Sunday, May 24, 2009

Beef & Feta Pie

Ground Beef and Feta Cheese Pie

1-1/2 teaspoons olive oil
1/2 onion, diced
1 lb ground beef
1 can diced tomotoes
1/2 teaspoon garlic powder
1/4 teaspoon ground coriander
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
salt and pepper to taste
1 egg, beaten
1 cup feta cheese
9-inch deep dish pie crust

Heat oil in skillet over medium high heat. Saute onion until soft. Add beef and brown. Drain excess fat. Stir in tomato, garlic powder, coriander, oregano, cayenne pepper, salt and pepper and cook until meat is browned. Mix in egg and feta cheese. Pour into pie crust and bake 45 on 350.

Tuesday, May 12, 2009

Grilled Marinated London Broil

I have made London broil for years and until recently, have never really cared for it. I finally found a marinade that is tasty and figured out the grilling technique and timing so it's just right, not over cooked and dried out.

London Broil Marinade

1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup olive oil
splash of Worcestershire sauce
sprinkle of rosemary
2 tbsp minced garlic
dash of black pepper
London broil beef

Night before I want to serve it, I mix all the ingredients in a glass dish (or you can use a plastic Ziploc bag). I stab my beef with a fork on both side. I move it around in the marinade to coat it well on all sides. Set in fridge to marinate. Next morning, about 10 hours before cooking, I toss again and leave it to marinate on the other side. When I come home in the evening, I pull it out and set on counter to get to room temperature (about 20 minutes before firing up the grill). Heat grill to 350-375. Place meat on grill (discard any leftover marinade). 4 minutes each side. Remove and put on a cutting board and let set 10 minutes before slicing. It comes out a perfect medium rare-medium temperature.

Don't be afraid to only cook it for 4 minutes on each side -- it continues to cook while it sits before you cut it.

Easy Chicken Enchiladas

Easy Chicken Enchiladas

(4) boneless skinless chicken breast
(1) large jar of enchilada sauce
Flour tortilla shells (I use the 8 Grains soft taco shells but any type can be used)
Shredded Mexican cheese (reduced fat optional)
Sour cream (for garnish-fat free optional)
Sliced olives (for garnish-optional)
Sliced green onion (for garnish-optional)
Diced tomatoes (for garnish-optional)

In pot of water, boil chicken breasts until cooked through. Cool completely. Shred chicken. Add enough enchilada sauce to chicken to moisten but not drown. In the tortilla shells, add chicken and equal amount of cheese. Roll up in burrito form. In a greased 9x10 pan, lay enchiladas until you have run out of chicken mixture. Pour remaining enchilada sauce on top and sprinkle with cheese. Cover. (This is the point where I refrigerate them until the next evening.) Bake at 350 for 30-40 minutes, covered, until cheese is melted and sauce is bubbling. Serve with sour cream, sliced olives, green onions, and/or ced tomatoes.

You can also add sauteed onions to your chicken, mushrooms, substitute ground beef, add fresh cilantro, etc. Lots of room for modifications.

Thursday, May 7, 2009

Tilapia Piccata

Tilapia Piccata

(4) Tilapia fillets (any white fish will work though)
2 tbsp all purpose flour
2 tbsp olive oil
1/3 cup dry white wine
2 tbsp lemon juice
1 tbsp capers
1 tbsp butter

Salt and pepper both sides of fillet. Dredge in flour. Heat olive oil in pan. Cook tilapia for approximately 2 minutes each side or until flaky. Remove fish. In same pan, combine wine, lemon juice, capers for approximately 2 minutes until wine is reduced. Add butter. Serve sauce over fish.

I paired this with garlic and herb rice and fresh broccoli.