Cooking Method: Sautéing
Tilapia with Capers and Parsley
Tilapia with Capers and Parsley is very easy to make and makes a simple weeknight meal. Tilapia is delicious baked, sautéed, grilled, poached, or broiled.
By - Prep: 10 mins
- Cook: 45 mins
- Yields: 4 Servings
White Asparagus with Tarragon Cream and Toasted Panko
To grow white asparagus, the shoots are covered with soil as they grow, so that there is no exposure to sunlight, which keeps it white. White asparagus is considered to be slightly milder in flavor and a bit more tender than green asparagus.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 6 Servings
Mexican Scrambled Eggs
I found this recipe online very early in the morning. It's from Nigella Lawson. I had all the ingredients and made it within 5 minutes of reading the recipe. There is nothing more satisfying than that. I even used one of my jalapeños from my garden. I have modified the recipe slightly to include cheese and finishing it under the broiler. Everyone at my breakfast table LOVED it.....
- Prep: 15 mins
- Cook: 10 mins
- Yields: 2 Servings
Wild Mushroom Risotto
A friend of mine asked for a risotto recipe that you don't have to laboriously stir. I make this all the time. You start it on the stove top and transfer it to the oven. Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy. Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains. The traditional texture is fairly fluid. It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 8 Servings
Cider Braised Pork Chops with Apples
I've made many versions of pork chops and apples. I really like this one. I actually made a mistake and used apple cider vinegar instead of apple cider. It worked, though you might want to try it the way it's meant to be.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
Toasted Brie & Mushroom Open Faced Sandwich
I had this wonderful Toasted Brie & Mushroom Open Faced Sandwich at The Little Flower Candy Company in Pasadena, CA. I don't think of using lemon with mushrooms, but it really works to add a brightness to the dish.
This is what is says on the menu:
garlic mushrooms and brie toasted and served open faced on baguette with fresh thyme and lemon zest
- Prep: 10 mins
- Cook: 15 mins
Cuban Chicken with Pineapple
I went to see the movie Chef with my daughter Zoe. Fortunately, we had the foresight to make this Cuban chicken before we went. Everyone told me that I would want to eat Cuban food after the film, and they were correct! It was a very good movie, by the way. Serve this with Cuban Style Rice and Peas and Havana Black Beans.
- Prep: 20 mins
- Cook: 5 hrs
- Yields: 8 Servings
Balsamic Mushroom Chicken
This Balsamic Mushroom Chicken is not a thing of beauty, but it is so good and can be made ahead.
- Prep: 20 mins
- Cook: 1 hrs 10 mins
- Yields: 8 Servings
Zinfandel Barbecue Sauce
This Zinfandel Barbecue sauce is to die for. It is always a crowd pleaser at any party. Excellent as a dipping sauce, or brush generously on chicken, pork, or beef before grilling. I usually use it with meatballs and throw them in a slow cooker with the sauce.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 16 Servings
Corn Salad with Basil, Tomatoes and Lime
This Corn Salad with Basil, Tomatoes and Lime is so refreshing and it's already cut off the cob, for all those people who can't eat it!
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
