Pan Seared Tuna Steak with Lime and Cilantro

Pan Seared Tuna Steak-5-poppopcooks.com

You will have this Pan Seared Tuna Steak dinner on the table in record time. The  pan seared tuna steak will take one and a half to two and a half minutes a side depending on how rare-  or well done – that YOU want it.

The sautéed spinach is so fast that you have to wait for the tuna to be almost done before you put the spinach in the skillet.

The potatoes take about 5 minutes in the microwave. How is all of that for Quick and Easy?

Lets get started ……

……..If your tuna steaks are frozen you could put them in the fridge in the morning on your way out the door. Or leave them in their individual wrapping and put them in a large bowl with a lot of water. The more water in proportion to the tuna steaks the faster they will defrost.

Or in the microwave on the thawing setting for a couple of minutes.

Put the potatoes in the microwave to “bake” while the rest of your Pan Seared Tuna Steak dinner comes together.

Put a skillet on at low for the spinach with enough extra virgin olive oil to cover the bottom.

Slice or coarsely chop the garlic cloves and add them to the spinach skillet. You are going to let the garlic just get translucent and not get brown. Don’t add the spinach until the tuna steaks are done so if you need to turn off the heat on the garlic to keep it from browning, so be it. You can turn it back on just before you add the spinach.

Put the tuna steaks into a bowl and add the lime zest, lime juice, salt, pepper, dill weed and a splash of white wine. Or, you could just go with salt and pepper and squeeze some lime juice on them just before you dig in. That also works okay.

Pan Seared Tuna Steak-poppopcooks-
Pan Seared Tuna Steak

Gently turn them over a few times to get them well covered with all of that good stuff.

Put a skillet on at medium high and add the olive oil and butter. When the butter has stopped foaming gently slip in the tuna steaks. The oil and butter will start foaming again but that’s okay. Pour some of the lime juice mixture on them.

Assuming that your tuna steaks are 1″ thick cook them for 1 and 1/2 minutes a side for rare. 2 and 1/2 minutes a side for well done. We like 2 minutes a side and medium rare. If in doubt just use a table fork to open a steak up a little and look at the inside to see how done it is.

Pan Seared Tuna Steak-2-poppopcooks.com
Pan Seared Tuna Steak

Put the spinach in its skillet with the garlic and turn it over a few times as it wilts. When it is as wilted as much as YOU want it add it to the plates.

Squeeze a little lime juice on the tuna steak and the spinach.

Now, serve up and enjoy your Pan Seared Tuna Steak with sautéed spinach and “baked” Potato.

Don’t forget the rest of that white wine. Pinot Grigio goes along real good. 

Pan Seared Tuna Steak-4-poppopcooks.com

 

 

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Tuna steaks pan seared in olive oil and butter with lime and cilantro
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Put the potatoes in the microwave to "bake" while the rest of your Pan Seared Tuna Steak dinner comes together. Put a skillet on at low for the spinach with enough extra virgin olive oil to cover the bottom. Slice or coarsely chop up the garlic cloves and add them to the skillet. You are going to let the garlic just get translucent and not get brown. You are not going to add the spinach until the tuna steaks are done so if you need to turn off the heat on the garlic to keep it from browning, so be it. You can turn it back on just before you add the spinach.
  2. Put the tuna steaks into a bowl and add the lime zest, lime juice, salt, pepper, dill weed and a splash of white wine. Or. you could just go with salt and pepper and squeeze some lime juice on them just before you dig in. That also works okay. Gently turn them over a few tames to get them well covered with all of that good stuff.
  3. Put a skillet on at medium high and add the olive oil and butter. When the butter has stopped foaming gently slip in the tuna steaks. The oil and butter will start foaming again but that's okay. Pour some of the lime juice mixture on them. Assuming that your tuna steaks are 1" thick cook them for 1 and 1/2 minutes a side for rare. 2 and 1/2 minutes a side for well done. We like 2 minutes a side and medium rare. If in doubt just use a table fork to open a steak up a little and look at the inside to see how done it is.
  4. Put the spinach in its skillet with the garlic and turn it over a few times as it wilts. When it is as wilted as much as YOU want it add it to the plates.
  5. Now, serve up and enjoy your Pan Seared Tuna Steak with sautéed spinach and "baked" Potato.
    Pan Seared Tuna Steak-5-poppopcooks.com
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Baked Chicken Breasts with Hummus – Whole Meal on One Baking Sheet – 30 Min.

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Baked Chicken Breasts with Hummus turned out real good,,, and I don’t like hummus!

But, used like this as a light coating on the Baked Chicken Breasts was a nice new twist on our many ways to use chicken breasts for a quick and easy weeknight meal.

Gammy likes hummus so, yes, there is always some in the fridge. But I never have or want any of it.

Well, I saw this recipe on Google while looking for new ideas for my blog and made it last night. It resulted in the only time, ever, that I enjoyed hummus.

Plus it’s gluten free and gets a green light for paleo.

Just pick any veggies that won’t cook real quickly and get mushy in the oven i.e. peas, spinach, etc.

Turn the oven on set at 450°. Line a baking sheet with aluminum foil and spray or wipe it with olive oil.

Cut up the veggies and put them on the baking sheet. Drizzle them with extra virgin olive oil. Sprinkle with salt, pepper, garlic powder and grated parmesan cheese.

Toss it all together with a pair of tongs or just get adventurous and do it by hand. Spread the veggies out flat.

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Salt and pepper both sides of the chicken breasts and lay them on top of the vegetables. Spread a thin coat of your favorite hummus on top of the chicken then…….

baked chicken breasts with hummus-2-poppopcooks.com-chicken breast recipes-gluten free-paleo-quick and easy

….into the oven it goes. For 15-20 minutes depending on the thickness of the breasts. When they are firm to a finger poke or read at least 170° on a meat thermometer take  the pan out of the oven and serve your Baked Chicken Breasts with Hummus.

baked chicken breasts with hummus-3-poppopcooks.com-chicken breast recipes-gluten free-paleo-quick and easy

We had our go to chianti with this quick and easy weeknight meal and it all was real good. Hummus not withstanding.

 

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Baked Chicken Breasts with Hummus - Whole Meal in One Baking Sheet - 25 Min. BigOven - Save recipe or add to grocery list Yum
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Prep Time 10 minutes
Cook Time 20 minutes
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Prep Time 10 minutes
Cook Time 20 minutes
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Instructions
  1. Turn the oven on set at 450°. Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Cut up the veggies and put them on the baking sheet. Drizzle them with extra virgin olive oil. Sprinkle with salt, pepper, garlic powder and grated parmesan cheese. Toss it all together with a pair of tongs or just do it by hand. Spread the veggies out flat.
  2. Salt and pepper both sides of the chicken breasts and lay them on top of the vegetables. Spread a thin coat of your favorite hummus on top of the chicken then into the oven it goes. For 15-20 minutes depending on the thickness of the breasts. When they are firm to a finger poke or read at least 170° on a meat thermometer take the pan out of the oven and serve your Baked Chicken Breasts with Hummus.
    baked chicken breasts with hummus-3-poppopcooks.com-chicken breast recipes-gluten free-paleo-quick and easy
Recipe Notes

Just pick any veggies that won't cook real quickly and get mushy in the oven i.e. peas, spinach, etc.

 

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Chorizo Dinner While Wasted Away Again in Margaritaville

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Yes, we had a chorizo dinner while we were wasted away again in Margaritaville.

We were living in Mexico in a town called Chapala. A really nice area on Lake Chapala which is about an hour south of Guadalajara .

A few times a year we would take the 3 hour drive over to the coast with our super good friends, Butch and Janie, to a little town called Melaque.

Butch and Janie were the reason we were living in Mexico. They had moved down there years before us. We visited them and fell in love with the area and all of the things about it.

Butch was pretty careful with a dollar so he would make all the arrangements with his favorite family owned hotel that was right on the beach just south of melaque central.

He always managed to get us a 2 bedroom 2 bath suite (kinda) that would have a kitchen and a living area. Plus a balcony that looked out on the beach where we could watch the sunset as we sipped our Margaritas. All for about $35 a night.

Janie and Gammy would put breakfast together and Butch and I would stumble through Margaritaville while getting supper on the table.

One day the Jersey Italian side of me surfaced and I said, “I’m gonna make sausage and peppers tonight”

Butch said, “Jack, there isn’t any Italian sausage here. The only sausage here is chorizo.”

“So, it’ll be our Mexican version of sausage and peppers.”

We bought all of the ingredients for the “chorizo and peppers”. And also the margaritas – of course.

As soon as we got back to the hotel Butch put together a big pitcher of margaritas. We all knocked it off while I was getting the chorizo dinner ready.

Then we went through another pitcher. While we dined on our chorizo dinner.

We were pretty far into Margaritaville and our third pitcher while we were playing “trivial pursuit.”

It was Butch’s turn to ask and my turn to answer.

He read the question and slurred out, “Doesh Uranus have an aroma?”

It took a second for us to realize what he should have said but messed up and we all burst out laughing nearly falling off our chairs.

When I had recovered I answered the question stating that, “yesh my anus doesh have (hic) an aroma.”

I hope that my recollection of that great time with our super good friends Butch and Janie hasn’t ruined your appetite for this one pot chorizo dinner.

Put a skillet on at medium high and eyeball in a couple of tablespoons of olive oil.

Trim one end of the casing off of the chorizo and squeeze it into the skillet.

Let the chorizo cook as you peel and thinly slice up the potato.

http://poppopcooks.com/wp-content/uploads/2017/04/chorizo-dinner.jpg-2-poppopcooks.com-margaritaville-chorizo-mexican food-quick and easy

Push the chorizo off to the side and put in the potato slices. 

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Cut up the peppers, onions and the garlic.

chorizo dinner-4-poppopcooks.com-chorizo-margaritaville-mexican food-gluten free-quick and easy-paleo

When the potato slices are starting to look a little wimpy and the chorizo is wanting to break up add in the rest of the veggies. Sprinkle in the salt, pepper and cumin.

chorizo dinner-5-poppopcooks.com-chorizo-margaritaville-mexican food-gluten free-quick and easy-paleo

Stir or toss it all together a few times as it sizzles and…….

chorizo dinner-6-poppopcooks.com-chorizo-margaritaville-mexican food-gluten free-quick and easy-paleo

1…..when everything is cooked – about 6-8 more minutes – dish out and enjoy your Chorizo Dinner.

I couldn’t stop myself from garnishing with some grated parmesan but I did use cilantro instead of parsley.

chorizo dinner-8-poppopcooks.com-chorizo-margaritaville-mexican food-gluten free-quick and easy-paleo

 

Margaritas are a natural with this chorizo dinner but don’t get “Wasted Away Again in Margaritaville”.chorizo dinner-9-poppopcooks.com-chorizo-margaritaville-mexican food-gluten free-quick and easy-paleo

 

 

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Chorizo Dinner While Wasting Away in Margaritaville BigOven - Save recipe or add to grocery list Yum
Chorizo sausage pan fried with potatoes, peppers and garlic.
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Prep Time 5 minutes
Cook Time 15 minutes
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Prep Time 5 minutes
Cook Time 15 minutes
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Instructions
  1. Trim one end of the casing off of the chorizo and squeeze it into the skillet.Let the chorizo cook as you peel and thinly slice up the potato. Push the chorizo off to the side and put in the potato slices.
  2. Cut up the peppers, onions and the garlic. When the potato slices are starting to look a little wimpy and the chorizo is wanting to break up add in the rest of the veggies. Sprinkle in the salt, pepper and cumin. Stir or toss it all together a few times as it sizzles and when everything is cooked - about 6-8 more minutes - dish out and enjoy your Chorizo Dinner.
    chorizo dinner-8-poppopcooks.com-chorizo-margaritaville-mexican food-gluten free-quick and easy-paleo
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Quick and Easy One Pot Weeknight Dinner – Gluten Free – 25 Minutes

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If you like your weeknight dinners to be Quick and Easy but still real tasty, like we do, then this one will definitely the bill. 

I timed it and it took 25 minutes. And that was starting with frozen chicken tenders.

So let’s get our Quick and Easy One Pot Weeknight Dinner going.

Put the chicken in the microwave to thaw out.  Cut the potato into bite size pieces.

Put a skillet on at medium high and swirl in a couple of tablespoons of olive oil.

When the chicken tenders have thawed put them in the skillet and add the potatoes. Sprinkle with salt and pepper.

one pot chicken tendsr dinner-poppopcooks.com

Cut up the veggies. Tonight we have onions, tomatoes, asparagus, zucchini and garlic but any vegetables will work just fine. The only thing to remember is that some cook quicker than others and should be added to the pan last.

one pot chicken tendsr dinner-2-poppopcoks.com

So with this ensemble we are going to put in the onions, asparagus and the zucchini and hold the garlic and tomatoes back.

one pot chicken tendsr dinner-3-poppopcooks.com

Salt and pepper the new arrivals. When the onions start to get translucent push everything off towards the sides of the skillet and put the garlic in the bare spot  left in the middle. 

Squeeze some lemon juice on the garlic and put the tomatoes on top.

one pot chicken tendsr dinner-4-poppopcooks.com

Let it cook for just a minute and then mix all together.

one pot chicken tendsr dinner-5-poppopcooks.com

Sprinkle in the parmesan and stir it all up some more.

one pot chicken tendsr dinner-6-poppopcooks.com

Then sit down and enjoy your quick and easy weeknight dinner.

one pot chicken tendsr dinner-10-poppopcooks.com

We had a bottle of Ruffino Riserva Ducale Chianti with ours and it hit the spot. 

(It was on sale!)

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Quick and Easy One Pot Weeknight Dinner BigOven - Save recipe or add to grocery list Yum
Chicken tenders, potatoes and vegetables all cooked together in one skillet.
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Put the chicken in the microwave to thaw out. Cut the potato into bite size pieces. Put a skillet on at medium high and swirl in a couple of tablespoons of olive oil. When the chicken tenders have thawed put them in the skillet and add the potatoes. Sprinkle with salt and pepper.
  2. Cut up the veggies. Tonight we have onions, tomatoes, asparagus, zucchini and garlic but any vegetables will work just fine. The only thing to remember is that some cook quicker than others and should be added to the pan last. So with this ensemble we are going to put in the onions, asparagus and the zucchini and hold the garlic and tomatoes back.
  3. Salt and pepper the new arrivals. When the onions start to get translucent push everything off to the sides of the skillet and put the garlic in the bare spot left in the middle. Squeeze some lemon juice on the garlic and put the tomatoes on top. Let it cook for just a minute and then mix all together. Sprinkle in the parmesan and stir it all up some more.
  4. Then sit down and enjoy your quick and easy weeknight dinner.
    one pot chicken tendsr dinner-10-poppopcooks.com
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