Depending on the size of your chops, one is probably more than enough with a nicely portioned side. The recipe that follows should feed two.

Ingredients

• 1/2 cup all-purpose flour
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 teaspoon lemon pepper
• 2 teaspoons Cayenne pepper
• 1/2 teaspoon Celery salt
• 2 pork chops, 3/4-inch thick
• 1/8 cup olive oil
• 1/2 cup chicken broth
• 2 tablespoons spicy brown mustard
• Chopped fresh flat-leaf parsley, for garnish

Preparation
1. Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, lemon pepper, celery salt and pepper. Mix the seasonings into the flour to even out the mix. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

2. Heat a large pan over high heat and then coat with two turns of olive oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 4 to 5 minutes on each side until golden brown.

3. Remove the pork chops from the pan and set aside.

4. Add about two large pinches of the remaining seasoned flour to the pan drippings. With a wooden spoon, mix the flour into the fat to dissolve and add a tablespoon of mustard (I used French’s Spicy Brown for this recipe). Mix the mustard quickly into the roux and add chicken broth.

5. Let the sauce cook down for 5 minutes to reduce and thicken. Once the sauce begins to take on a thicker consistency, return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

It’s a great, quick meal. Serve with a side of potatoes or a long-grained wild rice.

This recipe came from the soon-to-be defunct Gourmet magazine, but I’ve modified it a bit for our tastes. Absolutely crucial to tying the whole dish together is the lime. So, if you’re going to give it a whirl don’t even think about starting to eat unless you’ve got the wedges of lime. The citrus really helps provide a balance to the heat and smokey flavor of the chipotle chili powder and also compliments the cilantro and bell pepper and onion that show up in the charred corn salsa.

Here’s what you’ll need and how to make this quick meal.

Ingredients

• 1 1/2 cups frozen corn kernels, thawed
• 1 1/4 pounds fresh turkey breast fillets (about 4 cutlets)
• 2 teaspoons chipotle chile powder
• 4 tablespoons corn or vegetable oil
• 1 large red bell pepper, diced
• 1 small red onion, diced
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• Lime wedges

Preparation
1. Heat a heavy medium sized nonstick skillet over a high heat. Once, it’s warm, add the corn and cook until it begins to char. Stir often during the process to prevent burning. You want the corn to develop color and the flavors of charring, but you don’t want it to scald and taste burnt. This process should take 5 to 6 minutes depending on your burners. Set the corn aside in a mixing bowl and cover to keep warm.

2. Sprinkle each turkey cutlet on both sides with chile powder, salt and pepper. Meanwhile heat 1 tablespoon oil in large skillet over medium-high heat. Once the oil has warmed add half of the turkey cutlets and sauté until cooked through, about 1 1/2 minutes per side for a thicker slice 45 seconds to 1 minute if you’re working with a skinnier bird. Transfer to plate. Repeat the process with the additional oil and remaining turkey. Set aside to allow meat to rest and the juices to redistribute.

3. Add 2 tablespoons oil to drippings in skillet and heat. Scrape up the drippings and add bell pepper and onion; sauté 3 minutes. Increase heat to high and add charred corn. Sauté until peppers begin to brown at edges, about 3 minutes longer. Then, stir in cilantro and lime juice.

4. Season salsa with salt and pepper; transfer to medium bowl. Return turkey to skillet and reheat, about 1 minute. Spoon salsa over turkey and serve with lime wedges.

I like to serve this dish with warm tortillas or just some tortilla chips to eat the remaining salsa. It’s very quick, very tasty and really simple. Give it a try!

We did our spinach pesto over a grilled chicken and paired it with balsamic marinated asparagus spears and fresh Roma tomatoes seasoned with salt and pepper. Here’s how you do it.

Ingredients:

• 2 boneless chicken breasts
• 2 cups fresh spinach leaves
• 1/4 cup pine nuts, toasted
• 1/2 fresh lemon squeezed
• 2 teaspoons grated lemon peel
• 1/3 cup olive oil
• Salt and freshly ground black pepper
• 2 tablespoons garlic salt
• 2 cloves of garlic, peeled
• 1/3 cup freshly grated Parmesan

Preparation:

1. Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper and some garlic salt. Grill the chicken until cooked through, about 5 minutes per side. Grill asparagus that has marinated in balsamic vinegar, salt and pepper on separate portion of the pan. Turn asparagus at the same time you turn the chicken. Remove after about 6 to 8 minutes. It should cook a little faster than the chicken. Just set it aside to cool.

2. While you’re grilling, combine the spinach, pine nuts, lemon juice, and lemon peel in a food processor. Lightly pulse. Pause occasionally to gradually add the 1/3 cup of the oil, blending until the mixture is creamy.

3. Transfer the spinach mixture to a bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.

4. Spread the pesto over each piece of chicken and serve.

It’s awesome and super fast (like 15 minutes fast). I don’t think I’ve made something recently that Vita has enjoyed so much. She was raving about the spinach pesto and found herself looking for things to put it on after the chicken and tomatoes were gone. Enjoy!

Ingredients:

• 2 Cups Chicken Stock
• 1/2 Onion Diced
• 1 Cup Chopped Fresh Spinach
• 1/2 teaspoon Kosher Salt
• 1/4 Tablespoon Pepper
• 1 Bay Leaf
• 3 Heaping Tablespoons Cornstarch
• 1/2 Cup Finely Chopped Red Bell Pepper
• 3 Cups chicken meat, cut into 3/4-inch pieces
• 1/2 Tablespoon Curry Powder
• 1 Cup of Half and Half

Preparation:

1. In a large stock pot, bring stock to a slow boil; simmer until reduced by 1/3.
2. Dilute cornstarch in 1/4 cup water, add to stock and stir until it thickens.
3. Reduce stock to a simmer. Add spinach, bell pepper and chicken meat.
4. Add curry powder to taste. Check for flavor and add additional salt and pepper if needed. Add heavy cream, heat for a few more minutes and serve.
Makes 8 cups

Really simple and really tasty. It’s nice and light but still has some nice creaminess.

The real secret is good chicken breasts and the right blend of Greek spices. The best in my opinion is the blend my mother uses, which we buy at Rafal Spice Company in Detroit’s Eastern Market area. You can order it online here.

Ingredients:

• 1/2 Red onion – chopped
• 1 Red Bell Pepper – Diced
• 1 Yellow Bell Pepper – Diced
• Black Olives – Diced
• Cherry Tomatoes – Halved
• 2 medium sized chicken breasts
• 3 tablespoons of Greek Seasoning Mix
• 4 cups pre-packaged salad mix
• 2 tablespoons low-fat Greek Dressing
• 4 tablespoons Feta cheese

Preparation:
1. Preheat grill pan over medium high heat. As your pan is heating, coat both sides of chicken breasts with the Greek seasoning mix.

2. Dice vegetables and spray grill pan with non-stick spray. Grill chicken four minutes per side and grill veggies until tender. Turn chicken and remove from grill. Allow chicken to rest.

3. Slice chicken and add to salad. Distribute toppings and dress to your liking.

This is so simple and so good. Vita’s dinner is pictured below.

Not really a complex recipe, but it’s really, really tasty. It’s so much more fun to make your own grilled salads anyway.

Ingredients:

• 2 large fillets Tilapia
• 1 large lime juiced
• 1 tablespoon unsalted butter
• 1/4 cup of gold tequila
• 4 teaspoons southwest seasoning or Cholula dry seasoning
• 1/2 yellow pepper diced
• 1/4 red onion diced
• 1/4 cup of diced cherry tomatoes
• 1/2 bunch of cilantro finely chopped
• Salt and pepper to taste

Preparation:
1. Lightly season both sides of the Tilapia Fillets with seasoning.
2. Melt butter in a medium sized skillet over medium high heat and add Tilapia fillets. Cook for two to three minutes and turn fish.
3. Briefly remove the fish from the pan, scrape up flakes and seasoning. Add vegetables and tequila. Simmer for two minutes and return fish to pan. Allow fish to rewarm before removing from heat and serving. Be sure fish is cooked through. It should be fork tender and flaky.

Another incredibly simple recipe that’s really big on flavor. The onions, the lime and the veggies really add something special to the fish. It’s also one of the fastest and most difficult things you can screw up. Goes really well with a rice pilaf or a Spanish rice. Veggies like asparagus or even potatoes are awesome with the lime, tequila sauce drizzled over the top as well.

If you try it, let me know how it goes.

Personally, I thought the Lobster Bisque (the brand name escapes me) was fantastic. Big chunks of lobster, good color and lots of Italian herbs.

Ingredients:

• 1 pound large shrimp (de-veined, peeled, tail on)
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 1 tablespoon rosemary (dried is fine)
• 2 teaspoons hot red pepper flakes
• Salt and pepper to taste
• 1/2 lemon, juiced

Preparation

1. To a medium sized skillet, add olive oil and garlic. Saute over medium heat until golden.

2. Add rosemary, pepper flakes, and shrimp, and cook, stirring. Season with salt and pepper, to taste, and transfer to serving dish. If you like, add two tablespoons of butter at the very end and allow it to melt in. This creates more of a “sauce” that you can drizzle over your plate. And if I were eating bread still, I’d douse a good crusty piece in it too .

3. Squeeze half lemon over shrimp.

That’s it, couldn’t be easier. Still, very tasty and super fast for when you’re pinched on time.

This was great pre-made ravioli. They’re really big pieces (you can almost quarter them!) and they’re perfect for just tossing in oil. When I get ravioli of this quality with a really complex inside, I love keeping the dressing for the pasta VERY simple. No tomato sauce here folks. Vita and I opted instead for some great seasoned olive oil.

Ingredients:

• 15 pieces of large Four Cheese Spinach Ravioli
• 2 tablespoons chopped fresh oregano
• 2 tablespoons dried basil
• 2 teaspoons garlic salt
• Black pepper to taste
• 3 tablespoons extra virgin olive oil

Preparation:
1. Bring a large pot of salted water to a boil and cook pasta according to the directions on the package. Mine said five minutes, but I almost wished I would have subtracted a minute. Most fresh pasta (note: not previously frozen) cooks very quickly.

2. While your pasta cooks, add your spices to the olive oil in a small bowl and allow some of the flavors to fuse together.

3. Drain and place the pasta in a large serving bowl and toss with the olive oil mixture.

We served ours with our Tomato, Bean and Mozzarella Salad. Very light, incredibly quick and absolutely delicious after a long day of work. Also, I highly recommend dusting your ravioli with a little bit of grated Romano cheese, it adds a really nice tang. Good stuff.

Tonight, baked Orange Roughy!

I already know what you’re thinking … Antipasto? For Breakfast? I’ve said before that I’m secretly Canadian, but I think my love for cured meats and non-traditional breakfast foods makes me so much more Europian, Mexican or Jamaican. When Vita and I were honeymooning, I made this breakfast sandwhich nearly every morning.

Ingredients:

• 1 Whole Wheat Kaiser Roll
• 5-6 slices hard Genoa Salami



• 5 Cherry Tomatoes Cut into thirds (Romas are great as well, just use 1)
• 2 Slices Fresh Buffalo Mozzarella
• Two spoonfulls of Marinated Vegetables (you can find these at most gourmet or specialty markets, just get the Italian blend with the Cauliflower, Carrots, Peppers, and olives – spicy!)
• 1 Teaspoon Extra Virgin Olive Oil
• Salt and Pepper to Taste

Construction:
1. Cut your Kaiser Roll in half and lay down your Genoa as a base, then add the tomatoes, mozzarella and the vegetables.
2. Salt and pepper the Mozzarella lightly and drizzle olive oil across the top of your sandwich filling
3. Wrap it up in a paper towel and run, because if you’re as late as I was this morning, you were eating on the road!

In all seriousness, this is great anytime. I personally enjoy the saltiness of the Genoa (which isn’t all that far off from the smoky flavors of bacon or other smoky meats) as it mingles with the fresh mozzarella. Olive oil is good anytime, and the marinated vegetables really scream Antipasto and give the whole sandwich a nice back heat. You definitely won’t need mustard for this baby.

This would also be great with a nice Chianti or a strong Merlot for an afternoon snack or brunch because it really packs a punch.

At any rate, I’m starting to feel a bit better and am working on a bunch of recipes to cook throughout September as it gets cooler here in the Mitten state (yes, I can point to the city I live in using the bottom side of my hand and still do it frequently… one of the little joys of living in Michigan!). Last night we made a Spicy Chicken Penne in an Olive Tomato Sauce… which is super fast and really warming, like the Pasta Puttanesca I made a few weeks back.

I didn’t make it in the door until 6:50 last night after a particularly long commute, but I’m pleased to say that this hit the table by 7:15, making it a nice quick meal (Rachel Ray eat your heart out!).

Ingredients:

• One and one-half cups whole wheat Penne Pasta
• One Jar of your favorite pre-made tomato sauce, or use 2 cups canned tomato sauce
  and 2 tablespoons tomato paste to make your own version
• 1 13 oz can of chunk chicken in water
• 1/2 can of black olives – cut into thirds
• 10-12 Manzanilla Olives – cut into thirds
• 3 tablespoons dried red pepper flake
• 2 tablespoons oregano
• 2 tablespoons basil
• 2 tablespoons
• 1 tablespoon extra virgin olive oil
• Salt and Pepper to Taste
• Grated Romano cheese to taste

Preparation:
1. Bring a large pot of lightly salted water to a boil, add pasta and cook according to directions.

2. As your pasta cooks, heat extra virgin olive oil over medium high heat in a large pan, add chicken and cook until chicken begins to flake slightly.

3.Add pasta sauce, red pepper, basil and oregano and bring to a slight simmer. Add olives and cook mixture for 5 to 10 minutes to allow red pepper to marry with the sauce.

4. Toss with pasta and dust with some grated Romano.

What you’re left with is an amazingly flavorful pasta dish that’s really filling. The chunk chicken makes it really hearty. I’ve toyed with serving this in a bread bowl or a hollowed out section of French bread and then throwing it under the broiler and baking mozzarella over the top, or frying the noodles in garlic infused oil after they’ve cooked to give a crunchiness to the dish. Hope you enjoy it!