Shrimp Zucchini Onions Garlic – 20 minutes

Shrimp Zucchinni onions garlic-4-poppopcooks.com-Shrimp recipes-easy shrimp recipes-cooking shrimp-shrimp dishes-shrimp meals

Shrimp cooks fast. Zucchini cooks fast. Onions cook fast. Garlic cooks fast. 

So, It looks like we are going to put together a quick and easy meal. 

BTW,,also a very tasty meal.

Whenever I start some pasta to go along with this recipe it turns into a race to see if the pasta or the Shrimp Zucchini Onions Garlic skillet is going to finish first.

If you want to turn this into a one pot meal you could add a little chicken broth or just water with a little lemon juice squeezed in and put some gnocchi’s in when you add the shrimp. The gnocchi will take about the same time to cook as the shrimp.

Alright, lets get going!

If you have to thaw and/or devein the shrimp get it started. They will thaw quicker in the microwave then in water.

Put a skillet on at medium high and swirl in enough olive oil to cover the bottom.

Rinse off the zucchini and slice it into about half inch thick slices. Cut the onion into strips. Add the zucchini and onion to the skillet. Salt and pepper. Toss or stir as they cook.

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Chop up the garlic.

When the zucchini and the onion have started to brown…….

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…….push them to the outside of the skillet and add the shrimp and the garlic. Squeeze in the lemon juice and toss in the rind.

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Cook cook until they are pink on one side and then pink on the other and opaque in the middle. Enjoy!

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Now wasn’t that easy? A good California Chardonnay pairs up real nice with your Quick and Easy Dinner.

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Shrimp, zucchini, onions and garlic all in one skillet.
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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 a skillet on at medium high and swirl in enough olive oil to cover the bottom. Rinse off the zucchini and slice it into about half inch thick slices. Cut the onion into strips. Add the zucchini and onion to the skillet. Salt and pepper. Toss or stir as they cook.
  2. Chop up the garlic. When the zucchini and the onion have started to brown push them to the outside of the skillet and add the shrimp and the garlic. Squeeze in the lemon juice and toss in the rind.
  3. Cook the shrimp until it is pink on one side and then pink on the other and opaque in the middle. Enjoy!
    Shrimp Zucchinni onions garlic-1-poppopcooks.com-Shrimp recipes-easy shrimp recipes-cooking shrimp-shrimp dishes-shrimp meals
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Date Night Filet Mignon can lead to happy endings

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Date Night Filet Mignon

A long long time ago when Gammy and were out on our first date I wanted to impress her so I took her to the fanciest, snootiest restaurant that I could find.

Even though she had grown up on a farm she had never heard of “Filet Mignon”. I wanted to impress her with my sophistication and worldly knowledge – yeah  right – so I convinced her to try Filet Mignon. I just told her that it was a “high class” kind of steak that I liked. 

She said, “Ok, I’ll try something new. I’m  here with you aren’t I?”

When the waiter took her order and asked how she would like it she said, “I’d like it rare, please.”

We joked through a few double entendres about “rare” and how she would like it as we enjoyed our wine.

In my efforts to impress her I had ordered a good Italian pinot noir.

“Wow, this is good! I’ve never had wine before. Just beer and sometimes a little bourbon.”

Since that first date we have always shared a bottle of wine with our dinners.

When our filet mignons were served she said, “Oh, it’s beef tenderloin steak”. 

So much for my efforts at making an impression.

Still to this day, almost 40 years later, on our “date nights” we just about always have Filet Mignon accompanied by a good Italian red wine.

I’ve done our Filet Mignon a lot of different ways. From just pan seared with salt and pepper to pizzaiola and everything in between. 

This way has become our favorite. 

What makes this way so good is the butter mixture that you will use to cook the steaks in and also top them with as you serve them.

Take your steaks out of the fridge and let them get closer to room temperature while you put together your butter mixture.

And for that butter mixture cut a half stick of butter into pads and put the pads on your cutting board. 

Mince the garlic, zest the lemon and chop the parsley.

Put the parsley, garlic, lemon zest, dried basil, cayenne pepper and grated parmesan on top of the butter and……

Date Night Filet Mignon-poppopcooks.com-Filrt Mignon-beef tenderloin streak-pan seared filet mignon-beef tenderloin-filet mignon recipe

……using a table knife or a small spatula smash it and mix it all together. Then form it into a kinda mini loaf of bread shape.

I learned this recipe a long time ago working at a fancy restaurant while still in high school. The chef would have me mix up the butter mixture and put it in ice cube trays and freeze them. So then they would be waiting for us during the busy dinner hours.

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Put a skillet on at medium high and swirl in just about a tablespoon of olive oil and plunk in about a third of the butter mixture. 

Date Night Filet Mignon-3-poppopcooks.com-Filrt Mignon-beef tenderloin streak-pan seared filet mignon-beef tenderloin-filet mignon recipe

While the skillet is getting hot generously salt and pepper both sides of the filets.

When the oil and butter have stopped acting up and leveled out put in the steaks. The butter and oil will foam up again but that’s ok.

Date Night Filet Mignon-5-poppopcooks.com-Filrt Mignon-beef tenderloin streak-pan seared filet mignon-beef tenderloin-filet mignon recipe

Cook the steaks about 3 minutes a side then test them. When the steaks are just starting to get firm or they read 130° on an instant read meat thermometer they are rare. When they are definitely firm to a poke and read 165° they are well done. The in-betweens will give you medium rare, medium and medium well. I’m sure that your meat thermometer has the temperatures for all of the different meats listed on it.

Serve up your Filet Mignon steaks and top them with pads of the butter mixture and the liquid from the skillet.

 

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Some of Poppop’s easy homemade bread to dip in those juices is just about a must and for old times sake we had a real good bottle of Italian Pinot Noir with our Date Night Filet Mignon.

 

 

 

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Beef tenderloin steaks seared in and topped with butter laced with some herbs and spices.
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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
Servings
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Votes: 1
Rating: 5
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Instructions
  1. Take your steaks out of the fridge and let them get closer to room temperature while you put together your butter mixture. And for that butter mixture cut a half stick of butter into pads and put the pads on your cutting board. Mince the garlic, zest the lemon and chop the parsley. Put the parsley, garlic, lemon zest, dried basil, grated parmesan and cayenne pepper on top of the butter and using a table knife or a small spatula mix it all together and form it into a kinda mini loaf of bread shape.
  2. Put skillet on at medium high and swirl in just about a tablespoon of olive oil and plunk in about a third of the butter mixture. While the skillet is getting hot generously salt and pepper both sides of the filets. When the oil and butter have stopped acting up and leveled out put in the steaks. The butter and oil will foam up again but that's ok. Cook the steaks about 3 minutes a side and test them. When the steaks are just starting to get firm or they read 130° on an instant read meat thermometer they are rare. When they are definitely firm to a poke and read 165° they are well done. The in-betweens will give you medium rare, medium and medium well. I'm sure that your meat thermometer has the temperatures listed on it or they came with it on paper.
  3. Serve up your Filet Mignon steaks and top with the butter mixture and the liquid from the skillet.
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Baked Flounder Filets – 20 Minutes – Quick and Easy – Gluten Free

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Baked Flounder Filets were..

…what we had almost every Friday when I was growing up in a little town in Northern New Jersey called North Arlington. Our mom worked in Newark and she rode buses back and forth to work.

On weeknights she would get home about 5:45 to 6:00, kick off her high heels and throw supper together while my sister, Loretta aka Woogie, and I set the table.

We always had fish on Fridays and flounder was a regular. Some of the fish were seasonal but fresh flounder was always available. This is the Quick and Easy way that our mom got the Friday night Baked Flounder supper on the table.

Mom would turn on the oven and grease a baking sheet for the flounder. Laid the filets out on the sheet “flat side down”. Sprinkled salt, pepper and paprika on them.

Into the oven for about 8-10 Minutes then under the broiler for about 3-4 minutes.

While that was going on she would heat up some kind of canned vegetable and whenever we had fish she would always throw together some mac and cheese. The mac and cheese involved boiling elbow macaroni, straining it, then mixing in chunks of Velveeta cheese until the cheese melted. That was it.

To this day, I still hate canned vegetables and Velveeta cheese.

After supper Woogie would wash and I would dry.

Here is tonight’s  – One Pan – Quick and Easy – Baked Flounder. With some oven baked zucchini “fries” right in the same pan.

Set the oven at 450°F/232°C. Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or, use a non stick pan like this one in the pics.

Rinse off the zucchini and cut them up like this….

Baked Flounder-poppopcooks.com-flounder-flounder fish-flounder filet-Broiled flounder-flounder recipes

It’s pretty hard (most times impossible) to find fresh flounder here in Texas so this is our go to frozen brand.

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Rinse off the flounder filets and pat them dry with paper towels.

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Spread the zucchini out with the pointy side sticking up and the flounder with the “flat side down”. Sprinkle with some salt, pepper and paprika. I couldn’t stop myself from also adding a little grated parmesan cheese.

Baked Flounder-3-poppopcooks.com-flounder-flounder fish-flounder filet-Broiled flounder-flounder recipes

Oven for about 8 minutes and then broiler for about 2-3 minutes. Then serve and enjoy your Baked Flounder Filets and zucchini “fries”.

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We had a real nice, chilled, bottle of Chablis with our Baked Flounder Filets. Life is good.

 

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Oven Baked Flounder filets and zucchini "fries".
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Set the oven at 450°F/232°C. Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or, use a non stick pan like this one in the pics. Rinse off the zucchini and cut them up into french fry shapes.
  2. Rinse off the flounder filets and pat them dry with paper towels. Spread the zucchini out with the pointy side sticking up and the flounder with the "flat side down". Sprinkle with some salt, pepper and paprika. And a little grated parmesan cheese if you want to.
  3. Oven for about 8 minutes and then broiler for about 2-3 minutes. Then serve and enjoy your Baked Flounder Filets and zucchini "fries".
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Pistachio Crusted Salmon Filets – 20 Minutes – 3 Ingredients

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Pistachio Crusted Salmon Filets……

…..isn’t as crazy as it sounds. It’s quick and easy and real good.

About fifteen years ago I first ran into it in a restaurant in Manasquan on the Jersey Shore as “Pistachio Crusted Filet of Flounder”.

I saw it on the menu and said “What!”

Our friends, Susan and David, told me that it was great and that I should try it.

So I did and it WAS great!

Here it is done with Salmon.

It’s simple to make and you will enjoy it. It’s definitely easy enough for a busy weeknight.

It also works real good with Tuna steaks, Cod filets or Tilapia,

Get the oven going sat 450°F/232°C.

Now, you could put the pistachios in the food processor or spare yourself the cleanup and just pound them a little bit in a zip loc bag. Use the flat side of a meat mallet or the bottom of a sauce pan.

Pistachio Crusted Salmon Filets-poppopcooks.com-pistachio crusted-recipe for pistachio crusted salmon-baked salmon with pistachio crust-pistachio baked salmon-pistachio encrusted fish

Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or, use a non stick baking sheet like you see here.

Pat the salmon filets dry and lay them skin side down in the pan. If your filets have been skinned just look for the flatter side that has a gray stripe running across it and lay out the filets with that side down.

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Spread the mayonnaise only on the top side.

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Generously sprinkle the crushed pistachios all over the mayonnaise and gently pat them down with a spatula or the flat side of a knife. 

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Bake for 8-10 minutes or until the salmon will easily flake when tested with a table fork. Then serve up your Pistachio Crusted Salmon Filets.

Pistachio Crusted Salmon Filets-7-poppopcooks.com-pistachio crusted-recipe for pistachio crusted salmon-baked salmon with pistachio crust-pistachio baked salmon-pistachio encrusted fish

I multi-tasked while the salmon was in the oven and did some “baked” potatoes in the microwave and topped them with a pat of butter and a pinch of dried parsley flakes. And, threw together a salad. 

The whole meal took twenty minutes. Chardonnay goes great with salmon and that’s what we scarfed down, er,,sipped, with our Pistachio Crusted Salmon Filets.

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Oven Baked Salmon filets topped with mayo then crushed pistachios.
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Prep Time 10 minutes
Cook Time 10 Minutes
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Prep Time 10 minutes
Cook Time 10 Minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Get the oven going sat 450°F/232°C. Now, you could put the pistachios in the food processor or spare yourself the cleanup and just pound them a little bit in a zip loc bag. Use the flat side of a meat mallet or the bottom of a sauce pan. Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or, use a non stick baking sheet.
  2. Pat the salmon filets dry and lay them skin side down in the pan. If your filets have been skinned just look for the flatter side that has a gray stripe running across it and lay out the filets with that side down. Spread the mayonnaise only on the top side.
  3. Generously sprinkle the crushed pistachios all over the mayonnaise and gently pat them down with a spatula or the flat side of a knife. Bake for 8-10 minutes or until the salmon will easily flake when tested with a table fork. Then serve up your Pistachio Crusted Salmon Filets.
    Pistachio Crusted Salmon Filets-7-poppopcooks.com-pistachio crusted-recipe for pistachio crusted salmon-baked salmon with pistachio crust-pistachio baked salmon-pistachio encrusted fish
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