Recipe(tried): Favorite Dinner Recipes (6)

I hope you find something here you like. Jude

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GARLIC SHRIMP
Makes 6 servings

2 pounds jumbo bay shrimp
1/2 cup butter
1 teaspoon salt
6 cloves garlic, minced
1/4 cup chopped fresh Italian parsley, divided use
2 teaspoons lemon peel
2 tablespoons lemon juice
3 cups white rice, cooked (for serving)
6 lemon wedges (for garnish)
Parsley sprigs (for garnish)

Preheat oven to 400 degrees F.

Clean and devein shrimp, rinse and pat dry; set aside.

Put butter in 9x13-inch baking pan. Place in oven 5-7 minutes until butter melts and dish is hot. Remove dish from oven and add salt, garlic and 1 tablespoon chopped parsley. Mix thoroughly. Arrange shrimp in single layer on top of butter mixture.

Bake 5 minutes. Remove from oven and turn each shrimp over. Sprinkle with lemon peel, lemon juice and remaining parsley. Bake 8-10 minutes more until shrimp are just pink.

Spoon rice on platter, top with shrimp. Garnish with lemon wedges and parsley sprigs.

NOTES: Tim's favorite.

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PROVOLONE-OREGANO FOCACCIA
Source: The Bread Book by Betsy Oppenneer

4 cloves garlic, minced or pressed
1/2 cup olive oil
1 tablespoon dry yeast
1 1/2 cups warm water
1 tablespoon sugar
1 teaspoon salt
1 cup whole wheat flour
1 cup semolina flour
6 ounces provolone cheese, cut in 1/4-inch cubes (1 1/2 cups)
2 tablespoons fresh oregano or 2 tsp. dried
2 cups unbleached all-purpose flour

Gently cook the garlic in the oil for 3-5 minutes, just until garlic begins to brown slightly. Remove from heat and cool.

In a large bowl, soften the yeast in the water. Add the sugar, salt, 2 tbsp cooled garlic oil, whole wheat flour, the semolina flour, the cheese and oregano. Beat vigorously for 2 minutes. Gradually add all-purpose flour 1/4 cup at a time until the dough mass forms and pulls away from the sides of the bowl. Knead for 8-10 minutes, adding flour if necessary, until dough is smooth and elastic and blisters have started to form on the surface. Put dough in an oiled bowl, turn to coat top of bowl. Cover and let rise until double, about 1 hour.

Turn the dough onto work surface, press into 14-inch circle. Cover and let rise 20 minutes. Dimple the dough with your fingertips pressing to the bottom of the pan. Cover and let rise 20 more minutes.

About 15 minutes before the end of the rising preheat the oven to 400 degrees F.

Just before baking drizzle the top of the dough with the remaining garlic oil mixture, allowing it to puddle in the dimples.

Bake for 25 minutes or until it is golden brow (internal temperature should reach 190 degrees F). Immediately remove the bread from the pan and put it on a rack. Focaccia is best eaten warm or at room temperature

NOTES: I usually omit the cheese in this recipe, and it has become a favorite for pizza crust. The Semolina flour gives it a light crispy texture. This recipe comes from one of my favorite cookbooks. If you like to bake bread this book is priceless! I also use my bread machine to make this dough, adding the ingredients as recommended by the manufacturer and processing on the dough cycle, if I'm in a hurry I may not allow it to complete the full rising time - seems to work OK. - Jude

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ORANGE ROUGHY WITH DILL BUTTER
Makes 2 servings

4 tablespoons butter
1/2 pound frozen orange roughy, thawed
1/4 teaspoon dill weed
Dash salt and pepper
3/4 cup bread crumbs
1/8 cup grated Parmesan cheese

Heat oven to 350 degrees F. Melt 2 tablespoons butter in shallow baking dish. Coat fish with butter. Sprinkle with dill weed, salt and pepper.

Bake 25 minutes, until fish flakes.

Prepare buttered crumbs. Melt the remaining 2 tablespoons butter, and crumbs and parmesan cheese stirring to blend well. Sprinkle fish with buttered crumbs during last 3 minutes of baking.

NOTES: Tim and Brianna both like this!

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STEAK ON A STICK
Source: Family fun Magazine
Makes 4 servings

1 1/2 pounds London broil, sliced 1/4-inch thick
1/2 cup soy sauce
1/4 cup olive oil
1/4 cup water
2 teaspoons dry mustard
2 tablespoons molasses
1 teaspoon ginger
1/2 teaspoon garlic powder

Cut steak on diagonal in 1/4-inch slices, place in large ziplock bag. Mix all other ingredients, pour into bag with meat slices. Seal bag with no air pockets, shake. Marinate in refrigerator for at least 4 hours or freeze until ready to use.

WHEN READY TO COOK:
Skewer the meat, ribbon style with 3-4 pieces on each skewer. Bamboo skewers soaked in water work well.

Broil meat or grill 4-5 minutes on each side.

NOTES: I usually prepare this in the evening and allow it to marinate overnight in the refrigerator. Everyone likes this recipe! - Jude

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CALIFORNIA CICKEN
Makes 4 servings

1 pound boned and skinned chicken breast halves
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon water
2 teaspoons McCormick's Garlic Pepper
1/2 teaspoon dried basil
1/2 teaspoon onion powder

Combine all ingredients except chicken, blend well. Dip chicken in lemon mixture.

Saute in nonstick skillet until golden brown.

NOTES: This is good as a main dish with rice pilaf. Also good sliced into strips over tossed salad in homemade bread bowls with Brianna's Garlic Vinaigrette. Tim's favorite chicken recipe and Corey likes it too! - Jude

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SWEET ZESTY CHICKEN
Source: Pittsburgh Post Gazette
Makes 6 servings

6 boned and skinned chicken breast halves
1/2 teaspoon garlic powder
2 cups plain spaghetti sauce
1/4 cup soy sauce
3 tablespoons Worcestershire sauce
1/2 cup honey
1 cup chopped onion
6 cups cooked white rice

Heat oven to 375 degrees F.

Place chicken in 3 quart shallow baking dish; sprinkle with garlic powder. Combine spaghetti sauce, soy sauce, Worcestershire sauce, honey, and onion. Pour over chicken.

Bake 1 hour or until chicken is no longer pink when cut. Remove chicken and stir sauce. Serve with rice.