Fish Baked in Lemon Butter Recipe

Lemon and butter are often served with fish. This combination is even tastier when the flavors are baked together as in this quick and easy recipe.

Container: large oven-proof skillet Servings: 4 Prep Time: 15 minutes Cook Time: 15 minutes Ingredients - 1 1/2 pounds fish fillets - 1 lemon - 4 tablespoons butter salt and pepper Directions

Use any firm white fish, such as haddock, cod or snapper. The skinless pieces should be at least 1 inch thick to keep from drying out. If you have thin fillets, fold them to make a double thickness. Preheat the oven to 400. Cut the lemon in half. With a zester or sharp knife cut the peel - yellow part only - from one half and chop it finely. Cut the other half into very thin slices. Squeeze and reserve the juice from the unsliced half. Season four pieces of fish - about six ounces each - with salt and pepper. Over medium heat, melt 2 tablespoons butter in an oven-proof skillet large enough to hold the fish without crowding. Saut the fish briefly on each side in the butter. Put one or two slices of lemon on top of each piece of fish, drizzle half of the reserved lemon juice over them, and bake in the pre-heated oven. While the fish is baking, melt together two tablespoons butter, the chopped lemon zest and the remaining lemon juice. Begin checking for doneness after ten minutes.

Actual baking time will depend on the thickness and variety of fish. It should be opaque rather than transparent and flake easily with a fork when done. Pour the lemon-butter mix over and serve immediately.

Easy Cheesy Stuffed Chicken

INGREDIENTS 1. 2 tablespoons butter or margarine 2. 2 medium zucchini, shredded 3. 1 medium onion, chopped 4. 1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken 5. 1 cup KRAFT Finely Shredded Italian Style Five Cheese Blend 6. 2 (2.5 pound) chickens, quartered 7. 3/4 cup KRAFT Honey Barbecue Sauce NUTRITION INFO Serving size: 8 servings * Calories: 388 kcal * Carbohydrates: 2 g * Dietary Fiber: 0 g * Fat: 24 g * Protein: 38 g * Sugars: 1 g COOKING DIRECTIONS 1. Preheat oven to 400 degrees F. Melt butter in medium saucepan on medium heat. Add zucchini and onions; cook and stir 2 min. or until tender. Remove from heat. Stir in stuffing mix and cheese until well blended. 2. Insert fingers carefully between the meat and skin of each chicken quarter to form a pocket. Fill pockets evenly with stuffing mixture. Place, skin sides up, in large roasting pan. 3. Bake 45 min. or until chicken is cooked through. Brush with barbecue sauce. Bake an additional 5 to 10 min. or until he

Chicken Sage Panini

Directions
First start by trimming our chicken of fat and putting them in a large resealable plastic bag. Next, zest the lemon over a piece of wax paper using our microplane. Squeeze the lemon halves into a measuring cup, discarding the seeds.Combine the lemon juice, zest, mustard, some salt and pepper, and the olive oil in the measuring cup. Using scissors, slice the sage leaves into the marinade. Pour the mixture over the chicken breasts, seal the bag, and smoosh around the marinade. Set it aside in a bowl for 20 minutes. Pre-heat our gas grill. While the chicken is marinating, cover the grilling brick with heavy duty aluminum foil. Cut bread in half lengthwise, and then slice almost all the way open. Grate cheese and make sliced ham ready. Discarding the marinade, grill the chicken on the hot grill for about 5 minutes per side. The chicken should be just cooked through. Remove the chicken to a clean platter and let rest for a few minutes. Not all of the chicken will be used in the sandwichesthe rest will be used for other sandwiches and salads for a couple of lunches! We slice two of the chicken breasts and layer it in

Ingredients

3 medium chicken breasts, boneless, skinless, about 6 ounces each, divided 1 large lemon teaspoon mustard (Grey Poupon), Dijon, country style salt & pepper 1 tablespoon olive oil, extravirgin 1 sprig sage, fresh, containing 10 small leaves loaf wheat bread, Farmers' market, country, unsliced 2 ounces cheese, Italian imported Provolone, grated 3 slices ham, deli, rosemary mayonnaise, light, if desired

the bread with the provolone and ham. Put the sandwiches on the grill, one at a time, weighting them down with the brick facing the open sides of the sandwich so as to try and keep the ingredients inside. Cook for a few minutes on the one side, carefully remove the brick, flip the sandwich, and weight again. Keep them on the grill until the crust is toasty and the cheese is melted. Repeat with the remaining sandwich. Each sandwich is sliced in half. Serve one or two per person, with mayonnaise if desired. ated through.

A Good Easy Garlic Chicken

"Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt - then sautee and enjoy. Couldn't be easier! Great recipe for quick and easy meal, even for the pickiest eater!" Original recipe yield:4 servings PREP TIME 10 Min COOK TIME 10 Min READY IN 20 Min

INGREDIENTS * 3 tablespoons butter * 4 skinless, boneless chicken breast halves * 2 teaspoons garlic powder

* 1 teaspoon seasoning salt * 1 teaspoon onion powder DIRECTIONS 1. Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear. Tag:Garlic, Chicken Date:2006-12-19 Email to Friend Pring the Page

Chicken and Salsa Verde Panini

Servings: 4

Ingredients

7 Green olives, coarsely chopped 1 sm Garlic clove, peeled and coarsely chopped 2 tb Drained capers Grated zest (yellow part of Peel) of 1 lemon 3 tb olive oil 4 tb Lemon juice Pinch salt Freshly ground black pepper To taste 2 Skinless, boneless roasted Chicken breast halves, Thinly sliced 4 Round or oblong sandwich Rolls, split in halves

Breaded Chicken with Edamame Succotash

This prize-winning recipe uses corn and edamame to make a unique succotash. It's a perfect complement to the sweet and smoky chicken. Prep Time:30 min Start to Finish:1 hr 15 min Makes:6 servings

Ingredients 1 1/4 cups Muir Glen organic medium chipotle salsa 1/4 cup orange marmalade 5 tablespoons lime juice Salt and pepper, if desired 6 boneless skinless chicken breasts (1 3/4 lb) 3/4 cup Progresso garlic herb bread crumbs 1/4 cup grated Parmesan cheese 2 tablespoons chopped fresh cilantro 2 cups Cascadian Farm frozen organic sweet corn (from 16-oz bag), thawed 1 bag (10 oz) Cascadian Farm frozen organic shelled edamame, thawed 1 teaspoon ground cumin Fresh cilantro sprigs, if desired

Preparation Directions 1. Mix 1/2 cup of the salsa, the marmalade and 4 tablespoons of the lime juice; season with salt and pepper. Pour into large resealable food-storage plastic bag. Add chicken; seal bag. Turn bag several times to coat chicken. Refrigerate 30 minutes. 2. Heat oven to 375F. In another large resealable food-storage plastic bag, mix bread crumbs, cheese and chopped cilantro. Remove 1 chicken breast at a time from marinade; shake off excess marinade. Place in bag of bread crumbs; seal bag and shake to coat with crumb mixture. On nonstick cookie sheet, place chicken. Discard any remaining marinade and crumb mixture. 3. Bake uncovered 20 to 25 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170F). Meanwhile, in 2-quart saucepan, place corn and edamame; add enough water to just cover vegetables. Heat to boiling over medium-high heat. Reduce heat to medium-low; cook uncovered 5 to 6 minutes or just until edamame is tender. Drain; stir in remaining 3/4 cup salsa, the cumin and remaining tablespoon lime juice. Season to taste with salt

and pepper. Cook over medium-low heat 1 to 3 minutes, stirring occasionally, until hot. 4. Serve chicken with succotash; garnish with cilantro sprigs. High Altitude (3500-6500 ft): Bake chicken uncovered 30 to 35 minutes.

T's Easy Chicken

"I just came up with this one day when i was fooling around in the kitchen! It's really easy and fast and no one has died from it yet!" Original recipe yield: 4 servings PREP TIME 10 Min COOK TIME 15 Min READY IN 25 Min

INGREDIENTS 1/4 cup olive oil 1/4 cup fresh lemon juice 1/4 cup diced onion 4 skinless, boneless chicken breast halves 1/2 cup sliced fresh mushrooms 1/2 cup diced tomatoes, drained DIRECTIONS 1. Heat oil, lemon juice and onion in a large skillet over medium heat. When onion is tender, add chicken, mushrooms and tomatoes. 2. Cook over medium high heat for 5 to 7 minutes each side, stirring occasionally, or until chicken is cooked through and no longer pink inside.

Holistic Recipes - FRUIT FIESTA

by Sharmila Chand Sundy Ding, the master chef at Delhi's Taj Mahal Hotel, offers some exotic recipes with a fresh fruit base

Formatted: Font: (Default) Times New Roman, 12 pt

A well-balanced nutritionally rich diet is the foundation of good health and such a diet should provide all the vitamins and minerals needed by our metabolic system. Hence a meal, which offers a fair mix of vegetables and fruits, is considered very healthy. In summers particularly, more fruits should be included in the diet. "More toxins are eliminated during the summer and fruit cleanses the body by stimulating bowel activity," say Sundy Ding, the master chef at Taj Mahal Hotel's House of Ming restaurant, who is known as 'The Man With the Magic Wok' and whose insatiable thirst for innovation and travel has led him to various countries. "Since most fruits are harvested during summer and fall, we should build up our reservoir of vitamins in this period for the winter," says the celebrated chef who has had the opportunity to serve the high and mighty including the Queen of England, US Senators and the Prime Minister of Japan. Easy to cook with simple ingredients, Sundy very gracefully agreed to give some recipes that make sure that you enjoy cooking as much as eating.

FRUIT SALAD WITH COGNAC CREAM Ingredients: 200g of any seasonal fruits such as apple, strawberry, grapes, peach, papaya, watermelon 60ml Cream

20g Sugar 10ml Cognac (Serves 2) Time to prepare: 5 min Method: Cut each fruit into small pieces and chill them. Add sugar to cream and mix with light hands. Add cognac. Put chilled fruits in serving dish and pour cream on top. Serve chilled. HOT & SOUR PRAWN SOUP WITH LEMON GRASS Ingredients: 2 Prawns (large) 40gm Tomatoes (diced) 20gm Lemon grass (chopped) 10gm Spring onion (chopped) 50gm Green pepper (diced) 300 ml Chicken stock 2 gm Chillies (chopped) 10 ml Lemon grass juice 2gm Sugar 4gm Salt (Serves 2) Time to prepare: 10 min Method: Peel the prawns, cut them into half, wash and drain properly. Boil the chicken stock, add all the ingredients and continue to boil for 3 minutes. After well done, serve hot.

PINEAPPLE FRIED RICE Ingredients: 1 Pineapple 200gm Cooked rice 20gm Green peas 25 gm Red pepper (diced) 20 gm Spring onion Salt to taste (Serves 2)

Time to prepare: 15min Method: Wash the pineapple properly, cut into halves and peel out the heart shaped shell. Cut pineapple heart into small diced pieces. Fry rice, add pineapple and all the other ingredients. Place fried rice into the pineapple shell and close the shell. Steam pineapple with rice for 5 minutes till you smell the flavor. Serve hot. STRAWBERRY WITH SPICY POMFRET Ingredients: 12 pieces Strawberry 400gm Pomfret fillet 10gm Dry red chilies 200gm Corn flour 30ml Honey 10gm Salt 5gm Green chilies 10gm Spring onions 30ml Tomato ketchup 20ml Vinegar Very little cooking oil (Serves 4) Time to prepare: 10-15 min Method: Cut each strawberry into halves. Wash and drain properly. Cut pomfret fillet into small sizes. Marinate with a little salt for 5 minutes. Then wrap them in corn flour and deep fry till it is crisp and golden in color. Heat a pan and put a little oil in it. Saut dry red chilies till you get the chilly aroma. Add the fish, spring onions, green pepper and strawberries. Stir-fry for 1 minute. Season with salt, honey, tomato ketchup and vinegar. Continue stir-frying for another 2 minutes. Serve with less sauce. Garnish with 4-5 pieces of strawberries. GRILLED MANGO SOUP WITH CORIANDER Ingredients: 70gm Mango 20gm Coriander 20gm Tomato (diced) 300 ml Vegetable stock 6gm Salt 2gm Black pepper powder (Serves 2) Time to prepare: 20min Method: Peel mango and cut into small diced pieces. Boil the vegetable stock and all ingredients, except the coriander leaves. Keep in refrigerator till the soup is chilled. Garnish with

coriander leaves and serve. CRISPY BEAN CURD IN ORANGE SAUCE Ingredients: 200g Soft bean curd 120ml Orange juice 25ml Oil 5ml Lemon juice 30g Sugar 35g Corn flour (Serves 2) Time to prepare: 10 min Method: Wrap bean curd in corn flour and deep fry till it becomes crisp. Cut bean curd into small, neat same-sized pieces. Heat orange and lemon juice together. Add sugar and stir till it melts. Arrange bean curd pieces on serving plate and pour sauce on top. Serve hot.

DANNYS SALAD
Ingredients

1 (15 ounce) can pears, chopped 2 bananas, sliced 2 apples - peeled, cored and chopped 1/2 cup creamy salad dressing 1/2 cup frozen whipped topping, thawed

Directions
1. Whisk together the creamy salad dressing and whipped topping until smooth. Pour dressing over the pears, bananas, apples and toss. This salad may also be garnished with your favorite chopped nut