Last Minutes Meals

8/12/2019 Last Minutes Meals

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Last minutes meals - 50 recipes under 20 minutes!



Table of content

The B.L.T.C.

Bruschetta

Fresh Guacamole

Grilled Basil-and-Garlic Pork Chops

Potato Nests with Sour Cream and Smoked Salmon

Ham-and-Cheese Skewers

Monster Meatball Sandwiches

Pizza Sticks

Deli Stuffed Sandwich

Easy Skillet Cordon Bleu

Bacon Bow Tie Pasta

Simple Roast Chicken

Last-Minute Lasagna

Ginger-Marinated Shrimp

Marinated Mozzarella

FAST (Flash Almost Scratch) Penne alla Vodka

Baked eggs

Chili Bean Soup



The B.L.T.C.

2 Slices of bread (toasted)

Lettuce

Tomato

Cheddar cheese

2 slices of bacon (cooked)

Cook the bacon either in the microwave or on the stove.

Toast the bread and assemble the sandwich in the order of the

ingredients above.



Note: For a bit of tang add some mayonnaise. To simplify this even

further try a toasted cheese and tomato sandwich with fresh cracked

pepper and a bit of salt.



Bruschetta

2 lbs. fresh tomatoes (roma, heirloom, beefsteak...whatever is in season

is best)

1/2 fresh onion

4 cloves fresh garlic

1 bunch fresh basil

4 tablespoons extra virgin olive oil

Sea salt and fresh ground pepper

Italian bread or baguette

Using a sharp knife, dice the tomatoes as small as you can

Dump them in a large bowl



Next, finely chop the onion

Next, chop the fresh garlic

Add in some fresh basil to taste

Add in the extra virgin olive oil, sea salt, and fresh ground pepper and

mix the ingredients thoroughly.

Cut 1/4" thick slices of fresh Italian bread or baguette and toast them.

Paint each slice of bread with olive oil

Rub them with the veg



Fresh Guacamole

2 ripe avocados

1/4 of a large red onion

2 cloves garlic

half bunch of cilantro

half a lime

salt and pepper

For spicy guacamole, add 1/4 of a small spicy green pepper

Cut your avocado's in half by dragging your knife around the avocado,

length-wise just enough to slice through the skin and avocado meat.

Open avocados, remove pit, and scoop the meat into the mixing bowl.



Chop 1/4 of a large red onion (about a handful) and mince 2 cloves of

garlic. Add both into mixing bowl. If you are adding 1/4 of a small spicy

green pepper, now is the time to chop it up and add.

One of the best parts of guacamole is the fresh taste of cilantro; I usehalf a bunch, but you can use less.

Use a reamer or your hands to squeeze the juice of half a lime into the

mixture.

Throw in some salt & freshly ground pepper to taste. Just a few tosses

of both will do; you can always go back in the end and modify it in theend!

Use your wooden spatula to mash the avocado and gradually begin to

fold in the onion, garlic, lime, salt and pepper. Mash only slightly for

chunkier guacamole.

Making the perfect guacamole isn't an exact science.

Some more lime, salt and pepper may need to added in the end to get

just the right taste. Use your most important tool, the chip, to get a

taste for what you might need to add just a little more of!

Transfer your mixed guacamole into a serving bowl (if enjoying with

chips), or stuff it directly into your favorite burrito!



Grilled Basil-and-Garlic Pork Chops

1 teaspoon salt

1 teaspoon pepper

1 teaspoon dried basil

1/2 teaspoon garlic powder

6-oz to 8-oz bone-in pork loin chops

Preheat grill to 350° to 400° (medium-high) heat. Combine first 4

ingredients; sprinkle over pork chops.

Grill pork, covered with grill lid, over 350° to 400° (medium-high)

heat 5 to 7 minutes on each side or until done.



Potato Nests with Sour Cream and Smoked Salmon

1 1/2 pounds large russet potatoes1/4 cup thinly sliced smoked salmon (2 oz.), plus a small amount

for garnish

1 tablespoon grated lemon peel

3/4 cup sour cream

1/2 teaspoon salt

Pinch black pepper

Small parsley leaves, optional

In a large saucepan, bring unpeeled potatoes and enough cold

water to cover to a boil over high heat. Reduce heat, cover and

simmer potatoes until just cooked, about 20 minutes. Drain

potatoes, let cool and then refrigerate for at least 1 hour, until

cold.



Meanwhile, pulse smoked salmon and lemon peel in a food

processor, scraping down bowl. Add sour cream and process until

combined. Refrigerate, covered, until ready to serve.

Preheat oven to 425°F. Lightly grease 32 mini-muffin-tin cups.Peel and coarsely grate potatoes. Gently toss potatoes with salt

and pepper in a bowl. Place about 1 heaping Tbsp. potato mixture

into each muffin cup and press against bottom and up sides,

allowing some mixture to extend above rim. (Do not spread

mixture too thin or holes will form while baking.)

Bake potato nests until edges are dark golden, about 25 minutes.

Cool nests in pans for 10 minutes. Carefully remove nests from

pans and place on a baking sheet lined with paper towels to set.

(Nests may be made up to 4 hours ahead; leave at room

temperature.)

Preheat oven to 375°F. Place potato nests on a clean, large baking

sheet and bake until heated through and crisp, 6 to 8 minutes.

Transfer potato nests to a platter. Using a small spoon, dollop

about 1 tsp. sour cream mixture into each potato nest and top

each with a tiny strip of smoked salmon and, if desired, a parsley

leaf. Serve right away.



Ham-and-Cheese Skewers

1/2 pound (3/4-inch-thick) sliced smoked Virginia deli ham

1 (5-oz.) blue cheese WEDGE unless, it will crumbles

1 large Gala apple, sliced

1 bunch fresh arugala OR 1 bunch fresh watercress

60 (4-inch) wood or metal skewers

Cut ham into 3/4-inch cubes. Carefully break cheese into 60 small

pieces. Cut apple slices into thirds.

Thread cheese, apple, watercress leaves, and ham onto skewers.

Stand skewers upright, ham ends down, on a serving plate.

Note:



Assemble up to one hour ahead, cover with damp paper towels,

and chill. Serve coarse-grain mustard or chutney alongside the

skewers.



Monster Meatball Sandwiches

32 bite-size frozen meatballs1 (9-oz.) jar mango chutney

1 cup chicken broth

16 fresh dinner rolls

1 (16-oz.) jar sweet-hot pickle sandwich relish

Stir together first 3 ingredients in a medium saucepan. Bring to a

boil over medium-high heat; reduce heat to low, and simmer,stirring occasionally, 25 to 30 minutes.

Cut rolls vertically through top, cutting to but not through bottom.

Place 2 meatballs in each roll. Top with desired amount of relish.

To make ahead: Prepare meatballs as directed through Step 1.

Store in an airtight container in refrigerator 3 to 4 days.



Pizza Sticks

1 (12-oz.) refrigerated thin pizza crust

1 (10.5-oz.) container tomato bruschetta topping

1 cup (4 oz.) shredded Italian cheese blend

Top 1 (12-oz.) refrigerated thin pizza crust with 1 (10.5-oz.)

container tomato bruschetta topping. Sprinkle evenly with 1 cup(4 oz.) shredded Italian cheese blend. Bake at 450°, directly on

oven rack, 12 minutes or until crust is golden and cheese is

bubbly. Cut pizza in half, and cut each half lengthwise into 2-inch

strips.

Note: For testing purposes only, we used Buitoni Classic Bruschett



Deli Stuffed Sandwich

2 tablespoons olive oil

1/2 cup chopped ripe olives*

1 tablespoon chopped fresh or 1 teaspoon dried oregano

1 tablespoon cider vinegar

1/2 teaspoon pepper

1 (16-ounce) round Italian bread loaf

1/4 pound thinly sliced cooked turkey

1/4 pound thinly sliced cooked ham

1 (8-ounce) package shredded Italian cheese blend

Garnishes: whole and sliced radishes, celery leaves



Stir together first 5 ingredients.

Cut bread loaf in half horizontally; remove center of bread, and

reserve for other uses, leaving a 1/2-inch-thick shell.

Spoon half of olive mixture into bread shell. Top with turkey, ham,

cheese, and remaining olive mixture. Cover with bread top. Cut

into wedges. Garnish, if desired; serve immediately.

*1/2 cup chopped pimiento-stuffed olives may be substituted.



Easy Skillet Cordon Bleu

1/2 cup Italian-seasoned breadcrumbs1 teaspoon pepper

1/2 teaspoon salt

8 chicken tenders (about 1 lb.)

1 tablespoon butter

1 tablespoon olive oil

8 Canadian bacon slices, cut into thin strips

4 Swiss cheese slices, halved

Combine breadcrumbs, pepper, and salt in a large zip-top plastic freezer

bag. Rinse chicken tenders, and add to freezer bag. Seal bag, and shake

to coat.

Melt butter with oil in an ovenproof skillet over medium heat. Cook

chicken 3 1/2 to 4 minutes on each side or until done. Arrange Canadian

bacon strips over chicken in skillet, and top each with 1 cheese slice.

Broil 5 1/2 inches from heat 2 minutes or until cheese is melted.



Bacon Bow Tie Pasta

1/2 (16-oz.) package bow tie pasta1/2 pound bacon

1 (8-oz.) package cream cheese, softened

1/4 cup butter, softened

1 1/2 teaspoons Italian seasoning

2/3 cup milk

1/2 cup grated Parmesan cheese

Cook pasta according to package directions; drain. Keep warm.

Cook bacon according to package directions; drain well, and

crumble.

Beat cream cheese, butter, and Italian seasoning in a medium-size

microwave-safe bowl at low speed with an electric mixer until

smooth. Gradually add milk, beating until mixture is smooth.

Microwave cream cheese mixture at HIGH 3 minutes or until

thoroughly heated, whisking every 30 seconds. Pour cream cheese



mixture over warm pasta, tossing to coat. Top with crumbled

bacon and 1/2 cup grated Parmesan cheese.

Lightened Bacon Bow Tie Pasta: Substitute reduced-fat or turkey

bacon, 1/3-less-fat cream cheese, and 2% reduced-fat milk.

Proceed as directed.



Simple Roast Chicken

1 3 1/2- to 4-pound chicken, giblets removed

1 tablespoon olive or vegetable oil

1 teaspoon kosher salt

1/4 teaspoon black pepper

Adjust oven rack to lowest position. Heat oven to 450° F.

Place a rack in a large ovenproof skillet or small roasting pan.

Rinse the chicken inside and out and pat dry. Place in pan. Tuck the

wings beneath the chicken, as if it were placing its arms behind its head.

Rub the oil over the skin. Sprinkle with 1/2 teaspoon of the salt and the

pepper. Toss the remaining salt into the cavity. Roast for 20 minutes.

Add 1 cup water and roast until the chicken is cooked through and the



thigh meat registers 180° F on a meat thermometer, about 40 minutes

more.

Use a spatula to loosen the chicken. With a wad of paper towels in each

hand, transfer it to a cutting board. Let it rest for at least 15 minutesbefore carving. If making a pan sauce, reserve the drippings.



Last-Minute Lasagna

1 24- or 26-ounce jar pasta sauce $

2 18-20-ounce refrigerated large cheese ravioli

1 10-ounce box frozen chopped spinach, thawed and excess water

squeezed dry

1 8-ounce bag shredded mozzarella $

1/2 cup (2 ounces) grated Parmesan

Heat oven to 375° F.

Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking

dish. Cover with a single layer of ravioli. Top with half the spinach, half

the mozzarella, and a third of the sauce. Repeat with another layer of

ravioli and the remaining spinach, mozzarella, and half the remaining



sauce. Top with another layer of ravioli and the remaining sauce (not all

the ravioli may be needed). Sprinkle with the Parmesan. Cover with foil

and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10

minutes more.



Ginger-Marinated Shrimp

1/4 cup fresh mint

1 tablespoon grated grapefruit zest

1 tablespoon grapefruit juice

1 tablespoon grated ginger

3 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

1 pound cooked medium shrimp

Chop the mint. Combine it in a medium bowl with the grapefruit zest,

grapefruit juice, ginger, olive oil, and salt. Stir in the shrimp andmarinate for 10 minutes in the refrigerator before serving.



Marinated Mozzarella

3 (8-oz.) blocks mozzarella cheese1 (8.5-oz.) jar sun-dried tomatoes, drained and halved

1/2 cup olive oil

3 tablespoons finely chopped fresh flat-leaf parsley

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Garnish: flat-leaf parsley sprigs or fresh rosemary stems

Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and

tomato halves in an 8-inch square baking dish.



Whisk together 1/2 cup olive oil, chopped parsley, and next 6

ingredients; pour evenly over cheese cubes. Cover and chill at least 8

hours or up to 24 hours. Transfer mixture to a serving plate. Garnish

with fresh flat-leaf parsley sprigs, or spear tomato halves and cheese

cubes with short rosemary stems, if desired. Drizzle with marinade, if

desired.



FAST (Flash Almost Scratch) Penne alla Vodka

1 28-ounce can or jar of good quality chunky marinara

1/4 cup vodka

1/4-1/2 teaspoon crushed red pepper

1/2 teaspoon oregano (optional)

2 tablespoon Demerara or other sugar (optional)

1/2 cup heavy cream

1/2 cup Parmesan

Put on water for pasta –penne or other.

In a separate pan, simmer marinara, vodka, red pepper, oregano and

sugar.

Cook pasta.

When pasta is almost done, add cream and Parmesan cheese to

marinara

Drain pasta, pour back in pot and pour sauce over pasta, tossing to coat.



Baked eggs

1 Cup chopped veggies per person (generally carrots, frozen peas and a

tomato or two around here. Broccoli is good, too)

1 can chickpeas if you’re REALLY hungry.

1 Egg per person

Grated parmesan cheese

Arrange the veggies at the bottom of individual oven-proof dishes. Add

chickpeas. Crack eggs on top, and top with parmesan and cracked

pepper. Cook in the oven until eggs are set (around 15 minutes)



Chili Bean Soup

2 tins of kidney beans in chili sauce

2 tins of tomatoes

2 onions, chopped

Heat 2 tins of kidney beans in chili sauce with 2 tins of tomatoes and 2

chopped onions. Cook until soft then blend. Top with a spoonful of

fromage frais or creme fraiche.

For the salsa chop a tomato, avocado, red onion and handful of

coriander and add to the soup.

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