Thirty Minute May Meals

Chili Parmesan Chicken
Chili Parmesan Chicken
Glazed Pineapple Chops
Glazed Pineapple Chops
Grilled Bruschetta Chicken
Grilled Bruschetta Chicken
Grilled Rock Lobster Tails
Grilled Rock Lobster Tails
Mini-Taco Bowls
Mini-Taco Bowls

Broiled Grouper Parmesan
2 pounds fresh grouper fillets
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
1 dash hot pepper sauce (e.g. TabascoTM)
salt and pepper to taste

Preheat the oven's broiler. Place the grouper fillets on a greased baking tray. Brush them with lemon juice. In a small bowl, stir together the Parmesan cheese, butter, mayonnaise, hot pepper sauce, salt and pepper. Set aside.
Broil the fillets for 4 to 6 minutes, until they can be flaked with a fork. Remove from the oven and spread the cheese mixture on top of fillets. Return to the broiler for an additional 30 seconds, or until the topping is browned and bubbly.

Bronco Burger
5 fresh jalapeno peppers
4 pounds ground beef
salt and pepper to taste
1 egg
1/4 cup steak sauce, (e.g. Heinz 57)
1/4 cup minced white onion
1 teaspoon hot pepper sauce (e.g. TabascoTM)
1 pinch dried oregano
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1/4 cup crushed Fritos corn chips
8 large potato hamburger buns
8 slices pepperjack cheese

Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop.
In a large bowl, use your hands to mix together the ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos. Divide into 8 balls, and flatten into patties.
Grill patties for 10 to 15 minutes, turning once, or until well done. I always drink one beer, then flip, drink another beer, then remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out!

Chili Parmesan Chicken

1/4 cup Kraft 100% Grated Parmesan Cheese

2 tsp. chili powder

6 small boneless skinless chicken breast halves ( 1-1/2 lbs.)

Mix cheese and chili powder in pie plate. Add chicken; turn to evenly coat all sides.

Place chicken in a shallow baking dish.

Bake at 400°F for 20 to 25 minutes or until chicken is cooked through.

Classic Grilled Cheese
4 slices white bread
3 tablespoons butter, divided
2 slices Cheddar cheese

Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

Creamy Linguini for Two
1/2 pound linguine pasta
1 thick slice bacon
1/4 cup butter
1/2 cup cream
1/2 cup grated Parmesan cheese
1/2 teaspoon ground white pepper
1/4 teaspoon ground nutmeg

Bring a large pot of water to a boil. Add pasta and cook for about 7 to 8 minutes or until al dente; drain. Remove from pot, cover and set aside.
Meanwhile, in a small skillet cook bacon over medium heat until crispy. Break up into small pieces and set aside.
In the pasta pot, melt butter over medium-low heat and add cream; heat thoroughly, but do not allow to boil. Combine cooked pasta with butter/cream mixture. Add Parmesan cheese and bacon; toss well. Allow sauce to thicken for a few minutes; add ground white pepper and nutmeg. Serve immediately.

Glazed Pineapple Chops
3/4 cup Bull's-Eye Sweet Homestyle Blend Barbecue Sauce 
1 can (8 oz.) crushed pineapple, undrained 
1/2 tsp. each: ground cinnamon and dry mustard 
4 bone-in or boneless pork chops (1 lb.), 1/2 inch thick 
Preheat grill to medium heat. Mix barbecue sauce, pineapple with its liquid, the cinnamon and dry mustard until well blended. Remove 1/2 cup of the barbecue sauce mixture; set aside for later use. 
Grill chops 5 min. on each side. Continue grilling 5 min. or until cooked through (160°F), turning occasionally and brushing with the remaining barbecue sauce mixture. 
Serve with the reserved 1/2 cup barbecue sauce mixture.

Good Nut Burgers
1 cup finely ground almonds
1/2 cup minced onion
1 carrot, minced
1/4 cup tahini (sesame-seed paste)
1/4 cup tamari or soy sauce
3 tablespoons fresh lemon juice

Preheat the oven broiler. Cover a baking sheet with aluminum foil and lightly grease.
In a medium bowl, mix together the almonds, onion, carrot, tahini, tamari sauce, and lemon juice. Form into 6 patties and place on baking sheet.
Broil burgers 5 minutes, then turn and broil the other side another 5 minutes. Watch to make sure the burgers don't burn. Remove, and garnish as desired.

Grilled Bruschetta Chicken
1/4 cup Kraft Sun-Dried Tomato Vinaigrette Dressing, divided 
4 small boneless skinless chicken breast halves (1 lb.) 
1 medium tomato, finely chopped 
1/2 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese 
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves 
Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade. 
Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing. 
Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170ºF).

Grilled Rock Lobster Tails
1 tablespoon lemon juice
1/2 cup olive oil
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
2 (10 ounce) rock lobster tails

Preheat grill for high heat.
Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

Hawaiian Style Pasta
1 (8 ounce) package radiatore pasta
1 cup tomato pasta sauce
2 slices fresh pineapple, cut into pieces
2 cups chopped salami

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium saucepan over medium heat, toss cooked pasta with tomato pasta sauce, pineapple and salami. Cook, stirring occasionally, until sauce begins to bubble, about 10 minutes.

Lobster Newburg
2 egg yolks, beaten
1/2 cup heavy cream
1/4 cup butter or margarine
2 tablespoons dry sherry or madeira
1/2 teaspoon salt
1 pinch cayenne pepper
1 pinch ground nutmeg
3/4 pound cooked lobster meat, broken into chunks

In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.

Mini Taco Bowls
8 Taco Bell Hone Originals Flour Tortillas 
1 lb. extra lean ground beef 
1 cup Taco Bell Hone Originals Thick 'N Chunky Salsa 
1/2 cup Kraft 2% Milk Shredded Reduced Fat Cheddar Cheese 
2 cups chopped lettuce 
1 cup chopped tomatoes 
1/4 cup Kraft Ranch Dressing 
Preheat oven to 350°F. Microwave tortillas on HIGH 30 sec. or until softened. Press 1 tortilla into each of eight medium muffin cups to form a bowl. Carefully fold edges of tortilla back to keep an opening for the filling. Bake 10 min. 
Meanwhile, brown meat in large skillet on medium heat; drain. Stir in salsa; bring to boil. Reduce heat to medium-low; simmer 10 min. Spoon about 1/4 cup of the meat mixture into each tortilla bowl. 
Top evenly with cheese, lettuce and tomatoes. Drizzle with dressing.

No Name Orange Roughy
1 teaspoon olive oil
3 green onions, chopped
1 cup dry white wine
1 (14.5 ounce) can whole peeled tomatoes with liquid, chopped
4 (4 ounce) fillets orange roughy
1 tablespoon chopped fresh basil
1/4 teaspoon ground black pepper
1 pinch dried thyme, crushed
1 pinch dried rosemary, crushed
1/4 cup sliced black olives, drained
1/2 pound crumbled feta cheese

Heat olive oil in a medium skillet over medium heat. Stir in green onions, and cook until tender, 5 to 10 minutes.
Mix white wine and tomatoes with the green onions, and bring to a boil. Place orange roughy fillets in the white wine mixture. Season with basil, pepper, thyme, and rosemary. Reduce heat, and simmer 15 to 20 minutes, until fish is easily flaked with a fork. Remove fish fillets from skillet. Sprinkle fish fillets with black olives and feta cheese.

Seattle Cream Cheese Dogs
1/4 cup butter
1 Walla Walla or other sweet onion, thinly sliced
1 (4 ounce) package cream cheese
4 hot dogs, or your favorite sausages
4 hot dog buns
brown mustard
sauerkraut (optional)

Preheat grill or grill pan for medium-high heat.
Melt butter in a skillet over medium heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 minutes. Warm the cream cheese over low heat in a small skillet until very soft.
Grill hot dogs until well browned. Lightly grill hot dog buns on both sides.
To assemble cheese dogs, spread warm cream cheese on toasted hot dog bun, add hot dog or sausage, top with onions, mustard and sauerkraut, if desired.

Southern Fried Catfish
1/2 cup buttermilk
1/2 cup water
salt and pepper, to taste
1 pound catfish fillets, cut in strips
1 1/2 cups fine cornmeal
1/2 cup all-purpose flour
1 teaspoon seafood seasoning, such as Old Bay
1 quart vegetable oil for deep frying

In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
Heat oil in deep fryer to 365 degrees F (185 degrees C).
Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

Texas Stuffed Grilled Burgers
5 pounds lean ground beef
6 tablespoons Worcestershire sauce
2 teaspoons hickory seasoning (optional)
salt and pepper to taste
2 cups chopped onion
2 cups chopped fresh mushrooms
2 cups chopped cooked ham
3 cups shredded Cheddar cheese

Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
In a large bowl, mix together the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until well blended. Make 8 or 10 balls, and flatten into patties. On one half of the patties, distribute the onions, mushrooms, ham and cheese. Carefully cover the piles with the remaining patties, making sure to seal all of the edges of the patties together tightly and enclose the filling.
Grill the patties for 8 to 10 minutes per side, or until meat is well done, and cheese in the center is melted.