Category Archives: Main Course

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American Cuisine, Main Course, Pork

Baked Pork Chop Dinner

Baked Pork Chop Dinner
Baked Pork Chop Dinner

One pan and one hour later you have a Baked Pork Chop Dinner with easy clean up!!

2 thick cut pork chops, bone in, center cut or rib cut
2/3 cup Italian flavored bread crumbs
1 egg, beaten
1/4 cup grated Parmesano cheese
Dash of each; dried basil, oregano, parsley, garlic powder

Directions for the pork chops:
Preheat oven to 400.
Line a baking tray with foil big enough to accommodate the chops and potatoes.
Combine all of the above except for the pork & egg. Coat the pork chops in the egg and toss into the bread crumb mixture completely coating them. Place them on the baking tray.
ALSO;
Wash 2 sweet potatoes and place them on the baking tray.
Wash 2 apples, core the center and sprinkle with cinnamon and a few raisins. Place them in a foil cupcake liner or a small piece of foil shaped like a cup to hold them. Place them on the baking tray.
You can steam broccoli or roast it. Toss it with a little olive oil and add to the baking tray the last 15 mins.

Total baking time is 45 mins to 1 hour.

American Cuisine, Beef, Main Course

Stuffed Peppers

This stuffed Peppers recipe is easy and can make a tray full in no time. It freezes well too.

stuffed peppers
stuffed peppers

3 large bell peppers, any color, stem-core removed and cut in halves

Stuffing:
1 LB 90% lean ground beef
1 1/2 cups cooked rice, white or brown
1 large onion, chopped
1 TBLS parsley
2 eggs
2 TBLS virgin oil oil
1 28oz can crushed tomatoes
1/4 cup Parmesan cheese, grated
Salt & Pepper to taste

Directions:
Preheat oven 350.
Saute the onion in the oil just until soft. In a large bowl using half the tomatoes combine all ingredients except the peppers and cheese mixing well. Stuff the peppers until slightly mounded and place in a baking dish large enough to fit all 6 halves. Cover each half with the remaining tomatoes. Sprinkle with cheese. Bake covered for 45 minutes-1 hour.

Chicken/Poultry, Italian, Main Course

Mary’s Sunday Chicken Dinner

roasted chicken and potatoes
roasted chicken and potatoes

My Mother made this roasted chicken and potatoes recipe many a Sunday when I was a child. Simple flavors and finger licking good!!

1 chicken cut up into 8 pieces
1/2 cup virgin olive oil
2 large onions, cut into wedges
4 Rosemary branches
1 TSP dried oregano
4 sprigs of fresh Thyme
4 LBS potatoes, peeled and cut into large wedges
4 carrots, peeled and cut into 3 inch pieces
juice of one whole lemon

Salt & pepper to taste

Directions:
Preheat oven to 375.
Toss everything together and place in a large roasting pan covered with a lid or foil. Bake for 45 minutes. Uncover and raise the oven temp to 425 and bake another 20 minutes, until golden brown.

Latino-Spanish-Cuban, Main Course, Seafood

Spanish Garlic Shrimp

spanish garlic shrimp
spanish garlic shrimp served on a bed of rice

This Spanish Garlic Shrimp recipe is from the Catalonia region of Spain.  One pan, 15 minutes and you have dinner.
I first saw this many years ago on a PBS station cooking with chef “Ef”.
Make my Spanish Saffron Rice recipe

1/2 cup virgin olive oil
4 cloves of garlic, peeled and mashed
1 LB raw shrimp, peeled and deveined
1/2 TSP crushed red pepper flakes
1/2 TSP Tabasco sauce
1 TSP Paprika
3 TBLS dry sherry
1 TBLS tomato sauce
Parsley and lemon slices for garnish
Cooked rice for serving

Directions:
In a large frying pan heat oil and saute garlic and shrimp for one minute. Add the balance of ingredients and saute for 2-3 minutes, until shrimp are cooked. Serve over my saffron rice reipe and sprinkle with parsley and lemon slices.

American Cuisine, Main Course, Seafood

Shellfish Boil, New Orleans Style

a shrimp boil.
a great cookout favorite – a shrimp boil.

Large shrimp defrosting before they're cooked

kielbasa and potatoes and spices ready for the pot
shellfish pot – kielbasa and potatoes and spices ready for the pot

This recipe is a great one pot cook out dish that feeds many.

1 box-bag Zatarain’s shrimp, crawfish, crab boil
2-4 LBS shellfish, such as shrimp, crawfish or crab
1 large onion, quartered
12 small red potatoes
12oz-16oz pkg kielbasa or smoked sausage, sliced into 2-3  inch pieces
6 ears of corn, husked and broken in half
about 3 quarts of water
Old Bay seasoning

Directions:
Put the water, potatoes, seasoning bag and onion in a large pot big enough to accommodate all of the above ingredients. Bring to a simmer and add the sausage and corn. Cook until the potatoes are tender. Add the shellfish and bring to a boil. Cook only until the shellfish turns color. Sprinkle with Old Bay seasoning to your liking. It’s ready to serve in about 3-5 mins.

American Cuisine, Beef, Dips, Sauces and Marinades, Lower Carb Recipe, Main Course, on the Grill

Beef Marinade

BBQ grilled London Broil
a small serving of grilled London broil. sliced thin

This Beef Marinade recipe can be used on London broil or steaks. Grilling tastes best but it can also be done in a broiler.

1 cup teriyaki sauce (low sodium is fine)
1/2 cup kitchen bouquet or gravy master seasoning sauce
1/2 cup soy sauce (low sodium is fine)
1/2 TSP celery seed
1 large onion, quartered

Directions:
Place all in a blender and puree. Pour over meat and let marinate for 3-24 hours, refrigerated. Grill to your liking.

Health Friendly, Italian, Main Course, Pasta and Rice Dishes, Salads, Dressings,Veggies & Sides

Classic Pesto ( Genoese Basil Sauce)

This Classic Pesto (Genoese Basil) sauce recipe can be used many ways; over pasta served hot or as a dressing for a summer salad. Brush it on fish or chicken for grilling or baking or spread on crusty bread.

Classic pesto
Classic pesto

If the pure basil taste is too strong for you replace up to 1/3 of the basil with fresh parsley. Make extra as it also freezes well.

basil
basil

Ingredients:

2 cups fresh basil leaves (packed down)
1/2 cup extra virgin olive oil
2 TBLS Pine nuts
2 cloves garlic, peeled and crushed
1 TSP salt
1/2 cup grated Parmesan cheese
2 TBLS grated Romano Pecorino cheese
3 TBLS butter at room temperature

Directions:

Put all ingredients except the cheese and butter in a food processor and blend thoroughly. Fold in by hand the cheese and butter until blended well.
This will cover about 1LB of cooked warm pasta.

 

**OPTIONS**  Health Friendly omit the butter.
If you are serving as a salad you can add cooked cut green beans or cherry tomatoes cut in half.

American Cuisine, Appetizers and Finger Foods, Lower Carb Recipe, Main Course, on the Grill, Seafood

Grilled Shrimp on a skewer

grilled shrimp on skewers
grilled shrimp on skewers

Grilled Shrimp on a skewer is a great cook out recipe for a main course or as an appetizer. Add grilled veggies. Use the same marinade but separate skewers, they need to cook longer than the shrimp.

 

Ingredients:
1 LB 16-20 count raw shrimp, peeled and deveined but the tail shell left on
1/4 cup olive oil
1/4 cup lemon or lime juice
3 cloves garlic, peeled and crushed
1 TSP dried basil
Dash of dried oregano
1/2 TSP ground pepper
1 TSP paprika
Metal or bamboo skewers (soak bamboo skewers in water to prevent them from burning up)

Directions:
Combine all ingredients and marinate refrigerated for 2-8 hours. Place shrimp on skewer and grill on open flame or in broiler for 5-7 mins, basting and turning once just until firm, not translucent but not shrinking in size.

Italian, Main Course, Pasta and Rice Dishes

Penne with Vodka Sauce

Ingredients;
2 Tablespoons of butter
2 Tablespoons of olive oil
4-5 slices of Pancetta, diced
3 Tablespoons minced celery
3 Tablespoons minced carrot
3 Tablespoons minced onion
3 fresh basil leaves, sliced thin
28oz – 35 oz can of crushed tomatoes
1/ 2 cup of vodka
1/2 cup of heavy cream {more if you like it very light in color)
1 pound of Penne pasta, cooked according to box directions
Parmesan cheese for garnish

Penne with vodka sauce
Penne with vodka sauce

Directions;
In a large sauce pan add the butter & oil and saute the pancetta.
Add the minced veggies and saute for 5 mins or so.
Add the tomatoes and simmer on low covered for 1.5 to 2 hrs.
Pour the sauce into a blender and puree or use a hand held blender in the pot.
(At this point you can freeze this and add the vodka & cream when you are going to use it.)
Add the vodka and basil, simmer uncovered for 10 mins.
Add the cream and simmer 2-3 minutes.
Combine with the cooked penne and serve topped with grated Parmesan cheese..

Italian, Lower Carb Recipe, Main Course, on the Grill, Pork

Sausage, Peppers and Onions with Potatoes

A great summer cook out dish,  Sausage, Peppers and Onions with Potatoes.  Easy to bring along to feed a crowd.

Sausage and potatoes and peppers
sausage, peppers and Onions with potatoes
Sausage and potatoes and peppers sandwich
Sausage, Peppers and Onions with Potatoes sandwich

Serve it in a plate or cut in half a large round crusty Italian bread, hollow it out and fill it with the sausage, peppers, potatoes and onions.  A very “Jersey” Italian sausage sandwich !!

Recipe Ingredients:
5 large red or Yukon gold potatoes
8 Italian sausage links
Olive oil
4 colored bell peppers cut into strips
2 large sweet onions sliced
Dash of red pepper flakes
Salt to taste

Recipe Directions:
Peel potatoes and cut into 1 inch cubes. Place them in a baking pan large enough to hold the sausage too. Toss with 2 TBLS olive oil and bake at 375 for 40 min. Grill sausage until browned and slice each link into three pieces and add to potatoes the last 15 mins of baking. Sautee the onions & peppers with 3 TBLS olive oil. You can leave the pepper-onions on the side or toss all together and serve.

***Lower the carbs by eliminating the potatoes***

American Cuisine, Lower Carb Recipe, Main Course, on the Grill, Seafood

Glazed Grilled Salmon

glazed grilled salmon
a serving of glazed grilled salmon with corn on the cob and broccoli

Recipe Ingredients:
2 x 6-8oz salmon filets
3 TBLS vegetable oil
1/4 cup light brown sugar
2 TBLS lemon juice

Recipe Directions:
Simmer all ingredients for about 5-10 mins, except the salmon. Brush salmon with glaze twice beginning with skin side down on the grill for 5 mins on each side.

American Cuisine, Lower Carb Recipe, Main Course, on the Grill, Seafood

Grilled Swordfish with some sweet/heat

grilled swordfish
a serving of grilled swordfish with a side of broccoli

Recipe Ingredients:
2 x 6oz Swordfish
1 TSP Chef Tony’s or Paul Prudhomme’s Seafood Magic (found in the spice aisle)
1 clove crushed garlic
2 TBLS lemon juice
3 TBLS currants , minced (they are found near the raisins)
Add a dash of cayenne pepper if you like spicy

Recipe Directions:
Place fish in a plastic bag and add all ingredients. Marinade 4 hours to overnight. Place fish on grill and cook for about 5 mins on each side.

American Cuisine, Appetizers and Finger Foods, Main Course, Seafood

Maryland Style Crab Cakes

It pays to buy the better grade crab meat in the refrigerated area for this Maryland Style Crab cakes recipe.

Crab cakes
Crab cakes

Recipe Ingredients:

13-16oz Back fin or lump crab meat
1 X-Lrg egg, slightly beaten
2 Heaping tablespoons mayo
1 Teaspoon dry mustard
1/2 Teaspoon Old Bay Seasoning
Dash of Tabasco
1 Tablespoon minced parsley
Salt & pepper to taste
6-8 crushed crackers

Recipe Directions:
Stir together all ingredients except crab.  Then gently add crab meat, and fold into mixture.

Pat into patties & refrigerate for 1 hr. Fry until golden brown or spray/brush with oil and bake on parchment paper at 375 for 20 mins.
If you like the taste of Old Bay Seasoning you can dust the tops with it too.

Variations:
Add chopped green or red pepper
Add chopped sauteed shallot or onion
Add chopped chives or green onion

Holiday Specialties, Italian, Main Course, Pasta and Rice Dishes

Manicotti

This recipe is not as difficult as some may think. The tender crepes are just soft and creamy as can be.
A classic Italian holiday pasta.

Recipe Ingredients:
Shell:
4 cups unbleached all purpose flour
4 cups water
4 eggs
4 TBLS olive oil
30 wax paper squares
Shell Recipe Directions:
Blend together until smooth. Mixture will be a very thin crepe like batter.
In a very good non stick pan pour 1/4 cup of batter to form a crepe.

manicotti1
Let cook a few mins until just set but not brown and flip over for another minute. Place on plate with wax paper sheets in between the crepes. Repeat until batter is gone.

manicotti2
Filling Recipe Ingredients:
3LBS whole milk ricotta
3 X-Lrg eggs
2/3 cups grated Romano cheese
2/3 cup grated mozzarella cheese
pepper to taste
3 TBLS minced parsley
3-4 cups of tomato sauce, your own or store bought
Recipe Directions:
Blend together (all but the tomato sauce) and fill center of crepe with about 3 heaping tablespoons of cheese mixture.

manicotti3
Fold crepe rolling over the sides to curl around the cheese forming a tube like shape

manicotti4
At this point you can also freeze them, wrapped as pictured in wax paper. Just take out what you want to make and leave the rest frozen.

Place open side down in a roasting pan that has a coating of tomato sauce. Space a inch or so in between the manicotti as they expand when cooked. Once pan is filled, top with a thin layer of tomato sauce and cover with foil. Bake in a 350 oven for about 30-40 mins until the manicotti have puffed and expanded. Let set 10 mins before serving.

Makes about 30 manicotti

Beef, Holiday Specialties, Lower Carb Recipe, Main Course

Prime Rib Roast

This Prime Rib roast recipe seems too easy to be true, but that’s it.
A beautiful impressive roast comes out of just these few steps.

Prime rib roast
Prime rib roast

Ingredients:
Prime Rib roast (about 4.5LBS), with or without ribs
3 large garlic cloves, cut into slivers
2 TBLS flour
1 TSP pepper

Sliced prime rib roast
Sliced prime rib roast

Directions:
Preheat oven to 500. Cut 10-15 slits in the meat and insert garlic slivers. Mix the flour & pepper and coat the roast. Place the meat in a roasting pan (rib side down, if you have ribs) otherwise fat side up. Roast for about 1 hour for rare-med rare and add another 12 mins for med. Turn the oven off and do not open the oven, leave the roast in the oven for another 1 hour. Take the roast out of the oven and let it sit for 15-20 mins before carving.
**you can use a meat thermometer if you wish. Just be sure the tip is not in fat or on the bone.

Holiday Specialties, Main Course, Pork

Holiday Ham

1 Comment

Recipe Ingredients:
Smoked Ham, any style, whole, half or spiral cut
1 can of ginger ale
Lrg can of pineapple rings
Small jar maraschino cherries
10 whole cloves

Holiday ham
Holiday ham

Recipe Directions:
Place the ham on its side in a large roasting pan (spirals go cut side down).
Score with a knife ( not spiral) in a tic-tac-toe pattern.
Place the cloves into the ham and pour the ginger ale over it. Place the pineapple rings around the ham and put a cherry in each ring whole secured with a toothpick. See the below glaze recipe. Glaze twice beginning at the half way point of roasting time.
Roast on 325 for 1-3 hours depending on the size of the ham and cut. See the package time recommendation.

Ham Glaze
Recipe Ingredients:
1/2LB light brown sugar
1 TSP cinnamon
1 TBLS mustard, dark is better
the juice from the pineapple rings
1/4 cup orange juice
1 TSP orange zest

Recipe Directions:
Place all ingredients in a sauce pan and heat until hot and blended. 10 minutes or so.

Italian, Main Course, Pasta and Rice Dishes

Fettuccini w/ mushroom cream sauce

2 Comments

Recipe Ingredients:

12oz fettuccini, mixed yellow & spinach is preferred
1 cup heavy cream
5 TBLS unsalted butter
¼ cup grated parmesan cheese
1 egg yolk
5oz pancetta, diced (Italian unsmoked bacon)
12oz mushrooms, chopped, any kind
2 TBLS shallot, minced
1/2 TSP salt
Pepper to taste
Dash of nutmeg

Recipe Directions:

Cook the pasta according to the box instructions. Melt butter in pan (big enough to hold all ingredients) and add shallots. Cook for a few mins until they are soft. Add the chopped mushrooms bring them to a simmer on med-high then reduce temp to med & add the salt. The juices will dry and then add the pancetta and cook 5 mins or so and then add half the cream.
Simmer a few mins until all is hot. Add the egg yolk to the remaining cream and stir to blend and add it into the pan along with the cheese, nutmeg & pepper to taste. Make sure the pasta is ready and pour over & toss & serve immediately.