Delicious, Quick and Easy Dinner Meals in 30 Minutes or Less
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Authors: Stephanie Lennard
Copyright © 2012
All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law.
Copyright © 2012
Layered Mexican tortilla casserole
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One-Pot Braised Tarragon Chicken with Potatoes
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Alaskan Crab Legs Infused with Lemongrass
A flavorful treat with a light touch of garlic, blended with white wine and lemon juice. Enjoy it with pasta and asparagus.
Ingredients:
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one third of a cup butter melted
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2 tablespoons olive oil
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one large garlic cloves finely minced
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1 pound jumbo shrimp, cleaned and peeled
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One quarter cup +1 tablespoon fresh Lemon juice
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1 1/2 tablespoon fresh parsley minced
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One quarter cup dry white wine
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1 1/4 cup fresh mushrooms
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sliced 5 tablespoons unseasoned breadcrumbs
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third of a cup Parmesan cheese freshly grated
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a dash of pepper
Preheat oven to broil and in a large skillet heat butter and oil over medium heat. Add garlic to saute until tender but not browned and cook shrimp on both sides until golden brown 3 to 4 minutes. Remove shrimp place in shallow pan, add lemon juice, parsley and wine to skillet, stir.
Heat on medium-high one minute pour over shrimp, add mushrooms, sprinkle breadcrumbs, cheese and pepper over shrimp. Broil until cheese melts and browns 3-5 minutes.
Makes 2 to 4 servings.
An authentic blend of Mexican ingredients and flavors. Enjoy it with a fresh green salad with fresh tomatoes and black olives.
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three tbsp. olive oil (I prefer the non-extra virgin version for cooking, it’s flavor is milder)
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two pounds of chicken breasts, boneless (to cut down on prep time, you may substitute ground chicken or turkey, also cheaper usually than the whole parts)
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two tbsp. dried chili powder
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two tsp. ground cumin powder
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half of a red onion, diced
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one can, 15-ounces of can of black beans, drain first
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8 oz. taco sauce or 14 oz. can of stewed tomatoes (drained)
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1 cup defrosted corn kernels (put in microwave for 1-2 minutes, drain water)
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Salt, seasoned to taste
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8, 8” flour tortillas
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One pkg. (2.5 cups) pre-shredded cheddar cheese
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2 finely chopped green onions
First, heat oven to 425° F.
Heat large skillet over med. high heat, circling the pan two times, add in two tablespoons olive oil. Incorporate chicken, spices of chili and cumin powder, then the onion. Brown the meat first, then pour in taco sauce and tomatoes. Next, pour in black beans and corn. Finally, heat thoroughly for two to three minutes, adding salt to match taste preferences.
Add remaining 1 tablespoon of oil into a shallow baking dish. Half the tortillas to layer more easily. Create layers, first with meat and beans,next tortillas, lastly adding cheese. Repeat this process again. Bake for twelve to fifteen min. or till cheddar cheese is a bubbly, golden brown hue. Garnish and serve. Serves four, may be doubled.
Pair with a fresh salad of cucumbers and tomatoes in a light vinagarette dressing for an meal that everyone will say “ole” to.
A zesty treat with a medley of flavorful ingredients. One taste of this and you’ll be craving it regularly. Serve with beans and rice.
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One tbsp. Worcestershire