Evening and Dinner Archives

Linguine with Kalamata Clam Sauce

Linguine with Kalamata Clam Sauce is a little bit of surf and a little bit of turf. The Kalamata gives this classic dish a delicious punch.

Better Best Foods Parmesan Chicken

It’s Better than Best

Better Than Best Foods Parmesan chicken has a little secret surprise that gives a more flavor a little satisfying crunch. Have it with white wine, a nice salad, broccoli, and a baked potato you can bake at the same time as the chicken. This is a great dinner for a weeknight, yet impressive enough for company. Enjoy!

Pesto Stuffed Chicken Thighs

These Stuffed Chicken thighs are easy to make and delicious. They are also healthy made with yogurt and grilled.

Recipes in this Post

Ruby Red Grapefruit Roasted Chicken

A few days ago, someone asked me for a different way to roast a chicken, and I have her this recipe. I haven’t made this in a long time, and it was a welcome change from the ho-hum regular roasted chicken we all know and love.

Spane and I both love grapefruit, and I was lucky to get some beautiful ruby-red grapefruit at my local corner store. Today, I’m going to go to the local farmer’s market and get some more. Did you know that grapefruit is really good for you? As a member of the citrus family, they are packed with vitamin C, have low sodium, low sugar, high lycopene, high potassium, and fat burning enzymes.

binder clips bind chicken skin together — Binder clips bind chicken skin together

I have to tell you, binder clips are great in the kitchen. I use them mainly to close up bags, especially bags of frozen vegetables. When I was making my chicken, the skin on the breast tore, and I needed it to cover the grapefruit slices. What to do? I heard some TV doctor yelling “Clamp!” in my head, got some binder clips out of the drawer and clamped it up. When the chicken was finished cooking, it was just a matter of removing the clips, and the skin stayed nicely together. Clean up was simple, too, and unlike twine, I can reuse my clips after thoroughly washing them.

Broiled Ahi Tuna with Blood Orange Balsamic Reduction

Since we didn’t make a big Holy Thursday Seder meal this year, I thought it would be nice to make something memorable for Good Friday. Catholics are bound not to eat meat on Good Friday. I was at the market on Thursday picking up some last-minute things, and the butcher brought out two lovely pieces of Ahi tuna. I already had purchased Blood Oranges at the Farmer’s market earlier in the day. I also wanted something simple for Friday night because we would be spending a good deal of our day in the church for the Stations of the Cross and The Seven Last Words of Christ.

I have to say I was proud of my son. Our church has the kids from the middle school put on a play, complete with Roman soldiers and a real wooden cross. Spane said to me, “Mom, can we leave, it’s really sad.” Later, I saw he had a tear in his eye, and I knew that he had finally GOTTEN it. We will be going to Easter Vigil on Saturday night (Sunday according to the liturgical calendar), so we will once more be joyous again.

After all that, I was kind of tired when we got home. I looked on the Internet for tuna and blood oranges, and everything was pan-seared. I wanted it to be broiled, so I went my own way. It was delicious, and I suggest you try it. You can even do the whole thing on the grill, just make sure you have an oven-safe pan for the sauce.

Recipes in this Post

Jalapeno Stuffed Peppers

Today it was clean out the refrigerator day. You know how it is, no matter how careful you are, there is always something that hides in the very back and becomes a science experiment. Yuk! You might want to check out my Organizing the Refrigerator tips on how to avoid finding science experiments.

Then there are the little containers of pickled jalapeño peppers that come with a pizza. I think they jump in the hot pack all by themselves, because I know I never order them. That isn’t to say that I don’t like them, but I do, but I don’t like them on pizza. Still, unbidden, they find their way into my kitchen. They make their way to the refrigerator, to be included in something or eaten out of hand later, and like all small things, seem to happily find their way to the back of the fridge, right next to that awful science experiment. Since they are in brine, they don’t go bad and can stay in the refrigerator indefinitely.

So, when I was cleaning out the refrigerator today, I found day old plain cooked rice, 2 nice red bell peppers, and the small container of jalapeños. Jalapeño Stuffed Peppers it is!