Pan Seared Zucchini

Adapted from a recipe found on AnnArbor.com, this was a great side dish.

Ingredients
2-3 tbsp extra-virgin olive oil
1-2 tsp minced garlic (two cloves)
3 thin zucchini, ends trimmed and cut diagonally into 1/4" slices
1 tsp (or to taste) kosher salt
1/2 tsp (or to taste) ground black pepper

Directions

1. Heat oil in a saute pan over medium-high heat
2. Add Garlic and saute for 1 minute
3. Meanwhile, spread the zucchini slices and sprinkle with salt and pepper to taste.
4. Place the salt/pepper zucchini slices in the pan - spice side down - and then sprinkle the tops with salt and pepper.
5. Cook for around 3 minutes and turn over for another 3 minutes.

Enjoy as a side with just about anything! Great when the veggies are fresh.


Heat oil over medium heat in a large skillet. Add garlic and saute for 1 minute. Add zucchini slices in a single layer and cook 2-3 minutes per side, until golden. Sprinkle with salt and pepper, then serve.

Serves 1-2.

BBQ Pulled Pork Sandwiches

Modestly adapted from a bunch of recipes that I found. I never cooked with soda before...but I will certainly do it again - this was AMAZING! We used Pork Tenderloin - which came out beautiful. More expensive, but less fatty.


Ingredients
4-5 lbs Pork Tenderloin or Roast
2 tbs dried chopped onions
1/2 tsp ground pepper - adjust to taste
1 tsp kosher salt - adjust to taste
Root Beer (you will want about 1 cup per each lbs of meat, with one cup for the pot - like with tea)
1 18-20 oz Bottle of BBQ sauce (any type will do)

Directions
1. Place dried onions in the bottom of a slow cooker.
2. Add pork to the slow cooker and sprinkle the salt and pepper on top (adjust amount to taste).
3. Pour root beer directly on the pork and then set on low for 8-10 hours.
4. Remove the pork from the slow cooker and place on a plate. Drain most (not all) of the liquid from the pot.
5. Remove any fat from the pork (especially if you are using a Butt Roast) and return it to the slow cooker.
6. Using two forks, shred the meat.
7. Add the BBQ sauce and mix thoroughly. Cook on low for an additional 2 hours.
8. Pork is ready to serve - great on rolls, crusty bread or buns.

Enjoy!

Pan Fried Whitefish

Modestly adapted from a recipe found on the Food Network site. Super easy and very delicious.

Ingredients (three fillets feeds 4 people comfortably)
Whitefish fillets (cut into 5" sections)
Kosher salt
Black pepper
Flour (about 1/2 cup for three fillets)
2 tablespoons of olive oil

Directions
1. Heat the olive oil over medium high heat.
2. With the skin-side down, sprinkle the flesh of the fillet with salt and pepper to taste. Then sprinkle lightly with flour. Gently Shake off excess flour.
3. Place the fillets in the pan with the skin side down, cook for 4 minutes (you might need to adjust with the thickness of the fish). Skin side should be nice and golden.
4. Turn the fish over and let it cook for another 3-4 minutes.
5. Remove from pan and let the oil drain (paper towels work here).

Enjoy!

Simple Chicken with Broccoli Stir-fry

Ingredients
4-5 tbsp Olive Oil
4 tsp Chopped Garlic (or 4 cloves)
1 small Onion (sliced thinly)
1 8oz. can Water Chestnuts (sliced)
3 Chicken Breasts – thinly sliced
½ or whole Fresh Red Pepper (sliced into thin strips)
12 oz White Mushrooms (sliced in half if smaller or in quarters if large)
Florets from 2 Broccoli Crowns (keep as much of the stem as you would like)
3-4 tbsp Oyster Sauce
2-3 Scallions – thinly sliced

Steps
1. Heat 2-3 tbsp of Olive Oil over medium high head.
2. Add 2 tsp of Garlic, the onion and chicken and cook for 6-8 minutes (stirring continuously). When done, remove and place in bowl, covered with foil to retain heat.
3. Heat 2 tbsp Olive Oil & remaining Garlic.
4. Add Red Peppers and Mushrooms and cook 1-2 minutes (stirring continuously).
5. Add Broccoli and Water Chestnuts and cook around 5 minutes (stirring continuously).
6. Mix back in the cooked Chicken and stir. Add Oyster Sauce and Scallions (if wanted)
7. Mix thoroughly and heat for around 2 minutes. Serve with rice.

Pasta with Mushrooms and Shrimp

Ingredients
1 lbs pasta (your choice)
1/2 cup, plus 3 tbs olive oil
4 tsp chopped garlic (or 4 cloves)
1 1/2 tsp kosher salt
1/2 tsp pepper
3 tbsp dried parsley
1 lbs white mushrooms (sliced) - you can reduce mushrooms to taste
1/2 lbs raw shrimp (devined)

Directions
1. Cook pasta as directed.
2. Over medium-high heat, warm 3 tbs olive oil and saute the garlic and mushrooms for 5-7 minutes.
3. Add shrimp and cook for 1-2 minutes depending on the size of the shrimp. The shrimp should be pink.
4. Drain the excess liquid from the pan (there will be liquid from the mushrooms).
5. Add remaining oil (1/2 cup), the salt, pepper and parsley.
6. Mix with mushroom and shrimp saute. for around 30 seconds to warm up the oil.
7. Remove from the heat and mix in pasta to coat with sauce. Add Parmesan cheese if desired.

Orange Tea Cakes

Another idea is calling these "cakies" (part cake - part cookie). This recipe was adapted from Fifteen-minute meals by Emalee Chapman (101 Productions, San Francisco, CA, 1981). These are really great!

Ingredients:
- 1/2 cup unsalted butter or margarine (softened)
- 1 cup sugar
- 2 eggs
- 1 cup flour
- 3 tablespoons of orange juice (with pulp if available)
- Powdered sugar
- Optional topping: thinly sliced almonds

Directions:
1. Preheat the oven to 375 degrees.
2. Place butter in the bowl with the sugar and blend together.
3. Add eggs, flour and orange juice and mix well.
4. Lightly butter a cookie sheet or spray with cooking spray. Drop small rounds (around 1 teaspoon) around 2-3 inches apart. They do spread when cooking.
5. Bake at 375 degrees for around 8 minutes (the cakes will be lightly colored with brown edges.
6. Remove from cookie sheet and sprinkle powdered sugar on top.

Alternative - place 4-5 thinly sliced almonds on top of rounds before cooking. This adds a nice taste to the cakes.

I tried with parchment paper - but they did not cook cleanly.

Thai Chicken with Basil and Peppers

This was modified from a recipe from Martha Stewart. It was not that difficult and was fantastic. (NOTE: The buns were for sloppy joes!)

Ingredients
1 1/4 cups jasmine rice
1 can (13.5 oz) coconut milk
3/4 cup water
1/2 tsp kosher salt
2 tbs plus 1 tsp fish sauce
2 tbs plus 1 tsp soy sauce
1 tsp sugar
1 1/2 tbs olive oil
2-3 tsp chopped garlic
1 red bell pepper - sliced julienne style
1 green bell pepper - sliced julienne style
2 skinless chicken breasts
3/4 cup torn fresh basil leaves

Directions
1. Slice the chicken breasts in thin strips (around 1/4" thick) - you might freeze it for a short time to make it easier to slice.
2. In a saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 tsp of salt. Cover and bring to a boil - then reduce heat to a simmer and cook until rice was tender - around 25 minutes. The liquid will be absorbed by the rice.
3. Combine fish sauce, soy sauce, and sugar in a small bowl.
4. When the rice is almost done - start the rest of the meal.
5. Heat oil in a skillet or wok over high heat.
6. Add garlic and the peppers and cook for around a minute.
7. Add the chicken and cook for around 4 minutes (you can take a piece and make sure it is cooked through).
8. Add fish sauce mixture and cook for around 45 seconds.
9. Add the basil and stir to combine.
10. Remove from heat and serve over rice.