30 Minute Meals

Shirred eggs with Andouille Sausage
4 Servings

4 teaspoons melted butter
8 eggs
8 tablespoons heavy cream
Salt and pepper
1/4 shredded Gruyere cheese
4-oz Andouille sausage links (cooked and diced or sliced)
Put about 1 teaspoon melted butter into 4 individual large muffin tins and add diced or sliced Andouille sausage. Break 2 eggs into each dish. Add 2 tablespoons of cream to each dish and sprinkle with salt and pepper. Bake in a preheated 350° oven for 10 to 15 minutes, sprinkle 1 tablespoon of cheese over each egg just a minute or two before done.

Balsamic Grilled Pork Chops
4 Servings

4 boneless center cut pork chops 1-½ inches thick
4 tablspoons olive oil
4 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon minced garlic
1 tablespoon cracked black pepper
Combine olive oil, balsamic vinegar, Dijon mustard, minced garlic and cracked pepper and pour over center cut pork chops and allow to marinate for 30 minutes while your barbecue grill is heating up. Drain chops and reserve marinade for basting while grilling. Grill chops for about 5 minutes on each side while basting occasionally, cook until internal temperature is 145° and serve.

Hazelnut and Lentil Soup
6 Servings

1 quart chicken stock
1-¼ cup green lentils
½ cup diced onions
½ cup diced carrots
¼ cup celery
2 tablespoons garlic
2 tablespoons olive oil
1 teaspoon coriander
1 teaspoon fenugreek
½ teasopon cumin
1 cup toasted hazelnuts chopped
Salt and pepper, to taste
Sauté onions, carrots, celery and garlic in olive oil until tender. Add stock, lentils and spices, simmer until lentils have softened. Puree mixture until smooth. Add toasted hazelnuts and adjust seasoning with salt and pepper. Serve garnished with sour cream, some toasted hazelnuts and cilantro.

Blackened Salmon Po Boy Sandwich
4 Servings

4 4-ounce Alaska salmon fillets or steaks (4 to 6 ounces each), boned and skinned
4 (6-inch) French rolls, lightly toasted, remove some of inside breading
1 cup fine shredded cabbage, mix of green and red if possible
8 slices tomato
4 tablespoons mayonnaise
1/4 cup prepared Cajun spice
PLUS
2 tablespoon prepared Cajun spice
Oil
Salt and pepper, to taste
Heat a heavy skillet over high heat for 15 to 20 minutes. Mix mayonnaise with 1-2 teaspoons of Cajun spice. Taste, add salt, pepper or more Cajun spice as necessary; hold aside. Lightly oil both sides of the Alaska salmon steaks/fillets and sprinkle with the remaining Cajun spice (the more you add, the hotter it becomes). Place salmon in the hot skillet to blacken; cook 2 to 3 minutes on the first side, turn and finish cooking. Cooking time will vary based on the thickness of fish and the heat of pan. Spread 1 tablespoon of the mayonnaise mixture onto each French roll. Top each with a blackened salmon steak/fillet, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve.

Reuben Burger
4 Servings

16 ounces hamburger
12 ounces thin sliced corned beef
8 slices German rye
8 oz sauerkraut
8 slices swiss cheese
6 ounces Thousand Island dressing
Divide hamburger into 4 portions and form into patties, season with salt and pepper and sauté until desired doneness. Reserve while you cook corned beef and kraut. Heat corned beef and top with sauerkraut and melt swiss cheese in covered skillet. Toast rye and top with Thousand Island dressing. Now assemble with burger, corned beef and sauerkraut and serve.

Blackberry soup or Smoothie
4 Servings

4 cups Oregon blackberries, fresh or frozen
1/2 cup sugar
1 cup orange juice
4 cups frozen yogurt OR 4 cups vanilla ice cream
2 cups crushed ice
Whole berries for garnish
Fresh mint leaves, for garnish (optional)
Crush/purée berries and strain through a fine sieve to yield approximately 2 cups purée. (If berries are frozen, partially thaw before crushing.) Combine purée with remaining ingredients, blend until smooth and pour into chilled glasses. Garnish with 2-3 berries, and fresh mint leaves if desired.