Category Archives: Dinner Ideas

Oven baked Steelhead Trout

Dinner Ideas, Fish January 13, 2013 1 Comment

Everyone knows that eating fish is healthy. Fish like salmon, tuna, and mackerel contain good fats that may help prevent heart problems and diseases such as Alzheimer’s and strokes. Buying fresh fish is easy. It should smell sweet; if it smells fishy or strong, it is no longer fresh. Whole fish should look like it had just come out of the water, with bright eyes and firm flesh, which are signs of freshness.

If you opt to freeze your fish, here is a trick some people use to thaw their frozen fish. Place the frozen fish in a bowl, cover it with fresh milk, and leave it in the refrigerator overnight. This method can give the fish a fresh-caught taste. Remember to throw away the milk after the fish has thawed.

Steelhead Trout or Salmon

  • 1 lb Steelhead Trout
  • 2-3 cloves of garlic sliced very thin
  • 1 clove of garlic to be grated or minced
  • 1 lime – zest the lime then slice half of the lime into very thin slices
  • 1 sprig of fresh Rosemary, strip leaves from stem and mince
  • ½ cup of Italian flat leaf parsley – minced
  • ½ teaspoon of kosher salt
  • Pepper
  • 4 tablespoons of Olive Oil

Directions

  1. Place foil on broiler pan – fold up edges to create a rim and spray with cooking spray.
  2. Rinse fish – dry with paper towels and then rub olive oil on both sides of fish and lay on foil with skin side down.
  3. Sprinkle with kosher salt and pepper to taste.
  4. Sprinkle with the lime zest.
  5. Spread the thin sliced garlic cloves across the entire length of fish.
  6. Mix the parsley, rosemary, and grated or minced garlic, spread across the top of the fish.
  7. Layer the thinly sliced lime across the parsley mix.
  8. Drizzle 1 tablespoon of Olive Oil on top of that
  9. Let the fish sit while oven heats up
  10. Broil for 2 minutes just to get the herbs cooking – do not broil any longer you do not want crisp herbs.
  11. Reduce oven temperature to 375°F. and place a piece of foil loosely on top of fish.
  12. Finish baking for approximately 10-15 minutes or until fish flakes easily or until internal temperature of 145°F (or 63°C.)  Do not overcook.

Moxy’s Braised Beef Short Ribs

Dinner Ideas January 12, 2013 Leave a comment

Short ribs2

I just indulged in one of my favorite meals, Braised Short Ribs. Not to be confused with back ribs, or barbequed ribs. Short ribs are meatier and from the rib of the beef. I’ve looked at all kinds of recipes for short ribs and still feel my recipe is easier and much less complicated, yet my ribs are full of flavor, tender and well, just plain yummy.

Ingredients

  • 2 to 3 lbs of short ribs of beefshort ribs
  • 1 small onion, diced
  • 2 small sliced carrots, sliced
  • 4 ribs of celery with leaves
  • 1 teaspoon salt
  • 1 bay leaf

Directions

  • Place ingredients in a stock pot and cover with cold water
  • Bring to a boil, cover pot with lid and lower heat to a simmer
  • Simmer for 2-1/2 hours
  • Turn the heat off and cool in pot for about ½ hour
  • Remove meat from broth and put into a strainer
  • Remove vegetables with a slotted spoon and put into a bowl

Preheat oven to 325 degrees

  • Now you have two choices you need to make a gravy;
    • You can put the pot of broth in the refrigerator until cold and the fat rises to the top where you can scrape it off and proceed to making a gravy or
    • You can use a can of beef broth purchased from a store and proceed with the gravy
      • Either way, do not discard or throw the original beef broth away, place in the refrigerator overnight and let the fat come to the surface and scrape off, pour into freezer containers and place in freezer to use in soups or sauces.
  • To make the gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of water. Bring the broth you chose to a boil and add the cornstarch mixture to the broth.
  • Let boil until thickened.
  • In an oven-proof skillet heat 2 tablespoons of olive oil on medium-high heat, brown the ribs in the oil, add the vegetables that were cooked with the ribs and pour the gravy over the ribs.
  • Place in oven uncovered for 45 minutes, ribs will be crispy and tender.
  • Enjoy with mashed potatoes or noodles.

Hearty Ham and Potato Soup

Dinner Ideas, Soup January 11, 2013 Leave a comment

Well it is snowing up here in Montana, we gave 6 inches of new snow and I am thinking “hibernation” this weekend. There is nothing like the smell of homemade soup simmering on the stove and bread rising in the kitchen.

Well I have my smoked ham hock cooking away for the next two hours in a stock pot. I threw a sliced garlic clove and about 8 peppercorns in the water to cook along with the ham hock. When that is finished cooking it will be “fall off the bone” yummy. I will remove the meat from the bone, and cut the gristle and fat off the meat and put it aside for my potato soup. Let’s not waste the broth, skim any fat off the top of the water and bring to a boil. Let boil for about ½ hour or 40 minutes to concentrate the flavors. Use this broth in soups or mix with beans for a real treat.

Now you can by-pass the above if you are pressed for time or just don’t want the hassle of pre-cooking your meat and but a smoked ham piece and cut into small pieces for your soup. OR if you prefer not to add meat to your soup – that is okay too. There are some great tasting vegetables here that will make your soup tasty.

potato soup

Potato Soup Ingredients

  • 1 tablespoon butter
  • 2 medium onions, finely chopped
  • 2 celery ribs, finely chopped
  • 2 carrots , finely chopped
  • 2 large potatoes, 2 small sweet potatoes
  • 2-3 cloves of garlic, chopped fine
  • 1 bay leaf
  • 1 teaspoon salt (optional, especially if you add ham)
  • 1 cup ham – cut fine or meat from a ham hock (as much as you like)
  • 2-3 cups of chicken stock or broth
  • ½ teaspoon Worcestershire sauce

*The vegetables above can be “chopped” in your food processor – I like mine chopped small. I will use store bought chicken broth and some of my ham broth.

  1. In a stockpot, melt butter and add all the vegetables; celery, carrots, potatoes, onion, garlic
  2. Sautee for about 15 minutes over medium-low heat. Stir often, do not burn.
  3. Cover the vegetables with water, about 2 cups (just until vegetables are covered) and add the bay leaf & salt if using.
  4. Bring liquid to a boil, cover, reduce heat and simmer until all of the vegetables are tender.
  5. Mash the vegetables with a hand masher still in the liquid – you want chunks – do not mash into a puree. The vegetables should make the liquid thick.
  6. Add your ham meat and chicken broth and/or ham broth until vegetables are covered again with liquid.
  7. Season with Worcestershire sauce, add ¼ cup of sherry if desired.

Serve with crusty bread and butter.

Oven-fried Coconut Chicken

Chicken, Dinner Ideas January 9, 2013 Leave a comment

OVEN-FRIED COCONUT CHICKENCoconut Chicken
*This recipe could be used for chicken wings as well*

  • 1-1/2 cups (loosely packed) flaked coconut
  • 1 cup seasoned bread crumbs
  • 2 eggs
  • 4 tablespoons butter melted
  • 1 lb of chicken pieces

 Preheat oven to 400 degrees

  1. Melt butter in oven in a rimmed cookie sheet (line cookie sheet with aluminum foil & spray with cooking spray.
  2. Mix coconut and bread crumbs in a shallow dish
  3. Beat eggs until foamy in a separate dish
  4. Dip chicken in egg one piece at a time
  5. Roll in coconut mixture
  6. Arrange chicken skin side down in pan
  7. Bake for 25 minutes
  8. Turn chicken and bake for 20 minutes longer or until tender and lightly browned outside.

Parmesan Chicken Breast (easy)

Chicken, Dinner Ideas January 8, 2013 Leave a comment

Parmesan Chicken Breasts

Ingredients Chicken Parmesan

    • 1/4 cup Parmesan cheese, grated
    • 2 tablespoons dried Italian seasoned breadcrumbs
    • 1/8 teaspoon paprika
    • 1 teaspoon dried parsley (optional)
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon fresh ground pepper
    • 1/2 teaspoon sea salt
    • 4 boneless skinless chicken breasts ( about 1 pound)

Directions

  1. Preheat oven to 400 degrees.
  2. In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
  3. Place one chicken breast in bag of cheese mixture, shake to coat all sides, repeat with remaining chicken.
  4. Spray cooking sheet with non-stick cooking spray (Pam)  and arrange chicken in a single layer
  5. Bake until chicken is cooked through, 20-25 minutes.

Easy Sauté Chicken

Chicken, Dinner Ideas January 6, 2013 Leave a comment

Here is an easy chicken dinner that you can handle any evening after work. All you need butterfly chare skinless chicken breasts, some spices you can pick up at the market or maybe have in your pantry already, i.e. pantry is the place you keep your spices, oils, vinegars etc. J A skillet, and olive oil.

If your chicken breast is frozen, wrap in paper towel and defrost in the microwave using the defrost setting. Do not overcook – chicken breast is easier to slice when slightly frozen inside.

Butterflying the Chicken This next step may be a little tricky – You want to “butterfly” the breast by slicing it through the center – not all the way through, you want to open it up and create a large, thin, flat chicken breast.

Here are some suggestions to sprinkle on both sides of your chicken breast. Pick two or three or use your own imagination.

  • Salt
  • Pepper
  • Old Bay seasoning
  • Garlic Powder
  • Thyme
  • Cajon Seasoning
  • Cayenne Pepper (sparingly)
  • Sage (sparingly)

Heat your skillet with two tablespoons of olive oil, when the oil is hot lay your chicken breast in the skillet and cook on medium-high heat for 4-5 minutes per side. Chicken is done when white inside and firm to the touch.

There you go – easy peezy – serve up with your favorite vegetable, salad or rice.

Note: You do not have to butterfly the chicken – you can cook it as is – it will just take longer to cook. Count on about 10 minutes on each side – slice the thickest part of the chicken after 20 minutes to be sure it is cooked through.

Cabbage Rolls

Dinner Ideas January 5, 2013 Leave a comment

cabbage rolls

cabbage rolls

I grew up with these stuffed cabbage leaves, I consider them a comfort food. Great for a crowd as this recipe makes a lot!

Cabbage Rolls

  • ¾ cup cooked rice (wild or white)
  • 1 large onion, chopped fine
  • 1 tablespoon vegetable oil or butter
  • 1-1/2 pounds of ground beef
  • 1 large egg
  • ½ cup of milk or half-and-half
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 tsp dried marjoram
  • 1 can of tomato sauce or marinara sauce

     

    Preheat oven to 350 degrees

  1. Place a nice size cabbage head in a pot of salted water and bring to a boil. Boil and simmer for 10-15 minutes, or until the cabbage leave soften. Remove the cabbage from the water.
  2. Cook rice according to directions.
  3. Heat oil in a skillet and sauté onion until soft. Mix the cooked onion, rice, meat and egg together.
  4. Loosen the cabbage leaves carefully from the cabbage head and fill with about 2 tablespoons of meat mixture, fold the ends in and under to form a pillow. Place in layers in a baking dish.
  5. Pour tomato sauce or marina sauce over the cabbage pillows and bake covered for 1-1/2 hours.

Enjoy

Chicken Breasts Stuffed with Feta-Spinach

Chicken, Dinner Ideas January 5, 2013 Leave a comment

Feta stuffed Chicken Breasts Feta stuffed Chicken Breasts[/caption]

  • 1 package of fresh spinach
  • 1 cup Feta cheese, crumbled (you can use flavored)
  • ½ cup parmesan cheese (try to use freshly grated)
  • 1 egg
  • 1 chopped onion
  • Salt and Pepper to taste (easy on the salt as the feta will be salty); ¼ tsp of salt
  • 6 boneless chicken breasts

Cut a pocket in each chicken breast. Sauté the chicken in equal parts of hot olive oil and butter until lightly browned, about 3 minutes on each side.

In a bowl combine the spinach, feta cheese, parmesan, egg, onion, salt and pepper.

Divide the spinach mixture into 6 parts and stuff each pocket.

Place in a baking dish and bake for 30 minutes covered at 350 degrees

Garlicky Marsala Mushrooms with Pasta

Dinner Ideas January 5, 2013 Leave a comment

Mushroom Stew

Salsa di Funghi
Mushroom Stew

Always try to use fresh herbs purchased in the vegetable section of your grocery store.  They have a remarkable fresh flavor and add such nice aroma and flavor to your dishes.  Most fresh herbs will last at least a week in your refrigerator, or can be put in a plastic bag and kept in the freezer.  If you use dry herbs, you will not need as much as the recipe calls for; dried herbs have a more pungent flavor.

In this recipe you can replace the type of mushrooms used for another variety you prefer.  Always use fresh mushrooms purchased in the grocery store rather than canned.

Garlicky Marsala Mushrooms with Pasta

  • 5 Tablespoons olive oil
  • 1 pound of white mushrooms – quartered
  • 1 pound of porta bella mushrooms – quartered
  • 2 large garlic cloves, thinly sliced
  • 1 medium shallot, thinly diced or small onion mince
  • 1-1/2 tsp minced rosemary (try to use fresh)
  • ½ cup dry Marsala wine
  • 3 tablespoons balsamic vinegar
  • 1 cup of minced green, yellow and red peppers
  • 1 package of frozen or fresh Tortellini or pasta of your choice
  • 2 tablespoons butter, melted
  • 1/3 cup freshly grated Parmesan cheese
  • 2 large garlic cloves, grated or minced
  1. In a very large skillet, heat 2 tablespoons of the olive oil. Add the mushrooms, season with salt and pepper, cover and cook over high heat, stirring onion, until the mushrooms are browned all over, about 2 – 3 minutes. Add the sliced garlic, the shallot or onion, peppers and rosemary and cook, stirring until fragrant, about 2 minutes.  Add the Marsala and cook until evaporated, about 30 seconds. Add the vinegar and cook, stirring for 30 seconds. Stir in the minced garlic, and remaining 3 tablespoons of olive oil and season with salt and pepper. Cover and keep warm.
  2. Prepare pasta according to directions
  3. After draining the pasta return to the pot or a large bowl, stir in the butter and mushroom mixture, stir in the 1/3 cup of fresh Parmesan cheese until melted.

Enjoy

Salmon Cakes

Dinner Ideas, Fish January 1, 2013 Leave a comment

Salmon Cakes

Salmon Cakes

I just had the best Salmon Cakes I’ve ever tasted and they were pretty easy to make.  Any kitchen should have a mini food processor, such as a Cuisinart Mini-prep plus.  It does all the chopping for you.  Let me start my story with I was hungry and it was lunch and I am home from work to celebrate New Years Day.  So I had time to do this.  I purchased 3 envelopes of Chicken of the Sea Skinless & Boneless Pink Salmon at Walmart *(in the tuna area) the other day, mostly because I eat a lot of salad and like to add protein like tuna, crab or salmon to my salad – which will be another story another time.  So I had this salmon in my pantry and saw a recipe on the back of the envelope for “Simple Salmon Cakes”  I looked at the ingredients I would need and had almost everything I needed except for bread crumbs, but I did make a loaf of bread a few days ago in my bread maker and it was sitting there, and I knew I wasn’t going to finish the bread before it got hard, so I chopped the remaining loaf in my Cuisinart Mini-Prep plus into tiny, soft bread crumbs.  I only needed a cup, so I put the rest in a zip lock and put it in the freezer for another day.

I didn’t have “green onions” so I used my left over red onion and threw it in the Cuisinart and chopped it fine, I had mini bell peppers from another recipe so I did the same with them and chopped them fine. So there you go, you can substitute veggies with what you have.  I also didn’t have any lemon juice, but had lime juice and used that instead.  So here is the actual recipe:

  • 1 5oz pouch of Chicken of the Sea Skinless & Boneless Pink Salmon
  • 1/4 cup chopped green onion (or red or scallions)
  • 1/4 cup Mayonnaise
  • 1 tablespoon lemon or lime juice
  • 1/2 tsp Garlic powder
  • Dash Cayenne pepper
  • 1/4 cup finely chopped bell pepper
  • 1 medium egg (beaten)
  • 1 cup breadcrumbs (fresh is best!)
  • 3 tablespoon butter (I sprayed the pan with “pam” and used 1 tsp of butter)
  • 1/4 tsp of seasoned salt – I didn’t use salt

Combine onion, mayo, lemon or lime juice, and seasonings in a bowl. Add salmon, egg and 1/4 cup breadcrumbs or more if mixture is too loose to gather into your hand, mixture will and should be soft and loose, not stiff and sticky.  Gather about 1/2 cup mixture in your hand and form into a loose ball, roll around in remainder 3/4 cup of breadcrumbs to form a crust and place on a plate while you do the same with the rest.  Heat skillet spray with cooking spray and melt a tsp of butter on skillet.  Add each cake and cook for 4 minutes on the first side on medium heat (electric stove is #5) while this is cooking – wash your dishes.  It is better to be busy instead of bothering the cakes while they cook.  After 4 minutes, flip over and cook for 4-5 minutes.  Finish cleaning your mess.  When they are done, you can eat on a plate with a tablespoon of mayo (I use Kraft Mayo with Olive Oil reduced fat)  and tablespoon of relish (I use Famous Dave’s hot and sweet) or put between bread and dress how you like.  These are really good – you can be creative and use this stuffing in mushrooms and bake in a 350 oven for probably about 20 minutes.  Enjoy!