Author: Sharon

Categories
Chicken Main Dish

Buffalo Chicken

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt 
1/4 teaspoon pepper
2 eggs
1/2 cup seasoned bread crumbs
3 tablespoons canola oil
1/4 cup buffalo wing sauce
1/4 cup shredded provolone cheese
1/4 cup shredded part-skim mozzarella cheese
Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a shallow bowl, whisk eggs. Place bread crumbs in another shallow bowl. Dip chicken in egg, then coat with bread crumbs.
In a large skillet over medium heat, cook chicken in oil for 7-10 minutes on each side or until chicken juices run clear, adding wing sauce during the last 2 minutes. Turn to coat chicken. Sprinkle with cheeses. Cover and cook until cheese is melted. 
4  Servings
Categories
Casseroles Chicken Main Dish

Bruschetta & Cheese – Stuffed Chicken Breasts

1 (14 oz.) can Italian-style diced tomatoes
1 1/4 cups mozzarella cheese, shredded, divided
1/4 cup fresh basil, chopped
1 package Stove Top Stuffing Mix for Chicken
8 skinless boneless chicken breasts, small
1/3 cup Kraft Roasted Red Pepper Italian with Parmesean Salad Dressing
Preheat oven to 350 degrees.   
Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix.  Stir until just moistened.  Place 2 chicken breast halves in large freezer-weight zip top bag.  Pound chicken with meat mallet or side of heavy can (or if you’re Danielle, your fists), until chicken is 1/4″ thick.  Repeat with remaining chicken,  adding two at a time to bag.  Place chicken, top sides down, on cutting board.  Spread evenly with stuffing mixture.  Starting at one of the narrow ends, tightly roll up chicken.  Place seam sides down in 13×9″ baking dish.  Drizzle evenly with dressing.  Bake 40 minutes.  Sprinkle with remaining 3/4 cup cheese.  Bake an additional 5 minutes, or until chicken is cooked through (165 degrees F), and cheese is melted.
Variation:
For a South of the border style dish, simply use diced tomatoes with bell or jalapeno peppers, Mexican style shredded cheese, instead of mozzarella cheese, and chopped cilantro instead of basil.
 8  Servings
Categories
Main Dish Seafood

Blackened Mahi-Mahi

4 Mahi Mahi, fillets
Cajun seasoning, (Chef Paul Prudhomme’s Red Fish Magic)
1/4 cup butter, melted
Preheat oven to 350.  Sprinkle butter and seasoning over fish.  Bake for 15 minutes or until the fish flakes easily with a fork and the fish is opaque.
4  Servings
Categories
Main Dish Seafood

Black Sea Bass en Papillote

1 whole head of garlic
1 cup olive oil
1 large red onion, peeled and sliced into 1/2-inch thick slices
1 zucchini, sliced into 1/2-inch thick slices
1 cucumber, seeds removed, sliced on the bias 1/4-inch thick
2 beefsteak tomatoes, sliced 1/2-inch thick
Salt and pepper to taste
2 sprigs chopped fresh basil
2 sprigs chopped fresh parsley
Juice of 1 lemon
2 pounds cleaned black sea bass, cut into 4 portions
Roast the garlic in a pre-heated, 400-degree oven for 15 minutes.  Slice off the top, squeeze out the puree, and blend it with the oil. Place the vegetables in a medium mixing bowl and season with roasted garlic-olive puree, salt, pepper, basil, parsley and lemon juice. Divide the vegetables evenly among four 8 by 8-inch sheets of parchment paper. Season the bass with salt and pepper, place one portion on top of the vegetables and fold the parchment together.  Wrap each parchment “package” in an 8 by 8-inch square of aluminum foil and place on the grill. Then grill for 10 minutes or until the fish is opaque. Remove from the heat and allow it to rest for 2 minutes before serving
 4  Servings
Categories
Chicken Main Dish

Bennigan’s Smothered Chicken

4 boneless, skinless chicken breasts, thawed
1 cup sliced onions
1 cup sliced mushrooms
1 teaspoon hickory smoke flavor
3 tablespoons butter or margarine
4 to 8 slices provolone cheese
4 slices cooked bacon
For Marinade:
1 teaspoon basil leaves
1 tablespoon garlic powder
3 tablespoons hickory smoke flavoring
1/4 cup white cooking wine
1/4 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vinegar
In a medium mixing bowl, combine the basil, garlic, 3 tablespoons smoke, wine, oil, salt, pepper, and vinegar. Mix together and stir well to blend. This will be the chicken marinade. Transfer the chicken marinade to a medium sized Ziploc or plastic bag. Add the chicken breasts to the bag and seal. Marinate the chicken by shaking the bag to mix and coat the chicken. Allow the chicken to soak and marinate for at least two hours, shaking occasionally.
While chicken is marinating, slice onions and mushrooms and cook the bacon. Saute mushrooms and onions in butter and hickory smoke flavor for about 3 to 5 minutes, or until onions are transparent but not brown, and mushrooms are tender.
After two hours, remove chicken from marinade, and grill for about 10 minutes. Take care not to overcook chicken. While the chicken is grilling, preheat the oven to a high broil.  
After the chicken is done grilling, remove from the grill and place in a shallow baking dish. Cover each breast with a strip of bacon, then provolone cheese, and then some sautéed onions and mushrooms.  Broil for 3 to 5 minutes, or until cheese is bubbling. Serve immediately from oven. 
Makes 4 servings.
Oven instructions:
If you don’t have a grill, preheat the oven to broil. Broil the chicken, 5 to 7 inches from the broiler, for about 10 minutes. Watch the chicken to prevent burning. About 6 minutes into broiling, top chicken with bacon strips. Once the chicken and bacon is done, remove from the oven, top with cheese and mushroom/onion mixture. Then broil for 2-3 minutes more. Serve immediately from oven.
 4  Servings
Categories
Beef Main Dish

Beef Stroganoff

1 1/2 pounds cubed round steak, cut into thin strips
Everglades Seasoning
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream 
Cooked egg noodles
Season the steak strips with Everglades Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
 4  Servings
Categories
Beef Main Dish Make Ahead

Beef Lombardi

1  pound lean ground beef
1  (14 1/2-ounce) can chopped tomatoes
1  (10-ounce) can diced tomatoes and green chiles
2  teaspoons sugar
2  teaspoons salt
1/4  teaspoon pepper
1  (6-ounce) can tomato paste
1  bay leaf
1  (6-ounce) package medium egg noodles
6  green onions, chopped (about 1/2 cup)
1  cup sour cream
1  cup (4 ounces) shredded sharp Cheddar cheese
1  cup shredded Parmesan cheese
1  cup (4 ounces) shredded mozzarella cheese
Garnish: fresh parsley sprigs
Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain.Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes.
Cook egg noodles according to package directions; drain.Stir together cooked egg noodles, chopped green onions, and sour cream until blended.  Place noodle mixture in bottom of a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.
Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover casserole, and bake 5 more minutes.
Garnish, if desired.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.
To lighten: Substitute low-fat or fat-free sour cream and 2% reduced-fat Cheddar cheese. Reduce amount of cheeses on top to 1/2 cup each.
 6  Servings
Categories
Beef Slow Cooker

Beef in Red Wine

1-1/2  pounds beef stew meat, trimmed and cut into 1-inch cubes 
2  medium onions, cut up 
2  beef bouillon cubes or 1 envelope (1/2 of a 2.2-ounce package) onion soup mix 
3  tablespoons cornstarch    
Salt    
Black pepper 
1-1/2  cups dry red wine   
Hot cooked whole wheat pasta (optional) 
Place the beef and onions in a 3-1/2- or 4-quart slow cooker. Add bouillon cubes. Sprinkle with cornstarch, salt, and pepper. Pour red wine over all. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, serve over pasta.
6  Servings
Categories
Beef Main Dish

Beef Filets in Balsamic Sauce

4 Tbsp extra virgin olive oil
4 Tbsp butter1 yellow onion, medium and sliced thin
Salt to taste
Black pepper to taste
1/2 cup dry white wine
3 fresh rosemary sprigs, finely chopped
1/2 cup Marsala wine
1/2 cup beef broth
2 Tbsp balsamic vinegar
4 beef tenderloin filets (6 oz each)
1 dash parsley, finely chopped
Rosemary sprig, for garnish
Heat oil and butter in large saute pan over medium heat. Add sliced onions, salt, and pepper.   Cook 10 minutes or until caramelized (softened and golden brown), stirring frequently.   Add wine, broth, vinegar and chopped rosemary. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.   Rub beef filets with oil, then season with salt and pepper. Grill to preferred temperature.   Place grilled filets on a large platter; top with sauce. Garnish with parsley and rosemary.
 4  Servings
Categories
Beef Casseroles Homemade Mixes

Beef Casserole

Serve with a tossed green salad. 
2  (8-ounce) cans crescent rolls, divided
1 1/2  pounds ground beef
1/2  small onion, minced
2  cups (8 ounces) shredded Cheddar cheese
1/2  cup water
1/2  cup chili sauce
2  tablespoons taco seasoning
1  tablespoon Worcestershire sauce
1/2  teaspoon garlic salt
1/2  teaspoon pepper
Toppings: 
sour cream, salsa
Unroll 1 can crescent rolls, and press into a lightly greased 13- x 9-inch pan.  Bake at 375° for 10 minutes or until lightly browned.
Cook ground beef and onion in a large skillet, stirring until beef crumbles and is no longer pink. Drain. Stir in cheese and next 6 ingredients; spoon over crust. 
Unroll remaining can of crescent rolls, and shape into a rectangle, pressing perforations to seal; cut into 1/2-inch strips. Arrange strips in a lattice design over beef mixture.
Bake at 375° for 25 minutes or until golden. Let stand 10 minutes. Serve with sour cream and salsa, if desired.
6  Servings