Chicken, Main Dish, Make Ahead

Party Chicken

October 7, 2011 Sharon Leave a comment

Cooking spray

3 tablespoons unsalted butter

1/4 cup flour

Large zip-top bag

1 1/2 lb chicken fillets

1/8 teaspoon pepper

1 (10.75-ounce) can reduced-sodium condensed cream of chicken soup

1/2 cup light mayonnaise

1 1/2 cups panko (Japanese bread crumbs)

1 cup shredded Cheddar cheese

Aluminum foil

Preheat oven to 425°F. Coat 2-quart baking dish with cooking spray. Cut butter into small pieces and place in medium bowl to soften. Place flour in large zip-top bag. Season chicken with pepper; add to bag. Seal bag; shake to coat. Remove chicken from bag; shake off excess flour. Arrange chicken in baking dish. Combine soup and mayonnaise; spread evenly over chicken. Stir panko and cheese into softened butter, mixing until crumbly. Top chicken with cheese mixture; cover dish with foil. Bake 10 minutes. Remove foil. Bake 10–15 more minutes or until top is golden and chicken is 165°F. Serve.

4 Servings

Sandwiches, Turkey

Panera’s Turkey Artichoke Panini

October 7, 2011 Sharon Leave a comment

loaf pesto focaccia bread

8 ounces freshly sliced turkey

4 ounces spinach artichoke spread (Available at your local grocer)

2 ounces asiago cheese (asiago parmesan blend)

1 small red onion, diced

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1-2 tomato, sliced (6-8 slices)

1 pinch salt and pepper

Preheat panini grill to medium temperature. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.

Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread. Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread. Serve hot with chips or your favorite soup!

4 Servings

Main Dish, Seafood

Pan-Seared Cajun Scallops

October 7, 2011 Sharon Leave a comment

1 pound fresh sea scallops

2 tablespoons all-purpose flour

1 to 2 teaspoons blackened steak seasoning or Cajun seasoning

1 tablespoon cooking oil

1 10-ounce package prewashed spinach

1 tablespoon water

2 tablespoons balsamic vinegar

1/4 cup cooked bacon pieces

Rinse scallops; pat dry. In a plastic bag combine flour and seasoning. Add scallops; toss to coat. In a large skillet cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops. Add spinach to skillet; sprinkle with water. Cook, covered, over medium-high heat 2 minutes or until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops to skillet; heat through. Sprinkle with bacon.

Beef, Sauces

Outback Steakhouse Marinade

October 7, 2011 Sharon Leave a comment

1 cup Scottish ale

2 teaspoons brown sugar

1/2 teaspoon seasoned salt

1/4 teaspoon ground black pepper

1/4 teaspoon Accent Flavor Enhancer

Place your favorite cut of steak in a shallow pan and pour ale on steak and marinate for 1 hour in refrigerator. Remove steak from ale and mix dry ingredients together and rub steak on both sides. Let marinate with dry ingredients for 1/2 hour. Preheat a skillet or grill to med high heat add vegetable spray or vegetable oil and braise to perfection

Main Dish, Pork

Olive Garden’s Pork Filettino

October 7, 2011 Sharon Leave a comment

Four 10-12 oz. pork tenderloins

8 tablespoons extra-virgin olive oil

4 tablespoons garlic, minced

4 tablespoons fresh rosemary, chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

Sprinkle tenderloin with salt and pepper on all sides. Brush with olive oil, rosemary, garlic and parsley. Let marinate approximately 2 hours. Cook on a hot grill until internal temperature reaches 165º F.

4 Servings