Posts Tagged ‘entree’

Spinach and Pasta Pesto Salad

1 bag of baby Spinach
2-3 cups of Cherry Tomatoes
1 long seedless Cucumber or 2 regular sized Cucumbers
1 12-oz. box of Acini de Pepe (or other small pasta)
1 container of premade Pesto sauce

Rinse and chop the spinach, halve the tomatoes, and cut the cucumbers into bit-size pieces.

Follow directions on the pasta box to cook to “al dente.”  Rinse with cold water to stop the pasta from cooking further.

In a large bowl, mix the pasta with the container of Pesto sauce.  Stir thoroughly to incorporate throughout.  Add the vegetables and mix thoroughly.

Serve chilled.

This makes a boatload, and you can toss in whatever other veggies you want — sauteed onions or mushrooms, or fresh chopped zucchini or summer squash.   Fast, easy, and delicious!

Fresh Ocean Perch with Sauteed Fiddleheads

I have a new favorite green:  Fiddleheads!   I have always wanted to try them, but they are in season for such a short time, that unless you make a point to look for them, the season is over too fast to get any.  They have a slightly bitter taste, like Rappini or Broccoli Rabe, and a flavor that’s a cross between Asparagus and Broccoli.  High in Vitamins C and A, these are very good for you too, as well as being delicious!

Fresh Ocean Perch Fillets
Fiddleheads
1 Summer Squash
1/2 Vidalia Onion
1 clove Garlic
Olive Oil
Sale
Pepper
Thyme

 

Fish:

Put a light coating of vegetable or canola oil on a non-stick skillet.  Score the skin of the perch lightly, but all the way through to prevent it from curling while cooking.  Lightly salt, pepper, and thyme the white flesh of the fish, put flesh side down into the skillet.  Cook about 3 minutes until lightly browned and the fish is cooked most of the way through.  Turn over and cook about 2 minutes more skin side down.  These fillets don’t take very long to cook because they are so thin.

Vegetables:

Wash and trim Fiddleheads.  Leave no more than 2″ of the stem.  The rest gets tough.  Cut the Summer Squash into thin strips.  Slice the onion thinly.  Chop the garlic.

Heat skillet, add olive oil.  Add the onions first.  Cook until they are translucent.  Add the garlic.  Add the Fiddleheads.  Add the Summer Squash.  Season with salt and pepper.  Cook until the veggies are crisp-tender.

That’s it!  Very quick and easy, and a nice light meal for the coming warm weather. 

If you cook the veggies first and lightly cover to keep warm, you can reuse the pan for the fish.  It becomes a one-pan dinner that’s healthy, delicious, and ready in 10 minutes.  You don’t have to heat up the whole kitchen, and clean-up is a breeze!

Enjoy!

Big Beef and Bean Burritos

Big and beefy and loaded with goodies!  That’s how I like my burritos.  None of this wimpy “throw a spoonful of stuff in and cover it with a little cheese” crap…   These will definitely fill you up and keep your engine running!

1 pkg large Burrito/Flour Tortilla rounds
1 lb. Ground Beef
1 large can of Black Beans
1 can of Petite Diced Tomatoes
1 pkg Burrito Seasoning or Taco Seasoning
1 sm can Diced Green Chiles
1 can Enchilada Sauce
1 jar Salsa of your choice
1 pkg Shredded Mexican Cheese blend (or any other kind you like)
Green Leaf Lettuce
Tomatoes
Avocado
Black Olives
Sour Cream
Preheat oven to 350 degrees. 

Cooking:

Brown the ground beef and drain.  Add the can of black beans, juice and all.  Mix together.  Add the diced tomatoes with its juices and mix together.  Add the diced green chiles and the seasonings and mix together.  Make sure the mixture is evenly mix and heated through.

Spoon a little of the Enchilada Sauce around the bottom of a rectangular baking dish to help keep the burritoes from sticking while they cook.

Take a Flour Tortilla, spoon in the mixture, roll it, fold in the ends, roll again, and place in the baking dish.  Continue with as many as you can to fill the pan.

Spoon the rest of the Enchilada Sauce over the burritoes (or enough to totally cover them and run down the sides).

Sprinkle the shredded cheese over the top.

Cover with foil and bake at 350 degrees until everything is heated through again and the cheese is melted on top, about 25-30 minutes.

Assembly and Serving:

While they are baking, dice the tomatoes, slice the black olives, and chop the lettuce. 

When the burritoes are done, remove them from the baking dish and put them on a platter or individual plate.

Top with salsa, diced tomatoes, black olives, lettuce, and sour cream.  Slice the avocado and put it on last (to keep from oxidizing too soon).

Serve.

Wicked YUMMY!

Making More Magic:

Try ground chicken instead of the beef for yummy chicken and black bean burritos.  I don’t recommend ground turkey, though.  It’s too delicate for this and will get lost.

You can use any other fillings you like, too — leftover pulled pork, shredded beef or chicken — the combinations are endless.

You can also top this with anything you want — black bean and corn salsa, pepperjack cheese…  get creative!

Enjoy!

Easy Crockpot Pot Roast

Author: admin

Easy Crockpot Pot Roast

3 lb Beef Chuck Roast
1 sm bag Baby Carrots
4 or 5 new Red Potatoes
3 Onions
2 small cans Beef broth
1 lg can diced Tomatoes (optional)
1/2 tsp Thyme
2 Bay leaves

Clean and cut the veggies.  Place in the bottom of the crockpot.  Add the can of diced Tomatoes (optional).  Add the Bay leaves.

Season the meat on both sides with salt, pepper, and Thyme.  Lay it in the crockpot on top of the veggies.

Add the Beef Broth.  Depending on the size of your crockpot and how many veggies you added, use enough of the Beef Broth to come up to just 1″ of room from the top.

Cook 8 hours on low.

That’s it — Easy, but super delicious!

Meal Planning Idea

This makes a LOT of food.  If you have a small family or are by yourself and don’t feel like eating post roast for the next week and a half, consider freezing it in containers for individual portions.  These are great Go-To’s for nights that you don’t feel like cooking or for lunch during the week.