Archive for the ‘Main Courses’ Category

Shrimp on the Grill

Tuesday, May 10th, 2016

This shrimp recipe is simple yet so flavorful you will want to add it to every meal! Since we are heading into the middle of barbecue month, the following directions are for marinated shrimp cooked on the grill. Once finished, serve over rice, pasta, salad or leave on the skewers as hors d’oeuvres!

What you’ll need:

  • 1 cup olive oil
  • Grilled Shrimp1/4 cup chopped fresh parsley
  • 1/2 cup lemon juice
  • 2 tablespoons hot pepper sauce
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 pounds large shrimp, peeled, deveined with tails attached

Directions:

  1. In a mixing bowl, mix together olive oil, parsley, hot sauce, garlic, tomato paste, oregano, salt and black pepper. Reserve a half a cup for basting later.
  2. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal and marinate in the refrigerator for 2 hours.
  3. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Gently pour lemon juice over the skewered shrimp, ensuring to coat both sides. Discard marinade.
  4. Lightly oil grill grate. Cook shrimp for about 4 minutes per side, until opaque, basting with reserved marinade. Serve and enjoy!


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Chicken, Broccoli and Potato Bake

Tuesday, April 19th, 2016

Between spring cleaning, the upcoming end to another school year, summer trip planning and all of your usual tasks and responsibilities, making a filling and delicious meal for dinner can sometimes fall to the bottom of a priorities list. But if you take just a little bit of time to prep one day a week, this recipe will take your dinners (and leftover lunches) from drab to delightful.

Chicken, Broccoli and Potato BakeWhat you’ll need:

  • 9×13-inch baking dish
  • Cooking Spray
  • 1 pound skinless, boneless
    chicken breast, cubed
  • 2 cups fresh broccoli, chopped
  • 4 large white potatoes, diced
  • 5 tablespoons butter, melted
  • 1 (0.7 ounce) package Italian dressing mix

Directions:

  1. Preheat oven to 350°F. Evenly coat a 13×9-inch baking dish with cooking spray.
  2. Spread diced potatoes on the bottom of the dish. Drizzle half of the melted butter across the top.
  3. Place the chicken and broccoli on top of the potato, drizzle with the remaining butter. Add the Italian dressing mix, and with a wooden spoon mix ingredients until well combined.
  4. Bake for about 1 hour, then broil for up to 5 minutes for added crispiness. Chicken should be cooked through and potatoes tender. Serve alone or with rice.

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Classic Grilled Cheese Sandwich Recipe

Tuesday, April 12th, 2016

National Grilled Cheese Day

One of the oldest and simplest recipes in the book: The Grilled Cheese Sandwich. Since it’s National Grilled Cheese Day, here is a standard, easy-to-follow recipe with suggestions for adding flavor, a kick or enhanced creaminess to your grilled cheese.

What you’ll need:

  • 1 tablespoon butter, softened
  • 2 slices Texas toast, or your favorite bread
    (to make one sandwich)
  • 3 slices American cheese

Directions:

  1. Place a medium frying pan over medium heat on a cooktop.
  2. While frying pan is warming, spread half of the butter on one side of one slice of bread, place butter side down in pan.
  3. Layer slices of cheese on the bread in the pan; spread remaining butter on remaining slice of bread and place on top of cheese, butter side up.
  4. Cook on medium heat for about five minutes, flip. If bread starts to burn, lower heat and continue to cook until cheese is melted.
  5. Serve with hot sauce, ranch dressing, a favorite soup or with tomatoes and enjoy!

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