Southwest-Style Chicken Fried Steak
About Southwest-Style Chicken Fried Steak
(Two servings)
Steamed Cod with Mayonnaise Sauce
About Steamed Cod with Mayonnaise Sauce
This is an easy way to cook fish on the grill. It’s healthy, clean up is a snap, and you won’t have to contend with fish odors in the house since you’re cooking outdoors.
Fresh cod fillets are best, but we use frozen cod fillets like those found in the frozen food section of the grocery store or places like Costco. Look for cod that’s been flash-frozen and vacuum packed. Once it’s defrosted, it shouldn’t have a fishy smell or odor.
(use one pre-cut fillet per serving, serves four)
Huevos a la Mexicana
About Huevos a la Mexicana
(Mexican-style scrambled eggssimilar to a dish called “Chilaquiles”)
Serves two
Jambalaya
About Jambalaya
This originally appeared on the web site for public television’s national RV-based travel series Experience America with dietician/home chef Michele Lites who hails from New Orleans. This recipe is easy and provides a hefty serving of vegetables in each portion. (Recipe is good for about six servings.)
Grilled Shrimp Skewers A La Creole
About Grilled Shrimp Skewers A La Creole
Simple, fast, and tasty.
Grilled Ham & Swiss
About Grilled Ham & Swiss with Whole Grain Mustard
During Paul Ryan’s past life as a travel reporter, he found himself in all sorts of exotic places eating foods as unusual as grubs in the Australian outback, wild game in Africa, and unidentifiable dishes from other far-flung corners of the globe. All he and his camera crew would want after being away from home for weeks were the simple tastes and pleasures of a good American hamburger or plain old grilled cheese sandwich.
Try this slightly souped-up version made with ham and the subtle nutty flavor of Swiss cheese.
Bay Shrimp with Angel Hair Pasta
About Bay Shrimp with Angel Hair Pasta
Preparation time is fifteen to twenty minutes. Popular for a dinner party when you don’t want to spend all of your time in the kitchen. Serve with a mixed green salad and garlic bread. Serves four.
Marinated Teriyaki Flank Steak
About Marinated Teriyaki Flank Steak
We use thinner teriyaki sauces such as Kikkoman and then dilute the salt content with oil, which helps the steak marinate more thoroughly. While olive oil adds a certain taste to foods and normally wouldn’t be used in Asian-inspired dishes like this one, we really like the results with a lighter olive oil. However, you can use almost any vegetable oil.
Serves four.
Marinated Pork Tenderloin
About Marinated Pork Tenderloin
This dish makes a nice presentation for a dinner party or the holidays. For an informal meal serve it with baked beans and a green salad. For more elegant occasions, serve with red cabbage and steamed and quartered red, Yukon Gold or other small gourmet potatoes.
Stovetop Barbecued Pork
About Stovetop Barbecued Pork
Tasty and easy with genuine barbecue flavor without going to the grill. We use pork tenderloin because of its low fat content but pork shoulder can also be used.
This yields six to eight servings for sandwiches.