Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette

Ingredients

• 1 ahi tuna steak, 6 ounces
• 2 teaspoons five-spice powder, available on spice aisle
• 1 teaspoon grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper
• Cooking spray or vegetable oil, for brushing the grill pan
• 5 ounces, half a sack, mixed prewashed baby salad greens
• 2 radishes, sliced
• 1/4 European cucumber, thinly sliced
• 1/2 teaspoon wasabi paste
• 1 tablespoon rice vinegar or rice vinegar
• 1 tablespoon soy sauce
• 3 tablespoons -virgin olive oil
• Salt and freshly ground black pepper

Directions

Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat. 

Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

Meatballs Stroganoff

ingredients

• 1 12- to 16-ounce package frozen cooked meatballs
• 1 cup lower-sodium beef broth
• 1 4-ounce can (drained weight) sliced mushrooms, drained
• 1 8-ounce carton dairy sour cream
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 tablespoon Dijon-style mustard
• 4 cups hot cooked wide egg noodles
• Snipped fresh parsley (optional)

directions

1. In a large skillet, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.
2. In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles. If desired, stir in snipped fresh parsley. Makes 6 to 8 servings.

Flank Steak with Spanish Rice

ingredients

• 1 14-1/2-ounce can Mexican-style stewed tomatoes
• 1-3/4 cups water
• Several dashes bottled hot pepper sauce
• 1-1/4 cups long grain rice
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• Dash ground cinnamon
• 1 to 1-1/4 pounds beef flank steak
• Snipped fresh cilantro or parsley (optional)

directions

1. In a 2-quart saucepan combine the stewed tomatoes, water, and hot pepper sauce. Bring to boiling. Stir in rice; return to boiling then reduce heat. Cover and simmer for 20 minutes. Remove from heat; let stand for 5 minutes.
2. Meanwhile, combine chili powder, salt, cumin, pepper, and cinnamon. Rub spice mixture into flank steak on all sides. Place steak on unheated rack of broiler pan. Broil steak 3 inches from the heat for 6 minutes. Turn and broil to desired doneness (allowing about 7 to 8 minutes more for medium-rare). Or, grill steak directly over medium coals for 18 to 22 minutes total for medium doneness, turning once.
3. To serve, thinly slice flank steak diagonally across the grain. Fluff rice with a fork. Serve steak slices over rice; sprinkle with cilantro or parsley, if desired. Makes 4 to 6 servings.

Roast Chicken with Mustard-Thyme Sauce and Green Salad with Olives

This recipe sounded really yummy - a good Sunday supper!
 
INGREDIENTS

• 10 1/2 cups water  
• 1/2 cup coarse kosher salt 
• 3 tablespoons honey  
• 2 tablespoons fresh lemon juice  
• Peel from 1 lemon, cut into long strips with vegetable peeler  
• 1 bay leaf  
• 3 large fresh thyme sprigs plus 1 teaspoon fresh thyme leaves
• 1 4 1/2-pound chicken (giblets reserved for another use)
• 2 cups (or more) low-salt chicken broth, divided
• 1 tablespoon butter, room temperature
• 1 tablespoon all purpose flour
• 2 tablespoons whole grain mustard

Green Salad with Olives

PREPARATION

• Bring 10 1/2 cups water, coarse salt, honey, lemon juice, lemon peel, bay leaf, and thyme sprigs to boil in large pot. Cool slightly, then refrigerate brine until cold. Place chicken in very large resealable plastic bag; add brine and seal. Refrigerate chicken 6 hours.
  
• Drain chicken from brine; rinse and pat dry. Place chicken on plate. Let stand uncovered in refrigerator at least 2 hours and up to 24 hours.
  
• Preheat oven to 375°F. Place chicken on rack in roasting pan. Roast chicken 20 minutes; add 1 cup broth to roasting pan. Roast chicken 20 minutes longer; add 1 cup broth to roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes. Let chicken rest 10 minutes.
  
• Meanwhile, pour juices from roasting pan into 2-cup measuring cup. Add more broth if needed to equal 2 cups. Simmer butter in medium saucepan over medium heat until beginning to brown, about 2 minutes. Add flour; stir 1 minute. Whisk in broth mixture; bring to boil. Stir in mustard and 1 teaspoon thyme leaves. Season sauce with salt and pepper.
  
• Slice chicken. Divide chicken among plates. Drizzle with sauce and serve Green Salad with Olives alongside.

Chicago-Style Deep Dish Pizza

This pizza turned out soooo good!  I don't have a deep dish pizza pan so I substituted a quiche pan.  I deviated from the recipe just a bit.  I put the cheese on the crust and baked it for 10 minutes, then added the toppings and tomatoes.  (My toppings were pepperoni, Italian sausage, and sauteed mushrooms.)  Then 10 minutes before it was 'done', I added some shredded mozzarella to the top instead of Parmesan.  Next time I make it I'd like to cook the sausage whole and crumble it; cut back on the garlic a bit; add onions; and a small sprinkle of sugar to the tomatoes.

Dough Recipe

• 2 packages rapid rise dry yeast
• 2 cups warm water
• 1/2 cup vegetable oil
• 4 tablespoons olive oil
• 1/2 cup cornmeal
• 5 1/2 cups flour

In the bowl of a stand mixer (e.g. KitchenAid), dissolve the yeast in the water. Add the vegetable oil, olive oil, cornmeal, and half of the flour. Beat for 10 minutes. Attach the dough hook and mix in the remaining flour. Knead for several minutes with the mixer. (Note: because the dough is very rich and moist, it would be difficult to do this by hand.)

Remove dough and place on a clean countertop. Cover with a very large metal bowl and allow to rise until double in bulk. Punch down and allow to rise again. Punch down a second time and you are ready to make pizza!

Oil your deep-dish pizza pan. Depending on the size of your pan, place some dough in the pan and push it out to the edges using your fingers. Put in enough dough so that you can run the crust right up the side of the pan. Make it about 1/8-inch thick throughout the pan.

Filling for a 9- or 10-inch Pan 1/3 pound sliced mozzarella cheese 2 cups Italian-style whole peeled tomatoes, drained and squished 1 teaspoon basil 1 teaspoon oregano 2 cloves garlic, minced Salt to taste 3 tablespoons grated Parmesan cheese 3 tablespoons olive oil

Place the cheese in tile-like layers on the bottom of the pie. Next put in the tomatoes and the basil, oregano, garlic, and salt, reserving the Parmesan cheese for the top. Drizzle olive oil over the top of the pie and you are ready to bake.

Variations: Before you put on the Parmesan cheese and olive oil drizzle, you might like to add any or all of the following:

• Italian sausage, hot or mild
• Yellow onions, peeled and diced
• Pepperoni, sliced thin
• Mushrooms, sliced
• Green sweet bell peppers, cored and sliced thin

Bake the pie in a 475°F oven until the top is golden and gooey and the crust a light golden brown, about 35 to 40 minutes.

Herb Roasted Turkey Breast with Pan Gravy

Don't want to make a whole turkey this Thanksgiving Day?  Try this Rachel Ray recipe for a delicious herb-stuffed and roasted turkey breast.  Sooo good!

Ingredients

• 1 small (golf-ball sized) onion, peeled and coarsely chopped
• 1 lemon, scrubbed clean
• 12 fresh sage leaves
• Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
• 3 tablespoons extra-virgin olive oil, plus more for oiling pan
• 1 teaspoon salt, plus more as needed
• 6 fresh bay leaves
• 4 tablespoons butter
• 2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
• Freshly ground black pepper
• 3 tablespoons all-purpose flour
• 1/4 cup apple or regular brandy (recommended: Calvados)
• 2 to 3 cups apple cider
• Salt and pepper

Directions

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.


Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.


Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.


Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.

Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.


Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.


Slice the turkey breast on the diagonal, and serve with warm gravy.

Aloha Chicken

My sister makes this for her family and sent me the recipe awhile ago.  Thanks for posting it again Susan!  This time I'm going to save it.  :)  This is a Taste Of Home recipe.

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon all-purpose flour
• 1 tablespoon vegetable oil
• 2 cans (8 ounces each) unsweetened pineapple chunks
• 1 teaspoon cornstarch
• 1 tablespoon honey
• 1 tablespoon reduced-sodium teriyaki sauce or reduced-sodium soy sauce
• 1/8 teaspoon pepper
• Hot cooked rice

Directions

• Flatten the chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag; add chicken and toss to coat.
• In a large skillet, brown chicken over medium heat in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.)
• In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve with rice. Yield: 4 servings.

Nutritional Analysis: One serving (prepared with reduced-sodium teriyaki sauce; calculated without rice) equals 238 calories, 7 g fat (0 saturated fat), 73 mg cholesterol, 145 mg sodium, 17 g carbohydrate, 0 fiber, 28 g protein. Diabetic Exchanges: 4 very lean meat, 1 fruit, 1/2 fat.

Chicago Dog Salad

This one looks interesting.  I'd have to substitute some neon-green relish for the sour pickles, though!  And of course sprinkle on some celery salt.  :)

Ingredients

• 1/4 cup yellow mustard
• 2 tablespoons vinegar, eyeball it
• 1 rounded teaspoon sugar
• 4 tablespoons vegetable oil
• 1/2 medium red onion, thinly sliced
• 1/2 of a 16-ounce sack shredded cabbage blend for slaw salads
• 1 romaine heart, shredded
• 2 vine ripe tomatoes, diced
• 3 large half sour or garlic pickles, chopped
• Salt and pepper
• 8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle

Directions

In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.

Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.

Mound up the salad on plates, top with seared dogs, and serve.

Slow Cooker Asian Tomato Beef

from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 7 hr. 15 min.  


Ingredients:

• 2 cans (10 3/4 ounces each) Campbell's® Condensed Tomato Soup
• 1/3 cup soy sauce
• 1/3 cup vinegar
• 1 1/2 tsp. garlic powder
• 1/4 tsp. ground black pepper
• 1 boneless beef round steak (3 to 3 1/2 pounds), cut into strips
• Hot cooked rice

Directions:

Stir the soup, soy sauce, vinegar, garlic powder, black pepper and beef in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender. Stir in the broccoli. Increase the heat to HIGH. Cover and cook for 15 minutes or until the broccoli is tender-crisp.  Serve the beef mixture with the rice. Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours. Serving Suggestion: Serve with steamed diced carrots. For dessert serve oatmeal raisin cookies. Makes: 8 servings (about 1 1/2 cups each).

Asian Vinegar Chicken

Vietnamese dishes like this one are lighter and fresher in flavor than those of other Asian countries. The differences are subtle but are noted by the use of fish sauce instead of soy sauce, as seen in this sweet-and-sour Vietnamese chicken recipe. The chicken is cooked with vegetables in a flavorful sauce and served on a bed of egg noodles.

ingredients

• 8 dried mushrooms (1-1/3 cups), such as shiitake or wood ear mushrooms
• 1 pound skinless, boneless chicken breast halves
• 4 green onions, sliced (1/2 cup)
• 1 stalk lemon grass, cut into 2-inch lengths, or 1 teaspoon finely shredded lemon peel
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup water
• 2 tablespoons cider vinegar or white vinegar
• 2 teaspoons grated fresh ginger
• 1 tablespoon cooking oil
• 6 cloves garlic, minced
• 4 cups sliced bok choy
• 1 medium onion, chopped (1/2 cup)
• 1 to 2 tablespoons fish sauce
• 1 teaspoon sugar
• 2 cups hot cooked Chinese egg noodles or fine egg noodles
• 1 small red sweet pepper, cut into bite-size strips (optional)

directions

1. In a small bowl cover mushrooms with warm water. Let soak for 30 minutes. Rinse well and squeeze to drain thoroughly. Thinly slice mushroom caps. Discard stems. Set sliced caps aside.
2. Meanwhile cut chicken into thin bite-size strips. In a medium bowl stir together green onions, lemon grass or lemon peel, salt, and pepper. Stir in chicken. Let stand for 15 minutes.
3. For sauce, in a small bowl stir together water, vinegar, and ginger. Set aside.
4. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add bok choy and onion; stir-fry for 2 to 3 minutes or until crisp-tender. Remove bok choy mixture from the wok.
5. Add half of the chicken mixture to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Remove chicken from the wok. Repeat with remaining chicken mixture. Return all chicken to the wok. Discard lemon grass, if used. Push chicken from the center of the wok.
6. Add sauce to the center of the wok. Cover and cook for 1 minute. Uncover wok. Add fish sauce, sugar, and mushrooms. Cook and stir for 2 minutes or until sauce is slightly reduced. Return bok choy mixture to the wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked noodles. Sprinkle with red sweet pepper strips, if desired. Makes 4 to 5 servings.

recipe source

BHG.com

Zucchini-Pepperoni Pizza Frittata

A frittata is a traditional Italian egg specialty that is similar to an omelet except that it isn't folded over. In this recipe, the frittata is given a lively twist with a pizza-like rendition filled with zucchini, tomato, pepperoni, and mozzarella.

ingredients

• 3 cups thinly sliced zucchini
• 4 eggs, slightly beaten
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 teaspoons snipped fresh oregano
• 2 teaspoons snipped fresh thyme
• 2 teaspoons snipped fresh marjoram
• 2 teaspoons snipped fresh basil
• 2 tablespoons olive oil
• 6 1/4-inch-thick tomato slices
• 6 1/8-inch-thick pepperoni slices
• 4 ounces thinly sliced mozzarella cheese

 directions

1. Cook zucchini, covered, in a small amount of boiling water for 3 minutes; drain.
2. Combine eggs, flour, salt, and pepper in a large bowl. Stir in oregano, thyme, marjoram, basil, and zucchini; set aside.
3. Heat olive oil in an 8-inch broilerproof skillet over medium heat. Carefully transfer zucchini mixture to hot skillet. Cook over medium heat about 15 minutes or until egg mixture is mostly set (surface will be moist). Do not stir.
4. Layer on tomato, pepperoni, and mozzarella cheese. Place skillet under the broiler 4 to 5 inches from the heat. Broil for 1 to 2 minutes or until top is set, cheese has melted, and pepperoni is sizzling. Cut into eight wedges. Makes 4 servings.
5. Menu Suggestion: Make it a meal with citrus greens salad and coffee or tea.

recipe source:

BHG.com

Linguine with Shrimp Scampi

Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved
See this recipe on air Saturday Jul. 23 at 12:00 AM ET/PT.
This recipe is available for a limited time only.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 3 servings
User Rating: 5 Stars

Ingredients:

• Vegetable oil
• Kosher salt
• 3/4 pound linguine
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 lemon, thinly sliced in half-rounds
• 1/8 teaspoon hot red pepper flakes

Directions:
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of
salt and the linguine, and cook for 7 to 10 minutes, or according to the
directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter
and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be
careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt,
and the pepper and saute until the shrimp have just turned pink, about 5
minutes, stirring often. Remove from the heat, add the parsley, lemon zest,
lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in
the pot. Immediately add the shrimp and sauce, toss well, and serve.

Salisbury Steak with Wild Mushroom Gravy, Smashed Potatoes with garlic and Herb Cheese and Chives, Creamed Spinach

Recipe courtesy Rachael Ray

Show: 30 Minute Meals  Episode: 30-Minute Blue Plate Special

Ingredients
Potatoes:

    * 2 pounds russet potatoes, peeled and chunked, 3 large potatoes
    * Salt and pepper
    * 1/2 cup half-and-half or cream, eyeball it
    * 4 ounces, 1/2 cup garlic and herb cheese (recommended: Boursin)
    * 3 tablespoons chopped chives or, 2 scallions, thinly sliced

Meat and Gravy:
    * 1 1/4 pounds ground beef sirloin
    * 1 tablespoon Worcestershire sauce, eyeball it
    * 1 small onion, finely chopped
    * 1 tablespoon steak seasoning blend (recommended: Montreal Seasoning by McCormick) or, coarse salt and pepper
    * Extra-virgin olive oil, 3 tablespoons, 3 turns of the pan
    * 12 crimini or baby portobellos, sliced
    * 12 shiitake mushrooms, chopped
    * 2 tablespoons butter
    * 2 tablespoons all-purpose flour
    * 2 cups beef stock

Spinach:
    * 2 boxes frozen chopped spinach, 10 ounces, defrosted in microwave
    * 2 tablespoons butter, cut into pieces
    * 1/2 cup heavy cream

Directions
Place potatoes in a pot and covered with water. Cover pot with lid and bring water to a boil. Salt boiling water and potatoes. Leave lid off pot and simmer at rolling boil until tender, 8 to 10 minutes.

While potatoes cook, combine meat, Worcestershire, onion and steak seasoning or salt and pepper. Form 2 large, oval patties, 1-inch thick.

Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the mushrooms. Season mushrooms with salt and pepper and saute mushrooms until tender, 3 to 5 minutes.

While mushrooms cook, squeeze defrosted spinach dry by wringing it out in a kitchen towel. To a small skillet, add butter and cream and heat to a bubble over moderate heat. add spinach and salt and pepper. Cook until spinach thickens with cream, 3 to 5 minutes.

To mushrooms, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute.

While sauce thickens, drain potatoes and return to hot pot. Smash potatoes with a little half-and- half or cream and garlic and herb cheese. Smash and incorporate chives. Add salt and pepper, to your taste.

To serve, pour gravy over Salisbury steak. Serve potatoes and creamed spinach alongside the steaks. Now that's a TV dinner, DELUXE!

Mahimahi with Onion, Capers, and Lemon

An intense Mediterranean topping really brightens the flavor of this fish.

Yield: Makes 4 servings
Active time: 35 min
Total time: 35 min

Ingredients:

• 3 tablespoons olive oil
• 1 large onion, halved lengthwise, then thinly sliced crosswise
• 3 tablespoons water
• 1/2 teaspoon black pepper
• 3 tablespoons unsalted butter
• 3 tablespoons capers (in brine), rinsed, drained, and coarsely chopped
• 2 1/2 tablespoons fresh lemon juice
• 4 (6-oz) pieces mahimahi fillet (1 1/2 to 2 inches thick) with skin
• 3/4 teaspoon salt
• 2 tablespoons chopped fresh flat-leaf parsley

Directions:

 Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until golden, about 6 minutes. Stir in water and 1/4 teaspoon pepper and cook, stirring, until onion is softened, about 1 minute. Stir in butter until melted, then stir in capers and lemon juice. Remove from heat and keep warm, covered.

Preheat broiler.

Pat fish dry, then brush all over with remaining tablespoon oil and sprinkle with salt and remaining 1/4 teaspoon pepper. Put fillets, skin sides down, on rack of a broiler pan and broil about 5 inches from heat until just cooked through, 6 to 8 minutes.

Serve fish topped with onion mixture and sprinkled with parsley.

Paprika Chicken with Sour Cream Gravy

Ingredients:

• 1/2 cup all-purpose flour 
• 2 tsp. paprika 
• 1 tsp. garlic powder 
• 1 tsp. ground black pepper 
• 1 tsp. ground red pepper 
• 4 boneless chicken breast halves 
• 1/4 cup butter OR margarine 
• 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup 
• 1/4 cup sliced green onions 
• 1 container (8 oz.) sour cream 

Directions:

MIX flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken.

HEAT butter in skillet over medium heat. Cook chicken 10 min. or until browned. Set chicken aside.

ADD soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 min. or until chicken is done. Stir in sour cream. Serves 4.

TIP: Serve with a rice blend, steamed cut green beans and carrot slices. For dessert serve your favorite fruit and gelatin combination.

Campbell's® 15-Minute Chicken & Rice Dinner

Ingredients:

• 1 tbsp. vegetable oil 
• 4 skinless, boneless chicken breast halves 
• 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup 
• 1 1/2 cups water 
• 1/4 tsp. paprika 
• 1/4 tsp. ground black pepper 
• 2 cups uncooked instant white rice * 
• 2 cups fresh OR frozen broccoli flowerets 

Directions:

HEAT oil in skillet. Cook chicken 10 min. or until browned. Remove chicken.

ADD soup, water, paprika and pepper. Heat to a boil.

STIR in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken.  Cover and cook on low heat 5 min. or until chicken is done. Serves 4.

TIP: *For creamier dish, use 1 1/2 cups rice.

Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

Ingredients:

• 4 beef tenderloin steaks, 1" thick 
• 2 tsp. crushed seasoned pepper blend OR freshly ground black pepper 
• Vegetable cooking spray 
• 3 tbsp. chopped shallots 
• 1 cup Swanson® Beef Broth (regular, Lower Sodium or Certified Organic) 

• 1/2 cup Burgundy wine OR other dry red wine 
• 2 tbsp. Dijon-style mustard 
• 1 tbsp. butter 

Directions:

SEASON steaks with pepper. Spray nonstick skillet with cooking spray and heat over medium heat 1 min. Add steaks and cook until desired doneness, turning once. Remove and keep warm.

ADD shallots and cook and stir until tender. Stir in broth, wine and mustard. Heat to a boil. Cook over medium heat 10 min. or until sauce is reduced to about 1 cup. Stir in butter. Serve sauce with steaks. Garnish with parsley. Serves 4. 

Impossibly Easy Turkey Club Pie

Ingredients:

• 1 1/2 cups cut-up cooked turkey
• 8 slices bacon, crisply cooked, crumbled
• 1 cup shredded Cheddar cheese (4 oz.)
• 1/2 cup Bisquick mix
• 1 cup milk
• 2 eggs

Directions:

1.  Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle turkey, bacon and cheese in pie plate.

2.  In small bowl, stir remaining ingredients until blended. Pour into pie plate.

3.  Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Ingredients

CRAB STUFFING:

• 2 tablespoons olive oil
• 1 teaspoon minced onion
• 1 teaspoon minced green onion
• 1 teaspoon minced garlic
• 1 teaspoon minced celery
• 1 teaspoon minced green bell pepper
• 2 tablespoons shrimp stock or water
• 1 (6 ounce) can crab meat, drained
• 2 tablespoons bread crumbs
• 1 teaspoon Cajun seasoning

PEPPERCORN SAUCE

• 1 1/4 cups beef broth
• 1 teaspoon cracked black pepper
• 1 fluid ounce whiskey
• 1 cup heavy cream

STEAKS:

• 4 (6 ounce) filet mignon steaks
• 4 slices bacon, cooked lightly
• salt and cracked black pepper to taste
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon minced shallot
• 1 cup crimini mushrooms, sliced
• 1 fluid ounce whiskey
• 1 teaspoon Dijon mustard

Directions

1. Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
2. Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
3. Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
4. Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

St. Martin Shrimp with Linguine

Ingredients:

• 1/3 cup olive oil
• 1 Tbsp butter
• 3 cloves garlic, cut in half
• 1 can (32oz) tomatoes, drained
• 1 can (4oz) button mushrooms
• 1/8 teaspoon rosemary
• basil to taste
• 1 lb. cooked shrimp, tails removed
• 1 lb. pasta
• 1/3 cup heavy whipping cream
• 3/4 cup parmesan cheese

How to Prepare:
Heat olive oil, butter and garlic. When garlic is lightly browned, remove and discard. Strain the tomatoes very well. Add tomatoes and simmer for 10 minutes or until soft. Add mushrooms and cook 5 minutes more. Add rosemary and basil, cook 5 minutes more. Add shrimp and heat thru. Cook pasta. Add cream to sauce, heat thru, and serve on pasta, with parmesan cheese.