food
EVERYDAY
EASY
LEM ON AND HERB GRILLED
TR O U T SANDW ICH
i
large lem on
V2
cup m ayonnaise
V/\
cu p snipped fresh basil o r 2 Tbsp.
snipped fresh dill
1
lb. ruby or rainbow tro ut fillets
4
ciabatta buns, halved
Fresh basil (optional)
1.
F in e ly sh re d peel and sq u eeze ju ic e fro m h a lf o f the lem o n;
th in ly slice th e re m a in in g h a lf and set aside. In sm a ll h o w l
co m b in e m ayo nn aise, lem o n peel, lem o n ju ic e , b asil, and
!/4 tsp. each
salt
and
black pepper.
2 .
R in se fish ; pat d ry. R em o ve 2
Tbsp.
o f th e m ayo nn aise
m ix tu re and b ru sh on fish . O n a g rill, p lace fish , sk in sid e up,
d ire c tly o ve r m e d iu m -h ig h h eat; g rill 1 m in u te . C a re fu lly
tu rn sk in sid e d o w n and g rill 5 to 7 m in u te s m o re o r ju s t
u n til fish fla k e s e a sily w ith a fo rk. A d d lem o n slic e s and
h alve d b u n s, c u t sid e d o w n , to the g rill a fte r tu rn in g fish .
3 .
R e m o ve fis h , b u n s, an d le m o n s lic e s fro m g rill. R e m o ve
s k in fro m fis h , if d e sire d . C u t fish in to b u n -siz e p ie ce s.
T o p b u n b o tto m s w ith so m e o f th e m a y o n n a ise m ix tu re .
A d d fish , le m o n s lic e s , an d a d d itio n a l b a s il. P a ss an y
re m a in in g m a y o n n a ise m ix tu re ,
s e r v e s
4.
EACH SERVING
518
cal,
3 0
gfat,
7 7
mgchol,
6 6 7
mg sodium,
3 2
g carbo,
3
gfi ber,
2 9
g pro.
PAN-FRIED GARLIC STEAK
4
4
-
to 5
-
0
Z .
beef ribeye (D elm onico)
steaks, cut
'/ 2
inch thick
6
cloves garlic, peeled and thinly sliced
2
Tbsp. butter
1
15- to 19-oz. can cannellini beans (white
kidney beans)
V4
cup snipped fresh Italian (flat-leaf)
parsley
1.
D riz z le steaks lig h tly w ith
olive oil;
s p rin k le w ith
salt
an d
black pepper.
2 .
H e a t a 12-in ch h e avy s k ille t o v e r m e d iu m -h ig h h eat. A d d
ste a k s and re d u ce h eat to m e d iu m . C o o k ste aks fo r 3 to
4 m in u te s p e r sid e o r u n til d e sire d d o n en e ss (1 4 5 °F fo r
m e d iu m -ra re ). R em o ve ste aks fro m sk ille t; co v e r and keep
w a rm . A d d g a rlic slic e s to p an . C o o k and s tir 1 m in u te o r
u n til so ften ed ; re m o ve fro m pan.
3 .
A d d b u tte r and b ean s to s k ille t; h e a t th ro u g h . A d d p a rsle y
and co o k 1 m in u te m o re. T o p ste aks w ith g a rlic an d se rve
w ith beans.
SERVES 4.
EACH SERVING
3 2 6
cal,
18
gfat,
81
mgchol,
415
mg sodium,
16
gcarbo,
5
gfiber,
2 9
gpro.
Plan meals using Everyday Easy
recipes at BHG.com/mealideas
CARAM ELIZED PORK W ITH MELON
1
sm all cantaloupe
V4
cup orange juice
3
Tbsp. hoisin sauce
4
cen ter cut pork chops,
V2
inch thick
3
green onions, thinly sliced
Shredded Napa cabbage (optional)
1 .
R em o ve rin d an d seed s fro m th e can talo u p e; ch o p . Place
2
cups
chop p ed can talo u p e in food p ro ce sso r o r b len d er; add
o ran g e ju ic e an d p ro cess u n til sm o o th . T ra n s fe r
V
2
cu p o f
th e p u re e d m elo n to a sm a ll m ix in g b o w l; add h o isin . S tra in
re m a in in g p u re e , re s e rv in g ju ic e and d isc a rd in g so lid s.
2 .
S p rin k le p o rk lig h tly w ith
salt
and
black pepper;
b ru sh
g e n e ro u sly w ith th e h o isin m ix tu r e . H e a t 1 T b s p .
oil
in a
12-in ch s k ille t. A d d ch o p s to s k ille t an d co o k fo r 3 to
4 m in u te s on e ach sid e o r u n til w e ll b ro w n e d a n d o n ly a
tra c e o f p in k re m a in s (1 6 0 °F ).
3 .
M e a n w h ile , co m b in e
remaining
chopped m elo n , stra in e d
ju ic e , an d g re e n o n io n s. R e m o ve ch o p s fro m s k ille t; add
re m a in in g sa u ce m ix tu r e to s k ille t. C o o k a n d s t ir u n til
heated th ro u g h . Spoon onto s e rv in g p lates. T o p each w ith a
chop. A d d m elo n m ix tu re to s k ille t to w a rm slig h tly. S e rv e
o ve r cho p s w ith sh red d ed N apa cabbage.
SERVES 4.
EACH SERVING
3 2 7
cal,
10
gfat,
117
mgchol,
4 5 2
mg sodium,
19
g carbo,
2
gfiber,
3 9
g pro.
BALSAM IC-GLAZED CHICKEN TEN D ER S
i
sm all orange
2
/3
cup cinnam on applesauce
V4
cup balsam ic vinegar
V2
tsp. ground card am om o r
'/ 4
tsp.
ground nutm eg
1
lb. chicken tenders
2
tsp. vegetable oil
Fresh thym e sprigs (optional)
1.
F in e ly sh re d peel fro m o ran g e; set asid e. J u ic e o rang e. In
m e d iu m sau cep an co m b in e ap p lesau ce, vin eg ar, card am o m ,
ju ic e fro m the orange, and
V2
tsp. each
salt
an d
black pepper.
B rin g to b o ilin g o ve r h ig h h eat. R ed u ce h eat to lo w . C o o k,
u n co ve re d , s tirrin g o c c a sio n a lly 10 m in u te s. R em o ve fro m
h eat and co ve r to keep w a rm .
2 .
Seaso n c h ic k e n lig h tly w ith
salt
and
black pepper.
H e a t o il
in 12-inch no n stick sk ille t o ver m ed ium high heat. A d d ch icke n ;
co o k u n til g o lden b ro w n on b o tto m , ab o ut 4 m in u te s. T u rn
c h ic k e n an d add
V2 cup
o f the ap p le sau ce m ix tu re to sk ille t.
C o o k 2 to 3 m in u te s m o re o r u n til ch ic k e n is cooked th ro u g h .
3 .
T o se rve , top c h ic k e n w ith so m e o f th e ap p le sau ce
m ix tu re , o rang e p eel, and fre sh th ym e . Pass re m a in in g
ap p le sau ce m ix tu re ,
s e r v e s
4.
EACH SERVING
2 0 8
cal,
4
gfat, 66 mgchol,
2 0 7
mg sodium,
15
gcarbo,
1
gfiber,
2 7
gpro.
160
AUGUST 2010 BETTER HOMES AND GARDENS
