Let's Plan a Stay-cation In The Kitchen

We will be traveling for many days. All the recipes are from place I love visiting and I hope you will too. Get your taste buds into gear and enjoy your trip.

Asian Tender Loins

1/2 cup olive oil

1/3 cup lime juice

2 tablespoons minced garlic

2 tablespoons minced fresh gingerroot

2 tablespoons soy sauce

2 teaspoons Dijon mustard

Dash cayenne pepper

4 pork tenderloins (3/4 pound each)

For marinade, in a blender combine the first seven ingredients; cover and process until blended. Divide marinade between two large resealable plastic bags; add two tenderloins to each bag. Seal bags and turn to coat; refrigerate for at least 4 hours or overnight.

Prepare grill for indirect heat, using a drip pan. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25 to 35 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. 

Chinese Pork Noodles

6 ounces uncooked angel hair pasta

3 tablespoons hoisin sauce

2 tablespoons reduced-sodium soy sauce

2 teaspoons sesame oil

1 pork tenderloin (1 pound), thinly sliced and halved

3 teaspoons canola oil, divided

3/4 cup julienned sweet red pepper

3/4 cup halved fresh snow peas

1/2 cup sliced onion

1 cup sliced cabbage

1/4 cup minced fresh cilantro

Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside.

In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender.

Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro. 

Macadamia Crusted Mahi Mahi

1 cup panko (Japanese) bread crumbs

3/4 cup macadamia nuts

1/4 teaspoon salt

1/4 teaspoon white pepper

1 egg

2 teaspoons water

1/3 cup all-purpose flour

4 mahi mahi fillets (4 ounces each)

1/4 cup canola oil

2 tablespoons brown sugar

2 tablespoons reduced-sodium soy sauce

2 teaspoons minced fresh gingerroot

Place the bread crumbs, nuts, salt and pepper in a food processor; cover and pulse until nuts are finely chopped.

In a shallow bowl, whisk egg and water. Place flour and nut mixture in separate shallow bowls. Coat fillets with flour, then dip in egg mixture and coat with nut mixture.

In a large skillet, heat oil over medium heat; cook fillets for 3-4 minutes on each side or until golden brown.

Meanwhile, in a small microwave-safe bowl, combine the brown sugar, soy sauce and ginger. Microwave, uncovered, on high for 30-60 seconds or until sugar is dissolved. Drizzle over fish. 

Korean Crab Wonton

Ingredients

1 package (8 ounces) cream cheese, softened

1 envelope buttermilk ranch salad dressing mix

3 tablespoons diced celery

3 tablespoons diced sweet red pepper

1 tablespoon finely chopped onion

1 tablespoon minced fresh parsley

1 garlic clove, minced

2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed

60 to 70 wonton wrappers

Oil for deep-fat frying

Sweet-and-sour sauce

In a small bowl, combine the first seven ingredients. Stir in crab. Place 1 teaspoon crab mixture off-center on each wonton wrapper. Fold the point of the wrapper nearest the filling over the top of filling and gently tuck under filling. Gently roll toward center to within 1 in. from the opposite point. Moisten the right point; fold over the left point, pressing ends together to seal. Moisten the overlapping points.

In an electric skillet, heat 1 in. of oil to 375°. Fry wontons in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with sweet-and-sour sauce. 

Greek Lamb Kabobs

Ingredients

1-1/4 cups grapefruit juice

1/3 cup honey

2 tablespoons minced fresh mint

3/4 teaspoon salt

3/4 teaspoon ground coriander

3/4 teaspoon pepper

1 pound lamb stew meat, cut into 1-inch pieces

CITRUS SALSA:

4 medium navel oranges, divided

2 medium pink grapefruit

1/2 cup mango chutney

1 to 2 tablespoons minced fresh mint

2 medium onions, cut into wedges

1 large sweet red pepper, cut into 1-inch pieces

In a large bowl, combine the first six ingredients. Pour 1 cup into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for 1-4 hours. Cover and refrigerate remaining marinade.

For salsa, peel and section two oranges and grapefruit; chop fruit. In a large bowl, combine the fruit, chutney and mint. Cover and refrigerate.

Peel remaining oranges; cut each into eight wedges. Drain and discard marinade. On eight metal or wooden soaked skewers, alternately thread onions, orange wedges, red pepper and lamb.

Grill, uncovered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), turning and basting occasionally with reserved marinade. Serve kabobs with salsa. 

Bacon Feta Stuffed Chicken

Ingredients

4 boneless skinless chicken breasts (4 ounces each)

1/4 cup crumbled cooked bacon

1/4 cup crumbled feta cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon canola oil

2 cans (14-1/2 ounces each) diced tomatoes

1 tablespoon dried basil

Carefully cut a slit in the deepest part of each chicken breast. Fill with bacon and cheese; secure with toothpicks. Sprinkle with salt and pepper. In a large skillet, brown chicken in oil.

Drain one can of tomatoes; add to skillet. Stir in the remaining tomatoes; sprinkle with basil. Cover and simmer for 10 minutes. Simmer, uncovered, for 5 minutes longer or until a meat thermometer inserted in the chicken breast reads 170° and the tomato mixture is thickened. Discard toothpicks. 

Beef and Potato Moussaka

Ingredients

1 pound ground beef

1 medium onion, chopped

1 garlic clove, minced

3/4 cup water

1 can (6 ounces) tomato paste

3 tablespoons minced fresh parsley

1 teaspoon salt

1/2 teaspoon dried mint, optional

1/4 teaspoon ground cinnamon

1/4 teaspoon pepper

PARMESAN SAUCE:

1/4 cup butter, cubed

1/4 cup all-purpose flour

2 cups milk

4 eggs, lightly beaten

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

5 medium potatoes, peeled and thinly sliced

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, tomato paste, parsley, salt, mint if desired, cinnamon and pepper. Set aside.

For sauce, melt butter in a saucepan over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Add cheese and salt.

Place half of the potato slices in a greased shallow 3-qt. baking dish. Top with half of the cheese sauce and all of the meat mixture. Arrange the remaining potatoes over meat mixture; top with the remaining cheese sauce.

Bake, uncovered, at 350° for 1 hour or until a meat thermometer reads 160°. Let stand for 10 minutes before serving. 

Greek Tomato Spinich Linguine

Ingredients

8 ounces uncooked linguine

3 cups chopped seeded plum tomatoes

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1/2 cup chopped green onions

1 teaspoon olive oil

1/4 teaspoon salt

1/4 teaspoon garlic salt

4 ounces crumbled feta cheese

Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the tomatoes, spinach and onions in oil until tomatoes are softened. Sprinkle with salt and garlic salt. Reduce heat. Stir in the cheese; until heated through.

Drain linguine; transfer to a serving bowl. Add tomato mixture; toss to coat. 

Irish Corned Beef & Cabbage

1 small onion, sliced

4 small carrots, cut into chunks

2 medium potatoes, cut into chunks

1 corned beef brisket with spice packet (1 pound)

1/3 cup unsweetened apple juice

2 whole cloves

1 tablespoon brown sugar

1/2 teaspoon grated orange peel

1/2 teaspoon prepared mustard

2 cabbage wedges

Place onion in a 3-qt. slow cooker. Top with carrots, potatoes and brisket. Combine the apple juice, cloves, brown sugar, orange peel, mustard and contents of spice packet; pour over brisket. Cover and cook on high for 3-1/2 to 4 hours.

Add cabbage; cover and cook 30 minutes longer or until meat and vegetables are tender. Strain and discard cloves; serve pan juices with corned beef and vegetables. 

Irish Stew

1/4 cup all-purpose flour

3/4 teaspoon salt, optional

1/4 teaspoon pepper

1-1/2 to 2 pounds beef top round steak, cut into 1-inch cubes

1 tablespoon vegetable oil

1 can (8 ounces) tomato sauce

2 cups water

1 large onion, sliced

1 teaspoon dried marjoram

1 bay leaf

1 pound carrots, cut into 1-inch pieces

1 package (10 ounces) frozen peas

DUMPLINGS:

1 cup all-purpose flour

1 teaspoon baking powder

1/4 cup milk

1 egg, lightly beaten

1 tablespoon vegetable oil

1 tablespoon chopped fresh parsley, optional

In a large bowl, combine flour, salt if desired and pepper; set aside 2 tablespoons. Add meat to bowl and toss to coat.

In a Dutch oven or large soup kettle, over medium heat, cook the meat in oil until no longer pink; drain. Stir in tomato sauce, water and reserved flour mixture. Add onion, marjoram and bay leaf; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.

Add carrots; cover and simmer for 45 minutes. Stir in peas. Cover and simmer for 15 minutes for until the vegetables are tender. Remove bay leaf.

For dumplings, in a large combine flour and baking powder. Stir in milk, egg, oil and parsley if desired. Drop by tablespoonfuls onto simmering stew. Cover and cook for 12-14 minutes or until done. Do not lift the cover. Serve immediately. 

Indian Spice Chicken tenders

1 tablespoon water

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon curry powder

1/8 teaspoon each ground turmeric, ginger and cinnamon

1/8 teaspoon paprika

1/2 pound chicken tenderloins

In a small bowl, combine water and seasonings; brush over both sides of chicken tenders. Place in a large resealable plastic bag; seal bag and refrigerate for 15 minutes.

Place chicken on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 3 minutes on each side or until meat is no longer pink. 

German Bratwurst

4 bacon strips, diced

5 uncooked bratwurst links

1 teaspoon cornstarch

1/4 cup chicken broth

2 tablespoons Dijon mustard

1 tablespoon brown sugar

1 tablespoon white wine or additional chicken broth

1 tablespoon cider vinegar

1/8 teaspoon celery seed

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels (save for another use). Drain, reserving 4 tablespoons drippings. In the drippings, cook bratwurst for 10-15 minutes or until no longer pink. Remove and keep warm. Drain skillet.

In a small bowl, combine cornstarch and broth until smooth; set aside. Add the mustard, brown sugar, wine, vinegar and celery seed to skillet; cook and stir over medium heat until mixture is hot and bubbly.

Gradually add cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return bratwurst to the pan; cook and stir for 1-2 minutes longer or until glazed. 

Alaskan Halibut

6 tablespoons butter, divided

1-1/2 pounds halibut steaks, bones removed and cut into 1-inch cubes

3/4 teaspoon dried thyme

2 garlic cloves, minced

1/3 cup all-purpose flour

1/2 teaspoon salt

1-1/2 cups chicken broth

1 cup heavy whipping cream

8 ounces lasagna noodles, cooked and drained

2 cups (8 ounces) shredded Swiss cheese

Minced fresh parsley, optional

In a large skillet over medium heat, melt 2 tablespoons butter. Add halibut and thyme. Cook until fish flakes easily with a fork, about 10 minutes. Add garlic; cook 1 minute longer. Remove and set aside.

Add the remaining butter to the skillet. Stir in flour and salt until smooth; cook and stir until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

In a greased 13-in. x 9-in. baking dish, layer half of the noodles, halibut, white sauce and cheese. Repeat layers. Cover and bake at 350° for 20 minutes. Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley if desired.

Italian Stew

1 pound ground beef

1/2 pound bulk mild Italian sausage

1 cup chopped onion

1 can (15 ounces) cannellini or white kidney beans, rinsed and drained

2 cups cut fresh green beans

1 can (14-1/2 ounces) Italian stewed tomatoes

1 cup vegetable broth

1 can (6 ounces) tomato paste

2 teaspoons dried oregano

1 teaspoon salt

1/2 teaspoon pepper

1 bunch escarole, trimmed and torn

1/2 cup shredded Parmesan cheese

In a large skillet or Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Add cannellini, green beans, tomatoes, broth, tomato paste, oregano, salt and pepper.

Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add escarole; cover and simmer 5 minutes longer or until escarole is wilted. Sprinkle with Parmesan cheese. 

French Toast Custard

8 to 10 slices day-old French bread (1 inch thick)

5 tablespoons butter, melted

4 eggs

2 egg yolks

3 cups milk

1 cup heavy whipping cream

1/2 cup sugar

1 tablespoon vanilla extract

1/4 teaspoon ground nutmeg

Confectioners' sugar, optional

Brush both sides of bread with butter; place in a greased 13-in. x 9-in. baking dish. In a large bowl, beat eggs and yolks. Add milk, cream, sugar, vanilla and nutmeg; mix well. Pour over the bread slices. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking.

Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Cool 10 minutes before serving. Dust with confectioners' sugar if desired. 

Italian Chicken

4 boneless skinless chicken breast halves (4 ounces each)

1 cup Italian salad dressing

2 tablespoons grated Parmesan cheese

1/4 teaspoon salt, optional

Minced fresh parsley

Place chicken in a greased 9-in. square baking dish. Drizzle with salad dressing; sprinkle with Parmesan cheese and salt if desired.

Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with parsley. 

Chicken Quesadilla

 5 ounces skinless chicken breast halves

Low fat italian salad dressing, for coating

1 12-inch wheat tortilla

Melted butter

1 cup shredded Cheddar or Monterrey Jack Cheese

1 tablespoon plus 1/4 cup fresh tomato, diced

1 tablespoon jalapeno pepper, diced

Abundance Yeah Cajun

¹/2 cup lettuce, shredded

sour cream

Fresh garden salsa for dipping

Place skinless chicken breast in a bowl with enough italian dressing to coat; allow to marinate 30 minutes in refrigerator.
Grill marinated chicken until done in a pan. Cut into 3/4 inch pieces and set aside.
Brush one side of wheat tortilla with pace in saucepan over medium heat.
On one half of tortilla, add cheese 1 tablespoon tomatoes, peppers, and Cajun seasoning (in that order). Make sure to spread to the edge of the half. Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that the cheese is on top of the chicken. 
Cook until very warm throughout. Remove from pan to serving plate and cut into six equal wedges on one side of plate.
On the other side put lettuce, top with 1/4 cup tomatoes, and then top with fat sour cream.
Serve with your favorite salsa in a small bowl on the side.

Shirmip Alfredo

1/2 cup chopped fresh mushrooms

1 teaspoon butter

1 green onion, sliced

1 package (5 ounces) frozen cooked salad shrimp, thawed

2 tablespoons plus 1/2 cup Alfredo sauce, divided

6 jumbo pasta shells, cooked and drained

Lemon wedges and fresh parsley

In a skillet, saute mushrooms in butter until almost tender. Add onion; cook until tender. Stir in the shrimp and 2 tablespoons Alfredo sauce. Pour 1/4 cup of the remaining sauce into a greased 8-in. square baking dish.

Fill each pasta shell with 2 tablespoons shrimp mixture; place in baking dish. Top with the remaining Alfredo sauce. Cover and bake at 350° for 20-25 minutes or until bubbly. Serve with lemon and parsley.