Okay, I'm begging for some help! I need some new inspiration in the kitchen. We are stuck in a bad rut of eating the same three meals and my entire family is ready to boycott. I'm looking for new, easy, and tasty recipes.So, in good faith, I'm posting two of my favorite recipes (which, ironically, we haven't had for awhile. Go figure!). I'm asking you to post your favorite recipe. We'll make this like a recipe swap. If this works, maybe we'll make this a regular Tuesday swap.
For this week, I'm just looking for entree recipes.
Monterey Spaghetti
4 oz. spaghetti, broken into 2-inch pieces
1 egg
1 c. (8 oz.) sour cream
¼ c. Parmesan cheese
¼ t. garlic powder
2 c. shredded Monterey Jack cheese
1 pkg. (10 oz.) frozen, chopped spinach, thawed and drained
1 can French-fried onions, divided
Cook spaghetti. Meanwhile, in a medium bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onion rings. Pour into a greased 2-qt baking dish. Cover and bake at 350-degrees for 30 minutes or until heated through. Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown.
Unfried Chicken
Chicken thighs or breasts
3 ½ c. ice water
1 c .plain yogurt
Breading:
1 c. bread crumbs
1 c. flour
1 T. old bay
½ t. garlic powder
½ t. Creole seasoning
1/8 t. pepper
dash of cayenne
½ t. thyme
½ t. basil ½ t. oregano
Coat baking sheet or dish with PAM. Put chicken in bowl with ice water. Put yogurt in medium bowl. Set bowls aside. Toss all breading ingredients in bag. Roll chicken in yogurt, then breading. Bake at 400-degrees for 1 hour.
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You just made me very hungry!
We made Japanese Pepper Steak for supper tonight. It's probably not very authentic, but we like it. (You can't really taste the soy sauce very much... it's more of a tomato-beef broth).
Japanese Pepper Steak
1 lb thin steak strips (about ¼ - ½ inch wide)
1 T oil
1 large onion (sliced in large pieces)
1 large bell pepper, sliced
1 t minced garlic
1 c beef boullion or broth (I use low sodium)
14-15 oz can whole or diced tomatoes
black pepper (optional)
NO EXTRA SALT (enough in soy sauce and boullion)
1 T cornstarch
¼ c water
3 T soy sauce (I use lite/low sodium)
1 t sugar
4-6 c. cooked rice
Briefly sauté the meat in the oil over high heat. Add the onions, peppers and garlic. Continue cooking over med-high heat until the meat is fully browned. Add the boullion, tomatoes and black pepper to taste. Simmer for 15-20 minutes. Mix the cornstarch, water, soy sauce and sugar, then add to the pan. Cook until thickened, about 3-5 minutes. Serve over rice. Makes 4-6 servings.
Pistachio Chicken
1/2 C shelled pistachio nuts, finely ground
1/2 + 1/4 tsp salt
1/2 + 1 pinch ground black pepper
4 boneless, skinless chicken breast halves
2 Tbs. extra-virgin olive oil
1/2 diced sweet white onion
Preheat oven to 375. Mix the nuts in a pie plate with 1/2 tsp salt and 1/2 tsp pepper. Press the chicken into the nut mixture. Heat 1 Tbs oil in skillet and cook the coated chicken, 2 min/side. Place the chicken in baking dish and bake for 15 minutes or until juices run clear.
Heat remaining Tbs. oil over high heat in skillet. Add diced onion, 1/4 tsp salt and pinch pepper. Cook until onion is browned.
Serve as entree with brown rice or add to a bowl of romaine lettuce. Leftovers are yummy too but you better double the recipe then.
I had to find a recipe that wasn't already yours. Most of my recipes are from you. This recipe is long but it is really easy.
ROAST PORK TENDERLOIN
1/2 tsp thyme
1/2 tsp marjoram
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground ginger
1/2 tsp sage
Fresh ground pepper to taste
2 Tbsp soy sauce
1 Tbsp worcestershire sauce
1 1/2 lb pork tenderloin
Place all dry ingredients in a small bowl. Add soy sauce and worcestershire sauce and mix well. Spread mixture evenly over meat and allow to marinate for an hour or two in refrigerator. Roast at 350 degrees F until internal temp reaches 170 degrees F (about 45).
To make it even easier. Don't worry about marinating it. Put in a crockpot with a little water and let it cook all day.
Leftovers: Pull apart and make pork barbeque. My favorite bbq sauce is Sweet Baby Ray's Honey Barbeque.
Enjoy!!!
I tried the pasta recipe, but used the penne pasta, b/c that was what was in the house. It was delicious! My husband loved it!
Thanks!
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