Category: Meals in Minutes


Breakfast Frittata

Breakfast Frittata

INGREDIENTS:

  • 1/2 c liquid egg whites & 1 whole egg or 4 eggs but only 1 with the yolk
  • 1 tsp minced garlic
  • 4-5 sliced mushrooms
  • 2 green onions chopped
  • 3 stalks of leftover asparagus
  • 1 tomato seeded and chopped
  • 3-4 slices ham, chopped
  • 1 TBS green chilies from a can
  • 1/4 c shredded cheese from the package
  • 1/4 c cilantro
  • 2 TBS oil

DIRECTIONS:

  1. Preheat “Broiler” of oven
  2. Saute vegies, ham, green chilies and anything else you want to put into it in 2 TBS of oil & garlic  in a non-stick pan that can go into the oven.  
  3. Whip the eggs with a fork and season with S & P, cumin, mexican flavorings….whatever you have on hand
  4. pour on top of the vegies and let it cook on med heat until the sides have hardened.  **now, slip a spatula underneath and tilt the pan, allowing the waterey egg to go underneath the spatula, so that it will cook.  Do this at different places in your pan…as you would do with an omelet.
  5. When the egg mixture is hardened with minimal loose egg on top, take off the stove & put the 1/4 cup cheese on top topped with cilantro and put under the broiler for 5-7 mins…or until golden brown
  6. When done, take out and let it set, then put on a cutting board and use a pizza cutter to cut into quarters.
  7. Top with salsa…or even sour cream!! it’s your frittata, go at it!!

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Pork Tenderloin Marinade
1/4 C. olive oil
3 T. soy sauce
1 T. Worcestershire sauce
1 t. ginger (I’ve used both fresh and powdered)
3-4 cloves crushed garlic
1/4 C. brown sugar
3 T. Dijon mustard
1/4 C. Jack Daniels

Combine all ingredients in a bowl and mix well.  Then pour into a ziplock bag or a tupperware or whatever, and marinate over night or at least 8 hours for the “full” flavor.  Then grill on a medium/high heat for about 35-40 mins….turning frequently to avoid burning.  Let rest for 5 mins before slicing and then, VOILA….it will melt in your mouth!!!!

Only in Ixtapa

Eggplant Stuffed with Shrimp & Chorizo

INGREDIENTS:

  • 1 Med Eggplant Cut in half lengthwise, then make criss-cross markings to allow removal
  • ½ med onion, chopped
  • 2 TBS chorizo chopped (optional, but gives it a nice kick)
  • 1 med sized Portobello mushroom, chopped
  • 10-12 medium shrimp – peeled, deveined and chopped
  • 1/8 cup chopped fresh basil
  • Salt, pepper, garlic seasoning, some red pepper flakes..whatever you want!
  • 2 cloves garlic, chopped
  • 1/2 to 1 cup white wine (good stuff, that you would drink yourself!!)
  • 1-2 TBS bread crumbs
  • 1/2 cup grated Parmesan cheese
  • ½ cup Monterey Jack cheese, grated

Directions

  1. Preheat oven to 350 degrees.  Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; and put in oven on top shelf to soften shells
  2. Heat 2 TBS olive oil in a large, deep skillet over medium high heat. Sauté minced garlic and then add onion and cook for 1-2 mins.  Then add chopped Chorizo and cook another 2-3 mins. Stir in the reserved chopped eggplant and chopped mushroom. Season with salt and pepper. Pour in wine, and cook 5 minutes.  TAKE EGGPLANT SHELLS OUT OF OVEN.
  3. Next add chopped shrimp and cook 1-2 mins.  Add breadcrumbs if too moist, a little at a time.
  4.  Stuff mixture into eggplant shells, and sprinkle top with Parmesan cheese and then Monterey Cheese and put back in oven
  5. Bake in preheated oven for 15-20 minutes, or until eggplant is tender.
  6. Then ENJOY!!!

*****Thank you, once again, All-Recipes for the guidance of this recipe!!!*****

Shrimp Tacos with Lime-Cilantro-Chipolte Sauce

4 servings (2 tacos each)

INGREDIENTS for SAUCE:

  • ¼ c thinly sliced green onions
  • ¼ c chopped fresh cilantro
  • 3 TBS mayonnaise
  • 3 TBS sour cream
  • 1 TBS grated lime zest (Hell, I used the whole lime!!)
  • 2 TBS lime juice
  • Salt  to taste
  • 1 tsp minced garlic
  • 1-2 whole chipotle in adobo minced (start with one and taste then add. This gives a GREAT kick!)

Combine all the ingredients in a bowl and set aside

INGREDIENTS for SHRIMP:

  1. 8 Jumbo shrimp peeled, deveined grossly chopped (I used frozen Jumbos, thawed)
  2. 1 TBS butter
  3. 1 TBS olive oil
  4. 1TBS minced garlic
  5. 1/8 c minced red onion
  6. 1 tsp Mexican seasoning  or make your own with cumin, coriander, smoked paprika etc)
  7. 1 Avacado chopped
  8. 7-8 grape tomatoes chopped
  9. 2 c shredded cabbage in a bag
  10. 4-5 (6-inch) corn tortillas or flour tortillas heated in microwave or oven

Sauté  butter, oil & garlic in large pan.  Then add minced red onion followed by chopped shrimp and cook for 5-6 minutes until shrimp is pink.  Add Mexican seasoning, continue stirring.  Take heated tortillas, put shrimp, followed by cabbage, then avocado, tomatoes and top with chipotle sauce and have plenty of napkins and some nice cold Negra Modelo Beers!!!!!!! You can even add green onions, more cilantro…whatever you have…the choice is all yours!!!!! ENJOY!!!

Indonesian Fried Rice

Published May 1, 2011.   From Cook’s Illustrated.

Serves 4 to 6

.***This dish progresses very quickly at step 6; it’s imperative that your ingredients are in place by then and ready to go. **

What you need to do!!!!

  1. Have a small food processor ready to go
  2. Read the recipe…NOW READ IT AGAIN and then go gather ALL your ingredients at once and cut, measure, peel…whatever.  I have put them in groups so you are ready to go!

Ingredients

  • 3 jalapeno chilies,  stemmed and cut in pieces (removing the seeds makes it less hot)
  • 6 large shallots , peeled and cut
  • 4 large garlic cloves , peeled
  • 2 TBS dark brown sugar
  • 2 TBS light or mild molasses
  • 2 TBS soy sauce
  • 2 TBS fish sauce
  • Table salt
  • 4 eggs, scrambled
  • 1/2cup vegetable oil ..
  • 12-14 extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and cut crosswise into thirds and put aside
  • 2 cups leftover rice
  • 4 scallions , sliced thin, and put aside
  • 2 limes , cut into wedges

INSTRUCTIONS:

  1. Pulse chiles, 4 shallots, and garlic in food processor until coarse paste is formed, about fifteen  1- second pulses, scraping down sides of bowl as necessary. Transfer mixture to small bowl and set aside.
  2. In second small bowl, stir together brown sugar, molasses, soy sauce, fish sauce, and 1¼ teaspoons salt.
  3. Whisk eggs and ¼ teaspoon salt together in medium bowl, put aside
  4. Thinly slice remaining 3 shallots and place in 12-inch nonstick skillet with oil. Fry over medium heat, stirring constantly, until shallots are golden and crisp, 6 to 10 minutes. Using slotted spoon, transfer shallots to paper towel–lined plate and season with salt to taste. Pour off oil and reserve. Wipe out skillet with paper towels.
  5. Heat 1 teaspoon reserved oil in now-empty skillet over medium heat until shimmering. Add half of eggs to skillet, gently tilting pan to evenly coat bottom. Cover and cook until bottom of omelet is spotty golden brown and top is just set, about 1½ minutes. Slide omelet onto cutting board and gently roll up into tight log. Using sharp knife, cut log crosswise into 1-inch segments (leaving segments rolled). Repeat with another teaspoon reserved oil and remaining egg.
  6. Remove rice from refrigerator and break up any large clumps with fingers. Heat 3 tablespoons reserved oil in now-empty skillet over medium heat until just shimmering. Add chile mixture and cook until mixture turns golden, 3 to 5 minutes. Add chopped shrimp, increase heat to medium-high, and cook, stirring constantly, until exterior of shrimp is just opaque, about 2 minutes. Push shrimp to sides of skillet to clear center; stir molasses mixture to recombine and pour into center of skillet. When molasses mixture bubbles, add rice and cook, stirring and folding constantly, until shrimp is cooked, rice is heated through, and mixture is evenly coated, about 3 minutes. Stir in scallions, remove from heat, and transfer to serving platter. Garnish with egg segments, fried shallots, and lime wedges; serve immediately.

Take the spicy Mexican spices and “cool” it down with raisins & allspice!  I see you shaking your head, but trust me…you will love the flavor!!!!

INGREDIENTS:

  • 2- 6oz flat iron or 12 oz flank steak seasoned with S & P
  • 1/2 C bottled red peppers, sliced thinly
  • 1 cup of canned diced tomatoes w/green chilies
  • 1/2 c raisins
  • 2 TBS tomato paste
  • 1 tsp chipolte in adobo
  • 1 TBS ground cumin
  • 1 tsp allspice
  • 4 flour tortillas
  • Chopped fresh cilantro
  • Sour Cream

DIRECTIONS:

1.     Preheat grill, season steak

2.     Mix  diced tomatoes, raisins, tomato paste, cumin, allspice, chipotle in bowl, put aside

3.     Saute red peppers in skillet

4.     Add tomato mixture to skillet, mix and put on low

5.     Grill steak 2-3 minutes on each side for medium rare…

6.     Bring in steak, slice thinly across the grain and add to tomato mixture

7.     Grill or microwave the tortillas and then load them up with mixture

8.     Add feta or cheddar or whatever cheese you have lying around

9.     Put a dollop of sour cream and some fresh cilantro

And then “GO AT IT”!!!! Don’t forget the napkins!!!!!!!!

*****Thank you Bon Appetit for your recipe and the ability to “doctor” it!!!

Chili Relleno Casserole

9 chili rellenos cooked and peeled
1 lb Monterey Jack cheese, grated
3 eggs, beaten
1/2 c. milk
1 tsp. salt
1/4 tsp. pepper

  • Preheat oven to 350 degrees
  • Spray Pam to bottom and sides of 8X8 baking dish
  • Mix the beaten eggs, milk, salt and pepper in bowl, and put aside
  • Cut open chili’s and line bottom of baking dish with 3
  • Top with Monterey jack cheese and repeat for 3 layers
  • Take egg mixture and pour over whole casserole then put in oven
  • Cook for 20-25 mins until top is golden brown
  • Take out and cool for 5 mins before cutting.

SPANISH SAUCE FOR RELLENOS

  • 2 TBS olive oil
  • ½ medium onion, julienne
  • 1 TBS chopped garlic
  • 1  jalapeno, seeded & julienne
  • 1 red pepper, seeded & julienne
  • 1 yellow pepper, seeded & julienne
  • 1 orange pepper, seeded & julienne
  • 1 roma tomato, seeded & julienne
  • 1  (4 oz) can tomato sauce
  • Use same amount of water as in tomato can

Heat olive oil in a skillet to the smoking point and then add onions, peppers and tomatoes and sauté for about 2 mins.  Add the garlic and sauté another minute.  Add tomato sauce, water and simmer for 10 minutes.  Adjust the seasoning with salt & pepper and then serve on top of chili relleno servings.

This recipe makes 4 servings.

Chicken and Cheese Quesadilla Pie

INGREDIENTS:

  • 1 (10 inch) flour tortilla (they are called burrito size)
  • 2 cups rotisserie chicken, skinned and shredded
  • ½ c chopped fresh cilantro
  • 1/3 c  chopped green chilies (in can)
  • 1 tsp jalapenos in the jar, minced (add more if you like it spicier)
  • 2 cups shredded sharp cheddar or any other cheese that you want! And “SPLIT” in half
  • 2 large eggs
  • 1 cup milk
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • Salt & pepper

DIRECTIONS:

  1. 1. GO AND GET EVERYTHING AND BRING IT TO THE COUNTER, THEN CHOP, MEASURE..WHATEVER!! THEN GET A 9” PIE PLATE AND GREASE IT.
  2. Now READ the recipe all the way through!!!!!
  3. Preheat your oven to 450 degrees and put your rack in the middle position
  4. Press the 10” tortilla into the pie plate and spray lightly with cooking spray. (could that pie crust be any easier???!!!!!)
  5. In a large bowl put the chicken, cilantro, green chilies, jalapenos, 1 cup of the cheese, ½ tsp of salt & pepper and mix it all together.
  6. Now spread all over the tortilla.
  7. Whisk the eggs, milk, flour & baking powder AND ½ tsp salt in a bowl until smooth.  Then pour it S L O W L Y over the chix mixture and sprinkle remaining cup of cheese on top.
  8. Bake about 20 minutes until surface is golden brown.  Let cool then cut into wedges and serve with sour cream and salsa!! Mmmmm….mmmmm….good!!!

*** This recipe serves 4 people and from start to finish you are talking 30 minutes!!!!

Thanks again to Cooks Country!!

Chicken Salad Wraps In Minutes



(this served 2 of us for lunch!)

Preparation start to finish: 20 minutes!!!

INGREDIENTS:

  • 1 cup diced rotisserie chicken
  • ¼ c thinly sliced celery
  • 2 green onions chopped thinly
  • ½ apple (any kind you want) chopped
  • ¼ c shredded carrots (in the bag already shredded)
  • 2 TBS toasted sliced almonds
  • 1 TBS chives, chopped
  • ½ c mayonnaise
  • Salt & Pepper to taste..and any other seasoning you want!
  • 2 flour tortillas
  • Sliced avocado, tomato or anything else you want!

DIRECTIONS:

  1. Put first 8 ingredients in a bowl, stir it up, add seasoning to taste…more mayo if you need it.  (very difficult, is it not??)
  2. Put tortillas in damp paper towel and microwave for 15 seconds.
  3. Take chicken salad mixture, put in middle of tortilla and roll.  Serve with some sliced tomato or avocado, or whatever you have on hand!!!

ENJOY!!!

Cobb Salad Pizza


Ingredients

  • 1  (11-ounce) can refrigerated thin-crust pizza dough
  • Cooking spray
  • 1/4  cup  (1 ounce) crumbled blue cheese, divided
  • 1  tablespoon  extra-virgin olive oil
  • 1  tablespoon  balsamic vinegar
  • 1/4  teaspoon  black pepper, divided
  • 3  slices smoked bacon
  • 8  ounces diced chicken from rotisserie chicken
  • 1/2  cup  roma tomatoes, seeds removed and diced
  • 2  tablespoons  chopped red onion
  • 2  cups  lightly packed mixed baby greens (or any greens you want)
  • 1  avacado peeled and diced

Preparation

1. Preheat oven to 425°.

2. Unroll dough on a baking sheet coated with cooking spray; pat dough into a 14 x 12-inch rectangle. Lightly coat dough with cooking spray. Bake at 425° for 8 minutes or until golden. Remove from oven; sprinkle evenly with 2 tablespoons blue cheese. Set aside.

3. Combine oil, balsamic vinegar, mustard, and 1/8 teaspoon pepper in a large bowl; stir with a whisk.

4. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble bacon into oil mixture.

5. Add chicken, tomatoes, and onion to oil mixture; toss gently to combine. Add greens; toss gently. Top crust evenly with chicken mixture, avocado, and remaining 2 tablespoons cheese. Cut into 8 pieces.

Compliments of Cooking Light!