Recipes and Grocery List – Week 4

So this week is going to be a good one! Spicy Flank Steak, Cilantro Thai Grilled Chicken, Scallops and Grilled Chicken with Lemon Basil Pasta!!! YUM!

I am having an International Tapas Party tonight and I am so excited to start cooking today but I wanted to get this list to you in case you go to the store on Saturdays.

 

Cilantro Thai Grilled Chicken

Cilantro Thai Chicken

This is an easy one.

2 garlic cloves, coarsely chopped
1/2 cup cilantro
2 tablespoons asian fish sauce or 1 tablespoon of GF soy sauce
1 tablespoon toasted sesame oil

Place all the ingredients above in a food processor and process until smooth.

4 boneless skinless chicken breasts

Pour marinade over chicken breast and let flavors sink in for 1 hour in the refrigerator.
Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.

You could serve a veggie and salad with this and have an excellent dinner. Potatoes are a good choice too. Serves 4

 

Spicy Flank Steak

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This meat is so favorable that you will want to make it again and again.

One 2 to 3 lb. Flank Steak

½ cup soy sauce

½ cup brown sugar

2 TBS of spicy sesame oil (Use regular sesame oil if you don’t like spicy)

4 good size fresh garlic cloves minced

2 TBS of fresh ginger peeled and shredded with lemon zester or cheese shredder

1 TBS of red pepper flakes (use less if you want it less hot)

 

Use a small bowl and add all ingredients together to make marinate. Use a 9×13 dish for the meat and cover with marinate. Marinate for at least 3 hours. You can even mix this up a day before and marinate the meat overnight in the refrigerator.  I mix up the marinate right when I get home from the store, put it over the meat and freeze it all together. Then when I want to use it, it is already made.

After removing the meat from the marinate…SAVE the marinate.

Grill on each side 6 to 7 minutes for medium and longer for well done.

When you bring the meat in from the grill, let it rest for about 5 minutes.

Slice thin and cut against the grain of the meat.

Cook marinate in a small sauce pan. Boil on low for 5-7 minutes and serve as a dipping sauce of pour over the steak and serve.  Serves 4 to 6 people depending on steak size.

Serve with garlic mashed potatoes, grilled asparagus a salad for a great dinner.

 

 

Grilled Chicken with Lemon Basil Pasta – Julia Child’s Recipe

This recipe is elegant and yummy!
Ingredients:
4  (boneless, skinless chicken breasts)
1/2 teaspoon lemon juice
1/4 teaspoon salt
Big pinch white pepper
5 tablespoons butter
1 tablespoon minced shallot or green onion
1/4 pound diced or sliced fresh mushrooms
1/8 teaspoon salt
For the sauce:
1/4 cup chicken broth
1/4 cup port, Madeira or dry white wine
1 cup whipping cream
Salt and pepper
2 tablespoons freshly minced parsley
Directions:Preheat oven to 400 degrees.
Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.
Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. (Please Note: Although Julia suggests to check the chicken after only 6 minutes, I (as well as several of my readers!) feel that this amount of time is inadequate to thoroughly cook the chicken. I cooked it for closer to 30-40 minutes. Please use a meat thermometer to ensure the correct temperature before serving!)
Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.
Serves 4.

 

Pan Seared Sea Scallops on a Bed of Wilted Spinach

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Serves 2

6 Fresh Large Sea Scallops   (Fresh Market)

Salt

Pepper

3 TBS Olive Oil

2 TBS Butter

3/4 cup white wine

Fresh Parsley for garnish

2 Lemons

6 cups Fresh Spinach

2 garlic cloves

2 TBS Olive oil

I made the wilted spinach first because the scallops have to be watched so carefully.

Place 2 TBS of olive oil in pan, add sliced garlic and spinach. Stir a few times until it begins to wilt. Turn off burner and still watch but wilting will continue. Add a little salt.  You don’t want it to be mushy, just wilted. Set aside and get to work on the scallops.

Pat Sea Scallops dry and season with salt and pepper on both sides. Put Olive oil in a skillet to get hot. Place scallops in hot pan and cook for about 2 to 3 minutes first side and then flip and cook 2 minutes on the others side. This time will vary depending on the size of your sea scallops. More time for larger, less time for smaller. Remove from the pan when done and use the same pan to make the sauce.

Scrap the bottom of the pan.  Leaving all tidbits in the pan add the butter. When the butter melts add wine. The liquid may steam a little. Make sure you scrap the bottom of the pan to get tidbits so your sauce taste amazing. Right before serving add a TBS of lemon juice.

Place spinach on the plate in a little circular pile. Add scallops to the top and squeeze some fresh lemon juice over scallops, then add sauce and parsley. I put a lemon wedge on each plate too. ENJOY!

I served with a baked sweet potato and salad.

 

GROCERY LIST:

Fresh:

2 garlic bulbs

1 3 inch piece of ginger

fresh parsley

cilantro

2 lemons

a bunch of green onions

1/4 pound mushrooms sliced

 

Dry and Canned:

fish sauce

sesame oil (spicy sesame oil if you like spicy)

1 can chicken broth

soy sauce

brown sugar

 

Spices:

red pepper flakes

white pepper

salt & pepper

 

Meat:

2-3 pound flank steak

6 sea scallops

8 chicken breast

 

Dairy:

2 sticks butter

small container of whipping cream

 

Other:

dry white wine

olive oil

 

I have been cooking so much this week that I had to send some home with Amy. I am in my element and loving it!! Tonight’s menu is going to be awesome and I made a home made chocolate cake for the birthday boy!!! Happy 31st Michael!

 

 

4 thoughts on “Recipes and Grocery List – Week 4

  1. I think I am going to star cooking now that you are making it so easy for those that are not good in the kitchen (like me). Great receipes

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