Pork Chops with Gorgonzola and Pears

Pork chops can be prepared in so many delicious ways, it's impossible to pick a favorite! This dish is frequently used in my home because of the nice mixture of flavors the fruit and cheese bring to the pork chops. Aftrer a meal this satisfying, you won't even want dessert!

Ingredients

• 4 pork chops, cut 3/4 to 1 inch thick
• Sea salt, kosher salt, or salt
  
• 2 Tbsp. olive oil
  
• 2 medium ripe pears, peeled, cored; each pear cut into 8 wedges
  
• 2 Tbsp. butter
  
• 1/4 cup dry white wine or apple juice
  
• 1/4 cup whipping cream
  
• 8 oz. creamy Gorgonzola or blue cheese, cut up
  
• Freshly ground black pepper
  
• Additional Gorgonzola cheese, cut into chunks

Directions:
Sprinkle pork chops with salt. In a 12-inch skillet cook pork chops in hot oil over medium heat for 5 minutes. Turn chops and cook 5 minutes more or until browned and juices run clear (160 degrees F). Transfer chops to a serving platter. Drain fat from skillet. In same skillet cook pear wedges in butter over medium-high heat for 5 minutes or until browned, turning once. Add pears to platter. For sauce, add wine and cream to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, 1 to 2 minutes until slightly thickened. Add the 8 ounces Gorgonzola; whisk until cheese is almost melted. Remove from heat. Serve with pork and pears. Sprinkle with pepper; serve with additional cheese. Makes 4 servings.
Source:Pork Chops, Cheese and Fruit

Filet Mignon with Orange Fennel Crust

This is a unique recipe to use if you are looking for a fresh spin on your steak. Filet Mignon can be substituted for any kind of steak you like.

Ingredients

• 1/4 cup fine dry bread crumbs
  
• 1/2 teaspoon fennel seeds, coarsely chopped
  
• 1/2 teaspoon finely grated fresh orange zest
  
• 2 tablespoons olive oil
  
• 3/4 teaspoon salt
  
• 1/2 teaspoon black pepper
  
• 4 (1 1/4-inch-thick) Filets Mignons
  
• 4 teaspoons Dijon mustard

Directions
Put oven rack in upper third of oven and preheat oven to 500°F. Stir together bread crumbs, fennel seeds, zest, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until combined well. Pat steaks dry, then sprinkle all over with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking, then sear steaks until browned well on bottom, 3 to 4 minutes. Remove skillet from heat and turn steaks over with a spatula. Spread top of each steak with 1 teaspoon mustard, then sprinkle evenly with bread crumb mixture. Transfer skillet to oven and roast steaks, without turning over, 5 minutes for medium-rare.
Source:Orange Fennel Crust

Scallop Sugar & Snap Pea Stir Fry

This is a great Asian style scallop recipe that's super easy to follow. I like using fresh peas in this one so I don't compromise the flavor. Bon Appetite!

Ingredients

• 12 ounces sugar snap peas, trimmed and blanched
  
• 1 lb dry sea scallops, rinsed and patted dry
  
• 1/2 cup fat-skimmed chicken broth
  
• 2 tablespoons mirin or rice wine
  
• 1 tablespoon cornstarch
  
• 2 tablespoons vegetable oil
  
• 2 tablespoons thinly sliced green onions
  
• 1 tablespoon minced garlic
  
• 1/4 teaspoon hot Chile flakes
  
• 1/2 cup slivered fresh basil leaves
  

Directions
Cut sugar snap peas on the diagonal into about 1/2-inch lengths. Cut scallops in half to form half-moon shapes. In a small bowl or glass measure, whisk chicken broth, mirin, and cornstarch until well blended. Pour oil into a 12-inch nonstick frying pan or 14-inch wok over high heat. When hot, stir in green onions, garlic, and Chile flakes. Stir until fragrant, 30 to 45 seconds. Add scallops and cook, stirring occasionally, until surface of scallops is mostly opaque, about 2 minutes. Stir in sugar snap peas, and pour in broth mixture. Cook, stirring, until sauce is thick and glossy and scallops are opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes. Stir in half the basil, then pour into a serving bowl and sprinkle with remaining basil. Serve with cooked rice.
Source:Sugar Peas

Cranberry Orange Pork Chops

This is a great fall recipe sure to bring a little color to your kitchen! The fruit pairs so well with pork chops for this one, it's a good thing the recipe makes 8 chops because they will go fast!

Ingredients

• 4 pork chops, cut 3/4 to 1 inch thick
• Sea salt, kosher salt, or salt
  
• 2 cups coarsely chopped peeled carrots
  
• 8 pork chops, cut 3/4 inch thick (about 1-3/4 pounds)
  
• 1 12-ounce package cranberry-orange sauce
  
• 2 tablespoons quick-cooking tapioca
  
• 1 teaspoon finely shredded lemon peel
  
• 1/4 teaspoon ground cardamom
  
• 3 fresh plums and/or apricots, pitted and sliced (about 8 ounces)
  
• 4 cups hot cooked white rice

Directions:
Place carrots in a 3-1/2 or 4-quart slow cooker. Place pork chops on carrots. Combine cranberry-orange sauce, tapioca, lemon peel, and cardamom; pour over meat. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Gently stir sliced fruit into pork mixture; turn off slow cooker. Cover; let stand for 5 minutes. Serve over cooked couscous or rice. Makes: 8 servings..
Source:Cranberry Ornage Pork Chops

Tarragon Crab Salad

Seafood salads are always fresh, light and tasty. I love making this recipe for summer grilling parties. Again, you can use any kind of crab you like for this recipe, but I prefer to use Jonah Crab because I can get it delivered fresh, already picked and cooked!

Ingredients

• 1 large egg yolk
  
• 1 tablespoon white-wine vinegar
  
• 1 tablespoon water
  
• 3 tablespoons mild olive oil
  
• 1 pound Jonah crab meat
• 2 teaspoons chopped tarragon
  
• 3 tablespoons chopped chives
  
• 2 large tomatoes (1 1/2 to 2 pounds total), sliced thick
  
• 3 cups baby romaine leaves

Directions:
Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream. Toss crab meat with dressing, tarragon, and chives. Season tomatoes with salt and serve topped with romaine and crab.
Source:Tarragon Crab Salad

Pan Seared Filet Mignon

Filet Mignon is the most tender cut of steak available. If you are looking for a very juicy, flavorful recipe for your filet, this recipe is for you. It's quick, easy, and oh so gourmet!

Ingredients

• Olive oil
  
• 1 1/4 pounds plum tomatoes, halved lengthwise
  
• 2 large red bell peppers, halved lengthwise, seeded
  
• 5 tablespoons butter
  
• 4 large shallots, minced
  
• 1 14 1/2-ounce can low-salt chicken broth
  
• 1/2 cup dry white wine
  
• 3/4 cup chopped fresh basil
  
• 1/2 teaspoon dried crushed red pepper
  
• 8 6-ounce Filet Mignon steaks (each about 1 inch thick)
  
• 1/4 cup water

Directions
Preheat broiler. Brush large baking sheet with oil. Place tomatoes and bell peppers, cut side down, on prepared sheet. Broil until tomatoes and peppers begin to char and blister, about 5 minutes. Cool. Peel skins from 1 pepper half, then cut into thin strips; set aside. Chop tomatoes and remaining peppers (do not peel). Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add shallots and saute until tender, about 4 minutes. Add broth and wine; bring to boil. Add chopped tomatoes, chopped bell peppers, 1/2 cup basil, and crushed red pepper. Boil mixture gently until reduced to 2 cups, stirring occasionally, about 15 minutes. Cool slightly. Puree mixture in blender until smooth. Pour into strainer set over bowl, pressing on solids to extract as much liquid as possible; set aside. (Sauce can be made 1 day ahead. Cover and chill.) Heat heavy large skillet (preferably cast iron) over high heat. Sprinkle steaks with salt and pepper. Working in batches, add steaks to hot dry skillet and cook about 4 minutes per side for medium-rare. Transfer to platter; cover to keep warm. Add 1/4 cup water to skillet; stir to scrape up browned bits. Add sauce to skillet; reduce heat and simmer until heated through, about 4 minutes. Remove from heat. Whisk in remaining 4 tablespoons butter, then remaining 1/4 cup basil. Season sauce with salt and pepper. Place 1 steak on each of 8 plates. Drizzle sauce over. Garnish steaks with reserved pepper strips and serve.
Source:Saucy

Lemon Herbed Pork Chops

This is a great recipe for any week day night! Makes the perfect amount for the family, and does not create too many dishes, or require a lot of ingredients. These can also be made in the oven, just make sure your meat thermometer reaches 160 degrees!

Ingredients

• 1-1/2 teaspoons finely shredded lemon peel
  
• 1 teaspoon dried rosemary, crushed
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon dried sage, crushed
  
• 1/2 teaspoon black pepper
  
• 8 cloves garlic, minced
  
• 4 pork chops, cut 1-1/4 inches thick

Directions:
For rub, in a small bowl combine lemon peel, rosemary, salt, sage, pepper, and garlic. Trim fat from chops. Sprinkle rub evenly over both sides of chops; rub in with your fingers. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over pan. Cover; grill for 35 to 40 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Makes 4 chops.
Source:Lemon Herbed Pork Chops

Easy Oven Fried Pork Chops

Breaded Pork Chops prepared in the oven were a staple food in my house growing up. My Oma always seemed to make the best Schnitzel, but she preferred to use veal chops, and I am not a huge fan of them . This recipe is very similar to the one Oma has used for all these years, but I'm using pork chops instead. Not only are they more flavorful in my opinion, they are more economical as well. I know Oma would be in favor of that!

Ingredients

• 1 egg
  
• 2 tablespoons fat-free milk
  
• 1 cup packaged corn bread stuffing mix
  
• 4 pork loin chops, cut 1/2 inch thick (1 to 1-1/2 pounds total)
  
• 1 20-ounce package frozen roasted russet potato pieces

Directions:
Preheat oven to 425 degrees F. Meanwhile, in a shallow dish, beat egg with a fork; stir in milk. Place dry stuffing mix in another shallow dish. Trim fat from chops. Dip pork chops into egg mixture. Coat both sides with stuffing mix. Arrange pork chops in a single layer in one side of a 15x10x1-inch baking pan. Add potato pieces to the other side of the same pan, mounding potatoes as needed to fit. Bake, uncovered, for 20 minutes or until pork is done (160 degrees F) and potatoes are lightly browned and crisp, turning pork and stirring potatoes once. Makes 4 servings.
Source:Easy oven fried pork chops

Lobster Souffle

Souffle can be a little tricky to prepare, but it's well worth it. Even if your souffle falls, it will still taste amazing. If they rise correctly, everyone will be amazed at your cooking skills!

Ingredients

• 1 pound lobster meat -- cooked
  
• 2 cups shredded cheddar cheese
  
• 6 slices white bread -- cubed
  
• 1/2 cup butter -- melted
  
• 3 large eggs
  
• 1/2 teaspoon dry mustard
  
• 1/2 teaspoon salt
  
• 2 cups milk

Directions:
Grease 10" square casserole or souffle dish. Layer lobster, cheese and bread in prepared dish. Pour melted butter over mixture. In medium bowl, beat eggs. Add mustard, salt and milk, mixing well. Pour mixture over casserole; let sit 3 hours or overnight in refrigerator. Bake in a 350F oven for 1 hour.
Source:Souffle

Grilled New York Strip Steaks with Salsa Verde

I love steak. Although I do enjoy a nice thick filet every now and then, I prefer the juicy flavor of the New York Strip. This great recipe pairs my favorite steak with a fantastic fresh salsa. Perfect for summer grilling, or indoor grilling all year long!

Ingredients

• 1 1/2 tablespoons coarsely crumbled firm white sandwich bread
  
• 1 1/2 teaspoons red-wine vinegar
  
• 1 1/2 teaspoons drained bottled capers, finely chopped
  
• 1/4 teaspoon minced garlic
  
• 1/8 teaspoon anchovy paste
  
• 1/8 teaspoon Dijon mustard
  
• 2 tablespoons finely chopped fresh flat-leaf parsley
  
• 1 1/2 tablespoons extra-virgin olive oil
  
• 2 teaspoons water
  
• 1 10 oz. NY Strip Steak

Directions
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill. Mash together bread crumbs, vinegar, capers, garlic, anchovy paste, and mustard using a mortar and pestle. Add parsley, oil, and salt and pepper to taste and stir until combined well. Stir in water. Pat steak dry and season on both sides with salt and pepper. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill steak on lightly oiled grill rack, uncovered, turning once, about 10 minutes total for medium-rare. Let stand 10 minutes. Stir sauce and serve with steak.
Source:Salsa Verde

Shrimp and Mango Skewers with Guava Lime Glaze

This is a tropical fruit & shrimp recipe I love using for summer grilling. I also enjoy making it on my indoor grill in the middle of January to brighten up the long winter months. Try it! One taste and you will be transported to a tropical location.

Ingredients

• 3 tablespoons olive oil
  
• 1 tablespoon minced peeled fresh ginger
  
• 2 garlic cloves, minced
  
• 1 teaspoon dried crushed red pepper
  
• 18 large shrimp or 36 jumbo shrimp (about 2 pounds), peeled, tails left intact, deveined
  
• 2 red bell peppers, each cut into 12 pieces
  
• 2 firm but ripe mangoes, peeled, pitted, each cut into 12 wedges
  
• 6 12-inch bamboo skewers (for colossal shrimp) or twelve 12-inch bamboo skewers (for jumbo shrimp), soaked in water 30 minutes, drained

Directions
Prepare barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3 jumbo shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.) Grill shrimp until cooked through, brushing with glaze during last 2 minutes, cooking shrimp about 4 minutes per side.
Source:Skewers

Steak De Burgo

A good friend of mine from Iowa gave me this recipe and taught me how to prepare it the way they did in her home growing up. This is true Midwestern comfort food! The butter in this recipe can be replaced with margarine, but I usually don't do that since it does sacrifice some of the taste. If you really want to play it low calorie, use half butter, half margarine.


Ingredients

• 1/2 cup (1 stick) unsalted butter
  
• 6 large garlic cloves, thinly sliced
  
• 4 6 oz Filet Mignon
  
• 1/4 cup chopped fresh oregano
  
• 1/4 cup chopped fresh basil

Directions
Melt butter in heavy small saucepan over medium heat. Remove from heat. Add garlic. Season to taste with salt and pepper. Let garlic butter stand 2 hours at room temperature. Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Grill steaks to taste, about 4 minutes per side for medium-rare. Place pan of garlic butter at edge of grill to re-warm. Transfer steaks to plates. Spoon garlic butter over, sprinkle with herbs and serve.

Source:DeBurgo

Lobster Omelet

Since this is a breakfast dish and I am notoriously lazy in the mornings, I really prefer to use pre cooked Maine Lobster Meat with this recipe. If you don't like using pre cooked meat, you can prepare your live Maine lobsters, or tails the night before and extract the meat for use the next morning. Trust me, it's difficult to shuck a lobster at 7 am.

Ingredients

• 3/4 Cup boiled Maine Lobster meat, shredded
  
• 1/4 Cup bamboo shoots, sliced thin
  
• 1/4 Cup water chestnuts, sliced thin
  
• 3 scallions, chopped fine
  
• 1/4 Cup canned mushrooms, sliced thin
  
• 1 Teaspoon salt
  
• 1/4 Teaspoon white pepper
  
• MSG
  
• 6 eggs
  
• 1/2 Cup peanut oil
  
• 1/2 Cup water
  
• 2 Tablespoons corn starch
  
• 1 Tablespoon soy sauce

Directions
Mix Maine Lobster meat, bamboo shoots, water chestnuts, scallions, mushrooms, white pepper, and 1/2 Teaspoon mono sodium glutamate together. Beat 6 eggs well. Mix eggs thoroughly into Lobster/vegetable mixture. In a heavy skillet, heat peanut oil. When oil is quite hot, take one ladle full of Lobster/vegetable/egg mixture and pour into oil. Flatten it into a cake about 6 or 7 inches across. When it is slightly brown on the bottom, flip and brown the other side. Remove and keep warm. Repeat this procedure 3 times, or until all the mixture has been used. In a saucepan, mix corn starch with a small amount of water to make a smooth paste. Gradually add the remainder of the water, soy sauce, and a pinch of mono sodium glutamate. Stir over medium heat until sauce thickens. Pour a ribbon of sauce down the center of each foo yung pattie and serve hot.
Source: Omelet

Steak Potatoe & Leek Pie

This is a wonderful pot-pie type recipe and everyone loves comfort food like this. It does take a bit of prep, but it makes enough to freeze for later use.

Ingredients

• 3 tablespoons butter, divided
  
• 2 6 oz Filet Mignon
  
• 1 3/4 cups 1/3-inch cubes peeled red-skinned potatoes (10 to 12 ounces)
  
• 1 1/2 cups chopped leeks (white and pale green parts only; about 2 medium)
  
• 1/2 teaspoon dry mustard
  
• 1 tablespoon steak sauce
  
• 2 large green onions, chopped
  
• 4 refrigerated pie crusts (two 15-ounce packages), room temperature
  
• 1 egg, beaten to blend (for glaze)

Directions
Melt 1 tablespoon butter in medium skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook until medium-rare, about 4 minutes per side. Transfer steaks to plate. Cut steaks into 1/2-inch cubes. Melt remaining 2 tablespoons butter in same skillet. Add potatoes, leeks, and dry mustard. Stir 1 minute. Reduce heat to medium, cover, and cook until potatoes are tender, stirring occasionally, about 8 minutes. Return steak and any accumulated juices to skillet. Add steak sauce and sauté 2 minutes. Remove skillet from heat. Mix in green onions. Season filling to taste with salt and pepper. Cool completely. Preheat oven to 400°F. Unfold crusts on work surface. Cut each crust into 2 pieces along center fold. Brush dough with egg. Place 1/2 cup filling on half of each piece. Fold plain dough over filling; seal edges. Brush pies with more egg; arrange on 2 baking sheets. Bake pies 15 minutes. Reverse sheets. Bake until crust is golden and filling is heated through, about 10 minutes.
Source:Pie

Curried Shrimp with Lemon Rice

This exotic shrimp recipe is perfect for when you want a taste of something different. The curry and lemon flavors really compliment each other. I tend to go a little heavy on the lemon, and a little lighter on the curry. It makes my kitchen less potent the next day. Happy cooking!

Ingredients

• 1 cup chicken stock
  
• 1 cup water
  
• 1 cup long grain rice
  
• 3 Tbsp. lemon juice
  
• 2 Tbsp. cilantro or parsley, chopped
  
• 2-1/2 Tbsp. cornstarch
  
• 1/2 cup cold water
  
• 2-1/2 Tbsp. soy sauce
  
• 2-1/2 tsp. sugar
  
• 1 Tbsp. curry powder
  
• 3-1/2 Tbsp. peanut oil
  
• 1 lb. medium shrimp, peeled and deveined
  
• 1 Tbsp. plus 1 tsp. dry sherry or chicken stock
  
• 2 tsps. Oriental sesame oil
  
• 1 Japanese or regular eggplant, about 6 oz. each, thinly sliced diagonally
  
• 2 cloves garlic, minced
  
• 3 scallions, thinly sliced

Directions
Combine stock and water in a saucepan over medium high heat. Stir in rice and pepper to taste and bring to a boil. Immediately reduce heat to low. Cover and simmer 20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let sit 5 minutes, covered. Sprinkle lemon juice over rice. Add cilantro and fluff with a fork. While rice is cooking, dissolve 1-1/2 Tbs. cornstarch in 3 Tbs. cold water in a bowl. Add half the soy sauce, 1 tsp. sugar, curry powder and 4 tsp. peanut oil. Mix thoroughly. Stir in shrimp and toss to coat. Marinate 15 minutes. Combine remaining cornstarch with remaining cold water in a jar with a tight-fitting lid. Shake vigorously. Add sherry, sesame oil, remaining soy sauce, and remaining sugar. Shake again and set aside. Heat remaining peanut oil in a wok or heavy nonstick skillet over high heat. Stir-fry eggplant 5 minutes or until eggplant is almost tender. Transfer eggplant to paper towels to drain. Discard all but 2 tsp. oil from skillet. Add shrimp and marinade. Add garlic and stir-fry 1 minute over high heat. Return eggplant to skillet and stir-fry 1 minute. Add soy sauce and cornstarch mixture and saute 1 minute or until sauce begins to thicken. Remove from heat. Stir in scallions. Serve over rice.
Source:Lemon Rice

Cajun Seafood Pasta

If you are looking for a taste of New Orleans, try this recipe. Shrimp and Scallops over a bed of pasta couldn't be more simple, or delicious. Again, I would like to take this opportunity to emphasize the use of Dry Maine Sea Scallops, and NOT wet scallops. Wet scallops are a chemical rip off.

Ingredients

• 2 cups heavy whipping cream
  
• 1 tablespoon chopped fresh basil
  
• 1 tablespoon chopped fresh thyme
  
• 2 teaspoons salt
  
• 2 teaspoons ground black pepper
  
• 1 1/2 teaspoons crushed red pepper flakes
  
• 1 teaspoon ground white pepper
  
• 1 cup chopped green onions
  
• 1 cup chopped parsley
  
• 1/2 pound shrimp, peeled and deveined
  
• 1/2 pound scallops
  
• 1/2 cup shredded Swiss cheese
  
• 1/2 cup grated Parmesan cheese
  
• 1 pound dry fettuccine pasta

Directions
Cook pasta in a large pot of boiling salted water until Al dente. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well. Drain pasta. Serve sauce over noodles.
Source:Cajun Pasta

Burbon Street Shrimp

I'm feeling a little spicy this week, so I'll post some of my favorite Cajun style recipes. This easy recipe can be made as a quick dinner any night of the week and is always guaranteed to be a plate-scrapper. Bon Appetite!

Ingredients

• 1/4 cup Butter
  
• 6 Mushrooms, sliced
  
• 1 can Frozen condensed cream of shrimp soup
  
• 1 cup Sour cream
  
• 1 tsp Soy sauce
  
• 1/4 tsp Black pepper
  
• 1 1/2 lbs Shrimp
  
• Toast slices or cooked rice

Directions
Melt butter and saute mushrooms until wilted but still white. Stir in soup, sour cream, soy sauce,and pepper. Cook, stirring, until sauce bubbles and becomes smooth. Fold in shrimp. Heat until bubbly. Serve spooned over toast slices or cooked rice. Can also be spooned into small casseroles; top each casserole with 1/3 cup grated sharp cheddar cheese. Place under broiler and broil until bubbly and golden brown
Source:Bourbon Street

Filet Mignon with Stroganov Sauce

This is my Mom's favorite recipe. I have yet to duplicate it exactly myself, the following recipe is the closest I came to getting it right. Hope you enjoy as much as I have over the years!

Ingredients

• 6 oz dried egg noodles
  
• 1 medium onion, halved lengthwise
  
• 2 tablespoons vegetable oil
  
• 4 6 oz Filet Mignon Steaks
  
• 1 1/4 teaspoons salt
  
• 3/4 teaspoon black pepper
  
• 2 garlic cloves, thinly sliced
  
• 1/2 lb sliced white mushrooms
  
• 1/4 cup brandy
  
• 3/4 cup reduced-sodium beef broth
  
• 2 tablespoons Worcestershire sauce
  
• 3/4 cup sour cream
  
• Special equipment: an adjustable-blade slicer

Directions
Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender. Drain in a colander. Meanwhile, thinly slice onion using slicer. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking. While oil heats, pat steaks dry. Sprinkle 3/4 teaspoon salt and 1/4 teaspoon pepper on steaks, then add to skillet and saute, turning over once with tongs, about 6 minutes total for medium-rare. Transfer to a plate with tongs. Add onion, garlic, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper to oil in skillet and saute, scraping up any brown bits with a wooden spoon, until onion begins to brown, about 3 minutes. Add mushrooms and saute, stirring occasionally, until liquid given off by mushrooms is evaporated, about 4 minutes. Add brandy and boil until evaporated, about 1 minute. Add broth and Worcestershire sauce, then cover and cook until onion is softened, about 4 minutes. Remove from heat and stir in sour cream. Toss noodles with some of sauce and serve remaining sauce over steaks.
Source:Stroganov

Coconut Shrimp

Tropical fruits and seafood go hand in hand. This easy coconut shrimp recipe is one of my favorites. Some people still like to cover their shrimp with shredded coconut after they come out of the pan, but that is all a matter of taste. If you are really wild for coconut, try toasting a few cups of shredded coconut on parchment paper in the oven for about 20 minutes, turning the coconut every 5 minutes. After the shrimp come out of the pan, toss them in the coconut and place on a plate to set. Happy eating!

Ingredients

• 1-1/2 lb. shrimp
  
• 2 c. thick coconut milk
  
• 1 Tbs. minced garlic
  
• 1 tsp. minced ginger root
  
• 1 tsp. salt
  
• 1/4 tsp. black pepper

Directions
Wash shrimp but do not shell them. Place into a saucepan with coconut milk,garlic, ginger, salt & pepper. Bring to a boil, stirring. Reduce heat and simmer uncovered 15 minutes. Stir frequently
Source: Coconut

Asian Style Steak Salad

Asian style cuisine is all the rage right now. This Asian style steak salad recipe is one of my favorites because it's simple, healthy and uses one of my favorite (and most flavorful) cuts of steak, the New York Strip Steak. These steaks are more flavorful because of the strip of fat running along the edge, so if you are looking to cut calories, remove that fat strip after cooking.

Ingredients
For steak

• 1/4 cup Asian fish sauce
  
• 2 tablespoons finely chopped peeled fresh ginger
  
• 2 garlic cloves, finely chopped
  
• 2 tablespoons soy sauce
  
• 2 tablespoons sugar
  
• 2 10 oz. NY Strip Steaks

For salad

• 1/2 cup fresh lime juice
  
• 6 tablespoons water
  
• 6 tablespoons sugar
  
• 6 tablespoons Asian fish sauce
  
• 1 1/2 teaspoons dried hot red-pepper flakes
  
• 1/2 cup thinly sliced shallots (2 medium)
  
• 8 oz dried vermicelli rice-stick noodles*
  
• 2 medium Granny Smith apples
  
• 7 oz Asian salad mix (16 cups loosely packed; see cooks' note, below)
  
• 1 cup fresh mint leaves, torn into pieces if large
  
• 1/2 cup salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped
  

Directions
Marinate and grill steak: Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large seal able plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total. Transfer steak to a cutting board and let stand, uncovered, about 15 minutes. Assemble salad while steak rests: Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots. Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks. Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat. Thinly slice steak across the grain. Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
Cooks' notes:
• Packaged Asian salad mix can be found at many supermarkets, or you can use a blend of greens such as tatsoi, mizuna, baby arugula, mustard greens, or pea shoots.
• If you aren't able to grill outdoors, steak can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, until medium-rare, 12 to 14 minutes total.
• Dressing can be made 3 hours ahead and kept, covered, at room temperature.
SourceAsian Salad

Tomato Shrimp Stew

This healthy hardy shrimp stew is perfect for warming up long winter days! It freezes really well too, just make sure you cover the very top of the soup with a nice air tight layer of plastic wrap so the soup does not grow a thick skin!

Ingredients

• 1-1/2 lbs. recipe-ready crushed tomatoes
  
• 1 lb. zucchini\cooked, chopped
  
• 4 cups vegetable stock, hot
  
• 2 Tbsp. unsalted butter
  
• 3 Tbsp. all purpose flour
  
• 3/4 tsp. pepper
  
• 3/4 tsp. nutmeg
  
• 1/2 tsp. sugar
  
• 1 Tbsp. parsley, chopped
  
• 1-1/2 lbs. jumbo shrimp, peeled and deveined
  
• 1 cup seasoned croutons

Instructions
Combine tomatoes, zucchini and half the stock in a heavy non-reactive saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to medium low and simmer 15-20 minutes or until zucchini is soft. Melt butter in a small heavy saucepan over medium heat. Whisk in flour with a wooden spoon to make a smooth paste. Whisk in 1/4 cup of the soup liquid and mix thoroughly. Transfer flour mixture to soup and simmer 2-3 minutes or until soup is thickened and smooth. Increase heat to medium high. Stir in remaining stock, stirring constantly until mixture comes to a boil. Remove from heat and add remaining ingredients, except croutons. Simmer another 3-4 minutes until shrimp are just cooked. Serve with croutons.
Source: Stew

Scallops Floreintine Casserol

This recipe is great for a Sunday dinner! I made it last week and there were not even any left overs for the week! Next time I think I will try doubling this to see how well it would work as a party dish!


Ingredients:

• 1 1/2 pounds large sea scallops rinsed and patted dry
  
• 2 tablespoons all-purpose flour
  
• 4 tablespoons canola oil, divided
  
• 1 garlic clove, minced
  
• One 6-ounce bag pre-washed baby spinach
  
• 2 tablespoons all-purpose flour
  
• 1 1/2 cups 1% low fat milk
  
• 1 cup reduced fat pre-shredded Cheddar cheese
  
• 1/4 cup grated Parmesan cheese, divided
  
• 2 tablespoons dry sherry
  
• 2 tablespoons plain dried breadcrumbs
  

Directions:
Preheat the oven to 350°F. In a medium bowl, toss the scallops in the flour. Heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Add the scallops and brown on both sides, about 1-2 minutes per side. Remove from skillet and arrange in a casserole dish (a 7x11-inch size works well). Heat 1 tablespoon of the oil in the same skillet over medium heat. Add the garlic and cook until golden, about 1 minute. Add the spinach and cook, stirring frequently, until the spinach wilts, about 4 minutes. Arrange the spinach over the scallops. Heat 2 tablespoons of oil in the skillet over medium heat. Add the flour and cook, stirring constantly, until the flour turns golden, about 2 minutes. Add the milk, stirring constantly and bring to a simmer. Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 2 minutes. Stir in the Cheddar cheese and 2 tablespoons of the Parmesan cheese until melted. Stir in the sherry and pour the cheese mixture over the scallops and spinach in the casserole dish. Top with the breadcrumbs and the remaining Parmesan cheese.
Source:Food

Lobster Salad with Lemon Garlic Pita Wedges

I love fresh lobster salad. This recipe can be used as a lobster roll substitute as well. Just toast up some hot dog buns and serve the salad in them as opposed to the garlic pita wedges. If you really want to take the flavor to the next level, before you toast the hot dog buns, spread some butter and sprinkle some garlic powder on them to create garlic bread hot dog buns.

Ingredients

• 2 tablespoons salt
  
• 1 (1 1/2-pound)live Maine lobster
  
• 2 tablespoons mayonnaise
  
• 1 teaspoon grated lemon rind
  
• 1 tablespoon fresh lemon juice
  
• 1/2 teaspoon ground coriander
  
• 1/4 teaspoon salt
  
• 1 tablespoon minced red onion
  
• 2 tablespoons minced yellow bell pepper
  
• 2 tablespoons chopped Italian parsley
  
• Lemon-Garlic Pita Wedges

Directions
Bring a large pot of water to a boil; add 2 tablespoons salt to water. Plunge lobster, headfirst, into boiling water. Cover pot; cook lobster 6 minutes. Drain and cool. Remove meat from claws and tail; coarsely chop. Chill lobster meat. Combine mayonnaise and next 4 ingredients in a medium bowl; mix well. Stir in onion, bell pepper, and parsley. Add chilled lobster; toss to coat. Serve Lobster Salad with Lemon-Garlic Pita Wedges.
Source:Salad & Lemon Garlic Pitas