Recipes- Main Dishes

Popcorn Shrimp with Chili-Lime Dipping Sauce

The dipping sauce may be the best part.

Ingredients

Dipping Sauce:

• 1/3 cup nonfat Greek yogurt or 1/2 cup nonfat plain yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice (about 1/2 lime)
• 1/2 teaspoon ancho chili powder
• 1 lime, zested

Shrimp:

• 1/2 cup all-purpose flour
• 1 teaspoon ancho chili powder
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 4 egg whites
• 3/4 cup cornmeal
• 1/4 teaspoon black pepper
• 1 pound medium rock shrimp (90 to 100 count), shelled and cleaned
• 2 tablespoons canola oil
• Spray cooking oil

Dipping sauce:

Directions

If using regular yogurt, place it in a strainer lined with a paper towel. Place the strainer over a bowl and allow to drain and thicken for 20 minutes.

Combine the thickened or Greek yogurt, mayonnaise, lime juice, ancho chili powder and lime zest in a small bowl and mix well to incorporate. Set aside.

Prepare the Shrimp:

Place flour, chili powder, garlic powder and 1/2 teaspoon salt in a shallow bowl and stir with a fork to incorporate. Place egg whites in another shallow bowl and beat lightly. Place cornmeal, 1/4 teaspoon salt and pepper in a third bowl and stir with a fork to incorporate. Toss the shrimp, a few at a time, in flour until well coated. Shake off excess flour, then dip in egg whites. Transfer to cornmeal mixture and toss to cover all sides. Reserve coated shrimp on a baking sheet or piece of parchment paper and repeat with remaining shrimp.

Preheat broiler. Brush a large cookie sheet with the oil and heat the oiled sheet under broiler for 3 minutes. Remove from oven and quickly arrange shrimp in a single layer on the cookie sheet. Spray with cooking spray. Place shrimp under broiler and broil until crisp and browned, about 5 minutes.

Serve shrimp with dipping sauce.

Deep-Dish Pan Pizza

These recipe has Rachel Ray’s name all over it.

Ingredients

• 2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
• 2 eggs
• 4 tablespoons melted butter
• 1 1/2 cups milk
• 1 cup frozen corn kernels
• Extra-virgin olive oil or, vegetable oil, for drizzling

Topping:

• 2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
• 1 pound ground beef
• 1 small onion, finely chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons cayenne sauce
• Salt
• 2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese
• 1/2 red bell pepper, chopped
• 1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
• 2 scallions, chopped
• 2 small vine ripe tomatoes, seeded and diced
• 2 tablespoons drained sliced green olives (salad olives)
• 1 to 2 tablespoons chopped cilantro leaves, optional garnish
• Mild to medium taco sauce to pass at table, 1 cup

Directions

Preheat oven to 400 degrees F.

Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.

Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.

Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.

Meatloaf Muffins with Barbecue Sauce

Yummy if you cook them long enough and give them enough time to set right.

Ingredients

• 1 2/3 to 1 3/4 pounds ground sirloin
• 1 medium onion, cut into chunks
• 2 ribs celery from the heart of the stalk, cut into 2-inch pieces
• 1 green bell pepper
• 1 large egg plus a splash of milk, beaten
• 1 cup plain bread crumbs
• 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
• 1 cup smoky barbecue sauce
• 1/2 cup tomato salsa
• 1 tablespoon Worcestershire sauce
• Vegetable oil or extra-virgin olive oil

Directions

Preheat oven to 450 degrees F.

Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through. While meatloaf muffins bake, make green beans in the microwave. Serve meatloaf with Smashed Potatoes and Cream Cheese on the side, too

Taco Bowls

We make these taco bowls all the time.  These bowls are easy to make for two people, and for large crowds.

Ingredients

• 1 sack corn tortilla chips, any brand or color (yellow, blue, red, white) will do
• 3 tablespoons extra-virgin olive oil, divided
• 1 1/2 pounds ground beef
• 2 jalapeno peppers, seeded and finely chopped
• 2 medium onions, chopped
• 3 to 4 cloves garlic, chopped
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• Coarse salt and black pepper
• 1 cup water
• 2 firm Haas avocados
• 3 plum tomatoes, seeded and chopped
• Handful cilantro leaves, chopped
• Juice of 1 lemon
• 2 sacks, 10 ounces, 2 cups each shredded Monterey Jack or sharp Cheddar cheese

Directions

Lightly crush the chips by popping open the bag and giving the chips a few light whacks with a frying pan – careful that they don't fly out of the sack! Hold the bag loosely at the top with 1 hand while you crush the chips with the other.

Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil – 2 turns of the pan. Add the beef to the skillet, brown and crumble it, 5 minutes. To the browned meat, add half the jalapeno peppers, 3/4 of the chopped onions and all of the garlic. Season the meat with cumin, chili powder, salt and pepper. Cook together 5 minutes more, then add the water and reduce heat to low. Adjust salt, to taste.

Halve and separate the avocados. Remove pit with a spoon. With the skin in tact, using a small knife, dice the avocado while still in the skin. Scoop out the diced flesh and place in a bowl. Combine tomatoes, remaining onions, jalapenos, and cilantro gently with avocado and dress the salad with the juice of 1 lemon, extra-virgin olive oil, and salt, to your taste.

Layer a 1 or 2 handfuls of chips in soup or chili bowls and top with a handful of cheese. Fill bowls with taco meat and top with more cheese, then mound up some salad on top and serve.

Mini Cuban Burgers

These are really yummy with lots of ketchup!  They look like adorable little sliders when served on tiny buns.

Ingredients

• 1 1/2 cups dried bread crumbs
• 1/4 cup plus 2 tablespoons whole milk
• 1 large yellow onion, grated on the large-hole side of a box grater
• 1 large egg, lightly beaten
• 2 pounds lean ground beef
• 2 tablespoons fresh lime juice (from about 1 lime)
• 3 tablespoons ketchup, plus extra for serving
• 3 garlic cloves, finely minced
• 1 tablespoon salt
• 3/4 teaspoon paprika
• 1 tablespoon olive oil
• 12 mini hamburger rolls or Cuban rolls

Directions

Place the bread crumbs in a large bowl. Cover with milk and soak for 2 minutes. Add the onion, the beaten egg, ground beef, lime juice, ketchup, garlic powder, salt, and paprika and work the ingredients together with your hands or a wooden spoon just until combined. Form the mixture into 12 small 1-inch thick patties and refrigerate them for at least 45 minutes or up to 8 hours.

Heat the olive oil in a large skillet over medium-high heat. Add about 1/2 of the burgers and brown them on each side, flipping with spatula, 5 to 7 minutes. Set the fritas on the rolls and cook the remaining burgers. Serve with generous amounts of ketchup.

Summertime Philly

This is perfect for a summer night where you just want to grill something a little different.

Ingredients

Marinade/Dressing:

• 1/4 cup Dijon mustard
• 1/2 cup balsamic vinegar
• 2 cloves garlic, chopped
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper

"Philly Cheesesteak":

• 1 (2 pound) flank steak
• 1 red bell pepper, halved and seeded
• 1 red onion, cut into 1/4-inch slices
• BBQ sauce
• 1 loaf French bread
• 1 pound fresh mozzarella cheese, sliced

Directions

Combine the mustard and balsamic vinegar in a small bowl. Add the garlic and drizzle in olive oil while stirring. Season with salt and pepper, to taste.

Put the steak in a resealable plastic bag. Pour in 3/4 of the marinade and seal the bag. (Reserve the remaining marinade for the bread.) Let the steak marinate at room temperature for at least 30 minutes.

Put the peppers and onions on the grill. Coat the onions with BBQ sauce. Once the peppers and onions are charred, move them to the top rack to keep them warm.

Remove the steak from the marinade and put on the grill. After 5 minutes turn the steak over to sear the other side, about 12 minutes total cooking time, for medium-rare. Transfer the steak to a cutting board and let rest for 10 minutes before slicing.

Cut the bread lengthwise and toast on the grill.

Brush the remaining reserved marinade on both sides of the bread. Arrange the steak on the bottom half of the bread, then cover with the peppers and onions. Top with the cheese and cover with the other half of the bread. Cut into 4 pieces and serve.

Chicken and Arugula Pita Pockets

We like this recipe because the pesto does not have any pine nuts.  It’s also real simple.  Sometimes simple is best (sometimes).

Ingredients

• 2 whole-wheat pitas, halved and opened
• 1/4 cup mayonnaise
• 1 teaspoon lemon zest
• 1/2 cup Arugula Pesto, recipe follows
• 2 store-bought rotisserie chicken breasts, diced into 1/4-inch pieces
• 8 cherry tomatoes, quartered
• 1 cup arugula

Directions

Preheat the oven to 300 degrees F.

Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.

In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.

To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.

Arugula Pesto

• 2 cups packed arugula
• 1 clove garlic, peeled and halved
• 1/2 cup olive oil
• 1/2 cup grated Parmesan
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.

Slow Cooker Chili

Ingredients

·       1-2 lbs turkey meat, or meat of your choice

·       Some crumbled sausage if you wish

·       1-2 cans kidney beans (depends on how many beans you like)

·       1-2 jars marinara sauce

·       1 can rotell (diced onions with green chilis)

·       1 large diced onion

·       1 red or green bell pepper

·       Chili seasoning

·       Cumin

·       Dash of cayenne (if you dare)

·       Some curry (seriously…try it!)

Directions

Cook meat and sausage in skillet.  Place in slower cooker along with rest of ingredients.  Stir.  Keep on low for 3-5 hours.  Better than all the fancy Emeril chili recipes I’ve tried.

Healthy-ish Sloppy Joes

Jon likes these with no beans.

Ingredients

• 1 pound extra-lean ground beef
• 1 onion, diced
• 4 cloves garlic, minced
• 1 jalapeno, minced
• 1 red pepper, diced
• 1 can small red beans or pinto beans, preferably low sodium drained and rinsed
• 1 1/2 cups no-salt-added tomato sauce
• 2 tablespoons tomato paste
• 1 tablespoon red wine vinegar
• 1 tablespoon molasses
• 1 tablespoon Worcestershire sauce
• 1 teaspoon mustard powder
• 3/4 teaspoon salt
• Freshly ground black pepper
• 8 whole-wheat burger buns

Directions

Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.