How to Make Easy Meals

Archive for the ‘Main Dish’ Category

Ingredients:

1 cup pecans, finely chopped
1/2 teaspoon season salt
1/4 teaspoon pepper
4 (6 ounce each) chicken breasts, cut in strips
2 tablespoons butter, melted

Instructions:

Preheat oven to 350 degrees. Place the pecans in a shallow baking pan.  Sprinkle with the salt and pepper.  Place the butter into another shallow pan.  Dip the chicken strips in the butter and then roll in the pecans.  Be sure the chicken strips are completely covered. Line a cookie sheet with aluminum foil. Place the coated chicken strips in a single layer on the prepared cookie sheet.  Bake 25 minutes.

Ingredients:

1/4 cup orange juice
2 tablespoons lime juice
2 tablespoons vegetable oil
2 tablespoons steak seasoning
1 1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
4 1 1/2 lb sirloin steaks, trimmed

Instructions:

Place the orange juice, lime juice and vegetable oil in a large zip lock bag.  In a small bowl combine the steak seasoning, oregano and cumin.  Rub seasoning mixture on both side of the steak.  Any remaining seasoning can be added to the juice mixture in the zip lock bag.  Place the steaks in the bag and seal.  Refrigerate 1 hour.  Be sure to turn the bag a few times to marinate all sides of the steaks well.  Remove the steaks and discard the marinate.  Heat grill to medium high.  Grill steaks 6-8 minutes on each side or until desired doneness is reached. Can be served with some grilled lemon, lime or oranges slices as a garnish.

Ingredients:

1 1/2 cup apple butter, divided
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 pound ground chuck
1 large Granny Smith apple, sliced into 1/2 inch rings
1 large sweet onion, sliced into 1/4 inch rings
Butter flavor no stick cooking spray
4 slices processed cheese
4 onion rolls

Instructions:

In a large bowl stir 1/2 cup of the apple butter, Worcestershire sauce, salt and pepper together well.  Crumble the uncooked ground chuck into the bowl with the apple butter mixture.  Coat the meat well.  Make 4 patties.  Brush the apple and onion slices with the remaining apple butter.  Spray the grill grate with the butter non stick cooking spray.  Heat the grill to medium high heat.  Place the patties, apples and onions on the grill and cover.  Grill about 5 minutes per side.  When done the meat will no longer be pink and the apples and onions should be tender.  Remove the apples and onions.  Place a slice of cheese on the top of each patty.  Recover and cook an additional 1 minute.  Remove the patties. Lightly coat the inside of the onion rolls with the cooking spray.  Place on the grill for about 1 minute to toast.  Remove the rolls.  Place a patty on each roll and top with the apple and onion slices.

Ingredients:

4 pounds pork ribs, cut into serving-size pieces
1 onion
1 bay leaf
2 cups chopped, peeled peaches (1 pound)
1 can condensed tomato soup (10 3/4 ounces)
1/2 cup light corn syrup
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup cooking oil
1 Tablespoon dry mustard
1 Tablespoon Worcestershire sauce
1-1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Instructions:

Add two inches of water to 5 quart cooking pot and place ribs inside.  Add the onion and bay leaf and boil. Reduce heat; cover pot and simmer about for one hour or until the ribs are tender.  Drain the ribs. Preheat grill to medium high.  Place ribs on the grill fat side up; cover and cook for one hour. Combine remaining ingredients in a saucepan and mix well.  Stirring constantly, bring to a boil.  Reduce heat and simmer for approximately 30 minutes, or until mixture has thickened.  Stir mixture two to three times while simmering.  Once ribs have grilled, brush with sauce and grill until well done, brushing sauce throughout grilling.  Use any remaining sauce to top ribs once ready to serve.

Ingredients:

12 single baby rib lamb chops, frenched (2 to 2 1/2 pounds)
1/2 cup extra virgin olive oil
5 minced garlic cloves
2 Tablespoons minced fresh rosemary
2 Tablespoons minced fresh mint
1 Tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper

Instructions:

Arrange lamb chops in a 9X 13″ baking dish. Combine, garlic, oil, mint, rosemary, lemon juice, salt and pepper in a bowl to create sauce.  Cover both sides of lamb chops with sauce.  Cover and refrigerate for 4 hours.  When finished marinating, preheat oven broiler and place lamb chops on broiler pan.  Cook until brown on the outside, approximately 3 minutes, flip and cook approximately 3 additional minutes.

Tip:  Goes great with Minted Cucumber Relish Recipe.   You can alternatively marinate at room temperature for 30 minutes in place of the 4 hours in refrigerator.  You can also grill instead of broiling.