Main Dish, Rice, Seafood

Pina Colada Shrimp & Rice

October 7, 2011 Sharon Leave a comment

1 pound large shrimp, cleaned

1 tablespoons olive oil

1 cup pineapple juice

1 (20 ounce) can pineapple chunks, drained

2 cups white rice, uncooked

1 cup coconut milk

1/4 cup coconut, toasted

1 green onion, sliced

Cook and stir shrimp in hot oil in large skillet on medium-high heat for 4 minutes until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil. Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 minutes. (If all liquid has not been absorbed, cook on low heat additional 2 minutes or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.

6 Servings

Main Dish, Sausage

Pierogies with Grilled Onions and Sausage

October 7, 2011 Sharon Leave a comment

1/2 pound sausages, smoked – cut into 1/2″ slices

1 16 oz. package pierogies

2 onions, sliced

Sauté above ingredients in 1 tablespoon oil for at least 8 minutes – until onions are browned and pierogies are tender.

4 Servings

Beef, Main Dish, Make Ahead, Pizza

Philly Cheese Steak Pizza

October 7, 2011 Sharon Leave a comment

pizza crust

1/2 cup mayonnaise

1/4 cup honey mustard

1 tablespoon horseradish

salt and pepper

1 cup sirloin tip steaks, thinly sliced, bite-sized pieces

1 onion, thinly sliced

1/2 red bell pepper, thinly sliced

1/2 cup fresh mushrooms, thinly sliced

1 clove garlic, minced

1 cup mozzarella cheese

1/2 cup cheddar cheese, shredded

Combine mayonnaise, mustard, horseradish, salt and pepper in small bowl, set aside. Sauté onion in small amount of oil until almost browned. Add peppers and mushrooms, cook until soft. Stir in garlic and steak, heat through. Top pizza crust with sauce, meat and vegetable mixture then cheeses. Bake in 400 degree oven for 10-12 minutes.

4 Servings

Asian, Chicken, Main Dish

PF Chang’s™ Orange Peel Chicken

October 7, 2011 Sharon Leave a comment

Sauce:

1 tablespoon vegetable oil

2 tablespoons minced garlic

4 green onions, sliced

1 cup tomato sauce

1/4 cup granulated sugar

2 tablespoons chili garlic sauce

1 tablespoon soy sauce

Chicken:

1/2 cup vegetable oil

4 boneless, skinless chicken breasts

1 egg, beaten

1 cup milk1 cup flour

peel from 1/4 orange, julienned (into 1/8″-thick strips)

cooked white or brown rice, to serve

Prepare the sauce: In medium saucepan, heat oil; add garlic and onions; do not let the garlic burn; add tomato sauce; bring to boil. Add sugar, chili sauce and soy sauce; bring to boil; simmer 5 to 6 minutes or until sauce thickens; remove from heat.

Prepare chicken: In wok or large skillet, heat oil. Meanwhile cut chicken breasts into bite-sized pieces. In medium bowl combine egg and milk; mix well. Place flour in shallow dish.5. Coat chicken pieces – first in the flour, then the egg wash and back into the flour. Cook in 2 or 3 batches until all chicken is cooked. When chicken is done, remove oil and rinse out wok with water; reheat pan. When hot, add orange peel and chicken; heat through – about a minute – stirring gently. Add sauce; heat through.7. Serve with white or brown rice.

Serves 4

Chicken, Main Dish

Pesto “Fried” Chicken

October 7, 2011 Sharon Leave a comment

2 to 2 1/2 pounds chicken pieces (breasts, thighs and drumsticks), skinned, all visible fat removed

3 tablespoons purchased pesto or homemade pesto

1/4 cup cornflake crumbs

Fresh lemon or lime wedges (optional)

Preheat oven to 375º F. Rinse chicken and pat dry. Place breasts and thighs bone side down in a shallow baking pan. Add drumsticks and brush top of chicken with pesto and sprinkle with cornflake crumbs. Bake, uncovered, 45 to 55 minutes or until chicken is tender and no longer pink. Serve with lemon or lime wedges if desired. Cook’s Tip: Skinning chicken, especially drumsticks and wings, can be tricky since they are so slippery. An easy way around this problem is to grasp the skin with a dry paper towel as you pull it away from the meat.