Cara's Yummy Recipes » Weekday Meals

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.

Sam’s Umami Salmon

Cara — Mon, 31 Dec 2007 17:46:42 +0000

Ingredients

1/2 cup onion, diced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon rosemary
2 teaspoons oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup white wine
2 tablespoons goat cheese
3/4 pound salmon

Directions

Preheat oven to 475.

Saute onion in olive oil over medium high heat for 5 minutes, or until caramelized. Add garlic and saute an additional 2 minutes. Add rosemary, oregano, salt and pepper and saute an additional 1 minute. Add wine and simmer to reduce to a paste.

Prepare a glass baking dish ith olive oil, then place the salmon skin side down. Put paste on top of salmon. Crumble goat cheese on top. Bake at 475 for 7 minutes, then reduce heat to 350 and bake an additional 15 minutes until done.

Risotto Casserole

Cara — Thu, 16 Aug 2007 03:21:06 +0000

Ingredients

2 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 cup risotto
1 1/2 cups chicken broth
2 boneless skinless chicken breasts
2 cups mushrooms, sliced
1/2 cup parmesian

Directions

Heat oven to 400.

Boil chicken. Cut cooked chicken into bite size pieces and set aside.

In a dutch oven over medium heat, saute onion in olive oil for 2 minutes. Add garlic and saute an additional 2 minutes. Add risotto and saute an additional 5 minutes. Add chicken broth and bring to a simmer. Stir in mushrooms and chicken. Top with parmesian. Cover and cook in the oven for 30 minutes.

Wild Rice Salad

Cara — Mon, 04 Sep 2006 00:03:34 +0000

Ingredients
* 7 cups chicken broth
* 2 cups uncooked wild rice
* 1 cup wild rice/brown rice mixture
* 5 green onions, chopped
* 1/2 red pepper, diced
* 1 cup snow peas, cut into one inch bits
* 1/4 cup rice vinegar
* 1/3 cup olive oil
* 2 cloves garlic, minced
* 1 tablespoon dijon
* 1/2 teaspoon salt
* 1/4 teaspoon sugar
* 1/4 teaspoon black pepper
* 1/2 lemon

Directions
# Bring chicken broth to a boil and add rices. Cover and simmer for 40-45 minutes. Mix lemon into rice and chill.
# Add vegetables to rice. Mix together rice vinegar, oilive oil, garlic, dijon, salt, pepper and sugar. Add dressing to taste. Chill and eat.

Arlene’s Salmon Pasta

Cara — Fri, 28 Jul 2006 02:05:55 +0000

Preheat the over to 400.

Ingredients:
* 2/3 pound salmon
* 3 tablespoons soy sauce
* 2 tablespoons sherry
* 2 tablespoons vegetable oil
* 2 cloves garlic, minced
* 1 shallot, diced
* 3 tablespoons ginger, grated
* 1 teaspoon sesame oil
* 2 tablespoons cilantro, chopped
* 1/2 pound pasta, cooked

Directions:
# Combine the soy sauce and sherry. Spray a piece of foil with PAM and place the salmon on it. Drizzle 2 teaspoons of the mixture on to the salmon. Crimp the foil, and place in the oven for 12 minutes.
# In a saute pan over medium heat, saute the shallot, garlic and ginger in vegetable oil for 2 minutes. Add the sesame oil and the soy sauce mixure and bring to a boil. Stir in the cilantro and remove from heat.
# Serve salmon over pasta with the soy sauce mixture.

Summer Pasta

Cara — Wed, 05 Jul 2006 18:23:27 +0000

Ingredients
* 1 pound fresh pasta
* 1/2 cup white wine
* 2 cloves garlic
* 1/2 pound green beans
* 1 pint cherry tomatoes

Directions
# Cook pasta according to directions on package. Blanche the green beans.
# In a sauce pan over medium heat, boil wine until reduced. Add garlic and cook, stirring, for 3 minutes.
# Combine the pasta, vegetables and sauce. Serve with chicken marinated in wine and barbequed.

Dill Salmon

Cara — Thu, 28 Jul 2005 01:50:28 +0000

Ingredients

* 4 salmon steaks, about 1 inch thick
* cooking spray
* 1 1/2 tablespoons dill, finely chopped
* 1/2 teaspoon salt
* 1/8 teaspoon pepper, freshly ground
* 4 lemon wedges

Directions

Preheat oven to 350.

Spray baking dish with PAM. Place fish in pan and spray tops with PAM. Sprinkle with dill, salt and pepper. Bake for 10-20 minutes (until flakey). Serve with lemon wedges.

Cooking Light

Monday Night Lemon Chicken Pasta

Cara — Tue, 10 May 2005 04:02:19 +0000

Ingredients

* 3 chicken breasts, cut into bite size pieces
* 2 tablespoons butter
* 2 cloves garlic, minced
* 1 can chicken broth
* 3 tablespoons fresh lemon juice
* pepper to taste
* 1 bunch fresh basil or dried basil to taste
* 2 teaspoons corn starch
* 1 package linguine

Directions

Cook the pasta according to directions.

Heat butter in a large saute pan on medium high heat. Add chicken and saute until done. Add garlic and saute 2 minutes. Add chicken broth, lemon juice, pepper and basil (if using dried basil). Reduce sauce slightly (2 minutes), then add cornstarch and stir well. If using fresh basil, add now. Continue to reduce for another few minutes. Sauce should be fairly liquid and light flavored. Serve over pasta and serve with fresh salad or vegetables.

Farfalle With Cherry Tomatoes, Arugula, and Goat Cheese

Cara — Wed, 04 May 2005 22:59:44 +0000

Another tasty creation from Thad’s Recipe Collection

Ingredients

* 1 medium shallot, sliced thin
* 1/4 cup olive oil
* 3 pints (2 pounds) cherry tomatoes, each tomato halved pole to pole
* Table salt
* 1/4 teaspoon red pepper flakes
* 1/4 teaspoon ground black pepper
* 1 1/2 teaspoons sugar, or to taste
* 1 tablespoon sherry, or red wine vinegar
* 3 large garlic cloves, sliced thin
* 1 pound farfalle (bowtie pasta)
* 1 large bunch arugula, leaves torn into bite-sized pieces (about 4 cups loosely packed)
* 4 ounced goat cheese, crumbled (about 1/2 cup)

Directions

Adjust oven rack to middle position; heat oven to 350.

In small bowl, toss shallots with 1 teaspoon oil; set aside. In medium bowl, gently toss tomatoes with remaining oil, 1/2 teaspoon salt, pepper flakes, black pepper, sugar, vinegar, and garlic. Spread in even layer on rimmed baking sheet (about 17 by 12 inches), scatter shallots over tomatoes; roast until edges of shallots begin to brown and tomato skins are slighly shriveled (tomatoes should retain their shape), 35 to 40 minutes. (Do not stir tomatoes during roasting.) Remove tomatoes from oven and cool 5 to 10 minutes.

While tomatoes cook, bring 4 quarts water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 tablespoon salt and pasta into boiling water and cook until al dente. Drain pasta and return to pot; add arugula and toss until wilted. Using rubbeer spatula, scrape tomato mixture into pot on top of pasta and toss to combine. Serve immediately, sprinkling cheese over individual bowls.

Lemon Herb Chicken

Cara — Mon, 02 May 2005 04:01:32 +0000

Ingredients

* 1 can chicken broth
* 3 tablespoons lemon juice
* 1 teaspoon basil
* 1 teaspoon thyme leaves
* 1/8 teaspoon pepper
* 4 chicken breasts

Directions

Mix broth, lemon juice, basil, thyme and pepper. Set aside. Place chicken on rack in broiler pan. Broil for 30 minutes, turning and brushing often with mixture often.