Category Archives: Main Dish

Main Dish, Seafood

Black Sea Bass en Papillote

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1 whole head of garlic
1 cup olive oil
1 large red onion, peeled and sliced into 1/2-inch thick slices
1 zucchini, sliced into 1/2-inch thick slices
1 cucumber, seeds removed, sliced on the bias 1/4-inch thick
2 beefsteak tomatoes, sliced 1/2-inch thick
Salt and pepper to taste
2 sprigs chopped fresh basil
2 sprigs chopped fresh parsley
Juice of 1 lemon
2 pounds cleaned black sea bass, cut into 4 portions
Roast the garlic in a pre-heated, 400-degree oven for 15 minutes.  Slice off the top, squeeze out the puree, and blend it with the oil. Place the vegetables in a medium mixing bowl and season with roasted garlic-olive puree, salt, pepper, basil, parsley and lemon juice. Divide the vegetables evenly among four 8 by 8-inch sheets of parchment paper. Season the bass with salt and pepper, place one portion on top of the vegetables and fold the parchment together.  Wrap each parchment “package” in an 8 by 8-inch square of aluminum foil and place on the grill. Then grill for 10 minutes or until the fish is opaque. Remove from the heat and allow it to rest for 2 minutes before serving
 4  Servings
Chicken, Main Dish

Bennigan’s Smothered Chicken

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4 boneless, skinless chicken breasts, thawed
1 cup sliced onions
1 cup sliced mushrooms
1 teaspoon hickory smoke flavor
3 tablespoons butter or margarine
4 to 8 slices provolone cheese
4 slices cooked bacon
For Marinade:
1 teaspoon basil leaves
1 tablespoon garlic powder
3 tablespoons hickory smoke flavoring
1/4 cup white cooking wine
1/4 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vinegar
In a medium mixing bowl, combine the basil, garlic, 3 tablespoons smoke, wine, oil, salt, pepper, and vinegar. Mix together and stir well to blend. This will be the chicken marinade. Transfer the chicken marinade to a medium sized Ziploc or plastic bag. Add the chicken breasts to the bag and seal. Marinate the chicken by shaking the bag to mix and coat the chicken. Allow the chicken to soak and marinate for at least two hours, shaking occasionally.
While chicken is marinating, slice onions and mushrooms and cook the bacon. Saute mushrooms and onions in butter and hickory smoke flavor for about 3 to 5 minutes, or until onions are transparent but not brown, and mushrooms are tender.
After two hours, remove chicken from marinade, and grill for about 10 minutes. Take care not to overcook chicken. While the chicken is grilling, preheat the oven to a high broil.  
After the chicken is done grilling, remove from the grill and place in a shallow baking dish. Cover each breast with a strip of bacon, then provolone cheese, and then some sautéed onions and mushrooms.  Broil for 3 to 5 minutes, or until cheese is bubbling. Serve immediately from oven. 
Makes 4 servings.
Oven instructions:
If you don’t have a grill, preheat the oven to broil. Broil the chicken, 5 to 7 inches from the broiler, for about 10 minutes. Watch the chicken to prevent burning. About 6 minutes into broiling, top chicken with bacon strips. Once the chicken and bacon is done, remove from the oven, top with cheese and mushroom/onion mixture. Then broil for 2-3 minutes more. Serve immediately from oven.
 4  Servings
Beef, Main Dish

Beef Stroganoff

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1 1/2 pounds cubed round steak, cut into thin strips
Everglades Seasoning
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream 
Cooked egg noodles
Season the steak strips with Everglades Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
 4  Servings
Beef, Main Dish, Make Ahead

Beef Lombardi

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1  pound lean ground beef
1  (14 1/2-ounce) can chopped tomatoes
1  (10-ounce) can diced tomatoes and green chiles
2  teaspoons sugar
2  teaspoons salt
1/4  teaspoon pepper
1  (6-ounce) can tomato paste
1  bay leaf
1  (6-ounce) package medium egg noodles
6  green onions, chopped (about 1/2 cup)
1  cup sour cream
1  cup (4 ounces) shredded sharp Cheddar cheese
1  cup shredded Parmesan cheese
1  cup (4 ounces) shredded mozzarella cheese
Garnish: fresh parsley sprigs
Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain.Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes.
Cook egg noodles according to package directions; drain.Stir together cooked egg noodles, chopped green onions, and sour cream until blended.  Place noodle mixture in bottom of a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.
Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover casserole, and bake 5 more minutes.
Garnish, if desired.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.
To lighten: Substitute low-fat or fat-free sour cream and 2% reduced-fat Cheddar cheese. Reduce amount of cheeses on top to 1/2 cup each.
 6  Servings