Sunday, April 11, 2010

Another Short week!

Hello all! The lemon butter chicken is a fave of mine and I am looking forward to trying something new with pork chops! As always I love to get suggestions for recipes and faves from all of you! So please comment, maybe share your weekly meal plan!

And as always, happy eating

Monday -Lemon Butter Chicken, rice and salad

1 tablespoon butter
1/3 cup Italian salad dressing
1 lemon, zested and juiced
1 tablespoon Worcestershire sauce
8 chicken tenderloins
lemon pepper to taste
garlic salt to taste
onion powder to taste


Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Tuesday -Steak Fajitas 

2 tbsp oil
juice from 1/2 large lime (about 2 tbsp)
2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp cumin
1 tsp salt
2 steaks
1-2 tbsp oil
3 large bell peppers, red, yellow, and orange
1 large red onion
salt and pepper

In a large zip-top plastic bag combine oil, lime juice, chili powder, garlic powder, onion powder, oregano, cumin, salt, and steaks. Seal bag and shake and squish to thoroughly coat steaks.
Heat oil in a skillet over medium heat. Add peppers and onion to hot oil and saute until soft and caramelized. Salt to taste.
While veggies are caramelizing, heat grill, grill pan, or frying pan.
Remove steak from bag and grill or sear until cooked all the way through.
Slice chicken and serve with warm tortillas, peppers, sour cream, cheese.

Wednesday -Honey and Spice-Glazed Pork Chops, roasted potatoes and veggies

¼ cup honey
2 tablespoons Dijon mustard
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
1/8 teaspoon ground cloves
Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Combine first 5 ingredients in a bowl. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned. Reduce heat to medium-low; add honey mixture. Cook 10 minutes or until done, turning pork once.

Thursday - Seafood pasta found on Sparkling Ink 

12 ounces dried linguine
4 + 2 tablespoons butter
2 leeks
4 garlic cloves
1 cup frozen peas
1 lemon, juice and zest
a small handful parsley
14 ounces shrimp/crab meat
coarse salt & black pepper
grated parmesan for sprinkling

Start heating up a large pot of salted water. While the water is heating for the pasta, prepare the rest of the dish. In a large pan, heat 4 tablespoons of butter over medium heat. Add in well rinsed and chopped leeks. Saute for 10 minutes without browning until very soft. Mix in finely chopped garlic, thawed peas, lemon zest and chopped fresh parley. Cook for a minute.
When the water is boiling, cook the linguine just until tender following the package instructions. Drain the linguine lightly and return to the pot with some water still left. Scoop the leek mixture over the pasta following with the crab meat. Squeeze in lemon juice and add 2 tablespoons of butter. Toss until the butter has melted and all the linguine is evenly coated. Season with salt and pepper to taste. Sprinkle lightly with grated parmesan and parsley.

Friday -Away!
Saturday- Away!
Sunday - Steak on the BBQ!