Nana's Cookbook Meals

My first week of exclusive cooking week started with Pinterest meals. This last week I made recipes from the cookbook Nana (my dad's mom) gave me and all my cousins when we got married (or was it when we went off to college? I don't remember).

Let me just say:

NOM NOM NOM! Matt and I loved ALL of them. And what I liked about the recipes is that there were no fancy ingredients, really. I spent no more than 30 minutes on any of the recipes, except maybe the pork chops, because my stove sucks.

For time's sake, and so this post isn't ridiculously long, I'm only going to include the ingredients, so you can get an idea of what's in the dish. If you want the directions, let me know and I can send them to you.

Here's what I made:

Pork Tenderloin with Herb Rub (use either fresh OR dried, not both)
      Herb rub:  2 tbsp fresh basil (2 tsp dried)
                       2 tsp fresh thyme (1 tsp dried)
                       1 tbsp fresh rosemary (2 tsp dried)
                       1 tbsp oregano (2 tsp dried)
                       4 cloves chopped garlic
                       a shake of garlic powder
                       1 tbsp of salt
                        2 or more tbsp of olive oil

       Pan Sauce:  2 tbsp of chopped shallots or scallions or garlic
                          1/2 c dried white cooking wine
                          3/4 c chicken stock
                          salt and pepper to taste
                          1 tsp of corn starch for thickening
                          sauteed slice mushrooms, optional


Baked Chicken Breasts with Parmesan-Garlic Crust
       1 c breadcrumbs
        1/2 c grated Parmesan cheese
       3 minced garlic cloves
       2 tbsp extra-virgin olive oil
       salt and pepper to taste
       4 boneless, skinless chicken breasts, trimmed
       1/4 c minced fresh basil
       1/4 c mayonnaise (feel free to use sour cream or Greek yogurt)
       Lemon wedges for serving


Chicken Breasts Veronique
      4 whole chicken breasts, skinned, boned, and split (8 pieces)
      2 tbsp butter
      1 1/2 tbsp orange marmalade
      1/2 tsp dried tarragon
      1/2 c dry white wine
      1/2 c whipping cream
      salt to taste


Halibut with Garlic Mayonnaise-Parmesan Topping
     Topping:  2 tbsp light mayonnaise (or full on fat, whatever floats your boat or what you have :)
                    1 tsp lemon juice
                    1 small garlic clove
                    1/2 tsp Dijon mustard
                    1 tbsp grated Parmesan cheese
     Halibut: 2/3 pound Halibut
                  2 tsp lemon juice
                  salt and pepper to taste
               
    Nana made a note and said this is also scrumptious with salmon. I would wholeheartedly agree.