Recipezaar: Broil/Grill,Main Dish recipes

Baked Chicken

Thu, 06 Nov 2008 22:30:03 -0500

It's simple and easy. It's actually one of the first dinners I actually cooked that didn't come pre-assembled. Great for beginners, it's pretty hard to screw it up -- posted by Mgm5674

Squash Rice Casserole (Cooking Light)

Thu, 06 Nov 2008 23:52:40 -0500

This hearty (but healthy) vegetarian main is based on a recipe from "Cooking Light" magazine. This recipe works well with substitutions. You can use whatever vegetables you have on hand (eg. substituting another squash for the zucchini). It's a good make-ahead recipe; you can assemble it all ahead of time and then just put it in the oven before dinner-time. Enjoy! -- posted by blucoat

Oriental Flank Steak

Sat, 08 Nov 2008 16:29:43 -0500

From Cooking Light magazine, Jan 1996. -- posted by DrGaellon

Cashew Chicken Casserole

Tue, 11 Nov 2008 00:07:41 -0500

Found this in a farm paper it is by Linda Ann Zelen -- posted by Charlotte J

Dad's Favorite Flank Steak

Tue, 11 Nov 2008 12:08:23 -0500

I found this one on Web MD's site in the "Recipes Men Love: Healthy Comfort Food" section. My dad is on a Weight Watchers kick so I figured I'd post this for future reference for my Mama. I hope you all enjoy! -- posted by TylersMomTheChef

Broiled Steaks

Fri, 14 Nov 2008 17:49:26 -0500

From "Cook's Country from America's Test Kitchen," episode 108, "Steakhouse Favorites." ATK recommends top sirloin steak for indoor broiling. If price is no object, they recommend rib-eye or New York strip steaks. -- posted by DrGaellon

Alternate Honey Barbecue Sauce With Riblets (Applebee's Copycat)

Wed, 19 Nov 2008 15:07:57 -0500

This is a recipe I originally found in the Recipe Link but it's also posted in various other cooking sites. I include this recipe here, because Honey Barbeque is one of my favorite sauces ever! Advice: Feel free to try the sauce with any piece of meat, other than riblets ( my personal favorite is chicken legs or chicken in general ) but avoid hard and chewy meat like beef (unless it's your thing). You need something soft, try pork. If you favor more spice than sweetness, cut down on the honey and increase the spice quantity for a sharp difference. Also, you can use 1 and 1/2 tablespoons of brown sugar, instead of molasses. By no means whatsoever, don't mix the sauce with the riblets in any stage of their cooking. Simply soak them in the sauce just before serving. Water and fat that meat excretes during baking will liquefy and spoil your sauce. You can cook them altogether in a deep frying pan though, just over low heat. Matches well with side dishes like french fries, coleslaw and very mild blue cheese or sour cream dip. Enjoy! -- posted by TheGlutton

Easy Herbed Pork Chops

Mon, 24 Nov 2008 00:18:59 -0500

Fast, easy, juicy pork chops from Canadian Living Magazine. -- posted by Irmgard

Chicken Coated With Pecans and His Honey Sauce

Thu, 27 Nov 2008 16:24:19 -0500

A recipe from Coup de Pouce. I'm sure it's yummy. I can't wait to see a photo of that. There is none to show how good this is LOL -- posted by Boomette

Sour Cream Burgers

Wed, 03 Dec 2008 00:02:33 -0500

This is a recipe I grabbed when I was raiding my mother's recipe books when I was visiting home. It comes from a Betty Crocker booklet called 'Fast Summer Suppers' -- posted by Sarah_Jayne

Italian Chicken Sub

Wed, 03 Dec 2008 01:47:37 -0500

This makes a terrific weeknight dinner. Cooked chicken and marinara sauce makes this quick and easy and tastes delicious. My family loves this recipe and it is requested several times a month. -- posted by Vseward (Chef~V)

Ww Chili Burgers

Thu, 04 Dec 2008 23:23:54 -0500

We really enjoyed these and I used the leftover salsa in Recipe #341829 the next morning! We served these burgers with fruit salad for a great low fat/low cal dinner. If following the WW flex plan these burgers are 6 pts each (if using the reduced cal buns). I cooked the burgers under the broiler but the original recipe suggests using a grill or a grill pan. Recipe source: Weight Watchers Best Eats. -- posted by ellie_

Stuffed Aubergines

Sun, 07 Dec 2008 01:46:34 -0500

Aubergines filled with chickpeas, raisins and a lightly spiced couscous -- posted by Vegan Kid

Barbecued Chicken

Mon, 08 Dec 2008 18:05:54 -0500

You can either use your oven's broiler for this dish or your BBQ pit. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Souvlakia

Mon, 08 Dec 2008 18:41:03 -0500

This is a very common dish in Greece, and is usually made with lamb. However, feel free to substitute pork or chicken, as they go well with the marinade too. You can also add some onion and other vegetables on the skewer if you'd like! Serve this with tzatziki sauce, pita bread and a delicious greek salad! Note: Prep time does not include marinating time!! -- posted by breezermom

Oven Tandoori Chicken

Sun, 21 Dec 2008 01:16:38 -0500

From Cook's Illustrated magazine, Feb 2009. Full-fat yogurt is preferred, but low-fat can be used. If you do not have a premixed garam masala, use 2 tsp ground coriander, 1/4 tsp ground cardamom, 1/4 tsp ground cinnamon and 1/2 tsp ground black pepper. For a more traditional color, add a couple of drops of red food coloring to yogurt. Serve with basmati rice and a few chutneys or relishes. -- posted by DrGaellon

Skirt Steak With Orange and Fregola Salad

Tue, 23 Dec 2008 00:31:15 -0500

I love this recipe because it is a nice, change from heavy comfort food in the winter. I got this from the Food and Wine Magazine and made minor changes. -- posted by jaccin

Roast Beef, Blue Cheese and Caramelised Onion Bagels

Tue, 30 Dec 2008 00:27:53 -0500

Adapted from a recipe in the pre-Christmas issue of the Australian magazine 'New Idea' which contained several recipes which make good use of Christmas day leftovers. This recipe could, of course, be made at any time of year when you have left over roast beef. At other times, you could always buy sliced roast beef at your local deli. You can either halve your bagels and toast the halves, or simply warm them in the oven. Whichever you prefer. :) And if you know you like lots of mayonnaise or dressing on burgers or bagels, consider increasing the quantities of the cheese and the mayonnaise. The other recipes posted from this collection are Recipe #344949, Recipe #345416 and Recipe #345446. -- posted by bluemoon downunder

Salmon With Creamy Avocado Sauce

Tue, 30 Dec 2008 21:47:09 -0500

This is our favorite thing to make when we have guests for dinner on a weeknight. -- posted by BarefootandpregnantintheKitchen

Cheeseburger Mac and Cheese

Wed, 31 Dec 2008 16:08:24 -0500

I saw Rachael Ray prepare this on her television show. It looks delicious! I made the tomatoes and pickles optional to suit my family's taste. -- posted by Lainey6605

Grilled Butter Garlic Beef

Tue, 06 Jan 2009 19:34:37 -0500

This recipe won the R.O. 20 Golden Oryx coupon and was the winner of the week in the Thursday magazine for the week dated Dec 6th-12th'2007. Enjoy! -- posted by Charishma Ramchandani

Penzey's Mural of Flavor Breaded Fish

Thu, 08 Jan 2009 19:56:15 -0500

This was in the Penzey's winter '08 catalog. I used TLC crackers, but think the saltines would be better, or just add salt next time. We used 20 ounces of tilapia fillets. There was a little breading left over. Mural of Flavor is a Penzey's seasoning. -- posted by WI Cheesehead

Tempeh Fajitas

Sun, 11 Jan 2009 12:59:39 -0500

You can also prepare these in a skillet. This recipe is from "Cooking Light Magazine". The tempeh needs to be marinated for at least 30 minutes (longer is better). -- posted by blucoat

Grilled Tempeh Veggie Burgers

Sun, 11 Jan 2009 13:05:14 -0500

This protein-rich vegetarian (vegan) recipe is from "Cooking Light Magazine". Chill the tempeh well before slicing so it will be less apt to crumble. This recipe requires at least 3 hours of marinating, the longer the better. Serve with whole-grain burger buns, and whatever toppings you enjoy! -- posted by blucoat

Italian Flank Steak

Mon, 12 Jan 2009 00:34:51 -0500

From "The Busy Family Cookbook." Can't wait to try this. I love flank steak (usually labeled London Broil) because it is lean and cooks super quick. This marinade sounds great. (Prep time does not include marinating time....) -- posted by Lakerdog2

Leek and Sun-Dried Tomato Frittata

Tue, 13 Jan 2009 03:02:19 -0500

Light, subtle flavor. From "Seasonal Food" by Susannah Blake. Try to find sun-dried tomatoes that are not packed in oil, or dry your own tomatoes. -- posted by Da Huz

Roasted Pork Tenderloin and Vegetable Medley

Tue, 13 Jan 2009 19:36:31 -0500

This is a very easy to assemble meal. It is fast enough to make for a week night meal but elegant enough for company. The roasted peppers and onions are so sweet and tempting even to a vegetable hater! -- posted by Irmgard

Grilled Chicken Breasts With Grapefruit Glaze

Wed, 14 Jan 2009 21:55:45 -0500

From Food & Wine. The recipe doesn't specify this, but you may want to divide the glaze recipe, otherwise you are dipping a brush with raw chicken juices into it. I know when you boil the remaining glaze it's most likely quite safe, but I don't like to risk it. -- posted by Vino Girl

Broiled Sole With Parmesan-Olive Topping

Tue, 20 Jan 2009 14:21:00 -0500

Entered for safe-keeping. From Evelyn Tribole's "More Healthy Homestyle Cooking". -- posted by KateL

Crispy Mandarin Riblets

Mon, 26 Jan 2009 00:30:15 -0500

I just bought 10 pounds of pork riblets tonight. Here are a few recipes they gave me at the store. -- posted by Charlotte J

Burger Mignon

Mon, 26 Jan 2009 00:32:29 -0500

This came in our Energy Magazine Recipe by Camilla Williamson -- posted by Charlotte J

Poor Boy Burgers

Mon, 26 Jan 2009 00:32:41 -0500

From a Energy magazine we receive recipe by Corrine Tandy -- posted by Charlotte J

J-Dog's Zesty Italian Chicken

Tue, 27 Jan 2009 00:26:10 -0500

Chicken marinated in italian dressing over fettuccine and fresh spinach -- posted by Chef #673809

Carne Asada Tortas

Tue, 27 Jan 2009 12:37:05 -0500

From the book, Barbeques, Parties and Potlucks. Submitted by Karen Rogers Riedel. Preparation time does not include marinating time. From the recipe: "Try grilled boneless chicken breasts, adjust grilling time as necessary. The carne asada is also great in burritos, quesadillas or just served on its own." -- posted by Recipe Junkie

Lemon and Thyme Sausage Kebabs

Wed, 28 Jan 2009 01:46:08 -0500

One of several budget-savvy, "sizzling sausages" recipes in the current issue of the Australian magazine 'New Idea'. This one food editor Barbara Northwood has costed at $A2.26 per serve. Vary the vegetables to meet your taste preferences and add some heat if that's what you like! If making this, I'd be inclined to increase the number of mushrooms and use onion slices in place of the corn which I've never been particularly fond of. -- posted by bluemoon downunder

Broiled Butterflied Shrimp

Tue, 03 Feb 2009 14:32:54 -0500

Somewhere, I got the idea that Shrimp Scampi is supposed to be broiled, yet most recipes I found sauteed. So I made this last night and my husband loved it. -- posted by Ice Cool Kitty

Lamb Tikka

Sat, 07 Feb 2009 01:51:44 -0500

This is a great recipe based on one from Linda Fraser's cookbook, The Book of Curries & Indian Foods. Cook time doesn't include the 4 to 6 hours refrigeration time. -- posted by mersaydees

Pepper Crusted Filet Mignon

Sat, 14 Feb 2009 00:49:19 -0500

There's nothing better than a really great steak! When I want something really extra special this is what I make. . -- posted by kittycatmom

Giant Puffball Mushroom Crust Pizza

Sat, 28 Feb 2009 02:33:39 -0500

Giant Puffballs are edible wild mushrooms that grow in poor moist soil in the fall. These mushrooms grow abuntantly in my own yard and I never knew they were edible until my friend, who has a knack for edible plants told me so. BE AWARE THAT MANY WILD MUSHROOMS ARE POISONOUS. You should never consume a wild mushroom unless you have confirmed with an expert that they are indeed edible. Puffballs are one of the few unmistakable wild mushrooms, but if they have begun to spore, you canot eat them. FMI: http://americanmushrooms.com/edibles3.htm My friend Ed and I created this pizza recipe. You can use any of your favorite pizza toppings. This recipe was a great find for me, since mushrooms are virtually carb free, and I am eating a low carb diet. -- posted by Rachel Rodrigue

Maple-Glazed Chicken Breasts

Wed, 04 Mar 2009 17:37:44 -0500

A delicious, healthy, and easy to prepare recipe from From "EatingWell Magazine" (March/April 2007). This dish serves 2, but can easily be either cut in half for one person or doubled for more. Recipe takes only a few minutes to throw together but it does require 2 hours to marinate. Of course, if you have an outdoor grill, you can use it. NUTRITION INFORMATION: Per serving: 186 calories; 1 g fat; 66 mg cholesterol; 15 g carbohydrate; 27 g protein. -- posted by blucoat

Crab Mornay

Mon, 09 Mar 2009 16:28:44 -0400

Different from the other three posted on Zaar this one comes from The Popular Potato which are used in this recipe as a topping for the dish. -- posted by Julie B's Hive

Mom's Grilled Chicken (Aka Chicken Delicious)

Wed, 11 Mar 2009 01:48:46 -0400

Another winner from my mother, whom I believe is the greatest cook ever :-) My mother makes this every weekend and my 4-year old asks to go to my mother's to have some of what he calls "chicken delicious". Prep time does not include marination time. I have never measured ingredients when I make this so increase the spices if you wish. SOURCE: Mom. -- posted by najwa

Sesame-Marinated Baked Tofu

Wed, 11 Mar 2009 01:52:43 -0400

I love this recipe! -- posted by TattooedMamaof2

Toasted Reuben Sub Sandwich

Mon, 16 Mar 2009 15:52:47 -0400

A sandwich big enough to feed your whole family- and it's quick and easy to make too! -- posted by Decorative Memories

Serbian Cevapi

Wed, 01 Apr 2009 04:12:56 -0400

This recipe is for Serbian Cevapi or also known as Cevapcici. They are home made sausage links for lunch or dinner usually served over a bed of minced onions on a platter. They are also served in sandwhiches with Pita or Home made Flatbread (Lepinja) with raw onions, tomato wedges and lettuce. Or a Serbian spread called Kajmak. This recipe makes about 45 links depending on how you cut them. I would suggest letting them sit in the fridge or cool place over night to let the flavor set in.. But at least 2 Hours to cool in fridge. -- posted by Chef #1222633

Flank Steak Fajitas

Fri, 03 Apr 2009 17:19:01 -0400

Flank steak is very flavorful and a natural to use in fajitas. Here the flank steak is pan fried to desired doneness, then sliced thin, across the grain, for use in the fajitas. -- posted by Ice Cool Kitty

Asian Style Flank Steak

Fri, 03 Apr 2009 17:41:11 -0400

Broiled flank steak with a honey-ginger-soy sauce. -- posted by Ice Cool Kitty

Shrimp Alla Romana

Sun, 05 Apr 2009 01:56:21 -0400

One of our favourite shrimp dishes, which also happens to be easy and elegant! Use the largest available shrimp and serve over rice or with crusty bread to soak up the marvelous garlic butter. Source: Meridian Foods (Note: Oftentimes, we just do this in the skillet and skip the broiling part! The sauce is so delicious) -- posted by frozen_rain

Special Bacon Wrapped Burgers

Wed, 08 Apr 2009 02:05:05 -0400

This is one of the best burgers I've ever had! I must give credit to my co-worker Allen for the basic recipe.....he grilled them for a casual dinner party and I pestered him for hours to get the 'secret'. I've now perfected my own version and frequently serve them up fully dressed and folded into large lettuce leaves for a fun low-carb meal. -- posted by FolkDiva

Spiced Lamb Kebabs

Fri, 10 Apr 2009 13:58:43 -0400

Adapted from a recipe in Michelle Trute's 'cooking with conscience'. All the recipes in this book are low fat, low-moderate GI and easily prepared. This recipe is moderate GI and low in fat. She includes no salt in this recipe but I have included sea salt below as optional as I know for many this is an essential ingredient. If rosemary branches are unavailable, use wooden skewers soaked in water and add rosemary to the lamb just before threading it onto the skewers. I have also included sage as I love rosemary and sage together. Michelle Trute recommends marjoram, mint, rosemary and sage with lamb and recommends using herbs rather than salt. I have also posted Michelle Trute's Recipe #349024. 800g = just under 26 ounces. -- posted by bluemoon downunder

Lemon Dill Broiled Fish

Sun, 12 Apr 2009 02:19:18 -0400

This is a great weeknight recipe as it is ready in 15 minutes! I like it with tilapia but you may substitute Boston bluefish or red snapper. It goes great with couscous and a green vegetable side dish, such as asparagus. -- posted by Irmgard

Sweet & Tangy BBQ Pork Steaks

Tue, 14 Apr 2009 12:10:40 -0400

I was thinking about Lambert's Restaurants "Home of the Throwed Rolls" and how much I like their barbeque pork steak. So instead of driving the 6 hours to the nearest Lambert's to Chicago, I decided to give it a try myself. It turned out so well that I thought I should share the recipe. And it's very easy. I've been snooping around in the shadows on this site for a long time but you've finally inspired me to share as well. Hope you enjoy this as much as my family did. The rib rub and sauce listed are completely customizable...feel free to use whatever you have on hand and it'll still be great. This just happens to taste like Lambert's. =) -- posted by Chef Chitown Ray

Cheeky Chicken Tikka Masala

Sat, 18 Apr 2009 16:48:55 -0400

A dairy free version of the creamy Indian dish. Serve over hot brown rice. Yum! (Prep time does not include marinating) -- posted by mamamandy

Flat Iron Steaks With Lemon-Basil Pesto

Mon, 20 Apr 2009 00:55:18 -0400

Adapted from a recipe by desihannagan at allrecipes.com. "Prep time" includes marination. -- posted by DrGaellon

Fully Loaded Cajun Chicken Burgers

Tue, 21 Apr 2009 10:26:57 -0400

A Cajun inspired recipe that I found in a back issue of BBC Good Food Magazine. -- posted by Sarah_Jayne

Spanish Spinach Omelette

Wed, 22 Apr 2009 13:16:14 -0400

A tasty looking Spanish inspired recipe I found in a back issue of BBC Good Food Magazine -- posted by Sarah_Jayne

Grilled Falafel

Wed, 22 Apr 2009 15:30:45 -0400

This delicious and healthier version of falafel is from Faye Levy's wonderful cookbook "1000 Jewish Recipes". -- posted by blucoat

Spicy Moroccan Lamb Chops

Thu, 23 Apr 2009 01:40:46 -0400

These look yummy and spicy. I found them in a back issue of BBC Good Food magazine and placing it here for safe keeping. -- posted by Sarah_Jayne

Shrimp Souvlaki (Ww)

Sun, 26 Apr 2009 21:39:18 -0400

THis is only 6 points/serving for a quick weeknight meal. Recipe source: WW magazine (January 2008) -- posted by ellie_

Spice-Rubbed Pork-Tenderloin

Tue, 28 Apr 2009 01:25:56 -0400

This recipe is from "Delish" and it is truly delicious! So simple, you won't believe how good it taste! -- posted by MillaKette

Sensational Sole

Wed, 29 Apr 2009 15:15:40 -0400

From South of the Fork, the Junior League of Dallas, 1987. I am posting recipes that appeal to me for safe keeping. -- posted by Oolala

Egyptian Eggplant Omelet

Mon, 04 May 2009 19:50:46 -0400

Spices and flavorings from China, India, Spain, and tropical Africa have found their way into Egyptian cooking. Garlic, coriander, cumin, and pepper season this open-faced Egyptian Eggplant Omelet. Typical Egyptian omelets are packed with vegetables and meat, making them thick and perfect for lunch or supper. This recipe is from Classic International Recipes. Posted to plan for Zaar World Tour! -- posted by breezermom

Nachos De Chili's Grill Copycat

Fri, 08 May 2009 11:43:53 -0400

Nachos cooked on tostados with beans, chili and cheese. Great for the game with cold beer. This is really good with leftover fajita meat, shredded chicken, cripy bacon, bbq brisket, pulled pork or taco meat. Another twist is subsitute chopped chipotles in adobo sauce instead of sliced jalepenos. You can always cut the tostados after pulling from oven and let guest apply thier own toppings. -- posted by sctdvdltl

Paula Deen's Salmon Burgers

Fri, 08 May 2009 12:28:38 -0400

A simple and delicious recipe from Paula Deen's show "Paula's Best Dishes". Serve with Recipe #370518 , buns, lettuce, and tomato slices. -- posted by blucoat

Broiled Snapper on Toasted Sourdough

Sat, 09 May 2009 00:19:50 -0400

The broiled fish pairs perfectly with toasted sourdough bread, spread with a tangy sauce. This is a Casual Outdoor Dining recipe by Williams-Sonoma. -- posted by LifeIsGood

Broiled Salmon With Peppercorn Lime Rub

Mon, 11 May 2009 17:36:04 -0400

Who would believe something so simple would be sooo delicious! Serve with a Quinoa-vegetable salad. Delicious! Adapted from Cooking Light Magazine -- posted by kittycatmom

Lynn's Favorite Jerk Chicken

Wed, 20 May 2009 02:13:22 -0400

This recipe came from my brother-in-law with a few variations from me. Wonderful and flavorful with very few carbs. If you like your jerk chicken spicey, add more crushed red pepper flakes and cayenne pepper. Cooking time does not reflect marinating time. -- posted by Lavender Lynn

Broiled Salmon With Tomatoes and Capers

Sun, 24 May 2009 02:28:16 -0400

If you're like me, there is nothing more annoying than having to thaw frozen fish in the fridge for 24 hours before cooking it. I went hunting for a recipe that would allow me to start with frozen fish fillets... found a great one online at the San Diego Union-Tribune. From the article: "If I could forget planning ahead, store salmon in my freezer and not even have to thaw it before popping it under the broiler, the bottom line would be more good-for-you fish consumed at my house. Here are just a few things to keep in mind: It's better to cook the frozen fish plain and then add a sauce or topping later, as most sauces won't stand up to the high broiler heat. A brush of oil keeps the fish moist, but choose a heat-tolerant oil such as soybean, safflower or peanut oil. Don't use olive oil." -- posted by kellymbrown

Chapli Kebab (Spiced Lamb Patties)

Mon, 25 May 2009 11:43:31 -0400

Recipe source: local newspaper -- posted by ellie_

Easy Meatball Kebobs

Fri, 29 May 2009 11:29:16 -0400

I always have some cooked meatballs in my freezer so this is an easy recipe for me to make!. They look quite elegant and could be served to company any time. You will neeed 8 1" pieces of green pepper and 8 1" pieces of red pepper and 8 pieces on onion. I have simple said !/2 pepper and 1 onion to keep the ingredient list simple. If using Bamboo skewers soak for 45 minutes in water to prevent scorching. The cook time is apprx depending on your method of cooking and the size of your meatball. I used a griddler and it took 7 minutes, BBQ perhaps 15 minutes and broiling about 15 minutes 6" from the broiler. The meatballs are already cooked so it is just a matter of heating them through and getting them golden. The peppers will still be crunchy but hot through -- posted by Bergy

Capri Chicken Polenta

Mon, 08 Jun 2009 02:13:39 -0400

This dish combines two economical ingredients with tasty results. From eatchicken.com. -- posted by Sweet Jezebel

Pineapple Lime Marinated Grilled Salmon

Thu, 11 Jun 2009 01:55:45 -0400

From Michael Antonasio, the manager of Food & Nutrition for Overlook Hospital, Summit, NJ. -- posted by Oolala

Broiled Flank Steak With Spicy Glaze

Sun, 14 Jun 2009 21:31:21 -0400

Although flank steak is lean and flavorful, it is not very tender, so it should be sliced against the grain, very thin. Asian chili paste is very spicy and hot on its own. Here it is mixed with ketchup to tone down the heat so you can enjoy the spiciness. -- posted by Ice Cool Kitty

Chili's Grilled Caribbean Chicken Salad (Copycat)

Sun, 28 Jun 2009 13:23:08 -0400

This is a copycat recipe I got for one of my favorite salads at Chili's. I haven't tried it yet but plan to soon! -- posted by Krista Roes

Green Gazpacho Chicken

Thu, 09 Jul 2009 13:38:23 -0400

Clean Eating July/August 2009 -- posted by TattooedMamaof2

Chicken Parmigiana

Mon, 13 Jul 2009 15:30:52 -0400

From Australian Better Homes and Gardens Diabetic Living - saving here as it is easier than keeping the magazines, at this point times estimated. -- posted by I'mPat

Cumin-Scented Grilled Vegetable Couscous

Thu, 16 Jul 2009 14:10:31 -0400

This is from The Vegetarian Grill by Andrea Chesman. It's very good, although I suggest using more cumin than the recipe calls for...probably 2 or 3 T instead of one. I end up throwing in extra veggies as well. -- posted by Serah B.

Jim Laheys No-Knead Pizza Margherita

Fri, 24 Jul 2009 13:27:06 -0400

This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before. -- posted by blucoat

Barbecued Pork

Thu, 06 Aug 2009 11:54:06 -0400

Capture the flavour of the Chinese butcher's barbecued pork, but without the high fat and salt content. Letting the meat sit in the liquid after simmering helps very lean cuts of meat to retain their moisture. Cooking Time does not include 4 hours marinate. Stephen Wong Recipe. -- posted by daisygrl64

Balsamic Glazed Portabellas Stuffed With Boursin and Spinach

Tue, 11 Aug 2009 10:30:38 -0400

You could substitute your favorite cheese, but I prefer Boursin with shallots and chives! -- posted by theyoungvegetarian

Balsamic-Marinated Pork Chops & Grilled Peaches

Tue, 18 Aug 2009 03:27:04 -0400

We really liked this... The peaches are the best. We did this all on the outdoor grill. From Clean Eating Magazine, July/August 2009. Allow 1 hour to marinate. -- posted by Vino Girl

Sticky Chicken Drumsticks

Thu, 20 Aug 2009 02:09:21 -0400

These are addictive. Recipe adapted from 'Relaxed Cooking with Curtis Stone". I used Lee Kum Kee Chinese barbecue sauce, available in the Asian section of well-stocked grocery stores, or in Asian grocery stores. -- posted by Hey Jude

Peppered Venison Steak With Spiced Smothered Onions

Thu, 20 Aug 2009 10:58:08 -0400

Australian chef Huey (Iain Hewitson)'s recipe for what he describes as basically an American recipe: Peppered Venison Steak with Spiced Smothered Onions. Venison, he advises, should be medium rare at the most so have everything ready to go before adding the venison steaks to the pre-heated grill. Some conversions: 150 grams = approximately 5 ounces; 180 grams = just over 6 ounces. -- posted by bluemoon downunder

Swordfish With Lemon, Garlic and Olive Oil

Wed, 26 Aug 2009 10:05:56 -0400

This recipe is Italian but with the ingredients used, it could be part of a Greek menu as well. Use the maximum marinating time for the best flavour. From "Williams-Sonoma Italian Favourites". -- posted by Irmgard

Chicken Pesto Kabobs

Mon, 14 Sep 2009 10:39:26 -0400

My daughter loves to help me make these, and to eat them! -- posted by TattooedMamaof2

Sweet & Tangy Family Steak

Mon, 14 Sep 2009 14:25:31 -0400

The marinade enhances both the subtle flavor and the tenderness of this popular cut of meat. Land-O-Lakes Cookbook. -- posted by daisygrl64

Luau Walleye

Tue, 15 Sep 2009 11:43:27 -0400

This is my personal take on a delicious recipe I found called Kashabowie Walleye at www.walleyecentral.com. Tender, moist walleye fish steam cooked on the grill or in the broiler. Falls apart with a fork almost instantly. Low maintenance preparation and quick cook time. serves 4-8 (depending on how hearty the appetites.) -- posted by Chef S. A. Curtwright

Minted Lamb Chops

Mon, 21 Sep 2009 12:36:58 -0400

The original recipe called for loin chops, but this will work on any lamb chop; just adjust cooking time appropriately. Serve with mashed potatoes, or peeled boiled new potatoes with butter and parsley. Adapted from a _Bon Appetit_ recipe as published at Epicurious http://tinyurl.com/lcvoq9 -- posted by DrGaellon

Acorn Squash Stuffed With Venison and Corn

Fri, 09 Oct 2009 17:03:06 -0400

I had never worked with Acorn Squash before, so I kind of made it on the spot, but it is delicious! This is a yummy, cheap way to use left overs and still have fall flavors. You can substitute the meat for beef or leave it out and add extra veggies for a vegetarian meal. Can be used as a side dish for a larger group accompanying a larger entree. -- posted by gregobr8

Kick Start Your Day Breakfast Tostadas

Mon, 12 Oct 2009 13:29:02 -0400

Get out of the scrambled eggs rut and spice up your day with this tasty and colorful breakfast tostada. It's a crisp tortilla shell that is layered with chorizo and onions, seasoned black beans, salsa, a fried egg, cheese, avocado, sour cream, and cilantro leaves. Just have lots of napkins on hand - they are messy (and fun) to eat! -- posted by Feast Your Eyes!

Spicy Masala Chicken-Low Cholesterol

Mon, 26 Oct 2009 13:15:25 -0400

This is a really simple and wonderfully tasty chicken dish that I found in a low cholesterol cookbook while researching recipes to help manage my husbands cholesterol levels. This slightly sweet and sour tasting chicken can be served hot or cold,and goes well with salad,rice,potatoes or in naan pockets. Great for barbecues!! Pep time includes marinating time. -- posted by Noo

Petto Di Pollo Con Gorgonzola

Thu, 12 Nov 2009 15:28:17 -0500

Recipe is from La Finestra restaurant in Tarzana, California. -- posted by Sweet Jezebel

Chilaquiles-Style Roasted Chicken Legs

Thu, 12 Nov 2009 16:08:20 -0500

Chilaquiles is a baked Mexican dish thats often made with leftover shredded chicken, tortilla strips and cheese. In her more substantial and refined version, Grace Parisi bakes whole chicken legs with tomatoes, hominy, jalapeños and tortilla chips. Recipe found at Food & Wine website. -- posted by Sweet Jezebel

The Best New Orleans BBQ Shrimp. Ever.

Tue, 15 Dec 2009 11:28:11 -0500

I perfected my BBQ shrimp recipe after cobbling together elements of many other recipes. BBQ shrimp is a classic New Orleans dish, purportedly invented at Pascal's Manale. It's not an accurate name, though - there is no barbecue sauce involved and the shrimp don't go anywhere near a grill. Having fresh shrimp is very important! The Abita imparts a unique flavor, too - if you can get Abita in your area, definitely use it, but if you need to substitute, choose a mild amber ale. Nothing too hoppy and nothing too plain. This recipe will serve 4 as a main dish or up to 8 as an appetizer. This is a dish you eat with your hands - messy and fun! -- posted by CptShane

Open Faced Roast Beef Sandwich

Tue, 29 Dec 2009 10:49:21 -0500

This is my take on the deli classic -- posted by GingerlyJ

Sweet and Spicy Red Curry Chicken

Mon, 04 Jan 2010 18:13:34 -0500

Chicken (thighs or wings) coated in a wonderfully sweet and spicy coconut curry glaze. Great for cocktail or tailgate parties or if using thighs, serve with basamiti rice as a meal. -- posted by Chef La Rose Extraordinaire

Weight Watchers Mushroom Hamburgers (4 Pts or Core)

Sat, 09 Jan 2010 09:22:45 -0500

From Weight Watchers New Complete Cookbook. These burgers are lightened up by adding sauteed carrot, celery and mushrooms to the mix. You could also add other sauteed veggies such as chopped eggplant, shredded zucchini, drained chopped spinach, etc. -- posted by Dreamer in Ontario

Easy Stromboli Bread

Thu, 28 Jan 2010 16:10:42 -0500

This is my take on a Rachael Ray recipe (which is already posted here), but I wanted my version so I could make it again as we really liked it and I'm pretty sure mine's healthier, too. -- posted by SandwichQueen

Quick Beany Bake

Mon, 01 Feb 2010 12:31:41 -0500

From Rose Elliot's kitchen. A kid favourite. -- posted by Missy Wombat

Top Sirloin Steak With Tarragon - Whole Foods

Fri, 05 Feb 2010 10:54:27 -0500

Sirloin steaks in a tarragon marinade. Make sure to use fresh tarragon, not dried. Marinates for 4 hours. Recipe from Whole Foods. -- posted by mailbelle