Portobello Mushroom Tuna Melt

If you are looking for something light and easy, this one is pretty delicious! See bottom for alternative way of preparing Tuna!

Portobello Mushroom Tuna Melt

Ingredients

4 Portobello mushrooms, stemmed, gills removed
2 tablespoons olive oil
1x5 ounce can albacore tuna packed in water, drained
1 celery stalk, finely chopped
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
Salt and pepper
4 Deli-thin slices Swiss cheese
4 slices tomatoes
1/2 cup mixed baby greens

Directions

Preheat the broiler. Brush the mushrooms with 1 tablespoon oil. Transfer to a rimmed baking sheet and broil, turning once, until softened and cooked through, about 10 minutes.
While the mushrooms are cooking, in a bowl, combine tuna, celery, parsley, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining tablespoon oil.
Remove the mushrooms from the oven. Divide tuna mixture among mushrooms, and spread evenly in caps. Top each with a slice of cheese, and broil until cheese melts, about 2 minutes. Top each mushroom with a tomato slice and 2 tablespoons greens, and serve immediately.

Alternate: Make tuna like tuna salad. Mayo, chopped up onion, one can of tuna. Use instead of tuna mixture.

Tilapia Masala

An Indian spin on fish... Quite tasty!!

Tilapia Masala with Rice

Ingredients
1 cup basmati rice, rinsed
Kosher salt
1/2 cup frozen peas
3/4 cup plain yogurt
1 small clove garlic, chopped
1 1-inch piece ginger, peeled and chopped
1 tablespoon fresh lime juice, plus lime wedges for serving
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4 6-ounce tilapia fillets
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh cilantro or mint

Directions
Bring the rice, 1 1/3 cups water and 1/4 teaspoon salt to a simmer in a saucepan over medium-high heat. Reduce the heat to low, cover and cook 15 minutes. Remove from the heat and add the peas; cover and set aside.
Puree 1/2 cup yogurt, the garlic, ginger, lime juice, cumin, cayenne and 3/4 teaspoon salt in a food processor. Transfer all but 3 tablespoons of the mixture to a large bowl. Pierce the fish a few times with a fork and season with salt; add to the bowl and toss. Marinate 15 minutes.
Preheat the broiler. Place the fish on a broiler pan; top with the marinade and butter. Broil until opaque, 6 to 8 minutes. Mix the remaining 1/4 cup yogurt, the cilantro, and salt to taste with the yogurt mixture. Serve the fish and rice with the yogurt sauce and lime wedges.

Spinach Stuffed Chicken

Ok so this is kind of delicious. The original recipe was much simpler, but with a little extra work, you get a lot more taste! There are two ways to prepare this dish, one goes over great with the men, one the ladies seem to enjoy more..

Spinach Stuffed Chicken Breasts

Ingredients

• 1/2 cup mayonnaise
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, chopped
• lemon juice
• 2 cloves garlic, minced
  
• oregano
  
• 4 skinless, boneless chicken breasts
• 4 slices bacon

Directions

1. Marinate chicken in mixture of lemon juice, minced garlic and oregano. Refrigerate overnight.
   
2. Preheat oven to 375 degrees F (190 degrees C).
3. In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
4. Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Here's where it becomes Choose Your Own Adventure. You can either wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover. This goes over VERY well with the guys. Or, you can place the stuffed chicken in a glass dish, and smother in marinara sauce. Kids and ladies seem to love this one more.
5. Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. Enjoy!!
   

Honey Garlic Ribs

This recipe is amazing over rice. Pretty amazing!! Plus, it's fun to watch the sauce bubble! It's a science experiment as well!

Honey Garlic Ribs

Ingredients

• 4 pounds pork spareribs
• 1/2 cup honey
• 1/4 cup soy sauce
• 1/4 cup distilled white vinegar
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 teaspoon baking soda
• 1 teaspoon garlic salt

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
3. Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
4. Bake for 1 hour, turning every 20 minutes.

Sweet, Sticky and Spicy Chicken

Sandi sent me this recipe awhile back, however I haven't had a chance to try it yet. So this week I decided to try it out! It is amazing! I served it over rice noodles and sauteed veggies.

Sweet, Sticky and Spicy Chicken

Ingredients
1 tablespoon brown sugar
2 tablespoons honey
1/4 cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 tablespoon vegetable oil

Directions
Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
Lightly salt and pepper the chicken strips.
Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Add 3/4 cups water. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Sautee broccoli, red peppers, onions, add to chicken and serve over a bed of rice noodles.

Classy Chicken

My nanny-friend Jenn out in Edmonton taught me this recipe, it's always been a delicious, easy dish that kids and adults alike enjoy!!

Classy Chicken

Ingredients

3 chicken breasts
¼ tsp pepper
3 tbsp oil
1 10 oz (280g) package frozen broccoli
1 10 oz can of cream of chicken soup
½ cup mayo
1 tsp curry powder
1 tsp lemon juice
½ - 1 cup grated cheddar cheese

Directions

Cut chicken into bite sized pieces and sprinkle with pepper. Saute in oil over medium heat just until opaque. Drain. Cook broccoli until crunchy. Drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together sauce (mayo, curry powder, lemon juice). Sprinkle with cheddar. Bake uncovered at 350 degrees F for 30- 35 minutes.

Won Ton Soup

Yum .. This soup is amazing, and you can throw some bok choy into the soup at the end to add a little extra veggie into this delicious soup!

Won Ton Soup
(Essential Asian Cookbook)

Ingredients

250g (8 oz) raw prawns
4 dried Chinese mushrooms
250g (8 oz) pork mince
1 tsp salt
1 tbsp soy sauce
1 tsp sesame oil
2 spring onions, finely chopped
1 tsp grated fresh ginger
2 tbsp finely sliced water chestnuts
1 x 250g (8 oz) packet won ton wrappers
5 cups (1.25 litres) chicken or beef stock
4 spring onions, very finely sliced, for garnish


Directions

Peel, devein and finely chop the prawns.
Cover the mushrooms with hot water and soak them for 20 minutes. Drain and squeeze to remove excess liquid. Remove stems and chop the caps finely. Thoroughly combine the prawn meat, mushrooms, pork, salt, soy sauce, sesame oil, spring onion, ginger and water chestnuts.
Work with 1 won ton wrapper at a time, keeping the remainder covered with a clean, damp tea towel to stop them from drying out. Place heaped teaspoons of mince mixture in the centre of each square. Moisten the edges of the wrapper, fold it in half diagonally and bring the 2 points together. Place the won tons on a plate dusted with flour to prevent sticking.
Cook the won tons in rapidly boiling water for 4 to 5 minutes. Bring the stock to the boil in a separate pan. Remove the won tons from the water with a slotted spoon and place them in a serving bowl. Garnish with the extra spring onion and pour the simmering stock over them. Serve immediately.

NOTE: The won tons can be prepared one day ahead up to Step 4 and stored, covered, in the refrigerator. Cook just before serving. A 250g (8 oz) packet of won ton wrappers contains 60 small sheets- wrap any leftover sheets in cling wrap and freeze.