My Menu Blog

2 skinless, boneless chicken cutlets
12 thin slices red onion, halved
½ red bell pepper, diced
1 cup peas, fresh or frozen
4 tsp olive oil
1 tsp curry powder
Salt and pepper to taste

1. Preheat oven to 400°F. Cut 4 12-inch-long pieces of nonstick aluminum foil or parchment paper.
2. Cut the chicken into long strips, then cut the strips in half. Mix all the ingredients together and spoon equal amounts onto the center of each piece of foil or paper. Draw up the sides and seal the packets well — leaving room around the ingredients so they can steam. Put packets on a baking sheet.
3. Bake 17 to 20 minutes, or until the chicken is cooked.

1/8 tsp. sea salt, plus more as needed
¼ tsp. ground cumin
6 large uncooked shrimp, peeled and deveined
1½ tbs. EVOO
1 champagne mango, cut into thin slices (about ¾ cup)
½ to 1 Haas avocado, cut into ¾-in. dice or slices
¼ small red onion, cut into 5 or 6 very thin slices
¼ small red onion, cut into 5 or 6 very thin slices
1 tbs. cilantro leaves, coarsely chopped
1 tsp. freshly squeezed lime juice

1. Combine the sea salt and cumin in a small bowl. Use the mixture to lightly dust the shrimp.
2.  Heat ½ tbs. of the olive oil in a med. skillet over high heat; swirl to coat the pan evenly. Add the shrimp and cook for 1-2 min. until they are just opaque, then turn them over and cook for 30 seconds or so. Remove from the heat.
3. Fan the mango slices on a diner plate. Arrange the shrimp, avocado and red onion on top. Sprinkle with the chopped cilantro, then drizzle with remaining tbs. of olive oil and the lime juice. Sprinkle with sea salt to taste. Serve immediately.

1 cup diced seedless cucumber
1 cup diced seeded ripe tomatoes
1 cup diced fresh feta cheese
1/2 cup diced red onion
11/2 cup coarsely chopped black olives (kalamata?)
1/4 cup chopped fresh parsley
1/4 cup olive oil
1/4 cup red-wine vinegar
salt and pepper to taste
1-1 1/2 pound sirloin steak (butt sirloin/boneless top sirloin)

1. combine cucumber, tomatoes, olives, feta, parsley, salt and pepper
2. toss with oil and vinegar
3. preheat a lightly oiled grill
4. season steak with salt and pepper
5. grill 4 minutes each side (until seared)
6. remove to cutting board and letrest 5 minutes to redistribute juices
7. slice steak on angle
8. top with salad mixture.

2 tablespoons olive oil
2 pounds boneless skinless chicken breast
1/2 cup sliced ripe olives
1 tablespoon dried oregano
3 cloves chopped garlic
2 sprigs rosemary
1 red onion, sliced into 1/2 inch thick rounds
1 28 ounce can diced tomatoes
1 10 ounce package frozen spinach, thawed and drained

1. preheat oven to 375 degreesheat oil in pan and brown chicken, salt and pepper
2. stir in remaining ingredients, except spinach
3. heat to boiling, cover
4. bake for 20 minutes
5. stir in spinach, bake 10 minutes longer