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Mustard Sauce Watercress Chicken

June 8, 2010 By The Recipe Mom Leave a Comment
mustardchicken


What You Need:

3 tsp olive oil, divided
1 pint of grape tomatoes
1/2 tsp garlic minced
4 boneless, skinless chicken breasts
1/2 C of flour
3/4 C of chicken broth
3 tbsp Dijon mustard
3 tbsp reduced fat sour cream
1 tbsp chives, snipped
1 bunch of watercress


Heat 1 tbsp of oil in a skillet over medium high heat.
Stir in the tomatoes and cook for 3 minutes or until soft, shaking the pan occasionally.
Add the garlic and stirring constantly cook 30 seconds or until fragrant.
Place the tomatoes and garlic into a serving bowl.
Add the remaining oil to the skillet and coat the chicken with the flour.
Cook the chicken 5 minutes per side or until no longer pink in the middle.
Remove the chicken to a plate to keep warm.
Stir the chicken broth into the skillet scrapping any brown bits from the bottom of the skillet.
Whisk in the mustard and sour cream then simmer 1 minute or until beginning to thicken.
Remove the skillet from the heat and stir in the chives.
Arrange the chicken pieces over the watercress on a serving plate.
Arrange the tomatoes over the chicken then pour the mustard sauce over the top.

Makes 4 servings

Watercress has a lightly peppery taste which accents this chicken well. Cleaning watercress is simple. Just cut 1 inch off the bottom before untying the bunch. Rinse under cold water and drain. It can be left whole or torn into small pieces.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 14 minutes 30 seconds
Total Time: approximately 24 minutes 30 seconds

Nutritional Information: (approximate amounts per serving)
Calories 215; Fat 6g; Saturated Fat 2g; Carbohydrates 9g; Protein 29g; Fiber 1g;
Cholesterol 70mg; Sodium 451mg

Filed Under: Chicken, Dinner Ideas, Health Concious, Recipe Cards, Recipes Tagged With: , , , , , , , , , ,

Mushroom Burgers from the Microwave

June 3, 2010 By The Recipe Mom Leave a Comment

What You Need:

1/4 C of cornstarch
2 (10 1/2 oz.) cans of condensed beef consommé
1 (6 oz.) jar of sliced mushrooms
4 tsp Worcestershire sauce
1 tsp dried basil
1 egg, lightly beaten
1/2 C of bread crumbs
1 onion, chopped fine
1/2 tsp season salt
1/4 tsp pepper
1 1/2 lbs. ground beef

How to Make It:

Place the cornstarch and consommé together in a bowl and whisk until smooth.
Add the mushrooms, Worcestershire sauce and basil and stir until blended in well.
Place the egg, bread crumbs, onion, salt and pepper into a bowl and stir to combine.
Add the meat to the bread crumb mixture and mix well.
Form the meat mixture into 6 patties.
Arrange the patties in a 1 1/2 qt microwave safe dish and cover.
Place the dish in the microwave and cook on high for 6 minutes.
Drain off any liquid and rearrange the patties moving the ones inside to the outside and the ones outside to the inside.
Pour the mushroom gravy over the patties.
Recover the dish and return to the microwave.
Cook the burgers on high 10 minutes or until the meat is completely cooked through.

Makes 6 servings

Could a delicious meal be any simpler? These mushroom burgers taste great with mashed potatoes and a side of fresh corn or a side of noodles or rice topped with the delicious gravy.

Filed Under: Beef, Dinner Ideas, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , ,

Broiled Eggs and Salmon Muffins

June 2, 2010 By The Recipe Mom Leave a Comment
salmonsandwich

What You Need:

1 tsp white vinegar
8 large eggs
4 English muffins, split and toasted
2 C of cooked smoked salmon, broken into pieces
8 slices of smoked cheese

How to Make It:

Cover a baking sheet with foil and preheat the broiler.
Place 3 inches of water into a saucepan placed over medium high heat.
Bring the water to a gentle boil then add the vinegar.
Break the eggs into the boiling water.
Cook the eggs for 5 minutes or until they are as done as you like.
Remove the eggs with a slotted spoon and drain well.
Separate the muffins and place onto the prepared baking sheet.
Lay an egg onto each muffin and top the egg with pieces of salmon.
Lay a slice of cheese over the top of each muffin.
Broil the muffins for 2 minutes or until the cheese has melted.

Makes 4 servings

These protein packed muffins make breakfast, lunch or supper a treat. The smoked cheese takes the place of a hollandaise sauce and gives these little gems a more flavorful taste as well as cutting down your preparation time. For a softer egg allow them to simmer in the water just until the whites are cooked through.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 7 minutes
Total Time: approximately 17 minutes

Filed Under: Breakfast Foods, Breakfast Ideas, Brunch Ideas, Dinner Ideas, Fish, Lunch Ideas, Recipe Cards, Recipes Tagged With: , , , , , , , ,

Broiled Bean Quesadillas

June 1, 2010 By The Recipe Mom Leave a Comment
quesadillas

What You Need:

1 tbsp olive oil
2 tsp bottled minced garlic, divided
2 C plum tomatoes, chopped
1 C fresh cilantro, chopped and divided
1 (15 oz.) can black beans, rinsed and drained
4 (8 in.) flour tortillas
3/4 C of Mexican cheese blend, shredded
1 C frozen corn
2 tbsp lime juice
1 red bell pepper, chopped

How to Make It:

Set the oven to broil and place a baking sheet into the oven to preheat.
Place a skillet over medium high heat and add the oil.
When the oil is hot but not smoking add 1 1/2 tsp of garlic and sauté for 30 seconds.
Add the tomatoes, 1/2 C of the cilantro and the beans.
Stirring frequently, cook the mixture for 5 minutes.
Coat the heated baking sheet with a non stick cook spray.
Place the open tortillas on the baking sheet.
Spread each tortilla with 1/2 C of the bean mixture.
Sprinkle the cheese evenly over the beans.
Fold the tortilla over the filling.
Spray the top of each folded tortilla with the cooking spray.
Place the pan in the oven and broil the quesadillas for 3 minutes or until browned.
In a saucepan over high heat combine the corn, lime juice and bell pepper.
Stir in the remaining cilantro and garlic and bring the mixture to a boil.
Cook for 2 minutes stirring frequently or until heated through.
Cut each quesadilla into 3 wedges and top each wedge with the salsa.

Makes 4 servings

Broiling quesadillas is time saving in more ways than one. First it allows you to cook all your quesadillas at once instead of one at time as you would in a skillet. It also helps in keeping the filling inside the tortilla. Since there is no turning there’s no chance of the filling falling out onto the pan.

Nutritional Information: (approximate values per serving)
Calories 420; Fat 14.4g; Saturated Fat 5.5g; Protein 17.8g; Carbohydrates 60g; Fiber 10.3g; Cholesterol 19mg; Sodium 590mg

Filed Under: Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,

Grilled Balsamic Mushroom Burgers

May 31, 2010 By The Recipe Mom Leave a Comment
mushroom

What You Need:

4 large Portobello mushroom caps
1 tsp salt
1 tsp pepper
2 tbsp balsamic vinegar
1 tsp dried thyme
2 tsp parsley
4 slices of Provolone cheese

How to Make It:

Heat the grill to medium high heat and spray the grates with a cooking spray.
Sprinkle all the mushroom caps on both sides with the salt and pepper.
Brush both sides of the mushrooms with the balsamic vinegar and sprinkle with thyme.
Put the mushrooms on the heated grill and cook 3 minutes.
Flip and grill an additional 3 minutes or until tender.
Sprinkle the parsley over the tops of the mushrooms and add a slice of the cheese.
Place a foil tent over the mushrooms and grill for 1 minute or until the cheese melts.
Place on buns and serve with your favorite condiments.

Makes 4 servings

Grilling mushrooms gives them a caramelized taste The vinegar and thyme gives the mushroom burgers their vivacious taste. Serve these burgers with a side salad of all your favorite veggies for a great summertime lunch or dinner.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 7 minutes
Total Time: approximately 17 minutes

Filed Under: Dinner Ideas, Grilled, Lunch Ideas, Recipe Cards, Recipes, Summer Cooking Tagged With: , , , , , , , , , ,

Grilled Orange Salsa Steak

May 29, 2010 By The Recipe Mom Leave a Comment
grilledsteak

What You Need:

1/2 C of soy sauce
1/2 C green onions, chopped and divided
3 tbsp lime juice
2 tbsp brown sugar
1/8 tsp hot sauce
1 garlic clove, minced
2 lbs. boneless sirloin steak, 1 inch thick
2 oranges, peeled, sectioned and chopped
2 tbsp orange juice
2 tbsp red wine vinegar
2 tbsp lemon, chopped
1 tbsp lime, chopped
1 tbsp sugar
1 tsp cilantro
1 tsp jalapeno pepper, minced
1/2 tsp lemon peel, grated
1/2 tsp lime peel, grated
1/8 tsp salt

How to Make It:

Put the soy sauce and 1/4 C of the green onions into a large sealable bag.
Add the lime juice, brown sugar, hot sauce and garlic, seal the bag and shake to blend.
Place the steak into the marinade, seal the bag and turn to coat.
Refrigerate at least 2 hours, turning the bag occasionally to keep the meat well covered.
Preheat the grill to medium heat.
Remove the steak from the marinade, place it on the grill and discard the marinade.
Grill the steak for 5 minutes.
Turn the steak and grill for 5 minutes longer or until the internal temperature reaches 160 degrees for a medium done steak.
Cool the steak and slice across the grain.
Place the remaining ingredients into a mixing bowl and stir until blended together well.
Sever the salsa over the slices of steak.

Makes 4 servings

The citrus salsa adds a little zing to this delicious grilled steak leaving you with no need for that heavy steak sauce. The marinade gives you a steak that is moist and full of flavor. To grill the steak to medium rare the meat thermometer should read 145 degrees and for well done it should read 170 degrees.

Filed Under: Beef, Dinner Ideas, Grilled, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , , , ,

Fried Lemon Coated Fish

May 24, 2010 By The Recipe Mom Leave a Comment
friedfish

What You Need:

1 1/2 C of flour, divided
1 tsp baking powder
3/4 tsp salt
1/2 tsp sugar
1 egg, beaten
2/3 C of water
2/3 C of lemon juice, divided
2 lbs. perch fillets
2 tbsp of canola oil

How to Make It:

Stir together 1 C of flour, the baking powder, salt and sugar.
In another bowl mix together the egg, water and 1/3 C lemon juice.
Pour the egg mixture into the flour mixture and stir until smooth.
Put the remaining flour in a shallow bowl.
Place the remaining lemon juice into a shallow bowl.
Dip the fish in the lemon juice, roll in the flour and coat in the flour egg mixture.
Pour the oil into a skillet.
Place the skillet over medium high heat and fry the fish a few at a time for 3 minutes per side or until the fish flakes easily with a fork.
Drain well on paper towel before serving.

Makes 5 servings

If you live in area where fish are abundant then you know that fried fish ranks at the top. This recipe gives you something a little different to look forward to. If you are new to the taste of fried fish this one is a great place to start. Use any of your favorite fish fillets such as fresh walleye fillets or cod fillets.

Filed Under: Dinner Ideas, Fish, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,

Cheese Stuffed Pork Loin Roast

May 23, 2010 By The Recipe Mom 1 Comment
porkloin

What You Need:

1 tbsp of flour
1/4 tsp lemon pepper
2 tbsp butter, melted
2 tbsp heavy whipping cream
1 C of Swiss cheese, shredded
1 (2 lb.) boneless pork loin
6 oz. deli ham, sliced thin
1 tsp paprika
1/2 tsp dried marjoram
1/2 tsp dried oregano
1/2 tsp dried basil

How to Make It:

Allow the oven to preheat to 325 degrees.
Toss the flour and lemon pepper together in a small bowl.
Stir in the butter and cream until the mixture is smooth.
Add the cheese and stir to blend together well.
Slice the pork loin lengthwise to within a half inch of the bottom.
Lay out the cut pork loin and cover with plastic wrap.
Using a meat hammer flatten the meat to 3/4 inch thickness them remove the plastic wrap.
Place the ham slices over both sides of the open roast.
Spoon the cheese mixture down the center of the meat.
From the longest end roll the pork loin into a jelly roll around the filing.
Tie the rolled loin with kitchen string to hold shut.
In a small mixing bowl stir together the paprika, marjoram, oregano and basil.
Rub the mixture over the outside of the pork loin covering it well.
Place a roasting rack into a shallow roasting pan.
Place the loin on the rack and roast 90 minutes or until the internal temperature reaches 160 degrees.
Allow the roast to stand at least 10 minutes before slicing.

Makes 8 servings

Roasting pork can cause the meat to become very dry. Stuffing the meat with a filling helps to keep the meat moist from the inside out. Add a cream sauce to serve over this roast by sautéing chopped onion in butter until tender. Add 1 tbsp of cornstarch and stir until smooth. Stir in 1 C of heavy cream and 1/4 C of chicken broth and bring the mixture to a boil. Boil the sauce stirring constantly for 2 minutes or until thick. Remove the sauce from heat and stir in 1 tsp of sour cream.

Filed Under: Brunch Ideas, Dinner Ideas, Kid Friendly, Pork, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , , ,

Broth Boiled Buttermilk Dumplings

May 21, 2010 By The Recipe Mom Leave a Comment

What You Need:

2 C of flour
4 tsp baking powder
4 tsp sugar
1 tsp salt
2 eggs
1/2 C of buttermilk
1/4 C butter, melted
1 (32 oz.) can of chicken broth

How to Make It:

Place the flour, baking powder, sugar and salt into a bowl and toss to combine.
Whisk the eggs, buttermilk and butter together in another bowl.
Pour the buttermilk mixture into the flour and stir until a stiff dough forms.
Place the chicken broth into a pan and place the pan over high heat.
When the broth comes to a rolling boil reduce the heat to medium.
Drop spoonfuls of dough into the lightly boiling broth.
Place a lid on the pan and steam the dumplings for 20 minutes or until cooked through.

Makes 6 servings

Use the dumplings with turkey or chicken to make a delicious home cooked meal. They are so easy to prepare yet they taste like you’ve been cooking all day.

Filed Under: Dinner Ideas, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , ,

Popcorn Shrimp Fryers

May 19, 2010 By The Recipe Mom Leave a Comment
fryshrimp

What You Need:

2 large eggs
2 tbsp milk
1 C seasoned dry bread crumbs
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1 1/4 lbs. frozen shrimp, thawed
3 tbsp of canola oil

How to Make It:

Place the eggs and milk into a shallow bowl and whisk until well blended.
In another bowl place the bread crumbs, garlic and onion powder.
Add the paprika, salt and pepper and gently stir to combine.
Place the shrimp into the egg mixture allowing any excess to drip off.
Roll the shrimp in the bread crumbs shaking off any excess.
Pour the oil into a deep frying pan or fryer.
When the oil reaches 375 degrees add the shrimp in batches.
Fry the shrimp 2 minutes per side until batter is a golden brown.
Drain well on paper towel.

Makes 4 servings

With the healthy side of eating coming to the forefront we don’t do much deep frying anymore. Yet every once n awhile we just crave something with that tasty deep fried crunch. These shrimp will definitely feed that craving. Serve with cocktail sauce, tarter sauce or make a Cajun sauce using 1/3 C of mayonnaise and 1 tsp of Cajun seasoning.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 4 minutes per batch
Total Time: approximately 19 minutes per batch

Filed Under: Appetizers, Dinner Ideas, Kid Friendly, Recipe Cards, Recipes, Seafood Tagged With: , , , , , , , , , , , , ,
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