Main Course Recipes

Quick Pizza with Feta and Onions

posted Nov 18, 2010, 10:39 AM by Glenn Kirbo   [ updated Nov 18, 2010, 10:49 AM ]

This is a really quick recipe that ended up with a nice "bright" flavor.  The fetta and onions gives the basic mozzarella and marinara a nice kick.  Total hands on time to make this was under 5 minutes.. and from idea to eating was under 20.

Pizza Dough
1/3 cup Marinara (pasta sauce)
1/2 a small onion chopped into small bits
3 table spoons feta cheese
1 cup shredded low fat mozzarella (seriously don't bother with the fancy stuff)
Pinch of flower or non stick spray

Turn the over on 400.  (some people are really fussy about totally pre-heating the oven.. when you're done making the pizza stick it in there even if the oven isn't totally hot yet.. it won't hurt I promise).

Get a cookie sheet, and add flower or non stick spray.
Flatten the pizza dough onto the cookie sheet
Spread on marinara.
Add onions
Add both cheeses
Bake until cheese is melted and the edges start to turn a brown. (about 12 to 15 min)

Pasta Casserole with Red Onion, Corn & Tomatoes

posted Nov 18, 2010, 9:52 AM by Glenn Kirbo   [ updated Nov 18, 2010, 10:19 AM ]

This is a kind of healthy but really tasty.  A big serving contains close to 50% of your fat for the day.  I think its worth it because  Taryn said "you hit it out of the park with this one".   If you don't use the low fat cheese I suggest it will probably be your entire fat allocation for the week and give you indigestion... so be careful about which cheeses you use.

5 cups pasta (we like short whole wheat noodles but you can pick your own type)
1 Cup Chopped Red Onion
1 Cup Frozen Corn off the cob
3 cloves garlic minced
1 cup chopped tomatoes
4 cups low fat shredded mozzarella
2 cups low fat sharp cheddar (Cabbot 75% reduced fat is good)
1 cup crumbled feta cheese
3 table spoons olive oil
3 table spoons "Italian Herbs (parsley sage rosemary thyme basil".. the pre combined dried shaker at the grocery is really convenient for our purposes
1 cup crumbled Bagel Crisps or other crunchy stuff for topping

Cook the pasta then drain: just follow the instructions on the box

Pre heat the oven to 350

Oven Safe Pot:
If you have an oven safe pot, use it on the stove for the next step, if not don't worry you can just dump it all into a Pyrex dish for baking.
Add olive oil, onion garlic and corn
Saute over medium/high heat until onion becomes mostly transparent
Add tomatoes, the "Italian herbs"
Reduce to medium heat cook for a few minutes until the tomatoes soften and the herbs are well mixed in

Add the pasta
Combine the pasta and the stuff you just sauteed

Add most of the cheese:
Combine all your cheese into one bowl and then set aside about 1/4 of the combined cheese
stir 3/4 of the cheese into the pasta
Add salt and pepper to taste and stir in

Add toppings*
*If your pot is not oven safe, Transfer the pasta to a pyrex dish
Spread the bagel crisps and remaining cheese over the top.
Bake at 350 until the toppings are melted and it looks a little crispy on top... about 20 to 30 min.

Simple Crab Legs

posted Nov 18, 2010, 9:44 AM by Glenn Kirbo   [ updated Nov 18, 2010, 9:51 AM ]

This is so easy its hardly even a recipe.. but its tasty and we like it.
The real work is getting the meat out, buy some cracker tools.

Bag of Frozen Crab Legs
Lemons (one per person)
Butter for dipping (a few table spoons per person)
Other stuff to dip them in

Cook the Crab
Fill a large pot with enough water to cover your crab legs.
Add a teaspoon of salt.
Boil water.
Add crab legs.
Cook until pink.. +/- 10 minutes.

While the Crab is Cooking
Melt butter in a microwave save bowls.
We like to have one for each person.
Squeeze one big lemon into a bowl for each person
Make sure you have plenty of napkins handy.

Olive Oil Pasta with Peas and Garlic

posted Nov 18, 2010, 9:04 AM by Glenn Kirbo   [ updated Nov 18, 2010, 9:18 AM ]

Simple pasta with a light, olive oil & garlic sauce..  really tasty.
On the first try everybody wanted seconds and thirds.
Need more fat?  Try tossing in some bacon, ham or pancetta.

4 cups cooked noodles.  We used whole wheat spiral but any kind will do.
5 table spoons olive oil
1 cup frozen peas
4 tablespoons fresh minced garlic
1/4 cup fresh grated Parmesan (don't use that canned stuff.. its hardly cheese at all)
salt and pepper to taste

Cook Noodles
do what the noodle box tells you to do.. its not hard
if you're quick you can make the sauce while the noodles are cooking

Make Sauce:
Add olive oil & garlic to a sauce pan and turn on medium heat.
Stir occasionally until garlic starts to brown.
Reduce heat to low and dump in the peas.
Stir occasionally until peas are hot and ready to eat.. I recommend taking a bite occasionally to test.

Combine Noodles & Sauce
Turn off the heat
Strain the water off the hot noodles,
Dump the noodles back in their hot pot
Add the sauce
Add the parmesan
Stir it all together and add salt and pepper to taste.

Crispy Sesame Chicken with Lemon Corn Sauce

posted Oct 31, 2010, 10:53 PM by Glenn Kirbo   [ updated Nov 18, 2010, 1:55 PM ]

The pictures don't really do this one justice... but then as I was making it the peanut gallery was really questioning whether the ingredients made sense. It was a risky combination but everybody love the chicken texture & flavor with the corn sauceThe chicken isn't quite as crispy as a chick fila nugget but it was about 2/3 of the way there.. not bad for the tiny amount of oil we used :-)If  you want really crispy try adding more oil and running the heat a bit higher.

Serves 2 to 3


1 table spoon Sesame Oil
1 medium onion finely chopped
1/4 cup lemon juice (3 or 4 lemons)
1/2 cup corn
1 table spoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 stalk celery
6oz Beer


1lb Chicken Breast (sliced into 1inch cubes)
5 table spoons Vegetable Oil
1 table spoon Italian Seasoning
1 table spoon Sesame Seeds
1 cup corn meal
1/4 teaspoon tumeric
1/4 teaspoon salt
1/4 teaspoon pepper

Rice or Noodles
This dish is good with rice or noodles.

Add all Sauce ingredients other than the beer and sautee over medium heat until onions are clear.
Dump the contents of the pot and the beer into a blender or food processor and puree until smooth.
Pour the mixture back into the pot and simmer on low while you work on the meat.

Pour the oil in a large pot and turn on low heat
Mix all Meat ingredients except the meat and oil in a small bowl
Take 1 table spoon of the mixture and stir it into the simmering sauce
Dust chicken pieces in the cornmeal mixture until completely coated
(best to do a few pieces at a time)
Turn oil pot on high, wait a few seconds and then add all the chicken
Stir constantly and cook until all chunks are a little brown on the outside
If uncertain cut open a piece or two to make sure they are cooked.

Chicken Calzone with Artichoke & Feta

posted Oct 31, 2010, 10:22 PM by Glenn Kirbo   [ updated Nov 18, 2010, 1:51 PM ]

I discovered the pre-made fresh pizza dough at publix in the bakery section. Its really cheap ($1 to $3) for a big bag and it is easy to work with and ready to bake. I really like some of the calzones at mellow mushroom and I was going for their style with this.  Taryn's picky about what she approves and she seemed to really like this one. I know I did.. I think the artichoke offsets the cheese and marinara well.

Serves 2 to 4  (makes 4 medium sized Calzones)


2 pounds Raw Pizza Dough
a little white flower to prevent sticking

1 pound Chicken Breast with fat and skin trimmed
1 medium onion chopped
2 cloves garlic (minced)
1 large tomato (chopped into bite sized bits)
1/4 cup chopped spinach
4 table spoons feta cheese
1 cup shredded low fat mozzarella
2 table spoons olive oil

2 cups marinara or other spaghetti sauce (Glenn likes vodka creme style)


Make the filling
Chop the raw chicken in to small bite sized chunks..  approx 1inch square
Saute at medium/high heat until almost completely cooked.. a little browning is good
Add chopped union minced garlic and continue cooking until almost clear
Reduce to low heat
Add tomato & spinach and stir for a minute or two to soften
Turn off heat
evenly distribute mozzarella and feta over the mixture and stir
Do not add the marinara to the filling.. will make soggy

Stuffing Procedure
(you should use about 2/3 of the filling in this process)
preheat the over to 450
sprinkle a little flour on a working space
break the dough into 4 balls
flatten a ball by hand or with a rolling pin (the dough will be springy)
stretch it over the palm of your left hand and stuff in a scoop of filling
stretch the edges around and pinch them repeatedly to close
place seam side down on a cookie sheet
repeat for each calzone
bake on middle rack at 450 for 15 to 20 min or until edged begin to brown and dough is firm

Make the Sauce
Pour the marinara sauce over the filling and warm over low heat
Also try plain marinara if you are so inclined (Taryn likes)

BBQ Beef Slow Baked

posted Oct 31, 2010, 10:18 PM by Glenn Kirbo   [ updated Nov 18, 2010, 1:58 PM ]

This actually started out as a failed dish.  I left my roast in the oven for too long and it was too dry.  We noticed that it was really tender so I picked it apart and worked a bbq sauce in and it was pretty good. I will probably come back and try to upgrade this recipe, but it's not a bad starting point. Feel free to improvise on this one.

Beef Round Roast (or other roast)
Vinegar Based BBQ Sauce (Glenn likes spicy)

Slice Roast into 1 to 2 inch slabs
Lay slabs flat in a Pyrex dish and cover with aluminum foil
Bake Roast at 300 for 3 to 4 hours
Use knife and fork to cut and pull beef in the the smallest possible bits
Toss in BBQ
If too spicy add ketchup (Taryn likes ketchup added)

1-7 of 7