Рецепт Can I Get the Recipe? Week 13, Vol I, Sept 25, 2009
Corn and Zucchini Quesadilla
Chicken Pesto Pasta
Rosemary Lamb Chops with Sautéed Potatoes and Your Choice of Vegetable
Chip Crusted Fish
Honey and Spice Pork Kabobs
Dinner One: Corn and Zucchini Quesadillas
Ingredients:
4 small ears corn, grilled or boiled and kernels cut from cob (or 2 cups frozen)
4 small zucchini, grated, squeezed and drained
1 jalapeno pepper, chopped *optional if you don't want the quesadilla spicy
4 green onions, sliced
1 large handful cilantro, chopped
4 teaspoons ground cumin, toasted
3 limes, juiced
small amount of butter for frying
8 large tortillas
2 cups Monterey or cheddar cheese, grated
½ cup sour cream, for serving
½ cup salsa, for serving
Directions:
Mix the corn, zucchini, jalapeno, green onion, cilantro, cumin and lime.
Melt a touch of butter in a pan.
Place a tortilla into the pan.
Sprinkle some cheese on the tortilla followed by corn and zucchini mixture and top with more cheese and finally the other tortilla.
Cook until the quesadilla is golden brown on both sides and the cheese is melted. (Top: Place a plate onto the quesadilla and flipped it from the pan to the plate and then slid it back into the pan.)
Repeat to make remaining tortillas. Serve with sour cream and salsa.
Dinner Two: Chicken Pesto Pasta
Ingredients-Pesto:
3 cloves garlic
1/2 cup pine nuts, lightly toasted
1 cup grated Parmesan cheese plus ½ cup extra for topping
3 cups loosely packed basil leaves
1 teaspoon kosher salt
2/3 cup olive oil
*If you are really in a pinch, there's always store bought pesto. Not as good, but it will do.
Ingredients - Pasta:
1 small rotisserie chicken, pulled off bone and cut into bite sized pieces
2 teaspoons salt
1 pound (450 grams) fresh angel hair pasta, spaghettini or spaghetti
1 pint cherry tomatoes, halved
Directions:
In a food processor, pulse the garlic until chopped fine. Add the remaining pesto ingredients except for the oil and continue to pulse. With the motor running, slowly pour in the olive oil until well blended.
Boil a large pot of salted water. Cook pasta until al dente.
Drain the pasta and while it is hot, toss gently with the pesto and halved tomatoes. Add the chicken, garnish with Parmesan and serve!
Dinner Three: Rosemary Lamb Chops with Sautéed Potatoes and Your Choice of Vegetable
Ingredients:
3 large potatoes cut into 1 inch disks
4 large lamb chops, thick and bone in
salt to taste
pepper to taste
handful finely chopped rosemary
4 tablespoons olive oil
1 large onion, chopped
handful chopped thyme
4 cups of your choice of vegetable
Directions:
Parboil potato disks by steaming them until almost cooked. Remove, let cool then cut into cubes. Set aside.
Prep your chosen vegetable so that it is ready to steam near the last few minutes of cooking.
Season the chops with salt, pepper and rosemary.
Heat 2 tablespoons of olive oil in a large sauté pan over medium to medium high heat. Pan fry chops, about 5 minutes, then flip and pan fry another 3 to 4 minutes, until cooked medium. Let them rest, covered with foil, while finishing potatoes.
Heat 1 tablespoon of olive oil in a large pan over medium high heat. Add chopped onion and cook until softened. Add another tablespoon of olive oil and add potatoes. Season with plenty of salt, pepper and chopped thyme. Agitate and flip the mix in the pan regularly so they don’t burn.
When potatoes are near the end of cooking, steam your chosen vegetable. Check potatoes for seasoning and add more salt and pepper if needed. Serve all together with chops.
Dinner Four: Salt and Vinegar Chip Crusted Fish with Buttered Sweet Corn
Ingredients:
4 (4 - 6 ounces each) cod or tilapia fillets
1 egg, beaten
1 tablespoon milk
3 cups salt and vinegar potato chips (about 1/2 of a 9-ounce bag), crushed
juice of 1/2 lemon
2 cups frozen sweet corn
2 tablespoons butter
salt to taste
1 small jar tartar sauce
Directions:
Preheat the oven to 450°F. Spray a baking sheet with nonstick coating.
Beat the egg and milk together in a shallow dish. Place the chips in a plastic bag and crush them with a rolling pin, then spread them in a thin layer on a sheet of waxed paper.
Dip both sides of each fish fillet in the egg mixture, then in the chip crumbs, and place in a single layer on the prepared baking sheet.
Bake for 10 to 12 minutes, until the fish is opaque and cooked through. Time will depend on the thickness of the fillets.
When fish is almost finished, steam corn until cooked, about 1 – 2 minutes. Mix in butter and season with salt.
Plate the fillets, drizzle with fresh lemon juice and serve with tartar sauce and corn.
- Dinner Five: Honey and Spice Pork Kabobs (Served with Grilled Asparagus and Rice)
- Ingredients - Pork:1 pound (450 grams) pork loin, cut into 1 inch cubes
- 1 cup orange juice
- 1/2 cup honey
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground anise
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon (about 3 cloves) minced garlic
- 4-6 metal or wooden skewers
- Ingredients - Rice and Asparagus:
- 1 cup rice
- 1 bunch asparagus, trimmed
- olive oil
- salt and pepper
Directions:
If using wooden skewers, place in water to soften.
Rinse pork loin and trim as desired. Cut into cubes them place in a medium sized non-reactive shallow dish.
Whisk together orange juice, honey, spices and salt in a medium bowl. Pour marinade over pork. Let marinate for 30 minutes.
Prepare rice according to package directions.
Toss asparagus with a little olive oil. Season with salt and pepper. Set aside.
Heat BBQ to medium low. Place cubes of pork on skewers. Grill, turning occasionally and basting as desired, 15 - 18 minutes until thoroughly cooked. Do not baste the final 5 minutes of cooking. Discard remaining marinade.
During last 5 minutes of the pork cooking, grill asparagus on a low flame. Serve with kabobs and rice.
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