What a special meal we have for today! The menu includes Grilled Miso Steak on Skewers, Hasselback Potatoes, and Sautéed Kale. The Grilled Miso Steak is a very easy recipe to cook and will bring you great compliments especially combined with the potatoes and kale. I use to cook this for delivery to some of my friends needing meals brought to their homes. This meal was one of their top choices. I hope you enjoy it as well.
Chicken Taco With Slaw
I needed a quick lunch today so I could get into playing my virtual game of duplicate bridge. I still had some of the cilantro slaw leftovers, so I decided to make a chicken slaw taco. I used Tyson’s Frozen Roasted Chicken Breast Strips. After cooking them in my toaster oven for 15 minutes, I laid my yellow corn tortilla on top to heat. I then compiled my taco with slaw topped with chicken. It was yummy, healthy and quick. I also ranked well in my bridge games today.
My Scallops, White Wine Sauce & Pasta
One of my seafood favorites is on the menu for tonight, scallops in a white wine sauce over pasta. I sauté the scallops in olive oil and butter. Next I set the scallops aside and sauté onions and garlic. My favorite time is adding the dry white wine, stirring up any browned bits until the wine is reduced by half. I always have myself a glass of white wine while I make the dish. I cook the pasta to al dente. When draining the pasta I will save a cup of the liquid to add to my wine sauce for a thickener. I add the pasta, scallops, and capers to the sauce. Once all is warmed, it is ready to serve, topped with parmesan cheese. I like to serve this meal to my guests with a small Greek salad. Enjoy!
My Cilantro Slaw
My menu today included Cilantro Slaw. I had leftover Sicilian Cod which works well with the slaw. The slaw is easy to make and is very tasty on barbecue sandwiches, tacos, or as a side. I will usually make enough for leftovers later in the week.
My Sicilian Cod
Today I made My Sicilian Cod for dinner. I am trying to eat healthy but keep it interesting. The flavor of this dish comes from the dressing made up of White Wine, Olive Oil, Anchovy Paste, Garlic, Parsley and Oregano. Castelvetrano Olives are added making it one of my favorite seafood meals. This could be served with rice or maybe roasted potatoes. The dressing can be made up a head of time, making this a quick meal.