Sam’s Umami Salmon

Ingredients

  • 1/2 cup onion, diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon rosemary
  • 2 teaspoons oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup white wine
  • 2 tablespoons goat cheese
  • 3/4 pound salmon

Directions

Preheat oven to 475. 

Saute onion in olive oil over medium high heat for 5 minutes, or until caramelized.  Add garlic and saute an additional 2 minutes.  Add rosemary, oregano, salt and pepper and saute an additional 1 minute.  Add wine and simmer to reduce to a paste.  

Prepare a glass baking dish ith olive oil, then place the salmon skin side down.  Put paste on top of salmon.  Crumble goat cheese on top.  Bake at 475 for 7 minutes, then reduce heat to 350 and bake an additional 15 minutes until done. 

Monday Night Lemon Chicken Pasta

Ingredients

* 3 chicken breasts, cut into bite size pieces
* 2 tablespoons butter
* 2 cloves garlic, minced
* 1 can chicken broth
* 3 tablespoons fresh lemon juice
* pepper to taste
* 1 bunch fresh basil or dried basil to taste
* 2 teaspoons corn starch
* 1 package linguine

Directions

Cook the pasta according to directions.

Heat butter in a large saute pan on medium high heat. Add chicken and saute until done. Add garlic and saute 2 minutes. Add chicken broth, lemon juice, pepper and basil (if using dried basil). Reduce sauce slightly (2 minutes), then add cornstarch and stir well. If using fresh basil, add now. Continue to reduce for another few minutes. Sauce should be fairly liquid and light flavored. Serve over pasta and serve with fresh salad or vegetables.

Spanish Rice

Ingredients

* 2 cups rice
* 1 large onion, chopped
* 2 cloves garlic, minced
* 2 cans chicken broth
* 1 1/2 cups canned tomatoes, or fresh tomatoes, peeled, seeded and chopped
* 1/4 cup olive oil
* chili peppers (optional)

Directions

Puree the tomatoes, onion, garlic and 1/2 cup chicken broth in a food processor

Heat the oil in a sauce pan and saute the rice utnil it turns golden. Add the tomato puree, remaining chicken broth, salt and pepper to taste and chili peppers. Bring to a boil, lower the heat to a simmer and cook, covered for 15 minutes.

Savory Sherry Chicken

Ingredients

* 4 boneless, skinless chicken breasts
* 4 tablespoons flour
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground pepper
* 6 tablespoons butter
* 1 tablespoon savory
* 1/2 pound button mushrooms, sliced
* 2 tablespoons shallots, minced
* 1 cup sherry
* 1 can chicken broth

Directions

Butterfly chicken breasts. Prepare mixture of flour, salt, and freshly ground pepper on plate. Pat chicken dry with paper towel and coat liberally with flour mixture. Set chicken on fresh plate.

Melt butter in pan and add savory. Simmer 1 minute. Add chicken. Saute 3 minutes per side. Remove chicken, keep in warm oven.

Add button mushrooms to pan, saute 3 minutes. Add shallots, saute 2 minutes. Add sherry, bring to boil. Add chicken broth, bring to boil and reduce to ? cup volume. Remove chicken from oven, serve with sauce.

Sam’s Chicken

Ingredients

* 4 boneless, skinless chicken breasts
* 2 teaspoons olive oil
* 2 tablespoons balsamic vinegar
* 2 teaspoons honey

Directions

Pan sear chicken over medium-high heat in a saute pan. Mix honey, vinegar and oil in a small bowl. Pour the honey mixture over the chicken. Turn chicken once or twice to fully coat.

Pork Chops in White Wine Sauce

Ingredients

* 2 pork chops
* 2 tablespoons olive oil
* 2 teaspoons salt
* 1 teaspoon pepper
* 2 teaspoons rosemary
* 1/2 cup white wine
* 1 cup chicken broth
* 1 tablespoon butter, melted
* 1 tablespoon flour

Directions

Season pork chops with salt, pepper and rosemary on one side. Lay the pork chop, seasoned side down, in a saute pan over medium high heat. While the first side is browning, season the other side. Turn the pork chop after 3 minutes. After browning both sides, add white wine and chicken broth. Bring to a boil. Cover and simmer until liquid is reduced by about half and pork chops are cooked. Remove the pork chops. Mix together the melted butter and flour. Pour the roue into the sauce and mix until sauce thickens. Pour the sauce over the pork chops and serve.

Black Bean Salad

Ingredients

* 1 tomato, chopped
* 2 tablespoons fresh cilantro, chopped
* 1/2 cup red onion, diced
* 1 teaspoon salt
* 1 teaspoon vegetable oil
* 1 can black beans, drained

Directions

Mix all ingredients together.