Steamed Salmon

Place wok on stove with about 1 inch of water in bottom. Place small rack over water. Salt and Pepper salmon. Place salmon on the rack, cover and simmer for 3-4 minutes. Remove and serve with lemon wedges.

Shown with green beans.

Jim's World Class Spinach

Wash spinach thoroughly and dry, heat oil in pan, add garlic and onions. Cook until onions are translucent. Add ham and spinach, season with salt and pepper. Plate and sprinkle with romano cheese.

Southern Baked Chicken Legs

Put flour, garlic powder, paprika, salt and pepper into a shallow bowl and mix. Beat eggs and add salt and pepper into another shallow bowl. In a third bowl mix breadcrumbs, salt and pepper. Dip the chicken legs into the flour mixture, making sure to cover the whole leg with flour. Shake off any loose flour. Dip the leg into the eggs and make sure to cover. Dip the legs in the breadcrumbs, place on cookie sheet. Bake at 350 degrees for 30-40 minutes, until the juices run clear when poked with a knife.

Fingerling Potato and Green Bean Salad

Scrub fingerling potatoes to remove all dirt. Boil in salted water until tender, drain and cool. Cook trimmed fresh green beans in salted water 3- 5 minutes until crisp tender then drain. Whisk together lemon zest, olive oil, salt, pepper and chopped fresh parsley. Toss together with potatoes and beans. Serve at room temperature or cold.

Hint: You may also add any chopped herbs you desire, such as rosemary, thyme, tarragon, etc;

Easiest Casserole Ever

Brown ground beef in skillet. Salt and pepper to taste. Spread browned beef in bottom of 9 by 13 inch casserole dish. Put in layers: sliced onions, cheese slices, sliced peeled potatoes. Sprinkle with salt and pepper. Spread two cans of cream of mushroom soup over top. Seal tightly with foil and bake at 325 degrees until potatoes are fork tender.

Hint: This casserole is absolutely delicious- like beef and au gratin potatoes combined in one.

Caesar Salad

In a large bowl place oil, lemon juice and garlic, press garlic into bowl with a wooden spoon to distribute. Whisk ingredients together. Cut baguette into 1/4 inch slices, spray with PAM and place in a 350-degree oven for 4 minutes or until gold brown. Tear (don't cut) lettuce leaves into small pieces and place in bowl on top of dressing. When you are ready to serve, toss salad and add romano and toss again and add croutons broken into halves.

Chef Rick tells me he must have anchovies, if your wish, add four anchovy filets to the bowl with the oil, garlic and lemon.

Bistro Chicken

Wash and thoroughly dry the chicken. Place first 6 ingredients in a food processor and process until well mixed, add olive oil slowly. Spread evenly on chicken and refrigerate for at least 1 hour. Pre-heat oven to 350 degrees. Place chicken in a roasting pan, cut lemon in half and place alongside of chicken in pan. Place pan in the center of oven and roast for 18 minutes per pound, or until juices flow clear. Remove chicken when done and let stand for 20 minutes. Place chicken broth and the two zested lemons, cut in half, into a sauce pan and simmer for 20 minutes. Add broth to roasting pan and stir to deglaze. Return pan to heat on stovetop on low. De-grease, remove lemons (discard) and 1 cup of broth, add cornstarch to the cup of broth and stir, return this to roaster pan. Allow to thicken, carve chicken, pour a small amount of gravy over the chicken and serve the remainder on the side.

Creamy Polenta

Simmer milk, cream and broth for 5 minutes. Add cornmeal and stir continually until polenta reaches a thick, creamy texture. Stir in cheese and place butter on top just prior to serving.

Fresh Tomatoes

Slice tomatoes in 1/4 slices; arrange on plate. Thinly slice red onion and sprinkle on and around tomatoes. Sprinkle capers on and around tomatoes. Pour olive oil on tomatoes. Squeeze the lemon juice on top of tomatoes. Salt and pepper to taste.

Spaghetti Sauce

In a large, heavy saucepan put enough olive oil to just cover the bottom. Heat until just beginning to smoke; add pork and brown. Add onions, pepper and sauté until softened, put tomatoes in blender, blend until smooth and then into pot. Add paste, garlic and spices/herbs. Add salt and simmer uncovered over low heat for several hours, the longer the better. Stir every time you pass the pot. Pull pork from sauce and shred with forks, return pork to sauce. May need additional salt to taste May need additional salt to taste.

This recipe makes enough sauce for several large meals.
Freeze in plastic containers for individual use.

French Vinaigrette Salad

Whisk vinegar, shallot and mustard together in a small glass bowl. Slowly drizzle in the oil, whisking constantly. Add salt and pepper to taste. Allow to sit at room temperature for 30 minutes. Toss with mixed lettuce and serve.
Shown here with a baked goat cheese medallion.

• Meal Plans
  

• Quick Meals Planner
• Special Occasion Planner
• Create a Meal Plan
• View My Meal Plans

  Add to Meal Plan Box

Print This Meal Plan