Dinner

Dinner

Mild flavor, Daniel’s favorite. Recipe based on restaurant we stopped at in Buena Vista, Colorado in 2011, Grand Canyon Trip with the Hills (now closed).

Ingredients:
4 chicken breasts
Cooking spray or olive oil
Lawry’s Seasoning
1 can mild green enchilada sauce
Small corn tortillas (flour tortillas work, but not as well)
1 and 1/2 cups shredded cheddar or mexican blend cheese
butter
1/2 cup chopped green onion (optional)

Directions:
Preheat oven to 350 degrees

Coat chicken breast with cooking spray or olive oil, season with Lawry’s seasoning. Bake or grill chicken until no longer pink. Chop chicken into very small pieces. Mix with 1/2 of the can of enchilada sauce. Stir in 1 cup of the shredded cheese and chopped green onion.

Line a 9×18 pan with foil. Spray with cooking spray or brush with olive oil. Spread butter on both sides of each tortilla. Pan fry both sides of each tortilla on medium heat until lightly browned. As each tortilla cools a bit, fill with about 1/4 cup of the chicken mixture, roll and lay the enchilada seam side down in the pan. Continue until all chicken mixture is used. If there are any tortilla shells left, fill with cheese and green onions.

Pour remaining enchilada sauce over the top, leaving some edges exposed. Sprinkle with remaining cheese. Cover with foil, bake for 25 minutes.

Barb Painter, Dinner

Ingredients:
One 3-4 pound chicken
2 slices thick-cut bacon
1 mandarin orange and 1 onion for bird cavity

Rub:
Minced rind of 1 lime and 1 mandarin orange
5 cloves of garlic, minced
1 tsp dill weed
1/4 cup chopped fresh cilantro
1 Tbsp salt
2 Tsp fresh ground pepper
2 Tbsp toasted sesame oil or olive oil

Apricot-Mandarin Orange Glaze:
3 tablespoons fresh mandarin orange juice
3 Tbsp soy sauce
1/2 cup apricot preserves
2 cloves chopped garlic
Fresh ground salt and pepper

Directions:
Wash the chicken and dry thoroughly, inside and out. For the rub: combine all rub ingredients to make a thick paste. Loosen the skin of the chicken and force the rub and slices of bacon under the skin, particularly over the breasts. Rub the exterior with toasted sesame oil and any remaining rub. Salt and pepper the cavity of the bird. Quarter the mandarin orange and onion, tuck inside the cavity. Using elastic food ties (or new shoelaces), truss the chicken.

Place chicken on spit rods of a rotisserie and cook for about an hour and a half or until meat thermometer inserted into thigh meat registers 180 degrees. Let chicken stand for 20 minutes before cutting.

Note: We made this chicken 2/12/23 at the South Beach Inn, Cocoa Beach, and served with Baked Potato, Sweet Potato, and Roasted Asparagus, Key Lime Pie for desert. Could not find elastic food ties, so we had to use shoelaces to truss the bird.

Dinner

Ingredients:

1 and 1/2 cups rotisserie chicken cut into small pieces
1 cup BBQ sauce
1 and 1/2 cups shredded cheddar cheese
1/2 cup chopped red onion
4 bacon slices, cooked and crumbled
2 pack of Naan or two pieces of flatbread
1 jalepeno pepper, chopped
1 TBSP melted butter
2 tsp Garlic salt

Directions:
Preheat Broiler on high, do not raise baking racks in oven. Mix chicken, 1/2 cup BBQ sauce, cheese and onion together in a bowl.

Broil Naan or flatbread for about 5 minutes until golden brown. Remove from oven and brush with melted butter. top with chicken mixture and sprinkle with bacon and jalepeño pepper, additional shredded cheese if desired. Return to oven, broil a few more until cheese is melted and ingredients are hot.

Dinner

Ingredients:

Approx. 2 pounds thin sliced boneless, skinless chicken breasts, or thicker cuts sliced to thinner cuts.
Eggplant peeled and sliced to 1/4 inch thick slices
2 cups Ritz or Club cracker crumbs
1/2 cup finely grated Parmesan Cheese (in can)
1 Tbsp Italian Seasoning
2 eggs
1/2 cup fresh grated Parmesan Cheese
1/2 cup fresh grated Mozzarella Cheese
2 cups prepared marinara sauce
Fettuccini or Angel Hair Pasta
Olive Oil

Directions:

Pulverize crackers in a food processor or put them in a food storage bag and crush them with rolling pin. Mix in canned Parmesan Cheese and Italian seasoning.

Pound chicken in food storage bag or between sheets of waxed paper with a mallet to about 1/4 inch thickness or a bit thinner.

Heat about 2 Tablespoons of olive oil in a large skillet on medium high heat. Dip each chicken cutlet or eggplant slice in egg, then cracker mixture.

Pan fry until both sides are golden brown and chicken is cooked thoroughly. I often cover the skillet for a few minutes if the chicken needs a longer cooking time. Be sure to add more olive oil to the pan as needed. Chicken will be done when you are able to cut it easily with a plastic spatula in the pan.

Prepare a 9 x 18 baking dish with cooking spray, then a thin layer of marinara or other sauce.
Place pan-fried chicken and egg plant in the pan on the sauce. Add more sauce to the top of each piece of chicken and eggplant. Do not add too much sauce, the edges of each piece should still be visible. Sprinkle freshly-grated parmesan and mozzarella cheese over the sauce.

Cover the baking dish with foil and bake in 350 degree oven for about 30 minutes. Meanwhile, boil pasta. Serve Chicken and Eggplant over pasta. Heat additional sauce for pasta if desired.

Dinner

Ingredients:

1/2 lb bulk Italian sausage
1/2 of small onion, sliced and separated into rings
2 Tbsp chopped green chili peppers
2 tsp flour
1 7 oz can tomatoes cup up

Topping
1/4 cup all purpose flour
1/4 cup yellow cornmeal
2 tsp sugar
1 tsp baking powder
1/4 tsp salt
1 beaten egg
2 Tbsp milk
2 tsp chopped, canned green chili peppers
1 Tbsp cooking oil
2 Tbsp shredded cheese

Brown the sausage and onion in skillet. Drain off fat. Stir in 2 Tbsp chili peppers and 2 tsp flour. Stir in undrained tomatoes. Cook uncovered until slightly thickened and bubbly.

Meanwhile, stir together 1/4 cup flour, cornmeal, sugar, baking powder, and salt. Combine the egg, milk, 2 Tbsp green chili peppers and cooking oil. Stir into flour mixture.

Place the meat mixture in a buttered baking dish. Spread cornmeal mixture over the top. Bake until the topping is set, about 35 minutes. Sprinkle with shredded cheese, bake an additional 5 minutes.

Can also be made in microwave: cook uncovered at 50% power for 2-4 minutes, rotating dish every minute or so. Sprinkle with cheese, cook an additional 30 seconds or until cheese is melted.

Dinner, Seafood and Fish

Ingredients:
Uncooked shrimp with tails on
1/4 cup butter
1/4 cup olive oil
1/2 cup chopped fresh cilantro leaves and stems
4 large garlic cloves, chopped
1/2 tsp crushed red pepper
3 TBSP lime juice
1/4 cup shedded parmesan cheese

Directions:
Peel shrimp. Cook in Butter and oil until pink and cooked through. Add remaining ingredients. Serve over rice or pasta.

Dinner, Seafood and Fish

Shrimp Taco Ingredients:
1 pound large or jumbo shrimp peeled, deveined, and tails removed (fresh or frozen and thawed)
1 tablespoon extra-virgin olive oil divided
1 teaspoon chili powder
1 teaspoon ground chipotle chili
1 teaspoon ground cumin
1/2 teaspoon kosher salt
6 to 8 corn or flour tortillas
Garnishes: avocados cilantro, sour cream (or Greek yogurt), lime wedges

For the Slaw and Shrimp Taco Sauce:
1 cup nonfat plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 clove garlic peeled
1/2 small jalapeño seeds and membranes removed
1/4 cup finely chopped fresh cilantro leaves
1/4 salt
Zest and juice of 1 small lime about 2 teaspoons zest and 3 tablespoons juice
2 cups shredded cabbage or slaw mix

Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with ½ tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.

Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about ½ cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.

Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining ½ tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.

Assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings.

Dinner, Pasta, Potatoes and Rice

Ingredients:
2 pints of salad tomatoes (grape or cherry)
Extra Virgin Olive Oil
Garlic Clove
1/4 cup chopped fresh basil
8 oz. block of feta cheese
kosher salt
cracked pepper
red pepper flakes (to desired taste)
10 oz. pasta, gluten free works well too

Directions:
Preheat oven to 400 degrees.
Using a casserole dish sprayed with olive oil spray or coated cast iron pan, add 2 pints of grape tomatoes into dish.
Place one block of feta cheese direction in the center of the tomatoes. Sprinkle with chopped garlic and basil.
Sprinkle entire dish with kosher or sea salt, black pepper and then drizzle with olive oil.

Place dish in oven for 45 minutes or until the tomatoes burst and are easily smashed.

Meanwhile prepare the pasta. I also like to add grilled and sliced chicken.

Remove tomato mixture from oven, mix well, stir in pasta.

Dinner, Seafood and Fish

Ingredients:
1 pound raw shrimp (may used cooked shrimp) with tails removed.
1 pound fresh asparagus
2 Tbsp olive oil
1 tsp salt
1/2 tsp crushed red pepper
1 tsp minced garlic
1 tsp minced fresh ginger
1 Tbsp soy sauce
2 Tbsp lemon juice

Directions:
In a large frying pan, heat olive oil over medium-high heat. Add shrimp to the pan. Season with the crushed red pepper and salt. Cook until shrimp is pink. Set shrimp aside.
In the same pan, heat additional olive oil. Stir fry the asparagus, garlic, and ginger until tender-crisp. Return shrimp to the pad. Add lemon juice and soy sauce. Serve over cooked rice.

Dinner, Pasta, Potatoes and Rice

Ingredients:

1 tablespoon olive oil
3 chicken breasts, cubed
Salt and pepper to taste
4 garlic cloves, minced
2 ½ cups chicken broth
2 ½ cups heavy cream
1 pound uncooked penne
2 cups parmesan
2 cups mozzarella
A handful of fresh parsley, chopped

Directions:
1. In a pot, heat oil and add chicken. Season chicken with salt and pepper, add garlic, then brown the chicken. Add broth, heavy cream, and pasta, and bring to a boil. Cover and reduce the heat to a simmer for 15-20 min.

2. Turn off heat and stir in 1 ½ cups of parmesan cheese. Pour half of the pasta into a greased 11×7 inch or 9×13 inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella and ½ cup of parmesan.

3. Broil 10 – 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.