Saturday, March 27, 2010

Key West Chicken ™

Love a getaway but can't afford it? This recipe will give you a taste of a getaway without the hassle of packing. Enjoy!

4 boneless skinless chicken breasts
2 limes (juiced and zested)
3 T  Teriyaki sauce
1/4 tsp pepper
1/8 tsp salt (optional)
Pinch red pepper flakes
2 T oil (olive or canola) 

Zest and juice lime.  

Combine chicken breasts, Teriyaki sauce, salt, pepper, red pepper flakes in shallow dish. Pour lime juice and zest over chicken. Let it marinate for several hours or overnight.

Heat grill pan or skillet on medium high heat. Add oil and reduce heat to medium. Add chicken and cook on one side for 10 minutes or until done. Flip chicken over and repeat cooking process on other side.

Serves 4

Thursday, March 18, 2010

Sauced Steak ™

Need an idea for dinner.

This is a very simple yet elegant idea for steak. I've used an inexpensive cut of steak and dry red wine. Feel free to use what cut of steak and dry red wine that you like.

8 oz steaks
1  1/4 c (10 oz) dry red wine 
2 T chopped shallots
1 T Worcestershire Sauce
2 oz (1/4 c) sliced mushrooms
1/8 tsp salt (optional)
1/4 tsp pepper 

Combine steaks, salt, pepper, Worcestershire sauce, 1 T shallots in shallow dish.  Pour 2 oz. red wine over steaks and marinate for several hours or overnight. 

Heat a skillet over medium high heat. Reduce heat to medium, place steaks and marinade in pan.

Cook on one side for 6 -10 minutes. Flip steaks over and repeat cooking process until desired doneness. Transfer steaks to serving plate and let rest.

Carefully combine remaining wine, remaining shallots and mushrooms. Stir to deglaze pan and let wine reduce for 6 - 7 minutes. Spoon sauce over steaks.

Serves 2.

Tuesday, March 2, 2010

Vegetable Stir Fry

Who says that a vegetarian dish can't be the main course.

This is a quick and healthy recipe for a vegetable stir fry. This recipe is perfect for the Lenten season. Feel free to experiment with different vegetables. You can also add nuts or Tofu to this recipe for added protein.

1 c each: sliced carrots, snow peas, sliced mushrooms, sliced celery, chopped onion, sliced bell pepper
1- 2 T oil (canola)
1 clove crushed garlic (diced)
1 T fresh ginger (diced)
1 can sliced water chestnuts
1/2 c each: sliced green onions, water

1 tsp cornstarch
1/4 tsp pepper
1/8 tsp salt (optional)

Heat wok or saute pan on medium high heat, add oil. Combine: vegetables, garlic, ginger, salt, pepper in pan. Stir fry vegetables to 8-10 minutes or until done. 

In a cup or small bowl combine water and cornstarch. Mix to dissolve cornstarch.

Push vegetables to sides of pan. Pour water mixture into middle of pan. Let liquid reduce. Coat vegetables with sauce. 

Serves 4