Orange Walnut Chicken – Skillet Version

Looks deliciously delectable!

Realistic Cooking Ideas

Orange Walnut Chicken in Skillet Final Cover Picture

One of my favorites (and yes I have many favorites) dinner is Orange Walnut Chicken with Jasmine rice. This version is similar to my slow-cooker version except I make it on the stovetop, which adds a different flavor than in the slow cooker. Making it in the slow cooker is nice when you want to add all your ingredients and walk away. Years ago I did a lot of my cooking with the slow cooker. I took a lot of my stovetop recipes and converted them for the slow cooker. Now I am going back to the stovetop and am converting my slow cooker recipes back to the stovetop! This is one of my favorite “go to” recipes especially since I have enough left overs for a few days.

The chicken has the flavor from simmering the onions and browning the chicken. There are a lot of ways to present…

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Oven Grilled Rosemary Lamb Chops With Sweet Potatoes & Steamed Broccoli

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INGREDIENTS

4 lamb cops

rosemary

salt and pepper

garlic

2-4 sweet potatoes or yam

3 broccoli crowns

balsamic vinegar

2 limes/lemons

PROCEDURE

a)Chops

marinate the chops the night before in a pan immersed in a micture of 1/4 cup balsamic and 1/8 cup EVOO salt and pepper

cut the garlic into slivers and put on top of the chops

sprinkle rosemary over chops

use a baking sheet with a grilling rack for the chops (hint: use a sheet of Al foil to make clean-up easier)

spray the rack with olive oil and place the chops on it; grill chops with potatoes at 400F for 15-20 min then rotate (heat to desired cooking)

b)Sweet Potaotes

slice the potatoes in 1/4 to 1/8″ slices along the length

use a grilling rack on baking sheet (as above)

spray the rack with olive oil and place the potatoes on the rack and spray with olive oil or drizzle EVOO on them

season the potatoes with rosemary, salt and pepper  (I also like some curry powder on them!)

oven roast  with lamb for 15 min on each side rotating from top to bottom shelf in oven , as needed (if not using a convection oven) and then set on broil for 5 min

c)Broccoli

cut the broccoli after washing

steam in microwave or on stove top using a mixture of water and lemon juice or balsamic vinegera; 50:50 1/4 of a cup

e)Plate and serve with lemon/lime wedges to squeeze over broccoli and lamb

ENJOY!

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Burrito Believer

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I love burritos.  They are easy to make and put together with left overs.  The above image is a veggie broccoli rabe with swiss chard and risotto rice filled buritto.

PREP TIME:

10 minute prep using left overs!

INGREDIENTS:

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Shredded Cheese of any kind: Cheddar, mozzarella, pepper jack

Brown rice, risotto rice, quinoa, bulger wheat (see recipe links below for these staples!)

Salsa verde,  any red salsa (home made or from a jar)

For meat lovers:  left over chicken, beef, medallions

Veggie variety: left over vegetables

8″ tortillas

RECIPE:

place a tortilla on a dish

fill the tortilla with rice, bulger wheat or quinoa

add cheese

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add meat or veggies

add salsa

roll

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microwave for 1-2 minutes depending on microwave

Variation With Vegetable Bulger Wheat Tabouleh:

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FIND THE LINKS TO THE RISSOTTO RICE,  TABOULEH AND QUINOA RECIPES HERE:

Turkish Style Bulger Wheat Vegetable Tabbouleh Recipe:

https://pfcsystems.wordpress.com/2013/03/09/turkish-style-bulger-wheat-vegetable-tabbouleh-recipe/

Quinoa Stuffed Peppers With Tamarind Marinated Halibut:

https://pfcsystems.wordpress.com/2013/03/09/quinoa-stuffed-peppers-with-tamarind-marinated-halibut/

Lime & Crushed Hot Red Pepper Broccoli Rabe With Creamy Mushroom Carrot Rissotto And Freshly Grated Parmigiano Reggiano

https://pfcsystems.wordpress.com/2013/03/11/lime-crushed-red-pepper-broccoli-rabe-with-creamy-mushroom-carrot-rissotto-with-freshly-grated-parmigiano-reggiano/

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Greek Faki Soup ~ Lentil Soup

In My Kitchen/ Nicholas Tanis

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Ingredients

1 pound (454 grams) lentils

3 medium yellow onions, chopped small                    

1 small green bell pepper, chopped small                   

3 stalks celery, chopped small

4 small carrots, chopped small

4 garlic cloves, minced

1 can (8oz) of tomato sauce

2 tablespoons olive oil

a dash of paprika

4 whole cloves

3 bay leaves

salt and freshly ground pepper to taste

Procedure

Soak the lentils in cold water overnight; rinse in cold water and drain. (If you don’t soak, cook the lentils, after bringing to a boil, for 40 min on simmer, while covered, in the 6 Qt water, as indicated below, before proceeding!)

Add the lentils into a large (at least 8Qt./ @8L / 32 cups) soup pot, with 6 quarts (@6L/24 cups) cold water.

Stir, and bring to a boil; reduce heat to medium, continue cooking.

Add all of the vegetable ingredients, plus the tomato sauce, olive oil, and spices.

Stirring occasionally, continue to cook for about another 30-45 minutes; until soup broth begins to slightly thicken (when the lentils are tender).

Remove from heat, and allow to sit uncovered for approx. 15-20 minutes before serving.

Using a deep ladle, pour soup into individual bowls.

You may add red wine vinegar to each soup serving as per taste.

Serve with a hearty crusted bread – either French or Italian.

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The Simple Things in Life are Good!IMG_00001155

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Scorned Beef With Cabbage Carrots And Potatoes

Scorned Beef With Cabbage Carrots And Potatoes

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SERVES: 6-8 with left overs

INGREDIENTS:

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1 Corned beef

1 cabbage diced with the core included (extra fiber)

4 peeled carrots cut  into thirds

1 onion diced

scallions diced

garlic diced

refrain from using salt as the corned beef will be salty enough

pepper corn (usually comes with the corned beef)

soda bread or any other brad for dunking

SUPPLIES:

Cutting board and knife

Soup Pot

COOKING TIME: 90 minutes

RECIPE:

Add 1/8″ (3mm) of Extra Virgin Olive Oil to the soup pan

throw in the diced garlic and onions and brown with the corned beef (fat side down)-10 min mark

after 10 minutes of browning with stirring,  add three times the volume  water and cover pot; bring to a boil and simmer to 40 minutes

meanwhile peel the carrots and potatoes (can use quartered white potatoes or whole baby potatoes depending on availability and cost)

at the 40  min mark add the carrots and potatoes

meanwhile dice the cabbage; I use the core as it adds fiber and texture–why waste what paid for?

at the 60 min mark add the cabbage; 1/2 to 2/4 of the cabbage is enough-depending on the size of the head and how soupy you’d like the final product–bring to a boil and then let simmer for another 30 min

add some pepper to taste–NO SALT

at the 90 min mark, turn of heat and remove the corned beef from the stew

cut the corned beef on a cutting board; save the length wise cuts for lunch sandwhiches

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dice some of the corned beef and return to the stew

serve the stew with pieces of the corned beef and soda bread and Éirinn go Brách!

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Lime & Crushed Hot Red Pepper Broccoli Rabe With Creamy Mushroom Carrot Rissotto And Freshly Grated Parmigiano Reggiano

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recipe coming soon ….

VARIATIONS:

Serve broccoli rabe and risotto as sides, separately

Serve together as a vegan meal

Add chicken, and use the broccoli and risotto as sides together or separately