entree « Great Eats with Petes

Posts Tagged ‘entree’

Chicken and Broccoli

Wednesday, June 1st, 2011

Ok I love Asian Food. I love everything about it. I love the spice. I love the freshness. I love the ingredients. So my love of Asian food has been declared. I even cook it at home on a regular basis. That being said I have never been able to come up with a good and satisfying chicken and broccoli recipe. I love the one my local take out joint makes (I always get it with extra chicken) and this is the closest I have ever gotten to anything I have ever eaten an Asian restaurant. I hope it comes close for you too. You can also change things up and us steak or shrimp or add other veggies (I change it last night and made it with shrimp, steak, green beans and mushrooms) Enjoy!

3 cloves garlic, minced

1/4 cup soy sauce

1 tablespoon sugar

1/4 teaspoon red pepper flakes (more or less depending on your taste)

1 tablespoon cornstartch

1 pound boneless-skinless chicken thighs, thinly sliced

Salt

Pepper

Olive Oil or Canola oil

1 bunch of broccoli, cut into florets

1/4 cup water

2 scallions, thinly sliced

In a large bowl mix together the soy sauce, 1/2 the garlic, sugar, cornstarch and red pepper flakes. Stir to combine. Season with pepper. Season the chicken with salt and pepper. Add to the soy sauce mixture. Mix together. Let marinate for 20 minutes.

In a large saute or fry pan heat 1 tablespoon oil over medium heat. Add in garlic. Then add in the broccoli. Season with salt, pepper and more crushed red pepper. Cook for 1 minute. Add in water and cover the pan. Continue to cook the broccoli while covered for another 4 minutes. Remove from pan and set aside.

Add more oil to the pan (about 2 tablespoons) and crank the heat up to medium-high. Add in the chicken and the scallions. Cook chicken until cooked through, about 3 minutes. Add in broccoli. Stir to combine and cook for an additional minute.

Serve over rice and Enjoy!

Tags: broccoli, chicken, chicken and broccoli, dinner, entree, main dish, rice
Posted in Recipes | 3 Comments »

Panko Crusted Pork Loin

Wednesday, May 25th, 2011

It’s been a long time since I have been in the kitchen. The first thing I did when I got back into it was this Panko Crusted Pork Loin (then I took another hiatus). I love keeping pork loin around. I buy a very large piece when it goes on sale and usually cut it into four smaller pieces and freeze them. It is so unbelievably cost effective to do it this way. I know some people are against freezing meat and only like to use it fresh but when I am not one of those people. I have no problem freezing any meat and using it later. It also benefits my wallet because it allows me to buy in bulk on occasion. Anyway, I also find pork loin looks pretty impressive yet it is really easy to cook so I like to keep it around. This recipe looks great of a plate and only calls for a minimal amount of ingredients. It does take a little time to cook but it is worth it. Enjoy!

1 3-4 pound boneless pork loin, trimmed (I like to leave a little fat around the edges because pork fat rules! but you don’t have to if you don’t want to)

Salt

Pepper

2 tablespoons Whole-grain Dijon mustard

1 cup Panko breadcrumbs

1/4 cup Olive oil

3 Garlic cloves, minced

Preheat oven to 425 degrees F.

Season the pork loin on all sides with salt and pepper. Spread the whole-grain mustard over the top of the pork loin. Set on a rimmed baking sheet and set aside.

In a small bowl mix together the panko breadcrumbs and garlic. Season with salt and pepper. Drizzle in olive oil and mix together until the breadcrumbs are coated. You may need more or less olive oil depending on the brand of panko you use, some are drier then others.

Coat the pork loin in the panko breadcrumbs putting most the breadcrumbs on the top where the mustard is so it will adhere. Bake for 15 minutes uncovered. After 15 minutes cover with aluminum foil and continue to bake for 1 hour or until the meat internally reaches 155 degrees F.

Allow to rest before slicing. Enjoy!

Tags: crusted pork loin, dinner, entree, main dish, panko crust, panko crusted pork loin, pork, pork loin
Posted in Recipes | No Comments »

Caramelized Onion and Mushroom Pizza

Monday, May 9th, 2011

I haven’t forgotten all of you I promise! Life has just gotten in the way. The week where I didn’t get to post at all was because I was out of town at the National Kidney Foundation Spring Clinicals in Las Vegas. Work sent me for work and play! Then this past week I had to play catch up at work and deal with a serious case of jet lag. I’ve been to the west coast before but my jet lag was never as bad as it was upon this return.

Anyway I should be back in full swing and posting three times a week. I wanted to continue with pizza week even though it now spans two weeks lol. The inspiration for pizza week actually came during Lent. My friend Nicole wasn’t eating meat on Fridays and she was coming over for dinner. The perfect solution for me then was to make her pizza and I did. We had quite the pizza party that included all the pizzas I will and have shared with you. She loved them and I hope you do too. Enjoy!

1 pizza dough

Olive Oil

2 medium onions, thinly sliced

Salt

Pepper

1/4 cup white wine (optional)

1 pound of white mushrooms

Shredded Fontina Cheese

Preheat oven to 425 degrees F.

In a saute or frying pan heat about 1 tablespoon of olive oil over medium heat. Add in onions. Season with salt and pepper. Cook slowly over medium-low heat until the onions have become soft and caramelized. Add in wine. Cook until wine has evaporated or reduced down. Remove from pan and set aside.

Add more olive oil to the pan if necessary. Add in mushrooms and cook until tender. Remove from pan.

Dust a clean, flat surface with flour. Dust the pizza dough with flour. Roll out dough into the shape you desire. Top with caramelized onions and mushrooms. Then sprinkle with Fontina cheese. Bake in oven on a cookie sheet, pizza pan or pizza stone. Bake for approxiametly 17 minutes or until pizza is crisp on the bottom.

Allow to rest for a few minutes before cutting. Slice and Enjoy!

Tags: caramelized onion, dinner, entree, lunch, main dish, mushroom, mushroom and onion pizza, onion, pizza
Posted in Recipes | 2 Comments »

Clam Pizza

Wednesday, May 4th, 2011

It’s pizza week at Great Eats with Petes! I love pizza. If I could handle it I would eat pizza everyday. I love pizza so much that I even managed to unlock the Pizzaiolo badge on foursquare for checking in to 25 different pizza places. Yes, you read that correctly I have checked in to 25 different pizza places. I also enjoy experimenting with toppings. This Clam Pizza was inspired by one I tried at Otto Pizzeria in New York City (there’s one in Las Vegas too). I hope you enjoy a good pizza as much as I do. Enjoy!

2 dozen little neck clams

1 pizza dough

Flour for dusting

Olive Oil

1-2 garlic cloves, minced

Shredded Mozzarella Cheese

Preheat oven to 425 degrees F.

Place clams on a baking sheet. Place clams in the oven and bake for 2-3 minutes or until the clams begin to open. DON’T WALK AWAY! This is only to open the clams a little so you can shuck them not cook them. Remove from oven and allow to cool. Once cool remove the clam from the shell along with the clam juice and set aside in a bowl.

Dust a clean, flat surface with flour. Dust the pizza dough with flour. Roll out dough into the shape you desire.

Brush with olive oil. Sprinkle the dough with garlic. Sprinkle the cheese over the pizza dough. Top with shucked clams and some of their juice. Sprinkle with parsley. Bake in oven on a cookie sheet, pizza pan or pizza stone. Allow approximately 17 minutes for the pizza to cook. Remove from oven.

Slice the pizza and Enjoy!

Tags: clam, clam pizza, dinner, entree, lunch, pizza, seafood, seafood pizza
Posted in Recipes | 3 Comments »

Roasted Leg of Lamb Over Potatoes

Monday, April 18th, 2011

It’s almost Easter time and I have never made a leg of lamb before. The only thing I have made are lamb chops. Those apparently are harder to do than a leg of lamb. I couldn’t believe how easy it was to make a leg of lamb and how little time it took. It was quite a successful first attempt at leg of lamb. This is the time of year when you won’t pay an arm and a leg for this leg so go ahead and make this recipe. I promise it’s much easier than it looks.

1 leg of lamb (this one is approximately 6 pounds)

3 garlic cloves, minced

3 sprigs of rosemary, minced

4 yellow potatoes, thinly sliced (I used mandoline, watch your fingers)

Salt

Pepper

Olive Oil

Preheat oven to 350 degrees F.

Cut slits in the leg of lamb. Stuff the slits (cuts) with the garlic pieces and the rosemary. Season with salt and pepper. Drizzle and rub olive oil over the leg of lamb. Set aside.

Put the potatoes in a large bowl. Toss with salt, pepper and olive oil. Line the bottom of a large baking dish or roasting pan (one big enough to hold the leg of lamb) with the potatoes.

Place the leg of lamb on top of the potatoes. Cook in oven for an hour. Remove from heat and check the temperature. It should be 135 degrees in the thickest part for medium rare. I placed it back in the oven and cooked it for an additional 20 minutes before it reached that temperature. Remove from oven and tent with tin foil. Allow to rest for 14 minutes. Cut the lamb of the bone in thin slices.

Serve with the potatoes and Enjoy!

Tags: dinner, easter, easter dinner, entree, garlic, lamb, leg of lamb, main dish, roasted leg of lamb, rosemary
Posted in Recipes | 12 Comments »

Great Eats with Petes

Posts Tagged ‘entree’

Chicken and Broccoli

Panko Crusted Pork Loin

Caramelized Onion and Mushroom Pizza

Clam Pizza

Roasted Leg of Lamb Over Potatoes

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