Wednesday, February 15, 2012

Recipes from This Week

I've gotten a few emails from you guys asking for the recipes to some of these dinners I am making this week.

I joined Food on the Table over the weekend and am LOVING IT! It is a menu planning site that gives you recipe ideas based on what is on sale where you do your grocery shopping. I know, right?! Genius. I saw a post about it on Passion for Savings.

On to the recipes!

Pineapple-Lemon Chicken (link)
1 (14.25 ounce can) sliced pineapple
1 garlic clove, pressed
1 (tablespoon) cornstarch
2 (teaspoon) Worcestershire sauce
2 (teaspoon) Dijon mustard
4 (5-6 ounce) boneless skinless chicken breasts
1 (small) lemon, thinly sliced
Preheat oven to 375 degrees. Drain pineapple, reserving juice. Combine juice with garlic, cornstarch, Worcestershire sauce, and mustard to make sauce. Arrange chicken in a shallow 9 x 13 inch baking dish. Stir the sauce and pour over the chicken. Bake at 375 degrees for about 25 minutes, depending on thickness of chicken. Arrange pineapple and thin lemon slices on top of chicken, baste with the sauce in pan and continue baking 5 minutes longer. 

Tilapia Asparagus Bundles (link)
4 (4.0 ounce fillet) tilapia
12 (whole) asparagus spears, trimmed
(to taste) salt and pepper
2/3 (cup) chicken broth
1 1/2 (teaspoon) cornstarch
2 (tablespoon) lemon juice
1/4 (teaspoon) dried basil
1. Preheat oven to 350 and grease a baking pan.
2. Wrap each fillet around 3 asparagus and secure with wooden toothpicks. Season the fish with salt and pepper, then place in prepared baking pan. Cover with foil and bake for 10 minutes.
3. Uncover and bake for an additional 5 to 10 minutes, or until fish flakes easily with a fork.
4. While the fish is baking, heat the chicken stock in a small saucepan over medium heat. In a small bowl, combine the cornstarch and lemon juice and whisk until there are no visible clumps. Add the cornstarch mixture to the chicken stock, cooking and stirring to prevent any lumps. Cook until cornstarch is completely dissolved and slightly thickened. Add dried basil.
5. To serve, remove the toothpicks from the tilapia fillets and spoon sauce over top.

Notes - I did not have foil. How? I have no idea... I place the dish on the top rack, then moved it to the bottom rack. Also, I put the sauce in the baking dish instead of doing the last step.

 Tilapia Asparagus Bundles for our Valentine's Dinner :)

Smoked Salmon Friend Rice (link)
6 (cup) water
3 (cup) long grain white rice, uncooked
3 (tablespoon) cooking oil, divided
2 (whole) eggs, beaten
1/2 (whole) onion, finely chopped
1 (whole) green onion, chopped
4 (ounce) smoked salmon, chopped
1/2 (cup) frozen peas
(to taste) salt and freshly ground pepper

1. Pour the water into a saucepan, add the rice, and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Set aside.
2. Meanwhile, place 2 tablespoons of cooking oil into a large skillet and heat over medium heat. Stir in the eggs and cook until scrambled to desired consistency. Remove eggs from the pan, and set aside.
3. Using the same skillet, add the remaining 1 tablespoon oil, and heat over medium heat. Stir in the onion and green onion; cook until the onion is transparent, about 5 minutes. Stir in the salmon, rice, peas, and scrambled eggs, and toss until evenly blended. Cook and stir rice mixture until heated through. Season to taste with salt and pepper.
This is our Friday dinner. I will let you in on any notes if I change anything up :)

If you are interested in other recipes that I have shared on our blog, please let me know in the comments. Also, don't forget to check out our Recipe Page where there are many yummy things to eat or freeze for later.

*The above recipes share are NOT my own. I provided the links with each one from it's source, Food on the Table. For nutritional information concerning these recipes, please follow the link. Thank you.*

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