Quick Supper Ideas
Since I work, I am always on the lookout for things to cook on a weeknight that taste good, have few ingredients and cook up fast. Here are two of my favorites.
Broiled Tilapia Parmesan
1/4 cup Parmesan cheese
2 T butter, softened
1 T and 1/2 t mayonnaise
1 T fresh lemon juice
1/8 t dried basil
1/8 t ground black pepper
1/8 t onion powder
1/8 t celery salt
1 pound tilapia fillets
Preheat the broiler. Grease a broiling pan or line with aluminium foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise, and lemon juice. Season the fillets with the basil, pepper, onion powder and celery salt. Arrange fillets in a single layer and broil a few inches from the heat for 2 to 3 minutes, flip over and broil a few more minutes. Remove the fillets from the broiler and spread the Parmesan mixture over the tops of the fillets. Broil a few more minutes until the topping is browned and the fish flakes easily with a fork.
If you are counting carbs (like I do), only 1.8 per serving!
Pork Chops with Mustard Sauce
8 1/2-inch thick boneless pork chops
Kosher salt and freshly ground black pepper
3 T all purpose flour
1 T butter
1 T extra virgin olive oil, more if needed
1/2 cup dry, white wine
3/4 cup heavy cream
1/2 cup chicken broth
1/4 cup stoneground or country style Dijon mustard
Season the chops lightly with salt and pepper and dredge in the flour, shaking off the excess. Put the butter and oil in a 12-inch skillet over medium heat. When hot, add half the pork chops and cook, turning once until golden on both sides and just cooked through. The recipe says to put on a platter and tent with foil, I usually put them on an oven proof plate or pan, cover with foil and place in a warm oven, around 200 degrees. Repeat process with remaining chops.
After removing the chops from the pan, deglaze the pan with the wine and scrape up any browned bits in the bottom of the skillet. Increase the heat to medium high and cook until the liquid is reduced to about 2 T. Stir in the cream, chicken broth and mustard and boil until reduced to a saucy consistency, about 5 minutes. Season to taste with salt and pepper. Pour any juices in the pan/plate where you held the chops back into the sauce. Serve the chops with the sauce drizzled over.
This is a nice side dish that can be made ahead, divided into portions and frozen. When ready to eat, just pull out of the freezer and heat in the microwave.
Toasted Orzo Pasta
3/4 pound orzo pasta
2 cups chicken broth
6 cups water
2 T butter
1 T olive oil
1 small onion, finely chopped
2 T cold butter
1/4 cup, finely chopped parsley
Heat a nonstick pan over medium heat. Add 1/2 of the orzo and toast until golden brown. Combine broth and water in a medium saucepan; simmer on low. In another saucepan, heat butter and oil over medium heat, add onion and cook until soft. Add toasted and untoasted orzo and cook for a minute to coat.
Add two cups of the hot liquid to the orzo, cook until almost absorbed. Repeat one cup at a time, stirring, until the liquid is absorbed and the orzo is done, you should have a little broth left over. Add the cold butter, 1/4 cup of the left over broth, parsley and salt and pepper to taste. Cook one more minute and serve.
Broiled Tilapia Parmesan
1/4 cup Parmesan cheese
2 T butter, softened
1 T and 1/2 t mayonnaise
1 T fresh lemon juice
1/8 t dried basil
1/8 t ground black pepper
1/8 t onion powder
1/8 t celery salt
1 pound tilapia fillets
Preheat the broiler. Grease a broiling pan or line with aluminium foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise, and lemon juice. Season the fillets with the basil, pepper, onion powder and celery salt. Arrange fillets in a single layer and broil a few inches from the heat for 2 to 3 minutes, flip over and broil a few more minutes. Remove the fillets from the broiler and spread the Parmesan mixture over the tops of the fillets. Broil a few more minutes until the topping is browned and the fish flakes easily with a fork.
If you are counting carbs (like I do), only 1.8 per serving!
Pork Chops with Mustard Sauce
8 1/2-inch thick boneless pork chops
Kosher salt and freshly ground black pepper
3 T all purpose flour
1 T butter
1 T extra virgin olive oil, more if needed
1/2 cup dry, white wine
3/4 cup heavy cream
1/2 cup chicken broth
1/4 cup stoneground or country style Dijon mustard
Season the chops lightly with salt and pepper and dredge in the flour, shaking off the excess. Put the butter and oil in a 12-inch skillet over medium heat. When hot, add half the pork chops and cook, turning once until golden on both sides and just cooked through. The recipe says to put on a platter and tent with foil, I usually put them on an oven proof plate or pan, cover with foil and place in a warm oven, around 200 degrees. Repeat process with remaining chops.
After removing the chops from the pan, deglaze the pan with the wine and scrape up any browned bits in the bottom of the skillet. Increase the heat to medium high and cook until the liquid is reduced to about 2 T. Stir in the cream, chicken broth and mustard and boil until reduced to a saucy consistency, about 5 minutes. Season to taste with salt and pepper. Pour any juices in the pan/plate where you held the chops back into the sauce. Serve the chops with the sauce drizzled over.
This is a nice side dish that can be made ahead, divided into portions and frozen. When ready to eat, just pull out of the freezer and heat in the microwave.
Toasted Orzo Pasta
3/4 pound orzo pasta
2 cups chicken broth
6 cups water
2 T butter
1 T olive oil
1 small onion, finely chopped
2 T cold butter
1/4 cup, finely chopped parsley
Heat a nonstick pan over medium heat. Add 1/2 of the orzo and toast until golden brown. Combine broth and water in a medium saucepan; simmer on low. In another saucepan, heat butter and oil over medium heat, add onion and cook until soft. Add toasted and untoasted orzo and cook for a minute to coat.
Add two cups of the hot liquid to the orzo, cook until almost absorbed. Repeat one cup at a time, stirring, until the liquid is absorbed and the orzo is done, you should have a little broth left over. Add the cold butter, 1/4 cup of the left over broth, parsley and salt and pepper to taste. Cook one more minute and serve.
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