Clams Italiano

Ready in 30 Minutes! Serve with garlic bread, for dipping!

Ingredients:

• ½ cup butter
• 5 cloves garlic minced
• 2 cups dry white wine
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 36 clams in shells scrubbed

Directions:

• Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine and then season with oregano and parsley.
• Place clams in the wine mixture. Cover and steam until all the clams have opened. Discard any that do not open. Serve in soup bowls and pour generous amounts of the sauce over the clams.

Brown Sugar Salmon

Ready in 30 minutes! Serve with asparagus or rice! Sauce is delicious over rice!

Ingredients

• 4 tablespoons butter
• ½ cup dark brown sugar
• Salmon (usually about ½ pound per person)
• 1/3 cup of soy sauce

Directions:

• Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for five minutes on medium heat. Turn the salmon and pour in the soy sauce around the fillets. Continue cooking for five minutes, or until fish easily flakes. Serve salmon and spoon on extra glaze.

Chicken Breast with Balsamic Vinegar and Garlic

Ready in 30 minutes! Serve over a salad or angel hair pasta!

Ingredients:

• 4 skinless boneless chicken breast
• Salt and pepper to taste
• ¾ pound fresh mushrooms, sliced
• 2 tablespoons all purpose flour
• 2 tablespoons olive oil
• 6 cloves of garlic
• ¼ cup balsamic vinegar
• ¾ cup chicken broth
• 1 bay leaf
• ¼ teaspoon dried thyme
• 1 tablespoon butter

Directions:

• Season the chicken with salt and pepper. Then rinse the mushrooms and pat dry. Season the flour with salt and pepper. Take the chicken and place it in the flour mix, rotating it. Heat oil in a skillet over medium-high heat and sauté the chicken until it is nicely browned on one side. This will take about three minutes.
• Add the garlic to the skillet and turn the chicken. Scatter the mushrooms over the chicken and continue frying. You will need to shake the skillet and stir the mushrooms. Cook for about three minutes, and then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium-low heat for ten minutes, turning the chicken occasionally.
• Transfer the chicken to a warm serving dish and cover with foil. Continue simmering the sauce uncovered, over medium-high heat for about seven minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Sweet and Sour Meatballs

Ready in 20 minutes! Serve with sticky white rice!

Ingredients:

• 1 pound beef
• 1 egg
• 1 onion chopped
• 1 cup dried bread crumbs
• Salt and pepper to taste
• 1 cup water
• ½ cup cider vinegar
• ½ cup ketchup
• 2 tablespoons corn starch
• 1 cup brown sugar
• 2 tablespoons soy sauce

Directions:

• In a large bowl, combine beef, eggs, onion breadcrumbs and salt and pepper. Take the mixture and form them into balls. Roughly 1 inch to 1 ½ inches in size.
• In a large skillet over medium heat, sauté the meatballs until browned on all sides.
• In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar, and soy sauce. Pour over the meatballs, allow sauce to thicken— continue to heat until the sauce just starts to bubble.