Parmesan Chicken

½ cup melted butter      2 tsp. Dijon mustard

1 tsp. Worcestershire sauce

½ tsp. salt      1 cup dry bread crumbs

½ cup grated parmesan cheese

6-8 boneless chicken breast halves

Directions: In a shallow bowl, combine butter, mustard, Worcestershire sauce and

salt. In a plastic bag, combine crumbs and parmesan cheese. Dip chicken in butter

mixture; then shake in crumb mixture. Place in greased baking dish, drizzle with any

remaining butter mixture. Bake at 350 degrees for 45 minutes.

Comment:

Speedy Salmon Fillet

3 T. lemon juice      1 T. olive oil

1 T. soy sauce      ¼ tsp. ground ginger

1 clove minced garlic      1 tsp. Worcestershire

¼ tsp. pepper      Salmon fillets

Directions: In a small mixing bowl, whisk together all sauce ingredients. Marinade

the salmon fillets for 20 minutes. Brush both sides of the salmon with some sauce.

Grill fillets on aluminum foil. Baste with remaining sauce as the salmon cooks.

Comment: A favorite salmon recipe.

Chicken Enchiladas

16 corn tortillas

Roasted Chicken, shredded

1 can chopped green chilies

Cumin, for sprinkling

Chili Powder, for sprinkling

¼ cups vegetable oil

1 large onion, diced

3 cans (15 oz. size) green enchilada sauce

3 cups grated cheddar cheese

Sour cream for serving

Diced tomato, for serving

Chopped cilantro, for serving

Directions: One at time, hold tortillas over the stovetop burner to brown slightly for

a little charred flavor. Set tortillas aside.

In a large skillet, heat oil and cook the onions until translucent. Add green chilies.

Add roasted chicken to heat. Flavor the chicken mixture with cumin and chili

powder to taste.

In a greased 9” x 13” casserole dish, put a couple of spoonfuls of enchilada sauce on

bottom to prevent tortillas from sticking. To assemble tortillas, dip a tortilla in

sauce, then lay on a plate. Sprinkle with cheese. Add chicken mixture and a

spoonful of sauce. Roll it up tightly and place it seam down in the dish. Repeat.

Pour the rest of the enchilada sauce over the enchiladas, the sprinkle on the rest of

the cheese. Bake for 30 minutes at 350 degrees until hot and bubbly.

Remove from oven and let sit for 15 minutes before serving. Garnish with a dollop

of sour cream, a sprinkle of tomatoes and a sprinkling of cilantro.

Comment: I always buy a roasted chicken at grocery store and shred it. Saves time and adds flavor.

Shrimp Scampi

1 ½ lb. large fresh shrimp, peeled and deveined

½ tsp. salt      3 T. olive oil

2 cloves garlic, minced      2 green onions, chopped

¾ cup Vermouth     3 T. lemon juice

2 T. butter      ¼ tsp. pepper

2 T. fresh parsley, chopped

4 cups cooked angel hair pasta, lightly buttered

Directions: Prepare pasta per directions. After draining, toss lightly with butter to

prevent pasta from sticking together.

Sprinkle shrimp with ¼ tsp. salt. In a large skillet, heat oil over medium-high heat.

Add shrimp, and cook until pink and firm (a few minutes). Using a slotted spoon,

remove shrimp from pan. Add garlic and onions to pan. Cook 3 minutes or until

golden brown. Add vermouth, and simmer 1-2 minutes. Stir in lemon juice, butter,

and remaining salt and pepper. In a large bowl, combine shrimp, parsley, pasta, and

vermouth mixture. Serve.

Comment: Very good and fast to prepare. Fresh uncooked shrimp make a

difference. Heating pre-cooked shrimp in this dish lessons flavor of sauce, and

shrimp can be tough. Feel free to add grape tomatoes, pieces of asparagus, peas or

other veggies to taste.

Stew

3 lbs meat (beef or venison), cubed, floured

Salt & Pepper      3 T. Olive oil

1 tsp. thyme      1 tsp. rosemary

2 cups beef broth      1 cup red wine

2 medium onions, quartered

6 carrots, cut in 1’ pieces

4 potatoes, cut in chunks

3 cloves garlic, minced

20 button mushrooms

2 T. butter

2 T. brown sugar

2 T. lemon juice

Directions: Dust the meat with flour, salt and pepper. In a hot skillet, heat the oil

and brown the meat. Transfer it to a large pot with the herbs, broth, and wine. Cover

and simmer for 2 hours or until fork tender. In a skillet, sauté onion, carrots,

potatoes, and garlic. Add them to the pot. Simmer for 40 minutes. Brown the

mushrooms in better, add them to the stew, and simmer for 15 minutes. Stir in the

lemon juice and brown sugar, and remove from the heat.

If desire a thicker gravy, stir in a flour/milk mixture to thicken before serving. Serve

with warm bread.

Comment: Fantastic stew. Eric’s favorite.