Wednesday, July 1, 2009

Creamy Basil Fettuccini


8 ounces fettucccini
2 teaspoons olive oil
2 cloves garlic minced
1 cup plain yogurt
4 tablespoons grated Parmesan cheese
2 teaspoons dried basil
salt and pepper to taste

Cook fettuccini according to package directions. Drain and immediately toss with oil, garlic and yogurt. Add parmesan cheese, basil, salt and pepper. Serve immediately.

Hoisin-Glazed Pork Skewers


1 pound pork tenderloin, cut into 3/4-inch cubes
1/4 cup hoisin sauce
1/4 cup ketchup
1 tablespoon minced jalapeno chile
Salt and pepper, to taste
1 small pineapple, peeled, cored and cut into 1-inch cubes

Combine hoisin sauce, ketchup and jalapeno; set aside. Season pork cubes with salt and pepper. Thread pork onto skewers; grill over direct heat for about 4 minutes, turn and glaze with hoisin mixture.

Continue cooking on grill until pork browns, about 8-10 minutes total cooking time. Skewer pineapple and grill, glazing with hoisin mixture as well, for about 5 minutes.

Baked Chicken with Provolone and Ziti


2 Boneless chicken breasts
1/2 teaspoon Basil
1/2 teaspoon Dill
1/2 teaspoon Garlic powder
1/4 teaspoon Parsley
3 cups Prego sauce or your own
2 large Slices provolone cheese
Ziti, make the amount you think you will eat!

Put the chicken breasts in a baking pan, sprayed with a non-stick spray. Sprinkle herbs on top of chicken breasts. Bake uncovered at 350F for 1 hour.

Meanwhile, heat the sauce and cook the ziti separately (cook ziti according to directions on the box). Once the ziti is cooked and drained, return to the saucepan and put a pat of margarine or butter in it. Mix well, and pour into another 1 1/2 qt sprayed baking dish. When the chicken is finished baking, put it on top of the ziti, and sprinkle with Parmesan cheese. Pour the sauce on top of all and place the cheese on top of the chicken. Put under the broiler until the cheese is melted and bubbly.

Oldenberg Grill`s Tuscan Chicken Recipe


1 (10-ounce) skinless, boneless whole marinated chicken breast
1 cup vegetable oil
1/2 cup OPB beer (Oldenberg brand)
1/4 cup white vinegar
1 1/2 teaspoon salt
3/4 teaspoon pepper
1 1/8 teaspoon sugar
3/4 teaspoon chopped onion
2 tablespoons herb butter (see note)
1/4 cup sun-dried tomatoes, chopped
1 ounce goat cheese
1/4 cup loose-packed chopped basil

Grill marinated chicken breast until done (internal temperature should register 170 degrees on insta-read thermometer). Place cooked chicken on serving plate. Top with herb butter, sun-dried tomatoes, goat cheese and fresh chopped basil. Serve immediately.

Note: Herb butter is butter that has been seasoned with dried herbs, to taste. When I tested the recipe, I used 2 tablespoons butter and 1/8 teaspoon each of thyme, basil and oregano.


Place all ingredients in a bowl and stir to combine. Add chicken and marinate at least 24 hours. Makes about 1 3/4 cups marinade.

Monday, June 29, 2009

Yachtsman Steakhouse Grilled Pork Chops Copycat Recipe


4 center cut or loin pork chops --3/4" thick, about 10 oz. ea.
1 teaspoon each salt and pepper
1 tablespoon butter
12 ounces shiitake mushrooms -- sliced
2 bags fresh spinach -- (10 oz. ea.)
***Port Wine Sauce:***
1 teaspoon cold butter PLUS
1 tablespoon cold butter
1/4 cup minced sweet onion
1/2 cup balsamic vinegar
1/2 cup port wine

1. Heat barbecue grill, ridged grill pan or broiler. Season chops with 1/4 teaspoon each of the salt and pepper.

2. Grill or broil chops 10-15 minutes, turning once, until barely pink when cut near the bone.

3. While chops cook, heat 1 tablespoon butter in a large skillet over medium-high heat. Add mushrooms and saut� about 5 minutes. Add spinach, a handful or two at a time, and stir just until wilted.

Season with remaining 3/4 teaspoon each salt and pepper. Set aside until chops are done.

4. Port Wine Sauce: Melt the 1 teaspoon butter in a medium saucepan. Add onion and saut� until translucent. Add vinegar and simmer until syrupy, about 6 minutes. Add wine and simmer until reduced by about half. Remove from heat; swirl in remaining 1 tablespoon butter. Pour into a sauce boat.

5. To serve: Divide spinach among 4 dinner plates. Place chops and mushrooms on the side or on top. Serve sauce at the table.