Tag Archives: dinner recipe

Stir-Fried Pork with Asparagus

9 Jun

By far THE BEST homemade stir-fry I have ever had. For the longest time I have been trying to find a good stir-fry sauce and have been failing miserably. The packages you can buy are just gross and nothing was really working for me. This recipe is so simple and I loved it. I absolutely cannot wait to do different types of stir-fry with more vegetables and different meats. The only thing I found with it is it asks for rice wine and cornstarch….you make such a tiny little amount I didn’t really find it to be necessary. So if you don’t already have rice wine, I wouldn’t bother going out and buying any.

Stir-Fried Pork with Asparagus

1 pound asparagus
2 teaspoons cornstarch
1 teaspoon chinese rice wine
1/2 pound boneless pork chops
1 tablespoon soy sauce
2 tablespoons hoisin sauce
1 teaspoon sugar
3 tablespoons canola oil
1 garlic clove, sliced

1. Snap or cut off the tough ends of the asparagus, cut into diagonal 2 inch pieces.

2. In a medium bowl, whisk together cornstarch and rice wine. Cut the pork into 1/4 inch thick strips the same length as the asparagus. Add to the cornstarch mixture and mix well. In a small bowl mix together the soy sauce, hoisin sauce, and sugar.

3. In a wok or stir-fry pan heat 1 tablespoon oil over high heat until hot. Add asparagus and stir until they turn a darker green. Add 1/4 cup water, cover the pan, and cook until tender 3-5 minutes. Transfer asparagus and any liquid to a platter.

4. Add remaining oil to the same pan and heat. Add garlic and stir until oil is hot and garlic sizzles. Stir up the pork mixture, add to pan and cook, stirring constantly, until the pork is no longer pink, about 2-3 minutes. Add the soy sauce mixture and stir for about 20 seconds. Return asparagus to pan and stir for another 30 seconds. Serve immediately.

Sausage and Zucchini Pasta Toss

8 Jun

This meal was really quick and so simple to make. It was a very interesting dish because it had all of the flavors of a red pasta sauce, yet there was no sauce at all. It kind of tricks you a little bit when you first taste it. I love anything that mixes zucchini with pasta, so this dish is a definite win for me. I did use regular spaghetti though, no matter how healthy I try to eat, I can’t bring myself to eat the wheat pastas.

**Recipe from Perry’s Plate

Sausage and Zucchini Pasta Toss

8 oz whole wheat spaghetti
4 T butter (1/2 stick)
2 T olive oil
2 medium zucchini, sliced on the bias
1 c chopped, fully cooked sausage
1-2 Roma tomatoes, chopped
1 garlic clove, minced
1 tsp dried basil or 1 T fresh basil
1/4 tsp salt
1/8 tsp pepper
1/2 c shredded Parmesan or Romano cheese

Cook spaghetti according to package directions; set aside.

Bring butter and olive oil to med-high heat in a large skillet. Add sliced zucchini. Saute for 3-4 minutes or until the centers begin to show. Add sausage and garlic. Cook and stir for another 3-4 minutes. Add tomato, basil, salt and pepper. Cook until sausage is heated through and tomatoes begin to fall apart.

Add cooked spaghetti to the skillet and toss to combine. Add more salt and pepper if you think it needs it. Add half of the Parmesan/Romano cheese and mix well. Sprinkle remaining cheese over top and serve. Makes about 3-4 servings.

Chicken Parmesan Salad

7 Jun

This is my new favorite salad!! I absolutely love everything about this! Ok, not quite everything, but almost. It was a little heavy on the breadcrumbs, so next time I will be cutting way back on those. I also like my salad dressing to have a bit more tang in it than this one creates, so I added a lot more vinegar and garlic than the recipe calls for. My suggestion would be to just taste it as you go. But seriously, if you love chicken parmesan you HAVE to make this salad!! I know the salad doesn’t look all that great, but I am telling you…it has everything there is to love in chicken parmesan, minus the grease and the pasta!

**Recipe from Food Network Magazine

Chicken Parmesan Salad

1 plum tomato, halved
4 sun-dried tomatoes packed in oil, plus 2 tablespoons oil from the jar
2 tablespoons red wine vinegar
1 clove garlic
1/2 teaspoon dried oregano
1 bunch fresh basil, torn
1/3 cup grated Parmesan
Kosher salt and freshly ground pepper
2 skinless, boneless chicken breasts (about 1 pound)
3 tablespoons extra-virgin olive oil
1 cup panko breadcrumbs
2 tablespoons chopped fresh parsley
8 cups Italian-blend salad greens or baby arugula
8 ounces bocconcini (small mozzarella balls), quartered (these are like ten bucks at publix…I just cut up regular mozzarella. Not quite the same, I know, but it got the job done.)

Preheat a grill to high. Puree the plum tomato, sun-dried tomatoes, vinegar, garlic, oregano, a few basil leaves and 2 tablespoons parmesan in a blender, drizzling in the sun-dried tomato oil until smooth. Add 2 to 3 tablespoons water, if needed; season with salt and pepper.

Halve the chicken breasts horizontally to make four 1/4-inch-thick cutlets. Brush with 1 tablespoon olive oil and season with salt and pepper. Grill the chicken until marked on the bottom, about 4 minutes, then turn and grill until cooked through, about 3 more minutes. Transfer to a cutting board.

Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the breadcrumbs, season with salt and pepper and cook, stirring occasionally, until golden, about 2 minutes. Add the remaining 3 tablespoons plus 1 teaspoon parmesan and the parsley and cook until toasted, about 1 more minute.

Toss the salad greens and remaining basil in a large bowl. Cut the chicken into pieces and add to the greens along with the mozzarella. Toss with the dressing, then sprinkle with the breadcrumb mixture.

Chicken and Corn Enchiladas

6 Jun

These were so good! For a really easy enchilada recipe, my husband and I really enjoyed these. They are so filling too! I made five out of this and I was only able to eat one! (Though I did alter my recipe a little bit, I did not use 2 pounds of chicken I think I used one good size breast and I just used a can of corn.)

**Recipe from Trim & Terrific

Chicken and Corn Enchiladas

4 cups shredded cooked chicken breasts (about 2 pounds skinless, boneless chicken breasts)
1 1/2 cups chopped red onions
1  (16-ounce) package frozen corn
1 cup nonfat sour cream
1 teaspoon ground cumin
1 teaspoon chili powder
2 cups shredded reduced fat Monterey Jack cheese
Salt and pepper to taste
2 cups mild salsa
3 cups canned enchilada sauce
16 (8-inch) flour tortillas
1 bunch green onions, chopped

1. Preheat oven to 350° F.  Coat two 13x2x9-inch baking dishes with non-stick cooking spray.  In a large bowl, mix together the chicken, red onions, corn, 1 cup of the cheese, sour cream, cumin, and chili powder.  Season with salt and pepper.  In another large bowl, mix together the salsa and enchilada sauce.

2. In a medium skillet coated with non-stick cooking spray, and set over medium heat.  Add 1 tortilla to the skillet and heat for about 10 seconds per side to soften.  Spoon a heaping 1/3 cup chicken filling into the center of each tortilla.  Roll up and place seam side down in baking dish.  Repeat with remaining tortillas.  Spoon the salsa enchilada sauce mixture over the filled tortillas.  Sprinkle with the remaining 1 cup of cheese.  Cover with baking dishes with foil and bake for 30 to 40 minutes, until heated through.  Uncover, sprinkle with the green onions, and serve immediately.  .

Makes 16 tortillas

Rosemary Scented Chicken

5 Jun

For me, there was just too much rosemary in this recipe. The idea was good, but if I make this recipe again I will probably cut the rosemary in half. To me it’s just one of those herbs that is good in moderation but not so good that I want to only taste that. My problem also could be that I did not use fresh, so if you’re thinking about making this…definitely go fresh!

Rosemary Scented Chicken

1/4 cup chopped rosemary
2 large garlic cloves
1 teaspoon salt/pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar
4 boneless skinless chicken breasts

1. Combine and mash rosemary, garlic, salt and pepper. Stir in oil. Spread over both sides of the chicken.

2. Grill chicken until cooked through

3. Transfer to a platter and drizzle with balsamic vinegar and serve.

Spicy Bow Tie Pasta with Broccoli and Sausage

4 Jun

This recipe basically has all of my favorite things in it: sausage, pasta, sun-dried tomatoes, and I added parmesan cheese. It was so good! There was so much flavor, and it was so easy to make. There really isn’t even much else to say about it. Really great, quick meal. The red onion in this is such a nice touch too. I almost never use a whole onion when a recipe calls for it, but this one I did and I am so glad. Red onion is one of those weird flavors but it works with this.

Spicy Bow Tie Pasta with Broccoli and Sausage

2 cups broccoli florets
1 cup sun-dried tomatoes, soaked in oil
2 cups italian sausage
1 red onion, thinly sliced
2 cloves garlic, minced
1/3 cup dry white wine
1/2 teaspoon crushed red pepper (I like to use more, but it gets spicy fast)
salt and pepper to taste
1/2 cup of your favorite prepared jerk sauce (try Walker’s Wood)
8 ounces bow tie pasta, cooked according to package

1. In a large saute pan, drizzle a couple teaspoons of olive oil. Heat over medium-high heat.

2. Add sausage and cook until brown on all sides. Remove and slice.

3. Return sausage to pan, add onion and saute until onion is tender, about 3-4 minutes.

4. Add garlic and saute a minute more.

5. Add white wine and scrape the brown bits off the pan.

6. Stir in tomatoes, broccoli, and pasta. Season to taste with salt, pepper, and parmesan cheese.

Sage Pork Chops with Parmesan Rice

3 Jun

These pork chops were really good, I have never cook pork in oil in this way and I was very happy with how moist it came out. I have also never really added sage to anything, so I didn’t know what to expect from the flavor. It was good, not overpowering in the way that mint can be. The Parmesan rice with this was delicious! I mean, I figured it would be, cheese makes everything better, but seriously, really good rice!

**Recipe from Everyday Food

Sage Pork Chops

4 boneless pork loin chops
coarse salt and ground pepper
1 tablespoon olive oil
i tablespoon butter
1 medium shallot, minced
1 teaspoon chopped sage
1/4 teaspoon dried thyme leaves
1/2 cup dry white wine

1. Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium heat; add pork. Cook until browned and opaque throughout, about 3-4 minutes per side. Transfer to a plate, and cover with foil to keep warm.

2. Make sauce: add shallot to skillet; cook over medium, stirring until softened, 1-2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, about 2-3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce.

Parmesan Rice

Cook one cup rice according to package, then toss with 2 tablespoons butter, 3 tablespoons grated Parmesan cheese and 1/4 cup chopped parsley. You might want to start the rice when you start the pork. (And I’m pretty sure I used more than 3 tablespoons cheese, but I kinda love cheese…)