Simple Scallopini Dinner – Quick and Easy- 23 Minutes – Gluten Free

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 Your Simple Scallopini Dinner….

…..will be very quick and easy. And,,WOW,,is it good! First let’s get the veggies prepped, on a baking pan and in the oven.

Set your oven at 450°F/222°C. Cut up the zucchini into thick chunks or thick french fry shaped strips and the potatoes into smaller pieces or french fry shapes.

The potatoes will take longer to cook so let’s make the potato pieces smaller.

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Put the veggies into a bowl and lightly drizzle with olive oil. Lightly sprinkle with garlic powder, salt and pepper then heavily sprinkle with grated parmesan.

Toss it all together and repeat the drizzle, sprinkle, toss routine.

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Line a cookie sheet with aluminum foil and spray or wipe it with olive oil. I use this nonstick cookie sheet that I got on amazon and it makes everything quicker and easier.

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Into the oven, middle shelf or higher ’cause your going to switch to the broiler near the end of the process.

Now for the scallopini. You could use veal or chicken cutlets hammered to about 1/8″ thick. Tonight I went with these thin sliced pork cutlets and I didn’t have to hammer them.

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Salt and pepper both sides of the cutlets, chop up the garlic and cut up the lemon.

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Put a skillet on at medium and lightly spray or wipe it with olive oil.

Check on the veggies and when you poke a piece of potato with a table fork and it is almost but not quite as cooked as you want it switch the oven to broiler setting.

Put the filets in the pan and cook them for just a minute a side.

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As they get done move them to a plate and stack them up so that they stay warm.

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Put the butter, garlic and parsley in the pan. Squeeze in the lemon juice and toss in the rinds. Mix it up with a wooden spoon getting the bits off the bottom.

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When the garlic just starts to get fragrant – a minute or less – spread the filets out on your serving plates and spoon the butter garlic mixture over the filets. The veggies are ready so ……

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….serve up your Simple Scallopini Dinner! Bon Appetito!!

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We had a real nice Italian Sangiovese with our Simple Scallopini Dinner and it hit the spot. Life is good!

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Simple Pork Scallopini with baked parmesan crusted vegetables.
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Course Main course
Cuisine Italian
Prep Time 8 minutes
Cook Time 15 minutes
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Course Main course
Cuisine Italian
Prep Time 8 minutes
Cook Time 15 minutes
Servings
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Instructions
  1. Set your oven at 450°F/222°C. Cut up the zucchini into thick chunks or thick french fry shaped strips and the potatoes into smaller pieces or french fry shapes. The potatoes will take longer to cook so let's make the potato pieces smaller. Put the veggies into a bowl and lightly drizzle with olive oil. Lightly sprinkle with garlic powder, salt and pepper then heavily sprinkle with grated parmesan. Toss it all together and repeat the drizzle, sprinkle, toss routine.
  2. Line a cookie sheet with aluminum foil and spray or wipe it with olive oil. Into the oven, middle shelf or higher 'cause your going to switch to the broiler near the end of the process.
  3. Salt and pepper both sides of the cutlets, chop up the garlic and cut up the lemon. Put a skillet on at medium and lightly spray or wipe it with olive oil. Check on the veggies and when you poke a piece of potato with a table fork and it is almost but not quite as cooked as you want it switch the oven to broiler setting.
  4. Put the filets in the pan and cook them for just a minute a side. As they get done move them to a plate and stack them up so that they stay warm. Put the butter, garlic and parsley in the pan. Squeeze in the lemon juice and toss in the rinds. Mix it up with a wooden spoon getting the bits off the bottom. When the garlic just starts to get fragrant - a minute or less - spread the filets out on your serving plates and spoon the butter garlic mixture over the filets. The veggies are ready so serve up your Simple Scallopini Dinner! Bon Appetito!!
    Simple Scallopini Dinner-10-poppopcooks.com-gluten free recipes-Paleo recipes-quick and easy recipes-scallopini recipes
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Leftover Christmas Ham – One Pan – Quick and Easy – 20 Minutes

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Leftover Christmas Ham…..

………is  great for breakfast fried up with eggs and for sandwiches or salads for lunch,,,and as this quick and easy weeknight dinner. It comes together real fast and in one pan.

A large skillet or sautée pan on at medium high. Eyeball a couple of tablespoons of olive oil. Put your leftover potatoes – or yams – in the pan. The only leftovers we had was ham but Judy makes great baked beans in big batches and we always have some in the freezer.

If you also have some other veggie left over put them in too. We didn’t, but baby carrots are a regular in the fridge so,, in they went. Any quick cooking veggie like broccoli or peas would also work.

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Get it up to a simmer and lay the ham slices on top. Sprinkle a little brown sugar on top – if you want to. I couldn’t resist the urge.

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Mix it together and let it cook until the ham has heated up and the veggies are done.

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Then serve up your super good, super quick, super easy treatment of your leftover Christmas ham.

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A real good way to enjoy those Christmas feast leftovers
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Course Main course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
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Course Main course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
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Instructions
  1. A large skillet or sautée pan on at medium high. Eyeball a couple of tablespoons of olive oil. Put your leftover potatoes - or yams - in the pan. The only leftovers we had was ham but Judy makes great baked beans in big batches and we always have some in the freezer.
  2. If you also have some other veggie left over put them in too. We didn't, but baby carrots are a regular in the fridge so,, in they went. Any quick cooking veggie like broccoli or peas would also work.
  3. Get it up to a simmer and lay the ham slices on top. Sprinkle a little brown sugar on top - if you want to. I couldn't resist the urge. Mix it together and let it cook until the ham has heated up and the veggies are done.
  4. Then serve up your super good, super quick, super easy treatment of your leftover Christmas ham.
    Leftove Christmas Ham-4-poppopcooks.com-one pan-quick and easy-gluten free
Recipe Notes

Obviously whatever leftover meat will work i.e. leg of lamb, roast pork, roast beef, turkey etc.

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Pork Scallopini in Lemon Butter Sauce – 25 Minutes – Quick and Easy

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 Pork Scallopini in a Lemon Butter Sauce is another one of our quick and easy weeknight meals – on the table in 25 minutes or less and real good.

But First—Todays tip!

When cooking pasta put it in the pot of water as soon as you put the pot on the stove. You don’t have to wait for it to boil first. It will save you some time on a busy weeknight. Give it a  try with some linguini with todays Pork Scallopini.

OK, back to our quick and easy Pork Scallopini. 

First let’s cut up the lemon(s) and chop up the garlic, or, use the pre-cut garlic in a jar.

 I’ll bet that your grocery store always has some thin cut boneless pork chops like this.

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Put a Skillet on at medium high and add the olive oil and the butter. In a shallow bowl mix together the flour, salt and pepper.  Dredge the pork chops in the flour mixture………..

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……….and put them in the skillet leaving a little space between them. Cook them in batches if necessary.

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Give them just about a minute to a minute and a half per side depending on the thickness. These are pretty thin so I just went with a minute. When they are done remove them to a dish that will catch the drippings and set it on and idle burner on the stove to keep warm. Put the rest of the butter in the pan and then add the garlic, lemon and parsley.

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Stir it up with a wooden spoon scraping the bottom to get any bits from the pork chops into the mix. After just about a minute put the white wine or –  chicken stock – in the skillet and as soon as it starts to heat up to a simmer put the pork chops back in. You can put them all in just move them around letting the liquid get in between them.

When the liquid has reduced and thickened a little serve your Pork Scallopini in Lemon Butter Sauce. Top off the meat and the pasta  with the sauce and lemons from the pan plus some grated parmesan cheese. Bon Appetito!!

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BTW that side dish is some is some Sautéed Spinach that was an easy multi-task with tonight’s meal. A nice bottle of Chianti goes good.

 

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Lemon Butter Pork Scallopini - 25 Minutes BigOven - Save recipe or add to grocery list Yum
Thin pork filets in a garlic and lemon saute.
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
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Instructions
  1. First let's cut up the lemon(s) and chop up the garlic, or, use the pre-cut garlic in a jar. Put a Skillet on at medium high and add the olive oil and the butter. In a shallow bowl mix together the flour, salt and pepper. Dredge the pork chops in the flour mixture and put them in the skillet leaving a little space between them. Cook them in batches if necessary.
  2. Give them just about a minute to a minute and a half per side depending on the thickness. These are pretty thin so I just went with a minute. When they are done remove them to a dish that will catch the drippings and set it on and idle burner on the stove to keep warm. Put the rest of the butter in the pan and then add the garlic, lemon and parsley.
  3. Stir it up with a wooden spoon scraping the bottom to get any bits from the pork chops into the mix. After just about a minute put the white wine or - chicken stock - in the skillet and as soon as it starts to heat up to a simmer put the pork chops back in. You can put them all in just move them around letting the liquid get in between them. When the liquid has reduced and thickened a little serve your Pork Scallopini in Lemon Butter Sauce. Top off the meat and the pasta with the sauce and lemons from the pan plus some grated parmesan cheese. Bon Appetito!!
    Pork Scallopini-5-poppopcooks.com-Lemon-Garlic
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Lamb Chops with Scallions – Quick and Easy – 25 Minutes Max – Gluten Free

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  Lamb Chops with Scallions……..

……….. are great for a quick and easy weeknight supper.

Years ago I worked in a high end restaurant and this was the specialty of the house. You are hereby urged to get some lamb chops and enjoy them this way.

Put a skillet on at medium high and add enough olive oil to coat the bottom. Put the flour, dried basil, grated parmesan cheese, garlic powder, salt and pepper in a shallow bowl and mix them together.

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Press the lamb chops on to the mixture getting both sides coated.

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Put them into the hot skillet and…….

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 …….sear them on both sides. Check them with a meat thermometer or poke them to see when they are done the way YOU like them.

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While the lamb chops are cooking rinse off and chop the scallions – shallots or onions work in place of the scallions if necessary. When the chops are seared remove them to a plate on an idle burner on the stove. Put the butter and the scallions in the pan and stir with a wooden spoon getting the bits off the bottom. Sprinkle with a little salt and pepper.

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When they have just started to show signs of getting translucent on the edges add the white wine or chicken broth.

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Stir a few times as the liquid reduces a little. Serve up and enjoy your Lamb Chops with Scallions.

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We had some leftover risotto with peas in the freezer so that was our carb and veggie tonight. We uncorked a bottle of Spanish Garnacha and it all went together real good.

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Lamb Chops pan seared and topped with with Scallions
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Prep Time 8-10 minutes
Cook Time 15 minutes
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Prep Time 8-10 minutes
Cook Time 15 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Put a skillet on at medium high and add enough olive oil to coat the bottom. Put the flour, dried basil, grated parmesan cheese, garlic powder, salt and pepper in a shallow bowl and mix them together.
  2. Press the lamb chops on to the mixture getting both sides coated. Put them into the hot skillet and sear them on both sides. Check them with a meat thermometer or poke them to see when they are done the way YOU like them.
  3. While the lamb chops are cooking rinse off and chop the scallions - shallots or onions work in place of the scallions if necessary. When the chops are seared remove them to a plate on an idle burner on the stove. Put the butter and the scallions in the pan and stir with a wooden spoon getting the bits off the bottom. Sprinkle with a little salt and pepper.
  4. When they have just started to show signs of getting translucent on the edges add the white wine or chicken broth. Stir a few times as the liquid reduces a little. Then serve up and enjoy your Lamb Chops with Scallions.
    Lamb Chops with Scallions-8-poppopcooks.com
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