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Recipes
SAUTÉED SCALLOPS ON LEMON FETTUCCINE
By Mike_67
Cook fettuccine according to package directions
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon cracked pepper
- 1 pound sea scallops
- 1 tablespoon olive oil
- 1/3 cup dry white wine
- 1 teaspoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
- 16 ounces uncooked fettuccine
Honey-Citrus Halibut
By Mike_67
Coat grill rack with non-stick cooking spray
- 1/2 cup honey
- 3 tablespoons fresh lime juice, divided
- 1 teaspoon finely grated lime zest
- 1/2 teaspoon ground chipotle chili powder
- 4 (6 ounce) halibut fillets, 3/4 inch thick
- Chopped fresh parsley (optional)
- Glaze: In a small bowl combine honey, 1 tablespoon of the lime juice plus zest of and chili powder; set aside.
Basil Green Beans
By Mike_67
Place green beans in a casserole dish and cook on high power until berans are tender
- 1 pound fresh green beans
- 1 tablespoon Canola oil
- 1 clove garlic, minced
- 2 tablespoons balsamic or red wine vinegar
- 1 tablespoon Dijon style mustard
- 1 tablespoon minced basil
- Salt and pepper to taste
Asparagus and Lemon Risotto
By Mike_67
Heat oil in a large saucepan over medium heat
- 1 tablespoon olive oil
- 4 shallots, chopped
- 4 cloves garlic, finely chopped
- 2 sticks celery, chopped small
- 20 ounces arborio or risotto rice (2 1/2 cups)
- 8 cups (64 ounces) chicken stock, warmed
- 2 pounds asparagus, chopped in 2-inch pieces
- 12 fresh sage leaves, finely chopped
- 2 sprigs rosemary, finely chopped
- Juice and grated zest of 1 lemon (1/4 cup)
- 8 ounces feta cheese
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- Parsley and grated Parmesan, to garnish
Crab Louis
By Mike_67
Process first 6 ingredients in a blender until smooth, stopping to scrape down sides
- For the dressing:
- 10 ounce can Rotel diced tomatoes, drained
- 16 ounces sour cream
- 8 ounces cream cheese, softened
- 1 tablespoon lemon or lime juice
- 1/4 teaspoon Chipotle chile powder
- 1 garlic clove
- +++++
- For the salad:
- 8 cups mixed salad greens
- 24 ounces cherry tomatoes
- 6 hard cooked eggs, sliced
- 18 pitted kalamata olives
- 4 chopped green onions
- 1 pound cooked crabmeat, flaked
Asparagus-Pesto Lasagna
By Mike_67
Preheat oven to 350°F. Whisk flour and ½ cup milk in saucepan until smooth
- 1/3 cup all-purpose flour
- 3 1/2 cups low-fat milk, divided
- 6 tablespoons pesto
- 1/4 cup Parmesan cheese, divided
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons extra-virgin olive oil
- 1 1/4 pounds asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4 inch pieces
- 1 clove garlic, minced
- 16 no-cook lasagna noodles
- 2 cups shredded mozzarella cheese, divided
Hearty Tuna Casserole
By Mike_67
Drain and flake the tuna
- 2 pouches (7 oz each) chunk white tuna
- 16 ounces uncooked rotini
- ½ cup chopped celery
- ⅓ cup sliced green onions
- ⅔ cup sour cream
- 2 tablespoons mustard
- ½ cup mayonnaise
- ½ teaspoon dried thyme
- ½ teaspoon salt
- 1 small zucchini, diced small
- 2 cups shredded cheddar cheese
- 24 ounces Pasta Ready tomatoes, drained
- 1 cup dried bread crumbs
- ½ cup Parmigiano Reggiano
Bistro Vegetables
By Mike_67
In 3-quart saucepan over high heat, heat potatoes with enough water to cover to boiling
- 15 ounce can cannellini beans, washed and rinsed
- 2 pounds small red potatoes
- 1 teaspoon olive oil
- 2 sweet peppers (yellow, orange or red)
- 3 bunches green onions (use only ends)
- 4 cloves garlic, minced
- 1 teaspoon salt
- 18 ounces whole Golden mushrooms
- 3 tablespoons brown sugar
- 6 tablespoons balsamic vinegar
- 1/2 cup soy sauce
- 2 (6 ounce) bags of fresh spinach
Penne Pasta with Broccoli
By Mike_67
(Ii Nedo Restaurant, New York)
- 16 ounce package penne rigate
- Cooking oil spray
- 10 cloves garlic, minced
- 6 cups sliced broccoli flowerets
- 16 ounces sliced Golden mushrooms
- 2 teaspoons sea salt
- 8 ounces chicken broth
- 16 ounce carton sour cream
- 14 ounce jar roasted red peppers
- Grated Parmigiano-Reggiano cheese
Baked Portobello Mushrooms
By Mike_67
Place the mushrooms in a baking dish
- 2 Portobello mushrooms, stems removed
- 2 teaspoons minced garlic
- 1 teaspoon olive oil
- 1 tablespoons Worcestershire sauce
- 1 tablespoon lemon juice
- 6 ounce jar roasted red peppers, drained
- 1 pound spinach leaves, blanched and chopped
- 8 ounces feta or low-fat mozzarella cheese
- Salt and pepper to taste