Bistro-Quality Seared Steak

Bistro Seared Steak
Recommended by Josh Lewi and Harry Mateer
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8-10 oz filet mignon, 1-1/2-2 inches thick OR NY strip steak
  2. 2TB butter (high-fat unsalted European)
  3. Kosher salt
  4. Coarse ground pepper
  5. 1TB Neutral oil (canola or rapeseed)
Instructions
  1. Allow steak and butter to come to room temperature at least 1 hour before cooking. Just before you’re ready to cook, heat oven to 450 degrees.
  2. Coat steak all over with 1 teaspoon flaky salt and a generous quantity of coarsely ground black pepper. Set a 12-inch ovenproof skillet over high heat until it gently smokes, about 5 minutes. Coat pan with 1 tablespoon neutral oil such as canola.
  3. Transfer skillet to center rack in oven. For rare meat, cook 4 minutes. For medium-rare, cook until juices bead on surface, 6 minutes. Bear in mind, steak will continue to cook on the stovetop, so here you want to stop slightly short of done to your liking.
  4. Return skillet to stove. Off heat, add butter, 1 sprig rosemary, 1 sprig thyme and 1 clove garlic, bruised with the flat of a knife. Tip pan toward you and spoon hot butter over steak, lifting occasionally so butter coats bottom of meat, about 1½ minutes.
  5. Transfer steak to a plate along with pan juices. Cover plate with foil, and let steak rest 10 minutes before eating, to allow time for juices to redistribute through meat. Serve immediately with french fries and a glass of red wine.
Notes
  1. Bifteck pôelé au beurre—steak pan-seared in butter, the type that usually graces a plate of steak frites—originated in restaurant kitchens but is just as easily (and in France, just as often) made by home cooks. It involves a few straightforward steps: An iron skillet heats until wisps of smoke appear. A thick steak sears until it develops a toothsome crust. After a brief sojourn in the oven, it returns to the stovetop to be finished with melted, herb-flavored butter.
  2. “This allows the full flavor to shine. Otherwise you are not doing justice to the meat,” said Mr. Desnoyer.
  3. Unlike many staple French techniques, this one isn’t dependent on precision—though its steps are rooted in culinary science. The high-heat searing encourages the Maillard reaction, by which a food’s amino acids and sugars caramelize to create a savory golden crust. The sizzling butter spooned over the steak undergoes the same reaction, further heightening the flavor as well as lending richness.
  4. Could it really be as easy as Mr. Desnoyer made it sound? There was only one way to find out. The first step was choosing a cut; I decided on a grass-fed filet mignon. I made sure I had on hand a European-style butter, with a higher butterfat content that prevents it from browning as fast as typical American-style butters do. I readied my mise-en-place, including tongs, for as Mr. Desnoyer had explained, piercing the meat with a fork allows valuable juice to escape.
  5. I heated the skillet a full five minutes as directed, recalling the master butcher’s parting words: “It’s not complicated. Just one thing is essential: You must resist the temptation to turn the steak until it has cooked for two full minutes. It will be worth the wait, I promise you.”
  6. And reader, it was—juicy, precisely medium-rare, full of primal savor and as deliciously French as any I’d ever eaten.
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Crustless Broccoli and Cheddar Quiche

Crustless Broccoli and Cheddar Quiche
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Cooking spray
  2. 3 cups chopped broccoli florets
  3. 1 cup grated cheddar cheese
  4. 2/3 cup 2% milk
  5. 1/4 cup half & half cream
  6. 5 large eggs
  7. 3/4 teaspoon kosher salt
  8. 1/8 teaspoon ground black pepper
  9. pinch freshly grated nutmeg
Instructions
  1. Preheat your oven to 350 degrees. Spray a pie dish with oil.
  2. Steam the chopped broccoli florets in the microwave with 1 tablespoon water until tender crisp and green but not mushy, about 2 1/2 to 3 minutes.
  3. Evenly spread the broccoli in the dish and top it evenly with the grated cheddar cheese.
  4. Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.
  5. Cut the quiche into 6 pieces and serve.
Notes
  1. Serving: 1slice, Calories: 174kcal, Carbohydrates: 5g, Protein: 12.5g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 178mg, Sodium: 358mg, Fiber: 1.5g, Sugar: 3g
Adapted from skinnytaste.com
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Lemony Shrimp and Bean Stew

Lemony Shrimp and Bean Stew
Serves 4
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 teaspoon fresh lemon zest and 2 tablespoons juice
  2. 1 teaspoon sweet or smoked paprika
  3. 2 garlic cloves, grated
  4. Kosher salt and black pepper
  5. 1 pound peeled, deveined large shrimp (tails removed)
  6. 4 tablespoons unsalted butter (1/2 stick)
  7. 2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick (or 1 large onion, minced)
  8. 1 (15-ounce) can cannellini beans or other white beans, rinsed
  9. 2 cups chicken stock or vegetable stock
  10. 2 tablespoons finely chopped fresh parsley (optional)
  11. Toasted bread, for serving (optional)
Instructions
  1. Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
  2. In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
  3. Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.
Notes
  1. With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.
Adapted from New York Times
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Beef Stew ala Thomai

Beef Stew
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tbsp. vegetable oil
  2. 2 lb. beef chuck stew meat, cubed into 1" pieces
  3. 1 tbsp. extra-virgin olive oil
  4. 2 onions, chopped
  5. 4 carrots, peeled and cut into rounds
  6. 3 stalks celery, chopped
  7. 1 tsp Kosher salt
  8. 1/4 tsp freshly ground black pepper
  9. 1/4 tsp red pepper flakes
  10. 3 cloves garlic, minced
  11. 1 14.5oz can fire-roasted diced tomatoes with garlic
  12. 6 c. low-sodium beef broth
  13. 1 c. red wine (optional)
  14. 1 tbsp. Worcestershire sauce (optional)
  15. 2 tbsp red wine vinegar
  16. 1 tsp. dried or fresh thyme leaves
  17. 2 bay leaves
  18. 1 lb. baby potatoes, halved
  19. 1 c. frozen peas
  20. 1/4 c. freshly chopped parsley, for garnish
Instructions
  1. In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
  2. In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
  3. Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
  4. Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.
  5. Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
  6. Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.
Notes
  1. Why Beef Chuck?
  2. Two reasons: 1) It's cheap! 2) It gets more tender the longer it cooks. Some quick-cooking cuts of meat (like sirloin) would get tough after simmering for 30 to 45 minutes. The opposite is true with beef chuck. If you find your beef isn't tender after 45 minutes, continue simmering, adding more broth or water as needed.
  3. Wine Isn't Completely Necessary
  4. Wine adds a layer of rich complex flavor to your stew. If you don't have any leftover cooking wine on hand, your stew will be delicious without it—just sub in more beef stock! Word to the wise, though: open wine keeps for MONTHS in the fridge. (For cooking. For drinking... eh, not so much.) So yes, that half glass of Pinot from September will work just fine.
Adapted from Delish
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Creamy Garlic Parmesan Mushroom Chicken

Creamy Garlic Parmesan Mushroom Chicken
I made this 12/2021 and it was excellent.
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb boneless skinless chicken breasts or about 2-3 medium chicken breasts
  2. 1 teaspoon garlic powder
  3. 1 teaspoon oregano or Italian seasoning
  4. salt and pepper to taste
  5. 2 tbsp unsalted butter
  6. 1 tablespoon olive oil
  7. 8 oz baby Bella mushrooms
  8. 1/4 cup onion minced
  9. 3-4 cloves garlic minced
  10. 1 cup heavy cream (or light cream, or half & half)
  11. 1/4 cup freshly grated parmesan cheese
  12. 2 tablespoons fresh herb of choice optional
  13. 1/2 cup dry white wine (not in original recipe)
Instructions
  1. Slice chicken breasts in half horizontally to make them thinner. Season both sides of chicken breasts with garlic powder, oregano, and a pinch of salt and pepper.
  2. Heat butter and oil in over medium-high heat in a large heavy duty pan or cast iron skillet. Add chicken breasts to the pan and cook 5-6 minutes per side. I added 1/2 cup of white wine at this stage to finish the chicken. Remove chicken from pan and set aside.
  3. To the same pan, add the mushrooms and onion to the pan and saute for 2-3 minutes or until tender. Add the garlic and a pinch of salt & pepper; saute for 1 minute or until fragrant.
  4. Reduce heat to low and Add the heavy cream, parmesan cheese, and herbs. Simmer for 1-2 minutes or until sauce begins to thicken. Taste and add more salt if needed.
  5. Return chicken along with its juices to the pan and cook for another 1-2 minutes. Serve with pasta, rice, salad, or veggies.
Notes
  1. Chicken Breasts: This recipe calls for boneless, skinless chicken breasts but thinly pounded boneless, skinless chicken thighs will also work. The chicken breasts are cut in half horizontally to help the chicken cook fast and make thinner fillets.
  2. Mushrooms: This recipe will work with just about any type of mushrooms. Sliced White, Crimini, or baby Bella mushrooms are preferred.
  3. Onion: Finely minced onion or shallots. The recipe can do without the onions but why not? They add a nice caramelized flavor to the cream sauce.
  4. Garlic: Lots of fresh minced or crush garlic. The recipe calls for 3-4 but I went ahead and used 5 because I’m hooked on garlic.
  5. Heavy Cream: Aka double cream or heavy whipping cream. The recipe will also work with half & half, light cream or evaporated milk.
  6. Parmesan Cheese: Freshly grated parmesan cheese is optional but highly recommended. You can also use pre-grated parmesan.
  7. Herbs: A few tablespoons of fresh herbs really do take this dish to the next level. You can use parsley, chives, rosemary, dill, cilantro, or leave out the herbs all together if you don’t have any on hand.
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Adapted from gimmedelicious.com
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Penne alla Vodka

Penne alla Vodka
Serves 4
Rigatoni is an excellent option, too
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons (45g) unsalted butter
  2. 1 medium (8-ounce; 225g) yellow onion, diced
  3. 3 medium cloves garlic, thinly sliced
  4. Pinch red pepper flakes
  5. Kosher salt
  6. One 4 1/2-ounce (130g) tube concentrated tomato paste or 6-ounce (170g) can tomato paste
  7. One 14 1/2-ounce (411g) can whole peeled tomatoes
  8. 1 cup (240ml) heavy cream
  9. 1 pound (450g) short tubular pasta, such as rigatoni or penne
  10. 1/4 cup (60ml) vodka, plus more if desired
  11. 2 ounces (55g) grated Parmigiano-Reggiano, plus more for serving
Instructions
  1. In a large (3- or 4-quart) saucepan or small Dutch oven, melt butter over medium heat. Add onions, garlic, and red pepper flakes, season lightly with salt, and cook, stirring frequently, until onions are very soft but not browned, about 15 minutes; lower heat if needed to prevent browning.
  2. Add tomato paste and cook, stirring, until tomato paste is fragrant and thick, about 3 minutes. Stir in canned tomatoes with their liquid. Bring to a simmer, then cook, stirring often and crushing the whole tomatoes roughly with a spoon, until sauce has thickened slightly, about 10 minutes.
  3. Add cream, and stir to incorporate. Transfer sauce to a blender, and blend until very smooth (you may be able to make an immersion blender work, but in our tests the sauce level was too low to safely avoid splattering). Wipe out pot, then return blended sauce to it. Season lightly with salt.
  4. In a medium pot of salted boiling water, cook pasta until just shy of al dente, about 3 minutes less than the package directs. About 1 minute before you transfer pasta to sauce, add vodka to tomato sauce and bring to a gentle simmer over medium heat.
  5. Using a spider skimmer or slotted spoon, transfer pasta directly to sauce pot along with 1/2 cup (120ml) pasta water (alternatively, reserve 2 cups pasta water, then drain pasta in a colander, then add to sauce with 1/2 cup of the reserved water). Increase heat to high, and cook, stirring constantly, until pasta is well coated in sauce and reaches the al dente stage, about 3 minutes. If sauce thickens too much before pasta is ready, add more pasta water in 1/4 cup (60ml) increments as needed. [Shown here with one serving size.]
  6. Remove from heat and stir in cheese until thoroughly incorporated into a smooth and creamy sauce. Taste for salt, and season with more if needed. If you can't detect the vodka at all, you can add a few drops more and stir it in before serving; exactly how boozy you want the sauce is a question of taste, but be careful because a heavy hand will ruin the dish. Spoon pasta and sauce onto warmed serving plates and top with additional grated cheese. Serve immediately.
Notes
  1. Why It Works
  2. Using a hefty dose of tomato paste gives the sauce the deeply sweet base notes it needs, while a small can of tomatoes adds a brighter layer of flavor.
  3. Very gently cooking the onions and garlic in butter makes them very sweet and mild, without any harsh onion flavor remaining in the final sauce.
  4. Adding the vodka to the sauce when there are only a handful of minutes left of cooking time ensures the sauce is neither overly boozy nor absent of the flavor-enhancing effects of the vodka.
  5. Make-Ahead and Storage
  6. The vodka sauce can be made ahead through Step 3 (blending). Keep refrigerated in an airtight container up to 5 days. To use, reheat sauce in a pot, then resume recipe instructions with Step 4.
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Adapted from from Andrew Miller
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Chili con Carne

Chili con Carne
This was provided by Bob Yanal. I haven't tried it yet (5/21)
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 Tablespoons extra virgin olive oil
  2. 1½ cups large diced onion
  3. ½ cup large dice sweet red bell pepper
  4. 1-2 medium jalapeños, stems and seeds removed, finely diced
  5. 2 Tablespoons garlic, minced
  6. 1½ teaspoons ground cumin
  7. 2 Tablespoon chili powder
  8. 1 teaspoon dry oregano
  9. 1½ teaspoons salt
  10. ½ teaspoons freshly ground black pepper*
  11. 1½ pounds ground beef
  12. 1 Tablespoon Worcestershire Sauce
  13. 1 28 ounce can whole peeled tomatoes + ½ can fresh water
  14. 1 14 ounce can black beans rinsed and drained
  15. 1 14 ounce can of kidney beans, rinsed and drained
  16. Flavor Boosters
  17. 1 Tablespoon Fish Sauce (Three Crabs is best)
  18. 2 teaspoons Cocoa Powder
Instructions
  1. Push the Sauté or Browning button on your Pressure Cooker and allow to heat.
  2. Add oil to the Pressure Cooker cooking pot.
  3. Add ground beef, breaking it up well with a wooden spoon.
  4. Cook until the beef is slightly browned, and then drain fat.
  5. Add onions, bell pepper and jalapeños and sauté for three minutes.
  6. Add garlic, cumin, chili powder, oregano, salt and pepper.
  7. Cook another minute.
  8. Add Worcestershire Sauce, fish sauce & cocoa powder (if using), tomatoes, water and
  9. beans and stir.
  10. Lock the lid on your Pressure Cooker and close the Pressure Value.
  11. Cook on High Pressure and set the time for 10 minutes.
  12. Allow a 10 minute natural release and then quick release.
  13. Serve as it or Select Sauté and allow to simmer for a thicker chili.
Per Bob
  1. For the two of us I use 1 lb ground turkey or beef*, one can of beans.
  2. An instant pot is not necessary. Recipe sez pressure cook 10 minutes. In stove top pot, cook, I’d say, an hour.
  3. *Ground turkey is surprisingly higher in cals than ground beef. 1/4 lb ground turkey = 220 cals. 1/4 lb 93% lean ground beef = 170. Who knew?
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Garides Saganaki

Garides
Greek shrimp dish with tomatoes and feta
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1.5 lbs. large raw shrimp peeled and deveined
  2. 4 tablespoons extra-virgin olive oil
  3. 1/2 teaspoon kosher salt (I skip this ingredient)
  4. 1/4 teaspoon black pepper
  5. Juice and zest of one lemon (about 1 teaspoon zest and 2 tablespoons juice)
  6. 3 cloves garlic minced
  7. 1 small yellow onion diced (or 1/2 large)
  8. 1/2 teaspoon crushed red pepper flakes
  9. 1 teaspoon dried oregano or 1 tablespoon fresh
  10. 28 oz. canned diced tomatoes preferably fire roasted
  11. 1/4 cup dry white wine such as sauvignon blanc, chardonnay, or pinot grigio
  12. 6 oz. feta cheese crumbled
  13. Bread or pita, for serving (optional)
Instructions
  1. In a small bowl, toss the shrimp with 1 tablespoon of the olive oil, the lemon zest, 1 tablespoon (or half) of the lemon juice, 1 clove of the minced garlic, 1/4 teaspoon of kosher salt (or not), and 1/8 teaspoon black pepper. Stir to coat and set aside.
  2. Sauté the diced onion in 2 tablespoons olive oil over medium-high heat in a large skillet with a cover until softened and starting to brown (about 3 minutes).
  3. Add the remaining 2 cloves minced garlic, crushed red pepper (1/4 teaspoon), and dried oregano (1 teaspoon) to the onions. Stir and continue sautéing until fragrant, about 30 seconds.
  4. Add the white wine (1/4 cup) and remaining lemon juice (about 1 tablespoon) and stir to deglaze, scraping any browned bits from the bottom. Add the diced tomatoes (28 oz.) , and the remaining 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper to the skillet. Stir and bring to a simmer (you can cover if it gets too bubbly).
  5. Add the shrimp and any juices from the bowl into the tomato mixture and stir together. Cover and simmer for about 5 minutes, or until shrimp are almost cooked.
  6. Sprinkle the crumbled feta (6 oz.) on top and simmer uncovered for another 2-4 minutes, until shrimp are completely cooked and feta has melted (you can add the cover if it's splattering, but simmering uncovered will help it thicken a bit). Drizzle remaining 1 tablespoon of olive oil on top.
  7. Serve, preferably with crusty bread, crostini, pita, rice, or pasta, garnished with fresh parsley if desired.
Notes
  1. I made this April 2021. It's easy and delicious.
Adapted from Bowl of Delicious
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Once-In-A-Lifetime Chili

Once-in-a-Lifetime Chili
This recipe is a favorite of Dan Comly of Chester, NH, who was kind enough to share it with me.
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 can tomato sauce, plain (14.5 oz.)
  2. 1 can petite diced tomatoes, plain (14.5 oz.), including juice
  3. 1 can tomato paste (4 oz.)
  4. 1 can dark red kidney beans (14.5 oz.), drained and rinsed
  5. 1 onion, diced
  6. 1 green pepper, diced
  7. 1 clove garlic, finely chopped or put through a garlic press
  8. 2 tbsp olive oil
  9. 1 tbsp Chili powder
  10. 1/2 tsp salt
  11. 1/2 tsp pepper
  12. 1 lb. ground turkey
Instructions
  1. Heat 2 tbsp olive oil in a large pot and set heat to medium.
  2. Add onions and sauté a few minutes.
  3. Add garlic and green pepper and sauté a few minutes longer.
  4. Add the ground turkey, salt and pepper, sauté until the meat is browned.
  5. Add the tomato products (sauce, diced, paste) and beans.
  6. Add the cooked ground beef and seasonings.
  7. Season to taste. More or less chili powder, salt, pepper as you see fit.
  8. Simmer till heated through.
Variations (the "once-in-a-lifetime" part)
  1. Should work fine with any ground meat. I've used beef, turkey, and chicken. Someday I'll try pork. I'm sure it would work with ground venison, moose, bison - whatever.
  2. Works fine without meat. Consider adding another can of beans.
  3. I've also made meatless variations using tofu. Put silken tofu and tomato sauce in a blender and mix thoroughly. The tofu will disappear. Crumble extra firm tofu and add it to the onions and green peppers as you sauté. Hint: drain the firm tofu.
  4. If you're using fattier ground meat, cook first, by itself. Don't add olive oil, just put it directly in the pan to brown. When browned, drain it. For extra flavor, save some fat (at least 1 tbsp) and use that instead of olive oil to sauté the onions, garlic, and pepper.
  5. If you're using extra lean ground meat or don't care about draining off excess fat or meat essence, sauté the onions, garlic, and green pepper first, then add the meat and brown it mixed with the veggies. That gives you one less dish to wash.
  6. Black beans, pinto beans, light red kidney beans are acceptable substitutes.
  7. If you only have larger cans of sauce or diced tomatoes, use the whole thing. (I hate to use half a can of anything, it always gets pushed to the back of the fridge and forgotten until it's spoiled.) If the result is too watery for your liking, add another 4 oz can of tomato paste to thicken.
  8. If you only have an 8 oz. can of tomato paste, go ahead and use it. If the chili is too thick, add tomato juice or water to thin, an ounce at a time.
  9. No garlic? Use garlic powder. Start with 1/2 tsp. No onion? Use onion powder. Start with 1 tsp. No green pepper? Skip it.
  10. Whole canned tomatoes are an okay substitute for diced, just cut them up. You can do this after you add them to the pot or, if you want to be more precise, put into a metal bowl and cut them.
  11. Want to experiment with the seasonings without risking the entire batch? Put a tbsp or two of your chili in a small dish and add a pinch of a new seasoning there. If you like it, add some to the pot. Start cautiously, 1/2 tsp at a time. Err on the side of too little. Frequently a flavor "expands" as the chili simmers. A quantity that seemed fine when you added it can become overbearing.
  12. Unless you know that the folks you're feeding like hot stuff, add such seasonings (jalapenos, cayenne, crushed red pepper, etc.) cautiously.
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Skillet Chicken and Wedge Potatoes

Skillet Chicken and Wedge Potatoes
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0 calories
0 g
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
0%
Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound skinless and boneless chicken breast, sliced into medallions
  2. INGREDIENTS*
  3. 1 teaspoon smoked paprika
  4. 1/2 teaspoon Italian seasoning
  5. 1/4 teaspoon salt
  6. 2 tablespoons olive oil, separated
  7. FOR POTATOES
  8. 1 tablespoon olive oil
  9. 1 tablespoon unsalted butter, melted
  10. 8 cloves garlic, chopped
  11. 12 ounces potatoes, cut into wedges
  12. 1/4 teaspoon salt
  13. 3 dashes Italian seasoning
  14. 1 teaspoon fresh rosemary, roughly chopped, optional
  15. 1 tablespoon olive oil
  16. 1 tablespoon unsalted butter, melted
  17. *GREEK, CAJUN OR OTHER SPICE MIX IS BETTER ALTERNATIVE FOR CHICKEN
Instructions
  1. In a ziploc, marinate the chicken with the smoked paprika, Italian seasoning, salt, and 1 tablespoon of olive oil. Stir to mix well and set aside.
  2. Heat up a cast-iron skillet on medium-low heat. Add the olive oil and butter, follow by the garlic, potatoes, and the rest of the ingredients. Cook the potatoes wedges until the outside is browned and the inside is cooked through about 10-15 minutes. Dish out and set aside.
  3. In the same skillet on medium heat, add the remaining tablespoon of olive oil. Pan-fry the chicken, each side for about 4-5 minutes.
  4. Push the chicken to one side and add the potatoes. Add salt to taste. Turn off the heat and serve the chicken and potatoes immediately
Notes
  1. I made this in January, 2021. The potatoes are good, but the chicken was a little bland. I'd change the spice. Good the next day, too.
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calories
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fat
0g
protein
0g
carbs
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more
NoMayo https://nomayo.us/