Category: Main Dish

Toasted Garlic-Butter Ravioli with Spinach

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 Toasted Garlic-Butter Ravioli with Spinach
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Servings
servings
Ingredients
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Instructions
  1. Bring 12" sauté pan of water to a boil and generously season with salt. Prepare a rimmed sheet pan with parchment paper. Cook pasta according to package directions until al dente. Remove ravioli using a slotted spoon and place in a single layer on the sheet pan, then discard water.
  2. Place the pan over medium heat. Add oil, butter, and garlic; sauté until butter begins to bubble, about 1 minute. Add red pepper flakes, salt, and pepper; stir with a rubber spatula. Add half the ravioli and stir gently until well coated; immediately add balance of ravioli and repeat. Flip the ravioli gently as needed to prevent them from sticking. Cook ravioli until golden brown, about 5 minutes.
  3. Toss in spinach gently, then garnish with parsley and Parmesan. Serve immediately.
Recipe Notes

Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.

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Cornmeal-Battered Oven-Fried Catfish

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 Cornmeal-Battered Oven-Fried Catfish
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Course Main Dish
Cuisine American
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Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
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Instructions
  1. Preheat oven to 425°F. Coat a large nonstick baking sheet with cooking spray.
  2. In a shallow soup bowl, combine cornmeal, paprika, thyme, salt, celery seeds, onion powder, garlic powder and pepper. Pour milk into another shallow soup bowl.
  3. Dredge fillets first in milk and then in cornmeal mixture, coating both sides and pressing cornmeal mixture gently to adhere. Place coated fillets on baking sheet and lightly spray each with cooking spray.
  4. Bake until cooked through, about 15 minutes. Let stand at room temperature 2 minutes before serving with lemon wedges. Yields 1 fillet per serving.
Recipe Notes

https://www.weightwatchers.com/us/recipe/cornmeal-battered-oven-fried-catfish-1/5626a5f34236657004995b285

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Nutrition Facts
Cornmeal-Battered Oven-Fried Catfish
Amount Per Serving
Calories 404 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 80mg 27%
Sodium 965mg 40%
Potassium 500mg 14%
Total Carbohydrates 34g 11%
Dietary Fiber 4g 16%
Sugars 3g
Protein 24g 48%
Vitamin A 8%
Vitamin C 2%
Calcium 12%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.

Dutch Oven Grecian Chicken

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 Dutch Oven Grecian Chicken
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 min
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 min
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 375 degrees / 190 c
  2. Stuff ½ of one lemon into the chicken's cavity with 5-8 garlic cloves.
  3. Generously salt and pepper chicken.
  4. Add to dutch oven and throw in rest of lemon and garlic.
  5. Sprinkle chicken with oregano.
  6. If you like extra crispy chicken skin, add a pat or two of butter to the top.
  7. Add lid and cook 1½ hours, checking temp every 20 minutes after an hour. You want the temp to get to 160, and then remove the lidded dutch oven, as it will keep cooking to reach the safe internal temperature of 165 degrees for a chicken.
  8. Let dutch oven sit for 10 minutes after removing from oven to allow for carryover cooking, and so the juices have a chance to rest.
  9. Remove from pan, and carve!
Recipe Notes

Tips to Perfect Whole Roasted Greek Chicken

The only real work here is stuffing some lemons and garlic into the chicken and seasoning the bird up.

After that, just toss it in the pan and cook for about an hour and a half- and you’re done!

The chicken also gives off a delicious cooking liquid that is very gravy like, and very lemony.

The garlic also turns a delicious golden brown and has an incredible caramel flavor. I like to add a little of this to cous cous for an insanely delicious flavor!

I prefer using a chicken under 3 1/2 pounds – I feel they provide more flavor in this recipe. Look for free range organic chicken if possible.

While butter doesn’t seem like the proper Greek way (hello, olive oil!), every family I’ve eaten this dish wish from Greece uses butter for the flavor. I realize this is very Americanized, and you can use either – but the butter gives a lovely richness to the chicken skin that I just don’t quite get with olive oil. Go ahead and use oil if you prefer it though!

https://sweetcsdesigns.com/dutch-oven-grecian-chicken/

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Nutrition Facts
Dutch Oven Grecian Chicken
Amount Per Serving
Calories 692 Calories from Fat 495
% Daily Value*
Total Fat 55g 85%
Saturated Fat 15g 75%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 317mg 106%
Sodium 292mg 12%
Potassium 145mg 4%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 1g
Protein 68g 136%
Vitamin A 33%
Vitamin C 37%
Calcium 17%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy’s Small Pot Roast

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 Cindy's Small Pot Roast
I wanted to make pot roast, but there are only two of us, and all of the recipes I found online called for 2 1/2 - 5 pound roasts. That's a lot for two people! So I made this version, much more suitable for 2 people, without a lot of leftovers. Enjoy!
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Servings
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Servings
Servings
Ingredients
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Instructions
  1. Remove roast from refrigerator about an hour before cooking - long enough for the roast to be about room temperature.
  2. Preheat oven to 325F.
  3. Heart oil in dutch oven to medium/medium-high heat. Pat roast dry and sprinkle salt and pepper on all sides, patting to help seasonings stick. Brown slightly on all sides - since it's a small roast and near room temperature, it won't take long on each side or you will start cooking it, maybe 45 seconds each side. Make sure to get every surface of the roast!
  4. Add sage and thyme to hot bouillon and mix well.
  5. Remove roast from dutch oven and drain excess fat. Place roast back in dutch oven and add hot bouillon, thyme, and sage. Make sure lid is on properly so that it hols all of the liquid and steam, and place in oven.
  6. Cook for 1 1/2 hours, then remove and add vegetables. Be sure to spread everything around so that it's totally cover with the liquid.
  7. Return to over and cook another 1 1/2 hours, or until roast is so tender it falls apart when you try to fork it.
  8. Move roast and vegetables from dutch oven to platter, and cover well to keep warm. Place dutch over with cooking liquid on burner on medium/medium-high heat. Add 2 Tbsp flour to liquid and whisk together. Let simmer until liquid is reduce to about 1/3 and gravy is thickened, whisking frequently.
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Nutrition Facts
Cindy's Small Pot Roast
Amount Per Serving
Calories 287 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 50mg 17%
Sodium 86448mg 3602%
Potassium 851mg 24%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 4g
Protein 28g 56%
Vitamin A 197%
Vitamin C 32%
Calcium 10%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

Sheet Pan Garlic Butter Shrimp

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 Sheet Pan Garlic Butter Shrimp
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Course Main Dish
Cuisine American
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Course Main Dish
Cuisine American
Servings
Ingredients
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Instructions
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together butter, garlic, lemon juice and Italian seasoning; season with salt and pepper, to taste.
  3. Stir shrimp in butter mixture and gently toss to coat.
  4. Arrange shrimp in a single layer onto the prepared baking sheet.
  5. Place into oven and bake just until pink, firm and cooked through, about 8-10 minutes.
  6. Serve immediately, garnished with parsley, if desired.
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Nutrition Facts
Sheet Pan Garlic Butter Shrimp
Amount Per Serving (8g)
Calories 658 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 16g 80%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 318mg 106%
Sodium 670mg 28%
Potassium 3694mg 106%
Total Carbohydrates 49g 16%
Dietary Fiber 24g 96%
Sugars 6g
Protein 56g 112%
Vitamin A 1265%
Vitamin C 992%
Calcium 105%
Iron 266%
* Percent Daily Values are based on a 2000 calorie diet.

Individual Chicken Potpies

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 Individual Chicken Potpies
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Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 375° F. Defrost the vegetables in a microwave for about 3 minutes.
  2. Cut 2 piecrusts into quarters, to yield 8 equal pieces. Coat the inside of 4 small aluminum-foil pans (4 1/2 inches in diameter, 1 1/4 inches deep) or 4 ramekins with vegetable cooking spray. Line the bottom of each with a quarter of crust, molding it with your fingers to fit.
  3. In a large bowl, stir together the soup and milk; add the remaining ingredients. Spoon about 2/3 cup of the mixture into each pan or ramekin. Top each with a piecrust quarter. Pinch the edges together and cut vents in the top.
  4. Place on a baking sheet and bake for 35 to 45 minutes or until golden brown.
  5. You can also just make one pie, cook for ~1 hour.
Recipe Notes

https://www.realsimple.com/food-recipes/browse-all-recipes/individual-chicken-potpies

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Nutrition Facts
Individual Chicken Potpies
Amount Per Serving
Calories 415 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 96mg 32%
Sodium 743mg 31%
Potassium 316mg 9%
Total Carbohydrates 26g 9%
Dietary Fiber 1g 4%
Sugars 4g
Protein 34g 68%
Vitamin A 18%
Vitamin C 4%
Calcium 8%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

Grilled Chicken and Zucchini Yakitori

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 Grilled Chicken and Zucchini Yakitori
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Course Main Dish
Cuisine American
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servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Bring mirin, low sodium soy sauce, honey and crushed garlic to a boil in a medium-sized sauce pan, and cook over medium heat for about 5 minutes. Set aside to cool.
  2. Cut the chicken into 1-inch pieces and place in a Ziplock bag; pour half of the marinade over the chicken. Place the zucchini in a second large Ziplock bag and pour the remaining marinade over the zucchini. Refrigerate for at least 30 minutes. Meanwhile, soak the skewers in water 30 minutes so they don’t burn.
  3. Thread the chicken onto skewers, alternating with green onion so that each stick has 3 cubes of chicken and two pieced of green onion, discarding the chicken marinade.
  4. Thread the zucchini onto skewers, alternating with remaining green onion, reserving the marinade for basting.
  5. Preheat the grill or a grill pan over medium-high heat. When hot, spray with oil then reduced heat to medium; grill the zucchini and chicken skewers about 5 to 6 minutes on each side brushing both sides of the skewers with the yakitori sauce during the last few minutes of cooking time..
  6. Makes 14 chicken skewers, 4 zucchini skewers.
Recipe Notes

*Note: It’s really hard to be accurate with the sodium here since most of it is tossed, I calculated it with 2 tbsp soy sauce and 1 tbsp mirin, but it would actually be less.

Skinnytaste.com Size: 3 1/2 chicken skewers, 1 zucchini • Points +: 5 pts • Smart Points: 9 Calories: 213.5 • Fat: 8.5 g • Carb: 14 g • Fiber: 1.5 g • Protein: 21 g • Sugar: 10 g Sodium: 618.5 mg* • Cholest: 72 mg Read more at http://www.skinnytaste.com/grilled-chicken-and-zucchini-yakitori/#v0O6pge95T8WSCcQ.99

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Crunchy Chicken

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 Crunchy Chicken
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350F
  2. Chicken can be raw or cooked, if raw, adjust cooking time upward to ensure chicken is done.
  3. Mix sour cream, cheese, Worcestershire sauce, garlic powder, and lemon juice together until blended. Add chicken and mix well until coated. Spread evenly in baking dish.
  4. Spread stuffing mix evenly on top of chicken mixture. Drizzle melted butter on top.
  5. Bake at 350F for 30 minutes or until hot, melted, and bubbling.
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Nutrition Facts
Crunchy Chicken
Amount Per Serving
Calories 301 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 68mg 23%
Sodium 636mg 27%
Potassium 146mg 4%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 3g
Protein 21g 42%
Vitamin A 4%
Vitamin C 2%
Calcium 13%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

WHOLE BAKED TILAPIA WITH FLAT-LEAF PARSLEY AND GARLIC

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 WHOLE BAKED TILAPIA WITH FLAT-LEAF PARSLEY AND GARLIC
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Course Main Dish
Cuisine English
Servings
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Course Main Dish
Cuisine English
Servings
Ingredients
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Instructions
  1. Pre-heat the oven to 200C (392F). Prepare two squares of aluminium foil large enough to completely wrap each fish and spray with a little olive oil on the shiny side.
  2. Mix together the softened butter, garlic and lemon juice.
  3. Rinse and pat the fish dry, including inside the body cavity. Lay each fish in the centre of its piece of aluminium foil, on the shiny side.
  4. Season with salt and pepper inside the body cavity, then spread half the butter inside each fish. Lay the onions on top of the butter inside each fish's body cavity and top the onions with a flat-leaf parsley. Make 2 slashes in the skin on the top surface of each fish.
  5. Sprinkle the skin of the fish with salt and wrap each fish in its foil parcel. Place on a baking sheet in the pre-heated oven for 20-30 minutes or until the fish is just cooked. Carefully open each parcel (be careful not to lose the juices!) and place under the grill for a further 5 minutes to brown a little before serving.
Recipe Notes

http://www.cooksister.com/2008/11/whole-grilled-tilapia-with-flat-leaf-parsley.html

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Char Siu (Chinese BBQ Pork)

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 Char Siu (Chinese BBQ Pork)
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Course Main Dish
Cuisine Chinese
Servings
Ingredients
Course Main Dish
Cuisine Chinese
Servings
Ingredients
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Instructions
  1. Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
  2. Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring, and Chinese five-spice powder together in a saucepan over medium-low heat; cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
  3. Marinate pork in refrigerator, 2 hours to overnight.
  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
  6. Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Recipe Notes

Some might like to add a teaspoon of Chinese 5 spice; I don't like the flavor myself. Red bean curd can be used in place of the red food coloring.

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