Sauteed

I think this meal is going to become my new go-to dinner for guests. For a while, anytime we had anyone new over, we served this steak. Sure, that goat-cheese topped filet was awesome, but this lamb, lentil and pear dish wins. Dave and I had this for dinner and had enough leftover for lunch the next day. I'd even considered ways to finagle Dave's lunch helping away from him so I could have it all

Pine nuts and sweet golden raisins brighten up sauteed spinach. Makes 2 servings ACTIVE TIME: 15 minutes TOTAL TIME: 15 minutes EASE OF PREPARATION: Easy 2 teaspoons extra-virgin olive oil2 tablespoons golden raisins1 tablespoon pine nuts2 cloves garlic, minced1 10-ounce bag fresh spinach (see Ingredient note),

* 2 mahi-mahi fillets (6 ounces each) * 1/8 cup maple syrup * 1 tablespoon Cajun seasoning (or to taste) * 1/2 teaspoon garlic powder How to cook: * Mix syrup, seasoning and garlic powder together and spoon mixture [...]

Pine nuts and sweet golden raisins brighten up sauteed spinach. Makes 2 servings ACTIVE TIME: 15 minutes TOTAL TIME: 15 minutes EASE OF PREPARATION: Easy 2 teaspoons extra-virgin olive oil2 tablespoons golden raisins1 tablespoon pine nuts2 cloves garlic, minced1 10-ounce bag fresh spinach (see Ingredient note),

1 lb. chicken liversButterPaprikaSalt & pepperFlour In a plastic bag; put flour, salt, pepper, paprika and season all (or) poultry seasoning. Add the chicken livers and shake them all about, until coated. Put them into frying pan with butter added and fry until well done and brown.

Editor’s note: This post is this week’s Friday Fit recipe. The idea is to try “real food” recipes that can be prepared on the weekend. Of course, each recipe can also be prepared during the week (that’s when I’m trying it), but with the hectic schedules of most, a recipe might be easier to try [...]

Makes 4 servingsLook for Pacific Flounder. Its delicate flavor is wonderfully balanced by the sweet and savory combination of orange, shallot and mustard. A large nonstick skillet is highly recommended. Otherwise, cook the fillets in two batches, using 1 1/2 teaspoons oil per batch.Ingredients :1/3 cup all-purpose flour1/2 teaspoon salt, or to tasteFreshly ground pepper to taste1 pound flounder, sole or haddock fillets1 tablespoon extra-virgin olive oil1 large shallot, finely chopped (about 1/3 cup)1/2 cup dry white wine1 cup freshly squeezed orange juice2 heaping teaspoons Dijon mustard2 teaspoons butter2 tablespoons chopped fresh parsley1. Mix flour, salt and pepper in a shallow dish. Thoroughly dredge fish fillets in the mixture.2. Heat oil in a large nonstick skillet over medium-high h

2 servingsBacon and blue cheese transform spinach into a stellar side. Popeye would be jealous.Ingredients :2 teaspoons extra-virgin olive oil1/2 cup thinly sliced red onion2 cloves garlic, minced1 10-ounce bag fresh spinach (see Tip), tough stems removed2 strips center-cut bacon, cooked and crumbled1 tablespoon crumbled blue cheeseHeat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 1 minute. Add garlic and cook, stirring, until fragrant, about 30 seconds more. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in bacon and sprinkle cheese on top. Serve immediately.Tip : The sturdier texture of mature spinach stands up better to sauteing than baby spinach and it's a

olive oil butter 2-3 leeks scallops cooked pasta lite honey mustard salag dressing In saute or frying pan - put a little olive oil and butter and depending on the size two or three chopped leeks, stir for a few minutes to wilt the leeks. Place scallops into pan and saute until lightly browned and cooked through. Toss cooked spaghetti, linguini or similar into pan. Break strands [...]

3/4 lb. Scallops (Large, cut in half or quarters) 1/4 cup White Wine or Water 1/4 cup Fresh Mint, chopped 2 tsp. Vegetable or Olive Oil 1 Carrot, cut into julienne strips Salt and Black Pepper - to taste Mint Sprigs - for garnish Heat vegetable oil in a large, non-stick skillet over medium-high heat. Add Scallops and cook just to brown outside [...]

Sea scallops are usually larger and have more flavor than smaller Bay scallops. Ingredients 2 lb. scallops 2 Tbs. olive oil 1 Tbs. cornstarch 1/4 C. dry white wine Juice of 2 lemons 1 Tbs. lemon zest 1/2 tsp. dried dill 1/4 C. crisp cooked bacon, crumbled 1/4 C. fresh parsley, chopped Directions 1. Sauté scallops in olive oil for 5 - 10 minutes. 2. Combine cornstarch, [...]

1 1/2 Lb Raw Shrimp 2 Tbls Shallots, Chopped Fine 2 Tbls Lemon Juice 4 Tbls Lemon Vodka - Salt 3/4 Cup Heavy Cream - White Pepper 1/2 Tbls Red Pepper Flakes 1 Ripe Mango 2 Tbls Coriander, Chopped Fine 1 Tbls Olive Oil 1 Tbls Butter Shell and devein the shrimp. Place the peeled shrimp in a bowl. Add the lemon juice plus salt and pepper to taste. Cover with plastic wrap. Let stand for 15 minutes. Peel the mango. Cut the peeled mango into 1/2″ thick slices. Heat the oil and the butter together in a large, non-stick skillet or wok. When it is quite hot, but not smoking, add the shrimp, stirring rapidly. Cook for 2 minutes. Sprinkle with the shallots. Cook, stirring rapidly, for 10 seconds. Add the vodka, cream and the pepper flakes. Add salt and pepper to taste. Cook over high heat for 1 minute. Add the mango. Cook briefly until hot, but no longer than necessary. Use a slotted

1 cups cubed pineapple — fresh or canned 1 tablespoons butter 2 tablespoons honey 2 tablespoons pine nuts — toasted 1 teaspoons rum 2 tablespoons mascarpone cheese Drain the pineapple cubes in a strainer. Lay the pineapple cubes on a paper towel and pat dry. Put the butter in a medium saute pan over medium heat. Make brown butter by heating the butter until melted and just starting to brown around the edges. Add the pineapple and toss to coat in the butter. Add the honey and toss to coat the pineapple with the honey. Cook until the pineapple is golden, about 5 to 7 minutes. Turn off the heat and stir in the pine nuts. In a small bowl mix together the rum and the mascarpone. Place the pineapple mixture in a serving dish and top it with a dollop of the cheese mixture. Serve immediately.

Often, when I publish my menus for the upcoming week, I write about recipes I have found that I intend to make, but have never made before. I am often hesitant to include these recipes in the blog since I don’t have any idea how they will taste when prepared, if there are any flaws in the original recipe, etc.. Tonight I made a recipe from the August 2006 “Bon Appetit” that was absolutely wonderful. Divine. Summery. Fresh. Did I already say divine?! It makes good use of fresh produce, looks lovely on a plate, and is interesting to adults while appealing to kids. Here it is: Sauteed Chicken Breasts with Country Ham and Summer Succotash (from the August 2006 “Bon Appetit) 5 tablespoons extra-virgin olive oil, divided 1 cup chopped onion (I used red, for color) 1 red bell pepper cut into 1/3-inch dice 4 1/2 teaspoons fresh thyme leaves, divided 2 garlic cloves, minced 4 ounces haricots verts or slender green beans, trimmed cut into 3/4-inch pieces (I didn’

Prep and Cook Time: 20 minutes Ingredients: 4 free range chicken eggs 1 tsp light vinegar (rice, apple cider, or white wine) about 4 cups water 1 cup thinly sliced leeks, about 1 large leek, white part only 6 medium cloves garlic, sliced 4 cups chopped kale 3 +1 TBS chicken broth 2 TBS fresh lemon juice salt and black pepper to taste Directions: -Bring water and vinegar to a fast simmer in a skillet large enough to fit eggs. Make sure there is enough water to cover eggs.-While water is coming to a simmer, heat 1 TBS broth in a separate stainless steel 10-12 inch skillet. Healthy Saute sliced leeks in broth over medium heat for about 3 minutes. Add garlic slices and continue to saute stirring constantly for another minute.-Add kale, broth, and lemon juice, and simmer covered on medium low heat for about 10 minutes stirring occasionally. -When done season with salt and pepper.-Poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk h

Good Friday to you all! It's time for another Favorite Ingredients Friday recipe exchange!Upcoming Themed Schedule June 15- Refreshing drinksJune 29- 4th of July edition July 13- Light and Healthy recipes July 20- Appetizers & SnacksJuly 27- SaladsMy recipe this week was pulled off of Better Homes and Gardens. The one I'm sharing is delicious and nutritious! Sautéed Onion & Tomato SandwichIngredients 2 medium onions, sliced1 teaspoon olive oil8 slices whole grain or rye bread (toasted if desired)honey mustard3 small red and/or yellow tomatoes, thinly sliced4 lettuce leaves, shreddedsmall fresh basil leaves4 ounces spreadable Brie cheese or tub-style cream cheesePreparation In a large skillet cook onions in hot oil over medium-high heat for 5 to 7 minutes or until onions are tender and just starting to brown, stirring frequently. Remove from heat; cool slightly.To assemble, lightly spread one side of 4 bread slices with honey mustard. Top with the onion slices, tomato slices, shredde

Time for a new video blog. This time I am cooking up a warm pasta salad that is the perfect dish for the summer. It's a one-dish-entree that is easy to make, very flavorful and looks pretty on the plate. All things good.Episode 11: Orecchiette with Hot Italian Sausage and Sauteed Greens.Recipe follows.Orecchiette with Hot Italian Sausage and Sauteed Greens3/4 lb Orecchiette pasta2 tbsp butter1 bunch scallions, thinly sliced3 garlic cloves, thinly sliced3/4 cup dry white winesalt and black pepper1 tbsp olive oil1 lb hot Italian sausage (can be substituted with sweet Italian sausage)2 tbsp olive oil1 (5 oz) bag of baby arugula6 Swiss chard leaves, central rib removed and coarsley chopped1/4 cup mascarpone cheeseBring a large pot of salted water to a boil. Add pasta and cook according to directions. When draining reserve 1/4 cup of pasta water.In the meanwhile saute garlic and scallions with butter in sauce pan until softened. Add white wine and simmer until liquid is reduced by half, ab

I have a confession to make.I love brussels sprouts.Really.I love them roasted,fried,sauteed. I am the only one in the house that will even eat them. Well,not really.My husband will eat them if I make them.But he doesn't like them. My favorite way to prepare them are to saute them in garlic butter.Simple and easy. Tonight I actually got two of the three to eat them.I shredded them and added crumbled turkey bacon.And miraculously the three year old and the 16 month old gobbled them up.The 9 year old wouldn't fall for it.Maybe next time.Garlic Sauteed Brussels Sprouts2 cups Brussels sprouts1 1/2 tablespoons butter1 1/2 tablespoons olive oil3 cloves garlic, smashedsalt and pepper Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.Reduce heat to medium, add smashed garlic and cook until lightly browned.Remove garlic and discard.Add sprouts , cover, and cook, stirring occasionally on medium-low heat 10-15 minutes or until tender when pierced with a