Archive of ‘Main Dishes’ category

Shrimp Scampi

Large shrimp cooked with olive oil, butter, lemon juice and lots of garlic, and served with pasta… does that sound good to you? If it does, then you will LOVE this recipe for Shrimp Scampi!Shrimp Scampi / The Grateful Girl Cooks! Easy and delicious... this meal is ready in under 30 minutes!
Did you know that in the United States we have “National Shrimp Scampi Day”? It is celebrated each year on April 29th. Who knew?  I recently found this recipe from celebrity chef Ina Garten and decided to try it with some shrimp I had pulled out of our freezer. I’d made shrimp scampi many times before, using a different recipe, but decided this one was the winning ticket, so I wanted to share on my blog! It is light… and DELICIOUS!!!! Did I mention that it’s really easy to make?  Here’s how:

Place a little bit of vegetable oil into a large pot of boiling water.  Add the pasta and 1 Tablespoon salt. Cook per package instructions. While pasta is cooking, cook the shrimp.

Shrimp Scampi / The Grateful Girl Cooks!

To prepare the shrimp, melt butter and olive oil in large skillet over medium-low heat. Add the minced garlic and cook for 1 minute, stirring often to prevent the garlic from burning.

Shrimp Scampi / The Grateful Girl Cooks!

Add shrimp, 1½ teaspoons salt, and ground black pepper to the skillet.

Shrimp Scampi / The Grateful Girl Cooks!

Cook, stirring often (and cooking both sides), for a total of about 5 minutes, until the shrimp turn pink in color.

Shrimp Scampi / The Grateful Girl Cooks!

Add chopped parsley, lemon zest, lemon slices, lemon juice, and red pepper flakes. Stir well, to fully combine ingredients. (sorry photo is a bit blurry… must have been in a hurry to eat!)

Shrimp Scampi / The Grateful Girl Cooks!

By now the pasta should be done cooking. Drain cooked pasta, then place back into the pot.  Add the shrimp and sauce to the pasta.  Mix ingredients well, so that pasta is coated with sauce. Serve while hot… and enjoy the wonderful flavors of this classic Italian dish! The recipe as written makes 3 large servings or 4 slightly smaller servings.

Shrimp Scampi / The Grateful Girl Cooks! Easy and delicious... this meal is ready in under 30 minutes!

Shrimp Scampi / The Grateful Girl Cooks! Easy and delicious... this meal is ready in under 30 minutes!

The shrimp tastes wonderful, due in part to the freshly squeezed lemon juice and zest, plus the flavorful minced garlic! I have a hunch you will absolutely LOVE this meal!  My husband and I had the leftovers the next day for lunch, and they tasted just as good as the night before!  Hope you will consider giving this recipe a try… it’s quick, easy and so incredibly good!

Shrimp Scampi / The Grateful Girl Cooks!

Recipe Source:  http://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe3-1916619

Shrimp Scampi
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Entree
Serves: 3 servings
Ingredients
  • Vegetable oil
  • 1 Tablespoon salt + 1½ teaspoons (divided)
  • ¾ pound linguini or spaghetti
  • 3 Tablespoons butter
  • 2½ Tablespoons olive oil
  • 1½ Tablespoons minced garlic (approx 4 large cloves)
  • 1 pound large shrimp, peeled and deveined
  • ¼ teaspoon ground black pepper
  • ⅓ cup chopped fresh parsley leaves
  • Grated zest from ½ large lemon
  • ⅓ cup fresh squeezed lemon juice (approx. 2-3 lemons)
  • ¼ lemon, thinly sliced into rounds
  • ⅛ teaspoon hot red pepper flakes
Directions
  1. Place a little bit of vegetable oil into a large pot of boiling water. Add the pasta and 1 Tablespoon salt. Cook per package instructions. While pasta is cooking, cook the shrimp.
  2. To prepare shrimp, melt butter and olive oil in large skillet on medium-low heat. Add the minced garlic and cook for 1 minute, stirring often to prevent the garlic from burning.
  3. Add shrimp, 1½ teaspoons salt, and ground black pepper to the skillet. Cook, stirring often (and cooking both sides), for a total of about 5 minutes, until the shrimp turn pink in color. Remove skillet from the heat. Add chopped parsley, lemon juice, lemon slices, lemon zest, and the red pepper flakes. Stir well, to fully combine ingredients.
  4. By now the pasta should be done cooking. Drain pasta, then place pasta back into the pot. Add the shrimp and sauce to the pasta right away. Toss ingredients well, so that pasta is coated with sauce. Serve hot, and enjoy!

Here’s one more to pin on your Pinterest boards!Shrimp Scampi / The Grateful Girl Cooks! Easy and delicious... this meal is ready in under 30 minutes!

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Easy Chicken Salad For Sandwiches

Do you enjoy chicken salad?  Well today I want to share with you a recipe for Easy Chicken Salad For Sandwiches! I enjoy having chicken salad made up and ready in the fridge during hot summers, so I can easily make a great tasting sandwich for my family any time I want to!Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!
I found this recipe on a website that I enjoy called “A Family Feast”.  Martha and her husband Jack (the bloggers/cooks) have a wonderful website, FB page and Pinterest page that feature lots of great recipes. I highly recommend their website (see recipe source below)!

The recipe is a copycat version of a brand of chicken salad marketed and sold on the East Coast.  While I have never tasted the original Willow Tree Chicken Salad, I found this recipe to be almost identical (minus the brown sugar and garlic powder) to the recipe my Mom has been making for years, so I decided to test this version out!  YUM!

The chicken salad is very flavorful, not too “mayonnaise-y” (new word!) once ingredients are mixed together, and is inexpensive and very easy to prepare.  The recipe makes 4-6 servings, depending on how much chicken salad you use for each sandwich, and it tastes GOOD. If you want to cut out some carbs and not use bread, simply place the chicken salad between lettuce leaves and roll up like a burrito to eat!   Here’s how to make this tasty chicken salad:

The recipe calls for cooked boneless, skinless chicken breast.  I simply boiled the chicken breasts in water until done (took the easy peasy way), but however you cook the chicken is up to you.  Once the chicken is cooked, I placed the chicken breasts in my stand mixer (with the paddle attachment on). I shredded the chicken on medium speed until finely shredded. If you want to shred the chicken by hand instead of using a mixer, simply use two forks.

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

This is how it looked once done… a nice big bowl of finely shredded chicken, and it only takes a couple of minutes!

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

Add the rest of the ingredients to the shredded chicken (celery, onion, brown sugar, garlic powder, salt and pepper).

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

Stir all ingredients well, until thoroughly blended. Take a bite; add additional salt and/or pepper, to suit your taste. Cover salad with plastic wrap, and refrigerate until ready to serve.

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

When ready to make sandwiches, place the chicken salad on top of lettuce leaves on sandwich bread, and serve! That’s it!  Pretty easy, right? Keep leftovers covered in refrigerator for up to 3-4 days.

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

I sure do love summer in Oregon!  It is such a blessing to have warmth, sunshine, and blue skies, especially after the wettest, gloomiest Winter and Spring I can recall in several years!  Having this chicken salad pre-made and ready for a quick sandwich is a welcome thing in our home, so we can be outside more,  enjoying the spectacular beauty of the Pacific Northwest!

Have a great day!

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

Recipe Source: http://www.afamilyfeast.com/copycat-willow-tree-chicken-salad/

Easy Chicken Salad For Sandwiches
 
Prep time
Total time
 
As Prepared By:
Recipe type: Sandwich
Serves: 4-6 servings
Ingredients
  • 1 pound cooked chicken breast (boneless/skinless), shredded
  • ¾ cup mayonnaise
  • 3 Tablespoons finely minced celery
  • 3 Tablespoons finely minced onion
  • 1 Tablespoon brown sugar
  • ⅛ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt (+ more to taste, as desired)
Directions
  1. Place cooked boneless, skinless chicken breasts in a stand mixer (with paddle attachment on). Shred chicken on medium speed until finely shredded. If you want to shred by hand instead of using a mixer, use two forks.
  2. Add the rest of the ingredients to the shredded chicken (celery, onion, brown sugar, garlic powder, salt and pepper). Stir all ingredients well, until thoroughly blended. Take a bite; add additional salt and/or pepper, as desired. Cover salad with plastic wrap, and refrigerate until ready to serve.
  3. When ready to make sandwiches, place the chicken salad on top of lettuce leaves on sandwich bread, and serve! Keep leftover chicken salad covered in refrigerator for up to 3-4 days.
Notes
Prep time does not include cooking time for chicken. I simply boiled the chicken in water until done, but however you pre-cook chicken is your choice.

Here’s one more to pin on your Pinterest boards!Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

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Cranberry Chicken

If you’re looking for a completely simple, yet delicious new chicken recipe to try, may I suggest this one for Cranberry Chicken? Cranberry Chicken / The Grateful Girl Cooks! You only need less than 10 minutes of prep before baking this delicious chicken dish!
Chicken breasts are layered with whole cranberry sauce, onion soup mix, chopped pecans, dried cranberries, then topped with Catalina salad dressing in this strange-sounding recipe (that was my reaction the first time I saw the ingredient list), and baked until done, then served atop steamed rice.  Guess what? The ingredients may sound a bit odd, but the finished chicken dish tastes really good!

This meal takes less than 10 minutes of prep work (how great is THAT?)… it’s really just layering ingredients and baking.  Here’s how to make this dish:  First, spray a 9×13 baking pan with non stick spray. Place chicken breasts in pan in a single layer.

Cranberry Chicken / The Grateful Girl Cooks!
Spread whole cranberry sauce evenly over chicken breasts.

Cranberry Chicken / The Grateful Girl Cooks!
Sprinkle onion soup mix evenly over cranberry sauce.

Cranberry Chicken / The Grateful Girl Cooks!
Sprinkle chopped pecans evenly over soup mix.

Cranberry Chicken / The Grateful Girl Cooks!
Sprinkle dried cranberries evenly over pecans.

Cranberry Chicken / The Grateful Girl Cooks!
Pour bottle of Catalina dressing evenly over pecans.  I used my own Homemade Catalina Salad Dressing, but a regular sized bottle of store bought dressing works perfectly!

Cranberry Chicken / The Grateful Girl Cooks!
Lightly cover pan with aluminum foil. Bake at 350 degrees for 45 minutes. Remove aluminum foil, and continue baking for an additional 15 minutes. This is what the chicken looked like when it was done and came out of the oven.

Cranberry Chicken / The Grateful Girl Cooks!
Serve chicken pieces on top of hot cooked rice on individual serving plates (or a serving platter). Spoon some of the extra sauce over the top of the chicken for added flavor.

Cranberry Chicken / The Grateful Girl Cooks!

That’s it!  It really is such an easy recipe to prepare!  We enjoyed trying this chicken dish, and hope you will, too! My husband said it reminded him of Thanksgiving (must be those cranberries!).  Have a wonderful day, and remember… be kind, and seek to encourage those whom you encounter today – there’s no telling what hardship or troubles they might be facing, and YOU could be the ONE person who makes a difference in their day!

Cranberry Chicken / The Grateful Girl Cooks!

Recipe Source:  https://favfamilyrecipes.com/cranberry-chicken/

Cranberry Chicken
 
Prep time
Cook time
Total time
 
Quick, easy, and delicious accurately describes this delicious chicken dish, which features chicken breasts, whole cranberry sauce, pecans, etc..
As Prepared By:
Recipe type: Entree
Serves: 6 servings
Ingredients
  • 3 large boneless, skinless chicken breasts, cut in half horizontally (or 6 small breasts)
  • 1 can whole berry cranberry sauce
  • 1 envelope dry onion soup mix
  • 1 cup chopped pecans
  • 1 cup dried cranberries
  • 1 bottle Catalina dressing
  • Cooked white or brown rice (to serve with chicken on top)
Directions
  1. Spray a 9x13 or 10x12 baking pan with non stick spray. Place chicken in pan in single layer.
  2. Spread cranberry sauce evenly over chicken breasts. Sprinkle onion soup mix evenly over cranberry sauce. Sprinkle chopped pecans evenly over soup mix. Sprinkle dried cranberries evenly over pecans. Pour bottle of Catalina dressing evenly over pecans.
  3. Lightly cover pan with aluminum foil. Bake at 350 degrees for 45 minutes. Remove aluminum foil, and continue baking for an additional 15 minutes.
  4. Place chicken pieces on top of hot cooked rice on individual serving plates (or a serving platter). Spoon some of the extra sauce over the top of the chicken for added flavor. Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Cranberry Chicken / The Grateful Girl Cooks! You only need less than 10 minutes of prep before baking this delicious chicken dish!

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West African Chicken and Peanut Stew

I recently made a (new to us) recipe for West African Chicken and Peanut Stew, and decided to share the recipe on my blog, because it is a tasty, filling, easy to prepare, and unique dish that I think you will enjoy!West African Chicken and Peanut Stew / The Grateful Girl Cooks!
When I first found the recipe in an old Bake-Off Contest cookbook from 1994, I wasn’t so sure that I wanted to try it… I just wasn’t sure of the flavor combos in this recipe … but I tried it anyway, and we really enjoyed it!  (Here’s an interesting tidbit:  The original recipe called the peanuts “groundnuts”, because that is what a peanut is called on the western coast of Africa… who knew?)

This dish contains chicken, sweet potatoes, corn, white beans and onions, and is cooked in a tomato and peanut butter sauce with a few spices to give it a bit of “zing”.  I know what you’re probably thinking right about now after reading the ingredients… whaaaat? That was my first gut reaction, as well. BUT… trust me, this actually is a wonderful, flavor-filled thick stew, and because you serve it over rice, it’s very filling, too!  Here’s how to make it:

Heat oil in a large 4 quart heavy bottomed pan on medium-high heat. Once oil is hot, add cubed chicken breast. Cook, stirring often until chicken is cooked through and no longer pink.

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

Add chopped onion and garlic to pan. Cook, stirring frequently for about 3 minutes, being careful to not let the garlic burn.

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

Add diced tomatoes (undrained), white beans, corn, and cubed raw sweet potato to pan. Stir to combine.

West African Chicken and Peanut Stew / The Grateful Girl Cooks!
Add water, peanut butter, tomato paste, and remaining spices to pan. Stir to combine.  Bring mixture to a boil.

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

Once mixture boils, reduce heat to low, cover pan and cook stew for 30 minutes (sweet potato should be tender). Stir occasionally. If stew is too thick, add just a bit more water.

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

When stew is done, serve over hot white or brown rice. Garnish each serving with chopped fresh parsley and a few chopped peanuts (optional), and serve hot.  The recipe makes 8 (1½ cup) servings.  That’s it!

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

I truly was pleasantly surprised at how good this chicken dish was. My husband really loved it, too!  Sure hope you will consider this unique dish, and trust you will enjoy it! Have a great day…

West African Chicken and Peanut Stew / The Grateful Girl Cooks!Recipe Adapted From: Pillsbury Classic Cookbooks- Bake-Off Coking & Baking Contest, published March 1994, The Pillsbury Company, page 28.

West African Chicken and Peanut Stew
 
Prep time
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Total time
 
Chicken, beans, tomatoes, corn and sweet potato in a peanut based sauce are featured ingredients in this unique and filling stew, popular on the west coast of Africa.
As Prepared By:
Serves: 8 servings
Ingredients
  • 2 boneless skinless chicken breasts, cut into ½ inch pieces
  • 1 Tablespoon peanut oil or vegetable oil
  • 1 medium brown onion, chopped
  • 1 garlic clove, minced
  • 1 (28 oz.) can diced tomatoes, undrained
  • 1 can (15.5 oz) Great Northern or Cannelini beans
  • 1 can (12 or 15.5 oz) whole kernel corn, drained
  • 1 sweet potato, peeled and chopped
  • ¾ cup water
  • ⅓ cup peanut butter
  • 1 Tablespoon tomato paste
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon ground ginger
  • ½ teaspoon cayenne pepper
  • 3 cups hot cooked white or brown rice
Directions
  1. Heat oil in a large 4 quart heavy bottomed pan on medium-high heat. Once oil is hot, add cubed chicken breast. Cook, stirring often until chicken is cooked through and no longer pink.
  2. Add chopped onion and garlic to pan. Cook, stirring frequently for about 3 minutes, being careful to not let the garlic burn.
  3. Add diced tomatoes (undrained), white beans, corn, and cubed raw sweet potato to pan. Stir to combine.
  4. Add water, peanut butter, tomato paste, and remaining spices to pan. Stir to combine. Bring mixture to a boil.
  5. Once mixture boils, reduce heat to low, cover pan and cook stew for 30 minutes (sweet potato should be tender). Stir occasionally. If stew is too thick, add just a bit more water.
  6. When stew is done, serve over hot white or brown rice. Garnish each serving with chopped fresh parsley and a few chopped peanuts (optional), and serve hot. The recipe makes 8 (1½ cup) servings.

Here’s one more to pin on your Pinterest boards!West African Chicken and Peanut Stew / The Grateful Girl Cooks!

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Chicken and Broccoli Alfredo Stuffed Shells

If you like chicken and broccoli, you will LOVE these Chicken and Broccoli Alfredo Stuffed Shells! Such a “comfort food” dish… with cheesy Alfredo sauce coating the chicken and broccoli inside jumbo sized pasta shells! Yum!Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

There are so many ways to enjoy stuffed pasta shells, and this recipe caught my attention.  How can you go wrong with pasta, chicken, broccoli, AND cheesy Alfredo sauce?  We really enjoyed this fairly simple to prepare dinner.   We also enjoyed finishing off the leftovers the next day!  Here’s how to make these delicious stuffed shells:

Prepare the jumbo pasta shells by cooking according to the package directions. Cook until the pasta is al dente, then drain and place pasta shells on a large baking sheet to cool, separating them so they don’t stick together while cooling. Set aside.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

While pasta is cooking/cooling, prepare the Alfredo sauce by combining butter, garlic, heavy whipping cream and milk in a pan on medium heat. Stir together ingredients and bring them to a low simmer (do NOT boil).  Place the egg yolks in a small bowl, beat until blended, then temper the eggs (this slowly raises the temperature of the egg yolks to prevent them from scrambling when they hit the simmering hot Alfredo sauce). To temper the eggs, add a spoonful of the hot Alfredo sauce to the egg yolks, whisking the mixture as you add. Repeat the process with several more spoonfuls, one at a time, whisking each spoonful into the eggs. Once you have done this, slowly drizzle the egg yolk mixture into the Alfredo sauce, whisking as you add.  Stir mixture well to combine, then remove pan from the heat.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

After pan has been removed from heat, stir in 1/2 cup of mozzarella cheese and the Parmesan cheese. Stir to combine.  Season to taste, with salt and black pepper. Set aside.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

In a large mixing bowl, combine shredded/chopped chicken, chopped steamed broccoli and 1/2 cup of the Alfredo sauce. Stir to combine.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

To assemble: Place a couple spoonfuls of Alfredo sauce in the bottom of a 9×13 cake pan.  Place a large spoonful of the chicken/broccoli mixture into each pasta shell.  Place filled shells on top of sauce in pan.  Divide remaining sauce over the tops of the pasta shells, then sprinkle with the rest of the mozzarella cheese (1/2 cup).

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

Bake, uncovered in a preheated 350 degree oven for 25 minutes. When done, the cheese sauce will be bubbling up around the shells, and cheese will be melted on top of shells. Remove pan to a wire rack, and let pasta shells cool for a minute before serving.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

Place pasta shells onto individual serving plates and spoon some of the remaining Alfredo sauce over the top.  Sprinkle with dried parsley flakes, if desired… and enjoy this delicious meal!

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

I hope you enjoy trying this stuffed shell recipe. My husband and I really appreciated the leftovers, as well (just as good the second time around).  Have a wonderful day, and strive to be kind. It’s so simple to do… and can really encourage or make an impact on someone who might be hurting.  May God bless you.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

Recipe Adapted From: http://tastesbetterfromscratch.com/chicken-broccoli-alfredo-stuffed-shells/

Chicken and Broccoli Alfredo Stuffed Shells
 
Prep time
Cook time
Total time
 
Chicken and broccoli bake inside jumbo pasta shells atop a delicious creamy Alfredo sauce.
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 1 (12 ounce) box of jumbo pasta shells
  • 3 cups cooked chicken, chopped (rotisserie chicken works well)
  • 1¾ cups chopped/steamed broccoli
For Alfredo Sauce:
  • 3 Tablespoons butter
  • 3 cloves garlic, minced
  • 1 cup heavy whipping cream
  • 1¼ cup whole milk
  • ⅔ cup freshly grated Parmesan cheese
  • ½ cup freshly grated Mozzarella cheese
  • 2 large egg yolks, beaten
  • Salt and black pepper, to taste
Garnish:
  • ½ cup freshly grated Mozzarella Cheese
  • Dried parsley flakes
Directions
  1. Prepare pasta shells according to package directions until pasta is al dente; drain and place pasta shells on baking sheet to cool, separating them so they don't stick together.
  2. While pasta is cooling, prepare Alfredo sauce by combining butter, garlic, heavy whipping cream and milk in a pan set on medium heat. Stir ingredients and bring them to a low simmer (do NOT boil). Place egg yolks in a bowl, beat until blended, then temper the eggs (this slowly raises the temp. of the egg yolks to prevent them from scrambling when they hit the simmering Alfredo sauce). To temper eggs, add a spoonful of the hot Alfredo sauce to the egg yolks, whisking as you add. Repeat process with 3-4 more spoonfuls, one at a time, whisking while adding. Slowly drizzle egg yolk mixture into the Alfredo sauce, whisking as you add. Whisk mixture well; remove pan from heat.
  3. Add ½ cup Mozzarella cheese and Parmesan cheese. Stir. Add salt and pepper; season to taste.
  4. In mixing bowl, combine chicken, cooked broccoli and ½ cup Alfredo sauce. Stir. Place a couple spoonfuls of Alfredo sauce in the bottom of a 9x13 cake pan. Place a large spoonful of the chicken/broccoli mixture into each shell. Place filled shells on top of sauce in pan.
  5. Spoon remaining sauce over the top of the shells; sprinkle with ½ cup mozzarella cheese.
  6. Bake (uncovered) at 350 degrees for 25 minutes. When done, the cheese sauce will be bubbling, and cheese will be melted on top. Remove pan to wire rack; let shells cool a minute before serving. Transfer shells to individual serving plates and spoon remaining Alfredo sauce over the top. Garnish with dried parsley flakes. Serve and enjoy!

Here’s another to pin on your Pinterest boards!Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

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Pan-Seared Salmon with Cilantro Lime Sauce

On my never-ending quest to find great salmon recipes, I recently stumbled upon this super simple and wonderfully delicious recipe for Pan-Seared Salmon with Cilantro Lime Sauce. We really enjoyed the flavors, and I appreciated how easy the salmon was to prepare!Pan-Seared Salmon with Cilantro Lime Sauce / The Grateful Girl Cooks! Absolutely delicious... and ready in about 10 minutes!
The recipe is as simple as pan-searing seasoned salmon fillets, then drizzling the cooked salmon with a creamy cilantro lime sauce… that’s it! (I told you it was EASY!). The entire recipe can be ready and on the table in just about 10 minutes! How’s THAT for convenience?  Here’s how to make this delicious main course:

Take salmon fillets out from refrigeration and let them sit (at room temp.) while you make the cilantro lime sauce.  To make the sauce, all you need to do is place sour cream, chopped green onions, cilantro, garlic, lime juice, sliced garlic, and salt into a food processor or blender. Process the sauce until the cilantro leaves are finely chopped or minced. Set sauce aside while cooking salmon.

Pan-Seared Salmon with Cilantro Lime Sauce / The Grateful Girl Cooks!

Place cumin, coriander, cayenne pepper, salt and pepper in a small bowl, and mix well, to combine the spices.

Pan-Seared Salmon with Cilantro Lime Sauce / The Grateful Girl Cooks!

Pat all sides of salmon fillets dry, using a paper towel. Sprinkle spice mixture evenly over both sides of salmon, lightly rubbing spices into the fish as you go. Use all the spice mix.

Pan-Seared Salmon with Cilantro Lime Sauce / The Grateful Girl Cooks!

Heat olive oil in a large non-stick skillet on medium-high heat. Once oil is hot, place the salmon fillets gently into the hot skillet (with the top side down).  Cook 4 minutes, without moving the salmon. After 4 minutes, the bottom of the salmon should be crispy and golden brown. Carefully turn salmon to other side, and cook for 2-3 minutes (or until cooked through).

Pan-Seared Salmon with Cilantro Lime Sauce / The Grateful Girl Cooks!

Remove salmon from skillet and transfer to individual serving plates. Drizzle the cilantro lime sauce over the top of the salmon.

Pan-Seared Salmon with Cilantro Lime Sauce / The Grateful Girl Cooks!

Garnish each piece of salmon with a sprig of cilantro.  Serve… and enjoy the wonderful taste! See how very easy, quick, and effortless it is to make this tasty main dish?

Pan-Seared Salmon with Cilantro Lime Sauce / The Grateful Girl Cooks!

This would be a great way to serve a healthy meal on a busy evening or after a long day at work… in no time at all. Hope you’ll give this recipe a try. I’m confident you will enjoy it!

Pan-Seared Salmon with Cilantro Lime Sauce / The Grateful Girl Cooks!

Recipe Source: http://www.cookingclassy.com/skillet-seared-salmon-with-creamy-cilantro-lime-sauce/

Pan-Seared Salmon with Cilantro Lime Sauce
 
Prep time
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Pan-seared salmon pairs well with a creamy cilantro lime sauce, and the best part? This delicious dish is ready in about 10 minutes!!!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
For salmon:
  • 2 Tablespoons olive oil
  • 4 (6 ounce) skinless salmon fillets (1" thick)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ⅛-1/4 teaspoon cayenne pepper (to taste)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
For Cilantro Lime Sauce:
  • ½ cup sour cream
  • 2 green onions, roughly chopped
  • ½ cup packed cilantro (mostly leaves)
  • 1½ Tablespoons fresh squeezed lime juice
  • 1 clove garlic, peeled/sliced thinly
  • ¼ teaspoon salt
Directions
  1. Take salmon fillets out from refrigeration and let them sit (at room temp.) while you make cilantro lime sauce. To make the sauce, place sour cream, chopped green onions, cilantro, garlic, lime juice, sliced garlic, and salt in a food processor or blender. Process the sauce until the cilantro leaves are finely chopped or minced. Set sauce aside while cooking salmon.
  2. Place cumin, coriander, cayenne pepper, salt and pepper in a small bowl, and mix well, to combine spices. Pat all sides of salmon fillets dry, using a paper towel. Sprinkle spice mixture evenly over both sides of salmon, lightly rubbing spices into the fish as you go. Use all the spice mix.
  3. Heat 2 Tablespoons olive oil in a large non-stick skillet on medium-high heat. Once oil is hot, place the salmon fillets gently into hot skillet (with top side down). Cook 4 minutes, without moving the salmon. After 4 minutes, the bottom of the salmon should be crispy and golden brown. Carefully turn salmon to other side, and cook for 2-3 minutes (or until cooked through).
  4. Remove salmon from skillet and transfer to individual serving plates. Drizzle the cilantro lime sauce over the top of the salmon. Garnish each piece of salmon with a sprig of cilantro. Serve, and enjoy!

Here’s one more to pin to your Pinterest boards!Pan-Seared Salmon with Cilantro Lime Sauce / The Grateful Girl Cooks! Absolutely delicious... and ready in about 10 minutes!

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Pineapple Coconut Shrimp Kabobs

I recently made Pineapple Coconut Shrimp Kabobs to serve alongside some grilled tri-tip we had for dinner!  Hooray for homemade surf and turf! The shrimp (marinated in a coconut milk and citrus sauce), pineapple chunks, and red and green bell peppers are cooked on skewers on the BBQ grill and taste fantastic!Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!
The “recipe” is very easy to prepare. The shrimp will need to marinate in a coconut milk citrus sauce for at least 1-2 hours. I made the citrus sauce (marinade) up early in the day, and let the shrimp marinate in the refrigerator until I was ready to thread the skewers and cook the dish.   Once that is done, the shrimp kabobs only take about 10 minutes to prepare the kabob skewers and 5 minutes to cook on the grill.

Here’s how to make these delicious kabobs: Place the canned coconut milk (stir it well), Tabasco sauce, soy sauce, orange juice and lime juice in a medium-sized bowl. Stir to combine. Reserve a little bit of the citrus sauce in a separate cup to brush on the kabobs while grilling, if desired).  Add peeled and deveined shrimp; turn to completely coat shrimp with sauce. Cover and refrigerate for 1-2 hours (or more), turning shrimp occasionally. (Note: I cut the recipe in half since it was only for my husband and I, so my photos reflect that).

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!
**Tip – I pan-seared the bell pepper pieces in a medium-high heat “dry” skillet (no oil) before threading them onto the skewers, but this an optional step (only took 3-4 minutes). Because the shrimp cook so very quickly once added to the grill, I like to have the peppers cooked just a bit BEFORE they go on to the grill.  You don’t have to do this step, but it helps to really make sure the bell peppers get cooked through so they are not totally crispy when served.

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!

I used metal skewers for the kabobs, but if you will be using wooden skewers, be sure to soak them in water for at least half an hour before threading the shrimp, fruit, veggies, etc., so they won’t catch fire on the grill.

Remove the shrimp from the marinade , and thread the skewers, alternating the shrimp with red and green bell peppers and pineapple chunks.  Heat BBQ grill up to a medium-high heat. Brush the grill with oil, then put the kabobs onto the hot grill.  Cook the kabobs for 3 minutes, brushing with the reserved sauce, if desired.

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!
Turn the skewers over and cook the other side of the kabobs for 2-3 minutes, until shrimp turn pink and are cooked through.

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!

When the shrimp are done, remove skewers from grill and place onto serving plate. If desired, garnish the serving plate with chopped fresh cilantro leaves and sliced green onions.

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!

Serve with the shrimp, etc. still on the skewers, or remove food from skewer (your choice) and serve while hot.

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!

This dish is extremely easy to prepare, light in calories, looks great on the plate, and tastes really, really good! I hope you will consider trying this recipe, and trust you will enjoy it, as we did!

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!

Recipe Source: http://www.wellplated.com/coconut-pineapple-shrimp-skewers/

Pineapple Coconut Shrimp Kabobs
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Entree
Serves: 4 Servings
Ingredients
For Citrus Marinade:
  • ½ cup coconut milk
  • 4 teaspoons Tabasco Original Red Sauce
  • 2 teaspoons soy sauce
  • ¼ cup fresh squeezed orange juice
  • ¼ cup fresh squeezed lime juice (approx. 2 limes)
For Kabobs:
  • 1 pound large (31-40 count) shrimp, peeled/deveined (fresh or frozen)
  • ¾ pound 1 inch pineapple chunks (fresh or canned)
  • Red and green bell peppers (seeded, cut into 1-2 inch chunks)
  • Oil, for grilling
  • Fresh chopped green onion, for garnish
  • Fresh chopped cilantro, for garnish
Directions
  1. Place canned coconut milk (stir it well), Tabasco sauce, soy sauce, orange juice and lime juice in a medium-sized bowl. Stir well, to combine. Reserve a little bit of the citrus marinade in separate cup to brush on the kabobs while grilling.
  2. Add peeled and deveined shrimp to medium bowl with marinade; turn to completely coat. Cover and refrigerate for 1-2 hours (or more, if desired), turning the shrimp occasionally.
  3. If desired, pan-sear bell pepper pieces in a medium-high heat "dry" skillet (no oil) before threading them onto the skewers (optional - cook about 3 minutes). It helps to do this BEFORE the peppers go on the grill, to ensure they are cooked through, since the shrimp cook so quickly.
  4. Remove shrimp from marinade and thread the skewers, alternating the shrimp with red and green bell peppers and pineapple chunks. Heat BBQ grill to a medium-high heat level. Lightly brush the grill with oil, then put the kabobs onto the grill. Cook the kabobs for 3 minutes, brushing with the reserved sauce. Turn the skewers over and cook the other side of the kabobs for 2-3 minutes, until shrimp turn pink and are cooked through. When the shrimp are done, remove skewers from grill and place onto serving platter. Garnish the serving platter with sliced green onions and chopped fresh cilantro leaves. Serve kabobs still on the skewers, OR remove/slide food from skewers onto individual plates and serve while hot. Enjoy!
Notes
I used metal skewers for the kabobs, but if you will be using wooden skewers, be sure to soak them in water for at least half an hour before threading the shrimp, fruit, veggies, etc., so they won't catch fire on the grill.
Note: If using canned coconut milk (as I did), you will have some extra. It freezes well, so you can save it to use on another recipe or the next time you make THIS recipe!

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EASY CHEESY Penne Pasta And Spinach Bake

This EASY CHEESY Penne Pasta and Spinach Bake may not be the poster child for “Good-Looking” meals, but what it lacks in looks, it makes up for in TASTE! This meatless pasta dish, with three Italian cheeses, tastes wonderful, and is incredibly easy to prepare!EASY CHEESY Penne Pasta and Spinach Bake / The Grateful Girl Cooks!
I came up with this simple recipe one day while brainstorming what to make for dinner. After taking stock of what I had in my refrigerator and pantry, I decided to make this recipe using what I already had in the house. The results? A really good, SIMPLE to prepare meal!  Since I was creating a meal off the top of my head, I didn’t document the process too well with photos.  So these photos are just to give you an idea… trust me, the meal tastes a LOT better than it looks in these pictures.

The recipe is very straightforward.  Penne pasta is cooked and drained, then spaghetti sauce (flavor/variety of your choice-homemade or store-bought), three cheeses (mozzarella, Parmesan and ricotta), garlic powder and fresh chopped spinach  are added and mixed together.  The pasta is then placed into a 9×13 pan that has been sprayed with a non-stick spray.

EASY CHEESY Penne Pasta And Spinach Bake / The Grateful Girl Cooks!

The pasta is then topped with additional mozzarella and Parmesan cheeses.

EASY CHEESY Penne Pasta And Spinach Bake / The Grateful Girl Cooks!

Pasta is baked (covered with aluminum foil) for 20 minutes, then foil is removed and continues baking for 5 more minutes (uncovered). That’s it!  Serve the pasta hot… and enjoy! It may not be the most “appetizing” looking photo I’ve ever taken, but it really is GOOD!

EASY CHEESY Penne Pasta And Spinach Bake / The Grateful Girl Cooks!

Hope you will give this recipe a try! It is filling, filled with flavor, and is a cinch to prepare!  The leftovers were good, too!

EASY CHEESY Penne Pasta And Spinach Bake / The Grateful Girl Cooks!

EASY CHEESY Penne Pasta And Spinach Bake
 
Prep time
Cook time
Total time
 
Penne Pasta is baked with spaghetti sauce, three cheeses, and fresh spinach in this easy, tasty, and filling casserole.
As Prepared By:
Recipe type: Casserole
Serves: 4-6 servings
Ingredients
  • ¾ pound penna pasta
  • Marinara sauce (homemade or use a jar of sauce-need enough for 4 servings)
  • 1 cup grated mozzarella
  • ½ cup grated Parmesan cheese
  • ½ cup Ricotta cheese
  • ½ teaspoon garlic powder
  • 1½ cups chopped fresh spinach
  • Additional Mozzarella and Parmesan cheese for topping casserole (1/4 cup each)
Directions
  1. Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray.
  2. Cook pasta according to package directions. Drain. Place pasta in large mixing bowl.
  3. Add spaghetti sauce, mozzarella, Parmesan and ricotta cheeses, fresh chopped spinach, plus garlic powder. Stir into pasta until ingredients are fully coated and combined.
  4. Pour pasta into prepared 9x13 pan. Add additional mozzarella and Parmesan cheeses to top.
  5. Cover pan with aluminum foil and bake at 350 degrees for 20 minutes. Remove foil and cook for 5 more minutes. Remove pan from oven and serve pasta immediately.
Notes
Number of servings will depend on the size portion you serve.

Here’s one more to pin on your Pinterest boards!EASY CHEESY Penne Pasta and Spinach Bake / The Grateful Girl Cooks! EASY to prepare, delicious and filling, this simple casserole features 3 Italian cheeses!

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One Pan Greek Chicken And Orzo

If you enjoy the convenience of one pot meals, I’m sure you will LOVE this recipe for One Pan Greek Chicken And Orzo… a delicious, flavor-filled dish that’s ready to eat in 30 minutes!One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!
My husband and I just returned from a week in Hawaii, and truthfully, I wasn’t too thrilled about preparing dinner (after being spoiled by eating out for a week!)… BUT… I found this recipe from Joanna Cismaru while searching Pinterest and decided to try it, since it was quick and easy!  I’m sure glad I did, because we loved this meal! Pan-seared, lightly seasoned chicken thighs cook alongside orzo pasta in white wine and chicken broth, then are topped with kalamata olives, crumbled feta cheese, fresh parsley, lemon wedges, and served. YUM!

The dish is really easy to prepare, as well. Here’s how:

  1. Mix together all-purpose flour, smoked paprika, garlic powder, salt and black pepper in a medium bowl.
  2. Pat chicken thighs dry using a paper towel.  Dredge chicken thighs in the seasoned flour mixture, coating all sides.
  3. Heat 1 Tablespoon olive oil in a large skillet (on medium-high heat). Carefully add chicken thighs to hot oil. Cook them for 4 minutes, without moving them in skillet.
  4. Flip chicken over and cook the other side for 3-4 minutes until crispy and well-browned.

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!

Remove chicken to a plate and let rest. (Don’t worry if it’s not all the way done – the chicken will finish cooking later!).

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!

Add 1 Tablespoon olive oil back into the skillet you cooked the chicken in and turn heat to medium.  Add chopped onion, minced garlic, red pepper flakes, thyme and oregano. Stir, and cook for 1 minute.  Add salt and pepper to lightly season.

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!
Pour in the uncooked orzo.

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!

Pour in the white wine and the chicken broth, then stir to combine ingredients.  Once the ingredients are stirred, bring liquid to a boil, then reduce the heat down to medium.

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!Next…

  1. Place the chicken thighs into the skillet on top of the orzo.
  2. Cover skillet with a lid; cook for 10 minutes (or until the orzo is fully cooked).
  3. Remove skillet from heat; remove lid.
  4. Add kalamata olives, crumbled feta cheese, chopped fresh parsley, and lemon wedges to the skillet as garnish.

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!Serve… and ENJOY!  This dish not only looks good, it tastes great!  The orzo is seasoned perfectly, and the chicken is juicy and delicious!

**Note:  The recipe as written, serves 4 (two thighs per serving). When I prepared this meal, I cut the recipe in half, since it was just my husband and I eating it!) 

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!

We really, really enjoyed this dish, and I know it will be made again and again in our home. It truly did only take 30 minutes, from start to finish!  What a perfect dinner for those crazy busy evenings when you want something delicious for dinner, but don’t want to take too long (or are too tired) to fuss over it!

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!

I really hope you will consider trying this wonderful chicken “one pan wonder” recipe! My hope is that you find it just as delicious as we did!  Have a wonderful day, and make the most out of each minute you’ve been given!

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!

Recipe Source: http://www.jocooks.com/recipes/one-pot-greek-chicken-orzo/

One Pan Greek Chicken And Orzo
 
Prep time
Cook time
Total time
 
This One Pan Chicken and Orzo dinner is ready in 30 minutes and is filled with classic Greek flavors from seasonings, kalamata olives and feta cheese. YUM!
As Prepared By:
Recipe type: Entree
Serves: 4 servings (2 thighs per serving)
Ingredients
  • ½ cup all purpose flour
  • 1 Tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt & Pepper, to taste (approx. ¼ teaspoon of each)
  • 8 chicken thighs (boneless, skinless)
  • 2 Tablespoons olive oil, divided
  • 1 large white onion, chopped
  • 3 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • 1 Tablespoon fresh thyme, chopped
  • ½ Tablespoon dried oregano
  • 1½ cups orzo pasta (uncooked)
  • 1 cup white wine
  • 2 cups chicken broth
  • ¾ cup kalamata olives (pitted and drained - room temp)
  • ¼ cup feta cheese, crumbled (room temp)
  • 2 Tablespoons fresh parsley, chopped
  • ½ lemon, sliced into wedges
Directions
  1. Mix together all-purpose flour, smoked paprika, garlic powder, salt and black pepper in a medium bowl. Pat chicken thighs dry using a paper towel. Dredge chicken thighs in the seasoned flour mixture, coating all sides.
  2. Heat 1 Tablespoon olive oil in a large skillet (on medium-high heat). Carefully add chicken thighs to hot oil. Cook them for 4 minutes, without moving them in skillet. Flip chicken over and cook the other side for 3-4 minutes until crispy and well-browned. Remove chicken to a plate and let rest. (Don't worry if it's not all the way done - the chicken will finish cooking later!).
  3. Add 1 Tablespoon olive oil back into the skillet you cooked the chicken in and turn heat to medium. Add chopped onion, minced garlic, red pepper flakes, thyme and oregano. Stir, and cook for 1 minute. Add salt and pepper to lightly season.
  4. Pour in the uncooked orzo. Pour in the white wine and the chicken broth, then stir to combine ingredients. Once the ingredients are stirred, bring liquid to a boil, then reduce the heat down to medium. Place the chicken thighs into the skillet on top of the orzo. Cover skillet with a lid; cook for 10 minutes (or until the orzo is fully cooked).
  5. Remove skillet from heat; remove lid. Add kalamata olives, crumbled feta cheese, chopped fresh parsley, and lemon wedges to the skillet as garnish. Serve, and enjoy!
Notes
Don't have boneless chicken thighs? Use chicken thighs with bones, but cook chicken about 1 minute longer per side when pan-searing.

Here’s one more to pin on your Pinterest boards!One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!

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Swordfish In Lemon Garlic Sauce

Looking for an easy and flavorful way to cook swordfish that doesn’t involve an outdoor BBQ grill?  Here’s a very simple way to make Swordfish In Lemon Garlic Sauce… pan-seared, finished in the oven, and served, topped with a delicious lemon, garlic and white wine sauce.Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!
The recipe is quite simple to prepare… here’s how:

Preheat oven to 400 degrees.  Heat olive oil in a large, OVEN-PROOF skillet until very hot (but not quite smoking). Lightly seasoned swordfish fillets (at room temperature) are added to skillet.  Cook for 2-3 minutes, until golden brown on bottom. Turn fish over and cook the other side 2-3 minutes, as well.  Place skillet and swordfish into preheated oven. Continue to bake swordfish for between 7 and 12 minutes (time will vary based on thickness of swordfish). Begin checking on the fish after 6 minutes have passed. Once the fish flakes easily with a fork,  it will be ready. While the fish is baking, prepare the easy lemon garlic sauce.

Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!

Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!

While the swordfish is in oven, make the lemon garlic sauce. Place butter and olive oil in a small skillet. Heat over low heat until butter is melted.  Add minced garlic and red pepper flakes. Stir and cook this mixture on very low heat for about a minute (being careful NOT to burn the garlic).

Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!

Add white wine to the skillet, and using medium heat, bring the liquid to a simmer.  Cook the sauce for 3 minutes, stirring often.  The liquid will reduce a bit in volume as it cooks.

Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!

Remove the skillet from the heat.  Add lemon juice and finely grated fresh lemon zest. Stir to combine.  The sauce will smell really good at this point.

Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!

Transfer cooked swordfish to serving plate. Spoon the lemon garlic sauce over the top of the fish, and garnish with parsley, if desired.  That’s it!  Swordfish in Lemon Garlic Sauce!

Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!

I love seafood grilled outdoors on our BBQ, but as is the case often here in Oregon, the rain prevents that many times. It’s nice to have a simple, tasty and easy alternative to enjoying a wonderful piece of fish that can be cooked right in the ol’ kitchen!  Have a great day.

Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!

Recipe Source: http://www.superseafoodrecipes.com/swordfish-recipe-with-lemon-garlic-sauce.html

Swordfish In Lemon Garlic Sauce
 
Prep time
Cook time
Total time
 
Swordfish fillets are pan-seared, then finish cooking in oven and are glazed with an easy, delicious Lemon Garlic sauce for this seafood dish!
As Prepared By:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • 2 swordfish steaks (at least 1 inch thick)
  • 3 Tablespoons olive oil
  • Salt and black pepper
For Lemon Garlic Sauce:
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 8 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • ½ cup dry white wine
  • Grated zest from 1 large lemon
  • 2 Tablespoons fresh squeezed lemon juice
  • 2 Tablespoons chopped parsley (for garnish-optional)
Directions
  1. Preheat oven to 400 degrees. Let swordfish come to room temperature for 30 minutes before cooking. Pat fish really dry with a paper towel, then lightly season with salt and pepper.
  2. Heat olive oil in a large, OVEN-PROOF skillet until very hot (but not quite smoking). Carefully add swordfish fillets to skillet. Cook for 2-3 minutes, until golden brown on bottom. Turn fish over and cook the other side 2-3 minutes, as well. Place skillet (and swordfish) into hot oven. Bake swordfish for between 7 and 12 minutes (time will vary based on thickness of swordfish). Begin checking fish after 6 minutes have passed. Once the fish flakes easily with a fork, it will be ready.
  3. While swordfish is baking, make the lemon garlic sauce. Place butter and olive oil in a small skillet. Cook on low heat until butter is melted. Add minced garlic and red pepper flakes. Stir and cook mixture on very low heat for about a minute (being careful NOT to burn the garlic).
  4. Add white wine to the skillet, and using medium heat, bring the liquid to a simmer. Cook the sauce for 3 minutes, stirring often. The liquid will reduce a bit in volume as it cooks.
  5. Remove sauce from heat. Add lemon juice and finely grated fresh lemon zest. Stir to combine.
  6. Transfer cooked swordfish to serving plate. Spoon the lemon garlic sauce over the top of the fish, and garnish with parsley, if desired.

Here’s one more to pin on your Pinterest boards!Swordfish in Lemon Garlic Sauce / The Grateful Girl Cooks!

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