Chef's Corner: Easy cooking, no matter what your favourite flavour
How simple can it get? One beef, one chicken, one fish.. Bueno!
Mostaccioli Mosta
1 pound lean ground beef
1 (15 ounce) can tomato sauce
1 cup black olives, pitted and sliced
1/4 cup grated Parmesan cheese
1 teaspoon seasoning salt
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1 (16 ounce) package mostaccioli pasta
2 teaspoons butter, softened
1 cup shredded mozzarella cheese
Turn the broiler on and set the rack about 6 inches below it. In large skillet, cook beef over medium heat until done. Drain. Add tomato sauce, olives, Parmesan cheese, seasoned salt, garlic powder, and oregano. Simmer 15 minutes. Cook pasta in a large pot of boiling water until done, then drain. Please mostaccioli in a shallow, 3 quart baking dish and toss with the butter. Pour meat sauce over, and top with shredded mozzarella. Broil for 2 to 3 minutes, or until cheese melts.
Chicken Fajitas
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon chilli powder
1 clove garlic, minced
1 dash hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs cut into strips
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, sliced
1/2 lemon, juiced
In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chilli powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours. Heat oil in a large skillet over high heat. Add chicken strips to the pan, and sauté for 5 minutes. Add the onion and green pepper, and sauté another 3 minutes. Remove from heat, and sprinkle with lemon juice.
Baked Fish Dinner for Two
4 tablespoons olive oil, divided
2 baking potatoes cut into 1/2 inch slices
Salt and pepper to taste
1/2 cup water
1/2 red bell pepper, chopped
1 leek, bulb only, chopped
1 zucchini, thickly sliced
2 stalks celery, cut into thin 3-inch slices
4 cloves g arlic, minced
1 pound white fish fillets
1 tomato, seeded and chopped
2 sprigs fresh parsley or cilantro, for garnish
Preheat oven to 425 degrees F. Lightly oil a shallow, 2 quart baking dish and set aside. In a medium bowl, toss the potatoes with 2 tablespoons olive oil to coat evenly. Season with salt and pepper. Spread potatoes in baking dish with 1/4 cup water. Cover, and bake for 15 minutes. Combine bell peppers, leek, zucchini, and celery in a medium bowl. Toss with garlic and 2 tablespoons olive oil. Season to taste with salt and pepper. Spread vegetables over potatoes, add another 1/4 cup water, and cover. Bake for 10 to 15 minutes. Rinse, and cut fish into 1 to 1 1/2 inch cubes, and spread over vegetables. Cover. Bake for 10 minutes or until fish flakes easily. Serve with tomato and parsley or cilantro garnish.
Mostaccioli Mosta
1 pound lean ground beef
1 (15 ounce) can tomato sauce
1 cup black olives, pitted and sliced
1/4 cup grated Parmesan cheese
1 teaspoon seasoning salt
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1 (16 ounce) package mostaccioli pasta
2 teaspoons butter, softened
1 cup shredded mozzarella cheese
Turn the broiler on and set the rack about 6 inches below it. In large skillet, cook beef over medium heat until done. Drain. Add tomato sauce, olives, Parmesan cheese, seasoned salt, garlic powder, and oregano. Simmer 15 minutes. Cook pasta in a large pot of boiling water until done, then drain. Please mostaccioli in a shallow, 3 quart baking dish and toss with the butter. Pour meat sauce over, and top with shredded mozzarella. Broil for 2 to 3 minutes, or until cheese melts.
Chicken Fajitas
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon chilli powder
1 clove garlic, minced
1 dash hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs cut into strips
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, sliced
1/2 lemon, juiced
In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chilli powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours. Heat oil in a large skillet over high heat. Add chicken strips to the pan, and sauté for 5 minutes. Add the onion and green pepper, and sauté another 3 minutes. Remove from heat, and sprinkle with lemon juice.
Baked Fish Dinner for Two
4 tablespoons olive oil, divided
2 baking potatoes cut into 1/2 inch slices
Salt and pepper to taste
1/2 cup water
1/2 red bell pepper, chopped
1 leek, bulb only, chopped
1 zucchini, thickly sliced
2 stalks celery, cut into thin 3-inch slices
4 cloves g arlic, minced
1 pound white fish fillets
1 tomato, seeded and chopped
2 sprigs fresh parsley or cilantro, for garnish
Preheat oven to 425 degrees F. Lightly oil a shallow, 2 quart baking dish and set aside. In a medium bowl, toss the potatoes with 2 tablespoons olive oil to coat evenly. Season with salt and pepper. Spread potatoes in baking dish with 1/4 cup water. Cover, and bake for 15 minutes. Combine bell peppers, leek, zucchini, and celery in a medium bowl. Toss with garlic and 2 tablespoons olive oil. Season to taste with salt and pepper. Spread vegetables over potatoes, add another 1/4 cup water, and cover. Bake for 10 to 15 minutes. Rinse, and cut fish into 1 to 1 1/2 inch cubes, and spread over vegetables. Cover. Bake for 10 minutes or until fish flakes easily. Serve with tomato and parsley or cilantro garnish.
