What's For Dinner @ Donna's?: March 2016

Thursday, March 31, 2016

Donna’s Green Salsa Chicken Tajitas

Hola Amigos! Needing a very simple dinner entree due to work and multiple commitments, I pulled together the remaining ingredients I had in the refrigerator and topped it all with green salsa from the pantry. The entire preparation took less than 5 minutes. I especially liked the crunch of the taco shells with the more traditional fajita filling, thus "tajitas"! Hasta la vista! Donna:

Donna’s Green Salsa Chicken Tajitas

Ingredients:

1 pound chicken breasts (~ 2), boneless and skinless

Salt and pepper to taste

1 red pepper, thinly sliced

1 sweet onion, thinly sliced

One 16 ounce jar Hertz green salsa

Taco shells

Method:

Spray the inside of a slow cooker with cooking spray and place chicken on bottom. Season with salt and pepper and top with chopped vegetables. Pour salsa to cover all ingredients. Cook on Low for 8 - 10 hours. Break apart meat and stir all ingredients together before spooning into taco shells.

Serves 2.

Monday, March 28, 2016

Donna’s Roasted Corvina with 40 Cloves of Garlic Pesto Almandine

Dear Friends, I have always loved the flavor of 40 cloves of garlic chicken and wondered how it would taste with fish so created this recipe to find out. I was handsomely surprised with the depth of flavor and the sweetness of the garlic with the fish. With quinoa and salad on the side, this meal was just perfect! Best, Donna:

Donna’s Roasted Corvina with 40 Cloves of Garlic Pesto Almandine

Ingredients:

2 pounds corvina fillet

Salt and pepper to taste

1/3 cup + 1 Tablespoon garlic, minced (~40 cloves)

2 Tablespoons prepared pesto sauce

1/2 cup sliced almonds

1/2 cup Parmesan cheese, shredded

8 - 10 large basil leaves, chopped

Method:

Preheat oven to 400 degrees F. Line a large cookie sheet with foil and spray with cooking oil. Top with fillet and season with salt and pepper. Mix together the garlic and pesto and evenly spread the mixture on top of the fish. Add the almonds and then sprinkle the cheese on top. Bake for 15 minutes. Remove from oven and add the basil leaves. Serve immediately.

Serves 4.

Donna’s Breakfast Casserole with Chicken-Apple Sausage

27 March 2016: Happy Easter! The weekend before, I was in Michigan for my daughter's baby shower and she created a delicious breakfast casserole. I adapted her recipe by adding spinach, bacon, peppers, and a homemade chicken sausage with apples. I hope you like this as much as we did! Best, Donna:

Donna’s Breakfast Casserole with Chicken-Apple Sausage

(Inspired by daughter Tara’s Breakfast Casserole)

Ingredients:

For Chicken Sausage:

2 Tablespoons olive oil

1 pound ground chicken

1 small sweet onion, chopped

1 small green bell pepper, chopped

1 small red bell pepper, chopped

1/2 red apple, chopped

1 teaspoon fennel seed

1/2 teaspoon poultry seasoning

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon pepper

For Casserole:

One 20 ounce package Simply Potatoes hash browns, Southwestern flavor

10 ounce package frozen spinach, thawed

1-1/2 cups cottage cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1-3/4 + 1/4 cups cheddar cheese, shredded

12 large eggs, beaten

Method:

Preheat oven to 375 degrees F. Heat olive oil in large pan on medium-high heat and cook chicken until no longer pink. Remove from pan; add additional olive oil and sauté onion, peppers, apple and seasonings. Set aside.

In a separate bowl, mix together the potatoes, spinach, cottage cheese, salt, pepper 1-3/4 cups Cheddar cheese and eggs. Place in 9 x 13 inch baking pan that has been lined with foil and sprayed with cooking oil and top with remaining 1/4 cup Cheddar cheese. Bake for 45 minutes.

Serves 8.

Donna’s Grilled Pork Tenderloin with Raspberry Balsamic Glaze and Sweet Potato Salad

26 March 2016: Easter weekend is always very busy here in Florida due to the many visitors who enjoy our beautiful paradise for a short time. I always plan to cook at home during these times since it is so much more relaxing. For this Saturday night's dinner, we grilled a simple pork tenderloin and I created a complimentary sweet potato salad to accompany it. Enjoy! Best, Donna:

Donna’s Grilled Pork Tenderloin with Raspberry Balsamic Glaze

Ingredients:

1-1/2 pounds pork tenderloin

Salt and pepper to taste

1/2 cup raspberry jam, preferably homemade

1 Tablespoon balsamic vinegar

Method:

Preheat grill to 450 degrees F. Season tenderloin with salt and pepper. Grill the meat on all sides for about 5 minutes; then lower the temperature to 400 degrees. Cook for about 20 minutes or more checking to see that internal temperature reaches 160 degrees. About 5 minutes before cooking is complete, spoon the glaze over all sides of the meat. Remove from grill and allow to stand for 5 minutes before carving to allow juices to be retained.

Serves 4.

Donna’s Sweet Potato Salad

Ingredients:

1 pound sweet potato, cubed

1/4 cup Ranch dressing

2 Tablespoons mayonnaise

1 Tablespoon pesto sauce

1/2 teaspoon salt

1/4 teaspoon pepper

~ 8 basil leaves, chopped

Method:

Place sweet potato cubes in microwave save container, add 1 Tablespoon water, cover dish and microwave for 5 minutes. Drain cubes and set aside. Mix together remaining dressing ingredients and stir into potato cubes. Refrigerate 3 - 4 hours.

Serves 4.

Donna’s Slow Cooked Spicy Cherry Barbecue Chicken Thighs

24 March 2016: This was a very easy dish to put together and the result was tender chicken thighs with a deliciously tangy barbecue sauce. Served over rice, and with the addition of a side salad, your meal is complete! Best, Donna:

Donna’s Slow Cooked Spicy Cherry Barbecue Chicken Thighs

Ingredients:

8 chicken thighs, boneless and skinless

Salt and pepper to taste

1 cup cherry barbecue sauce (or 1/3 cup cherry jam + 2/3 cup BBQ sauce)

1/2 cup fresh salsa, medium

2 teaspoons garlic, minced

Cooked rice

Method:

Spray inside of slow cooker with cooking oil. Place thighs on bottom of cooker and season with salt and pepper. Mix together the barbecue sauce, salsa and garlic; pour mixture over thighs covering each. Cook on High for 1 hour, then turn to Low for 3 - 4 hours. Serve with cooked rice if desired. When serving, spoon extra sauce on top of chicken pieces and rice if using.

Serves 4.

Donna’s Gluten Free Spaghetti Carbonara

5 March 2016: What fun we had when we hosted a Murder Mystery Party at our home in early March! Each guest also brought a delicious dish and we served Grilled Lobster Tails and this Spaghetti Carbonara. It is simple yet elegant and full of flavor. Try it for your next dinner party! Best, Donna:

Donna’s Gluten Free Spaghetti Carbonara

Ingredients:

2 Tablespoons olive oil

1 sweet onion, chopped

One 3 ounce jar Hormel Bacon Bits

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound gluten free spaghetti

1 cup peas, frozen

2/3 cup milk (I use fat free)

2 eggs

2/3 + 1/3 cups Parmesan cheese, shredded

1/4 cup fresh basil, chopped

Method:

Sauté the onion in olive oil over medium high heat and cook until golden. Add bacon bits, salt and pepper. Set aside.

Cook spaghetti according to package directions, adding peas once water comes to a boil. Drain. Mix together milk, eggs, and 2/3 cup cheese and add to pasta. Stir in basil, onion and bacon.

Serve immediately in large bowl sprinkled with remaining 1/3 cup cheese.

Serves 4.

Sunday, March 27, 2016

Donna's Roasted Cod with Spicy Smoked Paprika Sauce

20 March 2016: Even with traveling over the weekend, this dinner entree came together quickly and was very satisfying after a long day. With only a few ingredients, this meal was filling on its own or with a side salad. Best, Donna:

Donna's Roasted Cod with Spicy Smoked Paprika Sauce

Ingredients:

3 pounds cod fillet (about 4 fillets)

Salt and pepper to taste

2 cups (1 pint) stewed tomatoes

1/2 cups fresh salsa, cantina style, medium

1/2 teaspoon smoked paprika

Cooked pasta (macaroni or penne works well with the sauce)

Parmesan cheese, grated

Method:

Preheat oven to 400 degrees F. Spray a large baking pan with cooking oil. Add fillets and season with salt and pepper to taste. Mix together the tomatoes, salsa and paprika and pour over fish in pan. Bake for 15 minutes or until fish is cooked through. Serve immediately over cooked pasta and sprinkle with cheese if desired.

Serves 4.

Donna’s Stuffed Peppers with Smoked Paprika and Sriracha Tomato Sauce

7 March 2016: With a package of sweet peppers that needed to be used, I decided to try a new version of stuffed peppers and this recipe was the result. A fresh tomato sauce made zesty with Sriracha and smoked paprika made this dish extra special! Best, Donna:

Donna’s Stuffed Peppers with Smoked Paprika and Sriracha Tomato Sauce

Ingredients and Method:

Prepare peppers:

Cut 4 sweet green, red and yellow peppers (2 of each color if desired) in halves, wash, remove seeds and cores. Place halves in large glass Pyrex bowl, cover and microwave on High for 5 minutes. Set aside.

Prepare meat filling by mixing together gently:

1 lb. ground turkey
1 cup cooked basmati or brown rice

1 Tablespoon garlic, minced

1 teaspoon thyme leaves

1 teaspoon salt
1/2 teaspoon pepper

Prepare sauce by mixing together:

1 quart stewed tomatoes

2 teaspoons Sriracha

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon smoked paprika

Assemble and cook stuffed peppers:

To bake in oven: Preheat oven to 375 degrees F. Cover 9x12” baking pan in foil; spray with cooking oil. Place pepper halves in pan. Using large ice cream scoop, fill peppers with meat mixture. Pour sauce over stuffed peppers and sprinkle with 1/2 cup grated Parmesan cheese and additional smoked paprika, if desired. Bake uncovered for 30 minutes. Serve immediately.

To cook in slow cooker: Place stuffed halves in sprayed crockpot, pouring a bit of sauce over each and sprinkling with cheese. Cook for 3-4 hours on High or 6-8 hours on Low.

Serves 4 - 6.

Donna’s Grilled Tuna Steaks with Curried Mango-Kumquat Salsa

3 March 2016: Just simple ingredients can transform a piece of fish into a delicacy and this recipe is one example. The curry, kumquats and mango provide a tropical backdrop to the tuna that can be rounded out with some fresh heirloom tomatoes and basmati rice on the side. Best, Donna:

Donna’s Grilled Tuna Steaks with Curried Mango-Kumquat Salsa

Ingredients:

Two 7 ounce tuna steaks

2 Tablespoons olive oil

Salt and pepper to taste

3/4 cup mango chutney

8 kumquats, seeds removed and chopped

1/2 teaspoon curry powder

Method:

Preheat grill to 400 degrees F. Drizzle all sides of tuna with olive oil and season with salt and pepper. In a small bowl, combine the chutney, kumquats and curry powder. Set aside. Grill steaks for about 3 minutes per side for medium rare doneness. Serve immediately with salsa.

Serves 2.

Donna’s Grilled Cod with Cherry Barbecue Sauce and Sweet Potato Fries

1 March 2016: These two dishes can be prepared so fast and are so tasty, you will wonder why you ever go out to eat! Add a side salad and you will have a complete meal for a fraction of restaurant price. Best, Donna:

Donna’s Grilled Cod with Cherry Barbecue Sauce

Ingredients:

2 pounds cod fillet

Salt and pepper to taste

1/2 sweet onion, chopped

1 cup cherry barbecue sauce (or 1/4 cup cherry preserves + 3/4 cup BBQ sauce)

Fresh basil, chopped

Method:

Preheat grill to 400 degrees F. Form a tray for the fish out of foil and spray with cooking oil. Top the foil with the fish and season with salt and pepper. Sprinkle top of fish with onion, place on grill and cook for 10 minutes. Top with barbecue sauce and grill for 5 more minutes or until fish is cooked through. Sprinkle with fresh basil, if desired, and serve immediately.

Serves 4.

Donna’s Pesto Sweet Potato Fries

Ingredients:

1 large sweet potato, cut into strips

2 Tablespoons pesto sauce

1/2 teaspoon salt

1/4 teaspoon pepper

Method:

Preheat oven to 400 degrees F. Spray a cookie sheet with cooking oil. Mix sweet potato strips with pesto, salt and pepper and spread onto cookie sheet. Bake for 8 minutes; then turn and bake for another 7 minutes. Serve immediately.

Serves 2.

Donna’s Cheeseburger and Veggie Unpizza

28 February 2016: Another dish that was created with leftovers turned into a tasty hit! The grilled ratatouille vegetables served as the "crust" and the cheeseburgers were crumbled to make the topping. I hope you are adventurous enough to try out a few of your own creations! Best, Donna:

Donna’s Cheeseburger and Veggie Unpizza

Ingredients:

Donna’s Grilled Pesto Ratatouille (see 27 March 2016 blog posting for recipe)

4 Donna’s Grilled Cheeseburgers (see 27 March 2016 blog posting for recipe), crumbled

1 cup Donna’s Roasted Grape Tomatoes (see 19 February 2015 blog posting for recipe)

2 cups Alfredo sauce

1/2 cup fresh salsa, medium

4 ounces Parmesan cheese, grated

Pepper

Method:

Preheat oven to 400 degrees F. Spray a pizza pan with cooking oil. Arrange grilled vegetables and grape tomatoes on pan, slightly overlapping so that the entire pan is covered. Sprinkle cheeseburger crumbs on top of vegetables. Mix together the Alfredo sauce and salsa and spoon on top of unpizza. Sprinkle with cheese and add black pepper to top to taste. Bake for 20 minutes until cheese is golden and unpizza is bubbly. Serve immediately.

Serves 6.

Donna’s Grilled Cheeseburgers with Portobello Buns and Grilled Pesto Ratatouille

27 February 2016: This meal could be classified as Paleo (with the exception of the cheese) since it consists of mainly vegetables and meat. Instead of buns, the cheeseburgers are placed open-faced on the portobello caps. The ratatouille is crunchier and smokier than the traditional dish and is a perfect side dish for the cheeseburgers. Best, Donna:

Donna’s Grilled Cheeseburgers with Portobello Buns

Ingredients:

6 portobello mushroom caps, cleaned

1 pound ground chuck

1/2 sweet onion, chopped

2 Tablespoons Worcestershire sauce

1 teaspoon salt

1 teaspoon pepper

3 slices gruyere cheese, cut in half

Method:

Preheat grill to 400 degrees F. Spray caps with cooking spray and sprinkle with salt and pepper. Gently mix the meat and seasonings, and form into 6 patties. Grill caps and burgers for about 4 - 5 minutes per side, adding cheese to tops of burgers a few minutes before completely cooked. Place burgers on top of caps and serve immediately.

Serves 6.

Donna’s Grilled Pesto Ratatouille

Ingredients:

2 red peppers, tops and bottoms and sides sliced to make 6 pieces each

1 medium eggplant, sliced into ~7 slices

1 pound yellow squash, sliced

1 pound zucchini, sliced

1 red onion, sliced into 6 thick pieces

1 cup prepared basil pesto sauce

1 teaspoon salt

1/2 teaspoon pepper

Cantina style salsa, medium

Method:

Preheat grill to 400 degrees F. Mix together all vegetables with pesto, salt and pepper. Grill for about 7 - 10 minutes removing promptly. Serve with salsa.

Serves 6.

Donna’s Spanakopita Chicken Rolls with Avgolemono Sauce

22 February 2016: I have enjoyed the flavors of Greek food for decades and wanted to create a recipe that featured Greek cooking in a new way. This recipe was the result and we were very pleased with the end result. Although there appear to be more ingredients and steps than I usually include in my recipes, this dish is not difficult and can be prepared and served in less than an hour! Best, Donna:

Donna’s Spanakopita Chicken Rolls with Avgolemono Sauce

Ingredients:

For Filling:

2 Tablespoons olive oil

1 large sweet onion, chopped

3-1/2 cups baby spinach leaves

1 cup feta cheese, cubed

1 teaspoon dill weed

1/2 teaspoon nutmeg

Salt and pepper to taste

For Rolls:

1/4 cup lemon juice

1/2 cup cornmeal

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

2 pounds chicken cutlets, thin (~ 6)

For Sauce:

2 eggs

1 Tablespoon cornstarch

1/4 teaspoon salt

1/8 teaspoon pepper

1/3 cup fresh lemon juice

1 cup chicken broth, heated

Method:

Preheat oven to 375 degrees F. Line a baking sheet with foil and spray with cooking oil. Heat oil in large frying pan and sauté onion in pan until golden. Add spinach and stir until completely cooked down. Add feta and nutmeg, mix all together and remove from heat.

Place the lemon juice in a pie plate. In a separate pie plate, mix together the remaining 4 ingredients. Dip bottom side of each cutlet into lemon juice, then into cornmeal mix. Spoon one sixth of spanakopita filling down center of each cutlet and carefully roll up, placing roll end-sides down tucked under roll. Bake for 25 minutes.

While rolls are baking, make the sauce. Whisk the eggs in a small pan and add cornstarch, salt and pepper, mixing well. Add lemon juice. Slowly add the hot broth to the pan and stir until incorporated. Heat pan on low just until sauce begins to thicken, about 5 minutes being careful not to overcook which will curdle the eggs.

Remove rolls from oven and serve immediately with Avgolemono Sauce.

Serves 6.

Donna’s Quick Cole Slaw

17 February 2016: I have been making this salad for some time and just love the way it reminds me of the wonderful meals that my grandmother used to make for the family during the holidays. Add some fresh pineapple or dried cherries for a special treat! Best, Donna:

Donna’s Quick Cole Slaw

Ingredients:

8 ounces cole slaw mix (about 3-1/4 cups)

1/2 cup mayonnaise (canola-based if possible)

2 Tablespoons plus 1-1/2 teaspoons white or cider vinegar

1/3 cup sugar

1/2 teaspoon poppy seeds

1/4 teaspoon salt

1/8 teaspoon pepper

Method:

Place cole slaw in medium mixing bowl. Mix together remaining ingredients and stir into cole slaw. Chill or serve immediately. This recipe easily doubles.

Serves 4.

Donna’s Roasted Cod and Sweet Potatoes with Spicy Coconut Sauce

17 February 2016: This recipe has an Indian vibe to it with the combination of the coconut milk, sweet potatoes, and spicy ingredients. Since we do eat quite a bit of fish, I wanted to make up a new recipe that would enhance the mild flavor of the cod and this dish proved to be a winner! Best, Donna:

Donna’s Roasted Cod and Sweet Potatoes with Spicy Coconut Sauce

Ingredients:

1 large sweet potato, peeled and thinly sliced

1-1/2 pounds cod fillet

One 13-1/2 ounce can coconut milk

1 cup fresh salsa, medium

2 teaspoons cilantro

Salt and pepper

Lime wedges

Method:

Preheat oven to 400 degrees F. Line a large baking pan with foil and spray with cooking oil. Place potato slices evenly on top of foil and add fish. Season with salt and pepper. Mix together the coconut milk, salsa and cilantro and pour over fish in pan. Cover and seal with foil. Bake for 30 minutes. Serve immediately with lime wedges.

Serves 4.

Donna's Roasted Greek Corvina

16 February 2016: Corvina is a lovely, mild white fish that is commonly available in Florida. Topped with typical Greek ingredients, this fish was an outstanding dinner entree that can be prepared and served in less than 30 minutes! Add roasted green beans and a side of rice and your meal is complete! Best, Donna:

Donna's Roasted Greek Corvina

Ingredients:

1 pound corvina fillet

Salt and pepper to taste

1 cup tomato, chopped

1/2 cup red onion, chopped

1/4 cup feta cheese, chopped

2 Tablespoons Kalamata olives, sliced

1/2 cup Donna’s Italian Chopped Salad Dressing (see 13 February 2016 blog posting for recipe)

Method:

Preheat oven to 400 degrees F. Line baking sheet with foil and spray with cooking oil. Place fish on foil and top with ingredients in order given. Bake for 15 - 20 minutes until cooked through. Serve immediately.

Serves 2.