Notes about Recipes in this book

• Sautéed chicken with mustard and dill sauce

  • mharriman on October 09, 2018

    This recipe makes a delicious poultry entree, but the directions to sauté the chicken breasts for 10 minutes and then rest them while making the sauce is a marketing attempt to pretend today’s plump retail chicken breasts reach an internal temp of the needed 165 degrees in a short time. Mine were at 80 degrees. I finished the cooking by tenting them with foil in a baking dish, in a 350 degree oven for 10 minutes, while I made the sauce. They were then ready to eat at a safe and proper temp and still juicy.

• Barbecue pork tenderloin with cabbage slaw

  • Ivy on June 29, 2015

    Would double the salad part of this recipe along with the dressing. Salad as written in recipe fed 3 adults.

• Prosciutto-wrapped cod with lemon-caper butter

  • mharriman on September 22, 2018

    The combination of flavors in this recipe create a restaurant worthy entree. Served with the recommended creamy orzo... and a green salad. Nice!

• Salmon with asparagus and chive butter sauce

  • mharriman on March 22, 2019

    Very good! I liked this new way (for me) of cooking salmon. I halved all the ingredients since it was just for two of us; the 8 minute cooking time was a bit long. My Wegman’s fish monger did a great job skinning my wild sockeye salmon, but they would have been better poached fir 6-7 minutes. Even so, this recipe is indeed easy and flavorful. Served with russet baked potatoes and a garden salad, along with an Oregon Pinot noir. Reminded me of long ago meals from my home state of Oregon.

• Broiled salmon with potato crust

  • mharriman on October 16, 2018

    Wonderful! The potato chip, chopped dill and lemon zest topping was a creative way to produce a quick, nice potato topping. I used Utz original kettle chips. In my oven, two minutes was almost too long. I’d shorten the topping broiling to 90 seconds next time. I made the suggested spinach and garlic accompaniment and it was a good pairing for the salmon recipe. A keeper!

• Southwestern salmon cakes

  • Bob.NH on October 04, 2015

    Not simple. Took me 1 1/2 hours to make, but were very good.

  • mharriman on December 18, 2018

    These were very good but as Bob.NH says, they are time consuming to prepare. I spent nearly an hour chopping and mincing the salmon, herbs, and scallions, making the sauce, and creating the panko crusted cakes. I decided to refrigerate the cakes for a few hours before pan frying them. They held their shape and were easy to flip. My husband and I liked their light texture and flavorful sauce. They went well with an oyster stew I made the day before.

• Grilled honey-mustard chicken

  • mharriman on December 11, 2018

    Tasty! This was easy to make. I brushed my chicken breasts with the mustard sauce and grilled them on a stovetop grill pan for five minutes on each side. Then, I put the breasts in a baking pan for 20 minutes in a 350 degree oven. I finished the chicken with the mustard/ sour cream sauce.

• Shrimp piccata pasta

  • Erica on January 10, 2014

    Simple (as promised), good flavors, pretty healthy. Doesn't knock your socks off but for everyday cooking, a keeper.

• Sesame noodles with chicken and asparagus

  • Jane on March 16, 2011

    Good quick dinner for during the week. Chicken quickly stir-fried then mixed with pasta and asparagus which cook together. The sauce of peanut butter and Asian flavorings was very tasty.

• Pork and broccoli lo mein

  • mharriman on December 04, 2018

    Tasty dish. I used Ramen noodles (chose to not hunt down the fresh Chinese). The sesame oil lends a lot of flavor to this simple but filling entree. Served with a green salad and Riesling wine. Nice!