2 teaspoons dried fennel
2 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast, cut into 24 strips
2 red or yellow peppers, cut into 1 inch squares
1 onion, cut into 8 wedges
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

Directions

Combine first 8 ingredients in zip-top plastic bag; seal and shake well. Marinate in refrigerator 20 minutes. Remove chicken and vegetables from bag; discard marinade.

Prepare grill.

Thread chicken, peppers and onion wedges alternately onto each of 6 (12-inch) skewers. Sprinkle with salt and pepper. Place kebabs on grill rack coated with cooking spray. Cook 8 minutes, turning once, or until chicken is done.