Pam Yates
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Posts from April 2014

Quick Fish Soup

Great weeknight soup option, it comes together fast!  And you can use your favorite white fish, instead of the halibut, no problem.  It is a small recipe so double up if needed.

2 shallots, chopped
1 garlic clove, minced
1 can (14-1/2 oz) diced tomatoes with basil, garlic and oregano, undrained
1-1/2 cups chicken broth
3/4 cup frozen mixed veggies
1/2 cup frozen cubed hash browns
1 tsp seafood seasoning
1/4 tsp sugar
1/4 tsp ground allspice
Dash (or two!) cayenne pepper
2 bay leaves
1 halibut fillet (6 oz), cut into bite-size pieces

In a large saucepan coated with cooking spray, saute shallots and garlic until tender.  Add the tomatoes, broth, mixed veggies, hash browns, seasonings and bay leaves.  Bring to a boil.  Reduce heat; simmer uncovered for 5 minutes or until vegetables are tender.

Add halibut; simmer 2-3 minutes longer or until fish turns opaque.  Just before serving, discard bay leaves.

Image:  Wikimedia Commons
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Buffalo Chicken Sandwiches

Short on time but need to deliver a satifying meal?  Try this sandwich!  Serve with a side of celery and carrots, of course.

4 boneless skinless chicken breast halves (4 oz each)
1/2 tsp salt
1/4 tsp each garlic powder and pepper
1/2 cup seasoned bread crumbs
4 tbsp all-purpose flour
2 tbsp vegetable oil
4 slices mozzarella cheese
6 tbsp butter
2 tsp cornstarch
1/2 to 1 tsp hot pepper sauce
4 sandwich buns, split
Blue cheese or ranch salad dressing
Carrot/celery sticks

Sprinkle chicken with salt, garlic powder and pepper.  In a large resealable plastic bag, combine bread crumbs and flour.  Add chicken and shake to coat.  In a skillet over medium heat, brown chicken in oil.  Reduce heat; cover and cook for 10 minutes or until juices run clear.

Place cheese over chicken; cover and cook for 1 minute or until cheese is melted.  In a small saucepan over medium heat, melt the butter; whisk in cornstarch and hot pepper sauce until smooth.  Bring to a gentle boil, whicking constantly for 1 minute or until thickened.  Drizzle over chicken.  Serve on buns with blue cheese or ranch salad dressing with carrots and celery sticks on the side.

Image:  Wikimedia Commons
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Topics : Hospitality_Recreation
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Locations : Buffalo


Veggie Primavera

Here is a delicious dish for another Meat-Free Monday!

8 oz uncooked fettuccine
1 cup fresh broccoli florets
1 medium sweet red pepper, julienned
1 medium carrot, sliced
1/2 cup sliced fresh mushrooms
1/4 cup sliced celery
1 garlic clove, minced
1 tbsp olive oil
3/4 cup V8 juice
1/4 cup minced fresh basil
1 cup frozen peas, thawed
1/2 tsp salt
1/4 tsp pepper
2 tbsp shredded Parmesan cheese

Cook fettuccine according to package directions.  Meanwhile, in a large nonstick skillet, saute broccoli, red pepper, carrot, mushrooms, celery and garlic in oil for 3 minutes.  Add the V8 juice and basil; bring to a boil.  Reduce heat; simmer uncovered for 3 minutes.  Stir in the peas, salt and pepper; simmer 2 minutes more until peas are tender.

Drain fettuccine; add to vegetables mixture and toss to coat.  Sprinkle with Parmesan cheese.

Image:  Wikimedia Commons
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