4 Delicious Easy Recipes for Non-Cookers
We can't all be Rachael Ray, but we CAN fake it (just enough). I've never been one to whip up a three course dinner after work-- let's just say I'm more athletic than domestic. So to keep hubby happy, I rely on simple-step recipes that can be prepared in an hour or less. Sound good to you? Check out these 4 delicious, easy recipes for non-cookers!
Broiled Tilapia Parmesan
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Buffalo Chicken Wraps
1 tablespoon butter
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
1/4 cup hot sauce
4 flour tortillas
2 cups shredded lettuce
1 celery stalk, diced
1/2 cup blue cheese dressing (or other)
Heat the vegetable oil and butter over medium-high heat. Place the chicken in the pan and cook until the chicken is no longer pink in the center and the juices run clear (about 10 minutes). Remove the pan from the heat, then pour the hot sauce over the cooked chicken and toss to coat.
Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style. Now admire your artistic handiwork!
Crab and Lobster Stuffed Mushrooms
3/4 cup melted butter, divided
1 pound fresh mushrooms, stems removed
1 cup crushed seasoned croutons
1 cup shredded mozzarella cheese
1 (6 ounce) can crabmeat, drained
1 pound lobster tail, cleaned and chopped
3 tablespoons minced garlic
1/4 cup shredded mozzarella cheese (optional)
Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot
4 (4 ounce) fillets salmon
3 tablespoons prepared Dijon-style mustard
Salt and pepper
1/4 cup Italian-style dry bread crumbs
1/4 cup butter melted
Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.