25 mins dinner recipe

25 mins dinner recipe

25 mins dinner recipe;Try this nice and amazing recipe am sure t will ht the right spot

25 mins dinner recipe

Grilled Steak with Greek Corn Salad

Ingredients.

Three tablespoons extra-virgin olive oil.
Two tablespoons red wine vinegar.
Two tablespoons chopped fresh oregano and/or mint.
One teaspoon honey.
Kosher salt and freshly ground pepper.
One English cucumber, peeled and chopped.

One pint grape or cherry tomatoes, halved.

One small red onion, diced.
One and half cup crumbled feta cheese (about 4 ounces).
One third cup pitted green olives, sliced.
Two ears of corn, shucked.

One/One quatre pounds cube steaks.

how to prepare

Heat a grill to high. Stir the olive oil, vinegar, herbs, honey, three and half teaspoon salt and a few grinds of pepper in a medium bowl. Remove 2 tablespoons of the vinaigrette to a large bowl; set aside. Add the cucumber, tomatoes, feta, red onions and olives to the bowl with the remaining vinaigrette; then toss to coat.
Grill the corn, turning occasionally, until charred in spots, about eight minutes; remove to a cutting board. Meanwhile, season the steaks with salt and pepper. Working in batches if necessary, grill the steaks until the edges start browning, about two minutes. Turn and cook until browned on the other side, about thirty seconds. put  into the bowl with the reserved vinaigrette;then toss to coat.
Remove the corn kernels and add to the salad. Serve the steak with the corn salad. Serve hot. Enjoy!

Recommended:Some good food you should know and not negelect

25 mins dinner recipe

Tortellini in Brodo.

Ingredients

Two tablespoons extra-virgin olive oil
Two leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed
Two carrots, halved lengthwise and thinly sliced
Two small celery stalks, thinly sliced
Four cloves garlic, smashed
Four cups low-sodium chicken broth
One small piece parmesan rind
Two wide strips lemon zest (removed with a vegetable peeler)
Twelve -ounce bone-in smoked pork chop, diced (bone reserved)
One ninth-ounce package refrigerated cheese or meat tortellini
One small head escarole, chopped
Freshly ground pepper

How to prepare

Heat the olive oil in a large pot over medium heat. Add the leeks, carrots, celery and garlic and cook, stirring occasionally, until the leeks wilt, about 5 minutes. Add 2 cups water, the chicken broth, parmesan rind, lemon zest and pork bone. Bring to a simmer and cook until the vegetables are almost tender, about 15 minutes.
Remove the parmesan rind, lemon zest and pork bone from the pot with a slotted spoon. Bring the broth to a boil over medium heat. Add the tortellini, escarole and diced pork; season with pepper. Cook until the tortellini and escarole are tender, 4 to 5 minutes.

30-Minute Cod with Lemony Braised Fennel

Ingredients.

Two large bulbs fennel.

One and half cup plus 2 tablespoons olive oil.
Kosher salt and freshly ground black pepper.
Four,six-ounce cod fillets, each 1 to 1 1/2 inches thick
One lemon
One and half cup panko breadcrumbs
One and half cup pitted kalamata olives

How to prepare

Trim the bottoms and tops from the fennel bulbs, reserving a handful of the fronds for garnish. Cut the bulbs into quarters. Set each quarter on its side and cut off most of the core. Cut the quarters into wedges about one-inch thick, don’t worry if some pieces fall off the wedge-use those too.
Put one quater cup oil in a large skillet with a tight-fitting lid. Place over medium-high heat until almost smoking. Then add the fennel and cook without stirring until fennel is brown on the bottom, about 5 minutes. Then stir and let the fennel continue to cook until some more pieces brown, one to two minutes.
Add  half cup of water to the skillet, scraping up any browned bits from the bottom. Also sprinkle with half teaspoon of salt and several grinds of pepper. Then lower the heat to medium, cover the skillet, and cook five minutes.
Sprinkle the cod with salt and pepper and place on top of the fennel,then cover the pan again and simmer, adding more liquid occasionally if the pan is dry, until the fennel is very tender and the cod is cooked through, five to seven minutes.
Meanwhile, chop the reserved fennel fronds (you should have about 1 1/2 to 2 tablespoons) and remove the zest from the lemon. Heat the remaining 2 tablespoons of oil in a medium skillet over medium-high heat, then add the breadcrumbs and cook, stirring frequently, until the breadcrumbs brown, 2 to 3 minutes. Remove from the heat, season with salt and pepper, and allow to cool. Mix the fennel fronds and lemon zest into the breadcrumbs until combined.
Juice the lemon. Roughly chop the olives.
When the cod and fennel are done, stir in the lemon juice and the olives. Remove from the heat and let stand for about 1 minute to warm the olives. Transfer the fennel and cod to serving bowls and top the fish with the toasted breadcrumbs. Pour any remaining pan juices over the fennel.serve hot.

Pork Chops Pizzaiola.

Ingredients.

Four (1 1/2-inch thick) bone-in pork chops.
Kosher salt and freshly ground black pepper.
Two tablespoons extra-virgin olive oil
One large clove garlic, crushed
One  teaspoon fennel seedoneseed.

One medium onion, chopped.
One teaspoon crushed red pepper flakes.
Two sprigs fresh oregano, leaves chopped, or 1 teaspoon dried oregano.

Quater cup tomato paste
One cup red wine
Two cups chicken stock.

How to prepare

Sprinkle the chops with salt and pepper. Heat the extra-virgin olive oil in large skillet over medium-high heat,then add the crushed garlic and stir it around to flavor the oil. Add in the chops and caramelize on both sides, two to three minutes per side,then remove the chops to a plate and reserve. Stir in the fennel seed, onions, red pepper flakes, and oregano. Reduce the heat and cook for 7 to eight minutes.
Add the tomato paste, and cook for one minute, then add the wine, and cook for a minute,then stir in the stock and combine well. Slide the chops back into the pan, cover and simmer to finish cooking the chops, about five to six minutes. Arrange the chops and sauce on a serving platter and serve hot.

Escarole and Bean Soup

Ingredients

Two tablespoons olive oil.
Two garlic cloves, chopped.
One pound escarole, chopped.
Salt.
Four cups low-salt chicken broth.
One (15-ounce) can cannellini beans, drained and rinsed.
One (1-ounce) piece Parmesan.
Freshly ground black pepper.
Six teaspoons extra-virgin olive oil.
Serving suggestion: crusty bread.

how to prepare

Heat two tablespoons of olive oil in a heavy large pot over medium heat,then add the garlic and saute until fragrant, about fifteen seconds,then add the escarole and saute until wilted, about two minutes. Add a pinch of salt,then add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about seven minutes. Season with salt and pepper, to taste.
Ladle the soup into six bowls. Drizzle one teaspoon extra-virgin olive oil over each. Serve with crusty bread.Enjoy!

 

 

Be the first to comment

Leave a Reply

Your email address will not be published.


*