Fish With Citrus Pesto

Fish fillets (salmon, swordfish, etc)

1 bunch fresh basil, stemmed (about 3 cups)

½ cup toasted almonds or pine nuts

1 clove garlic

½ tsp. salt

½ tsp. pepper

1 lemon, zested and juiced

1 orange, zested and juiced

½ cup extra-virgin olive oil

1 cup grated Parmesan cheese

Directions: In a food processor, blend basil, nuts, garlic, zests, juices, salt, pepper

until mixture is finely chopped. With the machine running, gradually add olive oil

until mixture is smooth and creamy. Transfer to a bowl, and still in Parmesan

cheese.

Brush sides of fish fillet with olive oil. Season with salt and pepper. Grill.

Transfer grilled fish to serving plates. Top with citrus pesto. Garnish with lemon

slices and serve.

Comment: The pesto is worth the effort. It really perks up the fish. I suspect it would be good with pasta as well.

Creamed Oven Chicken

4 chicken breasts      ½ cup flour

1 tsp. salt     2 tsp. paprika

½ tsp. pepper      1 can cream of chicken soup

4 oz. mushrooms      ¼ cup margarine

Directions: Combine flour, salt, pepper, paprika. Coat chicken in flour mixture.

Melt margarine in baking dish. Place chicken in dish. Bake at 350 degrees for 30

minutes.

Mix soup and mushrooms. Pour over chicken. Return chicken to oven for 15

minutes or until soup bubbles. Remove chicken; use pan drippings for gravy.

Comment: Depending upon size of chicken breasts, may need a second can of soup.

Stuffed Grape Leaves (Wanna Uneeb)

2 jars grape leaves

2 lbs. fresh lamb chops

2 cups Uncle Ben’s rice

½ tsp. Allspice

1/8 cup crushed mint leaves

Salt &  Pepper

Olive Oil

2 lemons

Directions: Cut the lamb meat off the bones. Save the bones. Chop the lamb meat

very fine. In a big bowl, combine raw lamb, 2 cups uncooked rice, crushed mint

leaves, Allspice, and enough olive oil to hold mixture together.

Wash the leaves. Lay each leaf out with the vein side up, dark side down. May need

to trim the stems. Place 1 tsp. meat/rice mixture on edge of leaf. Do not put more

than 1 tsp. mixture since rice will expand when cooking. Roll the leaf like a cigar.

In a soup pot, place lamb bones, salt, and pepper on bottom. Cover with a few

unrolled, extra grape leaves. Lay in the rolled grape leaves, seam down. When all

rolled leaves are in the pot, place an old plate on top of the stack to hold everything

down while simmering. Cover with water. Bring to a boil and then simmer for one

hour. Most of the water will soak into the stuffed grape leaves.

Remove the plate. Squeeze the juice of two lemons over the mixture while still in

the pot. Let sit for 15 minutes. Read to serve.

Comment: Aunt Mary’s recipe. Lots of work. Only an aunt who loves you would

go to this much trouble. Very good. These will freeze.

Lemon-Thyme Chicken

4 boneless, skinless chicken breasts

1 T. butter

1 T. olive oil

Flour

¼ tsp. salt

¼ tsp. pepper

1 cup heavy cream

3 shallots, minced

2 tsp. lemon zest

1 T. thyme

2 T. lemon juice

1 T. Dijon mustard

Directions:  Dip chicken breast halves in a mixture of flour, salt, and pepper.  Make 

sure to lightly coat both sides.  Heat olive oil and butter in a skillet over medium 

heat.  Cook chicken 7-8minutes, or until no longer pink, turning once.  Remove and 

keep warm.  

Add cream to the skillet, raise heat to medium-high and stir, scraping up browned 

bits sticking to the bottom of the pan.  Add shallots, lemon zest, and thyme.   Cook 2 

minutes, stirring frequently, or until cream thickens.  Stir in lemon juice and Dijon 

mustard, and season with salt and pepper to taste.

Spoon sauce over chicken to serve.  Good with rice.

Comment:

Chops with Cranberry Drizzle

6-8 chops (venison, steak, pork)

¼ cup olive oil

¼ cup dry red wine

¼ cup soy sauce

1 red onion, chopped

1 tsp. Monterey Seasoning (substitute ½ tsp. garlic powder, ¼ tsp. red pepper flakes)

1 can cranberry sauce

Directions:  Combine all ingredients except cranberry sauce as marinade.  Marinade 

chops for a few hours; turning frequently.

For cranberry drizzle, bring cranberry sauce to a boil in a medium sauce pan, than 

allow to simmer.  Set aside and place meat on grill per usual.  Remove from heat and 

serve with drizzle with cranberry sauce.  

Comment:  Very good with venison steaks.