My Menu Blog

1½ lbs. boneless skinless chicken breasts
1/3 cup olive oil
2 cloves garlic minced
2 tbs. fresh dill, chopped
1 tbs. fresh oregano, chopped
2 tsp. lemon zest
1 tsp. sea salt
½ tsp. fresh ground pepper
1 can artichoke hearts (14 oz.) drained and halved
8-10 cherry tomatoes
8-10 slices yellow squash
6-8 rosemary stems — thick woody stems about 6-8 in. long

1. Soak rosemary in cold water for at least 1 hr. before cooking.
2. Cut boneless chicken breasts into cubes
3. In a large bowl, combine next 7 ingredients add chicken and marinate at least 2 hours or overnight.
4. Remove chicken from marinade and assemble skewers with chicken and veggies. Grill until chicken is done.

½ cup green onion, thinly sliced
1 tsp. garlic, finely chopped
2 tbs. olive oil
1 large red bell pepper, diced finely
3 cups tomato, seeded and diced
½ cup Parmesan cheese, grated
2 tbs. parsley, chopped
1/8 tsp. cayenne pepper
8 oz. dry linguine or spaghetti

1. Sauté onion and garlic in oil until soft. Add red bell pepper and sauté until tender crisp (about 2 min.) Stir in tomato and cook over high heat until juice evaporate. Stir in cheese, parsley, cayenne pepper, and pepper; reserve.
2. Cook pasta and drain well. Toss hot pasta with reserved tomato mixture. Serve immediately or at room temp.

2 lbs. beef stew meat, cut into 1 in. chunks
1 tsp. salt
½ tsp. freshly ground black pepper
2 cloves garlic, mashed
1 tbs. olive oil
3 cups beef broth
2 tsp. chopped fresh sage, or 1 tsp. dried
3 carrots, cut into 1-in. chunks
2 cups 1-in. potato cubes
1 cup fresh, or frozen and defrosted petite peas

For the Sage Parmesan Biscuits:

• 2 cups Bisquick
• ½ cup freshly grated Parmesan cheese
• ¾ cup milk
• 1 tsp. dried sage

1. For the stew: Sprinkle beef with salt, pepper and garlic. In a 3 qt. ovenproof casserole or Dutch oven, heat the oil. Add meat, browning it on all sides for 6-8 min. When the meat is browned, add broth, stirring to scrape up any bits that have stuck to the bottom of the pan. Add sage, carrots and potato cubes. Cover and simmer 35 min.
2. Add corn and peas and continue to cook fo another 10-15 min. The sauce will appear thin, but will thicken when the biscuits bake. (The stew can be refrigerated at this point for 2-3 days, or frozen for up to 2 mos. Allow to come to room temp. before baking.) Preheat oven to 375°F.
3. For the Biscuits: In a large mixing bowl, combine Bisquick and Parmesan cheese. Add milk and sage, stirring with a fork to combine. Turn the dough out onto a floured board and knead 5 times. Roll the dough out to ½ in. thickness, cut out individual biscuits with a 2-in. cutter and place on top of stew. Or transfer the entire crust to the top of the stew, cutting it to fit. Bake the stew in the preheated oven for 17 to 20 min., or until the biscuits are browned and the stew is bubbling.

8 slices Jewish-style rye bread
Dijon mustard
1 lb. thinly sliced corned beef
8 oz. thinly sliced Fontina cheese
1/2 sweet onion (such as Maui or Vidalia), thinly sliced
4 tbs. (1/2 stick) butter, divided

1. Assemble sandwiches, add butter to skillet over med. heat, cook both sides until golden brown and cheese melts.

1 (3 1/2 lb.) flat-cut and well trimmed corned beef brisket
1 onion, studded with 10 whole cloves
3 large cloves garlic
3 large sprigs each of fresh thyme, and flat-leaf parsley, tied together
1 large bay leaf
1 tsp. mustard seed
1/4 tsp. black peppercorns
12 small (2 oz.) white onions, peeled
12 small red potatoes, well scrubbed
6 peeled carrots, cut crosswise into thirds
1 (2 lb.) head cabbage, cut into 8 wedges

1. Place beef in an 8-qt. pot. Add cold water to cover by 1 in. Cover; bring to boil. Reduce heat to low; simmer 5 min. Skim foam from top.
2. Add onion, garlic, herb bundle, bay leaf, mustard seed and peppercorns. Cover; simmer 2 1/2 hrs. With slotted spoon, discard onion with cloves, garlic, herb bundle and bay leaf.
3. Add white onions; cover. Simmer 20 min. Add potatoes, carrots and cabbage. Cover; simmer 20 min., until beef is fork tender and vegetables are crisp tender. Remove from heat.
4. To serve: Transfer vegetables to platter, halve potatoes. Place beef on cutting board; slice thinly across grain.

1 1/2lbs. boneless, skinless chicken breast
1/4 tsp. salt
1/4 tsp. pepper
2 tbs. EVOO
7-8 sprigs fresh Italian parsley (rinsed)
1 tsp. Italian seasoning
1/2 cup dry white wine
2 med. yellow squash
1 med. zucchini
1 cup fresh green beans
3 fresh garlic cloves
1 cup matchstick carrots
1 cup pre-diced onions
1 (14.5oz) can diced fire -roasted tomatoes (undrained)

1. Preheat large saute apn on med-high 2-3 min. Season chicken with salt and pepper on plate. Wash hands. Place 1 tbs. oil in pan, swirl to coat.
2. Add chicken to pan, cook 2-3 min. on each side or until browned. While chicken cooks, chop parsley coarsely.
3. Add parsley, 1/2 tsp. of the Italian seasoning  and wine to chicken. Reduce heat to med-low; cover and simmer 6-8 min. or until internal temp. reaches 165 degrees F.
4. Meanwhile, cut squash and zucchini in half lengthwise; then cut into 1/4-in-thick slices. Trim ends of green beans and discard; but beans into 2-in.-long lengths. Chop garlic coarsely.
5. Remove chicken from pan and set aside. Add remaining 1 tbs. oil and 1/2 tsp. Italian seasoning along with garlic, to pan; cook 1 min. Stir in remaining ingredients (except tomatoes); cook 5-7 min., stirring often, or until vegetables begin to soften.
6. Stir in tomatoes; cook 4-5 min. more or until vegetables are desired tenderness.
7. Transfer vegetables to serving dish. Slice chicken, arrange over vegetables, and serve with pasta.

6 halibut filets (2 lbs.), about 2 in. thick
Salt and freshly ground black pepper
6 slices thinly sliced prosciutto (about 3 oz.)
1½ lbs. yellow and red grape tomatoes
6 basil leaves, thinly sliced
1½ tbs. olive oil
1 tsp. red wine vinegar

1. Cut the fillets into equal-size pieces about as wide as a slice of prosciutto. Because of the size of the halibut, you will probably end up cutting across the fillet, making pieces that are roughly square.
2. Lightly salt and pepper the fish. Lay a prosciutto slice on the work surface and put a piece of halibut in the middle of it. Fold the ends around the halibut. Refrigerate the halibut until ready to cook.
3. Cut the tomatoes in half and place them in a bowl. Add ¾ tsp. salt and toss to coat well. Set aside to let the salt draw out some of the tomato juice. Toss the tomatoes with the basil, olive oil and vinegar.
4. Spray a grill basket with nonstick cooking spray or rub lightly with oil. Place the halibut packages in the basket and place over the fire.
5. Cook, uncovered, on one side until the prosciutto has lightly crisped, 4-5 min. Turn and cook until a knife inserts easily into an uncovered part of the halibut, another 4-5 min. Don’t overcook the halibut; even with the prosciutto wrapping, it will dry out pretty quickly. Total cooking time should be about 10 min.
6. Carefully open the grill basket, making sure the prosciutto doesn’t stick to it. Place the halibut packages on a large platter with the neatest side facing up. Spoon the tomato salad around the outside of the platter, sprinkle with black pepper and serve immediately.

2 Jennie-O Lemon Garlic Turkey Breast tenderloins
1 tbs. EVOO
1 cup fresh blueberries (rinsed)
1/3 cup water
¼ cup Crosse & Blackwell Mango Chutney
1 tbs. Grey Poupon Dijon Mustard
1 tbs. jalapeño pepper jelly

1. Preheat grill to med.-high. Cut tenderloins diagonally, across lenght, into about 8 1-inch-thick slices (medallion cut). Drizzle oil over both sides of slices. Wash hands.
2. Grill 5-6 min. each side or until internal temp. reaches 170°F.
3. While turkey grills, palce remaining ingredients in small saucepan on med.-high. Cook 8-10 min., whisking often, until blueberries break up and flavors are well blended. Serve sauce over turkey.

1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

¼ cup ginger spice paste
½ tsp. kosher salt
¼ tsp. pepper
¼ cup flour
1 ½ lbs. boneless, skinless, chicken breasts
1 tbs. canola oil
¼ cup honey

1. Combine ginger paste, salt, and pepper in med. bowl.
2. Place flour on plate, dip chicken in flour until coated and shake off excess.
3. Dip chicken in ginger mixture, coating both sides.
4. Preheat large sauté pan on med.-high 2-3 min.
5. Place oil in pan; swirl to coat. Add chicken; cook 3-4 min. on each side or until golden.
6. Reduce heat to med.; cover and cook 5-7 min. or until internal temp. reaches 165°F.
7. Slice chicken and drizzle with honey. Serve.