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
Ingredients
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Rating: 0
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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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Pork Tenderloin with Caramelized Onions – Quick and Easy – 30 Minutes –

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Pork Tenderloin with Caramelized Onions…..

………….sounds complicated and like a lot of work but you will put this quick and easy weeknight meal together just like that – “quick and easy”. It involves a little multi tasking but it’s still quick and easy. Please watch this very short video and let me know – jack@poppopcooks.com – should I or should I not keep on including them in the recipes.

Cut the silver skin off the tenderloin with a sharp knife.

Put a skillet on at medium high and swirl in enough olive oil to coat the bottom of the pan. Cut the tenderloin in half. Lightly sprinkle it on all sides with salt and pepper. Put the tenderloin in the pan and ………..

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………..turn it occasionally as it cooks to get it seared on all sides. While the pork tenderloin is cooking cut the onion into strips and chop the garlic.

When the pork tenderloin is firm to a poke with your finger or reads  145°F on an instant read meat thermometer remove them to a plate to rest. Reduce the heat to medium and put the onions strips in the skillet. Lightly salt and pepper. Stir them often as they soften and get caramelized. 

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Put another skillet on at medium high and swirl in enough olive oil to coat the bottom. Put in the string beans and sprinkle with salt and pepper. Turn a few times as they cook. When they start to get limp add the garlic and squeeze in some lemon juice. Mix it all up and cook until the garlic is turning gold on it’s edges.

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 Then add the grated parmesan cheese and stir to coat the beans.

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Meanwhile add the red wine to the onions and simmer until it is reduced and thickened a little.

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Slice up the pork tenderloin and top with the caramelized onion. While things were cooking I “baked” some sweet potatoes in the microwave. Enjoy your Pork Tenderloin with Caramelized Onions Red Wine Topping and your parmesan crusted string beans and your “baked” sweet potatoes and……..

Pork Tenderloin with Carmelized onion red wine topping-13-poppopcooks.com-pork tenderloin recipes-quick and easy recipes-gluten free recipes

……..the rest of that red wine. Bon Appetit!!!

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Pan Seared Pork Tenderloin alongside Strignbeans Sautéed with garlic and Parmesan cheese plus microwave "baked" sweet potatoes
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Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
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Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
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Instructions
  1. Cut the silver skin off the tenderloin with a sharp knife. Put a skillet on at medium high and swirl in enough olive oil to coat the bottom of the pan. Cut the tenderloin in half. Lightly sprinkle it on all sides with salt and pepper. Put the tenderloin in the pan and turn it occasionally as it cooks to get it seared on all sides. While the pork tenderloin is cooking cut the onion into strips and chop the garlic. When the pork tenderloin is firm to a poke with your finger or reads 145°F on an instant read meat thermometer remove them to a plate to rest. Reduce the heat to medium and put the onions strips in the skillet. Lightly salt and pepper. Stir them often as they soften and get caramelized.
  2. Put another skillet on at medium high and swirl in enough olive oil to coat the bottom. Put in the string beans and sprinkle with salt and pepper. Turn a few times as they cook. When they start to get limp add the garlic and squeeze in some lemon juice. Mix it all up and cook until the garlic is turning gold on it's edges.Put another skillet on at medium high and swirl in enough olive oil to coat the bottom. Put in the string beans and sprinkle with salt and pepper. Turn a few times as they cook. When they start to get limp add the garlic and squeeze in some lemon juice. Mix it all up and cook until the garlic is turning gold on it's edges. Then add the grated parmesan cheese and stir to coat the beans.
  3. Meanwhile add the red wine to the onions and simmer until it is reduced and thickened a little.
  4. Slice up the pork tenderloin and top with the caramelized onion. While things were cooking I "baked" some sweet potatoes in the microwave. Enjoy your Pork Tenderloin with Caramelized Onions Red Wine Topping and your parmesan crusted string beans and your "baked" sweet potatoes.
    Pork Tenderloin with Carmelized onion red wine topping-13-poppopcooks.com-pork tenderloin recipes-quick and easy recipes-gluten free recipes
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Sun Dried Tomato Risotto

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Give this Sun Dried Tomato Risotto recipe a shot. If you’ve had good Italian Risotto in any of it’s many forms I’ll bet that you are a fan. If you use Minute Rice it will take about 10- 15 minutes. If you have the time go with Italian Arborio rice it will be 25-30. But it will be time well spent. The flavor and texture of the Arborio is worth the wait. But, if you’re in a time crunch, minute rice still works real good. Another thing to make the total time shorter is to put the broth in a pot on the stove and have it simmering for you as you add portions of it to the rice.

Look in just about any Italian cookbook for lots of different variations of the basic Italian Risotto recipe. I’ve seen it with red wine, white wine, meat, poultry, fish and/or tons of different veggies. On a busy weeknight you could put the whole meal together in one pot.

Chop up the garlic and onion (or shallots). You chop them up as fine or as coarse as you like. It will work just fine any way that you want.

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Put a pot or a saucepan on at medium high and at this point you would normally add some olive oil from your pantry, but, you have that rich red olive oil that the sun dried tomatoes came packed in! So let’s eyeball a couple of tablespoons of that oil into the pan.

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Put the onion in and add a pinch each of salt, black pepper and red pepper flakes. Stir it all together and cook until the onion just begins to get translucent. Then add the garlic and stir it together.

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Cook it just about 1/2 minute more. Then add the rice. Mix it up real well being sure to get all the rice coated with oil. Next comes the wine. Red wine this time.

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Sir it all up and let it come to a rapid simmer. Lower the heat just enough to maintain the simmer. Stir a few times as the wine reduces and is absorbed by the rice.

When the top of the wine is even with the top of the rice add about a cup of the chicken broth and the sun dried tomatoes. Mix it all together and stir regularly as it cooks being sure to scrape the bottom of the pot so the rice doesn’t stick. When the broth and the top of the rice are even add 1/2 cup of broth. Add more broth in 1/2 cup doses when the broth from the previous dose has been absorbed so that the top of the liquid and the top of the rice are even. Keep it up until the rice is done. Test the rice by nibbling on a few grains. Soft on the outside and just firm enough to be called slightly chewy in the middle is what you are after.

When it is done the way that YOU want it lower the heat to medium and add the butter and the grated parmesan. If you are going to include some veggies like we did, now’s the time. Mix it all together until the cheese has melted and the veggies are warm to the touch. If you didn’t add any veggies then as soon as the cheese is blended in it is ready to go.

Sun Dried Tomato Risotto-6-poppopcooks.com

 

It can be served hot or at room temperature. I hope that you enjoy your Sun Dried Tomato Risotto. I’ll bet that you do. Knowing that you didn’t put the whole bottle of red in the risotto finish it off with the meal. Bon Appetite!

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Rice cooked with red wine and cheese.
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Prep Time 5 minutes
Cook Time 25 minutes
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Prep Time 5 minutes
Cook Time 25 minutes
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Instructions
  1. Chop up the garlic and onion (or shallots). You chop them up as fine or as coarse as you like. It will work just fine any way that you want. Put a pot or a saucepan on at medium high and at this point you would normally add some olive oil from your pantry, but, you have that rich red olive oil that the sun dried tomatoes came packed in! So let's eyeball a couple of tablespoons of that oil into the pan.
  2. Put the onion in and add a pinch each of salt, black pepper and red pepper flakes. Stir it all together and cook until the onion just begins to get translucent. Then add the garlic and stir it together.
  3. Cook it just about 1/2 minute more. Then add the rice. Mix it up real well being sure to get all the rice coated with oil. Next comes the wine. Red wine this time.
  4. Sir it all up and let it come to a rapid simmer. Lower the heat just enough to maintain the simmer. Stir a few times as the wine reduces and is absorbed by the rice. When the top of the wine is even with the top of the rice add about a cup of the chicken broth and the sun dried tomatoes. Mix it all together and stir regularly as it cooks being sure to scrape the bottom of the pot so the rice doesn't stick. When the broth and the top of the rice are even add 1/2 cup of broth. Add more broth in 1/2 cup doses when the broth from the previous dose has been absorbed so that the top of the liquid and the top of the rice are even. Keep it up until the rice is done. Test the rice by nibbling on a few grains. Soft on the outside and just firm enough to be called slightly chewy in the middle is what you are after.
  5. When it is done the way that YOU want it lower the heat to medium and add the butter and the grated parmesan. If you are going to include some veggies like we did, now's the time. Mix it all together until the cheese has melted and the veggies are warm to the touch. If you didn't add any veggies then as soon as the cheese is blended in it is ready to go.
  6. It can be served hot or at room temperature. I hope that you enjoy your Sun Dried Tomato Risotto. I'll bet that you do. Knowing that you didn't put the whole bottle of red in the risotto finish it off with the meal. Bon Appetite!
Recipe Notes

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Quick Easy Shrimp Scampi

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Shrimp Scampi is easy to make. It’s one of those recipes that you can cook up when you are in a rush to get something ready but you still want it to be real good.

Put a pot on to boil for the pasta. Thaw the shrimp in the microwave, if needed then peel and devein them, also, if needed. When the pasta water starts to boil add some salt and the pasta. Stir up the pasta right away so it doesn’t stick together.

Chop the garlic, zest the lemon, slice another lemon and chop up the fresh parsley. Dried parsley or dried basil will work in a pinch if you don’t have any fresh parsley.

Shrimp Scampi Quick and Easy

 

Put a skillet on at medium. Add a tablespoon of extra virgin olive oil and 2 tablespoons of butter. As soon as the butter melts add all of the remaining ingredients except the shrimp. Mix everything together and spread it out. Lay the shrimp out on top and as soon as they start to turn pink turn them over and pink up the other side. Then mix the shrimp up with the sauce.

Shrimp Scampi Quick and Easy-3-poppopcooks.com

 

If the pasta isn’t done yet lower the heat on the skillet to as low as it can go. When the pasta is done drain it and put it back in the pot. Put the Shrimp Scampi in with the pasta and toss it all together.

If the pasta is done first drain it and put it back in the pot. Drizzle just a little bit of olive oil on it and put it back on the stove at as low a setting as possible until the Shrimp Scampi is done and when the shrimp is done put it on top of the pasta and stir it all together.

Serve it right away garnished with some grated parmesan cheese. A Caprese Salad and some good bread to dip in the sauce is great. And, a good light red like a pinot noir or a strong white like a chardonnay goes good. How’s that for a quick but fantastic weeknight meal?

Shrimp Scampi Quick and Easy-4-poppopcooks.com

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A quick and easy shrimp scampi that is as good as any restaurant.
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Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
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Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Put a pot on to boil for the pasta. Thaw the shrimp in the microwave, if needed then peel and devein them, also, if needed. When the pasta water starts to boil add some salt and the pasta. Stir up the pasta right away so it doesn't stick together. Chop the garlic, zest the lemon, slice another lemon and chop up the fresh parsley. Dried parsley or dried basil will work in a pinch if you don't have any fresh parsley.
  2. Put a skillet on at medium. Add a tablespoon of extra virgin olive oil and 2 tablespoons of butter. As soon as the butter melts add all of the remaining ingredients except the shrimp. Mix everything together and spread it out. Lay the shrimp out on top and as soon as they start to turn pink turn them over and pink up the other side. Then mix the shrimp up with the sauce.
  3. If the pasta isn't done yet lower the heat on the skillet to as low as it can go. When the pasta is done drain it and put it back in the pot. Put the Shrimp Scampi in with the pasta and toss it all together. If the pasta is done first drain it and put it back in the pot. Drizzle just a little bit of olive oil on it and put it back on the stove at as low a setting as possible until the Shrimp Scampi is done and when the shrimp is done put it on top of the pasta and stir it all together.
  4. Serve it right away garnished with some grated parmesan cheese. A Caprese Salad and some good bread to dip in the sauce is great. And, a good light red like a pinot noir or a strong white like a chardonnay goes good. How's that for a quick but fantastic weeknight meal?
    Shrimp Scampi Quick and Easy-4-poppopcooks.com
Recipe Notes

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