Mediterranean Fish Tacos

Cook time: 7 min
Level: Easy
Yield: 4 servings


Ingredients

3 lemons, zested and juiced
2 sprigs fresh oregano, leaves finely chopped
A handful flat-leaf parsley, finely chopped
3 cloves garlic, grated or minced
1/4 cup extra-virgin olive oil
2 pounds halibut or mahi mahi
Salt and pepper
12 (5 to 6-inch) flour tortillas
1 heart romaine, chopped
1/2 red onion, thinly sliced
8 pepperoncini peppers
2 roasted red peppers, patted dry
1 cup Greek yogurt
1/2 teaspoon ground cumin
1/4 cucumber, peeled and grated


Directions

Heat grill pan over medium high heat or preheat outdoor grill.


Combine the juice and zest of 2 lemons, oregano, parsley, 2 cloves garlic, olive oil and add fish, turn to coat and season with salt and pepper.


Wrap tortillas in foil and place in warm oven or directly on grill to soften and warm through.


Shred romaine lettuce and combine with sliced onions.


Slice hot peppers and reserve.


Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of remaining1 lemon, cucumber and process until smooth, transfer to a bowl.


Grill fish 6 to 7 minutes until firm and cooked through then cut into cubes.


Serve fish to wrap in soft tortillas with lettuce, onions, hot peppers and sauce.

From: foodnetwork.com

Barbecued Succotash

Cook Time: 10 min
Level: Easy
Yield: 4 servings


Ingredients

1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can black beans, rinsed and drained
1 (10-ounce) box frozen corn
Salt and pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish


Directions

Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.

From: foodnetwork.com

Roasted Squash Vegetable Medley

Cook Time: 25 min
Level: Easy
Yield: 4 servings


Ingredients

1 medium zucchini, cut into chunks
1 medium yellow squash, cut into chunks
1 medium onion, halved then cut into chunks
1/2 pound button mushrooms, quartered or halved
2 tablespoons olive oil or vegetable oil
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper


Directions

Preheat oven to 425 degrees F.


Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.


Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.

From: foodnetwork.com

Sirloin Beef Burgundy: Boeuf Bourguignon

Cook Time: 25 min
Level: Intermediate
Yield: 4 servings


Ingredients

3 slices bacon, chopped
3 tablespoons unsalted butter, divided
16 white mushrooms, medium in size, wiped with damp cloth to clean, thinly sliced
Salt and pepper
1 cup frozen pearl onions, defrosted and drained
2 pounds lean sirloin, 1-inch thick, trimmed and cubed into 1 inch pieces
3 tablespoons all-purpose flour
1 cup burgundy wine
1 1/2 cups store bought beef stock
Bouquet of 3 or 4 sprigs each sage and fresh thyme, tied with kitchen string

Herb Egg Noodles:

12 ounces wide egg noodles, cooked to package directions
2 tablespoons unsalted butter, cut into small pieces
1/4 cup chopped fresh parsley leaves, 2 handfuls
12 blades fresh chives, snipped or finely chopped


Directions

Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet.


Toss hot egg noodles with butter and herbs. Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve.

From: foodnetwork.com

Dijon Tarragon Chicken Breasts

Cook Time: 20 min
Level: Easy
Yield: 4 servings


Ingredients

2 (14-ounce) cans chicken broth
4 boneless, skinless chicken breasts, 6 to 8 ounces
2 tablespoons butter
2 tablespoons flour
1 tablespoon Dijon mustard
2 tablespoons chopped fresh tarragon or, 2 teaspoons dried
Salt and freshly ground black pepper


Directions

Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley.

From: foodnetwork.com

Monster Snack: Spicy Meat and Cheese Stromboli

Cook Time: 14 min
Level: Easy
Yield: 4 servings


Ingredients

1 tube refrigerated pizza dough (recommended: Pillsbury brand)
2 tablespoons all-purpose flour or corn meal
1/4 pound sliced pepperoni, about 24 slices
6 slices provolone, deli sliced
6 slices Italian hot ham
8 slices Genoa salami
2 tablespoons extra-virgin olive oil
2 tablespoons sesame seeds
2 teaspoons Italian seasoning blend
2 tablespoons grated Parmigiano or Romano
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
The Big Dipper: Simple Marinara Dipping Sauce, recipe follows, optional


Directions

Preheat oven to 400 degrees F.


Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal the roll out onto work surface. Stretch out dough, gently spreading out the rectangle shape it has been formed into already. Cut the thin rectangular dough into 4 equal pieces, working across the dough: cut it in half and cut each half in half again. Cover each piece of dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Brush rolls with extra-virgin olive oil then mix sesame seeds, cheese and seasonings in a small cup, sprinkle and pat the mixture into the dough. Bake until evenly golden, 12 to 14 minutes then serve. If desired, serve with Dipping Sauce.


The Big Dipper: Simple Marinara Dipping Sauce:

1 tablespoon extra-virgin olive oil
3 cloves garlic, finely chopped
1 teaspoon hot red pepper flakes
1 tablespoon anchovy paste, optional but recommended
1 tablespoon chopped flat-leaf parsley
1 (15-ounce) can crushed tomatoes
Salt and pepper


Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve.


Yield: 2 cups
Prep Time: 2 minutes
Cook Time: 7 minutes
Inactive Prep Time:
Ease of preparation: easy

From: foodnetwork.com

Salad on a Stick

Cook Time: 10 min
Level: Easy
Yield: 4 servings


Ingredients

Bamboo skewers
1 green or red bell pepper, seeded and cut into 1-inch dice
1/3 seedless cucumber, diced
1/2 pint grape tomatoes
2 (1-inch-thick) pieces Genoa salami from the deli, cubed
4 ribs celery, cut into 1-inch pieces
1/2 cup heavy cream or whole milk
1 (5.4-ounce) container garlic and herb flavored soft cheese (recommended: Boursin)
Salt and pepper


Directions

Combine the veggies and salami on a platter and serve with 1 bamboo skewer per person.


Blend together the cream or milk and cheese. Pour into a dipping dish and season with salt and pepper to taste.


Place the dip on the platter. Use your skewers to pierce salami and veggies, stacking up a mouthful at a time. Dip each bite in dressing as you eat, but don't double dip, please! Yum-o! Salad on a stick!

From: foodnetwork.com