Delicious, Quick and Easy Dinner Meals in 30 Minutes or Less (3 page)

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2 tablespoons brown sugar

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2 tablespoons red wine vinegar

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half a cup pitted prunes chopped coarsely

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half a cup pitted green olives chopped coarsely

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1 tablespoon unsalted butter

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2 tablespoons chopped fresh parsley

Pat the pork chops dry with paper towels and season with salt and pepper heat oil in a large skillet over medium-high heat until just smoking cook jobs until with well browned on both sides but still pink in the center about 3 to 4 minutes each side. Transfer the meat to plate and cover lightly with foil, next add the broth to the skillet and bring it to a boil, scraping up any browned bits with a wooden spoon. Add brown sugar, vinegar, prunes and olives and simmer until sauce thickens 4-5 minutes. Whisk in the butter and parsley and lightly sprinkle with salt and white pepper. Reduce the heat to medium-low and return the meat to the skillet with the accumulated juices. Simmer, flipping chops once, cook till sauce clings to the meat and a meat thermometer reads 145 degrees, about 3 minutes. Place pork chops on platter, spooning sauce over the top. Serve with mashed potatoes, green beans and a fresh green salad.

This is a dish which cleans up easily, something that I appreciate a great deal. Serving it in the pan, saves time and makes sure your dish is hot on the table in less time.

Ingredients:

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1 1/2 pounds extra-large shrimp peeled and deveined

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2 tablespoons +1 teaspoon olive oil

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1 teaspoon paprika

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salt

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4 ounces chorizo sausage cut into quarter inch pieces

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one medium onion,chopped finely

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six medium garlic cloves, sliced thinly

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a cup and a half of yellow Spanish rice, cooked

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one 14 1/2 ounce can of drained and diced tomatoes

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2 cups of water

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8 ounces clam juice

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1 cup frozen peas

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pepper

Place the oven rack on the highest position,  preheating your oven to 350°.  Toss shrimp with 1 tablespoon oil over mid high heat till warmed. Add paprika, pepper, & 1/4 teaspoon salt with medium heat.

Set aside shrimp & reduce the heat to medium. Add remaining 1 tablespoon of oil, onion and garlic to pan and cook until the sausage begins to brown 5 to 6 minutes and cook another minute. Then, stir in the tomatoes, water, clam juice and half a teaspoon salt. Bring this to a boil over high heat, cover and transfer skillet to oven. Cook until the rice is tender & liquid has gone, about 20 minutes. Take the skillet out of the oven, stir in peas and scatter shrimp over the top. Cover and set aside until the shrimp and peas are heated thoroughly about five minutes. Season with salt and pepper and then serve from the skillet.

The colors and authentic flavors in this dish are terrific. Serve it with a side of beans and your family will say “ole”.

Ingredients:

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One 28 ounce canned chopped diced tomatoes, drained

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one small yellow onion chopped

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two garlic cloves

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2 chipotle chilies, canned

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2 tablespoons vegetable oil

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2 cups shredded store-bought rotissserie chicken

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three quarters a cup low sodium chicken broth

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1/4 cup chopped fresh cilantro

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salt and pepper

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15, 5 inch corn tortilla chips, broken roughly into 2 inch pieces 1/2 cups shredded Monterey Jack cheese

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1 cup sour cream for garnishing

First adjust the oven rack to the middle, and preheat oven to 325°. Lightly oil a 2 quart casserole and purée the tomatoes, onion, garlic, and 2 chilies in a blender until smooth, about one minute. Heat the oil in a medium saucepan over medium heat until shimmering. Add tomato sauce and bring this to simmering, cooking until slightly thickened for 5 to 7 minutes. Next, add the chicken, the broth and cilantro, seasoning with salt and pepper. Place half of the portion of chips on top of the dish, top this with half of the sauce and chicken mixture and half of your cheese. Repeat with a second layer, then expose several chips on the top where they can crisp in oven. Bake until cheese begins to turn golden brown for 12 to 15 minutes. Serve topped with sour cream, chopped green onions, sliced black olives, and diced tomatoes.

These will give you the flavors of another island, Hawaii. Pair with rice for an easy clean up meal.

Ingredients:

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1 3/4 pounds boneless center cut pork chops cut about 1 1/4 inches thick

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A quarter cup +2 tablespoons olive oil

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three medium garlic cloves chopped

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2 tablespoons soy sauce

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salt and pepper

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one large pineapple peeled, cored, cut into 1 inch chunks

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two red bell pepper stemmed, seeded and cut into one inch squares

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one large onion,  cut into 1 inch pieces

Prep:

Cut the chops and 1 1/4 inch cubes combined a quarter cup oil, garlic, salt, soy sauce and one half teaspoon pepper in medium bowl, add pork, toss to coat and marinate 15 minutes. Mix pineapple, peppers, onion with remaining 2 tablespoons oil in medium dish and season with salt and pepper. Place pork pineapple peppers and onions on to eight 12" inch metal skewers. Pour over skewers with any remaining marinade. Grill on a high heat, turning skewers till browned for  8 to 10 minutes and serve.

Here's a super easy recipe taking supermarket salad bar ingredients already chopped up to simplify your preparation and cooking time. Use a different combination of veggies if you wish also to match your taste preferences, just be sure to cook the more delicate ones like bean sprouts at the end.

Ingredients

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three quarters of a pound pork tenderloin cut into 1/3 inch round then into 1/3 inch strips

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3 tablespoons soy sauce

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1 tablespoon dry sherry

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2 tablespoons plus one third of a couple water